CN105325863A - Quick-frozen matcha and red bean steamed cake and preparation method thereof - Google Patents
Quick-frozen matcha and red bean steamed cake and preparation method thereof Download PDFInfo
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- CN105325863A CN105325863A CN201510936567.4A CN201510936567A CN105325863A CN 105325863 A CN105325863 A CN 105325863A CN 201510936567 A CN201510936567 A CN 201510936567A CN 105325863 A CN105325863 A CN 105325863A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the technical field of foodstuff and particularly relates to a quick-frozen matcha and red bean steamed cake and a preparation method thereof. The steamed cake is prepared from, by weight, 100 parts of cake paste and 4-7 parts of red beans, wherein the cake paste is prepared from, by weight, 35-45% of eggs, 15-25% of white granulated sugar, 20-30% of cake flour, 2-4% of emulsifier, 0.1-0.3% of a leavening agent, 0.1-0.3% of salt, 0.05-0.2% of matcha powder, 1-4% of fruit and vegetable juice, 3-6% of milk powder and 5-10% of edible oil. The preparation method of the cake comprises the steps of stirring and dispersing the components, obtaining mixed paste, steaming the mixed paste, and conducting quick freezing. The steamed cake is high in nutritive value, refreshing, fragrant, sweet and not greasy in mouthfeel and novel and unique in taste. By means of the preparation method of the cake, under the condition that no preservative is added separately, the storage period of the cake is prolonged, and the problem that a traditional cake is short in storage time is solved.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of quick-frozen and smear congo red beans cake steaming and preparation method thereof.
Background technology
Cake is a kind of ancient Western-style pastry, generally made by baking box, cake is primary raw material with egg, white sugar, wheat flour, with milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder are auxiliary material, after stirring, modulate, toasting, make a kind of sponge-like dessert.
Traditional cake is that the mode of toasting is made, and not only have roasting cake now, also a lot of cake steaming is had, the form of cake is also more and more diversified, under the fast pace, weight power of modern society, consumer also more and more likes this instant food of cake, and, the fragrant and sweet taste of cake is thought can also release the pressure by a lot of consumer, pleasure mood.
But, the cake goods storage cycle is in the market short, mainly preserve in normal temperature controlled atmospheric packing mode, the storage cycle is extended because considering, normal temperature cake steaming needs to add a large amount of anticorrisive agents with its shelf-life of proper extension, this has a certain impact to its taste, and adds anticorrisive agent and be unfavorable for health.Further, traditional cake steaming, because of the reason of storage method, causes existing cake steaming mouthfeel and form on market all more single, mainly based on original flavor, lacks the cake of other local flavors.Therefore, existing cake steaming goods, cannot meet consumer demand well.
Summary of the invention
The object of this invention is to provide a kind of quick-frozen and smear congo red beans cake steaming, to arrange in pairs or groups Juice, red bean and matcha powder in tradition cake, improve the nutritive value of cake, simultaneously, also make cake mouthfeel finer and smoother, aromatic, agreeably sweet, soft, make cake mouthfeel unique, novel, fine and smooth, aromatic, agreeably sweet.
The present invention also aims to provide a kind of quick-frozen to smear the preparation method of congo red beans cake steaming, adopt Technique of Speed Freezing by its fast cooling freezing storage, under the condition of not adding anticorrisive agent, greatly extend its storage cycle, solve the difficult problem that traditional cake is not easily preserved, retention cycle is short.
In order to realize above object, the present invention adopts following technical scheme:
Congo red beans cake steaming is smeared in a kind of quick-frozen, be made up of 100 parts, cake slurries and red bean 4-7 part by weight, described cake slurries are made up of following raw material by weight percentage: egg: 35-45%, white granulated sugar: 15-25%, cake mix: 20-30%, emulsifying agent: 2-4%, leavening agent: 0.1-0.3%, salt: 0.1-0.3%, matcha powder: 0.05-0.2%, Juice: 1-4%, milk powder: 3-6%, edible oil: 5-10%.
Optionally, described leavening agent is baking powder, and described edible oil is corn oil or soybean oil.
Optionally, described red bean is that red bean received by sugar, and described Juice is compound fruit and vegetable juice.
The preparation method of congo red beans cake steaming is smeared in above-mentioned quick-frozen, comprises the following steps:
(1) white granulated sugar being put into egg stirring makes it melt, and obtains egg sugar mixed liquor, then salt, leavening agent, cake mix, milk powder, matcha powder, emulsifying agent is joined in egg sugar mixed liquor, mixes and dismiss;
(2) edible oil, Juice are joined step (1) dismiss after material in, stir 40-80s, make it mix, obtain cake slurries;
(3) by weight red bean is mixed with step (2) gained cake slurries, obtain mixed serum;
(4) steam: the mixed serum of step (3) gained is steamed;
(5) quick-frozen: the cake after step (4) being steamed carries out quick-frozen and is less than-18 DEG C to its central temperature.
Optionally, dismiss described in step (1) for mixed material is dismissed to its proportion be 0.40-0.55.
Optionally, in step (3), gained mixed serum is first through mould molding before steaming.
Optionally, described steaming temperature is 90-98 DEG C, and steaming time is 12-20min.
Optionally, steam rear cake central temperature described in step (4) and reach more than 88 DEG C.
Optionally, the quick-frozen time described in step (5) is 30-60min, and described quick-frozen environment temperature is-35 ~-25 DEG C.
Optionally, by before the cake quick-frozen after steaming described in step (5), first naturally cooled to central temperature and reach less than 45 DEG C, described cool time is 25-35min.
Smear tea (Matcha) powder and contain the necessary nutritional labeling of abundant human body and trace element, its main component is Tea Polyphenols, caffeine, free amino acid, chlorophyll, protein, aromatic substance, cellulose, vitamin C, A, B1, B2, B3, B5, B6, E, K, H etc., and trace elements K, calcium, magnesium, iron, sodium, zinc, selenium, fluorine etc. nearly more than 30 are planted.There are some researches show that Tea Polyphenols can remove harmful free radicals too much in body, thus protection and repair antioxidant system, to enhancing immunity of organism, to anti-cancer, anti-agingly there is remarkable result.Length is drunk green tea and can be reduced blood sugar, blood fat, blood pressure, thus prevention cardiovascular and cerebrovascular disease.The cellulose smearing tea is 52.8 times of spinach, is 28.4 times of celery, and it helps digestion and separates greasy, defatting beauty, removal small pox effect, receives the favor of the women that likes to be beautiful now.
Red bean is rich in Aneurine, B2, protein and several mineral materials, enrich blood, diuresis, detumescence, the effect such as promotion heart activation.Red bean has the function such as clearing heat and detoxicating, invigorating spleen and reinforcing stomach, inducing diuresis to reduce edema, ventilation relieving restlessness, can treat the diseases such as difficult urination, edema due to deficiency of the spleen, beriberi.Red bean is boiled soup eat, play dietary function to oedema, beriberi, urine difficulty etc., can also treat cirrhosis, liver ascites, complement is empty; Red bean and wax gourd are separate anasarcous dietotherapy good merchantable brand with the soup juice after boiling; Red bean and French beans, coix seed boil and can treat diarrhoea together.In addition, red bean also can use same with Chinese medicine, is equipped with the capsule of weeping forsythia and Radix Angelicae Sinensis decocts soup as red bean, can treat hepatapostema etc.In red bean protein, lysine content is higher, should be mixed into beans meal or beans congee and eat, generally make sweetened bean paste or make cake raw material with cereal preparation.Red bean is not only appetizing food, and is the panacea that doctor cures the disease.Traditional Chinese medicine is thought, red bean smell is sweet, sour, flat, nontoxic, have effect of dampness elimination tonifying spleen, more applicable to weakness of the spleen and the stomach people, in dietotherapy, be often used to hypertension, oedema that atherosclerotic, a variety of causes cause and relieve summer heat, relieving heat toxin, the multiple use such as stomach invigorating.
Sugar natto is a kind of food newly come into vogue in recent years, and sugar is received red bean, sugar and received mung bean, sugar and receive white peas or beans, sugar and receive kidney bean, sugar and receive black soya bean etc., and adopt the advanced production technology of Japan to process, nutrition is not run off, instant, not containing asccharin and any anticorrisive agent.Sugar is received red bean and is contained abundant nutriment, and containing the multiple efficacies composition such as Nattokinase, Bacillus natto, farnoquinone, isoflavones, especially sugar is received the thrombolytic remarkable result of red bean kinases and Bacillus natto and is easily had the effect of whole intestines, toxin expelling, reduction postprandial blood sugar at intestinal colonisation.
Fruit juice be to squeeze with fresh fruit with raw vegetables together with juice, for human body provides required nutrition, energy.The vitamin that fruit juice supply human body is a large amount of, mineral matter and enzyme, help the pH value maintaining our health, also contribute to carcinogen in our purged body.Many vegetables, as cucumber and carrot, have ageing resistace, help improve our skin, hair, nail.Fresh juices, can appetite-suppressing, contributes to containing disease, and reduce fat, reduce as cancer, leukaemia etc., to arthritis, hypertension, kidney disorder, skin infection, liver diseases, and excessive drinking, have and well suppress effect.In addition, Juice is low due to its heat, more meets that modern is low in calories, the dietary requirements of low sugar, low fat.
Congo red beans cake steaming is smeared in quick-frozen provided by the invention, add in traditional cake and smear tea, red bean and Juice, wherein red bean is rich in Aneurine, B2, protein and several mineral materials, enrich blood, diuresis, detumescence, promote the effects such as heart activation, matcha powder contains the necessary nutritional labeling of abundant human body and trace element, its main component Tea Polyphenols has anti-aging, delay senility, the effects such as fat-reducing, and Juice is not only nutritious, and the delicate fragrance containing fruits and vegetables, and heat is low, smear tea, adding of red bean and Juice, supplement the nutrient in cake, considerably increase the nutritive value of cake, simultaneously, to arrange in pairs or groups Juice in tradition cake, make cake mouthfeel salubriouser, fragrant and sweet, to arrange in pairs or groups again red bean and matcha powder, make cake mouthfeel unique, novel, fine and smooth, aromatic, agreeably sweet.
The preparation method of congo red beans cake steaming is smeared in quick-frozen provided by the invention, technique is steamed by what change traditional cake steaming, adopt Technique of Speed Freezing by its fast cooling freezing storage, its storage cycle is greatly extended under the condition of not adding anticorrisive agent, shelf-life can reach 12 months, solve the difficult problem that traditional cake is not easily preserved, retention cycle is short, add simultaneously and smear tea, red bean and Juice, also improve mouthfeel and the nutritive value of cake.
Congo red beans cake steaming is smeared in quick-frozen provided by the invention, preserve to uniform temperature owing to cooking then quick-frozen in advance, consumer is before eating, only need simple heating or naturally thaw, namely consumer can select cold or hot two kinds of mouthfeels according to self-demand, and more cake increases new local flavor.As the winter of cold, then cake can being carried out heating using microwave and eat, hot summer, then can eat by naturally thawing, refrigerant mouthfeel more cake increases peculiar flavour.
The preparation method of congo red beans cake steaming is smeared in quick-frozen provided by the invention, also has the following advantages:
(1) emulsifying agent is joined effectively can to keep starch adhesive in starch adhesive dismiss degree, the stability of starch adhesive can be kept to a certain extent, extend the resting period of starch adhesive during suitability for industrialized production greatly;
(2) the present invention will steam later cake quick-frozen, can keep its nutritional labeling to greatest extent, ensure that the due mouthfeel of product, reach delicious and healthy perfect adaptation;
(3) cake first steams by the present invention, then quick-frozen, like this under the condition of not adding separately anticorrisive agent, can extend the storage cycle of cake greatly, solve the restriction of traditional cake steaming storage time;
(4) after cake steams by the present invention, first naturally cool, carry out quick-frozen again, compare and steam rear direct quick-frozen, energy consumption is lower, and after steaming, directly quick-frozen energy consumption is large, in addition, steam rear product temperature high, direct quick-frozen easily causes product change in organization, occurs the problems such as product contraction, affects products taste, first naturally cool, quick-frozen again, then there will not be the problems such as product contraction, change in organization, therefore mouthfeel can not be deteriorated, also therefore can not there is deformations such as shrinking, subside in product-forming, product stability is strong;
(5) preparation method of congo red beans cake steaming is smeared in quick-frozen provided by the invention, after cake quick-frozen, stores and there will not be distortion, the problem such as cracked in transportation, can keep original moulding of product well.
Detailed description of the invention
Embodiment 1
Congo red beans cake steaming is smeared in a kind of quick-frozen, and receive 6 parts, red bean by 100 parts, cake slurries, sugar by weight and make, wherein cake slurries are made up of following raw material by weight percentage:
Egg: 35%, white granulated sugar: 25%, cake mix: 25%, composite cake emulsifying agent: 4%, baking powder: 0.3%, salt: 0.1%, matcha powder: 0.2%, compound fruit and vegetable juice: 1%, milk powder: 4.4%, soybean oil: 5%.
The preparation method that congo red beans cake steaming is smeared in above-mentioned quick-frozen is specific as follows:
(1) raw material is taken by above-mentioned percentage by weight, white granulated sugar being put into egg stirring makes it melt evenly, obtain egg sugar mixed liquor, then salt, baking powder, cake mix, milk powder, matcha powder are joined in egg sugar mixed liquor, stirring makes it mix, finally, add composite cake emulsifying agent and dismiss fast to proportion be 0.4;
(2) edible oil, compound fruit and vegetable juice are joined step (1) dismiss after material in, rapid stirring 40s, makes it mix, and obtains cake slurries;
(3) by weight red bean is mixed with step (2) gained cake slurries, obtain mixed serum;
(4) steam: the mixed serum of step (3) gained is put into die for molding, then steams, described steaming temperature is 95-97 DEG C, and steaming time is 16min, steams rear cake central temperature and reaches more than 93 DEG C.
(5) cool: it is less than 45 DEG C that the cake after step (4) being steamed naturally cools to cake inside center temperature, and cool time is 35min;
(6) quick-frozen: step (5) cooled cake is carried out quick-frozen and is less than-18 DEG C to its inside center temperature, described quick-frozen environment temperature is-30 DEG C, and the quick-frozen time is 45min.
Embodiment 2
Congo red beans cake steaming is smeared in a kind of quick-frozen, and receive 5 parts, red bean by 100 parts, cake slurries, sugar by weight and make, wherein cake slurries are made up of following raw material by weight percentage:
Egg: 45%, white granulated sugar: 15%, cake mix: 20%, composite cake emulsifying agent: 2.55%, baking powder: 0.1%, salt: 0.3%, matcha powder: 0.05%, compound fruit and vegetable juice: 4%, milk powder: 3%, soybean oil: 10%.
The preparation method that congo red beans cake steaming is smeared in above-mentioned quick-frozen is specific as follows:
(1) raw material is taken by above-mentioned percentage by weight, white granulated sugar being put into egg stirring makes it melt evenly, obtain egg sugar mixed liquor, then salt, baking powder, cake mix, milk powder, matcha powder are joined in egg sugar mixed liquor, stirring makes it mix, finally, add composite cake emulsifying agent and dismiss fast to proportion be 0.55;
(2) edible oil, compound fruit and vegetable juice are joined step (1) dismiss after material in, rapid stirring 80s, makes it mix, and obtains cake slurries;
(3) by weight red bean is mixed with step (2) gained cake slurries, obtain mixed serum;
(4) steam: the mixed serum of step (3) gained is put into die for molding, then steams, described steaming temperature is 96-98 DEG C, and steaming time is 12min, steams rear cake central temperature and reaches more than 95 DEG C.
(5) cool: it is less than 45 DEG C that the cake after step (4) being steamed naturally cools to cake inside center temperature, and cool time is 30min;
(6) quick-frozen: step (5) cooled cake is carried out quick-frozen and is less than-18 DEG C to its inside center temperature, described quick-frozen environment temperature is-35 DEG C, and the quick-frozen time is 30min.
Embodiment 3
Congo red beans cake steaming is smeared in a kind of quick-frozen, and receive 7 parts, red bean by 100 parts, cake slurries, sugar by weight and make, wherein cake slurries are made up of following raw material by weight percentage:
Egg: 40%, white granulated sugar: 20%, cake mix: 20%, composite cake emulsifying agent: 3.5%, baking powder: 0.2%, salt: 0.2%, matcha powder: 0.1%, compound fruit and vegetable juice: 3%, milk powder: 6%, corn oil: 7%.
The preparation method that congo red beans cake steaming is smeared in above-mentioned quick-frozen is specific as follows:
(1) raw material is taken by above-mentioned percentage by weight, white granulated sugar being put into egg stirring makes it melt evenly, obtain egg sugar mixed liquor, then salt, baking powder, cake mix, milk powder, matcha powder are joined in egg sugar mixed liquor, stirring makes it mix, finally, add composite cake emulsifying agent and dismiss fast to proportion be 0.49;
(2) edible oil, compound fruit and vegetable juice are joined step (1) dismiss after material in, rapid stirring 60s, makes it mix, and obtains cake slurries;
(3) by weight red bean is mixed with step (2) gained cake slurries, obtain mixed serum;
(4) steam: the mixed serum of step (3) gained is put into die for molding, then steams, described steaming temperature is 90-92 DEG C, and steaming time is 20min, steams rear cake central temperature and reaches more than 88 DEG C.
(5) cool: it is less than 45 DEG C that the cake after step (4) being steamed naturally cools to cake inside center temperature, and cool time is 25min;
(6) quick-frozen: step (5) cooled cake is carried out quick-frozen and is less than-18 DEG C to its inside center temperature, described quick-frozen environment temperature is-25 DEG C, and the quick-frozen time is 60min.
Embodiment 4
Congo red beans cake steaming is smeared in a kind of quick-frozen, and receive 4 parts, red bean by 100 parts, cake slurries, sugar by weight and make, wherein cake slurries are made up of following raw material by weight percentage:
Egg: 35%, white granulated sugar: 17%, cake mix: 30%, composite cake emulsifying agent: 2%, baking powder: 0.25%, salt: 0.2%, matcha powder: 0.15%, compound fruit and vegetable juice: 2.4%, milk powder: 5%, corn oil: 8%.
Above-mentioned quick-frozen smears the preparation method of congo red beans cake steaming with embodiment 1.
Claims (10)
1. a congo red beans cake steaming is smeared in quick-frozen, it is characterized in that, is made up by weight of 100 parts, cake slurries and red bean 4-7 part, described cake slurries are made up of following raw material by weight percentage: egg: 35-45%, white granulated sugar: 15-25%, cake mix: 20-30%, emulsifying agent: 2-4%, leavening agent: 0.1-0.3%, salt: 0.1-0.3%, matcha powder: 0.05-0.2%, Juice: 1-4%, milk powder: 3-6%, edible oil: 5-10%.
2. congo red beans cake steaming is smeared in a kind of quick-frozen according to claim 1, it is characterized in that, described leavening agent is baking powder, and described edible oil is corn oil or soybean oil.
3. congo red beans cake steaming is smeared in a kind of quick-frozen according to claim 1, it is characterized in that, described red bean is that red bean received by sugar, and described Juice is compound fruit and vegetable juice.
4. a preparation method for congo red beans cake steaming is smeared in the arbitrary described quick-frozen of claim 1-3, it is characterized in that, comprises the following steps:
(1) white granulated sugar being put into egg stirring makes it melt, and obtains egg sugar mixed liquor, then salt, leavening agent, cake mix, milk powder, matcha powder, emulsifying agent is joined in egg sugar mixed liquor, mixes and dismiss;
(2) edible oil, Juice are joined step (1) dismiss after material in, stir 40-80s, make it mix, obtain cake slurries;
(3) by weight red bean is mixed with step (2) gained cake slurries, obtain mixed serum;
(4) steam: the mixed serum of step (3) gained is steamed;
(5) quick-frozen: the cake after step (4) being steamed carries out quick-frozen and is less than-18 DEG C to its central temperature.
5. the preparation method of congo red beans cake steaming is smeared in quick-frozen according to claim 4, it is characterized in that, dismiss described in step (1) for mixed material is dismissed to its proportion be 0.40-0.55.
6. the preparation method of congo red beans cake steaming is smeared in quick-frozen according to claim 4, it is characterized in that, in step (3), gained mixed serum is first through mould molding before steaming.
7. the preparation method of congo red beans cake steaming is smeared in quick-frozen according to claim 4, it is characterized in that, described steaming temperature is 90-98 DEG C, and steaming time is 12-20min.
8. the preparation method of congo red beans cake steaming is smeared in quick-frozen according to claim 4, it is characterized in that, steams rear cake central temperature and reach more than 88 DEG C described in step (4).
9. the preparation method of congo red beans cake steaming is smeared in quick-frozen according to claim 4, it is characterized in that, the quick-frozen time described in step (5) is 30-60min, and described quick-frozen environment temperature is-35 ~-25 DEG C.
10. the preparation method of congo red beans cake steaming is smeared in quick-frozen according to claim 4, it is characterized in that, by before the cake quick-frozen after steaming described in step (5), first naturally cooled to central temperature and reach less than 45 DEG C, described cool time is 25-35min.
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