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Pagodatree flower bud mixed dry cake and making method thereof

A blending and cake technology, which is applied in baking, baked food, food science, etc., can solve the problems of unbalanced nutrition and short shelf life of cakes, and achieve the effect of increasing brittleness and reducing gluten content

Inactive Publication Date: 2016-09-28
WUHAN INST OF BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of unbalanced cake nutrition and short shelf life in the prior art, and provide a kind of sophora rice blended dry cake and its preparation method

Method used

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  • Pagodatree flower bud mixed dry cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A sophora rice blended dry cake, prepared by the following method:

[0024] (1) Oil sugar whipping: Add 22 parts of sucrose to 30 parts of cake oil and whip until it turns white, dissolve the sugar, and obtain oil and sugar liquid.

[0025] (2) Whisk 110 parts of the whole egg liquid, beat the egg liquid until streamlined, then add the egg liquid to the oil and sugar liquid in batches, and stir for 5 minutes.

[0026] (3) Add 100 parts of special cake flour, 3.8 parts of sophora rice flour, 5.5 parts of soybean protein isolate powder, 5.3 parts of maltodextrin, 1.0 part of baking powder, 0.03 parts of vitamin C, 0.42 parts of calcium hydrogen phosphate, 0.025 part of ferrous gluconate, 0.9 part of table salt, stir well.

[0027] (4) Injection molding: Mount the flower bag, squeeze the cup, and fill it to 6 minutes.

[0028] (5) Baking: Lower the heat to 170°C, and heat to 210°C for 13 minutes.

[0029] (6) Drying: Dry in an oven at 75°C until the moisture content of ...

Embodiment 2

[0033] A sophora rice blended dry cake, prepared by the following method:

[0034] (1) Oil sugar whipping: Add 24 parts of sucrose to 32 parts of cake oil and beat until whitish, dissolve the sugar, and obtain oil and sugar liquid.

[0035] (2) Whisk 115 parts of the whole egg liquid, beat the egg liquid until streamlined, then add the egg liquid to the oil-sugar liquid in batches, and stir for 5 minutes.

[0036] (3) Add 100 parts of special cake flour, 4.2 parts of sophora rice flour, 5.2 parts of soybean protein isolate powder, 4.8 parts of maltodextrin, 1.1 parts of baking powder, 0.03 parts of vitamin C, 0.42 parts of calcium hydrogen phosphate, 0.025 part of ferrous gluconate, 0.9 part of table salt, stir well.

[0037] (4) Injection molding: Mount the flower bag, squeeze the cup, and fill it to 6 minutes.

[0038] (5) Baking: Lower the heat to 170°C, and heat to 210°C for 13 minutes.

[0039] (6) Drying: Dry in an oven at 75°C until the moisture content of the cake i...

Embodiment 3

[0043] A sophora rice blended dry cake, prepared by the following method:

[0044] (1) Oil-sugar whipping: Add 22 parts of sucrose to 29 parts of cake oil and whip until whitish to dissolve the sugar to obtain oil-sugar liquid.

[0045] (2) Whisk 110 parts of the whole egg liquid, beat the egg liquid until streamlined, then add the egg liquid to the oil and sugar liquid in batches, and stir for 5 minutes.

[0046] (3) Add 100 parts of special cake flour, 4 parts of sophora rice flour, 5 parts of soybean protein isolate powder, 5 parts of maltodextrin, 1.0 part of baking powder, 0.03 parts of vitamin C, 0.42 parts of calcium hydrogen phosphate, 0.025 part of ferrous gluconate, 0.9 part of table salt, stir well.

[0047] (4) Injection molding: Mount the flower bag, squeeze the cup, and fill it to 6 minutes.

[0048] (5) Baking: Lower the heat to 170°C, and heat to 210°C for 13 minutes.

[0049] (6) Drying: Dry in an oven at 75°C until the moisture content of the cake is below...

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Abstract

The invention discloses a pagodatree flower bud mixed dry cake and a making method thereof and belongs to the technical field of food processing. The pagodatree flower bud mixed dry cake is made from, by weight, 100 parts of special flour for cakes, 100-120 parts of eggs, 3-5 parts of pagodatree flower bud powder, 4-6 parts of isolated soybean protein powder, 4-6 parts of maltodextrin, 20-25 parts of cane sugar, 28-32 parts of cake emulsifier, 0.8-1.2 parts of baking powder, 0.02-0.05 part of vitamin C, 0.3-0.5 part of calcium hydrophosphate, 0.02-0.03 part of ferrous gluconate and 0.8-1.2 parts of salt. Oil and sugar are stirred, egg pulp is stirred, screened special flour for cakes and other raw materials are added and evenly stirred, injection molding, baking, drying and cooling are conducted, and the dry cake is obtained. The dry cake has good taste, nutritional components are mixed in a balanced mode, and the dry bread can be easily accepted by customers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sophora rice blended dry cake and a preparation method thereof. Background technique [0002] Huai Mi is a high-value health food raw material. 100g Sophora japonica contains 17.9g of protein, 64g of carbohydrate, 2.6g of fat, 2367mg of total saponin, 6690mg of total flavonoid, and 2mg of total alkaloid. Modern nutritional studies believe that Huai Mi has the functions of clearing heat and cooling blood, clearing liver and purging fire, and stopping bleeding. The rutin (rutin) contained in Sophora japonica is a vitamin that can enhance the resistance of capillaries. It can enhance the elasticity of blood vessel walls and improve the toughness of capillaries. It has the effect of preventing cerebral blood vessel rupture in hypertensive patients and can prevent stroke; Significant hypotensive effect. [0003] The existing cake has the problem of unbalanced nutrition, e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34A21D2/26A21D2/38
CPCA21D2/36A21D2/266A21D2/34A21D2/38
Inventor 段春红
Owner WUHAN INST OF BIOENG
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