CN105875771A - Black rice cake and processing method thereof - Google Patents
Black rice cake and processing method thereof Download PDFInfo
- Publication number
- CN105875771A CN105875771A CN201610399924.2A CN201610399924A CN105875771A CN 105875771 A CN105875771 A CN 105875771A CN 201610399924 A CN201610399924 A CN 201610399924A CN 105875771 A CN105875771 A CN 105875771A
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- black rice
- cake
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- baking
- flour
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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
Abstract
The invention discloses a black rice cake. The black rice cake is prepared from, by weight, 18-22 parts of fresh eggs, 18-22 parts of salad oil, 18-22 parts of wheatmeal, 17-19 parts of white granulated sugar, 9-11 parts of syrup, 5-6 parts of black rice flour, 4-6 parts of drinking water, 0.8-1.2 parts of an emulsifying agent, 0.6-0.7 part of a raising agent, 0.4-0.45 part of edible salt, 0.1-0.12 part of essence, 0.1-0.12 part of acidity regulator, 0.1-0.12 part of a thickening agent, 0.06-0.08 part of preservative and 0.04-0.06 part of a stabilizing agent. The obtained cake is rich in nutrition and fragrant and sweet in mouthfeel, the problem of cooked black rice retrogradation is solved, fragrance of black rice and egg fragrance of a cake are fully fused together, the variety of cakes is enriched, and people can enjoy the delicious cake while made healthier; in addition, existing baking production equipment is matured, large-scale production can be achieved, and requirements for social development can be met.
Description
Technical field
The invention mainly relates to black rice in baked product manufacturing technology field, particularly relate to the preparation side combined with cake
Method.
Background technology
Cake is a kind of ancient Western-style pastry, is to be primary raw material with egg, white sugar, wheat flour, with milk, fruit juice, milk powder,
Face powder, tea-seed oil, water, shortening, baking powder are auxiliary material, make a kind of sponge-like dessert after stirring, modulate, toasting.
The main component of traditional cake is egg, flour and white sugar, is the most all pure sweet, the comparision contents of white sugar
Height, taste is single, and nutritional labeling is single, take in the sweetest food, not only can cause obesity, and can cause blood in human body in sugar
Fluctuation, especially unfavorable to diabetic；Furthermore, due to the breeding of microorganism in oral cavity, Sugar-intake is too many, also holds
Easily cause carious tooth.It is difficult to meet the requirement that people are the highest to health diet, more wishes that the nutrition of cake is more rich, mouth
Feel more fragrant and more sweet, and increase certain health-care efficacy.
Black rice is the appreciable variety in rice, rich in protein, carbohydrate, B family vitamin, vitamin E, calcium, phosphorus,
The nutrients such as potassium, magnesium, iron, zinc, nutritious；Main nutrient composition (brown rice): by accounting for based on dry, containing thick protein 8.5-
12.5%, crude fat 2.7-3.8%, carbohydrate 75-84%, coarse ash 1.7-2%.
Black rice has removing free radical, improves the multiple physiology merits such as hypoferric anemia, anti allergic reaction and immunological regulation
Energy；Flavone compound in black rice can maintain blood vessel normal osmotic pressure, alleviates fragility of blood vessels, prevents angiorrhoxis and hemostasis；
Have antibacterial, reduce blood pressure, inhibition cancer cell growth effect；Also have and improve myocardial nutrition, reduce the effects such as MCO.
Black rice is worn into the black rice flour of 30 mesh granular sizes after high temperature fries by the present invention, then mixes with flour, according to
Traditional handicraft is processed into cake, and the cake of gained is nutritious, sweet mouthfeel, also solves the technical barrier that ripe black rice is brought back to life,
And the egg fragrance of the fragrance of black rice with cake is fully merged, it is thus achieved that the black rice cake that mouthfeel is unique.Using black rice as
A kind of raw material making cake is fabricated to black rice cake, and document have not been reported.
Summary of the invention
The invention provides a kind of black rice cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of black rice cake, it is characterised in that be made up of the raw material of following weight portion: fresh hen egg 18-22, salad oil 18-22, little
Flour 18-22, white granulated sugar 17-19, syrup 9-11, black rice flour 5-6, drinking water 4-6, emulsifying agent 0.8-1.2, leavening agent 0.6-
0.7, edible salt 0.4-0.45, essence 0.1-0.12, acidity regulator 0.1-0.12, thickener 0.1-0.12, preservative 0.06-
0.08, stabilizer 0.04-0.06, described black rice flour is to be fried perfume in frying pan by black rice, is then crushed to 30 mesh sizes
Black rice particle.
The preparation method of described black rice cake, it is characterised in that comprise the following steps:
(1) stirring is weighed: weigh by formula rate and take each component raw material, by load weighted fresh hen egg, white granulated sugar, syrup, drink
Water, leavening agent, edible salt, essence, acidity regulator, thickener, preservative, stabilizer, pour agitated kettle low rate mixing into sand
Sugar melts, uniform salad oil is poured into agitated kettle low rate mixing, is being sequentially added into wheat flour, black rice flour, emulsifying agent, is stirring at a slow speed
Mix uniformly；
(2) inflation is dismissed: be delivered in temporary storage tank be inflated dismissing by the batter that step (1) is stirred, and controls batter temperature
Between 20-27 DEG C, degree of dismissing is 0.78-0.8g/ml；
(3) shaping: batter inflation sent is transported in the hopper of forming machine, hopper put in baking tray, 23.5 ±
0.5g/ dish；
(4) baking: baking tray is entered baking box, preheats baking box, temperature surfaces fire 150 DEG C, the fire in a stove before fuel is added 130 DEG C, roasting 26 ± 0.5 min；
(5) vibration disk stripping: after baking, the vibration demoulding of baking tray outlet, vibration frequency is 0.5HZ
(6) finished product packing: by nitrogen-filled packaging after the black rice cake cooling after baking.
The preparation method of described black rice cake, it is characterised in that: the inflation described in step (2) is dismissed filled gas and is
Nitrogen or pure compressed air.
The present invention solves the technical barrier that black rice is brought back to life: black rice is made after high temperature fries the black of 30 mesh granular sizes
Ground rice, and medium-strength wheat flour produces black rice cake together as the raw material of cake, solves the technical barrier that black rice is brought back to life, and
The egg fragrance of the fragrance of black rice with cake is fully merged, improves the fragrance of cake；
The cake soft mouth feel of the present invention, in the formula of the present invention, 1:1:1 proportions pressed by fresh hen egg, salad oil and wheat flour,
Higher than the fresh hen egg content in conventional cake recipes, the gluten quality of the wheat flour adding use is 25-26%, eliminates cake
Harsh feeling, makes mouthfeel more soft.
The cake long shelf-life of the present invention: the present invention, in cake whipping process, uses inflation frothing machine, is filled with when dismissing
Nitrogen, not only makes cake even tissue, and the cake shelf-life is played prolongation effect.
The graininess that black rice flour is 30 mesh sizes added in the present invention, granular sensation of having tasted, sense in kind is strong, but not
Lose the exquisiteness of cake, enhance the appetite of consumer；Black rice is combined with flour making cake, the beneficiating ingredient in black rice and chicken
Beneficiating ingredient in egg wheat flour combines so that cake nutrition is abundanter, all-ages, and delicate mouthfeel.
The present invention has following advantage compared to existing technology: black rice first fries grinds again and preferably delayed coarse cereals to bring back to life,
The cake additionally made by the fineness of 30 mesh can have granular sensation, and sense in kind is strong, but does not lose the exquisiteness of cake；In black rice
The beneficiating ingredient cake nutrition made that combines with the beneficiating ingredient in egg wheat flour is more abundant Jun Heng, additionally the adding of black rice
Dosage accounts for the 5.5% of total inventory and makes the ticbit black rice cake being of value to healthy, and this products material is sufficient,
Production equipment is ripe, it is possible to accomplish scale production.
Detailed description of the invention
A kind of black rice cake, is made up of the raw material of following weight (kg): fresh hen egg 20, salad oil 20, wheat flour 20, white granulated sugar
18, syrup 10, black rice flour 5.5, drinking water 4, emulsifying agent 1, leavening agent 0.66, edible salt 0.42, essence 0.1, acidity regulator
0.1, thickener 0.1, preservative 0.07, stabilizer 0.05,
The preparation method of black rice cake, comprises the following steps:
(1) stirring is weighed: weigh by formula rate and take each component raw material, by load weighted fresh hen egg, white granulated sugar, syrup, drink
Water, leavening agent, edible salt, essence, acidity regulator, thickener, preservative, stabilizer, pour agitated kettle low rate mixing into sand
Sugar melts, uniform salad oil is poured into agitated kettle low rate mixing, is being sequentially added into wheat flour, black rice flour, emulsifying agent, is stirring at a slow speed
Mix uniformly；
(2) inflation is dismissed: be delivered in temporary storage tank be inflated dismissing by the batter that step (1) is stirred, and controls batter temperature
Degree is between 20-27 DEG C, and degree of dismissing is 0.78-0.8g/ml；
(3) shaping: batter inflation sent is transported in the hopper of forming machine, hopper put in baking tray, 23.5 ±
0.5g/ dish；
(4) baking: baking tray is entered baking box, preheats baking box, temperature surfaces fire 150 DEG C, the fire in a stove before fuel is added 130 DEG C, roasting 26 ± 0.5 min；
(5) vibration disk stripping: after baking, the vibration demoulding of baking tray outlet, vibration frequency is 0.5HZ；
(6) finished product packing: by nitrogen-filled packaging after the black rice cake cooling after baking.
The black rice cake that the present invention prepares can have granular sensation, and sense in kind is strong, but does not lose the exquisiteness of cake, and seeks
Support and equalize rich in there being multiple nutritional components, all-ages, edible rear easily absorption protein therein, carbohydrate, B race dimension
The various nutritional labelings such as raw element, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc, it is possible to eat health while enjoying delicious food.
Claims (3)
1. a black rice cake, it is characterised in that be made up of the raw material of following weight portion: fresh hen egg 18-22, salad oil 18-22,
Wheat flour 18-22, white granulated sugar 17-19, syrup 9-11, black rice flour 5-6, drinking water 4-6, emulsifying agent 0.8-1.2, leavening agent 0.6-
0.7, edible salt 0.4-0.45, essence 0.1-0.12, acidity regulator 0.1-0.12, thickener 0.1-0.12, preservative 0.06-
0.08, stabilizer 0.04-0.06, described wheat flour be gluten quality be the medium strength flour of 25-26%, described black rice flour is by black
Rice fries perfume in frying pan, is then crushed to the black rice particle of 30 mesh sizes.
2. the preparation method of black rice cake as claimed in claim 1, it is characterised in that comprise the following steps:
(1) stirring is weighed: weigh by formula rate and take each component raw material, by load weighted fresh hen egg, white granulated sugar, syrup, drink
Water, leavening agent, edible salt, essence, acidity regulator, thickener, preservative, stabilizer, pour agitated kettle low rate mixing into sand
Sugar melts, uniform salad oil is poured into agitated kettle low rate mixing, is being sequentially added into wheat flour, black rice flour, emulsifying agent, is stirring at a slow speed
Mix uniformly；
(2) inflation is dismissed: be delivered in temporary storage tank be inflated dismissing by the batter that step (1) is stirred, and controls batter temperature
Degree is between 20-27 DEG C, and degree of dismissing is 0.78-0.8g/ml；
(3) shaping: batter inflation sent is transported in the hopper of forming machine, hopper put in baking tray, 23.5 ±
0.5g/ dish；
(4) baking: baking tray is entered baking box, preheats baking box, temperature surfaces fire 150 DEG C, the fire in a stove before fuel is added 130 DEG C, roasting 26 ± 0.5 min；
(5) vibration disk stripping: after baking, the vibration demoulding of baking tray outlet, vibration frequency is 0.5HZ；
(6) finished product packing: by nitrogen-filled packaging after the black rice cake cooling after baking.
The preparation method of black rice cake the most according to claim 2, it is characterised in that: the inflation described in step (2) is dismissed
The gas filled is nitrogen or pure compressed air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610399924.2A CN105875771A (en) | 2016-06-08 | 2016-06-08 | Black rice cake and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610399924.2A CN105875771A (en) | 2016-06-08 | 2016-06-08 | Black rice cake and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN105875771A true CN105875771A (en) | 2016-08-24 |
Family
ID=56710345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610399924.2A Pending CN105875771A (en) | 2016-06-08 | 2016-06-08 | Black rice cake and processing method thereof |
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| CN (1) | CN105875771A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107027860A (en) * | 2016-10-31 | 2017-08-11 | 陈温 | A kind of additive-free formula of coarse cereal cake and preparation method thereof |
| CN107156220A (en) * | 2017-07-14 | 2017-09-15 | 广州沃邦生物科技有限公司 | Cake modifying agent |
| CN108464331A (en) * | 2018-02-06 | 2018-08-31 | 佛山科学技术学院 | A kind of preparation method of black rice cake |
| CN109730243A (en) * | 2018-12-30 | 2019-05-10 | 安徽六花庭食品有限公司 | A kind of steamed rice cake and preparation method thereof made using glutinous rice powder and rice flour |
| CN110959649A (en) * | 2019-12-19 | 2020-04-07 | 宿州麦香缘食品有限公司 | Flour cake making method and flour cake |
| CN112889872A (en) * | 2021-02-04 | 2021-06-04 | 稻城亚青食品科技有限公司 | Cake with highland barley powder as basic raw material and cake making method |
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| CN101744024A (en) * | 2010-02-09 | 2010-06-23 | 北票市海丰食品有限公司 | Coarse cereal cake and preparation method thereof |
| CN103229809A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Chess cake with multicolored leaf fragrance |
| CN103704302A (en) * | 2013-09-18 | 2014-04-09 | 安徽省蚌埠市花乡食品有限责任公司 | Black peanut honey banana cake |
| CN104957225A (en) * | 2015-06-26 | 2015-10-07 | 天津科技大学 | High fiber corn cake and preparation method thereof |
| CN105613656A (en) * | 2016-04-01 | 2016-06-01 | 黑龙江省农业科学院食品加工研究所 | Whole egg beating series coarse cereal chiffon cake recipe and production method thereof |
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| CN101744024A (en) * | 2010-02-09 | 2010-06-23 | 北票市海丰食品有限公司 | Coarse cereal cake and preparation method thereof |
| CN103229809A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Chess cake with multicolored leaf fragrance |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107027860A (en) * | 2016-10-31 | 2017-08-11 | 陈温 | A kind of additive-free formula of coarse cereal cake and preparation method thereof |
| CN107156220A (en) * | 2017-07-14 | 2017-09-15 | 广州沃邦生物科技有限公司 | Cake modifying agent |
| CN107156220B (en) * | 2017-07-14 | 2021-02-19 | 广州沃邦生物科技有限公司 | Cake improver |
| CN108464331A (en) * | 2018-02-06 | 2018-08-31 | 佛山科学技术学院 | A kind of preparation method of black rice cake |
| CN109730243A (en) * | 2018-12-30 | 2019-05-10 | 安徽六花庭食品有限公司 | A kind of steamed rice cake and preparation method thereof made using glutinous rice powder and rice flour |
| CN110959649A (en) * | 2019-12-19 | 2020-04-07 | 宿州麦香缘食品有限公司 | Flour cake making method and flour cake |
| CN112889872A (en) * | 2021-02-04 | 2021-06-04 | 稻城亚青食品科技有限公司 | Cake with highland barley powder as basic raw material and cake making method |
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Application publication date: 20160824 |
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