Blueberry cake and preparation method thereof

A cake and blueberry technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of single nutrition, can not meet the requirements of diversification, and simple taste, so as to achieve diverse flavors, diversification and balanced nutrition Effect

Inactive Publication Date: 2013-03-13
孙立民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because blueberries have so many elements that are beneficial to the human body, they have been popular among people in recent years. People not only eat the fruit directly, but also transform the fruit to make delicious bl

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The blueberry cake of this embodiment is composed of the following raw materials in parts by weight: 200 parts of low-gluten flour, 50 parts of almond flour, 60 parts of corn flour, 20 parts of cream of tartar, 15 parts of baking powder, 100 parts of powdered sugar, 2 parts salt, 100 parts whipped cream, 50 parts milk, 30 parts orange juice, 80 parts water, 3 eggs, 50 parts dried blueberries, 3 cherries, 2 bananas, 30 parts carrots, 20 parts wolfberry.

Embodiment 2

[0020] The blueberry cake of this embodiment is composed of the following raw materials in parts by weight: 400 parts of low-gluten flour, 80 parts of almond flour, 90 parts of corn flour, 50 parts of cream of tartar, 30 parts of baking powder, 200 parts of powdered sugar, 5 parts salt, 200 parts whipped cream, 80 parts milk, 50 parts orange juice, 200 parts water, 5 eggs, 80 parts dried blueberries, 5 cherries, 4 bananas, 50 parts carrots, 30 parts wolfberry.

Embodiment 3

[0022] The blueberry cake of this embodiment is composed of the following raw materials in parts by weight: 300 parts of low-gluten flour, 65 parts of almond flour, 75 parts of corn flour, 35 parts of cream of tartar, 28 parts of baking powder, 150 parts of powdered sugar, 3 parts of salt, 150 parts of whipped cream, 65 parts of milk, 40 parts of orange juice, 140 parts of water, 4 eggs, 65 parts of dried blueberries, 4 parts of cherries, 3 parts of bananas, 40 parts of carrots, and 25 parts of wolfberry.

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PUM

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Abstract

The invention relates to a blueberry cake and a preparation method of the blueberry cake, and belongs to the technical field of food and preparation methods of the food. The blueberry cake comprises the following raw materials in parts by weight: 200-400 parts of cake flour, 50-80 parts of almond powder, 60-90 parts of corn flour, 20-50 parts of tartar powder, 15-30 parts of baking powder, 100-200 parts of powdered sugar, 2-5 parts of salt, 100-200 parts of unsalted butter, 50-80 parts of milk, 30-50 parts of orange juice, 80-200 parts of water, 3-5 eggs, 50-80 parts of dried blueberries, 3-5 cherries, 2-4 bananas, 30-50 parts of carrot, and 20-30 parts of medlar. According to the blueberry cake, the blueberries, the cherries, the bananas, the carrot, the medlar and the like are also added, so that the perfect combination of vegetables and fruits is achieved, and the prepared cake is more fragrant and sweet, diversified in taste, and balanced in nutrition.

Description

[0001] technical field [0002] The invention relates to a blueberry cake and a preparation method thereof, and belongs to the technical field of food and preparation methods thereof. Background technique [0003] Blueberry is known as the "Queen of Fruits" and "The Fruit of Color Contact". Blueberry fruit is rich in nutrients. It not only has good nutritional and health effects, but also has the functions of preventing brain aging, strengthening the heart, anti-cancer, softening blood vessels, and enhancing human immunity. In addition to conventional sugar, acid and Vc, blueberry fruit is rich in VE, VA, VB, SOD, arbutin, protein, anthocyanin, dietary fiber and rich in K, Fe, Zn, Ca and other mineral elements. The content of anthocyanin pigment per hectogram of fresh blueberry fruit is as high as 163mg, protein 400-700mg, fat 500-600mg, carbohydrate 12.3-15.3mg, vitamin A as high as 81-100 international units, vitamin E2.7-9.5μg, SOD5. 39 international units, vitamins ar...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 孙立民
Owner 孙立民
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