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Sweet buckwheat ultrafine powder pancake and preparation process thereof

A technology of superfine powder and sweet buckwheat, which is applied in baking, baked goods, food science and other directions, can solve the problems that pancakes cannot meet the needs of consumers, the nutritional value cannot be fully exerted, and the superfine grinding is less, so as to increase nutrition. Value, rich in nutritional value, and the effect of improving utilization

Inactive Publication Date: 2018-11-23
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the current processing method mainly for the primary crushing of buckwheat, there is little research on ultrafine grinding, so a large amount of coarse buckwheat flour is treated as feed or cheaply processed, resulting in the inability to fully exert its nutritional value, resulting in a waste of resources
[0004] Pancakes are a popular traditional convenience food with a wide variety and are de

Method used

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  • Sweet buckwheat ultrafine powder pancake and preparation process thereof
  • Sweet buckwheat ultrafine powder pancake and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method for sweet buckwheat superfine powder pancakes, comprising the following steps:

[0024] 1) In this embodiment, sweet buckwheat kernels in northern Shaanxi are used as raw materials. Fresh sweet buckwheat kernels are washed, soaked, dried and crushed, and then ultrafinely pulverized to obtain superfine sweet buckwheat powder.

[0025] 2) In terms of parts by mass, take by weighing 60 parts of sweet buckwheat superfine powder and 40 parts of flour with an average particle diameter of 18.15 μm, add 26 parts of egg liquid, 2.8 parts of edible salt and 160 parts of pure water and fully stir to make Mix it well until it becomes a batter.

[0026] 3) The batter that has been stirred evenly is left to stand for 20 minutes.

[0027] 4) Fry the rested batter at 100°C for 60S.

[0028] 5) pack after cooling.

Embodiment 2

[0030] A preparation method for sweet buckwheat superfine powder pancakes, comprising the following steps:

[0031] 1) In this embodiment, sweet buckwheat kernels from northern Shaanxi are used as raw materials, which are first pulverized by a high-speed pulverizer, and then pulverized by an ultrafine pulverizer to obtain superfine powder of sweet buckwheat.

[0032] 2) In terms of mass parts, take by weighing 70 parts of sweet buckwheat superfine powder and 30 parts of flour with an average particle diameter of 18.15 μm, add 42 parts of egg liquid, 5 parts of edible salt and 180 parts of pure water and fully stir to make It mixes well.

[0033] 3) Let the batter that has been stirred evenly stand for 10 minutes.

[0034] 4) Fry the rested batter at 120°C for 50 seconds.

[0035] 5) pack after cooling.

Embodiment 3

[0037] A preparation method for sweet buckwheat superfine powder pancakes, comprising the following steps:

[0038] 1) In this embodiment, sweet buckwheat kernels from northern Shaanxi are used as raw materials, which are first pulverized by a high-speed pulverizer, and then pulverized by an ultrafine pulverizer to obtain superfine powder of sweet buckwheat.

[0039] 2) In terms of mass parts, take by weighing 80 parts of sweet buckwheat superfine powder and 20 parts of flour with an average particle diameter of 18.15 μm, add 40.5 parts of egg liquid, 3 parts of edible salt and 170 parts of pure water and fully stir to make It mixes well.

[0040] 3) The batter that has been stirred evenly is left to stand for 20 minutes.

[0041] 4) Fry the rested batter at 120°C for 50 seconds.

[0042] 5) pack after cooling.

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Abstract

The invention discloses a sweet buckwheat ultrafine powder pancake and a preparation process thereof. The pancake is prepared by the following steps: mixing 60-100 parts by weight of sweet buckwheat ultrafine powder, 1-40 parts by weight of flour, 26-56 parts by weight of eggs and 2.8-5 parts by weight of edible salt, mixing the mixture with 160-180 parts by weight of pure water, standing for 10 to 40 minutes, and spreading and baking at 100-120 DEG C for 50 to 70 seconds. The pancake is gray-brown, is soft in texture and delicate in mouthfeel, has uniform color and good tissue state, has theunique scent of buckwheat, and has good health function.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sweet buckwheat superfine powder pancake and a preparation method thereof. Background technique [0002] Superfine grinding is a new type of food processing technology, which refers to the process of crushing materials to a size below 10-25 μm by grinding, impacting, shearing, etc. After the material is ultrafinely pulverized, the particle size of the powder can be effectively improved to meet the requirements of the miniaturization of materials in modern food production. At the same time, the micronization of material particles increases the surface area and porosity of the powder, so that the ultrafine powder has many new physical and chemical properties such as good adsorption, solubility and dispersibility, and is suitable for the processing of instant and convenience foods. Easily digested and absorbed. [0003] Sweet buckwheat is rich in nutritional value and has high med...

Claims

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Application Information

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IPC IPC(8): A21D13/44A21D13/047
CPCA21D13/047A21D13/44
Inventor 杨芙莲王平平
Owner SHAANXI UNIV OF SCI & TECH