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Sucrose-free fruit and vegetable rice flour and sucrose-free fruit and vegetable rice cakes and preparation process thereof

A technology of vegetable and rice noodles and candies, which is applied in the food field and can solve problems such as not seeing

Inactive Publication Date: 2011-10-12
李潮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In daily life, the ready-to-eat foods are mainly bread and biscuits. Its nutritional ratio and packaging have not yet seen the emergence of foods that meet the nutritional requirements of human staple foods under crisis and emergency conditions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The raw material composition and weight ratio of a kind of candy-free vegetable rice flour and cane-free vegetable rice cake are as follows: 30 parts of glutinous rice, 20 parts of japonica rice, 5 parts of pumpkin, carrot, tomato or kiwi fruit, 30 parts of sesame, xylose Alcohol or stevioside or maltitol is 5 parts.

[0029] The glutinous rice and japonica rice mentioned above are washed, steamed, dried in the sun (dried), fried and ground for later use; the sesame seeds are washed, dried in the sun (dried), fried and ground for later use; Wash, peel, freeze and grind at -8°C to -24°C or dry and grind, steam or fry, and dry for later use; the moisture content of the above-mentioned raw materials is stored at 5% to 10%; 2. Ratio The above-mentioned spare raw materials are evenly prepared with xylitol, stevioside or maltitol to obtain cane-free candy-vegetable and rice noodles. The obtained cane-free candy-vegetable rice noodles are placed in a steamer and steamed to a ...

Embodiment 2

[0031] The raw material composition and weight ratio of a kind of candy-free vegetable rice flour and cane-free vegetable rice cake are as follows: 35 parts of glutinous rice, 25 parts of japonica rice, 10 parts of pumpkin, carrot, tomato or kiwi fruit, 40 parts of sesame, xylose Alcohol or stevioside or maltitol is 10.5 parts.

[0032] The glutinous rice and japonica rice mentioned above are washed, steamed, dried in the sun (dried), fried and ground for later use; the sesame seeds are washed, dried in the sun (dried), fried and ground for later use; Wash, peel, freeze and grind at -8°C to -24°C or dry and grind, steam or fry, and dry for later use; the moisture content of the above-mentioned raw materials is stored at 5% to 10%; 2. Ratio The above-mentioned spare raw materials are evenly prepared with xylitol, stevioside or maltitol to obtain cane-free candy-vegetable and rice noodles.

[0033] Packing: Weighing and packing according to the requirements of quality standards...

Embodiment 3

[0037] The raw material composition and weight ratio of a kind of candy-free vegetable rice flour and cane-free vegetable rice cake are as follows: 40 parts of glutinous rice, 30 parts of japonica rice, 15 parts of pumpkin, carrot, tomato or kiwi fruit, 50 parts of sesame, xylose Alcohol or stevioside or maltitol is 20 parts.

[0038] The glutinous rice and japonica rice mentioned above are washed, steamed, dried in the sun (dried), fried and ground for later use; the sesame seeds are washed, dried in the sun (dried), fried and ground for later use; Wash, peel, freeze and grind at -8°C to -24°C or dry and grind, steam or fry, and dry for later use; the moisture content of the above-mentioned raw materials is stored at 5% to 10%; 2. Ratio The above-mentioned spare raw materials are evenly prepared with xylitol, stevioside or maltitol to obtain cane-free candy-vegetable and rice noodles. The obtained cane-free candy-vegetable rice noodles are placed in a steamer and steamed to ...

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PUM

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Abstract

The invention discloses sucrose-free fruit and vegetable rice flour and sucrose-free fruit and vegetable rice cakes. The sucrose-free fruit and vegetable rice flour or the sucrose-free fruit and vegetable rice cakes are prepared from the following raw materials in part by weight: 30 to 40 parts of sticky rice, 20 to 30 parts of polished round-grained rice, 5 to 15 parts of fruits and vegetables, 30 to 50 parts of sesame, and 5 to 20 parts of xylitol or stevioside or maltitol or 0.5 to 3 parts of table salt. A preparation method of the sucrose-free fruit and vegetable rice flour comprises the following steps of: cleaning the raw materials, namely the sticky rice and the polished round-grained rice, steaming, sun (oven)-drying, stir-frying, grinding for later use, cleaning the sesame, sun (oven)-drying, stir-frying, grinding for later use, cleaning the fruits and vegetables, peeling, freezing at the temperature of between -8 and -24 DEG C and grinding or oven-drying and grinding, steaming or stir-frying, and drying for later use; preserving the raw materials when water content of the raw materials is 5 to 10 percent; and uniformly mixing the raw materials for later use and the xylitol or stevioside or maltitol or table salt according to the proportion to obtain the sucrose-free fruit and vegetable rice flour. The fruit and vegetable rice cakes are prepared by the following stepsof: steaming the fruit and vegetable rice flour, and molding. The sucrose-free fruit and vegetable rice flour and the sucrose-free fruit and vegetable rice cakes have remarkable flavors of local snacks, and are also used as nutritious foods which are emergently, continuously and mainly eaten and are not unpleasant on various different occasions.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to candy-free vegetable rice noodles and candy-free vegetable rice cakes suitable for emergency or leisure time as staple food and a preparation process thereof. Background technique [0002] Through the pictures of 97' Fengxue Road and the 98' Wenchuan Earthquake scene, people will instantly feel small and helpless; [0003] As a people-oriented society, when an emergency situation occurs, the basic survival of people is the most important thing; however, there are very few emergency foods that are used by the common people to meet the requirements of being a staple food, being able to eat a lot of food, and having proper nutrition. [0004] In daily life, the ready-to-eat foods are mainly bread and biscuits. Their nutritional ratio and packaging have not yet seen the appearance of foods that meet the nutritional requirements of the staple food of the human body under crisis and eme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/09A23L1/36A23L1/212A23L19/00A23L25/00
CPCY02A40/90
Inventor 李潮
Owner 李潮
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