CN110973480A - Selenium-rich rye trehalose natural enzyme steamed cake and preparation method thereof - Google Patents
Selenium-rich rye trehalose natural enzyme steamed cake and preparation method thereof Download PDFInfo
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- CN110973480A CN110973480A CN201911347667.8A CN201911347667A CN110973480A CN 110973480 A CN110973480 A CN 110973480A CN 201911347667 A CN201911347667 A CN 201911347667A CN 110973480 A CN110973480 A CN 110973480A
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 99
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 99
- 239000011669 selenium Substances 0.000 title claims abstract description 99
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 title claims abstract description 91
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 title claims abstract description 91
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 title claims abstract description 91
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 63
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical group CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 41
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 39
- 108010000912 Egg Proteins Chemical group 0.000 claims abstract description 38
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 38
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 229920002261 Corn starch Polymers 0.000 claims abstract description 26
- 239000008120 corn starch Substances 0.000 claims abstract description 26
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 25
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 14
- 235000012045 salad Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000014103 egg white Nutrition 0.000 claims abstract description 13
- 210000000969 egg white Anatomy 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000005303 weighing Methods 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 238000005096 rolling process Methods 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 235000013601 eggs Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 150000003904 phospholipids Chemical class 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 206010006187 Breast cancer Diseases 0.000 description 2
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- 206010009944 Colon cancer Diseases 0.000 description 2
- 108060003951 Immunoglobulin Proteins 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
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- 239000003513 alkali Substances 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 208000029742 colonic neoplasm Diseases 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 102000018358 immunoglobulin Human genes 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 201000007270 liver cancer Diseases 0.000 description 2
- 208000014018 liver neoplasm Diseases 0.000 description 2
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- 230000014759 maintenance of location Effects 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- -1 methyl enol Chemical class 0.000 description 2
- 230000008569 process Effects 0.000 description 2
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- 239000011782 vitamin Substances 0.000 description 2
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- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000001685 thyroid gland Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a selenium-rich rye trehalose natural enzyme steamed cake and a preparation method thereof, wherein the selenium-rich rye trehalose natural enzyme steamed cake comprises an egg white part and an egg yolk part, wherein the egg white part comprises the following raw materials in parts by weight: 80-120g of egg white, 8-12g of tower powder, 4-6g of corn starch, 400g of white granulated sugar and 500g of edible salt; the yolk part comprises the following raw materials in parts by weight: 300g of selenium-rich rye trehalose natural yeast flour, 80-120g of milk, 80-120g of salad oil, 250g of cake powder, 80-120g of corn starch and 500g of egg yolk. According to the invention, the selenium-rich rye trehalose natural yeast flour is added, and the steamed cake steamed by the preparation method can reduce the loss and damage of protein, phospholipid and other nutritional ingredients in eggs to the maximum extent, has a finer taste and is more comfortable to swallow.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a selenium-rich rye trehalose natural ferment steamed cake and a preparation method thereof, which are suitable for all cake products.
Background
The cake is a kind of ancient and western pastry similar to sponge and prepared by using egg, white sugar and wheat flour as main raw materials, using milk, fruit juice, milk powder, spice powder, salad oil, water, shortening and baking (baking) as auxiliary materials, and stirring, blending and baking (baking). Cakes are usually sweet and typically cakes are made in a baked manner. With the improvement of living standard of people, health care consciousness is increasing, the trend of pursuing healthier food is, baking cakes are produced, the baking temperature is usually 180-220 ℃, vitamin substances are greatly damaged, and the flavor of the cakes is changed due to high temperature. Steamed cakes produced at relatively low temperatures are therefore popular with consumers because of their healthier processing.
Selenium is one of essential trace elements for human body, has trace content in human body, but has important physiological effects, and mainly comprises the following components: the selenium-enriched steamed cake has the advantages of antioxidation, promotion of sugar metabolism, reduction of blood sugar and urine sugar, improvement of symptoms of diabetics, protection of retina, enhancement of glass finish, improvement of eyesight, prevention of cataract, protection and repair of heart muscle, prevention of cardiovascular and cerebrovascular diseases, hypertension, arteriosclerosis and the like, detoxification, toxin expulsion, prevention of liver diseases, liver protection, regulation of thyroid gland function, participation in synthesis of amino acid and the like, and due to the fact that 72% of areas in China are selenium-deficient, most people are in a selenium-deficient state, and the addition of selenium into steamed cakes is a good selenium supplementing mode.
Disclosure of Invention
In view of the above situation, the invention provides a selenium-rich rye trehalose natural ferment steamed cake and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the selenium-enriched rye trehalose natural enzyme steamed cake comprises an egg white part and an egg yolk part, wherein the egg white part comprises the following raw materials in parts by weight: 80-120g of egg white, 8-12g of tower powder, 4-6g of corn starch, 400g of white granulated sugar and 500g of edible salt; the yolk part comprises the following raw materials in parts by weight: 300g of selenium-rich rye trehalose natural yeast flour, 80-120g of milk, 80-120g of salad oil, 250g of cake powder, 80-120g of corn starch and 500g of egg yolk.
Further, the selenium-rich rye trehalose natural yeast flour comprises the following raw materials in parts by weight: 1200g of selenium-rich rye powder, 600g of trehalose enzyme solution and 300g of water.
A preparation method of selenium-rich rye trehalose natural ferment steamed cakes comprises the following steps:
weighing egg white, tower powder, corn starch, white granulated sugar and edible salt according to the parts by weight of the egg white part, and putting the mixture into a stirring cylinder to stir for 5-8 minutes until the mixture is fully stirred and foamed for later use;
step two, weighing the selenium-rich rye trehalose natural yeast flour, milk, salad oil, cake powder, corn starch and egg yolk according to the parts by weight of the egg yolk part, putting the weighed materials into a stirring cylinder, adding the egg white part prepared in the step one, and stirring for 3-5 minutes until the egg white part is fully stirred uniformly for later use;
and step three, weighing the mixture prepared in the step two according to the required weight, putting the mixture into a mould, and then putting the mould into a steam box with the temperature controlled at 95-100 ℃ for steaming for 30-40 minutes.
Further, the preparation method of the selenium-rich rye trehalose natural yeast flour comprises the following steps:
step one, weighing selenium-rich rye powder, trehalose ferment liquid and water according to the parts by weight;
weighing 1/11 selenium-rich rye flour and 5/29 trehalose ferment liquid in a sterilized special food-grade plastic barrel with a cover on the first day, stirring for 3-5 minutes by using a rolling pin, uniformly stirring, putting into a special food box with the temperature controlled at 24-25 ℃ for fermenting for 8 hours, and then refrigerating at 1-4 ℃ for use on the second day;
weighing 2/11 selenium-rich rye flour and 10/29 trehalose ferment liquid in a sterilized special food-grade plastic barrel with a cover the next day, adding the flour prepared in the first day, stirring for 3-5 minutes by using a rolling pin, uniformly stirring, putting into a special food box with the temperature controlled at 24-25 ℃, fermenting for 6 hours, and refrigerating at 1-4 ℃ for use on the third day;
step four, weighing 4/11 selenium-rich rye flour, 7/29 trehalose ferment liquid and 1/2 water on the third day, putting into a sterilized special food-grade plastic barrel with a cover, adding the flour made on the second day, stirring for 3-5 minutes by using a rolling pin, uniformly stirring, putting into a special food box with the temperature controlled at 24-25 ℃ for fermentation for 4 hours, and then refrigerating at 1-4 ℃ for use on the fourth day;
and step five, putting the residual selenium-rich rye flour, trehalose enzyme solution and water into a sterilized special food-grade plastic barrel with a cover on the fourth day, adding the flour made on the third day, stirring for 3-5 minutes by using a rolling pin, uniformly stirring, putting into a special food box with the temperature controlled at 24-25 ℃, fermenting for 3-4 hours, and then refrigerating at 1-4 ℃ for later use.
Has the advantages that:
1. according to the invention, the selenium-rich rye trehalose natural yeast flour is added, and the steamed cake steamed by the preparation method can reduce the loss and damage of protein, phospholipid and other nutritional ingredients in eggs to the maximum extent, has a finer taste and is more comfortable to swallow.
2. The steamed cake steamed by adding the selenium-rich rye trehalose natural yeast has higher nutritional value, the selenium can improve the human immunity, promote the proliferation of lymphocytes and the synthesis of antibodies and immune globulin, meanwhile, the selenium has obvious inhibiting and protecting effects on various cancers such as colon cancer, skin cancer, liver cancer, breast cancer and the like, and an intermediate metabolite methyl enol in a body has stronger anticancer activity; the trehalose has a larger hydrogen bond network, and the water activity is strong, so that the bread has moisture retention, softness and unique flavor; the selenium-rich rye trehalose natural yeast flour has very stable chemical properties, and the non-reducibility determines the stability of the selenium-rich rye trehalose natural yeast flour to high temperature, acid and alkali, so that the selenium-rich rye trehalose natural yeast flour has very strong dehydration resistance in organisms and can protect biological membranes, proteins and the like from being damaged during storage; when the selenium-rich rye trehalose natural yeast flour added in the invention coexists with amino acid and protein, Maillard reaction can not occur even if the flour is heated, so that the nutritional value of the steamed cake can be better preserved in heating or high temperature, and the steamed cake can be utilized by metabolism of a human body, and is safe and beneficial to human health.
Detailed Description
The present invention will be further described with reference to the following examples.
The invention provides a selenium-rich rye trehalose natural ferment steamed cake, which comprises the following components: the egg white part comprises the following raw materials in parts by weight: 80-120g of egg white, 8-12g of tower powder, 4-6g of corn starch, 400g of white granulated sugar and 500g of edible salt; the yolk part comprises the following raw materials in parts by weight: 300g of selenium-rich rye trehalose natural yeast flour, 80-120g of milk, 80-120g of salad oil, 250g of cake powder, 80-120g of corn starch and 500g of egg yolk, wherein the selenium-rich rye trehalose natural yeast flour comprises the following raw materials in parts by weight: 1200g of selenium-rich rye powder, 600g of trehalose enzyme solution and 300g of water.
The invention also provides a preparation method of the selenium-rich rye trehalose natural ferment steamed cake, which comprises the following steps:
weighing egg white, tower powder, corn starch, white granulated sugar and edible salt according to the parts by weight of the egg white part, and putting the mixture into a stirring cylinder to stir for 5-8 minutes until the mixture is fully stirred and foamed for later use; the edible salt can be added for regulating taste;
step two, weighing the selenium-rich rye trehalose natural yeast flour, milk, salad oil, cake powder, corn starch and egg yolk according to the parts by weight of the egg yolk part, putting the weighed materials into a stirring cylinder, adding the egg white part prepared in the step one, and stirring for 3-5 minutes until the egg white part is fully stirred uniformly for later use;
step three, weighing the mixture prepared in the step two according to the required weight, putting the mixture into a mould, and then putting the mould into a steam box with the temperature controlled between 95 and 100 ℃ for steaming for 30 to 40 minutes; the steaming temperature is 95-100 ℃, the damage to vitamins in the steamed cake is small, the flavor of the steamed cake is better due to the low temperature, and the special fragrance of the steamed cake is reflected.
Further, the preparation method of the selenium-rich rye trehalose natural yeast flour comprises the following steps:
step one, weighing selenium-rich rye powder, trehalose ferment liquid and water according to the parts by weight;
weighing 1/11 selenium-rich rye flour and 5/29 trehalose ferment liquid in a sterilized special food-grade plastic barrel with a cover on the first day, stirring for 3-5 minutes by using a rolling pin, uniformly stirring, putting into a special food box with the temperature controlled at 24-25 ℃ for fermenting for 8 hours, and then refrigerating at 1-4 ℃ for use on the second day;
weighing 2/11 selenium-rich rye flour and 10/29 trehalose ferment liquid in a sterilized special food-grade plastic barrel with a cover the next day, adding the flour prepared in the first day, stirring for 3-5 minutes by using a rolling pin, uniformly stirring, putting into a special food box with the temperature controlled at 24-25 ℃, fermenting for 6 hours, and refrigerating at 1-4 ℃ for use on the third day;
step four, weighing 4/11 selenium-rich rye flour, 7/29 trehalose ferment liquid and 1/2 water on the third day, putting into a sterilized special food-grade plastic barrel with a cover, adding the flour made on the second day, stirring for 3-5 minutes by using a rolling pin, uniformly stirring, putting into a special food box with the temperature controlled at 24-25 ℃ for fermentation for 4 hours, and then refrigerating at 1-4 ℃ for use on the fourth day;
and step five, putting the residual selenium-rich rye flour, trehalose enzyme solution and water into a sterilized special food-grade plastic barrel with a cover on the fourth day, adding the flour made on the third day, stirring for 3-5 minutes by using a rolling pin, uniformly stirring, putting into a special food box with the temperature controlled at 24-25 ℃, fermenting for 3-4 hours, and then refrigerating at 1-4 ℃ for later use.
In the preparation process of the selenium-rich rye trehalose natural yeast flour, the working procedures after stirring are different according to the progression of each day, and the fermentation time is shorter in the future; the flour seeds are refrigerated at 1-4 deg.C to inhibit fermentation; the raw materials are added in different amounts in four days, so as to achieve the purposes of new raw material absorption, propagation cycle and optimal effect of the yeast; the amount of the raw materials is gradually increased from the first day to the later, the fermentation time is gradually reduced from the first day to the later, the reason is that the vitality of the yeast is increased and the propagation is fast, and the water demand is increased due to the vitality of the yeast, so the water needs to be added from the third day.
According to the invention, the selenium-rich rye trehalose natural yeast flour is added, and the steamed cake steamed by the preparation method can reduce the loss and damage of protein, phospholipid and other nutritional ingredients in eggs to the maximum extent, has a finer taste and is more comfortable to swallow.
The selenium-rich rye trehalose natural ferment steamed cake comprehensively utilizes selenium-rich rye trehalose natural ferment flour (modern fermentation technology) to ferment, has simple processing technology, increases the color and taste of the steamed cake, improves the nutritive value of the steamed cake, makes the steaming prandial more green and healthy, is suitable for mass production of enterprises, and is beneficial to improving the health level of the public. The selenium-rich rye trehalose natural yeast flour has very stable chemical properties, and the non-reducibility determines the stability of the selenium-rich rye trehalose natural yeast flour to high temperature, acid and alkali, so that the selenium-rich rye trehalose natural yeast flour has a very strong dehydration resistance in organisms and can protect biological membranes, proteins and the like from being damaged during storage; when the selenium-rich rye trehalose natural yeast flour coexists with amino acid and protein, Maillard reaction can not occur even if the flour is heated, so that the nutritional value of the steamed cake can be better preserved in heating or high temperature, and the steamed cake can be further utilized by metabolism of a human body, and is safe and beneficial to the health of the human body. The process of the trehalose ferment liquid contained in the selenium-rich rye trehalose natural ferment flour is the same as the process of the natural ferment liquid in the selenium-rich ferment nutritional steamed bread with the application number of 201910416006.X and the preparation method thereof.
The selenium-rich rye trehalose natural ferment steamed cake is added with the selenium-rich rye powder, so that the nutrition value is higher, the selenium enrichment can improve the human immunity, promote the proliferation of lymphocytes and the synthesis of antibodies and immune globulin, meanwhile, the selenium has obvious effects of inhibiting and protecting various cancers such as colon cancer, skin cancer, liver cancer, breast cancer and the like, and an intermediate metabolite methyl enol in the body has stronger anticancer activity.
The selenium-rich rye trehalose natural ferment steamed cake disclosed by the invention is added with trehalose, the trehalose has a larger hydrogen bond network, and the water activity is strong, so that the bread has moisture retention, softness and unique flavor.
Example 1
The selenium-enriched rye trehalose natural enzyme steamed cake comprises an egg white part and an egg yolk part, wherein the egg white part comprises the following raw materials in parts by weight: 80g of egg white, 8g of tower powder, 4g of corn starch, 400g of white granulated sugar and 1g of edible salt; the yolk part comprises the following raw materials in parts by weight: 200 parts of selenium-rich rye trehalose natural yeast flour, 80 parts of milk, 80 parts of salad oil, 250 parts of cake powder, 80 parts of corn starch and 500 parts of egg yolk, wherein the selenium-rich rye trehalose natural yeast flour comprises the following raw materials in parts by weight: 1000g of selenium-rich rye powder, 560g of trehalose ferment liquid and 260g of water.
Example 2
The selenium-enriched rye trehalose natural enzyme steamed cake comprises an egg white part and an egg yolk part, wherein the egg white part comprises the following raw materials in parts by weight: 100g of egg white, 10g of tower powder, 5g of corn starch, 450g of white granulated sugar and 2g of edible salt; the yolk part comprises the following raw materials in parts by weight: 250g of selenium-rich rye trehalose natural yeast flour, 100g of milk, 100g of salad oil, 300g of cake powder, 100g of corn starch and 550g of egg yolk, wherein the selenium-rich rye trehalose natural yeast flour comprises the following raw materials in parts by weight: 1100g of selenium-rich rye powder, 580g of trehalose ferment liquid and 280g of water.
Example 3
The selenium-enriched rye trehalose natural enzyme steamed cake comprises an egg white part and an egg yolk part, wherein the egg white part comprises the following raw materials in parts by weight: 120g of egg white, 12g of tower powder, 6g of corn starch, 500g of white granulated sugar and 3g of edible salt; the yolk part comprises the following raw materials in parts by weight: 300g of selenium-rich rye trehalose natural yeast flour, 120g of milk, 120g of salad oil, 350g of cake powder, 120g of corn starch and 600g of egg yolk, wherein the selenium-rich rye trehalose natural yeast flour comprises the following raw materials in parts by weight: 1200g of selenium-rich rye powder, 600g of trehalose ferment liquid and 300g of water.
Example 4
The selenium-enriched rye trehalose natural enzyme steamed cake comprises an egg white part and an egg yolk part, wherein the egg white part comprises the following raw materials in parts by weight: 80g of egg white, 8g of tower powder, 4g of corn starch, 400g of white granulated sugar and 1g of edible salt; the yolk part comprises the following raw materials in parts by weight: 200 parts of selenium-rich rye trehalose natural yeast flour, 80 parts of milk, 80 parts of salad oil, 250 parts of cake powder, 80 parts of corn starch and 500 parts of egg yolk, wherein the selenium-rich rye trehalose natural yeast flour comprises the following raw materials in parts by weight: 1100g of selenium-rich rye powder, 580g of trehalose ferment liquid and 280g of water.
Example 5
The selenium-enriched rye trehalose natural enzyme steamed cake comprises an egg white part and an egg yolk part, wherein the egg white part comprises the following raw materials in parts by weight: 100g of egg white, 10g of tower powder, 5g of corn starch, 450g of white granulated sugar and 2g of edible salt; the yolk part comprises the following raw materials in parts by weight: 250g of selenium-rich rye trehalose natural yeast flour, 100g of milk, 100g of salad oil, 300g of cake powder, 100g of corn starch and 550g of egg yolk, wherein the selenium-rich rye trehalose natural yeast flour comprises the following raw materials in parts by weight: 1200g of selenium-rich rye powder, 600g of trehalose ferment liquid and 300g of water.
Example 6
The selenium-enriched rye trehalose natural enzyme steamed cake comprises an egg white part and an egg yolk part, wherein the egg white part comprises the following raw materials in parts by weight: 120g of egg white, 12g of tower powder, 6g of corn starch, 500g of white granulated sugar and 3g of edible salt; the yolk part comprises the following raw materials in parts by weight: 300g of selenium-rich rye trehalose natural yeast flour, 120g of milk, 120g of salad oil, 350g of cake powder, 120g of corn starch and 600g of egg yolk, wherein the selenium-rich rye trehalose natural yeast flour comprises the following raw materials in parts by weight: 1000g of selenium-rich rye powder, 560g of trehalose ferment liquid and 260g of water.
The limitation of the protection scope of the present invention is understood by those skilled in the art, and various modifications or changes which can be made by those skilled in the art without inventive efforts based on the technical solution of the present invention are still within the protection scope of the present invention.
Claims (4)
1. The selenium-enriched rye trehalose natural enzyme steamed cake comprises an egg white part and an egg yolk part, and is characterized in that the egg white part comprises the following raw materials in parts by weight: 80-120g of egg white, 8-12g of tower powder, 4-6g of corn starch, 400g of white granulated sugar and 500g of edible salt; the yolk part comprises the following raw materials in parts by weight: 300g of selenium-rich rye trehalose natural yeast flour, 80-120g of milk, 80-120g of salad oil, 250g of cake powder, 80-120g of corn starch and 500g of egg yolk.
2. The selenium-enriched rye trehalose natural ferment steamed cake as claimed in claim 1, wherein the selenium-enriched rye trehalose natural ferment wheat flour comprises the following raw materials in parts by weight: 1200g of selenium-rich rye powder, 600g of trehalose enzyme solution and 300g of water.
3. The method for preparing the selenium-enriched rye trehalose natural ferment steamed cake according to any one of claims 1-2, comprising the following steps:
weighing egg white, tower powder, corn starch, white granulated sugar and edible salt according to the parts by weight of the egg white part, and putting the mixture into a stirring cylinder to stir for 5-8 minutes until the mixture is fully stirred and foamed for later use;
step two, weighing the selenium-rich rye trehalose natural yeast flour, milk, salad oil, cake powder, corn starch and egg yolk according to the parts by weight of the egg yolk part, putting the weighed materials into a stirring cylinder, adding the egg white part prepared in the step one, and stirring for 3-5 minutes until the egg white part is fully stirred uniformly for later use;
and step three, weighing the mixture prepared in the step two according to the required weight, putting the mixture into a mould, and then putting the mould into a steam box with the temperature controlled at 95-100 ℃ for steaming for 30-40 minutes.
4. The method for preparing the selenium-rich rye trehalose natural enzyme steamed cake as claimed in claim 3, wherein the method for preparing the selenium-rich rye trehalose natural enzyme noodle comprises the following steps:
step one, weighing selenium-rich rye powder, trehalose ferment liquid and water according to the parts by weight;
weighing 1/11 selenium-rich rye flour and 5/29 trehalose ferment liquid in a sterilized special food-grade plastic barrel with a cover on the first day, stirring for 3-5 minutes by using a rolling pin, uniformly stirring, putting into a special food box with the temperature controlled at 24-25 ℃ for fermenting for 8 hours, and then refrigerating at 1-4 ℃ for use on the second day;
weighing 2/11 selenium-rich rye flour and 10/29 trehalose ferment liquid in a sterilized special food-grade plastic barrel with a cover the next day, adding the flour prepared in the first day, stirring for 3-5 minutes by using a rolling pin, uniformly stirring, putting into a special food box with the temperature controlled at 24-25 ℃, fermenting for 6 hours, and refrigerating at 1-4 ℃ for use on the third day;
step four, weighing 4/11 selenium-rich rye flour, 7/29 trehalose ferment liquid and 1/2 water on the third day, putting into a sterilized special food-grade plastic barrel with a cover, adding the flour made on the second day, stirring for 3-5 minutes by using a rolling pin, uniformly stirring, putting into a special food box with the temperature controlled at 24-25 ℃ for fermentation for 4 hours, and then refrigerating at 1-4 ℃ for use on the fourth day;
and step five, putting the residual selenium-rich rye flour, trehalose enzyme solution and water into a sterilized special food-grade plastic barrel with a cover on the fourth day, adding the flour made on the third day, stirring for 3-5 minutes by using a rolling pin, uniformly stirring, putting into a special food box with the temperature controlled at 24-25 ℃, fermenting for 3-4 hours, and then refrigerating at 1-4 ℃ for later use.
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| CN109645076A (en) * | 2019-02-20 | 2019-04-19 | 巢湖市假日金冠食品有限公司 | Selenium-rich rye meal cake |
| CN109998027A (en) * | 2019-05-19 | 2019-07-12 | 巢湖市营养学会 | A kind of selenium-rich ferment nourishing steamed bread and preparation method thereof |
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| DE10301724A1 (en) * | 2003-01-14 | 2004-07-29 | Igv Institut Für Getreideverarbeitung Gmbh | Baked rye products e.g. ciabatta and other bread products are obtained by adding yeast to the leaven-free dough before baking so as to activate the flour enzyme |
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