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Golden corn cake and making method thereof

A corn and gold technology, applied in food preparation, baking, baked food, etc., can solve the problems of low dietary fiber content, low quality, roughness, etc., achieve high dietary fiber content, inhibit the absorption of sucrose, and improve nutritional value. Effect

Active Publication Date: 2015-09-30
DONGGUAN HAOLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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 Rough, affecting people's appetite and digestion, and most of the pastry products are mainly made of flour, 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 sugar and oil will cause difficult molding and coloring in technology Difficult, high energy consumption for baking, making the product taste hard, hard, rough, chewy and difficult to digest, inconvenient to eat, easy to drop slag, and low quality
[0003] Golden pastry is a delicious southern snack with high nutritional value. There are many varieties of golden pastry in the market, with different designs and colors, and most of them are made by hand at home and in workshops. This traditional production method often guides production based on experience. Lack of a standardized production process, product taste and flavor fluctuate greatly, unable to meet consumers' requirements for high-quality products, and unable to achieve large-scale industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1) Preparation of tilapia bone meal: thaw the frozen tilapia, remove gills, viscera and black membrane, wash the blood, drain the water, and separate the fish bones after steaming to obtain the by-product fish skeleton (about 20% of fish weight), dry the fish bones at 70°C to constant weight, crush to 60-80 mesh, and set aside;

[0030] 2) Preparation of germinated brown rice: Rinse the rice with clean water, add 2 times the weight of brown rice in warm water at 37°C, soak for 18 hours, change the water every 4 hours, and when the water absorption rate reaches 60%, drain the water and transfer to 37°C , In an environment with a humidity of 80%, after the sprouts grow to 2~5mm, roast them in a pot preheated to about 500°C for 5 seconds, and finally dry the roasted germinated brown rice at 100°C until the water content is 6%. Hulling and husking, set aside;

[0031] 3) Preparation of corn brown rice tilapia bone dough premix: mix 75wt% corn grits, 5wt% germinated brown r...

Embodiment 2

[0036] 1) Preparation of tilapia bone meal: thaw the frozen tilapia, remove gills, viscera and black membrane, wash the blood, drain the water, and separate the fish bones after steaming to obtain the by-product fish skeleton (about 20% of fish weight), dry the fish bones at 90°C to constant weight, crush to 60-80 mesh, and set aside;

[0037] 2) Preparation of germinated brown rice: Rinse the rice with clean water, add 1.5 times the weight of brown rice in warm water at 30°C, soak for 10 hours, change the water every 3 hours, and when the water absorption rate reaches 70%, drain the water and transfer to 35°C , In an environment with a humidity of 60%, after the sprouts grow to 2~5mm, roast them in a pot preheated to about 500°C for 3 seconds, and finally dry the roasted germinated brown rice at 90°C until the water content is 5%. Hulling and husking, set aside;

[0038] 3) Preparation of corn brown rice tilapia bone dough premix powder: mix 85wt% corn dregs, 3wt% germinated...

Embodiment 3

[0043] 1) Preparation of tilapia bone meal: thaw the frozen tilapia, remove gills, viscera and black membrane, wash the blood, drain the water, and separate the fish bones after steaming to obtain the by-product fish skeleton (about 20% of fish weight), dry the fish bones at 80°C to constant weight, crush to 60-80 mesh, and set aside;

[0044] 2) Preparation of germinated brown rice: Rinse the rice with clean water, add 2 times the weight of brown rice in warm water at 35°C, soak for 15 hours, change the water every 4 hours, and when the water absorption rate reaches 65%, drain the water and transfer to 37°C , In an environment with a humidity of 70%, after the sprouts grow to 2~5mm, roast them in a pot preheated to about 500°C for 4 seconds, and finally dry the roasted germinated brown rice at 95°C until the water content is 6%. Hulling and husking, set aside;

[0045] 3) Preparation of corn brown rice tilapia bone dough premix powder: mix 80wt% corn dregs, 6wt% germinated b...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A21D13/00A23L1/30
Inventor 陈浩标
Owner DONGGUAN HAOLONG FOOD
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