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Pumpkin flavored steamed cake and manufacture method thereof

A production method and a technology for steaming cakes, applied in the food field, can solve problems such as excessive sugar intake, and achieve the effects of simple operation, reduced risk of harm, and rich dietary fiber.

Inactive Publication Date: 2018-06-01
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The pumpkin steamed cake prepared by adding fresh pumpkin and using xylitol instead of white granulated sugar can not only solve the problem of excessive sugar intake when eating the cake, but also make the steamed cake have a new flavor, and the dietary fiber in the pumpkin It can also play a certain role in health care. At the same time, adding microwave-heated vegetable oil to the egg yolk will help the egg yolk to fully play the role of emulsifier, so that the raw materials can be better and evenly mixed

Method used

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  • Pumpkin flavored steamed cake and manufacture method thereof
  • Pumpkin flavored steamed cake and manufacture method thereof
  • Pumpkin flavored steamed cake and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Preparation of pumpkin puree: Weigh 60 parts of fresh pumpkin and cut into small and thin slices, steam in a steamer for 20 minutes, add 60 parts of pure water after steaming, stir until there are no large particles of pumpkin, and obtain pumpkin puree ;

[0032] (2) Heating vegetable oil: weigh 15 parts of vegetable oil, heat in a microwave oven for 1 min, and place to cool;

[0033] (3) Prepare egg white paste: Put 56 parts of egg whites into a clean container, add 1.0 parts of salt, and beat with an egg beater. When large bubbles appear in the egg white liquid, add 5 parts of xylitol for the first time, and continue stirring Whisk until the egg white becomes thicker and thicker foam, then add 5 parts of xylitol for the second time, continue to beat until the egg white is thicker, and when the surface is fine, add 5 parts of xylitol for the third time, continue to beat until the egg white is liquid No fluidity, get egg white paste;

[0034] (4) Prepare egg yolk ...

Embodiment 2

[0041] (1) Preparation of pumpkin puree: Weigh 64 parts of fresh pumpkin and cut into small and thin slices, steam in a steamer for 20 minutes, add 56 parts of pure water after steaming, stir until there are no large particles of pumpkin, and obtain pumpkin puree ;

[0042] (2) Heating vegetable oil: Weigh 17 parts of vegetable oil, heat in a microwave oven for 1 min, and place to cool;

[0043] (3) Prepare egg white paste: put 60 parts of egg whites into a clean container, add 1.2 parts of salt, and beat with an egg beater. When large bubbles appear in the egg white liquid, add 4 parts of xylitol for the first time, and continue stirring Whisk until the egg white becomes thicker and thicker foam, then add 4 parts of xylitol for the second time, continue to beat until the egg white is thicker, and when the surface is fine, add 4 parts of xylitol for the third time, continue to beat until the egg white is liquid No fluidity, get egg white paste;

[0044] (4) Prepare egg yolk ...

Embodiment 3

[0051] The difference from Example 1 is that the heating time of the vegetable oil in a microwave oven is 300s.

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Abstract

The present invention discloses a pumpkin flavored steamed cake and a manufacture method thereof. The manufacture method comprises the following steps: (1) pumpkin paste is prepared; (2) vegetable oilis heated; (3) egg white paste is prepared; (4) egg yolk liquid is prepared; (5) cake paste is prepared; and (6) the cake is steamed. The manufactured pumpkin steamed cake is soft and delicious, hasobvious pumpkin flavor and is rich in dietary fibers. The steaming processing method avoids harms of acrylamide caused by baking, and the manufacture method is simple in operation and low in costs. Xylitol is used to replace all white granulated sugar, greatly reduces sugar content of the steamed cake, and reduces risks of harms to human body due to excessive sugar intake, so that the steamed cakeis suitable for consumption of patients with diabetes. At the same time, the xylitol is added in three times and can be better play foaming performance. The microwave-heated vegetable oil is added, so that the egg yolk can fully play functions of emulsifiers and the raw materials can be better and evenly mixed.

Description

technical field [0001] The invention belongs to the field of food, and more specifically relates to a pumpkin-flavored steamed cake and a preparation method thereof. Background technique [0002] Steamed cake is a famous snack in northern my country. It is a spongy cake made from eggs, low-gluten wheat flour and white sugar through steaming process. Compared with traditional baked cakes, traditional steaming method is adopted. The steamed cake made can effectively avoid the production of acrylamide in the baking process, which is safer and healthier. However, the sugar used in cakes made by traditional crafts not only affects the flavor of the cake but also affects the texture and structure of the cake. Because sugar is an acidic food, eating a lot of it will promote cell aging, make the human body's ability to adapt to the environment poor, and the hair will turn yellow and white. Too much sugar will consume calcium in the body, causing bone decalcification, leading to ost...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L15/00A23L7/10A23L5/30A23L5/10
CPCA23L5/13A23L5/34A23L7/10A23L15/00A23L19/09A23V2002/00A23V2200/328
Inventor 王月慧张文博丁文平庄坤魏春磊沈海斌
Owner WUHAN POLYTECHNIC UNIVERSITY
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