CN1836523A

CN1836523A - Freezed corn dough and its production method

Info

Publication number: CN1836523A
Application number: CN 200610039825
Authority: CN
Inventors: 黄卫宁; 贾春利; 邹奇波
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2006-04-12
Filing date: 2006-04-12
Publication date: 2006-09-27
Anticipated expiration: 2026-04-12
Also published as: CN100415102C

Abstract

The present invention belongs to the field of food processing technology. The frozen corn dough is produced through the following steps: dissolving hemicellulase in water to compound enzyme solution and activating in a constant temperature culture box; mixing ghee, sugar, egg and water through stirring in a stirring pot; adding yellow corn powder, milk powder, foaming powder, salt, Arabic gum, sodium carboxymethyl cellulose, and activated enzyme solution successively while stirring; molding and quick freezing. The frozen corn dough with yellow corn powder as main material has high nutritious value and functional characteristic, and improved texture and taste, and may be used in producing corn snack food in a roaster.

Description

A kind of freezed corn dough and production method thereof

Technical field

The present invention relates to a kind of freezed corn dough and production method thereof, is primary raw material with the corn flour specifically, can increase the trophism of product and functional, can further improve the matter structure and the mouthfeel of product, belongs to food processing technology field.

Background technology

In world's cereal resource, corn occupies considerable status, and its output is 1/4th of world's grain yield, reaches more than 500,000,000 ton, and China is Maize Production big country, and current production rate reaches 100,000,000 tons, occupies the second place of the world.No matter corn is as resource or commodity raw material, all is " a strategic problem " that can not be ignored.

Along with economy and development of science and technology, the nutritive value of corn and health care are familiar with gradually.Famous nutritionist is in saying as if wood: " corn is a life prolonging food, possesses the qualification when staple food fully." per 100 grams contain protein 8.4 grams, Cobastab in the yellow corn powders ₁0.31 milligram, 0.12 milligram of carrotene, cellulose 1.5 grams; And be rich in can reduce cholesterol in the blood of human body, can softening arterial vascular linoleic acid, and anticancer trace elements such as selenium, magnesium, iron; Also contain lutern and luteole, the two is an isomer, belongs to carotenoid.It has special physiological properties at aspects such as the generation that reduces cancer and development, minimizing cardiovascular disease incidence rate, enhancing immunologic function and vision protections.Thereby corn is known as " gold crop " in the world, is one of food of good health and a long life.In prior art, corn is made powdery or graininess usually, and corn flour can be made steamed bread of corn or gruel or lightly fried dumpling; Graininess can be made maize gruel etc.Because corn flour is more coarse, these food matter structures and the mouthfeel made are relatively poor, are difficult for being accepted by people.

Summary of the invention

The object of the present invention is to provide a kind of is the corn leisure food that primary raw material is made with the yellow corn powder, can utilize corn resources fully; Improve the matter structure and the mouthfeel of product by adding Arabic gum, sodium carboxymethylcellulose, hemicellulase, it is more coarse to overcome corn flour, the shortcoming that mouthfeel is relatively poor; By freezing freezed corn dough and the production method thereof that is made into easily, is applicable to that traditional baking oven cures.

Main solution of the present invention is achieved in that

The present invention mainly gets corn flour: 29～35 weight %, granulated sugar are: 15～20 weight %, butter are: 18～22 weight %, baking powder are: 0.7～1.1 weight %, egg are: 18～20 weight %, salt are: 0.13～0.18 weight %, milk powder are: 3～4 weight %, water are: 9～11 weight %, Arabic gum are: 0.04～0.06 weight %, sodium carboxymethylcellulose are: 0.001～0.002 weight %, hemicellulase are: 0.0015～0.0025 weight %.Earlier get the hemicellulase enzyme solutions that is mixed with soluble in water respectively, place the constant incubator activation stand-by; Butter and granulated sugar are put into evenly back adding egg of a mixing bowl whipping, continue to beat, adding entry stirs evenly, the mixture that adds corn flour, milk powder, baking powder, salt, Arabic gum and sodium carboxymethylcellulose again continues to beat, add activating enzymes solution then, pack into after beating in the mould, refrigeration is standby after snap frozen again, is finished product.

It is as follows that the present invention produces the processing step of freezed corn dough:

1, get hemicellulase 0.0015～0.0025 weight % enzyme solutions that is mixed with respectively soluble in water earlier, solution concentration is: 3～5 weight % place 28～32 ℃ of constant incubator activation stand-by;

2, getting butter is: 18～22 weight % and granulated sugar are: 15～20 weight % put into a mixing bowl and beat 1～2 minute at a slow speed, change quick whipping 15～25 minutes into after stirring evenly;

3, adding egg is: 18～20 weight %, and after continuing to beat 1～2 minute at a slow speed, middling speed is beaten 3～6 minutes, adds entry and is: after the remainder of 9～11 weight % was beaten 1～2 minute at a slow speed, middling speed was beaten 2～3 minutes to stirring evenly;

4, with corn flour be: 29～35 weight %, milk powder are: 3～4 weight %, baking powder are: 0.7～1.1 weight %, salt are: 0.13～0.18 weight %, Arabic gum are: 0.04～0.06 weight %, sodium carboxymethylcellulose are: the mixture of 0.001～0.002 weight % adds, and continues to beat 1～2 minute at a slow speed;

5, the hemicellulose enzyme solutions that adds activation then, through beating 1～2 minute at a slow speed, middling speed is beaten 2～3 minutes again, the quick whipping of continuation is packed into after 1～2 minute in the mould, place that snap frozen to dough central temperature reaches-16 ℃～-20 ℃ under-34 ℃～-38 ℃ conditions, refrigeration is standby down to place-16 ℃～-20 ℃ afterwards, is finished product.

Compared with the prior art the present invention has the following advantages:

The present invention is a primary raw material owing to selecting yellow corn powder for use, has increased the nutritive value and the functional characteristic of product; The matter structure and the mouthfeel of product have been improved by interpolation Arabic gum, sodium carboxymethylcellulose and hemicellulase; Be made into easily, be applicable to that by freezing traditional baking oven, curer toast, make family manufacture become possibility by the corn leisure food that baking oven cures.

Description of drawings

Fig. 1 is a process chart of the present invention.

The specific embodiment

Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:

Embodiment one:

The corn flour of getting 80 mesh sieves in the embodiment of the invention is: 29 weight %, granulated sugar are: 18 weight %, butter are: 19 weight %, baking powder are: 1 weight %, egg are: 20 weight %, salt are: 0.13 weight %, milk powder are: 3 weight %, water are: 9.827 weight %, Arabic gum are: 0.04 weight %, sodium carboxymethylcellulose are: 0.001 weight %, hemicellulase are: 0.002 weight %.

At first get hemicellulase and be dissolved in and be mixed with enzyme solutions in the suitable quantity of water respectively, solution concentration is: 3 weight % place 28 ℃ of constant incubators activation stand-by; Butter and granulated sugar are at first put into a mixing bowl beating 2 minutes under (1 grade) condition at a slow speed, after stirring evenly, change quick whipping (3 grades) into, dismiss (is that material changes white into by yellow in the cylinder, approximately need 15 minutes) back adding egg, beat 1 minute at a slow speed, continue middling speed (2 grades) and beat about 3 minutes, the remainder (removing the preparation enzyme solutions) that adds total water stirs evenly (beat 1 minute at a slow speed, continue middling speed and beat 3 minutes); The mixture that added corn flour, milk powder, baking powder, salt, Arabic gum and the sodium carboxymethylcellulose of 80 mesh sieves again, under slow condition, beat 1 minute, then activating enzymes solution is added, under slow condition, beat 1 minute, middling speed is beaten 2 minutes under the middling speed condition, beat 2 minutes under the condition fast, in last weighing, the Cake mould of packing into, place that snap frozen to dough central temperature reaches-16 ℃ under-35 ℃ of conditions, place-16 ℃ of refrigerations down afterwards, ready access upon use is cured, and fire was 185 ℃ about the condition of curing was generally.

Embodiment two:

The corn flour of getting 80 mesh sieves in the embodiment of the invention is: 32 weight %, granulated sugar are: 15 weight %, butter are: 20 weight %, baking powder are: 1 weight %, egg are: 19 weight %, salt are: 0.13 weight %, milk powder are: 3 weight %, water are: 9.816 weight %, Arabic gum are: 0.05 weight %, sodium carboxymethylcellulose are: 0.002 weight %, hemicellulase are: 0.002 weight %.

At first get hemicellulase and be dissolved in and be mixed with enzyme solutions in the suitable quantity of water respectively, solution concentration is: 3 weight % place the activation of 28 constant incubators stand-by; Butter and granulated sugar are at first put into a mixing bowl beating 2 minutes under (1 grade) condition at a slow speed, after stirring evenly, change quick whipping (3 grades) into, dismiss (is that material changes white into by yellow in the cylinder, approximately need 15 minutes) back adding egg, beat 2 minutes at a slow speed, continue middling speed (2 grades) and beat about 4 minutes, the remainder (removing the preparation enzyme solutions) that adds total water stirs evenly (beat 2 minutes at a slow speed, continue middling speed and beat 2 minutes); The mixture that added corn flour, milk powder, baking powder, salt, Arabic gum and the sodium carboxymethylcellulose of 80 sieves again, under slow condition, beat 2 minutes, then activating enzymes solution is added, under slow condition, beat 2 minutes, beat 2 minutes under the middling speed condition, beat 1 minute under the condition fast, in last weighing, the Cake mould of packing into, place that snap frozen to dough central temperature reaches-18 ℃ under-37 ℃ of conditions, place-18 ℃ of refrigerations down afterwards, ready access upon use is cured, and fire was 185 ℃ about the condition of curing was generally.

Embodiment three:

The corn flour of getting 80 mesh sieves in the embodiment of the invention is: 35 weight %, granulated sugar are: 15 weight %, butter are: 18 weight %, baking powder are: 1 weight %, egg are: 18 weight %, salt are: 0.13 weight %, milk powder are: 3 weight %, water are: 9.8055 weight %, Arabic gum are: 0.06 weight %, sodium carboxymethylcellulose are: 0.002 weight %, hemicellulase are: 0.0025 weight %.

At first get hemicellulase and be dissolved in and be mixed with enzyme solutions in the suitable quantity of water respectively, solution concentration is: 3 weight % place the activation of 28 constant incubators stand-by; Butter and granulated sugar are at first put into a mixing bowl beating 2 minutes under (1 grade) condition at a slow speed, after stirring evenly, change quick whipping (3 grades) into, dismiss (is that material changes white into by yellow in the cylinder, approximately need 15 minutes) back adding egg, beat 1 minute at a slow speed, continue middling speed (2 grades) and beat about 6 minutes, the remainder (removing the preparation enzyme solutions) that adds total water stirs evenly (beat 2 minutes at a slow speed, continue middling speed and beat 3 minutes); The mixture that added corn flour, milk powder, baking powder, salt, Arabic gum and the sodium carboxymethylcellulose of 80 sieves again, under slow condition, beat 1 minute, then activating enzymes solution is added, under slow condition, beat 2 minutes, beat 1 minute under the middling speed condition, beat 2 minutes under the condition fast, in last weighing, the Cake mould of packing into, place that snap frozen to dough central temperature reaches-20 ℃ under-38 ℃ of conditions, place-20 ℃ of refrigerations down afterwards, ready access upon use is cured, and fire was 185 ℃ about the condition of curing was generally.

Freezing flour-dough by above-mentioned three Example formulations and production technology making, be golden red through curing the corn leisure cake surface color of making, have preferably matter structure and grain structure, mouthfeel is moderate, compare with the traditional steamed bread of corn and the lightly fried dumpling corn-dodger of Chinese northern family manufacture, have advantages such as profile and color are more attractive in appearance, taste is more fragrant and more sweet.

Raw material are purchased by market in the embodiment of the invention, and equipment adopts conventional equipment.

Stir among three embodiment of the present invention and be at a slow speed: 30～50 rev/mins; The stirring middling speed is: 60～80 rev/mins; Stir and be fast: 100～120 rev/mins.

Claims

1, a kind of freezed corn dough is characterized in that getting corn flour and is: 29～35 weight %, granulated sugar are: 15～20 weight %, butter are: 18～22 weight %, baking powder are: 0.7～1.1 weight %, egg are: 18～20 weight %, salt are: 0.13～0.18 weight %, milk powder are: 3～4 weight %, water are: 9～11 weight %, Arabic gum are: 0.04～0.06 weight %, sodium carboxymethylcellulose are: 0.001～0.002 weight %, hemicellulase are: 0.0015～0.0025 weight %;

Get the hemicellulase enzyme solutions that is mixed with soluble in water earlier, place the constant incubator activation stand-by; Butter and granulated sugar are put into evenly back adding egg of a mixing bowl whipping, continue to beat, adding entry stirs evenly, the mixture that adds corn flour, milk powder, baking powder, salt, Arabic gum and sodium carboxymethylcellulose again continues to beat, add activating enzymes solution then, pack into after beating in the mould, refrigeration is standby after snap frozen again, is finished product.

2, the production method of the described freezed corn dough of a kind of production claim 1 is characterized in that adopting following processing step:

(1), earlier get hemicellulase 0.0015～0.0025 weight % enzyme solutions that is mixed with respectively soluble in water, solution concentration is: 3～5 weight % place 28～32 ℃ of constant incubator activation stand-by;

(2), getting butter is: 18～22 weight % and granulated sugar are: 15～20 weight % put into a mixing bowl and beat 1～2 minute at a slow speed, change quick whipping 15～25 minutes into after stirring evenly;

(3), add egg and be: 18～20 weight %, after continuing to beat 1～2 minute at a slow speed, middling speed is beaten 3～6 minutes, adds entry and is: after the remainder of 9～11 weight % was beaten 1～2 minute at a slow speed, middling speed was beaten 2～3 minutes to stirring evenly;

(4), with corn flour be: 29～35 weight %, milk powder are: 3～4 weight %, baking powder are: 0.7～1.1 weight %, salt are: 0.13～0.18 weight %, Arabic gum are: 0.04～0.06 weight %, sodium carboxymethylcellulose are: the mixture of 0.001～0.002 weight % adds, and continues to beat 1～2 minute at a slow speed;

(5), the hemicellulose enzyme solutions that adds activation then, through beating 1～2 minute at a slow speed, middling speed is beaten 2～3 minutes again, the quick whipping of continuation is packed into after 1～2 minute in the mould, place that snap frozen to dough central temperature reaches-16 ℃～-20 ℃ under-34 ℃～-38 ℃ conditions, refrigeration is standby down to place-16 ℃～-20 ℃ afterwards, is finished product.