Preparation method of green tea and buckwheat rice crusts

• Main Author: SUN LANPING
• Format: Patent
• Language: Chinese; English
• Published: 23.11.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to rice crusts and in particular discloses a preparation method of green tea and buckwheat rice crusts. The preparation method comprises the following steps: S1, adding water into green tea and boiling; cooling to room temperature; filtering and collecting filtrate to obtain a green tea raw solution; S2, adding proteinase into a gluten protein solution and carrying out hydrolysis reaction; then carrying out inactivation in a boiled water bath; finally, freezing and drying in vacuum to obtain modified gluten protein powder; S3, putting buckwheat into the green tea raw solution and immersing; filtering, and adding the modified gluten protein powder, black sesames, hawthorn fruit powder and sorbic acid into the immersed buckwheat; pulping to obtain mixed pulp; S4, pressing the mixed pulp into thin sheets by utilizing a mold, and scattering green tea powder on two faces of the thin sheets; then frying with oil to obtain the green tea and buckwheat rice crusts The green tea and buckwheat rice