Millet steamed cake premix powder and millet steamed cake and preparation method thereof

Abstract

The invention relates to a millet steamed cake premix powder and a millet steamed cake and a preparation method thereof. The preparation method comprises the steps of soaking and grinding, heating gelatinization, enzymatic sterilization, preparing liquid cake seeds, preparing solid cake seeds, and drying and powdering. Yellow millet is introduced as the main raw material of steamed cake to prepare a new millet steamed cake product with unique millet flavor, mouthfeel and golden color. The use of mixed fermentation of yeast and lactic acid bacteria can avoid the single flavor of fermentation of a single strain, so that the flavor of the product is richer and mellower, the mouthfeel is softer, and the sourness and sweetness are appropriate. The millet steamed cake premix powder prepared by the invention is used to produce millet steamed cake, which eliminates multiple cumbersome processes, is simple and time-saving to operate, has good product storage stability, and is excellent in texture, specific volume, sensory organ and flavor, and is conducive to the industrialized production of millet steamed cake.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a millet steamed cake premix powder and a millet steamed cake and a preparation method thereof. Background Art

[0002] Rice cake is a traditional pastry in my country. It is mostly made of rice as the main raw material, and the finished product is made through processes such as grinding, fermentation, seasoning, proofing and steaming. At present, the steamed cake products on the market are generally rice products, and the product form is relatively single. Introducing new raw materials is one of the effective ways to enrich the variety of steamed cakes. In terms of species kinship, millet and rice are similar in nature and are ideal substitute raw materials. Because the production process of rice cake is relatively complicated and is affected by many factors such as raw materials, temperature and microorganisms, it is highly dependent on labor and experience. The research and development of related production equipment and the construction of a complete set of industrial production lines are difficult, so the current production model is still mainly based on manual workshops. At present, there is still a lack of fermentation methods and leavening agents for producing rice cakes. The main fermentation methods for producing fermented rice cakes in my country are natural fermentation, old pulp fermentation and purebred fermentation. The rice cakes produced by the first two fermentation methods are superior to those produced by purebred fermentation in terms of flavor, taste and texture, but the microbial strain is too complex and difficult to control, and there are problems such as long production cycle, unstable quality and poor storage stability. Purebred fermentation can shorten the production cycle, and the resulting rice cakes have high quality stability and are easy to carry out large-scale production, but are not popular among the public due to the lack of traditional flavor.

[0003] Millet has high nutritional value and is easily digested and absorbed by the human body; however, due to its relatively single product form, millet accounts for a very low proportion in the diet of Chinese residents. In order to allow a wide range of consumer groups to have access to millet foods with high nutritional value and enjoy the health care functions brought by millet, more new foods using millet as raw materials need to be developed urgently.

[0004] At present, using rice cake premix to produce rice cake is the most promising production method. When preparing the finished product, it not only eliminates the time-consuming and tedious processes such as grinding, soaking, inoculation and fermentation, but also can be stored for a long time and can be sold nationwide. When using, it only needs to add water to adjust the slurry, short-term fermentation and steaming, which is simple and convenient to operate.

[0005] However, the steamed cake premix powder currently sold on the market is mostly prepared by using ready-made raw materials and a simple mixing method. The fermentation time when preparing millet steamed cake is too long, and the steamed cake prepared is obviously lacking in flavor.

[0006] Therefore, exploring new methods for preparing steamed cake premix has good research and application prospects. Summary of the invention

[0007] In view of the problems existing in the prior art, one of the purposes of the present invention is to provide a method for preparing a millet steamed cake premix powder, which can prepare a millet steamed cake premix powder with better flavor components, which is beneficial to shortening the fermentation time when subsequently preparing the millet steamed cake.

[0008] The second object of the present invention is to provide a millet steamed cake premix.

[0009] The third object of the present invention is to provide a method for preparing millet steamed cake, which has a short fermentation time and can prepare millet steamed cake with good storage stability, excellent texture, specific volume, sensory organ and flavor.

[0010] The fourth object of the present invention is to provide a millet steamed cake.

[0011] In order to achieve the above object, the present invention adopts the following technical solution:

[0012] A method for preparing millet steamed cake premix powder comprises the following steps:

[0013] Step 1, soaking and grinding: wash the millet and soak it at room temperature, add clean water so that the dry weight of the millet accounts for 15% of the total weight, and then grind the millet into millet slurry;

[0014] Step 2, heating gelatinization: heating the millet slurry prepared in step 1 in a water bath at 80-95° C. for 10 min to obtain gelatinized millet slurry;

[0015] Step 3, enzymatic sterilization: add α-amylase to the gelatinized millet slurry prepared in step 2 for enzymatic treatment for 50 to 70 minutes, treat it in a 90° C. water bath for 30 minutes, and sterilize it to obtain a fermentation base liquid;

[0016] Step 4, preparing liquid cake: adding a double-bacteria starter to the fermentation base liquid prepared in step 3, and fermenting at 28-34° C. for 6-18 hours to obtain liquid cake;

[0017] Step 5, preparing solid cake: mixing the liquid cake prepared in step 4 with the compound powder in a mass ratio of 6:11-12 to obtain a smooth dough, pressing it into noodles and then cutting it into cylindrical shapes to obtain undried cake dough;

[0018] Step 6, drying and powder making: drying the cake seed prepared in step 5 under normal pressure at a temperature of 30-34°C, grinding it with a grinder to obtain a powdered solid cake seed, adding compound flour and soft white sugar, and mixing to obtain millet steamed cake premix powder.

[0019] Furthermore, the amount of α-amylase added in step 3 is 4% to 6%, and the enzymolysis temperature is 55°C.

[0020] Furthermore, the dual-bacteria fermentation agent in step 4 is high-sugar-tolerant high-activity dry yeast and plant lactobacillus, and the inoculation ratio is 10:1-3, wherein the inoculation amount of high-sugar-tolerant high-activity dry yeast is fixed at 1% of the mass of the fermentation base liquid.

[0021] Furthermore, the compound powder in step 5 is prepared by mixing millet flour and puffed millet flour in a mass ratio of 1:1, and both are sieved through a 120-mesh sieve in advance. The puffed millet flour is prepared by extruding and puffing millet.

[0022] Furthermore, the drying time of the solid cake in step 6 is 24 to 26 hours, and the mass ratio of the solid cake, compound flour and soft white sugar is 5:5:2.

[0023] A millet steamed cake premix powder is prepared by adopting a preparation method of the millet steamed cake premix powder.

[0024] A method for preparing millet steamed cake comprises the following steps:

[0025] Add water and stir: Mix the millet steamed cake premix powder and water in a ratio of 100:60-70, stir well to obtain a thick rice paste;

[0026] Fermentation: Ferment at 28-34°C for 4-9 hours;

[0027] Preparation of finished product: Stir evenly again and divide into molds. Let it rise for 10 to 15 minutes and then steam for 15 to 20 minutes to obtain the finished millet steamed cake.

[0028] Furthermore, the premixed powder and water are mixed in a ratio of 100:65, the fermentation temperature is 34° C., and the fermentation time is 4 hours.

[0029] Furthermore, the premixed powder and water are mixed in a ratio of 100:65, the fermentation temperature is 28° C., and the fermentation time is 9 hours.

[0030] A millet steamed cake is prepared by adopting a millet steamed cake preparation method.

[0031] In general, the present invention has the following advantages:

[0032] (1) The present invention uses amylase to treat rice slurry before fermentation, thereby increasing the reducing sugar content in the millet slurry, and can greatly improve the subsequent fermentation efficiency of yeast and lactic acid bacteria and the utilization rate of the nutrients in the millet slurry.

[0033] (2) The present invention introduces yellow millet as the main raw material, so that the steamed cake presents a unique millet flavor, taste and natural attractive golden color; the original millet flour and the millet flour subjected to extrusion and puffing treatment are compounded to prepare the millet steamed cake with excellent quality. The puffed millet flour has increased viscosity, and the compounding of the two makes up for the defects of the original millet flour, such as hard texture, low viscosity and difficulty in forming, which provides a new product route for the deep processing of millet and enriches the varieties of steamed cakes available on the market.

[0034] (3) The present invention adopts a mixed fermentation of yeast and lactic acid bacteria. On the one hand, the use of known strains for fermentation can easily ensure the stability of the product. On the other hand, the use of a mixed fermentation of yeast and lactic acid bacteria can avoid the single flavor of fermentation with a single strain, making the flavor of the product richer and mellower, the taste softer, and the sourness and sweetness appropriate.

[0035] (4) The present invention ferments the liquid cake for a period of time and then converts it into a solid cake. On the one hand, some flavor components can be accumulated in the liquid fermentation stage. On the other hand, the liquid fermentation stage can play a role in taming the bacteria, so that the bacteria in the prepared solid cake have established adaptability to the nutritional components of millet, which is beneficial to shortening the fermentation time when preparing the millet steamed cake later.

[0036] (5) The millet steamed cake premix powder of the present invention is convenient to store, easy to operate, and short in time. It can adapt to industrialized mass production and is conducive to the cross-regional and large-scale circulation of steamed cake products. In addition to factory production, it can also be sold to hotels, restaurants and individuals, thereby broadening sales channels and target consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 This is a picture of a finished steamed cake made from the millet steamed cake premix of the present invention.

[0038] Figure 2 This is a graph showing the volatile components of steamed cake prepared using the millet steamed cake premix of the present invention.

[0039] Figure 3 The figure shows the changes in the number of live bacteria during the drying process of cake dough with different mixing ratios. DETAILED DESCRIPTION

[0040] The present invention will be described in further detail below.

[0041] The invention provides a millet steamed cake premix powder which is time-saving, simple and suitable for mass production by introducing new raw materials, enzymatic hydrolysis of cooked pulp, double-bacteria mixed fermentation and optimizing process parameters. The premix powder is mainly made of millet and the steamed cake prepared after long-term storage has excellent texture, specific volume and sensory stability.

[0042] The high-sugar-tolerant active dry yeast (hereinafter referred to as dry yeast) used in the following examples was purchased from Angel Yeast Co., Ltd., Lactobacillus plantarum LP115 was a laboratory-preserved strain, and yellow millet and puffed millet flour were both commercially available.

[0043] Example 1: Quality analysis of millet steamed cakes prepared at different fermentation temperatures Soaking and grinding: Wash the millet and soak it at room temperature, add clean water so that the dry weight of the millet accounts for 15% of the total weight, and grind the millet into millet slurry using an electric stone mill;

[0044] Heating gelatinization: The millet slurry was heated in a water bath at 90°C for 10 minutes to obtain gelatinized millet slurry;

[0045] Enzymatic sterilization: add α-amylase to the gelatinized millet slurry in an amount of 5% of the mass of the gelatinized millet slurry, set the enzymatic hydrolysis temperature at 55°C, the treatment time at 60 min, and treat in a 90°C water bath for 30 min to sterilize the enzyme to obtain the fermentation base liquid;

[0046] Preparation of liquid cake: adding 1% dry yeast and 0.3% plant lactobacillus into the fermentation base liquid, and fermenting at three fermentation temperatures of 28, 34 and 37° C. for 12 hours to obtain liquid cake;

[0047] Mixing: Mix the liquid cake and the compound flour in a mass ratio of 10:9, and add 10% of soft white sugar for seasoning to obtain a thicker rice paste;

[0048] Post-fermentation: The rice paste was fermented at three different fermentation temperatures: 28, 34, and 37°C for 4 hours;

[0049] Preparation of millet steamed cake: stir the fermented rice paste evenly, then cast it into a mold, let it rise for 10 minutes, and steam it for 20 minutes to obtain the millet steamed cake.

[0050] Table 1 Quality analysis of millet steamed cakes prepared at different fermentation temperatures

[0051]

[0052] Note: When comparing the same column, different letters indicate significant differences in the data (p<0.05).

[0053] As can be seen from Table 1, the fermentation temperature has a significant effect on the quality of millet steamed cake. When the temperature is raised from 28℃ to 37℃, the specific volume, total sensory score and elasticity first increase and then decrease, and the hardness first decreases and then increases. Judging from the values ​​of the four evaluation indicators alone, the fermentation condition at 34℃ is the best. Comprehensive significant difference analysis shows that there is no significant difference in specific volume, total sensory score and elasticity between millet steamed cakes at 28℃ and 34℃. The hardness at 28℃ is slightly higher than that at 34℃. It can be considered that 28-34℃ is a more suitable fermentation condition range.

[0054] Example 2: Effect of liquid cake fermentation time on the quality of millet steamed cake Soaking and grinding: Wash the millet and soak it at room temperature, add clean water so that the dry weight of the millet accounts for 15% of the total mass, and grind the millet slurry with an electric stone mill;

[0055] Heating gelatinization: The millet slurry was heated in a water bath at 90°C for 10 minutes to obtain gelatinized millet slurry;

[0056] Enzymatic sterilization: add α-amylase to the gelatinized millet slurry in an amount of 5% of the mass of the gelatinized millet slurry, set the enzymatic hydrolysis temperature at 55°C, the treatment time at 60 min, and treat in a 90°C water bath for 30 min to sterilize the enzyme to obtain the fermentation base liquid;

[0057] Preparation of liquid cake: adding 1% dry yeast and 0.1% plant lactobacillus into the fermentation base liquid, and fermenting at 34° C. for 6, 12, 18 and 24 hours respectively to obtain liquid cake;

[0058] Mixing: Mix the liquid cake and the compound flour in a mass ratio of 10:9, and add 10% of soft white sugar for seasoning to obtain a thicker rice paste;

[0059] Post-fermentation: Ferment the rice paste at 34°C for 4 hours;

[0060] Preparation of millet steamed cake: stir the fermented rice paste evenly, then cast it into a mold, let it rise for 10 minutes, and steam it for 20 minutes to obtain the millet steamed cake.

[0061] Table 2 Effect of liquid cake fermentation time on millet cake quality

[0062] Base liquid fermentation time specific volume Total sensory score hardness elasticity 6 1.75±0.13ab 79.80±4.21e 1312.58±39.21h 0.89±0.02k 12 1.79±0.06a 79.20±3.42e 1178.24±51.99i 0.95±0.03j 18 1.64±0.04bc 81.60±4.56e 1485.97±46.83g 0.98±0.01j 24 1.52±0.09c 71.60±7.13f 1538.59±76.25g 0.96±0.05j

[0063] Note: When comparing the same column, different letters indicate significant differences in the data (p<0.05).

[0064] As can be seen from Table 2, the fermentation time has a significant effect on the quality of millet steamed cake. With the extension of fermentation time, the specific volume of millet steamed cake increases first and then decreases, and the specific volume of 12h is the largest; the total sensory score decreases slightly first, then increases and then decreases, and the total sensory score of 18h is the highest; the hardness decreases first and then increases, and the hardness of 12h is the smallest; the elasticity increases first and then decreases, and the elasticity of 18h is the largest. Comprehensive significant difference analysis shows that there is no significant difference between 6h and 12h in specific volume, no significant difference between 6, 12 and 18h ​​in total sensory score, and no significant difference between 12 and 18h ​​in elasticity. The comprehensive quality of 6, 12 and 18h ​​is good, and it can be considered that 6-18h is a more suitable fermentation time range.

[0065] Embodiment 3: Optimization of drying conditions for solid cakes Soaking and grinding: Wash the millet and soak it at room temperature, add clean water so that the dry weight of the millet accounts for 15% of the total weight, and grind the millet into millet pulp using an electric stone mill;

[0066] Heating gelatinization: The millet slurry was heated in a water bath at 90°C for 10 minutes to obtain gelatinized millet slurry;

[0067] Enzymatic sterilization: add α-amylase to the gelatinized millet slurry in an amount of 5% of the mass of the gelatinized millet slurry, set the enzymatic hydrolysis temperature at 55°C, and the treatment time for 60 min. After sterilization in a 90°C water bath, a fermentation base liquid is obtained;

[0068] Preparation of liquid cake: adding 1% dry yeast and 0.1% plant lactobacillus into the fermentation base liquid, and fermenting at 34° C. for 12 hours to obtain liquid cake;

[0069] Preparation of solid cake seeds: mixing liquid cake seeds and compound powder in a mass ratio of 6:(11, 12, 14), stirring in a dough mixer to obtain smooth dough, pressing into noodles with a diameter of 1 cm by a dough press, and cutting into noodles with a height of 1 cm by a cutter to obtain undried cake seeds;

[0070] Drying and flour making: Dry the cake dough under normal pressure at 32°C, and measure the moisture content, water activity and viable bacteria count at 0, 12, 24, 34 and 46 hours.

[0071] Table 3 Changes in moisture content and water activity during drying of cake doughs with different mixing ratios

[0072]

[0073] from Figure 3 It can be seen that the live bacteria count after drying for 24 hours at a ratio of 6:11 and 6:12 is less than 6% compared with the live bacteria count at 0 o'clock. The live bacteria count drops sharply after 24 hours. The live bacteria loss during the drying process at a ratio of 6:14 is serious, so it is not suitable. Since long-term storage has certain requirements for moisture content and water activity, referring to the requirements for moisture content in national standards GB1355-1986 "Wheat Flour", GB 8607-88 "High-gluten Wheat Flour", GB 8608-88 "Low-gluten Wheat Flour" and GB / T 10463-2008 "Corn Flour", the moisture content must be ≤14%, and it is not easy to mold and deteriorate when the water activity is lower than 0.70. Combined with the results in Table 3, only the drying for 12 hours at a ratio of 6:12 meets the conditions, or the drying time of the 6:11 ratio can be appropriately extended.

[0074] Example 4: Quality analysis of millet steamed cake premix during storage at room temperature Soaking and grinding: Wash the millet and soak it at room temperature, add clean water so that the dry weight of the millet accounts for 15% of the total weight, and grind the millet into millet slurry using an electric stone mill;

[0075] Heating gelatinization: The millet slurry was heated in a water bath at 90°C for 10 minutes to obtain gelatinized millet slurry;

[0076] Enzymatic sterilization: add α-amylase to the gelatinized millet slurry in an amount of 5% of the mass of the gelatinized millet slurry, set the enzymatic hydrolysis temperature at 55°C, and the treatment time for 60 min. After sterilization in a 90°C water bath, a fermentation base liquid is obtained;

[0077] Preparation of liquid cake: adding 1% dry yeast and 0.1% plant lactobacillus into the fermentation base liquid, and fermenting at 34° C. for 12 hours to obtain liquid cake;

[0078] Preparation of solid cake seeds: mixing liquid cake seeds and compound powder in a mass ratio of 6:12, stirring in a dough mixer to obtain smooth dough, pressing into noodles with a diameter of 1 cm by a dough press, and cutting into noodles with a height of 1 cm by a cutter to obtain undried cake seeds;

[0079] Drying and powder making: Dry the cake seed dough at normal pressure for 24 hours at a temperature of 32°C, grind it with a grinder to obtain powdered solid cake seed, and mix it according to the mass ratio of solid cake seed: compound flour: soft white sugar = 5:5:2 to obtain steamed cake premix powder.

[0080] Storage: The premix was vacuum sealed and stored at 4°C and room temperature for 40 days, then taken out and the steamed cake premix and water were mixed in a ratio of 100:65, stirred thoroughly to obtain a thick rice paste, fermented at 34°C for 9 hours, stirred evenly again and divided into molds, proofed for 15 minutes, and steamed for 20 minutes to obtain the millet steamed cake. At the same time, a portion of millet steamed cake was prepared with the 0-day premix as a blank control.

[0081] Table 4 Changes in the quality of steamed cakes prepared with millet steamed cake premix under different storage conditions

[0082]

[0083] Note: When comparing the same column, different letters indicate significant differences in the data (p<0.05).

[0084] As can be seen from Table 4, after the millet steamed cake premix of the present invention is stored at 4°C and room temperature for 40 days, the hardness of the millet steamed cake prepared again is significantly lower than that of the millet steamed cake of 0 days, and the specific volume is slightly lower than that of the millet steamed cake of 0 days, but there is no significant difference; the total sensory score of the room temperature storage is higher than that of 0 days, and the difference in the total sensory scores of the three is not significant; the elasticity of the millet steamed cake prepared at 4°C for 40 days is higher than that of the millet steamed cake of 0 days, and the elasticity of the millet steamed cake stored at room temperature is slightly lower than that of the two. Overall, after 40 days of storage at 4°C and room temperature, the quality of the millet steamed cake prepared again does not change much compared with 0 days, indicating that the premix of the present invention has good storage stability at 4°C and room temperature.

[0085] The method for measuring the specific volume of the millet steamed cake of the present invention is as follows: a millet replacement method is adopted, and an average value of three measurement results is taken.

[0086] The sensory evaluation method of the millet steamed cake of the present invention: the sensory evaluation is performed by a 12-person scoring method. These 12 people all have solid food professional knowledge and keen sensory perception ability, and have mastered the theoretical knowledge and practical skills of sensory evaluation after multiple sensory evaluation training. The sensory evaluation is mainly performed from five quality indicators such as morphology, color, aroma, taste and flavor. On the basis of the experiment, referring to the national standard for the skin share standard of bread and steamed buns and the research results of the relevant literature on millet steamed cake, combined with the sensory characteristics of millet steamed cake itself, the sensory scoring table of the millet steamed cake of the present invention is formulated, as shown in Table 5. The morphology and color are evaluated by observing the sample with the naked eye: the sample is placed in a well-lit place, the gloss and color of the sample and the morphology of the sample are carefully observed, and the score is scored and recorded according to the scoring table. Evaluation of aroma: the sample is placed about 5 cm in front of the nose, and a deep breath is taken to carefully identify the odor released by the sample, and repeated 2 to 3 times, and the score is scored and recorded according to the scoring table. Evaluation of taste: Put the sample in your mouth, chew it carefully, feel the viscosity, chewiness, smoothness and elasticity of the sample, repeat 2 to 3 times, score and record according to the scoring table. Evaluation of taste: Put the sample in your mouth, chew it carefully, swallow it slowly, feel the taste of the sample in various parts of the tongue, repeat 2 to 3 times, score and record according to the scoring table. Calculate the total sensory score according to the scores of each sensory index, remove one minimum value and one maximum value from each group, and the result is expressed as the average value of the remaining data.

[0087] Table 5 Sensory evaluation table of millet steamed cake

[0088]

[0089] The texture determination method of the millet steamed cake of the present invention is as follows: after the millet steamed cake is naturally cooled for 30 minutes, the millet steamed cake is cut into a 2cm×2cm×2cm cube, and the hardness and elasticity of the millet steamed cake sample are measured by a physical property tester, and the data are recorded. Each sample is measured 5 times and the average value is taken. The measurement mode is: TPA secondary downward pressure, probe model P / 36R, pre-measurement speed 5mm / s, measurement speed 2mm / s, measurement speed 5mm / s, compression ratio: 50%; trigger force: 5g; data acquisition rate: 200points / s.

[0090] Determination method of moisture content: refer to the direct drying method in GB 5009.3-2016 "Determination of moisture in food".

[0091] Method for determining water activity: using a water activity meter.

[0092] The method for determining the number of viable bacteria of the present invention: the method for determining the number of viable lactic acid bacteria refers to GB 4789.35-2016 "National Food Safety Standard for Lactic Acid Bacteria Inspection", and the method for determining the number of viable yeast refers to GB 4789.15-2016 "National Food Safety Standard for Food Microbiological Inspection of Mold and Yeast Count".

[0093] Determination of volatile flavor substances of the present invention: accurately weigh 5.00g of sample into a headspace bottle and seal it. Equilibrate in a 60℃ water bath for 15min, use a solid phase microextraction head (CAR / PDMS), extract the head headspace for 40min (keep the 60℃ water bath), remove the extraction head and immediately insert it into the injection port (temperature 250℃), and inject by thermal desorption for 5min. Before each injection, the injection head is aged at 260℃ for 15min to avoid cross contamination between samples. HP-5MS chromatographic column (30m×0.25mm×0.25μm); carrier gas is high-purity He (99.999%), flow rate is 1mL / min; injection port temperature: 250℃; heating program: initial temperature 40℃, keep for 3min, heat to 150℃ at 4℃ / min, heat to 250℃ at 10℃ / min, keep for 10min; extraction head is analyzed at the injection port for 5min, and injection is not split. GC-MS interface temperature: 250°C; ion source temperature: 230°C; quadrupole temperature: 150°C; electron impact (EI) ion source: 70 eV; mass range: 35-500 m / z.

[0094] Figure 1 This is a finished product of steamed cake prepared from millet steamed cake premix of the present invention. Figure 1 As shown, the steamed cake prepared with the millet steamed cake premix of the present invention has a better fluffy effect, is covered with pores inside, and has an attractive golden appearance.

[0095] Figure 2The volatile components of millet steamed cake prepared from the premixed flour of the present invention are shown in FIG. Figure 2 As shown, the steamed cake prepared by the millet steamed cake premix of the present invention is rich in olefin and ester flavor substances and is full of pleasant aroma and rich fruity flavor.

[0096] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing millet steamed cake premix, characterized in that: The following steps are included: Step 1, soaking and grinding: wash the millet and soak it at room temperature, add clean water to make the dry weight of the millet account for 15% of the total weight, and then grind the millet into millet slurry; Step 2, heating gelatinization: heating the millet slurry prepared in step 1 in a water bath at 80-95° C. for 10 min to obtain gelatinized millet slurry; Step 3, enzymatic sterilization: add α-amylase to the gelatinized millet slurry prepared in step 2 for enzymatic treatment for 50-70 min, treat in a 90° C. water bath for 30 min, and sterilize by enzyme inactivation to obtain a fermentation base liquid; Step 4, preparing liquid cake: adding a double-bacteria starter to the fermentation base liquid prepared in step 3, and fermenting at 28-34° C. for 6-18 hours to obtain liquid cake; Step 5, preparing solid cake: mixing the liquid cake prepared in step 4 with the compound powder in a mass ratio of 6:11-12 to obtain a smooth dough, pressing it into noodles and then cutting it into cylindrical shapes to obtain undried cake dough; Step 6, drying and powdering: drying the cake seed prepared in step 5 at normal pressure at a temperature of 30-34° C., crushing it with a pulverizer to obtain a powdered solid cake seed, adding compound flour and soft white sugar, and mixing to obtain millet steamed cake premix; The composite powder in step 5 is prepared by mixing millet flour and puffed millet flour in a mass ratio of 1:1, and both are sieved through a 120-mesh sieve in advance, and the puffed millet flour is prepared by extruding and puffing millet; The dual-bacteria fermentation agent in step 4 is high-sugar-tolerant high-activity dry yeast and plant lactobacillus, and the inoculation ratio is 10:1-3, wherein the inoculation amount of high-sugar-tolerant high-activity dry yeast is fixed at 1% of the mass of the fermentation base liquid.

2. The method for preparing a millet steamed cake premix according to claim 1, wherein: The amount of α-amylase added in step 3 is 4% to 6%, and the enzymolysis temperature is 55°C.

3. The method for preparing a millet steamed cake premix according to claim 1, wherein: The solid cake described in step 6 is dried for 24 to 26 hours, and the mass ratio of the solid cake, compound flour and soft white sugar is 5:5:

2.

4. A millet steamed cake premix, characterized in that: The millet steamed cake premix is ​​prepared by the method for preparing the millet steamed cake premix according to any one of claims 1 to 3.

5. A method for preparing millet steamed cake, characterized in that: The following steps are included: Add water and stir: mix the millet steamed cake premix powder according to claim 4 and water in a ratio of 100:60-70, stir thoroughly to obtain a thick rice paste; Fermentation: Ferment at 28-34℃ for 4-9h; Preparation of finished product: Stir evenly again and divide into molds. Let it rise for 10-15 minutes and then steam for 15-20 minutes to obtain the finished millet steamed cake.

6. The method for preparing millet steamed cake according to claim 5, characterized in that: The premixed powder and water are mixed in a ratio of 100:65, the fermentation temperature is 34° C., and the fermentation time is 4 hours.

7. The method for preparing millet steamed cake according to claim 5, characterized in that: The premixed powder and water are mixed in a ratio of 100:65, the fermentation temperature is 28° C., and the fermentation time is 9 hours.

8. A millet steamed cake, characterized in that: The millet steamed cake is prepared by the method for preparing the millet steamed cake according to any one of claims 5 to 7.

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