Double-bacterium fermentation orange fragrance type seaweed health care steamed sponge cake

Abstract

The invention discloses double-bacterium fermentation orange fragrance type seaweed health care steamed sponge cake, which is prepared by using low-gluten flour, high-gluten flour, sargassum fusiforme extracts, dunaliella salina extracts, white sugar, a leavening agent, honey, water and orange juice as raw materials. The health care steamed sponge cake has the advantages that the seaweed and the cake preparation are combined; the nutrition is rich; the mouthfeel is good; the health care functions of dunaliella salin and sargassum fusiforme are also realized.

Description

technical field [0001] The invention relates to a pastry, in particular to a double-bacteria fermented orange-flavored seaweed health-care hair cake. Background technique [0002] As a traditional pastry, hair cake has an irreplaceable position. Its soft texture is loved by people because of its delicious smell, sweet but not greasy food, and rich nutrition. It is the best choice as a snack food. Fermented steamed cake, also known as fermented steamed cake, is a steamed food with a honeycomb structure, soft taste, and a special flavor produced by fermentation. It is easily digested and absorbed by the human body. It is not fried and baked at high temperature. However, most of the traditional hair cakes use flour or rice flour as the main raw material, sugar as the main auxiliary material, and are fermented and steamed. Although high-temperature baking is avoided and oil is not used, the nutrition is monotonous, the taste is also monotonous, and the nutritional quality is rel...

AI Technical Summary

Problems solved by technology

[0005] Salina is generally eaten as health product powder or slices, while hijiki is usually eaten directly. At present, there is no report that salina and hijiki are used to make cakes, and the research is still blank