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Pineapple cake and preparation method thereof

A technology for pineapple cake and skin, applied in the field of pineapple cake and its preparation, can solve the problems of inability to satisfy consumers, the skin is crisp and not hard, and the nutritional components are single, and the effects of enhancing immunity, non-greasy taste and simple preparation can be achieved.

Inactive Publication Date: 2019-10-08
GUANGXI GAOYUAN STARCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pineapple cake of this invention has the advantages of easy absorption and utilization of nutrients, crispy skin but not hard, and non-greasy taste, but its single nutritional components cannot meet consumers' needs for richer food nutrition structure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A pineapple cake skin comprises the following raw materials in parts by weight: 20 parts of oats, 12 parts of eggs, 14 parts of malt syrup, 1 part of salt, 35 parts of low-gluten flour, 20 parts of modified starch, 1 part of whole milk powder, butter 10 parts, 0.5 parts of compound minerals.

[0030] The stuffing is composed of the following raw materials in parts by weight: 10 parts of pineapple jam, 0.1 part of gastrodin, 0.1 part of medlar, 0.1 part of flavonoids of Fructus Citrifolia, 10 parts of maltose, 4 parts of brown sugar and 10 parts of modified starch.

[0031] Wherein, the composite minerals are composed of all or part of edible calcium, phosphorus, iron, magnesium, zinc, potassium, manganese, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium, iodine; Starch is obtained by physical modification of corn starch, which can be regarded as common knowledge here and will not be repeated here.

[0032] In this example, the preparation method of gastr...

Embodiment 2

[0044] The skin of a kind of pineapple cake comprises the raw material composition of following parts by weight: 40 parts of oats, 25 parts of eggs, 18 parts of malt syrup, 3 parts of salt, 60 parts of low-gluten flour, 40 parts of modified starch, 10 parts of whole milk powder, butter 20 parts, 2 parts of complex minerals.

[0045] The filling is composed of the following raw materials in parts by weight: 20 parts of pineapple jam, 0.5 parts of gastrodin, 0.5 parts of medlar, 0.5 parts of flavonoids of Citrus aurantium, 20 parts of maltose, 10 parts of brown sugar and 20 parts of modified starch.

[0046] Wherein, the composite minerals are composed of all or part of edible calcium, phosphorus, iron, magnesium, zinc, potassium, manganese, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium, iodine; The starch is food-grade modified starch that has been physically or chemically modified by one or more of corn starch, wheat flour, sweet potato starch, and potato star...

Embodiment 3

[0059] The skin of a kind of pineapple cake comprises the raw material composition of following parts by weight: 30 parts of oats, 20 parts of eggs, 16 parts of malt syrup, 2 parts of salt, 45 parts of low-gluten flour, 30 parts of modified starch, 5 parts of whole milk powder, butter 15 parts, 1 part of complex minerals.

[0060] The filling is composed of the following raw materials in parts by weight: 15 parts of pineapple jam, 0.3 parts of gastrodin, 0.3 parts of medlar, 0.3 parts of flavonoids of Citrus aurantii, 15 parts of maltose, 6 parts of brown sugar and 15 parts of modified starch.

[0061] Wherein, the composite minerals are composed of all or part of edible calcium, phosphorus, iron, magnesium, zinc, potassium, manganese, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium, iodine; The starch is food-grade modified starch that has been physically or chemically modified by one or more of corn starch, wheat flour, sweet potato starch, and potato starch. ...

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Abstract

The invention discloses a pineapple cake and a preparation method thereof. The pineapple cake is composed of a wrapper and a stuffing, and the wrapper thereof comprises oats, eggs, maltose syrup, salt, low-gluten flour, modified starch, whole milk powder, butter, and a composite mineral component; the stuffing is prepared from pineapple sauce, gastrodin, wolfberry glycoside, bitter orange flavone,maltose, brown granulated sugar and modified starch, and the pineapple cake is prepared through a specific process step. The pineapple cake of the invention is rich in complex mineral component, andis combined with safe and natural and health-care natural gastrodin, wolfberry glycoside and bitter orange flavonoid for the preparation of the pineapple cake, which not only enriches the nutrient structure of pineapple cake, but also produces significant effects of enhancing immunity and calming the nerves; The wrapper and the stuffing of the pineapple cake are compounded with the modified starch, so that the product has crispy and non-greasy taste; and the pineapple cake of the invention has the advantages of high stability and simple preparation.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a pineapple cake and a preparation method thereof. Background technique [0002] Among traditional foods, there are many types of baked foods, with different flavors and functions. However, most baked foods only emphasize the taste and flavor of the raw materials themselves, and do not give much consideration to the nutritional effects and nutritional preservation of raw materials. The main manifestations are: The processing methods of traditional baked food all use high temperature, under the effect of high temperature, the nutritional components are seriously damaged, so the effect of the nutritional part absorbed by the human body is not ideal. At the same time, there is no special requirement for the nutritional labels of products in China's food products, and there is a certain gap in the connection with the international food industry. With the progress of society, people's ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D2/36A21D2/34A21D2/18A21D2/02
CPCA21D2/02A21D2/186A21D2/34A21D2/36A21D13/31A21D13/38
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
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