CN105746654A - Gastrodia tuber cake and preparation method thereof - Google Patents
Gastrodia tuber cake and preparation method thereof Download PDFInfo
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- CN105746654A CN105746654A CN201610296191.XA CN201610296191A CN105746654A CN 105746654 A CN105746654 A CN 105746654A CN 201610296191 A CN201610296191 A CN 201610296191A CN 105746654 A CN105746654 A CN 105746654A
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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
- A21D2/366—Tubers, roots
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Abstract
The invention discloses gastrodia tuber cake and a preparation method thereof. The gastrodia tuber cake is prepared from the following components in parts by weight: 49-51 parts of butter, 29-31 parts of sugar, 49-51 parts of eggs, 1.95-2.05 parts of baking powder, 14.5-15.5 parts of gastrodia tuber pulp, and 49-51 parts of ultra-refined flour. The gastrodia tuber cake disclosed by the invention is prepared from 49-51 parts of the butter, 29-31 parts of the sugar, 49-51 parts of the eggs, 1.95-2.05 parts of the baking powder, 14.5-15.5 parts of the gastrodia tuber pulp, and 49-51 parts of the ultra-refined flour by the preparation method comprising the steps of cleaning gastrodia tubers, performing homogenizing, whipping the butter, whipping egg white, mixing paste, blending powder, performing baking and performing cooling. Tests prove that the sense organ marks of the gastrodia tuber cake and gastrodia tuber beverages can reach 88.2, so that the gastrodia tuber cake has a favorable flavor and mouth feeling; the butter, the sugar and the eggs are added to coca cola in proportion, so that poor smell and fishy fetor of the gastrodia tubers can be covered. The gastrodia tuber cake disclosed by the invention has the health-care function of the gastrodia tubers, and also has a favorable flavor of the favorable coca cola.
Description
Technical field
The invention belongs to rhizoma Gastrodiae cake technical field, relate to a kind of rhizoma Gastrodiae cake and preparation method thereof.
Background technology
Rhizoma Gastrodiae is orchid, its dry tuber medicinal, have another name called god grass, solely shake sesame, DINGFENGCAO, conjunction from grass etc., be referred to as
" king of medicinal material ", has reached more than 2,000 year in the medication history of China, and rhizoma Gastrodiae is become " red fiber crops " by Shennong's Herbal, is listed as
Top grade.Modern pharmacology research prove rhizoma Gastrodiae have the effect of fainting of sedation, anti-blooming, analgesic activity, antiinflammatory action, anti-aging, change
It is apt to the effect of learning and memory, higher nervous center and cardiovascular system are all had not same-action.It is used in combination with other Chinese medicines
Can be hypotensive, treat hepatopathy.
Rich in Gastrodin, Vanillin, protein, amino acid and trace element in rhizoma Gastrodiae.Its property is pungent, warm, nontoxic, has anti-
Epilepsy, resisting throbs with fear faints, antirheumatic；Calmness, antispastic, analgesia, qi-restoratives, effect of suppressing hyperactive liver for calming endogenous wind, function cures mainly suppressing hyperactive liver for calming endogenous wind and stops convulsion, uses
In headache dizziness, extremity numbness, epilepsy clonus and lockjaw, also to feeling dizzy, neurasthenia, wind-cold-dampness arthralgia, child convulsion
Deng disease, additionally vascular nervous headache, postconcussion syndrome etc. being had significant curative effect, therefore rhizoma Gastrodiae medical value is the highest；Separately
Outward, Gastrodiac nutritive enriches, containing sea crude protein 11.4%, fat 5.2%, carbohydrate total amount 75.9%, fiber in 100 gram of thousand product
Element 5.8%, ash content 7.5%, energy 1606.6 kilojoule.
There is a strand shy stink when rhizoma Gastrodiae directly eats, most people cannot be accepted, and existing rhizoma Gastrodiae is mostly used for steeping in wine
Or stew, the taste steep in wine stimulates very much, is difficult to take for not beverage wine person, and medicinal ingredient extracts relatively slow, and rhizoma Gastrodiae
Interior nutritional labeling can quickly run off in the environment of wine, and for stewing, stews for a long time in higher than 95 DEG C of soup, can cause
The medical value of rhizoma Gastrodiae and nutritive value run off quickly, and the soup holding time is long, and soup is perishable, the medical value of rhizoma Gastrodiae and battalion
Supporting and be worth that run off also can quickly, thus the medical value of the rhizoma Gastrodiae soup stewed and nutritive value composition have not been able to make full use of, because of
This its drug effect is poor, and nutritive value also becomes very poor, and there is also one, light to allow most people not allow acceptant
The most joyful local flavor.
Using existing cake production method to make rhizoma Gastrodiae cake, the problem existed has:
(1) butter does not dissipates, and beats uneven, and after beating a period of time, the deeper a part of butter color of a part of butter color is relatively
Shallow, the time softening butter cost is oversize
(2) being directly added into egg liquid butter and egg liquid later in butter not merge and can be layered, the raw material in mixer can more be beaten
The dilutest, can not send out；Also someone adds food additives and carries out butter and egg liquid stirs, and prevents layering, and food adds
The addition of agent allows prepared rhizoma Gastrodiae cake is the most green, mouthfeel also can be deteriorated；
(3) temperature and mode of heating during egg liquid heating have important effect to egg liquid, controlling bad meeting to rhizoma Gastrodiae
The quality of cake produces material impact；
(4) when making rhizoma Gastrodiae cake, the addition manner of rhizoma Gastrodiae is to the qualitative effects of rhizoma Gastrodiae cake and nutritive value thereof and medicinal
Value has the biggest impact, and rhizoma Gastrodiae is as a kind of Chinese medicine, and the addition of rhizoma Gastrodiae can affect the taste of rhizoma Gastrodiae cake, mouth
Sense, color and luster and health-care effect, rhizoma Gastrodiae too much can cause taste bad, and has the bad smell of rhizoma Gastrodiae, very few, does not reaches rhizoma Gastrodiae cake
Health-care effect, and prior art be provide technological guidance；
(5) although the mould that uses of rhizoma Gastrodiae cake production is consistent, but as the built-in cake of each mould is stuck with paste, but baked
What what cake had had greatly is little, some meetings split have will not, baked cake also is difficult to the demoulding；
(6) using the baking of temperature, baking phase temperature is wayward, the cake baked be not paste be exactly not yet done, and
Taste and mouthfeel are poor.
Summary of the invention
The technical problem to be solved in the present invention is: for the problems referred to above, proposes a kind of rhizoma Gastrodiae cake and preparation method thereof, real
Existing rhizoma Gastrodiae cake heath-function, and rhizoma Gastrodiae cake to be easier to entrance soft tasty and refreshing, not there is bad smell, color and luster gold
Huang, taste mouthfeel is more preferable, quality better, and medical value and edibility are high, to overcome problems of the prior art.
The technical scheme that the present invention takes is: a kind of rhizoma Gastrodiae cake, by the formula rate of its weight portion is: butter 49-51,
Sugar 29-31, egg 49-51, baking powder 1.95-2.05, sky jute pulp 14.5-15.5, special refined flour 49-51, by the system of filling a prescription above
For forming.
Preferably, above-mentioned a kind of rhizoma Gastrodiae cake, by the formula rate of its weight portion be: butter 50, sugar 30, egg 50, bubble
Beat powder 2, sky jute pulp 15, special refined flour 50, above formula be prepared from.
A kind of preparation method of rhizoma Gastrodiae cake, the method comprises the following steps:
(1) make sky jute pulp: cleaned by fresh gastrodia elata with clear water, wash away the yellow mud on surface, put and on chopping board, be cut into 3-4mm thickness by knife
Thin slice puts into homogeneous 2min in homogenizer, and rhizoma Gastrodiae breaks into uniform juice；
(2) butter is cut little from refrigerator taking-up cutter, and its particle diameter is not more than 10mm, and room temperature softens 28-30min, weighs with beaker and joins
The butter of ratio adds in mixer, opens mixer, low speed 10-15rpm, stirs 1min, turn high speed 40-50rpm afterwards, stirring
3-4min, stopping is beaten, then is deserved to be called in the sugar addition butter weighing formula with clean beaker electric discharge, first manually mixed by sugar and oil
Even, it is then turned on mixer, high speed 40-50rpm, mixing time 3min, stops whipping and the butter on mixer inwall is scraped again
Open mixer, high speed 40-50rpm, stir 4min；
(3) mixing batter, puts into beaker by the uniform egg liquid of proportioning, then is inserted by beaker in the thermostat water bath of 50 DEG C, water
Bath heating 5min, when recording egg liquid 40 DEG C with thermometer, takes in the butter that half egg liquid adds swollen, opens mixer rapid
Beat to merging uniformly completely, rotating speed 70-80rpm, beat 2min, more remaining egg liquid is added thereto continuation whipping
3min, rotating speed 70-80rpm；This part operation employing of beating eggs is beaten at a high speed, prevents egg oil from separating；
(4) breading, weighs special refined flour by proportioning and baking powder adds in mixer, then the sky jute pulp of proportioning is added mixer
In, manually it is mixed thoroughly with batter；
(5) sabot, puts into Cake mould in baking box, preheats 2min at a temperature of 100 DEG C, takes out baking tray and is encased inside baking oil
Paper, sticks with paste cake and loads seven points of mould completely, stand 2min and put into baking box；
(6) baking, uses stage baking, first stage, face fire 50 DEG C, the fire in a stove before fuel is added 50 DEG C, toasts 5min, second stage, face fire
It is raised to 100 DEG C, the fire in a stove before fuel is added 120 DEG C, maintain 10min, phase III, face fire 150 DEG C, the fire in a stove before fuel is added 150 DEG C, maintain 3min, close fire and take out
Cooling.
Preferably, in above-mentioned steps (4), special refined flour and baking powder mix in bowl, and sieving with flour bolt removes it
His impurity, need to even sieve twice, and powder class of sieving the most disposably adds in mixer mixes into batter shape thoroughly, after sieving with spoon
Flour is more fluffy, stirs more uniform, and the cake worked it out can be finer and smoother, and quality is more preferable.
Preferably, in above-mentioned steps (2), stirring butter uses discontinuity stirring, is stirred every two minutes, and every
Within two minutes, will be attached to the butter on mixer inwall with spoon scrape and beat together.
Beneficial effects of the present invention: compared with prior art have a following effect:
(1) present invention each component ratio be butter 49-51, sugar 29-31, egg 49-51, baking powder 1.95-2.05, rhizoma Gastrodiae
Slurry 14.5-15.5, special refined flour 49-51 formula under prepared rhizoma Gastrodiae cake, preparation method by sky jute pulp make → buy oil →
The preparation method of mixing batter → breading → sabot → baking cooling prepares rhizoma Gastrodiae cake, by verification experimental verification rhizoma Gastrodiae cake sensory evaluation scores
Up to 88.2, therefore, rhizoma Gastrodiae cake has good local flavor, mouthfeel, determines the butter of ratio, sugar, egg by add in cake
The most joyful local flavor of rhizoma Gastrodiae and bad smell can be covered；
(2) because of higher rich in active ingredients such as Gastrodin, Vanillin, protein, amino acid and trace elements in fresh gastrodia elata,
Being about, in special refined flour and sky jute pulp ratio, the rhizoma Gastrodiae cake that 15:50 prepares, its active ingredient is the highest, thus rhizoma Gastrodiae cake for
Anti-epileptic, anti-throb with fear faint, antirheumatic, calmness, antispastic, analgesia, qi-restoratives, suppressing hyperactive liver for calming endogenous wind, suppressing hyperactive liver for calming endogenous wind stop convulsion, headache dizziness, limbs
Numbness, epilepsy clonus, lockjaw, feel dizzy, neurasthenia, wind-cold-dampness arthralgia, child convulsion, vascular nervous headache, brain
Concussion sequelae etc. has significant curative effect, on the premise of having medical value, drinks entrance soft tasty and refreshing, effectively solves rhizoma Gastrodiae medicine
The entrance of wine stimulates problem, thus the rhizoma Gastrodiae cake of the present invention has gastrodia tuber health function concurrently, and has the good wind of cake
Taste；
(3) it is cut into small pieces by butter, shortens the time softening butter, substantially increase the Production Time of rhizoma Gastrodiae cake, raw
Producing in hgher efficiency, stirring butter uses the mode that discontinuity is beaten, allow stir butter is more uniform, the rhizoma Gastrodiae egg prepared
Cake mouthfeel and taste are more preferable；
(4) use thermostat water bath that egg liquid is heated to 40 DEG C, allow egg liquid solidify more uniform, the egg liquid of heating
Addition several times, beat rapidly to butter and egg liquid to merge completely and add egg liquid, until egg liquid adds, this
The mode of sample can effectively place egg liquid layering, and also is able to be greatly improved the expansion rate of batter, the chicken of homogeneous temperature
Egg liquid by egg will not sex change, or heat not in place；
(5) consider to retain to greatest extent the high nutritive value of rhizoma Gastrodiae, so getting rid of Rhizoma Gastrodiae powder, because Rhizoma Gastrodiae powder is through processing
Processing, nutritional labeling can lose a part, although the biscuit worked it out with rhizoma Gastrodiae juice is the most smooth, but will with rhizoma Gastrodiae juice
Wasting substantial amounts of Rhizoma Gastrodiae residue, cost is high；That offending local flavor of the rhizoma Gastrodiae cake worked it out with sky loam is overweight, taste
Difference, and use sky jute pulp optimal by verification experimental verification, neither wastes raw material and remains the nutritive value of rhizoma Gastrodiae to greatest extent,
And the bad smell of rhizoma Gastrodiae also easily removes；
(6) sieve after spy's refined flour and baking powder being mixed, be then added in mixer be stirred, it is possible to be effective
Baking powder is uniformly distributed in batter, makes prepared rhizoma Gastrodiae cake size uniform, thus effectively solve prior art is deposited
The rhizoma Gastrodiae cake size of making uneven because each cake maturity is similar, the rhizoma Gastrodiae size not shadow of baking temperature
Ringing, consider further that the factor of impact foaming, getting rid of Oleum Ovum Gallus domesticus Flavus is exactly baking powder, and baking powder is to dismiss into emulsifiable paste at butter sugar egg
Add after shape, if adding flour after individually first having added baking powder so that in mixed batter, baking powder is uneven, causes one
Facet stick with paste have a baking powder part not have, so may result in baked rhizoma Gastrodiae cake small one and large one, sieve and can also remove flour
In impurity, make prepared rhizoma Gastrodiae cake mouthfeel more preferable；
(7) by bakeing oilpaper on pad after Cake mould is put baking box preheating, thus the problem that cake is difficult to the demoulding is effectively solved；
(8) by the baking of three stage temperature, the first stage, face fire 50 DEG C, the fire in a stove before fuel is added 50 DEG C, toasts 5min, second stage, face
Fire is raised to 100 DEG C, the fire in a stove before fuel is added 120 DEG C, maintains 10min, phase III, face fire 150 DEG C, the fire in a stove before fuel is added 150 DEG C, maintains 3min, because just opening
Beginning warm-up phase temperature can not be the highest, and it is not yet done that the highest cake surface can stick with paste internal meeting, causes taste and mouthfeel poor, works as Cake mould
After middle batter is heated evenly, then carry out the baking that heats up, the control of baking time and temperature control, make cake color and luster more preferable, then
The control of phase temperature, allows the spilling completely of cake, and color and luster and mouthfeel are more preferable；
(9) present invention uses fresh sky jute pulp, and medicinal ingredient and the nutritional labeling of obtained rhizoma Gastrodiae cake are higher, efficient solution
The problem that medicinal ingredient discharges slowly and nutritional labeling is easy to run off that certainly in prior art, rhizoma Gastrodiae cake exists.
Detailed description of the invention
Embodiment 1: a kind of rhizoma Gastrodiae cake, by the formula rate of its weight portion be: butter 50g, sugar 30g, egg 50g, bubble
Beating powder 2g, sky jute pulp 15g, special refined flour 50g, above formula be prepared from, its preparation method comprises the following steps:
(1) make sky jute pulp: cleaned by fresh gastrodia elata with clear water, wash away the yellow mud on surface, put and on chopping board, be cut into 3-4mm thickness by knife
Thin slice puts into homogeneous 2min in homogenizer, and rhizoma Gastrodiae breaks into uniform juice；
(2) butter is cut little from refrigerator taking-up cutter, and its particle diameter is not more than 10mm, and room temperature softens 28-30min, weighs with beaker and joins
The butter of ratio adds in mixer, opens mixer, low speed 10-15rpm, stirs 1min, turn high speed 40-50rpm afterwards, stirring
3-4min, stopping is beaten, then is deserved to be called in the sugar addition butter weighing formula with clean beaker electric discharge, first manually mixed by sugar and oil
Even, it is then turned on mixer, high speed 40-50rpm, mixing time 3min, stops whipping and the butter on mixer inwall is scraped again
Open mixer, high speed 40-50rpm, stir 4min；
(3) mixing batter, puts into beaker by the uniform egg liquid of proportioning, then is inserted by beaker in the thermostat water bath of 50 DEG C, water
Bath heating 5min, when recording egg liquid 40 DEG C with thermometer, takes in the butter that half egg liquid adds swollen, opens mixer rapid
Beat to merging uniformly completely, rotating speed 70-80rpm, beat 2min, more remaining egg liquid is added thereto continuation whipping
3min, rotating speed 70-80rpm；This part operation employing of beating eggs is beaten at a high speed, prevents egg oil from separating；
(4) breading, weighs special refined flour by proportioning and baking powder adds in mixer, then the sky jute pulp of proportioning is added mixer
In, manually it is mixed thoroughly with batter；
(5) sabot, puts into Cake mould in baking box, preheats 2min at a temperature of 100 DEG C, takes out baking tray and is encased inside baking oil
Paper, sticks with paste cake and loads seven points of mould completely, stand 2min and put into baking box；
(6) baking, uses stage baking, first stage, face fire 50 DEG C, the fire in a stove before fuel is added 50 DEG C, toasts 5min, second stage, face fire
It is raised to 100 DEG C, the fire in a stove before fuel is added 120 DEG C, maintain 10min, phase III, face fire 150 DEG C, the fire in a stove before fuel is added 150 DEG C, maintain 3min, close fire and take out
Cooling.
Preferably, in above-mentioned steps (4), special refined flour and baking powder mix in bowl, and sieving with flour bolt removes it
His impurity, need to even sieve twice, and powder class of sieving the most disposably adds in mixer mixes into batter shape thoroughly, after sieving with spoon
Flour is more fluffy, stirs more uniform, and the cake worked it out can be finer and smoother, and quality is more preferable.
Preferably, in above-mentioned steps (2), stirring butter uses discontinuity stirring, is stirred every two minutes, and every
Within two minutes, will be attached to the butter on mixer inwall with spoon scrape and beat together.
Embodiment 2: a kind of rhizoma Gastrodiae cake, by the formula rate of its weight portion be: butter 49g, sugar 29g, egg 49g, bubble
Beating powder 1.95g, sky jute pulp 14.5g, special refined flour 49g, above formula be prepared from, its preparation method uses in embodiment 1
Preparation method.
Embodiment 3: a kind of rhizoma Gastrodiae cake, by the formula rate of its weight portion be: butter 51g, sugar 31g, egg 51g, bubble
Beating powder 2.05g, sky jute pulp 15.5g, special refined flour 51g, above formula be prepared from, its preparation method uses in embodiment 1
Preparation method.
Beneficial effects of the present invention: compared with prior art have a following effect:
(1) present invention each component ratio be butter 49-51, sugar 29-31, egg 49-51, baking powder 1.95-2.05, rhizoma Gastrodiae
Slurry 14.5-15.5, special refined flour 49-51 formula under prepared rhizoma Gastrodiae cake, preparation method by sky jute pulp make → buy oil →
The preparation method of mixing batter → breading → sabot → baking cooling prepares rhizoma Gastrodiae cake, by verification experimental verification rhizoma Gastrodiae cake sensory evaluation scores
Up to 88.2, therefore, rhizoma Gastrodiae cake has good local flavor, mouthfeel, determines the butter of ratio, sugar, egg by add in cake
The most joyful local flavor of rhizoma Gastrodiae and bad smell can be covered；
(2) because of higher rich in active ingredients such as Gastrodin, Vanillin, protein, amino acid and trace elements in fresh gastrodia elata,
Being about, in special refined flour and sky jute pulp ratio, the rhizoma Gastrodiae cake that 15:50 prepares, its active ingredient is the highest, thus rhizoma Gastrodiae cake for
Anti-epileptic, anti-throb with fear faint, antirheumatic, calmness, antispastic, analgesia, qi-restoratives, suppressing hyperactive liver for calming endogenous wind, suppressing hyperactive liver for calming endogenous wind stop convulsion, headache dizziness, limbs
Numbness, epilepsy clonus, lockjaw, feel dizzy, neurasthenia, wind-cold-dampness arthralgia, child convulsion, vascular nervous headache, brain
Concussion sequelae etc. has significant curative effect, on the premise of having medical value, drinks entrance soft tasty and refreshing, effectively solves rhizoma Gastrodiae medicine
The entrance of wine stimulates problem, thus the rhizoma Gastrodiae cake of the present invention has gastrodia tuber health function concurrently, and has the good wind of cake
Taste；
(3) it is cut into small pieces by butter, shortens the time softening butter, substantially increase the Production Time of rhizoma Gastrodiae cake, raw
Producing in hgher efficiency, stirring butter uses the mode that discontinuity is beaten, allow stir butter is more uniform, the rhizoma Gastrodiae egg prepared
Cake mouthfeel and taste are more preferable；
(4) use thermostat water bath that egg liquid is heated to 40 DEG C, allow egg liquid solidify more uniform, the egg liquid of heating
Addition several times, beat rapidly to butter and egg liquid to merge completely and add egg liquid, until egg liquid adds, this
The mode of sample can effectively place egg liquid layering, and also is able to be greatly improved the expansion rate of batter, the chicken of homogeneous temperature
Egg liquid by egg will not sex change, or heat not in place；
(5) consider to retain to greatest extent the high nutritive value of rhizoma Gastrodiae, so getting rid of Rhizoma Gastrodiae powder, because Rhizoma Gastrodiae powder is through processing
Processing, nutritional labeling can lose a part, although the biscuit worked it out with rhizoma Gastrodiae juice is the most smooth, but will with rhizoma Gastrodiae juice
Wasting substantial amounts of Rhizoma Gastrodiae residue, cost is high；That offending local flavor of the rhizoma Gastrodiae cake worked it out with sky loam is overweight, taste
Difference, and use sky jute pulp optimal by verification experimental verification, neither wastes raw material and remains the nutritive value of rhizoma Gastrodiae to greatest extent,
And the bad smell of rhizoma Gastrodiae also easily removes；
(6) sieve after spy's refined flour and baking powder being mixed, be then added in mixer be stirred, it is possible to be effective
Baking powder is uniformly distributed in batter, makes prepared rhizoma Gastrodiae cake size uniform, thus effectively solve prior art is deposited
The rhizoma Gastrodiae cake size of making uneven because each cake maturity is similar, the rhizoma Gastrodiae size not shadow of baking temperature
Ringing, consider further that the factor of impact foaming, getting rid of Oleum Ovum Gallus domesticus Flavus is exactly baking powder, and baking powder is to dismiss into emulsifiable paste at butter sugar egg
Add after shape, if adding flour after individually first having added baking powder so that in mixed batter, baking powder is uneven, causes one
Facet stick with paste have a baking powder part not have, so may result in baked rhizoma Gastrodiae cake small one and large one, sieve and can also remove flour
In impurity, make prepared rhizoma Gastrodiae cake mouthfeel more preferable；
(7) by bakeing oilpaper on pad after Cake mould is put baking box preheating, thus the problem that cake is difficult to the demoulding is effectively solved；
(8) by the baking of three stage temperature, the first stage, face fire 50 DEG C, the fire in a stove before fuel is added 50 DEG C, toasts 5min, second stage, face
Fire is raised to 100 DEG C, the fire in a stove before fuel is added 120 DEG C, maintains 10min, phase III, face fire 150 DEG C, the fire in a stove before fuel is added 150 DEG C, maintains 3min, because just opening
Beginning warm-up phase temperature can not be the highest, and it is not yet done that the highest cake surface can stick with paste internal meeting, causes taste and mouthfeel poor, works as Cake mould
After middle batter is heated evenly, then carry out the baking that heats up, the control of baking time and temperature control, make cake color and luster more preferable, then
The control of phase temperature, allows the spilling completely of cake, and color and luster and mouthfeel are more preferable；
(9) present invention uses fresh sky jute pulp, and medicinal ingredient and the nutritional labeling of obtained rhizoma Gastrodiae cake are higher, efficient solution
The problem that medicinal ingredient discharges slowly and nutritional labeling is easy to run off that certainly in prior art, rhizoma Gastrodiae cake exists.
Claims (5)
1. a rhizoma Gastrodiae cake, it is characterised in that: by the formula rate of its weight portion be: butter 49-51, sugar 29-31, egg
49-51, baking powder 1.95-2.05, sky jute pulp 14.5-15.5, special refined flour 49-51, above formula it is prepared from.
2. a kind of rhizoma Gastrodiae cake as claimed in claim 1, it is characterised in that: by the formula rate of its weight portion be: butter 50,
Sugar 30, egg 50, baking powder 2, sky jute pulp 15, special refined flour 50, above formula it is prepared from.
3. the preparation method of a kind of rhizoma Gastrodiae cake as described in claim 1-2 is arbitrary, it is characterised in that: the method includes following
Step:
(1) make sky jute pulp: cleaned by fresh gastrodia elata with clear water, wash away the yellow mud on surface, put and on chopping board, be cut into 3-4mm thickness by knife
Thin slice puts into homogeneous 2min in homogenizer, and rhizoma Gastrodiae breaks into uniform juice；
(2) butter is cut little from refrigerator taking-up cutter, and its particle diameter is not more than 10mm, and room temperature softens 28-30min, weighs with beaker and joins
The butter of ratio adds in mixer, opens mixer, low speed 10-15rpm, stirs 1min, turn high speed 40-50rpm afterwards, stirring
3-4min, stopping is beaten, then is deserved to be called in the sugar addition butter weighing formula with clean beaker electric discharge, first manually mixed by sugar and oil
Even, it is then turned on mixer, high speed 40-50rpm, mixing time 3min, stops whipping and the butter on mixer inwall is scraped again
Open mixer, high speed 40-50rpm, stir 4min；
(3) mixing batter, puts into beaker by the uniform egg liquid of proportioning, then is inserted by beaker in the thermostat water bath of 50 DEG C, water
Bath heating 5min, when recording egg liquid 40 DEG C with thermometer, takes in the butter that half egg liquid adds swollen, opens mixer rapid
Beat to merging uniformly completely, rotating speed 70-80rpm, beat 2min, more remaining egg liquid is added thereto continuation whipping
3min, rotating speed 70-80rpm；
(4) breading, weighs special refined flour by proportioning and baking powder adds in mixer, then the sky jute pulp of proportioning is added mixer
In, manually it is mixed thoroughly with batter；
(5) sabot, puts into Cake mould in baking box, preheats 2min at a temperature of 100 DEG C, takes out baking tray and is encased inside baking oil
Paper, sticks with paste cake and loads seven points of mould completely, stand 2min and put into baking box；
(6) baking, uses stage baking, first stage, face fire 50 DEG C, the fire in a stove before fuel is added 50 DEG C, toasts 5min, second stage, face fire
It is raised to 100 DEG C, the fire in a stove before fuel is added 120 DEG C, maintain 10min, phase III, face fire 150 DEG C, the fire in a stove before fuel is added 150 DEG C, maintain 3min, close fire and take out
Cooling.
The preparation method of a kind of rhizoma Gastrodiae cake the most as claimed in claim 3, it is characterised in that: in step (4) special refined flour and
Baking powder mixes in bowl, and sieving with flour bolt removes other impurity, need to even sieve twice, and powder class of sieving is the most once
Property add in mixer and mix into batter shape thoroughly with spoon, stand.
The preparation method of a kind of rhizoma Gastrodiae cake the most as claimed in claim 3, it is characterised in that: in step (2), stirring butter is adopted
Stir by discontinuity, be stirred every two minutes, and will be attached to the butter on mixer inwall every two minutes with spoon
Scrape and beat together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610296191.XA CN105746654A (en) | 2016-05-08 | 2016-05-08 | Gastrodia tuber cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610296191.XA CN105746654A (en) | 2016-05-08 | 2016-05-08 | Gastrodia tuber cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417526A (en) * | 2016-10-14 | 2017-02-22 | 赤水市亿成生物科技有限公司 | Rhizoma gastrodiae and chrysanthemum morifolium cake |
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| CN102440275A (en) * | 2011-09-30 | 2012-05-09 | 常熟市红钻石食品有限责任公司 | Smoked plum cake |
| CN102362610A (en) * | 2011-10-09 | 2012-02-29 | 常熟市红钻石食品有限责任公司 | Preparation method for seaweed cakes |
| CN103636706A (en) * | 2013-11-11 | 2014-03-19 | 高晶晶 | Raisin cake and manufacturing method thereof |
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| CN106417526A (en) * | 2016-10-14 | 2017-02-22 | 赤水市亿成生物科技有限公司 | Rhizoma gastrodiae and chrysanthemum morifolium cake |
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