CN101755879A - Pancake manufactured by using composite coarse grains of expanded brown rice flour or expanded germinated brown rice flour as well as manufacturing method thereof - Google Patents
Pancake manufactured by using composite coarse grains of expanded brown rice flour or expanded germinated brown rice flour as well as manufacturing method thereof Download PDFInfo
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- CN101755879A CN101755879A CN200910220618A CN200910220618A CN101755879A CN 101755879 A CN101755879 A CN 101755879A CN 200910220618 A CN200910220618 A CN 200910220618A CN 200910220618 A CN200910220618 A CN 200910220618A CN 101755879 A CN101755879 A CN 101755879A
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Abstract
The invention relates to a pancake manufactured by taking expanded brown rice flour or expanded germinated brown rice flour as a main raw material and compounding other coarse grains and a manufacturing method thereof. The pancake is characterized by comprising the main raw material of the expanded brown rice flour or the expanded germinated brown rice flour and the accessories which can be selected from coarse grain powders, such as corn flour, millet flour, soybean flour, barley flour, wheat flour, pearl barley flour, acorn flour, sorghum flour, black rice flour, buckwheat flour, hulless oat flour, sweet potato flour, millet rice flour, mung bean flour, and the like. The manufacturing method comprises the following manufacturing flows of: preparing raw materials, mixing, fermenting, regulating the acid content, cooking, shaping, packing and obtaining the product. Compared with the prior art, the invention has remarkable technical improvements and remarkable effects. The invention has unique, scientific and reasonable formula, reserves the traditional manufacturing method, adopts the expanded brown rice (or germinated brown rice) flour as the main material, not only enriches the nutritional ingredients of the traditional coarse grain pancake, but also ensures that the pancake which is common seemingly has special brown rice flavor and a certain health care functions.
Description
Technical field
The present invention relates to a kind of thin pancake and preparation method, especially having related to brown rice swelling powder or sprouted unpolished rice swelling powder is main material, thin pancake and preparation method that compound other coarse cereals are produced.
Background technology
Paddy is sloughed shell and is brown rice.Brown rice has kept the plumule and the cortex of rice, and nutrition is very abundant, and contains many physiological activators that are of value to human body.Modern nutriology discovers that the B family vitamin and the vitamin E that contain in the brown rice can improve immune function of human body, stimulate circulation, and can also help people to eliminate the mood of dejected agitation, makes the people dynamic; Mineral elements such as its selenium that contains, potassium, magnesium, zinc, iron, manganese help angiocardiopathy preventing and anemia; A large amount of dietary fibers that it contains can promote intestinal beneficial bacterium propagation, quicken intestines peristalsis, softening ight soil, and prevention constipation and intestinal cancer also can promote cholesterol to discharge, and effectively reduce people's blood fat.Therefore, brown rice is called the rice of longevity by developed country.
Though brown rice has very high nutritive value, its skin is wrapped up by fibr tissue, and human body is difficult to digest and assimilate, and as through for a long time boiling, not only during energy charge, and nutritional labeling can be lost because of heating.Therefore, improve the suitable property of processing of brown rice, improve its edible flavor mouthfeel and become the key problem in technology that utilizes brown rice.Along with the development of food science and technology, the extensive use of modern processing is for exploitation brown rice healthy food has been created condition.The present invention combines biotechnology with the physics extrusion technique, and under the prerequisite that keeps the unpolished-rice nutrient composition, improve the brown rice flavor taste and improve preservation stability, be main material with brown rice swelling powder or sprouted unpolished rice swelling powder, simultaneously compound other coarse cereals are produced thin pancake.Product had not only had fragrant and sweet crisp characteristics but also the unique fragrance that has the expanded back of brown rice to be had, and nutritional labeling is not suffered a loss simultaneously, and instant is convenient to preserve.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, provide a kind of nutritious and be convenient to characteristic thin pancake of preservation and preparation method thereof.
The main technical problem to be solved in the present invention is to keep the unpolished-rice nutrient composition, improve the stability of brown rice edible flavor, mouthfeel and preservation simultaneously, its core technology scheme is to adopt brown rice or sprouted unpolished rice, adjusting the moisture mass percent is 15%-18%, it is expanded to make it enter twin (double) screw extruder, the extruder die temperature is controlled at 150-200 ℃, and screw speed is controlled at 20-35r/min; The expanded material of gained was pulverized 80 mesh sieves and was promptly got brown rice or sprouted unpolished rice swelling powder; With brown rice or sprouted unpolished rice swelling powder is primary raw material, the functional form thin pancake that compound other coarse cereals are made and are of high nutritive value, mouthfeel is good.
Technical solution of the present invention is to adopt following prescription and preparation method to realize:
A kind of thin pancake of making of brown rice swelling powder or sprouted unpolished rice swelling powder composite coarse grains is characterized in that it is made up of following raw material:
Primary raw material is: brown rice or sprouted unpolished rice swelling powder.
Batching can be selected the coarse cereals powder, as corn flour, millet powder, soy meal, pearling cone meal, wheat flour, coixlacrymajobi powder, acorn nut powder, sorghum flour, black rice flour, buckwheat, naked oats flour, sweet potato powder, milled glutinous broomcorn millet powder, mung bean flour etc.
According to actual nutrition and mouthfeel demand, choose above-mentioned batching coarse cereals powder one or more, with the collocation of brown rice or sprouted unpolished rice swelling powder, compound production thin pancake.
Its prescription of thin pancake that brown rice swelling powder or sprouted unpolished rice swelling powder composite coarse grains are made is: by mass percentage, and brown rice swelling powder or sprouted unpolished rice swelling powder 50%～95%, coarse cereals powder 5%～50%.
The preparation method of above-mentioned thin pancake, its preparation process is made of following step:
(1) with above-mentioned raw materials according to the prescription weighing after, press mass ratio adding room temperature drinkable water, the mass ratio of raw material and water is 1: 2-2.5, mix and stir;
(2) under 20-30 ℃ of condition spontaneous fermentation 16-24 hour, cure into batter;
(3) batter that ferments is converted common dietary alkali acid adjustment, made its pH value reach 6.5-7.0;
(4) be put on the pancake-baking machine or on a flat iron plate for making cakes, becoming thickness in temperature 180-200 ℃ of following mechanism or manual sharing is thin pancake about 0.5mm.
(5) the above-mentioned thin pancake that obtains is sprayed water while hot make it softening, the cooling defensive position carefully and neatly forms rectangle;
(6) pack into after weighing in the polybag by product specification, the heat-sealing driving fit is product
The making flow process is: raw material → mixing → fermentation → acid adjustment → shortening → shaping → packing → product.
The present invention compared with prior art has significant technological progress and obvious effects.The present invention's uniqueness of filling a prescription, scientific and reasonable, both kept traditional preparation method, also adopted brown rice (or sprouted unpolished rice) swelling powder as major ingredient, not only enriched the nutritional labeling of traditional coarse cereal battercake, and make the thin pancake that seems ordinary have special brown rice fragrance, also have certain health care, the B family vitamin and the vitamin E that contain in the brown rice, can improve immune function of human body, stimulate circulation, can also help people to eliminate the mood of dejected agitation, make the people dynamic; Mineral elements such as its selenium that contains, potassium, magnesium, zinc, iron, manganese help angiocardiopathy preventing and anemia; A large amount of dietary fibers that it contains can promote intestinal beneficial bacterium propagation, quicken intestines peristalsis, softening ight soil, and prevention constipation and intestinal cancer also can promote cholesterol to discharge, and effectively reduce people's blood fat.Simultaneously, also avoid the shortcoming of brown rice inconvenient eating, made it to become the instant food that can eat at any time.
The specific embodiment
Embodiment 1: brown rice (or sprouted unpolished rice) swelling powder 50g, corn flour 10g, wheat flour 10g, millet powder 10g, soy meal 10g, coixlacrymajobi powder 10g, total amount 100g, 20 ℃ water 225g.Water mixing defibrination will be added after the flour mixing and stirring, spontaneous fermentation is 18 hours under room temperature condition, cure into batter, carry out acid adjustment to pH=7 with joining alkali lye again, use thin pancake spoon spoon to ladle out the thin pancake of rolling stand flakiness shape on the griddle that burns heat uniformly then, toasted 1.5 minutes, and got final product down with the shovel shovel.
Embodiment 2: brown rice (or sprouted unpolished rice) swelling powder 95g, sorghum flour 1.25g, black rice flour 1.25g, buckwheat 1.25g, soy meal 1.25g, total amount 100g, 20 ℃ water 200g.
Add water mixing defibrination after flour stirred, spontaneous fermentation is 20 hours under room temperature condition, cure into batter, carry out acid adjustment to pH=6.5 with joining alkali lye again, mixing batter after the acid adjustment is poured in the funnel of pancake-baking machine, by the roller that burns the pancake-baking machine of 180 ℃ of heat in advance the feed liquid in the funnel is rolled again and spread out into thin pancake.
Embodiment 3: brown rice (or sprouted unpolished rice) swelling powder 80g, buckwheat 10g, naked oats flour 5g, sweet potato powder 5g, total amount 100g, 20 ℃ water 250g.Add water mixing defibrination after flour stirred, spontaneous fermentation is 24 hours under room temperature condition, cure into batter, carry out acid adjustment to pH=6.8 with joining alkali lye again, use thin pancake spoon spoon to ladle out the thin pancake of rolling stand flakiness shape on the griddle that burns heat uniformly then, toasted 1.5 minutes, and got final product down with the shovel shovel.
Embodiment 4: brown rice (or sprouted unpolished rice) swelling powder 70g, millet powder 10g, naked oats flour 10g, mung bean flour 10g, total amount 100g, 20 ℃ water 235g.Add water mixing defibrination after flour stirred, spontaneous fermentation is 20 hours under room temperature condition, cure into batter, carry out acid adjustment to pH=6.8 with joining alkali lye again, use thin pancake spoon spoon to ladle out the thin pancake of rolling stand flakiness shape on the griddle that burns heat uniformly then, toasted 1.5 minutes, and got final product down with the shovel shovel.
Embodiment 5: brown rice (or sprouted unpolished rice) swelling powder 60g, millet powder 15g, sorghum flour 5g, black rice flour 5g, buckwheat 5g, soy meal 5g, acorn nut powder 5g, total amount 100g, 20 ℃ water 240g.Water mixing defibrination will be added after the flour mixing and stirring, spontaneous fermentation is 20 hours under room temperature condition, cure into batter, carry out acid adjustment to pH=6.7 with joining alkali lye again, mixing batter after the acid adjustment is poured in the funnel of pancake-baking machine, by the roller that burns the pancake-baking machine of 200 ℃ of heat in advance the feed liquid in the funnel is rolled again and spread out into thin pancake.
Claims (5)
1. a thin pancake of making of brown rice swelling powder or sprouted unpolished rice swelling powder composite coarse grains is characterized in that thin pancake is made by primary raw material and batching, and primary raw material is: brown rice or sprouted unpolished rice swelling powder.
2. thin pancake as claimed in claim 1, it is characterized in that getting brown rice or sprouted unpolished rice, adjusting the moisture mass percent is 15%-18%, and it is expanded to make it enter twin (double) screw extruder, the extruder die temperature is controlled at 150-200 ℃, and screw speed is controlled at 20-35r/min; The expanded material of gained was pulverized 80 mesh sieves and was promptly got brown rice or sprouted unpolished rice swelling powder.
3. thin pancake as claimed in claim 1, it is characterized in that preparing burden and to select the coarse cereals powder, as corn flour, millet powder, soy meal, pearling cone meal, wheat flour, coixlacrymajobi powder, acorn nut powder, sorghum flour, black rice flour, buckwheat, naked oats flour, sweet potato powder, milled glutinous broomcorn millet powder, mung bean flour.
4. thin pancake as claimed in claim 1 is characterized in that its prescription of thin pancake that brown rice swelling powder or sprouted unpolished rice swelling powder composite coarse grains are made is: by mass percentage, and brown rice swelling powder or sprouted unpolished rice swelling powder 50%～95%, coarse cereals powder 5%～50%.
5. method of making thin pancake with brown rice swelling powder or sprouted unpolished rice swelling powder composite coarse grains as claimed in claim 1 is characterized in that:
The preparation method of above-mentioned thin pancake, its preparation process is made of following step:
(1) with above-mentioned raw materials according to the prescription weighing after, press mass ratio adding room temperature drinkable water, the mass ratio of raw material and water is 1: 2-2.5, mix and stir;
(2) under 20-30 ℃ of condition spontaneous fermentation 16-24 hour, cure into batter;
(3) batter that ferments is converted common dietary alkali acid adjustment, made its pH value reach 6.5-7.0;
(4) be put on the pancake-baking machine or on a flat iron plate for making cakes, becoming thickness in temperature 180-200 ℃ of following mechanism or manual sharing is thin pancake about 0.5mm.
(5) the above-mentioned thin pancake that obtains is sprayed water while hot make it softening, the cooling defensive position carefully and neatly forms rectangle;
(6) pack into after weighing in the polybag by product specification, the heat-sealing driving fit is product
The making flow process is: raw material → mixing → fermentation → acid adjustment → shortening → shaping → packing → product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200910220618A CN101755879A (en) | 2009-12-09 | 2009-12-09 | Pancake manufactured by using composite coarse grains of expanded brown rice flour or expanded germinated brown rice flour as well as manufacturing method thereof |
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| CN200910220618A CN101755879A (en) | 2009-12-09 | 2009-12-09 | Pancake manufactured by using composite coarse grains of expanded brown rice flour or expanded germinated brown rice flour as well as manufacturing method thereof |
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Cited By (20)
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| CN102132822A (en) * | 2011-03-04 | 2011-07-27 | 黄俊柳 | Formula of mixed powder |
| CN102204581A (en) * | 2011-07-18 | 2011-10-05 | 姜小为 | Fresh active edible fermentation liquor and leavened food processed thereby |
| CN102613276A (en) * | 2012-04-27 | 2012-08-01 | 抚顺金泰粮油科技开发有限公司 | Brown rice germ cake and production method thereof |
| CN102669217A (en) * | 2012-05-21 | 2012-09-19 | 甘肃敬业农业科技有限公司 | Method for producing paper-mache food with sunflower oil and carrots |
| CN102687823A (en) * | 2012-05-24 | 2012-09-26 | 刘侯凤 | Nutrition powder for resisting disease and strengthening body |
| CN102986769A (en) * | 2012-12-17 | 2013-03-27 | 张强 | Method for preparing wild acorn dough skins |
| CN103005298A (en) * | 2012-12-04 | 2013-04-03 | 福娃集团有限公司 | Brown rice snow cake and preparation method thereof |
| CN103005240A (en) * | 2012-12-31 | 2013-04-03 | 渤海大学 | Preparation method and application of compound leavening agent |
| CN103750151A (en) * | 2014-01-28 | 2014-04-30 | 恩施硒多多生物科技开发有限公司 | Fermented selenium-enriched coarse-cereals lead removing porridge and preparation method thereof |
| CN103783118A (en) * | 2014-02-12 | 2014-05-14 | 俞华 | Whole-grain pancakes and manufacturing method thereof |
| CN103907655A (en) * | 2013-01-04 | 2014-07-09 | 青岛农业大学 | Ultra-micro green tea powder pancake formula and processing technology |
| CN105053111A (en) * | 2015-07-21 | 2015-11-18 | 韩忠 | Specific pancake flour prepared from gamma-aminobutyric acid enriched rice and method for processing pancake |
| CN105558786A (en) * | 2016-02-01 | 2016-05-11 | 中国农业科学院作物科学研究所 | Method for preparing series food by means of triticale mixed flour |
| CN105613661A (en) * | 2016-01-22 | 2016-06-01 | 安徽省天麒面业科技股份有限公司 | Wheat germ pancakes and production method thereof |
| CN106666410A (en) * | 2017-01-03 | 2017-05-17 | 四川省农业科学院农产品加工研究所 | Germinated brown rice nutrition bar and preparation method thereof |
| CN106879927A (en) * | 2017-03-23 | 2017-06-23 | 安徽省凤宝粮油食品（集团）有限公司 | A kind of processing method of the modified coarse cereals flour of fougere appetizing |
| JP2018078886A (en) * | 2016-11-05 | 2018-05-24 | 株式会社 西村機械製作所 | Pregelatinized brown rice powder, manufacturing method and manufacturing system of the same, thickener containing the same, and food using the thickener |
| CN108308245A (en) * | 2018-02-27 | 2018-07-24 | 福建农林大学 | A kind of germination Job's tears thin pancake and preparation method thereof |
| CN108935591A (en) * | 2018-07-03 | 2018-12-07 | 王玉民 | A kind of buckwheat face thin pancake and preparation method thereof |
| CN113142269A (en) * | 2021-02-25 | 2021-07-23 | 敦化市小万庄食品有限公司 | Making process of pancake |
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2009
- 2009-12-09 CN CN200910220618A patent/CN101755879A/en active Pending
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132822A (en) * | 2011-03-04 | 2011-07-27 | 黄俊柳 | Formula of mixed powder |
| CN102204581A (en) * | 2011-07-18 | 2011-10-05 | 姜小为 | Fresh active edible fermentation liquor and leavened food processed thereby |
| CN102613276A (en) * | 2012-04-27 | 2012-08-01 | 抚顺金泰粮油科技开发有限公司 | Brown rice germ cake and production method thereof |
| CN102669217A (en) * | 2012-05-21 | 2012-09-19 | 甘肃敬业农业科技有限公司 | Method for producing paper-mache food with sunflower oil and carrots |
| CN102687823A (en) * | 2012-05-24 | 2012-09-26 | 刘侯凤 | Nutrition powder for resisting disease and strengthening body |
| CN103005298A (en) * | 2012-12-04 | 2013-04-03 | 福娃集团有限公司 | Brown rice snow cake and preparation method thereof |
| CN103005298B (en) * | 2012-12-04 | 2014-03-19 | 福娃集团有限公司 | Brown rice snow cake and preparation method thereof |
| CN102986769A (en) * | 2012-12-17 | 2013-03-27 | 张强 | Method for preparing wild acorn dough skins |
| CN103005240A (en) * | 2012-12-31 | 2013-04-03 | 渤海大学 | Preparation method and application of compound leavening agent |
| CN103907655A (en) * | 2013-01-04 | 2014-07-09 | 青岛农业大学 | Ultra-micro green tea powder pancake formula and processing technology |
| CN103750151A (en) * | 2014-01-28 | 2014-04-30 | 恩施硒多多生物科技开发有限公司 | Fermented selenium-enriched coarse-cereals lead removing porridge and preparation method thereof |
| CN103783118A (en) * | 2014-02-12 | 2014-05-14 | 俞华 | Whole-grain pancakes and manufacturing method thereof |
| CN105053111A (en) * | 2015-07-21 | 2015-11-18 | 韩忠 | Specific pancake flour prepared from gamma-aminobutyric acid enriched rice and method for processing pancake |
| CN105613661A (en) * | 2016-01-22 | 2016-06-01 | 安徽省天麒面业科技股份有限公司 | Wheat germ pancakes and production method thereof |
| CN105558786A (en) * | 2016-02-01 | 2016-05-11 | 中国农业科学院作物科学研究所 | Method for preparing series food by means of triticale mixed flour |
| JP2018078886A (en) * | 2016-11-05 | 2018-05-24 | 株式会社 西村機械製作所 | Pregelatinized brown rice powder, manufacturing method and manufacturing system of the same, thickener containing the same, and food using the thickener |
| JP7061780B2 (en) | 2016-11-05 | 2022-05-02 | 株式会社 西村機械製作所 | Pregelatinized brown rice powder, manufacturing method and system of pregelatinized brown rice flour, thickener containing pregelatinized brown rice powder, food using the thickening agent |
| CN106666410A (en) * | 2017-01-03 | 2017-05-17 | 四川省农业科学院农产品加工研究所 | Germinated brown rice nutrition bar and preparation method thereof |
| CN106879927A (en) * | 2017-03-23 | 2017-06-23 | 安徽省凤宝粮油食品（集团）有限公司 | A kind of processing method of the modified coarse cereals flour of fougere appetizing |
| CN108308245A (en) * | 2018-02-27 | 2018-07-24 | 福建农林大学 | A kind of germination Job's tears thin pancake and preparation method thereof |
| CN108935591A (en) * | 2018-07-03 | 2018-12-07 | 王玉民 | A kind of buckwheat face thin pancake and preparation method thereof |
| CN113142269A (en) * | 2021-02-25 | 2021-07-23 | 敦化市小万庄食品有限公司 | Making process of pancake |
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Application publication date: 20100630 |