CN102113532A - Method for preparing nutrition enrichment type bread by using ultra-fine defatted rice bran - Google Patents
Method for preparing nutrition enrichment type bread by using ultra-fine defatted rice bran Download PDFInfo
- Publication number
- CN102113532A CN102113532A CN 201110076516 CN201110076516A CN102113532A CN 102113532 A CN102113532 A CN 102113532A CN 201110076516 CN201110076516 CN 201110076516 CN 201110076516 A CN201110076516 A CN 201110076516A CN 102113532 A CN102113532 A CN 102113532A
- Authority
- CN
- China
- Prior art keywords
- rice bran
- bread
- defatted rice
- defatted
- ultra
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to a method for preparing a piece of nutrition enrichment type bread by using ultra-fine defatted rice bran. The method comprises the following steps: firstly, selecting the fresh rice bran; secondly, cleaning and removing sundries; thirdly, processing the cleaned rice bran stably by microwave; fourthly, defatting the rice bran; fifthly, drying the defatted rice bran; sixthly, coarsely crushing the defatted rice bran into defatted rice bran coarse powder with 60 meshes; seventhly, crushing the defatted rice bran coarse powder in an ultrafine way into defatted rice bran with d50 below 1mum, and eighthly, preparing the bread: adding 4g-10g of the ultra-fine defatted rice bran, 0.8g-1.2g of calcium lactate, 0.02g-0.025g of zinc lactate into 100g of bread powder and mixing uniformly, and then preparing the bread according to the common method for preparing bread. The prepared bread is good in quality, does not have peculiar smell, and is soft and elastic. The prepared nutrition enrichment type bread is rich in nutrition and delicious, can effectively supplement dietary fiber, calcium, zinc, vitamin and other nutrient substances needed by a human body, and particularly has a good health-care function to the crowds which are in middle and old age and easy to lose calcium and zinc.
Description
Technical field
The invention belongs to the preparing technical field of food bread, be specifically related to the preparation method of the nutrition reinforced type bread of ultra-fineization of particle diameter defatted rice bran.
Background technology
China is the major country of rice cultivation in the world, the output of paddy rice is very high, and rice bran is the byproduct that obtains from rice processing husk rice operation, though rice bran only accounts for 6%～8% of quality of rice, but contain nutritional labeling main in the rice, the title of " natural nutrition treasure-house " is arranged; Wherein contain rich dietary fiber, can reach 30%～50% through the dietary fiber content after the degreasing, contain protein, fat, vitamins and other nutritious components in addition, has very high nutritive value, and rice bran can reduce blood fat, serum total cholesterol and LDL-C content, increase HDL-C content, have tangible alimentary health-care function, therefore developing rice bran has the vast market potentiality.
Rice bran is used in food and is confined on the addition at present, because rice bran-fiber toughness is strong, coarse mouthfeel, increase with adding proportion, the volume of bread and specific volume all are and comparatively significantly reduce trend, organoleptic attribute is the mouthfeel variation especially, bake the bad gradually change of quality, and the bread finished product is difficult to be absorbed by human consumption because of rice bran-fiber is more coarse.
At present, the product that adds ultra-fineization defatted rice bran and calcium lactate, zinc lactate in bread flour does not appear in the newspapers as yet.
Summary of the invention
In order to make full use of " natural nutrition treasure-house " rice bran, improve the mouthfeel of rice bran bread, the invention provides a kind of preparation method of nutrition reinforced type bread of ultra-fineization of particle diameter defatted rice bran.
The concrete technical scheme that realizes the object of the invention is as follows:
The preparation method of the nutrition reinforced type bread of ultra-fineization defatted rice bran comprises following operating procedure:
1.1 rice bran is selected: select fresh rice bran;
1.2 clean: remove cracking rice and other foreign material in the rice bran with the wind riddle choosing method;
1.3 stabilization processes: rice bran is put into micro-wave oven, power 750W, radiation treatment 2-3 minute;
1.4 rice bran degreasing: with rice bran and absolute ethyl alcohol is the ratio of 1:6～1:8 with the material ratio, and lixiviate 1.5h～2.5h, extraction temperature are 50 ℃～60 ℃;
1.5 oven dry: the rice bran after the degreasing is spread out into uniform thin layer, in 95 ℃～105 ℃ baking ovens, carry out heated-air drying 30min～50min, get defatted rice bran;
1.6 coarse crushing: it is 60 purpose defatted rice bran meal that defatted rice bran is crushed to granularity with pulverizer;
1.7 ultramicro grinding: the defatted rice bran meal is pulverized meso-position radius d with airslide disintegrating mill
50Reach below the 1 μ m;
1.8 breadmaking: in the 100g bread flour, add defatted rice bran, 0.8g～1.2g calcium lactate, the 0.02g～0.025g zinc lactate mixing of ultra-fineization of 4g～10g, and then make bread according to the preparation method of general bread.
Rice bran is by after the microwave treatment, and lipolytic enzyme destroys substantially, makes difficult rising of fatty acid value in the rice bran be easy to store.Have dregs of rice Residual oil low (below 1%) with the degreasing of absolute ethyl alcohol lixiviation process, can also remove part phytic acid in the chaff dregs of rice, absolute ethyl alcohol is water white transparency and the liquid with peat-reek, and it is volatile, after processing was taken off in steaming, little residual was in the chaff dregs of rice, and the quality of the chaff dregs of rice is good; Production process can be controlled at a lower temperature and carry out, and the protein denaturation degree is very little in the chaff dregs of rice that obtain, and is beneficial to the nutriment better utilization in the chaff dregs of rice; Realize extensive and automated production easily; Because of its closure produce and temperature low, production environment and power consumption are all good than milling process.
Ultramicro grinding generally is meant the process that the material particles more than the 3mm is crushed to 10～25 μ m as a kind of novel foodstuff process technology.The rice bran of tentatively pulverizing is moved in the airslide disintegrating mill, after per hour the even speed of 180g adds pulverizer, obtain ultra-fine rice bran respectively at normal temperatures.Getting an amount of ultra-fine rice bran places in the container of laser particle analyzer, with distilled water is dispersant, with ultrasonic wave powder is disperseed, and particle diameter and the particle diameter thereof of measuring powder distribute, the miniaturization of particle makes fiber specific surface area and porosity increase, and functional and mouthfeel all can improve.At first content of cellulose almost remains unchanged in the ultramicro grinding rice bran sample, but lacks than the cellulose in the untreated samples, illustrates that cellulose exists a Limiting Level, even if the ultramicro grinding of different time all is very little to cellulosic influence basically.Secondly it can improve the physicochemical property of dietary fiber in the rice bran, in certain degree of grinding, can significantly improve retention ability, expansive force and hold oily power, this is because of the reduction along with the rice bran particle diameter, the institutional framework of dietary fiber densification is by loose in the rice bran, the specific area of its particle, surface energy and porosity improve, and in ultramicro grinding effect lower part clasmatosis, more hydrophilic radical comes out in cellulose and the hemicellulose, the contact area of particle and water, the contact site increases, its dispersed enhancing, if but pulverize overlong time, amplitude of variation just tends towards stability, this is because fiber powder cell mass minimizing in the rice bran, sliver increases, and the dietary fiber long-chain reduces, short chain increases, the eucaryotic cell structure breakage, make fiber weaken, and strengthened production cost the binding force of moisture and oil.Ultramicro grinding can improve the soluble component in the dietary fiber in the rice bran greatly simultaneously, has promoted digesting and assimilating of human body.In bakery product, meat products and beverage, thereby ultramicro grinding makes rice bran have good retention ability, holds oily power and expansive force makes it possible to enlarge rice bran in Application in Food.
The present invention is compound with defatted rice bran and calcium lactate, zinc lactate, is used to make nutrition reinforced type bread.The present invention has changed the single situation of traditional bread product composition, has enriched the kind of bread product, gives the higher health care of product simultaneously and is worth.
The useful technique effect that the present invention adopts ultra-fineization defatted rice bran and calcium lactate zinc lactate produced with combination nutrition reinforced type bread to bring is mainly reflected in the following aspects:
1, the technological improvement of ultra-fineization of preparation rice bran: the granularity of the method material that tradition is pulverized is in 60 orders, and adopt the pulverizer of roller type more, the effect that during pulverizing material is had extruding, may make that some nutritional labelings of material are influential, and the particle d of rice bran after the process airslide disintegrating mill ultramicro grinding
50Reach 1 μ m, even reach nanoscale, the nutritional labeling of material is not caused mechanical damage, can also improve the rerum natura of dietary fiber and improve the digestion and the absorptivity of human body greatly.
2, increased the addition of rice bran: the addition of the rice bran of not pulverizing in traditional food is about 5%, the rice bran micro mist addition that the present invention utilizes airslide disintegrating mill to produce can reach (10%-20%), and the quality of bread is good, free from extraneous odour is soft flexible, increased the rice bran addition widely, also widened rice bran in Application in Food.
3, enriched the nutritional labeling of bread: defatted rice bran and calcium lactate zinc lactate composite nourishing energizing profile bag are rich in compositions such as dietary fiber, calcium, zinc, vitamin, can replenish these nutriments that human body all needs every day effectively, especially the mid-aged population to easy disappearance calcium zinc has good health-care effect.Compare with single traditional bread, nutrition is bigger, and health-care effect is more remarkable.
4, improved the added value of raw material: former rice bran often is used as feed and handles.The ultra-fine rice bran that utilizes the superfine communication technique preparation is now brought into play its health care as in the bread product, improves its added value, will bring benefit to the mankind, and has than profound significance.
The specific embodiment
Below by embodiment, the present invention is further described.
Embodiment 1:
The preparation method of the nutrition reinforced type bread of ultra-fineization defatted rice bran comprises following operating procedure:
(1) raw material sources: select fresh rice bran.
(2) clean: remove cracking rice and other foreign material in the rice bran with the wind riddle choosing method.
(3) stabilization processes: rice bran is put into micro-wave oven, power 750W, radiation treatment 3 minutes.
(4) degreasing: with rice bran and absolute ethyl alcohol is that the ratio of 1:6 is carried out lixiviate 1.5 h with the material ratio, and extraction temperature is 50 ℃.
(5) oven dry: the rice bran after the degreasing is put into pallet, spread out into uniform thin layer, in 95 ℃ of baking ovens, carry out heated-air drying 50min.
(6) coarse crushing: it is 60 orders that the defatted rice bran after will drying is crushed to granularity with pulverizer.
(7) ultramicro grinding: the defatted rice bran after the coarse crushing is pulverized meso-position radius d with airslide disintegrating mill
50Can reach below the 1 μ m.
(8) breadmaking: join mixing in the 100g bread flour with defatted rice bran, 0.8g calcium lactate, the 0.02g zinc lactate of ultra-fineization of 4g are compound, and then make bread according to the preparation method of general bread.The quality of bread is good, and free from extraneous odour is soft flexible, and delicate fragrance is good to eat.
Embodiment 2:
(3) stabilization processes: rice bran is put into micro-wave oven, power 750W, radiation treatment 2 minutes.
(4) degreasing: with rice bran and absolute ethyl alcohol is that the ratio of 1:7 is carried out lixiviate 2.0 h with the material ratio, and extraction temperature is 55 ℃.
(5) oven dry: the rice bran after the degreasing is put into pallet, spread out into uniform thin layer, in 100 ℃ of baking ovens, carry out heated-air drying 40min.
(8) breadmaking: join mixing in the 100g bread flour with defatted rice bran, 0.9g calcium lactate, the 0.02g zinc lactate of ultra-fineization of 6g are compound, and then make bread according to the preparation method of general bread.
Other steps are with embodiment 1.
Embodiment 3:
(4) degreasing: with rice bran and absolute ethyl alcohol is that the ratio of 1:8 is carried out lixiviate 2.5h with the material ratio, and extraction temperature is 60 ℃.
(5) oven dry: the rice bran after the degreasing is put into pallet, spread out into uniform thin layer, in 105 ℃ of baking ovens, carry out heated-air drying 30min.
(8) breadmaking: join mixing in the 100g bread flour with defatted rice bran, 1.0g calcium lactate, the 0.025g zinc lactate of ultra-fineization of 8g are compound, and then make bread according to the preparation method of general bread.
Other steps are with embodiment 1.
Embodiment 4:
(4) degreasing: with rice bran and absolute ethyl alcohol is that the ratio of 1:6 is carried out lixiviate 2.0h with the material ratio, and extraction temperature is 50 ℃.
(5) oven dry: the rice bran after the degreasing is put into pallet, spread out into uniform thin layer, in 105 ℃ of baking ovens, carry out heated-air drying 30min.
(8) breadmaking: join mixing in the 100g bread flour with defatted rice bran, 1.2g calcium lactate, the 0.025g zinc lactate of ultra-fineization of 10g are compound, and then make bread according to the preparation method of general bread.
Other steps are with embodiment 1.
Claims (1)
1. the preparation method of the nutrition reinforced type bread of ultra-fineization defatted rice bran is characterized in that comprising following operating procedure:
1.1 rice bran is selected: select fresh rice bran;
1.2 clean: remove cracking rice and other foreign material in the rice bran with the wind riddle choosing method;
1.3 stabilization processes: rice bran is put into micro-wave oven, power 750W, radiation treatment 2-3 minute;
1.4 rice bran degreasing: with rice bran and absolute ethyl alcohol is the ratio of 1:6～1:8 with the material ratio, and lixiviate 1.5h～2.5h, extraction temperature are 50 ℃～60 ℃;
1.5 oven dry: the rice bran after the degreasing is spread out into uniform thin layer, in 95 ℃～105 ℃ baking ovens, carry out heated-air drying 30min～50min, get defatted rice bran;
1.6 coarse crushing: it is 60 purpose defatted rice bran meal that defatted rice bran is crushed to granularity with pulverizer;
1.7 ultramicro grinding: the defatted rice bran meal is pulverized meso-position radius d with airslide disintegrating mill
50Reach below the 1 μ m;
1.8 breadmaking: in the 100g bread flour, add defatted rice bran, 0.8g～1.2g calcium lactate, the 0.02g～0.025g zinc lactate mixing of ultra-fineization of 4g～10g, and then make bread according to the preparation method of general bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110076516 CN102113532A (en) | 2011-03-29 | 2011-03-29 | Method for preparing nutrition enrichment type bread by using ultra-fine defatted rice bran |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110076516 CN102113532A (en) | 2011-03-29 | 2011-03-29 | Method for preparing nutrition enrichment type bread by using ultra-fine defatted rice bran |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102113532A true CN102113532A (en) | 2011-07-06 |
Family
ID=44212554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110076516 Pending CN102113532A (en) | 2011-03-29 | 2011-03-29 | Method for preparing nutrition enrichment type bread by using ultra-fine defatted rice bran |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102113532A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907815A (en) * | 2013-01-04 | 2014-07-09 | 颜温恭 | Production method for stabilized rice bran fine powder |
| CN104397100A (en) * | 2014-12-12 | 2015-03-11 | 济南大学 | Preparation method of rolling pot steamed bread |
| CN107319264A (en) * | 2017-05-09 | 2017-11-07 | 湖北工业大学 | A kind of process of fresh rice bran stabilization processes |
| CN107912680A (en) * | 2017-12-12 | 2018-04-17 | 四川农业大学 | A kind of preparation method of rice bran maltose glutinous rice cakes |
| CN107988011A (en) * | 2017-12-27 | 2018-05-04 | 孝感麻糖米酒有限责任公司 | A kind of black rice wine and preparation method thereof |
| CN112535255A (en) * | 2020-12-02 | 2021-03-23 | 吉林省蚕业科学研究院 | Preparation method and application of rice bran powder |
| CN113841829A (en) * | 2021-08-13 | 2021-12-28 | 丰益(上海)生物技术研发中心有限公司 | Rice-flavored rice bran product with high dietary fiber content and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303614A (en) * | 1999-12-10 | 2001-07-18 | 郭立文 | Rice germinal membrane food and its production method |
| CN1759725A (en) * | 2005-10-25 | 2006-04-19 | 天津科技大学 | Method for producing fermented rice bran through solid-state fermentation method, and application of fermented rice bran |
-
2011
- 2011-03-29 CN CN 201110076516 patent/CN102113532A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303614A (en) * | 1999-12-10 | 2001-07-18 | 郭立文 | Rice germinal membrane food and its production method |
| CN1759725A (en) * | 2005-10-25 | 2006-04-19 | 天津科技大学 | Method for producing fermented rice bran through solid-state fermentation method, and application of fermented rice bran |
Non-Patent Citations (2)
| Title |
|---|
| 《粮食与饲料工业》 20031231 严梅荣等 稳定化米糠在面包中的应用研究 第42-44页 1 , 第10期 * |
| 《食品科学》 20100930 郑志等 超细化脱脂米糠面包的研制 第453-456页 1 第31卷, 第18期 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907815A (en) * | 2013-01-04 | 2014-07-09 | 颜温恭 | Production method for stabilized rice bran fine powder |
| CN103907815B (en) * | 2013-01-04 | 2016-01-06 | 颜温恭 | A kind of manufacture method of rice bran stably attritive powder |
| CN104397100A (en) * | 2014-12-12 | 2015-03-11 | 济南大学 | Preparation method of rolling pot steamed bread |
| CN107319264A (en) * | 2017-05-09 | 2017-11-07 | 湖北工业大学 | A kind of process of fresh rice bran stabilization processes |
| CN107912680A (en) * | 2017-12-12 | 2018-04-17 | 四川农业大学 | A kind of preparation method of rice bran maltose glutinous rice cakes |
| CN107988011A (en) * | 2017-12-27 | 2018-05-04 | 孝感麻糖米酒有限责任公司 | A kind of black rice wine and preparation method thereof |
| CN107988011B (en) * | 2017-12-27 | 2021-08-27 | 孝感麻糖米酒有限责任公司 | Black glutinous rice wine and preparation method thereof |
| CN112535255A (en) * | 2020-12-02 | 2021-03-23 | 吉林省蚕业科学研究院 | Preparation method and application of rice bran powder |
| CN113841829A (en) * | 2021-08-13 | 2021-12-28 | 丰益(上海)生物技术研发中心有限公司 | Rice-flavored rice bran product with high dietary fiber content and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102113532A (en) | Method for preparing nutrition enrichment type bread by using ultra-fine defatted rice bran | |
| CN103519060A (en) | Multipurpose maize enriched flour and production method thereof | |
| CN105166888A (en) | Ginseng and pilose antler tea seed polypeptide lozenge and preparation method therefor | |
| CN105995489A (en) | Edible mushroom fermented corn flour and corn product | |
| CN104305169A (en) | Pumpkin-bone meal soluble granules and preparing method thereof | |
| CN102125263A (en) | Plant-combined health soup | |
| CN102293366B (en) | Method for preparing millet flour noodles by using Ganoderma amboinense fermented millets | |
| CN103504195B (en) | Convenient high-fiber corn nutritional porridge and production method thereof | |
| CN103719678B (en) | A kind of lard fruity rice meal and preparation method thereof | |
| CN102178243A (en) | Instant superfine wall-broken whole powder of bunge auriculate root and preparation method thereof | |
| KR101691483B1 (en) | Manufacturing method of pumpkin bakery having germinated grain using leaven water | |
| Manikantan | Virgin Coconut Oil–Hot and Fermentation Process. | |
| KR101165276B1 (en) | A manufacturing method of rice wine made from sweet potato and a rice wine made by that manufacturing method | |
| CN104531453B (en) | A kind of production method of Pedicellus et Pericarpium Trapae wine | |
| KR20120025123A (en) | Silkworms, pupa, liquor | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| KR101356715B1 (en) | Manufacturing method for red pepper paste using gastrodia elata blume powder | |
| CN105309835A (en) | Waxberry slag feed for promoting growth of lobsters and preparation method thereof | |
| CN108936432A (en) | A kind of full potato ground-slag food and preparation method thereof | |
| CN103876126A (en) | Edible mushroom corn healthy vegetarian diet and production method thereof | |
| KR101792346B1 (en) | Preparation Method of the Fermentation Vinegar of Chestnut and Ogalpi Fruit | |
| CN107771879A (en) | The preparation method of the nutrition reinforced type bread of fine defatted rice bran | |
| CN103907825A (en) | Purely-natural low temperature baked whole corn flour and its making method | |
| CN103355654B (en) | Low-alcohol shitake mushroom beverage and production method thereof | |
| CN103461449B (en) | Mudsnail biscuits and method for manufacturing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110706 |