CN104431719A - Flavored sponge cake and preparation method thereof - Google Patents
Flavored sponge cake and preparation method thereof Download PDFInfo
- Publication number
- CN104431719A CN104431719A CN201410724325.4A CN201410724325A CN104431719A CN 104431719 A CN104431719 A CN 104431719A CN 201410724325 A CN201410724325 A CN 201410724325A CN 104431719 A CN104431719 A CN 104431719A
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- Prior art keywords
- rice
- parts
- powder
- sponge cake
- wine
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
Abstract
The invention relates to a flavored sponge cake and a preparation method thereof. The flavored sponge cake comprises the following raw materials: sticky rice, polished round-grained rice, long-shaped rice, common buckwheat rice, pearl barley, Huangshan maofeng tea powder, green tea powder, Napoleon wine, concentrated whey proteins, lecithin, konjaku flour, xylitol, fragrant and sweet baking powder, vitamin B1, vitamin B2, vitamin C, wine aroma and cheese custard stuffing. The preparation method comprises the following steps: after cleaning, soaking, airing and fermenting the sticky rice, polished round-grained rice, long-shaped rice, common buckwheat rice and pearl barley, adding other ingredients; and finally steaming. The sponge cake prepared by the invention is complete in nutrient type, rich in content, unique in flavor, excellent in antioxidant effect, suitable for industrial production and stable in product quality.
Description
Technical field
The present invention relates to a kind of steamed sponge cake and preparation method thereof, specifically relate to a kind of local flavor steamed sponge cake and preparation method thereof.
Background technology
Steamed sponge cake is a kind of Chinese name snack, has edible history more of a specified duration in China various places.Traditional steamed sponge cake be a kind of with glutinous rice, long-grained nonglutinous rice etc. for primary raw material, after a series of manufacturing procedure, steam ripe cake class snack food product.Often as cake or companion's hand gift use of festival celebration wedding feast, implied meaning Bubukao steps on, and has good luck.Tradition steamed sponge cake mostly is sweet mouth, uses the raw materials such as glutinous rice, brown sugar, lard, red date, sweet osmanthus, is applicable to existing steaming and now eats, and cold rear quality of steaming again is hardening gradually, and mouthfeel reduces rapidly.These with traditional materials feature steamed sponge cake formulas today this pursue low sugar, low fat health diet epoch inapplicable.
Summary of the invention
Technical problem to be solved by this invention is the shortcoming part overcome existing for steamed sponge cake of the prior art, provides a kind of nutrition, healthy low-sugar low-fat local flavor steamed sponge cake and preparation method thereof.
In order to solve technical problem of the present invention, the technical solution used in the present invention is:
A kind of local flavor steamed sponge cake, comprises the raw material of following weight portion: glutinous rice 450-550 part, polished rice 100-200 part, long-grained nonglutinous rice 50-80 part, sweet buckwheat rice 30-50 part, seed of Job's tears 20-60 part, Huangshan Maofeng tea powder 20-50 part, matcha powder 10-40 part, apoleon's wine 10-50 part, WPC 1-20 part, lecithin 0.1-0.5 part, konjaku flour 0.1-0.5 part, xylitol 80-150 part, fragrant and sweet baking powder 1-10 part, Cobastab
10.0015-0.003 part, Cobastab
20.0015-0.0035 part, vitamin C 4-5 part, red wine perfume (or spice) are carried 8-15 part, are played department's milk yellow filling 200-300 part.
The preparation method of above-mentioned local flavor steamed sponge cake, comprises the steps:
(1) clean: glutinous rice, polished rice, long-grained nonglutinous rice, sweet buckwheat rice, the seed of Job's tears are fully eluriated totally;
(2) soak: add pure water, the volume ratio of pure water and step (1) Raw is: 1-1.5: 1, presses thin bamboo strips used for weaving, takes out thin bamboo strips used for weaving after 12h, pours out excessive water;
(3) air-dry: to enter flour mill wet-milling and become powder, powder in dry ventilation volatilize excessive moisture to both hands hold powder can be agglomerating, but quality bonding is tight, and can disperse after pressing, now powder water content is about 30%;
(4) ferment: in above-mentioned ground rice material, add Maofeng tea powder, matcha powder fully mix to be placed in insulating box with apoleon's wine in cylinder and deposit 4h;
(5) WPC, lecithin, konjaku flour, xylitol, baking powder, Cobastab is then added
1, Cobastab
2, vitamin C adds after sieving in cylinder and mix with powder, sprays apoleon's wine, after mixing, sieve at the superficial layer of mixture, add red wine perfume (or spice) and carry and mixing thoroughly, enter mould, embedded and taken charge of the milk Huang filling heart;
(6) steam: enter after steam box steams 25-30min and brush tea-seed oil while hot at the product of maturation.
Wherein, the temperature in described step (4) in insulating box is 25-30 DEG C.
Beneficial effect of the present invention is:
1. nutrient categories is complete, rich content.Tradition steamed sponge cake is Cereals class converted products, be that major ingredient processes mainly with polished rice, glutinous rice, especially maximum with B complex nutrient, mineral loss in process, this patent product is by the channel of fortification and nutrient complementation, invent a kind of nutrient categories complete, the local flavor steamed sponge cake of rich content;
2. peculiar flavour.This patent product uses with the fresh tea leaf in its powder compatibility matcha powder processed, and with apoleon's wine heat-preservation fermentation 4h at normal temperatures, form a kind of scented wine local flavor of slightly tea astringent sense, unique flavor, antioxidant effect is good;
3. processing process is applicable to suitability for industrialized production processing.The preparation technology of invention product, is applicable to suitability for industrialized production, constant product quality;
4. product for shelf-stable, repeatedly backheat, do not affect edible quality, and antiageing effect is good.
Detailed description of the invention
Embodiment 1
A kind of local flavor steamed sponge cake, comprises the raw material of following weight portion: 450 parts, glutinous rice, polished rice 100 parts, long-grained nonglutinous rice 50 parts, 30 parts, sweet buckwheat rice, the seed of Job's tears 20 parts, 20 parts, Huangshan Maofeng tea powder, matcha powder 10 parts, apoleon's wine 10 parts, WPC 1 part, 0.1 part, lecithin, konjaku flour 0.1 part, xylitol 80 parts, fragrant and sweet baking powder 1 part, Cobastab
10.0015 part, Cobastab
20.0015 part, vitamin C 4 parts, red wine perfume (or spice) carries yellow 200 parts, the fillings of 8 part, department milk.
Embodiment 2
A kind of local flavor steamed sponge cake, comprises the raw material of following weight portion: 550 parts, glutinous rice, polished rice 200 parts, long-grained nonglutinous rice 80 parts, 50 parts, sweet buckwheat rice, the seed of Job's tears 60 parts, 50 parts, Huangshan Maofeng tea powder, matcha powder 40 parts, apoleon's wine 50 parts, WPC 20 parts, 0.5 part, lecithin, konjaku flour 0.5 part, xylitol 150 parts, fragrant and sweet baking powder 10 parts, Cobastab
10.003 part, Cobastab
20.0035 part, vitamin C 5 parts, red wine perfume (or spice) carries yellow 300 parts, the fillings of 15 part, department milk.
Embodiment 3
A kind of local flavor steamed sponge cake, comprises the raw material of following weight portion: 500 parts, glutinous rice, polished rice 150 parts, long-grained nonglutinous rice 60 parts, 40 parts, sweet buckwheat rice, the seed of Job's tears 40 parts, 30 parts, Huangshan Maofeng tea powder, matcha powder 20 parts, apoleon's wine 30 parts, WPC 10 parts, 0.3 part, lecithin, konjaku flour 0.3 part, xylitol 100 parts, fragrant and sweet baking powder 5 parts, Cobastab
10.002 part, Cobastab
20.002 part, vitamin C 4.5 parts, red wine perfume (or spice) carries yellow 250 parts, the fillings of 10 part, department milk.
The fragrant bag of red wine in embodiment 1 ~ 3 is drawn together: raisins and red wine, its preparation method is: raisins clean decontamination in pure water, after draining away the water, red wine and raisins soak by 1: 1 volume ratio, in refrigerator cold-storage 12h, take out, be particle and enrich full, the red wine perfume (or spice) of claret pool band red wine local flavor is carried.
The preparation method of the local flavor steamed sponge cake of embodiment 1 ~ 3 is as follows:
(1) clean: glutinous rice, polished rice, long-grained nonglutinous rice, sweet buckwheat rice, the seed of Job's tears are fully eluriated totally; The effect of cleaning is: anti-physical hazard factor is mixed into powder, affects products taste and quality.
(2) soak: add pure water, the volume ratio of pure water and step (1) Raw is: 1-1.5: 1, presses thin bamboo strips used for weaving, takes out thin bamboo strips used for weaving after 12h, pours out excessive water; Replace light water to carry out the immersion of rice material with pure water, mainly prevent the mouthfeel of different quality and the factor such as soft durometer, ph from impacting products'texture, affect the standardized production of product.Because sweet buckwheat rice quality is comparatively light, the easily floating and water surface, causes water suction uneven, affects the quality of abrasive dust, so with the compacting of thin bamboo strips used for weaving, the powder quality only having the sufficient grain of rice of water suction to grind out is just even, otherwise easily affects hardness and the mouthfeel of product.
(3) air-dry: to enter flour mill wet-milling and become powder, powder in dry ventilation volatilize excessive moisture to both hands hold powder can be agglomerating, but quality bonding is tight, and can disperse after pressing, now powder water content is about 30%; The powder moisture that wet-milling mode processes is too high, directly uses, and the steamed sponge cake product produced is weak, without loose stable pore space structure, yielding; Hypohydration, the steamed sponge cake product institutional framework produced is loose, is stiff powdery, cannot makes steamed sponge cake.Make the powder water content general control of steamed sponge cake about 30%.
(4) ferment: in above-mentioned ground rice material, add Maofeng tea powder, matcha powder fully mix to be placed in insulating box with apoleon's wine in cylinder and deposit 4h, the temperature in insulating box is 25-30 DEG C; Maofeng tea powder tea Flavor foot, but color and luster is excessively shallow, be difficult to that product formation is smeared dark brown, the color matching of matcha powder is effective, but excessive use easily produces bitter taste, and the tea local flavor of matcha powder is not enough, therefore use with Maofeng tea powder and matcha powder compatibility, complement each other, formed while better smearing dark brown pool, tea local flavor is obvious; Apoleon's wine is that minority can merge with tea local flavor a kind of blending liquor forming better tea wine delicate fragrance local flavor, and by fermentation, after flavor substance and powder fully merge, produce local flavor denseer, and the anti-oxidation efficacy of Tea Polyphenols is better.
(5) WPC, lecithin, konjaku flour, xylitol, fragrant and sweet baking powder, Cobastab is then added
1, Cobastab
2, vitamin C adds after sieving in cylinder and mix with powder, sprays apoleon's wine, after mixing, sieve at the superficial layer of mixture, add red wine perfume (or spice) and carry and mixing thoroughly, enter mould, embedded and taken charge of the milk Huang filling heart;
B family vitamin is that rice material loses maximum nutrients in immersion with process, passes through B family vitamin Cobastab main in rice material here
1, Cobastab
2carry out fortification.
WPC is the source of high-quality animal protein, be complete protein, it contains the necessary 8 kinds of necessary amino acid of human body, reasonable mixture ratio, close to human body requirements ratio, be growth in humans, growth, the indispensable essence substance of anti-ageing vital movement of waiting for a long time.In rice raw material, lysine lacks, and is its first limiting amino acids, so use WPC mainly to utilize protein complementary action, is intended to the nutritive value improving product here.
Lecithin, konjaku flour are a kind of age resisters preferably, mainly prevent starch retrogradation.
Vitamin C is a kind of antioxidant, is mainly used in extending shelf life of products.
Fragrant and sweet baking powder is a kind of neutral leavening agent, while helping product bulk, can be product flavouring.
(6) steam: enter after steam box steams 25-30min and brush tea-seed oil while hot at the product of maturation.Tea-seed oil in steamed sponge cake surface brush; One is for highlighting color and luster; Two is the local flavors for strengthening tea oil, gives prominence to the local flavor of this money steamed sponge cake; Three is moisten and protective effect.
Above content is only citing made for the present invention and explanation; affiliated those skilled in the art make various amendment to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from the design of invention or surmount this scope as defined in the claims, protection scope of the present invention all should be belonged to.
Claims (5)
1. a local flavor steamed sponge cake, it is characterized in that, comprise the raw material of following weight portion: glutinous rice 450-550 part, polished rice 100-200 part, long-grained nonglutinous rice 50-80 part, sweet buckwheat rice 30-50 part, seed of Job's tears 20-60 part, Huangshan Maofeng tea powder 20-50 part, matcha powder 10-40 part, apoleon's wine 10-50 part, WPC 1-20 part, lecithin 0.1-0.5 part, konjaku flour 0.1-0.5 part, xylitol 80-150 part, fragrant and sweet baking powder 1-10 part, Cobastab
10.0015-0.003 part, Cobastab
20.0015-0.0035 part, vitamin C 4-5 part, red wine perfume (or spice) are carried 8-15 part, are played department's milk yellow filling 200-300 part.
2. local flavor steamed sponge cake according to claim 1, it is characterized in that, comprise the raw material of following weight portion: 500 parts, glutinous rice, polished rice 150 parts, long-grained nonglutinous rice 60 parts, 40 parts, sweet buckwheat rice, the seed of Job's tears 40 parts, 30 parts, Huangshan Maofeng tea powder, matcha powder 20 parts, apoleon's wine 30 parts, WPC 10 parts, 0.3 part, lecithin, konjaku flour 0.3 part, xylitol 100 parts, fragrant and sweet baking powder 5 parts, Cobastab
10.002 part, Cobastab
20.002 part, vitamin C 4.5 parts, red wine perfume (or spice) carries yellow 250 parts, the fillings of 10 part, department milk.
3. local flavor steamed sponge cake according to claim 1, it is characterized in that, the fragrant bag of described red wine is drawn together: raisins and red wine, its preparation method is: raisins clean decontamination in pure water, and after draining away the water, red wine and raisins soak by 1:1 volume ratio, in refrigerator cold-storage 12h, take out, be particle and enrich full, the red wine perfume (or spice) of claret pool band red wine local flavor is carried.
4. the preparation method of the local flavor steamed sponge cake according to any one of claim 1 ~ 2, is characterized in that, comprise the steps:
(1) clean: glutinous rice, polished rice, long-grained nonglutinous rice, sweet buckwheat rice, the seed of Job's tears are fully eluriated totally;
(2) soak: add pure water, the volume ratio of pure water and step (1) Raw is: 1-1.5: 1, presses thin bamboo strips used for weaving, takes out thin bamboo strips used for weaving after 12h, pours out excessive water;
(3) air-dry: to enter flour mill wet-milling and become powder, powder in dry ventilation volatilize excessive moisture to both hands hold powder can be agglomerating, but quality bonding is tight, and can disperse after pressing, now powder water content is about 30%;
(4) ferment: in above-mentioned ground rice material, add Maofeng tea powder, matcha powder fully mix to be placed in insulating box with apoleon's wine in cylinder and deposit 4h;
(5) WPC, lecithin, konjaku flour, xylitol, fragrant and sweet baking powder, Cobastab is then added
1, Cobastab
2, vitamin C adds after sieving in cylinder and mix with powder, sprays apoleon's wine, after mixing, sieve at the superficial layer of mixture, add red wine perfume (or spice) and carry and mixing thoroughly, enter mould, embedded and taken charge of the milk Huang filling heart;
(6) steam: enter after steam box steams 25-30min and brush tea-seed oil while hot at the product of maturation.
5. the preparation method of local flavor steamed sponge cake according to claim 4, is characterized in that, the temperature in described step (4) in insulating box is 25-30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410724325.4A CN104431719A (en) | 2014-12-03 | 2014-12-03 | Flavored sponge cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410724325.4A CN104431719A (en) | 2014-12-03 | 2014-12-03 | Flavored sponge cake and preparation method thereof |
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| CN104431719A true CN104431719A (en) | 2015-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410724325.4A Pending CN104431719A (en) | 2014-12-03 | 2014-12-03 | Flavored sponge cake and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234951A (en) * | 2016-08-06 | 2016-12-21 | 陈荣 | A kind of grape flavor side's cake and processing method thereof |
| CN108719393A (en) * | 2018-09-03 | 2018-11-02 | 大连民族大学 | A kind of lotus-seed-heart powder cheese cake and preparation method thereof |
| CN116195708A (en) * | 2023-04-04 | 2023-06-02 | 中华全国供销合作总社杭州茶叶研究所 | Tea steamed sponge cake and preparation method thereof |
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| CN101406310A (en) * | 2008-10-27 | 2009-04-15 | 江南大学 | Method for preparing anti-aging rice-cake |
| CN101543253A (en) * | 2009-05-14 | 2009-09-30 | 戎新庄 | Technique for manufacturing snow lotus rice-cake |
| CN102450574A (en) * | 2010-10-19 | 2012-05-16 | 李卫华 | Health care black glutinous rice cake |
| CN103315218A (en) * | 2013-07-01 | 2013-09-25 | 安徽科技学院 | Low-sugar low-fat matcha sponge cake and preparation method thereof |
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2014
- 2014-12-03 CN CN201410724325.4A patent/CN104431719A/en active Pending
Patent Citations (5)
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| CN101223900A (en) * | 2008-01-24 | 2008-07-23 | 单良才 | Compound mixed grain nourishing food and producing method thereof |
| CN101406310A (en) * | 2008-10-27 | 2009-04-15 | 江南大学 | Method for preparing anti-aging rice-cake |
| CN101543253A (en) * | 2009-05-14 | 2009-09-30 | 戎新庄 | Technique for manufacturing snow lotus rice-cake |
| CN102450574A (en) * | 2010-10-19 | 2012-05-16 | 李卫华 | Health care black glutinous rice cake |
| CN103315218A (en) * | 2013-07-01 | 2013-09-25 | 安徽科技学院 | Low-sugar low-fat matcha sponge cake and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234951A (en) * | 2016-08-06 | 2016-12-21 | 陈荣 | A kind of grape flavor side's cake and processing method thereof |
| CN108719393A (en) * | 2018-09-03 | 2018-11-02 | 大连民族大学 | A kind of lotus-seed-heart powder cheese cake and preparation method thereof |
| CN116195708A (en) * | 2023-04-04 | 2023-06-02 | 中华全国供销合作总社杭州茶叶研究所 | Tea steamed sponge cake and preparation method thereof |
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Application publication date: 20150325 |
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