CN108606279A - A kind of pumpkin flavor cake steaming and preparation method thereof - Google Patents
A kind of pumpkin flavor cake steaming and preparation method thereof Download PDFInfo
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- CN108606279A CN108606279A CN201810427788.2A CN201810427788A CN108606279A CN 108606279 A CN108606279 A CN 108606279A CN 201810427788 A CN201810427788 A CN 201810427788A CN 108606279 A CN108606279 A CN 108606279A
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses a kind of pumpkin flavor cake steamings and preparation method thereof.The preparation method prepares egg white paste including (1)；(2) egg yolk liquid is prepared；(3) cake paste is prepared；(4) steamed cake.The advantage of the invention is that：Pumpkin cake steaming high resilience obtained has apparent pumpkin taste, full of nutrition, steams not only easy to operate, safety using electric steam box, it is thus also avoided that there may be the harm of acrylamide due to baking；Pricking hole on preservative film and slowing down prevents external vapor Cheng Shui to the cold, drips to cake surface, influence the appearance of cake in the speed for steaming process moisture and being overflowed from batter so as to improve the internal structure of cake；Rehydration can make dietary fiber water swelling, to play the role of supporting cake internal structure during steaming；Short time bakes the fishy smell that pumpkin powder does not remove only pumpkin powder, also so that pumpkin cake steaming is provided with unique fragrance, while will not also destroy the nutritive value of pumpkin powder.
Description
Technical field
The invention belongs to field of food, more particularly, to a kind of pumpkin flavor cake steaming and preparation method thereof.
Background technology
The cake steaming that traditional handicraft is produced is using egg, low-gluten wheat flour, white granulated sugar as raw material, by steaming technique
And the spongy instant cake of one kind being fabricated to.Existing a few money package-type cake steamings are deep by the joyous of consumer on the market at present
It meets, but its taste is relatively single, cannot meet the needs of on consumer taste.The cake steaming of Some Fruits taste changes wind
The method of taste is mostly addition food flavor, and food flavor is all controversial always, also has centainly to health
Potential threat.Containing there are many amino acid, carrotene, D family vitamins, vitamin E ascorbic acid, trigonelline, glands in pumpkin powder
The ingredients such as purine, fat, glucose, pentosan and mannitol, in addition, also containing part organic acid, inorganic salts, lutein, leaf
Bai Su, pectin and enzyme etc., highly beneficial to human body, fat content is very low.Pectin in pumpkin powder can delay enteron aisle pair
The absorption of sugar and lipid, neutralizes, removes internal heavy metal and part pesticide, and Liver and kidney function can be helped to weaken patient enhancing liver
The power of regeneration of nephrocyte, and have the effects that relaxing tendons and activating collaterals and imitative only wrinkled skin and anti-cancer, contribute to human development, increase
The functions such as immune in strong man's body.
Chinese patent application CN103098851A discloses a kind of pumpkin cake and preparation method thereof, this invention is all logical
Addition fresh pumpkin is crossed to improve the nutritive value of cake in cake, but its roasted processing method still can have generation
The possibility of acrylamide, prolonged baking may also destroy the nutritive value of pumpkin powder.
Invention content
The present invention adds pumpkin cake steaming made from pumpkin powder, and the nutritional ingredient of ripe pumpkin powder improves pumpkin cake steaming
Nutritive value, baking for short time do not remove only fishy smell, also so that pumpkin cake steaming is provided with unique fragrance.
To achieve the goals above, the first aspect of the present invention provides a kind of preparation method of pumpkin flavor cake steaming, should
Preparation method includes：
(1) egg white paste is prepared
Salt is added into egg white to be dismissed, white granulated sugar is added several times, dismisses to egg white solution without mobility, obtains
Egg white is pasted；
(2) egg yolk liquid is prepared
It is mixed and stirred for egg yolk and the butter after softening uniformly, to obtain egg yolk liquid；
(3) cake paste is prepared
Ripe pumpkin powder is mixed evenly with water, places, makes ripe pumpkin powder rehydration, the egg then obtained with step (2)
Yellow liquor is mixed evenly, and the egg white that Self- raising flour is obtained with step (1) is then added and pastes, turns uniformly, obtains cake paste；
(4) steamed cake
The cake paste that step (3) obtains is poured into mold, the preservative film to prick hole is sealed, and pumpkin is obtained after steaming
Flavor cake steaming.
As the preferred embodiment of the present invention, by weight, the addition of each component is respectively：Ripe pumpkin powder 15-30
Part；40-50 parts of water；10-15 parts of butter；50-65 parts of egg white；1-2 parts of salt；60-90 parts of white granulated sugar；30-35 parts of egg yolk；
75-85 parts of Self- raising flour.The addition of the above component can guarantee obtained steamed cake soft texture and flexible, without bitter mouth
Sense, after have fragrant and sweet taste.
As the preferred embodiment of the present invention, preparing the step of egg white is pasted includes：
Salt is added into egg white to be dismissed, until when the bubble of grain size >=15mm occurs in egg white solution, is added for the first time
White granulated sugar when continuing to beat foam in grain size >=10mm thick to egg white, is added white granulated sugar second, continues to beat to albumen
It is thick, when surface is fine and smooth, white granulated sugar is added in third time, continues to beat to egg white solution, without mobility, to obtain egg white paste.
As the preferred embodiment of the present invention, the mesh of the grain size of the Self- raising flour≤60, Self- raising flour is to be often referred to water
Parts 13.8% or so, 9.5% flour below of thick protein, the Self- raising flour exquisiteness under the grain size is not coarse, there is certain suction
It is aqueous, it is ensured that cake is homogeneous, and has certain humidity.
As the preferred embodiment of the present invention, the butter softens naturally；
As the preferred embodiment of the present invention, in step (3), rehydration time 5-15min, more preferably 8-12min.
It allows ripe pumpkin powder rehydration, dietary fiber water swelling can be made, to play support cake internal structure during steaming
Effect.The ripe pumpkin powder can be commercially available.
As the preferred embodiment of the present invention, the preparation method of the ripe pumpkin powder includes：Raw pumpkin powder is roasted
It is roasting, obtain ripe pumpkin powder.The fishy smell of raw pumpkin powder is eliminated after baking, also so that pumpkin cake steaming is provided with unique fragrance.
As the preferred embodiment of the present invention, the time baked is 2-4min, and temperature is 150 DEG C -170 DEG C.
As the preferred embodiment of the present invention, in step (4), time for steaming is 20-30min, temperature is 90 DEG C-
100℃。
According to the present invention, in step (4), the purpose for pricking hole is, is overflow first, slowing down steaming process moisture from batter
The speed gone out, second is that preventing external vapor Cheng Shui to the cold, drips to cake surface so as to improve the internal structure of cake, influences
The appearance of cake.
As the preferred embodiment of the present invention, the die surface covers butter, it is therefore intended that slows down hot transmission, and makes
Cake does not stick mold.
The second aspect of the present invention provides the cake steaming made from the preparation method with unique pumpkin flavor.
Compared with prior art, beneficial effects of the present invention are：
(1) pumpkin cake steaming high resilience made from has apparent pumpkin taste, full of nutrition, is steamed not using electric steam box
Only easy to operate, safety, it is thus also avoided that there may be the harm of acrylamide due to baking.
(2) hole is pricked on preservative film to slow down in the speed for steaming process moisture and overflowing from batter, so as to improve cake
Internal structure, prevent external vapor Cheng Shui to the cold, drip to cake surface, influence the appearance of cake.
(3) rehydration can make dietary fiber water swelling, to play support cake internal structure during steaming
Effect.
(4) short time bakes the fishy smell that pumpkin powder does not remove only pumpkin powder, also so that pumpkin cake steaming is provided with uniqueness
Fragrance, while will not also destroy the nutritive value of pumpkin powder.
(5) butter softened naturally does not allow molding that is perishable, and contributing to cake.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment part.
Specific implementation mode
The preferred embodiment of the present invention is described in more detail below.Although the following describe the preferred implementations of the present invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without should be limited by embodiments set forth herein.Phase
Instead, these embodiments are provided so that the present invention is more thorough and complete, and can be by the scope of the present invention completely
It is communicated to those skilled in the art.
Embodiment 1：
A kind of pumpkin flavor cake steaming is prepared, preparation process includes：
(1) egg white paste is prepared
Salt is added into egg white to be dismissed, until when the bubble of grain size >=15mm occurs in egg white solution, is added for the first time
White granulated sugar when continuing to beat foam in grain size >=10mm thick to egg white, is added white granulated sugar second, continues to beat to albumen
It is thick, when surface is fine and smooth, white granulated sugar is added in third time, continues to beat to egg white solution, without mobility, to obtain egg white paste.
(2) egg yolk liquid is prepared
It is mixed and stirred for egg yolk and the butter after naturally softening uniformly, to obtain egg yolk liquid；
(3) cake paste is prepared
Ripe pumpkin powder is mixed evenly with water, places, makes ripe pumpkin powder rehydration, rehydration time 10min.Ripe pumpkin
The preparation process of powder is：Raw pumpkin powder is baked, the time baked is 3min, and temperature is 160 DEG C, obtains ripe pumpkin powder,
Then the egg yolk liquid obtained with step (2) is mixed evenly, and the Self- raising flour of the mesh of grain size≤60 and step (1) is then added
The egg white paste arrived, turns uniformly, obtains cake paste；
(4) steamed cake
The cake paste that step (3) obtains is poured into mold, the die surface covers butter,
Preservative film to prick hole is sealed, and steams 25min, and temperature is 90 DEG C -100 DEG C, after obtain pumpkin flavor and steam egg
Cake.
By weight, the addition of each component is respectively：20 parts of ripe pumpkin powder；45 parts of water；12 parts of butter；Egg white 58
Part；1.5 parts of salt；75 parts of white granulated sugar；32 parts of egg yolk；80 parts of Self- raising flour.
Embodiment 2：
A kind of pumpkin flavor cake steaming is prepared, preparation process includes：
(1) egg white paste is prepared
Salt is added into egg white to be dismissed, until when the bubble of grain size >=15mm occurs in egg white solution, is added for the first time
White granulated sugar when continuing to beat foam in grain size >=10mm thick to egg white, is added white granulated sugar second, continues to beat to albumen
It is thick, when surface is fine and smooth, white granulated sugar is added in third time, continues to beat to egg white solution, without mobility, to obtain egg white paste.
(2) egg yolk liquid is prepared
It is mixed and stirred for egg yolk and the butter after naturally softening uniformly, to obtain egg yolk liquid；
(3) cake paste is prepared
Ripe pumpkin powder is mixed evenly with water, places, makes ripe pumpkin powder rehydration, rehydration time 8min.Ripe pumpkin
The preparation process of powder is：Raw pumpkin powder is baked, the time baked is 4min, and temperature is 150 DEG C, obtains ripe pumpkin powder,
Then the egg yolk liquid obtained with step (2) is mixed evenly, and the Self- raising flour of the mesh of grain size≤60 and step (1) is then added
The egg white paste arrived, turns uniformly, obtains cake paste；
(4) steamed cake
The cake paste that step (3) obtains is poured into mold, the die surface covers butter,
Preservative film to prick hole is sealed, and steams 25min, and temperature is 90 DEG C -100 DEG C, after obtain pumpkin flavor and steam egg
Cake.
By weight, the addition of each component is respectively：15 parts of ripe pumpkin powder；50 parts of water；10 parts of butter；Egg white 65
Part；1 part of salt；90 parts of white granulated sugar；30 parts of egg yolk；85 parts of Self- raising flour.
Embodiment 3：
A kind of pumpkin flavor cake steaming is prepared, preparation process includes：
(1) egg white paste is prepared
Salt is added into egg white to be dismissed, until when the bubble of grain size >=15mm occurs in egg white solution, is added for the first time
White granulated sugar when continuing to beat foam in grain size >=10mm thick to egg white, is added white granulated sugar second, continues to beat to albumen
It is thick, when surface is fine and smooth, white granulated sugar is added in third time, continues to beat to egg white solution, without mobility, to obtain egg white paste.
(2) egg yolk liquid is prepared
It is mixed and stirred for egg yolk and the butter after naturally softening uniformly, to obtain egg yolk liquid；
(3) cake paste is prepared
Ripe pumpkin powder is mixed evenly with water, places, makes ripe pumpkin powder rehydration, rehydration time 12min.Ripe pumpkin
The preparation process of powder is：Raw pumpkin powder is baked, the time baked is 2min, and temperature is 170 DEG C, obtains ripe pumpkin powder,
Then the egg yolk liquid obtained with step (2) is mixed evenly, and the Self- raising flour of the mesh of grain size≤60 and step (1) is then added
The egg white paste arrived, turns uniformly, obtains cake paste；
(4) steamed cake
The cake paste that step (3) obtains is poured into mold, the die surface covers butter,
Preservative film to prick hole is sealed, and steams 25min, and temperature is 90 DEG C -100 DEG C, after obtain pumpkin flavor and steam egg
Cake.
By weight, the addition of each component is respectively：30 parts of ripe pumpkin powder；40 parts of water；15 parts of butter；Egg white 50
Part；2 parts of salt；60 parts of white granulated sugar；35 parts of egg yolk；75 parts of Self- raising flour.
Embodiment 4
Difference from example 1 is that using commercially available ripe pumpkin powder.
Embodiment 5
Difference from example 1 is that rehydration time 5min.
Embodiment 6
Difference from example 1 is that rehydration time 15min.
Comparative example 1
Difference from example 1 is that without rehydration.
Comparative example 2
Difference from example 1 is that preservative film non-punching.
Comparative example 3
Difference from example 1 is that without rehydration, preservative film non-punching.
Embodiment and comparative example cake steaming sensory evaluation
| Project | Surface appearance | Internal structure | Bullet is flexible | Mouthfeel | Total score |
| Embodiment 1 | 8.9 | 27.0 | 8.7 | 18.8 | 63.4 |
| Embodiment 2 | 8.7 | 26.8 | 8.6 | 18.6 | 62.7 |
| Embodiment 3 | 8.6 | 26.7 | 8.5 | 18.5 | 62.3 |
| Embodiment 4 | 8.5 | 26.4 | 8.2 | 18.3 | 61.4 |
| Embodiment 5 | 8.4 | 26.2 | 8.1 | 18.1 | 60.8 |
| Embodiment 6 | 8.3 | 26.0 | 8.0 | 18.1 | 60.4 |
| Comparative example 1 | 7.8 | 24.1 | 7.4 | 17.1 | 56.4 |
| Comparative example 2 | 7.3 | 24.4 | 7.6 | 17.4 | 56.7 |
| Comparative example 3 | 6.7 | 23.3 | 7.1 | 16.5 | 53.6 |
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.Without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes will be apparent from for the those of ordinary skill in art field.
Claims (10)
1. a kind of preparation method of pumpkin flavor cake steaming, which is characterized in that the preparation method includes：
(1) egg white paste is prepared
Salt is added into egg white to be dismissed, white granulated sugar is added several times, dismisses to egg white solution without mobility, obtains egg white
Paste；
(2) egg yolk liquid is prepared
It is mixed and stirred for egg yolk and the butter after softening uniformly, to obtain egg yolk liquid；
(3) cake paste is prepared
Ripe pumpkin powder is mixed evenly with water, places, makes ripe pumpkin powder rehydration, the egg yolk liquid then obtained with step (2)
It is mixed evenly, the egg white that Self- raising flour is obtained with step (1) is then added and pastes, turns uniformly, obtains cake paste；
(4) steamed cake
The cake paste that step (3) obtains is poured into mold, the preservative film to prick hole is sealed, and pumpkin flavor is obtained after steaming
Cake steaming.
2. preparation method according to claim 1, wherein by weight, the addition of each component is respectively：Ripe pumpkin powder
15-30 parts；40-50 parts of water；10-15 parts of butter；50-65 parts of egg white；1-2 parts of salt；60-90 parts of white granulated sugar；Egg yolk 30-
35 parts；75-85 parts of Self- raising flour.
3. preparation method according to claim 1, wherein preparing the step of egg white is pasted includes：
Salt is added into egg white to be dismissed, until when the bubble of grain size >=15mm occurs in egg white solution, white sand is added for the first time
Sugar when continuing to beat foam in grain size >=10mm thick to egg white, is added white granulated sugar second, continues to beat dense to albumen
It is thick, when surface is fine and smooth, white granulated sugar is added in third time, continues to beat to egg white solution, without mobility, to obtain egg white paste.
4. preparation method according to claim 1, wherein the mesh of the grain size of the Self- raising flour≤60.
5. preparation method according to claim 1, wherein in step (3), rehydration time 5-15min.
6. preparation method according to claim 1, wherein in step (3), rehydration time 8-12min.
7. preparation method according to claim 1, wherein the preparation method of the ripe pumpkin powder includes：It will raw pumpkin powder
It is baked, obtains ripe pumpkin powder.
8. preparation method according to claim 7, wherein the time baked is 2-4min, and temperature is 150 DEG C -170 DEG C.
9. preparation method according to claim 1, wherein in step (4), the time steamed is 20-30min, and temperature is
90℃-100℃。
10. having the cake steaming of unique pumpkin flavor made from the preparation method described in any one of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810427788.2A CN108606279A (en) | 2018-05-07 | 2018-05-07 | A kind of pumpkin flavor cake steaming and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810427788.2A CN108606279A (en) | 2018-05-07 | 2018-05-07 | A kind of pumpkin flavor cake steaming and preparation method thereof |
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| CN108606279A true CN108606279A (en) | 2018-10-02 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973480A (en) * | 2019-12-24 | 2020-04-10 | 巢湖市营养学会 | Selenium-rich rye trehalose natural enzyme steamed cake and preparation method thereof |
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| CN1256874A (en) * | 1998-12-17 | 2000-06-21 | 马占田 | Sugar-reducing pumpkin series cake |
| CN102485004A (en) * | 2010-12-01 | 2012-06-06 | 郑文霞 | Sugar-free cake |
| CN104336527A (en) * | 2013-07-29 | 2015-02-11 | 周童 | Vacuum low temperature baked pumpkin powder and making method |
-
2018
- 2018-05-07 CN CN201810427788.2A patent/CN108606279A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1256874A (en) * | 1998-12-17 | 2000-06-21 | 马占田 | Sugar-reducing pumpkin series cake |
| CN102485004A (en) * | 2010-12-01 | 2012-06-06 | 郑文霞 | Sugar-free cake |
| CN104336527A (en) * | 2013-07-29 | 2015-02-11 | 周童 | Vacuum low temperature baked pumpkin powder and making method |
Non-Patent Citations (1)
| Title |
|---|
| 唐蕾糖甜甜: "《宝宝辅食-南瓜蒸蛋糕的做法》", 《HTTP://WWW.XIACHUFANG.COM/RECIPE/102237184/》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973480A (en) * | 2019-12-24 | 2020-04-10 | 巢湖市营养学会 | Selenium-rich rye trehalose natural enzyme steamed cake and preparation method thereof |
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