Method for preparing nutrition enrichment type bread by using ultra-fine defatted rice bran

Abstract

The invention relates to a method for preparing a piece of nutrition enrichment type bread by using ultra-fine defatted rice bran. The method comprises the following steps: firstly, selecting the fresh rice bran; secondly, cleaning and removing sundries; thirdly, processing the cleaned rice bran stably by microwave; fourthly, defatting the rice bran; fifthly, drying the defatted rice bran; sixthly, coarsely crushing the defatted rice bran into defatted rice bran coarse powder with 60 meshes; seventhly, crushing the defatted rice bran coarse powder in an ultrafine way into defatted rice bran with d50 below 1mum, and eighthly, preparing the bread: adding 4g-10g of the ultra-fine defatted rice bran, 0.8g-1.2g of calcium lactate, 0.02g-0.025g of zinc lactate into 100g of bread powder and mixing uniformly, and then preparing the bread according to the common method for preparing bread. The prepared bread is good in quality, does not have peculiar smell, and is soft and elastic. The prepared nutrition enrichment type bread is rich in nutrition and delicious, can effectively supplement dietary fiber, calcium, zinc, vitamin and other nutrient substances needed by a human body, and particularly has a good health-care function to the crowds which are in middle and old age and easy to lose calcium and zinc.

Description

technical field [0001] The invention belongs to the technical field of preparation of food bread, and in particular relates to a preparation method of nutrition-enhanced bread with ultra-fine particle size defatted rice bran. Background technique [0002] my country is the main country that grows rice in the world. The yield of rice is very high, and rice bran is a by-product obtained from the process of rice processing and milling. Although rice bran only accounts for 6% to 8% of the mass of rice, it contains the main nutrients in rice. It is known as the "treasure house of natural nutrition"; it is rich in dietary fiber, and the content of dietary fiber after degreasing can reach 30% to 50%. In addition, it also contains protein, fat, vitamins and other nutrients, which has high nutrition. value, and rice bran can reduce blood lipids, serum total cholesterol and low-density lipoprotein cholesterol, increase high-density lipoprotein cholesterol, and has obvious nutritional an...

AI Technical Summary

Problems solved by technology

[0003] At present, the application of rice bran in food is limited to the amount of addition. Due to the strong toughness of rice bran fiber and rough taste, with the increase of the addition ratio, the volume and specific volume of bread show a relatively obvious decreasing trend, and the sensory properties, especially the taste, become worse. , the baking quality gradually deteriorates, and the finished bread is difficult to be digested and absorbed by the human body due to the rough rice bran fiber

[0004] At present, there is no report on adding ultra-fine defatted rice bran, calcium lactate, and zinc lactate to bread flour