CN109287996A - A kind of sweet potato powder steamed sponge cake and preparation method thereof - Google Patents

A kind of sweet potato powder steamed sponge cake and preparation method thereof Download PDF

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Publication number
CN109287996A
CN109287996A CN201811160293.4A CN201811160293A CN109287996A CN 109287996 A CN109287996 A CN 109287996A CN 201811160293 A CN201811160293 A CN 201811160293A CN 109287996 A CN109287996 A CN 109287996A
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potato powder
sweet potato
steamed sponge
sponge cake
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马贵成
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GUIZHOU YINJIANG COUNTY YIREN FOOD CO Ltd
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GUIZHOU YINJIANG COUNTY YIREN FOOD CO Ltd
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • 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

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Biotechnology (AREA)
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Abstract

The invention discloses a kind of sweet potato powder steamed sponge cakes, be made of raw material from the following weight: 75~125 parts of sweet potato powder, 40~70 parts of flour, 40~70 parts of wheat flour, 55~85 parts of pumpkin powder, 55~85 parts of potato powder, 35~65 parts of walnut, 5~15 parts of sodium bicarbonate, 10~30 parts of fruit ferment, 1~6 part of smilax, 2~5 parts of the root bark of white mulberry, 1~5 part of Radix Glycyrrhizae, 0.5~3 part of Radix Astragali, 0.5~1 part of root of kirilow rhodiola, 2~4 parts of dendrobium nobile, 5~10 parts of wormwood, 3~8 parts of cacumen biotae, 0.1~1 part of Flos Magnoliae Officinalis, 8~13 parts of leavening also disclose preparation method.The creative raw material that potato powder, walnut, ferment and sweet potato powder are applied to steamed sponge cake preparation together of the application, it is not only full of nutrition, steamed sponge cake kind and taste are also enriched, also with nourishing Yin and clearing heat, reinforcing stomach reg fluid, diuresis, decompression, anti-inflammatory and enhancing body's immunity good health-care efficacy.

Description

A kind of sweet potato powder steamed sponge cake and preparation method thereof
Technical field
The invention belongs to processing of farm products and steamed sponge cake production technical field more particularly to a kind of sweet potato powder steamed sponge cake and its preparations Method.
Background technique
Steamed sponge cake is initiated by the civil traditional snack in Xuwen County of Guangdong, is made earliest with sticky rice stewing, because its taste faint scent, It is full of nutrition, entrance is tender and tasty and refreshing and is that people like, be a kind of popular cake class food, be distributed widely in the north and south Square wide geographic area.It is propagated for many years, first replaces glutinous rice that steamed sponge cake is made with flour mostly, be aided with other condiments, so that the system of steamed sponge cake Make method more diversification, taste is more abundant.
Steamed sponge cake finished product color is as white as polished jade, the thin fresh perfume (or spice) like needle, news in hole assails the nostrils, it is agreeably sweet, glutinous without viscous to eat.It is most Big characteristic is that appropriate glutinous rice wine fermentation is added in the production process to form, full of nutrition, is especially suitable for the elderly, children's food With.
Sweet potato starch rich in, dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, calcium etc. More than 10 microelements and linoleic acid etc., nutritive value is very high, is known as the most balanced health food of nutrition by nutritionists.And And the annual output of sweet potato is very high, nearly all there is plantation throughout the country, but it is less by the food variety that sweet potato is processed, it cannot Meet the needs of people.
Sweet potato gal4 amino acid composition is similar to rice, it is necessary to which amino acid content is high, but the lysine lacked in rice Rich content in sweet potato, but also the alkaline elements such as K-Mg-Ca rich in, belong to a kind of physiological alkalinity food.Therefore, red Potato and rice collocation are edible, can enhance the nutritive value of staple food, be adjustable the acid-base balance of human body.In addition, sweet potato and be rich in meals Fiber and mucilage polysaccharides albumen etc. are eaten, is a kind of good health food.Meanwhile sweet potato and the reasonably combined of rice are eaten, gram Clothes eat the problem of sweet potato causes digestive discomfort；Sweet potato rice is very popular in our life.
In today that steamed sponge cake taste is less, kind is more single and people's taste is fastidious, sweet potato steamed sponge cakes are quietly generated.It is sending out Patented technology in cake added with starch from sweet potato or sweet potato has: a kind of sweet potato fermented rice cake and its production method, application publication number CN106942665A；A kind of sweet potato fermented rice cake and its production method, application publication number CN106173918A；A kind of starch from sweet potato hair The production method of cake, application publication number CN103211159A；The preparation method of sweet potato steamed sponge cakes, application publication number CN102048086A.But the product and preparation method thereof of potato powder, walnut and ferment still belongs in addition in sweet potato powder steamed sponge cake Blank.
Potato, Chinese medicine name is sweet in flavor, mild-natured, nontoxic.Major function are as follows: tonifying Qi, invigorating the spleen, anti-inflammatory.Parotitis is controlled, is scalded. " Hunan drug will ": tonifying middle-Jiao and Qi, strengthening the spleen and stomach, anti-inflammatory.Potato powder is a kind of starch of the similar flour made of potato.Potato Also known as potato, because potato is adventive, the people that China's many plants area at first cry its potato.The powder made of potato Also just it is called potato powder.A kind of fast food of Tujia settlement, the Tus, in addition than current instant noodles also than Fastly.
Walnut, also known as English walnut, Qiang peach are juglandaceae plant.With almond, cashew nut, fibert and referred to as world-renowned " four is big Dry fruit ".Walnut kernel nutrient rich in, every hectogram 15~20g containing protein, fat is more, and 10 grams of carbohydrate；And Contain the various trace elements such as calcium needed by human, phosphorus, iron and the multivitamins such as minerals and carrotene, riboflavin. It is beneficial to human body.It is deep by one of favorite nut based food of common people.
Ferment is also enzyme, is a kind of substance with special bioactivity being made of amino acid, it is present in all work Animal and plant body in, be maintain body normal function, digest food, a kind of necessary material of the vital movements such as repair tissue.Ferment It is plain almost to participate in all vital movements: to ponder a problem, move, sleep, breathing, indignation, sobbing or secretion hormone etc. are all It is the action result centered on ferment.The catalytic action of ferment urges the biochemical reaction of body, urges biological phenomena It carries out.The chemical nature of enzyme is protein, therefore it also has level-one, second level, three-level or even quaternary structure.By its molecular group At difference, simple enzyme and desmoenzyme can be divided into.Only it is known as simple enzyme containing protein；Desmoenzyme is then by zymoprotein and auxiliary Factor composition.For example, most of hydrolases are made of protein merely；Flavin mononucleotide enzyme is then by zymoprotein and confactor Composition.Zymoprotein in desmoenzyme is protein portion, and confactor is non-protein portion, and only the two is combined into holoenzyme With catalytic activity.
Summary of the invention
The present invention is in order to solve the above technical problems, provide a kind of sweet potato powder steamed sponge cake and preparation method thereof.The application creates Property potato powder, walnut, ferment and sweet potato powder are applied to together steamed sponge cake preparation raw material, enrich steamed sponge cake kind and mouth Taste meets taste precisians now to the chance for the people's more more options for liking steamed sponge cake；；The application steamed sponge cake preparation method Simply, easy to operate, greatly retain the effective component of each raw material, wherein fruit ferment and leavening are in sterilizing Just be added afterwards, one is that of avoiding the nutritional ingredient of high temperature ferment, but avoid miscellaneous bacteria interference cause fermentation cannot smoothly into Row.
In order to reach purpose described above, the invention adopts the following technical scheme:
A kind of sweet potato powder steamed sponge cake, is made of raw material from the following weight: 75~125 parts of sweet potato powder, 40~70 parts of flour, small 40~70 parts of flour, 55~85 parts of pumpkin powder, 55~85 parts of potato powder, 35~65 parts of walnut, 5~15 parts of sodium bicarbonate, fruit 10~30 parts of ferment, 1~6 part of smilax, 2~5 parts of the root bark of white mulberry, 1~5 part of Radix Glycyrrhizae, 0.5~3 part of Radix Astragali, root of kirilow rhodiola 0.5~1 Part, 2~4 parts of dendrobium nobile, 5~10 parts of wormwood, 3~8 parts of cacumen biotae, 0.1~1 part of Flos Magnoliae Officinalis, 8~13 parts of leavening.
Further, a kind of sweet potato powder steamed sponge cake, is made of raw material from the following weight: 85~115 parts of sweet potato powder, 50~60 parts of flour, 50~60 parts of wheat flour, 65~75 parts of pumpkin powder, 65~75 parts of potato powder, 45~55 parts of walnut, bicarbonate 6~14 parts of sodium, 15~25 parts of fruit ferment, 2~5 parts of smilax, 3~4 parts of the root bark of white mulberry, 2~4 parts of Radix Glycyrrhizae, 1~2.5 part of Radix Astragali, 0.6~0.9 part of root of kirilow rhodiola, 2.5~3.5 parts of dendrobium nobile, 6~9 parts of wormwood, 4~7 parts of cacumen biotae, 0.2~0.9 part of Flos Magnoliae Officinalis, fermentation 9~12 parts of agent.
Further, a kind of sweet potato powder steamed sponge cake, is made of raw material from the following weight: 100 parts of sweet potato powder, flour 55 parts, 55 parts of wheat flour, 60 parts of pumpkin powder, 60 parts of potato powder, 50 parts of walnut, 10 parts of sodium bicarbonate, 20 parts of fruit ferment, soil Fu 3 parts of Siberian cocklebur, 3.5 parts of the root bark of white mulberry, 3 parts of Radix Glycyrrhizae, 1.8 parts of Radix Astragali, 0.7 part of root of kirilow rhodiola, 3 parts of dendrobium nobile, 7 parts of wormwood, 5.5 parts of cacumen biotae, 0.5 part of Flos Magnoliae Officinalis, 10 parts of leavening.
Further, the leavening is made of the strain of following parts by weight: 3~7 parts of lactobacillus plantarum, saccharomyces cerevisiae 5 ~9 parts, 2~5 parts of aspergillus oryzae, 1~3 part of aspergillus niger, 2~4 parts of bacillus laterosporus, 1~3 part of bafillus natto, lactic acid bacteria 0.1~1 part, 1~4 part of Bifidobacterium.
Further, a kind of preparation method of sweet potato powder steamed sponge cake as described above, comprising the following steps:
(1) smilax, the root bark of white mulberry, Radix Glycyrrhizae, Radix Astragali, root of kirilow rhodiola, dendrobium nobile, wormwood, cacumen biotae and thickness are weighed in parts by weight After being respectively washed completely, 8~10 times of Radix Astragali of mountain spring water is added in Piao Hua, is turned small fire after high fire is boiled and is decocted 7~8h, crosses and filter out Slag obtains filtrate；
(2) walnut is cut into the fritter of 0.3~0.6cm long, 3~5h of heat-insulation soaking in the filtrate that step (1) obtains is added, It is then fed into cooking machine and is ground into juice；
(3) sweet potato powder being sent into baking box and being baked to water content is 9~13%, and flour, wheat flour, pumpkin is then added Powder and potato powder are uniformly mixed, ultra-high temperature sterilization, and the slurry of fruit ferment, leavening and step (2) is added after being cooled to room temperature Juice is kneaded into dough；
(4) then as the 3.5~5h that ferments at 30~36 DEG C sterile sodium bicarbonate is added, after mixing in dough It is sent into steamed sponge cake mold, obtains steamed sponge cake semi-finished product；
(5) the steamed sponge cake semi-finished product of step (4) are sent into food steamer and use 35~45min of steamed, after being cooled to 30 DEG C or less, Vacuum packaging is to get the sweet potato powder steamed sponge cake.
Further, in step (3), the ultrapasteurized temperature is 121~125 DEG C, and pressure is 50~80Mpa, Retention time is 15~20min.
Further, in step (3), the temperature of the baking is 65~75 DEG C, and the time is 4~6h.
Further, in step (5), the pressure of the steam is 250~350Mpa, and temperature is 100 DEG C；The vacuum packet The vacuum degree of dress is -20~-10Mpa.
Since present invention employs above technical schemes, have the advantages that
(1) what the application was creative is applied to potato powder, walnut, ferment and sweet potato powder the raw material of steamed sponge cake preparation together, Steamed sponge cake kind and taste are enriched, to the chance for the people's more more options for liking steamed sponge cake, meets taste precisians now.
(2) steamed sponge cake made from the application is full of nutrition, and finished product taste faint scent, entrance are tender and tasty and refreshing, from sense organ its Color is as white as polished jade, the thin fresh perfume (or spice) like needle, news in hole assails the nostrils, eats agreeably sweet, glutinous without viscous, the mouthfeel with existing steamed sponge cake, tool There are nourishing Yin and clearing heat, reinforcing stomach reg fluid, diuresis, decompression, anti-inflammatory and enhancing body's immunity good health-care efficacy.
(3) the application steamed sponge cake preparation method is simple, easy to operate, greatly retains the effective component of each raw material, Wherein, fruit ferment and leavening are just added after sterilization, and one is that of avoiding the nutritional ingredient of high temperature ferment, but keeps away Exempting from miscellaneous bacteria interference causes fermentation that cannot go on smoothly.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit Range.
Embodiment 1
A kind of sweet potato powder steamed sponge cake, is made of raw material from the following weight: 75 parts of sweet potato powder, 40 parts of flour, 40 parts of wheat flour, 55 parts of pumpkin powder, 55 parts of potato powder, 35 parts of walnut, 5 parts of sodium bicarbonate, 10 parts of fruit ferment, 1 part of smilax, 2 parts of the root bark of white mulberry, 1 part of Radix Glycyrrhizae, 0.5 part of Radix Astragali, 0.5 part of root of kirilow rhodiola, 2 parts of dendrobium nobile, 5 parts of wormwood, 3 parts of cacumen biotae, 0.1 part of Flos Magnoliae Officinalis, leavening 8 Part.
Further, the leavening is made of the strain of following parts by weight: 3 parts of lactobacillus plantarum, 5 parts of saccharomyces cerevisiae, 2 parts of aspergillus oryzae, 1 part of aspergillus niger, 2 parts of bacillus laterosporus, 1 part of bafillus natto, 0.1 part of lactic acid bacteria, 1 part of Bifidobacterium.
A kind of preparation method of sweet potato powder steamed sponge cake as described above, comprising the following steps:
(1) smilax, the root bark of white mulberry, Radix Glycyrrhizae, Radix Astragali, root of kirilow rhodiola, dendrobium nobile, wormwood, cacumen biotae and thickness are weighed in parts by weight After being respectively washed completely, 8 times of Radix Astragali of mountain spring water is added in Piao Hua, is turned small fire after high fire is boiled and is decocted 7h, filtering and removing slag obtain Filtrate；
(2) walnut is cut into the fritter of 0.3cm long, heat-insulation soaking 3h in the filtrate that step (1) obtains is added, is then fed into Cooking machine is ground into juice；
(3) by sweet potato powder be sent into baking box in be baked to water content be 9%, then be added flour, wheat flour, pumpkin powder and Potato powder is uniformly mixed, ultra-high temperature sterilization, and the juice of fruit ferment, leavening and step (2) is added after being cooled to room temperature, It is kneaded into dough；The ultrapasteurized temperature is 121 DEG C, pressure 50Mpa, retention time 15min；The temperature of the baking Degree is 65 DEG C, time 4h；
(4) then dough is added sterile sodium bicarbonate, is sent into steamed sponge cake after mixing as the 3.5h that ferments at 30 DEG C In mold, steamed sponge cake semi-finished product are obtained；
(5) the steamed sponge cake semi-finished product of step (4) are sent into food steamer and use steamed 35min, after being cooled to 30 DEG C or less, vacuum Packaging is to get the sweet potato powder steamed sponge cake；The pressure of the steam is 250Mpa, and temperature is 100 DEG C；The vacuum-packed vacuum Degree is -20Mpa.
Embodiment 2
A kind of sweet potato powder steamed sponge cake, is made of raw material from the following weight: 125 parts of sweet potato powder, 70 parts of flour, wheat flour 70 Part, 85 parts of pumpkin powder, 85 parts of potato powder, 65 parts of walnut, 15 parts of sodium bicarbonate, 30 parts of fruit ferment, 6 parts of smilax, the root bark of white mulberry 5 Part, 5 parts of Radix Glycyrrhizae, 3 parts of Radix Astragali, 1 part of root of kirilow rhodiola, 4 parts of dendrobium nobile, 10 parts of wormwood, 8 parts of cacumen biotae, 1 part of Flos Magnoliae Officinalis, 13 parts of leavening.
Further, the leavening is made of the strain of following parts by weight: 7 parts of lactobacillus plantarum, 9 parts of saccharomyces cerevisiae, 5 parts of aspergillus oryzae, 3 parts of aspergillus niger, 4 parts of bacillus laterosporus, 3 parts of bafillus natto, 1 part of lactic acid bacteria, 4 parts of Bifidobacterium.
A kind of preparation method of sweet potato powder steamed sponge cake as described above, comprising the following steps:
(1) smilax, the root bark of white mulberry, Radix Glycyrrhizae, Radix Astragali, root of kirilow rhodiola, dendrobium nobile, wormwood, cacumen biotae and thickness are weighed in parts by weight After being respectively washed completely, 10 times of Radix Astragali of mountain spring water is added in Piao Hua, is turned small fire after high fire is boiled and is decocted 8h, filtering and removing slag obtain Filtrate；
(2) walnut is cut into the fritter of 0.6cm long, heat-insulation soaking 5h in the filtrate that step (1) obtains is added, is then fed into Cooking machine is ground into juice；
(3) sweet potato powder being sent into baking box and being baked to water content is 13%, and flour, wheat flour, pumpkin powder is then added It with potato powder, is uniformly mixed, ultra-high temperature sterilization, the slurry of fruit ferment, leavening and step (2) is added after being cooled to room temperature Juice is kneaded into dough；The ultrapasteurized temperature is 125 DEG C, pressure 80Mpa, retention time 20min；The baking Temperature be 75 DEG C, time 6h；
(4) then sterile sodium bicarbonate is added as the 5h that ferments at 36 DEG C in dough, is sent into steamed sponge cake mould after mixing In tool, steamed sponge cake semi-finished product are obtained；
(5) the steamed sponge cake semi-finished product of step (4) are sent into food steamer and use steamed 45min, after being cooled to 30 DEG C or less, vacuum Packaging is to get the sweet potato powder steamed sponge cake；The pressure of the steam is 350Mpa, and temperature is 100 DEG C；The vacuum-packed vacuum Degree is -10Mpa.
Embodiment 3
A kind of sweet potato powder steamed sponge cake, is made of raw material from the following weight: 85 parts of sweet potato powder, 50 parts of flour, 50 parts of wheat flour, 65 parts of pumpkin powder, 65 parts of potato powder, 45 parts of walnut, 6 parts of sodium bicarbonate, 15 parts of fruit ferment, 2 parts of smilax, 3 parts of the root bark of white mulberry, 2 parts of Radix Glycyrrhizae, 1 part of Radix Astragali, 0.6 part of root of kirilow rhodiola, 2.5 parts of dendrobium nobile, 6 parts of wormwood, 4 parts of cacumen biotae, 0.2 part of Flos Magnoliae Officinalis, leavening 9 Part.
Further, the leavening is made of the strain of following parts by weight: 4 parts of lactobacillus plantarum, 6 parts of saccharomyces cerevisiae, 3 parts of aspergillus oryzae, 1.5 parts of aspergillus niger, 2.5 parts of bacillus laterosporus, 1.5 parts of bafillus natto, 0.2 part of lactic acid bacteria, bifid bar 2 parts of bacterium.
A kind of preparation method of sweet potato powder steamed sponge cake as described above, comprising the following steps:
(1) smilax, the root bark of white mulberry, Radix Glycyrrhizae, Radix Astragali, root of kirilow rhodiola, dendrobium nobile, wormwood, cacumen biotae and thickness are weighed in parts by weight Piao Hua, be respectively washed it is clean after, 8.5 times of Radix Astragali of mountain spring water is added, turns small fire after high fire is boiled and decocts 7.2h, filtering and removing slag, Obtain filtrate；
(2) walnut is cut into the fritter of 0.4cm long, heat-insulation soaking 3.5h in the filtrate that step (1) obtains is added, then send Enter cooking machine and is ground into juice；
(3) sweet potato powder being sent into baking box and being baked to water content is 10%, and flour, wheat flour, pumpkin powder is then added It with potato powder, is uniformly mixed, ultra-high temperature sterilization, the slurry of fruit ferment, leavening and step (2) is added after being cooled to room temperature Juice is kneaded into dough；The ultrapasteurized temperature is 122 DEG C, pressure 60Mpa, retention time 16min；The baking Temperature be 66 DEG C, time 4.5h；
(4) then sterile sodium bicarbonate is added as the 4h that ferments at 31 DEG C in dough, is sent into steamed sponge cake mould after mixing In tool, steamed sponge cake semi-finished product are obtained；
(5) the steamed sponge cake semi-finished product of step (4) are sent into food steamer and use steamed 36min, after being cooled to 30 DEG C or less, vacuum Packaging is to get the sweet potato powder steamed sponge cake；The pressure of the steam is 260Mpa, and temperature is 100 DEG C；The vacuum-packed vacuum Degree is -12Mpa.
Embodiment 4
A kind of sweet potato powder steamed sponge cake, is made of raw material from the following weight: 115 parts of sweet potato powder, 60 parts of flour, wheat flour 60 Part, 75 parts of pumpkin powder, 75 parts of potato powder, 55 parts of walnut, 14 parts of sodium bicarbonate, 25 parts of fruit ferment, 5 parts of smilax, the root bark of white mulberry 4 Part, 4 parts of Radix Glycyrrhizae, 2.5 parts of Radix Astragali, 0.9 part of root of kirilow rhodiola, 3.5 parts of dendrobium nobile, 9 parts of wormwood, 7 parts of cacumen biotae, 0.9 part of Flos Magnoliae Officinalis, fermentation 12 parts of agent.
Further, the leavening is made of the strain of following parts by weight: 6 parts of lactobacillus plantarum, 8 parts of saccharomyces cerevisiae, 4 parts of aspergillus oryzae, 2.5 parts of aspergillus niger, 3.5 parts of bacillus laterosporus, 2.5 parts of bafillus natto, 0.9 part of lactic acid bacteria, bifid bar 3 parts of bacterium.
A kind of preparation method of sweet potato powder steamed sponge cake as described above, comprising the following steps:
(1) smilax, the root bark of white mulberry, Radix Glycyrrhizae, Radix Astragali, root of kirilow rhodiola, dendrobium nobile, wormwood, cacumen biotae and thickness are weighed in parts by weight Piao Hua, be respectively washed it is clean after, 9.5 times of Radix Astragali of mountain spring water is added, turns small fire after high fire is boiled and decocts 7.8h, filtering and removing slag, Obtain filtrate；
(2) walnut is cut into the fritter of 0.5cm long, heat-insulation soaking 4.5h in the filtrate that step (1) obtains is added, then send Enter cooking machine and is ground into juice；
(3) sweet potato powder being sent into baking box and being baked to water content is 12%, and flour, wheat flour, pumpkin powder is then added It with potato powder, is uniformly mixed, ultra-high temperature sterilization, the slurry of fruit ferment, leavening and step (2) is added after being cooled to room temperature Juice is kneaded into dough；The ultrapasteurized temperature is 124 DEG C, pressure 70Mpa, retention time 19min；The baking Temperature be 73 DEG C, time 5.5h；
(4) then dough is added sterile sodium bicarbonate, is sent into steamed sponge cake after mixing as the 4.5h that ferments at 35 DEG C In mold, steamed sponge cake semi-finished product are obtained；
(5) the steamed sponge cake semi-finished product of step (4) are sent into food steamer and use steamed 43min, after being cooled to 30 DEG C or less, vacuum Packaging is to get the sweet potato powder steamed sponge cake；The pressure of the steam is 330Mpa, and temperature is 100 DEG C；The vacuum-packed vacuum Degree is -18Mpa.
Embodiment 5
A kind of sweet potato powder steamed sponge cake, is made of raw material from the following weight: 100 parts of sweet potato powder, 55 parts of flour, wheat flour 55 Part, 60 parts of pumpkin powder, 60 parts of potato powder, 50 parts of walnut, 10 parts of sodium bicarbonate, 20 parts of fruit ferment, 3 parts of smilax, the root bark of white mulberry 3.5 parts, 3 parts of Radix Glycyrrhizae, 1.8 parts of Radix Astragali, 0.7 part of root of kirilow rhodiola, 3 parts of dendrobium nobile, 7 parts of wormwood, 5.5 parts of cacumen biotae, 0.5 part of Flos Magnoliae Officinalis, 10 parts of leavening.
Further, the leavening is made of the strain of following parts by weight: 5 parts of lactobacillus plantarum, 7 parts of saccharomyces cerevisiae, 3.5 parts of aspergillus oryzae, 2 parts of aspergillus niger, 3 parts of bacillus laterosporus, 2 parts of bafillus natto, 0.5 part of lactic acid bacteria, Bifidobacterium 2.5 Part.
A kind of preparation method of sweet potato powder steamed sponge cake as described above, comprising the following steps:
(1) smilax, the root bark of white mulberry, Radix Glycyrrhizae, Radix Astragali, root of kirilow rhodiola, dendrobium nobile, wormwood, cacumen biotae and thickness are weighed in parts by weight After being respectively washed completely, 9 times of Radix Astragali of mountain spring water is added in Piao Hua, is turned small fire after high fire is boiled and is decocted 7.5h, filtering and removing slag obtain To filtrate；
(2) walnut is cut into the fritter of 0.45cm long, heat-insulation soaking 4h in the filtrate that step (1) obtains is added, then send Enter cooking machine and is ground into juice；
(3) sweet potato powder being sent into baking box and being baked to water content is 10.5%, and flour, wheat flour, pumpkin is then added Powder and potato powder are uniformly mixed, ultra-high temperature sterilization, and the slurry of fruit ferment, leavening and step (2) is added after being cooled to room temperature Juice is kneaded into dough；The ultrapasteurized temperature is 123 DEG C, pressure 65Mpa, retention time 17min；The baking Temperature be 70 DEG C, time 5h；
(4) then dough is added sterile sodium bicarbonate, is sent into steamed sponge cake after mixing as the 4.2h that ferments at 33 DEG C In mold, steamed sponge cake semi-finished product are obtained；
(5) the steamed sponge cake semi-finished product of step (4) are sent into food steamer and use steamed 40min, after being cooled to 30 DEG C or less, vacuum Packaging is to get the sweet potato powder steamed sponge cake；The pressure of the steam is 300Mpa, and temperature is 100 DEG C；The vacuum-packed vacuum Degree is -15Mpa.
Comparative example 1
It is carried out according to the embodiment in patent application publication number CN106942665A.
Comparative example 2
It is carried out according to the embodiment in patent application publication number CN106173918A.
Comparative example 3
It is carried out according to the embodiment in patent application publication number CN103211159A.
Comparative example 4
It is carried out according to the embodiment in patent application publication number CN102048086A.
The technical effect can be reached in order to further illustrate the present invention, do following experiment:
One, toxicity test
Healthy mice 120 are taken, stochastic averagina is divided into 6 groups, and investigational agent small dose group is administered once daily, each 30mg；In Dosage group is administered three times a day, each 50mg；Large dosage group daily administration 6 times, each 80mg；Blank control group is to the clear of equivalent Water；Tested according to acute oral toxicity, investigational agent is small, in, large dosage group administration concentration it is all the same, successive administration 15d is normal to drink Food drinking-water, is observed continuously, control group is same.Observation index is the weight of animals growth pattern, activity condition, diet situation, excrement feelings Condition and death condition.As a result, each group mouse finds that each group activity, diet drinking-water, excrement situation are normal without intoxication conditions, None is dead, and there was no significant difference with blank control group for body weights.Test Summary: experiments have shown that sweet potato powder made from the application Steamed sponge cake is safe and non-toxic.
Two, sense organ and healthcare function evaluation
Sweet potato powder steamed sponge cake made from the embodiment of the present application 1~5 and comparative example 1~4 is tasted and carried out to volunteer Sensory evaluation, every volunteer patient's urgent urination, frequent micturition, stomachache, gastric acid, gastritis, hypertension, it is out of strength, often have fever and four limbs acid One of symptoms such as soft or more than one.It is evaluated using routine evaluations method, after steamed sponge cake is cooked, volunteer is allowed to carry out The sensory evaluation of color, fragrance, mouthfeel, flavour.Volunteer according to the color of steamed sponge cake, fragrance, mouthfeel, this four sense organs of flavour because Son is given a mark item by item, and to edible front and back illness situation of change and itself experiences the health care to steamed sponge cake after continuous edible four weeks Function scores, and scoring uses hundred-mark system.Steamed sponge cake Analyses Methods for Sensory Evaluation Results is as shown in table 1 below.
Table 1
As shown in Table 1, the application sweet potato powder steamed sponge cake is slightly better than comparative example method system on color, fragrance, mouthfeel, flavour The steamed sponge cake obtained, obtains the favorable comment of numerous volunteers；After volunteer's steamed sponge cake four weeks made from edible the application, itself illness is obtained Good improvement, body immunity are enhanced, and have good healthcare function, and 1~4 healthcare function of comparative example is very poor.
In conclusion potato powder, walnut, ferment and sweet potato powder are applied to prepared by steamed sponge cake by the application creativeness together Raw material enriches steamed sponge cake kind and taste, and to the chance for the people's more more options for liking steamed sponge cake, it is fastidious to meet taste now People；Steamed sponge cake obtained is full of nutrition, and finished product taste faint scent, entrance are tender and tasty and refreshing, from sense organ its color it is as white as polished jade, The thin fresh perfume (or spice) like needle, news in hole assails the nostrils, eats agreeably sweet, glutinous without viscous, the mouthfeel with existing steamed sponge cake, with nourishing Yin and clearing heat, benefit Stomach promotes the production of body fluid, diuresis, decompression, anti-inflammatory and enhancing body's immunity good health-care efficacy；Steamed sponge cake preparation method is simple, operation letter Just, greatly retaining the effective component of each raw material, wherein fruit ferment and leavening are just added after sterilization, and one It is that of avoiding the nutritional ingredient of high temperature ferment, but miscellaneous bacteria interference is avoided to cause fermentation that cannot go on smoothly.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie In the case where without departing from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, nothing By from the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended Claim rather than above description limit, it is intended that by the institute in the meaning and scope for the equivalent loins for falling in claim It changes and includes within protection scope of the present invention.

Claims (8)

1. a kind of sweet potato powder steamed sponge cake, which is characterized in that be made of raw material from the following weight: 75~125 parts of sweet potato powder, flour 40 ~70 parts, 40~70 parts of wheat flour, 55~85 parts of pumpkin powder, 55~85 parts of potato powder, 35~65 parts of walnut, sodium bicarbonate 5~ 15 parts, 10~30 parts of fruit ferment, 1~6 part of smilax, 2~5 parts of the root bark of white mulberry, 1~5 part of Radix Glycyrrhizae, 0.5~3 part of Radix Astragali, red scape It 0.5~1 part, 2~4 parts of dendrobium nobile, 5~10 parts of wormwood, 3~8 parts of cacumen biotae, 0.1~1 part of Flos Magnoliae Officinalis, 8~13 parts of leavening.
2. a kind of sweet potato powder steamed sponge cake according to claim 1, which is characterized in that be made of raw material from the following weight: red 85~115 parts of potato powder, 50~60 parts of flour, 50~60 parts of wheat flour, 65~75 parts of pumpkin powder, 65~75 parts of potato powder, walnut 45~55 parts, 6~14 parts of sodium bicarbonate, 15~25 parts of fruit ferment, 2~5 parts of smilax, 3~4 parts of the root bark of white mulberry, Radix Glycyrrhizae 2~4 Part, 1~2.5 part of Radix Astragali, 0.6~0.9 part of root of kirilow rhodiola, 2.5~3.5 parts of dendrobium nobile, 6~9 parts of wormwood, 4~7 parts of cacumen biotae, Cortex Magnoliae Officinalis Spend 0.2~0.9 part, 9~12 parts of leavening.
3. a kind of sweet potato powder steamed sponge cake according to claim 1, which is characterized in that be made of raw material from the following weight: red 100 parts of potato powder, 55 parts of flour, 55 parts of wheat flour, 60 parts of pumpkin powder, 60 parts of potato powder, 50 parts of walnut, 10 parts of sodium bicarbonate, water 20 parts of fruit ferment, 3 parts of smilax, 3.5 parts of the root bark of white mulberry, 3 parts of Radix Glycyrrhizae, 1.8 parts of Radix Astragali, 0.7 part of root of kirilow rhodiola, 3 parts of dendrobium nobile, wormwood 7 Part, 5.5 parts of cacumen biotae, 0.5 part of Flos Magnoliae Officinalis, 10 parts of leavening.
4. described in any item a kind of sweet potato powder steamed sponge cakes according to claim 1~3, it is characterised in that: the leavening is by following The strain of parts by weight is made: 3~7 parts of lactobacillus plantarum, 5~9 parts of saccharomyces cerevisiae, 2~5 parts of aspergillus oryzae, 1~3 part of aspergillus niger, side 2~4 parts of spore bacillus, 1~3 part of bafillus natto, 0.1~1 part of lactic acid bacteria, 1~4 part of Bifidobacterium.
5. a kind of preparation method of such as described in any item sweet potato powder steamed sponge cakes of Claims 1 to 4, which is characterized in that including following Step:
(1) smilax, the root bark of white mulberry, Radix Glycyrrhizae, Radix Astragali, root of kirilow rhodiola, dendrobium nobile, wormwood, cacumen biotae magnolia obovata flower are weighed in parts by weight, After being respectively washed completely, 8~10 times of Radix Astragali of mountain spring water is added, turns small fire after high fire is boiled and decocts 7~8h, filtering and removing slag obtain To filtrate；
(2) walnut is cut into the fritter of 0.3~0.6cm long, 3~5h of heat-insulation soaking in the filtrate that step (1) obtains is added, then It is sent into cooking machine and is ground into juice；
(3) by sweet potato powder be sent into baking box in be baked to water content be 9~13%, then be added flour, wheat flour, pumpkin powder and Potato powder is uniformly mixed, ultra-high temperature sterilization, and the juice of fruit ferment, leavening and step (2) is added after being cooled to room temperature, It is kneaded into dough；
(4) then dough is added sterile sodium bicarbonate, be sent into after mixing as the 3.5~5h that ferments at 30~36 DEG C In steamed sponge cake mold, steamed sponge cake semi-finished product are obtained；
(5) the steamed sponge cake semi-finished product of step (4) are sent into food steamer and use 35~45min of steamed, after being cooled to 30 DEG C or less, vacuum Packaging is to get the sweet potato powder steamed sponge cake.
6. a kind of preparation method of sweet potato powder steamed sponge cake according to claim 5, it is characterised in that: described super in step (3) The temperature of high-temperature sterilization is 121~125 DEG C, and pressure is 50~80Mpa, and the retention time is 15~20min.
7. a kind of preparation method of sweet potato powder steamed sponge cake according to claim 5, it is characterised in that: in step (3), the baking Roasting temperature is 65~75 DEG C, and the time is 4~6h.
8. a kind of preparation method of sweet potato powder steamed sponge cake according to claim 5, it is characterised in that: in step (5), the steaming The pressure of vapour is 250~350Mpa, and temperature is 100 DEG C；The vacuum-packed vacuum degree is -20~-10Mpa.
CN201811160293.4A 2018-09-30 2018-09-30 A kind of sweet potato powder steamed sponge cake and preparation method thereof Pending CN109287996A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103211159A (en) * 2013-03-22 2013-07-24 高雷 Production method of sweet potato starch steamed sponge cake
KR101678952B1 (en) * 2016-10-06 2016-12-06 사단법인 웰빙황토고구마사업단 Five color into the bread manufacturing method ornithine widening the sweet potato jam
CN106942665A (en) * 2017-01-20 2017-07-14 姚逍逸 A kind of processing method of Ipomoea batatas fermented rice cake
CN107788369A (en) * 2017-11-29 2018-03-13 黄桂月 A kind of zanba, roasted qingke barley flour health caring noodles and preparation method thereof
CN107897692A (en) * 2017-11-16 2018-04-13 李元兵 A kind of manufacture craft of ferment steamed sponge cake dry powder and the steamed sponge cake that ferments
CN108029955A (en) * 2017-12-29 2018-05-15 黄河三角洲京博化工研究院有限公司 A kind of selenium-rich steamed bun and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103211159A (en) * 2013-03-22 2013-07-24 高雷 Production method of sweet potato starch steamed sponge cake
KR101678952B1 (en) * 2016-10-06 2016-12-06 사단법인 웰빙황토고구마사업단 Five color into the bread manufacturing method ornithine widening the sweet potato jam
CN106942665A (en) * 2017-01-20 2017-07-14 姚逍逸 A kind of processing method of Ipomoea batatas fermented rice cake
CN107897692A (en) * 2017-11-16 2018-04-13 李元兵 A kind of manufacture craft of ferment steamed sponge cake dry powder and the steamed sponge cake that ferments
CN107788369A (en) * 2017-11-29 2018-03-13 黄桂月 A kind of zanba, roasted qingke barley flour health caring noodles and preparation method thereof
CN108029955A (en) * 2017-12-29 2018-05-15 黄河三角洲京博化工研究院有限公司 A kind of selenium-rich steamed bun and preparation method thereof

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