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Preparation method of whole brown rice aged fermented steamed buns

A technology of brown rice and steamed buns, which is applied in the direction of food ingredients as taste improvers, food ingredients, food science, etc., to achieve the effect of prolonging the storage period, fine powder quality, and easy processing

Pending Publication Date: 2021-03-26
湖南大业和美食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] For this reason, the present invention provides a kind of preparation method of old fermented steamed bread of whole brown rice, to solve the above-mentioned problems existing in existing brown rice old fermented steamed bread

Method used

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  • Preparation method of whole brown rice aged fermented steamed buns
  • Preparation method of whole brown rice aged fermented steamed buns

Examples

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Effect test

Embodiment 1

[0046] A kind of preparation method of whole brown rice aged fermented steamed bread comprises the steps:

[0047] S1, brown rice is made whole brown rice powder;

[0048] S11. Preliminary screening and cleaning of brown rice: the japonica rice and glutinous rice newly harvested in the year are firstly husked and separated from paddy, and then color sorted to remove insect grains, diseased grains, immature grains, and heterochromatic grains, and finally obtain high-quality grains Brown rice; then rinse the brown rice with clean water 2-3 times to remove surface ash;

[0049] S12, soaking of brown rice: the brown japonica rice after step S11 initial clearing, adopt cellulase-glutamine transaminase solution (wherein, cellulase concentration is 0.5%, and glutamine transaminase concentration is 1.5%) at 30 ℃ Soak down for 2h to make its moisture reach 20%; with the brown glutinous rice after step S11 primary clearing, use cellulase-transglutaminase solution (wherein, the cellulas...

Embodiment 2

[0064] A kind of preparation method of whole brown rice aged fermented steamed bread comprises the steps:

[0065] S1, brown rice is made whole brown rice powder;

[0066] S11. Preliminary screening and cleaning of brown rice: the japonica rice and glutinous rice newly harvested in the year are firstly husked and separated from paddy, and then color sorted to remove insect grains, diseased grains, immature grains, and heterochromatic grains, and finally obtain high-quality grains Brown rice; then rinse the brown rice with clean water 2-3 times to remove surface ash;

[0067] S12, soaking of brown rice: the brown japonica rice after step S11 initial clearing, adopt cellulase-transglutaminase solution (wherein, cellulase concentration is 1%, and glutamine transaminase concentration is 1%) at 35 ℃ Soak it down for 2h to make its moisture reach 22%; with the brown glutinous rice after step S11 primary clearing, use cellulase-transglutaminase solution (wherein, the cellulase conce...

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Abstract

The invention discloses a preparation method of whole brown rice aged fermented steamed buns, and relates to the technical field of food processing. The preparation method comprises the following steps: S1, preparing brown rice into whole brown rice flour; S2, stabilizing the whole brown rice flour; S3, preparing special flour for the whole brown rice aged fermented steamed buns by adopting the whole brown rice flour subjected to stabilization treatment; and S4, preparing the whole brown rice aged fermented steamed buns by taking the special flour as a raw material. The preparation method adopts whole brown rice, the prepared whole brown rice aged fermented steamed bun has unique rice fragrance, good flexibility and moderate elasticity, uniform pores in the steamed bun in honeycomb shape,smooth skin, no sticking to teeth, slightly yellowish color compared with wheat flour steamed bun, and no obvious difference in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing whole brown rice aged fermented steamed bread. Background technique [0002] Mantou is one of the daily staple foods of Chinese residents. It has a history of more than 1,700 years in my country, and it can be traced back to the Three Kingdoms period. From ancient times to the present, the raw material of steamed buns has been mainly wheat flour made from wheat, with other grain flour ingredients such as buckwheat flour, oat flour, and corn flour, sweet ingredients such as white sugar and brown sugar, and other coloring ingredients such as vegetable juice and fruit juice. Ingredients, as well as decorative ingredients such as red dates and red beans. But never break away from the principle of wheat flour as the most important raw material. The main reason is that other grains have little or almost no gluten protein, and gluten protein is the "skel...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L5/30A23L29/00
CPCA23L7/104A23L7/107A23L5/34A23L29/045A23V2002/00A23V2200/14A23V2250/5486
Inventor 丁勇
Owner 湖南大业和美食品科技有限公司
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