Highland barley and bovine colostrum cake capable of improving immunity

Abstract

The invention discloses highland barley and bovine colostrum cake capable of improving immunity. The highland barley and bovine colostrum cake comprises the following raw materials including a skin material, stuffing, and an envelope material. The stuffing is prepared from the following raw materials in parts by weight: 1-2 parts of pepper leaves, 0.3-0.5 part of pumpkin flowers, 1-2 parts of purslane, 0.1-0.3 part of alfalfa, 0.1-0.3 part of mint, 1-3 parts of sea buckthorn, 2-4 parts of bovine colostrum powder, 14-17 parts of vegetable oil, 5-8 parts of granulated sugar, 5-14 parts of glutinous rice flour, 0.03-0.05 part of carrageenan, 0.06-0.09 part of edible salt, and an appropriate amount of water.

Description

technical field [0001] The invention relates to the technical field of cakes, in particular to a highland barley bovine colostrum cake which can improve immunity. Background technique [0002] A cake is a pasta, usually sweet, typically baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can substitute gluten and starch), shortening (usually butter or margarine, low-fat Cakes will be replaced with concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder). [0003] At present, various cake products appearing in the market all use eggs as the main raw material. Traditional cakes have a single taste and lack layers and textures, making it difficult to meet consumers' needs for different tastes and textures of cake products. As people gradually shift their attention to the taste and characteristics of the cake, ordinary cakes have been difficult to meet the...

AI Technical Summary

Problems solved by technology

[0003] At present, various cake products appearing in the market use eggs as the main raw material. Traditional cakes have a single taste and lack layers and textures. It is difficult to meet consumers' needs for different tastes and textures of cake products.

As people gradually shift their attention to the taste and characteristics of the cake, ordinary cakes have been difficult to meet the needs of consumers, but most of the cakes in the prior art have relatively low nutritional components, and the health care in the existing health care cakes is relatively low. Raw materials are added to the cake. After baking, the effective substances lose their activity and cannot achieve a good health care effect. At the same time, the health care raw materials have a natural bitter taste, which will affect the taste of the cake. Consumers are still looking for better taste. cake products