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

Milk-flavor cake and preparation method thereof

A technology for cake and milk fragrance, applied in baking, dough processing, baked food, etc., can solve problems such as drug resistance, toxic side effects, liver damage, etc., to increase sugar burden, satisfy appetite, and sweeten Effect

Inactive Publication Date: 2018-01-30
孝感市鲁建农业开发有限公司
View PDF2 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The means of modern medical intervention for toothache are generally to use disinfectant to locally wash the painful part or take anti-inflammatory drugs. Although the conventional methods can relieve the symptoms of toothache in a short time, they often go to the hospital to deal with it, which brings some inconvenience to busy people. Drug resistance and side effects caused by long-term use of drugs cannot be ignored. It is not uncommon for long-term use of anti-inflammatory drugs to cause liver damage due to toothache

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A milk-flavored cake, consisting of the following raw materials in parts by weight: 100 parts of low-gluten flour, 50 parts of erythritol, 30 parts of egg white, 30 parts of egg yolk, 60 parts of butter, 30 parts of cream, 15 parts of honey, and almond powder 10 parts, 10 parts of milk powder, 5 parts of water, 5 parts of cornstarch, 4 parts of baking powder, 2 parts of mint extract, 1 part of salt, 1 part of volatile oil of peppercorns, 1 part of volatile oil of fenugreek.

[0027] Wherein, the preparation method of the Zanthoxylum volatile oil is as follows: take 10 g of Zanthoxylum bungeanum powder passed through a 20-mesh sieve, put it into a 500 mL flask, add 100 mL of anhydrous ether to soak for 30 minutes, reflux in a water bath at 45°C for 2 hours, filter, take the filter residue, add Soak in 100 mL of anhydrous ether for 30 min, reflux in a water bath at 45 °C for 2 h, filter, combine the filtrates, add 5 g of anhydrous sodium sulfate, freeze at -18 °C overnight...

Embodiment 2

[0036] A milk-flavored cake, consisting of the following raw materials in parts by weight: 110 parts of low-gluten flour, 62.5 parts of erythritol, 35 parts of egg white, 35 parts of egg yolk, 70 parts of butter, 40 parts of cream, 17.5 parts of honey, and almond powder 12.5 parts, 12.5 parts of milk powder, 7.5 parts of water, 7.5 parts of cornstarch, 5 parts of baking powder, 3 parts of mint extract, 1.5 parts of salt, 1.5 parts of volatile oil of peppercorns, 1.5 parts of volatile oil of fenugreek.

[0037] Wherein, the preparation method of the Zanthoxylum volatile oil is as follows: take 10 g of Zanthoxylum bungeanum powder passed through a 20-mesh sieve, put it into a 500 mL flask, add 100 mL of anhydrous ether to soak for 30 minutes, reflux in a water bath at 45°C for 2 hours, filter, take the filter residue, add Soak in 100 mL of anhydrous ether for 30 min, reflux in a water bath at 45 °C for 2 h, filter, combine the filtrates, add 5 g of anhydrous sodium sulfate, freez...

Embodiment 3

[0046] A milk-flavored cake, consisting of the following raw materials in parts by weight: 120 parts of low-gluten flour, 75 parts of erythritol, 40 parts of egg white, 40 parts of egg yolk, 80 parts of butter, 50 parts of cream, 20 parts of honey, and almond powder 15 parts, 15 parts of milk powder, 10 parts of water, 10 parts of cornstarch, 6 parts of baking powder, 4 parts of mint extract, 2 parts of salt, 2 parts of volatile oil of peppercorns, 2 parts of volatile oil of fenugreek.

[0047] Wherein, the preparation method of the Zanthoxylum volatile oil is as follows: take 10 g of Zanthoxylum bungeanum powder passed through a 20-mesh sieve, put it into a 500 mL flask, add 100 mL of anhydrous ether to soak for 30 minutes, reflux in a water bath at 45°C for 2 hours, filter, take the filter residue, add Soak in 100 mL of anhydrous ether for 30 min, reflux in a water bath at 45 °C for 2 h, filter, combine the filtrates, add 5 g of anhydrous sodium sulfate, freeze at -18 °C over...

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 belongs to the technical field of food processing, and particularly relates to a milk-flavor cake and a preparation method thereof. The cake consists of the following raw materials: low-gluten flour, erythritol, egg white, egg yolk, butter, cream, honey, almond powder, milk powder, water, corn starch, baking powder, peppermint extractive, salt, volatile Chinese prickly ash oil and volatile Chinese mosla herb oil. According to the invention, the peppermint extractive, the volatile Chinese prickly ash oil and the volatile Chinese mosla herb oil are added as efficacy components, sothat the prepared cake obtained by the invention has the functions of resisting inflammation, resisting bacteria, alleviating pain and resisting oxidation. Second, the present invention replaces traditional white sugar with combination of the erythritol and the honey to make a cake, so that the prepared cake can not only protect gums, but also cause no more organism sugar burden. The cake preparedby the method has natural and safe components, no toxic or side effect, can be consumed as a leisure health-care food for a long time, can ameliorate the toothache symptoms of patients and realize anti-inflammation and analgesic effects, and has broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a milk-flavored cake and a preparation method thereof. Background technique [0002] Toothache is a common disease. Its manifestations are: red and swollen gums, pain in case of cold and heat stimulation, swelling of cheeks, etc. Toothaches are mostly caused by pulp infection caused by gingivitis and periodontitis, caries or fractured teeth. Gingivitis is a common periodontal tissue disease. It is caused by long-term irritation caused by soft tartar and hard calculus formed by food residues, bacteria, etc. around the teeth due to lack of attention to oral hygiene, and incorrect tooth brushing. Habits, vitamin deficiency and other reasons. [0003] Today's social economy is developing rapidly, the pace of life is accelerating, people's living standards are improving, and the daily diet is too spicy or there is no time to pay attention to dental health, which can easily ...

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 Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/34
Inventor 不公告发明人
Owner 孝感市鲁建农业开发有限公司
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