Gluten-free cereal cakes and making method thereof

A gluten-free and grain-free technology, applied in food science, baked food, baking, etc., can solve problems such as poor taste and flavor of cakes, lack of viscoelasticity, etc., and achieve the effect of increasing viscoelasticity, rich nutrition, and improving texture

Inactive Publication Date: 2019-03-19
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, cakes without wheat protein, due to the lack of viscoelasticity, make the cake taste and flavor poor

Method used

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  • Gluten-free cereal cakes and making method thereof

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preparation example Construction

[0042] The present invention also provides a preparation method of the gluten-free cereal cake described in the above technical scheme, which includes the following steps:

[0043] (1) Mixing the gluten-free cereals, soybeans, transglutaminase, yeast, lactobacillus and NaCl described in the above technical scheme to obtain a batter;

[0044] (2) subjecting the batter obtained in the step (1) to the first fermentation to obtain a first fermentation product; the temperature of the first fermentation is 26-32°C, and the time of the first fermentation is 1.0-2.5h;

[0045] (3) The first fermented product obtained in step (2) is subjected to second fermentation to obtain a second fermented product; the temperature of the second fermentation is 38-44°C, and the time of the second fermentation is 1.5- 3.0h;

[0046] (4) The second fermentation product obtained in the step (3) is subjected to the third fermentation to obtain the third fermentation product; the temperature of the third ferment...

Embodiment 1

[0063] The raw materials and dosage for making the cake: 2.5kg of corn flour, 2.5kg of eggs, 2.5kg of white sugar, 0.5kg of soybean meal, 0.5kg of vegetable oil, 0.01kg of transglutaminase, and 0.01kg of Lactobacillus plantarum powder through a 100 mesh sieve. Dry yeast powder 0.05kg, baking powder 0.01kg, salt 0.01kg and drinking water 0.1kg.

[0064] Production Method:

[0065] After the above corn flour and soybean flour are thoroughly mixed, the drinking water which has been dissolved with TG enzyme, yeast, lactobacillus plantarum and salt is added and mixed thoroughly to prepare a batter.

[0066] Place the above-mentioned mixed batter in a thermostat for staged fermentation, and incubate at 28°C for 2 hours to obtain the first fermentation product; incubate the first fermentation product at 40°C for 2.5 hours to obtain the second fermentation product; The fermented product was incubated at 50°C for 30 minutes to obtain the third fermented product, which was taken out and coole...

Embodiment 2

[0071] The raw materials and dosage for making the cake: 4.5kg of corn flour, 4.5kg of eggs, 4.5kg of white sugar, 3.0kg of soybean meal, 1.5kg of vegetable oil, 0.1kg of transglutaminase, 0.2kg of Lactobacillus plantarum powder through a 100 mesh sieve. 0.2kg of dry yeast powder, 0.05kg of baking powder, 0.25kg of salt and 0.9kg of drinking water.

[0072] Production Method:

[0073] After mixing the corn flour and soybean flour, the drinking water which has been dissolved with TG enzyme, yeast, Lactobacillus plantarum and salt is added and mixed thoroughly to prepare a batter.

[0074] Place the above-mentioned mixed batter in a thermostat for staged fermentation, cultivate at 30°C for 1.5 hours to obtain the first fermented product; incubate the first fermented product at 42°C for 2 hours to obtain the second fermented product; The fermented product was incubated at 55°C for 20 minutes to obtain the third fermented product, which was taken out and cooled to room temperature.

[00...

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Abstract

The invention provides gluten-free cereal cakes and a making method thereof, and belongs to the technical field of foods. The gluten-free cereal cakes are made from the following raw materials in parts by weight of 0.2-0.5 part of gluten-free cereals, 0.2-0.5 part of eggs, 0.2-0.5 part of granulated sugar, 0.03-0.32 part of soybeans, 0.03-0.17 part of vegetable fat, 0.0008-0.012 part of transglutaminase, 0.0008-0.022 part of lactobacilli, 0.0048-0.022 part of yeast, 0.0008-0.0048 part of baking powder, 0.0008-0.027 part of NaCl, and 0.005-0.06 part of water. The gluten-free cereal cakes provided by the invention are soft, elastic, smooth when being eaten, and rich in nutrients.

Description

Technical field [0001] The invention belongs to the field of food technology, and specifically relates to a gluten-free cereal cake and a preparation method thereof. Background technique [0002] Traditional cakes use wheat flour as the main raw material. The wheat protein in wheat flour has the characteristics of forming a certain viscoelastic gluten that can retain the carbon dioxide gas generated during the cooking process, making the product soft and elastic. However, due to differences in human physiques, cakes made of wheat flour, which are suitable for most people, have become unsuitable foods for certain groups of people. The gliadin and glutenin in wheat protein usually cause occupational asthma, which is followed by fatal anaphylactic shock. Some people can cause intestinal diseases after eating cakes made of wheat flour, which is called "gluten intolerance" in modern medicine. Although the existing medical in-depth understanding of the pathology of gluten intolerance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/362A21D13/80
Inventor 马涛张冶卢丙轩杨立娜朱力杰杜佳阳
Owner BOHAI UNIV
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