CN102771540A - Low-fat low-sugar purple sweet potato mousse cake and preparation method thereof - Google Patents
Low-fat low-sugar purple sweet potato mousse cake and preparation method thereof Download PDFInfo
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- CN102771540A CN102771540A CN201210250751XA CN201210250751A CN102771540A CN 102771540 A CN102771540 A CN 102771540A CN 201210250751X A CN201210250751X A CN 201210250751XA CN 201210250751 A CN201210250751 A CN 201210250751A CN 102771540 A CN102771540 A CN 102771540A
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Abstract
The invention belongs to the technical field of food processing methods and particularly relates to a low-fat low-sugar purple sweet potato mousse cake and a preparation method thereof. The preparation method comprises the following steps of: taking purple sweet potato conditioning flour as a principal material; based on the weight of the principal material, adding xanthan gum, vital gluten, RES modified starch, trehalose, maize starch maltodextrin, sodium dihydrogen phosphate, salt, sucrose, milk, a cheese, an egg and gelatine sheet according to a certain proportion; and processing. The preparation method is characterized in that the ageing resistance of cakes is enhanced by food gums and wheat gluten proteins added based on the conventional cake processing method; and heat quantity of cakes is reduced by fat substitutes and natural sweeteners based on the conventional cake processing method. Compared with the prior art, the low-fat low-sugar purple sweet potato mousse cake provided by the invention can keep the original nutrition and flavor of purple sweet potatoes in the longer quality guarantee period, and has the characteristics of low fat and low sugar, soft material, fresh and cool mouth feel, melting in the mouth, high nutritional value and high stability.
Description
Technical field
The present invention relates to the food-processing method technical field, particularly relate to the purple potato Mu Si of a kind of low fat and sugar cake and preparation method thereof.
Background technology
The Mu Si cake belongs to a kind of of dessert, and its character is more soft than pudding, and just melt in the mouth is sampled pleasantly, liked by the consumer.But the Mu Si cake is when bringing people's delicious food, and it is many unfavorable that the raw material formation of the high oil of wherein higher fatty acid, high sugar brings also for consumer's health.Main component water, starch, protein etc. are taken place in baking and storage in the cake simultaneously physics, chemical change and the interaction between them; Make cake can present aging phenomena such as rustic, loose stiff, elasticity and local flavor variation, cause quality to descend.Purple potato, nutritious, its anthocyanidin content is abundant, to removing free radical, anti-oxidant, delays senility and there is outstanding effect aspect such as anti-cancer and cancer-preventing, and the research that is used for purple potato product development at present is less.
Summary of the invention
The objective of the invention is to avoid weak point of the prior art and the purple potato Mu Si of good, the healthy low fat and sugar of a kind of long shelf-life, mouthfeel is provided cake.
The object of the invention is realized through following technical scheme.
The purple potato Mu Si of a kind of low fat and sugar cake, weight portion of the present invention is meant the raw material gross weight is divided into many parts that being equal in weight of each part weight portion is made up of the raw material of following weight portion:
⑴ major ingredient: 100 parts in purple potato conditioning millet cake powder
⑵ auxiliary material:
Xanthans 5-12.5 part
Gluten 7.5-15 part
RES converted starch 17.5-25 part
Trehalose 8.75-16.25 part
Cornstarch maltodextrin 30-37.5 part
Sodium dihydrogen phosphate 0.25-1 part
Salt 1.25-3.75 part
Sucrose 23.75-36.25 part
Milk 12.5-25 part
Cheese 12.5-25 part
Egg 5-10 part
Gelatine leaves 0.01-0.025 part
Wherein, the purple potato conditioning of major ingredient millet cake powder is grouped into by the one-tenth of following weight portion:
Weak strength flour 36-45 part
The full powder 45-50 of purple potato part
Soybean lecithin powder 0.2-1 part
And the preparation method of the purple potato conditioning millet cake powder of major ingredient is following:
The first step: the full powder preparation of purple potato
(1) select cleaning: the purple potato that select no insect pest, has no mechanical damage, and the purple potato of select cleaned up;
(2) peeling: the purple potato that will clean is removed the peel with skinning machine;
(3) cutting: the purple potato that will remove the peel with slicer is sliced into purple sweet potato chips, and the thickness of purple sweet potato chips is 10-15mm;
(4) defibrination: in fiberizer in purple potato: the mass ratio of water is that to add purple sweet potato chips and temperature be 70-80 ℃ water to the ratio of 1:4; And then add single hard fatty acids glyceride of 0.3% of calcium chloride and the purple potato mass fraction of purple potato mass fraction 0.25%, repeat defibrination and obtain purple potato slurries for 3 times;
(5) homogeneous: purple potato slurries are heated to 68 ~ 72 ℃, cross the homogenizer homogeneous then, homogenization pressure is 25MPa;
(6) dehydration: the purple potato slurries behind the homogeneous are pumped into the filter press filter-press dehydration, and the filter cake moisture mass content was no more than 40% after press filtration was accomplished;
(7) drying: will go up the step filter cake and cross pneumatic drier and be dried to the moisture mass content, and obtain powder less than 13%;
(8) sieve: will go up dry gained powder of step, and cross 100 mesh standard sieves, screenings is the full powder of purple potato;
Second step: purple potato conditioning millet cake powder preparation
Take by weighing the full powder of purple potato, weak strength flour and soybean lecithin powder by formula ratio, and, promptly get purple potato conditioning millet cake powder the abundant mixing of three.
Preferably, the purple potato Mu Si of a kind of low fat and sugar cake is made up of the raw material of following weight portion,
⑴ major ingredient: 100 parts in purple potato conditioning millet cake powder
⑵ auxiliary material:
Xanthans 7.5-11.25 part
Gluten 10-12 .5 part
RES converted starch 20-23.5 part
Trehalose 10-15 part
Cornstarch maltodextrin 32.5-35 part
Sodium dihydrogen phosphate 0.5-0.75 part
Salt 2-3 part
Sucrose 25-32.5 part
Milk 15-22.5 part
Cheese 15-22.5 part
Egg 15-22.5 part
Gelatine leaves 0.015-0.02 part.
Preferred, the purple potato Mu Si of a kind of low fat and sugar cake is made up of the raw material of following weight portion,
⑴ major ingredient: 100 parts in purple potato conditioning millet cake powder
⑵ auxiliary material:
8.75 parts of xanthans
10 parts of Glutens
21.25 parts of RES converted starches
12.5 parts of trehaloses
33 parts of cornstarch maltodextrins
0.625 part of sodium dihydrogen phosphate
2 parts of salt
27.5 parts of sucrose
17.5 parts in milk
17.5 parts in cheese
17.5 parts in egg
0.02 part of gelatine leaves.
Preferably, the purple potato conditioning of major ingredient millet cake powder is grouped into by the one-tenth of following weight portion,
Weak strength flour 36-40 part
The full powder 45-48 of purple potato part
Soybean lecithin powder 0.2-0.6 part.
Preferred, the purple potato Mu Si of a kind of low fat and sugar cake, the purple potato conditioning of described major ingredient millet cake powder is grouped into by the one-tenth of following weight portion,
38 parts of weak strength flours
46.5 parts in the full powder of purple potato
0.4 part in soybean lecithin powder.
Another is preferred, and the purple potato conditioning of major ingredient millet cake powder is grouped into by the one-tenth of following weight portion,
Weak strength flour 40-45 part
The full powder 48-50 of purple potato part
Soybean lecithin powder 0.6-1 part.
Preferred, the purple potato Mu Si of a kind of low fat and sugar cake, the purple potato conditioning of described major ingredient millet cake powder is grouped into by the one-tenth of following weight portion,
43 parts of weak strength flours
49 parts in the full powder of purple potato
0.8 part in soybean lecithin powder.
Another object of the present invention is to avoid weak point of the prior art and a kind of preparation method who manufactures the purple potato Mu Si of good, the healthy low fat and sugar of long shelf-life, mouthfeel cake is provided, this purpose realizes through following technical scheme.
The first step: major ingredient preparation
One, the full powder preparation of purple potato
(1) select cleaning: the purple potato that select no insect pest, has no mechanical damage, and the purple potato of select cleaned up;
(2) peeling: the purple potato that will clean is removed the peel with skinning machine;
(3) cutting: the purple potato that will remove the peel with slicer is sliced into purple sweet potato chips, and the thickness of purple sweet potato chips is 10-15mm;
(4) defibrination: in fiberizer in purple potato: the mass ratio of water is that to add purple sweet potato chips and temperature be 70-80 ℃ water to the ratio of 1:4; And then add single hard fatty acids glyceride of 0.3% of calcium chloride and the purple potato mass fraction of purple potato mass fraction 0.25%, repeat defibrination and obtain purple potato slurries for 3 times;
(5) homogeneous: purple potato slurries are heated to 68 ~ 72 ℃, cross the homogenizer homogeneous then, homogenization pressure is 25MPa;
(6) dehydration: the purple potato slurries behind the homogeneous are pumped into the filter press filter-press dehydration, and the filter cake moisture mass content was no more than 40% after press filtration was accomplished;
(7) drying: will go up the step filter cake and cross pneumatic drier and be dried to the moisture mass content, and obtain powder less than 13%;
(8) sieve: will go up dry gained powder of step, and cross 100 mesh standard sieves, screenings is the full powder of purple potato;
Two, purple potato conditioning millet cake powder preparation
Take by weighing the full powder of purple potato, weak strength flour and soybean lecithin powder by formula ratio, and, promptly get purple potato conditioning millet cake powder the abundant mixing of three;
Second step: cake preparation
One, makes at the bottom of the cake
⑴ foaming: egg white and yolk are separated, add the sucrose of two parts of equals in quality respectively, and dismiss 10min to even foam with the eggbeater middling speed respectively, wherein every part of sucrose weight is 30% of sucrose gross weight in the prescription;
⑵ mixing: the egg white after will foaming, yolk mix, and dismiss evenly;
⑶ mixing batter: the egg behind the mixing stuck with paste pours in the mixer, add successively purple potato conditioning millet cake powder gross weight 80%, RES converted starch gross weight 60%, xanthans, Gluten, sodium dihydrogen phosphate, salt, stirring makes flour paste; In flour paste, add 55% of milk gross weight then, stirring makes the cake paste;
⑷ adorn mould: cake is stuck with paste poured in the mould that is covered with oilpaper, cake is stuck with paste accounted for 3/4ths of cumulative volume;
⑸ baking: the mould that will pour the cake paste into is put in the baking box that is preheated to 200 ℃, and baking 10-15min makes cake;
⑹ cooling: the cake base that will bake takes out, and back-off is cooled to room temperature;
⑺ storage: it is for use that cooled cake base is put into the refrigerator storage, and temperature of refrigerating chamber in refrigerator is 4 ℃;
Two, interlayer is made
⑴ cutting cheese: fresh cheese is cut into small pieces, the water-bath heating and melting, and stir and be the milk buttermilk;
⑵ stir: with the sucrose gross weight 35%, 60% the adding in the milk buttermilk of trehalose gross weight, stirring obtains cheese and sticks with paste;
⑶ batch mixing: in the cheese that stirs is stuck with paste, add successively slaking purple potato conditioning millet cake powder gross weight 13%, the gelatine leaves gross weight opened of normal temperature bubble 80%, cornstarch maltodextrin and RES converted starch gross weight 40%, stirring makes cheese Mu Si filling;
⑷ be coated with filling: take out refrigeration cake base for use, the cheese Mu Si filling that makes evenly is applied in cake base surface;
⑸ storage: the cake base that will smear cheese Mu Si filling places refrigerator and cooled meal, and cold preservation time is 30-40min;
Three, the cake top makes
⑴ batch mixing: with the milk gross weight 45% with etc. the water of weight mix and to boil, when being cooled to temperature 50-60 ℃, add the trehalose gross weight 40%, the sucrose gross weight 5%;
⑵ mixing: above-mentioned mixing of materials is even, add 20% of gelatine leaves gross weight that the normal temperature bubble opens again, mix once more;
⑶ with the millet cake powder: in the egg of mixing is stuck with paste, add slaking purple potato conditioning millet cake powder gross weight 7%, stir, make the top filling;
⑷ fall filling: get the top that the top filling evenly is applied in the cake base;
⑸ refrigeration: will be coated with and spread the cake base that the top falls into and place refrigerator and cooled to hide 180-240min;
⑹ the demoulding: after the demoulding, cake gets product.
Beneficial effect of the present invention:
⑴ primary raw material of the present invention is purple potato, wheat etc.; Compare with flour and rice such as polished rice, pure white; Has abundant trophic structure; Simultaneously, contain nutriments such as rich in protein, starch, fat, can satisfy the demand of human body simultaneously multiple essential amino acid, essential fatty acid and a large amount of vitamins through reasonably combined.In addition, also contain abundant bioactive ingredients such as anthocyanidin among the present invention.
⑵ the present invention uses trehalose instead part sucrose; Trehalose and sucrose as sweetener, under the prerequisite of not a slip of tongue sense, reduce the heat of finished product with the mixed of 1:2.2-1:2.7; Reach the effect of healthy low sugar, be fit to the requirement of contemporary people the low sugar low-calorie diet; In addition, the present invention adds trehalose, and sweet taste and fragrance that it can regulate cheese in frosting on the cake, the cake do not damage shelf-life.
⑶ there is the technology of adding the RES converted starch in the present invention in the preparation process.The RES converted starch is after adding the water stirring, and the batter liquid of formation is transparent, and ageing resistance is strong, adds the mouthfeel and the quality that can improve cake in the purple potato conditioning millet cake powder to, the freshness date that prolongs the Mu Si cake, and refrigeration can be preserved 5, the freezing preservation 10; The RES converted starch can partly substitute milk solids as fat substitute with it, reduces the product heat, makes the Mu Si sponge cake prod in the cold chain sales process, have good melting resistant property and storage stability, keeps original local flavor of product and good mouthfeel; And, Mu Si cake fat content is reduced greatly, satisfy the low fat food requirement.
⑷ the present invention has added the fat content that trehalose and malted maize dextrin reduce the Mu Si cake, and trehalose helps the reduction of fat in the frosting, can produce unique frosting sensation.Keeping product during storage period, trehalose can reduce flowing of moisture in the Mu Si cake, guarantees the best sweet taste of Mu Si cake.With the substitute of malted maize dextrin as fat in the phitosite; In the fat content that reduces food, do not change the indexs such as hardness of food; The common use of trehalose, RES converted starch and malted maize dextrin can reduce fat content in the food by a relatively large margin.
⑸ the adding of colloid and protein reduces slurry proportion in the making of Mu Si cake of the present invention, and the cake hardness that makes is low, and cake elasticity and recovery increase, and chewiness improves.
⑹ the Mu Si cake that the present invention makes divides three layers, and lilac color and luster floridity is well arranged, good looking appearance, and product odour is fragrant and sweet simultaneously, internal structure is fine and smooth, good springiness, soft good to eat.
⑺ the present invention is through trehalose instead part sucrose technology, and the RES converted starch substitutes part fat, reduces sugared content and fat content in the cake largely; The present invention adds the deficiency that colloid and Gluten remedy gluten content in the purple sweet potato powder, and the adding of colloid simultaneously can improve the retentiveness of cake, delays the speed of the aging of product, is a kind of new type health Mu Si sponge cake prod that has color and low fat and sugar concurrently.
In the purple potato Mu Si cake; Adopt low RES converted starch of heat and cornstarch maltodextrin to substitute part cheese, adopt trehalose instead part sucrose, when reducing heat; Improve the water-retaining property of cake; Reducing the aging speed of starch, make low fat and sugar and the strong Mu Si cake of ageing resistance, will be a kind of health novel cake development trend of nutrition again.
The specific embodiment
In conjunction with following examples the present invention is described further.
embodiment one.
The purple potato Mu Si of the low fat and sugar of present embodiment cake is grouped into by following one-tenth:
Purple potato conditioning millet cake powder 100kg, xanthans 5kg, Gluten 7.5kg, RES converted starch 17.5 kg, trehalose 9 kg, cornstarch maltodextrin 30 kg, sodium dihydrogen phosphate 0.253kg, salt 1.25 kg, sucrose 24 kg, milk 12.5 kg, cheese 13 kg, egg 13 kg, gelatine leaves 0.01 kg, 1kg equals 1 weight portion in the present embodiment.
Wherein, purple potato conditioning millet cake powder is grouped into by the one-tenth with weight portion:
36 parts of weak strength flours, 40 parts in the full powder of purple potato, 0.2 part in soybean lecithin powder.
The preparation method of the purple potato Mu Si of low fat and sugar of the present invention cake is following:
The first step: major ingredient preparation
One, the full powder preparation of purple potato
(1) select cleaning: the purple potato that select no insect pest, has no mechanical damage, and the purple potato of select cleaned up;
(2) peeling: the purple potato that will clean is removed the peel with skinning machine;
(3) cutting: the purple potato that will remove the peel with slicer is sliced into purple sweet potato chips, and the thickness of purple sweet potato chips is 13mm;
(4) defibrination: in fiberizer in purple potato: the mass ratio of water is the water that the ratio of 1:4 adds 75 ℃ of purple sweet potato chips and temperature; And then add single hard fatty acids glyceride of 0.3% of calcium chloride and the purple potato mass fraction of purple potato mass fraction 0.25%, repeat defibrination and obtain purple potato slurries for 3 times;
(5) homogeneous: purple potato slurries are heated to 70 ℃, cross the homogenizer homogeneous then, homogenization pressure is 25MPa;
(6) dehydration: the purple potato slurries behind the homogeneous are pumped into the filter press filter-press dehydration, and the filter cake moisture mass content was no more than 40% after press filtration was accomplished;
(7) drying: will go up the step filter cake and cross pneumatic drier and be dried to the moisture mass content, and obtain powder less than 13%;
(8) sieve: will go up dry gained powder of step, and cross 100 mesh standard sieves, screenings is the full powder of purple potato;
Two, purple potato conditioning millet cake powder preparation
Take by weighing the full powder of purple potato, weak strength flour and soybean lecithin powder by formula ratio, and, promptly get purple potato conditioning millet cake powder the abundant mixing of three;
Second step: cake preparation
One, make at the bottom of the cake,
⑴ foaming: egg white and yolk are separated, add 30% sucrose respectively, and dismiss 10min to even foam with the eggbeater middling speed respectively;
⑵ mixing: the egg white after will foaming, yolk mix, and dismiss evenly;
⑶ mixing batter: the egg behind the mixing stuck with paste pours in the mixer, add successively purple potato conditioning millet cake powder gross weight 80%, RES converted starch gross weight 60%, xanthans, Gluten, sodium dihydrogen phosphate, salt, stirring makes flour paste; In flour paste, add 55% of milk gross weight then, stirring makes the cake paste;
⑷ adorn mould: cake is stuck with paste poured in the mould that is covered with oilpaper, cake is stuck with paste accounted for about 3/4ths of cumulative volume;
⑸ baking: the mould that will pour the cake paste into is put in the baking box that is preheated to 200 ℃, and baking 12min makes cake;
⑹ cooling: the cake base that will bake takes out, and back-off is cooled to room temperature;
⑺ storage: it is for use that cooled cake base is put into the refrigerator storage, and temperature of refrigerating chamber in refrigerator is 4 ℃;
Two, interlayer is made
⑴ cutting cheese: fresh cheese is cut into small pieces, the water-bath heating and melting, and stir and be the milk buttermilk;
⑵ stir: with the sucrose gross weight 35%, 60% the adding in the milk buttermilk of trehalose gross weight, stirring obtains cheese and sticks with paste;
⑶ batch mixing: in the cheese that stirs is stuck with paste, add successively slaking purple potato conditioning millet cake powder gross weight 13%, the gelatine leaves gross weight opened of normal temperature bubble 80%, cornstarch maltodextrin and RES converted starch gross weight 40%, stirring makes cheese Mu Si filling;
⑷ be coated with filling: take out refrigeration cake base for use, the cheese Mu Si filling that makes evenly is applied in cake base surface;
⑸ storage: the cake base that will smear cheese Mu Si filling places refrigerator and cooled meal, and cold preservation time is 35min;
Three, the cake top makes
⑴ batch mixing: with the milk gross weight 45% with etc. the water of weight mix and to boil, when being cooled to temperature 50-60 ℃, add the trehalose gross weight 40%, the sucrose gross weight 5%;
⑵ mixing: above-mentioned mixing of materials is even, add 20% of gelatine leaves gross weight that the normal temperature bubble opens again, mix once more;
⑶ with the millet cake powder: in the egg of mixing is stuck with paste, add slaking purple potato conditioning millet cake powder gross weight 7%, stir, make the top filling;
⑷ fall filling: get the top that the top filling evenly is applied in the cake base;
⑸ refrigeration: will be coated with and spread the cake base that the top falls into and place refrigerator and cooled to hide 180min;
⑹ the demoulding: after the demoulding, cake gets product.
embodiment 2.
The purple potato Mu Si of the low fat and sugar of present embodiment cake is grouped into by following one-tenth:
Purple potato conditioning millet cake powder 100kg, xanthans 8kg, Gluten 10kg, RES converted starch 20 kg, trehalose 10 kg, cornstarch maltodextrin 33 kg, sodium dihydrogen phosphate 0.5kg, salt 2 kg, sucrose 26 kg, milk 16 kg, cheese 17 kg, egg 18 kg, gelatine leaves 0.01 kg.
Wherein, purple potato conditioning millet cake powder is grouped into by the one-tenth with weight portion:
45 parts of weak strength flours, 50 parts in the full powder of purple potato, 1 part in soybean lecithin powder.
The preparation method of the purple potato Mu Si of the low fat and sugar of present embodiment cake and the difference of embodiment 1 be,
The step (4) of the full powder preparation of the purple potato of the first of first step major ingredient preparation in fiberizer in purple potato: the mass ratio of water is the ratio adding purple sweet potato chips of 1:4 and the water that temperature is 70 ℃;
The step (5) of the full powder preparation of the purple potato of the first of first step major ingredient preparation is heated to 68 ℃ with purple potato slurries, crosses the homogenizer homogeneous then, and homogenization pressure is 25MPa;
In making at the bottom of first's cake of the second step cake preparation, step (5) in being preheated to 200 ℃ baking box, baking 13min;
During the second portion interlayer of second step cake preparation was made, step (5) cold preservation time was 38min;
During the third part cake top of the 3rd step cake preparation made, step (5) cold preservation time was 200min;
Other steps and the parameter of present embodiment are identical with embodiment 1, repeat no more at this.
embodiment 3.
The purple potato Mu Si of the low fat and sugar of present embodiment cake is grouped into by following one-tenth:
Purple potato conditioning millet cake powder 100kg, xanthans 8.75kg, Gluten 10kg, RES converted starch 21kg, trehalose 12kg, cornstarch maltodextrin 33 kg, sodium dihydrogen phosphate 0.6kg, salt 2 kg, sucrose 27 kg, milk 17 kg, cheese 17 kg, egg 20 kg, gelatine leaves 0.02 kg.
Wherein, purple potato conditioning millet cake powder is grouped into by the one-tenth with weight portion:
40 parts of weak strength flours, 48 parts in the full powder of purple potato, 0.6 part in soybean lecithin powder.
The preparation method of the purple potato Mu Si of the low fat and sugar of present embodiment cake and the difference of embodiment 1 be,
The step (4) of the full powder preparation of the purple potato of the first of first step major ingredient preparation in fiberizer in purple potato: the mass ratio of water is the ratio adding purple sweet potato chips of 1:4 and the water that temperature is 80 ℃;
The step (5) of the full powder preparation of the purple potato of the first of first step major ingredient preparation is heated to 72 ℃ with purple potato slurries, crosses the homogenizer homogeneous then, and homogenization pressure is 25MPa;
In making at the bottom of first's cake of the second step cake preparation, step (5) in being preheated to 200 ℃ baking box, baking 15min;
During the second portion interlayer of second step cake preparation was made, step (5) cold preservation time was 40min;
During the third part cake top of the 3rd step cake preparation made, step (5) cold preservation time was 240min;
Other steps and the parameter of present embodiment are identical with embodiment 1, repeat no more at this.
embodiment 4.
The purple potato Mu Si of the low fat and sugar of present embodiment cake is grouped into by following one-tenth:
Purple potato conditioning millet cake powder 100kg, xanthans 11.5kg, Gluten 12.5kg, RES converted starch 23.5kg, trehalose 15kg, cornstarch maltodextrin 35 kg, sodium dihydrogen phosphate 0.75kg, salt 3 kg, sucrose 32.5 kg, milk 22.5 kg, cheese 22.5 kg, egg 22.5 kg, gelatine leaves 0.02 kg.
Wherein, purple potato conditioning millet cake powder is grouped into by the one-tenth with weight portion:
38 parts of weak strength flours, 46.5 parts in the full powder of purple potato, 0.4 part in soybean lecithin powder.
The preparation method of the purple potato Mu Si of the low fat and sugar of present embodiment cake is identical with embodiment 1 with step and the parameter of embodiment 1, repeats no more at this.
embodiment 5.
The purple potato Mu Si of the low fat and sugar of present embodiment cake is grouped into by following one-tenth:
Purple potato conditioning millet cake powder 100kg, xanthans 12.5kg, Gluten 15kg, RES converted starch 25kg, trehalose 16.25kg, cornstarch maltodextrin 37.5 kg, sodium dihydrogen phosphate 1kg, salt 3.75 kg, sucrose 36.25 kg, milk 25 kg, cheese 25 kg, egg 10 kg, gelatine leaves 0.025 kg.
Wherein, purple potato conditioning millet cake powder is grouped into by the one-tenth with weight portion:
43 parts of weak strength flours, 49 parts in the full powder of purple potato, 0.8 part in soybean lecithin powder.
The preparation method of the purple potato Mu Si of the low fat and sugar of present embodiment cake is identical with embodiment 1 with step and the parameter of embodiment 1, repeats no more at this.
Auxiliary material source and grade specification in the foregoing description are following:
Should be noted that at last; Above embodiment only is used to technical scheme of the present invention is described but not to the restriction of protection domain of the present invention; Although the present invention has been done detailed description with reference to preferred embodiment; Those of ordinary skill in the art should be appreciated that and can make amendment or be equal to replacement technical scheme of the present invention, and do not break away from the essence and the scope of technical scheme of the present invention.
Claims (8)
1. the purple potato Mu Si of low fat and sugar cake, it is characterized in that: the Mu Si cake is made up of the raw material of following weight portion:
⑴ major ingredient: 100 parts in purple potato conditioning millet cake powder
⑵ auxiliary material:
Xanthans 5-12.5 part
Gluten 7.5-15 part
RES converted starch 17.5-25 part
Trehalose 8.75-16.25 part
Cornstarch maltodextrin 30-37.5 part
Sodium dihydrogen phosphate 0.25-1 part
Salt 1.25-3.75 part
Sucrose 23.75-36.25 part
Milk 12.5-25 part
Cheese 12.5-25 part
Egg 5-10 part
Gelatine leaves 0.01-0.025 part
Wherein, the purple potato conditioning of major ingredient millet cake powder is grouped into by the one-tenth of following weight portion:
Weak strength flour 36-45 part
The full powder 45-50 of purple potato part
Soybean lecithin powder 0.2-1 part
Wherein, the preparation method of the purple potato conditioning millet cake powder of major ingredient is following:
The first step: the full powder preparation of purple potato
(1) select cleaning: the purple potato that select no insect pest, has no mechanical damage, and the purple potato of select cleaned up;
(2) peeling: the purple potato that will clean is removed the peel with skinning machine;
(3) cutting: the purple potato that will remove the peel with slicer is sliced into purple sweet potato chips, and the thickness of purple sweet potato chips is 10-15mm;
(4) defibrination: in fiberizer in purple potato: the mass ratio of water is that to add purple sweet potato chips and temperature be 70-80 ℃ water to the ratio of 1:4; And then add single hard fatty acids glyceride of 0.3% of calcium chloride and the purple potato mass fraction of purple potato mass fraction 0.25%, repeat defibrination and obtain purple potato slurries for 3 times;
(5) homogeneous: purple potato slurries are heated to 68 ~ 72 ℃, cross the homogenizer homogeneous then, homogenization pressure is 25MPa;
(6) dehydration: the purple potato slurries behind the homogeneous are pumped into the filter press filter-press dehydration, and the filter cake moisture mass content was no more than 40% after press filtration was accomplished;
(7) drying: will go up the step filter cake and cross pneumatic drier and be dried to the moisture mass content, and obtain powder less than 13%;
(8) sieve: will go up dry gained powder of step, and cross 100 mesh standard sieves, screenings is the full powder of purple potato;
Second step: purple potato conditioning millet cake powder preparation
Take by weighing the full powder of purple potato, weak strength flour and soybean lecithin powder by formula ratio, and, promptly get purple potato conditioning millet cake powder the abundant mixing of three.
2. the purple potato Mu Si of a kind of low fat and sugar according to claim 1 cake, it is characterized in that: the raw material by following weight portion is formed,
⑴ major ingredient: 100 parts in purple potato conditioning millet cake powder
⑵ auxiliary material:
Xanthans 7.5-11.25 part
Gluten 10-12 .5 part
RES converted starch 20-23.5 part
Trehalose 10-15 part
Cornstarch maltodextrin 32.5-35 part
Sodium dihydrogen phosphate 0.5-0.75 part
Salt 2-3 part
Sucrose 25-32.5 part
Milk 15-22.5 part
Cheese 15-22.5 part
Egg 15-22.5 part
Gelatine leaves 0.015-0.02 part.
3. the purple potato Mu Si of a kind of low fat and sugar according to claim 1 cake, it is characterized in that: the raw material by following weight portion is formed,
⑴ major ingredient: 100 parts in purple potato conditioning millet cake powder
⑵ auxiliary material:
8.75 parts of xanthans
10 parts of Glutens
21.25 parts of RES converted starches
12.5 parts of trehaloses
33 parts of cornstarch maltodextrins
0.625 part of sodium dihydrogen phosphate
2 parts of salt
27.5 parts of sucrose
17.5 parts in milk
17.5 parts in cheese
17.5 parts in egg
0.02 part of gelatine leaves.
4. the purple potato Mu Si of a kind of low fat and sugar according to claim 1 cake is characterized in that: the purple potato conditioning of described major ingredient millet cake powder is grouped into by the one-tenth of following weight portion,
Weak strength flour 36-40 part
The full powder 45-48 of purple potato part
Soybean lecithin powder 0.2-0.6 part.
5. the purple potato Mu Si of a kind of low fat and sugar according to claim 1 cake is characterized in that: the purple potato conditioning of described major ingredient millet cake powder is grouped into by the one-tenth of following weight portion,
38 parts of weak strength flours
46.5 parts in the full powder of purple potato
0.4 part in soybean lecithin powder.
6. the purple potato Mu Si of a kind of low fat and sugar according to claim 1 cake is characterized in that: the purple potato conditioning of described major ingredient millet cake powder is grouped into by the one-tenth of following weight portion,
Weak strength flour 40-45 part
The full powder 48-50 of purple potato part
Soybean lecithin powder 0.6-1 part.
7. the purple potato Mu Si of a kind of low fat and sugar according to claim 1 cake is characterized in that: the purple potato conditioning of described major ingredient millet cake powder is grouped into by the one-tenth of following weight portion,
43 parts of weak strength flours
49 parts in the full powder of purple potato
0.8 part in soybean lecithin powder.
8. the preparation method of any purple potato Mu Si of the described a kind of low fat and sugar cake of claim 1 to 7 is characterized in that: may further comprise the steps:
The first step: major ingredient preparation
One, the full powder preparation of purple potato
(1) select cleaning: the purple potato that select no insect pest, has no mechanical damage, and the purple potato of select cleaned up;
(2) peeling: the purple potato that will clean is removed the peel with skinning machine;
(3) cutting: the purple potato that will remove the peel with slicer is sliced into purple sweet potato chips, and the thickness of purple sweet potato chips is 10-15mm;
(4) defibrination: in fiberizer in purple potato: the mass ratio of water is that to add purple sweet potato chips and temperature be 70-80 ℃ water to the ratio of 1:4; And then add single hard fatty acids glyceride of 0.3% of 0.25% calcium chloride and the purple potato mass fraction of purple potato mass fraction, repeat defibrination and obtain purple potato slurries for 3 times;
(5) homogeneous: purple potato slurries are heated to 68 ~ 72 ℃, cross the homogenizer homogeneous then, homogenization pressure is 25MPa;
(6) dehydration: the purple potato slurries behind the homogeneous are pumped into the filter press filter-press dehydration, and the filter cake moisture mass content was no more than 40% after press filtration was accomplished;
(7) drying: will go up the step filter cake and cross pneumatic drier and be dried to the moisture mass content, and obtain powder less than 13%;
(8) sieve: will go up dry gained powder of step, and cross 100 mesh standard sieves, screenings is the full powder of purple potato;
Two, purple potato conditioning millet cake powder preparation
Take by weighing the full powder of purple potato, weak strength flour and soybean lecithin powder by formula ratio, and, promptly get the purple potato conditioning of major ingredient millet cake powder the abundant mixing of three;
Second step: cake preparation
One, makes at the bottom of the cake
⑴ foaming: egg white and yolk are separated, add the sucrose of two parts of equals in quality respectively, and dismiss 10min to even foam with the eggbeater middling speed respectively, wherein every part of sucrose weight is 30% of sucrose gross weight in the prescription;
⑵ mixing: the egg white after will foaming, yolk mix, and dismiss evenly;
⑶ mixing batter: the egg behind the mixing stuck with paste pours in the mixer, add successively purple potato conditioning millet cake powder gross weight 80%, RES converted starch gross weight 60%, xanthans, Gluten, sodium dihydrogen phosphate, salt, stirring makes flour paste; In flour paste, add 55% of milk gross weight then, stirring makes the cake paste;
⑷ adorn mould: cake is stuck with paste poured in the mould that is covered with oilpaper, cake is stuck with paste accounted for 3/4ths of cumulative volume;
⑸ baking: the mould that will pour the cake paste into is put in the baking box that is preheated to 200 ℃, and baking 10-15min makes cake;
⑹ cooling: the cake base that will bake takes out, and back-off is cooled to room temperature;
⑺ storage: it is for use that cooled cake base is put into the refrigerator storage, and temperature of refrigerating chamber in refrigerator is 4 ℃;
Two, interlayer is made
⑴ cutting cheese: fresh cheese is cut into small pieces, the water-bath heating and melting, and stir and be the milk buttermilk;
⑵ stir: with the sucrose gross weight 35%, 60% the adding in the milk buttermilk of trehalose gross weight, stirring obtains cheese and sticks with paste;
⑶ batch mixing: in the cheese that stirs is stuck with paste, add successively slaking purple potato conditioning millet cake powder gross weight 13%, the gelatine leaves gross weight opened of normal temperature bubble 80%, cornstarch maltodextrin and RES converted starch gross weight 40%, stirring makes cheese Mu Si filling;
⑷ be coated with filling: take out refrigeration cake base for use, the cheese Mu Si filling that makes evenly is applied in cake base surface;
⑸ storage: the cake base that will smear cheese Mu Si filling places refrigerator and cooled meal, and cold preservation time is 30-40min;
Three, the cake top makes
⑴ batch mixing: with the milk gross weight 45% with etc. the water of weight mix and to boil, when being cooled to temperature 50-60 ℃, add the trehalose gross weight 40%, the sucrose gross weight 5%;
⑵ mixing: above-mentioned mixing of materials is even, add 20% of gelatine leaves gross weight that the normal temperature bubble opens again, mix once more;
⑶ with the millet cake powder: in the egg of mixing is stuck with paste, add slaking purple potato conditioning millet cake powder gross weight 7%, stir, make the top filling;
⑷ fall filling: get the top that the top filling evenly is applied in the cake base;
⑸ refrigeration: will be coated with and spread the cake base that the top falls into and place refrigerator and cooled to hide 180-240min;
⑹ the demoulding: after the demoulding, cake gets product.
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