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Preparation method of mellowly fragrant coconut meat foaming rice slices

A technology for coconut meat and soaked rice is applied in the field of preparation of thick fragrant coconut meat foamed rice flakes, which can solve problems such as monotony, and achieve the effects of rich aroma, easy molding, and beautiful appearance.

Inactive Publication Date: 2017-01-04
ANHUI LUOLUO RICE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Rice flakes, as a deep-processing product of rice, are deeply loved by the masses. However, the monotony and lack of innovation in the rice flake market have seriously restricted the development of the rice flake preparation industry. Therefore, innovation has become the focus of attention of rice flake processing enterprises.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of thick fragrant coconut flesh foamed rice slice that the present invention proposes, comprises the steps:

[0023] S1. Put 32 parts of Guiling jelly powder, 10 parts of honeysuckle, 12 parts of gardenia, and 4 parts of licorice into 110 parts of water by weight, heat up to 100 °C at a speed of 15 °C / min, and after holding for 2 minutes, lower the temperature to Material A at 45°C;

[0024] S2. Put 70 parts of rice, 18 parts of shredded coconut, and 10 parts of soybeans into the prefabricated soaking liquid after washing according to parts by weight, take them out after soaking for 10 hours, heat up to 90 ° C, keep warm for 22 minutes, and then add 7 parts of material A, 9 parts of salt, 3 parts of fructose syrup, 5 parts of butter, 2 parts of soybean oil, 0.4 part of polyglycerol fatty acid ester, 0.02 part of potassium sorbate, after stirring evenly, dry, extrude, the pressure of extrusion is 8Mpa, extrude The temperature is 115°C, cooli...

Embodiment 2

[0027] A kind of preparation method of thick fragrant coconut flesh foamed rice slice that the present invention proposes, comprises the steps:

[0028] S1. Put 28 parts of tortoise jelly powder, 15 parts of honeysuckle, 8 parts of gardenia, and 7 parts of licorice into 100 parts of water by weight, raise the temperature to 96 ° C at a speed of 20 ° C / min, and after holding for 4 minutes, lower the temperature to Material A at 40°C;

[0029] S2. Put 75 parts of rice, 15 parts of shredded coconut, and 12 parts of soybeans into the prefabricated soaking liquid after washing according to parts by weight, take them out after soaking for 7 hours, heat up to 95 ° C, keep warm for 18 minutes, and then add 10 parts of material A, 6 parts of salt, 6 parts of fructose syrup, 2 parts of butter, 4 parts of soybean oil, 0.1 part of polyglycerol fatty acid ester, 0.03 part of potassium sorbate, stir well, dry, extrude, the pressure of extrusion is 6Mpa, extrude The temperature is 120°C, ...

Embodiment 3

[0032] A kind of preparation method of thick fragrant coconut flesh foamed rice slice that the present invention proposes, comprises the steps:

[0033] S1. Put 30 parts of tortoise jelly powder, 12 parts of honeysuckle, 11 parts of gardenia, and 5 parts of licorice into 105 parts of water by weight, heat up to 98°C at a speed of 16°C / min, and after holding for 3min, lower the temperature to Material A at 43°C;

[0034] S2. Put 71 parts of rice, 17 parts of shredded coconut, and 10.5 parts of soybeans into the prefabricated soaking liquid after washing according to parts by weight, take them out after soaking for 9 hours, heat up to 91 ° C, keep warm for 21 minutes, and then add 8 parts of material A, 8 parts of salt, 4 parts of fructose syrup, 4 parts of butter, 3 parts of soybean oil, 0.3 part of polyglycerol fatty acid ester, 0.02 part of potassium sorbate, after stirring evenly, dry, extrude, the pressure of extrusion is 7.5Mpa, extrude The molding temperature is 116°C, a...

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PUM

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Abstract

The present invention discloses a preparation method of mellowly fragrant coconut meat foaming rice slices. The preparation method comprises the following steps: guiling jelly powder, honeysuckle, gardenia jasminoides flowers and licorice are threw into water, the raw materials are subjected to temperature raising, keeping and lowering to obtain a material A; rice, desiccated coconut, and soybeans are washed, the washed materials are threw into a pre-prepared soaking liquid, after the soaking, the soaked materials are taken out, the soaked materials are subjected to temperature raising and keeping, then the material A, edible salt, high fructose corn syrup, butter, soybean oil, polyglycerol fatty acid esters, and potassium sorbate are added, the mixture is stirred evenly, the stirred mixture is dried, the dried mixture is squeezed and shaped, and the shaped mixture is cooled to obtain a material B; and the material B is threw into the soybean oil, the material B is taken out, the taken out material B is de-oiled, and the de-oiled material B is packaged to obtain the mellowly fragrant coconut meat foaming rice slices. The obtained mellowly fragrant coconut meat foaming rice slices by the preparation method is mellowly fragrant and tasty, and full of chewiness.

Description

technical field [0001] The invention relates to the technical field of preparation methods of rice flakes, in particular to a preparation method of fragrant coconut meat foamed rice flakes. Background technique [0002] Agriculture is the foundation of the national economy and the "ballast stone" and "stabilizer" of economic and social development. In southern China, rice, as an important food crop, maintains the livelihood of tens of millions of farmers. With the rapid development of society and economy, it is urgent to solve the problem of deep processing of rice and increase farmers' income. Rice flakes, as a deep-processing product of rice, are deeply loved by the masses. However, the monotony and lack of innovation in the rice flakes market have seriously restricted the development of the rice flakes preparation industry. Therefore, innovation has become the focus of attention of rice flakes processing enterprises. Contents of the invention [0003] The technical pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/161
Inventor 汪登松张立国杨杰吴太兵赵家平
Owner ANHUI LUOLUO RICE IND
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