CN109864103A - A kind of camellia oil element cake and preparation method - Google Patents
A kind of camellia oil element cake and preparation method Download PDFInfo
- Publication number
- CN109864103A CN109864103A CN201910214063.XA CN201910214063A CN109864103A CN 109864103 A CN109864103 A CN 109864103A CN 201910214063 A CN201910214063 A CN 201910214063A CN 109864103 A CN109864103 A CN 109864103A
- Authority
- CN
- China
- Prior art keywords
- parts
- camellia oil
- cake
- oil
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to food processing and preparation fields, more particularly to being a kind of camellia oil element cake and preparation method, including wheat flour, buckwheat, camellia oil, sodium bicarbonate, salt and sweetener, after first camellia oil is heated, buckwheat powder is poured into again and is stirred evenly, then after the decline of the oil temperature of camellia oil, sweetener is poured into, it is uniformly mixed with buckwheat powder and camellia oil, obtain the first mixture, again by wheat flour, sodium bicarbonate and salt are uniformly mixed, then it is sieved, obtain the second mixture, then the first mixture is mixed with the second mixture, it stirs evenly, obtain preliminary working object, then preliminary working object is put into mold molding, then it toasts, roast is made, roast is finally down to room temperature, it packs up to camellia oil element cake.Solves existing edible oil cake, the cake body after directly reconciling flour is put into fried in edible oil, although good in taste, saturated fatty acid content is excessively high in its grease, and heat is high, there are problems that leading to the raised risk of blood lipid.
Description
Technical field
The present invention relates to food processing and preparation fields, and in particular to is a kind of camellia oil element cake and preparation method.
Background technique
Camellia oil also known as Wild camellia seed oil, tea-seed oil, camellia seed oil are derived from the seed of Theaceae Camellia tea oil tree, in tea oil
Without erucic acid, cholesterol, aflatoxins and other additives.After tested: unsaturated fatty acid is up to 90% or more in tea oil, oil
Acid reaches 80-83%, and linoleic acid reaches 7-13%, and is rich in protein and vitamin A, B, D, E etc., especially abundant contained by it
Linolenic acid be needed by human and cannot synthesize.
By edible oil cake, the cake body after mostly directly reconciling flour be put into it is fried in edible oil, although good in taste,
But saturated fatty acid content is excessively high in its grease, heat is high, and existing leads to the raised risk of blood lipid.
Summary of the invention
The present invention be directed to existing edible oil cake, the cake body after mostly directly reconciling flour be put into it is fried in edible oil, though
It is so good in taste, but saturated fatty acid content is excessively high in its grease, heat is high, and existing leads to asking for the raised risk of blood lipid
Topic, provides a kind of camellia oil element cake.
The present invention solves above-mentioned technical problem, the technical solution adopted is that, a kind of camellia oil element cake, including wheat flour, buckwheat
Flour, camellia oil, sodium bicarbonate, salt and sweetener.
Further, sweetener is any one of white granulated sugar and xylitol.
Further, by weight, wheat flour is 400~600 parts, buckwheat powder is 400~600 parts, camellia oil 300
~400 parts, sodium bicarbonate be 6~8 parts, salt is 3~11 parts, sweetener is 0~300 part.
Optionally, by weight, wheat flour is 600 parts, buckwheat powder is 400 parts, camellia oil is 400 parts, sodium bicarbonate 6
Part, salt are 3 parts, white granulated sugar is 300 parts.
Optionally, by weight, wheat flour is 600 parts, buckwheat powder is 400 parts, camellia oil is 300 parts, sodium bicarbonate 8
Part, salt are 3 parts, xylitol is 300 parts.
Optionally, by weight, wheat flour is 400 parts, buckwheat powder is 600 parts, camellia oil is 300 parts, sodium bicarbonate 6
Part, salt are 11 parts, sweetener is 0 part.
The purpose designed in this way is, the preparation of existing edible oil progress cake, Neng Gou great are replaced by using camellia oil
Width reduces the content of saturated fatty acid in cake, while the raw material mixed using wheat flour with buckwheat powder, and buckwheat powder has certain
Reducing blood lipid and the effect of blood pressure lowering, buckwheat powder is matched with camellia oil, is complemented each other and is good for your health, and is solved existing
Edible oil cake, the cake body after mostly directly reconciling flour be put into it is fried in edible oil, although good in taste, in its grease
Saturated fatty acid content is excessively high, and heat is high, there are problems that leading to the raised risk of blood lipid.
Meanwhile the type and content by changing sweetener, the plain cake of original flavor, the plain cake without sucrose can be made and have
The plain cake of salty perfume taste, can satisfy the needs of an a variety of persons sponging on an aristocrat.
Present invention also provides a kind of camellia oil element cake preparation methods based on camellia oil element cake formula, including following step
It is rapid:
The first step after heating camellia oil, then buckwheat powder is poured into and is stirred evenly；
Sweetener is poured into, is uniformly mixed with buckwheat powder and camellia oil after the decline of the oil temperature of camellia oil by second step, obtains the
One mixture；
Wheat flour, sodium bicarbonate and salt are uniformly mixed, are then sieved by third step, obtain the second mixture；
First mixture is mixed with the second mixture, stirs evenly, obtain preliminary working object by the 4th step；
Preliminary working object is put into mold molding, then toasts, roast is made by the 5th step；
Roast is down to room temperature by the 6th step, is packed up to camellia oil element cake.
Further, camellia oil is heated to 160 DEG C by the first step.
Further, second step pours into sweetener when camellia oil oil temperature drops to 70 DEG C or less.
The purpose designed in this way is, in existing element cake preparation it is mostly be directly raw material are placed into after mixing it is edible
Carry out fried in oil, buckwheat powder is first placed into camellia oil and mixes, pass through camellia by distinctive raw material by the application
The heating of oil is so that bitter taste reduction in buckwheat powder, then mixes uniformly mixed wheat flour, sodium bicarbonate, salt therewith
It closes, on the basis of the Chinese yam using health is oily, the whole content of grease in processing can be greatly reduced, further decrease eater
The intake of grease, achievees the purpose that healthy diet.
Meanwhile handled after mixing using baking process, promote the mouthfeel of plain cake entirety and reducing in cake
Fat content.
Beneficial effects of the present invention include at least following one；
1, it replaces existing edible oil to carry out the preparation of cake by using camellia oil, saturated fatty acid in cake can be greatly reduced
Content, while the raw material mixed using wheat flour with buckwheat powder, buckwheat powder have effects that certain reducing blood lipid and blood pressure lowering,
Buckwheat powder is matched with camellia oil, is complemented each other and is good for your health.
2, solve existing edible oil cake, the cake body after mostly directly reconciling flour be put into it is fried in edible oil, although
It is good in taste, but saturated fatty acid content is excessively high in its grease, heat is high, there are problems that leading to the raised risk of blood lipid.
3, by changing the type and content of sweetener, the plain cake of original flavor, the plain cake without sucrose can be made and with salty
The plain cake of fragrant taste, can satisfy the needs of an a variety of persons sponging on an aristocrat.
Specific embodiment
It is clear in order to enable the objectives, technical solutions, and advantages of the present invention to be more clear, with reference to embodiments to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting present invention protection content.
Embodiment 1
A kind of camellia oil element cake, comprises the following steps that:
The camellia oil that parts by weight are 400 parts is heated to 160 DEG C, then the buckwheat powder that parts by weight are 400 parts is poured into and is stirred by the first step
It mixes uniformly；
Parts by weight are that 300 parts of white granulated sugar pours into after the oil temperature of camellia oil drops to 70 DEG C by second step, with buckwheat powder and
Camellia oil is uniformly mixed, and obtains the first mixture；
Third step mixes wheat flour, the sodium bicarbonate that parts by weight are 6 parts and the salt that parts by weight are 3 parts that parts by weight are 600 parts
Uniformly, it is then sieved, obtains the second mixture；
First mixture is mixed with the second mixture, stirs evenly, obtain preliminary working object by the 4th step；
Preliminary working object is put into mold molding, then toasts, roast is made by the 5th step；
Roast is down to room temperature by the 6th step, is packed up to camellia oil element cake.
In use, first buckwheat powder is placed into camellia oil and is mixed, camellia oil is passed through by distinctive raw material
Then heating mixes uniformly mixed wheat flour, sodium bicarbonate, salt therewith so that bitter taste reduction in buckwheat powder,
On the basis of the Chinese yam oil of health, the whole content of grease in processing can be greatly reduced, further decrease eater's grease
Intake, achieve the purpose that healthy diet.Solves existing edible oil cake, the cake body after mostly directly reconciling flour is put into food
With fried in oil, although good in taste, saturated fatty acid content is excessively high in its grease, and heat is high, and existing leads to blood lipid liter
The problem of high risk.
Meanwhile camellia oil element cake moderate taste is made in the component, sweet tea is salty to be suitable for.
Embodiment 2
The camellia oil that parts by weight are 300 parts is heated to 160 DEG C, then the buckwheat powder that parts by weight are 400 parts is poured into and is stirred by the first step
It mixes uniformly；
Parts by weight are that 300 parts of xylitol pours into after the oil temperature of camellia oil drops to 70 DEG C by second step, with buckwheat powder and
Camellia oil is uniformly mixed, and obtains the first mixture；
Third step mixes wheat flour, the sodium bicarbonate that parts by weight are 8 parts and the salt that parts by weight are 3 parts that parts by weight are 600 parts
Uniformly, it is then sieved, obtains the second mixture；
First mixture is mixed with the second mixture, stirs evenly, obtain preliminary working object by the 4th step；
Preliminary working object is put into mold molding, then toasts, roast is made by the 5th step；
Roast is down to room temperature by the 6th step, is packed up to camellia oil element cake.
In use, first buckwheat powder is placed into camellia oil and is mixed, camellia oil is passed through by distinctive raw material
Then heating mixes uniformly mixed wheat flour, sodium bicarbonate, salt therewith so that bitter taste reduction in buckwheat powder,
On the basis of the Chinese yam oil of health, the whole content of grease in processing can be greatly reduced, further decrease eater's grease
Intake, achieve the purpose that healthy diet.Solves existing edible oil cake, the cake body after mostly directly reconciling flour is put into food
With fried in oil, although good in taste, saturated fatty acid content is excessively high in its grease, and heat is high, and existing leads to blood lipid liter
The problem of high risk.
Meanwhile the component is made in camellia oil element cake and replaces white granulated sugar by using xylitol, and therein contain is greatly reduced
The camellia oil element cake of Sugarless type is made in sugar amount.
Embodiment 3
A kind of camellia oil element cake, comprising the following steps:
The camellia oil that parts by weight are 300 parts is heated to 160 DEG C, then the buckwheat powder that parts by weight are 600 parts is poured into and is stirred by the first step
It mixes uniformly；
Second step obtains the first mixture after the oil temperature of camellia oil drops to 70 DEG C；
Third step mixes wheat flour, the sodium bicarbonate that parts by weight are 6 parts and the salt that parts by weight are 11 parts that parts by weight are 400 parts
It closes uniformly, is then sieved, obtains the second mixture；
First mixture is mixed with the second mixture, stirs evenly, obtain preliminary working object by the 4th step；
Preliminary working object is put into mold molding, then toasts, roast is made by the 5th step；
Roast is down to room temperature by the 6th step, is packed up to camellia oil element cake.
In use, first buckwheat powder is placed into camellia oil and is mixed, camellia oil is passed through by distinctive raw material
Then heating mixes uniformly mixed wheat flour, sodium bicarbonate, salt therewith so that bitter taste reduction in buckwheat powder,
On the basis of the Chinese yam oil of health, the whole content of grease in processing can be greatly reduced, further decrease eater's grease
Intake, achieve the purpose that healthy diet.Solves existing edible oil cake, the cake body after mostly directly reconciling flour is put into food
With fried in oil, although good in taste, saturated fatty acid content is excessively high in its grease, and heat is high, and existing leads to blood lipid liter
The problem of high risk.
Meanwhile salt content in camellia oil element cake is made in the component compared with embodiment one and embodiment two has a larger increase, it is whole
The partially salty perfume (or spice) of body mouthfeel.
Claims (9)
1. a kind of camellia oil element cake, it is characterised in that: including wheat flour, buckwheat, camellia oil, sodium bicarbonate, salt and sweetener.
2. a kind of camellia oil element cake according to claim 1, it is characterised in that: the sweetener is white granulated sugar and xylitol
Any one of.
3. a kind of camellia oil element cake according to claim 2, it is characterised in that: by weight, wheat flour be 400~
600 parts, buckwheat powder be 400~600 parts, camellia oil is 300~400 parts, sodium bicarbonate is 6~8 parts, salt is 3~11 parts, sweet taste
Agent is 0~300 part.
4. a kind of camellia oil element cake according to claim 3, it is characterised in that: by weight, wheat flour be 600 parts,
Buckwheat powder is 400 parts, camellia oil is 400 parts, sodium bicarbonate is 6 parts, salt is 3 parts, white granulated sugar is 300 parts.
5. a kind of camellia oil element cake according to claim 3, it is characterised in that: by weight, wheat flour be 600 parts,
Buckwheat powder is 400 parts, camellia oil is 300 parts, sodium bicarbonate is 8 parts, salt is 3 parts, xylitol is 300 parts.
6. a kind of camellia oil element cake according to claim 3, it is characterised in that: by weight, wheat flour be 400 parts,
Buckwheat powder is 600 parts, camellia oil is 300 parts, sodium bicarbonate is 6 parts, salt is 11 parts, sweetener is 0 part.
7. a kind of camellia oil element cake preparation method, it is characterised in that: the following steps are included:
The first step after heating camellia oil, then buckwheat powder is poured into and is stirred evenly；
Sweetener is poured into, is uniformly mixed with buckwheat powder and camellia oil after the decline of the oil temperature of camellia oil by second step, obtains the
One mixture；
Wheat flour, sodium bicarbonate and salt are uniformly mixed, are then sieved by third step, obtain the second mixture；
First mixture is mixed with the second mixture, stirs evenly, obtain preliminary working object by the 4th step；
Preliminary working object is put into mold molding, then toasts, roast is made by the 5th step；
Roast is down to room temperature by the 6th step, is packed up to camellia oil element cake.
8. a kind of camellia oil element cake preparation method according to claim 7, it is characterised in that: the first step, by camellia
Oil is heated to 160 DEG C.
9. a kind of camellia oil element cake preparation method according to claim 8, it is characterised in that: the second step, camellia oil
When oil temperature drops to 70 DEG C or less, sweetener is poured into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910214063.XA CN109864103A (en) | 2019-03-20 | 2019-03-20 | A kind of camellia oil element cake and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910214063.XA CN109864103A (en) | 2019-03-20 | 2019-03-20 | A kind of camellia oil element cake and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109864103A true CN109864103A (en) | 2019-06-11 |
Family
ID=66920958
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910214063.XA Pending CN109864103A (en) | 2019-03-20 | 2019-03-20 | A kind of camellia oil element cake and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109864103A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973189A (en) * | 2019-12-11 | 2020-04-10 | 赣州市倞华菲尔雪食品有限公司 | Tea oil crisp cake and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564026A (en) * | 2013-11-25 | 2014-02-12 | 安徽人人福豆业有限公司 | Chopped bean cottage pudding and preparation method thereof |
| CN104886206A (en) * | 2015-04-30 | 2015-09-09 | 秋玉 | Cottage pudding formula |
| CN107711969A (en) * | 2017-11-18 | 2018-02-23 | 广西博白县华春福家庭农场 | A kind of matrimony vine biscuit |
| CN108669178A (en) * | 2018-05-08 | 2018-10-19 | 镇远县李氏食品有限责任公司 | A kind of egg mung bean cake and preparation method thereof |
-
2019
- 2019-03-20 CN CN201910214063.XA patent/CN109864103A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564026A (en) * | 2013-11-25 | 2014-02-12 | 安徽人人福豆业有限公司 | Chopped bean cottage pudding and preparation method thereof |
| CN104886206A (en) * | 2015-04-30 | 2015-09-09 | 秋玉 | Cottage pudding formula |
| CN107711969A (en) * | 2017-11-18 | 2018-02-23 | 广西博白县华春福家庭农场 | A kind of matrimony vine biscuit |
| CN108669178A (en) * | 2018-05-08 | 2018-10-19 | 镇远县李氏食品有限责任公司 | A kind of egg mung bean cake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 聚农: "素饼的制作 ", 《农村百事通》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973189A (en) * | 2019-12-11 | 2020-04-10 | 赣州市倞华菲尔雪食品有限公司 | Tea oil crisp cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103919095B (en) | Chilli oil sauerkraut instant noodle seasoning bag and preparation method thereof | |
| CN106174024A (en) | A kind of frying-expansion granule and its preparation method and application | |
| CN104365785A (en) | Flower and pork floss cake and making process thereof | |
| CN109820170A (en) | Plain Tung-Po meat and preparation method thereof | |
| CN103380895B (en) | A kind of agrocybe cylindracea-spicy meat paste and preparation method thereof | |
| CN105558911A (en) | Sea sedge sesame food and making method thereof | |
| CN109699717A (en) | A kind of preparation method at pizza bottom | |
| CN109123593A (en) | A kind of honeydew powdered soy and its application method | |
| CN109864103A (en) | A kind of camellia oil element cake and preparation method | |
| CN107646990A (en) | A kind of processing method of complex flavor oil | |
| CN107455425A (en) | A kind of biscuit crisp with coconut aroma and preparation method thereof | |
| CN107136175A (en) | Multifilament layering cracknel and preparation method thereof | |
| CN101310624B (en) | Trotter sausage production method | |
| CN109757709A (en) | A kind of formula and preparation method thereof of sweetness sauce seasoning | |
| CN109757710A (en) | A kind of formula and preparation method thereof of sweet chili sauce seasoning | |
| CN109527416A (en) | A kind of soybean protein dried beef and preparation method thereof | |
| CN106962795A (en) | A kind of preparation method of potato pork braised in brown sauce | |
| CN107510031A (en) | A kind of dry pot sauce and preparation method thereof and application | |
| CN107771894A (en) | Saline taste fried dough twist and preparation method thereof | |
| CN1125594C (en) | Mooncake | |
| CN107114448A (en) | Coarse cereals dried fruit mixing layering pancake and preparation method thereof | |
| CN104382064A (en) | Preparation method of instant goose liver slices | |
| CN106036769B (en) | A kind of Saxony flavor beefsteak seasoning and preparation method thereof | |
| CN110169431A (en) | A kind of high-calcium fish albumen crisp short cakes with sesame and preparation method thereof | |
| CN109619137A (en) | A kind of sea-buckthorn mousse cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190611 |
|
| RJ01 | Rejection of invention patent application after publication |