Cranberry fermented pancake and preparation method thereof

Abstract

The invention discloses a cranberry fermented pancake and a preparation method thereof. The cranberry fermented pancake is prepared from the following raw materials in percentage by weight: 15-25% of cranberry powder, 35-45% of meal replacement powder, 4-6% of soybeans, 10-20% of cooked rice, 4-6% of cooked millet and 10-20% of raw rice. The rice, the millet, the soybeans and the meal replacement powder are comprehensive and balanced in nutrition composition, B vitamins, amino acids, short-chain fatty acids and other beneficial metabolites are generated through fermentation, phytic acid and macromolecular substances are decomposed, the bioavailability of mineral substances and nutrients is greatly improved, the pancake is softer in texture, easy to chew and digest, and capable of relieving the burden of intestines and stomach; the food is especially suitable for children, old people and people with poor digestive functions, and the whole process does not need to add any grease, extra sugar or chemical preservatives. The growth of microorganisms is inhibited by controlling the water activity and a natural acid environment (the cranberries are also acidic) generated by fermentation, so that the natural shelf life is prolonged, and the product is healthier.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically to a cranberry fermented pancake and its preparation method. Background Technology

[0002] Cranberries are inconvenient to eat, as they are mostly available as dried or canned jam. Dried cranberries are hard and sweet, limiting their direct consumption; canned jam requires bread or other carriers, restricting consumption scenarios, and has a short shelf life after opening. Fresh cranberries have a high water content and spoil easily at room temperature, even with refrigeration. While dried cranberries extend shelf life, they lose some nutrients and original flavor. Although there are many types of pancakes on the market, most have traditional flavors and lack innovation. Some pancakes add excessive amounts of oil, sugar, or preservatives to improve texture or extend shelf life, which does not align with healthy eating principles. Unleavened pancakes have a dense texture, requiring effort to chew, which is unfriendly to people with poor teeth or weak digestive systems. Furthermore, their slow digestion can lead to a strong feeling of fullness but low nutrient absorption efficiency.

[0003] Therefore, there is an urgent need to develop a pancake that retains the convenience of traditional pancakes while also possessing unique flavor, rich nutrition, excellent digestibility, and natural health benefits. Summary of the Invention

[0004] In view of this, the present invention provides a cranberry fermented pancake and a method for preparing the same.

[0005] To achieve the above objectives, the present invention provides the following technical solution, which is prepared from raw materials comprising the following weight percentages:

[0006] Cranberry powder 15-25%,

[0007] Meal replacement powder 35-45%,

[0008] Soybeans 4-6%,

[0009] Cooked rice 10-20%,

[0010] Cooked millet 4-6%,

[0011] Raw rice 10-20%.

[0012] Preferably, in the above-mentioned cranberry fermented pancake and its preparation method, it is prepared from raw materials comprising the following weight percentages:

[0013] 20% cranberry powder

[0014] Meal replacement powder 40%,

[0015] 5% soybeans

[0016] 15% cooked rice

[0017] 5% cooked millet

[0018] Raw rice 15%.

[0019] Preferably, in the above-mentioned cranberry fermented pancake and its preparation method, the method for preparing the cranberry fermented pancake as described in claim 1 or 2 is characterized by comprising the following steps:

[0020] (1) Raw material pretreatment: Mix raw rice and millet in a certain proportion, steam until cooked, cool, and obtain cooked rice mixture; Soak soybeans and raw rice in a certain proportion and drain.

[0021] (2) Mixing and grinding: The cooked rice mixture obtained in step (1), the soaked soybeans and raw rice are mixed with cranberry powder and meal replacement powder, and water is added to grind into a uniform rice paste.

[0022] (3) Fermentation: Ferment the rice paste at 20-25℃ for 8-12 hours;

[0023] (4) Spreading and shaping: Spread the fermented rice paste into a thin pancake shape and heat it to cook;

[0024] (5) Cooling and packaging: The cooked pancakes are cooled and then packaged.

[0025] Preferably, in the above-mentioned method for preparing cranberry fermented pancakes, the soaking time in step (1) is 20-28 hours.

[0026] Preferably, in the above-mentioned method for preparing a cranberry fermented pancake, the soaking time in step (1) is 24 hours.

[0027] Preferably, in the above-mentioned cranberry fermented pancake and its preparation method, the fermentation in step (3) is natural fermentation.

[0028] Preferably, in the above-mentioned cranberry fermented pancake and its preparation method, the diameter of the pancake in step (4) is 70-75 cm and the thickness is 0.25-0.35 mm.

[0029] Preferably, in the above-mentioned cranberry fermented pancake and its preparation method, the pancake in step (4) has a diameter of 72 cm and a thickness of 0.30 mm.

[0030] Preferably, in the above-mentioned cranberry fermented pancake and its preparation method, the weight of a single pancake in step (4) is 50±2 grams.

[0031] As can be seen from the above technical solution, compared with the prior art, this invention discloses a cranberry fermented pancake and its preparation method. The addition of cranberry powder gives the pancake a unique sweet and sour fruity aroma. The use of cranberries provides abundant anthocyanins, vitamin C, and other natural antioxidants, which are beneficial to cardiovascular and urinary system health. Furthermore, the use of rice, millet, soybeans, and meal replacement powder creates a comprehensive and balanced nutritional composition. Fermentation produces beneficial metabolites such as B vitamins, amino acids, and short-chain fatty acids, and decomposes phytic acid and macromolecules, greatly improving the bioavailability of minerals and nutrients. This makes the pancake softer, easier to chew and digest, reducing the burden on the stomach and intestines, making it especially suitable for children, the elderly, and people with poor digestion. No oil, extra sugar, or chemical preservatives are added during the entire process. By controlling water activity and the natural acidic environment produced by fermentation (cranberries themselves are also acidic), microbial growth is inhibited, achieving a natural extended shelf life and a healthier product. Detailed Implementation

[0032] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0033] Cranberries are rich in anthocyanins, vitamin C, and other antioxidants, which can eliminate free radicals in the body, reduce the risk of cardiovascular disease, and benefit urinary system health. During fermentation, the pancakes, due to the action of microorganisms, have some nutrients that are more easily absorbed by the body, providing double the health benefits. The dietary fiber in the fermented pancakes, combined with the fiber in the cranberries themselves, increases satiety and reduces total food intake. At the same time, it promotes intestinal peristalsis, accelerates the elimination of waste from the body, and helps control weight and maintain a good figure. Flour provides carbohydrates and protein, while cranberries provide vitamins, minerals, and bioactive components. The fermentation process also produces beneficial substances such as B vitamins. Microorganisms break down large molecules in the flour, producing small molecule nutrients such as amino acids and short-chain fatty acids, improving bioavailability. During processing, some nutrients in the cranberries interact with the dough components to form new beneficial complexes, further enhancing nutritional value. This makes the pancakes more nutritionally comprehensive and balanced. As a ready-to-eat food, it can be consumed anytime, anywhere, meeting the immediate dietary needs of modern people in fast-paced lives, such as commuting, working, and traveling. By optimizing the production process and controlling the moisture content of the pancakes, they have good storage stability, eliminating the need for chemical additives, increasing their shelf life, and ensuring the natural and healthy properties of the food.

[0034] Made with high-quality ingredients to create a strong gluten network, giving the pancakes their chewiness and elasticity. Paired with premium cranberries, ensuring both flavor and nutrition. Highly active, strong yeast is used to guarantee effective and efficient fermentation.

[0035] This pancake is made from the following ingredients, by weight: 20% cranberry powder, 40% meal replacement powder, 5% soybeans, 15% cooked rice, 5% cooked millet, and 15% raw rice. The 15% rice and 5% millet are mixed together and steamed in a rice steamer. After steaming, they are removed and allowed to cool naturally. The 5% soybeans and 20% raw rice are soaked in water for 24 hours. Then, the soaked raw rice, soybeans, meal replacement powder, cranberries, and the cooled cooked rice and millet are mixed together and ground into a paste using a grinder to form a smooth, lump-free batter. This paste is then placed in a container to ferment (natural fermentation at 20°C to 25°C for 8 to 12 hours). After fermentation, the batter is heated on a pancake griddle and spread into thin pancakes (72 cm in diameter, 0.30 mm thick, and weighing 52 grams each). After cooling, they are packaged. The processing is simple and easy to operate, suitable for industrial production.

[0036] A fermented cranberry pancake, by total weight, consists of the following ingredients:

[0037] Cranberry powder: 20%

[0038] Whole wheat meal replacement powder: 40%

[0039] Soybeans: 5%

[0040] Cooked rice: 15%

[0041] Cooked millet: 5%

[0042] Raw rice: 15%

[0043] Its preparation methods include:

[0044] Weigh out 15% raw rice and 5% millet, mix them together, steam them in a rice steamer, and then spread them out to cool naturally to room temperature.

[0045] Weigh out 5% soybeans and 15% raw rice, soak them in water for 24 hours, and then drain the water.

[0046] Pour the cooked rice from step 1, the soaked rice and beans from step 2, along with 20% cranberry powder and 40% whole wheat meal replacement powder into a grinder. Add water equal to 1.2 times the total weight of the ingredients and grind into a smooth and even paste.

[0047] Pour the batter into a fermentation tank and let it ferment naturally at a constant temperature of 23°C for 10 hours.

[0048] After fermentation, the batter is transferred to an automatic pancake machine using a measuring spoon and spread into round pancakes about 72 cm in diameter and 0.30 mm thick, with each pancake weighing about 52 grams.

[0049] The pancakes are conveyed to the cooling zone via conveyor belt, cooled to room temperature, and then vacuum-sealed in food-grade plastic bags.

[0050] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on its differences from other embodiments. Similar or identical parts between embodiments can be referred to interchangeably. For the apparatus disclosed in the embodiments, since they correspond to the methods disclosed in the embodiments, the description is relatively simple; relevant parts can be referred to the method section.

[0051] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A cranberry fermented pancake, characterized in that, It is prepared from raw materials containing the following weight percentages: Cranberry powder 15-25%, Meal replacement powder 35-45%, Soybeans 4-6%, Cooked rice 10-20%, Cooked millet 4-6%, Raw rice 10-20%.

2. The cranberry fermented pancake according to claim 1, characterized in that, It is prepared from raw materials containing the following weight percentages: 20% cranberry powder Meal replacement powder 40%, 5% soybeans 15% cooked rice 5% cooked millet Raw rice 15%.

3. A method for preparing cranberry fermented pancakes as described in claim 1 or 2, characterized in that, Includes the following steps: (1) Raw material pretreatment: Mix raw rice and millet in a certain proportion, steam until cooked, cool, and obtain cooked rice mixture; Soak soybeans and raw rice in a certain proportion and drain. (2) Mixing and grinding: The cooked rice mixture obtained in step (1), the soaked soybeans and raw rice are mixed with cranberry powder and meal replacement powder, and water is added to grind into a uniform rice paste. (3) Fermentation: Ferment the rice paste at 20-25℃ for 8-12 hours; (4) Spreading and shaping: Spread the fermented rice paste into a thin pancake shape and heat it to cook; (5) Cooling and packaging: The cooked pancakes are cooled and then packaged.

4. The method according to claim 3, characterized in that, The soaking time described in step (1) is 20-28 hours.

5. The method according to claim 3, characterized in that, The soaking time described in step (1) is 24 hours.

6. The method according to claim 3, characterized in that, The fermentation described in step (3) is natural fermentation.

7. The method according to claim 3, characterized in that, The diameter of the pancake in step (4) is 70-75 cm and the thickness is 0.25-0.35 mm.

8. The method according to claim 3, characterized in that, The pancake described in step (4) has a diameter of 72 cm and a thickness of 0.30 mm.

9. The method according to claim 3, characterized in that, The weight of a single pancake in step (4) is 50 ± 2 grams.

10. A cranberry fermented pancake prepared by the method of any one of claims 3 to 9.