CN107094833A - A kind of black garlic powder chiffon cake and preparation method thereof - Google Patents
A kind of black garlic powder chiffon cake and preparation method thereof Download PDFInfo
- Publication number
- CN107094833A CN107094833A CN201710433703.7A CN201710433703A CN107094833A CN 107094833 A CN107094833 A CN 107094833A CN 201710433703 A CN201710433703 A CN 201710433703A CN 107094833 A CN107094833 A CN 107094833A
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- CN
- China
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- parts
- black garlic
- powder
- garlic powder
- chiffon cake
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Classifications
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
Abstract
The invention discloses a kind of black garlic powder chiffon cake and preparation method thereof, belong to food processing technology field.Black garlic powder chiffon cake of the present invention includes following component in parts by mass：1.7 1.9 parts of black garlic powder, 12 14 parts of white granulated sugar, 0.7 0.9 parts of baking powder, 12 14 parts of soybean salad oil, 12 14 parts of fresh milk, 240 260 parts of egg, 80 100 parts of Self- raising flour；The black garlic powder is prepared by raw material of fermenting black garlic by low temperature drying, ultramicro grinding.Egg white and yolk are separated, white granulated sugar adds egg white in three times while beating egg white to butyrous is put into yolk after whipping, turn from the bottom up rapidly, added simultaneously in black garlic powder, baking powder and Self- raising flour mixture with fresh milk, load mould baking after stirring, obtain black garlic powder chiffon cake finished product.Black garlic powder is applied in Western-style pastry cake production by the present invention, improves that cake is anti-oxidant, anti-acid effect using natural component in black garlic.It is set to be provided with the peculiar fragrance of black garlic on fine and smooth soft continuous mouthfeel basis.
Description
Technical field
A kind of black garlic powder chiffon cake and preparation method thereof, belongs to food processing technology field, and in particular to fermented black
Garlic powder and applied to technology in Western-style pastry cake production, it is final to obtain the chiffon cake product with anti-oxidant, anti-acid effect,
Foundation is provided for application of the functional health food materials in the processing of Western-style pastry cake.
Background technology
Garlic (Allium stadium L), is Liliaceae allium herbaceous plant underground bulb, and nature and flavor are pungent, and temperature is sensible, enters
Lung, spleen, the heart channel of Hang-Shaoyin, have effects that row stagnant gas, warming spleen and stomach, disappear alluvial.In the plant centered on National Cancer Institute
In property food cancer prevention research report, garlic is ranked first of 40 kinds or so effective plants.
Black garlic (also known as black garlic, fermenting black garlic), which is that the hot and humid maturation process of fresh garlic belt leather progress is refined, to be formed.
By prolonged processing, original breaks down proteins are that free amino acid, carbohydrate breakdown are oligosaccharide in garlic,
Especially sulfur-containing compound is converted into allicin and 4,5,9-trithiadodeca-1,6,11-triene 9-oxide, and its color and luster also becomes dark brown by original milky, and black garlic exists
Retain on the basis of the original composition of uncooked garlic, anti-oxidant, anti-acid effect of uncooked garlic is improved decades of times, and uncooked garlic
The protein of itself is substantial amounts of transform into human body necessary to 18 kinds of amino acid, substantially increase its nutritive value.Black garlic contains
The a variety of chemical compositions having assign its healthcare function such as have anti-oxidant, bactericidal antiphlogistic, antitumor, enhancing immune.
Western-style pastry chiffon cake soft texture, high resilience, tissue are fine and smooth porous soft like sponge, easy to digest, are a kind of nutrition
Abundant food, but the shelf-life is shorter.Black garlic has broad-spectrum antimicrobial effect as instant garlic products, its allicin contained,
Its action intensity, equivalent to chemical preservative benzoic acid, sorbic acid is even stronger than, is antibacterial work in the natural plants having now been found that
With most strong one kind.In addition, there is black garlic superpower anti-oxidation function to be 39 times of Common garlic.Black garlic is processed into powder,
Moisture is low, long shelf-life, solubility are good.Added black garlic powder as auxiliary material in chiffon cake product, not only assign cake
The distinctive fragrance of black garlic, also improves that Western-style pastry chiffon cake is anti-oxidant, anti-acid effect, adds the health-care efficacy of cake, prolongs
The shelf-life is grown.
The content of the invention
Technical problem：Black garlic has high nutritive value and medicinal health value, but its finely processed product is less generally
Eat raw.Therefore, single black garlic product has been difficult the demand for meeting market, develop diversified black garlic deep processed product into
For a big inexorable trend.Though Western-style pastry chiffon cake is nutritious, without health-care efficacy, and the shelf-life is short, it is difficult to meet consumer
The need for healthy diet.
The present invention is directed to disadvantages mentioned above, and black garlic is prepared into garlic powder through low temperature drying, ultramicro grinding, adds chiffon cake and matches somebody with somebody
Fang Zhong.It can not only assign cake black garlic distinctive fragrance, also improve anti-oxidant, the anti-acid effect of Western-style pastry chiffon cake,
The health-care efficacy of cake is added, the shelf-life is extended.
Technical scheme：The invention discloses a kind of black garlic powder chiffon cake, component as follows in parts by mass is included：Black garlic
1.7-1.9 parts of powder, 12-16 parts of white granulated sugar, 0.7-0.9 parts of baking powder, 12-14 parts of soybean salad oil, 12-14 parts of fresh milk, chicken
240-260 parts of egg, 80-100 parts of Self- raising flour.
The invention also discloses a kind of preparation method of black garlic powder chiffon cake as described above, comprise the following steps：
(1) preparation of black garlic powder：Prepared by raw material of fermenting black garlic by 60 DEG C of low temperature dryings, ultramicro grindings；
(2) yolk, egg white are separated；
(3) white granulated sugar adds egg white while beating egg white to butyrous is put into yolk after whipping, rapidly from lower past in three times
On turn；
(4) it is added in black garlic powder, baking powder and Self- raising flour mixture simultaneously with fresh milk；
(5) material stirring is uniformly loaded into mould baking afterwards, obtains black garlic powder chiffon cake finished product.
The time and temperature that black garlic is dried in step (1) are suitable, allow the moisture of the inside fully to evaporate, due to sugar compared with
Height, will dry certain hardness and just can guarantee that grinding is abundant.
The mould of dress egg white must clean drying in step (2).
Fiery 160 DEG C of temperature above and below baking box in step (5).
The black garlic powder chiffon cake of the present invention, has the advantages that：Black garlic powder is added chiffon cake system by the present invention
In work, the peculiar fragrance of the sour-sweet delicious mouthfeel of cake and black garlic is not only assigned, Western-style pastry chiffon cake is also improved anti-oxidant, anti-
Effect of acidifying, adds the healthcare function of cake, extends the shelf-life.Black garlic have anti-oxidant, bactericidal antiphlogistic, it is antitumor,
Enhancing is immune to wait healthcare function.Black garlic powder chiffon cake be functional health food materials Western-style pastry cake processing in application provide according to
According to.
Embodiment
Embodiment 1：Black garlic powder chiffon cake, component of the material based on following mass parts is made：Black garlic powder 1.7
Part, 12 parts of white granulated sugar, 0.8 part of baking powder, 13 parts of soybean salad oil, 13 parts of fresh milk, 250 parts of egg, 90 parts of Self- raising flour.
Its preparation method, comprises the following steps：
(1) preparation of black garlic powder：Prepared by raw material of fermenting black garlic by low temperature drying, ultramicro grinding；
(2) by the separation of yolk, egg white；
(3) white granulated sugar adds egg white while beating egg white to butyrous is put into yolk after whipping, rapidly from lower past in three times
On turn；
(4) it is added in black garlic powder, baking powder and Self- raising flour mixture simultaneously with fresh milk；
(5) material stirring is uniformly loaded into mould baking afterwards, obtains black garlic powder chiffon cake finished product.
Embodiment 2：Black garlic powder chiffon cake, component of the material based on following mass parts is made：Black garlic powder 1.8
Part, 13 parts of white granulated sugar, 0.7 part of baking powder, 14 parts of soybean salad oil, 13 parts of fresh milk, 250 parts of egg, 90 parts of Self- raising flour.
Its specific preparation method is identical with embodiment 1.
Embodiment 3：Black garlic powder chiffon cake, component of the material based on following mass parts is made：Black garlic powder 1.9
Part, 14 parts of white granulated sugar, 0.9 part of baking powder, 15 parts of soybean salad oil, 13 parts of fresh milk, 250 parts of egg, 90 parts of Self- raising flour.
Its specific preparation method is identical with embodiment 1.
Obtained black garlic powder chiffon cake, tissue tight it is soft it is continuous, hole is uniform and dilatancy is good, color stability, uniform point
Cloth, in light brown, give off a strong fragrance, there is the peculiar fragrance of black garlic and black garlic taste is moderate, taste is fine and smooth, sugariness is moderate, non-greasy.
And with good anti-oxidant, anti-acid effect, nutritive value enriches.
Three kinds of embodiments, but this is only to facilitate the example that understanding is lifted, is not construed as the limit to the scope of the invention
System.Equally, any person of ordinary skill in the field can technique according to the invention scheme and its embodiment description,
Make various possible equivalent changes or exchange, but all these changes or the guarantor for replacing the claim that should all belong to of the invention
Protect scope.
Claims (4)
1. a kind of black garlic powder chiffon cake and preparation method thereof, it is characterised in that：First egg white and yolk are separated, white granulated sugar
Adding egg white in three times, whipping egg white to butyrous is put into yolk after whipping simultaneously, will be through low temperature after turning from the bottom up rapidly
Dry, ultramicro grinding fermented black garlic powder and baking powder, fresh milk are added in Self- raising flour simultaneously, each material component is in parts by mass
Respectively black garlic powder 1.7-1.9 parts, 12-14 parts of white granulated sugar, 0.7-0.9 parts of baking powder, 12-14 parts of soybean salad oil, fresh milk
12-14 parts, 240-260 parts of egg, 80-100 parts of Self- raising flour.Thereafter, material stirring is uniformly loaded to mould baking, finally obtained
There must be the black garlic powder chiffon cake product of anti-oxidant, anti-acid effect.
2. black garlic powder chiffon cake preparation method according to claim 1, it is characterised in that fermenting black garlic is dry through low temperature
It is added to after dry, Ultramicro-powder flour in chiffon cake formula, promotes black garlic powder chiffon cake to obtain anti-oxidant, anti-acid effect.
3. according to the method described in claim 1, it is characterised in that the peculiar fragrance chiffon cake of black garlic is formulated each material component and pressed
Mass parts are calculated as 1.7-1.9 parts of black garlic powder, and 12-14 parts of white granulated sugar, 0.7-0.9 parts of baking powder, 12-14 parts of soybean salad oil is fresh
12-14 parts of milk, 240-260 parts of egg, 80-100 parts of Self- raising flour.
4. the method according to claim 1 or 3, it is characterised in that black garlic powder is anti-oxidant, anti-acid effect promotes black garlic powder
The chiffon cake shelf-life is extended.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710433703.7A CN107094833A (en) | 2017-06-09 | 2017-06-09 | A kind of black garlic powder chiffon cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710433703.7A CN107094833A (en) | 2017-06-09 | 2017-06-09 | A kind of black garlic powder chiffon cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107094833A true CN107094833A (en) | 2017-08-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710433703.7A Pending CN107094833A (en) | 2017-06-09 | 2017-06-09 | A kind of black garlic powder chiffon cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549255A (en) * | 2017-10-17 | 2018-01-09 | 徐州工程学院 | Spongecake and its processing method rich in plant polyose |
| CN110432431A (en) * | 2019-09-19 | 2019-11-12 | 吉林农业大学 | It is a kind of Huang millet coarse cereals steam cake and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404577A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Black garlic biscuit and preparation method thereof |
| CN103444827A (en) * | 2013-09-10 | 2013-12-18 | 江苏农林职业技术学院 | Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake |
| CN104886428A (en) * | 2015-06-17 | 2015-09-09 | 金乡县大蒜研究所 | Black garlic cake and preparation method thereof |
| CN106417468A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Method for making anti-oxidation bread |
| CN106509324A (en) * | 2016-11-14 | 2017-03-22 | 徐州黎明食品有限公司 | Preparation method of black garlic haw jelly |
-
2017
- 2017-06-09 CN CN201710433703.7A patent/CN107094833A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404577A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Black garlic biscuit and preparation method thereof |
| CN103444827A (en) * | 2013-09-10 | 2013-12-18 | 江苏农林职业技术学院 | Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake |
| CN104886428A (en) * | 2015-06-17 | 2015-09-09 | 金乡县大蒜研究所 | Black garlic cake and preparation method thereof |
| CN106417468A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Method for making anti-oxidation bread |
| CN106509324A (en) * | 2016-11-14 | 2017-03-22 | 徐州黎明食品有限公司 | Preparation method of black garlic haw jelly |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549255A (en) * | 2017-10-17 | 2018-01-09 | 徐州工程学院 | Spongecake and its processing method rich in plant polyose |
| CN110432431A (en) * | 2019-09-19 | 2019-11-12 | 吉林农业大学 | It is a kind of Huang millet coarse cereals steam cake and preparation method thereof |
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Application publication date: 20170829 |
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