Mulberry leaf cake premixing powder and preparation method and application thereof

A technology of premixed powder and mulberry leaf powder, which is applied in the food field, can solve problems such as unreasonable production process, single nutritional content, and insufficient nutrition, and achieve the effect of unique and pleasing color, rich sources, increased nutritional content and health care effects

Inactive Publication Date: 2014-04-30
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutrition of the existing cake premix powder is only provided by eggs, etc., the ingredients are single, the nutritional components are single, the production process is unreasonable, and the nutrition is not rich enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The mulberry leaf cake premix powder is prepared from the following components in parts by weight: 25 parts of mulberry leaf powder, 60 parts of low-gluten flour, 30 parts of powdered sugar, 0.3 part of salt, 0.5 part of baking powder, and 0.2 part of soybean lecithin.

[0025] Its preparation method:

[0026] (1) Wash the mulberry leaves, scald them with boiling water, dry them, and crush them to get mulberry leaf powder;

[0027] (2) Mix mulberry leaf powder, low-gluten flour, powdered sugar, salt, baking powder, non-dairy creamer, and soybean lecithin to obtain mulberry leaf cake premix powder.

[0028] This mulberry leaf cake premix is ​​applied to prepare cake, comprises the following steps:

[0029] (1) Separate the egg whites from the egg yolks of 7 eggs, beat the egg whites and 50g of sugar until white bubbles are formed and form, and beat the egg yolks with 50g of sugar and 100mL of cooking oil;

[0030] (2) Add the beaten egg yolk to the beaten egg white and...

Embodiment 2

[0032] The mulberry leaf cake premix is ​​prepared from the following components in parts by weight: 10 parts of mulberry leaf powder, 40 parts of low-gluten flour, 20 parts of powdered sugar, 0.7 parts of salt, 2.0 parts of baking powder, and 1 part of non-dairy creamer.

[0033] Its preparation method is with embodiment 1.

[0034] This mulberry leaf cake premix is ​​applied to prepare cake, comprises the following steps:

[0035] (1) Separate the egg whites from the egg yolks of 7 eggs, beat the egg whites and 50g of sugar until white bubbles are formed and form, and beat the egg yolks with 50g of sugar and 100mL of cooking oil;

[0036] (2) Add the beaten egg yolk to the beaten egg white and mix well, add 500g premix powder and 100mL water to mix together, stir gently, make a paste, put it into a rice cooker coated with oil, cook Press the rice button for 15 minutes, keep warm for 15 minutes, repeat again, pour it out, cool it down, and serve.

Embodiment 3

[0038] Mulberry leaf cake premix powder is made of the following components by weight: 20 parts of mulberry leaf powder, 45 parts of low-gluten flour, 24 parts of powdered sugar, 0.4 part of salt, 1.0 part of baking powder, 0.4 part of non-dairy creamer, 0.2 parts of phospholipids.

[0039] Its preparation method is with embodiment 1.

[0040] This mulberry leaf cake premix is ​​applied to prepare cake, comprises the following steps:

[0041] (1) Separate the egg whites from the egg yolks of 6 eggs, beat the egg whites and 50g of sugar until white bubbles are formed and form, and beat the egg yolks with 50g of sugar and 100mL of cooking oil;

[0042] (2) Add the beaten egg yolk to the beaten egg white and mix well, add 500g premix powder and mix together, stir gently, make a paste, put it into a mold with oil on the surface, bake at about 180°C 20 minutes, (the oven temperature and baking time are adjusted according to the type of oven and cake), pour out, cool, and serve. ...

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PUM

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Abstract

The invention provides a mulberry leaf cake premixing powder. The mulberry leaf cake premixing powder is at least prepared from constituents of, based on the following weight part ratio, 10-25 parts of mulberry leaf powder, 40-60 parts of low gluten flour, 20-30 parts of powdered sugar, 0.3-0.7 part of salt, 0.5-2.0 parts of baking powder, 0-1 part of plant liquid powder and 0-0.2 part of soybean lecithin. The invention further provides a preparation method of the mulberry leaf cake premixing powder and application of the mulberry leaf cake premixing powder in cake preparation. Raw materials of the mulberry leaf cake premixing powder are abundant in source and low in cost, and due to the fact that the mulberry leaf powder is added in the premixing powder, nutrient content and health efficacy of the premixing powder are greatly improved, and simultaneously the mulberry leaf cake premixing powder is enabled to have a mulberry leaf color, and is popular in markets.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a mulberry leaf cake premix, and also relates to a preparation method and application of the mulberry leaf cake premix. Background technique [0002] Along with the quickening of people's life rhythm, instant food is favored by people because of its features such as convenience, quickness, sanitation and safety. Cake premix is ​​a new type of convenience food made by modern food processing technology. It complies with people's pursuit of convenient life and has certain market potential. However, the nutrition of the existing cake premix powder is only provided by eggs, etc., and the ingredients are single, the nutritional components are single, the production process is unreasonable, and the nutrition is not rich enough. [0003] Mulberry trees are distributed in most parts of the country and are rich in resources. In the traditional sericulture industry structure, the purpose of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D13/08A21D2/36
Inventor 江明珠王婷婷黄敏忠陈晓闻燕马永昆
Owner JIANGSU UNIV OF SCI & TECH
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