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Steamed pastry made from yellow millet grains and preparation method thereof

A technology of yellow millet flour and pastry, which is applied in the field of steamed pastry from yellow millet miscellaneous grains and its preparation, which can solve the problems of growth and poor quality, achieve good absorption, promote the combination rate, and precisely control the proofing humidity

Inactive Publication Date: 2019-11-12
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The dietary guidelines for Chinese residents point out that each person should consume 250-400 grams of grain and potato foods per day. However, at present, the staple food products of miscellaneous grains in my country are less and of poor quality, and people's pursuit of a nutritionally balanced diet is also increasing

Method used

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  • Steamed pastry made from yellow millet grains and preparation method thereof
  • Steamed pastry made from yellow millet grains and preparation method thereof
  • Steamed pastry made from yellow millet grains and preparation method thereof

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preparation example Construction

[0040] The present invention also provides a preparation method for steaming cakes made of yellow millet miscellaneous grains, comprising the steps of:

[0041] Step 1. Weigh 100-300 parts of eggs to separate egg whites and egg yolks, add 30-60 parts of white sugar to beat egg whites, and obtain beaten egg whites;

[0042] Among them, crush the white sugar and divide it into three parts on average, add it to the egg white three times, and beat it until it forms a milky white solid. To confirm the degree of whipping, you can insert a chopstick into the egg white, and the chopsticks should not fall down;

[0043] Step 2: After passing the yellow millet flour, corn flour, glutinous rice flour and low-gluten wheat flour through a 100-mesh sieve respectively, weigh 150-350 parts of yellow millet flour, 100-200 parts of corn flour, 40-40 parts of glutinous rice flour and low-gluten wheat flour. 60 parts, 8-15 parts of yeast and 8-10 parts of baking powder, mix well to get compound p...

Embodiment 1

[0056] Step 1. Weigh 100 parts of eggs to separate the egg white and egg yolk, add 30 parts of white sugar to beat the egg white, and obtain the beaten egg white;

[0057] Among them, crush the white sugar and divide it into three parts on average, add it to the egg white three times, and beat it until it forms a milky white solid. To confirm the degree of whipping, you can insert a chopstick into the egg white, and the chopsticks should not fall down;

[0058] Step 2. After passing the yellow millet flour, corn flour, glutinous rice flour and low-gluten wheat flour through a 100-mesh sieve, respectively weigh 150 parts of yellow millet flour, 100 parts of corn flour, 40 parts of glutinous rice flour, 40 parts of low-gluten wheat flour, and 8 parts of yeast And 8 parts of baking powder, mix well to get compound powder;

[0059] Wherein, the parts by weight of glutinous rice flour M 3 The empirical calculation formula is:

[0060] share,

[0061] In the formula, is the b...

Embodiment 2

[0070] Step 1. Weigh 150 parts of eggs to separate the egg white and egg yolk, add 40 parts of white sugar to beat the egg white, and obtain the beaten egg white;

[0071] Among them, crush the white sugar and divide it into three parts on average, add it to the egg white three times, and beat it until it forms a milky white solid. To confirm the degree of whipping, you can insert a chopstick into the egg white, and the chopsticks should not fall down;

[0072] Step 2: Pass yellow millet flour, corn flour, glutinous rice flour and low-gluten wheat flour through a 100-mesh sieve respectively, weigh 200 parts of yellow millet flour, 120 parts of corn flour, 45 parts of glutinous rice flour, 45 parts of low-gluten wheat flour, and 10 parts of yeast And 8.5 parts of baking powder, mixed evenly to get compound powder;

[0073] Wherein, the parts by weight of glutinous rice flour M 3 The empirical calculation formula is:

[0074] share,

[0075] In the formula, is the basic m...

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Abstract

The invention discloses a steamed pastry of yellow millet grains, which is composed of the following raw materials in parts by mass: 150 to 350 parts of yellow millet flour, 100 to 200 parts of corn flour, glutinous rice flour, 40 to 60 parts of low gluten wheat flour, 150 to 250 parts of water, 100 to 150 parts of milk, 100 to 300 parts of eggs, 30 to 60 parts of white sugar, 8 to 15 parts of yeast, 8 to 10 parts of baking powder, and 16 to 30 parts of raisins; the weight part of the glutinous rice flour M3 is the basic mass part of the glutinous rice flour through an empirical calculation formula, M1 is the mass part of yellow millet flour, M2 is the mass part of corn flour, and M4 is the mass parts of low gluten wheat flour. The invention also provides a preparation method of the steamed pastry made from yellow millet grains.

Description

technical field [0001] The invention relates to a steamed pastry made of yellow millet miscellaneous grains and a preparation method thereof, belonging to the technical field of food. Background technique [0002] The dietary guidelines for Chinese residents point out that each person should consume 250-400 grams of cereals and potatoes per day. However, at present, my country's staple food products of miscellaneous grains are less and of poor quality, and people's pursuit of a nutritionally balanced diet is also increasing. The development of a series of miscellaneous grains is conducive to enriching the categories of staple food products, improving people's dietary structure, broadening new development paths for the development and utilization of miscellaneous grains, increasing the added value of millet miscellaneous grains products, and providing theoretical basis and data reference for the intensive processing of industrial miscellaneous grains products. Contents of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/00A23L15/00
CPCA23L7/104A23L19/03A23L15/00A23V2002/00
Inventor 刘景圣李明辉崔维建许秀颖张大力郑明珠曹勇刘美宏吴玉柱赵城彬张浩修琳蔡丹刘回民王思琪吴天昊
Owner JILIN AGRICULTURAL UNIV
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