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Sprouted millet foods and preparation method thereof

A technology of germinated millet and its production method, which is applied in the field of food processing to achieve the effects of enhancing appetite, maintaining appearance, and improving the functionality of nutrition and health care

Inactive Publication Date: 2019-01-25
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, in the prior art, there is no public report that millet is germinated and made into germinated millet food with rich nutrition, good taste and health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] Sprouted millet bread, each component in its raw material is respectively by weight part:

[0091] 30 parts by weight of germinated millet flour, 30 parts by weight of high-gluten wheat flour, 10 parts by weight of sugar, 2 parts by weight of corn oil, 1 part by weight of yeast powder, and 1 part by weight of salt;

[0092] The preparation method comprises the following steps:

[0093] Step 1. Select the high-quality millet produced in the year, remove the empty shells, shriveled grains and impurities, and select the millet with full grains;

[0094] Step 2. Soak the selected millet in step 1 for 10 hours in weakly acidic electrolyzed water with a pH of 5.0 to 5.5 and an oxidation-reduction potential of 960 to 1000 mv at 25 to 30°C to germinate;

[0095] Step 3. Filter out excess electrolyzed water from the germinated millet in step 2, dry at 30°C at low temperature, and grind to obtain germinated millet powder;

[0096] Step 4. Weigh the germinated millet flour, whea...

Embodiment 2

[0103] Sprouted millet cake, each component in its raw material is respectively by weight part:

[0104] 70 parts by weight of germinated millet flour, 20 parts by weight of wheat low-gluten flour, 15 parts by weight of sugar, 5 parts by weight of sunflower oil, 2 parts by weight of yeast powder, and 2 parts by weight of salt;

[0105] The preparation method comprises the following steps:

[0106] Step 1. Select the high-quality millet produced in the year, remove the empty shells, shriveled grains and impurities, and select the millet with full grains;

[0107] Step 2. Soak the selected millet in step 1 for 18 hours in weakly acidic electrolyzed water with a pH of 5.5 to 6.0 and an oxidation-reduction potential of 910 to 960 mv at 30 to 35°C to germinate;

[0108] Step 3. Filter out excess electrolyzed water from the germinated millet in step 2, dry at 40°C at low temperature, and grind to obtain germinated millet powder;

[0109] Step 4. Weigh the germinated millet flour, ...

Embodiment 3

[0116] Germinated millet crisps, each component in its raw material is respectively by weight part:

[0117] 40 parts by weight of germinated millet flour, 10 parts by weight of wheat low-gluten flour, 20 parts by weight of sugar, 10 parts by weight of corn oil, and 0.5 parts by weight of salt;

[0118] The preparation method comprises the following steps:

[0119]Step 1. Select the high-quality millet produced in the year, remove the empty shells, shriveled grains and impurities, and select the millet with full grains;

[0120] Step 2. Soak the selected millet in step 1 for 24 hours in weakly acidic electrolyzed water with a pH of 6.0 to 6.5 and an oxidation-reduction potential of 860 to 910 mv at 25 to 30°C to germinate;

[0121] Step 3. Filter out excess electrolyzed water from the germinated millet in step 2, dry at 45°C at low temperature, and grind to obtain germinated millet flour;

[0122] Step 4. Weigh the germinated millet flour, wheat low-gluten flour, sugar, corn...

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Abstract

The invention discloses sprouted millet foods which are prepared from the following raw materials in parts by weight: 10-70 parts of sprouted millet powder, 10-30 parts of wheat flour, 5-20 parts of sugar, 2-10 parts of oil, 0-2 parts of yeast powder and 0.5-2 parts of salt. The invention also provides a preparation method of a product. The preparation method is simple and convenient and is liableto operate. In the technical scheme of the invention, the sprouted millet foods are capable of strengthening stomach, promoting digestion and boosting appetite, is fluffy and fine in taste and is notadded with any edible pigment and preservative, a finished product keeps specific nutritive values of millets and millet sprouts, has rich nutrition and health care efficacy, improves the nutritionalfunctions of the traditional millet food product and is beneficial to filling up the blank of a market of a relevant product and popularizing and applying a high value-added product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a germinated millet food and a preparation method thereof. Background technique [0002] Modern people pursue a healthy and balanced life concept, and their requirements for food are no longer limited to satiety, but also hope that it contains certain nutritional value and good taste. Millet is a grain made from shelled millet. It is named millet because of its small grain size, about 1 mm in diameter. Millet is one of the oldest cultivated crops in the world. Millet is rich in nutrients, mainly containing carbohydrates, protein and amino acids, fats and fatty acids, vitamins, minerals, etc. The proportion of various nutrients is appropriate, and it is a good source of food nutrition. Traditional Chinese medicine and folks use millet to make nourishing porridge for recuperation Body, millet is widely favored by consumers because of its rich nutrients and strong fragrance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/10A23L33/00A21D13/06A21D2/38A21D13/60
CPCA21D2/38A21D13/06A23V2002/00A23L5/13A23L7/104A23L33/00A21D13/60A23V2200/30
Inventor 郝建雄赵丹丹韩雪李慧颖李楚楚马聪聪
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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