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Potato and angelica keiskei nutritional health care cake and preparation method thereof

A production method and potato technology are applied in baking, dough processing, baked food and other directions, can solve the problem of high sugar content in biscuits, achieve the effects of protecting blood vessels, reducing the risk of disease, preventing and controlling pernicious anemia

Inactive Publication Date: 2017-11-03
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are endless types of cakes on the market, most biscuits contain high sugar content to achieve the purpose of quickly replenishing energy. Cakes with low sugar, high dietary fiber, and nutrition and health care are rare

Method used

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  • Potato and angelica keiskei nutritional health care cake and preparation method thereof
  • Potato and angelica keiskei nutritional health care cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 60 parts of wheat flour; 40 parts of whole potato flour; 2 parts of ashitaba powder; 100 parts of salad oil; 100 parts of xylitol; 80 parts of eggs; 8 parts of baking powder.

[0030] Craftsmanship:

[0031] 1) Choose leafy green, non-rotten and complete Ashitaba stems and leaves, wash them with running water, cut into uniform small pieces, dry them in a freeze dryer, and then transfer them to a superfine pulverizer to fully pulverize them to obtain Ashitaba pink;

[0032] 2) Take the eggs, separate the egg whites and egg yolks, beat the egg whites at 120-200rpm for 5-10 minutes, then add salad oil, add xylitol, baking powder and egg yolks during the whipping process, and mix well;

[0033] 3) Use a mixer to fully mix the purple potato powder, ashitaba powder and wheat flour, and then slowly add it to the beaten egg liquid;

[0034] 4) After mixing evenly, pour it into the mold and put it in the oven, adopt the step-by-step heating method: bake on the upper heat / lower...

Embodiment 2

[0036] 70 parts of wheat flour; 30 parts of whole potato flour; 6 parts of ashitaba powder; 90 parts of salad oil; 90 parts of xylitol; 100 parts of eggs; 6 parts of baking powder.

[0037] Manufacturing process: with embodiment 1.

Embodiment 3

[0039] 80 parts of wheat flour; 20 parts of whole potato flour; 8 parts of ashitaba powder; 80 parts of salad oil; 80 parts of xylitol; 90 parts of eggs; 4 parts of baking powder.

[0040] Manufacturing process: with embodiment 1.

[0041] The sensory evaluation of embodiment 1-3 gained cake is as follows:

[0042]

[0043]

[0044] It can be seen from the above table that when the addition amount of potato flour is 40 or 20 parts, the sensory evaluation of the cake is low, and when the addition amount is 30 parts, the sensory evaluation is the best. The reason is mainly because the whole potato flour does not contain gluten protein, the added amount is too high, the network cannot be formed, and the fluffy structure cannot be formed, thus affecting the taste of the cake.

[0045] The potato ashitaba nutrition and health care cake of the present invention has the unique flavor of purple potatoes, uniform structure, delicate and crisp taste, emerald green color and fragr...

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Abstract

The invention relates to a potato and angelica keiskei nutritional health care cake and a preparation method thereof. The potato and angelica keiskei nutritional health care cake is prepared from the following raw materials: main materials including, in parts by weight, wheat flour 60-80, and potato whole powder 20-40; and auxiliary materials including, in parts by weight, angelica keiskei powder 1-10, salad oil 80-100, xylitol 80-100, eggs 80-100 and baking powder 4-8. Compared to the prior art, the potato and angelica keiskei nutritional health care cake provided by the invention is rich in anthocyanin, dietary fiber, organic germanium, vitamin B12 and a plurality of chalconoids with special efficacy and has the functions of preventing aging, maintaining beauty, keeping young, preventing cancer, decreasing blood glucose and lipids, etc. The cake not only has rich nutrients, but also has a crispy taste, a simple preparation process and low cost and is especially suitable for diabetics, people with high blood pressure, high blood lipids and high blood glucose and urbanites with a fast-paced life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a potato ashitaba nutritional health cake and a preparation method thereof. Background technique [0002] Potato, as the fourth largest crop after wheat, rice and corn, has rich and comprehensive nutritional value, and contains all the amino acids needed by the human body. In addition, it also contains a variety of vitamins, inorganic salts and dietary fiber. Potato powder is fresh potato as raw material, after cleaning, peeling, selection, slicing, rinsing, precooking, cooling, steaming, mashing and other processes, it is dehydrated and dried into fine granules, flakes or powder Shaped products are collectively referred to as potato flour, which retains most of the nutritional value of potatoes. At present, a variety of nutritious foods have been prepared from whole potato flour, such as breakfast porridge, biscuits, and vermicelli. [0003] As a newly intr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36
CPCA21D13/062A21D2/36A21D2/366
Inventor 王正武谢凡兰小红张维龚盛祥杨迎张莉杨承钰
Owner SHANGHAI JIAO TONG UNIV
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