Preparation method for coarse cereal food

A technology for food and miscellaneous grains, applied in food preparation, food science, application, etc., can solve the problems of unsanitary, human health hazards, nutrient destruction, etc., and achieve the effect of fast rehydration and rich nutrition

Inactive Publication Date: 2012-02-01
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, not only the nutrients are severely damaged and unhygienic, but also carcinogens such as acrylamide produced during the frying process are harmful to human health.

Method used

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  • Preparation method for coarse cereal food
  • Preparation method for coarse cereal food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: a kind of preparation method of multigrain food, comprises the following steps:

[0028] Step 1. Ingredients: Potato starch, buckwheat flour, corn flour, wheat flour and sweet potato flour are the main ingredients. The weight ratio is: potato starch 28%, buckwheat flour 22%, corn flour 18%, wheat flour 20%, sweet potato flour 12% %; then add an appropriate amount of compound additives, the best ratio between the additives is: modified starch: 65.8%; compound phosphate: 5.7%; gluten enhancer: 21.9%; emulsifier: 6.6%;

[0029] Step 2. Conveying: Send the ingredients into the mixer;

[0030] Step 3. Mixing: Add pure water into the mixer according to the material-to-water ratio of 4:1, start the mixer, and fully mix the material and water for 10 minutes to form a dough;

[0031] Step 4, noodles: let the dough rest for 50 minutes;

[0032] Step 5. Elevation: Use the elevator to elevate the dough to the noodle feeding machine;

[0033] Step 6. Noodle feeding:...

Embodiment 2

[0045] Embodiment 2: a kind of preparation method of multigrain food, comprises the following steps:

[0046] Step 1. Ingredients: Mung bean flour, potato starch, buckwheat flour, corn flour, wheat flour and sweet potato flour are the main ingredients. The weight ratio is: mung bean flour 7%, potato starch 26%, buckwheat flour 21%, corn flour 16% , wheat flour 19%, sweet potato flour 11%, and then add appropriate amount of compound additives, the best ratio between the additives is: modified starch: 65.8%; compound phosphate: 5.7%; gluten enhancer: 21.9%; emulsifier: 6.6 %;

[0047] Step 2. Conveying: Send the ingredients into the mixer;

[0048] Step 3. Mixing: Add pure water into the mixer according to the material-to-water ratio of 4:1, start the mixer, and fully mix the material and water for 10 minutes to form a dough;

[0049] Step 4, noodles: let the dough rest for 60 minutes;

[0050] Step 5. Elevation: Use the elevator to elevate the dough to the noodle feeding mac...

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PUM

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Abstract

The invention relates to a preparation method for a coarse cereal food. The coarse cereal food is produced by extrusion and cooking processes, mixture is directly fed into the barrel of an extruder, and is extruded by a pushing screw, the mixture is cooked under the effect of appropriate temperature and pressure, and thereby is disinfected and sterilized but not puffed, non-fried and highly cooked convenient food is produced after a series of processes, such as corrugation, cooling, quantitative cutting, recooking and drying, and thereby the coarse cereal convenient food which is cooked without being rolled and fried is produced. The invention prevents the adverse affection of fried food on human health.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing miscellaneous grains. Background technique [0002] The ancient Chinese "Huangdi Neijing" and the "Dietary Guidelines for Chinese Residents" published by the Ministry of Health of China focus on the relationship between people and various diets. It contains high content and contains essential elements such as iron and zinc, as well as a complete range of beneficial elements, vitamins, and lysine needed by the human body. However, coarse grains are harsh, bitter and hard to swallow. way to deal with. In this way, not only nutrients are severely damaged and unsanitary, but also carcinogens such as acrylamide produced in the frying process are harmful to human health. Contents of the invention [0003] The purpose of the present invention is to solve the above-mentioned deficiencies and provide a healthy, convenient, nutritious and safe preparation method of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/30A23L7/113
Inventor 张丽琍祁斌吴雷张超
Owner ANHUI YANZHIFANG FOOD
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