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Nourishing cake and making method thereof

A production method and cake technology, applied in baking, dough processing, baked food, etc., can solve the problems of lack of chemical reaction, discount of nourishing effect, etc., achieve fresh and sweet taste, improve body function, and reduce sugar intake Effect

Inactive Publication Date: 2016-11-16
乌拉特前旗协和佳美食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the nourishing cakes currently on the market are a simple patchwork of various food formulas with medicinal value. The ingredients lack mutual promotional chemical reactions, and the nourishing effect is greatly reduced.

Method used

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  • Nourishing cake and making method thereof
  • Nourishing cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Preparation and products of nourishing cake:

[0050] First prepare the raw materials, prepare 120-mesh flour, egg liquid, maltitol, salt and an appropriate amount of water for use;

[0051] Then choose the best wild ginseng, preferably wild ginseng from the Northeast region, after repeated cleaning, extract and refine from its roots, stems and leaves to obtain ginseng extract, which is rich in Rb, Rc, Rd, Rg and Rh type ginsenoside components;

[0052] Select fresh red deer antler, scald the antler, scald it four times in four days, dry it in a temperature box at 70-80 degrees Celsius, and grind it into 80-mesh fine powder for later use;

[0053] Select Astragalus membranaceus with a growth period of about 3 years for harvesting, remove the defective products with black hearts, trim them, and then dry them in the sun, stack them and return them to moisture, then continue to dry them, repeat them many times until they are completely dry, and grind them into 80-mesh fin...

Embodiment 2

[0060] Study on the absorption rate of active ingredients in red deer antler powder:

[0061]The cake made in embodiment 1 is recorded as sample A;

[0062] Sample B was prepared in a similar manner to Example 1, except that the weight of grapefruit juice was halved;

[0063] Sample C is prepared in a similar manner to Example 1, except that grapefruit juice is not added;

[0064] Sample D was prepared in a similar manner to Example 1, the difference being that deer antler powder was not added;

[0065] Sample E was prepared in a similar manner to Example 1, the difference being that deer antler powder was not added and the weight of grapefruit juice was halved;

[0066] Sample F was prepared in a similar manner to Example 1, except that deer antler powder and grapefruit juice were not added.

[0067] Please ask 6 male hypertensive patients a-f who are all 36-40 years old, with similar height, weight and health status to eat 150g samples A-F respectively, and measure their ...

Embodiment 3

[0072] Study on the Absorption Rate of Active Components of Astragalus membranaceus:

[0073] The cake made in Example 1 is designated as sample G;

[0074] Sample H was prepared in a similar manner to Example 1, except that pure leather oil was not added;

[0075] Sample 1 is prepared in a similar manner to Example 1, the difference is only that sucrose fatty acid ester and pure leather oil are not added;

[0076] Sample J was prepared in a similar manner to Example 1, except that no sucrose fatty acid ester and pure hide oil were added.

[0077] Ask 4 male subjects g-j who are all 36-40 years old, with similar height and weight, recent diet and health status to eat 150g samples G-J respectively, and measure their abdominal cavity before eating and 5 hours after eating The content of ketones in the blood is shown in Table 2.

[0078]

[0079] Table 2 Changes in the content of ketones in the local blood of the abdominal cavity of the subjects after eating different sampl...

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Abstract

The invention discloses a nourishing cake and a making method thereof. Wild ginseng, red dear corn cervi pantotrichum, Astragalus Membranaceus Bunge, Excoecaria sebifera seeds, grapefruit, sucrose fatty acid ester and other components are added into the nourishing cake formula. The nourishing cake is formed by baking on the basis of proper ratio and conditions. The nourishing cake is delicious in taste and low in sugar content, nutrient components are reserved completely, the effective ingredients in the red dear corn cervi pantotrichum, Astragalus Membranaceus Bunge and other materials can be better absorbed by people, fatigue and oxidation can be effectively resisted after people eat the nourishing cake, the body function can be improved, blood fat and blood pressure can be lowered, people will break away from the sub-health state, and the good nourishing effect is achieved.

Description

technical field [0001] The invention belongs to food processing technology, and in particular relates to a nourishing cake and a preparation method thereof. Background technique [0002] In recent years, with the accelerated pace of life, people are under increasing pressure. Although many people are not suffering from diseases, most of them are in a sub-health state. Hospital departments in the traditional sense are gradually unable to meet people's "treatment" needs. More and more people choose to make targeted adjustments to their physical conditions by changing their daily behaviors and eating habits. Nutritious meal replacement foods are gaining more and more attention, and nourishing cakes are a typical representative of them. [0003] Cake is a product with high nutrition, rich taste and affordable price. It has been a good choice for people to replace meals for a long time. When various nourishing formulas are added, it can not only relieve hunger and satisfy the tas...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/34A21D2/36
CPCA21D2/34A21D2/36
Inventor 刘丹霞
Owner 乌拉特前旗协和佳美食品有限责任公司
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