CN103283802A - Grape skin dreg and apple composite superfine powder nutrient cake and manufacturing method thereof - Google Patents
Grape skin dreg and apple composite superfine powder nutrient cake and manufacturing method thereof Download PDFInfo
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Abstract
The invention relates to a grape skin dreg and apple composite superfine powder nutrient cake and a manufacturing method thereof, and belongs to the technical field of fruit cake processing. In the preparation method of the cake, superfine powder which is formed by dry grape skin dregs and dried apple which are mixed in a mass ratio of 1:1 and crushed to 300-600 meshes is added, so the prepared grape skin dreg and apple composite superfine powder nutrient cake is soft and fine in taste and rich in nutrition, and has fragrance of grapes. Additionally, the cake has the advantages that the color is bright purple and attractive, nutrient content is rich, and the cake is beneficial to protecting the heart and blood vessels, reducing blood lipid cholesterin, delaying ageing and preventing heart diseases, does not contain cellulose and other molecule structures, is beneficial to digestion and absorption of an organism, and improves bioavailability.
Description
Technical field
The present invention relates to the compound ultra micro powder of a kind of grape skin apple nutrition cake and preparation method thereof, belong to the Fruit cake processing technique field.
Background technology
Cake is as a kind of leisure food of delicious food, is family's indispensable food of having a dinner, get together; In recent years, consumption is popular day by day at home, and a lot of consumers extremely dote on it.The cake of selling on the market is of a great variety now, but mostly forms through curing with single flour, and the mouthfeel effect is single, can not in time replenish trace element and other active components useful to health of needed by human body.
Contain rich nutrient contents and active component in the fruit, therefore, occurred the cake of some fruit tastes at present.For example CN102870846A discloses a kind of snow pear cake, CN102524339A discloses a kind of yeast dextran lichee cake.Fruit ingredient in these two kinds of Fruit cake adds in the mode of fresh fruit meat, and its shortcoming is: the color and luster of cake does not change; The smell of cake and the smell that does not add the cake of fruit almost do not have difference, only near the slight change of pulp fraction smell, but the cake around the pulp has sour and astringent smell; The interior tissue of Fruit cake is inhomogeneous, and organizing near the cake of pulp does not almost have pore.CN102960402A discloses a kind of blueberry pie, CN102771537A discloses a kind of banana coconut milk cake.Fruit ingredient in these two kinds of Fruit cake is after fruit is directly pulverized, to add in the mode of fruit juice/mud; Its shortcoming is: because the moisture of fruit has nothing in common with each other, therefore, be difficult to carry out standardized production; And prepared cake fluffy degree, sensory difference are big; On the other hand, except the low fruit of tartaric acid content such as picture banana etc., other fruit (the especially high grape of tartaric acid content) prepare that cake has acerbity, smell is poor.CN102687742A discloses a kind of apple fiber cake, and its fruit ingredient is with after the apple pulverizing, filtering, and adds in the mode of pulp, in order to guarantee the fluffy degree of cake, has also added baking powder; Its shortcoming is that the main component in the pulp is cellulose, pectin and lignin; The existence of these materials can cause cake to be difficult for being digested and assimilated; Fragrance ingredient content in the pulp is few, and fragrance ingredient decomposes in high temperature (200 ℃) process of pulp, and the cake smell does not almost have the apple smell.
On the other hand, produce a large amount of skin slag discarded objects in the vinify process, namely grape skin wherein mainly is to comprise Grape Skin and fruit seed.Contain abundant polyphenol in the grape skin, mainly be distributed in Grape Skin and the seed; Particularly in the red grape pericarp, content reaches 25-30%, mainly is anthocyanidin, resveratrol and flavonoids; Polyphenol can reach 50-70% in the grape pip, mainly is catechin, tannin and former anthocyanin etc.These nutritional labelings can be supplied the nutrition that lacks in modern's diet, and cardiovascular to protecting, anti-oxidant, anti-sudden change, reducing blood lipid, promotion cell proliferation etc. have good BA.At present, utilization to grape skin comprises the following aspects: be used for extracting polyphenol 1., 2. grape pip is separated, extract OPC, grease, protein in the grape pip, grape pip is prepared into the ultra micro powder, 3. extract pectin, cellulose, recovery grape juice, extract tartrates, extract essential oil, make health drink, fertilizer, washing agent, active carbon.
The nutrition of apple is very abundant, and it contains nutritional labelings such as multivitamin, acid, zinc, magnesium, folic acid, fiber and pectin.These nutritional labelings can reduce cholesterol, stablize blood sugar, the prevention senile diabetes, anti-aging, prevent BA such as cardiopathic generation.
At present also not with grape skin and apple simultaneously for the preparation of the correlation technique of cake.
Summary of the invention
The object of the present invention is to provide the soft exquisiteness of a kind of mouthfeel, nutritious, the compound ultra micro powder of the grape skin apple nutrition cake that possesses grape delicate fragrance.Another object of the present invention is to provide a kind of manufacture craft simple, cost is low, the preparation method of the compound ultra micro powder of free of contamination grape skin apple nutrition cake.
Technical scheme:
The compound ultra micro powder of a kind of grape skin apple cake is formed by the feedstock production of following weight parts: 200 parts of Self-raising flour, compound ultra micro powder 20-60 part, 500 parts in egg, 300 parts of white sugar, 3 parts of salt, degreasing plain chocolate 5-10 part; Described compound ultra micro powder refers to grape skin and the dried apple slices done, mixes the back according to the mass ratio of 1:1 and is crushed to the 300-600 order at 25 ℃.Described dried grape skin is to be 8% in moisture; The moisture of described dried apple slices is 5%.Compositions such as tartaric acid and apple alkali cure at cake and interact in the process in the compound ultra micro powder, replace baking powder to play expanded effect, thereby make cake not have the degree that can reach the macropore honeycomb under the situation of not using baking powder equally.
The preparation method of the compound ultra micro powder of a kind of above-mentioned grape skin apple cake comprises the steps:
(1) the compound ultra micro powder of preparation:
Grape skin and the dried apple slices done are crushed to the 300-600 order under 25 ℃, get compound ultra micro powder;
(2) yolk is beaten to whiting, and adding Self-raising flour, compound ultra micro powder, salt, degreasing plain chocolate are mixed thoroughly; Get egg yolk mixture;
(3) albumen and white sugar mix, beat to soft foam-like, get protein mixture;
(4) adding egg yolk mixture in the protein mixture mixes thoroughly;
(5) 170 ℃, or get angry 170 ℃, fiery 160 ℃ down, roasting 30-40min.
Pulverizing is carried out in two steps in the step (1): at first pulverizing is 100 purpose coarse granules for granule size; And then be crushed to the 300-600 order with the cryogrinding pulverizer.
Step (2) preferably adopts following manner to finish: add the degreasing plain chocolate again after yolk and Self-raising flour, compound ultra micro powder are mixed and mix thoroughly.
Described dried apple slices preferably is prepared from by following manner: apple is cut into slices, and being dried to moisture under 40 ℃ is 5%, gets dried apple slices.
Beneficial effect
Cake of the present invention, color and luster are the brilliant violet look, and color is tempting; Pleasant aroma, special taste; Quality is soft and diffusing, fine and smooth and wet sticking;
Nutritional labeling is abundant, contains multiple polyphenol, vitamin, acid, zinc, magnesium, folic acid, fiber and pectin etc., be of value to protection cardiovascular, reduce lipid cholesterol, delay senility, anti-cardiopathic generation;
Do not contain additives such as essence, baking powder, be of value to body health;
Do not contain its macromolecular structures such as cellulose, be beneficial to body it is digested and assimilated, improved bioavilability;
Recycling problem to grape skin has proposed new solution.
The specific embodiment
Embodiment 1
(1) fresh apple that water is cleaned up is cut into the thick sheet of 3 mm, is 5% apple dry plate then immediately to moisture in 40 ℃ of following forced air dryings of temperature;
(2) be that 8% dried grape skin and apple dry plate are that granularity is 100 purpose coarse granules with the quiet pulverizer pulverizing of RT down for 25 ℃ in temperature with water content;
(3) with coarse granule, adopt the cryogrinding pulverizer, being ground into granularity is 300 orders, makes compound ultra micro powder;
(4) get Self-raising flour 200g, compound ultra micro powder 50g, egg 500g, white sugar 300g, salt 3g, degreasing plain chocolate 10g;
(5) at first baking box is preheated to 170 ℃, spreads packing paper in the baking tray, it is standby to put cake ring again;
(6) yolk, the albumen with egg separates, and is contained in two stirring basins standby.Yolk is put into agitator, and last mixer is beaten to whiting, puts into Self-raising flour, compound ultra micro powder and salt again, stirs 10 minutes to mixing, and adds the degreasing plain chocolate at last and mixes thoroughly; Get egg yolk mixture;
(7) albumen and white sugar are placed in another agitator, when beating to soft foam-like, are about 15 minutes, admix egg yolk mixture then, mix and stir even thoroughly, in the standby cake ring of packing into, its thickness is 3cm, advances the baking box baking.Roasting approximately 30 minutes, to the complete well-done taking-up of cake, overlay on the cake plate, treat cold after, cutting block forming.
Embodiment 2
(1) fresh apple that water is cleaned up is cut into the thick sheet of 3 mm, is 5% apple dry plate then immediately to moisture in 40 ℃ of following forced air dryings of temperature;
(2) be that 8% dried grape skin and apple dry plate are that granularity is 100 purpose coarse granules with the quiet pulverizer pulverizing of RT down for 25 ℃ in temperature with water content;
(3) with coarse granule, adopt the cryogrinding pulverizer, will be ground into granularity is 450 orders, makes compound ultra micro powder;
(4) get Self-raising flour 200g, compound ultra micro powder 50g, egg 500g, white sugar 300g, salt 3g, degreasing plain chocolate 8g;
(5) baking box is preheated to get angry 170 ℃, following 160 ℃ of fire, spreads packing paper in the baking tray, it is standby to put cake ring again;
(6) yolk, the albumen with egg separates, and is contained in two stirring basins standby.Yolk is put into agitator, and last mixer is beaten to whiting, puts into Self-raising flour, compound ultra micro powder and salt again, stirs 10 minutes to mixing, and adds the degreasing plain chocolate at last and mixes thoroughly; Get egg yolk mixture;
(6) albumen and white sugar are placed in another agitator, when beating to soft foam-like, are about 15 minutes, admix egg yolk mixture then, mix and stir even thoroughly, in the standby cake ring of packing into, its thickness is 3cm, advances the baking box baking.Roasting approximately 35 minutes, to the complete well-done taking-up of cake, overlay on the cake plate, treat cold after, cutting block forming.
Embodiment 3
(1) fresh apple that water is cleaned up is cut into the thick sheet of 3 mm, is 5% apple dry plate then immediately to moisture in 40 ℃ of following forced air dryings of temperature;
(2) be that 8% dried grape skin and apple dry plate are that granularity is 100 purpose coarse granules with the quiet pulverizer pulverizing of RT down for 25 ℃ in temperature with water content;
(3) with coarse granule, adopt the cryogrinding pulverizer, being ground into granularity is 600 orders, makes compound ultra micro powder;
(4) get Self-raising flour 200g, compound ultra micro powder 40g, egg 500g, white sugar 300g, salt 3g, degreasing plain chocolate 10g;
(5) at first baking box is preheated to 170 ℃, spreads packing paper in the baking tray, it is standby to put cake ring again;
(6) yolk, the albumen with egg separates, and is contained in two stirring basins standby.Yolk is put into agitator, and last mixer is beaten to whiting, puts into Self-raising flour, composite micro-powder and salt again, stirs 10 minutes to mixing, and adds the degreasing plain chocolate at last and mixes thoroughly; Get egg yolk mixture;
(7) albumen and white sugar are placed in another agitator, when beating to soft foam-like, are about 15 minutes, admix egg yolk mixture then, mix and stir even thoroughly, in the standby cake ring of packing into, its thickness is 3cm, advances the baking box baking.Roasting approximately 40 minutes, to the complete well-done taking-up of cake, overlay on the cake plate, treat cold after, cutting block forming.
Comparative Examples 1
(1) fresh apple that water is cleaned up is cut into the thick sheet of 3 mm, is 5% apple dry plate then immediately to moisture in 40 ℃ of following forced air dryings of temperature;
(2) be that 8% dried grape skin and apple dry plate are that granularity is 100 purpose coarse granules with the quiet pulverizer pulverizing of RT down for 25 ℃ in temperature with water content;
(3) with coarse granule, adopt the cryogrinding pulverizer, being ground into granularity is 700 orders, makes compound ultra micro powder;
(4) get Self-raising flour 200g, compound ultra micro powder 40g, egg 500g, white sugar 300g, salt 3g, degreasing plain chocolate 10g according to the raw material proportioning of embodiment 3;
Adopt step, the method identical with embodiment 3 to be prepared into cake then.
Comparative Examples 2
(1) be that 8% dried grape skin and apple dry plate are that granularity is 100 purpose coarse granules with the quiet pulverizer pulverizing of RT down for 25 ℃ in temperature with water content.With coarse granule, adopt the cryogrinding pulverizer, being ground into granularity is 600 orders, makes the Grape Skin residues ultramicro powder;
(2) get Self-raising flour 200g, Grape Skin ultra micro powder 40g, egg 500g, white sugar 300g, salt 5g, degreasing plain chocolate 10g according to the raw material proportioning of embodiment 3;
Adopt step, the method identical with embodiment 3 to be prepared into cake then.
Comparative Examples 3
Get Self-raising flour 200g, bright grape juice 10g, egg 500g, white sugar 300g, salt 3g, the degreasing plain chocolate 10g of pressing according to the raw material proportioning of embodiment 3;
(1) at first baking box is preheated to 170 ℃, spreads packing paper in the baking tray, it is standby to put cake ring again;
(2) yolk, the albumen with egg separates, and is contained in two stirring basins standby.Yolk is put into agitator, and last mixer is beaten to whiting, puts into Self-raising flour again and beats evenly, is about 10 minutes, adds the degreasing plain chocolate at last and the bright grape juice that presses is mixed thoroughly; Get egg yolk mixture;
(3) albumen and white sugar are placed in another agitator, when beating to soft foam-like, are about 15 minutes, admix egg yolk mixture then, mix and stir even thoroughly, in the standby cake ring of packing into, its thickness is 3cm, advances the baking box baking.Roasting approximately 40 minutes, to the complete well-done taking-up of cake, overlay on the cake plate, treat cold after, cutting block forming.
Comparative Examples 4
Get Self-raising flour 200g, bright grape juice 5g, egg 500g, white sugar 300g, salt 3g, the degreasing plain chocolate 10g of pressing according to the raw material proportioning of embodiment 3;
(1) at first baking box is preheated to 170 ℃, spreads packing paper in the baking tray, it is standby to put cake ring again;
(2) yolk, the albumen with egg separates, and is contained in two stirring basins standby.Yolk is put into agitator, and last mixer is beaten to whiting, puts into Self-raising flour again and beats evenly, is about 10 minutes, adds the degreasing plain chocolate at last and the bright grape juice that presses is mixed thoroughly; Get egg yolk mixture.；
(3) albumen and white sugar are placed in another agitator, when beating to soft foam-like, are about 15 minutes, admix egg yolk mixture then, mix and stir even thoroughly, in the standby cake ring of packing into, its thickness is 3cm, advances the baking box baking.Roasting approximately 40 minutes, to the complete well-done taking-up of cake, overlay on the cake plate, treat cold after, cutting block forming.
Embodiment 1-3 and the prepared cake of Comparative Examples 1-4 are carried out sensory evaluation and constituent analysis.Result such as following table:
| ? | Color and luster | Profile | Interior tissue | Mouthfeel | Smell |
| Embodiment 1 | Bright purple, the color and luster uniformity | Thickness is even, nothing is obviously subsided or swelled | Cellular spilehole evenly distributes | Bulk softness, high resilience, soft tasty and refreshing | Obvious grape delicate fragrance is arranged |
| Embodiment 2 | Bright purple, the color and luster uniformity | Thickness is even, nothing is obviously subsided or swelled | Cellular spilehole evenly distributes | Bulk softness, high resilience, soft tasty and refreshing | Obvious grape delicate fragrance is arranged |
| Embodiment 3 | Bright purple, the color and luster uniformity | Thickness is even, nothing is obviously subsided or swelled | Cellular spilehole evenly distributes | Bulk softness, high resilience, soft tasty and refreshing | Obvious grape delicate fragrance is arranged |
| Comparative Examples 1 | Bright purple, the color and luster uniformity | Thickness is even, does not have obviously to subside or swell | Cellular spilehole evenly distributes | Bulk softness, high resilience, soft tasty and refreshing | Obvious grape delicate fragrance is arranged |
| Comparative Examples 2 | Bright purple, the color and luster uniformity | Thickness is even, does not have obviously to subside or swell | Cellular spilehole evenly distributes | Bulk softness, high resilience, soft tasty and refreshing | Grape delicate fragrance, but acerbity is arranged |
| Comparative Examples 3 | Light yellow, the color and luster uniformity | In uneven thickness, have obviously and subside | Pore is too little, is cellular hardly | Wet sticking not bulk, not tasty and refreshing | Do not have obvious grape delicate fragrance, obvious acerbity is arranged |
| Comparative Examples 4 | Light yellow, the color and luster uniformity | In uneven thickness, have obviously and subside | Pore is too little, is cellular hardly | Wet sticking not bulk, not tasty and refreshing | No grape delicate fragrance has obvious acerbity |
Claims (6)
1. the compound ultra micro powder of a grape skin apple cake is characterized in that, is formed by the feedstock production of following weight parts: 200 parts of Self-raising flour, compound ultra micro powder 20-60 part, 500 parts in egg, 300 parts of white sugar, 3 parts of salt, degreasing plain chocolate 5-10 part;
Described compound ultra micro powder refers to grape skin and the dried apple slices done, mixes the back according to the mass ratio of 1:1 and is crushed to the 300-600 order at 25 ℃.
2. the compound ultra micro powder of grape skin apple according to claim 1 cake is characterized in that, the moisture of the grape skin of doing is 8%; The moisture of dried apple slices is 5%.
3. the preparation method of a claim 1 or the compound ultra micro powder of 2 described grape skin apples cake is characterized in that, comprises the steps:
(1) the compound ultra micro powder of preparation:
Grape skin and the dried apple slices done are crushed to the 300-600 order under 25 ℃, get compound ultra micro powder;
(2) yolk is beaten to whiting, and adding Self-raising flour, compound ultra micro powder, salt, degreasing plain chocolate are mixed thoroughly; Get egg yolk mixture;
(3) albumen and white sugar mix, beat to soft foam-like, get protein mixture;
(4) adding egg yolk mixture in the protein mixture mixes thoroughly;
(5) 170 ℃, or get angry 170 ℃, fiery 160 ℃ down, roasting 30-40min.
4. preparation method according to claim 3 is characterized in that, pulverizing is carried out in two steps in the step (1): at first pulverizing is 100 purpose coarse granules for granule size; And then be crushed to the 300-600 order with the cryogrinding pulverizer.
5. preparation method according to claim 3 is characterized in that, step (2) adopts following manner to finish: add the degreasing plain chocolate again after yolk and Self-raising flour, compound ultra micro powder are mixed and mix thoroughly.
6. preparation method according to claim 3 is characterized in that, described dried apple slices is prepared from by following manner: apple is cut into slices, and being dried to moisture under 40 ℃ is 5%, gets dried apple slices.
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| CN103503966A (en) * | 2013-10-30 | 2014-01-15 | 杨小燕 | Cake |
| CN104222210A (en) * | 2014-09-28 | 2014-12-24 | 济南大学 | Peanut meal and grape skin residue nutrient baked cake and manufacturing method thereof |
| CN104381387A (en) * | 2014-11-19 | 2015-03-04 | 罗翔 | Grape biscuit and preparation method thereof |
| CN104542859A (en) * | 2014-12-26 | 2015-04-29 | 中国农业大学 | Processing method for grape seed superfine powder reinforcement cookies |
| CN105432757A (en) * | 2016-01-08 | 2016-03-30 | 四川旅游学院 | Grape skin cake and manufacturing method thereof |
| CN106259735A (en) * | 2015-06-05 | 2017-01-04 | 北京电子科技职业学院 | A kind of Pericarpium Vitis viniferae seed slag cake and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103503966A (en) * | 2013-10-30 | 2014-01-15 | 杨小燕 | Cake |
| CN104222210A (en) * | 2014-09-28 | 2014-12-24 | 济南大学 | Peanut meal and grape skin residue nutrient baked cake and manufacturing method thereof |
| CN104381387A (en) * | 2014-11-19 | 2015-03-04 | 罗翔 | Grape biscuit and preparation method thereof |
| CN104542859A (en) * | 2014-12-26 | 2015-04-29 | 中国农业大学 | Processing method for grape seed superfine powder reinforcement cookies |
| CN104542859B (en) * | 2014-12-26 | 2018-04-06 | 中国农业大学 | The processing method that a kind of grape seed ultramicro-farina strengthens cookies |
| CN106259735A (en) * | 2015-06-05 | 2017-01-04 | 北京电子科技职业学院 | A kind of Pericarpium Vitis viniferae seed slag cake and preparation method thereof |
| CN105432757A (en) * | 2016-01-08 | 2016-03-30 | 四川旅游学院 | Grape skin cake and manufacturing method thereof |
| CN106616297A (en) * | 2016-10-20 | 2017-05-10 | 温顺群 | Blueberry and grape compound-flavored steamed cakes as well as preparation method and application thereof |
| CN107996654A (en) * | 2018-01-24 | 2018-05-08 | 崇义富百乐发展有限公司 | A kind of preparation method of Spondias axillaris cake |
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