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 PDF

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Publication number
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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China
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parts
purple
purple sweet
sweet potato
juice
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CN201611116436.2A
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Chinese (zh)
Inventor
周郑坤
郑元林
陈才法
赵旭东
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江苏师范大学
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Priority to CN201611116436.2A priority Critical patent/CN106577938A/en
Publication of CN106577938A publication Critical patent/CN106577938A/en

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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
    • 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
    • A21D2/366Tubers, roots
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

A kind of purple potato chiffon cake made based on purple potato inspissated juice and preparation method thereof
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.
CN201611116436.2A 2016-12-07 2016-12-07 Purple sweet potato chiffon cake prepared based on purple sweet potato concentrated juice and preparation method thereof CN106577938A (en)

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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

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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
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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 (5)

* Cited by examiner, † Cited by third party
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

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