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A technology for Cordyceps flowers and cakes, applied in the field of cakes, can solve problems such as difficulty in meeting consumers' demands for different tastes and tastes of cake products, inability to achieve health care effects, inactivation of effective substances, and the like, achieving unique formulations and simple production methods. Practical, high nutritional value
Inactive Publication Date: 2017-02-15
李桦
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[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
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[0024] A kind of Cordyceps flower health-preserving cake, its raw material comprises leather material and filling and coating material, is made according to the ratio of 1:0.8:0.05 by leather material, filling material and coating material; Described leather material is made up of following parts by weight Composition of raw materials:
[0026] The filling is composed of the following raw materials in parts by weight: Cordyceps flower 2, Angelica dahurica 4, lotus seed core 1, coix seed 6, seabuckthorn 1, lily flower 1, asparagus peel 1, orange peel 1, vegetable oil 14, sugar 5, glutinous rice Powder 5, carrageenan 0.03, edible salt 0.06, water in proper amount;
[0027] Described coating material is made from the raw material of following weight part:
[0028] Ch...
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Abstract
The present invention discloses cordyceps flower health preserving cakes. Raw materials of the health preserving cakes comprise skin materials, stuffing materials, and coating materials. The cakes are prepared from the skin materials, stuffing materials and coating materials according to a ratio of 1:(0.8-1):(0.05-0.1). The skin materials consist of the following raw materials in parts by weight: 0.3-0.5 part of baking powder, 0.8-1 part of edible salt, 1.5-5 parts of whole milk powder, 3-6 parts of original-flavored sweet condensed milk, 30-50 parts of white granulated sugar, 10-12 parts of maltose syrup, 40-50 parts of refined vegetable oil, 15-20 parts of eggs, an appropriate amount of water, 10-20 parts of yogurt, 150-200 parts of flour and 15-20 parts of corn starch. The stuffing materials consist of the following raw materials in parts by weight: 2-3 parts of cordyceps flowers, 4-8 parts of radix angelicae, 1-2 parts of lotus plumules, 6-8 parts of coix seeds, 1-3 parts of fructus hippophae, 1-2 parts of lily flowers, 1-2 parts of asparagus skins, 1-2 parts of orange peels, 14-17 parts of vegetable oil, 5-8 parts of granulated sugar, 5-14 parts of glutinous rice powder, 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 health-preserving cake made of cordyceps flowers. 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 needs of consum...
Claims
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Application Information
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