CN110432431A - It is a kind of Huang millet coarse cereals steam cake and preparation method thereof - Google Patents
It is a kind of Huang millet coarse cereals steam cake and preparation method thereof Download PDFInfo
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- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 71
- 235000019713 millet Nutrition 0.000 title claims abstract description 71
- 235000013339 cereals Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 128
- 239000000843 powder Substances 0.000 claims abstract description 80
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 64
- 235000009566 rice Nutrition 0.000 claims abstract description 64
- 241000209140 Triticum Species 0.000 claims abstract description 42
- 235000021307 Triticum Nutrition 0.000 claims abstract description 42
- 240000008042 Zea mays Species 0.000 claims abstract description 40
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 40
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 40
- 235000005822 corn Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 28
- 229930006000 Sucrose Natural products 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 24
- 239000008267 milk Substances 0.000 claims abstract description 24
- 210000004080 milk Anatomy 0.000 claims abstract description 24
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 16
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 75
- 102000002322 Egg Proteins Human genes 0.000 claims description 75
- 108010000912 Egg Proteins Proteins 0.000 claims description 75
- 235000014103 egg white Nutrition 0.000 claims description 75
- 210000000969 egg white Anatomy 0.000 claims description 75
- 241000209094 Oryza Species 0.000 claims description 61
- 235000013601 eggs Nutrition 0.000 claims description 47
- 239000007788 liquid Substances 0.000 claims description 24
- 238000013329 compounding Methods 0.000 claims description 23
- 210000002969 egg yolk Anatomy 0.000 claims description 22
- 238000000926 separation method Methods 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 11
- 238000005303 weighing Methods 0.000 claims description 11
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 abstract 3
- 235000013305 food Nutrition 0.000 description 15
- 230000015572 biosynthetic process Effects 0.000 description 9
- 238000012790 confirmation Methods 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- 238000009461 vacuum packaging Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 238000010521 absorption reaction Methods 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019007 dietary guidelines Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
Classifications
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
Abstract
The invention discloses a kind of yellow millet coarse cereals to steam cake, and the Huang millet coarse cereals steam cake and are made of the raw material of following mass fraction: 150~350 parts of yellow millet powder, 100~200 parts of corn flour, glutinous rice flour, 40~60 parts of low-gluten wheat flour, 150~260 parts of water, 100~150 parts of milk, 100~300 parts of egg, 30~60 parts of white sugar, 8~15 parts of yeast, 8~10 parts of baking powder, 16~30 parts of raisins；Wherein, the parts by weight M of the glutinous rice flour3Empirical formula isIn formula,For the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For the mass fraction of corn flour, M4For the mass fraction of low-gluten wheat flour.The present invention also provides the preparation methods that a kind of yellow millet coarse cereals steam cake.
Description
Technical field
The present invention relates to a kind of yellow millet coarse cereals to steam cake and preparation method thereof, belongs to food technology field.
Background technique
It points out that 250-400 grams of food of paddy potato should be taken in for each person every day in Chinese residents dietary guidelines, and China is miscellaneous at present
Grain staple food product is less, inferior quality, and people are also growing for the pursuit of nutrient balance diet.Develop serial coarse cereals
Food is conducive to abundant staple food products category, improves the diet structure of people, widen coarse cereals and develop and use new evolutionary path,
Yellow millet coarse cereals value-added content of product is improved, provides theoretical foundation and data reference for industrialization coarse cereals product intensive processing.
Summary of the invention
The present invention has designed and developed a kind of yellow millet coarse cereals and has steamed cake, in such a way that coarse food grain and flour and rice combine, promotes
Human consumption and absorption improve the utilization rate of coarse cereals.
The present invention can also keep loin chop more preferable by regulating and controlling the additional amount of component to promote the Percentage bound of coarse food grain and flour and rice
It absorbs.
The present invention has also designed and developed the preparation method that a kind of yellow millet coarse cereals steam cake, will mixing egg liquid be added to it is multiple
With in powder, by first provocation, after steam, obtained cake color is good, the aromatic exquisiteness of mouthfeel, good to absorb.
The present invention can also accurately control provocation humidity, guarantee provocation efficiency.
Technical solution provided by the invention are as follows:
A kind of Huang millet coarse cereals steam cake, and the Huang millet coarse cereals steam cake by the raw material group of following mass fraction
At:
150~350 parts of yellow millet powder, 100~200 parts of corn flour, glutinous rice flour, 40~60 parts of low-gluten wheat flour, water 150~
260 parts, 100~150 parts of milk, 100~300 parts of egg, 30~60 parts of white sugar, 8~15 parts of yeast, 8~10 parts of baking powder, Portugal
Dry 16~30 parts of grape；
Wherein, the parts by weight M of the glutinous rice flour3Empirical formula are as follows:
In formula,For the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For the matter of corn flour
Measure number, M4For the mass fraction of low-gluten wheat flour.
Preferably, pulverization process is carried out to the white sugar.
A kind of Huang millet coarse cereals steam the preparation method of cake, which comprises the steps of:
Step 1: weighing 100~300 parts of progress egg white of egg and yolk separation, 30~60 parts of progress egg white of white sugar are added
It dismisses, the egg white dismissed；
Step 2: weigh 150~350 parts of yellow millet powder, 100~200 parts of corn flour, glutinous rice flour, low-gluten wheat flour 40~
60 parts, 8~15 parts of yeast, 8~10 parts of baking powder obtain compounding powder after mixing；
Wherein, the parts by weight M of the glutinous rice flour3Empirical formula are as follows:
In formula,For the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For the matter of corn flour
Measure number, M4For the mass fraction of low-gluten wheat flour；
Step 3: the yolk weighed after 150~260 parts of water, 100~150 parts of milk and separation is mixed, obtain
To mixing egg liquid；
Step 4: mixing egg liquid is added in compounding powder, stirred using stick is turned to dough, one third weight is added
The egg white of dismissing of amount number is turned, and addition residue dismisses egg white and continues to turn after turning uniformly, until turn completely uniformly,
The raisins for sprinkling 16~30 parts obtain mixing batter；
Step 5: mixing batter, which is put into proofing box, carries out provocation, proofing period is 20~30 minutes, the batter after provocation
It is put into steamer, after being steamed with moderate heat, carries out slice packaging.
Preferably, the yellow millet powder, the corn flour, the glutinous rice flour and the low-gluten wheat flour mistake respectively
100 meshes.
Preferably, the white sugar is divided into three parts, and is added separately in the egg white in three times.
Preferably, in the step 5, the time steamed is 30min.
Preferably, the proofing temperature is 25~30 DEG C.
Preferably, the empirical formula of the provocation humidity RH are as follows:
Wherein, M5For the mass fraction of water, M6For the mass fraction of milk, M7For the mass fraction of egg, t is room temperature, t0
For proofing temperature,For basic provocation humidity.
It is of the present invention the utility model has the advantages that product of the present invention is bright golden yellow, the aromatic exquisiteness of mouthfeel has yellow millet
Faint scent, direct-edible, the raisins of addition are but also its taste is easier to be accepted.Yellow millet coarse cereals of the invention steam
Cake may advantageously facilitate human consumption's absorption in such a way that coarse food grain and flour and rice combine, and Creating Special food grains other than rice and wheat embodies green
Color, nutrition, health diet structure, achieve the purpose that fast-developing featured agriculture and high added value agricultural product.
Huang millet coarse cereal cake provided by the invention, can be by the additional amount of regulation component, to promote coarse food grain and flour and rice
Percentage bound, absorb loin chop more preferably.Provocation humidity can also be accurately controlled simultaneously, guarantee provocation efficiency
Specific embodiment
The present invention is described in further detail below, to enable those skilled in the art's refer to the instruction text being capable of evidence
To implement.
The present invention provides a kind of yellow millet coarse cereals and steams cake, in such a way that coarse food grain and flour and rice combine, and controls component
Additional amount, promote the Percentage bound of coarse food grain and flour and rice, and promote human consumption and absorption, improve the utilization rate of coarse cereals.
Yellow millet coarse cereals loin chop is grouped as by the group of following mass fraction:
150~350 parts of yellow millet powder, 100~200 parts of corn flour, glutinous rice flour, 40~60 parts of low-gluten wheat flour, water 150~
260 parts, 100~150 parts of milk, 100~300 parts of egg, 30~60 parts of white sugar, 8~15 parts of yeast, 8~10 parts of baking powder, Portugal
Dry 16~30 parts of grape；
Wherein, the parts by weight M of the glutinous rice flour3Empirical formula are as follows:
In formula,It is 60 parts for the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For corn
The mass fraction of powder, M4For the mass fraction of low-gluten wheat flour.
It is controlled by the parts by weight of the parts by weight of yellow millet powder, the parts by weight of corn flour and low-gluten wheat flour
The parts by weight of glutinous rice flour keep the additional amount of coarse food grain and flour and rice more accurate, improve Percentage bound.
The present invention also provides the preparation methods that a kind of yellow millet coarse cereals steam cake, include the following steps:
Step 1: weighing 100~300 parts of progress egg white of egg and yolk separation, 30~60 parts of progress egg white of white sugar are added
It dismisses, the egg white dismissed；
Wherein, it is divided into three parts after white sugar being crushed, is added in egg white in three times, dismisses to formation Off-white solid
, degree is dismissed for confirmation, a chopsticks can be inserted into egg white, chopsticks do not fall；
Step 2: being weighed respectively after yellow millet powder, corn flour, glutinous rice flour and low-gluten wheat flour are sieved with 100 mesh sieve respectively
150~350 parts of yellow millet powder, 100~200 parts of corn flour, glutinous rice flour, 40~60 parts of low-gluten wheat flour, 8~15 parts of yeast and
8~10 parts of baking powder, compounding powder is obtained after mixing；
Wherein, the parts by weight M of glutinous rice flour3Empirical formula are as follows:
In formula,For the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For the matter of corn flour
Measure number, M4For the mass fraction of low-gluten wheat flour.
Step 3: the yolk weighed after 150~260 parts of water, 100~150 parts of milk and separation is mixed, obtain
To mixing egg liquid；
Wherein, to confirm aqueous degree, a dough can be clenched with hand, then opens one's hand and shakes gently, dough will not dissipate
It opens and just illustrates water just；
Step 4: mixing egg liquid is added in compounding powder, stirred using stick is turned to dough, one third weight is added
The egg white of dismissing of amount number is turned, and addition residue dismisses egg white and continues to turn after turning uniformly, until turn completely uniformly,
The raisins for sprinkling 16~30 parts obtain mixing batter；
Step 5: mixing batter, which is put into proofing box, carries out provocation, proofing period is 20~30 minutes, proofing temperature 25
~30 DEG C, the batter after provocation is put into steamer, after being steamed with moderate heat, cools down slice, stored refrigerated after vacuum packaging；
Wherein, the empirical formula of provocation humidity RH are as follows:
Wherein, M5For the mass fraction of water, M6For the mass fraction of milk, M7For the mass fraction of egg, t is room temperature, t0
For proofing temperature,It is 50% for basic provocation humidity.
Mixing egg liquid is added in compounding powder, by first provocation, after steam, obtained cake color is good, and mouthfeel is aromatic
Exquisiteness is good to absorb.Provocation humidity can also be accurately controlled simultaneously, guarantee provocation efficiency.
Embodiment 1
Step 1: weighing 100 parts of progress egg white of egg and yolk separation, 30 parts of progress egg white of white sugar are added and dismiss, obtain
The egg white dismissed；
Wherein, it is divided into three parts after white sugar being crushed, is added in egg white in three times, dismisses to formation Off-white solid
, degree is dismissed for confirmation, a chopsticks can be inserted into egg white, chopsticks do not fall；
Step 2: being weighed respectively after yellow millet powder, corn flour, glutinous rice flour and low-gluten wheat flour are sieved with 100 mesh sieve respectively
150 parts of yellow millet powder, 100 parts of corn flour, glutinous rice flour, 40 parts of low-gluten wheat flour, 8 parts of yeast and 8 parts of baking powder are uniformly mixed
After obtain compounding powder；
Wherein, the parts by weight M of glutinous rice flour3Empirical formula are as follows:
Part,
In formula,For the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For the matter of corn flour
Measure number, M4For the mass fraction of low-gluten wheat flour.
Step 3: the yolk weighed after 150 parts of water, 100 parts of milk and separation is mixed, egg mix is obtained
Liquid；
Wherein, to confirm aqueous degree, a dough can be clenched with hand, then opens one's hand and shakes gently, dough will not dissipate
It opens and just illustrates water just；
Step 4: mixing egg liquid is added in compounding powder, stirred using stick is turned to dough, one third weight is added
The egg white of dismissing of amount number is turned, and addition residue dismisses egg white and continues to turn after turning uniformly, until turn completely uniformly,
The raisins for sprinkling 16 parts obtain mixing batter；
Step 5: mixing batter, which is put into proofing box, carries out provocation, proofing period is 20 minutes, and proofing temperature is 25 DEG C,
Batter after provocation is put into steamer, after being steamed with moderate heat, cools down slice, stored refrigerated after vacuum packaging；
Wherein, the empirical formula of provocation humidity RH are as follows:
Wherein, M5For the mass fraction of water, M6For the mass fraction of milk, M7For the mass fraction of egg, t is room temperature, t0
For proofing temperature,It is 50% for basic provocation humidity.
Embodiment 2
Step 1: weighing 150 parts of progress egg white of egg and yolk separation, 40 parts of progress egg white of white sugar are added and dismiss, obtain
The egg white dismissed；
Wherein, it is divided into three parts after white sugar being crushed, is added in egg white in three times, dismisses to formation Off-white solid
, degree is dismissed for confirmation, a chopsticks can be inserted into egg white, chopsticks do not fall；
Step 2: being weighed respectively after yellow millet powder, corn flour, glutinous rice flour and low-gluten wheat flour are sieved with 100 mesh sieve respectively
200 parts of yellow millet powder, 120 parts of corn flour, glutinous rice flour, 45 parts of low-gluten wheat flour, 10 parts of yeast and 8.5 parts of baking powder, mixing
Compounding powder is obtained after uniformly；
Wherein, the parts by weight M of glutinous rice flour3Empirical formula are as follows:
Part,
In formula,For the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For the matter of corn flour
Measure number, M4For the mass fraction of low-gluten wheat flour.
Step 3: the yolk weighed after 180 parts of water, 110 parts of milk and separation is mixed, egg mix is obtained
Liquid；
Wherein, to confirm aqueous degree, a dough can be clenched with hand, then opens one's hand and shakes gently, dough will not dissipate
It opens and just illustrates water just；
Step 4: mixing egg liquid is added in compounding powder, stirred using stick is turned to dough, one third weight is added
The egg white of dismissing of amount number is turned, and addition residue dismisses egg white and continues to turn after turning uniformly, until turn completely uniformly,
The raisins for sprinkling 18 parts obtain mixing batter；
Step 5: mixing batter, which is put into proofing box, carries out provocation, proofing period is 22 minutes, and proofing temperature is 26 DEG C,
Batter after provocation is put into steamer, after being steamed with moderate heat, cools down slice, stored refrigerated after vacuum packaging；
Wherein, the empirical formula of provocation humidity RH are as follows:
Wherein, M5For the mass fraction of water, M6For the mass fraction of milk, M7For the mass fraction of egg, t is room temperature, t0
For proofing temperature,It is 50% for basic provocation humidity.
Embodiment 3
Step 1: weighing 200 parts of progress egg white of egg and yolk separation, 50 parts of progress egg white of white sugar are added and dismiss, obtain
The egg white dismissed；
Wherein, it is divided into three parts after white sugar being crushed, is added in egg white in three times, dismisses to formation Off-white solid
, degree is dismissed for confirmation, a chopsticks can be inserted into egg white, chopsticks do not fall；
Step 2: being weighed respectively after yellow millet powder, corn flour, glutinous rice flour and low-gluten wheat flour are sieved with 100 mesh sieve respectively
250 parts of yellow millet powder, 150 parts of corn flour, glutinous rice flour, 50 parts of low-gluten wheat flour, 12 parts of yeast and 9 parts of baking powder, mixing are equal
Compounding powder is obtained after even；
Wherein, the parts by weight M of glutinous rice flour3Empirical formula are as follows:
Part,
In formula,For the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For the matter of corn flour
Measure number, M4For the mass fraction of low-gluten wheat flour.
Step 3: the yolk weighed after 200 parts of water, 130 parts of milk and separation is mixed, egg mix is obtained
Liquid；
Wherein, to confirm aqueous degree, a dough can be clenched with hand, then opens one's hand and shakes gently, dough will not dissipate
It opens and just illustrates water just；
Step 4: mixing egg liquid is added in compounding powder, stirred using stick is turned to dough, one third weight is added
The egg white of dismissing of amount number is turned, and addition residue dismisses egg white and continues to turn after turning uniformly, until turn completely uniformly,
The raisins for sprinkling 20 parts obtain mixing batter；
Step 5: mixing batter, which is put into proofing box, carries out provocation, proofing period is 25 minutes, and proofing temperature is 27 DEG C,
Batter after provocation is put into steamer, after being steamed with moderate heat, cools down slice, stored refrigerated after vacuum packaging；
Wherein, the empirical formula of provocation humidity RH are as follows:
Wherein, M5For the mass fraction of water, M6For the mass fraction of milk, M7For the mass fraction of egg, t is room temperature, t0
For proofing temperature,It is 50% for basic provocation humidity.
Embodiment 4
Step 1: weighing 250 parts of progress egg white of egg and yolk separation, 55 parts of progress egg white of white sugar are added and dismiss, obtain
The egg white dismissed；
Wherein, it is divided into three parts after white sugar being crushed, is added in egg white in three times, dismisses to formation Off-white solid
, degree is dismissed for confirmation, a chopsticks can be inserted into egg white, chopsticks do not fall；
Step 2: being weighed respectively after yellow millet powder, corn flour, glutinous rice flour and low-gluten wheat flour are sieved with 100 mesh sieve respectively
300 parts of yellow millet powder, 170 parts of corn flour, glutinous rice flour, 55 parts of low-gluten wheat flour, 13 parts of yeast and 9.5 parts of baking powder, mixing
Compounding powder is obtained after uniformly；
Wherein, the parts by weight M of glutinous rice flour3Empirical formula are as follows:
Part,
In formula,For the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For the matter of corn flour
Measure number, M4For the mass fraction of low-gluten wheat flour.
Step 3: the yolk weighed after 230 parts of water, 140 parts of milk and separation is mixed, egg mix is obtained
Liquid；
Wherein, to confirm aqueous degree, a dough can be clenched with hand, then opens one's hand and shakes gently, dough will not dissipate
It opens and just illustrates water just；
Step 4: mixing egg liquid is added in compounding powder, stirred using stick is turned to dough, one third weight is added
The egg white of dismissing of amount number is turned, and addition residue dismisses egg white and continues to turn after turning uniformly, until turn completely uniformly,
The raisins for sprinkling 25 parts obtain mixing batter；
Step 5: mixing batter, which is put into proofing box, carries out provocation, proofing period is 25 minutes, and proofing temperature is 28 DEG C,
Batter after provocation is put into steamer, after being steamed with moderate heat, cools down slice, stored refrigerated after vacuum packaging；
Wherein, the empirical formula of provocation humidity RH are as follows:
Wherein, M5For the mass fraction of water, M6For the mass fraction of milk, M7For the mass fraction of egg, t is room temperature, t0
For proofing temperature,It is 50% for basic provocation humidity.
Embodiment 5
Step 1: weighing 300 parts of progress egg white of egg and yolk separation, 60 parts of progress egg white of white sugar are added and dismiss, obtain
The egg white dismissed；
Wherein, it is divided into three parts after white sugar being crushed, is added in egg white in three times, dismisses to formation Off-white solid
, degree is dismissed for confirmation, a chopsticks can be inserted into egg white, chopsticks do not fall；
Step 2: being weighed respectively after yellow millet powder, corn flour, glutinous rice flour and low-gluten wheat flour are sieved with 100 mesh sieve respectively
350 parts of yellow millet powder, 200 parts of corn flour, glutinous rice flour, 60 parts of low-gluten wheat flour, 15 parts of yeast and 10 parts of baking powder, mixing are equal
Compounding powder is obtained after even；
Wherein, the parts by weight M of glutinous rice flour3Empirical formula are as follows:
Part,
In formula,For the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For the matter of corn flour
Measure number, M4For the mass fraction of low-gluten wheat flour.
Step 3: the yolk weighed after 260 parts of water, 150 parts of milk and separation is mixed, egg mix is obtained
Liquid；
Wherein, to confirm aqueous degree, a dough can be clenched with hand, then opens one's hand and shakes gently, dough will not dissipate
It opens and just illustrates water just；
Step 4: mixing egg liquid is added in compounding powder, stirred using stick is turned to dough, one third weight is added
The egg white of dismissing of amount number is turned, and addition residue dismisses egg white and continues to turn after turning uniformly, until turn completely uniformly,
The raisins for sprinkling 30 parts obtain mixing batter；
Step 5: mixing batter, which is put into proofing box, carries out provocation, proofing period is 30 minutes, and proofing temperature is 30 DEG C,
Batter after provocation is put into steamer, after being steamed with moderate heat, cools down slice, stored refrigerated after vacuum packaging；
Wherein, the empirical formula of provocation humidity RH are as follows:
Wherein, M5For the mass fraction of water, M6For the mass fraction of milk, M7For the mass fraction of egg, t is room temperature, t0
For proofing temperature,It is 50% for basic provocation humidity.
Comparative example 1
Step 1: weighing 200 parts of progress egg white of egg and yolk separation, 50 parts of progress egg white of white sugar are added and dismiss, obtain
The egg white dismissed；
Wherein, it is divided into three parts after white sugar being crushed, is added in egg white in three times, dismisses to formation Off-white solid
, degree is dismissed for confirmation, a chopsticks can be inserted into egg white, chopsticks do not fall；
Step 2: being weighed respectively after yellow millet powder, corn flour, glutinous rice flour and low-gluten wheat flour are sieved with 100 mesh sieve respectively
250 parts of yellow millet powder, 150 parts of corn flour, glutinous rice flour, 50 parts of low-gluten wheat flour, 12 parts of yeast and 9 parts of baking powder, mixing are equal
Compounding powder is obtained after even；
Wherein, the parts by weight M of glutinous rice flour3Empirical formula are as follows:
Part,
In formula,For the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For the matter of corn flour
Measure number, M4For the mass fraction of low-gluten wheat flour.
Step 3: the yolk weighed after 200 parts of water, 130 parts of milk and separation is mixed, egg mix is obtained
Liquid；
Wherein, to confirm aqueous degree, a dough can be clenched with hand, then opens one's hand and shakes gently, dough will not dissipate
It opens and just illustrates water just；
Step 4: mixing egg liquid is added in compounding powder, stirred using stick is turned to dough, one third weight is added
The egg white of dismissing of amount number is turned, and addition residue dismisses egg white and continues to turn after turning uniformly, until turn completely uniformly,
The raisins for sprinkling 20 parts obtain mixing batter；
Step 5: mixing batter, which is put into proofing box, carries out provocation, proofing period is 25 minutes, and proofing temperature is 27 DEG C,
Provocation humidity is 55%, and the batter after provocation is put into steamer, after being steamed with moderate heat, cools down slice, refrigerates and protects after vacuum packaging
It deposits；
Comparative example 2
Step 1: weighing 200 parts of progress egg white of egg and yolk separation, 50 parts of progress egg white of white sugar are added and dismiss, obtain
The egg white dismissed；
Wherein, it is divided into three parts after white sugar being crushed, is added in egg white in three times, dismisses to formation Off-white solid
, degree is dismissed for confirmation, a chopsticks can be inserted into egg white, chopsticks do not fall；
Step 2: being weighed respectively after yellow millet powder, corn flour, glutinous rice flour and low-gluten wheat flour are sieved with 100 mesh sieve respectively
250 parts of yellow millet powder, 150 parts of corn flour, 60 parts of glutinous rice flour, 50 parts of low-gluten wheat flour, 12 parts of yeast and 9 parts of baking powder mix
Compounding powder is obtained after closing uniformly；
Step 3: the yolk weighed after 200 parts of water, 130 parts of milk and separation is mixed, egg mix is obtained
Liquid；
Wherein, to confirm aqueous degree, a dough can be clenched with hand, then opens one's hand and shakes gently, dough will not dissipate
It opens and just illustrates water just；
Step 4: mixing egg liquid is added in compounding powder, stirred using stick is turned to dough, one third weight is added
The egg white of dismissing of amount number is turned, and addition residue dismisses egg white and continues to turn after turning uniformly, until turn completely uniformly,
The raisins for sprinkling 20 parts obtain mixing batter；
Step 5: mixing batter, which is put into proofing box, carries out provocation, proofing period is 25 minutes, and proofing temperature is 27 DEG C,
Batter after provocation is put into steamer, after being steamed with moderate heat, cools down slice, stored refrigerated after vacuum packaging；
Wherein, the empirical formula of provocation humidity RH are as follows:
Wherein, M5For the mass fraction of water, M6For the mass fraction of milk, M7For the mass fraction of egg, t is room temperature, t0
For proofing temperature,It is 50% for basic provocation humidity.
Comparative example 3
Step 1: weighing 200 parts of progress egg white of egg and yolk separation, 50 parts of progress egg white of white sugar are added and dismiss, obtain
The egg white dismissed；
Wherein, it is divided into three parts after white sugar being crushed, is added in egg white in three times, dismisses to formation Off-white solid
, degree is dismissed for confirmation, a chopsticks can be inserted into egg white, chopsticks do not fall；
Step 2: being weighed respectively after yellow millet powder, corn flour, glutinous rice flour and low-gluten wheat flour are sieved with 100 mesh sieve respectively
250 parts of yellow millet powder, 150 parts of corn flour, 60 parts of glutinous rice flour, 50 parts of low-gluten wheat flour, 12 parts of yeast and 9 parts of baking powder mix
Compounding powder is obtained after closing uniformly；
Step 3: the yolk weighed after 200 parts of water, 130 parts of milk and separation is mixed, egg mix is obtained
Liquid；
Wherein, to confirm aqueous degree, a dough can be clenched with hand, then opens one's hand and shakes gently, dough will not dissipate
It opens and just illustrates water just；
Step 4: mixing egg liquid is added in compounding powder, stirred using stick is turned to dough, one third weight is added
The egg white of dismissing of amount number is turned, and addition residue dismisses egg white and continues to turn after turning uniformly, until turn completely uniformly,
The raisins for sprinkling 20 parts obtain mixing batter；
Step 5: mixing batter, which is put into proofing box, carries out provocation, proofing period is 25 minutes, and proofing temperature is 27 DEG C,
Provocation humidity is 55%, and the batter after provocation is put into steamer, after being steamed with moderate heat, cools down slice, refrigerates and protects after vacuum packaging
It deposits.
TPA test is carried out to embodiment 1-5 and comparative example 1-3, obtains test result as shown in the table:
Table 1 steams cake TPA evaluation index
| Embodiment | Hardness (g) | Chewiness (g) |
| Embodiment 1 | 1845.63 | 1248.76 |
| Embodiment 2 | 1552.34 | 1045.43 |
| Embodiment 3 | 1742.67 | 965.32 |
| Embodiment 4 | 1363.42 | 1353.26 |
| Embodiment 5 | 1106.11 | 819.91 |
| Comparative example 1 | 1887.43 | 1422.56 |
| Comparative example 2 | 1846.08 | 1484.07 |
| Comparative example 3 | 2065.73 | 1572.18 |
As seen from the above table, yellow millet coarse cereals steam the hardness of cake prepared by embodiment 1-5 and chewiness is significantly better than
Yellow millet coarse cereals prepared by comparative example 1-3 steam cake, wherein yellow millet coarse cereals prepared by embodiment 5 steam cake
Hardness and chewiness are optimal, in embodiment 1-5, by controlling the additional amount and provocation humidity of glutinous rice flour, make yellow millet coarse cereals
Cake is steamed with soft glutinous fragrant and sweet mouthfeel and excellent chewiness, bright golden yellow, the aromatic exquisiteness of mouthfeel, using coarse food grain and
The mode that flour and rice combine, may advantageously facilitate human consumption's absorption, and Creating Special food grains other than rice and wheat embodies green, nutrition, health
Diet structure.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and embodiment shown and described herein.
Claims (8)
1. a kind of Huang millet coarse cereals steam cake, which is characterized in that the Huang millet coarse cereals steam cake by following mass fraction
Raw material composition:
150~350 parts of yellow millet powder, 100~200 parts of corn flour, glutinous rice flour, 40~60 parts of low-gluten wheat flour, water 150~260
Part, 100~150 parts of milk, 100~300 parts of egg, 30~60 parts of white sugar, 8~15 parts of yeast, 8~10 parts of baking powder, grape
Dry 16~30 parts；
Wherein, the parts by weight M of the glutinous rice flour3Empirical formula are as follows:
In formula,For the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For the mass parts of corn flour
Number, M4For the mass fraction of low-gluten wheat flour.
2. Huang millet coarse cereals according to claim 1 steam cake, which is characterized in that carried out at crushing to the white sugar
Reason.
3. the preparation method that a kind of Huang millet coarse cereals steam cake, which comprises the steps of:
Step 1: weighing 100~300 parts of progress egg white of egg and yolk separation, 30~60 parts of progress egg white of white sugar are added and dismiss,
The egg white dismissed；
Step 2: weigh 150~350 parts of yellow millet powder, 100~200 parts of corn flour, glutinous rice flour, 40~60 parts of low-gluten wheat flour,
8~15 parts of yeast, 8~10 parts of baking powder obtain compounding powder after mixing；
Wherein, the parts by weight M of the glutinous rice flour3Empirical formula are as follows:
In formula,For the mass of foundation number of glutinous rice flour, M1For the mass fraction of yellow millet powder, M2For the mass parts of corn flour
Number, M4For the mass fraction of low-gluten wheat flour；
Step 3: the yolk weighed after 150~260 parts of water, 100~150 parts of milk and separation is mixed, mixed
Close egg liquid；
Step 4: mixing egg liquid is added in compounding powder, stirred using stick is turned to dough, one third parts by weight are added
Several egg white of dismissing are turned, and addition residue dismisses egg white and continues to turn after turning uniformly, until turning completely uniformly, are sprinkled
16~30 parts of raisins obtain mixing batter；
Step 5: mixing batter, which is put into proofing box, carries out provocation, proofing period is 20~30 minutes, and the batter after provocation is put into
In steamer, after being steamed with moderate heat, slice packaging is carried out.
4. the preparation method that Huang millet coarse cereals according to claim 3 steam cake, which is characterized in that the Huang millet
Powder, the corn flour, the glutinous rice flour and the low-gluten wheat flour sieve with 100 mesh sieve respectively before mixing.
5. the preparation method that Huang millet coarse cereals according to claim 4 steam cake, which is characterized in that put down the white sugar
Three parts are divided into, and is added separately in the egg white in three times.
6. the yellow millet coarse cereals according to claim 3 or 5 steam the preparation method of cake, which is characterized in that the step
In five, the time steamed is 30min.
7. the preparation method that Huang millet coarse cereals according to claim 6 steam cake, which is characterized in that the proofing temperature
It is 25~30 DEG C.
8. the preparation method that Huang millet coarse cereals according to claim 7 steam cake, which is characterized in that the provocation humidity
The empirical formula of RH are as follows:
Wherein, M5For the mass fraction of water, M6For the mass fraction of milk, M7For the mass fraction of egg, t is room temperature, t0It is awake
Temperature is sent out,For basic provocation humidity.
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Application publication date: 20191112 |