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Mustard-flavored cake and making method thereof

A mustard flavor and cake technology, applied in the field of cakes, can solve the problems of bactericidal effect, short shelf life, and no cold prevention of cakes, and achieve the effects of unique flavor, extended shelf life, and cold prevention.

Inactive Publication Date: 2016-10-12
福建建民食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, in view of the above content, the present invention provides a mustard-flavored cake and its preparation method, which solves the problems that the cakes in the prior art have no cold prevention, bactericidal effect and short shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A mustard-flavored cake comprising the following raw materials in parts by weight: 200 parts of wheat flour, 5 parts of brewer's yeast, 80 parts of eggs, 13 parts of mustard juice, 2 parts of celery juice, 10 parts of yam powder, 50 parts of butter, 2 parts of chitosan 0.5 parts of glyceryl monostearate, 1 part of sorbitol, 1 part of trehalose, 1 part of garlic extract, 1 part of licorice powder, 0.5 parts of L-ascorbyl palmitate, 2 parts of fungal α-amylase, 1 part of honeysuckle, 2 parts of Radix Isatidis, 3 parts of Fangfeng, 2 parts of Houttuynia cordata, 60 parts of fresh milk.

[0020] Its preparation method comprises the following processing steps:

[0021] (1) Beat the eggs: separate the egg whites from the egg yolks, use an egg beater to beat the egg whites, then add butter, add the butter to the egg whites in three times, and continue to beat until it is like ice cream; stir the egg yolks evenly and set aside;

[0022] (2) Prepare wheat flour: mix wheat flour...

Embodiment 2

[0028] A mustard-flavored cake, comprising the following raw materials in parts by weight: 200 parts of wheat flour, 6 parts of brewer's yeast, 100 parts of eggs, 14 parts of mustard juice, 2 parts of celery juice, 10 parts of yam powder, 65 parts of butter, 2 parts of chitosan 1 part of glyceryl monostearate, 1 part of sorbitol, 2 parts of trehalose, 2 parts of garlic extract, 3 parts of licorice powder, 1 part of L-ascorbyl palmitate, 2 parts of fungal α-amylase, 1 part of honeysuckle, 2 parts of Radix Isatidis, 4 parts of Fangfeng, 3 parts of Houttuynia cordata, and 75 parts of fresh milk.

[0029] Its preparation method comprises the following processing steps:

[0030] (1) Beat the eggs: separate the egg whites from the egg yolks, use an egg beater to beat the egg whites, then add butter, add the butter to the egg whites in three times, and continue to beat until it is like ice cream; stir the egg yolks evenly and set aside;

[0031] (2) Prepare wheat flour: mix wheat fl...

Embodiment 3

[0037] A mustard-flavored cake, comprising the following raw materials in parts by weight: 200 parts of wheat flour, 6 parts of brewer's yeast, 100 parts of eggs, 14 parts of mustard juice, 2 parts of celery juice, 10 parts of yam powder, 65 parts of butter, 2 parts of chitosan 1 part of glyceryl monostearate, 1 part of sorbitol, 2 parts of trehalose, 2 parts of garlic extract, 3 parts of licorice powder, 1 part of L-ascorbyl palmitate, 2 parts of fungal α-amylase, 1 part of honeysuckle, 2 parts of Radix Isatidis, 4 parts of Fangfeng, 3 parts of Houttuynia cordata, and 80 parts of fresh milk.

[0038] Its preparation method comprises the following processing steps:

[0039] (1) Beat the eggs: separate the egg whites from the egg yolks, use an egg beater to beat the egg whites, then add butter, add the butter to the egg whites in three times, and continue to beat until it is like ice cream; stir the egg yolks evenly and set aside;

[0040] (2) Prepare wheat flour: mix wheat fl...

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Abstract

The invention relates to a cake, and provides a mustard-flavored cake and a making method thereof. The problems that in the prior art, a cake does not have the effects of cold preventing and sterilizing, and the quality guarantee period is short are solved. The cake is made from, by weight, 200-210 parts of wheat flour, 5-7 parts of beer yeast, 80-120 parts of eggs, 13-15 parts of mustard sauce, 2-3 parts of celery juice, 10-15 parts of yam flour, 50-70 parts of butter, 2-3 parts of chitosan, 0.5-1 part of glyceryl monostearate, 1-3 parts of sorbitol, 1-3 parts of trehalose, 1-2 parts of garlic extracting solution, 1-3 parts of licorice root powder, 0.5-1 part of L-ascorbyl palmitate, 2-3 parts of fungus alpha-amylase, 1-2 parts of honeysuckle flowers, 2-3 parts of radix isatidis, 3-4 parts of radix saposhnikoviae, 2-3 parts of herba houttuyniae and 60-80 parts of fresh milk.

Description

technical field [0001] The invention relates to a cake, in particular to a mustard-flavored cake and a preparation method thereof. Background technique [0002] Cake is a kind of sweet and spongy snack, and it is also an ancient pasta. It is rich in nutrition and soft in taste, and is deeply loved by consumers. Traditional cakes are mainly composed of flour, eggs, and cream, and contain carbohydrates, proteins, fats, vitamins, etc. However, traditional cakes are generally pure sweet and have a single taste. It will cause obesity, and it will cause fluctuations in blood sugar in the human body, especially unfavorable to diabetics; moreover, due to the reproduction of microorganisms in the oral cavity, eating too much sweets can easily cause dental caries. With the development of the times, people's choice of cakes, while satisfying their hunger needs, they also hope that cakes can have other functions. [0003] Chinese Patent No. 201310636773.4 discloses a method for making...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/18A21D2/22A21D2/16
CPCA21D2/36A21D2/16A21D2/181A21D2/22A21D2/368
Inventor 陈凉生
Owner 福建建民食品有限公司
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