CN106417490A - Lipid-lowering weight-losing fermented glutinous rice bread and making method thereof - Google Patents
Lipid-lowering weight-losing fermented glutinous rice bread and making method thereof Download PDFInfo
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- CN106417490A CN106417490A CN201611138654.6A CN201611138654A CN106417490A CN 106417490 A CN106417490 A CN 106417490A CN 201611138654 A CN201611138654 A CN 201611138654A CN 106417490 A CN106417490 A CN 106417490A
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- glutinous rice
- powder
- oryza glutinosa
- fermented glutinous
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/366—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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses lipid-lowering weight-losing fermented glutinous rice bread. The bread is made from, by weight, 220-250 parts of strong flour, 40-45 parts of glutinous rice, 5-6 parts of raisins, 4-5 parts of mango, 4-5 parts of seaweed meal, 1-2 parts of single cream, 1-1.2 parts of kudzuvine root, 0.7-0.8 parts of immature bitter orange, 1.1-1.3 parts of apple blossoms, 22-25 parts of butter, 40-45 parts of white sugar, 2-3 parts of salt, 18-20 parts of beaten egg, 1.2-1.5 parts of yeast, 0.8-1 part of konjac powder, appropriate distiller's yeast powder and appropriate water. Minor ingredients adopted such as seaweed meal have functions of blood fat reducing, blood glucose reducing, blood pressure lowering, cancer resisting and bowels relaxing, and Chinese herbs such as kudzuvine root have the efficacy of beautification, skin care, lipid reduction and weight loss.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of lipid-lowering weight-reducing fermentation Oryza glutinosa bread and its preparation side
Method.
Background technology
Fermented glutinous rice is with Oryza glutinosa as primary raw material, mixes a kind of 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 body 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 using under generate ethanol, not fermentable sugar then formed in system peculiar
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
Become esters to be the important flavor substance of rice wine, give 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. mentions in paper and fermented glutinous rice is leached juice is added in bread, and fermented glutinous rice leaches
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；Find that fermented glutinous rice leaches in juice because containing the amylase being produced by mycete, starch is hydrolyzed into reducing sugar
And dextrin, mouthfeel make bread more fragrant and more sweet, simultaneously because diastatic addition, dough becomes more soft, holds gas energy
Power strengthens, and the loaf volume bakeing out is bigger, and quality is also softer.
Content of the invention
The object of the invention is exactly the defect in order to make up prior art, provide a kind of lipid-lowering weight-reducing fermentation Oryza glutinosa bread and its
Preparation method.
The present invention is achieved by the following technical solutions：
A kind of lipid-lowering weight-reducing fermentation Oryza glutinosa bread, is made up of the raw material of following weight parts：
Gluten flour 220-250, Oryza glutinosa 40-45, grape 5-6, Fructus Mangifera Indicae 4-5, Sargassum powder 4-5, dilute cream 1-2, Radix Puerariae 1-1.2,
Fructus Aurantii Immaturus 0.7-0.8, apple flower 1.1-1.3, butter 22-25, white sugar 40-45, Sal 2-3, egg 18-20, yeast 1.2-
1.5th, konjaku powder 0.8-1, distillers yeast powder be appropriate, appropriate amount of water.
A kind of preparation method of described lipid-lowering weight-reducing 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 soaking is put
Enter and in steamer, steam 15-20min, 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 fermenting is taken out, with 8 layers of filtered through gauze, collects fermented glutinous rice and leach 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 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 first stage setting temperature is 45 DEG C, 2h, and second stage temperature is 60 DEG C, the time is 3h；To do
Material after dry goes to and carries out microwave bulking in microwave bulking equipment, and Condition for expansion is：Power 450W, 110 DEG C of temperature, time
90s；Discharging, is placed in pulverizer and pulverizes, crosses 80-100 mesh sieve, obtain Oryza glutinosa yeast powder；
（3）Radix Puerariae, Fructus Aurantii Immaturus, apple flower are cleaned, dried rear co-grinding to 80-100 mesh, adds 8-10 times of clear water, big fire is boiled
After boiling, small fire decocts 40-45min, with 200 mesh sieve net filtrations, obtains herb liquid；
（4）Grape, Fructus Mangifera Indicae mixing are smashed to pieces, add Sargassum powder, dilute cream mixing is pounded paste, goes to drying moisture in baking box,
Discharging, grind into powder；
（5）White sugar, Sal, egg are first put in blender, after stirring 2-3min, gluten flour, yeast, fermented glutinous rice is leached
Juice, Oryza glutinosa yeast powder, konjaku powder, step（3）（4）Material after process and suitable quantity of water, after stirring 35min, are eventually adding Huang
Oil, is stirred for 15min, obtains dough；
（6）Every for dough 60g is divided one piece, is put in after round on baking tray, be placed in constant temperature and humidity incubator and 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 leaches in juice and contains amylase and protease, 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 is available for yeast utilization
Reducing sugar and dextrin, and then improve gluten network structure hold gas so that specific volume increases, bread texture is loose；Due to
Fermented glutinous rice leaches that content of reducing sugar in juice is higher 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, thus hindering
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
Contain abundant starch and saccharide in slag, it is carried out successively pull an oar, gelatinizing, drying, expanding treatment, microwave bulking makes material
Internal moisture drastically vaporizes, 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 Sargassum powder of present invention employing has blood fat reducing, blood sugar lowering, fall
Blood pressure, the function of anticancer relieving constipation, the Chinese herbal medicine such as Radix Puerariae of employing has functions that beauty care, lowering blood-fat and reducing weight.
Specific embodiment
A kind of lipid-lowering weight-reducing fermentation Oryza glutinosa bread, is made up of the raw material of following weight parts：
Gluten flour 220, Oryza glutinosa 40, grape 5, Fructus Mangifera Indicae 4, Sargassum powder 4, dilute cream 1, Radix Puerariae 1, Fructus Aurantii Immaturus 0.7, apple flower 1.1, Huang
Oil 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 lipid-lowering weight-reducing 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 soaking is put into
Steam 15min in steamer, then dry in the air to 28 DEG C, add dry Oryza glutinosa to weigh 0.3% distillers yeast powder, sealing and fermenting 24h；By ferment
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 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 first stage setting temperature is 45 DEG C, 2h, and second stage temperature is 60 DEG C, the time is 3h；To do
Material after dry goes to and carries out microwave bulking in microwave bulking equipment, and Condition for expansion is：Power 450W, 110 DEG C of temperature, time
90s；Discharging, is placed in pulverizer and pulverizes, crosses 80 mesh sieves, obtain Oryza glutinosa yeast powder；
（3）Radix Puerariae, Fructus Aurantii Immaturus, apple flower are cleaned, dried rear co-grinding to 80 mesh, adds 8 times of clear water, rear small fire is boiled in big fire
Decoct 40min, with 200 mesh sieve net filtrations, obtain herb liquid；
（4）Grape, Fructus Mangifera Indicae mixing are smashed to pieces, add Sargassum powder, dilute cream mixing is pounded paste, goes to drying moisture in baking box,
Discharging, grind into powder；
（5）White sugar, Sal, egg are first put in blender, after stirring 2min, gluten flour, yeast, fermented glutinous rice is leached
Juice, Oryza glutinosa yeast powder, konjaku powder, step（3）（4）Material after process and suitable quantity of water, after stirring 35min, are eventually adding Huang
Oil, is stirred for 15min, obtains dough；
（6）Every for dough 60g is divided one piece, is put in after round on baking tray, be placed in constant temperature and humidity incubator and 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 lipid-lowering weight-reducing fermentation Oryza glutinosa bread is it is characterised in that be made up of the raw material of following weight parts：
Gluten flour 220-250, Oryza glutinosa 40-45, grape 5-6, Fructus Mangifera Indicae 4-5, Sargassum powder 4-5, dilute cream 1-2, Radix Puerariae 1-1.2,
Fructus Aurantii Immaturus 0.7-0.8, apple flower 1.1-1.3, butter 22-25, white sugar 40-45, Sal 2-3, egg 18-20, yeast 1.2-
1.5th, konjaku powder 0.8-1, distillers yeast powder be appropriate, appropriate amount of water.
2. a kind of preparation method of lipid-lowering weight-reducing fermentation Oryza glutinosa bread as claimed in claim 1 is it is characterised in that include 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 soaking is put
Enter and in steamer, steam 15-20min, 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 fermenting is taken out, with 8 layers of filtered through gauze, collects fermented glutinous rice and leach 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 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 first stage setting temperature is 45 DEG C, 2h, and second stage temperature is 60 DEG C, the time is 3h；To do
Material after dry goes to and carries out microwave bulking in microwave bulking equipment, and Condition for expansion is：Power 450W, 110 DEG C of temperature, time
90s；Discharging, is placed in pulverizer and pulverizes, crosses 80-100 mesh sieve, obtain Oryza glutinosa yeast powder；
（3）Radix Puerariae, Fructus Aurantii Immaturus, apple flower are cleaned, dried rear co-grinding to 80-100 mesh, adds 8-10 times of clear water, big fire is boiled
After boiling, small fire decocts 40-45min, with 200 mesh sieve net filtrations, obtains herb liquid；
（4）Grape, Fructus Mangifera Indicae mixing are smashed to pieces, add Sargassum powder, dilute cream mixing is pounded paste, goes to drying moisture in baking box,
Discharging, grind into powder；
（5）White sugar, Sal, egg are first put in blender, after stirring 2-3min, gluten flour, yeast, fermented glutinous rice is leached
Juice, Oryza glutinosa yeast powder, konjaku powder, step（3）（4）Material after process and suitable quantity of water, after stirring 35min, are eventually adding Huang
Oil, is stirred for 15min, obtains dough；
（6）Every for dough 60g is divided one piece, is put in after round on baking tray, be placed in constant temperature and humidity incubator and 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611138654.6A CN106417490A (en) | 2016-12-12 | 2016-12-12 | Lipid-lowering weight-losing fermented glutinous rice bread and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611138654.6A CN106417490A (en) | 2016-12-12 | 2016-12-12 | Lipid-lowering weight-losing fermented glutinous rice bread and making method thereof |
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| Publication Number | Publication Date |
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| CN106417490A true CN106417490A (en) | 2017-02-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611138654.6A Withdrawn CN106417490A (en) | 2016-12-12 | 2016-12-12 | Lipid-lowering weight-losing fermented glutinous rice bread and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691560A (en) * | 2017-10-25 | 2018-02-16 | 宝鸡金昱食品机械制造有限公司 | A kind of fermented glutinous rice chestnut bread and preparation method thereof |
| CN111513120A (en) * | 2020-05-18 | 2020-08-11 | 安徽省怀宁县顶雪食品有限公司 | Weight-losing meal-replacing grain bread and preparation method thereof |
Citations (2)
| 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 |
-
2016
- 2016-12-12 CN CN201611138654.6A patent/CN106417490A/en not_active Withdrawn
Patent Citations (2)
| 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691560A (en) * | 2017-10-25 | 2018-02-16 | 宝鸡金昱食品机械制造有限公司 | A kind of fermented glutinous rice chestnut bread and preparation method thereof |
| CN111513120A (en) * | 2020-05-18 | 2020-08-11 | 安徽省怀宁县顶雪食品有限公司 | Weight-losing meal-replacing grain bread and preparation method thereof |
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Application publication date: 20170222 |
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