Wheat germ cake and preparation method thereof

Abstract

The invention relates to the field of food, in particular to a malt cake which is made from malt powder. The production is carried out according to the following process: powder scalding: the malt powder is taken as raw material, the malt powder is arranged in a container, hot water at 85 to 100 DEG C is injected in the container, the stirring is carried out while the water is injected till the malt powder is scalded and prepared into an evenly mixed sticky dough, and the weight ratio of the malt powder and the hot water is 1: 0.8 to 1: 1; enzymation: the closed container which contains the sticky dough is arranged at the environmental temperature of 20 to 38 DEG C for carrying out the fermentation for 2 to 5 hours, thereby preparing enzymated malt dough; mold setting: a small amount of edible vegetable oil is arranged at the inner surface of a food mold, and the enzymated malt dough is divided into small doughs to be gradually arranged in the food mold; baking: the food mold which contains the small doughs is arranged in a food baking box for baking till the outer surface turns yellowish brown, and then the food mold is taken out for preparing the malt cakes. The malt cake does not add any additives and is produced in a fully nature state, thereby completely directly retaining various active ingredients which are contained in the malt and are conductive to the human health.

Description

technical field

[0001] The invention relates to the field of food, in particular to a malt cake made from malt powder, and also relates to a preparation method of the malt cake. Background technique

[0002] Existing various pasta food in the market, great majority all use food additives. Although these food additives basically have no impact on human health as long as their dosage is within the safe range, they are used in excess due to the quality problems of the additive itself and the excessive use to achieve sensory effects, such as excessive use of whitening agents, leavening agents, etc. , People always feel that these foods lack a sense of food safety, which limits people's desire and demand for traditional pastry food consumption. Especially for sweet food, people worry that the sweetness is produced by adding saccharin, and they always feel unhappy when eating.

[0003] Malt has the effects of appetizing and digesting, lowering qi and returning milk. There are t...