CN109527030A

CN109527030A - A kind of navel orange cake

Info

Publication number: CN109527030A
Application number: CN201710851969.3A
Authority: CN
Inventors: 石丽华
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-09-20
Filing date: 2017-09-20
Publication date: 2019-03-29

Abstract

A kind of navel orange cake, the auxiliary material including 90% main material and 10%, include in the main material navel orange of navel orange cake gross weight 30~32%, 7~9% egg, 31~33% flour, 18~20% sour cream；In the auxiliary material including the berry sugar of navel orange cake gross weight 7~9%, 1.1~1.5% hair powder, 0.2~0.4% sodium bicarbonate, 0.3~0.5% salt, navel orange cake production method includes orange peel processing, the production of navel orange batter, navel orange cake production and navel orange cake forming process.This navel orange cake remains the original biological content of navel orange, and makes simple, rich in taste.

Description

A kind of navel orange cake

Technical field

The invention belongs to non-staple food manufacture technology field, especially a kind of navel orange cake.

Background technique

There is navel orange good edible and medical value, navel orange meat to contain vitamin C and carrotene, help to drop Low cholesterol and blood lipid, the formation for inhibiting carcinogen, the functions such as prevention gallbladder disease, and Peel of Navel Orange has eliminating phlegm and lowering adverse QI, is good for Stomach helps digestion, kills the deep welcomes by everybody such as ichthyophagy crab is malicious, controls the medical values such as the chest diaphragm stagnation of the circulation of vital energy.

The product type of horn of plenty navel orange, extends industrial chain, intensive processing can be carried out to navel orange, if navel orange cake is one The common navel orange deep processed product of kind.But due to the taste of Peel of Navel Orange and bad, Peel of Navel Orange such as will will affect navel without processing The whole mouthfeel of orange cake.

Summary of the invention

The present invention is directed to overcome above-mentioned the deficiencies in the prior art, provides one kind and had both remained the original biological content of navel orange, Simple, rich in taste navel orange cake is made again.

Above-mentioned purpose that the invention is realized by the following technical scheme:

A kind of navel orange cake, the auxiliary material including 90% main material and 10%, include in the main material navel orange cake gross weight 30~ 32% navel orange, 7~9% egg, 31~33% flour, 18~20% sour cream；It include navel orange in the auxiliary material The berry sugar of cake gross weight 7~9%, 1.1~1.5% hair powder, 0.2~0.4% sodium bicarbonate, 0.3~0.5% salt；More Further, in the main material including the navel orange of navel orange cake gross weight 31%, 8% egg, 32% flour, 19% Yoghourt Oil；In the auxiliary material including the berry sugar of navel orange cake gross weight 8%, 1.3% hair powder, 0.3% sodium bicarbonate, 0.4% food Salt.

A kind of production method of navel orange cake the following steps are included:

(1) orange peel is handled, and navel orange pulp and Peel of Navel Orange are separated, Peel of Navel Orange is cut into the orange peel particle of 3~5mm size, and handle Orange peel particle is put into infusion 35~45 minutes in 20~25% salt solutions and pulls out, and the orange peel particle pulled out and orange peel particle is total The citric acid of weight 2~4% and 10~16% white granulated sugar mixing；

(2) navel orange batter makes, and navel orange pulp deseeding, grinding stir the navel orange pulp ground and berry sugar stirring in basin Mix and be tuned into naval orange juice, take another stirring basin that the stirring of flour, egg, hair powder, sodium bicarbonate and salt is tuned into batter, after by navel orange Juice, sour cream successively mix with batter and are tuned into navel orange batter；

(3) navel orange cake makes, and the layering of navel orange batter is poured into navel orange cake mold, is both needed to above navel orange batter described in each layer Sprinkle the orange peel particle handled well in one layer of step (1)；

(4) navel orange cake forms, and navel orange cake mold is put into oven for baking 18~24 minutes and is taken out, and takes out after navel orange cake is cooling Navel orange cake.

Preferably, in the navel orange cake production method step (3), the first table in navel orange cake mold before pouring into navel orange batter The pre-brush one layer of oil in face.

Preferably, citric acid is the 3% of orange peel particle total weight in the navel orange cake production method step (1), white granulated sugar It is the 4% of orange peel particle total weight.

The beneficial effects of the present invention are this navel orange cake is in the production process handled Peel of Navel Orange, improves navel Orange peel mouthfeel makes navel orange cake finished product remain the original biological content of navel orange.

Specific embodiment

To facilitate the understanding of the present invention, below with reference to specific embodiment to invention is more fully described.But The invention can be realized in many different forms, however it is not limited to embodiment described herein.

The navel orange cake for making 1000Kg, need to select the main material of 900Kg and the auxiliary material of 100Kg, include in main material The navel orange of 310Kg, the egg of 80Kg, the flour of 320Kg, 190Kg sour cream；Including navel orange cake gross weight 80Kg in auxiliary material Berry sugar, the hair powder of 13Kg, the sodium bicarbonate of 3Kg, 4Kg salt；

A kind of navel orange cake production method includes the following steps,

Step 1, orange peel processing, navel orange pulp and Peel of Navel Orange are separated, Peel of Navel Orange is cut into the orange peel particle of 3~5mm size, And orange peel particle is put into infusion 35~45 minutes in 20~25% salt solutions and is pulled out, by the orange peel particle pulled out and orange peel The white granulated sugar mixing of the citric acid and 3.72Kg of grain total weight 0.62Kg；

Step 2, navel orange batter production, by navel orange pulp deseeding, grinding, by the navel orange pulp ground and berry sugar in stirring basin In stirring be tuned into naval orange juice, take another stirring basin by flour, egg, hair powder, sodium bicarbonate and salt stirring be tuned into batter, after will Naval orange juice, sour cream successively mix with batter and are tuned into navel orange batter；

Step 3, navel orange cake production pour into the layering of navel orange batter in navel orange cake mold, above navel orange batter described in each layer It is both needed to sprinkle the orange peel particle handled well in one layer of step (1)；It is specifically intended that being poured into order to avoid navel orange cake sticking to mould One layer of oil is first brushed in advance in navel orange cake mould inner surface before navel orange batter；

Navel orange cake mold is put into oven for baking 18~24 minutes and takes out, after navel orange cake is cooling by step 4, navel orange cake molding Take out navel orange cake.

After orange peel processing by step 1, the bitter taste of Peel of Navel Orange has been completely removed, and Peel of Navel Orange becomes sweet and sour taste, And Peel of Navel Orange is sprinkling upon in navel orange cake production and on each layer of navel orange batter, allows the taste of sweet and sour taste full of total in step 3 Navel orange cake.

Claims

1. a kind of navel orange cake, which is characterized in that the auxiliary material including 90% main material and 10% includes navel orange in the main material The navel orange of cake gross weight 30~32%, 7~9% egg, 31~33% flour, 18~20% sour cream；The auxiliary material In include navel orange cake gross weight 7~9% berry sugar, 1.1~1.5% hair powder, 0.2~0.4% sodium bicarbonate, 0.3~0.5% Salt.

2. navel orange cake according to claim 1, which is characterized in that include the navel of navel orange cake gross weight 31% in the main material Orange, 8% egg, 32% flour, 19% sour cream；In the auxiliary material including navel orange cake gross weight 8% berry sugar, 1.3% hair powder, 0.3% sodium bicarbonate, 0.4% salt.

3. the production method of navel orange cake as claimed in claim 1 or 2, which comprises the following steps:

4. the production method of navel orange cake according to claim 3, which is characterized in that the navel orange cake production method step (3) In, first in the pre-brush one layer of oil of navel orange cake mould inner surface before pouring into navel orange batter.

5. the production method of navel orange cake according to claim 3, which is characterized in that the navel orange cake production method step (1) Middle citric acid is the 3% of orange peel particle total weight, and white granulated sugar is the 4% of orange peel particle total weight.