Wheat germ cake and preparation method thereof

A production method and malt cake technology, which are applied in food preparation, baking, baked food and other directions, can solve the problems of lack of food security, limit the consumption desire and demand of traditional pastry food, etc. Crispy appearance

Inactive Publication Date: 2010-12-08
柳金香
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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 they lack the sense of food security, which limits people's desire and demand for traditional pastry food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1 Making malt powder:

[0018] A. Cleaning and germination: wash 100 kg of wheat with water and put it into a container, cultivate it at a natural environment temperature of 16-19°C to germinate; cultivate it for 14 days, and the length of the malt is 6-12 mm, take it out, and make it the wheat germ of the grain;

[0019] B. Drying: the wheat germ in the previous process is naturally ventilated and dried, so that the water content of the wheat germ with wheat grains is reduced to 13%, and dried malt is obtained;

[0020] C, milling: the dry malt of last process is ground into 51.2 kilograms of malt powders that remove skin with milling machine.

[0021] To make the malt cake:

[0022] A. Hot powder: put 10 kg of malt powder in a container, pour 8 kg of hot water at 85°C into the container, and stir while pouring water, and scald the malt powder into a well-mixed sticky dough;

[0023] B. Enzymeization: place the airtight container containing the viscous dough...

Embodiment 2

[0027] Make malt cake with the malt flour that embodiment 1 makes:

[0028] A. Hot powder: put 10 kg of malt powder in a container, pour 10 kg of hot water at 95°C into the container, and stir while pouring water, and scald the malt powder into a well-mixed sticky dough;

[0029] B. Enzymeization: place the airtight container containing sticky dough in an incubator at 38°C and ferment for 2.5 hours to obtain enzymatic malt dough;

[0030] C. Molding: put a small amount of rapeseed oil on the inner surface of many food molds, and divide the enzymatic malt dough into small doughs and put them into the food molds one by one based on the fact that the dough will not stick to the molds;

[0031] D, baking: the food mold that small dough is housed is put into the baking oven of food and bakes, and baking temperature is 180 ℃, and baking time is taken out in 5 minutes, makes the malt cake that outer surface is yellow-brown.

Embodiment 3

[0032] Example 3 Making malt powder:

[0033] A. Cleaning and germination: Wash 100 kg of wheat with water and put it into a bean sprout machine, cultivate it at an ambient temperature of 36°C to germinate; cultivate it for 15 days, the length of the malt is 10-15 mm, take it out, and make wheat grains of wheat germ;

[0034] B. Drying: the wheat germ of the previous process is put into a drier to dry, and the drying condition is 28° C., so that the water content of the wheat germ with wheat grains is reduced to 10%, and dried malt is obtained;

[0035] C, milling: the dry malt of last process is ground into 48.5 kilograms of malt powder that removes skin with milling machine.

[0036] To make the malt cake:

[0037] A. Hot powder: put 10 kg of malt powder in a container, pour 9 kg of hot water at 100°C into the container, pour water and stir continuously, and scald the malt powder into a well-mixed sticky dough;

[0038] B. Enzymeization: place the airtight container conta...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/185A23L1/29A21D13/04A23L7/20A23L33/00
Inventor 柳金香
Owner 柳金香
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