CN106417455A - Fermented sticky rice bread with effects of clearing liver and improving vision and preparation method of fermented sticky rice bread - Google Patents
Fermented sticky rice bread with effects of clearing liver and improving vision and preparation method of fermented sticky rice bread Download PDFInfo
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- CN106417455A CN106417455A CN201611138977.5A CN201611138977A CN106417455A CN 106417455 A CN106417455 A CN 106417455A CN 201611138977 A CN201611138977 A CN 201611138977A CN 106417455 A CN106417455 A CN 106417455A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 62
- 235000009566 rice Nutrition 0.000 title claims abstract description 33
- 235000008429 bread Nutrition 0.000 title claims abstract description 26
- 210000004185 liver Anatomy 0.000 title claims abstract description 14
- 241000209094 Oryza Species 0.000 title claims description 30
- 238000002360 preparation method Methods 0.000 title claims description 8
- 230000004377 improving vision Effects 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 27
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 210000000582 semen Anatomy 0.000 claims abstract description 15
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- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000014121 butter Nutrition 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
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- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 abstract description 5
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 244000241235 Citrullus lanatus Species 0.000 abstract 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 abstract 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
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- 244000269152 Myrica pensylvanica Species 0.000 abstract 1
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- 235000010582 Pisum sativum Nutrition 0.000 abstract 1
- 240000006677 Vicia faba Species 0.000 abstract 1
- 235000010749 Vicia faba Nutrition 0.000 abstract 1
- 235000002098 Vicia faba var. major Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 206010036067 polydipsia Diseases 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 8
- 238000000855 fermentation Methods 0.000 description 8
- 230000004151 fermentation Effects 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
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- 206010043458 Thirst Diseases 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000000053 special nutrition Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000005945 translocation Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses fermented sticky rice bread with effects of clearing liver and improving vision. The fermented sticky rice bread with effects of clearing liver and improving vision is prepared from the following raw materials in parts by weight: 220-250 parts of high gluten flour, 40-45 parts of sticky rice, 5-6 parts of peas, 6-7 parts of waxberry pulp, 4-5 parts of water melon flesh, 5-6 parts of broad bean peel, 0.8-1 part of Semen Cassiae, 0.5-0.6 part of Pericarpium Citri Reticulatae, 1-1.2 parts of Radix Polygoni Multiflori Preparata, 22-25 parts of butter, 40-45 parts of white granulated sugar, 2-3 parts of salt, 18-20 parts of eggs, 1.2-1.5 parts of yeast, 0.8-1 part of konjac powder, a proper amount of distiller's yeast powder and a proper amount of water. Auxiliary materials such as the water melon flesh have functions of clearing away summer-heat, and relieving polydipsia, and Chinese herbal medicines such as the Semen Cassiae have effects of removing liver heat and improving eyesight, and loosening bowel to relieve constipation.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of liver heat removing and eyesight improving fermentation Oryza glutinosa bread and its preparation side
Method.
Background technology
Fermented glutinous rice is with Oryza glutinosa as primary raw material, mixes one kind tradition that distillers yeast is brewed under certain temperature and humidity
Fermented food.Fermented glutinous rice is rich in vitamin and organic acid, also multiple glucides being easily absorbed by the body and multiple human bodies institute
Essential amino acid, aldehyde material, nutritious, sweet and sour taste, wine degree are low.The formation of fermented glutinous rice is mainly due to mould in distillers yeast
Bacterium produces α-amylase and saccharifying enzyme, and in the presence of enzyme, starch is degraded to fermentable sugar and not fermentable sugar.Can ferment
Property sugar mycete produce zymase and saccharomycetic utilization under generate ethanol, not fermentable sugar then formed peculiar in system
Fragrant and sweet taste.Meanwhile, the proteases for decomposing that protein is produced by microorganism becomes aminoacid, and in addition lactic acid and ethanol react life
It is the important flavor substance of rice wine to become esters, gives the special nutrition of fermented glutinous rice and local flavor.
At present, the main additive being applied in bread has oxidant, emulsifying agent, enzyme preparation etc., by these additives
To make bread texture more soft, Shelf-life, delaying aging.Fermented glutinous rice has also had certain application in bread product.
Huang Lu of Agricultural University Of Nanjing's food science and technology institute etc. is mentioned in paper and fermented glutinous rice is leached juice is added in bread, and fermented glutinous rice is leached
Juice is made up of abundant microorganism and enzyme system, its wine degree is low, sweet and sour taste and rich in several amino acids, glucose, maltose with
And appropriate organic acid；It is found that fermented glutinous rice is leached as containing the amylase for being produced by mycete, starch is hydrolyzed into reducing sugar in juice
And dextrin, cause that bread is more fragrant and more sweet in mouthfeel, simultaneously because diastatic addition, dough becomes more soft, holds gas energy
Power strengthens, and the loaf volume for bakeing out is bigger, and quality is also softer.
Content of the invention
The object of the invention be exactly in order to make up the defect of prior art, provide a kind of liver heat removing and eyesight improving fermentation Oryza glutinosa bread and its
Preparation method.
The present invention is achieved by the following technical solutions：
A kind of liver heat removing and eyesight improving fermentation Oryza glutinosa bread, is made up of the raw material of following weight parts：
Gluten flour 220-250, Oryza glutinosa 40-45, Semen Pisi sativi grain 5-6, Fructus Myricae rubrae meat 6-7, flesh of Pulp Citrulli 4-5, peel of Semen Viciae fabae 5-6, Semen Cassiae
0.8-1, Pericarpium Citri Reticulatae 0.5-0.6, Radix Polygoni Multiflori Preparata 1-1.2, butter 22-25, white sugar 40-45, Sal 2-3, egg 18-20, yeast
1.2-1.5, konjaku powder 0.8-1, distillers yeast powder are appropriate, appropriate amount of water.
A kind of preparation method of described liver heat removing and eyesight improving fermentation Oryza glutinosa bread, comprises the following steps：
（1）Oryza glutinosa is placed in 30 DEG C of water and soaks, till moisture absorption amount reaches 25-30%；Oryza glutinosa after immersion is put
Enter in steamer and 15-20min is steamed, then dry in the air to 28-30 DEG C, add the distillers yeast powder of dry Oryza glutinosa weight 0.3-0.5%, sealing and fermenting 24-
36h；The fermented glutinous rice for fermenting is taken out, with 8 layers of filtered through gauze, is collected fermented glutinous rice and juice and fermented glutinous rice filtering residue is leached, stand-by；
（2）Fermented glutinous rice filtering residue is gone to pulping in beater, slurry is placed in container, the container for filling slurry is put into 90 DEG C
In hot water, heat while stirring, till slurry becomes thick-pasty；After material after gelatinizing is cooled down at room temperature, use
Vacuum drying oven is dried, and it is 45 DEG C, 2h that the first stage arranges temperature, and second stage temperature is 60 DEG C, the time is 3h；Will be dry
Material after dry is gone in microwave bulking equipment carries out microwave bulking, and Condition for expansion is：Power 450W, 110 DEG C of temperature, time
90s；Discharging, is placed in pulverizer and crushes, crosses 80-100 mesh sieve, obtain Oryza glutinosa yeast powder；
（3）Semen Cassiae, Pericarpium Citri Reticulatae, Radix Polygoni Multiflori Preparata being cleaned, rear co-grinding is dried to 80-100 mesh, adds 8-10 times of clear water, big fire
Boil rear small fire and 40-45min is decocted, with 200 mesh sieve net filtrations, obtain herb liquid；
（4）By Semen Pisi sativi grain, Fructus Myricae rubrae meat, flesh of Pulp Citrulli, peel of Semen Viciae fabae mixing, plus 1-2 times of water beating, after gained serosity is filtered, by filtrate
Spray-dried process, obtains powder；
（5）White sugar, Sal, egg are first put in blender, after stirring 2-3min, gluten flour, yeast, fermented glutinous rice are leached
Juice, Oryza glutinosa yeast powder, konjaku powder, step（3）（4）Material and suitable quantity of water after process, after stirring 35min, is eventually adding Huang
Oil, is stirred for 15min, obtains dough；
（6）Dough is divided one piece per 60g, is put in after round on baking tray, is placed in constant temperature and humidity incubator and is proofed, proof phase
To 32 DEG C of humidity 82%, temperature, after proofing, baking tray is put in the baking box of prior preheating, baking temperature：Get angry 190 DEG C, reducing internal heat
200 DEG C, baking time：12min, discharging gets product.
It is an advantage of the invention that：Oryza glutinosa cooks by the present invention, admix distillers yeast powder is fermented, and the fermented glutinous rice by fermentation gained
Leach juice and fermented glutinous rice filtering residue is separately in bread；Wherein, fermented glutinous rice is leached containing amylase and protease in juice, with high muscle face
Powder, yeast mixing, improve the microstructure of albumen and starch in bread raw materials so that starch is broken down into and is available for yeast utilization
Reducing sugar and dextrin, and then improve gluten network structure hold gas so that specific volume increases, and bread texture is loose；Due to
It is higher that fermented glutinous rice leaches content of reducing sugar in juice so that bread is more fragrant and more sweet, and fragrance is stronger；Paste due to low molecule quality
Essence disturbs the interaction between starch and protein network structure so that the degree of moisture loss reduces, so as to hinder
The recrystallization of starch, can significantly reduce bread water translocation speed, delay the aging of bread to a certain extent；Fermented glutinous rice is filtered
Containing abundant starch and saccharide in slag, which is carried out successively be beaten, gelatinizing, drying, expanding treatment, microwave bulking causes material
Internal moisture is drastically vaporized, and promotes starch body expanded, in cellular, further improves brittleness and the inside of bread surface
Loft；Also added konjaku powder in the present invention, due to the molecular weight of konjaku powder is high, hydratability is strong and substantially without
Electric charge, therefore has excellent thickening property and a good water solublity, and has the gel characteristic of hydrophilic colloid, with gluten protein
Interact, increased the intensity of gluten network, improve gluten network gas-holding ability and bread baking when solidification temperature,
Strengthen pliability, the bulkiness of bread again；Additionally, the adjuvant such as flesh of Pulp Citrulli of present invention employing has clearing away summer-heat, solution excessive thirst
Function, the Chinese herbal medicine such as Semen Cassiae of employing has functions that liver heat removing and eyesight improving, loosening bowel to relieve constipation.
Specific embodiment
A kind of liver heat removing and eyesight improving fermentation Oryza glutinosa bread, is made up of the raw material of following weight parts：
Gluten flour 220, Oryza glutinosa 40, Semen Pisi sativi grain 5, Fructus Myricae rubrae meat 6, flesh of Pulp Citrulli 4, peel of Semen Viciae fabae 5, Semen Cassiae 0.8, Pericarpium Citri Reticulatae 0.5, system are first
Crow 1, butter 22, white sugar 40, Sal 2, egg 18, yeast 1.2, konjaku powder 0.8, distillers yeast powder are appropriate, appropriate amount of water.
A kind of preparation method of described liver heat removing and eyesight improving fermentation Oryza glutinosa bread, comprises the following steps：
（1）Oryza glutinosa is placed in 30 DEG C of water and soaks, till moisture absorption amount reaches 25%；Oryza glutinosa after immersion is put into
15min being steamed in steamer, is then dried in the air to 28 DEG C, adds dry Oryza glutinosa to weigh 0.3% distillers yeast powder, sealing and fermenting 24h；By fermented
Fermented glutinous rice takes out, and with 8 layers of filtered through gauze, collects fermented glutinous rice and leaches juice and fermented glutinous rice filtering residue, stand-by；
（2）Fermented glutinous rice filtering residue is gone to pulping in beater, slurry is placed in container, the container for filling slurry is put into 90 DEG C
In hot water, heat while stirring, till slurry becomes thick-pasty；After material after gelatinizing is cooled down at room temperature, use
Vacuum drying oven is dried, and it is 45 DEG C, 2h that the first stage arranges temperature, and second stage temperature is 60 DEG C, the time is 3h；Will be dry
Material after dry is gone in microwave bulking equipment carries out microwave bulking, and Condition for expansion is：Power 450W, 110 DEG C of temperature, time
90s；Discharging, is placed in pulverizer and crushes, crosses 80 mesh sieves, obtain Oryza glutinosa yeast powder；
（3）Semen Cassiae, Pericarpium Citri Reticulatae, Radix Polygoni Multiflori Preparata being cleaned, rear co-grinding being dried to 80 mesh, add 8 times of clear water, big fire is little after boiling
Fire decocts 40min, with 200 mesh sieve net filtrations, obtains herb liquid；
（4）By Semen Pisi sativi grain, Fructus Myricae rubrae meat, flesh of Pulp Citrulli, peel of Semen Viciae fabae mixing, plus 1 times of water beating, after gained serosity is filtered, by filtrate warp
Spray drying treatment, obtains powder；
（5）White sugar, Sal, egg are first put in blender, after stirring 2min, gluten flour, yeast, fermented glutinous rice are leached
Juice, Oryza glutinosa yeast powder, konjaku powder, step（3）（4）Material and suitable quantity of water after process, after stirring 35min, is eventually adding Huang
Oil, is stirred for 15min, obtains dough；
（6）Dough is divided one piece per 60g, is put in after round on baking tray, is placed in constant temperature and humidity incubator and is proofed, proof phase
To 32 DEG C of humidity 82%, temperature, after proofing, baking tray is put in the baking box of prior preheating, baking temperature：Get angry 190 DEG C, reducing internal heat
200 DEG C, baking time：12min, discharging gets product.
Claims (2)
1. a kind of liver heat removing and eyesight improving ferments Oryza glutinosa bread, it is characterised in that be made up of the raw material of following weight parts：
Gluten flour 220-250, Oryza glutinosa 40-45, Semen Pisi sativi grain 5-6, Fructus Myricae rubrae meat 6-7, flesh of Pulp Citrulli 4-5, peel of Semen Viciae fabae 5-6, Semen Cassiae
0.8-1, Pericarpium Citri Reticulatae 0.5-0.6, Radix Polygoni Multiflori Preparata 1-1.2, butter 22-25, white sugar 40-45, Sal 2-3, egg 18-20, yeast
1.2-1.5, konjaku powder 0.8-1, distillers yeast powder are appropriate, appropriate amount of water.
2. a kind of liver heat removing and eyesight improving as claimed in claim 1 ferments the preparation method of Oryza glutinosa bread, it is characterised in that including following
Step：
（1）Oryza glutinosa is placed in 30 DEG C of water and soaks, till moisture absorption amount reaches 25-30%；Oryza glutinosa after immersion is put
Enter in steamer and 15-20min is steamed, then dry in the air to 28-30 DEG C, add the distillers yeast powder of dry Oryza glutinosa weight 0.3-0.5%, sealing and fermenting 24-
36h；The fermented glutinous rice for fermenting is taken out, with 8 layers of filtered through gauze, is collected fermented glutinous rice and juice and fermented glutinous rice filtering residue is leached, stand-by；
（2）Fermented glutinous rice filtering residue is gone to pulping in beater, slurry is placed in container, the container for filling slurry is put into 90 DEG C
In hot water, heat while stirring, till slurry becomes thick-pasty；After material after gelatinizing is cooled down at room temperature, use
Vacuum drying oven is dried, and it is 45 DEG C, 2h that the first stage arranges temperature, and second stage temperature is 60 DEG C, the time is 3h；Will be dry
Material after dry is gone in microwave bulking equipment carries out microwave bulking, and Condition for expansion is：Power 450W, 110 DEG C of temperature, time
90s；Discharging, is placed in pulverizer and crushes, crosses 80-100 mesh sieve, obtain Oryza glutinosa yeast powder；
（3）Semen Cassiae, Pericarpium Citri Reticulatae, Radix Polygoni Multiflori Preparata being cleaned, rear co-grinding is dried to 80-100 mesh, adds 8-10 times of clear water, big fire
Boil rear small fire and 40-45min is decocted, with 200 mesh sieve net filtrations, obtain herb liquid；
（4）By Semen Pisi sativi grain, Fructus Myricae rubrae meat, flesh of Pulp Citrulli, peel of Semen Viciae fabae mixing, plus 1-2 times of water beating, after gained serosity is filtered, by filtrate
Spray-dried process, obtains powder；
（5）White sugar, Sal, egg are first put in blender, after stirring 2-3min, gluten flour, yeast, fermented glutinous rice are leached
Juice, Oryza glutinosa yeast powder, konjaku powder, step（3）（4）Material and suitable quantity of water after process, after stirring 35min, is eventually adding Huang
Oil, is stirred for 15min, obtains dough；
（6）Dough is divided one piece per 60g, is put in after round on baking tray, is placed in constant temperature and humidity incubator and is proofed, proof phase
To 32 DEG C of humidity 82%, temperature, after proofing, baking tray is put in the baking box of prior preheating, baking temperature：Get angry 190 DEG C, reducing internal heat
200 DEG C, baking time：12min, discharging gets product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023230225A1 (en) * | 2022-05-26 | 2023-11-30 | Corn Products Development, Inc. | Blends of legume protein and konjac and their use in food applications |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023230225A1 (en) * | 2022-05-26 | 2023-11-30 | Corn Products Development, Inc. | Blends of legume protein and konjac and their use in food applications |
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