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Corn Mahua and preparation method thereof

A technology of twist and corn, applied in baking, baked goods with modified ingredients, dough processing and other directions, can solve the problems of being unsuitable for the elderly, crisp and hard taste, and single nutritional ingredients, and achieves protection of effective ingredients, The effect of enhancing resistance and simple preparation method

Inactive Publication Date: 2018-10-16
马鞍山中粮生物化学有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the twists in the prior art have a crisp and hard taste, and their nutritional components are single, so they are not suitable for the elderly to eat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The corn twist of the present invention is weighed according to the following parts by weight: cornmeal 1.5kg, millet flour 1kg, flour 0.9kg, strawberry 0.3kg, kiwi fruit 0.2kg, kelp 0.1kg, seaweed 0.3kg, white fungus 0.1kg, chestnut 0.4kg, honey 0.3kg kg, brown sugar 0.4kg, yeast 0.03kg, corn oil 0.2kg, and the rest of water.

[0032] The preparation method of above-mentioned corn twist, comprises the following steps:

[0033] Step (1): Pulverize kelp, seaweed, and white fungus, and pass through a 50-mesh sieve to obtain bacteria and algae powder;

[0034] Step (2): After squeezing the strawberry and kiwi fruit, remove the dregs and leave the soup to obtain fruit juice;

[0035] Step (3): Steam the chestnuts, keep warm, add brown sugar, and grind them into a puree to obtain chestnut puree;

[0036] Step (4): Mix the bacteria and algae powder in step (1) with millet flour, corn flour, and flour evenly, add yeast, then add water and honey, stir and knead into a smooth ...

Embodiment 2

[0041] The corn twist of the present invention is made of the following raw materials in parts by weight, in terms of 100 parts by weight, corn flour 3kg, millet flour 0.9kg, flour 0.8kg, kiwi fruit 0.3kg, grape 0.5kg, black fungus 0.1kg, seaweed 0.2kg, Mushroom 0.1kg, chestnut 0.3kg, honey 0.5kg, brown sugar 0.3kg, yeast 0.02kg, corn oil 0.3kg, the rest of water.

[0042] The preparation method of above-mentioned corn twist, comprises the following steps:

[0043] Step (1): Pulverize black fungus, seaweed, and mushroom food, and pass through an 80-mesh sieve to obtain bacteria and algae powder;

[0044] Step (2): After squeezing the grapes and kiwi fruit, removing the water and leaving the soup to obtain fruit juice;

[0045] Step (3): Steam the chestnuts, keep warm, add brown sugar, and grind them into a puree to obtain chestnut puree;

[0046] Step (4): Mix the bacteria and algae powder in step (1) with millet flour, corn flour, and flour evenly, add yeast, then add water...

Embodiment 3

[0051] The corn twist of the present invention is made of the following raw materials in parts by weight, based on 100 parts by weight, corn flour 2.5kg, millet flour 0.8kg, flour 1kg, strawberry 0.2kg, kiwi fruit 0.2kg, grape 0.3kg, kelp 0.1kg, mushroom 0.1kg, white fungus 0.1kg, chestnut 0.5kg, honey 0.4kg, brown sugar 0.2kg, yeast 0.05kg, corn oil 0.4kg, the rest water.

[0052] The preparation method of above-mentioned corn twist, comprises the following steps:

[0053] Step (1): Pulverize kelp, mushrooms, and white fungus, and pass through a 70-mesh sieve to obtain bacteria and algae powder;

[0054] Step (2): After squeezing the strawberry, kiwi and grape juice, removing the dregs and leaving the soup to obtain fruit juice;

[0055] Step (3): Steam the chestnuts, keep warm, add brown sugar, and grind them into a puree to obtain chestnut puree;

[0056] Step (4): Mix the bacteria and algae powder in step (1) with millet flour, corn flour, and flour evenly, add yeast, then...

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Abstract

The invention relates to corn Mahua. The corn Mahua comprises corn flour, millet flour, flour, fruits, fungus and algae foods, Chinese chestnuts, honey, brown sugar, yeast, corn oil and the balance ofwater. The corn Mahua is prepared by the following method: crushing the fungus and algae foods, adding the corn flour, the millet flour and the flour, conducting uniform mixing, adding the water andthe honey, adding the yeast, conducting stirring to obtain dough, then carrying out curing, flattening the cured dough, segmenting the dough into sections, painting the section surfaces with the cornoil and fruit juice obtained by squeezing fruits, then spreading a Chinese chestnut sauce made of the Chinese chestnuts and the brown sugar on the section-shaped dough, rolling and twisting the doughinto strips which look like Mahua in shape, putting the strips into an oil pan, frying the strips until golden, and conducting rapid cooling, sterilization and bagging. The corn Mahua is not only softand delicious in taste, but also rich and balanced in nutrients, and has good health-care effects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a corn twist and a preparation method thereof. Background technique [0002] Twist is a kind of traditional snack in my country. Because of its moderate calorie and low fat, it can be tasted casually, and it can be served with wine and tea. It is an ideal snack food and is deeply loved by people. [0003] However, most of the twisted twists in the prior art are crisp and hard in mouthfeel, and their nutritional components are single, so they are not suitable for the elderly to eat. [0004] Therefore, how to provide a delicate and soft twist with rich nutrition and suitable for the elderly is an urgent problem to be solved by those skilled in the art. Contents of the invention [0005] The technical problem to be solved by the present invention is to provide a kind of fried dough twist that is delicate and soft in taste, rich in nutrition, and suitable for the elderly to eat. ...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/18A21D2/34
CPCA21D2/181A21D2/34A21D2/36A21D2/364A21D13/06
Inventor 唐宏泉汪建军刘贤顺
Owner 马鞍山中粮生物化学有限公司
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