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Low-sugar-content mango-seed tangerine-peel hawthorn-fruit batter cakes and preparation technology thereof

A preparation process, a technology of orange peel, applied in the field of food processing, can solve the problems that the elderly and children are not suitable for eating, difficult to digest, and the batter cake has high heat, etc., and achieves the effects of rich oily fragrance, deep taste and aftertaste, and broad market development prospects.

Inactive Publication Date: 2019-07-23
ZHEJIANG LIZIYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a low-sugar batter cake with mango core, orange peel, hawthorn and its preparation process, to solve the problem that the batter cake proposed in the above background technology has high calories and is not easy to digest, and some diabetics, overweight people and poor digestion ability The elderly and children should not eat

Method used

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  • Low-sugar-content mango-seed tangerine-peel hawthorn-fruit batter cakes and preparation technology thereof
  • Low-sugar-content mango-seed tangerine-peel hawthorn-fruit batter cakes and preparation technology thereof

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Effect test

Embodiment 1

[0029] The invention provides a low-sugar batter cake with mango core, orange peel and hawthorn, which consists of the following components in parts by weight: 100 parts of low-gluten flour, 45 parts of milk, 100 parts of butter, 4 parts of mango core powder, 6 parts of orange peel, hawthorn 30 parts, xylitol powder 40 parts, eggs 3 parts, double-effect baking powder 5 parts g.

[0030] A kind of preparation technology of mango core orange peel hawthorn low-sugar batter cake, this preparation technology specifically comprises the following steps:

[0031] S1: Preparation of mango stone powder: select fresh, ripe, high-quality mangoes with no spots on the surface of the fruit, peel and remove the pulp to keep the mango stone, put them in an oven for drying, pour them into a grinder for grinding, and then grind the mango stone powder with 80 Mesh sieve;

[0032] S2: Preparation of orange peel paste: choose fresh oranges with no spots on the skin, no wax, round body, and rich in...

Embodiment 2

[0042] The invention provides a low-sugar batter cake with mango core, orange peel and hawthorn, which is composed of the following components in parts by weight: 90 parts of low-gluten flour, 40 parts of milk, 90 parts of butter, 3 parts of mango core powder, 5 parts of orange peel, and hawthorn 10 parts, xylitol powder 35 parts, eggs 4 parts, double-effect baking powder 4 parts g.

[0043] A kind of preparation technology of mango core orange peel hawthorn low-sugar batter cake, this preparation technology specifically comprises the following steps:

[0044] S1: Preparation of mango stone powder: select fresh, ripe, high-quality mangoes with no spots on the surface of the fruit, peel and remove the pulp to keep the mango stone, put them in an oven for drying, pour them into a grinder for grinding, and then grind the mango stone powder with 80 Mesh sieve;

[0045] S2: Preparation of orange peel paste: choose fresh oranges with no spots on the skin, no wax, round body, and rich...

Embodiment 3

[0055] The invention provides a low-sugar batter cake with mango core, orange peel and hawthorn, which consists of the following components in parts by weight: 100 parts of low-gluten flour, 50 parts of milk, 90 parts of butter, 4 parts of mango core powder, 6 parts of orange peel, hawthorn 30 parts, xylitol powder 40 parts, eggs 4 parts, double-effect baking powder 5 parts g.

[0056] A kind of preparation technology of mango core orange peel hawthorn low-sugar batter cake, this preparation technology specifically comprises the following steps:

[0057] S1: Preparation of mango stone powder: select fresh, ripe, high-quality mangoes with no spots on the surface of the fruit, peel and remove the pulp to keep the mango stone, put them in an oven for drying, pour them into a grinder for grinding, and then grind the mango stone powder with 80 Mesh sieve;

[0058] S2: Preparation of orange peel paste: choose fresh oranges with no spots on the skin, no wax, round body, and rich in ...

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Abstract

The invention belongs to the technical field of food processing, and discloses low-sugar-content mango-seed tangerine-peel hawthorn-fruit batter cakes and a preparation technology thereof. The low-sugar-content mango-seed tangerine-peel hawthorn-fruit batter cakes are composed of the following ingredients by weight: 4-6 grams of perigord truffle polysaccharide, 100-120 grams of wheat flour, 60-80grams of shortening, 20-40 grams of cheese powder, 6-8 grams of a loosening agent, 30-40 grams of egg liquid, 30-40 grams of cream, 3-5 grams of a fermentation agent, 80-100 grams of jam, and 20-30 grams of refined white granulated sugar. By integrating an extract of perigord truffle, namely the perigord truffle polysaccharide, into the raw materials of the batter cakes, the batter cakes preparedaccording to the invention are endowed with the functions of enhancing resistance and nourishing menstrual blood; and after being frequently taken, the batter cakes achieve good curative effects on lumbago, pain in the back, frequent urination and urgency, and are capable of preventing senile dementia.

Description

technical field [0001] The invention discloses a mango pit orange peel hawthorn low-sugar batter cake and a preparation process thereof, specifically in the technical field of food processing. Background technique [0002] At present, most of the batter cakes sold in the market are heavy in oil and sugar, but they are very popular in the cake market because of their strong oily aroma, deep fragrance and aftertaste. , Difficult to digest, some diabetics, overweight people and the elderly and children with poor digestion are not suitable for consumption. Most of the mangoes in the prior art scheme are only edible in the eating process. Contents of the invention [0003] The object of the present invention is to provide a low-sugar batter cake with mango core, orange peel, hawthorn and its preparation process, to solve the problem that the batter cake proposed in the above background technology has high calories and is not easy to digest, and some diabetics, overweight peopl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/18
CPCA21D2/181A21D2/36A21D2/364A21D13/062
Inventor 王顺余吴淑清杨柳侯聚敏马井喜王西
Owner ZHEJIANG LIZIYUAN FOOD CO LTD
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