CN105961532A - Popcorn fragrant asparagus lettuce cake and preparation method thereof - Google Patents
Popcorn fragrant asparagus lettuce cake and preparation method thereof Download PDFInfo
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- CN105961532A CN105961532A CN201610161683.8A CN201610161683A CN105961532A CN 105961532 A CN105961532 A CN 105961532A CN 201610161683 A CN201610161683 A CN 201610161683A CN 105961532 A CN105961532 A CN 105961532A
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- caulis
- cake
- proper amount
- lactucae sativae
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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
Abstract
The invention discloses a popcorn fragrant asparagus lettuce cake and a preparation method thereof. The popcorn fragrant asparagus lettuce cake is made from the following raw materials in parts by weight: 8-10 parts of milk, 3-4 parts of popcorn, 1-2 parts of dried lemon slices, 1-2 parts of astragalus smicus, 1-2 parts of honeysuckle, 1-2 parts of rhizoma polygonati, 70-80 parts of asparagus lettuce, 29-300 parts of fresh eggs, 150-160 parts of white granulated sugar, 100-110 parts of flour, 15-20 parts of honey, 5-6 parts of ginseng oligosaccharides, 3-4 parts of honey pomelo peel dietary fiber, 7-8 parts of soy protein, a proper amount of ascorbic acid, a proper amount of phytic acid, a proper amount of citric acid, a proper amount of calcium chloride, a proper amount of beta-cyclodextrin, a proper amount of maltodextrin, a proper amount of absolute ethanol, a proper amount of yellow wine, a proper amount of blend oil and a proper amount of water. According to the popcorn fragrant asparagus lettuce cake, milk is heated, the dried lemon slices are added into the milk for soaking, the soaked lemon slices are fished out, the popcorns are put into the milk, the mixture is grinded into slurry, the slurry is spray-dried to obtain powder, the prepared cake is rich in popcorn fragrance, the popcorns increase the fragrance of the cake and improve appetite.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of puffed rice fragrance Caulis et Folium Lactucae sativae cake and preparation method thereof.
Background technology
Production for cake, although existing many kinds and various style, but it is practically free of the nutritional labelings such as cellulose, ash, carotene, ascorbic acid, it is impossible to adapt to the different human body requirement to nutritional labeling.For remedy such and insufficient, according to threpsology's principle and green vegetables characteristic, select the Caulis et Folium Lactucae sativae adjuvant as making cake, study and manufactured experimently the cake containing Caulis et Folium Lactucae sativae.
In Caulis et Folium Lactucae sativae, the content of carbohydrate is relatively low, and inorganic salt, vitamin then content is abundanter, especially contains more nicotinic acid.Nicotinic acid is the activator of insulin, and diabetes patient often eats a little Caulis et Folium Lactucae sativae, can improve the metabolic function of sugar.Caulis et Folium Lactucae sativae is easy to be absorbed by the body possibly together with the ferrum element in a certain amount of trace element zinc, ferrum, particularly Caulis et Folium Lactucae sativae, frequent edible fresh Caulis et Folium Lactucae sativae, can prevent and treat iron deficiency anemia.Potassium content in Caulis et Folium Lactucae sativae enriches, and is 27 times of sodium salt content, is conducive to regulating the balance of internal salt.For the patient such as hypertension, heart disease, there is promotion diuresis, the effect of the cardiac arrhythmia that reduces blood pressure, prevents.Caulis et Folium Lactucae sativae also has the secretion of appetite stimulator, the liquid that stimulates digestion, promotes the functions such as gastrointestinal peristalsis.Caulis et Folium Lactucae sativae bitter but sweet flavor, cool in nature, favourable the five internal organs, qualcomm meridian, open the effects such as chest and diaphragm, cure mainly the disease such as dysuria, galactostasis.Cake containing Caulis et Folium Lactucae sativae has the nutrition characteristic of face dish unification, and its color, shape are all good, energy appetite strengthening, and digestibility is high, is especially suitable for monophagia, the child of anorexia and old, weak, patient.
Now in the processing procedure of Caulis et Folium Lactucae sativae, the Lettuce Peel accounting for raw materials quality 30% ~ 40% is arbitrarily abandoned as garbage, causes the wasting of resources and environmental pollution to a great extent.At present, corn and marc class are more common in the extraction for dietary fiber, such as corn skin and grit, Semen sojae atricolor, wheat grain, Testa Tritici, pomace, Luohanguo's residue etc..From Lettuce Peel, extract dietary fiber, both can be that new way is opened up in the comprehensive utilization of fresh cut vegetables secondary industry and by-product, Caulis et Folium Lactucae sativae value can be improved again, for producing the raw material source that dietary fiber provides new.
Containing Caulis et Folium Lactucae sativae element in lettuce haulm, gastric juice can be strengthened, stimulate digestion, appetite stimulator, and there is the effect of analgesia and hypnosis.
Due to leaf lettuce and Lettuce Peel self existing defects, it is used directly in the making of cake, the organoleptic quality of cake can be affected.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of puffed rice fragrance Caulis et Folium Lactucae sativae cake and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of puffed rice fragrance Caulis et Folium Lactucae sativae cake, is to be prepared from the following raw materials in parts by weight: milk 8-10, puffed rice 3-4, dry lemon tablet 1-2, Herba Astragali Melilotoidis (Herba Astragali Sinici) 1-2, Flos Lonicerae 1-2, Rhizoma Polygonati 1-2, Caulis et Folium Lactucae sativae 70-80, fresh hen egg 29-300, white sugar 150-160, flour 100-110, Mel 15-20, Radix Ginseng oligosaccharide 5-6, honey Pericarpium Citri grandis dietary fiber 3-4, soybean protein 7-8, appropriate ascorbic acid, phytic acid, citric acid, calcium chloride, beta-schardinger dextrin-, maltodextrin, dehydrated alcohol, yellow wine, mixed oil and water.
The preparation method of described a kind of puffed rice fragrance Caulis et Folium Lactucae sativae cake, comprises the following steps: (1), by Herba Astragali Melilotoidis (Herba Astragali Sinici), Flos Lonicerae, Rhizoma Polygonati mixing grinds, in being placed on pot, dry stir-fry 4-5 minute, adds the water infusion of 4-5 times, filter to obtain medicinal liquid；
(2) by Milk During Heating 3-4 minute, add after dry lemon tablet soaks 1-2 hour, lemon tablet is pulled out, then puffed rice is put in milk, soak 20-30 minute, pulping, be spray-dried to obtain powder；
(3) Caulis et Folium Lactucae sativae defoliation is removed the peel, leaf lettuce and Lettuce Peel are kept stand-by, Caulis et Folium Lactucae sativae pedicle is cut into slices, 0.05% ascorbic acid, 0.25% phytic acid, 0.05% citric acid and 0.5% calcium chloride mix homogeneously are formed colour-keeping liquid, lettuce slices is put in colour-keeping liquid, put into steamer after soaking 5-6 minute and steam 2-3min, again lettuce slices is broken into mud, beta-schardinger dextrin-and maltodextrin are mixed to obtain de-bitter agent in the ratio of 1:2, in Caulis et Folium Lactucae sativae mud, the de-bitter agent of addition 20% stirs, under 60-65 DEG C of environment, stand 20-30min, then by four layers of filtered through gauze, take Caulis et Folium Lactucae sativae juice；
(4) in Lettuce Peel is placed on 90-100 DEG C of drying baker in (3), it is dried 3-4h, pulverize with pulverizer again, crossing 40 mesh sieves, under the conditions of 80-90 DEG C, be soaked in water 20-30min by Caulis et Folium Lactucae sativae corium farinosum, take supernatant, process with the dehydrated alcohol of 4 times of volumes, stand 20-22h, use 3000r/min centrifugation, taking precipitate, dries precipitate under the conditions of 100-103 DEG C；
(5) being spread out in uniformly in gauze by leaf lettuce, go up yellow wine on gauze, steam in placing into food steamer, 1-2min is steamed in big fire, change little fire again and steam 1-2min, dry 25-30min in placing into dehydrator after cooling, then leaf lettuce is first carried out coarse pulverization, carry out micronizing again, after sieve, obtain leaf lettuce powder；
(6) gains in (1) (2) (3) (4) (5) are mixed, add fresh hen egg, white sugar, Mel, Radix Ginseng oligosaccharide, honey Pericarpium Citri grandis dietary fiber and soybean protein, put into agitator, first low rate mixing 2-3 minute, the most quickly stir 8-10min, form foam egg liquid, flour is added in foam egg liquid, it is gently mixed 2-3min, form the batter uniformly sending out pine, mixed oil is coated in grilled mold, batter is injected in grilled mold, enter modulus and account for the 4/5 of model volume, grilled mold enters baking box, baking box is preheated, the fire in a stove before fuel is added 180 DEG C, face fire 160 DEG C, after 15min, face fire changes 200 DEG C into, bake 5-6min again, the outlet demoulding cools down.
The invention have the advantage that the present invention, by Milk During Heating, adds dry lemon tablet and soaks, pulled out by lemon tablet, then put into by puffed rice in milk, pulping, be spray-dried to obtain powder, puffed rice aromatic flavor, increase cake fragrance, increase appetite；Lettuce Peel and leaf lettuce be have employed after different methods processes and be used in the making of cake, decrease the wasting of resources, the dietary fiber in Lettuce Peel will be extracted after Lettuce Peel drying and crushing, increase the nutrition of cake, both can be that new way is opened up in the comprehensive utilization of fresh cut vegetables secondary industry and by-product, Caulis et Folium Lactucae sativae value can be improved again, for producing the raw material source that dietary fiber provides new；Leaf lettuce gauze encases, and goes up yellow wine, is placed in pot and steams, can good color fixative very well, moreover it is possible to well remove the bitterness in leaf lettuce, after micronizing, fine and smooth soft, promotes mouthfeel；Lettuce slices is placed in colour-keeping liquid, can well prevent oxidized, the addition of de-bitter agent, thoroughly removes the bitterness in Caulis et Folium Lactucae sativae juice, and does not affect nutrition and the organoleptic quality of Caulis et Folium Lactucae sativae；The Radix Ginseng oligosaccharide added can be obviously improved bulkiness and the cake core configuration state of cake, makes mouthfeel the most continuous soft and fine greasy, and significantly improves the moisture retention of cake；The sweet Pericarpium Citri grandis dietary fiber added can improve the organoleptic quality of cake, reduces the human body absorption to fat, beneficially health；The soybean protein added can improve the water content of cake, reduces cake hardness, improves characteristics of cake, extend the shelf life, and the cake golden yellow color produced, block shape is plentiful, and fragrance is pure, and mouthfeel is soft.
Detailed description of the invention
A kind of puffed rice fragrance Caulis et Folium Lactucae sativae cake, is to be prepared from the following raw materials in parts by weight: milk 8, puffed rice 3, dry lemon tablet 1, Herba Astragali Melilotoidis (Herba Astragali Sinici) 1, Flos Lonicerae 1, Rhizoma Polygonati 1, Caulis et Folium Lactucae sativae 70, fresh hen egg 29, white sugar 150, flour 100, Mel 15, Radix Ginseng oligosaccharide 5, honey Pericarpium Citri grandis dietary fiber 3, soybean protein 7, appropriate ascorbic acid, phytic acid, citric acid, calcium chloride, beta cyclodextrin, maltodextrin, dehydrated alcohol, yellow wine, mixed oil and water.
The preparation method of described a kind of puffed rice fragrance Caulis et Folium Lactucae sativae cake, comprises the following steps: (1), by Herba Astragali Melilotoidis (Herba Astragali Sinici), Flos Lonicerae, Rhizoma Polygonati mixing grinds, in being placed on pot, dry stir-fry 4 minutes, add the water infusion of 4 times, filter to obtain medicinal liquid；
(2) by Milk During Heating 3 minutes, add after dry lemon tablet soaks 1 hour, lemon tablet is pulled out, then puffed rice is put in milk, soak 20 minutes, pulping, be spray-dried to obtain powder；
(3) Caulis et Folium Lactucae sativae defoliation is removed the peel, leaf lettuce and Lettuce Peel are kept stand-by, Caulis et Folium Lactucae sativae pedicle is cut into slices, 0.05% ascorbic acid, 0.25% phytic acid, 0.05% citric acid and 0.5% calcium chloride mix homogeneously are formed colour-keeping liquid, lettuce slices is put in colour-keeping liquid, put into steamer after soaking 5 minutes and steam 2min, again lettuce slices is broken into mud, beta cyclodextrin and maltodextrin are mixed to obtain de-bitter agent in the ratio of 1:2, in Caulis et Folium Lactucae sativae mud, the de-bitter agent of addition 20% stirs, under 60 DEG C of environment, stand 20min, then by four layers of filtered through gauze, take Caulis et Folium Lactucae sativae juice；
(4) in Lettuce Peel is placed on 90 DEG C of drying baker in (3), it is dried 3h, pulverize with pulverizer again, crossing 40 mesh sieves, under the conditions of 80 DEG C, be soaked in water 20min by Caulis et Folium Lactucae sativae corium farinosum, take supernatant, process with the dehydrated alcohol of 4 times of volumes, stand 20h, use 3000r/min centrifugation, taking precipitate, dries precipitate under the conditions of 100 DEG C；
(5) being spread out in uniformly in gauze by leaf lettuce, go up yellow wine on gauze, steam in placing into food steamer, 1min is steamed in big fire, change little fire again and steam 1min, dry 25min in placing into dehydrator after cooling, then leaf lettuce is first carried out coarse pulverization, carry out micronizing again, after sieve, obtain leaf lettuce powder；
(6) gains in (1) (2) (3) (4) (5) are mixed, add fresh hen egg, white sugar, Mel, Radix Ginseng oligosaccharide, honey Pericarpium Citri grandis dietary fiber and soybean protein, put into agitator, first low rate mixing 2 minutes, the most quickly stir 8min, form foam egg liquid, flour is added in foam egg liquid, it is gently mixed 2min, form the batter uniformly sending out pine, mixed oil is coated in grilled mold, batter is injected in grilled mold, enter modulus and account for the 4/5 of model volume, grilled mold enters baking box, baking box is preheated, the fire in a stove before fuel is added 180 DEG C, face fire 160 DEG C, after 15min, face fire changes 200 DEG C into, bake 5min again, the outlet demoulding cools down.
Claims (2)
1. a puffed rice fragrance Caulis et Folium Lactucae sativae cake, it is characterised in that be to be prepared from the following raw materials in parts by weight: milk 8-10, puffed rice 3-4, dry lemon tablet 1-2, Herba Astragali Melilotoidis (Herba Astragali Sinici) 1-2, Flos Lonicerae 1-2, Rhizoma Polygonati 1-2, Caulis et Folium Lactucae sativae 70-80, fresh hen egg 29-300, white sugar 150-160, flour 100-110, Mel 15-20, Radix Ginseng oligosaccharide 5-6, honey Pericarpium Citri grandis dietary fiber 3-4, soybean protein 7-8, appropriate ascorbic acid, phytic acid, citric acid, calcium chloride, beta-schardinger dextrin-, maltodextrin, dehydrated alcohol, yellow wine, mixed oil and water.
The preparation method of a kind of puffed rice fragrance Caulis et Folium Lactucae sativae cake the most according to claim 1, it is characterized in that comprising the following steps: (1) is by Herba Astragali Melilotoidis (Herba Astragali Sinici), Flos Lonicerae, Rhizoma Polygonati mixing grinds, in being placed on pot, dry stir-fry 4-5 minute, adds the water infusion of 4-5 times, filters to obtain medicinal liquid；
(2) by Milk During Heating 3-4 minute, add after dry lemon tablet soaks 1-2 hour, lemon tablet is pulled out, then puffed rice is put in milk, soak 20-30 minute, pulping, be spray-dried to obtain powder；
(3) Caulis et Folium Lactucae sativae defoliation is removed the peel, leaf lettuce and Lettuce Peel are kept stand-by, Caulis et Folium Lactucae sativae pedicle is cut into slices, 0.05% ascorbic acid, 0.25% phytic acid, 0.05% citric acid and 0.5% calcium chloride mix homogeneously are formed colour-keeping liquid, lettuce slices is put in colour-keeping liquid, put into steamer after soaking 5-6 minute and steam 2-3min, again lettuce slices is broken into mud, beta-schardinger dextrin-and maltodextrin are mixed to obtain de-bitter agent in the ratio of 1:2, in Caulis et Folium Lactucae sativae mud, the de-bitter agent of addition 20% stirs, under 60-65 DEG C of environment, stand 20-30min, then by four layers of filtered through gauze, take Caulis et Folium Lactucae sativae juice；
(4) in Lettuce Peel is placed on 90-100 DEG C of drying baker in (3), it is dried 3-4h, pulverize with pulverizer again, crossing 40 mesh sieves, under the conditions of 80-90 DEG C, be soaked in water 20-30min by Caulis et Folium Lactucae sativae corium farinosum, take supernatant, process with the dehydrated alcohol of 4 times of volumes, stand 20-22h, use 3000r/min centrifugation, taking precipitate, dries precipitate under the conditions of 100-103 DEG C；
(5) being spread out in uniformly in gauze by leaf lettuce, go up yellow wine on gauze, steam in placing into food steamer, 1-2min is steamed in big fire, change little fire again and steam 1-2min, dry 25-30min in placing into dehydrator after cooling, then leaf lettuce is first carried out coarse pulverization, carry out micronizing again, after sieve, obtain leaf lettuce powder；
(6) gains in (1) (2) (3) (4) (5) are mixed, add fresh hen egg, white sugar, Mel, Radix Ginseng oligosaccharide, honey Pericarpium Citri grandis dietary fiber and soybean protein, put into agitator, first low rate mixing 2-3 minute, the most quickly stir 8-10min, form foam egg liquid, flour is added in foam egg liquid, it is gently mixed 2-3min, form the batter uniformly sending out pine, mixed oil is coated in grilled mold, batter is injected in grilled mold, enter modulus and account for the 4/5 of model volume, grilled mold enters baking box, baking box is preheated, the fire in a stove before fuel is added 180 DEG C, face fire 160 DEG C, after 15min, face fire changes 200 DEG C into, bake 5-6min again, the outlet demoulding cools down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610161683.8A CN105961532A (en) | 2016-03-22 | 2016-03-22 | Popcorn fragrant asparagus lettuce cake and preparation method thereof |
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| CN201610161683.8A CN105961532A (en) | 2016-03-22 | 2016-03-22 | Popcorn fragrant asparagus lettuce cake and preparation method thereof |
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| CN105961532A true CN105961532A (en) | 2016-09-28 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108185425A (en) * | 2018-01-23 | 2018-06-22 | 安徽心缘康生物科技有限公司 | A kind of preparation method of peony crisp chip |
| CN108684783A (en) * | 2018-06-26 | 2018-10-23 | 成都中医药大学 | A kind of sealwort cake and preparation method thereof |
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| CN104305012A (en) * | 2014-10-09 | 2015-01-28 | 汤兴华 | Heat clearing sago honey and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185425A (en) * | 2018-01-23 | 2018-06-22 | 安徽心缘康生物科技有限公司 | A kind of preparation method of peony crisp chip |
| CN108684783A (en) * | 2018-06-26 | 2018-10-23 | 成都中医药大学 | A kind of sealwort cake and preparation method thereof |
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