CN107259330A - A kind of gold steamed sponge cake and preparation method thereof - Google Patents
A kind of gold steamed sponge cake and preparation method thereof Download PDFInfo
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- CN107259330A CN107259330A CN201710535893.3A CN201710535893A CN107259330A CN 107259330 A CN107259330 A CN 107259330A CN 201710535893 A CN201710535893 A CN 201710535893A CN 107259330 A CN107259330 A CN 107259330A
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- compound
- pumpkin
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- wheat flour
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- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 title claims abstract description 20
- 239000010931 gold Substances 0.000 title claims abstract description 20
- 229910052737 gold Inorganic materials 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 37
- 150000001875 compounds Chemical class 0.000 claims abstract description 33
- 235000000832 Ayote Nutrition 0.000 claims abstract description 25
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 25
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 25
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 25
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 25
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 23
- 229930006000 Sucrose Natural products 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000011950 custard Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 5
- 229940100445 wheat starch Drugs 0.000 claims description 5
- 235000010855 food raising agent Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000006837 decompression Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000005720 sucrose Substances 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of gold steamed sponge cake, by mass percentage, it is made up of following raw material：Pumpkin 26 30%, white sugar 17 22%, starch 14 18%, wheat flour 14 18%, clear water 14 18%, ready-mixed oil 1 2%, custard powder 1 2%, duplex baking powder 0.2 0.3%, yeast 0.18 0.23%.A kind of preparation method of gold steamed sponge cake, comprises the following steps：（1）Weigh raw material；（2）Compound one processed；（3）Compound two processed；（4）Compound stirs evenly into slurry；（5）Enter mould and fermentation.Present invention advantage compared with prior art is：The present invention uses natural health food materials pumpkin, and pumpkin has a hypoglycemic decompression, toxin-expelling and face nourishing, physical fitness, spleen-and-stomach-invigorating, the effects such as improving immunity, then with the material such as smart wheat flour, sucrose, starch it is fermented it is refined form, mouthfeel Q bullets, delicate fragrance sweet tea mouthful, nutrient health.
Description
Technical field
The present invention relates to cake and preparation method thereof, more particularly to a kind of gold steamed sponge cake and preparation method thereof.
Background technology
Steamed sponge cake is distributed widely in the north and southern wide geographic area, is traditional cuisines of characteristic.It is made with sticky rice stewing, its taste
Delicate fragrance, is a kind of popular cake class food.Traditional steamed sponge cake removes and does not have hypoglycemic decompression, toxin-expelling and face nourishing, physical fitness, invigorating the spleen
Stomach invigorating, the effects such as improving immunity, but the health of people is not generally good enough now, because introducing pumpkin in traditional cuisines
Raw material, then combined with the material such as smart wheat flour, sucrose, starch, mouthfeel Q bullets, delicate fragrance sweet tea mouthful, nutrient health are produced, and have
Hypoglycemic is depressured, toxin-expelling and face nourishing, physical fitness, spleen-and-stomach-invigorating, the steamed sponge cake for the effects such as improving immunity, as those skilled in the art
Urgent problem to be solved.
The content of the invention
The present invention is that there is provided a kind of gold steamed sponge cake and preparation method thereof in order to solve above-mentioned deficiency.
The above-mentioned purpose of the present invention is realized by following technical scheme：A kind of gold steamed sponge cake, by mass percentage, by
Following raw material composition：Pumpkin 26-30%, white sugar 17-22%, starch 14-18%, wheat flour 14-18%, clear water 14-18%, ready-mixed oil
1-2%, custard powder 1-2%, duplex baking powder 0.2-0.3%, yeast 0.18-0.23%.
Preferably, a kind of gold steamed sponge cake, by mass percentage, is made up of following raw material：Pumpkin 27-29%, white sugar 18-
21%, starch 15-17%, wheat flour 15-17%, clear water 15-17%, ready-mixed oil 1.2-1.8%, custard powder 1.2-1.8%, are combined bulk
Agent 0.22-0.28%, yeast 0.18-0.22%.
Preferably, a kind of gold steamed sponge cake, by mass percentage, is made up of following raw material：Pumpkin 28.05%, white sugar 19.6%,
Starch 16%, wheat flour 16%, clear water 16.35%, ready-mixed oil 1.95%, custard powder 1.6%, duplex baking powder 0.26%, yeast
0.19%。
A kind of preparation method of gold steamed sponge cake, comprises the following steps：
（1）Weigh raw material：By pumpkin 26-30%, white sugar 17-22%, starch 14-18%, wheat flour 14-18%, clear water 14-18%, adjust
With oily 1-2%, custard powder 1-2%, duplex baking powder 0.2-0.3%, yeast 0.18-0.23% proportioning weighs raw material；
（2）Compound one processed：Pumpkin is cooked, and pasty state is mixed into white sugar, clear water is added and stirs, obtains mixed
Close material one；
（3）Compound two processed：Starch, wheat flour, custard powder, duplex baking powder and yeast are well mixed, compound two is obtained；
（4）Compound stirs evenly into slurry：Compound one is well mixed with compound two, and adds ready-mixed oil to stir evenly into slurry again；
（5）Enter mould and fermentation：By step（4）Gained slurry injects mould, is placed on about 38 DEG C of temperature, the fermentation room of humidity about 80%
Middle to be fermented, fermentation to pulp surface plays pore, then very hot oven boiling 10-20 minutes, is cooked and got product.
Present invention advantage compared with prior art is：The present invention uses natural health food materials pumpkin, and pumpkin has hypoglycemic
Decompression, toxin-expelling and face nourishing, physical fitness, spleen-and-stomach-invigorating, the effects such as improving immunity, then with the material such as smart wheat flour, sucrose, starch
Fermented refine forms, mouthfeel Q bullets, delicate fragrance sweet tea mouthful, nutrient health.
Embodiment
The present invention is described in further detail with reference to embodiment.
Embodiment 1：A kind of gold steamed sponge cake and preparation method thereof, by mass percentage, is made up of following raw material：Pumpkin
28.05%, white sugar 19.6%, starch 16%, wheat flour 16%, clear water 16.35%, ready-mixed oil 1.95%, custard powder 1.6% is combined bulk
Agent 0.26%, yeast 0.19%.
The preparation method of the gold steamed sponge cake, comprises the following steps：
（1）Weigh raw material：By pumpkin 28.05%, white sugar 19.6%, starch 16%, wheat flour 16%, clear water 16.35%, ready-mixed oil
1.95%, custard powder 1.6%, duplex baking powder 0.26%, the proportioning of yeast 0.19% weighs raw material；
（2）Compound one processed：Pumpkin is cooked, and pasty state is mixed into white sugar, clear water is added and stirs, obtains mixed
Close material one；
（3）Compound two processed：Starch, wheat flour, custard powder, duplex baking powder and yeast are well mixed, compound two is obtained；
（4）Compound stirs evenly into slurry：Compound one is well mixed with compound two, and adds ready-mixed oil to stir evenly into slurry again；
（5）Enter mould and fermentation：By step（4）Gained slurry injects mould, is placed on about 38 DEG C of temperature, the fermentation room of humidity about 80%
Middle to be fermented, fermentation to pulp surface plays pore, then very hot oven boiling 10-20 minutes, is cooked and got product.
Embodiment 2：A kind of gold steamed sponge cake, by mass percentage, is made up of following raw material：Pumpkin 26%, white sugar 22%, starch
14%, wheat flour 18%, clear water 17.62%, ready-mixed oil 1%, custard powder 1%, duplex baking powder 0.2%, yeast 0.18%.
The preparation method of the gold steamed sponge cake, comprises the following steps：
（1）Weigh raw material：By pumpkin 26%, white sugar 22%, starch 14%, wheat flour 18%, clear water 17.62%, ready-mixed oil 1%, lucky scholar
Powder 1%, duplex baking powder 0.2%, the proportioning of yeast 0.18% weighs raw material；
（2）Compound one processed：Pumpkin is cooked, and pasty state is mixed into white sugar, clear water is added and stirs, obtains mixed
Close material one；
（3）Compound two processed：Starch, wheat flour, custard powder, duplex baking powder and yeast are well mixed, compound two is obtained；
（4）Compound stirs evenly into slurry：Compound one is well mixed with compound two, and adds ready-mixed oil to stir evenly into slurry again；
（5）Enter mould and fermentation：By step（4）Gained slurry injects mould, is placed on about 38 DEG C of temperature, the fermentation room of humidity about 80%
Middle to be fermented, fermentation to pulp surface plays pore, then very hot oven boiling 10-20 minutes, is cooked and got product.
Embodiment 3：A kind of gold steamed sponge cake, by mass percentage, is made up of following raw material：Pumpkin 30%, white sugar 17%, starch
18%, wheat flour 14%, clear water 16.47%, ready-mixed oil 2%, custard powder 2%, duplex baking powder 0.3%, yeast 0.23%.
The preparation method of the gold steamed sponge cake, comprises the following steps：
（1）Weigh raw material：By pumpkin 30%, white sugar 17%, starch 18%, wheat flour 14%, clear water 16.47%, ready-mixed oil 2%, lucky scholar
Powder 2%, duplex baking powder 0.3%, the proportioning of yeast 0.23% weighs raw material；
（2）Compound one processed：Pumpkin is cooked, and pasty state is mixed into white sugar, clear water is added and stirs, obtains mixed
Close material one；
（3）Compound two processed：Starch, wheat flour, custard powder, duplex baking powder and yeast are well mixed, compound two is obtained；
（4）Compound stirs evenly into slurry：Compound one is well mixed with compound two, and adds ready-mixed oil to stir evenly into slurry again；
（5）Enter mould and fermentation：By step（4）Gained slurry injects mould, is placed on about 38 DEG C of temperature, the fermentation room of humidity about 80%
Middle to be fermented, fermentation to pulp surface plays pore, then very hot oven boiling 10-20 minutes, is cooked and got product.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright specification and embodiment content are made, or directly or indirectly it is used in other correlations
Technical field, is included within the scope of the present invention.
Claims (4)
1. a kind of gold steamed sponge cake, it is characterised in that：By mass percentage, it is made up of following raw material：Pumpkin 26-30%, white sugar 17-
22%, starch 14-18%, wheat flour 14-18%, clear water 14-18%, ready-mixed oil 1-2%, custard powder 1-2%, duplex baking powder 0.2-
0.3%, yeast 0.18-0.23%.
2. a kind of gold steamed sponge cake according to claim 1, it is characterised in that：By mass percentage, it is made up of following raw material：
Pumpkin 27-29%, white sugar 18-21%, starch 15-17%, wheat flour 15-17%, clear water 15-17%, ready-mixed oil 1.2-1.8%, lucky scholar
Powder 1.2-1.8%, duplex baking powder 0.22-0.28%, yeast 0.18-0.22%.
3. a kind of gold steamed sponge cake according to claim 1, it is characterised in that：By mass percentage, it is made up of following raw material：
Pumpkin 28.05%, white sugar 19.6%, starch 16%, wheat flour 16%, clear water 16.35%, ready-mixed oil 1.95%, custard powder 1.6% is combined
Leavening agent 0.26%, yeast 0.19%.
4. a kind of preparation method of gold steamed sponge cake, it is characterised in that：Comprise the following steps：
（1）Weigh raw material：By pumpkin 26-30%, white sugar 17-22%, starch 14-18%, wheat flour 14-18%, clear water 14-18%, adjust
With oily 1-2%, custard powder 1-2%, duplex baking powder 0.2-0.3%, yeast 0.18-0.23% proportioning weighs raw material；
（2）Compound one processed：Pumpkin is cooked, and pasty state is mixed into white sugar, clear water is added and stirs, obtains mixed
Close material one；
（3）Compound two processed：Starch, wheat flour, custard powder, duplex baking powder and yeast are well mixed, compound two is obtained；
（4）Compound stirs evenly into slurry：Compound one is well mixed with compound two, and adds ready-mixed oil to stir evenly into slurry again；
（5）Enter mould and fermentation：By step（4）Gained slurry injects mould, is placed on about 38 DEG C of temperature, the fermentation room of humidity about 80%
Middle to be fermented, fermentation to pulp surface plays pore, then very hot oven boiling 10-20 minutes, is cooked and got product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710535893.3A CN107259330A (en) | 2017-07-04 | 2017-07-04 | A kind of gold steamed sponge cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710535893.3A CN107259330A (en) | 2017-07-04 | 2017-07-04 | A kind of gold steamed sponge cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259330A true CN107259330A (en) | 2017-10-20 |
Family
ID=60071568
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710535893.3A Pending CN107259330A (en) | 2017-07-04 | 2017-07-04 | A kind of gold steamed sponge cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107259330A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520096A (en) * | 2016-02-02 | 2016-04-27 | 王永帮 | Pumpkin steamed sponge cake with chicken broth and corn flavor and preparation method of pumpkin steamed sponge cake |
-
2017
- 2017-07-04 CN CN201710535893.3A patent/CN107259330A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520096A (en) * | 2016-02-02 | 2016-04-27 | 王永帮 | Pumpkin steamed sponge cake with chicken broth and corn flavor and preparation method of pumpkin steamed sponge cake |
Non-Patent Citations (1)
| Title |
|---|
| 圆猪猪: "《巧厨娘家常菜•主食•烘焙一本全》", 30 June 2014, 青岛出版社 * |
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| 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: 20171020 |