Agaric and highland barley cake in hot toffee and preparation method thereof

A fungus and cake technology, applied in baking, baked goods with modified ingredients, dough processing and other directions, can solve the problems of high sugar and high fat in cakes, and achieve the effect of lubricating intestines, ruddy skin and improving nutritional value

Inactive Publication Date: 2018-05-25
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the characteristics of high sugar and high fat in cakes limit its application

Method used

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  • Agaric and highland barley cake in hot toffee and preparation method thereof
  • Agaric and highland barley cake in hot toffee and preparation method thereof
  • Agaric and highland barley cake in hot toffee and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] S1. Pass the highland barley powder and the low-gluten flour through a 100-mesh sieve, and mix them evenly according to the mass ratio of 1:1;

[0022] S2. Weigh each raw material according to 480g of highland barley powder and low-gluten flour, 160g of white granulated sugar, 120g of edible oil, 700g of eggs, 400g of milk, 30g of fungus, and 30g of dried meat floss;

[0023] S3. Wash the fungus, soak it, cut it into thin strips, and tear the meat floss into filaments;

[0024] S4. Separate the egg white from the egg yolk, stir the egg white quickly until the foam volume of the egg white expands to twice the original volume, add lemon juice with 1% of the mass of the egg white, and continue stirring until the foam forms a dense and uniform fine shape, until it is lifted When the egg beater foams into a barbed shape, it is considered that the egg white is finished. During the stirring process, add the white sugar gradually;

[0025] S5. Add edible oil and milk to highl...

Embodiment 2

[0028] S1. Pass the highland barley powder and low-gluten flour through a 100-mesh sieve, and mix them evenly according to the mass ratio of 1:2;

[0029] S2. Weigh each raw material according to 480g of highland barley powder and low-gluten flour, 160g of white granulated sugar, 120g of edible oil, 700g of eggs, 400g of milk, 30g of fungus, and 30g of dried meat floss;

[0030] S3. Wash the fungus, soak it, cut it into thin strips, and tear the meat floss into filaments;

[0031] S4. Separate the egg white from the egg yolk, stir the egg white quickly until the foam volume of the egg white expands to twice the original volume, add lemon juice with 1% of the mass of the egg white, and continue stirring until the foam forms a dense and uniform fine shape, until it is lifted When the egg beater foams into a barbed shape, it is considered that the egg white is finished. During the stirring process, add the white sugar gradually;

[0032] S5. Add edible oil and milk to highland ...

Embodiment 3

[0035] S1. Pass the highland barley powder and the low-gluten flour through a 100-mesh sieve, and mix them evenly according to the mass ratio of 2:3;

[0036] S2. Weigh each raw material according to 480g of highland barley powder and low-gluten flour, 160g of white granulated sugar, 120g of edible oil, 700g of eggs, 400g of milk, 30g of fungus, and 30g of dried meat floss;

[0037] S3. Wash the fungus, soak it, cut it into thin strips, and tear the meat floss into filaments;

[0038] S4. Separate the egg white from the egg yolk, stir the egg white quickly until the foam volume of the egg white expands to twice the original volume, add lemon juice with 1% of the mass of the egg white, and continue stirring until the foam forms a dense and uniform fine shape, until it is lifted When the egg beater foams into a barbed shape, it is considered that the egg white is finished. During the stirring process, add the white sugar gradually;

[0039] S5. Add edible oil and milk to highl...

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Abstract

The invention relates to an agaric and highland barley cake in hot toffee and a preparation method thereof. The cake comprises, 460-500 parts by weight of highland barley flour and low-gluten flour, 150-170 parts by weight of white granulated sugar, 110-130 parts by weight of edible oil, 600-800 parts by weight of eggs, 300-500 parts by weight of milk, 20-40 parts by weight of agaric and 20-40 parts by weight of dried meat floss. The agaric and highland barley cake in hot toffee is based on health functions of agaric and highland barley, and a research on using the highland barley flour as a raw material to produce the highland barley cake is performed. The nutritional value and health care function of the product can be improved significantly while a good taste, flavor, and tissue state are maintained, and highland food resources in China are fully utilized to develop staple foods. The agaric is added into the cake, the agaric is sweet in taste and neutral in nature, good for qi and strengthens the body, dredges the intestines and stomach, has a blood-activating function, and can prevent iron deficiency anemia and the like. The dried meat floss is also added, the baked cake has the effect of being in hot toffee while the nutrition is increased. The agaric and highland barley cake in hot toffee is swift and convenient to eat, healthy and delicious, and has a broad market prospect.

Description

technical field [0001] The invention relates to the field of food, in particular to a fungus and highland barley shredded cake and a preparation method thereof. Background technique [0002] Fungus is sweet in taste, flat in nature, can benefit qi and strengthen the body, has the effect of invigorating blood circulation, and can prevent and treat iron deficiency anemia, etc. It is also helpful for blood pressure patients and has many medicinal effects. But the edible method of fungus is simple, it is mainly used in cold salad, fried and stewed dishes, and it is rarely used in staple food. Highland barley, also known as naked barley, is a special type of barley. Highland barley is extremely nutritious and has the characteristics of "three highs and two lows rich in selenium" (high protein, high fiber, high vitamins, low fat, low sugar, rich in selenium), especially highland barley is rich in β-glucan, with a content of 3.66 % ~ 8.62%, ranking first in the world's barley. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D13/06A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/047A21D13/06
Inventor 李玉玲冮洁王严华悦韦雅渊李沄珊刘思杉黄荟儒
Owner DALIAN NATIONALITIES UNIVERSITY
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