Red wine flavored cake and preparation method thereof

A cake and wine-flavored technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of pollution, waste of resources and the environment, and achieve the effects of improving nutritional value, reducing pollution, and reducing product costs

Inactive Publication Date: 2015-12-09
花晓雯
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  • 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

Method used

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Embodiment Construction

[0015] A wine-flavored cake, which is characterized by being made of the following parts by weight (kg) of raw materials:

[0016] Bean dregs 20, flour 70, egg liquid 120, white sugar 65, cake oil 7.5, baking powder 1.7, red wine 15, corn 12, jujube kernel 2, lotus seed heart 3, Albizia julibrissin 2, night vine 3, chitosan 0.03, β -Cyclodextrin 1.4, appropriate amount of peanut oil.

[0017] The preparation method of the wine-flavored cake includes the following steps:

[0018] (1) Add jujube seed, lotus seed heart, albizia julibrissin, and Yejiao vine to 5-6 times the hydrological fire for 40-50 minutes, filter and remove slag, the filtrate obtained is spray-dried to make powder;

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

[0020] (3) The corn kernels are soaked in red wine for 3-4 hours and then removed, dried and crushed;

[002...

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Abstract

The present invention provides a red wine 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: 20-21 parts of bean dregs, 70-80 parts of flour, 120-130 parts of egg liquid, 65-67 parts of white granulated sugar, 7.5-8 parts of cake emulsifiers, 1.7-2 parts of baking powder, 15-17parts of red wine, 12-13 parts of corn, 2-3parts of semen zizyphi spinosae, 3-4parts of plumula nelumbinis, 2-3parts of silktree albizia bark, 3-4parts of tuber fleeceflower stem, 0.03-0.04parts of chitosan, 1.4-1.6parts of beta-cyclodextrin 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 added beta-cyclodextrin can form complexes with the starch in the cake baking and cooling process, prolonging the storage period. In addition, the cake can relieve uneasiness of mind and aid sleep.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and particularly relates to a wine-flavored cake and a preparation method thereof. Background technique [0002] Cakes are made of flour, sugar, and eggs as main raw materials, and are made by whipping and baking. They are very popular among 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 the direction of green, health and environmental protection. Nowadays, many people have excess energy, so the production of cakes firstly solves human health problems, develops the health function of cakes, and secondly solves the problem of short shelf life of cakes. At present, the cake industry is basically local sales, which hinders The development of the cake industry. Okara is a by-product in the production of various soy products. The annual output in my country is very large. A sma...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 花晓雯
Owner 花晓雯
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