CN105557949A - Rice wine biscuits with fragrance and preparation method thereof - Google Patents

Abstract

The invention discloses rice wine biscuits with fragrance and a preparation method thereof. The rice wine biscuits are prepared from, by weight, rice bran, cellulase, white granulated sugar, sweet potato starch, baking soda, peanut oil, glutinous rice flour, eggs, rice wine, maltitol, cocoa powder, shredded coconut stuffing, mango juice, medlar powder and an appropriate amount of water. A rice bran extracting solution is added into the biscuits, the rice wine with the almost zero wine alcoholic strength is added and produced through rice fermentation and has the sufficient fragrance, the requirements of young people for health and green at present are met, and the biscuits have less sugar, abundant amino acid and vitamins and unique flavor; in addition, the rice bran extracting solution added in the biscuits can prevent rice from aging, the flavor is kept for a long time, and the defect that viscidity is low when the flour is replaced with glutinous rice flour is avoided due to the added gelatinized starch emulsion.

Description

A kind of rice wine adds fragrance biscuit and preparation method thereof

Technical field

The invention belongs to the technology field of food, be specifically related to a kind of rice wine and add fragrance biscuit and preparation method thereof.

Background technology

Paddy is the first grain variety of China, and output is in first place, the world at present, and annual production about 1.85 hundred million t, account for 37% of national total output of grain.Rice bran is the accessory substance of paddy processing, and account for 6 ~ 8% of paddy, current research shows, rice bran has concentrated the nutritional labeling of rice 64%, has the title of natural nutrition treasure-house.It contains the nutrients such as rich in protein, fat, carbohydrate, dietary fiber, also containing the abundant physiologically active ingredient such as vitamin, squalene, there is obvious alimentary health-care function, due to the hydrolysis of lipase etc., rice bran is perishable and become sour, along with the application of rice bran stabilization technology, be that base stock can produce many derived products with rice bran, at present in the U.S., Japan and other countries, the various active ingredients that rice bran is rich in are called raw material, widely use at medical supplies and dietary supplement field.

Spherex has good degradation property and bio-compatible performance, it is the good pharmaceutical carrier of a kind of prospect, liquid can be adsorbed on the surface of microballoon or be embedded in microballoon inside by spherex, it is as a kind of novel Biodegradable material, there is degradation speed controllability, biocompatibility, nontoxic, non-immunogenicity and bin stability, become the new focus of the carrier of superior drug, adsorbent, embedding medium research and development at present.

Summary of the invention

The present invention, according to the exploitation to rice bran, finds a kind of method extracting rice bran Middle nutrition liquid, combines the technique making biscuit simultaneously, prepares a kind of biscuit having extending the expiration date and strengthen mouthfeel, realizes particular by following methods:

A kind of rice wine adds fragrance biscuit, it is characterized in that, be made up of the raw material of following weight portion: rice bran 200 ~ 240, cellulase 25 ~ 30, white granulated sugar 60 ~ 80, sweet potato starch 30 ~ 40, sodium bicarbonate 5 ~ 10, peanut oil 15 ~ 20, glutinous rice flour 1500 ~ 1700, egg 70 ~ 80, rice wine 65 ~ 80, maltitol 10 ~ 14, cocoa power 15 ~ 20, shredded coconut stuffing 6 ~ 10, mango juice 30 ~ 40, wolfberry fruit powder 5 ~ 10 and appropriate water.

Rice wine adds a preparation method for fragrance biscuit, it is characterized in that, comprises following step:

(1) water of white granulated sugar with 6 ~ 8 times of its weight portions is mixed, cellulase and rice bran is added after stirring and dissolving, then entirety puts into ultrasonic extracting machine, controlling reaction temperature is 50 ~ 65 DEG C, power 700 ~ 800W continuous action 2 ~ 2.2h, last 2500 ~ 3000r/min centrifugal segregation bottom sediment impurity, obtains supernatant;

(2) mix rice wine mango juice, join in the supernatant described in (1), stir and evenly mix;

(3) pot is put into by after sweet potato starch and sodium bicarbonate mixing, add the water of 3 ~ 5 times of its weight portions, stir into dirty solution, be heated to 80 ~ 90 DEG C, constant temperature gelatinization 30 ~ 40min, then adds peanut oil, be cooled to 60 ~ 70 DEG C, constant temperature stirs 20 ~ 25min and obtains uniform starch emulsion, joins in (2) described clear liquid, and constant temperature 60 ~ 70 DEG C stirs 30 ~ 40min and obtains uniform emulsion;

(4) mix glutinous rice flour, egg and other residual components, add the mixed emulsion described in (3), stir and evenly mix and kneading agglomerating, cut into sheet, finally put into the baking box being preheated to 160 ~ 180 DEG C and cure 15 ~ 20min.

Find that rice bran is as discarded object by research, also containing various protein, carbohydrate, fat, amino acid and mineral matter, also there is a certain amount of vitamin, the physiological activators such as squalene, the present invention is proved by test, update and choose best extraction process, simultaneously, extract after extraction can be used for the production of its derivative, what prepare here is a kind of biscuit, concrete grammar stable take rice bran and add distilled water in proportion, be placed in water bath with thermostatic control and stir enzymolysis, after ultrasonic wave extracts, centrifugal 3000r/min, the slurries that 30min obtains are Rice Bran extract, Rice Bran extract is after follow-up evaporation and concentration.Show that best extraction process is that syrup compares for 1:6 through repetition test, cellulase consumption is 5 ~ 8%, and reaction temperature is 50 ~ 65 DEG C, pH value is 5.5 ~ 6.5, after ultrasonic wave extraction 2h, the recovery rate of Rice Bran thing is maximum, and on average 45 ~ 50%, gained extract Middle nutrition composition is the abundantest.

Because the present invention is that the mode preparing biscuit utilizes Rice Bran extract, consider in rice bran extract containing each seed amino acid, the mineral element of complexing and various physiologically active ingredients, undue exposure is easy oxidation Decomposition in atmosphere, affect quality, also there is various destabilizing factor in biscuit simultaneously in the process self prepared, the biscuit of long-term storage or add the biscuit of vegetable oil or fragrant fat in order to improve mouthfeel, the impact of oxygen in air can be subject to, mouthfeel and color and luster produce difference, have a strong impact on appetite, so the present invention forms the concept of spherex after utilizing starch emulsification, these nutritional labelings are allowed to have a good carrier, not only be evenly distributed, starch emulsification can provide a good shell, the nutritional labeling of the homodisperse character parcel complex extractions liquid after starch emulsification, make each distributed components, Stability Analysis of Structures, not easily decompose and lose original function, parcel nutritional labeling and there is the lipid of aromatic odor, the color and luster of biscuit and nutrition is made to preserve the longer time, owing to being prepare biscuit, biscuit is inherently most to be formed by the rich amyloid Raw material processing of flours, can be described as and complement each other, and follow-up practice finds by the standby biscuit of this legal system: really substantially prolongs the shelf-life, color and luster and mouthfeel, be significant.

Beneficial effect of the present invention: biscuit of the present invention is adding outside rice bran extract, also add rice wine in addition, the rice wine number of degrees almost do not have, originate from the fermentation processing of rice equally, fragrance is pure, compound instantly young man to health, asking most green, low sugar, and be rich in amino acid and vitamin, peculiar flavour, and the rice bran extract added in invention can prevent rice ageing, keep the effect of local flavor for a long time, the starch emulsion adding gelatinization in addition avoids glutinous rice flour and replaces flour, the shortcoming that viscosity is low.

Detailed description of the invention

Embodiment 1:

A kind of rice wine adds fragrance biscuit, it is characterized in that, be made up of the raw material of following weight portion (g): rice bran 230, cellulase 25, white granulated sugar 80, sweet potato starch 30, sodium bicarbonate 5, peanut oil 20, glutinous rice flour 1500, egg 80, rice wine 65, maltitol 10, cocoa power 15, shredded coconut stuffing 8, mango juice 40, wolfberry fruit powder 9 and appropriate water.

Rice wine adds a preparation method for fragrance biscuit, it is characterized in that, comprises following step:

(1) water of white granulated sugar with 6 ~ 8 times of its weight portions is mixed, cellulase and rice bran is added after stirring and dissolving, then entirety puts into ultrasonic extracting machine, controlling reaction temperature is 50 ~ 65 DEG C, power 700 ~ 800W continuous action 2 ~ 2.2h, last 2500 ~ 3000r/min centrifugal segregation bottom sediment impurity, obtains supernatant;

(2) mix rice wine mango juice, join in the supernatant described in (1), stir and evenly mix;

(3) pot is put into by after sweet potato starch and sodium bicarbonate mixing, add the water of 3 ~ 5 times of its weight portions, stir into dirty solution, be heated to 80 ~ 90 DEG C, constant temperature gelatinization 30 ~ 40min, then adds peanut oil, be cooled to 60 ~ 70 DEG C, constant temperature stirs 20 ~ 25min and obtains uniform starch emulsion, joins in (2) described clear liquid, and constant temperature 60 ~ 70 DEG C stirs 30 ~ 40min and obtains uniform emulsion;

(4) mix glutinous rice flour, egg and other residual components, add the mixed emulsion described in (3), stir and evenly mix and kneading agglomerating, cut into sheet, finally put into the baking box being preheated to 160 ~ 180 DEG C and cure 15 ~ 20min.

Claims (2)

1. a rice wine adds fragrance biscuit, it is characterized in that, be made up of the raw material of following weight portion: rice bran 200 ~ 240, cellulase 25 ~ 30, white granulated sugar 60 ~ 80, sweet potato starch 30 ~ 40, sodium bicarbonate 5 ~ 10, peanut oil 15 ~ 20, glutinous rice flour 1500 ~ 1700, egg 70 ~ 80, rice wine 65 ~ 80, maltitol 10 ~ 14, cocoa power 15 ~ 20, shredded coconut stuffing 6 ~ 10, mango juice 30 ~ 40, wolfberry fruit powder 5 ~ 10 and appropriate water.

2. a kind of rice wine adds the preparation method of fragrance biscuit according to claim 1, it is characterized in that, comprises following step:

(1) water of white granulated sugar with 6 ~ 8 times of its weight portions is mixed, cellulase and rice bran is added after stirring and dissolving, then entirety puts into ultrasonic extracting machine, controlling reaction temperature is 50 ~ 65 DEG C, power 700 ~ 800W continuous action 2 ~ 2.2h, last 2500 ~ 3000r/min centrifugal segregation bottom sediment impurity, obtains supernatant;

(2) mix rice wine mango juice, join in the supernatant described in (1), stir and evenly mix;

(3) pot is put into by after sweet potato starch and sodium bicarbonate mixing, add the water of 3 ~ 5 times of its weight portions, stir into dirty solution, be heated to 80 ~ 90 DEG C, constant temperature gelatinization 30 ~ 40min, then adds peanut oil, be cooled to 60 ~ 70 DEG C, constant temperature stirs 20 ~ 25min and obtains uniform starch emulsion, joins in (2) described clear liquid, and constant temperature 60 ~ 70 DEG C stirs 30 ~ 40min and obtains uniform emulsion;

(4) mix glutinous rice flour, egg and other residual components, add the mixed emulsion described in (3), stir and evenly mix and kneading agglomerating, cut into sheet, finally put into the baking box being preheated to 160 ~ 180 DEG C and cure 15 ~ 20min.