CN106417455A - 一种清肝明目发酵糯米面包及其制备方法 - Google Patents
一种清肝明目发酵糯米面包及其制备方法 Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- parts
- oryza glutinosa
- water
- glutinous rice
- sticky rice
- 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.)
- Withdrawn
Links
- 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
- 239000000463 material Substances 0.000 claims abstract description 12
- 108010068370 Glutens Proteins 0.000 claims abstract description 11
- 230000004438 eyesight Effects 0.000 claims abstract description 11
- 235000021312 gluten Nutrition 0.000 claims abstract description 10
- 229920002752 Konjac Polymers 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 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
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 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
- 235000007270 Gaultheria hispida Nutrition 0.000 abstract 1
- 235000009134 Myrica cerifera Nutrition 0.000 abstract 1
- 244000269152 Myrica pensylvanica Species 0.000 abstract 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 abstract 1
- 240000004713 Pisum sativum Species 0.000 abstract 1
- 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
- 108090000790 Enzymes Proteins 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 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
- 108010067035 Pancrelipase Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 1
- 101710192308 Sal-like protein 2 Proteins 0.000 description 1
- 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
本发明公开了一种清肝明目发酵糯米面包，是由下述重量份的原料制成：高筋面粉220‑250、糯米40‑45、豌豆粒5‑6、杨梅肉6‑7、西瓜瓤4‑5、蚕豆皮5‑6、决明子0.8‑1、陈皮0.5‑0.6、制首乌1‑1.2、黄油22‑25、白砂糖40‑45、食盐2‑3、鸡蛋18‑20、酵母1.2‑1.5、魔芋精粉0.8‑1、酒曲粉适量、水适量。本发明采用的西瓜瓤等辅料具有清热解暑、解烦渴的功能，采用的决明子等中草药具有清肝明目、润肠通便的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种清肝明目发酵糯米面包及其制备方法。
背景技术
酒酿是以糯米为主要原料，拌上酒曲在一定的温度和湿度下酿制而成的一种传统发酵食品。甜酒酿富含维生素和有机酸，还有多种易被人体吸收的糖类物质及多种人体所必需的氨基酸、醛类物质，营养丰富、酸甜可口、酒度低。酒酿的形成主要是由于酒曲中的霉菌产生液化酶和糖化酶，在酶的作用下，淀粉被降解为可发酵性糖和不可发酵性糖。可发酵性糖在霉菌产生的酒化酶和酵母菌的利用下生成酒精，不可发酵性糖则在体系中形成特有的香甜味。同时，蛋白质被微生物产生的蛋白酶分解成氨基酸，另外乳酸与乙醇发生反应生成酯类是米酒重要的风味物质，赋予酒酿特殊的营养和风味。
目前，应用于面包中的主要添加剂有氧化剂、乳化剂、酶制剂等，通过这些添加剂来使面包质地更加柔软，延长货架期，延缓老化。酒酿在面包制品中也已经有一定的应用。南京农业大学食品科技学院的黄璐等在论文中提到将酒酿滤出汁添加到面包中，酒酿滤出汁由丰富的微生物和酶系构成，其酒度低、酸甜可口且富含多种氨基酸、葡萄糖、麦芽糖以及适量的有机酸；发现酒酿滤出汁中由于含有由霉菌产生的淀粉酶，淀粉被水解成还原糖及糊精，在口感上使得面包更加香甜，同时由于淀粉酶的加入，面团变得更加柔软，持气能力增强，烘焙出来的面包体积更大，质地也更加松软。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种清肝明目发酵糯米面包及其制备方法。
本发明是通过以下技术方案实现的：
一种清肝明目发酵糯米面包，是由下述重量份的原料制成：
高筋面粉220-250、糯米40-45、豌豆粒5-6、杨梅肉6-7、西瓜瓤4-5、蚕豆皮5-6、决明子0.8-1、陈皮0.5-0.6、制首乌1-1.2、黄油22-25、白砂糖40-45、食盐2-3、鸡蛋18-20、酵母1.2-1.5、魔芋精粉0.8-1、酒曲粉适量、水适量。
一种所述的清肝明目发酵糯米面包的制备方法，包括以下步骤：
（1）将糯米置于30℃的水中浸泡，直到水分吸收量达到25-30%为止；将浸泡后的糯米放入蒸锅中蒸制15-20min，然后晾至28-30℃，加入干糯米重0.3-0.5%的酒曲粉，密封发酵24-36h；将发酵好的酒酿取出，用8层纱布过滤，收集酒酿滤出汁和酒酿滤渣，待用；
（2）将酒酿滤渣转至打浆机中打成浆，将浆料置于容器中，将盛有浆料的容器放入90℃热水中，边加热边搅拌，直至浆料变成粘稠糊状为止；将糊化后的物料在室温下冷却后，用真空干燥箱进行干燥，第一阶段设置温度为45℃、2h，第二阶段温度为60℃、时间为3h；将干燥后的物料转至微波膨化设备中进行微波膨化，膨化条件为：功率450W、温度110℃、时间90s；出料，置于粉碎机粉碎、过80-100目筛，得糯米发酵粉；
（3）将决明子、陈皮、制首乌洗净、晾干后混合粉碎至80-100目，加入8-10倍清水，大火煮沸后小火煎煮40-45min，用200目筛网过滤，得到中药液；
（4）将豌豆粒、杨梅肉、西瓜瓤、蚕豆皮混合，加1-2倍水打浆，所得浆液过滤后，将滤液经喷雾干燥处理，得粉末；
（5）将白砂糖、食盐、鸡蛋先放入搅拌机内，搅拌2-3min后，将高筋面粉、酵母、酒酿滤出汁、糯米发酵粉、魔芋精粉、步骤（3）（4）处理后的物料及适量水，搅拌35min后，最后加入黄油，再搅拌15min，得面团；
（6）将面团每60g分一块，搓圆后放于烤盘上，置于恒温恒湿培养箱内进行醒发，醒发相对湿度82%、温度32℃，醒发后将烤盘放入事先预热的烤箱中，烘烤温度：上火190℃、下火200℃，烘烤时间：12min，出料即得成品。
本发明的优点是：本发明将糯米蒸熟、拌入酒曲粉进行发酵，并将发酵所得的酒酿滤出汁和酒酿滤渣分别应用到面包中；其中，酒酿滤出汁中含有淀粉酶和蛋白酶，与高筋面粉、酵母混合，改善了面包原料中蛋白和淀粉的微观结构，使得淀粉被分解为可供酵母利用的还原糖和糊精，进而改善了面筋网络结构的持气性，使得比容增大，面包质地疏松；由于酒酿滤出汁中还原糖含量比较高，使得面包更加香甜，香味更加浓郁；由于低分子质量的糊精干扰了淀粉和蛋白质网络结构之间的相互作用，使得水分散失的程度降低，从而阻碍了淀粉的重结晶，可以显著降低面包水分迁移速率，在一定程度上延缓了面包的老化；酒酿滤渣中含有丰富的淀粉和糖类，对其依次进行打浆、糊化、干燥、膨化处理，微波膨化使得物料内部水分急剧汽化，促使淀粉本体膨化，呈多孔状，进一步改善了面包表面的脆度和内部的蓬松度；本发明中还添加了魔芋精粉，由于魔芋精粉的分子量高、水合能力强和基本上不带电荷，因此具有优良的增稠性质和良好的水溶性，并具亲水胶体的凝胶特性，与面筋蛋白质相互作用，增加了面筋网络的强度，提高了面筋网络的持气能力和面包烘烤时的凝固温度，再次加强面包的柔软度、膨松度；此外，本发明采用的西瓜瓤等辅料具有清热解暑、解烦渴的功能，采用的决明子等中草药具有清肝明目、润肠通便的功效。
具体实施方式
一种清肝明目发酵糯米面包，是由下述重量份的原料制成：
高筋面粉220、糯米40、豌豆粒5、杨梅肉6、西瓜瓤4、蚕豆皮5、决明子0.8、陈皮0.5、制首乌1、黄油22、白砂糖40、食盐2、鸡蛋18、酵母1.2、魔芋精粉0.8、酒曲粉适量、水适量。
一种所述的清肝明目发酵糯米面包的制备方法，包括以下步骤：
（1）将糯米置于30℃的水中浸泡，直到水分吸收量达到25%为止；将浸泡后的糯米放入蒸锅中蒸制15min，然后晾至28℃，加入干糯米重0.3%的酒曲粉，密封发酵24h；将发酵好的酒酿取出，用8层纱布过滤，收集酒酿滤出汁和酒酿滤渣，待用；
（2）将酒酿滤渣转至打浆机中打成浆，将浆料置于容器中，将盛有浆料的容器放入90℃热水中，边加热边搅拌，直至浆料变成粘稠糊状为止；将糊化后的物料在室温下冷却后，用真空干燥箱进行干燥，第一阶段设置温度为45℃、2h，第二阶段温度为60℃、时间为3h；将干燥后的物料转至微波膨化设备中进行微波膨化，膨化条件为：功率450W、温度110℃、时间90s；出料，置于粉碎机粉碎、过80目筛，得糯米发酵粉；
（3）将决明子、陈皮、制首乌洗净、晾干后混合粉碎至80目，加入8倍清水，大火煮沸后小火煎煮40min，用200目筛网过滤，得到中药液；
（4）将豌豆粒、杨梅肉、西瓜瓤、蚕豆皮混合，加1倍水打浆，所得浆液过滤后，将滤液经喷雾干燥处理，得粉末；
（5）将白砂糖、食盐、鸡蛋先放入搅拌机内，搅拌2min后，将高筋面粉、酵母、酒酿滤出汁、糯米发酵粉、魔芋精粉、步骤（3）（4）处理后的物料及适量水，搅拌35min后，最后加入黄油，再搅拌15min，得面团；
（6）将面团每60g分一块，搓圆后放于烤盘上，置于恒温恒湿培养箱内进行醒发，醒发相对湿度82%、温度32℃，醒发后将烤盘放入事先预热的烤箱中，烘烤温度：上火190℃、下火200℃，烘烤时间：12min，出料即得成品。
Claims (2)
1.一种清肝明目发酵糯米面包，其特征在于是由下述重量份的原料制成：
高筋面粉220-250、糯米40-45、豌豆粒5-6、杨梅肉6-7、西瓜瓤4-5、蚕豆皮5-6、决明子0.8-1、陈皮0.5-0.6、制首乌1-1.2、黄油22-25、白砂糖40-45、食盐2-3、鸡蛋18-20、酵母1.2-1.5、魔芋精粉0.8-1、酒曲粉适量、水适量。
2.一种如权利要求1所述的清肝明目发酵糯米面包的制备方法，其特征在于包括以下步骤：
（1）将糯米置于30℃的水中浸泡，直到水分吸收量达到25-30%为止；将浸泡后的糯米放入蒸锅中蒸制15-20min，然后晾至28-30℃，加入干糯米重0.3-0.5%的酒曲粉，密封发酵24-36h；将发酵好的酒酿取出，用8层纱布过滤，收集酒酿滤出汁和酒酿滤渣，待用；
（2）将酒酿滤渣转至打浆机中打成浆，将浆料置于容器中，将盛有浆料的容器放入90℃热水中，边加热边搅拌，直至浆料变成粘稠糊状为止；将糊化后的物料在室温下冷却后，用真空干燥箱进行干燥，第一阶段设置温度为45℃、2h，第二阶段温度为60℃、时间为3h；将干燥后的物料转至微波膨化设备中进行微波膨化，膨化条件为：功率450W、温度110℃、时间90s；出料，置于粉碎机粉碎、过80-100目筛，得糯米发酵粉；
（3）将决明子、陈皮、制首乌洗净、晾干后混合粉碎至80-100目，加入8-10倍清水，大火煮沸后小火煎煮40-45min，用200目筛网过滤，得到中药液；
（4）将豌豆粒、杨梅肉、西瓜瓤、蚕豆皮混合，加1-2倍水打浆，所得浆液过滤后，将滤液经喷雾干燥处理，得粉末；
（5）将白砂糖、食盐、鸡蛋先放入搅拌机内，搅拌2-3min后，将高筋面粉、酵母、酒酿滤出汁、糯米发酵粉、魔芋精粉、步骤（3）（4）处理后的物料及适量水，搅拌35min后，最后加入黄油，再搅拌15min，得面团；
（6）将面团每60g分一块，搓圆后放于烤盘上，置于恒温恒湿培养箱内进行醒发，醒发相对湿度82%、温度32℃，醒发后将烤盘放入事先预热的烤箱中，烘烤温度：上火190℃、下火200℃，烘烤时间：12min，出料即得成品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611138977.5A CN106417455A (zh) | 2016-12-12 | 2016-12-12 | 一种清肝明目发酵糯米面包及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611138977.5A CN106417455A (zh) | 2016-12-12 | 2016-12-12 | 一种清肝明目发酵糯米面包及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417455A true CN106417455A (zh) | 2017-02-22 |
Family
ID=58216574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611138977.5A Withdrawn CN106417455A (zh) | 2016-12-12 | 2016-12-12 | 一种清肝明目发酵糯米面包及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417455A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023230225A1 (en) * | 2022-05-26 | 2023-11-30 | Corn Products Development, Inc. | Blends of legume protein and konjac and their use in food applications |
-
2016
- 2016-12-12 CN CN201611138977.5A patent/CN106417455A/zh not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023230225A1 (en) * | 2022-05-26 | 2023-11-30 | Corn Products Development, Inc. | Blends of legume protein and konjac and their use in food applications |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101889599B (zh) | 一种含有荞麦麸皮膳食纤维的蛋糕及其制作方法 | |
| KR101908538B1 (ko) | 영지 누룽지 및 이의 제조방법 | |
| CN104186603A (zh) | 一种软质方便营养米面包及其生产方法 | |
| CN104996532B (zh) | 一种桑葚饼干制品及其制备工艺 | |
| CN106578923A (zh) | 一种非油炸青稞方便面 | |
| CN105831564A (zh) | 一种高麦麸膳食纤维面条粉 | |
| CN109022213A (zh) | 一种糙米甜酒酿的制备方法 | |
| CN101156667A (zh) | 酶法玉米粉条生产方法 | |
| CN103947710B (zh) | 一种桂圆膳食纤维面包的制作方法 | |
| CN106417467A (zh) | 一种土豆面包及其生产方法 | |
| CN103222590A (zh) | 一种益气芡实椰香奶糕 | |
| CN106417490A (zh) | 一种降脂瘦身发酵糯米面包及其制备方法 | |
| CN106720043A (zh) | 一种清热活血发酵糯米面包及其制备方法 | |
| CN106417487A (zh) | 一种行气开胃发酵糯米面包及其制备方法 | |
| CN106417455A (zh) | 一种清肝明目发酵糯米面包及其制备方法 | |
| CN113180076A (zh) | 一种酵素饼干及其制备方法 | |
| CN106417454A (zh) | 一种养颜润肤发酵糯米面包及其制备方法 | |
| CN102308952B (zh) | 发酵食品淀粉质及蛋白质原料熟化方法 | |
| CN106578924A (zh) | 一种非油炸空心方便面及其制备方法 | |
| CN105385555A (zh) | 一种醋曲的制作及使用方法 | |
| CN116649532A (zh) | 具有低升糖功能杂豆馒头的制备方法 | |
| CN106417486A (zh) | 一种补气安神发酵糯米面包及其制备方法 | |
| CN108157934A (zh) | 一种葛根膳食纤维产品及制备方法 | |
| JP2000032933A (ja) | 発酵風味米粒又は米粉の製造法ならびに含有食品 | |
| KR20180135678A (ko) | 오징어 효소가수분해물을 첨가한 오징어 기정떡의 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170222 |