Flavored pumpkin cake

A pumpkin pie and flavor technology, which is applied in baking, baked goods with modified ingredients, and dough processing, etc., can solve problems such as single nutrition, and achieve the effects of rich nutrition, good taste and moderate moisture content.

Inactive Publication Date: 2018-12-18
界首市素灵农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, biscuits are high-sugar and high-fat products; pumpkin cakes and pumpkin cakes are suitable for cooking and eating, and the nutrition is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A flavored pumpkin cake is prepared from the following raw materials in parts by weight: 60 parts of pumpkin, 10 parts of flour, 2 parts of milk powder, 2 parts of peanut oil and appropriate amount of auxiliary materials.

[0014] As a further improvement to the above solution, the auxiliary materials include baking soda, white sugar, sunflower seeds, and nuts.

[0015] A kind of preparation method of described local flavor pumpkin pie, comprises the steps:

[0016] (1) Select mature, undamaged and mildew-free pumpkins, clean the pumpkins, peel and remove the flesh, cut into pieces, place them in a pot, steam them, and stir them into a paste;

[0017] (2) Add flour, milk powder, peanut oil, and baking soda to the mud paste and mix well, then put it into the cake mold, and put 1-2 nuts in the middle of the mud paste in the cake mold, and then put the mud paste Press molding to form a cake base, and sprinkle white sugar and sunflower seeds on the surface of the cake base...

Embodiment 2

[0020] A flavored pumpkin cake is prepared from the following raw materials in parts by weight: 80 parts of pumpkin, 15 parts of flour, 6 parts of milk powder, 4 parts of peanut oil and appropriate amount of auxiliary materials.

[0021] As a further improvement to the above solution, the auxiliary materials include baking soda, white sugar, sunflower seeds, and nuts.

[0022] A kind of preparation method of described local flavor pumpkin pie, comprises the steps:

[0023] (1) Select mature, undamaged and mildew-free pumpkins, clean the pumpkins, peel and remove the flesh, cut into pieces, place them in a pot, steam them, and stir them into a paste;

[0024] (2) Add flour, milk powder, peanut oil, and baking soda to the mud paste and mix well, then put it into the cake mold, and put 1-2 nuts in the middle of the mud paste in the cake mold, and then put the mud paste Press molding to form a cake base, and sprinkle white sugar and sunflower seeds on the surface of the cake base...

Embodiment 3

[0027] A flavored pumpkin cake is prepared from the following raw materials in parts by weight: 70 parts of pumpkin, 12 parts of flour, 4 parts of milk powder, 3 parts of peanut oil and appropriate amount of auxiliary materials.

[0028] As a further improvement to the above solution, the auxiliary materials include baking soda, white sugar, sunflower seeds, and nuts.

[0029] A kind of preparation method of described local flavor pumpkin pie, comprises the steps:

[0030] (1) Select mature, undamaged and mildew-free pumpkins, clean the pumpkins, peel and remove the flesh, cut into pieces, place them in a pot, steam them, and stir them into a paste;

[0031] (2) Add flour, milk powder, peanut oil, and baking soda to the mud paste and mix well, then put it into the cake mold, and put 1-2 nuts in the middle of the mud paste in the cake mold, and then put the mud paste Press molding to form a cake base, and sprinkle white sugar and sunflower seeds on the surface of the cake base...

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PUM

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Abstract

The invention discloses a flavored pumpkin cake and belongs to the technical field of food. The flavored pumpkin cake is prepared from raw materials in parts by weight as follows: 60-80 parts of pumpkins, 10-15 parts of flour, 2-6 parts of milk powder, 2-4 parts of peanut oil and a proper quantity of auxiliary materials. By use of the proper quantity of baking soda, nut meat, sunflower seeds and white granulated sugar, the nutrients of the pumpkin cake are increased, the pumpkin cake is sweeter and more fragrant, in combination with a low-temperature baking process, the pumpkin cake has rich nutrients, yellow color, fragrant and sweet taste, crispy appearance, soft inside, medium moisture content and good taste and cannot deteriorate after being preserved for 10 d.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a flavored pumpkin cake. Background technique [0002] Pumpkin contains a variety of free amino acids, pentosan, pectin, vitamins and minerals, as well as enzymes, trigonelline and other physiologically active substances. Among them, the content of carotene is the first in melons and vegetables [1]. Pumpkin contains lysine, which is easily lacking in grains. Whole wheat flour is rich in minerals, vitamins and cellulose, and has a high digestion and absorption rate. Whole milk powder has comprehensive nutrition and is easy to absorb. It contains high-quality protein, various minerals and vitamins, and rich calcium, and the ratio of calcium to phosphorus is reasonable. Walnut kernels contain high-quality fat, protein, vitamins and minerals, 90% of fatty acids are unsaturated fatty acids, rich in phospholipids and free of cholesterol, known as "natural brain gold". Peanu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36A21D2/364
Inventor 赵文民
Owner 界首市素灵农民专业合作社
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