CN107333834A - It is a kind of to prepare the method without gluten bread by raw material of popcorn brown rice - Google Patents
It is a kind of to prepare the method without gluten bread by raw material of popcorn brown rice Download PDFInfo
- Publication number
- CN107333834A CN107333834A CN201710621189.XA CN201710621189A CN107333834A CN 107333834 A CN107333834 A CN 107333834A CN 201710621189 A CN201710621189 A CN 201710621189A CN 107333834 A CN107333834 A CN 107333834A
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- China
- Prior art keywords
- raw material
- bread
- popcorn
- brown rice
- dough
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
Abstract
The invention discloses a kind of the method without gluten bread is prepared by raw material of popcorn brown rice, with sprouted unpolished rice in the present invention, corn flour is raw material, through high temperature alpha amylase processing is combined with extrusion, loose porous structure is presented in swelling powder, expose more hydrophilic radicals, it is gelatinized through high temperature, there are higher water solubility and dilatancy, be advantageous to the stabilization of swollen hair and the bread structure of bread, solve no Bran matter food product making process to be difficult to form effective network structure, not the problem of easy-formation, improve product retentiveness simultaneously, hold gas, delay bread staling, improve the nutritive value without Bran matter bread.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of to be prepared by raw material of popcorn-brown rice without seitan face
The method of bag.
Background technology
The food for referring to be produced with the natural raw material without Bran matter without Bran matter food.Raw material without Bran matter food mainly wraps
Include the grain dusts such as rice meal, corn flour, coarse rice powder and various starch.Bran matter is also referred to as gluten, main component be glutenin and
Prolamin, it is primarily present in the cereal such as wheat, barley and rye.Seitan is a kind of anaphylactogen, can trigger chylous diarrhea etc.
Illness.It cannot be only used for treating chylous diarrhea without Bran matter food, it can also be used to rheumatic arthritis, IDDM, obesity, pancreas islet
The prevention and treatment of the illnesss such as plain resistance, cardiovascular disease.In recent years, as China's socio-economic development internationalizes increasingly, no Bran
The demand of matter food and health promotion effect are of increasing concern.
Without Bran matter food because causing it to pin moisture without mucedin, starch granules can not be embedded in again, is made
Obtain and be difficult to form effective network structure without Bran matter food product making process, viscoelasticity is not good enough, and pliability is poor, easy to aging, and mouthfeel is thick
It is rough, so the application in dough products is restricted.
Expanded corn powder is using corn quarrel as raw material, and after heating pressurization to it, unexpected removal external force and thermal source make its rapid
Obtained by expansion, there is higher water solubility and water imbibition, nutritional ingredient is not almost destroyed, and after gelatinization is handled,
More easily digested absorption.Starch and protein in expanded corn powder are easier to hydrolyze in the presence of enzyme, are applied to
In bread production, products taste exquisiteness, raciness, non-aging can be made.
The content of the invention
The method without gluten bread is prepared by raw material of popcorn-brown rice the invention provides a kind of, effectively improves face
The nutritive value of bag, while delay bread staling.
The present invention is achieved by the following technical solutions：
It is a kind of to prepare the method without gluten bread, including step in detail below by raw material of popcorn-brown rice：
（1）Paddy germination treatment：
By paddy after weeding out miscellaneous cleaning, 20-30 minutes are sterilized with the liquor natrii hypochloritis that concentration is 0.1%, are then transferred to again
Soaked 1-2 days in clear water, be put into shallow slot container, be placed in climatic chamber and germinate, cultivated to bud and grow in 0.5-1mm, during which
Supplement steams distilled water and keeps paddy moistening, is placed in 40-50 DEG C of heat pump drying case and dries, and removes rice husk with hulling machine rice huller paddy, uses
Crusher for Chinese herbal medicine crushes sprouted unpolished rice, crosses 60 mesh sieves；
（2）Extrusion processing：
Iblet after crushed, with above-mentioned germination brown rice powder according to 1:0.5-2 mass ratio mixing, obtains mixed material；Measure
A certain amount of high-temperatureα-amylase enzyme liquid, is dissolved in appropriate distilled water, is well mixed with raw material, makes raw material moisture in 15-
20%, handled by twin-screw Bulking Machine extrusion, be placed in afterwards in 45-60 DEG C of constant temperature oven and dry, crush, cross 60 mesh sieves,
It is standby；
（3）And face：
The expanded raw material powder of 70-100 parts, 0.8-3 parts salt, 3-8 parts active dry yeast, 3-5 part white granulated sugars are stirred, put into
In dough mixing machine, mix slowly well mixed, then add appropriate moisture, moderate-speed mixer 5-10 minutes, add 9-20 parts afterwards
Grease is carried out with 120-240r/min rotating speed and face, to forming soft or hard appropriateness, the bright and clean dough of dry tack free；
（4）Stripping and slicing, rub circle with the hands：
By dough Fast Segmentation into the small dough of 60-80g/, it is regular, surface smooth even spherical to be twisted into profile；
（5）Proof：
Dough is positioned in baking tray, it is 32-34 DEG C to be put into temperature conditionss, and 45- is proofed in relative humidity 80-85% proofing box
70 minutes, question handler any surface finish, be translucent shape, and volumetric expansion is to original 2-4 times；
（6）Bakee：
It is put into the dough after proofing in the baking oven after preheating, in 180-205 DEG C of excessive internal heat, lower fiery 210-220 DEG C, toasts 15-22
Minute, rapidly in bread surface brush last layer soybean oil to prevent product dehydration drying shrinkage after coming out of the stove.
Wherein, the step（1）In when disinfecting paddy and the weight ratio of liquor natrii hypochloritis be 1:5.
Wherein, the step（1）Middle germination condition is 27-33 DEG C of temperature, humidity 80-85%.
Wherein, the step（2）Middle enzyme addition is the expanded raw material powder of 55-75U/g.
Wherein, the step（2）Extrusion treatment process condition is：Extrusion temperature is 130-150 DEG C, and screw speed is
29.6Hz。
The present invention has the beneficial effect that：
So that using sprouted unpolished rice, corn flour as raw material, during germination, novel starch enzyme is activated brown rice in the present invention, form sediment
The macromolecular substances partial hydrolysis such as powder, is mixed with corn flour afterwards, and processing is combined with extrusion through high-temperatureα-amylase, interior
Gelatinization and degraded, partially protein cracking occur for portion's starch, and water-soluble dietary fiber increases, and loose porous knot is presented in swelling powder
Structure, expose more hydrophilic radicals, be gelatinized through high temperature, there is higher water solubility and dilatancy, be advantageous to bread swollen hair and
The stabilization of bread structure, solve no Bran matter food product making process and be difficult to form effective network structure, not the problem of easy-formation；
The corn flour retentiveness after expanding treatment more preferably, reduces the hardness of bread, and alpha-amylase can paste amylopectin in addition
Side chain shortens during change, so as to reduce the chance that amylopectin branching section mutually merges recrystallization, delays bread old so as to reach
The purpose of change.
Embodiment
It is a kind of to prepare the method without gluten bread, including step in detail below by raw material of popcorn-brown rice：
（1）Paddy germination treatment：
By paddy after weeding out miscellaneous cleaning, according to 1:5 weight ratio, 30 points are sterilized with the liquor natrii hypochloritis that concentration is 0.1%
Clock, then it is transferred in clear water and soaks 2 days again, be put into shallow slot container, be placed in climatic chamber and germinate, design temperature is 30
DEG C, humidity 80%, cultivate to bud and grow in 0.5-1mm, during which supplement steams distilled water and keeps paddy moistening, is placed in 50 DEG C of heat pump dryings
Dried in case, remove rice husk with hulling machine rice huller paddy, sprouted unpolished rice is crushed with crusher for Chinese herbal medicine, crosses 60 mesh sieves；
（2）Extrusion processing：
Iblet after crushed, with above-mentioned germination brown rice powder according to 1:1 mass ratio mixing, obtains mixed material；Measure certain
The high-temperatureα-amylase enzyme liquid of amount, is dissolved in appropriate distilled water, is well mixed with raw material, controls enzyme addition former for 70U/g
Feed powder, raw material moisture is set to be handled by twin-screw Bulking Machine extrusion 17%, extrusion temperature is 135 DEG C, and screw speed is
29.6Hz, it is placed in afterwards in 55 DEG C of constant temperature ovens and dries, crushes, crosses 60 mesh sieves, it is standby；
（3）And face：
90 parts of expanded raw material powder, 2 portions of salt, 7 parts of active dry yeasts, 4 portions of white granulated sugars are stirred, put into dough mixing machine, slowly
Speed is uniformly mixed, and is then added appropriate moisture, moderate-speed mixer 8 minutes, is added 13 parts of greases afterwards with 200r/min's
Rotating speed carries out and face, to forming soft or hard appropriateness, the bright and clean dough of dry tack free；
（4）Stripping and slicing, rub circle with the hands：
By dough Fast Segmentation into the small dough of 60g/, it is regular, surface smooth even spherical to be twisted into profile；
（5）Proof：
Dough is positioned in baking tray, it is 33 DEG C to be put into temperature conditionss, proofs 60 minutes, treats in the proofing box of relative humidity 85%
Dough surface is bright and clean, and be translucent shape, and volumetric expansion is to original 3 times；
（6）Bakee：
It is put into the baking oven after preheating, is getting angry 190 DEG C in the dough after proofing, lower fiery 215 DEG C, toasts 18 minutes, after coming out of the stove
Rapidly in bread surface brush last layer soybean oil to prevent product dehydration drying shrinkage.
Claims (5)
1. a kind of prepare the method without gluten bread by raw material of popcorn-brown rice, it is characterised in that including walking in detail below
Suddenly：
（1）Paddy germination treatment：
By paddy after weeding out miscellaneous cleaning, 20-30 minutes are sterilized with the liquor natrii hypochloritis that concentration is 0.1%, are then transferred to again
Soaked 1-2 days in clear water, be put into shallow slot container, be placed in climatic chamber and germinate, cultivated to bud and grow in 0.5-1mm, during which
Supplement steams distilled water and keeps paddy moistening, is placed in 40-50 DEG C of heat pump drying case and dries, and removes rice husk with hulling machine rice huller paddy, uses
Crusher for Chinese herbal medicine crushes sprouted unpolished rice, crosses 60 mesh sieves；
（2）Extrusion processing：
Iblet after crushed, with above-mentioned germination brown rice powder according to 1:0.5-2 mass ratio mixing, obtains mixed material；Measure
A certain amount of high-temperatureα-amylase enzyme liquid, is dissolved in appropriate distilled water, is well mixed with raw material, makes raw material moisture in 15-
20%, handled by twin-screw Bulking Machine extrusion, be placed in afterwards in 45-60 DEG C of constant temperature oven and dry, crush, cross 60 mesh sieves,
It is standby；
（3）And face：
The expanded raw material powder of 70-100 parts, 0.8-3 parts salt, 3-8 parts active dry yeast, 3-5 part white granulated sugars are stirred, put into
In dough mixing machine, mix slowly well mixed, then add appropriate moisture, moderate-speed mixer 5-10 minutes, add 9-20 parts afterwards
Grease is carried out with 120-240r/min rotating speed and face, to forming soft or hard appropriateness, the bright and clean dough of dry tack free；
（4）Stripping and slicing, rub circle with the hands：
By dough Fast Segmentation into the small dough of 60-80g/, it is regular, surface smooth even spherical to be twisted into profile；
（5）Proof：
Dough is positioned in baking tray, it is 32-34 DEG C to be put into temperature conditionss, and 45- is proofed in relative humidity 80-85% proofing box
70 minutes, question handler any surface finish, be translucent shape, and volumetric expansion is to original 2-4 times；
（6）Bakee：
It is put into the dough after proofing in the baking oven after preheating, in 180-205 DEG C of excessive internal heat, lower fiery 210-220 DEG C, toasts 15-22
Minute, rapidly in bread surface brush last layer soybean oil to prevent product dehydration drying shrinkage after coming out of the stove.
2. a kind of using popcorn-brown rice as method of the raw material preparation without gluten bread according to claims 1, it is special
Sign is, the step（1）In when disinfecting paddy and the weight ratio of liquor natrii hypochloritis be 1:5.
3. a kind of using popcorn-brown rice as method of the raw material preparation without gluten bread according to claims 1, it is special
Sign is, the step（1）Middle germination condition is 27-33 DEG C of temperature, humidity 80-85%.
4. a kind of using popcorn-brown rice as method of the raw material preparation without gluten bread according to claims 1, it is special
Sign is, the step（2）Middle enzyme addition is the expanded raw material powder of 55-75U/g.
5. a kind of using popcorn-brown rice as method of the raw material preparation without gluten bread according to claims 1, it is special
Sign is, the step（2）Extrusion treatment process condition is：Extrusion temperature is 130-150 DEG C, and screw speed is
29.6Hz。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710621189.XA CN107333834A (en) | 2017-07-27 | 2017-07-27 | It is a kind of to prepare the method without gluten bread by raw material of popcorn brown rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710621189.XA CN107333834A (en) | 2017-07-27 | 2017-07-27 | It is a kind of to prepare the method without gluten bread by raw material of popcorn brown rice |
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| Publication Number | Publication Date |
|---|---|
| CN107333834A true CN107333834A (en) | 2017-11-10 |
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ID=60217606
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710621189.XA Pending CN107333834A (en) | 2017-07-27 | 2017-07-27 | It is a kind of to prepare the method without gluten bread by raw material of popcorn brown rice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740750A (en) * | 2018-03-30 | 2018-11-06 | 郭睿 | Cereal improves the preparation method of powder and cereal improves powder, the preparation method without seitan noodles and without seitan noodles |
| CN108887321A (en) * | 2018-07-09 | 2018-11-27 | 郭睿 | A kind of no seitan low-allergen biscuit and its processing method |
| CN109007563A (en) * | 2018-07-05 | 2018-12-18 | 中国农业科学院农产品加工研究所 | No seitan improvement powder and preparation method thereof |
| CN112294053A (en) * | 2020-10-19 | 2021-02-02 | 局方堂保健食品科技(广东)有限公司 | Health-care automobile headrest with refreshing and peculiar smell removing functions and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365732A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Bread rich in sweet potato dietary fiber and manufacturing method thereof |
| CN105815376A (en) * | 2016-05-25 | 2016-08-03 | 江苏财经职业技术学院 | Gluten-free germinated brown rice and soybean bread and making method thereof |
| CN105961499A (en) * | 2016-07-21 | 2016-09-28 | 四川大农和农业开发有限公司 | Gluten-free bread with germinated brown rice as raw material and preparation method thereof |
-
2017
- 2017-07-27 CN CN201710621189.XA patent/CN107333834A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365732A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Bread rich in sweet potato dietary fiber and manufacturing method thereof |
| CN105815376A (en) * | 2016-05-25 | 2016-08-03 | 江苏财经职业技术学院 | Gluten-free germinated brown rice and soybean bread and making method thereof |
| CN105961499A (en) * | 2016-07-21 | 2016-09-28 | 四川大农和农业开发有限公司 | Gluten-free bread with germinated brown rice as raw material and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740750A (en) * | 2018-03-30 | 2018-11-06 | 郭睿 | Cereal improves the preparation method of powder and cereal improves powder, the preparation method without seitan noodles and without seitan noodles |
| CN109007563A (en) * | 2018-07-05 | 2018-12-18 | 中国农业科学院农产品加工研究所 | No seitan improvement powder and preparation method thereof |
| CN109007563B (en) * | 2018-07-05 | 2022-06-17 | 中国农业科学院农产品加工研究所 | Gluten-free modified powder and preparation method thereof |
| CN108887321A (en) * | 2018-07-09 | 2018-11-27 | 郭睿 | A kind of no seitan low-allergen biscuit and its processing method |
| CN112294053A (en) * | 2020-10-19 | 2021-02-02 | 局方堂保健食品科技(广东)有限公司 | Health-care automobile headrest with refreshing and peculiar smell removing functions and preparation method thereof |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171110 |
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| RJ01 | Rejection of invention patent application after publication |