Manyflower solomonseal rhizome cake and preparation method thereof
A technology of sealwort and cake, which is applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., can solve the problems of the stability of the health care effect of sealwort diet, the health effect of sealwort diet is not fully brought into play, etc., to achieve uniformity excellent effect
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Embodiment 1
[0058] Preliminary Determination of the Dosage of Polygonatum Extract
[0059] Taking 50g of flour, 100g of eggs, 1.2g of baking powder, 15, 20, 25, 10, 35ml of Polygonatum extract, and 10g of stevioside extract as proportions, a single factor test was carried out according to the processing process and operating points, and the products were tested separately. Sensory evaluation.
[0060] The sensory evaluation results were as figure 1 As shown, it can be preliminarily determined from the figure that the addition amount of Polygonatum extract is 15-25mL. As the amount of Polygonatum extract increases, the color of the finished cake will become darker and the sweetness will become higher and higher. However, because the processed Polygonatum itself has a caramel smell and a slightly bitter taste, too much dosage will cause the cake The mouthfeel of sealwort is reduced, and since sealwort is used in water extracts, the water content is large, and the volume of sealwort extr...
Embodiment 2
[0062] Preliminary determination of the dosage of stevioside extract
[0063] Taking 50g of flour, 100g of eggs, 1.2g of baking powder, 20, 25, 10, 35, 40g of stevioside extract, and 25ml of sealwort extract as proportions, a single factor test was carried out according to the processing process and operating points, and the products were tested separately. Sensory evaluation.
[0064] The sensory evaluation results were as figure 2 As shown, it can be preliminarily determined from the figure that the dosage of stevioside extract is 25-35g. Before the amount of stevioside extract was 10g, the egg beating process was not very good, which had a great impact on the bulkiness of the finished product. When the amount of stevioside extract was 25g, the fluffiness was average and the sweetness was not moderate. After the amount of sugar was 10g, the sweetness of the finished product increased significantly. , when the dosage is 40g, the sweetness is too heavy and it will be grea...
Embodiment 3
[0066] Preliminary determination of flour consumption
[0067] Taking 40, 45, 50, 55, 60g of flour, 100g of eggs, 1.2g of baking powder, 10g of stevioside extract, and 25ml of sealwort extract as proportions, a single factor test was carried out according to the processing process and operating points, and the products were tested separately. Sensory evaluation.
[0068] The sensory evaluation results were as image 3 As shown, it can be preliminarily determined from the figure that the amount of flour used is 50-60g: figure 2 It can be seen that before the amount of flour is 55g, the molding is not very good due to insufficient amount, especially when the amount of flour is 40g, the baked cake is easy to shrink, and the surface is prone to cracking before the amount of 50g flour is used. When the amount of flour is 50 and 55g, the cake is baked The fluffiness of the product is good, and the fragrance is sufficient, but as the amount of flour increases, the fluffiness of ...
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