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Rice fragrance flavored cake and preparation method thereof

A cake and rice fragrant technology, applied in baking, dough processing, baked food and other directions, can solve the problems of waste of resources, environment, pollution, etc., and achieve the effect of reducing pollution, improving nutritional value and reducing product cost

Inactive Publication Date: 2015-11-18
花晓雯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Okara is a by-product in the production process of various soybean products. The annual output in my country is very large. A small part is used for feed processing, and most of it is directly discarded as waste, resulting in waste of resources and environmental pollution.

Method used

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Embodiment Construction

[0015] A rice fragrant cake is characterized in that it is made of the following raw materials in parts by weight (kg):

[0016] Bean dregs 20, flour 70, egg liquid 120, sugar 65, cake oil 7.5, baking powder 1.7, rice 20, mango 5, Atractylodes macrocephala 2, donkey-hide gelatin 1, medlar 3, peach blossom 2, chitosan 0.03, β-ring paste Essence 1.4, appropriate amount of peanut oil.

[0017] The preparation method of described fragrant rice cake, comprises the following steps:

[0018] (1) Add Atractylodes macrocephala, donkey-hide gelatin, medlar and peach blossom to 5-6 times the water and boil for 40-50 minutes, filter to remove residue, and the obtained filtrate is spray-dried to make powder;

[0019] (2) Spread the bean dregs on a tray with a thickness of 1cm, dry them in a blast drying oven at 60°C for 12 hours, then crush them, and pass through an 80-mesh sieve;

[0020] (3) Add 4-5 times of water to the mango, filter and remove the slag, and get mango juice; mix the r...

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Abstract

The present invention provides a fragrance flavored cake and a preparation method thereof. The cake is characterized in that the cake is made from the following raw materials in parts by weight: bean dregs 20-21, flour 70-80, egg liquid 120-130, white granulated sugar 65-67, cake emulsifiers 7.5-8, baking powder 1.7-2, rice 20-22, mangoes 5-5.5, bighead atractylodes rhizome 2-3, donkey-hide gelatin 1-2, Chinese wolfberry fruits 3-4, peach blossoms 2-3, chitosan 0.03-0.04, beta-cyclodextrin 1.4-1.6 and a proper amount of peanut oil. Through using the bean dregs as the raw material to replace parts of the flour and cooperating with the chitosan with a moisture holding role, the cake is capable of holding more moisture and soft and smooth in mouthfeel; the chitosan also has a bacteriostatic effect to avoid the problem that microorganisms are prone to reproduction due to high moisture contents; and the addition of beta-cyclodextrin can form complexes with the starch in the cake baking and cooling process, improving the starch retrogradation crystal environment and prolonging the storage period. In addition, the cake can maintain countenance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a rice-flavored cake and a preparation method thereof. Background technique [0002] Cakes are made from flour, sugar, and eggs by whipping and baking. They are loved by consumers because of their soft texture, strong fragrance, and elasticity. With the improvement of people's living standards, the future cake industry should develop in a green, healthy and environmentally friendly direction. Nowadays, many people have excess energy, so the production of cakes firstly solves the health problems of human beings, develops the health function of cakes, and secondly solves the problem of short shelf life of cakes. At present, the cake industry is basically sold locally, which hinders Development of cake industry. Okara is a by-product in the production process of various soybean products. The annual output in our country is very large, a small part is used for f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 花晓雯
Owner 花晓雯
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