Low-sugar high-dietary fiber health cake
A technology of high dietary fiber and cakes, which is applied in the fields of baked food, food science, and dough processing, etc. It can solve the problems of inability to realize large-scale production, hard-fed cakes are not soft enough, and cumbersome operating procedures, etc., to improve humoral immune function, Improve anti-cancer function and enhance the effect of cellular immune function
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Embodiment 1
[0026] (1) Raw material processing: Sieve tartary buckwheat powder through a 100-mesh sieve, sieve perilla seeds to remove debris, stir-fry at 130°C for 6 minutes, let stand for 10 minutes to cool; egg 50 grams, separate egg white from egg yolk;
[0027] (2) Mixing powder: take by weighing 50 grams of tartary buckwheat powder, 7 grams of perilla seeds, 6.4 grams of xylitol, 0.1 grams of baking powder, and 0.2 grams of salt, and mix evenly to obtain mixed powder;
[0028] (3) Prepare the batter: slowly add 50 grams of water to the mixed powder, and add 9 grams of egg yolk and peanut oil, and stir at a low speed of 45 times / min;
[0029] (4) Foaming: Put the egg whites into the egg beater and whip them. During the whipping process, you need to add 4 grams of white granulated sugar. Add the white granulated sugar in three times. Add when the egg white is in fine bubbles, and the third time is when the egg white is in a thick liquid state but before wet foaming; beat until the sur...
Embodiment 2
[0036] (1) Raw material processing: Sieve tartary buckwheat powder through a 100-mesh sieve, sieve perilla seeds to remove debris, stir-fry at 150°C for 8 minutes, let stand for 10 minutes to cool; egg 50 grams, separate egg white from egg yolk;
[0037] (2) Mixing powder: take by weighing 50 grams of tartary buckwheat powder, 11 grams of perilla seeds, 9.6 grams of xylitol, 0.2 grams of baking powder, and 0.2 grams of salt, and mix evenly to obtain mixed powder;
[0038] (3) Prepare the batter: slowly add 50 grams of water to the mixed powder, and add 11 grams of egg yolk and peanut oil, and stir at a medium speed of 60 times / min;
[0039] (4) Foaming: Put the egg whites into the egg beater and whip them. During the whipping process, you need to add 4 grams of white sugar. The white sugar is added in three times. Add it when the egg white is in fine bubbles, and add it for the third time when the egg white is in a thick liquid state but before wet foaming; beat until the surf...
Embodiment 3
[0046] (1) Raw material processing: Sieve tartary buckwheat powder through a 100-mesh sieve, sieve perilla seeds to remove debris, stir-fry at 140°C for 7 minutes, let stand for 10 minutes to cool; egg 50 grams, separate egg white from egg yolk;
[0047] (2) Mixing powder: take by weighing 50 grams of tartary buckwheat powder, 9 grams of perilla seeds, 8 grams of xylitol, 0.1 gram of baking powder, and 0.2 gram of salt, and mix evenly to obtain a mixed powder;
[0048] (3) Prepare the batter: slowly add 50 grams of water to the mixed powder, and add 13 grams of egg yolk and peanut oil, and stir at a medium speed of 60 times / min;
[0049] (4) Foaming: Put the egg whites into the egg beater and whip them. During the whipping process, you need to add 4 grams of white sugar. The white sugar is added in three times. Add when the egg white is in fine bubbles, and add the third time when the egg white is in a thick liquid state but before wet foaming; beat until the surface of the eg...
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