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Flower steamed cake and preparation method thereof

A technology for steaming cakes and flowers, applied in the directions of oil-containing food ingredients, natural extract-containing food ingredients, food science, etc., can solve the problems of large oil consumption, single taste, greasy feeling, etc., to avoid loss and improve taste , the effect of reducing fatigue

Inactive Publication Date: 2016-08-17
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the baking process of the cake, due to the temperature at 180-220 ° C, it is very destructive to vitamins and reduces the nutritional value of the cake; long-term baking is easy to make the cake form neurotoxic and carcinogenic propylene Amides or benzopyrene substances; cakes use a lot of oil in the baking process, and often have a greasy feeling
[0003] With the continuous improvement of living standards, people pay more and more attention to health care. Steamed cakes avoid the above problems and become the object of people's pursuit. However, there are fewer types of steamed cakes and the taste is single.
[0004] The invention title of Chinese patent CN 104585809A is "a steamed cake and its preparation method". The steamed cake is made of low-gluten wheat flour, white sugar, eggs, edible vegetable oil, edible glucose, glucose syrup, modified starch, edible salt, sorbitol , glycerin, glyceryl monostearate, baking powder, soda powder, potassium sorbate, sodium dehydroacetate, edible citric acid and edible essence, the taste of this invention is single, which is traditional sweetness, which cannot satisfy the needs of people today. In addition, the invention is added with various additives to reduce the nutritional value of the steamed cake; the invention name of the Chinese patent CN 104798853A is "a method for making a steamed cake", and the cake is made of wheat flour, glutinous rice flour, egg white, milk, Honey, sugar, vegetable oil and active yeast, the preparation method of this invention is still based on baking, it is easy to make the nutritional labeling of the cake lose, and the nutritional labeling of the cake is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A flower steamed cake, comprising the following raw materials in parts by weight: 55 parts of low-gluten flour, 35 parts of milk, 40 parts of sugar, 0.5 parts of salt, 3 parts of eggs, 5 parts of vegetable oil, 2 parts of lemon juice, 6 parts of roses, lilies 6 parts flower and 4 parts honey; also includes potassium sorbate.

[0027] A preparation method for cake steamed with fresh flowers, comprising the following steps:

[0028] (1) Selection and treatment of fresh flowers: Choose fresh rose petals and lily petals without mildew, wash them with clean water, drain the water, cut them into small pieces with a diameter of 2cm, mix the obtained broken petals evenly with honey, and place Store at 6°C for later use;

[0029] (2) Preparation of protein paste: separate the egg yolk from the egg white, put the egg white in a blender, and stir at a speed of 4500r / min for 3 minutes, the egg white becomes milky white and produces a lot of air bubbles; then add sugar and lemon ju...

Embodiment 2

[0035] A flower steamed cake, comprising the following raw materials in parts by weight: 60 parts of low-gluten flour, 45 parts of milk, 50 parts of sugar, 1 part of salt, 3 parts of eggs, 8 parts of vegetable oil, 2 parts of lemon juice, 5 parts of roses, lily 10 parts of flowers and 5 parts of honey.

[0036] A preparation method for cake steamed with fresh flowers, comprising the following steps:

[0037] (1) Selection and treatment of fresh flowers: Choose fresh rose petals and lily petals without mildew, wash them with clean water, drain the water, cut them into small pieces with a diameter of 5cm, mix the obtained broken petals with honey evenly, and place Store at 2°C for later use;

[0038] (2) Preparation of protein paste: separate the egg yolk from the egg white, put the egg white in a blender, and stir at a speed of 4500r / min for 5 minutes, the egg white becomes milky white and produces a lot of bubbles; then add sugar and lemon juice to the egg white, and mix at 9...

Embodiment 3

[0044] A flower steamed cake, including the following raw materials in parts by weight: 65 parts of low-gluten flour, 50 parts of milk, 42 ​​parts of sugar, 2 parts of salt, 6 parts of eggs, 10 parts of vegetable oil, 5 parts of lemon juice, 10 parts of roses, lilies 5 parts flower and 5 parts honey; also includes sodium dehydroacetate.

[0045] A preparation method for cake steamed with fresh flowers, comprising the following steps:

[0046](1) Selection and treatment of fresh flowers: Choose fresh rose petals and lily petals without mildew, wash them with clean water, drain the water, cut them into small pieces with a diameter of 3cm, mix the obtained broken petals evenly with honey, and place Store at 4°C for later use;

[0047] (2) Preparation of protein paste: separate the egg yolk from the egg white, put the egg white in a blender, and stir for 4 minutes at a speed of 4500r / min, the egg white becomes milky white and produces a lot of bubbles; then add sugar and lemon ju...

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PUM

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Abstract

The invention provides flower steamed cake and a preparation method thereof. The flower steamed cake is made of low-gluten flour, milk, sugar, salt, egg, vegetable oil, lemonade, rose, lily and honey. The flower steamed cake is soft and special in taste and nutritious, has functions of nourishing beauty and enhancing immunity, and is flavored with rose and lily. With honey, flowery flavor is sweeter and easily acceptable. The preparation method is simple and can keep nutrition of flower better.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a cake steamed with fresh flowers and a preparation method thereof. Background technique [0002] Cakes are usually made from eggs, sugar and wheat flour and baked in an oven. Cake contains carbohydrates, protein, fat, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium, selenium, and is easy to carry. It is one of the most commonly eaten cakes. However, during the baking process of the cake, due to the temperature at 180-220 ° C, it is very destructive to vitamins and reduces the nutritional value of the cake; long-term baking is easy to make the cake form neurotoxic and carcinogenic propylene Amides or benzopyrene substances; cakes use a lot of oil in the baking process and often feel greasy. [0003] With the continuous improvement of living standards, people pay more and more attention to health care. Steamed cakes have avoided the above...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10A23L33/105
CPCA23V2002/00A23V2250/60A23V2250/204A23V2250/21A23V2250/18
Inventor 高雪丽郭卫芸李光辉余小娜杨晓露陈映怡
Owner XUCHANG UNIV
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