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Lotus root sponge cake

A technology of sponge cake and lotus root, which is applied in the field of lotus root sponge cake, can solve the problems of not being able to meet the diversified needs of consumers for sponge cake

Inactive Publication Date: 2016-04-13
吴兰平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sponge cakes on the market also have added cheese or dried fruit, candied fruit, which still cannot meet the diversified needs of consumers for sponge cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of lotus root sponge cake, is made by natural ripe lotus root, rice flour, sucrose powder, milk powder, ghee, is wrapped with lotus leaf, and the weight ratio formula of the raw material of described lotus root sponge cake is: natural ripe lotus root 80, sucrose powder 10. Milk powder 5. Ghee 5.

Embodiment 2

[0026] A preparation method of the lotus root sponge cake described in embodiment 1, comprises the following steps:

[0027] (1) Lotus leaf processing: Put the dried lotus leaves in a high-pressure sterilizing pot and cook at 110°C for 25-30 minutes, take them out of the pot, soak them in warm water at 40°C-50°C, wash them, and cut them into lotus leaves of 500-1000 square centimeters Standby; the dried lotus leaves are made from natural tender lotus leaves harvested in July-August through drying or sun-drying;

[0028] (2) Initial processing of lotus root: take fresh natural lotus root, remove the tender segment and node, clean it, soak it in 0.5%-1% salt water, and get the natural mature lotus segment;

[0029] (3) Production of lotus root pine: After breaking the mature lotus root into pieces with a longitudinal length of no more than 5 cm, put it into a continuous cooking machine for steam cooking for 1-1.5 hours, take it out and cool it naturally to 50°C-60°C, put it in t...

Embodiment 3

[0035] A kind of lotus root sponge cake, made of natural aged lotus root, sucrose powder, cheese, ghee, wrapped with lotus leaves, the weight ratio formula of the raw materials is: natural aged lotus root 80, sucrose powder 10, cheese 1, ghee 5. Lemon yellow 0.005.

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PUM

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Abstract

The invention relates to the field of food processing and especially relates to lotus root sponge cake. The lotus root sponge cake is prepared from natural old cooked lotus rhizome, cane sugar powder, milk powder and ghee and is coated with a lotus leaf and a weight ratio of natural old cooked lotus rhizome, cane sugar powder, milk powder to ghee is 70-100: 10-20: 2-5: 5-10. A preparation method of the lotus root sponge cake comprises 1, lotus leaf processing, 2, lotus rhizome preliminary processing, 3, dried lotus root floss preparation, 4, blending, 5, molding, 6, baking and 7, metering, vacuum packaging and warehousing. The unique sponge cake is prepared according to the characteristic of high meal fiber content of the natural old cooked lotus rhizome, has lotus rhizome nutrients and is convenient for eating.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a lotus root muffin. Background technique [0002] The common sponge cake is made of rice flour, sugar, oil and a proper amount of milk powder. It has a soft taste and melts in the mouth, so it is very popular. Sponge cakes on the market also have added cheese or dried fruit, candied fruit, still can not satisfy consumer's demand for the variety of sponge cakes. [0003] The underground stem of the lotus is called the lotus root, a plant of the water lily family, and an aquatic vegetable. The shape is fat and jointed, and there are small tubular holes inside. [0004] Traditional Chinese medicine believes that lotus root is cooked and lukewarm, which can nourish the spleen and stomach, nourish the heart and nourish the mind. The nutritional ingredients of common lotus root are 293KJ of energy, 80.5g of water, 1.9g of protein, 0.2g of fat, 1.2g of dietary fiber, 15.2g of carbohydr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10
Inventor 吴兰平
Owner 吴兰平