CN106376630A - Germinated brown rice total nutrition bar and preparation method thereof - Google Patents
Germinated brown rice total nutrition bar and preparation method thereof Download PDFInfo
- Publication number
- CN106376630A CN106376630A CN201510793995.6A CN201510793995A CN106376630A CN 106376630 A CN106376630 A CN 106376630A CN 201510793995 A CN201510793995 A CN 201510793995A CN 106376630 A CN106376630 A CN 106376630A
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- brown rice
- powder
- nutrition bar
- dough
- preparation
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Classifications
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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
- A21D13/00—Finished or partly finished bakery products
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a germinated brown rice total nutrition bar and a preparation method thereof; the preparation method comprises the following steps: softening butter, adding cane sugar and low levulan, fully stirring, slowly adding egg liquid, evenly stirring, finally adding germinated brown rice powder, Cordyceps militaris powder, weak flour and lactalbumin powder, evenly stirring same, and kneading to form a dough; flattening the dough into a baking tray, evenly expanding same to form a cake blank, wrapping the cake blank by a preservative film, and placing the wrapped cake blank into a refrigerator for refrigeration; cutting hardened dough into long strips, placing the strips into the baking tray, adjusting the baking oven upper heater temperature and lower heater temperature, and baking the long strips so as to obtain the tasty and crispy germinated brown rice total nutrition bar with abundant nutrition. The preparation method can improve an existing method, solves technical problems, and the obtained germinated brown rice total nutrition bar can provide high energy and high protein, thus providing satiety feelings; the Cordyceps militaris and germinated brown rice can provide complementation and reinforcement effects on nutrition and functions, so the germinated brown rice total nutrition bar can serve as emergency foodstuff.
Description
First, technical field
The present invention relates to full nutrition bar of a kind of sprout brown rice and preparation method thereof, belong to food processing technology field.
2nd, background technology
Sprout brown rice be by brown rice germination to a certain extent when be dried, obtained by plumelet with the endosperm with chaff layer
The product of composition.Compared with brown rice, sprout brown rice organizational structure is softened, and edible quality is improved, and partially protein divides
Solve as aminoacid, starch transition is saccharide it is easier to human consumption absorbs.Sprout brown rice is in remaining grain more than 60%
While nutrient substance, even more create multiple functional active components having and promoting health with disease preventing and treating, such as γ-ammonia
Base butanoic acid, inositol hexaphosphate, tocotrienol, oryzanol, ferulic acid etc., have improve cerebral blood flow lead to, calming nerves, raising machine
Body anti-hypoxia and ischemia ability, reduce many physiological functions such as pigmentation so as to become a kind of good functional food former
Material.
Cordyceps militaris (L.) Link. (Cordyceps militaris) also known as Cordyceps militaris (L.) Link., Cordyceps militaris etc., taxonomy belongs to ascomycetess
Subphylum, Clavicipitaceae, Cordyceps.Cordyceps militaris (L.) Link. contains up to 30% protein, is made up of 17 kinds of aminoacid, wherein needed by human
8 kinds of aminoacid, A wide selection of colours and designs, abundant amount, suitably, its content accounts for the 35.47% of total amino acid content to ratio.Cordyceps militaris (L.) Link. is main
Functional active components be mainly adenosine class, Cordyceps polysaccharide, Mannitol, SOD enzyme and ergosterol etc., there is immunomodulating, anti-
The work(such as fatigue, calm nerve, antiviral, antitumor, protection cardiopulmonary tissue, attenuation, prophylactic treatment cerebral hemorrhage and renal failure
Effect.Cordyceps militaris (L.) Link., as medicine-food two-purpose bacterium, has important function in food and health care.
US military nutritionist finds after the composition to 17 portions of battlefield food is analyzed, low fat, high protein, height
The food of fiber has satiety the strongest, simultaneously their nutritive value also highest.The raw materials used sprout brown rice of the present invention and
The albumen of Cordyceps militaris (L.) Link. and fiber content are all higher, can produce stronger satiety and nutritive value is higher.In addition, originally
A certain amount of oils and fatss and saccharide is with the addition of, to meet offer needed by human body energy in the short time in invention.The full nutrition of sprout brown rice
Rod not only enriches sprout brown rice and cordyceps militaris series products, and the condition that can exhaust in the physical sorrow of urgent or prolonged exercise
Under, give rapid and lasting supplement to the energy of needed by human body.
3rd, content of the invention
Technical problem
It is an object of the present invention to provide full nutrition bar of a kind of sprout brown rice and preparation method thereof, with sprout brown rice, Cordyceps militaris (L.) Link., low
Strength flour is raw material, by adding lactalbumin powder, butter, sucrose, oligofructose and egg liquid, is entered according to modern nutriology principle
The balance collocation of row dispensing, prepares the full nutrition bar of fragrant and sweet sprout brown rice that is crisp, nutritious, can be used as emergency food.Should
Product can not only produce stronger satiety, and can be under conditions of urgent or prolonged exercise are in the flue, to human body
Required energy gives rapid and lasting supplement.In addition, the preparation method process is simple of present invention offer, operability
By force, suitable commercial production.
Technical scheme
A kind of preparation method of the full nutrition bar of sprout brown rice, it is made up of the raw material of following weight percents：Sprout brown rice
Powder 10%～20%, Cordyceps militaris (L.) Link. powder 2%～5%, weak strength flour 15%～25%, lactalbumin powder 7%～15%, butter 10%～
20%, sucrose 5%～10%, oligofructose 5%～10%, egg 15%～25%.
The method have the characteristics that sprout brown rice used and Cordyceps militaris (L.) Link. all cross 80～200 mesh sieves.
A kind of preparation method of the full nutrition bar of sprout brown rice, specifically implements according to following steps：
(1) weigh dispensing：10%～20% butter is softened, adds 5%～10% sucrose and 5%～10% low
Polyfructose., beats to being creamy white, volumetric expansion, is then slowly added into 15%～25% egg liquid, stirs；
(2) dough preparing：Weigh germination brown rice powder 10%～20%, Cordyceps militaris (L.) Link. powder 2%～5%, weak strength flour 15%～
25% and lactalbumin powder 7%～15%, it is added in the serosity in step (1), stir, rub and blend together dough；
(3) freeze settled：Dough is laid in baking tray, makes the biscuit of thickness about 1cm through uniform extension, use preservative film
Wrap, the refrigerator being placed in -15 DEG C freezes 1～2h, make dough quality consolidation be easy to cut；
(4) excision forming：The dough of adfreezing is carried out cutting by product specification requirement, balance, make growth 12.5cm, wide
1.5cm, the strip of thick 0.8cm；
(5) toast：Baking tray is put into set and bake in the baking box bakeing parameter to product in golden yellow；
(6) cooling packing：After taking-up, nutrition bar is cooled to room temperature, with the sealing of screwing type pail pack, to keep it crisp
Property；
(7) store：Product is placed in storage in -4 DEG C of refrigerator；
The feature of the present invention also reside in baking condition in step (5) be get angry 180 DEG C～200 DEG C, 150 DEG C of the fire in a stove before fuel is added～
170 DEG C, baking 10min～15min.
The sprout brown rice full nutrition rod product of present invention preparation, its feature is that alpha-aminobutyric acid content is 30.4mg/kg
～40.7mg/kg, cordycepin (3'-deoxyadenosine) content is 38.9 μ g/g～65.2 μ g/g, and protein content is
27%～30%, energy is 406kcal/100g～410kcal/100g.
Beneficial effect
1. composition of raw materials science, nutrition complement is comprehensive：The present invention, through test of many times and formulas optimized design, will be germinateed rough
Rice and Cordyceps militaris (L.) Link. carry out reasonably combined, and the full nutrition bar of sprout brown rice of production solves the problems, such as that quality structure is harder, taste bad.This
Not only protein, amino acid, trace element, mineral equal size enrich the Cordyceps militaris (L.) Link. of bright interpolation, and its immunity having is adjusted
The functions such as section, resisting fatigue, calm nerve play complementation and booster action to sprout brown rice.The sprout brown rice that this invention produces is sought entirely
Support rod results of sensory evaluation and be shown in Table 1.
2. standard process modification, solves technical barrier：The present invention utilizes baking process to combine sprout brown rice and Cordyceps militaris (L.) Link.
The exploitation full nutrition bar of sprout brown rice, after bakee starch produce gelatinizing, after a series of chemical changes such as protein denaturation, product
Reach transconversion into heat, overcome sprout brown rice poor taste, non-digestible defect, enrich sprout brown rice and produced from Cordyceps militaris L category
Type, this process is simple, workable, suitable commercial production.
3. deep processing sprout brown rice, the comprehensive brown rice utilization of resources.γ-ammonia in the full nutrition bar of sprout brown rice that the present invention is obtained
Base butanoic acid content be 30.4mg/kg～40.7mg/kg, cordycepin (3'-deoxyadenosine) content be 38.9 μ g/g～
65.2 μ g/g, protein content is 27%～30%, and nutritive value is significantly larger than common baked product.In addition, germination is rough
The energy that the full nutrition bar of rice can produce is 406kcal/100g～410kcal/100g, and the full nutrition bar of 1 barrel of sprout brown rice is basic
Disclosure satisfy that human body energy needed for a day.The full nutrition bar of sprout brown rice increased the sprout brown rice competitiveness of product in market, improves
The added value of rice resource and utilization rate.
Table 1 sprout brown rice full nutrition bar results of sensory evaluation
4th, brief description
Fig. 1 is the production technological process of the full nutrition bar of sprout brown rice.
Fig. 2 is sprout brown rice full nutrition bar semi-finished product and its packaging product.
5th, the specific embodiment of invention
With reference to specific embodiment, the present invention is described in detail.
A kind of preparation method of the full nutrition bar of sprout brown rice, it is made up of the raw material of following weight percents：Sprout brown rice
Powder 10%～20%, Cordyceps militaris (L.) Link. powder 2%～5%, weak strength flour 15%～25%, lactalbumin powder 7%～15%, butter 10%～
20%, sucrose 5%～10%, oligofructose 5%～10%, egg 15%～25%.Wherein, germination brown rice powder and Cordyceps militaris (L.) Link. powder
It is both needed to 80～200 mesh sieves.
A kind of preparation method of the full nutrition bar of sprout brown rice, specifically includes following steps：Will be soft for 10%～20% butter
Change, add 5%～10% sucrose and 5%～10% oligofructose, beat to being creamy white, volumetric expansion, then slowly
Add 15%～25% egg liquid, stir.Weigh germination brown rice powder 10%～20% (crossing 80～200 mesh sieves), pupa worm
Grass meal 2%～5% (crossing 80～200 mesh sieves), weak strength flour 15%～25% and lactalbumin powder 7%～15%, are added to mixing
In serosity, stir, rub and blend together dough.Dough is laid in baking tray, makes the biscuit of thickness about 1cm through uniform extension,
Wrapped with preservative film, the refrigerator being placed in -15 DEG C freezes 1～2h.The dough of adfreezing is cut by product specification requirement, system
Make growth 12.5cm, wide 1.5cm, the strip of thick 0.8cm, put into baking tray.Baking tray is put into set baking parameter (get angry
180 DEG C～200 DEG C, 150 DEG C～170 DEG C of the fire in a stove before fuel is added, baking 10min～15min) baking box in bake to product be in golden yellow, take
After going out, nutrition bar is cooled to room temperature, with the sealing of screwing type pail pack, finally product is placed in storage in -4 DEG C of refrigerator.
Embodiment 1：
A kind of preparation method of the full nutrition bar of sprout brown rice, comprises the following steps：15% butter is softened, adds 7%
Sucrose and 8% oligofructose, beat to being creamy white, volumetric expansion, be then slowly added into 20% egg liquid, stirring is all
Even.Weigh germination brown rice powder 12% (crossing 80 mesh sieves), Cordyceps militaris (L.) Link. powder 3% (crossing 80 mesh sieves), weak strength flour 22% and lactalbumin powder
13%, it is added in mixed serum, stirs, rub and blend together dough.Dough is laid in baking tray, makes thickness through uniform extension
The biscuit of degree about 1cm, is wrapped with preservative film, is placed in -15 DEG C of refrigerator freezing 1.5h.The dough of adfreezing is pressed product specification will
Ask and cut, make growth 12.5cm, wide 1.5cm, the strip of thick 0.8cm, put into baking tray, baking tray is put into and sets baking
Baking in the baking box of roasting parameter (get angry 180 DEG C, 150 DEG C of the fire in a stove before fuel is added, baking 10min) to product is in golden yellow, by nutrition after taking-up
Rod is cooled to room temperature, with the sealing of screwing type pail pack, to keep its crisp brittleness.Finally product is placed in storage in -4 DEG C of refrigerator
Deposit.
Embodiment 2：
A kind of preparation method of the full nutrition bar of sprout brown rice, comprises the following steps：17% butter is softened, adds 8%
Sucrose and 8% oligofructose, beat to being creamy white, volumetric expansion, be then slowly added into 18% egg liquid, stirring is all
Even.Weigh germination brown rice powder 14% (crossing 80 mesh sieves), Cordyceps militaris (L.) Link. powder 4% (crossing 80 mesh sieves), weak strength flour 18% and lactalbumin powder
12%, it is added in mixed serum, stirs, rub and blend together dough.Dough is laid in baking tray, makes thickness through uniform extension
The biscuit of degree about 1cm, is wrapped with preservative film, is placed in -15 DEG C of refrigerator freezing 1.5h.The dough of adfreezing is pressed product specification will
Ask and cut, make growth 12.5cm, wide 1.5cm, the strip of thick 0.8cm, put into baking tray, baking tray is put into and sets baking
Baking in the baking box of roasting parameter (get angry 200 DEG C, 170 DEG C of the fire in a stove before fuel is added, baking 15min) to product is in golden yellow, by nutrition after taking-up
Rod is cooled to room temperature, with the sealing of screwing type pail pack, to keep its crisp brittleness.Finally product is placed in storage in -4 DEG C of refrigerator
Deposit.
Embodiment 3：
A kind of preparation method of the full nutrition bar of sprout brown rice, comprises the following steps：16% butter is softened, adds 8%
Sucrose and 6% oligofructose, beat to being creamy white, volumetric expansion, be then slowly added into 20% egg liquid, stirring is all
Even.Weigh germination brown rice powder 13% (crossing 80 mesh sieves), Cordyceps militaris (L.) Link. powder 4% (crossing 80 mesh sieves), weak strength flour 19% and lactalbumin powder
14%, it is added in mixed serum, stirs, rub and blend together dough.Dough is laid in baking tray, makes thickness through uniform extension
The biscuit of degree about 1cm, is wrapped with preservative film, and the refrigerator being placed in -15 DEG C freezes 1～2h.The dough of adfreezing is pressed product specification
Requirement is cut, and makes growth 12.5cm, wide 1.5cm, the strip of thick 0.8cm, puts into baking tray, baking tray is put into and sets
Baking in the baking box bakeing parameter (get angry 190 DEG C, 160 DEG C of the fire in a stove before fuel is added, baking 12min) to product is in golden yellow, will seek after taking-up
Foster rod is cooled to room temperature, with the sealing of screwing type pail pack, to keep its crisp brittleness.Finally product is placed in storage in -4 DEG C of refrigerator
Deposit.
Claims (5)
1. a kind of preparation method of the full nutrition bar of sprout brown rice is it is characterised in that this full nutrition bar is with high-quality sprout brown rice and pupa
Cordycepses powder forms for raw material production, and product is made up of the raw material of following weight percents：Germination brown rice powder 10%～20%, pupa worm
Grass meal 2%～5%, weak strength flour 15%～25%, lactalbumin powder 7%～15%, butter 10%～20%, sucrose 5%～
10%, oligofructose 5%～10%, egg 15%～25%.
2. the preparation method of the full nutrition bar of sprout brown rice according to claim 1 is it is characterised in that germination brown rice powder and pupa
Cordycepses powder all crosses 80～200 mesh sieves.
3. the full nutrition bar of sprout brown rice according to claim 1 and 2 preparation method it is characterised in that specifically according to
Lower step is implemented：
(1) weigh dispensing：10%～20% butter is softened, adds 5%～10% sucrose and 5%～10% oligomeric fruit
Sugar, beats to being creamy white, volumetric expansion, is then slowly added into 15%～25% egg liquid, stirs；
(2) dough preparing：Weigh germination brown rice powder 10%～20%, Cordyceps militaris (L.) Link. powder 2%～5%, weak strength flour 15%～25% and
Lactalbumin powder 7%～15%, is added in the serosity in step (1), stirs, rub and blend together dough；
(3) freeze settled：Dough is laid in baking tray, makes the biscuit of thickness about 1cm through uniform extension, wrapped up with preservative film
Good, the refrigerator being placed in -15 DEG C freezes 1～2h, makes dough quality consolidation be easy to cut；
(4) excision forming：The dough of adfreezing is carried out cutting by product specification requirement, balance, make growth 12.5cm, wide
1.5cm, the strip of thick 0.8cm；
(5) toast：Baking tray is put into set and bake in the baking box bakeing parameter to product in golden yellow；
(6) cooling packing：After taking-up, nutrition bar is cooled to room temperature, with the sealing of screwing type pail pack, to keep its crisp brittleness；
(7) store：Product is placed in storage in -4 DEG C of refrigerator.
4. the preparation method of the full nutrition bar of sprout brown rice according to claim 3 gets angry 180 it is characterised in that adjusting baking box
DEG C～200 DEG C, 150 DEG C～170 DEG C of the fire in a stove before fuel is added, baking 10min～15min.
5. the sprout brown rice full nutrition rod product that prepared according to any one method of claim 1-4 is it is characterised in that γ-ammonia
Base butanoic acid content is 30.4mg/kg～40.7mg/kg, and cordycepin content is 38.9 μ g/g～65.2 μ g/g, and protein content is
27%～30%, energy is 406kcal/100g～410kcal/100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510793995.6A CN106376630A (en) | 2015-11-16 | 2015-11-16 | Germinated brown rice total nutrition bar and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510793995.6A CN106376630A (en) | 2015-11-16 | 2015-11-16 | Germinated brown rice total nutrition bar and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106376630A true CN106376630A (en) | 2017-02-08 |
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ID=57916515
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510793995.6A Pending CN106376630A (en) | 2015-11-16 | 2015-11-16 | Germinated brown rice total nutrition bar and preparation method thereof |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106797991A (en) * | 2017-03-28 | 2017-06-06 | 南京财经大学 | A kind of preparation method of full nutrition energy-gathering ring |
| 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 |
| BE1030665B1 (en) * | 2022-06-28 | 2024-01-30 | Nanjing Univ Of Finance & Economics | WHOLE GROUND BROWN RICE NUTRITIONAL BAR AND METHOD FOR PREPARING THE SAME |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878799A (en) * | 2010-06-21 | 2010-11-10 | 彭常安 | Production method of sprouting brown rice nutritious biscuit |
-
2015
- 2015-11-16 CN CN201510793995.6A patent/CN106376630A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878799A (en) * | 2010-06-21 | 2010-11-10 | 彭常安 | Production method of sprouting brown rice nutritious biscuit |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106797991A (en) * | 2017-03-28 | 2017-06-06 | 南京财经大学 | A kind of preparation method of full nutrition energy-gathering ring |
| 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 |
| BE1030665B1 (en) * | 2022-06-28 | 2024-01-30 | Nanjing Univ Of Finance & Economics | WHOLE GROUND BROWN RICE NUTRITIONAL BAR AND METHOD FOR PREPARING THE SAME |
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