CN111034753A - Preparation process of quinoa sesame cake - Google Patents

Preparation process of quinoa sesame cake Download PDF

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Publication number
CN111034753A
CN111034753A CN201911208994.5A CN201911208994A CN111034753A CN 111034753 A CN111034753 A CN 111034753A CN 201911208994 A CN201911208994 A CN 201911208994A CN 111034753 A CN111034753 A CN 111034753A
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China
Prior art keywords
parts
quinoa
sesame
flour
baking
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CN201911208994.5A
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Chinese (zh)
Inventor
游新勇
李琼
周亚丽
张坤朋
蔡新
徐怀德
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Anyang Institute of Technology
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Anyang Institute of Technology
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Priority to CN201911208994.5A priority Critical patent/CN111034753A/en
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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
    • 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
    • A21D2/14—Organic oxygen compounds
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/34—Animal material
    • 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
    • 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
    • A21D2/364—Nuts, e.g. cocoa
    • 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
    • A21D2/366—Tubers, roots

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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)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses quinoa sesame cake which is prepared from the following raw materials in parts by weight: 100 parts of low-gluten wheat flour, 20-60 parts of quinoa flour, 5-15 parts of purple sweet potato flour, 40-60 parts of corn oil, 60 parts of eggs, 35-55 parts of powdered sugar, 20 parts of sesame, baking powder 1 and ammonium bicarbonate 1. The preparation process flow of the invention has simple operation, low cost and short production period, and the quinoa sesame cake prepared by the process flow has purple appearance, good glossiness, uniform color, uniform inner structure and crisp taste, has the unique nutrition and health care functions of the quinoa, has higher nutrition components, the hardness of 6.11N, the protein content of 17.25 percent, the fat content of 15.16 percent and the ash content of 1.59 percent, can meet the normal needs of human bodies, is suitable for the demands of people of different ages, and is suitable for large-scale production.

Description

Preparation process of quinoa sesame cake
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation process of quinoa sesame cakes.
Background
At present, from the living standard of people, people have brand-new understanding on the concept of desserts, and pay more attention to the nutritional ingredients and the value of the desserts, sesame crisps are one type of the desserts, the sesame crisps are desserts made of butter, low-gluten flour, powdered sugar, whole eggs and black (white) sesame and are common traditional special snacks, and the sesame crisps contain main nutritional ingredients such as protein, carbohydrate, fat and the like and are food with nutrition and health care effects.
In recent years, no matter which kind of people are favored by comprehensive food and deep-processed food, quinoa is one of important special grain resources of human beings and has higher nutritional value and unique health care function, and the quinoa contains egg qualities, fat and other trace elements required by human bodies and is low-sugar, high-energy and high-nutrition food; quinoa is balanced in nutrition, can be suitable for all people, is easy to enhance body immunity and resist diseases, and people gradually perceive that quinoa is combined with other coarse cereals in life regardless of edible value or medicinal value, so that not only can the flavor of food be improved, but also the nutrition provided by the food for human bodies is indirectly increased, and therefore, the research on the nutritional functional characteristics of quinoa and the production of related functional food are imperative.
Disclosure of Invention
The invention aims to provide a preparation process of quinoa sesame cakes, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the quinoa sesame cake is prepared from the following raw materials in parts by weight: 100 parts of low-gluten wheat flour, 20-60 parts of quinoa flour, 5-15 parts of purple sweet potato flour, 40-60 parts of corn oil, 60 parts of eggs, 35-55 parts of powdered sugar, 20 parts of sesame, baking powder 1 and ammonium bicarbonate 1.
As a further scheme of the invention: the quinoa sesame cake is prepared from the following raw materials in parts by weight: 100 parts of low-gluten wheat flour, 30-50 parts of quinoa flour, 7.5-12.5 parts of purple sweet potato flour, 45-55 parts of corn oil, 60 parts of eggs, 40-50 parts of powdered sugar, 20 parts of sesame, 1 part of baking powder and 1 part of ammonium bicarbonate.
As a still further scheme of the invention: the quinoa sesame cake is prepared from the following raw materials in parts by weight: 100 parts of low-gluten wheat flour, 40 parts of quinoa flour, 10 parts of purple sweet potato flour, 50 parts of corn oil, 60 parts of eggs, 45 parts of powdered sugar, 20 parts of sesame, 1 part of baking powder and 1 part of ammonium bicarbonate.
As a still further scheme of the invention: the low gluten wheat flour, the quinoa flour, the purple sweet potato flour, the corn oil, the eggs, the powdered sugar, the sesame, the baking powder and the ammonium bicarbonate are all edible products.
The preparation process of the quinoa sesame cake comprises the following steps:
(1) preparing raw materials: weighing the required raw materials of low-gluten wheat flour, quinoa flour, purple sweet potato flour, corn oil, eggs, powdered sugar, sesame, baking powder and ammonium bicarbonate according to the weight part ratio for later use;
(2) pretreatment: sieving low gluten wheat flour, quinoa flour and purple sweet potato flour respectively;
(3) size mixing: sequentially adding corn oil and powdered sugar into the egg liquid, stirring uniformly to make the mixture into a viscous state;
(4) dough preparation: sequentially adding baking powder, ammonium bicarbonate, sieved low gluten wheat flour, quinoa flour and purple sweet potato flour into the slurry, adding sesame, and stirring to obtain dough;
(5) and (3) refrigerating: placing the dough into a refrigerator for cold storage for 15 min;
(6) rolling: rolling the dough into a sheet with the thickness of 0.4 cm;
(7) molding: using a mould to manufacture sesame crisp raw blanks with consistent size, consistent patterns and consistent thickness, and brushing a layer of egg liquid on the surfaces of the sesame crisp raw blanks;
(8) baking: brushing a layer of oil on a baking tray for preheating, then putting the sesame crisp raw blank into the baking tray, and baking at a certain temperature;
(9) and (3) cooling: taking out the baked sesame cakes from the oven, and naturally cooling;
(10) packaging: and packaging the cooled and qualified finished product to obtain the product.
As a still further scheme of the invention: and (2) screening in the step (1) by using a 100-mesh screen.
As a still further scheme of the invention: and (3) during baking in the step (8), the upper fire temperature is 155-175 ℃, and the lower fire temperature is 135-155 ℃.
As a still further scheme of the invention: and (3) baking in the step (8) for 12-24 min.
Compared with the prior art, the invention has the beneficial effects that: the invention discloses a preparation process of quinoa sesame cake, which is simple in process flow operation, low in cost and short in production period, and the quinoa sesame cake prepared by the process flow is purple in appearance, good in glossiness, uniform in color and luster, uniform in inner structure, crisp in taste, has the unique nutrition and health care functions of quinoa, is high in nutritional ingredients, has the hardness of 6.11N, the protein content of 17.25%, the fat content of 15.16% and the ash content of 1.59%, can meet the normal needs of human bodies, is suitable for the demands of people of different ages, and is suitable for large-scale production.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the embodiment of the present invention, the first and second substrates,
example 1
The quinoa sesame cake is prepared from the following raw materials in parts by weight: 100g of low gluten wheat flour, 20g of quinoa powder, 5g of purple sweet potato powder, 40g of corn oil, 60g of eggs, 35g of powdered sugar, 20g of sesame, 1g of baking powder and 1g of ammonium bicarbonate.
Furthermore, the low gluten wheat flour, the quinoa flour, the purple sweet potato flour, the corn oil, the eggs, the sugar powder, the sesame, the baking powder and the ammonium bicarbonate are all edible products.
A preparation process of quinoa sesame cake comprises the following steps:
(1) preparing raw materials: weighing the required raw materials of low-gluten wheat flour, quinoa flour, purple sweet potato flour, corn oil, eggs, powdered sugar, sesame, baking powder and ammonium bicarbonate according to the weight part ratio for later use;
(2) pretreatment: sieving low gluten wheat flour, quinoa flour and purple sweet potato flour respectively;
(3) size mixing: sequentially adding corn oil and powdered sugar into the egg liquid, stirring uniformly to make the mixture into a viscous state;
(4) dough preparation: sequentially adding baking powder, ammonium bicarbonate, sieved low gluten wheat flour, quinoa flour and purple sweet potato flour into the slurry, adding sesame, and stirring to obtain dough;
(5) and (3) refrigerating: placing the dough into a refrigerator for cold storage for 15 min;
(6) rolling: rolling the dough into a sheet with the thickness of 0.4 cm;
(7) molding: using a mould to manufacture sesame crisp raw blanks with consistent size, consistent patterns and consistent thickness, and brushing a layer of egg liquid on the surfaces of the sesame crisp raw blanks; the egg liquid in the step can be measured according to personal preference, the egg liquid is not contained in the formula, and another egg liquid is taken, so that the egg liquid is less and inconvenient to weigh;
(8) baking: brushing a layer of oil on a baking tray for preheating, then putting the sesame crisp raw blank into the baking tray, and baking at a certain temperature; the oil in the step is not contained in the formula, and the oil is additionally taken, so that the oil is inconvenient to weigh due to less oil brushing;
(9) and (3) cooling: taking out the baked sesame cakes from the oven, and naturally cooling;
(10) packaging: and packaging the cooled and qualified finished product to obtain the product.
And further, sieving in the step (1) adopts a 100-mesh sieve.
Further, in the step (8), the temperature of the upper fire is 155 ℃ and the temperature of the lower fire is 135 ℃.
Further, the baking time in the step (8) is 12 min.
Example 2
The difference from the example 1 lies in different weight of each raw material, specifically 100g of low gluten wheat flour, 60g of quinoa flour, 15g of purple sweet potato flour, 60g of corn oil, 60g of eggs, 55g of sugar powder, 20g of sesame, 1g of baking powder and 1g of ammonium bicarbonate.
The preparation method is characterized in that the cold storage time is 16min, the rolling time is 0.5cm, and the baking time in the step (8) is 24min, wherein the upper fire temperature is 175 ℃, the lower fire temperature is 155 ℃.
Example 3
The difference from the example 1 lies in different weight of each raw material, specifically 100g of low gluten wheat flour, 30g of quinoa flour, 7.5g of purple sweet potato flour, 45g of corn oil, 60g of eggs, 40g of sugar powder, 20g of sesame, 1g of baking powder and 1g of ammonium bicarbonate.
The preparation method is characterized in that the cold storage time is 17min, the rolling time is 0.6cm, and the baking time in the step (8) is 15min, wherein the upper fire temperature is 160 ℃, the lower fire temperature is 140 ℃.
Example 4
The difference from the example 1 lies in different weight of each raw material, specifically 100g of low gluten wheat flour, 50g of quinoa flour, 12.5g of purple sweet potato flour, 55g of corn oil, 60g of eggs, 50g of sugar powder, 20g of sesame, 1g of baking powder and 1g of ammonium bicarbonate.
The preparation method is characterized in that the cold storage time is 18min, the rolling time is 0.5cm, and the baking time in the step (8) is 21min, wherein the upper fire temperature is 170 ℃, the lower fire temperature is 150 ℃.
Example 5
The difference from the example 1 lies in different weight of each raw material, specifically 100g of low gluten wheat flour, 40g of quinoa flour, 10g of purple sweet potato flour, 50g of corn oil, 60g of eggs, 45g of sugar powder, 20g of sesame, 1g of baking powder and 1g of ammonium bicarbonate.
The preparation method is characterized in that the cold storage time is 15min, the rolling time is 0.5cm, and the baking time in the step (8) is 18min, wherein the upper fire temperature is 165 ℃, the lower fire temperature is 145 ℃.
Example 6
The difference from the example 1 lies in different weight of each raw material, specifically 100g of low gluten wheat flour, 20g of quinoa flour, 15g of purple sweet potato flour, 60g of corn oil, 60g of eggs, 55g of sugar powder, 20g of sesame, 1g of baking powder and 1g of ammonium bicarbonate.
The preparation method is characterized in that the cold storage time is 16min, the rolling time is 0.4cm, and the baking time in the step (8) is 24min, wherein the upper fire temperature is 155 ℃, the lower fire temperature is 155 ℃.
Example 7
The difference from the example 1 lies in different weight of each raw material, specifically 100g of low gluten wheat flour, 60g of quinoa flour, 5g of purple sweet potato flour, 40g of corn oil, 60g of eggs, 35g of sugar powder, 20g of sesame, 1g of baking powder and 1g of ammonium bicarbonate.
The preparation method is characterized in that the cold storage time is 18min, the rolling time is 0.4cm, and the baking time in the step (8) is 12min, wherein the upper fire temperature is 175 ℃, the lower fire temperature is 135 ℃.
Example 8
The difference from the example 1 lies in different weight of each raw material, specifically 100g of low gluten wheat flour, 40g of quinoa flour, 10g of purple sweet potato flour, 40g of corn oil, 60g of eggs, 45g of sugar powder, 20g of sesame, 1g of baking powder and 1g of ammonium bicarbonate.
The preparation method is characterized in that the cold storage time is 17min, the rolling time is 0.4cm, and the baking time in the step (8) is 18min, wherein the upper fire temperature is 165 ℃, the lower fire temperature is 135 ℃.
Example 9
The difference from the example 1 lies in different weight of each raw material, specifically 100g of low gluten wheat flour, 55g of quinoa flour, 12g of purple sweet potato flour, 55g of corn oil, 60g of eggs, 35g of sugar powder, 20g of sesame, 1g of baking powder and 1g of ammonium bicarbonate.
The preparation method is characterized in that the cold storage time is 16min, the rolling time is 0.4cm, and the baking time in the step (8) is 20min, wherein the upper fire temperature is 170 ℃, the lower fire temperature is 150 ℃.
Example 10
The difference from the example 1 lies in different weight of each raw material, specifically 100g of low gluten wheat flour, 60g of quinoa flour, 15g of purple sweet potato flour, 40g of corn oil, 60g of eggs, 35g of sugar powder, 20g of sesame, 1g of baking powder and 1g of ammonium bicarbonate.
The preparation method is characterized in that the cold storage time is 18min, the rolling time is 0.5cm, and the baking time in the step (8) is 15min, wherein the upper fire temperature is 170 ℃, the lower fire temperature is 140 ℃.
Sensory evaluation
The products obtained in examples 1 to 10 were subjected to sensory evaluation by a panel of 10 persons.
Grading standard:
the sesame cake is mainly characterized in that the shape, color, taste and tissue state of the sesame cake are scored, and the score is 100, wherein the shape is 20, the color is 30, the taste is 30 and the tissue state is 20.
1. The form is as follows:
a. the appearance is complete, the surface is neat, the patterns are obvious, the size and the thickness are uniform, no large concave bottom exists, and the number is 16-20 minutes;
b. the appearance is basically complete, the surface is irregular, the patterns are basically obvious, the thickness is basically uniform, the deformation is not large, and the number of the patterns is 10-15 minutes;
c. incomplete appearance, continuous edges, irregular surface, unobvious patterns, serious deformation for <10 minutes.
2. Color:
a. the color is uniform, the surface is golden yellow, and the rest part is purple, and the color is 22-30 minutes;
b. the color is uniform, the surface is golden yellow, the rest part is purple, and the edge has a little over-scorching phenomenon, 15-21 minutes;
c. the color is obviously uneven, the patterns and the edges are darker, and the phenomenon of over-scorching is shown in the specification of <15 minutes.
3. The mouthfeel is as follows:
a. the quinoa flavor is obvious, the taste is loose, and the quinoa is sweet but not greasy and is 22-30 min;
b. the quinoa flavor is slight, the taste is crisp, the sweetness is moderate, and the sugar content is 15-21 min;
c. has no flavor of quinoa, is too hard to be eaten, has rough surface and is slightly light in taste, which is less than 15 points.
4. Organization state:
a. the section is layered, loose and porous, and has no larger holes for 16-20 minutes;
b. the structure is dispersed, the holes are different in size, and a few cracks are formed, and the number of the cracks is 10-15 min;
c. hard texture, coarse cross section, large cracks, large holes <10 minutes.
Sensory evaluation results: see Table 1 below
Figure 999554DEST_PATH_IMAGE001
From this, the product of example 5 was found to be the most suitable in form, color, texture and texture.
In conclusion, the chenopodium quinoa willd sesame cake prepared by the process flow is purple in appearance, good in glossiness, uniform in color and luster, uniform in inner texture and crisp in taste, has the unique nutrition and health care functions of chenopodium quinoa willd, is high in nutrition component, high in hardness of 6.11N, 17.25% of protein content, 15.16% of fat content and 1.59% of ash content, can meet the normal needs of human bodies, meets the requirements of people of different ages, and is suitable for large-scale production.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims (8)

1. The quinoa sesame cake is characterized in that: the feed is prepared from the following raw materials in parts by weight: 100 parts of low-gluten wheat flour, 20-60 parts of quinoa flour, 5-15 parts of purple sweet potato flour, 40-60 parts of corn oil, 60 parts of eggs, 35-55 parts of powdered sugar, 20 parts of sesame, baking powder 1 and ammonium bicarbonate 1.
2. The quinoa sesame cake as claimed in claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 100 parts of low-gluten wheat flour, 30-50 parts of quinoa flour, 7.5-12.5 parts of purple sweet potato flour, 45-55 parts of corn oil, 60 parts of eggs, 40-50 parts of powdered sugar, 20 parts of sesame, 1 part of baking powder and 1 part of ammonium bicarbonate.
3. The quinoa sesame cake as claimed in claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 100 parts of low-gluten wheat flour, 40 parts of quinoa flour, 10 parts of purple sweet potato flour, 50 parts of corn oil, 60 parts of eggs, 45 parts of powdered sugar, 20 parts of sesame, 1 part of baking powder and 1 part of ammonium bicarbonate.
4. The quinoa sesame cake as claimed in any one of claims 1 to 3, wherein the low gluten wheat flour, quinoa flour, purple sweet potato flour, corn oil, egg, sugar powder, sesame, baking powder and ammonium bicarbonate are all edible products.
5. The preparation process of the quinoa sesame cake according to any one of claims 1 to 4, wherein the specific preparation process of the quinoa sesame cake comprises the following steps:
(1) preparing raw materials: weighing the required raw materials of low-gluten wheat flour, quinoa flour, purple sweet potato flour, corn oil, eggs, powdered sugar, sesame, baking powder and ammonium bicarbonate according to the formula proportioning requirement for later use;
(2) pretreatment: sieving low gluten wheat flour, quinoa flour and purple sweet potato flour respectively;
(3) size mixing: sequentially adding corn oil and powdered sugar into the egg liquid, stirring uniformly to make the mixture into a viscous state;
(4) dough preparation: sequentially adding baking powder, ammonium bicarbonate, sieved low gluten wheat flour, quinoa flour and purple sweet potato flour into the slurry, adding sesame, and stirring to obtain dough;
(5) and (3) refrigerating: putting the dough into a refrigerator for refrigeration for 15-18 min;
(6) rolling: rolling the dough into a sheet with the thickness of 0.4-0.6 cm;
(7) molding: using a mould to manufacture sesame crisp raw blanks with consistent size, consistent patterns and consistent thickness, and brushing a layer of egg liquid on the surfaces of the sesame crisp raw blanks;
(8) baking: brushing a layer of oil on a baking tray for preheating, then putting the sesame crisp raw blank into the baking tray, and baking at a certain temperature;
(9) and (3) cooling: taking out the baked sesame cakes from the oven, and naturally cooling;
(10) packaging: and packaging the cooled and qualified finished product to obtain the product.
6. The preparation process of the quinoa sesame cake as claimed in claim 5, wherein the sieving in step (1) is performed with a 100-mesh sieve.
7. The preparation process of the quinoa sesame cake as claimed in claim 5, wherein the baking temperature in the step (8) is 155-175 ℃ and the lower temperature is 135-155 ℃.
8. The preparation process of the quinoa sesame cake as claimed in claim 5, wherein the baking time in the step (8) is 12-24 min.
CN201911208994.5A 2019-11-30 2019-11-30 Preparation process of quinoa sesame cake Withdrawn CN111034753A (en)

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Application publication date: 20200421