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Fermented kelp moon cakes

A kelp and cake technology, which is applied to pre-baked dough processing, baking, dough processing and other directions, can solve the problems of single taste, lack of nutrition and health care functions, etc., and achieve the effects of diverse taste, rich raw materials and moderate sugar and fat content.

Inactive Publication Date: 2016-09-21
BENGBU LAOWANTONG FOOD FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many kinds of cakes on the market, but they lack nutrition and health care functions, and the taste is single, which cannot meet the taste, nutrition and health needs of consumers. The preparation of kelp fermented cakes will have broad market prospects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A fermented kelp cake made from the following raw materials in parts by weight: wheat low-gluten flour 58, soybean flour 11, egg 58, almond oil 8, butter 7, galactooligosaccharide 11, kelp 18, white fungus 7, duck blood 7 , Lime 5, Kick melon 5, Angel Yeast 0.6, Lactic Acid Bacteria 0.2, Salt 0.5, Water 15.

[0023] A method for preparing kelp fermented cake, the specific steps include:

[0024] (1) Mix low-gluten wheat flour and soybean flour evenly, add Angel Yeast, stir well, add water, stir at 36 rpm for 17 minutes, and let stand at 32°C for 50 minutes to increase uniform porosity. Fermented flour paste

[0025] (2) Choose fresh and intact lime and thorny melon, wash, remove impurities, beat the pulp, pass a 120-mesh sieve, add galacto-oligosaccharide, and mix well to obtain a fruit pulp;

[0026] (3) Wash the eggs, after the egg liquid is evenly beaten, add almond oil, mix evenly, no need to beat, save time, get the egg mixture;

[0027] (4) Rinse the duck blood with clean...

Embodiment 2

[0034] A fermented kelp cake made of the following raw materials: wheat low-gluten flour 59, soybean flour 12, egg 59, almond oil 9, butter 8, galactooligosaccharide 12, kelp 19, white fungus 8, duck blood 8 , Lime 6, thorn melon 6, Angel yeast 0.7, lactic acid bacteria 0.3, salt 0.6, water 16.

[0035] The preparation method is the same as in Example 1.

Embodiment 3

[0037] A fermented kelp cake made from the following raw materials in parts by weight: wheat low-gluten flour 60, soybean flour 13, egg 60, almond oil 10, cream 9, galactooligosaccharide 13, kelp 20, white fungus 9, duck blood 9 , Lime 7, thorn melon 7, Angel yeast 0.8, lactic acid bacteria 0.4, salt 0.7, water 17.

[0038] The preparation method is the same as in Example 1.

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Abstract

The invention discloses fermented kelp moon cakes. The fermented kelp moon cakes are made from weak-strength wheat flour, soybean flour, eggs, almond oil, butter, galactooligosaccharide, kelps, tremella, duck blood, lime, cucumis metuliferus, Angel yeast, lactic acid bacteria, salt and water. The fermented kelp moon cakes contain rich raw materials, are balanced in nutrition, easy to absorb, diversified in taste and moderate in sugar and fat content, are fragrant, soft and delicious, the kelps are palatable in freshness saltiness, acid, crisp, tasty and refreshing and can enhance immunity, expel toxin, beautify the skin, prevent cardio-cerebral vascular diseases, lose weight, delay senescence and inhibit tumors. The flour is subjected to short-time fermentation with the Angel yeast, contains uniform bubbles, does not need baking powder, is safe and healthy, a flavor and nutrients are added, and the costs are saved. The kelps and the tremella are fermented in fruit pulp with lactic acid bacteria to remove the fishy smell of the kelps, the sour is moderate, a taste is crisp and tasty, the dried duck blood is added to increase a delicate flavor and supplement nutrients. The cakes are added and baked in a layered mode and are complete in structure, free of collapsing and uniform in texture.

Description

Technical field [0001] The invention mainly relates to the technical field of cake processing, in particular to a kelp fermented cake. Background technique [0002] The cakes are full of color, fragrance, soft texture and strong fragrance, which have always been loved by people. The main raw materials of the cake are flour, eggs, sugar, and cream, and various additives are added to extend the shelf life, increase the fragrance, and improve the taste. The high content of sugar and fat in the cake makes the cake lack of nutrition and health functions. In addition, a variety of additives are long-term Consumption is not conducive to the health of consumers. [0003] Kelp is rich in nutrients, rich in protein, dietary fiber, vitamins and minerals. Compared with spinach and rapeseed, in addition to vitamin C, its crude protein, sugar, calcium, and iron content are several times, dozens of times higher. Kelp has a variety of health care functions, which can prevent and treat goiter, lo...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D8/04
CPCA21D2/36A21D8/04
Inventor 张启亮
Owner BENGBU LAOWANTONG FOOD FACTORY
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