Making method of a purple sweet potato glutinous rice coix seed cake

A production method and technology of barley cake are applied in the field of cake processing to achieve good health care effect, reduce starch retrogradation, and reduce retrogradation or aging effects.

Inactive Publication Date: 2020-03-24
ZAOZHUANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no sales of purple sweet potato, barley and glutinous rice cakes on the market, and there are very few related literature reports. There is only one article "Technology Research on Purple Sweet Potato and Barley Sugar-Free Cookies", but it mainly uses low-gluten flour

Method used

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  • Making method of a purple sweet potato glutinous rice coix seed cake
  • Making method of a purple sweet potato glutinous rice coix seed cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The purple sweet potato glutinous rice glutinous rice cake that present embodiment produces is made up of the raw material of following weight portion:

[0023] Main ingredients: 140 parts glutinous rice flour, 60 parts barley flour, 200 parts purple sweet potato.

[0024] Ingredients: 120 parts of honey, 15 parts of fructose syrup, 65 parts of eggs, 100 parts of butter, 70g of water, 35 parts of whole purple sweet potato powder, 2 parts of compound quality improver (0.02 parts of α-amylase, whey protein isolate powder 1.64 parts, 0.12 parts of glyceryl monostearate, 0.2 parts of resistant dextrin, 0.02 parts of tea polyphenols, etc.), 5 parts of nuts (walnut kernel).

[0025] The method for making the above-mentioned purple sweet potato glutinous rice barley cake comprises the following steps:

[0026] (1) Raw material selection and pretreatment: choose purple sweet potato with smooth surface, no insect eyes, and relatively regular shape; choose barley with full grain...

Embodiment 2

[0034] The purple sweet potato glutinous rice glutinous rice cake that present embodiment produces is made up of the raw material of following weight portion:

[0035] Main ingredients: 170 parts glutinous rice flour, 30 parts barley flour, 280 parts purple sweet potato.

[0036] Ingredients: 120 parts of honey, 30 parts of fructose syrup, 65 parts of eggs, 100 parts of butter, 70 parts of water, 35 parts of whole purple sweet potato powder, 4 parts of compound quality improver (0.04 parts of α-amylase, whey protein isolate 3.28 parts of powder, 0.24 parts of glyceryl monostearate, 0.4 parts of resistant dextrin, 0.04 parts of tea polyphenols, etc.), 10 parts of nuts (walnut kernel).

[0037] The method for making above-mentioned purple sweet potato barley cake comprises the following steps:

[0038] (1) Raw material selection and pretreatment: choose purple sweet potato with smooth surface, no insect eyes, and relatively regular shape; choose barley with full grains, less br...

Embodiment 3

[0046] The purple sweet potato glutinous rice glutinous rice cake that present embodiment produces is made up of the raw material of following weight portion:

[0047] Main ingredients: 190 parts of glutinous rice flour, 10 parts of barley flour, 320 parts of purple sweet potato.

[0048] Ingredients: 120 parts of honey, 45 parts of fructose syrup, 65 parts of eggs, 100 parts of butter, 70 parts of water, 35 parts of whole purple sweet potato powder, 6 parts of compound quality improver (0.06 parts of α-amylase, whey protein isolate 4.92 parts of powder, 0.36 parts of glyceryl monostearate, 0.6 parts of resistant dextrin, 0.06 parts of tea polyphenols, etc.), 15 parts of nuts (walnut kernel).

[0049] The method for making the above-mentioned purple sweet potato glutinous rice barley cake comprises the following steps:

[0050] (1) Raw material selection and pretreatment: choose purple sweet potato with smooth surface, no insect eyes, and relatively regular shape; choose barl...

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Abstract

The invention relates to a making method of a purple sweet potato glutinous rice coix seed cake, which belongs to the field of food processing. Particularly, the main components of the cake comprise glutinous rice flour, coix seed powder and purple sweet potatoes. The auxiliary materials of the cake comprise honey, high fructose corn syrup, eggs, butter, water, whole purple sweet potato powder andnuts. A compound quality improver is added. The prepared purple sweet potato glutinous rice coix seed cake is uniform in texture, moderate in hardness and good in taste, and maintains good flavor andappearance. Meanwhile, the problem that pastry products are retrograded and poor in quality in the later period is solved. The cake has a good market application value.

Description

technical field [0001] The invention belongs to the technical field of pastry processing, and in particular relates to a method for making purple sweet potato glutinous rice barley cake. Background technique [0002] Cake is one of the traditional foods with a long history in my country. The output of my country's pastry industry has maintained rapid development. Because of its unique flavor, rich nutrition, and easy portability at home and travel, it has always been loved by consumers and is a common food in daily life. A high-end snack food. Currently commercially available cakes are mostly made of various wheat flours, which have gained a large consumer market because of their unique flavor and delicious taste. However, existing traditional cakes have been difficult to meet the needs of modern people. At present, on the market, barley products are relatively simple, and the most popular one is red bean barley powder, while barley cake products are in a blank state. Compa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/043A21D13/047A21D2/36A21D2/34A21D2/18A21D2/26A21D2/16A21D2/14
CPCA21D2/14A21D2/16A21D2/181A21D2/186A21D2/26A21D2/263A21D2/34A21D2/36A21D2/366A21D13/043A21D13/047A21D13/06
Inventor 崔旭海喻余梅毕海丹孟晓双张雨婷李浩杰葛星
Owner ZAOZHUANG UNIV
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