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Tartarian buckwheat cake

A cake and tartary buckwheat technology, applied in baking, dough processing, baked food and other directions, can solve the problems of high sugar content and large demand in cakes, and achieve the goal of improving nutritional value, reducing greasy feeling, and improving therapeutic effects. Effect

Inactive Publication Date: 2017-04-05
西昌大粮山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, traditional cakes have high sugar content and are not suitable for special groups such as the three-high crowd. However, the three-high crowd has a very large demand for instant cake products, so it is necessary to develop a cake that is suitable for both regular people and also suitable for Cakes eaten by special groups such as the three-high crowd

Method used

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  • Tartarian buckwheat cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A tartary buckwheat cake, comprising the following ingredients in percentage by weight: 20% of egg white, 5% of coconut oil, 0.5% of baking powder, 3% of salt, 6% of shredded coconut, 12% of cashew nuts, 35% of tartary buckwheat powder, xylitol 0.8%, tartary buckwheat leaf powder 4.7%, konjac powder 4%, Davidia involucrata fruit powder 2%, the balance of water.

[0020] Both the tartary buckwheat powder and the tartary buckwheat leaf powder are produced in Daliang Mountain, Sichuan;

[0021] Before using, the cashew nuts are soaked in the aqueous solution of perilla leaves, lotus leaves and mulberry milk for 48 minutes;

[0022] In the aqueous solution of the described perilla leaves, lotus leaves and mulberry milk, the weight percent of perilla leaves is 8%, the weight percent of lotus leaves is 3%, the weight percent of mulberry milk is 5%, and the balance is water. .

Embodiment 2

[0024] A tartary buckwheat cake, comprising the following ingredients in percentage by weight: egg white 15%, coconut oil 8%, baking powder 0.1%, salt 5%, coconut shreds 5%, cashew nuts 15%, tartary buckwheat powder 30%, xylitol 2%, tartary buckwheat leaf powder 3%, konjac powder 6%, Davidia involucrata fruit powder 1%, the balance of water.

[0025] Both the tartary buckwheat powder and the tartary buckwheat leaf powder are produced in Daliang Mountain, Sichuan;

[0026] The cashew nuts are soaked in the aqueous solution of perilla leaves, lotus leaves and mulberry milk for 45 minutes before use;

[0027] In the aqueous solution of perilla leaves, lotus leaves and mulberry milk, the weight percent of perilla leaves is 5%, the weight percent of lotus leaves is 5%, the weight percent of mulberry milk is 3%, and the balance is water. .

Embodiment 3

[0029] A tartary buckwheat cake, comprising the following components by weight: 25% egg white, 3% coconut oil, 1% baking powder, 2% salt, 8% shredded coconut, 10% cashew nuts, 40% tartary buckwheat powder, xylitol 0.5%, tartary buckwheat leaf powder 6%, konjac powder 3%, Davidia involucrata fruit powder 3%, the balance of water.

[0030] Both the tartary buckwheat powder and the tartary buckwheat leaf powder are produced in Daliang Mountain, Sichuan;

[0031] The cashew nuts are soaked in the aqueous solution of perilla leaves, lotus leaves and mulberry milk for 50 minutes before use;

[0032] In the aqueous solution of perilla leaves, lotus leaves and mulberry milk, the weight percent of perilla leaves is 10%, the weight percent of lotus leaves is 2%, the weight percent of mulberry milk is 8%, and the balance is water. .

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Abstract

The invention provides a tartarian buckwheat cake. The tartarian buckwheat cake comprises the following components of egg white, coconut oil, baking powder, table salt, desiccated coconuts, cashew nuts, tartarian buckwheat powder, xylitol, tartarian buckwheat leaf powder, konjaku flour, dove tree fruit powder and water. According to the tartarian buckwheat cake disclosed by the invention, the tartarian buckwheat powder produced in Sichuan Daliang Mountain is mainly used, so that the tartarian buckwheat cake is particularly suitable for people with high blood pressure, high blood lipid and high blood sugar to eat; the tartarian buckwheat leaf powder, the konjaku flour and the dove tree fruit powder are added to the cake, so that the nutrient value and the food therapy effects of foods can be improved, and besides, greasy feel caused by the cashew nuts and the coconut oil can be effectively alleviated; and before the cashew nuts are used, the cashew nuts are soaked in an aqueous solution of perilla leaves, lotus leaves and broussonetia papyrifera milk, so that the cashew nuts can absorb water and can be easier to process, in addition, after the cashew nuts are soaked, subsequent made casting cores are good in antibacterial and antiseptic effects, the situation that the quality guarantee period can reach 6 months or above under the condition of no addition of any artificial preservatives can be guaranteed, and besides, the soaked cashew nuts concurrently have the delicate fragrance of the lotus leaves.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a tartary buckwheat cake. Background technique [0002] The traditional cake uses wheat flour, eggs, sugar, etc. as the main raw materials, adding fats, emulsifiers and other auxiliary materials, after whipping and inflating (or not inflating), forming, baking, inserting or injecting sugar, oil, etc. (or soft marshmallow, jam filling), coating (or not coating) chocolate pulp and its products, etc. on its surface, and various egg cores made by prepackaging. It is the name of a layer cake. A small food that integrates refreshments and breakfast. It is favored by consumers because of its strong egg flavor, soft taste, rich nutrition, independent packaging, easy to carry, and significantly longer shelf life than ordinary pastries. [0003] However, traditional cakes have high sugar content and are not suitable for special groups such as the three-high crowd. However, the three-high cro...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36
CPCA21D2/36A21D2/366
Inventor 宁国强
Owner 西昌大粮山食品有限公司
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