CN103609643A - Bitter gourd cake and making method thereof - Google Patents
Bitter gourd cake and making method thereof Download PDFInfo
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- CN103609643A CN103609643A CN201310615759.6A CN201310615759A CN103609643A CN 103609643 A CN103609643 A CN 103609643A CN 201310615759 A CN201310615759 A CN 201310615759A CN 103609643 A CN103609643 A CN 103609643A
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Abstract
The invention discloses a bitter gourd cake and a making method thereof. The bitter gourd cake comprises bitter gourd, eggs, white granulated sugar, citric acid, flour, salad oil, cream, malt syrup, peanut oil and blend oil. The making method of the bitter gourd cake comprises the steps of preparation of bitter gourd juice, stirring, mixing, injection molding, baking, oiling and demolding. The bitter gourd cake has the advantages that the taste is soft, fine and smooth, the cake tastes sweet, slightly bitter, tasty, and refreshing, the elasticity is good, the rough sense is avoided, the cake does not stick to teeth, the fragrance is strong and pure, and the flavor is special; the cake can clear away heat and toxic materials, relieve summer heat, nourish the kidney and the spleen, improve the immunity, and reduce blood fat, the nutritive value is high, and the cake is a high-grade product which is suitable for both the old and children; the cake is instant dietetic food and can meet requirements of different special populations, and the market of bitter gourd is developed.
Description
Technical field
The invention belongs to a kind of cake manufacture field, be specifically related to a kind of balsam pear cake and preparation method thereof.
Background technology
Balsam pear is a kind of vegetables that people like very much.Balsam pear is Curcurbitaceae balsam pear, belongs to the herbal fruit of annual climing property, has another name called balsam pear, balsam pear, leprosy grape, bright and beautiful lichee etc.Balsam pear has very high nutritive value, by the balsam pear analysis to several different cultivars, shows: in every 100 grams of fresh balsam pears, contain protein 0.8～0.9g, fat 0.2～0.3g carbohydrate 2～3g dietary fiber 0.7～1.6g, V
a56～84mg, V
c20～97mg, carrotene 0.5～1.0mg, calcium phosphorus 18～22mg, unicorn 19～32mg, iron 0.6～0.7mg, potassium 256mg.In addition, also contain the materials such as Charantin, serotonine and multiple free amino acid and pectin.Balsam pear also has very high medical value, Ancient Times in China physician's Li Shizhen (1518-1593 A.D.) say " balsam pear, bitter cold is nontoxic, falls heat symptoms caused by an exopathgen, separate tired, the improving eyesight that clears away heart-fire, beneficial gas establishing-Yang." modern medicine studies confirm that, balsam pear can be controlled stomach energy pain.The various diseases such as damp-heat dysentery vomiting diarrhea.
Cake is a kind of traditional instant food of China people, contains higher protein and carbohydrate, but hardly containing vitamin.The nutritional labelings such as mineral matter element, along with popularizing of the continuous raising of living standards of the people and scientific knowledge, people more and more link together food nutrition and health, more and more high to the requirement of food.Cake in the market, most high-protein high-fat, the cake with specific function does not have substantially.The cake of developing a kind of bitter gourd flavored effect has very wide market.
Summary of the invention
The object of the present invention is to provide a kind of balsam pear cake and preparation method thereof, the deficiencies in the prior art have been made up, according to nutrition principle and green vegetables characteristic, developed a kind of balsam pear cake, increased the nutritive value of cake, as a kind of remedy diet that facilitates, to meet the needs of different special populations.
The technical scheme of balsam pear cake of the present invention is achieved in that a kind of balsam pear cake, in weight portion, its component is: 483～596 parts, balsam pear, 521～675 parts, egg, 202～311 parts of white granulated sugars, 36～57 parts of citric acids, 287～398 parts, flour, 63～89 parts of salad oils, 135～172 parts, cream, 112～153 parts of malt syrups, 22～36 parts of peanut oil, 15～27 parts of ready-mixed oils.
And the weight portion of described balsam pear cake is preferably: 543～576 parts, balsam pear, 623～655 parts, egg, 245～280 parts of white granulated sugars, 43～51 parts of citric acids, 336～355 parts, flour, 69～80 parts of salad oils, 141～153 parts, cream, 122～143 parts of malt syrups, 27～31 parts of peanut oil, 19～24 parts of ready-mixed oils.
Optimum weight part of described balsam pear cake is: 559 parts, balsam pear, 647 parts, egg, 262 parts of white granulated sugars, 48 parts of citric acids, 346 parts, flour, 75 parts of salad oils, 147 parts, cream, 133 parts of malt syrups, 29 parts of peanut oil, 22 parts of ready-mixed oils.
Above-mentioned balsam pear cake is realized by following steps:
(1) preparation of Bitter Melon Juice: fresh balsam pear is cleaned up, and stripping and slicing, then puts into the water that rustless steel container adds 1.5 times and boil 5min at 95 ℃, then takes out making beating, by 4 layers of filtered through gauze, gets its filtrate cooling, makes Bitter Melon Juice;
(2) beat: egg, white granulated sugar, Bitter Melon Juice and citric acid are put into agitator, first by middling speed, beat 2～3min, using top gear instead makes sugar be dissolved in fast egg liquid again, and constantly beat and pour air, form the foaming structure that egg sugar mixes, when the volume growth of foaming structure stops whipping during to 2～3 times of original volume;
(3) mix: by after flour, salad oil, cream, malt syrup mixing and stirring, be added in egg sugar mix-froth structure, be uniformly mixed into gently the batter of evenly sending out loose, this operation will complete in 3～5min; After sending out loose side and sticking with paste and modulate, add peanut oil and ready-mixed oil slow uniform mixing;
(4) injection molding: layer overlay cake paper in mould, be then coated with last layer ready-mixed oil, the batter modulating is injected to grilled mold, enter modulus and account for 2/3 of model volume;
(5) baking: during baking, furnace temperature is wanted suitably, and will have enough steam in roasted room;
(6) brush oil: cake surface brush skim stand oil;
(7) demoulding: cooling packing after the demoulding, is finished product.
Flour in step (3) will prior mistake 300 mesh sieves, cross 3～5 times.Can allow like this flour contact fresh air, through oxidation, remove Chen Suqi, also make the flour of forming agglomerate loosen simultaneously, be easy to mix.
Baking in step (5) is divided into three phases: first stage face fire temperature is 118～125 ℃, and fire in a stove before fuel is added temperature is 250～260 ℃; Second stage face fire temperature is 265～272 ℃, and fire in a stove before fuel is added temperature is 270～300 ℃; Phase III is progressively reduced to 180～200 ℃ by face fire, and the fire in a stove before fuel is added is reduced to 140～160 ℃; First stage baking time is 4～7min, and second stage baking time is 8～10min, and phase III baking time is 5～8min.
Compared with prior art, the present invention has the following advantages: mouthfeel is soft fine and smooth, sweet middle slightly bitter, very tasty and refreshing, elasticity foot, and without harsh feeling, not glutinous tooth, and it is pure to give off a strong fragrance, and has the distinctive local flavor of balsam pear cake; Having clearing heat and detoxicating, functions of relieving summer heat, antithermic, kidney tonifying profit spleen, improve the effects such as immunity, reducing blood lipid, increased the nutritive value of cake, is suitable to people of all ages high-grade products; As a kind of remedy diet that facilitates, met the needs of different special populations, developed the market of balsam pear.
The specific embodiment
Embodiment 1
A balsam pear cake, in weight portion, its component is: 483 parts, balsam pear, 521 parts, egg, 202 parts of white granulated sugars, 36 parts of citric acids, 287 parts, flour, 63 parts of salad oils, 135 parts, cream, 112 parts of malt syrups, 22 parts of peanut oil, 15 parts of ready-mixed oils.
Above-mentioned balsam pear cake is realized by following steps:
(1) preparation of Bitter Melon Juice: 483 parts, fresh balsam pear is cleaned up, and stripping and slicing, then puts into the water that rustless steel container adds 1.5 times and boil 5min at 95 ℃, then takes out making beating, by 4 layers of filtered through gauze, gets its filtrate cooling, makes Bitter Melon Juice;
(2) beat: 36 parts of 521 parts, egg, 202 parts of white granulated sugars, Bitter Melon Juice and citric acids are put into agitator, first by middling speed, beat 2min, using top gear instead makes sugar be dissolved in fast egg liquid again, and constantly beat and pour air, form the foaming structure that egg sugar mixes, when the volume growth of foaming structure stops whipping during to 2 times of original volume;
(3) mix: by after 287 parts, flour, 63 parts of salad oils, 135 parts, cream, 112 parts of mixing and stirring of malt syrup, be added in egg sugar mix-froth structure, be uniformly mixed into gently the batter of evenly sending out loose, this operation will complete in 3min; After sending out loose side and sticking with paste and modulate, add 22 parts of 15 parts of ready-mixed oils and peanut oil slow uniform mixings; Wherein, flour, through 300 mesh sieves, is crossed 3 times;
(4) injection molding: layer overlay cake paper in mould, be then coated with last layer ready-mixed oil, the batter modulating is injected to grilled mold, enter modulus and account for 2/3 of model volume;
(5) baking: during baking, will have enough steam in roasted room, be divided into three phases: first stage face fire temperature is 118 ℃, and fire in a stove before fuel is added temperature is 260 ℃; Second stage face fire temperature is 265 ℃, and fire in a stove before fuel is added temperature is 300 ℃; Phase III is progressively reduced to 180 ℃ by face fire, and the fire in a stove before fuel is added is reduced to 160 ℃; First stage baking time is 4min, and second stage baking time is 10min, and phase III baking time is 5min;
(6) brush oil: cake surface brush skim stand oil;
(7) demoulding: cooling packing after the demoulding, is finished product.
Embodiment 2
A balsam pear cake, in weight portion, its component is: 596 parts, balsam pear, 675 parts, egg, 311 parts of white granulated sugars, 57 parts of citric acids, 398 parts, flour, 89 parts of salad oils, 172 parts, cream, 153 parts of malt syrups, 36 parts of peanut oil, 27 parts of ready-mixed oils.
Above-mentioned balsam pear cake is realized by following steps:
(1) preparation of Bitter Melon Juice: 596 parts, fresh balsam pear is cleaned up, and stripping and slicing, then puts into the water that rustless steel container adds 1.5 times and boil 5min at 95 ℃, then takes out making beating, by 4 layers of filtered through gauze, gets its filtrate cooling, makes Bitter Melon Juice;
(2) beat: 57 parts of 675 parts, egg, 311 parts of white granulated sugars, Bitter Melon Juice and citric acids are put into agitator, first by middling speed, beat 3min, using top gear instead makes sugar be dissolved in fast egg liquid again, and constantly beat and pour air, form the foaming structure that egg sugar mixes, when the volume growth of foaming structure stops whipping during to 3 times of original volume;
(3) mix: by after 398 parts, flour, 89 parts of salad oils, 172 parts, cream, 153 parts of mixing and stirring of malt syrup, be added in egg sugar mix-froth structure, be uniformly mixed into gently the batter of evenly sending out loose, this operation will complete in 5min; After sending out loose side and sticking with paste and modulate, add 36 parts of 27 parts of ready-mixed oils and peanut oil slow uniform mixings; Wherein, flour, through 300 mesh sieves, is crossed 5 times;
(4) injection molding: layer overlay cake paper in mould, be then coated with last layer ready-mixed oil, the batter modulating is injected to grilled mold, enter modulus and account for 2/3 of model volume;
(5) baking: during baking, will have enough steam in roasted room, be divided into three phases: first stage face fire temperature is 125 ℃, and fire in a stove before fuel is added temperature is 250 ℃; Second stage face fire temperature is 272 ℃, and fire in a stove before fuel is added temperature is 270 ℃; Phase III is progressively reduced to 200 ℃ by face fire, and the fire in a stove before fuel is added is reduced to 140 ℃; First stage baking time is 7min, and second stage baking time is 10min, and phase III baking time is 5min;
(6) brush oil: cake surface brush skim stand oil;
(7) demoulding: cooling packing after the demoulding, is finished product.
Embodiment 3
A balsam pear cake, in weight portion, its component is: 543 parts, balsam pear, 623 parts, egg, 245 parts of white granulated sugars, 43 parts of citric acids, 336 parts, flour, 69 parts of salad oils, 141 parts, cream, 122 parts of malt syrups, 27 parts of peanut oil, 19 parts of ready-mixed oils.
Above-mentioned balsam pear cake is realized by following steps:
(1) preparation of Bitter Melon Juice: 543 parts, fresh balsam pear is cleaned up, and stripping and slicing, then puts into the water that rustless steel container adds 1.5 times and boil 5min at 95 ℃, then takes out making beating, by 4 layers of filtered through gauze, gets its filtrate cooling, makes Bitter Melon Juice;
(2) beat: 43 parts of 623 parts, egg, 245 parts of white granulated sugars, Bitter Melon Juice and citric acids are put into agitator, first by middling speed, beat 3min, using top gear instead makes sugar be dissolved in fast egg liquid again, and constantly beat and pour air, form the foaming structure that egg sugar mixes, when the volume growth of foaming structure stops whipping during to 2.5 times of original volume;
(3) mix: by after 336 parts, flour, 69 parts of salad oils, 141 parts, cream, 122 parts of mixing and stirring of malt syrup, be added in egg sugar mix-froth structure, be uniformly mixed into gently the batter of evenly sending out loose, this operation will complete in 3min; After sending out loose side and sticking with paste and modulate, add 27 parts of 19 parts of ready-mixed oils and peanut oil slow uniform mixings; Wherein, flour, through 300 mesh sieves, is crossed 4 times;
(4) injection molding: layer overlay cake paper in mould, be then coated with last layer ready-mixed oil, the batter modulating is injected to grilled mold, enter modulus and account for 2/3 of model volume;
(5) baking: during baking, will have enough steam in roasted room, be divided into three phases: first stage face fire temperature is 120 ℃, and fire in a stove before fuel is added temperature is 254 ℃; Second stage face fire temperature is 268 ℃, and fire in a stove before fuel is added temperature is 180 ℃; Phase III is progressively reduced to 185 ℃ by face fire, and the fire in a stove before fuel is added is reduced to 145 ℃; First stage baking time is 5min, and second stage baking time is 9min, and phase III baking time is 6min;
(6) brush oil: cake surface brush skim stand oil;
(7) demoulding: cooling packing after the demoulding, is finished product.
Embodiment 4
A balsam pear cake, in weight portion, its component is: 576 parts, balsam pear, 655 parts, egg, 280 parts of white granulated sugars, 51 parts of citric acids, 355 parts, flour, 80 parts of salad oils, 153 parts, cream, 143 parts of malt syrups, 31 parts of peanut oil, 24 parts of ready-mixed oils.
Above-mentioned balsam pear cake is realized by following steps:
(1) preparation of Bitter Melon Juice: 576 parts, fresh balsam pear is cleaned up, and stripping and slicing, then puts into the water that rustless steel container adds 1.5 times and boil 5min at 95 ℃, then takes out making beating, by 4 layers of filtered through gauze, gets its filtrate cooling, makes Bitter Melon Juice;
(2) beat: 51 parts of 655 parts, egg, 280 parts of white granulated sugars, Bitter Melon Juice and citric acids are put into agitator, first by middling speed, beat 3min, using top gear instead makes sugar be dissolved in fast egg liquid again, and constantly beat and pour air, form the foaming structure that egg sugar mixes, when the volume growth of foaming structure stops whipping during to 3 times of original volume;
(3) mix: by after 355 parts, flour, 80 parts of salad oils, 153 parts, cream, 143 parts of mixing and stirring of malt syrup, be added in egg sugar mix-froth structure, be uniformly mixed into gently the batter of evenly sending out loose, this operation will complete in 5min; After sending out loose side and sticking with paste and modulate, add 31 parts of 24 parts of ready-mixed oils and peanut oil slow uniform mixings; Wherein, flour, through 300 mesh sieves, is crossed 5 times;
(4) injection molding: layer overlay cake paper in mould, be then coated with last layer ready-mixed oil, the batter modulating is injected to grilled mold, enter modulus and account for 2/3 of model volume;
(5) baking: during baking, will have enough steam in roasted room, be divided into three phases: first stage face fire temperature is 123 ℃, and fire in a stove before fuel is added temperature is 258 ℃; Second stage face fire temperature is 269 ℃, and fire in a stove before fuel is added temperature is 290 ℃; Phase III is progressively reduced to 195 ℃ by face fire, and the fire in a stove before fuel is added is reduced to 155 ℃; First stage baking time is 6min, and second stage baking time is 9min, and phase III baking time is 7min;
(6) brush oil: cake surface brush skim stand oil;
(7) demoulding: cooling packing after the demoulding, is finished product.
Embodiment 5
A balsam pear cake, in weight portion, its component is: 559 parts, balsam pear, 647 parts, egg, 262 parts of white granulated sugars, 48 parts of citric acids, 346 parts, flour, 75 parts of salad oils, 147 parts, cream, 133 parts of malt syrups, 29 parts of peanut oil, 22 parts of ready-mixed oils.
Above-mentioned balsam pear cake is realized by following steps:
(1) preparation of Bitter Melon Juice: 559 parts, fresh balsam pear is cleaned up, and stripping and slicing, then puts into the water that rustless steel container adds 1.5 times and boil 5min at 95 ℃, then takes out making beating, by 4 layers of filtered through gauze, gets its filtrate cooling, makes Bitter Melon Juice;
(2) beat: 48 parts of 647 parts, egg, 262 parts of white granulated sugars, Bitter Melon Juice and citric acids are put into agitator, first by middling speed, beat 3min, using top gear instead makes sugar be dissolved in fast egg liquid again, and constantly beat and pour air, form the foaming structure that egg sugar mixes, when the volume growth of foaming structure stops whipping during to 3 times of original volume;
(3) mix: by after 346 parts, flour, 75 parts of salad oils, 147 parts, cream, 133 parts of mixing and stirring of malt syrup, be added in egg sugar mix-froth structure, be uniformly mixed into gently the batter of evenly sending out loose, this operation will complete in 4min; After sending out loose side and sticking with paste and modulate, add 29 parts of 22 parts of ready-mixed oils and peanut oil slow uniform mixings; Wherein, flour, through 300 mesh sieves, is crossed 5 times;
(4) injection molding: layer overlay cake paper in mould, be then coated with last layer ready-mixed oil, the batter modulating is injected to grilled mold, enter modulus and account for 2/3 of model volume;
(5) baking: during baking, will have enough steam in roasted room, be divided into three phases: first stage face fire temperature is 122 ℃, and fire in a stove before fuel is added temperature is 255 ℃; Second stage face fire temperature is 270 ℃, and fire in a stove before fuel is added temperature is 285 ℃; Phase III is progressively reduced to 190 ℃ by face fire, and the fire in a stove before fuel is added is reduced to 150 ℃; First stage baking time is 6min, and second stage baking time is 10min, and phase III baking time is 5min;
(6) brush oil: cake surface brush skim stand oil;
(7) demoulding: cooling packing after the demoulding, is finished product.
The above; it is only the preferably specific embodiment of the present invention; but protection scope of the present invention is not limited to this; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; according to technical scheme of the present invention and inventive concept thereof, be equal to replacement or changed, within all should being encompassed in protection scope of the present invention.
Claims (6)
1. a balsam pear cake, it is characterized in that, in weight portion, its component is: 483～596 parts, balsam pear, 521～675 parts, egg, 202～311 parts of white granulated sugars, 36～57 parts of citric acids, 287～398 parts, flour, 63～89 parts of salad oils, 135～172 parts, cream, 112～153 parts of malt syrups, 22～36 parts of peanut oil, 15～27 parts of ready-mixed oils.
2. balsam pear cake as claimed in claim 1, it is characterized in that, the weight portion of described component is: 543～576 parts, balsam pear, 623～655 parts, egg, 245～280 parts of white granulated sugars, 43～51 parts of citric acids, 336～355 parts, flour, 69～80 parts of salad oils, 141～153 parts, cream, 122～143 parts of malt syrups, 27～31 parts of peanut oil, 19～24 parts of ready-mixed oils.
3. balsam pear cake as claimed in claim 2, it is characterized in that, the weight portion of described component is: 559 parts, balsam pear, 647 parts, egg, 262 parts of white granulated sugars, 48 parts of citric acids, 346 parts, flour, 75 parts of salad oils, 147 parts, cream, 133 parts of malt syrups, 29 parts of peanut oil, 40 parts of ready-mixed oils.
4. the preparation method of any described balsam pear cake of claim 1～3, is characterized in that, comprises the following steps:
(1) preparation of Bitter Melon Juice: fresh balsam pear is cleaned up, and stripping and slicing, then puts into the water that rustless steel container adds 1.5 times and boil 5min at 95 ℃, then takes out making beating, by 4 layers of filtered through gauze, gets its filtrate cooling, makes Bitter Melon Juice;
(2) beat: egg, white granulated sugar, Bitter Melon Juice and citric acid are put into agitator, first by middling speed, beat 2～3min, using top gear instead makes sugar be dissolved in fast egg liquid again, and constantly beat and pour air, form the foaming structure that egg sugar mixes, when the volume growth of foaming structure stops whipping during to 2～3 times of original volume;
(3) mix: by after flour, salad oil, cream, malt syrup mixing and stirring, be added in egg sugar mix-froth structure, be uniformly mixed into gently the batter of evenly sending out loose, this operation will complete in 3～5min; After sending out loose side and sticking with paste and modulate, add peanut oil ready-mixed oil slow uniform mixing;
(4) injection molding: layer overlay cake paper in mould, be then coated with last layer ready-mixed oil, the batter modulating is injected to grilled mold, enter modulus and account for 2/3 of model volume;
(5) baking: during baking, furnace temperature is wanted suitably, and will have enough steam in roasted room;
(6) brush oil: cake surface brush skim stand oil;
(7) demoulding: cooling packing after the demoulding, is finished product.
5. the preparation method of balsam pear cake as claimed in claim 4, is characterized in that, the flour in step (3) will prior mistake 300 mesh sieves, crosses 3～5 times.
6. the preparation method of balsam pear cake as claimed in claim 4, is characterized in that, the baking in step (5) is divided into three phases: first stage face fire temperature is 118～125 ℃, and fire in a stove before fuel is added temperature is 250～260 ℃; Second stage face fire temperature is 270 ℃, and fire in a stove before fuel is added temperature is 270～300 ℃; Phase III is progressively reduced to 180～200 ℃ by face fire, and the fire in a stove before fuel is added is reduced to 140～160 ℃; First stage baking time is 4～7min, and second stage baking time is 8～10min, and phase III baking time is 5～8min.
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| CN106036442A (en) * | 2016-05-31 | 2016-10-26 | 安徽巧美滋食品有限公司 | Green and healthy cakes |
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Application publication date: 20140305 |