CN105961554A - Germinated brown rice biscuits and preparation method thereof - Google Patents
Germinated brown rice biscuits and preparation method thereof Download PDFInfo
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- CN105961554A CN105961554A CN201610577485.XA CN201610577485A CN105961554A CN 105961554 A CN105961554 A CN 105961554A CN 201610577485 A CN201610577485 A CN 201610577485A CN 105961554 A CN105961554 A CN 105961554A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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Abstract
The invention discloses germinated brown rice biscuits which are prepared from, by weight, 50-150 parts of germinated brown rice powder subjected to heat-moisture treatment, 0-100 parts of flour, 30-50 parts of butter, 30-50 parts of shortening, 40-60 parts of white granulated sugar, 2-4 parts of salt, 10-15 parts of egg liquid, 1-3 parts of raising agent, 1-3 parts of hydroxypropyl methyl cellulose and 1-3 parts of transglutaminase. The preparation method comprises the first step of preparation of the germinated brown rice powder subjected to heat-moisture treatment, the second step of preparation of dough, the third step of baking, and the fourth step of cooling and packaging. The preparation method is simple, and the prepared biscuits are high in nutritive value, low in moisture content, crisp in taste and easy to store.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of sprout brown rice cookies and preparation method thereof.
Background technology
Cookies, with features such as its instant, edible range are wide, is favored by consumer, and it is mainly composed of refined face
Powder, sugared and fatty.Along with the raising of people's living standard, more and more higher to characteristic requirements such as the nutrition of food, local flavors, but with essence
Flour processed is cookies prepared by primary raw material, and contained needed by human mineral, dietary fiber, trace element are less, it is difficult to meet
The demand of modern consumer.
Coarse grain is because of the nutritional labelings such as the dietary fiber of its rich content, vitamin, mineral, trace element, therefore, coarse grain
Series products increasingly obtains the extensive concern of consumer.In recent years, the most popular along with health idea, the most gradually gushes
Reveal some coarse grain biscuits, but mostly simply in the cookies made for raw material with refined flour, add a small amount of Testa Tritici or swallow
Wheat, although improve nutritive value to a certain extent, but it is coarse to also result in products taste.
Brown rice is because retaining plumule and bran layer, and comprehensive nutrition, rich in abundant vegetable protein, dietary fiber, mineral, VE、
VB, γ-aminobutyric acid, the functional components such as gamma oryzanol；It addition, brown rice substantial amounts of hydrolytic enzyme in germination process is activated,
Starch, cellulose, protein, phytic acid etc. are degraded so that it is coarse mouthfeel is improved, and can significantly improve biological active matter
The content of matter and bioavailability thereof.If preparing cookies with sprout brown rice for raw material, its nutritive value can be significantly improved.But
Being that so far, trace is the most also difficult to find by the cookies adding germination brown rice powder, this is owing to germination brown rice powder lacks gluten
Albumen and lack flexibility, retained gas ability of immigrants is not good enough, and cookies that flour makes generally contains to use brown rice or germination brown rice powder to substitute
There are higher moisture and mouthfeel the most crisp, it is difficult to be accepted by consumers in general.
In sum, select suitable method to improve inherent structure and the physicochemical property of germination brown rice powder, improve its wet-milling
Processability and improve the making of cookies and structural quality is the most necessary comprehensively.
Summary of the invention
For above-mentioned deficiency of the prior art, the invention provides a kind of sprout brown rice cookies and preparation method thereof, can
The cookies moisture content that effective solution sprout brown rice partly or entirely substitutes flour making is high, be difficult to storage, mouthfeel is the most crisp
Problem.
For achieving the above object, the technical solution adopted for the present invention to solve the technical problems is:
A kind of sprout brown rice cookies, including the component of following weight portion: the germination brown rice powder 50-150 part after humid heat treatment, flour
0-100 part, butter 30-50 part, shortening 30-50 part, white sugar 40-60 part, salt 2-4 part, egg liquid 10-15 part, bulking agent
1-3 part, hydroxypropyl methyl cellulose 1-3 part and T-5398 1-3 part.
Further, the germination brown rice powder dough-making powder mixture after the germination brown rice powder after humid heat treatment accounts for humid heat treatment is total
The 30%-100% of weight.
Further, a kind of sprout brown rice cookies, including the component of following weight portion: the germination brown rice powder after humid heat treatment
100 parts, 35 parts of butter, shortening 40 parts, white sugar 45 parts, salt 3 parts, egg liquid 15 parts, bulking agent 2.5 parts, hydroxypropyl methyl
Cellulose 2.5 parts and T-5398 2.5 parts.
Further, bulking agent is sodium bicarbonate.
The preparation method of above-mentioned sprout brown rice cookies, comprises the following steps:
(1) germination brown rice powder after humid heat treatment is prepared；
(2) modulation dough: weigh shortening, butter, white sugar and bulking agent respectively by formula, mixing, be subsequently adding egg liquid,
Salt, adds hydroxypropyl methyl cellulose and T-5398, mixing, be eventually adding the germination brown rice powder after humid heat treatment and
Flour, add water mixing, until being modulated into dough；
(3) baking: dough is made the lamellar that thickness is 5mm, cuts into forming surface with the model cutting cutter that internal diameter is 3.9mm
Group, is subsequently placed in the electric baker of 180 DEG C baking 13min；
(4) cool down, pack: pack after the cookies after baking is cooled to room temperature.
Further, in step (1), germination brown rice powder after humid heat treatment is prepared by following methods:
1. soak: make brown rice by after paddy husking, add in distilled water after brown rice is cleaned up, be placed in 25-30 DEG C of condition
Lower immersion 18-36h；Wherein brown rice is 0.1-0.3:1 with the mass ratio of distilled water；
2. germinate: will soak after brown rice be placed in 25-30 DEG C, relative humidity be germination 36-under 95%-100% and dark condition
54h；
3. humid heat treatment: the brown rice after germinateing is transferred in glass container, is dried to water in the convective drying case of 40-50 DEG C
Point content is 15%-20%, then sealed glass container, heats 4-6h under the conditions of 90-100 DEG C, is subsequently placed at 40-50 DEG C right
Dried overnight in fluidized drying case；
4. pulverizing: pulverize and cross 50 mesh sieves by the sprout brown rice that humid heat treatment is good, obtains the germination brown rice powder after humid heat treatment.
Further, step 1. middle brown rice is 0.15:1 with the mass ratio of distilled water.
Further, step 1. middle soaking temperature is 28 DEG C, and soak time is 24h.
Further, step 2. in germination temperature be 30 DEG C, relative humidity be 95%, germinating time is 48h.
Further, step 3. middle baking temperature is 40 DEG C, and being dried to moisture is 17%, and heated sealed temperature is 100
DEG C, heat time heating time is 4h.
Sprout brown rice cookies that the present invention provides and preparation method thereof, has the advantages that
(1) germination brown rice powder after humid heat treatment is aided with the sprout brown rice cookies that other compositions such as flour improver make and has
Higher nutritive value, is embodied as rich in multivitamin, dietary fiber, γ-aminobutyric acid and gamma oryzanol etc. raw
Thing active component.
(2) use of germination brown rice powder after humid heat treatment and flour-dough improver can be obviously improved sprout brown rice cookies
Mouthfeel, reduce moisture content and be close to the cookies that exquisite flour makes；Additionally, the sprout brown rice cookies mouthfeel that the present invention provides
Crisp, soft, there is sprout brown rice distinctive delicate fragrance local flavor, by the consistent favorable comment of subjective appreciation group member.
(3) cookies prepared for raw material with the germination brown rice powder after humid heat treatment has preferable mouthfeel, and reason is, wet
Moisture relatively low in sprout brown rice during heat treatment and higher temperature can be while not destroying starch granules structure
Promote the interaction between the starch in sprout brown rice, lipid, cause its molecular rearrangement, change the intrinsic knot of sprout brown rice
Structure and physicochemical property, thus change internal structure and the moisture holding capacity of cookies.
Accompanying drawing explanation
Fig. 1 is the processing technology of the germination brown rice powder after humid heat treatment.
Fig. 2 is the processing technology of sprout brown rice cookies.
Detailed description of the invention
Embodiment 1
A kind of sprout brown rice cookies, including the component of following weight portion: the germination brown rice powder after humid heat treatment 30 parts, flour 70
Part, 30 parts of butter, shortening 30 parts, white sugar 40 parts, salt 2 parts, egg liquid 10 parts, sodium bicarbonate 1 part, hydroxypropyl methyl fiber
Element 1 part and T-5398 1 part.
The preparation method of above-mentioned sprout brown rice cookies, comprises the following steps:
(1) germination brown rice powder after humid heat treatment is prepared:
1. soak: make brown rice by after paddy husking, add in distilled water after brown rice is cleaned up, soak under the conditions of being placed in 25 DEG C
Bubble 36h；Wherein brown rice is 0.1:1 with the mass ratio of distilled water；
2. germinate: the brown rice after soaking be placed in 25 DEG C, relative humidity be 95%, germination 54h under dark condition；Germinate before every
15min sprays appropriate distilled water to brown rice, until it starts to germinate；
3. humid heat treatment: be transferred in glass container by brown rice after germination, is dried in the convective drying case of 50 DEG C to moisture and contains
Amount is 15%, then sealed glass container, heats 4h, be subsequently placed in the convective drying case of 50 DEG C and overnight do under the conditions of 90 DEG C
Dry；
4. pulverizing: pulverized by sprout brown rice good for humid heat treatment, crosses 50 mesh sieves, obtains the germination brown rice powder after humid heat treatment；
(2) modulation dough: weigh shortening, butter, white sugar and bulking agent respectively by formula, mixing, be subsequently adding egg liquid,
Salt (suitable quantity of water dissolving), adds flour-dough improver hydroxypropyl methyl cellulose and T-5398, mixing, is eventually adding wet
Germination brown rice powder after heat treatment and the flour crossing 50 mesh sieves, add water mixing, until being modulated into dough；
(3) baking: dough is made the lamellar that thickness is 5mm, cuts into forming surface with the model cutting cutter that internal diameter is 3.9mm
Group, is subsequently placed in the electric baker of 180 DEG C baking 13min；
(4) cool down, pack: pack after the cookies after baking is cooled to room temperature.
Embodiment 2
A kind of sprout brown rice cookies, including the component of following weight portion: the germination brown rice powder after humid heat treatment 50 parts, flour 50
Part, 30 parts of butter, shortening 30 parts, white sugar 40 parts, salt 2 parts, egg liquid 10 parts, sodium bicarbonate 1 part, hydroxypropyl methyl fiber
Element 1 part and T-5398 1 part.
The preparation method of above-mentioned sprout brown rice cookies, comprises the following steps:
(1) germination brown rice powder after humid heat treatment is prepared:
1. soak: make brown rice by after paddy husking, add in distilled water after brown rice is cleaned up, soak under the conditions of being placed in 25 DEG C
Bubble 36h；Wherein brown rice is 0.1:1 with the mass ratio of distilled water；
2. germinate: the brown rice after soaking be placed in 25 DEG C, relative humidity be 95%, germination 54h under dark condition；Germinate before every
15min sprays appropriate distilled water to brown rice, until it starts to germinate；
3. humid heat treatment: be transferred in glass container by brown rice after germination, is dried in the convective drying case of 50 DEG C to moisture and contains
Amount is 15%, then sealed glass container, heats 4h, be subsequently placed in the convective drying case of 50 DEG C and overnight do under the conditions of 90 DEG C
Dry；
4. pulverizing: pulverized by sprout brown rice good for humid heat treatment, crosses 50 mesh sieves, obtains the germination brown rice powder after humid heat treatment；
(2) modulation dough: weigh shortening, butter, white sugar and bulking agent respectively by formula, mixing, be subsequently adding egg liquid,
Salt (suitable quantity of water dissolving), adds flour-dough improver hydroxypropyl methyl cellulose and T-5398, mixing, is eventually adding wet
Germination brown rice powder after heat treatment and the flour crossing 50 mesh sieves, add water mixing, until being modulated into dough；
(3) baking: dough is made the lamellar that thickness is 5mm, cuts into forming surface with the model cutting cutter that internal diameter is 3.9mm
Group, is subsequently placed in the electric baker of 180 DEG C baking 13min；
(4) cool down, pack: pack after the cookies after baking is cooled to room temperature.
Embodiment 3
A kind of sprout brown rice cookies, including the component of following weight portion: the germination brown rice powder after humid heat treatment 100 parts, butter 30
Part, shortening 30 parts, white sugar 40 parts, salt 2 parts, egg liquid 10 parts, sodium bicarbonate 1 part, hydroxypropyl methyl cellulose 1 part and turn
Transglutaminase 1 part.
The preparation method of above-mentioned sprout brown rice cookies, comprises the following steps:
(1) germination brown rice powder after humid heat treatment is prepared:
1. soak: make brown rice by after paddy husking, add in distilled water after brown rice is cleaned up, soak under the conditions of being placed in 25 DEG C
Bubble 36h；Wherein brown rice is 0.1:1 with the mass ratio of distilled water；
2. germinate: the brown rice after soaking be placed in 25 DEG C, relative humidity be 95%, germination 54h under dark condition；Germinate before every
15min sprays appropriate distilled water to brown rice, until it starts to germinate；
3. humid heat treatment: be transferred in glass container by brown rice after germination, is dried in the convective drying case of 50 DEG C to moisture and contains
Amount is 15%, then sealed glass container, heats 4h, be subsequently placed in the convective drying case of 50 DEG C and overnight do under the conditions of 90 DEG C
Dry；
4. pulverizing: pulverized by sprout brown rice good for humid heat treatment, crosses 50 mesh sieves, obtains the germination brown rice powder after humid heat treatment；
(2) modulation dough: weigh shortening, butter, white sugar and bulking agent respectively by formula, mixing, be subsequently adding egg liquid,
Salt (suitable quantity of water dissolving), adds flour-dough improver hydroxypropyl methyl cellulose and T-5398, mixing, is eventually adding wet
Germination brown rice powder after heat treatment, add water mixing, until being modulated into dough；
(3) baking: dough is made the lamellar that thickness is 5mm, cuts into forming surface with the model cutting cutter that internal diameter is 3.9mm
Group, is subsequently placed in the electric baker of 180 DEG C baking 13min；
(4) cool down, pack: pack after the cookies after baking is cooled to room temperature.
Embodiment 4
A kind of sprout brown rice cookies, including the component of following weight portion: the germination brown rice powder after humid heat treatment 30 parts, flour 70
Part, 50 parts of butter, shortening 50 parts, white sugar 60 parts, salt 4 parts, egg liquid 15 parts, sodium bicarbonate 3 parts, hydroxypropyl methyl fiber
Element 3 parts and T-5398 3 parts.
The preparation method of above-mentioned sprout brown rice cookies, comprises the following steps:
(1) germination brown rice powder after humid heat treatment is prepared:
1. soak: make brown rice by after paddy husking, add in distilled water after brown rice is cleaned up, soak under the conditions of being placed in 30 DEG C
Bubble 18h；Wherein brown rice is 0.3:1 with the mass ratio of distilled water；
2. germinate: the brown rice after soaking be placed in 30 DEG C, relative humidity be 100%, germination 36h under dark condition；Germinate before every
15min sprays appropriate distilled water to brown rice, until it starts to germinate；
3. humid heat treatment: be transferred in glass container by brown rice after germination, is dried in the convective drying case of 40 DEG C to moisture and contains
Amount is 20%, then sealed glass container, heats 6h, be subsequently placed in the convective drying case of 40 DEG C and overnight do under the conditions of 90 DEG C
Dry；
4. pulverizing: pulverized by sprout brown rice good for humid heat treatment, crosses 50 mesh sieves, obtains the germination brown rice powder after humid heat treatment；
(2) modulation dough: weigh shortening, butter, white sugar and bulking agent respectively by formula, mixing, be subsequently adding egg liquid,
Salt (suitable quantity of water dissolving), adds flour-dough improver hydroxypropyl methyl cellulose and T-5398, mixing, is eventually adding wet
Germination brown rice powder after heat treatment and the flour crossing 50 mesh sieves, add water mixing, until being modulated into dough；
(3) baking: dough is made the lamellar that thickness is 5mm, cuts into forming surface with the model cutting cutter that internal diameter is 3.9mm
Group, is subsequently placed in the electric baker of 180 DEG C baking 13min；
(4) cool down, pack: pack after the cookies after baking is cooled to room temperature.
Embodiment 5
A kind of sprout brown rice cookies, including the component of following weight portion: the germination brown rice powder after humid heat treatment 50 parts, flour 50
Part, 50 parts of butter, shortening 50 parts, white sugar 60 parts, salt 4 parts, egg liquid 15 parts, sodium bicarbonate 3 parts, hydroxypropyl methyl fiber
Element 3 parts and T-5398 3 parts.
The preparation method of above-mentioned sprout brown rice cookies, comprises the following steps:
(1) germination brown rice powder after humid heat treatment is prepared:
1. soak: make brown rice by after paddy husking, add in distilled water after brown rice is cleaned up, soak under the conditions of being placed in 30 DEG C
Bubble 18h；Wherein brown rice is 0.3:1 with the mass ratio of distilled water；
2. germinate: the brown rice after soaking be placed in 30 DEG C, relative humidity be 100%, germination 36h under dark condition；Germinate before every
15min sprays appropriate distilled water to brown rice, until it starts to germinate；
3. humid heat treatment: be transferred in glass container by brown rice after germination, is dried in the convective drying case of 40 DEG C to moisture and contains
Amount is 20%, then sealed glass container, heats 6h, be subsequently placed in the convective drying case of 40 DEG C and overnight do under the conditions of 90 DEG C
Dry；
4. pulverizing: pulverized by sprout brown rice good for humid heat treatment, crosses 50 mesh sieves, obtains the germination brown rice powder after humid heat treatment；
(2) modulation dough: weigh shortening, butter, white sugar and bulking agent respectively by formula, mixing, be subsequently adding egg liquid,
Salt (suitable quantity of water dissolving), adds flour-dough improver hydroxypropyl methyl cellulose and T-5398, mixing, is eventually adding wet
Germination brown rice powder after heat treatment and the flour crossing 50 mesh sieves, add water mixing, until being modulated into dough；
(3) baking: dough is made the lamellar that thickness is 5mm, cuts into forming surface with the model cutting cutter that internal diameter is 3.9mm
Group, is subsequently placed in the electric baker of 180 DEG C baking 13min；
(4) cool down, pack: pack after the cookies after baking is cooled to room temperature.
Embodiment 6
A kind of sprout brown rice cookies, including the component of following weight portion: the germination brown rice powder after humid heat treatment 100 parts, butter 50
Part, shortening 50 parts, white sugar 60 parts, salt 4 parts, egg liquid 15 parts, sodium bicarbonate 3 parts, hydroxypropyl methyl cellulose 3 parts and turn
Transglutaminase 3 parts.
The preparation method of above-mentioned sprout brown rice cookies, comprises the following steps:
(1) germination brown rice powder after humid heat treatment is prepared:
1. soak: make brown rice by after paddy husking, add in distilled water after brown rice is cleaned up, soak under the conditions of being placed in 30 DEG C
Bubble 18h；Wherein brown rice is 0.3:1 with the mass ratio of distilled water；
2. germinate: the brown rice after soaking be placed in 30 DEG C, relative humidity be 100%, germination 36h under dark condition；Germinate before every
15min sprays appropriate distilled water to brown rice, until it starts to germinate；
3. humid heat treatment: be transferred in glass container by brown rice after germination, is dried in the convective drying case of 40 DEG C to moisture and contains
Amount is 20%, then sealed glass container, heats 6h, be subsequently placed in the convective drying case of 40 DEG C and overnight do under the conditions of 90 DEG C
Dry；
4. pulverizing: pulverized by sprout brown rice good for humid heat treatment, crosses 50 mesh sieves, obtains the germination brown rice powder after humid heat treatment；
(2) modulation dough: weigh shortening, butter, white sugar and bulking agent respectively by formula, mixing, be subsequently adding egg liquid,
Salt (suitable quantity of water dissolving), adds flour-dough improver hydroxypropyl methyl cellulose and T-5398, mixing, is eventually adding wet
Germination brown rice powder after heat treatment, add water mixing, until being modulated into dough；
(3) baking: dough is made the lamellar that thickness is 5mm, cuts into forming surface with the model cutting cutter that internal diameter is 3.9mm
Group, is subsequently placed in the electric baker of 180 DEG C baking 13min；
(4) cool down, pack: pack after the cookies after baking is cooled to room temperature.
Embodiment 7
A kind of sprout brown rice cookies, including the component of following weight portion: the germination brown rice powder after humid heat treatment 30 parts, flour 70
Part, 35 parts of butter, shortening 40 parts, white sugar 45 parts, salt 3 parts, egg liquid 15 parts, sodium bicarbonate 2.5 parts, hydroxypropyl methyl fibre
Dimension element 2.5 parts and T-5398 2.5 parts.
The preparation method of above-mentioned sprout brown rice cookies, comprises the following steps:
(1) germination brown rice powder after humid heat treatment is prepared:
1. soak: make brown rice by after paddy husking, add in distilled water after brown rice is cleaned up, soak under the conditions of being placed in 30 DEG C
Bubble 24h；Wherein brown rice is 0.15:1 with the mass ratio of distilled water；
2. germinate: the brown rice after soaking be placed in 30 DEG C, relative humidity be 95%, germination 48h under dark condition；Germinate before every
15min sprays appropriate distilled water to brown rice, until it starts to germinate；
3. humid heat treatment: be transferred in glass container by brown rice after germination, is dried in the convective drying case of 40 DEG C to moisture and contains
Amount is 17%, then sealed glass container, heats 4h, be subsequently placed in the convective drying case of 40 DEG C and overnight do under the conditions of 100 DEG C
Dry；
4. pulverizing: pulverized by sprout brown rice good for humid heat treatment, crosses 50 mesh sieves, obtains the germination brown rice powder after humid heat treatment；
(2) modulation dough: weigh shortening, butter, white sugar and bulking agent respectively by formula, mixing, be subsequently adding egg liquid,
Salt (suitable quantity of water dissolving), adds flour-dough improver hydroxypropyl methyl cellulose and T-5398, mixing, is eventually adding wet
Germination brown rice powder after heat treatment and the flour crossing 50 mesh sieves, add water mixing, until being modulated into dough；
(3) baking: dough is made the lamellar that thickness is 5mm, cuts into forming surface with the model cutting cutter that internal diameter is 3.9mm
Group, is subsequently placed in the electric baker of 180 DEG C baking 13min；
(4) cool down, pack: pack after the cookies after baking is cooled to room temperature.
Embodiment 8
A kind of sprout brown rice cookies, including the component of following weight portion: the germination brown rice powder after humid heat treatment 50 parts, flour 50
Part, 35 parts of butter, shortening 40 parts, white sugar 45 parts, salt 3 parts, egg liquid 15 parts, sodium bicarbonate 2.5 parts, hydroxypropyl methyl fibre
Dimension element 2.5 parts and T-5398 2.5 parts.
The preparation method of above-mentioned sprout brown rice cookies, comprises the following steps:
(1) germination brown rice powder after humid heat treatment is prepared:
1. soak: make brown rice by after paddy husking, add in distilled water after brown rice is cleaned up, soak under the conditions of being placed in 30 DEG C
Bubble 24h；Wherein brown rice is 0.15:1 with the mass ratio of distilled water；
2. germinate: the brown rice after soaking be placed in 30 DEG C, relative humidity be 95%, germination 48h under dark condition；Germinate before every
15min sprays appropriate distilled water to brown rice, until it starts to germinate；
3. humid heat treatment: be transferred in glass container by brown rice after germination, is dried in the convective drying case of 40 DEG C to moisture and contains
Amount is 17%, then sealed glass container, heats 4h, be subsequently placed in the convective drying case of 40 DEG C and overnight do under the conditions of 100 DEG C
Dry；
4. pulverizing: pulverized by sprout brown rice good for humid heat treatment, crosses 50 mesh sieves, obtains the germination brown rice powder after humid heat treatment；
(2) modulation dough: weigh shortening, butter, white sugar and bulking agent respectively by formula, mixing, be subsequently adding egg liquid,
Salt (suitable quantity of water dissolving), adds flour-dough improver hydroxypropyl methyl cellulose and T-5398, mixing, is eventually adding wet
Germination brown rice powder after heat treatment and the flour crossing 50 mesh sieves, add water mixing, until being modulated into dough；
(3) baking: dough is made the lamellar that thickness is 5mm, cuts into forming surface with the model cutting cutter that internal diameter is 3.9mm
Group, is subsequently placed in the electric baker of 180 DEG C baking 13min；
(4) cool down, pack: pack after the cookies after baking is cooled to room temperature.
Embodiment 9
A kind of sprout brown rice cookies, including the component of following weight portion: the germination brown rice powder after humid heat treatment 100 parts, butter 35
Part, shortening 40 parts, white sugar 45 parts, salt 3 parts, egg liquid 15 parts, sodium bicarbonate 2.5 parts, hydroxypropyl methyl cellulose 2.5 parts
With T-5398 2.5 parts.
The preparation method of above-mentioned sprout brown rice cookies, comprises the following steps:
(1) germination brown rice powder after humid heat treatment is prepared:
1. soak: make brown rice by after paddy husking, add in distilled water after brown rice is cleaned up, soak under the conditions of being placed in 30 DEG C
Bubble 24h；Wherein brown rice is 0.15:1 with the mass ratio of distilled water；
2. germinate: the brown rice after soaking be placed in 30 DEG C, relative humidity be 95%, germination 48h under dark condition；Germinate before every
15min sprays appropriate distilled water to brown rice, until it starts to germinate；
3. humid heat treatment: be transferred in glass container by brown rice after germination, is dried in the convective drying case of 40 DEG C to moisture and contains
Amount is 17%, then sealed glass container, heats 4h, be subsequently placed in the convective drying case of 40 DEG C and overnight do under the conditions of 100 DEG C
Dry；
4. pulverizing: pulverized by sprout brown rice good for humid heat treatment, crosses 50 mesh sieves, obtains the germination brown rice powder after humid heat treatment；
(2) modulation dough: weigh shortening, butter, white sugar and bulking agent respectively by formula, mixing, be subsequently adding egg liquid,
Salt (suitable quantity of water dissolving), adds flour-dough improver hydroxypropyl methyl cellulose and T-5398, mixing, is eventually adding wet
Germination brown rice powder after heat treatment, add water mixing, until being modulated into dough；
(3) baking: dough is made the lamellar that thickness is 5mm, cuts into forming surface with the model cutting cutter that internal diameter is 3.9mm
Group, is subsequently placed in the electric baker of 180 DEG C baking 13min；
(4) cool down, pack: pack after the cookies after baking is cooled to room temperature.
The cookies (comparative example) that cookies made by embodiment 1-9 is made with main all flour and primary raw material
The water content of cookies (comparative example) made for sprout brown rice dough-making powder mixture contrasts, and comparing result is shown in Table 1:
All flour, is also without the germination brown rice powder through humid heat treatment without germination brown rice powder；The system of sprout brown rice
Make step and only include front 2 steps of the sprout brown rice making step after humid heat treatment, i.e. prepare by soaking and germinate；
Substitution ratio in table is the ratio that sprout brown rice after sprout brown rice or humid heat treatment substitutes flour, i.e. sprout brown rice or
Sprout brown rice after humid heat treatment accounts for the weight ratio of brown rice and flour mixture.
Table 1 embodiment 1-9 and the cookies moisture content made by comparative example
Note: storage condition is, after sealed polyethylene plastic bag seals, to store at room temperature.
As shown in Table 1, the sprout brown rice after humid heat treatment mix with flour made by cookies moisture content less than germinate
Brown rice and the cookies moisture content of flour mixing manufacture；Sprout brown rice after all humid heat treatment of primary raw material, and without
During flour, the cookies moisture content that obtained cookies moisture content prepares with all flour is more or less the same, after storing 7 days, and warp
Sprout brown rice after humid heat treatment mix with flour made by cookies moisture content all do not occur significantly raised.Above experimental result
Illustrate that the specific preparation process of the present invention can reduce its moisture content, make cookies be prone to storage, keep crispy in taste, additionally, this
The bright cookies prepared by specific formula has higher nutritive value, is suitable for many people and eats.
Claims (10)
1. a sprout brown rice cookies, it is characterised in that include the component of following weight portion: the germination brown rice powder after humid heat treatment
50-150 part, flour 0-100 part, butter 30-50 part, shortening 30-50 part, white sugar 40-60 part, salt 2-4 part, egg liquid
10-15 part, bulking agent 1-3 part, hydroxypropyl methyl cellulose 1-3 part and T-5398 1-3 part.
Sprout brown rice cookies the most according to claim 1, it is characterised in that the germination brown rice powder after humid heat treatment accounts for damp and hot
The 30%-100% of the germination brown rice powder dough-making powder total weight of the mixture after process.
Sprout brown rice cookies the most according to claim 2, it is characterised in that include the component of following weight portion: damp and hot place
Germination brown rice powder after reason 100 parts, 35 parts of butter, shortening 40 parts, white sugar 45 parts, salt 3 parts, egg liquid 15 parts, bulking agent
2.5 parts, hydroxypropyl methyl cellulose 2.5 parts and T-5398 2.5 parts.
4. according to the sprout brown rice cookies described in any one of claim 1-3, it is characterised in that bulking agent is sodium bicarbonate.
5. the preparation method of sprout brown rice cookies as claimed in claim 1, it is characterised in that comprise the following steps:
(1) germination brown rice powder after humid heat treatment is prepared；
(2) modulation dough: weigh shortening, butter, white sugar and bulking agent respectively by formula, mixing, be subsequently adding egg liquid,
Salt, adds hydroxypropyl methyl cellulose and T-5398, mixing, be eventually adding the germination brown rice powder after humid heat treatment and
Flour, add water mixing, until being modulated into dough；
(3) baking: dough is made the lamellar that thickness is 5mm, cuts into forming surface with the model cutting cutter that internal diameter is 3.9mm
Group, is subsequently placed in the electric baker of 180 DEG C baking 13min；
(4) cool down, pack: pack after the cookies after baking is cooled to room temperature.
The preparation method of sprout brown rice cookies the most according to claim 5, it is characterised in that humid heat treatment in step (1)
After germination brown rice powder prepared by following methods:
1. soak: make brown rice by after paddy husking, add in distilled water after brown rice is cleaned up, be placed in 25-30 DEG C of condition
Lower immersion 18-36h；Wherein brown rice is 0.1-0.3:1 with the mass ratio of distilled water；
2. germinate: will soak after brown rice be placed in 25-30 DEG C, relative humidity be germination 36-under 95%-100% and dark condition
54h；
3. humid heat treatment: the brown rice after germinateing is transferred in glass container, is dried to water in the convective drying case of 40-50 DEG C
Point content is 15%-20%, then sealed glass container, heats 4-6h under the conditions of 90-100 DEG C, is subsequently placed at 40-50 DEG C right
Dried overnight in fluidized drying case；
4. pulverizing: pulverize and cross 50 mesh sieves by the sprout brown rice that humid heat treatment is good, obtains the germination brown rice powder after humid heat treatment.
The preparation method of sprout brown rice cookies the most according to claim 6, it is characterised in that step 1. middle brown rice and distillation
The mass ratio of water is 0.15:1.
The preparation method of sprout brown rice cookies the most according to claim 6, it is characterised in that step 1. middle soaking temperature is
28 DEG C, soak time is 24h.
The preparation method of sprout brown rice cookies the most according to claim 6, it is characterised in that step 2. middle germination temperature is
30 DEG C, relative humidity be 95%, germinating time is 48h.
The preparation method of sprout brown rice cookies the most according to claim 6, it is characterised in that step 3. middle baking temperature
Being 40 DEG C, being dried to moisture is 17%, and heated sealed temperature is 100 DEG C, and heat time heating time is 4h.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107094836A (en) * | 2017-05-03 | 2017-08-29 | 安徽倮倮米业有限公司 | A kind of brown rice cake of high dietary-fiber |
| CN107927093A (en) * | 2017-12-27 | 2018-04-20 | 长沙湘资生物科技有限公司 | Cape jasmine cracker product and preparation method thereof |
| CN108606036A (en) * | 2018-06-22 | 2018-10-02 | 安徽盼盼食品有限公司 | A kind of processing method of high-dietary-fiber biscuit |
| CN109287711A (en) * | 2018-09-26 | 2019-02-01 | 江南大学 | A kind of preparation method of roasting-type whole wheat crisp chip |
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| CN1502261A (en) * | 2002-11-27 | 2004-06-09 | 希杰株式会社 | Method for preparing sprouting unpolished rice and sprouting unplished rice made by same |
| CN102415424A (en) * | 2011-12-16 | 2012-04-18 | 江南大学 | High-dietary fiber glutinous wheat fermentation bread and production method thereof |
| CN103717089A (en) * | 2011-07-28 | 2014-04-09 | 花王株式会社 | Method for manufacturing processed unpolished rice |
| CN105580875A (en) * | 2016-03-29 | 2016-05-18 | 闽南师范大学 | Iron-rich gamma-aminobutyric-acid-rich germinated brown rice biscuits and making method thereof |
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| CN1502261A (en) * | 2002-11-27 | 2004-06-09 | 希杰株式会社 | Method for preparing sprouting unpolished rice and sprouting unplished rice made by same |
| CN103717089A (en) * | 2011-07-28 | 2014-04-09 | 花王株式会社 | Method for manufacturing processed unpolished rice |
| CN102415424A (en) * | 2011-12-16 | 2012-04-18 | 江南大学 | High-dietary fiber glutinous wheat fermentation bread and production method thereof |
| CN105580875A (en) * | 2016-03-29 | 2016-05-18 | 闽南师范大学 | Iron-rich gamma-aminobutyric-acid-rich germinated brown rice biscuits and making method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107094836A (en) * | 2017-05-03 | 2017-08-29 | 安徽倮倮米业有限公司 | A kind of brown rice cake of high dietary-fiber |
| CN107927093A (en) * | 2017-12-27 | 2018-04-20 | 长沙湘资生物科技有限公司 | Cape jasmine cracker product and preparation method thereof |
| CN108606036A (en) * | 2018-06-22 | 2018-10-02 | 安徽盼盼食品有限公司 | A kind of processing method of high-dietary-fiber biscuit |
| CN109287711A (en) * | 2018-09-26 | 2019-02-01 | 江南大学 | A kind of preparation method of roasting-type whole wheat crisp chip |
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