CN105053125A - Processing technology of yam cream cake - Google Patents

Abstract

The present invention discloses processing technology of a Chinese yam cream cake, and belongs to the field of food processing. The Chinese yam cream cake is characterized in that the Chinese yam cream cake uses a formula including the following raw materials: specialized cake flour 600 grams, eggs 450 grams, mashed Chinese yams 120 grams, mashed jujubes 80 grams, milk 500 milliliters, sucrose 200 grams, cake emulsifiers 50 grams, table salt 8 grams and a proper amount of butter. The processing technology includes the following process flow: stirring mashed Chinese yams, mashed jujubes, milk, sucrose, table salt, cake emulsifiers and eggs, whipping the above-mentioned materials into foam liquid, sifting flour into the foam liquid, evenly stirring the mixture, preparing batter, molding, drying, mold unloading, cooling and packaging. Beneficial effects: the Chinese yam cream cake is fine and smooth in mouthfeel, fragrant, sweet and delicious in taste and soft and crisp in texture, and has a fresh and sweet flavor of Chinese yams and jujubes; and the Chinese yam cream cake is rich in dietary fibers, conducive to protecting gastric mucosa and helping digestion, and also has effects in nourishing yin and lung and lowering blood pressure and blood sugar. The Chinese yam cream cake is a green, healthy and tasty snack food.

Description

A kind of processing technology of Chinese yam cream cake

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of processing technology of Chinese yam cream cake.

Background technology

Chinese yam has nutritious tonifying, induce disturb element, strengthen immunity of organisms, excretion in scheduling, tonifying Qi are promoted blood circulation, kobadrin, to relieving asthma etc. and help to change, coronary artery and micro-samsara blood flow can be improved, chronic bronchitis, hat unpleasantness, angina pectoris etc. can be treated.Iron rod yam has the function of qi invigorating and lung moistening, both can cut into slices to decoct juice and work as tea-drinking, can chop up to cook congee again and drink, and has good treatment results to void cough and tuberculosis fever patient.Spring, weather was more uninteresting, and easy impariment of the lung Tianjin, causes the deficiency of Yin, and occur the illnesss such as dry, dry throat, parched lips, dry cough, Chinese yam of now nourishing is the most applicable, because Chinese yam is the product of calmness safely, for the top grade of lung is supported in enriching yin.

Although Chinese yam is of high nutritive value, growth cycle is short, not easily stores, and for being processed into the comprehensive utilization that Chinese yam cream cake can realize Chinese yam raw material, and being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is to solve the short problem of Chinese yam growth cycle, a kind of processing technology of Chinese yam cream cake is provided.

The present invention solves the technical scheme that its technical problem takes:

A kind of processing technology of Chinese yam cream cake, it is characterized in that: adopt tailored flour for cake 600g, egg 450g, Chinese yam mud 120g, red date mud 80g, milk 500ml, sucrose 200g, cake oil 50g, salt 8g, butter is formula in right amount, its processing process is Chinese yam mud, red date mud, milk, sucrose, salt, cake oil → egg → stirrings → whipping are foam solution → be sieved into flour → stir → batter → enter the mould → baking → demoulding → cooling → packaging, concrete operation step is:

(1) making of Chinese yam mud: select normal, the disease-free fresh Chinese yam of color and luster, clean through removing the peel, to cut into inch strips shape with stainless steel knife, send into making beating in beater, add 0.2% citric acid in juice, 0.15%D-sodium ascorbate carries out protecting look 36min, then filter, obtain Chinese yam mud;

(2) beat eggs: egg, sucrose, cake oil, milk, salt and Chinese yam mud, red date mud are put into agitator, first beat 8-10min by middling speed, use instead again and beat at a high speed, sugar is made to be dissolved in egg liquid fast, and constantly air is admixed in whipping, form the foaming structure of egg sugar mixing, stop beating when the volume of foaming structure rises to the 1-2 times of original volume;

(3) batter modulation: tailored flour for cake is added in egg sugar mix-froth structure, is uniformly mixed the batter uniformly sending out pine gently;

(4) enter mould: the batter modulated is injected grilled mold in time, enter that modulus accounts for model volume 3/4, the batter storage period modulated is unsuitable long, brushes one deck butter in advance during grilled mold;

(5) toast: first with fire in a stove before fuel is added heating, after 5 minutes, opening face is fiery again, and the fire in a stove before fuel is added controls at 200-220 DEG C, the baking later stage suitably improves face fire temperature, is convenient to colouring;

(6) demoulding: can come out of the stove after baking maturation, the timely demoulding, to be cooled to 30 DEG C of packagings, be finished product.

Beneficial effect: products taste of the present invention is fine and smooth, fragrant and sweet good to eat, soft crisp-fried, the fresh and sweet local flavor of tool Chinese yam and red date; This product is rich in dietary fiber, is conducive to protection gastric mucosa, helps digest, and also has that enriching yin is supported lung, reduced blood pressure, effect of blood sugar, is the delicious again leisure snack of a kind of green health.

Detailed description of the invention

Embodiment 1 :

A processing technology for Chinese yam cream cake, concrete operation step is:

(1) making of Chinese yam mud: select normal, the disease-free fresh Chinese yam of color and luster, clean through removing the peel, to cut into inch strips shape with stainless steel knife, send into making beating in beater, add 0.35% malic acid in juice, 0.3% vitamin C carries out protecting look 20min, then filter, obtain Chinese yam mud;

(2) beat eggs: egg, maltose, cake oil, milk, cocoa power, salt and Chinese yam mud, mung bean mud are put into agitator, first beat 15-20min by middling speed, use instead again and beat at a high speed, sugar is made to be dissolved in egg liquid fast, and constantly air is admixed in whipping, form the foaming structure of egg sugar mixing, stop beating when the volume of foaming structure rises to the 3-4 times of original volume;

(3) batter modulation: tailored flour for cake is added in egg sugar mix-froth structure, is uniformly mixed the batter uniformly sending out pine gently;

(4) enter mould: the batter modulated is injected grilled mold in time, enter that modulus accounts for model volume 1/2, the batter storage period modulated is unsuitable long, brushes one deck salad oil in advance during grilled mold;

(5) toast: first with fire in a stove before fuel is added heating, after 3 minutes, opening face is fiery again, and the fire in a stove before fuel is added controls at 160 DEG C, the baking later stage suitably improves face fire temperature, is convenient to colouring;

(6) demoulding: can come out of the stove after baking maturation, the timely demoulding, to be cooled to 25 DEG C of packagings, be finished product.

Embodiment 2 :

A processing technology for Chinese yam cream cake, concrete operation step is:

(1) making of Chinese yam mud: select normal, the disease-free fresh Chinese yam of color and luster, clean through removing the peel, to cut into inch strips shape with stainless steel knife, send into making beating in beater, add 0.1% citric acid in juice, 0.08%D-sodium ascorbate carries out protecting look 55min, then filter, obtain Chinese yam mud;

(2) beat eggs: egg, maltose, butter, milk, salt and Chinese yam mud, water chestnut mud, lotus rhizome mud are put into agitator, first beat 15min by middling speed, use instead again and beat at a high speed, sugar is made to be dissolved in egg liquid fast, and constantly air is admixed in whipping, form the foaming structure of egg sugar mixing, stop beating when the volume of foaming structure rises to the 1-2 times of original volume;

(3) batter modulation: tailored flour for cake, wild rice stem powder, corn flour are added in egg sugar mix-froth structure, are uniformly mixed the batter uniformly sending out pine gently;

(4) enter mould: the batter modulated is injected grilled mold in time, enter that modulus accounts for model volume 2/3, the batter storage period modulated is unsuitable long, brushes one deck soybean oil in advance during grilled mold;

(5) toast: first with fire in a stove before fuel is added heating, after 10 minutes, opening face is fiery again, and the fire in a stove before fuel is added controls at 260 DEG C, the baking later stage suitably improves face fire temperature, is convenient to colouring;

(6) demoulding: can come out of the stove after baking maturation, the timely demoulding, sprinkles the white sesameseed fried, to be cooled to 35 DEG C of packagings, is finished product.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. the processing technology of a Chinese yam cream cake, it is characterized in that: adopt tailored flour for cake 600g, egg 450g, Chinese yam mud 120g, red date mud 80g, milk 500ml, sucrose 200g, cake oil 50g, salt 8g, butter is formula in right amount, its processing process is Chinese yam mud, red date mud, milk, sucrose, salt, cake oil → egg → stirrings → whipping are foam solution → be sieved into flour → stir → batter → enter the mould → baking → demoulding → cooling → packaging, concrete operation step is:

(1) making of Chinese yam mud: select normal, the disease-free fresh Chinese yam of color and luster, clean through removing the peel, to cut into inch strips shape with stainless steel knife, send into making beating in beater, add 0.2% citric acid in juice, 0.15%D-sodium ascorbate carries out protecting look 36min, then filter, obtain Chinese yam mud;

(2) beat eggs: egg, sucrose, cake oil, milk, salt and Chinese yam mud, red date mud are put into agitator, first beat 8-10min by middling speed, use instead again and beat at a high speed, sugar is made to be dissolved in egg liquid fast, and constantly air is admixed in whipping, form the foaming structure of egg sugar mixing, stop beating when the volume of foaming structure rises to the 1-2 times of original volume;

(3) batter modulation: tailored flour for cake is added in egg sugar mix-froth structure, is uniformly mixed the batter uniformly sending out pine gently;

(4) enter mould: the batter modulated is injected grilled mold in time, enter that modulus accounts for model volume 3/4, the batter storage period modulated is unsuitable long, brushes one deck butter in advance during grilled mold;

(5) toast: first with fire in a stove before fuel is added heating, after 5 minutes, opening face is fiery again, and the fire in a stove before fuel is added controls at 200-220 DEG C, the baking later stage suitably improves face fire temperature, is convenient to colouring;

(6) demoulding: can come out of the stove after baking maturation, the timely demoulding, to be cooled to 30 DEG C of packagings, be finished product.