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Manufacturing method for millet puffed cake

A production method and millet technology, applied in the field of deep processing of miscellaneous grains, can solve the problem that rice cakes cannot reach the quality level of commercially available rice snow cakes, and achieve the effects of improving thermal expansion performance, quality and thermal expansion performance.

Inactive Publication Date: 2012-08-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, simple soaking in water can only remove part of the protein, and the rice cakes obtained cannot reach the quality level of commercially available rice cakes.

Method used

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  • Manufacturing method for millet puffed cake
  • Manufacturing method for millet puffed cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Add water to the millet flour to adjust the moisture content to 50%, then add baking soda which accounts for 0%, 0.2%, 0.5%, 1.0% and 2.0% of the mass of the millet flour respectively and stir evenly, cook at 100°C for 25 minutes, and slice into shapes ( 4 cm in diameter and 3 mm in thickness), dried at 50°C to a moisture content of 8%, sealed and stored for 24 h to balance the moisture, and then puffed in an oven at 310°C for 50 s. The puffing effect is characterized by the puffing rate index.

[0016] Expansion rate = volume of puffed rice cake / volume of sample before puffing

[0017] Table 1 Effect of adding amount of baking soda on puffing effect

[0018] Amount of baking soda added (%) 0 0.2 0.5 1.0 Expansion rate 6.3 6.6 6.9 8.2

[0019] It can be seen from Table 1 that the addition of baking soda helps to improve the thermal expansion properties of millet flour, and the greater the addition amount, the more significant the improveme...

Embodiment 2

[0021] Add water to the millet flour to adjust the moisture content to 50%, add 0%, 2%, 4%, 6%, and 8% of the mass of millet flour to the salt, stir well, cook at 100°C for 25 minutes, and slice into pieces (diameter 4 cm, thickness 3 mm), dried at 50°C to a moisture content of 8%, sealed and stored for 24 hours to balance the moisture, and then puffed in an oven at 310°C for 50 s.

[0022] Table 2 Effect of salt addition on puffing effect

[0023] Added amount of salt (%) 0 2 4 6 Expansion rate 6.3 6.4 8.0 8.4

[0024] It can be seen from Table 2 that the addition of table salt also contributes to the improvement of thermal expansion properties of millet flour, and the greater the addition amount, the more significant the improvement.

Embodiment 3

[0026] Add water to adjust the humidity of millet flour to make the moisture content 50%, add salt and baking soda and stir evenly, cook at 100°C for 25 minutes, slice into shapes (diameter 4 cm, thickness 3 mm), and dry at 50°C until the moisture content is 8%. Store in an airtight container to allow moisture to balance for 24 h, and then puff it in an oven at 310°C for 50 s.

[0027] Table 3 The effect of adding salt and baking soda on the puffing effect

[0028] Added amount of salt (%) 0 2 4 Amount of baking soda added (%) 0 0.2 0.5 Expansion rate 6.3 6.8 8.4

[0029] It can be seen from Table 3 that the co-addition of salt and baking soda is more conducive to the improvement of thermal expansion performance of millet flour than the addition of a single variety of auxiliary materials. The study found that with the further increase of salt and baking soda, the puffing rate of millet puffed cakes will also increase, but when the addition inc...

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Abstract

The invention relates to a manufacturing method for a millet puffed cake and belongs to the technical field of deep processing of coarse cereals. The content of protein in an untreated millet raw material is ultrahigh, so that the untreated millet raw material is unsuitable for the manufacturing of the millet puffed cake. Specific to the composition feature of millet, the invention provides the manufacturing method for the millet puffed cake. The manufacturing method comprises the following steps: soaking the millet in water, wet-milling, centrifuging, and removing an upper layer of yellow matters; adding a defined amount of edible salt and baking soda into a lower layer of millet powder; and then thermally puffing under a certain condition, thereby obtaining the millet puffed cake.

Description

technical field [0001] The invention relates to a method for making puffed millet cake, which belongs to the technical field of deep processing of miscellaneous grains. Background technique [0002] Puffed food usually uses starch-rich grains, beans, potatoes, etc. as the main raw materials. Starch in raw materials plays a vital role in the puffing process. starch content and properties. The three-dimensional network structure formed after starch gelatinization plays a supporting role in the product and is the structural basis of the product. Most of the present puffed rice cakes are still made from rice as the basic raw material. The starch content of millet is equivalent to that of rice, and the gelatinization characteristics of millet and rice starch were found to be similar in the experiment through the rapid viscosity analyzer (RVA). The initial gelatinization temperature and peak viscosity are very close, while Studies have shown that peak viscosity may be the main ...

Claims

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Application Information

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IPC IPC(8): A23L1/18
Inventor 马晓军梁万礼
Owner JIANGNAN UNIV
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