CN110214803A - A kind of puer tea flavor cake and preparation method thereof - Google Patents
A kind of puer tea flavor cake and preparation method thereof Download PDFInfo
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- CN110214803A CN110214803A CN201910470931.0A CN201910470931A CN110214803A CN 110214803 A CN110214803 A CN 110214803A CN 201910470931 A CN201910470931 A CN 201910470931A CN 110214803 A CN110214803 A CN 110214803A
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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 invention discloses a kind of puer tea flavor cake and preparation method thereof, its raw material includes: 80-100 parts of Self- raising flour, 80-100 parts of milk, 2-3 parts of Pu ' er tea powder, 25-30 parts of egg yellow liquor, 80-100 parts of egg clear liquid, 40-50 parts of Icing Sugar, 1-1.2 parts of salt, 15-20 parts of corn oil, 0.3-0.5 parts of light-coloured vinegar according to parts by weight.The puer tea flavor cake appearance sepia, there is color, uniformly beautiful, and section is loose porous；Whole is in sweet taste, and soft mouth feel, Pu'er tea aromatic flavour, milk is strong, and egg spiciness is strongly fragrant, pure and fresh oiliness.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of puer tea flavor cake and preparation method thereof.The present invention
It is researched and developed and is completed by Hubei Shendan Health Food Co., Ltd. (agriculture egg processing key lab, rural area portion).
Background technique
Cake is a kind of cake being made using egg as primary raw material, flour, sugar, grease.Traditional cake is mainly
It is made by high-temperature baking, although flavour is preferable, old man, children's excessive amount easily lead to excessive internal heat.Moreover, cake is due to making
Grease and milk etc. are added during making, fat content is higher, easily feels sick of when edible.Currently, tea flavour cake in the market is main
Based on green tea cake, although color is full of green, vision is more beautiful, and some consumers are uncomfortable to smear the exclusive bitterness of tea
Taste.Consumer still has urgent need to the cake of diversified taste.
Summary of the invention
The technical problem to be solved by the present invention is to provide a kind of Pu'er tea in view of the deficiency of the prior art
Flavored cake and preparation method thereof, made puer tea flavor cake appearance sepia, color is shinny, uniformly beautiful, and section is loose
It is porous；Whole is in sweet taste, and soft mouth feel, Pu'er tea aromatic flavour, milk is strong, and egg spiciness is strongly fragrant, pure and fresh oiliness.
The present invention be solve the problems, such as it is set forth above used by technical solution are as follows:
A kind of puer tea flavor cake, is made from the following raw materials in parts by weight: 80-100 parts of Self- raising flour, milk 80-100
Part, 20-30 parts of puerh tea leaves, 25-30 parts of egg yolk liquid, 80-100 parts of egg white solution, 40-50 parts of Icing Sugar, 1-1.2 parts of salt, water 180-
200 parts, 15-20 parts of corn oil, 0.3-0.5 parts of light-coloured vinegar.
Preferably, the production method of above-mentioned puer tea flavor cake, successively the following steps are included:
1) 20-30 parts of puerh tea leaves are added in 180-200 parts of boiling water, impregnate and blend into juice, filtrate is taken after filtering, sprayed
Mist is dried to tea powder, and drying obtains 2-3 parts of Pu ' er tea powder, spare；
2) by 80-100 parts of Milk During Heatings to 80-85 DEG C, 15-20 portions of corn oils are added, is uniformly mixed, obtains mixed liquor A, it is standby
With；
3) 2-3 parts of addition steps 2) of Pu ' er tea powder obtained by the Self- raising flour and step 1) 80-100 parts being sieved are resulting mixed
It closes in liquid A, keeps mixeding liquid temperature >=65 DEG C, 25-30 parts of egg yolk liquids are then added, beat uniformly, obtain mixture B, it is spare；
4) 80-100 parts of egg white solutions, 0.3-0.5 parts of light-coloured vinegars, 1-1.2 portions of salt are dismissed to blistering, 40-50 portions of Icing Sugar are being beaten
It point is added several times during hair, dismisses careful to foam, vertical chopsticks are not fallen, and egg white icing is obtained, spare；
5) it takes one third to be added in mixture B obtained by step 3) egg white icing obtained by step 4), is uniformly mixed, then falls
Enter remaining 2/3rds egg white icings, turns up and down uniformly, obtain cake liquid, it is spare；
6) the resulting cake liquid of step 5) is die-filling, vibration exhaust is steeped, and is steamed after epiphragma, is demoulded after cooling up to Pu'er tea
Flavored cake.
Above scheme, puerh tea leaves soaking time is 2-2.5h, spray drying EAT 120-130 in step 1)
DEG C, leaving air temp is 60-65 DEG C, flow velocity 5-5.2mL/min, and baking temperature is 60-65 DEG C, baking time 2-3h.
Above scheme, flour sieving mesh number is 30-40 mesh in step 3).
Above scheme, Icing Sugar is added in three times in step 4), and one third or so is added every time.
Above scheme is killed time generally 20-25 minutes in step 4).
Above scheme, steaming temperature is 100-105 DEG C, vapour pressure 0.19-0.23MPa in step 6), and steaming time is
50-55min。
Compared with prior art, the beneficial effects of the present invention are:
1, the present invention provides a kind of puer tea flavor cake, made puer tea flavor cake appearance sepia, color hairs
Bright, uniformly beautiful, section is loose porous, soft mouth feel, and whole is in sweet taste, and milk is strong, and egg spiciness is strongly fragrant, Pu'er tea thick flavor
It is strongly fragrant, it is pure and fresh oiliness, it is nice not get angry.
2, in puer tea flavor cake production technique provided by the invention, charging sequence is most important, and the yellow and white need to divide
Whipping is opened, yolk is first mixed with flour, is added a part of egg white frost beaten and is mixed, remaining egg white frost is then added and turns over
It mixes uniformly, to guarantee cake foaming characteristic, finished product cake is soft, and structural state is loose porous；If not pressing this charging sequence, easily lead to
Egg white and edible oil defoam seriously egg white icing, influence the foaming characteristic of cake liquid.In addition, after Pu'er tea extraction 2h then mashing is sprayed
Mist is dry, is conducive to obtain uniform water-soluble tea powder, so that cake uniform color；Milk and corn oil be mixed and heated after again
Flour is added, facilitates flour precuring, so that cake mouthfeel is more preferably；During egg white solution is dismissed, powdered sugar needs to be added by several times,
Be conducive to bubble effect, bubble is careful uniformly；Egg white icing needs part to be uniformly mixed in advance with batter liquid, and remainder is then added
Point, it can only turn up and down, grease is avoided to defoam, influence foaming effect, so that cake is not fluffy enough.
Detailed description of the invention
Fig. 1 and Fig. 2 is respectively the appearance and sectional view of puer tea flavor cake prepared by embodiment 1.
Specific embodiment
For a better understanding of the present invention, below with reference to the embodiment content that the present invention is furture elucidated, but the present invention is not
It is limited only to the following examples.
Embodiment 1
A kind of production method of puer tea flavor cake, including the following steps:
1) 20 parts of puerh tea leaves are added in 180 parts of boiling water, impregnate 2h, blend into juice, the filtering of 120 mesh takes filtrate, into
Air temperature is 120 DEG C, and leaving air temp is 65 DEG C, and flow velocity is spray dried to tea powder under the conditions of being 5mL/min, and 60 DEG C of drying 3h are obtained
It is 2 parts of Pu ' er tea powder, spare；
2) by 80 parts of Milk During Heatings to 85 DEG C, 15 portions of corn oils are added, is uniformly mixed, obtains miscella milk, it is spare；
3) 2 parts of addition steps 2) of Pu ' er tea powder obtained by the Self- raising flour and step 1) by 80 parts through the sieving of 40 mesh are resulting mixed
It closes in milk, keeps 65 DEG C of miscella milk temperature, 25 parts of egg yolk liquids are then added, beat uniformly, it is spare to obtain mixed liquor；
4) 80 parts of protein liquids, 0.3 part of light-coloured vinegar, 1 portion of salt are dismissed to blistering, 40 portions of Icing Sugar during dismissing in three times
It is added, dismisses careful to foam, vertical chopsticks are not fallen, and it is spare to obtain egg white icing；
5) it takes one third that mixed liquor obtained by step 3) is added egg white icing obtained by step 4), is uniformly mixed, is subsequently poured into
Remaining 2/3rds egg white icings turn rolling uniformly up and down, can not direction pivots clockwise or counter-clockwise stirring, it is standby to obtain cake liquid
With；
6) the resulting cake liquid of step 5) is die-filling, it shakes and queues bubble, 100-105 DEG C after epiphragma, steamed under the conditions of 0.20MPa
50min processed is demoulded after cooling up to puer tea flavor cake.
Embodiment 2
A kind of production method of puer tea flavor cake, including the following steps:
1) 25 parts of puerh tea leaves being added in 190 parts of boiling water, impregnates 2.5h, blend into juice, the filtering of 120 mesh takes filtrate,
Inlet air temperature is 130 DEG C, and leaving air temp is 60 DEG C, and flow velocity is spray dried to tea powder, 65 DEG C of drying under the conditions of being 5.2mL/min
2h, obtain 2.5 parts of Pu ' er tea powder it is spare；
2) by 90 parts of Milk During Heatings to 80 DEG C, 18 portions of corn oils are added, is uniformly mixed, it is spare to obtain miscella milk；
3) 2.5 parts of addition steps 2) of Pu ' er tea powder obtained by the Self- raising flour and step 1) by 90 parts through the sieving of 30 mesh are resulting
In mixing milk, oily milk temperature 70 C is kept, 28 parts of egg yolk liquids are then added, beats uniformly, it is spare to obtain mixed liquor；
4) 90 parts of protein liquids, 0.4 part of light-coloured vinegar, 1.1 portions of salt are dismissed to blistering, 45 portions of Icing Sugar divide three during dismissing
Secondary addition, dismisses careful to foam, and vertical chopsticks are not fallen, and it is spare to obtain egg white icing；
5) it takes one third that mixed liquor obtained by step 3) is added egg white icing obtained by step 4), is uniformly mixed, is subsequently poured into
Remaining 2/3rds egg white icings, rolling uniformly, can not stir, it is spare to obtain cake liquid；
6) the resulting cake liquid of step 5) is die-filling, it shakes and queues bubble, 100-105 DEG C after epiphragma, steamed under the conditions of 0.23MPa
55min processed is demoulded after cooling up to puer tea flavor cake.
Embodiment 3
A kind of production method of puer tea flavor cake, including the following steps:
1) 30 parts of puerh tea leaves being added in 200 parts of boiling water, impregnates 2-2.5h, blend into juice, the filtering of 120 mesh takes filtrate,
It is 120-130 DEG C in inlet air temperature, leaving air temp is 60-65 DEG C, and flow velocity is spray dried to tea under the conditions of being 5-5.2mL/min
Powder, 60-65 DEG C of drying 2-3h, obtain 3 parts of Pu ' er tea powder it is spare；
2) by 100 parts of Milk During Heatings to 80-85 DEG C, 20 portions of corn oils are added, is uniformly mixed, it is spare to obtain miscella milk；
3) obtained by 3 parts of addition steps 2) of Pu ' er tea powder obtained by the Self- raising flour and step 1) 100 parts being sieved through 30-40 mesh
Mixing milk in, keep oily milk temperature >=65 DEG C, 30 parts of egg yolk liquids be then added, beat uniformly, it is spare to obtain mixed liquor；
4) 100 parts of protein liquids, 0.5 part of light-coloured vinegar, 1.2 portions of salt are dismissed to blistering, 50 portions of Icing Sugar divide during dismissing
It is added three times, dismisses careful to foam, vertical chopsticks are not fallen, and it is spare to obtain egg white icing；
5) it takes one third that mixed liquor obtained by step 3) is added egg white icing obtained by step 4), is uniformly mixed, is subsequently poured into
Remaining 2/3rds egg white icings, rolling uniformly, can not stir, it is spare to obtain cake liquid；
6) the resulting cake liquid of step 5) is die-filling, it shakes and queues bubble, 100-105 DEG C after epiphragma, 0.19-0.23MPa item
50-55min is steamed under part, is demoulded after cooling up to puer tea flavor cake.
Comparative example 1
A kind of production method of puer tea flavor cake, including the following steps:
1) 30-40 mesh is crossed after 20 parts of puerh tea leaves being milled, and obtains Pu ' er tea powder；
2) 15 portions of corn oils are added in 80 portions of milk, are uniformly mixed, it is spare obtains mixing milk；
3) obtained by 2 parts of addition steps 2) of Pu ' er tea powder obtained by the Self- raising flour and step 1) 80 parts being sieved through 30-40 mesh
Mixing milk in, then be added 25 parts of egg yolk liquids, beat uniformly, it is spare to obtain mixed liquor；
4) 80 parts of protein liquids, 0.3 part of light-coloured vinegar, 1 portion of salt, 40 portions of Icing Sugar are dismissed careful to foam, vertical chopsticks are not fallen, and egg is obtained
Bloom is spare；
5) it by mixed liquor obtained by egg white icing obtained by step 4) and step 3), stirs evenly, it is spare to obtain cake liquid；
6) the resulting cake liquid of step 5) is die-filling, it shakes and queues bubble, 100-105 DEG C after epiphragma, steamed under the conditions of 0.20MPa
50-55min processed is demoulded after cooling up to puer tea flavor cake.
Comparative example 2
A kind of production method of puer tea flavor cake, including the following steps:
1) 20 parts of puerh tea leaves being added in 200 parts of boiling water, impregnates 2-2.5h, blend into juice, the filtering of 120 mesh takes filtrate,
It is 120-130 DEG C in inlet air temperature, leaving air temp is 60-65 DEG C, and flow velocity is spray dried to tea under the conditions of being 5-5.2mL/min
Powder, 60-65 DEG C of drying 2-3h, it is spare to obtain Pu ' er tea powder；
2) 15 portions of corn oils are added in 80 portions of milk, are uniformly mixed, it is spare obtains mixing milk；
3) 80 parts of protein liquids, 0.3 part of light-coloured vinegar, 1 portion of salt are dismissed careful to foam, 40 portions of Icing Sugar are added three times, and are dismissed
It is not fallen to vertical chopsticks, it is spare to obtain egg white icing；
4) obtained by 2 parts of addition steps 2) of Pu ' er tea powder obtained by the Self- raising flour and step 1) 80 parts being sieved through 30-40 mesh
Mixing milk in, then be added step 3) obtained by egg white icing, beat uniformly, it is spare to obtain mixed liquor；
5) by mixed liquor obtained by step 4) with 25 parts of egg yolk liquids, stir evenly, it is spare to obtain cake liquid；
6) the resulting cake liquid of step 5) is die-filling, vibration exhaust is steeped, 100-105 DEG C after epiphragma, 0.19-0.23MPa item
50-55min is steamed under part, is demoulded after cooling up to puer tea flavor cake.
Comparative evaluation
Puer tea flavor cake prepared by embodiment 1-3 is distributed to consumer with cake described in comparative example to foretaste
Test, and compare.Foretaste test method are as follows: tested population ages are 18-60 years old, and number is 2000 people, and men and women is fifty-fifty, passes through hair
It puts test cake to foretaste to every appraiser, is then filled out the questionnaire of unified formulation to evaluate, evaluation result is using average
Point, evaluation criterion is shown in Table 1.It foretastes evaluation scores such as table 2 and shows that total score 100 is divided.
1 puer tea flavor cake evaluation criterion of table
2 puer tea flavor cake evaluation result of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | |
| Color | 22 | 23 | 24 | 13 | 22 |
| Flavour | 23 | 23 | 23 | 20 | 20 |
| Smell | 22 | 23 | 24 | 20 | 22 |
| Structural state | 23 | 23 | 23 | 13 | 5 |
| Total score | 90 | 92 | 94 | 66 | 69 |
Evaluation result shows that embodiment 1-3 score is apparently higher than comparative example 1 and comparative example 2, and wherein 3 mouthfeel of embodiment is more
It is excellent.Comparative example 1 is since puerh tea leaves are directly milled, and Pu ' er tea powder particle is larger in made puer tea flavor cake, not as good as implementation
Example is fine and smooth；Milk is directly mixed with corn oil, is not heated, and the flour precuring of subsequent addition is unfavorable for, so that cake mouthfeel
It is not mellow, aroma fades；Egg white icing is caused to be dismissed not enough moreover, Icing Sugar is once added, and egg white icing is directly mixed with egg yolk liquid,
Cause foaming characteristic bad, the cake degree that is soaked is inadequate, not loose enough.Comparative example 2 due to charging sequence be first plus egg white icing, then plus
Yellow liquor causes defoaming phenomenon serious, and cake foaming characteristic is bad, and finished product cake is not soft enough, tight slightly reality, influences cake tissue shape
State.
The above is only a preferred embodiment of the present invention, it is noted that come for those of ordinary skill in the art
It says, without departing from the concept of the premise of the invention, several modifications and variations can also be made, these belong to of the invention
Protection scope.
Claims (10)
1. a kind of puer tea flavor cake, it is characterised in that its raw material includes: 80-100 parts of Self- raising flour, ox by weight
80-100 parts of milk, 2-3 parts of Pu ' er tea powder, 25-30 parts of egg yolk liquid, 80-100 parts of egg white solution, 40-50 parts of Icing Sugar, 1-1.2 parts of salt,
15-20 parts of corn oil, 0.3-0.5 parts of light-coloured vinegar.
2. a kind of production method of puer tea flavor cake according to claim 1, it is characterised in that successively include following
Step:
1) 20-30 parts of puerh tea leaves are added in 180-200 parts of boiling water, impregnate and blend into juice, takes filtrate after filtering, it is spraying dry
It is dry to dry at tea powder, obtain Pu ' er tea powder, it is spare；" part " is parts by weight in this step and subsequent step；
2) by 80-100 parts of Milk During Heatings to 80-85 DEG C, 15-20 portions of corn oils are added, is uniformly mixed, obtains mixed liquor A, it is spare；
3) Pu ' er tea powder obtained by 80-100 parts of Self- raising flour and step 1) is added in the resulting mixed liquor A of step 2, keeps mixed
Liquid temperature >=65 DEG C are closed, 25-30 parts of egg yolk liquids are then added, beats uniformly, obtains mixture B, it is spare；
4) 80-100 parts of egg white solutions, 0.3-0.5 parts of light-coloured vinegars, 1-1.2 portions of salt are dismissed to blistering, 40-50 portions of Icing Sugar were being dismissed
Cheng Zhongfen is added several times, dismisses the state that do not fall to careful to the vertical chopsticks of foam, obtains egg white icing, spare；
5) egg white icing obtained by step 4) point being added in mixture B obtained by step 3) several times, mixing, turns uniformly up and down,
Cake liquid is obtained, it is spare；
6) the resulting cake liquid of step 5) is die-filling, vibration exhaust is steeped, and is steamed after epiphragma, is demoulded after cooling to get Pu'er tea wind
Taste cake.
3. a kind of production method of puer tea flavor cake according to claim 2, it is characterised in that Pu'er in step 1)
The infusion of tea time is 2-2.5h.
4. a kind of production method of puer tea flavor cake according to claim 2, it is characterised in that spraying in step 1)
Dry inlet air temperature is 120-130 DEG C, and leaving air temp is 60-65 DEG C, flow velocity 5-5.2mL/min.
5. a kind of production method of puer tea flavor cake according to claim 2, it is characterised in that dried in step 1)
Temperature is 60-65 DEG C, drying time 2-3h.
6. a kind of production method of puer tea flavor cake according to claim 2, it is characterised in that flour in step 3)
Crossing grit number is 30-40 mesh.
7. a kind of production method of puer tea flavor cake according to claim 2, it is characterised in that Icing Sugar in step 4)
Divide three to five additions, each additional amount is not more than the one third of total amount.
8. a kind of production method of puer tea flavor cake according to claim 2, it is characterised in that dismissed in step 4)
Time is 20-25 minutes.
9. a kind of production method of puer tea flavor cake according to claim 2, it is characterised in that albumen in step 5)
Frost is divided to two to four additions, and additional amount for the first time is not more than the one third of total amount.
10. a kind of production method of puer tea flavor cake according to claim 2, it is characterised in that step in step 1)
6) steaming temperature is 100-105 DEG C, vapour pressure 0.19-0.23MPa, steaming time 50-55min in.
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Application publication date: 20190910 |
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