Cassava matcha layer cake and production method thereof

A technology of cake and cassava, which is applied in the direction of baking, baked food with modified ingredients, dough treatment, etc. It can solve the problems of no industry formation, little development and utilization, etc., to achieve easier separation, eliminate toxicity hazards, and avoid adhesion damage Effect

Inactive Publication Date: 2019-02-12
广西轻工业科学技术研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In contrast, the development and utilization of cassava ed

Method used

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  • Cassava matcha layer cake and production method thereof
  • Cassava matcha layer cake and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 180 parts of whole cassava flour, 420 parts of pastry flour, 25 parts of matcha powder, 90 parts of salad oil, 60 parts of instant cake oil, 600 parts of white sugar, 1800 parts of eggs, 300 parts of water, 200 parts of banana milk, 8 parts of salt , 8 parts of cream of tartar.

[0038] The preparation method of the whole cassava powder is as follows: take fresh cassava, remove the outer skin, wash, cut into cassava slices with a thickness of 10 mm, add water 10 times its weight, heat to 75 ° C, pre-cook for 10 minutes, and then use flowing Rinse with water; steam for 10 minutes until the degree of gelatinization reaches more than 85%; cool and dry until the moisture content does not exceed 10%; sieve to obtain cassava powder with a particle size of no more than 60 mesh.

[0039] The making method of described cassava matcha sandwich cake is:

[0040] (1) Mix and stir the eggs, white sugar, salt and cream of tartar until the white sugar is completely dissolved, and conti...

Embodiment 2

[0048] 300 parts of cassava powder, 300 parts of pastry powder, 30 parts of matcha powder, 100 parts of salad oil, 70 parts of instant cake oil, 700 parts of white sugar, 1900 parts of eggs, 320 parts of water, 220 parts of banana milk, 10 parts of salt , 10 parts of cream of tartar.

[0049] The preparation method of the whole cassava powder is as follows: take fresh cassava, remove the outer skin, wash, cut into cassava slices with a thickness of 15 mm, add water 16 times its weight, heat to 72 ° C, pre-cook for 13 minutes, and then use running water Rinse; steam for 8 minutes until the degree of gelatinization reaches over 85%; cool and dry until the moisture content does not exceed 10%; sieve to obtain cassava powder with a particle size of no more than 60 mesh.

[0050] The making method of described cassava matcha sandwich cake is:

[0051] (1) Mix and stir the eggs, white sugar, salt and cream of tartar until the white sugar is completely dissolved, and continue to bea...

Embodiment 3

[0059] 420 parts of cassava powder, 180 parts of pastry powder, 35 parts of matcha powder, 110 parts of salad oil, 80 parts of instant cake oil, 800 parts of white sugar, 2000 parts of eggs, 340 parts of water, 240 parts of banana milk, 14 parts of salt , 14 parts of cream of tartar.

[0060] The preparation method of the whole cassava powder is as follows: take fresh cassava, remove the outer skin, wash, cut into cassava slices with a thickness of 20 mm, add water 20 times its weight, heat to 75 ° C, pre-cook for 15 minutes, and then use flowing Rinse with water; steam for 12 minutes until the degree of gelatinization reaches over 85%; cool and dry until the moisture content does not exceed 10%; sieve to obtain cassava powder with a particle size of no more than 80 mesh.

[0061] The making method of described cassava matcha sandwich cake is:

[0062] (1) Mix and stir the eggs, white sugar, salt and cream of tartar until the white sugar is completely dissolved, and continue ...

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Abstract

The invention discloses a cassava matcha layer cake and a production method thereof. The cassava matcha layer cake is prepared from whole cassava flour, pastry flour, matcha powder, salad oil, instantly fermented cake oil, white granulated sugar, eggs, water, banana cream, salt, cream of tartar and the like; the production method is simple and easy to operate, and the industrialized production canbe carried out. The cassava matcha layer cake has the advantages that the taste is fine and smooth, the flavor is unique, the cassava matcha layer cake is nutritional and healthful, the protein content is higher, and the cassava matcha layer cake does not contain trans-fatty acids and has higher nutritional value; the cassava matcha layer cake contains rich dietary fiber, amino acid, vitamins, tea polyphenol, caffeine, various microelements and other nutrient substances, the daily dietary structure of people can be improved if people often eat the cassava matcha layer cake, the intestinal function and immunity are improved, the taste and flavor are unique, people cannot be easily bored with the cassava matcha layer cake even if often eating the cassava matcha layer cake, and the cassava matcha layer cake is a cake and pastry suitable for people of all ages.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a cassava matcha sandwich cake and a preparation method thereof. Background technique [0002] Cake is a relatively mature product of a class of mechanized production technology. It is a new type of food under development. It is deeply loved by people all over the world and has occupied a large market. With the industrialization of leisure food and the continuous improvement of people's living standards, cakes are also developing in the direction of nutrition and function. Most cakes currently on the market use chocolate, fruit powder, sweetened bean paste, margarine, etc. as cake fillings. These cakes are high-calorie, high-fat foods, and long-term consumption is not conducive to human health. [0003] Cassava is an important economic crop in southern my country. Guangxi is the largest cassava producing area in the country, with a planting area of ​​about 3 million mu in recent y...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/24A21D2/36
CPCA21D2/36A21D2/366A21D13/06A21D13/24
Inventor 苏键覃晓李振玉冯德伟陈军龙琳余远江黄武江李红柳吴华妙
Owner 广西轻工业科学技术研究院有限公司
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