CN102138625A - Corn kernel cone and preparation method - Google Patents
Corn kernel cone and preparation method Download PDFInfo
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- CN102138625A CN102138625A CN 201010622862 CN201010622862A CN102138625A CN 102138625 A CN102138625 A CN 102138625A CN 201010622862 CN201010622862 CN 201010622862 CN 201010622862 A CN201010622862 A CN 201010622862A CN 102138625 A CN102138625 A CN 102138625A
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Abstract
The invention relates to the field of frozen beverages, and particularly relates to a corn kernel cone and a preparation method thereof. The corn kernel cone comprises the following components in percentage by weight: 10 to 18 percent of wheat flour, 3 to 7 percent of white granulated sugar, 10 to 20 percent of salad oil, 3 to 8 percent of dextrin, 1 to 3 percent of corn kernels, 0.05 to 0.12 percent of calcium acid phosphate, 0.1 to 0.8 percent of edible salt, 0.2 to 0.4 percent of lecithin, 0.02 to 0.05 percent of sweetener, 0.1 to 0.4 percent of emulsion stabilizer, and the balance of water. The invention provides the new-flavor corn cone which is rich in flavor and more comprehensive in cone nutrition, so that consumers can receive the corn nutrition while tasting the new product. In the process of preparing the corn cone, the method can be used for realizing uniform distribution of the corn kernels added in cone liquid and formation of the corn cone.
Description
Technical field
The present invention relates to field of frozen, particularly, the present invention relates to a kind of iblet egg tube and preparation method thereof.
Background technology
At present, the frozen of supplying on the market of a great variety, egg tube series products is bigger in a frozen branch, the egg tube has attracted a lot of consumers with its palatable crisp, but for a long time, the egg tube all is made up of wheat flour, egg, plant wet goods conventional ingredient, does not have the product of attached thereto of graininess fruit grain.Influenced the market of egg tube frozen to a great extent.
The conventional formulation of egg tube is: wheat flour: the water of 20-36%, white granulated sugar: 3-7%, salad oil: 10-20%, dextrin: 3-8%, leavening agent: 0.05-0.12%, salt: 0.1-0.8%, lecithin: 0.2-0.4%, sweetener: 0.02-0.05%, surplus.
Corn nourishment is worth:
1, available energy height, the metabolizable energy of corn is 14.06MJ/kg, Gao Zheke reaches 15.06MJ/kg, is the highest in the cereals feed.This mainly due to crude fibre in the corn seldom, only 2%; And NFE is up to 72%, and digestibility can reach 90%; On the other hand, the crude fat content height of corn is between 3.5% to 4.5%.Corn is the annual gramineae plant, has another name called maize, ear of maize, maize etc.Measure according to the study, 196 kilocalories of per 100 gram corn heat content, crude fibre 1.2 grams, protein 3.8 grams, fat 2.3 grams, carbohydrate 40.2 grams, other contains mineral matter element and vitamin etc.Contain more crude fibre in the corn, doubly than polished rice, the high 4-10 of smart face.Also contain a large amount of magnesium in the corn, magnesium can be strengthened intestines wall wriggling, promotes the drainage of body refuse.Colored fringe corn stigma when corn is ripe has diuresis, and is also favourable to losing weight.
2, linoleic acid content is higher.The linoleic acid content of corn reaches 2%, is content soprano in the cereals feed.
3, vitamin E is more in the vitamin liposoluble vitamin, is about 20mg/kg, contains more carrotene in the yellow maize.
4, lutein, contained lutein average out to 22mg/kg in the yellow maize, this is one of characteristics of yellow maize.
But corn prevention of cardiac and cancer to multiple staple foods such as corn, rice, wheats, have been carried out every index contrast of nutritive value and health-care effect.Vitamin content in the corn is very high, for the 5-10 of rice, wheat doubly.Except containing carbohydrate, protein, fat, carrotene, also contain nutriments such as riboflavin, vitamin in the corn.These materials have very big benefit to diseases such as prevention of cardiac, cancers.Research shows that also the nutritive value of special corn will be higher than conventional corn.Such as, the protein of corn, vegetable oil and vitamin content are just than the high 1-2 of conventional corn doubly; The then high 8-10 of the content of " biological element " selenium doubly; In 17 seed amino acids that it contained, there are 13 kinds to be higher than conventional corn.In addition, various nutritional labelings such as the moisture of bright corn, active matter, vitamin are also high a lot of than aging corn, because in storage process, the nutrition content of corn can descend fast.In current the most effective confirmed 50 multiple nutrients health substances, corn contains calcium, glutathione, vitamin, magnesium, selenium, vitamin E and aliphatic acid.After measured, per 100 gram corns can provide nearly 300 milligrams calcium, almost with dairy products in contained calcium similar.Abundant calcium can play hypotensive effect.If take in 1 gram calcium every day, blood pressure can reduce by 9% after 6 weeks.In addition, contained carrotene in the corn can be converted into vitamin A after being absorbed by the body, and it has protective effect on cancer risk; Plant cellulose can quicken the discharge of carcinogen and other poisonous substances; Natural VE then has and promotes cell division, delays senility, reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline.The researcher points out that it is aging that the lutern that corn contains, zeaxanthin can resist eyes.In addition, eat corn more and can also suppress the side effect of cancer therapy drug, stimulate brain cell, strengthen people's mentality and memory human body
Therefore kind and the nutrition in order to enrich the egg tube, the present invention proposes to prepare the egg tube that contains iblet.Yet after the egg roll feed liquid was added iblet, corn particle sank, thereby iblet can not evenly distribute in finished product; In addition, contain more starch in the corn, therefore, pokering in the process not easy-formation and be easy to return life at tube, influenced greatly product go out.
The present invention adds special stabilizers on the basis of the original prescription of egg tube, the iblet through specially treated can be suspended in the middle of the egg roll feed liquid.Preventing that particle from sinking, prevent the roasting paste of particle, is the problem that the present invention solves emphatically.
Summary of the invention
Therefore, in order to address the above problem, the present inventor proposes and has finished the present invention.
The purpose of this invention is to provide a kind of corn egg tube.
Another object of the present invention provides the preparation method of above-mentioned corn egg tube.
According to corn egg tube of the present invention, it comprises wheat flour: 10-18%, white granulated sugar: 3-7%, salad oil: 10-20%, dextrin: 3-8%, iblet: 1-3%, leavening agent: 0.05-0.12%, salt: 0.1-0.8%, lecithin: 0.2-0.4%, sweetener: 0.02-0.05%, emulsion stabilizer: 1-4 ‰, the water of surplus.
Preferably, according to corn egg tube of the present invention, it comprises wheat flour: white granulated sugar 15%: salad oil 5%: dextrin 18%: iblet 3%: leavening agent 2%: salt 0.1%: lecithin 0.5%: 0.3%, sweetener: emulsion stabilizer 0.03%: 3.3 ‰, the water of surplus.
Preferably, according to corn egg tube of the present invention, described emulsion stabilizer comprises the molecule monoglyceride surely: 0.2%, and locust bean gum: 0.08%, melon glue: 0.05%.
Generally, the production stage of common egg tube is:
1, the water that adds ormal weight in ingredients pot adds all materials by the prescription requirement, opens and stirs, and stream is with wheat flour, white granulated sugar, egg, plant wet goods raw material successively;
2, treat that various raw materials fully dissolve, do not have caking and can produce;
3, production is preceding makes its upper and lower mould reach the baking temperature of regulation egg braceing machine preheating 35-45 minute, and patrix generally requires at 200-300 ℃, and general requirement of counterdie temperature can be put into production at 150-250 ℃;
4, add feed liquid, matched moulds baking about 1-2 minute;
5, the baking ripe after, open patrix and wipe the waste material that overflows fast off with scraper, draw back counterdie the egg tube of moulding fallen in the groove;
6, string string packing;
7, the warehouse-in that is up to the standards.
Preparation method according to corn egg tube of the present invention may further comprise the steps:
1) iblet to be dissolved in temperature be in 60-70 ℃ the warm water and stir, and adds amylase, the cellulase of liquid, and addition is respectively the 0.1-1 ‰ of iblet, be incubated use after 60-90 minute;
2) cellulase is separated with the iblet core from the shell that corn separates, and outwell shell;
3) emulsion stabilizer and white granulated sugar mix standby;
4) water of adding ormal weight in ingredients pot adds other material by the prescription requirement, and fully dissolving obtains feed liquid;
5) feed liquid is added in the mould toast, preparation egg tube.
The concrete step of producing of iblet egg tube according to a particular embodiment of the invention is:
1) iblet to be dissolved in temperature be in 60-70 ℃ the warm water and stir, add the amylase of liquid, the 0.1-1 ‰ that the cellulase addition is respectively iblet, be incubated after 60-90 minute and use, wherein, the liquid starchy enzyme adopts the beta amylase of selling on the market commonly used, treated iblet can be taken off shell, and hydrolysis part starch is difficult for roasting the paste when making the iblet baking;
2) cellulase is separated with the iblet core from the shell that corn separates, and outwell shell;
3) emulsion stabilizer and white granulated sugar mix standby;
4) water of adding ormal weight in ingredients pot adds other material by the prescription requirement, opens and stirs, and stream is with wheat flour, white granulated sugar, egg, shelling iblet, salad wet goods raw material successively;
5) treat that various raw materials fully dissolve, do not have caking and can produce;
6) production is preceding makes its upper and lower mould reach the baking temperature of regulation egg braceing machine preheating 35-45 minute, and patrix generally requires at 200-300 ℃, and general requirement of counterdie temperature can be put into production at 150-250 ℃;
7) add feed liquid, matched moulds baking about 1-2 minute, dry by the fire ripe after, open patrix and wipe the waste material that overflows fast off with scraper, draw back counterdie the egg tube of moulding fallen in the groove;
8) string string packing;
9) warehouse-in that is up to the standards.
The present invention takes to add the content of starch in the amylase degraded raw material of liquid, yet the palliating degradation degree of starch can influence the molding effect of egg tube of the present invention.
On the one hand, if starch transition degraded causes viscosity to descend too much, influence formed product equally, the moulding of corn egg roll in order to realize can not all be degraded to starch, keep a part to guarantee the viscosity of egg tube feed liquid.
On the other hand, if starch degradation deficiency, then egg tube easy-formation and be easy to return life not in pokering process.
Cellulase can decomposition of cellulose, and a kind of complex enzyme belongs to biocatalyst, be that hydrocellulose is to obtain the enzyme of glucose, it is to pass through beta-1 by about 14000 glucose residues, the linear polymer that the 4-glycosidic bond is formed by connecting, and its basic repeating unit is a cellobiose.Cellulase comprises the cellulose restriction endonuclease, excision enzyme and beta-glucuroide.There is synergy between three kinds of enzymes.The cellulose restriction endonuclease acts on fiber molecule inside, the long fibre cutting short-forming fiber; The cellulose excision enzyme acts on an end of fiber molecule, is that unit cuts the generation cellobiose with two sugar; Beta-glucuroide cutting fibre disaccharides generates glucose.The activity of cellobiose strong inhibition cellulose excision enzyme, glucose then suppresses multistep reaction as end product.Therefore, the active balance mutually of three kinds of enzymes degraded cellulose effectively.
The more most of cellulose of cellulase is not degraded then, and maize grain peels then is easy to roasting the paste when pokering.Cellulase is uneconomical.
Hence one can see that, and diastatic adding proportion, action time and temperature all influence the palliating degradation degree of starch in the raw material, and then influence the moulding of egg tube.
The amylase (beta amylase) that sell in market just has simple using method not at the egg roll industry, and the suggestion temperature is: 58-68 ℃, along with temperature raises, its reaction speed is accelerated, but inactivation also accelerates, and optimum temperature is 60 ℃.Action time is different and difference slightly according to enzyme activity, and the enzyme activity definition: 1 milliliter of enzyme liquid is in 60 ℃, and under the PH6.0 condition, liquefaction soluble starch 1 gram was an enzyme activity unit in 1 hour, represented with u/ml.It is 50000u/mL that the present invention buys the beta amylase vigor, concrete action time and addition do not embody, yet, the present inventor advises temperature, time and addition degraded raw material according to this, find temperature too high (after surpassing 68 ℃), be difficult to guarantee enzymatic activity, if the too low degradation effect that do not reach again, be difficult to realize the moulding of egg tube high-quality, therefore, the present inventor sees through the addition of adjusting corn in the raw material, and optimizes diastatic adding proportion, action time and temperature, thereby has solved the moulding problem of corn egg tube.
The cellulase that sell in market just has simple using method not at the egg roll industry, and the suggestion temperature is: 30-60 ℃, along with temperature raises, its reaction speed is accelerated, but inactivation also accelerates, and optimum temperature is 50 ℃.Action time is different and difference slightly according to enzyme activity, and the enzyme activity definition: 1 milliliter of enzyme liquid is in 60 ℃, and under the pH6.0 condition, liquefaction soluble starch 1 gram was an enzyme activity unit in 1 hour, represented with u/ml.Cellulase activity that the present invention buys is 300000u/mL, concrete action time and addition do not embody, yet, the present inventor advises temperature, time and addition degraded raw material according to this, find temperature too high (after surpassing 60 ℃), be difficult to guarantee enzymatic activity, if the too low degradation effect that do not reach again, be difficult to realize the moulding of egg tube high-quality, therefore, the present inventor sees through the addition of adjusting corn in the raw material, and optimizes diastatic adding proportion, action time and temperature, thereby has solved the moulding problem of corn egg tube.
The invention provides a kind of corn egg tube of novel taste, make the nutrition of egg tube more comprehensive when having enriched taste again, that is, the consumer can also obtain the nutrition of corn when tasting new product.In the process of preparation corn egg tube, the invention solves the problem of the homogeneous distribution of adding iblet in the egg tube liquid and the moulding problem of corn egg tube.
The specific embodiment
Embodiment 1
The preparation method of corn egg tube can may further comprise the steps:
1) iblet to be dissolved in temperature be in 60-70 ℃ the warm water and stir, add the amylase of liquid, the 0.1-1 ‰ that the cellulase addition is respectively iblet, be incubated after 60-90 minute and use, wherein, the liquid starchy enzyme adopts the beta amylase of selling on the market commonly used, treated iblet can be taken off shell, and hydrolysis part starch is difficult for roasting the paste when making the iblet baking;
2) cellulase is separated with the iblet core from the shell that corn separates, and outwell shell;
3) emulsion stabilizer and white granulated sugar mix standby;
4) water of adding ormal weight in ingredients pot adds other material by the prescription requirement, opens and stirs, and stream is with wheat flour, white granulated sugar, egg, shelling iblet, salad wet goods raw material successively;
5) treat that various raw materials fully dissolve, do not have caking and can produce;
6) production is preceding makes its upper and lower mould reach the baking temperature of regulation egg braceing machine preheating 35-45 minute, and patrix generally requires at 200-300 ℃, and general requirement of counterdie temperature can be put into production at 150-250 ℃;
7) add feed liquid, matched moulds baking about 1-2 minute, dry by the fire ripe after, open patrix and wipe the waste material that overflows fast off with scraper, draw back counterdie the egg tube of moulding fallen in the groove;
8) string string packing;
9) warehouse-in that is up to the standards.
Prescription is: the consumption of amylase, cellulase and corn is shown in following table 1-6, used amylase activity is 50000u/mL, all the other component wheat flours: white granulated sugar 15%: salad oil 5%: dextrin 18%: leavening agent 3%: salt 0.1%: lecithin 0.5%: 0.3%, sweetener: emulsion stabilizer 0.03%: 3.3 ‰ (molecule monoglycerides: 0.2%+ locust bean gum: 0.08%+ melon glue: 0.05%.), the water of surplus.
Table 1
Table 2
Table 3
Table 4
Table 5
Table 6
Table 7
| The corn addition | The corn taste |
| 0.5％ | Tasteless |
| 1％ | The corn flavor is light slightly |
| 2％ | It is moderate to distinguish the flavor of |
| 3％ | Significantly corn is distinguished the flavor of |
| 4％ | The corn flavor is dense |
| 5％ | The corn flavor is dense |
By above table 1-7 as can be seen, in order to guarantee that final products have the nutrition of the taste and the corn of corn, and can guarantee that the final taste of product is agreeable to the taste, corn just can obviously be tasted the corn flavor after reaching 3% addition, addition is too high can to improve technology difficulty, so the addition of preferred corn is 1-3%.
Embodiment 2 adds the moulding problem that emulsifying agent and stabilizing agent can well improve corn egg tube in the prescription of conventional egg tube
Experiment one: select suitable stabilising emulsifier
Wheat flour: white granulated sugar 15%: salad oil 5%: dextrin 18%: iblet 3%: leavening agent 2%: salt 0.1%: lecithin 0.5%: 0.3%, sweetener: 0.03%, stabilizing agent shown in following table, the water of surplus.
The consumption of amylase, cellulase is 0.5 ‰ of an iblet consumption, and 65 ℃ of insulations 80 minutes, other step was with embodiment 1.
Table 8
Through test, the amalgamation of comprehensive flour and the viscosity melon glue and the locust bean gum of flour add in the corn egg tube relatively good.
Experiment two: the consumption of preferred stabilizer (shown in following table), wheat flour: white granulated sugar 15%: salad oil 5%: dextrin 18%: iblet 3%: leavening agent 2%: salt 0.1%: lecithin 0.5%: 0.3%, sweetener: the water of surplus 0.03%.
The consumption of amylase, cellulase is 0.5 ‰ of an iblet consumption, and 65 ℃ of insulations 80 minutes, other step was with embodiment 1.
Table 9
Conclusion: the consumption of adjusting molecule monoglyceride, locust bean gum, melon glue respectively finds that stabilizing agent dosage ratio of briquetting in 1-4 ‰ is higher and with the molecule monoglyceride: 0.2%+ locust bean gum: 0.08%+ melon glue: 0.05% is best proportioning.No matter when ratio departs from this ratio, all will have a negative impact to ratio of briquetting greater than this consumption or less than this consumption.
Claims (4)
1. iblet egg tube is characterized in that its raw material comprises:
Wheat flour: 10-18%, white granulated sugar: 3-7%, salad oil: 10-20%, dextrin: 3-8%, iblet: 1-3%, leavening agent: 0.05-0.12%, salt: 0.1-0.8%, lecithin: 0.2-0.4%, sweetener: 0.02-0.05%, emulsion stabilizer: 1-4 ‰.
2. iblet egg tube according to claim 1 is characterized in that its raw material comprises:
Wheat flour: white granulated sugar 15%: salad oil 5%: dextrin 18%: iblet 3%: leavening agent 2%: salt 0.1%: lecithin 0.5%: 0.3%, sweetener: emulsion stabilizer 0.03%: 3.3 ‰.
3. iblet egg tube according to claim 1 and 2 is characterized in that described emulsion stabilizer comprises the molecule monoglyceride surely: 0.2%, and locust bean gum: 0.08%, melon glue: 0.05%.
4. a method for preparing the described corn egg of claim 1 tube is characterized in that, said method comprising the steps of:
1) iblet to be dissolved in temperature be in 60-70 ℃ the warm water and stir, and adds amylase, the cellulase of liquid, and addition is respectively 0.1 ‰ of iblet-1 ‰, be incubated use after 60-90 minute;
2) cellulase is separated with the iblet core from the shell that corn separates, and outwell shell;
3) emulsion stabilizer and white granulated sugar mix standby;
4) water of adding ormal weight in ingredients pot adds other material by the prescription requirement, and fully dissolving obtains feed liquid;
5) feed liquid is added in the mould toast, preparation egg tube.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102406046A (en) * | 2011-12-01 | 2012-04-11 | 内蒙古伊利实业集团股份有限公司 | Double-section ice cream cone and production method thereof |
| CN102511632A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Particles suitable for being coated to frozen drinks |
| CN102511638A (en) * | 2011-12-06 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Frozen drink cone containing cumin particles and preparation method thereof |
| CN103891828A (en) * | 2012-12-26 | 2014-07-02 | 内蒙古伊利实业集团股份有限公司 | Egg cone including glutinous millet and husked millet and preparation method thereof |
| CN105941818A (en) * | 2016-05-31 | 2016-09-21 | 四川农业大学 | Tartary buckwheat ice cream cone and making method thereof |
| CN106165712A (en) * | 2015-05-22 | 2016-11-30 | 红砖巷甜品有限公司 | Colored ice cream cone with patterns and preparation method thereof |
| CN107125428A (en) * | 2017-06-27 | 2017-09-05 | 毛慧 | A kind of corn flour ice cream cylinder and preparation method thereof |
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| CN101385477A (en) * | 2008-10-28 | 2009-03-18 | 内蒙古伊利实业集团股份有限公司 | Ice cream cone containing nut granules and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406046A (en) * | 2011-12-01 | 2012-04-11 | 内蒙古伊利实业集团股份有限公司 | Double-section ice cream cone and production method thereof |
| CN102406046B (en) * | 2011-12-01 | 2014-04-16 | 内蒙古伊利实业集团股份有限公司 | Double-section ice cream cone and production method thereof |
| CN102511638A (en) * | 2011-12-06 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Frozen drink cone containing cumin particles and preparation method thereof |
| CN102511638B (en) * | 2011-12-06 | 2013-10-30 | 内蒙古伊利实业集团股份有限公司 | Frozen drink cone containing cumin particles and preparation method thereof |
| CN102511632A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Particles suitable for being coated to frozen drinks |
| CN103891828A (en) * | 2012-12-26 | 2014-07-02 | 内蒙古伊利实业集团股份有限公司 | Egg cone including glutinous millet and husked millet and preparation method thereof |
| CN106165712A (en) * | 2015-05-22 | 2016-11-30 | 红砖巷甜品有限公司 | Colored ice cream cone with patterns and preparation method thereof |
| CN105941818A (en) * | 2016-05-31 | 2016-09-21 | 四川农业大学 | Tartary buckwheat ice cream cone and making method thereof |
| CN105941818B (en) * | 2016-05-31 | 2020-07-17 | 四川农业大学 | Tartary buckwheat ice cream cone and manufacturing method thereof |
| CN107125428A (en) * | 2017-06-27 | 2017-09-05 | 毛慧 | A kind of corn flour ice cream cylinder and preparation method thereof |
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