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Making method of enhanced-nutrition bread with superfine defatted rice bran

A defatted rice bran and nutrient-enhanced technology, which is applied in the field of nutrient-enhanced bread preparation, can solve problems such as difficulty in being digested and absorbed by the human body, deterioration of sensory characteristics and taste, and deterioration of baking quality, and achieve easy large-scale and automatic production, improvement Good physical properties, production environment and power consumption

Inactive Publication Date: 2018-03-09
于圣田
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the application of rice bran in food is limited to the amount of addition. Due to the strong toughness of rice bran fiber and rough taste, with the increase of the addition ratio, the volume and specific volume of bread show a relatively obvious decreasing trend, and the sensory properties, especially the taste, become worse. , the baking quality gradually deteriorates, and the finished bread is difficult to be digested and absorbed by the human body due to the rough rice bran fiber
[0004] At present, there is no report on adding ultra-fine defatted rice bran, calcium lactate, and zinc lactate to bread flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of the nutrient-enhanced bread of ultra-fine defatted rice bran comprises the following steps:

[0027] (1) Raw material source: choose fresh rice bran.

[0028] (2) Cleaning: Remove the broken rice and other sundries in the rice bran by winnowing and screening.

[0029] (3) Stabilization treatment: Put the rice bran in a microwave oven with a power of 750W and irradiate for 3 minutes.

[0030] (4) Degreasing: Extract rice bran and absolute ethanol at a material ratio of 1:6 for 1.5 h at a temperature of 50°C.

[0031] (5) Drying: Put the degreased rice bran into a tray, spread it into a uniform thin layer, and dry it with hot air in an oven at 95°C for 50 minutes.

[0032] (6) Coarse pulverization: pulverize the dried defatted rice bran with a pulverizer until the particle size is 60 mesh.

[0033] (7) Superfine pulverization: the defatted rice bran after the coarse pulverization is pulverized with an airflow mill, and the median diameter is d...

Embodiment 2

[0036] (3) Stabilization treatment: Put the rice bran into a microwave oven with a power of 750W and irradiate for 2 minutes.

[0037] (4) Degreasing: extract rice bran and absolute ethanol for 2.0 h at a material ratio of 1:7. The extraction temperature is 55°C.

[0038] (5) Drying: Put the degreased rice bran into a tray, spread it into a uniform thin layer, and dry it with hot air in an oven at 100°C for 40 minutes.

[0039] (8) Bread making: Add 6g of ultra-fine defatted rice bran, 0.9g of calcium lactate, and 0.02g of zinc lactate into 100g of bread flour and mix well, and then make bread according to the general bread preparation method.

[0040] Other steps are with embodiment 1.

Embodiment 3

[0042] (4) Degreasing: the rice bran and absolute ethanol were leached for 2.5 hours at a material ratio of 1:8, and the leaching temperature was 60°C.

[0043] (5) Drying: Put the degreased rice bran into a tray, spread it into a uniform thin layer, and dry it with hot air in an oven at 105°C for 30 minutes.

[0044] (8) Bread making: Add 8g of superfine defatted rice bran, 1.0g of calcium lactate, and 0.025g of zinc lactate into 100g of bread flour and mix evenly, and then make bread according to the general bread preparation method.

[0045] Other steps are with embodiment 1.

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Abstract

The invention relates to a preparation method of nutrition-enhanced bread made of superfine defatted rice bran. The method comprises the following steps: 1. selecting fresh rice bran; 2. Cleaning to remove sundries; 3. Microwave stabilization treatment; 4. Rice bran degreasing; 5. Drying to obtain defatted rice bran; 6. Coarse crushing into 60-mesh defatted rice bran powder; 7. Superfine grinding into defatted rice bran whose d50 reaches below 1μm; 8. Bread making: Add 4g-10g ultra-fine defatted rice bran, 0.8g-1.2g calcium lactate, 0.02g-0.025g zinc lactate to 100g bread flour and mix evenly, and then make bread according to the general bread preparation method. The quality of the bread is good. No smell, soft and elastic. The nutrition-enhanced bread prepared by the invention is rich in nutrition, delicious in fragrance, can effectively supplement nutrients such as dietary fiber, calcium, zinc, and vitamins that the human body needs every day, and is especially good for middle-aged and elderly people who are prone to lack of calcium and zinc. Health effects.

Description

technical field [0001] The invention belongs to the technical field of preparation of food bread, and in particular relates to a preparation method of nutrition-enhanced bread with ultra-fine particle size defatted rice bran. Background technique [0002] my country is the main country that grows rice in the world. The yield of rice is very high, and rice bran is a by-product obtained from the process of rice processing and milling. Although rice bran only accounts for 6% to 8% of the mass of rice, it contains the main nutrients in rice. It is known as the "treasure house of natural nutrition"; it is rich in dietary fiber, and the content of dietary fiber after degreasing can reach 30% to 50%. In addition, it also contains protein, fat, vitamins and other nutrients, which has high nutrition. value, and rice bran can reduce blood lipids, serum total cholesterol and low-density lipoprotein cholesterol, increase high-density lipoprotein cholesterol, and has obvious nutritional an...

Claims

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Application Information

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IPC IPC(8): A21D13/02A21D2/36A21D2/14
CPCA21D13/02A21D2/145A21D2/36
Inventor 于圣田
Owner 于圣田
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