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A kind of crispy rice with shiitake mushrooms and miscellaneous grains and its preparation method

A technology of shiitake mushrooms and miscellaneous grains, which is applied in the direction of food science, etc., can solve the problem of single nature of species, and achieve the effect of simple and environmentally friendly preparation process, improved taste and smell, and rich and balanced nutrition

Inactive Publication Date: 2017-09-19
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, millet crispy rice is very popular because of its crispy taste. In the past, various flavors of rice crispy were reflected in different seasonings, and the variety was relatively single in nature.

Method used

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  • A kind of crispy rice with shiitake mushrooms and miscellaneous grains and its preparation method
  • A kind of crispy rice with shiitake mushrooms and miscellaneous grains and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Weigh 1100g of miscellaneous grain powder for later use. Weigh 900g of dried shiitake mushrooms, wash them, and soak them in warm water. Cut the soaked shiitake mushrooms into pieces, measure 900mL of water and put them into a pulper together with the cut shiitake mushrooms to make a pulp to obtain shiitake mushroom pulp. The enzymatic hydrolysis of shiitake mushroom pulp was carried out by step-by-step enzymatic hydrolysis to obtain shiitake mushroom enzymatic hydrolysis liquid; the first step, cellulase, added enzyme amount of 250,000 U / g to soaked shiitake mushrooms, the enzymatic hydrolysis temperature was 55°C, and the time was 120 minutes; Step 2, compound protease, 1.5 million U / g soaked shiitake mushrooms, enzymolysis temperature 55°C, time 150min; compound protease is composed of neutral protease and trypsin according to the enzymolysis ratio of 2:1; step 3, 5' -Phosphodiesterase, the amount of enzyme added is 550,000 U / g soaked shiitake mushrooms, the enz...

Embodiment 2

[0038] Take miscellaneous grain powder 1100g for subsequent use. Weigh 900g of dried shiitake mushrooms, wash them, and soak them in warm water. Cut the soaked shiitake mushrooms into pieces, measure 900mL of water and put them into a pulper together with the cut shiitake mushrooms to make a pulp to obtain shiitake mushroom pulp. Use compound protease to enzymatically hydrolyze the shiitake mushroom slurry for 150min under the temperature condition of 55°C to obtain the shiitake mushroom enzymatic hydrolysis liquid; g Soaked shiitake mushrooms. Weigh 1000g of wheat flour (flour), mix it with miscellaneous grain powder and shiitake mushroom enzymatic solution to make dough, shape it into slices. Fry the slices in a vacuum fryer. The vacuum frying conditions are: temperature 95°C, vacuum degree 0.090Mpa, time 8min; deoiling conditions are: vacuum degree 0.090Mpa, deoiling speed 400r / min, time 8min. Sprinkle with seasonings, let it cool, pack and seal to get the finished rice ...

Embodiment 3

[0040] Take miscellaneous grain powder 1100g for subsequent use. Weigh 900g of dried shiitake mushrooms, wash them, and soak them in warm water. Cut the soaked shiitake mushrooms into pieces, measure 900mL of water and put them into a pulper together with the cut shiitake mushrooms to make a pulp to obtain shiitake mushroom pulp. Neutral protease was used to enzymatically hydrolyze the shiitake mushroom pulp at 55°C for 150 minutes to obtain the shiitake mushroom enzymatic hydrolysis solution; the dosage of neutral protease was 1.5 million U / g of soaked shiitake mushrooms. Weigh 1000g of flour, mix it with miscellaneous grain powder and shiitake mushroom enzymatic solution to make dough, and shape into slices. Fry the slices in a vacuum fryer. The vacuum frying conditions are: temperature 95°C, vacuum degree 0.090Mpa, time 8min; deoiling conditions are: vacuum degree 0.090Mpa, deoiling speed 400r / min, time 8min. Sprinkle with seasonings, let it cool, pack and seal to get the...

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PUM

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Abstract

The invention relates to shiitake mushroom miscellaneous grain crispy rice and a preparation method thereof, belonging to the technical field of leisure food processing. The raw materials of the rice cracker with mushrooms and miscellaneous grains of the present invention include: 1.0-1.2 parts of miscellaneous grains powder, 1 part of wheat flour, and 0.9 parts of shiitake mushrooms; miscellaneous grains powder: composed of millet flour, soybean flour, sorghum flour, brown rice flour and black bean flour. Among them, shiitake mushrooms are rich in vitamins, minerals and protein, which can improve the nutrients of shiitake mushrooms and miscellaneous grains; and shiitake mushroom protein includes eight essential amino acids and ten non-essential amino acids, most of which are L-type amino acids, which are highly active and easily absorbed by the human body. The rich content of flavor nucleotides and flavor amino acids in shiitake mushrooms, combined with the aroma of specific proportions of miscellaneous grains, makes shiitake mushrooms and miscellaneous grains crispy rice have a unique flavor. In the preparation method of the invention, the shiitake mushrooms are enzymatically hydrolyzed and mixed with miscellaneous grain flour to prepare a dough, and then subjected to vacuum frying; the taste and flavor of the prepared crispy rice are further improved.

Description

technical field [0001] The invention relates to shiitake mushroom miscellaneous grain crispy rice and a preparation method thereof, belonging to the technical field of leisure food processing. Background technique [0002] With the improvement of people's living standards, the requirements for the nutritional value of leisure food are also getting higher and higher. Crispy rice, as a traditional snack in my country, can be eaten directly or used as ingredients in dishes (such as tomato and shrimp crispy rice, etc.), and is a popular snack food. In particular, millet crispy rice is very popular because of its crispy taste. In the past, various flavors of rice crackers were all reflected in different seasonings, and the variety was relatively single in nature. [0003] Edible mushrooms are recognized as a good nourishing product, with high nutritional value, can regulate human metabolism, lower blood pressure, reduce cholesterol levels, prevent and treat various diseases, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L33/00A23L7/161A23L11/00
Inventor 宋康宋莎莎王文亮陈相艳弓志青崔文甲孙卿孙华
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI