CN108719393A - A kind of lotus-seed-heart powder cheese cake and preparation method thereof - Google Patents
A kind of lotus-seed-heart powder cheese cake and preparation method thereof Download PDFInfo
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- CN108719393A CN108719393A CN201811018560.4A CN201811018560A CN108719393A CN 108719393 A CN108719393 A CN 108719393A CN 201811018560 A CN201811018560 A CN 201811018560A CN 108719393 A CN108719393 A CN 108719393A
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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
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The present invention discloses a kind of lotus-seed-heart powder cheese cake and preparation method thereof.Lotus-seed-heart powder cheese cake is by lotus-seed-heart powder and weak strength flour with 1:4-3:2 ratios mix, and add the raw materials such as 120-140 parts of 800-900 parts of egg white, 110-130 parts of edible oil, 280-320 parts of cheese, 200-250 parts of white sugar, 400-500 parts of milk, 15-25 parts of tower tower powder and yolk and are steamed according to the mixing of above-mentioned weight proportion.Manufactured lotus-seed-heart powder cheese cake is steamed by heat transfer medium of steam, remain original flavor and the nutrition of lotus-seed-heart powder and cheese, not only moisture is higher, quality exquisiteness high resilience, mouthfeel is more soft soft and moist, has the nutrition, the also peculiar taste of adlay and cheese such as higher protein, dietary fiber, calcium, and with raising immunity, promotion metabolism, invigorating spleen to remove dampness, defaecation beauty and other effects, wide market.
Description
Technical field
The invention belongs to field of food, and the present invention relates to a kind of lotus-seed-heart powder cheese cake and preparation method thereof.
Background technology
Myotonin also known as Semen Coicis, coixlacrymajobi rice, maize rice, China drive pest with myotonin and cure the disease year history at least more than 4000,
According to the modern times《Dictionary of medicinal plant》It records：" myotonin slightly sweet flavor, it is cool in nature, have the effects that invigorating spleen to remove dampness, clearing lung-heat apocenosis and eliminating impediment,
Its performance mitigates, for the clear good medicine for mending dampness removing ", it is healthy food suitable for people of all ages.
Adlay has many benefits, such as skin whitening to human body：Adlay can assist to eliminate spot, make because being rich in protein
Skin and muscles are fair；Second of effect is reducing blood lipid：Adlay, which contains abundant water-soluble fibre, can slow down digestion rate and accelerate to arrange
Cholesterol is let out, cholate can also be adsorbed, so that enteron aisle is deteriorated the absorptivity of fat, and then reduce blood fat and blood glucose；The third
Effect is to boost metabolism：Adlay can promote the metabolism of internal blood and moisture, there is the effects that diuresis, consumer edema,
And defecation can be helped, therefore can help to lose weight.
Nutrient and vitamin A containing needed by human body such as abundant protein, calcium and phosphorus in cheese and B2, can improve
Immunity has and constitutes bone and tooth, promotes the repair function of growth and bodily tissue organ, supplies energy and vigor, ginseng
With the adjusting of acid-base balance.The lactic acid bacteria and its metabolite contained in cheese has human body certain health-care effect, is conducive to
The stabilization and balance of normal flora in human body intestinal canal are maintained, prevention is just secreted and diarrhea.Though in addition, the thermal energy contained in cheese compared with
It is more, but its cholesterol level is relatively low, therefore cheese is advantageous to cardiovascular health.
For sponge cake prod currently on the market mainly to bake based on class cake, high temperature bakes the nutrition for being easily destroyed cake,
And water loss excessively can cause the structural state of cake bad.
Invention content
In order to make up the blank of prior art sponge cake prod, the present invention provides a kind of lotus-seed-heart powder cheese cake and its making
Method mixes lotus-seed-heart powder with cheese, steams manufactured lotus-seed-heart powder cheese cake, cake moisture obtained by heat transfer medium of steam
Content is higher, and quality exquisiteness high resilience, mouthfeel is more soft soft and moist, has the battalion such as higher protein, dietary fiber, calcium
It supports, also the peculiar taste of adlay and cheese, and with work(such as raising immunity, promotion metabolism, invigorating spleen to remove dampness, defaecation beauty
Effect.
The present invention can be achieved through the following technical solutions, and be included the following steps：
S1. it beats eggs：800-900 parts of egg white, 200-250 parts of white sugar, 15-25 parts of tower tower powder are put into egg-whisk, at a slow speed
100-150r/min stirs 2-5min, then middling speed 160-240r/min beats 10-15min, continues quick 360-480r/ later
Min beats 5-10min, beats to observing egg slurries at milky and exquisiteness, glossy；
S2. mixing batter：After first 280-320 parts of cheese is melted with 400-500 part of milk, it is added by 1:4-3:2 ratios are (altogether
120 parts) lotus-seed-heart powder and weak strength flour that mix, middling speed 160-240r/min is uniformly mixed, and edible oil 110- is then added
130 parts and 120-140 parts of yolk, middling speed 160-240r/min stirrings are modulated into paste up to no flour particle.Again by egg slurries
Being mixed with the paste mixed up becomes uniform batter；
S3. enter mould：One layer of oil (conveniently stripped) of Cake mould elder generation scumbling, injects Cake mould immediately by the batter mixed up
In, injection rate is the 2/3 of Cake mould volume；
S4. it steams：The mold for installing batter is put into steam box, the temperature of steam box is 95-100 DEG C, and steaming time is
10-20min, observation cake centre is well-done to be can be taken off；
S5. cooling and demoulding：The cake steamed is cooled to room temperature, is removed as finished product from mold.
The step S1 first beats 2-5min with 100-150r/min at a slow speed, then beats 10- with middling speed 160-240r/min
15min finally beats 5-10min with high speed 360-480r/min.
The effect that yolk is added in the step S2 is to increase the color and luster of cheese cake, and additive amount is 120-140 parts.
The step S2 stirrings paste speed wants moderate 160-240r/min, when cannot destroy foaming structure, and modulate paste
Between want short 5-10min, with prevent flour rise muscle, influence the organoleptic attribute of cake.
It uses steam for heat transfer medium steamed cake in the present invention, so that cake moisture is increased, improve the matter of cake
Ground.Meanwhile it being added to lotus-seed-heart powder and cheese in the feed, the nutritional ingredient of cake has both been increased, there is food therapy value, and make egg
The more soft and moist exquisiteness of cake mouthfeel, the cake have good mouthfeel, flavor and tissue morphology, can improve the nutritive value of cake
And healthcare function.
The invention has the advantages that：Lotus-seed-heart powder mixes the lotus-seed-heart powder cheese cake steamed with cheese, is with steam
Heat transfer medium remains original flavor and the nutrition of lotus-seed-heart powder and cheese well, and not only moisture is higher, and quality is fine and smooth rich
Flexible, mouthfeel is more soft soft and moist, has the nutrition, the also spy of adlay and cheese such as higher protein, dietary fiber, calcium
There is flavor, and with raising immunity, promotion metabolism, invigorating spleen to remove dampness, defaecation beauty and other effects, and there is health-care efficacy,
There is vast market prospect.
Specific implementation mode
Embodiment 1
S1. it beats eggs：800 parts of egg white, 250 parts of white granulated sugar, 20 parts of tower tower powder are put into beating eggs bucket, 100r/min is stirred at a slow speed
3min is mixed, then middling speed 180r/min beats 10min, continues quick 360r/min later and beat 10min, observe egg slurries at breast
It is white and fine and smooth, glossy.
S2. mixing batter：After first 320 parts of cheese is melted with 500 parts of milk, lotus-seed-heart powder in proportion：Weak strength flour=1:4 are added altogether
120 parts of lotus-seed-heart powders and weak strength flour mixed, middling speed 180r/min stirrings, are then added 120 parts of 120 parts of edible oil and yolk,
Middling speed 180r/min stirrings are up to no flour particle.Egg slurries and the paste mixed up, which are mixed, again becomes uniform batter；
S3. enter mould：One layer of oil (conveniently stripped) of Cake mould elder generation scumbling, injects Cake mould immediately by the batter mixed up
In, injection rate is the 2/3 of Cake mould volume.
S4. it steams：The mold for installing batter is put into steam box, the temperature of steam box is 95 DEG C, and steaming time is
15min, observation cake centre is well-done to be can be taken off.
S5. cooling and demoulding：The cake steamed is cooled to room temperature, is removed as finished product from mold.
Embodiment 2
S1. it beats eggs：800 parts of egg white, 250 parts of white granulated sugar, 20 parts of tower tower powder are put into beating eggs bucket, 100r/min is stirred at a slow speed
3min is mixed, then middling speed 180r/min beats 10min, continues quick 360r/min later and beat 10min, observe egg slurries at breast
It is white and fine and smooth, glossy.
S2. mixing batter：After first 320 parts of cheese is melted with 500 parts of milk, lotus-seed-heart powder in proportion：Weak strength flour=2:3 are added altogether
120 parts of lotus-seed-heart powders and weak strength flour mixed, middling speed 180r/min stirrings, are then added 120 parts of 120 parts of edible oil and yolk,
Middling speed 180r/min stirrings are up to no flour particle.Egg slurries and the paste mixed up, which are mixed, again becomes uniform batter；
S3. enter mould：One layer of oil (conveniently stripped) of Cake mould elder generation scumbling, injects Cake mould immediately by the batter mixed up
In, injection rate is the 2/3 of Cake mould volume.
S4. it steams：The mold for installing batter is put into steam box, the temperature of steam box is 95 DEG C, and steaming time is
15min, observation cake centre is well-done to be can be taken off.
S5. cooling and demoulding：The cake steamed is cooled to room temperature, is removed as finished product from mold.
Embodiment 3
S1. it beats eggs：800 parts of egg white, 250 parts of white granulated sugar, 20 parts of tower tower powder are put into beating eggs bucket, 100r/min is stirred at a slow speed
3min is mixed, then middling speed 180r/min beats 10min, continues quick 360r/min later and beat 10min, observe egg slurries at breast
It is white and fine and smooth, glossy.
S2. mixing batter：：After first 320 parts of cheese is melted with 500 parts of milk, lotus-seed-heart powder in proportion：Weak strength flour=3:2 are added
Totally 120 parts of lotus-seed-heart powders and weak strength flour mixed, middling speed 180r/min stirrings, are then added 120 parts of edible oil and yolk 120
Part, middling speed 180r/min stirrings are up to no flour particle.Egg slurries and the paste mixed up, which are mixed, again becomes uniform batter；
S3. enter mould：One layer of oil (conveniently stripped) of Cake mould elder generation scumbling, injects Cake mould immediately by the batter mixed up
In, injection rate is the 2/3 of Cake mould volume.
S4. it steams：The mold for installing batter is put into steam box, the temperature of steam box is 95 DEG C, and steaming time is
15min, observation cake centre is well-done to be can be taken off.
S5. cooling and demoulding：The cake steamed is cooled to room temperature, is removed as finished product from mold.
1. food subjective appreciation
It asks 30 people to taste at random, gives a mark according to table 1, it is that sample finally scores to take its average value.
1 cake subjective appreciation table of table
2. food subjective appreciation score and analysis
2 lotus-seed-heart powder of table:Weak strength flour=1:4 subjective appreciation
3 lotus-seed-heart powder of table:Weak strength flour=2:3 subjective appreciation
4 lotus-seed-heart powder of table:Weak strength flour=3:2 subjective appreciation
Have a great impact from the additive amount of different lotus-seed-heart powders known to the subjective appreciation data of table 2-4 to the flavor of cake.
Lotus-seed-heart powder is 1 with weak strength flour adding proportion:When 4 (embodiment 1), it is bright to steam the cake organoleptic quality evaluations score decline made
Aobvious, total score is relatively low, cake can be caused to be collapsed in the ripe later stage cake of baking, hence it is evident that the bulkiness for influencing cake is produced
Product sensory poor quality.Lotus-seed-heart powder is 2 with weak strength flour adding proportion:When 3 (embodiment 2), the cake sense organ made is steamed
Quality comprehensive evaluation highest, meaning benevolence powder cheese cake surface is in golden yellow, and uniform color, shape specification, protuberance is normal, interior
Portion organizes more uniform, and soft mouth feel is fragrant and sweet, simultaneous with the distinctive flavor of adlay.Lotus-seed-heart powder is 3 with weak strength flour adding proportion:2
When, for the organoleptic indicator's scoring of (embodiment 3) items compared with the cake of other groups, index score in all respects is in medium.
Claims (4)
1. a kind of lotus-seed-heart powder cheese cake production method, which is characterized in that its raw material is made according to the raw material of following weight：Adlay
Powder is with weak strength flour according to 1:4-3:2 ratios are prepared, and totally 120 parts of lotus-seed-heart powder and weak strength flour add 800-900 parts of egg white, eat
It is 110-130 parts oily, 280-320 parts of cheese, 200-250 parts of white sugar, 400-500 parts of milk, 15-25 parts of tower tower powder, yolk 120-
140 parts；
Make the specific steps are：
S1. it beats eggs：By 800-900 parts of egg white, 200-250 parts of white sugar, 15-25 parts of tower tower powder is put into egg-whisk, at a slow speed 100-
150r/min stirs 2-5min, then middling speed 160-240r/min beats 10-15min, continues quick 360-480r/min later and stirs
5-10min is beaten, is beaten to observing egg slurries at milky and exquisiteness, glossy；
S2. mixing batter：First by after 280-320 parts of cheese 400-500 part thawings of milk, by 1:4-3:2 ratios, which are added, mixes for 120 parts totally
The lotus-seed-heart powder and weak strength flour got togather, middling speed 160-240r/min are uniformly mixed, and 110-130 parts of edible oil and egg is then added
120-140 parts yellow, middling speed 160-240r/min stirring is modulated into paste up to no flour particle, then by egg slurries with mix up
Paste, which is mixed, becomes uniform batter；
S3. enter mould：One layer of oil of Cake mould elder generation scumbling, the batter mixed up is injected in Cake mould immediately, injection rate is cake
The 2/3 of mold volumes；
S4. it steams：The mold for installing cake paste is put into steam box, the temperature of steam box is 95-100 DEG C, steaming time 10-
20min, the well-done taking-up in observation cake centre；
S5. cooling and demoulding：The cake steamed is cooled to room temperature, is removed as finished product from mold.
2. a kind of lotus-seed-heart powder cheese cake production method according to claim 1, which is characterized in that step S1 is first at a slow speed
100-150r/min beats 2-5min, then beats 10-15min with middling speed 160-240r/min, finally with high speed 360-480r/
Min beats 5-10min.
3. a kind of lotus-seed-heart powder cheese cake production method according to claim 1, which is characterized in that step S2 stirring paste speed
Degree is middling speed 160-240r/min, and the modulation paste time is 5-10min.
4. a kind of lotus-seed-heart powder cheese cake makes according to the method for claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811018560.4A CN108719393A (en) | 2018-09-03 | 2018-09-03 | A kind of lotus-seed-heart powder cheese cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811018560.4A CN108719393A (en) | 2018-09-03 | 2018-09-03 | A kind of lotus-seed-heart powder cheese cake and preparation method thereof |
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| CN108719393A true CN108719393A (en) | 2018-11-02 |
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| CN201811018560.4A Pending CN108719393A (en) | 2018-09-03 | 2018-09-03 | A kind of lotus-seed-heart powder cheese cake and preparation method thereof |
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Citations (7)
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|---|---|---|---|---|
| GB2402863A (en) * | 2003-06-16 | 2004-12-22 | William Michael Mccarrick | Multi-flavoured dessert cakes |
| CN103211155A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Coarse cereal cake containing durian and sweet-scented osmanthus |
| CN104431719A (en) * | 2014-12-03 | 2015-03-25 | 安徽科技学院 | Flavored sponge cake and preparation method thereof |
| CN104585809A (en) * | 2015-02-12 | 2015-05-06 | 漯河市恒瑞加友食品科技有限公司 | Steamed egg cake and preparation method thereof |
| CN105211720A (en) * | 2015-10-30 | 2016-01-06 | 王永妍 | A kind of coarse cereals energy stick and preparation method thereof |
| CN105325863A (en) * | 2015-12-15 | 2016-02-17 | 三全食品股份有限公司 | Quick-frozen matcha and red bean steamed cake and preparation method thereof |
| CN106819027A (en) * | 2017-01-24 | 2017-06-13 | 北京神州航天食品技术研究院 | A kind of red bean Peart barley cake and preparation method thereof |
-
2018
- 2018-09-03 CN CN201811018560.4A patent/CN108719393A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2402863A (en) * | 2003-06-16 | 2004-12-22 | William Michael Mccarrick | Multi-flavoured dessert cakes |
| CN103211155A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Coarse cereal cake containing durian and sweet-scented osmanthus |
| CN104431719A (en) * | 2014-12-03 | 2015-03-25 | 安徽科技学院 | Flavored sponge cake and preparation method thereof |
| CN104585809A (en) * | 2015-02-12 | 2015-05-06 | 漯河市恒瑞加友食品科技有限公司 | Steamed egg cake and preparation method thereof |
| CN105211720A (en) * | 2015-10-30 | 2016-01-06 | 王永妍 | A kind of coarse cereals energy stick and preparation method thereof |
| CN105325863A (en) * | 2015-12-15 | 2016-02-17 | 三全食品股份有限公司 | Quick-frozen matcha and red bean steamed cake and preparation method thereof |
| CN106819027A (en) * | 2017-01-24 | 2017-06-13 | 北京神州航天食品技术研究院 | A kind of red bean Peart barley cake and preparation method thereof |
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Application publication date: 20181102 |