1317 results about "Baking powder" patented technology

This invention disclose silver - nanometer tin oxide contact material and their, and preparation of the electrical contact materials SnO2 the weight percentage of 8 to 12 percent, with an average particle size of less than 100 nanometers, but also a 0.1 to 1% CuO, MS volume Ag. Preparation of its major include: stannic chloride and citric acid solution was prepared by adding ammonia Sn (OH) 4 hydrosol; Ag powder dissolved by adding ammonia from AgNO3 solution after mixing uniform joined Sn (OH) 4 hydrosol, sprayed the hydrazine hydrate reaction after cleansing, concentration, drying in the Ag-Sn (OH) 4-coated powder; coated milling and baking powder, as treatment with Ag powder mixture and processing; in the Ag-nanometer SnO2 powder processed by a conventional process, Contact Materials. Silver Powder used by the copper powder can be added to the Ag-Cu-Sn (OH) 4-coated powder. This process Sn (OH) 4 Sol a good dispersion, coated Ag, calcined SnO2 particles dispersed in the matrix of Ag, income, life expectancy and electrical contact materials tensile strength, hardness has risen markedly, and the stability and processing sexual better.

The invention relates to the technical field of foods, in particular to a steamed egg cake and simultaneously discloses a preparation method of the steamed egg cake. The steamed egg cake is prepared from the following raw materials in parts by weight: 55-65 parts of low-gluten wheat flour, 30-40 parts of white granulated sugar, 40-55 parts of egg, 8-12 parts of edible vegetable oil, 7-15 parts of edible glucose, 7-11 parts of glucose syrup, 16-24 parts of modified starch, 0.3-0.8 part of edible salt, 1-3 parts of sorbitol, 4-6 parts of glycerol, 0.2-0.4 part of glycerin monostearate, 0.5-1.5 parts of baking powder, 0.1-0.4 part of soda powder, 0.7-1.3 parts of potassium sorbate, 0.02-0.05 part of sodium dehydroacetate, 0.15-0.35 part of edible citric acid and 0.05-0.15 part of edible essence. The steamed egg cake provided by the invention keeps the most original and fresh taste of the food, is fine in cake texture, soft in texture, rich in elasticity, soft in mouth feeling and rich in nutrition and is suitable for both the old and the young.

The invention relates to a cake and a processing process thereof. The cake comprises, by weight, 100 parts of low-gluten flour, 80-100 parts of egg white, 70-75 parts of egg yolk, 80-100 parts of sugar, 15-20 parts of milk, 15-20 parts of salt, 15-20 parts of whole milk powder, 5-10 parts of baking powder, 25-30 parts of honey, 8-10 parts of baking soda, 40-50 parts of oil, 5-10 parts of calcium propionate, 0.1-0.2 part of potassium sorbate and 10-15 parts of water. The cake is formed by fermentation, filling, primary baking, decapping, demolding, cooling, slicing, secondary baking, cooling, quick freezing, sterilization and packaging. The secondary baking process is added in the processing process so that the cake is crisp in taste from outside to inside and is a novel cake. Besides, thecake is attractive in appearance and good in taste, the grease content is low, dosage of a preservative is little, and compounding of calcium propionate and potassium sorbate enables the dosage of the preservative to be reduced and enables a shelf life to be prolonged.

The invention relates to a highland barley enriched bread and a preparation method thereof. The highland barley bread recipe comprises the following raw materials 105-150 parts of highland barley powder, 150-195 parts of wheat flour, 18-24 parts of soy protein powder, 15-21 parts of vital gluten, 0.15-0.21 parts of glutamyl aminotransferase, 2.4-3.0 parts of yeast, 24-30 parts of xylitol, 24-30 parts of butter, 0.9-1.5 parts of salt, 90-120 parts of fresh egg liquid, 2.4-3.0 parts of baking powder, 6-9 parts of artemisia seed powder and 150-165 parts of water according to parts by weight. Physiological functional elements such as beta-glucosan, flavone and tocol contained in highland barley endow the highland barley with particular nutrition health care functions; the highland barley enriched bread has the important physiological functions such as purging guts, adjusting blood fat, reducing cholesterol, resisting tumors, enhancing immunity and the like; and the highland barley enriched breed is good in taste, as well as has the effects of reducing blood fat and blood pressure and controlling and reducing blood sugar.

The invention relates to a young pigeon feed, which is obtained by mixing the following raw materials by weight: 20-45% of broiler feed material, 5-20% of corn, 5-10% of pea, 5-10% of bean cake, 1-3% of hemp seed, 6-12% of red soil, 2-4% of bentonite, 8-15% of yellow sand, 2-4% of salt, 2-8% of milk powder, 5-20% of bean meal, 1-3% of bone meal, 2-6% of edible oil, 1-2% of baking powder, 2-5% of phagostimulant, 2-6% of composite trace element, 1-5% of composite vitamin and 1-3% of additive, wherein the additive contains one or two of mannosylerythritol lipid or rhamnolipid. By addition of nutrient components of the young pigeon feed such as the additive, phagostimulant and the like, the feed disclosed by the invention is improved in taste, has a comprehensive nutrition, stimulates appetite of young pigeons and is beneficial to the growth of young pigeons.

The invention provides high-fiber biscuits processed from fresh bean dregs, which have high bean fiber content and good fiber mouthfeel, and a processing method which is simple, low in production cost and high in production efficiency. The high-fiber biscuits processed from the fresh bean dregs comprise the following components in part by weight: 17.48 to 21.48 parts of anhydrous ghee, 8.8 to 12.8 parts of egg, 0.35 to 0.95 part of cake oil, 21.1 to 25.1 parts of weak flour, 10.99 to 14.99 parts of maltitol, 21.8 to 25.8 parts of fresh bean dregs, 0.03 to 0.05 part of stevioside, 0.42 to 1.02 parts of soybean meal, 0.16 to 2.76 parts of baking powder, 0.16 to 0.56 part of soda, 0.06 to 0.16 part of salt, 1.56 to 2.76 parts of milk powder and 3.41 to 7.41 parts of salad oil. The method for processing the high-fiber biscuits from the fresh bean dregs comprises four steps of preparing slurry, forming the biscuits, baking the biscuits, and cooling and packaging.

The invention relates to a health care cake, in particular to a health care cake which can prevent and treat hyperlipidemia. The health care cake adopts the technical scheme that the health care cake comprises the following raw materials in parts by weight: 15-60 parts of traditional Chinese medicine micropowder, 110-130 parts of low-gluten flour, 70-90 parts of milk, 2-4 parts of baking powder, 160-200 parts of protein, 60-80 parts of yolk, 20-50 parts of berry sugar and 0.03-0.05 parts of potassium bitartrate, wherein the traditional Chinese medicine micropowder comprises the following traditional Chinese medicine in parts by weight: 10-20 parts of lycopodium clavatum, 8-20 parts of frangipani and 3-10 parts of radix glycyrrhizae. The particle diameter of the traditional Chinese medicine micropowder is 0.1-10 micrometers. The health care cake has the functions of conditioning balance of a liver, a spleen and a kidney through frangipani, cuscuta chinensis, poria cocos and ophiopogon roots, quenching thirst, dispersing blood stasis, cleaning the bowels, relaxing muscles and tendons and promoting blood circulation by the lycopodium clavatum, tonifying qi and smoothing collaterals, so that the anti-hyperlipidemia purpose is achieved.

The invention relates to a minor cereal steamed cake, and a processing and preparing method thereof, and belongs to the technical field of foods. The minor cereal steamed cake is prepared from the following materials in parts by weight of: 80-100 parts of corn flour, 50-80 parts of sorghum flour, 20-40 parts of wheat powder, 6-10 parts of baking powder, 5-8 parts of yeast powder, 10-18 parts of mashed purple potato puree, 12-20 parts of mashed pumpkin puree, 15-20 parts of milk, 2-4 eggs, 5-8 parts of white sugar, 8-12 parts of currant, 6-15 parts of medlar, 10-14 parts of Chinese dates, 5-8 parts of shelled corn and 6-10 parts of bacon. The minor cereal steamed cake disclosed by the invention adopts a manner of combining minor cereals with flour and rice, is beneficial to digestion and absorption; the taste of the steamed cake is easier to accept by people due to the added mashed purple potato puree, mashed pumpkin puree, currant and the like; and when the steamed cake is eaten for a long period of time, the digestive wall can be cleaned, the digestive function is strengthened, the weak alimentary tract is protected, and the colon cancer is prevented and treated.

A nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans comprises main material and auxiliary material. The main material comprises the following components by weight in percent: 75-85% of wheat basic powder, 7-12% of bran powder, 4-6% of wheat germ meal, 2-5% of air suction powder and 1-3% of soybean meal. The auxiliary material comprises swallow brand high-sugar dry yeast, white granulated sugar and baking powder; and the swallow brand high-sugar dry yeast, the white granulated sugar and the baking powder are 1%, 3% and 1% of the weight of the main material. The flour enhances the nutrient substances which human bodies lack while having all nutrient substances of the wheat grains. The steamed bun powder has good quality, good taste, full fillet and bean fragrance. The shelf life of the product is greatly improved via drying the germs and the bran.

The invention relates to a blueberry cake and a preparation method of the blueberry cake, and belongs to the technical field of food and preparation methods of the food. The blueberry cake comprises the following raw materials in parts by weight: 200-400 parts of cake flour, 50-80 parts of almond powder, 60-90 parts of corn flour, 20-50 parts of tartar powder, 15-30 parts of baking powder, 100-200 parts of powdered sugar, 2-5 parts of salt, 100-200 parts of unsalted butter, 50-80 parts of milk, 30-50 parts of orange juice, 80-200 parts of water, 3-5 eggs, 50-80 parts of dried blueberries, 3-5 cherries, 2-4 bananas, 30-50 parts of carrot, and 20-30 parts of medlar. According to the blueberry cake, the blueberries, the cherries, the bananas, the carrot, the medlar and the like are also added, so that the perfect combination of vegetables and fruits is achieved, and the prepared cake is more fragrant and sweet, diversified in taste, and balanced in nutrition.

The invention discloses a premix type cake mix, and belongs to the technical field of food. The premix type cake mix comprises compositions of, by weight part ratio, 100 parts of wheat flour, 65-80 parts of white granulated sugar, 15-25 parts of milk powder, 5-20 custard flour, 5-7 parts of fragrant and sweet baking powder, 4-6 parts of edible corn starch, 1-3 parts of gluconic acid-Delta-lactone, 0.5-1.5 parts of baking soda and 0.05-0.2 part of xanthan gum. The premix type cake mix is a novel convenient food which is manufactured by using modern food processing technology, easy to preserve, long in quality guarantee period and convenient to use, conforms to requirements of people, has great market potential, and can be made into cakes with flavors of an original flavor, a pineapple flavor, a strawberry flavor, a chocolate flavor and the like according to tastes of consumers. According to the premix type cake mix, a traditional cake processing method is broken through. The consumers can easily manufacture delicious, tasty and fresh cakes with different flavors at home, and the cakes are characterized by being simple in manufacturing process, short in manufacturing time and the like.

The invention provides a rice-made sponge cake and a processing method thereof. The rice-made sponge cake comprises the following ingredients in parts by weight: 100-180 parts of whole eggs, 60-70 parts of granulated sugar, 100 parts of rice flours, 1-1.5 parts of salt, 6-9 parts of vital gluten, o.5-2 parts of baking powders, 3-5 parts of cake oil, 10-15 parts of vegetable oil, and 20-35 parts of water. The rice-made sponge cake provided by the utility model has fine and smooth internal tissues, uniform air holes, spongy appearance, and no sour flavor, and is soft and elastic, and not easy to age.

The invention discloses a method for making a steamed stuffed bun with crab cream and crab meat, which uses flour, pork, crab meat, crab cream and an aged hen as main materials and uses a proper amount of auxiliary materials. The method includes the steps: cleaning and steaming a crab first, cooling the crab, using a special knife to strip the crab meat and the crab cream and containing the crab meat and the meant cream; peeling the skin of the streaky pork, chopping the streaky pork, cleaning the chopped pork, using a mincer to mince the chopped pork into minced pork, adding cooking wine, ginger, chopped green onion, soy sauce, salt, sugar or sugar substitute and a proper amount of water ( water should be added according to seasons and a fat-lean proportion of the pork) and well mixing for standby; scalding the skin of the streaky pork, removing hair and oil, baking the streaky pork and the cleared aged hen, taking out the skin, using the mincer to mince the skin, placing the skin in a pot to boil, adding ginger, spring onion, soy sauce, salt and cooking wine, and removing the ginger and the onion to mince the skin into frozen pork skin with the mincer for standby after collagen in the skin dissolves in soup; taking part of the crab meat and adding the minced pork, the minced skin, oil of the crab meat and seasonings to well mix with the part of the crab meat for standby; and adding yeast, baking powder, sugar or sugar substitute and warm water to mix with flour, fermenting the mixture for 20 minutes, making mixed crab meat stuffing and crab cream stuffing into pastry, and steaming the pastry in a steamer. The steamed stuffed bun with crab cream and crab meat is tasty and delicious and has a delicate taste.

The invention discloses a method for making phaseolus coccineus and green tea biscuit. A formula of the biscuit comprises the following components in part by weight: 100 parts of flour, 3 to 6 parts of green tea powder, 7 to 13 parts of phaseolus coccineus powder, 50 to 70 parts of margarine, 35 to 45 parts of sugar powder, 6 to 10 parts of salad oil, 50 to 60 parts of egg, 0.7 to 1.3 parts of salt, 1.4 to 1.8 parts of baking powder and 18 to 22 parts of water. The making method comprises the following steps of: putting the margarine and the sugar powder into a container, and preheating for 15 to 25 minutes in an oven, wherein the temperature of the oven is set at 30 to 40 DEG C; stirring the preheated margarine and sugar till distinct granules do not exist, adding the egg, continuously stirring till foaming on the surface, adding the salad oil, the salt and the baking powder, continuously stirring till a large quantity of foams on the surface are white, and thus obtaining an initial biscuit making material; and putting the weighed flour into the initial biscuit making material, adding the water, blending uniformly to form biscuit making dough, standing the biscuit making dough for 8 to 12 minutes at room temperature, sequentially adding the phaseolus coccineus powder and the green tea powder, shaping, baking, cooling, and thus obtaining the phaseolus coccineus and green tea biscuit.

The invention relates to a premixed cake powder, which comprises the following raw materials: tailored cake powder, soft sugar, egg white powder, common salts, baking powder, degreasing milk powder, corn starch, monoglyceride, powder grease, tartar cream and essence. The premixed cake powder comprises a pack of powder A and a pack of powder B, wherein the pack of powder A comprises the following raw materials: the egg white powder, the soft sugar, the common salts, the tartar cream, the monoglyceride, the corn starch and the baking powder, and the weight ratio of the same is 23-27:90-110:1.4:0.45:0.5-1.2:4-6:0.9; and the pack of powder B comprises the following raw materials: the tailored cake powder, the greasing milk powder, the powder grease and the essence, and the weight ratio of the same is 100:9.1:5:0.15-0.2. Finally, the A package and the B package are hermetically packaged to make the premixed cake powder through which ideal cake can be prepared by only adding water. The premixed cake powder has the advantages of simplifying the making process, improving the labor benefit, saving the cost of physical distribution, and reducing the production cost.

The invention discloses crispy-skin bread rich in dietary fiber. The crispy-skin bread is composed of crispy skin and a bread body. The crispy skin is composed of, by weight, 25 parts of white granulated sugar, 3 parts of butter, 1.5 parts of lard oil, 3 parts of eggs, 0.5 part of edible ammonium bicarbonate, 0.5 part of baking powder, 55 parts of flour, 2 parts of flaxseed powder, 1 part of wheat bran, 2 parts of oat bran, 2 parts of rice bran, 2.5 parts of milk powder and two parts of evaporated milk. The bread body is composed of, by weight, 50 parts of strong flour, 7 parts of inulin, 9 parts of white granulated sugar, 0.7 part of yeast, 1 part of table salt, 0.3 part of bread improver, 4 parts of milk powder, 20 parts of water, 4 parts of eggs and 4 parts of cream. The skin of the bread made according to the formula is crispy and tastes soft, and the bread is rich in dietary fiber, Vitamin B and Omega-3 fatty acid, delicious and nutrient.

The invention relates to pre-fermented frozen dough steamed bread and a production method thereof, belonging to the technical field of food processing. The production method comprises the following steps: putting flour, Yanshan yeast, non-aluminum baking powder, sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose esters, glycerin, locust bean gum, artemisia gum, carboxymethyl cellulose, guar gum, gluten and wheat starch or corn starch or potato starch or rice starch into a stirring vat, slowly stirring and mixing uniformly, then adding water, and stirring to form dough at a medium speed; pressing the dough, forming, pre-fermented cooling, then quick-freezing, and storing by freezing for standby; and only directly steaming in needing to obtain fresh steamed bread products. The application of the invention overcomes the problem of flavor loss caused by steaming again and keeps the advantages of uniform color, smooth surface, fluffy taste, good flexibility, and the like of steamed bread (steamed stuffed bun) products, and at the same time can improve the standardization, security and convenience of product quality.

The invention relates to a ginseng and quinoa biscuit. The ginseng and quinoa biscuit comprises the following raw materials in parts by weight: 100 to 250 parts of weak strength flour, 250 to 400 parts of quinoa flour, 20-50 parts of ginseng powder, 50 to 100 parts of whole milk powder, 2 to 4 eggs or 400 parts of eggs, 30 to 45 parts of butter, 50 to 80 parts of vegetable oil, 140 to 175 parts of white granulated sugar, 1.0 to 2.5 parts of edible salt, 2 to 4 parts of baking powder, and 1 to 3 parts of baking soda. The ginseng and quinoa biscuit has the advantages that the defect of incomplete variety and quantity of amino acids of common flour is overcome by the quinoa flour; in the age of pursuing nutrition and health, the quinoa flour can thoroughly cure the urban diet syndrome, and is suitable for all populations to eat, especially for chronic disease patients with hypertension, hyperlipidemia, hyperglycemia, heart diseases and the like, and the populations with special bodies and irregular living habits, such as infants, pregnant, children, students and old people; the ginseng and quinoa biscuit is an ideal food for the pregnant and infants, and a good food for weight losing and body shaping, and the prospect is broad.

The invention relates to the field of cake food processing, in particular to a cake and the manufacturing method thereof. The raw materials of the cake of the invention comprises 600g of eggs, 1100g of flour powder, 500g of warm water with the temperature of 30 DEG C, 900g of white sugar, 50g of baking powder, 80g of cake oil, 5g of edible milk essence. The cake prepared by steaming is fine in taste, soft, fragrant and sweet, and easy to be digested. Compared with a baked cake, the cake has full moisture content and no drying taste.

The invention relates to a making method of cordyceps militaris mushroom residue biscuits. The making method includes the steps that rice or wheat cordyceps militaris mushroom residues with cordyceps militaris fruiting bodies harvested are collected, dried, crushed conventionally, puffed through a screw machine, and superfinely crushed to be in the range from 300 meshes to 2000 meshes, and then cordyceps militaris mushroom residue super-fine powder is acquired; protein sugar, baking powder and salt are dissolved in vegetable oil, self-raising flour and the cordyceps militaris mushroom residue super-fine powder are mixed, sieved and added, and soft dough is formed through kneading; a patch of dough is taken, kneaded into a round shape and slightly flattened, and biscuit blanks are made; the biscuit blanks are placed in a baking tray, placed in an electric oven to be baked, and then cooled, and therefore the cordyceps militaris mushroom residue biscuits are acquired and packaged. The puffed and superfinely-crushed cordyceps militaris mushroom residues exist in raw materials of the biscuits, and the biscuits have the antibiosis effect, the anti-cancer effect, the nourishing effect, the immune adjustment effect, the sedative-hypnotic effect and the like; the biscuits are easily absorbed by the human body and can supplement nutrients and energy which are needed by the human body; the protein sugar serves as a sweetening agent, and the biscuits are suitable for being eaten by hyperglycemia patients, diabetes patients and obese patients; the biscuits have edible safety; waste materials are not generated, and the environment is not polluted.

The invention discloses a white fungus and coix seed cake which is prepared by the following raw materials in parts by weight: 30-40 parts of wheat flour, 10-20 parts of maize powder, 5-8 parts of fried coix seed powder, 6-8 parts of white fungus powder, 30-40 parts of egg, 30-40 parts of white granulated sugar, 5-10 parts of olive oil, 15-20 parts of cream, 1-2 parts of baking powder, 10-20 parts of coix seed composite yoghourt, 5-8 parts of mixed fruit and vegetable juice and a proper amount of water. The white fungus and coix seed cake is unique in mouth feel, high in resilience due to colloids in the white fungus and rich in nutrition due to the mixed fruit and vegetable juice; and the coix seed composite yoghourt is rich in nutrition and good in taste.

The invention discloses a rose-flavored beauty cookie. The rose-flavored beauty cookie is made from 40-50 parts of wheat flour, 15-25 parts of salad oil, 5-7 parts of milk powder, 4-7 parts of dried Roselle calyx powder, 1-2 parts of Chinese hawthorn seed powder, 1-2 parts of red date powder, 3-5 parts of black rice flour, 1-2 parts of membranous milkvetch root powder, 5-7 parts of cassava starch, 1-2 parts of black tea powder, 8-10 parts of xylitol, 3-6 parts of bee honey, 1-2 parts of baking powder, 0.8-1.2 parts of soda, 1-2 parts of edible salt, 0.2-0.4 part of xanthan gum, 1-2 parts of ginseng powder, 0.8-1.2 parts of angelica root powder, 1-2 parts of tall gaterpillar fungus powder, 2-4 parts of pine pollen powder, 0.4-0.8 part of wine-stained rose petals, 5-8 parts of beauty TCM (traditional Chinese medicine) filtrate, and the proper amount of water. The rose-flavored beauty cookie tastes good and has unique attracting wine and rose flavor, the wine is anti-aging, the rose petals soaked with the wine are beauty-care and moisten gastrointestinal tracts, the nutrition of the rose-flavored beauty cookie is enriched by using the rose petals with other raw materials, and accordingly the rose-flavored beauty cookie has the effects of antioxidation, blood replenishing, qi tonifying and the like. Dietetic beautification is achieved through the rose-flavored beauty cookie.

The invention discloses a blood circulation-invigorating and face-nourishing aroma date piece-containing beef ball. The beef ball is produced from, by weight, 40-50 parts of low-gluten flour, 20-30 parts of beef powder, 3-4 parts of edible salt, 2-3 parts of baking powder, 5-6 parts of onion powder, 5-7 parts of paprika, 16-20 parts of yak meat, 240-300 parts of a 0.5-1mol / l NaCl solution, 7-10 parts of soybean protein isolate, 0.1-0.2 parts of carboxymethylcellulose sodium, 0.01-0.013 parts of food-grade magnesium chloride, 4-5 parts of candied date pieces, 5-6 parts of aloe skins, 15-18 parts of walnut powder, 19-22 parts of strawberries, 2-2.6 parts of kendir leaves, 0.8-2.1 parts of Semen Euryales leaves and 1.4-2 parts of sweet osmanthus. The beef ball has chewy mouthfeel and overflowing strong aroma, and the kendir leaves, the Semen Euryales leaves, sweet osmanthus and other edible and medicinal materials added in the invention make the beef ball have the health efficacy of reducing the blood pressure and the blood fat, enhancing immunity, eliminating depression, invigorating blood circulation and nourishing faces, and relieving or neutralizing the effect of alcohol and protecting the liver.

The invention relates to a sweet potato residue cookie and a production method thereof and belongs to the technical field of food processing. Sweet potato residue cookie is utilized comprehensively, and the sweet potato residue cookie is made from main raw materials of the sweet potato residue and self-raising wheat flour, auxiliary materials of cream, eggs and xylitol, and additives of baking powder, fresh milk flavor powder, nano-calcium, polylysine and the like. Curing, modification and drying of the sweet potato residue are completed integrally, the technology is simple, rapid and energy saving, and nutritional ingredients of the sweet potato residue are preserved to the utmost degree; the sweet potato residue cookie high in fiber and calcium and free of sucrose, thereby being suitable for middle-aged and aged people and diabetic patients to eat.

The invention relates to snack industrialized preparation methods, particularly to a small oat Chinese walnut cookie. According to the technical scheme, the small oat Chinese walnut cookie is composed of the following components including, by weight, 150 parts of flour, 30 parts of oatmeal, 50 parts of white sugar, 50 parts of brown sugar, 80 parts of vegetable oil, 62 parts of egg liquid, 10 parts of baking powder and 10 parts of baking soda and is produced through the following steps of 1) batter mixing including mixing sieved flour, sieved baking powder, sieved baking soda and all the other materials slowly and uniformly into dry batter; 2) cookie base making including making the dry batter into small cookies with a diameter of 20 mm and a thickness of 10 mm and laying the small cookies at a mutual interval of slightly more than 20 mm on an ovenware lined with tinfoil; 3) baking including preheating an oven to 180 DEG C and baking the small cookies for 13 minutes. The small oat Chinese walnut cookie has the advantages that one kind of crispy and nutritious small oat Chinese walnut cookie is added to oat food, which is applicable to people who like oat flavor or rely on oat for health care and can be an option of Chinese walnut cookie taste lovers.

The invention provides potato staple food cake and a making method thereof. The potato staple food cake comprises, by weight, 20-50 parts of potato flour, 30-80 parts of high gluten flour, 80-240 parts of eggs, 0.1-1.5 parts of baking powder, 0.1-1.8 parts of edible slat; 80-135 parts of white sugar, 1-12 parts of milk powder, 3-10 parts of compound cake emulgator, 10-60 parts of edible oil, 5-35 parts of water, 10-40 parts of dried meat floss and 5-35 parts of watermelon seeds. According to the potato staple food cake, the potato four and whet flour are used cooperatively, compared with cake made of ordinary low-gluten wheat flour, the protein efficiency ratio can be improved, and the content of dietary fiber, vitamins and mineral substances is increased; because the potato flour contains natural phosphate groups, the water absorbing performance and the oil absorbing performance are good, after rehydration, rich natural fragrance is generated, and a smooth taste like bean paste is achieved; in this way, the staple food cake containing the potato flour has the light potato fragrance, compared with the cake made of the ordinary low-gluten wheat flour, the sensory quality is better, and the potato staple food cake is suitable for wide popularization.

The invention discloses a corn steamed sponge cake with qi invigorating and blood activating functions and a making method of the corn steamed sponge cake. The corn steamed sponge cake comprises, by weight, 4-8 parts of codonopsis pilosula, 5-8 parts of Chinese wolfberry, 5-10 parts of astragali radix, 5-10 parts of angelica sinensis, 10-20 parts of donkey-hide gelatin, 8-12 parts of bee honey, 120-160 parts of corn starch, 150-250 parts of self-raising flour, 4-6 parts of baking powder, 3 parts of yeast, 40-60 parts of egg white, 30-40 parts of white sugar and 100-150 parts of water. The made corn steamed sponge cake with the qi invigorating and blood activating functions has high edible effect and capable of invigorating qi and activating blood, reinforcing the kidney and regulating menstruation, dietetic invigoration value and economic value of the corn steamed sponge cake are increased, and the defects existing in a traditional pastry high-end market are made up for.

The invention discloses a coarse cereal cake and preparation method thereof. The cake is prepared by the materials with the weight portions as follows: 10 to 20 portions of wheatmeal, 5 to 12 portions of soybean meal, 5 to 10 portions of corn meal, 5 to 10 portions of black rice meal, 5 to 10 portions of rice meal, 10 to 30 portions of white granulated sugar, 30 to 40 portions of eggs, 1 to 3 portions of liquid glucose, 0.01 to 0.03 portion of dehydrogenation sodium acetate, 0.01 to 0.03 portion of ammonium bicarbonate, 0.01 to 0.03 portion of baking powder as well as 3 to 5 portions of water. The preparation method includes the steps: washing and airing soybean, corn, black rice and rice, and respectively milled (wheat milling) into flour and powdered sugar of 60 to 80 meshes; adding the powdered sugar, dehydrogenation sodium acetate and liquid glucose into the eggs according to proportion, beating through an eggbeater and then adding water to stir uniformly, adding the wheatmeal, soybean meal, corn meal, black rice meal and rice meal, and then stirring into uniform paste; pouring the paste into a cake die and feeding to a post-cure tunnel oven to bake for 12 to 18 minutes at an upper fire / lower fire temperature of 195 / 230 DEG C. The product has the characteristics of being soft, sweet, etc, and is beneficial for body heath for long-term eating.

The invention discloses a molding technology of baked foods, a production system for baked foods, and baked foods, and belongs to the technical field of food production. The molding technology of the baked foods comprises the following steps of successively performing quantitative feeding, vibrating-leveling, quantitative grouting, multi-stage transition baking, multi-station cooling and counting-boxing, and carrying out sealing and molding. The baked foods comprise the following raw materials in parts by weight: 40-50 parts of walnut kernels, 40-50 parts of spina date seeds, 1-3 parts of black sesame seeds, 4-5 parts of longan flesh, 90-100 parts of flour, 50-60 parts of butter, 20-30 parts of white sugar, 20-30 parts of brown sugar, 50-60 parts of eggs, 2-3 parts of baking powder, 4-5 parts of soda powder, and 120-140 parts of water. The invention has the following beneficial effects: the baked foods are rich in nutrition, and satisfies living needs of current people; moreover, production-line mass production is realized by the molding technology and the production system used for producing the baked foods so that production efficiency and production quality are improved with cost reduced.