CN107307041A - A kind of potato Angelica Keiskei nutrition and health care cake and preparation method thereof - Google Patents

Abstract

The invention relates to a potato ashitaba nutrition and health care cake and a preparation method thereof. Potato ashitaba nutrition and health cake is made of the following raw materials by weight: main ingredient: 60‑80 parts of wheat flour; 20‑40 parts of whole potato flour; auxiliary materials: 1‑10 parts of ashitaba powder; 80‑100 parts of salad oil 80‑100 parts of xylitol; 80‑100 parts of eggs; 4‑8 parts of baking powder. Compared with the prior art, the potato ashitaba nutrition and health cake of the present invention is rich in anthocyanin, dietary fiber, organic germanium, vitamin _B12 and various chalcones with special effects, and has anti-aging, beautifying and beautifying, Anti-cancer, hypoglycemic and lipid-lowering functions, not only rich in nutrition, but also crispy in taste, simple in production process and low in production cost. It is especially suitable for people with diabetes, "three highs" and urban people with a fast-paced life.

Description

A kind of potato ashitaba nutrition and health cake and making method thereof

technical field

The invention belongs to the technical field of food processing, and in particular relates to a potato ashitaba nutritional health cake and a preparation method thereof.

Background technique

Potato, as the fourth largest crop after wheat, rice and corn, has rich and comprehensive nutritional value, and contains all the amino acids needed by the human body. In addition, it also contains a variety of vitamins, inorganic salts and dietary fiber. Potato powder is fresh potato as raw material, after washing, peeling, selecting, slicing, rinsing, precooking, cooling, steaming, mashing and other processes, it is dehydrated and dried into fine granules, flakes or powder Shaped products are collectively referred to as potato flour, which retains most of the nutritional value of potatoes. At present, a variety of nutritious foods have been prepared from whole potato flour, such as breakfast porridge, biscuits, and vermicelli.

As a newly introduced variety, purple potato combines nutrition, health care and ornamental. In addition to most of the nutritional value contained in ordinary potatoes, it also contains anthocyanins that have multiple health functions for the human body. Anthocyanin is a natural antioxidant, which has various biological activities such as scavenging free radicals in the body, delaying aging, lowering blood fat, anti-tumor and enhancing physical fitness. The content of anthocyanins in the edible purple potato powder was measured to be 1.91 mg/kg. Therefore, purple potatoes can be used as an excellent raw material for making natural health food.

Ashitaba is native to Hachijo Island, Japan. It is a perennial herbaceous plant belonging to the Umbelliferae family Angelica, and is famous for Hachijo Island herbs. Ashitaba stems and leaves are rich in vitamin B ₁₂ , dietary fiber, carotene, amino acids, organic germanium and chalcone compounds with multiple functions, and enjoy the reputation of "longevity grass". After analysis, the Ashitaba used contained 0.05 μg/100 g of vitamin B ₁₂ , 0.37 mg/g of organic germanium, and 0.12 mg/g of chalcones. In recent years, relevant studies have shown that Ashitaba has various physiological functions such as lowering blood sugar, anti-oxidation, anti-cancer, lowering blood fat, anti-bacterial, anti-inflammation, clearing away heat and detoxification, etc., and has important economic development value in the field of medicine and nutritional health food.

Cake, as a convenience food, has become a hunger food or breakfast for the fast-paced urban crowd. Although there are endless types of cakes on the market, most biscuits contain high sugar content to achieve the purpose of quickly replenishing energy. Cakes with low sugar, high dietary fiber, and nutrition and health care are rare.

Contents of the invention

The object of the present invention is to provide a potato ashitaba nutritional health cake and a preparation method thereof in order to overcome the above-mentioned defects in the prior art.

The purpose of the present invention can be achieved through the following technical solutions:

A potato ashitaba nutrition and health cake made of the following raw materials by weight:

Main ingredients: 60-80 parts of wheat flour; 20-40 parts of whole potato flour;

Accessories: Ashitaba powder 1-10 parts; salad oil 80-100 parts; xylitol 80-100 parts; eggs 80-100 parts; baking powder 4-8 parts.

The wheat flour is low-gluten wheat flour.

The whole potato powder is purple potato whole powder.

The wheat flour and the whole potato flour are all passed through a 200-mesh sieve.

The ashitaba powder is ultrafine powder of ashitaba, and its particle size is below 10 μm.

The making method of described potato ashitaba nutritional health cake comprises the following steps:

1) Choose leafy green, non-rotten, complete Ashitaba stems and leaves, wash them with running water, cut into uniform small pieces, dry them in a freeze dryer, and then transfer them to an ultrafine pulverizer to fully pulverize them to obtain Ashitaba pink;

2) Take the eggs, separate the egg whites and egg yolks, beat the egg whites at 120-200rpm for 5-10 minutes, then add salad oil, add xylitol, baking powder and egg yolks during the whipping process, and mix well;

3) Use a mixer to fully mix the purple potato powder, ashitaba powder and wheat flour, and then slowly add it to the beaten egg liquid;

4) After the mixture is evenly mixed, it is poured into a mold, placed in an oven, and baked to obtain a finished potato ashitaba nutrition and health cake.

During the baking process, the step-by-step heating method is adopted, that is, bake at 110°C and 120°C for 25 minutes, then bake at 130°C and 140°C for 15 minutes, and finally heat at 150°C and lower the heat. Bake at 60°C for 10 minutes, and after cooling, the finished potato ashitaba nutrition and health cake is obtained.

Compared with the prior art, the present invention has the following beneficial effects:

The invention is mainly made of purple potato powder and ashitaba as raw materials. The produced product potato ashitaba nutrition and health cake is rich in various physiological functional ingredients, rich in trace elements and vitamins beneficial to the health of the body, and has good nutritional value and health care function.

Purple potato powder is rich in anthocyanin, which is a powerful antioxidant. Its functions are as follows: scavenging free radicals in the body, preventing diseases caused by various free radicals; helping Vc and Ve to absorb and utilize, enhancing antioxidant capacity; enhancing Human immune system, increase human body resistance; protect blood vessels, enhance blood vessel resistance, reduce capillary fragility, increase blood circulation system; reduce the risk of diabetes, reduce the occurrence of complications of diabetes; reduce LDL cholesterol, avoid atherosclerosis The occurrence of hardening; enhance skin elasticity, protect the skin, and promote skin health. The whole potato flour is mixed with flour, and the gluten protein in the flour can promote the formation of a network structure between the whole potato flour to obtain a cake with a fluffy structure. Because the whole potato flour lacks gluten protein, too much content will make the cake structure compact and affect the appearance and taste of the cake; if the potato content is too low, the nutritional value of the cake will not be significantly improved.

Ashitaba is rich in chalcone compounds, which have anti-tumor, anti-diabetes, anti-cancer, hypolipidemic, anti-vascular disease, anti-oxidation, antibacterial and other effects; Ashitaba contains vitamin B ₁₂ which is rare in plants, which can prevent and control pernicious anemia occurrence; Ashitaba also contains a high concentration of natural organic germanium, which has the effect of restoring fatigue and preventing anemia. The combination of purple potato powder and ashitaba has the effect of nutritional complementarity. The rich vitamins, trace elements and compounds with special functional ingredients in it can help the human body maintain normal physiological functions, improve the body's immunity, and beautify the skin. It is suitable for urban people with fast-paced and irregular life. Although ashitaba powder is rich in nutrients, excessive use will affect the quality and taste of the cake. If the amount is too low, the nutritional value cannot be highlighted, so the appropriate amount of addition is particularly important.

The invention provides a potato ashitaba nutrition and health cake, which uses low-calorie xylitol instead of high-calorie sucrose as an auxiliary material, so that the prepared cake has no saccharification and low calorie. It is especially suitable for people with diabetes and "three highs".

The potato ashitaba nutrition and health care cake of the present invention has the unique flavor of purple potatoes, uniform structure, delicate and crisp taste, emerald green color and fragrance of ashitaba, balanced and comprehensive nutrition, high nutritional value and certain health care effects; The production method is simple, and is suitable for both industrial production and family production.

detailed description

The present invention will be described in detail below in conjunction with specific embodiments.

Example 1

60 parts of wheat flour; 40 parts of whole potato flour; 2 parts of ashitaba powder; 100 parts of salad oil; 100 parts of xylitol; 80 parts of eggs; 8 parts of baking powder.

Craftsmanship:

1) Choose leafy green, non-rotten, complete Ashitaba stems and leaves, wash them with running water, cut into uniform small pieces, dry them in a freeze dryer, and then transfer them to an ultrafine pulverizer to fully pulverize them to obtain Ashitaba pink;

2) Take the eggs, separate the egg whites and egg yolks, beat the egg whites at 120-200rpm for 5-10 minutes, then add salad oil, add xylitol, baking powder and egg yolks during the whipping process, and mix well;

3) Use a mixer to fully mix the purple potato powder, ashitaba powder and wheat flour, and then slowly add it to the beaten egg liquid;

4) After mixing evenly, pour it into the mold and put it in the oven, adopt the step-by-step heating method: bake on the upper heat/lower heat (110°C/120°C) for 25 minutes----(130°C/140°C) Bake for 15 minutes——(150°C/160°C) bake for 10 minutes, and then get the finished product after cooling.

Example 2

70 parts of wheat flour; 30 parts of whole potato flour; 6 parts of ashitaba powder; 90 parts of salad oil; 90 parts of xylitol; 100 parts of eggs; 6 parts of baking powder.

Manufacturing process: with embodiment 1.

Example 3

80 parts of wheat flour; 20 parts of whole potato flour; 8 parts of ashitaba powder; 80 parts of salad oil; 80 parts of xylitol; 90 parts of eggs; 4 parts of baking powder.

Manufacturing process: with embodiment 1.

The sensory evaluation of embodiment 1-3 gained cake is as follows:

It can be seen from the above table that when the addition amount of potato flour is 40 or 20 parts, the sensory evaluation of the cake is low, and when the addition amount is 30 parts, the sensory evaluation is the best. The reason is mainly because the whole potato flour does not contain gluten protein, the added amount is too high, the network cannot be formed, and the fluffy structure cannot be formed, thus affecting the taste of the cake.

The potato ashitaba nutrition and health care cake of the present invention has the unique flavor of purple potatoes, uniform structure, delicate and crisp taste, emerald green color and fragrance of ashitaba, balanced and comprehensive nutrition, high nutritional value and certain health care effects; The production method is simple, and is suitable for both industrial production and family production.

The above descriptions of the embodiments are for those of ordinary skill in the art to understand and use the invention. It is obvious that those skilled in the art can easily make various modifications to these embodiments, and apply the general principles described here to other embodiments without creative efforts. Therefore, the present invention is not limited to the above-mentioned embodiments. Improvements and modifications made by those skilled in the art according to the disclosure of the present invention without departing from the scope of the present invention should fall within the protection scope of the present invention.

Claims (7)

1. A potato ashitaba nutrition and health cake, characterized in that it is made from the raw materials of the following parts by weight: Main ingredients: 60-80 parts of wheat flour; 20-40 parts of whole potato flour; Accessories: Ashitaba powder 1-10 parts; salad oil 80-100 parts; xylitol 80-100 parts; eggs 80-100 parts; baking powder 4-8 parts. 2. a kind of potato ashitaba nutritional health cake according to claim 1, is characterized in that, described wheat flour is low-gluten wheat flour. 3. A kind of potato ashitaba nutritional health cake according to claim 1, characterized in that, said whole potato powder is purple potato whole powder. 4. A kind of potato ashitaba nutrition and health cake according to claim 1, characterized in that, said wheat flour and potato flour are all passed through a 200-mesh sieve. 5. A potato ashitaba nutrition and health cake according to claim 1, characterized in that said ashitaba powder is superfine powder of ashitaba, and its particle size is below 10 μm. 6. a preparation method of potato ashitaba nutrition and health cake as claimed in claim 1, is characterized in that, comprises the following steps: 1) Choose leafy green, non-rotten, and complete Ashitaba stems and leaves, wash them with running water, cut them into small pieces, dry them in a freeze dryer, and then transfer them to an ultrafine pulverizer to fully pulverize them to obtain Ashitaba powder; 2) Take the eggs, separate the egg whites and egg yolks, beat the egg whites at 120-200rpm for 5-10 minutes, then add salad oil, add xylitol, baking powder and egg yolks during the whipping process, and mix well; 3) Use a mixer to fully mix the purple potato powder, ashitaba powder and wheat flour, and then slowly add it to the beaten egg liquid; 4) After the mixture is evenly mixed, it is poured into a mold, placed in an oven, and baked to obtain a finished potato ashitaba nutrition and health cake. 7. The method for making a potato ashitaba nutrition and health cake according to claim 6, characterized in that, during the baking process, a step-by-step heating method is adopted, that is, baking is carried out at 110°C on top and 120°C on bottom 25 minutes, then baked at 130°C and 140°C for 15 minutes, and finally baked at 150°C and 60°C for 10 minutes. After cooling, the finished potato ashitaba nutrition and health cake is obtained.