Full millet flour cake and production method thereof

A millet flour, millet technology, applied in application, food preparation, food science and other directions, can solve the problems of product appearance and taste difference, and achieve the effect of unique flavor, attractive color and improved adhesion

Inactive Publication Date: 2015-01-07
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These pancakes are different from the production process of this method, and the products have a large difference in appearance and taste

Method used

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  • Full millet flour cake and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0020] 1) After the millet was crushed and sieved to 100 mesh, water was added to reach a water content of 16%, and extruded in an extruder with a screw speed of 38r / min and a temperature gradient of 60°C, 90°C, 120°C, 175°C ℃, and then pulverized through an 80-mesh sieve to obtain millet extruded powder with an expansion degree of 3;

[0021] According to the steps of Example 1, only the four-zone temperature 175°C of step 1) extrusion puffing was replaced by 170°C and 180°C. The color of the extruded powder is darker, so the optimum temperature in the four zones is 175°C;

[0022] 2) Mix 125g of millet extruded powder obtained in step 1), 375g of millet raw flour with a particle size of 0.15-0.18mm, 480-500g of water, 5g of baking soda and 3g of yeast powder, and then mash them sequentially, let stand for 20 minutes, and mix a small amount of Brush the bottom of the pan or baking pan with oil evenly; pour an appropriate amount of millet paste into the mold, fry for 1-2 minu...

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Abstract

The invention discloses a full millet flour cake and a production method thereof. The production method comprises the following steps: 1) crushing millet, screening the millet flour through a screen of 80-100 meshes, adding water into the millet flour until the water content is 16%, extruding and puffing in an extruder, crushing the puffed millet flour again and screening through the screen of 80-100 meshes, so as to obtain a millet extruded flour; 2) mixing millet starch, baking soda, yeast powder with the millet extruded flour obtained in the step 1), adding water, uniformly stirring until the mixture is at the sticky state, allowing the mixture to stand, and finally oil frying, so as to obtain the full millet flour cake. The full millet flour cake is rich in nutrition, good in palatability and convenient to eat, and has a broad market prospect.

Description

technical field [0001] The invention belongs to the field of food and relates to a whole millet flour cake and a production method thereof. Background technique [0002] Pancakes are one of the traditional Chinese foods. There are many kinds of pancakes. Typical representatives include Shandong miscellaneous grain pancakes, pancakes, noodle pancakes, and crispy pancakes. These pancakes are different from the manufacturing process of this method, and there is a big difference in the appearance and mouthfeel of the products. Shandong miscellaneous grain pancakes are thin and full of toughness, and they are often eaten with rolls of sauce and vegetables; the pancakes are relatively softer and smoother in taste, and they are mostly composed of mung bean flour pancakes, eggs, and glutinous rice (fried sticks) or crispy "grain grate". , served with noodle sauce, diced green onion, and chili sauce (optional) as condiments; noodle stall cakes need to mix millet, broomcorn and other...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/18A23L7/17
CPCA23L7/17A23L7/104A23L7/13
Inventor 沈群陈静任欣
Owner CHINA AGRI UNIV
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