CN105432748A - Salty and fragrant cake for discharging fire and nourishing heart and making method thereof - Google Patents

Abstract

The invention discloses a salty and fragrant cake for discharging fire and nourishing the heart. The salty and fragrant cake is made from, by weight, 150-160 parts of white granulated sugar, 200-220 parts of low-gluten flour, 7-8 parts of cake oil, 100-110 parts of egg pulp, 100-110 parts of a 8-10% concentrated whey protein solution, 28-35 parts of celery, 35-38 parts of walnut residues, 7-8 parts of nori, 15-16 parts of garlic puree, 22-24 parts of green bean cake, 8-9 parts of chopped green onions, 22-25 parts of shrimp meat, 18-19 parts of pudding, 1.6-2.2 parts of magnolia officinalis, 1.8-2.3 parts of platycladi seeds and 1.5-2.1 parts of rhizoma anemarrhenae. The concentrated whey protein solution is used for replacing 50% egg pulp to make the cake, the texture performance of the cake is close to that of the cake made by adopting egg pulp, after a part of egg pulp is replaced, leavening and emulsifying performance of cake paste is not influenced, and during the long expiration date, as the concentrated whey protein is used for replacing a part of egg pulp, the aging condition and elasticity of the cake can be improved.

Description

A kind of purging intense heat is nourished heart salty fragrant cake and preparation method thereof

Technical field

The present invention relates to cake technical field, particularly relate to a kind of purging intense heat and to nourish heart salty fragrant cake and preparation method thereof.

Background technology

Cake is a large series products in bakery, and general egg content is more than 30%.Egg has higher battalion and is worth, but its cholesterol level every piece on average can reach 213mg, maintains human physiological activity's cholesterol intake every day and should be no more than 300mg.Cake is high containing egg amount, and particularly high cholesterol crowd is forbidding to make consumer.

There are some researches show, protein substance can be adopted to carry out alternative egg and produce cake.Lactalbumin is a kind of protein extracted from milk, it is of high nutritive value, absorption easy to digest, low fat, low cholesterol, containing various active composition, be one of human body high-quality protein replenishers.WPC (WPC can be divided into according to the difference of protein content, protein content is 30% ~ 80%) and sepg whey albumen (WPI, protein content is greater than 90%), WPC and WPI all has good emulsification frothing capacity, and the substitute therefore as egg in spongecake is produced makes cake.

Consider the production cost factor of curing enterprise, select WPC to substitute egg pulp to make spongecake herein, to a kind of functional health cake food can be developed.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of purging intense heat to nourish heart salty fragrant cake and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of purging intense heat is nourished heart salty fragrant cake, is made up of the raw material of following weight portion:

WPC solution 100-110, the celery 28-35 of white granulated sugar 150-160, Self-raising flour 200-220, cake oil 7-8, egg pulp 100-110,8-10%, walnut slag 35-38, sea sedge 7-8, garlic rice 15-16, mung bean cake 22-24, chopped spring onion 8-9, peeled shrimp 22-25, pudding 18-19, bark of official magnolia 1.6-2.2, seed of Oriental arborvitae 1.8-2.3, wind-weed 1.5-2.1.

Described a kind of purging intense heat is nourished heart the preparation method of salty fragrant cake, comprises the following steps:

(1) by the bark of official magnolia, the seed of Oriental arborvitae, the wind-weed with concentrated after the flooding of 6-9 times amount, spray-driedly obtain traditional Chinese medicine powder; It is stand-by that mung bean cake pulverizes oven dry;

(2) peeled shrimp mixes with chopped spring onion and is placed in oil cauldron and stir-fries 2-3 minute, take out be placed on dry in the air cool; To get after the freeze drying of garlic rice abrasive dust together with sea sedge, and merge with traditional Chinese medicine powder, the powder obtained is mixed with gained peeled shrimp;

(3) get white granulated sugar, egg pulp and WPC solution to put into eggbeater successively and beat to sugar and dissolve completely, add Self-raising flour again to stir, add cake oil again, dismiss 1.5-2min fast and increase 2-3 doubly to batter volume, finally add soybean oil and stir well even slowly;

(4) by broken for walnut ground-slag, cross 30-50 mesh sieve, join in the sodium sulfite solution of 10-13mol/l and soak 2-3 hour, with soda, adjustment PH is 8.5-10, ultrasonic disperse 40-50 minute, 3800-4000 rev/min of centrifugal 20-25 minute, is separated upper strata filtrate with precipitation a, in the filtrate of upper strata, adds acetic acid, adjustment PH is 4.5-5,3800-4000 rev/min of centrifugal 17-20 minute, is precipitated b, precipitation b is washed to neutrality, freeze drying is Walnut protein powder;

(5) celery is added 20-30 times of water to squeeze the juice, mix with precipitation a, add acetic acid, adjustment PH is 4-6, and ultrasonic process 3-5 minute, adds the cellulase of compound weight 0.8-1%, enzymolysis 120-140 minute at 50-60 DEG C, and high temperature goes out enzyme, obtains dietary fiber;

(6) above-mentioned steps gained material and each mixing of materials of the residue except mung bean cake must to be upgraded batter, gained to be upgraded the mung bean cake powder that to sprinkle after batter carries out injection molding and pulverize send into baking oven, with 180-190 DEG C, the lower fiery 160-170 DEG C of getting angry in baking oven, baking 16-18min, finally cool as room temperature and pack, to obtain final product.

Advantage of the present invention is: when the present invention uses WPC solution to substitute 50% egg pulp to make spongecake, the texture properties of cake is all close to the cake adopting egg pulp to make, what can not affect cake batter after Substitute For Partial egg pulp works the volume sending out emulsifiability and cake, obtained cake is basically identical at cake mouthfeel, local flavor, outward appearance and tissue with the spongecake adopting egg to produce completely, within the longer shelf-life, use WPC Substitute For Partial egg pulp can also improve the aging conditions of cake, keep good cake elasticity simultaneously; The cost of material of WPC liquid is lower than the production cost of egg liquid simultaneously, has good market cost advantage and potentiality;

The present invention also adopts waste resource walnut slag to make walnut protein, effectively raises resource utilization, improves the protein content of cake, also add the dietary fiber of extraction, has enriched the nutrition of cake;

The present invention is fragrant and sweet good to eat, and mouthfeel is unique, is also added with the food medicinal materials such as the bark of official magnolia, the seed of Oriental arborvitae, the wind-weed, and richness has been given mental-tranquilization of the present invention, relaxed bowel, promote the production of body fluid the health-care efficacy moisturized.

Detailed description of the invention

A kind of purging intense heat is nourished heart salty fragrant cake, is made up of the raw material of following weight portion:

White granulated sugar 150, Self-raising flour 200, cake oil 7, the WPC solution 100 of egg pulp 100,8%, celery 28, walnut slag 35, sea sedge 7, garlic rice 15, mung bean cake 22, chopped spring onion 8, peeled shrimp 22, pudding 18, the bark of official magnolia 1.6, the seed of Oriental arborvitae 1.8, the wind-weed 1.5.

Described a kind of purging intense heat is nourished heart the preparation method of salty fragrant cake, comprises the following steps:

(1) by the bark of official magnolia, the seed of Oriental arborvitae, the wind-weed with concentrated after the flooding of 6 times amount, spray-driedly obtain traditional Chinese medicine powder; It is stand-by that mung bean cake pulverizes oven dry;

(2) peeled shrimp mixes with chopped spring onion and is placed in oil cauldron and stir-fries 2 minutes, take out be placed on dry in the air cool; To get after the freeze drying of garlic rice abrasive dust together with sea sedge, and merge with traditional Chinese medicine powder, the powder obtained is mixed with gained peeled shrimp;

(3) get white granulated sugar, egg pulp and WPC solution to put into eggbeater successively and beat to sugar and dissolve completely, add Self-raising flour again to stir, add cake oil again, dismiss 1.5min fast and increase by 2 times to batter volume, finally add soybean oil and stir well even slowly;

(4) by broken for walnut ground-slag, cross 30 mesh sieves, join in the sodium sulfite solution of 10mol/l and soak 2 hours, with soda, regulate PH to be 8.5, ultrasonic disperse 40 minutes, 3800 revs/min centrifugal 20 minutes, upper strata filtrate is separated with precipitation a, in the filtrate of upper strata, adds acetic acid, PH is regulated to be 4.5,3800 revs/min centrifugal 17 minutes, is precipitated b, precipitation b is washed to neutrality, freeze drying is Walnut protein powder;

(5) celery is added 20 times of water to squeeze the juice, mix, add acetic acid with precipitation a, adjustment PH is 4, and ultrasonic process 3 minutes, adds the cellulase of compound weight 0.8%, enzymolysis 120 minutes at 50 DEG C, and high temperature goes out enzyme, obtains dietary fiber;

(6) above-mentioned steps gained material and each mixing of materials of the residue except mung bean cake must to be upgraded batter, gained to be upgraded the mung bean cake powder that to sprinkle after batter carries out injection molding and pulverize send into baking oven, to get angry 180 DEG C, lower fiery 160 DEG C in baking oven, baking 16min, finally cool as room temperature and pack, to obtain final product.

Claims (2)

1. purging intense heat is nourished heart a salty fragrant cake, it is characterized in that being made up of the raw material of following weight portion:

WPC solution 100-110, the celery 28-35 of white granulated sugar 150-160, Self-raising flour 200-220, cake oil 7-8, egg pulp 100-110,8-10%, walnut slag 35-38, sea sedge 7-8, garlic rice 15-16, mung bean cake 22-24, chopped spring onion 8-9, peeled shrimp 22-25, pudding 18-19, bark of official magnolia 1.6-2.2, seed of Oriental arborvitae 1.8-2.3, wind-weed 1.5-2.1.

2. a kind of purging intense heat as claimed in claim 1 is nourished heart the preparation method of salty fragrant cake, it is characterized in that comprising the following steps:

(1) by the bark of official magnolia, the seed of Oriental arborvitae, the wind-weed with concentrated after the flooding of 6-9 times amount, spray-driedly obtain traditional Chinese medicine powder; It is stand-by that mung bean cake pulverizes oven dry;

(2) peeled shrimp mixes with chopped spring onion and is placed in oil cauldron and stir-fries 2-3 minute, take out be placed on dry in the air cool; To get after the freeze drying of garlic rice abrasive dust together with sea sedge, and merge with traditional Chinese medicine powder, the powder obtained is mixed with gained peeled shrimp;

(3) get white granulated sugar, egg pulp and WPC solution to put into eggbeater successively and beat to sugar and dissolve completely, add Self-raising flour again to stir, add cake oil again, dismiss 1.5-2min fast and increase 2-3 doubly to batter volume, finally add soybean oil and stir well even slowly;

(4) by broken for walnut ground-slag, cross 30-50 mesh sieve, join in the sodium sulfite solution of 10-13mol/l and soak 2-3 hour, with soda, adjustment PH is 8.5-10, ultrasonic disperse 40-50 minute, 3800-4000 rev/min of centrifugal 20-25 minute, is separated upper strata filtrate with precipitation a, in the filtrate of upper strata, adds acetic acid, adjustment PH is 4.5-5,3800-4000 rev/min of centrifugal 17-20 minute, is precipitated b, precipitation b is washed to neutrality, freeze drying is Walnut protein powder;

(5) celery is added 20-30 times of water to squeeze the juice, mix with precipitation a, add acetic acid, adjustment PH is 4-6, and ultrasonic process 3-5 minute, adds the cellulase of compound weight 0.8-1%, enzymolysis 120-140 minute at 50-60 DEG C, and high temperature goes out enzyme, obtains dietary fiber;

(6) above-mentioned steps gained material and each mixing of materials of the residue except mung bean cake must to be upgraded batter, gained to be upgraded the mung bean cake powder that to sprinkle after batter carries out injection molding and pulverize send into baking oven, with 180-190 DEG C, the lower fiery 160-170 DEG C of getting angry in baking oven, baking 16-18min, finally cool as room temperature and pack, to obtain final product.