Method for making corn steamed sponge cakes through microwaves

A corn cake and microwave technology, which is applied in the field of food processing, can solve the problems of easy aging and drying of corn cake, rough taste of corn cake, poor uniformity of pores, etc., and achieve the effect of improving rough taste, delicate taste and improving viscoelasticity

Active Publication Date: 2018-01-12
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet existing corn cake has the following problems in the process of processing: 1, usually corn cake needs to add wheat flour, the proportion of corn flour is relatively low (30-50%), the cost is high, and the flavor of corn is poor
2. The taste of corn cake is rough, grainy, and the uniformity of pores is poor
3. Corn cakes are easy to age and dry out

Method used

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  • Method for making corn steamed sponge cakes through microwaves
  • Method for making corn steamed sponge cakes through microwaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A method for preparing corn cakes by microwave, comprising the steps of:

[0040] 1. Corn flour refining treatment: ordinary corn flour is used as raw material, and ultrafine grinding is carried out at room temperature, so that the diameter of corn flour particles is 150-80 μm, which is corn ultrafine powder. The pulverization method can be airflow ultrafine pulverization, mechanical shear ultrafine pulverization or ultrahigh pressure microjet ultrafine pulverization.

[0041] 2. Recipe for gluten-free microwave corn cake: 30 parts of corn superfine powder, 10 parts of corn pre-fermented powder, 10 parts of corn pre-gelatinized powder, and 1 part of yeast.

[0042] 3. Corn pre-fermented powder uses corn superfine powder as raw material, adds 2 times the volume of water, adds 0.5% lactic acid bacteria, ferments at 36°C for 12 hours, and dries the powder after fermentation (low temperature drying or freeze-drying at no more than 50°C) to prepare corn prebaked powder.

...

Embodiment 2

[0049] A method for preparing corn cakes by microwave, comprising the steps of:

[0050] 1. Corn flour refining treatment: ordinary corn flour is used as raw material, and ultrafine grinding is carried out at room temperature, so that the diameter of corn flour particles is 80 μm, which is corn ultrafine powder. The pulverization method can be airflow ultrafine pulverization, mechanical shear ultrafine pulverization or ultrahigh pressure microjet ultrafine pulverization.

[0051] 2. Recipe of gluten-free microwave corn cake: 50 parts of corn superfine powder, 30 parts of corn pre-fermented powder, 20 parts of corn pre-gelatinized powder, 2.5 parts of xanthan gum, 15 parts of pumpkin powder, and 2 parts of yeast.

[0052] 3. Corn pre-fermented powder uses corn superfine powder as raw material, adds 2 times (w / v) water, adds 2% lactic acid bacteria, ferments at 40°C for 36h, and the powder after fermentation is dried (low temperature drying or freeze-drying at no more than 50°C)...

Embodiment 3

[0059] A method for preparing corn cakes by microwave, comprising the steps of:

[0060] 1. Corn flour refining treatment: ordinary corn flour is used as raw material, and ultrafine grinding is carried out at room temperature, so that the diameter of corn flour particles is 90 μm, which is corn ultrafine powder. The pulverization method can be airflow ultrafine pulverization, mechanical shear ultrafine pulverization or ultrahigh pressure microjet ultrafine pulverization.

[0061] 2. Gluten-free microwave corn cake recipe: 35 parts of corn superfine powder, 15 parts of corn pre-fermented powder, 15 parts of corn pre-gelatinized powder, 2 parts of waxy corn starch, 0.5 part of carrageenan, 5 parts of carrot powder, 1.5 parts of yeast share.

[0062] 3. Corn pre-fermented powder uses corn superfine powder as raw material, adds 2 times (w / v) water, adds 0.1% lactic acid bacteria, ferments at 37°C for 15 hours, and then dries the powder after fermentation (low temperature drying o...

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Abstract

The invention discloses a method for making corn steamed sponge cakes through microwaves. The method comprises the following steps of step I, taking gluten-free microwave corn steamed sponge cake rawmaterials, adding water, performing dough mixing, adding yeast, and performing uniform mixing so as to obtain corn flour paste, wherein the raw materials comprise corn submicron powder, corn pre-fermentation powder, corn pre-pasting powder and yeast, the corn pre-fermentation powder is powder obtained through the steps of fermenting the corn submicron powder and performing drying, and the corn pre-pasting powder is powder obtained through performing acidification, extrusion and puffing on the corn flour; step II, fermenting the corn flour paste; and step III, placing each corn steamed sponge cake paste of which the mass is 300-500g under microwave condition of which the microwave power is 600-1000w and the microwave time is 3-8min, and performing microwave treatment so as to obtain the corn steamed sponge cake. The corn steamed sponge cakes made by the method disclosed by the invention are fine and smooth in mouth feel, sufficient in internal moisture content, and good in elasticity, tenacity and homogeneity, and the cost is reduced. The corn steamed sponge cakes are processed and made through the microwaves, so that the processing efficiency is improved, and the method is suitablefor household and industrialized application.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for preparing corn cake by microwave. Background technique [0002] People's pursuit of nutrition and health makes people more interested in healthy and nutritious coarse grain staple food, especially for gluten-free protein (gluten protein). Corn is a traditional coarse grain staple food with large yield, unique flavor and rich nutrition; however, due to rough taste, poor processing quality (fermented batter has poor gas holding capacity, easy to "dead dough"), easy aging and dryness, etc., it has gradually gone out of people's staple food dining table. The recently proposed industrialization of corn as a staple food is a new idea for the development of the corn processing industry, and it is also one of the important directions for the development of the agricultural product processing industry during the 13th Five-Year Plan. As a popular staple food in the pas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/17A23L5/30A23L29/00
Inventor 王锋顾丰颖魏佳妮罗其琪马想琴曹晶晶刘子毅张帆王博伦
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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