CN105192038A - Manufacturing method of nigrum fruit healthy cake - Google Patents
Manufacturing method of nigrum fruit healthy cake Download PDFInfo
- Publication number
- CN105192038A CN105192038A CN201510718553.5A CN201510718553A CN105192038A CN 105192038 A CN105192038 A CN 105192038A CN 201510718553 A CN201510718553 A CN 201510718553A CN 105192038 A CN105192038 A CN 105192038A
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- China
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- cake
- yolk
- egg
- manufacturing
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Classifications
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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 invention discloses a manufacturing method of nigrum fruit healthy cake. The raw material comprises two parts of a yolk part and an egg white part, and by taking 100 parts of the cake as a reference, the cake is prepared from the following components in parts by weight: in the yolk part: 35 parts of granulated sugar, 80 parts of yolk, 50 parts of nigrum fruit pulp and 50 parts of salad oil; in the egg white part: 175 parts of egg white, 95 parts of granulated sugar and 1 part of water; the manufacturing method comprises the following steps: a step of manufacturing the nigrum fruit pulp, a step of weighing and separating an egg, a step of manufacturing the yolk part, a step of manufacturing the egg white part, a step of mixing the yolk and the egg white, a step of roasting, and a step of cooling and forming. The manufacturing method provided by the invention is simple in process, and has an excellent health effect. By adopting the nigrum fruit, the multiple functions of antibiosis, anti-inflammation, anti-tumor, antipyretic and analgesic effect and the like are realized, and the concentrated juice of the nigrum fruit has the function of improving body immunity.
Description
Technical field
The present invention relates to a kind of preparation method of Solanum nigrum health cake.
Background technology
Along with the acceleration of global integration process, cooking culture interpenetrates, and China's city dweller's dietary structure there occurs larger change, and Western-style pastry becomes the delicious food of dining table gradually, and wherein cake goods are especially subject to liking of the common people.Generally commercially available cake goods are mainly mixed by the raw material such as flour, egg, sugar and food additives, cure and form, and constituent is comparatively traditional single, can not embody alimentary health-care function.Along with the raising of people's living standard, not only require to have enough, eat, and to eat nutrition, eat healthy.Solanum nigrum health cake, not containing any food additives, edible safety, nutritious and health-care efficacy.
Black nightshade be Solanaceae 1 year to herbaceos perennial, another name sky on night, crow eyes grass, bitter certain herbaceous plants with big flowers, be distributed throughout the country.Ripe solanum nigrum, sweet and sour taste, unique flavor.Containing abundant VC, VB1, VB2 and VA in black nightshade fruit juice, containing 7 kinds of essential amino acids that human body can not synthesize, Zn, Fe, K, Ca, I content is also higher.Solanum nigrum has many-sided functions such as antibacterial, anti-inflammatory, antitumor, antipyretic-antalgic.Solanum nigrum inspissated juice has the effect of raising immunity of organisms.
Summary of the invention
The defect that the present invention seeks to exist for prior art provides a kind of preparation method of Solanum nigrum health cake.
The present invention for achieving the above object, adopts following technical scheme: a kind of preparation method of Solanum nigrum health cake, and raw material has yolk and albumen two parts, and with parts by weight, and with cake mix 100 parts for benchmark, its component is:
Egg yolk fractions: granulated sugar 35 parts, 80 parts, yolk, black nightshade pulp 50 parts and salad oil 50 parts;
Protein part: protein 17 5 parts, granulated sugar 95 parts and 1 part, water;
Preparation method comprises the following steps:
1), make the step of black nightshade pulp, fresh Solanum nigrum fruit is carried out sorting, cleans, drains, squeezed the juice, finally becomes pulp;
2), weighing, point egg step, according to formula, raw material is weighed, and egg yolk fractions and albumen portion need separate;
3), the making step of egg yolk fractions, cake mix sieved, and successively granulated sugar, black nightshade pulp, salad oil is put into basin and stirred to saccharification, then add cake mix and stir, then gradation adds yolk, and to be stirred to batter smooth;
4), the making step of albumen portion, egg white is put into cylinder, then adds granulated sugar, first at a slow speed after beat to the moist foaming of egg white at a high speed;
5), yolk, egg white mixing step, get 1/3 protein part and fully mix with egg yolk fractions, more fully mix with remaining protein part;
6), the step of baking, by direct for baking tray packing paper, then pour batter into, and strike off rapidly, baking chiffon cake furnace temperature is controlled: fiery 180 DEG C of face, the fire in a stove before fuel is added 170 DEG C, about 40 minutes time;
7), cooling, shaping step, cake is upside down on radiator-grid after coming out of the stove, and tears packing paper bottom cake off, shaping with cutter work as requested after cooling.
Beneficial effect of the present invention: present invention process is simple, has good health-care effect.Adopt Solanum nigrum to have many-sided functions such as antibacterial, anti-inflammatory, antitumor, antipyretic-antalgic, Solanum nigrum inspissated juice has and improves immunity of organisms effect.
Detailed description of the invention
The invention discloses a kind of preparation method of Solanum nigrum health cake, raw material has yolk and albumen two parts, and with parts by weight, and with cake mix 100 parts for benchmark, its component is:
Egg yolk fractions: granulated sugar 35 parts, 80 parts, yolk, black nightshade pulp 50 parts and salad oil 50 parts;
Protein part: protein 17 5 parts, granulated sugar 95 parts and 1 part, water;
Preparation method comprises the following steps:
1), make the step of black nightshade pulp, fresh Solanum nigrum fruit is carried out sorting, cleans, drains, squeezed the juice, finally becomes pulp;
2), weighing, point egg step, according to formula, raw material is weighed, and egg yolk fractions and albumen portion need separate;
3), the making step of egg yolk fractions, cake mix sieved, and successively granulated sugar, black nightshade pulp, salad oil is put into basin and stirred to saccharification, then add cake mix and stir, then gradation adds yolk, and to be stirred to batter smooth;
4), the making step of albumen portion, egg white is put into cylinder, then adds granulated sugar, first at a slow speed after beat to the moist foaming of egg white at a high speed;
5), yolk, egg white mixing step, get 1/3 protein part and fully mix with egg yolk fractions, more fully mix with remaining protein part;
6), the step of baking, by direct for baking tray packing paper, then pour batter into, and strike off rapidly, baking chiffon cake furnace temperature is controlled: fiery 180 DEG C of face, the fire in a stove before fuel is added 170 DEG C, about 40 minutes time;
7), cooling, shaping step, cake is upside down on radiator-grid after coming out of the stove, and tears packing paper bottom cake off, shaping with cutter work as requested after cooling.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (1)
1. a preparation method for Solanum nigrum health cake, is characterized in that, raw material has yolk and albumen two parts, and with parts by weight, and with cake mix 100 parts for benchmark, its component is:
Egg yolk fractions: granulated sugar 35 parts, 80 parts, yolk, black nightshade pulp 50 parts and salad oil 50 parts;
Protein part: protein 17 5 parts, granulated sugar 95 parts and 1 part, water;
Preparation method comprises the following steps:
1), make the step of black nightshade pulp, fresh Solanum nigrum fruit is carried out sorting, cleans, drains, squeezed the juice, finally becomes pulp;
2), weighing, point egg step, according to formula, raw material is weighed, and egg yolk fractions and albumen portion need separate;
3), the making step of egg yolk fractions, cake mix sieved, and successively granulated sugar, black nightshade pulp, salad oil is put into basin and stirred to saccharification, then add cake mix and stir, then gradation adds yolk, and to be stirred to batter smooth;
4), the making step of albumen portion, egg white is put into cylinder, then adds granulated sugar, first at a slow speed after beat to the moist foaming of egg white at a high speed;
5), yolk, egg white mixing step, get 1/3 protein part and fully mix with egg yolk fractions, more fully mix with remaining protein part;
6), the step of baking, by direct for baking tray packing paper, then pour batter into, and strike off rapidly, baking chiffon cake furnace temperature is controlled: fiery 180 DEG C of face, the fire in a stove before fuel is added 170 DEG C, about 40 minutes time;
7), cooling, shaping step, cake is upside down on radiator-grid after coming out of the stove, and tears packing paper bottom cake off, shaping with cutter work as requested after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510718553.5A CN105192038A (en) | 2015-10-24 | 2015-10-24 | Manufacturing method of nigrum fruit healthy cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510718553.5A CN105192038A (en) | 2015-10-24 | 2015-10-24 | Manufacturing method of nigrum fruit healthy cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192038A true CN105192038A (en) | 2015-12-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510718553.5A Pending CN105192038A (en) | 2015-10-24 | 2015-10-24 | Manufacturing method of nigrum fruit healthy cake |
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| Country | Link |
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| CN (1) | CN105192038A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454431A (en) * | 2016-01-12 | 2016-04-06 | 湖北神丹健康食品有限公司 | Double-skin milk and making process thereof |
| CN105935072A (en) * | 2016-06-23 | 2016-09-14 | 山东麦琪食品股份有限公司 | Alfalfa birthday cake and processing process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798331A (en) * | 2012-11-14 | 2014-05-21 | 刘玲 | Making method of pitaya sponge cake |
| CN103999909A (en) * | 2014-05-23 | 2014-08-27 | 陈国勇 | Health care cake and making method of health care cake |
-
2015
- 2015-10-24 CN CN201510718553.5A patent/CN105192038A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798331A (en) * | 2012-11-14 | 2014-05-21 | 刘玲 | Making method of pitaya sponge cake |
| CN103999909A (en) * | 2014-05-23 | 2014-08-27 | 陈国勇 | Health care cake and making method of health care cake |
Non-Patent Citations (2)
| Title |
|---|
| 张海洋，等: "龙葵的营养成分及其开发利用", 《中国野生植物资源》 * |
| 杜秀虹，等: "低糖雪莲果蛋糕的研制", 《保鲜与加工》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454431A (en) * | 2016-01-12 | 2016-04-06 | 湖北神丹健康食品有限公司 | Double-skin milk and making process thereof |
| CN105935072A (en) * | 2016-06-23 | 2016-09-14 | 山东麦琪食品股份有限公司 | Alfalfa birthday cake and processing process thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151230 |
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| RJ01 | Rejection of invention patent application after publication |