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Cake formula with improved protein ingredients and processing technology

A cake and protein technology, applied in the processing of dough, baked goods with modified ingredients, baking, etc., can solve the problems of low protein content and affect physical health, improve protein content, avoid excessive substance content, improve The effect of the overall taste

Pending Publication Date: 2022-02-11
青岛丹香投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can substitute gluten and starch), shortening (usually butter or margarine, low-fat content The cake will be replaced by concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder), but the protein content of the traditional cake is low, and the cholesterol and other substances in the yolk of the egg are high , resulting in eating more cakes will affect your health

Method used

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  • Cake formula with improved protein ingredients and processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The invention provides a technical solution: a cake formula with improved protein ingredients, comprising (by mass percentage):

[0055] Low-gluten flour 13;

[0056] Corn starch 9%;

[0057] Soy flour 9%;

[0058] Honeysuckle powder 2%, its honeysuckle powder is the powder body that the honeysuckle that washes and dries is ground through grinding device;

[0059] Yogurt 25%;

[0060] Butter 15%;

[0061] White sugar 7%;

[0062] Egg white 8%;

[0063] Egg yolk 12%.

[0064] Among them, the low-gluten flour, corn starch, soybean powder, and honeysuckle powder are sieved through a sieve respectively, and then the low-gluten flour, corn starch, soybean powder, and honeysuckle powder are evenly mixed together, and the yogurt is passed through a high-density mesh The filter screen is filtered, and the butter is extruded to form a delicate group structure. According to claim 1, a cake formula improved with protein ingredients is characterized in that: after mixing whi...

Embodiment 2

[0072] The invention provides a technical solution: a cake formula with improved protein ingredients, comprising (by mass percentage):

[0073] Low-gluten flour 13;

[0074] Corn starch 9%;

[0075] Soy flour 9%;

[0076] Honeysuckle powder 2%, its honeysuckle powder is the powder body that the honeysuckle that washes and dries is ground through grinding device;

[0077] Yogurt 25%;

[0078] Butter 15%;

[0079] White sugar 7%;

[0080] Egg white 10%;

[0081] Egg yolk 10%.

[0082] Among them, the low-gluten flour, corn starch, soybean powder, and honeysuckle powder are sieved through a sieve respectively, and then the low-gluten flour, corn starch, soybean powder, and honeysuckle powder are evenly mixed together.

[0083] The yogurt is filtered through a high-mesh strainer, and the butter is squeezed to form a delicate mass.

[0084] White granulated sugar, egg whites and egg yolks are mixed and processed by an egg beater to form a foamy substance.

[0085] An improve...

Embodiment 3

[0092] The invention provides a technical solution: a cake formula with improved protein ingredients, comprising (by mass percentage):

[0093] Low-gluten flour 13;

[0094] Corn starch 9%;

[0095] Soy flour 9%;

[0096] Honeysuckle powder 2%, its honeysuckle powder is the powder body that the honeysuckle that washes and dries is ground through grinding device;

[0097] Yogurt 25%;

[0098] Butter 15%;

[0099] White sugar 7%;

[0100] Egg white 12%;

[0101] Egg yolk 8%.

[0102] Among them, the low-gluten flour, corn starch, soybean powder, and honeysuckle powder are sieved through a sieve respectively, and then the low-gluten flour, corn starch, soybean powder, and honeysuckle powder are evenly mixed together.

[0103] The yogurt is filtered through a high-mesh strainer, and the butter is squeezed to form a delicate mass.

[0104] White granulated sugar, egg whites and egg yolks are mixed and processed by an egg beater to form a foamy substance.

[0105] The impro...

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Abstract

The invention relates to the field of cake processing, in particular to a cake formula with improved protein ingredients. The cake formula with improved protein ingredients is characterized by comprising the following components in percentage by mass: 10-15% of low-gluten flour, 5-10% of corn starch, 5-10% of soybean meal, 1-3% of honeysuckle flower powder, 20-30% of yoghourt, 10-18% of butter, 5-10% of white granulated sugar, 8-12% of egg white, and 8-12% of egg yolk. The process comprises the following steps: S1, a pretreatment step of low-gluten flour, corn starch, soybean meal and honeysuckle powder; S2, a treatment step of yoghourt and butter; S3, a step of treating white granulated sugar, egg white and egg yolk; S4, a step of mixing the standby materials in the step 1, the step 2 and the step 3; S5, a step f baking the cake. According to the present invention, the ratio of the egg white to the egg yolk is improved so as to effectively avoid the overhigh content of cholesterol and other substances in the cake, the honeysuckle powder is added to the cake so as to improve the overall taste of the cake through the sweet taste of the honeysuckle powder, and the purposes of cooling and reducing internal heat are achieved through the pharmacological effect of the honeysuckle.

Description

technical field [0001] The invention relates to the related technical field of cake processing, and relates to a cake formula and processing technology with improved protein ingredients. Background technique [0002] Cake is a kind of ancient Western-style pastry, is generally made by oven, and cake is main raw material with egg, white sugar, wheat flour. Use milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, prepared, and baked to make a sponge-like dessert, which is usually sweet. A typical cake is baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can substitute gluten and starch), shortening (usually butter or margarine, low-fat content The cake will be replaced by concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder), but the protein content of the traditional cake is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/34A21D13/06A21D13/064
CPCA21D2/362A21D2/34A21D2/36A21D13/06A21D13/064
Inventor 范祚鹏任献功邱沙沙任义军
Owner 青岛丹香投资管理有限公司
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