CN103548949B - A kind of persimmon sorghum rice vermicelli pancake and preparation method thereof - Google Patents
A kind of persimmon sorghum rice vermicelli pancake and preparation method thereof Download PDFInfo
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- CN103548949B CN103548949B CN201310564096.XA CN201310564096A CN103548949B CN 103548949 B CN103548949 B CN 103548949B CN 201310564096 A CN201310564096 A CN 201310564096A CN 103548949 B CN103548949 B CN 103548949B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
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- 206010010774 Constipation Diseases 0.000 description 1
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- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
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- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of persimmon sorghum rice vermicelli pancake and preparation method thereof.With the persimmon sorghum rice vermicelli pancake of fresh persimmon, sorghum rice flour, the salt water processing and fabricating appropriate for raw material adds.Its technical essential is raw material: sorghum rice flour: persimmon: salt: water=1:0.10 ~ 0.25:0.02 ~ 0.04:0.45 ~ 0.50.Preparation method be well-done fresh persimmon is cleaned, stalk handle, stoning, after peeling, add water and the salt making beating of ormal weight, persimmon slurry is made thin pancake with sorghum rice vermicelli and is stuck with paste after stirring, thin pancake is stuck with paste after leaving standstill 30 minutes, upper strata clear water is drained, then thin pancake is stuck with paste in the hopper poured in pancake-baking machine and be processed as thin pancake, become finished product by after folding, cut-out, metering, packaging.The remarkable advantage of the method is the double nutrition health-care components remaining sorghum rice and persimmon, the thin pancake chewiness produced, and taste is slightly sweet, has unique persimmon local flavor.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to special flavor thin pancake and preparation method thereof, is more particularly a kind of persimmon sorghum rice vermicelli pancake and preparation method thereof.
Background technology
Thin pancake is a kind of comparatively traditional food, a kind of grain and other thing powder poker after adding water and mixing and process, and along with improving constantly of people's living standard, people not only will have enough in eating, more exquisite nutrition comprehensively and collocation, and the diversity of color etc.Traditional thin pancake, nutrition is single, can not meet the requirement of different people to nutrition and taste.
The fruit of jowar is called sorghum rice, usual starch-containing 60%-70%.Containing 8.4 grams, protein in every 100 grams of husked kaoliangs, 2.7 grams, fat, 75.6 grams, carbohydrate, calcium 7 milligrams, crude fibre 0.3 gram, ash content 0.4 gram, calcium 17 milligrams, 188 milligrams, phosphorus, iron 4.1 milligrams, thiamine 0.14 milligram, 0.07 milligram, riboflavin, niacin 0.6 milligram, vitamin B1 about 0.26 milligram, vitamin B2 about 0.09 milligram.The caloric value of every hectogram sorghum rice is 1525.7 kJ (kilojoule)s.The fat contained in jowar and iron many compared with rice, with some pigments and tannic acid thereof in jowar epithelium, slightly processed, then meal is red, puckery, unfavorable protein draw digestion.Therefore, in the processing of sorghum rice, people generally adopt the mode of peeling to obtain sorghum rice vermicelli, and sorghum rice vermicelli then can be made into numerous food.
Persimmon is a kind of common fruit in autumn, and persimmon is nutritious, soft and succulency, fragrant and sweet good to eat, old and young eating.According to survey, in ripe persimmon sugary 15%, protein 1.36%, fat 0.57%, and element and the multivitamin such as crude fibre, carrotene, calcium, phosphorus, iron, especially vitamin c than general fruit height 1-2 doubly.Every 100 grams of persimmon carbohydrate containing more than 15 grams, sugar 28 grams, 1.36 grams, protein, 0.2 gram, fat, 19 milligrams, phosphorus, iron 8 milligrams, calcium 10 milligrams, vitamin c 16 milligrams, also containing multiple nutritional components such as carrotene.Persimmon is not only nutritious, but also has higher medical value, is clearing heat and detoxicating, the good medicine of step-down hemostasis, has good curative effect to treatment hypertension, hemorrhoid hemorrhage, constipation.Thus, persimmon often make numerous food eat.
Sorghum rice vermicelli has comparatively loose feature, not easily bonds, and therefore in thin pancake processed, application is few; And after the base of a fruit of persimmon handle, core, skin are removed, natural stickiness additive can be made by the mode of beating juice, can be applicable in the making of sorghum rice vermicelli pancake.
Summary of the invention
The object of this invention is to provide a kind of persimmon sorghum rice vermicelli pancake, make full use of physical property and the nutritional characteristic of sorghum rice vermicelli and persimmon, and adopt unique preparation method, keep the nutritive and health protection components of two kinds of primary raw materials to the full extent.
The present invention is achieved by the following technical solutions:
A kind of persimmon sorghum rice vermicelli pancake, it is characterized in that, raw material with the weight consumption ratio of water is: sorghum rice flour: fresh persimmon: salt: water=1:0.10 ~ 0.25:0.02 ~ 0.04:0.45 ~ 0.50.
The preparation method of described persimmon sorghum rice vermicelli pancake, it comprises the following steps:
A gets well-done persimmon, cleans, stalk handle, stoning, peeling;
B by stalk handle, stoning, the persimmon after peeling adds the salt making beating of the cold water of ormal weight and ormal weight, makes the granularity of slurry below 100 orders;
The persimmon accomplished fluently slurry is added the sorghum rice flour of ormal weight by C, makes thin pancake and stick with paste after stirring;
The thin pancake made is stuck with paste and is left standstill 30 minutes by D;
E by leave standstill after thin pancake stick with paste upper strata clear water drain, then by thin pancake stick with paste pour in the hopper of pancake-baking machine, process thin pancake by traditional fabrication code;
The thin pancake that F will process, is finished product after folding, cut-out, metering, packaging.
The advantage that the present invention has:
By the persimmon sorghum rice vermicelli pancake that said method makes, remain the double nutrition health-care components of sorghum rice and persimmon, the viscosity that persimmon has instead of conventional gelatin additive, persimmon slurry can be bonded together well with sorghum rice vermicelli loosely, make the thin pancake chewiness produced, have good mouthfeel.The distinctive sugariness of persimmon is this thin pancake is sweet taste; The sorghum rice flour of the orange and white of persimmon mixes, and makes the thin pancake of output present light golden rod yellow.Persimmon ratio is wherein not high, namely remains the local flavor of persimmon, turn avoid the injury that many food persimmons may cause human body.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described:
Embodiment one:
Sorghum rice flour 100kg, fresh persimmon 10kg, salt 2kg, water 45kg
1. by persimmon well-done for 10kg, clean, stalk handle, stoning, peeling;
2. by stalk handle, stoning, the persimmon after peeling adds the water of 45kg and the salt making beating of 2kg, makes the granularity of slurry below 100 orders;
3. the persimmon accomplished fluently slurry is added in 100kg sorghum rice flour, after stirring, make thin pancake stick with paste;
4. the thin pancake made is stuck with paste and leave standstill 30 minutes;
5. by leave standstill after thin pancake stick with paste upper strata clear water drain, then by thin pancake stick with paste pour in the hopper of pancake-baking machine, process thin pancake by traditional fabrication code;
6. the thin pancake will processed, is finished product after folding, cut-out, metering, packaging.
After testing, persimmon sorghum rice vermicelli pancake salt content is 0.8%, soft good to eat, and taste is slightly sweet, and persimmon local flavor is given prominence to.
Embodiment two:
Sorghum rice flour 100kg, fresh persimmon 25kg, salt 4kg, water 50kg
1. by persimmon well-done for 25kg, clean, stalk handle, stoning, peeling;
2. by stalk handle, stoning, the persimmon after peeling adds the water of 50kg and the salt making beating of 4kg, makes the granularity of slurry below 100 orders;
3. the persimmon accomplished fluently slurry is added in 100kg sorghum rice flour, after stirring, make thin pancake stick with paste;
4. the thin pancake made is stuck with paste and leave standstill 30 minutes;
5. by leave standstill after thin pancake stick with paste upper strata clear water drain, then by thin pancake stick with paste pour in the hopper of pancake-baking machine, process thin pancake by traditional fabrication code;
6. the thin pancake will processed, is finished product after folding, cut-out, metering, packaging.
After testing, persimmon sorghum rice vermicelli pancake salt content is 1.1%, soft good to eat, and persimmon local flavor is given prominence to.
Claims (1)
1. a persimmon sorghum rice vermicelli pancake, is characterized in that, raw material with the weight consumption ratio of water is: sorghum rice flour: fresh persimmon: salt: water=1:0.10 ~ 0.25:0.02 ~ 0.04:0.45 ~ 0.50,
The preparation method of described persimmon sorghum rice vermicelli pancake, it comprises the following steps:
A gets the well-done persimmon of ormal weight, cleans, stalk handle, stoning, peeling;
B by stalk handle, stoning, the persimmon after peeling adds the salt making beating of the cold water of ormal weight and ormal weight, makes the granularity of slurry below 100 orders;
The persimmon accomplished fluently slurry is added the sorghum rice flour of ormal weight by C, makes thin pancake and stick with paste after stirring;
The thin pancake made is stuck with paste and is left standstill 30 minutes by D;
E by leave standstill after thin pancake stick with paste upper strata clear water drain, then by thin pancake stick with paste pour in the hopper of pancake-baking machine, process thin pancake by traditional fabrication code;
The thin pancake that F will process, is finished product after folding, cut-out, metering, packaging.
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| CN201310564096.XA CN103548949B (en) | 2013-11-14 | 2013-11-14 | A kind of persimmon sorghum rice vermicelli pancake and preparation method thereof |
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| CN106070431A (en) * | 2016-06-23 | 2016-11-09 | 广西玛氏农业科技股份有限公司 | A kind of Hylocereus undatus battercake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1473497A (en) * | 2002-08-06 | 2004-02-11 | 王玉刚 | Pan-cake of fruit and vegetable |
| CN102396585A (en) * | 2010-09-19 | 2012-04-04 | 王清 | Making method of novel persimmon pancake |
| CN102487973A (en) * | 2011-12-28 | 2012-06-13 | 李修生 | Instant pancake |
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2013
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1473497A (en) * | 2002-08-06 | 2004-02-11 | 王玉刚 | Pan-cake of fruit and vegetable |
| CN102396585A (en) * | 2010-09-19 | 2012-04-04 | 王清 | Making method of novel persimmon pancake |
| CN102487973A (en) * | 2011-12-28 | 2012-06-13 | 李修生 | Instant pancake |
Non-Patent Citations (2)
| Title |
|---|
| 封长虎.高粱煎饼.《营养早餐》.上海中医药大学出版社,1996,第102页. * |
| 柿子煎饼;高洁;《乡镇论坛》;19961231(第12期);第43页 * |
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Address after: 225300 Mingzhu Avenue, Yongan Town, Taizhou City, Jiangsu Province, No. 108 Patentee after: Liu Ju Address before: 300000 No. 21 building 402, Miyun Road, Nankai District, Tianjin 4, Yanan Patentee before: Liu Ju |
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