CN105901103A - Black fungus flavored potato raisin cake and preparation method thereof - Google Patents
Black fungus flavored potato raisin cake and preparation method thereof Download PDFInfo
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- CN105901103A CN105901103A CN201610506968.0A CN201610506968A CN105901103A CN 105901103 A CN105901103 A CN 105901103A CN 201610506968 A CN201610506968 A CN 201610506968A CN 105901103 A CN105901103 A CN 105901103A
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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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- 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
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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
- A21D2/362—Leguminous plants
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a black fungus flavored potato raisin cake. The cake is prepared from the following components in parts by weight: 20 to 30 parts of low-gluten flour, 20 to 30 parts of full potato flour, 15 to 20 parts of yeast black fungus fermentation liquor, 10 to 15 parts of eggs, 8 to 10 parts of black beans, 10 to 15 parts of vegetable oil, 0 to 5 parts of honey, and 2 to 3 parts of a cake emulsifier. The preparation method comprises the following steps: A, preparing a black fungus seed solution; B, preparing the yeast black fungus fermentation liquor; C, fermenting paste; D, forming; E, baking. According to the method, an idea for developing the variety of fermented food in terms of food industry is provided by adopting the characteristic that the yeast activation temperature is similar to the black fungus fermentation liquor temperature as well as a liquid fermentation technology, and yeast is further beneficial to the leaching of nutrient substance in the black fungus fermentation liquor while being activated. By adding raisin to black fungus liquid fermentation medium, a carbon source and microelements can be supplemented during black fungus hypha liquid culture, and meanwhile the flavors of the cake can be further enriched.
Description
Technical field
The present invention relates to a kind of Auricularia local flavor Rhizoma Solani tuber osi plum cake and preparation method thereof, tool
Body relates to a kind of liquid fermentation and prepares local flavor Auricularia mash, prepares in conjunction with yeast ferment in second time
Local flavor Rhizoma Solani tuber osi plum cake and preparation method thereof.
Background technology
Rhizoma Solani tuber osi has the highest nutritive value, is the global wholefood generally acknowledged.In general,
In fresh potato containing about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat,
0.6-0.8% crude fibre.Potato protein is of high nutritive value, and digestible component is high, easily by human body
Absorbing, its quality is close with animal proteinum, can match in excellence or beauty with egg.Potato protein contains
18 kinds of aminoacid, including arginine, histidine, isoleucine, lysine, methionine, benzene
Alanine, threonine, tyrosine, pick the human bodies such as propylhomoserin can not self synthesis essential amino acids.
In addition, possibly together with abundant vitamin in Rhizoma Solani tuber osi, including carotene, vitamin C, thiamine
Element, riboflavin, nicotinic acid etc., and the mineral nutrients such as calcium, phosphorus, ferrum.Wherein,
Carotene and vitamin C are unexistent in Cereal grain.Rhizoma Solani tuber osi is with its good battalion
Support and be worth and economic worth, the staple food source of the most many European and American developed countries residents.In Europe
Man of the U.S., the yield of Potato ring rot bacteria goods and consumption figure account for the 76% of its total output, Rhizoma Solani tuber osi
Food up to more than 90 plant, converted products mainly have frozen potato product, potato slices/sheet,
Mashed potato, mashed potatoes composite article, starch and potato full-powder etc..
On January 6th, 2015, the Chinese Academy of Agricultural Sciences, national food and nutrition consultation committee,
Seed association is in Beijing holds Rhizoma Solani tuber osi staple food grain Symposium On Development Strategy, with Rhizoma Solani tuber osi staple food grain in China
Change and be the theme with national food security, deeply the investigation strategic importance of Rhizoma Solani tuber osi staple food grain, development
Thinking, goal task and propelling approach.Ministry of Agriculture vice-minister Yu Xinrong points out in seminar,
Rhizoma Solani tuber osi staple food grain melt send out, be deeply implement central authorities about promote agricultural adjust structure, turn mode,
The Important Action of sustainable development, is to ensure that national food security, promotion peasant hold under the new situation
Continuous increase income try to explore.The theory that nutrition guide consumption to be firmly established, guidance in consumption produce,
With scientific and technical innovation for leading, arrange more and develop simultaneously, make great efforts to promote forming Rhizoma Solani tuber osi and corn coordinated development
New frame, with better meet the people to staple food grain consumption nutrient health new demand.
Dried Fructus Vitis viniferae is a kind of nutritious dry fruit, and modern pharmacology finds, contains in dried Fructus Vitis viniferae
Substantial amounts of glucose, contains protein, multivitamin, calcium, ferrum and aminoacid etc. simultaneously
Nutritional labeling.Edible can blood-enriching qi-invigorating, contribute to reducing cholesterol, to improve rectum healthy, also
Can effectively prevent malignant change of cell or suppression malignant tumor.
Auricularia (Auricularia auricula), is called for short Auricularia, belongs to Auriculariale, Auricularia
Section, Auricularia.Auricularia is nutritious, is a kind of natural edible and medicinal fungi.Its protein
Content is higher and be high quality protein, containing the aminoacid of eight kinds of needed by human, and wherein lysine
The abundantest with leucic content, Auricularia also containing several physiological active substances perhaps, has spy
Different health care.In discovered in recent years Auricularia rich in polysaccharose substance have blood fat reducing, fall
The physiologically actives such as blood glucose, antithrombotic and enhancing human body immunity, have medical science and pharmacological interest,
Meet the health diet demand of modern.Auricularia protein content is higher, by Auricularia fermentation liquid
Be combined with Rhizoma Solani tuber osi plum cake, the protein content of cake can be improved, make up Rhizoma Solani tuber osi
The shortcoming that protein content is low, and a large amount of vitamin contained by Rhizoma Solani tuber osi also compensate for Auricularia
Inferior position, the two complements each other, and makes nutrition more comprehensive, abundant.
Summary of the invention
It is an object of the invention to: provide a kind of cake with Rhizoma Solani tuber osi as staple food grain, not only
Increase the nutritive value of Rhizoma Solani tuber osi cake, and make cake have Auricularia and the wind of dried Fructus Vitis viniferae uniqueness
Taste.Technical scheme is as follows:
This Auricularia local flavor Rhizoma Solani tuber osi plum cake, its feature includes the one-tenth of following weight portion
Divide and be prepared from: Self-raising flour 20-30 part, potato full-powder 20-30 part, yeast Auricularia
Fermentation liquid 15-20 part, egg 10-15 part, Semen sojae atricolor 8-10 part, vegetable oil 10-15 part,
Mel 0-5 part, cake emulsifying agent 2-3 part.
The manufacture method of described Auricularia local flavor Rhizoma Solani tuber osi plum cake, including following step
Rapid:
A, the preparation of Auricularia seed liquor: use PDA culture medium to carry out Mother culture；
B, the preparation of yeast Auricularia fermentation liquid: use 250ml triangular flask, every triangular flask subpackage
100ml fluid medium, part by weight formula is: dried Fructus Vitis viniferae 10%, black bean powder 2%, soybean cake
Powder 2%, glucose 2%, remaining be 20% Rhizoma Solani tuber osi leaching juice, wherein dried Fructus Vitis viniferae soak making beating
Add；Aseptically inoculate, in shaking table 150r/min, 27 DEG C of cultivation 7d, obtain Auricularia
Fermentation seed liquid；
With the same culture medium inoculated of Auricularia fermentation seed liquid in second-level shake flask, fermentation temperature it is again
28 DEG C, shaking speed is 150r/min, and fermentation time is 4d, obtains the training of Auricularia liquid fermentation
Support thing, put into and agitator carries out historrhexis, it is thus achieved that Auricularia fermentation liquid；
Take 15-20 part Auricularia fermentation liquid, be added thereto to 1.5 parts of yeast, 28-30 DEG C of work
Change 20min, obtain the yeast Auricularia fermentation liquid of dough-making powder；
C, fermentation batter: take Self-raising flour 20-30 part, potato full-powder 20-30 part, ferment
Female Auricularia fermentation liquid 15-20 part, egg 10-15 part, Semen sojae atricolor 8-10 part, vegetable oil 10-15
Part, Mel 0-5 part, cake emulsifying agent 2-3 part；
Egg, compounding cake emulsifying agent are put into stirring in stirring basin and dismissed 2 to original volume
Times, become blister；
Self-raising flour, potato full-powder, black fungus powder are stirred, obtain mixed flour,
Add the most in three times in above-mentioned stirring basin；It is eventually adding yeast Auricularia fermentation liquid, edible oil
Mix and blend, obtains starch adhesive；
Being cleaned by Semen sojae atricolor, cook in the starch adhesive adding above-mentioned steps, stirring is until it is formed uniformly
Ground batter, by batter at 30 DEG C of bottom fermentations 0.5～2h；
D, molding: batter is injected in Cake mould, and on cake, add dried Fructus Vitis viniferae conduct
Decoration；
E, baking: be placed in baking tray by ready-made cake, then put into warmed-up baking by baking tray
In case, baking temperature is set as getting angry 175-200 DEG C, reducing internal heat 180-220 DEG C, after roasting 5-9min
Baking tray is turned in taking-up, continues baking 5-9min, until cake surface becomes golden yellow.
The preparation method of described Auricularia local flavor Rhizoma Solani tuber osi plum cake, described in step B 20%
Rhizoma Solani tuber osi leaching juice is to add water 20% peeled potatoes stripping and slicing to boil 15min, filters extracting juice.
The preparation method of described Auricularia local flavor Rhizoma Solani tuber osi plum cake, the horse used by step C
The full powder of bell potato is 90-120 mesh microparticle.
Combining yeast activation temperature of the present invention and the close characteristic of Auricularia broth temperature, it is provided that
A kind of theory utilizing liquid fermentation technology to open up fermented food kind in food industry, ferment
The leaching of Auricularia fermentation liquid Middle nutrition material it is additionally favorable for while female activation.It is possible not only to make up
The defect of the low albumen of Rhizoma Solani tuber osi, it is also possible to improve the bonding force of Rhizoma Solani tuber osi dough of cake, and play
Certain water retention, is effectively improved the organoleptic quality of Rhizoma Solani tuber osi cake.Compared with tradition cake,
The nutrients such as vitamin, protein, mineral and dietary fiber are abundanter, also by
Auricularia liquid fermentation medium adds dried Fructus Vitis viniferae, may be used for Auricularia mycelia liquid culture
Middle supplementary carbon source, trace element, can also enrich cake local flavor simultaneously.
Detailed description of the invention
The method step of the present invention is described in detail, black wood used by the present invention below in conjunction with instantiation
Ear polyp kind is purchased from Shanghai academy of agricultural sciences edible fungi institute.
Embodiment 1
1, using PDA culture medium to carry out Mother culture, PDA culture medium prescription is wheat bran 2%, sugarcane
Sugar 2%, agar 2%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.1%, remaining be the Ma Ling of 20%
Potato leaching juice, accesses Auricuralia auricular kind after sterilizing, 27 DEG C of cultivation 7d obtain mother to full packages and plant standby.
2,250ml triangular flask, every triangular flask subpackage 100ml fluid medium, weight ratio are used
Example formula is: dried Fructus Vitis viniferae 10%, black bean powder 2%, soybean cake powder 2%, glucose 2%, remaining be
The Rhizoma Solani tuber osi leaching juice of 20%, wherein dried Fructus Vitis viniferae soaks making beating addition；Aseptically inoculate, in
Shaking table 150r/min, 27 DEG C of cultivation 7d, obtain Auricularia fermentation seed liquid；
Described in 1 or 2,20% Rhizoma Solani tuber osi leaching juice is to add water 20% peeled potatoes stripping and slicing to boil
15min, filters extracting juice.
With the same culture medium inoculated of Auricularia fermentation seed liquid in second-level shake flask, fermentation temperature it is again
28 DEG C, shaking speed is 150r/min, and fermentation time is 4d, obtains the training of Auricularia liquid fermentation
Support thing, put into and agitator carries out historrhexis, it is thus achieved that Auricularia fermentation liquid；
3, take 600 portions of Auricularia fermentation liquids, be added thereto to 15 parts of yeast, 25～30 DEG C of left sides
Right activation 20min, obtains the yeast Auricularia fermentation liquid of dough-making powder.
4, potato full-powder 200 parts, Self-raising flour 300 parts, black fungus powder 50 are weighed respectively
Part, 100 parts of egg, 100 parts of Semen sojae atricolor, edible oil 150 parts, cake emulsifying agent 30 parts,
Yeast Auricularia liquid fermentation liquid 200 parts；
5, egg, edible salt, cake emulsifying agent are put into stir in stirring basin and dismissed to substance
Long-pending 2 times, have become blister；
Potato full-powder, Self-raising flour, black fungus powder are stirred, obtains mixed powder, so
After add in three times in above-mentioned stirring basin；Be eventually adding yeast Auricularia fermentation liquid, edible oil mixes
Close stirring, obtain starch adhesive；
Being cleaned by Semen sojae atricolor, cook in the starch adhesive adding above-mentioned steps, stirring is until it is formed uniformly
Ground batter, by batter at 30 DEG C of bottom fermentation 0.5-2h.
Batter is injected in Cake mould, and adds dried Fructus Vitis viniferae in cake middle level as decoration；
Ready-made cake is placed in baking tray, then baking tray is put in warmed-up baking box, dry
Roasting temperature is set as getting angry 180 DEG C, reducing internal heat 220 DEG C, takes out and turn baking tray after roasting 5-9 minute,
Continue baking 5-9min, until cake surface becomes golden yellow；
Baked cake is cooled to less than 20 DEG C, packaging seal, both obtained plum cake and become
Product.
Embodiment 2
Step 1,2,3 with embodiment 1；
4, potato full-powder 250 parts, Self-raising flour 250 parts, black fungus powder 50 are weighed respectively
Part, 100 parts of egg, 100 parts of Semen sojae atricolor, edible oil 150 parts, cake emulsifying agent 30 parts,
Yeast Auricularia liquid fermentation liquid 200 parts；
5, with embodiment 1.
Embodiment 3
Step 1,2,3, with embodiment 1；
4, potato full-powder 300 parts, Self-raising flour 200 parts, black fungus powder 50 are weighed respectively
Part, 100 parts of egg, 100 parts of Semen sojae atricolor, edible oil 150 parts, cake emulsifying agent 30 parts,
Yeast Auricularia liquid fermentation liquid 200 parts；
5, with embodiment 1.
Comparative example
Preparation method difference compared with embodiment is, removes sweat above, by low muscle
Flour 500g, egg 100g, edible oil 150g, cake emulsifying agent 30g is mixed by above-mentioned steps
Closing and uniformly add the yeast activated afterwards, dough-making powder limit, limit adds water, and later step is identical.This hatching egg
Cake is similar with the cake nutritional labeling sold on the market.
After measured, nutritional labeling contrasts such as following table (g/100g):
It can be seen from the table, besides the starch, the liquid fermentation Auricularia local flavor Ma Ling of the present invention
Protein contained by potato plum cake, fat, dietary fiber, starch, aminoacid, VC、
VBIt is higher than plain cake etc. the content of nutritional labeling comprehensively, adds the nutritive value of cake.
Above-described embodiment is the present invention preferably embodiment, and application inventive concept can be made
Other similar any fermenting potato food.
Claims (4)
1. an Auricularia local flavor Rhizoma Solani tuber osi plum cake, its feature includes following weight portion
Composition be prepared from: Self-raising flour 20-30 part, potato full-powder 20-30 part, yeast is black
Fungus fermentation liquid 15-20 part, egg 10-15 part, Semen sojae atricolor 8-10 part, vegetable oil 10-15
Part, Mel 0-5 part, cake emulsifying agent 2-3 part.
The making of Auricularia local flavor Rhizoma Solani tuber osi plum cake the most according to claim 1
Method, comprises the following steps:
A, the preparation of Auricularia seed liquor: use PDA culture medium to carry out Mother culture；
B, the preparation of yeast Auricularia fermentation liquid: use 250ml triangular flask, every triangular flask subpackage
100ml fluid medium, part by weight formula is: dried Fructus Vitis viniferae 10%, black bean powder 2%, soybean cake
Powder 2%, glucose 2%, remaining be 20% Rhizoma Solani tuber osi leaching juice, wherein dried Fructus Vitis viniferae soak making beating
Add；Aseptically inoculate, in shaking table 150r/min, 27 DEG C of cultivation 7d, obtain Auricularia
Fermentation seed liquid；
With the same culture medium inoculated of Auricularia fermentation seed liquid in second-level shake flask, fermentation temperature it is again
28 DEG C, shaking speed is 150r/min, and fermentation time is 4d, obtains the training of Auricularia liquid fermentation
Support thing, put into and agitator carries out historrhexis, it is thus achieved that Auricularia fermentation liquid；
Take 15-20 part Auricularia fermentation liquid, be added thereto to 1.5 parts of yeast, 28-30 DEG C of work
Change 20min, obtain the yeast Auricularia fermentation liquid of dough-making powder；
C, fermentation batter: take Self-raising flour 20-30 part, potato full-powder 20-30 part, ferment
Female Auricularia fermentation liquid 15-20 part, egg 10-15 part, Semen sojae atricolor 8-10 part, vegetable oil 10-15
Part, Mel 0-5 part, cake emulsifying agent 2-3 part；
Egg, cake emulsifying agent are put into stirring in stirring basin and dismissed 2 times to original volume, becomes
Play blister；
Self-raising flour, potato full-powder, black fungus powder are stirred, obtain mixed flour,
Add the most in three times in above-mentioned stirring basin；It is eventually adding yeast Auricularia fermentation liquid, edible oil
Mix and blend, obtains starch adhesive；
Being cleaned by Semen sojae atricolor, cook in the starch adhesive adding above-mentioned steps, stirring is until it is formed uniformly
Ground batter, by batter at 30 DEG C of bottom fermentations 0.5～2h；
D, molding: batter is injected in Cake mould, and on cake, add dried Fructus Vitis viniferae conduct
Decoration；
E, baking: be placed in baking tray by ready-made cake, then put into warmed-up baking by baking tray
In case, baking temperature is set as getting angry 175-200 DEG C, reducing internal heat 180-220 DEG C, after roasting 5-9min
Baking tray is turned in taking-up, continues baking 5-9min, until cake surface becomes golden yellow.
The preparation side of Auricularia local flavor Rhizoma Solani tuber osi plum cake the most according to claim 2
Method, it is characterised in that: described in step B, 20% Rhizoma Solani tuber osi leaching juice is to be cut by 20% peeled potatoes
Block adds water and boils 15min, filters extracting juice.
The preparation side of Auricularia local flavor Rhizoma Solani tuber osi plum cake the most according to claim 2
Method, it is characterised in that: the potato full-powder used by step C is 90-120 mesh microparticle.
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| CN201610506968.0A CN105901103A (en) | 2016-07-01 | 2016-07-01 | Black fungus flavored potato raisin cake and preparation method thereof |
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| CN111296826A (en) * | 2020-03-16 | 2020-06-19 | 吉林省农业科学院 | Modified black fungus superfine powder, cake, preparation method and application |
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Application publication date: 20160831 |