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Brown rice cookie with enriched dietary fiber

A technology of high dietary fiber and brown rice, applied in the field of rice cakes, can solve the problems of loss of nutrients and achieve the effect of improving taste, retaining active ingredients and delicious taste

Inactive Publication Date: 2017-08-29
ANHUI LUOLUO RICE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, domestic rice cakes are mostly made of rice noodles as the main raw material. It adopts finishing technology, and after crushing, sieving and other processes, the epidermis is removed, so that the dietary fiber, various trace elements, multivitamins, and oligomers in the epidermis of the raw material Sugar and other nutrients concentrated in the epidermis are seriously lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of brown rice cake with high dietary fiber proposed by the present invention, its raw material comprises by weight: 60 parts of germinated brown rice flour, 45 parts of black rice flour, 15 parts of egg liquid, 30 parts of boiled corn kernels, cyclodextrin-egg yolk lecithin 10 parts of compound, 9 parts of maltose, 5 parts of honey, 1 part of ammonium bicarbonate, 1 part of sodium bicarbonate, 0.05 parts of biscuit special enzyme, 18 parts of vegetable oil, 30 parts of Chinese herbal medicine.

Embodiment 2

[0017] A brown rice cake with high dietary fiber proposed by the present invention, its raw materials include by weight: 80 parts of germinated brown rice flour, 35 parts of black rice flour, 25 parts of egg liquid, 20 parts of cooked corn kernels, cyclodextrin-egg yolk lecithin 14 parts of compound, 3 parts of maltose, 10 parts of honey, 0.5 parts of ammonium bicarbonate, 2 parts of sodium bicarbonate, 0.02 parts of special enzyme for biscuit, 22 parts of vegetable oil, 20 parts of rapeseed oil.

[0018] The cyclodextrin-egg yolk lecithin complex is prepared by the following process: mix hydroxypropyl-β-cyclodextrin and water evenly, add egg yolk lecithin for homogeneous treatment, add soybean peptide, glucose, vitamin C, and water and mix evenly to obtain Prefabricated material: Mix soybean lecithin and absolute ethanol evenly, add dropwise to the prefabricated material under stirring, heat up and stir, cool to room temperature, let stand, suction filter, ultrasonically treat...

Embodiment 3

[0020] A kind of brown rice cake with high dietary fiber proposed by the present invention, its raw material comprises by weight: 65 parts of germinated brown rice flour, 42 parts of black rice flour, 18 parts of egg liquid, 28 parts of boiled corn kernels, cyclodextrin-egg yolk lecithin 11 parts of compound, 7 parts of maltose, 6 parts of honey, 0.8 parts of ammonium bicarbonate, 1.2 parts of sodium bicarbonate, 0.04 parts of special enzyme for biscuits, 19 parts of palm oil, and 28 parts of Chinese herbal medicine.

[0021] The cyclodextrin-egg yolk lecithin complex is prepared by the following process: mix 14 parts of hydroxypropyl-β-cyclodextrin and 50 parts of water in parts by weight, add 30 parts of egg yolk lecithin for homogenization, and add 11 parts of soybean Peptide, 6 parts of glucose, 8 parts of vitamin C, and 60 parts of water were mixed evenly to obtain a prefabricated material; 20 parts of soybean lecithin and 50 parts of absolute ethanol were evenly mixed, an...

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PUM

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Abstract

The invention discloses a brown rice cookie with enriched dietary fiber. The cookie is prepared from, by weight, 60-80 parts of germinated brown rice flour, 35-45 parts of black rice flour, 15-25 parts of egg solution, 20-30 parts of thoroughly cooked corn particles, 10-14 parts of cyclodextrin-egg yolk lecithin compound, 3-9 parts of maltose, 5-10 parts of honey, 0.5-1 part of ammonium bicarbonate, 1-2 parts of sodium bicarbonate, 0.02-0.05 part of enzyme special for biscuits, 18-22 parts of vegetable oil, and 20-30 parts of Chinese herbal medicine. The brown rice cookie with enriched dietary fiber is capable of maintaining the particle structure of the corn particles inside the interior of the cookie to keep a natural flavor and taste of corn to the greatest extent, and has the advantages of not only providing crisp cookie surface and a fragrant and sweet taste, but providing soft appetizing tasty cookie filling, remaining a natural flavor of sticky rice and offering a unique fragrance of tea and corn.

Description

technical field [0001] The invention relates to the technical field of rice cakes, in particular to brown rice cakes with high dietary fiber. Background technique [0002] At present, domestic rice cakes are mostly made of rice noodles as the main raw material. It adopts finishing technology, and after crushing, sieving and other processes, the epidermis is removed, so that the dietary fiber, various trace elements, multivitamins, and oligomers in the epidermis of the raw material Sugar and other nutrients concentrated in the epidermis are seriously lost. Relevant data show that a large number of characteristic active functional ingredients have been lost when the rice noodles with the skin removed. Contents of the invention [0003] Based on the technical problems in the background technology, the present invention proposes a brown rice cake with high dietary fiber, which maintains the grain structure of corn grains inside, and maintains the natural taste and flavor of c...

Claims

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Application Information

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IPC IPC(8): A21D13/047A21D13/062A21D2/38A21D2/32A21D2/36A21D2/34A21D2/18
CPCA21D13/047A21D2/181A21D2/32A21D2/34A21D2/36A21D2/38A21D13/062
Inventor 汪登松张立国杨杰吴太兵赵家平
Owner ANHUI LUOLUO RICE IND
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