CN104663835A - Purple sweet potato and poria cocos cake and preparation method thereof - Google Patents
Purple sweet potato and poria cocos cake and preparation method thereof Download PDFInfo
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- CN104663835A CN104663835A CN201510119158.5A CN201510119158A CN104663835A CN 104663835 A CN104663835 A CN 104663835A CN 201510119158 A CN201510119158 A CN 201510119158A CN 104663835 A CN104663835 A CN 104663835A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The invention discloses a purple sweet potato and poria cocos cake. The purple sweet potato and poria cocos cake comprises the following raw materials in parts by weight: 30-40 parts of wheat flour, 30-50 parts of mashed purple sweet potato, 20-30 parts of corn pulp, 10-20 parts of poria cocos, 5-10 parts of mashed yam, 5-10 parts of protein powder, 5-15 parts of edible mushrooms, 5-15 parts of gorgon fruit, 8-10 parts of fig, 10-15 parts of coconut oil, 15-25 parts of white sugar, 5-10 parts of raisin, 3-5 parts of walnut kernel and 2-4 parts of pine kernel. The preparation method of the purple sweet potato and poria cocos cake comprises the following steps of (1) raw material processing; (2) pressurization cooking; (3) mashing; (4) kernel baking; (6) dough preparing; (7) moulding; and (8) baking. The purple sweet potato and poria cocos cake is high in nutritive value, can improve the immune capability, nourish skin, nourish spleen, boost kidney and nourish stomach, and has rich delicacy and nut flavour and no food additives, so the purple sweet potato and poria cocos cake is safe and reliable for eating.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, specifically a kind of purple potato cake and preparation method thereof.
Background technology
Purple potato has outside the nutritional labeling of common Ipomoea batatas, is also rich in selenium element, ferro element and anthocyanidin.Purple potato has certain health care functions, is the food in current nuisanceless, green, organic food.High nutrition and there is the purple potato of certain health care and processing based food is more and more subject to the favor of consumer, purple potato on market and processing based food thereof can not meet the daily demand of people, and the mouthfeel and the health value that therefore increase purple potato and deep-processed food become to be the theme.
Summary of the invention
The object of the present invention is to provide a kind of purple potato cake and preparation method thereof, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A kind of purple potato cake, comprises according to the raw material of weight portion: wheat flour 30-40 part, purple mashed potatoes 30-50 part, maize pulp 20-30 part, Poria cocos 10-20 part, Chinese yam mud 5-10 part, albumen powder 5-10 part, edible mushroom 5-15 part, Gorgon fruit 5-15 part, fig 8-10 part, coconut oil 10-15 part, white sugar 15-25 part, raisins 5-10 part, hickory kernel 3-5 part, SEMEN PINI KORAIENSIS 2-4 part.
As the further scheme of the present invention: described purple potato cake, comprises according to the raw material of weight portion: wheat flour 35 parts, purple mashed potatoes 40 parts, maize pulp 25 parts, 15 parts, Poria cocos, 7.5 parts, Chinese yam mud, albumen powder 7.5 parts, edible mushroom 10 parts, Gorgon fruit 10 parts, fig 9 parts, coconut oil 12 5 parts, white sugar 20 parts, raisins 7.5 parts, hickory kernel 4 parts, SEMEN PINI KORAIENSIS 3 parts.
As the present invention's further scheme: the preparation method of described purple potato cake, comprises the following steps:
(1) Feedstock treating: by maize pulp 60 ~ 75 DEG C of hot-water soaks 40 ~ 60 minutes, pulls out for subsequent use after making that maize pulp is moisture and reaching 35% ~ 45%; Wheat flour sieve process for subsequent use; Chinese yam peeling, Gorgon fruit, Poria cocos, purple potato are cleaned for subsequent use; Raisins impurity elimination, cleans for subsequent use; Fig is diced for subsequent use; White sugar is dissolved in the water for subsequent use;
(2) pressure cooking: by soaked maize pulp, peeling Chinese yam, Gorgon fruit, Poria cocos, the boiling in autoclaving pot of purple potato, condition is gauge pressure 100 ~ 140 kPas, 60 ~ 90 minutes time;
(3) well-done raw material in step (2) is pressed into mixed soil;
(4) toast: toast after hickory kernel and SEMEN PINI KORAIENSIS removal of impurities respectively, baking temperature is 150 ~ 200 DEG C, bake to fragrance effusion, medium well; Clean raisins are dried;
(5) dough is modulated: will add wheat flour, albumen powder, edible mushroom, coconut oil, white sugar water mixing kneading in the mixed soil of step (3), dough preparing well leaves standstill 20 ~ 30 minutes afterwards;
(6) shaping: to adopt the method for artificial compression molding to make the biscuit base of various shape, embed raisins, fig fourth, hickory kernel and SEMEN PINI KORAIENSIS respectively on biscuit base surface;
(7) toast: sent in baking oven by biscuit base and toast, enter stove end temperature 150 ~ 180 DEG C, end temperature 250 ~ 280 DEG C of coming out of the stove, baking time 5 ~ 8 minutes, gets product.
As the present invention's further scheme: the 70 DEG C of hot-water soaks 50 minutes of the maize pulp in step (1), pull out for subsequent use after making that maize pulp is moisture and reaching 40%.
As the present invention's further scheme: the gauge pressure 120 kPas of pressure cooking in step (2), 75 minutes time.
As the present invention's further scheme: in step (5), dough preparing well leaves standstill 25 minutes afterwards.
As the present invention's further scheme: enter stove end temperature 165 DEG C in step (7), end temperature 265 DEG C of coming out of the stove, baking time 6.5 minutes.
Compared with prior art, the invention has the beneficial effects as follows: the present invention for major ingredient with purple potato, maize pulp and wheat flour, is equipped with albumen powder, edible mushroom, Chinese yam, Gorgon fruit, Fuling Decoction and face, is of high nutritive value, health can be regulated, improve body immunity, nourishes rough skin, reinforcing spleen and kidney nourishing the stomach, add appropriate sugar, oil, kernel again, there is stronger mountain delicacy nut fragrance, and without any food additives, edible safety is reliable.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of purple potato cake, comprises according to the raw material of weight portion: wheat flour 30 parts, purple mashed potatoes 30 parts, maize pulp 20 parts, 10 parts, Poria cocos, 5 parts, Chinese yam mud, albumen powder 5 parts, edible mushroom 5 parts, Gorgon fruit 5 parts, fig 8 parts, coconut oil 10 parts, white sugar 15 parts, raisins 5 parts, hickory kernel 3 parts, SEMEN PINI KORAIENSIS 2 parts.
A preparation method for purple potato cake, comprises the following steps:
(1) Feedstock treating: by maize pulp 60 DEG C of hot-water soaks 40 minutes, pulls out for subsequent use after making that maize pulp is moisture and reaching 35%; Wheat flour sieve process for subsequent use; Chinese yam peeling, Gorgon fruit, Poria cocos, purple potato are cleaned for subsequent use; Raisins impurity elimination, cleans for subsequent use; Fig is diced for subsequent use; White sugar is dissolved in the water for subsequent use;
(2) pressure cooking: by soaked maize pulp, peeling Chinese yam, Gorgon fruit, Poria cocos, the boiling in autoclaving pot of purple potato, condition is gauge pressure 100 kPas, 60 minutes time;
(3) well-done raw material in step (2) is pressed into mixed soil;
(4) toast: toast after hickory kernel and SEMEN PINI KORAIENSIS removal of impurities respectively, baking temperature is 150 DEG C, bake to fragrance effusion, medium well; Clean raisins are dried;
(5) dough is modulated: will add wheat and powder, albumen powder, edible mushroom, coconut oil, white sugar water mixing kneading in the mixed soil of step (3), dough preparing well leaves standstill 20 minutes afterwards;
(6) shaping: to adopt the method for artificial compression molding to make the biscuit base of various shape, embed raisins, fig fourth, hickory kernel and SEMEN PINI KORAIENSIS respectively on biscuit base surface;
(7) toast: sent in baking oven by biscuit base and toast, enter stove end temperature 150 DEG C, end temperature 250 DEG C of coming out of the stove, baking time 5 minutes, gets product.
Embodiment two
A kind of purple potato cake, comprises according to the raw material of weight portion: wheat flour 35 parts, purple mashed potatoes 40 parts, maize pulp 25 parts, 15 parts, Poria cocos, 75 parts, Chinese yam mud, albumen powder 7.5 parts, edible mushroom 10 parts, Gorgon fruit 10 parts, fig 9 parts, coconut oil 12.5 parts, white sugar 20 parts, raisins 75 parts, hickory kernel 4 parts, SEMEN PINI KORAIENSIS 3 parts.
A preparation method for purple potato cake, comprises the following steps:
(1) Feedstock treating: by maize pulp 70 DEG C of hot-water soaks 50 minutes, pulls out for subsequent use after making that maize pulp is moisture and reaching 40%; Wheat flour sieve process for subsequent use; Chinese yam peeling, Gorgon fruit, Poria cocos, purple potato are cleaned for subsequent use; Raisins impurity elimination, cleans for subsequent use; Fig is diced for subsequent use; White sugar is dissolved in the water for subsequent use;
(2) pressure cooking: by soaked maize pulp, peeling Chinese yam, Gorgon fruit, Poria cocos, the boiling in autoclaving pot of purple potato, condition is the dry handkerchief of gauge pressure 120,75 minutes time;
(3) well-done raw material in step (2) is pressed into mixed soil;
(4) toast: toast after hickory kernel and SEMEN PINI KORAIENSIS removal of impurities respectively, baking temperature is 175 DEG C, bake to fragrance effusion, medium well; Clean raisins are dried;
(5) dough is modulated: will add wheat flour, albumen powder, edible mushroom, coconut oil, white sugar water mixing kneading in the mixed soil of step (3), dough preparing well leaves standstill 25 minutes afterwards;
(6) shaping: to adopt the method for artificial compression molding to make the biscuit base of various shape, embed raisins, fig fourth, hickory kernel and SEMEN PINI KORAIENSIS respectively on biscuit base surface;
(7) toast: sent in baking oven by biscuit base and toast, enter stove end temperature 165 DEG C, end temperature 265 DEG C of coming out of the stove, baking time 65 minutes, gets product.
Embodiment three
A kind of purple potato cake, comprises according to the raw material of weight portion: wheat flour 40 parts, purple mashed potatoes 50 parts, maize pulp 30 parts, 20 parts, Poria cocos, 10 parts, Chinese yam mud, albumen powder 10 parts, edible mushroom 15 parts, Gorgon fruit 15 parts, fig 10 parts, coconut oil 15 parts, white sugar 25 parts, raisins 10 parts, hickory kernel 5 parts, SEMEN PINI KORAIENSIS 4 parts.
A preparation method for purple potato cake, comprises the following steps:
(1) Feedstock treating: by maize pulp 75 DEG C of hot-water soaks 60 minutes, pulls out for subsequent use after making that maize pulp is moisture and reaching 45%; Wheat flour sieve process for subsequent use; Chinese yam peeling, Gorgon fruit, Poria cocos, purple potato are cleaned for subsequent use; Raisins impurity elimination, cleans for subsequent use; Fig is diced for subsequent use; White sugar is dissolved in the water for subsequent use;
(2) pressure cooking: by soaked maize pulp, peeling Chinese yam, Gorgon fruit, Poria cocos, the boiling in autoclaving pot of purple potato, condition is gauge pressure 140 kPas, 90 minutes time;
(3) well-done raw material in step (2) is pressed into mixed soil;
(4) toast: toast after hickory kernel and SEMEN PINI KORAIENSIS removal of impurities respectively, baking temperature is 200 DEG C, bake to fragrance effusion, medium well; By clean grape in drying;
(5) dough is modulated: will add wheat flour, albumen powder, edible mushroom, coconut oil, white sugar water mixing kneading in the mixed soil of step (3), dough preparing well leaves standstill 30 minutes afterwards;
(6) shaping: to adopt the method for artificial compression molding to make the biscuit base of various shape, embed raisins, fig fourth, hickory kernel and SEMEN PINI KORAIENSIS respectively on biscuit base surface;
(7) toast: sent in baking oven by biscuit base and toast, enter stove end temperature 180 DEG C, end temperature 280 DEG C of coming out of the stove, baking time 8 minutes, gets product.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (7)
1. a purple potato cake, it is characterized in that, comprise according to the raw material of weight portion: wheat flour 30-40 part, purple mashed potatoes 30-50 part, maize pulp 20-30 part, Poria cocos 10-20 part, Chinese yam mud 5-10 part, albumen powder 5-10 part, edible mushroom 5-15 part, Gorgon fruit 5-15 part, fig 8-10 part, coconut oil 10-15 part, white sugar 15-25 part, raisins 5-10 part, hickory kernel 3-5 part, SEMEN PINI KORAIENSIS 2-4 part.
2. purple potato cake according to claim 1, it is characterized in that, comprise according to the raw material of weight portion: wheat flour 35 parts, purple mashed potatoes 40 parts, maize pulp 25 parts, 15 parts, Poria cocos, 7.5 parts, Chinese yam mud, albumen powder 7.5 parts, edible mushroom 10 parts, Gorgon fruit 10 parts, fig 9 parts, coconut oil 12.5 parts, white sugar 20 parts, raisins 7.5 parts, hickory kernel 4 parts, SEMEN PINI KORAIENSIS 3 parts.
3. a preparation method for the purple potato cake as described in as arbitrary in claim 1-2, is characterized in that, comprise the following steps:
(1) Feedstock treating: by maize pulp 60 ~ 75 DEG C of hot-water soaks 40 ~ 60 minutes, pulls out for subsequent use after making that maize pulp is moisture and reaching 35% ~ 45%; Wheat flour process of sieving is for subsequent use, and Chinese yam peeling, Gorgon fruit, Poria cocos, purple potato are cleaned for subsequent use: raisins impurity elimination, clean for subsequent use; Fig is diced for subsequent use; White sugar is dissolved in the water for subsequent use;
(2) pressure cooking: by soaked maize pulp, peeling Chinese yam, Gorgon fruit, Poria cocos, the boiling in autoclaving pot of purple potato, condition is gauge pressure 100 ~ 140 kPas, 60 ~ 90 minutes time;
(3) well-done raw material in step (2) is pressed into mixed soil:
(4) toast: toast after hickory kernel and SEMEN PINI KORAIENSIS removal of impurities respectively, baking temperature is 150 ~ 200 DEG C, bake to fragrance effusion, medium well; Clean raisins are dried:
(5) dough is modulated: will add wheat flour, albumen powder, edible mushroom, coconut oil, white sugar water mixing kneading in the mixed soil of step (3), dough preparing well leaves standstill 20 ~ 30 minutes afterwards;
It is (6) shaping: to adopt the method for artificial compression molding to make the biscuit base of various shape, embed raisins, fig fourth, hickory kernel and SEMEN PINI KORAIENSIS respectively on biscuit base surface,
(7) toast: sent in baking oven by biscuit base and toast, enter stove end temperature 150 ~ 180 DEG C, end temperature 250 ~ 280 DEG C of coming out of the stove, baking time 5 ~ 8 minutes, gets product.
4. the preparation method of purple potato cake according to claim 3, is characterized in that, the 70 DEG C of hot-water soaks 50 minutes of the maize pulp in step (1), pulls out for subsequent use after making that maize pulp is moisture and reaching 40%.
5. the preparation method of purple potato cake according to claim 3, is characterized in that, the gauge pressure 120 kPas of pressure cooking in step (2), 75 minutes time.
6. the preparation method of purple potato cake according to claim 3, is characterized in that, in step (5), dough preparing well leaves standstill 25 minutes afterwards.
7. the preparation method of purple potato cake according to claim 3, is characterized in that, enters stove end temperature 165 DEG C in step (7), end temperature 265 DEG C of coming out of the stove, baking time 65 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510119158.5A CN104663835A (en) | 2015-03-18 | 2015-03-18 | Purple sweet potato and poria cocos cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510119158.5A CN104663835A (en) | 2015-03-18 | 2015-03-18 | Purple sweet potato and poria cocos cake and preparation method thereof |
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| CN104663835A true CN104663835A (en) | 2015-06-03 |
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| CN201510119158.5A Pending CN104663835A (en) | 2015-03-18 | 2015-03-18 | Purple sweet potato and poria cocos cake and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819033A (en) * | 2017-03-31 | 2017-06-13 | 镇远县李氏食品有限责任公司 | A kind of lily purple potato cake and preparation method thereof |
| CN108835622A (en) * | 2018-06-23 | 2018-11-20 | 刘道灵 | A kind of dendrobium nobile composition and preparation method thereof with enhancing immune function |
| CN111838255A (en) * | 2019-04-19 | 2020-10-30 | 青援食品有限公司 | Poria cocos and sweet potato biscuit and preparation method thereof |
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2015
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Patent Citations (6)
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| CN1535619A (en) * | 2003-04-07 | 2004-10-13 | 尹凤琴 | Spleen-fortifying kidney-supplementing and heart-nounishing dumplings |
| CN102047932A (en) * | 2009-10-29 | 2011-05-11 | 瞿续波 | Method for preparing corn biscuits |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106819033A (en) * | 2017-03-31 | 2017-06-13 | 镇远县李氏食品有限责任公司 | A kind of lily purple potato cake and preparation method thereof |
| CN108835622A (en) * | 2018-06-23 | 2018-11-20 | 刘道灵 | A kind of dendrobium nobile composition and preparation method thereof with enhancing immune function |
| CN111838255A (en) * | 2019-04-19 | 2020-10-30 | 青援食品有限公司 | Poria cocos and sweet potato biscuit and preparation method thereof |
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Application publication date: 20150603 |