Golden corn cake and making method thereof

Abstract

The invention discloses a golden corn cake which is prepared from, by weight, 80%-90% of premixed flour of corn, brown rice, Tilapia mossambica bones and dough, 1%-3% of L-arabinose, 1%-3% of vegetable oil, 2%-4% of egg liquid, 0.05%-0.1% of salt and 5%-10% of water. The invention further discloses a making method of the golden corn cake. Firstly, Tilapia mossambica bone flour and germinated brown rice are prepared, then the premixed flour of corn, brown rice, Tilapia mossambica bones and dough is prepared, and finally the golden corn cake is prepared. The golden corn cake is loosened, porous and soft in appearance, the cake is crispy and rich in taste, no residue falls when the cake is eaten, and the cake is coarse but not rough, and is a low-grease low-calorie high-calcium and high-fiber product.

Description

technical field

[0001] The invention belongs to the formula and processing method of instant food, in particular to a golden corn cake and a preparation method thereof. Background technique

[0002] With the improvement of people's living standards, the requirements for the convenience, nutrition and health care attributes of baked cakes are getting higher and higher. Coarse grain products are more and more popular among health lovers. However, generally speaking, the taste of coarse grain products is relatively high. Rough, affecting people's appetite and digestion, and most of the pastry products are mainly made of flour, with low dietary fiber content, low health value, and loose, porous tissue and loose taste rely on high content of sugar , oil and adding an appropriate amount of loosening agent to achieve, and the characteristics of high sugar and high oil are not suitable for the diet structure of contemporary people, but if the simple and direct method of reducing sug...