CN102524493A - Pea cake and preparation method thereof - Google Patents
Pea cake and preparation method thereof Download PDFInfo
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- CN102524493A CN102524493A CN2010105990118A CN201010599011A CN102524493A CN 102524493 A CN102524493 A CN 102524493A CN 2010105990118 A CN2010105990118 A CN 2010105990118A CN 201010599011 A CN201010599011 A CN 201010599011A CN 102524493 A CN102524493 A CN 102524493A
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- flour cake
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Abstract
The invention provides a pea cake and a preparation method thereof. The pea cake comprises, by weight, 16.680-19.680% of peeled peas, 78.540-80.540% of water, 1.650-3.650% of white sugar, 0.017-0.037% of frozen food compound stabilizers, 0.017-0.037% of dietary alkali, 0.025-0.045% of plant oil and 0.035-0.055% of glyceryl monostearate. The manufactured pea cake is tasty and refreshing and good in color.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of Steamed Pea Flour Cake and preparation method thereof.
Background technology
Present on the market the way of Steamed Pea Flour Cake is cleaned pea, the pressure cooker infusion, smash the continued infusion to semi-solid, and the refrigeration stripping and slicing is edible behind the shaping and demoulding.Prior art is processed Steamed Pea Flour Cake owing to directly use pea to add white sugar, and the color and luster of Steamed Pea Flour Cake is dark, and the product yield is low, and is tasty and refreshing inadequately.
Summary of the invention
The present invention provides a kind of Steamed Pea Flour Cake and preparation method thereof, and the Steamed Pea Flour Cake of making is tasty and refreshing, and color and luster is good.
The present invention provides a kind of Steamed Pea Flour Cake; Comprise: peeling pea weight portion 16.680-19.680%, water weight portion 78.540-80.540%, white sugar weight portion 1.650-3.650%; Frozen food compound stabilizer weight portion 0.017-0.037%; Dietary alkali weight portion 0.017-0.037%, vegetable oil weight portion 0.025-0.045%, glycerin monostearate weight portion 0.035-0.055%.
Optional, said peeling pea weight portion 17.680%, water weight portion 79.540%; White sugar weight portion 2.650%, frozen food compound stabilizer weight portion 0.026%, dietary alkali weight portion 0.026%; Vegetable oil weight portion 0.034%, glycerin monostearate weight portion 0.044%.
The present invention provides a kind of preparation method of Steamed Pea Flour Cake, comprises step:
According to peeling pea weight portion 16.680-19.680%; 4/3 times of water weight portion 78.540-80.540%; White sugar weight portion 1.650-3.650%, frozen food compound stabilizer weight portion 0.017-0.037%, dietary alkali weight portion 0.017-0.037%; Vegetable oil weight portion 0.025-0.045%, glycerin monostearate weight portion 0.035-0.055% takes by weighing various raw materials; With said peeling pea and water and edible soda boiling 40-80 minute; Use colloid mill levigate peeling pea after said the boiling; In said peeling pea after levigate, add vegetable oil, frozen food compound stabilizer, glycerin monostearate and white sugar, stir and pour into cooling packing in the mould.
Optional, said peeling pea and water and edible soda boiling 60 minutes.
Frozen food compound stabilizer, glycerin monostearate and vegetable oil oil in batching, have been added; The Steamed Pea Flour Cake of making has the mouthfeel of common pudding and has the taste of traditional Steamed Pea Flour Cake simultaneously; The Steamed Pea Flour Cake mouthfeel that the present invention makes is fine and smooth, tasty and refreshing more; Color and luster is vivider than traditional Steamed Pea Flour Cake, and the product yield is 2 times of traditional Steamed Pea Flour Cake.
The specific embodiment
The present invention provides a kind of Steamed Pea Flour Cake and preparation method thereof.
The present invention provides a kind of Steamed Pea Flour Cake; Comprise: peeling pea weight portion 16.680-19.680%, water weight portion 78.540-80.540%, white sugar weight portion 1.650-3.650%; Frozen food compound stabilizer weight portion 0.017-0.037%; Dietary alkali weight portion 0.017-0.037%, vegetable oil weight portion 0.025-0.045%, glycerin monostearate weight portion 0.035-0.055%.
The present invention provides a kind of preferred embodiment; Peeling pea weight portion 17.680%, water weight portion 79.540%, white sugar weight portion 2.650%; Frozen food compound stabilizer weight portion 0.026%; Dietary alkali weight portion 0.026%, vegetable oil weight portion 0.034%, glycerin monostearate weight portion 0.044%.
Wherein the frozen food compound stabilizer is made up of konjac glucomannan, guar gum, gelatin etc., meets national quick-frozen rice product 2760 standards
The present invention provides a kind of preparation method of Steamed Pea Flour Cake, comprises step:
According to peeling pea weight portion 16.680-19.680%; 4/3 times of water weight portion 78.540-80.540%; White sugar weight portion 1.650-3.650%, frozen food compound stabilizer weight portion 0.017-0.037%, dietary alkali weight portion 0.017-0.037%; Vegetable oil weight portion 0.025-0.045%, glycerin monostearate weight portion 0.035-0.055% takes by weighing various raw materials; To remove the peel pea and water and edible soda boiling 40-80 minute; Use colloid mill levigate peeling pea after boiling; Add vegetable oil, frozen food compound stabilizer, glycerin monostearate and white sugar in the peeling pea after levigate, stir and pour into cooling packing in the mould.
The present invention provides a kind of preferred embodiment, peeling pea and water and edible soda boiling 60 minutes.
Below through embodiment specify Steamed Pea Flour Cake provided by the invention with and preparation method thereof.
Embodiment one
Take by weighing peeling pea 16.68g, white sugar 3.65g, frozen food compound stabilizer weight portion 0.037%; Dietary alkali weight portion 0.037%; Vegetable oil weight portion 0.045%, glycerin monostearate weight portion 0.035%, 4/3 times of water weight portion 79.516% takes by weighing various raw materials; Prepare Steamed Pea Flour Cake according to the above-mentioned preparation method who provides.
Embodiment two
Take by weighing peeling pea 19.680g, white sugar 1.650g, frozen food compound stabilizer weight portion 0.017%; Dietary alkali weight portion 0.017%; Vegetable oil weight portion 0.025%, glycerin monostearate weight portion 0.055%, 4/3 times of water weight portion 78.556% takes by weighing various raw materials; Prepare Steamed Pea Flour Cake according to the above-mentioned preparation method who provides.
Embodiment three
Take by weighing peeling pea 18.666g, white sugar 2.650g, frozen food compound stabilizer weight portion 0.027%; Dietary alkali weight portion 0.027%; Vegetable oil weight portion 0.035%, glycerin monostearate weight portion 0.055%, 4/3 times of water weight portion 78.540% takes by weighing various raw materials; Prepare Steamed Pea Flour Cake according to the above-mentioned preparation method who provides.
Embodiment four
Take by weighing peeling pea 17.684g, white sugar 1.67g, frozen food compound stabilizer weight portion 0.020%; Dietary alkali weight portion 0.020%; Vegetable oil weight portion 0.030%, glycerin monostearate weight portion 0.036%, 4/3 times of water weight portion 80.540% takes by weighing various raw materials; Prepare Steamed Pea Flour Cake according to the above-mentioned preparation method who provides.
Embodiment five
Take by weighing peeling pea 17.680g, white sugar 2.65g, frozen food compound stabilizer weight portion 0.026%; Dietary alkali weight portion 0.026%; Vegetable oil weight portion 0.034%, glycerin monostearate weight portion 0.044%, 4/3 times of water weight portion 79.540% takes by weighing various raw materials; Prepare Steamed Pea Flour Cake according to the above-mentioned preparation method who provides.
The above is merely preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a Steamed Pea Flour Cake is characterized in that, comprises: peeling pea weight portion 16.680-19.680%; Water weight portion 78.540-80.540%; White sugar weight portion 1.650-3.650%, frozen food compound stabilizer weight portion 0.017-0.037%, dietary alkali weight portion 0.017-0.037%; Vegetable oil weight portion 0.025-0.045%, glycerin monostearate weight portion 0.035-0.055%.
2. Steamed Pea Flour Cake according to claim 1 is characterized in that, said peeling pea weight portion 17.680%; Water weight portion 79.540%; White sugar weight portion 2.650%, frozen food compound stabilizer weight portion 0.026%, dietary alkali weight portion 0.026%; Vegetable oil weight portion 0.034%, glycerin monostearate weight portion 0.044%.
3. the preparation method of a Steamed Pea Flour Cake is characterized in that, comprises step:
According to peeling pea weight portion 16.680-19.680%; 4/3 times of water weight portion 78.540-80.540%; White sugar weight portion 1.650-3.650%, frozen food compound stabilizer weight portion 0.017-0.037%, dietary alkali weight portion 0.017-0.037%; Vegetable oil weight portion 0.025-0.045%, glycerin monostearate weight portion 0.035-0.055% takes by weighing various raw materials;
With said peeling pea and water and edible soda boiling 40-80 minute;
Use colloid mill levigate peeling pea after said the boiling;
In said peeling pea after levigate, add vegetable oil, frozen food compound stabilizer, glycerin monostearate and white sugar, stir and pour into cooling packing in the mould.
4. the preparation method of Steamed Pea Flour Cake according to claim 3 is characterized in that, said peeling pea and water and edible soda boiling 60 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105990118A CN102524493A (en) | 2010-12-22 | 2010-12-22 | Pea cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105990118A CN102524493A (en) | 2010-12-22 | 2010-12-22 | Pea cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102524493A true CN102524493A (en) | 2012-07-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105990118A Pending CN102524493A (en) | 2010-12-22 | 2010-12-22 | Pea cake and preparation method thereof |
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| Country | Link |
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| CN (1) | CN102524493A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598392A (en) * | 2013-11-11 | 2014-02-26 | 四川大学 | Folium mori pea-flour cakes and preparation method thereof |
| CN104222875A (en) * | 2014-09-28 | 2014-12-24 | 麻江县生产力促进中心有限责任公司 | Pea cake |
| CN106509647A (en) * | 2016-11-12 | 2017-03-22 | 信阳农林学院 | Production method of tea-flavor pea cakes |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086678A (en) * | 1993-11-12 | 1994-05-18 | 李占钧 | National seabuckthorn fruit and pea series food |
| CN101756109A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Preparation method of green bean cakes |
| CN101856058A (en) * | 2010-05-11 | 2010-10-13 | 范玉才 | Hawthorn taste pea cake and manufacturing method thereof |
| CN101889671A (en) * | 2009-05-21 | 2010-11-24 | 杨家云 | Green bean cake and preparation method thereof |
-
2010
- 2010-12-22 CN CN2010105990118A patent/CN102524493A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086678A (en) * | 1993-11-12 | 1994-05-18 | 李占钧 | National seabuckthorn fruit and pea series food |
| CN101756109A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Preparation method of green bean cakes |
| CN101889671A (en) * | 2009-05-21 | 2010-11-24 | 杨家云 | Green bean cake and preparation method thereof |
| CN101856058A (en) * | 2010-05-11 | 2010-10-13 | 范玉才 | Hawthorn taste pea cake and manufacturing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598392A (en) * | 2013-11-11 | 2014-02-26 | 四川大学 | Folium mori pea-flour cakes and preparation method thereof |
| CN104222875A (en) * | 2014-09-28 | 2014-12-24 | 麻江县生产力促进中心有限责任公司 | Pea cake |
| CN106509647A (en) * | 2016-11-12 | 2017-03-22 | 信阳农林学院 | Production method of tea-flavor pea cakes |
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Application publication date: 20120704 |