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Nutritious cake

A cake and nutrition technology, applied in baking, dough processing, baked food, etc., can solve the problems of single taste and effect, and cannot replenish trace elements and active ingredients in time, and achieve the effect of simple production process and low cost

Inactive Publication Date: 2016-04-06
张立涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of cakes on the market, but most of them are baked with a single flour, with a single taste and effect, and cannot timely supplement the trace elements needed by the human body and other active ingredients that are beneficial to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A nutritious cake, the weight ratio of raw materials is as follows: 60-80 parts of low-gluten flour, 15-25 parts of butter, 50-70 parts of egg white, 10-30 parts of cake flour, 10-20 parts of corn flour, 10 parts of butter ~20 parts, milk 20~40 parts, lotus 5~7 parts, honey 15~25 parts, sugar 30~50 parts, fruit juice 15~25 parts, soybean powder 10~12 parts, sour plum 20~40 parts, salt 5 ~7 parts, water 300~500 parts.

Embodiment 2

[0019] A nutritional cake comprising the following ingredients in parts by mass:

[0020] 60 parts of low-gluten flour, 15 parts of butter, 50 parts of egg white, 10 parts of cake flour, 10 parts of corn flour, 10 parts of butter, 20 parts of milk, 5 parts of lotus, 15 parts of honey, 30 parts of sugar, 15 parts of fruit juice, 10 parts of powder, 20 parts of sour plum, 5 parts of salt, and 300 parts of water.

Embodiment 3

[0022] A nutritional cake comprising the following ingredients in parts by mass:

[0023] 70 parts of low-gluten flour, 20 parts of butter, 60 parts of egg white, 20 parts of cake flour, 15 parts of corn flour, 15 parts of butter, 30 parts of milk, 6 parts of lotus, 20 parts of honey, 40 parts of sugar, 20 parts of fruit juice, 11 parts of powder, 30 parts of sour plum, 6 parts of salt, and 400 parts of water.

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PUM

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Abstract

The invention discloses a nutritious cake comprising the following raw material according to weight by parts: 60 to 80 parts of low-gluten flour, 15 to 25 parts of cream, 50 to 70 parts of egg white, 10 to 30 parts of cake flour, 10 to 20 parts of corn powder, 10 to 20 parts of butter, 20 to 40 parts of milk, 5 to 7 parts of lotus, 15 to 25 parts of honey, 30 to 50 parts of granulated sugar, 15 to 25 parts of juice, 10 to 12 parts of bean flour, 20 to 40 parts of smoked plum, 5 to 7 parts of salt and 300 to 500 parts of water. The nutritious cake can be prepared by steps of grinding, mixing and baking. The nutritious cake has bright violet color, attractive color and rich nutrients; the nutritious cake does not have macromolecular structures such as cellulose, thereby facilitating digestion and absorption for a human body; and bioavailability can be improved.

Description

technical field [0001] The invention belongs to the field of food and relates to a nutritional cake. Background technique [0002] As a delicious snack food, cake is a necessary food for family meals and gatherings; in recent years, it has become increasingly popular in domestic consumption, and many consumers love it very much. There are many kinds of cakes sold in the market, but most of them are baked with a single flour, the taste and effect are single, and the trace elements needed by the human body and other active ingredients that are beneficial to the body cannot be replenished in time. [0003] The object of the present invention is to provide a nutritious cake with a soft and delicate taste, rich nutrition and the fragrance of grapes. Another object of the present invention is to provide a nutritious cake with simple production process, low cost and no pollution. It is aimed at the concept of nourishing yin and nourishing the lungs in autumn and winter. , regulat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/362
Inventor 张立涛
Owner 张立涛
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