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Quinoa coarse cereal chiffon cakes and preparation method thereof

A technology for chiffon cake and miscellaneous grains, which is applied in the field of quinoa miscellaneous grain chiffon cake and its preparation, can solve the problems of less research and development of quinoa products, and achieve the effects of improving health value, improving dietary structure, and being convenient to eat.

Inactive Publication Date: 2017-03-08
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the field of industrial production, there is relatively little research and development on quinoa products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The quinoa multigrain chiffon cake of this embodiment is made from the first part of the mixture and the second part of the mixture. The first part of the mixture includes the following raw materials in parts by weight: 90 parts of egg yolks, 40 parts of fine sugar, 20 parts of sugar-free pure milk, water 80 parts, 65 parts of cake special oil, 70 parts of quinoa flour, 60 parts of miscellaneous grain powder, 1 part of baking powder; the second part of the mixture includes the following raw materials by weight: 190 parts of egg white, 70 parts of caster sugar, 1 part of tartar powder, 1 portion of table salt.

[0016] The miscellaneous grain flour is a mixture of oat flour, tartary buckwheat flour, sorghum flour and millet flour, mixed in any proportion.

[0017] Follow the steps below to prepare Quinoa Multigrain Chiffon Cake:

[0018] (1) The preparation of the first part of the mixture: Add fine sugar to water and stir until saccharification to make syrup, sift quin...

Embodiment 2

[0023] The quinoa multigrain chiffon cake of this embodiment, the first part of the mixture includes the following raw materials in parts by weight: 95 parts of egg yolk, 45 parts of fine sugar, 25 parts of sugar-free pure milk, 85 parts of water, 78 parts of cake special oil, 75 parts of quinoa powder parts, 65 parts of multigrain powder, and 1.5 parts of baking powder; the second part of the mixture includes the following raw materials in parts by weight: 195 parts of egg white, 75 parts of caster sugar, 1.5 parts of cream of tartar, and 1.5 parts of table salt.

[0024] The preparation method is the same as in Example 1.

Embodiment 3

[0026] The quinoa multigrain chiffon cake of this embodiment is made from the first part of the mixture and the second part of the mixture. The first part of the mixture includes the following raw materials in parts by weight: 100 parts of egg yolks, 50 parts of caster sugar, 30 parts of sugar-free pure milk, water 90 parts, 75 parts of cake special oil, 80 parts of quinoa flour, 70 parts of miscellaneous grain powder, 2 parts of baking powder; the second part of the mixture includes the following raw materials by weight: 200 parts of egg white, 80 parts of caster sugar, 2 parts of tartar powder, 2 parts of table salt.

[0027] The preparation method is the same as in Example 1.

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PUM

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Abstract

The present invention provides quinoa coarse cereal chiffon cakes. The quinoa coarse cereal chiffon cakes comprise the following raw materials: egg yolk, fine granulated sugar, sugar free pure milk, water, special oil for cakes, quinoa flour, coarse cereal powder, baking powder, egg white, cream of tartar and edible salt. The chiffon cakes are rich in raw material nutrients, proteins, starch, dietary fibers and trace elements, reasonable in nutritional structures, prepared into powder, and convenient in consumption, organically combine diet and health preserving, and improve people's health values in normal diet. The product helps improve the dietary structures and avoids the phenomenon of "excessive" or "lacked" dietary nutrition caused by a long-term consumption of a single staple food. The quinoa flour and coarse cereal powder are both used to replace the wheat flour to prepare the cakes. The preparation method provides consumers with the cake products with higher nutritional values, the quinoa coarse cereal chiffon cakes enable people to obtain a more balanced nutritional composition in the process of enjoying the cakes, and the preparation method provides a new direction for the processing and utilization of the quinoa and coarse cereals.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a quinoa miscellaneous grain chiffon cake and a preparation method thereof. Background technique [0002] Chiffon Cake is a transliteration of English Chiffon Cake, which is a type of sponge cake. Chiffon Cake is a combination of milk foam and batter cakes. When making it, the egg whites and egg yolks need to be separated and sent separately, and finally mixed. The method of whipping the egg yolk separately can allow the protein and egg yolk to fully exert their respective characteristics and functions, making the chiffon cake more delicate, soft and elastic than the cake whipped with whole eggs. [0003] Quinoa is currently the only single plant recognized by the Food and Agriculture Organization of the United Nations (FAO) that can meet the basic nutritional needs of the human body. It is known as a "total nutritional food" and has the reputation of "super grain". It is a pseudo...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36
Inventor 董吉林申瑞玲禹晓杨媚杨溢
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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