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Soft fermented coarse pancake and producing method thereof

A technology for pancakes and miscellaneous grains, which is applied in the field of miscellaneous grains fermented soft pancakes and their preparation, which can solve the problems of unsuitable stuffing or rolls, poor eating quality, and hard pancakes, so as to achieve a more chewy taste and improve emulsification properties. Effects of stabilization, improvement of elasticity and water retention performance

Active Publication Date: 2015-05-13
BENXI ZHAIXIANG ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Soft fermented coarse pancake and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Weigh raw materials: 20kg brown rice, 40kg rice, 23.85kg flour, 10kg soybeans, 0.3kg xanthan gum, 0.2kg carrageenan, 0.2kg sodium bicarbonate, 0.1kg ammonium bicarbonate, 5kg polydextrose, 0.3kg sodium pyrophosphate, 0.05kg sodium dehydroacetate;

[0031] (1) Mix 20kg of brown rice, 40kg of rice, 23.85kg of flour and 10kg of soybeans evenly to obtain mixed raw materials, add 300kg of water to soak for 10 hours; add soaked mixed raw materials to 200kg of water, grind to 100 mesh, and ferment at 28°C for 6 hours. get fermented batter;

[0032] (2) Add 0.3kg of xanthan gum, 0.2kg of carrageenan, 0.2kg of sodium bicarbonate, 0.1kg of ammonium bicarbonate, 5kg of polydextrose, and 0.3kg of coke to the fermented batter prepared in step (1) by weight percentage. Stir sodium phosphate and 0.05kg sodium dehydroacetate evenly, and mix it into miscellaneous grain pancake paste;

[0033] (3) Take 300g of the mixed grain pancake batter, roll it out evenly on a griddle at 180°C to ...

Embodiment 2

[0035] Weigh raw materials: 21.51kg brown rice, 40kg rice, 20kg flour, 15kg soybeans, 0.1kg xanthan gum, 0.3kg carrageenan, 0.1kg sodium bicarbonate, 0.15kg ammonium bicarbonate, 2kg polydextrose, 0.8kg sodium pyrophosphate, 0.04kg sodium dehydroacetate;

[0036] (1) Mix 21.51kg of brown rice, 40kg of rice, 20kg of flour and 15kg of soybeans evenly to obtain mixed raw materials, add 200kg of water to soak for 12 hours; add soaked mixed raw materials to 300kg of water, grind to 140 mesh, and ferment at 32°C for 10 hours. get fermented batter;

[0037] (2) Add 0.1kg of xanthan gum, 0.3kg of carrageenan, 0.1kg of sodium bicarbonate, 0.15kg of ammonium bicarbonate, 2kg of polydextrose, and 0.8kg of coke to the fermented batter prepared in step (1) by weight percentage. Stir sodium phosphate and 0.04kg sodium dehydroacetate evenly, and mix it into miscellaneous grain pancake paste;

[0038] (3) Take 500g of mixed grain pancake batter, roll it out evenly on a griddle at 180°C to f...

Embodiment 3

[0040] Weigh raw materials: 20kg sorghum, 40.73kg rice, 25kg flour, 10kg soybeans, 0.2kg xanthan gum, 0.25kg carrageenan, 0.15kg sodium bicarbonate, 0.12kg ammonium bicarbonate, 3kg polydextrose, 0.5kg sodium pyrophosphate, 0.05kg sodium dehydroacetate;

[0041] (1) Mix 20kg of sorghum, 40.73kg of rice, 25kg of flour and 10kg of soybeans evenly to obtain the mixed raw material, add 250kg of water to soak for 11 hours; add the soaked mixed raw material to 250kg of water, grind to 120 mesh, and ferment at 30°C for 8 hours, get fermented batter;

[0042] (2) Add 0.2kg xanthan gum, 0.25kg carrageenan, 0.15kg sodium bicarbonate, 0.12kg ammonium bicarbonate, 3kg polydextrose, 0.5kg coke to the fermented batter prepared in step (1) by weight percentage Stir sodium phosphate and 0.05kg sodium dehydroacetate evenly, and mix it into miscellaneous grain pancake paste;

[0043](3) Take 400g of the mixed grain pancake batter, roll it out evenly on a griddle at 180°C to form thin pancakes...

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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 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 马涛王勃唐明礼王晓琳陈妍婕刘丽霞卢炳轩
Owner BENXI ZHAIXIANG ECOLOGICAL AGRI
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