CN108064907A - A kind of agaric highland barley wire drawing cake and preparation method thereof - Google Patents

Abstract

The invention relates to a fungus and highland barley shredded cake and a preparation method thereof. The cake comprises 460-500 parts by weight of highland barley powder and low-gluten flour, 150-170 parts by weight of white granulated sugar, 110-130 parts by weight of edible oil, 600-800 parts by weight of eggs, 300-500 parts by weight of milk, and 20-40 parts by weight of fungus. 20-40 parts by weight of meat floss. Based on the health-care functions of fungus and highland barley, the present invention researches to use highland barley flour as raw material to produce highland barley cakes, which can obviously improve the nutritional value and health-care functions of the products while maintaining good taste, flavor and tissue state, fully Utilize the grain resources of my country's plateau to develop staple food. The fungus is added to the cake. The fungus is sweet in taste, calm in nature, nourishes qi and strengthens the body, clears the stomach, has the effect of promoting blood circulation, and can prevent and treat iron deficiency anemia. Meat floss is also added to increase nutrition while making the baked cake have a silky effect. The shredded highland barley fungus cake is convenient, fast, healthy and delicious, and has broad market prospects.

Description

A fungus highland barley shredded cake and its preparation method

technical field

The invention relates to the field of food, in particular to a fungus and highland barley shredded cake and a preparation method thereof.

Background technique

Fungus is sweet in taste, flat in nature, can benefit qi and strengthen the body, has the effect of invigorating blood circulation, and can prevent and treat iron deficiency anemia, etc. It is also helpful for blood pressure patients and has many medicinal effects. But the edible method of fungus is simple, it is mainly used in cold salad, fried and stewed dishes, and it is rarely used in staple food. Highland barley, also known as naked barley, is a special type of barley. Highland barley is extremely nutritious and has the characteristics of "three highs and two lows rich in selenium" (high protein, high fiber, high vitamins, low fat, low sugar, rich in selenium), especially highland barley is rich in β-glucan, with a content of 3.66 % ~ 8.62%, ranking first in the world's barley. β-glucan has physiological functions such as clearing the intestines, regulating blood sugar, lowering cholesterol, and improving immunity. In addition, highland barley also contains physiologically active components such as tocols and dietary fiber, which have anti-oxidation, anti-cancer, and cardiovascular disease prevention. Arteriosclerosis and improve immunity and other effects. In recent years, as the rich nutritional value and outstanding medical and health effects of highland barley have been confirmed by modern medicine, highland barley, a cereal crop with the most plateau characteristics, has become more and more popular. At present, the main processed products of highland barley at home and abroad mainly include highland barley wine, highland barley tsampa, highland barley malt products, highland barley β-glucan, barley chlorophyll, dietary fiber and other products. The market space is small and has not been fully utilized. Its nutritional and health effects. Therefore, as a characteristic miscellaneous grain crop, the processing prospect of highland barley lies in the research and development of popular food.

Cake is a popular pastry. It is deeply loved by consumers because of its convenient eating, delicate structure and soft taste. However, the characteristics of high sugar and high fat in cake limit its application.

Contents of the invention

In order to make up for the gap in the existing products, the invention provides a fungus and highland barley shredded cake and a preparation method thereof. The cake has good taste, flavor and texture, and improves the nutritional value and health function of the cake.

The present invention adopts following technical scheme, a kind of preparation method of black fungus highland barley shredded cake, comprises the following steps:

S1. Pass the highland barley powder and low-gluten flour through a 100-mesh sieve, and mix them evenly according to the mass ratio of 1:1 to 2:3;

S2. According to 460-500 parts by weight of highland barley powder and low-gluten flour, 150-170 parts by weight of white granulated sugar, 110-130 parts by weight of edible oil, 600-800 parts by weight of eggs, 300-500 parts by weight of milk, and 20-40 parts by weight of fungus 20-40 parts by weight of dried meat floss take each raw material;

S3. Wash the fungus, soak it, cut it into thin strips, and tear the meat floss into filaments;

S4. Separate the egg white from the egg yolk, stir the egg white quickly until the foam volume of the egg white expands to twice the original volume, add lemon juice with 1% of the mass of the egg white, and continue stirring until the foam forms a dense and uniform fine shape, until it is lifted When the egg beater foams into a barbed shape, it is considered that the egg white is finished. During the stirring process, add the white sugar gradually;

S5. Add edible oil and milk to highland barley flour and low-gluten flour, mix to form a uniform batter, add one-third of the volume of egg white foam to the batter and mix well, then add the remaining egg white foam to the batter and stir well, finally add meat floss and Stir the fungus evenly to make a cake batter; pour the cake batter into the cake mold, the amount added should be 2/3 of the volume of the cake mold;

S6. Set the temperature of the oven at 170°C to 190°C for the surface fire, and 170°C to 200°C for the bottom fire. Bake for 20 minutes. When the surface of the cake turns dark brown, it can be taken out of the oven. After it is mature, take it out and let it cool for 2 hours. cake.

Preferably, the mass ratio of the highland barley flour to the low-gluten flour is 1:1.

Preferably, 480 parts by weight of highland barley powder and low-gluten flour, 160 parts by weight of white granulated sugar, 120 parts by weight of edible oil, 700 parts by weight of eggs, 400 parts by weight of milk, 30 parts by weight of fungus, and 30 parts by weight of dried meat floss.

In the step S5, before the cake batter is poured into the cake mold, the bottom of the cake mold is coated with a layer of edible oil.

The stirring mentioned in the above method is all stirring in the same direction, clockwise stirring or counterclockwise stirring.

The eggs mentioned in the formulas of the present invention all refer to the mixture of egg white and egg yolk. Although there are slight differences in the egg white and egg yolk of each egg, they are all weighed from whole eggs when taking materials, and the total amount of eggs taken is more than 3 , after mixing, it can be considered that there is no significant difference in the ratio of egg white to egg yolk in each batch of preparation methods, so this value is a definite value.

Based on the health-care functions of fungus and highland barley, the present invention researches the use of highland barley flour as a raw material to produce highland barley cakes, which can significantly improve the nutritional value and health-care functions of the product while maintaining good taste, flavor and texture. Making full use of my country's plateau grain resources to develop staple foods has a good application prospect. Fungus is also added in the cake of the present invention. Fungus is sweet in taste, flat in nature, and has many medicinal effects. It can nourish Qi and strengthen the body, has the effect of promoting blood circulation, and can prevent and treat iron deficiency anemia. Secondly, meat floss is also added to increase nutrition while making the baked cake have a silky effect. The shredded highland barley fungus cake is convenient, fast, healthy and delicious, and has broad market prospects.

Description of drawings

Fig. 1 is the fungus highland barley shredded cake prepared by the present invention.

Detailed ways

The present invention is described in detail below through specific examples, but the protection scope of the present invention is not limited. Unless otherwise specified, the experimental methods used in the present invention are conventional methods, and the experimental equipment, materials, reagents, etc. used can be obtained from commercial channels.

Example 1

S1. Pass the highland barley powder and the low-gluten flour through a 100-mesh sieve, and mix them evenly according to the mass ratio of 1:1;

S2. Weigh each raw material according to 480g of highland barley powder and low-gluten flour, 160g of white granulated sugar, 120g of edible oil, 700g of eggs, 400g of milk, 30g of fungus, and 30g of dried meat floss;

S3. Wash the fungus, soak it, cut it into thin strips, and tear the meat floss into filaments;

S4. Separate the egg white from the egg yolk, stir the egg white quickly until the foam volume of the egg white expands to twice the original volume, add lemon juice with 1% of the mass of the egg white, and continue stirring until the foam forms a dense and uniform fine shape, until it is lifted When the egg beater foams into a barbed shape, it is considered that the egg white is finished. During the stirring process, add the white sugar gradually;

S5. Add edible oil and milk to highland barley flour and low-gluten flour, mix to form a uniform batter, add one-third of the volume of egg white foam to the batter and mix well, then add the remaining egg white foam to the batter and stir well, finally add meat floss and Stir the fungus evenly to make a cake batter; before pouring the cake batter into the cake mold, coat the bottom of the cake mold with a layer of cooking oil, pour the cake batter into the cake mold, and the amount added should be 2/3 of the volume of the cake mold;

S6. Set the temperature of the oven at 180°C for the surface fire and 180°C for the bottom fire. Bake for 20 minutes. When the surface of the cake turns dark brown, it can be taken out of the oven. After it is mature, take it out and cool it for 2 hours to get the fungus and highland barley shredded cake.

Example 2

S1. Pass the highland barley powder and low-gluten flour through a 100-mesh sieve, and mix them evenly according to the mass ratio of 1:2;

S2. Weigh each raw material according to 480g of highland barley powder and low-gluten flour, 160g of white granulated sugar, 120g of edible oil, 700g of eggs, 400g of milk, 30g of fungus, and 30g of dried meat floss;

S3. Wash the fungus, soak it, cut it into thin strips, and tear the meat floss into filaments;

S4. Separate the egg white from the egg yolk, stir the egg white quickly until the foam volume of the egg white expands to twice the original volume, add lemon juice with 1% of the mass of the egg white, and continue stirring until the foam forms a dense and uniform fine shape, until it is lifted When the egg beater foams into a barbed shape, it is considered that the egg white is finished. During the stirring process, add the white sugar gradually;

S5. Add edible oil and milk to highland barley flour and low-gluten flour, mix to form a uniform batter, add one-third of the volume of egg white foam to the batter and mix well, then add the remaining egg white foam to the batter and mix well, finally add meat floss and Stir the fungus evenly to make a cake batter; before pouring the cake batter into the cake mold, coat the bottom of the cake mold with a layer of cooking oil, pour the cake batter into the cake mold, and the amount added should be 2/3 of the volume of the cake mold;

S6. Set the temperature of the oven at 180°C for the surface fire and 180°C for the bottom fire. Bake for 20 minutes. When the surface of the cake turns dark brown, it can be taken out of the oven. After it is mature, take it out and cool it for 2 hours to get the fungus and highland barley shredded cake.

Example 3

S1. Pass the highland barley powder and the low-gluten flour through a 100-mesh sieve, and mix them evenly according to the mass ratio of 2:3;

S2. Weigh each raw material according to 480g of highland barley powder and low-gluten flour, 160g of white granulated sugar, 120g of edible oil, 700g of eggs, 400g of milk, 30g of fungus, and 30g of dried meat floss;

S3. Wash the fungus, soak it, cut it into thin strips, and tear the meat floss into filaments;

S4. Separate the egg white from the egg yolk, stir the egg white quickly until the foam volume of the egg white expands to twice the original volume, add lemon juice with 1% of the mass of the egg white, and continue stirring until the foam forms a dense and uniform fine shape, until it is lifted When the egg beater foams into a barbed shape, it is considered that the egg white is finished. During the stirring process, add the white sugar gradually;

S5. Add edible oil and milk to highland barley flour and low-gluten flour, mix to form a uniform batter, add one-third of the volume of egg white foam to the batter and mix well, then add the remaining egg white foam to the batter and stir well, finally add meat floss and Stir the fungus evenly to make a cake batter; before pouring the cake batter into the cake mold, coat the bottom of the cake mold with a layer of cooking oil, pour the cake batter into the cake mold, and the amount added should be 2/3 of the volume of the cake mold;

S6. Set the temperature of the oven at 180°C for the surface fire and 180°C for the bottom fire. Bake for 20 minutes. When the surface of the cake turns dark brown, it can be taken out of the oven. After it is mature, take it out and cool it for 2 hours to get the fungus and highland barley shredded cake.

1. Food sensory evaluation:

Randomly invite 7 people to taste, score according to Table 1, and take the average value as the final score of the sample.

Table 1 Cake sensory quality index

2. Food sensory evaluation scores and analysis

Table 2 Barley Flour: Sensory Evaluation of Flour = 1:1

Table 3 Highland barley flour: sensory evaluation of flour = 1:2

Table 4 Highland barley flour: sensory evaluation of flour=2:3

From the sensory evaluation data in Table 2-4, it can be seen that the addition of different highland barley flour has a great influence on the flavor of the cake. When the highland barley flour addition is 50% of the total mixed flour (embodiment 1), the cakes made, each sensory index score is compared with the cakes of other groups, and the index scores in all aspects are in the middle. The addition of highland barley flour is 30% (embodiment 2) of the cake, the sensory quality evaluation score drops significantly, and the total score is also low, which will cause the cake to collapse in the later stage of baking and maturity, which will obviously affect the bulkiness of the cake. The sensory quality of the product is poor. The addition of highland barley powder is 40% (Example 3). The comprehensive evaluation of the product is the highest. The surface of the highland barley cake is golden yellow, uniform in color, standardized in shape, normal in bulge, relatively uniform in internal structure, soft and sweet in taste, and contains highland barley and fungus Unique flavor.

The above is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto, any person familiar with the technical field within the technical scope of the disclosure of the present invention, according to the present invention Any equivalent replacement or change of the created technical solution and its inventive concept shall be covered within the scope of protection of the present invention.

Claims (5)

1. a kind of preparation method of black fungus highland barley wire drawing cake is characterized in that, comprises the following steps: S1. Pass the highland barley flour and low-gluten flour through a 100-mesh sieve, and mix them evenly according to the mass ratio of 1:1 to 2:3; S2. According to 460-500 parts by weight of highland barley powder and low-gluten flour, 150-170 parts by weight of white granulated sugar, 110-130 parts by weight of edible oil, 600-800 parts by weight of eggs, 300-500 parts by weight of milk, and 20-40 parts by weight of fungus 20-40 parts by weight of dried meat floss take each raw material; S3. Wash the fungus, soak it, cut it into thin strips, and tear the meat floss into filaments; S4. Separate the egg white from the egg yolk, stir the egg white quickly until the foam volume of the egg white expands to twice the original volume, add lemon juice with 1% of the mass of the egg white, and continue stirring until the foam forms a dense and uniform fine shape. During the process, add white granulated sugar in portions; S5. Add edible oil and milk to the highland barley flour and low-gluten flour mixed in step S1, and mix to form a uniform batter. Add one-third of the volume of egg white foam to the batter and stir evenly, then add the remaining egg white foam to the batter and stir evenly , and finally add meat floss and fungus and stir evenly to make a cake batter; S6. Set the temperature of the oven at 170°C to 190°C for the surface fire, and 170°C to 200°C for the bottom fire, bake for 20 minutes, take it out, and cool for 2 hours to get the fungus and highland barley shredded cake. 2. method according to claim 1, is characterized in that, described highland barley flour and low-gluten flour mass ratio are 1:1. 3. The method according to claim 1, characterized in that 480 parts by weight of highland barley flour and low-gluten flour, 160 parts by weight of white granulated sugar, 120 parts by weight of edible oil, 700 parts by weight of eggs, 400 parts by weight of milk, and 30 parts by weight of fungus part, 30 parts by weight of meat floss. 4. The method according to claim 1, characterized in that, in the step S5, before the cake batter is poured into the cake mold, the bottom of the cake mold is coated with a layer of edible oil. 5. A fungus and highland barley silk cake prepared according to any one of claims 1-4.