CN100415102C - A kind of frozen corn dough and production method thereof - Google Patents

Abstract

The invention relates to a frozen corn dough and a production method thereof, belonging to the technical field of food processing. It mainly dissolves hemicellulase in water to prepare an enzyme solution, and puts it in a constant temperature incubator to activate it for use; put ghee and granulated sugar in a mixing tank and beat evenly, then add eggs, continue to beat, add water and stir well, Then add the mixture of corn flour, milk powder, baking powder, salt, gum arabic and sodium carboxymethyl cellulose and continue to whip, then add the activated enzyme solution, put it into a mold after whipping, and refrigerate it for later use after quick freezing. That is the finished product. Because the present invention uses yellow corn flour as the main raw material, the nutritional value and functional characteristics of the product are increased; the texture and mouthfeel of the product are improved by adding gum arabic, sodium carboxymethylcellulose and hemicellulase; It is convenient and suitable for baking in traditional ovens and baking machines, making it possible for families to make corn snack foods baked in ovens.

Description

A kind of frozen corn dough and production method thereof

technical field

The invention relates to a frozen corn dough and a production method thereof. Specifically, corn flour is used as a main raw material, which can increase the nutrition and functionality of the product, further improve the texture and taste of the product, and belongs to the technical field of food processing.

Background technique

Among the world's grain resources, corn occupies a very important position. Its output accounts for a quarter of the world's grain output, reaching more than 500 million tons. my country is a major producer of corn, with a current output of 100 million tons, ranking second in the world. Whether corn is used as a resource or a commodity raw material, it is a "strategic issue" that cannot be ignored.

With the development of economy and science and technology, the nutritional value and health function of corn are gradually recognized. The famous nutritionist Yu Ruomu said: "Corn is a longevity food, and it is fully qualified as a staple food." Every 100 grams of yellow corn flour contains 8.4 grams of protein, 0.31 mg of vitamin _B1 , 0.12 mg of carotene, and 1.5 grams of cellulose; It is also rich in linoleic acid that can lower cholesterol in human blood and soften arteries, as well as anti-cancer trace elements such as selenium, magnesium, and iron; it also contains lutein and zeaxanthin, both of which are isomers. Belongs to carotenoids. It has unique physiological functions in reducing the occurrence and development of cancer, reducing the incidence of cardiovascular diseases, enhancing immune function and visual protection. Thereby corn is called " golden crop " in the world, is one of healthy and long-lived food. In the prior art, corn is usually made into powder or granules, cornmeal can be made into steamed buns or porridge or pot stickers; granules can be made into polenta and the like. Because the cornmeal is coarser, these food textures and the mouthfeel of making are relatively poor, are difficult for being accepted by people.

Contents of the invention

The purpose of the present invention is to provide a corn snack food made of yellow corn flour as the main raw material, which can make full use of corn resources; improve the texture of the product by adding gum arabic, sodium carboxymethylcellulose, and hemicellulase and mouthfeel, overcome the shortcomings of rough cornmeal and poor mouthfeel; make it into convenient frozen corn dough suitable for baking in traditional ovens and a production method thereof by freezing.

Main solution of the present invention is realized like this:

The present invention mainly takes corn flour: 29-35% by weight, granulated sugar: 15-20% by weight, ghee: 18-22% by weight, baking powder: 0.7-1.1% by weight, eggs: 18-20% by weight , salt: 0.13 to 0.18% by weight, milk powder: 3 to 4% by weight, water: 9 to 11% by weight, gum arabic: 0.04 to 0.06% by weight, sodium carboxymethylcellulose: 0.001 to 0.002% by weight %, hemicellulase: 0.0015 to 0.0025% by weight. Dissolve hemicellulase in water to prepare an enzyme solution, place it in a constant temperature incubator for activation; put ghee and sugar in a mixing tank and beat evenly, then add eggs, continue to beat, add water and stir well, then add The mixture of corn flour, milk powder, baking powder, salt, gum arabic and sodium carboxymethyl cellulose is continuously whipped, then the activating enzyme solution is added, put into a mold after whipping, and then refrigerated for later use after quick freezing, which is finished product.

The processing steps of the present invention's production of frozen corn dough are as follows:

1. Dissolve 0.0015-0.0025% by weight of hemicellulase in water to prepare an enzyme solution. The concentration of the solution is 3-5% by weight, and place it in a constant temperature incubator at 28-32°C for activation before use;

2. Take ghee: 18-22% by weight and granulated sugar: 15-20% by weight, put them into the mixing tank and whip for 1-2 minutes at a slow speed, and then change to fast whipping for 15-25 minutes after stirring well;

3. Add eggs: 18-20% by weight, continue whipping at a slow speed for 1-2 minutes, then beat at a medium speed for 3-6 minutes, add water: 9-11% by weight, and whip the rest at a slow speed for 1-2 minutes After 2 minutes, beat at medium speed for 2 to 3 minutes until well mixed;

4. Corn flour: 29-35% by weight, milk powder: 3-4% by weight, baking powder: 0.7-1.1% by weight, salt: 0.13-0.18% by weight, gum arabic: 0.04-0.06% by weight , sodium carboxymethyl cellulose: 0.001 to 0.002% by weight of the mixture is added, and continue to whip at a slow speed for 1 to 2 minutes;

5. Then add the activated hemicellulase solution, beat at a slow speed for 1 to 2 minutes, then beat at a medium speed for 2 to 3 minutes, continue to whip for 1 to 2 minutes, put it into a mold, and place it at -34 Quickly freeze at ℃～-38℃ until the center temperature of the dough reaches -16℃～-20℃, and then refrigerate at -16℃～-20℃ for later use, which is the finished product.

Compared with the prior art, the present invention has the following advantages:

Because the present invention uses yellow corn flour as the main raw material, the nutritional value and functional characteristics of the product are increased; the texture and mouthfeel of the product are improved by adding gum arabic, sodium carboxymethyl cellulose and hemicellulase; it is made by freezing It is convenient and suitable for baking in traditional ovens and baking machines, making it possible for families to make corn snack foods baked in ovens.

Description of drawings

Fig. 1 is process flow chart of the present invention.

Detailed ways

Below the present invention will be further described in conjunction with the embodiment in the accompanying drawing:

Embodiment one:

In the embodiment of the present invention, corn flour taken through a 80-mesh sieve is: 29% by weight, granulated sugar: 18% by weight, ghee: 19% by weight, baking powder: 1% by weight, eggs: 20% by weight, and salt: : 0.13% by weight, milk powder: 3% by weight, water: 9.827% by weight, gum arabic: 0.04% by weight, sodium carboxymethylcellulose: 0.001% by weight, hemicellulase: 0.002% by weight.

First get hemicellulase and be dissolved in appropriate amount of water and be mixed with enzyme solution, solution concentration is: 3% by weight, be placed in 28 ℃ of constant temperature incubators and activate stand-by; Put ghee and granulated sugar into mixing tank at first at slow speed (1 (speed 1) for 2 minutes, and then change to fast whipping (speed 3) after stirring well (it takes about 15 minutes for the material in the tank to change from yellow to white), then add eggs, and beat for 1 minute at a slow speed , continue beating at medium speed (2nd gear) for about 3 minutes, add the remaining part of the total amount of water (remove the enzyme solution) and stir well (beating at slow speed for 1 minute, continue beating at medium speed for 3 minutes); then add 80 Mesh sieved corn flour, milk powder, baking powder, salt, gum arabic and sodium carboxymethyl cellulose, whipped for 1 minute at a slow speed, then added the activated enzyme solution, and whipped for 1 minute at a slow speed Minutes, whipped at medium speed for 2 minutes at medium speed, and whipped for 2 minutes at fast speed, finally weighed, put into cake molds, and placed at -35°C for quick freezing until the center temperature of the dough reached -16°C, then Refrigerate at -16°C, and bake as you go. The baking conditions are generally 185°C for both the upper and lower heat.

Embodiment two:

In the embodiment of the present invention, corn flour taken through a 80-mesh sieve is: 32% by weight, granulated sugar: 15% by weight, ghee: 20% by weight, baking powder: 1% by weight, eggs: 19% by weight, and salt: : 0.13% by weight, milk powder: 3% by weight, water: 9.816% by weight, gum arabic: 0.05% by weight, sodium carboxymethylcellulose: 0.002% by weight, and hemicellulase: 0.002% by weight.

First get hemicellulase and be dissolved in appropriate amount of water and be mixed with enzyme solution, solution concentration is: 3% by weight, put in 28 constant temperature incubators and activate stand-by; Put ghee and granulated sugar in mixing tank at first and in slow speed (1 file ) under the condition of whipping for 2 minutes, and then change to fast whipping (speed 3) after stirring well (that is, the material in the tank turns from yellow to white, it takes about 15 minutes), then add eggs, and whip for 2 minutes at a slow speed, Continue beating at medium speed (level 2) for about 4 minutes, add the remaining part of the total amount of water (remove the prepared enzyme solution) and stir well (whip at slow speed for 2 minutes, continue beating at medium speed for 2 minutes); add 80 sieved The mixture of corn flour, milk powder, baking powder, salt, gum arabic and sodium carboxymethylcellulose was whipped for 2 minutes at a slow speed, then the activated enzyme solution was added, and whipped for 2 minutes at a slow speed, Whip for 2 minutes at medium speed, 1 minute at fast speed, weigh, put into cake molds, place at -37°C for quick freezing until the center temperature of the dough reaches -18°C, and then place at -18°C Refrigerate at ℃, and take out and bake as needed. The baking conditions are generally 185℃ for both upper and lower heat.

Embodiment three:

In the embodiment of the present invention, corn flour taken through a 80-mesh sieve is: 35% by weight, granulated sugar: 15% by weight, ghee: 18% by weight, baking powder: 1% by weight, eggs: 18% by weight, and salt: : 0.13% by weight, milk powder: 3% by weight, water: 9.8055% by weight, gum arabic: 0.06% by weight, sodium carboxymethylcellulose: 0.002% by weight, and hemicellulase: 0.0025% by weight.

First get hemicellulase and be dissolved in appropriate amount of water and be mixed with enzyme solution, solution concentration is: 3% by weight, put in 28 constant temperature incubators and activate stand-by; Put ghee and granulated sugar in mixing tank at first and in slow speed (1 file ) under the condition of whipping for 2 minutes, and then change to fast whipping (speed 3) after stirring well (that is, the material in the tank turns from yellow to white, it takes about 15 minutes), then add eggs, and whip at slow speed for 1 minute, Continue beating at medium speed (level 2) for about 6 minutes, add the remaining part of the total amount of water (remove the enzyme preparation solution) and stir well (whip at slow speed for 2 minutes, continue beating at medium speed for 3 minutes); add 80 sieved The mixture of corn flour, milk powder, baking powder, salt, gum arabic and sodium carboxymethylcellulose was whipped for 1 minute under slow speed conditions, then the activated enzyme solution was added, and whipped for 2 minutes under slow speed conditions, Whip for 1 minute at medium speed, 2 minutes at fast speed, weigh, put into cake molds, place at -38°C for quick freezing until the center temperature of the dough reaches -20°C, then place at -20°C Refrigerate at ℃, and take out and bake as needed. The baking conditions are generally 185℃ for both upper and lower heat.

According to the above-mentioned three embodiment formulas and the frozen dough made by the production process, the surface color of the corn leisure cake made by baking is golden red, has good texture and grain structure, and moderate taste, which is different from traditional steamed corn bread and northern China. Compared with the home-made pot stickers tortillas, it has the advantages of more beautiful shape and color, and more sweet taste.

In the embodiment of the present invention, the raw materials are purchased from the market, and the equipment adopts conventional equipment.

In the three embodiments of the present invention, the stirring speed is slow: 30-50 rpm; the stirring speed is 60-80 rpm; the stirring speed is 100-120 rpm.

Claims (2)

1. freezed corn dough is characterized in that getting corn flour and is: 29～35 weight %, granulated sugar are: 15～20 weight %, butter are: 18～22 weight %, baking powder are: 0.7～1.1 weight %, egg are: 18～20 weight %, salt are: 0.13～0.18 weight %, milk powder are: 3～4 weight %, water are: 9～11 weight %, Arabic gum are: 0.04～0.06 weight %, sodium carboxymethylcellulose are: 0.001～0.002 weight %, hemicellulase are: 0.0015～0.0025 weight %;

Get the hemicellulase enzyme solutions that is mixed with soluble in water earlier, place the constant incubator activation stand-by; Butter and granulated sugar are put into evenly back adding egg of a mixing bowl whipping, continue to beat, adding entry stirs evenly, the mixture that adds corn flour, milk powder, baking powder, salt, Arabic gum and sodium carboxymethylcellulose again continues to beat, add activating enzymes solution then, pack into after beating in the mould, refrigeration is standby after snap frozen again, is finished product.

2. production method of producing the described freezed corn dough of claim 1 is characterized in that adopting following processing step:

(1), earlier get hemicellulase 0.0015～0.0025 weight % enzyme solutions that is mixed with soluble in water, solution concentration is: 3～5 weight % place 28～32 ℃ of constant incubator activation stand-by;

(2), getting butter is: 18～22 weight % and granulated sugar are: 15～20 weight % put into a mixing bowl and beat 1～2 minute at a slow speed, change quick whipping 15～25 minutes into after stirring evenly; Stir and be at a slow speed: 30～50 rev/mins; Stir and be fast: 100～120 rev/mins;

(3), adding egg is: 18～20 weight %, after continuing to beat 1～2 minute at a slow speed, middling speed is beaten 3～6 minutes, adds entry and is: after the remainder of 9～11 weight % is beaten 1～2 minute at a slow speed, middling speed is beaten 2～3 minutes to stirring evenly, and stirs to be at a slow speed: 30～50 rev/mins; The stirring middling speed is: 60～80 rev/mins;

(4), with corn flour be: 29～35 weight %, milk powder are: 3～4 weight %, baking powder are: 0.7～1.1 weight %, salt are: 0.13～0.18 weight %, Arabic gum are: 0.04～0.06 weight %, sodium carboxymethylcellulose are: the mixture of 0.001～0.002 weight % adds, continue to beat 1～2 minute at a slow speed, stirring is at a slow speed: 30～50 rev/mins;

(5), the hemicellulose enzyme solutions that adds activation then, through beating 1～2 minute at a slow speed, middling speed is beaten 2～3 minutes again, the quick whipping of continuation is packed into after 1～2 minute in the mould, place that snap frozen to dough central temperature reaches-16 ℃～-20 ℃ under-34 ℃～-38 ℃ conditions, refrigeration is standby down to place-16 ℃～-20 ℃ afterwards, is finished product; Stir and be at a slow speed: 30～50 rev/mins; The stirring middling speed is: 60～80 rev/mins, stirring is fast: 100～120 rev/mins.