CN112155160A - Preparation method of nutritional cake - Google Patents
Preparation method of nutritional cake Download PDFInfo
- Publication number
- CN112155160A CN112155160A CN202011058668.3A CN202011058668A CN112155160A CN 112155160 A CN112155160 A CN 112155160A CN 202011058668 A CN202011058668 A CN 202011058668A CN 112155160 A CN112155160 A CN 112155160A
- Authority
- CN
- China
- Prior art keywords
- powder
- dough
- black sesame
- medlar
- nutritional
- 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.)
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Classifications
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a nutritional cake, which comprises the following steps: s1, pretreating raw materials; s2, preparing materials; s3, fermenting; s4, forming; s5, steaming; s6, segmenting; in the step S2, the uniformly mixed ratio of the glutinous rice flour, the walnut powder, the black sesame powder, the kiwi fruit juice, the red date powder, the medlar powder, the yeast powder and the warm water is as follows: 100:(15-20): (15-20): (10-17):(10-15): (10-15): (1-6): (50-57). The nutritional cake prepared by the invention has the advantages of delicate taste, unique flavor, strong fragrance, softness, refreshing and balanced nutrition.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a nutritional cake.
Background
At present, many cakes are sold in the market, but most cakes are simple in formula, monotonous in taste and single in nutrition, and cannot well meet the requirements of consumers.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a preparation method of a nutritional cake which is unique in flavor, strong in fragrance, soft, tasty and refreshing and balanced in nutrition.
The specific technical scheme is as follows:
a preparation method of a nutritional cake comprises the following steps:
s1, raw material pretreatment: respectively crushing fresh walnut kernels, black sesame and medlar, putting the crushed walnut kernels, black sesame and medlar into a bulking machine for bulking, and then taking out the bulked walnut kernels and the black sesame and medlar and finely pulverizing the bulked walnut kernels into powder for later use; soaking glutinous rice in boiled water, draining, puffing in a puffing machine, and pulverizing into powder; peeling fructus Actinidiae chinensis, squeezing to obtain juice; the denucleated and cut red dates are taken and put into a bulking machine to be bulked and then are finely pulverized for later use.
S2, material preparation: and (4) uniformly mixing the glutinous rice flour, the walnut powder, the black sesame powder, the kiwi fruit juice, the red date powder and the medlar powder which are processed in the step (S1) with the yeast powder and the warm water in proportion to form dough.
S3, fermentation: naturally fermenting the dough for 20-50 min.
S4, forming: kneading the dough into a block-shaped dough, and uniformly sprinkling black sesame on the dough.
S5, steaming: steaming the dough pieces with a steam box for 10-20 minutes to obtain the nutritional cake.
S6, segmentation: and cutting the steamed nutritional cakes into small pieces to finish the manufacture of the nutritional cakes.
Further, in the step S2, the mixing ratio of the glutinous rice flour, the walnut powder, the black sesame powder, the kiwi fruit juice, the red date powder, the medlar powder, the yeast powder and the warm water is as follows: 100:(15-20): (15-20): (10-17): (10-15): (5-10): (1-6): (50-57).
Further, in the step S2, the mixing ratio of the glutinous rice flour, the walnut powder, the black sesame powder, the kiwi fruit juice, the red date powder, the medlar powder, the yeast powder and the warm water is as follows: 100:16: 16: 15: 12: 6: 5: 55.
further, the dough is naturally fermented for 30 minutes in step S3.
Further, the dough steaming time in step S5 is 15 minutes.
The nutritional cake prepared by the invention has the advantages of delicate taste, unique flavor, strong fragrance, softness, refreshing and balanced nutrition.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
The first embodiment is as follows:
a preparation method of a nutritional cake comprises the following steps:
s1, raw material pretreatment: respectively crushing fresh walnut kernels, black sesame and medlar, putting the crushed walnut kernels, black sesame and medlar into a bulking machine for bulking, and then taking out the bulked walnut kernels and the black sesame and medlar and finely pulverizing the bulked walnut kernels into powder for later use; soaking glutinous rice in boiled water, draining, puffing in a puffing machine, and pulverizing into powder; peeling fructus Actinidiae chinensis, squeezing to obtain juice; the denucleated and cut red dates are taken and put into a bulking machine to be bulked and then are finely pulverized for later use.
S2, material preparation: mixing the glutinous rice flour, walnut powder, black sesame powder, kiwi fruit juice, red date powder, medlar powder, yeast powder and warm water which are processed in the step S1 according to a ratio of 100: 16: 16: 15: 12: 6: 5: 55 into dough.
S3, fermentation: the dough was allowed to naturally ferment for 30 minutes.
S4, forming: kneading the dough into a block-shaped dough, and uniformly sprinkling black sesame on the dough.
S5, steaming: and steaming the dough pieces for 15 minutes by using a steam box to obtain the nutritional cake.
S6, segmentation: and cutting the steamed nutritional cakes into small pieces to finish the manufacture of the nutritional cakes.
Example two:
a preparation method of a nutritional cake comprises the following steps:
s1, raw material pretreatment: respectively crushing fresh walnut kernels, black sesame and medlar, putting the crushed walnut kernels, black sesame and medlar into a bulking machine for bulking, and then taking out the bulked walnut kernels and the black sesame and medlar and finely pulverizing the bulked walnut kernels into powder for later use; soaking glutinous rice in boiled water, draining, puffing in a puffing machine, and pulverizing into powder; peeling fructus Actinidiae chinensis, squeezing to obtain juice; the denucleated and cut red dates are taken and put into a bulking machine to be bulked and then are finely pulverized for later use.
S2, material preparation: mixing the glutinous rice flour, walnut powder, black sesame powder, kiwi fruit juice, red date powder, medlar powder, yeast powder and warm water which are processed in the step S1 according to a ratio of 100: 20: 20: 15: 15: 10: 3: 50 into dough.
S3, fermentation: the dough was allowed to ferment naturally for 45 minutes.
S4, forming: kneading the dough into a block-shaped dough, and uniformly sprinkling black sesame on the dough.
S5, steaming: and steaming the dough pieces for 20 minutes by using a steam box to obtain the nutritional cake.
S6, segmentation: and cutting the steamed nutritional cakes into small pieces to finish the manufacture of the nutritional cakes.
It is to be noted that 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.
The scope of the present invention is not limited to the technical solutions disclosed in the embodiments, and any modifications, equivalent substitutions, improvements, etc. made to the above embodiments according to the technical spirit of the present invention fall within the scope of the present invention.
Claims (5)
1. The preparation method of the nutritional cake is characterized by comprising the following steps:
s1, raw material pretreatment: respectively crushing fresh walnut kernels, black sesame and medlar, putting the crushed walnut kernels, black sesame and medlar into a bulking machine for bulking, and then taking out the bulked walnut kernels and the black sesame and medlar and finely pulverizing the bulked walnut kernels into powder for later use; soaking glutinous rice in boiled water, draining, puffing in a puffing machine, and pulverizing into powder; peeling fructus Actinidiae chinensis, squeezing to obtain juice; placing the denucleated and cut red dates into a bulking machine for bulking and then pulverizing into powder for later use;
s2, material preparation: uniformly mixing the glutinous rice flour, the walnut powder, the black sesame powder, the kiwi fruit juice, the red date powder and the medlar powder which are processed in the step S1 with the yeast powder and the warm water in proportion to form dough;
s3, fermentation: naturally fermenting the dough for 20-50 minutes;
s4, forming: kneading the dough into a block-shaped dough block, and uniformly sprinkling black sesame on the dough block;
s5, steaming: steaming the dough pieces for 10-20 minutes by using a steam box to obtain the nutritional cake;
s6, segmentation: and cutting the steamed nutritional cakes into small pieces to finish the manufacture of the nutritional cakes.
2. The preparation method of the nutritional cake according to claim 1, wherein in step S2, the uniformly mixed ratio of glutinous rice flour, walnut powder, black sesame powder, kiwi fruit juice, red date powder, medlar powder, yeast powder and warm water is as follows: 100:(15-20): (15-20): (10-17): (10-15): (5-10): (1-6): (50-57).
3. The preparation method of the nutritional cake according to claim 2, wherein in the step S2, the uniformly mixed ratio of the glutinous rice flour, the walnut powder, the black sesame powder, the kiwi fruit juice, the red date powder, the medlar powder, the yeast powder and the warm water is as follows: 100:16: 16: 15: 12: 6: 5: 55.
4. the method of claim 1, wherein the dough is naturally fermented in step S3 for 30 minutes.
5. The method of any one of claims 1-4, wherein the steaming time of the dough in step S5 is 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011058668.3A CN112155160A (en) | 2020-09-30 | 2020-09-30 | Preparation method of nutritional cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011058668.3A CN112155160A (en) | 2020-09-30 | 2020-09-30 | Preparation method of nutritional cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112155160A true CN112155160A (en) | 2021-01-01 |
Family
ID=73861640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011058668.3A Withdrawn CN112155160A (en) | 2020-09-30 | 2020-09-30 | Preparation method of nutritional cake |
Country Status (1)
| Country | Link |
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| CN (1) | CN112155160A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114916643A (en) * | 2022-05-27 | 2022-08-19 | 黄建 | Sorghum flour and glutinous rice cake and preparation method thereof |
-
2020
- 2020-09-30 CN CN202011058668.3A patent/CN112155160A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114916643A (en) * | 2022-05-27 | 2022-08-19 | 黄建 | Sorghum flour and glutinous rice cake and preparation method thereof |
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| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210101 |
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| WW01 | Invention patent application withdrawn after publication |