Black bean ginger sugar cake and preparation method thereof

Abstract

The invention belongs to the field of preparation of special sugar cakes, and particularly relates to a black bean and ginger sugar cake and a preparation method thereof. The black bean and ginger sugar cake is prepared from the following raw materials in parts by weight: 50-60 parts of black beans, 50-60 parts of ginger, 5-20 parts of brown sugar and 20-30 parts of water. The preparation method comprises the following steps: pretreatment of raw materials (cleaning, frying, grinding and sieving of black beans, cleaning and grinding of fresh ginger with peel, and grinding of brown sugar), step-by-step boiling (boiling of brown sugar powder and water into syrup, and sequential addition of fresh ginger paste and black bean powder for continuous boiling), and molding (beating, grinding, fusion and mold compaction and shaping). The black bean and ginger sugar cake is compounded and coordinated in flavor, sufficient in nutrition retention and solid and unique in taste, has regional culture attributes of Hainan, and has a relatively high popularization value.

Description

Technical Field

[0001] This invention belongs to the field of specialty sugar cake preparation, specifically relating to a black bean and ginger sugar cake and its preparation method. Background Technology

[0002] With the upgrading of consumption and the popularization of healthy eating concepts, consumers' demand for traditional pastries is gradually shifting towards "natural nutrition, unique flavor, and distinct regional characteristics." Specialty sugar cakes, as one of my country's traditional pastry categories, have long held a place in the snack food market thanks to their sweet taste and cultural connotations. However, similar products currently on the market still have many shortcomings, failing to meet consumers' demand for high-quality, multi-functional foods. Specifically: 1. Most existing sugar cake products use flour, sugar, and oil as the core ingredients, focusing on sweetness. They generally suffer from excessive sweetness and monotonous flavor. At the same time, most products do not fully explore the value of regional specialty ingredients, resulting in serious homogenization and a lack of cultural distinctiveness.

[0003] 2. In traditional sugar cake processing, high-temperature rapid boiling and deep refining processes are often used, which leads to a large loss of active ingredients in the raw materials.

[0004] In summary, existing sugar cake products suffer from technical problems such as monotonous flavor, unbalanced sweet and spicy taste, insufficient nutrient retention, and lack of regional characteristics. Therefore, this invention is proposed to address these issues. Summary of the Invention

[0005] In order to solve the problems existing in the prior art, the present invention provides a black bean and ginger sugar cake, which includes the following raw materials in parts by weight: 50-60 parts black beans, 50-60 parts ginger, 5-20 parts brown sugar and 20-30 parts water.

[0006] Preferably, the black bean and ginger candy cake comprises the following raw materials in parts by weight: 55 parts black beans, 55 parts ginger, 10 parts brown sugar and 25 parts water.

[0007] Based on the same technical concept, the present invention further provides a method for preparing black bean and ginger candy cake, the preparation method comprising the following steps: (I) Raw material pretreatment: (I-1) Wash the black beans and stir-fry them until cooked. Then grind them into powder to obtain black bean powder. (I-2) Wash the ginger and grind it to obtain ginger paste; (I-3) Crush the brown sugar to obtain brown sugar powder; (II) Step-by-step cooking: (II-1) Mix the brown sugar powder with water and simmer over low heat to obtain syrup; (II-2) Add the ginger paste to the syrup and continue to cook to obtain ginger syrup; (II-3) Add the black bean powder to the ginger syrup and continue to cook to obtain black bean syrup; (III) Molding: The black bean syrup is manually pounded and crushed to fully integrate the ingredients, then transferred into a mold and pressed to shape, thus obtaining the black bean and ginger candy cake. It should be noted that the shaping method can be chosen manually or by machine, depending on production needs.

[0008] Preferably, in step (I-1), the cleaning is performed by rinsing with running water 2-3 times; And / or, the cooking time is 15-20 minutes; And / or, grind into powder and pass through an 80-mesh sieve to obtain black bean powder.

[0009] Preferably, in step (I-2), the cleaning is performed by rinsing with running water 2-3 times; And / or, the grinding time is 10-20 min.

[0010] Preferably, in step (II-1), the syrup is obtained by simmering over low heat for 10-20 minutes under stirring conditions.

[0011] Preferably, in step (II-2), the simmering time is 15-25 minutes.

[0012] Preferably, in step (II-3), the simmering time is 20-30 minutes.

[0013] To facilitate understanding of this invention, the functions of the raw materials are explained below: Black beans (50-60 servings): Selected from Hainan's native small-variety black beans, they are the core flavor and nutrient carrier. They provide a rich bean aroma, and after being roasted over firewood, they generate caramel compounds, enriching the flavor layers; they are rich in high-quality plant protein, dietary fiber, B vitamins, and minerals such as calcium, iron, and zinc, supplementing the body with essential nutrients; after grinding, they ensure a delicate texture while retaining some fine particles, providing the product with a unique chewiness; the powdered structure increases the contact area with other ingredients, facilitating full integration with syrup and ginger paste during the cooking process.

[0014] Ginger (50-60 parts): Selected from local Hainan ginger, it serves as a flavor enhancer and nutritional fortifier. Grinding with the skin on retains the volatile oils and active ingredients such as gingerol in the ginger peel, giving the product a warm and spicy flavor. At the same time, gingerol can promote the secretion of digestive juices and increase appetite; curcumin in ginger has antioxidant properties, enhancing the nutritional value of the product; its warming properties can neutralize the sweetness of brown sugar, preventing the product from being too greasy and improving the eating experience.

[0015] Brown sugar (5-20 parts): Sweetener and binder. It provides a mild sweetness, and its glucose content can be quickly absorbed by the body to replenish energy; the iron, calcium, potassium and other minerals in brown sugar can complement the nutrients of black beans and ginger; after being boiled with water, it forms a viscous syrup, which binds black bean powder and ginger paste together by relying on its colloidal properties, ensuring the product's shaping; the natural color of brown sugar can also give the product a uniform brownish-red color, enhancing its visual appeal.

[0016] Water (20-30 parts): Solvent and reaction medium. It acts as a carrier for dissolving brown sugar, ensuring it melts completely to form syrup; it regulates the consistency of the material during cooking, preventing uneven heating and scorching due to excessive viscosity; it provides a medium for the interaction between various ingredients, promoting the dissolution and dispersion of gingerol, minerals, and other components, ensuring a uniform distribution of flavor and nutrition.

[0017] The beneficial effects of this invention are as follows: This invention features a scientifically balanced blend of ingredients, using Hainan's native small-variety black beans and small yellow ginger as core components. The black beans are roasted over a wood fire, resulting in a complex aroma of caramelized beans and a distinctive wok-fry fragrance. The ginger is ground with its skin on, preserving the natural oils in the peel and giving the product a richer, more authentic flavor. The 1:1 golden ratio of black beans to ginger precisely balances the rich aroma of the black beans with the mild spiciness of the ginger, further enhanced by the mellow sweetness of brown sugar, creating a complex flavor that is "fragrant but not greasy, spicy but not overpowering, and sweet but not cloying." Simultaneously, low-temperature slow cooking and hand-processing maximize the preservation of active ingredients in the ginger peel and the nutrients in the black beans. Furthermore, the preparation process involves hand-pounding and rolling, allowing the black bean powder particles, ginger pulp fibers, and syrup to fully intertwine, creating a unique texture that is "delicate yet slightly grainy," offering both a smooth mouthfeel and a moderate chewiness. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be described in detail below. Obviously, the described embodiments are merely some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other implementation methods obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0019] Example 1 This embodiment provides a method for preparing black bean and ginger candy cake, the preparation method including the following steps: (I) Raw material screening and pretreatment preparation: Select 500g of plump, mold-free, and insect-free Hainan native small-type black beans, and remove stones, broken pieces, and other impurities (to ensure the purity of the raw materials and avoid impurities affecting the taste and safety of the product); select 500g of fresh, rot-free, and sprout-free Hainan native small yellow ginger, remove obvious dirt from the surface, and set aside; select 50g of brown sugar that is free of lumps and has a uniform color, and set aside; prepare 200g of clean water that meets drinking water standards.

[0020] (II) Black bean pretreatment: (II-1) Rinse the screened black beans under running water 3 times, each rinse lasting 30 seconds (to remove dust, loose soil and a small amount of residual impurities from the surface of the black beans and ensure the cleanliness of the raw materials). (II-2) After rinsing the black beans, take them out and spread them out on a clean bamboo mat to drain the surface water naturally. The draining time is 15 minutes (to avoid the black beans being cooked on the outside and raw on the inside due to excessive moisture during frying, and to reduce the frying time). (II-3) Place the drained black beans into a large iron pot in a traditional wood-fired stove and stir-fry over a low flame for 15 minutes, turning them over with a wooden spatula every 3 minutes until the bean skins are slightly cracked, a rich aroma of caramel is smelled, and a slight popping sound is heard. Stop stir-frying when the bean skins are slightly cracked, a rich aroma of caramel is smelled, and a slight popping sound is heard. (Stir-frying over a wood fire stimulates the complex aroma of the black beans, breaks down the cell walls of the black beans, which is conducive to subsequent grinding and release of nutrients. Turning over ensures that the black beans are heated evenly and avoids local burning.) (II-4) Remove the roasted black beans and let them cool naturally to room temperature (about 20 minutes). Then grind them in a high-speed grinder for 10 minutes. After grinding, pass them through an 80-mesh sieve. Put the coarse particles that do not pass through the sieve back into the grinder and grind them until they pass through the sieve completely. Collect the black bean powder (the 80-mesh particle size ensures a delicate texture while retaining a slight grainy feel. The sieving process ensures that the black bean powder has a uniform particle size, which is conducive to the full integration with the syrup later).

[0021] (III) Pretreatment of ginger: (III-1) Rinse the prepared ginger under running water 3 times, each time for 20 seconds, focusing on cleaning the mud and sand in the folds of the ginger skin (to remove impurities and pesticide residues from the surface of the ginger, ensure the cleanliness of the raw materials, and ensure the skin is clean when processing ginger with the skin on). (III-2) After rinsing, remove the ginger and drain the surface water (about 5 minutes). No need to peel it. Cut it directly into small pieces of 1cm×1cm (cutting it into pieces makes it easier to grind, and leaving the skin on retains the active ingredients and natural flavor of the ginger skin). (III-3) Place the ginger pieces in a stone mill and grind for 10 minutes. During the grinding process, scrape off the material from the inner wall of the stone mill every 2 minutes to ensure even grinding and obtain a fine ginger paste (stone mill grinding is gentle and avoids high temperature from destroying the volatile oils and gingerol in ginger. Fine ginger paste can be fully mixed with syrup to improve flavor uniformity).

[0022] (IV) Brown sugar pretreatment: Place the brown sugar in a clean mortar and pestle and crush it until it becomes a fine powder without lumps. This will give you brown sugar powder (crushed brown sugar powder can dissolve quickly in water, avoiding lumps and incomplete dissolution during cooking, and ensuring a uniform syrup texture).

[0023] (V) Step-by-step cooking: (V-1) Put 50g of crushed brown sugar powder and 200g of water into a stainless steel pot, turn on the stirring device and stir continuously at 50r / min, while simmering over low heat for 10 minutes until the brown sugar is completely dissolved and a clear and transparent syrup is obtained (stirring can prevent the brown sugar from sticking to the bottom of the pot, and simmering over low heat ensures that the brown sugar is fully dissolved and forms a stable syrup system, laying the foundation for subsequent mixing of raw materials). (V-2) Keep the stirring speed and heat constant, add 500g of prepared ginger paste to the syrup, and continue to cook for 15 minutes. During this period, use a stirring rod to lift the syrup every 5 minutes to observe until the syrup viscosity reaches the state of "sticking to the rod without dripping", and you will get ginger syrup (continuous cooking allows the active ingredients in the ginger paste to fully dissolve in the syrup, and at the same time increases the syrup viscosity, enhancing the binding ability of the black bean powder). (V-3) Keep the heat constant and adjust the stirring speed to 60r / min. Slowly add 500g of black bean powder to the ginger syrup while stirring to prevent the black bean powder from clumping. After adding all the black bean powder, continue to cook for 20 minutes until the paste becomes thick and the color is uniform, thus obtaining black bean syrup. (Adjusting the stirring speed prevents the black bean powder from clumping. The slow cooking process promotes the full reaction between the black bean powder and the ginger syrup, forming a stable composite paste and ensuring the texture stability of the product after it is formed.)

[0024] (VI) Molding process: (VI-1) Remove the black bean syrup from the pot and pour it onto a clean wooden work surface. While it is still hot, use a wooden mallet to manually pound and crush it. After every 3 poundings, use a scraper to gather the material together. Repeat this process for 20 minutes until the paste is smooth, glossy, and free of obvious lumps (pounding and crushing allow the ginger pulp fibers, black bean powder particles, and syrup to fully interweave and blend, enhancing the binding force between the materials and improving the smoothness and chewiness of the product). (VI-2) Transfer the blended paste into a pre-cleaned and sterilized square mold (size: 10cm×10cm×2cm), apply pressure evenly with a pressure plate, and compact and shape for 15 minutes (compaction ensures that the paste is tightly bound, avoids the formation of gaps inside, and the product has a regular shape after shaping and is not easy to loosen). (VI-3) After shaping, place the sugar cake along with the mold at room temperature (25°C) for 2 hours to cool until the sugar cake is completely solidified (cooling stabilizes the structure of the sugar cake paste, making it easier to demold and store later). (VI-4) After cooling, unmold the sugar cake and cut it into 2cm×2cm pieces. Place them in a food-grade sealed bag and seal them (cutting them into small pieces makes them easier to eat and carry, and sealing them prevents the sugar cake from absorbing moisture and oxidizing, thus extending its shelf life).

[0025] Example 2 This embodiment provides a method for preparing black bean and ginger candy cake, which is basically the same as that in Embodiment 1, and includes the following briefly described steps: (I) Raw material pretreatment: (I-1) Rinse the black beans twice with running water, then put them into a large iron pot in a traditional wood-fired stove and stir-fry until the bean skins crack slightly, you can smell a rich caramel aroma and hear a slight popping sound. This process takes about 20 minutes. After stir-frying, grind them into powder and pass them through an 80-mesh sieve. If they do not pass through, continue grinding until they pass through the sieve completely to obtain black bean powder. (I-2) Wash the ginger twice with running water. After washing, there is no need to peel the ginger. Cut it into pieces with the skin on and grind it for about 20 minutes to make a fine ginger paste. (I-3) Crush the brown sugar to obtain brown sugar powder; (II) Step-by-step cooking: (II-1) Take 200g of the brown sugar powder and mix it with about 300g of water. Simmer over low heat for 20 minutes until completely dissolved to obtain syrup; (II-2) Add 600g of the ginger paste to the syrup and continue to cook for 25 minutes to obtain ginger syrup; (II-3) Add 600g of the black bean powder to the ginger syrup and continue to cook for 30 minutes to obtain black bean syrup; (III) Molding: Using a mallet-like tool, the black bean syrup is manually pounded and crushed. This process allows the ginger pulp fibers, black bean powder, and syrup to fully interweave and blend until the paste is smooth and has a uniform sheen. Then, it is transferred into a mold, pressed, and shaped to obtain the black bean ginger candy cake.

[0026] Example 3 This embodiment provides a method for preparing black bean and ginger candy cake, which is basically the same as that in Embodiment 1, and includes the following briefly described steps: (I) Raw material pretreatment: (I-1) Rinse the black beans three times with running water, then put them into a large iron pot in a traditional wood-fired stove and stir-fry until the bean skins crack slightly, you can smell a rich caramel aroma and hear a slight popping sound. This process takes about 15 minutes. After stir-frying, grind them into powder and pass them through an 80-mesh sieve. If they do not pass through, continue grinding until they pass through the sieve completely to obtain black bean powder. (I-2) Wash the ginger three times with running water. After washing, there is no need to peel the ginger. Cut it into pieces with the skin on and grind it for about 10 minutes to make a fine ginger paste. (I-3) Crush the brown sugar to obtain brown sugar powder; (II) Step-by-step cooking: (II-1) Take 100g of the brown sugar powder and mix it with about 250g of water. Simmer over low heat for 10 minutes until completely dissolved to obtain syrup. (II-2) Add 550g of the ginger paste to the syrup and continue to cook for 15 minutes to obtain ginger syrup; (II-3) Add 550g of the black bean powder to the ginger syrup and continue to cook for 20 minutes to obtain black bean syrup; (III) Molding: Using a mallet-like tool, the black bean syrup is manually pounded and crushed. This process allows the ginger pulp fibers, black bean powder, and syrup to fully interweave and blend until the paste is smooth and has a uniform sheen. Then, it is transferred into a mold, pressed, and shaped to obtain the black bean ginger candy cake.

[0027] Comparative Example 1 Compared with Example 3, this example does not contain black bean ingredients or related operations, but is otherwise basically the same as Example 3.

[0028] Comparative Example 2 Compared with Example 3, this example does not contain ginger or involve related operations, but is otherwise basically the same as Example 3.

[0029] Comparative Example 3 Compared to Example 3, this example does not contain brown sugar or involve related operations; otherwise, it is essentially the same as Example 3.

[0030] Sensory evaluation Methods: Twenty professional food tasters were invited to conduct blind evaluations of six groups of samples, namely Examples 1-3 and Comparative Examples 1-3, in a standard sensory evaluation laboratory (temperature 25℃, humidity 50%). The samples were scored from four dimensions: taste (30 points), texture (30 points), color (20 points), and aroma (20 points), and the average score was taken.

[0031] Scoring criteria: Flavor (sweet and spicy in harmony, without any abruptness is excellent), Texture (delicate with grains, chewy, and not sticky is excellent), Color (uniform brownish-red with a glossy finish is excellent), Aroma (rich and complex aroma, without any off-odors is excellent).

[0032] The sensory evaluation results are shown in Table 1.

[0033] Table 1

[0034] As shown in Table 1, the total sensory scores of Examples 1-3 were all above 88 points, significantly better than those of Comparative Examples 1-3 (≤72.3 points). Comparative Example 1, lacking black beans, lacked a grainy texture and bean aroma, resulting in an aroma score of only 9.9 points. Comparative Example 2, lacking ginger, lost its warm and spicy flavor, resulting in a monotonous taste and insufficient aroma, with taste and aroma scores of 20.3 and 7.1 points respectively. Comparative Example 3, lacking brown sugar, had no sweet and smooth taste and a dull color, with taste and color scores of only 15.7 and 15.3 points respectively. This demonstrates that the synergistic effect of black beans, ginger, and brown sugar is the core guarantee for the product's flavor and taste.

[0035] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A black bean and ginger candy cake, characterized in that, The preparation ingredients include the following parts by weight: 50-60 parts black beans, 50-60 parts ginger, 5-20 parts brown sugar, and 20-30 parts water.

2. The black bean and ginger candy cake according to claim 1, characterized in that, The preparation ingredients include the following parts by weight: 55 parts black beans, 55 parts ginger, 10 parts brown sugar, and 25 parts water.

3. The method for preparing black bean and ginger candy cake according to claim 1 or 2, characterized in that, The preparation method includes the following steps: (I) Raw material pretreatment: (I-1) Wash the black beans and stir-fry them until cooked. Then grind them into powder to obtain black bean powder. (I-2) Wash the ginger and grind it to obtain ginger paste; (I-3) Crush the brown sugar to obtain brown sugar powder; (II) Step-by-step cooking: (II-1) Mix the brown sugar powder with water and simmer over low heat to obtain syrup; (II-2) Add the ginger paste to the syrup and continue to cook to obtain ginger syrup; (II-3) Add the black bean powder to the ginger syrup and continue to cook to obtain black bean syrup; (III) Molding: The black bean syrup is manually pounded and crushed to fully integrate the ingredients, then transferred into a mold and pressed to shape, thus obtaining the black bean ginger candy cake.

4. The preparation method of black bean and ginger candy cake according to claim 3, characterized in that, In step (I-1), the cleaning process involves rinsing with running water 2-3 times. And / or, the cooking time is 15-20 minutes; And / or, grind into powder and pass through an 80-mesh sieve to obtain black bean powder.

5. The preparation method of black bean and ginger candy cake according to claim 3, characterized in that, In step (I-2), the cleaning involves rinsing with running water 2-3 times; And / or, the grinding time is 10-20 min.

6. The method for preparing black bean and ginger candy cake according to claim 3, characterized in that, In step (II-1), under stirring conditions, simmer over low heat for 10-20 minutes to obtain syrup.

7. The method for preparing black bean and ginger candy cake according to claim 3, characterized in that, In step (II-2), the simmering time is 15-25 minutes.

8. The method for preparing black bean and ginger candy cake according to claim 3, characterized in that, In step (II-3), the simmering time is 20-30 minutes.

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