CN103190565B - Method for preparing rice steamed bread - Google Patents
Method for preparing rice steamed bread Download PDFInfo
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- CN103190565B CN103190565B CN201310123147.5A CN201310123147A CN103190565B CN 103190565 B CN103190565 B CN 103190565B CN 201310123147 A CN201310123147 A CN 201310123147A CN 103190565 B CN103190565 B CN 103190565B
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Abstract
The invention discloses a method for preparing rice steamed bread. The method comprises the steps of (1) kneading dough, (2) stewing, (3) molding, (4) fermenting; (5) steaming; and (6) cooling in production of the rice steamed bread. By providing the method for producing the rice steamed bread including a process of directly adding a certain amount of gluten powder and sodium alga acid into the gelatinized rice or rice to change the properties that the rice product does not have a gluten network structure, and has high viscosity and hardness, the rice steamed bread prepared by the preparation method has the structure similar to that of the common wheat bread, but has higher nutritive value than that of the common wheat bread.
Description
Technical field
The present invention relates to steamed bun manufacture technology field, in particular, relate to utilize the rice after gelatinization or directly utilize ground rice to make raw material the preparation method of making steamed bun.The metric system steamed bun that this preparation method is made has similar structure to common wheat steamed bun, but is of high nutritive value than common wheat steamed bun.
Background technology
Steamed bun is one of traditional staple food of Chinese residents, and along with the raising of living standards of the people and the quickening of rhythm of life, the level of socializations that staple food is produced is more and more higher, and manufacturing enterprise's scale is increasing.Investigate according to units concerned, the steamed bun that sell in current national cities and towns more than 9 one-tenth is that machining is produced, the enterprise that wherein has a daily output of 3-7t steamed bun accounts for 30%-40%, and the enterprise having a daily output of more than 8t accounts for 10%, and steamed bun has become the most large commercialization staple food manufactured goods.The raw material of traditional steamed bun is mainly wheat flour, and in China, rice is also one of traditional staple food, carbohydrate containing 75% left and right in rice, and protein 7%-8%, fatty 1.3%-1.8%, and contain abundant B family vitamin etc.In rice, the biological value of protein and amino acid whose composition are all high than cereal crops such as wheat, barley, millet, corns, and digestibility is also one higher in grain protein.Therefore, edible rice has higher nutritive value.
In addition, in China, have every year the poor rice of many mouthfeels and crack rice not to be utilized effectively.Utilize rice to manufacture steamed bun, the utilization that not only can be rice provides new direction, and the utilization rate that can improve the poor rice of this class mouthfeel or crack rice; And the value of rice protein is mainly reflected in it and is rich in various essential amino acids, especially lysine content is higher than other Cereals classes.But the protein in rice is different from the protein in wheat, after water suction, can not form the gluten network structure of high resilience and cohesive force, so it is higher that traditional rice made products mostly is water content, viscosity, the rice cake based food that hardness is larger, therefore there is not yet on the market the steamed bun or the Related product that utilize rice or ground rice to make at present.Therefore production technology, the selection Optimizing Process Parameters of innovating metric system steamed bun have been during metric system steamed bun is produced, to need the urgent problem solving, are also the needs of steamed bun industry development.
Summary of the invention
The object of the invention is to, provide a kind of and in the rice after gelatinization, add a certain amount of Gluten and sodium alginate to change in rice flour produts, there is no gluten network structure, the method for the production metric system steamed bun of large these character of viscosity, hardness.
The object of the invention is achieved through the following technical solutions:
A preparation method for metric system steamed bun, is characterized in that comprising the steps and process conditions:
(1) and face: the rice having cleaned is put in steamed rice machine pallet, add 1-1 according to per kilogram rice, the ratio of 2kg water adds water in rice and stirs, pallet is put into the boiling of steamed rice machine, and to grain of rice volumetric expansion to the twice grain of rice, centre does not have to take out after stiff part, then rice is stirred into meter Tuan Zhuan with mixer, again according to the ratio that is added into 10-40g Gluten and 1-4g sodium alginate in per kilogram rice, the rice group after stirring, Gluten and sodium alginate are poured in dough mixing machine and are stirred, the ratio of the active dry yeast then having activated according to per kilogram rice interpolation 2.5-7.5g lentamente is while stirring added into active dry yeast, continue to be again stirred to without dried noodle, smooth surface, the slightly sticky hand of rice group.
(2) leave standstill: the rice group becoming reconciled is placed in temperature 25-35 DEG C, the environment of relative humidity 75-85% left and right and leaves standstill 10 minutes.
(3) moulding: by the rice group the leaving standstill shape that is rubbed into strip, be twisted into thickness homogeneous with hand or machine, smooth cylindrical shape, then cuts into millet group by columniform rice post, is then twisted into ganoid steamed bun base.
(4) proof: the steamed bun base of forming is put into 35-40 DEG C, the proofing box of relative humidity 80-90% and proof 70-90 minute.
(5) steam: appropriate running water is put into steamer, and moderate heat is boiled, after having a large amount of steam, steamed bun is put into and carried out decatize 25-40 minute again.
(6) cooling: cooling at normal temperatures, can obtain finished product metric system steamed bun.
Described in described step (1), rice is general commercially available polished rice or long-grained nonglutinous rice, or the polished rice or the long-grained nonglutinous rice that in rice process, are ground are cracked rice.
The addition of water described in described step (1) is that in per kilogram rice, addition is 1.1-1.2kg.
Described in described step (1), Gluten addition is to add 25-30g in per kilogram rice; Described sodium alginate addition is to add 2-3g in per kilogram rice; Described Gluten and sodium alginate are general delicatessen food level Gluten and sodium alginate.
Yeast weight described in described step (1) is in yeast dry powder quality, and described yeast is general commercially available bread active dry yeast, and addition is that per kilogram rice adds the active dry yeast after 5g activation.
In described step (2), the meter Tuan Ying becoming reconciled is placed on to temperature 33-35 DEG C, the environment of about relative humidity 80-85% and leaves standstill 10 minutes.
In described step (4), the steamed bun base of forming is put into 35-37 DEG C, the proofing box of relative humidity 80-85% and proofed 85-90 minute.
In described step (4), the steamed bun base of forming is put into 38-40 DEG C, the proofing box of relative humidity 86-90% and proofed 70-80 minute.
Steamer put into by appropriate running water by described step (5), and moderate heat is boiled, after having a large amount of steam, steamed bun put into and carried out decatize 25-30 again and divide and adopt the steamed bread quality of said method gained as follows:
Outward appearance: surperficial pucker-free, subside, complete form.
Inner: matter structure feature homogeneous, flexible, be spongy, without coarse coarse pored, local lump, dry powder vestige.
Mouthfeel: without raw sense, do not stick to one's teeth, not gritty.
Flavour and smell: there is ground rice distinctive flavour and smell after fermenting, steaming, free from extraneous odour.
Specific volume >=1.7; Moisture≤45%; PH:5.6-7.2.
Escherichia coli≤30MPN/100g; Mold count≤200CFU/g; Pathogenic bacteria do not detect.
The present invention has the following advantages and beneficial effect:
Metric system steamed bun, not only, for the poor rice of mouthfeel provides new direction with the utilization of cracking rice, improves the utilization rate of rice; And the biological value of rice protein and amino acid whose composition all high than cereal crops such as wheat, barley, millet, corns, digestibility is also one higher in grain protein; In addition, the additive that the present invention adds is Gluten, and Gluten is the native protein extracting in wheat, and therefore product of the present invention, except having the nutritional labeling of rice, also has the nutritional labeling of original wheat flour steamed bun.Therefore, ground rice steamed bun has higher nutritive value than wheat flour steamed bun.In addition, another kind of additive sodium alginate of the present invention is a kind of safe food additives, can be used as the base material of bionic foods or remedy diet, because it is actually a kind of native cellulose, can slow down the absorption of fat sugar and cholate, there is reduction serum cholesterol, the effect of triglycerides and blood sugar in blood, can preventing hypertension, diabetes, the modern diseases such as obesity, it can suppress poisonous metal as strontium in enteron aisle, cadmium, the plumbous accumulation waiting in vivo, exactly because these important function of sodium alginate, at home and abroad day by day be valued by the people, Japanese calls " life prolonging food " the food that is rich in sodium alginate, American is called " marvellous food additives ", once there is result of study to show that high salt meals have a certain impact to health, and in traditional Flour product, in dough, be added into edible salt increasing gluten biceps, improve the internal structure of wheaten food, but in production technology of the present invention, be to utilize the gelling effect of sodium alginate to replace these effects of edible salt, therefore, product of the present invention will become a kind of fashion food of modern's pursuit, is particularly suitable for strictly controlling the crowd of edible salt intake.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but the scope of protection of present invention is not limited to the scope that is implemented on embodiment statement
Embodiment 1:
Preparation 10kg has cleaned up rice and has put in the pallet of steamed rice machine, 11kg water is added in rice and stirred, putting into the boiling of steamed rice machine does not have to take out after stiff part to volumetric expansion to twice, in the middle of the grain of rice, the rice taking out is stirred into meter Tuan Zhuan with mixer, then after rice group being mixed into 250g Gluten and 20g sodium alginate, pour dough mixing machine stirring into, then slowly add while stirring the active dry yeast that 50g has activated, then continue to be stirred to without the slightly sticky hand of dried noodle, smooth surface, dough; The environment that the dough of becoming reconciled is placed on to 30 DEG C of temperature, relative humidity 75% left and right leaves standstill 10 minutes; By the standing dough shape that is rubbed into strip, formed thickness homogeneous with hand or machine, smooth cylindrical shape, then cuts into little dough by the dough of cylinder, is then twisted into ganoid steamed bun base; The steamed bun base of forming is put into 37 DEG C, the proofing box of relative humidity 80% and proof 80 minutes; Appropriate running water is put into steamer, and moderate heat is boiled, after having a large amount of steam, the steamed bun proofing is put into and is carried out decatize 25 minutes again; Well-done steamed bun is cooling at normal temperatures, can obtain finished product metric system steamed bun.Make gained steamed bun and common wheat powder steamed bun basically identical, surperficial pucker-free, subside, complete form; Inner matter structure feature homogeneous, flexible, be spongy, without coarse coarse pored, local lump, dry powder vestige; Without raw sense, do not stick to one's teeth, not gritty; There is rice distinctive flavour and smell after fermenting, steaming.
Embodiment 2:
Preparation 10kg has cleaned up rice and has put in the pallet of steamed rice machine, 11.8kg water is added in rice and stirred, putting into the boiling of steamed rice machine does not have to take out after stiff part to volumetric expansion to twice, in the middle of the grain of rice, the rice taking out is stirred into meter Tuan Zhuan with mixer, then after rice group being mixed into 280g Gluten and 24g sodium alginate, pour dough mixing machine stirring into, then slowly add while stirring the active dry yeast that 50g has activated, then continue to be stirred to without the slightly sticky hand of dried noodle, smooth surface, dough; The environment that the dough of becoming reconciled is placed on to 30 DEG C of temperature, relative humidity 75% left and right leaves standstill 10 minutes; By the standing dough shape that is rubbed into strip, formed thickness homogeneous with hand or machine, smooth cylindrical shape, then cuts into little dough by the dough of cylinder, is then twisted into ganoid steamed bun base; The steamed bun base of forming is put into 37 DEG C, the proofing box of relative humidity 85% and proof 70 minutes; Appropriate running water is put into steamer, and moderate heat is boiled, after having a large amount of steam, the steamed bun proofing is put into and is carried out decatize 25 minutes again; Well-done steamed bun is cooling at normal temperatures, can obtain finished product metric system steamed bun.Make gained steamed bun and common wheat powder steamed bun basically identical, surperficial pucker-free, subside, complete form; Inner matter structure feature homogeneous, flexible, be spongy, without coarse coarse pored, local lump, dry powder vestige; Without raw sense, do not stick to one's teeth, not gritty; There is ground rice distinctive flavour and smell after fermenting, steaming.
Embodiment 3:
Preparation 10kg has cleaned up rice and has put in the pallet of steamed rice machine, 11.8kg water is added in rice and stirred, putting into the boiling of steamed rice machine does not have to take out after stiff part to volumetric expansion to twice, in the middle of the grain of rice, the rice taking out is stirred into meter Tuan Zhuan with mixer, then after rice group being mixed into 250g Gluten and 30g sodium alginate, pour dough mixing machine stirring into, then slowly add while stirring the active dry yeast that 50g has activated, continue to be again stirred to without dried noodle the slightly sticky hand of smooth surface dough; The environment that the dough of becoming reconciled is placed on to 30 DEG C of temperature, relative humidity 75% left and right leaves standstill 10 minutes, by the standing dough shape that is rubbed into strip, formed thickness homogeneous, smooth cylindrical shape with hand or machine, then the dough of cylinder is cut into little dough, be then twisted into ganoid steamed bun base; The steamed bun base of forming is put into 37 DEG C, the proofing box of relative humidity 80% and proof 80 minutes; Appropriate running water is put into steamer, and moderate heat is boiled, after having a large amount of steam, the steamed bun proofing is put into and is carried out decatize 25 minutes again; Well-done steamed bun is cooling at normal temperatures, can obtain finished product metric system steamed bun.Make gained steamed bun and common wheat powder steamed bun basically identical, surperficial pucker-free, subside, complete form; Inner matter structure feature homogeneous, flexible, be spongy, without coarse coarse pored, local lump, dry powder vestige; Without raw sense, do not stick to one's teeth, not gritty; There is ground rice distinctive flavour and smell after fermenting, steaming.
Embodiment 4:
Preparation 10kg has cleaned up rice and has put in the pallet of steamed rice machine, 12kg water is added in rice and stirred, putting into the boiling of steamed rice machine does not have to take out after stiff part to volumetric expansion to twice, in the middle of the grain of rice, the rice taking out is stirred into meter Tuan Zhuan with mixer, then after rice group being mixed into 300g Gluten and 20g sodium alginate, pour dough mixing machine stirring into, then slowly add while stirring the active dry yeast that 50g has activated, then continue to be stirred to without the slightly sticky hand of dried noodle, smooth surface, dough; The environment that the dough of becoming reconciled is placed on to 30 DEG C of temperature, relative humidity 75% left and right leaves standstill 10 minutes; By the standing dough shape that is rubbed into strip, formed thickness homogeneous with hand or machine, smooth cylindrical shape, then cuts into little dough by the dough of cylinder, is then twisted into ganoid steamed bun base; The steamed bun base of forming is put into 37 DEG C, the proofing box of relative humidity 85% and proof 70 minutes; Appropriate running water is put into steamer, and moderate heat is boiled, after having a large amount of steam, the steamed bun proofing is put into and is carried out decatize 25 minutes again; Well-done steamed bun is cooling at normal temperatures, can obtain finished product metric system steamed bun.Make gained steamed bun and common wheat powder steamed bun basically identical, surperficial pucker-free, subside, complete form; Inner matter structure feature homogeneous, flexible, be spongy, without coarse coarse pored, local lump, dry powder vestige; Without raw sense, do not stick to one's teeth, not gritty; There is ground rice distinctive flavour and smell after fermenting, steaming.
Embodiment 5:
Preparation 10kg has cleaned up rice and has put in the pallet of steamed rice machine, 12kg water is added in rice and stirred, putting into the boiling of steamed rice machine does not have to take out after stiff part to volumetric expansion to twice, in the middle of the grain of rice, the rice taking out is stirred into meter Tuan Zhuan with mixer, then after rice group being mixed into 300g Gluten and 30g sodium alginate, pour dough mixing machine stirring into, then slowly add while stirring the active dry yeast that 50g has activated, then continue to be stirred to without the slightly sticky hand of dried noodle, smooth surface, dough; The environment that the dough of becoming reconciled is placed on to 30 DEG C of temperature, relative humidity 75% left and right leaves standstill 10 minutes; By the standing dough shape that is rubbed into strip, formed thickness homogeneous with hand or machine, smooth cylindrical shape, then cuts into little dough by the dough of cylinder, is then twisted into ganoid steamed bun base; The steamed bun base of forming is put into 37 DEG C, the proofing box of relative humidity 80% and proof 80 minutes; Appropriate running water is put into steamer, and moderate heat is boiled, after having a large amount of steam, the steamed bun proofing is put into and is carried out decatize 25 minutes again; Well-done steamed bun is cooling at normal temperatures, can obtain finished product metric system steamed bun.Make gained steamed bun and common wheat powder steamed bun basically identical, surperficial pucker-free, subside, complete form; Inner matter structure feature homogeneous, flexible, be spongy, without coarse coarse pored, local lump, dry powder vestige; Without raw sense, do not stick to one's teeth, not gritty; There is ground rice distinctive flavour and smell after fermenting, steaming.
Claims (9)
1. a preparation method for metric system steamed bun, is characterized in that comprising the steps and process conditions:
(1) and face: the rice having cleaned is put in steamed rice machine pallet, the ratio of adding 1-1.2kg water according to per kilogram rice adds water in rice and stirs, pallet is put into the boiling of steamed rice machine to grain of rice volumetric expansion to twice, in the middle of the grain of rice, do not have to take out after stiff part, then rice is stirred into meter Tuan Zhuan with mixer, again according to the ratio that is added into 10-40g Gluten and 1-4g sodium alginate in per kilogram rice, the rice group after stirring, Gluten and sodium alginate are poured in dough mixing machine and are stirred, the ratio of the active dry yeast then having activated according to per kilogram rice interpolation 2.5-7.5g lentamente is while stirring added into active dry yeast, continue to be again stirred to without dried noodle, smooth surface, the slightly sticky hand of rice group,
(2) leave standstill: the rice group becoming reconciled is placed in temperature 25-35 DEG C, the environment of relative humidity 75-85% and leaves standstill 10 minutes;
(3) moulding: by the rice group the leaving standstill shape that is rubbed into strip, be twisted into thickness homogeneous with hand or machine, smooth cylindrical shape, then cuts into millet group by columniform rice post, is then twisted into ganoid steamed bun base;
(4) proof: the steamed bun base of forming is put into 35-40 DEG C, the proofing box of relative humidity 80-90% and proof 70-90 minute;
(5) steam: appropriate running water is put into steamer, and moderate heat is boiled, after having a large amount of steam, steamed bun is put into and carried out decatize 25-40 minute again;
(6) cooling: cooling at normal temperatures, can obtain finished product metric system steamed bun.
2. the preparation method of a kind of metric system steamed bun as claimed in claim 1, it is characterized in that described in described step (1), rice is general commercially available polished rice or long-grained nonglutinous rice, or the polished rice or the long-grained nonglutinous rice that in rice process, are ground is cracked rice.
3. the preparation method of a kind of metric system steamed bun as claimed in claim 1, the addition that it is characterized in that water described in described step (1) is that in per kilogram rice, addition is 1.1-1.2kg.
4. the preparation method of a kind of metric system steamed bun as claimed in claim 1, is characterized in that described in described step (1), Gluten addition is to add 25-30g in per kilogram rice; Described sodium alginate addition is to add 2-3g in per kilogram rice; Described Gluten and sodium alginate are general delicatessen food level Gluten and sodium alginate.
5. the preparation method of a kind of metric system steamed bun as claimed in claim 1, it is characterized in that described in described step (1) that yeast weight is in yeast dry powder quality, described yeast is general commercially available bread active dry yeast, and addition is that per kilogram rice adds the active dry yeast after 5g activation.
6. the preparation method of a kind of metric system steamed bun as claimed in claim 1, is characterized in that the meter Tuan Ying becoming reconciled in described step (2) is placed on temperature 33-35 DEG C, the environment of relative humidity 80-85% and leaves standstill 10 minutes.
7. the preparation method of a kind of metric system steamed bun as claimed in claim 1, is characterized in that in described step (4), the steamed bun base of forming being put into 35-37 DEG C, the proofing box of relative humidity 80-85% and proofs 85-90 minute.
8. the preparation method of a kind of metric system steamed bun as claimed in claim 1, is characterized in that in described step (4), the steamed bun base of forming being put into 38-40 DEG C, the proofing box of relative humidity 86-90% and proofs 70-80 minute.
9. the preparation method of a kind of metric system steamed bun as claimed in claim 1, is characterized in that appropriate running water put into steamer by described step (5), and moderate heat is boiled, after having a large amount of steam, steamed bun is put into and is carried out decatize 25-30 again and divide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310123147.5A CN103190565B (en) | 2013-04-10 | 2013-04-10 | Method for preparing rice steamed bread |
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| CN201310123147.5A CN103190565B (en) | 2013-04-10 | 2013-04-10 | Method for preparing rice steamed bread |
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| CN103190565B true CN103190565B (en) | 2014-09-17 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105010984A (en) * | 2014-04-28 | 2015-11-04 | 丽水市天天向上餐饮管理有限公司 | Rice steamed bread |
| CN107334053A (en) * | 2017-06-16 | 2017-11-10 | 王晓彬 | A kind of special steamed bun powder of diabetes and preparation method thereof and purposes |
| CN107198101A (en) * | 2017-06-16 | 2017-09-26 | 王晓彬 | A kind of ease constipation road steamed bun powder and preparation method thereof and purposes |
| CN107348446A (en) * | 2017-07-18 | 2017-11-17 | 望谟县金腾软木（淀粉）制品有限责任公司 | A kind of typical local food prepared with acorn nut powder and preparation method thereof |
| CN109430725B (en) * | 2018-12-28 | 2022-02-18 | 河北省农林科学院谷子研究所 | Industrial production method of germinated millet steamed bread |
| CN112544868A (en) * | 2020-11-18 | 2021-03-26 | 湖南馒贝贝食品科技有限公司 | Preparation method of whole brown rice old fermented steamed bread |
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| CN101558847B (en) * | 2009-05-26 | 2012-04-18 | 华中农业大学 | Special ferment cake powder, method for preparing same and application thereof |
| CN102283269B (en) * | 2011-07-25 | 2013-05-29 | 汪琳 | Method for preparing pure rice flour bread and pure rice flour bread prepared by same |
| CN102302043B (en) * | 2011-09-28 | 2012-06-20 | 中南林业科技大学 | Processing method for rice bread |
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