CN107223682A - A kind of mulberry leaf powder cake and preparation method thereof - Google Patents
A kind of mulberry leaf powder cake and preparation method thereof Download PDFInfo
- Publication number
- CN107223682A CN107223682A CN201710264069.9A CN201710264069A CN107223682A CN 107223682 A CN107223682 A CN 107223682A CN 201710264069 A CN201710264069 A CN 201710264069A CN 107223682 A CN107223682 A CN 107223682A
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- Prior art keywords
- parts
- cake
- mulberry leaf
- powder
- standby
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- 239000000843 powder Substances 0.000 title claims abstract description 122
- 240000000249 Morus alba Species 0.000 title claims abstract description 72
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000013312 flour Nutrition 0.000 claims abstract description 38
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 31
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 16
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 15
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- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 14
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- 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 2
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- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
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- 244000241257 Cucumis melo Species 0.000 description 1
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- 108010024636 Glutathione Proteins 0.000 description 1
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 1
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- 235000003599 food sweetener Nutrition 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 239000001685 glycyrrhizic acid Substances 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- GRZMEERIPCJGSO-UHFFFAOYSA-N oxalic acid;sodium Chemical compound [Na].[Na].OC(=O)C(O)=O GRZMEERIPCJGSO-UHFFFAOYSA-N 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to food processing technology field, specifically related to a kind of mulberry leaf powder cake and preparation method thereof, it is main by 50 60 parts of Self- raising flour, 30 40 parts of mulberry leaf powder, 10 15 parts of corn flour, 10 15 parts of pumpkin powder, 7 10 parts of lemon juice, 7 10 parts of green tea extractive liquor, 15 20 parts of egg, 10 15 parts of D-sorbite, 5 10 parts of chitosan, 57 parts of sesame oil, 57 parts of rice bran oil, 35 parts of lecithin, 35 parts of sodium propionate, 10 15 parts of polydextrose, 8 10 parts of stevioside, 24 parts of disodium glycyrrhizinate, 24 parts of potassium citrate, 35 parts of Sodium Polyacrylate, the raw materials such as 10 15 parts of beer yeast powder are made, its preparation includes Feedstock treating, stirring, injection molding, the steps such as baking.Rationally, shelf life extension is of high nutritive value the scientific formulation of the cake, and taste sweet and sour taste, non-greasy, mouthfeel is soft, is a kind of nutritional health food.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of mulberry leaf powder cake and preparation method thereof.
Background technology
Cake is used as a kind of delicious leisure food, especially food indispensable in birthday party.But most of cake
In contain substantial amounts of sucrose, grease, heat and fat content are very high.Come especially for the consumer with diabetes or obesity
Say, should not use.At present, the cake nutritional ingredient of in the market is single, and now will do and now eat, and shelf life is extremely short, difficult
With fresh-keeping.
The content of the invention
The goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of mulberry leaf powder cake and its preparation side
Method, composition of raw materials is scientific and reasonable, effective Shelf-life, improves the soluble solid content of mulberry leaf powder cake, have additional nutrients valency
Value, and sugar content and heat are low, prevent blood glucose from rising, and improve body immunity, increase the mouthfeel of cake, unique flavor, taste
Sweet and sour taste, non-greasy is a kind of nutritional health food, and its preparation method is simple, easily makes.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of mulberry leaf powder cake, is mainly made up of following raw material：50-60 parts of Self- raising flour, mulberry leaf powder 30-40
Part, 10-15 parts of corn flour, 10-15 parts of pumpkin powder, 7-10 parts of lemon juice, 7-10 parts of green tea extractive liquor, 15-20 parts of egg, milk powder
15-20 parts, 10-15 parts of D-sorbite, 5-10 parts of chitosan, 5-7 parts of sesame oil, 5-7 parts of rice bran oil, 3-5 parts of lecithin, propionic acid
3-5 parts of sodium, 10-15 parts of polydextrose, 8-10 parts of stevioside, 2-4 parts of disodium glycyrrhizinate, 2-4 parts of potassium citrate, Sodium Polyacrylate
20-30 parts of 3-5 parts, 25-30 parts of cream, 10-15 parts of beer yeast powder, 10-13 parts of white oil, 3-5 parts of cake oil and water.
Preferably, mainly it is made up of following raw material：55 parts of Self- raising flour, 35 parts of mulberry leaf powder, 13 parts of corn flour, south
13 parts of melon powder, 8.5 parts of lemon juice, 8.5 parts of green tea extractive liquor, 17 parts of egg, 17 parts of milk powder, 13 parts of D-sorbite, chitosan 8
Part, 6 parts of sesame oil, 6 parts of rice bran oil, 4 parts of lecithin, 4 parts of sodium propionate, 13 parts of polydextrose, 9 parts of stevioside, disodium glycyrrhizinate 3
Part, 3 parts of potassium citrate, 4 parts of Sodium Polyacrylate, 27 parts of cream, 13 parts of beer yeast powder, 11.5 parts of white oil, 4 parts of cake oil and water
25 parts.
The preparation method of mulberry leaf powder cake as described above, specifically includes following steps：
(1) fresh mulberry leaf removal of impurities is cleaned, drained away the water, be put into drying in oven, it is standby；
(2) pumpkin is allowanced for bark into capsule, is cut into block, be put into drying in oven, it is standby；
(3) corn is dried into rear threshing, places into drying in oven, it is standby；
(4) mulberry leaf, pumpkin and the corn of drying in step (1)-(3) are respectively put into crushing in pulverizer successively, sieved,
Mulberry leaf powder, pumpkin powder and corn flour are obtained, it is standby；
(5) weigh by weight Self- raising flour, mulberry leaf powder, pumpkin powder, corn flour, lecithin, sodium propionate, polydextrose,
Stevioside, disodium glycyrrhizinate, potassium citrate, Sodium Polyacrylate, milk powder and beer yeast powder, then 2/3rds mountain is weighed respectively
Pears sugar alcohol, 2/3rds polydextrose and chitosan, and add together in container, it is uniformly mixed, obtains mixture, it is standby
With；
(6) fresh lemon is removed the peel and be enucleated, fresh green tea removal of impurities is cleaned, and is drained away the water, then is squeezed the juice respectively, mistake
Filter, obtains lemon juice and green tea extractive liquor, standby；
(7) egg white and yolk will be separated, and will be stirred continuously yolk, it is uniformly dispersed, and add 1/2nd cake
Oil, continues to be uniformly mixed, and obtains egg liquid, standby；
(8) lemon juice, egg liquid, sesame oil, rice bran oil and white oil are added in mixture, stirring mixing adds water, after
Continuous stirring mixing, each material is stirred, and is fermented, and obtains dough, standby；
(9) fermentate fermented is injected in Cake mould, and is put into baking in baking box, obtain cake, it is standby；
(10) green tea extractive liquor and remaining D-sorbite, polydextrose, cake oil are added to the cream refrigerated together
In, dismissed, cake cream is made, it is standby；
(11) cake cream of step (10) is coated on the cake of step (11), the mulberry leaf powder cake is made.
Preferably, the temperature of the baking oven is 50-60 DEG C, and moisture is less than 4% after drying.
Preferably, the mesh number sieved described in step (4) is 500-600 mesh.
Preferably, the time fermented for the first time described in step (8) is 35-45min.
Preferably, the temperature toasted described in step (9) is 200-210 DEG C, and the time is 25-30min.
Preferably, the temperature refrigerated described in step (10) is 5-7 DEG C, and the time is 10-12h.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The present invention mulberry leaf powder cake used in raw material be Self- raising flour, mulberry leaf powder, corn flour, pumpkin powder, lemon juice,
Green tea extractive liquor, egg, milk powder, D-sorbite, polydextrose, chitosan, cream, beer yeast powder, white oil, cake oil and
Water.Wherein, mulberry leaf are sweet, hardship, cold in nature, contain abundant protein, crude fat, crude fibre and vitamins and other nutritious components, increase
Plus the nutritive value of mulberry leaf powder cake；Corn flour is fresh and sweet, containing certain sugar amount, can reduce the addition of carbohydrate, and containing abundant
The nutritional ingredient, nutrition such as protein, several amino acids, fat, vitamin, trace element, cellulose and several mineral materials magnesium
Value is very high, and magnesium has obvious anti-cancer effect, also containing anticancer factor glutathione, effectively improves human body anti-cancer and cancer-preventing energy
Power；Pumpkin powder contains the nutritional ingredients such as polysaccharide, carotenoid, pectin, cobalt and several amino acids, and nutritive value is very high, can be effective
Body's immunity is improved, promotes the metabolism of human body；Lemon juice contains citric acid, reduces greasy, promotion appetite；Green tea is carried
Liquid is taken to contain Tea Polyphenols, D-sorbite, chitosan, sesame oil, rice bran oil are crude antistaling agents, with certain antibacterial and antioxygen
Ability, can effective Shelf-life, sesame oil and rice bran oil also there is certain froth breaking to act on, improve cake surface smoothness；It is poly-
Glucose is water-soluble dietary fiber, and sugar content is low, it is easy to absorb, and with fat-reducing, maintaining beauty and keeping young, can reduce blood glucose and contain
Amount, is conducive to healthy；Cake oil is foaming agent, effectively shortens cream and kills time, moreover it is possible to makes the finished product tissue baked equal
Even and fine greasy, mouthfeel is soft；Lecithin is both nutrition fortifier, is good antioxidant again, can delay the oxidative rancidity of cake,
Increase cake nutritional ingredient；Sodium Polyacrylate can strengthen the protein cohesion in flour, prevent soluble starch and nutrition into
Divide and ooze out, improve the ductility and utilization rate of raw materials of dough, suppress cake because natural drying causes aging phenomenon, extend shelf
Phase, also make cake structure close, promote cake surface smooth；Sodium propionate has extensive for mould, saccharomycete and bacterium etc.
Antibacterial action, can make food preservative, Shelf-life；Stevioside is sweetener, and sugar content is low, reduces human body and takes the photograph sugar amount, sweet
Oxalic acid disodium and potassium citrate are acidic flavouring agents, effectively the acid-base property of regulation cake, improve cake mouthfeel and local flavor；These are former
Material formula is scientific and reasonable, is mutually acted synergistically from many aspects, effectively the shelf life of extension cake, improves mulberry leaf powder cake
Soluble solid content, have additional nutrients value, and sugar content and heat are low, prevent blood glucose from rising, and improves body immunity, increases egg
The mouthfeel of cake, unique flavor, taste sweet and sour taste, non-greasy is a kind of nutritional health food.
Embodiment
Technical scheme is clearly and completely described below by specific embodiment.
Embodiment 1
A kind of mulberry leaf powder cake, is mainly made up of following raw material：50 parts of Self- raising flour, 30 parts of mulberry leaf powder, corn
10 parts of powder, 10 parts of pumpkin powder, 7 parts of lemon juice, 7 parts of green tea extractive liquor, 15 parts of egg, 15 parts of milk powder, 10 parts of D-sorbite, poly- Portugal
10 parts of grape sugar, 5 parts of chitosan, 5 parts of sesame oil, 5 parts of rice bran oil, 3 parts of lecithin, 3 parts of sodium propionate, 8 parts of stevioside, glycyrrhizic acid two
2 parts of sodium, 2 parts of potassium citrate, 3 parts of Sodium Polyacrylate, 25 parts of cream, 10 parts of beer yeast powder, 10 parts of white oil, 3 parts of cake oil and
20 parts of water.
The expectation of said ratio is prepared into mulberry leaf powder cake using following methods, following steps are specifically included：
(1) fresh mulberry leaf removal of impurities is cleaned, drained away the water, be put into moisture after 50 DEG C of drying in oven, drying and be less than
4%, it is standby；
(2) pumpkin is allowanced for bark into capsule, is cut into block, be put into moisture after 50 DEG C of drying in oven, drying standby less than 4%；
(3) corn is dried into rear threshing, places into moisture after 50 DEG C of drying in oven, drying standby less than 4%；
(4) mulberry leaf, pumpkin and the corn of drying in step (1)-(3) are respectively put into crushing in pulverizer successively, cross 500
Mesh sieve, obtains mulberry leaf powder, pumpkin powder and corn flour, standby；
(5) weigh by weight Self- raising flour, mulberry leaf powder, pumpkin powder, corn flour, lecithin, sodium propionate, polydextrose,
Stevioside, disodium glycyrrhizinate, potassium citrate, Sodium Polyacrylate, milk powder and beer yeast powder, then 2/3rds mountain is weighed respectively
Pears sugar alcohol, 2/3rds polydextrose and chitosan, and add together in container, it is uniformly mixed, obtains mixture, it is standby
With；
(6) fresh lemon is removed the peel and be enucleated, fresh green tea removal of impurities is cleaned, and is drained away the water, then is squeezed the juice respectively, mistake
Filter, obtains lemon juice and green tea extractive liquor, standby；
(7) egg white and yolk will be separated, and will be stirred continuously yolk, it is uniformly dispersed, and add 1/2nd cake
Oil, continues to be uniformly mixed, and obtains egg liquid, standby；
(8) lemon juice, egg liquid, sesame oil, rice bran oil and white oil are added in mixture, stirring mixing adds water, after
Continuous stirring mixing, each material is stirred, and the 35min that ferments, and obtains fermentate, standby；
(9) fermentate fermented is injected in Cake mould, and is put into baking 30min in 200 DEG C of baking box, obtain egg
Cake, it is standby；
(10) cream is put at 5 DEG C and refrigerates 10h, add green tea extractive liquor and remaining D-sorbite, polydextrose,
Cake oil is dismissed, and cake cream is made, standby；
(11) cake cream of step (10) is coated on the cake of step (11), the mulberry leaf powder cake is made.
Embodiment 2
A kind of mulberry leaf powder cake, is mainly made up of following raw material：55 parts of Self- raising flour, 35 parts of mulberry leaf powder, corn
13 parts of powder, 13 parts of pumpkin powder, 8.5 parts of lemon juice, 8.5 parts of green tea extractive liquor, 17 parts of egg, 17 parts of milk powder, 13 parts of D-sorbite,
8 parts of chitosan, 6 parts of sesame oil, 6 parts of rice bran oil, 4 parts of lecithin, 4 parts of sodium propionate, 13 parts of polydextrose, 9 parts of stevioside, radix glycyrrhizae
3 parts of acid disodium, 3 parts of potassium citrate, 4 parts of Sodium Polyacrylate, 27 parts of cream, 13 parts of beer yeast powder, 11.5 parts of white oil, cake oil
4 parts and 25 parts of water.
The expectation of said ratio is prepared into mulberry leaf powder cake using following methods, following steps are specifically included：
(1) fresh mulberry leaf removal of impurities is cleaned, drained away the water, be put into moisture after 55 DEG C of drying in oven, drying and be less than
4%, it is standby；
(2) pumpkin is allowanced for bark into capsule, is cut into block, be put into moisture after 55 DEG C of drying in oven, drying standby less than 4%；
(3) corn is dried into rear threshing, places into moisture after 55 DEG C of drying in oven, drying standby less than 4%；
(4) mulberry leaf, pumpkin and the corn of drying in step (1)-(3) are respectively put into crushing in pulverizer successively, cross 550
Mesh sieve, obtains mulberry leaf powder, pumpkin powder and corn flour, standby；
(5) weigh by weight Self- raising flour, mulberry leaf powder, pumpkin powder, corn flour, lecithin, sodium propionate, polydextrose,
Stevioside, disodium glycyrrhizinate, potassium citrate, Sodium Polyacrylate, milk powder and beer yeast powder, then 2/3rds mountain is weighed respectively
Pears sugar alcohol, 2/3rds polydextrose and chitosan, and add together in container, it is uniformly mixed, obtains mixture, it is standby
With；
(6) fresh lemon is removed the peel and be enucleated, fresh green tea removal of impurities is cleaned, and is drained away the water, then is squeezed the juice respectively, mistake
Filter, obtains lemon juice and green tea extractive liquor, standby；
(7) egg white and yolk will be separated, and will be stirred continuously yolk, it is uniformly dispersed, and add 1/2nd cake
Oil, continues to be uniformly mixed, and obtains egg liquid, standby；
(8) lemon juice, egg liquid, sesame oil, rice bran oil and white oil are added in mixture, stirring mixing adds water, after
Continuous stirring mixing, each material is stirred, and the 40min that ferments, and obtains fermentate, standby；
(9) fermentate fermented is injected in Cake mould, and is put into baking 27min in 205 DEG C of baking box, obtain egg
Cake, it is standby；
(10) cream is put at 6 DEG C and refrigerates 11h, add green tea extractive liquor and remaining D-sorbite, polydextrose,
Cake oil is dismissed, and cake cream is made, standby；
(11) cake cream of step (10) is coated on the cake of step (11), the mulberry leaf powder cake is made.
Embodiment 3
A kind of mulberry leaf powder cake, is mainly made up of following raw material：60 parts of Self- raising flour, 40 parts of mulberry leaf powder, corn
It is 15 parts of powder, 15 parts of pumpkin powder, 10 parts of lemon juice, 10 parts of green tea extractive liquor, 20 parts of egg, 20 parts of milk powder, 15 parts of D-sorbite, poly-
15 parts of glucose, 10 parts of chitosan, 7 parts of sesame oil, 7 parts of rice bran oil, 5 parts of lecithin, 5 parts of sodium propionate, 10 parts of stevioside, radix glycyrrhizae
4 parts of acid disodium, 4 parts of potassium citrate, 5 parts of Sodium Polyacrylate, 30 parts of cream, 15 parts of beer yeast powder, 13 parts of white oil, cake oil 5
30 parts of part and water.
The expectation of said ratio is prepared into mulberry leaf powder cake using following methods, following steps are specifically included：
(1) fresh mulberry leaf removal of impurities is cleaned, drained away the water, be put into moisture after 60 DEG C of drying in oven, drying and be less than
4%, it is standby；
(2) pumpkin is allowanced for bark into capsule, is cut into block, be put into moisture after 60 DEG C of drying in oven, drying standby less than 4%；
(3) corn is dried into rear threshing, places into moisture after 60 DEG C of drying in oven, drying standby less than 4%；
(4) mulberry leaf, pumpkin and the corn of drying in step (1)-(3) are respectively put into crushing in pulverizer successively, cross 600
Mesh sieve, obtains mulberry leaf powder, pumpkin powder and corn flour, standby；
(5) weigh by weight Self- raising flour, mulberry leaf powder, pumpkin powder, corn flour, lecithin, sodium propionate, polydextrose,
Stevioside, disodium glycyrrhizinate, potassium citrate, Sodium Polyacrylate, milk powder and beer yeast powder, then 2/3rds mountain is weighed respectively
Pears sugar alcohol, 2/3rds polydextrose and chitosan, and add together in container, it is uniformly mixed, obtains mixture, it is standby
With；
(6) fresh lemon is removed the peel and be enucleated, fresh green tea removal of impurities is cleaned, and is drained away the water, then is squeezed the juice respectively, mistake
Filter, obtains lemon juice and green tea extractive liquor, standby；
(7) egg white and yolk will be separated, and will be stirred continuously yolk, it is uniformly dispersed, and add 1/2nd cake
Oil, continues to be uniformly mixed, and obtains egg liquid, standby；
(8) lemon juice, egg liquid, sesame oil, rice bran oil and white oil are added in mixture, stirring mixing adds water, after
Continuous stirring mixing, each material is stirred, and the 45min that ferments, and obtains fermentate, standby；
(9) fermentate fermented is injected in Cake mould, and is put into baking 25min in 210 DEG C of baking box, obtain egg
Cake, it is standby；
(10) cream is put at 7 DEG C and refrigerates 12h, add green tea extractive liquor and remaining D-sorbite, polydextrose,
Cake oil is dismissed, and cake cream is made, standby；
(11) cake cream of step (10) is coated on the cake of step (11), the mulberry leaf powder cake is made.
The application carries out following comparative example experiment, as a result as shown in table 1：
Comparative example 1：The raw material of mulberry leaf powder cake be Self- raising flour, egg, milk powder, D-sorbite, sesame oil, rice bran oil,
Chitosan, cream, beer yeast powder, white oil and water, other are identical with the embodiment of the present invention 1.
Comparative example 2：The raw material of mulberry leaf powder cake be Self- raising flour, egg, milk powder, cream, Sodium Polyacrylate, lecithin,
Sodium propionate, stevioside, beer yeast powder, white oil and water, other are identical with the embodiment of the present invention 1.
Comparative example 3：The raw material of mulberry leaf powder cake is Self- raising flour, mulberry leaf powder, corn flour, pumpkin powder, egg, milk powder, poly-
Glucose, cream, beer yeast powder, white oil and water, other are identical with the embodiment of the present invention 1.
Comparative example 4：The raw material of mulberry leaf powder cake is Self- raising flour, egg, milk powder, disodium glycyrrhizinate, potassium citrate, milk
Oil, beer yeast powder, cake oil and water, other are identical with the embodiment of the present invention 1.
Comparative example 5：The raw material of mulberry leaf powder cake is Self- raising flour, lemon juice, green tea extractive liquor, egg, milk powder, shell gather
Sugar, cream, beer yeast powder, cake oil and water, other are identical with the embodiment of the present invention 1.
The shelf life of the mulberry leaf powder cake of table 1 and soluble solid content
| Type | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Shelf life/day | 4.5 | 5.5 | 3.3 | 3.8 | 4.1 | 6.5 | 6.7 | 6.8 |
| Soluble solid content/% | 17 | 20 | 25 | 13 | 15 | 30 | 35 | 40 |
As known from Table 1, the shelf life of the mulberry leaf powder cake obtained by comparative example 1-5 and soluble solid content compare embodiment
1 is low, wherein, the shelf life of the mulberry leaf powder cake obtained by comparative example 2 is most long, the mulberry leaf powder cake obtained by comparative example 3 can
Dissolubility solid content is higher than other comparative examples；Embodiment 1-3 compares, the shelf life of mulberry leaf powder cake and soluble solid content with
The increase of raw material and improve.In summary, the composition of raw materials of mulberry leaf powder cake of the invention is the most scientific and reasonable, effectively extension
Shelf life, improves soluble solid content, and nutritive value is improved.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (8)
1. a kind of mulberry leaf powder cake, it is characterised in that be mainly made up of following raw material：50-60 parts of Self- raising flour, mulberry leaf
30-40 parts of powder, 10-15 parts of corn flour, 10-15 parts of pumpkin powder, 7-10 parts of lemon juice, 7-10 parts of green tea extractive liquor, egg 15-20
Part, 15-20 parts of milk powder, 10-15 parts of D-sorbite, 5-10 parts of chitosan, 5-7 parts of sesame oil, 5-7 parts of rice bran oil, lecithin 3-5
It is part, 3-5 parts of sodium propionate, 10-15 parts of polydextrose, 8-10 parts of stevioside, 2-4 parts of disodium glycyrrhizinate, 2-4 parts of potassium citrate, poly-
3-5 parts of PAA, 25-30 parts of cream, 10-15 parts of beer yeast powder, 10-13 parts of white oil, 3-5 parts of cake oil and water 20-30
Part.
2. mulberry leaf powder cake according to claim 1, it is characterised in that be mainly made up of following raw material：Low muscle
55 parts of flour, 35 parts of mulberry leaf powder, 13 parts of corn flour, 13 parts of pumpkin powder, 8.5 parts of lemon juice, 8.5 parts of green tea extractive liquor, egg 17
It is part, 17 parts of milk powder, 13 parts of D-sorbite, 8 parts of chitosan, 6 parts of sesame oil, 6 parts of rice bran oil, 4 parts of lecithin, 4 parts of sodium propionate, poly-
13 parts of glucose, 9 parts of stevioside, 3 parts of disodium glycyrrhizinate, 3 parts of potassium citrate, 4 parts of Sodium Polyacrylate, 27 parts of cream, beer ferment
25 parts of 13 parts of female powder, 11.5 parts of white oil, 4 parts of cake oil and water.
3. the preparation method of the mulberry leaf powder cake according to any one of claim 1-2, it is characterised in that specifically include with
Lower step：
(1) fresh mulberry leaf removal of impurities is cleaned, drained away the water, be put into drying in oven, it is standby；
(2) pumpkin is allowanced for bark into capsule, is cut into block, be put into drying in oven, it is standby；
(3) corn is dried into rear threshing, places into drying in oven, it is standby；
(4) mulberry leaf, pumpkin and the corn of drying in step (1)-(3) are respectively put into crushing in pulverizer successively, sieving is obtained
Mulberry leaf powder, pumpkin powder and corn flour, it is standby；
(5) Self- raising flour, mulberry leaf powder, pumpkin powder, corn flour, lecithin, sodium propionate, polydextrose, stevia rebaudianum are weighed by weight
Sugar, disodium glycyrrhizinate, potassium citrate, Sodium Polyacrylate, milk powder and beer yeast powder, then 2/3rds sorbose is weighed respectively
Alcohol, 2/3rds polydextrose and chitosan, and add together in container, it is uniformly mixed, obtains mixture, it is standby；
(6) fresh lemon is removed the peel and is enucleated, fresh green tea removal of impurities is cleaned, and is drained away the water, then is squeezed the juice respectively, is filtered,
Lemon juice and green tea extractive liquor are obtained, it is standby；
(7) egg white and yolk will be separated, and will be stirred continuously yolk, it is uniformly dispersed, and add 1/2nd cake oil, after
It is continuous to be uniformly mixed, egg liquid is obtained, it is standby；
(8) lemon juice, egg liquid, sesame oil, rice bran oil and white oil are added in mixture, stirring mixing adds water, continues to stir
Mixing is mixed, each material is stirred, and is fermented, dough is obtained, it is standby；
(9) fermentate fermented is injected in Cake mould, and is put into baking in baking box, obtain cake, it is standby；
(10) green tea extractive liquor and remaining D-sorbite, polydextrose, cake oil are added in the cream refrigerated together, entered
Row is dismissed, and cake cream is made, standby；
(11) cake cream of step (10) is coated on the cake of step (11), the mulberry leaf powder cake is made.
4. the preparation method of mulberry leaf powder cake according to claim 3, it is characterised in that：The temperature of the baking oven is 50-
60 DEG C, moisture is less than 4% after drying.
5. the preparation method of mulberry leaf powder cake according to claim 3, it is characterised in that：Sieved described in step (4)
Mesh number is 500-600 mesh.
6. the preparation method of mulberry leaf powder cake according to claim 3, it is characterised in that：Described in step (8) for the first time
The time of fermentation is 35-45min.
7. the preparation method of mulberry leaf powder cake according to claim 3, it is characterised in that：Toasted described in step (9)
Temperature is 200-210 DEG C, and the time is 25-30min.
8. the preparation method of mulberry leaf powder cake according to claim 3, it is characterised in that：Refrigerated described in step (10)
Temperature is 5-7 DEG C, and the time is 10-12h.
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Application publication date: 20171003 |