[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

CN112335830B - Preparation method and application of rice bran soup seeds - Google Patents

Preparation method and application of rice bran soup seeds Download PDF

Info

Publication number
CN112335830B
CN112335830B CN202011147819.2A CN202011147819A CN112335830B CN 112335830 B CN112335830 B CN 112335830B CN 202011147819 A CN202011147819 A CN 202011147819A CN 112335830 B CN112335830 B CN 112335830B
Authority
CN
China
Prior art keywords
rice bran
soup
rice
seeds
bread
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN202011147819.2A
Other languages
Chinese (zh)
Other versions
CN112335830A (en
Inventor
施永雷
谢萍萍
张丽华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SHANGHAI LAIYIFEN CO Ltd
Original Assignee
SHANGHAI LAIYIFEN CO Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SHANGHAI LAIYIFEN CO Ltd filed Critical SHANGHAI LAIYIFEN CO Ltd
Priority to CN202011147819.2A priority Critical patent/CN112335830B/en
Publication of CN112335830A publication Critical patent/CN112335830A/en
Application granted granted Critical
Publication of CN112335830B publication Critical patent/CN112335830B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a preparation method and application of rice bran soup seeds, and belongs to the technical field of food. The method is characterized in that rice bran is used as a raw material, and rice bran soup seeds are obtained by fermenting bifidobacterium and yeast; the ratio of viable bacteria of the bifidobacteria to the yeast is 0.2 to 1, and the total viable bacteria number of the bifidobacteria to the yeast is 1.0 to 5.0 multiplied by 10 8 CFU/g rice bran, and the fermentation time is 4-24 h. According to the invention, bifidobacteria and yeast are adopted to ferment rice bran to obtain rice bran soup seeds to replace the conventional soup seeds formed by wheat flour, so that the specific volume of flour products such as bread and steamed bread is improved; 20-30% of rice bran soup is added into the fermented rice and flour product, so that the dough agglomeration and gas retention are effectively improved, and the specific volume of the fermented product is increased by 20%.

Description

Preparation method and application of rice bran soup seeds
Technical Field
The invention relates to a preparation method and application of rice bran soup seeds, belonging to the technical field of food.
Background
Rice bran is a major byproduct of rice processing. The rice bran is rich in various nutrients and physiologically active substances, although the rice bran only accounts for 6-8% of the weight of the rice and accounts for about 60% of the nutrition of the rice, and is a ground product in the rice whitening process, so the rice bran is also called as 'rice powder' or 'rice meal'. The rice bran contains 15% of protein, 16% to 22% of fat, 3% to 8% of sugar and 10% of water on average, the amino acid composition in the rice bran protein is reasonable, the biological value is similar to the FAO/WHO recommended mode, the rice bran oil has extremely high biological value, is similar to milk and eggs, contains about 4% of unsaponifiable matters, and the unsaponifiable matters comprise a large amount of bioactive substances such as vitamin E, sterol, oryzanol and the like, medical research shows that the rice bran oil has the effects of removing cholesterol in blood, reducing blood fat, promoting growth and development of human bodies and the like, has certain medicinal value, is recognized as nutritional and healthy oil by domestic and abroad, is easy to absorb, has the absorption rate after eating more than 90%, and has good oxidation stability and good flavor. The rice yield of China is about 2 hundred million tons, and the annual yield of the rice bran which is a byproduct accounts for about 1/3 of the total world yield and is about 1000 million tons or more. In China, rice bran is mainly used as livestock and poultry feed, the nutritional value and the resource benefit of the rice bran are not fully exerted, and the natural resource is wasted.
Disclosure of Invention
In order to solve the problems, the rice bran is fermented by the bifidobacterium and the yeast to obtain rice bran soup for replacing the conventional soup made of wheat flour so as to improve the specific volume of flour products such as bread, steamed sponge cakes and the like; 20-30% of rice bran soup is added into the fermented rice and flour product, so that the dough agglomeration and gas retention are effectively improved, and the specific volume of the fermented product is increased by 20%. The invention provides a new application channel for rice bran, and improves the utilization of rice bran resources.
The invention provides a preparation method of rice bran soup seeds, which takes rice bran as raw material and obtains the rice bran soup seeds through the fermentation of bifidobacterium and yeast; the total viable count of the bifidobacteria and the microzyme is 1.0-5.0 multiplied by 10 8 CFU/g rice bran, the viable bacteria ratio of bifidobacterium to yeast is 0.2-1, and the fermentation time is 4-24 h.
In one embodiment of the invention, the rice bran is gelatinized to form a rice bran paste; the gelatinization conditions are as follows: the gelatinization temperature is 85-100 ℃; the addition amount of water is 200-350% of the rice bran.
In one embodiment of the present invention, the viable bacteria ratio of the bifidobacterium to the yeast is 0.2 to 1. The total viable count of the bifidobacteria and the microzyme is 1.0-5.0 multiplied by 10 8 CFU/g, the fermentation time of the rice bran soup seeds is 4-24 h, and the fermentation temperature is 0-4 ℃.
The invention provides rice bran soup prepared by the method.
The invention provides an application of the rice bran soup in preparation of flour products.
In one embodiment of the invention, the flour product comprises bread, steamed bread and steamed sponge cake.
In one embodiment of the invention, the content of the modifier accounts for 20-30% of the total mass of the flour product, and the modifier is g/g.
The invention provides a preparation method of rice bread, which takes rice bran soup and rice flour as main raw materials and prepares the rice bread with large specific volume through dough kneading, secondary fermentation and baking.
In one embodiment of the invention, the rice bran soup and the flour are 20-30% by mass.
The invention provides a preparation method of a rice bran soup steamed bread, which takes the rice bran soup and medium gluten flour as main raw materials, and the steamed bread with large specific volume is prepared by dough kneading, fermentation and steaming.
The invention provides a flour product modifier, which comprises the rice bran soup, colloid and an emulsifier.
In one embodiment of the invention, the rice bran soup, the colloid and the emulsifier are mixed in a mass ratio of (100-250): 1: (0.1-1).
In one embodiment of the invention, the colloid comprises one or more of hydroxypropyl methylcellulose, sodium alginate, xanthan gum.
In one embodiment of the invention, the emulsifier comprises one or more of monoglycerides, lecithins, diacetyl tartaric acid esters of mono-and diglycerides.
The invention provides a flour product containing the improver.
In one embodiment of the invention, the flour product comprises bread, steamed bread and steamed sponge cake.
In one embodiment of the invention, the content of the modifier accounts for 20-30% of the total mass of the flour product, and the modifier is g/g.
The invention has the beneficial effects that:
(1) The invention selects the rice bran powder and the rice flour to prepare the bread, does not contain wheat protein, and is gluten-free bread which can be eaten by celiac patients.
(2) The invention selects rice bran powder, the rice bran powder is boiled for 30min at the temperature of more than or equal to 85 ℃, and the pure rice bread with specific volume of not less than 6ml/g is prepared by fermentation.
(3) According to the invention, bifidobacteria and yeast are adopted to ferment rice bran to obtain rice bran soup seeds to replace the existing soup seeds formed by wheat flour, so that the specific volume of flour products such as bread, steamed sponge cakes and the like is improved; 20-30% of rice bran soup is added into the fermented rice and flour product, so that the dough agglomeration and gas retention are effectively improved, and the specific volume of the fermented product is increased by 30%.
(4) According to the invention, the rice bran soup seeds, the emulsifier and the colloid are compounded to obtain the flour product modifier, the rice bran soup seeds, the emulsifier and the colloid mutually act to supplement each other in the aspect of increasing specific volume, and the specific volume of the prepared rice flour packet can reach 7.9ml/g, which is increased by 58%.
Detailed Description
The following description is of preferred embodiments of the invention, and it is to be understood that the embodiments are for the purpose of illustrating the invention better and are not to be taken in a limiting sense.
1. Specific volume measurement method:
the bread specific volume was calculated as standard GB20981 for bread.
2. Sources of yeast and bifidobacteria:
the Bifidobacterium is yogurt ferment powder, purchased from Chuanxiu, and has total effective viable count of 6.5 × 10 9 cfu/g; the high-sugar yeast powder is purchased from Angel, and the total number of effective viable bacteria is 1.5 × 10 10 cfu/g。
Example 1: preparation method of rice bran soup seeds
The method comprises the following steps:
(1) Preparing brown rice paste: cleaning testa oryzae, boiling in water, maintaining central temperature at 90 deg.C for 30min to obtain testa oryzae paste, cooling to room temperature, and high-speed shearing for 3min to obtain uniform and fine testa oryzae paste;
(2) Rice bran Shang Chongzhi is prepared: high-sugar yeast and bifidobacterium are mixed according to the viable bacteria ratio of 2:1, adding into brown rice paste, refrigerating at 0-4 deg.C, and fermenting for 8 hr to obtain rice bran soup, high sugar yeast and Bifidobacterium with total viable count of 3.0 × 10 8 CFU/g; the specific raw material ratio is shown in table 1.
TABLE 1
Figure BDA0002740226150000031
Example 2: preparation method of rice bread with soup
The method comprises the following steps:
mixing rice flour, the rice bran soup seed prepared in the example 1 and water into a dough until the dough is smooth, kneading the dough out of a glove film, adding butter, and kneading the dough until the dough is smooth; taking out the dough, relaxing for 20-30min, and dividing into 50 g/piece; fermenting the dough at 30-35 deg.C and 75-85% at 25 deg.C for 40-60min. Baking the fermented bread at 210 ℃/190 ℃ for 12min to obtain the bread, wherein the specific ratio of the raw materials is shown in table 2, rice bran accounts for 1.5% of the total mass, and the specific volume of the prepared soup seed rice bread is 6.6ml/g.
TABLE 2
Figure BDA0002740226150000032
Figure BDA0002740226150000041
Example 3: selection of the amount of testa oryzae
Setting the rice bran content, the rice bran gelatinization conditions and the seed soup fermentation conditions as key factors, and setting a key factor orthogonal experiment according to the method in example 1, wherein the rice bran content accounts for 1.0%,1.5% and 2.0% of the total mass, the rice bran gelatinization temperature is 85 ℃,90 ℃,95 ℃, and the seed soup fermentation time is 8h,12h and 24h, and see tables 3 and 4.
TABLE 3 orthogonal factor Table
Factors of the fact Rice bran content (%) Gelatinization temperature (. Degree.C.) of rice bran Fermentation time of soup seed (h)
1 1.0 85 8
2 1.5 90 12
3 2.0 95 24
TABLE 4
Figure BDA0002740226150000042
It can be seen from the orthogonal table that A (rice bran content) > B (gelatinization condition) > C (soup seed fermentation time), among 3 factors, the rice bran content is the most critical to the product quality, the gelatinization condition temperature is greater than 90 ℃, 30min has no significant influence, the soup seed fermentation time is greater than 8h has no significant influence, the product has optimal taste and optimal energy efficiency, and finally the rice bran addition amount is set to be 1.5%, the gelatinization temperature is 90 ℃, 30min and the soup seed fermentation time is 8h.
Example 4: preparation method of soup seed steamed bun
Flour, water and the soups prepared in example 1 were uniformly mixed according to the formulation in table 5, stirred until the dough could be stretched into a transparent film, the film was split into 35 g/piece and shaped, the shaped dough was put into a proofing box (relative humidity 85%, temperature 32-38 ℃) and steamed for 18min using a Rational steam box to prepare soups steamed bread.
TABLE 5
Figure BDA0002740226150000051
Example 5: improver for flour products
This example provides a improver for a flour product, which comprises 500 parts of the rice bran soup obtained in example 1, 2 parts of diacetyl tartaric acid esters of monoglycerides and 4 parts of hydroxypropyl methylcellulose.
Example 6: preparation method of rice bread
5363A method for making a bread of Shang Chongmi comprises the following steps: according to table 6, rice flour, the improver prepared in example 5, water, sodium dehydroacetate, GDL, and calcium carbonate were mixed into a dough until the dough was smooth, and then a glove film was kneaded out, and then butter was added to knead the dough until the dough was smooth. Taking out dough, relaxing for 20-30min, and dividing into 50g pieces. Fermenting the dough at 30-35 deg.C and 75-85% at 25 deg.C for 40-60min. Baking the fermented bread at 210 deg.C/190 deg.C for 12min to obtain bread, wherein the specific volume of the prepared rice bread is 7.9ml/g.
TABLE 6
Figure BDA0002740226150000052
Example 7: selection of bread improver
The specific volume of the rice bread prepared by adjusting the ratio of the ingredients in the formulation with reference to the improver of example 5 and by the method of example 6 is shown in table 7.
TABLE 7
Figure BDA0002740226150000053
Figure BDA0002740226150000061
As can be seen from the orthogonal table, A (rice bran soup seed) > C (hydroxypropyl methyl cellulose) > B (diacetyl tartaric acid monoglyceride and diglyceride), among 3 factors, the rice bran soup seed is the most critical to the influence of the bread specific volume, and the optimal modifier composition is the rice bran soup seed 500, the diacetyl tartaric acid monoglyceride and diglyceride 2 and the hydroxypropyl methyl cellulose 4 by combining the bread specific volume and the product taste; the specific volume of the rice bread prepared by the bread improver is more than 6ml/g.
Comparative example 1: omitting the seed of soup
The Shang Chongmi bread was prepared by referring to the method of example 2, except that the soup seed was omitted, and the other conditions were the same as example 2, and the specific volume of the prepared rice bread was only 5.0ml/g, whereas the specific volume of the soup seed rice bread prepared in example 2 was 6.6ml/g, indicating that the rice bran soup seed can improve the specific volume of the soup seed bread.
Comparative example 2: change the seed of soup
The method for preparing the soups and the breads in the embodiment 2 is characterized in that the soups and the rice bran soups in the embodiment 2 are replaced by the high-gluten flour soups, other conditions are the same as those in the embodiment 2, the specific volume of the prepared soups and the breads in the embodiment 2 is 6.3ml/g, the specific volume of the soups and the breads prepared by the rice bran Shang Chongzhi is 6.6ml/g, the two effects are equivalent, and the rice bran soups and the breads can replace the soups and the existing high-gluten flour soups in the aspect of increasing the specific volume of the breads.
Comparative example 3: modifier composed of emulsifier and colloid
The rice bread is prepared by referring to the method of example 6, except that rice bran soup seeds in the modifying agent are omitted, other conditions are the same as those of example 6, the prepared rice bread has the specific volume of only 5.2ml/g, the tissue is softer, the pores have uneven sizes, and the emulsifier and the colloid can effectively improve the hardness of the bread tissue, but have no obvious increase influence on the specific volume of the bread.
The comparison results of example 6 and comparative examples 1, 3 and 2 prove that the specific volume of the modifier consisting of the emulsifier and the colloid in the comparative example 3 is increased by 4 percent compared with the modifier in the comparative example 1; example 2, rice bran soup is used as the modifier, and compared with comparative example 1, the specific volume is increased by 32%; in example 6, the specific volume of the modifier prepared by combining the rice bran soup, the emulsifier and the colloid is increased by 58% compared with that of the modifier in comparative example 1; the effect of the modifier composed of the rice bran soup seed, the emulsifier and the colloid is far more than the sum (36%) of the effects of the modifier composed of the rice bran soup seed, the emulsifier and the colloid, and the modifier composed of the rice bran soup seed, the emulsifier and the colloid has interaction in the aspect of increasing specific volume.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (2)

1. A flour product modifier, which is characterized by comprising 500 parts of rice bran soup seeds, 2 parts of diacetyl tartaric acid ester of mono-and diglycerides and 4 parts of hydroxypropyl methyl cellulose;
the rice bran soup seed is prepared by the following steps:
s11, preparing rice bran paste: cleaning testa oryzae, boiling in water, maintaining central temperature at 90 deg.C for 30min to obtain testa oryzae paste, cooling to room temperature, and shearing at high speed of 5000r/min for 3min to obtain uniform and fine testa oryzae paste; wherein the rice bran paste comprises the following specific raw materials in parts by weight: rice bran 200 g and water 500 g;
s12, preparing rice bran Shang Chongzhi: high-sugar yeast and bifidobacterium are mixed according to the viable bacteria ratio of 2:1, compounding to obtain a leavening agent, wherein the leavening agent comprises the following specific raw materials in proportion: high-sugar yeast 20 g and bifidobacterium 10 g; adding leaven into the rice bran paste prepared in step S11, and performing cold storage fermentation at 0-4 deg.C for 8h to obtain rice bran soup, wherein total viable count of high-sugar yeast and Bifidobacterium is 3.0 × 10 8 CFU/g; the rice bran soup seed comprises the following specific raw materials in proportion: rice bran paste 700 g, sugar 200 g and leavening agent 21 g.
2. A dough product comprising the dough improver according to claim 1.
CN202011147819.2A 2020-10-23 2020-10-23 Preparation method and application of rice bran soup seeds Active CN112335830B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011147819.2A CN112335830B (en) 2020-10-23 2020-10-23 Preparation method and application of rice bran soup seeds

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011147819.2A CN112335830B (en) 2020-10-23 2020-10-23 Preparation method and application of rice bran soup seeds

Publications (2)

Publication Number Publication Date
CN112335830A CN112335830A (en) 2021-02-09
CN112335830B true CN112335830B (en) 2022-12-27

Family

ID=74360075

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011147819.2A Active CN112335830B (en) 2020-10-23 2020-10-23 Preparation method and application of rice bran soup seeds

Country Status (1)

Country Link
CN (1) CN112335830B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116326620A (en) * 2023-03-15 2023-06-27 苏州亚膳健康科技有限公司 Whole wheat meal package added with probiotics composite powder

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101683084A (en) * 2008-09-22 2010-03-31 株式会社巴黎克鲁瓦桑 Method for producing staple bread
CN109090452A (en) * 2018-08-06 2018-12-28 武汉轻工大学 A kind of extruding cake and preparation method thereof adding fermenting wheat bran

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102010017171A1 (en) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Rye flour imitation

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101683084A (en) * 2008-09-22 2010-03-31 株式会社巴黎克鲁瓦桑 Method for producing staple bread
CN109090452A (en) * 2018-08-06 2018-12-28 武汉轻工大学 A kind of extruding cake and preparation method thereof adding fermenting wheat bran

Also Published As

Publication number Publication date
CN112335830A (en) 2021-02-09

Similar Documents

Publication Publication Date Title
CN104186603B (en) A kind of soft convenient nutritive rice bread and production method thereof
CN105594811B (en) A kind of no seitan cassava nutrient biscuit and preparation method thereof
TW200307507A (en) Process for producing fermented bread comprising rice flour as the main component
CN110050815A (en) A kind of production method of low GI high dietary-fiber whole-wheat bread
CN110089536B (en) Low-GI hulless oat premixed flour without adding flour and preparation method of product thereof
CN103478582A (en) Sweet buckwheat noodle formula and preparation method
CN110101001A (en) A kind of 3D- whole wheat powder producing method and application
EP3243520B1 (en) Algae-based food formulation, bread-making, bakery and confectionery products containing it, method for obtaining thereof and its use
CN1951223A (en) Low-protein food for therapy and preparation method thereof
CN109673704A (en) Low-temperature medium-seed fermentation baking process for bread
CN112335830B (en) Preparation method and application of rice bran soup seeds
CN103947710B (en) A kind of preparation method of longan dietary fiber bread
CN106417444A (en) Bread improver and preparation method thereof
KR101700506B1 (en) Healthy bread manufacturing method using domestic wheat and oats
CN109287946B (en) Method for improving structural collapse of steamed bread by adopting sour dough fermentation technology
CN103108550A (en) Method for manufacturing bread containing dried fruit
JP5645023B2 (en) Barley bread manufacturing method and barley bread
CN110122525B (en) Bread added with fresh potato pulp and making method thereof
KR20010016721A (en) Making method of bread made from powdered mulberry leaves
RU2552053C2 (en) Method for bread production according to accelerated technology with acidifying additive usage
CN113317466A (en) Preparation method of pre-fermented potato steamed bun self-raising flour
CN101385543A (en) Low protein food and preparing method thereof
JP3180900B2 (en) How to make sour bread
RU2777002C1 (en) Method for production of wheat bread on sourdough
KR102516978B1 (en) Method for manufacturing a bread mixed rice and grain

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant