Probiotic golden corn dumplings and preparation method thereof

Abstract

The invention belongs to the field of dumplings, and discloses probiotic golden corn dumplings and a preparation method thereof.The method comprises the steps that probiotic corn fermented flour is prepared, specifically, corn grits are fermented with probiotics, the fermented corn grits are ground through a cold grinding machine, and the fine probiotic corn fermented flour is obtained; probiotic corn fermented flour is used for kneading dough, the dough is preliminarily prepared after dicing and pressing, then holes are punctured along the edges of the dough, and the probiotic corn dough is obtained; and dumpling making: wrapping the stuffing with the probiotic corn wrappers, and performing edge kneading and wrapping to obtain the probiotic golden corn dumplings. The probiotic golden corn dumplings can enhance immunity and promote intestinal tract movement; the soft flavors of the corn and the probiotics are combined, so that the flavor of the dumplings is more unique; when the edges of the dumplings are pinched, dough bodies which are extruded from the small holes under pressure and have the viscosity larger than that of the surfaces reinforce the firmness of the pinched edges, and the pinched positions of the dumplings are further prevented from cracking.

Description

Technical Field

[0001] The invention belongs to the technical field of dumplings, and particularly relates to probiotic golden corn dumplings and a preparation method thereof. Background Art

[0002] With the improvement of people's living standards and the enhancement of health awareness, more and more people begin to pay attention to the health of their diet. Although traditional dumplings have a rich taste, they are insufficient in terms of health benefits. Therefore, the development of a kind of dumplings that are both delicious and healthy has become an urgent need in the market.

[0003] Corn, as a common food crop, has rich nutritional value and broad application prospects. However, corn is traditionally used mainly as feed and food processing raw materials, and its added value is relatively low. Probiotics, as a microorganism beneficial to the human body, play a significant role in regulating the balance of intestinal flora, enhancing immunity, and promoting digestion and absorption. In recent years, as people's understanding of probiotics deepens, probiotics are used more and more widely in the food field.

[0004] In order to increase the added value and utilization rate of corn, the inventors explored the possibility of using corn to make high value-added foods. The research and development of probiotic corn dumplings combines corn with probiotics to develop foods with unique taste and nutritional value. Adding probiotics to dumplings can not only enhance the nutritional value of dumplings, but also increase the health benefits of dumplings, meeting consumers' demand for healthy food. Summary of the invention

[0005] In order to overcome the above technical problems, the present invention provides probiotic golden corn dumplings and a preparation method thereof.

[0006] The present invention adopts the following technical solutions: The preparation method of probiotic golden corn dumplings comprises the following steps: Preparation of probiotic corn fermented flour: Corn grits are fermented with probiotics, and the fermented corn grits are ground by cold grinding machinery to obtain fine probiotic corn fermented flour; Prepare the probiotic cornmeal crust: Probiotic corn fermented flour and dough are used to initially prepare dough skin after cutting and pressing, and then vertical holes are pierced in a circumferential array along the edge of the dough skin to finally obtain probiotic corn dough skin; Making dumplings: Use probiotic corn dough to wrap the pre-prepared filling, pinch the edges to make probiotic golden corn dumplings. When pinching the edges, the stickier fabric in the small holes on the edge of the dough is squeezed out, enhancing the firmness of the dumpling edges.

[0007] Preferably, the preparation steps of probiotic corn fermented flour are: Inoculate the required probiotic strains into the sterilized culture medium, activate them for 24 hours at 30℃~37℃ and 220 r / min on a rotary shaker, subculture them twice, and select single colonies with good growth as experimental strains for expansion culture; The probiotics after expanded culture were centrifuged separately to retain the bacterial sludge, and after mixing various probiotics, the number of live bacteria was adjusted with sterile purified water to make the bacterial activity reach 1×10^8 CFU / g to obtain a mixed fermentation agent; Clean the corn grits, add clean water at a ratio of 1:3 w / v, put them into a fermentation tank, add the mixed fermentation agent at 5% of the mass of the corn grits into the fermentation tank, stir evenly, and ferment at 30℃~37℃; The fermented corn grits are cleaned to remove excess impurities and fermentation products, and the cleaned corn grits are ground into a slurry; Taking part of the raw corn syrup in a container, ripening it at 70° C. for 1 hour, uniformly mixing the ripened corn syrup with the raw corn syrup in a certain proportion, and taking the precipitate after standing to obtain fermented corn flour; The fermented cornmeal is dried and then ground using a cold grinding machine to produce fine probiotic corn fermented flour.

[0008] Preferably, the probiotic strains include Lactobacillus plantarum, Leuconostoc mesenteroides subspecies and yeast, and the mixing mass ratio of the three bacterial sludges is 6:3:1.

[0009] The invention also discloses probiotic golden corn dumplings prepared by the preparation method, wherein the dough skin is golden yellow and contains probiotics.

[0010] Compared with the prior art, the present invention has the following beneficial effects: Probiotics can produce antibacterial substances and enhance immunity. Probiotics can stimulate the intestinal immune system and enhance the activity of immune cells, thereby improving the body's immunity; Probiotics can secrete a variety of digestive enzymes to help break down proteins, fats and carbohydrates in food, thereby improving food digestibility and nutrient absorption. In addition, probiotics can promote intestinal peristalsis, help push and excrete food, and keep the intestines unobstructed. Probiotic corn dumplings combine the soft flavor of corn and probiotics, making the dumplings taste richer and more diverse; the fermentation of probiotics can make the dumplings more unique and increase appetite; When making dumpling dough, the invention pierces holes circumferentially at the edge, so that when pinching the edge of the dumpling, the dough with a viscosity greater than the surface that is squeezed out from the small holes under pressure can be used to strengthen the firmness of the pinched edge, further preventing the dumpling from cracking at the pinched position. DETAILED DESCRIPTION

[0011] The embodiments of the present invention are described in detail below. Unless otherwise specified, the raw materials and equipment used can be purchased from the market or are commonly used in the art. The methods in the embodiments, unless otherwise specified, are conventional methods in the art. The embodiments described below are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0012] Preparation of probiotic corn fermented flour: 1. Activation and expansion of bacterial strains Bacteria activation The required probiotics (Lactobacillus plantarum, Leuconostoc mesenteroides subsp. mesenteroides, and yeast) were inoculated into the sterilized culture medium respectively.

[0013] Activation is carried out using a rotary shaker at 30°C~37°C and a rotation speed of 220r / min, and the activation time is generally 24 hours.

[0014] After two subcultures, single colonies with good growth were selected as experimental strains.

[0015] Expand cultivation The activated probiotics were inoculated into a larger volume of 5L MRS medium or YPD medium containing an appropriate amount of brown sugar.

[0016] The culture was expanded at the same temperature and rotation speed for 24 hours.

[0017] Expand the culture twice to obtain a sufficient amount of seed solution for use.

[0018] 2. Preparation of mixed fermentation agent Centrifugation and mixing The probiotics after expanded culture are centrifuged separately to retain the bacterial mud.

[0019] After mixing the three bacteria in a mass ratio of 6:3:1, the number of viable bacteria was adjusted with sterile purified water to reach 1×10^8 CFU / g.

[0020] 3. Raw material preparation and inoculation and fermentation Raw material preparation Wash and remove corn grits.

[0021] Add clean water at a ratio of 1:3 w / v and place in a fermentation tank.

[0022] Inoculation fermentation Add the mixed fermentation liquid into the fermentation tank at 5% of the mass of corn grits, stir evenly, and ferment at 30℃~37℃. The fermentation time depends on the specific situation until the desired fermentation degree is reached.

[0023] 4. Cleaning, refining and aging mixing Cleaning and refining After fermentation is completed, the fermented corn grits are cleaned to remove excess impurities and fermentation products.

[0024] Grind the cleaned corn grits into a pulp.

[0025] Matured Mix Take a portion of raw corn syrup and place it in a container for aging at 70°C for 1 hour.

[0026] Mix the cooked corn syrup and the raw corn syrup evenly in a mass ratio of 2:3.

[0027] The mixture was allowed to stand at 37°C for 1 hour, and the precipitate was taken to obtain fermented cornmeal.

[0028] 5. Drying and grinding drying The fermented cornmeal is dried to remove excess moisture.

[0029] Grinding The dried fermented corn flour is ground by a cold grinding machine to obtain fine probiotic corn fermented flour.

[0030] Probiotic corn fermented flour should be stored in a cool, dry and ventilated place until needed.

[0031] Make dumplings: 1. Raw material preparation Probiotic corn fermented flour ensures that the flour is fresh, free of impurities, and has been successfully prepared according to the previous process.

[0032] Water, use clean and hygienic drinking water.

[0033] Other auxiliary ingredients include wheat flour (used to increase gluten strength) and salt (used for seasoning and enhancing the gluten network structure).

[0034] Filling preparation: Prepare according to production requirements.

[0035] 2. Preparation of probiotic cornmeal skin: The probiotic corn fermented flour and auxiliary materials are uniformly mixed and placed on a chopping board, and an appropriate amount of water is gradually added while stirring until the flour becomes flocculent, and then kneaded into a smooth and elastic dough by hand, cut into pieces, pressed to initially prepare a dough skin, and then vertically pierced holes in an array along the edge of the dough skin to finally obtain a probiotic corn dough skin; 3. Making dumplings: Use probiotic corn dough to wrap the pre-prepared filling, pinch the edges to make probiotic golden corn dumplings. When pinching the edges, the stickier fabric in the small holes on the edge of the dough is squeezed out, enhancing the firmness of the dumpling edges.

[0036] 4. Packaging: Pack the dumplings according to the predetermined weight or quantity. The packaging materials should be clean, hygienic, odor-free food-grade materials, such as plastic bags, paper boxes, etc., and stored in the freezer.

[0037] Although the embodiments of the present invention have been shown and described, those skilled in the art will appreciate that various changes, modifications, substitutions and variations may be made to the above embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the claims and their equivalents.

Claims

1. A method for preparing probiotic golden corn dumplings, characterized in that: Includes the following: Preparation of probiotic corn fermented flour: Corn grits are fermented with probiotics, and the fermented corn grits are ground by cold grinding machinery to obtain fine probiotic corn fermented flour; Prepare the probiotic cornmeal crust: Probiotic corn fermented flour and dough are used to initially prepare dough skin after cutting and pressing, and then vertical holes are pierced in a circumferential array along the edge of the dough skin to finally obtain probiotic corn dough skin; Making dumplings: Use probiotic corn dough to wrap the pre-prepared filling, pinch the edges to make probiotic golden corn dumplings. When pinching the edges, the stickier fabric in the small holes on the edge of the dough is squeezed out, enhancing the firmness of the dumpling edges.

2. The method for preparing probiotic golden corn dumplings according to claim 1, characterized in that: The preparation steps of probiotic corn fermented flour are as follows: Inoculate the required probiotic strains into the sterilized culture medium, activate them for 24 hours at 30℃~37℃ and 220 r / min on a rotary shaker, subculture them twice, and select single colonies with good growth as experimental strains for expansion culture; The probiotics after expanded culture were centrifuged separately to retain the bacterial sludge, and after mixing various probiotics, the number of live bacteria was adjusted with sterile purified water to make the bacterial activity reach 1×10^8 CFU / g to obtain a mixed fermentation agent; Clean the corn grits, add clean water at a ratio of 1:3 w / v, put them into a fermentation tank, add the mixed fermentation agent at 5% of the mass of the corn grits into the fermentation tank, stir evenly, and ferment at 30℃~37℃; The fermented corn grits are cleaned to remove excess impurities and fermentation products, and the cleaned corn grits are ground into a slurry; Taking part of the raw corn syrup in a container, ripening it at 70° C. for 1 hour, uniformly mixing the ripened corn syrup with the raw corn syrup in a certain proportion, and taking the precipitate after standing to obtain fermented corn flour; The fermented cornmeal is dried and then ground using a cold grinding machine to produce fine probiotic corn fermented flour.

3. The method for preparing probiotic golden corn dumplings according to claim 2, characterized in that: The probiotic strains used are Lactobacillus plantarum, Leuconostoc mesenteroides subspecies and yeast, and the mixed mass ratio of the three bacterial slurries is 6:3:

1.

4. The probiotic golden corn dumplings prepared by the preparation method according to any one of claims 1 to 3 have a golden skin and contain probiotics.