阅读说明：本技术 一种燕麦煎饼及其制备方法 (Oat pancake and preparation method thereof ) 是由 徐卉 于 2021-07-07 设计创作，主要内容包括：一种燕麦煎饼及其制备方法,包括以下重量份的原料：燕麦40份,黄豆15份,小米20份,高粱米15份,豆油1份,水70份。本发明和现有技术相比,其优点在于：优点1、本发明富含膳食纤维和多种功能成分。优点2、本发明的燕麦经过炒熟以后再制作煎饼中,更有浓烈的香味。优点3、本发明的小米不经蒸煮直接研磨味道更香且色泽金黄美观。优点4、本发明克服了现有的煎饼较硬,难撕,吃起来费劲,尤其是对于儿童,本发明的煎饼更软绵,咬起来不费劲且不加糖,不使用添加剂,营养又健康,很适合咀嚼力弱的儿童甚至婴幼儿食用。(An oat pancake and a preparation method thereof are disclosed, which comprises the following raw materials in parts by weight: 40 parts of oat, 15 parts of soybean, 20 parts of millet, 15 parts of sorghum rice, 1 part of soybean oil and 70 parts of water. Compared with the prior art, the invention has the advantages that: the invention has the advantages that 1, the invention is rich in dietary fiber and various functional components. The advantage 2 is that the oat of the invention has stronger fragrance when being fried and then made into pancake. Advantage 3, the millet of the invention is not cooked and ground directly and the taste is more fragrant and the color and luster is golden and esthetic. The invention has the advantages that the problems that the existing pancake is hard, difficult to tear and hard to eat are overcome, and especially for children, the pancake disclosed by the invention is soft and soft, is not hard to bite, does not add sugar, does not use additives, is nutritional and healthy, and is very suitable for children with weak chewing force and even infants.)

1. The oat pancake is characterized by comprising the following raw materials in parts by weight:

40 parts of oat, 15 parts of soybean, 20 parts of millet, 15 parts of sorghum rice, 1 part of soybean oil and 70 parts of water.

2. A preparation method of oat pancake is characterized by comprising the following steps:

selecting materials: selecting and weighing oat, sorghum rice, soybean and soybean oil to prepare;

preparing materials: loading the weighed raw materials into a white steel barrel, cleaning, and conveying the cleaned raw materials to a cooking room;

and (3) cooking: stirring the prepared raw materials uniformly, putting the raw materials into a steamer, wherein the number of the steamer is 12, 8 jin of raw materials are put into each tray, then adding water into each tray, the water is level to the raw materials in the tray, closing a door of the steamer cabinet, starting steaming, wherein the steaming time is one hour, opening the door of the steamer cabinet to cool after steaming, and the cooling is required to completely cool cooked rice in summer according to weather conditions without cooling in winter;

grinding: mixing the cooked raw materials, stirring the cooked raw materials and millet together, adding water for uniform mixing, keeping the water level with the materials, standing the mixed raw materials for one hour and thirty minutes, stirring the mixed raw materials once every thirty minutes to ensure that the raw materials are more uniform, and grinding the mixed raw materials by using a grinding machine for 20 minutes at the speed of 1000 plus 2000 r/min;

fermentation: putting the primary pulp into a fermentation room for fermentation, controlling the fermentation time according to the temperature, wherein the fermentation time is controlled at 25 ℃ for 12 hours, and the fermented primary pulp can be produced;

spreading: feeding the fermented raw stock into a spreading workshop, adjusting the raw stock by spreading personnel, adding the rest water, stirring uniformly, decocting the pancake, heating to 80-100 ℃, spreading for 1-2min, wherein the temperature is uniform inside and outside during spreading, the pancake is golden yellow, the operation steps comprise firstly heating the machine, wiping oil after reaching the temperature, grinding coarse cereals, baking and raising the edge by a knife;

uncovering and folding: the pancake uncovering and stacking process includes the steps that spread pancakes are stacked according to specification and size, the pancakes are weighed, taste and color are checked, water is sent to an uncovering and stacking workshop to adjust the water, the pancakes are stacked after the water is adjusted repeatedly, and the stacked pancakes are sent to the next process;

packaging: firstly, detecting whether the water content, the weight, the color and the taste of the pancake are qualified or not, and then packaging qualified products;

and (4) checking: and (4) sending the packed pancake into a laboratory, checking the nutritional ingredients and biological indexes of the pancake, and selling the pancake after the pancake is qualified.

3. The method of claim 2, wherein the oats are cooked by frying 8-9 times after washing before being sent to a cooking facility.

4. The method of claim 2, wherein the grinder rotates at a speed of 1500 rpm.

5. A method of preparing oat pancake as claimed in claim 2 wherein the pancake is 50 grams each and 75cm in diameter.

Technical Field

The invention relates to the technical field of food processing, in particular to oat pancake and a preparation method thereof.

Background

The pancake is a traditional coarse cereal fermented food in China, is prepared by adding water and grinding coarse cereals into slurry, fermenting and baking the slurry, is rich in nutrition, contains a large amount of dietary fibers, has the effects of promoting gastrointestinal motility and preventing constipation, colorectal cancer and fatty liver, and is popular with people.

Disclosure of Invention

In view of the above, the invention provides an oat pancake and a preparation method thereof. The purpose of the invention is: the pancake which is good in taste, easy to chew, free of additives and high in nutritive value and is convenient for children to eat is made.

In order to achieve the above object, the present invention provides the following technical solutions:

an oat pancake comprises the following raw materials in parts by weight:

40 parts of oat, 15 parts of soybean, 20 parts of millet, 15 parts of sorghum rice, 1 part of soybean oil and 70 parts of water.

The invention also provides a preparation method of the oat pancake, which comprises the following steps:

selecting materials: selecting and weighing oat, sorghum rice, soybean and soybean oil to prepare;

preparing materials: loading the weighed raw materials into a white steel barrel, cleaning, and conveying the cleaned raw materials to a cooking room;

and (3) cooking: stirring the prepared raw materials uniformly, putting the raw materials into a steamer, wherein the steamer contains 12 steaming trays in total, 8 jin of raw materials are put into each steaming tray, then water is added into the steaming trays, the water is level to the raw materials in the steaming trays, the door of the steamer is closed, steaming is started by pressing a green button, the steaming time is one hour, the door of the steamer is opened to cool after steaming, the cooling requirement is that cooked rice is completely cooled in summer according to weather conditions, and the cooling is not needed in winter;

grinding: mixing the cooked raw materials, stirring the cooked raw materials and millet together, adding water for uniform mixing, keeping the water level with the materials, standing the mixed raw materials for one hour and thirty minutes, stirring every thirty minutes to make the raw materials more uniform, and grinding the raw materials by using a grinding machine at the speed of 1000 plus 2000r/min for 20 minutes.

Fermentation: and (3) putting the primary pulp into a fermentation room for fermentation, controlling the fermentation time according to the temperature, and producing the fermented primary pulp only when the fermentation time is 12 hours at 25 ℃.

Spreading: the fermented raw pulp is sent to a spreading workshop, spreading personnel adjust the raw pulp, add the rest water and stir the raw pulp uniformly, then decoct the pancake and heat up to 80-100 ℃ to spread for 1-2min, control the duration of heat of the pancake when spreading, need the inside and outside uniformity, the pancake is golden yellow, the moisture control reaches the pancake constantly, the operation step is to heat the machine at first, wipe oil after reaching the temperature, go up the coarse cereals mill and roast and then stick up the edge with a knife, thus a pancake is made successfully.

Uncovering and folding: the uncovering and stacking of the battercake is to stack the spread battercake according to the specification and the size, firstly weigh the battercake, check the taste, the mouthfeel and the color, send the water into an uncovering and stacking workshop to adjust the water content, the water content can be adjusted according to the market convention, the water content is adjusted repeatedly until the water content reaches the proper water content, and then the stacked battercake is sent to the next procedure.

Packaging: firstly, detecting the water content of the pancake. And the qualified product can be packaged after the weight, color and taste are qualified.

And (4) checking: and (4) sending the packed pancake into a laboratory, checking the nutritional ingredients and biological indexes of the pancake, and selling the pancake after the pancake is qualified.

The invention also has the following additional technical features:

preferably, the oats are fried to 8-10 ripened after washing before being sent to a cooking plant.

Preferably, the rotation speed of the mill is 1500 r/min.

Preferably, the batters weigh 50 grams each and are 75cm in diameter.

The production process flow is as follows:

selecting materials, proportioning, cleaning, cooking, grinding, fermenting, spreading, uncovering, packaging and inspecting

Compared with the prior art, the invention has the advantages that:

the invention has the advantages that 1, the invention is rich in dietary fiber and various functional components.

The advantage 2 is that the oat of the invention has stronger fragrance when being fried and then made into pancake.

Advantage 3, the millet of the invention is not cooked and ground directly and the taste is more fragrant and the color and luster is golden and esthetic.

The invention has the advantages that the problems that the existing pancake is hard, difficult to tear and hard to eat are overcome, and especially for children, the pancake disclosed by the invention is soft and soft, is not hard to bite, does not add sugar, does not use additives, is nutritional and healthy, and is very suitable for children with weak chewing force and even infants.

Detailed Description

Some embodiments of the invention are disclosed below, and those skilled in the art can appropriately modify the process parameters to achieve the invention according to the disclosure herein. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.

An oat pancake comprises the following raw materials in parts by weight:

40 parts of oat, 15 parts of soybean, 20 parts of millet, 15 parts of sorghum rice, 1 part of soybean oil and 70 parts of water.

2. A method for preparing oat pancake according to claim 1, comprising the steps of:

selecting materials: selecting and weighing oat, sorghum rice, soybean and soybean oil to prepare;

preparing materials: loading the weighed raw materials into a white steel barrel, cleaning, and conveying the cleaned raw materials to a cooking room;

and (3) cooking: stirring the prepared raw materials uniformly, putting the raw materials into a steamer, wherein the number of the steamer is 12, 8 jin of raw materials are put into each tray, then adding water into each tray, the water is level to the raw materials in the tray, closing a door of the steamer cabinet, starting steaming, wherein the steaming time is one hour, opening the door of the steamer cabinet to cool after steaming, and the cooling is required to completely cool cooked rice in summer according to weather conditions without cooling in winter;

grinding: mixing the cooked raw materials, stirring the cooked raw materials and millet together, adding water for uniform mixing, keeping the water level with the materials, standing the mixed raw materials for one hour and thirty minutes, stirring the mixed raw materials once every thirty minutes to ensure that the raw materials are more uniform, and grinding the mixed raw materials by using a grinding machine for 20 minutes at the speed of 1000 plus 2000 r/min;

fermentation: putting the primary pulp into a fermentation room for fermentation, controlling the fermentation time according to the temperature, wherein the fermentation time is controlled at 25 ℃ for 12 hours, and the fermented primary pulp can be produced;

spreading: feeding the fermented raw stock into a spreading workshop, adjusting the raw stock by spreading personnel, adding the rest water into the raw stock, uniformly stirring, decocting the pancake, heating to 80-100 ℃, spreading for 1-2min, wherein the temperature is uniform inside and outside during spreading, the pancake is golden yellow, the operation steps comprise firstly heating the machine, wiping oil after reaching the temperature, grinding coarse cereals, baking and raising the edge by a knife, and thus, the preparation is successful;

uncovering and folding: the pancake uncovering and stacking process includes the steps that spread pancakes are stacked according to specification and size, the pancakes are weighed, taste and color are checked, water is sent to an uncovering and stacking workshop to adjust the water, the pancakes are stacked after the water is adjusted repeatedly, and the stacked pancakes are sent to the next process;

packaging: firstly, detecting whether the water content, the weight, the color and the taste of the pancake are qualified or not, and then packaging qualified products;

and (4) checking: and (4) sending the packed pancake into a laboratory, checking the nutritional ingredients and biological indexes of the pancake, and selling the pancake after the pancake is qualified.

Optimizing: the oat is cleaned and then sent to a cooking workshop, and the oat is fried for 8-9 times to be ripe. The rotational speed of the mill was 1500 r/min. The battercake weighs 50 g each and has a diameter of 75 cm.

Example 1

Selecting materials: 40 jin of oat, 15 jin of soybean, 20 jin of millet, 15 jin of sorghum rice, 1 jin of soybean oil and 70 jin of water;

preparing materials: filling the weighed raw materials of oat, sorghum rice, soybean and soybean oil into a white steel barrel, and cleaning the prepared raw materials;

and (3) oat frying: cleaning oat, and parching to 10% mature to obtain fragrance;

and (3) cooking: putting oat, sorghum rice, soybean and soybean oil into a steamer, wherein the steamer is provided with 12 steaming trays in total, uniformly stirring the prepared raw materials, putting 8 jin of raw materials into each steaming tray, adding water into the steaming trays (the water is flush with rice) to close the doors of the steaming trays, starting steaming by pressing a green button, wherein the steaming time is one hour, and after the steaming is done, opening the doors of the steaming trays to cool (the cooling requirement is that cooked rice is completely cooled in summer and is not cooled in winter according to weather conditions);

grinding: the raw materials that will cook are joined in marriage, stir together with the millet, and 20 jin of millet are added to the twelve dishes of cooked rice of batching proportion, add appropriate amount of water and allocate (the requirement of water can with the rice parallel and level), and the raw materials that will allocate stew, (the time of stewing is one hour thirty minutes) and stir once every thirty minutes, makes the raw materials more even, grinds the requirement: the grinding size needs to be adjusted to be processed, the grinding machine is used for grinding for 20 minutes at 1500r/min, each pot is divided into 7 barrels for grinding, and the raw stock is obtained by controlling proper water content and the size.

Fermentation: and (3) putting the primary pulp into a fermentation room, and fermenting at 25 ℃ for 12 hours to obtain the fermented primary pulp.

Spreading: the fermented raw stock is sent to a spreading workshop, spreading personnel adjust the raw stock and add proper water (the remaining water), then the pan surface is heated to one hundred degrees for spreading, the temperature of the pancake is controlled during spreading, the moisture is controlled to be uniform inside and outside (the pancake is golden yellow), the weight is controlled to be 50 g, the machine is heated firstly in the operation steps, the pancake is wiped after the temperature is reached, the pancake is ground by coarse cereals and baked, and then the edge of the pancake is raised by a knife, so that the pancake with the diameter of 75cm is successfully made.

Uncovering and folding: the pancake uncovering and stacking process includes the steps of stacking spread pancakes according to specification and size, weighing the pancakes, checking taste, mouthfeel and color, sending water to an uncovering and stacking workshop to adjust the water, repeatedly adjusting the water until the water reaches a proper amount, stacking the pancakes, and sending the stacked pancakes to the next process.

Packaging: firstly, detecting the water content of the pancake. And the qualified product can be packaged after the weight, color and taste are qualified.

And (4) checking: and (4) sending the packed pancake into a laboratory, checking the nutritional ingredients and biological indexes of the pancake, and selling the pancake after the pancake is qualified.

All those not specifically mentioned in this example are in accordance with the market standard.

The inventors tried three comparisons, respectively

Comparative example (1) millet and other rice were cooked together;

comparing (2) the oat is cooked without being fried;

compared with the step (3) of directly grinding the fried oat without cooking,

other pancakes were spread according to the method of the above examples.

The conclusion is that the millet which is not boiled can make the rice fragrant, and the color of the pancake is more golden and beautiful; the fried oat has strong flavor and good taste. More than 20 tasters showed approval.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that it is obvious to those skilled in the art that various modifications and improvements can be made without departing from the principle of the present invention, and these modifications and improvements should also be considered as the protection scope of the present invention.