Manufacturing formula of momordica grosvenori cake

A technology of Luo Han Guo and Luo Han Guo dregs, which is applied in baking, dough processing, baked food, etc., can solve the problems of Luo Han Guo nutrition loss, affecting the shelf life of cakes, and prone to mildew and rot, so as to improve diabetes, enhance human immune function, Functional Effects

Inactive Publication Date: 2018-04-20
贺州市星辉科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of Luo Han Guo cake making formula, to solve the existing Luo Han Guo cake making formula proposed in the above-mentioned background technology, there are still some unreasonable factors in the process of preparation, the existing Luo Han Guo cake making formula is in When preparing, adding fruit pulp can improve the taste and appearance, but the moisture in the fruit will affect the shelf life of the prepared pastry, which is prone to mildew and rot, posing a safety hazard. Luo Han Guo is decorated on the pastry for a long time Cause the loss of nutrition of Luo Han Guo, using sucrose as raw material, the problem of feeling greasy after eating too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A recipe for making Luo Han Guo pastry, comprising the steps of:

[0025] Step 1: Material preparation, the following components in terms of mass parts: 30 parts of flour, 1 part of Luo Han Guo, 15 parts of milk powder, 25 parts of egg liquid, 15 parts of ghee, 5 parts of honey, 4 parts of edible salt, and 1 part of ginkgo biloba , 2 parts of stevia, 1 part of flaxseed, 15 parts of cream, 1 part of selenium tablet, 5 parts of L-arabinose;

[0026] Step 2: Cleaning, taking out the Luo Han Guo described in Step 1, cleaning the Luo Han Guo, and removing the skin;

[0027] Step 3: Squeeze the juice, process the Luo Han Guo that has been cleaned and peeled off as described in Step 2 into juice for later use, and the fruit pomace is also stored separately for later use;

[0028] Step 4: Baking, baking the Luo Han Guo pomace obtained through the juice extractor in Step 3 in an oven at 55°C for 4 hours;

[0029] Step 5: Grinding, grinding the baked Luo Han Guo pomace into pow...

Embodiment 2

[0035] A recipe for making Luo Han Guo pastry, comprising the steps of:

[0036] Step 1: Material preparation, the following components in terms of mass parts: 35 parts of flour, 3 parts of Luo Han Guo, 18 parts of milk powder, 30 parts of egg liquid, 18 parts of ghee, 8 parts of honey, 5 parts of edible salt, and 2 parts of ginkgo leaves , 4 parts of stevia, 2 parts of flaxseed, 18 parts of butter, 2 parts of selenium tablets, 8 parts of L-arabinose;

[0037] Step 2: Cleaning, taking out the Luo Han Guo described in Step 1, cleaning the Luo Han Guo, and removing the skin;

[0038] Step 3: Squeeze the juice, process the Luo Han Guo that has been cleaned and peeled off as described in Step 2 into juice for later use, and the fruit pomace is also stored separately for later use;

[0039] Step 4: Baking, roasting the Momordica grosvenori pomace obtained through the juice extractor in Step 3 in an oven at 75°C for 5 hours;

[0040] Step 5: Grinding, grinding the baked Luo Han Gu...

Embodiment 3

[0046] A recipe for making Luo Han Guo pastry, comprising the steps of:

[0047] Step 1: Material preparation, the following components in terms of mass parts: 40 parts of flour, 5 parts of Luo Han Guo, 20 parts of milk powder, 35 parts of egg liquid, 20 parts of ghee, 10 parts of honey, 6 parts of edible salt, and 3 parts of ginkgo leaves , 5 parts of stevia, 3 parts of flaxseed, 20 parts of cream, 3 parts of selenium tablets, 10 parts of L-arabinose;

[0048] Step 2: Cleaning, taking out the Luo Han Guo described in Step 1, cleaning the Luo Han Guo, and removing the skin;

[0049] Step 3: Squeeze the juice, process the Luo Han Guo that has been cleaned and peeled off as described in Step 2 into juice for later use, and the fruit pomace is also stored separately for later use;

[0050] Step 4: Baking, roasting the Momordica grosvenori pomace obtained through the juicer in Step 3 in an oven at 90°C for 6 hours;

[0051] Step 5: Grinding, grinding the baked Luo Han Guo pomace...

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PUM

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Abstract

The invention discloses a manufacturing formula of a momordica grosvenori cake. The manufacturing method comprises the following steps of preparing materials, conducting cleaning, squeezing, baking, grinding, fermenting, mixing stirring and secondary baking, and obtaining a finished product. Momordica grosvenori is squeezed, water is replaced with the juice, the juice is mixed with flour and the like, and fruit dregs after squeezing are dried and grinded into powder, and are put in the flour to be fermented together with the flour, so that the finished product of the cake has the flavor of momordica grosvenori; honey and momordica grosvenori are adopted as main raw materials of sugar, and thus the cake has the advantage of being sweet while not greasy; selenium tablets are added to facilitate strengthening of the immunity of the human body and have the effect of protecting and restoring the organism of the heart, preventing pancreatic beta cells from being oxidized and destroyed and lowering blood glucose and urine glucose; L-arabinose is added during cake making, can inhibit rising of blood sugar when an eater absorbs saccharose and the increase of fat, prevent constipation, and change the functions of components of skeletal muscle fiber, and thus the momordica grosvenori cake has the effect of improving diabetes.

Description

technical field [0001] The invention belongs to the technical field of Luo Han Guo cakes, and in particular relates to a formula for making Luo Han Guo cakes. Background technique [0002] Pastry is a kind of food. It is mainly made of flour or rice flour, sugar, oil, eggs, dairy products, etc., and is equipped with various auxiliary materials, fillings and seasonings. It is processed by frying and other methods. [0003] However, there are still some unreasonable factors in the preparation process of the existing Mangosteen cake making formula. When the existing Mangosteen cake making formula is prepared, pulp is added. Moisture will affect the shelf life of the prepared cakes, which are prone to mildew and rot, and there are potential safety hazards. Luo Han Guo is decorated on the cakes, which will cause the nutritional loss of Luo Han Guo after a long time. Using sucrose as raw material, you will feel greasy if you eat too much. Make the nutritional value of cakes, pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/18A21D2/02
CPCA21D2/02A21D2/181A21D2/36A21D13/062
Inventor 孙炜炜黄鹏腾
Owner 贺州市星辉科技有限公司
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