CN108552285A - A kind of walnut cake and preparation method thereof - Google Patents
A kind of walnut cake and preparation method thereof Download PDFInfo
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- CN108552285A CN108552285A CN201810293135.XA CN201810293135A CN108552285A CN 108552285 A CN108552285 A CN 108552285A CN 201810293135 A CN201810293135 A CN 201810293135A CN 108552285 A CN108552285 A CN 108552285A
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 33
- 235000020234 walnut Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 240000007049 Juglans regia Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 58
- 238000003756 stirring Methods 0.000 claims abstract description 57
- 235000013312 flour Nutrition 0.000 claims abstract description 51
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 46
- 241000758789 Juglans Species 0.000 claims abstract description 32
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 22
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 22
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 22
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 21
- 239000002540 palm oil Substances 0.000 claims abstract description 21
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 13
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000000465 moulding Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 52
- 240000007594 Oryza sativa Species 0.000 claims description 28
- 235000007164 Oryza sativa Nutrition 0.000 claims description 28
- 235000009566 rice Nutrition 0.000 claims description 28
- 238000000227 grinding Methods 0.000 claims description 21
- 229920002752 Konjac Polymers 0.000 claims description 16
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 14
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 14
- 239000001354 calcium citrate Substances 0.000 claims description 14
- 239000004227 calcium gluconate Substances 0.000 claims description 14
- 229960004494 calcium gluconate Drugs 0.000 claims description 14
- 235000013927 calcium gluconate Nutrition 0.000 claims description 14
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 14
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 14
- 235000015110 jellies Nutrition 0.000 claims description 14
- 239000008274 jelly Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 14
- 210000003097 mucus Anatomy 0.000 claims description 14
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 14
- 235000020338 yellow tea Nutrition 0.000 claims description 14
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 13
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 13
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 13
- 229920001592 potato starch Polymers 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 8
- 230000002378 acidificating effect Effects 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 238000003672 processing method Methods 0.000 claims description 3
- 240000006248 Broussonetia kazinoki Species 0.000 claims 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-M L-tartrate(1-) Chemical compound OC(=O)[C@H](O)[C@@H](O)C([O-])=O FEWJPZIEWOKRBE-JCYAYHJZSA-M 0.000 claims 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 239000001257 hydrogen Substances 0.000 claims 1
- 229910052739 hydrogen Inorganic materials 0.000 claims 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 13
- 238000012545 processing Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
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- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000012141 concentrate Substances 0.000 abstract 1
- NKAAEMMYHLFEFN-ZVGUSBNCSA-M sodium;(2r,3r)-2,3,4-trihydroxy-4-oxobutanoate Chemical compound [Na+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O NKAAEMMYHLFEFN-ZVGUSBNCSA-M 0.000 description 12
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 11
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 11
- 239000003205 fragrance Substances 0.000 description 7
- 238000001035 drying Methods 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 3
- 241000208340 Araliaceae Species 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000008434 ginseng Nutrition 0.000 description 3
- 229940046240 glucomannan Drugs 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 235000015099 wheat brans Nutrition 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015145 nougat Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000003359 percent control normalization Methods 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to belonging to non-staple food processing technique field, more particularly to a kind of walnut cake and preparation method thereof, including following raw material：48 55 parts of flour, 17 23 parts of sugar, 24 30 parts of palm oil, 0.3 0.8 parts of sodium bicarbonate, 0.8 3 parts of ammonium hydrogen carbonate, 0.01 0.08 parts of aerating agent, 5 10 parts of water；Method is：1/3 water is first taken to be heated to 48 55 DEG C, the rear aerating agent that is added is stirred to dissolving；Sugar, ammonium hydrogen carbonate, sodium bicarbonate, remaining water is taken to be placed in stirring and concentrate, 5 10min of high-speed stirred, it is stirred for 8 15min after palm oil is added afterwards, then aerating agent, the flour of dissolving, 5 8min of stirring at low speed, finally molding baking is added, the walnut cake booth that formula using the present invention and technique productions go out dissipates, is nature of blooming, beautiful, surface color is uniform, golden yellow color is beautiful, mouthfeel crispization mouth, and walnut cake bakes aromatic flavour naturally, in good taste.
Description
Technical field
The present invention relates to belonging to non-staple food processing technique field, more particularly to a kind of walnut cake and preparation method thereof.
Background technology
Walnut cake is a kind of using flour as the cake food of primary raw material.Due to palatable crisp, just melt in the mouth becomes the old and the young all
The cake food of happiness.Traditional walnut cake generally uses in the relatively low flour of muscle degree or long patent flour and adds starch, and mouth feeding habits are poor, molding
Property is also poor and non-digestible.
Patent No. CN201310195931.7 discloses ultra micro wheat bran wheat germ walnut cake preparation method, passes through ultra micro wheat bran
Flour is substituted, the crisp flavor and taste of walnut cake can be kept, in addition the wheat germ that unsaturated fatty acid content is high, pleasantly sweet, can reduce
The content of fat and sugar in walnut cake.The present invention is handled by special process and superfine communication technique, and wheat bran is made to reach low muscle face
Powder standard prepares walnut cake with this, tasty, and has significant healthcare function.
Patent No. CN201110247847.6 discloses ginseng fiber walnut cake and its production technology, with wheat flour, ginseng
Fiber, cream, soft white sugar, egg, drinking water, ammonium hydrogen carbonate, baking powder are made for major ingredient, eat the technical solution and disclose
Ginseng fiber walnut cake can enhance people constitution, improve disease resistance.
The present invention there are fragrance in order to solve the problems, such as the prior art easy to lose, poor taste, digestibility it is low with it is insufficient,
Provide a new approaches.
Invention content
The present invention is in order to solve the above technical problems, provide a kind of walnut cake and preparation method thereof.
It is realized particular by following technical scheme：
A kind of walnut cake, including following raw material：48-55 parts of flour, 17-23 parts sugared, 24-30 parts of palm oil, little Su
Beat 0.3-0.8 parts, 0.8-3 parts of ammonium hydrogen carbonate, 0.01-0.08 parts of aerating agent, 5-10 parts of water.
It is further preferred, including following raw material：48-52 parts of flour, 18-22 parts sugared, 25-30 parts of palm oil,
0.3-0.7 parts of sodium bicarbonate, 1-3 parts of ammonium hydrogen carbonate, 0.01-0.07 parts of aerating agent, 6-10 parts of water.
Further preferably, including following raw material：50 parts of flour, 20 parts of sugar, 28 parts of palm oil, 0.5 part of sodium bicarbonate,
2 parts of ammonium hydrogen carbonate, 0.04 part of aerating agent, 8 parts of water.
The sugar is any and malt in white sugar, rhamnose, fructose, nougat, peanut brittle, glucose, sucrose
Sugar mixes.
The mass fraction that the maltose accounts for sugared total amount is 58-65%.
The flour, wherein the konjaku powder containing the potato starch and 1-6% that mass fraction is 5-13%.
The flour, processing method：By flour enter in acidic liquid in temperature be 28-32 DEG C under the conditions of impregnate 1-
Then 2h is added potato starch and stirs evenly, nitrogen is filled with into solution, then add after konjaku powder stirs evenly,
It is dried to moisture under elevated temperature in vacuo and is less than 10%, then grinding to 120-200 mesh.
The aerating agent, weight are：2-6 parts of sodium hydrogen tartrate, 1-5 parts of calcium citrate, calcium gluconate 2-8
Part, 3-9 parts of yellow tea powder, 2-10 parts of tapa powder, 1-3 parts of sodium carboxymethylcellulose.
The aerating agent, preparation method：After sodium hydrogen tartrate is mixed with calcium citrate, it is heated to 88-100 DEG C, is protected
Warm 5min, then plus water stirs, and it is 60-70 DEG C to be warming up to water temperature, and calcium gluconate, the stirring of yellow tea powder, and isothermal holding is added
1-2h, it is 20-30 DEG C then to cool down material to water temperature, is added tapa powder, and shading is fermented 1-3d, through vacuum freeze drying to normal
Wen Hou is ground to 80-100 mesh, is then mixed with sodium carboxymethylcellulose, then carries out Ultramicro-powder grinding.
The present invention also provides the preparation methods of walnut cake, including：
A：Dissolving：1/3 water is taken to be heated to 48-55 DEG C, the rear aerating agent that is added is stirred to dissolving；
B：It is mixed：Above-mentioned formula ratio material is taken, sugar, ammonium hydrogen carbonate, sodium bicarbonate, remaining water are placed in stirring and concentrated,
High-speed stirred 5-10min is stirred for 8-15min after palm oil is added afterwards, and aerating agent aqueous solution, flour is then added, and low speed stirs
Mix 5-8min；
C：Molding baking.
The high-speed stirred, stir speed (S.S.) 300-500r/min.
The stirring at low speed, stir speed (S.S.) 50-100r/min.
The baking is that present temperature is to toast 15-30min at 70-80 DEG C, and then surface sprinkles system quality 0.3-
0.7% jelly rice is baked to surface in golden yellow at being 100-120 DEG C in temperature.
The jelly rice, is that glutinous rice is impregnated 8-14h, and steamer is put into after draining the water and steams 30min, cooling is poured out after steamed, so
Afterwards after ultra micro grinding, it is uniformly mixed with gumbo mucus.
The mass ratio of the gumbo mucus and glutinous rice is 1：(10-15).
The beneficial effects of the present invention are：
The walnut cake booth that formula using the present invention and technique productions go out dissipates, is nature of blooming, beautiful, surface color is uniform,
Golden yellow color is beautiful, mouthfeel crispization mouth, and walnut cake bakes aromatic flavour naturally, and sugariness of tasting is moderate, very tasty and refreshing.
The aerating agent that the present invention uses will effectively facilitate healthy consumption, at the same promoted walnut cake product quality, reduce be produced into
This, and this kind of aerating agent also has a variety of functions such as lipid-loweringing, hypoglycemic, anti-cancer.
Potato starch and konjaku powder are added in flour the present invention, improve the processing performance and adhesion strength of flour.
The present invention uses gumbo mucus, the synergy for enhancing medicinal ingredient is used cooperatively with aerating agent, and then enhance
Lipid-loweringing, hypoglycemic, anti-cancer and other effects also match with carboxymethyl cellulose institute sodium effect, enhance the cohesive force between substance so that
Walnut cake chewing when be not easy it is scaling-off, pitch, can also with glutinous rice flour peach surface formed protective layer, prevent fragrance component scatter and disappear.
The effects that present invention is by rational dispensing and konjaku powder considerably increases the nutritive value of walnut cake, furthermore profit
Containing the higher glucomannan of content in the saqima made from the processing method, glucomannan is a kind of high-molecular compound,
With very strong water imbibition, helps to promote to digest and assimilate, and cholesterol and bile acid can be adsorbed, to reducing blood pressure, reduce painstaking effort
Pipe onste has certain effectiveness.
Specific implementation mode
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited in these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
The present embodiment provides a kind of formula of walnut cake and production methods；
Raw material includes：50 jin of flour, 20 jin of sugar, 28 jin of palm oil, 0.5 jin of sodium bicarbonate, 2 jin of ammonium hydrogen carbonate, aerating agent
0.04 jin, 8 jin of water；
The sugar is that rhamnose is mixed with maltose；
The mass fraction that the maltose accounts for sugared total amount is 63%；
The flour, wherein being 9% potato starch and 3% konjaku powder containing mass fraction；
The aerating agent matches：4 jin of sodium hydrogen tartrate, 3 jin of calcium citrate, 5 jin of calcium gluconate, 6 jin of yellow tea powder, structure
6 jin of bark powder, 2 jin of sodium carboxymethylcellulose；
Preparation method includes：
A：Flour pre-processes：By flour enter in acidic liquid in temperature be 30 DEG C under the conditions of impregnate 1.5h, be then added
Potato starch stirs evenly, and nitrogen is filled with into solution, then adds after konjaku powder stirs evenly, in elevated temperature in vacuo
Lower drying to moisture is less than 10%, then grinding to 150 mesh；
B：The preparation of aerating agent：After sodium hydrogen tartrate is mixed with calcium citrate, 94 DEG C are heated to, keeps the temperature 5min, then
Water is added to stir, it is 65 DEG C to be warming up to water temperature, calcium gluconate, the stirring of yellow tea powder, and isothermal holding 1.5h is added, then cooling thing
Material to water temperature is 25 DEG C, and tapa powder is added, and shading fermentation 2d is ground to 90 mesh, then after vacuum freeze drying to room temperature
It is mixed with sodium carboxymethylcellulose, then carries out Ultramicro-powder grinding；
C：Dissolving：1/3 water is taken to be heated to 51 DEG C, the rear aerating agent that is added is stirred to dissolving；
D：It is mixed：Above-mentioned formula ratio material is taken, sugar, ammonium hydrogen carbonate, sodium bicarbonate, remaining water are placed in stirring and concentrated,
High-speed stirred 8min under conditions of stir speed (S.S.) is 400r/min is stirred for 10min after palm oil is added afterwards, is then added crisp
Loose agent aqueous solution, flour, stirring at low speed 5min under conditions of stir speed (S.S.) is 80r/min；
E：Molding baking, wherein baking is to toast 20min at elder generation is 75 DEG C in temperature, and then surface sprinkles system quality
0.5% jelly rice is baked to surface in golden yellow at being 11 DEG C in temperature.
The jelly rice, is that glutinous rice is impregnated 11h, and steamer is put into after draining the water and steams 30min, cooling is poured out after steamed, then
After ultra micro grinding, the mass ratio that gumbo mucus and glutinous rice are pressed with gumbo mucus is 1：12 ratio is uniformly mixed.
Embodiment 2
Raw material includes：55 jin of flour, 23 jin of sugar, 30 jin of palm oil, 0.8 jin of sodium bicarbonate, 3 jin of ammonium hydrogen carbonate, aerating agent
0.08 jin, 10 jin of water；
The sugar is that fructose is mixed with maltose；
The mass fraction that the maltose accounts for sugared total amount is 65%；
The flour, wherein being 13% potato starch and 6% konjaku powder containing mass fraction；
The aerating agent matches：6 jin of sodium hydrogen tartrate, 5 jin of calcium citrate, 8 jin of calcium gluconate, 9 jin of yellow tea powder, structure
10 jin of bark powder, 3 jin of sodium carboxymethylcellulose；
Preparation method includes：
A：Flour pre-processes：By flour enter in acidic liquid in temperature be 32 DEG C under the conditions of impregnate 2h, then be added soil
Beans starch stirs evenly, and nitrogen is filled with into solution, then adds after konjaku powder stirs evenly, under elevated temperature in vacuo
Drying to moisture is less than 10%, then grinding to 200 mesh；
B：The preparation of aerating agent：After sodium hydrogen tartrate is mixed with calcium citrate, 100 DEG C are heated to, keeps the temperature 5min, then
Water is added to stir, it is 70 DEG C to be warming up to water temperature, and calcium gluconate, the stirring of yellow tea powder, and isothermal holding 2h is added, then cools down material
It is 30 DEG C to water temperature, tapa powder is added, shading fermentation 3d is ground to 100 mesh, then after vacuum freeze drying to room temperature
It is mixed with sodium carboxymethylcellulose, then carries out Ultramicro-powder grinding；
C：Dissolving：1/3 water is taken to be heated to 55 DEG C, the rear aerating agent that is added is stirred to dissolving；
D：It is mixed：Above-mentioned formula ratio material is taken, sugar, ammonium hydrogen carbonate, sodium bicarbonate, remaining water are placed in stirring and concentrated,
High-speed stirred 10min under conditions of stir speed (S.S.) is 500r/min is stirred for 15min after palm oil is added afterwards, is then added
Aerating agent aqueous solution, flour, stirring at low speed 8min under conditions of stir speed (S.S.) is 100r/min；
E：Molding baking, wherein baking is to toast 30min at elder generation is 80 DEG C in temperature, and then surface sprinkles system quality
0.7% jelly rice is baked to surface in golden yellow at being 120 DEG C in temperature.
The jelly rice, is that glutinous rice is impregnated 14h, and steamer is put into after draining the water and steams 30min, cooling is poured out after steamed, then
After ultra micro grinding, the mass ratio that gumbo mucus and glutinous rice are pressed with gumbo mucus is 1：15 ratio is uniformly mixed.
Embodiment 3
Raw material includes：48 jin of flour, 18 jin of sugar, 25 jin of palm oil, 0.3 jin of sodium bicarbonate, 1 jin of ammonium hydrogen carbonate, aerating agent
0.01 jin, 6 jin of water；
The sugar is that glucose is mixed with maltose；
The mass fraction that the maltose accounts for sugared total amount is 58%；
The flour, wherein being 5% potato starch and 1% konjaku powder containing mass fraction；
The aerating agent matches：2 jin of sodium hydrogen tartrate, 1 jin of calcium citrate, 2 jin of calcium gluconate, 3 jin of yellow tea powder, structure
2 jin of bark powder, 1 jin of sodium carboxymethylcellulose；
Preparation method includes：
A：Flour pre-processes：By flour enter in acidic liquid in temperature be 28 DEG C under the conditions of impregnate 1h, then be added soil
Beans starch stirs evenly, and nitrogen is filled with into solution, then adds after konjaku powder stirs evenly, under elevated temperature in vacuo
Drying to moisture is less than 10%, then grinding to 120 mesh；
B：The preparation of aerating agent：After sodium hydrogen tartrate is mixed with calcium citrate, 88 DEG C are heated to, keeps the temperature 5min, then
Water is added to stir, it is 60 DEG C to be warming up to water temperature, and calcium gluconate, the stirring of yellow tea powder, and isothermal holding 1h is added, then cools down material
To water temperature be 20 DEG C, be added tapa powder, shading fermentation 1d be ground to 80 mesh after vacuum freeze drying to room temperature, then with
Sodium carboxymethylcellulose mixes, and then carries out Ultramicro-powder grinding；
C：Dissolving：1/3 water is taken to be heated to 48 DEG C, the rear aerating agent that is added is stirred to dissolving；
D：It is mixed：Above-mentioned formula ratio material is taken, sugar, ammonium hydrogen carbonate, sodium bicarbonate, remaining water are placed in stirring and concentrated,
High-speed stirred 5min under conditions of stir speed (S.S.) is 300r/min is stirred for 8min after palm oil is added afterwards, is then added crisp
Loose agent aqueous solution, flour, stirring at low speed 5min under conditions of stir speed (S.S.) is 50r/min；
E：Molding baking, wherein baking is to toast 15min at elder generation is 70 DEG C in temperature, and then surface sprinkles system quality
0.3% jelly rice is baked to surface in golden yellow at being 100 DEG C in temperature.
The jelly rice, is that glutinous rice is impregnated 8h, and steamer is put into after draining the water and steams 30min, cooling is poured out after steamed, is then surpassed
After micropowder grinding, the mass ratio that gumbo mucus and glutinous rice are pressed with gumbo mucus is 1：10 ratio is uniformly mixed.
Embodiment 4
Raw material includes：53 jin of flour, 17.5 jin of sugar, 24.6 jin of palm oil, 0.78 jin of sodium bicarbonate, 0.9 jin of ammonium hydrogen carbonate are crisp
0.075 jin of loose agent, 5.6 jin of water；
The sugar is that peanut brittle is mixed with maltose；
The mass fraction that the maltose accounts for sugared total amount is 60%；
The flour, wherein being 6% potato starch and 2% konjaku powder containing mass fraction；
The aerating agent matches：3 jin of sodium hydrogen tartrate, 4 jin of calcium citrate, 7 jin of calcium gluconate, 4 jin of yellow tea powder, structure
3 jin of bark powder, 2 jin of sodium carboxymethylcellulose；
Preparation method includes：
A：Flour pre-processes：By flour enter in acidic liquid in temperature be 30 DEG C under the conditions of impregnate 1.5h, be then added
Potato starch stirs evenly, and nitrogen is filled with into solution, then adds after konjaku powder stirs evenly, in elevated temperature in vacuo
Lower drying to moisture is less than 10%, then grinding to 150 mesh；
B：The preparation of aerating agent：After sodium hydrogen tartrate is mixed with calcium citrate, 94 DEG C are heated to, keeps the temperature 5min, then
Water is added to stir, it is 65 DEG C to be warming up to water temperature, calcium gluconate, the stirring of yellow tea powder, and isothermal holding 1.5h is added, then cooling thing
Material to water temperature is 25 DEG C, and tapa powder is added, and shading fermentation 2d is ground to 90 mesh, then after vacuum freeze drying to room temperature
It is mixed with sodium carboxymethylcellulose, then carries out Ultramicro-powder grinding；
C：Dissolving：1/3 water is taken to be heated to 51 DEG C, the rear aerating agent that is added is stirred to dissolving；
D：It is mixed：Above-mentioned formula ratio material is taken, sugar, ammonium hydrogen carbonate, sodium bicarbonate, remaining water are placed in stirring and concentrated,
High-speed stirred 8min under conditions of stir speed (S.S.) is 400r/min is stirred for 10min after palm oil is added afterwards, is then added crisp
Loose agent aqueous solution, flour, stirring at low speed 5min under conditions of stir speed (S.S.) is 80r/min；
E：Molding baking, wherein baking is to toast 20min at elder generation is 75 DEG C in temperature, and then surface sprinkles system quality
0.5% jelly rice is baked to surface in golden yellow at being 11 DEG C in temperature.
The jelly rice, is that glutinous rice is impregnated 11h, and steamer is put into after draining the water and steams 30min, cooling is poured out after steamed, then
After ultra micro grinding, the mass ratio that gumbo mucus and glutinous rice are pressed with gumbo mucus is 1：12 ratio is uniformly mixed.
Embodiment 5
Raw material includes：50 jin of flour, 20 jin of sugar, 28 jin of palm oil, 0.5 jin of sodium bicarbonate, 2 jin of ammonium hydrogen carbonate, aerating agent
0.04 jin, 8 jin of water；
The sugar is that sucrose is mixed with maltose；
The mass fraction that the maltose accounts for sugared total amount is 59%；
The flour, wherein being 12% potato starch and 5% konjaku powder containing mass fraction；
The aerating agent matches：2 jin of sodium hydrogen tartrate, 5 jin of calcium citrate, 2 jin of calcium gluconate, 9 jin of yellow tea powder, structure
10 jin of bark powder, 1 jin of sodium carboxymethylcellulose；
Preparation method includes：
A：Flour pre-processes：By flour enter in acidic liquid in temperature be 28 DEG C under the conditions of impregnate 1h, then be added soil
Beans starch stirs evenly, and nitrogen is filled with into solution, then adds after konjaku powder stirs evenly, under elevated temperature in vacuo
Drying to moisture is less than 10%, then grinding to 120 mesh；
B：The preparation of aerating agent：After sodium hydrogen tartrate is mixed with calcium citrate, 88 DEG C are heated to, keeps the temperature 5min, then
Water is added to stir, it is 60 DEG C to be warming up to water temperature, and calcium gluconate, the stirring of yellow tea powder, and isothermal holding 1h is added, then cools down material
To water temperature be 20 DEG C, be added tapa powder, shading fermentation 1d be ground to 80 mesh after vacuum freeze drying to room temperature, then with
Sodium carboxymethylcellulose mixes, and then carries out Ultramicro-powder grinding；
C：Dissolving：1/3 water is taken to be heated to 48 DEG C, the rear aerating agent that is added is stirred to dissolving；
D：It is mixed：Above-mentioned formula ratio material is taken, sugar, ammonium hydrogen carbonate, sodium bicarbonate, remaining water are placed in stirring and concentrated,
High-speed stirred 5min under conditions of stir speed (S.S.) is 300r/min is stirred for 8min after palm oil is added afterwards, is then added crisp
Loose agent aqueous solution, flour, stirring at low speed 5min under conditions of stir speed (S.S.) is 50r/min；
E：Molding baking, wherein baking is to toast 15min at elder generation is 70 DEG C in temperature, and then surface sprinkles system quality
0.3% jelly rice is baked to surface in golden yellow at being 100 DEG C in temperature.
The jelly rice, is that glutinous rice is impregnated 8h, and steamer is put into after draining the water and steams 30min, cooling is poured out after steamed, is then surpassed
After micropowder grinding, the mass ratio that gumbo mucus and glutinous rice are pressed with gumbo mucus is 1：10 ratio is uniformly mixed.
Test example 1
Peach prepared by Example 1-5 is tested, using 50 jin of flour, 20 jin of white granulated sugar, 28 jin of palm oil, little Su
0.5 jin is made a call to, 2 jin of ammonium hydrogen carbonate, 20 grams of Flour product aerating agent, the preparation of method progress peach of 8 jin of the water according to embodiment 1 is with right
According to group, wherein the processing performance of dough is as shown in table 1：Table 1：
| Group | Processing performance |
| Embodiment 1 | Plastic, deformation rate obviously increases compared with the control group, property becomes strong, and fragrance is dense |
| Embodiment 2 | Plastic, deformation rate obviously increases compared with the control group, property becomes strong, and fragrance is dense |
| Embodiment 3 | Plastic, deformation rate obviously increases compared with the control group, property becomes strong, and fragrance is weaker |
| Embodiment 4 | Plastic, deformation rate obviously increases compared with the control group, property becomes strong, and fragrance is dense |
| Embodiment 5 | Plastic, deformation rate obviously increases compared with the control group, property becomes strong, and fragrance is weaker |
Chlorogenic acid yield is as shown in table 2：Table 2：
| Group | Glucomannan yield (%) |
| Embodiment 1 | 28.6% |
| Embodiment 2 | 26.2% |
| Embodiment 3 | 20.5% |
| Embodiment 4 | 21.3% |
| Embodiment 5 | 23.2% |
| Control group | 0 |
Claims (10)
1. a kind of walnut cake, it is characterised in that：Including following raw material：48-55 parts of flour, 17-23 parts sugared, palm oil 24-
30 parts, 0.3-0.8 parts of sodium bicarbonate, 0.8-3 parts of ammonium hydrogen carbonate, 0.01-0.08 parts of aerating agent, 5-10 parts of water.
2. walnut cake as described in claim 1, it is characterised in that：Including following raw material：48-52 parts of flour, sugared 18-22
Part, 25-30 parts of palm oil, 0.3-0.7 parts of sodium bicarbonate, 1-3 parts of ammonium hydrogen carbonate, 0.01-0.07 parts of aerating agent, 6-10 parts of water.
3. walnut cake as claimed in claim 1 or 2, it is characterised in that：Including following raw material：50 parts of flour, 20 parts of sugar,
28 parts of palm oil, 0.5 part of sodium bicarbonate, 2 parts of ammonium hydrogen carbonate, 0.04 part of aerating agent, 8 parts of water.
4. walnut cake as described in any one of claims 1-3, it is characterised in that：The flour, wherein being 5- containing mass fraction
13% potato starch and the konjaku powder of 1-6%.
5. walnut cake as claimed in claim 4, it is characterised in that：The flour, processing method：Flour is entered into acidic liquid
In in temperature be 28-32 DEG C under the conditions of impregnate 1-2h, then be added potato starch stir evenly, nitrogen is filled with into solution, so
After add after konjaku powder stirs evenly, dried to moisture under elevated temperature in vacuo and be less than 10%, then grinding is extremely
120-200 mesh.
6. walnut cake as described in any one of claims 1-3, it is characterised in that：The aerating agent, weight are：Winestone
2-6 parts of sour hydrogen sodium, 1-5 parts of calcium citrate, 2-8 parts of calcium gluconate, 3-9 parts of yellow tea powder, 2-10 parts of tapa powder, carboxymethyl are fine
Plain 1-3 parts of the sodium of dimension.
7. such as claim 6 any one of them walnut cake, it is characterised in that：The aerating agent, preparation method：By hydrogen tartrate
After sodium is mixed with calcium citrate, it is heated to 88-100 DEG C, keeps the temperature 5min, then plus water stirs, and it is 60-70 DEG C to be warming up to water temperature,
Calcium gluconate, the stirring of yellow tea powder, and isothermal holding 1-2h is added, it is 20-30 DEG C then to cool down material to water temperature, and paper mulberry is added
Pi Fen, shading fermentation 1-3d be ground to 80-100 mesh after vacuum freeze drying to room temperature, then with sodium carboxymethylcellulose
Then mixing carries out Ultramicro-powder grinding.
8. a kind of preparation method of walnut cake as described in any one of claims 1-3, it is characterised in that：Including：
A：Dissolving：1/3 water is taken to be heated to 48-55 DEG C, the rear aerating agent that is added is stirred to dissolving；
B：It is mixed：Above-mentioned formula ratio material is taken, sugar, ammonium hydrogen carbonate, sodium bicarbonate, remaining water are placed in stirring and concentrated, high speed
5-10min is stirred, 8-15min is stirred for after rear addition palm oil, aerating agent aqueous solution, flour, stirring at low speed 5- is then added
8min；
C：Molding baking.
9. the preparation method of walnut cake as claimed in claim 8, it is characterised in that：The baking is that present temperature is 70-80 DEG C
Lower baking 15-30min, then surface sprinkle the jelly rice of system quality 0.3-0.7%, temperature be 100-120 DEG C at be baked to
Surface is in golden yellow.
10. the preparation method of walnut cake as claimed in claim 9, it is characterised in that：The jelly rice, is that glutinous rice is impregnated 8-14h,
It is put into steamer after draining the water and steams 30min, cooling is poured out after steamed, then after ultra micro grinding, is uniformly mixed with gumbo mucus.
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