CN104920544A - Nutrient fiber food containing glutinous rice bran - Google Patents
Nutrient fiber food containing glutinous rice bran Download PDFInfo
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- CN104920544A CN104920544A CN201510309246.1A CN201510309246A CN104920544A CN 104920544 A CN104920544 A CN 104920544A CN 201510309246 A CN201510309246 A CN 201510309246A CN 104920544 A CN104920544 A CN 104920544A
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Abstract
The invention relates to a nutrient fiber food containing glutinous rice bran. The nutrient fiber food is characterized by being prepared from the following components in parts by weight: 80-150 parts of nutrient glutinous rice bran, 1-2 parts of sweet peptide, 4-10 parts of tartarian buckwheat germ flour, 1.5-2.5 parts of white tea powder, 0.4-0.8 part of purple potato leaf polysaccharide, 1-3 parts of eel bones, 1-3 parts of dry powder of ass white blood, and 0.4-0.6 part of selenium-enriched salt. The biscuit products of the nutrient fiber food disclosed by the invention are rich in raw material resources, are large in domestic and foreign consumption crowds, are wide in market prospect, can complement dietary fibers necessary for human bodies, are free from side effects, are free from peculiar smell, and are quite suitable for sub-health crowds and old people to eat.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of fiber nutrient food containing glutinous rice chaff.
Background technology
Glutinous rice, also known as glutinous rice, is a kind of rice.Glutinous rice is about containing protein 9%, fat 1% and carbohydrate etc.Glutinous rice starch mostly is amylopectin, and the many amyloses of Indica Rice Starch, so glutinous rice is softer than long-grained nonglutinous rice sticky and not easily aging under low temperature.The pyramid-shaped dumpling that China often eats just adopts glutinous rice to make, and is the food that a kind of common people often eat.
Rice bran is the pericarp, seed coat, perisperm, aleurone etc. of brown rice essence being smash the secondary rice generated when (essence grind) manufactures rice, and known oil content, protein, inorganic matter, vitamin B complex (particularly B1) are abundant.In addition, the gamma oryzanol also contained in known rice bran has antioxidation, reduces the effect of cholesterol.Therefore, attempted rice bran processed goods to be used for fortification or applied as with the complementary goods acting as object, the food additives of enjoying them.And in production rice bran nutrients and rice bran nutritive fiber, rice bran stabilization is very important process procedure.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious, the fiber nutrient food containing glutinous rice chaff that nutritional labeling is high.
Technical problem to be solved by this invention realizes by the following technical solutions:
A fiber nutrient food containing glutinous rice chaff, is made up of the component of following parts by weight: nutrition glutinous rice chaff 80-150 part, sweet taste peptide 1-2 part, bitter-buckwheat embryo powder 4-10 part, white tea powder 1.5-2.5 part, purple potato leaf polyose 0.4-0.8 part, mud eel bone 1-3 part, donkey white blood dry powder 1-3 part, rich selenium salt 0.4-0.6 part;
The better parts by weight of each component are: nutrition glutinous rice chaff 100 parts, sweet taste peptide 1.5 parts, 5 parts, bitter-buckwheat embryo powder, white tea powder 2 parts, purple potato leaf polyose 0.5 part, mud eel bone 1.5 parts, 2 parts, donkey white blood dry powder, rich selenium salt 0.5 part;
The preparation method of above-mentioned nutraceutical (biscuit) is as follows:
1) select materials and weigh: according to mass production capabilities, respectively nutrition glutinous rice chaff, sweet taste peptide, bitter-buckwheat embryo powder, white tea powder, purple potato leaf polyose, mud eel bone, donkey white blood dry powder and rich selenium salt are weighed;
2) respectively according to expanded environmental condition: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, time 30-60 minute, carry out expanding treatment to the white blood dry powder of nutrition glutinous rice chaff, bitter-buckwheat embryo powder, mud eel bone and donkey;
3) raw material of expanded mistake is mixed with white tea powder, purple potato leaf polyose, sweet taste peptide, rich selenium salt, add appropriate warm water and make raw material be starchiness;
4) ferment in fermentation tank, wherein temperature 32 DEG C-45 DEG C in tank, pressure 2.0-3.8Mpa, time 50-90 minute;
5) fermented rear rolling 40-60 minute, rolling temperature 25 DEG C-32 DEG C, intensity 2.0-3.0kJ/m
2, rotating speed 30-50 rev/min;
6) baking molding, according to leisure food baking condition baking molding, temperature requirement: face fire temperature 140-180 DEG C, the fire in a stove before fuel is added temperature 150-280 DEG C of the first warm area; The face fire temperature of the second warm area is 180-240 DEG C, and fire in a stove before fuel is added temperature is 260-190 DEG C; Face fire temperature 210-250 DEG C, the fire in a stove before fuel is added temperature 190-240 DEG C of three-temperature-zone; Rotating speed 400-500 rev/min;
7) cool: in the cooling tank being equipped with ultraviolet illumination sterilizing, cool 6-12 minute, chilling temperature is 30-50 DEG C;
8) packaging warehouse-in, enters sales section.
The preparation method of above-mentioned nutrition glutinous rice chaff is as follows:
1) fresh glutinous rice chaff to be sieved removal of impurities, send into freezing equipment and carry out freezing processing, freezing 4-5 hour under subzero 20 DEG C of environment; Make rice bran stabilization through freezing processing, guarantee that nutriment does not run off;
2) by step 1) in freezing after glutinous rice chaff send into grinder, continuously grinding 2 hours, pour in reactor and inject steam while stirring, under steam temperature in reactor reaches the condition of 130 DEG C, glutinous rice chaff is allowed fully to be stirred in a kettle., make it be heated evenly, about add thermal agitation 30-60 minute;
3) by step 2) in heating after glutinous rice chaff on freezing bed, under 0 DEG C of-2 DEG C of condition refrigerate 24 hours, make its crystallization retrogradation, make hydrone analyse drench out from glutinous rice chaff;
4) by step 3) in analyse the glutinous rice chaff block after drench hydrone and send into vacuum tumbler, continuous tumbling 2 hours, make glutinous rice chaff block softening, broken;
5) the glutinous rice chaff after tumbling is sent into dryer, low temperature drying under the environment of 65-70 DEG C, makes its moisture within 14%;
6) by step 5) in the glutinous rice chaff of drying utilize ball mill to be milled to 400 orders.
Further, above-mentioned rich selenium salt is made up of the component of following parts by weight: 50 parts, sodium chloride, 10 parts, potassium chloride, purple sweet potato cyanidin 2 parts, mung bean flour 0.5 part, Se-enriched yeast 5 parts, flavour nucleotide disodium 0.05 part, soluble polysaccharide 0.5 part, zinc albuminate 0.05 part, zein 0.5 part, white granulated sugar 0.5 part;
Preparation method is as follows:
1) sodium chloride, potassium chloride, purple sweet potato cyanidin, mung bean flour, Se-enriched yeast, flavour nucleotide disodium, soluble polysaccharide, zinc albuminate, zein and white granulated sugar are carried out raw material examination, proportioning by said ratio;
2) by sodium chloride, potassium chloride, Se-enriched yeast, purple sweet potato cyanidin, flavour nucleotide disodium, soluble polysaccharide, zein, zinc albuminate and white granulated sugar, be dissolved in deionized water, be warming up to 85 DEG C, be stirred to the rotating speed of 300r/min and dissolve completely, be mixed with the solution that dry matter weight concentration is 35%-45%;
3) treat that solution is cooled to 40 DEG C, under the rotating speed of 300r/min stirs, add mung bean flour, after stirring 10 minutes with the rotating speed of 300r/min, Centrafugal spray drying tower is adopted to carry out spraying dry immediately, drying tower EAT is 145-155 DEG C, and leaving air temp is 95-105 DEG C, obtains grain products;
4) above-mentioned grain products is carried out dry sterilization, the moisture of products obtained therefrom is below 0.5%;
5) screen above-mentioned dried grain products, particle size range, at 80-150 μm, obtains rich selenium salt after cooling.This rich selenium salt can reduce the consumption of salt, and less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, have good opsonic action to health.
The invention has the beneficial effects as follows: biscuits prepared by the present invention, raw material resources are enriched, and colony of domestic and international consumer groups is larger, wide market, can supplement the dietary fiber of needed by human, have no side effect, free from extraneous odour, is very applicable to sub-health population and designed for old people.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A fiber nutrient biscuit containing glutinous rice chaff, is made up of the component of following parts by weight: nutrition glutinous rice chaff 100 parts, sweet taste peptide 1.5 parts, 5 parts, bitter-buckwheat embryo powder, white tea powder 2 parts, purple potato leaf polyose 0.5 part, mud eel bone 1.5 parts, 2 parts, donkey white blood dry powder, rich selenium salt 0.5 part;
The preparation method of above-mentioned nutrient biscuit is as follows:
1) select materials and weigh: according to mass production capabilities, respectively nutrition glutinous rice chaff, sweet taste peptide, bitter-buckwheat embryo powder, white tea powder, purple potato leaf polyose, mud eel bone, donkey white blood dry powder and rich selenium salt are weighed;
2) respectively according to expanded environmental condition: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, time 30-60 minute, carry out expanding treatment to the white blood dry powder of nutrition glutinous rice chaff, bitter-buckwheat embryo powder, mud eel bone and donkey;
3) raw material of expanded mistake is mixed with white tea powder, purple potato leaf polyose, sweet taste peptide, rich selenium salt, add appropriate warm water and make raw material be starchiness;
4) ferment in fermentation tank, wherein temperature 32 DEG C-45 DEG C in tank, pressure 2.0-3.8Mpa, time 50-90 minute;
5) fermented rear rolling 40-60 minute, rolling temperature 25 DEG C-32 DEG C, intensity 2.0-3.0kJ/m
2, rotating speed 30-50 rev/min;
6) baking molding, according to leisure food baking condition baking molding, temperature requirement: face fire temperature 140-180 DEG C, the fire in a stove before fuel is added temperature 150-280 DEG C of the first warm area; The face fire temperature of the second warm area is 180-240 DEG C, and fire in a stove before fuel is added temperature is 260-190 DEG C; Face fire temperature 210-250 DEG C, the fire in a stove before fuel is added temperature 190-240 DEG C of three-temperature-zone; Rotating speed 400-500 rev/min;
7) cool: in the cooling tank being equipped with ultraviolet illumination sterilizing, cool 6-12 minute, chilling temperature is 30-50 DEG C;
8) packaging warehouse-in, enters sales section.
The preparation method of above-mentioned nutrition glutinous rice chaff is as follows:
1) fresh glutinous rice chaff to be sieved removal of impurities, send into freezing equipment and carry out freezing processing, freezing 4-5 hour under subzero 20 DEG C of environment; Make rice bran stabilization through freezing processing, guarantee that nutriment does not run off;
2) by step 1) in freezing after glutinous rice chaff send into grinder, continuously grinding 2 hours, pour in reactor and inject steam while stirring, under steam temperature in reactor reaches the condition of 130 DEG C, glutinous rice chaff is allowed fully to be stirred in a kettle., make it be heated evenly, about add thermal agitation 30-60 minute;
3) by step 2) in heating after glutinous rice chaff on freezing bed, under 0 DEG C of-2 DEG C of condition refrigerate 24 hours, make its crystallization retrogradation, make hydrone analyse drench out from glutinous rice chaff;
4) by step 3) in analyse the glutinous rice chaff block after drench hydrone and send into vacuum tumbler, continuous tumbling 2 hours, make glutinous rice chaff block softening, broken;
5) the glutinous rice chaff after tumbling is sent into dryer, low temperature drying under the environment of 65-70 DEG C, makes its moisture within 14%;
6) by step 5) in the glutinous rice chaff of drying utilize ball mill to be milled to 400 orders.
Above-mentioned rich selenium salt is made up of the component of following parts by weight: 50 parts, sodium chloride, 10 parts, potassium chloride, purple sweet potato cyanidin 2 parts, mung bean flour 0.5 part, Se-enriched yeast 5 parts, flavour nucleotide disodium 0.05 part, soluble polysaccharide 0.5 part, zinc albuminate 0.05 part, zein 0.5 part, white granulated sugar 0.5 part; Preparation method is as follows:
1) sodium chloride, potassium chloride, purple sweet potato cyanidin, mung bean flour, Se-enriched yeast, flavour nucleotide disodium, soluble polysaccharide, zinc albuminate, zein and white granulated sugar are carried out raw material examination, proportioning by said ratio;
2) by sodium chloride, potassium chloride, Se-enriched yeast, purple sweet potato cyanidin, flavour nucleotide disodium, soluble polysaccharide, zein, zinc albuminate and white granulated sugar, be dissolved in deionized water, be warming up to 85 DEG C, be stirred to the rotating speed of 300r/min and dissolve completely, be mixed with the solution that dry matter weight concentration is 35%-45%;
3) treat that solution is cooled to 40 DEG C, under the rotating speed of 300r/min stirs, add mung bean flour, after stirring 10 minutes with the rotating speed of 300r/min, Centrafugal spray drying tower is adopted to carry out spraying dry immediately, drying tower EAT is 145-155 DEG C, and leaving air temp is 95-105 DEG C, obtains grain products;
4) above-mentioned grain products is carried out dry sterilization, the moisture of products obtained therefrom is below 0.5%;
5) screen above-mentioned dried grain products, particle size range, at 80-150 μm, obtains rich selenium salt after cooling.This rich selenium salt can reduce the consumption of salt, and less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, have good opsonic action to health.
Embodiment 2
A fiber nutrient biscuit containing glutinous rice chaff, is made up of the component of following parts by weight: nutrition glutinous rice chaff 150 parts, sweet taste peptide 1 part, 10 parts, bitter-buckwheat embryo powder, white tea powder 1.5 parts, purple potato leaf polyose 0.8 part, mud eel bone 1 part, 3 parts, donkey white blood dry powder, rich selenium salt 0.4 part;
The preparation method of above-mentioned nutraceutical (biscuit) is as follows:
1) select materials and weigh: according to mass production capabilities, respectively nutrition glutinous rice chaff, sweet taste peptide, bitter-buckwheat embryo powder, white tea powder, purple potato leaf polyose, mud eel bone, donkey white blood dry powder and rich selenium salt are weighed;
2) respectively according to expanded environmental condition: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, time 30-60 minute, carry out expanding treatment to the white blood dry powder of nutrition glutinous rice chaff, bitter-buckwheat embryo powder, mud eel bone and donkey;
3) raw material of expanded mistake is mixed with white tea powder, purple potato leaf polyose, sweet taste peptide, rich selenium salt, add appropriate warm water and make raw material be starchiness;
4) ferment in fermentation tank, wherein temperature 32 DEG C-45 DEG C in tank, pressure 2.0-3.8Mpa, time 50-90 minute;
5) fermented rear rolling 40-60 minute, rolling temperature 25 DEG C-32 DEG C, intensity 2.0-3.0kJ/m
2, rotating speed 30-50 rev/min;
6) baking molding, according to leisure food baking condition baking molding, temperature requirement: face fire temperature 140-180 DEG C, the fire in a stove before fuel is added temperature 150-280 DEG C of the first warm area; The face fire temperature of the second warm area is 180-240 DEG C, and fire in a stove before fuel is added temperature is 260-190 DEG C; Face fire temperature 210-250 DEG C, the fire in a stove before fuel is added temperature 190-240 DEG C of three-temperature-zone; Rotating speed 400-500 rev/min;
7) cool: in the cooling tank being equipped with ultraviolet illumination sterilizing, cool 6-12 minute, chilling temperature is 30-50 DEG C;
8) packaging warehouse-in, enters sales section.
The preparation method of above-mentioned nutrition glutinous rice chaff is as follows:
1) fresh glutinous rice chaff to be sieved removal of impurities, send into freezing equipment and carry out freezing processing, freezing 4-5 hour under subzero 20 DEG C of environment; Make rice bran stabilization through freezing processing, guarantee that nutriment does not run off;
2) by step 1) in freezing after glutinous rice chaff send into grinder, continuously grinding 2 hours, pour in reactor and inject steam while stirring, under steam temperature in reactor reaches the condition of 130 DEG C, glutinous rice chaff is allowed fully to be stirred in a kettle., make it be heated evenly, about add thermal agitation 30-60 minute;
3) by step 2) in heating after glutinous rice chaff on freezing bed, under 0 DEG C of-2 DEG C of condition refrigerate 24 hours, make its crystallization retrogradation, make hydrone analyse drench out from glutinous rice chaff;
4) by step 3) in analyse the glutinous rice chaff block after drench hydrone and send into vacuum tumbler, continuous tumbling 2 hours, make glutinous rice chaff block softening, broken;
5) the glutinous rice chaff after tumbling is sent into dryer, low temperature drying under the environment of 65-70 DEG C, makes its moisture within 14%;
6) by step 5) in the glutinous rice chaff of drying utilize ball mill to be milled to 400 orders.
Above-mentioned rich selenium salt is made up of the component of following parts by weight: 50 parts, sodium chloride, 10 parts, potassium chloride, purple sweet potato cyanidin 2 parts, mung bean flour 0.5 part, Se-enriched yeast 5 parts, flavour nucleotide disodium 0.05 part, soluble polysaccharide 0.5 part, zinc albuminate 0.05 part, zein 0.5 part, white granulated sugar 0.5 part;
Preparation method is as follows:
1) sodium chloride, potassium chloride, purple sweet potato cyanidin, mung bean flour, Se-enriched yeast, flavour nucleotide disodium, soluble polysaccharide, zinc albuminate, zein and white granulated sugar are carried out raw material examination, proportioning by said ratio;
2) by sodium chloride, potassium chloride, Se-enriched yeast, purple sweet potato cyanidin, flavour nucleotide disodium, soluble polysaccharide, zein, zinc albuminate and white granulated sugar, be dissolved in deionized water, be warming up to 85 DEG C, be stirred to the rotating speed of 300r/min and dissolve completely, be mixed with the solution that dry matter weight concentration is 35%-45%;
3) treat that solution is cooled to 40 DEG C, under the rotating speed of 300r/min stirs, add mung bean flour, after stirring 10 minutes with the rotating speed of 300r/min, Centrafugal spray drying tower is adopted to carry out spraying dry immediately, drying tower EAT is 145-155 DEG C, and leaving air temp is 95-105 DEG C, obtains grain products;
4) above-mentioned grain products is carried out dry sterilization, the moisture of products obtained therefrom is below 0.5%;
5) screen above-mentioned dried grain products, particle size range, at 80-150 μm, obtains rich selenium salt after cooling.This rich selenium salt can reduce the consumption of salt, and less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, have good opsonic action to health.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. the fiber nutrient food containing glutinous rice chaff, it is characterized in that, be made up of the component of following parts by weight: nutrition glutinous rice chaff 80-150 part, sweet taste peptide 1-2 part, bitter-buckwheat embryo powder 4-10 part, white tea powder 1.5-2.5 part, purple potato leaf polyose 0.4-0.8 part, mud eel bone 1-3 part, donkey white blood dry powder 1-3 part, rich selenium salt 0.4-0.6 part;
The preparation method of above-mentioned fiber nutrient food is as follows:
1) select materials and weigh: according to mass production capabilities, respectively nutrition glutinous rice chaff, sweet taste peptide, bitter-buckwheat embryo powder, white tea powder, purple potato leaf polyose, mud eel bone, donkey white blood dry powder and rich selenium salt are weighed;
2) respectively according to expanded environmental condition: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, time 30-60 minute, carry out expanding treatment to the white blood dry powder of nutrition glutinous rice chaff, bitter-buckwheat embryo powder, mud eel bone and donkey;
3) raw material of expanded mistake is mixed with white tea powder, purple potato leaf polyose, sweet taste peptide, rich selenium salt, add appropriate warm water and make raw material be starchiness;
4) ferment in fermentation tank, wherein temperature 32 DEG C-45 DEG C in tank, pressure 2.0-3.8Mpa, time 50-90 minute;
5) fermented rear rolling 40-60 minute, rolling temperature 25 DEG C-32 DEG C, intensity 2.0-3.0kJ/m
2, rotating speed 30-50 rev/min;
6) baking molding, according to leisure food baking condition baking molding, temperature requirement: face fire temperature 140-180 DEG C, the fire in a stove before fuel is added temperature 150-280 DEG C of the first warm area; The face fire temperature of the second warm area is 180-240 DEG C, and fire in a stove before fuel is added temperature is 260-190 DEG C; Face fire temperature 210-250 DEG C, the fire in a stove before fuel is added temperature 190-240 DEG C of three-temperature-zone; Rotating speed 400-500 rev/min;
7) cool: in the cooling tank being equipped with ultraviolet illumination sterilizing, cool 6-12 minute, chilling temperature is 30-50 DEG C;
8) packaging warehouse-in, enters sales section.
2. the fiber nutrient food containing glutinous rice chaff according to claim 1, it is characterized in that, be made up of the component of following parts by weight: nutrition glutinous rice chaff 100 parts, sweet taste peptide 1.5 parts, 5 parts, bitter-buckwheat embryo powder, white tea powder 2 parts, purple potato leaf polyose 0.5 part, mud eel bone 1.5 parts, 2 parts, donkey white blood dry powder, rich selenium salt 0.5 part.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105360256A (en) * | 2015-12-09 | 2016-03-02 | 上海海洋大学 | Rice bran biscuits and preparation method thereof |
| CN105475440A (en) * | 2016-01-13 | 2016-04-13 | 广德原野水果种植家庭农场 | Orange peel biscuits and preparation method thereof |
| CN105747101A (en) * | 2016-03-01 | 2016-07-13 | 田金举 | Nutritional noodle with rich wheat and oligopeptide-selenium gynostemma pentaphylla and processing process |
| CN105747097A (en) * | 2016-03-01 | 2016-07-13 | 田金举 | Nutrient noodle rich in wheat oligopeptide, zinc and chrysanthemum and making process |
| CN105747105A (en) * | 2016-03-01 | 2016-07-13 | 田金举 | Nutrient noodle rich in wheat, oligopeptide, selenium and rose and making process |
| CN105747098A (en) * | 2016-03-01 | 2016-07-13 | 田金举 | Wheat oligopeptide zinc enriched seaweed nutritional noodles and processing process thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360256A (en) * | 2015-12-09 | 2016-03-02 | 上海海洋大学 | Rice bran biscuits and preparation method thereof |
| CN105475440A (en) * | 2016-01-13 | 2016-04-13 | 广德原野水果种植家庭农场 | Orange peel biscuits and preparation method thereof |
| CN105747101A (en) * | 2016-03-01 | 2016-07-13 | 田金举 | Nutritional noodle with rich wheat and oligopeptide-selenium gynostemma pentaphylla and processing process |
| CN105747097A (en) * | 2016-03-01 | 2016-07-13 | 田金举 | Nutrient noodle rich in wheat oligopeptide, zinc and chrysanthemum and making process |
| CN105747105A (en) * | 2016-03-01 | 2016-07-13 | 田金举 | Nutrient noodle rich in wheat, oligopeptide, selenium and rose and making process |
| CN105747098A (en) * | 2016-03-01 | 2016-07-13 | 田金举 | Wheat oligopeptide zinc enriched seaweed nutritional noodles and processing process thereof |
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