CN112889872A - Cake with highland barley powder as basic raw material and cake making method - Google Patents
Cake with highland barley powder as basic raw material and cake making method Download PDFInfo
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Classifications
-
- 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
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a cake taking highland barley flour as a basic raw material and a cake making method, wherein the cake comprises the following raw materials in parts by weight: 560 portions and 840 portions of highland barley powder, 960 portions and 1440 portions of eggs, 320 portions and 480 portions of white granulated sugar and 560 portions to 840 portions of edible oil. By taking the highland barley flour, the eggs, the white granulated sugar and the edible oil as basic materials and adopting a proper formula recombination and improved process flow, the defects that the low gluten property and the loose type of the highland barley are not beneficial to making cakes are overcome, and the limitation that the cakes can be made only by taking the wheat flour as the basic material is solved, so that the cake can be made by taking the highland barley flour as the basic raw material.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a cake taking highland barley flour as a basic raw material and a cake making method.
Background
Cakes are popular food, and are usually made from wheat flour as a main material and eggs, sugar and the like as auxiliary materials, and because the sugar content and the fat content are too high, the cakes are not beneficial to the physical health of consumers. The highland barley flour has the characteristics of high protein, high fiber, high vitamin, low fat, low sugar and the like, and is considered as an important material for making healthier cakes.
However, the low gluten property and the loose property of the highland barley flour are not beneficial to the cake making, so the highland barley flour in the formula for making the cake at present can only be used as an auxiliary material for making the cake, and the basic material of the cake is still wheat flour.
Therefore, there is a need for a way to make cake recipes with highland barley flour as a base material.
Disclosure of Invention
The embodiment of the invention provides a cake taking highland barley flour as a basic raw material and a cake making method, and the cake can be made by taking highland barley flour as the basic raw material.
In a first aspect, the embodiment of the invention provides a cake with highland barley flour as a basic material, which comprises the following raw materials in parts by weight:
560 portions and 840 portions of highland barley powder, 960 portions and 1440 portions of eggs, 320 portions and 480 portions of white granulated sugar and 560 portions to 840 portions of edible oil;
preferably, the first and second electrodes are formed of a metal,
the material comprises the following raw materials in parts by weight:
700 parts of highland barley powder, 1200 parts of eggs, 400 parts of white granulated sugar and 700 parts of edible oil.
Preferably, the first and second electrodes are formed of a metal,
the highland barley powder is prepared by the following method:
after impurities in the mature highland barley are screened out, the highland barley is soaked by saline water;
drying the screened and soaked highland barley, and removing the skin of the highland barley;
placing the peeled highland barley into a closed container, heating to 180 ℃, frying for 15 minutes, cooling the fried highland barley, and grinding the highland barley into powder;
and (3) sieving the ground highland barley powder with a 80-mesh sieve, and filtering to obtain the highland barley powder.
Preferably, the first and second electrodes are formed of a metal,
the material further comprises the following raw materials in parts by weight:
80-120 parts of maltose, 80-120 parts of high fructose corn syrup, 80-120 parts of trehalose, 64-96 parts of milk powder, 16-24 parts of emulsifier, 12.8-19.2 parts of gelatin, 9.6-14.4 parts of baking powder and 4.8-7.2 parts of salt.
Preferably, the first and second electrodes are formed of a metal,
the material further comprises the following raw materials in parts by weight:
100 parts of maltose, 100 parts of fructose syrup, 100 parts of trehalose, 80 parts of milk powder, 20 parts of emulsifier, 16 parts of gelatin, 12 parts of baking powder and 6 parts of salt.
In a second aspect, an embodiment of the present invention provides a method for making a cake with highland barley flour as a basic material, which includes:
weighing the raw materials according to the weight part ratio;
putting the weighed raw materials into a stirring cylinder, stirring at 80-100rpm for 3-6 minutes, and then stirring at 160-200rpm for 5-10 minutes until the beating specific gravity is 0.4-0.7, so as to form the cake paste.
Pouring the cake paste into a cake mould, and putting the cake paste into an oven to bake for 13-25 minutes at 170-220 ℃;
and after baking, cooling for 20-50 minutes at normal temperature for shaping to obtain the cake.
Preferably, the first and second electrodes are formed of a metal,
said injecting said cake batter into a mold comprising:
pouring the cake paste into a cake mould, wherein the addition amount of the cake paste is two thirds of the capacity of the cake mould;
and dropping the cake mould injected with the cake paste from a position 5-10cm away from the operating platform, and repeating for 2-3 times to discharge the air in the cake paste.
Preferably, the first and second electrodes are formed of a metal,
before the cake paste is injected into the mold, the method further comprises the following steps:
and coating a layer of edible oil on the cake mould.
Preferably, the first and second electrodes are formed of a metal,
after obtaining the cake, the method further comprises the following steps:
and (3) packaging the cake on a horizontal packaging machine in a vacuum environment, and performing radiation sterilization for 8-10 minutes by using a radiation dosage of 10-50 kGy by using a radiation A sterilization method.
Preferably, the first and second electrodes are formed of a metal,
before the raw materials are weighed according to the weight part ratio, the method also comprises the following steps:
after impurities in the mature highland barley are screened out, the highland barley is soaked by saline water;
drying the screened and soaked highland barley, and removing the skin of the highland barley;
placing the peeled highland barley into a closed container, heating to 180 ℃, frying for 15 minutes, cooling the fried highland barley, and grinding the highland barley into powder;
and (3) sieving the ground highland barley powder with a 80-mesh sieve, and filtering to obtain the highland barley powder.
The embodiment of the invention provides a cake taking highland barley flour as a basic raw material and a cake making method, wherein the highland barley flour, eggs, white granulated sugar and edible oil are taken as basic materials, and the proper formula recombination and improvement process flow is adopted, so that the defects that the low gluten property and loose type of the highland barley are not beneficial to making the cake are overcome, the limitation that the cake can be made only by taking wheat flour as a basic material is overcome, and the cake can be made by taking the highland barley flour as a main raw material.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.
FIG. 1 is a flow chart of a method for producing highland barley flour according to an embodiment of the present invention;
fig. 2 is a flow chart of a method for making a cake with highland barley flour as a basic material according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer and more complete, the technical solutions in the embodiments of the present invention will be described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention, and based on the embodiments of the present invention, all other embodiments obtained by a person of ordinary skill in the art without creative efforts belong to the scope of the present invention.
As described above, cakes are generally made from wheat flour as a main ingredient and eggs and sugar as auxiliary ingredients, and are not good for the health of consumers due to the high sugar and fat contents. The highland barley flour has the characteristics of high protein, high fiber, high vitamin, low fat, low sugar and the like, and is considered as an important material for making healthier cakes.
However, the low gluten property and the loose property of the highland barley flour are not beneficial to the cake making, so the highland barley flour in the formula for making the cake at present can only be used as an auxiliary material for making the cake, and the basic material of the cake is still wheat flour.
Therefore, there is a need for a way to make cake recipes with highland barley flour as a base material.
The following describes in detail the cake and the cake making method using highland barley flour as the basic raw material according to the embodiment of the present invention with reference to the accompanying drawings.
The embodiment of the invention provides a cake taking highland barley flour as a basic material, which is characterized by comprising the following raw materials in parts by weight:
560 portions and 840 portions of highland barley powder, 960 portions and 1440 portions of eggs, 320 portions and 480 portions of white granulated sugar and 560 portions to 840 portions of edible oil;
for example, the recipe of the cake may be specifically: 700 parts of highland barley powder, 1200 parts of eggs, 400 parts of white granulated sugar and 700 parts of edible oil.
By taking the highland barley flour, the eggs, the white granulated sugar and the edible oil as basic materials and recombining according to a proper formula, the defect that the low gluten property and the loose type of the highland barley are not beneficial to making cakes is overcome, the limitation that the cakes can be made only by taking the wheat flour as the basic material is solved, and the cakes can be made by taking the highland barley flour as the main raw material.
As shown in fig. 1, an embodiment of the present invention provides a method for making highland barley flour, which comprises the following steps:
step 101: after impurities in the mature highland barley are screened out, the highland barley is soaked by saline water;
step 102: drying the screened and soaked highland barley, and removing the skin of the highland barley;
step 103: placing the peeled highland barley into a closed container, heating to 180 ℃, frying for 15 minutes, cooling the fried highland barley, and grinding the highland barley into powder;
step 104: and (3) sieving the ground highland barley powder with a 80-mesh sieve, and filtering to obtain the highland barley powder.
The invention takes the highland barley whole wheat flour of the Tibet plateau as the raw material, and researches the processing technology of the highland barley whole wheat cake based on the characteristics of the highland barley of the Tibet plateau, such that an organic product which is not added with other preservatives, pure natural and pollution-free and meets the health requirements of modern people is developed; the taste requirements of different crowds are met, tourists and people in the area are used as sales groups, the sales volume is increased, and enterprises are helped to increase income and increase efficiency.
The highland barley used in the embodiment of the invention is produced from Tibet plateau, the highland barley with excellent quality is selected as a raw material, the total dietary fiber content of the raw material is detected by adopting an enzyme gravimetric method, and the highland barley with the dietary fiber content of more than 10 percent is selected as the raw material of the highland barley whole flour cake. Grinding: the highland barley grains are screened, purified, cleaned and aired, and then ground into highland barley powder, and the nutrient composition table of the highland barley is shown in table 1:
TABLE 1 highland barley Nutrition ingredient Table
In an embodiment of the invention, the cake with the highland barley flour as the basic material can also comprise the following raw materials in parts by weight:
80-120 parts of maltose, 80-120 parts of high fructose corn syrup, 80-120 parts of trehalose, 64-96 parts of milk powder, 16-24 parts of emulsifier, 12.8-19.2 parts of gelatin, 9.6-14.4 parts of baking powder and 4.8-7.2 parts of salt.
For example, the recipe of the cake may be specifically: 700 parts of highland barley powder, 1200 parts of eggs, 400 parts of white granulated sugar, 700 parts of edible oil, 100 parts of maltose, 100 parts of high fructose corn syrup, 100 parts of trehalose, 80 parts of milk powder, 20 parts of emulsifier, 16 parts of gelatin, 12 parts of baking powder and 6 parts of salt.
Specifically, the maltose, the fructose syrup, the trehalose, the milk powder, the emulsifier, the gelatin, the baking powder and the salt are added into the raw materials, so that the taste and the mouthfeel of the cake can be adjusted, and the taste of the made cake is richer. Maltose is a food prepared from grains such as corn, barley, wheat, millet or corn by fermenting and saccharifying. It is also a traditional Chinese medicine, sweet in nature and taste, warm in nature and taste, and enters spleen, stomach and lung channels, is mainly used for tonifying spleen and replenishing qi, relieving spasm and pain, moistening lung and relieving cough, and is used for treating spleen and stomach qi deficiency, middle jiao deficiency and cold, lung deficiency chronic cough, short breath and asthma and the like in clinic, and is applied to a plurality of channels. Trehalose is preferably used because it has remarkable advantages in thickening, gelling, shape-retaining and film-forming properties, etc., and has a unique health-care function. The edible gelatin is collagen hydrolysate, is a high protein without fat, and contains no cholesterol, and is a natural nutritional food thickener. After eating, people can not become fat, and the physical strength can not be reduced. Gelatin is also a strong protective colloid, has strong emulsifying power, and can inhibit coagulation of proteins such as milk and soybean milk due to gastric acid after entering stomach, thereby facilitating digestion of food. Therefore, the taste of the cake can be enhanced by adding the raw materials, and the nutrition of the cake is richer.
As shown in fig. 2, an embodiment of the present invention provides a method for making a cake using highland barley flour as a basic material, which comprises the following steps:
step 201: weighing the raw materials according to the weight part ratio;
step 202: putting the weighed raw materials into a stirring cylinder, stirring at 80-100rpm for 3-6 minutes, and then stirring at 160-200rpm for 5-10 minutes until the beating specific gravity is 0.4-0.7, so as to form the cake paste.
Step 203: pouring the cake paste into a cake mould, and putting the cake paste into an oven to bake for 13-25 minutes at 170-220 ℃;
step 204: and after baking, cooling for 20-50 minutes at normal temperature for shaping to obtain the cake.
Specifically, the whipping specific gravity is the weight ratio of the batter to water at the same volume, for example, the weight of one cup of water is 100g, and the weight of the same cup of batter is 25g, i.e., the whipping specific gravity is 0.25. The beating specific gravity is controlled to be 0.4-0.7, so that the moderate filling degree of the made cake can be ensured. The stirring time of each rotating speed section is controlled to achieve the effect of controlling the striking specific gravity. 160-220rpm is a high-speed section, preferably 180 rpm; 80-100rpm is a medium speed range, preferably 90 rpm. Considering that the edible oil has the defoaming property, the stirring time is not longer, for example, 5 minutes, and the edible oil is put into an oven for baking immediately after the stirring is finished, so that the phenomenon of reducing bubbles in the batter is avoided.
In an embodiment of the present invention, the injecting the cake batter into a mold includes:
pouring the cake paste into a cake mould, wherein the addition amount of the cake paste is two thirds of the capacity of the cake mould;
and dropping the cake mould injected with the cake paste from a position 5-10cm away from the operating platform, and repeating for 2-3 times to discharge the air in the cake paste.
Specifically, in order to prevent the occurrence of voids in the prepared cake due to bubbles, it is necessary to perform an air-discharging process during the preparation process. Pouring the prepared cake paste into cake mold at 2/3 position, dropping the cake mold from 5-10cm distance from the operation table, and repeating for 2-3 times to discharge air in the paste. After baking is finished, the cake is taken out of the oven and falls down to discharge air bubbles from a height of 5-10cm, and the action is repeated for 2-3 times, so that air in the cake can be further discharged.
In an embodiment of the present invention, before the injecting the cake batter into the mold, the method further includes:
and coating a layer of edible oil on the cake mould.
Particularly, before the cake is made, a layer of edible oil is coated on a cake mould, so that the flavor of the cake can be improved, the taste of the cake is better moistened, and the cake is not easy to adhere to a baking tray in the baking process.
In an embodiment of the present invention, after obtaining the cake, the method further includes:
and (3) packaging the cake on a horizontal packaging machine in a vacuum environment, and performing radiation sterilization for 8-10 minutes by using a radiation dosage of 10-50 kGy by using a radiation A sterilization method.
Specifically, the horizontal packaging machine is a packaging machine suitable for packaging various regular objects such as biscuits, rice crackers, snow cakes, yolk pies, chocolate, bread, instant noodles, moon cakes, medicines, daily necessities, industrial parts, paper boxes or trays and the like. The radiation sterilization is a sterilization technique for killing microorganisms by irradiating sterilized materials with electromagnetic rays and accelerated electrons. Irradiation for sterilization can be classified into ionizing irradiation (e.g., gamma rays, accelerated electrons) and non-ionizing irradiation (e.g., ultraviolet rays, infrared rays, and microwaves). The food radiation sterilization can be classified into radiation storage sterilization, radiation pasteurization and radiation A sterilization according to the purpose to be achieved and the required dosage. Compared with other sterilization technologies, the radiation sterilization has the advantages of the radiation sterilization. Under the appropriate dosage, the temperature of the material is slightly increased in the irradiation treatment process; the irradiation is uniform, rapid and easy to control; the materials are sterilized under the condition of packaging; no residue is left after the irradiation treatment. Meanwhile, the method has weaknesses, such as the need of a special radiation source, and large equipment investment; the rays have influence on the human body, so that great attention needs to be paid to the protection measures of operators; poor enzyme killing effect of irradiation and the like. The shelf life of the cake was extended by irradiation with 60 Co-gamma rays, and the results showed that the survival rate of microorganisms decreased as the irradiation dose increased. The cake can kill 100% of mould and coliform bacteria by irradiation with the dose of 1kGy, the total number of bacterial colonies is reduced to 5.6%, the cake does not mildew at normal temperature after being stored for 90 days, and the sensory quality of the cake cannot be changed by irradiation with the dose of 1-3 kGy.
In an embodiment of the present invention, before the raw materials are weighed according to the weight parts, the method further includes:
after impurities in the mature highland barley are screened out, the highland barley is soaked by saline water;
drying the screened and soaked highland barley, and removing the skin of the highland barley;
placing the peeled highland barley into a closed container, heating to 180 ℃, frying for 15 minutes, cooling the fried highland barley, and grinding the highland barley into powder;
and (3) sieving the ground highland barley powder with a 80-mesh sieve, and filtering to obtain the highland barley powder.
In order to prove that the cake made by the material proportion and the processing method provided by the scheme of the invention overcomes the low gluten property and the looseness of the highland barley, the experiment shows the comparison data of the cake made by taking the highland barley flour as the basic raw material and the highland barley cake made without the scheme provided by the invention, and the comparison data is shown in table 2.
TABLE 2 cake comparison data
In addition, in order to prove that the highland barley cake made by the scheme of the invention has higher nutritional value, a commercially available cake is purchased for sensory evaluation, and the ingredients of the commercially available cake comprise wheat flour, eggs, white granulated sugar, vegetable oil, whole milk powder, edible salt, edible essence and the like. The protein, total dietary fiber, energy, fat, carbohydrate and sodium of the cakes made by the scheme provided by the invention and the commercial cakes are detected by GB5009.5-2016 (first method), GB5009.88-2014, GB/Z201900-2008, GB5009.6-2016 (second method) and GB5009.268-2016 (second method). The test results are detailed in table 3.
Determination of nutrient components in table III
Therefore, compared with cakes sold on the market, the highland barley whole wheat cake has the advantages that the protein content is obviously higher than that of the cakes sold on the market, and the carbohydrate content is obviously lower than that of the cakes sold on the market; the fat content is basically equal to that of the commercial cake. In addition, the highland barley flour is used as the raw material, is rich in dietary fiber, and has the effects of regulating carbohydrate metabolism, reducing the cholesterol content of a human body and preventing cardiovascular diseases. The highland barley cake in the invention is basically consistent with the sensory evaluation of the cake sold in the market on the basis of keeping the special flavor of highland barley in the sensory evaluation, and can be accepted by consumers. Compared with peeled highland barley flour, non-steamed highland barley flour and low gluten wheat flour, the steamed highland barley flour has higher dietary fiber content in highland barley cake, wherein the content of the Tibetan blue 320 is the highest and is 1.7 times of peeled highland barley. The indexes of other nutrient components have no obvious difference.
The various embodiments of the invention have at least the following advantages:
1. the embodiment of the invention provides a cake taking highland barley flour as a basic raw material and a cake making method, wherein the highland barley flour, eggs, white granulated sugar and edible oil are taken as basic materials, and the proper formula recombination and improvement process flow is adopted, so that the defects that the low gluten property and loose type of the highland barley are not beneficial to making the cake are overcome, the limitation that the cake can be made only by taking wheat flour as a basic material is overcome, and the cake can be made by taking the highland barley flour as a main raw material.
2. Compared with cakes sold in the market, the highland barley whole wheat cake has the protein content which is obviously higher than that of the cakes sold in the market, and the carbohydrate content which is obviously lower than that of the cakes sold in the market; the fat content is basically equal to that of the commercial cake. In addition, the highland barley flour is used as the raw material, is rich in dietary fiber, and has the effects of regulating carbohydrate metabolism, reducing the cholesterol content of a human body and preventing cardiovascular diseases.
3. The highland barley cake in the invention is basically consistent with the sensory evaluation of the cake sold in the market on the basis of keeping the special flavor of highland barley in the sensory evaluation, and can be accepted by consumers.
It should be noted that not all steps and modules in the above flows and system structure diagrams are necessary, and some steps or modules may be omitted according to actual needs. The execution order of the steps is not fixed and can be adjusted as required. The system structure described in the above embodiments may be a physical structure or a logical structure, that is, some modules may be implemented by the same physical entity, or some modules may be implemented by a plurality of physical entities, or some components in a plurality of independent devices may be implemented together.
In the above embodiments, the hardware unit may be implemented mechanically or electrically. For example, a hardware element may comprise permanently dedicated circuitry or logic (such as a dedicated processor, FPGA or ASIC) to perform the corresponding operations. The hardware elements may also comprise programmable logic or circuitry, such as a general purpose processor or other programmable processor, that may be temporarily configured by software to perform the corresponding operations. The specific implementation (mechanical, or dedicated permanent, or temporarily set) may be determined based on cost and time considerations.
While the invention has been shown and described in detail in the drawings and in the preferred embodiments, the invention is not limited to the embodiments disclosed, and those skilled in the art will appreciate that various combinations of code auditing means in the various embodiments described above may be employed to obtain further embodiments of the invention, which are also within the scope of the invention.
Claims (10)
1. The cake taking the highland barley flour as a basic material is characterized by comprising the following raw materials in parts by weight:
560 portions and 840 portions of highland barley powder, 960 portions and 1440 portions of eggs, 320 portions and 480 portions of white granulated sugar and 560 portions to 840 portions of edible oil.
2. The cake of claim 1, comprising the following raw materials in parts by weight:
700 parts of highland barley powder, 1200 parts of eggs, 400 parts of white granulated sugar and 700 parts of edible oil.
3. The cake of claim 1,
the highland barley powder is prepared by the following method:
after impurities in the mature highland barley are screened out, the highland barley is soaked by saline water;
drying the screened and soaked highland barley, and removing the skin of the highland barley;
placing the peeled highland barley into a closed container, heating to 180 ℃, frying for 15 minutes, cooling the fried highland barley, and grinding the highland barley into powder;
and (3) sieving the ground highland barley powder with a 80-mesh sieve, and filtering to obtain the highland barley powder.
4. The cake of claim 1,
the material further comprises the following raw materials in parts by weight:
80-120 parts of maltose, 80-120 parts of high fructose corn syrup, 80-120 parts of trehalose, 64-96 parts of milk powder, 16-24 parts of emulsifier, 12.8-19.2 parts of gelatin, 9.6-14.4 parts of baking powder and 4.8-7.2 parts of salt.
5. The cake of claim 4,
the material further comprises the following raw materials in parts by weight:
100 parts of maltose, 100 parts of fructose syrup, 100 parts of trehalose, 80 parts of milk powder, 20 parts of emulsifier, 16 parts of gelatin, 12 parts of baking powder and 6 parts of salt.
6. The method for making cake with highland barley flour as basic material as claimed in any one of claims 1-5, which comprises:
weighing the raw materials according to the weight part ratio;
putting the weighed raw materials into a stirring cylinder, stirring at 80-100rpm for 3-6 minutes, and then stirring at 160-200rpm for 5-10 minutes until the beating specific gravity is 0.4-0.7, so as to form the cake paste.
Pouring the cake paste into a cake mould, and putting the cake paste into an oven to bake for 13-25 minutes at 170-220 ℃;
and after baking, cooling for 20-50 minutes at normal temperature for shaping to obtain the cake.
7. The method of claim 6,
said injecting said cake batter into a mold comprising:
pouring the cake paste into a cake mould, wherein the addition amount of the cake paste is two thirds of the capacity of the cake mould;
and dropping the cake mould injected with the cake paste from a position 5-10cm away from the operating platform, and repeating for 2-3 times to discharge the air in the cake paste.
8. The method of claim 7,
before the cake paste is injected into the mold, the method further comprises the following steps:
and coating a layer of edible oil on the cake mould.
9. The method of claim 6,
after obtaining the cake, further comprising:
and (3) packaging the cake on a horizontal packaging machine in a vacuum environment, and performing radiation sterilization for 8-10 minutes by using a radiation dosage of 10-50 kGy by using a radiation A sterilization method.
10. The method of claim 6,
before the raw materials are weighed according to the weight part ratio, the method further comprises the following steps:
after impurities in the mature highland barley are screened out, the highland barley is soaked by saline water;
drying the screened and soaked highland barley, and removing the skin of the highland barley;
placing the peeled highland barley into a closed container, heating to 180 ℃, frying for 15 minutes, cooling the fried highland barley, and grinding the highland barley into powder;
and (3) sieving the ground highland barley powder with a 80-mesh sieve, and filtering to obtain the highland barley powder.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114431269A (en) * | 2022-02-09 | 2022-05-06 | 晗云卷品牌管理(台州)有限公司 | Low-sugar cake and preparation method thereof |
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| CN110477071A (en) * | 2019-09-19 | 2019-11-22 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | A kind of high dietary-fiber highland barley whole wheat cake and preparation method thereof |
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| CN106036442A (en) * | 2016-05-31 | 2016-10-26 | 安徽巧美滋食品有限公司 | Green and healthy cakes |
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