CN115700081A - Bamboo shoot whole flour cake and preparation method thereof - Google Patents
Bamboo shoot whole flour cake and preparation method thereof Download PDFInfo
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- CN115700081A CN115700081A CN202211450033.7A CN202211450033A CN115700081A CN 115700081 A CN115700081 A CN 115700081A CN 202211450033 A CN202211450033 A CN 202211450033A CN 115700081 A CN115700081 A CN 115700081A
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Abstract
The invention discloses a bamboo shoot whole flour cake and a preparation method thereof, wherein the whole flour cake comprises 50 parts of low-gluten flour, 10 parts of bamboo shoot whole flour, 55 parts of egg white, 40 parts of milk, 14 parts of white granulated sugar, 20 parts of edible oil, 2 parts of white vinegar, 1 part of edible salt and 30 parts of egg yolk. The preparation method comprises the following steps: preparing whole bamboo shoot powder → weighing raw and auxiliary materials → preparing yolk paste → preparing protein paste → mixing the protein paste and the yolk paste → filling the flour paste into a die → baking → cooling → demoulding → packaging → obtaining the finished product. The invention researches a formula and a processing technology of a cake added with bamboo shoot flour. Factors influencing the product quality are determined through experiments, and the bamboo shoot whole flour cake which is high in nutrition, good in taste, strong in fragrance and healthy and can be eaten by people securely is developed, so that the variety of the cake can be enriched, and the utilization rate of the bamboo shoots is improved.
Description
Technical Field
The invention belongs to the field of food processing, and discloses a preparation method of a bamboo shoot whole-flour cake and the bamboo shoot whole-flour cake prepared by the preparation method.
Background
Bamboo shoots, i.e., tender stems of bamboo, are tender, fragrant, and delicious in taste, and have been known as the "first grade of vegetables" from all times. The bamboo shoot contains a white nitrogenous substance, forms the unique faint scent of the bamboo shoot, has the functions of appetizing, promoting digestion and enhancing appetite, and can treat the symptoms of dyspepsia, gastric fullness and anorexia; the bamboo shoot is sweet and cold and is free of toxin, the plant fiber contained in the bamboo shoot can increase the water retention amount of intestinal tracts, promote gastrointestinal motility, reduce the intestinal pressure, reduce the viscosity of excrement, soften the excrement and discharge the excrement easily, and the bamboo shoot is used for treating constipation and preventing intestinal cancer; bamboo shoots have the characteristics of low sugar and low fat, are rich in plant fibers, can reduce redundant fat in vivo, eliminate phlegm, remove stasis and stagnation, treat hypertension, hyperlipidemia and hyperglycemia, and have a certain prevention effect on digestive tract cancer and breast cancer; the bamboo shoots have high contents of vegetable proteins, vitamins and trace elements, and are beneficial to enhancing the immune function of organisms and improving the disease prevention and resistance; bamboo shoots are rich in protein, and can supply proper nutrients to the body, enhance the body resistance and prevent and treat arteriosclerosis.
The chiffon cake is baked by batter formed by mixing low gluten wheat flour, yolk paste and egg white foam, and has the characteristics of fine and soft texture, sufficient moisture and fine and uniform tissue. In the making process of the cake, glutenin and gliadin in wheat flour form gluten through water absorption, the gluten and protein in eggs form a skeleton structure, and starch in a system is adhered to the skeleton to form a spongy tissue structure of the cake. Because the wheat flour contains low content of dietary fiber and other nutrient substances, a lot of researches select and add part of ingredients with rich nutrient content to prepare nutrition-enriched cakes, such as moringa oleifera leaf powder sponge cakes, carrot sponge cakes, cranberry dietary fiber cakes, and horseshoe chiffon cakes. At present, the research and development of dietary fiber cakes mainly pay attention to the addition of wheat bran dietary fibers, corn dietary fibers, soybean dietary fibers and the like, the addition amount is mostly between 5 and 8 percent, and the addition of higher dietary fibers can cause the shape collapse or poor taste of the cakes in the preparation process. Bamboo shoots are applied to baked foods as a food with rich nutritive value, and cater to the current psychological pursuit of nutrition by consumers. However, the bamboo shoots have low gluten protein content and contain high contents of phytohemagglutinin, glucan and empatin, which can destroy protein networks in the batter system, so that the cake has rough taste and loose tissues.
Therefore, the invention discloses a formula and a process for preparing a cake by adding the bamboo shoot whole meal, which effectively overcome the texture defect when the cake is prepared by adding the bamboo shoot dietary fiber and simultaneously improve the utilization rate of the bamboo shoots.
Disclosure of Invention
In order to solve the problem that the addition amount of raw materials which are rich in dietary fibers and lack of mucedin in cakes is limited, the invention discloses a bamboo shoot whole flour cake and a preparation method thereof, which not only meet the health care requirements of people for eating the cake, but also broaden the application of bamboo shoot products. In order to achieve the purpose, the invention is realized by the following technical means:
a bamboo shoot whole flour cake comprises:
50 parts of low-gluten flour, 10 parts of bamboo shoot whole flour, 55 parts of egg white, 40 parts of milk, 14 parts of white granulated sugar, 20 parts of edible oil, 2 parts of white vinegar, 1 part of edible salt and 30 parts of egg yolk.
The invention also discloses a method for preparing the bamboo shoot whole flour cake, which comprises the following steps:
(1) Preparing the bamboo shoot whole powder:
(1) pretreatment: selecting intact bamboo shoots, and removing the shells and unnecessary parts thereof;
(2) blanching: slicing the pretreated bamboo shoots to 3-5mm, and blanching for 9.5-10.5min;
(3) washing: repeatedly washing the bleached bamboo shoot slices, and draining water for later use;
(4) drying: drying the washed bamboo shoot slices at 60 ℃ for 10h;
(5) grinding: grinding the dried bamboo shoot powder, sieving with a 100-mesh sieve, and sealing and packaging to obtain the bamboo shoot whole powder.
(2) Preparing the yolk paste:
pouring the weighed white granulated sugar, yolk, salt and milk into an oil-free and water-free clean container, and stirring by using a stirring rod until the sugar powder and the salt are dissolved. Adding oil, stirring, adding sieved low gluten flour and bamboo shoot powder, stirring rapidly until the added low gluten flour and bamboo shoot powder disappear, and stirring to obtain the final product.
(3) Preparation of protein paste
Taking a clean oil-free and water-free container, putting weighed protein into the container, stirring at a high speed, adding vinegar and 1/3 of white granulated sugar when the protein is milky white and is in a fish eye bubble shape, continuously foaming until the protein is thick, adding 1/3 of white granulated sugar when coarse foam appears, and adding the rest white granulated sugar when the surface of the foamed protein has grains. And then beating is continuously carried out, and the beating state is right when the egg beater protein is pulled up and the bent sharp corner can be pulled out. The stirring was stopped.
(4) Mixing egg white paste and egg yolk paste
Mixing 1/3 of the egg white paste with the egg yolk paste, turning the egg yolk paste uniformly by using a long-handle rubber scraper, and adding the uniformly mixed cake paste into the rest 2/3 of the egg white paste to turn the egg yolk paste uniformly.
(5) Filling the batter into a mould
The made cake paste is scraped into the die by a rubber scraper (the scraping amount cannot exceed 2/3 of the height of the die), the surface is smoothed by the rubber scraper, and large bubbles in the cake paste are shaken off by lightly shaking the surface on a table.
(6) Baking
The oven was preheated at 130 ℃ for 30min. Baking at 130 deg.C for surface fire and 130 deg.C for primer for 25min.
(7) Cooling and demoulding
And covering the baked cake on a table top or a frame capable of dissipating heat, cooling to room temperature, and demolding.
(8) Packaging and obtaining finished product
And selecting a proper packaging material for packaging.
The invention has the beneficial effects that:
the invention researches a formula and a processing technology of a cake added with bamboo shoot flour. Factors influencing the product quality are determined through experiments, and the bamboo shoot whole flour cake which is high in nutrition, good in taste, strong in fragrance and healthy and can be eaten by people securely is developed, so that the variety of the cake can be enriched, and the utilization rate of the bamboo shoots is improved.
Detailed Description
The present invention is further described with reference to the following examples so that those skilled in the art can implement the invention by referring to the description.
Example 1
A preparation method of a bamboo shoot whole flour cake comprises the following steps:
(1) Raw and auxiliary material weighing
The vegetable oil, the weak flour, the white granulated sugar, the bamboo shoot whole powder and the like are respectively weighed, and the weak flour (a sieve of 80 meshes) and the bamboo shoot powder (a sieve of 100 meshes) are respectively sieved.
(2) Preparation of yolk paste
Pouring the weighed white granulated sugar, yolk, salt and milk into an oil-free and water-free clean container, and stirring by using a stirring rod until the powdered sugar and the salt are dissolved. Adding oil, stirring, adding sieved low-gluten flour and bamboo shoot powder, and stirring quickly until the added low-gluten flour and bamboo shoot powder disappear, but stirring is not excessive, otherwise the yolk taste becomes light and sticky. Stirring for later use.
(3) Preparation of protein paste
Taking a clean oil-free and water-free container, putting weighed protein into the container, stirring at a high speed, adding vinegar and 1/3 of white granulated sugar when the protein is milky white and is in a fish eye bubble shape, continuously foaming until the protein is thick, adding 1/3 of white granulated sugar when coarse foam appears, and adding the rest white granulated sugar when the surface of the foamed protein has grains. And then beating is continuously carried out, and the beating state is right when the egg beater protein is pulled up and the bent sharp corner can be pulled out. The stirring was stopped.
(4) Mixing egg white paste and egg yolk paste
Mixing 1/3 of the egg white paste with the egg yolk paste, turning the egg yolk paste uniformly by using a long-handle rubber scraper, and adding the uniformly mixed cake paste into the rest 2/3 of the egg white paste to turn the egg yolk paste uniformly.
(5) Filling the batter into a mould
The made cake paste is scraped into the die by a rubber scraper (the scraping amount cannot exceed 2/3 of the height of the die), the surface is smoothed by the rubber scraper, and large bubbles in the cake paste are shaken off by lightly shaking the surface on a table.
(6) Baking (in oven)
The oven was preheated at 130 ℃ for 30min. Baking at 130 deg.C with surface fire and 130 deg.C with primer for 25min.
(7) Cooling and demoulding
And covering the baked cake on a table top or a shelf capable of dissipating heat, cooling to room temperature, and demolding.
(8) Packaging and obtaining finished product
And selecting a proper packaging material for packaging.
Test examples
The sensory evaluation influence of the addition amount of the whole bamboo shoot powder on the cake is shown in the table 1:
TABLE 1 bamboo shoot powder cake sensory evaluation table
Experiments confirm that the optimal formula of the bamboo shoot whole flour cake is as follows: taking 50g (100%) of low-gluten flour as a reference amount, 20% of bamboo shoot whole flour, 110% of egg white, 80% of milk, 28% of white granulated sugar, 40% of edible oil, 4% of white vinegar, 2% of edible salt and 60% of egg yolk. Baking for 25min at the surface fire baking temperature of 130 deg.C and the primer baking temperature of 130 deg.C. The related hygienic and safety indexes of the product made by the optimal formula of the bamboo shoot whole flour cake meet the standard. The bamboo shoot whole flour cake prepared by the formula is fine and smooth in taste, golden in color, uniform and fluffy in tissue, rich in nutrition and good in quality, and has the special flavor and fragrance of the cake.
The foregoing examples are provided for illustration and description of the invention and are not intended to limit the invention to the described examples. Furthermore, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that many variations and modifications may be made in accordance with the teachings of the present invention, all of which fall within the scope of the present invention as claimed.
Claims (7)
1. A bamboo shoot whole flour cake comprises:
50 parts of low-gluten flour, 10 parts of bamboo shoot whole flour, 55 parts of egg white, 40 parts of milk, 14 parts of white granulated sugar, 20 parts of edible oil, 2 parts of white vinegar, 1 part of edible salt and 30 parts of egg yolk.
2. A method of preparing the bamboo shoot masa cake of claim 1, comprising:
preparing yolk paste;
preparing protein paste;
mixing the yolk paste and the egg white paste, and stirring uniformly; and
baking, cooling and demoulding to obtain the bamboo shoot whole flour cake;
wherein:
the yolk paste also comprises bamboo shoot powder.
3. The production method according to claim 2, wherein:
the bamboo shoot whole powder is prepared by the following method:
selecting high-quality bamboo shoots, slicing, blanching, repeatedly washing, and draining water for later use;
drying bamboo shoot slices, and grinding into powder to obtain the whole bamboo shoot powder for later use.
4. The production method according to claim 3, wherein:
the thickness of the bamboo shoot slices is 3-5mm;
the blanching time is 9.5-10.5min;
the drying temperature is 60 ℃, and the drying time is 10 hours;
the grain size of the bamboo shoot whole powder is 100 meshes.
5. The production method according to claim 2, wherein:
the baking temperature is 130 ℃, and the baking time is 25min.
6. The production method according to claim 5, wherein:
the baking device also comprises the following components before baking:
the oven was preheated at 130 ℃ for 30min.
7. A bamboo shoot masa cake prepared by the preparation method according to any one of claims 2 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211450033.7A CN115700081A (en) | 2022-11-19 | 2022-11-19 | Bamboo shoot whole flour cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211450033.7A CN115700081A (en) | 2022-11-19 | 2022-11-19 | Bamboo shoot whole flour cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115700081A true CN115700081A (en) | 2023-02-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211450033.7A Withdrawn CN115700081A (en) | 2022-11-19 | 2022-11-19 | Bamboo shoot whole flour cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115700081A (en) |
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2022
- 2022-11-19 CN CN202211450033.7A patent/CN115700081A/en not_active Withdrawn
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Application publication date: 20230207 |