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Method for processing fragile millet by using millet and the application

A kind of millet and crispy technology, which is applied in the field of millet processing and crispy millet preparation, can solve the problems of no agricultural development, commercialization and marketization of agricultural products, etc.

Inactive Publication Date: 2007-09-26
战丁恺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

International advanced experience proves that without the development of food processing industry, there will be no commercialization and marketization of agricultural products, and there will be no take-off of agricultural development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation of Grain Tea by Transforming Grain Starch with High Temperature Resisting α-Amylase

[0023] Process flow:

[0024] Grain→clean up→soak in 0.2%-0.5% enzyme solution for 6-24 hours, add calcium chloride to 70-90mg calcium ion / kg水 Measure, immerse temperature at room temperature, pH value is natural → boil in water or steam with controlled dryness, the optimum temperature for enzyme action is 95-105°C, and the time is about 10 minutes, cook until six mature → remove → temperature rises to 150-200°C , drying with hot air or frying in a pan → packaging → finished grain tea.

[0025] Grain tea maintains the original flavor of the grain and is a traditional health drink. After enzyme treatment, the nutrients are more conducive to human body absorption, the taste is better, and the flavor of grain is stronger. It is suitable for catering, entertainment, and family leisure drinking. Note: When drinking grain tea, do not eat and swallow the grain tea directly, so...

Embodiment 2

[0027] Preparation of Guya Tea by Transforming Guya Starch with High-temperature-resistant α-amylase

[0028] Process flow:

[0029] Millet→Clean up, soak in water for 1-2 days, take it out and put it in a container, cover it with moist moisturizing material, pour water every day to keep it moist, until the primary root (commonly known as bud) is about 3-6mm long→0.2%-0.5 % Enzyme aqueous solution for 6-24 hours, add calcium chloride to 70-90mg calcium ion / kg水 Measure, immerse temperature at room temperature, pH value is natural → boil in water or steam with controlled dryness, the optimum temperature for enzyme action is 95-105°C, and the time is about 10 minutes, cook until six mature → remove → temperature rises to 150-200°C , hot air drying or frying in a pan → packaging → finished Guya tea.

[0030] Guya tea maintains the original flavor of the valley and is a traditional health drink. After enzyme treatment, the nutrients are more conducive to human body absorption, ...

Embodiment 3

[0032] Preparation of crispy millet by converting millet starch with high temperature resistant α-amylase

[0033] Process flow:

[0034] Millet→clean up→soak in 0.2%-0.5% enzyme solution for 6-24 hours, add calcium chloride to 70-90mg calcium ion / kg水Measure, immerse temperature at room temperature, pH value is natural → boil in water or steam with controlled dryness, the optimum temperature for enzyme action is 95-105°C, and the time is about 10 minutes, cook until six mature → remove → temperature rises to 150-200°C Stir-fried to dry water→shelling→separation→packing→finished crispy millet.

[0035] Good color, yellow or original white, good luster, fragrant, large flowering, crisp. Easy to digest, suitable for all ages.

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PUM

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Abstract

The invention relates to a method for using millet to prepare crisp rice, and relative application, to be used on rice, edible rice powder, rice tea or the like. The invention via biological enzyme transfers amidon of rice, to avoid regenerating amidon, improve taste and improve crisp. The preparation comprises that selecting rice, enzyme solution immergy, boiling, steaming, drying via hot air, frying via pot, packing and outputting final product. The invention can improve the nutrient value and economic benefits of rice.

Description

Technical field: [0001] The invention belongs to the field of grain deep processing, and in particular relates to a preparation method for processing crisp millet with millet and an application thereof. Background technique: [0002] Chinese patent CN 01141731.5 uses millet as a raw material for enzymatic liquid saccharification and liquid fermentation to produce brewing wine. The present invention discloses a process for using millet as raw material for enzymatic liquid saccharification and liquid fermentation to produce wine. This method changes the traditional The semi-solid process method adopts enzymatic liquid saccharification and liquid fermentation to shorten the cycle. Chinese patent CN94100661.1 is a kind of millet flour for making fast food porridge and its manufacturing method. The invention discloses a kind of millet flour for making fast food porridge. Almond composition. Chinese patent CN 00111142.6 A millet health drink and its production method, the presen...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/164A23L1/168A23L1/182A23L7/139A23L7/148
Inventor 战丁恺
Owner 战丁恺
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