CN106614923A - Yin-nourishing and lung-moistening fermented glutinous rice bread and preparation method thereof - Google Patents

Yin-nourishing and lung-moistening fermented glutinous rice bread and preparation method thereof Download PDF

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Publication number
CN106614923A
CN106614923A CN201611139638.9A CN201611139638A CN106614923A CN 106614923 A CN106614923 A CN 106614923A CN 201611139638 A CN201611139638 A CN 201611139638A CN 106614923 A CN106614923 A CN 106614923A
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China
Prior art keywords
glutinous rice
parts
powder
nourishing
moistening
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CN201611139638.9A
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Chinese (zh)
Inventor
童伟雄
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Wuhe Tongshifu Food Co Ltd
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Wuhe Tongshifu Food Co Ltd
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Priority to CN201611139638.9A priority Critical patent/CN106614923A/en
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/366Tubers, roots
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/368Fermentation by-products, e.g. grapes, hops

Abstract

The invention discloses Yin-nourishing and lung-moistening fermented glutinous rice bread and a preparation method thereof. The Yin-nourishing and lung-moistening fermented glutinous rice bread is prepared from the following raw materials in parts by weight: 220-250 parts of high-gluten flour, 40-45 parts of glutinous rice, 10-12 parts of scallop meat, 4-5 parts of whole purple sweet potato powder, 3-4 parts of Chinese sorghum flour, 4-5 parts of sesame seed oil, 0.5-0.6 part of polygonatum sibiricum, 0.8-1 part of lily bulbs, 0.4-0.5 part of stir-baked gardenia jasminoides, 22-25 parts of butter, 40-45 parts of white granulated sugar, 2-3 parts of edible salt, 18-20 parts of eggs, 1.2-1.5 parts of yeast, 0.8-1 part of refined konjac powder, an appropriate amount of distiller's yeast powder, and an appropriate amount of water. The auxiliary materials adopted for preparing the Yin-nourishing and lung-moistening fermented glutinous rice bread, such as the scallop meat and the like, have the functions of nourishing the brain, improving eyesight, invigorating the spleen, harmonizing the stomach and moistening the intestines; moreover, the Chinese herbal medicines, including the lily bulbs and the like, have the functions of nourishing Yin, moistening the lung, clearing the heart and calming the nerves.

Description

A kind of Yin nourishing and lung moistening fermentation glutinous rice bread and preparation method thereof
Technical field
The present invention relates to food processing technology field, more particularly to a kind of Yin nourishing and lung moistening fermentation glutinous rice bread and its preparation side Method.
Background technology
Fermented glutinous rice is, with glutinous rice as primary raw material, to mix one kind tradition that distiller's yeast is brewed under certain temperature and humidity Fermented food.Fermented glutinous rice is rich in vitamin and organic acid, also various glucides being easily absorbed by the body and various human bodies institute Essential amino acid, aldehyde material, nutritious, sweet and sour taste, wine degree are low.The formation of fermented glutinous rice mainly due to distiller's yeast in it is mould Bacterium produces α-amylase and carbohydrase, and in the presence of enzyme, starch is degraded to fermentable sugar and not fermentable sugar.Can ferment Property sugar mould produce zymase and saccharomycetic utilization under generate alcohol, fermentable sugar does not then form peculiar in system Fragrant and sweet taste.Meanwhile, into amino acid, in addition lactic acid and ethanol react life the proteases for decomposing that protein is produced by microorganism It is the important flavor substance of rice wine into 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 into 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 was found that fermented glutinous rice is leached in juice because containing the amylase produced by mould, starch is hydrolyzed into reduced sugar And dextrin, cause bread 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.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of Yin nourishing and lung moistening fermentation glutinous rice bread and its Preparation method.
The present invention is achieved by the following technical solutions:
A kind of Yin nourishing and lung moistening fermentation glutinous rice bread, is made up of the raw material of following weight parts:
The full powder 4-5 of Strong flour 220-250, glutinous rice 40-45, scallop 10-12, purple potato, Chinese sorghum ground rice 3-4, sesame oil 4-5, Sealwort 0.5-0.6, lily 0.8-1, stir-baked FRUCTUS GARDENIAE 0.4-0.5, butter 22-25, white granulated sugar 40-45, salt 2-3, egg 18-20, Yeast 1.2-1.5, konjaku powder 0.8-1, distiller's yeast powder are appropriate, appropriate amount of water.
A kind of preparation method of described Yin nourishing and lung moistening fermentation glutinous rice bread, comprises the following steps:
(1)Glutinous rice is placed in 30 DEG C of water and is soaked, till moisture absorption amount reaches 25-30%;Glutinous rice after immersion is put Enter and steam in steamer 15-20min, then dry in the air to 28-30 DEG C, add the distiller's yeast powder of dry glutinous rice 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, fermented glutinous rice is collected and is leached juice and fermented glutinous rice filter residue, it is stand-by;
(2)Fermented glutinous rice filter residue is gone to and break in beater slurry, slurry is placed in container, the container for filling slurry is put into into 90 DEG C In hot water, heat while stirring, till slurry becomes thick-pasty;After material after gelatinization is cooled down at room temperature, use Vacuum drying chamber 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 goes to and carry out in microwave bulking equipment 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 sieves, obtains glutinous rice yeast powder;
(3)Sealwort, lily, stir-baked FRUCTUS GARDENIAE are cleaned, rear co-grinding is dried to 80-100 mesh, adds 8-10 times of clear water, big fire to boil Small fire decocts 40-45min after boiling, with 200 mesh sieve net filtrations, obtains Chinese medicine liquid;
(4)Scallop is cut into into meat cubelets, is mixed with the full powder of purple potato, Chinese sorghum ground rice, sesame oil and suitable quantity of water and is mixed into pasty state thoroughly, will be pasted Shape thing is placed in baking box dries moisture, discharging, and ultramicro grinding is into powder;
(5)White granulated sugar, salt, egg are first put in mixer, after stirring 2-3min, Strong flour, yeast, fermented glutinous rice are leached Juice, glutinous rice 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 every 60g point one piece, rub with the hands and be put on baking tray after circle, it is placed in constant temperature and humidity incubator and is proofed, proof phase To 32 DEG C of humidity 82%, temperature, baking tray is put in the baking box of prior preheating after proofing, baking temperature:Get angry 190 DEG C, lower fire 200 DEG C, baking time:12min, discharging gets product.
It is an advantage of the invention that:Glutinous rice is cooked, admixes distiller's yeast powder and fermented by the present invention, and by the fermented glutinous rice obtained by fermentation Leach juice and fermented glutinous rice filter 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 to utilize Reduced 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;Due to the paste of low molecule quality Essence disturbs the interaction between starch and protein network structure so that the degree of moisture loss is reduced, so as to hinder The recrystallization of starch, can significantly reduce bread water translocation speed, and the aging of bread has been delayed to a certain extent;Fermented glutinous rice is filtered Containing abundant starch and carbohydrate in slag, it be beaten successively, be gelatinized, being dried, expanding treatment, microwave bulking is caused material Internal moisture is drastically vaporized, and promotes starch body expanded, in cellular, further improves brittleness and the inside of bread surface Fluffy degree;Konjaku powder is also added in the present invention, due to the molecular weight of konjaku powder is high, hydratability is strong and substantially without Electric charge, therefore with excellent thickening property and good water solubility, and have the gel characteristic of hydrophilic colloid, with gluten protein Interact, increased the intensity of gluten network, improve the setting temperature during gas-holding ability and bread baking of gluten network, Strengthen pliability, the bulkiness of bread again;Additionally, the auxiliary material such as scallop that the present invention is adopted have brain nourishing and eyesight improving, invigorating the spleen and The Chinese herbal medicines such as stomach, the function of ease constipation, the lily of employing have functions that Yin nourishing and lung moistening, clearing away the heart fire and tranquillizing.
Specific embodiment
A kind of Yin nourishing and lung moistening fermentation glutinous rice bread, is made up of the raw material of following weight parts:
The full powder 4 of Strong flour 220, glutinous rice 40, scallop 10, purple potato, Chinese sorghum ground rice 3, sesame oil 4, sealwort 0.5, lily 0.8, Stir-baked FRUCTUS GARDENIAE 0.4, butter 22, white granulated sugar 40, salt 2, egg 18, yeast 1.2, konjaku powder 0.8, distiller's yeast powder are appropriate, appropriate amount of water.
A kind of preparation method of described Yin nourishing and lung moistening fermentation glutinous rice bread, comprises the following steps:
(1)Glutinous rice is placed in 30 DEG C of water and is soaked, till moisture absorption amount reaches 25%;Glutinous rice after immersion is put into 15min is steamed in steamer, is then dried in the air to 28 DEG C, add dry glutinous rice to weigh 0.3% distiller's yeast powder, sealing and fermenting 24h;By what is 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 filter residue, stand-by;
(2)Fermented glutinous rice filter residue is gone to and break in beater slurry, slurry is placed in container, the container for filling slurry is put into into 90 DEG C In hot water, heat while stirring, till slurry becomes thick-pasty;After material after gelatinization is cooled down at room temperature, use Vacuum drying chamber 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 goes to and carry out in microwave bulking equipment 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, obtains glutinous rice yeast powder;
(3)Sealwort, lily, stir-baked FRUCTUS GARDENIAE are cleaned, rear co-grinding is dried to 80 mesh, 8 times of clear water, small fire after being boiled by fire is added 40min is decocted, with 200 mesh sieve net filtrations, Chinese medicine liquid is obtained;
(4)Scallop is cut into into meat cubelets, is mixed with the full powder of purple potato, Chinese sorghum ground rice, sesame oil and suitable quantity of water and is mixed into pasty state thoroughly, will be pasted Shape thing is placed in baking box dries moisture, discharging, and ultramicro grinding is into powder;
(5)White granulated sugar, salt, egg are first put in mixer, after stirring 2min, Strong flour, yeast, fermented glutinous rice are leached Juice, glutinous rice 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 every 60g point one piece, rub with the hands and be put on baking tray after circle, it is placed in constant temperature and humidity incubator and is proofed, proof phase To 32 DEG C of humidity 82%, temperature, baking tray is put in the baking box of prior preheating after proofing, baking temperature:Get angry 190 DEG C, lower fire 200 DEG C, baking time:12min, discharging gets product.

Claims (2)

1. a kind of Yin nourishing and lung moistening ferments glutinous rice bread, it is characterised in that be made up of the raw material of following weight parts:
The full powder 4-5 of Strong flour 220-250, glutinous rice 40-45, scallop 10-12, purple potato, Chinese sorghum ground rice 3-4, sesame oil 4-5, Sealwort 0.5-0.6, lily 0.8-1, stir-baked FRUCTUS GARDENIAE 0.4-0.5, butter 22-25, white granulated sugar 40-45, salt 2-3, egg 18-20, Yeast 1.2-1.5, konjaku powder 0.8-1, distiller's yeast powder are appropriate, appropriate amount of water.
2. a kind of Yin nourishing and lung moistening as claimed in claim 1 ferments the preparation method of glutinous rice bread, it is characterised in that including following Step:
(1)Glutinous rice is placed in 30 DEG C of water and is soaked, till moisture absorption amount reaches 25-30%;Glutinous rice after immersion is put Enter and steam in steamer 15-20min, then dry in the air to 28-30 DEG C, add the distiller's yeast powder of dry glutinous rice 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, fermented glutinous rice is collected and is leached juice and fermented glutinous rice filter residue, it is stand-by;
(2)Fermented glutinous rice filter residue is gone to and break in beater slurry, slurry is placed in container, the container for filling slurry is put into into 90 DEG C In hot water, heat while stirring, till slurry becomes thick-pasty;After material after gelatinization is cooled down at room temperature, use Vacuum drying chamber 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 goes to and carry out in microwave bulking equipment 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 sieves, obtains glutinous rice yeast powder;
(3)Sealwort, lily, stir-baked FRUCTUS GARDENIAE are cleaned, rear co-grinding is dried to 80-100 mesh, adds 8-10 times of clear water, big fire to boil Small fire decocts 40-45min after boiling, with 200 mesh sieve net filtrations, obtains Chinese medicine liquid;
(4)Scallop is cut into into meat cubelets, is mixed with the full powder of purple potato, Chinese sorghum ground rice, sesame oil and suitable quantity of water and is mixed into pasty state thoroughly, will be pasted Shape thing is placed in baking box dries moisture, discharging, and ultramicro grinding is into powder;
(5)White granulated sugar, salt, egg are first put in mixer, after stirring 2-3min, Strong flour, yeast, fermented glutinous rice are leached Juice, glutinous rice 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 every 60g point one piece, rub with the hands and be put on baking tray after circle, it is placed in constant temperature and humidity incubator and is proofed, proof phase To 32 DEG C of humidity 82%, temperature, baking tray is put in the baking box of prior preheating after proofing, baking temperature:Get angry 190 DEG C, lower fire 200 DEG C, baking time:12min, discharging gets product.
CN201611139638.9A 2016-12-12 2016-12-12 Yin-nourishing and lung-moistening fermented glutinous rice bread and preparation method thereof Withdrawn CN106614923A (en)

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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

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