Brown rice flour as well as preparation method and application thereof

Abstract

The invention provides coarse rice powder as well as a preparation method and application thereof, and relates to the technical field of food processing. The preparation method of the brown rice powder comprises the following steps: adding water into brown rice, adjusting the constant moisture of the brown rice to 16-24%, and balancing for 20-28 hours to obtain balanced brown rice; placing the balanced brown rice in a sealed container, and performing high-temperature treatment at 100-120 DEG C for 1.6-2.4 h; drying to the initial moisture content of the brown rice to obtain the heat-moisture treated brown rice; carrying out superfine grinding on the brown rice subjected to the heat-moisture treatment until the particle size is 250-350nm; the coarse rice powder is obtained. According to the method, the brown rice powder is prepared by jointly treating the brown rice through damp heat and superfine grinding, then the gluten-free crisp cereal biscuits are prepared, the content of nutritional indexes is increased, the palatability of the cereal biscuits is improved, and the storage life of the cereal biscuits is prolonged.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and particularly relates to a brown rice powder and a preparation method and application thereof. BACKGROUND

[0002] Biscuits are a common baked food, and are favored by consumers and producers due to their portability, instant food and relatively long shelf life. However, biscuits have a high fat content, resulting in high heat and single nutritional composition, and wheat gluten can cause celiac disease, non-celiac gluten sensitivity and wheat allergy, etc., so more and more people focus on the research of gluten-free biscuits.

[0003] Brown rice is a gluten-free whole grain, which can be used to produce food suitable for celiac patients to eat, and is rich in nutrients, and the cortex contains rich vitamins, minerals, dietary fiber and other bioactive components, and has certain advantages in antioxidant, obesity and diabetes, etc. As a gluten-free whole grain, although brown rice can meet the needs of certain population in nutrition, the brown rice cortex is thick and difficult to cook, the taste is not good, and the lipase and lipoxygenase contained in the brown rice cortex can oxidize oil, which easily leads to deterioration of brown rice and its products, affecting the development and application of brown rice.

[0004] In summary, improving the adverse taste caused by the brown rice cortex and the short shelf life caused by fat oxidation are technical problems to be solved in the field, and are also the key to promote the development of brown rice as a gluten-free whole grain. SUMMARY

[0005] One of the purposes of the present application is to provide a preparation method of brown rice powder, and the prepared brown rice powder particles can reach the nanometer level, and the taste is not different from that of wheat flour.

[0006] The second purpose of the present application is to provide a brown rice powder prepared by the above preparation method, and the brown rice gluten-free biscuits prepared by using the brown rice powder can passivate the lipase and lipoxygenase in the brown rice cortex, improve the storage characteristics of the brown rice gluten-free biscuits, and prolong the shelf life.

[0007] The third purpose of the present application is to provide the application of the preparation method or the brown rice powder in preparing gluten-free crisp biscuits.

[0008] The fourth purpose of the present application is to provide the application of the preparation method or the brown rice powder in any one or several of the following, S1, improving the palatability of biscuits; S2, improving the nutritional component content of biscuits; S3, improving the storage period of biscuits.

[0009] The fifth purpose of the present application is to provide a gluten-free crisp biscuit, which has good hardness, brittleness and spreading ratio, and high quality.

[0010] The sixth object of the present application is to provide a preparation method of gluten-free crisp biscuits to obtain the gluten-free crisp biscuits.

[0011] In order to achieve the above object, the present application provides the following technical solutions. The present application provides a preparation method of brown rice powder, comprising the following steps: The constant moisture of the brown rice is adjusted to 16-24% by adding water, and the balanced brown rice is obtained after 20-28h of balancing; The balanced brown rice is placed in a sealed container and treated at a high temperature of 100-120℃ for 1.6-2.4h; then dried to the initial moisture content of the brown rice to obtain the heat-treated brown rice; The heat-treated brown rice is subjected to ultrafine grinding to 250-350nm to obtain the brown rice powder.

[0012] Preferably, the drying temperature is 35-45℃.

[0013] Preferably, the balancing temperature is 4-6℃; and the balancing is carried out under a sealed condition.

[0014] The present application also provides the brown rice powder obtained by the preparation method.

[0015] The present application also provides the application of the preparation method or the brown rice powder in the preparation of gluten-free crisp biscuits.

[0016] The present application also provides the application of the preparation method or the brown rice powder in any one or more of the following, S1, improving the palatability of the biscuits; S2, improving the content of nutritional components of the biscuits; S3, improving the storage period of the biscuits.

[0017] The present application also provides a gluten-free crisp biscuit, which comprises the following components in parts by weight: 100 parts of the brown rice powder; 15-25 parts of white sugar, 15-25 parts of milk powder, 2-2.5 parts of baking powder, 25-35 parts of butter, and 30-40 parts of milk.

[0018] The present application also provides a preparation method of the gluten-free crisp biscuits, which comprises the following steps: The white sugar, the milk powder, the baking powder, and the butter are added to the brown rice powder as a reference, and then mixed uniformly; then the milk is added and stirred to make a dough; the dough is pressed into a mold to be shaped, and then baked to obtain the finished biscuits.

[0019] Preferably, the baking is first set at 140-160℃ for 10-20min, and then changed to 110-130℃ for 8-15min.

[0020] Preferably, the stirring time is 5-10min.

[0021] Compared with the prior art, the present application has the following beneficial effects: The present application uses combined treatment of wet heat and ultrafine grinding to prepare brown rice powder, and then prepares gluten-free crisp grain biscuits, thereby improving the palatability, nutritional index content and storage period of the grain biscuits. After ultrafine grinding, the brown rice powder particles can reach the nanometer level, and the taste is no different from that of wheat flour. Moreover, the combined treatment of brown rice biscuits strengthens the dietary fiber, total phenol and other nutrients, improves the crispness and spread ratio, and is more easily loved by consumers. In terms of storage characteristics, after 7 weeks of storage, the combined treatment brown rice biscuits have a slow increase in acid value, and the acid value and peroxide value are lower than those of the brown rice biscuits without wet heat treatment, thereby prolonging the shelf life. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 The microstructure of the different biscuits of the various examples and comparative examples is shown in the figure, wherein (a) represents the wheat flour biscuits prepared in Comparative Example 8; (b) represents the wet heat treated brown rice powder biscuits prepared in Comparative Example 5; and (c) represents the combined treatment brown rice powder biscuits prepared in Example 2, i.e. the gluten-free crisp biscuits. The scale of the microstructure is 100μm.

[0023] Figure 2 The detection results of the acid value and peroxide value of the different biscuits of the various examples and comparative examples are shown in the figure; wherein (a) is the acid value detection result, (b) is the peroxide value detection result, blank represents the wheat flour biscuits prepared in Comparative Example 8, WRB, BRB and HBRB respectively represent the white rice ultrafine powder biscuits prepared in Comparative Example 7, the brown rice ultrafine powder biscuits prepared in Comparative Example 6 and the combined treatment brown rice powder biscuits prepared in Example 2, i.e. the gluten-free crisp biscuits; the lowercase letters a, b, c, etc. represent that the acid value and peroxide value of the same biscuit sample at different storage times have significant differences P <0.05; the capital letters A, B, C, etc. represent that the acid value and peroxide value of different biscuit samples at the same storage time have significant differences P <0.05. DETAILED DESCRIPTION

[0024] The application provides a preparation method of brown rice powder, which comprises the following steps: adding water into brown rice, adjusting the constant moisture content of the brown rice to 16-24%, balancing for 20-28 hours to obtain balanced brown rice; placing the balanced brown rice in a sealed container, and treating the brown rice at a high temperature of 100-120 DEG C for 1.6-2.4 hours; then drying the brown rice to the initial moisture content of the brown rice to obtain heat-treated brown rice; and performing ultrafine grinding on the heat-treated brown rice to 250-350 nm to obtain the brown rice powder.

[0025] In the application, the initial moisture content of the brown rice is detected before water is added into the brown rice, then water is added into the brown rice, and the constant moisture content of the brown rice is preferably adjusted to 18-22%, more preferably 19-21%, and more preferably 20%; the balancing in the preparation method is preferably carried out under a sealed condition, the balancing temperature is preferably 4-6 DEG C, more preferably any one of 4 DEG C, 5 DEG C and 6 DEG C, and more preferably 4 DEG C; and the balancing time is preferably 22-26 hours, more preferably any one of 23 hours, 24 hours and 25 hours, and more preferably 24 hours; and the balanced brown rice is obtained.

[0026] In the application, the balanced brown rice is placed in a sealed container, transferred to an oven for high-temperature treatment, the high-temperature treatment temperature is preferably 105-115 DEG C, more preferably any one of 106 DEG C, 107 DEG C, 108 DEG C, 109 DEG C, 110 DEG C, 111 DEG C, 112 DEG C, 113 DEG C and 114 DEG C, and more preferably 110 DEG C; the high-temperature treatment time is preferably 1.8-2.2 hours, more preferably any one of 1.9 hours, 2.0 hours and 2.1 hours, and more preferably 2.0 hours; further, the brown rice after high-temperature treatment in the oven is taken out, and the brown rice is dried to the initial moisture content of the brown rice to obtain heat-treated brown rice; the drying temperature is preferably 38-42 DEG C, more preferably any one of 39 DEG C, 40 DEG C and 41 DEG C, and more preferably 40 DEG C; further, the heat-treated brown rice is subjected to ultrafine grinding, preferably to 260-340 nm, more preferably 280-320 nm, and more preferably any one of 290 nm, 300 nm and 310 nm; and the brown rice powder is obtained. As an optional embodiment, the heat-treated brown rice is subjected to ultrafine grinding by a vibration type ultrafine grinder at a rotating speed of 920 r / min for 5 minutes, and the ultrafine grinding is to about 290 nm.

[0027] In the application, the brown rice is treated by heat and ultrafine grinding to obtain the brown rice powder; after ultrafine grinding, the brown rice powder particles can reach the nanometer level. The heat treatment passivates the lipase in the brown rice skin, and the enzyme loses activity and cannot decompose the fat in the brown rice skin, so that the acid value and the peroxide value are reduced, and the oxidation process is delayed.

[0028] The application further provides application of the preparation method or the brown rice powder in preparing gluten-free crisp biscuits.

[0029] The application further provides application of the preparation method or the brown rice powder in any one or more of the following: S1, improving the palatability of the biscuits; S2, improving the nutritional component content of the biscuits; S3, improving the storage period of the biscuits.

[0030] In the application, the palatability includes hardness, brittleness and spreading ratio; the nutritional component content includes protein, fat, dietary fiber, total phenol, VB1, VB2 and VE; and the improvement of the storage period of the biscuits is specifically embodied by reducing the acid value and peroxide value during the storage period.

[0031] The application further provides a gluten-free crisp biscuit, which comprises the following components in parts by weight: 100 parts of the brown rice powder; 15-25 parts of white sugar, 15-25 parts of milk powder, 2-2.5 parts of baking powder, 25-35 parts of butter and 30-40 parts of milk; and preferably comprises the following components in parts by weight: 100 parts of the brown rice powder; 15 parts of white sugar, 15 parts of milk powder, 2 parts of baking powder, 30 parts of butter and 35 parts of milk.

[0032] The application further provides a preparation method of the gluten-free crisp biscuit, which comprises the following steps: weighing each component according to the respective weight fraction, adding white sugar, milk powder, baking powder and butter to the brown rice powder, mixing uniformly, adding milk, stirring to make a dough, pressing the dough into a mold for shaping, baking after shaping, and cooling at room temperature to obtain a biscuit product.

[0033] In the preparation method of the gluten-free crisp biscuit, the stirring time is preferably 5-8 min, and further preferably 5 min; and the thickness of the dough sheet when being pressed into the mold is preferably 3-5 mm, and further preferably 4 mm. The baking is first set to 140-160 DEG C for 10-20 min, and then to 110-130 DEG C for 8-15 min; preferably, the baking is first set to 150 DEG C for 15 min, and then to 120 DEG C for 10 min. As an optional embodiment, 15 g of white sugar, 15 g of milk powder and 2 g of baking powder are added to 100 g of the brown rice powder treated jointly, and 30 g of butter softened at room temperature is added, mixed uniformly, 35 g of milk is added, stirred for 5 min by a dough mixer to make a dough capable of being shaped; then the dough is pressed into a dough sheet with a thickness of 4 mm in the mold; the dough sheet is taken out and pressed into a shape by a round mold with a diameter of 5 cm; the shaped product is baked in an oven, baked at 150 DEG C in the middle layer for 15 min, and then baked at 120 DEG C with upper and lower heat for 10 min; and the biscuit product is obtained after cooling at room temperature.

[0034] The present application adopts the brown rice powder prepared by the wet heat combined ultrafine grinding treatment to prepare the gluten-free crisp biscuit, which can help to improve the nutritional component content of the gluten-free crisp biscuit, improve the storage characteristics of the brown rice gluten-free biscuit, and prolong the shelf life. In addition, the hardness, brittleness and spreading ratio of the biscuit can also be improved, and the increase of the hardness, brittleness and spreading ratio means the improvement of the quality of the biscuit, so that the consumers like it more.

[0035] In the present application, the gluten-free crisp biscuit is a combined treatment brown rice powder biscuit.

[0036] In order to further illustrate the present application, the present application will be described in detail below in combination with the drawings and examples, but they cannot be understood as limiting the scope of protection of the present application.

[0037] The test methods used in the following examples are conventional preparation methods unless otherwise specified; the materials, equipment, etc. used are commercially available unless otherwise specified.

[0038] Example 1 Preparation of combined treatment brown rice powder: Wet heat treatment of brown rice: 200g of brown rice with a water content of 9.2% was weighed, 21.6g of water was added to adjust the constant moisture content of the brown rice to 20%, and the balanced brown rice was obtained after balancing in a 4℃ refrigerator for 24h. The balanced brown rice was transferred to a sealed container and high-temperature treated in a 110℃ oven for 2h. After taking out, it was dried at 40℃ to the initial moisture content of 9.2% of the brown rice, and the wet heat treated brown rice was obtained.

[0039] The wet heat treated brown rice was crushed by a vibration type ultrafine grinder at a speed of 920r / min for 5min to obtain a combined treatment brown rice powder.

[0040] Through detection, the particle size of the combined treatment brown rice powder obtained was 292nm.

[0041] Comparative Example 1 Preparation of wet heat treated brown rice powder: Wet heat treatment of brown rice: 200g of brown rice with a water content of 9.2% was weighed, 21.6g of water was added to adjust the constant moisture content of the brown rice to 20%, and the balanced brown rice was obtained after balancing in a 4℃ refrigerator for 24h. The balanced brown rice was transferred to a sealed container and wet heat treated in a 110℃ oven for 2h. After taking out, it was dried at 40℃ to the initial moisture content of 9.2% of the brown rice, and the wet heat treated brown rice was obtained.

[0042] The obtained brown rice was crushed by a cyclone mill, and the wet heat treated brown rice powder was obtained by passing through a 60 mesh screen. Through detection, the particle size of the wet heat treated brown rice powder obtained was 250μm.

[0043] Comparative Example 2 Brown rice (without wet heat treatment) was directly ground by a vibration type ultrafine grinder at a speed of 920 r / min for 5 min to obtain brown rice ultrafine powder.

[0044] Through detection, the particle size of the obtained brown rice ultrafine powder was 295 nm.

[0045] Comparative Example 3 White rice was obtained by shelling brown rice, and the white rice was directly ground by a vibration type ultrafine grinder at a speed of 920 r / min for 5 min to obtain white rice ultrafine powder.

[0046] Through detection, the particle size of the obtained white rice ultrafine powder was 280 nm.

[0047] Comparative Example 4 Commercial wheat flour (purchased from Jingdong, product name: Meimei brand low gluten flour, containing 1520 kJ of energy, 8.0 g of protein, 2.2 g of fat and 76.6 g of carbohydrate per 100 g).

[0048] Example 2 A gluten-free crisp biscuit: Raw materials: 100 g of the combined treated brown rice powder prepared in Example 1; Auxiliary materials: 15 g of white sugar, 15 g of milk powder, 2 g of baking powder, 30 g of butter and 35 g of milk.

[0049] The preparation method is as follows: The above materials were weighed and prepared for use. Based on the above 100 g of combined treated brown rice powder, 15 g of white sugar, 15 g of milk powder and 2 g of baking powder were added, as well as 30 g of softened butter at room temperature, and then 35 g of milk was added. After mixing uniformly, the mixture was stirred for 5 min with a dough mixer to make a dough that could be shaped. Then the dough was pressed into a 4 mm dough sheet in a mold. The dough sheet was taken out and shaped into a round shape with a biscuit mold with a diameter of 5 cm. After shaping, the dough was baked in an oven at 150°C for 15 min, and then the temperature was turned to 120°C for 10 min. After cooling at room temperature, the biscuit product was obtained.

[0050] Example 3 A gluten-free crisp biscuit: Raw materials: 100 g of the combined treated brown rice powder prepared in Example 1; Auxiliary materials: 25 g of white sugar, 25 g of milk powder, 2.5 g of baking powder, 30 g of butter and 35 g of milk.

[0051] The preparation method is as follows: The above materials are weighed separately for use. Based on 100 g of the above combined-processed brown rice powder, 25 g of white sugar, 25 g of milk powder, 2.5 g of baking powder, and 30 g of butter softened at room temperature are added, and mixed uniformly. Then, 35 g of milk is added, and stirred for 5 min by a dough mixer to make a dough that can be shaped. Subsequently, the dough is pressed into a 4 mm thick dough sheet in a mold. The dough sheet is taken out and shaped into a round shape with a diameter of 5 cm by a cookie mold. After shaping, the dough is baked in an oven at 150°C for 15 min in the middle layer, and then at 120°C for 10 min from top and bottom. After cooling at room temperature, a cookie product is obtained.

[0052] Comparative Example 5 A wet-heat treated brown rice powder cookie: Different from Example 2, 100 g of the wet-heat treated brown rice powder prepared in Comparative Example 1 is selected as a raw material. The preparation method is the same as that of Example 2, and will not be repeated.

[0053] Comparative Example 6 A brown rice ultrafine powder cookie: Different from Example 2, 100 g of the brown rice ultrafine powder prepared in Comparative Example 2 is selected as a raw material. The preparation method is the same as that of Example 2, and will not be repeated.

[0054] Comparative Example 7 A white rice ultrafine powder cookie: Different from Example 2, 100 g of the white rice ultrafine powder prepared in Comparative Example 3 is selected as a raw material. The preparation method is the same as that of Example 2, and will not be repeated.

[0055] Comparative Example 8 A wheat flour cookie: Different from Example 2, 100 g of the commercial wheat flour of Comparative Example 4 is selected as a raw material. The preparation method is the same as that of Example 2, and will not be repeated.

[0056] Nutritional component analysis: Protein, fat, moisture, ash and total dietary fiber content were determined by the National Food Safety Standard GB 5009.5-2025 Determination of protein in foods, GB 5009.6-2016 Determination of fat in foods, GB 5009.3-2016 Determination of moisture in foods, GB 5009.4-2016 Determination of ash in foods and GB 5009.88-2023 Determination of dietary fiber in foods, respectively. VB1, VB2 and VE were determined by the National Food Safety Standard GB 5009.84-2016 Determination of vitamin B1 in foods, GB 5009.85-2016 Determination of vitamin B2 in foods and GB 5009.82-2016 Determination of vitamin A, D, E in foods, respectively. Total phenol determination, folin-phenol reagent method was used to quantify total phenol content through the gallic acid standard curve, and the results were expressed in milligrams of gallic acid equivalent (GAE) per 100 g of dry extract.

[0057] Carbohydrate content was calculated by difference method, following the national standard method GB / Z 21922-2008.

[0058] Through nutritional component analysis, compared with the wheat flour biscuits prepared by Comparative Example 8, the bioactive ingredients of the gluten-free biscuits prepared by the combined treatment of brown rice flour of Example 2, including dietary fiber, total phenol and vitamin E content, increased from 2.67%, 0.053% and 0.574 mg / 100 g to 3.62%, 0.154% and 1.483 mg / 100 g, respectively, and the nutritional components were strengthened (see Table 1).

[0059] Table 1 Nutritional properties of biscuits prepared by different treatment groups

[0060] Note: -- represents not detected; different letters indicate significant differences in the same row data P <0.05.

[0061] Physical property analysis: TAXT-Plus (TA.XT.plus, UK) was used to determine the hardness and crispness indicators of the biscuits. P / 2 probe was used for testing, pre-test speed 1.0 mm / s, mid-test speed 1.0 mm / s, post-test speed 10.0 mm / s, test displacement 2.5 mm, trigger force 20.0 g; vernier caliper was used to determine the diameter and thickness of the biscuits, and the values were reported in millimeters. The spread ratio of the biscuits was determined by dividing the diameter of the biscuits by the thickness.

[0062] According to the test results in Table 2, the hardness and brittleness of the wheat flour biscuits prepared in Comparative Example 8 were 700.82 g and 1068.89 g / sec, respectively, while the hardness and brittleness of the combined-treated brown rice flour biscuits prepared in Example 2 increased to 1085.91 g and 2067.18 g / sec, respectively. At the same time, the thickness of the combined-treated brown rice flour biscuits prepared in Example 2 decreased, the diameter increased, and the spread ratio was 8.89, which was much higher than the 4.06 of the wheat flour biscuits prepared in Comparative Example 8. The increase in hardness, brittleness, and spread ratio indicates an improvement in biscuit quality, making them more appealing to consumers.

[0063] Table 2 Physical properties of biscuits prepared from different treatment groups

[0064] Note: Different letters indicate significant differences in the same row of data. P <0.05.

[0065] Microstructure analysis: The microstructure of the biscuits was determined using a scanning electron microscope (QUANTA200). The samples were carefully cut into small pieces and fixed on an aluminum operating table. The samples were photographed at 1000x magnification under an accelerating voltage of 20kV to observe their microstructure.

[0066] Through microscopic images ( Figure 1 As can be seen, during the baking process, the starch gelatinizes and forms a gel, resulting in a tightly packed structure of clustered starch granules and protein matrix on the cross-section of the biscuit. However, wheat flour contains more gluten, causing the biscuit to form a three-dimensional structure during baking. Therefore, the wheat flour biscuit prepared in Comparative Example 8 exhibits more pores and lower hardness. Brown rice, on the other hand, contains more dietary fiber, which affects the water absorption of starch, thus reducing the number of pores in the biscuit. Furthermore, the frequency of pores is reduced in both the wet-heat treated brown rice flour biscuit prepared in Comparative Example 5 and the combined-treatment brown rice flour biscuit prepared in Example 2. In particular, the overall structure of the combined-treatment brown rice flour biscuit prepared in Example 2 becomes more compact and dense, a result that corresponds to the physical property data of the biscuits.

[0067] Sensory quality analysis: The sensory evaluation team consisted of 10 reviewers aged 25-55 with appropriate sensory sensitivity. They underwent three training sessions before the review to ensure the objectivity of the evaluation results. The sensory evaluation criteria are shown in Table 3.

[0068] Table 3 Sensory Evaluation Criteria for Biscuits

[0069] According to the sensory evaluation results in Table 4, the brown rice biscuits prepared by combined wet heat treatment in Example 2 have a certain grain flavor, and the surface is smooth, without bubbles, with a delicate texture and good crispness. Overall, Example 2 has good sensory quality and can meet consumers' sensory needs for the appearance and taste of grain biscuits.

[0070] Table 4 Sensory evaluation results of the biscuits

[0071] Note: Different letters indicate significant differences in the same row of data. P <0.05.

[0072] Storage quality analysis: After the prepared biscuits were cooled, they were sealed in polyethylene film at room temperature. The biscuits were then placed in a 40℃ constant temperature chamber for accelerated testing for 7 weeks. Samples were taken every 7 days for acid value and peroxide value testing, according to the national food safety standards GB 5009.229-2025 Determination of Acid Value in Food and GB 5009.227-2023 Determination of Peroxide Value in Food.

[0073] Depend on Figure 2 The results show that, during the storage period, the combined-treated brown rice flour biscuits prepared in Example 2, although having higher acid values ​​and peroxide values ​​than the wheat flour biscuits prepared in Comparative Example 8 and the white rice ultrafine flour biscuits prepared in Comparative Example 7 due to the presence of the bran, were significantly lower than the brown rice ultrafine flour biscuits prepared in Comparative Example 6 without moist heat treatment. This may be related to the fact that moist heat treatment inactivates the lipases and lipoxygenases in the brown rice bran, thereby inhibiting the decomposition of fats by these enzymes. Moreover, this treatment has a more significant inhibitory effect on lipase activity, resulting in a significant improvement in the increase in acid value in Example 2. This further demonstrates that moist heat treatment can help improve the storage characteristics of gluten-free brown rice biscuits, delay oxidative deterioration, and thus extend their shelf life.

[0074] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing brown rice flour, characterized by, The method comprises the following steps: water is added to the brown rice, and the constant moisture of the brown rice is adjusted to 16-24%, and the brown rice is balanced for 20-28 hours to obtain balanced brown rice; the balanced brown rice is placed in a sealed container and treated at a high temperature of 100-120℃ for 1.6-2.4 hours, and then dried to the initial moisture content of the brown rice to obtain heat-treated brown rice; the heat-treated brown rice is subjected to ultrafine grinding to obtain brown rice powder with a particle size of 250-350 nm.

2. The preparation method according to claim 1, characterized in that, The drying temperature is 35-45℃.

3. The preparation method according to claim 1, characterized in that, The balancing temperature is 4-6℃, and the balancing is performed under a sealed condition.

4. Brown rice powder prepared by the method of any one of claims 1-3.

5. Use of the brown rice powder of claim 4 or the method of any one of claims 1-3 in the preparation of a gluten-free crisp biscuit.

6. Use of the brown rice powder of claim 4 or the method of any one of claims 1-3 in any one or more of the following, S1, improving the palatability of the biscuit; S2, increasing the content of nutritional components in the biscuit; S3, prolonging the storage period of the biscuit.

7. A gluten-free crispbread, characterized in that, The biscuit comprises, by weight, 100 parts of the brown rice powder of claim 4, 15-25 parts of white sugar, 15-25 parts of milk powder, 2-2.5 parts of baking powder, 25-35 parts of butter, and 30-40 parts of milk. The method comprises the following steps:

8. The method of claim 7, wherein the gluten-free crisp cookie is prepared by adding 0.5 to 2 parts by weight of the rice starch to 100 parts by weight of the wheat flour. The brown rice powder is used as a base, and the white sugar, the milk powder, the baking powder, and the butter are added, and then mixed uniformly, and then the milk is added and stirred to prepare a dough, and then the dough is pressed into a mold to form a biscuit, and then the biscuit is baked to obtain a finished biscuit. The baking is first set to 140-160℃ for 10-20 minutes, and then changed to 110-130℃ for 8-15 minutes.

9. The preparation method according to claim 8, characterized in that, The stirring time is 5-10 minutes.

10. The preparation method according to claim 8, characterized in that, ​

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