Sophora japonica cornbread and its production method

A production method and wotou technology, which can be applied in the fields of food ingredients as viscosity modifiers, functions of food ingredients, food science, etc. Viscosity and elasticity, the effect of improving blood components

Inactive Publication Date: 2016-08-10
NANTONG FANGDU ESTATE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Wotou is a traditional Chinese delicacy. Wotou uses natural green whole grains as the main raw material. It has a high cellulose content and has the characteristics of stimulating gastrointestinal peristalsis and accelerating excretion of feces. It can prevent constipation, enteritis, intestinal cancer, etc. Corn flour is usually used as the main ingredient of steamed corn bread, and the corn oil contained in it can lower serum cholesterol and prevent the occurrence of high blood pressure and coronary heart disease. However, since the proportion of ingredients is not easy to control when corn flour is processed, sometimes the dosage is unbalanced in order to ensure the appearance of steamed corn bread. , leading to a decrease in its elasticity, and also affecting the taste and aroma of the pasta itself; in addition, long-term use of cornmeal as an ingredient will also bring a certain amount of sensory fatigue to people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Put 30 parts of glutinous rice, 5 parts of black rice, 3 parts of millet, 3 parts of sorghum, and 30 parts of corn into a flour mill and pulverize them respectively to obtain glutinous rice noodles, black rice noodles, millet noodles, sorghum noodles and corn noodles, and then stir them evenly ;Soak 5 parts of Sophora japonica in boiling water at 50-70°C for 1-5 minutes; put 1 part of honey into boiling water at 50-70°C, stir evenly, pour it into the mixed flour just stirred, and put the mixed flour into the steamed bun machine Molding or manual forming to make cornbread with a weight of 45g; put the steamed steamed bun in a steamer at 120°C for 30-60 minutes to obtain Sophora japonica steamed bun.

Embodiment 2

[0019] Put 45 parts of glutinous rice, 7 parts of black rice, 5 parts of millet, 6 parts of sorghum, and 40 parts of corn into a mill and grind them respectively to obtain glutinous rice noodles, black rice noodles, millet noodles, sorghum noodles and corn noodles, and then stir them evenly ; Soak 10 parts of Sophora japonica in boiling water at 50-70°C for 1-5 minutes; put 2 parts of honey into boiling water at 50-70°C, stir evenly, pour into the mixed flour just stirred, and put the mixed flour into the corn-bread maker Molding or manual forming to make cornbread with a weight of 75g; put the steamed bun into a steamer at 120°C for 30 to 60 minutes, and obtain Sophora japonica steamed bun.

Embodiment 3

[0021] Put 50 parts of glutinous rice, 10 parts of black rice, 7 parts of millet, 7 parts of sorghum, and 50 parts of corn into a mill and grind them respectively to obtain glutinous rice flour, black rice flour, millet flour, sorghum flour and corn flour, and then stir them evenly ; Soak 15 parts of Sophora japonica in boiling water at 50-70°C for 1-5 minutes; pour 3 parts of honey into boiling water at 50-70°C, stir evenly, pour into the mixed flour that has just been stirred, and put the mixed flour into the steamed bun machine Forming in a medium or by hand to make steamed buns with a weight of 95 g; put the steamed steamed buns in a steamer at 120° C. for 30 to 60 minutes to obtain Sophora japonica steamed buns.

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PUM

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Abstract

Provided are flos sophorae steamed corn bread and a making method of the flos sophorae steamed corn bread. The flos sophorae steamed corn bread comprises the following raw materials including, by weight, 5-15 parts of flos sophorae, 1-3 parts of honey, 30-50 parts of sticky rice flour, 5-10 parts of black rice flour, 3-7 parts of millet flour, 3-7 parts of sorghum flour, and 30-50 parts of corn flour. The flos sophorae is added into the flos sophorae steamed corn bread so that the function of boosting heart and cerebral vessels can be achieved; sticky rice is added so that the flos sophorae steamed corn bread can warm the spleen and stomach and tonify middle-jiao and qi, and the flos sophorae steamed corn bread is more elastic and sticky; natural green whole grains are used as main raw materials so that the flos sophorae steamed corn bread can be richer in nutrition; the cellulose content is quite high, so that the flos sophorae steamed corn bread has the advantages of stimulating gastrointestinal motility and accelerating excretion, thereby being more beneficial to health.

Description

technical field [0001] The invention relates to the field of food, in particular to a Sophora japonica cornbread and a preparation method thereof. Background technique [0002] Sophora japonica can dilate coronary blood vessels, improve myocardial circulation, lower blood lipids, enhance capillary resistance, reduce vascular permeability, anti-inflammatory and anti-inflammatory effects, and also inhibit viruses. Sophora japonica contains hemagglutinin, which can agglutinate blood cells Function, Sophora japonica also has the functions of detoxification, pain relief, and sore treatment. It can be applied to the skin or wounds together with honey, and it also has the effects of anti-inflammatory, pain relief, and hemostasis, which can reduce edema and accelerate wound healing. In the case of food poisoning, if you drink too much alcohol, you can drink it before going to bed to relieve the hangover and cure headaches. [0003] Wotou is a traditional Chinese delicacy. Wotou use...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/117A23L33/10A23L7/10A23L33/105
CPCA23L7/122A23L33/10A23V2002/00A23V2200/326A23V2200/30A23V2200/32A23V2200/244
Inventor 王国斌
Owner NANTONG FANGDU ESTATE CO LTD
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