CN114938839B - 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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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
-
- 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
-
- 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
-
- 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. According to the terrace red rice pretreatment method provided by the invention, terrace red rice is pretreated by coarse crushing (or broken rice produced by a terrace red rice processing plant), soaking, three-step compound enzymolysis and pregelatinization, so that the terrace red rice fully absorbs water and is gelatinized, the ageing and softening of the terrace red rice in the bread processing process are ensured, and red rice particles in the bread achieve ideal taste; the coarse cereal bread prepared by adding the pretreated terraced red rice has attractive color, basically consistent terraced red rice and bread quality and aromatic flavor.
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
The Yunnan Hani terraced red rice (Latin school name: carex baccansNees) is old rice planted by Hani nationality in a cultivation mode of inheritance 1300 years. According to historic records, the Hani nationality is settled in the Shandong Ding Lao mountain of the red river (the Shandong county of the Yunnan, jinyunnan) before 1300 years, a large number of terraces are cultivated in the Chong mountain with steep topography, and the terraced culture becomes the soul of the whole Hani nationality. The terraced fields red rice planting is an important component of the traditional farm culture of the Hani, and is in all aspects of the Hani life, and for the Hani, the red rice and the red rice are not only delicious food, but also support for national spirit.
The red rice of the Hani terraced fields grows in mountain terraced fields with the altitude of 1000-2500 meters, and good natural environment brings about pure natural pollution-free excellent quality, and completely meets the requirements of modern society on food safety. The detection result shows that the food safety index of the Hani terraced red rice is very excellent, and most heavy metal and pesticide residue projects related to food safety are undetected. Meanwhile, the red rice in the Hani terrace contains more abundant microelements and vitamins, and has higher nutritive value.
Bread is a baked food taking wheat flour as a main raw material, is convenient to eat and is deeply favored by consumers. In recent years, the addition of coarse food grain to bread ingredients has become a fashion. The terra red rice is taken as coarse food grain which is rich in various nutrient elements, particularly contains a large amount of dietary fibers, and can be added into bread products to effectively improve the nutritional value of bread, and also propaganda the Hani nationality culture. 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 mainly made by gluten in flour to form a soft structure. The rice flour contains no gluten, and in order to increase the nutrition of bread, the added rice flour is brown rice, the surface of the rice flour is wrapped with a layer of bran, the bran prevents rice grains from absorbing water, the texture and the taste of the bread can be influenced by simply adding the rice flour into the flour, the curing and softening of the rice flour can not be ensured by the bread curing process, and the half-cured and softened rice flour can become a hard core in the bread, so that the consumption feeling of the bread is seriously influenced. Thus, 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 drawbacks of the prior art, an object of the present invention is to provide a terrace red rice pretreatment method for preparing coarse 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 coarse cereal bread, the method comprising at least the steps of:
step one, soaking broken terraced fields red rice in water to obtain a mixture of the broken terraced fields red rice and water;
step two, sequentially adopting cellulase, pectase and high-temperature resistant alpha amylase to perform three-step composite enzymolysis and pregelatinization on the mixture of the red rice and the water in the broken terraced fields;
and step three, drying the terraced field red rice subjected to the composite enzymolysis and pregelatinization treatment to obtain the pretreated terraced field red rice.
Preferably, the step one of crushing terraced red rice refers to crushing terraced red rice to a size of two-thirds to one-fourth of the size. In some embodiments of the invention, the broken terraced fields red rice may be prepared by coarse grinding terraced fields red rice; in other embodiments of the present invention, the broken terraced fields red rice may also be broken terraced fields red rice produced by terraced fields red rice processing factories directly, which meets the above particle size requirements, and can effectively improve the economic value of broken rice in terraced fields red rice processing factories and increase the income of terraced fields red rice industry chains.
Preferably, the weight of the water added in the first step is 1.2-1.8 times of the weight of the red rice in the broken terraced fields.
Preferably, the soaking time in the first step is 20-40 min, more preferably 30min.
Specifically, the three-step composite enzymolysis and pregelatinization in the second step specifically comprises the following steps: s1, regulating the pH value of a mixture of crushed red rice and water to be 4.8-5.2, adding cellulase accounting for 0.005-0.02% of the weight of the crushed terraced field red rice, and carrying out enzymolysis for 1-3 h at 30-40 ℃; s2, regulating the pH value of the mixture after enzymolysis of the cellulase to 3.8-4.2, adding pectase accounting for 0.01-0.1% of the weight of the broken terraced field red rice, and carrying out enzymolysis for 0.5-2 hours at 45-50 ℃ to obtain the terraced field red rice mixture after enzymolysis; s3, filtering out water from the enzymatic hydrolysis terraced fields red rice mixture, washing the terraced fields red rice mixture until the pH value reaches above 5.0, adding high temperature resistant alpha amylase accounting for 0.001 to 0.01 percent of the weight of the broken terraced fields red rice, steaming for 35 to 45 minutes at 98 to 100 ℃, and stewing for 15 to 25 minutes.
Preferably, the solution used for adjusting the pH in S1-S3 is 5% citric acid solution.
Preferably, in the step S3, steam is evaporated for 40min at the temperature of 98-100 ℃ and braised for 20min.
Preferably, the drying in the third step is hot air drying, and preferably, the drying temperature is 60 ℃.
The principle of preprocessing the terraced field red rice by three-step composite enzymolysis is that cellulose in bran on the surface of terraced field red rice is firstly subjected to enzymolysis by cellulase to loose the structure, and water easily enters rice grains through the bran; then, pectase is utilized to carry out enzymolysis on the bran, so that the adhesive force between the bran and rice grains is reduced, and the water permeability is further enhanced; finally, the rice grains are pregelatinized by adopting steam, and high-temperature resistant alpha amylase is added to carry out enzymolysis on starch grains during the steam pregelatinization, so that the aging and softening of the terra red rice in the bread processing process are ensured, and the red rice grains in the bread achieve ideal taste.
The cellulase of the invention can be selected fromCP or AB Enzymes.
The pectase of the invention can be selected fromMPE 2.0 or AB Enzymes.
The high temperature resistant alpha amylase can be selected from Amylex 4T or danisco.
The second aspect of the invention provides pretreated terra red rice prepared by the terra red rice pretreatment method for preparing coarse cereal bread.
The third aspect of the invention provides the use of pretreated terra red rice for preparing coarse cereal bread.
The fourth aspect of 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 terraced fields are red rice: 4-10 parts by weight;
water: 60 to 70 weight portions.
Further, the composition also comprises the following components in parts by weight:
sugar: 10-11 parts by weight;
yeast: 0.4 to 0.6 weight portion;
butter: 10-11 parts by weight;
salt: 0.4 to 0.6 weight portion.
Further, the flour refers to flour ground after wheat is peeled. Wheat, which is the seed of wheat (Triticum aestivum l.) belonging to the family gramineae.
The fifth aspect of the invention provides a method for preparing coarse cereal bread, which at least comprises the following steps: mixing the above components, kneading, shaping, fermenting, and baking.
Preferably, proofing means that the dough is left to stand for 45-120min at 30-40 ℃.
Preferably, the baking temperature is 170-190 ℃; the baking time is 20-22 min.
Further, the present invention uses the prior art bread making method. Specifically, the individual components are mixed and then stirred into a dough. Can adopt manual work or a noodle making machine. For example, the following method can be adopted:
putting the dough into a flour-milling machine, starting the flour-milling machine, stirring slowly for 3-5min, stirring rapidly for 6-10min, and milling until the dough is stretched to 8-9. The power of the flour-milling machine can be that of a conventional commercial flour-milling machine, for example, a flour-milling machine with the power of 100-1000W.
Further, the division molding refers to a process of dividing the dough into a certain shape. For example: dividing into 125 g/dough, kneading into round strips by hand, and cutting into 3 segments.
Further, proofing refers to the process of standing and fermenting dough in a certain environment. For example: proofing for 45-120min at 30-40deg.C until dough is thoroughly fermented.
Further, the baking time is 15-50 min at 170-210 ℃ according to the different sizes of the bread.
Further, the method may include adding other ingredients to the dough prior to baking, such as egg white, cheese, dried meat floss, nuts, and the like. Further, the dough may be formed into a small dough of smaller volume by cutting prior to baking. This is a conventional procedure for preparing bread and is not described in detail herein.
The sixth aspect of the invention provides coarse cereal bread prepared by the preparation method of coarse cereal bread.
The terrace red rice pretreatment method for preparing the coarse cereal bread has the following beneficial effects:
1. the invention pretreats the terraced red rice by crushing, soaking, three-step composite enzymolysis and pregelatinization, so that the terraced red rice fully absorbs water and is gelatinized, the curing and softening of the terraced red rice in the bread processing process are ensured, the red rice is not soft and rotten like mud, and the red rice particles in the bread achieve ideal taste.
2. The coarse cereal bread prepared by adding the pretreated terraced red rice has the characteristics of attractive color, basically consistent terraced red rice and bread quality and aromatic flavor.
Drawings
FIG. 1 is a diagram of the coarse cereal bread of examples 1 to 3 before baking.
FIG. 2 is a graph of the baked coarse cereal bread of examples 1 to 3.
FIG. 3 is a sectional view of the baked coarse cereal bread of examples 1 to 3.
FIG. 4 is a sectional view of the baked coarse cereal bread of example 4.
Detailed Description
Other advantages and effects of the present invention will become apparent to those skilled in the art from the following disclosure, which describes the embodiments of the present invention with reference to specific examples. The invention may be practiced or carried out in other embodiments that depart from the specific details, and the details of the present description may be modified or varied from the spirit and scope of the present invention.
It should be understood that the process equipment or devices not specifically identified in the examples below are all conventional in the art.
Furthermore, it is to be understood that the reference to one or more method steps in this disclosure does not exclude the presence of other method steps before or after the combination step or the insertion of other method steps between these explicitly mentioned steps, unless otherwise indicated; it should also be understood that the combined connection between one or more devices/means mentioned in the present invention does not exclude that other devices/means may also be present before and after the combined device/means or that other devices/means may also be interposed between these two explicitly mentioned devices/means, unless otherwise indicated. Moreover, unless otherwise indicated, the numbering of the method steps is merely a convenient tool for identifying the method steps and is not intended to limit the order of arrangement of the method steps or to limit the scope of the invention in which the invention may be practiced, as such changes or modifications in their relative relationships may be regarded as within the scope of the invention without substantial modification to the technical matter.
Example 1
Pretreatment of terraced fields red rice: coarse pulverizing terraced red rice (brown rice), screening 1000 g of crushed terraced red rice, adding 1500 g of water, soaking for 30min, adding 5% citric acid solution until the pH value of the mixture of the crushed terraced red rice and the water is 5.0, adding cellulase with the rice content of 0.005%, heating to 40 ℃, and performing enzymolysis for 2 h; adding 5% citric acid solution until pH value of the mixture of red rice and broken terraced fields is 4.0, adding pectase with rice content of 0.01%, heating to 50deg.C, and maintaining for 2 hr; excess water was filtered off and washed twice with water, and the pH was found to be 5.2. Adding 0.001% high temperature resistant alpha amylase into the obtained terraced fields red rice, uniformly mixing, putting the terraced fields red rice into a rice steaming box, steaming for 40 minutes at the temperature of 98-100 ℃ after steaming, and stewing for 20 minutes; and (3) drying the rice in a hot air oven after cooling, wherein the temperature of hot air is controlled at 60 ℃, and obtaining the pretreated terraced field red rice i.
Preparing bread: taking 20 g of pretreated terra 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, 2.5 g of salt, beating flour slowly for 4 minutes, beating quickly for 7 minutes, stretching dough to about 8.5 g, cutting into about 125 g of components, rubbing into round strips by hand, cutting into 3 sections, placing into a mould for standing and proofing at 35 ℃ for 60 minutes (shown in figure 1), and baking at 170 ℃ for 20 minutes to obtain coarse cereal bread I added with terra red rice, as shown in figures 2-3.
Example 2
Pretreatment of terraced fields red rice: coarse crushing red rice (brown rice) in terraced fields, screening 1000 g of crushed red rice in terraced fields, adding 1500 g of water for soaking for 30 minutes, adding 5% citric acid solution until the pH value of the mixture of the crushed red rice and the water is 5.2, adding cellulase with the rice content of 0.01%, heating to 40 ℃ and carrying out enzymolysis for 1 hour; adding 5% citric acid solution until pH value of the mixture of red rice and broken terraced fields is 4.2, adding pectase with rice content of 0.04%, heating to 50deg.C, and maintaining for enzymolysis time of 1.5 hr; excess water was filtered off, washed twice with water and the pH was measured at 5.3. Adding 0.005% high temperature resistant alpha amylase into the obtained terraced field red rice, uniformly mixing, putting the terraced field red rice into a rice steaming box, steaming for 45 minutes at 98-100 ℃ while keeping the steam temperature, and stewing for 15 minutes; and (3) drying the dried rice by a hot air oven after cooling, wherein the temperature of hot air is controlled at 60 ℃, and obtaining the pretreated terraced field red rice ii.
Preparing bread: mixing 30 g of pretreated terra red rice ii 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 dough slowly for 4 minutes, beating quickly for 9 minutes, stretching the dough to about 8.5 g, cutting into about 125 g of components, rubbing into round strips by hand, cutting into 3 sections, placing into a mould at 35 ℃ for standing and proofing for 70 minutes (shown in figure 1), and baking at 180 ℃ for 21 minutes to obtain coarse cereal bread II added with terra red rice, wherein the temperature is shown in figures 2-3.
Example 3
Pretreatment of terraced fields red rice: coarse crushing terraced red rice (brown rice), screening 1000 g of crushed terraced red rice, adding 1500 g of water, soaking for 30 minutes, adding 5% citric acid solution until the pH value of the terraced red rice and water mixture is 5.3, adding cellulase with the rice content of 0.02%, heating to 35 ℃ and carrying out enzymolysis for 0.5 hour; adding 5% citric acid solution until the pH value of the terraced red rice-water mixture is 3.9, adding pectase with the rice content of 0.1%, heating to 50deg.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% high temperature resistant alpha amylase into the obtained terraced fields red rice, uniformly mixing, putting the terraced fields red rice into a rice steaming box, steaming for 35 minutes at 98-100 ℃ after steaming, and stewing for 25 minutes; and (5) drying the rice in a hot air oven after cooling, wherein the temperature of hot air is controlled at 60 ℃, and obtaining pretreated terraced fields red rice iii.
Preparing bread: mixing 40 g of pretreated terra red rice iii 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 dough slowly for 4 minutes, beating quickly for 11 minutes, stretching the dough to about 8.5 g, cutting into about 125 g of components, rubbing into round strips by hand, cutting into 3 sections, placing into a mould at 35 ℃ for standing and proofing for 80 minutes (shown in figure 1), and baking at 190 ℃ for 22 minutes to obtain coarse cereal bread III added with terra red rice, as shown in figures 2-3.
Example 4
The terrace red rice pretreatment was the same as in example 3.
Preparing bread: 40 g of pretreated terraced fields red rice iii is taken and mixed with 340 g of water, soaked for 30 minutes, and water is filtered. 500 g of flour, 53 g of white sugar, 2.5 g of yeast, 53 g of butter and 2.5 g of salt are added into water, the flour is beaten slowly for 4 minutes and quickly for 11 minutes, the dough is stretched to about 8.5, the dough is cut into about 125 g portions each, the dough is rubbed into round strips by hands, and the soaked terra red rice iii is added into the inner side of the dough. Cutting into 3 sections, placing into a mould, standing at 35deg.C for proofing for 80 min, baking at 190 deg.C for 22min to obtain coarse cereal bread IV with terra red rice as shown in figure 4.
Comparative example 1
Mixing 25 g of terra red rice 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, 2.5 g of salt, carrying out slow noodle making, carrying out fast noodle making, cutting into about 125 g of components, rubbing into round strips by hands, cutting into 3 sections, putting into a mould, standing at 35 ℃ for proofing, baking at 190 ℃ for 20 minutes, and obtaining coarse cereal bread V added with terra red rice.
Comparative example 2
Coarse pulverizing terraced red rice (brown rice), and sieving to obtain qualified broken rice.
Mixing 25 g of crushed rice 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, carrying out slow noodle making and quick noodle making, cutting into about 125 g of each component, rubbing into round strips by hand, cutting into 3 sections, putting into a mould, standing at 35 ℃ for proofing, baking at 190 ℃ for 20 minutes, and obtaining the coarse cereal bread VI added with the terra red rice.
Comparative example 3
Pretreatment of terraced fields red rice: coarse crushing terraced field red rice (brown rice), screening 1000 g of qualified crushed terraced field red rice, adding 1500 g of water, soaking for 2 hours, filtering out excessive water, putting the obtained crushed terraced field red rice into a rice steaming box, steaming at 98-100 ℃ for 40 minutes, and stewing for 20 minutes; and (3) drying the rice by using a hot air oven after cooling, and controlling the temperature of hot air at 60 ℃ to obtain the pretreated terraced field red rice iv.
Mixing 25 g of pretreated terra red rice iv 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, carrying out slow noodle making, carrying out fast noodle making, cutting into about 125 g of components, rubbing into round strips by hands, cutting into 3 sections, placing into a mould, standing at 35 ℃ for proofing, and baking at 190 ℃ for 20 minutes to obtain coarse cereal bread VII added with terra red rice.
Test results:
the food sensory evaluation was performed on the coarse cereal bread samples prepared in the above examples 1 to 4 and comparative examples 1 to 3 by 10 food sensory evaluators, and evaluation and scoring were performed in terms of color, red rice grain texture and flavor, with the specific results shown in the following table:
table 1 scoring results of coarse cereal breads prepared in examples 1 to 4 and comparative examples 1 to 3
Scoring criteria
The color is as follows: bright yellow 1, yellow 2, yellow with black 3, brown 4, and burnt black 5.
Terrace red rice texture: the outer skin and the inner core are divided. Hard rice grains were not well-cooked for 1 minute, hard for 2 minutes, slightly hard for 3 minutes, elastic for 4 minutes, and substantially consistent with bread textures for 5 minutes.
Fragrance: the bread has no 1 minute of fragrance, no obvious 2 minutes of fragrance, 3 minutes of fragrance, 4 minutes of obvious fragrance and 5 minutes of strong fragrance.
The present invention is not limited to the above-mentioned embodiments, and any changes or substitutions that can be easily understood by those skilled in the art within the technical scope of the present invention are intended to be included in the scope of the present invention.
Claims (9)
1. A terrace red rice pretreatment method for preparing coarse cereal bread, which is characterized by at least comprising the following steps:
step one, soaking broken terraced fields red rice in water to obtain a mixture of the broken terraced fields red rice and water;
step two, sequentially adopting cellulase, pectase and high-temperature resistant alpha amylase to perform three-step composite enzymolysis and pregelatinization on the mixture of the red rice and the water in the broken terraced fields; the three-step method composite enzymolysis and pregelatinization specifically comprises the following steps: s1, adjusting the pH value of a mixture of broken terraced fields red rice and water to be 4.8-5.2, adding cellulase accounting for 0.005% -0.02% of the weight of the broken terraced fields red rice, and carrying out enzymolysis at 30-40 ℃ for 1-3 hours; s2, adjusting the pH value of the mixture subjected to enzymolysis by cellulase to 3.8-4.2, adding pectase accounting for 0.01-0.1% of the weight of the broken terraced red rice, and carrying out enzymolysis at 45-50 ℃ for 0.5-2 hours to obtain a terraced red rice mixture subjected to enzymolysis; s3, filtering out water from the enzymatic hydrolysis terraced fields red rice mixture, washing the terraced fields red rice mixture 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 broken terraced fields red rice, steaming for 35-45 min at 98-100 ℃, and stewing for 15-25 min;
step three, drying the terraced field red rice subjected to the composite enzymolysis and pregelatinization treatment to obtain pretreated terraced field red rice;
crushing terraced field red rice in the first step means crushing terraced field red rice to a size of two thirds to one quarter;
the weight of the water added in the first step is 1.2-1.8 times of the weight of the red rice in the broken terraced fields;
the soaking time in the first step is 20-40 min;
and step three, drying by hot air, wherein the drying temperature is 60 ℃.
2. The pretreated terra red rice prepared by the terra red rice pretreatment method for preparing miscellaneous grain bread of claim 1.
3. Use of the pretreated terra red rice of claim 2 for preparing miscellaneous grain bread.
4. A composition for preparing coarse cereal bread, which is characterized by at least comprising the following components in parts by weight:
flour: 100 parts by weight;
the pretreated terraced fields are red rice: 4-10 parts by weight of a base; the pretreated terraced fields red rice is the pretreated terraced fields red rice of claim 2;
water: 60-70 parts by weight of a lubricating oil.
5. The composition for preparing coarse cereal bread according to claim 4, wherein: the composition also comprises the following components in parts by weight:
sugar: 10-11 parts by weight of a lubricant;
yeast: 0.4-0.6 parts by weight;
butter: 10-11 parts by weight of a lubricant;
salt: 0.4 to 0.6 parts by weight.
6. A method for preparing coarse cereal bread, which at least comprises the following steps: the components of the composition according to any one of claims 4-5 are mixed, flour beating, split forming, proofing and baking.
7. The method for preparing coarse cereal bread according to claim 6, wherein: the proofing means that the dough stands for 45-120min at the temperature of 30-40 ℃.
8. The method for preparing coarse cereal bread according to claim 6, wherein: the baking temperature is 170-190 ℃; the baking time is 20-22 min.
9. The coarse cereal bread prepared by the method for preparing coarse cereal bread according to any one of claims 6 to 8.
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