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Brown rice germ cake and production method thereof

A technology of brown rice germ and production method, which is applied in the directions of baking, baked goods with modified ingredients, and dough processing, etc., to achieve the effects of preventing constipation, promoting metabolism, and reducing blood lipids

Inactive Publication Date: 2012-08-01
抚顺金泰农业科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there is no report about brown rice germ cake and the production method of brown rice germ cake

Method used

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Embodiment

[0034] The brown rice germ cake of the present invention, based on the preparation of brown rice germ powder, soybeans and rice, can also be used to formulate a variety of formulas, based on 100kg material, such as:

[0035] Original ingredients: 30kg of brown rice germ powder, 10kg of brown rice peel, 20kg of soybeans, 40kg of rice.

[0036] Jujube flavor ingredients: 30kg of brown rice germ powder, 10kg of brown rice peel, 20kg of soybeans, 35kg of rice, 5kg of dates.

[0037] Corn flavor ingredients: brown rice germ powder 30kg, brown rice peel 10kg, soybean 20kg, corn 40kg.

[0038] Sorghum flavor ingredients: brown rice germ powder 30kg, brown rice peel 10kg, soybean 20kg, sorghum 40kg.

[0039] Millet flavor ingredients: brown rice germ powder 30kg, brown rice peel 10kg, soybean 20kg, millet 40kg.

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Abstract

The invention discloses a brown rice germ cake and a production method thereof. The brown rice germ cake is prepared from brown rice germ powder, soybean and rice. The brown rice germ powder is mixed powder of a brown rice cortex body consisting of a cortical layer, an aleurone layer and a germ body. The weight ratio of the brown rice germ powder to the soybean to the rice is 30:5:65. The production method for the brown rice germ cake comprises the following steps of: selecting brown rice; removing fur of the brown rice through a sand-roller rice milling machine; feeding the milled brown rice into a peeling machine twice in sequence so as to peel the cortical layer, the aleurone layer and the germ body of the brown rice; taking the peeled mixture as a main raw material; and cleaning, immersing, fermenting, acid-adjusting, baking and cake-making the raw material so as to make the brown rice germ cake. On the basis of the main materials consisting of the brown rice germ powder, the soybean and the rice, the brown rice germ cakes with different flavors can be further produced.

Description

technical field [0001] The invention relates to a nutritious food and a production method thereof, in particular to a brown rice germ cake and a production method thereof. Background technique [0002] There are a variety of foods in supermarkets, especially biscuits and pancakes, which are basically flour-based, or some auxiliary materials are added. In today's social development, with the gradual improvement of living standards, people's dietary intake of fish, meat, eggs, and milk continues to increase. Due to the imbalance of nutrition and the problems caused by environmental pollution, the "three The population with "high" syndrome and obese children are gradually expanding. Therefore, health is a key issue that human beings in the 21st century have to face. "Compendium of Materia Medica" believes that grain buds (brown rice is a kind of grain buds) can eliminate troubles, revitalize the body, benefit essence, strengthen the spleen, and stop diarrhea, which is very be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/38A21D13/047A21D13/06
Inventor 刘春生
Owner 抚顺金泰农业科技有限公司
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