CN106616259A - Steamed cakes and processing method thereof - Google Patents
Steamed cakes and processing method thereof Download PDFInfo
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- CN106616259A CN106616259A CN201610880740.8A CN201610880740A CN106616259A CN 106616259 A CN106616259 A CN 106616259A CN 201610880740 A CN201610880740 A CN 201610880740A CN 106616259 A CN106616259 A CN 106616259A
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- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 36
- 235000000346 sugar Nutrition 0.000 claims abstract description 32
- 239000000419 plant extract Substances 0.000 claims abstract description 24
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 claims abstract description 18
- 239000000052 vinegar Substances 0.000 claims abstract description 18
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 17
- 239000006071 cream Substances 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 235000020234 walnut Nutrition 0.000 claims abstract description 17
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 16
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 16
- 239000000661 sodium alginate Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 17
- 241000758789 Juglans Species 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 239000000284 extract Substances 0.000 claims description 14
- 239000011812 mixed powder Substances 0.000 claims description 14
- 241000050051 Chelone glabra Species 0.000 claims description 8
- 235000004347 Perilla Nutrition 0.000 claims description 8
- 244000124853 Perilla frutescens Species 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 240000003915 Lophatherum gracile Species 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 abstract description 39
- 238000000034 method Methods 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract description 2
- 235000017491 Bambusa tulda Nutrition 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract description 2
- 239000011425 bamboo Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 240000007049 Juglans regia Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 241000196324 Embryophyta Species 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000002014 Phyllostachys nigra var. henonis Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides steamed cakes and a processing method thereof. The steamed cakes are prepared from the following raw materials in parts by weight: 450-500 parts of low-gluten flour, 35-40 parts of walnut powder, 300-350 parts of powdered sugar, 550-600 parts of eggs, 7-10 parts of a plant extract, 70-80 parts of milk, 4-6 parts of honey, 70-80 parts of cream, 2-4 parts of sodium alginate, 1-3 parts of baking powder, 70-80 parts of vegetable oil, 4-6 parts of table salt and 0.5-1.5 parts of white vinegar. The steamed cakes prepared by the method disclosed by the invention are fine and smooth in tissue, soft in mouth feel, chewy, humid, delicious and rich in nutrition, have egg fragrance and bamboo leaf delicate fragrance, are mild in flavor and good in mouth feel, and can be stored for a long term.
Description
Technical field
The present invention relates to cake processing technique field, and in particular to a kind of cake steaming and its processing method.
Background technology
Containing carbohydrate, protein, fat, vitamin, mineral element etc. in cake, instant, be people most
One of cake of often to eat.It adds milk, salad oil, water, cake oil, cream with egg, flour, granulated sugar as primary raw material
Deng auxiliary material, then add the food additives such as shortening, baking powder, beat through high speed, inflation, be modulated into egg paste, then pour
In entering mould, carry out what is steamed.In recent years, with the continuous improvement of people's quality of life, the continuous enhancing of health care consciousness,
For the cake steaming food demand of green, health, safety is also being improved constantly.
The content of the invention
For the deficiencies in the prior art, the invention provides a kind of cake steaming and its processing method.
To realize object above, the present invention is achieved by the following technical programs：
A kind of cake steaming, is made up of the raw material of following weight portion：Self- raising flour 450-500 parts, walnut powder 35-40 parts, sugar
Powder 300-350 parts, egg 550-600 parts, plant extracts 7-10 parts, milk 70-80 parts, honey 4-6 parts, cream 70-80 parts,
Sodium alginate 2-4 parts, baking powder 1-3 parts, vegetable oil 70-80 parts, salt 4-6 parts, light-coloured vinegar 0.5-1.5 parts.
Preferably, it is made up of the raw material of following weight portion：480 parts of Self- raising flour, 35 parts of walnut powder, 340 parts of Icing Sugar, egg
570 parts, 8 parts of plant extracts, 75 parts of milk, 5 parts of honey, 75 parts of cream, 3 parts of sodium alginate, 2 parts of baking powder, vegetable oil 72
Part, 5 parts of salt, 1 part of light-coloured vinegar.
Preferably, the plant extracts is the mixture of perilla leaf extract, Baical Skullcap root P.E and Herba Lophatheri extract.
Preferably, the mass ratio of the perilla leaf extract, Baical Skullcap root P.E and Herba Lophatheri extract is 2-3：2-3：4-
5。
Preferably, the vegetable oil is selected from corn oil or soybean oil.
The processing method of cake steaming, step is as follows：
1) each material composition is weighed in proportion；
2) egg is added in container, adds light-coloured vinegar and 1/3 Icing Sugar, controlled rotating speed for 700-800rpm and beat 2-
4min, continuously adds 1/3 Icing Sugar, and adjustment rotating speed is that 1000-1200rpm beats 3-5min, is eventually adding surplus Icing Sugar, and adjustment turns
Speed quickly beats 3-5min for 1500-1600rpm, and egg paste is obtained, and salt is added in egg paste, stirs；
3) Self- raising flour, walnut powder and baking powder are well mixed, obtain mixed powder, honey and plant are added in milk
Oil, adds in mixed powder together after being well mixed with cream, then is added thereto to plant extracts and sodium alginate, with 600-
After the rotating speed stirring 1-3min of 700rpm, then 2-4min is stirred with the rotating speed of 900-1000rpm, obtain batter；
4) by step 2) egg paste and step 3) batter mixing, stir, in pouring mould into, be put in steam box and steam 15-
20min, the demoulding, cooling, packaging is obtained final product.
Beneficial effect of the present invention：Light-coloured vinegar contributes to dismissing for egg liquid in the present invention, and can remove the fishy smell of egg, marine alga
Sour sodium can effectively prevent from steaming that cake surface too long is aging and drying and dehydrating, and the plant extracts of addition has for mould
Good bacteriostasis, can significantly improve the shelf-life of product, and can also suppress third in the hot procedure that high temperature steams
The formation of acrylamide, safely and effectively, the obtained cake steaming tissue of the present invention is fine and smooth, and soft mouth feel, high resilience is damp good to eat,
It is nutritious, it is mingled with leaf of bamboo delicate fragrance in egg perfume, local flavor is gentle in good taste, can preserve for a long time.
Specific embodiment
To make purpose, technical scheme and the advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, rather than the embodiment of whole.Based on the embodiment in the present invention, those of ordinary skill in the art are not making
The every other embodiment obtained under the premise of creative work, belongs to the scope of protection of the invention.
Embodiment 1：
A kind of cake steaming, is made up of the raw material of following weight portion：480 parts of Self- raising flour, 35 parts of walnut powder, 340 parts of Icing Sugar,
570 parts of egg, 8 parts of plant extracts, 75 parts of milk, 5 parts of honey, 75 parts of cream, 3 parts of sodium alginate, 2 parts of baking powder, corn
72 parts of oil, 5 parts of salt, 1 part of light-coloured vinegar.Wherein, plant extracts is perilla leaf extract, Baical Skullcap root P.E and Herba Lophatheri extract
According to 2:3:The mixture of 4 mass ratioes composition.
The processing method of cake steaming, step is as follows：
1) each material composition is weighed in proportion；
2) egg is added in container, adds light-coloured vinegar and 1/3 Icing Sugar, controlled rotating speed for 750rpm and beat 3min, continued
1/3 Icing Sugar is added, adjustment rotating speed is that 1100rpm beats 4min, is eventually adding surplus Icing Sugar, and adjustment rotating speed is that 1500rpm is quick
4min is beaten, egg paste is obtained, salt is added in egg paste, stirred；
3) Self- raising flour, walnut powder and baking powder are well mixed, obtain mixed powder, honey and plant are added in milk
Oil, adds in mixed powder together after being well mixed with cream, then is added thereto to plant extracts and sodium alginate, with 600rpm
Rotating speed stirring 3min after, then 2min is stirred with the rotating speed of 1000rpm, obtain batter；
4) by step 2) egg paste and step 3) batter mixing, stir, in pouring mould into, be put in steam box and steam
20min, the demoulding, cooling, packaging is obtained final product.
Embodiment 2：
A kind of cake steaming, is made up of the raw material of following weight portion：460 parts of Self- raising flour, 38 parts of walnut powder, 320 parts of Icing Sugar,
580 parts of egg, 8 parts of plant extracts, 72 parts of milk, 4.5 parts of honey, 75 parts of cream, 2.5 parts of sodium alginate, 2 parts of baking powder,
75 parts of vegetable oil, 4.5 parts of salt, 1.5 parts of light-coloured vinegar.
The processing method of cake steaming, step is as follows：
1) each material composition is weighed in proportion；
2) egg is added in container, adds light-coloured vinegar and 1/3 Icing Sugar, controlled rotating speed for 800rpm and beat 2min, continued
1/3 Icing Sugar is added, adjustment rotating speed is that 1200rpm beats 3min, is eventually adding surplus Icing Sugar, and adjustment rotating speed is that 1600rpm is quick
4min is beaten, egg paste is obtained, salt is added in egg paste, stirred；
3) Self- raising flour, walnut powder and baking powder are well mixed, obtain mixed powder, honey and plant are added in milk
Oil, adds in mixed powder together after being well mixed with cream, then is added thereto to plant extracts and sodium alginate, with 600pm
Rotating speed stirring 3min after, then 3min is stirred with the rotating speed of 1000rpm, obtain batter；
4) by step 2) egg paste and step 3) batter mixing, stir, in pouring mould into, be put in steam box and steam
20min, the demoulding, cooling, packaging is obtained final product.
Embodiment 3：
A kind of cake steaming, is made up of the raw material of following weight portion：500 parts of Self- raising flour, 40 parts of walnut powder, 340 parts of Icing Sugar,
580 parts of egg, 10 parts of plant extracts, 78 parts of milk, 5 parts of honey, 75 parts of cream, 3.5 parts of sodium alginate, 2.5 parts of baking powder,
70 parts of soybean oil, 4.5 parts of salt, 0.8 part of light-coloured vinegar.Wherein, plant extracts is perilla leaf extract, Baical Skullcap root P.E and henon bamboo
Leaf extract is according to 3:3:The mixture of 4 mass ratioes composition.
The processing method of cake steaming, step is as follows：
1) each material composition is weighed in proportion；
2) egg is added in container, adds light-coloured vinegar and 1/3 Icing Sugar, controlled rotating speed for 750rpm and beat 4min, continued
1/3 Icing Sugar is added, adjustment rotating speed is that 1200rpm beats 3min, is eventually adding surplus Icing Sugar, and adjustment rotating speed is that 1500rpm is quick
4min is beaten, egg paste is obtained, salt is added in egg paste, stirred；
3) Self- raising flour, walnut powder and baking powder are well mixed, obtain mixed powder, honey and plant are added in milk
Oil, adds in mixed powder together after being well mixed with cream, then is added thereto to plant extracts and sodium alginate, with 700rpm
Rotating speed stirring 1min after, then 4min is stirred with the rotating speed of 1000rpm, obtain batter；
4) by step 2) egg paste and step 3) batter mixing, stir, in pouring mould into, be put in steam box and steam
18min, the demoulding, cooling, packaging is obtained final product.
Embodiment 4：
A kind of cake steaming, is made up of the raw material of following weight portion：450 parts of Self- raising flour, 40 parts of walnut powder, 300 parts of Icing Sugar,
600 parts of egg, 7 parts of plant extracts, 80 parts of milk, 4 parts of honey, 80 parts of cream, 2 parts of sodium alginate, 3 parts of baking powder, corn
70 parts of oil, 6 parts of salt, 0.5 part of light-coloured vinegar.Wherein, plant extracts is that perilla leaf extract, Baical Skullcap root P.E and lophatherum gracile are extracted
Thing is according to 1:1:The mixture of 2 compositions.
The processing method of cake steaming, step is as follows：
1) each material composition is weighed in proportion；
2) egg is added in container, adds light-coloured vinegar and 1/3 Icing Sugar, controlled rotating speed for 700rpm and beat 4min, continued
1/3 Icing Sugar is added, adjustment rotating speed is that 1000rpm beats 4min, is eventually adding surplus Icing Sugar, and adjustment rotating speed is that 1500rpm is quick
3min is beaten, egg paste is obtained, salt is added in egg paste, stirred；
3) Self- raising flour, walnut powder and baking powder are well mixed, obtain mixed powder, honey and plant are added in milk
Oil, adds in mixed powder together after being well mixed with cream, then is added thereto to plant extracts and sodium alginate, with 600rpm
Rotating speed stirring 3min after, then 3min is stirred with the rotating speed of 900rpm, obtain batter；
4) by step 2) egg paste and step 3) batter mixing, stir, in pouring mould into, be put in steam box and steam
20min, the demoulding, cooling, packaging is obtained final product.
Embodiment 5：
A kind of cake steaming, is made up of the raw material of following weight portion：500 parts of Self- raising flour, 35 parts of walnut powder, 350 parts of Icing Sugar,
550 parts of egg, 10 parts of plant extracts, 70 parts of milk, 6 parts of honey, 70 parts of cream, 4 parts of sodium alginate, 1 part of baking powder, soybean
80 parts of oil, 4 parts of salt, 1.5 parts of light-coloured vinegar.Wherein, plant extracts is that perilla leaf extract, Baical Skullcap root P.E and lophatherum gracile are extracted
Thing is according to 2:2:The mixture of 5 compositions.
The processing method of cake steaming, step is as follows：
1) each material composition is weighed in proportion；
2) egg is added in container, adds light-coloured vinegar and 1/3 Icing Sugar, controlled rotating speed for 800rpm and beat 2min, continued
1/3 Icing Sugar is added, adjustment rotating speed is that 1200rpm beats 4min, is eventually adding surplus Icing Sugar, and adjustment rotating speed is that 1500rpm is quick
3min is beaten, egg paste is obtained, salt is added in egg paste, stirred；
3) Self- raising flour, walnut powder and baking powder are well mixed, obtain mixed powder, honey and plant are added in milk
Oil, adds in mixed powder together after being well mixed with cream, then is added thereto to plant extracts and sodium alginate, with 700rpm
Rotating speed stirring 2min after, then 2min is stirred with the rotating speed of 900rpm, obtain batter；
4) by step 2) egg paste and step 3) batter mixing, stir, in pouring mould into, be put in steam box and steam
15min, the demoulding, cooling, packaging is obtained final product.
Organoleptic indicator and physical and chemical index detection are carried out to the cake steaming of embodiment of the present invention 1-5 processing, testing result is as follows：
1st, organoleptic indicator：The smooth exquisiteness of cake surface, color is in uniformly yellow, and tissue is fine and smooth, high resilience, and does not fall
Slag, soft mouth feel is damp good to eat.
2nd, physical and chemical index：
The cake for obtaining is processed according to commercially available baking process as a comparison case, the cake steaming that it is processed with embodiment 1
Detected.
1. physical and chemical index detection
The physical and chemical index of table 1
| Project | Crude protein | Total reducing sugar | Loss on drying | Moisture | Water activity |
| Embodiment 1 | 8.9 | 37 | 27% | 28.2 | 0.72 |
| Comparative example | 7.3 | 45 | 35% | 20.5 | 0.68 |
From table 1 it follows that the cake steaming water content of the processing of the embodiment of the present invention 1 is high, and water activity only compares ratio
Example is slightly higher, it is ensured that the quality of cake steaming, extends storage life.
2. mould experiment
Respectively by the cake of embodiment 1 and comparative example it is each 100 be placed in climatic chamber place 1 week, the egg of comparative example
Cake outward appearance tarnishes, and having 28 cakes mildew occur can not eat, and none phenomenon of mildew occurs for the cake of embodiment 1,
After continuing to place 1 week, the cake 95% of comparative example has large stretch of mildew, and embodiment 1 is without any Signs of Mould.
These results suggest that, the cake of embodiment of the present invention processing can extend the shelf life.
It should be noted that herein, such as first and second or the like relational terms are used merely to a reality
Body or operation make a distinction with another entity or operation, and not necessarily require or imply these entities or deposit between operating
In any this actual relation or order.And, term " including ", "comprising" or its any other variant are intended to
Nonexcludability is included, so that a series of process, method, article or equipment including key elements not only will including those
Element, but also including other key elements being not expressly set out, or also include for this process, method, article or equipment
Intrinsic key element.In the absence of more restrictions, the key element for being limited by sentence "including a ...", it is not excluded that
Also there is other identical element in process, method, article or equipment including the key element.
Above example only to illustrate technical scheme, rather than a limitation；Although with reference to the foregoing embodiments
The present invention has been described in detail, it will be understood by those within the art that：It still can be to aforementioned each enforcement
Technical scheme described in example is modified, or carries out equivalent to which part technical characteristic；And these modification or
Replace, do not make the spirit and scope of the essence disengaging various embodiments of the present invention technical scheme of appropriate technical solution.
Claims (6)
1. a kind of cake steaming, it is characterised in that be made up of the raw material of following weight portion：Self- raising flour 450-500 parts, walnut powder
35-40 parts, Icing Sugar 300-350 parts, egg 550-600 parts, plant extracts 7-10 parts, milk 70-80 parts, honey 4-6 parts, milk
Oily 70-80 parts, sodium alginate 2-4 parts, baking powder 1-3 parts, vegetable oil 70-80 parts, salt 4-6 parts, light-coloured vinegar 0.5-1.5 parts.
2. cake steaming as claimed in claim 1, it is characterised in that be made up of the raw material of following weight portion：Self- raising flour 480
Part, 35 parts of walnut powder, 340 parts of Icing Sugar, 570 parts of egg, 8 parts of plant extracts, 75 parts of milk, 5 parts of honey, 75 parts of cream, sea
3 parts of mosanom, 2 parts of baking powder, 72 parts of vegetable oil, 5 parts of salt, 1 part of light-coloured vinegar.
3. cake steaming as claimed in claim 2, it is characterised in that the plant extracts is that perilla leaf extract, the root of large-flowered skullcap are carried
Take good and Herba Lophatheri extract the mixture of thing.
4. cake steaming as claimed in claim 3, it is characterised in that the perilla leaf extract, Baical Skullcap root P.E and lophatherum gracile
The mass ratio of extract is 2-3：2-3：4-5.
5. cake steaming as claimed in claim 2, it is characterised in that the vegetable oil is selected from corn oil or soybean oil.
6. the processing method of the cake steaming as described in claim 1-5 is arbitrary, it is characterised in that step is as follows：
1) each material composition is weighed in proportion；
2) egg is added in container, adds light-coloured vinegar and 1/3 Icing Sugar, controlled rotating speed for 700-800rpm and beat 2-4min, after
Continuous to add 1/3 Icing Sugar, adjustment rotating speed is that 1000-1200rpm beats 3-5min, is eventually adding surplus Icing Sugar, and adjustment rotating speed is
1500-1600rpm quickly beats 3-5min, and egg paste is obtained, and salt is added in egg paste, stirs；
3) Self- raising flour, walnut powder and baking powder are well mixed, obtain mixed powder, honey and vegetable oil are added in milk, mixed
Close uniform rear and cream to add in mixed powder together, then be added thereto to plant extracts and sodium alginate, with 600-700rpm
Rotating speed stirring 1-3min after, then 2-4min is stirred with the rotating speed of 900-1000rpm, obtain batter；
4) by step 2) egg paste and step 3) batter mixing, stir, in pouring mould into, be put in steam box and steam 15-
20min, the demoulding, cooling, packaging is obtained final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610880740.8A CN106616259A (en) | 2016-10-08 | 2016-10-08 | Steamed cakes and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610880740.8A CN106616259A (en) | 2016-10-08 | 2016-10-08 | Steamed cakes and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616259A true CN106616259A (en) | 2017-05-10 |
Family
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| CN201610880740.8A Pending CN106616259A (en) | 2016-10-08 | 2016-10-08 | Steamed cakes and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522983A (en) * | 2018-04-10 | 2018-09-14 | 重庆工商大学 | A kind of rose Siberian cocklebur cake and preparation method thereof |
| CN115886050A (en) * | 2022-12-31 | 2023-04-04 | 福建省飞业食品有限公司 | Lung moistening baked cake and preparation method thereof |
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| KR20020072808A (en) * | 2002-08-12 | 2002-09-18 | 박희숙 | Frozen Rice Cake Cake Making Method |
| CN104365807A (en) * | 2014-12-01 | 2015-02-25 | 周茂伟 | Cake making method |
| CN104686911A (en) * | 2015-04-07 | 2015-06-10 | 宿州学院 | Steamed cake |
| CN105123838A (en) * | 2014-08-18 | 2015-12-09 | 无锡云翼信息科技有限公司 | High dietary fiber cake and making method thereof |
| CN105285656A (en) * | 2015-09-18 | 2016-02-03 | 四川省汇泉罐头食品有限公司 | Food-grade efficient preservative |
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| KR20020072808A (en) * | 2002-08-12 | 2002-09-18 | 박희숙 | Frozen Rice Cake Cake Making Method |
| CN105123838A (en) * | 2014-08-18 | 2015-12-09 | 无锡云翼信息科技有限公司 | High dietary fiber cake and making method thereof |
| CN104365807A (en) * | 2014-12-01 | 2015-02-25 | 周茂伟 | Cake making method |
| CN104686911A (en) * | 2015-04-07 | 2015-06-10 | 宿州学院 | Steamed cake |
| CN105285656A (en) * | 2015-09-18 | 2016-02-03 | 四川省汇泉罐头食品有限公司 | Food-grade efficient preservative |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522983A (en) * | 2018-04-10 | 2018-09-14 | 重庆工商大学 | A kind of rose Siberian cocklebur cake and preparation method thereof |
| CN115886050A (en) * | 2022-12-31 | 2023-04-04 | 福建省飞业食品有限公司 | Lung moistening baked cake and preparation method thereof |
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Application publication date: 20170510 |