CN105494566A - Yang-yin tonifying vegetable fruit cake and preparation method thereof - Google Patents

Abstract

The invention discloses a Yang-yin tonifying vegetable fruit cake comprising the following raw material by weight parts: 110-120 white sugar, 200-220 cake flour, 7-8 cake oil, 100-110 egg pulp, 100-110 8-10% condensation lactalbumin solution, 28-35 celery, 35-38 walnut slag, 19-28 caraway, 7-8 quail eggs, 16-17 balsam pear, 17-18 lotus rhizome, 18-26 fresh mushroom, 2.8-3.3 Gorgon fruit, 2.1-2.7 bitter gourd seeds, and 2-2.3 american ginseng; the method uses condensation lactalbumin solution to replace 50% egg pulp for making sponge cake, and cake texture performance can reach the cake using egg pulp, so the egg pulp can be partially replaced without affecting cake batter fermentation emulsification performance; in a long shelf-life, the condensation lactalbumin solution can replace partial egg pulp so as to improve cake aging condition and cake elasticity.

Description

A kind of Yiyang tonifying yin vegetables and fruits cake and preparation method thereof

Technical field

The present invention relates to cake technical field, particularly relate to a kind of Yiyang tonifying yin vegetables and fruits 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 Yiyang tonifying yin vegetables and fruits cake and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of Yiyang tonifying yin vegetables and fruits cake, be 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, caraway 19-28, quail egg 7-8, balsam pear 16-17, lotus rhizome 17-18, fresh mushroom 18-26, Gorgon fruit 2.8-3.3, balsampear seed 2.1-2.7, American Ginseng 2-2.3.

The preparation method of described a kind of Yiyang tonifying yin vegetables and fruits cake, comprises the following steps:

(1) by Gorgon fruit, balsampear seed, American Ginseng with concentrated after the flooding of 6-9 times amount, spray-driedly obtain traditional Chinese medicine powder;

(2) get balsam pear dry through freeze-drying, obtain balsam pear powder; Get caraway clean drain after squeeze into quail egg, then mixing mince, finally admix oily salt and traditional Chinese medicine powder, mixing is mixed thoroughly; Get fresh mushroom and remove mushroom stems, then it is broken to insert the caraway handled well, is more jointly placed in water proof on steamer and cooks;

(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, lotus rhizome are added 20-30 times of water and 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) obtain step (2) gained mushroom, after diced shape, roll on balsam pear powder;

(7) step (3) gained material is divided into two parts, portion adds step (5) gained material, obtain batter a, portion add each mixing of materials of residue evenly after batter b, batter to be noted in mould half and half respectively with the order of batter a, batter b, then sends into baking oven, with 180-190 DEG C, the lower fiery 160-170 DEG C of getting angry in baking oven, baking 16-18min, is finally placed in room temperature and cools 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 American Ginseng, balsampear seed, walnut slag, and richness has given the health-care efficacy of the establishing-Yang of the present invention's benefit gas, boosting qi and nourishing yin.

Detailed description of the invention

A kind of Yiyang tonifying yin vegetables and fruits cake, be 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, caraway 19, quail egg 7, balsam pear 16, lotus rhizome 17, fresh mushroom 18, Gorgon fruit 2.8, balsampear seed 2.1, American Ginseng 2.

The preparation method of described a kind of Yiyang tonifying yin vegetables and fruits cake, comprises the following steps:

(1) by Gorgon fruit, balsampear seed, American Ginseng with concentrated after the flooding of 6 times amount, spray-driedly obtain traditional Chinese medicine powder;

(2) get balsam pear dry through freeze-drying, obtain balsam pear powder; Get caraway clean drain after squeeze into quail egg, then mixing mince, finally admix oily salt and traditional Chinese medicine powder, mixing is mixed thoroughly; Get fresh mushroom and remove mushroom stems, then it is broken to insert the caraway handled well, is more jointly placed in water proof on steamer and cooks;

(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, lotus rhizome are added 20 times of water and 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) obtain step (2) gained mushroom, after diced shape, roll on balsam pear powder;

(7) step (3) gained material is divided into two parts, portion adds step (5) gained material, obtain batter a, portion add each mixing of materials of residue evenly after batter b, batter to be noted in mould half and half respectively with the order of batter a, batter b, then sends into baking oven, to get angry 180 DEG C, lower fiery 160 DEG C in baking oven, baking 16min, is finally placed in room temperature and cools and pack, to obtain final product.

Claims (2)

1. Yiyang tonifying yin vegetables and fruits cake, 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, caraway 19-28, quail egg 7-8, balsam pear 16-17, lotus rhizome 17-18, fresh mushroom 18-26, Gorgon fruit 2.8-3.3, balsampear seed 2.1-2.7, American Ginseng 2-2.3.

2. the preparation method of a kind of Yiyang tonifying yin vegetables and fruits cake as claimed in claim 1, is characterized in that comprising the following steps:

(1) by Gorgon fruit, balsampear seed, American Ginseng with concentrated after the flooding of 6-9 times amount, spray-driedly obtain traditional Chinese medicine powder;

(2) get balsam pear dry through freeze-drying, obtain balsam pear powder; Get caraway clean drain after squeeze into quail egg, then mixing mince, finally admix oily salt and traditional Chinese medicine powder, mixing is mixed thoroughly; Get fresh mushroom and remove mushroom stems, then it is broken to insert the caraway handled well, is more jointly placed in water proof on steamer and cooks;

(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, lotus rhizome are added 20-30 times of water and 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) obtain step (2) gained mushroom, after diced shape, roll on balsam pear powder;

(7) step (3) gained material is divided into two parts, portion adds step (5) gained material, obtain batter a, portion add each mixing of materials of residue evenly after batter b, batter to be noted in mould half and half respectively with the order of batter a, batter b, then sends into baking oven, with 180-190 DEG C, the lower fiery 160-170 DEG C of getting angry in baking oven, baking 16-18min, is finally placed in room temperature and cools and pack, to obtain final product.