CN104115886A - Tailored flour for rice cakes and application thereof - Google Patents
Tailored flour for rice cakes and application thereof Download PDFInfo
- Publication number
- CN104115886A CN104115886A CN201410327581.XA CN201410327581A CN104115886A CN 104115886 A CN104115886 A CN 104115886A CN 201410327581 A CN201410327581 A CN 201410327581A CN 104115886 A CN104115886 A CN 104115886A
- Authority
- CN
- China
- Prior art keywords
- powder
- flour
- rice
- parts
- tailored flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a tailored flour for rice cakes and the application of the tailored flour on cake making. The tailored flour comprises main flour, baking powder and auxiliary materials. The raw materials of the main flour comprise one or more of rice, broken rice, millet, corn, black rice, red rice, sticky rice and starch rice. The baking powder mainly comprises di-sodium dihydrogen pyrophosphate, sodium bicarbonate, starch corn, monocalcium phosphate, potassium hydrogen tartrate, calcium carbonate and the like. The auxiliary materials comprise a sweetening agent, vegetable powder, fruit powder, sweet potato starch, modified starch, flour and the like. The tailored flour comprises, by weight, 100 parts of main flour, 0.01-5 parts of baking powder, and the auxiliary materials including 0.01-30 parts of the sweetening agent, 0-20 parts of vegetable powder, 0-20 parts of fruit powder, 0-20 parts of sweet potato starch, 0-10 parts of modified starch and 0-20 parts of flour.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of metric system cake tailored flour and application thereof.
Background technology
Along with the raising of people's living standard, various food is also more and more abundanter, and wherein various cakes also emerge in an endless stream.For making the raw meal of cake, also get more and more.
Patent document CN101507442A discloses a kind of premixing powder of cake, and the raw material of premixing powder of cake comprises tailored flour for cake, white soft sugar, egg-white powder, salt, baking powder, skimmed milk power, cornstarch, single battalion fat, powdered oil, tower tower powder, essence; Premixing powder of cake comprises A and B two bag powder, and wherein A bag powder raw material comprises egg-white powder and white soft sugar and salt and Ta Ta powder and single general fat and cornstarch and baking powder.
Rice has consumer objects widely, and protein wherein has hypoallergenic, and nutritive value is higher than wheat gluten, lysine content is higher than other cereal, form rationally, biological value and protein effectiveness are higher than in cereal being, are the best grain proteins of generally acknowledging.Patent document CN103222494A discloses a kind of metric system spongecake that comprises granulated sugar, rice meal, salt, paddy Ruan powder, baking powder, cake oil, vegetable oil, water and egg.
When cake is abundant, people's requirement is also complicated various.Along with the development of modern society, whether people, when focusing on the mouthfeel of cake, color and luster, are good for one's health and also more and more value cake.
Summary of the invention
In order to produce that taste and color is good and the cake that is of high nutritive value the invention provides a kind of metric system cake tailored flour and application thereof.
Metric system cake tailored flour of the present invention comprises major ingredient powder, baking powder and auxiliary material.
The raw material of major ingredient powder comprises rice, cracks rice, one or more in millet, corn, black rice, red rice, glutinous rice, rice starch.Wherein rice meal can adopt traditional wet grinding technique or other processing methods to produce, and rice starch adopts alkaline process or enzyme process to make.
Baking powder mainly comprises: Sodium Acid Pyrophosphate, sodium acid carbonate, cornstarch, calcium dihydrogen phosphate, potassium hydrogen tartrate, calcium carbonate etc., and can on market, buy and obtain.
Auxiliary material comprises sweetener, Vegetable powder, melon and fruit powder, potato powder, converted starch, flour etc.Wherein, sweetener comprises one or more in white granulated sugar, glycyrrhizin, xylitol; Vegetable powder comprises one or more in celery powder, carrot meal, leek powder, tomato powder, wheat seedling powder, spinach powder and ground seaweed; Melon and fruit powder comprises one or more in pumpkin powder, apple powder, strawberry powder, red date powder and wolfberry fruit powder; Potato powder comprises one or more in sweet potato flour, purple sweet potato powder and yam flour.
Metric system cake tailored flour of the present invention proportioning is by weight as follows:
A, major ingredient powder: 100 parts
B, baking powder: 0.01-5 part
C, auxiliary material: sweetener: 0.01-30 part
Vegetable powder: 0-20 part
Melon and fruit powder: 0-20 part
Potato powder: 0-20 part
Converted starch: 0-10 part
Flour: 0-20 part
Metric system cake tailored flour provided by the invention can be for making multiple cake, such as cake, flapjack, thin pancake etc.
The step of using metric system cake tailored flour of the present invention to prepare cake is as follows:
1, microwave is prepared metric system cake
(1) take tailored flour appropriate;
(2) take the egg with tailored flour equivalent, open and stir;
(3) tailored flour is added in the egg after stirring, rapid stirring is even;
(4) add vegetable oil, the weight ratio of vegetable oil and tailored flour is 10% to 40%, stirs;
(5) join the applicable mould of microwave, put into micro-wave oven, high fiery 1.5-2 minute.
The cake of take out making, shows faint yellowly, and cake thick flavor, is edible after cooling.
2, the standby metric system cake of cupcake mechanism
(1) take tailored flour appropriate;
(2) take the egg with tailored flour equivalent, open and stir;
(3) tailored flour is added in the egg after stirring, rapid stirring is even;
(4) add vegetable oil, the weight ratio of vegetable oil and tailored flour is 10% to 40%, stirs;
(5) join cupcake maker mould, close the lid, heating 6-7 minute.
The cake of take out making, shows faint yellow (do not add other and be color and luster auxiliary material), and cake thick flavor is edible after cooling.
Especially, before adding vegetable oil, add proper honey, the mass ratio of honey and tailored flour is 2% to 10%.Honey add color and luster and the sophistication that can improve product.
It is major ingredient that metric system cake tailored flour provided by the invention is used various metric system powder, can meet the people's that like meter grain taste.In addition, contained Vegetable powder, melon and fruit powder and the potato powder of auxiliary material in tailored flour can improve the color and luster of cake, more can attract consumer in the enthusiasm of family manufacture cake, also more can attract child's hobby.These Vegetable powder, melon and fruit powder and potato powder can help the nutrition that provides more balanced, complementary diets fiber, micro-raw element and mineral matter element etc. simultaneously.For example, pumpkin powder contains the abundant trace elements such as abundant carbohydrate, protein, dietary fiber, vitamin, carrotene, pectin and potassium, iron, magnesium, in addition the citrulling that pumpkin powder contains, arginine, some enzymes etc. are very useful to human body, and fat content is but very low.Pectin in pumpkin powder can delay the absorption of enteron aisle to sugar and lipid, neutralization, removing heavy metal of body and part agricultural chemicals, and can help liver, renal function to weaken the power of regeneration that patient strengthens liver and kidney cells.
In addition, utilize the cake unique flavors such as metric system cake that tailored flour of the present invention makes, flapjack, thin pancake, color and luster nature, nutrition more abundant balanced.
The specific embodiment
Below the technical scheme in the embodiment of the present invention is clearly and completely described, certainly, described embodiment is only exemplary embodiment of the present invention, rather than whole embodiment.Embodiment based in the present invention, the every other embodiment that those of ordinary skills can expect, belongs to the scope of protection of the invention.
Embodiment 1
The metric system cake tailored flour of making contains 100 parts, major ingredient powder, is respectively 50 parts of 50 parts of rice meals and corn flour; Baking powder 2 powder; 10 parts, 10 parts of white granulated sugars in auxiliary material, 10 parts of spinach powders, 10 parts of pumpkin powders, 10 parts of purple sweet potato powders, 5 parts of converted starches and flour.Take this tailored flour 500g; Take the egg 500g with tailored flour equivalent, open and stir; Tailored flour is added in the egg after stirring, and rapid stirring is even; Add 100g vegetable oil, stir; Join the applicable mould of microwave, put into micro-wave oven, high fire 2 minutes.The cake of take out making, shows faint yellowly, and cake thick flavor, is edible after cooling.
Embodiment 2
The metric system cake tailored flour of making contains 100 parts of glutinous rice flours; Baking powder 1 powder; 5 parts, 10 parts of white granulated sugars in auxiliary material, 5 parts of xylitols, 5 parts of carrot meals, 3 parts of celery powders, 2 parts of apple powders, 5 parts of red date powders, 5 parts of sweet potato flours, 5 parts of purple sweet potato powders, 2 parts of converted starches and flour.Take this tailored flour 1000g; Take the egg 1000g with tailored flour equivalent, open and stir; Tailored flour is added in the egg after stirring, and rapid stirring is even; Add 50g honey, stir; Add 250g vegetable oil, stir; Join cupcake maker mould, close the lid, heat 6 minutes.The cake of take out making, shows faint yellowly, and cake thick flavor, is edible after cooling.
The foregoing is only illustrative embodiment of the present invention, be not limited to the present invention, within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. a metric system cake tailored flour, is characterized in that, comprising:
Major ingredient powder, comprises rice, cracks rice, one or more in millet, corn, black rice, red rice, glutinous rice, rice starch;
Baking powder; And
Auxiliary material, comprises sweetener, Vegetable powder, melon and fruit powder, potato powder, converted starch and flour,
Wherein, described metric system cake tailored flour proportioning is by weight as follows:
A, major ingredient powder: 100 parts
B, baking powder: 0.01-5 part
C, auxiliary material: sweetener: 0.01-30 part
Vegetable powder: 0-20 part
Melon and fruit powder: 0-20 part
Potato powder: 0-20 part
Converted starch: 0-10 part
Flour: 0-20 part.
2. metric system cake tailored flour according to claim 1, is characterized in that, described sweetener comprises one or more in white granulated sugar, glycyrrhizin, xylitol.
3. metric system cake tailored flour according to claim 1, is characterized in that, described Vegetable powder comprises one or more in celery powder, carrot meal, leek powder, tomato powder, wheat seedling powder, spinach powder and ground seaweed.
4. metric system cake tailored flour according to claim 1, is characterized in that, described melon and fruit powder comprises one or more in pumpkin powder, apple powder, strawberry powder, red date powder and wolfberry fruit powder.
5. metric system cake tailored flour according to claim 1, is characterized in that, described potato powder comprises one or more in sweet potato flour, purple sweet potato powder and yam flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410327581.XA CN104115886A (en) | 2014-07-10 | 2014-07-10 | Tailored flour for rice cakes and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410327581.XA CN104115886A (en) | 2014-07-10 | 2014-07-10 | Tailored flour for rice cakes and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104115886A true CN104115886A (en) | 2014-10-29 |
Family
ID=51761696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410327581.XA Pending CN104115886A (en) | 2014-07-10 | 2014-07-10 | Tailored flour for rice cakes and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104115886A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814103A (en) * | 2015-05-18 | 2015-08-05 | 青岛海之星生物科技有限公司 | Organic sweet potato biscuit and preparation method thereof |
| CN105028547A (en) * | 2015-06-29 | 2015-11-11 | 广州市天惠食品有限公司 | Food leavening agent and preparation method thereof |
| CN105123849A (en) * | 2015-08-18 | 2015-12-09 | 上海元祖梦果子股份有限公司 | Anthocyanin containing rice with germ cake and preparation method thereof |
| CN105432748A (en) * | 2015-11-29 | 2016-03-30 | 李芹 | Salty and fragrant cake for discharging fire and nourishing heart and making method thereof |
| CN105475434A (en) * | 2015-12-08 | 2016-04-13 | 舟山市得法食品有限公司 | Cake and making method thereof |
| CN106819015A (en) * | 2015-11-30 | 2017-06-13 | 张恩林 | A kind of rich germanium jujube powder cake and its manufacture method |
| CN107692007A (en) * | 2017-11-02 | 2018-02-16 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of healthcare function rice cake |
| CN107801986A (en) * | 2017-09-28 | 2018-03-16 | 广西民族大学 | A kind of purple potato cake made of glutinous rice served cold in summer formula and preparation method thereof |
| CN110150352A (en) * | 2019-05-18 | 2019-08-23 | 上海早苗食品有限公司 | A kind of compounding leavening agent and preparation method thereof |
| CN110393200A (en) * | 2018-04-24 | 2019-11-01 | 张世华 | Cake original flavor powder and preparation method thereof, cake and preparation method thereof and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210428A (en) * | 2010-04-01 | 2011-10-12 | 李潮 | Sucrose-free fruit and vegetable rice flour and sucrose-free fruit and vegetable rice cakes and preparation process thereof |
| CN103749602A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Cake flour for improving immunity and preparation method thereof |
-
2014
- 2014-07-10 CN CN201410327581.XA patent/CN104115886A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210428A (en) * | 2010-04-01 | 2011-10-12 | 李潮 | Sucrose-free fruit and vegetable rice flour and sucrose-free fruit and vegetable rice cakes and preparation process thereof |
| CN103749602A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Cake flour for improving immunity and preparation method thereof |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814103A (en) * | 2015-05-18 | 2015-08-05 | 青岛海之星生物科技有限公司 | Organic sweet potato biscuit and preparation method thereof |
| CN105028547A (en) * | 2015-06-29 | 2015-11-11 | 广州市天惠食品有限公司 | Food leavening agent and preparation method thereof |
| CN105123849A (en) * | 2015-08-18 | 2015-12-09 | 上海元祖梦果子股份有限公司 | Anthocyanin containing rice with germ cake and preparation method thereof |
| CN105432748A (en) * | 2015-11-29 | 2016-03-30 | 李芹 | Salty and fragrant cake for discharging fire and nourishing heart and making method thereof |
| CN106819015A (en) * | 2015-11-30 | 2017-06-13 | 张恩林 | A kind of rich germanium jujube powder cake and its manufacture method |
| CN105475434A (en) * | 2015-12-08 | 2016-04-13 | 舟山市得法食品有限公司 | Cake and making method thereof |
| CN107801986A (en) * | 2017-09-28 | 2018-03-16 | 广西民族大学 | A kind of purple potato cake made of glutinous rice served cold in summer formula and preparation method thereof |
| CN107692007A (en) * | 2017-11-02 | 2018-02-16 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of healthcare function rice cake |
| CN110393200A (en) * | 2018-04-24 | 2019-11-01 | 张世华 | Cake original flavor powder and preparation method thereof, cake and preparation method thereof and preparation method thereof |
| CN110150352A (en) * | 2019-05-18 | 2019-08-23 | 上海早苗食品有限公司 | A kind of compounding leavening agent and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104115886A (en) | Tailored flour for rice cakes and application thereof | |
| CN103238644A (en) | Premix type cake mix | |
| CN105077216B (en) | A kind of processing method of the crisp instant food of black fungus | |
| CN106305902A (en) | Cordyceps sinensis biscuits and preparation method thereof | |
| JP2013507947A (en) | Substitute food in the form of bread-type cooked foods and spread-type seasonings | |
| CN103891847A (en) | Crisp potato biscuits with walnut grains added and making process thereof | |
| CN103070215B (en) | Instant nutritional dunking biscuit and making method thereof | |
| Joshi et al. | Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits | |
| CN103493866A (en) | Oxidized starch corn biscuit | |
| Kiin-Kabari et al. | Bioavailability of mineral nutrients in plantain based product enriched with Bambara groundnut protein concentrate | |
| CN104770658A (en) | Selenium-enriched wheat flour and flour for non-fried ripple noodle and ripple noodle | |
| Bunkar et al. | Studies on the optimization and development of functional instant kodo millet based porridge mix | |
| KR101530184B1 (en) | A protein enriched low calorie rice-cake and manufacturing method thereof | |
| CN105519637A (en) | Making method of red mushroom biscuits | |
| CN101152000A (en) | Sweet potato pastry containing selenium and method for making the same | |
| CN104256446A (en) | Preparation method of yoghourt potato dessert | |
| Pérez et al. | Roots, tubers, grains and bananas; flours and starches. utilization in the development of foods for conventional, celiac and phenylketonuric consumers. | |
| US20200205457A1 (en) | Non-Traditional legume protein products such as: The legume protein bars, legume chocolate chip cookies, and legume rice crispy squares, presents an easier way to get the plant fiber from the legumes into our diets | |
| Alim et al. | Development and characterization of composite wheat flour incorporated with psyllium husk (Plantago ovata) and peanut (Arachis hypogea) and sensory properties of composite flour noodles | |
| CN108244191A (en) | A kind of preparation method of tangerine perfume (or spice) potato shortcake | |
| Al-Tamim | Effect of cake fortified with pineapple consumption on hyperuricemic rats | |
| Al-Moalem | Utilization of Date Pulp (Phoenix dactylifera L.) as a Natural Source for Producing Functional Cake Products | |
| CN103548911A (en) | Premixed flour for pineapple cookies | |
| CN105594794A (en) | Shortening dried peeled shrimp pies | |
| CN104431745A (en) | Multi-taste coarse cereal rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141029 |
|
| RJ01 | Rejection of invention patent application after publication |