Fruity milk steamed cake and making method thereof
A technology for steaming cakes and milk, applied in the field of food processing, can solve the problems of insufficient rise of steamed cakes, destruction of nutrients, and reduction of moisture, and achieve the effects of delaying spoilage, good preservation, and inhibiting bacterial invasion.
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Embodiment 1
[0023] Selection of raw materials: Wheat flour: Wheat flour suitable for making cakes is made from soft winter wheat, with a protein content of 7%-9% and ash content of 0.34%-0.38%. White granulated sugar: choose the one with lower fineness and grind it until the fineness of white sugar crushing is ≥80 mesh. Eggs: Choose eggs that have been inspected and accepted by formal standards to ensure that they are fresh and healthy and meet production requirements.
[0024] Weigh raw materials by weight: 50 parts of wheat flour, 44 parts of white granulated sugar, 58 parts of eggs, 10 parts of edible vegetable oil, 2 parts of edible glucose, 6 parts of glucose syrup, 1 part of milk powder, 1 part of edible salt, 1 part of sorbitol liquid, 1 part of glyceryl monostearate, 2 parts of glycerin, 0.1 part of sodium bicarbonate, 0.06 part of potassium sorbate, 0.06 part of sodium dehydroacetate, 0.1 part of edible citric acid, 0.1 part of concentrated banana juice.
[0025] Prepare accordi...
Embodiment 2
[0034]Selection of raw materials: Wheat flour: Wheat flour suitable for making cakes is made from soft winter wheat, with a protein content of 7%-9% and ash content of 0.34%-0.38%. White granulated sugar: choose the one with lower fineness and grind it until the fineness of white sugar crushing is ≥80 mesh. Eggs: Choose eggs that have been inspected and accepted by formal standards to ensure that they are fresh and healthy and meet production requirements.
[0035] Weigh raw materials by weight: 45 parts of wheat flour, 40 parts of white sugar, 55 parts of eggs, 8 parts of edible vegetable oil, 1 part of edible glucose, 5 parts of glucose syrup, 0.8 parts of milk powder, 0.8 parts of edible salt, 1 part of glyceryl monostearate 1 part of glycerin, 0.08 part of disodium dihydrogen pyrophosphate, 0.05 part of potassium sorbate, 0.05 part of sodium dehydroacetate, 0.08 part of edible citric acid, and 0.08 part of concentrated mango juice.
[0036] Prepare according to the follow...
Embodiment 3
[0045] Selection of raw materials: Wheat flour: Wheat flour suitable for making cakes is made from soft winter wheat, with a protein content of 7%-9% and ash content of 0.34%-0.38%. White granulated sugar: choose the one with lower fineness and grind it until the fineness of white sugar crushing is ≥80 mesh. Eggs: Choose eggs that have been inspected and accepted by formal standards to ensure that they are fresh and healthy and meet production requirements.
[0046] Weigh raw materials by weight: 55 parts of wheat flour, 50 parts of white granulated sugar, 60 parts of eggs, 12 parts of edible vegetable oil, 3 parts of edible glucose, 8 parts of glucose syrup, 1.2 parts of milk powder, 1.2 parts of edible salt, 2 parts of sorbitol liquid, 1 part of glyceryl monostearate, 2 parts of glycerin, 0.12 parts of calcium hydrogen phosphate, 0.08 parts of potassium sorbate, 0.08 parts of sodium dehydroacetate, 0.12 parts of edible citric acid, 0.05 parts of concentrated blueberry juice,...
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