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Premixed powder for delaying aging of brown rice bread, brown rice bread and processing method of brown rice bread

A technology of premixed flour and brown rice flour, which is applied in dough processing, baking, food science, etc., can solve the problems that brown rice food is difficult to be widely consumed and utilized, poor in quality and taste, easy to age and harden, etc., and achieve soluble dietary Increased fiber, increased water retention and water retention capacity, anti-aging effect

Pending Publication Date: 2020-02-28
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the insoluble fiber and other substances contained in brown rice, it is easy to age and harden when it is made into food, and the mouthfeel is poor, especially when the added amount of brown rice flour exceeds 50%, the quality and mouthfeel are worse
Thereby brown rice food is difficult to be widely consumed and utilized

Method used

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  • Premixed powder for delaying aging of brown rice bread, brown rice bread and processing method of brown rice bread
  • Premixed powder for delaying aging of brown rice bread, brown rice bread and processing method of brown rice bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Extrusion and aging treatment of brown rice flour

[0025] The brown rice after pretreatment such as impurity removal is crushed through a 80-mesh sieve, put into an extruder for extrusion and aging, the extrusion conditions are: material moisture 20%, extrusion temperature 100°C, screw speed 200r / min, after cooling Crushed through 80 mesh sieve.

[0026] (2) Mix cooked brown rice flour and raw flour

[0027] Add the extruded and cured brown rice flour to the unextruded brown rice flour at a ratio of 10% to obtain the mixed brown rice flour.

[0028] (3) Preparation of premixed powder

[0029] Mix 80 parts of mixed brown rice flour, 0 parts of wheat flour, 20 parts of gluten powder, and 2 parts of yeast.

[0030] (4) Bread making

[0031] Take 200g of the above-mentioned brown rice bread premix powder, 8g of sugar, 4g of salt, 8g of milk powder, 10g of butter, and 190mL of water. Fully mix brown rice bread premix powder, sucrose, salt, milk powder and warm wate...

Embodiment 2

[0033] (1) Extrusion and aging treatment of brown rice flour

[0034] The brown rice after pretreatment such as impurity removal is crushed through a 80-mesh sieve, put into an extruder for extrusion and puffing, the extrusion conditions are: material moisture 25%, extrusion temperature 130°C, screw speed 250r / min, after cooling Crushed through 80 mesh sieve.

[0035] (2) Mixing of cooked brown rice flour and raw flour and particle fineness control

[0036] The extruded brown rice flour is added into the unextruded brown rice flour at a ratio of 25%, and the mixed brown rice flour is finely pulverized to a fineness of 100-150 mesh.

[0037] (3) Preparation of premixed powder

[0038] Mix 80 parts of mixed brown rice flour, 0 parts of wheat flour, 20 parts of gluten powder, and 2 parts of yeast.

[0039] (4) Bread making

[0040] Take 200g of the above-mentioned brown rice bread premix powder, 8g of sugar, 4g of salt, 8g of milk powder, 10g of butter, and 190mL of water. F...

Embodiment 3

[0042] (1) Extrusion and aging treatment of brown rice flour

[0043] The brown rice after pretreatment such as impurity removal is crushed through a 80-mesh sieve, put into an extruder for extrusion and puffing, the extrusion conditions are: material moisture 25%, extrusion temperature 180°C, screw speed 300r / min, after cooling Crushed through 80 mesh sieve.

[0044] (2) Mixing of cooked brown rice flour and raw flour and particle fineness control

[0045] The extruded brown rice flour is added into the unextruded brown rice flour at a ratio of 50%, and the mixed brown rice flour is finely pulverized to a fineness of 100-150 mesh.

[0046] (3) Preparation of premixed powder

[0047] 50 parts of mixed brown rice flour, 20 parts of wheat flour, 30 parts of gluten powder, 2 parts of yeast, 4 ppm of cellulase, 4 ppm of hemicellulase, and 8 ppm of xylanase were mixed evenly.

[0048] (4) Bread making

[0049]Take 200g of the above-mentioned brown rice bread premix powder, 8g o...

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PUM

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Abstract

The invention discloses premixed powder for delaying aging of brown rice bread, the brown rice bread and a processing method of the brown rice bread. The premixed powder is prepared from, by weight, 50-80 parts of mixed brown rice powder, 0-20 parts of wheat flour, 10-30 parts of vital gluten and 1-2 parts of yeast, wherein the mixed brown rice powder is a mixture of brown rice powder subjected toextrusion curing and brown rice powder not subjected to extrusion curing, and the mass of the brown rice powder subjected to extrusion curing accounts for 10%-75% of that of the mixed brown rice powder. By adoption of the premixed powder, taste and texture quality of the prepared brown rice bread are both improved remarkably, and aging of the brown rice bread is delayed effectively.

Description

technical field [0001] The invention belongs to the technical field of rice deep processing, and in particular relates to a premixed powder for delaying aging of brown rice bread, brown rice bread and a processing method thereof. Background technique [0002] Increasing the intake of whole grains can effectively reduce the risk of chronic diseases such as cardiovascular and cerebrovascular diseases, diabetes and malignant tumors, which is a generally accepted view at home and abroad. At present, the development of whole grain food is the development trend of nutritious and healthy food. Brown rice is a typical whole grain. Brown rice contains soluble and insoluble dietary fiber, B vitamins, vitamin E, phytosterols, oryzanol, octacosanol, squalene, phospholipids, (ceramide) rice bran , minerals, antioxidant components and other functional ingredients. Using brown rice in the form of powder in bread and other foods is an effective way to expand the utilization of brown rice....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/26A21D13/06
CPCA21D2/36A21D2/265A21D13/06
Inventor 吴娜娜谭斌姜平王娜乔聪聪翟小童田晓红刘艳香
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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