Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Long-freshness health cake and making method thereof

A cake and fresh technology, applied in baking, dough processing, baked food, etc., can solve problems such as the advent of cake products, and achieve the effect of soft texture, rich aroma and improving human immunity.

Inactive Publication Date: 2013-08-28
陆建益
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After searching, in the field of food, no literature reports or products have been found to make cakes with chickpeas and pine needles as the main raw materials.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Raw material formula: 40kg of chickpea flour, 18kg of high-gluten flour, 5kg of fresh slash pine needles, 20kg of shelled goose eggs, 2.5kg of rice wine, 0.8kg of erythritol, 2.2kg of cream, 8kg of seabuckthorn seed oil, cake oil 3.5kg.

[0018] 2. Production method

[0019] (1) Take 5kg of fresh slash pine needles, wash them with water, drain them, cut them into short pieces, put them in a container and add 30kg of water, and extract them for 1.5 hours at a temperature of 95°C to 100°C, and the filtrate Pass through a 180-mesh sieve to obtain the pine needle extract, which is set aside;

[0020] (2) Take 20 kg of shelled goose eggs, 2.5 kg of yellow rice wine, and 0.8 kg of erythritol into the egg beater, beat quickly, and beat into a paste to obtain product A;

[0021] (3) When taking product A, add an appropriate amount of water and stir until uniform, gradually add 40kg of chickpea flour, 18kg of high-gluten flour, and 3.5kg of cake oil and stir until there is ...

Embodiment 2

[0025] 1. Raw material formula: 31kg of chickpea flour, 26kg of high-gluten flour, 3.5kg of fresh slash pine needles, 22kg of shelled goose eggs, 1.3kg of erythritol, 2.7kg of rice wine, 4kg of cream, 7kg of seabuckthorn seed oil, cake oil 2.5kg.

[0026] 2. Production method

[0027] (1) Take 3.5kg of fresh slash pine needles, wash them with water, drain them, cut them into short pieces, put them in a container and add 26.25kg of water, and extract them for 2 hours at a temperature of 95°C to 100°C , and the filtrate was passed through a 180-mesh sieve to obtain the slash pine needle extract, which was set aside;

[0028] (2) Take 22kg of shelled goose eggs, 2.7kg of rice wine, and 1.3kg of erythritol into the egg beater, beat quickly, and beat into a paste to obtain product A;

[0029] (3) Add an appropriate amount of water to product A and stir until uniform, gradually add 31kg of chickpea flour, 26kg of high-gluten flour, and 2.5kg of cake oil and stir until there is no ...

Embodiment 3

[0033] 1. Raw material formula: 25.6kg of chickpea flour, 35kg of high-gluten flour, 4kg of fresh slash pine needles, 18kg of shelled goose eggs, 1.5kg of erythritol, 1.9kg of rice wine, 3kg of cream, 9kg of seabuckthorn seed oil, cake oil 2kg.

[0034] 2. Production method

[0035] (1) Take 4kg of fresh slash pine needles, wash them with water, drain them, cut them into short pieces, put them in a container and add 32kg of water, and extract them for 2 hours at a temperature of 95°C to 100°C, and the filtrate Pass through a 180-mesh sieve to obtain the pine needle extract, which is set aside;

[0036] (2) Take 18kg of shelled goose eggs, 1.9kg of rice wine, and 1.5kg of erythritol into the egg beater, beat quickly, and beat into a paste to obtain product A;

[0037] (3) When taking product A, add an appropriate amount of water and stir until uniform, gradually add 25.6kg of chickpea flour, 35kg of high-gluten flour, and 2kg of cake oil, and continue stirring until there is ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to long-freshness health cake and a making method thereof. The long-freshness health cake is made from, by weight percent, 30%-50% of chickpea flour, 15%-20% of high gluten flour, 3%-10% of fresh slash-pine needle, 15%-25% of shelled goose egg, 0.5%-4% of yellow rice wine, 0.2%-3% of erythritol, 2%-5% of cream, 3%-10% of seabuckthorm seed oil, 2%-5% of cake oil, and the balance of water. The making method includes: placing the shelled goose egg, the yellow rice wine and the erythritol into an eggbeater to make a product A according to a certain formula, adding the formula quantity of seabuckthorm seed oil, high gluten flour and cake oil into the product A, mixing until no clotting is present, adding the formula quantity of cream, seabuckthorm seed oil and slash-pine needle extract, mixing to make sure full fusion to obtain a product B; pouring a fixed quantity of product B into a making mould, placing the baking mould in an oven for baking, and taking out the product B from the baking mould to obtain the long-freshness health cake. The long-freshness health cake is nutritious and health-care, is bactericidal and antiseptic, has prolonged shelf life, aromatic flavor and soft texture and is beneficial to physical health by long-term consumption.

Description

technical field [0001] The invention relates to a food, in particular to a fresh-keeping health-care cake and a preparation method thereof. Background technique [0002] Cake is a kind of traditional food with good color, fragrance and taste. The raw materials usually used are mostly flour, eggs, white sugar, cream, etc., and chemical preservatives are added to prolong the shelf life of cakes. Although these cakes are soft and delicious, people like to eat them very much. . However, its nutritional content is relatively low, and it lacks health effects such as dietary therapy and supplementation, which can no longer satisfy modern people's pursuit of nutritional balance and health care of cakes. Moreover, adding chemical preservatives will more or less reduce the quality of the cake or bring some negative effects, and long-term consumption is not conducive to the health of the human body. [0003] Chickpea (scientific name: Cicer arietinum), also known as peach bean and ch...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 陆建益
Owner 陆建益
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com