CN108464331A - A kind of preparation method of black rice cake - Google Patents
A kind of preparation method of black rice cake Download PDFInfo
- Publication number
- CN108464331A CN108464331A CN201810125912.XA CN201810125912A CN108464331A CN 108464331 A CN108464331 A CN 108464331A CN 201810125912 A CN201810125912 A CN 201810125912A CN 108464331 A CN108464331 A CN 108464331A
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- Prior art keywords
- parts
- cake
- black rice
- added
- mold
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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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of preparation methods of black rice cake comprising following processing step：1) it takes 80~100 parts of eggs to dismiss uniformly by parts by weight of raw materials ratio, 15~25 parts of water and 30~40 portions of sucrose is added, stirs evenly, adds 6~9 parts of cake oils, continue to stir evenly, obtain egg liquid；2) it takes 50~65 parts of black rice flour to be added in egg liquid obtained by step 1), while 4~6 parts of vegetable oil and 1~3 part of baking powder is added, stir evenly, obtain cake liquid；3) cake liquid obtained by step 2) is poured into Cake mould, the mold for filling cake liquid is put into oven after preheating oven to baking temperature, baking processing, flip upside down mold after coming out of the stove, and demolding after cooling obtains finished product.The present invention is by adjusting raw material components and its proportioning and preparation process, so that the black rice cake being prepared into has both abundant nutrition, good mouthfeel and certain healthcare function, while its is soft flexible, and comprehensive performance is stablized, sensory evaluation is good, is suitable for large-scale industrial production.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of preparation method of cake.
Background technology
From 1980's, as international nutritionist particularly pays close attention to black-food, people are to based on black rice
Black functional food demand with regard to increasing.To meet the market requirement, some breeding units are using systematic breeding, sexual miscellaneous
It gives the high-tech means of genetic engineering, a variety of methods to be combined, cultivates the improved Varieties and new lines of a variety of black rices.It is black
Rice is to be claimed medicine rice since ancient times, full of nutrition, eats and medical value is high, especially in terms of blood nourishing function, therefore quilt again
It is called title to enrich blood glutinous rice, is considered precious article always.Contain multiple nutritional components in black rice, be all it is beneficial to human body,
There are some also to substantially exceed other same types, as being its 7 times compared to iron content for general rice, vitamin B content is
Its 12 times.Also contain 17 kinds of amino acid and trace element and melanin, protein, fat, carbohydrate, edible fibre simultaneously
The ingredients such as dimension.Show also to contain several physiological active substances in black rice according to modern multiple research and analyse, such as cardiac glycoside, alkaloid, plant
Object sterol etc. has and promotes body metabolism, remove free radical, improve hypoferric anemia, anti-aging, improve anti allergic reaction and increasing
It is strong that equal healthcare functions are immunized.When being tested mouse some researches show that black rice, there is certain anti-treatment to mouse hypoferric anemia
The leucocyte decline of effect, mouse significantly reduces.It finds anaemia occur when pregnant woman's gestation simultaneously, black-rice food can be taken in and eaten
It treats, certain effect can be obtained.Up to now the series black food developed as raw material using black rice has had more than 100 kinds.It is many
Black rice processed food is largely invested in market, and market scope is very big, either domestic or overseas, and black-rice food is slowly
It appears on the daily dining table of people.The black rice series food that can be bought on the market has powdered such as nutrient powder and baby's rice
Powder, beverage drinks such as body-building tribute rice wine, the lactic acid of fermentation sends out beverage liquor-saturated, can happy beer, staple food such as nutritious black rice bean vermicelli, swollen
Helping digestion product, health-caring biscuit, eight delicacies gruel can etc..
Cake belongs to one kind of wheaten food, is usually what primary raw material was baked out with wheat flour, sucrose, egg.It seeks
It supports and enriches, delicate mouthfeel is soft, flexible.With science and technology and expanding economy, the type and number of food are also more and more,
Requirement of the opposite people for food is also higher and higher, and not only in color, taste, fragrance etc. will meet in people mind
Requirement, also to eat healthy, eat to trust.So in recent years, green functional food is just more and more welcomed by the people.Cause
How this, which combines black rice with cake, is of great significance.
Invention content
It is an object of the invention to deficiencies for the above-mentioned prior art, provide a kind of preparation method of black rice cake.
The technical solution used in the present invention is：A kind of preparation method of black rice cake comprising following processing step：
1) it takes 80~100 parts of eggs to dismiss uniformly by parts by weight of raw materials ratio, 15~25 parts of water and 30~40 portions of sucrose is added,
It stirs evenly, adds 6~9 parts of cake oils, continue to stir evenly, obtain egg liquid；
2) it takes 50~65 parts of black rice flour to be added in egg liquid obtained by step 1), while 4~6 parts of vegetable oil and 1~3 is added
Part baking powder, stirs evenly, obtains cake liquid；
3) cake liquid obtained by step 2) is poured into Cake mould, cake liquid will be filled after preheating oven to baking temperature
Mold is put into oven, and baking processing, flip upside down mold after coming out of the stove, and demolding after cooling obtains finished product.
As being further improved for said program, black rice flour described in step 2) by parts by weight of raw materials ratio by black rice flour and
Self- raising flour is with 1:4、2:3、3:2、4:1 ratio mixes.
As being further improved for said program, the intermediate cake liquid of step 3) pours into mold to the half of mold to three
At/bis-.
The beneficial effects of the invention are as follows：The present invention is by adjusting raw material components and its proportioning and preparation process so for preparing
The black rice cake obtained has both abundant nutrition, good mouthfeel and certain healthcare function, while its is soft flexible, and comprehensive
Performance is stablized, and sensory evaluation is good, is suitable for large-scale industrial production.
Specific implementation mode
The present invention is specifically described with reference to embodiment, in order to technical field personnel to the present invention
Understand.It is necessary to it is emphasized that embodiment is only intended to, the present invention will be further described herein, should not be understood as to this
The limitation of invention protection domain, fields person skilled in the art, the non-intrinsically safe that the present invention is made according to foregoing invention content
The modifications and adaptations of property, should still fall within protection scope of the present invention.Mentioned raw materials following simultaneously are unspecified, are
Commercial product；The processing step or preparation method not referred in detail be processing step known to a person skilled in the art or
Preparation method.
Embodiment 1
A kind of preparation method of black rice cake comprising following processing step：
1) it takes 80 parts of eggs to dismiss uniformly by parts by weight of raw materials ratio, 25 parts of water and 30 portions of sucrose is added, stir evenly, then add
Enter 9 parts of cake oils, continues to stir evenly, obtain egg liquid；
2) it takes 50 parts of black rice flour to be added in egg liquid obtained by step 1), while 6 parts of vegetable oil and 1 part of baking powder is added,
It stirs evenly, obtains cake liquid；
3) cake liquid obtained by step 2) is poured into the half of mold at 2/3rds, preheating oven is to toasting temperature
The mold for filling cake liquid is put into oven after degree, baking processing, flip upside down mold after coming out of the stove, and demolding after cooling obtains
1 finished product of embodiment.
The wherein described black rice flour is by parts by weight of raw materials ratio by black rice flour and Self- raising flour with 1:4 ratio mixes.
Embodiment 2
A kind of preparation method of black rice cake comprising following processing step：
1) it takes 100 parts of eggs to dismiss uniformly by parts by weight of raw materials ratio, 15 parts of water and 40 portions of sucrose is added, stir evenly, then
6 parts of cake oils are added, continues to stir evenly, obtains egg liquid；
2) it takes 65 parts of black rice flour to be added in egg liquid obtained by step 1), while 4 parts of vegetable oil and 3 parts of baking powders is added,
It stirs evenly, obtains cake liquid；
3) cake liquid obtained by step 2) is poured into the half of mold at 2/3rds, preheating oven is to toasting temperature
The mold for filling cake liquid is put into oven after degree, baking processing, flip upside down mold after coming out of the stove, and demolding after cooling obtains
2 finished product of embodiment.
The wherein described black rice flour is by parts by weight of raw materials ratio by black rice flour and Self- raising flour with 2:3 ratio mixes.
Embodiment 3
A kind of preparation method of black rice cake comprising following processing step：
1) it takes 90 parts of eggs to dismiss uniformly by parts by weight of raw materials ratio, 20 parts of water and 35 portions of sucrose is added, stir evenly, then add
Enter 8 parts of cake oils, continues to stir evenly, obtain egg liquid；
2) it takes 60 parts of black rice flour to be added in egg liquid obtained by step 1), while 5 parts of vegetable oil and 2 parts of baking powders is added,
It stirs evenly, obtains cake liquid；
3) cake liquid obtained by step 2) is poured into the half of mold at 2/3rds, preheating oven is to toasting temperature
The mold for filling cake liquid is put into oven after degree, baking processing, flip upside down mold after coming out of the stove, and demolding after cooling obtains
3 finished product of embodiment.
The wherein described black rice flour is by parts by weight of raw materials ratio by black rice flour and Self- raising flour with 4:1 ratio mixes.
Embodiment 4
1~3 gained finished product of above-described embodiment is subjected to subjective appreciation, record evaluation result three times and calculates average value,
The average mark of its subjective appreciation project, standard and the embodiment of the present invention is as shown in table 1.
The average mark of 1 subjective appreciation project of table, standard and the embodiment of the present invention
Above-described embodiment is the preferred embodiment of the present invention, it is all with similar technique of the invention and made by equivalence changes,
The protection category of the present invention should all be belonged to.
Claims (3)
1. a kind of preparation method of black rice cake, which is characterized in that comprise the technical steps that：
1) it takes 80~100 parts of eggs to dismiss uniformly by parts by weight of raw materials ratio, 15~25 parts of water and 30~40 portions of sucrose, stirring is added
Uniformly, 6~9 parts of cake oils are added, continues to stir evenly, obtains egg liquid；
2) it takes 50~65 parts of black rice flour to be added in egg liquid obtained by step 1), while 4~6 parts of vegetable oil and 1~3 part of bubble is added
Powder is beaten, stirs evenly, obtains cake liquid；
3) cake liquid obtained by step 2) is poured into Cake mould, the mold of cake liquid will be filled after preheating oven to baking temperature
It is put into oven, baking processing, flip upside down mold after coming out of the stove, and demolding after cooling obtains finished product.
2. a kind of preparation method of black rice cake according to claim 1, it is characterised in that：Black rice face described in step 2)
Powder is by parts by weight of raw materials ratio by black rice flour and Self- raising flour with 1:4、2:3、3:2、4:1 ratio mixes.
3. a kind of preparation method of black rice cake according to claim 1, it is characterised in that：The intermediate cake liquid of step 3) falls
Enter mold to the half of mold to 2/3rds at.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810125912.XA CN108464331A (en) | 2018-02-06 | 2018-02-06 | A kind of preparation method of black rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810125912.XA CN108464331A (en) | 2018-02-06 | 2018-02-06 | A kind of preparation method of black rice cake |
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| Publication Number | Publication Date |
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| CN108464331A true CN108464331A (en) | 2018-08-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810125912.XA Pending CN108464331A (en) | 2018-02-06 | 2018-02-06 | A kind of preparation method of black rice cake |
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| CN (1) | CN108464331A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109197948A (en) * | 2018-11-23 | 2019-01-15 | 翁航 | A kind of passion fruit cake and preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875771A (en) * | 2016-06-08 | 2016-08-24 | 洽洽食品股份有限公司 | Black rice cake and processing method thereof |
| CN106900818A (en) * | 2017-03-27 | 2017-06-30 | 许昌学院 | A kind of preparation method of black rice cake |
| CN107027860A (en) * | 2016-10-31 | 2017-08-11 | 陈温 | A kind of additive-free formula of coarse cereal cake and preparation method thereof |
-
2018
- 2018-02-06 CN CN201810125912.XA patent/CN108464331A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875771A (en) * | 2016-06-08 | 2016-08-24 | 洽洽食品股份有限公司 | Black rice cake and processing method thereof |
| CN107027860A (en) * | 2016-10-31 | 2017-08-11 | 陈温 | A kind of additive-free formula of coarse cereal cake and preparation method thereof |
| CN106900818A (en) * | 2017-03-27 | 2017-06-30 | 许昌学院 | A kind of preparation method of black rice cake |
Non-Patent Citations (1)
| Title |
|---|
| 陆宁 等: "黑米蛋糕生产工艺研究", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109197948A (en) * | 2018-11-23 | 2019-01-15 | 翁航 | A kind of passion fruit cake and preparation method |
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Application publication date: 20180831 |