Wheat bran rice cake and preparation method thereof

A technology of cake dough and bran, which is applied in the field of bran cake dough and its preparation, can solve problems such as non-smoothness, spots on the surface, and rough taste, and is suitable for large-scale industrial production, increasing dispersibility and stability, The effect of simple process

Inactive Publication Date: 2016-08-10
BENGBU COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The processing of bran cakes has the following problems: (1) Due to the large particle size of wheat bran, if wheat bran and glutinous rice flour are directly mixed and processed into cakes, it will destroy the gelatinized amylopectin of the cakes. Therefore, the bran cake produced by this method has disadvantages such as poor formability, spots on the surface, rough taste, and non-smoothness; (2) If the wheat bran is micronized first, and then the wheat bran powder is mixed with Mixing other raw materials such as glutinous rice flour will cause uneven mixing of wheat bran powder and other raw materials such as glutinous rice flour during dough kneading, and the surface and inner texture of the processed cake dough will be uneven, which will affect the sensory quality of the cake dough , which has a negative impact on marketing; (3) Due to the addition of wheat bran powder, the processed cakes have problems such as skin cracks and easy collapse of the steamed cake products

Method used

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  • Wheat bran rice cake and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0035] A bran cake dough, made of the following raw materials in parts by weight: 10-15 parts of wheat bran micropowder, 85-90 parts of glutinous rice flour, 10-20 parts of white sugar, 1.6-2.0 parts of emulsification enhancer, 60- 70 parts of water; the particle size of the wheat bran micropowder is ≤50 μm; the emulsification enhancer is compounded with sucrose fatty acid ester, carrageenan and potassium chloride with an HLB value of 10-16, and the sucrose fatty acid ester: Carrageenan: the ratio of parts by weight of potassium chloride is: 2.0-2.4: 1.0-1.2: 1.0-1.2.

[0036] Above-mentioned bran cake group, its preparation method comprises the following steps:

[0037] (1) Place the wheat bran in a hot air dryer, control the temperature of the hot air at 60-70°C, and dry until the moisture content of the wheat bran is 4.2%; the dried wheat bran is ultrafinely pulverized by an ultrafine pulverizer, ultrafine The sieve of the micro pulverizer is 300 mesh sieve, and the wheat ...

Embodiment 2

[0044] Bran dough, its preparation method comprises the following steps:

[0045] (1) Place the wheat bran in a hot air dryer, control the temperature of the hot air at 60-70°C, and dry until the moisture content of the wheat bran is 4.7%; the dried wheat bran is ultrafinely pulverized with an ultrafine pulverizer, A 300-mesh sieve is selected as the sieve of the superfine pulverizer, and after pulverization, wheat bran micropowder is obtained, and its particle size is ≤50 μm;

[0046] (2) Weigh 2.2 kg of sucrose fatty acid ester with an HLB value of 14, 1 kg of carrageenan and 1 kg of potassium chloride on an electronic scale and mix to obtain an emulsification enhancer;

[0047] (3) Weigh 1.5kg of white granulated sugar and 0.18kg of emulsification enhancer on an electronic scale, dry mix for 3-5 minutes, and mix well;

[0048] (4) Add the above mixture to 6.5kg of water while stirring, add 1.2kg of wheat bran micropowder, stir for 3min under the stirring condition of a rot...

Embodiment 3

[0052] Bran dough, its preparation method comprises the following steps:

[0053] (1) Place the wheat bran in a hot air dryer, control the temperature of the hot air at 60-70°C, and dry until the moisture content of the wheat bran is 4.5%; the dried wheat bran is ultrafinely pulverized with an ultrafine pulverizer, A 300-mesh sieve is selected as the sieve of the superfine pulverizer, and after pulverization, wheat bran micropowder is obtained, and its particle size is ≤50 μm;

[0054] (2) Weigh 2.0kg of sucrose fatty acid ester with an HLB value of 16, 1.2kg of carrageenan and 1.2kg of potassium chloride on an electronic scale and mix to obtain an emulsification enhancer;

[0055] (3) Weigh 1.5kg of sugar and 0.2kg of emulsification enhancer on an electronic scale, dry mix for 3-5 minutes, and mix well;

[0056] (4) Add the above mixture to 14kg of water while stirring, add 1.5kg of wheat bran micropowder, stir for 4min under the stirring condition of a rotating speed of 300...

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Abstract

The present invention relates to a wheat bran rice cake and a preparation method thereof. The wheat bran rice cake is characterized by being prepared from the following raw materials in parts by weight: 10-15 parts of wheat bran, 85-90 parts of glutinous rice flour, 10-20 parts of white granulated sugar, 1.6-2.0 parts of an emulsification enhancer and 60-70 parts of water. A low-temperature and hot-air drying technology is used to remove parts of water content in the wheat bran and the dried wheat bran is ground into a size of 50 [mu]m or below using a ultrafine grinder. Sucrose fatty acid ester is used to disperse the wheat bran and prevent the aging of the rice cakes. A compounding of carrageenan and potassium chloride is used to improve the waxiness and toughness, and prevent collapses of the rice cakes. Finally, the rice cakes are prepared by processing the white granulated sugar and the glutinous rice flour in normal processing methods of the rice cakes. The wheat bran rice cakes are fat, fragrant and soft, sweet, loose, glutinous and tough, and rich in dietary fibers. The preparation method is simple and low in costs.

Description

technical field [0001] The invention relates to the field of flour food and processing, in particular to a bran cake and a preparation method thereof. Background technique [0002] Glutinous rice cake is one of the staple foods in the southern provinces of my country, and has a broad consumer market. Its processing method mainly uses glutinous rice flour, sugar, and water as the main ingredients. After kneading, dividing, and steaming, it is directly processed into cake dough, or after kneading, dividing, and used as a skin material for cake dough, wrapped with various fillings in the middle, and steamed, it is directly processed into cake dough with filling. This kind of dim sum is fat, fragrant and soft, sweet, loose and waxy, tough, simple in color, and beautiful in shape, and is deeply loved by consumers. [0003] Bran is a by-product of wheat processing. Most of them are used as feed and brewing auxiliary materials, and their economic value is not high. Bran contains...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L29/256A23L33/22
CPCA23V2002/00A23V2250/5036
Inventor 王家良赵大庆于雷董其云王永斌张华江铃
Owner BENGBU COLLEGE
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