CN103814993B - Soft fermented coarse pancake and producing method thereof - Google Patents
Soft fermented coarse pancake and producing method thereof Download PDFInfo
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- CN103814993B CN103814993B CN201410038173.2A CN201410038173A CN103814993B CN 103814993 B CN103814993 B CN 103814993B CN 201410038173 A CN201410038173 A CN 201410038173A CN 103814993 B CN103814993 B CN 103814993B
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Abstract
The invention discloses a soft fermented coarse pancake and a producing method thereof. The soft fermented coarse pancake is made of raw materials including one of brown rice, sorghum, corn and millet, rice, flour, soybean, xanthan gum, carrageenan, sodium bicarbonate, ammonium bicarbonate, polydextrose, sodium pyrophosphate and sodium dehydroacetate. The producing method includes the steps: taking one of the brown rice, the sorghum, the corn and the millet as a main ingredient, and adding the rice, the flour and the soybean to mix well prior to adding water for soaking; adding water and grinding for fermentation; adding the xanthan gum, carrageenan, the sodium bicarbonate, the ammonium bicarbonate, the polydextrose, the sodium pyrophosphate and the sodium dehydroacetate to mix well to form coarse pancake paste; placing the coarse pancake paste on a griddle and evenly rolling the same into thin pancakes; evenly spraying sterile water on the pancakes and cooling the same to the indoor temperature to obtain soft fermented coarse pancakes. The soft fermented coarse pancake and the producing method thereof have the advantages that water content of the coarse pancakes can be increased; the coarse pancakes are soft and flexible in material, good in chewiness, easy to carry stuffing or vegetables for consumption, excellent in taste and worthy of high edible value.
Description
Technical field
The present invention relates to a kind of coarse cereals to ferment soft thin pancake and preparation method thereof.
Background technology
Thin pancake is the coarse cereals fermented food of Chinese tradition, and being added water by five cereals grinds form slurry and poker and form after fermentation, and coarse cereal battercake is nutritious, and containing a large amount of dietary fibers, have promotion gastrointestinal peristalsis, Constipation, colorectal cancer and fatty liver effect, extremely people like.
At present, the thin pancake on market is roughly divided into two classes: a class is crisp thin pancake, and its thickness is at about 0.3mm, and its water content is 5% ~ 10%.Another kind of is soft thin pancake, and its thickness is at about 0.5mm, and water content is about 10%.People's custom stuffed or volume dish in coarse cereal battercake carries out edible to enrich thin pancake taste, and coarse cereal battercake also uses conventional formulation and production technology, the problem that ubiquity water content is lower in making, the mouthfeel of thin pancake is harder, edible quality is not good, is not suitable for stuffed or volume vegetable edible use.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of coarse cereals and ferments soft thin pancake and preparation method thereof, and the method can improve the water content of coarse cereal battercake, and obtained coarse cereal battercake quality is soft, and flexible, chewiness is good, and easily stuffed or volume vegetable edible is used.
Technical solution of the present invention is:
A kind of coarse cereals ferment soft thin pancake, are made up of by weight percentage following raw material:
One 20% ~ 25% in brown rice, Chinese sorghum, corn, millet;
Rice 40% ~ 45%;
Flour 20% ~ 25%;
Soya bean 10% ~ 15%;
Xanthans 0.1% ~ 0.3%;
Carragheen 0.2% ~ 0.3%;
Sodium acid carbonate 0.1% ~ 0.2%;
Carbonic hydroammonium 0.1% ~ 0.15%;
Polydextrose 2% ~ 5%;
Sodium pyrophosphate 0.3% ~ 0.8%;
Dehydro sodium acetate 0.04% ~ 0.05%.
Coarse cereals ferment the preparation method of soft thin pancake, and its concrete steps are as follows:
(1) using the one in brown rice, Chinese sorghum, corn, millet as major ingredient, by weight percentage, by the major ingredient of 20% ~ 25%, the rice of 40% ~ 45%, the flour of 20% ~ 25% and 10% ~ 15% soya bean mix, obtain mixed material, soak 10h ~ 12h; Soaked mixed material is added the water accounting for mixed material gross weight 2 times ~ 3 times, be ground to 100 order ~ 140 orders, at 28 DEG C ~ 32 DEG C bottom fermentation 6h ~ 10h, obtain the batter that ferments;
(2) by weight percentage, by the fermentation batter of preparation in step (1), add the xanthans of 0.1% ~ 0.3%, 0.2% ~ 0.3% carragheen, 0.1% ~ 0.2% sodium acid carbonate, 0.1% ~ 0.15% carbonic hydroammonium, the polydextrose of 2% ~ 5%, the sodium pyrophosphate of 0.3% ~ 0.8% and 0.04% ~ 0.05% dehydro sodium acetate stir, be deployed into coarse cereal battercake stick with paste;
(3) get deployed coarse cereal battercake and stick with paste 300g ~ 500g, 180 DEG C of griddles are rolled the thin pancake of stand flakiness shape uniformly, baking 30s, thin pancake baked for sharing is evenly sprayed the sterilized water of 20mL ~ 25mL, naturally cool to room temperature, obtain coarse cereals and to ferment soft thin pancake, pack.
Beneficial effect of the present invention:
(1), in brown rice, Chinese sorghum, corn or millet make major ingredient as thin pancake, add rice, flour and soya bean collocation and form special taste and various product, prepare burden scientific and reasonable, nutrition and local flavor better abundant.
(2), the sodium acid carbonate that adds in thin pancake and carbonic hydroammonium can in and the acid that produces of fermentation, make the pH value of thin pancake for neutral, be conducive to thin pancake thin pancake generation Maillard reaction in maturing process, give the color and luster that thin pancake is tempting.
(3), by adding xanthans, there is good emulsibility and water-soluble, toughness, retentiveness can be strengthened and extend the shelf life, xanthans is in thin pancake sharing process under high shear, viscosity sharply declines, be easy to thin pancake shaping, after sharing slaking, low-shearing force recovers the viscosity imparting good mouthfeel of thin pancake and toughness again; And carragheen is combined with xanthans has synergy, can soft, whippy gel be formed, pliability and the chewiness of thin pancake can be improved, make its mouthfeel chewiness more, and elasticity and the water retention property of thin pancake can be improved, thus better improve and keep the water content of thin pancake.
(4), polydextrose has the effect of the water holding capacity improving thin pancake, and the water-soluble fibre of needed by human body can be supplemented, after entering digestion, produce special physiological metabolism, there is the effect such as absorption, Constipation, toxin-expelling and face nourishing lowering cholesterol, regulate fat metabolism, reduce sugar.
(5) sodium pyrophosphate can improve emulsibility and the stability of thin pancake in thin pancake, and acts synergistically with xanthans, carragheen and can improve the water holding capacity of thin pancake, improves mouthfeel and the consumption of traditional coarse cereal battercake.
(6) obtained coarse cereal battercake water content reaches brings up to 22 ~ 25%, and when chewing, mouthfeel is more soft, and toughness is better, and mouthfeel is had a contest, and edibility is strong, and is easy to FOLD AND PACK, easily stuffed or volume vegetable edible use, and excellent taste, has higher edibility.
Detailed description of the invention
Embodiment 1
Take raw material: 20kg brown rice, 40kg rice, 23.85kg flour, 10kg soya bean, 0.3kg xanthans, 0.2kg carragheen, 0.2kg sodium acid carbonate, 0.1kg carbonic hydroammonium, 5kg polydextrose, 0.3kg sodium pyrophosphate, 0.05kg dehydro sodium acetate;
(1) 20kg brown rice, 40kg rice, 23.85kg flour and 10kg soya bean mix, and obtain mixed material, add 300kg water soaking 10h; Soaked mixed material is added 200kg water, is ground to 100 orders, at 28 DEG C of bottom fermentation 6h, obtain the batter that ferments;
(2) by weight percentage, by the fermentation batter of preparation in step (1), add 0.3kg xanthans, 0.2kg carragheen, 0.2kg sodium acid carbonate, 0.1kg carbonic hydroammonium, 5kg polydextrose, 0.3kg sodium pyrophosphate and 0.05kg dehydro sodium acetate to stir, be deployed into coarse cereal battercake and stick with paste;
(3) get deployed coarse cereal battercake and stick with paste 300g, 180 DEG C of griddles are rolled the thin pancake of stand flakiness shape uniformly, baking 30s, thin pancake baked for sharing is evenly sprayed the sterilized water of 20mL, naturally cool to room temperature, obtain coarse cereals to ferment soft thin pancake, the water content of thin pancake is 22% ~ 25% after testing, packs.
Embodiment 2
Take raw material: 21.51kg brown rice, 40kg rice, 20kg flour, 15kg soya bean, 0.1kg xanthans, 0.3kg carragheen, 0.1kg sodium acid carbonate, 0.15kg carbonic hydroammonium, 2kg polydextrose, 0.8kg sodium pyrophosphate, 0.04kg dehydro sodium acetate;
(1) 21.51kg brown rice, 40kg rice, 20kg flour and 15kg soya bean mix, and obtain mixed material, add 200kg water soaking 12h; Soaked mixed material is added 300kg water, is ground to 140 orders, at 32 DEG C of bottom fermentation 10h, obtain the batter that ferments;
(2) by weight percentage, by the fermentation batter of preparation in step (1), add 0.1kg xanthans, 0.3kg carragheen, 0.1kg sodium acid carbonate, 0.15kg carbonic hydroammonium, 2kg polydextrose, 0.8kg sodium pyrophosphate and 0.04kg dehydro sodium acetate to stir, be deployed into coarse cereal battercake and stick with paste;
(3) get deployed coarse cereal battercake and stick with paste 500g, 180 DEG C of griddles are rolled the thin pancake of stand flakiness shape uniformly, baking 30s, thin pancake baked for sharing is evenly sprayed the sterilized water of 25mL, naturally cool to room temperature, obtain coarse cereals to ferment soft thin pancake, the water content of thin pancake is 22% ~ 25% after testing, packs.
Embodiment 3
Take raw material: 20kg Chinese sorghum, 40.73kg rice, 25kg flour, 10kg soya bean, 0.2kg xanthans, 0.25kg carragheen, 0.15kg sodium acid carbonate, 0.12kg carbonic hydroammonium, 3kg polydextrose, 0.5kg sodium pyrophosphate, 0.05kg dehydro sodium acetate;
(1) 20kg Chinese sorghum, 40.73kg rice, 25kg flour and 10kg soya bean mix, and obtain mixed material, add 250kg water soaking 11h; Soaked mixed material is added 250kg water, is ground to 120 orders, at 30 DEG C of bottom fermentation 8h, obtain the batter that ferments;
(2) by weight percentage, by the fermentation batter of preparation in step (1), add 0.2kg xanthans, 0.25kg carragheen, 0.15kg sodium acid carbonate, 0.12kg carbonic hydroammonium, 3kg polydextrose, 0.5kg sodium pyrophosphate and 0.05kg dehydro sodium acetate to stir, be deployed into coarse cereal battercake and stick with paste;
(3) get deployed coarse cereal battercake and stick with paste 400g, 180 DEG C of griddles are rolled the thin pancake of stand flakiness shape uniformly, baking 30s, thin pancake baked for sharing is evenly sprayed the sterilized water of 22mL, naturally cool to room temperature, obtain coarse cereals to ferment soft thin pancake, the water content of thin pancake is 22% ~ 25% after testing, packs.
Embodiment 4
Take raw material: 20kg corn, 45kg rice, 20kg flour, 10kg soya bean, 0.2kg xanthans, 0.2kg carragheen, 0.15kg sodium acid carbonate, 0.1kg carbonic hydroammonium, 4kg polydextrose, 0.3kg sodium pyrophosphate, 0.05kg dehydro sodium acetate;
(1) 20kg corn, 45kg rice, 20kg flour and 10kg soya bean mix, and obtain mixed material, add 250kg water soaking 10h; Soaked mixed material is added 250kg water, is ground to 140 orders, at 32 DEG C of bottom fermentation 6h, obtain the batter that ferments;
(2) by weight percentage, by the fermentation batter of preparation in step (1), add 0.2kg xanthans, 0.2kg carragheen, 0.15kg sodium acid carbonate, 0.1kg carbonic hydroammonium, 4kg polydextrose, 0.3kg sodium pyrophosphate and 0.05kg dehydro sodium acetate to stir, be deployed into coarse cereal battercake and stick with paste;
(3) get deployed coarse cereal battercake and stick with paste 300g, 180 DEG C of griddles are rolled the thin pancake of stand flakiness shape uniformly, baking 30s, thin pancake baked for sharing is evenly sprayed the sterilized water of 25mL, naturally cool to room temperature, obtain coarse cereals to ferment soft thin pancake, the water content of thin pancake is 22% ~ 25% after testing, packs.
Embodiment 5
Take raw material: 25kg millet, 40kg rice, 20kg flour, 10kg soya bean, 0.2kg xanthans, 0.2kg carragheen, 0.15kg sodium acid carbonate, 0.1kg carbonic hydroammonium, 4kg polydextrose, 0.3kg sodium pyrophosphate, 0.05kg dehydro sodium acetate;
(1) 25kg millet, 40kg rice, 20kg flour and 10kg soya bean mix, and obtain mixed material, add 200kg water soaking 12h; Soaked mixed material is added 250kg water, is ground to 100 orders, at 28 DEG C of bottom fermentation 10h, obtain the batter that ferments;
(2) by weight percentage, by the fermentation batter of preparation in step (1), add 0.2kg xanthans, 0.2kg carragheen, 0.15kg sodium acid carbonate, 0.1kg carbonic hydroammonium, 4kg polydextrose, 0.3kg sodium pyrophosphate and 0.05kg dehydro sodium acetate to stir, be deployed into coarse cereal battercake and stick with paste;
(3) get deployed coarse cereal battercake and stick with paste 500g, 180 DEG C of griddles are rolled the thin pancake of stand flakiness shape uniformly, baking 30s, thin pancake baked for sharing is evenly sprayed the sterilized water of 20mL, naturally cool to room temperature, obtain coarse cereals to ferment soft thin pancake, the water content of thin pancake is 22% ~ 25% after testing, packs.
Embodiment 6
Making the brown rice of major ingredient, Chinese sorghum, corn or millet as thin pancake in embodiment 1 ~ embodiment 5 can phase trans-substitution, to produce differently flavoured thin pancake.
The embodiment of the present invention 1 ~ embodiment 5 and commercially available thin pancake Texture instrument are analyzed and shown in sensory evaluation analysis result table 1:
Table 1
Pliability when shearing force hardness can represent that thin pancake is chewed, shearing force is done work the toughness that can represent when chewing, commercially available thin pancake water content is generally on the low side, shearing force hardness is larger, thin pancake shows as comparatively hard when chewing, but lacks elasticity and toughness, and mouthfeel is stiff, easily broken during FOLD AND PACK, reduce the value of product.Mouthfeel that soft thin pancake shearing force hardness of the present invention is less when chewing is more soft, and toughness is better, and mouthfeel is had a contest, and edibility is strong, and is easy to FOLD AND PACK.
Claims (2)
1. coarse cereals ferment a soft thin pancake, it is characterized in that: be made up of following raw material by weight percentage:
One 20% ~ 25% in brown rice, Chinese sorghum, corn, millet;
Rice 40% ~ 45%;
Flour 20% ~ 25%;
Soya bean 10% ~ 15%;
Xanthans 0.1% ~ 0.3%;
Carragheen 0.2% ~ 0.3%;
Sodium acid carbonate 0.1% ~ 0.2%;
Carbonic hydroammonium 0.1% ~ 0.15%;
Polydextrose 2% ~ 5%;
Sodium pyrophosphate 0.3% ~ 0.8%;
Dehydro sodium acetate 0.04% ~ 0.05%.
2. coarse cereals ferment a preparation method for soft thin pancake, it is characterized in that: concrete steps are as follows:
(1) using the one in brown rice, Chinese sorghum, corn, millet as major ingredient, by weight percentage, by the major ingredient of 20% ~ 25%, the rice of 40% ~ 45%, the flour of 20% ~ 25% and 10% ~ 15% soya bean mix, obtain mixed material, soak 10h ~ 12h; Soaked mixed material is added the water accounting for mixed material gross weight 2 times ~ 3 times, be ground to 100 order ~ 140 orders, at 28 DEG C ~ 32 DEG C bottom fermentation 6h ~ 10h, obtain the batter that ferments;
(2) by weight percentage, by the fermentation batter of preparation in step (1), add the xanthans of 0.1% ~ 0.3%, 0.2% ~ 0.3% carragheen, 0.1% ~ 0.2% sodium acid carbonate, 0.1% ~ 0.15% carbonic hydroammonium, the polydextrose of 2% ~ 5%, the sodium pyrophosphate of 0.3% ~ 0.8% and 0.04% ~ 0.05% dehydro sodium acetate stir, be deployed into coarse cereal battercake stick with paste;
(3) get deployed coarse cereal battercake and stick with paste 300g ~ 500g, 180 DEG C of griddles are rolled the thin pancake of stand flakiness shape uniformly, baking 30s, thin pancake baked for sharing is evenly sprayed the sterilized water of 20mL ~ 25mL, naturally cool to room temperature, obtain coarse cereals and to ferment soft thin pancake, pack.
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