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Roasting-type rice bran pie and its making method

A rice bran cake, baking type technology, applied in the field of rice bran cake, can solve the problems of rice bran far away, high fat content, high calorie, etc.

Inactive Publication Date: 2007-11-28
刘汉民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that rice bran is getting farther and farther away from the dining table in the daily diet, and can only be used as a raw material for producing wine, vinegar, soy sauce or as feed for poultry and livestock. Cereal puffed snack foods have low nutritional value and low fat content. High heat, high calorie and other problems, provide a baked rice bran cake and its production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0004] Embodiment 1: The rice bran cake of this embodiment is made of 10-70% rice bran, 10-60% rice flour, 10-40% flour, 5-20% sucrose and 1-3% auxiliary materials by weight percentage. The auxiliary material is one or a mixture of two or more of phospholipids, milk powder, starch, yeast or salt.

specific Embodiment approach 2

[0005] Embodiment 2: The rice bran cake of this embodiment is made of 27% rice bran, 40% rice flour, 20% flour, 12% sucrose and 1% auxiliary material by weight percentage. The dietary fiber content in the rice bran cake obtained in this embodiment is 8%.

specific Embodiment approach 3

[0006] Embodiment 3: The rice bran cake of this embodiment is made of 43% rice bran, 30% rice flour, 10% flour, 15% sucrose and 2% auxiliary materials by weight percentage. The dietary fiber content in the rice bran cake obtained in this embodiment is 15%.

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PUM

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Abstract

The present invention is one kind of roasted rice bran cake and its making process. The roasted rice bran cake is made with rice bran 10-70 wt%, rice powder 10-60 wt%, flour 10-40 wt%, cane sugar 5-20 wt% and supplementary material 1-5 wt%, and through forming paste with the materials, steaming at 100-110 deg.c to form dough, ageing the dough at 0-10 deg.c for 2-24 hr and other steps. The roasted rice bran cake has rich diet fiber, plant protein, minerals and trace elements, and is crisp, unique in taste and suitable for all people.

Description

technical field [0001] The invention relates to a rice bran cake and a production process of the rice bran cake. Background technique [0002] Rice bran is rich in nutrients and is a by-product of rice processing. The protein content in rice bran is 14-16%, and the fat content is 12-20%. Unsaturated fatty acids are much more than saturated fatty acids. The ratio of the two is 4:1. Rice bran is rich in B vitamins and vitamin E. In particular, the content of vitamin E is as high as 130-170 mg / kg. It is an important health-care function factor, which has the functions of anti-oxidation, eliminating free radicals, and reducing functional disorders of the body. Rice bran also contains phosphorus, potassium, calcium, iron, zinc and other minerals, among which the content of phosphorus is as high as 14800-28700 mg / kg, which can be used to prepare phytic acid, which can prevent colon cancer and kidney stones. In addition, the grain dietary fiber rich in rice bran is a substance th...

Claims

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Application Information

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IPC IPC(8): A21D13/02
Inventor 石彦国李次力刘汉民
Owner 刘汉民
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