Nutritional cake and processing method thereof

A cake and nutrition technology, applied in baking, dough processing, baked food and other directions, can solve the problems of single taste effect, limited nutritional value, unable to replenish trace elements and active ingredients in time, and achieve simple production process and low cost. Effect

Inactive Publication Date: 2015-03-25
QINGDAO DERUN BATTERY MATERIALS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of cakes on the market, with various tastes, but most of them contain more saturated fatty acids and cholesterol, while the content of calcium, vitamins and protein is relatively low, and the nutritional value is limited
There are

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A nutritional cake, the weight ratio of raw materials is as follows: 40-50 parts of grape skin, 50-60 parts of egg white, 100-200 parts of flour, 60-80 parts of milk, 10-20 parts of honey, 10-20 parts of sucrose , 20-30 parts of sour plum, 30-40 parts of sugar, 4-7 parts of sweet-scented osmanthus, 10-30 parts of butter, 10-20 parts of cake flour, 10-20 parts of cream powder, 10-20 parts of baking powder, 5 parts of salt ~10 parts, 300~400 parts of water.

Embodiment 2

[0023] A nutritional cake comprising the following ingredients in parts by mass:

[0024] 40 parts of grape skin, 50 parts of egg white, 100 parts of flour, 60 parts of milk, 10 parts of honey, 10 parts of sucrose, 20 parts of sour plum, 30 parts of granulated sugar, 4 parts of sweet-scented osmanthus, 10 parts of butter, 10 parts of cake flour, cream flavor 10 parts flour, 10 parts baking powder, 5 parts salt, 300 parts water;

[0025] Or 50 parts of grape skin, 60 parts of egg white, 200 parts of flour, 80 parts of milk, 20 parts of honey, 20 parts of sucrose, 30 parts of sour plum, 40 parts of granulated sugar, 7 parts of sweet-scented osmanthus, 30 parts of butter, 20 parts of cake flour, cream 20 parts of face powder, 20 parts of baking powder, 10 parts of table salt, 400 parts of water;

[0026] Or 45 parts of grape skin, 55 parts of egg white, 150 parts of flour, 70 parts of milk, 15 parts of honey, 15 parts of sucrose, 25 parts of sour plum, 35 parts of granulated sug...

Embodiment 3

[0028] A nutritional cake, comprising the following ingredients in parts by mass: 40-50 parts of grape skins, 50-60 parts of egg whites, 100-200 parts of flour, 60-80 parts of milk, 10-20 parts of honey, and 10-20 parts of sucrose 20-30 parts of sour plum, 30-40 parts of sugar, 4-7 parts of sweet-scented osmanthus, 10-30 parts of butter, 10-20 parts of cake flour, 10-20 parts of cream powder, 10-20 parts of baking powder, salt 5-10 parts, 300-400 parts of water.

[0029] Its preparation method steps are:

[0030] (1) After mixing and washing the grape skin, sour plum, and sweet-scented osmanthus, dry it at 80 degrees for 1 to 2 hours, add sugar and grind it with a pulverizer, pass through a 500-600 mesh sieve to obtain a mixed superfine powder, and then add milk stirring;

[0031] (2) Mix egg whites, honey, sucrose, butter, cake flour, cream, baking powder, salt, and water and stir quickly until foaming;

[0032] (3) Add flour to the mixture described in (2), continue to st...

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PUM

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Abstract

The invention discloses a nutritional cake and a processing method thereof. The nutritional cake comprises the following raw materials in part by weight: 40-50 parts of grape skin, 50-60 parts of egg white, 100-200 parts of flour, 60-80 parts of milk, 10-20 parts of honey, 10-20 parts of cane sugar, 20-30 parts of smoked plum, 30-40 parts of granulated sugar, 4-7 parts of sweet-scented osmanthus, 10-30 parts of butter, 10-20 parts of cake flour, 10-20 parts of cream incense powder, 10-20 parts of baking powder, 5-10 parts of salt and 300-400 parts of water. The processing method comprises the following steps of grinding, concocting and baking. The color of the nutritional cake is glitter purple; the nutritional cake has attractive color, is rich in nutritional ingredient and does not contain macromolecular structures such as celluloses; people can assimilate easily after eating the nutritional cake; and the bioavailability is improved.

Description

technical field [0001] The invention belongs to the field of food and relates to a nutritional cake and a preparation method thereof. Background technique [0002] Cake is an ancient western pastry, usually made by oven. Its raw materials mainly include eggs, white sugar, wheat flour, and supplemented with a certain amount of milk, fruit juice, milk powder, face powder, salad oil, shortening, baking powder and other auxiliary materials. A sponge-like dessert is made after being stirred, modulated and baked. There are many kinds of cakes on the market with various flavors, but most of them contain more saturated fatty acids and cholesterol, while the content of calcium, vitamins and protein is relatively low, and their nutritional value is limited. There are many kinds of cakes sold in the market, but most of them are baked with a single flour, the taste and effect are single, and the trace elements needed by the human body and other active ingredients that are beneficial to...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D13/80
Inventor 李春霞
Owner QINGDAO DERUN BATTERY MATERIALS
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