CN108094953A - A kind of pumpkin flavor cake steaming and preparation method thereof - Google Patents
A kind of pumpkin flavor cake steaming and preparation method thereof Download PDFInfo
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- CN108094953A CN108094953A CN201711338788.7A CN201711338788A CN108094953A CN 108094953 A CN108094953 A CN 108094953A CN 201711338788 A CN201711338788 A CN 201711338788A CN 108094953 A CN108094953 A CN 108094953A
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Classifications
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of pumpkin flavor cake steamings and preparation method thereof.The production method includes the following steps：(1) minced pumpkin is prepared；(2) heated vegetable oil；(3) egg white paste is prepared；(4) egg yolk liquid is prepared；(5) cake paste is prepared；(6) steamed cake.Pumpkin cake steaming produced by the present invention is soft tasty, has apparent pumpkin flavor, and rich in dietary fiber, the processing method steamed, which avoids, may be because baking and generate the harm of acrylamide, and easy to operate, at low cost；Using xylitol all instead of white granulated sugar, the sugar content of cake steaming is greatly reduced, reduces the risk for generating harm when taking the photograph sugared excessive to human body, is suitble to patients with diabetes mellitus, meanwhile, xylitol is added in three times, more preferable can must play frothing capacity；The vegetable oil of microwave heating is added in into yolk, is conducive to the effect that yolk gives full play to emulsifier, raw material is enable preferably uniformly to mix.
Description
Technical field
The invention belongs to field of food, more particularly, to a kind of pumpkin flavor cake steaming and preparation method thereof.
Background technology
Cake steaming is a famous snack of northern China, mainly using egg, low-gluten wheat flour, white granulated sugar as raw material, is led to
A kind of spongy cake for steaming technique and being fabricated to is crossed, compared with tradition bakes cake, is made of traditional steaming method
Cake steaming it is possible to prevente effectively from baking technology acrylamide generation, more safety it is more healthy.But traditional handicraft is produced
The sugar used in cake come, the flavor that can not only influence cake also affect the quality structure of cake.Because sugar belongs to acid food
Object, large amounts of food can promote cell ageing, make human body adaptive capacity to environment poor, hair bleaches.Sugar excessively understands consumer
Interior calcium causes bone decalcification, causes osteoporosis, easily fractures.Also gastric secretion can be stimulated, with the passing of time damages mucous membrane, is lured
Gastric ulcer is sent out, also results in artery sclerosis, coronary heart disease, diabetes etc..Excessive sugar can then increase the secretion of insulin, cause courage
Juice inner cholesterol, bile acid and lecithin proportions' numerous imbalances.Also, excessive sugar can also voluntarily be converted into fat, shadow
Normal appetite is rung, the intake of vitamin, minerals and other nutritions is interfered, causes body fat.
Chinese patent application CN103858962A and CN105557902A disclose a kind of pumpkin cake and its making side
Method, this two inventions be all by adding fresh pumpkin in cake to improve the nutritive value of cake, but its it is roasted plus
Work mode still can have the dangerous hidden danger for generating acrylamide, and the two has addition white granulated sugar in formula, eats
It is more that human body can also be made to have fat risk.
The content of the invention
Prepared by present invention addition fresh pumpkin using xylitol with replacing white granulated sugar pumpkin cake steaming, can not only solve
The problem of certainly sugar intake is excessive during edible cake can also make cake steaming have a new flavor, the dietary fiber in pumpkin
It can play the role of certain health care, meanwhile, the vegetable oil of microwave heating is added in into yolk, is conducive to yolk and gives full play to
The effect of emulsifier enables raw material preferably uniformly to mix.
To achieve these goals, the first aspect of the present invention provides a kind of production method of pumpkin flavor cake steaming, should
Production method includes the following steps：
(1) minced pumpkin is prepared
Water is added in pumpkin after steaming, minced pumpkin is obtained after stirring；
(2) heated vegetable oil
Cooling will be placed after vegetable oil microwave heating；
(3) egg white paste is prepared：Salt is added in into egg white to be dismissed, and when air pocket occurs in egg white solution, is added for the first time
Enter xylitol, continue to beat to egg white thicken in thicker foam when, second adds in xylitol, continues to beat denseer to albumen
It is thick, when surface is fine and smooth, third time adds in xylitol, continues to beat to egg white solution without mobility, obtains egg white paste；
(4) egg yolk liquid is prepared
Vegetable oil after cooling in egg yolk and step (2) is mixed and stirred for uniformly, obtaining egg yolk liquid；
(5) cake paste is prepared
The egg yolk liquid that the minced pumpkin that step (1) obtains is obtained with step (4) is mixed evenly, then adds in low muscle face
The egg white paste that powder is obtained with step (3) turns uniformly, obtains cake paste；
(6) steamed cake
The cake paste that step (5) obtains is poured into mold, is steamed with steamer, pumpkin flavor cake steaming is obtained after cooling.
As the preferred embodiment of the present invention, in production method, by weight, the addition of each component is respectively：South
57-65 parts of melon；55-60 parts of water；12-18 parts of vegetable oil；55-60 parts of egg white；0.5-1.5 parts of salt is preferably 0.8-1.2
Part；The amount for adding in xylitol every time is 4-5 parts；28-32 parts of egg yolk；70-80 parts of Self- raising flour.
Preferably, in step (1), pumpkin steaming time is 15-25min.
Preferably, in step (2), the time of microwave heating is 40-300s, more preferably 55-65s.
Preferably, the mesh of the grain size of the Self- raising flour≤80.
Preferably, in step (6), the die surface covers vegetable oil.
Preferably, in step (6), the time steamed is 15-25min, is steamed using normal domestic use steamer or electric cooker
System.
The second aspect of the present invention provides the cake steaming as made from the production method with unique pumpkin flavor.
Compared with prior art, beneficial effects of the present invention are：
(1) pumpkin cake steaming is soft tasty made from, has apparent pumpkin flavor, rich in dietary fiber, the processing steamed
Method, which avoids, may be because baking and generates the harm of acrylamide, and easy to operate, at low cost.
(2) sugar content of cake steaming is greatly reduced, reduces sugared excessive because taking the photograph all instead of white granulated sugar using xylitol
And the risk of harm is generated to human body, it is suitble to patients with diabetes mellitus, meanwhile, xylitol is added in three times, can preferably be played
Frothing capacity.
(3) vegetable oil of microwave heating is added in into yolk, is conducive to the effect that yolk gives full play to emulsifier, makes original
Material preferably can be mixed uniformly.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment part.
Specific embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe being preferably implemented for the present invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without should be limited by embodiments set forth herein.Phase
Instead, these embodiments are provided so that the present invention is more thorough and complete, and can be by the scope of the present invention intactly
It is communicated to those skilled in the art.
Embodiment 1：
(1) minced pumpkin is prepared：It weighs 60 parts of fresh pumpkin and is cut into small and thin sheet, be put into steamer and steam 20min, steamed
Into rear 60 parts of pure water of addition, stir to no pumpkin bulky grain, obtain minced pumpkin；
(2) heated vegetable oil：15 parts of vegetable oil is weighed, is put into microwave stove heat 1min, places cooling；
(3) egg white paste is prepared：Egg white is put into clean container for 56 parts, 1.0 parts of salt is added in, is carried out with egg-whisk
It dismisses, when air pocket occurs in egg white solution, adds in 5 parts of xylitol for the first time, continue whipping to egg white and thicken in thicker foam, the
Secondary 5 parts of xylitol of addition, continues to beat to albumen than denser, and during the exquisiteness of surface, third time adds in 5 parts of xylitol, continues
It beats to egg white solution without mobility, obtains egg white paste；
(4) egg yolk liquid is prepared：Egg yolk with 15 parts of vegetable oil obtained by step (2) is mixed for 30 parts, and is stirred evenly, is obtained
To egg yolk liquid；
(5) cake paste is prepared：Minced pumpkin obtained by step (1) is mixed with the egg yolk liquid obtained by step (4), hand operated mixing
To uniform, 75 parts of the Self- raising flour and egg white obtained by step (3) that then added in 80 mesh sieves are pasted, and are turned manually uniformly, are obtained egg
Cake is pasted；
(6) steamed cake：Cake paste obtained by step (5) is poured into the glass mold of swiped through oil, be put into steamer and steam
20min is cooled to room temperature to get pumpkin cake steaming.
1 embodiment of table, 1 cake steaming sensory evaluation scores
As shown in Table 1, pumpkin cake steaming surface texturisation is uniform made from embodiment 1, and soft flexible, inside is yellowish light
Pool and stomata is uniform, smooth exquisiteness；It is pure taste, soft, there is pumpkin flavor.Sensory evaluation scores are according to GB/T 24303-2009.
Embodiment 2：
(1) minced pumpkin is prepared：It weighs 64 parts of fresh pumpkin and is cut into small and thin sheet, be put into steamer and steam 20min, steamed
Into rear 56 parts of pure water of addition, stir to no pumpkin bulky grain, obtain minced pumpkin；
(2) heated vegetable oil：17 parts of vegetable oil is weighed, is put into microwave stove heat 1min, places cooling；
(3) egg white paste is prepared：Egg white is put into clean container for 60 parts, 1.2 parts of salt is added in, is carried out with egg-whisk
It dismisses, when air pocket occurs in egg white solution, adds in 4 parts of xylitol for the first time, continue whipping to egg white and thicken in thicker foam, the
Secondary 4 parts of xylitol of addition, continues to beat to albumen than denser, and during the exquisiteness of surface, third time adds in 4 parts of xylitol, continues
It beats to egg white solution without mobility, obtains egg white paste；
(4) egg yolk liquid is prepared：Egg yolk with 17 parts of vegetable oil obtained by step (2) is mixed for 32 parts, and is stirred evenly, is obtained
To egg yolk liquid；
(5) cake paste is prepared：Minced pumpkin obtained by step (1) is mixed with the egg yolk liquid obtained by step (4), hand operated mixing
To uniform, 80 parts of the Self- raising flour and egg white obtained by step (3) that then added in 80 mesh sieves are pasted, and are turned manually uniformly, are obtained egg
Cake is pasted；
(6) steamed cake：Cake paste obtained by step (5) is poured into the glass mold of swiped through oil, be put into steamer and steam
20min is cooled to room temperature to get pumpkin cake steaming.
2 embodiment of table, 2 cake steaming sensory evaluation scores
As shown in Table 2, pumpkin cake steaming surface texturisation is uniform made from embodiment 2, and soft flexible, inside is yellowish light
Pool and stomata is uniform, smooth exquisiteness；It is pure taste, soft, there is pumpkin flavor.Sensory evaluation scores are according to GB/T 24303-2009.
Embodiment 3：
The difference is that, it is 300s that vegetable oil, which is put into time for being heated in micro-wave oven, with embodiment 1.
3 comparative example of table, 3 cake steaming sensory evaluation scores
Comparative example 1：
With embodiment 1 the difference is that, using oven heat 1min.
4 comparative example of table, 1 cake steaming sensory evaluation scores
Comparative example 2：
The difference is that, 15 parts of xylitol is disposably added in embodiment 2.
5 comparative example of table, 2 cake steaming sensory evaluation scores
From table 1- tables 5, the sensory evaluation scores of cake steaming made from embodiment 1-3 especially exist apparently higher than comparative example 1,2
Uniformly whether the performance of aspect difference is more obvious for surface texturisation.
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.In the case of without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes will be apparent from for the those of ordinary skill in art field.
Claims (10)
1. a kind of production method of pumpkin flavor cake steaming, which is characterized in that the production method includes the following steps：
(1) minced pumpkin is prepared
Water is added in pumpkin after steaming, minced pumpkin is obtained after stirring；
(2) heated vegetable oil
Cooling will be placed after vegetable oil microwave heating；
(3) egg white paste is prepared：Salt is added in into egg white to be dismissed, and when air pocket occurs in egg white solution, adds in wood for the first time
Sugar alcohol, continue to beat to egg white thicken in thicker foam when, second adds in xylitol, continue to beat to albumen it is denser,
During the exquisiteness of surface, third time adds in xylitol, continues to beat to egg white solution without mobility, obtains egg white paste；
(4) egg yolk liquid is prepared
Vegetable oil after cooling in egg yolk and step (2) is mixed and stirred for uniformly, obtaining egg yolk liquid；
(5) cake paste is prepared
The egg yolk liquid that the minced pumpkin that step (1) obtains is obtained with step (4) is mixed evenly, then add in Self- raising flour with
The egg white paste that step (3) obtains turns uniformly, obtains cake paste；
(6) steamed cake
The cake paste that step (5) obtains is poured into mold, is steamed with steamer, pumpkin flavor cake steaming is obtained after cooling.
2. production method according to claim 1, wherein, by weight, the addition of each component is respectively：Pumpkin 57-
65 parts；55-60 parts of water；12-18 parts of vegetable oil；55-60 parts of egg white；0.5-1.5 parts of salt；The amount of addition xylitol is every time
4-5 parts；28-32 parts of egg yolk；70-80 parts of Self- raising flour.
3. production method according to claim 1, wherein, in step (1), pumpkin steaming time is 15-25min.
4. production method according to claim 1, wherein, in step (2), the time of microwave heating is 40-300s.
5. production method according to claim 1, wherein, in step (2), the time of microwave heating is 55-65s.
6. production method according to claim 1, wherein, the mesh of the grain size of the Self- raising flour≤80.
7. production method according to claim 1, wherein, in step (6), the die surface covers vegetable oil.
8. production method according to claim 1, wherein, in step (6), the time steamed is 15-25min.
9. production method according to claim 1, wherein, it is described to steam using normal domestic use steamer or electricity in step (6)
Pot for cooking rice.
10. there is the cake steaming of unique pumpkin flavor as made from the production method described in any one in claim 1-9.
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