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Yellow pear chiffon cake and preparation method thereof

A technology of pineapple and cake, which is applied in the field of food processing, can solve the problems of affecting economic value, low production and processing rate, etc., and achieve the effects of expanding the sales market, improving the production and processing rate, and promoting the sales volume.

Pending Publication Date: 2020-07-10
FUYANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, its production and processing rate is low, which affects the economic value

Method used

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  • Yellow pear chiffon cake and preparation method thereof
  • Yellow pear chiffon cake and preparation method thereof
  • Yellow pear chiffon cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) The preparation of the pineapple chiffon cake is composed of the following components by weight: pineapple 10-30g, low-gluten flour 40-80g, baking powder 2g, white granulated sugar 40-80g, milk 30g, eggs 100g , vegetable oil 30g, salt 1g.

[0036] The preparation method specifically comprises the following steps:

[0037] 1) Raw material pretreatment

[0038] Take 0.8g of D-sodium erythorbate and add it to 99.2g of water to form a 0.8% D-sodium erythorbate solution;

[0039] Sieve the weighed low-gluten flour and baking powder together with a 100-mesh sieve, add salt, and mix to obtain low-gluten flour; select fresh eggs, remove the eggshell, and separate the egg white from the egg yolk;

[0040] Pineapple treatment: remove the pear skin, cut the pear flesh into pieces with a size of 1 cubic centimeter, then soak the pineapple pieces in the prepared 0.8% sodium D-isoascorbate solution for 3 minutes, take them out and use a homogenized homogeneous crushing;

[00...

Embodiment 2

[0057] Embodiment 2 single factor experimental design

[0058] (1) Single factor experiment of pineapple addition amount

[0059] Prepare the pineapple chiffon cake according to the method in Example 1, wherein the amount of pineapple added is set to 10g, 20g, and 30g respectively, the amount of low-gluten flour added is 40g, the amount of white granulated sugar added is 40g, and other auxiliary materials are 30g of milk, 30g of vegetable oil, and salt 1g, the amount of baking powder 2g remains unchanged. Using the above process, the cake is processed, then baked, and the comprehensive sensory evaluation and analysis of the pineapple chiffon cake is carried out.

[0060] The amount of pineapple added will affect the shape, appearance, and overall fluffiness of the cake. The sensory evaluation data of the effect of the pineapple addition amount on the experiment was obtained through a single factor experiment, and the results are shown in Table 2.

[0061] Table 2 Sensory ev...

Embodiment 3

[0077] Embodiment 3 Orthogonal experimental design

[0078] (1) On the basis of the results of the single factor experiment, the addition of pineapple, the addition of white granulated sugar, and the addition of low-gluten flour are used as reference factors to carry out an orthogonal experiment of 3 factors and 3 levels, as shown in Table 5, so as to determine the relative quality of pineapple. The best combination of recipes for wind cakes.

[0079] Form 5L9(3 3 ) Orthogonal experimental factor and level table

[0080]

[0081] (2) Carry out an orthogonal test on the factors affecting cake quality, and obtain the sensory evaluation results shown in Table 6. The setting factors of pineapple, white sugar, and flour are A, B, and C, respectively. Experiment with the factor data according to the sequence in Table 6, obtain the evaluation results, and calculate the R value.

[0082] Table 6: Orthogonal experiment results

[0083]

[0084]

[0085] From the results of...

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Abstract

The invention discloses a yellow pear chiffon cake and a preparation method thereof. The yellow pear chiffon cake consists of the following components in parts by weight: 10-30 parts of yellow pears,40-80 parts of low-gluten flour, 1-3 parts of baking powder, 40-80 parts of white granulated sugar, 28-32 parts of milk, 90-110 parts of eggs, 28-32 parts of vegetable oil and 0.8-1.5 parts of table salt, wherein the yellow pears are soaked in a D-sodium isoascorbiate solution after being peeled and diced. In a formula of traditional chiffon cakes, the yellow pears are added, so that the taste ofthe cake is improved, nutrition is enriched, the production and processing rate of the yellow pears is improved, and the sales market of yellow pears is expanded. The preparation process provided by the invention is simple, and the prepared chiffon cake has unique flavor and mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pineapple chiffon cake and a preparation method thereof. Background technique [0002] Pears are one of the hot-selling fruits in our country, because pears are not only rich in nutrients, but also can produce body fluids and quench thirst. Pineapple juice contains an enzyme similar to gastric juice, which can decompose protein, help digestion, and benefit your health. Pineapple is rich in calcium, iron, zinc, potassium, selenium and other trace elements, vitamins B and C, carotene, malic acid, citric acid and other organic acids and fruit acids. [0003] However, its production and processing rate is low, which affects the economic value. Contents of the invention [0004] An object of the present invention is to provide a pineapple chiffon cake with rich nutrition and better taste. [0005] In order to achieve the above object, the technical solution ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36A21D2/18A23L5/41A21D2/34A21D2/08A21D2/02
CPCA21D13/80A21D2/36A21D2/181A23L5/41A21D2/34A21D2/08A21D2/02A23V2002/00A23V2200/048A23V2250/708
Inventor 刘生杰唐清晨张乐乐王振杰刘艳红
Owner FUYANG NORMAL UNIVERSITY
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