Production method of puffed flour made from food grains

A production method and technology for multigrain flour, applied in the production field of puffed multigrain flour, can solve problems such as difficulty in reflecting the nutrition and flavor of multigrain, and achieve the effects of being beneficial to long-term storage, improvement of rheological properties, strong viscosity and elasticity

Inactive Publication Date: 2005-09-07
姜克
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At the same time, due to the excessive proportion of wheat flour in the flour, it is difficult for the food to reflect the nutrition and flavor of the miscellaneous grains itself.

Method used

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  • Production method of puffed flour made from food grains

Examples

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Embodiment Construction

[0007] An example is given below to further describe the present invention: as shown in the production process flow chart, 94 kg each of corn, millet, sorghum, naked oats, and buckwheat are mixed to a total of 470 kg. Divide it into three parts, the first part is 50 kg puffed to make puffed miscellaneous grain powder; the second part 20 kg is mixed with 20 kg Artemisia argyi, crushed to make 40 kg fineness of 100 meshes Artemisia alba powder, moisture is controlled at 12% 400 kilograms of the third part are ground into fineness and are 100 mesh miscellaneous grain powders. Then 10 kilograms of glutinous rice are pulverized into fineness and are 100 mesh glutinous rice flour, and moisture is controlled at 10%. Finally, the prepared 10 kilograms of glutinous rice flour, 40 kilograms of mixed grains Artemisia annua powder, 50 kilograms of expanded mixed grains powder, and 400 kilograms of mixed grains powder were uniformly mixed in a continuous mixer to obtain 500 kilograms of ex...

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Abstract

The present invention discloses a method for producing puffed cereal grain flour. On the basis of traditional production technique of cereal grain flour a puffing procedure is added, the puffed cereal grain flour can be added into the cereal grain flour which is not puffed according to a certain ratio, and the sweet worm wood powder and glutinous rice flour as quality improving component can be added. Said invented process can raise the water absorption property and rheological property of its dough, and can make the puffed cereal grain flour have strong viscosity and elasticity, so that it can improve the palatability of said cereal grain flour food.

Description

technical field [0001] The invention relates to a grain processing production method, in particular to a production method of miscellaneous grain flour. Background technique [0002] Multigrain food has high nutritional value and good flavor, and has been developed and utilized in many countries and regions. Traditional miscellaneous grain flour production has basically formed an industrialized production scale. All kinds of miscellaneous grains have unique nutritional components, and they have great development prospects as bulk foods. However, there is a lack of gluten and gelatin, the main substances that form gluten, in miscellaneous grains, so that when water is added to the dough, the dough has poor elasticity and does not form, and it does not have the performance of making a variety of foods like wheat flour, such as making Noodles, dumplings, pancakes, steamed buns, etc. Like this, just limit the scope of use of miscellaneous grains, make its edible scope stay in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L19/00A23P30/32
Inventor 姜克冯利
Owner 姜克
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