Passion fruit cake and preparation method

A technology for passion fruit and cake, which is applied in the directions of baking, baked goods with modified ingredients, and dough processing, etc., can solve problems such as indigestion, and achieve the effects of simple preparation method and high nutritional value.

Inactive Publication Date: 2019-01-15
翁航
View PDF15 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But cake is a high-fat and high-calorie food. Eating too much will cause indigestion and lead to a series of diseases such as obesity.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of passion fruit cake, the parts by weight of each component are:

[0019] 50 parts of passion fruit, 350 parts of wheat flour, 100 parts of milk powder, 150 parts of eggs, 30 parts of white sugar, 15 parts of cream of tartar, 10 parts of baking powder, and 5 parts of table salt.

[0020] A preparation method of passion fruit cake, comprising the following steps:

[0021] (1) The pulp part of passion fruit is beaten, concentrated, freeze-dried and ground into powder, the shell part is dried and ground into shell powder, and the two are mixed into passion fruit fruit powder for later use;

[0022] (2) After separating the egg white and egg yolk of the egg, beat the egg white, white sugar, salt, and cream of tartar with an egg beater to obtain a whipping liquid;

[0023] (3) Mix wheat flour, passion fruit powder, milk powder and baking powder evenly, add an appropriate amount of water and stir with the whipping liquid to obtain a cake liquid;

[0024] (4) Add the...

Embodiment 2

[0026] A kind of passion fruit cake, the parts by weight of each component are:

[0027] 20 parts of passion fruit, 250 parts of wheat flour, 60 parts of milk powder, 100 parts of eggs, 20 parts of white sugar, 10 parts of cream of tartar, 5 parts of baking powder, and 2 parts of table salt.

[0028] A preparation method of passion fruit cake, comprising the following steps:

[0029] (1) The pulp part of passion fruit is beaten, concentrated, freeze-dried and ground into powder, the shell part is dried and ground into shell powder, and the two are mixed into passion fruit fruit powder for later use;

[0030] (2) After separating the egg white and egg yolk of the egg, beat the egg white, white sugar, salt, and cream of tartar with an egg beater to obtain a whipping liquid;

[0031] (3) Mix wheat flour, passion fruit powder, milk powder and baking powder evenly, add an appropriate amount of water and stir with the whipping liquid to obtain a cake liquid;

[0032] (4) Add the c...

Embodiment 3

[0034] A kind of passion fruit cake, the parts by weight of each component are:

[0035] Passion fruit 35 parts, wheat flour 300 parts, milk powder 80 parts, eggs 120 parts, white sugar 25 parts, cream of tartar 12 parts, baking powder 8 parts, salt 3 parts.

[0036] A preparation method of passion fruit cake, comprising the following steps:

[0037] (1) The pulp part of passion fruit is beaten, concentrated, freeze-dried and ground into powder, the shell part is dried and ground into shell powder, and the two are mixed into passion fruit fruit powder for later use;

[0038] (2) After separating the egg white and egg yolk of the egg, beat the egg white, white sugar, salt, and cream of tartar with an egg beater to obtain a whipping liquid;

[0039] (3) Mix wheat flour, passion fruit powder, milk powder and baking powder evenly, add an appropriate amount of water and stir with the whipping liquid to obtain a cake liquid;

[0040] (4) Add the cake liquid into the mold, put it i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a passion fruit cake and a preparation method, and belongs to the technical field of food processing. The cake comprises the components by weight: 20-50 parts of passion fruit, 250-350 parts of wheat flour, 60-100 parts of milk powder, 100-150 parts of eggs, 20-30 parts of white sugar, 10-15 parts of tartar powder, 5-10 parts of baking powder, and 2-5 parts of salt. In particular, the method comprises the steps: grinding the passion fruit into powder, mixing the passion fruit powder with wheat flour, milk powder, eggs, white sugar and other materials to make cake liquid, putting the cake liquid into a mold and putting the mold in an oven for baking to obtain a finished product. Compared with a conventional cake, the cake prepared by the invention is combined with the flavor of a cake and the passion fruit, is high in nutrition value, is rich in vitamin C and other nutrients, has a sweet and sour taste, plays the role of appetizing and digestion, and is simple in preparation method.

Description

technical field [0001] The invention relates to a passion fruit cake and a preparation method thereof, in particular to a cake which combines the fragrance of the cake and passion fruit, has high nutritional value, and is rich in nutrients such as vitamin C, and a preparation method thereof, and belongs to the technical field of food processing. Background technique [0002] Cake is a kind of bakery food with wheat flour, eggs and white sugar as the main raw materials. It contains minerals such as carbohydrates, protein, fat, vitamins and calcium, potassium, phosphorus, sodium and magnesium. It is one of people's favorite cakes. According to the raw materials used in the cake, the mixing method and the nature of the batter, the cake can be divided into batter cakes, milk foam cakes and chiffon cakes. Batter cakes use as much as 60% oil, the texture is softer, and the cake body is relatively fluffy. Common cream cakes and pudding cakes are batter cakes. The characteristic of...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D13/06
Inventor 翁航
Owner 翁航
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap