CN105875755A - Fruit flavored cakes and manufacturing method thereof - Google Patents

Fruit flavored cakes and manufacturing method thereof Download PDF

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Publication number
CN105875755A
CN105875755A CN201410803200.0A CN201410803200A CN105875755A CN 105875755 A CN105875755 A CN 105875755A CN 201410803200 A CN201410803200 A CN 201410803200A CN 105875755 A CN105875755 A CN 105875755A
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CN
China
Prior art keywords
parts
fruit
cake
flour
honey
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Pending
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CN201410803200.0A
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Chinese (zh)
Inventor
谢力
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zunyi Xielaowu Food Factory
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Zunyi Xielaowu Food Factory
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Priority to CN201410803200.0A priority Critical patent/CN105875755A/en
Publication of CN105875755A publication Critical patent/CN105875755A/en
Pending legal-status Critical Current

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Abstract

The present invention discloses fruit flavored cakes and a manufacturing method thereof. The fruit flavored cakes include the following raw materials in parts by weight: 20-30 parts of flour, 3-6 parts of eggs, 4-7 parts of butter, 4-10 parts of honey, 2-4 parts of baking soda, 1-2 parts of yeast, 10-20 parts of fresh milk, 10-15 parts of cream and 30-40 parts of fruits. The manufacturing method includes the following steps: fruit juice squeezing, fruit drying and grinding, mixed fermenting, baking, etc. Compared to the traditional cakes, the provided fruit flavored cakes have advantages of being mellow in fruit flavor, sweet but not greasy, and sweet and fragrant in tastes.

Description

A kind of fruity cake and preparation method thereof
Technical field
The present invention relates to food processing technology field, be specifically related to the manufacture field of cake, particularly relate to one Fruity cake and preparation method thereof.
Background technology
Cake is a kind of traditional and time-honored food, its have softness, fragrant and sweet, tasty and refreshing, color and luster is deep yellow, High resilience, entrance egg perfume, long times of aftertaste, the digestible feature of appearance.Detect according to scientific research department, this cake Containing trace elements such as protein 9.1%, plant fat 7.6%, total reducing sugar 38%, the most phosphorous, calcium, it is suitable old Middle green grass or young crops and a kind of specialty food of children.The living standard day by day improved along with people, demand increases, cake Point has combined with modern science by traditional handicraft and has carried out industrialized production, as used eggbeater, the reddest Mechanical production line and the raw material such as outside line oven, the most both improve work efficiency, improve again quality, full Foot consumers in general demands.Cake is usually with fresh hen egg, white sugar, sesame oil essence, flour as primary raw material, Refined baking forms, golden yellow glossy, and of fine quality delicious, finger pressure plays nest, refers to put and puts down again, and raw meat is not oiliness, soft Good to eat.
Along with being continually changing of people's taste, traditional cake does not the most possess bigger market competition strength, Society is one and pursues natural, the healthy epoch, wants so traditional common cake can not meet Asking, sales volume is reasonable the most on the market is usually Fruit cake, owing to Fruit cake has exquisite beautiful Outward appearance, and the interspersing so that the great appearance of this kind of Fruit cake of fruit pulp, become the kind that sales volume is the highest. But its basic or preparation method of the cake that employing is conventional of present Fruit cake, simply on the basis of this Add pulp, although taste and appearance can be promoted, but the moisture also having in fruit can affect the guarantor of finished product cake The matter phase, rotten situation of going mouldy easily occurs, have a strong impact on quality and be easily caused eater pathology etc. occurs Problem, potential safety hazard is bigger;And fruit is placed in cake for a long time, nutritional labeling easily runs off, and loses water The really nutrition essence of cake;Additionally, traditional Fruit cake use equally sucrose as the primary raw material of sugar, Sweet taste weight is the most greasy.
Summary of the invention
It is desirable to provide a kind of fruity cake and preparation method thereof, deposited solving traditional fruit cake Easily go mouldy rotten, the shelf-life is short, nutritional labeling easily runs off, harmful components are many and sweet taste weight Problem.
The present invention is achieved by following technical solution:
A kind of fruity cake, including following raw material: flour 20-30 part, egg 3-6 part, butter 4-7 Part, honey 4-10 part, sodium bicarbonate 2-4 part, yeast 1-2 part, fresh milk 10-20 part, cream 10-15 part, fruit 30-40 part.
It is composed of the following raw materials by weight: flour 23-26 part, egg 4-5 part, butter 5-6 part, honey 5-8 Part, sodium bicarbonate 2.5-3.5 part, 1.5 parts of yeast, fresh milk 15-17 part, cream 11-13 part, fruit 33-38 part.
It is composed of the following raw materials by weight: 24 parts of flour, 4.5 parts of egg, 5.5 parts of butter, honey 7 parts, 3 parts of sodium bicarbonate, 1.5 parts of yeast, fresh milk 16 parts, 12 parts of cream, fruit 35 parts.
Described fruit is that pineapple, apricot and shaddock are seen, and water content is all higher than 75%.
A kind of preparation method of fruity cake, the method comprises the following steps:
(1) water intaking fruit by weight is the most some, cleans up and removes the peel, benevolence, and different fruit separately hold;
(2) by juice extractor, the fruit in step (1) being processed into fruit juice respectively standby, marc also divides Open hold standby;
(3) marc of gained in step (2) is toasted 3-5 hour in the baking oven of 60-80 DEG C, until water Divide content less than 5%;
(4) it is standby that the marc after step (3) being dried grinds to form powdery;
(5) take flour, egg, butter, honey, sodium bicarbonate, yeast and fresh milk by weight to be sufficiently mixed Stir, be subsequently adding step (2) gained fruit juice and be again sufficiently stirred for, standing for fermentation 30-45min;
(6) the fruit ground-slag after step (4) being ground and the dough after fermentation are mixed and stirred for uniformly;
(7) dough mould mixed in step (6) is held as in baking box that temperature is 120-140 DEG C Baking 20-30min;
(8) to be baked complete and be cooled to coat after room temperature cream on surface.
Pineapple in the fruit used in described step (1): apricot: shaddock=5: 3: 2.
After grinding in described step (4), the granularity of fruit ground-slag is 200-300 mesh.
The invention has the beneficial effects as follows:
Compared with prior art, fruity cake that the present invention provides and preparation method thereof, first fruit is squeezed the juice, Fruit juice being substituted water mix with flour etc., the marc after squeezing the juice the most again is dried and pulverizes, And together ferment in Fruit powder is blended in flour, compared to traditional Fruit cake, the present invention uses fruit juice As intermixture, can ensure that finished product cake entirety all has the fragrance of fruit as far as possible, and fruit is dried and grinds Grinds together toasts with cake, can guarantee that as far as possible using of fruit, does not wastes and can prevent excess moisture from leading The problem causing cake limited shelf life;Additionally, employing honey and fruit are as the primary raw material of sugar in cake, Compared to traditional sucrose, have agreeably sweet, the advantage that taste is fragrant and sweet.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is described further, but required protection domain It is not limited to described;
Embodiment 1: water intaking fruit 30 parts, wherein 15 parts of pineapple, apricot 9 parts, shaddock 6 parts, clean up and remove the peel, Benevolence, different fruit separately hold;By juice extractor, fruit being processed into fruit juice respectively standby, marc also divides Open hold standby;Marc is toasted 5 hours in the baking oven of 80 DEG C, until moisture is less than in marc 5%;The powdery that marc after drying grinds to form 200 mesh is standby;Take flour 30,3 parts of egg, butter 4 Part, honey 4 parts, 2 parts of sodium bicarbonate, 1 part of yeast and fresh milk 10 parts, be then sufficiently mixed and stir, and adds Fruit juice is sufficiently stirred for again, standing for fermentation 45min;Fruit ground-slag is mixed with the dough after fermentation and stirs Mix uniformly;Dough mould is held as toasted 30min in baking box that temperature is 140 DEG C;To be baked complete also Coat 10 parts of cream on surface after being cooled to room temperature.
Embodiment 2: water intaking fruit 40 parts, wherein 20 parts of pineapple, apricot 12 parts, shaddock 8 parts, clean up and go Skin, benevolence, different fruit separately hold;Fruit is processed into fruit juice by juice extractor respectively standby, marc The most separately hold standby;Marc is toasted 4 hours in the baking oven of 75 DEG C, until moisture in marc Less than 5%;The powdery that marc after drying grinds to form 250 mesh is standby;Take 24 parts of flour, 4.5 parts of egg, 5.5 parts of butter, honey 7 parts, 3 parts of sodium bicarbonate, 1.5 parts of yeast and fresh milk 16 parts, be then sufficiently mixed stirring all Even, add fruit juice and be again sufficiently stirred for, standing for fermentation 40min;By the dough after fruit ground-slag and fermentation It is mixed and stirred for uniformly;Dough mould is held as toasted 25min in baking box that temperature is 130 DEG C;Wait to dry Coat 15 parts of cream on surface after having baked and being cooled to room temperature
Embodiment 3: water intaking fruit 35 parts, wherein 17.5 parts of pineapple, apricot 10.5 parts, shaddock 7 parts, clean up also Peeling, benevolence, different fruit separately hold;Fruit is processed into fruit juice by juice extractor respectively standby, fruit Slag the most separately holds standby;Marc is toasted 5 hours in the baking oven of 80 DEG C, until moisture contains in marc Amount is less than 5%;The powdery that marc after drying grinds to form 300 mesh is standby;Take flour 20,6 parts of egg, 7 parts of butter, honey 10 parts, 4 parts of sodium bicarbonate, 2 parts of yeast and fresh milk 20 parts, be then sufficiently mixed and stir, Add fruit juice to be again sufficiently stirred for, standing for fermentation 45min;Fruit ground-slag is mixed with the dough after fermentation And stir;Dough mould is held as toasted 20min in baking box that temperature is 140 DEG C;To be baked complete Coat 12 parts of cream on surface after becoming and being cooled to room temperature.

Claims (7)

1. a fruity cake, it is characterised in that: include following raw material: flour 20-30 part, chicken Egg 3-6 part, butter 4-7 part, honey 4-10 part, sodium bicarbonate 2-4 part, yeast 1-2 part, fresh milk 10-20 part, milk Oil 10-15 part, fruit 30-40 part.
Fruity cake the most according to claim 1, it is characterised in that: it is by following raw material Composition: flour 23-26 part, egg 4-5 part, butter 5-6 part, honey 5-8 part, sodium bicarbonate 2.5-3.5 part, ferment Female 1.5 parts, fresh milk 15-17 part, cream 11-13 part, fruit 33-38 part.
Fruity cake the most according to claim 1, it is characterised in that: it is by following raw material Composition: 24 parts of flour, 4.5 parts of egg, 5.5 parts of butter, honey 7 parts, 3 parts of sodium bicarbonate, 1.5 parts of yeast is fresh Milk 16 parts, 12 parts of cream, fruit 35 parts.
4. according to the fruity cake described in any one of claim 1-3, it is characterised in that: described fruit is spinach Trailing plants, apricot and shaddock are seen, and water content is all higher than 75%.
5. the preparation method of the fruity cake as described in any one of claim 1-3, it is characterised in that: The method comprises the following steps:
(1) water intaking fruit by weight is the most some, cleans up and removes the peel, benevolence, and different fruit separately hold;
(2) by juice extractor, the fruit in step (1) being processed into fruit juice respectively standby, marc also divides Open hold standby;
(3) marc of gained in step (2) is toasted 3-5 hour in the baking oven of 60-80 DEG C, until water Divide content less than 5%;
(4) it is standby that the marc after step (3) being dried grinds to form powdery;
(5) take flour, egg, butter, honey, sodium bicarbonate, yeast and fresh milk by weight to be sufficiently mixed Stir, be subsequently adding step (2) gained fruit juice and be again sufficiently stirred for, standing for fermentation 30-45min;
(6) the fruit ground-slag after step (4) being ground and the dough after fermentation are mixed and stirred for uniformly;
(7) dough mould mixed in step (6) is held as in baking box that temperature is 120-140 DEG C Baking 20-30min;
(8) to be baked complete and be cooled to coat after room temperature cream on surface.
The preparation method of fruity cake the most according to claim 5, it is characterised in that: described step (1) pineapple in the fruit used in: apricot: shaddock=5: 3: 2.
The preparation method of fruity cake the most according to claim 5, it is characterised in that: described step (4) after grinding in, the granularity of fruit ground-slag is 200-300 mesh.
CN201410803200.0A 2014-12-19 2014-12-19 Fruit flavored cakes and manufacturing method thereof Pending CN105875755A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410803200.0A CN105875755A (en) 2014-12-19 2014-12-19 Fruit flavored cakes and manufacturing method thereof

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Application Number Priority Date Filing Date Title
CN201410803200.0A CN105875755A (en) 2014-12-19 2014-12-19 Fruit flavored cakes and manufacturing method thereof

Publications (1)

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CN105875755A true CN105875755A (en) 2016-08-24

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107333835A (en) * 2017-08-09 2017-11-10 合肥徽徽逗食品有限公司 A kind of preparation method of the fried baking almond cake of shaddock sesame
CN107927094A (en) * 2017-12-27 2018-04-20 贺州市星辉科技有限公司 A kind of Siraitia grosvenorii cake makes formula
CN109588441A (en) * 2018-11-27 2019-04-09 阳应良 A kind of fruity cake and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102972471A (en) * 2012-09-29 2013-03-20 江苏爱福特科技开发有限公司 Making method for green tea fruit cake
CN104012870A (en) * 2014-06-19 2014-09-03 南京麦思德餐饮管理有限公司 Fruity noodles and preparation method thereof
CN104082377A (en) * 2014-07-04 2014-10-08 赖旭伦 Multilayer cake and preparing method thereof
CN105875733A (en) * 2014-10-09 2016-08-24 遵义市谢老五食品厂 Fruity egg cake and method for making same

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102972471A (en) * 2012-09-29 2013-03-20 江苏爱福特科技开发有限公司 Making method for green tea fruit cake
CN104012870A (en) * 2014-06-19 2014-09-03 南京麦思德餐饮管理有限公司 Fruity noodles and preparation method thereof
CN104082377A (en) * 2014-07-04 2014-10-08 赖旭伦 Multilayer cake and preparing method thereof
CN105875733A (en) * 2014-10-09 2016-08-24 遵义市谢老五食品厂 Fruity egg cake and method for making same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107333835A (en) * 2017-08-09 2017-11-10 合肥徽徽逗食品有限公司 A kind of preparation method of the fried baking almond cake of shaddock sesame
CN107927094A (en) * 2017-12-27 2018-04-20 贺州市星辉科技有限公司 A kind of Siraitia grosvenorii cake makes formula
CN109588441A (en) * 2018-11-27 2019-04-09 阳应良 A kind of fruity cake and preparation method thereof

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