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Rose-flavored honeycomb cakes and preparation method thereof

A honeycomb and rose technology, applied in the field of cake and its preparation process, can solve problems such as poor taste, single taste, unsatisfactory, etc., and achieve the effect of excellent taste, rich nutrition, and beautiful appearance

Inactive Publication Date: 2016-03-30
NANYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention has the advantages of selecting suitable raw materials for cake production, rational proportioning, and reducing unnecessary additives to produce cakes that are beneficial to people's health, but the nutrition is single and the taste is not good
The Chinese invention patent with the application number 201410675468.0 discloses a honey cake and its preparation method. It is calculated according to parts by weight and includes the following raw materials: low-gluten flour, yeast powder, eggs, honey, and other components. The taste is sweet and nutritious. Regulates the spleen and stomach, moistens the bowels, lowers blood pressure and other health-preserving effects, but its taste is relatively single, which cannot satisfy consumers with different tastes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A rose-flavored honeycomb cake, made from the following raw materials in parts by weight: 200 parts of rose tea, 220 parts of angel yeast, 650 parts of apple honey, 500 parts of egg yolk, 220 parts of cornstarch, 150 parts of purified water, and 150 parts of wheat flour 60 parts of instant custard powder, 8 parts of salt; wherein the water content of apple honey is 15wt%, and the standard Baume degree is 41; the composition of instant custard powder is 45wt% of hydroxypropyl distarch phosphate, 37wt of granulated sugar %, whole milk powder 8wt%, maltodextrin 8wt%, sodium alginate 1.5wt%, butter essence 0.2wt%, β-carotene 0.2wt% and glyceryl monostearate 0.1wt%.

[0031] Its preparation process comprises the following steps:

[0032] 1) Select commercially available dried roses, add 12.5 times the weight of warm water, brew at 70°C for 1.5 hours, cool down to room temperature, and set aside;

[0033] 2) Add wheat flour, Angel dry yeast, and salt to the container respect...

Embodiment 2

[0040] A rose-flavored honeycomb cake, made of the following raw materials in parts by weight: 250 parts of rose tea, 300 parts of angel yeast, 700 parts of honey, 600 parts of egg yolk, 260 parts of cornstarch, 250 parts of purified water, 200 parts of flour, 100 parts of instant custard powder, 12 parts of table salt; wherein the water content of jujube nectar is 25wt%, and the standard Baume degree is 42; the composition of instant custard powder is 38wt% of hydroxypropyl distarch phosphate, 40wt% of granulated sugar, Whole milk powder 10wt%, maltodextrin 9.3wt%, sodium alginate 2.0wt%, butter essence 0.25wt%, β-carotene 0.25wt% and glyceryl monostearate 0.2wt%.

[0041] Its preparation process comprises the following steps:

[0042] 1) Select dried roses, add 25 times the weight of warm water, brew at 80°C for 2.5 hours, cool down to room temperature, and set aside;

[0043] 2) Add wheat flour, Angel dry yeast, and salt into the container respectively, and finally add ros...

Embodiment 3

[0050]A rose-flavored honeycomb cake, made of the following raw materials in parts by weight: 220 parts of rose tea, 250 parts of angel yeast, 680 parts of honey, 550 parts of egg yolk, 240 parts of cornstarch, 200 parts of purified water, 180 parts of flour, 800 parts of instant custard powder and 10 parts of table salt; wherein the water content of Codonopsis honey is 20wt%, and the standard Baume degree is 42; wherein the water content of jujube honey is 25wt%, and the standard Baume degree is 42; the instant custard powder The composition is 41wt% of hydroxypropyl distarch phosphate, 39wt% of granulated sugar, 9wt% of whole milk powder, 9wt% of maltodextrin, 1.4wt% of sodium alginate, 0.21wt% of butter essence, 0.23wt% of beta-carotene and Glyceryl monostearate 0.16wt%.

[0051] Its preparation process comprises the following steps:

[0052] 1) Select dried roses, add 15 times the weight of warm water, brew at 75°C for 2.0 hours, cool down to room temperature, and set asi...

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Abstract

The invention discloses rose-flavored honeycomb cakes and a preparation method thereof. The rose-flavored honeycomb cakes are prepared from the following raw materials in parts by weight: 200-250 parts of rose tea water, 220-300 parts of yeast, 650-700 parts of honey, 500-600 parts of egg yolk, 220-260 parts of corn starch, 150-250 parts of pure water, 150-200 parts of flour, 60-100 parts of instant custard powder and 8-12 parts of table salt. In the preparation process, nutrient components of roses and honey are merged, so that the rose-flavored honeycomb cakes have the characteristics of high protein, low fat and low sugar, and are rich in nutrition, artistic in shapes, fragrant in smell and fine and smooth in mouth feel, requirements of people for diversified cakes are met, the rose-flavored honeycomb cakes are especially suitable for crowds suffering from indigestion and children to eat, and the rose-flavored honeycomb cakes have health care effects.

Description

technical field [0001] The invention mainly relates to the technical field of cake and its preparation process, in particular to a rose-flavored honeycomb cake and its preparation process. Background technique [0002] As a daily food, cake is widely loved by consumers because of its convenience and portability. But along with the raising of living standard, the change of ideology, the requirement of people to food is not just full stomach, but hopes to have certain health-care effect. Therefore, it is an important development direction at present to develop a kind of delicious cake that has health-care effect. As a food suitable for all ages, cake is rich in nutrition and loved by people. In the current cake processing, in order to meet people's various needs, more and more types of additives are added. Although it can make it rich in taste, it may not be good for people's health. [0003] The Chinese invention patent with application number 201210512912.8 discloses a ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/34A21D2/36
Inventor 鲁云风田龙李雪晖袁凌翔
Owner NANYANG NORMAL UNIV
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