Low-temperature rice bran nutritional cake and preparation method thereof

A rice bran and nutrition technology, which is applied to the preparation of low-temperature rice bran nutritional cakes and the field of low-temperature rice bran nutritional cakes, can solve the problems of single nutritional value of small cakes, meal replacement products that meet the needs of the human body, etc., and achieve the effect of soft taste

Pending Publication Date: 2020-07-24
湖南米珍宝生物高科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main purpose of the present invention is to provide a low-temperature rice bran nutritional cake, which aims to solve the problem in the prior art that the nutritional value of traditional small cakes is single and cannot be used as a meal replacement product to meet the needs of the human body

Method used

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preparation example Construction

[0024] In order to solve the above problems, the present invention proposes a preparation method of low-temperature rice bran nutrition cake, comprising the following steps:

[0025] S1, mixing the raw materials, mixing the raw materials according to the preset weight parts to make a mixture, wherein the raw materials include: 500-1300 parts by mass of water, 3000-7500 parts by mass of eggs, sugar The mass parts are 2000-5200 parts, the mass parts of edible rice bran are 1200-3100 parts, the mass parts of flour are 1500-4000 parts, the mass parts of preservatives are 10-60 parts, double ethyl The mass number of base maltol is 5 parts-40 parts, the mass number of salt is 15 parts-60 parts, the mass number of citric acid is 5 parts-36 parts, and the mass number of sorbitol is 800 parts- 1800 parts, the mass parts of glycerin are 150-700 parts, and the mass parts of cake oil are 35-90 parts to make a mixture;

[0026] S2, sending, stirring and sending the mixture, and adding sal...

Embodiment 1

[0041] The process of preparing low-temperature rice bran nutrition cake is as follows:

[0042]The raw materials are mixed, and the raw materials are mixed according to the preset weight parts to form a mixture, wherein the mass parts of water are 800 parts, the mass parts of eggs are 4000 parts, the mass parts of white sugar are 3000 parts, and the mass parts of edible rice bran are 1600 parts by mass, 2500 parts by mass of flour, 20 parts by mass of preservative, 15 parts by mass of diethyl maltol, 30 parts by mass of table salt, 30 parts by mass of citric acid 10 parts by mass, 1000 parts by mass of sorbitol, 300 parts by mass of glycerin, 50 parts by mass of cake oil, 20 parts by mass of baking powder and 20 parts by mass of starch The number of parts is 20 parts to make the mixture.

[0043] Wherein, the edible rice bran is sieved through a sieve of more than 100 mesh;

[0044] Wherein, the formula of antiseptic comprises by mass parts: the mass parts are the potassium...

Embodiment 2

[0049] The process of preparing low-temperature rice bran nutrition cake is as follows:

[0050] The raw materials are mixed, and the raw materials are mixed according to the preset weight parts to form a mixture, wherein the mass parts of water are 1000 parts, the mass parts of eggs are 6000 parts, the mass parts of white sugar are 4200 parts, and the mass parts of edible rice bran are 2400 parts by mass, 3000 parts by mass of flour, 45 parts by mass of preservative, 25 parts by mass of diethyl maltol, 50 parts by mass of table salt, 50 parts by mass of citric acid 30 parts by mass, 1400 parts by mass of sorbitol, 500 parts by mass of glycerin, 70 parts by mass of cake oil, 150 parts by mass of baking powder and 150 parts by mass of starch The number of parts is 150 parts to make a mixture.

[0051] Wherein, the edible rice bran is sieved through a sieve of more than 120 mesh;

[0052] Wherein, the preservative formula is: the formula of the preservative comprises by mass p...

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PUM

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Abstract

The invention discloses a preparation method of a low-temperature rice bran nutritional cake. The method comprises the following steps: mixing raw materials: preparing a mixture from water, eggs, white sugar, edible rice bran, flour, a preservative, diethyl maltol, edible salt, citric acid, sorbitol, glycerol and cake oil; performing beating: beating the mixture under stirring, and adding salad oil in the stirring and beating process; and performing baking: putting the beaten mixture into a baking container, and putting the baking container into an oven for baking. The invention further provides the low-temperature rice bran nutritional cake. According to the method, the edible rice bran rich in nutrition is added into the raw materials for making the cake, dietary fibers, vitamins, mineral substances and functional nutritional ingredients in the cake are increased, the complementary effect on daily nutrition intake of human bodies is achieved, the taste is soft, fine, smooth, fragrantand sweet, and the cake is a full-nutrition healthy meal replacement food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a low-temperature rice bran nutrition cake and the low-temperature rice bran nutrition cake prepared by the method. Background technique [0002] Rice is the largest grain variety in my country, with an annual output of about 200 million tons. The rice processing process is to first remove the husk from the rice to become brown rice, and then grind the brown rice to become polished rice. The process of polishing rice is to grind off the seed coat, embryo and part of the aleurone layer of brown rice. The ground material accounts for 8%-10% of the weight of the rice and is called rice bran. The total amount of rice bran produced in my country is about 16-20 million tons every year, which has great development value. According to many literature reports on grain chemistry at home and abroad, it contains 90% of the nutrients needed by the human body, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36
Inventor 吴群彭天浩程丑夫夏延斌
Owner 湖南米珍宝生物高科技有限公司
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