Bitter gourd cake and making method thereof

A bitter gourd and cake technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of high protein and high fat, and achieve the effect of sufficient elasticity, increased nutritional value, and soft and delicate taste

Inactive Publication Date: 2014-03-05
陈思远
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the cakes on the market are high in protein and high in fat, and there are basically no cakes with special functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A bitter gourd cake, in parts by weight, whose components are: 483 parts of bitter gourd, 521 parts of eggs, 202 parts of white sugar, 36 parts of citric acid, 287 parts of flour, 63 parts of salad oil, 135 parts of cream, and 112 parts of malt syrup , 22 parts of peanut oil, and 15 parts of blended oil.

[0021] Above-mentioned balsam pear cake is realized through the following steps:

[0022] (1) Preparation of balsam pear juice: Clean 483 parts of fresh balsam pear, cut into pieces, put into a stainless steel container, add 1.5 times of water and cook at 95°C for 5 minutes, then take out the beating, filter with 4 layers of gauze, and take the filtrate Cool to make bitter gourd juice;

[0023] (2) Whipping: Put 521 parts of eggs, 202 parts of white sugar, 36 parts of bitter gourd juice and citric acid into the blender, beat at medium speed for 2 minutes, and then switch to high speed to quickly dissolve the sugar in the egg liquid. And keep whipping into the air to...

Embodiment 2

[0030] A bitter gourd cake, in parts by weight, its components are: 596 parts of bitter gourd, 675 parts of eggs, 311 parts of white granulated sugar, 57 parts of citric acid, 398 parts of flour, 89 parts of salad oil, 172 parts of butter, and 153 parts of malt syrup , 36 parts of peanut oil, and 27 parts of blended oil.

[0031] Above-mentioned balsam pear cake is realized through the following steps:

[0032] (1) Preparation of balsam pear juice: Clean 596 parts of fresh balsam pear, cut into pieces, put into a stainless steel container, add 1.5 times of water and cook at 95°C for 5 minutes, then take out the beating, filter with 4 layers of gauze, and take the filtrate Cool to make bitter gourd juice;

[0033] (2) Whipping: Put 675 parts of eggs, 311 parts of white sugar, 57 parts of bitter gourd juice and citric acid into the blender, first beat at medium speed for 3 minutes, then switch to high speed to quickly dissolve the sugar in the egg liquid, And keep whipping int...

Embodiment 3

[0040] A bitter gourd cake, in parts by weight, its components are: 543 parts of bitter gourd, 623 parts of eggs, 245 parts of white granulated sugar, 43 parts of citric acid, 336 parts of flour, 69 parts of salad oil, 141 parts of butter, and 122 parts of malt syrup , 27 parts of peanut oil, and 19 parts of blended oil.

[0041] Above-mentioned balsam pear cake is realized through the following steps:

[0042] (1) Preparation of balsam pear juice: Clean 543 parts of fresh balsam pear, cut into pieces, put into a stainless steel container, add 1.5 times of water and cook at 95°C for 5 minutes, then take out the beating, filter with 4 layers of gauze, and take the filtrate Cool to make bitter gourd juice;

[0043] (2) Beating: Put 623 parts of eggs, 245 parts of white sugar, 43 parts of bitter gourd juice and citric acid into the blender, beat at medium speed for 3 minutes, and then switch to high speed to quickly dissolve the sugar in the egg liquid. And keep whipping and rush...

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PUM

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Abstract

The invention discloses a bitter gourd cake and a making method thereof. The bitter gourd cake comprises bitter gourd, eggs, white granulated sugar, citric acid, flour, salad oil, cream, malt syrup, peanut oil and blend oil. The making method of the bitter gourd cake comprises the steps of preparation of bitter gourd juice, stirring, mixing, injection molding, baking, oiling and demolding. The bitter gourd cake has the advantages that the taste is soft, fine and smooth, the cake tastes sweet, slightly bitter, tasty, and refreshing, the elasticity is good, the rough sense is avoided, the cake does not stick to teeth, the fragrance is strong and pure, and the flavor is special; the cake can clear away heat and toxic materials, relieve summer heat, nourish the kidney and the spleen, improve the immunity, and reduce blood fat, the nutritive value is high, and the cake is a high-grade product which is suitable for both the old and children; the cake is instant dietetic food and can meet requirements of different special populations, and the market of bitter gourd is developed.

Description

technical field [0001] The invention belongs to the field of cake processing, and in particular relates to a bitter gourd cake and a preparation method thereof. Background technique [0002] Bitter gourd is a vegetable that people love very much. Bitter gourd is the bitter gourd of Cucurbitaceae, which belongs to the fruit of annual vine herbaceous plants. Bitter gourd has high nutritional value. The analysis of several different varieties of bitter gourd shows that every 100 grams of fresh bitter gourd contains 0.8-0.9g of protein, 0.2-0.3g of fat, 2-3g of carbohydrates, 0.7-1.6g of dietary fiber, V A 56~84mg, V C 20~97mg, carotene 0.5~1.0mg, calcium phosphorus 18~22mg, lin 19~32mg, iron 0.6~0.7mg, potassium 256mg. In addition, it also contains charantia glycosides, 5-hydroxytryptamine, a variety of free amino acids, and pectin. Bitter gourd also has high medicinal value. Li Shizhen, an ancient Chinese medical scientist, said that "bitter gourd, bitter cold and non-toxi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 陈思远
Owner 陈思远
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