CN108378288B - Coarse grain cake suitable for microwave cooking and preparation method thereof - Google Patents
Coarse grain cake suitable for microwave cooking and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract 8
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- 235000009566 rice Nutrition 0.000 claims abstract 6
- 238000000034 method Methods 0.000 claims abstract 4
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- 235000019991 rice wine Nutrition 0.000 claims abstract 4
- 229930006000 Sucrose Natural products 0.000 claims abstract 3
- 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 3
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- 239000003795 chemical substances by application Substances 0.000 claims abstract 2
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- 239000000463 material Substances 0.000 claims 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 5
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- 238000002791 soaking Methods 0.000 claims 4
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical group OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims 3
- 229920001503 Glucan Polymers 0.000 claims 3
- 229920002472 Starch Polymers 0.000 claims 3
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- 239000008107 starch Substances 0.000 claims 3
- 238000000855 fermentation Methods 0.000 claims 2
- 230000004151 fermentation Effects 0.000 claims 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 238000002156 mixing Methods 0.000 claims 2
- 239000002994 raw material Substances 0.000 claims 2
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- 235000007558 Avena sp Nutrition 0.000 claims 1
- NWBJYWHLCVSVIJ-UHFFFAOYSA-N N-benzyladenine Chemical compound N=1C=NC=2NC=NC=2C=1NCC1=CC=CC=C1 NWBJYWHLCVSVIJ-UHFFFAOYSA-N 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 1
- 241000607479 Yersinia pestis Species 0.000 claims 1
- 239000000084 colloidal system Substances 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 235000021552 granulated sugar Nutrition 0.000 claims 1
- 238000011534 incubation Methods 0.000 claims 1
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- 239000004310 lactic acid Substances 0.000 claims 1
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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Abstract
本发明涉及一种适用于微波烹制的粗粮发糕及其制备方法。一种适用于微波烹制的粗粮发糕，其特征在于，所述粗粮发糕包括按重量份计的以下组分：粗粮50‑80份，大米20‑40份，泡打粉1‑3份，微生物菌剂1‑4份，白砂糖5‑15份，米酒5‑10份；所述的粗粮为发芽或不发芽的玉米或燕麦或红米或黑米或小米或绿豆或其组合。本发明目通过配方和工艺改进，不仅缩短了生产时间，且可以获得配方合理，营养丰富、风味良好、低GI的粗粮米发糕产品，即弥补了普通米发糕易于引起血糖急剧升高，且易发酸变质的缺点，又改善了粗粮口感粗糙，风味较差等缺点，为米发糕食品加工提供了一种新的加工方法。
The present invention relates to a coarse grain cake suitable for microwave cooking and a preparation method thereof. A coarse-grain cake suitable for microwave cooking, characterized in that the coarse-grain cake comprises the following components by weight: 50-80 parts of coarse grains, 20-40 parts of rice, 1-3 parts of baking powder, microbial bacteria 1-4 parts of agent, 5-15 parts of white sugar, and 5-10 parts of rice wine; the coarse grains are sprouted or non-sprouted corn or oats or red rice or black rice or millet or mung bean or a combination thereof. The present invention not only shortens the production time, but also obtains a coarse grain rice-fat cake product with reasonable formula, rich nutrition, good flavor and low GI through the improvement of the formula and process, which makes up for the fact that ordinary rice-fat cake tends to cause a sharp rise in blood sugar, and it is easy to The shortcomings of acidity and deterioration also improve the rough taste of coarse grains and poor flavor, and provide a new processing method for rice cake food processing.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a coarse food grain steamed sponge cake suitable for microwave cooking and a preparation method thereof.
Background
The rice steamed sponge cake is widely popular among people as a traditional fermented steamed dessert in China. The traditional rice steamed sponge cake is generally made by using long-shaped rice or polished round-grained rice as a raw material through the processes of soaking, grinding into thick liquid, seasoning, fermenting, steaming and the like, and has the advantages of softness, delicious taste, unique flavor and the like. However, in the actual processing process, after the long-shaped rice or the polished round-grained rice is soaked, ground, fermented and steamed, the produced rice steamed sponge cake is very easy to cause rapid increase of blood sugar of people in the eating process, belongs to a food with high Glycemic Index (GI), and greatly limits the eating of special people such as diabetes patients.
The coarse grain is a grain crop which is not subjected to deep processing and fine processing, and the nutrient components of the coarse grain are completely preserved. Therefore, the coarse food grain contains abundant vitamins, minerals, soluble dietary fibers and functional nutritional ingredients, is beneficial to ensuring the normal operation of the digestive system of a human body, and effectively prevents certain diseases. Therefore, the coarse food grain is slow in the process of human digestion, so that the blood sugar concentration in the human body is in a slow increasing trend, and the coarse food grain has a good effect of controlling the blood sugar. With the increase of health consciousness of consumers, the application of roughage to the ingestion of staple foods has been gradually recognized, and the increasing proportion of people with this consumption concept has become the consumption trend of modern diets. The coarse grain rice steamed sponge cake is prepared by adding a certain amount of coarse grains in the production of the rice steamed sponge cake by utilizing the characteristic of the coarse grains, not only maintains the original soft and exquisite taste of the rice steamed sponge cake, but also slows down the sweet and greasy feeling of the rice steamed sponge cake, simultaneously can ensure that the rice steamed sponge cake has a certain health-care function, reduces the occurrence of diseases such as diabetes and the like, and meets the requirement of people on pursuing nutritional, healthy and green food. In addition, the ingredients such as mineral salts, polypeptides and natural antioxidant substances possibly contained in the coarse food grains have a certain inhibiting effect on starch aging and quality deterioration, and the quality guarantee period and the shelf life of the rice steamed sponge cake can be effectively prolonged.
The microwave processed food has the characteristics of low energy consumption, less nutrient loss, sanitation, convenience, rapidness, good taste and flavor and the like, caters to the fast-paced consumption life style of modern people, and gradually becomes one of the development directions of the traditional staple food industrialized industry.
Disclosure of Invention
The invention aims to provide a coarse grain rice steamed sponge cake suitable for microwave cooking and a preparation method thereof, which not only shortens the production time, but also can obtain a coarse grain rice steamed sponge cake product with reasonable formula, rich nutrition, good flavor and low GI (glycemic index) through formula and process improvement, thereby overcoming the defects that the common rice steamed sponge cake is easy to cause rapid rise of blood sugar and easy to become sour and go bad, improving the defects of coarse grain, such as rough taste, poor flavor and the like, and providing a new processing method for processing rice steamed sponge cake food.
The technical scheme of the invention is as follows:
the coarse grain steamed sponge cake suitable for microwave cooking is characterized in that raw materials for making the coarse grain steamed sponge cake comprise the following components in parts by weight:
50-80 parts of coarse grain, 20-40 parts of rice, 1-3 parts of baking powder, 1-4 parts of microbial agent, 5-15 parts of white granulated sugar and 5-10 parts of rice wine.
The coarse food grain is germinated or non-germinated corn, oat, red rice, black rice, millet, mung bean or their combination.
Preferably, the raw materials for making the coarse grain steamed sponge cake also comprise the following components in parts by weight:
2-5 parts of starch octenyl succinate. The starch octenyl succinate mainly plays a role of an emulsifier, and enhances the stability and the taste of the structure of the rice steamed sponge cake; 1-3 parts of glucan, wherein the glucan mainly plays a role in retaining water and enhancing mouthfeel;
the microbial agent is a mixed strain of yeast and lactic acid bacteria, and the ratio of the microbial agent to the lactic acid bacteria is 7:3-9: 1.
Further preferably, the raw materials for making the coarse grain steamed sponge cake also comprise the following components in parts by weight:
1-3 parts of maltetraose. The maltotetraose enzyme hydrolyzes starch, reduces the length of the starch chain, thereby controlling the aging speed of the product, simultaneously increasing the viscosity of the slurry, generating maltotetraose, increasing the sweetness of the system, increasing the water-retaining property of the product and the like.
Still preferably, the raw materials for making the coarse grain steamed sponge cake comprise the following components in parts by weight:
65-75 parts of coarse grain, 25-35 parts of rice, 1.5-2.5 parts of baking powder, 1.5-3.5 parts of microbial agent, 8-12 parts of white granulated sugar, 6-9 parts of rice wine, 2.5-3.5 parts of starch octenyl succinate, 1.2-2.5 parts of glucan and 1.5-2.5 parts of maltulase.
A method of making any of the above roughage steamed sponge cakes suitable for microwave cooking, comprising the steps of:
1) selecting mature, full, non-damaged, non-pest and non-mildew coarse food grains, washing with water, adding water with the volume of 1.5-2 times of that of the coarse food grains for soaking, filtering out the soaking water, and then adding water with the volume of 2-2.5 times of that of the coarse food grains for grinding to obtain coarse food grain pulp, namely material 1;
2) adding rice flour, white granulated sugar, microbial agent and rice wine into the material 1, uniformly stirring, further stirring and grinding the coarse grain pulp by a colloid mill to ensure that the particle size of a solid substance of the rice pulp is less than 100 mu m, and obtaining a material 2;
3) adding octenyl succinic starch ester, glucan and maltotetraose into the material 2, uniformly mixing, and further homogenizing and uniformly mixing the coarse grain pulp by using a high-pressure homogenizer to form relatively stable suspension of the coarse grain pulp to obtain a material 3;
4) putting the material 3 into a microwave oven for microwave treatment to obtain a material 4; activating the microbial agent.
5) Fermenting the material 4, adding baking powder, and mixing to obtain a material 5;
6) and (3) injecting the material 5 into the product box, and placing the product box in a conveying belt of a microwave steam device with the total length of 5-10m for microwave steaming to obtain the finished coarse grain steamed sponge cake. And quick-freezing to obtain the quick-frozen coarse grain steamed sponge cake.
The rice flour production method comprises the following steps: pulverizing rice with a pulverizer, and sieving with 100 mesh sieve to obtain rice flour (rice flour).
Preferably, the microwave treatment conditions in the step 4) are as follows: microwave treatment is carried out for 1-5min at a microwave dose of 0.1-0.6W/g.
Preferably, the fermentation conditions of the step 5) are as follows: fermenting at 25-38 deg.C and humidity of 75-85 parts for 1-15 hr.
Preferably, the microwave steaming conditions in the step 6) are as follows: the dosage is 2-7W/g, the delivery speed is 0.5-1m/min, and the vapor pressure is 1.1 Kpa.
Preferably, the coarse grain can be germinated before being refined, and the germination method comprises the following steps: disinfecting and soaking coarse grains with 0.3-1% of NaClO for 15-30min, washing, soaking with 0.3-0.6mg/L of 6-benzylaminopurine (6-BA) in a germination soak solution at 25-35 ℃, wherein the soaking temperature is 25-35 ℃, the soaking time is 3-20h, draining, placing at 25-35 ℃ and the relative humidity is 60-98% for germination treatment (under the stress of hypoxia, the temperature is 25-35 ℃ and the dark is used for accelerating germination, and water is sprayed once every 1-3 h), the germination culture time is 6-72h until the length of the bud is 0.5-10mm, taking out, cleaning with clear water, and drying with 0.8-3w/g of microwave for 3-15min to obtain the raw material of the germinated coarse grains.
The invention has the beneficial effects that:
1. in the activation of the microbial agent, the low-dose microwaves can change the cytoplasmic permeability and the ion concentration of cells of microorganisms in the microbial agent, thereby promoting the growth of the cells and effectively shortening the fermentation time. Microwave is further adopted to heat steam and steamed sponge cake products in the later period, and according to the characteristic that the microwave promotes molecules in food to collide and rub to be converted into heat, the steam and the steam pressure can be accelerated to generate, the gelatinization of macromolecules such as starch in materials can be facilitated, and the curing of the rice steamed sponge cake and the formation of a pore structure can be accelerated. The microwave is applied to the preparation of the rice steamed sponge cake, so that the production time can be saved, the characteristics of difficult gelatinization of coarse grain raw materials, non-fluffy tissue structure, poor taste and the like can be effectively solved, and the industrial production is easy to realize.
2. The coarse grain of the invention adopts twice grinding and high-pressure homogenization treatment, the coarse taste of the coarse grain is derived from large-particle fiber, and the coarse grain slurry is gradually micronized for a plurality of times, so that the grain structure of the coarse grain slurry is smaller, the slurry is more stable, and the product is more delicate. Meanwhile, the serous fluid is mixed with the microbial agent more fully, which is more beneficial to the fermentation of the coarse grain rice steamed sponge cake and ensures that the obtained coarse grain rice steamed sponge cake is softer and more uniform.
3. The maltotetraose can hydrolyze starch into maltotetraose with low sweetness, high viscosity and acid resistance, and can reduce the chain length of starch, so that the aging speed of the product can be controlled, and the water retention property of the product is improved. The starch octenyl succinate and the glucan are matched, so that the stability of a slurry system and the quality of a final product can be effectively improved, and the aging speed of the coarse grain rice steamed sponge cake in the storage process is reduced.
4. The invention not only preserves the flavor characteristics of the rice steamed sponge cake, but also adds partial coarse grains, thereby enriching the nutrition of the rice steamed sponge cake, slowing down the in-vitro digestion rate of the rice steamed sponge cake and being easy for human health. The main raw materials of the product are coarse grains, the basic seasonings such as compound raw material rice and the like, and after the basic seasonings are compounded, the variety of the rice steamed sponge cake is enriched, the product is comprehensive and rich in nutrition, unique in flavor, high in dietary fiber and bioactive component content, and has a certain health-care effect after being eaten for a long time.
5. The invention adopts microwave steam equipment to steam the fermented slurry, has high efficiency, thorough gelatinization of the product, good retention of savoury and mellow flavor, nutrition and flavor of the product, difficult aging and easy realization of industrial production.
Drawings
FIG. 1 example 3 in vitro digestion profiles of a regular rice steamed sponge cake and a corn rice steamed sponge cake;
FIG. 2 example 4 Effect of Maltotetrasaccharidase on firmness of corn steamed sponge cakes after storage
Detailed Description
The invention is further illustrated by the following examples, but the scope of the invention as claimed is not limited to the scope of the examples.
TABLE 1 sensory evaluation of steamed sponge cake (10 points of fullness)
Note: the total score is the average value of the scores of all indexes.
Example 1 corn Rice steamed sponge cake
70 parts of mature, full, non-damaged, non-pest and non-mildewed corn kernels are selected to be washed by water, then 1.8 times of water is added for soaking for 5 hours, the soaking water is filtered, and 2.2 times of water is added for grinding pulp to obtain the corn pulp. Adding 30 parts of rice flour, 10 parts of white granulated sugar, 2 parts of microbial agent (yeast: lactobacillus 9:1) and 5 parts of rice wine into corn steep liquor, stirring uniformly, further stirring and grinding the coarse grain steep liquor by a colloid mill to ensure that the particle size of a solid substance of the rice steep liquor is less than 100 mu m, then adding 3 parts of starch octenyl succinate, 1.5 parts of glucan and 1.2 parts of maltotetraose, uniformly mixing, further homogenizing and uniformly mixing the corn steep liquor by a high-pressure homogenizer to ensure that the corn steep liquor forms a relatively stable suspension, putting the ground material into a microwave oven, performing microwave treatment for 3min at the microwave dose of 0.3W/g, activating the microbial agent, and then fermenting for 10h under the conditions of the temperature of 30 ℃ and the humidity of 80%. Adding 2% baking powder into the fermented slurry, mixing uniformly, injecting into a sample box, placing into a conveyor belt of a microwave steam device with the total length of 5m, and steaming under the conditions that the dosage is 4W/g, the conveying speed is 0.6m/min and the vapor pressure is 1.1Kpa to obtain the finished product of the corn rice steamed sponge cake.
Example 2 comparison of corn and rice flour in different ratios
70 parts of mature, full, non-damaged, non-pest and non-mildewed corn kernels are selected to be washed by water, then 1.8 times of water is added for soaking for 5 hours, the soaking water is filtered, and 2.2 times of water is added for grinding pulp to obtain the corn pulp. Adding 0 part, 10 parts, 20 parts, 30 parts, 40 parts of rice flour, 10 parts of white granulated sugar, 2 parts of microbial agent (yeast: lactobacillus ═ 9:1) and 5 parts of rice wine into corn steep liquor, stirring uniformly, further stirring and grinding the coarse grain steep liquor by a colloid mill to ensure that the particle size of solid matters in the corn steep liquor is less than 100 mu m, then adding 3 parts of starch octenyl succinate, 1.5 parts of glucan and 1.2 parts of maltotetrase, homogenizing and mixing uniformly by a high-pressure homogenizer to ensure that the corn steep liquor forms relatively stable suspension, putting the ground material into a microwave oven, performing microwave treatment for 3min at the microwave dose of 0.3W/g, activating the microbial agent, and then fermenting for 10h under the conditions of the temperature of 30 ℃ and the humidity of 80%. Adding 2% baking powder into the fermented slurry, mixing uniformly, injecting into a sample box, placing into a conveyor belt of a microwave steam device with the total length of 5m, and steaming under the conditions that the dosage is 4W/g, the conveying speed is 0.6m/min and the vapor pressure is 1.1Kpa to obtain the finished product of the coarse grain rice steamed sponge cake. The sensory evaluation of the corn steamed sponge cakes with different rice flour ratios is shown in table 2.
TABLE 2 organoleptic evaluation table of corn steamed sponge cakes with different rice flour ratios
| Rice flour ratio (share) | Form of the composition | Color | Fragrance | Taste of the product | Taste of the | Composite score | |
| 0 | 7.2 | 7.8 | 7.6 | 6.9 | 7.2 | 7.2 | |
| 10 | 7.7 | 8.0 | 8.3 | 7.5 | 7.9 | 7.8 | |
| 20 | 7.9 | 8.5 | 8.7 | 7.9 | 8.5 | 8.2 | |
| 30 | 8.4 | 8.9 | 9.2 | 8.7 | 9.2 | 9.0 | |
| 40 | 8.9 | 8.8 | 8.5 | 8.5 | 8.8 | 8.7 |
Example 3 in vitro digestion and nutrient fragment analysis of Normal Rice steamed sponge cake and corn Rice steamed sponge cake
The corn rice steamed sponge cake is shown in example 1.
The common rice steamed sponge cake is prepared by selecting rice flour, adding 2.2 times of water by volume, uniformly stirring, adding 10 parts of white granulated sugar, 2 parts of microbial agent (yeast: lactobacillus ═ 9:1) and 5 parts of rice wine, uniformly stirring, further stirring and grinding rice pulp by a colloid mill, and the subsequent steps are the same as those of example 1.
The in vitro digestion curve of the common rice steamed sponge cake and the corn rice steamed sponge cake is shown in figure 1, and as can be seen from figure 1, the corn rice steamed sponge cake added with coarse grains has a larger in vitro digestion rate, a slower glucose release rate. Therefore, the corn steamed sponge cake has slower blood sugar increase after being eaten, and is more beneficial to the health of people.
TABLE 3 nutritional fragment composition of steamed sponge cakes
As can be seen from table 3, the rice steamed sponge cake has higher contents of fast-and slow-digestible starch than the corn steamed sponge cake, and the content of resistant starch is lower, further illustrating that the corn steamed sponge cake is more beneficial to blood sugar control and intestinal health.
Example 4 Effect of the number of rounds of milling on the quality of corn steamed sponge cakes
70 parts of mature, full, non-damaged, non-pest and non-mildewed corn kernels are selected to be washed by water, then 1.8 times of water is added for soaking for 5 hours, the soaking water is filtered, and 2.2 times of water is added for grinding pulp to obtain the corn pulp. Adding 30 parts of rice flour, 10 parts of white granulated sugar, 2 parts of microbial agent (yeast: lactobacillus ═ 9:1) and 5 parts of rice wine into the corn steep liquor, stirring uniformly, and dividing into two parts. One of the raw grain pulp is further stirred and ground into pulp by a colloid mill, the grain diameter of the solid matter of the rice pulp is smaller than 100 mu m, then 3 parts of octenyl succinic acid starch ester, 1.5 parts of glucan and 1.2 parts of maltotetraose are added, after uniform mixing, a high-pressure homogenizer is further adopted to homogenize and mix the corn pulp, so that the corn pulp forms a relatively stable suspension, then the two parts of materials are simultaneously put into a microwave oven, microwave treatment is carried out for 3min at the microwave dose of 0.3W/g, the microbial agent is activated, and then fermentation is carried out for 10h under the conditions that the temperature is 30 ℃ and the humidity is 80%. Adding 2% baking powder into the fermented slurry, mixing uniformly, injecting into a sample box, placing into a conveyor belt of a microwave steam device with the total length of 5m, and steaming under the conditions that the dosage is 4W/g, the conveying speed is 0.6m/min and the vapor pressure is 1.1Kpa to obtain the finished product of the coarse grain rice steamed sponge cake. The sensory evaluation of the grinding times to the corn steamed sponge cake is shown in table 4, and the texture characteristics are shown in table 5.
TABLE 4 sensory evaluation table of corn-rice steamed sponge cake by primary and secondary grinding
| Number of times of milling | Form of the composition | Color | Fragrance | Taste of the product | Taste of the product | Composite score |
| 1 | 8.2 | 7.8 | 8.2 | 8.0 | 8.2 | 8.2 |
| 2 | 8.4 | 8.5 | 8.3 | 8.4 | 8.5 | 8.5 |
| 3 | 9.0 | 8.9 | 8.4 | 9.1 | 8.9 | 8.9 |
As can be seen from Table 4, after the corn steamed sponge cake is ground for a plurality of times, the sensory quality of the corn steamed sponge cake is obviously improved, and the corn steamed sponge cake has great improvement effect on the shape, the color and the taste. As can be seen from table 5, the rice steamed sponge cake after several times of milling had decreased hardness, viscosity and chewiness, and increased recovery, elasticity and cohesion, thereby improving the quality of the rice steamed sponge cake.
TABLE 5 influence of refining on texture of corn rice steamed sponge cakes
Example 5 Effect of Maltotetrasaccharidase on Rice cake quality
70 parts of mature, full, non-damaged, non-pest and non-mildewed corn kernels are selected to be washed by water, then 1.8 times of water is added for soaking for 5 hours, the soaking water is filtered, and 2.2 times of water is added for grinding pulp to obtain the corn pulp. Adding 30 parts of rice flour, 10 parts of white granulated sugar, 2 parts of microbial agents (yeast: lactobacillus is 9:1) and 5 parts of rice wine into corn steep liquor, stirring uniformly, further stirring and grinding the coarse grain steep liquor by a colloid mill to ensure that the particle size of solid matters of the rice steep liquor is less than 100 mu m, then adding 3 parts of starch octenyl succinate, 1.5 parts of glucan and respectively adding 0 part of maltotetraose and 1.2 parts of maltotetraose, uniformly mixing, further homogenizing and uniformly mixing the corn steep liquor by a high-pressure homogenizer to ensure that the corn steep liquor forms a relatively stable suspension, putting the ground material into a microwave oven, performing microwave treatment for 3min at the microwave dose of 0.3W/g, activating the microbial agents, and then fermenting for 10h at the temperature of 30 ℃ and the humidity of 80%. Adding 2% baking powder into the fermented slurry, mixing uniformly, injecting into a sample box, placing into a conveyor belt of a microwave steam device with the total length of 5m, and steaming under the conditions that the dosage is 4W/g, the conveying speed is 0.6m/min and the vapor pressure is 1.1Kpa to obtain the finished product of the corn rice steamed sponge cake. The influence of the concentration of maltotetralase on the sensory quality of the rice steamed sponge cake is shown in Table 6, the influence of the texture characteristics is shown in Table 7, and the influence of maltotetralase on the hardness of the rice steamed sponge cake during storage after storage at 4 ℃ for a certain period of time is shown in FIG. 2.
TABLE 6 organoleptic evaluation table of maltase to corn steamed sponge cake
| Maltotetrasaccharidase | Form of the composition | Color | Fragrance | Taste of the product | Taste of the product | Composite score |
| Is free of | 8.4 | 8.2 | 8.0 | 8.5 | 8.3 | 8.4 |
| Is provided with | 8.9 | 8.9 | 8.4 | 9.2 | 8.9 | 8.9 |
TABLE 7 influence of Maltotetrasaccharidase on the texture Properties of maize steamed sponge cakes
| Maltotetrasaccharidase | Hardness (g) | Viscosity (g) | Chewiness (g) | Return value | Elasticity | Cohesion force |
| Is free of | 483.64 | 280.74 | 283.98 | 0.261 | 0.974 | 0.752 |
| Is provided with | 382.54 | 273.33 | 227.54 | 0.280 | 0.979 | 0.803 |
Fig. 2 shows the influence of maltotetralase on the hardness of the stored corn steamed sponge cakes, and as can be seen from tables 6 to 7 and fig. 2, maltotetralase has a good improving effect on the quality of the corn steamed sponge cakes and an inhibiting effect on the increase of retrogradation hardness of the corn steamed sponge cakes during storage, and reactive maltotetralase can slow down the aging of the steamed sponge cakes to some extent, thereby slowing down the quality deterioration of the steamed sponge cakes.
Example 5 influence of microwave activation of Strain on Rice steamed sponge cake quality
70 parts of mature, full, non-damaged, non-pest and non-mildewed corn kernels are selected to be washed by water, then 1.8 times of water is added for soaking for 5 hours, the soaking water is filtered, and 2.2 times of water is added for grinding pulp to obtain the corn pulp. Adding 30 parts of rice flour, 10 parts of white granulated sugar, 2 parts of microbial agent (yeast: lactobacillus ═ 9:1) and 5 parts of rice wine into corn steep liquor, stirring uniformly, further stirring and grinding the coarse grain steep liquor by a colloid mill to ensure that the particle size of solid matters of the corn steep liquor is less than 100 mu m, then adding 3 parts of starch octenyl succinate, 1.5 parts of glucan and 1.2 parts of maltotetraose, uniformly mixing, and further homogenizing and uniformly mixing the corn steep liquor by a high-pressure homogenizer to ensure that the corn steep liquor forms a relatively stable suspension. The material is divided into two parts, wherein one part of the material is placed into a microwave oven, microwave treatment is carried out for 3min at the microwave dose of 0.3W/g, the microbial agent is activated, the other part of the material is not subjected to microwave activation, and then the two parts of the material are simultaneously placed under the conditions of the temperature of 30 ℃ and the humidity of 80% for fermentation for 10 h. Adding 2% baking powder into the fermented slurry, mixing uniformly, injecting into a sample box, placing into a conveyor belt of a microwave steam device with the total length of 5m, and steaming under the conditions that the dosage is 4W/g, the conveying speed is 0.6m/min and the vapor pressure is 1.1Kpa to obtain the finished product of the coarse grain rice steamed sponge cake. The sensory evaluation of the microwave activation of the strain on the corn steamed sponge cake is shown in Table 9. As can be seen from table 9, the sensory quality of the microwave-activated corn steamed sponge cake is significantly increased, and after microwave activation, microorganisms grow faster and ferment faster, so that the shape and smell of the finally steamed corn steamed sponge cake are improved, and the taste is enriched.
TABLE 9 sensory evaluation table of whether the strains are activated by microwave or not for the corn steamed sponge cake
| Whether or not to activate by microwave | Form of the composition | Color | Fragrance | Taste of the product | Taste of the product | Composite score |
| Whether or not | 7.2 | 8.2 | 7.9 | 8.8 | 8.4 | 8.2 |
| Is that | 8.9 | 8.9 | 8.4 | 9.2 | 8.9 | 8.8 |
Example 6 microwave steam steaming and heating steam steaming influence the quality and aging characteristics of steamed sponge cakes
70 parts of mature, full, non-damaged, non-pest and non-mildewed corn kernels are selected to be washed by water, then 1.8 times of water is added for soaking for 5 hours, the soaking water is filtered, and 2.2 times of water is added for grinding pulp to obtain the corn pulp. Adding 30 parts of rice flour, 10 parts of white granulated sugar, 2 parts of microbial agent (yeast: lactobacillus ═ 9:1) and 5 parts of rice wine into corn steep liquor, stirring uniformly, further stirring and grinding the coarse grain steep liquor by a colloid mill to ensure that the particle size of a solid substance of the corn steep liquor is less than 100 mu m, then adding 3 parts of starch octenyl succinate, 1.5 parts of glucan and 1.2 parts of maltotetraose, uniformly mixing, and further homogenizing and uniformly mixing the corn steep liquor by a high-pressure homogenizer to ensure that the corn steep liquor forms a relatively stable suspension. Placing the ground material into a microwave oven, performing microwave treatment for 3min at a microwave dose of 0.3W/g, activating the microbial agent, and fermenting at 30 deg.C and humidity of 80% for 10 h. Dividing the fermented materials into two parts, wherein one part is placed in a conveyor belt of a microwave steam device with the total length of 5m, steaming under the conditions that the dosage is 4W/g, the conveying speed is 0.6m/min and the vapor pressure is 1.1Kpa to obtain the finished coarse grain rice steamed sponge cake, and the other part is steamed by using boiling water. The sensory evaluation of the steamed corn rice steamed sponge cake by the steam method is shown in table 10, and the influence of the texture characteristics is shown in table 11.
TABLE 10 organoleptic evaluation table of steamed corn-rice steamed sponge cake
| Steaming method | Form of the composition | Color | Fragrance | Taste of the product | Taste of the product | Composite score |
| Heating steam | 7.8 | 8.2 | 7.9 | 8.5 | 8.4 | 8.3 |
| Microwave steam | 8.9 | 8.9 | 8.4 | 9.2 | 8.9 | 8.8 |
TABLE 11 influence of steam mode on texture characteristics of maize steamed sponge cakes
| Steaming method | Hardness (g) | Viscosity (g) | Chewiness (g) | Return value | Elasticity | Cohesion force |
| Heating steam | 453.24 | 293.32 | 252.61 | 0.231 | 0.972 | 0.786 |
| Microwave steam | 382.54 | 273.33 | 227.54 | 0.280 | 0.979 | 0.803 |
As can be seen from tables 10-11, the steam heating method of the corn steamed sponge cake has a great influence on the quality of the corn steamed sponge cake, wherein the microwave steam method is more beneficial to improving the quality of the corn steamed sponge cake, so that the quality of the corn steamed sponge cake is better than that of the heated steam in the aspects of sensory quality and texture property.
The above-described embodiments are merely preferred embodiments of the present invention, and should not be construed as limiting the present invention, and features in the embodiments and examples in the present application may be arbitrarily combined with each other without conflict. The protection scope of the present invention is defined by the claims, and includes equivalents of technical features of the claims. I.e., equivalent alterations and modifications within the scope hereof, are also intended to be within the scope of the invention.
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