CN110859200A - Germinated brown rice gong and preparation method thereof - Google Patents
Germinated brown rice gong and preparation method thereof Download PDFInfo
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- CN110859200A CN110859200A CN201911100292.5A CN201911100292A CN110859200A CN 110859200 A CN110859200 A CN 110859200A CN 201911100292 A CN201911100292 A CN 201911100292A CN 110859200 A CN110859200 A CN 110859200A
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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
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
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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
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of germinated brown rice doraysia, relating to the related technical field of doraysia processing and comprising the following steps: the method comprises the following steps: preparing materials and step two: preliminary material mixing, step three: mixing materials for the second time, and step four: pasting the noodles, and the fifth step: molding and a sixth step: and (5) finishing. The invention also discloses a germinated brown rice gong which comprises germinated brown rice powder, wherein the germinated brown rice gong is prepared from the germinated brown rice powder, cake powder, egg white liquid, yolk liquid, fine granulated sugar, whole milk powder, sodium dehydroacetate, baking powder, honey and water. According to the invention, the germinated brown rice is set as the main material for the doraysia calvata, so that the doraysia calvata has more than 60% of important nutritional components such as vitamins, minerals, dietary fibers and the like of rice, has a nutritional value which is dozens of times of that of common white rice, and has the effects of improving brain function, adjusting blood pressure, tranquilizing nerves, promoting long-term memory, promoting growth hormone secretion, regulating kidney function and liver function and the like.
Description
Technical Field
The invention relates to the related technical field of Gong-burning processing, in particular to germinated brown rice Gong-burning and a preparation method thereof.
Background
The gong baked cake is called a golden cake, is a dessert with a sandwich of baked flour skin, built-in red bean paste and the like and is popular with Japanese people because two cakes like the gong are combined.
At present, most of the existing bronze gongs are made of wheat flour as a main material, but the contents of vitamins, minerals, trace elements and the like in the wheat flour are all inferior to those of germinated brown rice, the nutritional value of the wheat flour is far inferior to that of the germinated brown rice, and the requirement of the era is to better meet the requirements of different consumers and accelerate the nutritional development of foods.
Therefore, there is a need to provide a germinated brown rice gong and a preparation method thereof to solve the above problems.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a germinated brown rice gong roast and a preparation method thereof, and solves the problems that the existing gong roast is mostly prepared by taking wheat flour as a main material, however, the contents of vitamins, minerals, trace elements and the like in the wheat flour are all different from those of the germinated brown rice, the nutritive value of the wheat flour is far lower than that of the germinated brown rice, the requirements of different consumers are better met, and the nutritional development of food is accelerated to be the requirement of the times.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a preparation method of germinated brown rice gong comprises the following steps:
the method comprises the following steps: preparing materials (in parts by weight): 50-80 parts of germinated brown rice powder, 100-150 parts of cake powder, 10-20 parts of egg white liquid, 10-20 parts of yolk liquid, 30-50 parts of fine granulated sugar, 20-30 parts of whole milk powder, 3-8 parts of sodium dehydroacetate, 20-40 parts of baking powder, 10-15 parts of honey and 30-50 parts of water;
step two: preliminary material mixing: pouring egg white liquid and egg yolk liquid into an egg beater, and pouring honey and fine granulated sugar into the egg beater to obtain a raw material A;
step three: secondary material mixing: mixing the germinated brown rice, the cake powder, the whole milk powder, the sodium dehydroacetate, the baking powder and half of the water by a stirrer to prepare a raw material B;
step four: paste dough: pouring the raw material A and the raw material B into a stirring device, and slowly pouring the other half of water into the stirring device until the raw material A and the raw material B are mixed into paste;
step five: molding: putting the paste on a profiling mold to prepare a bronze gong-fired embryonic form;
step six: and (3) finished product: and (3) putting the formed bronze gong baked prototype into an electric baking pan, taking out the bronze gong baked cake after waiting for a proper time, and then clamping the inner stuffing between the two cakes to obtain the bronze gong baked prototype.
Optionally, the heating temperature of the electric baking pan in the sixth step is adjusted to 180 +/-10 ℃;
the weight ratio of the cake crust to the inner stuffing is 1.2: 1.
Optionally, the heating time of the electric baking pan in the sixth step is 2-3 min;
the inner stuffing adopts red bean stuffing.
Optionally, preparing materials in the first step (by weight portion): 50 parts of germinated brown rice powder, 100 parts of cake powder, 10 parts of egg white liquid, 10 parts of egg yolk liquid, 30 parts of fine granulated sugar, 20 parts of whole milk powder, 3 parts of sodium dehydroacetate, 20 parts of baking powder and 30 parts of water.
Optionally, preparing materials in the first step (by weight portion): 80 parts of germinated brown rice powder, 150 parts of cake powder, 20 parts of egg white liquid, 20 parts of egg yolk liquid, 50 parts of fine granulated sugar, 30 parts of whole milk powder, 8 parts of sodium dehydroacetate, 40 parts of baking powder, 15 parts of honey and 50 parts of water.
Optionally, preparing materials in the first step (by weight portion): 65 parts of germinated brown rice powder, 130 parts of cake powder, 15 parts of egg white liquid, 12 parts of egg yolk liquid, 35 parts of fine granulated sugar, 25 parts of whole milk powder, 5 parts of sodium dehydroacetate, 30 parts of baking powder, 13 parts of honey and 40 parts of water.
Optionally, the stirring time of the stirring device in the fourth step is 5-8 min;
the rotating speed of the stirring device is set to be 50-80 rpm.
Optionally, the rotating speed of the eggbeater in the second step is set to be a middle speed of 150-200 rpm;
the whipping time of the egg beater is 30 s.
A germinated brown rice gong-shao comprises germinated brown rice powder, which is prepared from germinated brown rice powder, cake powder, egg white liquid, yolk liquid, fine granulated sugar, whole milk powder, sodium dehydroacetate, baking powder, Mel, and water.
(III) advantageous effects
The invention provides a germinated brown rice dorayaki and a preparation method thereof, and the germinated brown rice dorayaki has the following beneficial effects:
(1) the germinated brown rice is used as the main material for the dorayaki, so that the dorayaki has more than 60 percent of important nutritional components such as vitamins, minerals, dietary fibers and the like of rice, has the nutritional value which is dozens of times of that of common white rice, and has the effects of improving brain function, regulating blood pressure, calming nerves, promoting long-term memory, promoting growth hormone secretion, regulating kidney function, liver function and the like.
Detailed Description
The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a preparation method of germinated brown rice gong comprises the following steps:
the method comprises the following steps: preparing materials (in parts by weight): 50 parts of germinated brown rice powder, 100 parts of cake powder, 10 parts of egg white liquid, 10 parts of yolk liquid, 30 parts of fine granulated sugar, 20 parts of whole milk powder, 3 parts of sodium dehydroacetate, 20 parts of baking powder and 30 parts of water;
step two: preliminary material mixing: pouring the egg white liquid and the egg yolk liquid into an egg beater, and pouring honey and fine granulated sugar into the egg beater to obtain a raw material A, wherein the rotating speed of the egg beater is set to be at a medium speed of 150-200 rpm, and the stirring time of the egg beater is 30 s;
step three: secondary material mixing: mixing the germinated brown rice, the cake powder, the whole milk powder, the sodium dehydroacetate, the baking powder and half of the water by a stirrer to prepare a raw material B;
step four: paste dough: pouring the raw material A and the raw material B into a stirring device, and meanwhile, slowly pouring the other half of water into the stirring device until the raw material A and the raw material B are mixed into paste, wherein the stirring time of the stirring device is 5-8 min, and the rotating speed of the stirring device is set to be 50-80 rpm;
step five: molding: putting the paste on a profiling mold to prepare a bronze gong-fired embryonic form;
step six: and (3) finished product: the formed bronze gong baked blank is put into an electric baking pan, the bronze gong baked cake is taken out after waiting for a proper time, then the inner stuffing is clamped between two cakes, the bronze gong baked cake is prepared, the heating temperature of the electric baking pan is adjusted to be 180 +/-10 ℃, the weight ratio of cake skin to the inner stuffing is 1.2:1, the heating time of the electric baking pan is 2-3 min, red bean stuffing is adopted for inner stuffing, and the germinated brown rice is set as the main material for the bronze gong baking, so that the bronze gong baked cake has more than 60 percent of important nutritional components such as vitamins, minerals, dietary fibers and the like, has the nutritional value which is ten times of that of common white rice, and has the effects of improving the brain function, regulating the blood pressure, tranquilizing nerves, promoting long-term memory, promoting the secretion of growth hormone, regulating the kidney function, liver function and the like.
Example two:
a preparation method of germinated brown rice gong comprises the following steps:
the method comprises the following steps: preparing materials (in parts by weight): 80 parts of germinated brown rice powder, 150 parts of cake powder, 20 parts of egg white liquid, 20 parts of yolk liquid, 50 parts of fine granulated sugar, 30 parts of whole milk powder, 8 parts of sodium dehydroacetate, 40 parts of baking powder, 15 parts of honey and 50 parts of water;
step two: preliminary material mixing: pouring the egg white liquid and the egg yolk liquid into an egg beater, and pouring honey and fine granulated sugar into the egg beater to obtain a raw material A, wherein the rotating speed of the egg beater is set to be at a medium speed of 150-200 rpm, and the stirring time of the egg beater is 30 s;
step three: secondary material mixing: mixing the germinated brown rice, the cake powder, the whole milk powder, the sodium dehydroacetate, the baking powder and half of the water by a stirrer to prepare a raw material B;
step four: paste dough: pouring the raw material A and the raw material B into a stirring device, and meanwhile, slowly pouring the other half of water into the stirring device until the raw material A and the raw material B are mixed into paste, wherein the stirring time of the stirring device is 5-8 min, and the rotating speed of the stirring device is set to be 50-80 rpm;
step five: molding: putting the paste on a profiling mold to prepare a bronze gong-fired embryonic form;
step six: and (3) finished product: the formed bronze gong baked blank is put into an electric baking pan, the bronze gong baked cake is taken out after waiting for a proper time, then the inner stuffing is clamped between two cakes, the bronze gong baked cake is prepared, the heating temperature of the electric baking pan is adjusted to be 180 +/-10 ℃, the weight ratio of cake skin to the inner stuffing is 1.2:1, the heating time of the electric baking pan is 2-3 min, red bean stuffing is adopted for inner stuffing, and the germinated brown rice is set as the main material for the bronze gong baking, so that the bronze gong baked cake has more than 60 percent of important nutritional components such as vitamins, minerals, dietary fibers and the like, has the nutritional value which is ten times of that of common white rice, and has the effects of improving the brain function, regulating the blood pressure, tranquilizing nerves, promoting long-term memory, promoting the secretion of growth hormone, regulating the kidney function, liver function and the like.
Example three:
a preparation method of germinated brown rice gong comprises the following steps:
the method comprises the following steps: preparing materials (in parts by weight): 65 parts of germinated brown rice powder, 130 parts of cake powder, 15 parts of egg white liquid, 12 parts of yolk liquid, 35 parts of fine granulated sugar, 25 parts of whole milk powder, 5 parts of sodium dehydroacetate, 30 parts of baking powder, 13 parts of honey and 40 parts of water;
step two: preliminary material mixing: pouring the egg white liquid and the egg yolk liquid into an egg beater, and pouring honey and fine granulated sugar into the egg beater to obtain a raw material A, wherein the rotating speed of the egg beater is set to be at a medium speed of 150-200 rpm, and the stirring time of the egg beater is 30 s;
step three: secondary material mixing: mixing the germinated brown rice, the cake powder, the whole milk powder, the sodium dehydroacetate, the baking powder and half of the water by a stirrer to prepare a raw material B;
step four: paste dough: pouring the raw material A and the raw material B into a stirring device, and meanwhile, slowly pouring the other half of water into the stirring device until the raw material A and the raw material B are mixed into paste, wherein the stirring time of the stirring device is 5-8 min, and the rotating speed of the stirring device is set to be 50-80 rpm;
step five: molding: putting the paste on a profiling mold to prepare a bronze gong-fired embryonic form;
step six: and (3) finished product: the formed bronze gong baked blank is put into an electric baking pan, the bronze gong baked cake is taken out after waiting for a proper time, then the inner stuffing is clamped between two cakes, the bronze gong baked cake is prepared, the heating temperature of the electric baking pan is adjusted to be 180 +/-10 ℃, the weight ratio of cake skin to the inner stuffing is 1.2:1, the heating time of the electric baking pan is 2-3 min, red bean stuffing is adopted for inner stuffing, and the germinated brown rice is set as the main material for the bronze gong baking, so that the bronze gong baked cake has more than 60 percent of important nutritional components such as vitamins, minerals, dietary fibers and the like, has the nutritional value which is ten times of that of common white rice, and has the effects of improving the brain function, regulating the blood pressure, tranquilizing nerves, promoting long-term memory, promoting the secretion of growth hormone, regulating the kidney function, liver function and the like.
In the above embodiments, the gong can be prepared, wherein the gong prepared by the second group of embodiments has the best taste, and the first group of embodiments is suitable for diabetics.
A germinated brown rice gong-shao is prepared from germinated brown rice powder, cake powder, egg white liquid, yolk liquid, fine granulated sugar, whole milk powder, sodium dehydroacetate, baking powder, honey and water through preparing the germinated brown rice as the main raw material of gong-shao, and features high nutritive value (more than 60%) of rice, improving brain function, regulating blood pressure, calming nerve, promoting long-term memory, promoting secretion of growth hormone, regulating kidney function and liver function, and can be used to prepare the gong-shao food.
It is noted that in the present disclosure, unless otherwise explicitly specified or limited, a first feature "on" or "under" a second feature may be directly contacted with the first and second features or indirectly contacted with the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described above, or equivalent substitutions and modifications may be made to some features of the embodiments described above, and any modifications, equivalents, improvements, etc. within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (9)
1. A preparation method of germinated brown rice gong is characterized by comprising the following steps:
the method comprises the following steps: preparing materials (in parts by weight): 50-80 parts of germinated brown rice powder, 100-150 parts of cake powder, 10-20 parts of egg white liquid, 10-20 parts of yolk liquid, 30-50 parts of fine granulated sugar, 20-30 parts of whole milk powder, 3-8 parts of sodium dehydroacetate, 20-40 parts of baking powder, 10-15 parts of honey and 30-50 parts of water;
step two: preliminary material mixing: pouring egg white liquid and egg yolk liquid into an egg beater, and pouring honey and fine granulated sugar into the egg beater to obtain a raw material A;
step three: secondary material mixing: mixing the germinated brown rice, the cake powder, the whole milk powder, the sodium dehydroacetate, the baking powder and half of the water by a stirrer to prepare a raw material B;
step four: paste dough: pouring the raw material A and the raw material B into a stirring device, and slowly pouring the other half of water into the stirring device until the raw material A and the raw material B are mixed into paste;
step five: molding: putting the paste on a profiling mold to prepare a bronze gong-fired embryonic form;
step six: and (3) finished product: and (3) putting the formed bronze gong baked prototype into an electric baking pan, taking out the bronze gong baked cake after waiting for a proper time, and then clamping the inner stuffing between the two cakes to obtain the bronze gong baked prototype.
2. The method for preparing a germinated brown rice chime according to claim 1, characterized in that:
the heating temperature of the electric baking pan in the sixth step is adjusted to be 180 +/-10 ℃;
the weight ratio of the cake crust to the inner stuffing is 1.2: 1.
3. The method for preparing a germinated brown rice chime according to claim 1, characterized in that:
heating time of the electric baking pan in the sixth step is 2-3 min;
the inner stuffing adopts red bean stuffing.
4. The method for preparing a germinated brown rice chime according to claim 1, characterized in that:
preparing materials in the first step (by weight portion): 50 parts of germinated brown rice powder, 100 parts of cake powder, 10 parts of egg white liquid, 10 parts of egg yolk liquid, 30 parts of fine granulated sugar, 20 parts of whole milk powder, 3 parts of sodium dehydroacetate, 20 parts of baking powder and 30 parts of water.
5. The method for preparing a germinated brown rice chime according to claim 1, characterized in that:
preparing materials in the first step (by weight portion): 80 parts of germinated brown rice powder, 150 parts of cake powder, 20 parts of egg white liquid, 20 parts of egg yolk liquid, 50 parts of fine granulated sugar, 30 parts of whole milk powder, 8 parts of sodium dehydroacetate, 40 parts of baking powder, 15 parts of honey and 50 parts of water.
6. The method for preparing a germinated brown rice chime according to claim 1, characterized in that:
preparing materials in the first step (by weight portion): 65 parts of germinated brown rice powder, 130 parts of cake powder, 15 parts of egg white liquid, 12 parts of yolk liquid, 35 parts of fine granulated sugar, 25 parts of whole milk powder, 5 parts of sodium dehydroacetate, 30 parts of baking powder, 13 parts of honey and 40 parts of water.
7. The method for preparing a germinated brown rice chime according to claim 1, characterized in that:
the stirring time of the stirring device in the fourth step is 5-8 min;
the rotating speed of the stirring device is set to be 50-80 rpm.
8. The method for preparing a germinated brown rice chime according to claim 1, characterized in that:
setting the rotating speed of the eggbeater in the second step to be an intermediate speed of 150-200 rpm;
the whipping time of the egg beater is 30 s.
9. The germinated brown rice bronze gong comprises germinated brown rice powder, and is characterized in that:
the Gong barbecue is prepared from germinated brown rice powder, cake powder, egg white liquid, yolk liquid, fine granulated sugar, whole milk powder, sodium dehydroacetate, baking powder, honey and water.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911100292.5A CN110859200A (en) | 2019-11-12 | 2019-11-12 | Germinated brown rice gong and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911100292.5A CN110859200A (en) | 2019-11-12 | 2019-11-12 | Germinated brown rice gong and preparation method thereof |
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| CN110859200A true CN110859200A (en) | 2020-03-06 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578193A (en) * | 2012-03-21 | 2012-07-18 | 上海元祖梦果子有限公司 | Germinated brown rice pancake and its preparation method |
| CN102919324A (en) * | 2012-11-09 | 2013-02-13 | 苏州农业职业技术学院 | Yeast glucan pancake and making method thereof |
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- 2019-11-12 CN CN201911100292.5A patent/CN110859200A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578193A (en) * | 2012-03-21 | 2012-07-18 | 上海元祖梦果子有限公司 | Germinated brown rice pancake and its preparation method |
| CN102919324A (en) * | 2012-11-09 | 2013-02-13 | 苏州农业职业技术学院 | Yeast glucan pancake and making method thereof |
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Application publication date: 20200306 |