Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for cakes and pumpkins, applied in baking, baked goods with modified ingredients, dough processing, etc., can solve the problems of inability to meet diversified requirements, simple taste, single nutrient composition, etc., to achieve diverse tastes and nutritional matching. Reasonable and simple production process
Inactive Publication Date: 2014-06-18
张为明
View PDF0 Cites 8 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Because pumpkin has so many elements that are beneficial to the human body, it has been popular among people in recent years. People not only simply steam it, but use it to make delicious pumpkin drinks, pumpkin cakes, etc., but the existing pumpkin cakes Most of them have a single nutritional component and a very simple taste, which cannot meet the diverse requirements of people.
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
[0015] The pumpkin cake of the present embodiment is composed of the following raw materials in parts by weight: 200 parts of low-gluten flour, 100 parts of pumpkin, 100 parts of eggs, 30 parts of cream of tartar, 20 parts of baking powder, 80 parts of powdered sugar, 2 parts of salt 50 parts of milk, 80 parts of water, 30 parts of carrots, 20 parts of pumpkin seeds;
Embodiment 2
[0017] The pumpkin cake of this embodiment is composed of the following raw materials in parts by weight: 300 parts of low-gluten flour, 150 parts of pumpkin, 150 parts of eggs, 40 parts of cream of tartar, 25 parts of baking powder, 100 parts of powdered sugar, 4 parts of salt 80 parts of milk, 120 parts of water, 40 parts of carrots, 25 parts of pumpkin seeds;
Embodiment 3
[0019] The pumpkin cake of this embodiment is composed of the following raw materials in parts by weight: 400 parts of low-gluten flour, 200 parts of pumpkin, 200 parts of eggs, 50 parts of cream of tartar, 30 parts of baking powder, 150 parts of powdered sugar, 5 parts of salt 100 parts of milk, 200 parts of water, 50 parts of carrots, 30 parts of pumpkin seeds;
[0020] The preparation method of pumpkin cake in the above embodiment may further comprise the steps:
[0021] (1) First wash the pumpkin, remove the stalks and seeds, cut into pieces and steam, then peel and squeeze into puree for later use, and cut the carrots into cubes for later use;
[0022] (2) Separate the egg yolk from the egg white, add cream of tartar to the white, beat it with an egg beater to dry foam, add sugar powder to the egg yolk, beat it with an egg beater, then pour it into the egg white and mix well, Then add milk and stir well;
[0023] (3) Mix low-gluten flour, baking powder, and salt into st...
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
Login to view more
Abstract
The invention relates to a pumpkin cake and a making method thereof and belongs to the technical field of food and food making method. The pumpkin cake is composed of raw materials of, by weight, 200 parts to 400 parts of low-gluten flour, 100 parts to 200 parts of pumpkins, 100 parts to 200 parts of eggs, 30 parts to 50 parts of tartar powder, 20 parts to 30 parts of baking powder, 80 parts to 150 parts of powdered sugar, 2 parts to 5 parts of salt, 50 parts to 100 parts of milk, 80 parts to 200 parts of water, 30 parts to 50 parts of carrots and 20 parts to 30 parts of pumpkin seeds. The making method comprises squeezing the pumpkins into puree for standby application, and dicing the carrots for standby application; beating an egg liquid; making cake batter; pouring the cake batter into a cake mould; performing baking for 20 minutes to 40 minutes. The pumpkin cake is simple in making process, reasonable in nutrition collocation, sweet and delicious, rich in flavor, balanced in nutrition, capable of meeting requirements of different people for the cake flavor and particularly suitable for people with diabetes.
Description
technical field [0001] The invention relates to a pumpkin cake and a preparation method thereof, and belongs to the technical field of food and preparation methods thereof. Background technique [0002] Pumpkin, also known as pumpkin and rice melon, is a popular melon food. Pumpkin is rich in pectin and trace element cobalt. Pectin can delay the absorption of sugar and lipid in the intestine; the content of cobalt is high, which is incomparable with any other vegetable. It is necessary for the synthesis of insulin by pancreatic islet cells Eating pumpkin often helps to prevent and treat diabetes. Pumpkin can also eliminate the mutation effect of carcinogen-ammonia nitrite, and the pectin in it can also neutralize and remove heavy metals and some pesticides in the body, so it has the effect of preventing cancer and poisoning, and can help patients with weakened liver and kidney function to strengthen liver function. Regenerative capacity of kidney cells. Vitamin A content...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more