Black rice multi-cereal bread and making method thereof

Abstract

The invention discloses black multi-cereal bread and a making method thereof. The method comprises the following steps that: step 1, wheat flour, skimmed milk powder, bread yeast, cane sugar, a doughimprover, black rice fermented pulp and egg liquid are uniformly mixed, vegetable oil or butter and emulsified oil are added to obtained dough, so that the surface of the dough can be smooth and glossy, and edible salt is added to the dough, so that the dough can form a semitransparent film when being stretched; step 2, primary fermentation is performed for 40-60 minutes at the temperature of 28-30 DEG C and the humidity of 70%-75%, intermediate fermentation is performed for 10-20 min at the temperature of 28-30 DEG C and the humidity of 70%-75%, so that a bread blank is obtained; 3, the breadblank is fermented for 45-60 min at the temperature of 38-40 DEG C and the humidity of 85%-90%, then the fermented black rice multi-cereal bread blank is baked, and the black rice multi-cereal breadis obtained. The nutritional value and biological activity of black rice are improved.

Description

technical field [0001] The invention belongs to the technical field of black rice deep processing, and in particular relates to a black rice miscellaneous grain bread and a preparation method thereof. Background technique [0002] Black rice is a kind of grain with both medicine and food. The outer skin of black rice is black, rich in nutritional value, known as "black pearl" and "king of rice in the world". The protein content in black rice is about 13%, which is 46%-66% higher than that of ordinary rice; the content of essential amino acids is 25% higher than that of ordinary rice; the content of trace elements such as calcium, iron, zinc, molybdenum, and manganese is higher than that of ordinary rice. 0.5 to 3 times higher; Vitamin B 1 , B 2 The content is 1.5 to 6.8 times that of ordinary white rice. The nutrients of black rice are not only rich in content, but also the ratio of each nutrient is very reasonable, which is better than that of ordinary rice; at the same...

AI Technical Summary

Problems solved by technology

[0003] Black rice is rich in nutrients, and many of the active ingredients are concentrated in the outer skin. Therefore, traditional processing generally retains the outer skin of black rice, which leads to hard texture of black rice grains and rough taste when eaten, which is difficult for consumers to accept.

Normal steaming and cooking of black rice is not easy to gelatinize, resulting in low digestion and absorption efficiency, and difficulty in exerting nutritional and health functions

At present, black rice planting and black rice primary processing products have initially realized industrialization, but the overall technical level of black rice processing is not high, and the variety is single. Beverages and other deep-processed products are mainly in the promotion stage, with poor quality, small production scale, and small market share, which to a certain extent limits the edible range and consumption level of black rice