Corn cake and method for producing the same

A production method and technology of corn cakes, which are applied in baking, dough processing, baked food, etc., can solve the problems of single raw material, incomplete nutrition, and no gluten, and achieve the effect of rich nutrition and scientific formula

Inactive Publication Date: 2009-07-01
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the miscellaneous grain snacks on the market, including buckwheat noodles, bean noodles, corn flour cakes, and millet crisps, generally have defects such as single raw materials, incomplete nutrition, and general taste.
And in the process of processing, the loss of nutrients is more, it is difficult to meet people's daily nutritional requirements.
[0003] In addition, the existing miscellaneous grains processing technology cannot remove the peculiar smell in the miscellaneous grains, and the product has poor mouthfeel and no gluten.
Generally speaking, multiple processes are used to heat the raw grains repeatedly, which cannot remove the peculiar smell, and also loses the nutritional content of the raw grains, which is labor-intensive and time-consuming, and increases the processing cost.
[0004] With the progress of society, the so-called "refined" flour or flour products on the market can no longer meet the requirements of balanced body nutrition. It has been found that if the food source is single, it will cause nutritional imbalance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] a. Mix 50 kg of corn, 20 kg of buckwheat, and 10 kg of soybeans in proportion, add water to soften, peel and crush into large particles;

[0019] b. Put large grains of miscellaneous grains into a steamer, add 40 kg of water and 300 g of tea leaves, and steam for 60 minutes at 35°C;

[0020] c. After drying, pulverize with a superfine pulverizer and pass through a 140-180 mesh sieve;

[0021] d. Mix 20 kg of millet noodles with the prepared miscellaneous grain noodles, take 40-50% of the mixed noodles, scald them with hot water until they are six or seven mature, mix the remaining noodles that have not been scalded evenly with the starter, and add an appropriate amount of Knead the dough with water and scalded noodles, and put it in a warm place with a temperature of 30°C for 2 hours;

[0022] e. Beat 10 kg of egg liquid, pour it into the fermented dough to make a thicker batter; put it in a warm place for 30 minutes;

[0023] f. Pour the fermented batter into the mol...

Embodiment 2

[0025] a. Mix 40 kilograms of corn, 10 kilograms of buckwheat, 15 kilograms of soybeans, and 10 kilograms of sorghum in proportion, add water to soften, peel and pulverize into large particles;

[0026] b. Put large grains of miscellaneous grains into a steamer, add 50 kg of water and 300 g of tea leaves, and steam for 55 minutes at 40°C;

[0027] c. After drying, pulverize with a superfine pulverizer and pass through a 140-180 mesh sieve;

[0028] d. Mix 25 kg of millet noodles with the prepared miscellaneous grain noodles, take 50% of the mixed noodles, and scald them with hot water until they are six or seven mature; mix the remaining noodles that have not been scalded evenly with fresh yeast, and add appropriate amount of water and Knead the scalded noodles into a dough, and put it in a warm place with a temperature of 30°C for 2 hours;

[0029] e. Beat 10 kg of egg liquid, pour it into the fermented dough to make a thicker batter; put it in a warm place for 30 minutes; ...

Embodiment 3

[0032] a. Mix 60 kilograms of corn, 10 kilograms of buckwheat, 15 kilograms of soybeans, and 5 kilograms of sorghum in proportion, add water to soften, peel and pulverize into large particles;

[0033] b. Put large grains of miscellaneous grains into a steamer, add 50 kg of water and 400 g of tea leaves, and steam for 35 minutes at 50°C;

[0034] c. After drying, pulverize with a superfine pulverizer and pass through a 140-180 mesh sieve;

[0035] d. Mix 10 kilograms of millet noodles with the prepared miscellaneous grain noodles in proportion, take 50% of the mixed noodles, and scald them with hot water until they are six or seven mature; Beat 10 kg of egg liquid, pour it into the noodles, and make a thicker batter;

[0036] e. Pour the batter into the mold, put it into the oven to bake, and after cooling, it will be inspected, and the qualified products will be packed and put into storage.

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PUM

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Abstract

The invention discloses a kind of corn cake with diversity of raw materials and rich nutrient, and its production method, pertaining to products acquired from cereal containing starch. The cake is made of the following raw materials: corn flour, millet flour, buckwheat flour, sorghum flour, soya bean flour, egg liquid and leaven. The minor cereals in raw materials are processed for removing smell, fermented by leaven and made into the flour paste; the flour paste is poured into a mold, baked in an oven and checked after refrigeration; qualified products are packaged and enter a warehouse. The minor cereal flour produced in the invention has good taste, strong elasticity, and remains primary taste; because of low processing temperature when removing smell, nutrients lose little; the invention improves the reasonableness and availability of nutrients in food, and plays an important role in people's good health and long life.

Description

technical field [0001] The invention relates to a product obtained from starch-containing cereals, in particular to a corn cake with various raw materials, refined coarse grains and rich nutrition and a production method thereof. Background technique [0002] Currently commercially available miscellaneous grain snacks, including buckwheat noodles, bean noodles, cornmeal cakes, and millet crisps, generally have defects such as single raw materials, incomplete nutrition, and general taste. Moreover, in the process of processing, the loss of nutrients is more, and it is difficult to meet people's daily nutritional requirements. [0003] In addition, the existing miscellaneous grains processing technology cannot remove the peculiar smell in the miscellaneous grains, and the product has poor mouthfeel and no gluten. Generally speaking, multiple processes are used to ripen the raw grain by repeated heating, which cannot remove the peculiar smell, and also loses the nutritional co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D13/00A21D2/36A23L1/164A23L1/32A23L1/20
Inventor 王爱民
Owner TIANJIN ZHONGYING HEALTH FOOD
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