Corn germ fermentation fragrant cake and manufacturing method thereof

A technology of corn germ and fermentation aroma, which is applied in baking, dough processing, baked food, etc., can solve the problem of large waste of nutrients and achieve the effects of increasing added value of food, rich nutrition, and preventing arteriosclerosis

Inactive Publication Date: 2014-11-26
四川梨梨生物工程有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, part of the corn germ is mainly squeezed out of corn oil, and the germ cake is used as feed, and the nutrients in the germ are wasted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of corn germ fermented sweet cake, it is made of the raw material of following weight ratio:

[0036] Corn Germ 60

[0037] Wheat Flour 100

[0038] milk powder 5

[0039] caster sugar 18

[0040] edible rapeseed oil 22

[0041] Purified water 70

[0042] dry yeast 1.5

[0043] Corn Flavor 0.75

[0044] Vanillin 0.015

[0045] Ethyl maltol 0.015.

[0046] Described wheat flour is 100kg.

[0047] The corn germ is deoiled and puffed corn germ powder that has undergone deoiling, puffing and crushing, the mesh size is more than 60 mesh, the protein content is ≥ 28%, and the water content is ≤ 8%. The milk powder is whole milk powder , the corn essence is emulsified corn essence.

[0048] The wheat flour is special-grade flour, the white granulated sugar is first-grade white granulated sugar, the edible rapeseed oil is food grade, and the food flavors are corn flavor, vanillin and ethyl maltol, In order to comply with the flavor of GB2760, the dry yeast act...

Embodiment 2

[0060] A kind of corn germ fermented sweet cake, it is made of the raw material of following weight ratio:

[0061] Corn Germ 50

[0062] Wheat Flour 100

[0063] milk powder 5

[0064] caster sugar 10

[0065] edible rapeseed oil 14

[0066] Purified water 55

[0067] dry yeast 1

[0068] Corn Flavor 0.05

[0069] Vanillin 0.005

[0070] Ethyl maltol 0.01.

[0071] Described wheat flour is 100kg.

[0072] The corn germ is deoiled and puffed corn germ powder that has been deoiled, puffed, and crushed, with a fineness of more than 60 mesh, a protein content of ≥ 28%, and a moisture content of ≤ 8%. The milk powder is skimmed milk powder, The corn essence is sweet corn essence.

[0073] The wheat flour is extra-grade flour, the white granulated sugar is first-grade white granulated sugar, the edible rapeseed oil or edible palm oil is food grade, and the edible flavors are corn flavor, vanillin and ethyl alcohol. The base maltol is a flavor that complies with GB2760, t...

Embodiment 3

[0085] A kind of corn germ fermented sweet cake, it is made of the raw material of following weight ratio:

[0086] Corn Germ 55

[0087] Wheat Flour 100

[0088] Milk powder 7.5

[0089] caster sugar 13

[0090] Edible palm oil 18

[0091] Purified water 62

[0092] dry yeast 1.25

[0093] Corn essence 0.075

[0094] Vanillin 0.01

[0095] Ethyl maltol 0.012.

[0096] Described wheat flour is 100kg.

[0097] The corn germ is deoiled and puffed corn germ powder that has been deoiled, puffed, and crushed, with a fineness of more than 60 mesh, a protein content of ≥ 28%, and a moisture content of ≤ 8%. The milk powder is whole milk powder and skim milk powder, and the weight ratio is whole milk powder:skim milk powder=2~4:2~5, and the corn essence is emulsified corn essence and sweet corn essence.

[0098] The wheat flour is extra-grade flour, the white granulated sugar is first-grade white granulated sugar, the edible palm oil is food grade, and the food flavors, name...

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PUM

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Abstract

The invention discloses corn germ fermentation fragrant cake. The corn germ fermentation fragrant cake is prepared by the following raw materials in proportion by weight: 50-60 portions of corn germ, 100 portions of wheat flour, 5-10 portions of milk powder, 10-18 portions of white sugar, 14-22 portions of edible colza oil or edible palm oil, 55-70 portions of purified water, 1-1.5 portions of dried yeast, 0.05-0.1 portion of corn flavor, 0.005-0.015 portion of vanillin and 0.01-0.015 portion of ethyl maltol. The invention also discloses a manufacturing method of the corn germ fermentation fragrant cake. The corn germ fermentation fragrant cake and the manufacturing method of the corn germ fermentation fragrant cake, disclosed by the invention, have the beneficial effects that novel corn germ fermentation cake is processed by using the corn germ as the main raw material, the product is abundant in nutrition, the novel corn germ fermentation cake has a fresh taste of the corn germ, is softened and delicious and is unique in flavor; the resource of a by-product, namely the corn germ, which is generated by corn processing and the nutritive value of the corn germ are fully utilized; the product is soft and delicious and is convenient to digest and absorb; the technological process is short, the technology is simple, industrial production is easy, and the manufacturing method is suitable for being popularized and applied to corn processing enterprises.

Description

technical field [0001] The invention relates to the technical field of baked food processing, in particular to a corn germ fermented fragrant cake and a preparation method thereof. Background technique [0002] Maize belongs to the family of Poaceae Maize family Zea genus maize species, the scientific name is maize, commonly known as cob, maize, corn, bract, corn cob, originating in Mexico and Peru in Latin America along the foothills of the Andes. After Columbus discovered the American continent, he brought corn to Spain on his second return journey (1499). With the development of the world's navigation industry, corn has gradually spread to all parts of the world and has become one of the most important food crops. Although the nutritional value of corn is lower than that of other grains, isomaltooligosaccharides can be extracted from corn. Isomaltooligosaccharides are the best among prebiotics. Prebiotics are the food of probiotics and have a close relationship with the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/38
Inventor 康建平张鲁
Owner 四川梨梨生物工程有限公司
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