CN111557409A - Processing method of functional millet leavened cake powder - Google Patents

Processing method of functional millet leavened cake powder Download PDF

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Publication number
CN111557409A
CN111557409A CN202010455547.6A CN202010455547A CN111557409A CN 111557409 A CN111557409 A CN 111557409A CN 202010455547 A CN202010455547 A CN 202010455547A CN 111557409 A CN111557409 A CN 111557409A
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parts
millet
mixing
powder
dry yeast
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李建军
王常青
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Shanxi Shimei Food Co ltd
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Shanxi Shimei Food Co ltd
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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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A23L31/10—Yeasts or derivatives 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • 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 processing method of functional millet ferment cake powder. The method comprises the following steps: mixing oily substances such as sterol ester with active dry yeast and soybean protein powder under stirring to form embedded active dry yeast; the embedded active dry yeast and the millet flour are uniformly mixed, then other raw and auxiliary materials are added, the mixture is uniformly mixed, and then the mixture is put into a packaging bag with barrier property, and the packaging bag is vacuumized and sealed, thus obtaining the millet leavening cake powder with good spontaneity and certain blood fat reducing function. The steamed sponge cake powder has a shelf life of 9-12 months, and can be made into millet steamed sponge cake with good fluffiness by adding water and kneading dough, fermenting, and steaming.

Description

Processing method of functional millet leavened cake powder
Technical Field
The invention relates to food, in particular to a processing method of functional millet ferment cake powder.
Background
Spontaneous cereal powder containing yeast in the market at present, such as spontaneous steamed bread powder, spontaneous steamed stuffed bun powder and the like, have the common problems of short quality guarantee period and rapid yeast activity reduction. The main reason is that after the cereal flour is mixed with active dry yeast according to the conventional process, the yeast easily absorbs the moisture in the cereal flour, so that the yeast is inactivated and dies gradually; even if vacuum packaging is carried out, the shelf life generally exceeds 3-4 months. Therefore, researching how to protect the activity of the yeast and block the yeast from absorbing water in the storage process is an important means for improving the shelf life of the spontaneous cereal flour. In the existing patents and documents, researches and reports are made on adding a protective agent to embed yeast and increasing the shelf life. The yeast protectant mainly comprises glycerol, trehalose, skimmed milk powder, sorbitan monostearate, monoglyceride, edible oil, Tween 80, etc.
Glycerol, trehalose and skimmed milk powder belong to water-soluble protective agents and are generally used for protecting freeze-dried yeast. Edible oil and sorbitan monostearate as oily protective agent of active dry yeast generally have no health care function. Tween is an oil-in-water (O/W) emulsifier, and monoglyceride is a water-in-oil (W/O) emulsifier. Experiments show that if the oily protective agent is used for embedding the active dry yeast, the emulsifier is only added with W/O type or only added with O/W type, the prepared millet steamed sponge cake has not high filling power and specific volume, and the fermentation capacity is not obviously improved. It is possible that a single type of emulsifier has a poor emulsifying effect on oily substances and yeast is difficult to contact with water.
Disclosure of Invention
The invention aims to provide a processing method of functional millet cake powder, and the millet cake powder prepared by the method has good spontaneity and a certain blood fat reducing function and is longer in quality guarantee period.
The invention provides a processing method of functional millet cake flour, which is characterized in that oil-soluble substances such as sterol ester and the like are stirred and mixed with active dry yeast and soybean protein powder to form embedded active dry yeast; then uniformly mixing the embedded active dry yeast and the millet flour, adding other raw and auxiliary materials, and mixing uniformly again; and vacuumizing and sealing the mixed materials to obtain the functional millet cake powder with good spontaneity and a certain blood fat reducing effect. The storage life of the baking powder is 9-12 months. The specific manufacturing steps are as follows:
(1) mixing 100 parts by weight of sterol ester, 15-25 parts by weight of diacetyl tartaric acid monoglyceride and 1-2 parts by weight of liquorice antioxidant, heating, mixing and dissolving, and cooling to below 40 ℃;
(2) mixing the miscible substances with the soybean protein powder and the edible active dry yeast according to the mass ratio of 35-45:16-24:33-40, stirring for 30-80 seconds in a stirrer at the stirring speed of 100-;
(3) mixing the embedded active dry yeast and the millet flour according to the mass ratio of 5:43-52, then putting the mixture into a stirrer, and mixing the mixture for 1.5-3.0 minutes at the stirring speed of 200-400 r/min;
(4) adding 41-52 parts by mass of other raw and auxiliary materials after mixing, and mixing for 1-2 minutes at a stirring speed of 360-600 rpm;
the other raw and auxiliary materials comprise: wheat flour, cereal powder, soft white sugar powder, white kidney bean polypeptide and soybean flour. The 5 raw and auxiliary materials are respectively calculated by mass portion as follows: 30-39 parts of wheat flour, 4-8 parts of wheat gluten, 2-6 parts of soft white sugar powder, 1.5-4 parts of white kidney bean polypeptide and 1-5 parts of soybean flour;
(5) after all the materials are mixed well, the mixture is put into a packaging bag with barrier property, and the packaging bag is vacuumized and sealed, so that the functional millet leavened cake powder with good spontaneity and a certain blood fat reducing effect is obtained. The millet cake powder has a shelf life of 9-12 months, and can be made into millet cake with good fluffiness by adding water, kneading dough, fermenting, and steaming, with specific volume of more than 1.7.
Compared with the prior art, the invention has the beneficial effects that:
in the formula of the functional millet cake powder, sterol ester is not only an oily protective agent of yeast, but also a functional component for reducing blood fat. Experiments show that: in the millet cake powder, the interaction of two lipid-lowering substances of sterol ester and white kidney bean polypeptide can enhance the effect of lowering blood lipid, and if only sterol ester or white kidney bean polypeptide is added, the effect of lowering blood lipid of the millet cake powder is not obvious. ② the invention takes sterol ester as the oil protective agent of yeast, and takes diacetyl tartaric acid monoglyceride and diglyceride with proper proportion as emulsifier, the emulsifier has both O/W function and W/O emulsification function. In the process of adding water into the millet cake powder for kneading dough, the emulsifier can ensure that sterol ester around the yeast is easy to emulsify with water; in addition, the white kidney bean polypeptide in the ingredients can improve the HLB value of the emulsifier, promote oil-water emulsification and have synergistic effect on diacetyl tartaric acid monoglyceride and diglyceride emulsified sterol ester. Experiments show that: the millet leavened cake powder added with the oily protective agent and the millet leavened cake powder without the oily protective agent are added with water, kneaded and fermented under the same conditions, the fermentation speed and the swelling degree of dough are basically the same, and the formula and the process of the millet leavened cake powder do not influence the normal fermentation of leavened cakes. But compared with the conventional formula and process, the shelf life of the millet ferment cake powder is improved by more than two times. In a word, the functional millet ferment cake powder has good spontaneity, has a certain function of reducing blood fat, and greatly prolongs the shelf life.
Detailed Description
Example 1
The preparation of embedded active dry yeast is carried out by mixing 100 parts sterol ester, 16 parts diacetyl tartaric acid ester monoglyceride and 1.5 parts licorice antioxidant, heating, mixing, and cooling to below 40 deg.C. And (3) putting 42 parts by mass of the miscible liquid, 20 parts by mass of the soybean protein powder and 38 parts by mass of the edible active dry yeast into a stirrer, and stirring for 45 seconds at the rotating speed of 120 revolutions per minute to obtain the embedded active dry yeast.
Processing the functional millet leavened cake powder: 5 parts by mass of embedded active dry yeast and 47 parts by mass of millet flour are put into a stirrer with the rotating speed of 380 r/min for mixing for 1.5 min. Then 35 parts of wheat flour, 4 parts of wheat gluten, 3 parts of white sponge powder, 2 parts of white kidney bean polypeptide and 4 parts of soybean powder are added and mixed for 2 minutes at the stirring speed of 360 plus 600 revolutions per minute. And putting the mixed materials into a barrier packaging bag, vacuumizing and sealing to obtain the functional millet cake powder with good spontaneity and a certain blood fat reducing effect. When the millet cake is stored at normal temperature for 9 months, the millet cake powder is taken out, 55% of normal-temperature clear water is added, the prepared uniform dough is fermented at 32 ℃ for 60 minutes, the dough is proofed and fluffy, and the dough is placed into a boiling water steamer to be steamed for 20 minutes, so that the specific volume of the obtained millet cake is 2.14.
The packaging bag with the barrier property is a composite plastic packaging bag capable of blocking oxygen and moisture, and can be called as an oxygen-blocking composite packaging bag.
Comparative example 1
Preparing embedded active dry yeast, mixing 100 parts of sterol ester, 16 parts of tween 80 and 1.5 parts of liquorice antioxidant according to parts by mass, heating for mixing and dissolving, and cooling to below 40 ℃. And (3) putting 42 parts by mass of the miscible liquid, 20 parts by mass of the soybean protein powder and 38 parts by mass of the edible active dry yeast into a stirrer, and stirring for 45 seconds at the rotating speed of 120 revolutions per minute to obtain the embedded active dry yeast.
Processing the functional millet leavened cake powder: the formulation and process conditions were exactly the same as in example 1. After being stored for 9 months at normal temperature, the millet cake powder of the comparative example 1 is taken out, 55 percent of normal-temperature clear water is added to prepare uniform dough, the dough is fermented for 60 minutes at 32 ℃, the dough is poor in leavening and fluffiness, and the dough is put into a boiling water steamer to be steamed for 20 minutes, so that the specific volume of the millet cake is 1.66.
Comparative example 2
Preparing embedded active dry yeast, mixing 40 parts of glycerol, 60 parts of soybean oil, 16 parts of monoglyceride and 1.5 parts of liquorice antioxidant according to the parts by weight, heating, mixing, and cooling to below 40 ℃. And (3) putting 42 parts by mass of the miscible liquid, 20 parts by mass of the soybean protein powder and 38 parts by mass of the edible active dry yeast into a stirrer, and stirring for 45 seconds at the rotating speed of 120 revolutions per minute to obtain the embedded active dry yeast.
Processing the functional millet leavened cake powder: the formulation and process conditions were exactly the same as in example 1. After being stored for 6 months at normal temperature, the millet cake powder of the comparative example 2 is taken out, clean water at normal temperature with the mass of 55 percent of that of the cake powder is added to prepare uniform dough, the dough is fermented for 60 minutes at 32 ℃, the dough is poor in leavening and fluffing properties, and the dough is placed into a boiling water steamer to be steamed for 20 minutes, so that the specific volume of the obtained millet cake is 1.61.
Example 2
Preparing embedded active dry yeast, mixing 100 parts of sterol ester, 24 parts of diacetyl tartaric acid monoglyceride and 2 parts of liquorice antioxidant according to the parts by mass, heating for mixing and dissolving, and cooling to below 40 ℃. And (3) putting 36 parts by mass of the miscible liquid, 24 parts by mass of soybean protein powder and 40 parts by mass of edible active dry yeast into a stirrer, and stirring for 30 seconds at the rotating speed of 180 revolutions per minute to obtain the embedded active dry yeast.
Processing the functional millet leavened cake powder: 5 parts by mass of embedded active dry yeast and 51 parts by mass of millet flour are put into a stirrer with the rotating speed of 220 r/min for mixing for 3 min. Then 30 parts of wheat flour, 7 parts of wheat gluten, 2.5 parts of soft white sugar powder, 3 parts of white kidney bean polypeptide and 1.5 parts of soybean powder are added and mixed for 1 minute at the stirring speed of 600 revolutions per minute. And putting the mixed materials into a barrier packaging bag, vacuumizing and sealing to obtain the functional millet cake powder with good spontaneity and a certain blood fat reducing effect. After being stored for 10 months at normal temperature, the millet cake powder is taken out, clean water at normal temperature with the mass of 60 percent of the millet cake powder is added, the prepared uniform dough is fermented for 45 minutes at 38 ℃, the dough is proofed and fluffy, and the dough is placed into a boiling water steamer to be steamed for 20 minutes, so that the specific volume of the obtained millet cake is 2.05.
Rats fed with the SD high lipid model were fed with the millet cake powder of this example 2 for 4 weeks, and were tested for two items of blood lipid. Experiments show that the total serum cholesterol of rats is obviously reduced compared with that of a model control group by an animal experiment group fed with 50% of the full-formula leavening powder and 50% of high-fat feed in the example 2. There was a drop in triglycerides but the difference was not significant. The millet ferment cake powder containing sterol ester or white kidney bean polypeptide has no obvious blood fat reducing effect.
Figure BDA0002509207760000041
Example 3
The preparation of embedded active dry yeast is carried out by mixing 100 parts sterol ester, 20 parts diacetyl tartaric acid ester monoglyceride and 1.2 parts licorice antioxidant, heating, mixing, and cooling to below 40 deg.C. And (3) putting 38 parts of the miscible liquid, 24 parts of soybean protein powder and 38 parts of active dry yeast into a stirrer, and stirring for 80 seconds at the rotating speed of 100 revolutions per minute to obtain the embedded active dry yeast.
Processing the functional millet leavened cake powder: 5 parts by mass of embedded active dry yeast and 43 parts by mass of millet flour are put into a stirrer with the rotating speed of 300 revolutions per minute for mixing for 2 minutes. Then 38 parts of wheat flour, 4 parts of wheat gluten, 4 parts of soft white sugar powder, 1.5 parts of white kidney bean polypeptide and 4.5 parts of soybean powder are added and mixed for 2 minutes at the stirring speed of 360 revolutions per minute. And putting the mixed materials into a barrier packaging bag, vacuumizing and sealing to obtain the functional millet cake powder with good spontaneity and a certain blood fat reducing effect.
After 12 months of storage at normal temperature, the package is opened, the millet steamed sponge cake powder is taken out, normal-temperature clear water accounting for 55% of the mass of the millet steamed sponge cake powder is added, the prepared uniform dough is fermented for 50 minutes at 35 ℃, the dough is proofed and has good fluffiness, and the dough is placed into a boiling water steamer to be steamed for 20 minutes, so that the specific volume of the obtained millet steamed sponge cake is 1.78.

Claims (5)

1. A processing method of functional millet cake flour is characterized in that sterol ester oil-soluble substances are mixed with active dry yeast and soybean protein powder by stirring to form embedded active dry yeast; then uniformly mixing the embedded active dry yeast and the millet flour, adding other raw and auxiliary materials, and mixing uniformly again; and vacuumizing and sealing the mixed materials to obtain the functional millet ferment cake powder with good spontaneity and the function of reducing blood fat, wherein the shelf life of the ferment cake powder is 9-12 months.
2. The method for processing the functional millet cake mix of claim 1, comprising the following steps:
(1) mixing 100 parts by weight of sterol ester, 15-25 parts by weight of diacetyl tartaric acid monoglyceride and 1-2 parts by weight of liquorice antioxidant, heating, mixing and dissolving, and cooling to below 40 ℃;
(2) mixing the miscible substances with the soybean protein powder and the edible active dry yeast according to the mass ratio of 35-45:16-24:33-40, stirring for 30-80 seconds in a stirrer at the stirring speed of 100-;
(3) mixing the embedded active dry yeast and the millet flour according to the mass ratio of 5:43-52, then putting the mixture into a stirrer, and mixing the mixture for 1.5-3.0 minutes at the stirring speed of 200-400 r/min;
(4) adding 41-52 parts by mass of other raw and auxiliary materials after mixing, and mixing for 1-2 minutes at a stirring speed of 360-600 rpm;
(5) mixing all the materials, placing into a barrier packaging bag, vacuumizing, and sealing to obtain the functional millet leavened cake powder with good spontaneity and blood fat reducing effect.
3. The processing method of the functional millet cake mix of claim 2, wherein the other raw and auxiliary materials comprise: wheat flour, wheat gluten, soft white sugar powder, white kidney bean polypeptide and soybean flour.
4. The processing method of the functional millet cake mix of claim 2, wherein the other raw and auxiliary materials comprise, in parts by mass: 30-39 parts of wheat flour, 4-8 parts of wheat gluten, 2-6 parts of soft white sugar powder, 1.5-4 parts of white kidney bean polypeptide and 1-5 parts of soybean flour.
5. Functional millet cake flour processed by the method of claim 1, 2, 3 or 4.
CN202010455547.6A 2020-05-26 2020-05-26 Processing method of functional millet leavened cake powder Withdrawn CN111557409A (en)

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Cited By (1)

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Publication number Priority date Publication date Assignee Title
CN116349828A (en) * 2023-04-03 2023-06-30 华南理工大学 Millet steamed sponge cake premixed flour, millet steamed sponge cake and preparation method of millet steamed sponge cake

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GB347542A (en) * 1930-07-02 1931-04-30 Hugo Windesheim Process for increasing the fermenting power of yeast
EP0167643A1 (en) * 1983-06-08 1986-01-15 Schill & Seilacher GmbH & Co. Process for the preparation of stable active dried yeast
US4764472A (en) * 1984-05-11 1988-08-16 Nabisco Brands, Inc. Rehydratable instant active dried yeast
JPS6125479A (en) * 1984-07-16 1986-02-04 Kiyoshi Kumabe Included yeast and its preparation
US20110135789A1 (en) * 2007-08-21 2011-06-09 Puratos N.V. Composition for the release and protection of instant active dry yeasts
CN102018012A (en) * 2009-09-18 2011-04-20 安琪酵母股份有限公司 Dried yeast composition and preparation method thereof
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