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Taro chiffon cake and preparation method thereof

A chiffon cake and taro technology, which is applied in baking, baked goods with modified ingredients, dough processing, etc., can solve the problems of high energy, difficult to meet the increasingly high requirements of healthy diet, and single nutrient composition. , to achieve the effect of delicate taste, soft tissue and rich taro flavor.

Inactive Publication Date: 2018-09-07
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing chiffon cake has a single nutritional component and high energy, which is difficult to meet people's increasingly higher requirements for a healthy diet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Raw materials: 90 parts of eggs, 10 parts of low-gluten flour, 20 parts of taro powder, 10 parts of corn starch, 15 parts of white sugar, 22 parts of salad oil, 47 parts of Luo Han Guo water, 0.5 parts of salt and 1.4 parts of tartar powder.

[0024] Step 1: Peel the taro and slice it, each slice is 2mm thick, dry in a drying oven at 80°C for 3 hours, crush to 80 mesh, and stir-fry for 5 minutes on low heat to obtain taro powder. Add Luo Han Guo to water at a weight ratio of 2:260, boil for 13 minutes, filter, discard pomace, and obtain Luo Han Guo water. The egg white and egg yolk are separated, and the egg yolk, salad oil, mangosteen fruit water, cornstarch, low-gluten flour and taro powder are mixed and stirred evenly to obtain an egg yolk paste.

[0025] Step 2: Mix and stir the egg yolk, salt and cream of tartar evenly, add white granulated sugar in 3 times, and mix and stir until dry and foamy to obtain a protein paste.

[0026] Step 3: Mix 1 / 3 of the protein pas...

Embodiment 2

[0029] Raw materials: 100 parts of eggs, 12 parts of low-gluten flour, 22 parts of taro powder, 12 parts of cornstarch, 20 parts of white sugar, 24 parts of salad oil, 49 parts of Luo Han Guo water, 0.6 parts of salt and 1.5 parts of tartar powder.

[0030] Step 1: Peel the taro, slice it into slices, each slice is 2.5 mm thick, dry in a drying oven at 75° C. for 3.5 hours, crush to 90 mesh, and stir-fry for 4 minutes on low heat to obtain taro powder. Add Luo Han Guo to water at a weight ratio of 2.5:280, boil for 14 minutes, filter, discard pomace, and obtain Luo Han Guo water. The egg white and egg yolk are separated, and the egg yolk, salad oil, mangosteen fruit water, cornstarch, low-gluten flour and taro powder are mixed and stirred evenly to obtain an egg yolk paste.

[0031] Step 2: Mix and stir the egg yolk, salt and cream of tartar evenly, add white granulated sugar in 3 times, and mix and stir until dry and foamy to obtain a protein paste.

[0032] Step 3: Mix 1 / 3 ...

Embodiment 3

[0035] Raw materials: 110 parts of eggs, 15 parts of low-gluten flour, 25 parts of taro powder, 15 parts of cornstarch, 25 parts of white sugar, 26 parts of salad oil, 51 parts of Luo Han Guo water, 0.7 parts of salt and 1.6 parts of tartar powder.

[0036] Step 1: Peel the taro and slice it, each slice is 3 mm thick, dry in a drying oven at 70° C. for 4 hours, crush to 100 mesh, and stir-fry for 3 minutes on low heat to obtain taro powder. Add Luo Han Guo to water at a weight ratio of 3:300, boil for 15 minutes, filter, discard pomace, and obtain Luo Han Guo water. The egg white and egg yolk are separated, and the egg yolk, salad oil, mangosteen fruit water, cornstarch, low-gluten flour and taro powder are mixed and stirred evenly to obtain an egg yolk paste.

[0037] Step 2: Mix and stir the egg yolk, salt and cream of tartar evenly, add white granulated sugar in 3 times, and mix and stir until dry and foamy to obtain a protein paste.

[0038] Step 3: Mix 1 / 3 of the protein...

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PUM

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Abstract

The invention discloses taro chiffon cake. The cake is prepared from the following raw materials in parts by weight: 90-110 parts of eggs, 10-15 parts of cake flour, 20-25 parts of taro meal, 10-15 parts of corn starch, 15-25 parts of white granulated sugar, 22-26 parts of salad oil, 47-51 parts of momordica grosvenori water, 0.5-0.8 part of salt and 1.4-1.7 parts of tartar cream. The invention further discloses a method for preparing the taro chiffon cake. The taro chiffon cake organically combines the nutrition and fragrance of taro and momordica grosvenori, has rich taro flavor, smooth taste, soft texture and sweet and delicious taste, has multiple effects of removing food retention, regulating qi circulation, removing toxicity, tonifying the spleen, clearing heat and relieving cough, has the nutrition and health-care effects well superior to those of similar products, and is suitable for people of all ages.

Description

technical field [0001] The invention relates to a chiffon cake and a preparation method thereof, in particular to a taro chiffon cake and a preparation method thereof. Background technique [0002] Chiffon cake is a kind of dessert, which is mainly made of oil, eggs, sugar, flour and other raw materials. It has a bulky structure, high water content, light and not greasy taste, and a moist and tender taste. It is one of the most popular cakes at present. . However, the existing chiffon cake has single nutritional components and high energy, which is difficult to meet people's increasingly higher requirements for a healthy diet. [0003] Fragrant taro is rich in nutrition, good in color, aroma and taste. It was once called the king of vegetables. Eating it has the medicinal effects of dispelling accumulation and regulating qi, detoxifying and nourishing the spleen, clearing away heat and relieving cough. Taro contains more crude protein, starch, polysaccharide, crude fiber a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D2/366A21D13/06
Inventor 谢玉花陈新宁商飞飞刘艳谭韩英郭婷段振华伍淑婕
Owner HEZHOU UNIV
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