CN104855484A - Poria cocos and red date chiffon cake and manufacturing method thereof - Google Patents
Poria cocos and red date chiffon cake and manufacturing method thereof Download PDFInfo
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- CN104855484A CN104855484A CN201510303779.9A CN201510303779A CN104855484A CN 104855484 A CN104855484 A CN 104855484A CN 201510303779 A CN201510303779 A CN 201510303779A CN 104855484 A CN104855484 A CN 104855484A
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Abstract
The invention relates to a poria cocos and red date chiffon cake and a manufacturing method thereof. According to the formua, the poria cocos and red date chiffon cake comprises, by weight, 22-28 parts of special flour for cakes, 17-21 parts of red date, 9-11 parts of poria cocos, 21-25 parts of white granulated sugar, 0.3 part of salt, 70-80 parts of eggs and 11-13 parts of edible vegetable oil; and the novel poria cocos and red date chiffon cake is manufactured through the processing of the raw materials. The poria cocos and red date chiffon cake is fine and smooth in taste, soft, delicious and good in color and has the effects of inducing diuresis and excreting dampness, strengthening the spleen and stomach, resisting cancer and reducing blood fat.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of Poria cocos red date chiffon cake and preparation method thereof.
Background technology
Chiffon cake is the characteristic cake method for making adopting egg and egg yolk to be separated from each other.Wherein utilize albumen to rise [8] sent out, so mouthfeel very soft tender refreshing, pliability is better, and moisture is higher, not containing leavening agent, just can produce delicious cake.The feature highly significant of chiffon cake, it has the cake body of soft solid, the smooth mouth of mouthfeel silk, and local flavor is graceful.It hardens slightly unlike spongecake, and mouthfeel is slightly dry.Its fat content is also so high unlike butter cake, and non-greasy of tasting more is conducive to healthy.Therefore, chiffon cake wins liking of consumers in general with its outstanding feature.
Poria cocos is daily common Chinese medicine, and its shape is as Ipomoea batatas, and inner one-tenth white, epidermis is pink colour.Poria cocos is the mushroom depending on pine roots growth, different name pine Siberian cocklebur, pine potato, loose potato etc.Poria cocos kind commercially has Poria cocos block, Poria cocos powder, Indian buead tablet etc.Its taste is sweet, light, and property is put down.Be suitable as medicinal food material and add diet.Its mild in medicine property and, daily food utensil has effect of clearing damp and promoting diuresis, strengthening the spleen and stomach, anticancer and reducing blood lipid.A lot of people's all eating Poria cocos goods in ancient times, such as everybody Soviet Union and Eastern Europe slope of Song dynasty, he is the pancake that does of edible Poria cocos throughout the year, and it is still gathered around have a prodigious memory and strong health over sixty-year-old.So normal food Poria cocos contributes to health.
Red date has another name called date etc., and its taste is sweet, warm in nature, all has plantation throughout the country.From ancient times, Chinese have the custom of edible red date, can say that red date is the little food of tradition of China.Red date color and luster is ruddy, Charming fragrance, with its oxidation resistant effect and very popular of improving looks.Containing abundant vitamin A, vitamin C, Cobastab in red date
1and Cobastab
2, therefore, red date has the good reputation of natural complex ball.Many foods can play prevents and treats osteoporosis and anaemia, also has the function of nourishing the liver anti-cancer in addition.Containing abundant vitamin and amino acid in fresh jujube, this has certain preventive and therapeutic effect for hypertension.Pregnant woman should eat red date more, can play effect of blood-enriching tranquillizing and acceleration body recovery.
The strong fragrance of red date can give the local flavor of cake uniqueness, tastes better to eat, meanwhile also increases the nutritive value of cake.In cake, add Poria cocos just can adjust health status by diet.Therefore, Poria cocos red date chiffon cake of the present invention is the instant food having nutrition and health care effect concurrently, not only meets the nutritional need that people are daily, meanwhile also for the exploitation of cake kind opens new thinking direction.
Summary of the invention
The object of the present invention is to provide a kind of nutritious Poria cocos red date chiffon cake having health care concurrently and preparation method thereof.
The formula of Poria cocos red date chiffon cake of the present invention, by weight, primary raw material is: cake wheat flour specially 22 ~ 28 parts, red date 17 ~ 21 parts, 9 ~ 11 parts, Poria cocos, white granulated sugar 21 ~ 25 parts, salt 0.3 part, 70 ~ 80 parts, egg, edible vegetable oil 11 ~ 13 parts.
A preparation method for Poria cocos red date chiffon cake, comprises the following steps:
1) pretreatment of raw material
The preparation of red date fragment: fresh date is cleaned (stoning).After red date block is cut into by knife fritter, mince fast.
The preparation of Poria cocos powder: Poria cocos block is placed in pulverizer, is ground into powder successively, and to separating twice be carried out, just can smash evenly.Make sure to keep in mind each amount too much unsuitable, otherwise can pulverizer be damaged.
The pretreatment of cake raw material: select fresh egg, removes eggshell, egg white is separated with yolk.Select tailored flour for cake, weigh and sieve for subsequent use.
2) modulation of egg part
First egg and egg yolk are separated (can not obscure mutually).Egg yolk fractions adds oily salt, puts aside for subsequent use.Again egg white is fully dismissed: first stir two or three minutes with 4 grades, to convert again high-grade rapid stirring, Icing Sugar is made evenly to dissolve in egg liquid, and draw circle whipping, it is made fully to contact with air, the foaming structure that so easy formation is plentiful, when egg liquid fully stirs completely, its volume can rise to 3 times of original volume, at this moment stops beating.Then with electric mixer, egg yolk fractions is stirred evenly, pour egg yolk fractions into after flour sieving, stir.
3) modulation of batter and stirring
First, the egg white sent is divided and adds for three times in yolk paste, first get the protein paste accomplished fluently and put into yolk paste, mix evenly in incision on shape of cutting the dish with scraper.And then residual protein paste is poured into.Continue to beat evenly with scraper, make sure to keep in mind firmly to stir, more can not mixing time long.
4) mould is entered
The cake modulated is stuck with paste and evenly pours in film tool, and to entering 2/3rds of mould.Then shake twice on desk, bubble is wherein gone out from bottom, makes its quality more even.Otherwise bake the cake taken and wherein have large bubble, affect the global tissue texture of cake.The batter modulated should not be placed for a long time in atmosphere, the formation air pocket otherwise minute bubbles wherein can break, and the volume that can affect cake makes its quality uneven.
5) bake
First by upper and lower for baking box preheating 180 DEG C, 20min.Then the cake installed is stuck with paste and put into baking box.Get angry 175 DEG C, lower fiery 180 DEG C, baking 25min.
6) demoulding
Bake the cake after maturation can come out of the stove, then cake is taken out from mould, be cooled to normal temperature.Cake now touches flexible, the cake body in solid state stability.
The invention has the advantages that: red date and the chopping of Poria cocos block or add after pulverizing, make the Poria cocos red date chiffon cake delicate mouthfeel of preparation, soft good to eat, good colour there is effect of clearing damp and promoting diuresis, strengthening the spleen and stomach, anticancer and reducing blood lipid.
Detailed description of the invention:
Embodiment 1: the preparation method of a kind of Poria cocos red date of the present invention chiffon cake, prepare according to following steps:
1) pretreatment of raw material
The preparation of red date fragment: get fresh date 78g and clean (stoning).After red date block is cut into by knife fritter, mince fast.
The preparation of Poria cocos powder: get Poria cocos block 40g and be placed in pulverizer, be ground into powder successively, and will carry out separating twice, just can smash evenly.Make sure to keep in mind each amount too much unsuitable, otherwise can pulverizer be damaged.
The pretreatment of cake raw material: get fresh egg 300, removes eggshell, egg white is separated with yolk.Select tailored flour for cake, weigh and sieve for subsequent use.
2) modulation of egg part
First egg and egg yolk are separated (can not obscure mutually).Egg yolk fractions adds salt 1.2g and edible vegetable oil 48g, puts aside for subsequent use.Again egg white is fully dismissed: first stir two or three minutes with 4 grades, to convert again high-grade rapid stirring, Icing Sugar is made evenly to dissolve in egg liquid, and draw circle whipping, it is made fully to contact with air, the foaming structure that so easy formation is plentiful, when egg liquid fully stirs completely, its volume can rise to 3 times of original volume, at this moment stops beating.Then with electric mixer, egg yolk fractions is stirred evenly, pour egg yolk fractions into after 100g flour sieving, stir.
3) modulation of batter and stirring
First, the egg white sent is divided and adds for three times in yolk paste, first get the protein paste accomplished fluently and put into yolk paste, mix evenly with scraper in incision on shape of cutting the dish, note drawing circle with scraper.And then residual protein paste is poured into.Continue to beat evenly with scraper, make sure to keep in mind firmly to stir, more can not mixing time long, this is in order to avoid albumen is affected and froth breaking.Then up turn from bottom with scraper, the shape that becomes to cut the dish stirs well, and is not easy froth breaking like this, the state that this gimmick can make cake keep soft.The thin and thick of cake paste quality is also very important in addition.If cake is stuck with paste too thick or too rarely all to be had an impact to its interior tissue.This mainly fill a prescription in wet feed and siccative imbalance institute extremely.If batter is too thick, suitable water, milk can be added, also can add some vegetable juice to regulate viscosity.If batter modulation is too rare, can suitably add flour to improve.
4) mould is entered
The cake modulated is stuck with paste and evenly pours in film tool, and to entering 2/3rds of mould.Then shake twice on desk, bubble is wherein gone out from bottom, makes its quality more even
5) bake
First by upper and lower for baking box preheating 180 DEG C, 20min.Then the cake installed is stuck with paste and put into baking box.Get angry 175 DEG C, lower fiery 180 DEG C, baking 25min.
6) demoulding
Bake the cake after maturation can come out of the stove, then cake is taken out from mould, be cooled to normal temperature.Cake now touches flexible, the cake body in solid state stability.
Claims (2)
1. a Poria cocos red date chiffon cake, it is characterized in that, the formula of this Poria cocos red date chiffon cake, by weight, primary raw material is: cake wheat flour specially 22 ~ 28 parts, red date 17 ~ 21 parts, 9 ~ 11 parts, Poria cocos, white granulated sugar 21 ~ 25 parts, salt 0.3 part, 70 ~ 80 parts, egg, edible vegetable oil 11 ~ 13.
2. the preparation method of a kind of Poria cocos red date chiffon cake according to claim 1, comprises the following steps:
1) pretreatment of raw material
The preparation of red date fragment: fresh date is cleaned (stoning).After red date block is cut into by knife fritter, mince fast.
The preparation of Poria cocos powder: Poria cocos block is placed in pulverizer, is ground into powder successively, and to separating twice be carried out, just can smash evenly.Make sure to keep in mind each amount too much unsuitable, otherwise can pulverizer be damaged.
The pretreatment of cake raw material: select fresh egg, removes eggshell, egg white is separated with yolk.Select tailored flour for cake, weigh and sieve for subsequent use.
2) modulation of egg part
First egg and egg yolk are separated (can not obscure mutually).Egg yolk fractions adds oily salt, puts aside for subsequent use.Again egg white is fully dismissed: first stir two or three minutes with 4 grades, to convert again high-grade rapid stirring, Icing Sugar is made evenly to dissolve in egg liquid, and draw circle whipping, it is made fully to contact with air, the foaming structure that so easy formation is plentiful, when egg liquid fully stirs completely, its volume can rise to 3 times of original volume, at this moment stops beating.Then with electric mixer, egg yolk fractions is stirred evenly, pour egg yolk fractions into after flour sieving, stir.
3) modulation of batter and stirring
First, the egg white sent is divided and adds for three times in yolk paste, first get the protein paste accomplished fluently and put into yolk paste, mix evenly in incision on shape of cutting the dish with scraper.And then residual protein paste is poured into.Continue to beat evenly with scraper, make sure to keep in mind firmly to stir, more can not mixing time long.
4) mould is entered
The cake modulated is stuck with paste and evenly pours in film tool, and to entering 2/3rds of mould.Then shake twice on desk, bubble is wherein gone out from bottom, makes its quality more even.Otherwise bake the cake taken and wherein have large bubble, affect the global tissue texture of cake.The batter modulated should not be placed for a long time in atmosphere, the formation air pocket otherwise minute bubbles wherein can break, and the volume that can affect cake makes its quality uneven.
5) bake
First by upper and lower for baking box preheating 180 DEG C, 20min.Then the cake installed is stuck with paste and put into baking box.Get angry 175 DEG C, lower fiery 180 DEG C, baking 25min.
6) demoulding
Bake the cake after maturation can come out of the stove, then cake is taken out from mould, be cooled to normal temperature.
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|---|---|---|---|
| CN201510303779.9A CN104855484A (en) | 2015-06-08 | 2015-06-08 | Poria cocos and red date chiffon cake and manufacturing method thereof |
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| CN201510303779.9A CN104855484A (en) | 2015-06-08 | 2015-06-08 | Poria cocos and red date chiffon cake and manufacturing method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145774A (en) * | 2015-10-12 | 2015-12-16 | 广东石油化工学院 | Novel method for making fermented chiffon cake |
| CN105851159A (en) * | 2016-05-30 | 2016-08-17 | 安徽省继红食品有限公司 | Cake with cayenne pepper and poria cocos |
| CN105981792A (en) * | 2016-03-16 | 2016-10-05 | 胡春蕊 | Chayote liver-soothing cough-relieving lettuce cake and preparation method thereof |
| CN107307039A (en) * | 2017-08-10 | 2017-11-03 | 董莉 | A kind of pumpkin chiffon cake and preparation method thereof |
| CN107788076A (en) * | 2016-08-31 | 2018-03-13 | 武冈市盈华食品有限公司 | A kind of egg jujube volume and preparation method thereof |
| CN107821519A (en) * | 2017-10-18 | 2018-03-23 | 河南工业大学 | A kind of selenium-rich jujube Chinese medicine health-care cake |
| CN108576140A (en) * | 2018-05-18 | 2018-09-28 | 中玺（天津）枣业技术工程中心 | Red date cake and processing method |
| CN108669137A (en) * | 2018-04-25 | 2018-10-19 | 许昌学院 | A kind of spina date seed health cake and preparation method thereof |
| CN109938074A (en) * | 2019-04-15 | 2019-06-28 | 北京西贝一村餐饮管理有限公司 | A kind of thickness cuts jujube cake and preparation method thereof |
| CN115644214A (en) * | 2016-06-17 | 2023-01-31 | 上海交通大学 | Low-sugar purple sweet potato chiffon cake and making method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145774A (en) * | 2015-10-12 | 2015-12-16 | 广东石油化工学院 | Novel method for making fermented chiffon cake |
| CN105981792A (en) * | 2016-03-16 | 2016-10-05 | 胡春蕊 | Chayote liver-soothing cough-relieving lettuce cake and preparation method thereof |
| CN105851159A (en) * | 2016-05-30 | 2016-08-17 | 安徽省继红食品有限公司 | Cake with cayenne pepper and poria cocos |
| CN115644214A (en) * | 2016-06-17 | 2023-01-31 | 上海交通大学 | Low-sugar purple sweet potato chiffon cake and making method thereof |
| CN107788076A (en) * | 2016-08-31 | 2018-03-13 | 武冈市盈华食品有限公司 | A kind of egg jujube volume and preparation method thereof |
| CN107307039A (en) * | 2017-08-10 | 2017-11-03 | 董莉 | A kind of pumpkin chiffon cake and preparation method thereof |
| CN107821519A (en) * | 2017-10-18 | 2018-03-23 | 河南工业大学 | A kind of selenium-rich jujube Chinese medicine health-care cake |
| CN108669137A (en) * | 2018-04-25 | 2018-10-19 | 许昌学院 | A kind of spina date seed health cake and preparation method thereof |
| CN108576140A (en) * | 2018-05-18 | 2018-09-28 | 中玺（天津）枣业技术工程中心 | Red date cake and processing method |
| CN109938074A (en) * | 2019-04-15 | 2019-06-28 | 北京西贝一村餐饮管理有限公司 | A kind of thickness cuts jujube cake and preparation method thereof |
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Application publication date: 20150826 |
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