Rice bread product and processing method thereof

Abstract

The invention relates to a rice bread product and a preparation method thereof. The rice bread product is prepared from the following components in parts by weight: 800-900 parts of rice flour, 100-150 parts of whole egg liquid, 100-150 parts of butter, 50-100 parts of crystalline fructose, 35-70 parts of trehalose, 10-80 parts of gluten flour, 5-25 parts of milk powder, 0.1-2 parts of a complex enzyme preparation, 5-15 parts of fresh yeast, 0.1-0.5 part of a compound preservative and 400-600 parts of water; and a raw material adopted by the rice flour is 3 grade or lower grade polished round-grained rice or non-glutinous rice produced by grinding processing. The preparation method of the rice bread product fully utilizes broken rice, fine broken rice flour and other by-products produced in a processing procedure of rice as main materials and does not add wheat flour at all; the prepared rice bread has elastic taste and rich nutrients; and the preparation method fully utilizes the by-products in processing of the rice, greatly improves the economic value of the rice and has good market application prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rice bread product and a processing method thereof. Background technique [0002] my country's grain import volume is increasing year by year, and it is estimated that the annual import volume will exceed 60 million tons. Most of the world's grain exports will be shipped to my country. Rice is one of the staple foods of human beings. According to the analysis of modern nutrition, rice contains protein, fat, vitamin B1, vitamin A, etc.; the protein is mainly rice glutenin, followed by rice gelatin and globulin. The composition ratio of cereals is higher than that of cereal crops such as wheat, barley, millet, corn, digestibility 66.8%-83.1%, is also a kind of higher cereal protein. The rice cortex and germ are rich in nutrients such as protein, fat, vitamins, and minerals. During the rice milling process, as the cortex and germ are milled off, the nutrients contained in...

AI Technical Summary

Problems solved by technology

The above method is complex for rice processing

[0008] Because rice does not contain gluten protein, it cannot form a gluten structure when it is directly used to make bread, which makes the taste too loose. At the same time, rice flour is easy to age and regenerate after being made into bread, which makes these products unable to be sold within the effective shelf life

Although a lot of research has been done on rice bread in the prior art, there are generally two methods for preparing rice bread: one is to make rice into flour, and then further prepare the dough to prepare bread; the other is to gelatinize the rice to make rice milk , and further made into dough; dry flour milling, the existing research has not classified and fully utilized rice raw materials, and the fineness of rice flour has not been specified in detail; wet beating and gelatinization, the process is relatively complicated, and is not suitable for industrial production

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