Making method for sugar snap pea cake

A production method and honey bean technology are applied in the directions of dough processing, baking, and baked food, etc., which can solve the problems of unfavorable intestinal environment, obesity, and non-compliance with digestion and absorption requirements, and achieve a sweet, soft, fluffy and rich taste. Taste, taste unique effect

Inactive Publication Date: 2016-03-23
ANHUI QINGSONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

After testing, according to the latest information released by the World Health and Nutrition Organization, the ratio of its nutritional ingredients does not meet the requirements of human digestion and absorption. If the sucrose content is too high, it may cause a burden on the human digestive system and is not conducive to the balance of the intestinal environment. Regular consumption may cause obesity, so sub-healthy people with "three highs" cannot often enjoy the delicacy of cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: the preparation method of honey bean cake, comprises the following contents:

[0014] (1) Raw material preparation: Stir the egg white and egg yolk at high speed until they are whipped; make nutritional supplement powder, the formula in the nutritional supplement powder is tomato powder 11, black fungus fine powder 5, strawberry juice in parts by weight (catties) 5. Malted milk essence 7, wort juice 12, shiitake mushroom powder 6, angelica powder 3, salvia miltiorrhiza powder 5, sesame oil 5; the production method is to fry tomato powder and black fungus fine powder for 15 minutes, and add Sesame oil, fried and cooled for later use; then mixed with other remaining ingredients, added an appropriate amount of pure water, mixed and boiled for 30-40 minutes, finally dried and ultrafinely pulverized to more than 400 mesh;

[0015] (2) Stirring: First, corn flour, pastry flour and an appropriate amount of pure water are first stirred slowly until the raw materials...

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PUM

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Abstract

The invention discloses a making method for a sugar snap pea cake. The making method comprises the following steps of raw material preparation, stirring, sugar snap pea scattering, dish weighing, baking, secondary processing and packaging. The sugar snap pea cake made through the method is unique in taste, the aroma of a traditional cake can be increased, the taste can be enriched, and the sugar snap pea cake is sweet, soft and puffy in taste, fine and smooth in texture and puffy in mouth. Meanwhile, nutritional additive powder is added in a raw material formula, so that the nutritional value of the sugar snap pea cake is effectively increased, certain life cultivation and health preservation effects are also achieved, and the sugar snap pea cake is deeply favored by people.

Description

technical field [0001] The invention relates to a method for making honey bean cake, which belongs to the technical field of food processing. Background technique [0002] In the past, the raw materials used in cream cakes were mostly butter, white sugar, eggs, etc. The texture was soft and delicious, but it inevitably had the characteristics of high calorie, high sugar and high fat. After testing, according to the latest information released by the World Health and Nutrition Organization, the ratio of its nutritional ingredients does not meet the requirements of human digestion and absorption. If the sucrose content is too high, it may cause a burden on the human digestive system and is not conducive to the balance of the intestinal environment. Regular consumption may cause obesity, so sub-healthy people with "three highs" cannot often enjoy the delicacy of cakes. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A23L33/10
CPCA21D2/362
Inventor 林松
Owner ANHUI QINGSONG FOOD
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