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Coarse-grain Fa Cake and making method thereof

A technology of coarse grains and French cakes, applied in baking, baked goods with modified ingredients, dough processing, etc., can solve problems such as loss of transmission, single taste, long production cycle, etc. moisturizing effect

Inactive Publication Date: 2018-11-27
湖南省南一门南北特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional method of making French cakes is relatively rough. Its production cycle is long, the technique is complicated, and the economic benefits are not high. In addition, the French cakes themselves have high sugar content, which cannot meet people's health needs, and the taste is single, mostly sweet or salty. There are also a small amount of other flavors, but generally speaking, the taste lacks characteristics and it is difficult to meet the market demand, resulting in a decrease in the market demand for French cakes, and the traditional skills are on the verge of being lost. Therefore, it is necessary to improve its production formula and preparation process to improve its market adaptability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] In embodiment one, the coarse grain French cake comprises the raw material of following mass parts:

[0026] 2000g refined flour, 600g sugar, 300g eggs, 120g maltose, 30g sweet wine, 300g lotus root powder, 200g gorgon powder, 20g yeast, 20g salt, 550g whole wheat flakes, 100g dehydrated radish, 200g dehydrated cabbage.

[0027] When preparing, first divide the fine flour into five parts according to 400g / part, take one part of the fine flour and mix it with sweet wine, add water and mix evenly, leave it to ferment for 7 days, and form old noodles. Then go to another portion of fine flour, make a round pool on the chopping board, add the prepared old noodles into the pool, add warm water at 33°C to knead the noodles, put them in a container without grease after the noodles are mixed, and cover the surface Let the damp cloth stand to ferment.

[0028] At the same time, take whole-wheat oatmeal, dehydrated radish, and dehydrated cabbage, grind them into flour, pass throu...

Embodiment 2

[0031] In embodiment two, coarse grain French cake comprises the raw material of following mass parts:

[0032] 2200g refined flour, 650g sugar, 400g eggs, 120g maltose, 40g sweet wine, 400g lotus root powder, 240g gorgon powder, 40g potassium hydrogen tartrate, 40g salt, whole wheat flour, corn flour, bran powder in a weight ratio of 2:2:1 600g of the mixture, 200g of freeze-dried spinach, 200g of freeze-dried wild rice stem, 80g of dried blueberry, and 40g of raisin.

[0033] When preparing, first divide the fine flour into five parts according to 440g / part, take one part of the fine flour and sweet wine, mix it with water, mix evenly, leave it to ferment for 6 days, and form old noodles. Then go to another portion of refined flour, make a round pool on the chopping board, add the prepared old noodles into the pool, add warm water at 35°C to knead the noodles, put them in a container without grease after the noodles are mixed, and cover the surface Let the damp cloth stand ...

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Abstract

The invention discloses coarse-grain Fa Cake and a making method thereof. The coarse-grain Fa Cake is made with fine flour, white sugar, beaten egg, malt sugar or maltose, rice wine, lotus root flour,gorgon fruit flour, a fermenting agent, salt, high-fiber component A and high-fiber component B; in making, the high-fiber component is mixed with separately lotus root flour and gorgon fruit flour before kneading; the other materials are then mixed for kneading; doughs that are separately made are fermented before remixing; the mixed dough is made into a cake base that is then baked. The coarse-grain Fa Cake made herein has mild taste, has the taste less influenced by coarse fibers, has rich nutrition, and can tonify spleen and nourish stomach.

Description

technical field [0001] The invention relates to the field of traditional pastries, in particular to a coarse grain cake and a preparation method thereof. Background technique [0002] Fabing, also known as "fabing", is a traditional healthy pastry in Hunan. Its traditional craftsmanship originated in the late Qing Dynasty and has a history of more than 200 years. It is also the only pastry product prepared by fermentation technology in Hunan Chinese pastry. The main raw materials of French cakes are refined flour, glutinous rice liqueur, maltose, white granulated sugar, etc., which are refined through dough preparation, liqueur fermentation, and baking. The cake is oblate, milky white on the surface, brownish yellow on the bottom, soft in the mouth, rich in aroma, mellow in taste, sweet and delicious, and is deeply loved by the masses of the middle and lower classes. At the same time, as a traditional food, it also widely appears in people's weddings, housewarming, and birt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/02A21D2/36
CPCA21D2/36A21D2/366A21D13/02A21D13/06
Inventor 韦帮卡廖灿
Owner 湖南省南一门南北特食品有限公司