Production method of germinated brown rice puffed cake

A technology of germinated brown rice and its production method, which is applied in the field of food processing, can solve the problems of poor eating quality of germinated brown rice, achieve the effects of enriching varieties, reducing moisture content, and promoting long-term memory

Inactive Publication Date: 2015-02-18
NANJING UNIV OF FINANCE & ECONOMICS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method not only solves the problem of poor edible quality of germinated brown ric

Method used

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  • Production method of germinated brown rice puffed cake
  • Production method of germinated brown rice puffed cake
  • Production method of germinated brown rice puffed cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Impurity removal and color sorting: use a grain grading sieve to remove impurities and color sort the raw material germinated brown rice, and screen out high-quality germinated brown rice with uniform particle size and normal color;

[0031] (2) Moisture adjustment: add water to high-quality germinated brown rice and high-quality glutinous rice spray, so that its moisture content is controlled at 14%;

[0032] (3) Ingredients: by weight, take 70g of conditioned high-quality germinated brown rice, 20g of glutinous rice, 2g of vegetable oil, 4g of white granulated sugar powder, and 4g of maltodextrin and place them in a mixing tank and mix them evenly;

[0033] (4) Tempering: put the uniformly mixed material in a sealed bag for conditioning overnight, and then it will become a puffed material;

[0034] (5) Puffing: put the conditioned puffed material in a SW-990 type puffing machine for puffing treatment, control the temperature of the puffing machine to 250°C, adjust...

Embodiment 2

[0039] (1) Impurity removal and color sorting: use a grain grading sieve to remove impurities and color sort the raw material germinated brown rice, and screen out high-quality germinated brown rice with uniform particle size and normal color;

[0040] (2) Moisture adjustment: add water to high-quality germinated brown rice and high-quality glutinous rice spray, so that its moisture content is controlled at 16%;

[0041] (3) Ingredients: by weight, take 50g of conditioned and tempered high-quality germinated brown rice, 40g of glutinous rice, 3g of vegetable oil, 4g of white granulated sugar powder, and 3g of maltodextrin and place them in a mixing tank and mix them evenly;

[0042] (4) Tempering: put the uniformly mixed material in a sealed bag for conditioning overnight, and then it will become a puffed material;

[0043] (5) Expansion: place the conditioned puffed material in a SW-990 type puffing machine for puffing treatment, control the temperature of the puffing machine...

Embodiment 3

[0048] (1) Impurity removal and color sorting: use a grain grading sieve to remove impurities and color sort the raw material germinated brown rice, and screen out high-quality germinated brown rice with uniform particle size and normal color;

[0049] (2) Moisture adjustment: add water to high-quality germinated brown rice and high-quality glutinous rice spray, so that its moisture content is controlled at 18%;

[0050] (3) Ingredients: by weight, take 30g of conditioned and tempered high-quality germinated brown rice, 60g of glutinous rice, 3g of vegetable oil, 5g of white granulated sugar, and 2g of maltodextrin and place them in a mixing tank and mix them evenly;

[0051] (4) Tempering: put the uniformly mixed material in a sealed bag for conditioning overnight, and then it will become a puffed material;

[0052] (5) Puffing: put the conditioned puffed material in a SW-990 type puffing machine for puffing treatment, control the temperature of the puffing machine to 230°C, ...

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Abstract

The invention discloses a production method of a germinated brown rice puffed cake, and belongs to the technical field of food processing. The germinated brown rice puffed cake is prepared from the following raw materials in percentage by weight: 30-70% of germinated brown rice, 20-60% of glutinous rice, 1-5% of plant oil, 2-6% of white granulated sugar and 1-5% of maltodextrin. The production method comprises the following steps: after regulating water content, uniformly mixing the germinated brown rice, glutinous rice, plant oil, white granulated sugar and maltodextrin in a certain proportion, tempering the mixture in a seal bag for a night, then carrying out puffing technical treatment on the mixture through a puffing machine, wherein puffing temperature is 235-255 DEG C and the charging rate is 8-20g; and cooling and packaging to obtain the germinated brown rice puffed cake. The production method disclosed by the invention is simple in process, low in cost and suitable for scaled production, and is capable of solving industrial problems of an existing germinated brown rice product which is poor in taste, low in processed product quantity, low in technical content and the like. The germinated brown rice puffed cake produced by the method, as leisure functional food, tastes crisp, and is easy to digest and absorb, complete in nutrition, convenient to eat and long in shelf life.

Description

1. Technical field [0001] The invention relates to a production method of germinated brown rice puffed cake, which belongs to the technical field of food processing. 2. Background technology [0002] Germinated brown rice is a product composed of young sprouts and endosperm with bran layer obtained by cultivating brown rice at a certain temperature and humidity, and drying the brown rice when it germinates to a certain extent. The essence of germinated brown rice is that under certain physiological activation process conditions, a large number of enzymes contained in it, such as amylase, protease, phytase, etc., are activated and released, and the enzymolysis process is transformed from a bound state to a free state. It is precisely because of this physiological activation process that the crude fiber shell of germinated brown rice is softened by enzymolysis, part of the protein is decomposed into amino acids, and the starch is converted into sugars, which improves the senso...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/185A23L7/178
Inventor 方勇王红盼胡秋辉陈悦徐卫东吴建苏韩永斌邱伟芬鞠兴荣
Owner NANJING UNIV OF FINANCE & ECONOMICS
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