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

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/145Acids, 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