CN105851852A - Red wine steamed cake - Google Patents
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- CN105851852A CN105851852A CN201610372011.1A CN201610372011A CN105851852A CN 105851852 A CN105851852 A CN 105851852A CN 201610372011 A CN201610372011 A CN 201610372011A CN 105851852 A CN105851852 A CN 105851852A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
Landscapes
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a red wine steamed cake, which is prepared from the following raw materials: low-gluten flour, oat powder, eggs, hemp seed edible oil, lactulose, isomaltitol, skim milk powder, red wine, pistachio nuts, tomato enzymes, nisin and water. The red wine steamed cake is scientific in proportion, tastes fine and soft, and is thick in fragrance, balanced in nutrient and easy to absorb; the fat content is reduced by 41%; the red wine steamed cake is capable of expelling toxin, keeping young, preventing dental caries, enhancing immunity, resisting oxidation, resisting ageing and resisting cancers; after the cake is steamed at ordinary pressure in a water isolation manner, the cake and a cooking liquor contain red wine, the cake is full of fruity flavor and mellow flavor and is vivid in color and luster, and a harmful substance is avoided during high-temperature baking; the size of the cake is not changed before and after the cake is cooled; the cake is fresh in mouthfeel, tastes fine and soft and is free of oily feel; the oat powder is puffed and superfine-crushed, and thus the nutrient content is high; the gastrointestinal function is promoted; the water retaining capacity of the cake is increased; the extraction time is shortened by 1/5; and the flour yield is improved by 11%.
Description
Technical field
The invention mainly relates to cake processing technique field, particularly relate to a kind of red wine cake steaming.
Background technology
Cake looks good, smell good and taste good, and quality is soft, and aromatic flavour is the most very popular.The primary raw material of cake is flour, egg, white sugar, cream, and add multiple additives and carry out Shelf-life, tart up, improve mouthfeel, the glycolipid content of cake is high, cake is made to lack nutrition and health care function, it is easily caused obesity, in addition multiple additives, is eaten for a long time, and is unfavorable for that consumer's is healthy.
Red wine contains abundant anthocyanidin, polyphenol, vitamin and mineral element, and alcohol content is low, it is possible to preventing and treating cardiovascular and cerebrovascular disease, improves and sleeps, beautifying face and moistering lotion, and weight-reducing is anti-oxidant, anti-aging, anticancer.
Cake kind in the market is a lot, but all at baking box through high-temperature baking the most out, lacking nutrition and health care function, the most greasy, mouthfeel is single, the mouthfeel of consumer, nutrition and health care demand can not be met, utilizing the red wine cake that steam steams, aromatic flavour, fat content is few, mouthfeel is salubriouser, it will have wide market prospects.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of red wine cake steaming.
A kind of red wine cake steaming, is made up of the raw material of following weight portion: Self-raising flour 56 ~ 58, oatmeal 10 ~ 12, egg 55 ~ 57, fructus cannabis oil 5 ~ 6, milk ketose 14 ~ 16, hydroxyl isomaltulose 5 ~ 7, skimmed milk power 18 ~ 20, red wine 6 ~ 7, happy kernel 3 ~ 4, tomato ferment 0.4 ~ 0.5, nisin 0.06 ~ 0.08, water 18 ~ 20.
Described oatmeal, selects ripe, complete oat, removes impurity, uniformly spray the water of oat weight 8 ~ 10%, be placed in-16 ~-14 DEG C and stand freezing 7 ~ 8 hours, take out, carry out airflow puffing immediately 180 ~ 200 seconds, swelling temperature 150 ~ 160 DEG C, bulking pressure is 0.50 ~ 0.55MPa, changes starch structure, improve moisture-holding capacity, grind, cross 160 ~ 180 mesh sieves, obtain oatmeal.
Described red wine, fermented through Angel wine yeast by organic fruits, being 10 ~ 12% in 20 ~ 22 DEG C of ferment at constant temperature to alcohol content, sugar content is 14 ~ 16%, for one or more in Blackberry, blueberry wine, morat, pomegranate wine, cherry wine, Rubus corchorifolius wine and celestial being's fruit wine.
Described nisin, be mass concentration be the streptococcus lactis cellulose solution of 6 ~ 7g/kg.
A kind of preparation method of red wine cake steaming, its concrete steps include:
(1) little for happy kernel fire is fried perfume, pulverize, cross 120 ~ 140 mesh sieves, obtain happy fruit powder；
(2) Self-raising flour and oatmeal are mixed, add milk ketose and water, stir, add red wine, after mixing, be placed in 22 ~ 24 DEG C of constant temperature and stand 20 ~ 30 minutes, obtain starch slurry；
(3) selecting fresh, complete egg, clean, shell, add nisin, beat uniformly, add in starch slurry, 42 ~ 44 revs/min are stirred 16 ~ 20 minutes, obtain starch egg slurry；
(4) fructus cannabis oil and happy fruit powder are added in starch egg slurry, 44 ~ 45 revs/min are stirred 15 ~ 18 minutes, add hydroxyl isomaltulose, 52 ~ 54 revs/min are stirred 18 ~ 20 minutes, add skimmed milk power and tomato ferment, 45 ~ 47 revs/min are stirred 18 ~ 20 minutes, different rotating speeds stirs repeatedly, make bubble the finest and closely woven, soft texture, add in mould, to die depth 2/3, mould non-woven fabrics seals, drinks mixed liquor is added in pot, mould is placed in food steamer on pot, steaming 25 ~ 30 minutes is continued after the boiling of drinks mixed liquor, cake is full of fruital and sweet-smelling, avoid high-temperature baking, reduce harmful substance to produce, obtain red wine cake steaming；
(5) pack while hot, 26 ~ 28 DEG C, 115 ~ 117MPa ultrahigh-pressure sterilization 20 ~ 25 minutes, obtain finished product.
The sealing non-woven fabrics of described step (4), is packed for non-woven fabrics for food-grade, and thickness is 0.4 ~ 0.5mm.
The drinks mixed liquor of described step (4), the volume fraction containing red wine is 16 ~ 18%.
Tomato ferment: balance endocrine, antiphlogistic antibacterial, strengthens immunity, purifies blood, maintain acid-base balance, strengthen function of intestinal canal, enhance metabolism, manufacture new cell.
The invention have the advantage that a kind of red wine cake steaming that the present invention provides, proportioning science, fine and smooth softness, aromatic flavour, balanced in nutrition, it is easy to absorb, fat content reduces by 41%, without sucrose, it is possible to toxin-expelling and face nourishing, pre-anti-caries, build up resistance, anti-oxidant, anti-aging, anticancer, eliminate the traditional concept that cake harm is healthy；Cake is ripe through normal pressure Steam by water bath, all contains red wine, make cake be full of fruital and sweet-smelling in cake and in cooking liquor, bright in colour, avoid high-temperature baking, retain nutriment, reduce harmful substance and produce, it is possible to keep constancy of volume before and after cooling, complete appearance, clean taste, fine and smooth soft, without greasy feeling；Oatmeal is through expanded and ultramicro grinding, and nutrient content is high, promotes gastrointestinal function, delicate mouthfeel, increases cake moisture-holding capacity, and extraction time shortens 1/5, and flour extraction improves 11%, increases operation rate；High pressure low temperature sterilizing, adds natural antibacterial agent, can normal temperature long time storage, the shelf-life is 7 days, hence it is evident that reduces and produces and the cost of storage.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of red wine cake steaming, is made up of the raw material of following weight portion: Self-raising flour 56, oatmeal 10, egg 55, fructus cannabis oil 5, milk ketose 14, hydroxyl isomaltulose 5, skimmed milk power 18, red wine 6, happy kernel 3, tomato ferment 0.4, nisin 0.06, water 18.
Described oatmeal, selects ripe, complete oat, removes impurity, uniformly sprays the water of oat weight 9%, it is placed in-15 DEG C and stands freezing 8 hours, take out, carry out airflow puffing immediately 200 seconds, swelling temperature 155 DEG C, bulking pressure is 0.50MPa, grinds, and crosses 180 mesh sieves, obtains oatmeal.
Described red wine, is fermented through Angel wine yeast by organic fruits, is 12% in 22 DEG C of ferment at constant temperature to alcohol content, and sugar content is 16%, for one or more in Blackberry, blueberry wine, morat, pomegranate wine, cherry wine, Rubus corchorifolius wine and celestial being's fruit wine.
Described nisin, be mass concentration be the streptococcus lactis cellulose solution of 6.5g/kg.
A kind of preparation method of red wine cake steaming, its concrete steps include:
(1) little for happy kernel fire is fried perfume, pulverize, cross 140 mesh sieves, obtain happy fruit powder；
(2) Self-raising flour and oatmeal are mixed, add milk ketose and water, stir, add red wine, after mixing, be placed in 24 DEG C of constant temperature and stand 30 minutes, obtain starch slurry；
(3) selecting fresh, complete egg, clean, shell, add nisin, beat uniformly, add in starch slurry, 44 revs/min are stirred 20 minutes, obtain starch egg slurry；
(4) fructus cannabis oil and happy fruit powder are added in starch egg slurry, 45 revs/min are stirred 15 minutes, add hydroxyl isomaltulose, 54 revs/min are stirred 20 minutes, add skimmed milk power and tomato ferment, 47 revs/min are stirred 18 minutes, different rotating speeds stirs repeatedly, make bubble the finest and closely woven, soft texture, add in mould, to die depth 2/3, mould thickness is that the food-grade of 0.4 ~ 0.5mm is packed for non-woven fabrics sealing, drinks mixed liquor is added in pot, the volume fraction of red wine is 17%, mould is placed in food steamer on pot, continue to steam 30 minutes after the boiling of drinks mixed liquor, cake is full of fruital and sweet-smelling, avoid high-temperature baking, reduce harmful substance to produce, obtain red wine cake steaming；
(5) pack while hot, 26 ~ 28 DEG C, 117MPa ultrahigh-pressure sterilization 25 minutes, obtain finished product.
Embodiment 2
A kind of red wine cake steaming, is made up of the raw material of following weight portion: Self-raising flour 57, oatmeal 11, egg 56, fructus cannabis oil 5.5, milk ketose 15, hydroxyl isomaltulose 6, skimmed milk power 19, red wine 6.5, happy kernel 3.5, tomato ferment 0.4, nisin 0.07, water 19.
Preparation method, with embodiment 1.
Embodiment 3
A kind of red wine cake steaming, is made up of the raw material of following weight portion: Self-raising flour 58, oatmeal 12, egg 57, fructus cannabis oil 6, milk ketose 16, hydroxyl isomaltulose 7, skimmed milk power 20, red wine 7, happy kernel 4, tomato ferment 0.5, nisin 0.08, water 20.
Preparation method, with embodiment 1.
Comparative example
Plain cake prepared by existing method.
Embodiment and the index evaluation of comparative example cake:
Example and comparative example cake are appropriate respectively, and carry out the detection of each index, and the index evaluation of embodiment and comparative example cake is shown in Table 1.
Table 1: embodiment and the index evaluation of comparative example cake
| Project | Embodiment | Comparative example |
| Mouthfeel | Clearly | Greasy |
| Fat/(%) | 2.9 | 5.4 |
| Vitamin/(mg/100g) | 8.3 | 0.09 |
| Dietary fiber/(%) | 1.7 | 0.03 |
| The finished product shelf-life (25 DEG C)/(my god) | 7 | 2 |
| Improve operating efficiency/(%) | 13 | — |
| Cost-effective/(%) | 9 | — |
Note: " " indicate without.
The result of table 1 shows, the red wine cake steaming that the present invention provides, and fat content is substantially low compared with comparative example, and vitamin and dietary fiber content substantially relatively comparative example is high, and operating efficiency is high, saves great amount of cost, and finished product shelf-life under the conditions of 25 DEG C is substantially long than comparative example.
Embodiment and the impact on cardiovascular and cerebrovascular of the comparative example cake:
Take cleaning grade ICR mouse 80, feed 5 days with normal diet, it is randomly divided into 4 groups, it is respectively embodiment group, comparative example group, hyperlipidemia model group and normal group, often group 20, except normal group feeds basal feed, outside normal water, remaining 3 groups feed high lipid food, high lipid food is filled a prescription: 79% basal feed, 1% cholesterol, 10% lard, 10% yolk powder, hyperlipidemia model group is freely drunk water water, do not make any process, the cake 1.5g/kg(of embodiment group and comparative example group this group of gavage every day is with Mice Body restatement), the most freely drink water, the tested time is 30 days, measure TC in tested rear mice serum, TG and HDL-C；Embodiment and comparative example cake are shown in Table 2 to the impact of cardiovascular and cerebrovascular.
Table 2: embodiment and the impact on cardiovascular and cerebrovascular of the comparative example cake
| Project | Embodiment group | Comparative example group | Hyperlipidemia model group | Normal group |
| TC/(㎎/dL) | 92.16 | 132.14 | 125.04 | 88.86 |
| TG/(㎎/dL) | 154.29 | 226.19 | 216.06 | 135.17 |
| HDL-C/(㎎/dL) | 82.12 | 48.24 | 54.26 | 96.17 |
Show from the result of table 2; the red wine cake steaming of the present invention; after tested mensuration; TC, TG and HDL-C index of embodiment group mouse is significantly better than that comparative example group and hyperlipidemia model group; suitable with each index of normal group mouse, illustrate that the red wine cake steaming that the present invention provides has the function substantially protecting cardiovascular and cerebrovascular.
Claims (7)
1. a red wine cake steaming, it is characterized in that, be made up of the raw material of following weight portion: Self-raising flour 56 ~ 58, oatmeal 10 ~ 12, egg 55 ~ 57, fructus cannabis oil 5 ~ 6, milk ketose 14 ~ 16, hydroxyl isomaltulose 5 ~ 7, skimmed milk power 18 ~ 20, red wine 6 ~ 7, happy kernel 3 ~ 4, tomato ferment 0.4 ~ 0.5, nisin 0.06 ~ 0.08, water 18 ~ 20.
Red wine cake steaming the most according to claim 1, it is characterised in that described oatmeal, select ripe, complete oat, remove impurity, uniformly spray the water of oat weight 8 ~ 10%, it is placed in-16 ~-14 DEG C and stands freezing 7 ~ 8 hours, take out, carry out airflow puffing immediately 180 ~ 200 seconds, swelling temperature 150 ~ 160 DEG C, bulking pressure is 0.50 ~ 0.55MPa, grind, cross 160 ~ 180 mesh sieves, obtain oatmeal.
Red wine cake steaming the most according to claim 1, it is characterized in that, described red wine, fermented through Angel wine yeast by organic fruits, it is 10 ~ 12% in 20 ~ 22 DEG C of ferment at constant temperature to alcohol content, sugar content is 14 ~ 16%, for one or more in Blackberry, blueberry wine, morat, pomegranate wine, cherry wine, Rubus corchorifolius wine and celestial being's fruit wine.
Red wine cake steaming the most according to claim 1, it is characterised in that described nisin, be mass concentration be the streptococcus lactis cellulose solution of 6 ~ 7g/kg.
The preparation method of red wine cake steaming the most according to claim 1, it is characterised in that specifically include following steps:
(1) little for happy kernel fire is fried perfume, pulverize, cross 120 ~ 140 mesh sieves, obtain happy fruit powder；
(2) Self-raising flour and oatmeal are mixed, add milk ketose and water, stir, add red wine, after mixing, be placed in 22 ~ 24 DEG C of constant temperature and stand 20 ~ 30 minutes, obtain starch slurry；
(3) selecting fresh, complete egg, clean, shell, add nisin, beat uniformly, add in starch slurry, 42 ~ 44 revs/min are stirred 16 ~ 20 minutes, obtain starch egg slurry；
(4) adding in starch egg slurry by fructus cannabis oil and happy fruit powder, 44 ~ 45 revs/min are stirred 15 ~ 18 minutes, add hydroxyl isomaltulose, 52 ~ 54 revs/min are stirred 18 ~ 20 minutes, adding skimmed milk power and tomato ferment, 45 ~ 47 revs/min are stirred 18 ~ 20 minutes, add in mould, to die depth 2/3, mould non-woven fabrics seals, and adds drinks mixed liquor, mould is placed in food steamer on pot in pot, continue steaming 25 ~ 30 minutes after the boiling of drinks mixed liquor, obtain red wine cake steaming；
(5) pack while hot, 26 ~ 28 DEG C, 115 ~ 117MPa ultrahigh-pressure sterilization 20 ~ 25 minutes, obtain finished product.
The most according to claim 5, the preparation method of red wine cake steaming, it is characterised in that the sealing non-woven fabrics of described step (4), be packed for non-woven fabrics for food-grade, and thickness is 0.4 ~ 0.5mm.
The most according to claim 5, the preparation method of red wine cake steaming, it is characterised in that the drinks mixed liquor of described step (4), the volume fraction containing red wine is 16 ~ 18%.
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| CN201610372011.1A CN105851852A (en) | 2016-05-31 | 2016-05-31 | Red wine steamed cake |
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| CN201610372011.1A CN105851852A (en) | 2016-05-31 | 2016-05-31 | Red wine steamed cake |
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Application publication date: 20160817 |