Low-sugar chestnut layer cake with cinnamon oil and making method thereof

A technology of cinnamon oil and sandwich cakes, applied in food preparation, dough processing, baking and other directions, can solve the problems of chronic liver and kidney damage, diarrhea and allergies, physical harm, etc. effects of digestion

Inactive Publication Date: 2015-09-02
闭炳春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of society and the increase of market demand, many businesses add a large number of additives, such as preservatives, pigments, flavors, etc. cause harm to the human body
Short-term intake may cause diarrhea and allergies, while long-term intake may cause chronic damage to the liver and kidneys, which is extremely harmful to the body
Moreover, there is a lot of sugar in the cake. Eating too much will easily make people fat and greasy. With the development of society, people pay more and more attention to their own health problems. How to eat healthy and reasonable It has become the goal pursued by people. Food safety incidents exposed in recent years are common, making today's consumers more ignorant of additive-free, pure natural sandwich biscuits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A low-sugar chestnut sandwich cake containing cinnamon oil, made from the following raw materials in parts by weight:

[0033] 0.8 parts cinnamon oil; 15 parts camellia oil; 100 parts flour; 50 parts shelled eggs; 30 parts milk; 12 parts maltitol; 0.5 parts baking powder; 20 parts red beans; 150 parts purified water; 1 part salt; 50 parts chestnuts 10 parts of pear; 5 parts of papaya; 8 parts of wormwood; 5 parts of dandelion;

[0034] Described flour is the all-purpose flour with protein content at 8%-10.5%;

[0035] The above-mentioned low-sugar chestnut sandwich cake containing cinnamon oil has the following steps in its preparation method:

[0036] (1) After peeling and removing the cores of pears and papayas in parts by weight, squeeze the juice to obtain mixed juice and set aside;

[0037] (2) Select high-quality red beans and chestnuts that are insect-free and non-deteriorating, steam the red beans and chestnuts separately, and mash them into pu...

Embodiment 2

[0043] A low-sugar chestnut sandwich cake containing cinnamon oil, made from the following raw materials in parts by weight:

[0044] 1.2 parts of cinnamon oil; 17 parts of camellia oil; 110 parts of flour; 55 parts of shelled eggs; 34 parts of milk; 15 parts of maltitol; 0.7 parts of baking powder; 22 parts of red beans; 230 parts of purified water; 1.6 parts of salt; 70 parts of chestnut 11 parts of pear; 7 parts of papaya; 10 parts of wormwood; 6 parts of dandelion;

[0045] Described flour is the all-purpose flour with protein content at 8%-10.5%;

[0046] The above-mentioned low-sugar chestnut sandwich cake containing cinnamon oil has the following steps in its preparation method:

[0047] (1) After peeling and removing the cores of the pears and papayas in parts by weight, squeeze the juice to obtain mixed juice and set aside;

[0048] (2) Select high-quality red beans and chestnuts that are insect-free and non-deteriorating, steam the red beans and ch...

Embodiment 3

[0054] A low-sugar chestnut sandwich cake containing cinnamon oil, made from the following raw materials in parts by weight:

[0055] 1.6 parts of cinnamon oil; 19 parts of camellia oil; 115 parts of flour; 60 parts of shelled eggs; 37 parts of milk; 18 parts of maltitol; 0.9 parts of baking powder; 23 parts of red beans; 300 parts of purified water; 1.6 parts of salt; 70 parts of chestnut 13 parts of pear; 9 parts of papaya; 11 parts of wormwood; 6 parts of dandelion;

[0056] Described flour is the all-purpose flour with protein content at 8%-10.5%;

[0057] The above-mentioned low-sugar chestnut sandwich cake containing cinnamon oil has the following steps in its preparation method:

[0058] (1) After peeling and removing the cores of the pears and papayas in parts by weight, squeeze the juice to obtain mixed juice and set aside;

[0059] (2) Select high-quality red beans and chestnuts that are insect-free and non-deteriorating, steam the red beans and ch...

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PUM

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Abstract

The invention belongs to the field of food, and particularly relates to a low-sugar chestnut layer cake with cinnamon oil and a making method thereof. The low-sugar chestnut layer cake with the cinnamon oil is prepared from raw materials including, by weight, 0.8-2 parts of the cinnamon oil, 15-20 parts of camellia oil, 100-120 parts of flour, 50-65 parts of shelled eggs, 30-40 parts of milk, 12-20 parts of maltitol, 0.5-1 part of baking powder, 20-25 parts of red beans, 150-350 parts of purified water, 1-2 parts of salt, 50-80 parts of chestnuts, 10-15 parts of pear, 5-10 parts of papayas, 8-12 parts of wormwood and 5-7 parts of dandelions. The cinnamon oil is added in the making process of the low-sugar chestnut layer cake with the cinnamon oil and has a very strong inhibition effect on common bacteria and molds, and the made and obtained layer cake is good in anti-mold and anti-septic effect and can be preserved for a long time. The source of the raw materials of the layer cake is wide, the making process is simple, and the made layer cake is rich in nutrition and low in sugar content and tastes good.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a low-sugar chestnut sandwich cake containing cinnamon oil and a preparation method thereof. Background technique [0002] my country has a long history of pastry making, and cakes are one of people's favorite foods, with many types. The cakes in the north and south of China are quite distinctive. The cakes in the north are thick and strong, while the cakes in the south are delicate and delicate. The Chinese eat "cake" in a variety of ways, while in foreign countries, people love "cake" very much, and there are many unique and delicious cooking methods. [0003] As we all know, different countries and different nationalities have different eating habits and food cultures. In my country, there is a habit of making cakes. Sandwich cakes have a long history in my country. They are one of the pastries that people love from ancient times to the present. With long-term development...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A23L1/29
Inventor 闭炳春贺均林
Owner 闭炳春
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