Yellow pear skin black rice chiffon cake and preparation method thereof

[0040] The preparation of pineapple chiffon cake consists of the following components by weight: 1-5g pineapple skin powder, 30-50g black rice flour, 0-10g low-gluten flour, 12g corn starch, 45g white sugar, 20 milk -35g, 150g eggs, 35g corn oil, 1g white vinegar.

[0041] The preparation method specifically includes the following steps:

[0042] 1) Preparation of pineapple peel powder

[0043] After the pineapple skin is cleaned, it is beaten, then frozen at -20℃ for 10-15h, and then put into a vacuum freeze dryer for freeze-drying. The freezing conditions are: -56℃ for 24h, and then freeze-dried with a small The traditional Chinese medicine pulverizer crushed, passed through a 60-mesh sieve, and collected the powder in a plastic ziplock bag for later use;

[0044] 2) Preparation of roux

[0045] Mix the black rice flour, low-gluten flour, corn starch and the pineapple peel powder prepared in step 1), stir evenly and pass through a 200-mesh sieve, then add milk and corn oil, mix and sti

[0058] Example 2 Quality Evaluation of Cake

[0059] (1) Perform sensory analysis and evaluation based on the structure, shape, color, taste and flavor of the cake, and select 10 relatively experienced sensory evaluators to evaluate the sensory quality of the cake. Take the average value as the result. The specific evaluation criteria are shown in Table 1.

[0060] Table 1 Sensory scoring standards for pineapple skin black rice cake

[0061]

[0062] (2) Determination of cake specific volume

[0063] Determination of cake specific volume The measurement of cake specific volume adopts the rapeseed replacement method. Take two beakers of the same volume, fill the first beaker with rapeseeds, and use a ruler to flatten the mouth of the beaker. Put the cake in the second beaker, fill the second beaker with the rapeseed in the first beaker, then use a ruler to flatten the mouth of the beaker, and measure the remaining rapeseed volume with a measuring cylinder and count it as the cake volu

[0064] Example 3 Single factor experimental design

[0065] (1) Single factor experiment of black rice flour addition

[0066] Chiffon cake was prepared according to the method of Example 1. The total amount of low-gluten flour + black rice flour + pineapple peel powder was the total amount of flour added, and the amount of black rice flour added was 20%, 40%, 60% of the total amount of flour added. , 80%, 100%, the addition amount of Huangqiu pear skin powder is 2% of the total flour, the addition amount of the remaining low-gluten flour, other amounts remain unchanged. Among them, when the addition amount of black rice flour is 100%, it means that pineapple skin flour and low-gluten flour are not added, and the other amounts remain unchanged. Investigate the effect of black rice flour addition on chiffon cakes.

[0067] The effect of the amount of black rice noodles on the sensory quality and specific volume of Chiffon cake was obtained through single factor experiments. figure 1 .