CN1559274A - No-pollution and preserved thin pancake made of millet flour, and its processing method - Google Patents
No-pollution and preserved thin pancake made of millet flour, and its processing method Download PDFInfo
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- CN1559274A CN1559274A CNA2004100135908A CN200410013590A CN1559274A CN 1559274 A CN1559274 A CN 1559274A CN A2004100135908 A CNA2004100135908 A CN A2004100135908A CN 200410013590 A CN200410013590 A CN 200410013590A CN 1559274 A CN1559274 A CN 1559274A
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- rice
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- millet
- powder
- thin pancake
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Abstract
An antistaled pancake is made of up rice, soybean and millet through immersing and grinding soybean, immersing and steaming rice and millet, proportionally mixing them together, grinding, making pancake on the pancake cooking machine, spraying bactericide, rewetting, micrwave bactericiding, and cutting.
Description
Technical field: the present invention relates to food and processing technology thereof, be specifically related to a kind of thin pancake and processing technology thereof.
Background technology: along with the raising day by day of living standard, people's consumption idea is science day by day also, and the diet idea progressively changes to paying attention to scientific nutrition from having enough to eat.The nourishing healthy idea, the pollution-free food notion is rooted in the hearts of the people, and especially the natural nuisance-free pollution-free food has a extensive future.Traditional thin pancake and processing technology thereof are to be primary raw material with corn, wheat, make through homecraft technology, and this thin pancake nutritive value is not high, and hygienic quality is poor, and the time of guaranteeing the quality is short.
Summary of the invention: the present invention is in order to solve the deficiency that existing thin pancake is of low nutritive value, the shelf-life is short, provides that a kind of high nutrition, mouthfeel are good, the nuisanceless fresh-keeping thin pancake and the processing method thereof of long shelf-life.Nuisanceless fresh-keeping thin pancake of the present invention comprises rice, soybean and three kinds of raw materials of millet, and wherein the weight percentage of various raw materials is: rice 0～90, soybean 10～20, millet 0～90.The present invention processes according to following step: (1), will be through screening, eluriate, the soybean of control after doing put into the steeping tank that boiling water is housed and soaked 8～14 hours; (2), the soybean after will soaking puts into fiberizer and carries out defibrination, the control temperature is below 30 ℃, reaches 50～60 orders until the fineness of slurry; (3), will be through screening, eluriate, rice and the millet of control after doing put into the steeping tank that 40～50 ℃ of boiled waters are housed respectively and soaked 10～12 hours; (4), rice and millet after will soaking put into the digester boiling respectively to the congee shape, the control curing degree is 80～90%, reduces to normal temperature then; (5), slaking is good rice, millet and soybean slurry according to weight percent content are: the proportioning of rice 0～90, soybean 10～20, millet 0～90 is mixed, stir, mixing defibrination, is that 100～120 orders, water content are 200～220% until the fineness of mixed slurry; (6), mixed slurry is put on the pancake-baking machine, the control temperature is at 80～90 ℃, and it is that 0.11 ± 0.05mm, water content are 18～28% thin pancake that sharing becomes thickness; (7), on thin pancake, spray the bactericidal agent aqueous solution, wrap up with Polypropylence Sheet then, place the processing that got damp again in 4～6 hours at normal temperatures; (8), the thin pancake after will getting damp again is put into micro-wave oven and is carried out microwave disinfection; (9), then thin pancake is cut, shaping, weighs, packs with cutting machine; (10), carry out microwave disinfection again after the pack, detect the back vanning, go out finished product.Raw material of the present invention all is selected from the green high quality crop, and human body is not had any injury; The present invention is rigid in checking up to operational sequence in process, has avoided growing of bacterium and microorganism.The present invention detects according to the Q/Y4Y.J02-1999 standard, and testing result sees table 1 for details.Can see that according to testing result content of harmful and number of bacteria are very low in the thin pancake that processes according to this method, fully the standard of accord with Q/Y4Y.J02-1999.The present invention have the nutrient content height, ultra-thin, mouthfeel good, pliability good, long shelf-life, convenient and healthy, non-harmful advantage.
Table 1
| Test item | Unit | Standard-required | Testing result | Single is judged |
| Sense organ | ????- | Should meet this product inherent feature | Meet standard-required | Qualified |
| Thickness 0.11 | ????mm | ?????????±0.05 | ????0.12 | Qualified |
| Moisture | ????％ | ?????????18～28 | ????19 | Qualified |
| Arsenic (in As) | ??mg/kg | ?????????≤0.5 | ????0.1 | Qualified |
| Plumbous (in Pb) | ??mg/kg | ?????????≤0.5 | ????0.2 | Qualified |
| Total number of bacteria | Individual/g | ??????????750 | ????440 | Qualified |
| Coliform | Individual/100g | ??????????≤30 | ????≤30 | Qualified |
| Pathogenic bacteria | ???- | Must not detect | Do not detect | Qualified |
The specific embodiment one: the nuisanceless fresh-keeping thin pancake of present embodiment is made up of according to the proportioning of weight percentage following grouping: rice 0～90, soybean 10～20, millet 0～90.Described rice is non-polluted rice, rich selenium rice, black rice, scented rice or red rice.
The specific embodiment two: the nuisanceless fresh-keeping thin pancake of present embodiment is made up of according to the proportioning of weight percentage following component: rice 80～90, soybean 10～20.
The specific embodiment three: the nuisanceless fresh-keeping thin pancake of present embodiment is made up of according to the proportioning of weight percentage following component: millet 80～90, soybean 10～20.
The specific embodiment four: the nuisanceless fresh-keeping thin pancake of present embodiment is made up of according to the proportioning of weight percentage following component: rice 60～70, soybean 10～20, millet 10～20.
The specific embodiment five: what present embodiment and the specific embodiment one were different is, the nuisanceless fresh-keeping thin pancake of present embodiment also comprises walnut powder, and they are formed according to the proportioning of weight percentage: rice 60～70, soybean 10～20, millet 10～15, walnut powder 6～10.
The specific embodiment six: what present embodiment and the specific embodiment one were different is, the nuisanceless fresh-keeping thin pancake of present embodiment also comprises cactus juice or cactus powder, and they are formed according to the proportioning of weight percentage: rice 60～70, soybean 10～20, millet 10～15, cactus juice or cactus powder 6～10.
The specific embodiment seven: what present embodiment and the specific embodiment one were different is, the nuisanceless fresh-keeping thin pancake of present embodiment also comprises spirulina powder, and they are formed according to the proportioning of weight percentage: rice 60～70, soybean 10～20, millet 10～15, spirulina powder 6～10.
The specific embodiment eight: what present embodiment and the specific embodiment one were different is, the nuisanceless fresh-keeping thin pancake of present embodiment also comprises sea buckthorn juice or sea-buckthorn leaf powder, and they are formed according to the proportioning of weight percentage: rice 60～70, soybean 10～20, millet 10～15, sea buckthorn juice or sea-buckthorn leaf powder 6～10.
The specific embodiment nine: present embodiment is processed according to following step: (1), will be through screening, eluriate, the soybean of control after doing put into the steeping tank that boiling water is housed and soaked 8～14 hours; (2), the soybean after will soaking puts into fiberizer and carries out defibrination, the control temperature is below 30 ℃, reaches 50～60 orders until the fineness of slurry; (3), will be through screening, eluriate, rice and the millet of control after doing put into the steeping tank that 40～50 ℃ of boiled waters are housed respectively and soaked 10～12 hours; (4), rice and millet after will soaking put into the digester boiling respectively to the congee shape, the control curing degree is 80～90%, reduces to normal temperature then; (5), slaking is good rice, millet and soybean slurry according to weight percent content are: the proportioning of rice 0～90, soybean 10～20, millet 0～90 is mixed, stir, mixing defibrination, is that 100～120 orders, water content are 200～220% until the fineness of mixed slurry; (6), mixed slurry is put on the pancake-baking machine, the control temperature is at 80～90 ℃, and it is that 0.11 ± 0.05mm, water content are 18～28% thin pancake that sharing becomes thickness; (7), on thin pancake, spray the bactericidal agent aqueous solution, wrap up with Polypropylence Sheet then, place the processing that got damp again in 4～6 hours at normal temperatures; (8), the thin pancake after will getting damp again is put into micro-wave oven and is carried out microwave disinfection; (9), then thin pancake is cut, shaping, weighs, packs with cutting machine; (10), carry out microwave disinfection again after the pack, detect the back vanning, go out finished product.
The specific embodiment ten: what present embodiment and the specific embodiment nine were different is, walnut powder, cactus juice, cactus powder, spirulina powder, sea-buckthorn leaf powder or sea buckthorn juice have also been added in the mixture of step (5), they play the effect that improves the enriched nutritive standard, wherein the weight percentage of various raw materials is: rice 60～70, soybean 10～20, millet 10～15, walnut powder, cactus juice, cactus powder, spirulina powder, sea-buckthorn leaf powder or sea buckthorn juice 6～10.Other preparation processes are identical with the specific embodiment two with technological parameter.
Claims (8)
1, nuisanceless fresh-keeping thin pancake is characterized in that it comprises rice, soybean and three kinds of raw materials of millet, and wherein the weight percentage of various raw materials is: rice 0～90, soybean 10～20, millet 0～90.
2, nuisanceless fresh-keeping thin pancake according to claim 1 is characterized in that it is made up of according to the proportioning of weight percentage following component: rice 80～90, soybean 10～20.
3, nuisanceless fresh-keeping thin pancake according to claim 1 is characterized in that it is made up of according to the proportioning of weight percentage following component: millet 80～90, soybean 10～20.
4, nuisanceless fresh-keeping thin pancake according to claim 1 is characterized in that it is made up of according to the proportioning of weight percentage following component: rice 60～70, soybean 10～20, millet 10～20.
5, nuisanceless fresh-keeping thin pancake according to claim 1, it is characterized in that it also comprises walnut powder, cactus powder, spirulina powder, sea buckthorn juice or sea-buckthorn leaf powder, wherein the weight percentage of various raw materials is: rice 60～70, soybean 10～20, millet 10～15, walnut powder, cactus powder, spirulina powder, sea buckthorn juice or sea-buckthorn leaf powder 6～10.
6,, it is characterized in that described rice is non-polluted rice, rich selenium rice, black rice, scented rice or red rice according to claim 1,2,3,4 or 5 described nuisanceless fresh-keeping thin pancakes.
7, the processing method of nuisanceless fresh-keeping thin pancake is characterized in that it is processed according to following step: (1), will be through screening, eluriate, the soybean of control after doing put into the steeping tank that boiling water is housed and soaked 8～14 hours; (2), the soybean after will soaking puts into fiberizer and carries out defibrination, the control temperature is below 30 ℃, reaches 50～60 orders until the fineness of slurry; (3), will be through screening, eluriate, rice and the millet of control after doing put into the steeping tank that 40～50 ℃ of boiled waters are housed respectively and soaked 10～12 hours; (4), rice and millet after will soaking put into the digester boiling respectively to the congee shape, the control curing degree is 80～90%, reduces to normal temperature then; (5), slaking is good rice, millet and soybean slurry according to weight percent content are: the proportioning of rice 0～90, soybean 10～20, millet 0～90 is mixed, stir, mixing defibrination, is that 100～120 orders, water content are 200～220% until the fineness of mixed slurry; (6), mixed slurry is put on the pancake-baking machine, the control temperature is at 80～90 ℃, and it is that 0.11 ± 0.05mm, water content are 18～28% thin pancake that sharing becomes thickness; (7), on thin pancake, spray the bactericidal agent aqueous solution, wrap up with Polypropylence Sheet then, place the processing that got damp again in 4～6 hours at normal temperatures; (8), the thin pancake after will getting damp again is put into micro-wave oven and is carried out microwave disinfection; (9), then thin pancake is cut, shaping, weighs, packs with cutting machine; (10), carry out microwave disinfection again after the pack, detect the back vanning, go out finished product.
8, nuisanceless fresh-keeping thin pancake according to claim 7, it is characterized in that also having added walnut powder, cactus juice or cactus powder, spirulina powder, sea-buckthorn leaf powder or sea buckthorn juice in the mixture of step (5), wherein the weight percentage of various raw materials is: rice 60～70, soybean 10～20, millet 10～15, walnut powder, cactus juice, cactus powder, spirulina powder, sea-buckthorn leaf powder or sea buckthorn juice 6～10.
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| CNA2004100135908A CN1559274A (en) | 2004-03-02 | 2004-03-02 | No-pollution and preserved thin pancake made of millet flour, and its processing method |
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| CNA2004100135908A CN1559274A (en) | 2004-03-02 | 2004-03-02 | No-pollution and preserved thin pancake made of millet flour, and its processing method |
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| CN1559274A true CN1559274A (en) | 2005-01-05 |
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| CNA2004100135908A Pending CN1559274A (en) | 2004-03-02 | 2004-03-02 | No-pollution and preserved thin pancake made of millet flour, and its processing method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315404C (en) * | 2005-09-27 | 2007-05-16 | 常培民 | Health-care thin pancake contg. membrane of chicken's gizzard and spirulina princeps |
| CN101138402B (en) * | 2007-10-13 | 2010-09-08 | 刘洪娟 | Fruit and vegetable battercake |
| CN102007954A (en) * | 2010-12-14 | 2011-04-13 | 郑州思念食品有限公司 | Method for making pancakes |
| CN102342538A (en) * | 2011-08-30 | 2012-02-08 | 华南理工大学 | Nutritional coarse cereal egg rolls and preparation method thereof |
| CN102475098A (en) * | 2010-11-24 | 2012-05-30 | 田秋枫 | Five-element pancake and making method thereof |
| CN104997128A (en) * | 2015-06-26 | 2015-10-28 | 天津商业大学 | Strip-cut mung bean pancake dish preservation method |
| CN105029250A (en) * | 2015-06-26 | 2015-11-11 | 天津商业大学 | Preparation method of fresh and instant crispy rice dish |
| CN105851130A (en) * | 2016-06-08 | 2016-08-17 | 梅宇昂 | Making method for pancakes rich in passion fruits |
| CN112335712A (en) * | 2020-09-24 | 2021-02-09 | 福建省金龙船食品有限责任公司 | Cold-processed pastry and making method thereof |
-
2004
- 2004-03-02 CN CNA2004100135908A patent/CN1559274A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315404C (en) * | 2005-09-27 | 2007-05-16 | 常培民 | Health-care thin pancake contg. membrane of chicken's gizzard and spirulina princeps |
| CN101138402B (en) * | 2007-10-13 | 2010-09-08 | 刘洪娟 | Fruit and vegetable battercake |
| CN102475098A (en) * | 2010-11-24 | 2012-05-30 | 田秋枫 | Five-element pancake and making method thereof |
| CN102475098B (en) * | 2010-11-24 | 2013-11-13 | 田秋枫 | Five-element pancake and making method thereof |
| CN102007954A (en) * | 2010-12-14 | 2011-04-13 | 郑州思念食品有限公司 | Method for making pancakes |
| CN102342538A (en) * | 2011-08-30 | 2012-02-08 | 华南理工大学 | Nutritional coarse cereal egg rolls and preparation method thereof |
| CN104997128A (en) * | 2015-06-26 | 2015-10-28 | 天津商业大学 | Strip-cut mung bean pancake dish preservation method |
| CN105029250A (en) * | 2015-06-26 | 2015-11-11 | 天津商业大学 | Preparation method of fresh and instant crispy rice dish |
| CN105851130A (en) * | 2016-06-08 | 2016-08-17 | 梅宇昂 | Making method for pancakes rich in passion fruits |
| CN112335712A (en) * | 2020-09-24 | 2021-02-09 | 福建省金龙船食品有限责任公司 | Cold-processed pastry and making method thereof |
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