Everyday blend cake and preparation method thereof

Abstract

The invention provides everyday blend cake and a preparation method thereof. Dried meat floss, vitamin C, calcium hydrophosphate, ferrous gluconate and the like are added in the everyday blend cake to blend nutrients, so that the nutritional ingredients of a product are balanced and reach the Chinese resident dietary reference intakes standard (for adult) recommended by Chinese Society of Nutrition. A product of the blend cake integrates the various advantages of sesame seed cake, moon cake and biscuits, namely the salt taste and the chewing feeling of the sesame seed cake, the filling feature of the moon cake, the crisp feature and the long shelf life of the biscuit, and the like. The product moisture is reduced to 10% or lower, the shelf life is as long as a year, and a consumer cannot feel bored to eat the blend cake everyday. Meanwhile, on the premise that the nutrients are balanced, the flavor and the taste of the product are guaranteed, and the blend cake has an excellent fluffy property, tastes fragrant and sweet, does not stick to a tooth, is easily accepted by the consumer, and has an excellent market prospect.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a Tiantian blended cake and a preparation method thereof. Background technique [0002] As a convenient and delicious food, pie has gained popularity among the public. Existing pies, high moisture content is not conducive to long-term preservation, such as sesame seed cakes, although their chewy texture and salty taste are very popular, but they are easily affected by moisture and are not suitable for storage; such as moon cakes, although they are rich in varieties and tastes, they are seasonal. Products with high sweetness, too many preservatives are added to prolong the storage time. Although the existing biscuits have less water content and are beneficial to preservation, they do not have the rich mouthfeel of stuffing. At the same time, whether it is the existing pies or biscuits, there is a common problem of nutritional imbalance, mostly high in energy, high in oi...

AI Technical Summary

Problems solved by technology

Existing pies, high moisture content is not conducive to long-term preservation, such as sesame seed cakes, although their chewy texture and salty taste are very popular, but they are easily affected by moisture and are not suitable for preservation; such as moon cakes, although they are rich in varieties and tastes, they are seasonal. Products with high sweetness, too many preservatives are added to prolong the storage time

Although the existing biscuits have less water content and are good for preservation, they do not have the rich taste of filling

At the same time, whether it is the existing pies or biscuits, there is a common problem of unbalanced nutrition. Most of them are high in energy, high in fat, low in protein, and the content of vitamin C, calcium, iron and other nutrients is particularly low.

Due to the existing production process, pies or biscuits often affect the flavor and taste of the product in order to ensure nutritional balance