CN104970063A

CN104970063A - Dry white wine local flavor sweet potato tortilla

Info

Publication number: CN104970063A
Application number: CN201410127616.5A
Authority: CN
Inventors: 容家杨
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-04-01
Filing date: 2014-04-01
Publication date: 2015-10-14

Abstract

The invention uses sweet potato as main raw material to mix with dry white wine, thus making the tortilla; the tortilla is fresh sweet in taste, crisp in mouthfeel, has unique fragrance, is rich in botanical food meal fibers, thus enriching tortilla mouthfeel and nutrition and health components, and greatly improving tortilla nutrition value while having special local flavor and fragrance of the dry white wine. The dry white wine local flavor sweet potato tortilla is reasonable in cost, bright in appearance, and abundant in mouthfeel.

Description

A kind of white grape wine taste sweet potato face cake

Technical field

The present invention relates to field of food, be specifically related to a kind of white grape wine taste sweet potato face cake.

Background technology

Sweet potato is a cultigen in Convolvulaceae sweet potato kind, be the torrid zone, the subtropical zone four seasons cultivable perennial herb root crops, in temperate zone owing to surviving the winter, planted 1 annual crop of autumn harvest by as the spring.Ancient name gold potato, Zhu's potato and Yuzhen potato, another name sweet potato, Ipomoea batatas, sweet potato, red taro, Chinese yam, sweet potato, pachyrhizus, sweet potato etc.Sweet potato arranges the 7th in several staple food crop output in the world, only inferior to paddy rice, wheat and maize, can occupy the 4th in its output of China.Sweet potato accounts for global 70% in the cultivated area of China, reaches about 6,600,000 hectares, and planting area, except extremely frigid zones, almost spreads all over the country.Sweet potato because of kind soil different with cultivation condition, block root shape has: spindle, cylindrical shape, spherical and block shape etc.; Color of the leather has: white, yellow, red, purplish red etc.; Yellowish pink has: white, Huang, Exocarpium Citri Rubrum, purple, purplely to swoon.The nutritive value of sweet potato is higher, and it is rich in starch, general content account for fresh potato heavy 15 ~ 6%, high reaches about 30%, different and different with kind, containing soluble sugar account for fresh potato heavy about 3%.Protein 2.3g, fatty 0.2g, crude fibre 0.5g, inorganic salts 0.9g (wherein calcium 18mg, phosphorus 20mg, iron 0.4mg), carrotene 1.31mg, vitamin C 30mg, Cobastab is contained according to surveying and determination in every fresh potato of 100g ₁0.21mg, Cobastab ₂0.04mg, niacin 0.5mg, heat 531.4kJ.Though protein contained by sweet potato is many not as good as rice and flour, biological value is higher than rice and flour, and the amino acid of protein composition comprehensively.According to the test of applying biological research institute of Southwestern Normal University, sweet potato contains 18 seed amino acids.It is not only nutritious, and medical value is also higher.It is existing in Compendium of Material Medica that " sweet potato qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, the record that strong kidney yin is beaten, and says that edible sweet potato makes people long-lived.In " record learnt and pass on by golden potato ", have the record of " sweet potato treats sick six benefits ", the lot of experiments of the Ancient Times in China traditional Chinese medical science and modern Chinese medicine and clinical verification, confirm that sweet potato has hypoglycemic, hemostasis, anti-inflammatory, anti-cancer, defaecation, the effect of promoting longevity.

Dry white wine, is form through peeling fermentation with the grape of white skin plain boiled pork or red skin plain boiled pork, does not namely add the additives such as any water, spices, alcohol, directly with the wine that pure grape juice is brewageed.Dry white wine both can be brewageed with white grape easily, also can brewage with the fruit juice of the red grape removing Grape Skin, through the dipping process of fruit juice and Grape Skin, but need not ferment separately with fruit juice.Grape sorting is gone to obstruct rear squeezing, fruit juice is separated with skin and clarifies, then through cold fermentation, storage and aging and aft-loaded airfoil process, finally brew dry white wine into.The color of this kind of wine is adjusted to master with yellow, mainly contains near colorless, micro-yellowish leukorrhea is green, light yellow, straw is yellow, golden yellow etc., and sugar content is very low.Dry white liquor is fresh, salubrious, have fruit aroma, and the dish that dry white liquor is applicable to joining the colors such as seafood, bird, cheese and aquatic products light is gone with rice or bread.

At present commercially various cakes as seen, be major ingredient mainly with flour, sugar and oil, mouthfeel is single, and healthy nutritive value is not also given prominence to.And be aided with dry white wine make face cake with sweet potato primary raw material, not only enrich and the mouthfeel of cake and nutritive and health protection components, greatly can increase cake in nutritive value, also make face cake have the distinctive local flavor of dry white wine and fragrance simultaneously.

Patent CN103125564 disclose the invention provides a kind of five fruitcakes do, comprise following composition: flour 500g, Icing Sugar 300g, instant coffee 75g, egg 250g, butter 500g, chocolate chips 80g, castor sugar 150g, vanilla powder 60g, corn flour 80g, vegetable oil 100g, peanut powder 80g, refined salt 50g, cocoa power 80g.The jam of the comprehensive five kinds of mouthfeels of this invention, as the local flavor raw material of biscuit, has multiple fruit-like flavour in theory, can not easily produce bored sensation because taste is single in one piece of biscuit.But whether its flavor substance and nutritional labeling can interact through the operation such as overbaking, evaporation, interact after the mixing of in fact multiple jam together, whether can produce new material, thus can the desirable taste that final finished be caused to reach initial design be all the problem being worth discussion, and comprehensive multiple jam like this, whether reasonable, also highly inquire into if considering from production cost angle.

Therefore a kind of rich in taste, cost rational white grape wine taste sweet potato face cake is provided to have extremely important meaning.

Summary of the invention

Produce for existing the technical problem existed, the object of this invention is to provide a kind of rich in taste, cost rational white grape wine taste sweet potato face cake.

The technical solution used in the present invention is specially:

A kind of white grape wine taste sweet potato face cake, composition comprises: flour 400 weight portion, dry white wine 100 weight portion, sweet potato 100 weight portion, egg 50 weight portion, white granulated sugar 50 weight portion, sesame oil 30 weight portion, shortening 20 weight portion, milk powder 20 weight portion, sodium bicarbonate 10 weight portion.

The present invention is primary raw material with sweet potato and is aided with dry white wine to make face cake, taste is fresh and sweet, crispy in taste, there is peculiar fragrance, and be rich in the dietary fiber of plant food, not only enriched mouthfeel and the nutritive and health protection components of face cake, greatly can increase cake in nutritive value, also make face cake have the distinctive local flavor of dry white wine and fragrance simultaneously.The present invention has the advantages such as cost is reasonable, outward appearance is vivid, rich in taste.

Detailed description of the invention

Below with reference to specific embodiment, the present invention is described in further details.

Major ingredient: flour 400g, dry white wine 100ml, sweet potato 100g

Auxiliary material: egg 50g, white granulated sugar 50g, sesame oil 30g, shortening 20g, milk powder 20g, sodium bicarbonate 10g

Operating procedure:

1), select fresh, the good sweet potato of quality, clean, then break into slurry, with for subsequent use;

2), first by white granulated sugar add the auxiliary materials such as sodium bicarbonate again by water-soluble solution and stir, finally adding flour 400g, sweet potato slurry 100g, dry white wine 100ml stirs again, is stirred to dough even tissue, soft or hard appropriateness, and elasticity is moderate, till not touching with one's hand;

3), by dough rolling and forming, thickness is even, size is appropriate, loads baking tray;

4), after cake embryo sends into far infrared type oven cooking cycle, adopt the higher fire in a stove before fuel is added, lower face fire early stage, the later stage adopts higher face fire, the lower fire in a stove before fuel is added, and temperature range controls at 200 DEG C ~ 230 DEG C.Bake to biscuit surface is even brown color, by biscuit baking molding biscuit, be placed in room temperature and be cooled to 15 DEG C ~ 20 DEG C, be finished product.

Obtained white grape wine taste sweet potato face cake golden yellow color is even, does not have overfocus or excessively white phenomenon; Surface is loose smooth, and profile is complete, and thickness is substantially even, indeformable, without excessive bubble space; Free from extraneous odour, has strong grape wine and sweet potato mixing fragrance; The sweet exquisiteness of mouthfeel, has strong grape wine and sweet potato to enrich fragrance, loose, not glutinous tooth.

Claims

1. a white grape wine taste sweet potato face cake, it is characterized in that comprising: flour 400 weight portion, dry white wine 100 weight portion, sweet potato 100 weight portion, egg 50 weight portion, white granulated sugar 50 weight portion, sesame oil 30 weight portion, shortening 20 weight portion, milk powder 20 weight portion, sodium bicarbonate 10 weight portion.