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Milk residue chiffon cake and preparation method thereof

A technology for chiffon cake and milk residue, which is applied in food processing, baking, baked food with modified ingredients, etc., to achieve the effect of more storage, delicate taste and easy storage.

Active Publication Date: 2019-07-16
INST OF AGRI PROD DEV & FOOD SCI TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI LHASA PEOPLES REPUBLIC OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although milk dregs are widely eaten in Tibetan areas, they are still not accepted by mainland consumers due to factors such as geographical environment, cultural concepts, eating habits of people in different regions, and the flavor of yak milk dregs.

Method used

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  • Milk residue chiffon cake and preparation method thereof
  • Milk residue chiffon cake and preparation method thereof
  • Milk residue chiffon cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] In parts by weight, the chiffon cake with milk dregs in this embodiment includes: 50 parts of low-gluten flour, 10 parts of vegetable oil, 3 eggs, 5 parts of cornstarch, 20 parts of powdered sugar, 10 parts of honey, and 100 parts of yak yoghurt , 30 parts of milk dregs, 0.03 parts of lemon juice, 50 parts of yak fresh milk.

[0034] Wherein, the weight of each egg is 45-65g, and the milk dregs comes from traditional pure handmade natural milk dregs in Langkazi County, Shannan City, Tibet; the yogurt is pure natural yak yogurt in the Nagqu area of ​​Tibet; The original ecological wild honey in the region; the vegetable oil is preferably corn oil prepared from non-genetically modified raw materials.

[0035] Because the efficiency of making natural milk dregs by hand is relatively low, it is impossible to meet the needs of large-scale and batch production. Therefore, this embodiment also provides a method for preparing milk dregs to obtain the required milk dregs, which ...

Embodiment 2

[0053] The only difference between this example and Example 1 is that, in terms of parts by weight, the milk dregs chiffon cake in this example consists of the following components: 60 parts of low-gluten flour, 20 parts of vegetable oil, 4 eggs, 10 parts of corn starch, 30 parts of powdered sugar, 20 parts of honey, 150 parts of yak yogurt, 50 parts of milk dregs, 0.05 parts of lemon juice, 60 parts of yak fresh milk. And in the preparation method of the milk dregs chiffon cake, step S1 prepares each component according to the above-mentioned raw material ratio, and adds corresponding raw material components according to the above-mentioned raw material ratio in the remaining steps.

[0054] In step S30, the mass ratio of the first lactic acid bacteria to the second lactic acid bacteria is 1:1.

[0055] Other steps are the same as those in Embodiment 1, and will not be repeated here.

Embodiment 3

[0057] The only difference between the embodiment in this city and the first embodiment is that, in terms of parts by weight, the chiffon cake with milk dregs in this embodiment includes: 55 parts of low-gluten flour, 15 parts of vegetable oil, 3 eggs, and 8 parts of cornstarch 25 parts of powdered sugar, 15 parts of honey, 120 parts of yak yogurt, 40 parts of milk dregs, 0.04 parts of lemon juice, and 55 parts of yak fresh milk. And in the preparation method of the chiffon cake with milk dregs, step S1 prepares each component according to the above-mentioned raw material ratio, and adds corresponding raw material components according to the above-mentioned raw material ratio in the remaining steps.

[0058] In step S30, the mass ratio of the first lactic acid bacteria to the second lactic acid bacteria is 1:2.

[0059] Other steps are the same as those in Embodiment 1, and will not be repeated here.

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Abstract

The invention relates to a milk residue chiffon cake and a preparation method thereof. The milk residue chiffon cake comprises 50-60 parts by weight of low gluten flour, 10-20 parts by weight of vegetable oil, 3-4 eggs, 5-10 parts by weight of corn starch, 20-30 parts by weight of powdered sugar, 10-20 parts by weight of honey, 100-150 parts by weight of yak yoghourt, 30-50 parts by weight of milkresidue, 0.03-0.05 part by weight of lemon juice, and 50-60 parts by weight of fresh yak milk. The milk residue chiffon cake made from the yak yoghourt, milk residue and natural wild honey with Tibetan characteristics as raw materials has rich nutrients and can promote development and utilization of local agricultural by-products while enriching the dining table culture in people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a chiffon cake with milk dregs and a preparation method thereof. Background technique [0002] Cheese has high nutritional value, is easier to be digested and absorbed by the human body than other dairy products, and can play a good role in health care. There are more than 2,000 varieties of cheese in the world, and cheese can be divided into processed cheese and natural cheese according to different processing techniques. Milk dregs is a kind of natural cheese in northern Tibet. It is made by traditional fermentation method. It has a good flavor and taste after fermentation, and has high nutritional value and physiological effect. It is a kind of yak milk worth developing and utilizing. The by-product is deeply loved by farmers and herdsmen in Tibetan areas. The probiotics in milk dregs are more beneficial to human health to a certain extent. Although milk dregs are widely eate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/34A21D2/36A21D2/18
CPCA21D13/06A21D2/34A21D2/36A21D2/186Y02P60/87
Inventor 周雨张文会刘小娇孟胜亚于翠翠次旦央金陈锋文华英张志薇次仁旺姆
Owner INST OF AGRI PROD DEV & FOOD SCI TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI LHASA PEOPLES REPUBLIC OF CHINA
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