Fruit juice cake and preparing method thereof

A fruit juice and cake technology, applied in baking, dough processing, baked food, etc., can solve the problems of human health, unfavorable digestion and absorption, body obesity, etc., achieve soft taste, increase dietary fiber content, The effect of soft taste

Inactive Publication Date: 2016-07-06
WUHU SHOUJI FOOD FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cakes are soft and delicious, but they are high in calories, sugar, and fat, which is not conducive to human digestion and absorption. Regular use may lead to fat accumulation in the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1

[0020] The fruit juice cake provided by the present invention includes, in parts by weight, raw materials: 250 parts of low-gluten flour, 120 parts of corn flour, 50 parts of starch, 90 parts of glutinous rice flour, 10 parts of lotus root flour, 20 parts of sweet potato flour, and 30 parts of tartary buckwheat flour , 30 parts of noodle, 50 parts of yam powder, 100 parts of flower tea extract, 50 parts of mango juice, 30 parts of traditional Chinese medicine powder, 5 parts of baking powder, 220 parts of egg white, 20 parts of cooking wine, 15 parts of ginger, 2 parts of grass fruit, 42 parts butter, 15 parts cheese, 160 parts milk, 90 parts grapeseed oil, 20 parts brown sugar, 3 parts xylitol, 0.3 parts sucralose, 0.05 parts neotame.

[0021] The preparation method of above-mentioned fruit juice cake that the present invention also proposes, comprises the following steps:

[0022] S1. Stir the butter, cheese, milk and grapeseed oil evenly to obtain materi...

Example Embodiment

[0026] Example 2

[0027] The fruit juice cake provided by the present invention comprises by weight: 280 parts of low-gluten flour, 100 parts of corn flour, 80 parts of starch, 60 parts of glutinous rice flour, 20 parts of lotus root flour, 10 parts of sweet potato flour, and 40 parts of tartary buckwheat flour , 20 parts of noodle, 60 parts of yam powder, 90 parts of flower tea extract, 60 parts of prickly pear juice, 20 parts of traditional Chinese medicine powder, 10 parts of baking powder, 200 parts of egg white, 30 parts of cooking wine, 10 parts of ginger, 3 parts of grass fruit , 32 parts of butter, 18 parts of cheese, 140 parts of milk, 100 parts of grapeseed oil, 10 parts of brown sugar, 5 parts of xylitol, 0.2 parts of sucralose, and 0.08 parts of neotame.

[0028] The preparation method of the flower tea extract is as follows: wash the roselle, peach blossom, chamomile, camellia, lavender, mangosteen, gardenia and place it in a decoction container, add water for th...

Example Embodiment

[0034] Example 3

[0035]The fruit juice cake provided by the present invention, its raw materials include by weight: 250 parts of low-gluten flour, 115 parts of corn flour, 60 parts of starch, 80 parts of glutinous rice flour, 12 parts of lotus root starch, 15 parts of sweet potato flour, and 33 parts of tartary buckwheat flour , 25 parts of noodle, 55 parts of yam powder, 96 parts of flower tea extract, 53 parts of fruit juice, 28 parts of traditional Chinese medicine powder, 6 parts of baking powder, 215 parts of egg white, 22 parts of cooking wine, 13 parts of ginger, 2.5 parts of grass fruit, butter 40 parts, cheese 16 parts, milk 155 parts, grapeseed oil 95 parts, brown sugar 18 parts, xylitol 3.5 parts, sucralose 0.28 parts, neotame 0.06 parts.

[0036] The preparation method of the flower tea extract is as follows: wash 18 parts of roselle, 2 parts of peach blossom, 11 parts of chamomile, 5 parts of camellia, 15 parts of lavender, 7 parts of mangosteen, and 6 parts of ...

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PUM

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Abstract

The invention discloses a fruit juice cake. The raw materials include, by weight, 250-280 parts of low-gluten flour, 100-120 parts of corn flour, 50-80 parts of starch, 60-90 parts of glutinous rice flour, and 10-20 parts of lotus root starch. 10-20 servings of sweet potato flour, 30-40 servings of tartary buckwheat flour, 20-30 servings of noodle, 50-60 servings of yam powder, 90-100 servings of flower tea extract, 50-60 servings of fruit juice, 20-30 servings of traditional Chinese medicine powder, 5-10 parts of baking powder, 200-220 parts of egg white, 20-30 parts of cooking wine, 10-15 parts of ginger, 2-3 parts of grass fruit, 32-42 parts of butter, 15-18 parts of cheese, 140-160 parts of milk , 90 to 100 parts of grapeseed oil, 10 to 20 parts of brown sugar, 3 to 5 parts of xylitol, 0.2 to 0.3 parts of sucralose, and 0.05 to 0.08 parts of neotame. The invention also discloses a preparation method of the above juice cake.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fruit juice cake and a preparation method thereof. Background technique [0002] A cake is a pasta, usually sweet, typically baked. Cake materials mainly include flour, sweeteners, binders, shortening, liquid (milk, water or fruit juice), flavors and leavening agents. Cakes are soft and delicious, but they are high in calories, sugar, and fat, which is not conducive to digestion and absorption by the human body. Regular use may lead to fat accumulation in the body and obesity, which in turn can lead to various diseases. Therefore, the raw material of existing cake often only sets out from color and fragrance, does not consider human health. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a fruit juice cake and its preparation method. The resulting fruit juice cake has the effects of invigo...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 齐志国
Owner WUHU SHOUJI FOOD FACTORY
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