Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of fermented brown rice cake

A technology of germinated brown rice and brown rice, which is applied in the field of preparation of fermented brown rice cakes, can solve the problems of direct cooking and eating restrictions, cooking property of brown rice, poor taste and absorption, etc., and achieves improved taste and flavor, rich and comprehensive nutrition, and increased nutritional value Effect

Active Publication Date: 2018-09-21
JIANGNAN UNIV
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the influence of fiber and fat in the brown rice bran layer, brown rice has poor cooking performance, taste and absorption, and fatty acidification will occur in long-term storage. Therefore, although brown rice has high nutritional value, direct cooking and consumption have always been limited.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Select late indica brown rice with an amylose content greater than 20%, remove impurities and moldy grains, and wash 3 times.

[0030] (2) Soak the brown rice in hot water at 90°C for 8 minutes after removing impurities. The mass ratio of rice to water is 1:2. Gently stir the brown rice to make it evenly heated. Immediately after the enzyme inactivation, rinse with cold water twice to cool the brown rice to room temperature quickly, so as to prevent the brown rice in the middle from being heated for too long and cause the brown rice to gelatinize.

[0031] (3) After draining the brown rice, bake it in an oven at 55°C for 3 hours until the moisture content is about 15%. Then, the brown rice is ultrafinely pulverized and passed through a 100-mesh sieve to obtain brown rice raw material powder.

[0032] (4) For every 100g of brown rice flour, add 20g of white sugar, 2g of Angel Yeast, 0.7g of Yishite lactic acid bacteria powder, 0.1g of xanthan gum, 15g of gluten powd...

Embodiment 2

[0041] (1) Select late indica brown rice with an amylose content greater than 20%, remove impurities and moldy grains, and wash 3 times.

[0042] (2) Soak the brown rice in hot water at 100°C for 5 minutes after removing impurities. The mass ratio of rice to water is 1:2. Gently stir the brown rice to make it evenly heated. Immediately after the enzyme inactivation, rinse with cold water twice to cool the brown rice to room temperature quickly, so as to prevent the brown rice in the middle from being heated for too long and cause the brown rice to gelatinize.

[0043] (3) After draining the brown rice, bake it in an oven at 40°C for 4 hours until the moisture content is about 15%. Then, the brown rice is ultrafinely pulverized and passed through a 120-mesh sieve to obtain brown rice raw material powder.

[0044] (4) For every 100g of brown rice flour, add 25g of white sugar, 3g of Angel Yeast, 1g of Yishite lactic acid bacteria powder, 0.3g of konjac gum, 10g of gluten powder...

Embodiment 3

[0053] (1) Select late indica brown rice with an amylose content greater than 20%, remove impurities and moldy grains, and wash 3 times.

[0054] (2) Soak the brown rice in hot water at 100°C for 5 minutes after removing impurities. The mass ratio of rice to water is 1:2. Gently stir the brown rice to make it evenly heated. Immediately after the enzyme inactivation, rinse with cold water twice to cool the brown rice to room temperature quickly, so as to prevent the brown rice in the middle from being heated for too long and cause the brown rice to gelatinize.

[0055] (3) After draining the brown rice, bake it in an oven at 50°C for 3.5 hours until the moisture content is about 15%. Then the brown rice is ultrafinely pulverized and passed through an 80-mesh sieve to obtain brown rice raw material powder.

[0056] (4) For every 100g of brown rice flour, add 25g of white sugar, 1g of Angel Yeast, 0.5g of Yishite lactic acid bacteria powder, 0.2g of carrageenan, 15g of gluten po...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of fermented brown rice cake and belongs to the technical field of food fermentation. The fermented brown rice cake employs brown rice as materials, wheat gluten, white granulated sugar and hydrophilic colloid as accessories, and lactic acid bacteria and yeasts as fermenting agents, and is prepared by selecting materials, killing enzymes, drying, crushing, concocting raw rice milk, fermenting, adding cooked brown rice milk and fermenting, proofing and steaming cakes. The fermented brown rice cake has advantages of delicate and soft taste, sour, sweat and slightly fragrant taste, unique taste, and rich and comprehensive nutrients, and is not easy to be overcooked or uncooked.

Description

technical field [0001] The invention relates to a preparation method of fermented brown rice cake, which belongs to the technical field of food fermentation. Background technique [0002] Rice cake is a rice product formed by soaking, refining, fermenting and steaming gelatinization with rice as raw material. The surface of the finished product is smooth, and the inside is honeycomb-shaped. Regardless of whether it is hot or cold, it tastes soft and sweet. It has a special and pleasant flavor produced by fermentation, and is easily digested and absorbed by the human body. Rice hair cake is a flavor food with unique Chinese tradition, which integrates nutrition and safety. [0003] Due to the fine processing of rice products, long-term consumption can easily lead to many "civilized diseases". The reason is that most of the nutrients (such as protein, fat, cellulose, minerals and vitamins) in rice are concentrated in the pericarp, seed coat, outer endosperm, aleurone layer a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23L5/20
Inventor 吴凤凤仰思颖徐学明杨哪金征宇焦爱权赵建伟
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com