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A special flour for rice bread and its manufacturing method and application

A technology for special flour and rice bread, which is applied in the special flour and manufacturing fields of rice bread to achieve the effect of improving flavor and quality and improving fermentation performance

Active Publication Date: 2017-12-01
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The key step of the present invention is to add the production process of fermented rice flour in the technical process of rice bread special flour, and the fermentation performance of existing rice bread special flour is significantly improved due to the use of multi-bacteria mixed and coordinated fermentation

Method used

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  • A special flour for rice bread and its manufacturing method and application
  • A special flour for rice bread and its manufacturing method and application
  • A special flour for rice bread and its manufacturing method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] Embodiment 1: Isolation, identification and mycological characteristics of Rhizopus oryzae (Rhizopus oryzae) zsm-003

[0072] Isolation and Identification of Rhizopus oryzae zsm-003

[0073] The applicant isolated a strain of Rhizopus oryzae (Rhizopus oryzae) strain from the distiller's koji of folk traditional sweet rice wine in Xiaogan area, Hubei Province, and named it Rhizopus oryzae zsm-003.

[0074] Specific steps are as follows:

[0075] (1) Separation method (dilution plate method)

[0076] Under aseptic conditions, take 10.0g of folk traditional sweet rice wine koji from Xiaogan City, Hubei Province, add it to a triangular bottle of 90ml sterile water (a certain number of small glass beads are placed in the bottle in advance), vibrate and shake for 30min, and then Carry out gradient dilution, choose the diluent whose dilution is 10-3, 10-4, 10-5. Under sterile conditions, take 1ml of the diluted sample solution, transfer it to a petri dish, then pour it into...

Embodiment 2

[0093] The manufacture of embodiment 2 rice bread flour

[0094] A special powder for rice bread, the proportioning by weight is as follows:

[0095]

[0096] Accessories:

[0097]

[0098] in:

[0099] (1) Production of rice flour

[0100] Wash rice (indica rice, indica rice provided by Hunan Jinjian Rice Industry Co., Ltd. or produced by other companies) with tap water, soak in tap water for 12 hours according to the ratio of rice to water to liquid of 1:5, refine the pulp, pass through a 250-mesh sieve, and take the filter residue , place the filter residue at 45° C. to dry for 12 hours, its water content is 13.5%, pulverize, pass through a 100-mesh sieve to obtain rice flour, and set aside;

[0101] (2) Production of fermented rice flour

[0102] 1) After the rice is washed, soak it in tap water for 8 hours according to the ratio of rice water to solid to liquid 1:3, and refine the rice to obtain rice milk, that is, material 1;

[0103] 2) Add fermented old jelly ...

Embodiment 3

[0116] Embodiment 3: the application example of the rice bread special powder that different fermented bacterial agents make

[0117] Refer to Example 1 for the preparation methods of rice flour, fermented rice flour and special flour for rice bread in this example.

[0118] Design seven kinds of rice bread special powders with the following fermenting agent combination, utilize this special powder to make rice bread by adding water and kneading dough and fermenting and baking again, evaluate the effect of the present invention, concrete steps are as follows:

[0119] (1) Experimental design:

[0120] The basic formula of special flour with different starter combinations is: 100 parts of rice flour, 20 parts of fermented rice flour, 10 parts of gluten powder, 3 parts of egg powder, 2 parts of milk powder, 28 parts of white sugar powder, 1 part of table salt, molecular distillation 0.3 parts of monoglyceride, 3 parts of hydroxypropyl distarch phosphate. Seven kinds of ferment...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to special flour for rice bread and a making method and application of the special flour. The special flour for the rice bread is produced through rice flour, fermentative rice flour, wheat gluten, fermentation inoculants and auxiliary materials through a specific technology. According to the special flour, the fermentative rice flour is dry flour which is formed after rice is fermented and is rich in active microbes and metabolites of the active microbes; the fermentation inoculants include Custer brettanomyces, lactobacillus plantarum, rhizopus oryzae or active dry yeast selected autonomously; the auxiliary materials include egg powder, milk powder, powdered sugar, salt, hydroxy propyl distarch phosphate, molecular distilled monoglyceride and the like. The invention further discloses a making technology of the special flour for the rice bread. The rice bread made of the special flour for the rice bread is soft in taste, good in elasticity and strong in rice fragrance, and the production process is simple.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a special flour for rice bread, its manufacturing method and application. Background technique [0002] With the improvement of living standards and the acceleration of the pace of life, bread is loved by people as a kind of convenience food. Traditional bread uses wheat flour as the main raw material, and its unique gluten protein can form a three-dimensional network structure required for dough fermentation and air retention. However, Chinese people take rice as their staple food, and the consumer market for rice and its products is the largest and most stable food consumer market in my country, and it is also a staple food that has been loved by the people over the years. There are many kinds of rice products in China, which are favored by consumers for their unique rice flavor. The rice bread made of rice not only has a unique rice fragrance, but also is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A21D2/34A21D8/04
CPCA21D2/265A21D2/32A21D2/34A21D2/368A21D8/045A21D10/005A21D13/04
Inventor 赵思明赵阿丹熊善柏牛猛刘友明荣建华黄汉英
Owner HUAZHONG AGRI UNIV
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