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Rose and sugarcane sponge cakes

A sugarcane and sponge cake technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of not being able to meet the diversified needs of consumers for sponge cakes, and achieve high protein content, rich milk flavor and nutritional content. comprehensive and reasonable effect

Inactive Publication Date: 2016-03-02
吴兰平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sponge cakes on the market also have added cheese or dried fruit, candied fruit, which still cannot meet the diversified needs of consumers for sponge cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of rose sugarcane muffin, made of components such as sugarcane, rice flour, milk powder, ghee, sugar rose and edible rose essence, the weight ratio formula of the components is: sugarcane 30, rice flour 100, milk powder 5, ghee 10. Sugar rose 10. Edible rose essence 0.005, wherein the rice flour is a mixture of indica rice flour and glutinous rice flour, and the weight ratio of the indica rice flour to glutinous rice flour is: 1:0.5.

Embodiment 2

[0024] A method for making rose sugarcane sponge cake described in embodiment 1, comprising the following steps:

[0025] (1) Sugarcane processing: After fresh sugarcane is peeled and crushed into coarse particles, it is secondarily crushed into sugarcane paste with a fiber length less than 0.5 cm, and placed in a refrigerator at 5°C-15°C for later use; the sugarcane paste should be used up within 10 hours. Prevent sugarcane paste from fermenting and deteriorating;

[0026] (2) Ingredients and ingredients: Weigh the ingredients according to the formula, pass the rice flour through a 80-100 mesh sieve, first mix the rice flour and milk powder, then add sugarcane paste and mix well, then add ghee and edible rose essence; mix and rub until soft When the sand is thrown, hold it in a ball, and it will disperse when it hits the ground;

[0027] (3) Compression molding: use the production mold to mold the sponge cake raw material completed in step (2); the compression ratio during c...

Embodiment 3

[0031] A kind of rose sugarcane muffin, made of components such as sugarcane, rice flour, milk powder, ghee, sugar rose and edible rose essence, the weight ratio formula of the components is: sugarcane 30, rice flour 100, milk powder 5, ghee 10. Sugar rose 10. Edible rose essence 0.005, edible red pigment 0.0005, wherein the rice flour is a mixture of indica rice flour and glutinous rice flour, the weight ratio of indica rice flour and glutinous rice flour is: 1:0.5.

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PUM

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Abstract

The invention relates to the field of food processing, in particular to rose and sugarcane sponge cakes. The rose and sugarcane sponge cakes are made from the following components in parts by weight: 10-40 parts of sugarcane, 100 parts of rice flour, 2-5 parts of milk powder, 5-10 parts of butter, 5-20 parts of sugared roses, 0.005-0.2 part of edible rose essence and the like. According to the rose and sugarcane sponge cakes disclosed by the invention, sugarcane paste is added based on conventional sponge cakes, so that the natural loose degree of the sponge cakes is increased, besides, dietary fibers can be complemented, and the health of human bodies is facilitated; in addition, the sponge cakes are wrapped with a layer of roses, so that when the rose and sugarcane sponge cakes are eaten, people can taste the delicate fragrance of the roses, and the appetite is stimulated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a rose sugarcane muffin. Background technique [0002] The common sponge cake is made of rice flour, sugar, oil and a proper amount of milk powder. It has a soft taste and melts in the mouth, so it is very popular. Sponge cakes on the market also have added cheese or dried fruit, candied fruit, still can not satisfy consumer's demand for the variety of sponge cakes. Contents of the invention [0003] In order to meet the diverse needs of different consumers for sponge cake varieties and tastes, the invention provides a rose sugarcane sponge cake, which adds sugarcane paste to the traditional sponge cake to increase the natural fluffiness of the sponge cake and supplement dietary fiber , which is beneficial to human health; at the same time, a layer of roses is wrapped on the muffin cake, which has a rose fragrance when eaten and improves appetite. [0004] The present invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/08
CPCA21D2/36
Inventor 吴兰平
Owner 吴兰平
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