CN104824565A - Milk flavor millet cake and preparing method thereof - Google Patents
Milk flavor millet cake and preparing method thereof Download PDFInfo
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- CN104824565A CN104824565A CN201510264241.1A CN201510264241A CN104824565A CN 104824565 A CN104824565 A CN 104824565A CN 201510264241 A CN201510264241 A CN 201510264241A CN 104824565 A CN104824565 A CN 104824565A
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Abstract
The invention discloses milk flavor millet cake and a preparing method thereof. The preparing method comprises the following steps: respectively grinding millets and sticky rice into millet powder and sticky rice powder and separating egg white of eggs from the yolk for later use; stirring the yolk, adding white granulated sugar, milk and 1/2 water into the yolk and continuously stirring the yolk; adding the millet powder and adding residual water in the stirring process to form rice flour paste; stirring the egg white and honey to form a mixed liquid; adding the sticky rice powder into the rice flour paste three times and stirring the mixture in a ropy state, then adding the mixed liquid and uniformly stirring the mixture to obtain powder dough; and putting a proper amount of dough in a steamer mould, naturally forming the dough and steaming for 20 minutes at 100 DEG C. According to the milk flavor millet cake prepared by the preparing method disclosed by the invention, the sticky rice powder is added, so that the millet cake with the milk has enough toughness, is rich in nutrient and soft and flexible in taste and generates strong rice fragrance which is mixed with light faint scent of honey and milk; the egg white and the egg yolk are separately added, so that the absorption and the utilization of raw material nutrition are ensured.
Description
Technical field
The invention belongs to food processing field, relate to a kind of millet cake, specifically a kind of milk fragrance millet cake and preparation method thereof.
Background technology
Chinese patent application publication No. CN 103637056 A discloses a kind of millet cake and preparation method thereof, is made up of egg, white sugar, millet, honey and glutinous millet raw material, the feature that its product has that quality is soft, fragrant taste, resting period are long.
But the said goods weak point is: though 1, glutinous millet have glutinous matter and non-glutinous matter not, the millet cake made heat edible after freezing, and millet cake surface still there will be the situation of splitting, and toughness deficiency, affects product appearance; 2, egg is one of the abundantest food of nutrition, but, the a lot of people of possibility does not also know, although coexist in an eggshell, egg white and yolk are two kinds of diverse foods, and nutritive value also has a great difference, egg is pulled an oar together with white sugar, the amino acid in egg protein can be made to form the bond of fructosyl lysine, and this material is not easily absorbed by the body, and have impact on the nutritive value of egg; Though 3, the said goods quality is soft, mouthfeel lacks continuous soft.
Summary of the invention
The object of the present invention is to provide that a kind of toughness is sufficient, nutritious, mouthfeel is continuous soft, there is millet cake of the fragrant and milk fragrance of strong rice and preparation method thereof.
Object of the present invention can be achieved through the following technical solutions:
Milk fragrance millet cake, is made up of the raw material of following weight portion: millet 3.8-4.2 part, glutinous rice 3.8-4.2 part, egg 4.8-5.2 part, white granulated sugar 3-4 part, milk 0.1-0.3 part, honey 0.2-0.4 part, water 2.8-3.2 part;
This milk fragrance millet cake is made up of the method for following order:
Millet, glutinous rice grind into millet powder, glutinous rice flour respectively, are separated egg white and yolk in egg, stand-by;
Stir yolk, add in yolk white granulated sugar, milk and 1/2 water, continue stir;
Add millet powder, in whipping process, add remaining water, form rice flower milk;
Egg white and honey are stirred, forms mixed liquor;
Divide in rice flower milk and add glutinous rice flour stirring for three times, in thick, then add above-mentioned mixed liquor, stir and make powder ball;
Get appropriate powder ball and put into steamer mould, naturally shaping, steam 20min at 100 DEG C.
The weight adding glutinous rice flour for described three times is followed successively by 1/2,1/4,1/4.
Present invention also offers a kind of milk fragrance millet cake preparation method, the method comprises the step of following order:
Millet, glutinous rice grind into millet powder, glutinous rice flour respectively, are separated egg white and yolk in egg, stand-by;
Stir yolk, add in yolk white granulated sugar, milk and 1/2 water, continue stir;
Add millet powder, in whipping process, add remaining water, form rice flower milk;
Egg white and honey are stirred, forms mixed liquor;
Divide in rice flower milk and add glutinous rice flour stirring for three times, in thick, then add above-mentioned mixed liquor, stir and make powder ball;
Get appropriate powder ball and put into steamer mould, naturally shaping, steam 20min at 100 DEG C.
Beneficial effect of the present invention: the milk fragrance millet cake that the present invention obtains adds glutinous rice flour, makes that the millet cake toughness after adding milk is pure, nutritious, mouthfeel is continuous soft, produces strong rice perfume and merges light honey, milk delicate fragrance; Separately adding of egg white and yolk, ensure that absorbing of raw material nutrition.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
" part " of the present invention expression " 500g ".
Embodiment 1
4 portions of millets, 4 parts of glutinous rice are ground into millet powder, glutinous rice flour respectively, is separated egg white and yolk in 5 parts of eggs, stand-by; Stir yolk, in yolk, add the water of 3 portions of white granulated sugars, 0.2 portion of milk and 1.5 parts, continue to stir; In the yolk of above-mentioned stirring, add millet powder, in whipping process, add the water of residue 1.5 parts, form rice flower milk; Egg white and 0.3 part of honey are stirred, forms mixed liquor; The glutinous rice flour adding 1/2,1/4,1/4 of gross weight in rice flower milk respectively stirs, and in thick, then adds above-mentioned mixed liquor, stirs and make powder ball; Get appropriate powder ball and put into steamer mould, naturally shaping, steam 20min at 100 DEG C, make milk fragrance millet cake.Freezingly at this product-18 DEG C preserve 12 months.Eating method: high fire about 1 minute in microwave; Or water boil after steam about 6-8 minute; Or cook rear two sides and be roasted into golden yellow edible.Milk fragrance millet cake adds glutinous rice flour, make that the millet cake toughness after adding milk is pure, nutritious, mouthfeel continuous soft, sugariness is moderate, meets popular taste, produce strong rice perfume and merge light honey, milk delicate fragrance; Separately adding of egg white and yolk, ensure that absorbing of raw material nutrition.
Embodiment 2
3.8 portions of millets, 4.2 parts of glutinous rice are ground into millet powder, glutinous rice flour respectively, is separated egg white and yolk in 5.2 parts of eggs, stand-by; Stir yolk, in yolk, add the water of 3.5 portions of white granulated sugars, 0.1 portion of milk and 1..4 part, continue to stir; In the yolk of above-mentioned stirring, add millet powder, in whipping process, add the water of residue 1.4 parts, form rice flower milk; Egg white and 0.2 part of honey are stirred, forms mixed liquor; The glutinous rice flour adding 1/2,1/4,1/4 of gross weight in rice flower milk respectively stirs, and in thick, then adds above-mentioned mixed liquor, stirs and make powder ball; Get appropriate powder ball and put into steamer mould, naturally shaping, steam 20min at 100 DEG C, make milk fragrance millet cake.
Embodiment 3
4.2 portions of millets, 3.8 parts of glutinous rice are ground into millet powder, glutinous rice flour respectively, is separated egg white and yolk in 4.8 parts of eggs, stand-by; Stir yolk, in yolk, add the water of 4 portions of white granulated sugars, 0.3 portion of milk and 1.6 parts, continue to stir; In the yolk of above-mentioned stirring, add millet powder, in whipping process, add the water of residue 1.6 parts, form rice flower milk; Egg white and 0.4 part of honey are stirred, forms mixed liquor; The glutinous rice flour adding 1/2,1/4,1/4 of gross weight in rice flower milk respectively stirs, and in thick, then adds above-mentioned mixed liquor, stirs and make powder ball; Get appropriate powder ball and put into steamer mould, naturally shaping, steam 20min at 100 DEG C, make milk fragrance millet cake.
White sand flavour of candy is sweet, property is put down, and returns spleen, lung channel has moistening lung to promote the production of body fluid, cough-relieving and middle beneficial lung, irritability of releiving, enriching yin, seasoning, except halitosis, treats sore and remove wine poison, separate effect of bittern poison.
Milk contains abundant mineral matter, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum.The rareest, milk is the best source of human calcium, and calcium phosphorus ration is very suitable, is beneficial to the absorption of calcium.
Millet is containing protein, higher than rice.In every 100 grams fatty 1.7 grams, 76.1 grams, carbohydrate, is all not less than paddy and wheat.The carrotene do not contained in general grain, the every 100 grams of content of millet reach 0.12 milligram, and the content of vitamin B1 occupies first of all grain.Except edible, also can to make wine, making maltose.
As everyone knows, egg is one of the abundantest food of nutrition.But, a lot of people of possibility does not also know, although coexist in an eggshell, egg white and yolk are two kinds of diverse foods, and nutritive value also has a great difference.
The maximum differential of egg white and yolk shows lipid aspect.The content of yolk lipid is 280 times of egg white.In fact, in whole egg, the lipid of 98% all concentrates in yolk, and the lipid in egg white is few.
Approximately containing 40 kinds of protein in egg white, as ovalbumin, ovum conalbumin, ovomucin, ovum adhesive protein, ovoglobulin etc.Protein in yolk is vitellin and livitin two kinds mainly.The nutritive value of these protein is similar.Carbohydrate in egg white is mannose and galactolipin mainly, then mainly glucose in yolk.The nutritive value difference of these carbohydrates is little.
Mineral matter aspect, egg white and yolk have bigger difference again.Yolk not only mineral matter total amount is 2 times of egg white, and trace element, as iron, zinc, selenium equal size exceed egg white far away especially.
Vitamin aspect, egg white and yolk difference big, than between the two fat difference more very.Liposoluble vitamin in egg, as VitAVitE, vitamin D, vitamin K etc. almost all concentrate in yolk, does not contain in egg white substantially.In water soluble vitamin, vitamin B1 is mainly in yolk, and egg white does not contain substantially; Vitamin B2 yolk and egg white content similar; Vitamin C does not all have in yolk and egg white.
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 invention or surmount this scope as defined in the claims, protection scope of the present invention all should be belonged to.
Claims (3)
1. milk fragrance millet cake, is characterized in that, is made up of the raw material of following weight portion: millet 3.8-4.2 part, glutinous rice 3.8-4.2 part, egg 4.8-5.2 part, white granulated sugar 3-4 part, milk 0.1-0.3 part, honey 0.2-0.4 part, water 2.8-3.2 part;
This milk fragrance millet cake is made up of the method for following order:
Millet, glutinous rice grind into millet powder, glutinous rice flour respectively, are separated egg white and yolk in egg, stand-by;
Stir yolk, add in yolk white granulated sugar, milk and 1/2 water, continue stir;
Add millet powder, in whipping process, add remaining water, form rice flower milk;
Egg white and honey are stirred, forms mixed liquor;
Divide in rice flower milk and add glutinous rice flour stirring for three times, in thick, then add above-mentioned mixed liquor, stir and make powder ball;
Get appropriate powder ball and put into steamer mould, naturally shaping, steam 20min at 100 DEG C.
2. milk fragrance millet cake according to claim 1, is characterized in that, the weight adding glutinous rice flour for described three times is followed successively by 1/2,1/4,1/4.
3. milk fragrance millet cake preparation method, is characterized in that, the method comprises the step of following order:
Millet, glutinous rice grind into millet powder, glutinous rice flour respectively, are separated egg white and yolk in egg, stand-by;
Stir yolk, add in yolk white granulated sugar, milk and 1/2 water, continue stir;
Add millet powder, in whipping process, add remaining water, form rice flower milk;
Egg white and honey are stirred, forms mixed liquor;
Divide in rice flower milk and add glutinous rice flour stirring for three times, in thick, then add above-mentioned mixed liquor, stir and make powder ball;
Get appropriate powder ball and put into steamer mould, naturally shaping, steam 20min at 100 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510264241.1A CN104824565A (en) | 2015-05-21 | 2015-05-21 | Milk flavor millet cake and preparing method thereof |
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| CN201510264241.1A CN104824565A (en) | 2015-05-21 | 2015-05-21 | Milk flavor millet cake and preparing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261729A (en) * | 2016-08-14 | 2017-01-04 | 谢芳 | A kind of yellow millet cake and processing method thereof |
| CN107509919A (en) * | 2016-06-17 | 2017-12-26 | 长沙思麦食品开发有限公司 | A kind of preparation method of polished glutinous rice cake |
| CN107647253A (en) * | 2016-07-23 | 2018-02-02 | 童孝云 | A kind of children's date cake and preparation method thereof |
| CN110432431A (en) * | 2019-09-19 | 2019-11-12 | 吉林农业大学 | It is a kind of Huang millet coarse cereals steam cake and preparation method thereof |
| CN112641040A (en) * | 2021-01-20 | 2021-04-13 | 李红光 | Yellow rice cake capable of maintaining beauty and keeping young |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509919A (en) * | 2016-06-17 | 2017-12-26 | 长沙思麦食品开发有限公司 | A kind of preparation method of polished glutinous rice cake |
| CN107647253A (en) * | 2016-07-23 | 2018-02-02 | 童孝云 | A kind of children's date cake and preparation method thereof |
| CN106261729A (en) * | 2016-08-14 | 2017-01-04 | 谢芳 | A kind of yellow millet cake and processing method thereof |
| CN110432431A (en) * | 2019-09-19 | 2019-11-12 | 吉林农业大学 | It is a kind of Huang millet coarse cereals steam cake and preparation method thereof |
| CN112641040A (en) * | 2021-01-20 | 2021-04-13 | 李红光 | Yellow rice cake capable of maintaining beauty and keeping young |
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Application publication date: 20150812 |
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