Highland barley millet cake and making method thereof
By grinding and adding auxiliary materials, the problem of barley flour being difficult to form is solved, and barley millet cakes are successfully made, with good taste and high nutritional value.
Patent Information
- Application Number
- CN202411541263.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-31
- Publication Date
- 2025-04-15
AI Technical Summary
The protein molecules in barley flour exist in the form of a single molecule, making it difficult to form gluten, so it is difficult to form and further process.
By grinding the barley raw materials into powder with a particle size of 40 mesh to 60 mesh, adding auxiliary materials such as millet and wheat flour, and performing steps such as dough, fermentation, shaping, filling, waxing, steaming and baking, barley millet cakes are made.
The barley dough is formed and processed, making it easier to make barley millet cakes with unique flavor and high nutritional value.
Smart Images
Figure CN119817615A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a highland barley millet cake and a preparation method thereof. Background Art
[0002] This section is intended to provide background or context for the embodiments of the invention set forth in the claims. The descriptions herein may include concepts that may be explored, but not necessarily concepts that have been previously thought of or explored. Therefore, unless otherwise noted herein, the content described in this section is not prior art with respect to the specification and claims of this application, and is not admitted to be prior art by inclusion in this section.
[0003] Highland barley is a kind of barley. It is also called naked barley because its grains are exposed. It is produced in Tibet Autonomous Region, Qinghai, Sichuan, Gansu, Yunnan and other places. Highland barley has a history of more than 3,500 years of cultivation. It has the characteristics of drought resistance, short growth cycle, strong adaptability and easy cultivation. Highland barley is a large type of coarse grain in my country. It is rich in protein, dietary fiber, β-glucan, etc. Its nutritional value is higher than that of rice, wheat and other grains. Compared with other grain crops, "three highs and two lows" are the remarkable characteristics of highland barley, including high protein, high fiber, high vitamins and low sugar and low fat. Therefore, it is not only an ideal raw material for brewing, but also a raw material for functional food research. In addition, it is rich in trace elements, such as calcium, phosphorus, iron, copper, zinc, manganese, selenium and other trace elements, among which the iron content is higher than that of wheat and rice.
[0004] With the development of society, people's health awareness is getting better and better, and they pay more and more attention to health and nutrition. Based on the high nutritional value and unique taste of highland barley, making highland barley flour into cakes can help maintain the quality and taste of highland barley, and can be conveniently carried and eaten. However, the protein molecules in highland barley flour exist in the form of single molecules, and it is difficult to form gluten under general conditions. Therefore, it is difficult to shape and not easy to further process.
[0005] Therefore, how to make highland barley into shaped pasta is a technical problem that needs to be solved. Summary of the invention
[0006] In order to solve the technical problem that highland barley is difficult to shape in the prior art, the purpose of the present invention is to provide a highland barley millet cake and a production method thereof, which can make the highland barley cake shapeable and easy to process.
[0007] To solve the above technical problems, in a first aspect, according to some embodiments, the present invention provides a method for making highland barley millet cakes, comprising:
[0008] Grinding step: grinding the highland barley raw material into powder, wherein the particle size of the highland barley raw material after grinding is 40 mesh to 60 mesh, and the weight of highland barley in the highland barley raw material is at least 95% of the total weight;
[0009] The dough kneading step comprises: mixing highland barley raw materials and auxiliary materials together to form dough, wherein the dough is not sticky and has a smooth surface, and the auxiliary materials at least include millet and wheat flour;
[0010] Dough processing step: taking out the kneaded dough, putting it into a fermentation box for fermentation, and obtaining fermented dough; kneading the fermented dough to expel gas, cutting it into small pieces and shaping it;
[0011] Steps for filling: Steam the millet until cooked;
[0012] Rice cake processing steps: manually wrap the shaped dough, steam and bake it after it has risen.
[0013] Optionally, in some embodiments, the auxiliary materials also include: baking soda, yeast and drinking water.
[0014] Optionally, in some embodiments, placing in a fermentation box for fermentation specifically includes:
[0015] The fermentation temperature during the fermentation is 35° C.-38° C., the relative humidity is 70%-80%, and the fermentation time is 60 min-120 min.
[0016] Optionally, in some embodiments, the indentation processing step specifically includes:
[0017] The millet is soaked in pure water for 120 minutes to 150 minutes before being put into the steamer. The steaming time is 10 minutes to 25 minutes at a temperature of 80° C. to 94° C. The steamed millet is added with edible oil while it is hot and mixed evenly.
[0018] Optionally, in some embodiments, the steaming after proofing specifically includes:
[0019] The proofing time is 20min-60min, and the steaming time is 20min-40min.
[0020] Optionally, in some embodiments, the baking specifically includes:
[0021] Use electric baking pan for baking.
[0022] Optionally, in some embodiments, the baking using an electric baking pan specifically includes:
[0023] The temperature of the electric baking pan is 160° C.-220° C., and the time is 5 min.-10 min.
[0024] Optionally, in some embodiments, after the baking, a freezing step is also included.
[0025] Optionally, in some embodiments, the freezing step specifically includes: after cooling, packaging the rice cakes, and freezing them in a refrigerator, wherein the freezing temperature is maintained at minus 18°C to minus 25°C.
[0026] In a second aspect, an embodiment of the present invention further provides a highland barley millet cake, which is made by any one of the methods in the first aspect above.
[0027] The above technical solution of the present invention has at least the following beneficial technical effects:
[0028] The technical solution provided by the embodiment of the present invention is made from highland barley and millet as main raw materials. Millet is a gluten-free, nutritious whole-grain food, rich in nutrients such as protein, vitamins and polysaccharides, etc. Compared with rice, it contains multiple minerals and high-content protein; compared with wheat, it has a higher dietary fiber content, and some nutrients such as polyphenols and flavonoids in millet have auxiliary therapeutic effects on diabetes, cancer and cardiovascular diseases. This embodiment is made from highland barley and millet as main raw materials, so that the product has a strong highland barley fragrance, a soft and glutinous taste, and a delicate millet filling taste, with a unique flavor and high nutritional value, so that the highland barley cake has a good taste and a unique flavor, and meets people's needs for nutrition, taste and health; and, the protein molecules in highland barley flour exist in the form of single molecules, and it is difficult to form gluten under general conditions. Adding some wheat flour to the highland barley cake to assist in the production can effectively improve the gluten degree of the highland barley dough, increase the viscosity and elasticity of the highland barley cake, so that the highland barley portion can be effectively formed and easily processed into a required shape. BRIEF DESCRIPTION OF THE DRAWINGS
[0029] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the conventional technology, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.
[0030] Figure 1 The present invention provides a flowchart of a method for making highland barley millet cakes. DETAILED DESCRIPTION
[0031] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0032] Furthermore, in the following description, descriptions of well-known structures and technologies are omitted to avoid unnecessarily obscuring the concepts of the present invention.
[0033] If there are descriptions involving "first", "second", etc. in the embodiments of the present application, the descriptions of "first", "second", etc. are only for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" or "second" may explicitly or implicitly include at least one of the features; the technical solutions between the various embodiments can be combined with each other, based on the ability of ordinary technicians in the field to implement.
[0034] It should be noted that the sequence numbers mentioned in this application do not necessarily mean that the steps must be strictly followed in the actual implementation process. The sequence numbers are used to distinguish each step for ease of explanation and to avoid confusion.
[0035] In addition, the technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.
[0036] At present, in the prior art, the protein molecules in highland barley flour exist in the form of single molecules, and it is difficult to form gluten under general conditions, so it is difficult to shape the problem. An embodiment of the present invention provides a method for making highland barley millet cakes, comprising:
[0037] Grinding step: grinding the highland barley raw material into powder, wherein the particle size of the highland barley raw material after grinding is 40 mesh to 60 mesh, and the weight of highland barley in the highland barley raw material is at least 95% of the total weight;
[0038] The dough kneading step comprises: mixing highland barley raw materials and auxiliary materials together to form dough, wherein the dough is not sticky and has a smooth surface, and the auxiliary materials at least include millet and wheat flour;
[0039] Dough processing step: taking out the kneaded dough, putting it into a fermentation box for fermentation, and obtaining fermented dough; kneading the fermented dough to expel gas, cutting it into small pieces and shaping it;
[0040] Rice cake processing steps: manually wrap the shaped dough, steam and bake it after it has risen.
[0041] The specific process is as follows Figure 1 shown.
[0042] S101 grinding step: grinding the highland barley raw material into powder, wherein the particle size of the highland barley raw material after grinding is 40 mesh-60 mesh, and the weight of the highland barley in the highland barley raw material is at least 95% of the total weight.
[0043] The highland barley raw material is ground into powder, and the particle size after grinding is 40-60 meshes. The weight of highland barley in the raw material is at least 95% of the total weight. The grinding particle size has a great relationship with highland barley flour. The appropriate particle size range can ensure the smooth production of highland barley cakes and improve the quality and taste of the product.
[0044] S102: kneading step: stir the highland barley raw material and auxiliary materials together to form dough, wherein the dough is not sticky and has a smooth surface, and the auxiliary materials at least include wheat flour.
[0045] Stir the ingredients evenly and knead the dough until the flour is no longer sticky and the surface is smooth, forming a dough.
[0046] S103 dough processing step: taking out the kneaded dough, putting it into a fermentation box for fermentation, and obtaining fermented dough; kneading the fermented dough to expel gas, cutting it into small pieces and shaping it.
[0047] Take out the kneaded dough and put it into the fermentation box for fermentation.
[0048] Knead the fermented dough to release gas.
[0049] S104 filling processing step: steaming the millet until cooked;
[0050] The filling is prepared by weighing raw materials according to weight and steaming them in a steamer to obtain the filling, which includes millet.
[0051] S105 Rice Cake Processing Steps: Wrap the shaped dough manually, steam and bake after proofing.
[0052] The filling is manually wrapped and shaped, and then steamed after proofing. The steamed highland barley millet cake is placed in an electric baking pan and baked until cooked.
[0053] Preferably, the mixture is packaged after cooling and placed in a refrigerator for freezing.
[0054] The technical solution provided by the embodiment of the present invention is made from highland barley and millet as main raw materials. Millet is a gluten-free, nutritious whole-grain food, rich in nutrients such as protein, vitamins and polysaccharides, etc. Compared with rice, it contains multiple minerals and high-content protein; compared with wheat, it has a higher dietary fiber content, and some nutrients such as polyphenols and flavonoids in millet have auxiliary therapeutic effects on diabetes, cancer and cardiovascular diseases. This embodiment is made from highland barley and millet as main raw materials, so that the product has a strong highland barley fragrance, a soft and glutinous taste, and a delicate millet filling taste, with a unique flavor and high nutritional value, so that the highland barley cake has a good taste and a unique flavor, and meets people's needs for nutrition, taste and health; and, the protein molecules in highland barley flour exist in the form of single molecules, and it is difficult to form gluten under general conditions. Adding some wheat flour to the highland barley cake to assist in the production can effectively improve the gluten degree of the highland barley dough, increase the viscosity and elasticity of the highland barley cake, so that the highland barley portion can be effectively formed and easily processed into a required shape.
[0055] Optionally, as one embodiment, the auxiliary materials also include: baking soda, yeast and drinking water.
[0056] Optionally, as one embodiment, placing in a fermentation box for fermentation specifically includes:
[0057] The fermentation temperature during the fermentation is 35° C.-38° C., the relative humidity is 70%-80%, and the fermentation time is 60 min-120 min.
[0058] Optionally, as one embodiment, the millet is pre-processed, specifically including:
[0059] The millet is soaked in pure water for 120-150 minutes before being put into the steamer, the steaming time is 10-25 minutes, the temperature is 80-94° C., and the steamed millet is added with edible oil while it is hot and mixed evenly.
[0060] Optionally, as one embodiment, the steaming after proofing specifically includes:
[0061] The proofing time is 20min-60min, and the steaming time is 20min-40min.
[0062] Optionally, as one embodiment, the baking specifically includes:
[0063] Use electric baking pan for baking.
[0064] Optionally, as one embodiment, the baking using an electric baking pan specifically includes:
[0065] The temperature of the electric baking pan is 160° C.-220° C., and the time is 5 min.-10 min.
[0066] Optionally, as one embodiment, after the baking, a freezing step is also included.
[0067] Optionally, as one embodiment, the freezing step specifically includes: after cooling, packaging the rice cakes, freezing them in a refrigerator, and maintaining the freezing temperature at minus 18°C to minus 25°C.
[0068] An embodiment of the present invention further provides a highland barley millet cake, characterized in that the highland barley millet cake is prepared from the following raw materials in parts by weight: 200-400 parts of highland barley, 100-300 parts of wheat flour, 70-90 parts of millet, 5-10 parts of baking soda, 10-20 parts of yeast, 20-40 parts of edible oil, and 100-300 parts of drinking water, and is made by any one of the methods in the above embodiments.
[0069] A specific description is given below.
[0070] The invention discloses a highland barley millet cake, which is prepared from the following raw materials in parts by weight: 200-400 parts of highland barley, 100-300 parts of wheat flour, 70-90 parts of millet, 5-10 parts of baking soda, 10-20 parts of yeast, 20-40 parts of edible oil and 100-300 parts of drinking water.
[0071] The method for making highland barley millet cake of the present invention comprises the following steps:
[0072] (1) Grinding: Grind the raw materials into powder, and the particle size after grinding is 40-60 mesh. The weight of highland barley in the raw materials is at least 95% of the total weight. The grinding particle size has a great relationship with highland barley flour. The appropriate particle size range can ensure the smooth production of highland barley cakes and improve the quality and taste of the product.
[0073] (2) Kneading: Mix the ingredients evenly and knead until the flour is not sticky and the surface is relatively smooth.
[0074] (3) Fermentation: Take out the kneaded dough and put it into the fermentation box for fermentation
[0075] (4) Making the filling: Weigh the raw materials by weight and steam them in a steamer to obtain the filling.
[0076] (5) Exhaust: Knead and ferment the dough to release gas
[0077] (6) Shaping: Take out the fermented dough, cut it into small pieces and then roll it into balls
[0078] (7) Encrustation and Forming: Manual encrustation and forming
[0079] (8) Steaming after proofing: Steaming after proofing
[0080] (9) Baking: Put the steamed highland barley millet cake into the electric baking pan for baking
[0081] (10) Freezing: After cooling, package and freeze in the refrigerator
[0082] Preferably, 300-400 parts of highland barley, 100-200 parts of wheat flour, 80-90 parts of millet, 5-10 parts of baking soda, 10-20 parts of yeast, 20-30 parts of edible oil, and 150-300 parts of drinking water.
[0083] Wherein, in step (2), preferred raw materials also include wheat flour, baking soda, yeast and drinking water.
[0084] In step (3), during the fermentation process, the fermentation temperature is 35-38°C, the relative humidity is 70%-80%, and the fermentation time is 60-120 min; preferably, the fermentation temperature is 35°C, the relative humidity is 70%-75%, and the fermentation time is 100-120 min.
[0085] In step (4), the millet is soaked for 120-150 minutes, the cooking time is 20 minutes, and the temperature is 80-92° C. The preferred millet soaking time is 130-150 minutes, and the cooking temperature is 85-92° C. At this time, the cooked millet is softer and more glutinous; when making millet filling, the amount of edible oil added is 20-30 parts.
[0086] In step (8), the proofing time is 20-60 min, and the steaming time is 20-40 min. Preferably, the proofing time is 20-40 min, and the steaming time is 20-30 min.
[0087] In step (9), the temperature of the electric baking pan is 160-220° C., and the time is 5-10 min. The preferred temperature is 180-200° C., and the time is 5-8 min. The obtained highland barley millet pancakes are golden on both sides.
[0088] The invention has simple process and strong operability, and the taste of highland barley itself can be tasted more clearly. The addition of wheat flour helps highland barley dough to form gluten, increases the elasticity of highland barley millet cakes, and improves the taste of highland barley millet cakes. At the same time, the addition of millet increases the nutritional components such as protein, vitamins, and minerals, improves the flavor of highland barley millet cakes, gives the highland barley millet cakes a unique and rich taste, improves the public's acceptability, and has the characteristics of being convenient to carry and eat.
[0089] The specific embodiments are as follows:
[0090] Example 1
[0091] Recipe: 300 parts of highland barley, grinding particle size is 40 mesh, 100 parts of wheat flour, 75 parts of millet, 5 parts of baking soda, 10 parts of yeast, 20 parts of cooking oil, and 150 parts of drinking water.
[0092] Preparation method:
[0093] (1) Grinding: Grinding the raw materials into powder, the particle size after grinding is 40 mesh, and the weight of highland barley in the raw materials is at least 95% of the total weight.
[0094] (2) Kneading the dough: Mix the ingredients evenly and knead the dough until the flour is no longer sticky and the surface is relatively smooth.
[0095] (3) Fermentation: The fermentation temperature is 35° C., the relative humidity is 70%, and the fermentation time is 100 min.
[0096] (4) Making the filling: Soak the millet for 120 min and steam it for 20 min at 80°C.
[0097] (5) Exhaust: Knead the dough to release gas after fermentation.
[0098] (6) Shaping: Take out the fermented dough, cut it into small pieces and then roll it into balls.
[0099] (7) Encrustation and molding: Encrustation and molding are done manually.
[0100] (8) Proofing and steaming: The proofing time is 20 minutes, and the steaming time is 20 minutes.
[0101] (9) Baking: Place the steamed highland barley millet cakes into an electric baking pan and bake at 180°C for 8 min.
[0102] (10) Freezing: After the baked highland barley millet cakes are cooled, they are packaged and placed in a refrigerator for freezing.
[0103] Example 2
[0104] Recipe: 350 parts of highland barley, grinding particle size is 45 mesh, 150 parts of wheat flour, 80 parts of millet, 10 parts of baking soda, 15 parts of yeast, 25 parts of cooking oil, and 200 parts of drinking water.
[0105] Preparation method:
[0106] (1) Grinding: Grinding the raw materials into powder, the particle size after grinding is 45 mesh, and the weight of highland barley in the raw materials is at least 95% of the total weight.
[0107] (2) Kneading the dough: Mix the ingredients evenly and knead the dough until the flour is no longer sticky and the surface is relatively smooth.
[0108] (3) Fermentation: The fermentation temperature is 35°C, the relative humidity is 75%, and the fermentation time is 120 min.
[0109] (4) Making the filling: Soak the millet for 150 min and steam it for 20 min at 90°C.
[0110] (5) Exhaust: Knead the dough to release gas after fermentation.
[0111] (6) Shaping: Take out the fermented dough, cut it into small pieces and then roll it into balls.
[0112] (7) Encrustation and molding: Encrustation and molding are done manually.
[0113] (8) Proofing and steaming: The proofing time is 30 minutes and the steaming time is 20 minutes.
[0114] (9) Baking: Place the steamed highland barley millet cakes into an electric baking pan and bake at a temperature of 200° C. for 6 min.
[0115] (10) Freezing: After the baked highland barley millet cakes are cooled, they are packaged and placed in a refrigerator for freezing.
[0116] Example 3
[0117] Recipe: 400 parts of highland barley, grinding particle size is 60 mesh, 200 parts of wheat flour, 90 parts of millet, 10 parts of baking soda, 20 parts of yeast, 30 parts of cooking oil, and 300 parts of drinking water.
[0118] Preparation method:
[0119] (1) Grinding: Grinding the raw materials into powder, the particle size after grinding is 60 mesh, and the weight of highland barley in the raw materials is at least 95% of the total weight.
[0120] (2) Kneading the dough: Mix the ingredients evenly and knead the dough until the flour is no longer sticky and the surface is relatively smooth.
[0121] (3) Fermentation: The fermentation temperature is 35° C., the relative humidity is 80%, and the fermentation time is 150 min.
[0122] (4) Making filling: Soak the millet for 150 min and steam it for 20 min at a temperature of 92°C.
[0123] (5) Exhaust: Knead the dough to release gas after fermentation.
[0124] (6) Shaping: Take out the fermented dough, cut it into small pieces and then roll it into balls. (7) Stuffing and molding: Stuffing and molding are done manually.
[0125] (8) Proofing and steaming: The proofing time is 40 minutes and the steaming time is 30 minutes.
[0126] (9) Baking: Place the steamed highland barley millet cakes into an electric baking pan and bake at a temperature of 200° C. for 5 min.
[0127] (10) Freezing: After the baked highland barley millet cakes are cooled, they are packaged and placed in a refrigerator for freezing.
[0128] Obviously, the described embodiments are only some embodiments of the present invention, but not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0129] It should be understood that the above specific embodiments of the present invention are only used to illustrate or explain the principles of the present invention, and do not constitute a limitation of the present invention. Therefore, any modifications, equivalent substitutions, improvements, etc. made without departing from the spirit and scope of the present invention should be included in the protection scope of the present invention. In addition, the appended claims of the present invention are intended to cover all changes and modifications that fall within the scope and boundaries of the appended claims, or the equivalent forms of such scope and boundaries.
Claims
1. A method for making highland barley millet cakes, characterized in that: include: Grinding step: grinding the highland barley raw material into powder, wherein the particle size of the highland barley raw material after grinding is 40 mesh to 60 mesh, and the weight of highland barley in the highland barley raw material is at least 95% of the total weight; Kneading step: mixing highland barley raw material and auxiliary materials together to form dough, wherein the dough is not sticky and has a smooth surface, and the auxiliary materials at least include wheat flour; Dough processing step: taking out the kneaded dough, putting it into a fermentation box for fermentation, and obtaining fermented dough; kneading the fermented dough to expel gas, cutting it into small pieces and shaping it; Steps for filling: Steam the millet until cooked; The rice cake processing steps are as follows: manually wrapping the shaped dough with the filling, steaming and baking the dough after proofing.
2. The method according to claim 1, characterized in that: The auxiliary materials also include: baking soda, yeast and drinking water.
3. The method according to claim 1, characterized in that The step of placing the fermentation tank for fermentation specifically comprises: The fermentation temperature during the fermentation is 35° C.-38° C., the relative humidity is 70%-80%, and the fermentation time is 60 min-120 min.
4. The method according to claim 1, characterized in that: The invagination processing step specifically includes: The millet is soaked in pure water for 120 minutes to 150 minutes before being put into the steamer. The steaming time is 10 minutes to 25 minutes at a temperature of 80° C. to 94° C. The steamed millet is added with edible oil while it is hot and mixed evenly.
5. The method according to claim 1, characterized in that: The steaming after proofing specifically comprises: The proofing time is 20min-60min, and the steaming time is 20min-40min.
6. The method according to claim 1, characterized in that The baking specifically comprises: Use electric baking pan for baking.
7. The method according to claim 6, characterized in that The method of baking by using an electric baking pan specifically comprises: The temperature of the electric baking pan is 160° C.-220° C., and the time is 5 min.-10 min.
8. The method according to claim 1, characterized in that After the baking, a freezing step is also included.
9. The method according to claim 8, characterized in that The freezing step specifically includes: after cooling, packaging the rice cakes and freezing them in a refrigerator, wherein the freezing temperature is maintained between minus 18° C. and minus 25° C.
10. A highland barley millet cake, characterized in that: The highland barley millet cake is prepared from the following raw materials in parts by weight: 200-400 parts of highland barley, 100-300 parts of wheat flour, 70-90 parts of millet, 5-10 parts of baking soda, 10-20 parts of yeast, 20-40 parts of edible oil, and 100-300 parts of drinking water, and is made by any one of the methods described in claims 1-9.