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Nutritional rice crust and preparation method thereof

A kind of fried rice and nutrition technology, applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc., can solve the problem that it is difficult to meet people's nutritional value and food flavor requirements at the same time, improve resource utilization, ensure crispness The effect of good degree and taste

Inactive Publication Date: 2018-11-16
湖南双晟科技信息咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the technical problem that the existing crispy rice food is difficult to meet people's requirements for nutritional value and food flavor at the same time, the invention provides a nutritious crispy rice, which can utilize the bean dregs produced in the production process of soybean products, improve resource utilization, and is rich in nutrition , better taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In this embodiment, the nutritious crispy rice is made of the following raw materials in proportion by weight: 30 parts of rice, 40 parts of glutinous rice, 50 parts of bean dregs, 15 parts of dried shiitake mushrooms, 20 parts of mung beans, and 8 parts of table salt. Wherein the water content of the okara is 70%.

[0022] The preparation method of the nutritious crispy rice comprises the following steps:

[0023] (1) Take dry shiitake mushrooms according to the weight ratio, soak the dried shiitake mushrooms in water, beat, add cellulase, and enzymolyze them at 50°C for 2 hours; add neutral protease and papain, Place it at 60°C for 1 hour, boil, and cool down to obtain the enzymatic hydrolysis solution of shiitake mushrooms;

[0024] The add-on of described cellulase is 1% of the mushroom weight after foaming, and the add-on of described neutral protease is 0.7% of the weight of mushroom after foaming, and the add-on of described papain is the weight of mushroom afte...

Embodiment 2

[0031] In this embodiment, the nutritious crispy rice is made of the following raw materials in proportion by weight: 35 parts of rice, 35 parts of glutinous rice, 50 parts of bean dregs, 13 parts of dried shiitake mushrooms, 25 parts of mung beans, and 6 parts of table salt. Wherein the water content of the okara is 75%.

[0032] The preparation method of the nutritious crispy rice comprises the following steps:

[0033] (1) Take dry shiitake mushrooms according to the weight ratio, soak the dried shiitake mushrooms in water, beat, add cellulase, and enzymolyze at 55° C. for 1.5 hours; add neutral protease and papain, Place it at 57°C for 1.5 hours, boil, and cool down to obtain the enzymatic hydrolysis solution of shiitake mushrooms;

[0034] The add-on of described cellulase is 1.5% of the mushroom weight after foaming, and the add-on of described neutral protease is 0.6% of the weight of mushroom after foaming, and the add-on of described papain is the weight of mushroom ...

Embodiment 3

[0041] In this embodiment, the nutritious crispy rice is made of the following raw materials in proportion by weight: 40 parts of rice, 30 parts of glutinous rice, 60 parts of bean dregs, 10 parts of dried shiitake mushrooms, 30 parts of mung beans, and 5 parts of table salt. Wherein the water content of the okara is 80%.

[0042] The preparation method of the nutritious crispy rice comprises the following steps:

[0043] (1) Take the dried shiitake mushrooms according to the weight ratio, soak the dried shiitake mushrooms in water, beat, add cellulase, and place them at 60°C for enzymolysis for 1 hour; add neutral protease and papain, Place it at 55°C for 2 hours, boil, and cool down to obtain the enzymatic hydrolysis solution of shiitake mushrooms;

[0044] The add-on of described cellulase is 2% of the mushroom weight after foaming, and the add-on of described neutral protease is 0.5% of the weight of mushroom after foaming, and the add-on of described papain is the weight...

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Abstract

The invention discloses nutritional rice crust. The nutritional rice crust is prepared from the following raw materials in parts by weight: 30 to 40 parts of rice, 30 to 40 parts of glutinous rice, 50to 60 parts of soybean residue, 10 to 15 parts of dried shiitake mushrooms, 20 to 30 parts of mung beans and 5 to 8 parts of table salt. The invention further discloses a preparation method of the nutritional rice crust. The invention provides the nutritional rice crust and the preparation method thereof; the soybean residue generated in a bean product production process can be utilized and the utilization rate of resources is improved; the nutritional rice crust has abundant nutrients and a relatively good mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritious crispy rice and a preparation method thereof. Background technique [0002] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. After the consumption level increases, the requirement for "food" is not only the previous food and clothing , but more and more pursuit of high-quality diet and delicious food. At present, crispy rice is a small food popular among consumers. There are rice crispy rice, millet rice cracker, soybean crispy rice and other products. The ingredients are mainly composed of rice or noodles, starch and flavored barbecue seasoning. With the improvement of living standards, people not only pay attention to the nutritional balance of food, but also pursue the unique flavor of food. However, due to the single composition of traditional cris...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/13A23L11/00A23L31/00A23L33/10
CPCA23L7/13A23L11/05A23L31/00A23L33/10A23V2002/00A23V2200/30A23V2200/14
Inventor 不公告发明人
Owner 湖南双晟科技信息咨询有限公司
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