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Cake and making method thereof

A production method and cake technology, applied in baking, dough processing, baked food and other directions, can solve the problems of high calorie, easy to form tooth decay, easy to cause obesity, etc., and achieve high nutritional value, improved taste and unique flavor. Effect

Inactive Publication Date: 2016-08-03
LUCHUAN COUNTY LONGXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cakes currently on the market contain a lot of sugar, which can easily cause obesity. Not only is it not suitable for people with three highs, but children who eat this kind of food are also prone to tooth decay. At the same time, the cakes on the market are high in calories and easy to get angry. eat

Method used

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  • Cake and making method thereof

Examples

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Effect test

Embodiment 1

[0030] A cake made from the following ingredients by weight, 100 parts of low-gluten flour, 100 parts of egg white, 70 parts of egg yolk, 50 parts of buckwheat flour, 10 parts of fruit juice, 10 parts of cake oil, 20 parts of liquid maltitol, and 15 parts of stevia , 5 parts of lily, 5 parts of wild strawberry root, 2 parts of seven-branch lotus, appropriate amount of water.

[0031] A method for making a cake, comprising the steps of:

[0032] 1) Raw material pretreatment: mix stevia, lily, wild strawberry root, and seven-branch lotus into a powder machine and crush until passing through a 100-mesh sieve to obtain Chinese herbal medicine powder for use;

[0033] 2) Egg yolk: Add liquid maltitol to the egg yolk three times and stir well, sift low-gluten flour and buckwheat flour into the egg yolk after mixing, then add the Chinese herbal medicine powder obtained in step 1), and quickly beat crosswise with chopsticks or a rubber spatula , stir well to get egg yolk paste;

[0...

Embodiment 2

[0038] A cake made from the following ingredients by weight, 150 parts of low-gluten flour, 150 parts of egg white, 100 parts of egg yolk, 60 parts of buckwheat flour, 15 parts of fruit juice, 20 parts of cake oil, 30 parts of liquid maltitol, and 25 parts of stevia , 10 parts of lily, 8 parts of wild strawberry root, 5 parts of seven-branch lotus, appropriate amount of water.

[0039] A method for making a cake, comprising the steps of:

[0040] 1) Raw material pretreatment: mix stevia, lily, wild strawberry root, and seven-branch lotus into a powder machine and crush until passing through a 100-mesh sieve to obtain Chinese herbal medicine powder for use;

[0041] 2) Egg yolk: Add liquid maltitol to the egg yolk three times and stir well, sift low-gluten flour and buckwheat flour into the egg yolk after mixing, then add the Chinese herbal medicine powder obtained in step 1), and quickly beat crosswise with chopsticks or a rubber spatula , stir well to get egg yolk paste;

...

Embodiment 3

[0046] A cake made from the following ingredients by weight, 200 parts of low-gluten flour, 200 parts of egg white, 120 parts of egg yolk, 80 parts of buckwheat flour, 20 parts of fruit juice, 30 parts of cake oil, 40 parts of liquid maltitol, and 30 parts of stevia , 15 parts of lily, 10 parts of wild strawberry root, 6 parts of seven-branch lotus, appropriate amount of water.

[0047] A method for making a cake, comprising the steps of:

[0048]1) Raw material pretreatment: mix stevia, lily, wild strawberry root, and seven-branch lotus into a powder machine and crush until passing through a 100-mesh sieve to obtain Chinese herbal medicine powder for use;

[0049] 2) Egg yolk: Add liquid maltitol to the egg yolk three times and stir well, sift low-gluten flour and buckwheat flour into the egg yolk after mixing, then add the Chinese herbal medicine powder obtained in step 1), and quickly beat crosswise with chopsticks or a rubber spatula , stir well to get egg yolk paste;

...

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Abstract

The invention relates to a cake and a making method thereof, and belongs to the field of food processing. The cake is made from low-gluten flour, egg white, egg yolks, buckwheat flour, fruit juice, cake oil, liquid maltitol, sugar stevia leaves, lily bulbs, wild strawberry roots, herb of typhonium giganteum Engl. and an appropriate amount of water. The making method comprises the steps that all the raw materials are taken, the processes of raw material pretreatment, egg yolk liquid beating, egg white liquid beating, paste blending, baking and the like are conducted, and then the cake is made. According to the cake, white sugar is replaced with maltitol and sugar stevia leaves, sugar stevia leaves do not contain sugar and heat and has the advantages of being high in sweetness and low in heat, by means of the added fruit juice, the cake is unique in flavor and delicious, and by means of added lily bulbs, wild strawberry roots and herb of typhonium giganteum Engl., the cake has the health-care effects of promoting qi flow to regulate the stomach, invigorating the spleen and kidney, relieving exterior syndromes with pungent taste and heat nature and the like.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a cake and a manufacturing method thereof. 【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. Juice, face powder, salad oil, water, shortening and baking powder are used as auxiliary materials. After being stirred, modulated and baked, a kind of sponge-like dessert is made, which is deeply loved by consumers. However, the cakes currently on the market contain a lot of sugar, which can easily cause obesity. Not only is it not suitable for people with three highs, but children who eat this kind of food are also prone to tooth decay. At the same time, the cakes on the market are high in calories and easy to get angry. eat. 【Content of invention】 [0003] Aiming at the deficiencies of the prior art, the object of the present invention is to provide a cake wit...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/18A21D2/34
CPCA21D2/36A21D2/181A21D2/34
Inventor 黄锦龙
Owner LUCHUAN COUNTY LONGXIANG FOOD CO LTD
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