CN1454498A

CN1454498A - Corn cake preparing method and its product

Info

Publication number: CN1454498A
Application number: CN03109148A
Authority: CN
Inventors: 周永福
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-04-07
Filing date: 2003-04-07
Publication date: 2003-11-12

Abstract

The invention is a corn-cake making method, using corn flour as basic raw material, assorting it with wheat flour, millet flour, soybean powder, milk egg, granulated sugar, peanut oil, yeast, soak-sticken powder, salt, currant and various roasted and crushed nutlet raw materials, through biologic, mechanical or chemical bulking in sole or combined used, and then making the crisp, fragrant and sweet corn cake.

Description

The preparation method of corn cake and goods thereof

Affiliated field

The present invention relates to a kind of preparation method of corn cake and made corn cake.

Background technology

Do not find the production method of this kind corn cake at present both at home and abroad as yet, and the production technology science, easily large-scale production.Disclosed according to the applicant in first to file, publication number CN1232618A, though this product is more scientific and reasonable on composition proportion, but the practice through time several years is found, this product also exists more stiff defective on mouthfeel, also attractive in appearance inadequately in appearance, therefore, the applicant has done significant improvement to this product on production technology, on composition proportion, done suitable adjustment, the look that makes it promptly have traditional cake and had, fragrant, flavor, features such as shape, it is outstanding again that it is crisp, fragrant and sweet this characteristic, alimentary health-care function further strengthens simultaneously, it is verified to manage practice: this kind corn cake, and composition proportion is reasonable, the production technology science, be a kind of cake food that development potentiality is arranged very much, be convenient to very much suitability for industrialized production and come into the market circulation.

Technical scheme

According to first purpose of the present invention, a kind of preparation method of corn cake is provided, described method is achieved in that

One, composition: the corn cake is primary raw material with the corn flour, be aided with wheat flour, millet powder, soy meal, milk, egg, granulated sugar, peanut oil, yeast, baking powder, salt, raisins and various fry pulverize particle diameter less than 5 millimeters kernel as one of shelled peanut, peach kernel, the edible kernel of melon seeds, pinenut, Ma Ren, almond or all;

Two, the composition proportion mode normally used according to the food baking industry, the weight of setting corn flour is benchmark 100, wheat flour 10-90, millet powder 10-60, soy meal 5-50, milk 5-40, egg 10-60, granulated sugar 10-50, peanut oil 5-50, yeast 0.2-2, baking powder 0.1-3, salt 0.3-2, raisins 10-30, kernel (total amount) 10-70;

Three, production technology: 1. biological bulk: after wheat flour, yeast, milk mixing, form dough, fermented 60-180 minute, reach fermenting-ripening through stirring; 2. machinery is bulk: after egg, granulated sugar are mixed, through beating 10 minutes, make it to form the egg bubble and stick with paste; 3. chemistry is bulk: after corn flour, millet powder, soy meal, peanut oil, baking powder, salt, raisins and various kernel are mixed, stir, the adding of baking powder is to produce bulk effect by the chemical reaction mode in later stage shortening process; 4. with above three mixing, and become neither too hard, nor too soft dough; 5. branch agent: after dough leaves standstill 10-20 minute, carry out branch agent 50-150 gram/, form green compact; 6. printing moulding: select the food die of 50-150 gram specification for use, green compact are put into mould by reality, take out back to be formed, forms the cake base, and cake base surface is decorated; 7. shortening: the cake base was put into the baking box baking 20-30 minute, temperature 200-250 ℃, or put into steam box and steam 20-30 minute, can be ripe.Being cooled to room temperature behind the outlet is edible or packing listing.

According to second purpose of the present invention, a kind of corn cake is provided, make by above-mentioned preparation method and composition.

The present invention has the following advantages and good effect:

Regular, attractive in appearance with the corn cake outward appearance that this method is produced, mouthfeel is crisp, fragrant and sweet, can satisfy the trial test taste that people day by day improve.

The corn cake that adopts the present invention to produce has higher healthy nutritive value, though corn is cheap, it has good health and a long life the people, but not without important function for keeping the human nutrition balance.

The corn cake is suitable to especially a kind of relieving foods that makes things convenient for, and it is edible especially to be fit to breakfast or snacks.

The specific embodiment

Embodiment:

In accordance with the present production process, still be basic batching and be benchmark with 100 kilograms of its weight proportions with the corn, 1. with 20 kilograms of wheat flours, 0.2 kilogram in yeast, 10 kilograms in milk after the mixing, forms dough through stirring, and ferments 60 minutes, reaches fermenting-ripening; 2. with 30 kilograms in egg, 30 kilograms of granulated sugar after the mixing, through beating 10 minutes, make it to form the egg bubble and stick with paste; 3. with 100 kilograms of corn flour, 30 kilograms of millet powder, 10 kilograms of soy meals, 40 kilograms of peanut oil, 1 kilogram of baking powder, 0.5 kilogram of salt, 20 kilograms of shelled peanuts, 10 kilograms in peach kernel, 5 kilograms of the edible kernel of melon seeds, 3 kilograms of pinenuts after 15 kilograms of mixing of numb benevolence, stir; 4. with above three mixing, and become neither too hard, nor too soft dough; 5. branch agent: after dough leaves standstill 20 minutes, carry out branch agent 50 to restrain/, green compact formed; 6. printing moulding: selecting specification for use is that 50 food that restrain are touched tool, green compact is put into touched tool by reality, and take out back to be formed, forms the cake base, cake base surface brush one deck egg liquid; 7. shortening: the cake base was put into the baking box baking 20 minutes, and 200 ℃ of temperature can obtain product of the present invention.

Claims

1. the preparation method of a corn cake, it is characterized in that this cake is is base stock with the corn flour, be aided with wheat flour, millet powder, soy meal, milk, egg, granulated sugar, peanut oil, yeast, baking powder, salt, raisins and the various nerkel raw material that pulverizes that fries, bulk through biology, mechanical bulk or chemical bulk, make crisp, the fragrant and sweet corn cake of mouthfeel separately or be used in combination.

2. preparation method according to claim 1 is characterized in that corn flour weight is benchmark 100, wheat flour 10-90, millet powder 10-60, soy meal 5-50, milk 5-40, egg 10-60, granulated sugar 10-50, peanut oil 5-50, yeast 0.2-2, baking powder 0.1-3, salt 0.3-2, raisins 10-30, kernel total amount 10-70.

3. preparation method according to claim 1, it is characterized in that described biology bulk be after wheat flour, yeast, milk are mixed, to form dough through stirring, fermented 60-180 minute, reach fermenting-ripening.

4. preparation method according to claim 1, it is characterized in that described machinery bulk be after egg, granulated sugar are mixed, through beating 10 minutes, make it to form the egg bubble and stick with paste.

5. preparation method according to claim 1, it is characterized in that described chemistry bulk be after corn flour, millet powder, soy meal, peanut oil, baking powder, salt, raisins and various kernel are mixed, stir, being added in of baking powder produces bulk effect in the later stage shortening process.

6. preparation method according to claim 1 is characterized in that raisins and fries pulverizing particle diameter and comprising one of shelled peanut, peach kernel, the edible kernel of melon seeds, pinenut, Ma Ren, almond or all less than 5 millimeters kernel.

7. preparation method according to claim 1 is characterized in that the steaming of maturation method employing or the time of baking are 20-30 minute.

8. a corn cake is characterized in that, adopts as method as described in one of claim 1 to 7 and composition and makes.