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Method for preparing rice steamed bread

A production method and steamed bread technology, which are applied in the field of steamed bread production, can solve problems such as not yet seen steamed bread or related products, and cannot form a gluten network structure, and achieve the effects of preventing high blood pressure, increasing gluten strength, and improving utilization rate.

Inactive Publication Date: 2013-07-10
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the protein in rice is different from the protein in wheat. After absorbing water, it cannot form an elastic and cohesive gluten network structure. Therefore, traditional rice products are mostly rice cakes with high water content, high viscosity and high hardness. Therefore, there are no steamed buns or related products made of rice or rice flour on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Prepare 10kg of cleaned rice and put it in the tray of the rice steamer, add 11kg of water into the rice and stir evenly, put it into the rice steamer and cook until the volume expands to double, and there is no hard part in the middle of the rice grains, then take it out, take out the rice Stir with a mixer to form a rice ball, then mix the rice ball with 250g of gluten powder and 20g of sodium alginate, pour it into the dough mixer and stir, then slowly add 50g of activated active dry yeast while stirring, and continue stirring until No dry noodles, smooth surface, slightly sticky dough; or mix 10kg rice flour, 250g gluten powder and 20g sodium alginate and pour it into the dough mixer, then slowly add 50g of activated active dry yeast while stirring, and stir After uniformity, add 5.5kg of water, and continue to stir until there is no dry surface, the surface is smooth, and the dough is slightly sticky; put the reconciled dough in an environment with a temperature of ...

Embodiment 2

[0034]Prepare 10kg of cleaned rice and put it in the tray of the rice steamer, add 11.8kg of water into the rice and stir evenly, put it into the rice steamer and cook until the volume expands to double, and there is no hard part in the middle of the rice grains, then take it out, take it out Stir the rice with a blender into rice balls, then mix the rice balls with 280g of gluten powder and 24g of sodium alginate, pour them into the dough mixer and stir, then slowly add 50g of activated active dry yeast while stirring, and continue stirring Until there is no dry noodles, the surface is smooth, and the dough is slightly sticky; or pour 10kg of rice flour, 280g of gluten powder and 24g of sodium alginate into the dough mixer and stir, then slowly add 50g of activated active dry yeast while stirring, and stir evenly Finally, add 5.8kg of water, and continue to stir until there is no dry surface, the surface is smooth, and the dough is slightly sticky; put the reconciled dough in ...

Embodiment 3

[0036] Prepare 10kg of cleaned rice and put it in the tray of the rice steamer, add 11.8kg of water into the rice and stir evenly, put it into the rice steamer and cook until the volume expands to double, and there is no hard part in the middle of the rice grains, then take it out, take it out Stir the rice with a blender into rice balls, then mix the rice balls with 250g of gluten powder and 30g of sodium alginate, pour them into the dough mixer and stir, then slowly add 50g of activated active dry yeast while stirring, and continue stirring Until there is no dry noodles, the surface is smooth, and the dough is slightly sticky; or pour 10kg of rice flour, 250g of gluten powder and 30g of sodium alginate into the dough mixer and stir, then slowly add 50g of activated active dry yeast while stirring, and stir evenly Finally, add 5.8kg of water, and continue to stir until there is no dry surface, the surface is smooth, and the dough is slightly sticky; put the reconciled dough in...

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PUM

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Abstract

The invention discloses a method for preparing rice steamed bread. The method comprises the steps of (1) kneading dough, (2) stewing, (3) molding, (4) fermenting; (5) steaming; and (6) cooling in production of the rice steamed bread. By providing the method for producing the rice steamed bread including a process of directly adding a certain amount of gluten powder and sodium alga acid into the gelatinized rice or rice to change the properties that the rice product does not have a gluten network structure, and has high viscosity and hardness, the rice steamed bread prepared by the preparation method has the structure similar to that of the common wheat bread, but has higher nutritive value than that of the common wheat bread.

Description

technical field [0001] The invention relates to the technical field of making steamed buns, and more specifically relates to a method for making steamed buns by using gelatinized rice or directly using rice flour as a raw material. The rice steamed bread made by the production method has a similar structure to the common wheat steamed bread, but has higher nutritional value than the common wheat steamed bread. Background technique [0002] Steamed buns are one of the traditional staple foods of Chinese residents. With the improvement of people's living standards and the acceleration of the pace of life, the production of staple foods has become more and more socialized, and the scale of production enterprises has become larger and larger. According to the survey of relevant units, at present, more than 90% of the steamed buns sold in cities and towns across the country are produced by mechanical processing, among which the enterprises with a daily output of 3-7 tons of steam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L7/104
Inventor 张宏康冯建坤陈晓华
Owner ZHONGKAI UNIV OF AGRI & ENG
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