Preparing method for coarse rice powder special for baking

A technology of brown rice flour and brown rice, which is applied in the field of preparation of brown rice flour for baking, can solve the problems of inability to change the high-temperature processing temperature adaptability of brown rice flour, loss of natural green color and rice flavor of brown rice flour, microwave technology can only partially ripen, etc. Achieve the effects of improving sensory performance and flavor, promoting human health and maintaining stability

Pending Publication Date: 2019-04-16
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention takes the leftovers of polished white rice after brown rice is finely ground, and grinds it into powder to become a powdery raw material, which has a poor taste and is not suitable for direct consumption. It needs to be ground and then mixed with some brown rice to improve the taste; It can make the powder easy to absorb, but it cannot change the high-temperature processing temperature adaptability of brown rice flour; and microwave technology can only be partially matured, and cannot crack some nutrients such as protein and cellulose
In addition, emulsifiers and food flavors are added to lose the natural green color and rice flavor of brown rice flour

Method used

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  • Preparing method for coarse rice powder special for baking

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) After selecting the full-grained rice harvested that year, after dehulling, pick out the unpolished and mold-free brown rice grains, which are sterilized and cleaned by ozone and sent to the germination machine equipped with nozzles. Under humidified conditions (humidity is 80%) Pass the food grade cellulase solution (acetic acid buffer solution, pH 5.0) equivalent to 0.7 times the weight of the brown rice particles after ozone sterilization and cleaning with a concentration of 0.01 mg / ml, and carry out micro-germination for 12 hours at a germination temperature of 37°C. The time bud length is 0.4mm;

[0039] (2) Treat the resulting brown rice with superheated steam at a temperature of 150°C for 2 minutes, cool to 42°C for 10 minutes, and then add a food-grade transglutaminase solution (acetic acid buffer) equivalent to twice the weight of the brown rice after the superheated steam treatment. Solution, pH 6.0) The concentration is 0.002mg / ml, after soaking for 20 minut...

Embodiment 2

[0043] (1) After selecting the full-grained rice harvested that year, after dehulling, pick out the unpolished and mold-free brown rice grains, which are sterilized and cleaned by ozone and sent to the germination machine equipped with nozzles. Under humidified conditions (humidity is 70%) Pass the food grade cellulase solution (acetic acid buffer solution, pH 5.0) 0.8 times the weight of the brown rice grains after ozone sterilization and cleaning with a concentration of 0.01 mg / ml, and carry out micro-germination for 10 hours at a germination temperature of 37°C. The time bud length is 0.4mm;

[0044] (2) Treat the resulting brown rice with superheated steam at a temperature of 120°C for 3 minutes, cool to 43°C for 10 minutes, and then add a food-grade transglutaminase solution (acetic acid buffer) equivalent to twice the weight of the brown rice after the superheated steam treatment. Solution, pH 6.0) The concentration is 0.002mg / ml, after soaking for 25 minutes, drain the wat...

Embodiment 3

[0048] (1) After selecting the full-grained rice harvested that year, after dehulling, pick out the unpolished and mold-free brown rice grains, which are sterilized and cleaned by ozone and sent to the germination machine equipped with nozzles. Under humidified conditions (humidity is 70%) Pass the food grade cellulase solution (acetic acid buffer solution, pH 5.0) equivalent to 0.9 times the weight of the brown rice grains after ozone sterilization and cleaning with a concentration of 0.01 mg / ml, and perform micro-germination for 8 hours at a germination temperature of 37°C. At this time, the sprout length is 0.3mm; (2) Treat the resulting brown rice with superheated steam at a temperature of 130°C for 3 minutes, cool to 44°C for 10 minutes, and then add food grade equivalent to twice the weight of the brown rice after the superheated steam treatment The concentration of the transglutaminase solution (acetic acid buffer solution, pH 6.0) is 0.002mg / ml after soaking for 18 minut...

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PUM

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Abstract

The invention discloses a preparing method for coarse rice powder special for baking. The preparing method includes the following steps that (1) seasonablecoarse rice is selected, sterilized and cleaned, then is introduced into a cellulose solution under the humidification condition, and is subjected to micro germination treatment; (2) the obtained coarse rice is subjected to superheated steam treatment, and is cooled to the temperature of 40 DEG C to 45 DEG C after superheated steam treatment is completed, heat preservation is carried out, then the obtained coarse rice is added into a glutamine transaminase solution and soaked, and moisture is drained off; (3) the coarse rice after being drained off is subjected to microwave dryingtreatment; (4) the coarse rice after being subjected to microwave dryingtreatment is subjected to superfine grinding, and the coarse rice powder special for baking is obtained. According to the preparing method, the processing performance of the coarse ricepowder can be remarkably improved, the nutritive value of the coarse rice powder is improved, the problem that the taste of the coarse rice powder is coarse is solved, the baking processing adaptability of the coarse rice powder is improved, thedigestibility of the coarse rice powder is improved, the plasticity and the extensibility of the coarse rice powder are improved, the storage stability ofraw-material coarse rice powder is kept, and the coarse rice powder is suitable for production of bakery products such as biscuits, walnut cakes, cookies and cakes.

Description

Technical field [0001] The invention relates to the technical field of grain processing, in particular to a preparation method of brown rice flour special for baking. Background technique [0002] Brown rice is the caryopsis obtained by removing the husk of rice, which is composed of endosperm (about 90% of the total weight), embryo (2-3%) and bran layer (6-7%). It is further crushed to remove the germ and bran layer, and the endosperm part is the polished rice (white rice). Compared with polished rice, brown rice retains the germ and bran layer and is rich in nutrients, such as dietary fiber, minerals, vitamins, γ-aminobutyric acid, γ-oryzanol and other functional ingredients, which can improve human immunity , Promote blood circulation and prevent diseases. Therefore, brown rice is regarded as a green healthy food. However, because the rice bran layer of brown rice is rich in crude fiber, bran wax and has a dense texture, it hinders the rapid penetration of water, resulting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/10A23L5/30A21D13/06A21D2/38
CPCA21D2/38A21D13/06A23L5/13A23L5/34A23L7/198
Inventor 吴跃宁亚丽
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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