CN105961770A - 一种可以提高免疫力的青稞牛初乳蛋糕 - Google Patents
一种可以提高免疫力的青稞牛初乳蛋糕 Download PDFInfo
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Abstract
本发明公开了一种可以提高免疫力的青稞牛初乳蛋糕，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：辣椒叶1‑2、南瓜花0.3‑0.5、马齿苋1‑2、苜蓿0.1‑0.3、薄荷0.1‑0.3、沙棘1‑3、牛初乳粉2‑4、植物油14‑17、砂糖5‑8、糯米粉5‑14、卡拉胶0.03‑0.05、食用盐0.06‑0.09、水适量。
Description
技术领域
本发明涉及蛋糕技术领域，尤其涉及一种可以提高免疫力的青稞牛初乳蛋糕。
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。
母牛产犊后3天内的乳汁与普通牛乳明显不同，称之为牛初乳。牛初乳蛋白质含量较高，而脂肪和糖含量较低。20世纪50年代，研究发现牛初乳中不仅含有丰富的营养物质，而且含有大量的免疫因子和生长因子，如免疫球蛋白、乳铁蛋白、溶菌酶、类胰岛素生长因子、表皮生长因子等，经科学实验证明具有免疫调节、改善胃肠道、促进生长发育、改善衰老症状、抑制多种病菌等生理活性功能，被誉为“21世纪的保健食品”。
青稞英文名：hullessbarley是禾本科大麦属的一种禾谷类作物，因其内外颖壳分离，籽粒裸露，故又称裸大麦、元麦、米大麦。主要产自中国西藏、青海、四川、云南等地，是藏族人民的主要粮食。青稞在青藏高原上种植约有3500年的历史，从物质文化之中延伸到精神文化领域，在青藏高原上形成了内涵丰富、极富民族特色的青稞文化。有着广泛的药用以及营养价值，已推出了青稞挂面、青稞馒头、青稞营养粉等青稞产品。。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种可以提高免疫力的青稞牛初乳蛋糕。
本发明是通过以下技术方案实现的：
一种可以提高免疫力的青稞牛初乳蛋糕，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：
泡打粉0.3-0.5，青稞粉10-20，面粉150-200，白糖40-60，黄油15-18，木薯淀粉4-8、红薯淀粉5-8、酥油1-2、食用盐0.8-1，全脂奶粉5-15，白砂糖30-50，蜂蜜10-12，植物油40-50，鸡蛋15-20，玉米淀粉15-20，水适量；
所述馅料由下述重量份的原料组成：辣椒叶1-2、南瓜花0.3-0.5、马齿苋1-2、苜蓿0.1-0.3、薄荷0.1-0.3、沙棘1-3、牛初乳粉2-4、植物油14-17、砂糖5-8、糯米粉5-14、卡拉胶0.03-0.05、食用盐0.06-0.09、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。
所述的一种可以提高免疫力的青稞牛初乳蛋糕，
（1）取辣椒叶、南瓜花、马齿苋、苜蓿、薄荷、沙棘混匀后，-10-0℃冷冻10-20分钟，取出，将其放入温度为70-80℃的豆浆中，豆浆用量为物料总质量的4-8倍，抽真空至0.05-0.08Mpa，保持10-20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，搅拌均匀蒸熟，即得馅料；
（2）取鸡蛋、白糖、泡打粉倒入搅拌锅中，以100-110转/min的中速搅拌至白糖完全溶解，再按重量份加入面粉以及其余皮料原料，以30-40转/min的慢速搅拌30-35秒后，以120-140转/min的速度再搅拌20-25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）牛初乳中含有7种以上的生长因子、免疫球蛋白、生物活性肽结合蛋白及人体所需的维生素和微量元素，从而赋予牛初乳一系列的保健功能。大量动物、人体功能实验证实，口服牛初乳可提高系统免疫力、调节肠道菌群，并促进胃肠道生长发育或肠道组织创伤的愈合、延缓衰老、促进生长发育等。辣椒叶为茄科植物辣椒的叶，是一种药食两用的植物。辣椒叶作为药物，具有消肿涤络，杀虫止痒的功效；青稞中β-葡聚糖含量是小麦的50倍，具有清肠、预防结肠癌、调节血糖防治糖尿病、降低胆固醇、提高免疫力的功能。辣椒叶可当蔬菜食用，其味甘甜鲜嫩，口感也好，完全可以当作一种绿叶蔬菜食用。辣椒叶作为时兴蔬菜，在港、澳及东南亚等地颇受欢迎，已成为畅销食品。
(2)本发明将保健原料制成夹心蒸熟加入蛋糕中，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
一种可以提高免疫力的青稞牛初乳蛋糕，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：
泡打粉0.3，青稞粉10，面粉150，白糖40，黄油15，木薯淀粉4、红薯淀粉5、酥油1、食用盐0.8，全脂奶粉5，白砂糖30，蜂蜜10，植物油40，鸡蛋15，玉米淀粉15，水适量；
所述馅料由下述重量份的原料组成：辣椒叶1、南瓜花0.3、马齿苋1、
苜蓿0.1、薄荷0.1、沙棘1、牛初乳粉2、植物油14、砂糖5、糯米粉5、卡拉胶0.03、食用盐0.06、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。
所述的一种可以提高免疫力的青稞牛初乳蛋糕，
（1）取辣椒叶、南瓜花、马齿苋、苜蓿、薄荷、沙棘混匀后，℃冷冻10分钟，取出，将其放入温度为70℃的豆浆中，豆浆用量为物料总质量的4倍，抽真空至0.05Mpa，保持10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，搅拌均匀蒸熟，即得馅料；
（2）取鸡蛋、白糖、泡打粉倒入搅拌锅中，以100转/min的中速搅拌至白糖完全溶解，再按重量份加入面粉以及其余皮料原料，以30转/min的慢速搅拌30秒后，以120转/min的速度再搅拌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。
Claims (2)
1.一种可以提高免疫力的青稞牛初乳蛋糕，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：
泡打粉0.3-0.5，青稞粉10-20，面粉150-200，白糖40-60，黄油15-18，木薯淀粉4-8、红薯淀粉5-8、酥油1-2、食用盐0.8-1，全脂奶粉5-15，白砂糖30-50，蜂蜜10-12，植物油40-50，鸡蛋15-20，玉米淀粉15-20，水适量；
所述馅料由下述重量份的原料组成：辣椒叶1-2、南瓜花0.3-0.5、马齿苋1-2、苜蓿0.1-0.3、薄荷0.1-0.3、沙棘1-3、牛初乳粉2-4、植物油14-17、砂糖5-8、糯米粉5-14、卡拉胶0.03-0.05、食用盐0.06-0.09、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所述的一种可以提高免疫力的青稞牛初乳蛋糕，其特征在于：
（1）取辣椒叶、南瓜花、马齿苋、苜蓿、薄荷、沙棘混匀后，-10-0℃冷冻10-20分钟，取出，将其放入温度为70-80℃的豆浆中，豆浆用量为物料总质量的4-8倍，抽真空至0.05-0.08Mpa，保持10-20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，搅拌均匀蒸熟，即得馅料；
（2）取鸡蛋、白糖、泡打粉倒入搅拌锅中，以100-110转/min的中速搅拌至白糖完全溶解，再按重量份加入面粉以及其余皮料原料，以30-40转/min的慢速搅拌30-35秒后，以120-140转/min的速度再搅拌20-25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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