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Processing method of instant leavened pancakes

A production method and a technology for instant food, which are applied in the fields of dough processing, baked goods, food science, etc., can solve the problems of the reduced flavor of the dough cake, the short shelf life of the dough cake, and the single taste of the dough cake, so as to improve the taste. , long shelf life, and the effect of enhancing nutritional value

Active Publication Date: 2015-08-19
平邑县经发信息服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The baked dough cake products currently sold in the market with flour as the main raw material must be sold as soon as possible after baking, which can no longer meet the needs of the market
At the same time, the dough cake has short shelf life and is not easy to store. With the extension of time and freezing treatment, the dough cake will become less flavorful, rough in taste, lose nutrients, and become moldy and deteriorated.
At the same time, eating bread alone has a single taste, only intake of carbohydrates, and unbalanced nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The raw materials used include:

[0029] Cake base: wheat, barley, black rice, oats, soybeans and zucchini; among them, the weight of wheat is 40% of the total weight of all raw materials, and the weight of zucchini is 5% of the total weight of all raw materials;

[0030] The instant instant noodle cake is prepared according to the following steps:

[0031] (1) Raw material pretreatment:

[0032] (1a) Take fresh high-quality, mildew-free wheat, barley, black rice and oats, remove impurities and broken rice by vibrating sieve, and put them in a drum-type medicine washing machine for washing, with a speed of 100-140 rpm and time control In 3-5 minutes, to avoid the loss of nutrients, the cleaned raw materials are air-dried at 40-50°C, mechanically crushed and passed through a 60-80 mesh sieve for later use;

[0033] (1b) Select fresh, non-corruption soybeans and zucchini, and mechanically beat the cleaned raw materials for later use;

[0034] (2) Soaking: Soak the raw ...

Embodiment 2

[0044] The raw materials used include:

[0045] Cake base: wheat, barley, black rice, oats, soybeans and zucchini; wherein, the weight of wheat is 50% of the total weight of all raw materials, and the weight of zucchini is 80% of the total weight of all raw materials;

[0046] The instant instant noodle cake is prepared according to the following steps:

[0047] (1) Raw material pretreatment:

[0048] (1a) Take fresh high-quality, mildew-free wheat, barley, black rice and oats, remove impurities and broken rice by vibrating sieve, and put them in a drum-type medicine washing machine for washing, with a speed of 100-140 rpm and time control In 3-5 minutes, to avoid the loss of nutrients, the cleaned raw materials are air-dried at 40-50°C, mechanically crushed and passed through a 60-80 mesh sieve for later use;

[0049] (1b) Select fresh, non-corruption soybeans and zucchini, and mechanically beat the cleaned raw materials for later use;

[0050] (2) Soaking: Soak the raw ma...

Embodiment 3

[0060] The raw materials used include:

[0061] Cake base: wheat, barley, black rice, oats, soybeans and zucchini; among them, the weight of wheat is 60% of the total weight of all raw materials, and the weight of zucchini is 10% of the total weight of all raw materials;

[0062] The instant instant noodle cake is prepared according to the following steps:

[0063] (1) Raw material pretreatment:

[0064] (1a) Take fresh high-quality, mildew-free wheat, barley, black rice and oats, remove impurities and broken rice by vibrating sieve, and put them in a drum-type medicine washing machine for washing, with a speed of 100-140 rpm and time control In 3-5 minutes, to avoid the loss of nutrients, the cleaned raw materials are air-dried at 40-50°C, mechanically crushed and passed through a 60-80 mesh sieve for later use;

[0065] (1b) Select fresh, non-corruption soybeans and zucchini, and mechanically beat the cleaned raw materials for later use;

[0066] (2) Soaking: Soak the raw...

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Abstract

The invention provides a processing method of instant leavened pancakes. Wheat, pearl barley, black rice, oats, soybean, summer squash and the like serve as raw materials of pancake blanks, and the leavened pancakes which have cumin cellophane noodles and various flavors can be formed by fermenting, pancake blank processing and baking. The processing method of the instant leavened pancakes comprises the following steps of pretreatment of the raw materials, soaking, fermenting, forming, baking and quick freezing. The leavened pancakes which are convenient cooked food have various ingredients, are healthful, are convenient to operate and can be eaten after being unfrozen by a microwave oven. Moreover, the convenient leavened pancakes taste delicate, are absorbable, are rich and balanced in nutrition and convenient to eat, and are convenient food suitable for all old and young people.

Description

technical field [0001] The invention relates to a preparation method of instant dough cake, which belongs to the technical field of nutritional instant food processing. Background technique [0002] The sourdough bread is soft and delicious, full of wheat aroma and fermented aroma, and is an important staple food in northern my country. [0003] With the rapid development of China's economy, especially the accelerated pace of life has prompted people to change the traditional way of life, a new generation of consumer groups is growing, and convenience food is increasingly favored by consumers. The usual practice of leavened bread is to use fermented round cakes to bake in a baking pan brushed with cooking oil. The baked dough cake products based on flour that are currently sold in the market must be sold as soon as possible after baking, which has not been able to meet the needs of the market. Simultaneously, the leavened dough cake has short shelf life and is not easy to ...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
Inventor 李宇钟
Owner 平邑县经发信息服务有限公司
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