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Cake with cayenne pepper and poria cocos

A technology of chili and tuckahoe, applied in baking, dough processing, baked food and other directions, can solve the problems of single taste, nutrition and function, high-sugar and high-fat cakes cannot be highly favored, etc., and achieve scientific compatibility and rich raw materials. , easy to absorb effect

Inactive Publication Date: 2016-08-17
ANHUI JIHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are many kinds of cakes on the market, but the taste, nutrition and function are relatively single, and with the continuous enhancement of people's health awareness, traditional high-sugar and high-fat cakes can no longer be highly favored and cannot meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A chili tuckahoe cake, made from the following raw materials in parts by weight: 36 parts of egg liquid, 33 parts of flour, 3 parts of pepper, 11 parts of tuckahoe, 2 parts of lotus seeds, 1.2 parts of longan, 1.8 parts of Panax notoginseng, and 1.8 parts of orange peel , Tongguangsan 1.3 parts, Mori 1.4 parts, milk 2.2 parts, galacto-oligosaccharides 2 parts, lactic acid bacteria 0.6 parts, sesame oil 0.4 parts, honey 0.4 parts, salt 0.3 parts, edible essence 0.2 parts.

[0023] Described capsicum is fresh red capsicum.

[0024] Described milk is skimmed milk.

[0025] The preparation method of described capsicum tuckahoe cake specifically comprises the following steps:

[0026] (1) Wash the peppers, remove the stalks, beat the pulp, and pass through a 120-140 mesh sieve to obtain the pepper pulp;

[0027] (2) Wash Poria cocos, peel, pulverize, and pass through a 35-45 mesh sieve to obtain Poria cocos powder;

[0028] (3) Grind lotus seeds, longan, Panax notoginseng...

Embodiment 2

[0035] Embodiment 2 is different from embodiment 1 in that the parts by weight of raw materials are different in the capsicum tuckahoe cake, and other conditions are all the same.

[0036] A chili tuckahoe cake, made from the following raw materials in parts by weight: 36 parts of egg liquid, 31 parts of flour, 2 parts of pepper, 12 parts of poria cocos, 2 parts of lotus seeds, 1.3 parts of longan, 1.6 parts of Panax notoginseng, and 1.4 parts of orange peel , 1.3 parts of Tongguangsan, 1.3 parts of mulberry branches, 2.7 parts of milk, 3 parts of galacto-oligosaccharides, 0.7 parts of lactic acid bacteria, 0.5 parts of sesame oil, 0.8 parts of honey, 0.3 parts of table salt, and 0.3 parts of edible essence.

Embodiment 3

[0038] Embodiment 3 is different from embodiment 1 in that the parts by weight of raw materials are different in the capsicum tuckahoe cake, and other conditions are all the same.

[0039] A chili tuckahoe cake, made from the following raw materials in parts by weight: 40 parts of egg liquid, 33 parts of flour, 3 parts of pepper, 13 parts of poria cocos, 3 parts of lotus seeds, 1.8 parts of longan, 2.2 parts of Panax notoginseng, and 2.3 parts of orange peel , 1.5 parts of Tongguangsan, 1.5 parts of mulberry branches, 2.8 parts of milk, 3 parts of galacto-oligosaccharides, 0.8 parts of lactic acid bacteria, 0.6 parts of sesame oil, 0.8 parts of honey, 0.6 parts of table salt, and 0.3 parts of edible essence.

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Abstract

The invention discloses a cake with cayenne pepper and poria cocos. The cake is prepared from the following raw materials in parts by weight: 36-40 parts of egg liquid, 30-33 parts of flour, 2-3 parts of cayenne pepper, 11-13 parts of poria cocos, 2-3 parts of lotus seeds, 1.2-1.8 parts of longan, 1.5-2.2 parts of notoginseng flos, 1.3-2.3 parts of orange peel, 1.3-1.5 parts of marsdenia tenacissima, 1.3-1.5 parts of ramulus mori, 2.2-2.8 parts of milk, 2-3 parts of galactooligosaccharide, 0.6-0.8 part of lactic acid bacteria, 0.4-0.6 part of sesame oil, 0.3-0.8 part of honey, 0.3-0.6 part of salt and 0.2-0.3 part of edible essence. The cake with cayenne pepper and poria cocos is rich in raw materials, sweet and sour in taste, rich in fragrance, balanced in nutrition, easy to absorb, low in fat and low in sugar, is capable of enhancing immunity, enhancing metabolism and delaying senescence, is free of chemical preservatives, and is highly popular to a large number of consumers.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a chili tuckahoe cake. 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. Use milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder as auxiliary materials. A sponge-like dessert is made after being stirred, modulated and baked. [0003] Capsicum is rich in vitamins and mineral elements, rich in nutrition, and has comprehensive health functions. It can enhance gastrointestinal function, promote digestion, lower blood fat, lower blood sugar, lower cholesterol, protect the heart, fight cancer, relieve pain and dissipate heat, lose weight, enhance resistance, resist Radiation, promote blood circulation, beauty and skin care. [0004] Poria cocos, also known as Yuling, Fuling, Wanlinggui, and Poria. It is the dried sclerotia of Po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/34A21D2/36
Inventor 王茉
Owner ANHUI JIHONG FOOD
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