CN106417454A - Leavened sticky rice bread capable of nourishing and moisturizing skin and preparation method of bread - Google Patents

Leavened sticky rice bread capable of nourishing and moisturizing skin and preparation method of bread Download PDF

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Publication number
CN106417454A
CN106417454A CN201611071098.5A CN201611071098A CN106417454A CN 106417454 A CN106417454 A CN 106417454A CN 201611071098 A CN201611071098 A CN 201611071098A CN 106417454 A CN106417454 A CN 106417454A
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parts
bread
oryza glutinosa
glutinous rice
temperature
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CN201611071098.5A
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钱毅
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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
    • A21D2/34—Animal material
    • 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
    • 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
    • A21D2/362—Leguminous plants
    • 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
    • A21D2/366—Tubers, roots
    • 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
    • A21D2/368—Fermentation by-products, e.g. grapes, hops

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses leavened sticky rice bread capable of nourishing and moisturizing skin. The bread is prepared from, by weight, 220-250 parts of strong flour, 40-45 parts of sticky rice, 5-6 parts of red bean, 7-8 parts of black soya bean, 2-4 parts of sauropus androgynus, 3-4 parts of kale borecole, 0.7-0.8 part of phellinys igniarius, 1-1.2 parts of apple peel, 1.2-1.4 parts of arabian jasmine flower, 22-25 parts of butter, 40-45 parts of white granulated sugar, 2-3 parts of salt, 18-20 parts of eggs, 1.2-1.5 parts of yeast, 0.8-1 part of konjac refined flour, a proper amount of distiller's yeast powder and a proper amount of water. The red bean, the black soya bean and other auxiliary materials have the functions of nourishing and moisturizing skin, lowering cholesterol and reinforcing kidney to benefit spleen. The arabian jasmine flower and other Chinese herbal medicines achieves the effects of regulating the flow of Qi and the middle Jiao and clearing away heat and toxic materials.

Description

A kind of skin care skin moistening fermentation Oryza glutinosa bread and preparation method thereof
Technical field
The present invention relates to food processing technology field, more particularly to a kind of skin care skin moistening fermentation Oryza glutinosa bread and its preparation side Method.
Background technology
Fermented glutinous rice is with Oryza glutinosa as primary raw material, mixes one kind tradition that distillers yeast is brewed under certain temperature and humidity Fermented food.Fermented glutinous rice is rich in vitamin and organic acid, also multiple glucides being easily absorbed by the body and multiple human bodies institute Essential amino acid, aldehyde material, nutritious, sweet and sour taste, wine degree are low.The formation of fermented glutinous rice is mainly due to mould in distillers yeast Bacterium produces α-amylase and saccharifying enzyme, and in the presence of enzyme, starch is degraded to fermentable sugar and not fermentable sugar.Can ferment Property sugar mycete produce zymase and saccharomycetic utilization under generate ethanol, not fermentable sugar then formed peculiar in system Fragrant and sweet taste.Meanwhile, the proteases for decomposing that protein is produced by microorganism becomes aminoacid, and in addition lactic acid and ethanol react life It is the important flavor substance of rice wine to become esters, gives the special nutrition of fermented glutinous rice and local flavor.
At present, the main additive being applied in bread has oxidant, emulsifying agent, enzyme preparation etc., by these additives To make bread texture more soft, Shelf-life, delaying aging.Fermented glutinous rice has also had certain application in bread product. Huang Lu of Agricultural University Of Nanjing's food science and technology institute etc. is mentioned in paper and fermented glutinous rice is leached juice is added in bread, and fermented glutinous rice is leached Juice is made up of abundant microorganism and enzyme system, its wine degree is low, sweet and sour taste and rich in several amino acids, glucose, maltose with And appropriate organic acid；It is found that fermented glutinous rice is leached as containing the amylase for being produced by mycete, starch is hydrolyzed into reducing sugar in juice And dextrin, cause that bread is more fragrant and more sweet in mouthfeel, simultaneously because diastatic addition, dough becomes more soft, holds gas energy Power strengthens, and the loaf volume for bakeing out is bigger, and quality is also softer.
Content of the invention
The object of the invention be exactly in order to make up the defect of prior art, provide a kind of skin care skin moistening fermentation Oryza glutinosa bread and its Preparation method.
The present invention is achieved by the following technical solutions：
A kind of skin care skin moistening fermentation Oryza glutinosa bread, is made up of the raw material of following weight parts：
Gluten flour 220-250, Oryza glutinosa 40-45, Semen Phaseoli 5-6, Semen sojae atricolor 7-8, tree son dish 2-4, olive dish 3-4, Phellinus igniarius (L. ex Fr.) Quel. 0.7- 0.8th, Pericarpium Mali pumilae 1-1.2, Flos Jasmini Sambac 1.2-1.4, butter 22-25, white sugar 40-45, Sal 2-3, egg 18-20, yeast 1.2-1.5, konjaku powder 0.8-1, distillers yeast powder are appropriate, appropriate amount of water.
A kind of preparation method of described skin care skin moistening fermentation Oryza glutinosa bread, comprises the following steps：
（1）Oryza glutinosa is placed in 30 DEG C of water and soaks, till moisture absorption amount reaches 25-30%；Oryza glutinosa after immersion is put Enter in steamer and 15-20min is steamed, then dry in the air to 28-30 DEG C, add the distillers yeast powder of dry Oryza glutinosa weight 0.3-0.5%, sealing and fermenting 24- 36h；The fermented glutinous rice for fermenting is taken out, with 8 layers of filtered through gauze, is collected fermented glutinous rice and juice and fermented glutinous rice filtering residue is leached, stand-by；
（2）Fermented glutinous rice filtering residue is gone to pulping in beater, slurry is placed in container, the container for filling slurry is put into 90 DEG C In hot water, heat while stirring, till slurry becomes thick-pasty；After material after gelatinizing is cooled down at room temperature, use Vacuum drying oven is dried, and it is 45 DEG C, 2h that the first stage arranges temperature, and second stage temperature is 60 DEG C, the time is 3h；Will be dry Material after dry is gone in microwave bulking equipment carries out microwave bulking, and Condition for expansion is：Power 450W, 110 DEG C of temperature, time 90s；Discharging, is placed in pulverizer and crushes, crosses 80-100 mesh sieve, obtain Oryza glutinosa yeast powder；
（3）Phellinus igniarius (L. ex Fr.) Quel., Pericarpium Mali pumilae, Flos Jasmini Sambac being cleaned, rear co-grinding is dried to 80-100 mesh, adds 8-10 times of clear water, big fire Boil rear small fire and 40-45min is decocted, with 200 mesh sieve net filtrations, obtain herb liquid；
（4）Semen Phaseoli, Semen sojae atricolor are respectively placed in immersion 10-12h in clear water, are pulled out, mix with the young dish of tree, olive dish, plus 2-3 times of water Beating, filter, after serosity is boiled cooling, standby；
（5）White sugar, Sal, egg are first put in blender, after stirring 2-3min, gluten flour, yeast, fermented glutinous rice are leached Juice, Oryza glutinosa yeast powder, konjaku powder, step（3）（4）Material and suitable quantity of water after process, after stirring 35min, is eventually adding Huang Oil, is stirred for 15min, obtains dough；
（6）Dough is divided one piece per 60g, is put in after round on baking tray, is placed in constant temperature and humidity incubator and is proofed, proof phase To 32 DEG C of humidity 82%, temperature, after proofing, baking tray is put in the baking box of prior preheating, baking temperature：Get angry 190 DEG C, reducing internal heat 200 DEG C, baking time：12min, discharging gets product.
It is an advantage of the invention that：Oryza glutinosa cooks by the present invention, admix distillers yeast powder is fermented, and the fermented glutinous rice by fermentation gained Leach juice and fermented glutinous rice filtering residue is separately in bread；Wherein, fermented glutinous rice is leached containing amylase and protease in juice, with high muscle face Powder, yeast mixing, improve the microstructure of albumen and starch in bread raw materials so that starch is broken down into and is available for yeast utilization Reducing sugar and dextrin, and then improve gluten network structure hold gas so that specific volume increases, and bread texture is loose；Due to It is higher that fermented glutinous rice leaches content of reducing sugar in juice so that bread is more fragrant and more sweet, and fragrance is stronger；Paste due to low molecule quality Essence disturbs the interaction between starch and protein network structure so that the degree of moisture loss reduces, so as to hinder The recrystallization of starch, can significantly reduce bread water translocation speed, delay the aging of bread to a certain extent；Fermented glutinous rice is filtered Containing abundant starch and saccharide in slag, which is carried out successively be beaten, gelatinizing, drying, expanding treatment, microwave bulking causes material Internal moisture is drastically vaporized, and promotes starch body expanded, in cellular, further improves brittleness and the inside of bread surface Loft；Also added konjaku powder in the present invention, due to the molecular weight of konjaku powder is high, hydratability is strong and substantially without Electric charge, therefore has excellent thickening property and a good water solublity, and has the gel characteristic of hydrophilic colloid, with gluten protein Interact, increased the intensity of gluten network, improve gluten network gas-holding ability and bread baking when solidification temperature, Strengthen pliability, the bulkiness of bread again；Additionally, the adjuvant such as the Semen Phaseoli of present invention employing, Semen sojae atricolor has skin moistening skin care, reduction Cholesterol, the function of invigorating the kidney and spleen, the Chinese herbal medicine such as Flos Jasmini Sambac of employing have functions that qi-regulating and in, heat-clearing and toxic substances removing.
Specific embodiment
A kind of skin care skin moistening fermentation Oryza glutinosa bread, is made up of the raw material of following weight parts：
Gluten flour 220, Oryza glutinosa 40, Semen Phaseoli 5, Semen sojae atricolor 7, the young dish 2 of tree, olive dish 3, Phellinus igniarius (L. ex Fr.) Quel. 0.7, Pericarpium Mali pumilae 1, Flos Jasmini Sambac 1.2, Butter 22, white sugar 40, Sal 2, egg 18, yeast 1.2, konjaku powder 0.8, distillers yeast powder are appropriate, appropriate amount of water.
A kind of preparation method of described skin care skin moistening fermentation Oryza glutinosa bread, comprises the following steps：
（1）Oryza glutinosa is placed in 30 DEG C of water and soaks, till moisture absorption amount reaches 25%；Oryza glutinosa after immersion is put into 15min being steamed in steamer, is then dried in the air to 28 DEG C, adds dry Oryza glutinosa to weigh 0.3% distillers yeast powder, sealing and fermenting 24h；By fermented Fermented glutinous rice takes out, and with 8 layers of filtered through gauze, collects fermented glutinous rice and leaches juice and fermented glutinous rice filtering residue, stand-by；
（2）Fermented glutinous rice filtering residue is gone to pulping in beater, slurry is placed in container, the container for filling slurry is put into 90 DEG C In hot water, heat while stirring, till slurry becomes thick-pasty；After material after gelatinizing is cooled down at room temperature, use Vacuum drying oven is dried, and it is 45 DEG C, 2h that the first stage arranges temperature, and second stage temperature is 60 DEG C, the time is 3h；Will be dry Material after dry is gone in microwave bulking equipment carries out microwave bulking, and Condition for expansion is：Power 450W, 110 DEG C of temperature, time 90s；Discharging, is placed in pulverizer and crushes, crosses 80 mesh sieves, obtain Oryza glutinosa yeast powder；
（3）Phellinus igniarius (L. ex Fr.) Quel., Pericarpium Mali pumilae, Flos Jasmini Sambac being cleaned, rear co-grinding being dried to 80 mesh, add 8 times of clear water, big fire is little after boiling Fire decocts 40min, with 200 mesh sieve net filtrations, obtains herb liquid；
（4）Semen Phaseoli, Semen sojae atricolor are respectively placed in immersion 10h in clear water, are pulled out, mix with the young dish of tree, olive dish, plus 2 times of water beating, Filter, after serosity is boiled cooling, standby；
（5）White sugar, Sal, egg are first put in blender, after stirring 2min, gluten flour, yeast, fermented glutinous rice are leached Juice, Oryza glutinosa yeast powder, konjaku powder, step（3）（4）Material and suitable quantity of water after process, after stirring 35min, is eventually adding Huang Oil, is stirred for 15min, obtains dough；
（6）Dough is divided one piece per 60g, is put in after round on baking tray, is placed in constant temperature and humidity incubator and is proofed, proof phase To 32 DEG C of humidity 82%, temperature, after proofing, baking tray is put in the baking box of prior preheating, baking temperature：Get angry 190 DEG C, reducing internal heat 200 DEG C, baking time：12min, discharging gets product.

Claims (2)

1. a kind of skin care skin moistening ferments Oryza glutinosa bread, it is characterised in that be made up of the raw material of following weight parts：
Gluten flour 220-250, Oryza glutinosa 40-45, Semen Phaseoli 5-6, Semen sojae atricolor 7-8, tree son dish 2-4, olive dish 3-4, Phellinus igniarius (L. ex Fr.) Quel. 0.7- 0.8th, Pericarpium Mali pumilae 1-1.2, Flos Jasmini Sambac 1.2-1.4, butter 22-25, white sugar 40-45, Sal 2-3, egg 18-20, yeast 1.2-1.5, konjaku powder 0.8-1, distillers yeast powder are appropriate, appropriate amount of water.
2. a kind of skin care skin moistening as claimed in claim 1 ferments the preparation method of Oryza glutinosa bread, it is characterised in that including following Step：
（1）Oryza glutinosa is placed in 30 DEG C of water and soaks, till moisture absorption amount reaches 25-30%；Oryza glutinosa after immersion is put Enter in steamer and 15-20min is steamed, then dry in the air to 28-30 DEG C, add the distillers yeast powder of dry Oryza glutinosa weight 0.3-0.5%, sealing and fermenting 24- 36h；The fermented glutinous rice for fermenting is taken out, with 8 layers of filtered through gauze, is collected fermented glutinous rice and juice and fermented glutinous rice filtering residue is leached, stand-by；
（2）Fermented glutinous rice filtering residue is gone to pulping in beater, slurry is placed in container, the container for filling slurry is put into 90 DEG C In hot water, heat while stirring, till slurry becomes thick-pasty；After material after gelatinizing is cooled down at room temperature, use Vacuum drying oven is dried, and it is 45 DEG C, 2h that the first stage arranges temperature, and second stage temperature is 60 DEG C, the time is 3h；Will be dry Material after dry is gone in microwave bulking equipment carries out microwave bulking, and Condition for expansion is：Power 450W, 110 DEG C of temperature, time 90s；Discharging, is placed in pulverizer and crushes, crosses 80-100 mesh sieve, obtain Oryza glutinosa yeast powder；
（3）Phellinus igniarius (L. ex Fr.) Quel., Pericarpium Mali pumilae, Flos Jasmini Sambac being cleaned, rear co-grinding is dried to 80-100 mesh, adds 8-10 times of clear water, big fire Boil rear small fire and 40-45min is decocted, with 200 mesh sieve net filtrations, obtain herb liquid；
（4）Semen Phaseoli, Semen sojae atricolor are respectively placed in immersion 10-12h in clear water, are pulled out, mix with the young dish of tree, olive dish, plus 2-3 times of water Beating, filter, after serosity is boiled cooling, standby；
（5）White sugar, Sal, egg are first put in blender, after stirring 2-3min, gluten flour, yeast, fermented glutinous rice are leached Juice, Oryza glutinosa yeast powder, konjaku powder, step（3）（4）Material and suitable quantity of water after process, after stirring 35min, is eventually adding Huang Oil, is stirred for 15min, obtains dough；
（6）Dough is divided one piece per 60g, is put in after round on baking tray, is placed in constant temperature and humidity incubator and is proofed, proof phase To 32 DEG C of humidity 82%, temperature, after proofing, baking tray is put in the baking box of prior preheating, baking temperature：Get angry 190 DEG C, reducing internal heat 200 DEG C, baking time：12min, discharging gets product.
CN201611071098.5A 2016-11-29 2016-11-29 Leavened sticky rice bread capable of nourishing and moisturizing skin and preparation method of bread Withdrawn CN106417454A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107549239A (en) * 2017-08-03 2018-01-09 江苏农林职业技术学院 A kind of leavening and the method that bread is prepared using the leavening

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103704299A (en) * 2013-12-19 2014-04-09 芜湖佳诚电子科技有限公司 Bread containing sticky rice and shiitake
CN105341091A (en) * 2015-11-16 2016-02-24 李桦 Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103704299A (en) * 2013-12-19 2014-04-09 芜湖佳诚电子科技有限公司 Bread containing sticky rice and shiitake
CN105341091A (en) * 2015-11-16 2016-02-24 李桦 Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107549239A (en) * 2017-08-03 2018-01-09 江苏农林职业技术学院 A kind of leavening and the method that bread is prepared using the leavening

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