CN107581222A - A kind of konjaku cake and preparation method thereof - Google Patents
A kind of konjaku cake and preparation method thereof Download PDFInfo
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- CN107581222A CN107581222A CN201711071097.5A CN201711071097A CN107581222A CN 107581222 A CN107581222 A CN 107581222A CN 201711071097 A CN201711071097 A CN 201711071097A CN 107581222 A CN107581222 A CN 107581222A
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Abstract
The present invention provides a kind of formula of konjaku cake, and raw material includes：Egg, white sugar, honey, cake oil, cake mix, baking powder, face powder, water, konjaku flour, salt, soybean oil.The preparation method of konjaku cake of the present invention adds refined konjaku flour on the basis of the preparation of traditional cake, pass through the research and improvement to rational formula, the konjaku cake produced, cake can not only developed to auxotype, health direction and provides foundation, moreover it is possible to the health food as Healthy People, sub-health population, obesity patient etc..
Description
Technical field
The invention belongs to field of food, more particularly, to a kind of konjaku cake and preparation method thereof.
Background technology
Konjaku other Ming Amorphophalus rivieris, are perennial Araeceae herbaceous plant.Konjaku has multiple pharmacological effect, and konjaku contains Portugal
Glycosides glycan, it is a kind of high-molecular compound, there is very strong water imbibition, volume is inflatable 80~100 times after water suction, is not easy after food
Absorption is digested, but cholesterol and bile acid can be adsorbed, has certain effectiveness to reducing blood pressure to reduce cardiovascular disease and break out.Konjaku is also
Antitumor action can be played by improving body's immunity.
Konjaku can remove interior free yl and anti-aging, delays cranial glia cell, cardiac muscle cell and big-and-middle intra-arterial
The ager process of chrotoplast, prevention of arterial atherosis, the function of the improvement heart, brain and blood vessel.Konjaku also has defecating feces excretion, evil spirit
Taro contains abundant plant cellulose, promotes gastrointestinal peristalsis, " logical without rushing down ", have " enteron aisle street cleaner " effect, accelerates excretion body
Interior harmful toxins, prevention and the generation for reducing disease, moreover it is possible to effectively protect stomach lining, clean coat of the stomach.Konjaku can reduce cholesterol
And triglycerides, preventing hypertension, angiocardiopathy and diabetes.Konjak glucomannan has very strong Swelling Capacity, water suction
Turn into viscous fiber element afterwards, viscous fiber can slow down food from stomach to small intestine by delaying to digest and absorb nutriment.By
In the absorption for reducing monose, the synthesis of aliphatic acid in vivo is also declined, play a part of fat-reducing；Glucomannans water suction is swollen
Occipitoposterior position (of the fetus) gives birth to a kind of satiety, plays the effect of keeping on a diet to a certain extent；Glucomannans relaxes bowel, make part not by
The nutriment of absorption excludes with excrement, plays a part of defaecation and loses weight.Calcic is higher in konjaku, when eating konjaku, chews rotten
Konjaku contacted with acidic gastric juice, calcium just starts to dissolve, then from stomach absorb, have the function that to replenish the calcium, suitable for various calcium deficiency
Crowd.
Konjaku also contains soluble dietary fiber, and this fiber is very effective to suppressing postprandial blood sugar rise, thus konjaku flour
And its product is all the preferable antihypelipidemic foodstuff of diabetic.In addition it contains 10 several amino acids of needed by human body and more
Kind of trace element, with more low-protein, low fat, the characteristic such as high microsteping and water imbibition are strong, expansion rate is high.Its medicinal efficacy
With a variety of auxiliary curative effects such as reducing blood lipid, hypoglycemic, hypotensive, fat-reducing, beauty, health care, defaecation.Konjaku cake is traditional
Refined konjaku flour is added in cake processing technology, by the research and improvement to rational formula, the konjaku cake produced, no
Cake can only developed to auxotype, health direction and provides foundation, moreover it is possible to as Healthy People, diabetic, obesity
The health food of patient etc..
With the enhancing of health care consciousness, people consume to the quality requirement more and more higher of food and also tend to nutrition, are good for
Health.Konjaku is made into various functions food to play its various functions by present people, includes the expanded food containing konjaku
Product, konjaku capsule, konjak noodle, konjaku capsule etc., konjaku flour is added during cake production, can both make cake that there is phase
Healthcare function is answered, improves its nutritive value, also imparts cake new taste and color and luster, can further enrich and expand cake city
.Konjaku cake is also a kind of pharmacological action that can give full play to konjaku, while with the food of good dry, it is now magic
Taro cake is typically with small-scale, and based on family manufacture, formula and technique are also relatively more random, and the making of konjaku cake is not formed admittedly
Fixed manufacturing process.
The content of the invention
It is an object of the invention to provide a kind of special taste, and nutritive value is high, easily realizes the konjaku egg of normalizing operation
The composition of raw materials and manufacture craft of cake.
The technical scheme is that：
A kind of formula of konjaku cake, raw material include：Egg, white sugar, honey, cake oil, cake mix, baking powder, face powder,
Water, konjaku flour, salt, soybean oil.
A kind of formula of konjaku cake, the composition of raw material include according to ratio of weight and number：Egg 10-20 parts, white sugar 10-15
Part, honey 0.5-1.5 parts, cake oil 0.5-1.5 parts, cake mix 220-280 parts, baking powder 0.5-1.0 parts, face powder 0.05-
0.15 part, water 20-30 parts, konjaku flour 0.2-0.8 parts, salt 0.2-0.4 parts, soybean oil 5-9 parts.
A kind of formula of konjaku cake, the composition of raw material include according to ratio of weight and number：15 parts of egg, 12 parts of white sugar, honeybee
1 part of honey, 1 part of cake oil, 250 parts of cake mix, 0.8 part of baking powder, 0.1 part of face powder, 25 parts of water, 0.5 part of konjaku flour, salt 0.3
Part, 7 parts of soybean oil.
The cake mix is Self- raising flour.
The water is plain boiled water or distilled water.
The honey is Mel Jujubae.
The soybean oil selects oleum sojae.
The particle diameter of the konjaku flour is 0.01 μm -0.1 μm.
A kind of preparation technology of konjaku cake：
(1) when raw material prepares, matched more than and prepare raw material, egg, which shells, separates yolk-egg white；Flour sieving,
Prevent block powder ball from being pasted into egg, disperseed flour uneven, cause have caking hard-core in finished product cake.
(2) after yolk-egg white separation, egg white and sugar requirement break into foam-like, add the white sugar of honey total amount 2/3rds,
Continue to dismiss more, fine and closely woven and stablize to bubble, 3 times or so of volumetric expansion is advisable；In yolk add water and 1/3rd it is white
Sugar, carry out a direction clockwise or counterclockwise and dismiss, soybean oil and konjaku flour are added before dismissing, beat to egg liquid exquisiteness and be
Only, the protein liquid beaten is poured into egg yolk paste and be gently mixed, until uniformly.
(3) after being well mixed cake mix, baking powder, face powder, salt, good albumen and egg white mixed above are poured into by several times
In, carefully up turned from bottom with rubber squeegee, be well mixed egg paste and flour, during mixing will according to same direction, with
Exempt from egg paste defoaming.
(4) appropriate vegetable oil is poured into the cake paste being stirred, continues to turn uniformly.
(5) last layer cake oil is smeared on Cake mould, the cake paste mixed is poured into Cake mould, injection molding should be at 10 points
Complete in clock, flour sinks in being pasted to prevent egg, product quality is become knot, and 0.5-0.7 times of mold height is advisable during injection molding.
(6) cake is put into baking box baking, and the time is 40-80 minutes, and temperature is fiery 120-180 DEG C up and down.
In preparation process, to be baked in time after cake paste sabot, otherwise can cause defoaming, cause quality deflation or thick
Firmly.Cake should not repeatedly open fire door when toasting, and batter is sunk against the influence expanded with heat and contract with cold.Cake after maturation will
Come out of the stove in time, otherwise cake is easily collapsed or tightened, and influences texture.Konjaku flour adds the hardness that can influence cake too much, rises very little
Less than its medical value, the present invention is in the case where ensureing mouthfeel, addition konjaku flour increase medical value, and health is nutritious.
The particle diameter of konjaku flour is most important to the mouthfeel of cake, and konjaku flour is typically relatively thick, has kind of coarse food grain during edible
Feel, konjaku flour is prepared into a diameter of 0.01 μm -0.1 μm of molecule, delicate mouthfeel, konjaku cake prepared by the present invention by the present invention
Special taste, it is suitable for people of all ages.
The preparation method of konjaku cake of the present invention adds refined konjaku flour on the basis of the preparation of traditional cake, by right
The research and improvement of rational formula, the konjaku cake produced, cake can be not only set to develop offer to auxotype, health direction
Foundation, moreover it is possible to health food as Healthy People, sub-health population, obesity patient etc..
Embodiment
Presently preferred embodiments of the present invention is illustrated below, but is not limited to the embodiment of following finite number.
Embodiment 1
A kind of formula of konjaku cake, raw material include：
Egg：3.0kg
White sugar：2.5kg
Honey：0.3kg
Cake oil：0.2kg
Cake mix：25kg
Baking powder：0.15kg
Face powder：0.02kg
Water：5.0kg
Konjaku flour：0.10kg
Salt：0.06kg
Soybean oil：1.4kg
Preparation technology：
(1) when raw material prepares, matched more than and prepare raw material, egg, which shells, separates yolk-egg white；Flour sieving,
Prevent block powder ball from being pasted into egg, disperseed flour uneven, cause have caking hard-core in finished product cake.
(2) after yolk-egg white separation, egg white and sugar requirement break into foam-like, add honey total amount 1.67kg white sugar, after
Continuous to dismiss more, fine and closely woven and stablize to bubble, 3 times or so of volumetric expansion is advisable；Water and 0.83kg white sugar are added in yolk, is entered
Row clockwise or counterclockwise dismiss by a direction, adds soybean oil and konjaku flour before dismissing, beats untill egg liquid exquisiteness, stirring
The protein liquid accomplished fluently, which is poured into egg yolk paste, to be gently mixed, until uniformly.
(3) after being well mixed cake mix, baking powder, face powder, salt, good albumen and egg white mixed above are poured into by several times
In, carefully up turned from bottom with rubber squeegee, be well mixed egg paste and flour, during mixing will according to same direction, with
Exempt from egg paste defoaming.
(4) appropriate vegetable oil is poured into the cake paste being stirred, continues to turn uniformly.
(5) last layer cake oil is smeared on Cake mould, the cake paste mixed is poured into Cake mould, injection molding should be at 10 points
Complete in clock, flour sinks in being pasted to prevent egg, product quality is become knot, and 0.5 times of mold height is advisable during injection molding.
(6) cake is put into baking box baking, and the time is 60 minutes, and temperature is 150 DEG C of fire up and down.
Embodiment 2
A kind of formula of konjaku cake, raw material include：
Egg：1.5kg
White sugar：1.2kg
Honey：0.1kg
Cake oil：0.1kg
Cake mix：25kg
Baking powder：0.08kg
Face powder：0.01kg
Water：2.5kg
Konjaku flour：0.05kg
Salt：0.03kg
Soybean oil：0.7kg
Preparation technology：
(1) when raw material prepares, matched more than and prepare raw material, egg, which shells, separates yolk-egg white；Flour sieving,
Prevent block powder ball from being pasted into egg, disperseed flour uneven, cause have caking hard-core in finished product cake.
(2) after yolk-egg white separation, egg white and sugar requirement break into foam-like, add honey total amount 0.9kg white sugar, continue
Dismiss more, fine and closely woven and stablize to bubble, 3 times or so of volumetric expansion is advisable；Water and 0.3kg white sugar are added in yolk, is carried out
A direction is dismissed clockwise or counterclockwise, is added soybean oil and konjaku flour before dismissing, is beaten untill egg liquid exquisiteness, whipping
Good protein liquid, which is poured into egg yolk paste, to be gently mixed, until uniformly.
(3) after being well mixed cake mix, baking powder, face powder, salt, good albumen and egg white mixed above are poured into by several times
In, carefully up turned from bottom with rubber squeegee, be well mixed egg paste and flour, during mixing will according to same direction, with
Exempt from egg paste defoaming.
(4) appropriate vegetable oil is poured into the cake paste being stirred, continues to turn uniformly.
(5) last layer cake oil is smeared on Cake mould, the cake paste mixed is poured into Cake mould, injection molding should be at 10 points
Complete in clock, flour sinks in being pasted to prevent egg, product quality is become knot, and 0.5 times of mold height is advisable during injection molding.
(6) cake is put into baking box baking, and the time is 50 minutes, and temperature is 130 DEG C of fire up and down.
Embodiment 3
A kind of formula of konjaku cake, raw material include：
Egg：1.2kg
White sugar：1.0kg
Honey：0.08kg
Cake oil：0.08kg
Cake mix：20kg
Baking powder：0.05kg
Face powder：0.008kg
Water：2.0kg
Konjaku flour：0.03kg
Salt：0.02kg
Soybean oil：0.5kg
Preparation technology：
(1) when raw material prepares, matched more than and prepare raw material, egg, which shells, separates yolk-egg white；Flour sieving,
Prevent block powder ball from being pasted into egg, disperseed flour uneven, cause have caking hard-core in finished product cake.
(2) after yolk-egg white separation, egg white and sugar requirement break into foam-like, add honey total amount 0.67kg white sugar, after
Continuous to dismiss more, fine and closely woven and stablize to bubble, 3 times or so of volumetric expansion is advisable；Water and 0.33 white sugar are added in yolk, is carried out
A direction is dismissed clockwise or counterclockwise, is added soybean oil and konjaku flour before dismissing, is beaten untill egg liquid exquisiteness, whipping
Good protein liquid, which is poured into egg yolk paste, to be gently mixed, until uniformly.
(3) after being well mixed cake mix, baking powder, face powder, salt, good albumen and egg white mixed above are poured into by several times
In, carefully up turned from bottom with rubber squeegee, be well mixed egg paste and flour, during mixing will according to same direction, with
Exempt from egg paste defoaming.
(4) appropriate vegetable oil is poured into the cake paste being stirred, continues to turn uniformly.
(5) last layer cake oil is smeared on Cake mould, the cake paste mixed is poured into Cake mould, injection molding should be at 10 points
Complete in clock, flour sinks in being pasted to prevent egg, product quality is become knot, and 0.5 times of mold height is advisable during injection molding.
(6) cake is put into baking box baking, and the time is 40 minutes, and temperature is 130 DEG C of fire up and down.
One embodiment of the present of invention is described in detail above, but the content is only the preferable implementation of the present invention
Example, it is impossible to be considered as the practical range for limiting the present invention.All equivalent changes made according to the present patent application scope and improvement
Deng, all should still belong to the present invention patent covering scope within.
Claims (9)
- A kind of 1. formula of konjaku cake, it is characterised in that：Raw material includes：Egg, white sugar, honey, cake oil, cake mix, baking powder, face powder, water, konjaku flour, salt, soybean oil.
- A kind of 2. formula of konjaku cake according to claim 1, it is characterised in that：The composition of raw material includes according to ratio of weight and number：Egg 10-20 parts, white sugar 10-15 parts, honey 0.5-1.5 parts, cake oil 0.5-1.5 parts, cake mix 220-280 parts, baking powder 0.5-1.0 parts, face powder 0.05-0.15 parts, water 20-30 parts, konjaku flour 0.2-0.8 parts, salt 0.2-0.4 parts, soybean oil 5-9 parts.
- A kind of 3. formula of konjaku cake according to claim 1, it is characterised in that：The composition of raw material is according to parts by weight Than including：15 parts of egg, 12 parts of white sugar, 1 part of honey, 1 part of cake oil, 250 parts of cake mix, 0.8 part of baking powder, 0.1 part of face powder, 25 parts of water, 0.5 part of konjaku flour, 0.3 part of salt, 7 parts of soybean oil.
- A kind of 4. formula of konjaku cake according to claim any one of 1-3, it is characterised in that：The cake mix is low Gluten flour.
- A kind of 5. formula of konjaku cake according to claim any one of 1-3, it is characterised in that：The water is plain boiled water Or distilled water.
- A kind of 6. formula of konjaku cake according to claim any one of 1-3, it is characterised in that：The honey is jujube flower Honey.
- A kind of 7. formula of konjaku cake according to claim any one of 1-3, it is characterised in that：The soybean oil selection Oleum sojae.
- A kind of 8. formula of konjaku cake according to claim any one of 1-3, it is characterised in that：The grain of the konjaku flour Footpath is 0.01 μm -0.1 μm.
- 9. the preparation technology of the konjaku cake described in claim any one of 1-3：(1) when raw material prepares, matched more than and prepare raw material, egg, which shells, separates yolk-egg white；Flour sieving, to prevent There is block powder ball to be pasted into egg, disperse flour uneven, cause have caking hard-core in finished product cake；(2) after yolk-egg white separation, egg white and sugar requirement break into foam-like, add the white sugar of honey total amount 2/3rds, continue Dismiss more, fine and closely woven and stablize to bubble, 3 times or so of volumetric expansion is advisable；Water and 1/3rd white sugar are added in yolk, is entered Row clockwise or counterclockwise dismiss by a direction, adds soybean oil and konjaku flour before dismissing, beats untill egg liquid exquisiteness, stirring The protein liquid accomplished fluently, which is poured into egg yolk paste, to be gently mixed, until uniformly；(3) after being well mixed cake mix, baking powder, face powder, salt, pour into by several times in good albumen and egg white mixed above, Carefully up turned from bottom with rubber squeegee, be well mixed egg paste and flour, will be according to same direction, in order to avoid egg during mixing Paste defoaming；(4) appropriate vegetable oil is poured into the cake paste being stirred, continues to turn uniformly；(5) last layer cake oil is smeared on Cake mould, the cake paste mixed is poured into Cake mould, injection molding should be in 10 minutes Complete, flour sinks in being pasted to prevent egg, product quality is become knot, and 0.5-0.7 times of mold height is advisable during injection molding；(6) cake is put into baking box baking, and the time is 40-80 minutes, and temperature is fiery 120-180 DEG C up and down.
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| CN201711071097.5A CN107581222A (en) | 2017-11-03 | 2017-11-03 | A kind of konjaku cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711071097.5A CN107581222A (en) | 2017-11-03 | 2017-11-03 | A kind of konjaku cake and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868701A (en) * | 2021-02-24 | 2021-06-01 | 江南大学 | Resistant starch cake containing konjac flour and preparation method thereof |
| CN113040194A (en) * | 2021-04-28 | 2021-06-29 | 张家港福吉佳食品股份有限公司 | A crisp cake containing rhizoma Amorphophalli powder and its preparation method |
| CN113317342A (en) * | 2021-06-28 | 2021-08-31 | 山东星光首创生物科技有限公司 | White peach-oolong flavored dry cake formula and preparation method thereof |
| CN114732039A (en) * | 2021-12-31 | 2022-07-12 | 张家港福吉佳食品股份有限公司 | High-fiber low-sugar cake containing konjac flour and making method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868701A (en) * | 2021-02-24 | 2021-06-01 | 江南大学 | Resistant starch cake containing konjac flour and preparation method thereof |
| CN113040194A (en) * | 2021-04-28 | 2021-06-29 | 张家港福吉佳食品股份有限公司 | A crisp cake containing rhizoma Amorphophalli powder and its preparation method |
| CN113317342A (en) * | 2021-06-28 | 2021-08-31 | 山东星光首创生物科技有限公司 | White peach-oolong flavored dry cake formula and preparation method thereof |
| CN114732039A (en) * | 2021-12-31 | 2022-07-12 | 张家港福吉佳食品股份有限公司 | High-fiber low-sugar cake containing konjac flour and making method thereof |
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Application publication date: 20180116 |