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Sweet potato and rice steamed sponge cake and production method thereof

A sweet potato rice and sweet potato technology, which is applied to the functions of food ingredients, food science, applications, etc., can solve the problems of blank production methods, etc., and achieve the effect of improving texture characteristics and sensory quality, delicate taste, and strong aroma of roasted sweet potatoes

Inactive Publication Date: 2016-12-07
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the preparation method of adding water chestnuts and wax gourd to the sweet potato rice cake is still blank

Method used

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  • Sweet potato and rice steamed sponge cake and production method thereof
  • Sweet potato and rice steamed sponge cake and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) cleaning commercially available early indica rice, soaking, refining (adding equal weight of water) to obtain rice milk;

[0032] (2) Fresh sweet potatoes are stored for more than 30 days under the condition of normal temperature and relative humidity of 85-90%, then the sweet potatoes are steamed, the cortex is removed, and mashed into uniform mud;

[0033] (3) Fresh water chestnuts, remove the outer skin and side buds, wash with water, chop, add a small amount of water, and grind into a slurry.

[0034] (4) Peel the winter melon, remove the capsule, steam it, and mash it into a puree;

[0035] (5) Shell the eggs and beat the egg liquid evenly;

[0036] (6) After mixing 50g of flour, 40g of white sugar and 25g of yeast, put into the rice milk obtained by 1000g of early indica rice in step 1 and mix evenly, then add the sweet potato mash obtained by processing 200g of sweet potatoes in step 2, and 100g of water chestnuts in step 3 The obtained water chestnut pulp,...

Embodiment 2

[0040] (1) cleaning commercially available early indica rice, soaking, refining (adding equal weight of water) to obtain rice milk;

[0041] (2) sweet potato and water chestnut adopt sweet potato powder and water chestnut powder respectively;

[0042] (3) Peel the winter melon, remove the capsule, steam it, and mash it into a puree;

[0043] (4) Shell the eggs and beat the egg liquid evenly;

[0044] (5) After mixing sweet potato powder 300g, water chestnut powder 150g, flour 80g, white sugar 50g and yeast 30g, put into the rice milk obtained by 1000g early indica rice in step 1 and mix evenly, the wax gourd puree obtained by 50g wax gourd in step 4, and 1000g of water (including the water brought in by the rice milk), knead into a dough.

[0045] (6) Ferment at 38°C for 1.5 hours, add 20g of the egg liquid obtained in step 5 after the dough rises, and stir evenly;

[0046] (7) Ferment again for 40 minutes, add 1g of sodium bicarbonate to the dough raised by it, mix evenly,...

experiment example 1

[0057]The moisture, protein, fat, starch, vitamins and mineral elements of the cakes obtained in Example 1-2 and Comparative Example 1 were analyzed, and three measurement data were taken to calculate the average result. The data results are shown in Table 1-2. The analysis method is as follows:

[0058] 1) Moisture determination adopts GB5009.3-2010;

[0059] 2) Determination of protein adopts GB5009.5-2010;

[0060] 3) Determination of fat adopts GB / T 5009.6-2003;

[0061] 4) Determination of vitamin content

[0062] The content of vitamin E is determined according to GB / T5009.82-2003;

[0063] The content of vitamin B1 is determined according to GB / T5009.84-2003;

[0064] The content of vitamin B2 is determined according to GB / T7629-87;

[0065] The content of vitamin C was determined according to GB / T 6195-1986;

[0066] 5) Determination of mineral elements: refer to GB19644-2010 method.

[0067] Experimental results:

[0068] Nutrient composition analysis: see Tab...

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Abstract

The invention discloses a sweet potato and rice steamed sponge cake and a production method thereof. Main raw materials of the sweet potato and rice steamed sponge cake comprise, by weight, 100 parts of early indica rice, 10-50 parts of sweet potatoes, 5-15 parts of wheat flour, 10-30 parts of water chestnuts, 4-8 parts of white gourds, 4-8 parts of white sugar, 1-4 parts of eggs, 2-5 parts of active dry yeast, 0.05-0.20 parts of sodium bicarbonate and 100-300 parts of water. The method comprises the following steps: selecting materials; making dough; fermenting the dough; steaming the fermented dough; cooling obtained steamed sponge cakes; examining the cooled steamed sponge cakes; and packaging the examined steamed sponge cakes. The sweet potato and rice steamed sponge cake has heavy roasted sweet potato aroma and abundant nutrition; addition of water chestnut powder makes the steamed sponge cake have fine mouthfeel, crisp mouthfeel and glossy surface and effectively improves the texture characteristics and the sensory quality of the sweet potato and rice steamed sponge cake; and the water chestnuts and the white gourd in the sweet potato and rice steamed sponge cake make the sweet potato and rice steamed sponge cake have the health functions of the sweet potatoes and have the health efficacy of clearing heat, eliminating dampness and detoxifying.

Description

technical field [0001] The invention relates to the fields of agricultural product processing and rice cake processing, in particular to a sweet potato rice cake and a production method thereof. Background technique [0002] Rice cake is a traditional fermented and steamed pastry in my country, which is widely loved by people. The nutritional value of sweet potato is very high. Its protein amino acid composition is similar to that of rice, and the content of essential amino acid is high. Alkaline food. Therefore, eating sweet potatoes and rice together can enhance the nutritional value of the staple food and regulate the body's acid-base balance. In addition, sweet potatoes are rich in dietary fiber and mucus polysaccharide protein, etc., and are a good health food. At the same time, the reasonable collocation of sweet potatoes and rice can overcome the problem of gastrointestinal discomfort caused by eating sweet potatoes; sweet potato rice is deeply loved by people in o...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L19/10A23L19/00A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 鲁海波易佳礼刘巧丽张珂文张玲余强卢春兰
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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