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Chinese chestnut steamed corn bread and preparation method thereof

A chestnut and cornbread technology, applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve problems such as loss of flavor, lack of aroma of chestnuts, etc., and achieve the effect of luster without cracks, easy molding, and good taste

Pending Publication Date: 2022-03-04
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the present invention provides a chestnut cornbread and a preparation method thereof, which not only solves the problem that the steamed cornbread processed from chestnut flour is prone to loss of flavor and causes insufficient chestnut aroma; Soft, glutinous and sweet, on the basis of the strong aroma of chestnut, it also adds the unique aroma of red dates, glutinous rice, and corn, which enriches the varieties of chestnut processed products and has a broad market development space

Method used

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  • Chinese chestnut steamed corn bread and preparation method thereof
  • Chinese chestnut steamed corn bread and preparation method thereof
  • Chinese chestnut steamed corn bread and preparation method thereof

Examples

Experimental program
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Embodiment 1

[0040] A chestnut cornbread, comprising the following raw materials in parts by weight: 500-800 parts of crushed chestnut kernels, 500 parts of mixed powder, 100 parts of crushed red dates, 80-120 parts of xylitol and 500 parts of purified water;

[0041] Wherein, the mixed flour includes glutinous rice flour and corn flour, and its weight ratio is (2:1)-(1:2).

[0042] In order to further optimize the above-mentioned technical scheme, the average particle size of the broken chestnut kernels is 2-7mm.

[0043] In order to further optimize the above-mentioned technical scheme, the particle size of the crushed red dates is 3-5mm.

Embodiment 2

[0045] A kind of preparation method of Chinese chestnut cornbread is provided on the basis of embodiment 1, specifically comprises the steps:

[0046] 1) Pretreatment of raw materials:

[0047] Wash the chestnuts, remove the shells and inner skin, steam them, cool them to room temperature, crush them to a particle size of 2-7 mm, and set aside;

[0048] Wash the red dates, dry them, remove the pits, cut them into crushed red dates with an average particle size of 3-5 mm, and set aside;

[0049] 2) According to the chestnut cornbread provided in Example 1, each raw material was weighed, mixed evenly and reconciled into a dough shape, and placed at room temperature;

[0050] 3) Wrap the dough processed in step 2) on the mold, trim it while rotating, remove it after forming, put it in a steamer, and steam it until it is cooked.

[0051] In order to further optimize the above-mentioned technical scheme, step 1) steaming for 20-30min.

[0052] In order to further optimize the ab...

Embodiment 3

[0055] A chestnut cornbread, comprising the following raw materials in parts by weight: 500 g of crushed chestnut kernels, 500 g of mixed powder, 100 g of crushed red dates, 80 g of xylitol and 500 g of purified water;

[0056]Wherein, the mixed flour includes glutinous rice flour and corn flour, and its weight ratio is 1:1.

[0057] In order to further optimize the above-mentioned technical scheme, the average particle size of the broken chestnut kernels is 2-3mm.

[0058] In order to further optimize the above-mentioned technical scheme, the particle size of the crushed red dates is 3-5mm.

[0059] And prepare chestnut cornbread according to the preparation method of embodiment 2, repeat three times.

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Abstract

The invention discloses Chinese chestnut steamed corn bread and a preparation method thereof. The Chinese chestnut steamed corn bread comprises the following raw materials in parts by weight: 500-800 parts of crushed Chinese chestnut kernels, 500 parts of mixed powder, 100 parts of crushed red dates, 80-120 parts of xylitol and 500 parts of purified water, wherein the mixed powder comprises glutinous rice flour and corn flour, and the weight ratio of the glutinous rice flour to the corn flour is (2: 1)-(1: 2); the average particle size of the crushed Chinese chestnut kernels is 2-7mm. The Chinese chestnut steamed corn bread is prepared through raw material pretreatment, raw material mixing, dough kneading, steamed corn bread preparation through a model and steaming. By adopting the raw materials, the nutritional value of the Chinese chestnut steamed corn bread is improved, and the taste of the Chinese chestnut steamed corn bread is enriched; meanwhile, the looseness of corn flour is utilized to improve viscosity, and the adhesiveness of glutinous rice flour is utilized to improve the problem that Chinese chestnut grains are not easy to form; and the prepared steamed corn bread is soft, glutinous and delicious.

Description

technical field [0001] The invention relates to the technical field of food, more specifically to the technical field of agricultural product development, in particular to a chestnut cornbread and a preparation method thereof. Background technique [0002] Wotou is a common processed product in the daily diet. The traditional Chinese chestnut-processed steamed bread is mostly made of chestnut noodles through a series of processing procedures. However, in addition to the non-water component starch, chestnut also contains a certain amount of protein and lipids. Therefore, directly processing steamed buns with pure chestnut noodles not only has a dark color and a hard taste, especially when eaten cold at room temperature, but also has a delicate smell of chestnuts, and the processed noodles are likely to cause flavor loss after heating. [0003] In addition, traditional steamed buns are mostly loose and soft, with a rough taste and difficult to shape. [0004] Therefore, how ...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L7/10A23L19/00A23L27/30A23L33/00
CPCA23L25/20A23L7/10A23L19/03A23L27/34A23L33/00A23V2002/00A23V2200/30A23V2250/6422A23V2200/14
Inventor 刘秀凤赵玉华
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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