CN105995490A - 一种鲜花蒸蛋糕 - Google Patents
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Abstract
本发明公开了一种鲜花蒸蛋糕,由以下原料制成:低筋面粉、魔芋淀粉、鸡蛋、茶油、低聚木糖、甘露糖醇、脱脂奶粉、鲜花、鲍鱼果仁、安琪增香酵母、柠檬酵素、乳酸链球菌素、水。本发明提供的鲜花蒸蛋糕,配比科学,细腻柔软,香味浓郁,营养均衡,易于吸收,脂肪含量降低41%,能够减肥瘦身,排毒养颜,预防龋齿,增强抵抗力,抗癌;蛋糕经常压隔水蒸熟,减少有害物质产生,冷却前后体积不变,外观完整,口感清爽,无油腻感;淀粉浆经安琪增香酵母发酵,醇香浓郁,气孔均匀细密,柔软适口;鲜花粉花香浓郁,能够强身健体,延年益寿,蛋糕中清晰可见,鲜艳美观;魔芋淀粉提取时间缩短1/5,出粉率提高13%,提高利用率。
Description
技术领域
本发明主要涉及蛋糕加工技术领域,尤其涉及一种鲜花蒸蛋糕。
背景技术
蛋糕色香味俱全,质地松软,香味浓郁,一直深受人们的喜爱。蛋糕的主要原料为面粉、鸡蛋、白糖、奶油,并加入多种添加剂来延长货架期、增加香味、改善口感,蛋糕的糖脂含量高,使蛋糕缺乏营养和保健功能,容易导致肥胖,加之多种添加剂,长期食用,不利于消费者的身体健康。
目前市场上的蛋糕品种很多,但是大多都是在烤箱经高温烘烤出来的,缺乏营养和保健功能,较为油腻,口感单一,不能满足消费者的口感、营养及保健需求,利用蒸汽蒸出的蛋糕,脂肪含量少,口感更加清爽,将会具有广阔的市场前景。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种鲜花蒸蛋糕。
一种鲜花蒸蛋糕,由以下重量份的原料制成:低筋面粉56~58、魔芋淀粉10~12、鸡蛋57~59、茶油5~6、低聚木糖14~16、甘露糖醇5~7、脱脂奶粉18~20、鲜花5~6、鲍鱼果仁3~4、安琪增香酵母0.6~0.8、柠檬酵素0.4~0.5、乳酸链球菌素0.06~0.08、水22~24。
所述的魔芋淀粉,选择新鲜、无损害的成熟魔芋,充分洗去泥沙,保持魔芋表皮完整,先置于-54~-52℃真空冷冻干燥至水分含量为40~45%,再进行微波冷冻干燥,加热温度为92~94℃,微波频率为1.1~1.2MHz,干燥至含水量为4~6%,干燥速度快,提高出粉率,切2~3cm的块,研磨,过160~180目筛,得魔芋淀粉。
所述的鲜花,取以下重量比的原料:勿忘我花:醉蝶花:桂花:茉莉花:千日红花:桃花=16~17:13~14:13~14:11~12:7~8:5~6,洗净,沥水,均匀喷洒鲜花重量0.5~0.7倍量的质量浓度为0.2~0.3%的维生素C溶液,置于蒸汽中漂烫15~20秒,于42~44℃烘干至水分含量为原来的60~65%,粉碎,粒径为2~3mm,得鲜花粉。
所述的乳酸链球菌素,是质量浓度为6~7g/kg的乳酸链球菌素溶液。
一种鲜花蒸蛋糕的制备方法,其具体步骤包括:
(1)将鲍鱼果仁小火炒香,粉碎,过120~140目筛,得鲍鱼果粉;
(2)将低筋面粉和魔芋淀粉混合,加入低聚木糖和水,搅拌均匀,加入安琪增香酵母,混合均匀后,置于22~24℃恒温发酵4~5小时,得发酵浆;
(3)选择新鲜、完整的鸡蛋,洗净,去壳,加入乳酸链球菌素,搅打均匀,加入发酵浆中,42~44转/分钟搅拌16~20分钟,得发酵鸡蛋浆;
(4)将茶油和鲍鱼果粉加入发酵鸡蛋浆中,44~45转/分钟搅拌15~18分钟,加入鲜花粉和甘露糖醇,52~54转/分钟搅拌18~20分钟,再加入脱脂奶粉和柠檬酵素,45~47转/分钟搅拌18~20分钟,不同的转速反复搅拌,使气泡均匀细密,组织松软,加入模具中,至模具深度的2/3,模具用无纺布封口,上冷水锅,水沸腾后继续蒸25~30分钟,避免高温烘烤,保留营养物质,减少有害物质产生,得鲜花蒸蛋糕;
(5)趁热包装,28~30℃,115~117MPa超高压杀菌20~25分钟,得成品。
所述步骤(4)的封口用无纺布,为食品级包装用无纺布,厚度为0.4~0.5mm。
勿忘我花:具有滋阴补肾,养颜美容,补血养血,促进机体新陈代谢,延缓细胞衰老,提高免疫力,抗病毒,抗癌防癌的功效。
醉蝶花:祛风散寒,杀虫止痒,抗癌。
桂花:能够散寒破结,化痰止咳,用于牙痛,咳喘痰多,经闭腹痛。
茉莉花:有清肝明目,生津止渴,祛痰治痢,通便利水,祛风解表,强身健体,降血压,保护心脏,安神睡眠,防龋齿,防辐射,抗癌,抗衰老,延年益寿。
千日红花:有止咳祛痰,平肝明目的功效,主治支气管哮喘,急、慢性支气管炎,百日咳,肺结核咯血等症。
桃花:美容养颜,缓解便秘,减肥瘦身,活血化瘀。
柠檬酵素:平衡内分泌,消炎抗菌,增强免疫力,净化血液,维持酸碱平衡,增强肠道功能,促进新陈代谢,制造新细胞。
本发明的优点是:本发明提供的一种鲜花蒸蛋糕,配比科学,细腻柔软,香味浓郁,营养均衡,易于吸收,脂肪含量降低41%,不含蔗糖,能够减肥瘦身,排毒养颜,预防龋齿,增强抵抗力,抗癌,消除蛋糕危害身体健康的传统观念;蛋糕经常压隔水蒸熟,避免高温烘烤,保留营养物质,减少有害物质产生,能够保持冷却前后体积不变,外观完整,口感清爽,无油腻感;淀粉浆经安琪增香酵母发酵,醇香浓郁,蒸熟后气孔均匀细密,柔软适口;加入鲜花粉,花香浓郁,增加营养和保健功能,能够强身健体,延年益寿,鲜花粉粒径大,蛋糕中清晰可见,鲜艳美观;魔芋淀粉经真空冷冻干燥和微波冷冻干燥后研磨得到,防止褐变,营养含量高,提取时间缩短1/5,出粉率提高13%,提高利用率;高压低温灭菌,加入天然抗菌剂,可常温长时贮藏,保质期可长达7天,明显降低生产和贮藏成本。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种鲜花蒸蛋糕,由以下重量份的原料制成:低筋面粉56、魔芋淀粉10、鸡蛋57、茶油5、低聚木糖14、甘露糖醇5、脱脂奶粉18、鲜花5、鲍鱼果仁3、安琪增香酵母0.6、柠檬酵素0.4、乳酸链球菌素0.06、水22。
所述的魔芋淀粉,选择新鲜、无损害的成熟魔芋,充分洗去泥沙,保持魔芋表皮完整,先置于-53℃真空冷冻干燥至水分含量为45%,再进行微波冷冻干燥,加热温度为92℃,微波频率为1.2MHz,干燥至含水量为4%,切2~3cm的块,研磨,过180目筛,得魔芋淀粉。
所述的鲜花,取以下重量比的原料:勿忘我花:醉蝶花:桂花:茉莉花:千日红花:桃花=16:13:13:11:7:5,洗净,沥水,均匀喷洒鲜花重量0.5倍量的质量浓度为0.2%的维生素C溶液,置于蒸汽中漂烫15秒,于42℃烘干至水分含量为原来的60%,粉碎,粒径为2~3mm,得鲜花粉。
所述的乳酸链球菌素,是质量浓度为6.5g/kg的乳酸链球菌素溶液。
一种鲜花蒸蛋糕的制备方法,其具体步骤包括:
(1)将鲍鱼果仁小火炒香,粉碎,过140目筛,得鲍鱼果粉;
(2)将低筋面粉和魔芋淀粉混合,加入低聚木糖和水,搅拌均匀,加入安琪增香酵母,混合均匀后,置于24℃恒温发酵4~5小时,得发酵浆;
(3)选择新鲜、完整的鸡蛋,洗净,去壳,加入乳酸链球菌素,搅打均匀,加入发酵浆中,44转/分钟搅拌20分钟,得发酵鸡蛋浆;
(4)将茶油和鲍鱼果粉加入发酵鸡蛋浆中,45转/分钟搅拌18分钟,加入鲜花粉和甘露糖醇,54转/分钟搅拌20分钟,再加入脱脂奶粉和柠檬酵素,47转/分钟搅拌20分钟,不同的转速反复搅拌,使气泡均匀细密,组织松软,加入模具中,至模具深度的2/3,模具用厚度为0.4~0.5mm的食品级包装用无纺布封口,上冷水锅,水沸腾后继续蒸30分钟,避免高温烘烤,保留营养物质,减少有害物质产生,得鲜花蒸蛋糕;
(5)趁热包装,30℃,117MPa超高压杀菌25分钟,得成品。
实施例2
一种鲜花蒸蛋糕,由以下重量份的原料制成:低筋面粉57、魔芋淀粉11、鸡蛋58、茶油5.5、低聚木糖15、甘露糖醇6、脱脂奶粉19、鲜花5.5、鲍鱼果仁3.5、安琪增香酵母0.7、柠檬酵素0.4、乳酸链球菌素0.07、水23。
所述的鲜花,取以下重量比的原料:勿忘我花:醉蝶花:桂花:茉莉花:千日红花:桃花=17:14:13:12:7:6,洗净,沥水,均匀喷洒鲜花重量0.6倍量的质量浓度为0.3%的维生素C溶液,置于蒸汽中漂烫20秒,于43℃烘干至水分含量为原来的63%,粉碎,粒径为2~3mm,得鲜花粉。
制备方法,同实施例1。
实施例3
一种鲜花蒸蛋糕,由以下重量份的原料制成:低筋面粉58、魔芋淀粉12、鸡蛋59、茶油6、低聚木糖16、甘露糖醇7、脱脂奶粉20、鲜花6、鲍鱼果仁4、安琪增香酵母0.8、柠檬酵素0.5、乳酸链球菌素0.08、水24。
所述的鲜花,取以下重量比的原料:勿忘我花:醉蝶花:桂花:茉莉花:千日红花:桃花=17:14:14:12:8:6,洗净,沥水,均匀喷洒鲜花重量0.7倍量的质量浓度为0.3%的维生素C溶液,置于蒸汽中漂烫20秒,于44℃烘干至水分含量为原来的65%,粉碎,粒径为2~3mm,得鲜花粉。
制备方法,同实施例1。
对比例
现有方法制备的普通蛋糕。
实施例和对比例蛋糕的指标评定:
分别取实施例和对比例蛋糕适量,并进行各指标的检测,实施例和对比例蛋糕的指标评定见表1。
表1:实施例和对比例蛋糕的指标评定
项目 | 实施例 | 对比例 |
口感 | 清爽 | 油腻 |
脂肪/(%) | 2.9 | 5.4 |
维生素/(mg/100g) | 7.8 | 0.09 |
膳食纤维/(%) | 1.6 | 0.03 |
成品保质期(25℃)/(天) | 7 | 2 |
提高工作效率/(%) | 14 | — |
节约成本/(%) | 11 | — |
注:“—”表示无。
表1的结果表明,本发明提供的鲜花蒸蛋糕,脂肪含量明显较对比例低,维生素和膳食纤维含量明显较对比例高,工作效率高,节约大量成本,成品在25℃条件下保质期明显比对比例长。
Claims (6)
1. 一种鲜花蒸蛋糕,其特征在于,由以下重量份的原料制成:低筋面粉56~58、魔芋淀粉10~12、鸡蛋57~59、茶油5~6、低聚木糖14~16、甘露糖醇5~7、脱脂奶粉18~20、鲜花5~6、鲍鱼果仁3~4、安琪增香酵母0.6~0.8、柠檬酵素0.4~0.5、乳酸链球菌素0.06~0.08、水22~24。
2.根据权利要求1所述的鲜花蒸蛋糕,其特征在于,所述的魔芋淀粉,选择新鲜、无损害的成熟魔芋,充分洗去泥沙,保持魔芋表皮完整,先置于-54~-52℃真空冷冻干燥至水分含量为40~45%,再进行微波冷冻干燥,加热温度为92~94℃,微波频率为1.1~1.2MHz,干燥至含水量为4~6%,切2~3cm的块,研磨,过160~180目筛,得魔芋淀粉。
3.根据权利要求1所述的鲜花蒸蛋糕,其特征在于,所述的鲜花,取以下重量比的原料:勿忘我花:醉蝶花:桂花:茉莉花:千日红花:桃花=16~17:13~14:13~14:11~12:7~8:5~6,洗净,沥水,均匀喷洒鲜花重量0.5~0.7倍量的质量浓度为0.2~0.3%的维生素C溶液,置于蒸汽中漂烫15~20秒,于42~44℃烘干至水分含量为原来的60~65%,粉碎,粒径为2~3mm,得鲜花粉。
4.根据权利要求1所述的鲜花蒸蛋糕,其特征在于,所述的乳酸链球菌素,是质量浓度为6~7g/kg的乳酸链球菌素溶液。
5.根据权利要求1所述鲜花蒸蛋糕的制备方法,其特征在于,具体包括以下步骤:
(1)将鲍鱼果仁小火炒香,粉碎,过120~140目筛,得鲍鱼果粉;
(2)将低筋面粉和魔芋淀粉混合,加入低聚木糖和水,搅拌均匀,加入安琪增香酵母,混合均匀后,置于22~24℃恒温发酵4~5小时,得发酵浆;
(3)选择新鲜、完整的鸡蛋,洗净,去壳,加入乳酸链球菌素,搅打均匀,加入发酵浆中,42~44转/分钟搅拌16~20分钟,得发酵鸡蛋浆;
(4)将茶油和鲍鱼果粉加入发酵鸡蛋浆中,44~45转/分钟搅拌15~18分钟,加入鲜花粉和甘露糖醇,52~54转/分钟搅拌18~20分钟,再加入脱脂奶粉和柠檬酵素,45~47转/分钟搅拌18~20分钟,加入模具中,至模具深度的2/3,模具用无纺布封口,上冷水锅,水沸腾后继续蒸25~30分钟,得鲜花蒸蛋糕;
(5)趁热包装,28~30℃,115~117MPa超高压杀菌20~25分钟,得成品。
6.根据权利要求5所述鲜花蒸蛋糕的制备方法,其特征在于,所述步骤(4)的封口用无纺布,为食品级包装用无纺布,厚度为0.4~0.5mm。
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