CN108739924A - A kind of rice bread product and its processing method - Google Patents
A kind of rice bread product and its processing method Download PDFInfo
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- CN108739924A CN108739924A CN201810533420.4A CN201810533420A CN108739924A CN 108739924 A CN108739924 A CN 108739924A CN 201810533420 A CN201810533420 A CN 201810533420A CN 108739924 A CN108739924 A CN 108739924A
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- 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
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- 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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- 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
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
- 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
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of rice bread product and preparation method thereof, the product includes each component of following parts by weight：800-900 parts of rice meal, 100-150 parts of egg pulp, 100-150 parts of butter, 50-100 parts of crystal diabetin, 35-70 parts of trehalose, 10-80 parts of tanimoto powder, 5-25 parts of milk powder, 0.1-2 parts of complex enzyme formulation, 5-15 parts of yeast cake, 0.1%-0.5% parts of Compositional antiseptic agent, 400-600 parts of water；The rice that the raw material that the rice meal uses processes 3 grades of following level of generation for polished rice or long-grained nonglutinous rice through grinding paddy.The present invention makes full use of cracking rice of being generated in rice process and the by-products such as rice crushed rices powder are as major ingredient, flour is not added completely, the rice bread of preparation, it is mouthfeel Q bullets, full of nutrition, by-product in making full use of rice to process, the economic value of rice is substantially increased, there is good market application prospect.
Description
Technical field
The present invention relates to food processing technology fields, specifically, being related to a kind of rice bread product and its processing method.
Background technology
China's food import amount goes up year by year, it is contemplated that annual import volume will be more than 60,000,000 tons, the grain of whole world outlet
Mostly there is half that will transport China to.Rice is one of staple food of the mankind, is analyzed according to modern nutriology, and rice contains protein, fat
Fat, vitamin B1, vitamin A etc.；Protein is mainly oryzenin, followed by, oryzenin and globulin, protein
The composition of biological value and amino acid is all higher than cereal crops such as wheat, barley, millet, corns, digestibility 66.8%-
83.1% and the higher one kind of grain protein.In rice cortex and plumule containing abundant protein, fat, vitamin,
The nutriments such as minerals, in rice milling process, as the stone roller of cortex and plumule is de-, contained nutritional ingredient also disappears therewith.
So the machining accuracy of rice is higher, nutrient component damages are also more.It is distinguished according to machining accuracy, rice can be divided into one to four
Grade, rice price variance is larger between different stage, cracks rice and rice crushed rices powder full of nutrition does not obtain the sufficient utilization of resources.
With the continuous aggravation of rice industry competition, M&A integration and capital operation are increased between large-scale rice enterprise,
Rice enterprise increasingly payes attention to making full use of for raw material, and rice deep processing demand is also gradually paid attention to.China's yield of brown rice occupies
First place in the world and with very large resource advantage.Rice is as a kind of important grain class raw material, if the cakes such as bread can be put into
Industry will push the processing and upgrading of entire industry.Country's rice is mainly based on preliminary working at present, cracking rice in process,
Rice the efficiently using for by-products such as crushed rices is relevant enterprise urgent problem, slightly poor big of unsound grain content is high, grade
Rice deep processing is at baking goods, can not when being directly used in manufacture bread using existing method because it is free of mucedin
Gluten structure is formed, causes mouthfeel excessively loose and tacky.
All it is laboratory theory type experiment although the prior art has carried out numerous studies to rice bread.
CN105901061A discloses a kind of using Strong flour as the rice bread of primary raw material, and wherein high-strength flour is (main
Material), rice flour and other dispensings mixing further make bread, technique includes the preparation of Rice & peanut milk, the preparation of dough, fermentation, provocation
With baking etc..The method is unlimited to the feedstock grade of rice, while rice content is relatively low.
CN104430681A discloses a kind of meter of tailored flour for bread and manufacturing method and application, with rice meal, fermentation rice
Powder, tanimoto powder, fermenting agent and auxiliary material are formed by specific technique productions.But it is multiple that rice meal manufacturing process is sent out in this method
It is miscellaneous, it is more demanding to processing enterprise's hardware device.
CN104186603A discloses a kind of soft convenient nutritive rice bread and its production method, is related to rice flour material, ripe
Feed powder and germinated rice powder, rice flour material be rice impregnate at room temperature, defibrination, screening, dehydration and drying；Cooked rice flour noodles material is that rice flour material steams
Ripe gelatinization, germinated rice powder are water to be added after rice germinates germination Rice & peanut milk is made, and are then fermented, dry.Above method is to rice
Processing is complicated.
Rice can not form gluten structure when being directly used in making bread, keep mouthfeel excessively loose because it is free of mucedin
It dissipates, meanwhile, retrogradation easy to aging after bread is made in rice meal, causes such product that can not accomplish sale in effective shelf-life.It is existing
Although technology has carried out numerous studies to rice bread, general when preparing rice bread there are two types of methods：First, by big
The metric system is at powder, and then further modulation dough prepares bread；Second is that Rice & peanut milk is made after rice is gelatinized, dough is further made；
Dry method powder, existing research are not classified and are made full use of to rice raw material, and the fineness of rice meal is also without specifically
It is bright；Wet method mashing gelatinization, process is complex, is not suitable for industrialized production.
Invention content
In view of the drawbacks of the prior art, the object of the present invention is to provide a kind of rice bread product and its processing methods.This
The short slab for aiming to overcome that existing rice flour packet technology of invention, not comprehensive nutrition is easy to aging, and bread collapses, mouthfeel aging
Deng the present invention is comprehensive by making full use of cracking rice and rice crushed rices powder for inferior grade, nutrition, is replaced using trehalose and crystal diabetin white
Granulated sugar, has the function of centainly extending the shelf life and improve mouthfeel, and products obtained therefrom rice component content is more than 90%, elasticity and mouth
Sense is preferable, meets dual requirements of the consumer to nutrition and taste, while increasing rice added value；And this method equipment letter
Single, easy to implement the method, good in taste in shelf life of products, not aging is suitable for industrialized production, has in food processing technology field
It is widely applied foreground.
The purpose of the present invention is what is be achieved through the following technical solutions：
The present invention provides a kind of rice bread products, include each component of following parts by weight：Rice meal 800-900
Part, 100-150 parts of egg pulp, 100-150 parts of butter, 50-100 parts of crystal diabetin, 35-70 parts of trehalose, tanimoto powder 10-80
Part, 5-25 parts of milk powder, 0.1-2 parts of complex enzyme formulation, 5-15 parts of yeast cake, 0.1%-0.5% parts of Compositional antiseptic agent, water 400-
600 parts.
Preferably, include each component of following parts by weight：800 parts of rice meal, 100 parts of egg pulp, 100 parts of butter, knot
50 parts of brilliant fructose, 35 parts of trehalose, 10 parts of tanimoto powder, 5 parts of milk powder, 0.5 part of complex enzyme formulation, 8 parts of yeast cake, 450 parts of water.
Preferably, the raw material that the rice meal uses processes the 3 grades of following level generated for polished rice or long-grained nonglutinous rice through grinding paddy
Rice (containing crack rice and rice crushed rices)；The rice humidity is 6% or less.
Preferably, the preparation method of the rice meal is：Raw Materials Rice is ground at rotating speed 1000-1400r/min, is obtained
Fineness is the rice meal of 100-200 mesh.
The present invention also provides a kind of processing methods of rice bread product, include the following steps：
A, trehalose, tanimoto powder, milk powder, complex enzyme formulation, egg pulp, crystal diabetin are weighed in proportion, Compositional antiseptic agent,
It is added in rice meal, mixed powder is made；
B, water is added in mixed powder stir evenly for the first time, obtains dough；
C, dough made from step B second is carried out to stir；
D, butter is added in the dough after second is stirred, then carries out third time stirring；
E, the dough after third time stirs is fermented, then provocation is toasted to get rice bread product.
Preferably, second stirring the specific steps are：First 10-15 turns/min stirring 1-5min, then 20-30
Turn/min stirring 2-10min, then 35-50 turns/min stirrings 1-5min.
Preferably, third time stirring the specific steps are：First 10-15 turns/min stirring 1-5min, then 20-30
Turn/min stirring 2-10min, then 35-50 turns/min stirrings 1-5min.
Preferably, the condition of the fermentation is：At humidity 70-80%, 32-37 DEG C of temperature, fermentation time 30-40min.
Preferably, the condition of the provocation is：At humidity 70-80%, 25-30 DEG C of temperature, proofing period 1-1.5h.
Preferably, the baking condition is：190-210 DEG C of excessive internal heat temperature, lower 200-220 DEG C of temperature of fire, bakes 18-25min.
In the present invention, the bread refers to using wheat flour, yeast, salt, water as primary raw material, appropriate amount of auxiliary materials is added, through stirring
Soft more empty food made of the techniques such as noodles served with soy sauce, sesame butter, etc. group, fermentation, shaping provocation, baking or frying, and before or after baking maturation
In bread embryo surface or the internal product for adding cream, margarine, albumen, cocoa, jam etc..Generally comprise soft bread,
Hard bread, shortening bread and condiment bread are several.
The machining accuracy (milling degree)：Rice embryo residual and grain of rice surface and back of the body ditch residual layer after processing
Degree.It is examined with the machining accuracy standard control that country formulates.
It is described to crack rice (broken kerned)：Length is less than with Lot sample grain of rice average length 3/4ths, retains
The imperfect grain of rice on 1.0mm round-hole meshes；
The rice crushed rices：By-product after rice processing, during rice is processed into rice, some rice is because of machinery
The reasons such as processing are broken to be become to crack rice, wherein (wherein containing one by a kind of grain of rice most fine crushing that white rice grader is isolated
Part bran powder) become rice crushed rices, that is, granularity is less than the endosperm particle cracked rice.
The trehalose：It is the irreducibility disaccharide being widely present in a kind of nature, there is the spy for keeping biologos
Distinguished service energy, it can be effectively protected cell membrane and albumen as a result, and external trehalose equally have and stablize biomembrane and albumen
The characteristic of matter.Trehalose can keep product freshness and deliciousness in food, inhibit protein denaturation, lipid consumption to lose old with starch
Change, its shelf-life can be extended at normal temperatures.
The crystal diabetin：Monosaccharide is the highest sugar of chemism in carbohydrate, is naturally occurring in honey and jerusalem artichoke, witloof
In equal feverfews.Fructose sugariness is high, there is fruit aroma, and calorific value is low, is metabolized in vivo faster than glucose, is easily absorbed by organisms profit
With, and insulin is not depended on, small to blood sugar influence, the patient for being suitable for glucose metabolism and dyshepatia supplements energy.?
Human body interior energy promotes beneficial bacteria such as Bifidobacterium class growth and breeding, inhibits harmful bacteria growth, improves people's functions of intestines and stomach and metabolism,
Reduce blood fat, will not saprodontia, be diabetes patient, adiposis patient, infant foods ideal sweetener.
Compared with prior art, the present invention has following advantageous effect：
1, the present invention makes full use of cracking rice of being generated in rice process and the by-products such as rice crushed rices powder are as major ingredient, feature
It is not add flour completely, the rice bread of preparation, mouthfeel Q bullets, full of nutrition, the by-product in making full use of rice to process
Object substantially increases the economic value of rice, has good market application prospect；
2, the present invention substitutes white granulated sugar using trehalose and crystal diabetin, can be effectively improved product tissue, extend product
Shelf-life, while meeting the dietary requirement for avoiding sugared crowd.
3, the present invention uses dry method powder, is conducive to transport and processing, and manufactured rice bread, rice content is high, product
Shelf-life meets market circulation demand, in good taste and full of nutrition, has prodigious market potential.
Specific implementation mode
With reference to specific embodiment, the present invention is described in detail.Following embodiment will be helpful to the technology of this field
Personnel further understand the present invention, but the invention is not limited in any way.It should be pointed out that the ordinary skill of this field
For personnel, without departing from the inventive concept of the premise, various modifications and improvements can be made.These belong to the present invention
Protection domain.
Embodiment 1
A kind of rice bread product is present embodiments provided, is counted in parts by weight, including formula as below：900 parts of rice meal,
150 parts of egg pulp, 150 parts of butter, 100 parts of crystal diabetin, 70 parts of trehalose, 80 parts of tanimoto powder, 5 parts of milk powder, complex enzyme formulation 2
Part, 15 parts of yeast cake, 0.5% part of Compositional antiseptic agent, 400-600 parts of water；
The production method of the rice bread product, comprises the steps of：
Step S1, rice are selected and are pre-processed：Using edible polished rice or long-grained nonglutinous rice as raw material, chooses and grind what paddy process generated
The rice (containing particle and rice crushed rices powder) of 3 grades of following level, 6% or less parameter request humidity；
Step S2, rice milling：Choose the special flour mill of rice, motor milling rotating speed 1400r/min, gained rice flour fineness
In 200 mesh, crosses 100 mesh or more and sieve, obtain rice meal；
Step S3, dispensing：Trehalose, tanimoto powder, milk powder, complex enzyme formulation, egg pulp, crystal diabetin are weighed in proportion,
Compositional antiseptic agent is added in rice meal obtained by step (2), mixed powder is made；
Step S4, adds water to mix thoroughly：Clear water (25 DEG C or so of water temperature) is weighed in proportion, is added to primary obtained by step (3)
It in mixed powder, is stirred, until uniformly；
Step S5 is stirred (gluten is dismissed)：Using hook-shaped stirring rod, switch to middling speed after (15 turns/min) stirring 1min of low speed
10min are stirred in (30 turns/min) of stirring, then (50 turns/min) stirring 5min of high speed；Observe dough state；
Step S6 is added butter and continues to dismiss：100 parts of the butter that will have been weighed is added in the dough that step (5) makes,
Switch to (30 turns/min) stirring 2min of moderate-speed mixer after continuing (15 turns/min) stirring 1min of low speed, then high speed (50 turns/min)
Stir 5min；Later stage timely stretching dough, observation gluten is formed, until dough is stretchable at thin and fine and smooth state.Dough
About 25 DEG C of final temperature；
Step S7, fermentation：Dough obtained by step (6) is placed into provocation in proofing box, the control of proofing box condition is wet
Degree 80%, 32 DEG C of temperature, fermentation time 35min；
Step S8, cutting, provocation：Dough obtained by step (7) is cut, after being organized into definite shape, is put into awake
It sends out case and continues provocation 1h, proofing box temperature is 27 DEG C, and humid control is 75% to get the dough fermented in proofing box；
Step S9, baking：Dough obtained by step (8) is put into Steam roaster, 210 DEG C of excessive internal heat temperature, lower fire temperature 220
DEG C, 18min is baked, natural cooling is taken out, is packed to get finished product.
Embodiment 2
A kind of rice bread product is present embodiments provided, is counted in parts by weight, including formula as below：800 parts of rice meal,
100 parts of egg pulp, 100 parts of butter, 50 parts of crystal diabetin, 35 parts of trehalose, 10 parts of tanimoto powder, 5 parts of milk powder, complex enzyme formulation
0.5 part, 8 parts of yeast cake, 0.5% part of Compositional antiseptic agent, 450 parts of water；
The production method of the rice bread product, comprises the steps of：
Step S1, rice are selected and are pre-processed：Using edible polished rice or long-grained nonglutinous rice as raw material, chooses and grind what paddy process generated
The rice (containing particle and rice crushed rices powder) of 3 grades of following level, 6% or less parameter request humidity；
Step S2, rice milling：Choose the special flour mill of rice, motor milling rotating speed 1200r/min, gained rice flour fineness
In 200 mesh, crosses 100 mesh or more and sieve, obtain rice meal；
Step S3, dispensing：Weigh trehalose, tanimoto powder, milk powder, complex enzyme formulation in proportion, egg pulp, crystal diabetin,
Compositional antiseptic agent is added in rice meal obtained by step (2), mixed powder is made；
Step S4, adds water to mix thoroughly：Clear water (25 DEG C or so of water temperature) is weighed in proportion, is added to primary obtained by step (3)
It in mixed powder, is stirred, until uniformly；
Step S5 is stirred (gluten is dismissed)：Using hook-shaped stirring rod, switch to middling speed after (10 turns/min) stirring 3min of low speed
5min are stirred in (20 turns/min) of stirring, then (35 turns/min) stirring 2min of high speed；Observe dough state；
Step S6 is added butter and continues to dismiss：100 parts of the butter that will have been weighed is added in the dough that step (5) makes,
Switch to (20 turns/min) stirring 3min of moderate-speed mixer after continuing (10 turns/min) stirring 3min of low speed, then high speed (35 turns/min)
Stir 2min；Later stage timely stretching dough, observation gluten is formed, until dough is stretchable at thin and fine and smooth state.Dough
About 25 DEG C of final temperature；
Step S7, fermentation：Dough obtained by step (6) is placed into provocation in proofing box, the control of proofing box condition is wet
Degree 70%, 37 DEG C of temperature, fermentation time 40min；
Step S8, cutting, provocation：Dough obtained by step (7) is cut, after being organized into definite shape, is put into awake
It sends out case and continues provocation 1.2h, proofing box temperature is 25 DEG C, and humid control is 70% to get the dough fermented in proofing box；
Step S9, baking：Dough obtained by step (8) is put into Steam roaster, 210 DEG C of excessive internal heat temperature, lower fire temperature 210
DEG C, 20min is baked, natural cooling is taken out, is packed to get finished product.
Embodiment 3
A kind of rice bread product is present embodiments provided, is counted in parts by weight, including formula as below：It is 850 parts of rice, complete
130 parts of egg liquid, 120 parts of butter, 80 parts of crystal diabetin, 50 parts of trehalose, 50 parts of tanimoto powder, 15 parts of milk powder, complex enzyme formulation 1
Part, 5 parts of yeast cake, 0.1% part of Compositional antiseptic agent, 510 parts of water；
The production method of the rice bread product, comprises the steps of：
Step S1, rice are selected and are pre-processed：Using edible polished rice or long-grained nonglutinous rice as raw material, chooses and grind what paddy process generated
The rice (containing particle and rice crushed rices powder) of 3 grades of following level, 6% or less parameter request humidity；
Step S2, rice milling：Choose the special flour mill of rice, motor milling rotating speed 1000r/min, gained rice flour fineness
In 200 mesh, crosses 100 mesh or more and sieve, obtain rice meal；
Step S3, dispensing：Weigh trehalose, tanimoto powder, milk powder, complex enzyme formulation in proportion, egg pulp, crystal diabetin,
Compositional antiseptic agent is added in rice meal obtained by step (2), mixed powder is made；
Step S4, adds water to mix thoroughly：Clear water (25 DEG C or so of water temperature) is weighed in proportion, is added to primary obtained by step (3)
It in mixed powder, is stirred, until uniformly；
Step S5 is stirred (gluten is dismissed)：Using hook-shaped stirring rod, switch to middling speed after (10 turns/min) stirring 5min of low speed
2min are stirred in (20 turns/min) of stirring, then (40 turns/min) stirring 1min of high speed；Observe dough state；
Step S6 is added butter and continues to dismiss：100 parts of the butter that will have been weighed is added in the dough that step (5) makes,
Switch to (20 turns/min) stirring 10min of moderate-speed mixer after continuing (10 turns/min) of low speed stirring 5min, then high speed (40 turns/
Min 1min) is stirred；Later stage timely stretching dough, observation gluten is formed, until dough is stretchable at thin and fine and smooth state.Face
About 25 DEG C of the final temperature of group；
Step S7, fermentation：Dough obtained by step (6) is placed into provocation in proofing box, the control of proofing box condition is wet
Degree 70%, 35 DEG C of temperature, fermentation time 30min；
Step S8, cutting, provocation：Dough obtained by step (7) is cut, after being organized into definite shape, is put into awake
It sends out case and continues provocation 1h, proofing box temperature is 30 DEG C, and humid control is 80% to get the dough fermented in proofing box；
Step S9, baking：Dough obtained by step (8) is put into Steam roaster, 190 DEG C of excessive internal heat temperature, lower fire temperature 200
DEG C, 25min is baked, natural cooling is taken out, is packed to get finished product.
Comparative example 1
This comparative example provides a kind of rice bread product, and the raw material and preparation method are substantially the same manner as Example 1, no
It is only that with place：The rice powder raw material that this comparative example uses is the two level rice through grinding paddy processing generation.
Comparative example 2
This comparative example provides a kind of rice bread product, and the raw material and preparation method are substantially the same manner as Example 1, no
It is only that with place：The white granulated sugar of the parts by weight such as this comparative example use replaces trehalose and crystal diabetin.
Comparative example 3
This comparative example provides a kind of rice bread product, and the raw material and preparation method are substantially the same manner as Example 2, no
It is only that with place：Trehalose is not added in the component of this comparative example, the content of crystal diabetin is 85 parts.
Compliance test result：
The bread product that above-described embodiment and comparative example are prepared carries out sensory evaluation and shelf-life experiment.Specifically
It is as follows：
1, sensory evaluation
1.1 evaluation indexes (table 1)
1 rice bread sensory evaluation index of table
Integrated sensory's score=form * 0.2+ color and luster * 0.15+ smell * 0.15+ mouthfeel * 0.25+ organize * 0.25
1.2 Analyses Methods for Sensory Evaluation Results
2 sensory evaluation score of table
| Form | Color and luster | Smell | Mouthfeel | Tissue | Comprehensive score | |
| Embodiment 1 | 3 | 4 | 3 | 3 | 3 | 3.15 |
| Embodiment 2 | 4 | 4 | 4 | 4 | 4 | 4 |
| Embodiment 3 | 2 | 3 | 3 | 3 | 2 | 2.55 |
| Comparative example 1 | 3 | 4 | 2 | 3 | 3 | 3 |
| Comparative example 2 | 4 | 4 | 3 | 4 | 4 | 3.85 |
| Comparative example 3 | 3 | 3 | 2 | 3 | 2 | 2.6 |
Analyses Methods for Sensory Evaluation Results is as shown in table 2, and as shown in Table 2, embodiment 2 is in product form, color and luster, smell, mouthfeel, tissue
Etc. tool feedback it is relatively high.Compared with comparative example 2, embodiment 2 is more excellent in product odour level, illustrates that this patent uses big
The rice bread product of rice by-product exploitation can compare refined rice meal, and more preferable in meter Xiang Qi.
2, the shelf-life tests
2.1 shelf-life accelerated tests
2.1.1 shelf-life accelerated test designs
Shelf life accelerated test in 37 DEG C of rice bread, 75% environment of humidity, it is total from acid value, peroxide value, mould, bacterium colony
The indexs such as number, coliform level (table 3) carries out comprehensive assessment shelf life of products.
3 rice bread physicochemical and microbial index of table
Note：Acid value, peroxide value belong to physical and chemical index, and mould, bacterium colony and coliform belong to microbiological indicator
4 rice bread physicochemical and microbial index testing result of table
2.1.2 shelf-life accelerated test result
As can be known from Table 4, during embodiment 1,2,3 and comparative example 1 were tested at 8 days, the physical and chemical index of rice Bread Samples and
Microbiological indicator all keeps qualified, and comparative example 2 is unqualified in the 7th day microbiological indicator, and comparative example 3 physics and chemistry occurred at the 8th day
Index is unqualified, illustrates that the crystal diabetin used in this patent and trehalose compound proportion help to extend guaranteeing the quality for rice bread
Phase, this is because trehalose is to inhibiting fat rancidity to have a good effect, and the low water activity of crystal diabetin and humectant energy
Delay food aging, prevents from going mouldy.
2.2 room temperature shelf-lifves tested
2.2.1 room temperature shelf-life experimental design
Rice bread preserves 40 days in room temperature environment, and carrying out comprehensive assessment product from sensory evaluation index (table 5) guarantees the quality
Product quality in phase.
5 rice bread sensory evaluation index of table
Integrated sensory's score=form * 0.2+ color and luster * 0.15+ smell * 0.15+ mouthfeel * 0.25+ organize * 0.25
2.2.1 room temperature shelf-life test result
6 rice bread sensory evaluation score of table
As can be known from Table 6, after being preserved 40 days in room temperature environment, the sense organ comprehensive score of embodiment and comparative example is all
Decline, wherein the score of comparative example 2 and comparative example 3 is less than embodiment 1,2,3 and comparative example 1, especially refers in mouthfeel and tissue
It marks in score, this illustrates that the compounding crystal diabetin and trehalose used in this patent can significantly improve in the rice bread shelf-life
Aging phenomenon.
From table 2,4,6 it is found that comparative example 2 compared with Example 2, sense organ comprehensive score also has decline, and physics and chemistry and
Microbiological indicator is suitable.Illustrate it is using the present invention crack rice and the by-products such as rice crushed rices powder replace two level rice as major ingredient, will not
Cause the reduction of physics and chemistry and microbiological indicator, and sensory evaluation index especially smell and mouthfeel can be improved to a certain extent
Score.
There are many concrete application approach of the present invention, the above is only a preferred embodiment of the present invention.More than it should be pointed out that
Embodiment is merely to illustrate the present invention, and the protection domain being not intended to restrict the invention.For the common skill of the art
For art personnel, without departing from the principle of the present invention, several improvement can also be made, these improvement also should be regarded as this hair
Bright protection domain.
Claims (10)
1. a kind of rice bread product, which is characterized in that include each component of following parts by weight：It is 800-900 parts of rice meal, complete
100-150 parts of egg liquid, 100-150 parts of butter, 50-100 parts of crystal diabetin, 35-70 parts of trehalose, 10-80 parts of tanimoto powder, milk powder
5-25 parts, 0.1-2 parts of complex enzyme formulation, 5-15 parts of yeast cake, 0.1%-0.5% parts of Compositional antiseptic agent, 400-600 parts of water.
2. rice bread product according to claim 1, which is characterized in that include each component of following parts by weight：Greatly
800 portions of rice flour, 100 parts of butter, 50 parts of crystal diabetin, 35 parts of trehalose, 10 parts of tanimoto powder, 5 parts of milk powder, is answered at 100 parts of egg pulp
With preservative 0.5%, 0.5 part of complex enzyme formulation, 8 parts of yeast cake, 450 parts of water.
3. rice bread product according to claim 1, which is characterized in that the raw material that the rice meal uses for polished rice or
Long-grained nonglutinous rice processes the rice of the 3 grades of following level generated through grinding paddy；The rice humidity is 6% or less.
4. rice bread product according to claim 1 or 3, which is characterized in that the preparation method of the rice meal is：It will
Raw Materials Rice is ground at rotating speed 1000-1400r/min, obtains the rice meal that fineness is 100-200 mesh.
5. a kind of processing method of rice bread product according to claim 1, which is characterized in that include the following steps：
A, trehalose, tanimoto powder, milk powder, complex enzyme formulation, egg pulp, crystal diabetin are weighed in proportion, and Compositional antiseptic agent is added
Into rice meal, mixed powder is made；
B, water is added in mixed powder stir evenly for the first time, obtains dough；
C, dough made from step B second is carried out to stir；
D, butter is added in the dough after second is stirred, then carries out third time stirring；
E, the dough after third time stirs is fermented, then provocation is toasted to get rice bread product.
6. the processing method of rice bread product according to claim 5, which is characterized in that the tool of second of stirring
Body step is：First 10-15 turns/min stirring 1-5min, and then 20-30 turns/min stirring 2-10min, then 35-50 turns/min stirrings
1-5min。
7. the processing method of rice bread product according to claim 5, which is characterized in that the tool of the third time stirring
Body step is：First 10-15 turns/min stirring 1-5min, and then 20-30 turns/min stirring 2-10min, then 35-50 turns/min stirrings
1-5min。
8. the processing method of rice bread product according to claim 5, which is characterized in that the condition of the fermentation is：
At humidity 70-80%, 32-37 DEG C of temperature, fermentation time 30-40min.
9. the processing method of rice bread product according to claim 5, which is characterized in that the condition of the provocation is：
At humidity 70-80%, 25-30 DEG C of temperature, proofing period 1-1.5h.
10. the processing method of rice bread product according to claim 5, which is characterized in that the baking condition is：On
190-210 DEG C of fiery temperature, lower 200-220 DEG C of temperature of fire, bakes 18-25min.
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| CN113273593A (en) * | 2021-05-26 | 2021-08-20 | 上海来伊份股份有限公司 | Rice cake and preparation method thereof |
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