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 PDF

Info

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
Authority
CN
China
Prior art keywords
parts
cake
mulberry leaf
powder
standby
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710264069.9A
Other languages
Chinese (zh)
Inventor
韦合英
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangxi Gangbei District Guigang City Xin Farming Cooperatives Silkworm Raising
Original Assignee
Guangxi Gangbei District Guigang City Xin Farming Cooperatives Silkworm Raising
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guangxi Gangbei District Guigang City Xin Farming Cooperatives Silkworm Raising filed Critical Guangxi Gangbei District Guigang City Xin Farming Cooperatives Silkworm Raising
Priority to CN201710264069.9A priority Critical patent/CN107223682A/en
Publication of CN107223682A publication Critical patent/CN107223682A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/20Partially or completely coated products
    • A21D13/24Partially or completely coated products coated after baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/20Partially or completely coated products
    • A21D13/28Partially or completely coated products characterised by the coating composition
    • 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

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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Non-Alcoholic Beverages (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

A kind of mulberry leaf powder cake and preparation method thereof
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.
CN201710264069.9A 2017-04-21 2017-04-21 A kind of mulberry leaf powder cake and preparation method thereof Pending CN107223682A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710264069.9A CN107223682A (en) 2017-04-21 2017-04-21 A kind of mulberry leaf powder cake and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710264069.9A CN107223682A (en) 2017-04-21 2017-04-21 A kind of mulberry leaf powder cake and preparation method thereof

Publications (1)

Publication Number Publication Date
CN107223682A true CN107223682A (en) 2017-10-03

Family

ID=59934163

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710264069.9A Pending CN107223682A (en) 2017-04-21 2017-04-21 A kind of mulberry leaf powder cake and preparation method thereof

Country Status (1)

Country Link
CN (1) CN107223682A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108308239A (en) * 2018-02-02 2018-07-24 宁夏麦尔乐食品股份有限公司 A kind of potato cake and preparation method thereof
CN108514006A (en) * 2018-04-11 2018-09-11 陕西安康花旗食品有限公司 A kind of mulberry leaf cake and processing method
CN111011435A (en) * 2019-12-23 2020-04-17 上海元祖梦果子股份有限公司 Formula and making method of sesame cake blank

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689043A (en) * 2013-11-19 2014-04-02 江南大学 Recipe of rubusoside-contained sugar-free matcha cake
CN103749603A (en) * 2013-12-20 2014-04-30 江苏科技大学 Mulberry leaf cake premixing powder and preparation method and application thereof
CN104397122A (en) * 2014-11-24 2015-03-11 青岛高哲思服饰有限公司 Fruit cake and preparation method thereof
CN105123846A (en) * 2015-08-12 2015-12-09 花晓雯 Highland barley cake and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689043A (en) * 2013-11-19 2014-04-02 江南大学 Recipe of rubusoside-contained sugar-free matcha cake
CN103749603A (en) * 2013-12-20 2014-04-30 江苏科技大学 Mulberry leaf cake premixing powder and preparation method and application thereof
CN104397122A (en) * 2014-11-24 2015-03-11 青岛高哲思服饰有限公司 Fruit cake and preparation method thereof
CN105123846A (en) * 2015-08-12 2015-12-09 花晓雯 Highland barley cake and preparation method thereof

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
宋喜云等: "桑叶营养蛋糕的研制", 《职大学报》 *
张文华等: "《生物化学与微生物学》", 30 June 2012, 海洋出版社 *
沙希迪: "《贝雷油脂化学与工艺学》", 31 July 2016, 中国轻工业出版社 *
潘道东: "《功能性食品添加剂》", 31 January 2006, 中国轻工业出版社 *
郑建仙: "《功能性食品(第二卷)》", 30 September 1999, 中国轻工业出版社 *
陈健等: "《食品化学原理》", 28 February 2015, 华南理工大学出版社 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108308239A (en) * 2018-02-02 2018-07-24 宁夏麦尔乐食品股份有限公司 A kind of potato cake and preparation method thereof
CN108514006A (en) * 2018-04-11 2018-09-11 陕西安康花旗食品有限公司 A kind of mulberry leaf cake and processing method
CN111011435A (en) * 2019-12-23 2020-04-17 上海元祖梦果子股份有限公司 Formula and making method of sesame cake blank

Similar Documents

Publication Publication Date Title
CN102308899B (en) Fruit-vegetable juice agar fruit jelly and preparation method thereof
CN103750495B (en) Production method of potato solid beverage
CN105815414A (en) Quinoa cookie and preparation method for same
CN107853525A (en) More nutritious food solid beverages that a kind of natural plants based on Konjak dietary fiber are made
CN109105521A (en) Bean powder nutritious food and preparation method
CN105660973A (en) Preserved green plum food without additives and making method thereof
CN105028654A (en) Black garlic and milk chewable tablet and preparation method thereof
KR101175208B1 (en) method of manufacturing batter for quick cake contained Han-La citrus fruits and quick cake manufactured by the batter
CN107223682A (en) A kind of mulberry leaf powder cake and preparation method thereof
CN106173851A (en) A kind of dumplings rich in unsaturated fatty acid
CN103947926B (en) A kind of black kidney bean Job's tears bean vermicelli
KR101402079B1 (en) Method for preparation of functional walnut steamed bread having blueberry
CN102160617A (en) Cooked wheaten food containing fresh cooked persimmon ingredients and preparation process thereof
CN107307407A (en) A kind of fruit ferment drink
CN107183119A (en) One kind smears tea bread and preparation method thereof
CN107114629A (en) The processing method of Kiwi berry composite beverage
CN106819329A (en) A kind of sea-buckthorn rose fruitcake and preparation method thereof
CN105725051A (en) Passion fruit glue pudding and preparation method thereof
KR20170051872A (en) Method of aronia cookies
CN109527288A (en) A kind of konjaku, yam health care composite beverage and preparation method thereof
CN105685879A (en) Bean paste cake suitable for being eaten in summer and production method thereof
CN113367302A (en) Low-sugar tremella and snow pear compound jam and preparation method thereof
CN105238631A (en) Mandarin orange and glutinous rice wine
CN107927067A (en) A kind of nourishing pastry and preparation method thereof
CN110810880B (en) Passion fruit, rose and sea buckthorn pastry and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20171003