Five-cereal pancake and preparing method thereof

A technology of whole grains and pancakes, which is applied in baking, baked food, food science, etc., can solve the problems of rough taste of coarse grains, few food varieties, and unsatisfying people, and achieve the effect of enhancing human immunity and rich nutrition

Inactive Publication Date: 2016-03-02
TIANJIN HIMALAYA HEALTH TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these two points have been ignored by people for a long time. Although coarse grains are rich in nutrition, due to the simple processing, the taste of coarse grains is relatively rough. There are few food varieties, which cannot meet people's more needs

Method used

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Examples

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Effect test

preparation example Construction

[0012] A pancake made of whole grains and a preparation method thereof of the present invention comprises the following components in parts by weight:

[0013] 4-8 parts of black rice flour;

[0014] 4-8 parts of corn flour;

[0015] 4-8 parts of sorghum flour;

[0016] 4-8 parts of tartary buckwheat flour;

[0017] 4-8 parts of oatmeal;

[0018] 4-8 parts of millet flour;

[0019] 4-8 parts of lotus seed powder;

[0020] 4-8 servings of purple sweet potato powder;

[0021] 20-30 parts of glutinous rice flour;

[0022] 90-400 parts of water.

[0023] The preparation method of the above-mentioned multigrain pancake:

[0024] a. Dosing according to the above components and parts by weight;

[0025] b. Mix black rice flour, corn flour, sorghum flour, tartary buckwheat flour, oat flour, millet flour, lotus seed flour, purple sweet potato flour and glutinous rice flour evenly, add water and stir to make a yogurt-like batter;

[0026] c. Rub a layer of vegetable oil on the...

Embodiment 1

[0028] a. Select 4 grams of black rice flour, 4 grams of corn flour, 4 grams of sorghum flour, 4 grams of tartary buckwheat flour, 4 grams of oat flour, 4 grams of millet flour, 4 grams of lotus seed flour, 4 grams of purple potato flour, 4 grams of glutinous rice flour, 90 grams of water, 1 gram of honey;

[0029] b. Mix black rice flour, corn flour, sorghum flour, buckwheat flour, oat flour, millet flour, lotus seed flour, purple sweet potato flour and glutinous rice flour in step a, add water and honey and stir to make a yogurt-like batter;

[0030] c. Rub a layer of vegetable oil on the pan, use a large spoon to scoop out a spoonful of batter from step a, pour it into the pan, spread it with a rubber spatula, control the fire to 800 watts, turn over and fry on both sides until transparent Shape promptly gets whole grain pancake of the present invention.

Embodiment 2

[0032] a. Choose 6 grams of black rice flour, 6 grams of corn flour, 6 grams of sorghum flour, 6 grams of tartary buckwheat flour, 6 grams of oat flour, 6 grams of millet flour, 6 grams of lotus seed flour, 6 grams of purple potato flour, 6 grams of glutinous rice flour, 150 grams of water, 2 grams of honey;

[0033] b. Mix black rice flour, corn flour, sorghum flour, buckwheat flour, oat flour, millet flour, lotus seed flour, purple sweet potato flour and glutinous rice flour in step a, add water and honey and stir to make a yogurt-like batter;

[0034] c. Rub a layer of vegetable oil on the pan, use a large spoon to scoop out a spoonful of batter from step a, pour it into the pan, spread it with a rubber spatula, control the fire to 800 watts, turn over and fry on both sides until transparent Shape promptly gets whole grain pancake of the present invention.

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PUM

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Abstract

The invention discloses a five-cereal pancake and a preparing method thereof. The five-cereal pancake is prepared from, by weight, 4-8 parts of black rice flour, 4-8 parts of corn flour, 4-8 parts of sorghum flour, 4-8 parts of tartary buckwheat flour, 4-8 parts of oat flour, 4-8 parts of millet flour, 4-8 parts of lotus seeds, 4-8 parts of purple sweet potatoes, 20-30 parts of glutinous rice flour and 90-400 parts of water. The five-cereal pancake is prepared by selecting five cereals as raw materials and grinding the five cereals fine, is neither pure refined grain nor coarse grain, and is rich in nutrition and convenient for people to digest, and the raw materials for preparing the pancake have crusts, contain much crude fiber and are helpful for digestion; coarse and fine matching is adopted, which is beneficial for intaking multiple nutrient substances and some trace elements more reasonably, and the pancake has the effects of reducing blood pressure, reducing cholesterol, eliminating thrombus and relieving nerves, can prolong life if people eat the pancake usually, and has the weight losing effect.

Description

technical field [0001] The invention belongs to the technical field of health food production, and in particular relates to a pancake made of whole grains and a preparation method thereof. Background technique [0002] With the improvement of people's material life quality, health has attracted more and more attention, and the nutritional level of miscellaneous grains has attracted more and more attention. Different varieties of miscellaneous grains have different nutritional values. From the perspective of modern nutritional science, two or two More than one kind of food, if properly matched, will play a complementary and complementary role in nutrition, exert its maximum effect on human health care, and often achieve food diversification; at the same time, the dietary fiber of miscellaneous grains can adjust the digestion and absorption function and prolong the life of the human body. The residence time of food in the stomach delays the appearance of digestible sugar in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 不公告发明人
Owner TIANJIN HIMALAYA HEALTH TECH CO LTD
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