CN105475914A - Lotus root sponge cake - Google Patents
Lotus root sponge cake Download PDFInfo
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- CN105475914A CN105475914A CN201510842739.1A CN201510842739A CN105475914A CN 105475914 A CN105475914 A CN 105475914A CN 201510842739 A CN201510842739 A CN 201510842739A CN 105475914 A CN105475914 A CN 105475914A
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- lotus
- lotus root
- sponge cake
- steamed sponge
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Abstract
The invention relates to the field of food processing and especially relates to lotus root sponge cake. The lotus root sponge cake is prepared from natural old cooked lotus rhizome, cane sugar powder, milk powder and ghee and is coated with a lotus leaf and a weight ratio of natural old cooked lotus rhizome, cane sugar powder, milk powder to ghee is 70-100: 10-20: 2-5: 5-10. A preparation method of the lotus root sponge cake comprises 1, lotus leaf processing, 2, lotus rhizome preliminary processing, 3, dried lotus root floss preparation, 4, blending, 5, molding, 6, baking and 7, metering, vacuum packaging and warehousing. The unique sponge cake is prepared according to the characteristic of high meal fiber content of the natural old cooked lotus rhizome, has lotus rhizome nutrients and is convenient for eating.
Description
Technical field
The present invention relates to food processing field, especially a kind of lotus root steamed sponge cake.
Background technology
Common steamed sponge cake uses ground rice sugaring, oil and appropriate milk powder etc. to process, and mouthfeel is soft, just melt in the mouth, likes by people very much.Steamed sponge cake on market also has and to add cheese or dried fruit, preserved fruit, still can not meet consumer to the diversified demand of steamed sponge cake.
The subterranean stem of lotus lotus root, nymphaeaceae plant, aquatic class vegetables, shape hypertrophy has joint, inside has tube orifice, be divided into safflower lotus root,
The traditional Chinese medical science thinks the ripe tepor of lotus rhizome, and can strengthen the spleen and stomach, bowl spares is reposed.The nutrition of common lotus rhizome is that every l00g eats part energy content 293KJ, moisture 80.5g, protein 1.9g, fatty 0.2g, dietary fiber 1.2g, carbohydrate 15.2g, carrotene 20 μ g, retinol equivalent 3 μ g, thiamine 0.09mg, riboflavin 0.03mg, niacin 0.3mg, vitamin C 44mg vitamin E 0.73mg; Potassium 243mg, sodium 44.2mg, calcium 39mg, magnesium 19mg, iron 1.4mg, manganese 0.23mg, copper 0.11mg, phosphorus 58mg, selenium 0.39 μ g.Natural aging Lotus Root Starch content is higher, and dietary fiber is many times of common lotus rhizome.
Summary of the invention
For satisfied different consumer is to the diversified demand of steamed sponge cake kind and mouthfeel, the invention provides a kind of lotus root steamed sponge cake, utilize feature that in natural aging lotus rhizome, dietary fiber is high to produce a kind of steamed sponge cake of uniqueness, both there is the abundant nutrition of lotus rhizome, there is again the characteristic of steamed sponge cake instant.
The present invention is achieved by the following technical programs:
A kind of lotus root steamed sponge cake, is made by right aging lotus rhizome, cane sugar powder, milk powder, butter, and with lotus leaf parcel, the weight ratio formula of described raw material is: natural aging lotus rhizome 70-100, cane sugar powder 10-20, milk powder 2-5, butter 5-10.
Described lotus root steamed sponge cake is made by following steps:
(1) lotus leaf processing: dried waterlily leaf is put into cannery retort 110 DEG C of boiling 25-30 minute, taking the dish out of the pot, it is clean to put into 40 DEG C-50 DEG C warm water soaking and washing, and the lotus-leaf plate being cut into 500-1000 square centimeter is for subsequent use;
(2) lotus rhizome preliminary working: get fresh natural lotus rhizome, remove tender section and rhizoma nelumbinis, clean out, be soaked in the saline solution of 0.5%-1%, obtains natural aging lotus root section;
(3) lotus root pine makes: aging lotus root section be broken into after longitudinal length is no more than the lotus root block of 5 centimetres, enter continuous cooking machine vapour cooking 1-1.5 hour, take out and naturally cool to 50 DEG C-60 DEG C, puts into wipe loose machine and rub 30-40 minute, obtains lotus root pine for subsequent use;
(4) mixing and stirring: take raw material by formula, in lotus root pine, point cane sugar powder, milk powder and the butter that add for 3-5 time in formula, enter mixer and mix thoroughly, obtain lotus root steamed sponge cake blank;
(5) moulded section: by product specification mould by the moulded section of steamed sponge cake blank;
(6) toast: shaping steamed sponge cake base is sent into baking device baking, baking is carried out in two stages: first stage baking temperature is 60 DEG C-80 DEG C, baking time 20-25 minute; Second stage baking temperature is 150 DEG C-160 DEG C, and baking time is 10-20 minute; Come out of the stove and pack with lotus-leaf plate while hot, cooling;
(7) metering, vacuum packaging, warehouse-in.
Lotus root steamed sponge cake of the present invention, the weight ratio formula of described raw material is preferably: natural aging lotus rhizome 80, cane sugar powder 10, milk powder 5, butter 5, the lotus root steamed sponge cake color, smell and taste of making are all good.
When making lotus root steamed sponge cake of the present invention, the lotus leaf used in step (1) is made for the natural tender lotus leaf of gathering in 7-8 month passes through to dry or dry.This lotus leaf delicate fragrance is strong, and color is unanimously dark green, and breakage rate is not low.
When making lotus root steamed sponge cake of the present invention, the production mould that step (5) uses can be designed as square, circular, heart-shaped, rose or other desired shape according to product specification.
When making lotus root steamed sponge cake of the present invention, in the raw material of lotus root steamed sponge cake, add the food colorings such as appropriate Monascus color or lemon yellow, the lotus root steamed sponge cake of different colours can be made.
Milk powder can also be changed to cheese or other local flavor dairy produces in the composition of raw materials of lotus root steamed sponge cake of the present invention, during use cheese replacement milk powder, the corresponding weight ratio of cheese is 1-2.
Ground rice, flavorant and other flavouring can also be added in right amount according to consumer demand in the composition of raw materials of lotus root steamed sponge cake of the present invention, change the local flavor of lotus root steamed sponge cake, mouthfeel and nutrition.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1:
A kind of lotus root steamed sponge cake, is made by natural aging lotus rhizome, ground rice, cane sugar powder, milk powder, butter, and with lotus leaf parcel, the weight ratio formula of the raw material of described lotus root steamed sponge cake is: natural aging lotus rhizome 80, cane sugar powder 10, milk powder 5, butter 5.
Embodiment 2:
A preparation method for lotus root steamed sponge cake described in embodiment 1, comprises the following steps:
(1) lotus leaf processing: dried waterlily leaf is put into cannery retort 110 DEG C of boiling 25-30 minute, taking the dish out of the pot, it is clean to put into 40 DEG C-50 DEG C warm water soaking and washing, and the lotus-leaf plate being cut into 500-1000 square centimeter is for subsequent use; Described dried waterlily leaf is that the natural tender lotus leaf of gathering in 7-8 month is made through drying or drying;
(2) lotus rhizome preliminary working: get fresh natural lotus rhizome, remove tender section and rhizoma nelumbinis, clean out, be soaked in the saline solution of 0.5%-1%, obtains natural aging lotus root section;
(3) lotus root pine makes: aging lotus root section be broken into after longitudinal length is no more than the lotus root block of 5 centimetres, enter continuous cooking machine vapour cooking 1-1.5 hour, take out and naturally cool to 50 DEG C-60 DEG C, puts into wipe loose machine and rub 30-40 minute, obtains lotus root pine for subsequent use;
(4) mixing and stirring: take raw material by formula, in lotus root pine, point cane sugar powder, milk powder and the butter that add for 3-5 time in formula, enter mixer and mix thoroughly, obtain lotus root steamed sponge cake blank;
(5) moulded section: with square 50 grams of lotus root steamed sponge cake moulds by the moulded section of steamed sponge cake blank;
(6) toast: shaping steamed sponge cake base is sent into baking device baking, baking is carried out in two stages: first stage baking temperature is 60 DEG C-80 DEG C, baking time 20-25 minute; Second stage baking temperature is 150 DEG C-160 DEG C, and baking time is 10-20 minute; Come out of the stove and pack with lotus-leaf plate while hot, cooling;
(7) metering, vacuum packaging, warehouse-in.
Embodiment 3:
A kind of lotus root steamed sponge cake, is made by natural aging lotus rhizome, cane sugar powder, cheese, butter, and with lotus leaf parcel, the weight ratio formula of described raw material is: natural aging lotus rhizome 80, cane sugar powder 10, cheese 1, butter 5, lemon yellow 0.005.
Embodiment 4:
A kind of lotus root steamed sponge cake, be made by natural aging lotus rhizome, ground rice, cane sugar powder, milk powder, butter, wrap up with lotus leaf, the weight ratio formula of described composition is: natural aging lotus rhizome 80, ground rice 20, cane sugar powder 15, milk powder 5, butter 5, wherein ground rice is the mixing rice powder of long rice flour and glutinous rice flour, and the weight ratio of described long rice flour and glutinous rice flour is: 1:0.5.
Claims (6)
1. a lotus root steamed sponge cake, is made by natural aging lotus rhizome, cane sugar powder, milk powder, butter, and with lotus leaf parcel, the weight ratio formula of the raw material of described lotus root steamed sponge cake is: natural aging lotus rhizome 70-100, cane sugar powder 10-20, milk powder 2-5, butter 5-10;
Described lotus root steamed sponge cake is made by following steps:
(1) lotus leaf processing: dried waterlily leaf is put into cannery retort 110 DEG C of boiling 25-30 minute, taking the dish out of the pot, it is clean to put into 40 DEG C-50 DEG C warm water soaking and washing, and the lotus-leaf plate being cut into 500-1000 square centimeter is for subsequent use;
(2) lotus rhizome preliminary working: get fresh natural lotus rhizome, remove tender section and rhizoma nelumbinis, clean out, be soaked in the saline solution of 0.5%-1%, obtains natural aging lotus root section;
(3) lotus root pine makes: aging lotus root section be broken into after longitudinal length is no more than the lotus root block of 5 centimetres, enter continuous cooking machine vapour cooking 1-1.5 hour, take out and naturally cool to 50 DEG C-60 DEG C, puts into wipe loose machine and rub 30-40 minute, obtains lotus root pine for subsequent use;
(4) mixing and stirring: take raw material by formula, in lotus root pine, point cane sugar powder, milk powder and the butter that add for 3-5 time in formula, enter mixer and mix thoroughly, obtain lotus root steamed sponge cake blank;
(5) moulded section: by product specification mould by the moulded section of steamed sponge cake blank;
(6) toast: shaping steamed sponge cake base is sent into baking device baking, baking is carried out in two stages: first stage baking temperature is 60 DEG C-80 DEG C, baking time 20-25 minute; Second stage baking temperature is 150 DEG C-160 DEG C, and baking time is 10-20 minute; Come out of the stove and pack with lotus-leaf plate while hot, cooling;
(7) metering, vacuum packaging, warehouse-in.
2. lotus root steamed sponge cake as claimed in claim 1, is characterized in that the weight ratio formula of described raw material is: natural aging lotus rhizome 80, cane sugar powder 10, milk powder 5, butter 5.
3. lotus root steamed sponge cake as claimed in claim 1, is characterized in that the lotus leaf used in described step (1) is made for the natural tender lotus leaf of gathering in 7-8 month passes through to dry or dry.
4. lotus root steamed sponge cake as claimed in claim 1, is characterized in that the production mould that described step (5) uses is square, circular, heart-shaped or rose.
5. lotus root steamed sponge cake as claimed in claim 1, is characterized in that adding Monascus color or lemon yellow food coloring in the raw material of described lotus root steamed sponge cake.
6. lotus root steamed sponge cake as claimed in claim 1, is characterized in that described milk powder is cheese, and the corresponding weight ratio that described cheese uses is 1-2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510842739.1A CN105475914A (en) | 2015-11-29 | 2015-11-29 | Lotus root sponge cake |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510842739.1A CN105475914A (en) | 2015-11-29 | 2015-11-29 | Lotus root sponge cake |
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| CN105475914A true CN105475914A (en) | 2016-04-13 |
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| CN201510842739.1A Pending CN105475914A (en) | 2015-11-29 | 2015-11-29 | Lotus root sponge cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029728A (en) * | 2018-01-23 | 2018-05-15 | 安徽心缘康生物科技有限公司 | A kind of tree peony Lotus leaf shaped pancake and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599448A (en) * | 2012-04-09 | 2012-07-25 | 柳州市博隆食品有限公司 | Preparation method of lotus root cake and lotus root soup |
-
2015
- 2015-11-29 CN CN201510842739.1A patent/CN105475914A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599448A (en) * | 2012-04-09 | 2012-07-25 | 柳州市博隆食品有限公司 | Preparation method of lotus root cake and lotus root soup |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029728A (en) * | 2018-01-23 | 2018-05-15 | 安徽心缘康生物科技有限公司 | A kind of tree peony Lotus leaf shaped pancake and preparation method thereof |
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