Anthocyanin nutritional rice cracker and preparation method thereof

An anthocyanin and nutrition technology, applied in baking, dough processing, baked food, etc., can solve problems such as unreasonable processing technology, single ingredients, and single taste

Inactive Publication Date: 2018-06-12
抚顺金泰农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, the production and sales of rice crackers in my country have developed rapidly, and the production and consumption of rice crackers have driven the deep processing and transformation of rice. However, at present, japonica rice and glutinous rice are al...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] An anthocyanin nutritious rice cracker, which is prepared from the following raw materials in parts by weight: 850 parts of purple corn, 600 parts of black rice, 350 parts of cooked purple sweet potato, 360 parts of hawthorn, 95 parts of ginger, and cooked taro 285 parts of mud, 12 parts of refined salt, 40 parts of white sugar, and 32 parts of olive oil.

[0028] An anthocyanin nutritious rice cracker is prepared by the following preparation process:

[0029] Take the purple corn and black rice that meet the stated weight parts and wash them 2 to 3 times to remove impurities; use pure water equivalent to 1-3 times the weight of the raw material purple corn and black rice, the water temperature is 25 ° C, and the soaking time is 12 Make the raw materials fully absorb water; put the soaked purple corn and black rice on a fine sieve to drain the water, then pour it into an electric mill for grinding, and pass through a 60-90 mesh sieve to get a mixed powder of purple corn...

Embodiment 2

[0031] An anthocyanin nutritious rice cracker, which is prepared from the following raw materials in parts by weight: 700 parts of purple corn, 500 parts of black rice, 350 parts of cooked purple sweet potato, 300 parts of hawthorn, 95 parts of ginger, and cooked taro 270 parts of mud, 10 parts of refined salt, 30 parts of white sugar, and 25 parts of olive oil.

[0032] An anthocyanin nutritious rice cracker is prepared by the following preparation process:

[0033] Take the purple corn and black rice that meet the stated weight parts and wash them 2 to 3 times to remove impurities; use pure water equivalent to 1-3 times the weight of the raw material purple corn and black rice, the water temperature is 25 ° C, and the soaking time is 16 Make the raw materials fully absorb water; put the soaked purple corn and black rice on a fine sieve to drain the water, then pour it into an electric mill for grinding, and pass through a 60-90 mesh sieve to get a mixed powder of purple corn...

Embodiment 3

[0035] An anthocyanin nutritious rice cracker, which is prepared from the following raw materials in parts by weight: 900 parts of purple corn, 700 parts of black rice, 500 parts of cooked purple sweet potato, 450 parts of hawthorn, 110 parts of raw, cooked taro 300 parts of mud, 15 parts of refined salt, 45 parts of white sugar, and 40 parts of olive oil.

[0036] An anthocyanin nutritious rice cracker is prepared by the following preparation process:

[0037]Take the purple corn and black rice that meet the stated weight parts and wash them 2 to 3 times to remove impurities; use pure water equivalent to 1-3 times the weight of the raw material purple corn and black rice, the water temperature is 40 ° C, and the soaking time is 24 Make the raw materials fully absorb water; put the soaked purple corn and black rice on a fine sieve to drain the water, then pour it into an electric mill for grinding, and pass through a 60-90 mesh sieve to get a mixed powder of purple corn and bl...

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PUM

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Abstract

The present invention relates to a preparation method of a rice cracker and particularly relates to an anthocyanin nutritional rice cracker and a preparation method thereof. The anthocyanin nutritional rice cracker is characterized by being prepared from the following raw materials in parts by weight: 700-900 parts of purple corn, 500-700 parts of black rice, 350-500 parts of cooked smashed purplesweet potato, 300-450 parts of haws, 95-110 parts of fresh ginger, 270-300 parts of cooked smashed sweet potato, 10-15 parts of refined salt, 30-45 parts of white granulated sugar and 25-40 parts ofolive oil. The anthocyanin nutritional rice cracker is prepared by the following preparation technology: washing, soaking, draining, milling, high-temperature cooking, cooling, slurry grinding, sugarpowder manufacturing, and baking and powder spraying: the rice cracker is put into an oven to be baked, the baked rice cracker is cooled, the cooled rice cracker is sprayed evenly with sugar powder, and the anthocyanin nutritional rice cracker is obtained. The anthocyanin nutritional rice cracker is reasonable in formula, comprehensive in nutrition, strong in functionality, crisp in mouthfeel, rich in rice aroma and low in fat and sugar content.

Description

technical field [0001] The invention relates to a method for preparing rice crackers, in particular to an anthocyanin nutritious rice cracker and a preparation method thereof. Background technique [0002] In recent years, the production and sales of rice crackers in my country have developed rapidly, and the production and consumption of rice crackers have driven the deep processing and transformation of rice. However, at present, japonica rice and glutinous rice are almost used as rice raw materials for making rice crackers at home and abroad, and the ingredients are single. , the taste is single, the nutrition is not comprehensive enough, and the processing technology is unreasonable, which can no longer meet people's high standard requirements. Among miscellaneous grains, except japonica rice and glutinous rice, which can be used as the main raw materials for making rice crackers, rice rich in anthocyanins and crude fiber, such as purple corn and black rice, can also be...

Claims

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Application Information

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IPC IPC(8): A21D13/24A21D13/28A21D2/36
CPCA21D2/36A21D2/366
Inventor 李薇刘春生彭博
Owner 抚顺金泰农业科技有限公司
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