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Whole-grain pancakes and manufacturing method thereof

A technology of whole grains and pancakes, applied in baking, baked food, food science, etc., can solve the problems of few food varieties, rough taste of coarse grains, and unsatisfying people, and achieve the effect of rich nutrition and enhancing human immunity

Inactive Publication Date: 2014-05-14
俞华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these two points have been ignored by people for a long time. Although coarse grains are rich in nutrition, due to the simple processing, the taste of coarse grains is relatively rough. There are few food varieties, which cannot meet people's more needs

Method used

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Examples

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Effect test

preparation example Construction

[0012] A pancake made of whole grains and a preparation method thereof of the present invention comprises the following components in parts by weight:

[0013] 4-8 parts of black rice flour;

[0014] 4-8 parts of corn flour;

[0015] 4-8 parts of sorghum flour;

[0016] 4-8 parts of tartary buckwheat flour;

[0017] 4-8 parts of oat flour;

[0018] 4-8 parts of millet flour;

[0019] 4-8 parts of lotus seed powder;

[0020] 4-8 servings of purple sweet potato powder;

[0021] 20-30 parts of glutinous rice flour;

[0022] 90-400 parts of water.

[0023] The preparation method of the above-mentioned multigrain pancake:

[0024] a carry out batching according to above-mentioned components and parts by weight;

[0025] b Mix black rice flour, corn flour, sorghum flour, tartary buckwheat flour, oat flour, millet flour, lotus seed flour, purple sweet potato flour and glutinous rice flour evenly, add water and stir to make a yogurt-like batter;

[0026] c Rub a layer of veg...

Embodiment 1

[0028] a Choose 4 grams of black rice flour, 4 grams of corn flour, 4 grams of sorghum flour, 4 grams of tartary buckwheat flour, 4 grams of oat flour, 4 grams of millet flour, 4 grams of lotus seed flour, 4 grams of purple potato flour, 4 grams of glutinous rice flour, water 90 grams, 1 gram of honey;

[0029] b Mix the black rice flour, corn flour, sorghum flour, tartary buckwheat flour, oat flour, millet flour, lotus seed flour, purple sweet potato flour and glutinous rice flour in step a, add water and honey and stir to make a yogurt-like batter;

[0030] c Rub a layer of vegetable oil on the pan, use a large spoon to scoop out a spoonful of the batter in step a, pour it into the pan, spread it with a rubber spatula, control the fire power to 800 watts, turn over and fry on both sides until it is transparent Promptly get the whole grains pancake of the present invention.

Embodiment 2

[0032] a Select 6 grams of black rice flour, 6 grams of corn flour, 6 grams of sorghum flour, 6 grams of tartary buckwheat flour, 6 grams of oat flour, 6 grams of millet flour, 6 grams of lotus seed flour, 6 grams of purple potato flour, 6 grams of glutinous rice flour, water 150 grams, 2 grams of honey;

[0033] b Mix the black rice flour, corn flour, sorghum flour, tartary buckwheat flour, oat flour, millet flour, lotus seed flour, purple sweet potato flour and glutinous rice flour in step a, add water and honey and stir to make a yogurt-like batter;

[0034] c Rub a layer of vegetable oil on the pan, use a large spoon to scoop out a spoonful of the batter in step a, pour it into the pan, spread it with a rubber spatula, control the fire power to 800 watts, turn over and fry on both sides until it is transparent Promptly get the whole grains pancake of the present invention.

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Abstract

The invention discloses whole-grain pancakes and a manufacturing method of the whole-grain pancakes. The whole-grain pancakes comprise, by weight, 4 parts-8 parts of black rice flour, 4 parts-8 parts of corn flour, 4 parts-8 parts of sorghum flour, 4 parts-8 parts of tartary buckwheat flour, 4 parts-8 parts of oat flour, 4 parts-8 parts of millet flour, 4 parts-8 parts of lotus seed flour, 4 parts-8 parts of purple sweet potato flour, 20 parts-30 parts of sweet rice flour and 90 parts-400 parts of water. Whole grains are taken as raw materials and grinded finely to form the whole-grain pancakes, the pancakes are neither pure refined grains nor pure coarse grains, rich in nutrient and convenient to digest for people because the raw materials for making the pancakes have chaff and many crude fibers to facilitate digestion. The refined grains are matched with the coarse grains, so that the pancakes are beneficial for people to take in multiple nutrients and certain microelements more reasonably, have the effects of lowering blood pressure and cholesterol, removing thrombi and relieving nerves, can prolong life if people eat the pancakes often and have the effect of losing weight.

Description

technical field [0001] The invention belongs to the technical field of health food production, and in particular relates to a pancake made of whole grains and a preparation method thereof. Background technique [0002] With the improvement of people's material life quality, health has attracted more and more attention, and the nutritional level of miscellaneous grains has attracted more and more attention. Different varieties of miscellaneous grains have different nutritional values. From the perspective of modern nutritional science, two or two More than one kind of food, if properly matched, will play a complementary and complementary role in nutrition, exert its maximum effect on human health care, and often achieve food diversification; at the same time, the dietary fiber of miscellaneous grains can adjust the digestion and absorption function and prolong the life of the human body. The residence time of food in the stomach delays the appearance of digestible sugar in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 俞华
Owner 俞华
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