CN107927093A - Cape jasmine cracker product and preparation method thereof - Google Patents
Cape jasmine cracker product and preparation method thereof Download PDFInfo
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- CN107927093A CN107927093A CN201711448807.1A CN201711448807A CN107927093A CN 107927093 A CN107927093 A CN 107927093A CN 201711448807 A CN201711448807 A CN 201711448807A CN 107927093 A CN107927093 A CN 107927093A
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- A21D2/36—Vegetable material
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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
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- General Health & Medical Sciences (AREA)
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Abstract
The present invention provides a kind of cape jasmine cracker product：100~150 parts of flour, 30~80 parts of sprouted unpolished rice, 40~60 parts of butter, 20~40 parts of egg, 20~40 parts of cape jasmine water extract, 10~30 parts of Momordica-Glycosides.The present invention takes full advantage of the functional components of cape jasmine and sprouted unpolished rice, adds the healthcare function of biscuit；Using Protease Treatment cape jasmine grouts, amino acid or small peptide content in biscuit are added, effectively increases Cookie quality, further through functional components such as Gardenia Yellows, effectively improve the color and healthcare function of biscuit.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of cape jasmine cracker product and preparation method thereof.
Background technology
Cape jasmine is called Yellow Fructus Gardeniae, mountain Cape jasmine, white toad, and shrub is 0.3~3 meter high；Spray is often by undercoat, branch cylinder, grey.
For leaf to life, keratin, dilute is papery, verticillate for 3 pieces less, leaf various, is usually long round shape lanceolar, the oval of falling ovate, falls
Elliptical or oval shape, 3-25 centimetres long, 1.5-8 centimetres wide, top is tapering, grows tapering or short point suddenly and blunt, base portion wedge shape or
Short point, two sides Chang Wumao, above brilliant green, lower complexion is dark；Be grown on wilderness at height above sea level 10~1 500 meter, hills, mountain valley,
Hillside, small stream side shrubbery or woods in, originate on the south Yangtze River in China basin, fruit bitter is trembled with fear, for heat-clearing, purging intense heat, cool blood；Contain
Uranidin, can extracting natural pigment, as food additives.Belong to the l batches of medicine-food two-purpose resources that the Ministry of Public Health promulgates, there is shield
Liver, cholagogic, decompression, calmness, hemostasis, detumescence etc. act on, and are usually used in treating icteric hepatitis, bruise, high blood in tcm clinical practice
The diseases such as pressure, diabetes.
The Chinese patent of Publication No. CN101044893 discloses a kind of method for making sprouted unpolished rice, including following step
Suddenly：It in the paddy of 13-15% is raw material to take moisture, with temperature be 18-25 DEG C clear water immersion paddy 30-40 it is small when；
Paddy after immersion is installed with woven bag and is put on the germination bed identical with immersion coolant-temperature gage；By the temperature of germination bed in 3-4
35-40 DEG C is stepped up in hour, and this temperature is always maintained to reach more than 85% to broken chest rate；After bud paddy Bales Off,
Dried under the conditions of 35-40 DEG C, it is 12-14% to make bud paddy water content；Bud paddy husking is shelled.
The Chinese patent of Publication No. CN101283754 discloses a kind of production method of active germinated unpolished rice, its step
Including by raw material brown rice screening and removing impurities, cleaning, sterilizing, immersion, wherein sterilisation step are the liquor natrii hypochloritises with 0.2mol/L
Raw material brown rice 25min or so is soaked, filters liquor natrii hypochloritis's soak, then remaining sodium hypochlorite is cleaned with aqua sterilisa, is obtained
To the brown rice of disinfection, it is characterised in that select the fresh brown rice after cleaning and sterilizing, the immersion of Ensure Liquid liquid, soaking temperature 10-40
DEG C, soaking time 10-36h；Draining is placed on 10-40 DEG C, and relative humidity is cultivated under conditions of being 50-90%, incubation time
For 10-36h, make its germination, 40-55 DEG C of heated-air drying 0.5-3h is first used when being about 0.5-1.2mm to bud, then it is micro- with 2-10w/g
Ripple dries 2-10min, and brown rice water content is packaged to be active germinated unpolished rice to less than 15% after control germination, wherein：Described
Nutrient solution prescription is as follows：Calcium lactate 0.1-5mmol/L, gibberellin 0.02-0.20mg/L, phytase 50-2000 unit of activity/L,
Cellulase 1000-25000 filter paper enzyme activities unit of force/L, vitamin C 2.5-5g/L, keeps the skin wet to 1L.
The Chinese patent of Publication No. CN101653216 discloses a kind of production of the sprouted unpolished rice rich in biologically active peptide
Method, comprises the following steps：(1) raw material selection and husking：Raw material japonica rice, long-grained nonglutinous rice rice or the glutinous rice rice of use；With going out rough machine
Husk is removed, obtains brown rice；(2) sterilize：After brown rice removes impurity and not full particle, it is molten to immerse 1% sodium hypochlorite of mass ratio
30min is sterilized in liquid, is then rinsed with clear water；(3) soak：Brown rice after disinfection is placed in sink and is soaked, water temperature is 25 DEG C,
Time is 6h, during brown rice soaks, changes water once every 3h, each 15min；(4) prepared by nutrient solution：Nutrient solution by gibberellin,
NaCl and MnSO4 compositions, its concentration is respectively 30~80 μm of ol/L of gibberellin, and NaCl 2~10mmol/L and MnSO40.6~
3.0mmol/L；(5) ventilation germination：Brown rice is placed in germination groove, is added in brown rice and nutrient solution mass ratio for 1: 5 ratio
Nutrient solution, culture of ventilating under 16~40 DEG C of constant temperature dark conditions, throughput is 0.1~3.0Lmin-1, and germinating time is
36h~96h, nutrient solution is replaced once per 12h；(6) enzyme deactivation：Using hot water enzyme deactivation mode, in 90 DEG C of water temperature, feed liquid mass ratio 1:
Blanching 6min under conditions of 1, enzyme deactivation postcooling, centrifugal dehydration；(7) it is dry：Sprouted unpolished rice is dried using stage temperature-raising method, inlet air
Temperature sequence is dehydrated 2h, 65 DEG C of dryings to sprouted unpolished rice water content in mass ratio 13% for 40 DEG C of dehydration 2h, 50 DEG C.
The Chinese patent of Publication No. CN101878799A discloses a kind of production method of germinated brown rice nutritious biscuits, will
Slurry is worn into fiberizer after sprouted unpolished rice immersion, after dehydration mixes, carries out steaming, it is rough that germination is made after steaming cool drying
Rice flour.Germination brown rice powder and flour are stirred in mixer and adjust powder, adds sugar, oil, powder etc., allotment is uniform, by dough roller
Roll backlash and be printed as type, after baking is ripe, carry out oil spout, cooling packing.
The Chinese patent of Publication No. CN102356851A discloses a kind of manufacture craft of sprouted unpolished rice, including following step
Suddenly：(1) wet blasting：Brown rice selects germinating bed to carry out wet blasting and selected, is then rinsed with water；(2) soak：After rinsing,
Brown rice is soaked in 30 DEG C ± 1 DEG C of water in germinating bed, water is changed 3-4 times in centre, by when water outlet 2 is small again after immersion for once
Process, each soaking time 5-8h；(3) vernalization：After immersion, gently rinsed with water in germinating bed, the brown rice of swelling is placed in
Vernalization in germinating bed；25-30 DEG C of temperature, per 8-10h, once, per 2h, ventilation once, treats that brown rice moisture reaches more than 40% for rinsing,
Germinate 0.4-0.6mm a length of to bud when, terminate germination, with water by brown rice bud rinsed clean, centrifugal dehydration, is then transferred to microwave
Workshop；(4) microwave drying：To be dried using microwave drying sterilization machine, microwave temperature is 80-100 DEG C, time 18-20min,
Sprout moisture content is less than 10% after drying, is cooled to room temperature packaging.
The Chinese patent of Publication No. CN102232523A, which discloses a kind of processing method of sprouted unpolished rice, includes following step
Suddenly：(1) raw material selection and pretreatment：For the brown rice obtained using the paddy husking gathered in then as raw material, screening removes broken sum
The not full grain of rice, rinses 1-2 removal of impurities with tap water of 2-3 times equivalent to brown rice raw material weight, drains away the water；(2) surface
Disinfection：The brown rice that will be handled through step (1), adds clean water of 1.5-2.5 times equivalent to brown rice raw material weight, adds equivalent to brown rice
The hydrogen peroxide of raw material weight 0.5-1%, soaks 15-20 minutes, drains away the water at normal temperatures；The oxydol H 2O2 mass concentrations
For 30%；(3) infiltrate：The brown rice that will be handled through step (2), adds clean water of 1.5-2.5 times equivalent to brown rice raw material weight, adds
Citric acid equivalent to brown rice raw material weight 0.5-0.7% and the 0.05-0.07% acid fibers equivalent to brown rice raw material weight
Plain enzyme, when infiltration 3-4 is small at 28-35 DEG C, drains away the water；(4) lucifuge ventilation germination：The brown rice handled through step (3) is put
In the container that germinates, add clean water of 3-5 times equivalent to brown rice raw material weight, close the lid lucifuge, is passed through the cleaned air of filtering,
Air vent amount is 0.08-0.1 liters/min, cultivated at 30-34 DEG C 28-35 it is small when, it is every 7 it is small when uncap and change fresh clean water
Once；(5) segmented seasoning is dried, packaging：The brown rice to have germinateed that will be handled through step (4), is put into drying box, first exists
Dry 2-3 hour at 45-55 DEG C, then dry 2-3 hour is warming up at 60-70 DEG C, moisture, which controls, after drying exists
Less than 14%.
The Chinese patent of Publication No. CN102550976A discloses a kind of preparation method of sprouted unpolished rice, including following step
Suddenly：1) using brown rice as raw material, wash with water, the brown rice after cleaning is placed in 40~50 DEG C, pH value is in 3.5~4.5 hot water
Heat treatment 3~6 minutes；2) when by the brown rice after heat treatment, to be placed in temperature be that immersion 5~7 is small in 25~30 DEG C of vernalization solution；
The vernalization solution is configured with water, the zinc sulfate of the manganese sulfate containing 0.01~0.03wt%, 0.03~0.05wt% in solution
With the calcium chloride of 0.03~0.05wt%；3) brown rice after immersion is transferred in germination storehouse and germinateed；4) brown rice after germination is done
It is dry, up to sprouted unpolished rice product.
The Chinese patent of Publication No. CN102835630A discloses one kind and is rich in γ-aminobutyric acid (GABA) sprouted unpolished rice
Production method, mainly including processes such as sorting, sterilizing, immersion, germination, discharging and drying, production, which is rich in, GABA, six phosphoric acid fleshes
The sprouted unpolished rice of the functional components such as alcohol (IP~6), glutathione (GSH), dietary fiber and antioxidant.
The Chinese patent of Publication No. CN103844207A discloses a kind of method of hot and humid production sprouted unpolished rice, step
It is rapid as follows：(1) spice-blends will be obtained after Thymol, cinnamic acid, eugenol and ethanol uniformly mixing；(2) by brown rice
Be placed in 70-75 DEG C, in the environment of humidity 90-95% with spice-blends, brown rice carry out germination 16-20 it is small when；(3) germinate rough
Rice tempering 10-15 minutes under 40-60 DEG C, humidity 65-75% environment；(4) grain of rice Jing Guo tempering leads to natural wind and is cooled to room
Temperature, grain of rice moisture gradually decrease down 14-15%, and light grind removes grain of rice outer skin, obtains sprouted unpolished rice.
The Chinese patent of Publication No. CN104223303A discloses a kind of production method of sprouted unpolished rice drink, following step
Suddenly：A, brown rice germination：Brown rice screening and removing impurities are cleaned, adds water to soak 20-40h at 25-40 DEG C, the brown rice after immersion is transferred to perseverance
20-40 DEG C of culture in constant temperature and humidity case, time 25-60h, humidity 70-90%, after germination, is dried；B, biological enzymolysis：
Sprouted unpolished rice is crushed, is roasted, then adds water boiling, it is 1 to control solid-liquid ratio:7-1:9,45-65 DEG C is cooled to, adds amylase
Biological enzymolysis is carried out with carbohydrase, is warming up to 75-85 DEG C of inactive enzyme 10-30min after reaction；C, allocate：By enzymolysis liquid from
The heart, separation, the sucrose that vegetable fat powder sum is added in the rice juice of gained are stirred allotment, obtain sapid feed liquid；D, it is even
Slurry, homogeneous：By deployed rice juice under 25-40MPa homogeneous 15-35min, improve its stability；F, sterilize filling：After homogeneous
Rice juice feed liquid under the conditions of 80-90 DEG C, sterilize 20-40min, filling and sealing, is stored under the conditions of 0-18 DEG C.
The Chinese patent of Publication No. CN105360962A discloses a kind of preparation method of sprouted unpolished rice, including following step
Suddenly：(1) select good rice to be cleaned first, paddy is soaked after cleaning 2-3 days, grasp water temperature at any time in 10-15
DEG C, after the completion of immersion, take out paddy and dry；(2) and then by paddy uniformly it is put on screen cloth, real with one layer of screen cloth lid, 1-2 days
After check paddy budding state, sprouting rice is put into steam box into boiling by bud head after 1 millimeter is grown to, after a period of time
Until finding that sprouting rice splits, taken out after exposing the sprouted unpolished rice of the inside；(3) sprouted unpolished rice paddy obtained by step (2) is put
To the container, be pushed into drying baker and carry out the processing of 20-45 DEG C of low temperature drying, when 24-48 is small after take out, since sprouted unpolished rice moisture content is received
The dry, grain of rice diminishes and is obviously separated with rice husk, is separated rice husk and germinating bud brown rice with sorting machine, finally becomes complete hair
Bud plumule brown rice.
The Chinese patent of Publication No. CN105533715A discloses a kind of preparation side of Phellinus sprouted unpolished rice health food
Method, comprises the following steps：(1) preparation of liquid fermentation medium, according to addition corn flour 30-80g, biphosphate in every liter of water
Potassium 1-5g, magnesium sulfate 1-3g, the proportioning of germinated brown rice plasm 100-500g prepare culture medium, and said components are stirred and evenly mixed, and adjust
Then pH value carries out sterilization treatment to 6-6.5；(2) liquid fermentation of Phellinus strain, by what is activated by test tube slant culture medium
Phellinus strain is inoculated into the liquid fermentation medium after sterilizing and carries out aerobic culture；(3) hair after Phellinus strain fermentation is collected
Zymotic fluid, clarifies zymotic fluid or homogenize process；(4) zymotic fluid to gained clarification in step (3) or after homogenizing into
Row sterilizing, filling process, or spray drying treatment is carried out to the zymotic fluid after clarifying or homogenizing.
The content of the invention
Though there is documents and materials report to be processed again after using germination treatment to rice, simply using single germination treatment,
Since content of starch is high in its product, it is unfavorable for the exploitation of health product, the present invention provides a kind of cape jasmine cracker product and its system
Preparation Method, makes sprouted unpolished rice health product have other functional components, strengthens its product healthcare function, while to the color of product
Damp degree also has a degree of improvement.
Therefore, the present invention provides a kind of cape jasmine cracker product：100~150 parts of flour, 30~80 parts of sprouted unpolished rice, butter
40~60 parts, 20~40 parts of egg, 20~40 parts of cape jasmine water extract, 10~30 parts of Momordica-Glycosides, its biscuit manufacture craft, its
Comprise the following steps that：
A, the heating of butter water proof is progressively dissolved, Momordica-Glycosides, which divides 2~3 times, to be poured into the butter dissolved, is stirred slightly
Mix, be uniformly mixed Momordica-Glycosides and butter, reuse electric mixer, middling speed is dismissed, and gets to the state of fluffy whiting.Will
The egg broken up is added in butter in three times, first adds 1/3 egg pulp, and stirring while adding, remaining egg liquid is divided 2 times and added again
Enter, continue to dismiss to egg liquid all absorptions, obtain arhat pulp.
B, by 40~60 mesh of flour sieving, fully mix, put into arhat pulp with germination brown rice powder, cape jasmine water extract,
Scraper turns, until occurring without white flour, dough is made, dough is made specific shape, preservative film is wrapped, is put into ice
30~60min is freezed in case, obtains molding dough.
C, molding dough is taken out, is cut into 0.6~1 centimetre of sheet by knife, kept thin and thick consistent, uniformly swing in brush
In the baking tray of oilpaper.
D, baking tray is put into oven, it is 170~190 DEG C to set oven excessive internal heat temperature, and fire in a stove before fuel is added temperature is 160~190 DEG C,
Time is 15~20 minutes, is baked untill biscuit is golden yellow.
E, after coming out of the stove, biscuit is cooled to 30~40 DEG C, packaging.
Specific shape described in above-mentioned b step, refers to can be made into the shapes such as rectangle, circle by mould.
Baking tray is uniformly swung in described in above-mentioned step c, refers to that every piece of sheet is all around kept between 0.8~1.2 centimetre
Away from.
The preparation method of above-mentioned sprouted unpolished rice and cape jasmine water extract, including step are as follows：
(1) high-quality water paddy is selected to be rinsed two to the paddy 2~3 days of three times, after flushing being soaked in water, phase with water
Between be passed through ozone and carry out 20~50min of sterilization, water temperature is spare after the completion of immersion at 10~15 DEG C；
(2) waste residue (cape jasmine grouts) by cape jasmine oil expression adds water, water content is reached 30~50%, adds protease
1~3h of enzymolysis is carried out at 30~35 DEG C and obtains zymolyte, wherein the amount of protease and the weight ratio of gardenia residue for 100~
1000U：1kg；
(3) paddy soaked is added into zymolyte, in 40~80% times 20~25 DEG C, relative humidity lucifuges after stirring
1~2h is placed, it is evenly laid out to be no more than 5cm to thickness on lucifuge platform, terminate germination after 90% bud head grows to 1~2.5mm,
Wherein the weight kg of cape jasmine grouts and paddy is than 1：2~5；
(4) paddy to have germinateed is transferred to drying baker and carries out 20~45 DEG C of low temperature drying processing, taken out, sieve after 2~4h
After continue drying, dry 2~6h at 60~70 DEG C, it is dry after moisture control below 10%, then with sorting machine by rice
Shell and sprouted unpolished rice separate, and crush to obtain germination brown rice powder；
(5) waste residue (cape jasmine grouts) by cape jasmine oil expression adds water, adds protease and is digested at 35~45 DEG C
10~30h obtains zymolyte, and the wherein amount of protease and the weight ratio of gardenia residue is 100~1000U：1kg, ceramic membrane filter one
It is secondary, obtain cape jasmine water extract.
During above-mentioned germination treatment, carried out as far as possible under the conditions of lucifuge, to prevent bud head greening.
In above-mentioned drying course sprouting rice is rinsed using water less as far as possible.
In a specific embodiment, wherein step (2) described protease is neutral proteinase, directly can be from market
Buying, general enzymatic activity is in more than 3000U/kg.
In a specific embodiment, wherein step (5) it is described add water volume L and waste residue weight kg ratio be 2~
8：1.
Technique effect
1st, the present invention takes full advantage of the functional components of cape jasmine and sprouted unpolished rice, adds the healthcare function of biscuit.
2nd, using Protease Treatment cape jasmine grouts, amino acid or small peptide content in biscuit is added, effectively increases biscuit
Quality, further through functional components such as Gardenia Yellows, effectively improves the color and healthcare function of biscuit.
Embodiment
In the following, the present invention will be further detailed with embodiment, but it is not limited to any of these embodiments
A or similar example.
Embodiment 1
Select high-quality water paddy 400kg (water content is 10%) to be rinsed three times with water, be soaked in water after flushing
Paddy 3 days, is during which passed through ozone and carries out sterilization 30min, water temperature is spare after the completion of immersion at 15 DEG C；120kg cape jasmines are added
Water, makes water content reach 40%, add 100,000 U protease carried out at 35 DEG C enzymolysis 3h obtain zymolyte；Add into zymolyte
Enter the paddy soaked, it is evenly laid out to thickness on lucifuge platform in 24 DEG C, the avoid light place of relative humidity 60% time 2h after stirring
No more than 5cm, terminate germination after 90% bud head grows to 1.5mm；The paddy to have germinateed is transferred to drying baker and carries out 45 DEG C of low temperature
Drying and processing, takes out after 2h, continues drying after sieving, the dry 4h at 70 DEG C, it is dry after moisture control below 10%,
Rice husk and sprouted unpolished rice are separated with sorting machine again, obtain sprouted unpolished rice, is packed；Waste residue (the cape jasmine that cape jasmine is extracted oil
Grouts) 100kg adds water, and add 100,000 U protease 10~30h of enzymolysis is carried out at 35~45 DEG C and obtain zymolyte, ceramic membrane
Filtering once, obtains cape jasmine water extract.
Embodiment 2
The heating of 50kg butter water proof is progressively dissolved, 20kg Momordica-Glycosides, which divides 3 times, to be poured into the butter dissolved, slightly
Stirring, is uniformly mixed Momordica-Glycosides and butter, reuses electric mixer, middling speed is dismissed, and gets to the state of fluffy whiting.
The egg 35kg broken up is added in butter in three times, first adds 1/3 egg pulp, stirring while adding, remaining egg liquid is again
Divide 2 additions, continue to dismiss to egg liquid all absorptions, obtain arhat pulp.
By 40~60 mesh 140kg of flour sieving, fully mix, put into 70kg germination brown rice powders, 40kg cape jasmines water extract
In arhat pulp, scraper turns, until occurring without white flour, dough is made, dough is made specific shape, wraps guarantor
Fresh film, is put into refrigerator and freezes 50min, obtains molding dough.
Molding dough is taken out, is cut into 0.6~1 centimetre of sheet by knife, keeps thin and thick consistent, uniformly swings in and brushed oil
In the baking tray of paper.Baking tray is put into oven, it is 170~190 DEG C to set oven excessive internal heat temperature, and fire in a stove before fuel is added temperature is 160~190
DEG C, the time is 15~20 minutes, is baked untill biscuit is golden yellow.After coming out of the stove, biscuit is cooled to 30~40 DEG C, packaging.
Claims (5)
- A kind of 1. cape jasmine cracker product：100~150 parts of flour, 30~80 parts of sprouted unpolished rice, 40~60 parts of butter, egg 20~ 40 parts, 20~40 parts of cape jasmine water extract, 10~30 parts of Momordica-Glycosides,
- 2. the manufacture craft of the cape jasmine cracker product according to claim 1, it is comprised the following steps that：A, the heating of butter water proof is progressively dissolved, Momordica-Glycosides, which divides 2~3 times, to be poured into the butter dissolved, is stirred, is made slightly Momordica-Glycosides and butter are uniformly mixed, and reuse electric mixer, and middling speed is dismissed, and get to the state of fluffy whiting.It will break up Egg be added in three times in butter, first add 1/3 egg pulp, it is stirring while adding, remaining egg liquid divide again 2 times addition, Continue to dismiss to egg liquid and all absorb, obtain arhat pulp；B, by 40~60 mesh of flour sieving, fully mix, put into arhat pulp, scraper with germination brown rice powder, cape jasmine water extract Turn, until occurring without white flour, dough is made, specific shape is made in dough, preservative film is wrapped, is put into refrigerator 30~60min is freezed, obtains molding dough；C, molding dough is taken out, is cut into 0.6~1 centimetre of sheet by knife, kept thin and thick consistent, uniformly swing in and brushed oilpaper Baking tray in；D, baking tray is put into oven, it is 170~190 DEG C to set oven excessive internal heat temperature, and fire in a stove before fuel is added temperature is 160~190 DEG C, the time For 15~20 minutes, bake untill biscuit is golden yellow；E, after coming out of the stove, biscuit is cooled to 30~40 DEG C, packaging.
- 3. technique according to claim 2, specific shape described in b step, refers to can be made into rectangle, circle by mould Etc. shape.
- 4. technique according to claim 2, uniformly swings in baking tray described in step c, refer to that every piece of sheet all around keeps 0.8 ~1.2 centimetres of spacing.
- 5. the preparation method of the sprouted unpolished rice according to claim 1 and cape jasmine water extract, including step are as follows：(1) select high-quality water paddy to be rinsed two to the paddy 2~3 days of three times, after flushing being soaked in water with water, during which lead to Enter ozone and carry out 20~50min of sterilization, water temperature is spare after the completion of immersion at 10~15 DEG C；(2) waste residue (cape jasmine grouts) by cape jasmine oil expression adds water, water content is reached 30~50%, adds protease 30 1~3h of enzymolysis is carried out at~35 DEG C and obtains zymolyte, the wherein amount of protease and the weight ratio of gardenia residue is 100~1000U： 1kg；(3) paddy soaked is added into zymolyte, in 40~80% times 20~25 DEG C, relative humidity avoid light places after stirring 1~2h, it is evenly laid out to be no more than 5cm to thickness on lucifuge platform, terminate germination after 90% bud head grows to 1~2.5mm, wherein The weight kg of cape jasmine grouts and paddy is than 1：2~5；(4) paddy to have germinateed is transferred to drying baker and carries out 20~45 DEG C of low temperature drying processing, taken out after 2~4h, sieving is follow-up Continuous drying, dry 2~6h at 60~70 DEG C, it is dry after moisture control below 10%, then with sorting machine by rice husk and Sprouted unpolished rice separates, and crushes to obtain germination brown rice powder；(5) by cape jasmine oil expression waste residue (cape jasmine grouts) add water, add protease carried out at 35~45 DEG C enzymolysis 10~ 30h obtains zymolyte, and the wherein amount of protease and the weight ratio of gardenia residue is 100~1000U：1kg, ceramic membrane filter once, Obtain cape jasmine water extract.
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| CN201711448807.1A CN107927093A (en) | 2017-12-27 | 2017-12-27 | Cape jasmine cracker product and preparation method thereof |
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| CN201711448807.1A CN107927093A (en) | 2017-12-27 | 2017-12-27 | Cape jasmine cracker product and preparation method thereof |
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| CN112898802A (en) * | 2021-01-20 | 2021-06-04 | 安徽农业大学 | Preparation and food dyeing method of gardenia jasminoides yellow pigment microcapsules |
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