CN108684790A - A kind of camellia oil cake and preparation method thereof - Google Patents
A kind of camellia oil cake and preparation method thereof Download PDFInfo
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- CN108684790A CN108684790A CN201810759344.9A CN201810759344A CN108684790A CN 108684790 A CN108684790 A CN 108684790A CN 201810759344 A CN201810759344 A CN 201810759344A CN 108684790 A CN108684790 A CN 108684790A
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- camellia oil
- added
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- oil cake
- starch
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/362—Leguminous plants
-
- 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
- A21D2/364—Nuts, e.g. cocoa
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- 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)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to food processing technology fields, more particularly to a kind of camellia oil cake and preparation method thereof, by the above sensory evaluation it is found that camellia oil cake prepared by the present invention, coordinate specific baking scheme by specific combination of raw materials ratio, mixing liquid is replaced into water, treated coarse cereals starch is added in addition, makes the vitamin of cake diversified while content also increases, heat reduces, it is easy to digest and assimilate, increases the wriggling of stomach, has improvement effect to the person of suffering from indiestion;The cake hole bubble that the present invention obtains is fine and closely woven, and uniform in size is 0.3-0.37mm, and specific volume ranges are 4.5-5.5, and cake exquisiteness is soft not to stick to one's teeth, and flavor is aromatic, nutritive value is high.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of camellia oil cake and preparation method thereof.
Background technology
Camellia oil is that the plant quasi-grease produced is squeezed from oil tea, and unsaturated fatty acid content is high, containing there are many pharmacology
Active constituent.In recent years, research finds that camellia oil is rich in polyphenol compound, strong to DPPH and ABTS free radical scavenging abilities,
Antioxidant activity is strong;Flavonoid substances in grease can inhibit the activity of fatty acid synthetase, reduce serum total cholesterol and
The content of triglycerides, lipid-loweringing effect of lowering blood sugar is apparent, in addition, polysaccharide and Tea Saponin isoreactivity component content are high in camellia oil,
Antitumor action is notable, and antibacterial activity is strong.Based on the excellent dietary function of camellia oil, it is mainly located as high-grade food in the market
With grease, there are product forms it is excessively single, sphere of consumption is relatively small the problems such as, need to be further strengthened the application of product with
It promotes, promotes the exploitation of tea oil products diversification and research.
In addition, with the enhancing of modern's health care consciousness, the sugar-free concept of dessert is more noticeable, usually with xylose
The functional sweeteners such as alcohol, maltitol or multi-sugar alcohol replace traditional sucrose or glucose etc..The present invention is directed to develop one
Money green, health care, health camellia oil sugar-free cake increase cake to improve the nutritive value and dietotherapy effect of cake product
It can promote the popularization and application of camellia oil while point added value
Invention content
To overcome the defect of the above-mentioned prior art, a kind of camellia oil cake of present invention offer and preparation method thereof.
It is achieved particular by following technical scheme:
A kind of camellia oil cake, including following components, 180-230 parts of egg, 100-120 parts of flour, camellia oil 45-60
Part, 40-50 parts of maltitol, 50-60 parts of mixing liquid, 10-15 parts of coarse cereals starch, 2-3 parts of tower tower powder.
Further, the mixing liquid, including following preparation process:By soya bean, peanut, sesame, needle mushroom according to matter
Amount compares 5-10:3-8:2-4:1-3 is mixed, and 3-7 times of clear water is added and impregnates, and 4-8 DEG C of placement 2-4h is then crushed, is filtered, filter
Liquid decocts 20-30min at 60-80 DEG C, obtains liquid 1, and the milk mixing of 1 mass of 20-30% liquid is added.
Further, the coarse cereals starch, including one kind in cornstarch, purple rice starch, adlay rice starch, small rice starch
Or it is several.
Further, the coarse cereals starch is that it is used to rice vinegar solution-wet before use, 30-35 DEG C of Seal treatment 2-3h,
50-60 DEG C of drying, crushing.
Further, the rice vinegar solution, rice vinegar content is 2-3%, the alcohol content of white wine be 1-1.5% mixing and
At.
Further, the camellia oil cake, including following preparation process:
1) yolk and the albumen in egg are separated, yolk is added in camellia oil, and the maltose of 1/3 deal is added
Alcohol and the flour of 1/2 deal are dismissed spare;
2) remaining flour, coarse cereals starch, egg white, mixing liquid are mixed and is dismissed, and remaining maltitol is divided 3-5 times
Be added thereto dismiss it is spare;
3) material that step 2) is sent is divided 3-5 times and is added in the material that step 1) is sent, tower tower powder is added, in mixing
Enter in mold and bakes.
Further, the baking is to bake 30-35min under the conditions of 155-160 DEG C.
Further, water is added in the cake prepared by the present invention, the taste that can also be liked according to oneself after baking
Fruit and cream are processed and season.
Beneficial effects of the present invention
Camellia oil cake prepared by the present invention coordinates specific baking scheme by specific combination of raw materials ratio, will
Mixing liquid replaces water, and mixing liquid is according to certain mass by soya bean, peanut, sesame, needle mushroom than being mixed with milk after preparing
It closes, by the determination to additive amount, obtains best addition so that obtained cake soft taste is fine and smooth, and increases
Nutritive value and quality.In addition treated coarse cereals starch is added, makes the vitamin of cake diversified while content
Increase, heat reduces, and is easy to digest and assimilate, increases the wriggling of stomach, has improvement effect to the person of suffering from indiestion.
In conclusion the cake hole bubble that the present invention obtains is fine and closely woven, uniform in size is 0.3-0.37mm, and specific volume ranges are 4.5-
5.5, cake exquisiteness is soft not to stick to one's teeth, and flavor is aromatic, nutritive value is high.
Specific implementation mode
Embodiment 1
A kind of camellia oil cake, including following components, egg 180g, flour 100g, camellia oil 45g, maltitol 40g,
Mixing liquid 50g, coarse cereals starch 10g, tower tower powder 2g.
The mixing liquid, including following preparation process:By soya bean, peanut, sesame, needle mushroom according to mass ratio 5:3:
2:1 mixing is added 3 times of clear water and impregnates, and 4 DEG C of placement 2h are then crushed, are filtered, filtrate decocts 20min at 60 DEG C, obtains liquid
The milk mixing of 20% liquid, 1 mass is added in body 1.
The coarse cereals starch, including the mass mixings such as cornstarch, purple rice starch, adlay rice starch, small rice starch form.
The coarse cereals starch is that it is used to rice vinegar solution-wet before use, 30 DEG C of Seal treatment 2h, 50 DEG C of drying, powder
It is broken.
The rice vinegar solution, rice vinegar content is 2%, the alcohol content of white wine is 1% to mix.
The camellia oil cake, including following preparation process:
1) yolk and the albumen in egg are separated, yolk is added in camellia oil, and the maltose of 1/3 deal is added
Alcohol and the flour of 1/2 deal are dismissed spare;
2) remaining flour, coarse cereals starch, egg white, mixing liquid are mixed and is dismissed, and remaining maltitol is divided 3 times and is added
Enter wherein dismiss it is spare;
3) material that step 2) is sent is added three times in the material that step 1) is sent, mixing, tower tower powder is added, pours into
It is baked in mold.
The baking is to bake 30min under the conditions of 155 DEG C.
Embodiment 2
A kind of camellia oil cake, including following components, 200 parts of g of egg, flour 110g, camellia oil 55g, maltitol
45g, mixing liquid 55g, coarse cereals starch 12g, tower tower powder 2.3g.
The mixing liquid, including following preparation process:By soya bean, peanut, sesame, needle mushroom according to mass ratio 7:5:
3:2 mixing are added 5 times of clear water and impregnate, and 6 DEG C of placement 3h are then crushed, are filtered, filtrate decocts 25min at 70 DEG C, obtains liquid
The milk mixing of 25% liquid, 1 mass is added in body 1.
The coarse cereals starch, including the mass mixings such as cornstarch, purple rice starch form.
The coarse cereals starch is that it is used to rice vinegar solution-wet before use, 33 DEG C of Seal treatment 2.3h, 55 DEG C of drying,
Crushing.
The rice vinegar solution, rice vinegar content is 2.3%, the alcohol content of white wine is 1.2% to mix.
The camellia oil cake, including following preparation process:
1) yolk and the albumen in egg are separated, yolk is added in camellia oil, and the maltose of 1/3 deal is added
Alcohol and the flour of 1/2 deal are dismissed spare;
2) remaining flour, coarse cereals starch, egg white, mixing liquid are mixed and is dismissed, and remaining maltitol is divided 4 times and is added
Enter wherein dismiss it is spare;
3) in the material for sending 4 addition steps 1) of material point that step 2) is sent, mixing is added tower tower powder, pours into
It is baked in mold.
The baking is to bake 33min under the conditions of 157 DEG C.
Embodiment 3
A kind of camellia oil cake, including following components, egg 230g, flour 120g, camellia oil 60g, maltitol 50g,
Mixing liquid 60g, coarse cereals starch 15g, tower tower powder 3g.
The mixing liquid, including following preparation process:By soya bean, peanut, sesame, needle mushroom according to mass ratio 10:
8:4:3 mixing are added 7 times of clear water and impregnate, and 8 DEG C of placement 4h are then crushed, are filtered, filtrate decocts 30min at 80 DEG C, obtains
The milk mixing of 30% liquid, 1 mass is added in liquid 1.
The coarse cereals starch, including the mass mixings such as purple rice starch, adlay rice starch, small rice starch form.
The coarse cereals starch is that it is used to rice vinegar solution-wet before use, 35 DEG C of Seal treatment 3h, 60 DEG C of drying, powder
It is broken.
The rice vinegar solution, rice vinegar content is 3%, the alcohol content of white wine is 1.5% to mix.
The camellia oil cake, including following preparation process:
1) yolk and the albumen in egg are separated, yolk is added in camellia oil, and the maltose of 1/3 deal is added
Alcohol and the flour of 1/2 deal are dismissed spare;
2) remaining flour, coarse cereals starch, egg white, mixing liquid are mixed and is dismissed, and remaining maltitol is divided 5 times and is added
Enter wherein dismiss it is spare;
3) in the material for sending 5 addition steps 1) of material point that step 2) is sent, mixing is added tower tower powder, pours into
It is baked in mold.
The baking is to bake 35min under the conditions of 160 DEG C.
Embodiment 4
Difference lies in the coarse cereals starch that embodiment 4 uses is useless by processing, remaining system with embodiment 3 for embodiment 4
Standby step is all identical.
The formula composition of embodiment 5-9 is as shown in table 1, preparation method such as embodiment 3.
1 embodiment 5-9 camellia oil cake formulations of table form
| Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 | Embodiment 9 | |
| Flour | 120g | 120g | 120g | 120g | 120g |
| Camellia oil | 30g | 70g | 60g | 60g | 60g |
| Maltitol | 50g | 50g | 30g | 60g | 50g |
| Mixing liquid | 60g | 60g | 60g | 60g | 40g |
| Coarse cereals starch | 15g | 15g | 15g | 15g | 15g |
| Tower tower powder | 3g | 3g | 3g | 3g | 3g |
1, sensory evaluation
Camellia oil cake is prepared according to the method for embodiment 1-9, sensory evaluation is carried out to it, evaluation criterion is with GB/
Subject to T24303-2009 national standards, sensory evaluation is carried out in terms of specific volume, section structure, appearance, mouthfeel 4, is invited 20 and is judged
Personnel score, and 100 points of systems, wherein mouthfeel and appearance are respectively 30 points, and specific volume and section structure are respectively 20 points.As a result such as table 2
It is shown.2 cake Analyses Methods for Sensory Evaluation Results of table
By the above sensory evaluation it is found that camellia oil cake prepared by the present invention, passes through specific combination of raw materials ratio
Cooperation is specific to bake scheme, mixing liquid is replaced water, mixing liquid is by soya bean, peanut, sesame, needle mushroom according to one
Determine to mix with milk after prepared by mass ratio, by the determination to additive amount, obtains best addition so that obtained cake
Point soft taste is fine and smooth, and increases nutritive value and quality.In addition treated coarse cereals starch is added, the dimension of cake is allowed to give birth to
Plain diversified while content also increases, and heat reduces, and is easy to digest and assimilate, increases the wriggling of stomach, have to the person of suffering from indiestion
Improve effect.
In conclusion the cake hole bubble that the present invention obtains is fine and closely woven, uniform in size is 0.3-0.37mm, and specific volume ranges are 4.5-
5.5, cake exquisiteness is soft not to stick to one's teeth, and flavor is aromatic, nutritive value is high.
It is important to point out that, above example and test example are only limitted to do further technical scheme of the present invention herein
Elaboration and understanding, should not be understood as it is further to technical scheme of the present invention limited, what those skilled in the art made
The innovation and creation of non-protruding essential characteristics and marked improvement still fall within the protection category of the present invention.
Claims (7)
1. a kind of camellia oil cake, which is characterized in that including following components, 180-230 parts of egg, 100-120 parts of flour, camellia
45-60 parts oily, 40-50 parts of maltitol, 50-60 parts of mixing liquid, 10-15 parts of coarse cereals starch, 2-3 parts of tower tower powder.
2. camellia oil cake as described in claim 1, which is characterized in that the mixing liquid, including following preparation process:
By soya bean, peanut, sesame, needle mushroom according to mass ratio 5-10:3-8:2-4:1-3 is mixed, and 3-7 times of clear water is added and impregnates, 4-8 DEG C
2-4h is placed, is then crushed, is filtered, filtrate decocts 20-30min at 60-80 DEG C, obtains liquid 1, and 20-30% liquid 1 is added
The milk of quality mixes.
3. camellia oil cake as described in claim 1, which is characterized in that the coarse cereals starch, including cornstarch, purple rice form sediment
One or more of powder, adlay rice starch, small rice starch.
4. camellia oil cake as claimed in claim 3, which is characterized in that the coarse cereals starch is to be used rice before use
Vinegar solution-wet, 30-35 DEG C of Seal treatment 2-3h, 50-60 DEG C of drying, crushing.
5. camellia oil cake as claimed in claim 4, which is characterized in that the rice vinegar solution, rice vinegar content are 2-
3%, the alcohol content of white wine mixes for 1-1.5%.
6. camellia oil cake as described in claim 1, which is characterized in that including following preparation process:
1) yolk and the albumen in egg are separated, yolk be added camellia oil in, and be added 1/3 deal maltitol and
The flour of 1/2 deal is dismissed spare;
2) remaining flour, coarse cereals starch, egg white, mixing liquid are mixed and is dismissed, and divide remaining maltitol to 3-5 addition
It wherein dismisses spare;
3) material that step 2) is sent is divided 3-5 times and is added in the material that step 1) is sent, mixing is added tower tower powder, pours into mould
It is baked in tool.
7. camellia oil cake as claimed in claim 6, which is characterized in that the baking is dried under the conditions of 155-160 DEG C
Roast 30-35min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810759344.9A CN108684790A (en) | 2018-07-11 | 2018-07-11 | A kind of camellia oil cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810759344.9A CN108684790A (en) | 2018-07-11 | 2018-07-11 | A kind of camellia oil cake and preparation method thereof |
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| CN108684790A true CN108684790A (en) | 2018-10-23 |
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| CN201810759344.9A Pending CN108684790A (en) | 2018-07-11 | 2018-07-11 | A kind of camellia oil cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114128733A (en) * | 2021-11-18 | 2022-03-04 | 南宁职业技术学院 | Preparation method of camellia oil cake |
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| CN106261653A (en) * | 2016-08-13 | 2017-01-04 | 谢玉娟 | A kind of autumn Fructus Persicae cake and processing method thereof |
| CN107307039A (en) * | 2017-08-10 | 2017-11-03 | 董莉 | A kind of pumpkin chiffon cake and preparation method thereof |
| CN107821536A (en) * | 2017-11-07 | 2018-03-23 | 赵露曦 | It is a kind of to be adapted to cake designed for old people and preparation method thereof |
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2018
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Patent Citations (4)
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| JP2009148253A (en) * | 2007-11-29 | 2009-07-09 | Nisshin Oillio Group Ltd | Baked confectionery and method for making the same |
| CN106261653A (en) * | 2016-08-13 | 2017-01-04 | 谢玉娟 | A kind of autumn Fructus Persicae cake and processing method thereof |
| CN107307039A (en) * | 2017-08-10 | 2017-11-03 | 董莉 | A kind of pumpkin chiffon cake and preparation method thereof |
| CN107821536A (en) * | 2017-11-07 | 2018-03-23 | 赵露曦 | It is a kind of to be adapted to cake designed for old people and preparation method thereof |
Non-Patent Citations (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114128733A (en) * | 2021-11-18 | 2022-03-04 | 南宁职业技术学院 | Preparation method of camellia oil cake |
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Application publication date: 20181023 |