CN106106641A - A kind of Mahonia fortunei (Lindl.) Fedde cake and preparation method thereof - Google Patents
A kind of Mahonia fortunei (Lindl.) Fedde cake and preparation method thereof Download PDFInfo
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- CN106106641A CN106106641A CN201610471361.3A CN201610471361A CN106106641A CN 106106641 A CN106106641 A CN 106106641A CN 201610471361 A CN201610471361 A CN 201610471361A CN 106106641 A CN106106641 A CN 106106641A
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- CN
- China
- Prior art keywords
- fedde
- lindl
- cake
- mahonia fortunei
- unstrained spirits
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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
-
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to cake manufacture technology field, especially a kind of Mahonia fortunei (Lindl.) Fedde cake and preparation method thereof, by Fructus Cucurbitae moschatae, Radix Dauci Sativae boil process so that Fructus Cucurbitae moschatae, Radix Dauci Sativae can be fully for cake offer sweet tastes；And combining the mixed processing of fragrant unstrained spirits and Mahonia fortunei (Lindl.) Fedde so that there is a small amount of alcohol fragrance in fermentation；Allocating in conjunction with Oryza glutinosa etc. so that viscosity is higher, improves the plasticity in cake preparation process；By Fructus Cucurbitae moschatae, Radix Dauci Sativae, Mahonia fortunei (Lindl.) Fedde, the preparing of the fragrant raw material such as unstrained spirits, Oryza glutinosa, make without adding the sweeting agents such as white sugar so that the mouthfeel of product, taste are more excellent, and without the sense of botheration, effectively improve mouthfeel and the taste of cake, enhance health-care effect.
Description
Technical field
The present invention relates to cake manufacture technology field, especially a kind of Mahonia fortunei (Lindl.) Fedde cake and preparation method thereof.
Background technology
Along with improving constantly of people's living standard, for the mouthfeel of food and taste rich requirement the most increasingly
Height, from traditional single taste, it is desirable to it has multiple composite flavor, and while taste changes, in addition it is also necessary to it is sought
Foster value makes moderate progress so that mouthfeel, taste during food enrich, and have health-care effect.
Mahonia fortunei (Lindl.) Fedde, for Berberidaceae Mahonia fortunei (Lindl.) Fedde platymiscium, another name: Mahonia fortunei, spire ten big merit contribution, Huang Tian
Bamboo, Mahonia fortunei (Lindl.)Fedde, Ilex pernyi, Radix seu caulis Berberidis Gagnepainii (Radix Berberidis Virgetori), anistree thorn, Radix Berberidis anhweiensis, cat head, CIHUANQIN, Caulis Mahoniae, Mahonia fortunei (Lindl.) Fedde, mountain Radix Scutellariae, west
Wind bamboo, Radix Berberidis soulieanae.Have heat-clearing and toxic substances removing, detumescence, antidiarrheal suffer from diarrhoea effect.
In prior art, the research for health care cake is the most, but has no Mahonia fortunei (Lindl.) Fedde as raw material to prepare cake
The report of the technical literature of point.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of Mahonia fortunei (Lindl.) Fedde cake and system thereof
Preparation Method.
It is achieved particular by techniques below scheme:
A kind of Mahonia fortunei (Lindl.) Fedde cake, material composition be in parts by weight Mahonia fortunei (Lindl.) Fedde 0.01-0.04 part, Oryza glutinosa 20-30 part,
Fructus Cucurbitae moschatae 5-7 part, Radix Dauci Sativae 1-3 part, fragrant unstrained spirits 0.5-0.9 part.
Described material composition is Mahonia fortunei (Lindl.) Fedde 0.03 part, 25 parts of Oryza glutinosa, 6 parts of Fructus Cucurbitae moschatae, 2 parts of Radix Dauci Sativae, perfume in parts by weight
Unstrained spirits 0.7 part.
Described fragrant unstrained spirits, its raw material consists of fermented grain 1-3 part, Semen Maydis powder 0.1-0.6 part, Semen Tritici aestivi flour 0.2-0.4 part, life
Fragrant yeast 0.01-0.03 part, thirteen spice 0.01-0.07 part.
Described fragrant unstrained spirits, its raw material consists of fermented grain 2 parts, Semen Maydis powder 0.4 part, Semen Tritici aestivi flour 0.3 part, SHENGXIANG yeast 0.02
Part, thirteen spice 0.03 part.
Described fragrant unstrained spirits preparation method is to be mixed homogeneously with fermented grain, SHENGXIANG yeast by Semen Tritici aestivi flour, is placed on temperature and is
The calorstat of 20-30 DEG C processes 10-20h, then Semen Maydis powder, thirteen spice addition is mixed thoroughly, it is thus achieved that.
Above-mentioned Mahonia fortunei (Lindl.) Fedde cake preparation method, comprises the following steps:
(1) by after Fructus Cucurbitae moschatae, Radix Dauci Sativae mix homogeneously, grinding pulping, being placed in temperature is to boil 20-in 80-100 DEG C of boiler
30min, obtains mixing slurry；
(2) after Mahonia fortunei (Lindl.) Fedde being mixed with fragrant unstrained spirits, grind into powder, and sprinkle water so that after humidity is 50-60%, it is placed in
Temperature is 60-80 DEG C of bottom fermentation 20-30min, obtains mixed powder；
(3) by Oryza glutinosa grind into powder；
(4) glutinous rice flour, mixed powder mixing are mixed thoroughly, then mixing slurry is added stir in dough, then after being made into sheet,
It is placed in baking molding in baking box.
Compared with prior art, the technique effect of the present invention is embodied in:
By the Mahonia fortunei (Lindl.) Fedde amount of allocating into is defined, and combine the cooperation of Oryza glutinosa, Fructus Cucurbitae moschatae, Radix Dauci Sativae, fragrant unstrained spirits etc.,
Making nutritious, health-care effect is obvious, it is possible to appetite strengthening.
The present invention by Fructus Cucurbitae moschatae, Radix Dauci Sativae boil process so that Fructus Cucurbitae moschatae, Radix Dauci Sativae can fully for cake offer sweet taste；
And combining the mixed processing of fragrant unstrained spirits and Mahonia fortunei (Lindl.) Fedde so that there is a small amount of alcohol fragrance in fermentation；Allocating in conjunction with Oryza glutinosa etc. so that
Viscosity is higher, improves the plasticity in cake preparation process；By Fructus Cucurbitae moschatae, Radix Dauci Sativae, Mahonia fortunei (Lindl.) Fedde, the fragrant raw material such as unstrained spirits, Oryza glutinosa
Prepare so that without adding the sweeting agents such as white sugar so that the mouthfeel of product, taste are more excellent, and without the sense of botheration, effectively
Improve mouthfeel and the taste of cake, enhance health-care effect.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited, but claimed
Scope is not only limited to description.
Embodiment 1
A kind of Mahonia fortunei (Lindl.) Fedde cake, material composition is Mahonia fortunei (Lindl.) Fedde 0.01kg, Oryza glutinosa 20kg, Fructus Cucurbitae moschatae 5kg, recklessly by weight
Radix Raphani 1kg, fragrant unstrained spirits 0.5kg.
Described fragrant unstrained spirits, its raw material consists of fermented grain 1kg, Semen Maydis powder 0.1kg, Semen Tritici aestivi flour 0.2kg, SHENGXIANG yeast
0.01kg, thirteen spice 0.01kg.
Described fragrant unstrained spirits preparation method is to be mixed homogeneously with fermented grain, SHENGXIANG yeast by Semen Tritici aestivi flour, is placed on temperature and is
The calorstat of 20 DEG C processes 10h, then Semen Maydis powder, thirteen spice addition is mixed thoroughly, it is thus achieved that.
Above-mentioned Mahonia fortunei (Lindl.) Fedde cake preparation method, comprises the following steps:
(1) by after Fructus Cucurbitae moschatae, Radix Dauci Sativae mix homogeneously, grinding pulping, being placed in temperature is to boil 20min in 80 DEG C of boilers,
To mixing slurry；
(2) after Mahonia fortunei (Lindl.) Fedde being mixed with fragrant unstrained spirits, grind into powder, and sprinkle water so that after humidity is 50%, it is placed in temperature
It is 60 DEG C of bottom fermentation 20min, obtains mixed powder；
(3) by Oryza glutinosa grind into powder；
(4) glutinous rice flour, mixed powder mixing are mixed thoroughly, then mixing slurry is added stir in dough, then after being made into sheet,
It is placed in baking box 70 DEG C of baking moldings of employing.
Embodiment 2
A kind of Mahonia fortunei (Lindl.) Fedde cake, material composition is Mahonia fortunei (Lindl.) Fedde 0.04kg, Oryza glutinosa 30kg, Fructus Cucurbitae moschatae 7kg, recklessly by weight
Radix Raphani 3kg, fragrant unstrained spirits 0.9kg.
Described fragrant unstrained spirits, its raw material consists of fermented grain 3kg, Semen Maydis powder 0.6kg, Semen Tritici aestivi flour 0.4kg, SHENGXIANG yeast
0.03kg, thirteen spice 0.07kg.
Described fragrant unstrained spirits preparation method is to be mixed homogeneously with fermented grain, SHENGXIANG yeast by Semen Tritici aestivi flour, is placed on temperature and is
The calorstat of 30 DEG C processes 20h, then Semen Maydis powder, thirteen spice addition is mixed thoroughly, it is thus achieved that.
Above-mentioned Mahonia fortunei (Lindl.) Fedde cake preparation method, comprises the following steps:
(1) by after Fructus Cucurbitae moschatae, Radix Dauci Sativae mix homogeneously, grinding pulping, being placed in temperature is to boil 30min in 100 DEG C of boilers,
Obtain mixing slurry；
(2) after Mahonia fortunei (Lindl.) Fedde being mixed with fragrant unstrained spirits, grind into powder, and sprinkle water so that after humidity is 60%, it is placed in temperature
It is 80 DEG C of bottom fermentation 30min, obtains mixed powder；
(3) by Oryza glutinosa grind into powder；
(4) glutinous rice flour, mixed powder mixing are mixed thoroughly, then mixing slurry is added stir in dough, then after being made into sheet,
It is placed in baking box 65 DEG C of baking moldings of employing.
Embodiment 3
A kind of Mahonia fortunei (Lindl.) Fedde cake, material composition is Mahonia fortunei (Lindl.) Fedde 0.03kg, Oryza glutinosa 25kg, Fructus Cucurbitae moschatae 6kg, recklessly by weight
Radix Raphani 2kg, fragrant unstrained spirits 0.7kg.
Described fragrant unstrained spirits, its raw material consists of fermented grain 2kg, Semen Maydis powder 0.4kg, Semen Tritici aestivi flour 0.3kg, SHENGXIANG yeast
0.02kg, thirteen spice 0.03kg.
Described fragrant unstrained spirits preparation method is to be mixed homogeneously with fermented grain, SHENGXIANG yeast by Semen Tritici aestivi flour, is placed on temperature and is
The calorstat of 25 DEG C processes 15h, then Semen Maydis powder, thirteen spice addition is mixed thoroughly, it is thus achieved that.
Above-mentioned Mahonia fortunei (Lindl.) Fedde cake preparation method, comprises the following steps:
(1) by after Fructus Cucurbitae moschatae, Radix Dauci Sativae mix homogeneously, grinding pulping, being placed in temperature is to boil 25min in 90 DEG C of boilers,
To mixing slurry；
(2) after Mahonia fortunei (Lindl.) Fedde being mixed with fragrant unstrained spirits, grind into powder, and sprinkle water so that after humidity is 55%, it is placed in temperature
It is 70 DEG C of bottom fermentation 25min, obtains mixed powder；
(3) by Oryza glutinosa grind into powder；
(4) glutinous rice flour, mixed powder mixing are mixed thoroughly, then mixing slurry is added stir in dough, then after being made into sheet,
It is placed in baking box 75 DEG C of baking moldings of employing.
Embodiment 4
A kind of Mahonia fortunei (Lindl.) Fedde cake, material composition is Mahonia fortunei (Lindl.) Fedde 0.01kg, Oryza glutinosa 25kg, Fructus Cucurbitae moschatae 7kg, recklessly by weight
Radix Raphani 1kg, fragrant unstrained spirits 0.6kg.
Described fragrant unstrained spirits, its raw material consists of fermented grain 1kg, Semen Maydis powder 0.5kg, Semen Tritici aestivi flour 0.3kg, SHENGXIANG yeast
0.01kg, thirteen spice 0.06kg.
Described fragrant unstrained spirits preparation method is to be mixed homogeneously with fermented grain, SHENGXIANG yeast by Semen Tritici aestivi flour, is placed on temperature and is
The calorstat of 20 DEG C processes 20h, then Semen Maydis powder, thirteen spice addition is mixed thoroughly, it is thus achieved that.
Above-mentioned Mahonia fortunei (Lindl.) Fedde cake preparation method, comprises the following steps:
(1) by after Fructus Cucurbitae moschatae, Radix Dauci Sativae mix homogeneously, grinding pulping, being placed in temperature is to boil 20min in 100 DEG C of boilers,
Obtain mixing slurry；
(2) after Mahonia fortunei (Lindl.) Fedde being mixed with fragrant unstrained spirits, grind into powder, and sprinkle water so that after humidity is 50%, it is placed in temperature
It is 80 DEG C of bottom fermentation 30min, obtains mixed powder；
(3) by Oryza glutinosa grind into powder；
(4) glutinous rice flour, mixed powder mixing are mixed thoroughly, then mixing slurry is added stir in dough, then after being made into sheet,
It is placed in baking box 80 DEG C of baking moldings of employing.
Embodiment 5
A kind of Mahonia fortunei (Lindl.) Fedde cake, material composition is Mahonia fortunei (Lindl.) Fedde 0.04kg, Oryza glutinosa 28kg, Fructus Cucurbitae moschatae 5kg, recklessly by weight
Radix Raphani 3kg, fragrant unstrained spirits 0.6kg.
Described fragrant unstrained spirits, its raw material consists of fermented grain 3kg, Semen Maydis powder 0.2kg, Semen Tritici aestivi flour 0.2kg, SHENGXIANG yeast
0.03kg, thirteen spice 0.03kg.
Described fragrant unstrained spirits preparation method is to be mixed homogeneously with fermented grain, SHENGXIANG yeast by Semen Tritici aestivi flour, is placed on temperature and is
The calorstat of 30 DEG C processes 20h, then Semen Maydis powder, thirteen spice addition is mixed thoroughly, it is thus achieved that.
Above-mentioned Mahonia fortunei (Lindl.) Fedde cake preparation method, comprises the following steps:
(1) by after Fructus Cucurbitae moschatae, Radix Dauci Sativae mix homogeneously, grinding pulping, being placed in temperature is to boil 20min in 80 DEG C of boilers,
To mixing slurry；
(2) after Mahonia fortunei (Lindl.) Fedde being mixed with fragrant unstrained spirits, grind into powder, and sprinkle water so that after humidity is 60%, it is placed in temperature
It is 60 DEG C of bottom fermentation 20min, obtains mixed powder；
(3) by Oryza glutinosa grind into powder；
(4) glutinous rice flour, mixed powder mixing are mixed thoroughly, then mixing slurry is added stir in dough, then after being made into sheet,
It is placed in baking box 60 DEG C of baking moldings of employing.
Claims (6)
1. a Mahonia fortunei (Lindl.) Fedde cake, it is characterised in that material composition is Mahonia fortunei (Lindl.) Fedde 0.01-0.04 part, glutinous in parts by weight
Rice 20-30 part, Fructus Cucurbitae moschatae 5-7 part, Radix Dauci Sativae 1-3 part, fragrant unstrained spirits 0.5-0.9 part.
2. Mahonia fortunei (Lindl.) Fedde cake as claimed in claim 1, it is characterised in that described material composition is ten big in parts by weight
Contribution 0.03 part, 25 parts of Oryza glutinosa, 6 parts of Fructus Cucurbitae moschatae, 2 parts of Radix Dauci Sativae, fragrant unstrained spirits 0.7 part.
3. Mahonia fortunei (Lindl.) Fedde cake as claimed in claim 1 or 2, it is characterised in that described fragrant unstrained spirits, its raw material consists of fermented grain
1-3 part, Semen Maydis powder 0.1-0.6 part, Semen Tritici aestivi flour 0.2-0.4 part, SHENGXIANG yeast 0.01-0.03 part, thirteen spice 0.01-0.07
Part.
4. Mahonia fortunei (Lindl.) Fedde cake as claimed in claim 1 or 2, it is characterised in that described fragrant unstrained spirits, its raw material consists of fermented grain
2 parts, Semen Maydis powder 0.4 part, Semen Tritici aestivi flour 0.3 part, SHENGXIANG yeast 0.02 part, thirteen spice 0.03 part.
5. Mahonia fortunei (Lindl.) Fedde cake as claimed in claim 1 or 2, it is characterised in that described fragrant unstrained spirits preparation method is by Semen Tritici aestivi
Flour is mixed homogeneously with fermented grain, SHENGXIANG yeast, is placed in the calorstat that temperature is 20-30 DEG C process 10-20h, then by jade
Rice flour, thirteen spice add to be mixed thoroughly, it is thus achieved that.
6. the Mahonia fortunei (Lindl.) Fedde cake preparation method as described in any one of claim 1-5, it is characterised in that comprise the following steps:
(1) by after Fructus Cucurbitae moschatae, Radix Dauci Sativae mix homogeneously, grinding pulping, being placed in temperature is to boil 20-in 80-100 DEG C of boiler
30min, obtains mixing slurry；
(2) after Mahonia fortunei (Lindl.) Fedde being mixed with fragrant unstrained spirits, grind into powder, and sprinkle water so that after humidity is 50-60%, it is placed in temperature
For 60-80 DEG C of bottom fermentation 20-30min, obtain mixed powder；
(3) by Oryza glutinosa grind into powder；
(4) glutinous rice flour, mixed powder mixing are mixed thoroughly, then mixing slurry is added stir in dough, then after being made into sheet, be placed in
Baking molding in baking box.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610471361.3A CN106106641A (en) | 2016-06-24 | 2016-06-24 | A kind of Mahonia fortunei (Lindl.) Fedde cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610471361.3A CN106106641A (en) | 2016-06-24 | 2016-06-24 | A kind of Mahonia fortunei (Lindl.) Fedde cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106106641A true CN106106641A (en) | 2016-11-16 |
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ID=57269633
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610471361.3A Pending CN106106641A (en) | 2016-06-24 | 2016-06-24 | A kind of Mahonia fortunei (Lindl.) Fedde cake and preparation method thereof |
Country Status (1)
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
| CN103636718A (en) * | 2013-11-29 | 2014-03-19 | 侯鹏 | Health care pumpkin pie and manufacturing method thereof |
| CN104054775A (en) * | 2013-03-21 | 2014-09-24 | 连城县福农食品有限公司 | Preparation method of pastry with main raw materials of pumpkins or carrots |
| CN105265547A (en) * | 2015-11-23 | 2016-01-27 | 重庆三峡学院 | Preparation method of fermented grain dietary fiber biscuit |
-
2016
- 2016-06-24 CN CN201610471361.3A patent/CN106106641A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
| CN104054775A (en) * | 2013-03-21 | 2014-09-24 | 连城县福农食品有限公司 | Preparation method of pastry with main raw materials of pumpkins or carrots |
| CN103636718A (en) * | 2013-11-29 | 2014-03-19 | 侯鹏 | Health care pumpkin pie and manufacturing method thereof |
| CN105265547A (en) * | 2015-11-23 | 2016-01-27 | 重庆三峡学院 | Preparation method of fermented grain dietary fiber biscuit |
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Application publication date: 20161116 |