CN107712000A - One kind germination black rice biscuit and its processing method - Google Patents
One kind germination black rice biscuit and its processing method Download PDFInfo
- Publication number
- CN107712000A CN107712000A CN201711010611.4A CN201711010611A CN107712000A CN 107712000 A CN107712000 A CN 107712000A CN 201711010611 A CN201711010611 A CN 201711010611A CN 107712000 A CN107712000 A CN 107712000A
- Authority
- CN
- China
- Prior art keywords
- black rice
- biscuit
- parts
- dough
- germination
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
Abstract
The invention discloses one kind germination black rice biscuit and its processing method, belong to food processing technology field.The biscuit is mainly made up of wheat flour, germination black rice, vegetable oil, egg white solution, fresh milk, edible salt, high-activity yeast, sodium bicarbonate(edible).Processing method is as follows：Black rice handles enrichment gamma aminobutyric acid under the conditions of 60 75 DEG C of temperature, humidity 90 95%, then black rice powder is made through drying and crushing；Wheat flour mixes with yeast soln, dough is made after adding water, fermentation is standby；Black rice powder is added in the dough fermented, and adds vegetable oil, egg white solution, fresh milk, salt and is well mixed in dough mixing machine, second is carried out and ferments；The dough fermented is germination black rice biscuit after roll-in bag short, shaping, baking, annealing.Germination black rice biscuit made of this method, crispy in taste, unique flavor, activity substance content is high, and consumer can be met to the delicious pursuit of biscuit nutrient health.
Description
Technical field
The present invention relates to leisure food manufacture field, more particularly to one kind germination black rice biscuit and its processing method.
Background technology
Brown rice is the product after paddy rice huller paddy, is made up of rice bran layer, plumule and endosperm.《Compendium of Materia Medica》Claim brown rice have " and
The magical effect of the five internal organs, good color ".It can be used for prevention of arterial hardening, diabetes, prevents constipation, dispelling fatigue, improves memory etc.
Effect.The same with whole-wheat food, brown rice is also the good reputation for being assigned healthy food.But due to the presence of chaff skin portion, make brown rice
Offending chaff taste is produced, cooking, mouthfeel and the property digested and assimilated are poor.Therefore, brown rice fails to turn into the master on dining table always
Food.
Compared with brown rice, the physiologically active of sprouted unpolished rice has obvious advantage.Meanwhile brown rice is by germination, knot of tissue
Structure is softened, and is easy to boiling；Protein and starch equimolecular are produced fragrant and sweet flavor, solved by different degrees of degraded
Not the problem of brown rice mouthfeel is not good enough.At present, Japan has been achieved with the industrialization and commercialization of sprouted unpolished rice.Sprouted unpolished rice is as a kind of
Perfect functional food, be with multiple functions curative effect " integration of drinking and medicinal herbs " product, nutritional ingredient substantially exceed highed milled rice and
Brown rice.After brown rice germination, some essential amino acids contents dramatically increase, it is often more important that various in brown rice during germination process
Enzyme is activated, and glutamic acid generates γ-aminobutyric acid through glutamate decarboxylase catalyzed conversion（γ-aminobutyric acid,
GABA）.
GABA is a kind of nonprotein amino acid, is that amino acids nerve important in mammalian central nervous system is passed
Matter, have and promote brain cell metabolism, improve liver, renal function, promote alcohol metabolism, reducing blood lipid and prevent obesity etc. from acting on.
Also contain in sprouted unpolished rice content in many rice with little or no containing material, such as known inositol, phytosterol, two
Tetradecyl alchohol, hexacosyl alcohol, octacosanol etc..Although these active component contents are relatively low, have and play very important work
With.
Black rice is generally eaten in the form of brown rice, contains kind of skin and embryo.Black rice germinate as a kind of extraordinary sprouted unpolished rice, its
Physiologically active more has obvious advantage.Biscuit is easy to carry again due to instant, it has also become can not in daily life
A kind of or scarce food.However, being rooted in the hearts of the people with nutrient health theory, common biscuit can not meet consumer to telling
Ask, take into account delicious and nutrition feature biscuit and start to attract attention.The black rice that germinates is applied to the processing of biscuit, meets work(
The Development Trend of energy type biscuit.
The content of the invention
The present invention provides a kind of germination black rice biscuit and its processing method, it is intended to by adding the black rice powder that germinates, increases
Add nutrition and the feature of biscuit, innovate the category of existing biscuit.
The present invention is realized by following technical proposal：
A kind of germination black rice biscuit provided by the invention, in terms of mass parts, the wheat flour is 90-100 parts, germination black rice
5-10 parts, vegetable oil 10-20 parts, egg white solution 10-15 parts, milk powder 5-10 parts, edible salt 1-3 parts, high-activity yeast 1-3 parts, food
With sodium bicarbonate 0.1-0.6 parts.
One kind germination black rice biscuit, affiliated processing technology comprise the following steps：
(1) humid heat treatment is carried out under the conditions of the certain temperature and humidity of temperature to black rice, after be made through drying and crushing
Black rice flour is standby；
(2) wheat flour mixes with high-activity yeast solution, dough is modulated into dough mixing machine after adding water, fermentation is standby；
(3) separately take black rice powder mixture to be added in the above-mentioned dough fermented, and add vegetable oil, egg white solution, milk powder, salt
After being well mixed in dough mixing machine, carry out second and ferment；
(4) dough fermented is germination black rice biscuit after roll-in bag short, shaping, baking, annealing.
The temperature of the black rice processing is 60-75 DEG C, humidity 90-95%, and grinding particle size is 40-60 mesh, described black rough
Rice alpha-aminobutyric acid content after humid heat treatment can reach 10-25 mg/100g（Calculated with dry weight）.
The beneficial effects of the present invention are：
By being pre-processed to black rice under certain temperature and humidity, the conversion of γ-aminobutyric acid is promoted, makes it black
Content in brown rice significantly raises.Treated coarse rice powder is applied to the production of biscuit, improves active material in product
Content, assign product higher nutritive value.
Specific embodiment
Illustrate the present invention referring to specific embodiment.It will be appreciated by those skilled in the art that these embodiments are only used for
Illustrate the present invention, its scope not limiting the invention in any way.
Embodiment 1：
（1）Carry out humid heat treatment 5h under the conditions of 60 DEG C, humidity 90% to black rice, enriching gamma-aminobutyric, after through drying
The black rice powder that 60 mesh are made in crushing is standby；
（2）Powder and fermentation are adjusted for the first time：Take 50 portions of wheat flours to be put into mixer, add 1 part of high-activity yeast and 25 parts of water（Ferment
Mother is dissolved with suitable quantity of water in advance）, 4 min are stirred, is then placed within the environment that temperature is 28 DEG C, humidity is 75% and ferments 6.5
h；
（3）Second of tune powder and fermentation：Black rice powder will be added in the dough fermented for the first time, add 10 parts of wheat flours, 5
Part coarse rice powder, adds 10 parts of egg white solutions, 5 parts of milk powder, 0.5 portion of edible salt, 0.1 part of sodium bicarbonate, and adds a certain amount of moisture content and adjust
Nodal section group's softness, 4 min or so are stirred in mixer, be placed in the environment that temperature is 28 DEG C, humidity is 75% and ferment
3.5 h;
（4）Pressure surface and bag short：10 parts of vegetable oil, 30 portions of wheat flours and 0.5 portion of edible salt are well mixed, it is standby that short is made
With.The dough fermented is put into oodle maker and first pressed 9 times, folds 4 times, wraps into short, then is pressed 6 times, is folded 4 times.Dough pressure
To pure cunning, and dough is set to form several layers of uniform short layer；
（5）Shaping and baking：Dough is pressed into the thick face blocks of 2 mm, strip of uniform size is then cut into, puts into baking tray,
The pin hole being evenly distributed is stamped on dough sheet again, is put into baker and is toasted.The fire in a stove before fuel is added is adjusted to 250 DEG C, face fire by baking initial stage
For 220 DEG C, mid-term gradually rises face fire to 250 DEG C, the fire in a stove before fuel is added and is gradually decrease to 220 DEG C, final stage the fire in a stove before fuel is added and face fire all
200 DEG C are down to, toasts about 12 min, to biscuit in golden yellow；
（6）Cooling and packaging：After the cooling completely of baked biscuit, then packed.
Embodiment 2：
（1）Humid heat treatment is carried out under the conditions of 75 DEG C, humidity 95% to black rice, after through drying and crushing 40 purposes to be made black rough
Ground rice is standby；
（2）Powder and fermentation are adjusted for the first time：Take 50 portions of wheat flours to be put into mixer, add 3 parts of high-activity yeasts and 20 parts of water（Ferment
Mother is dissolved with suitable quantity of water in advance）, 4 min are stirred, are then placed within the environment that temperature is 28 DEG C, humidity is 80% 5 h that ferment；
（3）Second of tune powder and fermentation：15 portions of wheat flours, 10 parts of coarse rice powders will be added in the dough fermented for the first time, then
15 parts of egg white solutions, 10 parts of milk powder, 2 portions of edible salts, 0.6 part of sodium bicarbonate are added, and adds a certain amount of conditioning dough softness journey
Degree, 4 min or so are stirred in mixer, are placed in the environment that temperature is 28 DEG C, humidity is 75% 3.5 h that ferment；
（4）Pressure surface and bag short：20 parts of vegetable oil, 35 portions of wheat flours and 1 portion of edible salt are well mixed, it is standby that short is made.
The dough fermented is put into oodle maker and first pressed 8 times, folds 5 times, wraps into short, then is pressed 6 times, is folded 4 times, forms surface light
Sliding dough, and form uniform short layer；
（5）Shaping and baking：Dough is pressed into the thick face blocks of 1.5 mm, strip of uniform size is then cut into, puts baking tray into
In, then the pin hole being evenly distributed is stamped on dough sheet, it is put into baker and is toasted.Baking initial stage the fire in a stove before fuel is added be adjusted to 255 DEG C,
Face fire is 218 DEG C, and mid-term gradually rises face fire to 245 DEG C, the fire in a stove before fuel is added and is gradually decrease to 215 DEG C, final stage the fire in a stove before fuel is added and
Face fire is all down to 210 DEG C, toasts about 9 min, to biscuit in golden yellow；
（6）Cooling and packaging：After the cooling completely of baked biscuit, then packed.
Obviously, those skilled in the art can carry out the essence of various changes and modification without departing from the present invention to the present invention
God and scope.So, if these modifications and variations of the present invention belong to the scope of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to comprising including these changes and modification.
The content not being described in detail in this specification belongs to prior art known to professional and technical personnel in the field.
Claims (4)
1. one kind germination black rice biscuit, it is characterised in that：It is made up of following supplementary material：Wheat flour, germination black rice powder, plant
Oil, egg white solution, fresh milk, edible salt, high-activity yeast, sodium bicarbonate(edible) composition；
In terms of mass parts, the wheat flour is 90-100 parts, germination black rice 5-10 parts, vegetable oil 10-20 parts, egg white solution 10-
15 parts, milk powder 5-10 parts, edible salt 1-3 parts, high-activity yeast 1-3 parts, sodium bicarbonate(edible) 0.1-0.6 parts.
2. a kind of processing method for the black rice biscuit that germinates, comprises the following steps：
Black rice carries out humid heat treatment at a certain temperature and humidity conditions, after through drying and crushing black rice flour to be made standby；
Wheat flour mixes with high-activity yeast solution, dough is modulated into dough mixing machine after adding water, fermentation is standby；Separately black rice flour is taken to mix
Thing is added in the above-mentioned dough fermented, and add vegetable oil, egg white solution, milk powder, salt in dough mixing machine be well mixed after, enter
Second of fermentation of row；The dough fermented is germination black rice biscuit after roll-in bag short, shaping, baking, annealing.
A kind of 3. processing method of black rice biscuit that germinates according to claim 2, it is characterised in that：At the black rice
The temperature of reason is 60-75 DEG C, humidity 90-95%, and grinding particle size is 40-60 mesh.
A kind of 4. processing method of germination black rice biscuit according to claim 2-3, it is characterised in that：The black rice
Alpha-aminobutyric acid content reaches 10-25 mg/100g after humid heat treatment, is calculated with dry weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711010611.4A CN107712000A (en) | 2017-10-26 | 2017-10-26 | One kind germination black rice biscuit and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711010611.4A CN107712000A (en) | 2017-10-26 | 2017-10-26 | One kind germination black rice biscuit and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712000A true CN107712000A (en) | 2018-02-23 |
Family
ID=61212754
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711010611.4A Pending CN107712000A (en) | 2017-10-26 | 2017-10-26 | One kind germination black rice biscuit and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712000A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894055A (en) * | 2012-10-18 | 2013-01-30 | 刘少伟 | Recipe and preparation method of low-sugar type chickpea biscuit |
| CN104381400A (en) * | 2014-11-27 | 2015-03-04 | 西华大学 | Limonin micro fermentation soda corn biscuit and preparation method thereof |
| KR20150066674A (en) * | 2013-12-08 | 2015-06-17 | 우상용 | Woo Sang Yong rice cookies |
| CN106071855A (en) * | 2016-06-15 | 2016-11-09 | 中南林业科技大学 | A kind of processing method of the fructus zizaniae caduciflorae and products thereof that germinates |
-
2017
- 2017-10-26 CN CN201711010611.4A patent/CN107712000A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894055A (en) * | 2012-10-18 | 2013-01-30 | 刘少伟 | Recipe and preparation method of low-sugar type chickpea biscuit |
| KR20150066674A (en) * | 2013-12-08 | 2015-06-17 | 우상용 | Woo Sang Yong rice cookies |
| CN104381400A (en) * | 2014-11-27 | 2015-03-04 | 西华大学 | Limonin micro fermentation soda corn biscuit and preparation method thereof |
| CN106071855A (en) * | 2016-06-15 | 2016-11-09 | 中南林业科技大学 | A kind of processing method of the fructus zizaniae caduciflorae and products thereof that germinates |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102038019B (en) | Cake-sandwiched coarse cereals bread and preparation method thereof | |
| CN110101001A (en) | A kind of 3D- whole wheat powder producing method and application | |
| CN105767101A (en) | Small steamed buns with eyesight improving effect and preparation method thereof | |
| CN105594803B (en) | Qi-tonifying spleen-tonifying health care bread and making method thereof | |
| CN109845787A (en) | A kind of application of seaweed carbohydrate baked product and trehalose in baking | |
| CN108157439A (en) | Quinoa health care bread and preparation method thereof | |
| CN108740734A (en) | A kind of cereal broken wall generation meal electuary and preparation method thereof | |
| CN107593837A (en) | A kind of preparation method of sprouted unpolished rice bread | |
| KR102277468B1 (en) | Bread manufacturing method and bread produced by the method | |
| KR101675379B1 (en) | Method for making of jujube rice-bread | |
| KR102346971B1 (en) | Manufacturing method for bread confectionery and bread confectionery manufactured by the same | |
| KR20110113260A (en) | Bread from rice bran and the method of making it | |
| CN111406941A (en) | Nutritional dietary compositions and edible products | |
| CN106261607A (en) | A kind of steamed bread and preparation method thereof | |
| KR20200111533A (en) | Bread and production method thereof | |
| CN107027853A (en) | Tree peony flavored cake and preparation method thereof | |
| CN107712000A (en) | One kind germination black rice biscuit and its processing method | |
| CN109303097A (en) | A kind of cake-sandwiched coarse cereals bread and preparation method thereof | |
| CN1303887C (en) | Nutrient flour pastry | |
| CN111406940A (en) | Dietary fiber composition and edible product | |
| CN110122525B (en) | Bread added with fresh potato pulp and making method thereof | |
| KR20210028516A (en) | How to make bread using whole wheat and brown rice | |
| CN105360915A (en) | Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof | |
| CN110692677A (en) | Cake mixed with multiple nutrient substances | |
| CN108703186A (en) | A kind of mushroom moon cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180223 |