CN102657250A - Steamed corn-bread flour foodstuff and method for producing same - Google Patents
Steamed corn-bread flour foodstuff and method for producing same Download PDFInfo
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- CN102657250A CN102657250A CN2012101598545A CN201210159854A CN102657250A CN 102657250 A CN102657250 A CN 102657250A CN 2012101598545 A CN2012101598545 A CN 2012101598545A CN 201210159854 A CN201210159854 A CN 201210159854A CN 102657250 A CN102657250 A CN 102657250A
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Abstract
The invention relates to a steamed corn-bread flour foodstuff and a method for producing the same, wherein the steamed corn-bread flour foodstuff comprises raw material compositions in parts by weight: 12-15 parts of flour, 12-15 parts of self-made cornmeal, 0.1-0.3 parts of fresh yeast, 0.4-0.6 parts of white sugar, 0.4-0.6 parts of evaporated milk and 15-20 parts of water. The steamed corn-bread flour foodstuff provided by the invention is added with the evaporated milk during the production process, accordingly, the flavor of a steamed corn-bread is penetrated with rich milky flavor and milder sweetness, the puffing degree of the steamed corn-bread flour foodstuff is also improved because of the evaporated milk, so the steamed corn-bread is softer.
Description
Technical field
The invention belongs to food processing field, especially a kind of steamed bread of corn wheaten food material and preparation method thereof.
Background technology
A steamed bread of corn, adopting the five cereals of natural green is primary raw material, content of cellulose wherein is very high; Have stimulating gastrointestinal wriggling, quicken the characteristic of defecate, can prevent treating constipation, enteritis, intestinal cancer etc., steamed bread of corn major ingredient all adopts corn flour usually; The corn oil that wherein contains more can reduce serum cholesterol, the generation of prophylaxis of hypertension and coronary heart disease; But because corn flour adds component ratio in man-hour easy-regulating not, sometimes in order to guarantee that steamed bread of corn outward appearance keeps tall and straight, causes consumption unbalance; Cause its flexibility decrease, but also influenced the mouthfeel and the fragrance of wheaten food self; In addition, only corn flour as food materials, long-term use also can bring certain sensory fatigue to people.
Through retrieval, do not find the patent documentation relevant with teachings herein.
Summary of the invention
The objective of the invention is to overcome the prior art weak point, a kind of fragrant and sweet steamed bread of corn wheaten food material of favorable elasticity, mouthfeel and preparation method thereof that has is provided.
The present invention solves its technical problem and takes following technical scheme to realize:
A kind of steamed bread of corn wheaten food material, its raw material components and parts by weight are:
And preparation method's step of said self-control corn flour is:
⑴ clean peeling with corn, and degerming soaked 48 hours;
⑵ carry out lactobacillus-fermented with the corn of soaked peeling and plumule;
⑶ the corn after will ferment is pressed mill 12 times under water, presses and wears into slurry, and the fine and smooth degree of commodity reaches 120 orders;
⑷ will press the corn steep liquor centrifugal dehydration behind the mill, and high temperature puffing forms the self-control corn flour.
A kind of method for preparing steamed bread of corn wheaten food material the steps include:
⑴ and face: said flour, self-control corn flour, white sugar, water, yeast cake are carried out premixed, add entry, after stirring, stir again behind the adding evaporated milk;
⑵ pressure surface: will carry out pressure surface with the material behind the face, the pressure surface number of times is 15 ~ 20 times;
⑶ agent under: the material behind the pressure surface is descended agent, is 90 ± 2g with each jizi for making dumplings weight, and jizi for making dumplings is rubbed to smooth surface;
⑷ moulding: with each jizi for making dumplings craft or utilize mould to process steamed bread of corn shape, after proofing minute, cooling after putting into steaming tray and steaming 15 minutes promptly gets product.
And step ⑴ is described to add jujube and also stirs after each component premix is merged adding water, and jujube is 1:15 ~ 20 with the flour weight ratio.
Advantage of the present invention and good effect are:
1, steamed bread of corn wheaten food material involved in the present invention adopts homemade meticulous corn flour; This corn flour carries out lactic fermentation after removing plumule; Repeatedly press under water again and wear into slurry, dehydration, make corn flour after expanded, promoted the viscosity and the elasticity of wheaten food material thus; Thereby both guaranteed steamed bread of corn elasticity, and made steamed bread of corn outward appearance can keep tall and straight again.
2, steamed bread of corn wheaten food material involved in the present invention is in manufacturing process; Added evaporated milk, not only made thus and infiltrated strong milk and comparatively gentle sugariness in a steamed bread of corn self mouthfeel, and; Evaporated milk also makes the expansion of steamed bread of corn wheaten food material be improved, and makes its steamed bread of corn softer.
3, in the steamed bread of corn manufacturing process involved in the present invention, added jujube, regulated the flow of vital energy, strengthened the spleen and stomach because of it has to enrich blood; Yin and blood nourishing, mental-tranquilization relaxes effects such as the property of medicine, makes steamed bread of corn nutritive value obtain promoting significantly; And jujube all is embedded on the steamed bread of corn wheaten food material, has also played the effect of decorating.
The specific embodiment
Through specific embodiment the present invention is made further detailed description below, following examples are descriptive, are not determinate, can not limit protection scope of the present invention with this.
Steamed bread of corn major ingredient is prepared:
Preparation method's step of self-control corn flour is:
⑴ clean peeling with corn, and degerming soaked 48 hours;
⑵ carry out lactobacillus-fermented with the corn of soaked peeling and plumule;
⑶ the corn after will ferment is pressed mill 12 times under water, presses and wears into slurry, and the fine and smooth degree of commodity reaches 120 orders;
⑷ will press the corn steep liquor centrifugal dehydration behind the mill, and high temperature puffing forms the self-control corn flour.
Embodiment 1
A kind of steamed bread of corn wheaten food material, its raw material components and weight are:
Its preparation process is:
⑴ and face: said flour, self-control corn flour, white sugar, water, yeast cake are carried out premixed, add entry, after stirring, stir again behind the adding evaporated milk;
⑵ pressure surface: will carry out pressure surface with the material behind the face, the pressure surface number of times is 15 ~ 20 times;
⑶ agent under: the material behind the pressure surface is descended agent, is 90 ± 2g with each jizi for making dumplings weight, and jizi for making dumplings is rubbed to smooth surface;
⑷ moulding: with each jizi for making dumplings craft or utilize mould to process steamed bread of corn shape, after proofing minute, cooling after putting into steaming tray and steaming 15 minutes promptly gets product.
Embodiment 2
12 ~ 15 parts in flour, 12 ~ 15 parts of corn flour of self-control, 0.1 ~ 0.3 part of yeast cake, 0.4 ~ 0.6 part of white sugar, 0.4 ~ 0.6 part of evaporated milk, 15 ~ 20 parts in water.
A kind of steamed bread of corn wheaten food material, its raw material components and weight are:
After each component premix merges adding water, add jujube and also stir, other preparation processes are with embodiment 1.
Claims (4)
1. steamed bread of corn wheaten food material, it is characterized in that: its raw material components and parts by weight are:
2. steamed bread of corn wheaten food material according to claim 1 is characterized in that: preparation method's step of said self-control corn flour is:
⑴ clean peeling with corn, and degerming soaked 48 hours;
⑵ carry out lactobacillus-fermented with the corn of soaked peeling and plumule;
⑶ the corn after will ferment is pressed mill 12 times under water, presses and wears into slurry, and the fine and smooth degree of commodity reaches 120 orders;
⑷ will press the corn steep liquor centrifugal dehydration behind the mill, and high temperature puffing forms the self-control corn flour.
3. a method for preparing steamed bread of corn wheaten food material as claimed in claim 1 is characterized in that: the steps include:
⑴ and face: said flour, self-control corn flour, white sugar, water, yeast cake are carried out premixed, add entry, after stirring, stir again behind the adding evaporated milk;
⑵ pressure surface: will carry out pressure surface with the material behind the face, the pressure surface number of times is 15 ~ 20 times;
⑶ agent under: the material behind the pressure surface is descended agent, is 90 ± 2g with each jizi for making dumplings weight, and jizi for making dumplings is rubbed to smooth surface;
⑷ moulding: with each jizi for making dumplings craft or utilize mould to process steamed bread of corn shape, after proofing minute, cooling after putting into steaming tray and steaming 15 minutes promptly gets product.
4. the method for preparing steamed bread of corn wheaten food material according to claim 3 is characterized in that: step ⑴ is described to add jujube and also stirs after each component premix is merged adding water, and jujube is 1:15 ~ 20 with the flour weight ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101598545A CN102657250A (en) | 2012-05-22 | 2012-05-22 | Steamed corn-bread flour foodstuff and method for producing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101598545A CN102657250A (en) | 2012-05-22 | 2012-05-22 | Steamed corn-bread flour foodstuff and method for producing same |
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| CN102657250A true CN102657250A (en) | 2012-09-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012101598545A Pending CN102657250A (en) | 2012-05-22 | 2012-05-22 | Steamed corn-bread flour foodstuff and method for producing same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404870A (en) * | 2013-06-29 | 2013-11-27 | 马鞍山市黄池食品（集团）有限公司 | Lily magnolia bud sauced pork steamed corn bread and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011119A (en) * | 2007-02-01 | 2007-08-08 | 叶云侠 | Corn-rice extra-strong powder treated by biological enzyme and preparation method thereof |
| CN101194634A (en) * | 2007-12-26 | 2008-06-11 | 罗玉祥 | Finely produced coarse grain steamed bread and steamed hard-breadroll |
| KR20100099841A (en) * | 2009-03-04 | 2010-09-15 | 주식회사 파리크라상 | Bread manufacturing method bread which adds barley flour and rice flour |
-
2012
- 2012-05-22 CN CN2012101598545A patent/CN102657250A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011119A (en) * | 2007-02-01 | 2007-08-08 | 叶云侠 | Corn-rice extra-strong powder treated by biological enzyme and preparation method thereof |
| CN101194634A (en) * | 2007-12-26 | 2008-06-11 | 罗玉祥 | Finely produced coarse grain steamed bread and steamed hard-breadroll |
| KR20100099841A (en) * | 2009-03-04 | 2010-09-15 | 주식회사 파리크라상 | Bread manufacturing method bread which adds barley flour and rice flour |
Non-Patent Citations (2)
| Title |
|---|
| 余平，冷进松: "特制玉米粉生产技术研究", 《粮油食品科技》 * |
| 曾洁，等: "玉米湿磨、乳酸菌发酵及挤压膨化处理后淀粉组成的变化", 《中国农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404870A (en) * | 2013-06-29 | 2013-11-27 | 马鞍山市黄池食品（集团）有限公司 | Lily magnolia bud sauced pork steamed corn bread and making method thereof |
| CN103404870B (en) * | 2013-06-29 | 2015-12-23 | 马鞍山市黄池食品（集团）有限公司 | A kind of lily magnolia bud sauced meat steamed bread of corn and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20120912 |