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

Dietary-fiber-rich farci cake and preparation method thereof

A dietary fiber and cake technology, which is applied in the field of encased cake rich in dietary fiber and its preparation, can solve the problems of single nutritional components and functional properties, difficulty in forming the encased cake, and sinking of fillings, so as to achieve rich nutrition and Functional properties, enhanced binding properties, improved support and plasticity effects

Pending Publication Date: 2018-02-16
GUANGZHOU WELBON BIOLOGICAL TECH
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the shortcomings of the existing encrusted cakes, the purpose of the present invention is to provide an encrusted cake rich in dietary fiber and its preparation method, so as to solve the problems of difficult molding, poor plasticity, sinking of fillings, Disadvantages such as single nutritional ingredients and functional properties

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] In one embodiment of the sunken cake of the present invention, flaxseed meal is used to partially replace the flour to prepare the sunken cake. Encapsulation cake includes filling and cake embryo, cake embryo contains 20 parts of fresh eggs, 15 parts of salad oil, 25 parts of flour, 10 parts of linseed meal, 12 parts of white sugar, 7 parts of sugar alcohol, 1 part of cake oil, leavening agent 2 parts, 0.3 parts of edible salt, 0.12 parts of flavor, 2 parts of cake improver.

[0027] Wherein, the cake improver is a stuffing type, which contains the following components in mass percentage: 0.10% of bacterial amylase, 10% of glycerol monostearate, 2% of xanthan gum, and 87.9% of tapioca starch.

[0028] The method for preparing the above-mentioned trapped cake comprises the following steps:

[0029] Weighing is carried out according to the parts by weight of the above-mentioned raw materials, and then the cake base slurry is prepared.

[0030] When preparing the cake em...

Embodiment 2

[0035] In one embodiment of the sunken cake of the present invention, flaxseed meal is used to partially replace the flour to prepare the sunken cake. Encapsulation cake includes filling and cake embryo, cake embryo contains 26 parts of fresh eggs, 18 parts of salad oil, 30 parts of flour, 20 parts of linseed meal, 18 parts of white sugar, 5 parts of sugar alcohol, 2 parts of cake oil, leavening agent 1 part, 0.5 part of edible salt, 0.1 part of essence, 4 parts of cake improver.

[0036] Wherein, the cake improver is stuffing type, and it comprises the following components by mass percentage: bacterial amylase 2%, glycerol monostearate 1.2%, stearoyl lactic acid, 1.8%, xanthan gum 5%, alginic acid Sodium 3%, Tapioca Starch 34%, Corn Starch 53%.

[0037] The method for preparing the above-mentioned trapped cake comprises the following steps:

[0038] Weighing is carried out according to the parts by weight of the above-mentioned raw materials, and then the cake base slurry i...

Embodiment 3

[0044] In one embodiment of the sunken cake of the present invention, flaxseed meal is used to partially replace the flour to prepare the sunken cake. Encapsulated cake includes filling and cake embryo, cake embryo contains 22 parts of fresh eggs, 13 parts of salad oil, 26 parts of flour, 11.3 parts of linseed meal, 13 parts of white sugar, 6 parts of sugar alcohol, 1.2 parts of cake oil, leavening agent 1.8 parts, 0.35 parts of edible salt, 0.11 parts of flavor, 2.86 parts of cake improver.

[0045] Among them, the cake improver is a stuffing type, which contains the following components in mass percentage: bacterial amylase 1.2%, maltose amylase 0.8%, glyceryl monostearate 2%, sodium stearoyl lactylate 4%, sucrose ester 3% %, Sodium Caseinate 1%, Xanthan Gum 2%, Sodium Alginate 3.6%, Guar Gum 2.4%, Tapioca Starch 20%, Corn Starch 40%, Wheat Pregelatinized Starch 20%.

[0046] The method for preparing the above-mentioned trapped cake comprises the following steps:

[0047] ...

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 provides a dietary-fiber-rich farci cake which comprises fillings and a cake blank. The cake blank comprises, by weight, 20-26 parts of fresh eggs, 13-18 parts of salad oil, 25-30 partsof flour, 10-20 parts of flaxseed meal, 12-18 parts of white granulated sugar, 3-7 parts of sugar alcohol, 1-2 parts of cake oil, 1-2 parts of raising agents, 0.3-0.5 part of edible salt, 0.1-0.12 part of essence and 2-4 parts of cake modifying agents. The invention further provides a preparation method of the farci cake. According to the farci cake, the flaxseed meal partly replaces the flour toprepare the cake blank, the flaxseed meal and the cake modifying agents are compounded and used, the thickening stability of the cake modifying agents is enhanced, bonding properties of cake slurry are enhanced, supporting force of the cake slurry is improved, plasticity of the cake blank is improved, and the farci cake solves the problems that forming is difficult, and the fillings easily sink tothe bottom when the farci cake is made.

Description

technical field [0001] The invention relates to an encased cake rich in dietary fiber and a preparation method thereof. Background technique [0002] The existing stuffed cakes have the problems of easy bottom filling, poor plasticity of cake slurry, unstable molding, lack of nutritional value and functional properties, and the like. At present, in view of the above problems, when researching and preparing stuffed cakes, more focus is on the research and development of its fillings. Through the research and development of different types and varieties of fillings, it is expected to solve the problems of difficult molding and easy sinking of fillings. At the same time, the nutritional and functional characteristics of the stuffed cake are improved, and the varieties of the stuffed cake are enriched. However, few start from the raw materials of stuffed cakes. While taking into account the shape, taste and stability of fillings of stuffed cakes, they partially replace the trad...

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
IPC IPC(8): A21D13/062A21D13/31A21D2/36
CPCA21D2/36A21D13/062A21D13/31
Inventor 林跃先张梦梦段维黄琼叶兰海龙陈庆全
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