Method for manufacturing red raspberry jam core-injection chiffon cake

A chiffon cake and production method technology, applied in the direction of dough processing, baking, baked food, etc., can solve the problems of less variety and single variety, and achieve the effect of unique taste, golden appearance and rich variety.

Inactive Publication Date: 2016-06-15
NORTHEAST FORESTRY UNIVERSITY +4
View PDF1 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few types of red raspberry products in the domestic market, and the variety is single

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044]Firstly, 25 g of milk and 16 g of vegetable oil are mixed and whipped until uniform to obtain a milk vegetable oil homogenate. Add 15g fine granulated sugar to 30g egg yolk and stir evenly, then mix in milk vegetable oil homogeneous solution, mix well; mix 50g flour and 0.5g baking powder evenly, sieve the above mixture in three times, stir well after each sieve, and make egg yolk Pulp for later use. Take 60g of protein, add 20g of fine granulated sugar three times and stir, first add one-third of the fine granulated sugar and whip for 30s at a slow speed, and a foam of 0.3-0.8cm in size will appear; then add 0.5g of cream of tartar and another three minutes One part of fine sugar, whipping for 5 minutes quickly, let the egg white foam until the foam appears fine and uniform; then add the last third of fine sugar, whipping for 3 minutes until soft peaks appear; finally, whip for 1 minute at a slow speed , to make the bubbles smaller and finer; make a protein paste for l...

Embodiment 2

[0046] First, 30 g of milk and 18 g of vegetable oil are mixed and whipped until uniform to obtain a homogeneous milk and vegetable oil solution. Add 15g of granulated sugar to 43g of egg yolks and mix well, then mix in the milk and vegetable oil homogeneous solution, mix well; mix 68g of flour and 1.5g of baking powder evenly, sieve the above mixture in three times, stir well after each sieve, and make the egg yolk Pulp for later use. Take 70g of protein, add 25g of fine granulated sugar in three times and stir, first add one-third of the fine granulated sugar and whip for 50s at a slow speed, and a foam of 0.3-0.8cm in size will appear; then add 1.3g of cream of tartar and another three minutes One part of fine sugar, whipping for 4 minutes quickly, let the protein foam until the foam appears fine and uniform; then add the last third of fine sugar, whipping for 4 minutes until soft peaks appear; finally, whip for 1 minute at a slow speed , to make the bubbles smaller and fi...

Embodiment 3

[0048] Firstly, 35 g of milk and 20 g of vegetable oil are mixed and whipped until uniform to obtain a milk vegetable oil homogenate. Add 15g fine granulated sugar to 32g egg yolk and mix well, then mix in the milk vegetable oil homogeneous solution, mix well; mix 55g flour and 1.0g baking powder evenly, sieve the above mixture in three times, stir well after each sieve, and make the egg yolk Pulp for later use. Take 80g of protein, add 30g of fine granulated sugar three times and stir, first add one-third of the fine granulated sugar and whip for 60s at a slow speed, and a foam of 0.3-0.8cm in size will appear; then add 1.4g of cream of tartar and another three minutes One part of fine granulated sugar, whip for 3 minutes quickly, let the egg white foam until the foam appears fine and uniform; then add the last third of fine granulated sugar, and whip for 4.5 minutes until soft peaks appear; finally, whip slowly 1min to make the air bubbles smaller and finer; make meringue p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a method for manufacturing a red raspberry jam core-injection chiffon cake and belongs to the field of bakery products. Red raspberry jam and a chiffon cake serve as main raw materials. Red raspberry is squeezed to obtain red raspberry juice, starch is added into the red raspberry juice to serve as a thickening agent, sugar is added to adjust the sweetness, and the red raspberry jam is manufactured through blending, cooking and concentration and used as stuffing for filling. Flour, milk, plant oil, white granulated sugar, baking powder and cream of tartar and the like are fully mixed and undergo injection molding, roasting and cooling molding to form the chiffon cake. The red raspberry jam is injected into the chiffon cake, and the red raspberry jam core-injection chiffon cake is formed. The product is golden in color, the stuffing is bright red and bright, the taste is unique, and users' nutrition and health care requirements can be met. The manufacturing method is simple to operate, the obtained product has a very high health care function, and the market prospect is wide.

Description

technical field [0001] The invention relates to a method for making a cake, in particular to a method for making a chiffon cake filled with red raspberry jam. Background technique [0002] Red raspberry, also known as raspberry (Rubusidaeus L.), is rich in organic acids, vitamin A, vitamin C, vitamin B1, vitamin B2, niacin and other vitamins and 8 kinds of amino acids necessary for human body; it is also rich in minerals , flavonoids, anthocyanins and volatile oils, phenols, terpenes and other active ingredients; raspberry fruit also contains a large amount of natural SOD (superoxide dismutase), ellagic acid, raspberry ketone, salicylic acid (natural aspirin) , vitamin E and other substances have the functions of strengthening yang, beautifying, anti-cancer, anti-aging, lowering fat, lowering blood pressure, preventing cardiovascular and cerebrovascular diseases, etc. It is a natural fruit with great biological functions and nutritional value. Its anti-oxidation, The anti-a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 王金玲迟超旷慧徐双双
Owner NORTHEAST FORESTRY UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap