5 results about "Rice bread" patented technology

The invention discloses gluten-free rice bread and a preparation method thereof, and relates to the technical field of rice bread preparation, and the gluten-free rice bread comprises rice flour, glutinous rice flour, water, white granulated sugar, milk powder, butter, yeast and edible salt. According to the gluten-free rice bread, any complex modifying agent such as hydrophilic colloid, foreign protein or enzyme preparation does not need to be added, and the quality of the gluten-free rice bread is improved under the extremely simple formula.

The invention discloses a preparation method of ultrasonic modified pea protein enhanced gluten-free rice bread, and belongs to the technical field of food processing. The preparation method comprises the following steps: performing ultrasonic modification treatment on pea protein, compounding the modified pea protein with rice flour and other auxiliary materials, pretreating the raw materials, kneading dough, loosening, forming, fermenting, baking, cooling and the like, thereby obtaining the gluten-free rice bread. According to the method, a stable cross-linked network is formed by ultrasonic modified pea protein and rice meal, the problem that gluten-free rice bread dough is poor in gas-holding property is effectively solved, the texture and structural quality of the bread is comprehensively improved, the defects that traditional gluten-free rice bread is high in hardness, small in specific volume, uneven in air holes, prone to aging and the like are overcome, and the quality of a finished product is close to that of wheat bread. The preparation process is simple and controllable, the raw materials are safe and easy to obtain, the preparation method is adaptive to an existing baking production line, industrial production is easy to realize, a new technical scheme is provided for development of high-quality gluten-free staple food, and the preparation method has a good market application prospect.

The invention belongs to the technical field of food processing, and particularly relates to a method for processing rice through cooperation of cold plasma and ultrahigh pressure and application of the method in gluten-free rice bread. Rice serves as a raw material, micropores are formed in the surface of the rice through cold plasma etching, part of crystalline regions are damaged, and the hydrophilicity of the rice is improved; ultrahigh pressure destroys cell wall structures, promotes water to permeate into the rice, and shortens the time for soaking the rice to be saturated; meanwhile, cold plasma and ultrahigh pressure treatment are adopted in the rice milling process, the specific volume of the bread can be remarkably increased, the hardness can be reduced, and aging can be delayed. Compared with a normal-pressure soaking process, the method has the advantages that the rice soaking time is shortened, the processing time of the rice bread is shortened, the obtained gluten-free rice bread is finer and smoother in structure, small in pore size and uniform in distribution, the specific volume of the bread is increased, and the shelf life of the product is prolonged.

This invention relates to the field of food processing technology, specifically disclosing a rose-flavored rice bread and its preparation method, comprising a bread dough and a filling; the filling includes Xiaogan rice wine, cream cheese, rose jam, cornstarch, and rose petals, in parts by weight: 100 parts Xiaogan rice wine, 60 parts cream cheese, 18 parts rose jam, 9 parts cornstarch, and 3 parts rose petals; the preparation method includes: mixing and heating Xiaogan rice wine and cornstarch, adding cream cheese and rose petals and stirring until thick, then cooling to obtain the filling; preparing a bread dough containing glutinous rice flour scalded dough, wrapping the filling inside, shaping, and baking. This invention, through the synergistic effect of Xiaogan rice wine, cream cheese, and cornstarch, enables the filling to achieve excellent thermal stability and water retention, effectively solving the technical problem of high-moisture fillings easily collapsing and leaking during baking, resulting in a rice bread with a unique flavor, delicate texture, and full shape.

The utility model relates to the technical field of fermentation boxes, in particular to a low-temperature slow fermentation box for rice bread, which comprises a fermentation box body, and a box cover and a motor are arranged on the surface of the fermentation box body. A shifting rod can drive an inserting plate and symmetrical carrying plates to be gradually closed and compress a second spring, meanwhile, the shifting rod can drive the carrying plates to rotate, so that dough in the carrying plates can be turned over and cannot fall off from the carrying plates, and meanwhile, the shifting rod can push a sliding plate to compress a first spring when sliding along a limiting groove; the teeth of the large gear are half teeth, when the large gear rotates to a certain degree and is not meshed with the small gear any more, the compressed spring I pushes the sliding plate to drive the shifting rod to reset, and meanwhile, the compressed spring II can open the symmetrical loading plates, so that the loading plates are not closed any more, and the overturned dough can be continuously fermented at low temperature.