CN108497024A - A kind of glycan chiffon cake and preparation method thereof - Google Patents
A kind of glycan chiffon cake and preparation method thereof Download PDFInfo
- Publication number
- CN108497024A CN108497024A CN201810370680.4A CN201810370680A CN108497024A CN 108497024 A CN108497024 A CN 108497024A CN 201810370680 A CN201810370680 A CN 201810370680A CN 108497024 A CN108497024 A CN 108497024A
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- CN
- China
- Prior art keywords
- parts
- glycan
- chiffon cake
- preparation
- siraitia grosvenorii
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—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
- A21D2/36—Vegetable 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
- A21D2/366—Tubers, roots
Abstract
The invention discloses a kind of glycan chiffon cakes, are made of the raw material including following parts by weight：1.4 1.7 parts of 90 110 parts of egg, 10 15 parts of weak strength flour, 20 25 parts of taro powder, 10 15 parts of cornstarch, 15 25 parts of white granulated sugar, 22 26 parts of salad oil, 47 51 parts of Siraitia grosvenorii water, 0.5 0.8 parts of salt and tower tower powder.The invention also discloses the preparation methods of above-mentioned glycan chiffon cake.The glycan chiffon cake has organically blended nutrition and the fragrance of glycan and Siraitia grosvenorii, its glycan taste is strong, delicate mouthfeel, soft texture, sweet palatable, and with scattered plot qi-regulating, removing toxic substances tonifying spleen, reducing fever relieving cough multiple efficacies, nutritional health function is significantly larger than similar product, suitable for people of all ages.
Description
Technical field
The present invention relates to chiffon cake and preparation method thereof, especially a kind of glycan chiffon cake and preparation method thereof.
Background technology
Chiffon cake is a kind of dessert, is mainly made by raw materials such as oil, egg, sugar, flour, and bulk, moisture is organized
Content is high, and taste is light oiliness, and mouthfeel is moistened tender refreshing, is most popular at present one of cake.But existing chiffon cake battalion
Form that point single, energy is high, it is difficult to meet people to healthy diet increasingly higher demands.
Glycan is full of nutrition, excellent in color, once by person be vegetables king, food have scattered plot qi-regulating, detoxify tonifying spleen,
The drug effect of reducing fever relieving cough.Glycan contains more crude protein, starch, glycan, crude fibre and sugar, and the content of protein is than general
Other high-protein plants such as soybean etc will be high.And Siraitia grosvenorii has mogroside, a variety of amino acid and vitamin etc. medicinal
Ingredient cures mainly lung heat phlegm-fire cough, sphagitis, tonsillitis, acute gastritis, constipation etc., can be dropped in addition food to boil water
It is low in calories and do not lose sweet taste.
With the improvement of living standards, people more focus on quality of life, if glycan and arhat are added in chiffon cake
Fruit water, had not only increased the nutritive value and healthcare function of cake, but also reduced heat.
Invention content
One of the object of the invention is intended to provide a kind of nutritive value height and glycan chiffon cake low in calories.
The two of the object of the invention are intended to provide the preparation method of above-mentioned glycan chiffon cake.
One of the object of the invention is achieved through the following technical solutions：A kind of glycan chiffon cake, by including following weight
The raw material of part is made：90-110 parts of egg, 10-15 parts of weak strength flour, 20-25 parts of taro powder, 10-15 parts of cornstarch, white granulated sugar
1.4-1.7 parts of 15-25 parts, 22-26 parts of salad oil, 47-51 parts of Siraitia grosvenorii water, 0.5-0.8 parts of salt and tower tower powder.
The two of the object of the invention are achieved through the following technical solutions：A kind of preparation of glycan chiffon cake as described above
Method includes the following steps：
Step 1：The egg white of egg and yolk are detached, by yolk, salad oil, Siraitia grosvenorii water, cornstarch, weak strength flour and
Taro powder is mixed evenly, and obtains egg yolk paste；
Step 2：Yolk, salt and Ta Ta powder are mixed evenly, white granulated sugar is added three times, and is mixed to dry
Property foaming, obtain protein paste；
Step 3：1/3 protein paste that step 2 obtains is uniformly mixed with the egg yolk paste that step 1 obtains, then by remaining 2/3
Protein paste continuously adds uniformly mixed, obtains batter；
Step 4：In the batter injection mold that step 3 is obtained, be sent into oven, come out of the stove after 37-42 minutes, cool down to get.
Wherein, the taro powder is made by following step：It is sliced, dry, pulverize after glycan is removed the peel, cross 80-100 mesh
Sieve, small fire stir-fry 3-5 minutes.
The glycan piece thickness is 2-3mm；The drying box temperature is 70-80 DEG C, drying time 3-4h.
Wherein, the Siraitia grosvenorii water is made by following step：Take Siraitia grosvenorii that boiling is added to boil 13-15 minutes, filtering is abandoned
Pomace obtains Siraitia grosvenorii water.
Wherein, the mixed proportion of the Siraitia grosvenorii and water is：Add 250-300g water per 2-3g Siraitia grosvenoriis.
Wherein, the injection rate of the batter injection mold of the step 4 is the 70-80% of mould volume；On the oven
Fiery temperature is 160-170 DEG C, and lower fire temperature is 150-160 DEG C.
Compared with prior art, the present invention haing the following advantages：
The present invention substitutes part weak strength flour on the basis of traditional chiffon cake with taro powder, and Siraitia grosvenorii water substitutes pure water,
Using rational formula and production method, product is made to have organically blended nutrition and the fragrance of glycan and Siraitia grosvenorii, glycan taste is dense
Strongly fragrant, delicate mouthfeel, soft texture, sweetness are palatable, and with scattered plot qi-regulating, removing toxic substances tonifying spleen, reducing fever relieving cough multiple efficacies, nutrition guarantor
Strong effect is significantly larger than similar product, suitable for people of all ages.
Specific embodiment
With reference to embodiment, the claim of the present invention is described in further detail, but do not constituted pair
Any restrictions of the present invention, any limited number of time modification made in the claims in the present invention protection domain, still the present invention's
In claims.
Embodiment 1
Raw material：90 parts of egg, 10 parts of weak strength flour, 20 parts of taro powder, 10 parts of cornstarch, 15 parts of white granulated sugar, salad oil 22
Part, 47 parts of Siraitia grosvenorii water, 0.5 part of salt and 1.4 parts of tower tower powder.
Step 1：It is sliced after glycan is removed the peel, every thickness is 2mm, is placed in drying box in 80 DEG C of dry 3h, is crushed to
80 mesh, small fire stir-fry 5 minutes, obtain taro powder.It is 2 by weight:260 add to Siraitia grosvenorii in water, boil 13 minutes, mistake
Filter, abandons pomace, obtains Siraitia grosvenorii water.The egg white of egg and yolk are detached, by yolk, salad oil, Siraitia grosvenorii water, cornstarch,
Weak strength flour and taro powder are mixed evenly, and obtain egg yolk paste.
Step 2：Yolk, salt and Ta Ta powder are mixed evenly, white granulated sugar is added three times, and is mixed to dry
Property foaming, obtain protein paste.
Step 3：1/3 protein paste that step 2 obtains is uniformly mixed with the egg yolk paste that step 1 obtains, then by remaining 2/3
Protein paste continuously adds uniformly mixed, obtains batter.
Step 4：In the batter injection mold that step 3 is obtained, injection rate is the 70% of mould volume, is sent into oven and carries out
Baking, oven excessive internal heat temperature are 160 DEG C, and lower fire temperature is come out of the stove after being 150 DEG C, 42 minutes, cooling to get glycan chiffon cake.
Embodiment 2
Raw material：100 parts of egg, 12 parts of weak strength flour, 22 parts of taro powder, 12 parts of cornstarch, 20 parts of white granulated sugar, salad oil 24
Part, 49 parts of Siraitia grosvenorii water, 0.6 part of salt and 1.5 parts of tower tower powder.
Step 1：It is sliced after glycan is removed the peel, every thickness is 2.5mm, is placed in drying box in 75 DEG C of dry 3.5h, powder
90 mesh are broken to, small fire stir-fries 4 minutes, obtains taro powder.It is 2.5 by weight:280 add to Siraitia grosvenorii in water, boil 14 points
Pomace is abandoned in clock, filtering, obtains Siraitia grosvenorii water.The egg white of egg and yolk are detached, by yolk, salad oil, Siraitia grosvenorii water, jade
Rice starch, weak strength flour and taro powder are mixed evenly, and obtain egg yolk paste.
Step 2：Yolk, salt and Ta Ta powder are mixed evenly, white granulated sugar is added three times, and is mixed to dry
Property foaming, obtain protein paste.
Step 3：1/3 protein paste that step 2 obtains is uniformly mixed with the egg yolk paste that step 1 obtains, then by remaining 2/3
Protein paste continuously adds uniformly mixed, obtains batter.
Step 4：In the batter injection mold that step 3 is obtained, injection rate is the 75% of mould volume, is sent into oven and carries out
Baking, oven excessive internal heat temperature are 165 DEG C, and lower fire temperature is 155 DEG C, is come out of the stove after forty minutes, cooling to get glycan chiffon cake.
Embodiment 3
Raw material：110 parts of egg, 15 parts of weak strength flour, 25 parts of taro powder, 15 parts of cornstarch, 25 parts of white granulated sugar, salad oil 26
Part, 51 parts of Siraitia grosvenorii water, 0.7 part of salt and 1.6 parts of tower tower powder.
Step 1：It is sliced after glycan is removed the peel, every thickness is 3mm, is placed in drying box in 70 DEG C of dry 4h, is crushed to
100 mesh, small fire stir-fry 3 minutes, obtain taro powder.It is 3 by weight:300 add to Siraitia grosvenorii in water, boil 15 minutes, mistake
Pomace is abandoned in filter, obtains Siraitia grosvenorii water.The egg white of egg and yolk are detached, yolk, salad oil, Siraitia grosvenorii water, corn are formed sediment
Powder, weak strength flour and taro powder are mixed evenly, and obtain egg yolk paste.
Step 2：Yolk, salt and Ta Ta powder are mixed evenly, white granulated sugar is added three times, and is mixed to dry
Property foaming, obtain protein paste.
Step 3：1/3 protein paste that step 2 obtains is uniformly mixed with the egg yolk paste that step 1 obtains, then by remaining 2/3
Protein paste continuously adds uniformly mixed, obtains batter.
Step 4：In the batter injection mold that step 3 is obtained, injection rate is the 80% of mould volume, is sent into oven and carries out
Baking, oven excessive internal heat temperature are 170 DEG C, and lower fire temperature is come out of the stove after being 160 DEG C, 38 minutes, cooling to get glycan chiffon cake.
Claims (9)
1. a kind of glycan chiffon cake, which is characterized in that be made of the raw material including following parts by weight：It is 90-110 parts of egg, low
10-15 parts of strength flour, 20-25 parts of taro powder, 10-15 parts of cornstarch, 15-25 parts of white granulated sugar, 22-26 parts of salad oil, Siraitia grosvenorii
1.4-1.7 parts of 47-51 parts of water, 0.5-0.8 parts of salt and tower tower powder.
2. a kind of preparation method of glycan chiffon cake as described in claim 1, which is characterized in that include the following steps：
Step 1：The egg white of egg and yolk are detached, by yolk, salad oil, Siraitia grosvenorii water, cornstarch, weak strength flour and glycan
Powder is mixed evenly, and obtains egg yolk paste；
Step 2：Yolk, salt and Ta Ta powder are mixed evenly, white granulated sugar is added three times, and mixes to dryness hair
Bubble, obtains protein paste；
Step 3：1/3 protein paste that the step 2 obtains is uniformly mixed with the egg yolk paste that the step 1 obtains, then will be left
2/3 protein paste continuously add uniformly mixed, obtain batter；
Step 4：In the batter injection mold that the step 3 is obtained, be sent into oven, come out of the stove after 37-42 minute, cool down to get.
3. a kind of preparation method of glycan chiffon cake according to claim 2, which is characterized in that the taro powder passes through
Following step is made：It is sliced, dry, pulverize after glycan is removed the peel, cross 80-100 mesh sieve, small fire stir-fries 3-5 minutes to obtain the final product.
4. a kind of preparation method of glycan chiffon cake according to claim 3, which is characterized in that the glycan piece is thick
Degree is 2-3mm.
5. a kind of preparation method of glycan chiffon cake according to claim 3, which is characterized in that the drying box temperature
It is 70-80 DEG C, drying time 3-4h.
6. a kind of preparation method of glycan chiffon cake according to claim 2, which is characterized in that sieve of the step 1
Chinese fruit water is made by following step：Take Siraitia grosvenorii that boiling is added to boil 13-15 minutes, filtering abandons pomace, obtains Siraitia grosvenorii water.
7. a kind of preparation method of glycan chiffon cake according to claim 6, which is characterized in that the Siraitia grosvenorii with
The mixed proportion of water is：Add 250-300g water per 2-3g Siraitia grosvenoriis.
8. a kind of preparation method of glycan chiffon cake according to claim 2, which is characterized in that the face of the step 4
The injection rate of paste injection mold is the 70-80% of mould volume.
9. a kind of preparation method of glycan chiffon cake according to claim 2, which is characterized in that the step 4 is baked
Stove excessive internal heat temperature is 160-170 DEG C, and lower fire temperature is 150-160 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810370680.4A CN108497024A (en) | 2018-04-24 | 2018-04-24 | A kind of glycan chiffon cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810370680.4A CN108497024A (en) | 2018-04-24 | 2018-04-24 | A kind of glycan chiffon cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108497024A true CN108497024A (en) | 2018-09-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810370680.4A Pending CN108497024A (en) | 2018-04-24 | 2018-04-24 | A kind of glycan chiffon cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112825886A (en) * | 2021-01-22 | 2021-05-25 | 佛山职业技术学院 | Chiffon cake with low beany flavor and preparation method thereof |
| CN114403186A (en) * | 2022-02-25 | 2022-04-29 | 皖西学院 | Freeze-dried cake slice and preparation method thereof |
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| CN105815418A (en) * | 2016-06-07 | 2016-08-03 | 姚敏 | Fruit cake |
| CN105851178A (en) * | 2016-06-17 | 2016-08-17 | 上海交通大学 | Low-sugar purple sweet potato chiffon cake and preparation method thereof |
| CN106387218A (en) * | 2016-08-31 | 2017-02-15 | 吴巨贤 | Bread prepared from herb tea extract and preparation method of bread |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106665762A (en) * | 2015-11-10 | 2017-05-17 | 扬州五亭食品高邮有限公司 | Health-care cake production method |
| CN105815418A (en) * | 2016-06-07 | 2016-08-03 | 姚敏 | Fruit cake |
| CN105851178A (en) * | 2016-06-17 | 2016-08-17 | 上海交通大学 | Low-sugar purple sweet potato chiffon cake and preparation method thereof |
| CN106387218A (en) * | 2016-08-31 | 2017-02-15 | 吴巨贤 | Bread prepared from herb tea extract and preparation method of bread |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112825886A (en) * | 2021-01-22 | 2021-05-25 | 佛山职业技术学院 | Chiffon cake with low beany flavor and preparation method thereof |
| CN114403186A (en) * | 2022-02-25 | 2022-04-29 | 皖西学院 | Freeze-dried cake slice and preparation method thereof |
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Application publication date: 20180907 |