Cocoa sweet osmanthus honey cake and preparation method thereof

A technology of sweet-scented osmanthus nectar and cake, which is used in baking, dough processing, baked food, etc., can solve the problems of lowering acceptance, changes in cake texture and taste, etc., and achieves improved taste, increased delicate taste, and soft and pleasant fragrance. Effect

Inactive Publication Date: 2015-09-30
WUHU SHOUJI FOOD FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, traditional cakes can no longer effectively meet people's needs, and when some raw materials with health care effects are added, due to the characteristics of the raw materials themselves, the mouthfeel and taste of the cakes will change, thereby reducing people's acceptance

Method used

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  • Cocoa sweet osmanthus honey cake and preparation method thereof

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preparation example Construction

[0021] refer to figure 1 , the preparation method of a kind of cacao sweet-scented osmanthus cake that the present invention proposes, comprises the steps:

[0022] S1. Wash the sweet-scented osmanthus and put it in a drying oven to dry, then add salt and mix evenly, then add honey, seal and store away from light for 5-7 days to obtain sweet-scented osmanthus sauce;

[0023] S2. After cooking lavender, violet, rosemary, jasmine, and stevia for 30-40 minutes, cool to room temperature, let stand for 3-4 hours, and filter to obtain the first filtrate; After 40 minutes, cool to room temperature, stand for 3-4 hours, and filter to obtain the second filtrate; mix the first filtrate and the second filtrate evenly to obtain a mixed liquid;

[0024] S3. After mixing grapefruit juice, cherry juice and lemon juice evenly, add peeled bananas and stir to obtain fruit puree; add milk to fresh cream, heat up to 50-60°C, stir well, then add fruit puree and The guar gum is evenly mixed to ob...

Embodiment 1

[0030] A kind of cocoa sweet-scented osmanthus cake that the present invention proposes, its raw material comprises by weight: 142 parts of low-gluten flour, 27 parts of highland barley powder, 18 parts of cocoa powder, 13 parts of natto powder, 11 parts of baking powder, 26 parts of sweet-scented osmanthus, salt 7 parts, 55 parts of honey, 22 parts of lavender, 16 parts of violet, 12 parts of rosemary, 18 parts of jasmine, 12 parts of stevia, 8 parts of wolfberry, 3 parts of Fushen, 1.5 parts of acacia peel, 26 parts of grapefruit juice, 20 parts of cherry juice, 3 parts of lemon juice, 18 parts of peeled banana, 13 parts of fresh cream, 32 parts of milk, 26 parts of guar gum, 19 parts of shelled eggs, 17 parts of soft white sugar, 7 parts of rum, brandy 3 copies.

[0031] The preparation method of the above-mentioned cacao sweet-scented osmanthus cake that the present invention also proposes comprises the steps:

[0032] S1. Wash the sweet-scented osmanthus and put it in a ...

Embodiment 2

[0039] A kind of cocoa sweet-scented osmanthus cake that the present invention proposes, its raw material comprises by weight: 148 parts of low-gluten flour, 23 parts of highland barley powder, 22 parts of cocoa powder, 8 parts of natto powder, 14 parts of baking powder, 23 parts of sweet-scented osmanthus, salt 9 parts, 51 parts of honey, 23 parts of lavender, 14 parts of violet, 14 parts of rosemary, 16 parts of jasmine, 13 parts of stevia, 6 parts of wolfberry, 4 parts of Fushen, 1.2 parts of acacia peel, 28 parts of grapefruit juice, 18 parts of cherry juice, 5 parts of lemon juice, 15 parts of peeled banana, 14 parts of fresh cream, 28 parts of milk, 28 parts of guar gum, 18 parts of shelled eggs, 23 parts of soft white sugar, 6 parts of rum, brandy 5 servings.

[0040] The preparation method of the above-mentioned cacao sweet-scented osmanthus cake that the present invention also proposes comprises the steps:

[0041] S1. Wash the sweet-scented osmanthus and put it in a...

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Abstract

The invention discloses a cocoa sweet osmanthus honey cake. The cocoa sweet osmanthus honey cake comprises, by parts by weight, 140-150 parts of self raising flour, 20-30 parts of highland flour, 15-25 parts of cocoa powder, 5-15 parts of natto powder, 10-15 parts of baking powder, 20-30 parts of sweet osmanthus, 6-10 parts of salt, 50-60 parts of honey, 20-24 parts of lavender, 12-18 parts of violet, 10-15 parts of rosemary, 15-20 parts of jasmine flower, 10-15 parts of stevia rebaudiana, 5-9 parts of wolfberry, 2-5 parts of poria with hostwood, 1-2 parts of cortex albiziae, 20-30 parts of grapefruit juice, 15-25 parts of cherry juice, 2-6 parts of lemon juice, 10-20 parts of peeled banana, 10-15 parts of fresh butter, 25-35 parts of milk, 25-30 parts of guar gum, 15-20 parts of egg liquid, 15-25 parts of soft sugar, 5-8 parts of rum and 2-6 parts of brandy. The invention further discloses a preparation method for preparing the cocoa sweet osmanthus honey cake.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a cocoa osmanthus honey cake and a preparation method thereof. Background technique [0002] Highland barley, also known as naked barley, grows in plateau areas and is mainly produced in Qinghai, Tibet, Gansu and Yunnan. It is the main food crop of the Tibetan people. Highland barley is very nutritious. It is the crop with the highest β-glucan content among wheat crops in the world. It has preventive effects on colon cancer, cardiovascular and cerebrovascular diseases, and diabetes, and can also improve human immunity and regulate circadian rhythms; Rich in dietary fiber, it has the functions of clearing the bowel and removing toxins from the body; the pullulan is 26% higher than ordinary, which can inhibit hyperacidity and alleviate the symptoms; it also contains trace elements that are beneficial to the human body: Minerals such as calcium, cob, iron, copper, zinc, sel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
Inventor 齐志国
Owner WUHU SHOUJI FOOD FACTORY
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