CN108740731A - A kind of preparation method of white turnip cake - Google Patents
A kind of preparation method of white turnip cake Download PDFInfo
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- CN108740731A CN108740731A CN201810580629.6A CN201810580629A CN108740731A CN 108740731 A CN108740731 A CN 108740731A CN 201810580629 A CN201810580629 A CN 201810580629A CN 108740731 A CN108740731 A CN 108740731A
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- white turnip
- turnip cake
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- 235000011293 Brassica napus Nutrition 0.000 title claims abstract description 48
- 240000008100 Brassica rapa Species 0.000 title claims abstract description 48
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims abstract description 19
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 238000000465 moulding Methods 0.000 claims abstract description 14
- 241000220259 Raphanus Species 0.000 claims description 23
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000009835 boiling Methods 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 229920002148 Gellan gum Polymers 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 235000010492 gellan gum Nutrition 0.000 claims description 4
- 239000000216 gellan gum Substances 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 3
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 241000209094 Oryza Species 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000574138 Ozothamnus diosmifolius Species 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000010079 rubber tapping Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to food technology field, specially a kind of preparation method of white turnip cake.The present invention by being added suitable compound gel in the slurry, make white turnip cake obtained that there is certain malleable, white turnip cake is easy to demould, the moulding of white turnip cake and exterior contour are clearly intact, and component and content by optimizing compound gel, the original quality of white turnip cake is not interfered with after compound gel is added, and due to compound gel transparency of the present invention height, the white turnip cake surface more smooth of the invention made is smooth after compound gel is added.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of preparation methods of white turnip cake.
Background technology
White turnip cake, South Fujian Province are referred to as " Cai Tou Cakes ", are the traditional cakes of Chinese style, it, which is that a kind of Winter-Spring is suitable, enables snack, family
Front yard often makes in the Spring Festival holidays.This cake eating method is various, on sale in the area such as China the south of Fujian Province, Guangdong, cheap, is fond of eating and seeks again
It supports.The traditional method of white turnip cake is that rice flour and suitable water are mixed and made into rice flower milk, and radish etc. is then added into rice flower milk
Slurry is then placed in food steamer and steams by material.Traditional white turnip cake production method has the following problems：The moulding of white turnip cake
Single, the generally geometric figure of simple rule is such as rectangular or round；If making the slightly complicated white turnip cake of moulding, radish when demoulding
The edge of cake and the surface being bonded with mold are easy sticking to mould damage, and the contour shape of white turnip cake finished product is difficult to keep excellent, nothing
Method meets the diversified demand of product pattern.In addition, the tough mouthfeel aspect of the white turnip cake bullet of existing method making is poor or almost without bullet
Toughness.
Invention content
The present invention is difficult to make moulding complicated diversified radish due to not easy mold release for the production method of existing white turnip cake
Cake, and the problem of white turnip cake is almost without tough mouthfeel is played provides one kind and being easy to demoulding so as to make various moulding and with playing tough mouth
The production method of the white turnip cake of sense.
To achieve the above object, the present invention uses following technical scheme.
A kind of preparation method of white turnip cake, includes the following steps：
Glutinous rice powder and cornstarch are poured into water and are stirred evenly by S1, and salt, sugar, radish are then added into mixed material
Silk and compound gel simultaneously stir evenly, and obtain slurry.
The parts by weight of each component are respectively in slurry：50-70 parts of glutinous rice powder, 300 parts of cornstarch, 400-500 parts of water, trailing plants
Foretell 400-500 parts of silk, 5-10 parts of salt is 20-50 parts sugared, 20-30 parts of compound gel.
Preferably, the parts by weight of each component are respectively in the slurry：60 parts of glutinous rice powder, 300 parts of cornstarch, water 450
Part, 450 parts of radish, 5 parts of salt, 30 parts of sugar, 25 parts of compound gel.
The compound gel is grouped as by each group of following mass percent：Locust bean gum 50-60%, gellan gum 20-30%, card
Draw glue 10-20%.
Preferably, the compound gel is grouped as by each group of following mass percent：Locust bean gum 55%, gellan gum 30%,
Carragheen 15%.
Preferably, the radish after radish chopping by forming, and radish is soaked in the brine of a concentration of 100g/L
Then 30-40min is rinsed with water radish and drains.
Preferably, further include fillings in the slurry, the parts by weight of the fillings are less than or equal to 200 parts.
Slurry is poured into molding die and is placed in above the water surface by S2, keeps boiling 40-60min under conditions of boiling water,
White turnip cake is made.
Preferably, boiling slurry 45min under conditions of holding boiling water, is made white turnip cake.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention by the way that suitable compound gel is added in the slurry,
Make white turnip cake obtained that there is certain tough mouthfeel of bullet, white turnip cake to be easy to demould, the moulding of white turnip cake and exterior contour are clearly intact,
And component and content by optimizing compound gel, the original quality of white turnip cake is not interfered with after compound gel is added, and compounding is added
The white turnip cake surface more smooth that the present invention makes after glue is smooth.
Specific implementation mode
In order to more fully understand the technology contents of the present invention, with reference to specific embodiment to technical scheme of the present invention
It is described further and illustrates.
Embodiment 1-9
Embodiment 1-9 each provides a kind of production method of white turnip cake, and each component used in each embodiment and dosage are such as
Shown in the following table 1.
Specific making step is as follows：
S1, radish chopping is formed radish, and (general radish should not be too big, and the cross-sectional area of radish is generally less than
0.25cm2), and radish is soaked in 30-40min in the brine of a concentration of 100g/L, it is then rinsed with water radish and drips
It is dry, it is spare.
S2 weighs each component by 1 data of table, glutinous rice powder and cornstarch is poured into water and is stirred evenly, then respectively
Salt, sugar, radish and compound gel are added into mixed material and stirs evenly, obtains slurry.
If there is fillings, fillings is added in above-mentioned slurry and is stirred evenly.The dried shrimp and dried scallop used in fillings first uses water
Maceration and the particle for cutting into the size such as mung bean.In other embodiments, it can need to change or increase conduct to taste
The food materials of fillings.
Slurry is poured into molding die and is placed in above the water surface by S3, and heating makes boiling water, under conditions of holding boiling water
White turnip cake is made in boiling 40-60min.
The profile of molding die is Pentagram shape, and the maximum width of molding die is 10cm, and the bottom of molding die is set
There are three the hemispherical grooves that diameter is respectively 0.5cm, 1cm, 1.5cm.
S4 after being cooled to room temperature, is buckled to mold and tapping the bottom of mold makes the white turnip cake in mold demould.
The dosage of each component and the time of slurry boiling in 1 embodiment 1-9 of table
The moulding of the white turnip cake prepared by embodiment 1-6,8-9 is five-pointed star moulding, and there are three of different sizes for one side tool
The hemispherical of protrusion, the five-pointed star profile of all white turnip cakes and the hemispherical on surface are excellent, and surface is smooth.By
There is different degrees of defect in white turnip cake prepared by embodiment 7 profile of five-pointed star in demoulding.
Foretaste investigation：Foretaste person (men and women distinguish 10) respectively trial test embodiment 1-9 preparation of 20 ages at 20-25 Sui
White turnip cake, and the tough mouthfeel of bullet for evaluating white turnip cake.The tough mouthfeel of bullet for the white turnip cake that 20 persons of foretasting prepare embodiment 2,3,6
Favorable comment degree highest, malleable are moderate；The tough mouthfeel of bullet of the white turnip cake of embodiment 1 and embodiment 5 is more slightly worse than embodiment 2, plays tough mouth
Sense shows slightly insufficient；The white turnip cake of embodiment 7 is without the tough mouthfeel of bullet；The white turnip cake of embodiment 8 slightly plays tough mouthfeel, but unobvious；Implement
The malleable of the white turnip cake of example 9 is too strong.
It is described above only with embodiment come the technology contents that further illustrate the present invention, in order to which reader is easier to understand,
But embodiments of the present invention are not represented and are only limitted to this, any technology done according to the present invention extends or recreation, is sent out by this
Bright protection.
Claims (6)
1. a kind of preparation method of white turnip cake, which is characterized in that include the following steps：
Glutinous rice powder and cornstarch are poured into water and are stirred evenly by S1, then into mixed material be added salt, sugar, radish and
Compound gel simultaneously stirs evenly, and obtains slurry；
The parts by weight of each component are respectively in slurry：50-70 parts of glutinous rice powder, 300 parts of cornstarch, 400-500 parts of water, radish
400-500 parts, 5-10 parts of salt is 20-50 parts sugared, 20-30 parts of compound gel；
The compound gel is grouped as by each group of following mass percent：Locust bean gum 50-60%, gellan gum 20-30%, carragheen
10-20%；
Slurry is poured into molding die and is placed in above the water surface by S2, keeps boiling 40-60min under conditions of boiling water, is made
White turnip cake.
2. a kind of preparation method of white turnip cake according to claim 1, which is characterized in that the weight of each component in the slurry
Measuring part is respectively：60 parts of glutinous rice powder, 300 parts of cornstarch, 450 parts of water, 450 parts of radish, 5 parts of salt, 30 parts of sugar, compound gel 25
Part.
3. a kind of preparation method of white turnip cake according to claim 1, which is characterized in that the compound gel is by following quality
The each group of percentage is grouped as：Locust bean gum 55%, gellan gum 30%, carragheen 15%.
4. a kind of preparation method of white turnip cake according to claim 1, which is characterized in that after the radish is by radish chopping
It is formed, and radish is soaked in 30-40min in the brine of a concentration of 100g/L, be then rinsed with water radish and drain.
5. a kind of preparation method of white turnip cake according to claim 1, which is characterized in that in step S2, keep boiling water
Under the conditions of boiling slurry 45min, be made white turnip cake.
6. according to a kind of preparation method of white turnip cake of claim 1-5 any one of them, which is characterized in that step S1, the slurry
Further include fillings in material, the parts by weight of the fillings are less than or equal to 200 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810580629.6A CN108740731A (en) | 2018-06-07 | 2018-06-07 | A kind of preparation method of white turnip cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810580629.6A CN108740731A (en) | 2018-06-07 | 2018-06-07 | A kind of preparation method of white turnip cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740731A true CN108740731A (en) | 2018-11-06 |
Family
ID=64000360
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810580629.6A Pending CN108740731A (en) | 2018-06-07 | 2018-06-07 | A kind of preparation method of white turnip cake |
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| Country | Link |
|---|---|
| CN (1) | CN108740731A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598546A (en) * | 2013-12-01 | 2014-02-26 | 李陈 | White radish cake manufacturing method |
| CN104256409A (en) * | 2013-12-01 | 2015-01-07 | 李陈 | Production method of turnip cake |
| CN104982805A (en) * | 2015-06-06 | 2015-10-21 | 芜湖宏洋食品有限公司 | Bean vermicelli-rice steamed sponge cake and preparation method thereof |
| CN106107477A (en) * | 2016-07-26 | 2016-11-16 | 惠州市黑娜尔科技有限公司 | The preparation method of Flos persicae cake |
| CN106262860A (en) * | 2016-08-29 | 2017-01-04 | 广西海世通食品股份有限公司 | A kind of preparation method of peeled shrimp white turnip cake |
| CN106509878A (en) * | 2016-10-31 | 2017-03-22 | 广西兴业县至珍生态园农业科技有限公司 | Cholesterol lowering red bean cakes and manufacture method thereof |
| CN107319425A (en) * | 2017-08-16 | 2017-11-07 | 广西味之坊食品科技有限公司 | A kind of orange peel white turnip cake and preparation method thereof |
-
2018
- 2018-06-07 CN CN201810580629.6A patent/CN108740731A/en active Pending
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|---|---|---|---|---|
| CN103598546A (en) * | 2013-12-01 | 2014-02-26 | 李陈 | White radish cake manufacturing method |
| CN104256409A (en) * | 2013-12-01 | 2015-01-07 | 李陈 | Production method of turnip cake |
| CN104982805A (en) * | 2015-06-06 | 2015-10-21 | 芜湖宏洋食品有限公司 | Bean vermicelli-rice steamed sponge cake and preparation method thereof |
| CN106107477A (en) * | 2016-07-26 | 2016-11-16 | 惠州市黑娜尔科技有限公司 | The preparation method of Flos persicae cake |
| CN106262860A (en) * | 2016-08-29 | 2017-01-04 | 广西海世通食品股份有限公司 | A kind of preparation method of peeled shrimp white turnip cake |
| CN106509878A (en) * | 2016-10-31 | 2017-03-22 | 广西兴业县至珍生态园农业科技有限公司 | Cholesterol lowering red bean cakes and manufacture method thereof |
| CN107319425A (en) * | 2017-08-16 | 2017-11-07 | 广西味之坊食品科技有限公司 | A kind of orange peel white turnip cake and preparation method thereof |
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| Title |
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| 李建颖，刘静: "《食品添加剂速查手册》", 30 November 2017, 南开大学出版社 * |
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