CN104872526A - Quickly-frozen corn sponge cake and production process thereof - Google Patents
Quickly-frozen corn sponge cake and production process thereof Download PDFInfo
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- CN104872526A CN104872526A CN201510247862.9A CN201510247862A CN104872526A CN 104872526 A CN104872526 A CN 104872526A CN 201510247862 A CN201510247862 A CN 201510247862A CN 104872526 A CN104872526 A CN 104872526A
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- 240000008042 Zea mays Species 0.000 title claims abstract description 56
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 56
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 56
- 235000005822 corn Nutrition 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 48
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000003860 storage Methods 0.000 claims description 24
- 229920000573 polyethylene Polymers 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 238000005516 engineering process Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013339 cereals Nutrition 0.000 abstract description 3
- 206010009944 Colon cancer Diseases 0.000 abstract description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004472 Lysine Substances 0.000 abstract description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 208000029742 colonic neoplasm Diseases 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000013922 glutamic acid Nutrition 0.000 abstract description 2
- 239000004220 glutamic acid Substances 0.000 abstract description 2
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 208000003643 Callosities Diseases 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- 206010064930 age-related macular degeneration Diseases 0.000 abstract 1
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 208000002780 macular degeneration Diseases 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 230000008859 change Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000021615 conjugation Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
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- 230000003628 erosive effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a quickly-frozen corn sponge cake. The quickly-frozen corn sponge cake is prepared from the following raw materials in parts by weight: 90-110 parts of flour, 60-80 parts of corn flour, 25-45 parts of sugar, 2-4 parts of yeast, 2-4 parts of baking powder, and 75-85 parts of water. The quickly-frozen corn sponge cake has the beneficial effects that corns are an important grain resource in china, is rich in VA, VE, glutamic acid and other ingredients, has an anti-ageing function, is also rich in lysine and microelement-selenium, and has a tumor prevention function; the corn sponge cake processed from the corn flour can effectively prevent the age-related macular degeneration and the like and can be used for improving the vision; dietary fibers can be used for promoting peristalsis of stomach and intestine, shortening the food passing time in the intestinal tract, and reducing absorption of the human body to toxic and harmful substances, and colon cancer occurrence can be avoided or reduced; and the frozen corn sponge cake has the long shelf life and can be eaten relatively conveniently.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of quick-frozen corn steamed sponge cake and production technology thereof.
Background technology
Steamed sponge cake production history is long, is loved by the people, but due to its traditional handicraft workshop production cycle long, production efficiency is low, and particularly in production process, technology is difficult to grasp, and product quality is unstable, is difficult to meet growing consumption demand.Adopt modern food new and high technology to transform special flavor traditional food processing industry, promote and industrialization, make it towards safety, nutrition, delicious food, quick and easy, diversified future development, being the trend of the times of development, is also final inevitable choice.For the nutritional supplementation of steamed sponge cake, at present the more method of research be multi-nutrient fortification, with the method such as the collocation of coarse cereals.Because the nutritious water content of steamed sponge cake is high, be very easily subject to the erosion of microorganism, cause the deterioration of product quality.The shelf-life of fresh steamed sponge cake is generally only 1 day, and shelf life is extremely short.
Summary of the invention
For solving the problem, the invention provides a kind of quick-frozen corn steamed sponge cake and production technology thereof.
The object of the invention is to realize in the following manner:
A kind of quick-frozen corn steamed sponge cake, is made up of the raw material of following weight portion: flour 90-110 part, corn flour 60-80 part, sugared 25-45 part, yeast 2-4 part, baking powder 2-4 part, water 75-85 part.
Concrete steps are:
(1) yeast being poured into temperature is in the warm water of 25-35 DEG C, stirs and makes it mix, activate 4-6min under room temperature;
(2) flour is mixed with the yeast soln activated, and add corn flour, sugar and baking powder, rub evenly;
(3) by step (2) gained dough temperature be 25-35 DEG C, relative humidity is the 30-50min that ferments in the fermenting case of 65-80%;
(4) dough fermented is divided into the face jizi for making dumplings of 12-18g/, rubs pressure, rub circle with the hands, then face jizi for making dumplings to be placed in temperature be 25-35 DEG C, relative humidity is proof 10-30min in the insulating box of 65-80%;
(5) be placed in normal pressure steamer steam proofing complete face jizi for making dumplings, take out after 15-25min, cool;
(6) after steamed sponge cake cools, be placed in screw fast refreezer, quick-frozen 20-40min under the temperature conditions of-45 ~-35 DEG C, in the low temperature environment of 8 ~ 15 DEG C, with polythene film bag, steamed sponge cake packed, then put into the refrigerating chamber cold storage of-21 ~-15 DEG C;
(7) taken out by steamed sponge cake after cold storage, removing polythene film bag, upper steamer steams 8-15min again, and steamed rear cooling, obtains finished product.
Beneficial effect of the present invention:
Corn is a kind of important grain resource of China, is rich in V
a, V
eand the composition such as glutamic acid, there is antidotal effect; Corn also containing lysine and trace elements of selenium, has the effect of pre-preventing tumor; The corn steamed sponge cake that corn flour processes effectively prevents and treats age-related macular venereal disease change etc., and can improve eyesight; Contained dietary fiber can promote gastrointestinal peristalsis, shortens food through the time of enteron aisle, to reduce the absorption of human body to poisonous and harmful substance, thus prevents or reduce the generation of colon cancer.And through freezing corn steamed sponge cake, extend the shelf-life, be convenient for people to better edible.
Detailed description of the invention
Embodiment 1:
A kind of quick-frozen corn steamed sponge cake, is made up of the raw material of following weight portion: flour 90-110 part, corn flour 60-80 part, sugared 25-45 part, yeast 2-4 part, baking powder 2-4 part, water 75-85 part.
Concrete steps are:
(1) yeast being poured into temperature is in the warm water of 25-35 DEG C, stirs and makes it mix, activate 4-6min under room temperature;
(2) flour is mixed with the yeast soln activated, and add corn flour, sugar and baking powder, rub evenly;
(3) by step (2) gained dough temperature be 25-35 DEG C, relative humidity is the 30-50min that ferments in the fermenting case of 65-80%;
(4) dough fermented is divided into the face jizi for making dumplings of 12-18g/, rubs pressure, rub circle with the hands, then face jizi for making dumplings to be placed in temperature be 25-35 DEG C, relative humidity is proof 10-30min in the insulating box of 65-80%;
(5) be placed in normal pressure steamer steam proofing complete face jizi for making dumplings, take out after 15-25min, cool;
(6) after steamed sponge cake cools, be placed in screw fast refreezer, quick-frozen 20-40min under the temperature conditions of-45 ~-35 DEG C, in the low temperature environment of 8 ~ 15 DEG C, with polythene film bag, steamed sponge cake packed, then put into the refrigerating chamber cold storage of-21 ~-15 DEG C;
(7) taken out by steamed sponge cake after cold storage, removing polythene film bag, upper steamer steams 8-15min again, and steamed rear cooling, obtains finished product.
Embodiment 2:
A kind of quick-frozen corn steamed sponge cake, is made up of the raw material of following weight portion: flour 90g, corn flour 60g, sugared 25g, yeast 2g, baking powder 2g, water 75g.
Concrete steps are:
(1) yeast being poured into temperature is in the warm water of 25 DEG C, stirs and makes it mix, activate 4min under room temperature;
(2) flour is mixed with the yeast soln activated, and add corn flour, sugar and baking powder, rub evenly;
(3) by step (2) gained dough temperature be 25 DEG C, relative humidity is the 30min that ferments in the fermenting case of 65%;
(4) dough fermented is divided into the face jizi for making dumplings of 12g/, rubs pressure, rub circle with the hands, then face jizi for making dumplings to be placed in temperature be 25 DEG C, relative humidity is proof 10min in the insulating box of 65%;
(5) be placed in normal pressure steamer steam proofing complete face jizi for making dumplings, take out after 15min, cool;
(6) after steamed sponge cake cools, be placed in screw fast refreezer, quick-frozen 20min under the temperature conditions of-45 DEG C, in the low temperature environment of 8 DEG C, with polythene film bag, steamed sponge cake packed, then put into the refrigerating chamber cold storage of-21 DEG C;
(7) taken out by steamed sponge cake after cold storage, removing polythene film bag, upper steamer steams 8min again, and steamed rear cooling, obtains finished product.
Embodiment 3:
A kind of quick-frozen corn steamed sponge cake, is made up of the raw material of following weight portion: flour 94g, corn flour 64g, sugared 29g, yeast 2.4g, baking powder 2.4g, water 77g.
Concrete steps are:
(1) yeast being poured into temperature is in the warm water of 27 DEG C, stirs and makes it mix, activate 5min under room temperature;
(2) flour is mixed with the yeast soln activated, and add corn flour, sugar and baking powder, rub evenly;
(3) by step (2) gained dough temperature be 27 DEG C, relative humidity is the 34min that ferments in the fermenting case of 67%;
(4) dough fermented is divided into the face jizi for making dumplings of 14g/, rubs pressure, rub circle with the hands, then face jizi for making dumplings to be placed in temperature be 27 DEG C, relative humidity is proof 14min in the insulating box of 67%;
(5) be placed in normal pressure steamer steam proofing complete face jizi for making dumplings, take out after 17min, cool;
(6) after steamed sponge cake cools, be placed in screw fast refreezer, quick-frozen 24min under the temperature conditions of-43 DEG C, in the low temperature environment of 10 DEG C, with polythene film bag, steamed sponge cake packed, then put into the refrigerating chamber cold storage of-20 DEG C;
(7) taken out by steamed sponge cake after cold storage, removing polythene film bag, upper steamer steams 9min again, and steamed rear cooling, obtains finished product.
Embodiment 4:
A kind of quick-frozen corn steamed sponge cake, is made up of the raw material of following weight portion: flour 98g, corn flour 68g, sugared 33g, yeast 2.8g, baking powder 2.8g, water 79g.
Concrete steps are:
(1) yeast being poured into temperature is in the warm water of 29 DEG C, stirs and makes it mix, activate 6min under room temperature;
(2) flour is mixed with the yeast soln activated, and add corn flour, sugar and baking powder, rub evenly;
(3) by step (2) gained dough temperature be 29 DEG C, relative humidity is the 38min that ferments in the fermenting case of 70%;
(4) dough fermented is divided into the face jizi for making dumplings of 15g/, rubs pressure, rub circle with the hands, then face jizi for making dumplings to be placed in temperature be 29 DEG C, relative humidity is proof 18min in the insulating box of 70%;
(5) be placed in normal pressure steamer steam proofing complete face jizi for making dumplings, take out after 19min, cool;
(6) after steamed sponge cake cools, be placed in screw fast refreezer, quick-frozen 28min under the temperature conditions of-41 DEG C, in the low temperature environment of 12 DEG C, with polythene film bag, steamed sponge cake packed, then put into the refrigerating chamber cold storage of-19 DEG C;
(7) taken out by steamed sponge cake after cold storage, removing polythene film bag, upper steamer steams 10min again, and steamed rear cooling, obtains finished product.
Embodiment 5:
A kind of quick-frozen corn steamed sponge cake, is made up of the raw material of following weight portion: flour 102g, corn flour 72g, sugared 37g, yeast 3.2g, baking powder 3.2g, water 81g.
Concrete steps are:
(1) yeast being poured into temperature is in the warm water of 31 DEG C, stirs and makes it mix, activate 4min under room temperature;
(2) flour is mixed with the yeast soln activated, and add corn flour, sugar and baking powder, rub evenly;
(3) by step (2) gained dough temperature be 31 DEG C, relative humidity is the 42min that ferments in the fermenting case of 72%;
(4) dough fermented is divided into the face jizi for making dumplings of 16g/, rubs pressure, rub circle with the hands, then face jizi for making dumplings to be placed in temperature be 31 DEG C, relative humidity is proof 22min in the insulating box of 72%;
(5) be placed in normal pressure steamer steam proofing complete face jizi for making dumplings, take out after 21min, cool;
(6) after steamed sponge cake cools, be placed in screw fast refreezer, quick-frozen 32min under the temperature conditions of-39 DEG C, in the low temperature environment of 13 DEG C, with polythene film bag, steamed sponge cake packed, then put into the refrigerating chamber cold storage of-18 DEG C;
(7) taken out by steamed sponge cake after cold storage, removing polythene film bag, upper steamer steams 12min again, and steamed rear cooling, obtains finished product.
Embodiment 6:
A kind of quick-frozen corn steamed sponge cake, is made up of the raw material of following weight portion: flour 106g, corn flour 76g, sugared 41g, yeast 3.6g, baking powder 3.6g, water 83g.
Concrete steps are:
(1) yeast being poured into temperature is in the warm water of 33 DEG C, stirs and makes it mix, activate 5min under room temperature;
(2) flour is mixed with the yeast soln activated, and add corn flour, sugar and baking powder, rub evenly;
(3) by step (2) gained dough temperature be 33 DEG C, relative humidity is the 46min that ferments in the fermenting case of 74%;
(4) dough fermented is divided into the face jizi for making dumplings of 17g/, rubs pressure, rub circle with the hands, then face jizi for making dumplings to be placed in temperature be 33 DEG C, relative humidity is proof 26min in the insulating box of 74%;
(5) be placed in normal pressure steamer steam proofing complete face jizi for making dumplings, take out after 23min, cool;
(6) after steamed sponge cake cools, be placed in screw fast refreezer, quick-frozen 36min under the temperature conditions of-37 DEG C, in the low temperature environment of 14 DEG C, with polythene film bag, steamed sponge cake packed, then put into the refrigerating chamber cold storage of-17 DEG C;
(7) taken out by steamed sponge cake after cold storage, removing polythene film bag, upper steamer steams 14min again, and steamed rear cooling, obtains finished product.
Embodiment 7:
A kind of quick-frozen corn steamed sponge cake, is made up of the raw material of following weight portion: flour 110g, corn flour 80g, sugared 45g, yeast 4g, baking powder 4g, water 85g.
Concrete steps are:
(1) yeast being poured into temperature is in the warm water of 35 DEG C, stirs and makes it mix, activate 6min under room temperature;
(2) flour is mixed with the yeast soln activated, and add corn flour, sugar and baking powder, rub evenly;
(3) by step (2) gained dough temperature be 35 DEG C, relative humidity is the 50min that ferments in the fermenting case of 76%;
(4) dough fermented is divided into the face jizi for making dumplings of 18g/, rubs pressure, rub circle with the hands, then face jizi for making dumplings to be placed in temperature be 35 DEG C, relative humidity is proof 30min in the insulating box of 76%;
(5) be placed in normal pressure steamer steam proofing complete face jizi for making dumplings, take out after 25min, cool;
(6) after steamed sponge cake cools, be placed in screw fast refreezer, quick-frozen 40min under the temperature conditions of-35 DEG C, in the low temperature environment of 15 DEG C, with polythene film bag, steamed sponge cake packed, then put into the refrigerating chamber cold storage of-15 DEG C;
(7) taken out by steamed sponge cake after cold storage, removing polythene film bag, upper steamer steams 15min again, and steamed rear cooling, obtains finished product.
Embodiment 8:
A kind of quick-frozen corn steamed sponge cake, is made up of the raw material of following weight portion: flour 9000g, corn flour 6000g, sugared 2500g, yeast 200g, baking powder 200g, water 7500g.
Concrete steps are:
(1) yeast being poured into temperature is in the warm water of 25 DEG C, stirs and makes it mix, activate 4min under room temperature;
(2) flour is mixed with the yeast soln activated, and add corn flour, sugar and baking powder, rub evenly;
(3) by step (2) gained dough temperature be 25 DEG C, relative humidity is the 30min that ferments in the fermenting case of 78%;
(4) dough fermented is divided into the face jizi for making dumplings of 12g/, rubs pressure, rub circle with the hands, then face jizi for making dumplings to be placed in temperature be 25 DEG C, relative humidity is proof 10min in the insulating box of 78%;
(5) be placed in normal pressure steamer steam proofing complete face jizi for making dumplings, take out after 15min, cool;
(6) after steamed sponge cake cools, be placed in screw fast refreezer, quick-frozen 20min under the temperature conditions of-45 DEG C, in the low temperature environment of 8 DEG C, with polythene film bag, steamed sponge cake packed, then put into the refrigerating chamber cold storage of-21 DEG C;
(7) taken out by steamed sponge cake after cold storage, removing polythene film bag, upper steamer steams 8min again, and steamed rear cooling, obtains finished product.
Embodiment 9:
A kind of quick-frozen corn steamed sponge cake, is made up of the raw material of following weight portion: flour 11000g, corn flour 8000g, sugared 4500g, yeast 400g, baking powder 400g, water 8500g.
Concrete steps are:
(1) yeast being poured into temperature is in the warm water of 35 DEG C, stirs and makes it mix, activate 6min under room temperature;
(2) flour is mixed with the yeast soln activated, and add corn flour, sugar and baking powder, rub evenly;
(3) by step (2) gained dough temperature be 35 DEG C, relative humidity is the 50min that ferments in the fermenting case of 80%;
(4) dough fermented is divided into the face jizi for making dumplings of 18g/, rubs pressure, rub circle with the hands, then face jizi for making dumplings to be placed in temperature be 35 DEG C, relative humidity is proof 30min in the insulating box of 80%;
(5) be placed in normal pressure steamer steam proofing complete face jizi for making dumplings, take out after 25min, cool;
(6) after steamed sponge cake cools, be placed in screw fast refreezer, quick-frozen 40min under the temperature conditions of-35 DEG C, in the low temperature environment of 15 DEG C, with polythene film bag, steamed sponge cake packed, then put into the refrigerating chamber cold storage of-15 DEG C;
(7) taken out by steamed sponge cake after cold storage, removing polythene film bag, upper steamer steams 15min again, and steamed rear cooling, obtains finished product.
For the corn steamed sponge cake that embodiment 5 is prepared, with by 6 composition of personnel sensory evaluation groups through sensory evaluation training, respectively to the fresh corn steamed sponge cake processed through Optimization Technology and freezing after corn steamed sponge cake taste, fresh corn steamed sponge cake has corn peat-reek, pure taste, sweet acid is moderate, bite appropriateness, easily chew, do not stick to one's teeth, tasty and refreshing, between particle, conjugation is moderate, internal structure is not tight not loose, exquisiteness, soft or hard appropriateness, high resilience and to press recovery very fast, color and luster is homogeneous, not dry not puckery.Pore is fine and closely woven, even, and hole wall is thin, and without obvious hole and solid part, it is spongy for cutting section.Steamed sponge cake through quick-frozen, cold storage and multiple steam after, and the change of quality is mainly manifested in epidermis brightness and reduces, and moisture reduces, and consistency and elasticity increases, restorative reduction, and fragrance reduces, and before and after other side cold storage, change is little.
Above-described is only the preferred embodiment of the present invention, it should be pointed out that for a person skilled in the art, and not departing under general idea prerequisite of the present invention, can also make some changes and improvements, these also should be considered as protection scope of the present invention.
Claims (2)
1. a quick-frozen corn steamed sponge cake, is characterized in that: be made up of the raw material of following weight portion: flour 90-110 part, corn flour 60-80 part, sugared 25-45 part, yeast 2-4 part, baking powder 2-4 part, water 75-85 part.
2. the production technology of a kind of quick-frozen corn steamed sponge cake according to claim 1, is characterized in that: concrete steps are:
(1) yeast being poured into temperature is in the warm water of 25-35 DEG C, stirs and makes it mix, activate 4-6min under room temperature;
(2) flour is mixed with the yeast soln activated, and add corn flour, sugar and baking powder, rub evenly;
(3) by step (2) gained dough temperature be 25-35 DEG C, relative humidity is the 30-50min that ferments in the fermenting case of 65-80%;
(4) dough fermented is divided into the face jizi for making dumplings of 12-18g/, rubs pressure, rub circle with the hands, then face jizi for making dumplings to be placed in temperature be 25-35 DEG C, relative humidity is proof 10-30min in the insulating box of 65-80%;
(5) be placed in normal pressure steamer steam proofing complete face jizi for making dumplings, take out after 15-25min, cool;
(6) after steamed sponge cake cools, be placed in screw fast refreezer, quick-frozen 20-40min under the temperature conditions of-45 ~-35 DEG C, in the low temperature environment of 8 ~ 15 DEG C, with polythene film bag, steamed sponge cake packed, then put into the refrigerating chamber cold storage of-21 ~-15 DEG C;
(7) taken out by steamed sponge cake after cold storage, removing polythene film bag, upper steamer steams 8-15min again, and steamed rear cooling, obtains finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510247862.9A CN104872526A (en) | 2015-05-15 | 2015-05-15 | Quickly-frozen corn sponge cake and production process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510247862.9A CN104872526A (en) | 2015-05-15 | 2015-05-15 | Quickly-frozen corn sponge cake and production process thereof |
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| CN104872526A true CN104872526A (en) | 2015-09-02 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173925A (en) * | 2016-07-27 | 2016-12-07 | 惠州市柯帝士科技有限公司 | Corn steamed sponge cake |
| CN106213176A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Fructus Jujubae steamed sponge cake |
| CN107373336A (en) * | 2016-05-17 | 2017-11-24 | 鲁雪静 | A kind of corn steamed sponge cake preparation method |
| CN109170564A (en) * | 2018-11-12 | 2019-01-11 | 翁航 | A kind of production method of pitaya peel powder steamed sponge cake |
| CN114938842A (en) * | 2022-06-15 | 2022-08-26 | 河南工业大学 | Gluten-free corn salad cake and making process thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373336A (en) * | 2016-05-17 | 2017-11-24 | 鲁雪静 | A kind of corn steamed sponge cake preparation method |
| CN106173925A (en) * | 2016-07-27 | 2016-12-07 | 惠州市柯帝士科技有限公司 | Corn steamed sponge cake |
| CN106213176A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Fructus Jujubae steamed sponge cake |
| CN109170564A (en) * | 2018-11-12 | 2019-01-11 | 翁航 | A kind of production method of pitaya peel powder steamed sponge cake |
| CN114938842A (en) * | 2022-06-15 | 2022-08-26 | 河南工业大学 | Gluten-free corn salad cake and making process thereof |
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