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Biological self-raising flour for miscellaneous grain pancake, its preparation method and application

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

Active Publication Date: 2019-11-19
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 multigrain pancake biological self-raising flour is formed by mixing 22% biological multigrain fermentation powder, 76% all-purpose flour, and 2% vitamin C by mass percentage. Put 22% biological multigrain fermentation powder into 76% all-purpose flour, add 2% vitamin C is as strain protection agent, obtains multigrain pancake biological self-raising powder; Biological multigrain fermented powder is by weight 500 grams of multigrain compound powder, 155 grams of powdered sugar, 25 grams of Streptococcus thermophilus, 25 grams of Lactobacillus, 15 grams of baker's yeast, 5 grams of sweet wine koji, 5 grams of salt, 315 grams of water, 20 grams of koji wine, 200 grams of enzyme puree to make a fermented miscellaneous grain paste, and then add 10% maltodextrin as a protective agent to the fermented miscellaneous grain paste, spray It is made by drying; the mixed grain compound powder is made of buckwheat, red rice, barley, corn, and millet in a mass ratio of 1:...

Embodiment 2

[0044] The production method of this multigrain pancake biological self-raising flour:

[0045] 1. Enzyme production:

[0046] 1. Raw material ratio: by weight, 1000 grams of wheat, 200 grams of corn dregs, 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 tank, add 3000 grams of mineral water and soak for 10-12 hours at 22-25 °C, wash the corn dregs and add 1000 grams of mineral water Soak at 22-25°C for 10-12 hours for later use;

[0048] 3. Drain the soaked wheat and place it on the inner surface of the glass jar, cover with wet gauze and place it under the conditions of temperature: 25-29°C and relative humidity: 58-65% to germinate for 12-36 hours. Germination stops at 1-1.8cm;

[0049] 4. Add the soaked corn dregs, honey, rock sugar, maltose and the rest of the mineral water into the glass tank and place it in a sealed place. Ferm...

Embodiment 3

[0054] The production method of this multigrain pancake biological self-raising flour:

[0055] 1. Enzyme production:

[0056] 1. Raw material ratio: by weight, 1000 grams of barley or brown rice, 200 grams of corn dregs, 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 the corn dregs are cleaned, add 1000 grams of mineral water and soak for 10-12 hours at 22-25°C for later use;

[0058] 3. Drain the soaked barley or brown rice and put it on the inner surface of the glass tank, cover it 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 and wait for germination Terminate germination when the length reaches 1-1.8cm;

[0059] 4. Add the soaked co...

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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 biological self-rising flour for miscellaneous grain pancakes, its preparation method and application. [0003] 2. Background technology [0004] Pancakes are a very popular whole grain product. With the enhancement of consumers' health awareness, some epidemiological studies have found that whole grains contain a variety of nutrients and bioactive substances, such as dietary fiber, vitamins and minerals, etc. Intake of whole grain foods can also prevent cancer, cardiovascular disease, type 2 diabetes, obesity and so on. Pancake fermented batter is made by grinding whole grains and fermenting with lactic acid bacteria and yeast. 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 natural fermentation of batter and la...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104
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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