A quick-frozen finger cake with purple yam flavor and preparation method thereof

A technology of purple yam and hand-grabbing cake, which is applied in the direction of dough processing, baking, baked food, etc., can solve problems such as single taste, achieve the effects of convenient operation, improve nutritional value, and eliminate carcinogens

Active Publication Date: 2018-08-17
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the hand-cooked cakes sold on the market, whether they are made on-site or quick-frozen products, have a relatively simple taste. They are mixed with eggs, pork, bacon, vegetables, etc., and supplemented with sauces to change the taste.
At present, there is no finger cake made of purple yam as one of the main raw materials in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of preparation technology of purple yam flavor finger cake, specifically comprises the following steps:

[0037] ①Purple yam pretreatment: fresh purple yam is washed to remove sludge, skinned and diced, blanched at 90-100°C for 1 min, xylanase 0.1g and cellulase 0.2g are enzymatically hydrolyzed at 35°C for 2 hours, minus 30-40°C Quick-frozen at ℃, stored in a refrigerator, and set aside.

[0038] ②Weigh 80g of purple yam dices processed in step ①, steam for 10 minutes, grind into purple yam puree for later use.

[0039] ③Ingredients: Add 50g of special powder for finger cakes, add purple yam puree, 2g of yeast powder, 2g of compound leavening agent and 5g of white sugar, and mix well. The compound leavening agent is sodium bicarbonate, glucono-δ-lactone, Calcium carbonate is obtained by mixing in a ratio of 1:1:1 by weight.

[0040] ④Add 20g of the purple yam blanching solution in step ① to the ingredients prepared in step ③, and knead for 5 minutes at 20r / min...

Embodiment 2

[0047] A kind of preparation technology of purple yam flavor finger cake, specifically comprises the following steps:

[0048] ①Purple yam pretreatment: Wash fresh purple yam to remove sludge, cut into cubes with skin, blanch at 90-100°C for 2 minutes, enzymatically hydrolyze 0.2g of xylanase and 0.2g of cellulase at 40°C for 3h, and store at minus 30-40°C Quick-frozen at ℃, stored in a refrigerator, and set aside.

[0049] ②Weigh 50g of purple yam dices processed in step ①, steam for 15 minutes, grind into purple yam puree for later use.

[0050] ③Ingredients: Add 80g of special powder for hand-cooked cakes, add purple yam puree, 1g of yeast powder, 1g of compound leavening agent and 10g of white sugar, and mix well. The compound leavening agent is sodium bicarbonate, glucono-δ-lactone, Calcium carbonate is obtained by mixing in a ratio of 1:1:1 by weight.

[0051] ④Add 30g of the purple yam blanching solution in step ① to the ingredients prepared in step ③, and knead for 7...

Embodiment 3

[0058] A kind of preparation technology of purple yam flavor finger cake, specifically comprises the following steps:

[0059] ①Purple yam pretreatment: fresh purple yam is washed to remove sludge, skinned and diced, blanched at 90-100°C for 3 minutes, xylanase 0.2g and cellulase 0.2g are enzymatically hydrolyzed at 45°C for 2 hours, minus 30-40°C Quick-frozen at ℃, stored in a refrigerator, and set aside.

[0060] ②Weigh 100g of purple yam dices processed in step ①, steam for 10 minutes, grind into purple yam puree for later use.

[0061] ③Ingredients: Add 100g of special powder for hand-cooked cakes, add purple yam puree, 1g of yeast powder, 1g of compound leavening agent and 15g of white sugar, and mix well. The compound leavening agent is sodium bicarbonate, glucono-δ-lactone, Calcium carbonate is obtained by mixing in a ratio of 1:1:1 by weight.

[0062] ④Add 10g of the purple yam blanching solution in step ① to the ingredients prepared in step ③, and knead the noodles ...

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PUM

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Abstract

The invention belongs to the technical field of food, and particularly relates to a quick frozen shredded cake with the flavor of purple yams and a processing method of the quick frozen shredded cake. The quick frozen shredded cake with the flavor of the purple yams is processed by the following raw materials in part by weight: 50-150 parts of special-purpose shredded cake flour, 10-50 parts of purple yam blanching liquid, 5-30 parts of white granulated sugar, 5-10 parts of mixed oil, 1-2 parts of yeast powder and 50-100 parts of fresh purple yams. The fresh purple yams are subjected to enzymolysis via compound enzyme and are steamed to obtain mashed purple yams. The special-purpose shredded cake flour, water, the purple yams and the white granulated sugar serve as the raw materials, the purple yams are treated at first, and the shredded cake with the flavor of the purple yams can be obtained through procedures of material distributing, flour mixing, standing of flour, oil coating, forming, standing of dough, pressing, graded quick freezing, packaging, metal detecting, casing and storing. The quick frozen shredded cake is rich in nutrient substances such as dioscin, anthocyanin and dietary fibers, has less sugar and is suitable for children, old people and crowds suffering from high blood pressure, hyperglycemia and hyperlipidemia.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to quick-frozen finger cake with purple yam flavor and a preparation method thereof. Background technique [0002] Finger cakes were introduced from Taiwan and became popular all over the country. Because of their thousands of layers, the layers are as thin as paper, the outer layer is golden and crispy, and the inner layer is silky, and the taste is delicate, which is deeply loved by people. However, the hand-cooked cakes sold on the market, whether they are made on-site or quick-frozen products, have a relatively simple taste. They are mixed with eggs, pork, bacon, vegetables, etc., and supplemented with sauces to change the taste. At present, there is no finger cake made with purple yam as one of the main raw materials. [0003] Purple yam, also known as purple ginseng, belongs to the Dioscoreaceae family. It is rich in protein, carbohydrates, multivitamins, choline, an...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A21D13/00A21D2/36A21D2/02
Inventor廖李乔宇程薇姚晶晶熊光权刘璐陈学玲汪兰吴文锦丁安子王俊
OwnerFARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI