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Corn strengthening steamed bread and preparation method thereof

A technology for corn and steamed bread, applied in the field of corn gluten-enhanced steamed bread and its production, can solve the problems of rough taste, roughness, poor appearance, etc., and achieve high gluten strength, delicate and smooth taste, good stability and water retention. Effect

Inactive Publication Date: 2013-09-04
东莞市圣心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, the steamed buns made of corn flour as the main ingredient are hard, rough and jerky, easy to crack, and poor in appearance, and most of the corn steamed buns sold on the market contain 30% corn flour in order to pursue the taste and appearance. Below, there are even dyed "corn buns" without corn flour

Method used

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  • Corn strengthening steamed bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] A corn gluten-enhanced steamed bun of the present invention consists of the following raw materials in parts by weight:

[0084] Modified corn flour 100kg, gluten 28kg, sodium alginate 0.4kg, xanthan gum 0.6kg, sodium polyacrylate 0.12kg, compound phosphate 0.2kg, salt 1.3kg.

[0085] Make it as follows:

[0086] (1) Preparation of main ingredient modified corn flour

[0087] ① Cleaning: Put the crushed corn groats into the washing machine to clean them, and the cleaned corn groats must not be mixed with foreign impurities;

[0088] ② Soaking: Transfer the cleaned corn groats to a soaking tank, add soaking water at a ratio of 1:8 to the mass ratio of material to liquid, and at the same time add 0.8% of the weight of corn groats and the weight of corn groats 1.2% papain, keep the temperature at 55°C, and soak for 6 hours;

[0089] ③ Refining: Drain the soaking liquid, rinse it with clean water for 2-3 times, and then put it into a refiner for rough grinding. The mass ...

Embodiment 2

[0102] A corn gluten-enhanced steamed bun of the present invention consists of the following raw materials in parts by weight:

[0103] Modified corn flour 100kg, gluten 35kg, sodium alginate 0.6kg, xanthan gum 1.0kg, sodium polyacrylate 0.18kg, compound phosphate 0.4kg, salt 1.8kg.

[0104] Make it as follows:

[0105] (1) Preparation of main ingredient modified corn flour

[0106] ① Cleaning: Put the crushed corn groats into the washing machine to clean them, and the cleaned corn groats must not be mixed with foreign impurities;

[0107] ② Soaking: Transfer the cleaned corn groats to a soaking tank, add soaking water at a ratio of 1:8 to the mass ratio of material to liquid, and at the same time add 1.5% of the weight of corn groats and the weight of corn groats 0.6% papain, keep the temperature at 65°C, and soak for 4 hours;

[0108] ③ Refining: Drain the soaking liquid, rinse it with clean water for 2-3 times, and then put it into a refiner for rough grinding. The mass ...

Embodiment 3

[0121] A corn gluten-enhanced steamed bun of the present invention consists of the following raw materials in parts by weight:

[0122] Modified corn flour 100kg, gluten 30kg, sodium alginate 0.5kg, xanthan gum 0.8kg, sodium polyacrylate 0.15kg, compound phosphate 0.5kg, salt 1.5kg.

[0123] Make it as follows:

[0124] (1) Preparation of main ingredient modified corn flour

[0125] ① Cleaning: Put the crushed corn groats into the washing machine to clean them, and the cleaned corn groats must not be mixed with foreign impurities;

[0126] ② Soaking: Transfer the cleaned corn groats to a soaking tank, add soaking water at a ratio of 1:8 to the mass ratio of the material to liquid, and add 1.0% of the weight of the corn groats and the weight of the corn groats at the same time 1.0% papain, keep the temperature at 60°C, and soak for 5 hours;

[0127] ③ Refining: Drain the soaking liquid, rinse it with clean water for 2-3 times, and then put it into a refiner for rough grindin...

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Abstract

The invention relates to the technical field of corn steamed bread, in particular to corn strengthening steamed bread and a preparation method thereof. In the invention, the modified corn meal is used as major ingredient, and the accessories including wheat gluten, sodium alginate, xanthan gum, composite phosphate, sodium polyacrylate and table salt are added; the method comprises the following steps of: (1) preparation of the major ingredient; (2) preparation of the accessories; (3) mixing the materials and adding water; (4) kneading; (5) forming; (6) fermentation; (7) curing; and (8) cooling to obtain the corn strengthening steamed bread. The corn strengthening steamed bread is characterized in that the content of corn meal in the steamed bread reaches about 70%. The product has rich nutrition and is digestible; and moreover, the product has delicate and smooth mouthfeel and high elasticity, and is tasty and not stuck on teeth in chewing.

Description

technical field [0001] The invention relates to the technical field of corn steamed bread processing methods, in particular to a gluten-enhanced corn steamed bread and a production method thereof. Background technique [0002] Corn buns, also known as steamed buns, are one of the traditional foods in my country. Because corn is rich in nutrients, it contains a lot of lecithin, linoleic acid, VE, cellulose, minerals, etc. It has the functions of lowering blood pressure, blood fat, anti-cancer and beauty. , anti-aging and other health effects, regular consumption of corn bread is very beneficial to health. In modern society, as the diet becomes more and more refined, people’s nutritional intake is unbalanced, which leads to frequent occurrence of diseases such as high blood pressure and hyperlipidemia. Eating more coarse grains can reduce the occurrence of these diseases. Therefore, corn steamed bread as a coarse grain product is becoming more and more popular more popular wit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/105A23L1/305A23L7/104
Inventor 卢汝滔
Owner 东莞市圣心食品有限公司
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