CN104839290A - Yam cake and making method thereof - Google Patents
Yam cake and making method thereof Download PDFInfo
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- CN104839290A CN104839290A CN201510196770.2A CN201510196770A CN104839290A CN 104839290 A CN104839290 A CN 104839290A CN 201510196770 A CN201510196770 A CN 201510196770A CN 104839290 A CN104839290 A CN 104839290A
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- batter
- yam
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a yam cake and a making method thereof. The method comprises the steps of preparing yam flour, preparing jujube powder, preparing mixed powder, preparing egg-sugar liquid, preparing paste, conducting injection molding and baking. Due to the fact that yam contains choline and lecithin, yam can improve the memory of people, build up the strength of people and delay senescence after being eaten often and is a good health care item loved by people. The yam cake prepared mainly from yam flour, jujubes, flour and eggs has the taste of traditional cakes, is convenient to eat, has the effects of yam, and is an ideal nutrient and functional food.
Description
Technical field
The present invention relates to a kind of food-processing method, be specifically related to a kind of Chinese yam cake and preparation method thereof.
Background technology
Chinese yam, the mankind eat from ancient times, are one of mankind plants of eating the earliest.The well-known phrase of " filling the many Chinese yams of intestines " is just had in the poem of the poet-sage Tu Fu Tang Dynasty.The plump succulence of Chinese yam stem tuber, not only sweet but also continuous, and band viscosity, it is all delicious for eating heat food raw.According to the result of laboratory test of academy of agricultural sciences of Shandong Province to Chinese yam, average containing thick protein 14.48% in its stem tuber, crude fibre 3.48%, starch 43.7%, sugar 1.14%, potassium 2.62%, phosphorus 0.2%, calcium 0.2%, magnesium 0.14%, ash content 5.51%, iron 53.57ppm, zinc 29.22ppm, copper 10.58ppm, manganese 5.38ppm.In 18 seed amino acids of necessary for human, containing 16 kinds in Chinese yam.
Chinese yam fine and tender taste, containing profuse nutraceutical agents.Shennong's Herbal is called it " master is good for middle qi-restoratives, except fever and chills perverse trend, tonifying middle-Jiao and Qi power, longue meat, takes normal hearing and eyesight for a long time "; ((Japan hanako materia medica " say its " help the five internal organs, muscles and bones, the long will of living is calmed the nerves, cure mainly let out essence forgetful "; Compendium of Material Medica think Chinese yam can " kidney-nourishing gas, strengthening the spleen and stomach, antidiarrheal dysentery, change paralysed saliva, profit fur ".Research in the last few years shows, Chinese yam has induction and produces interferon, strengthens the effect of immune function of human body.Choline contained by it and lecithin contribute to improving man memory power, normal food can body-building, delay senility, be the health-care good product that people like.Be the main and auxiliary bionic foods made with konjaku with Chinese yam, having effect of nutritious, healthcare, skin maintenance, is rare health-nutrition cuisines.
It is one of important channel of improving Chinese yam value that Chinese yam is processed into instant food.In technology of cake process, add a certain proportion of yam flour, both add the nutritive value of cake, more give the different local flavor of cake and medical health care function, become a kind of novel nourishing health-care convenience food that people like.
Summary of the invention
In view of the deficiencies in the prior art, one is the object of the present invention is to provide to the object of this invention is to provide a kind of Chinese yam cake and preparation method thereof, for health food market provides a kind of novel nourishing health-care convenience food.
Chinese yam cake of the present invention and preparation method thereof, comprises the preparation of yam flour and red date powder, mixed powder preparation, the modulation of egg sugar fluid configuration, batter, injection molding and baking, it is characterized in that operating procedure is as follows:
(1) preparation of yam flour: get Chinese yam block and pulverize through pulverizer, crosses 120 mesh sieves, obtains yam flour;
(2) preparation of red date powder: choose extra dry red wine jujube, removes core, and red date meat takes out through 85 DEG C ~ 90 DEG C baking 1h, pulverizes, cross 120 mesh sieves, obtain red date powder with pulverizer;
(3) mixed powder preparation: be that mixed powder is for subsequent use by flour, yam flour, red date powder Homogeneous phase mixing; In described mixed powder, flour, yam flour, red date powder account for 77% ~ 79%, 20% ~ 22% and 1% of mixed powder weight respectively;
(4) egg sugar fluid configuration: get egg and shell and put into clean container, adds white granulated sugar eggbeater and beats and constantly inject air, and after all dissolving to sugar, the volume beaten to egg liquid glucose that adds water is 3 times of raw material volume, obtains egg liquid glucose for subsequent use; Described egg, white granulated sugar, water account for 53% ~ 53.5%, 40% ~ 41% and 6% ~ 6.5% of egg liquid glucose weight respectively; And each constituent content percentage sum equals 100% in egg liquid glucose;
(5) batter modulation: the mixed powder of step (3) is added in the egg liquid glucose of step (4), after being uniformly mixed, add edible oil and the batter that stirs to obtain, the consumption of described mixed powder, egg liquid glucose and edible oil accounts for 28% ~ 28.2%, 69% and 2.8% ~ 3% of gross weight respectively;
(6) injection molding: the batter of step (5) is injected grilled mold, enter that modulus accounts for grilled mold volume 2/3;
(7) toast: the grilled mold of step (6) injection batter is put into baking oven to batter together with batter and bakes as cake, temperature of getting angry 190 DEG C, fire in a stove before fuel is added temperature 200 DEG C, baking time 17 ~ 20min.
The present invention has the following advantages: Chinese yam cake nutritious, and quality is soft, high resilience, fragrant taste, and tissue is fine and smooth, and has health care, is suitable to people of all ages gourmet food, by people are doted on.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described:
Embodiment 1:
A preparation method for Chinese yam cake, comprises the following steps:
(1) preparation of yam flour: pulverized by Chinese yam block pulverizer, the yam flour getting 120 mesh sieves is for subsequent use;
(2) preparation of red date powder: select the extra dry red wine jujube that the thick core of meat is little, nothing is gone mouldy and damaged by worms, remove core, red date meat takes out after 90 DEG C of baking 1h, pulverizes with pulverizer, crosses 120 mesh sieves, obtains red date powder
(3) mixed powder preparation: get flour 3.85kg, yam flour 1.1kg, red date powder 0.05kg mixes for subsequent use;
(4) egg sugar fluid configuration: get egg 6.5kg, shell and put into clean container, add white granulated sugar 5kg, beat with eggbeater and constantly inject air, being dissolved in egg liquid to sugar, then, whipping limit, limit adds water, the addition of water is 0.75kg, and continuation whipping is 3 times of raw material volume to volume, obtains egg liquid glucose;
(5) batter modulation: be added to by the mixed powder of step (3) in the egg liquid glucose of step (4), after being uniformly mixed, adding 0.5kg edible oil and stir, obtains batter;
(6) injection molding: the batter of step (5) is injected grilled mold, enter that modulus accounts for grilled mold volume 2/3;
(7) toast: the grilled mold that step (6) injects batter is put into baking oven together with batter, temperature of getting angry 190 DEG C, fire in a stove before fuel is added temperature 200 DEG C, baking time 17 ~ 20min.
Embodiment 2:
A preparation method for Chinese yam cake, comprises the following steps:
(1) preparation of yam flour: pulverized by Chinese yam block pulverizer, the yam flour getting 120 mesh sieves is for subsequent use;
(2) preparation of red date powder: select the extra dry red wine jujube that the thick core of meat is little, nothing is gone mouldy and damaged by worms, remove core, red date meat takes out after 90 DEG C of baking 1h, pulverizes with pulverizer, crosses 120 mesh sieves, obtains red date powder
(3) mixed powder preparation: get flour 3.75kg, yam flour 1.25kg, red date powder 0.035kg mixes for subsequent use;
(4) egg sugar fluid configuration: get egg 6.5kg, shell and put into clean container, add white granulated sugar 5kg, beat with eggbeater and constantly inject air, being dissolved in egg liquid to sugar, then, whipping limit, limit adds water, the addition of water is 0.75kg, and continuation whipping is 3 times of raw material volume to volume, obtains egg liquid glucose;
(5) batter modulation: be added to by the mixed powder of step (3) in the egg liquid glucose of step (4), after being uniformly mixed, adding 0.5kg edible oil and stir, obtains batter;
(6) injection molding: the batter of step (5) is injected grilled mold, enter that modulus accounts for grilled mold volume 2/3;
(7) toast: the grilled mold that step (6) injects batter is put into baking oven together with batter, temperature of getting angry 190 DEG C, fire in a stove before fuel is added temperature 200 DEG C, baking time 17 ~ 20min.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. a preparation method for Chinese yam cake, comprises the preparation of yam flour and red date powder, mixed powder preparation, the modulation of egg sugar fluid configuration, batter, injection molding and baking, it is characterized in that operating procedure is as follows:
(1) preparation of yam flour: get Chinese yam block and pulverize through pulverizer, crosses 120 mesh sieves, obtains yam flour;
(2) preparation of red date powder: choose extra dry red wine jujube, removes core, and red date meat takes out through 85 DEG C ~ 90 DEG C baking 1h, pulverizes, cross 120 mesh sieves, obtain red date powder with pulverizer;
(3) mixed powder preparation: be that mixed powder is for subsequent use by flour, yam flour, red date powder Homogeneous phase mixing; In described mixed powder, flour, yam flour, red date powder account for 77% ~ 79%, 20% ~ 22% and 1% of mixed powder weight respectively;
(4) egg sugar fluid configuration: get egg and shell and put into clean container, adds white granulated sugar eggbeater and beats and constantly inject air, and after all dissolving to sugar, the volume beaten to egg liquid glucose that adds water is 3 times of raw material volume, obtains egg liquid glucose for subsequent use; Described egg, white granulated sugar, water account for 53% ~ 53.5%, 40% ~ 41% and 6% ~ 6.5% of egg liquid glucose weight respectively; And each constituent content percentage sum equals 100% in egg liquid glucose;
(5) batter modulation: the mixed powder of step (3) is added in the egg liquid glucose of step (4), after being uniformly mixed, add edible oil and the batter that stirs to obtain, the consumption of described mixed powder, egg liquid glucose and edible oil accounts for 28% ~ 28.2%, 69% and 2.8% ~ 3% of gross weight respectively;
(6) injection molding: the batter of step (5) is injected grilled mold, enter that modulus accounts for grilled mold volume 2/3;
(7) toast: the grilled mold of step (6) injection batter is put into baking oven to batter together with batter and bakes as cake, temperature of getting angry 190 DEG C, fire in a stove before fuel is added temperature 200 DEG C, baking time 17 ~ 20min.
2. the preparation method of a kind of Chinese yam cake according to claim 1, is characterized in that operating procedure is as follows:
(1) preparation of yam flour: pulverized by Chinese yam block pulverizer, the yam flour getting 120 mesh sieves is for subsequent use;
(2) preparation of red date powder: select the extra dry red wine jujube that the thick core of meat is little, nothing is gone mouldy and damaged by worms, remove core, red date meat takes out after 90 DEG C of baking 1h, pulverizes with pulverizer, crosses 120 mesh sieves, obtains red date powder;
(3) mixed powder preparation: get flour 3.85kg, yam flour 1.1kg, red date powder 0.05kg mixes for subsequent use;
(4) egg sugar fluid configuration: get egg 6.5kg, shell and put into clean container, add white granulated sugar 5kg, beat with eggbeater and constantly inject air, being dissolved in egg liquid to sugar, then, whipping limit, limit adds water, the addition of water is 0.75kg, and continuation whipping is 3 times of raw material volume to volume, obtains egg liquid glucose;
(5) batter modulation: be added to by the mixed powder of step (3) in the egg liquid glucose of step (4), after being uniformly mixed, adding 0.5kg edible oil and stir, obtains batter;
(6) injection molding: the batter of step (5) is injected grilled mold, enter that modulus accounts for grilled mold volume 2/3;
(7) toast: the grilled mold that step (6) injects batter is put into baking oven together with batter, temperature of getting angry 190 DEG C, fire in a stove before fuel is added temperature 200 DEG C, baking time 17 ~ 20min.
3. a Chinese yam cake, is characterized in that: use the method for the claims 1 or 2 to be prepared from.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510196770.2A CN104839290A (en) | 2015-04-22 | 2015-04-22 | Yam cake and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510196770.2A CN104839290A (en) | 2015-04-22 | 2015-04-22 | Yam cake and making method thereof |
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| CN104839290A true CN104839290A (en) | 2015-08-19 |
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| CN201510196770.2A Pending CN104839290A (en) | 2015-04-22 | 2015-04-22 | Yam cake and making method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104482A (en) * | 2015-09-01 | 2015-12-02 | 孟凡勤 | Rose digestion-promoting cake and making method thereof |
| CN105994541A (en) * | 2016-08-04 | 2016-10-12 | 贵州老锄头红稗食品科技有限公司 | Composition for making Chinese spun gold date cake |
| CN105996018A (en) * | 2016-05-24 | 2016-10-12 | 利川市汇川现代农业有限公司 | Chinese yam vegetarianhealth-maintainingleisure food and processing method thereof |
| CN111066854A (en) * | 2019-12-20 | 2020-04-28 | 王润琴 | Chinese yam ultra-soft cake and making method thereof |
Citations (5)
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|---|---|---|---|---|
| JPH02182141A (en) * | 1988-12-31 | 1990-07-16 | Atsushi Hashimoto | Griddle-cooked dumpling dough and production of griddle-cooked dumpling |
| CN102630723A (en) * | 2012-05-15 | 2012-08-15 | 福建农林大学 | Tuckahoe cake and preparation method thereof |
| CN104286106A (en) * | 2014-10-03 | 2015-01-21 | 张红 | Production method of jujube cake |
| CN104304390A (en) * | 2014-10-03 | 2015-01-28 | 张红 | Preparation method for oatmeal cake |
| CN104304385A (en) * | 2014-10-03 | 2015-01-28 | 张红 | Preparation method for red date leavened cake |
-
2015
- 2015-04-22 CN CN201510196770.2A patent/CN104839290A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02182141A (en) * | 1988-12-31 | 1990-07-16 | Atsushi Hashimoto | Griddle-cooked dumpling dough and production of griddle-cooked dumpling |
| CN102630723A (en) * | 2012-05-15 | 2012-08-15 | 福建农林大学 | Tuckahoe cake and preparation method thereof |
| CN104286106A (en) * | 2014-10-03 | 2015-01-21 | 张红 | Production method of jujube cake |
| CN104304390A (en) * | 2014-10-03 | 2015-01-28 | 张红 | Preparation method for oatmeal cake |
| CN104304385A (en) * | 2014-10-03 | 2015-01-28 | 张红 | Preparation method for red date leavened cake |
Non-Patent Citations (1)
| Title |
|---|
| 栗健: "《家庭健身食谱》", 30 April 1991, 农村读物出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104482A (en) * | 2015-09-01 | 2015-12-02 | 孟凡勤 | Rose digestion-promoting cake and making method thereof |
| CN105996018A (en) * | 2016-05-24 | 2016-10-12 | 利川市汇川现代农业有限公司 | Chinese yam vegetarianhealth-maintainingleisure food and processing method thereof |
| CN105996018B (en) * | 2016-05-24 | 2019-11-29 | 利川市汇川现代农业有限公司 | A kind of raw snack food of batatasins nourishment maintenance and its processing method |
| CN105994541A (en) * | 2016-08-04 | 2016-10-12 | 贵州老锄头红稗食品科技有限公司 | Composition for making Chinese spun gold date cake |
| CN111066854A (en) * | 2019-12-20 | 2020-04-28 | 王润琴 | Chinese yam ultra-soft cake and making method thereof |
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Application publication date: 20150819 |