CN104938929A - Pineapple-oat-rice steamed sponge cake and preparation method thereof - Google Patents
Pineapple-oat-rice steamed sponge cake and preparation method thereof Download PDFInfo
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- CN104938929A CN104938929A CN201510302812.6A CN201510302812A CN104938929A CN 104938929 A CN104938929 A CN 104938929A CN 201510302812 A CN201510302812 A CN 201510302812A CN 104938929 A CN104938929 A CN 104938929A
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 39
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 39
- 244000075850 Avena orientalis Species 0.000 claims abstract description 30
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 30
- 240000007594 Oryza sativa Species 0.000 claims abstract description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 244000099147 Ananas comosus Species 0.000 claims abstract description 24
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 22
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 21
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 16
- 240000006677 Vicia faba Species 0.000 claims abstract description 16
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 16
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 15
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 claims abstract description 13
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 13
- 235000020279 black tea Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 7
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 7
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 7
- 240000008436 Ipomoea aquatica Species 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000013339 cereals Nutrition 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 239000002699 waste material Substances 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 9
- 210000003038 endothelium Anatomy 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 240000004307 Citrus medica Species 0.000 claims description 6
- 235000019004 Ipomoea aquatica Nutrition 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 235000013997 pineapple juice Nutrition 0.000 claims description 6
- 235000007558 Avena sp Nutrition 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
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- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
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- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000004438 eyesight Effects 0.000 abstract description 2
- 244000183685 Citrus aurantium Species 0.000 abstract 1
- 235000007716 Citrus aurantium Nutrition 0.000 abstract 1
- 235000001601 Sabal palmetto Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000002309 gasification Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 208000012895 Gastric disease Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
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- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses pineapple-oat-rice steamed sponge cake. The pineapple-oat-rice steamed sponge cake comprises, by weight, 95-110 parts of glutinous rice powder, 80-90 parts of raw sweet potato, 3-6 parts of lotus root starch, 8-12 parts of duck feet, 5-10 parts of oat, 6-10 parts of broad bean, 2-4 parts of swamp cabbage powder, 8-15 parts of pineapple, 8-12 parts of hericium erinaceus, 6-10 parts of black tea, 1-3 parts of white gourd peel, 2-4 parts of persimmon leaf, 2-4 parts of dark plum, 2-4 parts of cassia seed, 1-3 parts of bitter orange, 0.5-1 part of sodium bicarbonate and 8-15 parts of white sugar. The pineapple-oat-rice steamed sponge cake has a sweet potato fragrance, moderate hardness and a good taste. Through use of pineapple and oat, the pineapple-oat-rice steamed sponge cake has a pineapple fragrance and an oat taste. Through use of hericium erinaceus, duck feet and traditional Chinese medicines, the pineapple-oat-rice steamed sponge cake has health effects of reducing blood pressure and improving eyesight.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of pineapple grains of oats steamed sponge cake and preparation method thereof.
Background technology
Fermented rice cake is the traditional rice fermentation millet cake of Han nationality, and color and luster is pure white, soft sweet, and powder meat is good to eat, is summer and autumn seasonable snacks.There is unique local flavor and higher alimentary health-care function.
Ipomoea batatas is one of staple food crop of China, has very high nutritive value and medical value, and it contains abundant carrotene and ascorbic acid, and its protein composition is similar to glutinous rice powder, and nutritive value is higher, and sweet potato starch is easily digested.Containing the moisture of 60% ~ 80% in general Ipomoea batatas block root, the starch of 10% ~ 30%, the sugar of 5% and a small amount of protein, grease, cellulose, hemicellulose, pectin, ash grade.In addition, containing abundant vitamin in sweet potato, its starch is easily absorbed by the body.
If Ipomoea batatas is dissolved in fermented rice cake, greatly will improves the nutritional labeling of fermented rice cake, the mouthfeel of fermented rice cake can also be strengthened.But there is the defect being difficult to digest, easily make people's hyperhydrochloria in Ipomoea batatas.
Summary of the invention
The object of the present invention is to provide a kind of pineapple grains of oats steamed sponge cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of pineapple grains of oats steamed sponge cake, is characterized in that: the weight proportion between its each raw material components is: glutinous rice powder 95-110, raw Ipomoea batatas 80-90, lotus root starch 3-6, duck's foot 8-12, oat 5-10, broad bean 6-10, water spinach powder 2-4, pineapple 8-15, Hericium erinaceus 8-12, black tea 6-10, waxgourd peel 1-3, persimmon leaf 2-4, dark plum 2-4, cassia seed 2-4, dried immature fruit of citron orange 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
A preparation method for pineapple grains of oats steamed sponge cake, is characterized in that including following steps:
One, waxgourd peel, persimmon leaf, dark plum, cassia seed and the dried immature fruit of citron orange are mixed, add water to liquid level and exceed material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Duck's foot is placed in nutrition filtered juice and boils 20-30 minute, pull out, drain;
Two, pineapple is squeezed the juice, obtain pineapple juice; Hericium erinaceus is torn into bar, is placed in boiling water and scalds, pull out; Be placed on by duck's foot after process in oil cauldron after quick-fried 2-5 minute, pour the stir-fry of Hericium erinaceus silk into after 3-8 minute, pour pineapple juice and lotus root starch into, boil soup always and receive juice, take the dish out of the pot, obtain Hericium erinaceus and fry duck's foot, after cooling, drying, obtains duck's foot powder;
Three, black tea is added after 10-20 poach doubly opens, obtain black tea water, broad bean is placed in black tea water well-done, pulls out, rub, obtain broad bean mud, then add oat and water spinach powder, stir, obtain oat broad bean mud;
Four, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Five, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, duck's foot powder and oat broad bean mud mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains pineapple grains of oats steamed sponge cake.
Containing a kind of material being named as gasification enzyme in Ipomoea batatas, can a large amount of hydrochloric acid in gastric juice be produced in the stomach and intestine of people, make people eat rear heartburn, gastric disorder causing nausea, acid regurgitation.Therefore, before Ipomoea batatas process, first soak with saline solution and can destroy part gasification enzyme.In addition, last steam can destroy remaining most gasification enzyme, effectively avoids the generation of hydrochloric acid in gastric juice.
Be difficult to the crude fibre digested containing a large amount of human body in sweet potato waste, and effect that ENDOTHELIUM CORNEUM GIGERIAE GALLI has stomach strengthening and digestion promotingization stagnant, both coordinate, and contribute to human body assimilating pineapple grains of oats steamed sponge cake.
Compared with prior art, advantage of the present invention is:
Fermented rice cake of the present invention has merged the fragrance of Ipomoea batatas, neither too hard, nor too soft, and mouthfeel is good; Adding of pineapple and oat, make in fermented rice cake, to have merged the fragrance of pineapple and the mouthfeel of oat; In addition, the interpolation of Hericium erinaceus, duck's foot, Chinese medicine etc. is also for fermented rice cake adds the health-care efficacies such as hypotensive, improving eyesight.
Detailed description of the invention
A kind of pineapple grains of oats steamed sponge cake, the weight between its each raw material components is: glutinous rice powder 100, raw Ipomoea batatas 85, lotus root starch 4, duck's foot 10, oat 8, broad bean 8, water spinach powder 3, pineapple 10, Hericium erinaceus 10, black tea 8, waxgourd peel 2, persimmon leaf 3, dark plum 3, cassia seed 3, the dried immature fruit of citron orange 2, sodium bicarbonate 0.7, white sugar 12.
A preparation method for pineapple grains of oats steamed sponge cake, is characterized in that including following steps:
One, waxgourd peel, persimmon leaf, dark plum, cassia seed and the dried immature fruit of citron orange are mixed, add water to liquid level and exceed material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Duck's foot is placed in nutrition filtered juice and boils 20-30 minute, pull out, drain;
Two, pineapple is squeezed the juice, obtain pineapple juice; Hericium erinaceus is torn into bar, is placed in boiling water and scalds, pull out; Be placed on by duck's foot after process in oil cauldron after quick-fried 2-5 minute, pour the stir-fry of Hericium erinaceus silk into after 3-8 minute, pour pineapple juice and lotus root starch into, boil soup always and receive juice, take the dish out of the pot, obtain Hericium erinaceus and fry duck's foot, after cooling, drying, obtains duck's foot powder;
Three, black tea is added after 10-20 poach doubly opens, obtain black tea water, broad bean is placed in black tea water well-done, pulls out, rub, obtain broad bean mud, then add oat and water spinach powder, stir, obtain oat broad bean mud;
Four, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Five, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, duck's foot powder and oat broad bean mud mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains pineapple grains of oats steamed sponge cake.
Claims (2)
1. a pineapple grains of oats steamed sponge cake, is characterized in that: the weight proportion between its each raw material components is: glutinous rice powder 95-110, raw Ipomoea batatas 80-90, lotus root starch 3-6, duck's foot 8-12, oat 5-10, broad bean 6-10, water spinach powder 2-4, pineapple 8-15, Hericium erinaceus 8-12, black tea 6-10, waxgourd peel 1-3, persimmon leaf 2-4, dark plum 2-4, cassia seed 2-4, dried immature fruit of citron orange 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
2. the preparation method of a kind of pineapple grains of oats steamed sponge cake according to claim 1, is characterized in that including following steps:
One, waxgourd peel, persimmon leaf, dark plum, cassia seed and the dried immature fruit of citron orange are mixed, add water to liquid level and exceed material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Duck's foot is placed in nutrition filtered juice and boils 20-30 minute, pull out, drain;
Two, pineapple is squeezed the juice, obtain pineapple juice; Hericium erinaceus is torn into bar, is placed in boiling water and scalds, pull out; Be placed on by duck's foot after process in oil cauldron after quick-fried 2-5 minute, pour the stir-fry of Hericium erinaceus silk into after 3-8 minute, pour pineapple juice and lotus root starch into, boil soup always and receive juice, take the dish out of the pot, obtain Hericium erinaceus and fry duck's foot, after cooling, drying, obtains duck's foot powder;
Three, black tea is added after 10-20 poach doubly opens, obtain black tea water, broad bean is placed in black tea water well-done, pulls out, rub, obtain broad bean mud, then add oat and water spinach powder, stir, obtain oat broad bean mud;
Four, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Five, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, duck's foot powder and oat broad bean mud mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains pineapple grains of oats steamed sponge cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302812.6A CN104938929A (en) | 2015-06-06 | 2015-06-06 | Pineapple-oat-rice steamed sponge cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510302812.6A CN104938929A (en) | 2015-06-06 | 2015-06-06 | Pineapple-oat-rice steamed sponge cake and preparation method thereof |
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| CN104938929A true CN104938929A (en) | 2015-09-30 |
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| CN201510302812.6A Pending CN104938929A (en) | 2015-06-06 | 2015-06-06 | Pineapple-oat-rice steamed sponge cake and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04281746A (en) * | 1991-02-07 | 1992-10-07 | Nippon Flour Mills Co Ltd | Preparation of steamed cake |
| CN101756079A (en) * | 2010-02-08 | 2010-06-30 | 陈忠良 | Fermented rice cake and preparation method thereof |
| CN103211159A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Production method of sweet potato starch steamed sponge cake |
-
2015
- 2015-06-06 CN CN201510302812.6A patent/CN104938929A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04281746A (en) * | 1991-02-07 | 1992-10-07 | Nippon Flour Mills Co Ltd | Preparation of steamed cake |
| CN101756079A (en) * | 2010-02-08 | 2010-06-30 | 陈忠良 | Fermented rice cake and preparation method thereof |
| CN103211159A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Production method of sweet potato starch steamed sponge cake |
Non-Patent Citations (1)
| Title |
|---|
| 占君武著: "《每一棵树都会结果子》", 31 May 2014, 武汉出版社 * |
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