CN110050812A - A kind of red wine Cranberry cake and preparation method thereof - Google Patents
A kind of red wine Cranberry cake and preparation method thereof Download PDFInfo
- Publication number
- CN110050812A CN110050812A CN201910353709.2A CN201910353709A CN110050812A CN 110050812 A CN110050812 A CN 110050812A CN 201910353709 A CN201910353709 A CN 201910353709A CN 110050812 A CN110050812 A CN 110050812A
- Authority
- CN
- China
- Prior art keywords
- cranberry
- red wine
- cake
- snowflake
- filling
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- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of red wine Cranberry cake and preparation method thereof, red wine Cranberry cake includes the following raw material measured according to the mass fraction: 60-80 parts of red wine Cranberry skin, and 45-75 parts of snowflake filling, Cranberry is 5-15 parts dry, 3-10 parts of Chinese yam, 3-8 parts of highland barley, 2-6 parts of horseshoe.Present invention process advantages of simple, using Cranberry slurry as cake musculus cutaneus, the snowflake filling of Chinese yam, highland barley and horseshoe is added as cake stuffing in cooperation, the red wine Cranberry cake of production is in good taste, and acid sweet loose foam and delicious is full of nutrition, with good spleen benefiting and stimulating the appetite, stomach, the effect of tonify deficiency benefit health are cleared up.
Description
Technical field
The present invention relates to food production fields more particularly to a kind of red wine Cranberry cake and preparation method thereof.
Background technique
In people's daily life, various cakes emerge one after another, and become people and travel at home, receive lodgers to people
Indispensable food.For modern due to the aggravation of life style, the change of eating habit and environmental pollution, there is function in human body
It degenerates, while people subject each side's surface pressures such as society, work, life, life and health of overdrawing, body is in " inferior health "
State is easy to appear the situations such as tired, appetite is bad, with the continuous reinforcement of people's health care consciousness, the cake with health-care efficacy
Point product will gradually receive an acclaim.The production technology of current cake is improved, its mouthfeel more horn of plenty is made, in supplement human body
While needed nutrient matter, also has and increase appetite, promote the health-care efficacies such as digestion, nourishing the stomach body-building, there will be preferable society
It can benefit and economic benefit.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of red wine Cranberry cakes and preparation method thereof.
Technical solution of the present invention: a kind of red wine Cranberry cake, including the following raw material measured according to the mass fraction:
The red wine Cranberry skin includes navy bean, water, malt syrup, white granulated sugar, composite starch sugar, vegetable oil, camellia
Oil, margarine, yolk powder, grape wine, edible salt, food additives, xanthan gum, dehydroactic acid sodium, potassium sorbate；
The snowflake filling includes navy bean, white granulated sugar, water, milk powder, edible oil and fat product.
As a preferred solution of the present invention, the food additives include edible essence, edible pigment.
As a preferred solution of the present invention, the edible oil and fat product includes refining vegetable oil, water, butter, food
Use essence.
As a preferred solution of the present invention, the edible oil and fat product further includes beta carotene, dehydroactic acid sodium.
A kind of production method of red wine Cranberry cake described in claim 1, follows these steps to process:
(1) red wine Cranberry skin is made according to the ingredient of red wine Cranberry skin；
(2) snowflake filling is made according to the ingredient of snowflake filling；
(3) by the dry removal of impurities of Cranberry, cleaning, 2~3 times of pure water is added to enter in beater to be beaten, it is stand-by obtains Cranberry slurry；
(4) after Chinese yam, highland barley, horseshoe are cleaned after boiling 15 minutes, Cranberry slurry, Chinese yam, highland barley and horseshoe is added and avenged
Flower filling mixing；
(5) red wine Cranberry skin and fillings are made by raw cake by stuffing-wrapping machine；
(6) raw cake is toasted in the environment of 180-185 DEG C by hot-blast stove, toasts 30min；
(7) cooling, baked cake pollen pini is rolled into face, vacuum sterilization packaging is got product.
Through the above technical solutions, the beneficial effect of technical solution of the present invention is: present invention process advantages of simple, production speed
Degree is fast, and technical requirements are low, easy to spread, is suitable for industrialized production；The present invention using be added the red wine Cranberry skin of grape wine as
Cake musculus cutaneus, the snowflake filling of Chinese yam, highland barley and horseshoe is added as cake stuffing, in good taste, acid sweet loose foam and delicious is full of nutrition；
Kidney bean is added in red wine Cranberry skin, and delicate mouthfeel is soft, and has warming the middle warmer and descending qi, sharp stomach, the only function such as hiccup, kidney-nourishing complement
With hyperkalemia hyponatremia is well suited for heart disease, artery sclerosis, hyperlipidemia and avoids salt edible for patients；And red wine Cranberry skin is by drying
After roasting, in the fully penetrated cake musculus cutaneus of grape wine, keep cake sweeter, simultaneous with the slightly sour mouthfeel of grape wine, improves a poor appetite,
Grape wine can adjust the performance of metabolism simultaneously, promote blood circulation, prevent cholesterol from increasing, and have diuresis, excitation liver function
The effect of and preventing aging；Cranberry is starched in conjunction with snowflake filling, and cake stuffing is made to have the mouthfeel of sweet and sour taste, and mountain is added
Medicine, highland barley and horseshoe keep mouthfeel softer glutinous, Chinese yam can the loss of clearing heat and detoxicating, tonifying spleen and stomach, control that the deficiency of vital energy is weak, indigestion, and green
Highland barley contains a large amount of dietary fiber, can adjust deficiency of spleen-QI and stomach-QI；Horseshoe appetizing removing toxic substances, eliminate dyspepsia, be good for stomach, Chinese yam, highland barley and
Horseshoe cooperates, and has good spleen benefiting and stimulating the appetite, clears up stomach, the effect of tonify deficiency benefit health.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of red wine Cranberry cake, including the following raw material measured according to the mass fraction:
Wherein, the red wine Cranberry skin include navy bean, water, malt syrup, white granulated sugar, composite starch sugar, vegetable oil,
Camellia oil, margarine, yolk powder, grape wine, edible salt, food additives, xanthan gum, dehydroactic acid sodium, potassium sorbate；Institute
Stating snowflake filling includes navy bean, white granulated sugar, water, milk powder, edible oil and fat product.The food additives include edible essence, food
Use pigment.The edible oil and fat product includes refining vegetable oil, water, butter, essence for food.The edible oil and fat product also wraps
Include beta carotene, dehydroactic acid sodium.
Embodiment 2
A kind of red wine Cranberry cake, including the following raw material measured according to the mass fraction:
Wherein, the red wine Cranberry skin include navy bean, water, malt syrup, white granulated sugar, composite starch sugar, vegetable oil,
Camellia oil, margarine, yolk powder, grape wine, edible salt, food additives, xanthan gum, dehydroactic acid sodium, potassium sorbate；Institute
Stating snowflake filling includes navy bean, white granulated sugar, water, milk powder, edible oil and fat product.The food additives include edible essence, food
Use pigment.The edible oil and fat product includes refining vegetable oil, water, butter, essence for food.The edible oil and fat product also wraps
Include beta carotene, dehydroactic acid sodium.
Embodiment 3
A kind of red wine Cranberry cake, including the following raw material measured according to the mass fraction:
Wherein, the red wine Cranberry skin include navy bean, water, malt syrup, white granulated sugar, composite starch sugar, vegetable oil,
Camellia oil, margarine, yolk powder, grape wine, edible salt, food additives, xanthan gum, dehydroactic acid sodium, potassium sorbate；Institute
Stating snowflake filling includes navy bean, white granulated sugar, water, milk powder, edible oil and fat product.The food additives include edible essence, food
Use pigment.The edible oil and fat product includes refining vegetable oil, water, butter, essence for food.The edible oil and fat product also wraps
Include beta carotene, dehydroactic acid sodium.
Embodiment 1, embodiment 2 and embodiment 3 are made according to above-mentioned formula of following production method.Specifically press
The following steps processing:
(1) red wine Cranberry skin is made according to the formula of red wine Cranberry skin；
(2) snowflake filling is made according to the formula of snowflake filling；
(3) by the dry removal of impurities of Cranberry, cleaning, 2~3 times of pure water is added to enter in beater to be beaten, it is stand-by obtains Cranberry slurry；
(4) after Chinese yam, highland barley, horseshoe are cleaned after boiling 15 minutes, Cranberry slurry, Chinese yam, highland barley and horseshoe is added and avenged
Flower filling mixing；
(5) red wine Cranberry skin and fillings are made by raw cake by stuffing-wrapping machine；
(6) raw cake is toasted in the environment of 180-185 DEG C by hot-blast stove, toasts 30min；
(7) cooling, baked cake pollen pini is rolled into face, vacuum sterilization packaging is got product.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (5)
1. a kind of red wine Cranberry cake, which is characterized in that including the following raw material measured according to the mass fraction:
The red wine Cranberry skin includes navy bean, water, malt syrup, white granulated sugar, composite starch sugar, vegetable oil, camellia oil, people
Make cream, yolk powder, grape wine, edible salt, food additives, xanthan gum, dehydroactic acid sodium, potassium sorbate；
The snowflake filling includes navy bean, white granulated sugar, water, milk powder, edible oil and fat product.
2. red wine Cranberry cake according to claim 1, which is characterized in that the food additives include edible essence,
Edible pigment.
3. red wine Cranberry cake according to claim 1, which is characterized in that the edible oil and fat product includes refined vegetable
Oil, water, butter, essence for food.
4. red wine Cranberry cake according to claim 3, which is characterized in that the edible oil and fat product further includes β-Hu Luo
Bu Su, dehydroactic acid sodium.
5. a kind of production method of red wine Cranberry cake described in claim 1, which is characterized in that follow these steps to process:
(1) red wine Cranberry skin is made according to the ingredient of red wine Cranberry skin；
(2) snowflake filling is made according to the ingredient of snowflake filling；
(3) by the dry removal of impurities of Cranberry, cleaning, 2~3 times of pure water is added to enter in beater to be beaten, it is stand-by obtains Cranberry slurry；
(4) after Chinese yam, highland barley, horseshoe are cleaned after boiling 15 minutes, snowflake filling is added in Cranberry slurry, Chinese yam, highland barley and horseshoe
Mixing；
(5) red wine Cranberry skin and fillings are made by raw cake by stuffing-wrapping machine；
(6) raw cake is toasted in the environment of 180-185 DEG C by hot-blast stove, toasts 30min；
(7) cooling, baked cake pollen pini is rolled into face, vacuum sterilization packaging is got product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910353709.2A CN110050812A (en) | 2019-04-29 | 2019-04-29 | A kind of red wine Cranberry cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910353709.2A CN110050812A (en) | 2019-04-29 | 2019-04-29 | A kind of red wine Cranberry cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110050812A true CN110050812A (en) | 2019-07-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910353709.2A Pending CN110050812A (en) | 2019-04-29 | 2019-04-29 | A kind of red wine Cranberry cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493286A (en) * | 2020-11-03 | 2021-03-16 | 苏州稻香村食品有限公司 | Special cake and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440274A (en) * | 2010-10-13 | 2012-05-09 | 纪玉杰 | Manufacturing method of pastry filling |
| CN106417527A (en) * | 2016-10-20 | 2017-02-22 | 温顺群 | Jelly moon cakes, as well as preparation method and application thereof |
| CN108576155A (en) * | 2018-05-31 | 2018-09-28 | 安徽省和福堂茶叶有限公司 | A kind of preparation method of new type health moon cake |
| CN109169788A (en) * | 2018-11-08 | 2019-01-11 | 遵义医学院 | A kind of rose yam moon cake and preparation method |
-
2019
- 2019-04-29 CN CN201910353709.2A patent/CN110050812A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440274A (en) * | 2010-10-13 | 2012-05-09 | 纪玉杰 | Manufacturing method of pastry filling |
| CN106417527A (en) * | 2016-10-20 | 2017-02-22 | 温顺群 | Jelly moon cakes, as well as preparation method and application thereof |
| CN108576155A (en) * | 2018-05-31 | 2018-09-28 | 安徽省和福堂茶叶有限公司 | A kind of preparation method of new type health moon cake |
| CN109169788A (en) * | 2018-11-08 | 2019-01-11 | 遵义医学院 | A kind of rose yam moon cake and preparation method |
Non-Patent Citations (1)
| Title |
|---|
| I烘焙: "最详细桃山皮月饼制作教程，四种口味的桃山皮与内馅，另附私房包装大法", 《HTTPS://WWW.SOHU.COM/A/159297489_163522》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493286A (en) * | 2020-11-03 | 2021-03-16 | 苏州稻香村食品有限公司 | Special cake and making method thereof |
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: Room 301, building 15, 60 Weixin Road, Suzhou Industrial Park, Jiangsu Province, 215000 Applicant after: Suzhou Industrial Park Fandao Food Science and Technology Development Co.,Ltd. Address before: 215000 A401, 4th Floor, Weiting Science and Technology Venture Building, No. 8 Weizheng Road, Suzhou Industrial Park, Jiangsu Province Applicant before: Suzhou Industrial Park Fandao Food Science and Technology Development Co.,Ltd. |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190726 |