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Pumpkin cakes and making method thereof

A technology of pumpkin pie and pumpkin, which is applied in the direction of baking, baked food with modified ingredients, dough processing, etc., and can solve the problems that are not suitable for general household consumption, complicated process, and difficult to master.

Inactive Publication Date: 2018-03-13
广东琪昌食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Pumpkin pie is one of people's favorite foods, but now the pumpkin pies bought by pastry shops in the market are more expensive and have a single taste, which is not suitable for general family consumption; Complicated, ordinary people can't grasp it, and can't meet the needs of ordinary people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A pumpkin cake is composed of the following components in parts by weight: 190 parts of pumpkin, 80 parts of glutinous rice flour, 7 parts of sticky rice flour, 50 parts of white sugar, 25 parts of white sesame, 18 parts of vegetable oil and 40 parts of water.

[0024] A kind of pumpkin cake, its preparation method comprises the steps:

[0025] (1) Making pumpkin puree: Peel and remove seeds from the pumpkin, cut into 5cm long and wide pumpkin pieces, steam them in a steamer, and mash them into pumpkin puree;

[0026] (2) Adding sugar: Slowly add white sugar to the pumpkin puree while it is hot, add white sugar while stirring and stir well.

[0027] (3) Screening: the raw material powder is passed through a 80-mesh sieve, so that the particle size distribution is uniform, the fluidity is better, and the raw and auxiliary materials are kept dry;

[0028] (4) Weighing: weigh the screened raw materials according to the formula;

[0029] (5) Mixing: Add glutinous rice flo...

Embodiment 2

[0034] A pumpkin cake, the mass ratio of raw materials is: 200 parts of pumpkin, 90 parts of glutinous rice flour, 10 parts of sticky rice flour, 60 parts of white sugar, 30 parts of white sesame, 23 parts of vegetable oil and 50 parts of water.

[0035] A kind of pumpkin cake, its preparation method comprises the steps:

[0036] (1) Making pumpkin puree: Peel and remove seeds from the pumpkin, cut into 7cm long and wide pumpkin pieces, steam them in a steamer, and mash them into pumpkin puree;

[0037] (2) Adding sugar: Slowly add white sugar to the pumpkin puree while it is hot, add white sugar while stirring and stir well.

[0038] (3) Screening: The raw material powder is passed through a 100-mesh sieve, so that the particle size distribution is uniform, the fluidity is better, and the raw and auxiliary materials are kept dry;

[0039] (4) Weighing: weigh the screened raw materials according to the formula;

[0040] (5) Mixing: Add glutinous rice flour and sticky rice fl...

Embodiment 3

[0045] A pumpkin cake, the mass ratio of raw materials is: 195 parts of pumpkin, 85 parts of glutinous rice flour, 9 parts of sticky rice flour, 55 parts of white sugar, 28 parts of white sesame, 20 parts of vegetable oil and 45 parts of water.

[0046] A kind of pumpkin cake, its preparation method comprises the steps:

[0047] (1) Making pumpkin puree: Peel and remove seeds from the pumpkin, cut into 6cm long and wide pumpkin pieces, steam them in a steamer, and mash them into pumpkin puree;

[0048] (2) Adding sugar: Slowly add white sugar to the pumpkin puree while it is hot, add white sugar while stirring and stir well.

[0049] (3) Screening: the raw material powder is passed through a 80-mesh sieve, so that the particle size distribution is uniform, the fluidity is better, and the raw and auxiliary materials are kept dry;

[0050] (4) Weighing: weigh the screened raw materials according to the formula;

[0051] (5) Mixing: Add glutinous rice flour and sticky rice flou...

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Abstract

The invention relates to pumpkin cakes and a making method thereof, and belongs to the technical field of food processing. The pumpkin cakes consist of the following components in parts by weight: 190-200 parts of pumpkins, 80-90 parts of glutinous rice flour, 7-10 parts of rice flour, 50-60 parts of white granulated sugar, 25-30 parts of white sesame seeds, and 18-23 parts of vegetable oil. The raw materials are subjected to the technological steps of performing mashing, performing screening, performing weighing, performing mixing, performing die pressing, performing baking, and performing packing, so that the pumpkin cakes are made. The pumpkin cakes prepared by the method are rich in protein, vitamins, calcium and dietary fibers, can regulate health of intestines of human bodies, have the efficacy of resisting cancer, and are well loved by vast consumers.

Description

technical field [0001] The invention relates to a pumpkin cake and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Pumpkin is rich in carotene and vitamin C, which can invigorate the spleen, prevent gastritis, prevent night blindness, protect the liver, make the skin tender, and neutralize carcinogens. Yellow fruits and vegetables are also rich in two kinds of vitamins A and D; vitamin A can protect the gastrointestinal mucosa and prevent gastritis, gastric ulcer and other diseases; vitamin D can promote the absorption of calcium and phosphorus mineral elements, and then receive strong bones. The power of tendons has a certain preventive effect on common diseases such as rickets in children, myopia in teenagers, and osteoporosis in middle-aged and elderly people. The content of vitamin C and glucose in tender pumpkin is richer than that of old pumpkin. The old pumpkin has higher calcium, iron and carotene con...

Claims

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Application Information

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IPC IPC(8): A21D13/047A21D2/36A21D13/06A21D13/22
Inventor 易祚良
Owner 广东琪昌食品有限公司
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