Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

cake improver

A cake improver and cake technology, which is applied in legume baked food, dough preparation, pre-baked dough treatment, etc. It can solve problems that affect the taste and quality of cakes, conflicting concepts of health and nutrition, high oil content and sugar content, etc. , to achieve the effect of unique taste, enhanced water retention and moisturizing performance, low sugar content and oil content

Active Publication Date: 2021-02-19
GUANGZHOU WELBON BIOLOGICAL TECH
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing black rice cake slurry is easy to age during the production process, which easily causes the phenomenon of cake inelasticity, spallation, and slag falling, which affects the taste and quality of the cake.
In addition, in order to obtain a better mouthfeel, the existing black rice cake usually has a high oil content and sugar content, which is contrary to the concept of healthy nutrition.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • cake improver
  • cake improver
  • cake improver

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Present embodiment is three kinds of cake improving agents, by weight percentage, including raw material components as shown in Table 1:

[0043] Table 1

[0044]

[0045] The preparation method of described cake improving agent, comprises the steps:

[0046] 1 Weighing: Weigh the raw materials according to the components of each raw material;

[0047] 2 Sieving: Pass the weighed raw materials through a 30-mesh sieve for later use.

[0048] 3 Mixing: Mix the ingredients together and shake well;

[0049] 4Heavy metal detection: test various heavy metal indicators, and it can be used only after passing the test.

Embodiment 2

[0051] Present embodiment is three kinds of cake improving agents, by weight percentage, comprises raw material component as shown in table 2:

[0052] Table 2

[0053]

[0054]

[0055] The preparation method of described cake improving agent, comprises the steps:

[0056] 1 Weighing: Weigh the raw materials according to the components of each raw material;

[0057] 2 Sieving: Pass the weighed raw materials through a 30-mesh sieve for later use.

[0058] 3 Mixing: Mix the ingredients together and shake well;

[0059] 4Heavy metal detection: test various heavy metal indicators, and it can be used only after passing the test.

Embodiment 3

[0061] The 8 kinds of black rice cakes in this embodiment are made by using the improver described in Examples 1 and 2 respectively, in parts by weight, including raw material components as shown in Table 3:

[0062] table 3

[0063]

[0064] The preparation method of described black rice cake, comprises the steps:

[0065] 1 raw material preparation

[0066] Mix powdery raw materials such as wheat flour, black rice flour, improver, baking powder, edible salt, essence, etc., and pass through a 30-mesh sieve to obtain a powder;

[0067] 2 beating

[0068] After breaking up fresh eggs and water, add white sugar to dissolve, add powder and stir until there are no powder particles, add sugar alcohol and cake foaming agent to beat, finally add salad oil and stir evenly to obtain a slurry;

[0069] 3 injection molding

[0070] Pour the paste into the cake mold;

[0071] 4 bake

[0072] Bake the cake mold injected with the slurry in an open hearth oven at a temperature of 21...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a cake improving agent, which comprises the following raw material components in terms of weight percentage: 3-20% of emulsifier, 2-15% of thickener, 65-94.9% of food raw material, and 0.1-2% of enzyme preparation; , the emulsifier is one or more of mono-, diglycerin fatty acid esters, sucrose fatty acid esters, sodium caseinate, polyglycerol fatty acid esters; the thickener is hydroxypropyl distarch phosphate , one or more of xanthan gum; the enzyme preparation is one or more of maltose amylase and α-amylase. The cake improving agent of the present invention is suitable for making black rice cakes, can enhance the water retention and moisturizing performance of black rice cakes, delay the aging problems such as product spallation and slag dropping, and keep the cakes soft, delicate and moist.

Description

technical field [0001] The invention relates to baked food, in particular to a cake improver. Background technique [0002] Modern medicine has confirmed that black rice has the effects of nourishing yin and kidney, invigorating the spleen and warming the liver, nourishing the spleen and stomach, nourishing qi and activating blood, nourishing the liver and improving eyesight. Regular consumption of black rice helps prevent dizziness, dizziness, anemia, white hair, eye disease, soreness of the waist and knees, dryness of the lungs and cough, constipation, dysuria, edema due to kidney deficiency, loss of appetite, and weakness of the spleen and stomach. The outer cortex of black rice contains anthocyanin pigments. This pigment itself has a strong anti-aging effect, and the darker the color of the rice, the stronger the anti-aging effect of the epidermal pigment, and this pigment is rich in flavonoid activity Substances, up to 5 times that of white rice, have a great effect on...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21D8/04A21D2/16A21D13/80A21D2/36A21D13/045
CPCA21D2/16A21D2/36A21D8/042A21D13/045A21D13/80
Inventor 李小林李红良黄琼叶陈英杰
Owner GUANGZHOU WELBON BIOLOGICAL TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com