阅读说明：本技术 粗粮无蔗糖闻喜煮饼及其制备方法 (Coarse grain sugar-free sweet-and-happy boiled cake and preparation method thereof ) 是由 冯来申 景姣 于 2020-12-29 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体涉及粗粮无蔗糖闻喜煮饼及其制备方法,解决了闻喜煮饼太甜、太油腻、难消化和保质期短、油糖过剩、营养不全面的问题,避免肥胖、龋齿、小麦麸质过敏、血糖血压血脂高人群不敢吃。从原料上解决：选用以藜麦、大麦、玉米、高粱、豆类、海藻糖制作本产品；从配方上解决,根据食物相生相克原理,科学搭配营养,兼顾食欲口感,主攻控制血糖、减肥瘦身,注重养生保健；从制作工艺上解决,采用“蘸水油炸、即时滤油、先油炸后热烘再出油”制作方法；从内包技术上解决,保质保鲜是在内包操作流程环节下功夫,采用紫外线辐射对裸体煮饼杀菌,臭氧、NICOLER轮番对环境空气动态杀菌,制氮、充氮气无菌操作,完成产品内包装。(The invention relates to the technical field of food processing, in particular to a coarse food grain sucrose-free sweet and tasty boiled cake and a preparation method thereof, solves the problems of too sweet, too greasy, indigestion, short shelf life, excessive oil sugar and incomplete nutrition of the sweet and tasty boiled cake, and avoids the afraid eating of the people suffering from obesity, decayed teeth, wheat gluten allergy, blood sugar, blood pressure and high blood fat. The method solves the problems from the raw materials: the product is prepared from quinoa, barley, corn, sorghum, beans and trehalose; the formula is adopted, the nutrition is scientifically matched according to the principle that foods generate and are mutually restrained, the appetite and the taste are considered, the blood sugar is controlled, the weight is reduced, and the health care is focused; the solution from the manufacturing process is that a manufacturing method of 'dipping in water for frying, instantly filtering oil, frying first, then baking and then discharging oil' is adopted; the quality and freshness preservation is achieved by taking measures in the inner package operation process, sterilizing naked boiled cakes by adopting ultraviolet radiation, dynamically sterilizing ambient air by using ozone and NICOLER in turns, and performing nitrogen making and nitrogen filling aseptic operation to finish inner package of products.)

1. The coarse grain sugar-free sweet-smelling-favorite boiled cake is characterized by being prepared from the following materials in parts by weight: 13-15g of embryo skin and 6-10g of stuffing;

the embryo skin is composed of the following raw materials in parts by weight: 45-60 parts of quinoa wheat flour, 20-25 parts of barley flour, 8-15 parts of corn flour, 5-10 parts of sorghum flour, 2-5 parts of soybean flour, 2-10 parts of potato flour, 5-10 parts of linseed oil, 15-30 parts of syrup, 45-55 parts of non-sucrose slurry and 15-25 parts of water.

2. The coarse food grain sugar-free smelling favorite boiling cake of claim 1, which is characterized in that: the syrup is millet syrup; the non-sucrose is trehalose, xylo-oligosaccharide and isomalt; the water is drinking water with pH value of 7 and temperature of 20-30 deg.c.

3. The coarse food grain sugar-free smelling favorite boiling cake of claim 1, which is characterized in that: the stuffing has wheat flavor, bean sweet taste, slightly sour taste and slightly salty taste;

when the mixed stuffing is wheat-flavor stuffing, 80% of chenopodium quinoa stuffing and 20% of barley kernel stuffing are compounded; when the mixed stuffing is sweet bean stuffing, the mixed stuffing is prepared by compounding 90% of bean stuffing and 10% of quinoa stuffing, wherein the bean stuffing is red bean, mung bean, pea and white kidney bean stuffing; the stuffing is slightly sour, and is prepared by compounding 25% of quinoa stuffing and 75% of hawthorn stuffing; the stuffing is light salty stuffing and is formed by compounding 70% of spiced salt nut stuffing and 30% of quinoa stuffing, and the spiced salt nut stuffing comprises hazelnuts, cashews, almonds and walnuts.

4. The coarse food grain sugar-free smelling and happiness cooked cake according to claim 1 or 3, characterized in that: the quinoa powder is white quinoa, and is ground into powder by a stone mill.

5. The preparation method of the coarse grain sugar-free sweet-and-happy boiled cake is characterized by comprising the following steps of:

s1, mixing materials and making flour: preparing 45-60 parts of quinoa powder, 20-25 parts of barley powder, 8-15 parts of corn flour, 5-10 parts of sorghum flour, 2-5 parts of soybean flour and 2-10 parts of potato flour; preparing liquid materials of 5-10 parts of linseed oil, 15-30 parts of syrup, 45-55 parts of non-sucrose and 15-25 parts of water, mixing the solid materials and the liquid materials with 3-8 thousandth of sodium bicarbonate, stirring, and kneading into dough to be used as cooked cake skin;

s2, stuffing preparation and seasoning: preparing or purchasing quinoa stuffing, barley kernel stuffing, red bean stuffing, mung bean stuffing, pea stuffing, white kidney bean stuffing and hawthorn stuffing, namely spiced nut stuffing;

compounding the stuffing to prepare stuffing preparation: mixing 80% of quinoa stuffing and 20% of barley stuffing to obtain wheat flavor stuffing; mixing 90% of bean stuffing and 10% of quinoa stuffing to prepare bean sweet stuffing, wherein the bean stuffing is red bean, mung bean, pea and white kidney bean stuffing; mixing 25% of quinoa stuffing and 75% of hawthorn stuffing to obtain slightly sour stuffing; mixing 70% spiced nut stuffing and 30% quinoa stuffing to obtain light salty stuffing;

s3, stuffing wrapping and kneading: kneading 4-5g of the mixed stuffing in the step S2 into a spherical shape to prepare main stuffing, taking 2-4g of the mixed stuffing as auxiliary stuffing, wrapping the auxiliary stuffing with the main stuffing, and wrapping 13-15g of the cooked cake wrapper prepared in the step S1 with the auxiliary stuffing to prepare uncooked cake blanks;

s4, dipping in water and frying: dipping the kneaded uncooked cake blank in water for 5 seconds, and then frying for 3.5 minutes at 168 ℃;

s5, hot baking to obtain oil: baking the boiled cake blank fried by dipping water in S4 by a baking device at 180 ℃ for 2 minutes;

s6, differential temperature grouting: mixing 10-20% of xylo-oligosaccharide syrup, 10-30% of isomaltulose alcohol solution and 60-80% of seaweed syrup to prepare juice, soaking the blanched cooked cake blanks in the juice for 50 seconds, taking out of the pot, and cooling;

s7, coating slurry and sticking skin: heating the millet syrup to 80 ℃, allowing the cooked cake blank to stay in the hot millet syrup for 20-40 seconds, hanging the cooked cake blank with slurry, and rolling the puffed quinoa grains on the drained cooked cake blank;

s8, dehumidification and sterilization: sterilizing the naked boiled cake by ultraviolet radiation, and sterilizing the ambient air by ozone and NICOLER in turn; the dehumidification adopts a 'naked boiled cake rolling method', and the dehumidifier can be stopped when the humidity is displayed to 20 ℃;

s9, aseptic inclusion: and (4) placing the boiled cakes subjected to dehumidification and sterilization in the S8 into a packaging machine, automatically filling the boiled cakes into packaging bags in an aseptic environment, filling nitrogen into the packaging bags, and sealing to obtain the coarse grain sugar-free sweet smelling favorite boiled cakes.

6. The method for preparing the coarse food grain sugar-free sweet smelling favorite boiled cake according to claim 5 is characterized in that: and step S4, the frying adopts synchronous oil filtering, and the filtered oil is returned to the pot for continuous use.

7. The method for preparing the coarse food grain sugar-free sweet smelling favorite boiled cake according to claim 5 is characterized in that: when the acid value (KOH)/(mg/g) of the frying oil exceeds 5 in step S4, the oil is immediately replaced with new one.

8. The method for preparing the coarse food grain sugar-free sweet smelling favorite boiled cake according to claim 5 is characterized in that: the juice temperature in step S6 is 10-36 ℃.

9. The method for preparing the coarse food grain sugar-free sweet smelling favorite boiled cake according to claim 5 is characterized in that: in step S9, the cleanliness of the interior environment reaches hundreds of thousands of levels, and the operator wears the sterile work clothes to perform the synchronous operation of starting the NICOLER dynamic air sterilization facility.

Technical Field

The invention relates to the technical field of food processing, in particular to a coarse grain sugar-free sweet and happiness boiled cake and a preparation method thereof.

Background

The Wenxi cooked cake is a local traditional famous spot in Shanxi province, most of the authentic Wenxi cooked cakes are produced in Wenxi province fortune cities, and have the reputation of 'the king of cake spots' in Shanxi province and the beauty of 'national cake top-off'. In the south of the jin folk, the fried food is called the cooked food. The main raw materials are flour, honey, ground sesame oil, syrup, high-grade red white sugar and the like. The stewed cake is like a round moon when people like smelling the cake, and the appearance is moon-white because the outer skin is fully adhered with white sesame. The sesame is wrapped outside the cake, the cake is round, the chestnut color and the red and white distinct color are filled inside the cake, the thin wires with the length of several centimeters can be pulled out, and the cake is crisp, sweet, non-sticky, non-greasy and not deteriorated for a long time.

With the requirement of people on health, the traditional Chinese cake cooked by smelling and liking for hundreds of years is still an old practice, the problems of high oil content, high sugar content and high fat content are exposed, children are difficult to digest after eating the cake, women are easy to become fat after eating the cake, many people feel too sweet and too greasy, and individuals do not eat the cake due to the wheat gluten allergy, and especially diabetic patients feel afraid and are afraid of eating the cake.

The patent CN101692862B discloses a high-fiber low-fat sucrose-free non-fried Wenxi boiled cake and a preparation method thereof, which adopts a scientific formula of high fiber, low fat and no sucrose and combines non-fried processing technologies of steaming, baking, soaking and the like; the patent CN111296536A discloses a sucrose-free non-fried zero-additive digestible Wenxi boiled cake and a preparation method thereof, the invention adopts a scientific formula and combines non-fried processing technologies of washing, steaming, baking, soaking, stirring, stir-frying, kneading and the like. Both of the aforementioned prior art techniques use non-frying preparation processes to avoid high oil levels.

Disclosure of Invention

The invention aims to provide a coarse grain non-sucrose auspicious boiled cake taking quinoa as a main raw material and trehalose as a main raw material and a preparation method thereof, solves the problems of being too sweet, too greasy, difficult to digest and short in shelf life when being smelled, solves the problems of being heavier in nutrition, excessive in oil and sugar but incomplete in nutrition, and solves the problems that people who are afraid of obesity, people who are afraid of decayed teeth, people who are terrible of wheat gluten allergy and people who are blood sugar, blood pressure and high in blood fat want to eat and are afraid of eating.

In order to solve the technical problems, the invention adopts the technical scheme that:

the coarse grain sugar-free sweet-smelling-favorite-boiling cake is prepared from the following materials in parts by weight: 13-15g of embryo skin and 6-10g of stuffing;

the embryo skin is composed of the following raw materials in parts by weight: 45-60 parts of quinoa wheat flour, 20-25 parts of barley flour, 8-15 parts of corn flour, 5-10 parts of sorghum flour, 2-5 parts of soybean flour, 2-10 parts of potato flour, 5-10 parts of linseed oil, 15-30 parts of syrup, 45-55 parts of non-sucrose slurry and 15-25 parts of water.

Further, the syrup is millet syrup; the non-sucrose is trehalose, xylo-oligosaccharide and isomalt; the water is drinking water with pH value of 7 and temperature of 30 ℃.

Further, the stuffing comprises wheat flavor, bean sweet taste, slightly sour taste and slightly salty taste;

when the mixed stuffing is wheat-flavor stuffing, 80% of chenopodium quinoa stuffing and 20% of barley kernel stuffing are compounded; when the stuffing is sweet bean stuffing, the stuffing is prepared by compounding 90% of red bean, mung bean, pea and white kidney bean stuffing and 10% of quinoa stuffing; the stuffing is slightly sour, and is prepared by compounding 25% of quinoa stuffing and 75% of hawthorn stuffing; the stuffing is light salty stuffing and is formed by compounding 70% of spiced salt nut stuffing and 30% of quinoa stuffing, and the spiced salt nut stuffing comprises hazelnuts, cashews, almonds and walnuts.

Further, the quinoa powder is prepared by grinding white quinoa into powder.

The preparation method of the coarse grain sugar-free sweet and happiness boiled cake comprises the following steps:

s1, mixing materials and making flour: preparing 45-60 parts of quinoa powder, 20-25 parts of barley powder, 8-15 parts of corn flour, 5-10 parts of sorghum flour, 2-5 parts of soybean flour and 2-10 parts of potato flour; preparing liquid materials of 5-10 parts of linseed oil, 15-30 parts of syrup, 45-55 parts of non-sucrose pulp and 15-25 parts of drinking water, mixing the solid materials and the liquid materials with 3-8 thousandth of sodium bicarbonate, stirring, and kneading into dough to be used as cooked cake skin;

s2, stuffing preparation and seasoning: preparing or purchasing quinoa stuffing, barley kernel stuffing, red bean stuffing, mung bean stuffing, pea stuffing, white kidney bean stuffing and hawthorn stuffing, namely spiced nut stuffing;

compounding the stuffing to prepare stuffing preparation: mixing 80% of quinoa stuffing and 20% of barley stuffing to obtain wheat flavor stuffing; mixing 90% of red bean, mung bean, pea and white kidney bean stuffing and 10% of quinoa stuffing to obtain bean sweet stuffing; mixing 25% of quinoa stuffing and 75% of hawthorn stuffing to obtain slightly sour stuffing; mixing 70% spiced nut stuffing and 30% quinoa stuffing to obtain light salty stuffing;

s3, stuffing wrapping and kneading: kneading 4-5g of the mixed stuffing in the step S2 into a spherical shape to prepare main stuffing, taking 2-4g of the mixed stuffing as auxiliary stuffing, wrapping the auxiliary stuffing with the main stuffing, and wrapping 13-15g of the cooked cake wrapper prepared in the step S1 with the auxiliary stuffing to prepare uncooked cake blanks;

s4, dipping in water and frying: dipping the kneaded uncooked cake blank in water for 5 seconds, and then frying for 3.5 minutes at 168 ℃;

s5, baking the boiled cake blank fried by dipping water in the S4 for 2 minutes at 180 ℃ by baking equipment; cooking the fried boiled cake for 8-9 minutes, and baking to complete cooking; the hot baking temperature is higher than the frying temperature, so that oil draining, oil discharging and cooking are ensured, and the cooked cake is crisp and not greasy;

s6, differential temperature grouting: mixing 10-20% of xylo-oligosaccharide syrup, 10-30% of isomaltulose alcohol solution and 60-80% of seaweed syrup to prepare juice, soaking the blanched cooked cake blanks in the juice for 50 seconds, taking out of the pot, and cooling; the temperature of the cooked cake blank is 180 ℃, the temperature of the juice is below 36 ℃, and the larger the temperature difference between the two is, the better the grouting effect is;

s7, coating slurry and sticking skin: heating the millet syrup to 80 ℃, allowing the cooked cake blank to stay in the hot millet syrup for 20-40 seconds, hanging the cooked cake blank with slurry, and rolling the puffed quinoa grains on the drained cooked cake blank;

s8, dehumidification and sterilization: sterilizing the naked boiled cake by ultraviolet radiation, and sterilizing the ambient air by ozone and NICOLER in turn; the dehumidification adopts a 'naked boiled cake rolling method', and the dehumidifier can be stopped when the humidity is displayed to 20 ℃;

s9, aseptic inclusion: and (4) placing the boiled cakes subjected to dehumidification and sterilization in the S8 into a packaging machine, packaging the boiled cakes into a packaging bag in an aseptic environment, filling nitrogen into the packaging bag, and sealing to obtain the coarse grain sugar-free sweet smelling favorite boiled cakes.

Further, in the step S4, the frying step adopts synchronous oil filtering, and the filtered oil is returned to the pot for continuous use; and synchronous oil filtering, namely after the cake is fried, filtering the oil and fishing out, and directly filtering the oil into an oil pan.

Further, the frying oil was immediately replaced with new oil when the acid value (KOH)/(mg/g) exceeded 5.

Further, in the step S6, the juice temperature is 10-36 ℃, and the cooked cake blank temperature is 170-180 ℃.

Further, the ambient air is sterilized with ozone and NICOLER in turn in step S8.

Further, in step S9, the cleanliness of the environment in the cabin is of the order of hundred thousand, and the operator can start the NICOLER dynamic air sterilization facility with the sterilized work clothes.

Compared with the prior art, the invention has the beneficial effects that:

the invention provides a coarse grain sucrose-free sweet and delightful boiled cake and a preparation method thereof, solves the problems of being too sweet, too greasy, difficult to digest and short in shelf life when being smelled, solves the problems of being overweight in nutrition, excessive in oil and sugar and incomplete in nutrition, and solves the problems of being afraid of obesity, decayed tooth, wheat gluten allergy and blood sugar and high in blood pressure and blood fat and being afraid of eating. The invention is solved from the following four aspects: the raw materials are selected from quinoa, barley, corn, sorghum, beans, trehalose and other low-sugar raw materials to prepare the product; the formula is adopted, the nutrition is scientifically matched according to the principle that foods generate and are mutually restrained, the appetite and the taste are considered, the blood sugar is controlled, the weight is reduced, and the health care is focused; the technology adopts a manufacturing method of dipping in water for frying, instantly filtering oil, frying (oil cooking) firstly, then drying by heat and then discharging oil, ensures the minimum loss of the heat of the recovered oil through instantly filtering the oil, ensures that the oil is diluted and filtered well, overflows the excessive oil of the fried boiled cake through hot drying, solves the problems of much oil and greasiness of the boiled cake, and recycles the drained oil after recovery treatment; the quality and freshness preservation of the product are achieved by taking a time in the process of inner packaging operation, and the method comprises the steps of sterilizing a naked boiled cake by ultraviolet radiation, dynamically sterilizing ambient air by ozone and NICOLER in turns, and performing nitrogen making and nitrogen filling aseptic operation to finish inner packaging of the product.

The raw materials used by the coarse grain boiled cake of the invention are mainly coarse grains, namely quinoa, barley, corn, sorghum, potato powder, beans, nutlets and the like, and the coarse grain boiled cake has the advantages that: the coarse food grain not only contains amino acids and high-quality protein necessary for human body, but also contains minerals such as calcium and phosphorus, and vitamins. The coarse food grain has lower carbohydrate content and high dietary fiber content, is easy to generate satiety after being eaten, can reduce caloric intake and achieves the effect of losing weight. The coarse food grain is also beneficial to ensuring the normal operation of a digestive system, can reduce the risks of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases, and is beneficial to resisting various diseases such as gastric cancer, intestinal cancer, breast cancer, ulcerative enteritis and the like; chenopodium quinoa is the only food which can meet the basic nutritional requirements of human bodies and is a space food for astronauts, a full-nutrient food and a mother of grains. It is low in fat, sugar, starch, calorie and cholesterol; the stone flour is ground by using a stone grinder in a low-temperature, low-speed and cold grinding mode, so that the nutrient components are not damaged, germs are reserved, the original taste and flavor are maintained, and the green health is ensured.

The invention adopts non-sucrose: trehalose, xylo-oligosaccharide and isomaltulose, especially trehalose, which is a natural sugar or a vital sugar, has effects of softening blood vessels and regulating blood pressure, and is edible for diabetic patients.

The invention adopts dipping water for frying, thereby reducing oil residue and oil smoke, and reducing the hala flavor of the boiled cake; the process of 'instant filtration of frying oil and limited circulation of oil' is adopted, so that the quality of frying oil is ensured, and the taste of the boiled cake is enhanced; the 'hot drying oil-out' process is added, the 'oil flowing' and 'bag expansion' phenomena are reduced, and the fresh-keeping period of the boiled cake is prolonged.

The invention adopts millet syrup, the corn syrup is generally used in the existing boiled cake making, and sesame seeds are used for coating the husk. The invention adopts millet syrup and uses puffed quinoa grains to wrap the skin. Firstly, because sesame is oily and difficult to digest, the raw materials are saved and the digestion is promoted after the quinoa wheat kernels are used for puffing; the millet syrup is bright in color, good in taste and free of scorched flavor, and the key points are that the millet syrup is high in nutritive value and capable of nourishing yin and enriching blood, tonifying spleen and nourishing stomach, and the hawthorn stuffing is wrapped by the boiled cake, so that the millet syrup can also strengthen the stomach and promote digestion.

The sterilization technology of the invention has the advantages that: in the prior art of making boiled cakes, only ultraviolet rays are used for sterilization generally, NICOLER dynamic air sterilization is innovatively used in the invention, the problem that human and machine cannot be in the same place is mainly solved, the problems that sterilization time is limited and operators are damaged particularly eyes are solved, the working environment is improved, the sterilization time is prolonged, the fresh-keeping period and the quality guarantee period of food are prolonged, and the safety of the boiled cake food is ensured.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1 a method for preparing a wheat-flavored coarse grain sugar-free sweet-smelling-favorite-cooking cake comprises the following steps:

s1, mixing materials and making flour: preparing 45 parts of quinoa powder, 20 parts of barley powder, 15 parts of corn powder, 10 parts of sorghum powder, 5 parts of soybean powder and 5 parts of potato powder; preparing 7 parts of liquid materials of siritch, 25 parts of syrup, 48 parts of non-sugarcane syrup and 20 parts of drinking water, mixing and stirring the solid materials and the liquid materials with 5 thousandth of sodium bicarbonate, and kneading the mixture into dough to be used as cooked cake skin; the water is drinking water with pH value of 7 and the temperature is 30 ℃;

s2, stuffing preparation and seasoning: mixing 80% of quinoa stuffing and 20% of barley stuffing to obtain wheat flavor stuffing; the quinoa filling consists of quinoa, white kidney beans, trehalose, a maltitol solution, soybean oil and drinking water; the barley kernel stuffing consists of barley kernels, white kidney beans, mashed white gourd, wheat starch, edible vegetable oil and drinking water;

s3, stuffing wrapping and kneading: kneading 4g of the mixed stuffing prepared in the step S2 into a spherical shape to prepare main stuffing, taking 2g of the mixed stuffing as auxiliary stuffing, wrapping the auxiliary stuffing with the mixed stuffing, and wrapping 15g of the cooked cake wrapper prepared in the step S1 with the auxiliary stuffing to prepare uncooked cooked cake blank;

s4, dipping in water and frying: dipping the kneaded uncooked cake blank in water for 5 seconds, and then frying for 3.5 minutes at 168 ℃; the frying adopts synchronous oil filtering, and the filtered oil is returned to the pot for continuous use; and synchronous oil filtering, namely after the cake is fried, filtering the oil and fishing out, and directly filtering the oil into an oil pan. When the acid value (KOH)/(mg/g) of the frying oil exceeds 5, the oil is immediately replaced with new oil.

S5, hot baking to obtain oil: carrying out hot drying on the boiled cake blank fried by dipping water in S4 by using hot drying equipment to finish oil draining, oil discharging and cooking procedures; the baking temperature of the baking equipment is 180 ℃ for 2 minutes;

s6, differential temperature grouting: mixing 10% of xylo-oligosaccharide syrup, 20% of isomaltitol solution and 70% of seaweed syrup to prepare juice, soaking the blanched cooked cake embryos in the juice for 50 seconds, taking out of the pot, and cooling; the juice temperature is 10-36 ℃, and the cooked cake blank temperature is 170-180 ℃.

S7, coating slurry and sticking skin: heating the millet syrup to 80 ℃, allowing the cooked cake blank to stay in the hot millet syrup for 20-40 seconds, hanging the cooked cake blank with slurry, and rolling the puffed quinoa grains on the drained cooked cake blank;

s8, dehumidification and sterilization: sterilizing the naked boiled cake by ultraviolet radiation, and sterilizing the ambient air by ozone and NICOLER in turn; the dehumidification adopts a 'naked boiled cake rolling method', and the dehumidifier can be stopped when the humidity is displayed to 20 ℃;

s9, aseptic inclusion: and (3) placing the boiled cakes subjected to dehumidification and sterilization in the S8 into a packaging machine, automatically filling the boiled cakes into a packaging bag in an aseptic environment, filling nitrogen into the packaging bag, and sealing to obtain the wheat-flavored coarse grain sugar-free smelling favorite boiled cakes. The cleanliness of the environment of the inner compartment reaches hundreds of thousands of levels, and operators wear sterile working clothes to start the NICOLER dynamic air sterilization facility for synchronous operation.

Example 2 a method for preparing a sweet coarse cereal sugar-free sweet smelling and liking boiled cake, comprising the following steps:

s1, mixing materials and making flour: preparing 50 parts of chenopodium quinoa flour, 25 parts of barley flour, 10 parts of corn flour, 9 parts of sorghum flour, 4 parts of soybean flour and 2 parts of potato flour; preparing liquid materials of 8 parts of siritch, 20 parts of millet syrup, 50 parts of seaweed syrup and 22 parts of water, mixing and stirring the solid materials and the liquid materials with 8 thousandth of sodium bicarbonate, and kneading the mixture into dough to be used as cooked cake wrappers; the water is drinking water with pH value of 7 and the temperature is 20 ℃;

s2, stuffing preparation and seasoning: mixing 25% of red bean stuffing, 25% of mung bean stuffing, 25% of pea stuffing, 15% of white kidney bean stuffing and 10% of quinoa stuffing to prepare bean sweet stuffing; the red bean stuffing consists of small red beans, white kidney beans, trehalose, a maltose alcohol solution, soybean oil and drinking water; the mung bean stuffing consists of mung beans, white kidney beans, trehalose, a maltitol solution, soybean oil and drinking water; the pea stuffing consists of peas, white kidney beans, trehalose, maltose alcohol solution, soybean oil and drinking water; the white kidney bean stuffing consists of white kidney beans, wax gourd paste, wheat starch, trehalose, a maltitol solution, edible vegetable oil and drinking water.

S3, stuffing wrapping and kneading: kneading 5g of the mixed stuffing prepared in the step S2 into a spherical shape to prepare main stuffing, taking 3g of the mixed stuffing as auxiliary stuffing, wrapping the auxiliary stuffing with the mixed stuffing, and wrapping 13g of the cooked cake wrapper prepared in the step S1 with the auxiliary stuffing to prepare uncooked cooked cake blank;

s4, dipping in water and frying: dipping the kneaded uncooked cake blank in water for 5 seconds, and then frying for 3.5 minutes at 168 ℃; the frying adopts synchronous oil filtering, and the filtered oil is returned to the pot for continuous use; and synchronous oil filtering, namely after the cake is fried, filtering the oil and fishing out, and directly filtering the oil into an oil pan. When the acid value (KOH)/(mg/g) of the frying oil exceeds 5, the oil is immediately replaced with new oil.

S5, hot baking to obtain oil: carrying out hot drying on the boiled cake blank fried by dipping water in S4 by using hot drying equipment to finish oil draining, oil discharging and cooking procedures; the baking temperature of the baking equipment is 180 ℃ for 2 minutes;

s6, differential temperature grouting: mixing 10% of xylo-oligosaccharide syrup, 10% of isomaltitol solution and 80% of seaweed syrup to prepare juice, soaking the blanched cooked cake embryos in the juice for 50 seconds, taking out of the pot, and cooling; the juice temperature is 10-36 ℃, and the cooked cake blank temperature is 170-180 ℃.

S7, coating slurry and sticking skin: heating the millet syrup to 80 ℃, allowing the cooked cake blank to stay in the hot millet syrup for 20-40 seconds, hanging the cooked cake blank with slurry, and rolling the puffed quinoa grains on the drained cooked cake blank;

s8, dehumidification and sterilization: sterilizing the naked boiled cake by ultraviolet radiation, and sterilizing the ambient air by ozone and NICOLER in turn; the dehumidification adopts a 'naked boiled cake rolling method', and the dehumidifier can be stopped when the humidity is displayed to 20 ℃;

s9, aseptic inclusion: and (4) placing the cooked cakes subjected to dehumidification and sterilization in the S8 into a packaging machine, automatically filling the cooked cakes into packaging bags in an aseptic environment, filling nitrogen into the packaging bags, and sealing to obtain the sweet-bean coarse grain sugar-free sweet-smelling favorite cooked cakes. The cleanliness of the environment of the inner compartment reaches hundreds of thousands of levels, and operators wear sterile working clothes to start the NICOLER dynamic air sterilization facility for synchronous operation.

Example 3 a method for preparing a slightly sour coarse food grain no-sucrose sweet and tasty boiled cake, comprising the following steps:

s1, mixing materials and making flour: preparing 60 parts of quinoa powder, 20 parts of barley powder, 10 parts of corn powder, 5 parts of sorghum powder, 3 parts of soybean powder and 2 parts of potato powder; preparing liquid materials of 10 parts of siritch, 30 parts of syrup, 45 parts of non-sucrose slurry and 15 parts of water, mixing and stirring the solid materials and the liquid materials with 3 thousandth of sodium bicarbonate, and kneading the mixture into dough to be used as cooked cake crust; the water is drinking water with pH value of 7 and the temperature is 24 ℃;

s2, stuffing preparation and seasoning: mixing 25% of quinoa stuffing and 75% of hawthorn stuffing to obtain slightly sour stuffing; the hawthorn stuffing consists of hawthorn, white kidney bean, trehalose, maltose alcohol solution, soybean oil and drinking water.

S3, stuffing wrapping and kneading: taking 4g of the mixed stuffing in the step S2, kneading into a spherical shape to prepare main stuffing, taking 4g of the mixed stuffing as auxiliary stuffing, wrapping the auxiliary stuffing with the mixed stuffing, and wrapping 14g of the cooked cake crust prepared in the step S1 with the auxiliary stuffing to prepare uncooked cooked cake blank;

s4, dipping in water and frying: dipping the kneaded uncooked cake blank in water for 5 seconds, and then frying for 3.5 minutes at 168 ℃; the frying adopts synchronous oil filtering, and the filtered oil is returned to the pot for continuous use; and synchronous oil filtering, namely after the cake is fried, filtering the oil and fishing out, and directly filtering the oil into an oil pan. When the acid value (KOH)/(mg/g) of the frying oil exceeds 5, the oil is immediately replaced with new oil.

S5, hot baking to obtain oil: carrying out hot drying on the boiled cake blank fried by dipping water in S4 by using hot drying equipment to finish oil draining, oil discharging and cooking procedures; the baking temperature of the baking equipment is 180 ℃ for 2 minutes;

s6, differential temperature grouting: mixing 10% of xylo-oligosaccharide syrup, 10% of isomaltitol solution and 80% of seaweed syrup to prepare juice, soaking the blanched cooked cake embryos in the juice for 50 seconds, taking out of the pot, and cooling; the juice temperature is 10-36 ℃, and the cooked cake blank temperature is 170-180 ℃.

S7, coating slurry and sticking skin: heating the millet syrup to 80 ℃, allowing the cooked cake blank to stay in the hot millet syrup for 20-40 seconds, hanging the cooked cake blank with slurry, and rolling the puffed quinoa grains on the drained cooked cake blank;

s8, dehumidification and sterilization: sterilizing the naked boiled cake by ultraviolet radiation, and sterilizing the ambient air by ozone and NICOLER in turn; the dehumidification adopts a 'naked boiled cake rolling method', and the dehumidifier can be stopped when the humidity is displayed to 20 ℃;

s9, aseptic inclusion: and (4) placing the boiled cakes subjected to dehumidification and sterilization in the S8 into a packaging machine, automatically filling the boiled cakes into packaging bags in an aseptic environment, filling nitrogen into the packaging bags, and sealing to obtain the slightly sour coarse grain sugar-free sweet taste boiled cakes. The cleanliness of the environment of the inner compartment reaches hundreds of thousands of levels, and operators wear sterile working clothes to start the NICOLER dynamic air sterilization facility for synchronous operation.

Example 4 a method of making a light salty coarse food grain sugar-free sweet and delicious boiled cake, comprising the steps of:

s1, mixing materials and making flour: preparing 55 parts of quinoa powder, 20 parts of barley powder, 8 parts of corn powder, 5 parts of sorghum powder, 2 parts of soybean powder and 10 parts of potato powder; preparing liquid materials of 5 parts of siritch, 15 parts of syrup, 55 parts of non-sucrose slurry and 25 parts of water, mixing and stirring the solid materials and the liquid materials with 7 thousandth of sodium bicarbonate, and kneading the mixture into dough to be used as cooked cake crust; the water is drinking water with pH value of 7 and the temperature is 27 ℃;

s2, stuffing preparation and seasoning: mixing 30% quinoa stuffing and 70% spiced nut stuffing to obtain light salty stuffing; the pepper salt nut stuffing comprises hazelnut kernel, cashew nut kernel, almond kernel, walnut kernel, white kidney bean, maltitol solution, soybean oil, drinking water, pepper powder and edible salt.

S3, stuffing wrapping and kneading: kneading 4g of the mixed stuffing prepared in the step S2 into a spherical shape to prepare main stuffing, taking 3g of the mixed stuffing as auxiliary stuffing, wrapping the auxiliary stuffing with the mixed stuffing, and wrapping 15g of the cooked cake wrapper prepared in the step S1 with the auxiliary stuffing to prepare uncooked cooked cake blank;

s4, dipping in water and frying: dipping the kneaded uncooked cake blank in water for 5 seconds, and then frying for 3.5 minutes at 168 ℃; the frying adopts synchronous oil filtering, and the filtered oil is returned to the pot for continuous use; and synchronous oil filtering, namely after the cake is fried, filtering the oil and fishing out, and directly filtering the oil into an oil pan. When the acid value (KOH)/(mg/g) of the frying oil exceeds 5, the oil is immediately replaced with new oil.

S5, hot baking to obtain oil: carrying out hot drying on the boiled cake blank fried by dipping water in S4 by using hot drying equipment to finish oil draining, oil discharging and cooking procedures; the baking temperature of the baking equipment is 180 ℃ for 2 minutes;

s6, differential temperature grouting: mixing 15% of xylo-oligosaccharide syrup, 10% of isomaltitol solution and 75% of seaweed syrup to prepare juice, soaking the blanched cooked cake embryos in the juice for 50 seconds, taking out of the pot, and cooling; the juice temperature is 10-36 ℃, and the cooked cake blank temperature is 170-180 ℃.

S7, coating slurry and sticking skin: heating the millet syrup to 80 ℃, allowing the cooked cake blank to stay in the hot millet syrup for 20-40 seconds, hanging the cooked cake blank with slurry, and rolling the puffed quinoa grains on the drained cooked cake blank;

s8, dehumidification and sterilization: sterilizing the naked boiled cake by ultraviolet radiation, and sterilizing the ambient air by ozone and NICOLER in turn; the dehumidification adopts a 'naked boiled cake rolling method', and the dehumidifier can be stopped when the humidity is displayed to 20 ℃;

s9, aseptic inclusion: and (3) placing the boiled cakes subjected to dehumidification and sterilization in the S8 into a packaging machine, automatically filling the boiled cakes into a packaging bag in an aseptic environment, filling nitrogen into the packaging bag, and sealing to obtain the light salty coarse grain sugar-free sweet and favorite boiled cakes. The cleanliness of the environment of the inner compartment reaches hundreds of thousands of levels, and operators wear sterile working clothes to start the NICOLER dynamic air sterilization facility for synchronous operation.

Although only the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art, and all changes are encompassed in the scope of the present invention.