Five-cereal sour rice cake and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to five-cereal sour rice cakes and a preparation method thereof, and the five-cereal sour rice cakes comprise the following components: 200-300 parts of corn grits, 20-300 parts of a taste extract, 10-20 parts of wheat flour, 0.1-1 part of edible baking soda, 0.1-1 part of yeast powder and 30-40 parts of a sweetening agent; the beneficial effects are as follows: the five-cereal sour rice cake is rich and balanced in nutrition: the five-cereal sour rice cake contains various cereals such as corn grits, wheat flour, rice, black rice, tartary buckwheat flour, myotonin, sorghum rice and the like, also can be added with purple sweet potatoes, beans and other food materials, and the raw materials are rich in various nutritional ingredients such as protein, dietary fibers, vitamins, minerals and the like, can provide comprehensive and balanced nutrition for a human body, and have a good health-care effect. Diversified requirements of different crowds on nutrition are met; through combination and matching of different cereals and application of a fermentation technology, the five-cereal sour rice cake has unique flavor and taste, has mellow fragrance of the cereals, also has slight acid and bouquet generated by fermentation, and is soft, glutinous and elastic in taste.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a five-grain acid cake and a preparation method thereof. Background Art

[0002] Baba is a traditional specialty food that is made and eaten in many places and is deeply loved by people. It uses grains as the main raw material and is made through fermentation and other processes. It has a unique taste and certain nutritional value. However, traditional sour baba has certain limitations in raw material selection and production technology. In terms of raw materials, the types are relatively single, often limited to a few kinds of grains, and cannot fully meet the needs of modern consumers for diversified nutrition. In terms of production technology, there is a lack of standardization and normalization, which may lead to large differences in the quality and taste of different batches of products. With the improvement of people's living standards and the increasing attention to healthy eating, consumers have put forward higher requirements for food quality, taste, nutritional value and safety.

[0003] Therefore, we propose a five-grain acid cake and a preparation method thereof to solve the above problems. Summary of the invention

[0004] In view of the problems existing in the prior art, the present invention discloses a five-grain acid cake and a preparation method thereof. The technical scheme adopted is that, measured by weight, the cake comprises the following components: 200-300 parts of corn grits, 20-300 parts of flavor extracts, 10-20 parts of wheat flour, 0.1-1 parts of baking soda, 0.1-1 parts of yeast powder and 30-40 parts of sweeteners.

[0005] As a preferred technical solution of the present invention, the flavor extract is rice and its weight proportion is 30-40 parts.

[0006] As a preferred technical solution of the present invention, the flavor extract is black rice and its weight portion is 50-75 parts.

[0007] As a preferred technical solution of the present invention, the flavor extract is tartary buckwheat flour and its weight parts are 100-150 parts.

[0008] As a preferred technical solution of the present invention, the flavor extract is coix seed rice, and its weight proportion is 70-80 parts.

[0009] As a preferred technical solution of the present invention, the flavor extract is sorghum rice in an amount of 200-300 parts by weight.

[0010] As a preferred technical solution of the present invention, the flavor extract is fresh purple sweet potato and rice, the weight portion of the fresh purple sweet potato is 40-60 parts, and the weight portion of the rice is 20-40 parts.

[0011] As a preferred technical solution of the present invention, the five-grain acid cake is measured in parts by weight, and the flavor extract is soybean and rice, the weight of the soybean is 60-90 parts, and the weight of the rice is 20-30 parts.

[0012] A method for preparing grain acid cake, characterized in that it comprises the following steps:

[0013] S1. Raw material pretreatment: Wash corn grits and flavor extract separately, then soak them in clean water for 24 hours, remove them and drain the water after soaking, grind the corn grits and flavor extract after draining the water, pass them through a 80-120 mesh sieve, and obtain powder for later use;

[0014] S2, mixing and grinding: mixing the powders obtained in S1 and grinding them into a slurry, and adding baking soda and wheat flour into the slurry in proportion to prepare a batter;

[0015] S3, fermentation: pour the prepared batter into the fermentation container, seal the container, and ferment at 21-32℃ for 24-36 hours until the batter expands by 1.5-2 times, a small amount of pores appear on the surface, and there is a distinct wine aroma and sour taste, then add sweetener to the batter and stir evenly;

[0016] S4, shaping and steaming: pour the fermented batter into the mold and shape it into the desired shape, such as round, square, etc. Put the shaped sour cake into the steamer and steam it over high heat for 20-30 minutes until the sour cake is cooked through and the surface is smooth and elastic;

[0017] S5. Cooling and packaging: After the steamed sour cake is taken out of the pot, it is naturally cooled to room temperature. Then the cooled five-grain sour cake is packaged with food-grade packaging materials, first put into a sealed bag, then put into a paper box, and stored in an environment of 0-8 degrees. The shelf life can reach 15 days. If stored in a frozen environment, the shelf life can reach 60 days.

[0018] As a preferred technical solution of the present invention, the sweetener is any one of white sugar and brown sugar.

[0019] Beneficial effects of the present invention:

[0020] 1. Rich and balanced nutrition: The five-grain sour cake of the present invention contains a variety of grains, such as corn grits, wheat flour, rice, black rice, buckwheat flour, coix rice, sorghum rice, etc., and can also be added with purple sweet potatoes, beans and other ingredients. These raw materials are rich in protein, dietary fiber, vitamins, minerals and other nutrients, which can provide comprehensive and balanced nutrition for the human body and meet the diverse nutritional needs of different groups of people;

[0021] 2. Rich and diverse taste: Through the combination of different grains and the use of fermentation technology, the five-grain sour cake has a unique flavor and taste. It has both the mellow aroma of grains and the slightly sour and wine aroma produced by fermentation. It has a soft and elastic taste. The five-grain sour cakes with different flavors (such as corn flavor, rice flavor, black rice flavor, buckwheat flavor, barley rice flavor, sorghum rice flavor, purple potato flavor, bean flavor, etc.) can meet the taste preferences of different consumers;

[0022] 3. Health and wellness: Dietary fiber in grains helps promote intestinal peristalsis, improve digestive function, and prevent intestinal problems such as constipation. Raw materials such as buckwheat flour contain special nutrients, such as rutin in buckwheat, which has certain health-care effects and helps lower blood lipids and blood sugar, etc. It is suitable for people who pursue a healthy diet;

[0023] 4. Scientific and reasonable production process: pre-treatment of raw materials, including washing, soaking, crushing and other steps, is conducive to subsequent fermentation and release of nutrients. Precise control of fermentation conditions, such as temperature and time, ensures stable fermentation effect, appropriate expansion of batter volume, uniform surface pores, optimal taste and flavor. Standardized molding, steaming, cooling and packaging processes are used to ensure product quality stability and safety, while extending product shelf life for easy storage and sales;

[0024] 5. Adapt to market demand: The rich taste and diverse nutritional ingredients enable it to adapt to different consumer groups and market scenarios, such as daily family consumption, catering industry supply, special gifts, etc. It has broad market application prospects, helps promote the innovation and development of traditional sour cake foods, and meets the needs of modern consumers for healthy, delicious and convenient foods. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Embodiment 1

[0027] The invention discloses a five-grain sour cake and a preparation method thereof. The technical scheme adopted is that the cake comprises the following components, measured by weight: 250 parts of corn grits, 15 parts of wheat flour, 0.1 parts of edible baking soda, 0.2 parts of yeast powder and 30-40 parts of sweetener.

[0028] A method for preparing grain acid cake, characterized in that it comprises the following steps:

[0029] S1. Raw material pretreatment: Wash corn grits separately, and then soak them in clean water for 24 hours, remove them after soaking and drain the water, grind the drained corn grits, pass them through a 80-120 mesh sieve, and obtain powder for later use;

[0030] S2, mixing and grinding: mixing the above corn grits powder and grinding them into a slurry, and adding baking soda and wheat flour into the slurry in proportion to prepare a batter;

[0031] S3, fermentation: pour the prepared batter into the fermentation container, seal the container, and ferment at 21-32℃ for 24-36 hours until the batter expands by 1.5-2 times, a small amount of pores appear on the surface, and there is a distinct wine aroma and sour taste, then add sweetener to the batter and stir evenly;

[0032] S4, shaping and steaming: pour the fermented batter into the mold and shape it into the desired shape, such as round, square, etc. Put the shaped sour cake into the steamer and steam it over high heat for 20-30 minutes until the sour cake is cooked through and the surface is smooth and elastic;

[0033] S5. Cooling and packaging: After the steamed sour cake is taken out of the pot, it is naturally cooled to room temperature. Then the cooled five-grain sour cake is packaged with food-grade packaging materials, first put into a sealed bag, then put into a paper box, and stored in an environment of 0-8 degrees. The shelf life can reach 15 days. If stored in a frozen environment, the shelf life can reach 60 days.

[0034] As a preferred technical solution of the present invention, the sweetener is any one of white sugar and brown sugar.

[0035] This can be used to make corn-flavored five-grain sour cake.

[0036] Embodiment 2

[0037] The invention discloses a five-grain sour cake and a preparation method thereof. The technical scheme adopted is that the cake comprises the following components, measured by weight: 250 parts of corn grits, 30-40 parts of rice, 15 parts of wheat flour, 0.1 parts of baking soda, 0.2 parts of yeast powder and 30-40 parts of sweetener.

[0038] A method for preparing grain acid cake, characterized in that it comprises the following steps:

[0039] S1. Raw material pretreatment: Wash corn grits and rice separately, and then soak them in clean water for 24 hours. Take them out after soaking and drain the water. Grind the corn grits and rice that have been drained, and pass them through a 80-120 mesh sieve to obtain powder for later use;

[0040] S2, mixing and grinding: mixing the powders obtained in S1 and grinding them into a slurry, and adding baking soda and wheat flour into the slurry in proportion to prepare a batter;

[0041] S3, fermentation: pour the prepared batter into the fermentation container, seal the container, and ferment at 21-32℃ for 24-36 hours until the batter expands by 1.5-2 times, a small amount of pores appear on the surface, and there is a distinct wine aroma and sour taste, then add sweetener to the batter and stir evenly;

[0042] S4, shaping and steaming: pour the fermented batter into the mold and shape it into the desired shape, such as round, square, etc. Put the shaped sour cake into the steamer and steam it over high heat for 20-30 minutes until the sour cake is cooked through and the surface is smooth and elastic;

[0043] S5. Cooling and packaging: After the steamed sour cake is taken out of the pot, it is naturally cooled to room temperature. Then the cooled five-grain sour cake is packaged with food-grade packaging materials, first put into a sealed bag, then put into a paper box, and stored in an environment of 0-8 degrees. The shelf life can reach 15 days. If stored in a frozen environment, the shelf life can reach 60 days.

[0044] As a preferred technical solution of the present invention, the sweetener is any one of white sugar and brown sugar.

[0045] In this way, a five-grain sour cake with a mixed flavor of corn and rice can be made.

[0046] Embodiment 3

[0047] The invention discloses a five-grain sour cake and a preparation method thereof. The technical scheme adopted is that the cake comprises the following components, measured by weight: 250 parts of corn grits, 50-75 parts of black rice, 15 parts of wheat flour, 0.1 parts of baking soda, 0.2 parts of yeast powder and 30-40 parts of sweetener.

[0048] A method for preparing grain acid cake, characterized in that it comprises the following steps:

[0049] S1, raw material pretreatment: wash corn grits and black rice respectively, then soak them in clean water for 24 hours, take them out after soaking and drain the water, grind the drained corn grits and black rice, pass through an 80-120 mesh sieve, and obtain powder for standby use;

[0050] S2, mixing and grinding: mixing the powders obtained in S1 and grinding them into a slurry, and adding baking soda and wheat flour into the slurry in proportion to prepare a batter;

[0051] S3, fermentation: pour the prepared batter into the fermentation container, seal the container, and ferment at 21-32℃ for 24-36 hours until the batter expands by 1.5-2 times, a small amount of pores appear on the surface, and there is a distinct wine aroma and sour taste, then add sweetener to the batter and stir evenly;

[0052] S4, shaping and steaming: pour the fermented batter into the mold and shape it into the desired shape, such as round, square, etc. Put the shaped sour cake into the steamer and steam it over high heat for 20-30 minutes until the sour cake is cooked through and the surface is smooth and elastic;

[0053] S5. Cooling and packaging: After the steamed sour cake is taken out of the pot, it is naturally cooled to room temperature. Then the cooled five-grain sour cake is packaged with food-grade packaging materials, first put into a sealed bag, then put into a paper box, and stored in an environment of 0-8 degrees. The shelf life can reach 15 days. If stored in a frozen environment, the shelf life can reach 60 days.

[0054] As a preferred technical solution of the present invention, the sweetener is any one of white sugar and brown sugar.

[0055] This can be used to make black rice flavored five-grain sour cake.

[0056] Embodiment 4

[0057] The invention discloses a five-grain sour cake and a preparation method thereof. The adopted technical scheme comprises the following components, measured by weight: 250 parts of corn grits, 100-150 parts of tartary buckwheat flour, 15 parts of wheat flour, 0.1 parts of edible baking soda, 0.2 parts of yeast powder and 30-40 parts of sweetener.

[0058] A method for preparing grain acid cake, characterized in that it comprises the following steps:

[0059] S1. Raw material pretreatment: Wash corn grits and buckwheat flour separately, and then soak them in clean water for 24 hours. Take them out after soaking and drain the water. Grind the corn grits and buckwheat flour that have been drained, and pass them through a 80-120 mesh sieve to obtain powder for later use;

[0060] S2, mixing and grinding: mixing the powders obtained in S1 and grinding them into a slurry, and adding baking soda and wheat flour into the slurry in proportion to prepare a batter;

[0061] S3, fermentation: pour the prepared batter into the fermentation container, seal the container, and ferment at 21-32℃ for 24-36 hours until the batter expands by 1.5-2 times, a small amount of pores appear on the surface, and there is a distinct wine aroma and sour taste, then add sweetener to the batter and stir evenly;

[0062] S4, shaping and steaming: pour the fermented batter into the mold and shape it into the desired shape, such as round, square, etc. Put the shaped sour cake into the steamer and steam it over high heat for 20-30 minutes until the sour cake is cooked through and the surface is smooth and elastic;

[0063] S5. Cooling and packaging: After the steamed sour cake is taken out of the pot, it is naturally cooled to room temperature. Then the cooled five-grain sour cake is packaged with food-grade packaging materials, first put into a sealed bag, then put into a paper box, and stored in an environment of 0-8 degrees. The shelf life can reach 15 days. If stored in a frozen environment, the shelf life can reach 60 days.

[0064] As a preferred technical solution of the present invention, the sweetener is any one of white sugar and brown sugar.

[0065] This can be used to make sour buckwheat-flavored five-grain cakes.

[0066] Embodiment 5

[0067] The invention discloses a five-grain sour cake and a preparation method thereof. The technical scheme adopted is that the cake comprises the following components, measured by weight: 250 parts of corn grits, 70-80 parts of coix seeds, 15 parts of wheat flour, 0.1 parts of baking soda, 0.2 parts of yeast powder and 30-40 parts of sweetener.

[0068] A method for preparing grain acid cake, characterized in that it comprises the following steps:

[0069] S1. Raw material pretreatment: Wash corn grits and coix seed rice separately, then soak them in clean water for 24 hours, remove them and drain the water after soaking, grind the corn grits and coix seed rice, pass them through a 80-120 mesh sieve, and obtain powder for later use;

[0070] S2, mixing and grinding: mixing the powders obtained in S1 and grinding them into a slurry, and adding baking soda and wheat flour into the slurry in proportion to prepare a batter;

[0071] S3, fermentation: pour the prepared batter into the fermentation container, seal the container, and ferment at 21-32℃ for 24-36 hours until the batter expands by 1.5-2 times, a small amount of pores appear on the surface, and there is a distinct wine aroma and sour taste, then add sweetener to the batter and stir evenly;

[0072] S4, shaping and steaming: pour the fermented batter into the mold and shape it into the desired shape, such as round, square, etc. Put the shaped sour cake into the steamer and steam it over high heat for 20-30 minutes until the sour cake is cooked through and the surface is smooth and elastic;

[0073] S5. Cooling and packaging: After the steamed sour cake is taken out of the pot, it is naturally cooled to room temperature. Then the cooled five-grain sour cake is packaged with food-grade packaging materials, first put into a sealed bag, then put into a paper box, and stored in an environment of 0-8 degrees. The shelf life can reach 15 days. If stored in a frozen environment, the shelf life can reach 60 days.

[0074] This can be used to make sour grain cake with coix seed and rice flavor.

[0075] As a preferred technical solution of the present invention, the sweetener is any one of white sugar and brown sugar.

[0076] Embodiment 6

[0077] The invention discloses a five-grain sour cake and a preparation method thereof. The technical scheme adopted is that the cake comprises the following components, measured by weight: 250 parts of corn grits, 200-300 parts of sorghum rice, 15 parts of wheat flour, 0.1 parts of baking soda, 0.2 parts of yeast powder and 30-40 parts of sweetener.

[0078] A method for preparing grain acid cake, characterized in that it comprises the following steps:

[0079] S1. Raw material pretreatment: Wash corn grits and sorghum rice separately, then soak them in clean water for 24 hours, remove them and drain the water after soaking, grind the drained corn grits and sorghum rice, pass them through a 80-120 mesh sieve, and obtain powder for later use;

[0080] S2, mixing and grinding: mixing the powders obtained in S1 and grinding them into a slurry, and adding baking soda and wheat flour into the slurry in proportion to prepare a batter;

[0081] S3, fermentation: pour the prepared batter into the fermentation container, seal the container, and ferment at 21-32℃ for 24-36 hours until the batter expands by 1.5-2 times, a small amount of pores appear on the surface, and there is a distinct wine aroma and sour taste, then add sweetener to the batter and stir evenly;

[0082] S4, shaping and steaming: pour the fermented batter into the mold and shape it into the desired shape, such as round, square, etc. Put the shaped sour cake into the steamer and steam it over high heat for 20-30 minutes until the sour cake is cooked through and the surface is smooth and elastic;

[0083] S5. Cooling and packaging: After the steamed sour cake is taken out of the pot, it is naturally cooled to room temperature. Then the cooled five-grain sour cake is packaged with food-grade packaging materials, first put into a sealed bag, then put into a paper box, and stored in an environment of 0-8 degrees. The shelf life can reach 15 days. If stored in a frozen environment, the shelf life can reach 60 days.

[0084] As a preferred technical solution of the present invention, the sweetener is any one of white sugar and brown sugar.

[0085] This can be used to make sorghum rice flavored five-grain sour cake.

[0086] Embodiment 7

[0087] The invention discloses a five-grain sour cake and a preparation method thereof. The adopted technical scheme comprises the following components, measured by weight: 250 parts of corn grits, 20-300 parts of flavor extracts, 15 parts of wheat flour, 0.1 parts of edible baking soda, 0.2 parts of yeast powder and 30-40 parts of sweeteners.

[0088] As a preferred technical solution of the present invention, the flavor extract is fresh purple sweet potato and rice, the weight portion of the fresh purple sweet potato is 40-60 parts, and the weight portion of the rice is 20-40 parts.

[0089] A method for preparing grain acid cake, characterized in that it comprises the following steps:

[0090] S1. Raw material pretreatment: Wash corn grits, fresh purple sweet potato and rice respectively, then soak them in clean water for 24 hours, remove them and drain the water after soaking, grind the corn grits, fresh purple sweet potato and rice, pass them through a 80-120 mesh sieve, and obtain powder for later use;

[0091] S2, mixing and grinding: mixing the powders obtained in S1 and grinding them into a slurry, and adding baking soda and wheat flour into the slurry in proportion to prepare a batter;

[0092] S3, fermentation: pour the prepared batter into the fermentation container, seal the container, and ferment at 21-32℃ for 24-36 hours until the batter expands by 1.5-2 times, a small amount of pores appear on the surface, and there is a distinct wine aroma and sour taste, then add sweetener to the batter and stir evenly;

[0093] S4, shaping and steaming: pour the fermented batter into the mold and shape it into the desired shape, such as round, square, etc. Put the shaped sour cake into the steamer and steam it over high heat for 20-30 minutes until the sour cake is cooked through and the surface is smooth and elastic;

[0094] S5. Cooling and packaging: After the steamed sour cake is taken out of the pot, it is naturally cooled to room temperature. Then the cooled five-grain sour cake is packaged with food-grade packaging materials, first put into a sealed bag, then put into a paper box, and stored in an environment of 0-8 degrees. The shelf life can reach 15 days. If stored in a frozen environment, the shelf life can reach 60 days.

[0095] As a preferred technical solution of the present invention, the sweetener is any one of white sugar and brown sugar.

[0096] This can be used to make purple sweet potato flavored five-grain sour cake.

[0097] Embodiment 8

[0098] The invention discloses a five-grain sour cake and a preparation method thereof. The adopted technical scheme comprises the following components, measured by weight: 250 parts of corn grits, 20-300 parts of flavor extracts, 15 parts of wheat flour, 0.1 parts of edible baking soda, 0.2 parts of yeast powder and 30-40 parts of sweeteners.

[0099] As a preferred technical solution of the present invention, the flavor extract is soybean and rice, the weight portion of the soybean is 60-90 parts, and the weight portion of the rice is 20-30 parts.

[0100] A method for preparing grain acid cake, characterized in that it comprises the following steps:

[0101] S1. Raw material pretreatment: Wash corn grits, soybeans and rice respectively, and then soak them in clean water for 24 hours. Drain the water after soaking, grind the corn grits, soybeans and rice, and pass them through a 80-120 mesh sieve to obtain powder for later use;

[0102] S2, mixing and grinding: mixing the powders obtained in S1 and grinding them into a slurry, and adding baking soda and wheat flour into the slurry in proportion to prepare a batter;

[0103] S3, fermentation: pour the prepared batter into the fermentation container, seal the container, and ferment at 21-32℃ for 24-36 hours until the batter expands by 1.5-2 times, a small amount of pores appear on the surface, and there is a distinct wine aroma and sour taste, then add sweetener to the batter and stir evenly;

[0104] S4, shaping and steaming: pour the fermented batter into the mold and shape it into the desired shape, such as round, square, etc. Put the shaped sour cake into the steamer and steam it over high heat for 20-30 minutes until the sour cake is cooked through and the surface is smooth and elastic;

[0105] S5. Cooling and packaging: After the steamed sour cake is taken out of the pot, it is naturally cooled to room temperature. Then the cooled five-grain sour cake is packaged with food-grade packaging materials, first put into a sealed bag, then put into a paper box, and stored in an environment of 0-8 degrees. The shelf life can reach 15 days. If stored in a frozen environment, the shelf life can reach 60 days.

[0106] As a preferred technical solution of the present invention, the sweetener is any one of white sugar and brown sugar.

[0107] This can be used to make sour grain cake with bean flavor.

[0108] Components not described in detail herein are prior art.

[0109] Although the specific embodiments of the present invention are described in detail above, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in this field without departing from the purpose of the present invention, and modifications or deformations without creative labor are still within the protection scope of the present invention.

Claims

1. A kind of grain acid cake, characterized in that: The invention comprises the following components in parts by weight: 200-300 parts of corn grits, 20-300 parts of flavor extracts, 10-20 parts of wheat flour, 0.1-1 parts of baking soda, 0.1-1 parts of yeast powder and 30-40 parts of sweeteners.

2. The grain acid cake according to claim 1, characterized in that: The flavor extract is rice and its weight portion is 30-40 parts.

3. The grain acid cake according to claim 1, characterized in that: The flavor extract is black rice and its weight portion is 50-75 parts.

4. The grain acid cake according to claim 1, characterized in that: The flavor extract is tartary buckwheat flour and its weight portion is 100-150 parts.

5. The five-grain sour cake according to claim 1, characterized in that: The flavor extract is coix seed rice, and its weight portion is 70-80 portions.

6. The grain acid cake according to claim 1, characterized in that: The flavor extract is sorghum rice, and its weight portion is 200-300 parts.

7. The grain acid cake according to claim 1, characterized in that: The flavor extract is fresh purple sweet potato and rice, the weight portion of the fresh purple sweet potato is 40-60 parts, and the weight portion of the rice is 20-40 parts.

8. The grain sour cake according to claim 1, characterized in that: The flavor extract is soybean and rice, the soybean accounts for 60-90 parts by weight, and the rice accounts for 20-30 parts by weight.

9. The method for preparing the grain acid cake according to any one of claims 1 to 8, characterized in that: The following steps are involved: S1. Raw material pretreatment: Wash corn grits and flavor extract separately, then soak them in clean water for 24 hours, remove them and drain the water after soaking, grind the corn grits and flavor extract after draining the water, pass them through a 80-120 mesh sieve, and obtain powder for later use; S2, mixing and grinding: mixing the powders obtained in S1 and grinding them into a slurry, and adding baking soda and wheat flour into the slurry in proportion to prepare a batter; S3, fermentation: pour the prepared batter into the fermentation container, seal the container, and ferment at 21-32℃ for 24-36 hours until the batter expands by 1.5-2 times, a small amount of pores appear on the surface, and there is a distinct wine aroma and sour taste, then add sweetener to the batter and stir evenly; S4, shaping and steaming: pour the fermented batter into the mold and shape it into the desired shape, such as round, square, etc. Put the shaped sour cake into the steamer and steam it over high heat for 20-30 minutes until the sour cake is cooked through and the surface is smooth and elastic; S5. Cooling and packaging: After the steamed sour cake is taken out of the pot, it is naturally cooled to room temperature. Then the cooled five-grain sour cake is packaged with food-grade packaging materials, first put into a sealed bag, then put into a paper box, and stored in an environment of 0-8 degrees. The shelf life can reach 15 days. If stored in a frozen environment, the shelf life can reach 60 days.

10. The grain acid cake according to claim 9, characterized in that: The sweetener is any one of white sugar and brown sugar.