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Method for producing paper-type food made of coarse food grains

A technology for coarse grains and food, which is applied in the field of preparation of paper-shaped coarse grains, can solve the problems of inconvenient consumption of coarse grains, inconvenient storage of coarse grains, rough taste of coarse grains, etc., and achieves favorable bone growth, favorable intellectual development, and promotion of mass absorption. Effect

Inactive Publication Date: 2007-10-03
SHANGHAI FISHERIES UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Coarse grains such as corn, millet, sorghum, buckwheat, barley, etc. have a rough taste and poor taste when eaten alone, which makes people prejudice against coarse grains. In addition, due to the inconvenience of storing coarse grains processed by traditional techniques, people cannot often Eat fresh whole grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Select 5kg each of fresh corn, millet, and sorghum that are free from mold and rot and no peculiar smell. After cleaning, soak them in water for 90 minutes, rinse them with clean water, drain them, put them in a pot for cooking, and cook corn for 30 minutes, millet for 20 minutes, Cook the sorghum for 30 minutes, beat the cooked corn, millet, and sorghum into a slurry with a beater, and mix them, add 500g of sucrose, 50g of salt, 500g of starch, 50g of carrageenan, and appropriate amount of vanilla essence. Take it out after 15 minutes, and evenly spread the finely ground slurry on the glass plate with a flat wooden strip. Keep the temperature at 100°C for 20 minutes, remove the coarse grain slices after cooling, and cut them into rectangular shapes of 10cm×15cm.

Embodiment 2

[0027] Select 8kg of fresh corn, 5kg of buckwheat, and 3kg of wheat that are free from mildew and rot, and soak them in water for 60 minutes after cleaning, rinse with clean water, drain, put them in a pot for cooking, and cook corn for 30 minutes and buckwheat for 25 minutes 1. Steam the wheat for 15 minutes, beat the cooked corn, buckwheat, and wheat into a slurry with a beater, and mix them, add 450g of sucrose, 50g of salt, 450g of starch, 40g of sodium alginate, and an appropriate amount of cocoa powder. Finely grind for 20 minutes and take it out, spread the finely ground slurry evenly on the glass plate with a flat wooden strip, the thickness of the smear is 2mm, put it in an oven at 80°C and bake for 60 minutes, peel off the semi-finished product, and then set the temperature Rise to 100°C for 15 minutes at a constant temperature. After the coarse grain slices are cooled, remove the slices and cut them into square shapes of 16cm×16cm.

Embodiment 3

[0029] Select 4kg of fresh corn, 6kg of sorghum, and 5kg of barley that are free from mildew and rot, and soak them in water for 80 minutes after cleaning, rinse with clean water, drain, and put them into a pot for steaming, including corn for 30 minutes and buckwheat sorghum for 35 minutes 1. Steam the barley for 25 minutes, beat the cooked corn, sorghum, and barley into a slurry with a beater, and mix them, add 600g of sucrose, 65g of salt, 600g of starch, 60g of carrageenan, and appropriate amount of fruit essence. Grind for 25 minutes and take it out, spread the finely ground slurry evenly on the glass plate with a flat wooden strip, the thickness of the smear is 1.8mm, put it in an oven at 80°C and bake for 80 minutes, peel off the semi-finished product, and then set the temperature Rise to 100°C for 10 minutes at a constant temperature. After the coarse grain slices are cooled, peel them off and cut them into circles with a radius of 12cm.

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Abstract

A paper-shaped food is made up of the grains other than wheat and rice through pre-treating of raw material, immersing in water, steaming, beating, adding auxiliaries, grinding, making sheet, baking, and cutting by needed sizes. It has the health-care action and high effect to prevent diseases.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of paper-shaped coarse grain food. Background technique [0002] With the continuous improvement of living standards, people eat more and more refined food, such as refined white rice, refined white flour, refined soy products, etc. Fewer and fewer people eat the coarse grains in the past. It is generally believed that, Coarse grains are not as nutritious as refined grains. In fact, this is a misunderstanding. Modern nutritional views believe that food should be combined with coarse and fine grains in order to be beneficial to health. Eating only fine grains is not good for health. [0003] American scientists conducted a follow-up study on 34,492 elderly women (55-69 years old) for 9 years, and the results showed that women who ate more coarse grains (whole grains, etc.) had a 30% reduction in cancer mortality than those who ate less or n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L7/117
Inventor 周堃
Owner SHANGHAI FISHERIES UNIV
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