CN105494547A - Preparation method of yam cake - Google Patents
Preparation method of yam cake Download PDFInfo
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- CN105494547A CN105494547A CN201410496930.0A CN201410496930A CN105494547A CN 105494547 A CN105494547 A CN 105494547A CN 201410496930 A CN201410496930 A CN 201410496930A CN 105494547 A CN105494547 A CN 105494547A
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Abstract
The invention discloses a preparation method of a yam cake, and belongs to the field of food processing. The yam cake is prepared from 12-14 percent of yam paste, 50-52 percent of flour, 3 percent of starch, 2 percent of sugar, 1 percent of salt, 7 percent of milk, 20 percent of beaten egg, 1 percent of vegetable oil, 1 percent of shortening oil, 1 percent of baking powder and a proper amount of water through the processes of material mixing, molding and baking. The prepared cake is attractive in appearance, rich in nutrient, delicious in taste and rich in protein, vitamins, glucose, amino acid, bursine, allantoin, dioscin and trace elements, not only has extremely high edible value, but also has an extremely good dietary therapy function.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of preparation method of Chinese yam cake.
Background technology
Chinese yam contains much starch and protein, vitamin, glucose, crude protein, amino acid, bile alkaline, allantoin, Chinese yam soap etc., wherein important nutritional labeling Chinese yam soap, be the precursor materials of synthesis estrogen, have nourishment for vitality, strengthen metabolic effect; The mucilaginous substance, zymigen etc. of the GL-PP composition contained in the fresh tuber of Chinese yam, can prevent cardiovascular fat deposition, contribute to digesting and assimilating of stomach and intestine.Edible Chinese yam has following benefit: invigorating spleen and reinforcing stomach, aid digestion, and Chinese yam contains the material such as amylase, polyphenol oxidase, is conducive to taste digestion and absorption function; Nourishing kidney and replenishing pneuma, Chinese yam contains various nutrients, has strong body, the effect of nourishing kidney and replenishing pneuma; Benefit lung cough-relieving, Chinese yam contains saponin, lymphatic temperament, has lubrication, moist effect, therefore can beneficial lung qi, supports lung yin, and treatment deficiency syndrome of the lung phlegm is coughed the disease of chronic cough; Reduce blood sugar, Chinese yam contains mucus protein, has and falls hypoglycemic effect; Promote longevity, Chinese yam contains a large amount of mucus albumen, electrolytes and minerals, can effectively stop blood fat in the precipitation of vascular wall, prevention cardiovascular diseases.The traditional Chinese medical science is thought, the multiple efficacies such as Chinese yam has invigorating the spleen, tonifying lung, reinforces the kidney, benefit essence, and under cough due to deficiency of the lung, splenasthenic diarrhea, emission due to the kidney deficiency, band and the disease such as frequency of micturition, has certain treatment benefit effect.Cake is raw material with egg, flour, white sugar, milk powder, vegetable oil, shortening, baking powder, water, the sponge-like dessert of one made after stirring, modulate, toasting, containing the abundant mineral matter such as carbohydrate, protein, fat, electrolytes and minerals, instant, it is one of the most edible cake of people, after interpolation Chinese yam, the edibility of Chinese yam, medical value can be embodied.Product of the present invention is for raw material with Chinese yam mud, flour, starch, sugar, salt, milk, egg, vegetable oil, shortening, baking powder, water, by raw-material mixing, enter the technique such as mould, baking and carry out obtained finished product, the cake made is aesthetic in appearance, nutritious, delicious flavour, be rich in protein, vitamin, glucose, amino acid, bile alkaline, allantoin, Chinese yam soap and trace element etc., not only there is high edibility, also there is splendid dietary function.
Summary of the invention
The problem that the present invention mainly solves is to provide a kind of preparation method of Chinese yam cake, produce the raw material that this product uses to have: Chinese yam mud 12%-14%, flour 50%-52%, starch 3%, sugar 2%, salt 1%, milk 7%, the egg 20% broken up, vegetable oil 1%, shortening 1%, baking powder 1%, water are appropriate, by batching mixing, enter the operation such as mould, baking and carry out obtained finished product.
The present invention can be achieved through the following technical solutions:
A preparation method for Chinese yam cake, is characterized in that being made up of following steps:
(1) milk of formula ratio, the egg broken up, vegetable oil are sent into the first agitator, stir the mixture that blending evenly obtains milk, egg, vegetable oil.
(2) shortening of formula ratio, baking powder, water are sent into the second agitator, stir the mixture that blending evenly obtains shortening, baking powder, water.
(3) the Chinese yam mud of formula ratio, flour, starch, sugar, salt are sent into dough mixing machine is dry to be mixed evenly, then the mixture of milk, egg, vegetable oil and the mixture of shortening, baking powder, water are sent into dough mixing machine mixing and stirring simultaneously become dense thick batter shape, obtain the raw material of Chinese yam cake.
(4) raw material of Chinese yam cake are poured in the mould of shop fixtures, the mode of employing vibrations eliminates the air in Chinese yam cake raw material, then raw material are sent into baking oven together with mould, the top fire temperature in baking oven is adjusted to be 165 DEG C-175 DEG C, fire in a stove before fuel is added temperature is 145 DEG C-155 DEG C, is sent in air by Chinese yam cake and naturally cool to normal temperature after the baking of 0.6-0.8 hour.
Further technical scheme of the present invention is:
Vegetable oil described in step (1) is peanut oil.
Sugar described in step (3) is white granulated sugar, and salt is refining iodizedsalt, and starch is starch from sweet potato.
Baking oven top fire temperature described in step (4) is 170 DEG C, fire in a stove before fuel is added temperature is 150 DEG C, and baking time is 0.7 hour.
The invention has the beneficial effects as follows: the preparation method providing a kind of Chinese yam cake, the method technique is simple, raw material sources convenient, product shape is attractive in appearance, nutritious, delicious flavour, bread is rich in protein, vitamin, glucose, crude protein, amino acid, bile alkaline, allantoin, Chinese yam soap and trace element etc., not only there is high edibility, also there is splendid dietary function.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
By account for total amount be 7% milk, the egg broken up of 20%, the vegetable oil of 1% send into the first agitator, stir the mixture that blending evenly obtains milk, egg, vegetable oil; By account for total amount be 1% shortening, the baking powder of 1%, appropriate water send into the second agitator, stir the mixture that blending evenly obtains shortening, baking powder, water; By account for total amount be 12% Chinese yam mud, the flour of 52%, starch, the sugar of 2%, the salt of 1% of 3% send into that dough mixing machine is dry to be mixed evenly, then the mixture of milk, egg, vegetable oil and the mixture of shortening, baking powder, water are sent into dough mixing machine mixing and stirring simultaneously become dense thick batter shape, obtain the raw material of Chinese yam cake; The raw material of Chinese yam cake are poured in the mould of shop fixtures, the mode of employing vibrations eliminates the air in Chinese yam cake raw material, then raw material are sent into baking oven together with mould, the top fire temperature in baking oven is adjusted to be 165 DEG C, fire in a stove before fuel is added temperature is 145 DEG C, is sent in air by Chinese yam cake and naturally cool to normal temperature after the baking of 0.8 hour.
Embodiment 2
By account for total amount be 7% milk, the egg broken up of 20%, the vegetable oil of 1% send into the first agitator, stir the mixture that blending evenly obtains milk, egg, vegetable oil; By account for total amount be 1% shortening, the baking powder of 1%, appropriate water send into the second agitator, stir the mixture that blending evenly obtains shortening, baking powder, water; By account for total amount be 13% Chinese yam mud, the flour of 51%, starch, the sugar of 2%, the salt of 1% of 3% send into that dough mixing machine is dry to be mixed evenly, then the mixture of milk, egg, vegetable oil and the mixture of shortening, baking powder, water are sent into dough mixing machine mixing and stirring simultaneously become dense thick batter shape, obtain the raw material of Chinese yam cake; The raw material of Chinese yam cake are poured in the mould of shop fixtures, the mode of employing vibrations eliminates the air in Chinese yam cake raw material, then raw material are sent into baking oven together with mould, the top fire temperature in baking oven is adjusted to be 170 DEG C, fire in a stove before fuel is added temperature is 150 DEG C, is sent in air by Chinese yam cake and naturally cool to normal temperature after the baking of 0.7 hour.
Embodiment 3
By account for total amount be 7% milk, the egg broken up of 20%, the vegetable oil of 1% send into the first agitator, stir the mixture that blending evenly obtains milk, egg, vegetable oil; By account for total amount be 1% shortening, the baking powder of 1%, appropriate water send into the second agitator, stir the mixture that blending evenly obtains shortening, baking powder, water; By account for total amount be 14% Chinese yam mud, the flour of 50%, starch, the sugar of 2%, the salt of 1% of 3% send into that dough mixing machine is dry to be mixed evenly, then the mixture of milk, egg, vegetable oil and the mixture of shortening, baking powder, water are sent into dough mixing machine mixing and stirring simultaneously become dense thick batter shape, obtain the raw material of Chinese yam cake; The raw material of Chinese yam cake are poured in the mould of shop fixtures, the mode of employing vibrations eliminates the air in Chinese yam cake raw material, then raw material are sent into baking oven together with mould, the top fire temperature in baking oven is adjusted to be 175 DEG C, fire in a stove before fuel is added temperature is 155 DEG C, is sent in air by Chinese yam cake and naturally cool to normal temperature after the baking of 0.6 hour.
Claims (4)
1. a preparation method for Chinese yam cake, the raw material weight proportioning of use is: comprise Chinese yam mud 12%-14%, flour 50%-52%, starch 3%, sugar 2%, salt 1%, milk 7%, the egg 20% broken up, vegetable oil 1%, shortening 1%, baking powder 1%, water are appropriate; It is characterized in that:
Step (1)) milk of formula ratio, the egg broken up, vegetable oil are sent into the first agitator, stir the mixture that blending evenly obtains milk, egg, vegetable oil;
The shortening of formula ratio, baking powder, water are sent into the second agitator by step (2), stir the mixture that blending evenly obtains shortening, baking powder, water;
The Chinese yam mud of formula ratio, flour, starch, sugar, salt are sent into that dough mixing machine is dry to be mixed evenly by step (3), then the mixture of milk, egg, vegetable oil and the mixture of shortening, baking powder, water are sent into dough mixing machine mixing and stirring simultaneously become dense thick batter shape, obtain the raw material of Chinese yam cake;
The raw material of Chinese yam cake are poured in the mould of shop fixtures by step (4), the mode of employing vibrations eliminates the air in Chinese yam cake raw material, then raw material are sent into baking oven together with mould, the top fire temperature in baking oven is adjusted to be 165 DEG C-175 DEG C, fire in a stove before fuel is added temperature is 145 DEG C-155 DEG C, is sent in air by Chinese yam cake and naturally cool to normal temperature after the baking of 0.6-0.8 hour.
2. the preparation method of a kind of Chinese yam cake according to claim 1, is characterized in that: the vegetable oil described in step (1) is peanut oil.
3. the preparation method of a kind of Chinese yam cake according to claim 1, is characterized in that: the sugar described in step (3) is white granulated sugar, and salt is refining iodizedsalt, and starch is starch from sweet potato.
4. the preparation method of a kind of Chinese yam cake according to claim 1, is characterized in that: the baking oven top fire temperature described in step (4) is 170 DEG C, fire in a stove before fuel is added temperature is 150 DEG C, and baking time is 0.7 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496930.0A CN105494547A (en) | 2014-09-25 | 2014-09-25 | Preparation method of yam cake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496930.0A CN105494547A (en) | 2014-09-25 | 2014-09-25 | Preparation method of yam cake |
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| CN105494547A true CN105494547A (en) | 2016-04-20 |
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| CN201410496930.0A Pending CN105494547A (en) | 2014-09-25 | 2014-09-25 | Preparation method of yam cake |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736473A (en) * | 2017-11-02 | 2018-02-27 | 佛山市三水区敏俊食品有限公司 | A kind of Chinese yam beans sweets |
| CN109662124A (en) * | 2019-03-05 | 2019-04-23 | 刘文海 | Chinese yam chiffon cake and preparation method thereof |
| CN111066854A (en) * | 2019-12-20 | 2020-04-28 | 王润琴 | Chinese yam ultra-soft cake and making method thereof |
-
2014
- 2014-09-25 CN CN201410496930.0A patent/CN105494547A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736473A (en) * | 2017-11-02 | 2018-02-27 | 佛山市三水区敏俊食品有限公司 | A kind of Chinese yam beans sweets |
| CN109662124A (en) * | 2019-03-05 | 2019-04-23 | 刘文海 | Chinese yam chiffon cake and preparation method thereof |
| CN111066854A (en) * | 2019-12-20 | 2020-04-28 | 王润琴 | Chinese yam ultra-soft cake and making method thereof |
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Application publication date: 20160420 |
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| WD01 | Invention patent application deemed withdrawn after publication |