| abstract |
The invention discloses a preparation method and application of rice bran soup, belonging to the technical field of food. The method uses rice bran as a raw material, and ferments bifidobacteria and yeast to obtain rice bran soup; the ratio of viable bacteria between bifidobacteria and yeast is 0.2 to 1, and the total number of viable bacteria between bifidobacteria and yeast is 1.0～5.0×10 8 CFU/g rice bran, fermentation time 4～24h. The present invention uses bifidobacteria and yeast to ferment rice bran to obtain rice bran soup instead of existing wheat flour soup, so as to improve the specific volume of flour products such as bread and steamed buns; add 20-30% rice bran soup to fermented rice flour products It can effectively improve dough formation and gas retention, and increase the specific volume of fermented products by 20%. |