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Konjak cake and preparation method thereof

A cake and konjac technology, applied in baking, baked goods with modified ingredients, dough processing, etc., to achieve the effect of unique taste

Inactive Publication Date: 2018-01-16
耿立开
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Konjac cake is also a kind of food that can give full play to the pharmacological effects of konjac and also has good dry mouth. Now konjac cakes are generally small-scale, mainly made at home, and the formula and process are relatively random. The production of konjac cake has not formed fixed crafting method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of formula of konjac cake, raw material comprises:

[0029] Eggs: 3.0kg

[0030] White sugar: 2.5kg

[0031] Honey: 0.3kg

[0032] Cake oil: 0.2kg

[0033] Cake flour: 25kg

[0034] Baking powder: 0.15kg

[0035] Flavor powder: 0.02kg

[0036] Water: 5.0kg

[0037] Konjac flour: 0.10kg

[0038] Salt: 0.06kg

[0039] Soybean oil: 1.4kg

[0040] Preparation Process:

[0041] (1) When preparing the raw materials, prepare the raw materials according to the above proportions, shell the eggs and separate the egg yolks and egg whites; sift the flour to prevent lumps of powder from entering the egg paste, causing the flour to disperse unevenly, resulting in agglomerates in the finished cake Hard heart.

[0042] (2) After the egg yolk and egg white are separated, the egg white and sugar are required to be beaten into foam. Add 1.67kg of honey and white sugar, and continue to beat until there are many bubbles, fine and stable, and the volume expansion is about 3...

Embodiment 2

[0048] A kind of formula of konjac cake, raw material comprises:

[0049] Eggs: 1.5kg

[0050] White sugar: 1.2kg

[0051] Honey: 0.1kg

[0052] Cake oil: 0.1kg

[0053] Cake flour: 25kg

[0054] Baking powder: 0.08kg

[0055] Flavor powder: 0.01kg

[0056] Water: 2.5kg

[0057]Konjac flour: 0.05kg

[0058] Salt: 0.03kg

[0059] Soybean oil: 0.7kg

[0060] Preparation Process:

[0061] (1) When preparing the raw materials, prepare the raw materials according to the above proportions, shell the eggs and separate the egg yolks and egg whites; sift the flour to prevent lumps of powder from entering the egg paste, causing the flour to disperse unevenly, resulting in agglomerates in the finished cake Hard heart.

[0062] (2) After the egg yolk and egg white are separated, the egg white and sugar are required to be beaten into foam. Add 0.9kg of white sugar with a total amount of honey, and continue to beat until there are many bubbles, fine and stable, and the volume exp...

Embodiment 3

[0068] A kind of formula of konjac cake, raw material comprises:

[0069] Eggs: 1.2kg

[0070] White sugar: 1.0kg

[0071] Honey: 0.08kg

[0072] Cake oil: 0.08kg

[0073] Cake flour: 20kg

[0074] Baking powder: 0.05kg

[0075] Flavor powder: 0.008kg

[0076] Water: 2.0kg

[0077] Konjac flour: 0.03kg

[0078] Salt: 0.02kg

[0079] Soybean oil: 0.5kg

[0080] Preparation Process:

[0081] (1) When preparing the raw materials, prepare the raw materials according to the above proportions, shell the eggs and separate the egg yolks and egg whites; sift the flour to prevent lumps of powder from entering the egg paste, causing the flour to disperse unevenly, resulting in agglomerates in the finished cake Hard heart.

[0082] (2) After the egg yolk and egg white are separated, the egg white and sugar are required to be beaten into foam. Add 0.67kg of white sugar with a total amount of honey, and continue to beat until there are many bubbles, fine and stable, and the volum...

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Abstract

The invention provides a formula of konjak cake. According to the formula, the konjak cake comprises eggs, white sugar, honey, cake oil, cake flour, baking powder, fragrant powder, water, konjak flour, salt and soybean oil. According to a preparation method of the konjak cake, refined konjak flour is added on the basis of the traditional cake preparation, and by research and improvement on the reasonable formula, the konjak cake produced not only can provide basis for developing the cake towards the nutritional and health-care type direction, but also can be used as a health-care food for healthy people, sub-healthy groups and patients with obesity and the like.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a konjac cake and a preparation method thereof. Background technique [0002] Konjac, also known as konjac, is a perennial herb of the family Araceae. Konjac has a variety of pharmacological effects. Konjac contains glucoside, which is a polymer compound with strong water absorption. After absorbing water, its volume can expand 80-100 times. It is not easy to be digested and absorbed after eating, but it can absorb cholesterol and Bile acid has a certain effect on lowering blood pressure and reducing cardiovascular disease attacks. Konjac can also play an anti-tumor effect by improving the immune function of the body. [0003] Konjac can scavenge free radicals in the body and anti-aging, delay the aging process of brain glial cells, cardiomyocytes and large and medium-sized artery endothelial cells, prevent atherosclerosis, and improve the functions of the heart, brain and blood...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
Inventor 耿立开耿璞丽
Owner 耿立开
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