Making process for purple rice, purple tomato, coicis semen and bran biscuits

A kind of purple rice barley, the technology of making technology, applied in the direction of dough processing, baking, baked food, etc., to achieve the effect of easy digestion, high grain fiber, and promote metabolism

Inactive Publication Date: 2016-12-21
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the purple rice barley and purple potato bran biscuit with health care function that common people eat has not yet been reported

Method used

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  • Making process for purple rice, purple tomato, coicis semen and bran biscuits
  • Making process for purple rice, purple tomato, coicis semen and bran biscuits

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Experimental program
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Embodiment

[0026] 1. Preparation of materials:

[0027] Prepare ingredients according to the formula (weight ratio) of purple rice, barley and purple potato bran biscuits:

[0028] Low-gluten flour: purple rice flour: barley flour, purple sweet potato flour, purple rice bran flour: butter: shortening: xylitol: eggs: baking soda: essence: potassium sorbate: BHA=10000:4616:2000:2667: 715:1539:6154:4308:2462:123:3:15:38;

[0029] 2. Soften butter and shortening at room temperature, stir evenly, and avoid agglomeration or agglomeration;

[0030] 3. Add xylitol powder, flavor, potassium sorbate, BHA, and stir well to fully combine xylitol powder, flavor, potassium sorbate, BHA with butter and shortening;

[0031] 4. To prepare the dietary fiber from purple rice bran, pass the purple rice bran through a 40-mesh sieve, soak in water for 30 minutes, wash to remove starchy impurities, and dry. Add 3.6% mixed enzymes to decompose starchy substances at 57°C for 100 minutes, add 4.8% NaOH to trea...

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PUM

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Abstract

The invention relates to a making process for purple rice, purple tomato, coicis semen and bran biscuits, and belongs to the technical field of food. Low-sugar, low-fat and high-fiber health biscuits taking purple rice, coicis semen, purple potatoes and purple rice bran as main raw materials and taking a sweetening agent, a leavening agent, butter, eggs and flour as accessories are developed by virtue of characteristic agricultural products Mojiang purple rice and Shizong coicis semen of the Yunnan plateau, and the weight ratio of low-gluten flour: purple rice powder: coicis semen powder: purple potato powder: purple rice bran dietary fibers: butter: shortening: xylitol: eggs: baking soda: fragrance: potassium sorbate: BHA in the formula is 10,000: 4,616: 2,000: 2,667: 715: 1,539: 6,154: 4,308: 2,462: 123: 3: 15: 38. The biscuits have the advantages of low sugar, low heat, relatively higher cereal fiber content, storage stability, long shelf life, suitability for people of all ages, easiness for digestion and the like, and increasing requirements of consumers on functional health food are met.

Description

technical field [0001] The invention relates to a manufacturing process of purple rice barley and purple potato bran biscuits, belonging to the technical field of food. Background technique [0002] With the improvement of people's material living standards, people's diet structure has also changed, and the degree of refinement of food has greatly improved, but the nutrients necessary for human body such as dietary fiber, vitamins, minerals, etc. drain. Epidemiological studies have shown that whole grain fiber has a significant effect on reducing the risk of rectal cancer, and purple rice bran contains a variety of bioactive components with chemical anticancer activities, including γ-oryzanol, ferulic acid, lutein, Phytic acid, coumaric acid, etc.; purple rice bran is the main by-product of purple rice production and processing, and the output is very considerable. However, at present, there are few domestic and foreign studies on the utilization of purple rice bran, and mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/366A21D2/36
Inventor 包媛媛张新永林奇
Owner YUNNAN AGRICULTURAL UNIVERSITY
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