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Konjak fresh flower cake and manufacturing process thereof

A technology of flower cake and konjac, which is applied in baking, baked food with modified ingredients, baked food, etc. It can solve the problems of adding konjac, etc., and achieve the effects of improving taste, high compatibility, and facilitating digestion and absorption

Pending Publication Date: 2020-04-10
云南信功圣安食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But most of the flower cake fillings sold in the current market are pure rose fillings, and there is no report and process of adding konjac to roses to make fillings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The konjaku fresh flower cake described in present embodiment 1,: comprise the dough that weight is 21g, the oil heart that weight is 11g and the cake filling that weight is 21g; Described cake filling comprises the raw material of following weight: konjaku filling 500g, rose sugar 240g, 380g winter melon puree and 190g roasted oil;

[0035] The dough includes the following raw materials by weight: 3000g of high-gluten flour, 480g of white sugar, 10g of soaking, 8g of salt, 8g of yeast, 200g of milk powder, 10g of bread improver, 345g of butter and 1600g of water; Raw materials for weight: 2000g of low-gluten flour and 1485g of butter.

[0036] Described konjac stuffing comprises the raw material of following weight: konjac special fine powder 55g, cornstarch 100g, drinking water 800g, white granulated sugar 100g and soybean oil 50g; After that, mix the konjac powder and cornstarch evenly, then add drinking water to the mixture of konjac powder and cornstarch, and stir...

Embodiment 2

[0047] The konjac flower cake described in the present embodiment 1 is characterized in that: the konjac flower cake includes a dough skin with a weight of 21.5g, an oil core with a weight of 11.5g and a cake filling with a weight of 21.5g; the cake filling includes the following weight: Raw materials: 500g konjac stuffing, 250g rose sugar, 400g winter melon puree and 200g roasted oil;

[0048] The dough includes the following raw materials by weight: 3000g of high-gluten flour, 500g of white sugar, 10g of soaking, 10g of salt, 10g of yeast, 200g of milk powder, 10g of bread improver, 350g of butter and 1600g of water; Raw materials for weight: 2000g of low-gluten flour and 1500g of butter.

[0049] The konjac stuffing comprises raw materials of the following weights: 60g of konjac special powder, 120g of cornstarch, 800g of drinking water, 100g of white granulated sugar and 50g of soybean oil;

[0050] The preparation method of the konjac filling is as follows: first weigh t...

Embodiment 3

[0061] The konjac flower cake described in the present embodiment 3 is characterized in that: the konjac flower cake includes a dough skin with a weight of 22g, an oil core with a weight of 12g and a cake filling with a weight of 22g; the cake filling includes raw materials of the following weight: Konjac stuffing 510g, rose sugar 260g, winter melon puree 420g and roasted oil 200g;

[0062] The dough includes the following raw materials by weight: 3200g of high-gluten flour, 550g of white sugar, 12g of soaking, 10g of salt, 10g of yeast, 250g of milk powder, 12g of bread improver, 360g of butter and 1650g of water; Raw materials for weight: 2100g of low-gluten flour and 1510g of butter.

[0063] Described konjac stuffing comprises the raw material of following weight: konjac superfine powder 65g, cornstarch 120g, drinking water 850g, white granulated sugar 120g and soybean oil 60g; After that, mix the konjac powder and cornstarch evenly, then add drinking water to the mixture...

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PUM

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Abstract

The invention discloses a konjak fresh flower cake and a manufacturing process thereof. The fresh flower cake comprises 21-22g of a dough sheet, 11-12g of an oil core and 21-22g of a cake stuffing, wherein the cake stuffing comprises the following raw materials by weight: 500-510g of a konjak stuffing, 240-260g of rose sugar, 380-420g of white gourd paste and 190-200g of baking oil. The preparation method of the konjak fresh flower cake comprises the following steps: (1) preparing the cake stuffing; (2) preparing the dough sheet; (3) preparing the oil core; (4) making the dough sheet crisp; (5) preparing cake blanks: wrapping the cake stuffing prepared in the step (1) into the cake sheets prepared in the step (4), and then putting the cake stuffing and the cake sheets into a forming mouldfor preparing a cake; and (6) baking the cake blank. According to the fresh flower cake prepared by the method disclosed by the invention, the taste of the cake stuffing is improved while rose fragrance is kept; the fresh flower cake has high nutritional values and health-care efficacy, and can beautifying skins after being eaten for a long time; and the fresh flower cake also has a certain effecton treating and preventing cardiovascular and cerebrovascular diseases, and is edible for men, women and children.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a konjac flower cake and a production process thereof. Background technique [0002] Konjac is a plant of the genus Konjac in the Araceae family. The main component of konjac is glucomannan, also known as KGM. It is a natural high-molecular soluble dietary fiber. It is the best product among all dietary fibers. It can reduce and delay the absorption of glucose, inhibit the synthesis of fatty acids, and has an excellent weight loss and slimming effect. At the same time, it can also help ecological laxatives, stabilize blood sugar, lower blood lipids, and resist fatty liver while reducing fat. It is safe No toxic side effects; konjac contains a large amount of glucomannan, alkaloids, pectin, 17 kinds of amino acids needed by the human body, 10 mineral trace elements and rich dietary fiber. It is the only one in the biological world that contains a large amount o...

Claims

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Application Information

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IPC IPC(8): A21D13/14A21D13/062A21D13/068A21D13/06
CPCA21D13/14A21D13/062A21D13/068A21D13/06
Inventor 王明岗李浩张美英
Owner 云南信功圣安食品集团有限公司
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