Preparation method of total nutrition corn cakes

A technology for corn tortillas and full nutrition, which is applied in the field of preparation of full-nutrition corn tortillas, can solve the problems of poor health care function and nutritional deficiency, and achieves the effects of low cost, promotion of digestion and absorption, and large processing capacity.

Inactive Publication Date: 2019-06-04
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem of lack of nutrition and poor health care function in existing corn cake products, the invention provides a preparation method of full-nutrition corn cake, the method comprising the following steps:

Method used

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  • Preparation method of total nutrition corn cakes
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Experimental program
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Effect test

Embodiment 1

[0030] Embodiment 1. The preparation method described in this embodiment is the whole nutritional tortilla, and the technical process is shown in figure 1 As shown, the specific method is as follows:

[0031] (1) corn flour and water are mixed to make fermentation medium, the mass ratio of corn flour and water to liquid is 1.2:1, the fermentation medium is cooled after autoclaving, and the activated Cordyceps militaris 202 slant strain is cut Bacteria blocks of 1cm×1cm are inoculated into fermentation medium for solid-state fermentation, and then dried to obtain fermentation products; the inoculation amount of the solid-state fermentation is 6% of the mass of the fermentation medium, the fermentation temperature is 25°C, and the fermentation time is 6 days.

[0032] Activation of Cordyceps militaris 202 strains: transfer the strains stored at 4°C to fresh PDA slant medium, the medium consists of: potato 200g / L, glucose 20g / L, agar 18g / L, the rest is water, bacteria The seeds ...

Embodiment 2

[0039] Embodiment 2. The preparation method of full nutrition corn cake.

[0040] (1) Mix corn flour and water to make a fermentation medium, the mass ratio of corn flour to water is 1:1, cool the fermentation medium after autoclaving, cut the activated Cordyceps militaris 202 slant strain Bacteria blocks of 1cm×1cm were inoculated into the fermentation medium for solid-state fermentation, and then dried to obtain the fermentation product; the inoculation amount of the solid-state fermentation was 7% of the mass of the fermentation medium, the fermentation temperature was 23°C, and the fermentation time was 5 days. The activation and cultivation of Cordyceps militaris 202 are the same as those described in Example 1.

[0041] (2) Red bean powder and water are mixed to form a mixed solution, and papain with a mixed solution quality of 1.5% is added to the mixed solution, when the mass ratio of red bean powder and water is 1:6, and the enzymolysis temperature is 55° C. The enzy...

Embodiment 3

[0047] Embodiment 3. The preparation method of full nutrition corn cake.

[0048] (1) corn flour and water are mixed to make fermentation medium, the mass ratio of corn flour and water to liquid is 1.5:1, the fermentation medium is cooled after autoclaving, and the activated Cordyceps militaris 202 slant strain is cut Bacteria blocks of 1cm×1cm were inoculated into the fermentation medium for solid-state fermentation, and then dried to obtain the fermentation product; the inoculation amount of the solid-state fermentation was 5% of the mass of the fermentation medium, the fermentation temperature was 26°C, and the fermentation time was 7 days; The activation and cultivation methods of Cordyceps militaris 202 are the same as those described in Example 1.

[0049] (2) Red bean powder and water are mixed to form a mixed solution, and papain with a mixed solution quality of 2.5% is added to the mixed solution, when the solid-liquid mass ratio of red bean powder and water is 1:4, a...

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Abstract

The invention relates to a preparation method of total nutrition corn cakes, and belongs to the field of food processing. The problems of nutrient deficiency and poor health care function of corn cakes are solved, and provided is the preparation method of the total nutrient corn cakes. By a microbial fermentation technology, an enzymatic hydrolysis technology, a microwave pre-gelatinization technology and an ultramicro-pulverization technology, corn flour and water are mixed to prepare a fermentation culture medium, and activated cordyceps militaris 202 is inoculated into the fermentation culture medium and subjected to solid-state fermentation drying, a fermentation product is compounded with a mixture of red bean flour after papain enzymatic hydrolysis, oat flour after microwave pre-gelatinization, buckwheat flour and millet flour, and the total nutrition corn cakes are obtained by further fermentation and braking. The preparation method has the advantages of simple process, safe operation and low production cost, and is suitable for processing and manufacturing of the corn cakes.

Description

technical field [0001] The invention belongs to the field of food processing, and mainly relates to a preparation method of full-nutrition cornbread. Background technique [0002] As an important food crop in my country, corn contains a large amount of nutritional and health substances, rich in calcium, iron and other minerals, vitamin B, niacin, etc., and has health effects on diabetes, hypertension, hyperlipidemia, digestive system diseases and nervous system diseases . Tortilla is a finely processed product of corn, which is more conducive to digestion and absorption. However, commercially available tortillas are nutritionally deficient due to the lack of the limiting amino acid lysine in corn. Contents of the invention [0003] In order to solve the problem of lack of nutrition and poor health care function in existing corn cake products, the invention provides a preparation method of full-nutrition corn cake, the method comprising the following steps: [0004] (1) C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/42A21D13/06A21D2/36A21D8/04
Inventor 刘景圣赵城彬张浩许秀颖郑明珠张大力曹勇修琳蔡丹刘回民刘惠麟董艳娇
Owner JILIN AGRICULTURAL UNIV
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