Processing method of bulbus lilii and green tea cakes

A technology of lily green tea and cake, which is applied in the direction of baking method, baking, baked food with modified ingredients, etc. It can solve the problems of greasy taste, rapid temperature difference change, and influence on health, so as to achieve refreshing and delicious taste, increase taste and nutrition , Increase the effect of healthy food function

Inactive Publication Date: 2017-09-15
BENGBU JINWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the main ingredients of market cakes are cream and protein, which will feel greasy when eaten. Excessive consumption will cause harm to the body, cause obesity, and cause diseases such as high blood pressure, which will seriously affect people's health and lack functional ingredients; in addition , In the traditional cake baking process, a single temperature and time setting is adopted. When the temperature rises and falls, the temperature difference changes rapidly, resulting in the loss of the original nutrients in the cake, rapid aging, and loss of the original taste

Method used

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  • Processing method of bulbus lilii and green tea cakes
  • Processing method of bulbus lilii and green tea cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 2kg of lily powder, 2kg of green tea powder, 30kg of egg liquid, 20kg of cake flour, 5kg of white sugar, 0.1kg of vegetable oil, 0.01kg of cream of tartar, 0.01kg of salt, 0.01kg of baking soda, 1kg of whole milk, and 3kg of cake oil; Process the lily powder and green tea powder through a 100-mesh sieve. The sieved green tea powder is put in a steamer, and the temperature of green tea treatment is 100°C, and the time is 5-6 minutes. Add lily powder, white sugar, water, and salt, set the speed at 100 rpm, and stir for 3-5 minutes; after stirring evenly, add cake flour, green tea powder and cream of tartar, whole milk, and stir at 80 rpm / min, time 3-5min; finally, add vegetable oil and cake oil, and stir evenly at a slow speed. After mixing the raw materials evenly, put them into the mold; when putting them into the oven for baking, a five-stage baking process is adopted: initial baking (temperature 55°C, time 2min), heating stage (temperature 80°C, time 3min) hig...

Embodiment 2

[0019] Weigh 4kg of lily powder, 4kg of green tea powder, 35kg of egg liquid, 26kg of cake flour, 8kg of white sugar, 0.4kg of vegetable oil, 0.03kg of cream of tartar, 0.02kg of salt, 0.01kg of baking soda, 2kg of whole milk, and 4kg of cake oil; Process the lily powder and green tea powder through a 100-mesh sieve. The sieved green tea powder is put in a steamer, and the temperature of green tea treatment is 100°C, and the time is 5-6 minutes. Add lily powder, white sugar, water, and salt, set the speed at 100 rpm, and stir for 3-5 minutes; after stirring evenly, add cake flour, green tea powder and cream of tartar, whole milk, and stir at 80 rpm / min, time 3-5min; finally, add vegetable oil and cake oil, and stir evenly at a slow speed. After the raw materials are evenly stirred, put them into the mold; when put into the oven for baking, a five-stage baking process is adopted: initial baking (temperature 65°C, time 2min), heating stage (temperature 100°C, time 3min) high t...

Embodiment 3

[0021] Weigh 4.5kg of lily powder, 3.5kg of green tea powder, 38kg of egg liquid, 30kg of cake flour, 7kg of white sugar, 0.45kg of vegetable oil, 0.02kg of cream of tartar, 0.03kg of table salt, 0.02kg of baking soda, 3kg of whole milk, cake oil 4.5kg; Lily powder and green tea powder are passed through a 100-mesh sieve. The sieved green tea powder is put in a steamer, and the temperature of green tea treatment is 100°C, and the time is 5-6 minutes. Add lily powder, white sugar, water, and salt, set the speed at 100 rpm, and stir for 3-5 minutes; after stirring evenly, add cake flour, green tea powder and cream of tartar, whole milk, and stir at 80 rpm / min, time 3-5min; finally, add vegetable oil and cake oil, and stir evenly at a slow speed. After the raw materials are evenly stirred, put them into the mold; when put into the oven for baking, a five-stage baking process is adopted: initial baking (temperature 65°C, time 2min), heating stage (temperature 100°C, time 3min) h...

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Abstract

The present invention discloses a processing method of bulbus lilii and green tea cakes. The bulbus lilii and green tea cakes comprise the following raw material components in parts: 2-5 parts of bulbus lilii powder, 2-5 parts of green tea powder, 30-40 parts of egg liquid, 20-30 parts of cake powder, 5-10 parts of white granulated sugar, 0.1-0.5 part of vegetable oil, 0.01-0.03 part of tartar powder, 0.01-0.03 part of edible salt, 0.01-0.02 part of baking soda, 1-3 parts of whole milk and 3-5 parts of cake oil. The obtained cakes are healthy and green, and fragrant and sweet in mouthfeel, and have effects of nourishing yin and moistening lungs, calming mind and soothing nerves, treating yin deficiency and long cough, and clearing and removing heat. The processing method solves a bitter and astringent problem of the green tea cakes. At the same time, five segment baking technologies are used in a baking stage. The processing method reduces cake aging, nutrient loss and dis-comfortable mouthfeel caused by too rapid temperature changes in the baking and rapid deterioration of the nutrients in the cakes.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for processing lily green tea cake. Background technique [0002] Lily is sweet in nature, slightly bitter, slightly cold; nourishing yin and nourishing lungs, clearing heart and calming nerves, controlling yin deficiency and chronic cough; it can relieve symptoms such as palpitations, insomnia, dreaminess, and trance caused by residual heat and emotional distress. At present, lilies are mostly used for ornamental purposes, and the main food is to make porridge, and the food range is relatively narrow. [0003] Green tea contains nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins, which have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, and anti-inflammatory. Summer heat, digestion and phlegm, greasy weight loss effect. [0004] At present, the main ingredients of market cakes are cream and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D8/06
CPCA21D13/06A21D2/36A21D2/366A21D8/06
Inventor 黄劲松
Owner BENGBU JINWANG FOOD
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