Preparation method of kiwi fruit flavor rice crust

A technology of kiwifruit and kiwifruit slices, which is applied in the field of preparation of kiwifruit-flavored crispy rice, can solve the problems of lack of unique flavor, complex production method, uneven taste, etc., and achieve the effect of simple and efficient production method, better taste and uniform taste

Inactive Publication Date: 2014-07-30
南通盛鑫食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor and taste of food. At present, there are fewer varieties of raw materials for crispy rice on the market, and their nutritional value has certain limitations. The production process of crispy rice is likely to cause more nutritional loss and lack of unique flavor. In addition, some crispy rice still has problems such as hard taste and uneven taste, and the production method is relatively complicated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of kiwi flavored crispy rice, comprising the following steps:

[0020] 1) Peel the fresh kiwi first, cut into 10 mm thick kiwi slices, then soak them in citric acid solution with a concentration of 0.5g / l for 5 minutes, take them out and drain them in a strainer, and place the kiwi slices at a temperature of Freeze at -10°C for 2 hours, break the frozen kiwi fruit into powder;

[0021] 2) Grinding 1.5 kg of oats and 1.3 kg of brown rice into 1.5 kg of oat flour and 1.3 kg of brown rice flour with a commercially available milling machine;

[0022] 3) Mix 5 kilograms of powdered kiwi fruit obtained in step 1) with 1.5 kilograms of oat flour and 1.3 kilograms of brown rice flour obtained in step 2), and then add 1.5 kilograms of crushed ice cubes frozen in water. Ice, 0.3 kg of fresh milk, 0.35 kg of honey, 0.03 kg of saccharin, 0.02 kg of potassium sorbate, stirred into dough materials;

[0023] 4) Press the dough material prepared in step 3) into a...

Embodiment 2

[0026] A preparation method of kiwi flavored crispy rice, comprising the following steps:

[0027] 1) Peel the fresh kiwi first, cut into 15 mm thick kiwi slices, then soak them in citric acid solution with a concentration of 0.7g / l for 8 minutes, take them out and drain them in a strainer, and place the kiwi slices at a temperature of Freeze at -15°C for 3 hours, crush the frozen kiwi fruit into powder;

[0028] 2) Grinding 1.8 kilograms of oats and 1.2 kilograms of brown rice into 1.8 kilograms of oat flour and 1.2 kilograms of brown rice flour with a commercially available milling machine;

[0029] 3) Mix 5.2 kilograms of powdered kiwi fruit obtained in step 1) with 1.8 kilograms of oat flour and 1.2 kilograms of brown rice flour obtained in step 2), and then add 1 kilogram of crushed ice cubes frozen in water. Ice, 0.35 kg of fresh milk, 0.4 kg of honey, 0.02 kg of saccharin, 0.03 kg of potassium sorbate, stirred into dough materials;

[0030] 4) Press the dough material...

Embodiment 3

[0033] A preparation method of kiwi flavored crispy rice, comprising the following steps:

[0034] 1) Peel the fresh kiwi first, cut it into 20 mm thick kiwi slices, then soak it in citric acid solution with a concentration of 1.0g / l for 10 minutes, take it out and put it in a strainer to drain, and place the kiwi slices at a temperature of Freeze at -20°C for 1.5 hours, break the frozen kiwi fruit lumps into powder;

[0035] 2) Grinding 1 kg of oats and 1.5 kg of brown rice into 1 kg of oat flour and 1.5 kg of brown rice flour with a commercially available milling machine;

[0036] 3) Mix 5.5 kilograms of kiwi fruit ice powder prepared in step 1) with 1 kilogram of oat flour and 1.5 kilograms of brown rice flour prepared in step 2), and then add 1.3 kilograms of crushed ice made of ice cubes frozen in water , 0.35 kg of fresh milk, 0.3 kg of honey, 0.03 kg of saccharin, 0.02 kg of potassium sorbate, stirred into dough materials;

[0037] 4) Press the dough material prepared...

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PUM

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Abstract

The invention discloses a preparation method of kiwi fruit flavor rice crust. The preparation method comprises the following steps: 1) processing kiwi fruits into powder; 2) respectively grinding oats and brown rice into oat powder and brown rice powder; 3) mixing the powdery kiwi fruit, the oat powder and the brown rice powder, then adding crushed ice obtained by crushing ice blocks frozen from water, fresh milk, honey, saccharin and potassium sorbate, and stirring to obtain a dough raw material, wherein the dough raw material contains the following components in percentage by weight: 45-55% of powdery kiwi fruit, 1-5% of fresh milk, 10-20% of oat powder, 5-15% of brown rice powder, 1-5% of honey, 0.2-0.5% of potassium sorbate, 5-15% of crushed ice and 0.2-0.5% of saccharin; and 4) compacting dough prepared from the step 3) in a die, slicing and baking in an oven. The prepared kiwi fruit flavor rice crust disclosed by the invention has the characteristics of simple preparation, rich nutrition and unique flavor.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing kiwi flavored crispy rice. Background technique [0002] At present, crispy rice is a small food popular among consumers. There are rice crispy rice, millet crispy rice, soybean crispy rice and other products. The ingredients are mainly composed of rice or noodles, starch and flavoring seasonings. The crispy rice is convenient to eat and easy to digest, and can be a snack food or a table delicacy. [0003] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor and taste of food. At present, there are fewer varieties of raw materials for crispy rice on the market, and their nutritional value has certain limitations. The production process of crispy rice is likely to cause more nutritional loss and lack of unique flavor. In additi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/212A23L7/10A23L19/00
CPCA23L7/135A23V2002/00A23V2250/032A23V2200/02
Inventor 陆昱森
Owner 南通盛鑫食品有限公司
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