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Multigrain pancake biological self-raising flour and manufacture method and application thereof

A technology for self-raising flour and miscellaneous grains, applied in the fields of application, food science, baking mixture, etc., can solve problems such as hidden food safety hazards and increase production costs, and achieve the effects of rich nutrition, improved digestion and absorption rate, and beneficial to human body absorption and utilization.

Active Publication Date: 2017-05-10
甘南县霁朗米业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] An object of the present invention is to provide a biological self-rising flour for multigrain pancakes. This biological self-rising flour for multigrain pancakes is used to solve the problem of adding chemical leavening agents, antioxidants, gluten-enhancing agents and compound enzyme preparations to traditional self-rising flour. At the same time, the production cost brings potential hidden dangers to food safety. Another object of the present invention is to provide a method for making this multigrain pancake biological self-rising powder. The third object of the present invention is to provide the application of this multigrain pancake biological self-rising powder.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] This kind of multi-grain pancake biological self-raising powder is formed by mixing 22% biological multi-grain baking powder, 76% all-purpose flour, and 2% vitamin C by mass percentage. 22% biological multi-grain baking powder is put into 76% all-purpose flour and added 2% vitamin C is used as a bacterial protection agent to obtain a multi-grain pancake biological spontaneous powder; the biological multi-grain baking powder consists of 500 grams of multi-grain compound powder by weight, 155 grams of sugar powder, 25 grams of Streptococcus thermophilus, 25 grams of Lactobacillus, 15 grams of baker’s yeast, 5 grams of sweet koji, 5 grams of salt, 315 grams of water, 20 grams of koji wine, and 200 grams of enzyme puree are made into a fermented grains paste. The fermented grains paste is then added with 10% maltodextrin as a protective agent, spray Made by drying; mixed grains powder is made from buckwheat, red rice, coix seed, corn and millet in a mass ratio of 1:1:1:1:1, a...

Embodiment 2

[0044] The preparation method of this kind of multi-grain pancake biological self-raising powder:

[0045] 1. Enzyme production:

[0046] 1. The ratio of raw materials: by weight, 1000 grams of wheat, 200 grams of corn ballast, 200 grams of honey, 300 grams of rock sugar, 100 grams of maltose, and 5000 grams of mineral water;

[0047] 2. Production method: rinse the wheat with tap water and put it in a clean glass jar, add 3000 g of mineral water and soak for 10-12 hours at 22-25°C, add 1000 g of mineral water after the corn ballast is washed. Soak for 10-12 hours at 22-25℃ for use;

[0048] 3. Drain the soaked wheat and place it on the inner surface of the glass jar with wet gauze and place it at a temperature: 25-29°C and relative humidity: 58-65% to germinate for 12-36 hours, and wait until the bud length reaches Stop germination at 1-1.8cm;

[0049] 4. Add the soaked corn ballast, honey, rock sugar, maltose and remaining mineral water into a glass jar and place it in a sealed cont...

Embodiment 3

[0054] The preparation method of this kind of multi-grain pancake biological self-raising powder:

[0055] 1. Enzyme production:

[0056] 1. The ratio of raw materials: in parts by weight, 1000 grams of barley or brown rice, 200 grams of corn ballast, 200 grams of honey, 300 grams of rock sugar, 100 grams of maltose, and 5000 grams of mineral water;

[0057] 2. Production method: Rinse any one of the black rice, wheat, barley, and brown rice with tap water and put it in a clean glass jar, add 3000 grams of mineral water and soak for 10-12 hours at 22-25°C. After washing the corn ballast, add 1000 grams of mineral water and soak for 10-12 hours at 22-25℃ for use;

[0058] 3. Drain the soaked barley or brown rice and place it on the inner surface of the glass jar covered with wet gauze and place it at a temperature of 25-29°C and a relative humidity of 58-65% to germinate for 12-36 hours. Stop germination when the length reaches 1-1.8cm;

[0059] 4. Add the soaked corn ballast, honey, r...

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Abstract

The invention relates to multigrain pancake biological self-raising flour and a manufacture method and application thereof, wherein the multigrain pancake biological self-raising flour is formed from 22% of biological multigrain yeast powder, 76% of plain flour, and 2% of vitamin C; the biological multigrain yeast powder is made by: preparing fermented multigrain paste from, by weight, 500-550 parts of multigrain compound powder, 155 parts of granulated sugar powder, 25 parts of Streptococcus thermophiles, 25 parts of Lactic acid bacteria, 15 parts of Saccharomyces cerevisiae, 5 parts of sweet distiller's yeast, 5 parts of edible salt, 310-330 parts of water, 20-25 parts of Daqu liquor, and 200 parts of enzyme stock pulp, adding 10% of maltodextrin into the fermented multigrain past as a protectant, and spray-drying; the multigrain compound powder is made by from buckwheat, red rice, coix seed, corn and millet at a mass ratio of 1:1:1:1:1. Whole grains are used as material and ferment carrier, and by using biological fermentation, the made pancake fermenting flour has rich nutrition.

Description

[0001] 1. Technical Field [0002] The invention relates to traditional food pancakes in the food field, in particular to a kind of multi-grain pancake biological self-raising powder, its preparation method and application. [0003] 2. Background technology [0004] Pancakes are a very popular whole grain product. With the increase of consumers’ health awareness, some epidemiological studies have found that whole grains contain a variety of nutrients and biologically active substances, such as dietary fiber, vitamins and minerals. Intake of whole grain foods can also prevent cancer, cardiovascular disease, type 2 diabetes, obesity, etc. Pancake fermented batter is made by grinding whole grains and fermented by lactic acid bacteria and yeasts. The type and quantity of bacteria in the batter will affect the texture, flavor, aging, nutritional value, shelf life, etc. of the product. The traditional production of pancakes mainly uses the batter and the natural fermentation of lactic aci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D13/44A21D2/36A21D8/04A21D2/22
CPCA21D2/22A21D2/36A21D2/368A21D8/045A21D10/005
Inventor 魏春红高永红
Owner 甘南县霁朗米业有限公司
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