Unpolished rice ferment nutritional steamed bread and making method thereof

A production method and technology of brown rice, which is applied in the field of steamed bread food processing, can solve the problems of inability to achieve multifunctionality, etc., and achieve the effects of enhancing body immunity, low production cost, and simple formula

Inactive Publication Date: 2011-02-09
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] An object of the present invention is to provide a kind of steamed bread with brown rice enzyme nutrition, which is used to solve the problem that the existing steamed bread cannot realize the multifunctionality of nutrition and health care, and is easy to make; another object of the present invention is to provide this Method for making brown rice enzyme nutritional steamed bread

Method used

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  • Unpolished rice ferment nutritional steamed bread and making method thereof
  • Unpolished rice ferment nutritional steamed bread and making method thereof
  • Unpolished rice ferment nutritional steamed bread and making method thereof

Examples

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Embodiment 1

[0021] The steamed bread with brown rice enzyme nutrition is processed by flour, brown rice enzyme, yeast, and water. Its formula is: based on 100 parts by mass of flour, brown rice enzyme is 15 parts by mass, and yeast (Saccharomyces cerevisiae) activation culture solution is 0.5 parts by mass , water is 50 parts by mass.

[0022] The making method of above-mentioned brown rice ferment nutrition steamed bread is:

[0023] a. Flour selection and processing: take 100 parts by mass of flour as raw material, add 15 parts by mass of brown rice enzyme, 0.5 parts by mass of yeast (Saccharomyces cerevisiae) activation culture solution, stir with 50 parts by mass of water, and mix evenly to make dough;

[0024] b. Proofing and fermentation of the dough: the raw materials processed in step a, after the dough is hand-kneaded for 3 minutes, placed in an incubator at 38°C, 85% RH, and fermented for 60 minutes;

[0025] c. Second proofing: After proofing in step b, take out the dough and ...

Embodiment 2

[0029] The steamed bread with brown rice enzyme nutrition is processed by flour, brown rice enzyme, yeast and water. Its formula is: based on 100 parts by mass of flour, 10 parts by mass of brown rice enzyme, and 0.7 parts by mass of yeast (Saccharomyces cerevisiae) activation culture solution , water is 40 parts by mass.

[0030] The making method of above-mentioned brown rice ferment nutrition steamed bread is:

[0031] a. Preparation of brown rice enzyme: according to the number of parts by mass, first add 100 parts of crushed brown rice, add 150 parts of water, 1 part of malt powder, and 5 parts of honey, and insert 3 parts by mass of yeast Saccharomyces cerevisiae after mixing to activate The culture medium was ventilated and cultured at 30°C for 6 hours, and the brown rice ferment was obtained after vacuum cooling and drying at low temperature; the yeast (Saccharomyces cerevisiae) activation culture medium was inoculated into sterilized malt under aseptic conditions. In...

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Abstract

The invention relates to unpolished rice ferment nutritional steamed bread and a making method thereof. The unpolished rice ferment nutritional steamed bread is made of flour, unpolished rice ferment, Saccharomyces cerevisiae activating nutrient solution and water. A prescription comprises the following components based on 100 parts by mass of flour: 10-15 parts of unpolished rice ferment, 0.4-0.7 part of Saccharomyces cerevisiae activating nutrient solution and 40-50 parts of water. The invention creatively discovers the condition that the unpolished rice ferment added in the making process of the steamed bread can improve the quality of the flour, dough and the steamed bread and endows the steamed bread with more abundant nutritional value; and the steamed bread not only has multifunctionality of nutrition and health care but also has the advantages of simple prescription, simple making, low production cost and easy popularization.

Description

1. Technical field: [0001] The invention relates to the technical field of steamed bread food processing, in particular to brown rice enzyme nutritional steamed bread and a preparation method thereof. 2. Background technology: [0002] Steamed buns are known as "Oriental Bread" and are one of the traditional staple foods of the Chinese people. Steamed buns, as the staple food of Chinese people, must also meet the needs of people's living standards. This requires people not only to provide high-quality and cheap steamed buns, but also to improve It is an effective way to improve the daily dietary structure. Since steamed bread is a food fermented by yeast, that is, the yeast grows, reproduces and metabolizes in the dough. This process increases the number of yeasts, making steamed bread rich in yeast protein, essential amino acids, microorganisms, minerals (such as selenium, Chromium, etc.) and other functional ingredients; at the same time, the raw material starch is degrad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/105A23L1/29A23L7/104A23L33/00
Inventor 戴凌燕贾建李志江
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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