CN104206482A - Purple sweet potato and cheese cake processing technology - Google Patents
Purple sweet potato and cheese cake processing technology Download PDFInfo
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- CN104206482A CN104206482A CN201310214117.5A CN201310214117A CN104206482A CN 104206482 A CN104206482 A CN 104206482A CN 201310214117 A CN201310214117 A CN 201310214117A CN 104206482 A CN104206482 A CN 104206482A
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- sweet potato
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- purple sweet
- dough
- processing technology
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Abstract
The invention relates to a purple sweet potato and cheese cake processing technology and belongs to the technical field of food processing. The purple sweet potato and cheese cake processing technology comprises the steps of raw material preparation, pressurized steaming and boiling, dough preparation, forming, baking, cooling and packaging. A purple sweet potato and cheese cake made according to the technology has the rich purple sweet potato flavor and the rich cheese flavor and tastes sweet and soft.
Description
Technical field:
The present invention belongs to food processing field, is specifically related to a kind of preparation method of purple sweet potato milk cheese cake.
Background technology:
In recent years, along with the enhancing of people's health care consciousness, increasing functional food attract attention, purple potato is exactly one wherein, purple potato contains a large amount of dietary fibers, faecal volume can be increased, promote enterogastric peristalsis, play profit just, the anti-effect treated constipation, shorten the time of ight soil by enteron aisle simultaneously, reduce the contact of harmful substance and enteron aisle, keep cleaning intestinal tract, there is the effect of Constipation and anti-curing cancers, purple another nutritional characteristic of potato is exactly containing a large amount of anthocyanidin, anthocyanidin is the water-soluble pigment of a class in essence, but be again a kind of strong antioxidant simultaneously, it can protect human body from the damage of free radical, prevent such as arthritis, cancer, the various diseases such as heart disease, anthocyanidin can also strengthen blood vessel elasticity, improve the smoothness of the circulatory system and enhancement skin, inflammation-inhibiting and allergy, improve the pliability in joint, for the women liked to be beautiful, anthocyanidin also has an other spotlight to be exactly its skin-care effect, it not only can by making skin become smooth and high resilience to the suppression of elastoser and Collagenase, can also by strengthening blood vessel elasticity, improve the circulatory system, women is allowed to reach beauty from inside to outside.
Summary of the invention:
The preparation method of the purple sweet potato milk cheese cake that object of the present invention provides a kind of numerous women to like.
The present invention is realized by following preparation method:
1. raw material prepares: white granulated sugar adds in milk, put in micro-wave oven, moderate heat one minute, be heated to milk tepor, put into dusty yeast to stir evenly, high-strength flour, milk and dusty yeast, egg is put in bread producing machine and is rubbed one time to substantially agglomerating by the program of bread, add salt rub several under, butter is cut fritter and is put into, restart after closed chartered plane, several all over to extension phase by the program repeating kneading of bread, dough is smooth and flexible, pull-up one can membrane, one stab gently in the middle of film, the edge of broken hole is very smooth, the dough rubbed stays that to carry out first time fermentation in bread producing machine large to original twice, select the program of " fermentation group ", need one and a half hours winter, judge whether that the method for having fermented is with a finger-dipping point flour, dough stabs a hole, extract group after finger out can not bounce back or sink, , next be the preparation of the yellow filling of milk, the a little milk of custard powder is stirred evenly, egg is dispersed as egg liquid, be mixed evenly, remaining milk is boiled by pannikin moderate heat, boil while stir, add lucky scholar time crack to stick with paste, change little fire, ceaselessly stir, after a few minutes, magma sticks with paste meeting more and more thickness, from fire, add butter while hot and stir into smooth filling,
2. pressure cooking: purple potato is cleaned section water proof and cook, the time is half an hour;
3. modulate dough: with spoon, the purple potato cooked is pressed into purple mashed potatoes, then taken out by the above-mentioned dough fermented, gently rub exhaust, segmentation, is twisted into ball, lax 10 minutes;
4. shaping: the dough relaxed, roll circular musculus cutaneus, wrap into the yellow filling of milk and purple potato filling, be bundled into steamed stuffed bun, the steamed stuffed bun pleat that turns over puts into the fermentation of carton second time down, can burn heat one pot of water with steamer, Guan Huohou, is placed on steamed stuffed bun and steams lattice top fermentation, and steamer taken out by the bread fermented (roughly expanding 2 times), put, after the steam on surface leaves, when gently touching tack-free, (yolk is broken up to brush one deck egg yolk liquid lightly, add some points salt, water of adding some points stirs evenly);
5. toast: baking box preheating, enters stove by 200 degree, cures and comes out of the stove for about 15 minutes;
6. cooling packing: biscuit come out of the stove after on baking tray naturally cool, treat temperature be down to less than 50 degrees Celsius through pack finished product;
This product has stronger purple potato and cheese fragrance, the sweet silk floss of flavour.
Detailed description of the invention:
1. raw material prepares: white granulated sugar adds in milk, put in micro-wave oven, moderate heat one minute, be heated to milk tepor, put into dusty yeast to stir evenly, high-strength flour, milk and dusty yeast, egg is put in bread producing machine and is rubbed one time to substantially agglomerating by the program of bread, add salt rub several under, butter is cut fritter and is put into, restart after closed chartered plane, several all over to extension phase by the program repeating kneading of bread, dough is smooth and flexible, pull-up one can membrane, one stab gently in the middle of film, the edge of broken hole is very smooth, the dough rubbed stays that to carry out first time fermentation in bread producing machine large to original twice, select the program of " fermentation group ", need one and a half hours winter, judge whether that the method for having fermented is with a finger-dipping point flour, dough stabs a hole, extract group after finger out can not bounce back or sink, , next be the preparation of the yellow filling of milk, the a little milk of custard powder is stirred evenly, egg is dispersed as egg liquid, be mixed evenly, remaining milk is boiled by pannikin moderate heat, boil while stir, add lucky scholar time crack to stick with paste, change little fire, ceaselessly stir, after a few minutes, magma sticks with paste meeting more and more thickness, from fire, add butter while hot and stir into smooth filling,
2. pressure cooking: purple potato is cleaned section water proof and cook, the time is half an hour;
3. modulate dough: with spoon, the purple potato cooked is pressed into purple mashed potatoes, then taken out by the above-mentioned dough fermented, gently rub exhaust, segmentation, is twisted into ball, lax 10 minutes;
4. shaping: the dough relaxed, roll circular musculus cutaneus, wrap into the yellow filling of milk and purple potato filling, be bundled into steamed stuffed bun, the steamed stuffed bun pleat that turns over puts into the fermentation of carton second time down, can burn heat one pot of water with steamer, Guan Huohou, is placed on steamed stuffed bun and steams lattice top fermentation, and steamer taken out by the bread fermented (roughly expanding 2 times), put, after the steam on surface leaves, when gently touching tack-free, (yolk is broken up to brush one deck egg yolk liquid lightly, add some points salt, water of adding some points stirs evenly);
5. toast: baking box preheating, enters stove by 200 degree, cures and comes out of the stove for about 15 minutes;
6. cooling packing: biscuit come out of the stove after on baking tray naturally cool, treat temperature be down to less than 50 degrees Celsius through pack finished product.
Claims (1)
1. the processing technology of purple sweet potato milk cheese cake, is characterized in that:
Raw material prepares: fermented dough, stirs the yellow filling of milk; Pressure cooking: purple potato is cooked; Modulation dough: be twisted into ball; Shaping: to select the dough relaxed, roll circular musculus cutaneus, wrap into the yellow filling of milk and purple potato filling, be bundled into steamed stuffed bun; Baking: baking box preheating, enters stove by 200 degree, cures and comes out of the stove for about 15 minutes; Cooling packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310214117.5A CN104206482A (en) | 2013-05-31 | 2013-05-31 | Purple sweet potato and cheese cake processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310214117.5A CN104206482A (en) | 2013-05-31 | 2013-05-31 | Purple sweet potato and cheese cake processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104206482A true CN104206482A (en) | 2014-12-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310214117.5A Pending CN104206482A (en) | 2013-05-31 | 2013-05-31 | Purple sweet potato and cheese cake processing technology |
Country Status (1)
| Country | Link |
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| CN (1) | CN104206482A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902256A (en) * | 2018-07-28 | 2018-11-30 | 唯珍（北京）食品科技有限公司 | A kind of freezing purple potato cake and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070119136A (en) * | 2006-06-14 | 2007-12-20 | 하경란 | Red bean bread and its manufacturing method |
| CN102258072A (en) * | 2011-08-18 | 2011-11-30 | 王俐 | Moon cake with sweet potato black sesame stuffing |
| CN102742626A (en) * | 2012-07-03 | 2012-10-24 | 陈奇 | Custard ice crust mooncake |
| CN102885163A (en) * | 2012-10-11 | 2013-01-23 | 宁波大学 | Tuckahoe-flavored functional cheese cake and preparation method thereof |
-
2013
- 2013-05-31 CN CN201310214117.5A patent/CN104206482A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070119136A (en) * | 2006-06-14 | 2007-12-20 | 하경란 | Red bean bread and its manufacturing method |
| CN102258072A (en) * | 2011-08-18 | 2011-11-30 | 王俐 | Moon cake with sweet potato black sesame stuffing |
| CN102742626A (en) * | 2012-07-03 | 2012-10-24 | 陈奇 | Custard ice crust mooncake |
| CN102885163A (en) * | 2012-10-11 | 2013-01-23 | 宁波大学 | Tuckahoe-flavored functional cheese cake and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902256A (en) * | 2018-07-28 | 2018-11-30 | 唯珍（北京）食品科技有限公司 | A kind of freezing purple potato cake and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141217 |
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| WD01 | Invention patent application deemed withdrawn after publication |