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Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake

A technology of ganoderma lucidum fruiting body and chiffon cake, which is applied in baking, dough processing, baked food, etc., can solve the problems of ganoderma lucidum fruiting body discarding and lack of reasonable utilization, and achieve nutritional function, nutritional value and health care function , Good appearance and taste

Active Publication Date: 2013-12-18
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its production is relatively high in China. Although the medicinal value of the fruiting bodies of Ganoderma lucidum is also recognized by domestic experts, most of the fruiting bodies of Ganoderma lucidum are discarded and lack of rational utilization.

Method used

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  • Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake
  • Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake
  • Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Ganoderma fruiting body chiffon cake is made of the following components by weight: 3 parts of Ganoderma lucidum fruiting body powder, 25 parts of flour, 100 parts of eggs, 33.7 parts of white sugar, 10.5 parts of water, 15 parts of salad oil, 1.5 parts of tartar powder 1.5 parts of baking powder, 0.8 parts of salt.

[0038] Its preparation method comprises the following steps:

[0039] 1. Preparation of ganoderma lucidum fruiting body powder:

[0040] Take the dried Ganoderma lucidum fruiting body, cut it into small pieces with a slicer, put it into a pulverizer and pulverize it, and then sieve the crushed flocculent Ganoderma lucidum fruiting body with a medicinal sieve to obtain a powdery dark brown powdery substance, namely Ganoderma lucidum fruit body powder.

[0041] 2. Preparation of Ganoderma lucidum chiffon cake:

[0042] 1) Preparation of ganoderma lucidum fruiting body powder: choose better ganoderma lucidum fruiting body, first cut into thin slices with a...

Embodiment 2

[0049] Embodiment 2 single factor variable experiment

[0050] Using the method of Example 1, taking the three main formulations of Ganoderma lucidum fruiting body powder, flour, and eggs as the investigation factors, setting three levels respectively, and taking the color, mouthfeel, shape, and core structure of the finished cake as the investigation indicators, determine the quality of Ganoderma lucidum. The best recipe for Fruiting Flour Cake. Ten experts in the food field were invited to conduct sensory evaluation according to the sensory evaluation requirements. The main points of sensory evaluation are shown in Table 1.

[0051] The sensory evaluation table of table 1 cake

[0052]

[0053] (1) Single factor variable experiment of Ganoderma lucidum fruiting body powder

[0054] Investigate the effect of the dosage of Ganoderma lucidum fruiting body powder on the taste of the cake. The formula is: 30 parts of flour, 75 parts of eggs, 33.7 parts of white sugar, 10.5 p...

Embodiment 3

[0070] According to the principle of Box-Benhnken's central combination design experiment, the single factor effect experiment results were integrated, and the influence of different dosages of ganoderma fruiting body powder, flour, and eggs on the sensory score of ganoderma chiffon cake was selected, and three factors and three factors were used on the basis of single factor experiments. The corresponding surface analysis method of the level is used for the experimental design, and the analysis factors are shown in Table 5 below.

[0071] Table 5 Response surface experiment factor level table

[0072]

[0073] On the basis of the single factor experiment, 17 groups of experiments were carried out using the three-factor and three-level method designed in the above table, in which the experiment was repeated 5 times at the central value, and the sensory score was used as the index to determine the best formula process, experimental design and experimental results See Table 6...

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Abstract

The invention provides lucid ganoderma fruit chiffon cake, which comprises lucid ganoderma fruit. The invention also provides a preparation method of the cake. According to the preparation method of the cake, lucid ganoderma fruit powder is added on the basis of chiffon cake, the original nutrition ingredients of the lucid ganoderma fruit are maintained, the nutrition value and the health care function of the cake are improved, in addition, good mouth feeling, flavor and tissue structures of the chiffon cake are ensured, meanwhile, the bitter taste and the astringent taste caused by lucid ganoderma are completely shielded by the flavor of the chiffon cake through an optimized recipe.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a chiffon cake with ganoderma fruiting bodies and a preparation method of the cake. Background technique [0002] Chiffon cake is the transliteration of English Chiffon cake. It is a very popular type of cake in modern times. Because of its super softness, it is called a high-quality cake. It belongs to the basic type of sponge cake and is deeply loved by consumers. The preparation method of chiffon cake is similar to that of egg-dividing and stirring sponge cake (the so-called egg-dividing and stirring refers to the method in which the egg white and egg yolk are beaten separately and then mixed). Chiffon cake has a bulky structure, high water content, light and not greasy taste, moist and tender taste, and is currently one of the most popular cakes. The texture of the chiffon cake is very soft. If the batter of the whole egg-stirred sponge cake and the batter of the chiffon cake...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 洪文龙贾君童斌纪韦韦操庆国
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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