CN103190565A - Method for preparing rice steamed bread - Google Patents
Method for preparing rice steamed bread Download PDFInfo
- Publication number
- CN103190565A CN103190565A CN2013101231475A CN201310123147A CN103190565A CN 103190565 A CN103190565 A CN 103190565A CN 2013101231475 A CN2013101231475 A CN 2013101231475A CN 201310123147 A CN201310123147 A CN 201310123147A CN 103190565 A CN103190565 A CN 103190565A
- Authority
- CN
- China
- Prior art keywords
- rice
- steamed bun
- per kilogram
- gluten
- ground
- 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.)
- Granted
Links
Landscapes
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a method for preparing rice steamed bread. The method comprises the steps of (1) kneading dough, (2) stewing, (3) molding, (4) fermenting; (5) steaming; and (6) cooling in production of the rice steamed bread. By providing the method for producing the rice steamed bread including a process of directly adding a certain amount of gluten powder and sodium alga acid into the gelatinized rice or rice to change the properties that the rice product does not have a gluten network structure, and has high viscosity and hardness, the rice steamed bread prepared by the preparation method has the structure similar to that of the common wheat bread, but has higher nutritive value than that of the common wheat bread.
Description
Technical field
The present invention relates to the steamed bun manufacture technology field, in particular, relate to utilize the rice after gelatinization or directly utilize ground rice to make the preparation method that raw material is made steamed bun.The metric system steamed bun that this preparation method is made has similar structure to the common wheat steamed bun, but is of high nutritive value than common wheat steamed bun.
Background technology
Steamed bun is one of traditional staple food of Chinese residents, and along with the raising of living standards of the people and the quickening of rhythm of life, the level of socializations that staple food is produced is more and more higher, and manufacturing enterprise's scale is increasing.Investigate according to units concerned, the steamed bun that sell in present national cities and towns is that machining is produced more than 9 one-tenth, the enterprise that wherein has a daily output of the 3-7t steamed bun accounts for 30%-40%, has a daily output of the above enterprise of 8t and accounts for 10%, and steamed bun has become the most large commercialization staple food manufactured goods.The raw material of traditional steamed bun mainly is wheat flour, and in China, rice also is one of traditional staple food, and carbohydrate containing about 75% in the rice, protein 7%-8%, and fatty 1.3%-1.8%, and contain abundant B family vitamin etc.The biological value of protein and amino acid whose composition be all than cereal crop height such as wheat, barley, millet, corns in the rice, and digestibility also is higher a kind of in the grain protein.Therefore, edible rice has higher nutritive value.
In addition, in China, the relatively poor rice of many mouthfeels is arranged every year and cracks rice not to be utilized effectively.Utilize rice to make steamed bun, the utilization that not only can be rice provides new direction, and the utilization rate that can improve the relatively poor rice of this class mouthfeel or crack rice; And the value of rice protein is mainly reflected in it and is rich in various essential amino acids, and especially lysine content is higher than other Cereals classes.But the protein in the rice is different with the protein in the wheat, can not form the gluten network structure of high resilience and cohesive force after the suction, so it is higher that traditional rice made products mostly is water content, viscosity, the rice cake based food that hardness is bigger be not so see steamed bun or the Related product that utilizes rice or ground rice to make at present on the market as yet.Therefore production technology, the selection optimization technological parameter of innovating metric system steamed bun have been to need the urgent problem that solves in the production of metric system steamed bun, also are the needs of steamed bun industry development.
Summary of the invention
The objective of the invention is to, provide a kind of a certain amount of Gluten and sodium alginate of in the rice after gelatinization or directly in ground rice, adding to change and do not have the gluten network structure in the rice flour produts, the method for the production metric system steamed bun of viscosity, big these character of hardness.
The object of the invention is achieved through the following technical solutions:
A kind of preparation method of metric system steamed bun is characterized in that comprising the steps and process conditions:
(1) and face: the rice that will clean is put in the steamed rice machine pallet, add the ratio of 1-1.2kg water according to the per kilogram rice stirring in the water adding rice, pallet put into the boiling of steamed rice machine to grain of rice volumetric expansion to twice, do not have to take out after the stiff part in the middle of the grain of rice, then rice is stirred into Mi Tuanzhuan with mixer, again according to the ratio that is added into 10-40g Gluten and 1-4g sodium alginate in the per kilogram rice, the rice group after stirring, Gluten and sodium alginate are poured in the dough mixing machine and are stirred, the ratio of adding the active dry yeast that 2.5-7.5g activated according to the per kilogram rice lentamente while stirring is added into active dry yeast then, continues to be stirred to no dried noodle again, smooth surface, the sticking slightly hand of rice group; Perhaps according to the ratio that is added into 10-40g Gluten and 1-4g sodium alginate in the per kilogram ground rice, ground rice, Gluten and sodium alginate poured in the dough mixing machine stir, the ratio of adding the active dry yeast that 2.5-7.5g activated according to per kilogram ground rice lentamente while stirring is added into active dry yeast then, water is added according to the ratio that per kilogram ground rice adds 500-650g water in the back that stirs, and continues to be stirred to no dried noodle, smooth surface, rice group again and glues hand slightly.
(2) leave standstill: the rice group that will become reconciled is placed in the environment about temperature 25-35 ℃, relative humidity 75-85% and left standstill 10 minutes.
(3) moulding: the rice that will leave standstill is rolled into a ball the shape that is rubbed into strip, and with hand or machine it is twisted into the thickness homogeneous, and smooth cylindrical shape cuts into millet group with columniform rice post then, is twisted into ganoid steamed bun base then.
(4) proof: the steamed bun base of forming is put into 35-40 ℃, the proofing box of relative humidity 80-90% proof 70-90 minute.
(5) steam: an amount of running water is put into steamer, and moderate heat is boiled, treated a large amount of steam after, steamed bun put into carries out decatize 25-40 minute again.
(6) cooling: cooling at normal temperatures can obtain finished product metric system steamed bun.
Rice described in the described step (1) is general commercially available polished rice or long-grained nonglutinous rice, and perhaps polished rice or the long-grained nonglutinous rice that is ground in the rice process cracked rice.
The addition of water described in the described step (1) is that addition is 1.1-1.2kg in the per kilogram rice, and addition is 550-600g in the per kilogram ground rice.
The Gluten addition is to add 25-30g in per kilogram rice or the ground rice described in the described step (1); Described sodium alginate addition is to add 2-3g in per kilogram rice or the ground rice; Described Gluten and sodium alginate are general delicatessen food level Gluten and sodium alginate.
Yeast weight described in the described step (1) is in the yeast dry powder quality, and described yeast is general commercially available bread active dry yeast, and addition is the active dry yeast after per kilogram rice or ground rice add the 5g activation.
Ground rice described in the described step (1) is polished rice or long-grained nonglutinous rice powder, and ground rice can be stampped powder process, roll powder process, flour milling of stone grinder, air-flow powder crushing process or the powder process of high speed rotary impact and gets through cylinder by rice.
The environment that the Mi Tuanying that will become reconciled in the described step (2) is placed on about temperature 33-35 ℃, relative humidity 80-85% left standstill 10 minutes.
In the described step (4) the steamed bun base of forming put into 35-37 ℃, the proofing box of relative humidity 80-85% and proof 85-90 minute.
In the described step (4) the steamed bun base of forming put into 38-40 ℃, the proofing box of relative humidity 86-90% and proof 70-80 minute.
Described step (5) is put into steamer with an amount of running water, and moderate heat is boiled, treated a large amount of steam after, steamed bun put into carries out decatize 25-30 again and divide to adopt the steamed bread quality of said method gained as follows:
Outward appearance: surperficial pucker-free, subside complete form.
Inner: matter structure feature homogeneous, flexible, be spongy, there are not coarse coarse pored, local lump, dry powder vestige.
Mouthfeel: do not have the sense of giving birth to, do not stick to one's teeth, not gritty.
Flavour and smell: have ground rice distinctive flavour and smell after fermenting, steaming, free from extraneous odour.
Specific volume 〉=1.7; Moisture≤45%; PH:5.6-7.2.
Escherichia coli≤30MPN/100g; Mold count≤200CFU/g; Pathogenic bacteria do not detect.
The present invention has following advantage and beneficial effect:
Metric system steamed bun not only for the relatively poor rice of mouthfeel provides new direction with the utilization of cracking rice, improves the utilization rate of rice; And the biological value of rice protein and amino acid whose composition be all than cereal crop height such as wheat, barley, millet, corns, and digestibility also is higher a kind of in the grain protein; In addition, the additive that the present invention adds is Gluten, and Gluten is the native protein that extracts in the wheat, and therefore product of the present invention also has the nutritional labeling of original wheat flour steamed bun except having the nutritional labeling of rice.Therefore, the ground rice steamed bun has higher nutritive value than wheat flour steamed bun.In addition, another kind of additive sodium alginate of the present invention is a kind of safe food additives, can be used as the base material of bionic foods or remedy diet, because it is actually a kind of native cellulose, can slow down the absorption of fat sugar and cholate, has the reduction serum cholesterol, the effect of triglycerides and blood sugar in the blood, can prevent hypertension, diabetes, modern diseases such as obesity, it can suppress poisonous metal such as strontium in enteron aisle, cadmium, accumulation in vivo such as lead, exactly because these important function of sodium alginate, at home and abroad paid attention to by people day by day, the Japanese calls " life prolonging food " to the food that is rich in sodium alginate, and the American then is called " marvellous food additives "; Once there was result of study to show that high salt meals have certain influence to health, and in traditional Flour product, in dough, be added into edible salt to increase the gluten biceps, to improve the internal structure of wheaten food, but in the production technology of the present invention then be these effects that utilize the gelling effect replacement edible salt of sodium alginate, therefore, product of the present invention will become a kind of fashion food that the modern pursues, and be particularly suitable for the crowd of strict control edible salt intake.
The specific embodiment
The invention will be further described below in conjunction with embodiment, but the scope of protection of present invention is not limited to be implemented on the scope of embodiment statement
Embodiment 1:
Preparation 10kg has cleaned up rice and has put in the pallet of steamed rice machine, stirring in the 11kg water adding rice, putting into the boiling of steamed rice machine does not have to take out after the stiff part to volumetric expansion to twice, in the middle of the grain of rice, the rice that takes out is stirred into Mi Tuanzhuan with mixer, pour the dough mixing machine stirring into after then rice group being mixed into 250g Gluten and 20g sodium alginate, slowly add the active dry yeast that 50g has activated then while stirring, continue to be stirred to the sticking slightly hand of no dried noodle, smooth surface, dough again; Pouring dough mixing machine into after perhaps 10kg ground rice, 250g Gluten and 20g sodium alginate being mixed stirs, slowly add the active dry yeast that 50g has activated then while stirring, add 5.5kg water after stirring, continue to be stirred to the sticking slightly hand of no dried noodle, smooth surface, dough again; The environment that the dough that will become reconciled is placed on 30 ℃ of temperature, relative humidity about 75% left standstill 10 minutes; With the dough that the leaves standstill shape that is rubbed into strip, with hand or machine it is formed the thickness homogeneous, smooth cylindrical shape, the dough with cylinder cuts into little dough then, is twisted into ganoid steamed bun base then; The steamed bun base of forming is put into 37 ℃, the proofing box of relative humidity 80% proof 80 minutes; An amount of running water is put into steamer, and moderate heat is boiled, treated a large amount of steam after, the steamed bun that proofs put into carried out decatize again 25 minutes; Well-done steamed bun is cooled off at normal temperatures, can obtain finished product metric system steamed bun.Make gained steamed bun and common wheat powder steamed bun basically identical, surperficial pucker-free, subside complete form; Inner matter structure feature homogeneous, flexible, be spongy, there are not coarse coarse pored, local lump, dry powder vestige; Do not have the sense of giving birth to, do not stick to one's teeth, not gritty; Have rice distinctive flavour and smell after fermenting, steaming.
Embodiment 2:
Preparation 10kg has cleaned up rice and has put in the pallet of steamed rice machine, stirring in the 11.8kg water adding rice, putting into the boiling of steamed rice machine does not have to take out after the stiff part to volumetric expansion to twice, in the middle of the grain of rice, the rice that takes out is stirred into Mi Tuanzhuan with mixer, pour the dough mixing machine stirring into after then rice group being mixed into 280g Gluten and 24g sodium alginate, slowly add the active dry yeast that 50g has activated then while stirring, continue to be stirred to the sticking slightly hand of no dried noodle, smooth surface, dough again; Perhaps 10kg ground rice, 280g Gluten and 24g sodium alginate being poured into dough mixing machine stirs, slowly add the active dry yeast that 50g has activated then while stirring, add 5.8kg water after stirring, continue to be stirred to the sticking slightly hand of no dried noodle, smooth surface, dough again; The environment that the dough that will become reconciled is placed on 30 ℃ of temperature, relative humidity about 75% left standstill 10 minutes; With the dough that the leaves standstill shape that is rubbed into strip, with hand or machine it is formed the thickness homogeneous, smooth cylindrical shape, the dough with cylinder cuts into little dough then, is twisted into ganoid steamed bun base then; The steamed bun base of forming is put into 37 ℃, the proofing box of relative humidity 85% proof 70 minutes; An amount of running water is put into steamer, and moderate heat is boiled, treated a large amount of steam after, the steamed bun that proofs put into carried out decatize again 25 minutes; Well-done steamed bun is cooled off at normal temperatures, can obtain finished product metric system steamed bun.Make gained steamed bun and common wheat powder steamed bun basically identical, surperficial pucker-free, subside complete form; Inner matter structure feature homogeneous, flexible, be spongy, there are not coarse coarse pored, local lump, dry powder vestige; Do not have the sense of giving birth to, do not stick to one's teeth, not gritty; Have ground rice distinctive flavour and smell after fermenting, steaming.
Embodiment 3:
Preparation 10kg has cleaned up rice and has put in the pallet of steamed rice machine, stirring in the 11.8kg water adding rice, putting into the boiling of steamed rice machine does not have to take out after the stiff part to volumetric expansion to twice, in the middle of the grain of rice, the rice that takes out is stirred into Mi Tuanzhuan with mixer, pour the dough mixing machine stirring into after then rice group being mixed into 250g Gluten and 30g sodium alginate, slowly add the active dry yeast that 50g has activated then while stirring, continue to be stirred to the sticking slightly hand of no dried noodle, smooth surface, dough again; Perhaps 10kg ground rice, 250g Gluten and 30g sodium alginate being poured into dough mixing machine stirs, slowly add the active dry yeast that 50g has activated then while stirring, add 5.8kg water after stirring, continue to be stirred to the sticking slightly hand of no dried noodle, smooth surface, dough again; The environment that the dough that will become reconciled is placed on 30 ℃ of temperature, relative humidity about 75% left standstill 10 minutes; With the dough that the leaves standstill shape that is rubbed into strip, with hand or machine it is formed the thickness homogeneous, smooth cylindrical shape, the dough with cylinder cuts into little dough then, is twisted into ganoid steamed bun base then; The steamed bun base of forming is put into 37 ℃, the proofing box of relative humidity 80% proof 80 minutes; An amount of running water is put into steamer, and moderate heat is boiled, treated a large amount of steam after, the steamed bun that proofs put into carried out decatize again 25 minutes; Well-done steamed bun is cooled off at normal temperatures, can obtain finished product metric system steamed bun.Make gained steamed bun and common wheat powder steamed bun basically identical, surperficial pucker-free, subside complete form; Inner matter structure feature homogeneous, flexible, be spongy, there are not coarse coarse pored, local lump, dry powder vestige; Do not have the sense of giving birth to, do not stick to one's teeth, not gritty; Have ground rice distinctive flavour and smell after fermenting, steaming.
Embodiment 4:
Preparation 10kg has cleaned up rice and has put in the pallet of steamed rice machine, stirring in the 12kg water adding rice, putting into the boiling of steamed rice machine does not have to take out after the stiff part to volumetric expansion to twice, in the middle of the grain of rice, the rice that takes out is stirred into Mi Tuanzhuan with mixer, pour the dough mixing machine stirring into after then rice group being mixed into 300g Gluten and 20g sodium alginate, slowly add the active dry yeast that 50g has activated then while stirring, continue to be stirred to the sticking slightly hand of no dried noodle, smooth surface, dough again; Perhaps 10kg ground rice, 300g Gluten and 20g sodium alginate being poured into dough mixing machine stirs, slowly add the active dry yeast that 50g has activated then while stirring, add 6kg water after stirring, continue to be stirred to the sticking slightly hand of no dried noodle, smooth surface, dough again; The environment that the dough that will become reconciled is placed on 30 ℃ of temperature, relative humidity about 75% left standstill 10 minutes; With the dough that the leaves standstill shape that is rubbed into strip, with hand or machine it is formed the thickness homogeneous, smooth cylindrical shape, the dough with cylinder cuts into little dough then, is twisted into ganoid steamed bun base then; The steamed bun base of forming is put into 37 ℃, the proofing box of relative humidity 85% proof 70 minutes; An amount of running water is put into steamer, and moderate heat is boiled, treated a large amount of steam after, the steamed bun that proofs put into carried out decatize again 25 minutes; Well-done steamed bun is cooled off at normal temperatures, can obtain finished product metric system steamed bun.Make gained steamed bun and common wheat powder steamed bun basically identical, surperficial pucker-free, subside complete form; Inner matter structure feature homogeneous, flexible, be spongy, there are not coarse coarse pored, local lump, dry powder vestige; Do not have the sense of giving birth to, do not stick to one's teeth, not gritty; Have ground rice distinctive flavour and smell after fermenting, steaming.
Embodiment 5:
Preparation 10kg has cleaned up rice and has put in the pallet of steamed rice machine, stirring in the 12kg water adding rice, putting into the boiling of steamed rice machine does not have to take out after the stiff part to volumetric expansion to twice, in the middle of the grain of rice, the rice that takes out is stirred into Mi Tuanzhuan with mixer, pour the dough mixing machine stirring into after then rice group being mixed into 300g Gluten and 30g sodium alginate, slowly add the active dry yeast that 50g has activated then while stirring, continue to be stirred to the sticking slightly hand of no dried noodle, smooth surface, dough again; Perhaps 10kg ground rice, 300g Gluten and 30g sodium alginate being poured into dough mixing machine stirs, slowly add the active dry yeast that 50g has activated then while stirring, add 6kg water after stirring, continue to be stirred to the sticking slightly hand of no dried noodle, smooth surface, dough again; The environment that the dough that will become reconciled is placed on 30 ℃ of temperature, relative humidity about 75% left standstill 10 minutes; With the dough that the leaves standstill shape that is rubbed into strip, with hand or machine it is formed the thickness homogeneous, smooth cylindrical shape, the dough with cylinder cuts into little dough then, is twisted into ganoid steamed bun base then; The steamed bun base of forming is put into 37 ℃, the proofing box of relative humidity 80% proof 80 minutes; An amount of running water is put into steamer, and moderate heat is boiled, treated a large amount of steam after, the steamed bun that proofs put into carried out decatize again 25 minutes; Well-done steamed bun is cooled off at normal temperatures, can obtain finished product metric system steamed bun.Make gained steamed bun and common wheat powder steamed bun basically identical, surperficial pucker-free, subside complete form; Inner matter structure feature homogeneous, flexible, be spongy, there are not coarse coarse pored, local lump, dry powder vestige; Do not have the sense of giving birth to, do not stick to one's teeth, not gritty; Have ground rice distinctive flavour and smell after fermenting, steaming.
Claims (10)
1. the preparation method of a metric system steamed bun is characterized in that comprising the steps and process conditions:
(1) and face: the rice that will clean is put in the steamed rice machine pallet, add the ratio of 1-1.2kg water according to the per kilogram rice stirring in the water adding rice, pallet put into the boiling of steamed rice machine to grain of rice volumetric expansion to twice, do not have to take out after the stiff part in the middle of the grain of rice, then rice is stirred into Mi Tuanzhuan with mixer, again according to the ratio that is added into 10-40g Gluten and 1-4g sodium alginate in the per kilogram rice, the rice group after stirring, Gluten and sodium alginate are poured in the dough mixing machine and are stirred, the ratio of adding the active dry yeast that 2.5-7.5g activated according to the per kilogram rice lentamente while stirring is added into active dry yeast then, continues to be stirred to no dried noodle again, smooth surface, the sticking slightly hand of rice group; Perhaps according to the ratio that is added into 10-40g Gluten and 1-4g sodium alginate in the per kilogram ground rice, ground rice, Gluten and sodium alginate poured in the dough mixing machine stir, the ratio of adding the active dry yeast that 2.5-7.5g activated according to per kilogram ground rice lentamente while stirring is added into active dry yeast then, water is added according to the ratio that per kilogram ground rice adds 500-650g water in the back that stirs, and continues to be stirred to no dried noodle, smooth surface, rice group again and glues hand slightly.
(2) leave standstill: the rice group that will become reconciled is placed in the environment about temperature 25-35 ℃, relative humidity 75-85% and left standstill 10 minutes.
(3) moulding: the rice that will leave standstill is rolled into a ball the shape that is rubbed into strip, and with hand or machine it is twisted into the thickness homogeneous, and smooth cylindrical shape cuts into millet group with columniform rice post then, is twisted into ganoid steamed bun base then.
(4) proof: the steamed bun base of forming is put into 35-40 ℃, the proofing box of relative humidity 80-90% proof 70-90 minute.
(5) steam: an amount of running water is put into steamer, and moderate heat is boiled, treated a large amount of steam after, steamed bun put into carries out decatize 25-40 minute again.
(6) cooling: cooling at normal temperatures can obtain finished product metric system steamed bun.
2. rice described in the described step (1) is general commercially available polished rice or long-grained nonglutinous rice, and perhaps polished rice or the long-grained nonglutinous rice that is ground in the rice process cracked rice.
3. the addition of water described in the described step (1) is that addition is 1.1-1.2kg in the per kilogram rice, and addition is 550-600g in the per kilogram ground rice.
4. the Gluten addition is to add 25-30g in per kilogram rice or the ground rice described in the described step (1); Described sodium alginate addition is to add 2-3g in per kilogram rice or the ground rice; Described Gluten and sodium alginate are general delicatessen food level Gluten and sodium alginate.
5. yeast weight described in the described step (1) is in the yeast dry powder quality, and described yeast is general commercially available bread active dry yeast, and addition is the active dry yeast after per kilogram rice or ground rice add the 5g activation.
6. ground rice described in the described step (1) is polished rice or long-grained nonglutinous rice powder, and ground rice can be stampped powder process, roll powder process, flour milling of stone grinder, air-flow powder crushing process or the powder process of high speed rotary impact and gets through cylinder by rice.
7. the environment that is placed on about temperature 33-35 ℃, relative humidity 80-85% of the Mi Tuanying that will become reconciled in the described step (2) left standstill 10 minutes.
8. in the described step (4) the steamed bun base of forming put into 35-37 ℃, the proofing box of relative humidity 80-85% and proof 85-90 minute.
9. in the described step (4) the steamed bun base of forming put into 38-40 ℃, the proofing box of relative humidity 86-90% and proof 70-80 minute.
10. described step (5) is put into steamer with an amount of running water, and moderate heat is boiled, treated a large amount of steam after, steamed bun put into carries out decatize 25-30 branch again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310123147.5A CN103190565B (en) | 2013-04-10 | 2013-04-10 | Method for preparing rice steamed bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310123147.5A CN103190565B (en) | 2013-04-10 | 2013-04-10 | Method for preparing rice steamed bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103190565A true CN103190565A (en) | 2013-07-10 |
| CN103190565B CN103190565B (en) | 2014-09-17 |
Family
ID=48713531
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310123147.5A Expired - Fee Related CN103190565B (en) | 2013-04-10 | 2013-04-10 | Method for preparing rice steamed bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103190565B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010984A (en) * | 2014-04-28 | 2015-11-04 | 丽水市天天向上餐饮管理有限公司 | Rice steamed bread |
| CN107198101A (en) * | 2017-06-16 | 2017-09-26 | 王晓彬 | A kind of ease constipation road steamed bun powder and preparation method thereof and purposes |
| CN107334053A (en) * | 2017-06-16 | 2017-11-10 | 王晓彬 | A kind of special steamed bun powder of diabetes and preparation method thereof and purposes |
| CN107348446A (en) * | 2017-07-18 | 2017-11-17 | 望谟县金腾软木（淀粉）制品有限责任公司 | A kind of typical local food prepared with acorn nut powder and preparation method thereof |
| CN109430725A (en) * | 2018-12-28 | 2019-03-08 | 河北省农林科学院谷子研究所 | Germinate maize steamed bun industrialized preparing process |
| CN112544868A (en) * | 2020-11-18 | 2021-03-26 | 湖南馒贝贝食品科技有限公司 | Preparation method of whole brown rice old fermented steamed bread |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558847A (en) * | 2009-05-26 | 2009-10-21 | 华中农业大学 | Special ferment cake powder, method for preparing same and application thereof |
| CN102283269A (en) * | 2011-07-25 | 2011-12-21 | 汪琳 | Method for preparing pure rice flour bread and pure rice flour bread prepared by same |
| CN102302043A (en) * | 2011-09-28 | 2012-01-04 | 中南林业科技大学 | Processing method for rice bread |
-
2013
- 2013-04-10 CN CN201310123147.5A patent/CN103190565B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558847A (en) * | 2009-05-26 | 2009-10-21 | 华中农业大学 | Special ferment cake powder, method for preparing same and application thereof |
| CN102283269A (en) * | 2011-07-25 | 2011-12-21 | 汪琳 | Method for preparing pure rice flour bread and pure rice flour bread prepared by same |
| CN102302043A (en) * | 2011-09-28 | 2012-01-04 | 中南林业科技大学 | Processing method for rice bread |
Non-Patent Citations (1)
| Title |
|---|
| 刘玮等: "米粉面包生产工艺的研究", 《食品科学》, vol. 25, 31 December 2004 (2004-12-31), pages 108 - 111 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010984A (en) * | 2014-04-28 | 2015-11-04 | 丽水市天天向上餐饮管理有限公司 | Rice steamed bread |
| CN107198101A (en) * | 2017-06-16 | 2017-09-26 | 王晓彬 | A kind of ease constipation road steamed bun powder and preparation method thereof and purposes |
| CN107334053A (en) * | 2017-06-16 | 2017-11-10 | 王晓彬 | A kind of special steamed bun powder of diabetes and preparation method thereof and purposes |
| CN107348446A (en) * | 2017-07-18 | 2017-11-17 | 望谟县金腾软木（淀粉）制品有限责任公司 | A kind of typical local food prepared with acorn nut powder and preparation method thereof |
| CN109430725A (en) * | 2018-12-28 | 2019-03-08 | 河北省农林科学院谷子研究所 | Germinate maize steamed bun industrialized preparing process |
| CN109430725B (en) * | 2018-12-28 | 2022-02-18 | 河北省农林科学院谷子研究所 | Industrial production method of germinated millet steamed bread |
| CN112544868A (en) * | 2020-11-18 | 2021-03-26 | 湖南馒贝贝食品科技有限公司 | Preparation method of whole brown rice old fermented steamed bread |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103190565B (en) | 2014-09-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103190565B (en) | Method for preparing rice steamed bread | |
| CN103519190A (en) | Processing method for lotus leaf steamed cakes | |
| CN104137967A (en) | Oat premix powder | |
| CN104323129A (en) | Coix seed barley buckwheat coarse cereal noodle and production method thereof | |
| CN104322620A (en) | Broomcorn-oat-buckwheat coarse cereal bread | |
| CN104323130A (en) | Sorghum millet oat coarse cereal noodle and production method thereof | |
| CN108077368B (en) | Low-GI biscuit and preparation method thereof | |
| CN104431751B (en) | A kind of high-resistance starch steamed bread and preparation method thereof | |
| CN105533435A (en) | Low-fat potato whole-meal fine dried noodles and processing method thereof | |
| CN105475422A (en) | Anti-aging bread and making method thereof | |
| KR20090114721A (en) | Preparation method of rice bread | |
| WO2019169883A1 (en) | Weight loss meal replacement bar using bananas as main ingrediaent and preparation method therefor | |
| CN104996909B (en) | A kind of special low albumen sorghum noodles of Diabetic Nephropathy patients and preparation method thereof | |
| CN106578907A (en) | Whole-oatmeal steamed bread and making method thereof | |
| CN102178169B (en) | Pseudo-ginseng health promotion noodle and making method thereof | |
| CN101536747A (en) | Preparation method of taro noodle | |
| CN103535613A (en) | Wholewheat dried noodles and processing method thereof | |
| CN102342422B (en) | Method for producing glutinous rice dumplings without being mixed in soup | |
| CN116098264A (en) | Chlamydomonas reinhardtii composition with low glycemic index and high nutrition and application thereof | |
| KR101429366B1 (en) | Rice processed food using fermented brown rice and method for preparing the same | |
| CN106035552A (en) | Low-fat-content pound cakes and preparation method thereof | |
| CN109588445A (en) | A kind of dietary fiber crisp short cakes with sesame and preparation method thereof | |
| KR20040000709A (en) | Method for manufacturing a strip of rice noodle | |
| CN104757078A (en) | Herba andrographitis pigskin jelly corn core butter cake and making method thereof | |
| CN104757083A (en) | Pineapple pudding corn core cake with garlic fragrance and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140917 |