Goat milk leavened pancakes and making method thereof

A production method and goat's milk technology, which can be used in dough processing, baking, baked food, etc., can solve the problems of reduced flavor of leavened bread, loss of nutrients, short shelf life of leavened bread, etc.

Inactive Publication Date: 2016-10-26
张振飞
View PDF3 Cites 4 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Goat milk leavened pancakes and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0096] Example 1. A goat milk dough cake is characterized in that it is made from the following raw materials by weight: 250 parts of wheat flour, 70 parts of low-gluten flour, 20 parts of potato starch, 3 parts of egg liquid, 10 parts of honey, and 10 parts of goat milk powder , 40 parts of millet flour, 1 part of white sugar, 10 parts of purple rice flour, 1 part of high fructose syrup, 0.5 part of maltose, 0.5 part of beta-carotene, 1 part of lactose, 0.5 part of grade B maltol, 1 part of phospholipid, 1 part of condensed milk 1 part carrot powder, 1 part purple cabbage powder, 0.5 part kelp powder, 1 part corn flour, 1 part spinach powder, 1 part wolfberry powder, 1 part flax seed powder, 1 part walnut powder, 10 parts seasoning powder, orange 3 parts of skin silk, 0.3 part of salt, 0.3 part of ammonium bicarbonate, 3 parts of compound enzyme preparation, and an appropriate amount of water; the seasoning powder is a powder made from the following raw materials by weight: s...

Embodiment 2

[0116] Example 2. A goat milk dough cake is characterized in that it is made from the following raw materials in parts by weight: 350 parts of wheat flour, 80 parts of low-gluten flour, 40 parts of potato starch, 4 parts of egg liquid, 15 parts of honey, and 14 parts of goat milk powder , 65 parts millet flour, 2 parts white sugar, 15 parts purple rice flour, 2 parts high fructose syrup, 1 part maltose, 1 part beta-carotene, 2 parts lactose, 1 part B maltol, 2 parts phospholipids, 3 parts condensed milk 2 parts carrot powder, 2 parts purple cabbage powder, 1 part kelp powder, 3 parts corn flour, 3 parts spinach powder, 2 parts wolfberry powder, 2 parts flax seed powder, 3 parts walnut powder, 16 parts seasoning powder, orange 5 parts of skin silk, 1 part of salt, 1 part of ammonium bicarbonate, 5 parts of compound enzyme preparation, and an appropriate amount of water; the seasoning powder is the powder made from the raw materials in the following weight ratios: small shrimp s...

Embodiment 3

[0136] Example 3. A goat milk dough cake is characterized in that it is made from the following raw materials in parts by weight: 300 parts of wheat flour, 75 parts of low-gluten flour, 25 parts of potato starch, 3.5 parts of egg liquid, 12 parts of honey, and 12 parts of goat milk powder , 50 parts of millet flour, 1.5 parts of white sugar, 12 parts of purple rice flour, 1.5 parts of high fructose syrup, 0.8 parts of maltose, 0.7 parts of beta-carotene, 1.5 parts of lactose, 0.35 parts of grade B maltol, 1.5 parts of phospholipids, 2 parts of condensed milk 1.5 parts carrot powder, 1.5 parts purple cabbage powder, 1 part kelp powder, 2 parts corn flour, 2 parts spinach powder, 2 parts wolfberry powder, 2 parts flax seed powder, 2 parts walnut powder, 12 parts seasoning powder, orange 4 parts of skin silk, 0.6 part of salt, 0.6 part of ammonium bicarbonate, 4 parts of compound enzyme preparation, and an appropriate amount of water; the seasoning powder is the powder made from ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses goat milk leavened pancakes and a making method thereof. The goat milk leavened pancakes are made from the following raw materials of wheat flour, low-gluten flour, potato starch, egg liquid, honey, goat milk powder, setaria italica flour, white granulated sugar, purple rice flour, high fructose corn syrup, maltose, beta-carotene, lactose, Grade B maltol, phosphatide, condensed milk, carrot meal, purple cabbage powder, kelp powder, corn flour, spinach powder, Chinese wolfberry fruit powder, linseed meal, walnut powder, seasoning powder, orange peel slices, table salt, ammonium bicarbonate, a compound enzyme preparation and water. The making method comprises the following steps of making seasoning powder, mixing dough, fermenting the dough, performing shaping and performing baking. The leavened pancakes provided by the invention have the characteristics of being golden in color, durable in milk taste, fluffy and crisp in mouth feel, free from greasy, and unique in flavor, and have the efficacy of improving the eyesight.

Description

technical field [0001] The invention relates to a goat milk dough cake and a preparation method thereof, belonging to the technical field of nutritious and convenient food processing. Background technique [0002] Fluffy and delicious bread cake, full of wheat and fermented aroma, is a major staple food in northern my country. [0003] In order to maintain the aroma of the bread, people will add a little milk or milk powder reconstituted milk to the bread. [0004] Milk is one of the oldest natural beverages, known as "white blood", and its importance to the human body can be imagined. Milk, as the name suggests, is squeezed from female cows. There are different grades of milk in different countries. By far the most common are whole, low-fat and skim milk. The outstanding defect of milk is that some infants and young children are allergic to milk. Allergies occur when the body's immune system overreacts to naturally harmless substances from the air, water, contact, or f...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/34A21D2/36A21D2/32A23L33/10
CPCA21D13/00A21D2/32A21D2/34A21D2/36
Inventor 张振飞
Owner 张振飞
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap