Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Cake with dried plum powder flavor

A sour plum powder and taste technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of inconvenient eating, and achieve the effects of convenient eating and carrying, simple operation, and broad market prospects

Inactive Publication Date: 2014-01-22
李秉强
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the existing sour plum powder products must rely on containers and drinking water, resulting in inconvenient consumption, the present invention proposes a sour plum powder flavor pastry that is easy to carry and can be eaten directly

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] A sour plum powder flavored pastry, comprising glutinous rice, mung beans, red dates, and sour plum powder, the ratio of the parts by mass of each raw material component is: 200 parts of glutinous rice, 100 parts of sour plum powder, 50 parts of mung beans, and 50 parts of red dates share.

[0018] The manufacturing process of the sour plum flour cake includes the following steps: wash the glutinous rice and mung beans separately, grind them into powdery materials with a stone mill, and reserve them; wash the red dates after peeling and pitting them separately, stir them into paste materials with a mixer, and prepare them for later use. Pour the above 3 kinds of powdery and pasty materials into the same container, add sour plum powder and water, and stir evenly; wherein, the quality of water is 20% of the total mass of the 4 ingredients; use mechanical processing equipment to mix well The ingredients are processed into a 1cm×2cm×5cm cuboid block cake; code the cuboid bl...

Embodiment 2

[0020] A sour plum flour-flavored pastry, comprising glutinous rice, mung beans, red dates, and sour plum powder, the proportions by mass of each raw material component are: 180 parts of glutinous rice, 90 parts of sour plum powder, 40 parts of mung beans, and 30 parts of red dates share.

[0021] The manufacturing process of the sour plum flour cake includes the following steps: wash the glutinous rice and mung beans separately, grind them into powdery materials with a stone mill, and reserve them; wash the red dates after peeling and pitting them separately, stir them into paste materials with a mixer, and prepare them for later use. Pour the above 3 kinds of powdery and pasty materials into the same container, add sour plum powder and water, and stir evenly; wherein, the quality of water is 20% of the total mass of the 4 ingredients; use mechanical processing equipment to mix well The ingredients are processed into a 1cm×2cm×5cm cuboid block cake; code the cuboid block cake...

Embodiment 3

[0023] A sour plum powder flavored pastry, comprising glutinous rice, mung beans, red dates, and sour plum powder, the proportions by mass of each raw material component are: 140 parts of glutinous rice, 90 parts of sour plum powder, 30 parts of mung beans, and 40 parts of red dates share.

[0024] The manufacturing process of the sour plum flour cake includes the following steps: wash the glutinous rice and mung beans separately, grind them into powdery materials with a stone mill, and reserve them; wash the red dates after peeling and pitting them separately, stir them into paste materials with a mixer, and prepare them for later use. Pour the above 3 kinds of powdery and pasty materials into the same container, add sour plum powder and water, and stir evenly; wherein, the quality of water is 20% of the total mass of the 4 ingredients; use mechanical processing equipment to mix well The ingredients are processed into a 1cm×2cm×5cm cuboid block cake; code the cuboid block cak...

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

A cake with the dried plum powder flavor comprises sticky rice, mung beans, red dates and dried plum powder. The cake comprises the following raw material components, by mass, 100-200 parts of the sticky rice, 80-100 parts of the dried plum powder, 20-50 parts of the mung beans and 20-50 parts of the red dates. A producing process of the cake includes the following steps that the three ingredients are processed into powder and paste materials and then poured into a same container, the dried plum powder and water are added into the container, and then the materials in the container are evenly mixed; the mixed ingredients are processed into a cuboid blocky cake; the cake is placed into an oven and steamed for 30 minutes at the temperature ranging from 150 DEG C to 180 DEG C; the cake is packaged after being cooled, and then finished products are obtained. The cake can engender liquid and allay thirst, prevent heatstroke, stimulate appetite and invigorate the spleen, aid digestion, increase appetite, has the tasty sour-sweet flavor and high nutritive and health-care value, and is convenient to eat and carry and free of the trouble of mixing the dried plum powder with water. A producing method is easy and convenient to conduct and simple in operation. The cake is wide in raw material sources, innovative in formula, scientific, reasonable, rich in flavors, and wide in market prospect, and the varieties of cakes are enriched.

Description

technical field [0001] The invention belongs to the technical field of food and catering, and relates to a pastry, in particular to a sour plum powder taste pastry. Background technique [0002] Sour plum powder is developed from the traditional drink sour plum soup. It is a solid beverage refined from traditional Chinese medicine ebony (sour plum) and hawthorn to extract juice, supplemented with various raw materials such as sugar osmanthus. Thirst, cools down the heat, invigorates the spleen and appetizers, prevents fire and refreshes the mind, and also has the effects of losing weight and beautifying, regulating blood lipids, removing greasiness, hangover and protecting the liver, suitable for all ages. [0003] However, the sour plum powder currently on the market must be prepared by dissolving in containers and water. It is very inconvenient to carry and eat. Plum powder not only tastes bad, but also makes you thirsty very easily. Contents of the invention [0004]...

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
IPC IPC(8): A21D13/08A21D2/36
Inventor 李秉强
Owner 李秉强
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
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