CN107594318A - A kind of not fried miscellaneous cereals method for making food - Google Patents
A kind of not fried miscellaneous cereals method for making food Download PDFInfo
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- CN107594318A CN107594318A CN201711051735.7A CN201711051735A CN107594318A CN 107594318 A CN107594318 A CN 107594318A CN 201711051735 A CN201711051735 A CN 201711051735A CN 107594318 A CN107594318 A CN 107594318A
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Abstract
The present invention relates to a kind of not fried miscellaneous cereals method for making food, 25 parts of 50 70 parts of grain component, 10 20 parts of miscellaneous bean component, 15 30 parts of stem tuber composition, 5 10 parts of white granulated sugar, 25 parts of edible salt and five-spice powder is mixed into coarse cereal powder, according still further to coarse cereal powder:Water is equal to 3:5 part by weight, which is stirred, is gelatinized into coarse cereal paste, the temperature of water is 50 60 DEG C, the time for being stirred gelatinization is 30 45 minutes, and coarse cereal paste stands 30 minutes, and baking dehydration naturally cools to room temperature after 5 15 minutes at a temperature of the coarse cereal paste after standing is layered on into 100 150 DEG C.Not fried miscellaneous cereals food nutrition provided by the present invention is enriched, and processing method is simple to operate.
Description
Technical field
The invention belongs to food and food processing field, and in particular to a kind of not fried miscellaneous cereals method for making food.
Background technology
Fried food is the favorite on people's dining table, but it simultaneously again by the World Health Organization be classified as ten big junk foods it
It is first.Its reason is mainly that grease is heated at high temperature and can produce poisonous and harmful substance repeatedly, and such as unrighted acid therein is through high temperature
Caused polymer after heating --- dimer, tripolymer, toxicity are stronger；For another example most of fried, baked food, especially
Acrylamide containing high concentration in chips, it is a kind of carcinogen.High temperature also makes protein burned rotten and reduces nutrition
Value, the liposoluble vitamin that high temperature can be also destroyed in food, such as vitamin A, carrotene and vitamin E, human body is hindered to it
Absorption and utilization.Fry fat content is more, nondigestible, and indigestion can be caused by often eating fry, and full
Occur that chest is glutted, even Nausea and vomiting after food, diarrhoea, poor appetite etc., and cause obesity.
The content of the invention
It is an object of the present invention to provide a kind of nutritious not fried miscellaneous cereals method for making food.
A kind of not fried miscellaneous cereals method for making food, it is characterised in that：By grain component 50-70 parts, miscellaneous bean component 10-20
Part, stem tuber composition 15-30 parts, white granulated sugar 5-10 parts, edible salt 2-5 parts and five-spice powder 2-5 parts are mixed into coarse cereal powder, according still further to miscellaneous
Grain powder:Water is equal to 3:5 part by weight, which is stirred, is gelatinized into coarse cereal paste, and the temperature of water is 50-60 DEG C, is stirred gelatinization
Time is 30-45 minutes, and coarse cereal paste stands 30 minutes, is toasted at a temperature of the coarse cereal paste after standing is layered on into 100-150 DEG C de-
Water naturally cools to room temperature after 5-15 minutes.
Beneficial effect of the present invention：Not fried miscellaneous cereals food nutrition provided by the present invention is enriched, and processing method is simple to operate.
Embodiment
A kind of not fried miscellaneous cereals method for making food, it is characterised in that：By grain component 50-70 parts, miscellaneous bean component 10-20
Part, stem tuber composition 15-30 parts, white granulated sugar 5-10 parts, edible salt 2-5 parts and five-spice powder 2-5 parts are mixed into coarse cereal powder, according still further to miscellaneous
Grain powder:Water is equal to 3:5 part by weight, which is stirred, is gelatinized into coarse cereal paste, and the temperature of water is 50-60 DEG C, is stirred gelatinization
Time is 30-45 minutes, and coarse cereal paste stands 30 minutes, is toasted at a temperature of the coarse cereal paste after standing is layered on into 100-150 DEG C de-
Water naturally cools to room temperature after 5-15 minutes.
In the application, grain component includes corn flour, millet powder, red rice powder, black rice flour, purple rice powder, sorghum flour, barley
One or more in powder, oatmeal；Miscellaneous bean component includes analysis for soybean powder, mung bean flour, red bean powder, black bean powder, broad bean powder, peameal
In one or more；Stem tuber composition includes the one or more in sweet potato powder, yam flour, dehydrated potato powder.
Claims (1)
- A kind of 1. not fried miscellaneous cereals method for making food, it is characterised in that：By grain component 50-70 parts, miscellaneous bean component 10-20 Part, stem tuber composition 15-30 parts, white granulated sugar 5-10 parts, edible salt 2-5 parts and five-spice powder 2-5 parts are mixed into coarse cereal powder, according still further to miscellaneous Grain powder:Water is equal to 3:5 part by weight, which is stirred, is gelatinized into coarse cereal paste, and the temperature of water is 50-60 DEG C, is stirred gelatinization Time is 30-45 minutes, and coarse cereal paste stands 30 minutes, is toasted at a temperature of the coarse cereal paste after standing is layered on into 100-150 DEG C de- Water naturally cools to room temperature after 5-15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711051735.7A CN107594318A (en) | 2017-10-30 | 2017-10-30 | A kind of not fried miscellaneous cereals method for making food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711051735.7A CN107594318A (en) | 2017-10-30 | 2017-10-30 | A kind of not fried miscellaneous cereals method for making food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107594318A true CN107594318A (en) | 2018-01-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711051735.7A Pending CN107594318A (en) | 2017-10-30 | 2017-10-30 | A kind of not fried miscellaneous cereals method for making food |
Country Status (1)
| Country | Link |
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| CN (1) | CN107594318A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115336708A (en) * | 2022-07-25 | 2022-11-15 | 南昌大学 | Formula and preparation process of miscellaneous-bean and coarse-cereal-based non-fried crisp chip food with balanced amino acid ratio |
-
2017
- 2017-10-30 CN CN201711051735.7A patent/CN107594318A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115336708A (en) * | 2022-07-25 | 2022-11-15 | 南昌大学 | Formula and preparation process of miscellaneous-bean and coarse-cereal-based non-fried crisp chip food with balanced amino acid ratio |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180119 |
|
| WD01 | Invention patent application deemed withdrawn after publication |