CN111387247B - Preparation method of high-calcium cake for children - Google Patents
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- CN111387247B CN111387247B CN202010212764.2A CN202010212764A CN111387247B CN 111387247 B CN111387247 B CN 111387247B CN 202010212764 A CN202010212764 A CN 202010212764A CN 111387247 B CN111387247 B CN 111387247B
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
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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
- A21D2/34—Animal material
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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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- 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
- A21D2/362—Leguminous plants
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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
- A21D2/364—Nuts, e.g. cocoa
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
The invention provides a preparation method of a high-calcium cake for children, and relates to the technical field of cake processing. The preparation method of the children high-calcium cake comprises the following steps: the method comprises the steps of high-calcium powder preparation, raw material prefabrication, inner layer raw material treatment, outer layer raw material treatment, inner layer cake steaming, outer layer cake baking and the like. The invention overcomes the defects of the prior art, adds various high-calcium substances, ensures that the content of calcium in the cake is convenient for human body to absorb, improves and innovates the preparation process of the cake, effectively improves the taste and flavor of the cake, enables children to accept the cake more easily, and has good market value.
Description
Technical Field
The invention relates to the technical field of cake processing, in particular to a preparation method of a high-calcium cake for children.
Background
The cake is a loose, soft and good-palatability food which takes eggs, sugar, flour and the like as raw materials, is stirred, aerated and baked or steamed to loosen tissues. The cake has the advantages of aromatic flavor, soft texture, high elasticity, fine and porous tissue, softness like a sponge, and easy digestion, and is a food with rich nutrition. The cake is popular with children due to good taste and flavor, and is one of snacks which are popular with children in the market.
Because children are in a growth and development period and have extremely high requirements on calcium supplement, parents often use calcium tablets or stew bone soup in daily life in order to supplement sufficient calcium for the children, the children do not like to use calcium tablets with similar medicines, and simultaneously, calcium elements in the bone soup which can be directly absorbed by human bodies are very few, so the two methods cannot supplement the calcium required by the growth of the children in time, and in order to supplement the calcium for the children in time, in addition to foods with high calcium content adopted in three daily meals, a plurality of manufacturers develop high-calcium snacks in succession to ensure the calcium supplement of the children.
High-calcium cakes are popular high-calcium foods at the present stage, and how to develop cakes with good flavor and high calcium content is a great development direction at the present stage.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the preparation method of the high-calcium cake for children, which is characterized in that a plurality of high-calcium substances are added, the content of calcium in the cake is ensured to be convenient for human body to absorb, meanwhile, the preparation process of the cake is improved and innovated, the taste and flavor of the cake are effectively improved, the cake is more acceptable for children, and the cake has good market value.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
the preparation method of the children high-calcium cake comprises the following steps:
(1) preparing high-calcium powder: selecting dried small shrimps, fishbone, soybean and kelp, mixing, placing in a high-pressure steamer, steaming for 30-40min, taking out, drying at low temperature, grinding into powder, and sieving with a 160-mesh sieve to obtain high-calcium powder for later use;
(2) prefabrication of raw materials: selecting high-quality eggs, separating egg white and yolk, respectively adding lactose into the egg white and the yolk, adding shortening and baking powder into the egg white, mixing and baking at a high speed until the egg white is in a dense foam state, and stirring and baking the yolk for later use;
(3) inner layer raw material treatment: adding the scattered egg yolk into semi-skimmed milk, stirring, adding high gluten wheat flour and high calcium powder, mixing, and stirring to obtain inner layer paste;
(4) treating outer layer raw materials: mixing a certain amount of high calcium powder, sesame powder and low gluten wheat flour, adding whole milk, mixing, stirring, adding beaten egg white, and stirring to obtain outer layer of batter;
(5) steaming the inner layer cake: placing the inner layer paste in a mold, steaming at 80-90 deg.C for 10-15min in a sealed container, stopping heating, naturally cooling to room temperature, and taking out steamed inner layer cake;
(6) baking the outer layer cake: and (3) placing the inner layer cake into a mould, pouring the outer layer of batter into the mould, placing the mould into an oven after the mould is filled, baking at the temperature of 180 ℃ until the surface of the mould is discolored, taking out the mould and cooling to obtain the high-calcium cake for children.
Preferably, the mass ratio of the dried small shrimps, the fishbone, the soybean and the kelp in the step (1) is 3: 2: 3: 2.
Preferably, the mass ratio of the egg white to the lactose to the shortening to the baking powder is 10: 1: 0.1, and the mass ratio of the egg yolk to the lactose is 13: 1.
Preferably, the mass ratio of the broken egg yolk, the semi-skimmed milk, the high gluten wheat flour and the high calcium powder in the inner layer raw materials is 3: 2.5: 1: 2.
Preferably, the sesame powder is prepared by mixing white sesame and black sesame at a mass ratio of 1: 2, grinding and sieving with a 180-mesh sieve.
Preferably, the mass ratio of the beaten egg white, the whole milk, the high calcium powder, the sesame powder and the low gluten wheat flour in the outer layer raw materials is 3: 1.
Preferably, when the oven is baked, the oven needs to be preheated for 5min at a high temperature of 140 ℃.
Preferably, the thickness of the inner layer cake is 5cm, and the thickness of the outer layer cake is 1.5 cm.
The invention provides a preparation method of a high-calcium cake for children, which has the advantages that compared with the prior art:
(1) according to the invention, two preparation methods of inner layer steaming and outer layer baking are adopted, so that the taste of the cake is effectively enriched, meanwhile, the inner layer is prepared from egg yolk, the outer layer is prepared from egg white, the steamed inner layer egg yolk has rich fragrance, the taste of the baked outer layer egg white is better, and the two preparation methods are combined with each other to effectively improve the taste of the cake;
(2) according to the invention, the high-calcium powder is prepared from the dried small shrimps, the fishbone, the soybean and the kelp, and meanwhile, the semi-skimmed milk and the high-gluten flour are added into the cake on the inner layer, so that the high-calcium component is effectively reserved in the evaporation process, and the cake inner layer is softer and is suitable for children to eat;
(3) according to the invention, sesame powder, low-gluten wheat flour, high-calcium powder and whole milk are adopted for the outer layer cake, while the high-calcium component is ensured, the components of the sesame powder and the whole milk can make the cake more crisp and fragrant during baking, and the cake is more popular with children.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example (b):
the preparation method of the children high-calcium cake comprises the following steps:
(1) preparing high-calcium powder: selecting dried small shrimps, fishbone, soybean and kelp, mixing, placing in a high-pressure steamer, steaming for 30-40min, taking out, drying at low temperature, grinding into powder, and sieving with a 160-mesh sieve to obtain high-calcium powder for later use;
(2) prefabrication of raw materials: selecting high-quality eggs, separating egg white and yolk, respectively adding lactose into the egg white and the yolk, adding shortening and baking powder into the egg white, mixing and baking at a high speed until the egg white is in a dense foam state, and stirring and baking the yolk for later use;
(3) inner layer raw material treatment: adding the scattered egg yolk into semi-skimmed milk, stirring, adding high gluten wheat flour and high calcium powder, mixing, and stirring to obtain inner layer paste;
(4) treating outer layer raw materials: mixing a certain amount of high calcium powder, sesame powder and low gluten wheat flour, adding whole milk, mixing, stirring, adding beaten egg white, and stirring to obtain outer layer of batter;
(5) steaming the inner layer cake: placing the inner layer paste in a mold, steaming at 80-90 deg.C for 10-15min in a sealed container, stopping heating, naturally cooling to room temperature, and taking out steamed inner layer cake;
(6) baking the outer layer cake: and (3) placing the inner layer cake into a mould, pouring the outer layer of batter into the mould, placing the mould into an oven after the mould is filled, baking at the temperature of 180 ℃ until the surface of the mould is discolored, taking out the mould and cooling to obtain the high-calcium cake for children.
Wherein, the mass ratio of the dried small shrimps, the fishbone, the soybean and the kelp in the step (1) is 3: 2: 3: 2; the mass ratio of the egg white to the lactose to the shortening to the baking powder is 10: 1: 0.1, and the mass ratio of the egg yolk to the lactose is 13: 1; the mass ratio of the broken egg yolk, the semi-skimmed milk, the high gluten wheat flour and the high calcium powder in the inner layer raw materials is 3: 2.5: 1: 2; the sesame powder is prepared by mixing white sesame and black sesame in a mass ratio of 1: 2, grinding and sieving with a 180-mesh sieve; the mass ratio of the beaten egg white, the whole milk, the high calcium powder, the sesame powder and the low gluten wheat flour in the outer layer raw materials is 3: 1; when the oven is baked, the oven needs to be preheated for 5min at the high temperature of 140 ℃; the thickness of the inner layer cake is 5cm, and the thickness of the outer layer cake is 1.5 cm.
Comparative example 1:
a method of preparing a cake, the method comprising the steps of:
(1) preparing high-calcium powder: selecting dried small shrimps, fishbone, soybean and kelp, mixing, placing in a high-pressure steamer, steaming for 30-40min, taking out, drying at low temperature, grinding into powder, and sieving with a 160-mesh sieve to obtain high-calcium powder for later use;
(2) prefabrication of raw materials: selecting high-quality eggs, separating egg white and yolk, respectively adding lactose into the egg white and the yolk, adding shortening and baking powder into the egg white, mixing and baking at a high speed until the egg white is in a dense foam state, and stirring and baking the yolk for later use;
(3) raw material treatment: adding the scattered egg yolk into semi-skimmed milk, stirring, adding high gluten wheat flour and high calcium powder, stirring, adding the scattered egg white, and making into batter;
(4) steaming the cake: placing the above paste in a mold, steaming at 80-90 deg.C for 10-15min in a sealed container, stopping heating, naturally cooling to room temperature, and taking out steamed cake.
Wherein, the mass ratio of the dried small shrimps, the fishbone, the soybean and the kelp in the step (1) is 3: 2: 3: 2; the mass ratio of the egg white to the lactose to the shortening to the baking powder is 10: 1: 0.1, and the mass ratio of the egg yolk to the lactose is 13: 1; the mass ratio of the scattered egg yolk, the scattered egg white, the semi-skimmed milk, the high gluten wheat flour and the high calcium powder in the raw materials is 3: 2.5: 1: 2.
Comparative example 2:
a method of preparing a cake, the method comprising the steps of:
(1) preparing high-calcium powder: selecting dried small shrimps, fishbone, soybean and kelp, mixing, placing in a high-pressure steamer, steaming for 30-40min, taking out, drying at low temperature, grinding into powder, and sieving with a 160-mesh sieve to obtain high-calcium powder for later use;
(2) prefabrication of raw materials: selecting high-quality eggs, separating egg white and yolk, respectively adding lactose into the egg white and the yolk, adding shortening and baking powder into the egg white, mixing and baking at a high speed until the egg white is in a dense foam state, and stirring and baking the yolk for later use;
(3) raw material treatment: mixing a certain amount of high calcium powder, sesame powder and low gluten wheat flour, adding whole milk and broken egg yolk, mixing, stirring, adding broken egg white, and stirring to obtain paste;
(4) steaming the cake: placing the batter into a mould, placing the mould into an oven, baking at 180 ℃ until the surface is golden, taking out and cooling to obtain the cake.
Wherein, the mass ratio of the dried small shrimps, the fishbone, the soybean and the kelp in the step (1) is 3: 2: 3: 2; the mass ratio of the egg white to the lactose to the shortening to the baking powder is 10: 1: 0.1, and the mass ratio of the egg yolk to the lactose is 13: 1; the sesame powder is prepared by mixing white sesame and black sesame in a mass ratio of 1: 2, grinding and sieving with a 180-mesh sieve; the raw materials comprise beaten egg white, beaten egg yolk, whole milk, high calcium powder, sesame powder and low gluten wheat flour in a mass ratio of 3: 1; when the oven is baked, the oven needs to be preheated for 5min at the high temperature of 140 ℃.
Comparative example 3:
a method of preparing a cake, the method comprising the steps of:
(1) preparing high-calcium powder: selecting dried small shrimps, fishbone, soybean and kelp, mixing, placing in a high-pressure steamer, steaming for 30-40min, taking out, drying at low temperature, grinding into powder, and sieving with a 160-mesh sieve to obtain high-calcium powder for later use;
(2) prefabrication of raw materials: selecting high-quality eggs, separating egg white and yolk, respectively adding lactose into the egg white and the yolk, adding shortening and baking powder into the egg white, mixing and baking at a high speed until the egg white is in a dense foam state, and stirring and baking the yolk for later use;
(3) raw material treatment: mixing a certain amount of high calcium powder, sesame powder and low gluten wheat flour, adding whole milk and broken egg yolk, mixing, stirring, adding broken egg white, and stirring to obtain paste;
(4) steaming the inner layer cake: placing the batter into a mold, steaming in a sealed container at 80-90 deg.C for 10-15min, stopping heating, naturally cooling to room temperature, and taking out steamed inner layer cake;
(5) baking the outer layer cake: and (3) placing the inner layer cake into a mould, pouring the batter into the mould, placing the mould into an oven after the mould is filled, baking at the temperature of 180 ℃ until the surface of the mould is discolored, taking out the mould and cooling to obtain the high-calcium cake for children.
Wherein, the mass ratio of the dried small shrimps, the fishbone, the soybean and the kelp in the step (1) is 3: 2: 3: 2; the mass ratio of the egg white to the lactose to the shortening to the baking powder is 10: 1: 0.1, and the mass ratio of the egg yolk to the lactose is 13: 1; the sesame powder is prepared by mixing white sesame and black sesame in a mass ratio of 1: 2, grinding and sieving with a 180-mesh sieve; the raw materials comprise beaten egg white, beaten egg yolk, whole milk, high calcium powder, sesame powder and low gluten wheat flour in a mass ratio of 3: 1; when the oven is baked, the oven needs to be preheated for 5min at the high temperature of 140 ℃; the thickness of the inner layer cake is 5cm, and the thickness of the outer layer cake is 1.5 cm.
And (3) detection:
the cakes prepared in the above examples and comparative examples 1 to 3 were selected, 50 children of 6 to 12 years old, 25 men and women were randomly selected, the cakes in each group were tasted, the flavor of the cakes was scored (total score of 100), and then the average score of each group of cakes was calculated, and the results are shown in the following table:
| examples | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Average score | 93.5 | 75.3 | 78.6 | 84.2 |
From the above table, it can be seen that the high calcium cake prepared by the present invention has a good flavor, and is more popular with children than comparative examples 1 to 3.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (3)
1. The preparation method of the children high-calcium cake is characterized by comprising the following steps of:
(1) preparing high-calcium powder: selecting dried small shrimps, fishbone, soybean and kelp, mixing, placing in a high-pressure steamer, steaming for 30-40min, taking out, drying at low temperature, grinding into powder, and sieving with a 160-mesh sieve to obtain high-calcium powder for later use, wherein the mass ratio of the dried small shrimps, the fishbone, the soybean and the kelp is 3: 2: 3: 2;
(2) prefabrication of raw materials: selecting high-quality eggs, separating egg white and yolk, respectively adding lactose into the egg white and the yolk, adding shortening and baking powder into the egg white, mixing and baking at a high speed until the egg white is in a dense foam shape, stirring and baking the yolk for later use, wherein the mass ratio of the egg white to the lactose to the shortening to the baking powder is 10: 1: 0.1, and the mass ratio of the yolk to the lactose is 13: 1;
(3) inner layer raw material treatment: adding the scattered egg yolk into semi-skimmed milk, stirring, adding high gluten wheat flour and high calcium powder, mixing, and stirring to obtain inner layer paste;
(4) treating outer layer raw materials: mixing high-calcium powder, sesame powder and low-gluten wheat flour, adding whole milk, uniformly mixing and stirring, adding beaten egg white, and continuously stirring to obtain outer-layer paste for later use, wherein the sesame powder is prepared by mixing white sesame and black sesame at the mass ratio of 1: 2, grinding and sieving with a 180-mesh sieve, and the mass ratio of beaten egg white, whole milk, high-calcium powder, sesame powder and low-gluten wheat flour in the outer-layer raw materials is 3: 1;
(5) steaming the inner layer cake: placing the inner layer paste in a mold, steaming at 80-90 deg.C for 10-15min in a sealed container, stopping heating, naturally cooling to room temperature, and taking out steamed inner layer cake;
(6) baking the outer layer cake: and (3) placing the inner layer cake into a mould, pouring the outer layer of batter into the mould, placing the mould into an oven after the mould is filled, baking at the temperature of 180 ℃ until the surface of the mould is discolored, taking out the mould and cooling to obtain the high-calcium cake for children.
2. The method for preparing a children high calcium cake according to claim 1, wherein the method comprises the following steps: when the oven is baked, the oven needs to be preheated for 5min at the high temperature of 140 ℃.
3. The method for preparing a children high calcium cake according to claim 1, wherein the method comprises the following steps: the thickness of the inner layer cake is 5cm, and the thickness of the outer layer cake is 1.5 cm.
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| CN111387247A (en) | 2020-07-10 |
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