CN114938839A - Terrace red rice pretreatment method for preparing coarse cereal bread - Google Patents
Terrace red rice pretreatment method for preparing coarse cereal bread Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived 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
- A21D2/34—Animal 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- 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
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention provides a terrace red rice pretreatment method for preparing coarse cereal bread. The terrace red rice pretreatment method provided by the invention pretreats the terrace red rice through coarse crushing (or crushed rice generated by a terrace red rice processing factory), soaking, three-step composite enzymolysis and pre-gelatinization, so that the terrace red rice fully absorbs water and is gelatinized, the curing and softening of the terrace red rice in the bread processing process are ensured, and the red rice particles in the bread reach ideal taste; the coarse cereal bread prepared by adding the terrace red rice pretreated by the method is attractive in color, the terrace red rice and the bread are basically consistent in texture, and the flavor is strong.
Description
Technical Field
The invention relates to a food raw material treatment method, in particular to a terrace red rice pretreatment method for preparing coarse cereal bread.
Background
Yunnan Hainan terrace red rice (Latin university: Carex baccans Nees) is ancient rice planted by Harni families in a cultivation mode of more than 1300 years of inheritance. According to the records of historical materials, the Hani nationality settles down in the south coast griffy mountain of the red river (the red river county of Yunnan China) 1300 years ago, and a large number of terraces are reclaimed in the steep mountain and the steep ridge of the terrain, so that the terraces culture becomes the soul of the whole Hani nationality. The terrace red rice planting is an important component of the traditional culture of Harni farming, exists in all aspects of Harni family life, and for the Harni family, the red rice and the red rice are not only delicious foods, but also pillars of national spirit.
The Hongta Hongo in Hani terraced fields grows in mountain terraced fields with the altitude of 1000-2500 m, the good natural environment creates the pure natural and pollution-free good quality, and the requirements of modern society on food safety are completely met. The detection result shows that the food safety index of the Hanitatian red rice is very excellent, and most heavy metal and pesticide residue items related to food safety are not detected. Meanwhile, the Hongta Hani rice contains more abundant microelements and vitamins and has higher nutritive value.
The bread is a baked food taking wheat flour as a main raw material, is convenient to eat and is popular with consumers. In recent years, the addition of roughage to bread ingredients has become a fashion. The terrace red rice is used as coarse grain which is rich in various nutrient elements, particularly contains a large amount of dietary fiber, and can effectively improve the nutritive value of bread when being added into bread products, and simultaneously, the Hani national culture is also publicized. The invention provides a pretreatment method, which can effectively improve the taste of terrace red rice added into bread and increase the acceptance of bread products.
Bread is made primarily by the gluten in the flour to form a soft texture. Terrace red rice does not contain gluten, and for the trophism that increases bread, the terrace red rice of adding is brown rice, and its surface is wrapped up by a layer bran, and the bran hinders the rice grain and absorbs water, simply adds terrace red rice and can influence the texture and the taste of bread in the flour, and the curing and the softening of terrace red rice can not be guaranteed to the ripe technology of bread, and the terrace red rice that not completely ripe and soften can become a hard core in the bread, seriously influences the consumption impression of bread. Therefore, the terrace red rice needs to be pretreated to meet the requirement of being added into bread.
Disclosure of Invention
In view of the above-mentioned disadvantages of the prior art, the present invention aims to provide a method for pre-treating terrace red rice for preparing minor cereal bread, which is used for solving the problem of poor texture and taste caused by adding terrace red rice into bread in the prior art.
To achieve the above and other related objects, a first aspect of the present invention provides a terrace red rice pretreatment method for preparing a multi-grain bread, the method comprising at least the steps of:
step one, soaking the crushed terrace red rice in water to obtain a mixture of the crushed terrace red rice and water;
step two, sequentially adopting cellulase, pectinase and high-temperature-resistant alpha amylase to carry out three-step composite enzymolysis and pre-gelatinization on the mixture of the red rice of the crushed terrace and the water;
and step three, drying the terrace red rice subjected to the compound enzymolysis and pre-gelatinization treatment to obtain the pretreated terrace red rice.
Preferably, the step one of crushing terrace red rice refers to crushing terrace red rice into two thirds to one quarter of terrace red rice. In some embodiments of the present invention, the crushed terrace red rice may be prepared by coarse crushing of terrace red rice; in other embodiments of the invention, the crushed terrace red rice generated by the terrace red rice processing plant can be directly adopted to meet the particle size requirement, so that the economic value of the crushed rice of the terrace red rice processing plant can be effectively improved, and the income of the terrace red rice industrial chain is increased.
Preferably, the weight of the water added in the step one is 1.2-1.8 times of the weight of the red rice in the crushed terrace.
Preferably, the soaking time in the step one is 20-40 min, and more preferably 30 min.
Specifically, the three-step method composite enzymolysis and pre-gelatinization in the second step specifically comprises the following steps: s1, adjusting the pH value of the mixture of the crushed red rice and water to 4.8-5.2, adding cellulase accounting for 0.005-0.02% of the weight of the crushed terrace red rice, and performing enzymolysis for 1-3 hours at the temperature of 30-40 ℃; s2, adjusting the pH value of the mixture after enzymolysis by cellulase to 3.8-4.2, adding pectinase accounting for 0.01-0.1% of the weight of the crushed terrace red rice, and performing enzymolysis at 45-50 ℃ for 0.5-2 hours to obtain an enzymolyzed terrace red rice mixture; s3, filtering out water from the enzymolyzed terrace red rice mixture, washing with water until the pH value reaches above 5.0, adding high temperature resistant alpha amylase accounting for 0.001-0.01% of the weight of the crushed terrace red rice, steaming at 98-100 ℃ for 35-45 min, and stewing for 15-25 min.
Preferably, the solution used for adjusting the pH in the S1-S3 is a 5% citric acid solution.
Preferably, the steam in the S3 is steamed for 40min at 98-100 ℃ and then braised for 20 min.
Preferably, the drying in the third step is hot air drying, and preferably, the drying temperature is 60 ℃.
The principle of pretreating the terrace red rice by three-step composite enzymolysis is that firstly, cellulose in bran on the surface of the terrace red rice is subjected to enzymolysis by cellulase, so that the structure of the terrace red rice is loosened, and water can easily enter rice grains through the bran; then, performing enzymolysis on the bran by using pectinase, reducing the adhesive force of the bran and the rice grains, and further enhancing the water permeability; finally, rice grains are pre-gelatinized by adopting steam, and during the steam pre-gelatinization, high-temperature-resistant alpha amylase is added to carry out enzymolysis on starch granules, so that the red rice in the terrace is ensured to be cured and softened in the bread processing process, and the red rice granules in the bread reach ideal taste.
The cellulase of the invention can be selected
CP or AB Enzymes.
The pectinase of the invention can be selected
MPE 2.0 or AB Enzymes.
The high-temperature resistant alpha amylase can be selected from Amylex 4T or danisco.
The invention provides pretreated terrace red rice prepared by the method for pretreating terrace red rice for preparing coarse cereal bread.
In a third aspect, the invention provides the use of the pretreated terrace red rice for preparing the minor cereal bread.
The invention provides a composition for preparing coarse cereal bread, which at least comprises the following components in parts by weight:
flour: 100 parts by weight;
the pretreated terrace red rice: 4-10 parts by weight;
water: 60 to 70 parts by weight.
Further, the composition also comprises the following components in parts by weight:
sugar: 10-11 parts by weight;
yeast: 0.4 to 0.6 part by weight;
butter: 10-11 parts by weight;
salt: 0.4 to 0.6 part by weight.
Further, the flour refers to flour obtained by peeling wheat and grinding. Wheat is a seed of wheat (Triticum aestivum L.) belonging to the family gramineae.
The fifth aspect of the invention provides a preparation method of coarse cereal bread, which at least comprises the following steps: the components of the composition are taken according to the proportion, mixed, beaten into noodles, cut into pieces, proofed and baked.
Preferably, the proofing refers to standing the dough for 45-120min at 30-40 ℃.
Preferably, the baking temperature is 170-190 ℃; the baking time is 20-22 min.
Furthermore, the dough beating method for preparing the bread in the prior art is adopted in the dough beating process. Specifically, the process of mixing the components and then stirring the mixture into dough. Can be made manually or by a noodle making machine. For example, the following method can be employed:
placing the dough into a dough making machine, starting the dough making machine, slowly stirring for 3-5min, rapidly stirring for 6-10min, and making the dough until the dough is spread to 8-9. The power of the dough beating machine can be a conventional commercially available dough beating machine, for example, the dough beating machine with the power of 100-1000W is adopted.
Further, the cutting and forming in the present invention refers to a process of cutting and forming the dough into a certain shape. For example: cut into 125 g/dough, kneaded into round strips by hands, and cut into 3 sections.
Further, the proofing refers to the process of standing and fermenting the dough in a certain environment. For example: fermenting at 30-40 deg.C for 45-120min until the dough is fermented sufficiently.
Furthermore, the baking time is set to be 170-.
Further, the method may include adding other ingredients to the dough prior to baking, such as egg whites, cheese, meat floss, nuts, and the like. Further, the dough can be prepared into a small dough with a small volume by cutting before baking. This is a conventional method of preparing bread and will not be described further herein.
The invention also provides a preparation method of the coarse cereal bread.
The terrace red rice pretreatment method for preparing the coarse cereal bread provided by the invention has the following beneficial effects:
1. the invention pretreats the terrace red rice by crushing, soaking, and three-step composite enzymolysis and pre-gelatinization, so that the terrace red rice fully absorbs water and is gelatinized, the terrace red rice is cured and softened in the bread processing process, and is not softened like mud, and the red rice particles in the bread reach ideal taste.
2. The coarse cereal bread prepared by adding the terrace red rice pretreated by the method has the characteristics of attractive color, basically consistent texture of the terrace red rice and the bread, and aromatic flavor.
Drawings
FIG. 1 is a view of the cereal bread of examples 1 to 3 before baking.
FIG. 2 is a diagram of the baked cereal bread of examples 1 to 3.
Fig. 3 is a cut-away view of the cereal bread of examples 1 to 3 after baking.
Fig. 4 is a cut-away view of the cereal bread of example 4 after baking.
Detailed Description
The following embodiments of the present invention are provided by way of specific examples, and other advantages and effects of the present invention will be readily apparent to those skilled in the art from the disclosure herein. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
It is to be understood that the processing equipment or apparatus not specifically identified in the following examples is conventional in the art.
Furthermore, it is to be understood that one or more method steps mentioned in the present invention does not exclude that other method steps may also be present before or after the combined steps or that other method steps may also be inserted between these explicitly mentioned steps, unless otherwise indicated; it is also to be understood that a combined connection between one or more devices/apparatus as referred to in the present application does not exclude that further devices/apparatus may be present before or after the combined device/apparatus or that further devices/apparatus may be interposed between two devices/apparatus explicitly referred to, unless otherwise indicated. Moreover, unless otherwise indicated, the numbering of the method steps is only a convenient tool for identifying each method step, and is not intended to limit the order of the method steps or the scope of the invention, and changes or modifications in the relative relationship thereof may be regarded as the scope of the invention without substantial change in the technical content.
Example 1
Pretreating terrace red rice: coarsely crushing terrace red rice (brown rice), screening 1000 g of crushed terrace red rice, adding 1500 g of water, soaking for 30 minutes, adding 5% citric acid solution until the pH value of the mixture of the crushed terrace red rice and the water is 5.0, adding cellulase with the rice amount of 0.005%, heating to 40 ℃, and carrying out enzymolysis for 2 hours; adding 5% citric acid solution until pH of the mixture of crushed terrace red rice and water is 4.0, adding pectinase 0.01% of rice amount, heating to 50 deg.C, and maintaining for 2 hr; excess water was filtered off, washed twice with water, and the pH was found to be 5.2. Adding 0.001% of high-temperature-resistant alpha amylase into the terrace red rice, uniformly mixing, putting the terrace red rice into a rice steaming box, steaming for 40 minutes at the temperature of 98-100 ℃ after steam is started, and stewing for 20 minutes; and (5) drying the rice in a hot air oven after cooling, wherein the temperature of hot air is controlled at 60 ℃, and thus obtaining the pretreated terrace red rice.
Preparing bread: taking 20 g of preprocessed terrace red rice, mixing with 320 g of water, soaking for 30 minutes, adding 500 g of flour, 50 g of white sugar, 2.5 g of yeast, 50 g of butter and 2.5 g of salt, beating the flour slowly for 4 minutes, beating the flour quickly for 7 minutes, spreading the dough to about 8.5, cutting the dough into about 125 g of each component, rubbing the dough into round strips by hands, cutting the dough into 3 sections, placing the cut dough into a die, standing at 35 ℃ for proofing for 60 minutes (shown in figure 1), baking at 170 ℃, and baking for 20 minutes to obtain the coarse cereal bread I added with the terrace red rice, which is shown in figures 2 to 3.
Example 2
Pretreating terrace red rice: coarsely crushing terrace red rice (brown rice), screening 1000 g of crushed terrace red rice, adding 1500 g of water, soaking for 30 minutes, adding 5% citric acid solution until the pH value of the mixture of the crushed terrace red rice and the water is 5.2, adding cellulase with the rice amount of 0.01%, heating to 40 ℃, and carrying out enzymolysis for 1 hour; adding 5% citric acid solution until pH of the mixture of crushed terrace red rice and water is 4.2, adding pectinase with 0.04% rice amount, heating to 50 deg.C, and maintaining for 1.5 hr; excess water was filtered off, washed twice with water and the pH was measured at 5.3. Adding 0.005% of high-temperature-resistant alpha amylase into the terrace red rice, uniformly mixing, putting the terrace red rice into a rice steaming box, steaming for 45 minutes at the temperature of 98-100 ℃ after steam is started, and stewing for 15 minutes; and drying the cooled rice in a hot air oven, wherein the temperature of hot air is controlled at 60 ℃ to obtain the pretreated terrace red rice ii.
Preparing bread: taking 30 g of pretreated terrace red rice ii, mixing with 330 g of water, soaking for 30 minutes, adding 500 g of flour, 52 g of white sugar, 2.5 g of yeast, 52 g of butter and 2.5 g of salt, beating the flour slowly for 4 minutes, beating quickly for 9 minutes, spreading the dough to about 8.5, cutting into pieces with the weight of about 125 g, rubbing the pieces into round strips by hands, cutting into 3 sections, placing the pieces into a die, standing at 35 ℃ and proofing for 70 minutes (shown in figure 1), baking at 180 ℃, and baking for 21 minutes to obtain the coarse cereal bread II added with terrace red rice, which is shown in figures 2-3.
Example 3
Pretreating terrace red rice: coarsely crushing terrace red rice (brown rice), screening 1000 g of crushed terrace red rice, adding 1500 g of water, soaking for 30 minutes, adding 5% citric acid solution until the pH value of the mixture of the terrace red rice and the water is 5.3, adding cellulase with the rice amount of 0.02%, heating to 35 ℃, and carrying out enzymolysis for 0.5 hour; adding 5% citric acid solution until pH of the mixture of terrace red rice and water is 3.9, adding pectinase 0.1% of rice amount, heating to 50 deg.C, and maintaining for 0.5 hr; excess water was filtered off, washed twice with water and the pH was measured at 5.2. Adding 0.01% of high-temperature-resistant alpha amylase into the terrace red rice, uniformly mixing, putting the terrace red rice into a rice steaming box, steaming for 35 minutes at the temperature of 98-100 ℃ after steam is started, and stewing for 25 minutes; and (3) drying the cooled rice in a hot air oven, wherein the temperature of hot air is controlled at 60 ℃ to obtain the pretreated terrace red rice iii.
Preparing bread: taking 40 g of pretreated terrace red rice iii, mixing with 340 g of water, soaking for 30 minutes, adding 500 g of flour, 53 g of white sugar, 2.5 g of yeast, 53 g of butter and 2.5 g of salt, beating the flour slowly for 4 minutes, beating the flour quickly for 11 minutes, spreading the dough to about 8.5, cutting the dough into pieces with the weight of about 125 g, rubbing the dough into round strips by hands, cutting the dough pieces into 3 sections, placing the cut dough pieces into a die, standing at 35 ℃ and fermenting for 80 minutes (as shown in figure 1), baking at 190 ℃ for 22 minutes, and obtaining the coarse cereal bread III added with the terrace red rice, as shown in figures 2-3.
Example 4
Terrace red rice pretreatment the same as in example 3.
Preparing bread: taking 40 g of pretreated terrace red rice iii, mixing with 340 g of water, soaking for 30 minutes, and filtering out water. Adding 500 g of flour, 53 g of white sugar, 2.5 g of yeast, 53 g of butter and 2.5 g of salt into water, beating the flour for 4 minutes at a slow speed and 11 minutes at a fast speed, spreading the dough to about 8.5, cutting the dough into weight parts of about 125 g, twisting the dough into a round bar shape by hands, and adding the soaked terrace red rice iii to the inner side of the dough. Cutting into 3 sections, placing into a die, standing at 35 deg.C, and fermenting for 80 minutes, baking at 190 deg.C for 22 minutes to obtain coarse cereal bread IV added with terrace red rice, as shown in FIG. 4.
Comparative example 1
Taking 25 g of terrace red rice, mixing with 325 g of water, soaking for 60 minutes, adding 500 g of flour, 50 g of white sugar, 2.5 g of yeast, 50 g of butter and 2.5 g of salt, kneading slowly, kneading quickly, cutting into 125 g of each, kneading into round strips by hands, cutting into 3 sections, placing into a die, standing and fermenting at 35 ℃, baking at 190 ℃ for 20 minutes, and obtaining the coarse cereal bread V added with the terrace red rice.
Comparative example 2
Coarsely pulverizing terrace red rice (brown rice), and screening qualified pulverized rice.
Taking 25 g of broken rice, mixing with 325 g of water, soaking for 30 minutes, adding 500 g of flour, 50 g of white sugar, 2.5 g of yeast, 50 g of butter, 2.5 g of salt, performing slow dough making and rapid dough making, cutting into pieces with the weight of about 125 g each, rubbing into round strips by hands, cutting into 3 sections, placing into a die, standing at 35 ℃, fermenting, baking at 190 ℃, and standing for 20 minutes to obtain the coarse cereal bread VI added with the terrace red rice.
Comparative example 3
Pretreating terrace red rice: coarsely crushing terrace red rice (brown rice), screening 1000 g of qualified terrace red rice, adding 1500 g of water, soaking for 2 hours, filtering out excessive water, putting the obtained terrace red rice into a rice steaming box, steaming at 98-100 ℃ for 40 minutes, and stewing for 20 minutes; and (4) drying the cooled down terrace red rice by using a hot air oven, wherein the temperature of hot air is controlled at 60 ℃ to obtain the pretreated terrace red rice iv.
Taking 25 g of pretreated terrace red rice iv, mixing with 325 g of water, soaking for 30 minutes, adding 500 g of flour, 50 g of white sugar, 2.5 g of yeast, 50 g of butter and 2.5 g of salt, slowly and quickly kneading, cutting into 125 g of each, twisting into round strips by hands, cutting into 3 sections, placing into a die, standing at 35 ℃, fermenting, baking at 190 ℃, and keeping for 20 minutes to obtain the coarse cereal bread VII added with the terrace red rice.
And (3) test results:
organization 10 food sensory evaluators performed food sensory evaluation on the coarse cereal bread samples prepared in examples 1 to 4 and comparative examples 1 to 3, and evaluated and scored in terms of color, red rice grain texture and flavor, and the specific results are as follows:
TABLE 1 Scoring results for the coarse cereal bread prepared in examples 1-4 and comparative examples 1-3
Scoring criteria
Color: 1 part of bright yellow, 2 parts of yellow, 3 parts of yellow with black, 4 parts of brown and 5 parts of scorch.
Terraced red rice texture: an outer skin and an inner core. Hard, the rice grains are not well-done for 1 point, hard for 2 points, slightly hard for 3 points, and elastic for 4 points, which is basically consistent with the texture of bread for 5 points.
Fragrance: no bread fragrance of 1 point, no obvious fragrance of 2 points, 3 points, 4 points and 5 points.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.
Claims (10)
1. A terrace red rice pretreatment method for preparing coarse cereal bread is characterized by at least comprising the following steps:
step one, soaking the crushed terrace red rice in water to obtain a mixture of the crushed terrace red rice and water;
step two, sequentially adopting cellulase, pectinase and high-temperature-resistant alpha amylase to carry out three-step composite enzymolysis and pre-gelatinization on the mixture of the red rice of the crushed terrace and the water;
and step three, drying the terrace red rice subjected to the compound enzymolysis and pre-gelatinization treatment to obtain the pretreated terrace red rice.
2. The terrace red rice pretreatment method for preparing a coarse cereal bread as claimed in claim 1, further comprising one or more of the following features:
(1) in the step one, the terrace red rice is crushed into terrace red rice with the size of two thirds to one quarter;
(2) the weight of the water added in the step one is 1.2-1.8 times of the weight of the red rice in the crushed terrace;
(3) in the first step, the soaking time is 20-40 min;
(4) the three-step composite enzymolysis and pre-gelatinization in the step two specifically comprises the following steps: s1, adjusting the pH value of the mixture of the crushed red rice and water to 4.8-5.2, adding cellulase accounting for 0.005-0.02% of the weight of the crushed terrace red rice, and performing enzymolysis for 1-3 hours at the temperature of 30-40 ℃; s2, adjusting the pH value of the mixture after enzymolysis by cellulase to 3.8-4.2, adding pectinase accounting for 0.01-0.1% of the weight of the crushed terrace red rice, and performing enzymolysis at 45-50 ℃ for 0.5-2 hours to obtain an enzymolyzed terrace red rice mixture; s3, filtering water from the mixture of the red rice in the terrace after enzymolysis, washing with water until the pH value reaches above 5.0, adding high temperature resistant alpha amylase accounting for 0.001-0.01% of the weight of the red rice in the terrace, steaming at 98-100 ℃ for 35-45 min, and stewing for 15-25 min;
(5) the drying in the third step is hot air drying, preferably, the drying temperature is 60 ℃.
3. The pretreated terrace red rice prepared by the method for pretreating terrace red rice of minor cereal bread according to claim 1 or 2.
4. Use of the pretreated terrace red rice according to claim 3 for preparing a minor cereal bread.
5. The composition for preparing the minor cereal bread is characterized by at least comprising the following components in parts by weight:
flour: 100 parts by weight;
the pretreated terrace red rice: 4-10 parts by weight;
water: 60 to 70 parts by weight.
6. The composition for preparing multi-grain bread according to claim 5, characterized in that: the composition also comprises the following components in parts by weight:
sugar: 10-11 parts by weight;
yeast: 0.4 to 0.6 part by weight;
butter oil: 10-11 parts by weight;
salt: 0.4 to 0.6 part by weight.
7. A preparation method of coarse cereal bread at least comprises the following steps: taking the components of the composition of any one of claims 5 to 6 according to the proportion, mixing, kneading, cutting, shaping, proofing and baking.
8. The method for preparing a multi-grain bread according to claim 7, characterized in that: and the proofing refers to standing the dough for 45-120min at 30-40 ℃.
9. The method for preparing a multi-grain bread according to claim 7, characterized in that: the baking temperature is 170-190 ℃; the baking time is 20-22 min.
10. The multi-grain bread prepared by the method according to any one of claims 7 to 9.
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