Buckwheat non-fried puffed food and preparation method thereof
A puffed food, non-fried technology, applied in the direction of food drying, food ingredients, food forming, etc., to achieve the effect of improving postprandial blood sugar, improving memory, and enriching the types of buckwheat diet
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[0036] The present invention also provides a method for preparing buckwheat non-fried puffed food, comprising the following steps:
[0037] 1) Preparation of raw materials
[0038] 1.1) Preparation of buckwheat flour:
[0039] Take husked sweet buckwheat and tartary buckwheat respectively, screen, wash, filter water, and grind to 100 mesh with a pulverizer after drying, and set aside; the fineness of sweet buckwheat powder and tartary buckwheat powder are both 100 mesh;
[0040] 1.2) oat flour oat flour meeting national standards;
[0041] 2) Weighing: Weigh the following components according to parts by mass: 62-70 parts of sweet buckwheat flour; 18-25 parts of tartary buckwheat flour; 8-15 parts of oat flour; 35-40 parts of edible water;
[0042] 3) Mixing:
[0043] Add the weighed sweet buckwheat powder, tartary buckwheat powder and oat flour into the blender and mix well, then add drinking water and stir for 5min-10min, so that the sweet buckwheat powder, tartary buckwhea...
Embodiment 1
[0059] A method for preparing buckwheat non-fried puffed food, comprising the following steps:
[0060] 1) Preparation of raw materials
[0061] 1.1) Preparation of buckwheat flour:
[0062] Take husked sweet buckwheat and tartary buckwheat respectively, screen, wash, filter water, and after drying, crush and sieve with a pulverizer for subsequent use; the fineness of sweet buckwheat powder and tartary buckwheat powder are both 100 mesh;
[0063] 1.2) oat flour oat flour meeting national standards;
[0064] 2) Weighing: Weigh the following components according to parts by mass: 66 parts of sweet buckwheat flour; 22 parts of tartary buckwheat flour; 12 parts of oat flour; 38 parts of edible water;
[0065] 3) Mixing:
[0066] Add the weighed sweet buckwheat powder, tartary buckwheat powder and oat flour into the mixer and mix evenly, then add drinking water and stir for 8 minutes to fully mix the sweet buckwheat powder, tartary buckwheat powder, oat flour and drinking water,...
Embodiment 2
[0082] 1) Preparation of raw materials
[0083] 1.1) Preparation of buckwheat flour:
[0084] Take husked sweet buckwheat and tartary buckwheat respectively, screen, wash, filter water, and after drying, crush and sieve with a pulverizer for subsequent use; the fineness of sweet buckwheat powder and tartary buckwheat powder are both 100 mesh;
[0085] 1.2) oat flour oat flour meeting national standards;
[0086] 2) Weighing: Weigh the following components according to parts by mass: 62 parts of sweet buckwheat flour; 25 parts of tartary buckwheat flour; 8 parts of oat flour; 40 parts of edible water;
[0087] 3) Mixing:
[0088] Add the weighed sweet buckwheat flour, tartary buckwheat flour and oat flour into the mixer and mix evenly, then add edible water and stir for 5 minutes to fully mix the sweet buckwheat flour, tartary buckwheat flour, oat flour and edible water, and maintain the water content of the flour at 40%;
[0089] 4) Extrude once:
[0090] Introduce noodle...
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