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Red-rice nutrition sandwich biscuit and making method thereof

The technology of sandwich cake and red rice is applied in the field of red rice nutrition sandwich cake and its preparation, which can solve the problems of low moisture content, high sugar content, easy thirst and fire in the biscuits, and achieve the effect of comprehensive nutrition.

Active Publication Date: 2015-09-23
福建拓天生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, biscuits have shortcomings such as too little water, easy to get thirsty and get angry after eating, and high sugar content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of red rice nutrition sandwich cake, its preparation method comprises the steps:

[0029] Step 1) Preparation of biscuits

[0030] a. Grind 12 kg of red rice and collect the rice skin for later use; add 0.6 times the weight of the obtained brown rice to the water, stir and infiltrate for 10 hours, then microwave-dry until the water content is 10%, and then ultrafinely pulverize to obtain red rice flour;

[0031] b. Wash 5 kg of fresh Hericium erinaceus, add water to soak for 2 hours, remove them, remove the roots, squeeze the water dry, slice them, then put the Hericium erinaceus slices into 0.5% saline solution, and soak for 0.5 hours Afterwards, heat and boil, and keep boiling slightly for 3 minutes, then take it out, drain, dry at 60°C, and ultrafinely pulverize to obtain superfine powder of Hericium erinaceus;

[0032] c. Wash 2 kg of coix seed and stir-fry it with slow fire until the surface is light yellow, slightly scorched and fragrant, then puff it up a...

Embodiment 2

[0043] A kind of red rice nutrition sandwich cake, its preparation method comprises the steps:

[0044] Step 1) Preparation of biscuits

[0045] a. Grind 13 kg of red rice and collect the rice bark for later use; add 0.7 times the weight of the obtained brown rice to the water, stir and infiltrate for 8 hours, then microwave-dry to a water content of 15%, and then ultrafinely pulverize to obtain red rice flour;

[0046] b. Wash 6 kg of fresh Hericium erinaceus, add water to soak for 2 hours, remove, remove the roots, squeeze the water dry, slice, then put the Hericium erinaceus slices into 0.6% saline solution, soak for 0.5 hours Afterwards, heat and boil, and keep boiling slightly for 4 minutes, then take it out, drain, dry at 70°C, and ultrafinely pulverize to obtain superfine powder of Hericium erinaceus;

[0047] c. Wash 2.5 kg of coix seed and stir-fry it with slow fire until the surface is light yellow, slightly scorched and fragrant, then puff it and ultrafinely pulver...

Embodiment 3

[0058] A kind of red rice nutrition sandwich cake, its preparation method comprises the steps:

[0059] Step 1) Preparation of biscuits

[0060] a. Grind 15 kg of red rice and collect the skins for later use; add 0.8 times the weight of the obtained brown rice to the water, stir and infiltrate for 6 hours, then microwave-dry until the water content is 20%, and then ultrafinely pulverize to obtain red rice powder;

[0061] b. Wash 8 kg of fresh Hericium erinaceus, add water to soak for 3 hours, remove them, remove the roots, squeeze the water dry, slice them, then put the Hericium erinaceus slices into 0.8% saline solution, soak for 0.5 hours Afterwards, heat and boil, and keep boiling slightly for 5 minutes, then take it out, drain, dry at 80°C, and ultrafinely pulverize to obtain superfine powder of Hericium erinaceus;

[0062] c. Wash 3 kg of coix seed and stir-fry it with slow fire until the surface is light yellow, slightly scorched and fragrant, then puff it and ultrafin...

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Abstract

The invention provides a red-rice nutrition sandwich biscuit and a making method thereof. The red-rice nutrition sandwich biscuit comprises a biscuit body and sandwich paste. The biscuit body comprises, by weight, 12 parts to 15 parts of red rice, 10 parts to 13 parts of oat powder, 5 parts to 8 parts of hericium erinaceus, 2 parts to 3 parts of semen coicis, 1 part to 2 parts of peanut oil, 2 parts to 3 parts of chufa and 1 part of honey. The paste comprises, by weight, 5 parts to 8 parts of red beans, 5 parts to 6 parts of Chinese yams, 3 parts to 5 parts of pumpkin powder and 1 part to 2 parts of konjak flour. The red-rice nutrition sandwich biscuit has the advantages that after a person eats the red-rice nutrition sandwich biscuit, the mouth of a person is not dry, the person does not get inflamed, and nutritional ingredients are balanced; no sweetening agent is added, the made product is crisp, fragrant and sweet through the sweet taste of food materials, and the good market prospects are achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a red rice nutritional sandwich cake and a preparation method thereof. Background technique [0002] Biscuits have the characteristics of storage resistance, easy portability, and various tastes. They are traditional foods loved by people. However, biscuits have shortcomings such as too little water, easy to get thirsty and get angry after eating, and high sugar content. In recent years, with the continuous improvement of people's health awareness, biscuit varieties are also driven to develop in a more healthy and nutritious direction. Contents of the invention [0003] The object of the present invention is to provide a kind of red rice nutritious sandwich cake and its preparation method, which is prepared with red rice, oat flour, Hericium erinaceus, coix seed, red bean, yam, pumpkin powder and other food materials rich in nutrition as the main raw materi...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 肖志勇郑秋芳方丽金
Owner 福建拓天生物科技有限公司
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