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Pancake made of Chinese yams, taro and sorghum rice flour and preparation method thereof

A technology of sorghum rice and taro, applied in the field of yam taro sorghum rice flour pancake and its production, can solve the problems of loss of nutrition and health care components, oxidative browning of yam and the like, and achieve the effect of good taste

Inactive Publication Date: 2015-07-15
贵州来福农业科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, yam is also rich in polyphenol oxidase and other hydrolytic enzymes. In processing and storage, improper handling will lead to oxidative browning of yam and loss of nutritional and health ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Sorghum flour 100kg, fresh yam 25kg, fresh taro 25kg, salt 2kg, water 45kg

[0020] ①Wash 25kg of fresh taro, steam it, and peel it;

[0021] ②Wash 25kg of fresh yam, peel it, and cut it into thin slices with a thickness of 3-4mm;

[0022] ③After drying the cooked and peeled taro thoroughly, add the above-mentioned fresh yam slices, 100kg of sorghum rice noodles, 45kg of cold water and 2kg of salt, and beat in a pulper so that the fineness of the pulp is below 50 mesh to make pancakes paste;

[0023] ④Let the pancake batter stand for 30 minutes;

[0024] ⑤ Drain the clear water from the upper layer of the pancake batter after standing, and then put the pancake batter into the hopper of the pancake machine. According to the traditional processing rules of the pancake machine, pancakes can be processed. After folding, measuring, cutting, and packaging, the finished product is finished. .

Embodiment 2

[0026] Sorghum flour 100kg, fresh yam 25kg, fresh taro 25kg, salt 2kg, water 45kg

[0027] ①Wash 35kg of fresh taro, steam it, and peel it;

[0028] ②Wash 35kg of fresh yam, peel it, and cut it into thin slices with a thickness of 3-4mm;

[0029] ③After drying the boiled and peeled taro thoroughly, add the above-mentioned fresh yam slices, 100kg of sorghum rice noodles, 50kg of cold water and 4kg of salt, and beat in a pulping machine so that the fineness of the pulp is below 50 mesh to make pancakes paste;

[0030] ④Let the pancake batter stand for 30 minutes;

[0031] ⑤ Drain the clear water from the upper layer of the pancake batter after standing, and then put the pancake batter into the hopper of the pancake machine. According to the traditional processing rules of the pancake machine, pancakes can be processed. After folding, measuring, cutting, and packaging, the finished product is finished. .

[0032] The pancake made according to the above embodiment has a slight...

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PUM

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Abstract

The invention discloses a pancake made of Chinese yams, taro and sorghum rice flour and a preparation method thereof. The pancake made of Chinese yams, taro and sorghum rice flour is prepared in the mode that a proper amount of water is added to raw materials of fresh Chinese yams, fresh taro, sorghum rice flour and salt. The pancake is characterized in that the weight ratio of sorghum rice flour to fresh Chinese yams to fresh taro to salt to water is 1 to 0.25-0.35 to 0025-0035 to 0.02-0.04 to 0.45-0.50. The preparation method includes the steps that quantitative fresh taro is selected, cleaned, steamed and then peeled off, quantitative fresh Chinese yams are cleaned, peeled off and sliced, fresh Chinese yam sheets, quantitative fresh sorghum rice flour, quantitative cold water and salt pulp are added to the steamed and peeled-off taro, and the pancake is prepared according to normal operation procedures on a pancake machine after standing and water filtration. The method has the advantages that nutrition and health care components of sorghum rice, the Chinese yams and the taro are retained, and the pancake is slightly sweet and has good mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a special-flavored pancake and a production method thereof, more specifically, a yam, taro, sorghum rice noodle pancake and a production method thereof. Background technique [0002] Pancake is a relatively traditional food. It is made by mixing grain and other food powder with water and then frying. With the continuous improvement of people's living standards, people not only need to eat enough, but also pay attention to comprehensive and comprehensive nutrition. Collocation, as well as the diversity of color, aroma, taste and so on. Traditional pancakes have single nutrition and cannot meet the nutritional and taste requirements of different people. [0003] The fruit of sorghum is called sorghum rice, which usually contains 60%-70% starch. Every 100 grams of sorghum rice contains 8.4 grams of protein, 2.7 grams of fat, 75.6 grams of carbohydrates, 7 mg of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 刘少军沈孝芹沈孝丽
Owner 贵州来福农业科技有限责任公司