CN106259731A - A kind of without flour, sugar-free, cake and preparation method thereof without whipped margarine - Google Patents
A kind of without flour, sugar-free, cake and preparation method thereof without whipped margarine Download PDFInfo
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Abstract
The invention discloses a kind of without flour, sugar-free, cake without whipped margarine, each composition is by mass ratio as follows: common yam rhizome powder 10～20 parts, rice-chestnut powder 5～15 parts, powder of Radix Puerariae 15～25 parts, walnut powder 3～8 parts, Semen Armeniacae Amarum powder 10～20 parts, Oleum Brassicae campestris 10～20 parts, egg liquid 60～80 parts, date palm beans 40～60 parts, Fructus Citri Limoniae juice 15～25 parts, also discloses simultaneously and utilizes the method making this cake.The cake of the present invention has all reached the technological standards of traditional cake in density, mellowness, sense of taste, form vision each side, solves tradition cake high heat, high sugar, high-fat problem simultaneously, meets health-preserving food sanitation standard.
Description
Technical field
The present invention relates to cake production field, more specifically relate to a kind of without flour, sugar-free, cake production method without whipped margarine.
Background technology
The manufacturing technology principle of existing Western style cake is with egg, sugar, flour and heavy oil fat etc. as primary raw material, by mechanism or the bulk chemical action of stirring, then the baking through precise time, and make and obtain soft fragrant and sweet good to eat bakery.The material of cake mainly includes flour, sweeting agent (typically sucrose), adhesive (usually egg, or replace with gluten and starch), shortening (usually Adeps Bovis seu Bubali or margarine, the cake of low-fat content can replace with concentrated fruit juice), liquid (milk, water or fruit juice), essence and leaven (such as yeast or yeast powder).
The Making programme of tradition cake is (as a example by the chiffon cake making birthday cake)
Make cake and stick with paste-beat eggs white-mixing egg yolk paste-injection molding-baking-demoulding.
After cake batter is poured into grilled mold feeding oven, in roasted room, the effect of heat changes the physicochemical property of cake batter, original flowable sticky shape emulsion is made to be transformed into the solid phase gelinite with fixing organization structure, cake interior tissue forms the flesh shape structure of multiple hole, makes cake soft and has certain elasticity；And batter appearance cortex is under baking high temperature, saccharide generation brown color and caramelization, color is gradually deepened, and forms pleasing yellowish-brown color and luster, gives out the distinctive fragrance of cake.
Also needing above major part cake at present to add " whipping cream ", and " whipping cream " is all hydrogenated vegetable oil, hydrogenated vegetable oil is also trans fatty acid, is common vegetable oil product of hydrogenation catalyst under uniform temperature and pressure.Because it not only can extend the shelf life, moreover it is possible to allow the more fragrant cunning of cake；Simultaneously as fusing point is high, solid shape can be kept under room temperature, be therefore widely used in food processing.Recent research indicate that, trans fatty acid is bigger to the hazard ratio satisfied fatty acid of human body.Trans fatty acid in meals often increases by 2%, and the risk that people suffer from cardiovascular and cerebrovascular disease will rise 25%.Also testing discovery, trans fatty acid may cause senile dementia.
The selection of traditional cake of high-quality, is to add real whipping cream and butter.But in the proportioning of tradition cake, butter and butter ratio are higher, if Excess free enthalpy, cause various diseases too.And butter and the butter on cake goods on the market mostly is margarine butter, or plant butter, their composition is mainly trans fatty acid, polyphagia then can increase the concentration of low density lipoprotein, LDL in blood, and the concentration of high density lipoprotein can reduce, the viscosity of blood can increase, and easily forms thrombosis, increase atherosclerotic sickness rate, additionally can affect the growth of the central nervous system of Children and teenager.Trans fatty acid can raise LDL (i.e. low-density lipoprotein cholesterol, its level raises can increase the danger suffering from coronary heart disease), reduce HDL (i.e. HDL-C, its level raises can reduce the danger suffering from coronary heart disease), thus increase the danger suffering from coronary heart disease.8 countries in Europe combine the research that the multinomial relevant trans fatty acid carried out endangers and show, it causes the probability of cardiovascular disease to be 3～5 times of satisfied fatty acid, the most also can damage the cognitive function of people.Additionally, trans fatty acid also can the disease such as induced tumor (breast carcinoma etc.), asthma, type 2 diabetes mellitus, allergy, the probability causing women to suffer from infertility increases by more than 70%, also adversely affects fetal weight, Juvenile development.
And the main material flour of cake, can be also all the most unsound material because digestion be converted into sugar, shortening in human body then to contain trans fats, essence, pigment etc..The edible of these materials will inspire the generation of the diseases such as diabetes, hypertension, obesity with serious.Therefore, need badly and improve through formula, develop a kind of without flour, sugar-free, cake without whipped margarine.
Summary of the invention
It is an object of the invention to overcome the defect of prior art, provide a kind of without flour, sugar-free, cake without whipped margarine, this cake lowers the healthy hidden danger that the sugar excess too high, fatty of human body generation is produced by tradition raw material absorption significantly, and cardiovascular and cerebrovascular vessel, hepatic and renal function can be benefited by material of main part.Also disclosed the manufacture method of this cake simultaneously.
The technical scheme is that
A kind of without flour, sugar-free, cake without whipped margarine, it is characterised in that each composition by mass ratio as follows:
Common yam rhizome powder 10～20 parts
Rice-chestnut powder 5～15 parts
Powder of Radix Puerariae 15～25 parts
Walnut powder 3～8 parts
Semen Armeniacae Amarum powder 10～20 parts
Oleum Brassicae campestris 10～20 parts
Egg liquid 60～80 parts
Date palm beans 40～60 parts
Fructus Citri Limoniae juice 15～25 parts
Further, the manufacture method of date palm beans is: date palm enucleation stalk, and in date palm: water volume ratio is that the ratio of 2:1 is soaked in pure water, then passes through cooking machine and breaks into mud, and in copper pot, rolling little fire infusion is boiled in big fire, reaches 103 DEG C of fashionable dress air-tight bottles and cools standby.
A kind of method making cake, its making step is as follows:
(1) make egg yolk to stick with paste: first by albumen, egg yolk separately, albumen enters refrigerator freezing, egg yolk it is sequentially added into 10 parts of Fructus Citri Limoniae juice, 20 portions of date palm beans, 15 portions of Oleum Brassicae campestriss and at the uniform velocity stirs, then adding after deployed cake mix is sieved, and the formation egg yolk that stirs is stuck with paste；
(2) dismiss albumen: taken out by the albumen of refrigerator freezing, be placed in eggbeater first low speed and break up, add 5 parts of Fructus Citri Limoniae juice, then high-speed stirred, make air be filled with egg liquid, form stable cystose thick gel；
(3) mixing egg yolk is stuck with paste: adds 10 parts of thick gel in egg yolk is stuck with paste, turns gently, is stuck with paste by egg yolk afterwards and all pours in albumen, turns rapidly till can't see egg white icing block；
(4) injection molding, baking: stuck with paste by cake and inject in false bottom mould, shake bubble gently, puts into oven for baking by the mould injecting cake paste；
(5) come out of the stove cooling, the demoulding: being tipped upside down on by mould at once after coming out of the stove and cool down on cooling frame, the demoulding afterwards forms cake；
(6) store: the cake made is placed on cold preservation in the refrigerator of 2～10 DEG C.
Optimize further, in step (2), refrigerator temperature is between-3 DEG C～3 DEG C, protein storage in refrigerator to have ice quarrel i.e. can be taken off, in step (2), cystose thick gel is killed time as about 1min, the degree dismissed is original 1.5～2 times to dismiss rear volume, surface solidification, draws the long-time existence in hole on thick gel surface and is as the criterion.
Further optimizing, the oven temperature in step (4) is 140～160 DEG C, baking time 30～40min.
Being additionally provided with the step using mounting beans to carry out mounting flower decoration after described step (5), before (6), described mounting beans is 20～30 parts of red meat Hylocereus undatuss, 160～240 parts of iron rod Rhizomadioscoreae and the mixing mounting beans of 200～230 parts of Sakyamuni sarcocarp compositions.
Optimize further, the manufacture method of described mounting beans is: Rhizomadioscoreae peeling water proof cooks, and puts in agitator, Sakyamuni is removed the peel enucleation, Rhizomadioscoreae and stirs into mud together when Rhizomadioscoreae is cooled to temperature at 50 DEG C, add red meat Hylocereus undatus 20-30 part to continue to stir, form mixing mounting beans.
Beneficial effects of the present invention:
The present invention provides a kind of without flour, sugar-free, cake and preparation method thereof without whipped margarine, this cake has not only all reached the technological standards of traditional cake in density, mellowness, sense of taste, form vision each side, indices has also exceeded traditional cake simultaneously, the cake of the present invention also solves tradition cake high heat, high sugar, high-fat problem simultaneously, the heat of the cake obtained is tradition cheese cake (with 1 pound cake as standard) 8000 caloric about 1/8th, i.e. it is about 1000 calories, meets health-preserving food sanitation standard.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, all other embodiments that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.
Powder of Radix Puerariae
There is the good reputation of " Radix Ginseng in thousand ", it is contained within the Multiple components such as puerarin, daidzein, arachidic acid, aminoacid, protein, multivitamin, organic calcium, and have spleen invigorating hepatoprotective, heat reliving and toxin-eliminating, promoting the production of body fluid and benefiting QI, blood fat reducing, hypoglycemic effect, it is the current Ministry of Agriculture, the medicine of Ministry of Public Health accreditation, food dual-purpose health products；Main component: Radix Puerariae, conventional Chinese medicine, medicine-food two-purpose, in addition to containing the senior starch and the nutritional labeling such as abundant essential amino acid and mineral element that account for fresh Radix Puerariae 20-25%, predominantly isoflavonoid and a small amount of Flavonoid substances.Wherein, daidzein, daidzin, puerarin are the main active of Radix Puerariae, especially the highest with puerarin content.Additionally, possibly together with several physiological active substances such as puerarin xyloside, cupreol and arachidic acids in Radix Puerariae.
Nutritive value: containing abundant aminoacid in Radix Puerariae, the essential amino acids (in terms of 100g dry) that especially human body can not synthesize, i.e. containing lysine (> 10mg), methionine (> 7.54mg), phenylalanine (> 9.65mg), threonine (> 9.63mg), isoleucine (> 7.54mg), leucine (> 11.54mg), valine (> 11.24mg).It addition, be considered child's essential amino acid histidine content be also up to 6.74mg.The content of trace element-selenium in Radix Puerariae, zinc, manganese, germanium etc. is the most considerable, and selenium, zinc, manganese trace element necessary to human body again, will cause the discomfort of people's health and the disorder of physiological function during shortage.
Health care: the total flavones in Radix Puerariae can increase brain and blood flow coronarius.Radix Puerariae has obvious facilitation to animal and the cerebral circulation of human body and peripheral circulation.Radix Puerariae total flavones all has the facilitation of gentleness at aspects such as improving the cerebrovascular tension force of hypertension and patients with coronary heart disease, elasticity and pulsation blood supply.Radix Puerariae can not only improve the normal brain activity microcirculation of human body, and microcirculation disturbance is obviously improved effect, and the amplitude mainly showing as local microvascular blood flow and motion increases.Puerarin also has improvement result to the Microcirculation of Nailfold of patients with sudden sensorineural hearing loss, can accelerate microvascular blood flow velocity, removes blood vessel loop congestion, improves the audition of patient.Puerarin has protective effect to hypoxic cardiac muscle, can substantially reduce the oxygen consumption of ischemic myocardium, and cardioprotection is from the ultrastructure damage caused by ischemia-reperfusion.
Common yam rhizome powder
Nutritive value:
1, invigorating spleen and reinforcing stomach, aid digestion, Rhizoma Dioscoreae contains the material such as amylase, polyphenol oxidase, beneficially taste digestive and absorptive functions, is the product of the medicine-food two-purpose of the most flat tonifying the spleen and stomach.No matter spleen sun loses or deficiency of stomach-YIN, all edible.Commonly use clinically and control the diseases such as weakness of the spleen and stomach, lack of appetite body is tired, have loose bowels；
2, kidney nourishing and replenishing vital essence: Rhizoma Dioscoreae contains various nutrients, has strong body, the effect of kidney nourishing and replenishing vital essence.Generally deficiency of the kidney seminal emission, the disease such as women leucorrhea is many, frequent micturition, all can take it；
3, lung benefiting cough-relieving: Rhizoma Dioscoreae contains Saponin, lymphatic temperament, has a lubrication, moist effect, thus can lung benefiting gas, support lung yin, the disease for the treatment of deficiency of the lung phlegmatic cough chronic cough；
4, reduce blood glucose: Rhizoma Dioscoreae contains mucus protein, have the hypoglycemic effect of fall, can be used for treating diabetes, be the dietetic therapy good merchantable brand of diabetes patient；
5, life lengthening: Rhizoma Dioscoreae contains substantial amounts of mucus albumen, electrolytes and minerals, can effectively stop blood fat in the precipitation of blood vessel wall, prevent cardiovascular diseases, obtain the mind calming and mentality promoting, effect of life lengthening；
6, anti-hepatic coma research in recent years finds that Rhizoma Dioscoreae has sedation, can carry out anti-hepatic coma.Eating effect Rhizoma Dioscoreae sweet in the mouth, property are flat, enter lung, spleen, kidney channel；The driest oiliness, can strengthening the spleen and tonifying the lung, stomach reinforcing the kidney invigorating, benefit of reinforcing the kidney essence, hearing-improing and eyesight improving, help the five internal organs, bone and muscle strengthening, long will to calm the nerves, life lengthening.Cure mainly that weakness of the spleen and stomach, lassitude, inappetence, chronic diarrhea and dysentery, insufficiency of lung-QI be dry, phlegm dyspnea cough, kidney qi loss, soreness of the waist and knees, lower limb flaccidity is weak, the red disease such as swollen, fat of frequent micturition of quenching one's thirst, seminal emission premature ejaculation, leukorrhagia nebulousurine, skin.
Walnut powder
Nutritive value: in every 100 grams of Semen Juglandiss, fatty 20～64 grams, the lipase 37 in Semen Juglandis 1% is linoleic acid, and 12% is linolenic acid, and protein is 15～20 grams, and protein is also high-quality protein, and in Semen Juglandis, fat and albumen are the nutrient substance that brain is best.Saccharide is 10 grams, and containing nutrient substance such as calcium, phosphorus, ferrum, carotene, riboflavin, vitamin B6, vitamin E, Folium Juglandis quinone, phospholipid, tannins.
Health care: the linoleic acid fat linolenic acid in Semen Juglandis can reduce the absorption of enteral cholesterol, promotes that internal cholesterol is degraded to bile acid in liver, excretes with bile, is useful to arteriosclerosis, hypertension, Coronary Heart Disease Patients.Vitamin B6 in Semen Juglandis can help impaired cardiac regeneration.Folic acid in Semen Juglandis also contributes to maintain the metabolism of cardiac muscle；Psoralen acetic acid in Semen Juglandis, energy coronary artery dilator, excited heart, strengthen myocardial function；Cure insomnia and neurasthenia.Containing abundant phospholipid in Semen Juglandis, phospholipid is one of cyto-architectural main component, and sufficient phospholipid can strengthen cell viability, to hemopoietic, promotes that skin exquisiteness, wound healing and hair growth have important effect.Zinc that Semen Juglandis contains, manganese, chromium etc. are many, and the trace element such as zinc, manganese, chromium is that human body is indispensable, and zinc, manganese are the key components of composition human endocrine gland such as hypophysis cerebri, pancreas, gonad.The more important thing is that Semen Juglandis can delay the aging of cranial nerve, maximum to cranial nerve tonification, it is Fructus Alpiniae Oxyphyllae, brain-strengthening, the good merchantable brand kept fit.
Semen Armeniacae Amarum powder
Nutritive value: the nutritional labeling such as Semen Armeniacae Amarum rich in proteins, fat, saccharide, carotene, vitamin B group, vitamin C, Citrin and calcium, phosphorus, ferrum.Wherein the content of carotene is only second to Fructus Mangifera Indicae in fruit, and Semen Armeniacae Amarum is referred to as anticancer fruit by people.
Health care: Semen Armeniacae Amarum contains omega-3 fatty acid and the monounsaturated fatty acid of 20% of 49%, can reduce harmful low-density lipoprotein cholesterol content every day 8～10 outbreak danger that can make heart disease and coronary heart disease reduce half.Therefore, Semen Armeniacae Amarum has good effect to preventing and treating cardiovascular system diseases.
Lung heat clearing lung moistening, is suitable for smoking and the crowd of work under bad environment.
Antioxidation, rich in vitamin E and flavonoid antioxidant, be to be found and the holophytic nutrition composition in wine, tea and vegetables and fruits.
Help balance glucose in blood volume content, stabilizing blood sugar, improve the oxidative pressure degree in diabetics body.
Rice-chestnut powder
Nutritive value: starch-containing 51～60%, protein 5.7～10.7%, fat 2～7.4%, the mineral such as sugar, starch, crude fibre, carotene, vitamin A, B, C and calcium, phosphorus, potassium, the nutrient being available for absorption of human body and utilization is up to 98%.With ten Granule Computing, heat is 204 calories, and fat content then less than 1 gram, has fat content in shell class fruit minimum.Sugary and starch 60～70 grams, about 8 grams of protein in every hectogram, 2～7 grams of fat, vitamin A, B1, B2, C, P etc. and inorganic salt.
Health care: rice-chestnut powder contains unsaturated fatty acid and multivitamin, to diseases such as hypertension, coronary atherosclerosis, arteriosclerosis, has prevention and therapeutic efficiency.Often food, can reach defying age, prolongs life, lengthen one's life purpose.
Date palm
Nutritive value: date palm contains water 15.3g, protein 2.50g, fat 0.40g, sugar (carbohydrate) 75.8g, fiber 3.90g, calcium 0.12g, other mineral 1.98g, and other mineral mainly include the multivitamins such as magnesium, ferrum, phosphorus, carotene, vitamin C, vitamin B1, vitamin B2.
Health care: it is nearly all simple fructose that the one-tenth of date palm is grouped into, is highly susceptible to digestion, it might even be possible to be the generation sugar of diabetics.Additionally, fat and cholesterol are extremely low, because its abundant vitamin can promote function with mineral, reach healthy demand.
Sakyamuni fruit
Nutritive value: the content of every 100 grams of Sakyamuni pulp organization nutritional labelings is that moisture 8.36 grams, soluble solid 18.0%～26%, fat 0.14%～0.3%, mineral 0.6%～0.7%, carbohydrate 23.9%, calcium 0.2%, phosphorus 0.04%, ferrum 1.0%, organic acid are 0.42%, are 1.55 grams containing total sugar 15.3%～18.3%, vitamin C 0.265 gram, protein content.
Health care: Sakyamuni is containing abundant vitamin C.There is hypoglycemic effect, be optimal antioxidation fruit, it is possible to effectively delaying skin aging, skin whitening；Sirikaya fiber content is higher, can be effectively facilitated enterokinesia, drains the stool accumulating in enteral.
Red meat Hylocereus undatus
Nutritive value: in every hectogram dragon fruit pulp, moisture content 83.75 grams, ash 0.34 gram, crude fat 0.17 gram, crude protein 0.62 gram, crude fibre 1.21 grams, carbohydrate 13.91 grams, heat 59.65 kilocalories, dietary fiber 1.62 grams, vitamin C 5.22 grams, 2.83 grams of fructose, glucose 7.83 grams, calcium 6.3 nutritive value: 8.8 milligrams, phosphorus 30.2～36.1 milligrams, ferrum 0.55 nutritive value: 0.65 milligram and lot of anthocyanin (red meat fruit kind is the richest), aqueous soluble dietary albumen, phytalbumin etc..Hylocereus undatus is sweet flat, and main nutrient composition has protein, dietary fiber, vitamin B2, B3, C, ferrum, phosphorus, magnesium, potassium etc..
Health care: in unique mucus that the branch of Hylocereus undatus and flower possess because osmotic pressure is extremely low, containing the significant nutritional substance of substantial amounts of drug effect and therapeutic substance.Hylocereus undatus have Constipation, promote eye health, increase bone density, help cell membrane to be formed, prevention anemia and neuritis, angular cheilitis, reduction cholesterol, the anti-black speck of skin-whitening effect outside, also there is the effects such as releasing heavy metal poisoning, free radical resisting, anti-old pathological changes, weight reducing, anti-colorectal cancer.And newer result of study shows, the growth to tumor of the juice of Hylocereus undatus and branch, virus and the immunity reflection disease such as supression show positive role.
The various material of technical solution of the present invention is added by mass parts, and in same technical scheme, the unit of mass parts is identical, will be described in detail below as a example by the cake size of 1 pound.
Embodiment 1
A kind of without flour, sugar-free, cake without whipped margarine, with the cake of 1 pound weight as standard, its each composition by mass ratio as follows:
Common yam rhizome powder 15 grams
Rice-chestnut powder 10 grams
Powder of Radix Puerariae 20 grams
Walnut powder 5 grams
Semen Armeniacae Amarum powder 15 grams
Oleum Brassicae campestris 15 grams
Egg liquid 70 grams
50 grams of date palm beans
Fructus Citri Limoniae juice 20 grams
Wherein, the manufacture method of date palm beans is: date palm enucleation stalk, with date palm: the water ratio as 2:1 is soaked in pure water, then passes through cooking machine and breaks into mud, and in copper pot, rolling little fire infusion is boiled in big fire, reaches 103 DEG C of fashionable dress air-tight bottles and cools standby.
The manufacturing process of cake is as follows:
Making egg yolk is stuck with paste: first by albumen, egg yolk separately, wherein albumen enters refrigerator freezing 10 minutes, so that it is more stable when dismissing, additionally be sequentially added into 10 grams of Fructus Citri Limoniae juice in egg yolk, 20 grams of date palm beans, 15 grams of Oleum Brassicae campestriss the most at the uniform velocity stir towards same direction, then add after the most deployed cake mix being sieved, being gently mixed 100 times to mix thoroughly, the temperature that egg yolk is stuck with paste is optimal at about 30 degree.
Dismiss albumen: from refrigerator, take out albumen, ice quarrel is had for optimum state around albumen, general temperature is between-3 DEG C～3 DEG C, albumen is placed in eggbeater (the most free from foreign meter and oily) first low speed and breaks up, add 10 grams of Fructus Citri Limoniae juice, then high-speed stirred, air is made to be filled with egg liquid, form stable cystose thick gel, cystose thick gel is killed time as about 1min, the degree dismissed is to increase by 1.5～2 times than former volume, and surface solidification, draw to scratch to exist for a long time into vestige on surface and be as the criterion, and beat eggs speed and the time different according to quality and the temperature of egg.And during stirring, no matter machine or manually beat eggs, will beat along a direction.
Mixing egg yolk is stuck with paste: adds 10 grams of albumen in egg yolk is stuck with paste, turns gently, is stuck with paste by egg yolk afterwards and all pours in albumen, turns rapidly till can't see albumen ice quarrel.
Beat eggs method etc. of the quality of cake finished product and the time of beating eggs, egg liquid temperature, egg liquid quality, stirring is interrelated.
Injection molding: cake is stuck with paste and injects in false bottom mould, shake bubble gently.
Baking: the mould injecting cake paste is put in the baking box being preheated to 140～160 DEG C, toasts 30～40min.The temperature of baking is the biggest on institute's roasted egg poor quality impact.Temperature is the lowest, can sink in the cake top baked, internal rougher；Baking temperature is the highest, then cake top ridges, and middle body easily splits, and four limits are shunk inwards, and cake body is harder.
The demoulding: being tipped upside down on by mould at once after coming out of the stove and cool down on cooling frame, the demoulding afterwards forms cake.
Store: in order to keep the freshness of cake, cake can be placed on cold preservation in the refrigerator of 2～10 DEG C.
Embodiment 2
A kind of without flour, sugar-free, cake without whipped margarine, with the cake of 1 pound weight as standard, its each composition by mass ratio as follows:
Common yam rhizome powder 10 grams
Rice-chestnut powder 5 grams
Powder of Radix Puerariae 15 grams
Walnut powder 3 grams
Semen Armeniacae Amarum powder 10 grams
Oleum Brassicae campestris 10 grams
Egg liquid 60 grams
40 grams of date palm beans
Fructus Citri Limoniae juice 15 grams
Mounting beans composition proportion is as follows:
Sakyamuni sarcocarp 230 grams
Red meat Hylocereus undatus 5 grams
Iron rod Rhizomadioscoreae 240 grams
In embodiment 2 in addition to the formula proportion difference of cake mix, other manufacturing process are the most same as in Example 1.And in the present embodiment, also add and mount colored decoration step, this is mounted before colored decoration step stores the most after demolding and carries out, and mainly uses mounting beans to be processed beautifying to cake.
The making of mounting beans: Rhizomadioscoreae peeling water proof cooks, put in agitator when Rhizomadioscoreae is cooled to temperature at 50 degree, Sakyamuni is removed the peel enucleation and stirs into mud together with Rhizomadioscoreae, add red meat Hylocereus undatus to continue to stir, (temperature is the key that this step makes to make mounting beans, the hardening oxidation of the lowest meeting, the highest, affect mouthfeel).
Mounting colored decoration step: during mounting, by the mounting beans uniform application made on cake, then put fresh fruit moulding, mounting beans can be mated by final cake weight, thus forms the cake of 1 pound weight.
Embodiment 3
A kind of without flour, sugar-free, cake without whipped margarine, with the cake of 1 pound weight as standard, its each composition by mass ratio as follows:
Common yam rhizome powder 20 grams
Rice-chestnut powder 15 grams
Powder of Radix Puerariae 25 grams
Walnut powder 8 grams
Semen Armeniacae Amarum powder 20 grams
Oleum Brassicae campestris 20 grams
Egg liquid 80 grams
60 grams of date palm beans
Fructus Citri Limoniae juice 25 grams
Mounting beans composition proportion is as follows:
Sakyamuni sarcocarp 200 grams
Red meat Hylocereus undatus 15 grams
Iron rod Rhizomadioscoreae 160 grams
In embodiment 3 in addition to the formula proportion difference of cake mix, other manufacturing process are the most same as in Example 2.During making, mounting beans can be mated by final cake weight, thus forms the cake of 1 pound weight.
Cake made by above-described embodiment 1, embodiment 2, embodiment 3, all similar to tradition cake at profile, color and luster, tissue, flavour abnormal smells from the patient, impurity, specific as follows:
Form: profile, block shape are neat, and in the same size, surface is the most bulging, bottom surface is smooth, without damaged, subside without adhesion, nothing, ungauged regions；
Color and luster: profile is golden yellow to brownish red, and without focal spot, section is yellowish, uniform color；
Tissue: soft flexible, section cellular spilehole distribution uniform, the stuffing material distribution of band filling class is moderate, and sugar-free grain, without powder agglomates, free from admixture；
Flavour abnormal smells from the patient: tasty and refreshing, sugariness is moderate, has egg fragrance and the due local flavor of this kind；
Impurity: appearance and the internal impurity being all visible by naked eyes.
The physicochemical property of the cake of 1 pound weight all reaches following table standard
| Project | Moisture % | Total sugar % | Cellulose % | Protein % | Heat (calorie) |
| Numerical value | 20～25 | ≥10.0 | ≥20.0 | ≥20.0 | 1000 |
Claims (9)
1. one kind without flour, sugar-free, cake without whipped margarine, it is characterised in that each composition by mass ratio as follows:
Common yam rhizome powder 10～20 parts
Rice-chestnut powder 5～15 parts
Powder of Radix Puerariae 15～25 parts
Walnut powder 3～8 parts
Semen Armeniacae Amarum powder 10～20 parts
Oleum Brassicae campestris 10～20 parts
Egg liquid 60～80 parts
Date palm beans 40～60 parts
Fructus Citri Limoniae juice 15～25 parts.
Cake the most according to claim 1, it is characterized in that, the manufacture method of date palm beans is: date palm enucleation stalk, and in date palm: water volume ratio is that the ratio of 2:1 is soaked in pure water, then pass through cooking machine and break into mud, in copper pot, rolling little fire infusion is boiled in big fire, reaches 103 DEG C of fashionable dress air-tight bottles and cools standby.
3. comprising a cake production method for claim 1 or 2, its making step is as follows:
(1) make egg yolk to stick with paste: first by albumen, egg yolk separately, albumen enters refrigerator freezing, egg yolk it is sequentially added into 10 parts of Fructus Citri Limoniae juice, 20 portions of date palm beans, 15 portions of Oleum Brassicae campestriss and at the uniform velocity stirs, then adding after deployed cake mix is sieved, and the formation egg yolk that stirs is stuck with paste；
(2) dismiss albumen: taken out by the albumen of refrigerator freezing, be placed in eggbeater first low speed and break up, add 5 parts of Fructus Citri Limoniae juice, then high-speed stirred, make air be filled with egg liquid, form stable cystose thick gel；
(3) mixing egg yolk is stuck with paste: adds 10 parts of thick gel in egg yolk is stuck with paste, turns gently, is stuck with paste by egg yolk afterwards and all pours in albumen, turns rapidly till can't see egg white icing block；
(4) injection molding, baking: stuck with paste by cake and inject in false bottom mould, shake bubble gently, puts into oven for baking by the mould injecting cake paste.
(5) come out of the stove cooling, the demoulding: being tipped upside down on by mould at once after coming out of the stove and cool down on cooling frame, the demoulding afterwards forms cake；
(6) store: the cake made is placed on cold preservation in the refrigerator of 2～10 DEG C.
Cake production method the most according to claim 3, it is characterised in that: in step (2), refrigerator temperature between-3 DEG C～3 DEG C, protein storage in refrigerator to have ice quarrel i.e. can be taken off.
Cake production method the most according to claim 3, it is characterized in that: in step (2), cystose thick gel is killed time as about 1min, the degree dismissed is original 1.5～2 times to dismiss rear volume, surface solidification, draws the long-time existence in hole on thick gel surface and is as the criterion.
6. according to the cake production method described in claim 4 or 5, it is characterised in that: the oven temperature in step (4) is 140～160 DEG C, baking time 30～40min.
Cake production method the most according to claim 3, it is characterized in that: also include use mounting beans between described step (5) and (6) mounts colored decoration step, described mounting beans is 20～30 parts of red meat Hylocereus undatuss, 160～240 parts of iron rod Rhizomadioscoreae and the mixing mounting beans of 200～230 parts of Sakyamuni sarcocarp compositions.
Cake production method the most according to claim 6, it is characterized in that: be additionally provided with the step using mounting beans to carry out mounting flower decoration after described step (5), before (6), described mounting beans is 20～30 parts of red meat Hylocereus undatuss, 160～240 parts of iron rod Rhizomadioscoreae and the mixing mounting beans of 200～230 parts of Sakyamuni sarcocarp compositions.
9. according to the cake production method described in claim 7 or 8, it is characterized in that: the manufacture method of described mounting beans is: iron rod Rhizomadioscoreae peeling water proof cooks, put in agitator when iron rod Rhizomadioscoreae is cooled to temperature at 50 DEG C, Sakyamuni is removed the peel enucleation and stirs into mud together with Rhizomadioscoreae, add red meat Hylocereus undatus to continue to stir, form mixing mounting beans.
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| CN107047686A (en) * | 2017-05-10 | 2017-08-18 | 何蔚 | A kind of health butter cake and preparation method thereof |
| CN107333853A (en) * | 2017-09-06 | 2017-11-10 | 张永霞 | A kind of preparation method of jujube jam taste sandwich |
| CN108353982A (en) * | 2018-05-15 | 2018-08-03 | 陕西科技大学 | A kind of sugar-free or low sugar matrimony vine cake and preparation method thereof |
| CN109662124A (en) * | 2019-03-05 | 2019-04-23 | 刘文海 | Chinese yam chiffon cake and preparation method thereof |
| CN109699711A (en) * | 2019-02-26 | 2019-05-03 | 邹亚红 | A kind of oil-free no seitan cake of no sucrose and its production technology |
| CN110604149A (en) * | 2019-10-25 | 2019-12-24 | 北京正隆斋全素食品有限公司 | Cake suitable for being eaten by people with hyperlipidemia and preparation method thereof |
| CN111903736A (en) * | 2020-07-01 | 2020-11-10 | 湖南省天香生物科技有限责任公司 | Composite cereal, fruit and vegetable coating for cake making and preparation method thereof |
| CN112841252A (en) * | 2021-01-27 | 2021-05-28 | 菏泽学院 | Method for making composite cake with decorative pattern |
| CN113080227A (en) * | 2021-04-20 | 2021-07-09 | 武汉市积木食品有限公司 | High-nutrition flour-free sugar-free chocolate cake and making method thereof |
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Application publication date: 20170104 |