Preparation method and equipment of sorghum flour baked in vacuum and at low temperature

A technology of vacuum low temperature and production method, which is applied in the fields of food science, food preservation, application, etc., can solve the problems of single variety of traditional food, insufficient attention to traditional food, insufficient processing methods, etc., so as to achieve simple and convenient operation, no paste and no taste. , mature and consistent effect

Inactive Publication Date: 2018-01-09
周童
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  • Abstract
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Problems solved by technology

[0002] People in our country generally attach importance to the application of traditional food. Traditional food has a wide variety and rich nutrition, which meets the requirements of people's dietary diversity. In particular, most special foods have the effect on the treatment of chronic diseases, such as sorghum can detoxify, but my country does not pay enough attention to traditional food. In particular, the processing methods are not enough, the variety of traditional food is single, it is difficult to store and many other factors, coupled with the strong seasonality of special food, high processing cost, low profit and other reasons, the traditional food processing industry in my country is very backward, and its application is not yet available. not widely

Method used

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  • Preparation method and equipment of sorghum flour baked in vacuum and at low temperature

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Embodiment Construction

[0023] A low-vacuum low-temperature baked sorghum flour and a production method thereof, comprising the following steps: removing impurities from the freshly harvested sorghum, drying it, and baking it in a special baking oven. The baking is carried out at a low temperature, and the temperature should be controlled. Below 150 degrees Celsius, and ensure that the sorghum can be roasted, and then made into powder for later use.

[0024] The present invention is realized through the following technical scheme: its main components include: equipment support, vacuum tank, electrical control panel, vacuum pump facility, transmission system equipment, and cover.

[0025] The vacuum tank of the rotary stirring low-temperature baking equipment is supported by two equipment supports, and the vacuum tank can rotate; the equipment support is equipped with electrical control panels, vacuum pump facilities, supporting rollers, motors, gearboxes, and moving wheels.

[0026] 1. The equipment ...

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Abstract

The invention provides a sorghum flour baked in vacuum and low temperature and a production method thereof. The cooked sorghum flour produced by the production process integrates medicinal and edible sorghum, can maintain the original fragrance of sorghum, has low crude fiber and moisture content, and is thoroughly sterilized and has a long shelf life. , is a pure natural green health food without any additives. The sorghum is washed, soaked, dehydrated, baked and stacked, and the cooked sorghum flour is sterilized and ground by a crushing machine and packed in separate bags according to requirements. The cooked sorghum flour and cooked sorghum flour processed in this way maintain the nutritional components and original flavor of sorghum, and at the same time produce many new nutrients. Used as an ingredient in food and beverages.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method and equipment for vacuum-low-temperature baking sorghum flour. Background technique [0002] People in our country generally attach importance to the application of traditional food. Traditional food has a wide variety and rich nutrition, which meets the requirements of people's dietary diversity. In particular, most special foods have the effect on the treatment of chronic diseases, such as sorghum can detoxify, but my country does not pay enough attention to traditional food. In particular, the processing methods are not enough, the variety of traditional food is single, it is difficult to store and many other factors, coupled with the strong seasonality of special food, high processing cost, low profit and other reasons, the traditional food processing industry in my country is very backward, and its application is not yet available. not widely. Contents of the invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/10A23L3/48
Inventor 周童
Owner 周童
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