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Cherry blossom pattern-mounting cake and preparation method thereof

A technology of cherry blossoms and cakes, which is applied in the field of food manufacturing, can solve the problem that cherry blossoms cannot be processed, and achieve the effect of rich nutrition, reasonable raw material ratio, sweet but not greasy taste

Inactive Publication Date: 2020-01-10
黄石市达美滋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a cherry blossom mounted cake and a preparation method thereof, which solves the problem in the prior art that cherry blossoms cannot be processed into pastries in the field of food processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A cake decorated with cherry blossoms, comprising the following ingredients (by mass percentage): 33% of cake embryo, 38% of cream, 7% of sugar, 2% of baking powder, 3% of cherry blossom powder, 10% of fruit, and 7% of chocolate. The embryo includes the following components (by mass percentage): 22% flour, 27% white granulated sugar, 23% egg, 2.5% cake embryo improving agent, 2% oil, 6% milk, and the balance is water.

[0029] As an optional technical solution of the present invention:

[0030] The sugar can be any one of white granulated sugar, brown granulated sugar, soft white sugar, brown sugar, powdered sugar, glucose, rock sugar, and maltose.

[0031] A preparation method for a cake decorated with cherry blossoms, comprising the following steps:

[0032] Step A: material preparation: take each raw material by mass percentage;

[0033] Step B: making cherry blossom powder: first, the cherry blossoms in step A are cleaned, then dried, crushed with a pulverizer, an...

Embodiment 2

[0045] A cake decorated with cherry blossoms, comprising the following ingredients (by mass percentage): 34% of cake embryo, 35% of cream, 8% of sugar, 1.5% of baking powder, 4% of cherry blossom powder, 9.5% of fruit, and 8% of chocolate. The embryo comprises the following components (by mass percentage): 25% flour, 24% white granulated sugar, 24% egg, 2.0% cake embryo improving agent, 2.5% fat, 5% milk, and the balance is water.

[0046] As an optional technical solution of the present invention:

[0047] The sugar can be any one of white granulated sugar, brown granulated sugar, soft white sugar, brown sugar, powdered sugar, glucose, rock sugar, and maltose.

[0048] A preparation method for a cake decorated with cherry blossoms, comprising the following steps:

[0049] Step A: material preparation: take each raw material by mass percentage;

[0050] Step B: making cherry blossom powder: first, the cherry blossoms in step A are cleaned, then dried, crushed with a pulveriz...

Embodiment 3

[0062] A cake decorated with cherry blossoms, comprising the following ingredients (by mass percentage): 35% of cake embryo, 32% of cream, 9% of sugar, 1% of baking powder, 5% of cherry blossom powder, 9% of fruit, and 9% of chocolate. The embryo comprises the following components (by mass percentage): 28% flour, 21% white granulated sugar, 25% egg, 2.5% cake embryo improving agent, 3% oil, 4% milk and the balance is water.

[0063] As an optional technical solution of the present invention:

[0064] The sugar can be any one of white granulated sugar, brown granulated sugar, soft white sugar, brown sugar, powdered sugar, glucose, rock sugar, and maltose.

[0065] A preparation method for a cake decorated with cherry blossoms, comprising the following steps:

[0066] Step A: material preparation: take each raw material by mass percentage;

[0067] Step B: making cherry blossom powder: first, the cherry blossoms in step A are cleaned, then dried, crushed with a pulverizer, and...

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PUM

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Abstract

The present invention discloses a cherry blossom pattern-mounting cake and relates to the technical field of food manufacturing. The cherry blossom pattern-mounting cake comprises the following ingredients in mass percentages: 33-35% of a cake semi-product, 32-38% of cream, 7-9% of sugar, 1-2% of baking powder, 3-5% of cherry blossom powder, 9-10% of fruits and 7-9% of chocolate. The present invention also discloses a preparation method of the cherry blossom pattern-mounting cake. The preparation method comprises the following steps: step A, preparing materials; step B, manufacturing cherry blossom powder; step C, manufacturing a whipping mixture; step D, manufacturing a cake semi-product; step E, conducting applying; and step F, conducting decoration. The cherry blossom powder is preparedby naturally air-drying cherry blossoms and powdering the air-dried cherry blossoms, and retains natural fragrance, nutrition and efficacy of the cherry blossoms. The prepared cake is sweet but not greasy in mouthfeel, has the cream rich in mellow milk flavor and the natural cherry blossom powder more reflecting fragrance of the cherry blossoms, is rich in nutrients, and at the same time has health-care functions of dietary therapy and health-preserving.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a cake decorated with cherry blossoms and a preparation method thereof. Background technique [0002] Cherry blossom, a plant of the genus Plum in the family Rosaceae, is native to the temperate Himalayas in the northern hemisphere and is cultivated all over the world. The cherry blossom is a deciduous tree with purple-brown bark, alternate flowers and leaves, awn teeth on the edge, and dark green surface. Glossy, with three or five flowers per branch, forming an umbel, with notches at the tip of the petals, mostly white or pink, and the cherry blossoms are fragrant and gorgeous, often used for garden viewing, cherry blossoms can be used for sushi, and can also be processed for pickling Cherry blossoms are regarded as a symbol of spring, and are very popular and loved by people from all over the world. [0003] Cherry blossoms have the effect of clearing the lung and rel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/24A21D13/28
CPCA21D13/24A21D13/28
Inventor 吴存全梅丽芳
Owner 黄石市达美滋生物科技有限公司
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