CN105918584A - 一种芦笋通便夹心米蛋糕 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种芦笋通便夹心米蛋糕,其原材料包括皮料和馅料和包膜料,所述馅料由下述重量份的原料组成:青豆1‑2、芦蒿2‑3、芦笋3‑8、金樱子5‑6、明月草1‑2、纳豆1‑2、香蕉皮1‑2、植物油14‑17、砂糖5‑8、糯米粉5‑14、卡拉胶0.003‑0.005、食用盐0.02‑0.05、水适量。
Description
技术领域
本发明涉及蛋糕技术领域,尤其涉及一种芦笋通便夹心米蛋糕。
背景技术
蛋糕是一种面食,通常是甜的,典型的蛋糕是以烤的方式制作出来。蛋糕的材料主要包括了面粉、甜味剂(通常是蔗糖)、黏合剂(一般是鸡蛋,素食主义者可用面筋和淀粉代替)、起酥油(一般是牛油或人造牛油,低脂肪含量的蛋糕会以浓缩果汁代替),液体(牛奶,水或果汁),香精和发酵剂(例如酵母或者发酵粉)。
目前市场出现的多种蛋糕产品,都是以鸡蛋为主要原料,传统蛋糕口味单一,缺少层次和口感,难以满足消费者对蛋糕产品不同口味和口感的需求。随着人们逐渐的将注意力转移到蛋糕的口味和特色上,普通的蛋糕已经难以满足消费者的需求,但是现有技术中的蛋糕大多数营养成分相对低下,现有得保健蛋糕中的保健原料加入蛋糕,经过烤制后,有效物质失去活性,不能达到很好的养生保健效果,同时保健原料具有天生的苦味,加入蛋糕中影响蛋糕的口味,消费者一直还在寻找口感更为出色的蛋糕产品。
芦笋又名“荻笋”、“南荻笋”,为百合科植物石刁柏的嫩芽,外形与禾本科植物芦苇的嫩芽相似,但截然不同。它天赐野成,营养丰富,风味独特,集天然野生和绿色有机等特点于一体,沅江芦苇的幼茎为芦笋,营养丰富,滋味鲜美,有着“洞庭虫草”的美誉。地处洞庭腹地的沅江,拥有45万亩得天独厚的芦笋资源。石刁柏、龙须菜(区别于海发菜——深海蔬菜,亦有别名龙须菜)。在国际市场上享有“蔬菜之王”的美称,芦笋富含多种氨基酸、蛋白质和维生素,其含量均高于一般水果和菜蔬,特别是芦笋中的天冬酰胺和微量元素硒、钼、铬、锰等,具有调节机体代谢,提高身体免疫力的功效,在对高血压、心脏病、白血病、血癌、水肿、膀胱炎等的预防和治疗中,具有很强的抑制作用和药理效应。。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种芦笋通便夹心米蛋糕。
本发明是通过以下技术方案实现的:
一种芦笋通便夹心米蛋糕,其原材料包括皮料和馅料和包膜料,由皮料和馅料和包膜料按照1:0.8-1:0.05-0.1的比例制得;
所述皮料由下述重量份的原料组成:鸡蛋68-72、砂糖20-25、蜂蜜3-5、花生油3-5、泡打粉0.3-0.5、小麦面粉20-25、玉米粉10-20、黄小米粉3-5、糙米粉3-5、奶粉8-15,水适量;
所述馅料由下述重量份的原料组成:青豆1-2、芦蒿2-3、芦笋3-8、金樱子5-6、明月草1-2、纳豆1-2、香蕉皮1-2、植物油14-17、砂糖5-8、糯米粉5-14、卡拉胶0.003-0.005、食用盐0.02-0.05、水适量;
所述的包膜料由下述重量份的原料制得:
壳聚糖15-35、槐豆胶0.1-1、绿茶粉0.2-0.5、海藻酸钠0.1-0.2、β-环糊精3-6、柠檬酸0.03-0.05。
所述的一种芦笋通便夹心米蛋糕,
(1)取青豆、芦蒿、芦笋、金樱子、明月草、纳豆、香蕉皮混匀后,-10-0℃冷冻10-20分钟,取出,将其放入温度为50-70℃的豆浆中,用量为物料总质量的4-8倍,抽真空至0.05-0.08Mpa,保持20-30分钟,取出,过滤冷却,所得物料绞碎后得复配料备用;再取制作馅料的其余原料,混匀后,加入复配料,搅拌均匀,即得馅料;
(2)取鸡蛋、砂糖、花生油、泡打粉倒入搅拌锅中,以100-110转/min的中速搅拌至砂糖完全溶解,再按上述重量份加入小麦面粉、奶粉以及其余皮料原料,以50-70转/min的慢速搅拌40-45秒后,以200-220转/min的速度再搅拌10-20秒,得搅拌好的皮料面糊备用;
(3)将搅拌好的皮料面糊倒入成型机中,常规工艺成型,烘烤,将馅料通过常规工艺注入烘烤后的皮料中,得注心蛋糕;
(4)将柠檬酸加适量水搅拌均匀,再加入壳聚糖,充分地搅拌、静止,再加入其余包膜料原料混匀后,得到包膜液,将其喷涂到注心蛋糕表面,快速风干即得。
本发明的优点是:(1)芦笋富含多种氨基酸、蛋白质和维生素,其含量均高于一般水果和菜蔬,特别是芦笋中的天冬酰胺和微量元素硒、钼、铬、锰等,具有调节机体代谢,提高身体免疫力的功效,在对高血压、心脏病、白血病、血癌、水肿、膀胱炎等的预防和治疗中,具有很强的抑制作用和药理效应。同时其富含膳食纤维,能够起到很好的润肠通便作用。
(2)本发明将保健原料制成夹心加入烤制后的蛋糕中,避免烤制,有效物质不会失去活性,达到很好的养生保健效果,同时保健原料天生的苦味和有害物质通过真空豆浆浸泡以及冷冻的方式去除,加入蛋糕中不会影响蛋糕的口味,通过包膜使得注心蛋糕密合度更好,更能够保留保健院原料的药性,保存时间更长。
(3)本发明配方独特,用料科学、考究,生产方法简单实用,生产出的夹心蛋糕营养成份高,蛋糕软糯香滑、口感佳,生产设备成熟,能够实现规模化生产。
具体实施方式
一种芦笋通便夹心米蛋糕,其原材料包括皮料和馅料和包膜料,由皮料和馅料和包膜料按照1:0.8:0.05的比例制得;
所述皮料由下述重量份的原料组成:鸡蛋68、砂糖20、蜂蜜3、花生油3、泡打粉0.3、小麦面粉20、玉米粉10、黄小米粉3、糙米粉3、奶粉8,水适量;
所述馅料由下述重量份的原料组成:青豆1、芦蒿2、芦笋3、金樱子5、明月草1、纳豆1、香蕉皮1、植物油14、砂糖5、糯米粉5、卡拉胶0.003、食用盐0.02、水适量;
所述的包膜料由下述重量份的原料制得:
壳聚糖15、槐豆胶0.1、绿茶粉0.2、海藻酸钠0.1、β环糊精3、柠檬酸0.03。
所述的一种芦笋通便夹心米蛋糕,
(1)取青豆、芦蒿、芦笋、金樱子、明月草、纳豆、香蕉皮混匀后,℃冷冻10分钟,取出,将其放入温度为50℃的豆浆中,用量为物料总质量的4倍,抽真空至0.05Mpa,保持20分钟,取出,过滤冷却,所得物料绞碎后得复配料备用;再取制作馅料的其余原料,混匀后,加入复配料,搅拌均匀,即得馅料;
(2)取鸡蛋、砂糖、花生油、泡打粉倒入搅拌锅中,以100转/min的中速搅拌至砂糖完全溶解,再按上述重量份加入小麦面粉、奶粉以及其余皮料原料,以50转/min的慢速搅拌40秒后,以200转/min的速度再搅拌10秒,得搅拌好的皮料面糊备用;
(3)将搅拌好的皮料面糊倒入成型机中,常规工艺成型,烘烤,将馅料通过常规工艺注入烘烤后的皮料中,得注心蛋糕;
(4)将柠檬酸加适量水搅拌均匀,再加入壳聚糖,充分地搅拌、静止,再加入其余包膜料原料混匀后,得到包膜液,将其喷涂到注心蛋糕表面,快速风干即得。
Claims (2)
1.一种芦笋通便夹心米蛋糕,其特征在于:其原材料包括皮料和馅料和包膜料,由皮料和馅料和包膜料按照1:0.8-1:0.05-0.1的比例制得;
所述皮料由下述重量份的原料组成:鸡蛋68-72、砂糖20-25、蜂蜜3-5、花生油3-5、泡打粉0.3-0.5、小麦面粉20-25、玉米粉10-20、黄小米粉3-5、糙米粉3-5、奶粉8-15,水适量;
所述馅料由下述重量份的原料组成:青豆1-2、芦蒿2-3、芦笋3-8、金樱子5-6、明月草1-2、纳豆1-2、香蕉皮1-2、植物油14-17、砂糖5-8、糯米粉5-14、卡拉胶0.003-0.005、食用盐0.02-0.05、水适量;
所述的包膜料由下述重量份的原料制得:
壳聚糖15-35、槐豆胶0.1-1、绿茶粉0.2-0.5、海藻酸钠0.1-0.2、β-环糊精3-6、柠檬酸0.03-0.05。
2.根据权利要求1所述的一种芦笋通便夹心米蛋糕,其特征在于:
(1)取青豆、芦蒿、芦笋、金樱子、明月草、纳豆、香蕉皮混匀后,-10-0℃冷冻10-20分钟,取出,将其放入温度为50-70℃的豆浆中,用量为物料总质量的4-8倍,抽真空至0.05-0.08Mpa,保持20-30分钟,取出,过滤冷却,所得物料绞碎后得复配料备用;再取制作馅料的其余原料,混匀后,加入复配料,搅拌均匀,即得馅料;
(2)取鸡蛋、砂糖、花生油、泡打粉倒入搅拌锅中,以100-110转/min的中速搅拌至砂糖完全溶解,再按上述重量份加入小麦面粉、奶粉以及其余皮料原料,以50-70转/min的慢速搅拌40-45秒后,以200-220转/min的速度再搅拌10-20秒,得搅拌好的皮料面糊备用;
(3)将搅拌好的皮料面糊倒入成型机中,常规工艺成型,烘烤,将馅料通过常规工艺注入烘烤后的皮料中,得注心蛋糕;
(4)将柠檬酸加适量水搅拌均匀,再加入壳聚糖,充分地搅拌、静止,再加入其余包膜料原料混匀后,得到包膜液,将其喷涂到注心蛋糕表面,快速风干即得。
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