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Germinated brown rice mochi and preparation method thereof

A technology for germinated brown rice and germinated brown rice flour, which is applied in the directions of food preparation, confectionery, confectionery industry, etc., can solve the problems of little research on the nutritional properties of mochi, affecting the flavor and taste of mochi, and achieve the effect of improving nutritional properties.

Inactive Publication Date: 2014-12-10
MINNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some studies have proposed adding some auxiliary materials to the skin or filling of mochi, but the addition of auxiliary materials will affect the flavor and taste of mochi to varying degrees, and there are few studies on the improvement of the nutritional characteristics of mochi by using auxiliary materials

Method used

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  • Germinated brown rice mochi and preparation method thereof
  • Germinated brown rice mochi and preparation method thereof

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preparation example Construction

[0033] The present invention also provides a preparation method of germinated brown rice mochi, specifically implemented according to the following steps:

[0034] Step 1. Weigh the following components in parts by mass: 70-80 parts of glutinous rice flour, 20-30 parts of germinated brown rice flour, 90-100 parts of water, 180-190 parts of malt syrup, 5-15 parts of edible vegetable oil parts; wherein, germinated brown rice flour is prepared by crushing through a 160-200 mesh sieve;

[0035] Step 2, mix the germinated brown rice flour and glutinous rice flour weighed in step 1, add water and stir into a uniform rice flour ball; cook at 100°C-105°C for 20min-30min;

[0036] Step 3, take out the rice noodle ball after steaming, stir rapidly with a mixer with a rotating speed of 500rpm-515rpm, add boiled maltose syrup in stages, stir evenly, then add edible vegetable oil and mix well to obtain germinated brown rice mochi skin material;

[0037] Step 4. Cool the germinated brown r...

Embodiment 1

[0039] A method for preparing germinated brown rice mochi, comprising the following steps, weighing the following components according to parts by mass: 72 parts of glutinous rice flour, 28 parts of germinated brown rice flour, 94 parts of water, 186 parts of malt syrup, and 10 parts of edible vegetable oil; wherein, germinated Brown rice flour is prepared by crushing through a 180-mesh sieve; mix the weighed germinated brown rice flour and glutinous rice flour, add water and stir into a uniform rice flour ball; cook at 102°C for 25 minutes; take out the rice flour ball after steaming, and use a speed of The 509rpm mixer stirs quickly, adds the boiled maltose syrup in stages, and then adds edible vegetable oil and mixes well to obtain the germinated brown rice mochi skin material; the germinated brown rice mochi skin material is cooled to room temperature and divided. Among them, the quality of germinated brown rice mochi skin and filling is 4:1, wherein the filling is conventi...

Embodiment 2

[0054] A method for preparing germinated brown rice mochi, specifically implemented according to the following steps: weighing the following components according to parts by mass: 70 parts of glutinous rice flour, 30 parts of germinated brown rice flour, 90 parts of water, 190 parts of malt syrup, and 5 parts of edible vegetable oil; , germinated brown rice flour is prepared by crushing through a 160-mesh sieve; mix the weighed germinated brown rice flour and glutinous rice flour, add water and stir into a uniform rice noodle; cook at 100°C for 20 minutes; take out the rice noodle after steaming, and use The rotating speed of the mixer is 500rpm and the mixer is stirred quickly, and the boiled maltose syrup is added in stages, and after stirring evenly, the edible vegetable oil is added and mixed well to obtain the germinated brown rice mochi skin material; the germinated brown rice mochi skin material is cooled to room temperature and then divided. Among them, the quality of g...

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Abstract

The invention discloses germinated brown rice mochi, comprising wrappers and stuffing. The wrappers of the germinated brown rice mochi comprise the following components in parts by weight: 70-80 parts of glutinous rice flour, 20-30 parts of germinated brown rice flour, 90-100 parts of water, 180-190 parts of malt syrup and 5-15 parts of edible vegetable oil; the filling is conventional mocha filling. The invention further discloses a preparation method of the mochi. The germinated brown rice mochi is a cold-processed instant pastry prepared by replacing partial glutinous rice flour with the germinated brown rice flour based on a traditional production process of the mochi. By being prepared from the germinated brown rice flour, the mochi is rich in gamma-aminobutyric acid and dietary fibers, and the nutritive property of traditional mochi is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to germinated brown rice mochi, and also relates to a preparation method of germinated brown rice mochi. Background technique [0002] Germinated brown rice is a product composed of young sprouts and endosperm with bran layer obtained by germinating brown rice to a certain bud length. Germinated brown rice is rich in GABA, glutathione, γ-oryzanol, phenols, hexa-inositol phosphate, monounsaturated fatty acids and other functional substances, which have anti-oxidation, lowering blood fat, lowering blood sugar, reducing the risk of cardiovascular disease, and inhibiting Cancer cells grow, improve brain cell vitality, prevent Alzheimer's disease, assist in the treatment of anxiety and other effects. Taking germinated brown rice as the staple food for a long time can also improve skin color and elasticity, and increase the moisture content of the stratum corneum of t...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/185A23L7/20
CPCA23G3/48A23G3/545
Inventor 郑艺梅孙左东赵小龙谢浩亮
Owner MINNAN NORMAL UNIV
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