The invention relates to a longan cake and its preparation method, which belongs to the field of food processing technology; the weight of each component is 50-80 parts of low gluten flour, 10-40 parts of longan polysaccharide, 10-20 parts of longan boiled juice, 5-10 parts of eggs, 20-30 parts of olive oil, 1-5 parts of longan sauce, 1-5 parts of red jujube sauce and 0.01-0.1 part of lemon juice; the preparation method is olive oil, one-fifth of longan polysaccharide and longan boiled. The juice and the yolk are stirred evenly together, and the flour with low gluten is stirred evenly through sieving; the protein is added with lemon juice, and the remaining cinnamon polysaccharide is added three times. The egg yolk batter is stirred and stirred evenly after being foamed by the stirrer; then the mould is poured into the preheated oven to bake; after taking out the cooling demoulding, it is divided into two pieces, and the cinnamon and red date jam are smeared in the middle to make the \fragrant soft and delicious\ The product of sweet-scented longan cake is rich in flavor. The cake makes the best use of the nutritional ingredients of sweet-scented longan, especially the boiled juice and polysaccharides of sweet-scented longan. It has unique flavor, convenient eating and excellent sales prospects.
【技术实现步骤摘要】
一种桂圆蛋糕及制备方法
本专利技术涉及一种桂圆蛋糕及制备方法,属于食品加工
技术介绍
桂圆蛋糕主要由桂圆多糖和桂圆煮汁制成的蛋糕,该桂圆蛋糕最大程度地利用桂圆的营养成分,特别是桂圆煮汁和多糖,风味独特,食用方便,具有“香软可口、风味馥郁”等特点。桂圆是一种果实,有虎眼、石硖等三十多个品种。我国福建、台湾、广东、广西、四川、贵州、云南等地均有分布。桂圆含有多种营养物质,有补血安神,健脑益智,补养心脾的功效,它能够入药,有壮阳益气、补益心脾、养血安神、润肤美容等多种功效,可治疗贫血、心悸、失眠、健忘、神经衰弱及病后、产后身体虚弱等症。目前,蛋糕的传统加工方法是以牛奶为其中的一种重要原料,本专利技术用桂圆煮汁取代牛奶,赋予整个蛋糕浓浓的桂圆香味。再有蛋糕店加工的蛋糕除烘烤外,没有杀菌处理,于是所得产品的货架期较短、较易腐败变质,而市面上包装出售保质期较长的蛋糕中,普遍加入了防腐剂,本专利技术在生产后采用紫外杀菌技术,从而不添加防腐剂而能延长商品的货架期。现仅有个别学者在研发蛋糕时加入了桂圆,李建贤专利技术了一种清火降脂蛋糕的制作方法,专利号是CN105638837A,主要将桂圆、毛尖绿茶、丹参和毛尖等提取汁混入蛋糕。与前人相比,本专利技术着重开发利用桂圆制作蛋糕,该桂圆蛋糕最大程度地利用桂圆的营养成分,特别是桂圆煮汁和多糖,风味独特,重点加入了紫外杀菌工艺,不仅可杀死蛋糕中的微生物,还能钝化酶活,延长蛋糕的货架期。
技术实现思路
本专利技术的目的在于提供一种以桂圆多糖和桂圆煮汁为主要原料制备的蛋糕;该蛋糕最大程度地利用桂圆的营养成分,特别是桂圆煮汁和多糖, ...
【技术保护点】
1.一种桂圆蛋糕,其特征在于:各组分的重量份为:低筋面粉50~80份、桂圆多糖10~40份、桂圆煮汁10~20份、鸡蛋5~10份、橄榄油20~30份、桂圆酱1~5份、红枣酱1~5份、柠檬汁0.01~0.1份。
【技术特征摘要】
1.一种桂圆蛋糕,其特征在于:各组分的重量份为:低筋面粉50~80份、桂圆多糖10~40份、桂圆煮汁10~20份、鸡蛋5~10份、橄榄油20~30份、桂圆酱1~5份、红枣酱1~5份、柠檬汁0.01~0.1份。2.一种桂圆蛋糕,其特征在于:各组分的重量份为:低筋面粉65份、桂圆多糖35份、桂圆煮汁15份、鸡蛋8份、橄榄油25份、桂圆酱3份、红枣酱3份、柠檬汁0.05份。3.一种桂圆蛋糕的制备方法,其特征在于:包括以下步骤:(1)蛋黄部分:把橄榄油、五分之一桂圆多糖、桂圆煮汁和蛋黄一起搅拌均匀,过筛低筋面粉搅拌均匀;(2)蛋白部分:蛋白加入柠檬汁,分三次加入剩余桂圆多糖,...
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