Fermentation type fresh waxy corn chiffon cake and making method thereof

Abstract

The invention relates to the technical field of fresh waxy corn chiffon cake processing, in particular to a fermentation type fresh waxy corn chiffon cake and a making method thereof.The fermentation type fresh waxy corn chiffon cake is prepared from, by weight, 52-58 parts of protein, 18-20 parts of white granulated sugar, 0.45-0.5 part of tartar powder, 8-10 parts of milk, 3-4 parts of rice oil and 0.15-0.2 part of edible salt. The fermented waxy corn whole pulp comprises the following raw materials in parts by weight: 400-450 parts of waxy corn whole pulp, 4-5 parts of yeast powder and 4-5 parts of lactic acid bacteria powder, and the fermented waxy corn whole pulp comprises the following raw materials in parts by weight: 40-45 parts of fermented waxy corn whole pulp, 20-24 parts of egg yolk, 0.05-0.1 part of a compound enzyme preparation and 1-1.5 parts of psyllium seed husk. Fresh waxy corn is adopted as a raw material to make the chiffon cake, the chiffon cake is compounded with psyllium seed husk for use, and the corn chiffon cake which is rich in flavor, fine and smooth in tissue and moist in taste is obtained by adopting a probiotic fermentation technology, an enzymolysis procedure and a vacuum gelatinization process.

Description

Technical Field

[0001] The invention relates to the technical field of fresh glutinous corn chiffon cake processing, in particular to a fermented fresh glutinous corn chiffon cake and a preparation method thereof. Background Art

[0002] As the pace of modern life accelerates, consumers consume too much refined grains, and health problems such as obesity, diabetes and high blood pressure are becoming increasingly prominent. Whole grains and their products are rich in dietary fiber, vitamins and minerals, which help control weight, improve digestion and reduce the risk of chronic diseases, and are becoming more and more popular in the market. In this context, whole grain cakes came into being and became a healthy alternative to traditional cakes.

[0003] Waxy corn has a sticky taste, rich aroma, and high nutritional value. However, the content of glutinous corn amylopectin is extremely high, and glutinous corn cakes lack support and elasticity, have a rough taste, and are very easy to age. In addition, cakes made with corn flour or wheat flour lack corn aroma. As a new resource food raw material, psyllium husk is a natural source of dietary fiber. When used with glutinous corn whole pulp, it gives the cake nutritional value and swelling properties. As natural enzyme preparations, α-amylase and cellulase can hydrolyze amylopectin and crude fiber, giving corn cakes fineness and extending the shelf life. At the same time, enzyme preparations have biological activity, and it is necessary to add heat preservation and enzymolysis steps to the traditional chiffon cake production process. Kluyveromyces marxianus and Lactobacillus plantarum are probiotics that have the function of regulating the balance of intestinal flora. The combination of yeast and lactic acid bacteria and inoculation into the whole glutinous corn pulp can degrade crude fiber and macromolecular starch on the one hand, improve the fineness of the cake; on the other hand, it gives the chiffon cake a fermented flavor and stimulates the aroma of corn; in addition, probiotics ferment and metabolize to produce prebiotics, giving the product functionality.

[0004] Chinese invention patent CN118985660A discloses a slow-digestible corn cake, which is made from modified glutinous corn flour and wheat flour. The digestibility of the product has been significantly improved, but the researchers did not pay attention to the aroma and taste of the product. Chinese invention patent CN105494559A provides an alkalized wet-milled corn cake made from whole corn flour, which has a moist taste and tight texture, greatly improving the edible value of corn, but the alkalization wet-milling process is complicated and the operability is not strong. Chinese invention patent CN107751725A discloses a formula and process for steaming spleen-strengthening corn cake, which also has problems of poor taste and flavor. In view of the problems in the prior art, the present invention proposes a fermented fresh glutinous corn chiffon cake and a method for making it. By improving the process, a corn chiffon cake with a strong flavor, delicate texture and moist taste is obtained to satisfy the user's edible taste. Summary of the invention

[0005] The purpose of the present invention is to provide a fermented fresh glutinous corn chiffon cake and a production method thereof. The chiffon cake is prepared by using fresh glutinous corn as a raw material, and is compounded with psyllium husk, and a probiotic fermentation technology, an enzymatic hydrolysis procedure and a vacuum gelatinization process are adopted to obtain a corn chiffon cake with a rich flavor, delicate texture and moist taste, thereby solving the problems in the background technology.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a fermented fresh glutinous corn chiffon cake, which comprises the following raw materials in parts by weight: 52-58 parts of egg whites, 18-20 parts of white sugar, 0.45-0.5 parts of tartrate powder, 8-10 parts of milk, 3-4 parts of rice oil, 0.15-0.2 parts of edible salt, 40-45 parts of fermented glutinous corn whole pulp, 20-24 parts of egg yolks, 0.05-0.1 parts of compound enzyme preparations, and 1-1.5 parts of psyllium husks, wherein the fermented glutinous corn whole pulp comprises the following raw materials in parts by weight: 400-450 parts of glutinous corn whole pulp, 4-5 parts of yeast powder, and 4-5 parts of lactic acid bacteria powder.

[0007] Preferably, the yeast powder is Kluyveromyces marxianus, and the total colony count is ≥5.0×10 5 cfu / g.

[0008] Preferably, the lactic acid bacteria powder is Lactobacillus plantarum, and the total colony count is ≥5.0×10 6 cfu / g.

[0009] Preferably, the compound enzyme preparation comprises, by weight, 0-1 parts of α-amylase, 1-2 parts of cellulase, and 97-99 parts of corn starch, wherein the activity of α-amylase is 1000 U / g, and the activity of cellulase is 1200 U / g.

[0010] The present invention also provides a method for making a fermented fresh glutinous corn chiffon cake, which comprises the following steps:

[0011] Step 1: Preparation of glutinous corn whole pulp: pour fresh glutinous corn kernels into a wall breaking machine, homogenize at high speed for 1 minute, and filter to obtain glutinous corn whole pulp;

[0012] Step 2: Fermentation of glutinous corn whole pulp: put the glutinous corn whole pulp into a glass triangular bottle, autoclave it at 121°C for 12 minutes, add yeast powder and lactic acid bacteria powder after cooling to 30°C, and ferment it at 30°C for 12-18 hours;

[0013] Step 3: For the egg white part, refrigerate the fresh egg whites to 5±2℃, add sugar and tartar powder, and beat at medium speed until the specific gravity reaches 0.20±0.01 to obtain the egg white part;

[0014] Step 4: For batter preparation, pour milk, rice oil, edible salt, fermented glutinous corn pulp, psyllium husk and compound enzyme preparation into a gelatinization pot, and stir while following the procedure of heating - keeping warm - heating - keeping warm - cooling down, then add egg yolk, stir until uniform, and obtain batter;

[0015] Step 5: To make the cake, mix the egg whites and batter evenly, pour into a baking pan, scrape it flat, and bake on a flat oven with the upper heat at 185℃ and the lower heat at 160℃ for 30±1min.

[0016] Preferably, the compound enzyme preparation in step 4 needs to be dissolved in 50 ml of milk before use.

[0017] Preferably, in step 4, the stirring speed of the stirring paddle is 150 r / min in the first 10 seconds, and then the stirring speed is maintained at 80 r / min.

[0018] Preferably, the test procedure in step 4 is: heating from 25°C to 55°C at a rate of 6°C / min, maintaining at this temperature for 10-30min, then heating to 85°C at a rate of 6°C / min and maintaining for 2min, and then cooling to 45°C at a rate of 10°C / min.

[0019] Preferably, the procedure in step 4 is carried out under vacuum conditions with a vacuum degree of -30 kPa.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] 1. The chiffon cake production process of the present invention is simple. Fresh glutinous corn is processed by wall breaking technology to obtain glutinous corn whole pulp, and probiotic species Kluyveromyces marxianus and Lactobacillus plantarum are inoculated after sterilization, which gives the chiffon cake a natural soft and glutinous taste and fermented aroma on the one hand, and gives the cake probiotic functionality on the other hand. By combining glutinous corn whole pulp with psyllium husk, 100% of the wheat flour in traditional chiffon cake is replaced, the dietary fiber content is increased while strengthening the cake skeleton, and the expansibility of the cake is improved. The dietary fiber level of the glutinous corn chiffon cake in the present invention reaches 6.0g / 100g, which is much higher than that of ordinary chiffon cake.

[0022] 2. The present invention adopts a vacuum gelatinization process, and emulsifies and gelatinizes the fresh glutinous corn whole pulp according to the "heating-keeping-heating-keeping-cooling" procedure. The amylopectin and crude fiber in the glutinous corn are decomposed, which improves the water absorption of the batter and gives the product a moist taste. At the same time, milk, rice oil and glutinous corn whole pulp are fully emulsified to make the product more delicate. The introduction of the vacuum gelatinization pot realizes intelligent heating-cooling-keeping. Compared with the traditional gelatinization pot, it is more convenient to operate, the temperature control is more precise, and the product is more stable, which greatly empowers the fresh glutinous corn chiffon cake.

[0023] 3. The present invention adopts enzymatic hydrolysis technology, scientifically mixes α-amylase and cellulase, and utilizes the coordinated action of the two to slightly decompose the starch molecules and cellulose molecules in the whole glutinous corn pulp, thereby reducing the influence of crude fiber on the cake and improving the fineness and palatability of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a schematic diagram of a finished product of the fermented fresh glutinous corn chiffon cake of the present invention;

[0025] Figure 2 The present invention is a process flow chart of the fermented fresh glutinous corn chiffon cake;

[0026] Figure 3 This is the microbial growth curve of fermenting waxy corn whole pulp of the present invention;

[0027] Figure 4 This is a schematic diagram of the acidity change of the fermented glutinous corn whole pulp of the present invention. DETAILED DESCRIPTION

[0028] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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.

[0029] In the description of the embodiments of the present invention, it should be understood that the terms "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the embodiments of the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first" and "second" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the embodiments of the present invention, the meaning of "multiple" is two or more, unless otherwise clearly and specifically defined.

[0030] In the embodiments of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present invention can be understood according to specific circumstances.

[0031] See also Figure 1 The present invention provides an embodiment: a fermented fresh glutinous corn chiffon cake, which comprises the following raw materials in parts by weight: 52-58 parts of egg whites, 18-20 parts of white sugar, 0.45-0.5 parts of tartrate powder, 8-10 parts of milk, 3-4 parts of rice oil, 0.15-0.2 parts of edible salt, 40-45 parts of fermented glutinous corn whole pulp, 20-24 parts of egg yolks, 0.05-0.1 parts of compound enzyme preparations, and 1-1.5 parts of psyllium husks, wherein the fermented glutinous corn whole pulp comprises the following raw materials in parts by weight: 400-450 parts of glutinous corn whole pulp, 4-5 parts of yeast powder, and 4-5 parts of lactic acid bacteria powder.

[0032] Specifically, the yeast powder is Kluyveromyces marxianus, and the total number of colonies is ≥5.0×10 5 cfu / g.

[0033] Specifically, the lactic acid bacteria powder is Lactobacillus plantarum, and the total colony count is ≥5.0×10 6 cfu / g.

[0034] Specifically, the compound enzyme preparation comprises, by weight, 0-1 parts of α-amylase, 1-2 parts of cellulase, and 97-99 parts of corn starch, wherein the activity of the α-amylase is 1000 U / g, and the activity of the cellulase is 1200 U / g.

[0035] See also Figure 2 The present invention also provides a method for making a fermented fresh glutinous corn chiffon cake, which will be described below in conjunction with specific embodiments:

[0036] Embodiment 1:

[0037] Ingredients: 580g egg white, 200g white sugar, 5g tartare powder, 100g milk, 40g rice oil, 2g table salt, 240g egg yolk, 1g compound enzyme preparation, 15g psyllium husk, 450g fresh glutinous corn kernels, 4.5g yeast powder, 4.5g lactic acid bacteria powder.

[0038] The preparation method comprises the following steps:

[0039] Step 1: Prepare the whole glutinous corn pulp. Pour the fresh glutinous corn kernels into a wall breaking machine, homogenize at high speed for 1 minute, and filter to obtain the whole glutinous corn pulp.

[0040] Step 2: fermenting the whole glutinous corn pulp, putting the whole glutinous corn pulp into a glass triangular bottle, treating it in an autoclave at 121° C. for 12 min, inoculating yeast powder and lactic acid bacteria powder after cooling to 30° C., and fermenting it at 30° C. for 12 h to obtain the fermented whole glutinous corn pulp;

[0041] Step 3: For the egg whites, refrigerate the fresh egg whites to 5°C, add sugar and tartar powder, and beat at medium speed until the specific gravity reaches 0.2 to obtain the egg whites;

[0042] Step 4: For the batter part, pour milk, rice oil, edible salt, fermented glutinous corn syrup, compound enzyme preparation and psyllium husk into a gelatinization pot, stir at 150 r / min for the first 10 seconds, then keep stirring at 80 r / min, raise the temperature from 25°C to 55°C at a rate of 6°C / min, keep at this temperature for 30 minutes, then raise the temperature to 85°C at a rate of 6°C / min and keep for 2 minutes, then cool to 45°C at a rate of 10°C / min, add egg yolk, stir until uniform, and obtain the batter part;

[0043] Step 5: For the fresh glutinous corn cake, mix the egg white and batter evenly, pour into the baking pan, scrape it flat, put it on a flat oven, set the upper heat to 185℃ and the lower heat to 160℃ for 30 minutes.

[0044] Embodiment 2:

[0045] Ingredients: 580g egg white, 200g white sugar, 5g tartare powder, 100g milk, 40g rice oil, 2g table salt, 240g egg yolk, 1g compound enzyme preparation, 15g psyllium husk, 450g fresh glutinous corn kernels.

[0046] The preparation method comprises the following steps:

[0047] Step 1: Prepare the whole glutinous corn pulp. Pour the fresh glutinous corn kernels into a wall breaking machine, homogenize at high speed for 1 minute, and filter to obtain the whole glutinous corn pulp.

[0048] Step 2: For the egg whites, refrigerate fresh egg whites to 5°C, add sugar and tartar powder, and beat at medium speed until the specific gravity reaches 0.2 to obtain the egg whites;

[0049] Step 3: For the batter part, pour milk, rice oil, edible salt, whole glutinous corn pulp, compound enzyme preparation and psyllium husk into a gelatinization pot, stir at 150 r / min for the first 10 seconds, then keep stirring at 80 r / min, raise the temperature from 25°C to 55°C at a rate of 6°C / min, keep at this temperature for 30 minutes, then raise the temperature to 85°C at a rate of 6°C / min and keep for 2 minutes, then cool to 45°C at a rate of 10°C / min, add egg yolk, stir until uniform, and obtain the batter part;

[0050] Step 4: For the fresh glutinous corn cake, mix the egg whites and batter evenly, pour into a baking pan, scrape it flat, and place it on a flat stove. Heat the upper fire to 185°C and the lower fire to 160°C for 30 minutes.

[0051] The preparation method of Example 2 is the same as that of Example 1, except that the whole glutinous corn pulp of Example 2 is not fermented. The fermentation flavor and corn aroma of Example 1 are more prominent.

[0052] Embodiment 3:

[0053] Ingredients: 580g egg white, 200g white sugar, 5g tartare powder, 100g milk, 40g rice oil, 2g table salt, 240g egg yolk, 15g psyllium husk, 450g fresh glutinous corn kernels, 4.5g yeast powder, 4.5g lactic acid bacteria powder.

[0054] The preparation method comprises the following steps:

[0055] Step 1: Prepare the whole glutinous corn pulp. Pour the fresh glutinous corn kernels into a wall breaking machine, homogenize at high speed for 1 minute, and filter to obtain the whole glutinous corn pulp.

[0056] Step 2: fermenting the whole glutinous corn pulp, putting the whole glutinous corn pulp into a glass triangular bottle, treating it in an autoclave at 121° C. for 12 min, inoculating yeast powder and lactic acid bacteria powder after cooling to 30° C., and fermenting it at 30° C. for 12 h to obtain the fermented whole glutinous corn pulp;

[0057] Step 3: For the egg whites, refrigerate the fresh egg whites to 5°C, add sugar and tartar powder, and beat at medium speed until the specific gravity reaches 0.2 to obtain the egg whites;

[0058] Step 4: For the batter part, pour milk, rice oil, edible salt, fermented glutinous corn pulp and psyllium husk into the gelatinization pot, stir at 150r / min for the first 10s, then keep stirring at 80r / min, raise the temperature from 25°C to 85°C at a rate of 6°C / min, and keep it for 2min, then cool down to 45°C at a rate of 10°C / min, add egg yolk, stir until uniform, and get the batter part;

[0059] Step 5: For the fresh glutinous corn cake, mix the egg white and batter evenly, pour into the baking pan, scrape it flat, put it on a flat oven, set the upper heat to 185℃ and the lower heat to 160℃ for 30 minutes.

[0060] The preparation method of Example 3 is the same as that of Example 1, except that no compound enzyme preparation is added in Example 3, and the step of keeping warm at 55° C. for 30 min in the gelatinization process is omitted.

[0061] Embodiment 4:

[0062] Ingredients: 580g egg white, 200g white sugar, 5g tartare powder, 100g milk, 40g rice oil, 2g table salt, 240g egg yolk, 1g compound enzyme preparation, 450g fresh glutinous corn kernels, 4.5g yeast powder, 4.5g lactic acid bacteria powder.

[0063] The preparation method comprises the following steps:

[0064] Step 1: Prepare the whole glutinous corn pulp. Pour the fresh glutinous corn kernels into a wall breaking machine, homogenize at high speed for 1 minute, and filter to obtain the whole glutinous corn pulp.

[0065] Step 2: fermenting the whole glutinous corn pulp, putting the whole glutinous corn pulp into a glass triangular bottle, treating it in an autoclave at 121° C. for 12 min, inoculating yeast powder and lactic acid bacteria powder after cooling to 30° C., and fermenting it at 30° C. for 12 h to obtain the fermented whole glutinous corn pulp;

[0066] Step 3: For the egg whites, refrigerate the fresh egg whites to 5°C, add sugar and tartar powder, and beat at medium speed until the specific gravity reaches 0.2 to obtain the egg whites;

[0067] Step 4: For the batter part, pour milk, rice oil, edible salt, fermented glutinous corn slurry and compound enzyme preparation into the gelatinization pot, stir at 150r / min for the first 10s, then keep stirring at 80r / min, raise the temperature from 25°C to 55°C at a rate of 6°C / min, keep at this temperature for 30min, then raise the temperature to 85°C at a rate of 6°C / min and keep for 2min, then cool to 45°C at a rate of 10°C / min, add egg yolk, stir until uniform, and obtain the batter part;

[0068] Step 5: For the fresh glutinous corn cake, mix the egg white and batter evenly, pour into the baking pan, scrape it flat, put it on a flat oven, set the upper heat to 185℃ and the lower heat to 160℃ for 30 minutes.

[0069] The preparation method of Example 4 is the same as that of Example 1, except that the psyllium husk is not added in Example 4.

[0070] Comparative Example 1:

[0071] The preparation method of Comparative Example 1 is the same as that of Example 1, the only difference is that the "fresh glutinous corn" in Comparative Example 1 is adjusted to "fresh sweet corn".

[0072] Comparative Example 2:

[0073] The raw materials of Comparative Example 2 are the same as those of Example 1, and the only difference is that in Comparative Example 2, "keeping warm at 55° C. for 30 min during the gelatinization process" is adjusted to "keeping warm at 55° C. for 10 min during the gelatinization process".

[0074] Comparative Example 3:

[0075] The raw materials of Comparative Example 3 are the same as those of Example 1, and the only difference is that in Comparative Example 3, "keeping at 55° C. for 30 min during the gelatinization process" is adjusted to "keeping at 55° C. for 60 min during the gelatinization process".

[0076] Technical effect:

[0077] 1. Please refer to Figure 3 , Figure 3 This is the microbial growth curve of the fermented glutinous corn whole pulp of the present invention. The fermented glutinous corn whole pulp after inoculation with yeast and lactic acid bacteria is placed at 30°C for continuous fermentation for 24 hours. Samples are taken every 2 hours and spread on YM and MRS plates for live bacteria counting. In the growth curve, the horizontal axis is time, and the vertical axis is the logarithm of the colony concentration Lg (cfu / mL).

[0078] 2. Please refer to Figure 4 , Figure 4 This is a schematic diagram of the acidity change of the fermented glutinous corn whole pulp of the present invention. The fermented glutinous corn whole pulp after inoculation with yeast and lactic acid bacteria is placed at 30°C for continuous fermentation for 24 hours. Every 6 hours, 10.0 g of the fermented glutinous corn whole pulp is mixed evenly with 90 g of sterile saline, and the pH value is measured. The fermentation dilution is titrated with 0.1 mol / L sodium hydroxide to a final pH value of 8.5, and the volume of sodium hydroxide consumed is recorded, which is TTA.

[0079] 3. Product specific volume: Measure the weight and volume of the cake and calculate the specific volume. The calculation formula for specific volume is: specific volume = finished cake volume (mL) / weight (g).

[0080] 4. Full texture test method: After the chiffon cake is sliced, it is refrigerated and stored for 3 days for full texture analysis. A secondary compression test is performed using a TA.XTC-18 texture analyzer and a TA / 36 cylindrical probe to record hardness and elasticity. Test parameters: mode, double compression; deformation, 50%; pre-test speed, 1.00mm / s; test speed, 1.00mm / s; post-test speed, 5.00mm / s; trigger force, 5.000gf, and each sample is tested 5 times.

[0081] 5. Sensory evaluation: The quality of the cake is evaluated comprehensively from four aspects: texture (3 points), moisture (3 points), taste (2 points) and softness (2 points). The evaluation team consists of 10 professional sensory evaluators and the average score is taken.

[0082] Table 1 Quality comparison of glutinous corn chiffon cake

[0083] Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Specific volume / (mL / g) 4.29 4.22 4.18 3.79 3.42 4.18 3.22 Hardness / gf 288.40 285.62 354.81 322.59 328.42 321.45 368.90 elasticity 0.91 0.89 0.88 0.74 0.80 0.88 0.70 Sensory score 9.2 8.8 8.5 8.0 7.8 8.2 7.0

[0084] It can be seen from the above technical effects that the fermented glutinous corn whole pulp is fermented for 12-18h, the number of yeast and lactic acid bacteria tends to be stable, and the ratio of 1:10 is maintained. The extended fermentation time will destroy the balance of the flora. Therefore, the optimal fermentation time of the fermented glutinous corn whole pulp made by the present invention is 12-18h. The glutinous corn cake fermented by yeast and lactic acid bacteria has more prominent fermentation flavor and corn aroma, which empowers the sensory score of the product. The glutinous corn starch content is higher and the expansion is stronger. Compared with sweet corn, it is more suitable for making chiffon cake. The compound enzyme preparation significantly improves the softness and elasticity of the chiffon cake, but insufficient or too long enzymolysis time will lead to an increase in cake hardness and a decrease in specific volume. The round-shell psyllium husk significantly improves the expansion of the glutinous corn cake, increases the specific volume and reduces the hardness. The fermented glutinous corn chiffon cake made by the present invention is matched with the new resource food raw material round-shell psyllium husk, and adopts probiotic fermentation technology, enzymolysis procedure and vacuum gelatinization process. The product has both nutrition and deliciousness and has great market potential.

[0085] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

Claims

1. A fermented fresh glutinous corn chiffon cake, characterized in that: The invention comprises the following raw materials in parts by weight: 52-58 parts of egg whites, 18-20 parts of white sugar, 0.45-0.5 parts of tartrate powder, 8-10 parts of milk, 3-4 parts of rice oil, 0.15-0.2 parts of edible salt, 40-45 parts of fermented glutinous corn pulp, 20-24 parts of egg yolks, 0.05-0.1 parts of compound enzyme preparations, and 1-1.5 parts of psyllium husks. The fermented glutinous corn pulp comprises the following raw materials in parts by weight: 400-450 parts of glutinous corn pulp, 4-5 parts of yeast powder, and 4-5 parts of lactic acid bacteria powder.

2. The fermented fresh glutinous corn chiffon cake according to claim 1, characterized in that: The yeast powder is Kluyveromyces marxianus, and the total number of colonies is ≥5.0×10 5 cfu / g.

3. The fermented fresh glutinous corn chiffon cake according to claim 1, characterized in that: The lactic acid bacteria powder is Lactobacillus plantarum, and the total colony count is ≥5.0×10 6 cfu / g.

4. The fermented fresh glutinous corn chiffon cake according to claim 1, characterized in that: The compound enzyme preparation comprises, by weight, 0-1 parts of alpha-amylase, 1-2 parts of cellulase, and 97-99 parts of corn starch, wherein the activity of the alpha-amylase is 1000 U / g, and the activity of the cellulase is 1200 U / g.

5. The method for making a fermented fresh glutinous corn chiffon cake according to claims 1-4, characterized in that: The steps include: Step 1: Preparation of glutinous corn pulp: Pour fresh glutinous corn kernels into a wall breaking machine, homogenize at high speed for 1 minute, and filter to obtain glutinous corn pulp; Step 2: Fermentation of glutinous corn whole pulp: put the glutinous corn whole pulp into a glass triangular bottle, autoclave it at 121°C for 12 minutes, add yeast powder and lactic acid bacteria powder after cooling to 30°C, and ferment it at 30°C for 12-18 hours; Step 3: For the egg white part, refrigerate the fresh egg whites to 5±2℃, add sugar and tartar powder, and beat at medium speed until the specific gravity reaches 0.20±0.01 to obtain the egg white part; Step 4: For batter preparation, pour milk, rice oil, edible salt, fermented glutinous corn pulp, psyllium husk and compound enzyme preparation into a gelatinization pot, and stir while following the procedure of heating - keeping warm - heating - keeping warm - cooling down, then add egg yolk, stir until uniform, and obtain batter; Step 5: To make the cake, mix the egg whites and batter evenly, pour into a baking pan, scrape it flat, and bake on a flat oven with the upper heat at 185℃ and the lower heat at 160℃ for 30±1min.

6. The method for making a fermented fresh glutinous corn chiffon cake according to claim 5, characterized in that: The compound enzyme preparation in step 4 needs to be dissolved in 50 ml of milk before use.

7. The method for making a fermented fresh glutinous corn chiffon cake according to claim 5, characterized in that: In step 4, the stirring speed of the stirring paddle is 150 r / min in the first 10 seconds, and then the stirring speed is maintained at 80 r / min.

8. The method for making a fermented fresh glutinous corn chiffon cake according to claim 5, characterized in that: The test procedure in step 4 is: heating from 25°C to 55°C at a rate of 6°C / min, maintaining at this temperature for 10-30 minutes, then heating to 85°C at a rate of 6°C / min and maintaining for 2 minutes, and then cooling to 45°C at a rate of 10°C / min.

9. The method for making a fermented fresh glutinous corn chiffon cake according to claim 5, characterized in that: The procedure in step 4 is carried out under vacuum conditions, with a vacuum degree of -30 kPa.

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