CN103444827A - Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake - Google Patents
Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake Download PDFInfo
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Abstract
The invention provides lucid ganoderma fruit chiffon cake, which comprises lucid ganoderma fruit. The invention also provides a preparation method of the cake. According to the preparation method of the cake, lucid ganoderma fruit powder is added on the basis of chiffon cake, the original nutrition ingredients of the lucid ganoderma fruit are maintained, the nutrition value and the health care function of the cake are improved, in addition, good mouth feeling, flavor and tissue structures of the chiffon cake are ensured, meanwhile, the bitter taste and the astringent taste caused by lucid ganoderma are completely shielded by the flavor of the chiffon cake through an optimized recipe.
Description
Technical field
The invention belongs to field of food, particularly a kind of ganoderma lucidum fruitbody chiffon cake, also relate to the preparation method of this cake.
Background technology
Chiffon cake is the transliteration of English Chiffon cake, is modern very popular a kind of cake types, because its super silk floss is called as the elaboration of cake, belongs to this fundamental type of spongecake, liked by consumers in general.The method for making of chiffon cake and minute egg stirring-type spongecake similar (what is called minute egg stirs, and is after finger protein and yolk are separately beaten well, decomposite method).Chiffon cake is organized bulk, and moisture is high, and taste is light oiliness, and mouthfeel is moistened tender refreshing, is one of at present most popular cake.The quality of chiffon cake is extremely soft, if the shell egg stirring-type spongecake batter of same weight and the batter of chiffon cake are toasted simultaneously, the volume of chiffon cake may be the former twice so.Although chiffon cake is very soft, it is with flexible, and without soft rotten sensation, while eating, adds the various dips can be better to eat, and chiffon cake also can be made various cake volumes etc. in addition.Chiffon cake, because its super silk floss is called as the elaboration of cake, therefore is called again super continuous cake, liked by consumers in general.Yet existing chiffon cake nutritional labeling is single, is difficult to meet the requirement that people are more and more higher to health diet.
Glossy ganoderma is Basidiomycetes Ganoderma fungi, and the title of " celestial grass ", " auspicious grass " is just arranged from ancient times, is that the traditional Chinese medical science is strengthened the body resistance to consolidate the constitution, the precious Chinese medicine of strengthening by means of tonics, in China, long medicinal history is arranged, and has just started to gather before two thousand years and has utilized.Its medical value is high, is regarded as precious Chinese medicine, is the treasure in pools of traditional Chinese medicine.Eastern Han Dynasty's Shennong's Herbal is classified glossy ganoderma as top grade, thinks " for a long time food, make light of one's life by commiting suicide not old, and the angle prolongs life ", and has summed up the experience that glossy ganoderma is cured the disease: " boil the hundred clear virtues of its flavor that boil, improving eyesight, the brain of drink is clear, calm, kidney is hard, and its treasure also ".Modern science proves: the complex chemical composition of glossy ganoderma, there is several physiological active substances, and separated Multiple components such as obtaining the many white granulated sugars of glossy ganoderma, triterpene compound, nucleosides, amino acid, sterol, alkaloid, trace element from this genus fungi.Research shows, the physiological function that glossy ganoderma can balance the body, have antifatigue, beautifying face and moistering lotion, delay senility and prevent and treat the effects such as AIDS, has extremely strong health care.Yet existing glossy ganoderma or ganoderma lucidum fruitbody powder are directly used mouthfeel not good.
The fifties in last century Japanese scholars at first illustrate: the pharmacological action of ganoderma lucidum fruitbody (wooden cover bacterium part) be mainly calm with sleep peacefully.Output is higher at home for it, although the medical value of ganoderma lucidum fruitbody also by domestic expert, approved, yet most of ganoderma lucidum fruitbody all be dropped, lack reasonable utilization.
Summary of the invention
Goal of the invention: in order to overcome above-mentioned defect, the purpose of this invention is to provide the low white granulated sugar chiffon cake of a kind of ganoderma lucidum fruitbody nutritious, that mouthfeel is good.
Technical scheme: a kind of ganoderma lucidum fruitbody chiffon cake provided by the invention comprises ganoderma lucidum fruitbody.
Preferably, described ganoderma lucidum fruitbody chiffon cake is made by the component of following weight portion: ganoderma lucidum fruitbody powder 1-5 part, flour 20-35 part, egg 50-125 part, white granulated sugar 30-35 part, water 5-15 part, salad oil 10-20 part, tower tower powder 1.0-2.0 part, baking powder 1.0-2.0 part, salt 0.5-1.0 part.
More preferably, described ganoderma lucidum fruitbody chiffon cake is made by the component of following weight portion: ganoderma lucidum fruitbody powder 1-3 part, flour 20-30 part, egg 50-100 part, white granulated sugar 32-34 part, water 8-12 part, salad oil 12-18 part, tower tower powder 1.2-1.8 part, baking powder 1.2-1.8 part, salt 0.7-0.9 part.
Most preferably, 3 parts, described ganoderma lucidum fruitbody chiffon cake ganoderma lucidum fruitbody powder, 25 parts, flour, 100 parts, egg, 33.7 parts of white granulated sugars, 10.5 parts, water, 15 parts of salad oils, 1.5 parts, tower tower powder, 1.5 parts of baking powders, 0.8 part of salt.
The present invention also provides the preparation method of above-mentioned ganoderma lucidum fruitbody chiffon cake, comprises the following steps:
(1) preparation of ganoderma lucidum fruitbody powder: after ganoderma lucidum fruitbody is thinly sliced, in the Yu little Gang mill, beat powder, sieve, obtain the ganoderma lucidum fruitbody powder;
(2) egg white of egg is separated with yolk;
(3) white granulated sugar of getting tower tower powder, egg white and 30-40% formula ratio mixes whipping;
(4) step (3) obtains mixture and water, salad oil, salt, baking powder, yolk, surplus white granulated sugar mix, then add flour and ganoderma lucidum fruitbody powder to mix;
(5) mixture step (4) obtained is put in baking tray and bakes, and takes out, cooling, obtains.
In step (3), first with the rotating speed of 70-80r/min, beat 1-2min, then beat 4-5min with the rotating speed of 190-200r/min.
In step (5), baking condition is 160-180 ℃ for the temperature of getting angry, and lower fiery temperature is 140-160 ℃, and the time of baking is 5-7min.
Beneficial effect: ganoderma lucidum fruitbody chiffon cake preparation method provided by the invention, add the ganoderma lucidum fruitbody powder on the basis of chiffon cake, not only retained the original nutritional labeling of ganoderma lucidum fruitbody, nutritive value and the health care of cake have been improved, and, when guaranteeing mouthfeel that chiffon cake is good, local flavor, institutional framework, by optimization of C/C composites, guaranteed that the chiffon cake taste covers bitter taste and astringent taste that glossy ganoderma brings fully.
Particularly, the present invention, with respect to prior art, has following outstanding advantage:
1, be of high nutritive value.What the present invention selected is to collect the later ganoderma lucidum fruitbody of spore (be dropped in the past), as raw material, the ganoderma lucidum fruitbody powder made to be added in chiffon cake more, has improved nutritive value and the health care of product.
2, the outward appearance mouthfeel is good.The present invention has guaranteed the outward appearance mouthfeel of product by controlling several respects factor.
One, ganoderma lucidum fruitbody powder amount.Have very much physiological activator is arranged more in the ganoderma lucidum fruitbody powder, have higher nutritive value, but present bitter taste and astringent taste, how many meetings of its addition affect the quality of cake.Addition has lacked, and the Nutrition and health function of cake can not be guaranteed; Addition is many, there will be brown, and with bitter taste, affects the organoleptic properties such as color and luster, mouthfeel of cake, and the people can't be accepted.
Its two, the joining day of ganoderma lucidum fruitbody powder.The ganoderma lucidum fruitbody powder will add with flour simultaneously, and mixes, and avoids occurring dark-coloured caking.
Its three, the flour kind.The number of the gluten content in flour is very large to the cake quality influence, preferably select tailored flour for cake or Self-raising flour, can not select Strong flour, Strong flour is met water can produce a large amount of glutens, be subject to stirring action when the modulation batter, thereby the formation gluten network, gluten has stronger elasticity, affects the foaming of cake and the expansion of volume.Fixing wherein as the skeleton of material as a knitmesh at baking stage gluten, even be heated, gas also can't expand and form the alveolate texture of even pore.The flour consumption is too much, and the moisture in the cake batter that can make to modulate is lower, and batter is dense thick, causes the cake goods to be organized more stiff, and is easy to cracking, also can the golden yellow of cake be affected a little paler colour.
Its four, egg consumption and add method.The effect of egg in cake is very large, and the distinctive egg fragrance of chiffon cake is provided, and the foam that the egg white part forms after beating plays a supporting role to the overall volume of chiffon cake, the foaming characteristic of albumen makes the cake tissue fine and smooth, homogeneous, the short texture porous, volume expands softness.So mix and will note relevant item to other materials at whipping egg white and egg white, avoid destroying the foaming characteristic of egg white part.
The present invention, after the conspicuousness and reciprocation of analyzing each factor, obtains the optimum formula technique of ganoderma lucidum fruitbody powder chiffon cake.Under this formula, under suitable baking condition, when the ganoderma lucidum fruitbody powder cake of producing can keep good mouthfeel, local flavor, structural state, also and fragrant and sweet good to eat characteristics outstanding by the egg fragrance of chiffon cake are covered bitter taste and the astringent taste that the ganoderma lucidum fruitbody powder brings, and significantly increase its trophic function simultaneously.
The accompanying drawing explanation
Fig. 1 is the impact of glossy ganoderma powder addition on experimental result.
Fig. 2 is the impact of flour addition on experimental result.
Fig. 3 is the impact of egg addition on experimental result.
Fig. 4 is the response surface stereogram that flour consumption and glossy ganoderma powder consumption affect sensory evaluation scores.
Fig. 5 is the contour that flour consumption and glossy ganoderma powder consumption affect sensory evaluation scores.
Fig. 6 is the response surface stereogram that egg consumption and glossy ganoderma powder consumption affect sensory evaluation scores.
Fig. 7 is the contour that egg consumption and glossy ganoderma powder consumption affect sensory evaluation scores.
Fig. 8 is the response surface stereogram that egg consumption and flour powder consumption affect sensory evaluation scores.
Fig. 9 is the contour that egg consumption and flour consumption affect sensory evaluation scores.
The specific embodiment
The ganoderma lucidum fruitbody chiffon cake, made by the component of following weight portion: 3 parts, ganoderma lucidum fruitbody powder, 25 parts, flour, 100 parts, egg, 33.7 parts of white granulated sugars, 10.5 parts, water, 15 parts of salad oils, 1.5 parts, tower tower powder, 1.5 parts of baking powders, 0.8 part of salt.
Its preparation method comprises the following steps:
1. the preparation of ganoderma lucidum fruitbody powder:
Get dry ganoderma lucidum fruitbody, be cut into small pieces with slicer, put into pulverizer and pulverize, the more cotton-shaped ganoderma lucidum fruitbody medication crushed is sieved to the processing of being sieved, obtain Powdered auburn flour, be the ganoderma lucidum fruitbody powder.
2. the preparation of ganoderma lucidum fruitbody chiffon cake:
1) preparation of ganoderma lucidum fruitbody powder: select ganoderma lucidum fruitbody preferably, first thinly slice with slicer; Beat powder with little steel mill, because wood fibre is more, so can not smash fully; Cut off longer fiber with scissors, further refinement; Sieve with No. CB30 sieve, obtain thinner ganoderma lucidum fruitbody powder.
2) egg white separates with yolk: before being beaten, egg white and yolk thoroughly must be separated, avoid the foaming characteristic of yolk some effects egg white.
Beat: a mixing bowl is cleaned, the salad oil stain can not be arranged, can not speckle with water; White granulated sugar and the Ta Ta powder of getting the 30-40% formula ratio mix with egg white and are beaten; Should avoid high-speed stirred while stirring egg white, beat 1-2min with the rotating speed of 70-80r/min, beat 4-5min with the rotating speed of 190-200r/min again, should dismiss with middling speed, avoid destroying at a high speed the foaming characteristic of egg white, the reason with white granulated sugar during stirring is that white granulated sugar can help albumen to form the foam of lasting stability; Generally about 6 minutes, trigger and present the chicken shape of tail with finger, and curved and do not fall, now mixing effect reaches requirement.
3) egg white beaten and water, salad oil, salt, baking powder, yolk, surplus white granulated sugar etc. are mixed, then, after adding flour and ganoderma lucidum fruitbody powder to mix, obtain mixture.
4) place one in baking tray and bake the salad oilpaper, the mixture mixed is put in baking tray, surface is floating, is put in baking tray.
5) baking condition is 170 ℃ for the temperature of getting angry, and lower fiery temperature is 160 ℃, will after the first preheating of baking box, be toasted, and the time of baking is about 6 minutes.
6) baked cake is taken out to baking box, cooling about 3 minutes, take off and bake the salad oilpaper and get final product, be finished product.
Embodiment 2 single-factor variable experiments
Adopt the method for embodiment 1, three the main formulas of ganoderma lucidum fruitbody powder, flour, egg of take are the investigation factor, set respectively three levels, the color and luster, mouthfeel, profile, cored structure of cake finished product of take is to investigate index, determines the optimum formula of ganoderma lucidum fruitbody powder cake.Please 10 field of food experts require to carry out subjective appreciation according to subjective appreciation, the subjective appreciation main points are as shown in table 1.
The subjective appreciation table of table 1 cake
(1) ganoderma lucidum fruitbody powder single-factor variable experiment
Investigate the consumption of ganoderma lucidum fruitbody powder to the impact of cake mouthfeel, filling a prescription is: 30 parts, flour, 75 parts, egg, 33.7 parts of white granulated sugars, 10.5 parts, water, 15 parts of salad oils, 0.8 part of salt, 1.5 parts, tower tower powder, 1.5 parts of baking powders, the ganoderma lucidum fruitbody consumption is in Table 2, the results are shown in Table 2 and Fig. 1.
The impact of table 2 ganoderma lucidum fruitbody powder addition on experimental result
Can find out the increase along with ganoderma lucidum fruitbody powder amount by table 2 and Fig. 1, its color and taste change clearly, its sensory evaluation scores score value is fallen after rising, show that by sensory evaluation scores the ganoderma lucidum fruitbody powder can obtain good sensory effects when addition is 1-5 part, wherein during 1-3 part, sensory effects the best.
(2) flour single-factor variable experiment
Investigate the consumption of flour to the impact of cake mouthfeel, filling a prescription is: 75 parts, egg, and 33.7 parts of white granulated sugars, 10.5 parts, water, 15 parts of salad oils, 0.8 part of salt, 1.5 parts, tower tower powder, 1.5 parts of baking powders, 3 parts of ganoderma lucidum fruitbodies, the flour consumption the results are shown in Table 3 and Fig. 2.
The impact of table 3 flour addition on experimental result
Can find out the increase along with the flour amount by table 3 and Fig. 2, color and luster, the structural change of mouthfeel letter section are not very large, but will become very stiff while being increased to a certain degree, obviously do not meet like this sense organ requirement of cake.By sensory evaluation scores known when the flour addition is 20-35 part indices can reach sensory effects preferably, when wherein the flour addition is 20-30 part, sensory effects the best.
(3) egg single-factor variable experiment
Investigate the consumption of egg to the impact of cake mouthfeel, filling a prescription is: 30 parts, flour, and 33.7 parts of white granulated sugars, 10.5 parts, water, 15 parts of salad oils, 0.8 part of salt, 1.5 parts, tower tower powder, 1.5 parts of baking powders, 3 parts of ganoderma lucidum fruitbodies, the egg consumption the results are shown in Table 4 and Fig. 3.
The impact of table 4 egg addition on experimental result
By table 4 and Fig. 3, can be found out, the increase of egg, the soft porousness of cake can increase, and elasticity also can increase simultaneously, but is increased to a certain degree, flour content wherein just reduces relatively, be that gluten network reduces relatively, make like this cake supporting role power descend, cause cake that the shrinkage phenomenon is arranged, egg fishy smell also can obviously be given prominence to simultaneously, affects sensory effects.Can when being 50-125 part, egg there is sensory effects preferably by sensory evaluation scores; When egg is 50-100 part, sensory effects the best.The effect of egg in cake is very large, and the distinctive egg fragrance of chiffon cake is provided, and the foam that the egg white part forms after beating plays a supporting role to the overall volume of chiffon cake, the foaming characteristic of albumen makes the cake tissue fine and smooth, homogeneous, the short texture porous, volume expands softness.
Center combination contrived experiment principle according to Box-Benhnken, comprehensive single-factor influence experimental result, choose the sensory evaluation scores impact of the different amounts of ganoderma lucidum fruitbody powder, flour, egg on the glossy ganoderma chiffon cake, on the experiment of single factor basis, adopt the respective face analytical method of Three factors-levels to carry out experimental design, analytical factor sees the following form shown in 5.
Table 5 response surface empirical factor water-glass
On the experiment of single factor basis, use the Three factors-levels mode of table design and carry out respectively 17 groups of experiments, wherein in central value, repeat 5 experiments, take sensory evaluation scores as investigating index, determine optimum formula technique, experimental design and experimental result are in Table 6.
The design of table 6 response surface method Optimum Experiment and result of the test
| The experiment sequence number | A | B | C | |
| 1 | 0 | 0 | 0 | 75 |
| 2 | -1 | -1 | 0 | 67 |
| 3 | 1 | -1 | 0 | 64 |
| 4 | 0 | 0 | 0 | 76 |
| 5 | -1 | 0 | 1 | 68 |
| 6 | 0 | -1 | 1 | 73 |
| 7 | 1 | 1 | 0 | 68 |
| 8 | 0 | -1 | -1 | 64 |
| 9 | 0 | 1 | -1 | 60 |
| 10 | 1 | 0 | 1 | 62 |
| 11 | -1 | 0 | -1 | 65 |
| 12 | 0 | 0 | 0 | 74 |
| 13 | -1 | 1 | 0 | 64 |
| 14 | 1 | 0 | -1 | 60 |
| 15 | 0 | 1 | 1 | 62 |
| 16 | 0 | 0 | 0 | 77 |
| 17 | 0 | 0 | 0 | 76 |
Design-Expert software carries out after regression fit obtaining regression equation to response and each factor:
Sensory evaluation scores=75.6-1.25A-1.75B+2C+1.75AB-0.25AC-1.75BC-5.425A2-4.425B2-6.425C2
The variance analysis of table 7 regression equation
As can be seen from Table 7, from F value size on model, three factors on the impact of response are: A > B > C, size by the P value can judge, the A factor is remarkable factor, once item, quadratic term, the mutual Xiang Jun that also can see equation simultaneously reach the level of signifiance, between independent variable and dependent variable, are not simple linear relationships, and the matching that equation is described is more sufficient.Therefore P value in model is 0.0099, P<0.05 as seen from the above table, illustrates that this model is suitable for the theoretical prediction of the height of glossy ganoderma chiffon cake sensory evaluation scores, and returning experimental equation, to replace the true point of experiment to carry out interpretation be feasible.In upper table, in assay, variance analysis shows, losing the P value of intending item is 0.0138, and testing result and the model calculation do not have significant difference.
The figure of the respective face Surface Analysis three-dimensional graph that to be specific response form dependent variable, can reflect herein the impact of independent variable on response variable separately intuitively, uses the software analysis experimental data face figure that meets with a response, as follows respectively.
As seen from Figure 4 when the egg number is 100 parts, the consumption of ganoderma lucidum fruitbody powder and the consumption of the flour reciprocal effect to the sense organ scoring, increase along with ganoderma lucidum fruitbody powder consumption, the mark of sensory evaluation scores is fallen after rising, increase along with the flour consumption, the mark of sensory evaluation scores is also fallen after rising, and can find out that at ganoderma lucidum fruitbody powder consumption be 3 parts, when the flour consumption is 25 parts, near intersection, extreme value is arranged simultaneously.Can find out that by the contour map of Fig. 2 reciprocation between the two presents curve rather than straight line, illustrate that reciprocation between the two is significant.
As seen from Figure 6 when the flour consumption is 25 parts, ganoderma lucidum fruitbody powder consumption and the egg consumption reciprocal effect to sensory evaluation scores, increase along with ganoderma lucidum fruitbody powder consumption, the rear decline of first rising of the mark of sensory evaluation scores, increase along with the egg consumption, after the first rising of sensory evaluation scores, sharply descending, can be 3 parts at ganoderma lucidum fruitbody powder consumption, when egg is 100 parts, near point of interface, extreme value is arranged.Can find out that by the contour map of Fig. 4 reciprocation between the two presents curve rather than straight line, illustrate that reciprocation between the two is significant.
As seen from Figure 8 when ganoderma lucidum fruitbody powder consumption is 3 parts, ganoderma lucidum fruitbody powder consumption and the egg consumption reciprocal effect to sensory evaluation scores, increase along with the flour consumption, the rear decline of first rising of the mark of sensory evaluation scores, increase along with the egg consumption, after the first rising of sensory evaluation scores, sharply descend, known is 25 parts at the flour consumption, when egg is 100 parts, near point of interface, extreme value is arranged.Can find out that by the contour map of Fig. 6 reciprocation between the two presents curve rather than straight line, illustrate that reciprocation between the two is significant.
The ganoderma lucidum fruitbody chiffon cake, made by the component of following weight portion: 3 parts, ganoderma lucidum fruitbody powder, 30 parts, flour, 100 parts, egg, 34 parts of white granulated sugars, 12 parts, water, 18 parts of salad oils, 1.8 parts, tower tower powder, 1.2 parts of baking powders, 0.7 part of salt.
Its preparation method is identical with embodiment 1.
The ganoderma lucidum fruitbody chiffon cake, made by the component of following weight portion: 1 part, ganoderma lucidum fruitbody powder, 20 parts, flour, 50 parts, egg, 32 parts of white granulated sugars, 8 parts, water, 12 parts of salad oils, 1.2 parts, tower tower powder, 1.8 parts of baking powders, 0.9 part of salt.
Its preparation method is identical with embodiment 1.
The ganoderma lucidum fruitbody chiffon cake, made by the component of following weight portion: 5 parts, ganoderma lucidum fruitbody powder, 35 parts, flour, 125 parts, egg, 35 parts of white granulated sugars, 15 parts, water, 20 parts of salad oils, 2.0 parts, tower tower powder, 1.0 parts of baking powders, 1.0 parts of salt.
Its preparation method is identical with embodiment 1.
Embodiment 7
The ganoderma lucidum fruitbody chiffon cake, made by the component of following weight portion: 2 parts, ganoderma lucidum fruitbody powder, 25 parts, flour, 75 parts, egg, 30 parts of white granulated sugars, 5 parts, water, 10 parts of salad oils, 1.0 parts, tower tower powder, 2.0 parts of baking powders, 0.5 part of salt.
Its preparation method is identical with embodiment 1.
Claims (7)
1. a ganoderma lucidum fruitbody chiffon cake, is characterized in that: comprise ganoderma lucidum fruitbody.
2. a kind of ganoderma lucidum fruitbody chiffon cake according to claim 1, it is characterized in that: the component by following weight portion is made: ganoderma lucidum fruitbody powder 1-5 part, flour 20-35 part, egg 50-125 part, white granulated sugar 30-35 part, water 5-15 part, salad oil 10-20 part, tower tower powder 1.0-2.0 part, baking powder 1.0-2.0 part, salt 0.5-1.0 part.
3. a kind of ganoderma lucidum fruitbody chiffon cake according to claim 1, it is characterized in that: the component by following weight portion is made: ganoderma lucidum fruitbody powder 1-3 part, flour 20-30 part, egg 50-100 part, white granulated sugar 32-34 part, water 8-12 part, salad oil 12-18 part, tower tower powder 1.2-1.8 part, baking powder 1.2-1.8 part, salt 0.7-0.9 part.
4. a kind of ganoderma lucidum fruitbody chiffon cake according to claim 1, it is characterized in that: the component by following weight portion is made: 3 parts, ganoderma lucidum fruitbody powder, 25 parts, flour, 100 parts, egg, 33.7 parts of white granulated sugars, 10.5 parts, water, 15 parts of salad oils, 1.5 parts, tower tower powder, 1.5 parts of baking powders, 0.8 part of salt.
5. the preparation method of the described ganoderma lucidum fruitbody chiffon cake of claim 1 to 4 any one is characterized in that: comprise the following steps:
(1) preparation of ganoderma lucidum fruitbody powder: after ganoderma lucidum fruitbody is thinly sliced, in the Yu little Gang mill, beat powder, sieve, obtain the ganoderma lucidum fruitbody powder;
(2) egg white of egg is separated with yolk;
(3) white granulated sugar of getting tower tower powder, egg white and 30-40% formula ratio mixes whipping;
(4) step (3) obtains mixture and water, salad oil, salt, baking powder, yolk, surplus white granulated sugar mix, then add flour and ganoderma lucidum fruitbody powder to mix;
(5) mixture step (4) obtained is put in baking tray and bakes, and takes out, cooling, obtains.
6. the preparation method of ganoderma lucidum fruitbody chiffon cake according to claim 5, it is characterized in that: in step (3), the whipping method is: first with the rotating speed of 70-80r/min, beat 1-2min, then with the rotating speed whipping 4-5min of 190-200r/min.
7. the preparation method of ganoderma lucidum fruitbody chiffon cake according to claim 5, it is characterized in that: in step (5), baking condition is 160-180 ℃ for the temperature of getting angry, and lower fiery temperature is 140-160 ℃, and the time of baking is 5-7min.
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| CN104855484A (en) * | 2015-06-08 | 2015-08-26 | 许昌学院 | Poria cocos and red date chiffon cake and manufacturing method thereof |
| CN105104488A (en) * | 2015-09-10 | 2015-12-02 | 安徽好梦圆食品有限公司 | Pearl-sized cake |
| CN105360263A (en) * | 2015-12-25 | 2016-03-02 | 蒋娜 | Guilinggao chiffon cake |
| CN105432755A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Chiffon cake premixing powder and making method of chiffon cake |
| CN107094833A (en) * | 2017-06-09 | 2017-08-29 | 东北农业大学 | A kind of black garlic powder chiffon cake and preparation method thereof |
| CN108651579A (en) * | 2018-07-19 | 2018-10-16 | 保定学院 | The preparation method of Cordyceps militaris chiffon cake |
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