CN108244186A - One kind zero adds health cake and preparation method thereof - Google Patents
One kind zero adds health cake and preparation method thereof Download PDFInfo
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- CN108244186A CN108244186A CN201711465798.7A CN201711465798A CN108244186A CN 108244186 A CN108244186 A CN 108244186A CN 201711465798 A CN201711465798 A CN 201711465798A CN 108244186 A CN108244186 A CN 108244186A
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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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
- 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
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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
- 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
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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
- 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
- A21D2/366—Tubers, roots
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Abstract
One kind zero adds health cake and preparation method thereof, it is related to food processing technology field, it is made of following parts by weight of component, 100 parts by weight of Self- raising flour, 300 parts by weight of egg, 110 parts by weight of white sugar, 2 parts by weight of salt, 4 parts by weight of lemon juice, 40~80 parts by weight of milk, 60 parts by weight of edible oil, 10~20 parts by weight of kudzuvine root starch, 10~20 parts by weight of cornstarch, 40~80 parts by weight of root of kudzu vine extract.Dispensing and feedstock processing；Albumen is dismissed；Make yolk batter；Mix yolk and albumen；Molding, the face become reconciled cannot be put into viscously in Cake mould；Baking, mold is put into baking box and is toasted, and baking temperature is gets angry 210 degree, lower fiery 170 degree, and the time is 15 minutes；Bread after baking is naturally cooled to room temperature by cooling packing, by net weight 30g standard packs.The present invention does not add additive, and has the characteristics of apparent delicate mouthfeel, pleasing appearance, while have the function of good health-care body-nourishing, and simple for process, suitable population is wide.
Description
Technical field
The present invention relates to food processing technology field, specially one kind zero adds health cake and preparation method thereof.
Background technology
Cake is a kind of food that can make us loosening mood, has selection to eat cake in worry according to many people are investigated
Custom, cover various worries using this part of happy taste, cake relies on unique Western-style style, various product
Kind, receive pursuing for consumers in general, gradually become the another scenery of catering industry again, the life style in China by
The usage amount of gradually westernization, rice and Chinese style flour-made food continuously decreases, this causes cake to be received by China consumers in general, city
Field situation is very optimistic, and sales volume is in the trend risen year by year, and cake industry relies on its form convenient and efficient, rich in nutrition,
It is deep to be liked by consumers in general as one of industry most popular both at home and abroad.
In the contemporary life for pursuing taste, people also have food higher want while problem of food and clothing is met
It asks, health, nutrition, environmental protection etc. is also answered while meeting mouthfeel requirement.And cake kind and the big multiphase of taste currently on the market
Poor less nutritional ingredient is insufficient, can not meet pursuit of the people to food functionality, and most of cake is all in the market
It is added to a certain amount of additive, such as preservative, emulsifier, pigment, baking powder.Although cake is given in the appearance of food additives
Market brings delicious and industrialization development, also improves the dangerous property coefficient of human-body safety index, although each is eaten
The toxicity of product additive is all very low, but if the intake in diet is excessive, still may bring side effect.Therefore exploitation one
Kind is tasty, natural high-quality and zero addition cake with health role is current one important development side in cake market
To.
For cake as kind important in sweets, women is always the most important consumer group, therefore it is suitable to research and develop one kind
The health cake of women has very big market potentiality.We use high-quality natural raw material, do not add any additive packet
Baking powder is included, makes zero addition cake of a beauty and health care.Our research and development meaning is：First, advocate back to nature；The
Two, advocate natural health beauty；Third advocates zero addition；4th, pay attention to improving one's skills.It is truly realized and provides one kind for people
It is tasty, it is full of nutrition, and the zero addition cake of health care.
Invention content
The technical problems to be solved by the invention are that providing one kind does not add any additive, has beauty and health care health care
Effect, suitable population is wide, simple for process zero addition health cake.
One kind zero adds health cake, is made of following parts by weight of component, 100 parts by weight of Self- raising flour, 300 weight of egg
Part, 110 parts by weight of white sugar, 2 parts by weight of salt, 4 parts by weight of lemon juice, 4080 parts by weight of milk, 60 parts by weight of edible oil, kudzuvine root starch
10~20 parts by weight, 10~20 parts by weight of cornstarch, 40~80 parts by weight of root of kudzu vine extract.
It is preferred that it is made of following parts by weight of component, 100 parts by weight of Self- raising flour, 300 parts by weight of egg, 110 weight of white sugar
Part, 2 parts by weight of salt, 4 parts by weight of lemon juice, 60 parts by weight of milk, 60 parts by weight of edible oil, 15 parts by weight of kudzuvine root starch, corn form sediment
15 parts by weight of powder, 60 parts by weight of root of kudzu vine extract.
In cake of the present invention in addition to be rich in protein, fat, vitamin, carbohydrate and calcium, potassium, phosphorus, sodium, magnesium,
The minerals such as selenium, also have effects that beauty and health care.Functional food materials kudzuvine root starch is not only added in the product, while also added Pueraria lobota
Root extracting solution.The main starch of pueraria lobata is kudzuvine root starch, not only has unique tempting flavor, mouthfeel and food therapy value are also superior.
In addition, pueraria lobata is a kind of traditional Chinese medicine, rich in isoflavone like substance in extracting solution, wherein main active be Puerarin, it is big
Beans glycosides and daidzein.Puerarin can be used for diseases, daidzin and the soybean such as treatment angiocardiopathy, angina pectoris and arrhythmia cordis
Aglycon can be used for treating and preventing female diseases.Pueraria lobata is praised by related Traditional Chinese Medicine experts as " beauty vitamin synergist ", is had
Remove the function of internal rubbish, often it is edible can play strengthen muscles and bones, beauty is healthy and strong, the effect of promoting longevity.
The present invention, to ensure the mouthfeel of cake, increases making for egg under the premise of without using raising agent and emulsifier
Dosage substitutes emulsifier using egg liquid, further reduces flour muscle degree by adding in cornstarch, make finished product softer.
In addition the addition of kudzuvine root starch can not only improve taste and increase mouthfeel, moreover it is possible to increase food therapy value.
A kind of preparation method of zero addition health cake, includes the following steps,
(1), dispensing and feedstock processing accurately weigh each supplementary material with electronic balance, while part supplementary material are made corresponding
Processing, wherein Self- raising flour is sieved with 60 mesh flour bolts, and with kudzuvine root starch and the abundant mixing of cornstarch；After egg is got in bowl
Prepare clean empty mineral water bottle, by the bottleneck of mineral water bottle tiltedly to yolk, clean bowl is separately taken to place after yolk is sucked out；Pueraria lobota
After root slice crushes, underproof kudzu-vine root powder is removed with the screening of 40 mesh, suitable pueraria lobata coarse powder is taken to be added in ethyl alcohol, it will be mixed
Conjunction liquid, which is poured into ultrasonic extractor, to be extracted, and filtrate is obtained with vacuum filter using being concentrated in vacuo；
(2), albumen is dismissed, and white sugar, salt are separately added into egg white, is put into blender, and agitator speed should be 3,
Mixing time should be 20 minutes, continue to stir after adding in lemon juice in blender, and agitator speed should be 5 at this time, during stirring
Between to should be 15 minutes, until mixed liquor is dismissed to chicken shape of tail is presented；
(3), yolk batter is made, root of kudzu vine extract and milk are pressed 1:1 mixing adds in salad oil and is stirred continuously to equal
It is even, the above-mentioned Self- raising flour handled well, kudzuvine root starch, cornstarch and yolk are sequentially added, is stirred evenly；
(4), yolk and albumen are mixed, 1/3rd albumen sent is taken to be added in yolk batter and are stirred continuously to equal
It is even, then remaining albumen is all added in yolk batter and is stirred continuously until uniformly；
(5), it is molded, the face become reconciled cannot be put into viscously in Cake mould；
(6), it toasts, mold is put into baking box and is toasted, baking temperature is gets angry 210 degree, lower fiery 170 degree, and the time is
15 minutes；
(7), the bread after baking is naturally cooled to room temperature by cooling packing, by net weight 30g standard packs.
According to above-mentioned steps, stirring and baking are the critical control point in the technique.Therefore on the basis of optimum formula,
It is killed time and baking time progress experiment of single factor by investigating albumen.The result is that it is most preferably sieved by using sensory evaluation
Choosing.
The influence to cake quality of finished 1. albumen is killed time
According to above-mentioned optimum formula, research albumen is killed time to sensory evaluation scores (being shown in Table 1), and appraisal result is shown in Table 5.
5 albumen of table kill time gained sensory evaluation scores
| Albumen is killed time min | 11 | 12 | 13 | 14 | 15 |
| Sensory evaluation scores | 85 | 87 | 90 | 92 | 98 |
According to appraisal result, affecting laws that analysis albumen is killed time to product sensory, as albumen is killed time increasing
Add, sensory evaluation scores increase.In order to save the process time, albumen, which is killed time, is just presented chicken shape of tail when being 15 minutes.
2. influence of the baking time to cake quality of finished
According to above-mentioned optimum formula, for research baking time to sensory evaluation scores (being shown in Table 1), appraisal result is shown in Table 6.
Sensory evaluation scores obtained by 6 baking time of table
| Baking time min | 10 | 15 | 20 | 25 | 30 |
| Sensory evaluation scores | 85 | 95 | 93 | 89 | 84 |
According to appraisal result, analysis baking time is to the affecting laws of product sensory, and as baking time increases, sense organ is commented
Point increase, when baked between more than 15 minutes after, sensory evaluation scores are begun to decline.It follows that when being 15 minutes between when baked,
Sensory evaluation scores highest.
By experiment of single factor, obtaining more excellent technique is：Killing time for albumen is 15 minutes, and baking time is 15 minutes
When, it is optimised process.
The Self- raising flour makes by the following method
1), clear wheat：Wheat is successively removed into wheat by air suction separator, stone remover, magnetic separator, refiner and wheat scourers
In the impurity that contains；
2), wheat wetting：Wheat is immersed in hydrostatic, soaking time is 3 hours, dries and is transferred in wheat bin after immersion, is made
It is sprayed water with spraying machine to wheat bin, wheat dampening in wheat bin prevents 12~48 hours；
3) it, grinds：Wheat has the steel rider axis for carving tooth with opposite and is sent into refiner after friction speed rotation corase grinding through two
Wheat bran is removed, flour is being obtained after flour mill fine grinding；
4), with powder：The cornstarch of a quarter flour volume is added in into flour, is stirred evenly after mixing；
5) it, packs：By the clean woven polyethylene bag packaging seal of the Self- raising flour prepared, it is placed on dry ventilated
Place preserves.
The egg impregnates egg clear water 30 minutes before getting in bowl, is then scrubbed egg surface with banister brush dry
It is net and rinsed with water purification, 3~5% Eusol is used under conditions of well-ventilated, impregnates 3~5 minutes, finally again with drinking
It is rinsed with water Eusol.
The solid-liquid ratio of the kudzu-vine root powder and ethyl alcohol is 1：8, concentration of alcohol 70%, the Extracting temperature of ultrasonic extractor should
It it is 50 DEG C, extraction time should be 20 minutes.
Ambient temperature should be 20~25 DEG C in the whipping process of the albumen and yolk.
Fresh products are placed at shady and cool drying during the cake preserves, and quick frozen product places -18 DEG C of preservations.
Not viscous Cake mould a diameter of 7cm, thickness 2.2cm.
The cake manner of packing takes normal transparent packaging bag to pack or uses brown paper material, using 4 card lattice frosteds
Transparent square box, the cake of every four net weight 30g are packaged into portion.
Convenient material drawing of the present invention, simple production process are industrialized production convenient for later transformation, in addition production cost little Rong
Easily received by manufacturer, be conducive to the popularization in market, realize its social value and economic value.Food service industry is in order to chase after at present
Asking convenient and efficient causes additive to spread unchecked, as the improvement of people's living standards, determine the epoch of production in this consumption, it is more next
More producers starts the few product with or without man-made additive of exploitation.To really avoid taking in a large amount of food additives,
The best way is exactly to select fresh natural raw-food material, using the natural anticorrosion performance of food materials in itself, passes through modified technique
Healthy food is produced, and this product is exactly to utilize this characteristic.
In order to make the taste and flavor of cake more abundant, which also by adding salt and lemon juice, makes the present invention
The moderately sour and sweet of cake meets popular taste.
The invention has the advantages that：The present invention does not add additive, has good health-care effect, technique letter
Single, suitable population is extensive.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment one
One kind zero adds health cake, is made of following parts by weight of component, 100 parts by weight of Self- raising flour, 300 weight of egg
Part, 110 parts by weight of white sugar, 2 parts by weight of salt, 4 parts by weight of lemon juice, 40 parts by weight of milk, 60 parts by weight of edible oil, kudzuvine root starch 10
Parts by weight, 10 parts by weight of cornstarch, 40 parts by weight of root of kudzu vine extract.
A kind of preparation method of zero addition health cake, includes the following steps,
(1), dispensing and feedstock processing accurately weigh each supplementary material with electronic balance, while part supplementary material are made corresponding
Processing, wherein Self- raising flour is sieved with 60 mesh flour bolts, and with kudzuvine root starch and the abundant mixing of cornstarch；After egg is got in bowl
Prepare clean empty mineral water bottle, by the bottleneck of mineral water bottle tiltedly to yolk, clean bowl is separately taken to place after yolk is sucked out；Pueraria lobota
After root slice crushes, underproof kudzu-vine root powder is removed with the screening of 40 mesh, suitable pueraria lobata coarse powder is taken to be added in ethyl alcohol, it will be mixed
Conjunction liquid, which is poured into ultrasonic extractor, to be extracted, and filtrate is obtained with vacuum filter using being concentrated in vacuo；
(2), albumen is dismissed, and white sugar, salt are separately added into egg white, is put into blender, and agitator speed should be 3,
Mixing time should be 20 minutes, continue to stir after adding in lemon juice in blender, and agitator speed should be 5 at this time, during stirring
Between to should be 15 minutes, until mixed liquor is dismissed to chicken shape of tail is presented；
(3), yolk batter is made, root of kudzu vine extract and milk are pressed 1:1 mixing adds in salad oil and is stirred continuously to equal
It is even, the above-mentioned Self- raising flour handled well, kudzuvine root starch, cornstarch and yolk are sequentially added, is stirred evenly；
(4), yolk and albumen are mixed, 1/3rd albumen sent is taken to be added in yolk batter and are stirred continuously to equal
It is even, then remaining albumen is all added in yolk batter and is stirred continuously until uniformly；
(5), it is molded, the face become reconciled cannot be put into viscously in Cake mould；
(6), it toasts, mold is put into baking box and is toasted, baking temperature is gets angry 210 degree, lower fiery 170 degree, and the time is
15 minutes；
(7), the bread after baking is naturally cooled to room temperature by cooling packing, by net weight 30g standard packs.
Self- raising flour makes by the following method
1), clear wheat：Wheat is successively removed into wheat by air suction separator, stone remover, magnetic separator, refiner and wheat scourers
In the impurity that contains；
2), wheat wetting：Wheat is immersed in hydrostatic, soaking time is 3 hours, dries and is transferred in wheat bin after immersion, is made
It is sprayed water with spraying machine to wheat bin, wheat dampening in wheat bin prevents 12 hours；
3) it, grinds：Wheat has the steel rider axis for carving tooth with opposite and is sent into refiner after friction speed rotation corase grinding through two
Wheat bran is removed, flour is being obtained after flour mill fine grinding；
4), with powder：The cornstarch of a quarter flour volume is added in into flour, is stirred evenly after mixing；
5) it, packs：By the clean woven polyethylene bag packaging seal of the Self- raising flour prepared, it is placed on dry ventilated
Place preserves.
Egg impregnates egg clear water 30 minutes before getting in bowl, is then scrubbed clean egg surface simultaneously with banister brush
Rinsed with water purification, under conditions of well-ventilated with 3% Eusol, impregnate 3 minutes, finally washed again with drinking water
Eusol.
The solid-liquid ratio of kudzu-vine root powder and ethyl alcohol is 1：8, concentration of alcohol 70%, the Extracting temperature of ultrasonic extractor should be 50
DEG C, extraction time should be 20 minutes.
Ambient temperature should be 20 DEG C in the whipping process of albumen and yolk.
Fresh products are placed at shady and cool drying during cake preserves, and quick frozen product places -18 DEG C of preservations.
Not viscous Cake mould a diameter of 7cm, thickness 2.2cm.
Cake manner of packing takes normal transparent packaging bag to pack or uses brown paper material, using 4 card lattice sanded transparents
Square box, the cake of every four net weight 30g are packaged into portion.
Embodiment two
One kind zero adds health cake, is made of following parts by weight of component, 100 parts by weight of Self- raising flour, 300 weight of egg
Part, 110 parts by weight of white sugar, 2 parts by weight of salt, 4 parts by weight of lemon juice, 60 parts by weight of milk, 60 parts by weight of edible oil, kudzuvine root starch 15
Parts by weight, 15 parts by weight of cornstarch, 60 parts by weight of root of kudzu vine extract.
A kind of preparation method of zero addition health cake, includes the following steps,
(1), dispensing and feedstock processing accurately weigh each supplementary material with electronic balance, while part supplementary material are made corresponding
Processing, wherein Self- raising flour is sieved with 60 mesh flour bolts, and with kudzuvine root starch and the abundant mixing of cornstarch；After egg is got in bowl
Prepare clean empty mineral water bottle, by the bottleneck of mineral water bottle tiltedly to yolk, clean bowl is separately taken to place after yolk is sucked out；Pueraria lobota
After root slice crushes, underproof kudzu-vine root powder is removed with the screening of 40 mesh, suitable pueraria lobata coarse powder is taken to be added in ethyl alcohol, it will be mixed
Conjunction liquid, which is poured into ultrasonic extractor, to be extracted, and filtrate is obtained with vacuum filter using being concentrated in vacuo；
(2), albumen is dismissed, and white sugar, salt are separately added into egg white, is put into blender, and agitator speed should be 3,
Mixing time should be 20 minutes, continue to stir after adding in lemon juice in blender, and agitator speed should be 5 at this time, during stirring
Between to should be 15 minutes, until mixed liquor is dismissed to chicken shape of tail is presented；
(3), yolk batter is made, root of kudzu vine extract and milk are pressed 1:1 mixing adds in salad oil and is stirred continuously to equal
It is even, the above-mentioned Self- raising flour handled well, kudzuvine root starch, cornstarch and yolk are sequentially added, is stirred evenly；
(4), yolk and albumen are mixed, 1/3rd albumen sent is taken to be added in yolk batter and are stirred continuously to equal
It is even, then remaining albumen is all added in yolk batter and is stirred continuously until uniformly；
(5), it is molded, the face become reconciled cannot be put into viscously in Cake mould；
(6), it toasts, mold is put into baking box and is toasted, baking temperature is gets angry 210 degree, lower fiery 170 degree, and the time is
15 minutes；
(7), the bread after baking is naturally cooled to room temperature by cooling packing, by net weight 30g standard packs.
Self- raising flour makes by the following method
1), clear wheat：Wheat is successively removed into wheat by air suction separator, stone remover, magnetic separator, refiner and wheat scourers
In the impurity that contains；
2), wheat wetting：Wheat is immersed in hydrostatic, soaking time is 3 hours, dries and is transferred in wheat bin after immersion, is made
It is sprayed water with spraying machine to wheat bin, wheat dampening in wheat bin prevents 30 hours；
3) it, grinds：Wheat has the steel rider axis for carving tooth with opposite and is sent into refiner after friction speed rotation corase grinding through two
Wheat bran is removed, flour is being obtained after flour mill fine grinding；
4), with powder：The cornstarch of a quarter flour volume is added in into flour, is stirred evenly after mixing；
5) it, packs：By the clean woven polyethylene bag packaging seal of the Self- raising flour prepared, it is placed on dry ventilated
Place preserves.
Egg impregnates egg clear water 30 minutes before getting in bowl, is then scrubbed clean egg surface simultaneously with banister brush
Rinsed with water purification, under conditions of well-ventilated with 4% Eusol, impregnate 4 minutes, finally washed again with drinking water
Eusol.
The solid-liquid ratio of kudzu-vine root powder and ethyl alcohol is 1：8, concentration of alcohol 70%, the Extracting temperature of ultrasonic extractor should be 50
DEG C, extraction time should be 20 minutes.
Ambient temperature should be 22.5 DEG C in the whipping process of albumen and yolk.
Fresh products are placed at shady and cool drying during cake preserves, and quick frozen product places -18 DEG C of preservations.
Not viscous Cake mould a diameter of 7cm, thickness 2.2cm.
Cake manner of packing takes normal transparent packaging bag to pack or uses brown paper material, using 4 card lattice sanded transparents
Square box, the cake of every four net weight 30g are packaged into portion.
Embodiment three
One kind zero adds health cake, is made of following parts by weight of component, 100 parts by weight of Self- raising flour, 300 weight of egg
Part, 110 parts by weight of white sugar, 2 parts by weight of salt, 4 parts by weight of lemon juice, 80 parts by weight of milk, 60 parts by weight of edible oil, kudzuvine root starch 10
~20 parts by weight, 10~20 parts by weight of cornstarch, 40~80 parts by weight of root of kudzu vine extract.
A kind of preparation method of zero addition health cake, includes the following steps,
(1), dispensing and feedstock processing accurately weigh each supplementary material with electronic balance, while part supplementary material are made corresponding
Processing, wherein Self- raising flour is sieved with 60 mesh flour bolts, and with kudzuvine root starch and the abundant mixing of cornstarch；After egg is got in bowl
Prepare clean empty mineral water bottle, by the bottleneck of mineral water bottle tiltedly to yolk, clean bowl is separately taken to place after yolk is sucked out；Pueraria lobota
After root slice crushes, underproof kudzu-vine root powder is removed with the screening of 40 mesh, suitable pueraria lobata coarse powder is taken to be added in ethyl alcohol, it will be mixed
Conjunction liquid, which is poured into ultrasonic extractor, to be extracted, and filtrate is obtained with vacuum filter using being concentrated in vacuo；
(2), albumen is dismissed, and white sugar, salt are separately added into egg white, is put into blender, and agitator speed should be 3,
Mixing time should be 20 minutes, continue to stir after adding in lemon juice in blender, and agitator speed should be 5 at this time, during stirring
Between to should be 15 minutes, until mixed liquor is dismissed to chicken shape of tail is presented；
(3), yolk batter is made, root of kudzu vine extract and milk are pressed 1:1 mixing adds in salad oil and is stirred continuously to equal
It is even, the above-mentioned Self- raising flour handled well, kudzuvine root starch, cornstarch and yolk are sequentially added, is stirred evenly；
(4), yolk and albumen are mixed, 1/3rd albumen sent is taken to be added in yolk batter and are stirred continuously to equal
It is even, then remaining albumen is all added in yolk batter and is stirred continuously until uniformly；
(5), it is molded, the face become reconciled cannot be put into viscously in Cake mould；
(6), it toasts, mold is put into baking box and is toasted, baking temperature is gets angry 210 degree, lower fiery 170 degree, and the time is
15 minutes；
(7), the bread after baking is naturally cooled to room temperature by cooling packing, by net weight 30g standard packs.
Self- raising flour makes by the following method
1), clear wheat：Wheat is successively removed into wheat by air suction separator, stone remover, magnetic separator, refiner and wheat scourers
In the impurity that contains；
2), wheat wetting：Wheat is immersed in hydrostatic, soaking time is 3 hours, dries and is transferred in wheat bin after immersion, is made
It is sprayed water with spraying machine to wheat bin, wheat dampening in wheat bin prevents 48 hours；
3) it, grinds：Wheat has the steel rider axis for carving tooth with opposite and is sent into refiner after friction speed rotation corase grinding through two
Wheat bran is removed, flour is being obtained after flour mill fine grinding；
4), with powder：The cornstarch of a quarter flour volume is added in into flour, is stirred evenly after mixing；
5) it, packs：By the clean woven polyethylene bag packaging seal of the Self- raising flour prepared, it is placed on dry ventilated
Place preserves.
Egg impregnates egg clear water 30 minutes before getting in bowl, is then scrubbed clean egg surface simultaneously with banister brush
Rinsed with water purification, under conditions of well-ventilated with 5% Eusol, impregnate 5 minutes, finally washed again with drinking water
Eusol.
The solid-liquid ratio of kudzu-vine root powder and ethyl alcohol is 1：8, concentration of alcohol 70%, the Extracting temperature of ultrasonic extractor should be 50
DEG C, extraction time should be 20 minutes.
Ambient temperature should be 25 DEG C in the whipping process of albumen and yolk.
Fresh products are placed at shady and cool drying during cake preserves, and quick frozen product places -18 DEG C of preservations.
Not viscous Cake mould a diameter of 7cm, thickness 2.2cm.
Cake manner of packing takes normal transparent packaging bag to pack or uses brown paper material, using 4 card lattice sanded transparents
Square box, the cake of every four net weight 30g are packaged into portion.
By to 5 color and luster of cake, shape, sugariness, interior tissue and mouthfeel sensory evaluation factors, forming 10 people's sense organs
Evaluation group is evaluated, and preferably goes out optimised process.Aesthetic quality's standards of grading such as table 1.
Table 1：Standards of grading
For cake is made to meet popular taste, need to carry out appropriate allotment to the supplementary material of addition.By investigate yolk with
Egg white ratio, kudzuvine root starch and cornstarch ratio and root of kudzu vine extract and milk ratio, carry out it single factor experiment (table 1).Knot
Fruit is to carry out optimum formula screening by using sensory evaluation.
(1) influence of yolk and egg white ratio to cake quality of finished
In 40 parts of fixed 100 parts of Self- raising flour, 110 parts of white sugar, kudzuvine root starch and cornstarch (ratios 1：1), pueraria lobata extracts
80 parts of (ratios 1 of liquid and milk：1), 4 parts of 2 parts of salt and lemon juice study different yolk and egg white ratio to sensory evaluation scores
(being shown in Table 1), appraisal result is shown in Table 2.
Sensory evaluation scores obtained by 2 yolk of table and egg white ratio
| Yolk and egg white ratio | 1:4 | 1:3 | 1:2 | 1:1 | 2:1 |
| Sensory evaluation scores | 88 | 89 | 96 | 92 | 90 |
According to appraisal result, the affecting laws of yolk and egg white ratio to product sensory are analyzed, with egg white proportion
It reduces, sensory evaluation scores gradually increase, when the ratio of yolk and egg white is 1:When 2, mouthfeel is best, sensory evaluation scores highest；Work as egg white
When proportion continues to reduce, mouthfeel declines, and sensory evaluation scores start to reduce.It follows that yolk and egg white ratio are 1:When 2,
Sensory evaluation scores highest.So the optimal proportion of yolk and egg white is 1:2.
(2) influence of kudzuvine root starch and cornstarch ratio to cake quality of finished
In 300 parts of fixed 100 parts of Self- raising flour, 110 parts of white sugar, egg (yolk：Egg white=1:2), root of kudzu vine extract with
80 parts of (ratios 1 of milk：1), 4 parts of 2 parts of salt and lemon juice study different kudzuvine root starch and cornstarch ratio to sensory evaluation scores
(being shown in Table 1), appraisal result is shown in Table 3.
Sensory evaluation scores obtained by 3 kudzuvine root starch of table and cornstarch ratio
| Kudzuvine root starch and cornstarch ratio | 1:0 | 2:1 | 1:1 | 1：2 | 0:1 |
| Sensory evaluation scores | 90 | 92 | 95 | 94 | 91 |
According to appraisal result, the affecting laws of kudzuvine root starch and cornstarch ratio to product sensory are analyzed, with cornstarch
Proportion increases, and sensory evaluation scores gradually increase, when cornstarch and kudzuvine root starch proportion are 1:When 1, mouthfeel is best, and sense organ is commented
Divide highest；As cornstarch proportion continues to increase, mouthfeel is declined slightly, and sensory evaluation scores start to reduce.It follows that Pueraria lobota
Powder and cornstarch ratio are 1:When 1, sensory evaluation scores highest.So the optimal proportion of kudzuvine root starch and cornstarch is 1:1.
(3) influence of root of kudzu vine extract and milk ratio to cake quality of finished
In 300 parts of fixed 100 parts of Self- raising flour, 110 parts of white sugar, egg (yolk：Egg white=1:2), kudzuvine root starch and corn form sediment
20 parts of (ratios 1 of powder：1), 4 parts of 2 parts of salt and lemon juice study different root of kudzu vine extract and milk ratio to sensory evaluation scores
(being shown in Table 1), appraisal result is shown in Table 4.
Sensory evaluation scores obtained by 4 root of kudzu vine extract of table and milk ratio
| Root of kudzu vine extract and milk ratio | 1:0 | 2:1 | 1:1 | 1：2 | 0:1 |
| Sensory evaluation scores | 90 | 94 | 96 | 89 | 88 |
According to appraisal result, the affecting laws of root of kudzu vine extract and milk ratio to product sensory are analyzed, with milk institute
Accounting example increases, and sensory evaluation scores gradually increase, when root of kudzu vine extract and milk ratio are 1:When 1, mouthfeel is best, and sensory evaluation scores are most
It is high；As milk proportion continues to increase, the unique perfume of pueraria lobata is blanked, and sensory evaluation scores start to reduce.It follows that Pueraria lobota
Root extracting solution and milk ratio are 1:When 1, sensory evaluation scores highest.
By experiment of single factor, obtaining more excellent formula is：The ratio of yolk and egg white is 1:2, kudzuvine root starch and cornstarch
Ratio is 1:1, the ratio of root of kudzu vine extract and milk is 1:It is optimum formula when 1.
The embodiment of the present invention and the plain cake table of comparisons
| Plain cake | Embodiment one | Embodiment two | Embodiment three | |
| Additive | Have | Nothing | Nothing | Nothing |
| Appearance scores | 60 | 90 | 96 | 90 |
| Mouth feel score | 60 | 90 | 96 | 90 |
| Health-care effect | Nothing | Well | Well | Well |
| Technique | It is complicated | Simply | Simply | Simply |
From above table as can be seen that compared with cake commonly in the market, the present invention does not add additive, and have
There is the characteristics of apparent delicate mouthfeel, pleasing appearance, while there is good health-care body-nourishing, simple for process, suitable population
Extensively.
The basic principles, main features and the advantages of the invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (10)
1. one kind zero adds health cake, it is characterised in that：It is made of following parts by weight of component, 100 parts by weight of Self- raising flour, chicken
300 parts by weight of egg, 110 parts by weight of white sugar, 2 parts by weight of salt, 4 parts by weight of lemon juice, 40~80 parts by weight of milk, edible oil 60
Parts by weight, 10~20 parts by weight of kudzuvine root starch, 10~20 parts by weight of cornstarch, 40~80 parts by weight of root of kudzu vine extract.
2. a kind of zero addition health cake according to claim 1, which is characterized in that it is made of following parts by weight of component,
100 parts by weight of Self- raising flour, 300 parts by weight of egg, 110 parts by weight of white sugar, 2 parts by weight of salt, 4 parts by weight of lemon juice, milk
60 parts by weight, 60 parts by weight of edible oil, 15 parts by weight of kudzuvine root starch, 15 parts by weight of cornstarch, 60 parts by weight of root of kudzu vine extract.
3. the preparation method of a kind of zero addition health cake according to claim 1, which is characterized in that including following step
Suddenly,
(1), dispensing and feedstock processing accurately weigh each supplementary material with electronic balance, while handle accordingly to part supplementary material,
Wherein Self- raising flour is sieved with 60 mesh flour bolts, and with kudzuvine root starch and the abundant mixing of cornstarch；Prepare after egg is got in bowl
Clean empty mineral water bottle by the bottleneck of mineral water bottle tiltedly to yolk, separately takes clean bowl to place after yolk is sucked out；Pueraria lobata is cut
After piece crushes, underproof kudzu-vine root powder is removed with the screening of 40 mesh, suitable pueraria lobata coarse powder is taken to be added in ethyl alcohol, by mixed liquor
It pours into ultrasonic extractor and extracts, filtrate is obtained with vacuum filter using being concentrated in vacuo；
(2), albumen is dismissed, and white sugar, salt are separately added into egg white, is put into blender, and agitator speed should be 3, stirring
Time should be 20 minutes, continue to stir after adding in lemon juice in blender, and agitator speed should be 5 at this time, and mixing time should
To be 15 minutes, until mixed liquor is dismissed to presentation chicken shape of tail；
(3), yolk batter is made, root of kudzu vine extract and milk are pressed 1:1 mixing adds in salad oil and is stirred continuously to uniform, then
The above-mentioned Self- raising flour handled well, kudzuvine root starch, cornstarch and yolk are sequentially added, is stirred evenly；
(4), yolk and albumen are mixed, 1/3rd albumen sent is taken to be added in yolk batter and are stirred continuously to uniform, then
Remaining albumen is all added in yolk batter and is stirred continuously until uniformly；
(5), it is molded, the face become reconciled cannot be put into viscously in Cake mould；
(6), it toasts, mold is put into baking box and is toasted, baking temperature is gets angry 210 degree, lower fiery 170 degree, and the time is 15 points
Clock；
(7), the bread after baking is naturally cooled to room temperature by cooling packing, by net weight 30g standard packs.
A kind of 4. preparation method of zero addition health cake according to claim 1, which is characterized in that the Self- raising flour
It makes by the following method
1), clear wheat：Wheat is successively removed by air suction separator, stone remover, magnetic separator, refiner and wheat scourers in wheat and is contained
Some impurity；
2), wheat wetting：Wheat is immersed in hydrostatic, soaking time is 3 hours, dries and is transferred in wheat bin after immersion, uses spray
Mist dampener is sprayed water to wheat bin, and wheat dampening in wheat bin prevents 12~48 hours；
3) it, grinds：Wheat has the steel rider axis for carving tooth with opposite and is sent into refiner removal after friction speed rotation corase grinding through two
Wheat bran is obtaining flour after flour mill fine grinding；
4), with powder：The cornstarch of a quarter flour volume is added in into flour, is stirred evenly after mixing；
5) it, packs：By the clean woven polyethylene bag packaging seal of the Self- raising flour prepared, it is placed on dry ventilated place
It preserves.
5. the preparation method of a kind of zero addition health cake according to claim 3, which is characterized in that the egg is got to
Egg clear water is impregnated 30 minutes before in bowl, then egg surface is scrubbed clean with banister brush and is rinsed with water purification, logical
Under the conditions of wind is good with 3~5% Eusol, impregnate 3~5 minutes, it is molten finally with drinking water to wash bleaching powder again
Liquid.
6. it is according to claim 3 it is a kind of zero addition health cake preparation method, which is characterized in that the kudzu-vine root powder and
The solid-liquid ratio of ethyl alcohol is 1：8, concentration of alcohol 70%, the Extracting temperature of ultrasonic extractor should be 50 DEG C, and extraction time should be
20 minutes.
7. the preparation method of a kind of zero addition health cake according to claim 3, which is characterized in that the albumen and egg
Ambient temperature should be 20~25 DEG C in yellow whipping process.
8. the preparation method of a kind of zero addition health cake according to claim 3, which is characterized in that the cake preserves
Fresh products are placed at shady and cool drying in the process, and quick frozen product places -18 DEG C of preservations.
9. the preparation method of a kind of zero addition health cake according to claim 3, which is characterized in that described not glue cake
Mould diameter is 7cm, thickness 2.2cm.
A kind of 10. preparation method of zero addition health cake according to claim 3, which is characterized in that the cake packet
Dress mode takes normal transparent packaging bag to pack or use brown paper material, and using 4 card lattice sanded transparent square boxes, every four net
The cake of weight 30g is packaged into portion.
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| CN108244186A true CN108244186A (en) | 2018-07-06 |
Family
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| CN110402987A (en) * | 2019-07-12 | 2019-11-05 | 广西科技师范学院 | A kind of anti-oxidant cake of sugar-free and preparation method thereof |
| CN110839846A (en) * | 2019-12-05 | 2020-02-28 | 江西共青江中食疗科技有限公司 | Kudzuvine root cake and preparation method thereof |
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