Production method of sprouting brown rice nutritious biscuit

A technology of germinated brown rice and its production method, which is applied in dough processing, baking, baked food, etc., can solve the problems of insufficient dietary fiber and trace elements, incomplete surface of green body, and influence on the quality of finished biscuits, etc., to improve the brain function, nerve calming, beneficial effects of gastrointestinal peristalsis

Inactive Publication Date: 2010-11-10
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, wheat flour biscuits are insufficient in dietary fiber and trace element content required by the human body. In the modern era of pursuing nutrition and health, they cannot well meet the needs of consumers.
Because brown rice tastes bad and is not easily absorbed by the human body, the dough prepared directly with brown rice flour as the main raw material has defects such as looseness, poor structure, and difficulty in molding compared with wheat dough, and the green body formed by the molding machine is often incomplete. Or there are cracks on the surface, which affects the quality of the finished biscuits

Method used

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  • Production method of sprouting brown rice nutritious biscuit
  • Production method of sprouting brown rice nutritious biscuit

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Soak the germinated brown rice and use a refiner to grind it into a slurry. After dehydration and mixing, put it in a steaming room to steam the flour, cool and dry to obtain germinated brown rice flour, weigh ammonium bicarbonate and mix 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, calendered, and shaped to obtain a biscuit embryo; and then th...

Embodiment 2

[0023] 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, and cool and dry to obtain the germinated brown rice flour. 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 starch 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 Minutes later, the prepared dough is laminated, rolled, and shaped to obtain raw biscuit embryos; the raw embryos are baked in an oven to obtain mature biscuits, and the finished product is o...

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Abstract

The invention provides a production method of sprouting brown rice nutritious biscuit. Sprouting brown rice is dipped, ground into pulp through a pulping machine, dehydrated, mixed and then steamed into powder. The powder is cooled, dried and then made into sprouting brown rice powder. The sprouting brown rice powder and flour are stirred in a stirring mill. Sugar, oil, powder lot and the like are added and mixed evenly. Pastes are rolled, processed, molded and roasted. Oil is sprayed on the pastes and then the pastes are cooled and packed. The sprouting brown rice serves as main raw material and is mixed with the flour, which realizes nutrition complementation and the produced biscuit contains rich dietary fiber, vitamins and a plurality of trace elements. The biscuit has the advantages of good taste and convenience and is suitable for old and young. The invention develops a new approach of producing nutritious healthy food with the sprouting 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, people begin to pay attention to the nutrition, flavor and convenience of food. At present, biscuit food is mainly made of wheat flour, eggs, milk, sugar, leavening agent, etc. through scientific preparation and baking. However, wheat flour biscuits are insufficient in dietary fiber and trace element content required by the human body, and cannot satisfy the needs of consumers well in the modern era of pursuing nutrition and health. Because brown rice tastes bad and is not easily absorbed by the human body, compared with wheat dough, the dough prepared directly with brown rice flour as the main raw material has defects such as looseness, poor structure, and difficulty in forming, and the green body formed by the moldin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/38
Inventor 彭常安
Owner 彭常安
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