CN105360263A - Guilinggao chiffon cake - Google Patents
Guilinggao chiffon cake Download PDFInfo
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- CN105360263A CN105360263A CN201510989584.4A CN201510989584A CN105360263A CN 105360263 A CN105360263 A CN 105360263A CN 201510989584 A CN201510989584 A CN 201510989584A CN 105360263 A CN105360263 A CN 105360263A
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- egg white
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- chiffon cake
- cake
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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
-
- 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
- A21D2/34—Animal material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a guilinggao chiffon cake. The guilinggao chiffon cake comprises raw materials in parts by weight as follows: 60-70 parts of coconut milk, 30-40 parts of vegetable oil, 20-30 parts of guilinggao powder, 50-60 parts of white sugar, 60-70 parts of self-raising flour, 20-30 parts of yolk, 20-30 parts of egg white and 5-8 parts of lemon juice. The guilinggao chiffon cake is unique in flavor, soft and tasty and has comprehensive nutrition; the raw materials with homology of medicine and food are selected for preparation and interact for combination of a delicious food function and medical and health care functions, the traditional medical concept is met, the modern health food concept is approached, no food additive is added, and the cake is suitable for people of all ages; the production procedure is simple, the preparation is convenient, the cost is lower, the requirement of industrial production can be met, and the cake is convenient to carry and eat and can be eaten instantly after pocket opening and addition with water.
Description
Technical field
The present invention relates to food technology field, specifically relate to a kind of tortoise Siberian cocklebur chiffon cake.
Background technology
Nutrition be human body constantly from extraneous pickuping food, through digestion, absorb, metabolism and utilize the overall process of material to the activity of sustaining life of somagenic need in food, it is a kind of comprehensively physiology course, instead of the special a certain nutritional labeling of finger.Various nutrient all plays important role in the body of people, has lacked any one and all can produce serious consequence to the health of people.But any one nutrient neither be The more the better, the surplus of nutrient also can cause the various disease of people's health.And adequate nutrition is by the various nutrient absorbed in food and health, and the needs to these nutrients reach balance, both had no lack of, many only.Lack some nutrient and can cause deficiency disease, as the rickets that calcium deficiency causes, anaemia that iron deficiency causes etc.Some nutrient is taken in as fat and carbohydrate too much can cause fat again " rich man's diseases " such as disease, diabetes, cardiovascular diseases.The morbid state that nutritional deficiency and overnutrition cause is referred to as malnutrition, is all the irrational consequence of nutrition, is all extremely harmful to health.Reasonable equalizing nutrient needed for people's health can be supplied owing to there is no a kind of food, so diversified food will be adopted when arranging meals as far as possible, allocating rightly according to nutritional labelings different in various food and meeting the needs of health to various nutrient comprehensively.
Biscuit, dessert and cake are a kind of common, and as a kind of snacks or interpolation diet, instant is easy to carry again, has become a kind of food indispensable in daily life.Along with the increase day by day of biscuit, dessert and cake kind, add the enhancing of modern's health perception, not only will meet taste hobby also will to healthy useful, a kind of not only comprehensive nutrition but also edible healthy biscuit, dessert and cake is just needed to eat, but so far, be not reported.
Summary of the invention
The object of this invention is to provide a kind of tortoise Siberian cocklebur chiffon cake, its comprehensive nutrition, unique flavor, soft good to eat, be applicable to ordinary populace crowd and eat.
The technical scheme realizing the object of the invention is:
A kind of tortoise Siberian cocklebur chiffon cake, is made up of the raw material of following weight parts proportioning:
Coconut milk 60-70, vegetable oil 30-40, Guiling Jelly powder 20-30, white sugar 50-60, Self-raising flour 60-70, yolk 20-30, egg white 20-30, lemon juice 5-8.
Above-mentioned tortoise Siberian cocklebur chiffon cake, preferably, is made up of the raw material of following weight parts proportioning:
Coconut milk 65, vegetable oil 35, Guiling Jelly powder 25, white sugar 55, Self-raising flour 65, yolk 25, egg white 25, lemon juice 6.
The preparation method of above-mentioned tortoise Siberian cocklebur chiffon cake, comprises the steps:
1, coconut milk, vegetable oil, white sugar are put into pot and boiled, for subsequent use;
2, Guiling Jelly powder, Self-raising flour are poured in the pot of step one, and stir rapidly and make dough and non-stick pan can close fire, for subsequent use;
3, yolk is smashed, point to add in pot for 3 times and stir, all will wait to absorb completely at every turn and just can add next time, for subsequent use;
4, egg white is got some slightly to steep, then divide and add lemon juice and white sugar for 3 times and stir, break into the egg white icing that tail end is supported, for subsequent use;
5, first get 1/3 egg white icing and batter stirs, then 2/3 remaining egg white icing is poured into mix, for subsequent use;
6, the batter mixed up is poured in mould, after putting into baking box 160-170 degree Celsius of baking 50-55min, taking-up cooling final vacuum packaging.
Above-mentioned raw materials is commercially available prod.
Guiling Jelly in product has enriching yin and nourishing kidney, moisturizes skin care, can chest enlarge, eliminate dark sore, conditioning viscera, clearing heat and detoxicating, prevent the aging and constipation of skin quality, can enhance metabolism, promote effect of body immunity.
Coconut milk has summer-heat removing, promotes the production of body fluid to quench thirst, cardiac stimulant, diuresis, expelling parasite, preventing or arresting vomiting antidiarrheal effect.
Compared with prior art, beneficial effect of the present invention is:
(1) tortoise Siberian cocklebur chiffon cake of the present invention, unique flavor, mouthfeel is soft good to eat, comprehensive nutrition, and does not add any food additives, suitable for all ages;
(2) raw material of the selected integration of drinking and medicinal herbs of this product is made, the interphase interaction of each raw material, the cuisines function of food and medicines and health protection function is combined, has both met traditional medical sense, again close to the concept of modern health food;
(3) production process is simple, and easy to make, cost is lower, can meet the demand of suitability for industrialized production;
(4) be easy to carry and eat, opening bag and edible.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described, but the present invention is not limited to these embodiments.
Embodiment 1
A kind of tortoise Siberian cocklebur chiffon cake, is made up of the raw material of following weight parts proportioning:
Coconut milk 60g, vegetable oil 30g, Guiling Jelly powder 20g, white sugar 50g, Self-raising flour 60g, yolk 20g, egg white 20g, lemon juice 5g.
The preparation method of above-mentioned tortoise Siberian cocklebur chiffon cake, comprises the steps:
1, coconut milk, vegetable oil, white sugar are put into pot and boiled, for subsequent use;
2, Guiling Jelly powder, Self-raising flour are poured in the pot of step one, and stir rapidly and make dough and non-stick pan can close fire, for subsequent use;
3, yolk is smashed, point to add in pot for 3 times and stir, all will wait to absorb completely at every turn and just can add next time, for subsequent use;
4, egg white is got some slightly to steep, then divide and add lemon juice and white sugar for 3 times and stir, break into the egg white icing that tail end is supported, for subsequent use;
5, first get 1/3 egg white icing and batter stirs, then 2/3 remaining egg white icing is poured into mix, for subsequent use;
6, the batter mixed up is poured in mould, after putting into baking box 160 degrees Celsius baking 50min, taking-up cooling final vacuum packaging.
Carry out taste scoring test to the present embodiment gained tortoise Siberian cocklebur chiffon cake, through 20 people's sensory evaluations, have 17 people to represent the taste liking the present embodiment, have 1 people to represent the taste not liking the present embodiment, all the other 2 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 2
A kind of tortoise Siberian cocklebur chiffon cake, is made up of the raw material of following weight parts proportioning:
Coconut milk 65g, vegetable oil 35g, Guiling Jelly powder 25g, white sugar 55g, Self-raising flour 65g, yolk 25g, egg white 25g, lemon juice 6g.
The preparation method of above-mentioned tortoise Siberian cocklebur chiffon cake, comprises the steps:
1, coconut milk, vegetable oil, white sugar are put into pot and boiled, for subsequent use;
2, Guiling Jelly powder, Self-raising flour are poured in the pot of step one, and stir rapidly and make dough and non-stick pan can close fire, for subsequent use;
3, yolk is smashed, point to add in pot for 3 times and stir, all will wait to absorb completely at every turn and just can add next time, for subsequent use;
4, egg white is got some slightly to steep, then divide and add lemon juice and white sugar for 3 times and stir, break into the egg white icing that tail end is supported, for subsequent use;
5, first get 1/3 egg white icing and batter stirs, then 2/3 remaining egg white icing is poured into mix, for subsequent use;
6, the batter mixed up is poured in mould, after putting into baking box 165 degrees Celsius baking 52min, taking-up cooling final vacuum packaging.
Time edible, open packaging and edible.
Carry out taste scoring test to the present embodiment gained tortoise Siberian cocklebur chiffon cake, through 30 people's sensory evaluations, have 26 people to represent the taste liking the present embodiment, have 2 people to represent the taste not liking the present embodiment, all the other 2 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 3
A kind of tortoise Siberian cocklebur chiffon cake, is made up of the raw material of following weight parts proportioning:
Coconut milk 68g, vegetable oil 37g, Guiling Jelly powder 28g, white sugar 58g, Self-raising flour 68g, yolk 28g, egg white 28g, lemon juice 7g.
The preparation method of above-mentioned tortoise Siberian cocklebur chiffon cake, comprises the steps:
1, coconut milk, vegetable oil, white sugar are put into pot and boiled, for subsequent use;
2, Guiling Jelly powder, Self-raising flour are poured in the pot of step one, and stir rapidly and make dough and non-stick pan can close fire, for subsequent use;
3, yolk is smashed, point to add in pot for 3 times and stir, all will wait to absorb completely at every turn and just can add next time, for subsequent use;
4, egg white is got some slightly to steep, then divide and add lemon juice and white sugar for 3 times and stir, break into the egg white icing that tail end is supported, for subsequent use;
5, first get 1/3 egg white icing and batter stirs, then 2/3 remaining egg white icing is poured into mix, for subsequent use;
6, the batter mixed up is poured in mould, after putting into baking box 165 degrees Celsius baking 53min, taking-up cooling final vacuum packaging.
Time edible, open packaging and edible.
Carry out taste scoring test to the present embodiment gained tortoise Siberian cocklebur chiffon cake, through 40 people's sensory evaluations, have 36 people to represent the taste liking the present embodiment, have 1 people to represent the taste not liking the present embodiment, all the other 3 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 4
A kind of tortoise Siberian cocklebur chiffon cake, is made up of the raw material of following weight parts proportioning:
Coconut milk 70g, vegetable oil 40g, Guiling Jelly powder 30g, white sugar 60g, Self-raising flour 70g, yolk 30g, egg white 30g, lemon juice 8g.
The preparation method of above-mentioned tortoise Siberian cocklebur chiffon cake, comprises the steps:
1, coconut milk, vegetable oil, white sugar are put into pot and boiled, for subsequent use;
2, Guiling Jelly powder, Self-raising flour are poured in the pot of step one, and stir rapidly and make dough and non-stick pan can close fire, for subsequent use;
3, yolk is smashed, point to add in pot for 3 times and stir, all will wait to absorb completely at every turn and just can add next time, for subsequent use;
4, egg white is got some slightly to steep, then divide and add lemon juice and white sugar for 3 times and stir, break into the egg white icing that tail end is supported, for subsequent use;
5, first get 1/3 egg white icing and batter stirs, then 2/3 remaining egg white icing is poured into mix, for subsequent use;
6, the batter mixed up is poured in mould, after putting into baking box 170 degrees Celsius baking 55min, taking-up cooling final vacuum packaging.
Time edible, open packaging brewed in hot water and edible.
Carry out taste scoring test to the present embodiment gained tortoise Siberian cocklebur chiffon cake, through 50 people's sensory evaluations, have 44 people to represent the taste liking the present embodiment, have 1 people to represent the taste not liking the present embodiment, all the other 5 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Claims (2)
1. a tortoise Siberian cocklebur chiffon cake, is characterized in that: be made up of the raw material of following weight parts proportioning:
Coconut milk 60-70, vegetable oil 30-40, Guiling Jelly powder 20-30, white sugar 50-60, Self-raising flour 60-70, yolk 20-30, egg white 20-30, lemon juice 5-8;
The preparation method of above-mentioned tortoise Siberian cocklebur chiffon cake, comprises the steps:
(1) coconut milk, vegetable oil, white sugar are put into pot and boiled, for subsequent use;
(2) Guiling Jelly powder, Self-raising flour are poured in the pot of step one, and stir rapidly and make dough and non-stick pan can close fire, for subsequent use;
(3) yolk is smashed, point to add in pot for 3 times and stir, all will wait to absorb completely at every turn and just can add next time, for subsequent use;
(4) egg white is got some slightly to steep, then divide and add lemon juice and white sugar for 3 times and stir, break into the egg white icing that tail end is supported, for subsequent use;
(5) first get 1/3 egg white icing and batter stirs, then 2/3 remaining egg white icing is poured into mix, for subsequent use;
(6) batter mixed up is poured in mould, after putting into baking box 160-170 degree Celsius of baking 50-55min, taking-up cooling final vacuum packaging.
2. tortoise Siberian cocklebur chiffon cake according to claim 1, is characterized in that: the raw material composition of following weight parts proportioning:
Coconut milk 65, vegetable oil 35, Guiling Jelly powder 25, white sugar 55, Self-raising flour 65, yolk 25, egg white 25, lemon juice 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510989584.4A CN105360263A (en) | 2015-12-25 | 2015-12-25 | Guilinggao chiffon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510989584.4A CN105360263A (en) | 2015-12-25 | 2015-12-25 | Guilinggao chiffon cake |
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| Publication Number | Publication Date |
|---|---|
| CN105360263A true CN105360263A (en) | 2016-03-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510989584.4A Pending CN105360263A (en) | 2015-12-25 | 2015-12-25 | Guilinggao chiffon cake |
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| Country | Link |
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| CN (1) | CN105360263A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767102A (en) * | 2016-05-21 | 2016-07-20 | 李建贤 | Method for making cucumis melo green tea cakes |
| CN107048362A (en) * | 2017-04-13 | 2017-08-18 | 广西梧州双钱实业有限公司 | Burnt odor Guiling Jelly and preparation method thereof |
Citations (4)
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| CN1754456A (en) * | 2005-08-22 | 2006-04-05 | 梁朝日 | Dual-purpose tortoise tuckahoe serial product as food and medicine, and its preparation method |
| CN103444827A (en) * | 2013-09-10 | 2013-12-18 | 江苏农林职业技术学院 | Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake |
| CN104351303A (en) * | 2014-11-27 | 2015-02-18 | 周茂伟 | Formula and making method for coffee chiffon cakes |
| CN104920548A (en) * | 2015-06-24 | 2015-09-23 | 山东科技职业学院 | Apricot kernel powder added chiffon cake |
-
2015
- 2015-12-25 CN CN201510989584.4A patent/CN105360263A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1754456A (en) * | 2005-08-22 | 2006-04-05 | 梁朝日 | Dual-purpose tortoise tuckahoe serial product as food and medicine, and its preparation method |
| CN103444827A (en) * | 2013-09-10 | 2013-12-18 | 江苏农林职业技术学院 | Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake |
| CN104351303A (en) * | 2014-11-27 | 2015-02-18 | 周茂伟 | Formula and making method for coffee chiffon cakes |
| CN104920548A (en) * | 2015-06-24 | 2015-09-23 | 山东科技职业学院 | Apricot kernel powder added chiffon cake |
Non-Patent Citations (4)
| Title |
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| 国明: "《国明姐的创意饼干蛋糕》", 31 August 2014 * |
| 圆猪猪: "《圆猪猪乐享烘焙》", 31 October 2015 * |
| 小岛喜和: "《小岛喜和的咸戚风和甜戚风》", 31 December 2013 * |
| 梁文珍: "槐花粉戚风蛋糕的研制", 《辽宁农业职业技术学院学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767102A (en) * | 2016-05-21 | 2016-07-20 | 李建贤 | Method for making cucumis melo green tea cakes |
| CN107048362A (en) * | 2017-04-13 | 2017-08-18 | 广西梧州双钱实业有限公司 | Burnt odor Guiling Jelly and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160302 |
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| WD01 | Invention patent application deemed withdrawn after publication |