CN104719405A - 一种花生蛋糕及其制备方法 - Google Patents

一种花生蛋糕及其制备方法 Download PDF

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Publication number
CN104719405A
CN104719405A CN201310720293.6A CN201310720293A CN104719405A CN 104719405 A CN104719405 A CN 104719405A CN 201310720293 A CN201310720293 A CN 201310720293A CN 104719405 A CN104719405 A CN 104719405A
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CN
China
Prior art keywords
preparation
cake
peanut
granulated sugar
peanut oil
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Pending
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CN201310720293.6A
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English (en)
Inventor
王祎男
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Shandong Vocational College of Science and Technology
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Shandong Vocational College of Science and Technology
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Publication date
Application filed by Shandong Vocational College of Science and Technology filed Critical Shandong Vocational College of Science and Technology
Priority to CN201310720293.6A priority Critical patent/CN104719405A/zh
Publication of CN104719405A publication Critical patent/CN104719405A/zh
Pending legal-status Critical Current

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Classifications

    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

本发明提出一种花生蛋糕及其制备方法，其配方如下：取鸡蛋：500克，添加砂糖150g，塔塔粉5g，盐3g，低筋粉150g，淀粉25g，白砂糖50g，花生油100g，牛奶100g，泡打粉5g，分四个步骤混合制作。通过以上配方设置，相比较色拉油，大大提升了蛋糕的营养价值。花生油的脂肪酸构成是比较好的，易于人体消化和吸收。

Description

一种花生蛋糕及其制备方法
技术领域
本发明涉及食品加工领域，特别是一种花生蛋糕及其制作方法。
背景技术
传统的蛋糕加工过程中为了避免生成其他气味，都会选择是用味道比较淡的色拉油作为原料。色拉油气味清新，但是其营养价值远低于一般食用油，本技术采用花生油替代色拉油制作蛋糕，花生油含不饱和脂肪酸80%以上（其中含油酸41.2%，亚油酸37.6%）。另外还含有软脂酸，硬脂酸和花生酸等饱和脂肪酸19.9%。
发明内容
本发明提出一种花生蛋糕及其制备方法，其配方如下：取鸡蛋：500克，添加砂糖 150g，塔塔粉 5g， 盐  3g，低筋粉 150g，淀粉   25g，白砂糖 50g，花生油 100g，牛奶100g，泡打粉 5g，分四个步骤混合制作。
通过以上配方设置，相比较色拉油，大大提升了蛋糕的营养价值。花生油的脂肪酸构成是比较好的，易于人体消化和吸收。
具体实施方式
本发明制作方法如下：1．蛋白和蛋黄分开，分别放在容器中。2．将牛奶、白砂糖放入盆中，用蛋抽搅匀，加入花生油，搅匀，筛入低筋粉、淀粉、泡打粉，搅匀。3.蛋白加入塔塔粉搅拌均匀，分三次加入白砂糖打发至硬性发泡。4．三之一蛋白加入到蛋黄中，翻拌均匀，然后将蛋黄酱倒回蛋白盆内，翻拌均匀。5.将蛋糕糊放入模具中，用刮板刮平。6.放入烤箱，烘烤温度设置为上火165摄氏度，下火150摄氏度，烘烤时间35分钟。7.倒扣冷却后脱模。使用花生油，可使人体内胆固醇分解为胆汁酸并排出体外，从而降低血浆中胆固醇的含量。另外上，花生油中还含有甾醇、麦胚酚、磷脂、维生素E、胆碱等对人体有益的物质。经常食用花生油，可以防止皮肤皱裂老化，保护血管壁，防止血栓形成，有助于预防动脉硬化和冠心病。花生油中的胆碱，还可改善人脑的记忆力，延缓脑功能衰退。

Claims (1)

1.一种花生蛋糕及其制备方法，其配方如下：取鸡蛋：500克，添加砂糖 150g，塔塔粉 5g， 盐  3g，低筋粉 150g，淀粉   25g，白砂糖 50g，花生油 100g，牛奶100g，泡打粉 5g，分四个步骤混合制作。
CN201310720293.6A 2013-12-24 2013-12-24 一种花生蛋糕及其制备方法 Pending CN104719405A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310720293.6A CN104719405A (zh) 2013-12-24 2013-12-24 一种花生蛋糕及其制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310720293.6A CN104719405A (zh) 2013-12-24 2013-12-24 一种花生蛋糕及其制备方法

Publications (1)

Publication Number Publication Date
CN104719405A true CN104719405A (zh) 2015-06-24

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CN201310720293.6A Pending CN104719405A (zh) 2013-12-24 2013-12-24 一种花生蛋糕及其制备方法

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106259796A (zh) * 2016-10-17 2017-01-04 内江职业技术学院 一种含有天冬多糖的保健蛋糕及其制作方法
CN107136168A (zh) * 2017-07-03 2017-09-08 吕梁学院 玛卡保健蛋糕制作方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106259796A (zh) * 2016-10-17 2017-01-04 内江职业技术学院 一种含有天冬多糖的保健蛋糕及其制作方法
CN107136168A (zh) * 2017-07-03 2017-09-08 吕梁学院 玛卡保健蛋糕制作方法

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Application publication date: 20150624