Corn flour cake and making method thereof

Abstract

The invention discloses a corn flour cake and a making method thereof. The corn flour cake is formed by combining fresh corns, red beans, flour, oat, table salt and monosodium glutamate according to acertain proportion; the making method of the flour cake comprises the following steps: mixing, curing, forming, quick-freezing and freeze-drying. A process method adopted by the invention is a freeze-drying method, the made flour cake can furthest maintain natural nutrients in the corns and the red beans and not only contains rich dietary fibers, but also contains natural vitamins. The total preservation rate of the natural vitamins can reach above 85 percent, and the flour cake is bright in color and luster and has unique flavor and strong aroma.

Description

【Technical field】 [0001] The present invention relates to a kind of convenience food, especially a kind of corn flour cake, also relates to the preparation method of this corn flour cake. 【Background technique】 [0002] At present, the production process of fruit and vegetable noodle cakes is made by high-temperature baking or high-temperature frying. Although this process can form an attractive aroma, it has a high fat content, which is easy to oxidize, and the fruits and vegetables are seriously deformed and discolored after baking. Natural vitamins and other heat-sensitive substances are severely damaged, eating more is easy to get angry, and the original shape, color, flavor and natural nutrients of the fruit and vegetable materials cannot be maintained. At the same time, in order to improve the crispness of the dough, some shortening will be added There are some factors that are harmful to health in the product. The above problems cannot meet the needs of human beings ...

AI Technical Summary

Problems solved by technology

[0002] At present, the production process of fruit and vegetable noodle cakes is made by high-temperature baking or high-temperature frying. Although this process can form an attractive aroma, it has a high fat content, which is easy to oxidize, and the fruits and vegetables are seriously deformed and discolored after baking. Natural vitamins and other heat-sensitive substances are severely damaged, eating more is easy to get angry, and the original shape, color, flavor and natural nutrients of the fruit and vegetable materials cannot be maintained. At the same time, in order to improve the crispness of the dough, some shortening will be added There are some factors that are harmful to health in the product

The above problems cannot meet the needs of human beings for food safety and health. Therefore, we are looking for a kind of bread that can not only meet the convenience of traditional noodles, but also surpass the traditional noodles. It is rich in natural vitamins and cellulose, and can fully display fruits and vegetables. It is very necessary to have a new type of noodle cake with the original color, aroma, taste and shape