CN106106646A - 一种番茄冻豆腐小蛋糕 - Google Patents

一种番茄冻豆腐小蛋糕 Download PDF

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CN106106646A
CN106106646A CN201610523394.8A CN201610523394A CN106106646A CN 106106646 A CN106106646 A CN 106106646A CN 201610523394 A CN201610523394 A CN 201610523394A CN 106106646 A CN106106646 A CN 106106646A
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lycopersici esculenti
frozen tofu
fructus lycopersici
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许凤英
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许凤英
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/06Preserving finished, partly finished or par-baked bakery products; Improving by irradiation, e.g. with microbiocidal agents, with protective films
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24Organic nitrogen compounds
    • A21D2/26Proteins
    • A21D2/264Vegetable proteins
    • A21D2/266Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/368Fermentation by-products, e.g. grapes, hops
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Abstract

本发明公开了一种番茄冻豆腐小蛋糕,由以下原料制成:小麦低筋粉、银耳粉、核桃油、番茄、冻豆腐、鸡蛋、食盐、甜菊苷、花胶、八角、茴香、桂皮、黑胡椒、肉蔻、厚朴、孜然、山奈、草果、辣椒、良姜、白术、乳酸菌、酵母菌、溶菌酶。本发明提供的番茄冻豆腐小蛋糕,低脂低糖,可进行规模化生产,香味浓郁,微酸爽口,咸度适中,色泽金黄,松软可口,营养均衡,易于吸收;番茄、冻豆腐、香料及植物油混合,营养搭配均衡,经短时高温烘烤后,香味浓郁、和谐、保留持久,外脆里嫩,营养含量高;小蛋糕表面均以溶菌酶为保护剂,抗菌杀毒,延长货架期;不含蔗糖,加入核桃油,不含任何添加剂,营养、安全、健康,任何人群均可大量食用。

Description

一种番茄冻豆腐小蛋糕
技术领域
[0001] 本发明主要涉及食品加工领域,尤其涉及一种番茄冻豆腐小蛋糕。
背景技术
[0002] 蛋糕,色泽诱人,香味浓郁,口感柔和,得到广大消费者的喜爱。但是现在的市售蛋 糕,特别是货架期较长的单独包装的小蛋糕,糖脂含量高,缺乏营养,含有多种添加剂,严重 影响消费者的身体健康,老人和小孩均尽量不要食用,消费范围受到限制。
[0003] 番茄,富含维生素、有机酸及矿质元素,能够治疗贫血,保护心脑血管,抗菌消炎, 促进胃肠功能,提高视力,保护牙龈,美容护肤,抗衰老,抗癌,营养丰富,口感鲜美。冻豆腐, 含有丰富的蛋白质、氨基酸及矿质元素,能够保护心脑血管,预防骨质疏松,促进生长发育, 抗氧化,减肥瘦身,细腻皮肤。
[0004] 但是,目前市售的小蛋糕都是口感都是甜的,较为单一,不能满足消费者的口味和 营养需求,而且含有多种添加剂,长期食用,严重影响消费者的身体健康。
发明内容
[0005] 为了弥补已有技术的缺陷,本发明的目的是提供一种番茄冻豆腐小蛋糕。
[0006] -种番茄冻豆腐小蛋糕,由以下重量份的原料制成:小麦低筋粉90~95、银耳粉12~ 14、核桃油18~20、番茄11~13、冻豆腐8~10、鸡蛋15~17、食盐1.6~1.8、甜菊苷8~10、花胶1.6~ 1.8、八角0.7~0.9、茴香0.7~0.9、桂皮0.6~0.8、黑胡椒0.6~0.8、肉蔻0.6~0.8、厚朴0.6~ 0.8、孜然0.5~0.7、山奈0.5~0.7、草果0.5~0.7、辣椒0.4~0.6、良姜0.4~0.6、白术0.4~0.6、 乳酸菌6~0 · 8、酵母菌1 · 2~1 · 4、溶菌酶0 · 04~0 · 06。
[0007] -种番茄冻豆腐小蛋糕的制备方法,具体步骤包括: (1) 选择新鲜、无病虫的八成熟的番茄,洗净,于85~90 °C的热水中漂烫100~120秒,切 碎,粒径为6~8mm,得番前末; (2) 将冻豆腐于3~5 °C解冻,沥水,打浆,粒径为2~3mm,得冻豆腐末; (3) 向溶菌酶中加水,搅拌均匀,配制成质量分数为0.5~0.7%的溶菌酶溶液; (4) 将花胶在45~50°C的温水中浸泡至完全复水,在沸水中漂烫10~15分钟,取出,打浆, 过40~60目筛,得花胶浆; (5 )将八角、茴香、桂皮、黑胡椒、肉蔻、厚朴、孜然、山奈、草果、辣椒、良姜和白术粉碎, 过80~ 100目筛,得香料粉; (6) 将1/6的核桃油加入锅中,加热至100~105°C,放入香料粉,翻拌2~3秒,加入番茄末 重量5~6倍量的水,煮沸后加入食盐和花胶浆,继续熬煮至无水分,充分煮出香味,加入番茄 末和冻豆腐末,翻炒3~4分钟,收汁浓缩,得番茄冻豆腐料; (7) 将鸡蛋去壳,加入甜菊苷,46~48转/分钟搅拌均匀,加入乳酸菌,混合均匀,于42~44 °C发酵6~8小时,避免蛋液打发,促进酵母发酵,加入小麦低筋粉和银耳粉,50~52转/分钟搅 拌均匀,加入酵母粉,混合均匀,于32~34°C发酵100~120分钟,使蛋糕香软细腻,加入番茄冻 豆腐料和剩下的核桃油,切拌均匀,得蛋糕浆; (8) 将蛋糕浆加入模具后,置于预热后的烤箱内,静置8~10分钟,于180~190Γ烘烤3~4 分钟,静置10~12分钟,向小蛋糕表面均匀喷洒溶菌酶溶液,继续烘烤2~3分钟,将蛋糕脱模, 倒置,均匀喷洒溶菌酶溶液,烘烤3~4分钟,保留较多的营养成分,外脆里嫩,得番茄冻豆腐 小蛋糕; (9) 冷却至20~25°C,充氮气包装,26~28kGy辐射灭菌20~25分钟,得成品。
[0008] 本发明的优点是:本发明提供的一种番茄冻豆腐小蛋糕,低脂低糖,方法简单,可 进行规模化生产,香味浓郁,微酸爽口,咸度适中,色泽金黄,松软可口,营养均衡,易于吸 收;番茄、冻豆腐、香料及植物油混合,营养搭配均衡,经短时高温烘烤后,香味浓郁、和谐、 保留持久,外脆里嫩,营养含量高;利用乳酸菌发酵蛋液,酵母菌发酵面浆,使蛋糕组织疏松 香软,无需打发,节约时间,工作效率提高21%;小蛋糕表面均以溶菌酶为保护剂,抗菌杀毒, 延长货架期;不含蔗糖,加入核桃油,不含任何添加剂,营养、安全、健康,任何人群均可大量 食用。
具体实施方式
[0009] 下面用具体实施例说明本发明。
[0010] 实施例1 一种番茄冻豆腐小蛋糕,由以下重量份的原料制成:小麦低筋粉90、银耳粉12、核桃油 18、番茄11、冻豆腐8、鸡蛋15、食盐1.6、甜菊苷8、花胶1.6、八角0.7、茴香0.7、桂皮0.6、黑胡 椒0.6、肉蔻0.6、厚朴0.6、孜然0.5、山奈0.5、草果0.5、辣椒0.4、良姜0.4、白术0.4、乳酸菌 0.6、酵母菌1.2、溶菌酶0.04。
[0011] -种番茄冻豆腐小蛋糕的制备方法,具体步骤包括: (1)选择新鲜、无病虫的八成熟的番茄,洗净,于85~90 °C的热水中漂烫120秒,切碎,粒 径为6~8mm,得番前末; (2 )将冻豆腐于4 °C解冻,沥水,打浆,粒径为2~3mm,得冻豆腐末; (3) 向溶菌酶中加水,搅拌均匀,配制成质量分数为0.6%的溶菌酶溶液; (4) 将花胶在50°C的温水中浸泡至完全复水,在沸水中漂烫15分钟,取出,打浆,过60目 筛,得花胶楽·; (5 )将八角、茴香、桂皮、黑胡椒、肉蔻、厚朴、孜然、山奈、草果、辣椒、良姜和白术粉碎, 过100目筛,得香料粉; (6) 将1/6的核桃油加入锅中,加热至105°C,放入香料粉,翻拌3秒,加入番茄末重量6倍 量的水,煮沸后加入食盐和花胶浆,继续熬煮至无水分,充分煮出香味,加入番茄末和冻豆 腐末,翻炒4分钟,收汁浓缩,得番茄冻豆腐料; (7) 将鸡蛋去壳,加入甜菊苷,48转/分钟搅拌均匀,加入乳酸菌,混合均匀,于44 °C发酵 8小时,加入小麦低筋粉和银耳粉,52转/分钟搅拌均匀,加入酵母粉,混合均匀,于34°C发酵 120分钟,加入番茄冻豆腐料和剩下的核桃油,切拌均匀,得蛋糕浆; (8) 将蛋糕浆加入模具后,置于预热后的烤箱内,静置10分钟,于190Γ烘烤3分钟,静置 12分钟,向小蛋糕表面均匀喷洒溶菌酶溶液,继续烘烤3分钟,将蛋糕脱模,倒置,均匀喷洒 溶菌酶溶液,烘烤4分钟,保留较多的营养成分,外脆里嫩,得番茄冻豆腐小蛋糕; (9)冷却至20~25°C,充氮气包装,27kGy辐射灭菌25分钟,得成品。
[0012] 实施例2 一种番茄冻豆腐小蛋糕,由以下重量份的原料制成:小麦低筋粉93、银耳粉13、核桃油 19、 番茄12、冻豆腐9、鸡蛋16、食盐1.7、甜菊苷9、花胶1.7、八角0.8、茴香0.8、桂皮0.7、黑胡 椒0.7、肉蔻0.7、厚朴0.7、孜然0.6、山奈0.6、草果0.6、辣椒0.5、良姜0.5、白术0.5、乳酸菌 0.7、酵母菌1.3、溶菌酶0.05。
[0013]制备方法,同实施例1。
[0014] 实施例3 一种番茄冻豆腐小蛋糕,由以下重量份的原料制成:小麦低筋粉95、银耳粉14、核桃油 20、 番茄13、冻豆腐10、鸡蛋17、食盐1.8、甜菊苷10、花胶1.8、八角0.9、茴香0.9、桂皮0.8、黑 胡椒0.8、肉蔻0.8、厚朴0.8、孜然0.7、山奈0.7、草果0.7、辣椒0.6、良姜0.6、白术0.6、乳酸 菌0.8、酵母菌1.4、溶菌酶0.06。
[0015] 制备方法,同实施例1。
[0016] 对比例 现有市售小蛋糕。
[0017] 实施例和对比例小蛋糕的指标评定: 随机选取适量的小蛋糕,进行各指标的检测,实施例和对比例小蛋糕的指标评定见表 1〇
[0018] 表1:实施例和对比例小蛋糕的指标评定
Figure CN106106646AD00051
表1的结果表明,实施例的番茄冻豆腐小蛋糕,外酥里嫩,爽口开胃,咸香可口,满足消 费者的口感需求,无添加剂,货架期长,说明本发明提供的番茄冻豆腐小蛋糕具有很大的市 场空间。

Claims (2)

1. 一种番茄冻豆腐小蛋糕,其特征在于,由以下重量份的原料制成:小麦低筋粉90~95、 银耳粉12~14、核桃油18~20、番茄11~13、冻豆腐8~10、鸡蛋15~17、食盐1.6~1.8、甜菊苷8~ 10、花胶1.6~1.8、八角0.7~0.9、茴香0.7~0.9、桂皮0.6~0.8、黑胡椒0.6~0.8、肉蔻0.6~0.8、 厚朴0.6~0.8、孜然0.5~0.7、山奈0.5~0.7、草果0.5~0.7、辣椒0.4~0.6、良姜0.4~0.6、白术 0 · 4~0 · 6、乳酸菌0 · 6~0 · 8、酵母菌1 · 2~1 · 4、溶菌酶0 · 04~0 · 06。
2. 根据权利要求1所述番茄冻豆腐小蛋糕的制备方法,其特征在于,具体步骤包括: (1)选择新鲜、无病虫的八成熟的番茄,洗净,于85~90 °C的热水中漂烫100~120秒,切 碎,粒径为6~8mm,得番前末; (2 )将冻豆腐于3~5 °C解冻,沥水,打浆,粒径为2~3mm,得冻豆腐末; (3 )向溶菌酶中加水,搅拌均匀,配制成质量分数为0.5~0.7%的溶菌酶溶液; (4) 将花胶在45~50°C的温水中浸泡至完全复水,在沸水中漂烫10~15分钟,取出,打浆, 过40~60目筛,得花胶浆; (5) 将八角、茴香、桂皮、黑胡椒、肉蔻、厚朴、孜然、山奈、草果、辣椒、良姜和白术粉碎, 过80~ 100目筛,得香料粉; (6) 将1/6的核桃油加入锅中,加热至100~105°C,放入香料粉,翻拌2~3秒,加入番茄末 重量5~6倍量的水,煮沸后加入食盐和花胶浆,继续熬煮至无水分,加入番茄末和冻豆腐末, 翻炒3~4分钟,得番茄冻豆腐料; (7) 将鸡蛋去壳,加入甜菊苷,46~48转/分钟搅拌均勾,加入乳酸菌,混合均勾,于42~44 °C发酵6~8小时,加入小麦低筋粉和银耳粉,50~52转/分钟搅拌均匀,加入酵母粉,混合均 匀,于32~34°C发酵100~120分钟,加入番茄冻豆腐料和剩下的核桃油,切拌均匀,得蛋糕浆; (8) 将蛋糕浆加入模具后,置于预热后的烤箱内,静置8~10分钟,于180~190°C烘烤3~4 分钟,静置10~12分钟,向小蛋糕表面均匀喷洒溶菌酶溶液,继续烘烤2~3分钟,将蛋糕脱模, 倒置,均匀喷洒溶菌酶溶液,烘烤3~4分钟,得番茄冻豆腐小蛋糕; (9) 冷却至20~25 °C,充氮气包装,26~28kGy辐射灭菌20~25分钟,得成品。
CN201610523394.8A 2016-07-06 2016-07-06 一种番茄冻豆腐小蛋糕 Pending CN106106646A (zh)

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CN104068088A (zh) * 2014-06-23 2014-10-01 代兵兵 一种五彩蔬果蛋糕
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CN109479936A (zh) * 2018-11-27 2019-03-19 渤海大学 一种无麸质谷物蛋糕及其制备方法

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Application publication date: 20161116