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Protein-enriched bouncy Xinjiang nut cake

A production method and cake cutting technology, which are applied in food ingredients as odor improvers, confectionary industry, food science, etc., can solve problems such as children's chewing difficulties, achieve non-greasy taste, obvious tissue layering, wide practicability and The effect of developing value

Active Publication Date: 2020-07-03
新疆农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For the prior art, the public knows that the stickyness of the cut cake is too high, and it is difficult for the elderly and children to chew, and the martose invert sugar prepared by the prior art And the technical problem of high fat content, the present invention aims to provide a kind of protein-enhanced Q elastic cut cake and its preparation method. Compounding, using eggs, low-gluten flour, sugar, milk, almond oil, cocoa powder compounding, the protein-enhanced Q spring cut cake is regular in shape, without cracks, collapses and uplifts; the surface is smooth, shiny, and uniform in color; It has pure fragrance; obvious layers, regular shape, and elasticity; delicate taste, suitable sweetness, walnut flavor, rich nutritional value, simple processing method, suitable for all ages, especially the elderly and children, and has a wide range of applications in the food industry practicality and development value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1: A kind of protein-enhanced Q spring cut cake

[0047] The invention specifically provides a protein-enhanced Q spring cut cake, which comprises 40%-50% of peeled fresh walnut kernels, 15%-20% of raisins, and 40%-50% of low-gluten flour bonding mixture in terms of weight percent.

[0048] The low-gluten flour binding mixture adopted in the present invention, according to the weight percentage, the ingredients of the low-gluten flour binding mixture include: 44%-48% of eggs, 9%-17% of low-gluten flour, 9%-17% of white sugar, 9% of milk %-17%, almond oil 6%-14%, cocoa powder 1%-9%.

Embodiment 2

[0049] Example 2: Preparation of protein-enhanced Q spring cake

[0050] The above-mentioned embodiment 1 provides a method for preparing protein-enhanced Q spring cut cake, which is specifically prepared by the following technical steps:

[0051] (1) Select fresh walnuts, peel them to obtain fresh walnut kernels, divide the walnut kernels into two parts and keep them intact, soak the walnut kernels in hot saline solution for 5-10 minutes, remove and drain the water, and peel the walnut kernels manually;

[0052] (2) Select raisins with substantially the same size, and select and remove shriveled, rotten, and damaged raw materials, and remove raisin stalks;

[0053] (3) Using ultraviolet ray sterilization technology, the walnut kernels and raisins obtained in steps (1), (2) are tiled and sterilized under an ultraviolet lamp, and the time is 25-30min;

[0054] (4) Beat the eggs, add white sugar and beat evenly to obtain the mixture I, mix the milk and almond oil to obtain the ...

Embodiment 3

[0059] Example 3: Preparation of protein-enhanced Q spring cake

[0060] Choose fresh walnuts, peel them to get fresh walnut kernels, divide the walnut kernels into two and keep them intact, soak the walnut kernels in hot salt solution at 90-100°C for 5-10 minutes, remove and drain the water, and then peel the walnut kernels by hand Select raisins with basically the same size, select and remove shriveled, deteriorated, and damaged raw materials, and remove raisin stems; use ultraviolet sterilization technology to sterilize the prepared walnut kernels and raisins under ultraviolet light for 25-30min; Add 44kg of eggs and 9kg of white sugar and beat evenly to obtain the mixture I, mix 9kg of milk and 6kg of almond oil to obtain the mixture II, sieve 13kg of low-gluten flour and 1kg of cocoa powder and mix to obtain the mixture III, mix the mixture I Slowly add mixture III according to the ratio of 2.8-3.7:1, then add mixture II according to 1.0-1.6:1, and mix well to obtain the ...

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Abstract

The present invention discloses a protein-enriched bouncy Xinjiang nut cake. The cake comprises 40-50% of peeled fresh walnut kernels, 15-20% of raisins and 40-50% of a low-gluten flour bonded mixture, wherein the low-gluten flour bonded mixture comprises, in percentage by weight, 44-48% of eggs, 9-17% of low-gluten flour, 9-17% of white sugar, 9-17% of milk, 6-14% of almond oil and 1-9% of cocoapowder. Meanwhile, the invention also provides a preparation method of the protein-enriched bouncy Xinjiang nut cake. The treated materials are made into a square nut cake of 450g-500g, and the squarenut cake is baked at a high temperature to obtain the protein-enriched bouncy Xinjiang nut cake. Compared with a conventional method, the preparation method has the advantages that for the protein-enriched bouncy Xinjiang nut cake prepared with the preparation method provided by the invention, the protein content is remarkably increased, the inverted sugar content is remarkably reduced, the fat content is proper, the hardness is reduced, the taste is bouncy, and the protein-enriched bouncy Xinjiang nut cake is easy to chew and has the wide practicality and development value.

Description

technical field [0001] The present invention mainly relates to the technical field of food processing, in particular, the present invention relates to the technical field of processing and preparation of cut cakes. Background technique [0002] Walnut marzipan has a history of hundreds of years in the Hotan area of ​​Xinjiang. This is a traditional craft made by the local Uighur people, using dried walnut kernels, corn, raisins, grapes, roses, almonds, honey, Ethnic specialty food made from raw materials such as butter and chewy fragrance. It has pure taste, intoxicating taste, moderate sweet and sour, refreshing fragrance, sweet but not greasy, rich nutrition, without any artificial additives, it is an authentic pure natural pollution-free food. In Xinjiang, marzipan is usually cut into small pieces about 2cm wide for sale, and some are packaged and sold like ordinary candies, commonly known as "Sokomak"; while bulk marzipan sold in the mainland is mostly in large pieces ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/15
Inventor 邹淑萍张婷张谦潘俨孟新涛许铭强徐斌孟伊娜马燕
Owner 新疆农业科学院农产品贮藏加工研究所
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