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Production method for germinated brown rice nutritious biscuits

A technology of germinated brown rice and its production method, which is applied in the direction of dough processing, baking, baked food, etc. It can solve the problem of affecting the appearance, shape and quality of finished biscuits, it is difficult to meet consumer demand, and the content of trace elements is not satisfactory, etc. problems, to achieve the effect of increasing utilization rate and added value, increasing variety and market competitiveness, and improving brain function

Inactive Publication Date: 2010-01-27
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fly in the ointment is that the content of minerals and trace elements necessary for the human body is not satisfactory.
In the modern era of pursuing nutrition and health, it is difficult to meet the consumption needs of consumers. In order to better meet the needs of different consumers, we will promote the development of biscuit manufacturing technology and accelerate the production of biscuits in order to better meet the needs of different consumers. Nutritional development is the demand of the times
[0003] Because brown rice has poor taste and is not easily absorbed by the human body, compared with wheat dough, the dough made directly from brown rice powder has the characteristics of looseness, poor structure, and difficult bonding and molding, and the adobe formed by the molding machine often has defects. Incompleteness or cracks on the surface affect the appearance, shape and quality of the finished biscuits

Method used

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  • Production method for germinated brown rice nutritious biscuits
  • Production method for germinated brown rice nutritious biscuits

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Soak the germinated brown rice and use a refiner to grind it into a slurry. After dehydration and mixing, put it into the steaming room to steam the powder, cool and dry to obtain the germinated brown rice flour, weigh the ammonium bicarbonate and mix it with warm water at 30°C in parts by weight, and continuously Stir until the ammonium bicarbonate is fully hydrolyzed, take the materials as listed below, all in parts by weight: 50 parts of germinated brown rice flour, 30 parts of powdered sugar, 20 parts of palm flour, 50 parts of flour, 10 parts of starch, 2 parts of starch syrup, carbonic acid 2 parts of ammonium hydrogen, 4 parts of water. Mix germinated brown rice flour, palm oil, starch syrup, hydrolyzed bicarbonate and other raw materials with a dough mixer, then add flour, and make a dough in the dough mixer until the dough is mature and not sticky, let it stand for 15 Minutes later; the prepared dough is laminated, rolled, and shaped to obtain a biscuit embryo;...

Embodiment 2

[0024] Soak the germinated brown rice and use a refiner to grind it into a slurry. After dehydration and mixing, put it into the steaming room to steam the powder, cool and dry to obtain the germinated brown rice flour, weigh the ammonium bicarbonate and mix it with warm water at 30°C in parts by weight, and continuously Stir until the ammonium bicarbonate is fully hydrolyzed, take the materials as listed below, all in parts by weight: 100 parts of germinated brown rice flour, 40 parts of powdered sugar, 30 parts of palm powder, 50 parts of flour, 15 parts of starch, 2 parts of syrup, carbonic acid 3 parts of ammonium hydrogen, 6 parts of water. Mix germinated brown rice flour, palm oil, starch syrup, hydrolyzed bicarbonate and other raw materials with a dough mixer, then add flour, and make a dough in the dough mixer until the dough is mature and not sticky, let it stand for 15 After 10 minutes, the prepared dough is laminated, rolled, and formed to obtain raw biscuit embryos...

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PUM

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Abstract

The invention provides a production method for germinated brown rice nutritious biscuits, comprising the following steps: stirring germinated brown rice powder and flour in a stirrer, adding sugar, oil, powder lot, and the like for stirring, blending the mixture evenly, rolling flour, carrying out printing forming on the flour, baking the flour for maturity, and carrying out oil spout, cooling and packaging. The germinated brown rice is used as main raw materials which are combined with the flour, and complementary nutrition is achieved. The produced product contains rich edible cellulose, vitamin, mineral and multiple varieties of trace elements. The products can be eaten conveniently, have diversified appearance and good taste, and are suitable for the old and the young. The invention opens up a new approach for producing nutritious and healthy food by germinated brown rice.

Description

technical field [0001] The invention relates to a production method of germinated brown rice nutritional biscuits, belonging to the technical field of food processing. technical background [0002] With the continuous improvement of people's living standards, the nutrition, flavor and convenience of food are gradually pursued. For a long time, the United States, Japan and my country's Taiwan have a relatively high level of rice food varieties and quality, especially Japan, which actively promoted the development of new rice processing products in the 1980s, and various new, nutritious and convenient rice products. The advent of such as instant rice noodles, instant porridge, rice noodles, bread, rice cakes and beverages has greatly enriched the food market and people's lives. At present, the known edible biscuits are mainly made of wheat flour, eggs, milk, white sugar leavening agent, etc., which are baked through scientific formula. This food is convenient to eat, high in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A23L1/30A23L1/185
Inventor 彭常安
Owner 彭常安
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