CN110973195A - Chinese chestnut and poria cocos soft cake and preparation method thereof - Google Patents
Chinese chestnut and poria cocos soft cake and preparation method thereof Download PDFInfo
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Classifications
-
- 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
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a chestnut and poria cocos soft cake and a preparation method thereof, wherein the soft cake comprises 160-200 parts of glutinous rice flour, 160-200 parts of Luo Tian chestnut, 8-10 parts of Jiuzihe poria cocos powder, 33-38 parts of wheat flour, 30-50 parts of raisin, 16-20 parts of soft white sugar, 3-5 parts of peanut oil, 6-8 parts of sesame, 5-7 parts of Liuan melon piece tea and a proper amount of water. The preparation method comprises the following steps: cooking peeled semen Castaneae, adding sugar, stirring into paste, mixing with glutinous rice powder, wheat flour, Poria powder and cured raisin, kneading with tea solution to obtain cake, steaming, stamping, and baking in oven until the surface becomes golden yellow. The preparation method is simple, and the prepared chestnut and poria cocos soft cake has crisp and soft mouthfeel, is rich in nutrition, and has the effects of tonifying qi and spleen, and inducing diuresis to alleviate edema.
Description
Technical Field
The invention relates to the field of health-care food, and in particular relates to a chestnut and poria cocos soft cake and a preparation method thereof.
Background
The traditional soft cake is made by taking glutinous rice flour as a main raw material and adding white sugar and other auxiliary materials, and then carrying out size mixing, forming and frying, so that the soft cake is soft, sweet and glutinous in taste, and the soft cake has higher sugar content and oil content, and is not healthy to eat although people generally like the taste. With the increasing pursuit of the quality of health and health-preserving life, the demand for food is increasing, and people have been beginning to replace health-disadvantageous food with health-care food slowly.
The Lutian Chinese chestnut is rich in various nutritional ingredients such as protein, starch, vitamins and the like, can supply more energy to a human body, is a green and healthy food, and has the functions of tonifying qi, strengthening spleen and tonifying stomach and intestine. Therefore, the Lutian Chinese chestnut has wide application prospect in food processing and has strong development potential in medicine, health care and other industries.
The Jiuzhihe poria cocos is rich in polysaccharide, fatty acid, vitamins, various trace elements and other nutritional ingredients, and the trace elements can help us remove carcinogenic free radicals in vivo and inhibit the generation of cancer cells. Meanwhile, the poria cocos has the effects of nourishing the heart, soothing the nerves, strengthening the spleen, tonifying qi, inducing diuresis and reducing edema, so that the Jiuzhehe poria cocos is a good food material.
Therefore, in order to solve the problem that the traditional soft cake is not healthy to eat, the invention integrates the two food materials in view of the superior characteristics of the two food materials, and develops a novel soft cake which not only has crisp, soft and glutinous mouthfeel, but also is very healthy.
Disclosure of Invention
The invention mainly provides the chestnut and poria cocos soft cake with the functions of smell, taste and health care according to the dietary food materials, and the chestnut and poria cocos soft cake has the health care effects of low fat, tonifying qi and invigorating spleen. The technical scheme of the invention is as follows:
the Chinese chestnut and poria cocos soft cake comprises the following raw materials in parts by weight: 160-200 parts of glutinous rice flour, 160-200 parts of Lutian Chinese chestnut, 8-10 parts of Jiuzihe tuckahoe powder, 33-38 parts of wheat flour, 30-50 parts of raisin, 16-20 parts of soft white sugar, 3-5 parts of peanut oil, 6-8 parts of sesame, 5-7 parts of Liuan melon piece tea and a proper amount of water. Each part has the same mass.
Preferably, the mass ratio of the glutinous rice flour as the main raw material to the Lutian chestnut is (160-200): 160-200.
Preferably, the chestnut is luodian chestnut produced from Dabie mountain, and the tuckahoe powder is Jiuzhihe tuckahoe produced from Dabie mountain.
Preferably, the water used for boiling the Chinese chestnut and mixing the pulp is Liuan Guapian tea.
Preferably, the product has the sweet fragrance of the glutinous rice and the faint scent of the Chinese chestnuts, has slight tea fragrance and is unique in flavor.
The preparation method of the chestnut and poria cocos soft cake comprises the following steps:
(1) weighing glutinous rice flour, poria cocos powder and wheat flour, and uniformly mixing to obtain powder;
(2) weighing a certain amount of tea, soaking in water of about 90 deg.C for 4 min, filtering to obtain juice, and dividing into two parts; preferably, the tea is Liuan melon slice tea;
(3) weighing peeled Chinese chestnuts, adding 1 part of the tea liquid obtained in the step (2), cooking, adding soft sugar, and stirring into paste by using a stirrer;
(4) adding 1 part of the 50 ℃ tea liquid obtained in the step (2) and the Chinese chestnut paste obtained in the step (3) into the powder obtained in the step (1) in sequence, and kneading into cake-shaped dough; preferably, the dried grapes are added after the Chinese chestnut paste is added;
(5) a layer of silicone oil paper is padded inside the ceramic bowl, the dough obtained in the step (4) is put into the ceramic bowl, the ceramic bowl is covered by a preservative film, and a plurality of holes are punched on the preservative film by toothpicks;
(6) steaming in a steam box for a period of time; preferably, steaming for 35 minutes;
(7) taking out and molding by using a mold; preferably, before the mould is formed, brushing a layer of thin oil on the dough;
(8) putting into a baking tray, spreading appropriate amount of semen Sesami Niger, and baking until the surface turns brown; preferably, the baking temperature is 200 ℃ for up and down fire;
(9) and after the finished product is cooled, filling nitrogen for packaging, and storing in a low-temperature drying environment to obtain the chestnut and poria cocos soft cake.
The Chinese chestnut and poria cocos soft cake disclosed by the invention has the main functions as follows:
the chestnut component in the soft cake can provide abundant nutritional components such as protein, fat, B vitamins and the like for human body, can supply more energy to human body, and has the functions of tonifying qi and spleen and tonifying stomach and intestine. The Poria component can provide nutrient components such as polysaccharide, fatty acid, vitamins and various microelements, can help us to prevent cancer, and has effects of nourishing heart, tranquilizing mind, invigorating spleen, invigorating qi, inducing diuresis, and relieving swelling. The Liuan Guapian tea is rich in alkaloids, tea polyphenols and inorganic mineral elements, is beneficial to health care and treatment of cardiovascular diseases, and has the effects of clearing dryness-heat, expelling toxin and beautifying.
The invention has the following advantages and effects:
the main raw material of the invention is glutinous rice flour, so that the cake is softer than the common cake; the cake is steamed and then baked, and is more fresh and not greasy compared with the common frying oil; steaming and then baking can be carried out, and the external coke and the internal coke which are possibly caused by direct baking can be avoided; the baking temperature is 200 ℃, the skin is easy to be baked when the temperature is too low, and the coke is easy to be baked when the temperature is too high; according to the invention, a certain amount of wheat flour is added, so that the problem of sticky glutinous rice flour can be solved, and the phenomenon that the added wheat flour is too much and is easy to dry can be avoided; the method comprises the steps of cooking fresh Chinese chestnuts, mashing the cooked fresh Chinese chestnuts into paste, and mixing the paste with glutinous rice flour without directly using the Chinese chestnut flour, so that the original taste and flavor of the Chinese chestnuts are kept to a certain extent, and the loss of nutrition is reduced; the warm tea water with the temperature of about 50 ℃ is used for making dough, because the viscosity of the raw glutinous rice flour is poor, the raw glutinous rice flour is not easy to knead into smooth dough with cold water, the taste of the inner core of the cake after the cake is made is hard, and the cake is too sticky with too hot water.
The invention adopts glutinous rice flour and lutian Chinese chestnut as main raw materials, Jiuzihe tuckahoe powder, Liuan melon piece tea and the like as auxiliary materials, and adopts superior materials such as raisin, sesame and the like as additives, so the invention has scientific and reasonable collocation, contains various nutritional ingredients, and has the effects of nutrition and health care and qi and spleen tonifying; according to the invention, the Chinese chestnuts and the poria cocos are properly processed, and the soft cake formula and the preparation method are optimized, so that the two high-quality food materials are combined into one, supplement each other, have color, aroma and taste, and become a new characteristic of nutritional health-care food; the chestnut and poria cocos soft cake obtained by the method can be stored for a long time, and is beneficial to industrial production; the product not only has the sweet fragrance of glutinous rice and the faint scent of Chinese chestnuts, but also has slight tea fragrance and unique flavor; the chestnut and poria cocos soft cake can be eaten by various groups, and is a good choice for patients with inappetence, spleen deficiency and edema.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
(1) Weighing 160 parts of glutinous rice flour, 8 parts of poria cocos powder and 33 parts of wheat flour, and uniformly mixing to obtain powder;
(2) weighing 5 parts of Liuan Guapian tea, soaking in water at 90 ℃ for 4 minutes, filtering out juice to obtain tea liquid, and dividing into two parts;
(3) weighing 160 parts of peeled Chinese chestnuts, adding 1 part of the tea liquid obtained in the step (2), cooking, adding 16 parts of soft sugar, and stirring into paste by using a stirrer;
(4) adding 1 part of the 50 ℃ tea liquid obtained in the step (2), 30 parts of the Chinese chestnut paste obtained in the step (3) and 30 parts of raisin into the powder obtained in the step (1) in sequence, and kneading into cake-shaped dough;
(5) a layer of silicone oil paper is padded inside the ceramic bowl, dough is put into the ceramic bowl, the ceramic bowl is covered by a preservative film, and a plurality of holes are punched on the preservative film by toothpicks;
(6) steaming in a steam box for 35 minutes;
(7) taking out, brushing a layer of thin oil of about 3 parts on the dough, and molding by using a mold;
(8) putting the black sesame seeds into a baking tray, spraying about 6 parts of a proper amount of black sesame seeds, heating the black sesame seeds with a high temperature and a low temperature of 200 ℃, and baking the black sesame seeds until the surfaces of the black sesame seeds are brown;
(9) and after the finished product is cooled, filling nitrogen for packaging, and storing in a low-temperature drying environment to obtain the chestnut and poria cocos soft cake.
Example 2
(1) Weighing 180 parts of glutinous rice flour, 9 parts of poria cocos powder and 36 parts of wheat flour, and uniformly mixing to obtain powder;
(2) weighing 6 parts of Liuan Guapian tea, soaking in water at 90 ℃ for 4 minutes, filtering out juice to obtain tea liquid, and dividing into two parts;
(3) weighing 180 parts of peeled Chinese chestnuts, adding 1 part of the tea liquid obtained in the step (2), cooking, adding 18 parts of soft sugar, and stirring into paste by using a stirrer;
(4) adding 1 part of the 50 ℃ tea liquid obtained in the step (2), 40 parts of the Chinese chestnut paste obtained in the step (3) and 40 parts of raisin into the powder obtained in the step (1) in sequence, and kneading into cake-shaped dough;
(5) a layer of silicone oil paper is padded inside the ceramic bowl, dough is put into the ceramic bowl, the ceramic bowl is covered by a preservative film, and a plurality of holes are punched on the preservative film by toothpicks;
(6) steaming in a steam box for 35 minutes;
(7) taking out, brushing a layer of thin oil of about 4 parts on the dough, and molding by using a mold;
(8) putting the black sesame seeds into a baking tray, spraying 7 parts of a proper amount of black sesame seeds, heating the black sesame seeds with a high temperature and a low temperature of 200 ℃, and baking until the surfaces of the black sesame seeds are brown;
(9) and after the finished product is cooled, filling nitrogen for packaging, and storing in a low-temperature drying environment to obtain the chestnut and poria cocos soft cake.
Example 3
(1) Weighing 200 parts of glutinous rice flour, 10 parts of poria cocos powder and 38 parts of wheat flour, and uniformly mixing to obtain powder;
(2) weighing 7 parts of Liuan Guapian tea, soaking in water at the temperature of about 90 ℃ for 4 minutes, filtering out juice to obtain tea liquid, and dividing into two parts;
(3) weighing 200 parts of peeled Chinese chestnuts, adding 1 part of the tea liquid obtained in the step (2), cooking, adding 20 parts of soft sugar, and stirring into paste by using a stirrer;
(4) adding 1 part of the 50 ℃ tea liquid obtained in the step (2), 50 parts of the Chinese chestnut paste obtained in the step (3) and 50 parts of raisin into the powder obtained in the step (1) in sequence, and kneading into cake-shaped dough;
(5) a layer of silicone oil paper is padded inside the ceramic bowl, dough is put into the ceramic bowl, the ceramic bowl is covered by a preservative film, and a plurality of holes are punched on the preservative film by toothpicks;
(6) steaming in a steam box for 35 minutes;
(7) taking out, brushing a layer of thin oil of about 5 parts on the dough, and molding by using a mold;
(8) putting the black sesame seeds into a baking tray, spraying about 8 parts of a proper amount of black sesame seeds, heating the black sesame seeds with a high temperature and a low temperature of 200 ℃, and baking the black sesame seeds until the surfaces of the black sesame seeds are brown;
(9) and after the finished product is cooled, filling nitrogen for packaging, and storing in a low-temperature drying environment to obtain the chestnut and poria cocos soft cake.
Sensory evaluation
The samples were randomly provided to 7 persons using the sensory evaluation of table 1 as a standard, and the sensory evaluation was performed on the above examples to obtain sensory evaluation scores shown in table 2. The chestnut and poria cocos soft cake prepared by the method is high in sensory evaluation score and is a good food.
TABLE 1 sensory evaluation criteria
Table 2 sensory evaluation scores for examples 1, 2 and 3
Claims (10)
1. The Chinese chestnut and poria cocos soft cake is characterized by comprising the following raw materials in parts by weight: 160-200 parts of glutinous rice flour, 160-200 parts of Chinese chestnuts, 8-10 parts of poria cocos powder, 33-38 parts of wheat flour and water.
2. The chestnut and poria cocos soft cake as claimed in claim 1, wherein the raw materials further comprise 30-50 parts of raisin, 16-20 parts of soft white sugar, 3-5 parts of peanut oil and 6-8 parts of sesame.
3. The chestnut and poria cocos soft cake as claimed in claim 1, wherein the raw materials further comprise 5-7 parts of Liuan melon piece tea.
4. The chestnut-poria cocos biscuit as claimed in claim 1, wherein the chestnuts are luodian chestnuts produced in Dabie mountain, and the poria cocos powder is Jiuzhehe poria cocos produced in Dabie mountain.
5. The method for preparing chestnut and poria cocos biscuit as claimed in any one of claims 1 to 4, wherein the steps are as follows:
(1) weighing glutinous rice flour, poria cocos powder and wheat flour, and uniformly mixing to obtain powder;
(2) weighing a certain amount of tea, putting into water for brewing for a period of time, filtering out juice to obtain tea liquid, and dividing into two parts;
(3) weighing peeled Chinese chestnuts, adding 1 part of the tea liquid obtained in the step (2), cooking, adding soft sugar, and stirring into paste by using a stirrer;
(4) adding 1 part of the tea liquid obtained in the step (2) and the Chinese chestnut paste obtained in the step (3) into the powder obtained in the step (1) in sequence, and kneading into a cake-shaped dough;
(5) steaming in a steam box for a period of time;
(6) taking out and molding by using a mold;
(7) putting into a baking tray, and baking until the surface turns brown.
6. The method for preparing chestnut and poria cocos biscuit as claimed in claim 5, wherein the water temperature in step (2) is 90 ℃ and the brewing time is 4 minutes.
7. The method for preparing chestnut poria cocos biscuit as claimed in claim 5, wherein the temperature of the tea liquid in step (4) is 50 ℃.
8. The method for preparing a chestnut poria cocos biscuit as claimed in claim 5, wherein the step of kneading the biscuit dough into a cake-like dough before placing the dough into a steam box further comprises the steps of: and (3) filling a layer of silicone oil paper in the container, putting the dough obtained in the step (4), covering the ceramic bowl with a preservative film, and pricking a plurality of holes on the preservative film with toothpicks.
9. The method for preparing a chestnut-poria cocos biscuit as claimed in claim 5, wherein in step (7), after the dough is placed on a baking tray, a proper amount of black sesame is sprinkled.
10. The method for preparing chestnut poria cocos biscuit as claimed in claim 5, further comprising the steps of: and after the finished product is cooled, filling nitrogen for packaging, and storing in a low-temperature drying environment to obtain the chestnut and poria cocos soft cake.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911164592.XA CN110973195A (en) | 2019-11-25 | 2019-11-25 | Chinese chestnut and poria cocos soft cake and preparation method thereof |
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| CN201911164592.XA CN110973195A (en) | 2019-11-25 | 2019-11-25 | Chinese chestnut and poria cocos soft cake and preparation method thereof |
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| CN110973195A true CN110973195A (en) | 2020-04-10 |
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