Fresh flower cooking cakes

A technology for steaming cakes and flowers, applied in the directions of bacteria, food science, sugary food ingredients used in food preparation, etc., can solve the problem that the taste, nutrition and health care needs of consumers cannot be satisfied, the cake lacks nutrition and health care functions, and is not conducive to Consumer health and other issues, to achieve the effect of increasing nutrition and health care functions, reducing production and storage costs, and shortening extraction time

Inactive Publication Date: 2016-10-12
ANHUI QIAOMEIZI FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main raw materials of the cake are flour, eggs, white sugar, cream, and various additives are added to prolong the shelf life, increase the fragrance, and improve the taste. Additives, long-term consumption, is not conducive to the health of consumers
[0003] There are many varieties of cakes on the market at present, but most of them are baked in the oven at high temperature. They lack nutrition and health care functions, are relatively greasy, and have a single taste, which cannot meet the taste, nutrition and health needs of consumers. Cake, with less fat content and more refreshing taste, will have broad market prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A fresh flower steamed cake, which is made of the following raw materials in parts by weight: low-gluten flour 56, konjac starch 10, eggs 57, camellia oil 5, xylooligosaccharide 14, mannitol 5, skimmed milk powder 18, fresh flowers 5, abalone Nuts 3, Angel Aroma Yeast 0.6, Lemon Enzyme 0.4, Nisin 0.06, Water 22.

[0027] For the konjac starch, select fresh, non-damaged mature konjac, fully wash away the sediment, keep the konjac skin intact, and first place it at -53°C for vacuum freeze-drying until the moisture content is 45%, then microwave freeze-drying, heating temperature The temperature is 92°C, the microwave frequency is 1.2MHz, dried until the water content is 4%, cut into 2-3cm pieces, ground, and passed through a 180-mesh sieve to obtain konjac starch.

[0028] Described fresh flower, get the raw material of following weight ratio: Forget-me-not flower: Drunken butterfly flower: Osmanthus fragrans: Jasmine: Alfalfa: Peach Blossom=16:13:13:11:7:5, wash, drain, ...

Embodiment 2

[0037] A fresh flower steamed cake, made from the following raw materials in parts by weight: low-gluten flour 57, konjac starch 11, eggs 58, camellia oil 5.5, xylooligosaccharide 15, mannitol 6, skimmed milk powder 19, fresh flowers 5.5, abalone Nuts 3.5, Angel Aroma Yeast 0.7, Lemon Enzyme 0.4, Nisin 0.07, Water 23.

[0038] Described fresh flower, get the raw material of following weight ratio: Forget-me-not flower: Drunken butterfly flower: Osmanthus fragrans: Jasmine: Alfalfa: Peach Blossom=17:14:13:12:7:6, wash, drain, evenly spray 0.6 times the weight of fresh flowers with a mass concentration of 0.3% vitamin C solution, placed in steam for 20 seconds, dried at 43°C until the moisture content is 63% of the original, crushed, the particle size is 2-3mm, and fresh flowers are obtained pink.

[0039] Preparation method, with embodiment 1.

Embodiment 3

[0041] A fresh flower steamed cake, made from the following raw materials in parts by weight: 58 low-gluten flour, 12 konjac starch, 59 eggs, 6 camellia oil, 16 xylooligosaccharides, 7 mannitol, 20 skimmed milk powder, 6 fresh flowers, and abalone Nuts 4, Angel Aroma Yeast 0.8, Lemon Enzyme 0.5, Nisin 0.08, Water 24.

[0042] Described fresh flower, get the raw material of following weight ratio: Forget-me-not flower: Drunken butterfly flower: Osmanthus fragrans: Jasmine: Alfalfa: Peach Blossom=17:14:14:12:8:6, wash, drain, evenly spray Vitamin C solution with a mass concentration of 0.3% of 0.7 times the weight of fresh flowers is placed in steam for 20 seconds, dried at 44°C until the moisture content is 65% of the original, crushed, and the particle size is 2-3mm to obtain fresh flowers pink.

[0043] Preparation method, with embodiment 1.

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PUM

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Abstract

The invention discloses fresh flower cooking cakes. The fresh flower cooking cakes are prepared from the following raw materials: low-gluten flour, konjak starch, eggs, tea oil, xylooligosaccharide, mannitol, nonfat dry milk powder, fresh flowers, abalone kernels, Angel flavoring yeast, lemon ferment, nisin and water. The fresh flower cooking cakes disclosed by the invention are scientific in proportioning, fine, smooth, soft, rich in fragrance, balanced in nutrients, and easy to absorb. The fat content is reduced by 41%, and the fresh flower cooking cakes can have the effects of reducing weight, health care, expelling toxins, nourishing faces, preventing dental caries, enhancing immunity and resisting cancer. The cakes are subjected to water-separation cooking at normal pressure, so that hazardous substances are reduced, the size of the cakes before or after the cakes are cooled is kept unchanged, the appearance is complete, and the fresh flower cooking cakes are refreshing in mouth feel, and free from greasy feel; starch slurry is fermented with the Angel flavouring yeast, so that the fragrance is rich, and air holes are uniform, fine and close; the fresh flower cooking cakes are soft and palatable; fresh pollen is rich in flower fragrance and can strengthen bodies and prolong life, and the fresh flowers are visible in the cakes, so that the fresh flower cooking cakes are bright in color and beautiful; the extraction time of the konjak starch is shorted by one fifth, and the starch yield is increased by 13%, so that the utilization rate is increased.

Description

technical field [0001] The invention mainly relates to the technical field of cake processing, in particular to a fresh flower steamed cake. Background technique [0002] The cake is full of color and fragrance, soft in texture and rich in fragrance, and has always been loved by people. The main raw materials of the cake are flour, eggs, white sugar, cream, and various additives are added to prolong the shelf life, increase the fragrance, and improve the taste. Such additives, long-term consumption, are not conducive to the health of consumers. [0003] There are many varieties of cakes on the market at present, but most of them are baked in the oven at high temperature. They lack nutrition and health care functions, are relatively greasy, and have a single taste, which cannot meet the taste, nutrition and health needs of consumers. The cake, with less fat content and more refreshing taste, will have broad market prospects. Contents of the invention [0004] In order to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/10
CPCA23V2002/00A23V2400/219A23V2250/64A23V2250/708A23V2250/5118A23V2250/638
Inventor 赵东旭
Owner ANHUI QIAOMEIZI FOODS CO LTD
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