CN1096635A - Mixed nutrient steamed sponge cake powder - Google Patents
Mixed nutrient steamed sponge cake powder Download PDFInfo
- Publication number
- CN1096635A CN1096635A CN 93112019 CN93112019A CN1096635A CN 1096635 A CN1096635 A CN 1096635A CN 93112019 CN93112019 CN 93112019 CN 93112019 A CN93112019 A CN 93112019A CN 1096635 A CN1096635 A CN 1096635A
- Authority
- CN
- China
- Prior art keywords
- powder
- sponge cake
- steamed sponge
- mixed nutrient
- cake powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 36
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 240000008042 Zea mays Species 0.000 claims abstract description 20
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 20
- 235000005822 corn Nutrition 0.000 claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 8
- 235000019713 millet Nutrition 0.000 claims abstract description 8
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 238000004458 analytical method Methods 0.000 claims abstract description 6
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
- 239000001506 calcium phosphate Substances 0.000 claims description 5
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 5
- 235000011010 calcium phosphates Nutrition 0.000 claims description 5
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 claims description 4
- 239000007789 gas Substances 0.000 claims description 4
- 229910052739 hydrogen Inorganic materials 0.000 claims description 4
- 239000001257 hydrogen Substances 0.000 claims description 4
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 235000016337 monopotassium tartrate Nutrition 0.000 claims description 4
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 claims description 4
- 229940086065 potassium hydrogentartrate Drugs 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims 2
- QXJJQWWVWRCVQT-UHFFFAOYSA-K calcium;sodium;phosphate Chemical compound [Na+].[Ca+2].[O-]P([O-])([O-])=O QXJJQWWVWRCVQT-UHFFFAOYSA-K 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 239000002131 composite material Substances 0.000 claims 1
- 235000010855 food raising agent Nutrition 0.000 claims 1
- 235000021096 natural sweeteners Nutrition 0.000 claims 1
- VZOPRCCTKLAGPN-ZFJVMAEJSA-L potassium;sodium;(2r,3r)-2,3-dihydroxybutanedioate;tetrahydrate Chemical compound O.O.O.O.[Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O VZOPRCCTKLAGPN-ZFJVMAEJSA-L 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 235000017550 sodium carbonate Nutrition 0.000 claims 1
- 229940074446 sodium potassium tartrate tetrahydrate Drugs 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- -1 amino acid Chemical compound 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 206010009866 Cold sweat Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-M L-tartrate(1-) Chemical compound OC(=O)[C@H](O)[C@@H](O)C([O-])=O FEWJPZIEWOKRBE-JCYAYHJZSA-M 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention provides a kind of preparation method and prescription of mixed nutrient steamed sponge cake powder.Its technical characterstic is to be major ingredient with the corn flour, with analysis for soybean powder, wheat flour, millet powder, Chinese sorghum ground rice and food additives, be mixed into one equably, like this balance staple food nutrition, strengthened calcium, phosphorus, vegetable protein, compositions such as amino acid, strengthened rice fragrance, have the i.e. property sent out, instant is carefully done for coarse food grain simultaneously and has been opened up a new approach.
Description
Project of the present invention belongs to the mixed flour after a kind of grain processing.
1, the not enough point of early stage technology:
Meaning such as corn, wheat, Chinese sorghum, millet staple food kind, former people get used to a kind of in single Shiqi, so often cause the staple food nutritional imbalance.And it is few that corn and Chinese sorghum wherein contains gluten, sends out to be pickled with grains or in wine, and its flour is manufactured goods coarse mouthfeels such as steamed sponge cake, easily returns life.Manufacturing steamed sponge cake will transfer with alkali with old ferment (being commonly called as leaven) fermentation 8～10 hours in addition usually then.Also want can go in one hour pot with commercially available yeast and steam, very inconvenient.
2, goal of the invention
The purpose of this invention is to provide a kind of nutrient balance when manufacturing steamed sponge cake, mouthfeel is good and manufacture mixed flour easily.
3, describe in detail
The present invention (b) forms mixed nutrient steamed sponge cake powder by a certain percentage with following (a).
(a) corn flour, wheat flour, millet powder, rice meal, soy meal.
(b) yeast, Su Da.Potassium hydrogen tartrate, heavy carbonic hydrogen ammonium, calcium phosphate, monoglyceride, emulsifying agent.
The inventor has been for the above-mentioned mixed nutrient steamed sponge cake powder of development has carried out untiringly research, found that in the mixed flour of above-mentioned (a) to add (b) balanced nutrients significantly; Having found can increase gluten after corn flour especially mixes with the corn flour of wet method processing and analysis for soybean powder significantly, and considerably beyond corn flour itself, and light sweet taste can appear, found that adding (b) can increase beyond calcium, the phosphorus, the salt of generation plays muscle that strengthens dough and the effect that keeps gas; Found to add in proportion (b) middle food additives and can evaporate (need not proof) immediately.For above-mentioned reasons, bulk, soft with the steamed sponge cake (steamed bun) that mixed nutrient steamed sponge cake powder of the present invention is manufactured, sense of food spy is good, and it is simple and convenient to make steamed sponge cake with mixed nutrient steamed sponge cake powder, after adding 80% water and becoming reconciled, goes up a pot steaming immediately and can obtain fragrant and sweet tasty and refreshing steamed sponge cake.
Used in the present invention corn flour can be the wet method water mill again drying make; Also can be that decortication dry method abrasive dust is made.But plant before preferably selecting, its advantage is that granularity is little, and proportion is little, the gluten height; This flour is made into very easily fast of ferment cake powder, and the finished product of making returns living weakness improvement significantly.And be difficult for bulkly with the steamed sponge cake that the corn flour that dry method is made steams, and to return and give birth to soon, mouthfeel is more coarse.
The processing method of wet method water mill flour is; Earlier with 3 ‰ aqueous acetic acid with corn soaking 24～36 hours, temperature is controlled at 30 ± 5 ℃, defibrination, peeling, drying make its water content be lower than 12% then.
Selected in the present invention corn variety is four lists eight, 2 two kinds of kind the bests of middle list.
All in 80 ± 20 order scopes, water content all requires below 12% the granularity of other several flour that the present invention is selected.
For the 100kg mixed nutrient steamed sponge cake powder, the addition of corn flour is 50～70kg preferably, and if less than 50kg the natural fragrance of corn show insufficient, and cost up; If be higher than 70kg, can not obtain extraordinary sense of food, and it is too fast to return living speed.
For the 100kg mixed nutrient steamed sponge cake powder, the addition 10～20kg of wheat flour is best, if be lower than 10kg, does not have the leading role of initial fermentation gas, if be higher than the rice fragrance that 20kg has then covered corn significantly.
For the 100kg mixed nutrient steamed sponge cake powder, the addition of analysis for soybean powder is preferably at 10～25kg, if it is on the low side to be lower than the 10kg plant protein content, and gluten is bad, and sweet taste is not obvious, the honeycomb hole inequality that occurs during aerogenesis, if be higher than 25kg, beany flavor is too dense, and dough is sent out poor being clamminess, and the mixed powder cost is too high simultaneously.
For the 100kg mixed nutrient steamed sponge cake powder, Chinese sorghum ground rice addition 5～10kg is advisable, and being lower than 5kg will influence soft degree, its characteristic nutrition very little, if be higher than the special flavor that sorghum rice then appears in 10kg, slight kermesinus appears simultaneously, influence the integral color effect.
For the 100kg mixed nutrient steamed sponge cake powder, the addition of millet powder is 5～15kg preferably, if be higher than 15kg, cost is too high, and gluten is influenced; If be lower than 5kg, rice fragrance is not outstanding.
For the 100kg mixed nutrient steamed sponge cake powder, the addition of yeast is lower than 0.3kg and does not work at 0.3～0.5kg, and being higher than 0.5kg is a kind of waste, sends out gas-forming reaction at the beginning of when yeast plays with face in mixing ferment cake powder.Heavy carbonic hydrogen ammonium adds 0.4～0.6kg in the 100kg mixed nutrient steamed sponge cake powder, it is inhomogeneous that the not enough honeycomb hole of fermentation aerogenesis has been lacked in interpolation, has added producing offending smell more.
For the 100kg mixed nutrient steamed sponge cake powder.The addition of Su Da is 0.6kg, and a part is used for and hydrogen tartrate nak response aerogenesis; A part and calcium phosphate reaction aerogenesis; Self decomposes aerogenesis a part, and producing several salt simultaneously is to play muscle that strengthens dough and the ability that keeps gas just.
Embodiment 1
Get corn flour 60kg, wheat flour 10kg, soy meal 15kg, millet powder 5kg, its fineness 60～100 orders of Chinese sorghum ground rice 5kg(, water content is lower than 12%), yeast 0.3kg, Su Da 0.6kg, potassium hydrogen tartrate 0.2kg, heavy carbonic hydrogen ammonium 0.5kg, calcium phosphate 0.2kg, monoglyceride 0.2kg, LF-II food additives (emulsifying agent) 0.7kg, (above additive is food-grade), Icing Sugar 1kg, milk powder 1.4kg is placed in the mixer jointly, stir repeatedly, after stirring, carry out weighing: packing is finished product.
Claims (3)
1, a kind of preparation method of mixed nutrient steamed sponge cake powder is characterised in that:
In A, the aqueous acetic acid with corn adding 3/1000ths, soaked 24-36 hour, 30 ± 5 ℃ of temperature are worn into slurry then, and peeling, drying make its water content be lower than 12%.
B, corn flour, wheat flour, analysis for soybean powder, Chinese sorghum ground rice, millet powder fineness are transferred to 80 ± 20 orders, moisture content is transferred to below 12%.
2, the composite character of mixed nutrient steamed sponge cake powder is:
A, mix the muscle of adjusting dough with corn flour and analysis for soybean powder, with analysis for soybean powder as natural sweetener.
B, with millet powder, corn flour rice odor additive as mixed nutrient steamed sponge cake powder.
C, do leavening agent, utilize (sodium potassium tartrate tetrahydrate, calcium phosphate sodium) two kinds of salt of when steaming is done, producing as the modifying agent of dough gluten with adjust the additive that keeps the gas ability simultaneously with potassium hydrogen tartrate, calcium phosphate and sodium carbonate.
3, the prescription of mixed nutrient steamed sponge cake powder is characterised in that:
In mixed nutrient steamed sponge cake powder be 100, corn flour is 50～70, soy meal 10～25, light flour 10～20, Chinese sorghum ground rice 5～10, millet powder 5～15, yeast 0.3～0.5, heavy carbonic hydrogen ammonium 0.4～0.6, sodium carbonate 0.6, potassium hydrogen tartrate 0.2～0.4, calcium phosphate 0.2～0.4, emulsifying agent 0.2～1.0.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93112019 CN1096635A (en) | 1993-06-21 | 1993-06-21 | Mixed nutrient steamed sponge cake powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93112019 CN1096635A (en) | 1993-06-21 | 1993-06-21 | Mixed nutrient steamed sponge cake powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1096635A true CN1096635A (en) | 1994-12-28 |
Family
ID=4989764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93112019 Pending CN1096635A (en) | 1993-06-21 | 1993-06-21 | Mixed nutrient steamed sponge cake powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1096635A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558847B (en) * | 2009-05-26 | 2012-04-18 | 华中农业大学 | A kind of special baking powder and its preparation method and application |
| CN103211158A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Method for making antihypertensive corn steamed sponge cake |
| CN103609945A (en) * | 2013-11-06 | 2014-03-05 | 哈尔滨鑫玉成面业有限公司 | Flours prepared from five types of grains and one type of beans |
| CN103652518A (en) * | 2013-12-06 | 2014-03-26 | 何小刚 | Food bulking agent |
| CN104026456A (en) * | 2014-06-17 | 2014-09-10 | 四川嘉和食品有限责任公司 | Self-fermented cereal refined powder |
| CN106616303A (en) * | 2016-12-15 | 2017-05-10 | 无锡华顺民生食品有限公司 | Steamed rice sponge cakes and preparation method thereof |
| CN107373336A (en) * | 2016-05-17 | 2017-11-24 | 鲁雪静 | A kind of corn steamed sponge cake preparation method |
| CN110037242A (en) * | 2019-05-22 | 2019-07-23 | 河北北方学院 | A kind of small fermented rice cake and preparation method thereof |
-
1993
- 1993-06-21 CN CN 93112019 patent/CN1096635A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558847B (en) * | 2009-05-26 | 2012-04-18 | 华中农业大学 | A kind of special baking powder and its preparation method and application |
| CN103211158A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Method for making antihypertensive corn steamed sponge cake |
| CN103609945A (en) * | 2013-11-06 | 2014-03-05 | 哈尔滨鑫玉成面业有限公司 | Flours prepared from five types of grains and one type of beans |
| CN103652518A (en) * | 2013-12-06 | 2014-03-26 | 何小刚 | Food bulking agent |
| CN104026456A (en) * | 2014-06-17 | 2014-09-10 | 四川嘉和食品有限责任公司 | Self-fermented cereal refined powder |
| CN107373336A (en) * | 2016-05-17 | 2017-11-24 | 鲁雪静 | A kind of corn steamed sponge cake preparation method |
| CN106616303A (en) * | 2016-12-15 | 2017-05-10 | 无锡华顺民生食品有限公司 | Steamed rice sponge cakes and preparation method thereof |
| CN110037242A (en) * | 2019-05-22 | 2019-07-23 | 河北北方学院 | A kind of small fermented rice cake and preparation method thereof |
| CN110037242B (en) * | 2019-05-22 | 2022-03-04 | 河北北方学院 | A kind of millet hair cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |