An anti-radiation cake

A radiation-proof and cake technology, which is applied in the field of radiation-proof cakes, can solve the problems of single taste, lack of nutrition and health care functions, etc., and achieve the effect of uniform and fine pores, increased flavor and nutritional components, and soft texture

Inactive Publication Date: 2016-09-21
ANHUI QIAOMEIZI FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many varieties of cakes on the market, but they lack nutrition and health care functions, and have a single taste, which cannot meet the taste, nutrition and health needs of consumers. The preparation of anti-radiation cakes will have broad market prospects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A radiation protection cake, made of the following raw materials in parts by weight: low-gluten flour 52, sweet potato starch 14, eggs 56, corn germ oil 6, soybean oligosaccharides 14, strawberries 5, cantaloupe 6, mannitol 5, defatted Milk powder 18, Angel Aroma Yeast 0.6, Nutrient 0.4, Natamycin 0.02, Water 13.

[0021] For the sweet potato starch, choose fresh, undamaged mature sweet potatoes, wash them 4 to 5 times, fully wash away the sediment, keep the sweet potato skins, add water 4 times the weight of the sweet potatoes, beat the pulp, pass through a 120-mesh sieve, and place at 53 Vibrate for 130 minutes on a shaking table with one revolution per minute, pour out the clear water in the upper layer, and carry out layered centrifugation with the sweet potato powder in the lower layer at 5000 revolutions per minute, discard the supernatant liquid and a small amount of silt in the bottom layer to obtain sweet potato wet starch, which is obtained at 57 Dry in an ove...

Embodiment 2

[0031] A radiation protection cake, made of the following raw materials in parts by weight: low-gluten flour 53, sweet potato starch 15, eggs 57, corn germ oil 7, soybean oligosaccharides 15, lemon 7, currant 5, mannitol 6, Skimmed milk powder 19, angel aroma yeast 0.7, nutritional agent 0.4, natamycin 0.02, water 14.

[0032] The nutritional agent is made up of raw materials in the following weight ratio: vitamin A: vitamin C: vitamin E: carotene: lycopene: jujube polysaccharide: black bean polysaccharide: fungus polysaccharide=9:14:13:9:7: 6:6:5.

[0033] Preparation method, with embodiment 1.

Embodiment 3

[0035] A radiation protection cake, made of the following raw materials in parts by weight: low-gluten flour 54, sweet potato starch 16, eggs 58, corn germ oil 8, soybean oligosaccharides 16, fruits and vegetables 13, mannitol 7, skimmed milk powder 20, Angel Aroma Yeast 0.8, Nutrient 0.5, Natamycin 0.03, Water 15.

[0036] The nutritional agent is made up of raw materials in the following weight ratio: vitamin A: vitamin C: vitamin E: carotene: lycopene: jujube polysaccharide: black bean polysaccharide: fungus polysaccharide=9:15:13:10:7: 7:6:6.

[0037] Preparation method, with embodiment 1.

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PUM

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Abstract

The invention provides an anti-radiation cake which is prepared from low-gluten flour, sweet potato starch, eggs, maize germ oil, soybean oligosaccharides, fruits and vegetables, mannitol, skimmed milk powder, Angel fragrance-enhancing yeast, nutritional agents, natamycin and water. The anti-radiation cake has the advantages of scientific ratio, delicacy, fragrance and sweetness, soft texture, balanced nutrition and easy absorption; the fat content is reduced by 36%; the cake does not contain cane sugar and contains multiple nutritional agents, and the flavor and nutritional ingredients are increased; the cake can prevent decayed teeth and obesity, resist radiation, repair radiation damage, enhance resistance and resist cancer; starch slurry is fermented via the Angel fragrance-enhancing yeast, so that the cake is rich in fragrance, has uniform, fine and dense air holes after baking, and is soft and palatable; the sweet potato starch extraction time is shortened by 1/4 and the starch yield rate is increased by 18%, so that the cost is obviously reduced; through ultrahigh pressure and low temperature sterilization and surface layer spray of a natural antibacterial agent, the shelf life at normal temperature of the cake can reach 7 days, so that the production and storage costs are remarkably reduced.

Description

technical field [0001] The invention mainly relates to the technical field of cake processing, in particular to a radiation-proof cake. Background technique [0002] The cake is full of color and fragrance, soft in texture and rich in fragrance, and has always been loved by people. The main raw materials of the cake are flour, eggs, white sugar, cream, and various additives are added to extend the shelf life, increase the fragrance, and improve the taste. The high sugar and lipid content of the cake makes the cake lack of nutrition and health functions. Eating is not conducive to the health of consumers. [0003] With the development of society, people are inseparable from all kinds of electrical appliances, and surrounded by all kinds of radiation. Long-term exposure to radiation will cause discomfort to the human body, and serious damage can cause damage to human organs and systems, leading to various The occurrence of various diseases, such as: leukemia, aplastic anemia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/38
CPCA21D2/36A21D2/366A21D2/38
Inventor 赵东旭
Owner ANHUI QIAOMEIZI FOODS CO LTD
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