CN101623067A - Fruity cake with wrapper - Google Patents
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- CN101623067A CN101623067A CN200910063450A CN200910063450A CN101623067A CN 101623067 A CN101623067 A CN 101623067A CN 200910063450 A CN200910063450 A CN 200910063450A CN 200910063450 A CN200910063450 A CN 200910063450A CN 101623067 A CN101623067 A CN 101623067A
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Abstract
A fruity cake with a wrapper comprises the wrapper and filling. The wrapper is mainly composed of the following raw materials by weight percent: 150-200 parts of glutinous rice flour or flour, 15-25 parts of sugar and 45-55 parts of fruit powder. The filling is mainly composed of the following raw materials by weight percent: 90-110 parts of fruit powder, 140-160 parts of modified starch, 4-7 parts of milky tea additive, 0.4-0.7 part of ethyl maltol and 140-160 parts of sugar. The invention has the advantages of long storage time and low production cost. Through the combination of the wrapper and the filling, the invention can have various tastes; after the products are cooked, the flavor is strong, the taste is soft, thick, smooth and sweet without oiliness after people eat the products, and the flavor is fresh and delicious with long aftertaste.
Description
Technical field
The present invention relates to a kind of food, especially relate to a kind of fruity cake of zone face skin.
Background technology
In traditional cake, its musculus cutaneus is mainly made after berry sugar is mixed thoroughly by adding in glutinous rice flour or the flour, its taste is single, raising along with people's living standard, the cake that these tastes are single can not satisfy people's needs, thereby people add the taste that the fruity filling enriches cake in cake, but the fruity filling that uses in the cake with the fruity filling adopts fruit Rong or jam more at present, its mouthfeel is continuous inadequately gentle or abundant, its fragrance is strong inadequately, and the moisture content that contains in the filling can return water, not only influences the shaping of musculus cutaneus, also makes cake be difficult for long preservation.
Summary of the invention
The present invention mainly is that to solve existing cake taste single, and fragrance is strong inadequately, and fruity filling material mouthfeel is not good, and moisture content returns water and influences musculus cutaneus and be shaped and be not easy to technical problem such as long preservation in the filling.
The present invention mainly solves above-mentioned technical problem by following technical proposals: the fruity cake of this zone face skin comprises musculus cutaneus and filling material, described musculus cutaneus mainly is made up of by described weight portion following raw materials according: 150～200 parts in glutinous rice flour or flour, 15～25 parts of sugar, 45～55 parts in fruit powder; Described filling material mainly is made up of by described weight following raw materials according: 90～110 parts of Fruit powder, 140～160 parts of converted starches, 4～7 parts of milk tea additives, 0.4～0.7 part of ethyl maltol, 140～160 parts of sugar.
As preferably, also comprise the raw material of following weight portion in the described musculus cutaneus: 14～17 parts in yeast, 5～7 parts of baking powders.
As preferably, also comprise the raw material of following weight portion in the described filling material: 0.4～0.7 part of agar-agar, 4～7 parts of oligoisomaltose alcohol.
As preferably, described fruit powder is a banana flavor fruit powder, grape flavor fruit powder, honey peach flavor fruit powder, strawberry flavor fruit powder, lemon fruit powder, green apple flavor fruit powder, "Hami" melon flavor fruit powder, taro fragrance fruit powder, pineapple flavor fruit powder, almond flavor fruit powder, fresh milk flavor fruit powder, watermelon flavor fruit powder, orange flavor fruit powder, vanilla flavored fruit powder, mango flavor fruit powder, lavender flavor fruit powder, caf fruit powder, red bean paste flavor fruit powder, green bean paste flavor fruit powder, peanut flavor fruit powder, pawpaw flavor fruit powder, egg flavor fruit powder, rose flavor fruit powder, blue berry flavor fruit powder, chocolate flavoured fruit powder, mint flavored fruit powder, a kind of in the champagne flavor fruit powder.
The making for preparing the cake of above-mentioned band fruity may further comprise the steps: a. makes filling: get fruit powder, converted starch, milk tea additive earlier, ethyl maltol is poured in the steel basin successively, the cold water that adds 1～2 times of converted starch weight is mixed thoroughly standby; Again sugar, agar-agar, oligoisomaltose alcohol are poured in the pot, added the cold water of 3～6 times of sugar weights, boiling water poured not stop in the basin to stir after boiled and become cream mud shape until the filling material; B. make skin: sugar to going in the pot, is added the water of 4～7 times of sugar weights, the fully dissolving of boiled order sugar, it is standby to leave standstill cooling then; Glutinous rice flour or flour are poured in the washbasin, added the fruit powder again and stir, chilled syrup is slowly poured in the washbasin, the raw material kneading is become loose dough, dough is cut into be pressed into that to make the face base behind the mould standby behind some jizi for making dumplings again; C. the filling material is put into the face base and make cake, then cake quick-frozen final vacuum is packed.
In musculus cutaneus, add among the present invention sugar and fruit taste really powder to make musculus cutaneus band sweet taste and fragrance allow people taste more fragrant and more sweet.
The ultimate food additive that the ethyl maltol of Shi Yonging is a kind of safety non-toxic in the present invention, purposes is wide, effective, consumption is few, its fragrance to food has remarkable improvement and strengthens effect, and sweet food played increase sweet effect, can prolong the food storing phase simultaneously.
The milk tea additive can to allow filling material mouthfeel add sticking, more suitable cunning more has aftertaste.Agar-agar has coagulability, stability, can form complex compound with converted starch.Oligoisomaltose alcohol have the NMF that can be used as food of the present invention, simultaneously cover the milk tea additive some bad flavors, delicate mouthfeel is soft more to make product.
The converted starch that the present invention uses is a kind of starch through modification, this kind starch has some special physicochemical properties, can make food in processing or have more performance when edible after adding in the food formula, and its physiological function and common starch are as good as.Thereby the fruity filling that is made with converted starch, its taste is continuous gentleer than existing fruit Rong mouthfeel, simultaneously also abundant than existing jam, and can not return water, can not influence the shaping of cladding, after freezing 12 hours, again through hot-working such as frying in shallow oil, explode, steam, boil, bake, its ripe product and the no bad anomaly of freezing preceding state contrast take place cake at 18 degrees below zero.
Characteristics such as it is long that the present invention has the holding time, and production cost is low by the collocation of musculus cutaneus and filling, can produce Protean taste, when product do ripe after, its aromatic flavour, behind the inlet, mouthfeel is continuous gentle and abundant along sliding, agreeably sweet, flavour deliciousness and long times of aftertaste.
The specific embodiment
Below by embodiment, technical scheme of the present invention is described in further detail.
Embodiment 1: make the fruity rice dumpling.Get 100 parts in banana flavor fruit powder (every part 10 gram, down with), 150 parts of converted starches, 5 parts of milk tea additives, ethyl maltols earlier and pour into successively in the steel basin for 0.6 part, the cold water that adds 1～2 times of converted starch weight is mixed thoroughly standby; Get sugar again and pour in the pot for 160 parts, add the cold water of 3～6 times of sugar weights boiled after, boiling water poured not stop in the basin to stir become cream mud shape standby until the filling material.
Get sugar 15 parts (every parts 50 gram, down with) and pour in the pot, add the water of 4～7 times of sugar weights, the fully dissolving of boiled order sugar, it is standby to leave standstill cooling then; Getting glutinous rice flour pours in the washbasin for 150 parts, adding banana flavor fruit powder again stirs for 45 parts, slowly pour into chilled syrup in the washbasin then, the raw material kneading is become loose dough, again dough is cut into some jizi for making dumplings, in jizi for making dumplings, wrap into and promptly obtain the fruity rice dumpling after one spoonful of ready filling material twists into spherical shape, at last with the fruity rice dumpling that obtain again the pack of quick-frozen final vacuum get final product.
Embodiment 2: make the fruity steamed bun.Get 110 parts in powder of grape flavor fruit, 160 parts of converted starches, 6 parts of milk tea additives, ethyl maltol earlier and pour into successively in the steel basin for 0.5 part, the cold water that adds 1～2 times of converted starch weight is mixed thoroughly standby; Get sugar again and pour in the pot for 150 parts, add the cold water of 3～6 times of sugar weights boiled after, boiling water poured not stop in the basin to stir become cream mud shape standby until the filling material.
Get sugar and pour in the pot for 20 parts, add the water of 4～7 times of sugar weights, the fully dissolving of boiled order sugar, it is standby to leave standstill cooling then; Getting flour pours in the basin for 200 parts, add 50 parts in grape flavor fruit powder again, 14 parts in yeast, baking powder stirs for 5 parts, then chilled syrup is slowly poured in the washbasin, the raw material kneading is become loose dough, again dough is cut into some jizi for making dumplings and be pressed into mould and make steamed bun face base, again one spoonful of ready filling material is put into the face base and made steamed bun after the kneading evenly repeatedly, at last the fruity steamed bun quick-frozen final vacuum pack that obtains is got final product.
Embodiment 3: make the fruity steamed stuffed bun.108 parts in powder of water intaking honey peach flavor fruit, 160 parts of converted starches, 7 parts of milk tea additives, ethyl maltol are poured in the steel basin for 0.5 part successively earlier, and the cold water that adds 1～2 times of converted starch weight is mixed thoroughly standby; Get sugar again and pour in the pot for 150 parts, add the cold water of 3～6 times of sugar weights boiled after, boiling water poured not stop in the basin to stir become cream mud shape standby until the filling material.
Get sugar and pour in the pot for 25 parts, add the water of 4～7 times of sugar weights, the fully dissolving of boiled order sugar, it is standby to leave standstill cooling then; Getting flour pours in the basin for 180 parts, add 55 parts in honey peach flavor fruit powder again, 15 parts in yeast, baking powder stirs for 6 parts, then chilled syrup is slowly poured in the washbasin, the raw material kneading is become loose dough, again dough is cut into some jizi for making dumplings and be pressed into mould and make the face base, again one spoonful of ready filling material is put into the face base and make the fruity steamed stuffed bun, at last the fruity steamed stuffed bun quick-frozen final vacuum pack that obtains is got final product.
Embodiment 4: make the fruity cake.Get 105 parts in powder of strawberry flavor fruit, 140 parts of converted starches, 5 parts of milk tea additives, ethyl maltol earlier and pour into successively in the steel basin for 0.5 part, the cold water that adds 1～2 times of converted starch weight is mixed thoroughly standby; Get sugar again and pour in the pot for 140 parts, add the cold water of 3～6 times of sugar weights boiled after, boiling water poured not stop in the basin to stir become cream mud shape standby until the filling material.
Get sugar and pour in the pot for 22 parts, add the water of 4～7 times of sugar weights, the fully dissolving of boiled order sugar, it is standby to leave standstill cooling then; Getting glutinous rice flour pours in the basin for 150 parts, adding strawberry flavor fruit powder again stirs for 50 parts, slowly pour into chilled syrup in the washbasin then, the raw material kneading is become loose dough, dough being cut into some jizi for making dumplings is pressed into mould and makes the face base again, again one spoonful of ready filling material is put into the face base and make the fruity cake, at last the fruity cake quick-frozen final vacuum pack that obtains is got final product.
Embodiment 5: make the fruity cake.Get 90 parts in powder of red bean paste flavor fruit, 150 parts of converted starches, 4 parts of milk tea additives, ethyl maltol earlier and pour into successively in the steel basin for 0.6 part, the cold water that adds 1～2 times of converted starch weight is mixed thoroughly standby; Get sugar again and pour in the pot for 150 parts, add the cold water of 3～6 times of sugar weights boiled after, boiling water poured not stop in the basin to stir become cream mud shape standby until the filling material.
Get sugar and pour in the pot for 17 parts, add the water of 4～7 times of sugar weights, the fully dissolving of boiled order sugar, it is standby to leave standstill cooling then; Getting flour pours in the basin for 150 parts, add 50 parts in red bean paste flavor fruit powder again, 16 parts in yeast, baking powder stirs for 7 parts, then chilled syrup is slowly poured in the washbasin, the raw material kneading is become loose dough, again dough is cut into some jizi for making dumplings and be pressed into mould and make the face base, again one spoonful of ready filling material is put into the face base and make the fruity cake, at last the fruity cake quick-frozen final vacuum pack that obtains is got final product.
Embodiment 6: make the fruity cake.Get 95 parts in powder of peanut flavor fruit, 140 parts of converted starches, 6 parts of milk tea additives, ethyl maltol earlier and pour into successively in the steel basin for 0.7 part, the cold water that adds 1～2 times of converted starch weight is mixed thoroughly standby; Get sugar again and pour in the pot for 160 parts, add the cold water of 3～6 times of sugar weights boiled after, boiling water poured not stop in the basin to stir become cream mud shape standby until the filling material.
Get sugar and pour in the pot for 23 parts, add the water of 4～7 times of sugar weights, the fully dissolving of boiled order sugar, it is standby to leave standstill cooling then; Getting glutinous rice flour pours in the basin for 160 parts, adding peanut flavor fruit powder again stirs for 55 parts, slowly pour into chilled syrup in the washbasin then, the raw material kneading is become loose dough, dough being cut into some jizi for making dumplings is pressed into mould and makes the face base again, again one spoonful of ready filling material is put into the face base and make the fruity cake, at last the fruity cake quick-frozen final vacuum pack that obtains is got final product.
Embodiment 7: make the fruity cake.98 parts in powder of the gram force of resorting to trickery to serve oneself earlier flavor fruit, 150 parts of converted starches, 4 parts of milk tea additives, ethyl maltol are poured in the steel basin for 0.6 part successively, and the cold water that adds 1～2 times of converted starch weight is mixed thoroughly standby; Get sugar again and pour in the pot for 140 parts, add the cold water of 3～6 times of sugar weights boiled after, boiling water poured not stop in the basin to stir become cream mud shape standby until the filling material.
Get 25 parts of sugar, 0.7 part of agar-agar, oligoisomaltose alcohol is poured in the pot for 4 parts, adds the water of 4～7 times of sugar weights, the fully dissolving of boiled order sugar, it is standby to leave standstill cooling then; Getting flour pours in the basin for 160 parts, add 55 parts in chocolate flavoured fruit powder again, 17 parts in yeast, baking powder stirs for 6 parts, then chilled syrup is slowly poured in the washbasin, the raw material kneading is become loose dough, again dough is cut into some jizi for making dumplings and be pressed into mould and make the face base, again one spoonful of ready filling material is put into the face base and make the fruity cake, at last the fruity cake quick-frozen final vacuum pack that obtains is got final product.
Embodiment 8: make the fruity cake.Get 90 parts in powder of fresh milk flavor fruit, 160 parts of converted starches, 7 parts of milk tea additives, ethyl maltol earlier and pour into successively in the steel basin for 0.5 part, the cold water that adds 1～2 times of converted starch weight is mixed thoroughly standby; Get sugar again and pour in the pot for 140 parts, add the cold water of 3～6 times of sugar weights boiled after, boiling water poured not stop in the basin to stir become cream mud shape standby until the filling material.
Get 15 parts of sugar, 0.6 part of agar-agar, oligoisomaltose alcohol is poured in the pot for 6 parts, adds the water of 4～7 times of sugar weights, the fully dissolving of boiled order sugar, it is standby to leave standstill cooling then; Getting glutinous rice flour pours in the basin for 140 parts, adding fresh milk flavor fruit powder again stirs for 45 parts, slowly pour into chilled syrup in the washbasin then, the raw material kneading is become loose dough, dough being cut into some jizi for making dumplings is pressed into mould and makes the face base again, again one spoonful of ready filling material is put into the face base and make the fruity cake, at last the fruity cake quick-frozen final vacuum pack that obtains is got final product.
Embodiment 9: make the fruity cake.Get 100 parts in powder of mint flavored fruit, 140 parts of converted starches, 6 parts of milk tea additives, ethyl maltol earlier and pour into successively in the steel basin for 0.4 part, the cold water that adds 1～2 times of converted starch weight is mixed thoroughly standby; Get 150 parts of sugar again, 0.4 part of agar-agar, oligoisomaltose alcohol is poured in the pot for 7 parts, add the cold water of 3～6 times of sugar weights boiled after, boiling water poured not stop in the basin to stir become cream mud shape standby until the filling material.
Get sugar and pour in the pot for 20 parts, add the water of 4～7 times of sugar weights, the fully dissolving of boiled order sugar, it is standby to leave standstill cooling then; Getting flour pours in the basin for 150 parts, add 50 parts in mint flavored fruit powder again, 15 parts in yeast, baking powder stirs for 5 parts, then chilled syrup is slowly poured in the washbasin, the raw material kneading is become loose dough, again dough is cut into some jizi for making dumplings and be pressed into mould and make the face base, again one spoonful of ready filling material is put into the face base and make the fruity cake, at last the fruity cake quick-frozen final vacuum pack that obtains is got final product.
For verifying effect of the present invention, after the fruity cake that the inventor is cooked with the fruity rice dumpling that embodiment 1 makes, the fruity cake of embodiment 7 is cooked, embodiment 8 is made is fried, ask 237 students in dining room, peach of immortality middle school to the fruity rice dumpling and fruity steamed bun prelibation.Wherein for the fruity rice dumpling, have 191 people to say that mouthfeel is very good, taste is agreeably sweet, the flavour deliciousness; 42 people say that generally other has 4 people not take a stand; And, wherein have 197 people to say that mouthfeel is very good for fruity cake (cook with fried cake optional the same), and 37 people say generally, other has 3 people to be unable to say for certain to eat.
Used fruit powder is the love Food Co., Ltd production (also can be replaced by the pulp that the said firm produces, its consumption is identical with the fruit powder) of Wuhan flower among the present invention.Used converted starch is the modified food starch that Qingzhou City Tai Kang Food Co., Ltd produces among the present invention.Ethyl maltol is the ethyl maltol that the delicious first Food Co., Ltd in Beijing produces.The milk tea additive is a kind of condiment of the preparation pearl milk tea of Guangzhou thumb Food Co., Ltd production.
Claims (4)
1. the fruity cake of a zone face skin comprises musculus cutaneus and filling material, it is characterized in that described musculus cutaneus mainly is made up of by described weight portion following raw materials according: 150～200 parts in glutinous rice flour or flour, 15～25 parts of sugar, 45～55 parts in fruit powder; Described filling material mainly is made up of by described weight following raw materials according: 90～110 parts in fruit powder, 140～160 parts of converted starches, 4～7 parts of milk tea additives, 0.4～0.7 part of ethyl maltol, 140～160 parts of sugar.
2. the fruity cake of a kind of zone face skin according to claim 1 is characterized in that also comprising in the described musculus cutaneus raw material of following weight portion: 14～17 parts in yeast, 5～7 parts of baking powders.
3. according to the fruity cake of right 1 described a kind of zone face skin, it is characterized in that described fruit powder is a kind of in the powder of banana flavor fruit powder, grape flavor fruit powder, honey peach flavor fruit powder, strawberry flavor fruit powder, lemon fruit powder, green apple flavor fruit powder, "Hami" melon flavor fruit powder, taro fragrance fruit powder, pineapple flavor fruit powder, almond flavor fruit powder, fresh milk flavor fruit powder, watermelon flavor fruit powder, vanilla flavored fruit powder, mango flavor fruit powder, red bean paste flavor fruit powder, peanut flavor fruit powder, rose flavor fruit powder, chocolate flavoured fruit powder, mint flavored fruit.
4. a preparation method who prepares the fruity cake of the described zone face skin of claim 1 is characterized in that the preparation method comprises the steps:
A. make filling: get fruit powder, converted starch, milk tea additive earlier, ethyl maltol is poured in the steel basin successively, the cold water that adds 1～2 times of converted starch weight is mixed thoroughly standby; Again sugar is poured in the pot, added the cold water of 3～6 times of sugar weights, boiling water poured not stop in the basin to stir after boiled and become cream mud shape until the filling material;
B. make skin: sugar to going in the pot, is added the water of 4～7 times of sugar weights, the fully dissolving of boiled order sugar, it is standby to leave standstill cooling then; Glutinous rice flour or flour are poured in the washbasin, added the fruit powder again and stir, chilled syrup is slowly poured in the washbasin, the raw material kneading is become loose dough, dough is cut into be pressed into that to make the face base behind the mould standby behind some jizi for making dumplings again;
C. the filling material is put into the face base and make cake, then cake quick-frozen final vacuum is packed.
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| CN200910063450A CN101623067A (en) | 2009-08-01 | 2009-08-01 | Fruity cake with wrapper |
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Cited By (10)
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| CN102669539A (en) * | 2012-04-24 | 2012-09-19 | 程卫国 | Pineapple distilled grain cake |
| CN103005275A (en) * | 2012-12-20 | 2013-04-03 | 凤台县康志食品有限责任公司 | Quick-frozen black sesame rice ball and preparation method thereof |
| CN103783363A (en) * | 2012-11-30 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | Juicy peach filling with good water-retaining property |
| CN103875773A (en) * | 2014-03-03 | 2014-06-25 | 何传化 | Strawberry cake with dietary fibers and method for making strawberry cake |
| CN103960591A (en) * | 2014-05-23 | 2014-08-06 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method of watermelon-flavored jam sandwich rice crust |
| CN104012629A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Processing technology for fruity fried chop rice cakes |
| CN104161090A (en) * | 2014-07-16 | 2014-11-26 | 赵玲 | Sedative crisp glutinous rice cookies |
| CN104336126A (en) * | 2013-08-02 | 2015-02-11 | 庞结 | Mango pancake making method |
| CN106261442A (en) * | 2016-09-26 | 2017-01-04 | 孙克明 | A kind of Radix Et Rhizoma Fagopyri Tatarici cocoa solids beverage with health care and preparation method thereof |
| CN111642689A (en) * | 2020-06-05 | 2020-09-11 | 盐城市心思源食品有限公司 | Fruity cake and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669539A (en) * | 2012-04-24 | 2012-09-19 | 程卫国 | Pineapple distilled grain cake |
| CN103783363A (en) * | 2012-11-30 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | Juicy peach filling with good water-retaining property |
| CN103005275A (en) * | 2012-12-20 | 2013-04-03 | 凤台县康志食品有限责任公司 | Quick-frozen black sesame rice ball and preparation method thereof |
| CN104336126A (en) * | 2013-08-02 | 2015-02-11 | 庞结 | Mango pancake making method |
| CN103875773A (en) * | 2014-03-03 | 2014-06-25 | 何传化 | Strawberry cake with dietary fibers and method for making strawberry cake |
| CN103960591A (en) * | 2014-05-23 | 2014-08-06 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method of watermelon-flavored jam sandwich rice crust |
| CN104012629A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Processing technology for fruity fried chop rice cakes |
| CN104161090A (en) * | 2014-07-16 | 2014-11-26 | 赵玲 | Sedative crisp glutinous rice cookies |
| CN106261442A (en) * | 2016-09-26 | 2017-01-04 | 孙克明 | A kind of Radix Et Rhizoma Fagopyri Tatarici cocoa solids beverage with health care and preparation method thereof |
| CN111642689A (en) * | 2020-06-05 | 2020-09-11 | 盐城市心思源食品有限公司 | Fruity cake and preparation method thereof |
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Application publication date: 20100113 |