Spirulina and Chinese cymbidium cake and making method thereof

The technology of a spirulina pandan and its production method is applied in the directions of baking, dough processing, baked food, etc., which can solve the problems of fishy smell, loss of spirulina nutritional value and flavor, and influence on the taste of cakes, etc., so as to ensure deliciousness, The effect of improving taste

Inactive Publication Date: 2017-06-13
福建省佰奔可股权投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is: to provide a spirulina pandan cake and its preparation method, to solve the problem that there is a fishy smell when the spirulina makes the cake, which affects the taste of the cake, or loses the nutritional value and flavor of the spirulina

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A spirulina pandan cake, made of the following raw materials by weight: 1.5 parts of spirulina powder, 60 parts of wheat flour, 25 parts of xylitol, 25 parts of maltitol, 15 parts of milk powder, 0.7 part of table salt, 15 parts of protein, 15 parts of egg yolk, 12 parts of starch, 15 parts of corn germ oil, 25 parts of spirulina pulp, 15 parts of unsalted vegetable oil, 8 parts of pandan leaves, 8 parts of corn flour, 8 parts of egg yolk powder; Spirulina powder is obtained by mixing 1:1 with water.

[0036] The preparation method of above-mentioned spirulina pandan cake comprises the following steps:

[0037] Step 1: Evenly mix spirulina powder, wheat flour, starch, and milk powder in proportion and sieve to obtain the first mixture. The spirulina powder was vacuum-dried for 55 minutes; the vacuum degree of the vacuum drying was 0.098MPa, and the temperature of the vacuum drying was 63°C;

[0038] Step 2: Mix corn germ oil, spirulina pulp, egg yolk, and salt in prop...

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Abstract

The invention relates to the field of food processing, in particular to a spirulina and Chinese cymbidium cake and a making method thereof. Spirulina and Chinese cymbidium leaves serve as raw materials for making the cake, the composition and ratio of the raw materials used for making the spirulina and Chinese cymbidium cake and the making technology are studied, the nutritional value and flavor of the cake are preserved, and meanwhile the delicious taste of the cake is ensured; in the formula of the cake, xylitol is used as a sweetening agent and produces a cool feeling in the mouth, xylitol metabolism is not regulated by insulin, and therefore the prepared spirulina andChinese cymbidium cake can be eaten by patients with diabetes. According to the making method of the spirulina and Chinese cymbidium cake, the mixing sequence of the raw materials and the processing condition are tested for many times, the taste is evaluated, the optimal making method is thus obtained, and especially, Chinese cymbidium leaf juice serves as a sandwiched layer of the cake instead of being added before baking; the nutritional value and flavor of the spirulina and the Chinese cymbidium are preserved, and meanwhile the delicious taste of the cake is ensured.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a spirulina pandan cake and a preparation method thereof. Background technique [0002] Spirulina contains about 70% high-quality protein and physiologically active substances such as multivitamins, minerals and trace elements, and has extremely high nutritional value. The protein can make amino acid components and other nutritional components beneficial to human health. Properly balanced, spirulina is increasingly favored by many countries and international organizations for its high nutritional value and unique health care functions. Long-term intake of spirulina can not only balance and make up for nutritional deficiencies, but also alleviate various diseases Or sub-health. Spirulina is well known as a superfood, and it is also beneficial to the growth and recovery of diseases in pregnant women, mothers, infants and adolescents. [0003] Pandan leaves can make food more delici...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36A21D2/34A21D2/18A21D13/16
CPCA21D2/36A21D2/186A21D2/34
Inventor 吴梦曼朱庆文
Owner 福建省佰奔可股权投资管理有限公司
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