CN108244478A - A kind of potato steamed sponge cake and preparation method thereof - Google Patents
A kind of potato steamed sponge cake and preparation method thereof Download PDFInfo
- Publication number
- CN108244478A CN108244478A CN201810258078.1A CN201810258078A CN108244478A CN 108244478 A CN108244478 A CN 108244478A CN 201810258078 A CN201810258078 A CN 201810258078A CN 108244478 A CN108244478 A CN 108244478A
- Authority
- CN
- China
- Prior art keywords
- potato
- sponge cake
- parts
- steamed sponge
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 56
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000209094 Oryza Species 0.000 claims abstract description 67
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 67
- 235000009566 rice Nutrition 0.000 claims abstract description 67
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 229920001592 potato starch Polymers 0.000 claims abstract description 18
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- -1 Sucrose ester Chemical class 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 25
- 235000013336 milk Nutrition 0.000 claims description 15
- 239000008267 milk Substances 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 235000020095 red wine Nutrition 0.000 claims description 12
- 238000012545 processing Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 210000003491 skin Anatomy 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 abstract description 9
- 235000019698 starch Nutrition 0.000 abstract description 9
- 239000008107 starch Substances 0.000 abstract description 9
- 230000032683 aging Effects 0.000 abstract description 7
- 239000002253 acid Substances 0.000 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 229920002261 Corn starch Polymers 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract description 3
- 239000008120 corn starch Substances 0.000 abstract description 3
- 239000003995 emulsifying agent Substances 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 150000002433 hydrophilic molecules Chemical class 0.000 abstract description 2
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 230000008719 thickening Effects 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of potato steamed sponge cake and preparation method thereof,The potato steamed sponge cake of preparation is added using the mashed potato rolled and long rice flour compounding,It can ensure that the potato steamed sponge cake potato prepared is aromatic strongly fragrant,Use modified potato starch,Monoglyceride,Sucrose ester and xanthans can effectively delay the aging retrogradation speed of steamed sponge cake,Modified potato starch can promote the thickening property of starch in long rice flour,Water-retaining property and stability,Monoglyceride,Sucrose ester can improve the gelatinization point of starch as emulsifier,Increase the viscosity and water-retaining property of gelatinized corn starch,Xanthans can make steamed sponge cake keep certain moisture as hydrophilic compounds,The preparation of potato steamed sponge cake uses secondary fermentation simultaneously,Long rice flour can generate lactic acid after everfermentation,The acid system generated after fermentation,Effectively starch can be inhibited to recrystallize,Delay the aging retrogradation speed of steamed sponge cake,Improve the shelf-life；After long rice flour fermentation, vitamin, minerals and protein are easier separate out, can improve the nutritive value of steamed sponge cake.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of potato steamed sponge cake and preparation method thereof.
Background technology
China's potato resource enriches, and has the characteristics that nutritive value enriches, environmental suitability is strong, average annual yield is high.
The potato staple foodization strategy that China in 2015 starts, it is proposed that the various potato food of exploitation color, will be future
Development need.Steamed sponge cake is the traditional fermented food in China, deep to be liked by consumers in general.Traditional steamed sponge cake is by rice flour or flour
Add water that paste is made, be gelatinized and be molded using decatize.
Nowadays, in the market in steamed sponge cake preparation process, there has been no the technique reports about potato steamed sponge cake.Therefore, it opens
It sends out full of nutrition, the potato steamed sponge cake that quality is soft, best in quality, is conducive to expand the application range of potato.
Invention content
The object of the present invention is to provide a kind of potato steamed sponge cake and preparation method thereof, have potato it is aromatic it is strongly fragrant, texture is soft
The characteristics of, while it solves steamed sponge cake mouthfeel in 2 h and is gradually hardened, the problem of edible quality is decreased obviously.
To achieve these goals, the preparation scheme that the present invention takes is as follows：
A kind of potato steamed sponge cake, which is characterized in that include consisting of by mass fraction：
200-300 parts of potato, 500-600 parts of long rice flour, 200-300 parts of milk, 4-5 parts of dry ferment, white granulated sugar 100-150
Part, 50-70 parts of modified potato starch, 4-5 parts of monoglyceride, 4-5 parts of sucrose ester, 2-4 parts of xanthans, 2-3 parts of red wine.
A kind of preparation method of potato steamed sponge cake, which is characterized in that include the following steps：
1）Raw material selection：Select neat tuber shape, thin skin, fresh color, without the shallow and few potato of bud or bud；Selection has
The long rice flour of faint scent, fresh, color and luster for white and pure color；
2）Feedstock processing：Potato is cleaned, is not removed the peel, the 20-30 min that are steamed in pot after removing epidermis, are rolled into no particle to ripe
Mud；
3）Yeast processing：After taking 1/10 milk boiled by component, room temperature is cooled to 30-40 DEG C, after adding in dry ferment mixing, places
It is spare；
4）Rice pastes standby：Long rice flour is taken to add in remaining 9/10 milk, is stirred evenly, obtains rice paste；
5）Mixing：1/3 white granulated sugar is weighed by component, together with treated yeast, mashed potato and modified potato starch
It pours into rice to paste and stir evenly, white granulated sugar is made to be dissolved completely in rice paste, stands 1 min；Add monoglyceride, sucrose ester, Huang
Virgin rubber and red wine；
6）One time fermentation：Above-mentioned material is placed in 30-40 DEG C of fermentation 30-40 min, stirs to bubble be completely exhausted out later, be made
One time fermentation it is dimmed；
7）Secondary fermentation：Remaining 2/3 white granulated sugar is added in the rice paste completed in one time fermentation, is stirred complete to white granulated sugar
After dissolving, ferment 20-25 min at room temperature, and the good rice paste of secondary fermentation is made；
8）It steams：By the good rice paste stirring of secondary fermentation to bubble is completely exhausted out, it is respectively charged into mold, cold water is steamed in pot, and treats
20-30 min are steamed after boiling water；
9）Cooling packing：After being cooled to room temperature, packed.
Further, the step 1）In, rice paste and addition potato in the present invention prepared by addition potato full-powder is clay
Standby rice paste is compared, and rice prepared by potato full-powder pastes diluter and poor flexibility；Adding steamed sponge cake prepared by mashed potato has taste
It is pure, give off a strong fragrance, the characteristics of entrance is soft, swollen Fa Dugao；Compared with addition polished rice powder or glutinous rice flour are the steamed sponge cake prepared, add
Enter the steamed sponge cake quality of long rice flour preparation more preferably.
Further, the step 5）In, the compound addition of modified potato starch, monoglyceride, sucrose ester and xanthans can
The aging of potato steamed sponge cake to be delayed to bring back to life, quality comparison is little after research finds 5 d of potato steamed sponge cake placement；The addition of red wine
The fishy smell of xanthans can be removed, red wine can make steamed sponge cake have sweet fragrance after steaming alcohol volatilization.
Potato steamed sponge cake provided by the invention, has the advantage that：
1）Potato steamed sponge cake prepared by the present invention is added using the mashed potato rolled and long rice flour compounding, it is ensured that preparation
Potato steamed sponge cake potato is aromatic strongly fragrant.
2）Modified potato starch, monoglyceride, sucrose ester and xanthans, which is used in combination, in the present invention can effectively delay steamed sponge cake
Aging retrogradation speed, modified potato starch can promote the thickening property of starch, water-retaining property and stability in long rice flour, single sweet
Ester, sucrose ester can improve the gelatinization point of starch as emulsifier, increase the viscosity and water-retaining property of gelatinized corn starch, xanthans conduct
Hydrophilic compounds can make steamed sponge cake keep certain moisture.When potato steamed sponge cake does not add these ingredients, experiment card
Bright, steamed sponge cake mouthfeel in 2 h is gradually hardened, and edible quality is decreased obviously.
3）The preparation of potato steamed sponge cake uses secondary fermentation in the present invention, and long rice flour can generate breast after everfermentation
Acid, the acid system generated after fermentation effectively can inhibit starch to recrystallize, and delay the aging retrogradation speed of steamed sponge cake, and raising is guaranteed the quality
Phase；After long rice flour fermentation, vitamin, minerals and protein are easier separate out, can improve the nutritive value of steamed sponge cake.
4）The present invention enriches potato product, expands the application range of potato.
Description of the drawings
Fig. 1 is overall process route figure of the present invention.
Specific embodiment
The present invention is described in further details with specific embodiment below, the present invention is not limited to implement in detail below
Example.
Embodiment one：
200 parts of potato, 500 parts of long rice flour, 200 parts of milk, 4 parts of dry ferment, 100 parts of white granulated sugar, modified potato starch 50
Part, 4 parts of monoglyceride, 4 parts of sucrose ester, 2 parts of xanthans, 2 parts of red wine.
The preparation method of this potato steamed sponge cake is：
1）Raw material selection：Select neat tuber shape, thin skin, fresh color, without the shallow and few potato of bud or bud；Selection has
The long rice flour of faint scent, fresh, color and luster for white and pure color.
2）Feedstock processing：Potato is cleaned（It does not remove the peel）20 min be steamed in pot to ripe, after removing epidermis, is rolled into no particle
Mud.
3）Yeast processing：After taking 1/10 milk boiled, room temperature is cooled to 30 DEG C, after adding in dry ferment mixing, places spare.
4）Rice pastes standby：Long rice flour is taken to add in remaining 9/10 milk, is stirred evenly, obtains rice paste.
5）Mixing：1/3 white granulated sugar is weighed, is fallen together with treated yeast, mashed potato and modified potato starch
Enter in rice paste and stir evenly, white granulated sugar is made to be dissolved completely in rice paste, stands 1 min；Add monoglyceride, sucrose ester, Huang
Virgin rubber and red wine.
6）One time fermentation：Above-mentioned material is placed in 30 DEG C of 30 min of fermentation, stirs to bubble be completely exhausted out later.
7）Secondary fermentation：Remaining 2/3 white granulated sugar is added in the rice paste completed in one time fermentation, is stirred to white granulated sugar
After dissolving completely, ferment 20 min at room temperature.
8）It steams：By the good rice paste stirring of secondary fermentation to bubble is completely exhausted out, it is respectively charged into mold, pot on cold water
It steams, 20-30 min is steamed after boiling water.
9）Cooling packing：After being cooled to room temperature, packed.
Embodiment two：
250 parts of potato, 550 parts of long rice flour, 250 parts of milk, 4 parts of dry ferment, 120 parts of white granulated sugar, modified potato starch 60
Part, 4 parts of monoglyceride, 4 parts of sucrose ester, 3 parts of xanthans, 3 parts of red wine.
The preparation method of this potato steamed sponge cake is：
1）Raw material selection：Select neat tuber shape, thin skin, fresh color, without the shallow and few potato of bud or bud；Selection has
The long rice flour of faint scent, fresh, color and luster for white and pure color.
2）Feedstock processing：Potato is cleaned（It does not remove the peel）25 min be steamed in pot to ripe, after removing epidermis, is rolled into no particle
Mud.
3）Yeast processing：After taking 1/10 milk boiled, room temperature is cooled to 35 DEG C, after adding in dry ferment mixing, places spare.
4）Rice pastes standby：Long rice flour is taken to add in remaining 9/10 milk, is stirred evenly, obtains rice paste.
5）Mixing：1/3 white granulated sugar is weighed, is fallen together with treated yeast, mashed potato and modified potato starch
Enter in rice paste and stir evenly, white granulated sugar is made to be dissolved completely in rice paste, stands 1 min；Add monoglyceride, sucrose ester, Huang
Virgin rubber and red wine.
6）One time fermentation：Above-mentioned material is placed in 35 DEG C of 35 min of fermentation, stirs to bubble be completely exhausted out later.
7）Secondary fermentation：Remaining 2/3 white granulated sugar is added in the rice paste completed in one time fermentation, is stirred to white granulated sugar
After dissolving completely, ferment 22 min at room temperature.
8）It steams：By the good rice paste stirring of secondary fermentation to bubble is completely exhausted out, it is respectively charged into mold, pot on cold water
It steams, 20-30 min is steamed after boiling water.
9）Cooling packing：After being cooled to room temperature, packed.
Embodiment three：
300 parts of potato, 600 parts of long rice flour, 300 parts of milk, 5 parts of dry ferment, 150 parts of white granulated sugar, modified potato starch 70
Part, 5 parts of monoglyceride, 5 parts of sucrose ester, 4 parts of xanthans, 3 parts of red wine.
The preparation method of this potato steamed sponge cake is：
1）Raw material selection：Select neat tuber shape, thin skin, fresh color, without the shallow and few potato of bud or bud；Selection has
The long rice flour of faint scent, fresh, color and luster for white and pure color.
2）Feedstock processing：Potato is cleaned（It does not remove the peel）30 min be steamed in pot to ripe, after removing epidermis, is rolled into no particle
Mud.
3）Yeast processing：After taking 1/10 milk boiled, room temperature is cooled to 40 DEG C, after adding in dry ferment mixing, places spare.
4）Rice pastes standby：Long rice flour is taken to add in remaining 9/10 milk, is stirred evenly, obtains rice paste.
5）Mixing：1/3 white granulated sugar is weighed, is fallen together with treated yeast, mashed potato and modified potato starch
Enter in rice paste and stir evenly, white granulated sugar is made to be dissolved completely in rice paste, stands 1 min；Add monoglyceride, sucrose ester, Huang
Virgin rubber and red wine.
6）One time fermentation：Above-mentioned material is placed in 40 DEG C of 40 min of fermentation, stirs to bubble be completely exhausted out later.
7）Secondary fermentation：Remaining 2/3 white granulated sugar is added in the rice paste completed in one time fermentation, is stirred to white granulated sugar
After dissolving completely, ferment 25 min at room temperature.
8）It steams：By the good rice paste stirring of secondary fermentation to bubble is completely exhausted out, it is respectively charged into mold, pot on cold water
It steams, 20-30 min is steamed after boiling water.
9）Cooling packing：After being cooled to room temperature, packed.
The innovative point of the present invention：
1）Potato steamed sponge cake is added using 200-300 portions of mashed potatoes and 500-600 parts of long rice flour compoundings, it is ensured that preparation
Potato steamed sponge cake has strong potato perfume.
2）It is yellow that 50-70 parts of modified potato starch, 4-5 parts of monoglycerides, 4-5 parts of sucrose esters and 2-4 parts are used in combination in technique
The compound addition of virgin rubber can effectively delay the aging retrogradation speed of steamed sponge cake, and quality comparison is little after research finds 5 d of steamed sponge cake.
3）Modified potato starch can promote the vicidity of starch, retentiveness and stability in long rice flour.Monoglyceride and
Sucrose ester can improve starch gelatinization temperature as emulsifier, increase the viscosity and retentiveness of gelatinized corn starch.Xanthans is as thickening
Agent can make steamed sponge cake keep certain moisture.
4）Potato steamed sponge cake is prepared using secondary fermentation, long rice flour can generate lactic acid after everfermentation, be produced after fermentation
Raw acid system effectively can inhibit starch to recrystallize, and delay the aging retrogradation speed of steamed sponge cake, improve the shelf-life；Long rice flour is sent out
After ferment, vitamin, minerals and protein are easier separate out, can improve the nutritive value of steamed sponge cake.
The Analysis of conclusion of three embodiments：
The present invention is from the compound proportion of mashed potato and long rice flour, auxiliary material adding proportion（Modified potato starch, monoglyceride, sugarcane
Sugar ester and xanthans）, fermentation times these three aspect potato steamed sponge cake preparation process is studied, and pass through sensory evaluation into
Row detection, three embodiments all can obtain preferable potato steamed sponge cake product.
Claims (2)
1. a kind of potato steamed sponge cake, which is characterized in that include consisting of by mass fraction：
200-300 parts of potato, 500-600 parts of long rice flour, 200-300 parts of milk, 4-5 parts of dry ferment, white granulated sugar 100-150
Part, 50-70 parts of modified potato starch, 4-5 parts of monoglyceride, 4-5 parts of sucrose ester, 2-4 parts of xanthans, 2-3 parts of red wine.
2. a kind of preparation method of potato steamed sponge cake, which is characterized in that include the following steps：
1）Raw material selection：Select neat tuber shape, thin skin, fresh color, without the shallow and few potato of bud or bud；Selection has
The long rice flour of faint scent, fresh, color and luster for white and pure color；
2）Feedstock processing：Potato is cleaned, is not removed the peel, the 20-30 min that are steamed in pot after removing epidermis, are rolled into no particle to ripe
Mud；
3）Yeast processing：After taking 1/10 milk boiled by component, room temperature is cooled to 30-40 DEG C, after adding in dry ferment mixing, places
It is spare；
4）Rice pastes standby：Long rice flour is taken to add in remaining 9/10 milk, is stirred evenly, obtains rice paste；
5）Mixing：1/3 white granulated sugar is weighed by component, together with treated yeast, mashed potato and modified potato starch
It pours into rice to paste and stir evenly, white granulated sugar is made to be dissolved completely in rice paste, stands 1 min；Add monoglyceride, sucrose ester, Huang
Virgin rubber and red wine；
6）One time fermentation：Above-mentioned material is placed in 30-40 DEG C of fermentation 30-40 min, stirs to bubble be completely exhausted out later, be made
One time fermentation it is dimmed；
7）Secondary fermentation：Remaining 2/3 white granulated sugar is added in the rice paste completed in one time fermentation, is stirred complete to white granulated sugar
After dissolving, ferment 20-25 min at room temperature, and the good rice paste of secondary fermentation is made；
8）It steams：By the good rice paste stirring of secondary fermentation to bubble is completely exhausted out, it is respectively charged into mold, cold water is steamed in pot, and treats
20-30 min are steamed after boiling water；
9）Cooling packing：After being cooled to room temperature, packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810258078.1A CN108244478A (en) | 2018-03-27 | 2018-03-27 | A kind of potato steamed sponge cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810258078.1A CN108244478A (en) | 2018-03-27 | 2018-03-27 | A kind of potato steamed sponge cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108244478A true CN108244478A (en) | 2018-07-06 |
Family
ID=62747460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810258078.1A Pending CN108244478A (en) | 2018-03-27 | 2018-03-27 | A kind of potato steamed sponge cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108244478A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109691633A (en) * | 2019-02-12 | 2019-04-30 | 湖南大丰斋食品有限公司 | A kind of technique making brown sugar steamed sponge cake |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636892A (en) * | 2013-11-28 | 2014-03-19 | 刘秉顺 | Processing method for preparing steamed sponge cakes by using natural potato powder |
| CN104381921A (en) * | 2014-11-24 | 2015-03-04 | 中国农业科学院农产品加工研究所 | Steamed sponge cake with potatoes and preparation method of steamed sponge cake |
| CN106173918A (en) * | 2016-07-05 | 2016-12-07 | 中南林业科技大学 | A kind of sweet potato rice steamed sponge cake and production method thereof |
| CN106942665A (en) * | 2017-01-20 | 2017-07-14 | 姚逍逸 | A kind of processing method of Ipomoea batatas fermented rice cake |
-
2018
- 2018-03-27 CN CN201810258078.1A patent/CN108244478A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636892A (en) * | 2013-11-28 | 2014-03-19 | 刘秉顺 | Processing method for preparing steamed sponge cakes by using natural potato powder |
| CN104381921A (en) * | 2014-11-24 | 2015-03-04 | 中国农业科学院农产品加工研究所 | Steamed sponge cake with potatoes and preparation method of steamed sponge cake |
| CN106173918A (en) * | 2016-07-05 | 2016-12-07 | 中南林业科技大学 | A kind of sweet potato rice steamed sponge cake and production method thereof |
| CN106942665A (en) * | 2017-01-20 | 2017-07-14 | 姚逍逸 | A kind of processing method of Ipomoea batatas fermented rice cake |
Non-Patent Citations (2)
| Title |
|---|
| 何东平等: "《粮油食品》", 30 June 2014, 中国轻工业出版社 * |
| 曾洁等: "《薯类食品生产工艺与配方》", 31 January 2012, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109691633A (en) * | 2019-02-12 | 2019-04-30 | 湖南大丰斋食品有限公司 | A kind of technique making brown sugar steamed sponge cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101523574B1 (en) | Whole wheat bread of Korean wheat using fermented liquid Koji and method for manufacturing thereof | |
| KR101966324B1 (en) | Manufacturing method of white pan bread using natural sourdough | |
| KR101521231B1 (en) | Bread using a natural sourdough starter and method for manufacturing thereof | |
| CN102329707A (en) | Sweet fermented oat wine production method | |
| WO2019112180A1 (en) | Method for making acorn bread | |
| CN102978098B (en) | Production method of highland barley vinegar | |
| KR101678952B1 (en) | Five color into the bread manufacturing method ornithine widening the sweet potato jam | |
| KR101446547B1 (en) | Manufacturing method of fried streusel walnut cake | |
| KR101175208B1 (en) | method of manufacturing batter for quick cake contained Han-La citrus fruits and quick cake manufactured by the batter | |
| CN101810286B (en) | Method for preparing sweet potato whole powder | |
| CN106722168A (en) | Rush the preparation method of compound millet powder | |
| CN108244478A (en) | A kind of potato steamed sponge cake and preparation method thereof | |
| CN105994682A (en) | Cream free of trans-fatty acid | |
| KR101256603B1 (en) | Method manufacturing of barley bread | |
| CN104996702A (en) | Sweet potato crunchy candy processing method | |
| JP5718678B2 (en) | Non-heat-processed food or non-heat-processed beverage using brown rice just before germination | |
| KR101570077B1 (en) | The manufacturing method of a korean cracker containing the powder of a sweet persimmon and the korean cracker made by the method | |
| KR102284193B1 (en) | Manufacturing method of scorched rice containing natural materials | |
| JP2017176175A (en) | Tea miso including fermented tea as fermentation raw material, and method for producing the same | |
| CN106551359A (en) | A kind of Sipunculus nudus peanut butter and preparation method thereof | |
| KR20160069772A (en) | Sikhye Using Purple Sweet Potato and a Production Method thereof | |
| CN105962155A (en) | Coriander, corn and fish meat fermented smoked sausage capable of invigorating stomach and promoting digestion and preparation method of coriander, corn and fish meat fermented smoked sausage | |
| KR101162200B1 (en) | Preparation method of dough for walnut cake comprising TEFB | |
| CN100556318C (en) | A kind of aqueous solution of preventing ageing of fried chestnut and application thereof | |
| KR101464438B1 (en) | Cooking method of purple sweet potato SikHye |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180706 |
|
| RJ01 | Rejection of invention patent application after publication |