CN111066854A - 一种山药超软蛋糕及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明实施例公开了一种山药超软蛋糕及其制作方法,属于食品加工技术领域。所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2300~2700份、白糖600~800份、塔塔粉8~12份、盐4~6份、色拉油600~700份、牛奶500~600份、低筋面粉600~700份、淀粉90~130份、山药粉40~60份。本发明的山药超软蛋糕色泽金黄、质地柔软、口感纯正细腻、具有蛋糕特有的风味和香气,而且营养丰富,有一定的保健功能,符合人们对食物营养又健康的要求,具有广阔的市场前景。本发明的制作工艺简单,方便生产加工。
Description
技术领域
本发明实施例涉及食品加工技术领域,具体涉及一种山药超软蛋糕及其制作方法。
背景技术
山药是我国卫生部公布的食药两用食物,常作为保健食品的原料。山药营养丰富,含有淀粉、脂肪、蛋白质、甘露聚糖、植酸、山药素、皂甙、胆碱、淀粉酶和多种人体必须氨基酸以及钙、镁、锌、铁等微量元素,具有滋补细胞、补益强壮等作用,能够改善机体的免疫功能,对延缓衰老有着重要作用。
蛋糕是一种面食,一般由烤箱制作而成,因其拥有金黄的外表、焦香的气味、柔软的质地而深受消费者的喜爱。随着经济的发展、生活水平的提高,人们对食品的营养要求越来越高。因此,越来越多不同口味的蛋糕被开发出来以满足人们对营养健康的需求,同时,因为添加了各种原料,制成的蛋糕存在口感不佳,例如,不纯在、发硬等的缺陷。
有鉴于此,特提出本发明。
发明内容
为此,本发明实施例提供一种山药超软蛋糕及其制作方法,通过本发明的方法制得的蛋糕纯正且松软,具有较佳的感官品质,以充分满足人们对营养健康蛋糕的追求。
为了实现上述目的,本发明实施例提供如下技术方案:
根据本发明实施例的第一方面,本发明实施例提供了一种山药超软蛋糕,所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2300~2700份、白糖600~800份、塔塔粉8~12份、盐4~6份、色拉油600~700份、牛奶500~600份、低筋面粉600~700份、淀粉90~130份、山药粉40~60份。
在一个优选的方案中,所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2500份、白糖700份、塔塔粉10份、盐5份、色拉油650份、牛奶550份、低筋面粉650份、淀粉110份、山药粉50份。
在一个优选的方案中,所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2650份、白糖680份、塔塔粉8份、盐5.2份、色拉油640份、牛奶600份、低筋面粉630份、淀粉120份、山药粉40份。
在一个优选的方案中,所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2400份、白糖600份、塔塔粉12份、盐4份、色拉油680份、牛奶570份、低筋面粉680份、淀粉90份、山药粉45份。
在一个优选的方案中,所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2300份、白糖800份、塔塔粉11份、盐4.8份、色拉油700份、牛奶520份、低筋面粉600份、淀粉100份、山药粉55份。
在一个优选的方案中,所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2700份、白糖730份、塔塔粉9份、盐6份、色拉油600份、牛奶500份、低筋面粉700份、淀粉130份、山药粉60份。其中:
塔塔粉:酒石酸氢钾,化学式KC4H5O6,是酒石酸钾的酸式盐,主要用途是帮助蛋白打发,使泡沫稳定、持久以及中和蛋白的碱性。
色拉油:是植物油经过脱酸、脱杂、脱磷、脱色和脱臭等五道工艺之后制成的食用油,色泽澄清透亮,气味新鲜清淡,加热时不变色,无泡沫,很少有油烟,并且不含黄曲霉素和胆固醇,对机体有保护作用。在蛋糕制作过程中添加色拉油不仅能使蛋糕变得更细腻,同时还可以有效的锁住蛋糕里的水分,使蛋糕长时间保持松软。
山药粉:是将山药通过干品打粉法或预煮制备法等加工方法获得的山药干粉。含有蛋白质、糖类、维生素、脂肪、胆碱、淀粉酶等成分,还含有碘、钙、铁、磷等人体不可缺少的无机盐和微量元素,它含有足够的纤维,食用后就会产生饱胀感,从而控制进食欲望。其次,山药本身就是一种高营养、低热量的食品,具有保健功效。
根据本发明实施例的第二方面,本发明实施例提供了一种上述的山药超软蛋糕的制作方法,所述方法包括以下步骤:
(1)将鸡蛋分离成蛋清和蛋黄,蛋清与白糖、塔塔粉、盐混合在一起,倒入搅拌机以中快速打发蛋白至中性发泡;
(2)将色拉油和牛奶搅拌均匀后,加入低筋面粉、淀粉和山药粉,充分搅拌至无干面粉,加入步骤1的蛋黄搅拌至细腻无颗粒,制得面糊;
(3)将三分之一的打发蛋白加入步骤2制得的面糊中,搅拌均匀;
(4)将步骤3制得的面糊倒入剩余的三分之二的打发蛋白中,迅速搅拌均匀;
(5)将步骤4的制得的面糊装入烤盘内进行烘焙,上火155~165℃,下火140~150℃,烘烤120~130分钟。
在一个优选的实施例中,步骤5中,上火160℃,下火145℃,烘烤125分钟。
本发明实施例具有如下优点:
1、本发明的山药超软蛋糕以鸡蛋、白糖、塔塔粉、盐、色拉油、牛奶、低筋面粉、淀粉、山药粉为原料,制得的蛋糕色泽金黄、质地柔软、口感纯正细腻,具有蛋糕特有的风味和香气,而且营养丰富,有一定的保健功能,符合人们对食物营养又健康的要求,具有广阔的市场前景。
2、本发明的制作工艺简单,方便生产加工。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
本实施例的山药超软蛋糕由以下重量份数的原料制成:鸡蛋2500份、白糖700份、塔塔粉10份、盐5份、色拉油650份、牛奶550份、低筋面粉650份、淀粉110份、山药粉50份。
制作方法包括以下步骤:
(1)将鸡蛋分离成蛋清和蛋黄,蛋清与白糖、塔塔粉、盐混合在一起,倒入搅拌机以中快速打发蛋白至中性发泡;
(2)将色拉油和牛奶搅拌均匀后,加入低筋面粉、淀粉和山药粉,充分搅拌至无干面粉,加入步骤1的蛋黄搅拌至细腻无颗粒,制得面糊;
(3)将三分之一的打发蛋白加入步骤2制得的面糊中,搅拌均匀;
(4)将步骤3制得的面糊倒入剩余的三分之二的打发蛋白中,迅速搅拌均匀;
(5)将步骤4的制得的面糊装入烤盘内进行烘焙,上火160℃,下火145℃,烘烤125分钟。
实施例2
本实施例的山药超软蛋糕由以下重量份数的原料制成:鸡蛋2650份、白糖680份、塔塔粉8份、盐5.2份、色拉油640份、牛奶600份、低筋面粉630份、淀粉120份、山药粉40份。
本实施例的山药超软蛋糕的制作方法同实施例1。
实施例3
本实施例的山药超软蛋糕由以下重量份数的原料制成:鸡蛋2400份、白糖600份、塔塔粉12份、盐4份、色拉油680份、牛奶570份、低筋面粉680份、淀粉90份、山药粉45份。
本实施例的山药超软蛋糕的制作方法同实施例1。
实施例4
本实施例的山药超软蛋糕由以下重量份数的原料制成:鸡蛋2300份、白糖800份、塔塔粉11份、盐4.8份、色拉油700份、牛奶520份、低筋面粉600份、淀粉100份、山药粉55份。
本实施例的山药超软蛋糕的制作方法同实施例1。
实施例5
本实施例的山药超软蛋糕由以下重量份数的原料制成:鸡蛋2700份、白糖730份、塔塔粉9份、盐6份、色拉油600份、牛奶500份、低筋面粉700份、淀粉130份、山药粉60份。
本实施例的山药超软蛋糕的制作方法同实施例1。
测试例
从色泽、外观形状、内部组织、弹韧性、气味和滋味五个方面对实施例1~5的山药超软蛋糕的感官品质进行评价,评分标准见表1。
表1
感觉评价结果见表2。
表2
样品 | 色泽 | 外观形状 | 内部结构 | 弹韧性 | 气味和滋味 | 总分 |
实施例1 | 17 | 18 | 16 | 18 | 17 | 86 |
实施例2 | 16 | 17 | 16 | 17 | 16 | 82 |
实施例3 | 16 | 16 | 18 | 16 | 15 | 81 |
实施例4 | 17 | 16 | 17 | 17 | 18 | 85 |
实施例5 | 16 | 16 | 16 | 16 | 16 | 80 |
结果表明:本发明实施例1~5制得的山药超软蛋糕在色泽、外观形状、内部组织、弹韧性、气味和滋味都表现出良好的品质,色泽金黄、质地柔软、口感纯正细腻、具有蛋糕特有的风味和香气,而且营养丰富,有一定的保健功能,符合人们对食物营养又健康的要求,具有广阔的市场前景。
虽然,上文中已经用一般性说明及具体实施例对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (8)
1.一种山药超软蛋糕,其特征在于,所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2300~2700份、白糖600~800份、塔塔粉8~12份、盐4~6份、色拉油600~700份、牛奶500~600份、低筋面粉600~700份、淀粉90~130份、山药粉40~60份。
2.根据权利要求1所述的山药超软蛋糕,其特征在于,所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2500份、白糖700份、塔塔粉10份、盐5份、色拉油650份、牛奶550份、低筋面粉650份、淀粉110份、山药粉50份。
3.根据权利要求1所述的山药超软蛋糕,其特征在于,所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2650份、白糖680份、塔塔粉8份、盐5.2份、色拉油640份、牛奶600份、低筋面粉630份、淀粉120份、山药粉40份。
4.根据权利要求1所述的山药超软蛋糕,其特征在于,所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2400份、白糖600份、塔塔粉12份、盐4份、色拉油680份、牛奶570份、低筋面粉680份、淀粉90份、山药粉45份。
5.根据权利要求1所述的山药超软蛋糕,其特征在于,所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2300份、白糖800份、塔塔粉11份、盐4.8份、色拉油700份、牛奶520份、低筋面粉600份、淀粉100份、山药粉55份。
6.根据权利要求1所述的山药超软蛋糕,其特征在于,所述山药超软蛋糕由以下重量份数的原料制成:鸡蛋2700份、白糖730份、塔塔粉9份、盐6份、色拉油600份、牛奶500份、低筋面粉700份、淀粉130份、山药粉60份。
7.一种权利要求1所述的山药超软蛋糕的制作方法,其特征在于,所述方法包括以下步骤:
(1)将鸡蛋分离成蛋清和蛋黄,蛋清与白糖、塔塔粉、盐混合在一起,倒入搅拌机以中快速打发蛋白至中性发泡;
(2)将色拉油和牛奶搅拌均匀后,加入低筋面粉、淀粉和山药粉,充分搅拌至无干面粉,加入步骤1的蛋黄搅拌至细腻无颗粒,制得面糊;
(3)将三分之一的打发蛋白加入步骤2制得的面糊中,搅拌均匀;
(4)将步骤3制得的面糊倒入剩余的三分之二的打发蛋白中,迅速搅拌均匀;
(5)将步骤4的制得的面糊装入烤盘内进行烘焙,上火155~165℃,下火140~150℃,烘烤120~130分钟。
8.根据权利要求7所述的山药超软蛋糕的制作方法,其特征在于,步骤5中,上火160℃,下火145℃,烘烤125分钟。
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