Muffins and method for producing the same

A production method and technology for making cakes, which are applied in baking, dough processing, baked food, etc., can solve problems such as low physiological value, achieve nutritional balance, meet human nutritional needs, and achieve nutritionally comprehensive effects.

Inactive Publication Date: 2009-06-24
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Protein is the second largest nutrient component in wheat flour, the content is generally 11% to 13%, and some

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1

[0016] (1). Steam the sweet potato first, peel it and grind it into a puree, beat the egg liquid well, set aside;

[0017] (2) Mix 50 kg of rice flour, 25 kg of wheat flour, and 25 kg of corn flour with an appropriate amount of yeast. Add 2 kg of mashed sweet potato, 1 kg of rice wine, 0.5 kg of salt and 60 kg of water, and knead to form a uniform distribution of ingredients. Dough; put it in a warm place of 30°C-40°C for about 40-60 minutes, after the dough rises, add 10 kg of egg liquid, stir well, and continue to ferment;

[0018] (3) Divide the re-raised dough into equal-weight dough pieces, roll them into strips by hand, make three strips in a group, cross each other, and press the two ends to death; put the finished cake blanks in a warm place above 30 ℃ and let them grow , After the cake is completely cooked, steam it in the steamer in the atmosphere.

[0019] (4). After natural cooling, the inspection and qualified products are packaged for sale. ...

Example Embodiment

[0020] Example 2

[0021] (1). Steam the sweet potato first, peel it and grind it into a puree, beat the egg liquid well, set aside;

[0022] (2) Mix 75kg of rice flour, 30kg of wheat flour, 25kg of corn flour and yeast in an appropriate amount. Add 3kg of mashed sweet potato, 1.5kg of rice wine, 0.7kg of salt and 80kg of water and knead into a uniform distribution of ingredients. Dough; put it in a warm place of 30℃-40℃ for about 40-60 minutes. After the dough rises, add 13 kg of egg liquid, stir evenly, and continue to ferment;

[0023] (3) Divide the re-raised dough into equal weight pieces, roll them into strips by hand, make a group of three, cross each other, press the two ends to death, put the cake blank into a warm place above 30 ℃ and let it grow. After the cake is fully cooked, steam it in the steamer in the atmosphere.

[0024] (4). After natural cooling, the inspection and qualified products are packaged for sale.

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PUM

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Abstract

The invention discloses a muffin and preparation method, belonging to the raised food containing multiple corns, mainly comprising the materials: rice flour, corn flour, wheat flour, rice wine, sweet potatoes, egg, salt, and water. The preparation method comprises the steps of: (1) cooking the sweet potatoes, peeling off and mashing, beating egg cream gently for standby; (2) mixing the rice flour, the wheat flour, the corn flour and yeast evenly, adding mashed sweet potatoes, rice wine, salt and water, kneading into paste, putting at a warm place of 30-40 DEG C about 40-60 minutes, adding egg cream after leavening dough, mixing evenly; (3) pouring the leavened dough into a die, cooking in a steamer; (4) after cooling naturally, checking and packing the quality products for sale.

Description

technical field [0001] The present invention relates to a fermented food containing various grains, in particular to a cake and a preparation method thereof. Background technique [0002] The hair cake is soft and can be eaten by the elderly and children with bad teeth. It is a favorite food of the public. The general hair cake is made of rice noodles or wheat noodles, and the single raw material makes the nutrition very incomplete. For example, the content of calcium and iron in wheat is higher than that of rice, and the content of vitamins is similar to that of rice. However, wheat flour does not need to be washed before making food, which can avoid nutrient loss during washing. If wheat is used to make fermented food, 55% to 56% of the phytate contained in it is hydrolyzed through fermentation, and the fermentation time is long, and the hydrolysis can reach 75%. The reduction of phytate is conducive to the absorption and utilization of minerals such as calcium and iron....

Claims

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Application Information

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IPC IPC(8): A21D13/04A21D2/36
Inventor 王爱民
Owner TIANJIN ZHONGYING HEALTH FOOD
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