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Coarse cereal cake

A technology for cakes and miscellaneous grains, which is applied in the direction of pre-baked dough processing, leguminous plant baked food, baking, etc. It can solve the problems of lower acceptance, poor taste of miscellaneous grains, and easy water absorption and deterioration, so as to avoid drying and hardening, and benefit Digestive, taste-enhancing and pleasurable effects of eating

Inactive Publication Date: 2018-08-10
沈阳康福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are usually more plant fibers in miscellaneous grains, which leads to the poor taste of most miscellaneous grains. The taste and appearance of cakes made by traditional methods will also change. The taste is rough, difficult to swallow, the cake body is hard and uneven foaming , easy to absorb water and deteriorate, thereby reducing people's acceptance of it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The multi-grain cake of the present invention includes the following raw materials:

[0023] Multigrain powder 500g, vinegar 2g, sugar 90g, salt: 2g, eggs: 4, about 250g; among them, the multigrain powder includes 50g purple jade powder, 50g soybean powder, 300g coix seed powder;

[0024] The production steps are as follows:

[0025] Step 1: Separate the egg white and egg yolk, prepare the multi-grain powder according to the proportion and mix it evenly, stir the egg yolk evenly, pour the multi-grain powder, and stir quickly to form a dough;

[0026] Step 2: Pour the egg white into the container, add salt, and mix well;

[0027] Step 3: Use a whisk to beat the egg whites until they are bubbly, add 1 / 2 of the sugar, continue to beat until the egg whites thicken (like honey), add vinegar juice drop by drop, and continue to beat until The egg white is relatively thick (referring to the non-flowing state similar to condensed milk). When there are lines on the surface, add the remain...

Embodiment 2

[0033] The multi-grain cake of the present invention comprises the following raw materials in parts by weight ratio:

[0034] Cereal flour 500g, vinegar 1g, sugar 90g, salt: 3g, egg: 250g; the grain flour includes 30g purple jade flour, 30g soybean flour, 220g corn flour, 220g buckwheat flour;

[0035] The production steps are as follows:

[0036] Step 1: Separate the egg white from the egg yolk, prepare the multi-grain powder in proportion and mix it evenly, stir the egg yolk evenly, pour the multi-grain powder, and quickly stir to form a dough; Step 2: Pour the egg white into the container, add vinegar and salt, Mix well

[0037] Step 3: Use a whisk to beat the egg whites until they are bubbly, add 1 / 2 of the sugar, continue to beat until the egg whites become thick, add vinegar juice drop by drop, and continue to beat until the egg whites are thicker. When lines appear on the surface, add the remaining sugar and continue to beat for 2-4 minutes;

[0038] Step 4: Pour the beaten foa...

Embodiment 3

[0044] The multi-grain cake of the present invention comprises the following raw materials in parts by weight ratio:

[0045] Cereal flour 500g, vinegar 2g, sugar 90g, salt: 2.5g, egg: 250g; among them, grain flour includes 30g purple jade flour, 50g soybean flour, 100g barley flour, 100g corn flour, 220g buckwheat flour;

[0046] The production steps are as follows:

[0047] Step 1: Separate the egg white and egg yolk, prepare the multi-grain powder according to the proportion and mix it evenly, stir the egg yolk evenly, pour the multi-grain powder, and stir quickly to form a dough;

[0048] Step 2: Pour the egg white into the container, add vinegar and salt, and mix well;

[0049] Step 3: Use a whisk to beat the egg whites until they are bubbly, add 1 / 2 of the sugar, continue to beat until the egg whites become thick, add vinegar juice drop by drop, and continue to beat until the egg whites are thicker. When lines appear on the surface, add the remaining sugar and continue to beat fo...

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Abstract

The invention relates to a coarse cereal cake. The coarse cereal cake comprises 500 parts of coarse cereal powder, 1-3 parts of vinegar, 90-100 parts of sugar, 2-3 parts of table salt and 250 parts ofeggs, wherein the coarse cereal powder comprises 30-50 parts of qarnet powder, 30-50 parts of soybean powder and the balance of one or more of barley powder, corn flour and buckwheat. The coarse cereal cake is made through the following steps of preparing the coarse cereal powder from the raw materials in proportion, performing uniform mixing, performing beating, performing stirring, and performing baking to obtain a double-layer cake having a cake core and a shell. The coarse cereal cake disclosed by the invention meets needs of people on mouth feel and nutrients, has the effects of promoting digestion, clearing the bowels, easing constipation, reducing cholesterol, reducing blood pressure and enhancing immunity, and is easier to approve and accept by vast consumers when being compared with conventional cakes. Besides, according to the coarse cereal cake disclosed by the invention, a shell layer is formed outside a cake body, so that the circulation of moisture can be effectively blocked, and the quality guarantee period is prolonged; and besides, the compatibility of the shell layer and the cake body is good, so that the mouth feel of the cake and the eating delight are improved.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a cake made from miscellaneous grains. Background technique [0002] As a daily food, cakes are widely loved by consumers because of their convenience and ease of carrying. However, with the improvement of living standards and the change of ideology, people's requirements for food are not only fullness, but also hope to have a certain health care effect and good taste. Therefore, traditional cakes can no longer effectively meet the needs of people, and some raw materials with health care effects need to be selected or added. [0003] Cereals are rich in insoluble cellulose, which not only lowers fat and blood sugar, but also fights cancer. It is known as a "weapon" for reducing the risk of cardiovascular and cerebrovascular diseases. Miscellaneous grains are relative to the refined rice and white noodles we usually eat. They mainly refer to millet, brown rice, oats, corn, sorg...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/062A21D2/18A21D2/36A21D8/04A21D13/045A21D13/047
CPCA21D13/06A21D2/181A21D2/36A21D8/04A21D13/045A21D13/047A21D13/062
Inventor 丁伟
Owner 沈阳康福食品有限公司
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