24 results about "Sponge cake" patented technology

This invention relates to the field of baking food processing technology, and discloses a method for preparing sponge cake using an oil gel as a substitute for butter. The method includes heating and stirring refined rapeseed oil and food-grade candelilla wax to obtain a lipid eutectic; after cooling, adding food-grade soybean lecithin and shearing and mixing; mechanically shearing and cooling to 45°C to obtain a microcrystalline network primary material; obtaining a modified oil gel through low-speed stirring, slow rewarming and constant temperature, and then cooling to 25°C and holding at that temperature; using this oil gel to replace butter and mixing with baking ingredients at low speed and forced shearing and whipping to obtain a batter; continuously baking in molds and naturally cooling and demolding to obtain a sponge cake. This invention utilizes lecithin and wax crystals to synergistically construct a three-dimensional network framework with thixotropic recovery capabilities, solving the defects of conventional oil gel networks that are fragile and easily damaged by shearing. It effectively traps air bubbles and prevents oil precipitation during the batter whipping stage, reducing saturated fat intake while resulting in a soft, porous sponge cake with no residual wax.

Triangular Dessert Sponge cake sandwich with dessert fillings sold in generic sandwich wedge packaging containers

1. Name of the product in this design: Packaging bag (local egg cake). 2. Purpose of this design: For packaging sponge cakes. 3. The key design features of this product are its shape and its combination. 4. The image or photograph that best illustrates the design's key points: the front view.

This product is a food molding device for shaping foods such as rice, bread, and sponge cake into the shape of the inner cavity. The roughly triangular part is for hanging and storing the product and is removable.

1. Name of the designed product: ceramic cup (sponge cake). 2. Use of the designed product: for containing liquid. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best showing the design points: perspective view.

The utility model relates to the field of mobile phone lens film protection, in particular to a mobile phone lens film protection frame, which comprises a wiping mechanism consisting of a sponge cake, a turntable, a return spring and the like, and a lens protection mechanism consisting of a baffle plate, a frame and the like, compared with the prior art, the protection frame device has the advantages that the protection frame device is similar to most mobile phone shells for protecting a mobile phone lens, the lens is protected by arranging the sliding baffle at the position of the lens of the mobile phone shell, however, when the protection frame device is different from the mobile phone shell, the cleaning mechanism is additionally arranged on the baffle, the cotton brush which is easy to operate is arranged, and the cleaning efficiency is greatly improved. The lens can be conveniently and constantly wiped, and dust accumulation, water stain falling on the lens and negative influence on the shooting effect of the mobile phone are prevented.

The invention provides xylanase GH10 and application thereof, the xylanase shows the highest activity (Vmax = 0.6691 [mu] mol / min.mg) at 40 DEG C, and still retains gt at 4 DEG C; the method is suitable for preparing low-temperature fermented foods (such as steamed sponge cakes). Through a recombinant expression technology, the enzyme can be efficiently expressed in escherichia coli, and low-cost production is realized by optimizing a fermentation process. Application experiments prove that by adding the enzyme, the specific volume of the steamed sponge cake can be increased by 42%, and the bulkiness and flavor are remarkably improved. The invention provides a new scheme for low-temperature application of the lignocellulose degrading enzyme and upgrading of a traditional food process.

The invention discloses a method for making a sponge cake by completely replacing butter with oleogel, and belongs to the technical field of food processing. The butter in a traditional sponge cake formula is completely replaced with the oleogel according to the mass ratio of 100%. According to the oleogel, a pea protein-high methoxyl pectin electrostatic compound is used as a gel agent, a three-dimensional structured lipid network is constructed by regulating and controlling the pH value of a system and the concentration of pectin, a liquid oil phase is effectively fixed, and the oleogel has excellent structural stability, thixotropic restorability and thermal stability. In the stirring and baking process, the oleogel provides necessary mechanical support and keeps a batter bubble system and a cake tissue structure stable, so that the sponge cake which is ideal in specific volume, uniform in pore and soft in texture is obtained, and the quality of the sponge cake reaches the level equivalent to that of a traditional butter cake. Zero-trans and low-saturated-fat healthy fat replacement is achieved, meanwhile, the processing adaptability and sensory quality of the sponge cake are kept, and a new technical approach and application prospects are provided for development of healthy baked food.

The invention provides a full sorghum flour sponge cake and a preparation method thereof, and belongs to the technical field of deep processing of sorghum. The full-sorghum flour sponge cake provided by the invention is prepared from the following raw materials in parts by weight: 80-150 parts of sorghum flour, 200-250 parts of eggs, 50-70 parts of xylitol, 6-8 parts of SP cake oil and 8-12 parts of vegetable oil. The whole sorghum flour sponge cake provided by the invention is excellent in quality, rich in nutritional ingredient composition, obvious in slow sugar rising effect, relatively low in glycemic index (GI value) and high in sensory score, a healthy leisure food is provided for consumers while the processing and utilization approach of sorghum is widened, the product, variety and processing technology reserve is made for recovering eating of sorghum, and the whole sorghum flour sponge cake is worthy of popularization and application. The method is of great significance in broadening the sorghum processing and utilization approach and promoting the sorghum eating process.

The utility model relates to the field of steamed sponge cake steamers, in particular to a steamed sponge cake fermentation steamer which comprises a steamer body, the steamer body comprises a steamer body, an inner container is installed in an inner cavity of the steamer body, an extrusion groove is formed in the top of the inner cavity of the steamer body, one side of the steamer body is fixedly connected with a fixing plate, and the other side of the steamer body is fixedly connected with the extrusion groove. An operator holds and rotates a rotating disc to drive a rotating shaft to rotate, drives a connecting rod to move through the rotating shaft, drives a moving block to move through the connecting rod, drives a fixed disc to move through the moving block, drives a pressing column to move through the fixed disc, and drives a sealing gasket to extrude towards the interior of an extrusion groove through the pressing column. The effect of improving the sealing performance is achieved, and the problem that when an operator opens and closes a cover when using the steamer, the sealing gasket in the cover body may vibrate due to the force generated by opening the cover, so that the sealing degree between the steamer body and the cover body is reduced, and the taste and nutritional value of food are affected is solved.

The invention relates to the technical field of fermented food, in particular to a polygonatum kingianum steamed sponge cake and a preparation method thereof. The invention provides a polygonatum kingianum steamed sponge cake which comprises the following components in parts by weight: 80-100 parts of fermented glutinous rice, 25-35 parts of polygonatum kingianum, 60-75 parts of polished round-grained rice and 10-20 parts of white granulated sugar. The fermented glutinous rice obtained through lactobacillus fermentation is used for preparing the polygonatum kingianum steamed sponge cake, the fermented glutinous rice obtained through lactobacillus fermentation can help to reduce pungent smell brought by polygonatum kingianum in the polygonatum kingianum steamed sponge cake, on the contrary, composite fragrance such as bouquet, mellow fragrance and fruit fragrance appears, meanwhile, the texture and the anti-aging performance of the polygonatum kingianum steamed sponge cake are improved, and the taste and the quality of the polygonatum kingianum steamed sponge cake are greatly improved.

The utility model presents the process for producing of toasted breadfruit (Artocarpus altilis) Filipino chiffon cake (mamon) in its Claim. Breadfruit is a highly underutilized fruit crop with tremendous potential to address global hunger due to the fruit being rich in essential vitamins and minerals. Meanwhile, mamon is a very light traditional Filipino-style chiffon / sponge cake that is baked in cupcake-sized molds; it is one of the most popular pastries in the Philippines. The technical problem that this disclosure aims to address is the underutilization of breadfruit; the technical solution that this utility model provides is the innovative incorporation of breadfruit into this popular food product, which will result in the promotion of its utilization, minimized food waste, and the exploration of the crop’s full economic potential while providing consumers a nutritious and innovative food product.

The invention discloses a three-milk foam cake and a preparation method thereof, and mainly relates to the technical field of bakery products. Compared with the prior art, the preparation method has the advantages that the cake blank structure and milk absorption are remarkably improved, uniform air holes are ensured by controlling the egg white beating degree and the paste mixing mode in the cake blank preparation process, and the golden milk skin pulp is adopted as a key component and the proportion of milk products is adjusted in the three-milk preparation process; and the cake is rich and mellow in milk flavor after absorbing the milk. Furthermore, modified whey protein is further added, and plant polypeptide is added to play a key role in balancing the water holding rate and hardness while the high water holding rate is pursued, so that the prepared three-milk-foam cake is lower in hardness, better in taste, higher in storage water holding rate, longer in shelf life and the like.

This product is a food molding device used to mold food such as rice, bread, and sponge cake into the shape of a hollow space inside. The roughly U-shaped part at the top is a handle when using the product, and the roughly triangular part below it is a part for hanging the product for storage. Both parts are removable.

The invention discloses an oat and rice steamed sponge cake and a preparation method thereof. The whole oat flour is used for replacing refined rice flour, so that the starch digestibility of the rice steamed sponge cake is reduced, and the flavor and nutritional value of the rice steamed sponge cake are enriched. The mixed fermentation is adopted to improve the texture of the oat rice steamed sponge cake, parameters such as fermentation strain, time, temperature, compounding proportion and the like are optimized, two-stage fermentation of adding beta-glucanase and mixed strains in the fermentation process is combined with proper addition of beta-glucanase, the effect of improving the texture is achieved, and the quality of the oat rice steamed sponge cake is improved. The use amount of the carbon source white granulated sugar in the formula can be further reduced, and a certain sugar reducing effect can be achieved while good texture characteristics are guaranteed.

The utility model relates to the technical field of food processing, in particular to a packaging mechanism for groove cakes, which comprises an operation table, a supporting column is fixedly connected to the bottom of the operation table, a supporting plate is fixedly connected to the top of the operation table, a transmission assembly is arranged on one side of the supporting plate, and a flattening assembly is arranged on the other side of the supporting plate. The flattening assembly comprises a first fixing block, the first fixing block is fixedly connected to the top of the operation table, a fixing rod is fixedly connected to the top of the first fixing block, a first connecting block is fixedly connected to one side of the fixing rod, and a connecting rod is connected to one side of the fixing rod in a penetrating mode through the first connecting block. According to the packaging mechanism for the groove cakes, by installing the flattening assembly, cakes in transportation can be flattened, the cakes can be protected, the outer packages of the cakes can be prevented from wrinkling in the flattening process, when the cakes are cut, packaging bags can be complete, and then the practicability of the device is improved.

The invention relates to the technical field of enzyme preparations, in particular to a compound enzyme preparation and application thereof. The compound enzyme preparation is prepared from the following components in parts by weight: 40 to 50 parts of protein glutaminase, 10 to 20 parts of maltogenic amylase, 10 to 20 parts of glucose oxidase and 16 to 36 parts of auxiliary materials. The compound enzyme preparation is suitable for replacing a traditional aluminum-containing leavening agent, and the improved effects that the cake size is increased, and the taste is fluffy and dense are achieved. The compound enzyme preparation optimizes the internal structure and processing characteristics of cakes through the synergistic effect of various enzymes on the premise of not adding aluminum salt, and is suitable for production of various baked cakes such as sponge cakes, chiffon cakes and pound cakes.

The present invention relates to a high-performance and versatile plant protein-based egg analogue formulation comprising plant-based protein as a base ingredient and different gelation enhancers alone or in different combinations with a foaming agent It further discloses a method of using egg analogue formulation in preparing different recipes but not limited to scrambled egg, omelette, egg patties, egg rolls, egg wraps, cigar rolls, frittata, quiche, other savoury pies, Custards, Soufflés., Croissants, Sponge Cakes, muffins, Pancakes, Waffles, Hollandaise Sauce, Mayonnaise, other sauces, Cookies, Pasta, Crab Cakes, Pavlova, Crepes, Ice Cream and in baked products. This imparts functional and nutritional properties such as high protein content, binding ability, and higher gelation to the plant-based egg analogue, similar to real natural eggs.

The utility model presents the process for producing breadfruit (Artocarpus altilis) Filipino chiffon cake (mamon) in its Claim. Breadfruit is a highly underutilized fruit crop with tremendous potential to address global hunger due to the fruit being rich in essential vitamins and minerals. Meanwhile, mamon is a very light traditional Filipino-style chiffon / sponge cake that is baked in cupcake-sized molds; it is one of the most popular pastries in the Philippines. The technical problem that this disclosure aims to address is the underutilization of breadfruit; the technical solution that this utility model provides is the innovative incorporation of breadfruit into this popular food product, which will result in the promotion of its utilization, minimized food waste, and the exploration of the crop’s full economic potential while providing consumers a nutritious and innovative food product.

The invention discloses a processing method and application of egg yolk liquid with a long shelf life, and belongs to the technical field of food processing. Aiming at the problem of short shelf life of the traditional egg yolk liquid, the fresh egg yolk liquid is treated by two parts: one part is fermented by lactobacillus plantarum, then is directionally hydrolyzed by phospholipase, and is sterilized and deactivated; and pasteurizing the other part, mixing the pasteurized part with the fermentation hydrolysate, degassing in vacuum, and filling to obtain a finished product. Through the combined preservation effect of fermentation and enzymolysis, chemical preservatives do not need to be added, the shelf life of the egg yolk liquid is remarkably prolonged, meanwhile, the original nutrition and processing performance of the egg yolk liquid are kept, the method can be widely applied to salad dressing, sponge cakes and other food, the technology is simple, and the method is suitable for industrial production.

This product is a food molding device for molding food such as cooked rice, bread, and sponge cake to the shape of the inner cavity. The roughly triangular part is a removable part for hanging and storing the product.

The utility model presents the process for producing new cocoyam (Xanthosoma sagittifolium) toasted Filipino chiffon cake (mamon) in its Claim. New cocoyam is a highly underutilized crop with tremendous potential to address global hunger due to the crop being rich in essential vitamins and minerals. Meanwhile, mamon is a very light traditional Filipino-style chiffon / sponge cake that baked in cupcake-sized molds; it is one of the most popular pastries in the Philippines. The technical problem that this disclosure aims to address is the underutilization of new cocoyam; the technical solution that this utility model provides is the innovative incorporation of new cocoyam into this popular food product, which will result in the promotion of its utilization, minimized food waste, and the exploration of the crop’s full economic potential while providing consumers a nutritious and innovative food product.

The present invention belongs to the technical field of food processing, and particularly relates to a wheat bran powder and its application, and a high-fiber steamed cake prefabricated powder rich in whole wheat bran and its application. The wheat bran powder is an ultrafine whole wheat bran powder with an average particle size ≤ 50 μm; the proportion of particles with a particle size exceeding 100 μm in the wheat bran powder is ≤ 0.2%, the proportion of particles with a particle size of 50 - 100 μm is ≤ 10%, and the rest are particles with a particle size less than 50 μm. The proportion of wheat bran powder in the high-fiber steamed cake prefabricated powder is 20 - 40%. The present invention not only avoids the destructive effect of insoluble dietary fiber on the texture quality of the steamed cake, but also enhances the elasticity, adhesiveness and chewiness of the steamed cake and improves the rough taste and edible quality of dietary fiber on the premise of maintaining the integrity of the nutritional components of whole wheat bran.

The invention discloses a peanut polysaccharide / protein consolute, oil gel prepared from the peanut polysaccharide / protein consolute and application of the oil gel, and belongs to the technical field of food processing. According to the method, the peanut meal is used as a raw material, the peanut polysaccharide / protein consolute is extracted through an alkali extraction and alcohol precipitation method, and the extraction process of the peanut polysaccharide / protein consolute is optimized and the yield of the peanut polysaccharide / protein consolute is improved through a single factor method; based on the prepared peanut polysaccharide / protein co-soluble substance, the oleogel is prepared by adopting a foam template method, and the prepared oleogel is high in oil holdup and can be used for replacing part of grease in sponge cakes. According to the preparation method of the peanut polysaccharide / protein co-soluble substance and the oleogel, the resource utilization rate of the peanut meal is increased, the preparation cost of the oleogel is reduced, and compared with a traditional sponge cake, the fat content of the cake prepared from the peanut polysaccharide / protein co-soluble substance or the oleogel is obviously reduced, and the content of the oil gel is reduced. And the product has good texture characteristics, better color and luster and sensory evaluation. The peanut polysaccharide / protein co-soluble substance and the oil gel prepared from the peanut polysaccharide / protein co-soluble substance play an important role in preparation of low-fat cake products, and have popularization and application prospects.