Production method of sprouting brown rice nutritious biscuit

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...

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

Images