A kind of nutritious and health-care sorghum cornbread and its processing method

A technology for sorghum and wotou, which is applied in the field of nutrition and health care sorghum wotou and its processing, can solve the problems of small proportion of miscellaneous grains and can not achieve nutritional balance, etc., and achieves the effects of increasing the proportion of miscellaneous grains, reducing cracking, and improving health care value.

Active Publication Date: 2018-10-19
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the miscellaneous grain steamed buns on the market mainly use a single variety of miscellaneous grains, and the proportion of miscellaneous grains is small, which cannot achieve the effect of nutritional balance

Method used

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  • A kind of nutritious and health-care sorghum cornbread and its processing method
  • A kind of nutritious and health-care sorghum cornbread and its processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of whole sorghum powder: the sorghum is selected, sieved, removed from impurities, cleaned, dried in a constant temperature drying oven at 60°C for 24 hours, and then crushed through a 100-mesh sieve to obtain whole sorghum flour; Add water to the powder to adjust the water content to 30%, and then feed it into a twin-screw extruder for four-stage extrusion expansion. The four-stage extrusion temperatures are 60°C, 90°C, 110°C, and 120°C, and the feeding speed is 400g. / min, the screw speed is 300r / min. The puffed material is obtained, and the puffed material is superfinely pulverized to 400 meshes to obtain whole sorghum powder.

[0030] Preparation method of honey locust seed extract: crush 10 parts of honey locust seeds, add 5 times the weight of water, heat to 100°C, add 0.1% calcium gluconate, keep warm for 30 minutes, filter to obtain filtrate.

[0031] The processing method of nutrition and health care sorghum steamed bread comprises the f...

Embodiment 2

[0037] The preparation method of whole sorghum powder: the sorghum is selected, sieved, removed from impurities, cleaned, dried in a constant temperature drying oven at 60°C for 24 hours, and then crushed through a 100-mesh sieve to obtain whole sorghum flour; Add water to the powder to adjust the water content to 30%, and then feed it into a twin-screw extruder for four-stage extrusion expansion. The four-stage extrusion temperatures are 40°C, 70°C, 100°C, and 130°C, and the feeding speed is 300g. / min, the screw speed is 200r / min. The puffed material is obtained, and the puffed material is superfinely pulverized to 500 meshes to obtain whole sorghum flour.

[0038] The processing method of nutrition and health care sorghum steamed bread comprises the following steps:

[0039] (1) Raw material processing: Freeze the fresh bean dregs at -20°C for 20 minutes, take them out, place them at 80°C for heat preservation and drying, and crush them to 200 meshes to obtain bean dregs p...

Embodiment 3

[0044] The preparation method of whole sorghum powder: the sorghum is selected, sieved, removed from impurities, cleaned, dried in a constant temperature drying oven at 60°C for 24 hours, and then crushed through a 100-mesh sieve to obtain whole sorghum flour; Add water to the powder to adjust the water content to 30%, and then feed it into a twin-screw extruder for four-stage extrusion and puffing. The four-stage extrusion temperatures are 50°C, 80°C, 110°C, and 140°C, and the feeding speed is 300g. / min, the screw speed is 300r / min. The puffed material is obtained, and the puffed material is superfinely pulverized to 600 meshes to obtain whole sorghum flour.

[0045] The processing method of nutrition and health care sorghum steamed bread comprises the following steps:

[0046] (1) Raw material processing: Freeze the fresh bean dregs at -20°C for 20 minutes, take them out, place them at 80°C for heat preservation and drying, and crush them to 200 meshes to obtain bean dregs...

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Abstract

The invention relates to a nutritional and health-care sorghum cornbread and a processing method thereof, belonging to the field of agricultural product processing. The sorghum cornbread includes the following raw materials in parts by weight: 20-30 parts of whole sorghum flour, 10-20 parts of quinoa flour, 10-20 parts of millet flour, 10-20 parts of corn flour, 15-20 parts of bean dregs, 10-15 parts of wheat flour, 3-5 parts of gluten flour, 0.4-0.6 parts of baking powder, 0.3-0.5 parts of improver, 0.2-0.4 parts of dry yeast, acacia seeds Extract 1-2 parts. The cornbread prepared by the invention increases the proportion of miscellaneous grains by adding bean dregs in an appropriate amount, so that the prepared cornbread tastes soft and improves the nutritional value; quinoa flour can make up for the defect of lysine deficiency in sorghum; the coordinated action of each component makes the cornbread high in nutritional value and palatability Good; the whole sorghum powder is extruded to improve the digestion and absorption rate, and the taste is delicate; add a small amount of extract of acacia seeds to improve the yield of steamed buns and the health value of steamed buns.

Description

technical field [0001] The invention relates to a nutritious and health-care sorghum cornbread and a processing method thereof, belonging to the field of agricultural product processing. Background technique [0002] Wotou has a long history and occupies an important position in my country's food culture. Traditional steamed buns are usually directly steamed from cornmeal or mixed noodles (cornmeal is mixed with bean flour, so it is called hybrid). Its taste is rough, grainy, and even hard to swallow, so it is not popular with consumers. Now, in order to keep the taste of steamed buns soft and easy to digest, wheat flour is generally used in the market for fermentation to make fermented steamed buns, such as sweet potato steamed buns, black rice steamed buns, mung bean steamed buns, etc. These steamed buns are all based on wheat flour Mixed with whole grains, fermented and cooked, it is delicious, nutritious and healthy, and is widely loved by consumers. However, in the pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23L11/00A23L33/105A23L5/00A23L11/50
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 宗爱珍寇兴凯徐同成陶海腾邱斌刘玮贾敏刘丽娜刘振华杜方岭
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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