Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Gluten-free brown rice cake and production method thereof

A technology without additives and cakes, which is applied in dough preparation, pre-baked dough processing, baked food, etc. It can solve the problems of brown rice cakes with large specific volume, small foaming and instability, etc., and achieve good appearance, convenient eating, The effect of moderate hardness

Active Publication Date: 2020-03-24
JIANGNAN UNIV
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned technical problems, the present invention provides a gluten-free brown rice cake and a preparation method thereof, which solves the problem of small foaming and instability in the production of brown rice cake, achieves no gluten protein added, and makes the brown rice cake specific volume The purpose of large, appropriate hardness and good elasticity

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Gluten-free brown rice cake and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) First, commercially available japonica brown rice grains are cleaned to remove impurities and surface dust, and then pulverized with a high-speed universal grinder, and all the pulverized japonica brown rice flours are passed through a sieve with an aperture of 0.150 mm for subsequent use.

[0029] (2) Weigh 85g brown rice raw material powder, 15g glutinous rice flour, 0.8g TGase, 2g baking powder and 1g salt, mix them evenly and pass through a 0.150mm sieve for later use to obtain mixed powder.

[0030] (3) Weigh 50g egg yolk, add 20g powdered sugar, beat evenly, then add 20g soybean oil and 80g purified water in 3 to 4 times, beat until the egg yolk paste liquid is uniform and thick, and there is no separation of oil and water . Add the sifted mixture and mix gently with a rubber spatula. The egg yolk paste that has been mixed is left to stand and react for 30 minutes at 50°C in the proofer.

[0031] (4) Weigh 150g of egg white, add 40g of powdered sugar in thre...

Embodiment 2

[0036] (1) First, commercially available japonica brown rice grains are cleaned to remove impurities and surface dust, and then pulverized with a high-speed universal grinder, and all the pulverized japonica brown rice flours are passed through a sieve with an aperture of 0.150 mm for subsequent use.

[0037] (2) Weigh 85g brown rice raw material powder, 15g glutinous rice flour, 1.6g TGase, 2g baking powder and 1g salt, mix them evenly and pass through a 0.150mm sieve for later use to obtain mixed powder.

[0038] (3) Weigh 50g egg yolk, add 20g powdered sugar, beat evenly, then add 20g soybean oil and 80g purified water in 3 to 4 times, beat until the egg yolk paste liquid is uniform and thick, and there is no separation of oil and water . Add the sifted mixture and mix gently with a rubber spatula. The egg yolk paste that has been mixed is left to stand and react for 30 minutes at 50°C in the proofer.

[0039] (4) Weigh 150g of egg white, add 40g of powdered sugar in thre...

Embodiment 3

[0044] (1) First, commercially available japonica brown rice grains are cleaned to remove impurities and surface dust, and then pulverized with a high-speed universal grinder, and all the pulverized japonica brown rice flours are passed through a sieve with an aperture of 0.150 mm for subsequent use.

[0045](2) Weigh 85g brown rice raw material powder, 15g glutinous rice flour, 2.4g TGase, 2g baking powder and 1g salt, mix them evenly and pass through a 0.150mm sieve for later use to obtain mixed powder.

[0046] (3) Weigh 50g egg yolk, add 20g powdered sugar, beat evenly, then add 20g soybean oil and 80g purified water in 3 to 4 times, beat until the egg yolk paste liquid is uniform and thick, and there is no separation of oil and water . Add the sifted mixture and mix gently with a rubber spatula. The egg yolk paste that has been mixed is left to stand and react for 30 minutes at 50°C in the proofer.

[0047] (4) Weigh 150g of egg white, add 40g of powdered sugar in three...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a gluten-free brown rice cake and a production method thereof. The brown rice cake is produced by adopting a formula comprising: a yolk paste including 80-90 g of brown rice powder, 10-20 g of glutinous rice flour, 1-3 g of baking powder, 0.5-2 g of table salt, 0.8-2.4 g of glutamine transaminase, 50-65 g of yolk, 15-25 g of sugar, 10-30 g of vegetable oil and 70-90 g of water; and meringue including 150-185 g of egg white and 30-50 g of sugar. The problems of small bubbles and instability in the brown rice cake making process are solved, and the purposes of large specific volume, proper hardness and good elasticity of the brown rice cake are achieved without adding gluten proteins.

Description

technical field [0001] The invention relates to a gluten-free brown rice cake and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Cakes are generally made of wheat flour, which is soft, elastic, easy to digest, and deeply loved by people. At present, there are many types of cakes on the market, but generally they only make some changes in appearance and taste, which can only meet people's requirements for vision and taste. With the improvement of living standards, people gradually change their consumption concepts and begin to pursue nutritious, green and healthy food. [0003] my country is the largest rice producer and consumer country in the world, and more than two-thirds of the population takes rice as a staple food. At present, rice products on the market have undergone processes such as shelling, whitening, and polishing, and the nutrients in the cortex and germ are removed. Studies have shown that th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D13/06A21D8/04
CPCA21D13/047A21D13/06A21D8/042
Inventor 赵建伟王乐周星田耀旗徐学明金征宇谢正军
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com