Staple food Matuo made of coarse cereals as main materials and preparation method thereof
A technology of miscellaneous grains and mochi, which is applied in the field of staple food mochi and its preparation, can solve the problems of miscellaneous grains with rough taste, poor entrance, and unsuitable staple food products, so as to prevent protein aggregation and denaturation caused by cold and heat, increase water retention, and palatability good effect
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[0020] Example 1
[0021] This staple food hemp tray made with miscellaneous grains as the main ingredient and the preparation method thereof are as follows:
[0022] ①Preparation of dough skin: Put 60% wheat flour and 40% oat flour into the dough mixer, add 1.2 times the volume of water, mix well and knead for 4 minutes, set aside.
[0023] ②Preparation of multigrain powder: steam oat, buckwheat, millet, millet and other grains under the condition of 120MPa for 4 min, then dry at 50℃.
[0024] 3. Evenly mix and ferment the raw materials for preparing the flour cake: add 40% of the processed oat flour, 20% of buckwheat flour, 30% of millet flour, and 10% of millet flour to 1.5 times the volume of water, 4% of eggs, and 3% of honey , 1.5% fructose, 1% sucrose ester, 1.3% saturated glycerol monoglyceride, 1% α-amylase, etc. were mixed evenly, and 3% yeast powder was added to ferment for 3 hours at 32 °C and 70% humidity.
[0025] ④ Production of dough cakes: knead the ferment...
Example Embodiment
[0027] Example 2:
[0028] This staple food hemp tray made with miscellaneous grains as the main ingredient and the preparation method thereof are as follows:
[0029] ①The production of outer skin: Put 40% wheat flour and 60% oat flour into the dough mixer, add 1.5 times the volume of water, mix well and knead for 6 minutes, set aside.
[0030] ②Preparation of multigrain powder: steam oat, buckwheat, millet, millet and other grains under the condition of 120MPa for 4.5 min, dry at 50℃, and pulverize the dried samples, and the fineness of multigrain powder reaches 60μm.
[0031] 3. Evenly mix and ferment the raw materials for preparing the flour cake: add 1.5 times the volume of water, 6% egg, and 2% honey to the treated oat flour, 30% buckwheat flour, 20% millet flour, and 20% millet flour. , 2 % fructose, 1.3 % sucrose ester, 1.9 % saturated glycerol monoglyceride, 1.6 % α-amylase, etc. were mixed evenly, and 4 % yeast powder was added to ferment for 3 h at 33 °C and 70 p...
Example Embodiment
[0034] Example 3:
[0035] This staple food hemp tray made with miscellaneous grains as the main ingredient and the preparation method thereof are as follows:
[0036] ①The production of outer skin: Put 30% wheat flour and 70% oat flour into the dough mixer, add 1.5 times the volume of water, mix well and knead for 5 minutes, set aside.
[0037] ②Preparation of multigrain powder: steam oat, buckwheat, millet, millet and other grains under the condition of 120MPa for 5 min, dry at 50℃, and pulverize the dried samples.
[0038] 3. Evenly mix and ferment each raw material of the prepared flour cake: add 1.5 times the volume of water, 7% egg, 5% honey to the treated oat flour 40%, buckwheat flour 10%, millet flour 30%, millet flour 20% , 1% fructose, 2% sucrose ester, 1% saturated glycerol monoglyceride, 2% α-amylase, etc. were mixed evenly, and 5% yeast powder was added to ferment for 4 h at 30 °C and 80% humidity.
[0039] ④ Production of inner cakes: knead the fermented dou...
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