Gluten-free panicum miliaceum flour sandwich steamed cake and making method thereof

A production method and technology of yellow rice flour are applied in food preparation, food ingredients as foaming agents, and functions of food ingredients. It can solve the problems of less in-depth research and development of broomcorn millet, and achieve nutritional value retention, soft texture, and delicate taste. Effect

Active Publication Date: 2016-01-13
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the only effective way to treat CD is not to consume gluten-containing food for life, and broomcorn millet is gluten-free, suitable for celiac diseas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A gluten-free yellow rice flour sandwich steamed cake, which is made of the following raw materials: 90g yellow rice flour, 40g mung beans, 220g fresh eggs, 15g agave syrup, 3g baking powder, 2g powdered vitamin C, 1g salt, 5g white vinegar , Edible vegetable oil 2g.

[0021] A method for making a gluten-free yellow rice flour sandwich steamed cake, the steps are as follows:

[0022] (1) Preparation of cooked mung beans: add mung beans to boiling water and boil for 20 minutes, remove and drain for later use;

[0023] (2) Prepare whole custard: Mix fresh eggs, agave syrup and salt evenly, stir until the salt is completely dissolved, then add white vinegar to obtain the original egg liquid, then beat at 750 rpm for 15 minutes until the color is milky white, and end Whisk to get the whole egg paste, the volume of the whole egg paste is 5 times the volume of the original egg liquid;

[0024] (3) Preparation of premixed powder: pass the yellow rice flour through a 120-mesh...

Embodiment 2

[0030] A gluten-free yellow rice flour sandwich steamed cake, which is made of the following raw materials: 120g yellow rice flour, 20g mung beans, 250g fresh eggs, 5g agave syrup, 8g baking powder, 0.05g powdered vitamin C, 2g salt, White vinegar 3g, edible vegetable oil 5g.

[0031] A method for making a gluten-free yellow rice flour sandwich steamed cake, the steps are as follows:

[0032] (1) Preparation of cooked mung beans: add mung beans to boiling water and cook for 30 minutes, remove and drain for later use;

[0033] (2) Prepare whole custard: mix fresh eggs, agave syrup and salt evenly, stir until the salt is completely dissolved, then add white vinegar to obtain the original egg liquid, then beat at 850 rpm for 10 minutes until the color is milky white, and end Whisk to get the whole egg paste, the volume of the whole egg paste is 3 times of the volume of the original egg liquid;

[0034] (3) Preparation of premixed powder: pass the yellow rice flour through a 120...

Embodiment 3

[0040] A gluten-free yellow rice flour sandwich steamed cake, which is made of the following raw materials: 110g yellow rice flour, 35g mung beans, 230g fresh eggs, 8g agave syrup, 6g baking powder, 1.5g powdered vitamin C, and 1.5g salt , white vinegar 4g, edible vegetable oil 4g.

[0041] A method for making a gluten-free yellow rice flour sandwich steamed cake, the steps are as follows:

[0042] (1) Preparation of cooked mung beans: add mung beans to boiling water and boil for 25 minutes, remove and drain for later use;

[0043] (2) Prepare whole custard: Mix fresh eggs, agave syrup and salt evenly, stir until the salt is completely dissolved, then add white vinegar to obtain the original egg liquid, then beat at 800 rpm for 12 minutes until the color is milky white, and end Whisk to get the whole egg paste, the volume of the whole egg paste is 4 times of the volume of the original egg liquid;

[0044](3) Preparation of premixed powder: pass the yellow rice flour through ...

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Abstract

The invention discloses a gluten-free panicum miliaceum flour sandwich steamed cake, which is prepared from the following raw materials by weight: 90-120 parts of panicum miliaceum flour, 20-40 parts of mung bean, 220-250 parts of fresh egg, 5-15 parts of agave syrup, 3-8 parts of baking powder, 0.05-2 parts of vitamin C, 1-2 parts of salt, 3-5 parts of white vinegar, and 2-5 parts of edible vegetable oil. The making method includes: mixing fresh egg, agave syrup and salt evenly, conducting stirring till the salt is completely dissolved, then adding white vinegar to obtain original egg liquid, and then conducting whipping at a speed of 800rpm for 10-15min to obtain whole egg paste; adding premixed powder into the prepared whole egg paste, and stirring the materials evenly to obtain cake paste; and then putting the cake paste into a mold and conducting steaming to obtain the finished product. The gluten-free panicum miliaceum flour sandwich steamed cake provided by the invention is not only suitable for general population to eat, but also is suitable for diabetic patients and celiac disease patients, enriches the panicum miliaceum product variety, and promotes the improvement of human dietary fiber structure.

Description

technical field [0001] The invention belongs to the technical field of nutritional food processing, and in particular relates to a formula of gluten-free yellow rice flour sandwich steamed cake and a preparation method thereof. Background technique [0002] After the millet is shelled, it is called yellow rice. Some people call it hard millet and soft yellow rice. Kazakh farmers and herdsmen in Xinjiang even call it Talmi. main name of . A long time ago, millet was widely planted by humans all over the world because of its drought resistance, barren resistance, and rich nutrition. Although millet planting has experienced a period of decline, with the deepening of human research on the nutritional characteristics of millet, millet has been favored again by people. of favor. Feng Baili pointed out in the summary of the first international broomcorn millet conference: "Brotty millet is an important health food resource in the world in the new century". According to research,...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/09A23L1/29
CPCA23V2002/00A23V2200/32A23V2200/328A23V2250/708A23V2200/226A23V2250/21A23V2250/60
Inventor 董吉林申瑞玲马玉玲杜文娟姜龙波张喜文吕静
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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