Method for making shredded cakes by steam heat treatment of cereals

A production method and technology of finger cakes, which are applied in the field of making finger cakes by steam heat treatment of cereals, can solve the problems of unbalanced nutrition of finger cakes, low utilization rate of grains, high production cost, etc., to meet the dietary value, improve tissue shape, The effect of increasing intestinal peristalsis

Inactive Publication Date: 2020-01-14
廊坊承泰能食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a method for steam heat treatment of cereals to make finger cakes, which is used to solve the problems of low utilization rate of cereals, unbalanced nutrition of finger cakes, single flavor, and high production cost.

Method used

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  • Method for making shredded cakes by steam heat treatment of cereals
  • Method for making shredded cakes by steam heat treatment of cereals

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0023] (1) Preparation of steam heat-treated oat flour

[0024] The oats with uniform particle size and no deterioration were soaked in distilled water for 3 hours, then put into a steam tank, filled with saturated steam, the pressure was 0.8 MPa, and the pressure was released quickly after 5 minutes of maintenance time. The samples after steam heat treatment are collected, and a vacuum rotary dryer is used to place the dried samples under vacuum conditions and heat and dry in a rotating manner. The water heating temperature is 40 °C, the rotation speed is 3 rpm, and the vacuum degree is 10³Pa. The dried steam-heat-treated grains were milled by combining mechanical pulverization and airflow pulverization. The specific pulverization process was as follows: the dried samples were pulverized by mechanical pulverization, and the feeding rate was 0.1 t / h. The mesh number of the powder is 60 mesh; the coarse powder is pulverized again by jet milling, the feeding speed is 0.5 t / h, t...

specific Embodiment 2

[0029] (1) Preparation of buckwheat flour by steam heat treatment

[0030] Buckwheat with uniform particle size and no deterioration was soaked in distilled water for 3 hours, then put into a steam tank, and filled with saturated steam, the pressure was 0.8 MPa, and the pressure was released quickly after 5 minutes of maintenance time. The samples after steam heat treatment are collected, and a vacuum rotary dryer is used to place the dried samples under vacuum conditions and heat and dry in a rotating manner. The water heating temperature is 40 °C, the rotation speed is 3 rpm, and the vacuum degree is 10³Pa. The dried steam-heat-treated grains were milled by combining mechanical pulverization and airflow pulverization. The specific pulverization process was as follows: the dried samples were pulverized by mechanical pulverization, and the feeding rate was 0.1 t / h. The mesh number of the powder is 60 mesh; the coarse powder is pulverized again by jet milling, the feeding spee...

specific Embodiment 3

[0035] (1) Preparation of steam heat-treated corn flour

[0036] The corn with uniform particle size and no deterioration was soaked in distilled water for 3 hours, then put into a steam tank, and filled with saturated steam, the pressure was 0.8 MPa, and the pressure was released quickly after 5 minutes of maintenance time. The samples after steam heat treatment are collected, and a vacuum rotary dryer is used to place the dried samples under vacuum conditions and heat and dry in a rotating manner. The water heating temperature is 40 °C, the rotation speed is 3 rpm, and the vacuum degree is 10³Pa. The dried steam-heat-treated grains were milled by combining mechanical pulverization and airflow pulverization. The specific pulverization process was as follows: the dried samples were pulverized by mechanical pulverization, and the feeding rate was 0.1 t / h. The mesh number of the powder is 60 mesh; the coarse powder is pulverized again by jet milling, the feeding speed is 0.5 t / ...

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Abstract

The invention discloses a method for making shredded cakes by steam heat treatment of cereals. Due to the excessive content of insoluble dietary fiber in cereals, the food quality of cereals is limited. By the steam heat treatment technology, namely high-temperature, high-pressure and short-time instant processing of cereal raw materials, the content of insoluble dietary fiber can be effectively reduced, and the content of soluble dietary fiber and soluble sugars in wheat bran can be significantly increased. The cereal raw materials obtained after steam heat treatment are dried and crushed andthen sieved to obtain cereal flour of specific meshes; the cereal flour is put into flour, and a little oil is put into an electric baking pan and the dough is fried over low heat until the color isgolden yellow. It has been proved through practice that the palatability and continuous food of the shredded cakes with added cereals are significantly increased. By adding the cereals obtained by steam heat treatment into the flour to prepare the shredded cakes, the shredded cakes can be endowed with special flavor different from flavor of traditional shredded cakes, the dietary fiber content inthe flour is increased, the processing cost of the shredded cakes is reduced, and the application of cereals in food processing is broadened.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making finger cakes by steam heat-treating cereals. Background technique [0002] Finger cake, formerly known as green onion cake, originated in Taiwan, China. Freshly baked hand-cooked cakes, with thousands of layers, layers like thin paper, grasped by hand, with thousands of noodles, the outer layer is golden and crisp, and the inner layer is soft and tender, with a scent of scallion oil and gluten. , so that everyone has no time to wait, just grab and eat. Nowadays, with the continuous improvement of people's living standards, more and more people begin to pay attention to the nutritional balance of food. However, because the main raw material for cooking finger cakes is wheat flour, and the processing of wheat flour sold on the market is too fine, resulting in the loss of a large amount of dietary fiber and functional components in the wheat cortex, i...

Claims

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Application Information

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IPC IPC(8): A21D13/60A21D13/06A21D2/36A23L5/10A23L7/10A23L11/00A23L33/22
CPCA21D13/60A21D2/36A21D13/06A23L33/22A23L7/115A23L5/17A23L5/13A23L11/07A23V2002/00
Inventor 不公告发明人
Owner 廊坊承泰能食品有限责任公司
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