CN108064907A - A kind of agaric highland barley wire drawing cake and preparation method thereof - Google Patents
A kind of agaric highland barley wire drawing cake and preparation method thereof Download PDFInfo
- Publication number
- CN108064907A CN108064907A CN201810092748.7A CN201810092748A CN108064907A CN 108064907 A CN108064907 A CN 108064907A CN 201810092748 A CN201810092748 A CN 201810092748A CN 108064907 A CN108064907 A CN 108064907A
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- highland barley
- agaric
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The present invention relates to a kind of agaric highland barley wire drawing cakes and preparation method thereof.The cake is according to 460~500 parts by weight of highland barley flour and Self- raising flour, 150~170 parts by weight of white granulated sugar, 110~130 parts by weight of edible oil, 600~800 parts by weight of egg, 300~500 parts by weight of milk, 20~40 parts by weight of agaric, the proportioning composition of 20~40 parts by weight of dried meat floss.The healthcare function that the present invention has based on agaric and highland barley, research is using highland barley flour as raw material, produce highland barley cake, while good mouthfeel, flavor, structural state is kept, the nutritive value and healthcare function of product can be significantly improved, the grain resource on China plateau is made full use of to develop staple food.Agaric is with the addition of in cake, agaric is sweet in flavor, mild-natured, and QI invigorating salubrity dredges stomach, has promoting blood circulation efficiency, and can prevent hypoferric anemia etc..Dried meat floss is also added into, while having additional nutrients, the cake that baking comes out is made to have hot candied effect.Highland barley agaric wire drawing cake, it is convenient quick and health delicious, have a vast market prospect.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of agaric highland barley wire drawing cake and preparation method thereof.
Background technology
Agaric is sweet in flavor, mild-natured, can QI invigorating salubrity, have promoting blood circulation efficiency, and hypoferric anemia etc. can be prevented, can blood-nourishing preserve youthful looks,
It is ruddy to make us skin, it is radiant, stomach can be dredged, lubricates enteron aisle, while also have certain help to hyperpietic, have
Many medicinal efficacies.But the eating method of agaric is simple, is mainly used in cold and dressed with sauce, stir-fry and stew product, is seldom applied in staple food.
Highland barley is called naked barley, is a kind of specific type of barley.Barley nutritional is extremely abundant, has " three high two low selenium-rich " (high egg
In vain, high microsteping, homovitamin and low fat, low sugar, rich in selenium) the characteristics of, especially highland barley is rich in beta glucan, and content is
3.66%~8.62%, it occupies first of global barley.Beta glucan has gut purge, adjusts blood glucose, reduce cholesterol, improve immunity
Etc. physiological functions, in addition also containing the physiologically active ingredients such as tocol, dietary fiber in highland barley, have it is anti-oxidant, give protection against cancer, prevent
Angiocardiopathy, artery sclerosis and raising immunity and other effects.In recent years, the nutritive value enriched with highland barley and the doctor protruded
Medicine health-care effect obtains the confirmation of modern medicine, and the cereal crops of this most Plateau Characteristic of highland barley are increasingly subject to the green grass or young crops of people
It looks at.At present, the main converted products of domestic and international highland barley mainly has barley wine, highland barley tsamba, highland barley malted products, highland barley β-Portugal
The series of products such as glycan, Barley Greeg, dietary fiber, the market space is smaller, and does not give full play to its nutrition health-care functions.Cause
This, highland barley also resides in the research and development of popular food as a kind of rain fed crops of characteristic, processing prospect.
Cake is a kind of popular cake.Due to it is convenient, structure is fine and smooth, mouthfeel is soft and deep is disappeared by vast
Expense person likes.But the characteristics of cake height is sugared, high grease limits its application.
The content of the invention
To make up existing product blank, the present invention provides a kind of agaric highland barley wire drawing cakes and preparation method thereof.The egg
Cake has good mouthfeel, flavor and tissue morphology, improves the nutritive value and healthcare function of cake.
The present invention adopts the following technical scheme that a kind of production method of agaric highland barley wire drawing cake comprises the following steps：
S1. highland barley flour and Self- raising flour are crossed into 100 mesh sieves, according to mass ratio 1:1~2:3 are uniformly mixed；
S2. according to 460~500 parts by weight of highland barley flour and Self- raising flour, 150~170 parts by weight of white granulated sugar, edible oil 110
~130 parts by weight, 600~800 parts by weight of egg, 300~500 parts by weight of milk, 20~40 parts by weight of agaric, dried meat floss 20~40
Parts by weight weigh each raw material；
S3. agaric cleaned, be soaked, shredding into slice, dried meat floss is torn into filament；
S4. the egg white of egg with yolk is separated, egg white is quickly stirred to the foam volume of egg white and be expanded to original 2
Times, the centesimal lemon juice of egg white quality is added in, continues stirring to the intensive uniform tiny shape of formation of foam, is beaten until lifting
Egg device foam is considered as albumen into overhead kick shape and dismisses completion.In whipping process, white granulated sugar is added in by several times；
S5. edible oil and milk are added in into highland barley flour and Self- raising flour, uniform batter is mixed, by 1/3rd volumes
Egg white foams add in batter and stir evenly, then add in remaining egg white foams and stir evenly to batter, are eventually adding dried meat floss and wood
Ear stirs evenly, and cake paste is made；Cake paste is poured into Cake mould, addition is advisable with the 2/3 of Cake mould volume；
S6. the temperature of oven is set as 170 DEG C~190 DEG C of face fire, and 170 DEG C~200 DEG C of the fire in a stove before fuel is added toasts 20min, cake table
Face can come out of the stove when being in dark brown, be taken out after ripe, to get agaric highland barley wire drawing cake when cooling 2 is small.
Preferably, the highland barley flour and Self- raising flour mass ratio are 1:1.
Preferably, 480 parts by weight of highland barley flour and Self- raising flour, 160 parts by weight of white granulated sugar, 120 parts by weight of edible oil, egg
700 parts by weight, 400 parts by weight of milk, 30 parts by weight of agaric, 30 parts by weight of dried meat floss.
In the step S5, before cake paste pours into Cake mould, one layer of edible oil of Cake mould primary coat.
Stirring mentioned in the above method is stirred along same direction, stirring or counterclockwise stirring clockwise.
The egg being previously mentioned in formula of the invention each each means the mixture of egg white and yolk, although the egg white of each egg and
For yolk there are slight difference, whens materials is that whole egg weighs, and egg takes total amount as 3 or more, can then recognize after mixing
It is the egg white in each batch preparation method and the ratio of yolk without significant difference, therefore the numerical value is to determine numerical value.
The healthcare function that the present invention has in itself based on agaric and highland barley is studied using highland barley flour as raw material, produced
Highland barley cake, while good mouthfeel, flavor, structural state is kept, nutritive value and the guarantor that can significantly improve product
Health-care function makes full use of the grain resource on China plateau to develop staple food, has preferable application prospect.The cake of the present invention
In also added agaric.Agaric is sweet in flavor, mild-natured, has many medicinal efficacies.Energy QI invigorating salubrity, has promoting blood circulation efficiency, and can prevent
Hypoferric anemia etc., can blood-nourishing preserve youthful looks, it is ruddy to make us skin, radiant, can dredge stomach, lubricates enteron aisle, while to height
Blood pressure patient also has certain help.Secondly, dried meat floss is also added into, while having additional nutrients, the cake that baking comes out is made to have wire drawing
Effect.Highland barley agaric wire drawing cake, it is convenient quick and health delicious, have a vast market prospect.
Description of the drawings
Fig. 1 is agaric highland barley wire drawing cake prepared by the present invention.
Specific embodiment
The present invention is described in detail below by specific embodiment, but is not limited the scope of the invention.Unless otherwise specified, originally
Experimental method is conventional method used by invention, and experiment equipment used, material, reagent etc. can be obtained from commercial channel.
Embodiment 1
S1. highland barley flour and Self- raising flour are crossed into 100 mesh sieves, according to mass ratio 1:1 is uniformly mixed；
S2. according to highland barley flour and Self- raising flour 480g, white granulated sugar 160g, edible oil 120g, egg 700g, milk 400g,
Agaric 30g, dried meat floss 30g weigh each raw material；
S3. agaric cleaned, be soaked, shredding into slice, dried meat floss is torn into filament；
S4. the egg white of egg with yolk is separated, egg white is quickly stirred to the foam volume of egg white and be expanded to original 2
Times, the centesimal lemon juice of egg white quality is added in, continues stirring to the intensive uniform tiny shape of formation of foam, is beaten until lifting
Egg device foam is considered as albumen into overhead kick shape and dismisses completion.In whipping process, white granulated sugar is added in by several times；
S5. edible oil and milk are added in into highland barley flour and Self- raising flour, uniform batter is mixed, by 1/3rd volumes
Egg white foams add in batter and stir evenly, then add in remaining egg white foams and stir evenly to batter, are eventually adding dried meat floss and wood
Ear stirs evenly, and cake paste is made；Before cake paste pours into Cake mould, one layer of edible oil of Cake mould primary coat, by cake
Paste pours into Cake mould, and addition is advisable with the 2/3 of Cake mould volume；
S6. the temperature of oven is set as 180 DEG C of face fire, and 180 DEG C of the fire in a stove before fuel is added toasts 20min, when cake surface is in dark brown
It can come out of the stove, be taken out after ripe, to get agaric highland barley wire drawing cake when cooling 2 is small.
Embodiment 2
S1. highland barley flour and Self- raising flour are crossed into 100 mesh sieves, according to mass ratio 1:2 are uniformly mixed；
S2. according to highland barley flour and Self- raising flour 480g, white granulated sugar 160g, edible oil 120g, egg 700g, milk 400g,
Agaric 30g, dried meat floss 30g weigh each raw material；
S3. agaric cleaned, be soaked, shredding into slice, dried meat floss is torn into filament；
S4. the egg white of egg with yolk is separated, egg white is quickly stirred to the foam volume of egg white and be expanded to original 2
Times, the centesimal lemon juice of egg white quality is added in, continues stirring to the intensive uniform tiny shape of formation of foam, is beaten until lifting
Egg device foam is considered as albumen into overhead kick shape and dismisses completion.In whipping process, white granulated sugar is added in by several times；
S5. edible oil and milk are added in into highland barley flour and Self- raising flour, uniform batter is mixed, by 1/3rd volumes
Egg white foams add in batter and stir evenly, then add in remaining egg white foams and stir evenly to batter, are eventually adding dried meat floss and wood
Ear stirs evenly, and cake paste is made；Before cake paste pours into Cake mould, one layer of edible oil of Cake mould primary coat, by cake
Paste pours into Cake mould, and addition is advisable with the 2/3 of Cake mould volume；
S6. the temperature of oven is set as 180 DEG C of face fire, and 180 DEG C of the fire in a stove before fuel is added toasts 20min, when cake surface is in dark brown
It can come out of the stove, be taken out after ripe, to get agaric highland barley wire drawing cake when cooling 2 is small.
Embodiment 3
S1. highland barley flour and Self- raising flour are crossed into 100 mesh sieves, according to mass ratio 2:3 are uniformly mixed；
S2. according to highland barley flour and Self- raising flour 480g, white granulated sugar 160g, edible oil 120g, egg 700g, milk 400g,
Agaric 30g, dried meat floss 30g weigh each raw material；
S3. agaric cleaned, be soaked, shredding into slice, dried meat floss is torn into filament；
S4. the egg white of egg with yolk is separated, egg white is quickly stirred to the foam volume of egg white and be expanded to original 2
Times, the centesimal lemon juice of egg white quality is added in, continues stirring to the intensive uniform tiny shape of formation of foam, is beaten until lifting
Egg device foam is considered as albumen into overhead kick shape and dismisses completion.In whipping process, white granulated sugar is added in by several times；
S5. edible oil and milk are added in into highland barley flour and Self- raising flour, uniform batter is mixed, by 1/3rd volumes
Egg white foams add in batter and stir evenly, then add in remaining egg white foams and stir evenly to batter, are eventually adding dried meat floss and wood
Ear stirs evenly, and cake paste is made；Before cake paste pours into Cake mould, one layer of edible oil of Cake mould primary coat, by cake
Paste pours into Cake mould, and addition is advisable with the 2/3 of Cake mould volume；
S6. the temperature of oven is set as 180 DEG C of face fire, and 180 DEG C of the fire in a stove before fuel is added toasts 20min, when cake surface is in dark brown
It can come out of the stove, be taken out after ripe, to get agaric highland barley wire drawing cake when cooling 2 is small.
1st, food subjective appreciation：
At random 7 people is asked to be tasted, given a mark according to table 1, it is that sample finally scores to take its average value.
1 cake aesthetic quality's index of table
2. food subjective appreciation fraction and analysis
2 highland barley flour of table：Flour=1:1 subjective appreciation
3 highland barley flour of table：Flour=1:2 subjective appreciation
4 highland barley flour of table：Flour=2:3 subjective appreciation
Understand that the additive amount of different highland barley flours has a great impact to the flavor of cake from the subjective appreciation data of table 2-4.
Cake when highland barley flour additive amount is the 50% of total mixed powder produced by (embodiment 1), every organoleptic indicator scores and other
The cake of group compares, and index score in every respect is in medium.Highland barley flour additive amount is the cake of 30% (embodiment 2),
Organoleptic quality evaluations score declines substantially, and total score is relatively low, cake can be caused to be collapsed in the ripe later stage cake of baking, hence it is evident that influence
To the bulkiness of cake, the product sensory poor quality produced.Highland barley flour additive amount is commented for 40% (embodiment 3) product is comprehensive
Valency highest, highland barley cake surface is in golden yellow, and uniform color, shape specification, protuberance is normal, and interior tissue is more uniform, mouthfeel
It is soft fragrant and sweet, simultaneous with highland barley and the distinctive flavor of agaric.
The above is only the preferable specific embodiment of the invention, but the protection domain of the invention is not
This is confined to, in the technical scope that any one skilled in the art discloses in the invention, according to the present invention
The technical solution of creation and its inventive concept are subject to equivalent substitution or change, should all cover the invention protection domain it
It is interior.
Claims (5)
1. a kind of production method of agaric highland barley wire drawing cake, which is characterized in that comprise the following steps：
S1. highland barley flour and Self- raising flour are crossed into 100 mesh sieves, according to mass ratio 1：1~2：3 are uniformly mixed；
S2. according to 460~500 parts by weight of highland barley flour and Self- raising flour, 150~170 parts by weight of white granulated sugar, edible oil 110~130
Parts by weight, 600~800 parts by weight of egg, 300~500 parts by weight of milk, 20~40 parts by weight of agaric, 20~40 weight of dried meat floss
Part weighs each raw material；
S3. agaric cleaned, be soaked, shredding into slice, dried meat floss is torn into filament；
S4. the egg white of egg with yolk is separated, egg white is quickly stirred to the foam volume of egg white and be expanded to original 2 times,
The centesimal lemon juice of egg white quality is added in, continues stirring to the intensive uniform tiny shape of formation of foam, in whipping process,
White granulated sugar is added in by several times；
S5. edible oil and milk are added in into the mixed highland barley flours of step S1 and Self- raising flour, uniform batter is mixed, by three points
One of the egg white foams of volume add in batter and stir evenly, then add in remaining egg white foams and stir evenly to batter, finally plus
Enter dried meat floss and agaric stirs evenly, cake paste is made；
S6. the temperature of oven is set as 170 DEG C~190 DEG C of face fire, and 170 DEG C~200 DEG C of the fire in a stove before fuel is added toasts 20min, takes out, cooling 2
Hour is to get agaric highland barley wire drawing cake.
2. according to the method described in claim 1, it is characterized in that, the highland barley flour and Self- raising flour mass ratio are 1:1.
3. according to the method described in claim 1, it is characterized in that, 480 parts by weight of highland barley flour and Self- raising flour, white granulated sugar 160
Parts by weight, 120 parts by weight of edible oil, 700 parts by weight of egg, 400 parts by weight of milk, 30 parts by weight of agaric, 30 parts by weight of dried meat floss.
4. according to the method described in claim 1, it is characterized in that, in the step S5, cake paste pour into Cake mould it
Before, one layer of edible oil of Cake mould primary coat.
5. a kind of agaric highland barley wire drawing cake is prepared according to any methods of claim 1-4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810092748.7A CN108064907A (en) | 2018-01-31 | 2018-01-31 | A kind of agaric highland barley wire drawing cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810092748.7A CN108064907A (en) | 2018-01-31 | 2018-01-31 | A kind of agaric highland barley wire drawing cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN108064907A true CN108064907A (en) | 2018-05-25 |
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ID=62156933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810092748.7A Pending CN108064907A (en) | 2018-01-31 | 2018-01-31 | A kind of agaric highland barley wire drawing cake and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477071A (en) * | 2019-09-19 | 2019-11-22 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | A kind of high dietary-fiber highland barley whole wheat cake and preparation method thereof |
| CN110934172A (en) * | 2019-12-16 | 2020-03-31 | 泉州师范学院 | Chlorella hot-rolled cake and making method thereof |
| CN113907115A (en) * | 2021-10-12 | 2022-01-11 | 车国风 | Cake with hot wires and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715222A (en) * | 2012-07-18 | 2012-10-10 | 蒋泳 | Agaric health care cake |
| CN102960408A (en) * | 2012-12-05 | 2013-03-13 | 迪庆香格里拉青稞资源开发有限公司 | Highland barley cake |
| CN107296075A (en) * | 2017-07-13 | 2017-10-27 | 那曲地区金诚青稞食品生产有限公司 | Composition of raw materials of highland barley cake and preparation method thereof |
-
2018
- 2018-01-31 CN CN201810092748.7A patent/CN108064907A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715222A (en) * | 2012-07-18 | 2012-10-10 | 蒋泳 | Agaric health care cake |
| CN102960408A (en) * | 2012-12-05 | 2013-03-13 | 迪庆香格里拉青稞资源开发有限公司 | Highland barley cake |
| CN107296075A (en) * | 2017-07-13 | 2017-10-27 | 那曲地区金诚青稞食品生产有限公司 | Composition of raw materials of highland barley cake and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477071A (en) * | 2019-09-19 | 2019-11-22 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | A kind of high dietary-fiber highland barley whole wheat cake and preparation method thereof |
| CN110934172A (en) * | 2019-12-16 | 2020-03-31 | 泉州师范学院 | Chlorella hot-rolled cake and making method thereof |
| CN113907115A (en) * | 2021-10-12 | 2022-01-11 | 车国风 | Cake with hot wires and making method thereof |
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Application publication date: 20180525 |