CN106577938A - Purple sweet potato chiffon cake prepared based on purple sweet potato concentrated juice and preparation method thereof - Google Patents
Purple sweet potato chiffon cake prepared based on purple sweet potato concentrated juice and preparation method thereof Download PDFInfo
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- CN106577938A CN106577938A CN201611116436.2A CN201611116436A CN106577938A CN 106577938 A CN106577938 A CN 106577938A CN 201611116436 A CN201611116436 A CN 201611116436A CN 106577938 A CN106577938 A CN 106577938A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 71
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 34
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 10
- 235000008939 whole milk Nutrition 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 235000004976 Solanum vernei Nutrition 0.000 claims description 81
- 241000352057 Solanum vernei Species 0.000 claims description 81
- 102000002322 Egg Proteins Human genes 0.000 claims description 50
- 108010000912 Egg Proteins Proteins 0.000 claims description 50
- 210000002969 egg yolk Anatomy 0.000 claims description 41
- 230000008901 benefit Effects 0.000 claims description 32
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 30
- 235000014103 egg white Nutrition 0.000 claims description 30
- 210000000969 egg white Anatomy 0.000 claims description 30
- 235000013345 egg yolk Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000001746 injection moulding Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 239000002893 slag Substances 0.000 claims description 10
- 244000061456 Solanum tuberosum Species 0.000 claims description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 9
- 230000007062 hydrolysis Effects 0.000 claims description 9
- 238000006460 hydrolysis reaction Methods 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 229910000278 bentonite Inorganic materials 0.000 claims description 5
- 239000000440 bentonite Substances 0.000 claims description 5
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 5
- 108010089934 carbohydrase Proteins 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000005187 foaming Methods 0.000 claims description 5
- 235000010855 food raising agent Nutrition 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 210000003934 vacuole Anatomy 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 229930002877 anthocyanin Natural products 0.000 abstract 2
- 235000010208 anthocyanin Nutrition 0.000 abstract 2
- 239000004410 anthocyanin Substances 0.000 abstract 2
- 150000004636 anthocyanins Chemical class 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 230000008821 health effect Effects 0.000 abstract 1
- 229930014669 anthocyanidin Natural products 0.000 description 8
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 8
- 235000008758 anthocyanidins Nutrition 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 6
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
Classifications
-
- 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
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a purple sweet potato chiffon cake prepared based on purple sweet potato concentrated juice and a preparation method thereof, and belongs to the technical field of food processing. The purple sweet potato chiffon cake is prepared by adopting purple sweet potato concentrated juice as a main material and adopting a basic formula including 50 parts of low-gluten flour, 100 parts of eggs, 50 parts of white granulated sugar, 25 parts of edible vegetable oil, 20 parts of purple sweet potato concentrated juice, 10 parts of whole milk, 1 part of citric acid and 1 part of double-effect baking powder according to parts by weight. The prepared purple sweet potato chiffon cake has a certain health effect due to rich nutritional ingredient anthocyanin in purple sweet potatoes, has a loose structure, smooth taste and delicious flavor since the purple sweet potato concentrated juice prepared by combining enzymolysis and squeeze concentration for the purple sweet potatoes is adopted as the main material in the chiffon cake, and has a relatively high nutritional value and relatively good quality experience due to the rich anthocyanin with oxidation resistance.
Description
Technical field
The invention belongs to food processing technology field, is related to a kind of processing method of new purple potato chiffon cake, especially
It is related to a kind of purple potato chiffon cake made based on purple potato inspissated juice and preparation method thereof.
Background technology
Purple potato, also known as black potato, containing abundant anthocyanidin and selenium element.Anthocyanidin is used as a kind of strong radicals scavenging
Agent, with oxidation resistant effect.Long-term consumption purple potato or purple potato product, can strengthen body immunity, suppression with delaying human body caducity
Canceration processed, improves liver function.
Purple potato enjoys the favor of people because there are nutrition and health care to act on for it, is made as raw material using purple potato inspissated juice
Purple potato chiffon cake, can retain to greatest extent and using the effectively nutrient content such as anthocyanidin contained in purple potato, and exploitation is purple
The new food of potato, while the more traditional purple sweet potato powder of purple potato inspissated juice contains abundant soluble reducing sugars, with good moisture retention, energy
It is enough effectively to keep chiffon cake soft good to eat.Purple potato inspissated juice can effectively improve the nutriture value of traditional grotesque peak guarantee as raw material
Value, gives its health care and new purple potato local flavor, is the good raw material of processed food.
The content of the invention
The present invention is intended to provide it is a kind of adopt purple sweet potato juice for primary raw material chiffon cake and preparation method thereof, the purple potato wind
While taste chiffon cake is with health role, with more preferable purple potato local flavor.
The present invention solves its technical problem and is adopted the technical scheme that：
A kind of purple potato chiffon cake made based on purple potato inspissated juice, by weight, is prepared by the raw material of following components：Low muscle
50 parts of flour, 100 parts of egg, 50 parts of white granulated sugar, 25 parts of edible vegetable oil, 20 parts of purple potato inspissated juice, 10 parts of whole milk, lemon
1 part of acid, 1 part of economic benefits and social benefits baking powder；
The purple potato inspissated juice adopts fresh purple potato for raw material, by cleaning → crushing and beating → liquefy → squeeze the juice, secondary juice
→ saccharification → clarification → concentrated in vacuo → canned standby；Specific make step is：
Step 1）Purple potato after cleaning is crushed, its quality 1-2 times temperature is added to for 80- after purple potato is broken
95 DEG C of water, and while according to 3-5 × 104The addition of U/kg adds Thermostable α-Amylase, in the condition that temperature is 95 DEG C
Lower enzymolysis 1.5-2 hours；
Step 2）Purple potato slurry after enzymolysis is sent into into juice extractor carries out first time squeezing, and by the potato slag obtained by squeezing according to
Water:Slag=2:1 ratio adds 45-50 DEG C of the resuspended extraction of water to carry out second squeezing after 30 minutes, merges the purple for squeezing twice
Filter after potato juice；
Step 3）Purple sweet potato juice pH is adjusted to 5.0, add 4-4.5 × 10 using citric acid5The carbohydrase of U/kg, be in hydrolysis temperature
Saccharification enzymolysis 2 hours under conditions of 50-55 DEG C；
Step 4）PH is adjusted to 4.0 by the purple sweet potato juice after saccharification using citric acid, adds 1.5-2 × 105The pectase of U/kg,
Digest 1 hour under conditions of hydrolysis temperature is for 30 DEG C；
Step 5）After enzymolysis terminates, according to 500-800 mg/L bentonite is added, then adds 300-400 mg/L activated carbons,
Stand after stirring, filter, collect filtrate；
Step 6）The purple sweet potato juice filter vacuum of collection is concentrated by evaporation to soluble solids content 60oBrix。
The preparation method of described purple potato chiffon cake, is carried out in accordance with the following steps：Its processing process is：Egg
Dispensing → be sieved into flour → stir into the egg white → mixing after egg yolk paste → addition is dismissed is beaten → added to yellow, sorting from → yolk
Turn → homogeneous paste → injection molding → baking → cooling → finished product packing；Specific make step is：
Step 1）Ingredient requirement：Flour requires the special Self- raising flour of cake, and raising agent adopts economic benefits and social benefits baking powder；
Step 2）Egg white, yolk are separate：Both are separated by egg white separator, is respectively put into containers for future use, separation process
In be sure not for yolk to be mixed into egg white, in order to avoid affect subsequently dismiss effect；
Step 3）Make egg yolk paste：By 20 portions of white granulated sugars, 25 portions of edible vegetable oils, 10 portions of whole milks, 20 parts of concentration purple sweet potato juices
Sequentially add in yolk with 1 part of citric acid, stir to white granulated sugar and be completely dissolved, then with 60 mesh mesh screens by 50 portions of Self- raising flour and
1 part of economic benefits and social benefits baking powder is sieved into, and mixes to homogeneous paste；
Step 4）Egg white is dismissed：Start electric mixer first to be beaten 2 minutes with low or first gear, add 30 in three times in the process
Part white granulated sugar, is then beaten 4 minutes with top gear, and to the foaming of cake dryness, albumen is very glossy, and tail end is in shape of standing upright；
Step 5）Protein vacuole and egg yolk paste mix：By step 4）In egg white add in three times in egg yolk paste, need to gently turn over every time
Mix to without white protein bubble；
Step 6）Injection molding：The cake batter for mixing is poured in mould, cake paste freely falls, repeated multiple times, put down to paste face
It is whole；
Step 7）Baking：Preheat baking box 5 minutes with 140 DEG C first, the mould that will be equipped with batter is put in baking box, is set to
Bakee 40 minutes under 140 DEG C of environment of down tube；
Step 8）Cooling and demolding：After coming out of the stove, mould is tipped upside down on cooling frame, be cooled to room temperature, you can the demoulding, purple potato relative is obtained
Wind cake；
Step 9）Finished product packing.
The device have the advantages that：1）By the way of using fresh purple potato, first juice processed is bakeed again, can be to greatest extent
Retain anthocyanidin content in purple potato, while processing using liquefaction and saccharification, increase can soluble reducing sugars in purple potato inspissated juice
Double the above, the yeast activity being favorably improved in chiffon cake sweat, strengthens it and bakees local flavor；2）Purple potato inspissated juice
In contain higher soluble reducing sugars, with good moisture retention so that the toast that this method makes buys bag, and to possess bulkiness good,
Still more soft advantage after long period storage, has aobvious compared with the purple potato chiffon cake that purple sweet potato powder makes in Analyses Methods for Sensory Evaluation Results
Write sex differernce；3）It is that the chiffon cake anthocyanidin content that purple potato inspissated juice makes is higher, has certain anticancer function, for painstaking effort
Pipe disease also has good prevention effect, therefore purple potato inspissated juice chiffon cake is a kind of novel sapor chiffon cake.
Description of the drawings
Fig. 1 is the fabrication processing figure of purple potato chiffon cake of the present invention.
Specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment, but the scope of protection of present invention is not limited to
Following embodiments.
Embodiment 1
A kind of purple potato chiffon cake made based on purple potato inspissated juice, by weight, is prepared by the raw material of following components：Low muscle
50 parts of flour, 100 parts of egg, 50 parts of white granulated sugar, 25 parts of edible vegetable oil, 20 parts of purple potato inspissated juice, 10 parts of whole milk, lemon
1 part of acid, 1 part of economic benefits and social benefits baking powder；
The purple potato inspissated juice adopts fresh purple potato for raw material, by cleaning → crushing and beating → liquefy → squeeze the juice, secondary juice
→ saccharification → clarification → concentrated in vacuo → canned standby；Specific make step is：
Step 1）Purple potato after cleaning is crushed, it is 80 DEG C to be added to 1 times of temperature of its quality after purple potato is broken
Water, and while according to 3 × 104The addition of U/kg adds Thermostable α-Amylase, and enzymolysis 2 is little under conditions of temperature is for 95 DEG C
When；
Step 2）Purple potato slurry after enzymolysis is sent into into juice extractor carries out first time squeezing, and by the potato slag obtained by squeezing according to
Water:Slag=2:1 ratio adds 45 DEG C of the resuspended extraction of water to carry out second squeezing after 30 minutes, merges the purple potato squeezed twice
Filter after juice；
Step 3）Purple sweet potato juice pH is adjusted to 5.0, add 4 × 10 using citric acid5The carbohydrase of U/kg, is 50 DEG C in hydrolysis temperature
Under conditions of saccharification enzymolysis 2 hours；
Step 4）PH is adjusted to 4.0 by the purple sweet potato juice after saccharification using citric acid, adds 1.5 × 105The pectase of U/kg,
Hydrolysis temperature is enzymolysis 1 hour under conditions of 30 DEG C；
Step 5）After enzymolysis terminates, according to 500 mg/L bentonite is added, then add 300 mg/L activated carbons, it is quiet after stirring
Put, filter, collect filtrate；
Step 6）The purple sweet potato juice filter vacuum of collection is concentrated by evaporation to soluble solids content 60oBrix。
The preparation method of described purple potato chiffon cake, is carried out in accordance with the following steps：Its processing process is：Egg
Dispensing → be sieved into flour → stir into the egg white → mixing after egg yolk paste → addition is dismissed is beaten → added to yellow, sorting from → yolk
Turn → homogeneous paste → injection molding → baking → cooling → finished product packing；Specific make step is：
Step 1）Ingredient requirement：Flour requires the special Self- raising flour of cake, and raising agent adopts economic benefits and social benefits baking powder；
Step 2）Egg white, yolk are separate：Both are separated by egg white separator, is respectively put into containers for future use, separation process
In be sure not for yolk to be mixed into egg white, in order to avoid affect subsequently dismiss effect；
Step 3）Make egg yolk paste：By 20 portions of white granulated sugars, 25 portions of edible vegetable oils, 10 portions of whole milks, 20 parts of concentration purple sweet potato juices
Sequentially add in yolk with 1 part of citric acid, stir to white granulated sugar and be completely dissolved, then with 60 mesh mesh screens by 50 portions of Self- raising flour and
1 part of economic benefits and social benefits baking powder is sieved into, and mixes to homogeneous paste；
Step 4）Egg white is dismissed：Start electric mixer first to be beaten 2 minutes with low or first gear, add 30 in three times in the process
Part white granulated sugar, is then beaten 4 minutes with top gear, and to the foaming of cake dryness, albumen is very glossy, and tail end is in shape of standing upright；
Step 5）Protein vacuole and egg yolk paste mix：By step 4）In egg white add in three times in egg yolk paste, need to gently turn over every time
Mix to without white protein bubble；
Step 6）Injection molding：The cake batter for mixing is poured in mould, cake paste freely falls, repeated multiple times, put down to paste face
It is whole；
Step 7）Baking：Preheat baking box 5 minutes with 140 DEG C first, the mould that will be equipped with batter is put in baking box, is set to
Bakee 45 minutes under 140 DEG C of environment of down tube；
Step 8）Cooling and demolding：After coming out of the stove, mould is tipped upside down on cooling frame, be cooled to room temperature, you can the demoulding, purple potato relative is obtained
Wind cake；
Step 9）Finished product packing.
Purple potato chiffon cake manufactured in the present embodiment, managerization analysis result is：Water content is 28-31%, case hardness
35-37N, its specific volume is 2.6-2.9 m3/ kg, content of reducing sugar is 4.9-5.3 g/100g, and anthocyanidin content reaches 15-
17 mg/kg。
Embodiment 2
A kind of purple potato chiffon cake made based on purple potato inspissated juice, by weight, is prepared by the raw material of following components：Low muscle
50 parts of flour, 100 parts of egg, 50 parts of white granulated sugar, 25 parts of edible vegetable oil, 20 parts of purple potato inspissated juice, 10 parts of whole milk, lemon
1 part of acid, 1 part of economic benefits and social benefits baking powder；
The purple potato inspissated juice adopts fresh purple potato for raw material, by cleaning → crushing and beating → liquefy → squeeze the juice, secondary juice
→ saccharification → clarification → concentrated in vacuo → canned standby；Specific make step is：
Step 1）Purple potato after cleaning is crushed, it is 90 DEG C to be added to 2 times of temperature of its quality after purple potato is broken
Water, and while according to 4 × 104The addition of U/kg adds Thermostable α-Amylase, and enzymolysis 2 is little under conditions of temperature is for 95 DEG C
When；
Step 2）Purple potato slurry after enzymolysis is sent into into juice extractor carries out first time squeezing, and by the potato slag obtained by squeezing according to
Water:Slag=2:1 ratio adds 50 DEG C of the resuspended extraction of water to carry out second squeezing after 30 minutes, merges the purple potato squeezed twice
Filter after juice；
Step 3）Purple sweet potato juice pH is adjusted to 5.0, add 4.5 × 10 using citric acid5The carbohydrase of U/kg, is 55 in hydrolysis temperature
Saccharification enzymolysis 2 hours under conditions of DEG C；
Step 4）PH is adjusted to 4.0 by the purple sweet potato juice after saccharification using citric acid, adds 2 × 105The pectase of U/kg, in enzyme
Solution temperature is enzymolysis 1 hour under conditions of 30 DEG C；
Step 5）After enzymolysis terminates, according to 700 mg/L bentonite is added, then add 400 mg/L activated carbons, it is quiet after stirring
Put, filter, collect filtrate；
Step 6）The purple sweet potato juice filter vacuum of collection is concentrated by evaporation to soluble solids content 60oBrix。
The preparation method of described purple potato chiffon cake, is carried out in accordance with the following steps：Its processing process is：Egg
Dispensing → be sieved into flour → stir into the egg white → mixing after egg yolk paste → addition is dismissed is beaten → added to yellow, sorting from → yolk
Turn → homogeneous paste → injection molding → baking → cooling → finished product packing；Specific make step is：
Step 1）Ingredient requirement：Flour requires the special Self- raising flour of cake, and raising agent adopts economic benefits and social benefits baking powder；
Step 2）Egg white, yolk are separate：Both are separated by egg white separator, is respectively put into containers for future use, separation process
In be sure not for yolk to be mixed into egg white, in order to avoid affect subsequently dismiss effect；
Step 3）Make egg yolk paste：By 20 portions of white granulated sugars, 25 portions of edible vegetable oils, 10 portions of whole milks, 20 parts of concentration purple sweet potato juices
Sequentially add in yolk with 1 part of citric acid, stir to white granulated sugar and be completely dissolved, then with 60 mesh mesh screens by 50 portions of Self- raising flour and
1 part of economic benefits and social benefits baking powder is sieved into, and mixes to homogeneous paste；
Step 4）Egg white is dismissed：Start electric mixer first to be beaten 2 minutes with low or first gear, add 30 in three times in the process
Part white granulated sugar, is then beaten 4 minutes with top gear, and to the foaming of cake dryness, albumen is very glossy, and tail end is in shape of standing upright；
Step 5）Protein vacuole and egg yolk paste mix：By step 4）In egg white add in three times in egg yolk paste, need to gently turn over every time
Mix to without white protein bubble；
Step 6）Injection molding：The cake batter for mixing is poured in mould, cake paste freely falls, repeated multiple times, put down to paste face
It is whole；
Step 7）Baking：Preheat baking box 5 minutes with 140 DEG C first, the mould that will be equipped with batter is put in baking box, is set to
Bakee 45 minutes under 140 DEG C of environment of down tube；
Step 8）Cooling and demolding：After coming out of the stove, mould is tipped upside down on cooling frame, be cooled to room temperature, you can the demoulding, purple potato relative is obtained
Wind cake；
Step 9）Finished product packing.
Purple potato chiffon cake manufactured in the present embodiment, managerization analysis result is：Water content be 25- 26%, case hardness
40-43N, its specific volume is 2.5-2.8 m3/ kg, content of reducing sugar is 5.1-5.5 g/100g, and anthocyanidin content reaches 20
mg/kg。
Embodiment 3
A kind of purple potato chiffon cake made based on purple potato inspissated juice, by weight, is prepared by the raw material of following components：Low muscle
50 parts of flour, 100 parts of egg, 50 parts of white granulated sugar, 25 parts of edible vegetable oil, 20 parts of purple potato inspissated juice, 10 parts of whole milk, lemon
1 part of acid, 1 part of economic benefits and social benefits baking powder；
The purple potato inspissated juice adopts fresh purple potato for raw material, by cleaning → crushing and beating → liquefy → squeeze the juice, secondary juice
→ saccharification → clarification → concentrated in vacuo → canned standby；Specific make step is：
Step 1）Purple potato after cleaning is crushed, it is 95 DEG C to be added to 2 times of temperature of its quality after purple potato is broken
Water, and while according to 5 × 104The addition of U/kg adds Thermostable α-Amylase, and enzymolysis 2 is little under conditions of temperature is for 95 DEG C
When；
Step 2）Purple potato slurry after enzymolysis is sent into into juice extractor carries out first time squeezing, and by the potato slag obtained by squeezing according to
Water:Slag=2:1 ratio adds 50 DEG C of the resuspended extraction of water to carry out second squeezing after 30 minutes, merges the purple potato squeezed twice
Filter after juice；
Step 3）Purple sweet potato juice pH is adjusted to 5.0, add 4.5 × 10 using citric acid5The carbohydrase of U/kg, is 55 in hydrolysis temperature
Saccharification enzymolysis 2 hours under conditions of DEG C；
Step 4）PH is adjusted to 4.0 by the purple sweet potato juice after saccharification using citric acid, adds 1.5 × 105The pectase of U/kg,
Hydrolysis temperature is enzymolysis 1 hour under conditions of 30 DEG C；
Step 5）After enzymolysis terminates, according to 800 mg/L bentonite is added, then add 300 mg/L activated carbons, it is quiet after stirring
Put, filter, collect filtrate；
Step 6）The purple sweet potato juice filter vacuum of collection is concentrated by evaporation to soluble solids content 60oBrix。
The preparation method of described purple potato chiffon cake, is carried out in accordance with the following steps：Its processing process is：Egg
Dispensing → be sieved into flour → stir into the egg white → mixing after egg yolk paste → addition is dismissed is beaten → added to yellow, sorting from → yolk
Turn → homogeneous paste → injection molding → baking → cooling → finished product packing；Specific make step is：
Step 1）Ingredient requirement：Flour requires the special Self- raising flour of cake, and raising agent adopts economic benefits and social benefits baking powder；
Step 2）Egg white, yolk are separate：Both are separated by egg white separator, is respectively put into containers for future use, separation process
In be sure not for yolk to be mixed into egg white, in order to avoid affect subsequently dismiss effect；
Step 3）Make egg yolk paste：By 20 portions of white granulated sugars, 25 portions of edible vegetable oils, 10 portions of whole milks, 20 parts of concentration purple sweet potato juices
Sequentially add in yolk with 1 part of citric acid, stir to white granulated sugar and be completely dissolved, then with 60 mesh mesh screens by 50 portions of Self- raising flour and
1 part of economic benefits and social benefits baking powder is sieved into, and mixes to homogeneous paste；
Step 4）Egg white is dismissed：Start electric mixer first to be beaten 2 minutes with low or first gear, add 30 in three times in the process
Part white granulated sugar, is then beaten 4 minutes with top gear, and to the foaming of cake dryness, albumen is very glossy, and tail end is in shape of standing upright；
Step 5）Protein vacuole and egg yolk paste mix：By step 4）In egg white add in three times in egg yolk paste, need to gently turn over every time
Mix to without white protein bubble；
Step 6）Injection molding：The cake batter for mixing is poured in mould, cake paste freely falls, repeated multiple times, put down to paste face
It is whole；
Step 7）Baking：Preheat baking box 5 minutes with 140 DEG C first, the mould that will be equipped with batter is put in baking box, be set to up and down
Bakee 45 minutes under 140 DEG C of environment of pipe；
Step 8）Cooling and demolding：After coming out of the stove, mould is tipped upside down on cooling frame, be cooled to room temperature, you can the demoulding, purple potato relative is obtained
Wind cake；
Step 9）Finished product packing.
Purple potato chiffon cake manufactured in the present embodiment, managerization analysis result is：Water content is 26-28%, case hardness
37-41N, its specific volume is 2.7-3.0 m3/ kg, content of reducing sugar is 5.0-5.3 g/100g, and anthocyanidin content reaches
16 - 18 mg/kg。
Claims (2)
1. it is a kind of based on purple potato inspissated juice make purple potato chiffon cake, it is characterised in that：By weight, by following components
It is prepared by raw material：50 parts of Self- raising flour, 100 parts of egg, 50 parts of white granulated sugar, 25 parts of edible vegetable oil, 20 parts of purple potato inspissated juice is full-cream
10 parts of milk, 1 part of citric acid, 1 part of economic benefits and social benefits baking powder；
The purple potato inspissated juice adopts fresh purple potato for raw material, by cleaning → crushing and beating → liquefy → squeeze the juice, secondary juice
→ saccharification → clarification → concentrated in vacuo → canned standby；Specifically preparation process is：
Step 1）Purple potato after cleaning is crushed, its quality 1-2 times temperature is added to for 80- after purple potato is broken
95 DEG C of water, and while according to 3-5 × 104The addition of U/kg adds Thermostable α-Amylase, in the condition that temperature is 95 DEG C
Lower enzymolysis 1.5-2 hours；
Step 2）Purple potato slurry after enzymolysis is sent into into juice extractor carries out first time squeezing, and by the potato slag obtained by squeezing according to
Water:Slag=2:1 ratio adds 45-50 DEG C of the resuspended extraction of water to carry out second squeezing after 30 minutes, merges the purple for squeezing twice
Filter after potato juice；
Step 3）Purple sweet potato juice pH is adjusted to 5.0, add 4-4.5 × 10 using citric acid5The carbohydrase of U/kg, be in hydrolysis temperature
Saccharification enzymolysis 2 hours under conditions of 50-55 DEG C；
Step 4）PH is adjusted to 4.0 by the purple sweet potato juice after saccharification using citric acid, adds 1.5-2 × 105The pectase of U/kg,
Digest 1 hour under conditions of hydrolysis temperature is for 30 DEG C；
Step 5）After enzymolysis terminates, according to 500-800 mg/L bentonite is added, then adds 300-400 mg/L activated carbons,
Stand after stirring, filter, collect filtrate；
Step 6）The purple sweet potato juice filter vacuum of collection is concentrated by evaporation to soluble solids content 60oBrix。
2. a kind of preparation method of purple potato chiffon cake as claimed in claim 1, it is characterised in that：Enter in accordance with the following steps
OK：
Its processing process is：Dispensing → be sieved into flour → stir into yolk is beaten → added to egg yolk, sorting from → yolk
Paste → add the egg white → mixing after dismissing to turn → homogeneous paste → injection molding → baking → cooling → finished product packing；It is concrete to make
Step is：
Step 1）Ingredient requirement：Flour requires the special Self- raising flour of cake, and raising agent adopts economic benefits and social benefits baking powder；
Step 2）Egg white, yolk are separate：Both are separated by egg white separator, is respectively put into containers for future use, separation process
In be sure not for yolk to be mixed into egg white, in order to avoid affect subsequently dismiss effect；
Step 3）Make egg yolk paste：By 20 portions of white granulated sugars, 25 portions of edible vegetable oils, 10 portions of whole milks, 20 parts of concentration purple sweet potato juices
Sequentially add in yolk with 1 part of citric acid, stir to white granulated sugar and be completely dissolved, then with 60 mesh mesh screens by 50 portions of Self- raising flour and
1 part of economic benefits and social benefits baking powder is sieved into, and mixes to homogeneous paste；
Step 4）Egg white is dismissed：Start electric mixer first to be beaten 2 minutes with low or first gear, add 30 in three times in the process
Part white granulated sugar, is then beaten 4 minutes with top gear, and to the foaming of cake dryness, albumen is very glossy, and tail end is in shape of standing upright；
Step 5）Protein vacuole and egg yolk paste mix：By step 4）In egg white add in three times in egg yolk paste, need to gently turn over every time
Mix to without white protein bubble；
Step 6）Injection molding：The cake batter for mixing is poured in mould, cake paste freely falls, repeated multiple times, put down to paste face
It is whole；
Step 7）Baking：Preheat baking box 5 minutes with 140 DEG C first, the mould that will be equipped with batter is put in baking box, is set to
Bakee 40 minutes under 140 DEG C of environment of down tube；
Step 8）Cooling and demolding：After coming out of the stove, mould is tipped upside down on cooling frame, be cooled to room temperature, you can the demoulding, purple potato relative is obtained
Wind cake；
Step 9）Finished product packing.
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| CN201611116436.2A CN106577938A (en) | 2016-12-07 | 2016-12-07 | Purple sweet potato chiffon cake prepared based on purple sweet potato concentrated juice and preparation method thereof |
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| CN201611116436.2A CN106577938A (en) | 2016-12-07 | 2016-12-07 | Purple sweet potato chiffon cake prepared based on purple sweet potato concentrated juice and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962440A (en) * | 2017-05-26 | 2017-07-21 | 成都鲜美诚食品有限公司 | The preparation method of purple potato nutrition bag |
| CN107156636A (en) * | 2017-05-26 | 2017-09-15 | 成都鲜美诚食品有限公司 | The preparation method of sweet potato nutrient bag |
| CN107494663A (en) * | 2017-08-09 | 2017-12-22 | 合肥台香食品有限公司 | A kind of buckwheat cake of sea food flavor |
| CN107509770A (en) * | 2017-07-25 | 2017-12-26 | 合肥台香食品有限公司 | A kind of cake of sea food flavor |
| CN107711975A (en) * | 2017-11-24 | 2018-02-23 | 咀香园健康食品（中山）有限公司 | A kind of black rice health cake and preparation method thereof |
| CN108850074A (en) * | 2018-09-10 | 2018-11-23 | 贵港市港北区泽扬家用电器经营部 | A kind of purple sweet potato cake |
| CN112205444A (en) * | 2020-10-09 | 2021-01-12 | 北京工商大学 | Preparation method of lotus seed red skin cake |
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| JPH06121641A (en) * | 1992-10-12 | 1994-05-06 | Gunze Ltd | Sweet potato confection |
| CN102511852A (en) * | 2011-12-14 | 2012-06-27 | 陕西海升果业发展股份有限公司 | Concentrated purple sweet potato juice preparation method |
| CN105594806A (en) * | 2014-09-24 | 2016-05-25 | 李振海 | Selenium-rich purple sweet potato cake and preparation method |
| CN105851178A (en) * | 2016-06-17 | 2016-08-17 | 上海交通大学 | Low-sugar purple sweet potato chiffon cake and preparation method thereof |
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| JPH06121641A (en) * | 1992-10-12 | 1994-05-06 | Gunze Ltd | Sweet potato confection |
| CN102511852A (en) * | 2011-12-14 | 2012-06-27 | 陕西海升果业发展股份有限公司 | Concentrated purple sweet potato juice preparation method |
| CN105594806A (en) * | 2014-09-24 | 2016-05-25 | 李振海 | Selenium-rich purple sweet potato cake and preparation method |
| CN105851178A (en) * | 2016-06-17 | 2016-08-17 | 上海交通大学 | Low-sugar purple sweet potato chiffon cake and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962440A (en) * | 2017-05-26 | 2017-07-21 | 成都鲜美诚食品有限公司 | The preparation method of purple potato nutrition bag |
| CN107156636A (en) * | 2017-05-26 | 2017-09-15 | 成都鲜美诚食品有限公司 | The preparation method of sweet potato nutrient bag |
| CN107509770A (en) * | 2017-07-25 | 2017-12-26 | 合肥台香食品有限公司 | A kind of cake of sea food flavor |
| CN107494663A (en) * | 2017-08-09 | 2017-12-22 | 合肥台香食品有限公司 | A kind of buckwheat cake of sea food flavor |
| CN107711975A (en) * | 2017-11-24 | 2018-02-23 | 咀香园健康食品（中山）有限公司 | A kind of black rice health cake and preparation method thereof |
| CN108850074A (en) * | 2018-09-10 | 2018-11-23 | 贵港市港北区泽扬家用电器经营部 | A kind of purple sweet potato cake |
| CN112205444A (en) * | 2020-10-09 | 2021-01-12 | 北京工商大学 | Preparation method of lotus seed red skin cake |
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