Rice wine lees biscuit and preparation method thereof

A technology for rice distiller's grains and biscuits, which is applied to the field of rice distiller's grains and biscuits and its preparation, can solve the problems of polluting the environment and wasting resources, and achieves the effects of eliminating resource waste, preventing high fat and being suitable for large-scale production.

Inactive Publication Date: 2012-12-12
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional rice distiller's grains are mainly used for feed, or thro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Pasteurize the filtered rice distiller's grains with a water content of ≤5% at 60°C for 15 minutes, stop the fermentation of the rice distiller's grains, and cool down to room temperature in a sterilization box; mix 50g of shortening and 100g of water, stir well, and then , and then put 150g of wheat flour and 700g of rice distiller's grains pasteurized and cooled to room temperature into the mixture of shortening and water, stir and mix evenly to obtain a mixture, and then put the mixture in a biscuit-shaped grinding tool and roll Print and shape, place in an oven, bake at 135°C for 10 minutes, and air-cool to room temperature to obtain rice distiller's grain biscuits.

Embodiment 2

[0021] Pasteurize the filtered rice distiller's grains with a water content of ≤5% at 70°C for 17 minutes, stop the fermentation of the rice distiller's grains, and cool down to room temperature in a sterilization box; mix 100g of shortening and 200g of water, stir well, and then , then put 400g of wheat flour and 300g of rice distiller's grains pasteurized and cooled to room temperature into the mixture of shortening and water, stir and mix evenly; to obtain the mixture, put the mixture in a biscuit-shaped grinding tool and roll Print and shape, place in an oven, bake at 150°C for 15 minutes, and air-cool to room temperature to obtain rice distiller's grain biscuits.

Embodiment 3

[0023] Pasteurize the filtered rice distiller's grains with a water content of ≤5% at 80°C for 20 minutes to stop the fermentation of the rice distiller's grains, cool to room temperature in a sterilization box, then mix 75g of shortening and 150g of water, and stir evenly. Then, put 275g of wheat flour and 500g of rice distiller's grains that have been pasteurized and cooled to room temperature into the mixture of shortening and water, stir and mix evenly; to obtain the mixture, put the mixture in a biscuit-shaped abrasive Roll forming, placed in an oven, baked at 175°C for 20 minutes, and air-cooled to room temperature to obtain rice distiller's grain biscuits.

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PUM

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Abstract

A rice wine lees biscuit consists of the following ingredients: rice wine lees, water, shortening and wheat flour. The preparation method includes the following steps: after the filtered rice wine lees, the water content of which is less than or equal to 5 percent, is pasteurized, the rice wine lees, the shortening, the water and the wheat flour are uniformly mixed, shaped and baked in an oven, so that the rice wine lees biscuit is produced. Since the invention adopts the rice wine lees as main material to produce the biscuit, the good interior and exterior morphological characteristics of the biscuit are kept, the biscuit is given the unique rice wine flavor, accords with the pursuit of young people for health and green, and is low in sugar content and rich in amino acid, vitamins and other nutrient substances, and therefore the high fat content and high sugar content of the food are prevented. The rice wine lees is utilized to the max, resource waste is prevented, and the invention provides an approach to comprehensively utilize the rice wine lees as the byproduct of rice wine, and prepares the snack food with unique flavor. The invention is applicable to mass production.

Description

technical field [0001] The invention discloses a distiller's grain biscuit and a preparation method thereof, belonging to the technical field of food processing. technical background [0002] Rice distiller's grains are by-products produced during the production of rice wine. Rice distiller's grains are rich in nutrients, among which the main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose, and isomaltose; the main organic acids are lactic acid, acetic acid, citric acid, etc.; it also contains more than 10 kinds of amino acids Among them, the eight essential amino acids account for 35.45% of the total amino acids, among which aspartic acid (Asp), glutamic acid (Glu), proline (Pro) and leucine (Leu) are relatively high in content. In addition, it also contains vitamin B family, vitamin E and other minerals, which have high utilization value. Traditional rice distiller's grains are mainly used for feed, or thrown away directly, which wastes resource...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 熊兴耀蔡柳苏小军
Owner HUNAN AGRICULTURAL UNIV
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