Antioxidant calcium supplement cheese walnut cakes and preparation method thereof

An anti-oxidation and cheese technology, applied in baking, food science, dough processing, etc., to achieve the effect of bright color, soft texture and reduced contact time

Inactive Publication Date: 2017-05-31
李程程
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional brewing method, people can only get the water-soluble nutrients, but the fat-soluble vitamins and other nutrients in tea are difficult to be brewed even if we use boiling water.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] An anti-oxidation calcium-supplementing cheese peach cake, which is made of the following components and parts by weight:

[0021] Low-gluten flour 300, oat flour 100, superfine tea powder 10, fish bone paste 30, baking powder 10, sea buckthorn peel dregs 50, salt 10, butter 20, cream 23, cheese 50, yeast dry powder 5, grapefruit honey 23, lemon Acid 5, fish skin collagen 20, peach gum 10, ginseng polysaccharide 5, taro powder 30.

[0022] The anti-oxidation and calcium-supplementing cheese peach cake is made by the following steps:

[0023] 1) Put the seabuckthorn peel residue in a constant temperature drying oven at 55°C to dry to near constant weight, crush the dried peel residue with a universal grinder and pass through an 80-mesh sieve to obtain sea buckthorn peel residue powder, and mix 60% of the Mix ethanol solution and seabuckthorn peel powder with a material-to-liquid ratio of 1:10, extract for 10 minutes with a high-voltage pulsed electric field device at a ...

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PUM

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Abstract

The invention discloses antioxidant calcium supplement cheese walnut cakes prepared by the following components by weight: 300-350 of cake flour, 100-120 of oat powder, 10-12 of ultramicro tea powder, 30-35 of fishbone paste, 10-12 of baking powder, 50-60 of sea-buckthorn peel residues, 10-12 of salt, 20-23 of butter, 23-25 of cream, 50-60 of cheese, 5-6 of yeast dry powder, 23-25 of shaddock honey, 5-6 of citric acid, 20-23 of fish skin collagen, 10-12 of peach gum, 5-6 of ginseng polysaccharide and 30-35 of taro powder. The antioxidant calcium supplement cheese walnut cakes taste crisp, and are nutritious, colored, loose, soft and chewy, and the contained beneficial components have the health care effects of oxidation resistance, calcium supplement and immunity enhancement and the like.

Description

technical field [0001] The invention relates to the technical field of peach cake food, in particular to an antioxidant calcium-supplementing cheese peach cake and a preparation method thereof. Background technique [0002] Zhang Dongsheng noted in the article "Extraction of Flavonoids from Seabuckthorn Pericarp and Its Application in Grain, Oil and Foodstuffs" that seabuckthorn resources are very rich in my country, and most of the development and utilization of seabuckthorn fruits at the current stage are used to produce seabuckthorn oil or seabuckthorn with health functions drinks etc. But it is worth noting that in the production and processing of seabuckthorn products, a huge amount of seabuckthorn peels will be produced and discarded as waste, which will inevitably cause damage to the surrounding environment and a serious waste of resources. Seabuckthorn peel residue contains more than 30 kinds of flavonoids or flavonoid bitter substances such as isorhamnetin and selen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/26A21D2/18A21D2/34
CPCA21D2/181A21D2/183A21D2/261A21D2/34A21D2/36A21D2/366
Inventor 李程程
Owner 李程程
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