CN105123847A - Red wine flavored cake and preparation method thereof - Google Patents
Red wine flavored cake and preparation method thereof Download PDFInfo
- Publication number
- CN105123847A CN105123847A CN201510491756.5A CN201510491756A CN105123847A CN 105123847 A CN105123847 A CN 105123847A CN 201510491756 A CN201510491756 A CN 201510491756A CN 105123847 A CN105123847 A CN 105123847A
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- China
- Prior art keywords
- cake
- parts
- baking
- red wine
- flour
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The present invention provides a red wine flavored cake and a preparation method thereof. The cake is characterized in that the cake is made from the following raw materials in parts by weight: 20-21 parts of bean dregs, 70-80 parts of flour, 120-130 parts of egg liquid, 65-67 parts of white granulated sugar, 7.5-8 parts of cake emulsifiers, 1.7-2 parts of baking powder, 15-17parts of red wine, 12-13 parts of corn, 2-3parts of semen zizyphi spinosae, 3-4parts of plumula nelumbinis, 2-3parts of silktree albizia bark, 3-4parts of tuber fleeceflower stem, 0.03-0.04parts of chitosan, 1.4-1.6parts of beta-cyclodextrin and a proper amount of peanut oil. Through using the bean dregs as the raw material to replace parts of the flour and cooperating with the chitosan with a moisture holding role, the cake is capable of holding more moisture and soft and smooth in mouthfeel; the chitosan also has a bacteriostatic effect to avoid the problem that microorganisms are prone to reproduction due to high moisture contents; and the added beta-cyclodextrin can form complexes with the starch in the cake baking and cooling process, prolonging the storage period. In addition, the cake can relieve uneasiness of mind and aid sleep.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of vinosity cake and preparation method thereof.
Background technology
Cake is with flour, sugar, egg for primary raw material, and through beating, baking makes, because of its quality softness, aromatic flavour, high resilience and deeply liking by consumer.And along with the raising of people's living standard, following cake industry should towards future development that is green, healthy, environmental protection.A lot of people's energy surplus now, so first the production of cake solve is the health problem of the mankind, the health care of cake is developed, the problem that shelf-life of its secondary solution cake is short, current cake industry is substantially all local produce-local market, hinders the development of cake industry.Bean dregs are the byproducts in various bean product production process, and very large in the annual production of China, fraction is used as feed manufacturing, and major part directly abandons as waste material, causes the wasting of resources and environmental pollution.But bean dregs is nutritious, containing abundant dietary fiber, therefore, the production that bean dregs are used as cake is had broad prospects.
Summary of the invention
The object of this invention is to provide a kind of vinosity cake and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of vinosity cake, is characterized in that being made up of the raw material of following weight portion:
Bean dregs 20-21, flour 70-80, egg liquid 120-130, white sugar 65-67, cake oil 7.5-8, baking powder 1.7-2, red wine 15-17, corn 12-13, spina date seed 2-3, lotus nut 3-4, cortex albiziae 2-3, Polygonum multiflower knotweed 3-4, shitosan 0.03-0.04, cycloheptaamylose 1.4-1.6, peanut oil are appropriate.
The preparation method of described vinosity cake, is characterized in that comprising the following steps:
(1) spina date seed, lotus nut, cortex albiziae, Polygonum multiflower knotweed are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) be laid on pallet by bean dregs, thickness is 1cm, pulverizes in 60 DEG C of air dry ovens after dry 12 hours, crosses 80 mesh sieves, obtains okara powder;
(3) iblet is placed in after red wine soaks 3-4 hour and pulls out, pulverize after drying;
(4) egg liquid, white sugar are sent into eggbeater, be beat 10 minutes under the condition of 90-125r/min at rotating speed, then step (1), (2), (3) gained material and cake oil, flour, baking powder, shitosan, cycloheptaamylose is added, be beat 3-5 minute under the condition of 50-90r/min at rotating speed, obtain cake and stick with paste;
(5) at mould inner wall uniform application one deck peanut oil, then stick with paste into mould by cake, send into baking box, at 180-200 DEG C, baking 15-20 minute, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts bean dregs to replace part flour as raw material, reduce product cost, decrease a large amount of wastes of bean dregs to the pollution of environment, wherein contained abundant dietary fiber improves nutritive value of the present invention, and bean dregs can hold more moisture, coordinate the water retention that the shitosan added has, make the soft lubrication of mouthfeel of the present invention, and shitosan also has bacteriostasis, the present invention can be avoided to cause microorganism easily to breed because moisture is high, shitosan also can generate not by the acid-hydrolyzed complex compound of stomach with lipoid substance, reduce cake heat, the cycloheptaamylose that the present invention contains cake to cure in cooling procedure can with Starch formation compound, improve age of starch crystalline environment, extend effective shelf time of the present invention, in addition, the present invention contains multiple medicinal herb components, there is effect of relieving mental strain and helping sleep.
Detailed description of the invention
A kind of vinosity cake, is characterized in that being made up of the raw material of following weight portion (kilogram):
Bean dregs 20, flour 70, egg liquid 120, white sugar 65, cake oil 7.5, baking powder 1.7, red wine 15, corn 12, spina date seed 2, lotus nut 3, cortex albiziae 2, Polygonum multiflower knotweed 3, shitosan 0.03, cycloheptaamylose 1.4, peanut oil are appropriate.
The preparation method of described vinosity cake, comprises the following steps:
(1) spina date seed, lotus nut, cortex albiziae, Polygonum multiflower knotweed are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) be laid on pallet by bean dregs, thickness is 1cm, pulverizes in 60 DEG C of air dry ovens after dry 12 hours, crosses 80 mesh sieves, obtains okara powder;
(3) iblet is placed in after red wine soaks 3-4 hour and pulls out, pulverize after drying;
(4) egg liquid, white sugar are sent into eggbeater, be beat 10 minutes under the condition of 90-125r/min at rotating speed, then step (1), (2), (3) gained material and cake oil, flour, baking powder, shitosan, cycloheptaamylose is added, be beat 3-5 minute under the condition of 50-90r/min at rotating speed, obtain cake and stick with paste;
(5) at mould inner wall uniform application one deck peanut oil, then stick with paste into mould by cake, send into baking box, at 180-200 DEG C, baking 15-20 minute, to obtain final product.
Claims (2)
1. a vinosity cake, is characterized in that being made up of the raw material of following weight portion:
Bean dregs 20-21, flour 70-80, egg liquid 120-130, white sugar 65-67, cake oil 7.5-8, baking powder 1.7-2, red wine 15-17, corn 12-13, spina date seed 2-3, lotus nut 3-4, cortex albiziae 2-3, Polygonum multiflower knotweed 3-4, shitosan 0.03-0.04, cycloheptaamylose 1.4-1.6, peanut oil are appropriate.
2. the preparation method of vinosity cake according to claim 1, is characterized in that comprising the following steps:
(1) spina date seed, lotus nut, cortex albiziae, Polygonum multiflower knotweed are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) be laid on pallet by bean dregs, thickness is 1cm, pulverizes in 60 DEG C of air dry ovens after dry 12 hours, crosses 80 mesh sieves, obtains okara powder;
(3) iblet is placed in after red wine soaks 3-4 hour and pulls out, pulverize after drying;
(4) egg liquid, white sugar are sent into eggbeater, be beat 10 minutes under the condition of 90-125r/min at rotating speed, then step (1), (2), (3) gained material and cake oil, flour, baking powder, shitosan, cycloheptaamylose is added, be beat 3-5 minute under the condition of 50-90r/min at rotating speed, obtain cake and stick with paste;
(5) at mould inner wall uniform application one deck peanut oil, then stick with paste into mould by cake, send into baking box, at 180-200 DEG C, baking 15-20 minute, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491756.5A CN105123847A (en) | 2015-08-12 | 2015-08-12 | Red wine flavored cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491756.5A CN105123847A (en) | 2015-08-12 | 2015-08-12 | Red wine flavored cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105123847A true CN105123847A (en) | 2015-12-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510491756.5A Pending CN105123847A (en) | 2015-08-12 | 2015-08-12 | Red wine flavored cake and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105123847A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816391A (en) * | 2010-05-27 | 2010-09-01 | 汾阳市康源发食品开发有限公司 | Monascus selenium-rich millet powder and preparation method thereof |
| CN102422855A (en) * | 2011-10-23 | 2012-04-25 | 杨爱华 | Kelp paste cake |
| CN104365802A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Whole potato cake and making method thereof |
-
2015
- 2015-08-12 CN CN201510491756.5A patent/CN105123847A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816391A (en) * | 2010-05-27 | 2010-09-01 | 汾阳市康源发食品开发有限公司 | Monascus selenium-rich millet powder and preparation method thereof |
| CN102422855A (en) * | 2011-10-23 | 2012-04-25 | 杨爱华 | Kelp paste cake |
| CN104365802A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Whole potato cake and making method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 周骏山编著: "《国外新颖食品配方技术资料汇编》", 31 December 1987 * |
| 张锐利等: "豆渣纤维蛋糕的研制", 《粮食加工》 * |
| 施泽荣，布和编著: "《农家加工致富400法》", 30 June 2003, 中国林业出版社 * |
| 曹竑主编: "《食品添加剂》", 31 July 2004, 甘肃民族出版社 * |
| 郑建仙主编: "《功能性食品（第二卷）》", 30 September 1999, 中国轻工业出版社 * |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151209 |