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Chocolate cake and preparation process thereof

A chocolate and dark chocolate technology, applied in the field of cakes, can solve the problems of affecting the taste of cakes, unhealthy eating, insufficient eating, etc., and achieve the effects of increasing body immunity, controlling appetite, and relieving metabolic disorders.

Pending Publication Date: 2022-08-02
唇动食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The chocolate cakes currently on the market are usually prepared with high-fat white granulated sugar and oil, which will lead to excessive body fat intake when eaten by the eater, and increase the chance of getting fat when eaten frequently. It is not healthy enough to eat, or even greasy, which affects the taste of the cake, and there are serious deficiencies in eating

Method used

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  • Chocolate cake and preparation process thereof

Examples

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Effect test

example 1

[0052] The present invention provides a technical solution: a chocolate cake and a preparation process thereof, comprising chocolate, a cake embryo and a sandwich, the chocolate includes dark chocolate and whipped cream, and the cake embryo includes low-gluten wheat flour, stevia, eggs, olives Oil, cocoa powder, fluffing agent and water, the sandwich includes corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, the ratio of the dark chocolate and whipped cream is 2:1, the low-gluten wheat flour The proportion of the sugar is set as 40 parts, the proportion of the stevia is set as 20 parts, the proportion of the egg is set as 10 parts, the proportion of the olive oil is set as 16 parts, the proportion of the cocoa powder is set as 16 parts Set as 5 parts, the proportion of the fluffing agent is set as 1 part, the proportion of the water is set as 8 parts, the proportion of the corn oil is set as 60 parts, the proportion of the glucose syrup is set ...

example 2

[0073] The present invention provides a technical solution: a chocolate cake and a preparation process thereof, comprising chocolate, a cake embryo and a sandwich, the chocolate includes dark chocolate and whipped cream, and the cake embryo includes low-gluten wheat flour, stevia, eggs, olives Oil, cocoa powder, fluffing agent and water, the sandwich includes corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, the ratio of the dark chocolate and whipped cream is 2:1, the low-gluten wheat flour The proportion of the sugar is set as 40 parts, the proportion of the stevia is set as 22 parts, the proportion of the egg is set as 8 parts, the proportion of the olive oil is set as 18 parts, the proportion of the cocoa powder is set as 18 parts It is set as 3 parts, the proportion of the fluffing agent is set as 1 part, the proportion of the water is set as 8 parts, the proportion of the corn oil is set as 50 parts, and the proportion of the glucose syru...

example 3

[0094] The present invention provides a technical solution: a chocolate cake and a preparation process thereof, comprising chocolate, a cake embryo and a sandwich, the chocolate includes dark chocolate and whipped cream, and the cake embryo includes low-gluten wheat flour, stevia, eggs, olives Oil, cocoa powder, fluffing agent and water, the sandwich includes corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, the ratio of the dark chocolate and whipped cream is 2:1, the low-gluten wheat flour The proportion of the sugar is set to 35 parts, the proportion of the stevia is set to 25 parts, the proportion of the eggs is set to 15 parts, the proportion of the olive oil is set to 14 parts, and the proportion of the cocoa powder is set to 14 parts. Set as 2 parts, the proportion of the fluffing agent is set as 1 part, the proportion of the water is set as 8 parts, the proportion of the corn oil is set as 45 parts, the proportion of the glucose syrup i...

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Abstract

The invention discloses a chocolate cake and a preparation process thereof, the chocolate cake comprises chocolate, a cake blank and a sandwich, the chocolate comprises dark chocolate and unsalted butter, the cake blank comprises low-gluten wheat flour, stevioside, eggs, olive oil, cocoa powder, a swelling agent and water, and the sandwich comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water. The ratio of the dark chocolate to the unsalted butter is 2: 1, the proportion of the low-gluten wheat flour is 25-40 parts, and the proportion of the stevioside is 15-25 parts. The chocolate cake made of the chocolate, the cake blank and the sandwich is rich in taste, the chocolate is composed of the dark chocolate and the unsalted butter, the chocolate cake has the advantages of being neutral in nature, bitter in taste, slightly sour, capable of entering the heart and the lung meridian and the like, stevioside and glucose syrup are adopted in the cake blank and the sandwich respectively to replace traditional white granulated sugar, and the cake blank and the sandwich are rich in color and luster. The product belongs to a low-sugar component, contains low calorie, and is not easy to become fat after being eaten.

Description

technical field [0001] The invention relates to the technical field of cakes, in particular to a chocolate cake and a preparation process thereof. Background technique [0002] Cakes are desserts, which are stirred, modulated, and baked to make a sponge-like snack, while chocolate cakes are cakes mainly made of chocolate. [0003] The chocolate cakes on the market are usually prepared with high-fat white sugar and oil, which will lead to excessive body fat intake when the consumer eats it. Frequent consumption will also increase the probability of gaining weight. It is not healthy enough to eat, and even becomes greasy, which affects the taste of the cake, and there are serious deficiencies in eating. SUMMARY OF THE INVENTION [0004] Aiming at the deficiencies in the background technology, the present invention provides a chocolate cake and a preparation process thereof. [0005] In order to solve the above phenomenon, the present invention adopts the following technica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/17A21D13/19
CPCA21D13/06A21D13/17A21D13/19
Inventor 伊波
Owner 唇动食品股份有限公司
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