Soft fermented coarse pancake and producing method thereof

Abstract

The invention discloses a soft fermented coarse pancake and a producing method thereof. The soft fermented coarse pancake is made of raw materials including one of brown rice, sorghum, corn and millet, rice, flour, soybean, xanthan gum, carrageenan, sodium bicarbonate, ammonium bicarbonate, polydextrose, sodium pyrophosphate and sodium dehydroacetate. The producing method includes the steps: taking one of the brown rice, the sorghum, the corn and the millet as a main ingredient, and adding the rice, the flour and the soybean to mix well prior to adding water for soaking; adding water and grinding for fermentation; adding the xanthan gum, carrageenan, the sodium bicarbonate, the ammonium bicarbonate, the polydextrose, the sodium pyrophosphate and the sodium dehydroacetate to mix well to form coarse pancake paste; placing the coarse pancake paste on a griddle and evenly rolling the same into thin pancakes; evenly spraying sterile water on the pancakes and cooling the same to the indoor temperature to obtain soft fermented coarse pancakes. The soft fermented coarse pancake and the producing method thereof have the advantages that water content of the coarse pancakes can be increased; the coarse pancakes are soft and flexible in material, good in chewiness, easy to carry stuffing or vegetables for consumption, excellent in taste and worthy of high edible value.

Description

technical field [0001] The invention relates to a soft pancake fermented with miscellaneous grains and a preparation method thereof. Background technique [0002] Pancake is a traditional fermented grain food in China. It is made of five grains and miscellaneous grains mixed with water to make slurry and then baked. The pancake is rich in nutrition and contains a lot of dietary fiber. Cancer and fatty liver effect, much loved by people. [0003] At present, pancakes on the market are roughly divided into two categories: one is crispy pancakes with a thickness of about 0.3 mm and a water content of 5% to 10%. The other type is soft pancakes, with a thickness of about 0.5mm and a water content of about 10%. People are used to stuffing multigrain pancakes or wrapping vegetables to enrich the taste of pancakes, while multigrain pancakes are made using traditional recipes and production techniques, which generally have the problem of low water content. The taste of pancakes is ...

AI Technical Summary

Problems solved by technology

People are used to stuffing multigrain pancakes or wrapping vegetables to enrich the taste of pancakes, while multigrain pancakes are made using traditional recipes and production techniques, which generally have the problem of low water content. The taste of pancakes is hard and the eating quality is not good. Good, not suitable for stuffing or rolls

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