CN103004919A - Chestnut cake - Google Patents
Chestnut cake Download PDFInfo
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- CN103004919A CN103004919A CN2011102861035A CN201110286103A CN103004919A CN 103004919 A CN103004919 A CN 103004919A CN 2011102861035 A CN2011102861035 A CN 2011102861035A CN 201110286103 A CN201110286103 A CN 201110286103A CN 103004919 A CN103004919 A CN 103004919A
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- chestnut
- cake
- fruit juice
- percent
- egg
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention provides chestnut cake, which is made by adding a certain amount of baking soda into raw materials of chestnuts, fruit juice, flour, eggs, sugar and water according to a certain proportion. The chestnut cake comprises the following raw materials in percentage by weight: 15 to 25 percent of chestnut, 5 to 10 percent of fruit juice, 20 to 40 percent of flour, 10 to 20 percent of egg, 2 to 6 percent of sugar, 0.1 to 1 percent of baking soda and the balance of water. The chestnut cake is made by the following steps of: adding proper amounts of ground chestnut, fruit juice, egg and sugar into a cake formula, and performing expansion, uniform mixing, die-filling and baking processes. The chestnut cake is purely natural green food, belongs to a substantially nontoxic substance, has a good mouth-feel and high amino acid content, vitamin content and trace element content, and contains rich nutritional components.
Description
Technical field
The present invention relates to a kind of cake, relate in particular to a kind of chestnut cake with health role.
Background technology
The cake of selling on the market now is of a great variety, but mostly be to form through overbaking with single flour, although certain health-care efficacy is arranged, and effect is single, can not in time replenish the trace element such as several amino acids, vitamin and calcium, iron, potassium of needed by human body.
Present Fruit cake just is placed on fruit the surface of cake, the nutriment in the fruit can not in time be absorbed by the body just discharged external.Nutriment in the fruit body extracted to make be convenient to cake, the rhythm of life that not only adapts to the modern can also make human body better be absorbed.
Summary of the invention
Goal of the invention: the object of the present invention is to provide a kind of chestnut cake, add simultaneously fruit juice making and form.
Technical scheme: the present invention relates to a kind of chestnut cake, it is characterized in that adopting chestnut, fruit juice, flour, egg, sugar and water is raw material, and adds that a certain amount of sodium bicarbonate processes according to a certain ratio; Raw material is taked following percentage by weight: chestnut 15-25%, fruit juice 5-10%, flour 20-40%, egg 10-20%, sugared 2-6%, and sodium bicarbonate 0.1-1%, surplus is water.
The preparation method of chestnut cake is characterized in that: making step is following to add an amount of chest nut powder, fruit juice, egg and sugar in the cake prescription, through dismissing, mix well, fill mould, baking process production.
Described fruit juice forms for one or more fruit squeeze.
Beneficial effect: the present invention is a kind of natural green food, belongs to basic innocuous substance, and mouthfeel is good, and nutritional labeling is abundant, amino acid, vitamin, micronutrient levels height.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment:
Embodiment 1
A kind of prescription of chestnut cake, adopting chestnut, fruit juice, flour, egg, sugar and water is raw material, and adds that a certain amount of sodium bicarbonate processes according to a certain ratio; Raw material is taked following percentage by weight: chestnut: 25% fruit juice: 10%, flour 40 %, egg 10 %, carbohydrate 2 %; Sodium bicarbonate 0.1%, surplus are water.
The preparation method of chestnut cake, it is suddenly as follows that system is made Walk: add an amount of chest nut powder, fruit juice, egg and sugar in the cake prescription, through dismissing, mix well, fill mould, baking process production.
Embodiment 2
A kind of prescription of chestnut cake, adopting chestnut, fruit juice, flour, egg, sugar and water is raw material, and adds that a certain amount of sodium bicarbonate processes according to a certain ratio; Raw material is taked following percentage by weight: chestnut: 15% fruit juice: 5%, flour 40 %, egg 20 %, carbohydrate 6%; Sodium bicarbonate 0.5%, surplus are water.
The preparation method of chestnut cake, it is suddenly as follows that system is made Walk: add an amount of chest nut powder, fruit juice, egg and sugar in the cake prescription, through dismissing, mix well, fill mould, baking process production.
Fruit juice among the above embodiment forms for one or more fruit squeeze.
The present invention is a kind of natural green food, belongs to basic innocuous substance, and mouthfeel is good, and nutritional labeling is abundant, amino acid, vitamin, micronutrient levels height.
Claims (3)
1. chestnut cake, it is characterized in that: adopting chestnut, fruit juice, flour, egg, sugar and water is raw material, and add that a certain amount of sodium bicarbonate processes according to a certain ratio, raw material is taked following percentage by weight: chestnut 15-25%, fruit juice 5-10%, flour 20-40%, egg 10-20%, carbohydrate 2-6%, sodium bicarbonate 0.1-1%, surplus is water.
2. a method for preparing chestnut cake claimed in claim 1 is characterized in that: carry out as follows: add an amount of chest nut powder, fruit juice, egg and sugar in the cake prescription, through dismissing, mix well, fill mould, baking process production.
3. a kind of chestnut cake fruit juice according to claim 1, it is characterized in that: described fruit juice forms for one or more fruit squeeze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102861035A CN103004919A (en) | 2011-09-24 | 2011-09-24 | Chestnut cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102861035A CN103004919A (en) | 2011-09-24 | 2011-09-24 | Chestnut cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103004919A true CN103004919A (en) | 2013-04-03 |
Family
ID=47954449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102861035A Pending CN103004919A (en) | 2011-09-24 | 2011-09-24 | Chestnut cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103004919A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103503966A (en) * | 2013-10-30 | 2014-01-15 | 杨小燕 | Cake |
| CN104738116A (en) * | 2015-04-24 | 2015-07-01 | 信阳农林学院 | Chinese chestnut cake preblend powder, Chinese chestnut cake and preparation method |
| CN104920556A (en) * | 2015-06-26 | 2015-09-23 | 苏亚平 | Chestnut cake and preparation method thereof |
| CN107148988A (en) * | 2017-07-26 | 2017-09-12 | 镇雄滇龙生态科技有限公司 | A kind of Chinese chestnut group and preparation method thereof |
-
2011
- 2011-09-24 CN CN2011102861035A patent/CN103004919A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103503966A (en) * | 2013-10-30 | 2014-01-15 | 杨小燕 | Cake |
| CN104738116A (en) * | 2015-04-24 | 2015-07-01 | 信阳农林学院 | Chinese chestnut cake preblend powder, Chinese chestnut cake and preparation method |
| CN104920556A (en) * | 2015-06-26 | 2015-09-23 | 苏亚平 | Chestnut cake and preparation method thereof |
| CN107148988A (en) * | 2017-07-26 | 2017-09-12 | 镇雄滇龙生态科技有限公司 | A kind of Chinese chestnut group and preparation method thereof |
| CN107148988B (en) * | 2017-07-26 | 2020-12-18 | 镇雄滇龙生态科技有限公司 | Chinese chestnut pie and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130403 |