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Cake roll containing spinach, yam and blueberry mixed fruits and vegetables and preparation method thereof

A technology for mixing fruits and vegetables and cake rolls, which can be applied in dough processing, baking, and baked foods with modified ingredients, etc. It can solve the problem of not being bright enough for food sensory angles, and achieve novel color matching, promote metabolism, and low raw material costs. Effect

Inactive Publication Date: 2019-05-21
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main components of the second patent publication are mung bean powder and flour. The color of the cake made of mung bean powder is dark green, which is not bright enough from the perspective of food sensory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A method for preparing a cake roll comprising spinach, yam, and blueberry mixed fruits and vegetables, the composition and parts by weight of which are as follows:

[0041] 55 parts of low-gluten flour; 60 parts of yam paste; 50 parts of spinach juice; 50 parts of fresh eggs; 30 parts of processed water; 20 parts of white sugar; 11 parts of vegetable oil; 8 parts of dried blueberries; 1.2 parts of low-fat milk; 0.3 parts of edible salt 0.8 part of sour agent.

[0042] The above-mentioned preparation method of the cake roll comprising spinach, yam and blueberry mixed fruits and vegetables, the steps are as follows:

[0043] (1) Mashed yam: take a fresh iron rod yam with a curved shape and uneven outer skin, clean it, cut it into 5cm long strips, steam it for 35 minutes, peel it, and grind it into a uniform mud without particles while it is hot to get the yam mud. spare;

[0044] (2) Spinach juice: take fresh and undamaged spinach, wash it, and boil it in boiling water ...

Embodiment 2

[0055] A method for preparing a cake roll comprising spinach, yam, and blueberry mixed fruits and vegetables, the composition and parts by weight of which are as follows:

[0056] 60 parts of low-gluten flour; 70 parts of yam paste; 50 parts of spinach juice; 55 parts of fresh eggs; 27 parts of processed water; 28 parts of white sugar; 12 parts of vegetable oil; 10 parts of dried blueberries; 2.1 parts of low-fat milk; 0.42 parts of edible salt 0.8 part of sour agent.

[0057] The above-mentioned preparation method of the cake roll comprising spinach, yam and blueberry mixed fruits and vegetables, the steps are as follows:

[0058] (1) Mashed yam: take fresh iron stick yam with relatively strong hairs, clean it, cut it into 5cm long strips, steam it for 40 minutes, peel it, and grind it into a uniform mud without particles while it is hot to get the yam mud for later use;

[0059] (2) Spinach juice: take fresh undamaged spinach, wash it, and boil it in boiling water at 100°C ...

Embodiment 3

[0070] A method for preparing a cake roll comprising spinach, yam, and blueberry mixed fruits and vegetables, the composition and parts by weight of which are as follows:

[0071] 58 parts of low-gluten flour; 65 parts of yam paste; 45 parts of spinach juice; 55 parts of fresh eggs; 45 parts of processed water; 27 parts of white sugar; 12 parts of vegetable oil; 12 parts of dried blueberries; 3.2 parts of low-fat milk; 0.4 parts of edible salt ; 1 part of sour agent.

[0072] The above-mentioned preparation method of the cake roll comprising spinach, yam and blueberry mixed fruits and vegetables, the steps are as follows:

[0073] (1) Mashed yam: Take yams with iron rods that have more pitting spots, clean them, cut them into 5cm strips, steam them for 45 minutes, peel them, and grind them into uniform mud without particles while they are still hot to get yam mud for later use;

[0074] (2) Spinach juice: take fresh and undamaged spinach, wash it, and boil it in boiling water...

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PUM

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Abstract

The invention relates to a cake roll containing spinach, yam and blueberry mixed fruits and vegetables, which comprises the following components in parts by weight: 50-80 parts of low-gluten flour, 40-80 parts of yam paste, 25-50 parts of spinach juice, 50-80 parts of fresh eggs, 25-45 parts of treated water, 20-80 parts of white granulated sugar, 9-12 parts of vegetable oil, 8-12 parts of dried blueberry, 1-5 parts of low-fat milk, 0.3-1.2 parts of edible salt and 0.8-1 part of a sour agent. The cake roll takes the yam paste, the spinach juice and the dried blueberry as main characteristic components; the spinach contains rich plant coarse fibers, vitamins and minerals, and has the functions of promoting bowel circulation and defecation and promoting metabolism of a human body; the yam isrich in starch saccharifying enzyme, has the functions of strengthening spleen and benefiting stomach and promoting digestion, and the choline contained in the yam is the material basis of neurotransmitter substances for learning and memorizing; the anthocyanin rich in blueberry can relieve eye fatigue, improve vision, and accelerate synthesis and regeneration of retina and rhodopsin.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a cake roll containing spinach, yam and blueberry mixed fruits and vegetables and a preparation method thereof. Background technique [0002] As of 2018, the number of college students in my country has reached 36.99 million. According to the latest survey data, 49% of college students go to bed at 12 o'clock in the evening, and 32% of college students go to bed between 1:00 and 2:00 in the morning. Often staying up late at night will damage the nervous system and prevent the brain and body from relaxing, thereby reducing the response and memory of the brain and reducing immunity. Going to bed late will also prevent the stomach from getting a good rest, which will affect the digestive function of the stomach and intestines, and affect the body's absorption and excretion of nutrients. With the improvement of people's living standards, the requirements for diet are also co...

Claims

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Application Information

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IPC IPC(8): A21D13/32A21D13/38A21D13/06A21D2/36
Inventor 李文钊曹江莉刘雨新张睿王盼王震高悦
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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