CN105795193A - Fine broken rice raw material and fine broken rice-containing food - Google Patents
Fine broken rice raw material and fine broken rice-containing food Download PDFInfo
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- CN105795193A CN105795193A CN201410852986.5A CN201410852986A CN105795193A CN 105795193 A CN105795193 A CN 105795193A CN 201410852986 A CN201410852986 A CN 201410852986A CN 105795193 A CN105795193 A CN 105795193A
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Abstract
The invention provides a fine broken rice raw material and fine broken rice-containing food. Specifically, the invention provides a food raw material composition for preparation of the food; the food raw material composition comprises a raw material for preparing the food and a fine broken rice powder, preferably a fine broken rice powder subjected to heating treatment; the food contains the fine broken rice powder or is prepared from the raw material composition containing the fine broken rice powder; provided are the fine broken rice powder subjected to heating treatment and an application of the fine broken rice powder in preparation of the food or improvement of a food flavor. The fine broken rice is used for preparation of various kinds of food, and can improve the food flavor.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of Olibanum typical local food raw material and preparation method thereof and the food containing this raw material.
Background technology
Olibanum local flavor is many containing one of important local flavor required for dairy products, and current Olibanum local flavor is mainly through obtaining containing dairy milk starting material or breast taste essence.Prior art such as patent application CN201210478047.X, CN200810207256.4 relates separately to a kind of milk taste food or toffee, and its Olibanum local flavor relies on dairy milk starting material and obtains.
Milk-taste essence is Applications in Food Industry one of essence the most widely, is broadly divided into compound essence and natural essence.Prior art such as CN201210202765.4, CN201210210856.2, Kong Ling (research of natural milk-taste essence " enzymatic hydrolysis prepare ", Xihua Univ's master thesis) have studied natural milk-taste essence.Synthetic milk-taste essence taste stimulates, mouthfeel is poor, although and natural essence can make product fragrance mellow and full, naturally, but it is expensive.
Prior art also has the report strengthening breast taste fragrance.Strengthening raw-food material as patent application CN201010500881.5 discloses a kind of breast taste, this raw-food material is obtained by the aqueous solution heated containing aminoacid and saccharic.Patent application JP2005021047A is open, and coarse rice powder has the effect strengthening milk product milk fragrance.But it can only partly replace containing the milk composition in dairy products, it is impossible to substitutes milk composition completely.
Oryza glutinosa is divided into peel, seed coat, aleurone, embryo and five parts of endosperm from outside to inside, and Oryza glutinosa removes paddy skin and is brown rice.Nutrition distribution pattern in brown rice is very uneven, and crude fibre and mineral are mainly distributed on cortex, and vitamin, fat and partially protein are distributed in aleurone and embryo, and whole starch and major part protein are distributed in endosperm.Brown rice grinds after removing embryo and bran layer and prepares polished rice.Outside de-carbon hydrate, in brown rice, the content of all nutrients is all higher than polished rice, wherein crude fibre, phosphorus, potassium, ferrum, sodium, VB1, VB2 content be 2～3 times of polished rice.
The by-product Testa oryzae of rice processing, white bran, rich in the various nutritional labelings of Oryza glutinosa.Document (Chen Qingchan, Wang Jingsong, the clear prunus mume (sieb.) sieb.et zucc. of letter etc. Testa oryzae zymotechnique of lactic acid research [J] Jingchu Institute of Technology journal .2013,28 (6): 58-64.) record Testa oryzae and brown rice pearling process is ground lower cortex (including peel, seed coat, megarchidium layer and aleurone) and a small amount of rice germ and mixture that small brokens is considered to be worth doing；Patent application CN201210523503.8 discloses white bran with high-quality fresh rice bran for raw material, through cleaning, screening, extruding, dries, pulverizes and obtains, compares with Testa oryzae, and the feature of white bran is that fat content is low, and protein content is high.Theoretical research for rice by-product also has a lot, such as people Yao brave (research [D] of eating quality of brown rice improvement. Wuhan University of Technology's master thesis, 2009) with brown rice for raw material, having carried out 11 pearlings, have studied the component difference grinding lower thing, result shows, in brown rice peel layer, from outer layer to internal layer, ash, fat and dietary fiber content are in the change that declines, and Protein and starch contents is in the change that rises.
Although the theoretical research of all kinds of rice by-products is a lot, but owing to there is mouthfeel difference, storing the problem of difficulty, industrialized production and product promotion in food there is also some problems, and at present, the by-product such as Testa oryzae, white bran uses mainly as feedstuff.
Fine broken rice powder is the by-product that the intermediate products in high quality paddy production process fall within rice processing, but at present the research of fine broken rice powder and application thereof is rarely had report.
Summary of the invention
In order to deeply utilize the processing byproduct of Testa oryzae and obtain the fine broken rice food of a kind of high nutrition, the present inventor has done substantial amounts of further investigation work, eventually through rational material matching and special PROCESS FOR TREATMENT, prepares satisfactory product.
A first aspect of the present invention, it is provided that a kind of raw-food material compositions.
A second aspect of the present invention, it is provided that a kind of food.
A third aspect of the present invention, it is provided that a kind of fine broken rice powder is for preparing the purposes of food.
A fourth aspect of the present invention, it is provided that a kind of fine broken rice powder is for improving the purposes of flavour of food products.
Five aspects of the present invention the, it is provided that a kind of fine broken rice powder.
A sixth aspect of the present invention, it is provided that the preparation method of a kind of fine broken rice powder.
A seventh aspect of the present invention, it is provided that a kind of method preparing food.
A first aspect of the present invention, provide a kind of raw-food material compositions, described raw-food material compositions contains the raw material for preparing this food and fine broken rice powder, and the gross mass based on raw-food material compositions calculates, and includes 0.3-35% fine broken rice powder in described raw-food material compositions.
In a specific embodiment, the gross mass based on raw-food material compositions calculates, and comprises the fine broken rice powder of such as 0.3-33.0%, 0.5-33.0%, 0.3-29.5%, 0.5-20.0%, 1.0-10.0% or 1.0-6.0% in described raw-food material compositions.
In a specific embodiment, described food is Flour product, milk product, meat products, tartar sauce, confection or chocolate.
In a specific embodiment, described food includes beverage, bakery, puffed food or frozen confectionery.
In a specific embodiment, described food is leisure food or health food.
In a specific embodiment, described food is milk, Yoghourt, milk tea, Rice & peanut milk, bean milk, bean milk, cereal beverage, BABAOZHOU, milk beverage, egg roll, cookies, hands group, cookie, chocolate, ice cream, milk shake, pudding, steamed bread, noodles, steamed bun, dumpling, spring roll, lightly fried dumpling, pie, Flos Cannabis, baked cake, pancake, bread, fritters of twisted dough, Folium Nelumbinis folder, hand grasping pie or multi-layer steamed bread.
In a specific embodiment, described raw-food material compositions comprises one or more in flour, oils and fats, milk powder, egg albumen powder, Semen Glycines powder, baking powder and additive.
In a specific embodiment, described additive includes one or more in sweeting agent, emulsifying agent, chelating agen, antioxidant, flavoring agent, leaven, thickening agent, nutrition enhancer, coloring agent, edible essence, bulking agent, stabilizer.
In a specific embodiment, the described heated process of fine broken rice powder.
In a specific embodiment, described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, described baking is toast 5-80 minute, preferred 5-60 minute at the temperature of 100-200 DEG C, preferred 120-180 DEG C.
In a specific embodiment, the described heated process of fine broken rice powder, but directly use；Or use after gelatinizing.
In a specific embodiment, described fine broken rice powder contains 10-16% protein, 10-15% fat, 45-55% total carbohydrates and 5-12% total dietary fiber.
In a specific embodiment, containing water soluble dietary fiber 1.6-5.0%, insoluble dietary fiber 3.4-8.0% in described fine broken rice powder.
In a specific embodiment, described raw-food material compositions is semi-manufactured fashion.
In a specific embodiment, described raw-food material compositions is dry powder form of mixtures, semi-solid form or pasty state.
In a specific embodiment, in described raw-food material compositions, each composition is packed respectively, or is packaged in as a mixture in a packing box or packaging bag.
In a specific embodiment, described fine broken rice powder be Oryza glutinosa is hulled the brown rice that paddy obtains carry out n times grind white after, the n-th of gained grinds white thing, it is preferable that n-th is ground the stabilized process of white thing；It is highly preferred that described N is be more than or equal to 3, it is preferable that 3≤N≤12, it is preferable that be more than or equal to 5, more preferably greater than equal to 10.
In a specific embodiment, N is 5-12.
In a specific embodiment, described fine broken rice powder for n-th is ground white thing carry out remove impurity, stabilizing treatment and obtain.
A second aspect of the present invention, it is provided that a kind of food, described food comprises fine broken rice powder, or is prepared by the raw-food material compositions comprising fine broken rice powder, or the raw-food material compositions described in first aspect prepares.
In a specific embodiment, the gross mass based on this food calculates, and described food includes 0.3-35.0% fine broken rice powder, for instance 0.3-33.0,0.5-33.0%, 0.3-29.5%, 0.5-20.0%, 1.0-10.0% or 1.0-6.0%.
In a specific embodiment, described fine broken rice powder contains 10-16% protein, 10-15% fat, 45-55% total carbohydrates and 5-12% total dietary fiber.
In a specific embodiment, described food is Flour product, milk product, meat products, tartar sauce, confection or chocolate etc..
In a specific embodiment, described food includes beverage, bakery, puffed food, meat products, tartar sauce, Flour product, frozen confectionery, candies goods.
In a specific embodiment, described food is leisure food or health food.
In a specific embodiment, described food is milk, Yoghourt, milk tea, Rice & peanut milk, bean milk, bean milk, cereal beverage, BABAOZHOU, milk beverage, egg roll, cookies, chocolate, ice cream, milk shake, pudding, steamed bread, noodles, steamed bun, dumpling, spring roll, lightly fried dumpling, pie, Flos Cannabis, baked cake, pancake, fritters of twisted dough, Folium Nelumbinis folder, bread, hand grasping pie or multi-layer steamed bread.
In a specific embodiment, the described heated process of fine broken rice powder.
In a specific embodiment, described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, toast as toasting 5-80 minute at the temperature of 100-200 DEG C.
In a specific embodiment, toast as toasting 5-60 minute at the temperature of 120-180 DEG C.
In a specific embodiment, baking carries out in an oven, and fine broken rice powder is evenly laid out on baking tray, tiling height 1-5mm, and regularly (such as every 5-10min) uniformly stirs.
In a specific embodiment, the described heated process of fine broken rice powder, but directly use；Or use after gelatinizing.
In a specific embodiment, gelatinizing processes as to be added in the water of 60-100 DEG C by fine broken rice powder, uniform stirring 5-30 minute.
A third aspect of the present invention, it is provided that a kind of fine broken rice powder is for preparing the purposes of food.
A fourth aspect of the present invention, it is provided that a kind of fine broken rice powder is for improving the purposes of flavour of food products.
Fifth aspect present invention provides a kind of fine broken rice powder, it is characterised in that the described heated process of fine broken rice powder.
In a specific embodiment, described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, toast as toasting 5-80 minute at the temperature of 100-200 DEG C.
In a specific embodiment, toast as toasting 5-60 minute at the temperature of 120-180 DEG C.
In a specific embodiment, baking carries out in an oven, and fine broken rice powder is evenly laid out on baking tray, tiling height 1-5mm, and regularly (such as every 5-10min) uniformly stirs.
The method preparing fine broken rice powder that sixth aspect present invention provides includes: (1) provides fine broken rice powder, and described fine broken rice powder is implemented heat treated by (2).
In a specific embodiment, described heat treated includes: baking, parch and microwave heating.
In a specific embodiment, toast as toasting 5-80 minute at the temperature of 100-200 DEG C.
In a specific embodiment, toast as toasting 5-60 minute at the temperature of 120-180 DEG C.
In a specific embodiment, baking carries out in an oven, and fine broken rice powder is evenly laid out on baking tray, tiling height 1-5mm, and regularly (such as every 5-10min) uniformly stirs.
A seventh aspect of the present invention, it is provided that a kind of method preparing food, described method includes:
(1) raw material preparing this food is provided；
(2) heated or without heat treated fine broken rice powder is provided, it is preferable that the described heated process of fine broken rice powder, optionally by this fine broken rice powder gelatinizing；
(3) the fine broken rice powder of each raw material described in blend step (1) and step (2)；With
(4) by the preparation requirement of prepared food, the mixture of step (3) gained is made corresponding food.
In a specific embodiment, described raw material is used for preparing Flour product, milk product, meat products, tartar sauce, confection or chocolate；
In a specific embodiment, described raw material comprises one or more in flour, oils and fats, milk powder, egg albumen powder, Semen Glycines powder, baking powder and additive；
In a specific embodiment, described additive includes one or more in sweeting agent, emulsifying agent, chelating agen, antioxidant, flavoring agent, leaven, thickening agent, nutrition enhancer, coloring agent, edible essence, bulking agent, stabilizer；
In a specific embodiment, it is provided that account for described raw material and the fine broken rice powder of the gross mass 0.3-35% of fine broken rice powder, 0.3-33.0%, 0.5-33.0%, 0.3-29.5%, 0.5-20.0%, 1.0-10.0% or 1.0-6.0%；
In a specific embodiment, described fine broken rice powder contains 10-16% protein, 10-15% fat, 45-55% total carbohydrates and 5-12% total dietary fiber；
In a specific embodiment, described heat treated includes: one or more in baking, parch and microwave heating；
In a specific embodiment, described baking is toast 5-80 minute, preferred 5-60 minute at the temperature of 100-200 DEG C, preferred 120-180 DEG C；
In a specific embodiment, described food is beverage, bakery, puffed food or frozen confectionery；And
In a specific embodiment, described food is milk, Yoghourt, milk tea, Rice & peanut milk, bean milk, bean milk, cereal beverage, milk beverage, BABAOZHOU, egg roll, cookies, hands group, cookie, chocolate, ice cream, milk shake, pudding, steamed bread, dumpling, spring roll, lightly fried dumpling, pie, Flos Cannabis, baked cake, pancake, noodles, steamed bun, fritters of twisted dough, Folium Nelumbinis folder, bread, hand grasping pie or multi-layer steamed bread.
The fine broken rice powder that the inventive method prepares is adopted to can be used for preparing food, to provide the local flavor improved.
Present invention additionally comprises the method prepared food or improve flavour of food products, the method includes using fine broken rice powder as raw material, the step mixed with other raw material preparing this food.
Accompanying drawing explanation
Fig. 1 is the processing process figure of fine broken rice powder.
Detailed description of the invention
Fine broken rice powder is the intermediate products (comprising the brown rice peel layer of 5% and the mixture of a small amount of embryo and endosperm) in high quality paddy production process, rich in biological active substanceies such as the rice protein of high-quality, dietary fiber, vitamin, mineral, oryzanol, plant sterols.The method that can adopt routine prepares fine broken rice powder.Accompanying drawing 1 gives a kind of fine broken rice flour producing process flow process.Obtain suitable in the fine broken rice powder of the present invention is also commercially available.
There is certain difference in the difference of the factors such as the condition that the composition of fine broken rice powder grinds with kind, essence, but generally fine broken rice powder contains 10-16% protein, 10-15% fat, 45-55% total carbohydrates and 5-12% total dietary fiber, additionally contains abundant vitamin and mineral.
In one specific embodiment of the present invention, described fine broken rice powder be Oryza glutinosa is hulled the brown rice that paddy obtains carry out n times grind white after, the n-th of gained grinds white thing, it is preferable that n-th is ground the stabilized process of white thing；It is highly preferred that described N is be more than or equal to 3.
Described stabilizing treatment includes but not limited to method of enzymatically treating, the enzyme such as lipolytic enzyme that described ferment treatment method adopts.
In one specific embodiment of the present invention, containing water soluble dietary fiber 1.6-5.0%, insoluble dietary fiber 3.4-8.0% in described fine broken rice powder；Preferably, in described fine broken rice powder, content of ashes is 8-11%.
It is a discovery of the invention that be added in various food by fine broken rice powder, the local flavor of these food can be significantly improved.
The food of the present invention includes Flour product, milk product, meat products, tartar sauce, confection and chocolate etc..
Specifically, the food of the present invention includes beverage, bakery, puffed food, meat products, tartar sauce, Flour product, frozen confectionery, candies goods etc..
In the present invention, described beverage refers to meet function of human body normal need, it is possible to directly drink, or the food drunk in the way of dissolving, diluting.The example of beverage includes but not limited to milk, Yoghourt, milk tea, Rice & peanut milk, bean milk, bean milk, BABAOZHOU, milk beverage, cereal beverage.
In the present invention, described bakery refers to the powder class materials such as flour and water for base stock, adds appropriate oils and fats, additive etc., through the instant food that the process means of series of complex bakees.The example of bakery includes but not limited to egg roll, cookies, hands group, cookie.
In the present invention, described Flour product refer to flour be raw material steaming and decocting, fry, reconstitute product.The example of Flour product includes but not limited to steamed bread, noodles, steamed bun, bread, fritters of twisted dough, Folium Nelumbinis folder, hand grasping pie or multi-layer steamed bread.
For example, the food of the present invention includes but not limited to Yoghourt, milk tea, Rice & peanut milk, bean milk, bean milk, BABAOZHOU, egg roll, cookies, chocolate, ice cream, milk shake, pudding, steamed bread, noodles, steamed bun, bread, fritters of twisted dough, Folium Nelumbinis folder, hand grasping pie or multi-layer steamed bread.
Prepare the material of food of the present invention except fine broken rice powder, also include the well known in the art raw material preparing corresponding food, include but not limited to one or more in flour, oils and fats, milk powder, egg albumen powder, Semen Glycines powder, baking powder and additive.
Additive includes but not limited to one or more in sweeting agent, emulsifying agent, chelating agen, antioxidant, flavoring agent, leaven, thickening agent, nutrition enhancer, coloring agent, edible essence, bulking agent, stabilizer.
Such as, for Yoghourt, its raw material includes whole milk powder, white sugar, zymocyte and water etc..
For Rice & peanut milk, its raw material includes Semen arachidis hypogaeae albumen powder, brown rice, red bean powder, Radix Angelicae Dahuricae sesame paste, whole milk powder, white sugar, emulsion stabilizer (such as HBA-L-17), sodium tripolyphosphate and water etc..
For milk tea, its raw material includes Semen arachidis hypogaeae albumen powder, matcha powder, whole milk powder, condensed milk, white sugar, emulsion stabilizer (such as HBA-L-17), sodium citrate, sodium erythorbate and water etc..
For egg roll, its raw material includes flour, white sugar, egg, shortening, salt and water etc..
For cookies, its raw material includes flour, shortening, water, bulking agent and salt etc..
Sending for hands, its raw material includes flour, sugar, egg, salt, gold taste dairy fermentation butter, the special wet goods of water and Jin Wei Denmark.
For cookie, its raw material includes wheat flour, gold taste fermenting butter, sugar, egg, water, coconut powder, milk powder, salt and ammonium hydrogen carbonate etc..
For chocolate, its raw material includes sugar, refining vegetable oil, cocoa powder and soybean phospholipid etc..
For steamed bread, its raw material includes flour, yeast, baking powder, sugar and water etc..
For hand grasping pie, its raw material can include flour, sugar, salt, monosodium glutamate, water, Adeps Sus domestica and Oleum Glycines etc..
Should be understood that for same food (such as egg roll), different raw materials used by manufacturer and/or component content are likely to be not quite similar.But the formula such as all these different raw materials and/or component content can be used in the present invention.Directly fine broken rice powder can be added in the raw material preparing these food that consumption uses routinely, in order to be processed into various food.Also can first be heated fine broken rice powder processing.
Heat treated includes but not limited to baking, parch and microwave heating.Baking generally carries out at the temperature of 100-200 DEG C, usual 5-80 minute of baking time.In a specific embodiment, toast as toasting 5-60 minute at the temperature of 120-180 DEG C.Baking generally carries out in an oven, and fine broken rice powder is evenly laid out on baking tray, tiling height 1-5mm, and regularly (such as every 5-10min) uniformly stirs.
Parch processes similar with microwave heating with baking.Generally, the time of heat treated and the temperature of heat treated are inversely proportional to, and namely temperature is high, then heat time heating time is short.Heated process can obtain the fine broken rice powder that color and luster is sallow, have strong Olibanum local flavor and corn fragrance.Therefore, those skilled in the art can determine the temperature and time of heating according to actual heating state.
According to teaching herein, technical staff can use the fine broken rice powder of heated process or without the fine broken rice powder of heat treated according to the mouthfeel needed for prepared food, local flavor etc.；In use, first (heated or not heated) fine broken rice powder can be carried out gelatinizing process according to practical situation.Generally, when being used for preparing beverage, can first by fine broken rice powder gelatinizing.
Gelatinizing processes and is generally: be added in the water of 60-100 DEG C by fine broken rice powder, uniform stirring 5-30 minute.Such as, can in the water of 70-90 DEG C uniform stirring 5-20 minute, until fine broken rice powder gelatinizing is complete.
Add measuring of the fine broken rice powder in raw-food material usual in the scope of 0.3-35.0%, in the gross mass preparing raw material and fine broken rice powder of this food.Generally, the amount of fine broken rice powder is 0.3-33.0%, for instance 0.3-29.5%, it is preferable that 0.5-25.0%, it is more preferred to 1.0-10.0%, it is more preferred to, 1.0-6.0%.If the first heated process of fine broken rice powder, above-mentioned amount is often referred to fine broken rice powder after heat treatment relative to the percentage ratio preparing raw-food material and the gross mass of fine broken rice powder.
Should be understood that the consumption of fine broken rice powder is not quite similar for different food products.Such as, for Yoghourt, its amount ranges is generally in the scope of 1.0-10.0%, for the total weight of the raw material Yu fine broken rice powder of preparing Yoghourt.For bakery such as egg roll, cookies etc., the consumption of fine broken rice powder is in the scope of 0.3-35%, for the total amount of the raw material Yu fine broken rice powder of preparing bakery.Such as, in fine broken rice cookies, the consumption of fine broken rice powder may be up to 32.7% (embodiment 14).Technical staff is readily determined the fine broken rice powder preferable amount of different food products according to content herein.
In the food of the present invention or raw-food material compositions, other composition except fine broken rice powder with measuring known in the art or preparing food of the present invention or the consumption known during raw-food material compositions.
Should be understood that the food of the present invention refers to finished product.Raw-food material compositions can be half-finished form, such as each raw material of hand grasping pie and fine broken rice powder can be deployed into semi-manufactured fashion to be decocted, maybe each raw material of Rice & peanut milk or milk tea and fine broken rice powder can be deployed into dry powder or pasty state, user add a certain amount of water and allocate voluntarily.Therefore, the raw-food material of the present invention and fine broken rice powder can be the forms of the corresponding raw material preparing corresponding food and the dry powder mixture of fine broken rice powder, it is also possible to be paste forms, or can be semi-solid form (semi-finished product of such as hand grasping pie).Certainly, each feedstock composition for preparing a certain food can be packed respectively, is mixed by corresponding usage ratio by each composition time to be used again；Can also the packaged of mixture in a packing box, in mixture, the consumption of each composition meets the required phase application quantity preparing this food.Such as, for Rice & peanut milk, by packaging together to emulsion stabilizer, sodium tripolyphosphate and white sugar, the red bean powder of gelatinizing can be packaged as one bag, the brown rice wearing into slurry is filled one bag, the whole milk powder of gelatinizing, Semen arachidis hypogaeae albumen powder, fine broken rice powder and Radix Angelicae Dahuricae sesame paste mixture are filled one bag.Therefore, the feedstock composition of the present invention includes the combination of each composition being sub-packed in Different Package bag/box.The food of the present invention or raw-food material compositions generally can store under room temperature, it is necessary to time can cold preservation.
In raw-food material compositions described herein, the consumption of fine broken rice powder is based on the total weight of all raw materials (including fine broken rice powder) including water, therefore, when with dry powder, when the form such as pasty state or semisolid provides the raw-food material compositions of the present invention, this dry powder, fine broken rice powder this dry powder relatively in the form such as pasty state or semisolid, also corresponding change can be there is in the percentage by weight of pasty state or semisolid gross weight, the water yield etc. that those skilled in the art can add needed for the fine broken rice powder weight percentage ranges based on the raw-food material Yu fine broken rice powder gross weight that include water disclosed according to the present invention and finished product calculates this dry powder, fine broken rice powder this dry powder relatively in the form such as pasty state or semisolid, the percentage by weight of pasty state or semisolid gross weight.
In a specific embodiment, described food is beverage, feedstock composition is the feedstock composition for preparing beverage, wherein, raw material that described feedstock composition includes preparing beverage and heated process or the fine broken rice powder without heat treated, the 1.0-10.0% that amount is the feedstock composition gross weight preparing beverage of fine broken rice powder, it is preferable that 1.0-8.0%, more preferably 1.0-3.0%；Preferably, the described fine broken rice powder without heat treated is the fine broken rice powder processed through gelatinizing.In a preferred embodiment of the invention, the preferred heated process of described fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, described food is bakery, feedstock composition is the feedstock composition for preparing bakery, wherein, raw material that described feedstock composition includes preparing bakery and heated process or the fine broken rice powder without heat treated, the 1.0-33.0% that amount is the feedstock composition gross weight preparing bakery of fine broken rice powder, it is preferable that 2.0-25.0%, more preferably 10.0-20.0%.In a preferred embodiment of the invention, the preferred heated process of described fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, described food is Flour product, feedstock composition is the feedstock composition for preparing Flour product, wherein, described feedstock composition includes the preparation raw material of Flour product and heated process or the fine broken rice powder without heat treated, the amount of fine broken rice powder is the 3.0-13.0% of the feedstock composition gross weight of preparation Flour product, it is preferable that 3.0-10.0%, more preferably 5.0-10.0%.In a preferred embodiment of the invention, the preferred heated process of described fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, described food is Yoghourt, and raw-food material is the raw material for preparing Yoghourt.Heated process or the fine broken rice powder without heat treated can be used to prepare Yoghourt, can first by fine broken rice powder gelatinizing before preparation.The fine broken rice powder preferably employed without heat treated but process through gelatinizing.The amount of fine broken rice powder is generally the 1.0-10.0% preparing Yoghourt total raw material weight, it is preferred to 1.0-8.0%, more preferably 1.0-3.0%.
In a specific embodiment, described food is Rice & peanut milk, and raw-food material is the raw material for preparing Rice & peanut milk.Heated process or the fine broken rice powder without heat treated can be used to prepare Rice & peanut milk, can first by fine broken rice powder gelatinizing before preparation.Fine broken rice powder generally accounts for the 1.0-10.0% of the feedstock composition gross weight preparing Rice & peanut milk, it is preferred to 1.0-8.0%, more preferably 1.0-3.0%.In a preferred embodiment of the invention, the preferred heated process of described fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, described food is milk tea, and raw-food material is the raw material for preparing milk tea.Heated or without heat treated fine broken rice powder can be adopted to prepare milk tea, optionally, can first by fine broken rice powder gelatinizing before preparation.Fine broken rice powder generally accounts for the 1.0-10.0% of the feedstock composition gross weight preparing milk tea, it is preferred to 1.0-8.0%, and more preferably 3%.In a preferred embodiment of the invention, the preferred heated process of described fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, described food is egg roll, and raw-food material is the raw material for preparing egg roll.Heat treated or the fine broken rice powder without heat treated can be adopted to prepare egg roll, optionally, first by fine broken rice powder gelatinizing before preparation.Fine broken rice powder generally accounts for the 2.5-30.0% of the feedstock composition gross weight preparing egg roll, it is preferable that 2.5-20.0%, optimum 10.0-15.0%.In a preferred embodiment of the invention, the preferred heated process of described fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, described food is cookies, and raw-food material is the raw material for preparing cookies.Heat treated or the fine broken rice powder without heat treated can be adopted to prepare cookies, optionally, first by fine broken rice powder gelatinizing before preparation.Fine broken rice powder generally accounts for the 2.5-33.0% of the feedstock composition gross weight preparing cookies, it is preferable that 2.5-20.0%, optimum 15.0-20.0%.In a preferred embodiment of the invention, the preferred heated process of described fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, described food is hands group, and raw-food material is the raw material for preparing hands group.Heat treated or the fine broken rice powder without heat treated can be adopted to prepare hands group, optionally, first by fine broken rice powder gelatinizing before preparation.Fine broken rice powder generally accounts for the 2.0-25.0% of the feedstock composition gross weight preparing hands group, it is preferable that 2.0-14.0%, optimum 10.0-14.0%.In a preferred embodiment of the invention, the preferred heated process of described fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, described food is cookie, and raw-food material is the raw material for preparing cookie.Heat treated or the fine broken rice powder without heat treated can be adopted to prepare cookie, optionally, first by fine broken rice powder gelatinizing before preparation.Fine broken rice powder generally accounts for the 2.0-25.0% of the feedstock composition gross weight preparing cookie, it is preferable that 4.0-20.0%, optimum 4.0-10.0%.In a preferred embodiment of the invention, the preferred heated process of described fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, described food is chocolate, and raw-food material is the raw material for preparing chocolate.Heat treated or the fine broken rice powder without heat treated can be adopted to prepare chocolate, optionally, first by fine broken rice powder gelatinizing before preparation.Fine broken rice powder generally accounts for the 1.0-27.0% of the feedstock composition gross weight preparing chocolate, it is preferable that 1.0-17.0%, optimum 10.0-17.0%.In a preferred embodiment of the invention, the preferred heated process of described fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, described food is steamed bread, and raw-food material is the raw material for preparing steamed bread.Heat treated or the fine broken rice powder without heat treated can be adopted to prepare steamed bread, optionally, first by fine broken rice powder gelatinizing before preparation.Fine broken rice powder generally accounts for the 3.0-13.0% of the feedstock composition gross weight preparing steamed bread, it is preferable that 3.0-10.0%, optimum 5.0-9.0%.If should be understood that the fine broken rice powder using gelatinizing, mix with other raw materials again after the cooling of gelatinizing fine broken rice powder need to be made.In a preferred embodiment of the invention, the preferred heated process of described fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
In a specific embodiment, described food is hand grasping pie, and raw-food material is the raw material for preparing hand grasping pie.Heat treated or the fine broken rice powder without heat treated can be adopted to prepare hand grasping pie, optionally, first by fine broken rice powder gelatinizing before preparation.Fine broken rice powder generally accounts for the 3.0-13.0% of the feedstock composition gross weight preparing hand grasping pie, it is preferable that 3.0-10.0%, optimum 6.0-8.0%.In a preferred embodiment of the invention, the preferred heated process of described fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
Should be understood that and food making method known in the art can be adopted to prepare the corresponding food of the present invention.
Hereafter will set forth the present invention in the way of specific embodiment.Should be understood that the present invention is not limited to these specific embodiments.The condition etc. of product, consumption and the various method mentioned in specific embodiment, unless otherwise stated, by commonly used in the art or enforcement.
Raw material sources
Fine broken rice powder: purchased from benefit Hai Jiali (Qinhuangdao) Food Co., Ltd
Rice meal: purchased from benefit Hai Jiali (Qinhuangdao) Food Co., Ltd
Flour: purchased from benefit Hai Jiali (Kunshan) food industry company limited
Milk A (get Le Si milk DelLeche), milk B (many U.S. fresh milk Suki) are obtained by market purchasing
Strain (YOMIX211) available from DuPont Danisco；
Semen arachidis hypogaeae albumen powder: purchased from benefit Hai Jiali
Matcha powder (MC1030021): easily know food (Quzhou) company limited purchased from Zhejiang
Condensed milk: purchased from nest
Coarse grain beverage compound stabilizers (HBA-L-17): purchased from Hefei four friend food Trade Co., Ltd.
Sodium citrate (food stage), sodium erythorbate (food stage), brown rice, red bean powder, sodium tripolyphosphate (food stage): all commercially available
White bran is purchased from benefit Hai Jiali (Nanchang) oil and foodstuffs company limited
Shortening (star-spangled banner board): purchased from benefit Hai Jiali；
Wheat flour (flower-drum board low-gluten wheat flour): purchased from benefit Hai Jiali；
Butter (gold taste dairy fermentation butter): purchased from benefit Hai Jiali；
Whole milk powder (the permanent natural milk powder of New Zealand), white sugar (commercially available one-level), Radix Angelicae Dahuricae sesame paste, softening water, egg, salt: commercial；
Ammonium hydrogen carbonate: purchased from Linyi Hong Chang food additive company limited；
Coconut powder: purchased from the southern part of the country, Hainan food.
Use instrument
Baking box (brand SINMAG, model SR632TG+12P+2S)
Reinforcement agitator: IKA--RW20 type
Constant water bath box: HH-6 Xing Guohua Electrical Appliances Co., Ltd
High pressure homogenizer: APV1000 type.
Measure viscosity: Brookfield-II
Egg-biscuit-roll machine: Ruian, LF Zhejiang Qun Feng food machinery factory
Eggbeater: triumphant Wood KM760
Embodiment 1:
Oven temperature is increased to 120 DEG C, toasts 60min by evenly laid out for 500g fine broken rice powder in baking tray (baking tray bottom size 38 × 58cm) (sample tiling height 2-3mm), and every 10min uniformly stirs once.
Sensory evaluation includes: color and luster: sallow, golden yellow, dark yellow；Baking corn fragrance: 1. baking corn gives off a strong fragrance；2. baking corn fragrance is moderate；3. baking corn fragrance is faint；4. without baking corn fragrance.
Conclusion: the fine broken rice pink colour pool that the present embodiment prepares is sallow, have strong Olibanum local flavor and corn fragrance.
Embodiment 2:
Oven temperature is increased to 165 DEG C, toasts 35min by evenly laid out for 500g fine broken rice powder in baking tray (baking tray bottom size 38 × 58cm) (sample tiling height 2-3mm), and every 10min uniformly stirs once.
Sensory evaluation is carried out by standard described in embodiment 1.Conclusion: color and luster is sallow, have strong Olibanum local flavor and corn fragrance.
Embodiment 3:
Oven temperature is increased to 170 DEG C, toasts 30min by evenly laid out for 500g fine broken rice powder in baking tray (baking tray bottom size 38 × 58cm) (sample tiling height 2-3mm), and every 10min uniformly stirs once.
Sensory evaluation is carried out by standard described in embodiment 1.Conclusion: color and luster is sallow, have strong Olibanum local flavor and corn fragrance.
Embodiment 4:
Oven temperature is increased to 180 DEG C, toasts 10min by evenly laid out for 500g fine broken rice powder in baking tray (baking tray bottom size 38 × 58cm) (sample tiling height 2-3mm), and every 5min uniformly stirs once.
Sensory evaluation is carried out by standard described in embodiment 1.Conclusion: color and luster is sallow, have strong Olibanum local flavor and corn fragrance.
Comparative example 1
Sensory evaluation is carried out by standard described in embodiment 1 to without the fine broken rice powder baking process.
Conclusion: color and luster is dark yellow, agalactia Flavor.
Comparative example 2
Oven temperature is increased to 170 DEG C, toasts 30min by evenly laid out for 500g rice meal in baking tray (baking tray bottom size 38 × 58cm) (sample tiling height 2-3mm), and every 10min uniformly stirs once.
Sensory evaluation is carried out by standard described in embodiment 1.Conclusion: agalactia Flavor and baking corn fragrance.
Comparative example 3
Oven temperature is increased to 170 DEG C, toasts 30min by evenly laid out for 500g flour in baking tray (baking tray bottom size 38 × 58cm) (sample tiling height 2-3mm), and every 10min uniformly stirs once.
Sensory evaluation is carried out by standard described in embodiment 1.Conclusion: agalactia Flavor and baking corn fragrance.
Comparative example 4:
Commercially available milk A (get Le Si milk DelLeche)
Comparative example 5:
Commercially available milk B (many U.S. fresh milk Suki)
Breast flavour mark: specialty sensory evaluation team 20 people, marks to embodiment 3, comparative example 1,2,3,4,5, results averaged.Score by rules is in Table 1.
Table 1: breast flavour mark standard scale
| Evaluate | Breast local flavor | Olibanum taste | Smelling of milk-childish taste |
| 0 | Nothing | Nothing | Nothing |
| 1 | Weak | Weak | Weak |
| 2 | Slightly strong | Slightly strong | Slightly strong |
| 3 | Stronger | Stronger | Stronger |
| 4 | By force | By force | By force |
| 5 | Very strong | Very strong | Very strong |
Note: breast local flavor has the local flavor of milk, including the balance of the local flavor such as fragrance, fishy smell；
The fragrance of Olibanum taste milk body pleasant；
Smelling of milk-childish taste milk body makes us unjoyful taste.
Table 2: each raw material Analyses Methods for Sensory Evaluation Results
Conclusion: the fine broken rice powder of baking has newborn local flavor and an Olibanum taste, and the fine broken rice powder of unbaked, baking rice meal, baking flour not there is newborn local flavor, Olibanum taste.Milk also has a kind of smelling of milk-childish taste except having newborn local flavor, Olibanum taste, and the fine broken rice powder toasted does not have smelling of milk-childish taste.
The preparation of embodiment 4 fine broken rice Yoghourt
The high microsteping fine broken rice Yoghourt (raw materials based on 100 weight portions) preparing the present embodiment according to following material rate as shown in table 3 obtains Yoghourt a, b, c, and the method adopted is:
(1) milk powder hydration: taking appropriate 50-60 DEG C of softening water hydration milk powder, 250rpm stirs 20-30min；
(2) fine broken rice powder pre-gelatinized: suitable quantity of water dispersion fine broken rice powder, 85 DEG C, 250rpm stirs 15min；
(3) mixing: mixed by fine broken rice powder good to milk and gelatinizing, constant volume, 250rpm stirs 10min to uniformly；
(4) homogenizing: heating material to about 70 DEG C, first class pressure 0MPa, broken big particle material, it is to avoid damage homogenizer；Second time homogenizing: first class pressure 5MPa/ secondary pressure 25MPa；Third time homogenizing: first class pressure 5MPa/ secondary pressure 35MPa；
(5) sterilization cooling: 90 DEG C of constant temperature 10min sterilizings, is subsequently cooled to 42 DEG C, inoculation；
(6) fermentation: 43 DEG C of fermentations are 4.55 to Ph；
(7) cooling, stirs breakdown of emulsion: fermentation milk is cooled to about 20 DEG C, and 100rpm stirs 2min with breakdown of emulsion；
(8) it is placed in 4 DEG C of cold preservations, after 16h, carries out subjective appreciation, viscosity test.
Table 3: the list of ingredients of fine broken rice Yoghourt
| Embodiment a | Embodiment b | Embodiment c | |
| Whole milk powder | 7.2 weight portions | 7.2 weight portions | 7.2 weight portions |
| Fine broken rice powder | 1 weight portion | 3 weight portions | 6 weight portions |
| White sugar | 6 weight portions | 6 weight portions | 6 weight portions |
| Strain YM211 | 60DCU | 60DCU | 60DCU |
| Softening water | 85.8 weight portion | 83.8 weight portion | 80.8 weight portion |
Conclusion:
Yoghourt smooth surface, is creamy white, and has special fine broken rice fermentation delicate fragrance, and organizational structure is fine and smooth, and mouthfeel is full, apparent thickness.
The preparation of comparative example 6 Yoghourt
Material rate shown in table 4 prepares the high microsteping fine broken rice Yoghourt (raw materials based on 100 weight portions) of this comparative example, and the method adopted is:
(1) milk powder hydration: taking appropriate 50-60 DEG C of softening water hydration milk powder, 250rpm stirs 20-30min；
(2) pre-gelatinized: suitable quantity of water dispersion Testa oryzae or white bran, 85 DEG C, 250rpm stirs 15min；
(3) mixing: mixed by Testa oryzae good with gelatinizing for milk, constant volume, 250rpm stirs 10min to uniformly；
(4) sterilization cooling: 90 DEG C of constant temperature 10min sterilizings, is subsequently cooled to 42 DEG C, inoculation；
(5) fermentation: 43 DEG C of fermentations are 4.55 to Ph；
(6) cooling, stirs breakdown of emulsion: fermentation milk is cooled to about 20 DEG C, and 100rpm stirs 2min with breakdown of emulsion；
(7) it is placed in 4 DEG C of cold preservations, after 16h, carries out subjective appreciation, viscosity test.
Testa oryzae is the mixture (Chen Qingchan in brown rice pearling process by the cortex (including peel, seed coat, megarchidium layer and aleurone) under stone roller and a small amount of rice germ and small brokens bits, Wang Jingsong, the clear prunus mume (sieb.) sieb.et zucc. of letter etc. Testa oryzae zymotechnique of lactic acid research [J] Jingchu Institute of Technology journal .2013,28 (6): 58-64).
White bran, with high-quality fresh rice bran for raw material, through cleaning, screening, extruding, drying, is pulverized and obtains (CN201210523503.8).
Table 4 Yoghourt list of ingredients
| Comparative example a | Comparative example b | Comparative example c | |
| Whole milk powder | 7.2 weight portions | 7.2 weight portions | 7.2 weight portions |
| Fine broken rice powder | 6 weight portions (Testa oryzae) | 6 weight portions (white bran) | |
| White sugar | 6 weight portions | 6 weight portions | 6 weight portions |
| Strain YM211 | 60DCU | 60DCU | 60DCU |
| Softening water | 80.8 weight portion | 80.8 weight portion | 80.8 weight portion |
The Yoghourt top layer analysis of conclusion: comparative example a-b is clear, and grumeleuse is frangible, and organizational structure is slightly coarse, and milk is strong, and mouthfeel is thiner.
Embodiment 5 Yoghourt viscosimetric analysis
Using Brookfield-II to carry out viscosimetric analysis, test condition is: No. 63 rotors, rotating speed 20r/min, tests temperature 10 DEG C, records viscosity after timing 1min.
Viscosity results is as shown in table 5.
Table 5
| Project | Embodiment a | Embodiment b | Embodiment c | Comparative example a | Comparative example b | Comparative example c |
| Viscosity cp | 7878 | 8578 | 13357 | 6459 | 2639 | 1960 |
Conclusion:
Adopt the viscosity of the preparation-obtained Yoghourt of fine broken rice powder of gelatinizing process apparently higher than without fine broken rice powder or the Yoghourt adopting Testa oryzae, white bran.And the raising of the content along with fine broken rice powder, the viscosity of Yoghourt increases.
Embodiment 6 brown rice syrup
Material rate shown in table 6 prepares the Rice & peanut milk of the present embodiment, and the method adopted is:
Fine broken rice powder pretreatment: baking, is placed in baking box by fine broken rice powder, and upper reducing internal heat 170 DEG C turns over roasting about 25min；Gelatinizing, keeps 10-15min, treats that gelatinizing is complete in 85 DEG C of hot water；Former powder, directly uses；
Weighing emulsion stabilizer, sodium tripolyphosphate, white sugar, after dry mixing uniformly, be scattered in 200ml, in 85 DEG C of hot water, 10min, 1000 turns/about min of shear rate are sheared in insulation, to being completely dissolved without naked eyes visible particle thing；
With 200ml hot water disperse red Semen Glycines powder, standby after 85 DEG C of gelatinizing 15min；
Brown rice boils about 45min, to completely well-done, standby with about 200ml hot water defibrination；
Whole milk powder, Semen arachidis hypogaeae albumen powder, ripe fine broken rice powder, Radix Angelicae Dahuricae sesame paste, be scattered in 300ml, and in about 65 DEG C hot water, about 1000 turns/min of shear rate, 10min is sheared in insulation；
Stable emulsifying agent solution is mixed with miscellaneous grain crops feed liquid, is settled to 1000ml, about 1000 turns/about min of shear rate, shears 10min, makes mixing of materials uniform；
Intensification homogenizing: heating material is to about 70 DEG C, and first class pressure 5MPa goes over homogenizer, damaged big particle material, it is to avoid damage homogenizer；Second time homogenizing: first class pressure 5MPa/ secondary pressure 25MPa；Third time homogenizing: first class pressure 5MPa/ secondary pressure 35MPa；
UHT sterilizing: 139 DEG C/15S, sterile filling.
Table 6: brown rice syrup list of ingredients
| Project | Baking fine broken rice brown rice syrup |
| Baking fine broken rice powder | 30g |
| Semen arachidis hypogaeae albumen powder | 8g |
| Brown rice | 20g |
| Red bean powder | 5g |
| Radix Angelicae Dahuricae sesame paste | 8g |
| New Zealand's whole milk powder | 3g |
| White sugar | 50g |
| Emulsion stabilizer HBA-Y-7 | 4.0g |
| Sodium tripolyphosphate | 0.5g |
| Softening water | It is settled to 1000ml |
| Project | Gelatinizing fine broken rice brown rice syrup |
| Gelatinizing fine broken rice powder | 30g |
| Semen arachidis hypogaeae albumen powder | 8g |
| Brown rice | 20g |
| Red bean powder | 5g |
| Radix Angelicae Dahuricae sesame paste | 8g |
| New Zealand's whole milk powder | 3g |
| White sugar | 50g |
| Emulsion stabilizer HBA-Y-7 | 4.0g |
| Sodium tripolyphosphate | 0.5g |
| Softening water | It is settled to 1000ml |
| Project | Do not toast, ungelatinized fine broken rice brown rice syrup |
| Do not toast, ungelatinized fine broken rice powder | 4g |
| Semen arachidis hypogaeae albumen powder | 8g |
| Brown rice | 20g |
| Red bean powder | 5g |
| Radix Angelicae Dahuricae sesame paste | 8g |
| New Zealand's whole milk powder | 3g |
| White sugar | 50g |
| Emulsion stabilizer HBA-Y-7 | 4.0g |
| Sodium tripolyphosphate | 0.5g |
| Softening water | It is settled to 1000ml |
Conclusion: obtained baking brown rice Rice & peanut milk has that corn baking gives off a strong fragrance, rice fragrance is prominent, mouthfeel smooth, thickening agent consumption is few advantages such as (reducing by the thickening agent of more than 0.1%) full, fine and smooth.Gelatinizing fine broken rice powder brown rice syrup has that meter fragrance is prominent, mouthfeel smooth, thickening agent consumption is few advantages such as (reducing by the thickening agent of more than 0.1%) full, fine and smooth.Fine broken rice powder former powder brown rice syrup has the mouthfeel advantage such as smooth full, fine and smooth, but local flavor does not toast, gelatinizing fine broken rice powder is good.
Embodiment 7 milk tea
Material rate shown in table 7 prepares the fine broken rice milk tea of the present embodiment, and the method adopted is:
Weighing emulsion stabilizer, sodium tripolyphosphate, white sugar, after dry mixing uniformly, be scattered in 250ml, in 85 DEG C of hot water, 10min, 1000 turns/about min of shear rate are sheared in insulation, to being completely dissolved without naked eyes visible particle thing；
Fine broken rice powder is scattered in 300ml hot water, standby after 85 DEG C of gelatinizing 15min；
Semen arachidis hypogaeae albumen powder, whole milk powder, condensed milk, matcha powder, be scattered in about 300ml, and in about 55 DEG C hot water, about 1000 turns/min of shear rate, 10min is sheared in insulation；
Stable emulsifying agent solution is mixed with the miscellaneous grain crops feed liquid including fine broken rice powder, adds sodium erythorbate, sodium citrate, be settled to 1000ml, about 1000 turns/about min of shear rate, shears 10min, makes mixing of materials uniform；
Intensification homogenizing: heating material is to about 70 DEG C, and first class pressure 5MPa goes over homogenizer, damaged big particle material, it is to avoid damage homogenizer；Second time homogenizing: first class pressure 5MPa/ secondary pressure 25MPa；Third time homogenizing: first class pressure 5MPa/ secondary pressure 35MPa；
UHT sterilizing (instantaneous ultrahigh-temperature sterilization): 139 DEG C/15S, sterile filling.
Table 7 milk tea list of ingredients
| Project | Rice breast milk making tea |
| Fine broken rice powder | 30g |
| Semen arachidis hypogaeae albumen powder | 3g |
| Matcha powder | 2g |
| Whole milk powder | 15g |
| Condensed milk | 20g |
| White sugar | 40g |
| Emulsion stabilizer HBA-L-17 | 4.0g |
| Sodium citrate | 0.5g |
| Sodium erythorbate | 0.2g |
| Softening water | It is settled to 1000ml |
Conclusion: obtained fine broken rice milk tea to have meter Xiang, milk, tea fragrant, local flavor is fresh and clean, soft smooth, the viscosity of mouthfeel increases.
Comparative example 7 Rice & peanut milk
According to the list of ingredients in table 8, adopt Testa oryzae or white bran to replace fine broken rice powder, prepare Rice & peanut milk according to the method for embodiment 6.
Testa oryzae/white bran pretreatment: after baking, gelatinizing processes.Baking condition: upper reducing internal heat 170 DEG C turns over roasting about 25min；Gelatinizing condition: gelatinization point 85 DEG C, 10min.After white bran or Testa oryzae baking, bran taste is dense, agalactia Flavor.
Table 8 Rice & peanut milk list of ingredients
Conclusion: adopting Rice & peanut milk and milk tea weak flavor prepared by Testa oryzae or white bran, have significantly unhappy bran taste, layering, without milk fragrance, mouthfeel is poor, it is difficult to acceptance；And Rice & peanut milk that viscosity relatively adds fine broken rice powder is lower.Being not added with the Rice & peanut milk of fine broken rice without special rice Olibanum taste, taste bad, viscosity degradation, plumpness is deteriorated.
Comparative example 8 milk tea
According to the list of ingredients in table 9, adopt Testa oryzae or white bran to replace fine broken rice powder, prepare milk tea according to the method for embodiment 7.
Table 9 milk tea list of ingredients
Conclusion: the milk tea weak flavor adopting Testa oryzae or white bran to prepare, has significantly unhappy bran taste, layering, and without milk fragrance, mouthfeel is poor, it is difficult to accept；And viscosity relatively to add fine broken rice powder sample lower.Being not added with the milk tea of fine broken rice without special rice Olibanum taste, taste bad, viscosity degradation, plumpness is deteriorated.
Comparative example 9,10 egg roll
According to the formula in table 10, make egg roll according to following processing step:
Prepare slurry: by egg, white sugar, edible salt mixing, stir；Being sequentially added into powder, water, shortening that fusing is good, low rate mixing is uniform to mixing of materials；
Molding: take appropriate step 1) in the slurry for preparing to the egg-biscuit-roll machine nipper plate opened, then nippers is closed, toasts 90 seconds at 175 DEG C；
Roll: open egg-biscuit-roll machine, be rolled into long cylinder while hot, to form egg roll；
Packaging: treating that egg roll is cooled to room temperature, package encapsulation obtains fine broken rice egg roll finished product.
Table 10 egg roll list of ingredients
| Comparative example 9 | Comparative example 10 | |
| Flour | 100 | 50 |
| White bran/Testa oryzae | 50 | |
| Sugar | 84 | 84 |
| Egg | 47 | 47 |
| Shortening | 34 | 34 |
| Salt | 0.5 | 0.5 |
| Water | 53 | 60 |
Conclusion:
The egg roll that comparative example 9 is prepared and obtained, the time that egg roll skin keeps pliable and tough is short, slowly becomes fragile until losing pliability completely to egg roll skin from opening oven, and the time is 19 seconds, it is allowed to the time that egg roll rolls operation is short, and the easy embrittlement of egg roll；Egg roll sweet mouthfeel, egg thick flavor, without rice Flavor.
Adding the egg roll of white bran, Testa oryzae in comparative example 10, the time that egg roll skin keeps pliable and tough is short, slowly becomes fragile until losing pliability completely to egg roll skin from opening oven, respectively 21 seconds, 23 seconds time, it is allowed to the time that egg roll rolls operation is short, and the easy embrittlement of egg roll；Egg roll sweet mouthfeel, egg thick flavor, without rice Flavor, bran taste is dense, chews and feels coarse, has granular sensation.
Egg roll keeps the pliable and tough time to refer to: take out from oven from egg roll skin, to becoming fragile to the time that cannot roll.
Embodiment 8-12 fine broken rice egg roll
According to the formula in table 12, make egg roll according to following processing step:
Table 12 fine broken rice egg roll list of ingredients (weight portion, g)
| Embodiment 8 | Embodiment 9 | Embodiment 10 | Embodiment 11 | Embodiment 12 | |
| Flour | 99 | 80 | 50 | 30 | 1 |
| Pre-roasted fine broken rice powder | 1 | 20 | 50 | 70 | 99 |
| White sugar | 84 | 84 | 84 | 84 | 84 |
| Egg | 47 | 47 | 47 | 47 | 47 |
| Shortening | 34 | 34 | 34 | 34 | 34 |
| Salt | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Water | 53 | 53 | 61 | 68 | 70 |
Bake the preparation of fine broken rice powder in advance: fine broken rice powder is loaded baking tray, on oven, reducing internal heat is 160 DEG C, bakes about 20min, and midway can be stirred preventing inequality of being heated, what can obtain having strong rice Flavor bakes fine broken rice powder in advance, and fine broken rice powder particles is sized to 40 order～200 orders；
Prepare slurry: by egg, white sugar, edible salt mixing, stir；Being sequentially added into powder (i.e. flour, bake fine broken rice powder in advance), water, shortening that fusing is good, low rate mixing is uniform to mixing of materials；
Molding: take appropriate slurry to the egg-biscuit-roll machine nipper plate opened, then closed by nippers, toasts 90sec at 175 DEG C；
Roll: open egg-biscuit-roll machine, be rolled into long cylinder while hot, to form egg roll；
Packaging: treating that egg roll is cooled to room temperature, package encapsulation obtains fine broken rice egg roll finished product.
Conclusion:
In embodiment 8, baking fine broken rice powder in advance and substitute the wheat flour of 1%, the time that egg roll skin keeps pliable and tough is short, slowly becomes fragile until losing pliability completely to egg roll skin from opening oven, and the time is 19 seconds, it is allowed to the time that egg roll rolls operation is short, the easy embrittlement of egg roll；Egg roll sweet mouthfeel, egg thick flavor, without rice Flavor.
In embodiment 9-12, egg roll micromicro keeps respectively 53 seconds, 55 seconds flexible time, 59,61 seconds, it is allowed to the time that egg roll rolls operation is abundant, and egg roll is embrittlement not easily；Egg roll sweet mouthfeel, egg Flavor foot and have strong rice Flavor, it is firmly crisp to sting sense, enjoys endless aftertastes.Further testing display, during addition (with powder gross mass for benchmark, being converted into raw material gross mass be benchmark is then 2.5%) the fine broken rice powder that is 8%, keeping the pliability time is 48 seconds.
Embodiment 13 fine broken rice egg roll
The fine broken rice powder adopting not baked process prepares egg roll according to consumption and the method for embodiment 10.
Conclusion: egg roll micromicro keeps the flexible time to be 51 seconds, it is allowed to the time that egg roll rolls operation is abundant, and egg roll is embrittlement not easily；Egg roll sweet mouthfeel, egg Flavor foot, but without rice Flavor, sting sense firmly crisp.
Embodiment 14 fine broken rice cookies
According to the formula in table 13, make cookies according to following processing step:
Table 13 fine broken rice cookies list of ingredients
| Raw material | Weight portion |
| Flour | 50 |
| Bake fine broken rice powder in advance | 50 |
| Shortening | 40 |
| Water | 10 |
| Bulking agent | 1.5 |
| Salt | 1.2 |
1) shortening, white sugar, sodium bicarbonate, salt are pressed the amount in table 13 and added in dough mixing machine, quickly stir 2min；
2) fine broken rice powder is baked process by the method described in embodiment 8.
3) by low-gluten wheat flour, baking fine broken rice powder in advance and add, low rate mixing 4min is to mix homogeneously；
4) molding: adopt cookies roller printing machine to produce the raw embryo of cookies；
5) baking；240 DEG C, toast 8min；
6) packaging: pack.
Conclusion: fine broken rice cookies has meter Flavor and baking corn fragrance, golden yellow color.
Embodiment 15 fine broken rice hands is sent
According to the formula in table 14, make cookies according to following processing step:
Table 14 fine broken rice hands sends list of ingredients
| Raw material | Weight portion |
| Flour | 70 |
| Fine broken rice powder | 30 |
| Sugar | 5 |
| Egg | 5 |
| Salt | 1 |
| Gold taste dairy fermentation butter | 5 |
| Water | 50 |
| Jin Wei Denmark special oil | Dough 40% |
1) flour, fine broken rice powder, sugar, salt are stirred.
2) add egg and water stirs agglomerating.
3) gold taste dairy fermentation butter stirring dough is added smooth.
4) lax half an hour, taste Denmark covered with gold leaf special oil.
5) cold preservation 1 hour after 4 folding 3 times, 4 folding 2 times again, molding thickness is 5 millimeters of folding formings, surface scab sugar, cutting, baking (180 DEG C, 13min)
Conclusion: fine broken rice hands sends mouthfeel loose, has a meter Flavor, golden yellow color.
Embodiment 16 fine broken rice cookie
According to the formula in table 15, make cookies according to following processing step:
Table 15 fine broken rice cookie list of ingredients
| Raw material | Weight portion |
| Wheat flour | 90 |
| Fine broken rice powder | 10 |
| Gold taste fermenting butter | 50 |
| Icing Sugar | 40 |
| Egg | 20 |
| Water | 10 |
| Coconut powder | 10 |
| Milk powder | 3 |
| Salt | 1 |
| Ammonium hydrogen carbonate | 0.75 |
1) Icing Sugar, oil, salt room temperature are dismissed, about 4min, to turning white.
2) gradation addition egg room temperature dismiss about 4min.
3) powder class is eventually adding and mixes thoroughly.
4) dough molding, freezing, cutting.
5) baking, gets angry 190 DEG C, reducing internal heat 140 DEG C, about 20min.
Conclusion: preparation and the cookie that obtains has a meter Flavor.Golden yellow color, crisp, baking corn aromatic flavor.
Embodiment 17-20: fine broken rice chocolate
Table 16 fine broken rice chocolate list of ingredients (weight portion, g)
| Dispensing | Embodiment 17 | Embodiment 18 | Embodiment 19 | Embodiment 20 |
| Baking fine broken rice powder | 1 | 17 | 27 | 15 |
| Sugar | 49 | 42.5 | 37.5 | 35 |
| Refining vegetable oil | 49.5 | 40 | 35 | 38 |
| Cocoa powder | 0 | 0 | 0 | 11.5 |
| Soybean phospholipid | 0.5 | 0.5 | 0.5 | 0.5 |
Fine broken rice chocolate is prepared according to table 16 and following methods:
1) fine broken rice powder baking: oven temperature is increased to 165 DEG C, toasts 40min by evenly laid out for fine broken rice powder in baking tray (baking tray bottom size 38 × 58cm) (sample tiling height 2-3mm), and every 8min uniformly stirs once；
2) grind Icing Sugar, put in batch mixer with baking fine broken rice powder or milk powder, mix homogeneously, stand-by；
3) refining vegetable oil fusing, adds lecithin, and is completely dissolved；
4) by siccative and oils and fats mix homogeneously, put into ball mill, refine fineness processed and reach less than 25 μm, cast, enter cooling tunnel, molding.
Conclusion: the chocolate color and luster whiting obtained in embodiment 17, has Olibanum and corn burnt odor local flavor, and mouthfeel is partially sweet greasy；The chocolate color and luster that embodiment 18 obtains is slightly sallow, and Olibanum taste, corn burnt odor are with rich flavor, and delicate mouthfeel is soft and smooth, and sugariness is moderate；The chocolate color and luster that embodiment 19 obtains is slightly dark yellow, and Olibanum taste, corn burnt odor local flavor are very strong, and mouthfeel is slightly coarse, sugariness is slightly lower；The Olibanum taste of chocolate of embodiment 20 acquisition, corn burnt odor, cocoa flavor are very strong, and delicate mouthfeel is glossy.From above experiment effect, the fine broken rice chocolate that embodiment 17-20 obtains all has Olibanum taste, corn burnt odor local flavor；And chocolate delicate mouthfeel that embodiment 18 and 20 obtains is soft and smooth.
Comparative example 11-13
Table 17 chocolate list of ingredients
| Dispensing | Comparative example 11 | Comparative example 12 | Comparative example 13 |
| Raw fine broken rice powder | 0 | 0 | 17 |
| Skimmed milk powder | 0 | 17 | 0 |
| Sugar | 49.5 | 42.5 | 42.5 |
| Refining vegetable oil | 50 | 40 | 40 |
| Soybean phospholipid | 0.5 | 0.5 | 0.5 |
According to list of ingredients 17, prepare chocolate according to embodiment 17 method.
Conclusion: the chocolate color and luster whiting that comparative example 11 obtains, it does not have Olibanum and corn burnt odor local flavor, too sweet greasy；The micro-Huang of chocolate color and luster that comparative example 12 obtains, Olibanum is strong, but without corn burnt odor local flavor, delicate mouthfeel, sugariness are moderate.The chocolate color and luster whiting that comparative example 13 obtains, has slight corn fragrance, lacks Olibanum taste, and mouthfeel is bad.The fine broken rice powder that visible baking processes makes chocolate have Olibanum taste and corn burnt odor local flavor.
Embodiment 21-23 fine broken rice steamed bread
By calculating, in embodiment 21,22,23, the content of fine broken rice powder is 3%, 6.2%, 12.4% (gross mass based on raw-food material calculates).
Table 18 fine broken rice steamed bread list of ingredients
| Embodiment 21 | Embodiment 22 | Embodiment 23 | |
| Flour | 95 | 90 | 80 |
| Pre-roasted fine broken rice powder | 5 | 10 | 20 |
| Yeast | 1 | 1 | 1 |
| Baking powder | 0.8 | 0.8 | 0.8 |
| Sugar | 4 | 4 | 4 |
| Water | 54 | 55 | 56 |
According to the list of ingredients shown in table 18, make steamed bread according to following process:
Bake the preparation of fine broken rice powder in advance: oven temperature rises to 160 DEG C, by evenly laid out for fine broken rice powder in baking tray (baking tray bottom size 38 × 58cm) (sample tiling height 2-3mm), baking 40min, every 8min uniformly stirs once, what can obtain having strong rice Flavor bakes fine broken rice powder in advance, and fine broken rice powder particles is sized to 40 order～200 orders；
Dough-making powder: weigh flour respectively, fine broken rice powder, yeast powder, sugar, baking powder are mixed, and add water and are kneaded into smooth dough；
Molding: dough is twisted into diameter 3cm strip, is cut into steamed bread semifinished product by knife；
Proof: be placed in 37 DEG C of proofing box, proof 40min；
Steam: in the fine broken rice powder steamed bread base steam box proofed, steam 12min.
Conclusion:
Steamed bread elasticity made by embodiment 21 is moderate, has bite；Form is full, without collapsing skin；Olibanum taste, corn burnt odor taste are thin close to common steamed bread.
Steamed bread made by embodiment 22 has bite, elastic moderate, does not stick to one's teeth；Smooth surface is glossy, and color is Huang slightly, and form is full, bubble-free, without collapsing skin；Olibanum taste and the obvious face fragrance having again fermentation steamed bread of corn burnt odor taste.
Steamed bread made by embodiment 23, elastic moderate, do not stick to one's teeth, hardness is moderate, and color is Huang slightly, and form is full, without the obvious face fragrance having again fermentation steamed bread of collapse skin, Olibanum taste and corn burnt odor taste.
Embodiment 24 fine broken rice powder hand grasping pie
According to the list of ingredients shown in table 19, make hand grasping pie according to following process:
1) preparation of fine broken rice powder is baked in advance: oven temperature rises to 160 DEG C, by evenly laid out for fine broken rice powder in baking tray (baking tray bottom size 38 × 58cm) (sample tiling height 2-3mm), baking 40min, every 8min uniformly stirs once, what can obtain having strong rice Flavor bakes fine broken rice powder in advance, and fine broken rice powder particles is sized to 40 order～200 orders；
2) dough-making powder: by flour, fine broken rice powder, sugar, salt, monosodium glutamate, Adeps Sus domestica mixing, add water and be kneaded into smooth dough；
3) facet: dough is divided into the jizi for making dumplings of every part of 90g, rubs to smooth surface；
4) awake face: jizi for making dumplings is soaked in soybean oil 1h, every 15min taking-up lax once；
5) skin is rolled: the jizi for making dumplings soaked is rolled into the thick thin slice of 0.4cm, and surface uniform application shortening, shortening is by Adeps Sus domestica: Oleum Glycines 3:2 mixes；
6) volume skin: uniform dough cover will be smeared and roll into round strip, circle bar is folded；
7) stand: under 4-5 DEG C of environment, stand 1h, make surface oils and fats solidification；
8) pressure skin: the dough after standing is pressed into cake；
9) packaging: cold preservation after plastic bag intermediate package；
10) fried: fried 2min in pan.
Table 19 hand grasping pie list of ingredients
| Weight portion | |
| Flour | 450 |
| Pre-roasted fine broken rice powder | 50 |
| Sugar | 9 |
| Salt | 8 |
| Monosodium glutamate | 1.6 |
| Water | 280 |
| Adeps Sus domestica | 22 |
| Oleum Glycines | 8 |
Conclusion: the hand grasping pie clear layer made by embodiment 24, golden yellow color, has Olibanum taste, corn burnt odor taste, unique flavor.
Comparative example 14-15
List of ingredients according to table 20 makes steamed bread according to the method for embodiment 21:
Table 20 steamed bread list of ingredients
| Comparative example 14 | Comparative example 15 | |
| Flour | 100 | 96 |
| Skimmed milk powder | 0 | 4 |
| Yeast | 1 | 1 |
| Butter | 0 | 1 |
| Baking powder | 0.8 | 0.8 |
| Sugar | 4 | 4 |
| Water | 52 | 54 |
Conclusion: the steamed bread elasticity made by comparative example 14 is moderate, and hardness is bigger, it does not have the burnt odor taste of Olibanum taste and corn.
Steamed bread breast aromatic flavor made by comparative example 15, but without baking corn burnt odor local flavor.
Integrated embodiment 21-24 and comparative example 14,15 are visible, the addition of baking fine broken rice powder, make the mouthfeel of steamed bread and hand grasping pie and color and luster be obtained for certain improvement, and impart steamed bread and the special Olibanum taste of hand grasping pie and corn burnt odor taste so that it is local flavor obtains abundant.
Comparative example 16: toast white bran steamed bread
Making steamed bread according to the method for embodiment 21, formula is as shown in the table.
Table 21 Testa oryzae steamed bread list of ingredients
| Comparative example 16 | |
| Flour | 90 |
| Toast white bran | 10 |
| Yeast | 1 |
| Baking powder | 0.8 |
| Sugar | 4 |
| Water | 54 |
White bran baking process: oven temperature rises to 160 DEG C, toasts 40min by evenly laid out for white bran in baking tray (baking tray bottom size 38 × 58cm) (sample tiling height 2-3mm), and every 8min uniformly stirs once；
Experimental result: the steamed bread elasticity made by comparative example 16 is moderate, and hardness is bigger, coarse mouthfeel, has a poor flavour, and bran taste is heavier, it does not have the burnt odor taste of Olibanum taste and corn.
Embodiment 25: the fine broken rice steamed bread not toasted
Making steamed bread according to the method for embodiment 21, formula is as shown in the table.
Table 22 fine broken rice steamed bread list of ingredients
| Embodiment 25 | |
| Flour | 90 |
| Fine broken rice powder | 10 |
| Yeast | 1 |
| Baking powder | 0.8 |
| Sugar | 4 |
| Water | 54 |
Experimental result: the steamed bread made by embodiment 25 has bite, elastic moderate, does not stick to one's teeth；Surface color is Huang slightly, and form is full, bubble-free, without collapsing skin；But agalactia fragrance and corn burnt odor taste.
The foregoing is only presently preferred embodiments of the present invention, it is not limited to the substantial technological context of the present invention, the substantial technological content of the present invention is broadly to be defined in the right of application, any technology entities that other people complete or method, if defined with the right of application is identical, also or the change of a kind of equivalence, all it is covered by being considered among this right.The all documents mentioned in the present invention are incorporated as reference all in this application, are individually recited as reference such just as each section of document.In addition, it is to be understood that after the foregoing having read the present invention, the present invention can be made various changes or modifications by those skilled in the art, these equivalent form of values fall within the application appended claims limited range equally.
Claims (12)
1. the raw-food material compositions being used for preparing food, it is characterised in that described raw-food material compositions comprises the raw material preparing this food and fine broken rice powder.
2. raw-food material compositions as claimed in claim 1, it is characterised in that described raw-food material compositions has following one or more feature:
(1) described raw material is the raw material of preparation Flour product, milk product, meat products, tartar sauce, confection or chocolate；
(2) the described heated process of fine broken rice powder；
(3) described raw material comprises one or more in flour, oils and fats, milk powder, egg albumen powder, Semen Glycines powder, baking powder and additive；
(4) described additive includes one or more in sweeting agent, emulsifying agent, chelating agen, antioxidant, flavoring agent, leaven, thickening agent, nutrition enhancer, coloring agent, edible essence, bulking agent, stabilizer；
(5) calculate based on the gross mass of raw-food material compositions, the described raw-food material compositions fine broken rice powder containing 0.3-35%, 0.3-33.0%, 0.5-33.0%, 0.3-29.5%, 0.5-20.0%, 1.0-10.0% or 1.0-6.0%；
(6) described raw-food material compositions is semi-manufactured fashion；
(7) described raw-food material compositions is dry powder form of mixtures, semi-solid form or pasty state；
(8) in described raw-food material compositions, each composition is packed respectively, or is packaged in as a mixture in a packing box or packaging bag；
(9) described fine broken rice powder contains 10-16% protein, 10-15% fat, 45-55% total carbohydrates and 5-12% total dietary fiber；
(10) containing water soluble dietary fiber 1.6-5.0%, insoluble dietary fiber 3.4-8.0% in described fine broken rice powder；
(11) described heat treated includes: one or more in baking, parch and microwave heating；
(12) described baking is toast 5-80 minute, preferred 5-60 minute at the temperature of 100-200 DEG C, preferred 120-180 DEG C；
(13) described food is Flour product, milk product, meat products, tartar sauce, confection, chocolate, beverage, bakery, puffed food or frozen confectionery；And
(14) described food is Yoghourt, milk tea, Rice & peanut milk, bean milk, cereal beverage, BABAOZHOU, bean milk, egg roll, cookies, hands group, cookie, chocolate, ice cream, milk shake, pudding, steamed bread, noodles, steamed bun, dumpling, spring roll, lightly fried dumpling, pie, Flos Cannabis, baked cake, pancake, bread, Folium Nelumbinis folder, fritters of twisted dough, hand grasping pie or multi-layer steamed bread.
3. raw-food material compositions as claimed in claim 1, it is characterised in that described raw-food material compositions has following one or more feature:
(1) described fine broken rice powder processes through gelatinizing；
(2) calculate based on the gross mass of raw-food material compositions, the described raw-food material compositions fine broken rice powder containing 0.3-35%, 0.3-33.0%, 0.5-33.0%, 0.3-29.5%, 0.5-20.0%, 1.0-10.0% or 1.0-6.0%；And
(3) described fine broken rice powder contains 10-16% protein, 10-15% fat, 45-55% total carbohydrates and 5-12% total dietary fiber；Preferably, containing water soluble dietary fiber 1.6-5.0%, insoluble dietary fiber 3.4-8.0%.
4. the raw-food material compositions as described in any one of claim 1-3, it is characterised in that described fine broken rice powder be Oryza glutinosa is hulled the brown rice that paddy obtains carry out n times grind white after, the n-th of gained grinds white thing, it is preferable that n-th is ground the stabilized process of white thing；More preferably N is be more than or equal to 3, more preferably 3≤N≤12, and more preferably described N is be more than or equal to 5, more preferably greater than equal to 10.
5. a food, described food comprises fine broken rice powder, or prepared by the raw-food material compositions comprising fine broken rice powder, or the raw-food material compositions described in any one of claim 1-4 prepares, preferably, described fine broken rice powder is the fine broken rice powder of heated process, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
6. a fine broken rice powder, it is characterized in that, the described heated process of fine broken rice powder, preferably, described heat treated is selected from one or more in baking, parch and microwave heating, further, described baking is toast 5-80 minute, preferred 5-60 minute at the temperature of 100-200 DEG C, preferred 120-180 DEG C.
7. fine broken rice powder is preparing food and/or the application improving in flavour of food products, it is preferable that the described heated process of fine broken rice powder, it is preferable that described heat treated includes: one or more in baking, parch and microwave heating.
8. selected from following raw-food material compositions:
(1) for preparing the feedstock composition of beverage, wherein, raw material that described feedstock composition includes preparing beverage and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the amount of fine broken rice powder is prepare the 1.0-10.0% of the feedstock composition gross weight needed for beverage, preferred 1.0-8.0%, more preferably 1.0-3.0%；Preferably, the described fine broken rice powder without heat treated is the fine broken rice powder processed through gelatinizing；
(2) for preparing the feedstock composition of bakery, wherein, raw material that described feedstock composition includes preparing bakery and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the amount of fine broken rice powder is prepare the 1.0-33.0% of the feedstock composition gross weight needed for bakery, preferred 2.0-25.0%, more preferably 10.0-20.0%；
(3) for preparing the feedstock composition of Flour product, wherein, described feedstock composition includes the preparation raw material of Flour product and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the amount of fine broken rice powder is the 3.0-13.0% of the feedstock composition gross weight needed for preparation Flour product, preferred 3.0-10.0%, more preferably 5.0-10.0%.
9. selected from following raw-food material compositions:
(1) for preparing the feedstock composition of Yoghourt, wherein, raw material that described feedstock composition includes preparing Yoghourt and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the 1.0-10.0% that amount is the feedstock composition gross weight preparing Yoghourt of fine broken rice powder, preferred 1.0-8.0%, more preferably 1.0-3.0%；Preferably, the described fine broken rice powder without heat treated is the fine broken rice powder processed through gelatinizing；
(2) for preparing the feedstock composition of Rice & peanut milk, wherein, raw material that described feedstock composition includes preparing Rice & peanut milk and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the 1.0-10.0% that amount is the feedstock composition gross weight preparing Rice & peanut milk of fine broken rice powder, it is preferably 1.0-8.0%, more preferably 1.0-3.0%；Preferably, the described fine broken rice powder without heat treated is the fine broken rice powder processed through gelatinizing；
(3) for preparing the feedstock composition of milk tea, wherein, raw material that described feedstock composition includes preparing milk tea and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the 1.0-10.0% that amount is the feedstock composition gross weight preparing milk tea of fine broken rice powder, it is preferably 1.0-8.0%, more preferably 3%；Preferably, the described fine broken rice powder without heat treated is the fine broken rice powder processed through gelatinizing；
(4) for preparing the feedstock composition of egg roll, wherein, raw material that described feedstock composition includes preparing egg roll and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the 2.5-30.0% that amount is the feedstock composition gross weight preparing egg roll of fine broken rice powder, it is preferable that 2.5-20.0%.Optimum 10.0-15.0%；
(5) for preparing the feedstock composition of cookies, wherein, raw material that described feedstock composition includes preparing cookies and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the 2.5-33.0% that amount is the feedstock composition gross weight preparing cookies of fine broken rice powder, preferred 2.5-20.0%, optimum 15.0-20.0%；
(6) for preparing the feedstock composition of hands group, wherein, described feedstock composition includes preparing the raw material of hands group and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the amount of fine broken rice powder is the 2.0-25.0% of the feedstock composition gross weight preparing hands group, preferred 2.0-14.0%, optimum 10.0-14.0%；
(7) for preparing the feedstock composition of cookie, wherein, raw material that described feedstock composition includes preparing cookie and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the 2.0-25.0% that amount is the feedstock composition gross weight preparing cookie of fine broken rice powder, preferred 4.0-20.0%, optimum 4.0-10.0%；
(8) for preparing the feedstock composition of chocolate, wherein, raw material that described feedstock composition includes preparing chocolate and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the 1.0-27.0% that amount is the feedstock composition gross weight preparing chocolate of fine broken rice powder, preferred 1.0-17.0%, optimum 10.0-17.0%；
(9) for preparing the feedstock composition of steamed bread, wherein, raw material that described feedstock composition includes preparing steamed bread and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the 3.0-13.0% that amount is the feedstock composition gross weight preparing steamed bread of fine broken rice powder, preferred 3.0-10.0%, optimum 5.0-9.0%；With
(10) for preparing the feedstock composition of hand grasping pie, wherein, raw material that described feedstock composition includes preparing hand grasping pie and heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the 3.0-13.0% that amount is the feedstock composition gross weight preparing hand grasping pie of fine broken rice powder, preferred 3.0-10.0%, optimum 6.0-8.0%.
10. selected from following food:
(1) beverage, wherein, described beverage contains heated process or the fine broken rice powder without heat treated, it is preferred to the fine broken rice powder of heated process, the 1.0-10.0% that amount is beverage gross weight of fine broken rice powder, it is preferable that 1.0-8.0%, more preferably 1.0-3.0%；Preferably, the described fine broken rice powder without heat treated is the fine broken rice powder processed through gelatinizing；
(2) bakery, wherein, described bakery contains heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the 1.0-33.0% that amount is bakery gross weight of fine broken rice powder, it is preferable that 2.0-25.0%, more preferably 10.0-20.0%；
(3) Flour product, wherein, described Flour product contains heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the 3.0-13.0% that amount is Flour product gross weight of fine broken rice powder, it is preferable that 3.0-10.0%, more preferably 5.0-10.0%.
11. the food selected from following:
(1) Yoghourt, wherein, described Yoghourt contains heated process or the fine broken rice powder without heat treated, it is preferred to the fine broken rice powder of heated process, the 1.0-10.0% that amount is Yoghourt gross weight of fine broken rice powder, it is preferable that 1.0-8.0%, more preferably 1.0-3.0%；Preferably, the described fine broken rice powder without heat treated is the fine broken rice powder processed through gelatinizing；
(2) Rice & peanut milk, wherein, described Rice & peanut milk contains heated process or the fine broken rice powder without heat treated, it is preferred to the fine broken rice powder of heated process, the 1.0-10.0% that amount is Rice & peanut milk gross weight of fine broken rice powder, it is preferred to 1.0-8.0%, more preferably 1.0-3.0%；Preferably, the described fine broken rice powder without heat treated is the fine broken rice powder processed through gelatinizing；
(3) milk tea, wherein, described milk tea contains heated process or the fine broken rice powder without heat treated, it is preferred to the fine broken rice powder of heated process, and the amount of fine broken rice powder is the 1.0-10.0% of milk tea gross weight, it is preferred to 1.0-8.0%, and more preferably 3%；Preferably, the described fine broken rice powder without heat treated is the fine broken rice powder processed through gelatinizing；
(4) egg roll, wherein, described egg roll comprises heated process or the fine broken rice powder without heat treated, it is preferred to the fine broken rice powder of heated process, the 2.5-30.0% that amount is egg roll gross weight of fine broken rice powder, it is preferable that 2.5-20.0%.Optimum 10.0-15.0%；
(5) cookies, wherein, described cookies comprises heated process or the fine broken rice powder without heat treated, it is preferred to the fine broken rice powder of heated process, the 2.5-33.0% that amount is cookies gross weight of fine broken rice powder, it is preferable that 2.5-20.0%, optimum 15.0-20.0%；
(6) hands group, wherein, described hands group comprises heated process or the fine broken rice powder without heat treated, it is preferred to the fine broken rice powder of heated process, and the amount of fine broken rice powder sends the 2.0-25.0% of gross weight for hands, it is preferable that 2.0-14.0%, optimum 10.0-14.0%；
(7) cookie, wherein, described cookie includes heated process or the fine broken rice powder without heat treated, it is preferred to the fine broken rice powder of heated process, the 2.0-25.0% that amount is cookie gross weight of fine broken rice powder, it is preferable that 4.0-20.0%, optimum 4.0-10.0%.
(8) chocolate, wherein, described chocolate comprises heated process or the fine broken rice powder without heat treated, it is preferably the fine broken rice powder of heated process, the 1.0-27.0% that amount is chocolate gross weight of fine broken rice powder, it is preferable that 1.0-17.0%, optimum 10.0-17.0%；
(9) steamed bread, wherein, described steamed bread comprises heated process or the fine broken rice powder without heat treated, it is preferred to the fine broken rice powder of heated process, the 3.0-13.0% that amount is steamed bread gross weight of fine broken rice powder, it is preferable that 3.0-10.0%, optimum 5.0-9.0%；With
(10) hand grasping pie, wherein, described hand grasping pie comprises heated process or the fine broken rice powder without heat treated, it is preferred to the fine broken rice powder of heated process, the 3.0-13.0% that amount is hand grasping pie gross weight of fine broken rice powder, it is preferable that 3.0-10.0%, optimum 6.0-8.0%.
12. the method preparing food, it is characterised in that described method includes:
(1) raw material preparing this food is provided；Preferably, described raw material comprises one or more in flour, oils and fats, milk powder, egg albumen powder, Semen Glycines powder, baking powder and additive；Preferably, described additive includes one or more in sweeting agent, emulsifying agent, chelating agen, antioxidant, flavoring agent, leaven, thickening agent, nutrition enhancer, coloring agent, edible essence, bulking agent, stabilizer；
(2) heated or without heat treated fine broken rice powder is provided, it is preferred to the fine broken rice powder of heated process, optionally by this fine broken rice powder gelatinizing；Preferably, described fine broken rice powder contains 10-16% protein, 10-15% fat, 45-55% total carbohydrates and 5-12% total dietary fiber；Preferably, containing water soluble dietary fiber 1.6-5.0%, insoluble dietary fiber 3.4-8.0%；
(3) the fine broken rice powder of each raw material described in blend step (1) and step (2)；Preferably, to mix the gross mass of gained mixture, by accounting for this mixture gross mass 0.3-35%, the fine broken rice powder of 0.3-33.0%, 0.5-33.0%, 0.3-29.5%, 0.5-20.0%, 1.0-10.0% or 1.0-6.0% mixes with described each raw material；With
(4) by the preparation requirement of prepared food, the mixture of step (3) gained is made corresponding food.
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