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Chocolate and strawberry sweet cake and preparation method thereof

A sweetheart crisp and chocolate technology, which is applied in food preparation, baking, baked food, etc., can solve the problems of incomplete nutrition, high unit cost, and low output rate, and achieve the effect of rich nutrition, good quality, and low cost

Inactive Publication Date: 2014-10-01
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the ordinary meringue rolls produced by the existing food industry have low output rate, high unit cost, high energy consumption, difficult to ensure quality, easy to break and break, and incomplete nutritional components.

Method used

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  • Chocolate and strawberry sweet cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Chocolate strawberry sweetheart crisp, comprising sweetheart meringue, core material filled in sweetheart meringue and chocolate coating coated on the outside of sweetheart meringue; said sweetheart meringue is made of the following components by weight: 32 parts of water , 15 parts of white granulated sugar powder, 0.1 part of refined salt, 0.2 part of lecithin oil, 1 part of salad oil, 0.375 part of egg, 0.02 part of β-carotene and 25 parts of wheat flour; the core material is made of the following components by weight: 105 parts of anhydrous margarine, 1.5 parts of lecithin, 40 parts of white sugar powder, 0.2 parts of refined salt, 25 parts of whole milk powder, 2 parts of strawberry powder, 35 parts of whey powder, 0.6 parts of strawberry essence, 0.13 parts of vanillin, 0.09 part of ethyl maltol; the chocolate coating is made of the following components by weight: 180 parts of cocoa butter substitute, 2.5 parts of lecithin, 125 parts of white sugar powder, 0.2 part...

Embodiment 2

[0048] Chocolate Strawberry Sweetheart Crisp, comprising sweetheart meringue and core material; said sweetheart meringue is made of the following components by weight: 31 parts of water, 14 parts of white sugar powder, 0.15 part of refined salt, 0.3 part of phospholipid oil, 1.2 parts of salad oil parts, 0.40 parts of eggs, 0.01 parts of beta-carotene and 24 parts of wheat flour; the core material is made of the following components by weight: 106 parts of anhydrous margarine, 1.4 parts of lecithin, 39 parts of white granulated sugar, refined salt 0.1 part, 24 parts of whole milk powder, 3 parts of strawberry powder, 36 parts of whey powder, 0.5 part of strawberry essence, 0.12 part of vanillin, 0.10 part of ethyl maltol; the chocolate coating consists of the following components by weight Made: 179 parts of cocoa butter substitute, 2.4 parts of lecithin, 126 parts of white sugar powder, 0.1 part of refined salt, 49 parts of whole milk powder, 49 parts of maltodextrin, 99 parts...

Embodiment 3

[0068] Chocolate Strawberry Sweetheart Crisp, comprising sweetheart meringue and core material; said sweetheart meringue is made of the following components by weight: 33 parts of water, 16 parts of white sugar powder, 0.05 part of refined salt, 0.1 part of phospholipid oil, 0.8 part of salad oil 0.35 parts, 0.35 parts of eggs, 0.03 parts of beta-carotene and 26 parts of wheat flour; the core material is made of the following components by weight: 104 parts of anhydrous margarine, 1.6 parts of lecithin, 41 parts of white granulated sugar, refined salt 0.3 part, 26 parts of whole milk powder, 1 part of strawberry powder, 34 parts of whey powder, 0.7 part of strawberry essence, 0.14 part of vanillin, 0.08 part of ethyl maltol; the chocolate coating consists of the following components in parts by weight Made: 181 parts of cocoa butter substitute, 2.6 parts of lecithin, 124 parts of white sugar powder, 0.3 parts of refined salt, 51 parts of whole milk powder, 51 parts of maltodext...

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Abstract

The invention provides a chocolate and strawberry sweet cake which comprises a sweet cake skin, a core filled in the sweet cake skin, and a chocolate coating coated outside the sweet cake skin, wherein the sweet cake skin is prepared from the following components: water, white granulated sugar powder, refined salt, phospholipid oil, salad oil, eggs, beta-carotene and wheat meal; the core is prepared from the following components: anhydrous margarine, lecithin, white granulated sugar powder, refined salt, whole milk powder, strawberry powder, whey powder, strawberry essence, vanillin and ethyl maltol; the chocolate coating is prepared from the following components: cocoa butter substitute, lecithin, white granulated sugar powder, refined salt, whole milk powder, maltodextrin, whey powder, strawberry essence, vanillin and ethyl maltol. The invention also provides a method for preparing the chocolate and strawberry sweet cake. The chocolate and strawberry sweet cake is simple in preparation method, low in cost, rich in nutrition, reasonable in proportioning, good in taste and good in flavor.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a chocolate strawberry shortcake and a preparation method of the chocolate strawberry shortcake. Background technique [0002] As a common snack food, egg rolls are soft in quality and rich in egg flavor, and are deeply loved by consumers. They are usually made by baking eggs, flour, sugar and oil. With the improvement of people's living standards, the requirements for the taste and nutritional value of food are getting higher and higher. come higher. [0003] However, the egg roll products currently on the market have single ingredients, single taste, unreasonable production technology, and the nutritional value is only provided by eggs, which is not nutritious enough. How to improve the mouthfeel and nutritional value of meringue rolls is a topic worthy of continuous research by food manufacturers. At the same time, the ordinary meringue rolls produced by the existing food in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/322A23L1/29A23L15/10A23L33/00
CPCA21D13/80A23V2002/00
Inventor 鲍锦祥金祥旺叶红伟高怀林
Owner MASHI MANOR NANJING FOOD
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