Black rice cake and processing method thereof

A technology for black rice and cake, which is applied in baking, dough processing, baked food, etc., to achieve the effect of prolonging the shelf life of cakes, enriching nutrients, and delaying the regeneration of miscellaneous grains.

Inactive Publication Date: 2016-08-24
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Black rice is used as a raw material for making cakes to make black rice cakes, which has not been reported in the literature

Method used

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Experimental program
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Embodiment Construction

[0023] A black rice cake made from the following raw materials (kg): 20 fresh eggs, 20 salad oil, 20 wheat flour, 18 white sugar, 10 syrup, 5.5 black rice flour, 4 drinking water, 1 emulsifier, leavening agent 0.66, edible salt 0.42, essence 0.1, acidity regulator 0.1, thickener 0.1, preservative 0.07, stabilizer 0.05,

[0024] The preparation method of black rice cake comprises the following steps:

[0025] (1) Weighing and stirring: Weigh the raw materials of each component according to the proportion of the formula, and mix the weighed fresh eggs, white sugar, syrup, drinking water, leavening agent, edible salt, essence, acidity regulator, thickener , preservative, stabilizer, pour into the mixing pot and stir slowly until the sugar melts, then pour the salad oil into the stirring pot and stir evenly at a slow speed, then add wheat flour, black rice flour, emulsifier in turn, stir evenly at a slow speed;

[0026] (2) Aeration and whipping: transfer the batter stirred in st...

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PUM

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Abstract

The invention discloses a black rice cake. The black rice cake is prepared from, by weight, 18-22 parts of fresh eggs, 18-22 parts of salad oil, 18-22 parts of wheatmeal, 17-19 parts of white granulated sugar, 9-11 parts of syrup, 5-6 parts of black rice flour, 4-6 parts of drinking water, 0.8-1.2 parts of an emulsifying agent, 0.6-0.7 part of a raising agent, 0.4-0.45 part of edible salt, 0.1-0.12 part of essence, 0.1-0.12 part of acidity regulator, 0.1-0.12 part of a thickening agent, 0.06-0.08 part of preservative and 0.04-0.06 part of a stabilizing agent. The obtained cake is rich in nutrition and fragrant and sweet in mouthfeel, the problem of cooked black rice retrogradation is solved, fragrance of black rice and egg fragrance of a cake are fully fused together, the variety of cakes is enriched, and people can enjoy the delicious cake while made healthier; in addition, existing baking production equipment is matured, large-scale production can be achieved, and requirements for social development can be met.

Description

technical field [0001] The invention mainly relates to the technical field of black rice in the manufacture of baked products, in particular to a preparation method combined with cakes. Background technique [0002] Cake is an ancient western pastry. It is made of eggs, white sugar, and wheat flour as the main raw materials, with milk, fruit juice, milk powder, face powder, tea seed oil, water, shortening, and baking powder as auxiliary materials. After stirring, modulation, and baking Finally, it is made into a sponge-like dessert. [0003] The main ingredients of traditional cakes are eggs, flour and sugar, which are generally pure sweet. The sugar content is relatively high, the taste is single, the nutrient content is single, and eating too much sweet food will not only cause obesity, but also cause obesity. The fluctuation of blood sugar in the body is especially unfavorable to diabetic patients; moreover, due to the reproduction of microorganisms in the oral cavity, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 陈先保王珺
Owner CHACHA FOOD CO LTD
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