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Delicious fragrant cake with fruit flavor

A technology for fruit and sweet cakes, applied in the field of fruit-flavored sweet cakes, can solve the problems of insufficient fragrance, not easy to store for a long time, heavy oily smell, etc., and achieves the effects of long storage time, low production cost and long aftertaste.

Inactive Publication Date: 2009-07-15
胡志伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention mainly solves the technical problems of the existing cakes containing glutinous rice flour or mashed potatoes with single flavor, heavy oily smell, not strong enough fragrance, and difficult long-term storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: make the fragrant cake of banana flavor. Wash 40 parts (100 grams each, the same below) of potatoes, peel them, steam them in a steamer, pour the potatoes into mash, then pour 40 parts of glutinous rice flour into the mashed potatoes, mix After mixing, add 1 part of cyclamate, 0.1 part of banana essence, 1.5 parts of curcumin, 1.8 parts of vanilla powder, 0.8 part of thumb milk tea additive, 0.2 part of citric acid and continue to stir to form a dough; then divide the dough into several doses and put The cake base is made in a round cake-shaped mold, and then the surface of the cake base is coated with bread crumbs or white sesame seeds, put into an oil pan and fried to obtain the fruit-flavored fragrant cake.

Embodiment 2

[0015] Embodiment 2: make apple-flavored fragrant cake. Wash 55 parts (100 grams each, the same below) of potatoes, peel them, steam them in a steamer, pour the potatoes into a mash, then pour 30 parts of glutinous rice flour into the mashed potatoes, mix After mixing, add 1.6 parts of cyclamate, 0.15 parts of apple essence, 2 parts of lycopene, 1 part of vanilla powder, 0.6 parts of thumb milk tea additive, 0.4 parts of citric acid and continue to stir to form a dough; then divide the dough into several doses and place Put it into a round cake-shaped mold to make a cake base, then wrap the surface of the cake base with bread crumbs or white sesame, put it in an oil pan and fry it to get the fruit flavored fragrant cake.

Embodiment 3

[0016] Embodiment 3: make the fragrant cake of strawberry flavor. Wash 50 parts (100 grams each, the same below) of potatoes, peel them, steam them in a steamer, pour the potatoes into mash, then pour 35 parts of glutinous rice flour into the mashed potatoes, mix After mixing, add 0.5 part of cyclamate, 0.12 part of strawberry essence, 1.5 part of lycopene, 0.2 part of carotene, 1.4 part of vanilla powder, 0.5 part of thumb milk tea additive, 0.6 part of citric acid and continue to stir to form a dough; then divide the dough A few doses are put into a round cake-shaped mold to make a cake base, and then the surface of the cake base is coated with bread crumbs or white sesame, put into an oil pan and fried to obtain the fruit-flavored fragrant cake.

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PUM

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Abstract

The invention relates to a fruit-favor scented cake which mainly comprises ingredients by weight portions: 30 to 40 portions of glutinous rice flour, 40 to 55 portions of mashed potatoes, 0.5 to 1.6 portion of sodium cyclamate, 0.1 to 0.15 portion of fruit-favor food flavors, 1.5 to 2 portions of natural pigment, 1 to 1.8 portions of vanilla powder, 0.4 to 0.8 portion of milk tea additive and 0.2 to 0.8 portion of citric acid. The invention has the advantages of long preservation time, low production cost, and the like. The finished fruit-favor scented cake has bright color and heavy fruit favor and enables people to feel fresh. The fruit-favor scented cake tastes sweet and sour, agreeably crisp and delicious and leaves a strong aftertaste.

Description

technical field [0001] The invention relates to a food, in particular to a fruit-flavored fragrant cake. Background technique [0002] In traditional cakes, glutinous rice flour or potatoes are often used as food ingredients, such as the popular pumpkin pie, which uses glutinous rice flour. When making pumpkin cakes, first mix pumpkin puree, glutinous rice flour, and fine sugar to make a dough, then use a small mold to emboss the dough to make heart-shaped, flower-shaped cakes, and fry them to get golden yellow pumpkin pie. Yet along with people's rich life, people gradually lose enthusiasm to the color, fragrance, taste of food such as pumpkin pie fried food, because these food local flavors are single, and oily smell is heavier, and fragrance is not strong enough, and is not easy to preserve for a long time. Contents of the invention [0003] The invention mainly solves the technical problems that the existing cakes containing glutinous rice flour or mashed potatoes ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/22A23L7/117
Inventor 胡志伟
Owner 胡志伟
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