CN114027342A - Cake formula with improved protein ingredients and processing technology - Google Patents
Cake formula with improved protein ingredients and processing technology Download PDFInfo
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- CN114027342A CN114027342A CN202111312046.3A CN202111312046A CN114027342A CN 114027342 A CN114027342 A CN 114027342A CN 202111312046 A CN202111312046 A CN 202111312046A CN 114027342 A CN114027342 A CN 114027342A
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 24
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 24
- 239000004615 ingredient Substances 0.000 title claims abstract description 18
- 238000012545 processing Methods 0.000 title claims abstract description 12
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 72
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 72
- 239000000843 powder Substances 0.000 claims abstract description 59
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 56
- 235000013312 flour Nutrition 0.000 claims abstract description 40
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 37
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000014103 egg white Nutrition 0.000 claims abstract description 36
- 210000000969 egg white Anatomy 0.000 claims abstract description 36
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 36
- 229920002261 Corn starch Polymers 0.000 claims abstract description 34
- 239000008120 corn starch Substances 0.000 claims abstract description 34
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 33
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 29
- 235000014121 butter Nutrition 0.000 claims abstract description 28
- 239000004455 soybean meal Substances 0.000 claims abstract description 23
- 235000013618 yogurt Nutrition 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 239000000126 substance Substances 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 239000006027 corn-soybean meal Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 3
- 230000008569 process Effects 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 23
- 238000000227 grinding Methods 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 16
- 239000006261 foam material Substances 0.000 claims description 15
- 235000013601 eggs Nutrition 0.000 claims description 13
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- 238000009472 formulation Methods 0.000 claims 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 10
- 235000012000 cholesterol Nutrition 0.000 abstract description 5
- 230000009471 action Effects 0.000 abstract description 3
- 230000000144 pharmacologic effect Effects 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 description 15
- 244000068988 Glycine max Species 0.000 description 7
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- 229930006000 Sucrose Natural products 0.000 description 2
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Images
Classifications
-
- 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
- A21D2/362—Leguminous plants
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein 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
- 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
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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)
- Botany (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the field of cake processing, in particular to a cake formula with improved protein ingredients, which is characterized by comprising the following components in parts by weight: comprises (by mass percent): 10-15% of low-gluten flour, 5-10% of corn starch, 5-10% of soybean meal, 1-3% of honeysuckle powder, 20-30% of yoghourt, 10-18% of butter, 5-10% of white granulated sugar, 8-12% of egg white and 8-12% of egg yolk, and the process comprises the following steps: s1: pretreating low-gluten flour, corn starch, soybean meal and honeysuckle powder; s2: processing yoghourt and butter; s3: white granulated sugar, egg white and egg yolk; s4: mixing the standby materials in the first step, the second step and the third step; s5: baking the cake; according to the invention, the ratio of the egg white to the egg yolk is improved, so that the content of substances such as cholesterol in the cake is effectively prevented from being too high, the honeysuckle powder is added into the cake, so that the overall taste of the cake is improved through the sweet taste of the honeysuckle powder, and the purpose of cooling and refreshing the cake is achieved through the pharmacological action of the honeysuckle.
Description
Technical Field
The invention relates to the technical field related to cake processing, in particular to a cake formula with improved protein ingredients and a processing technology.
Background
The cake is an ancient western-style pastry and is generally made by an oven, and the cake takes eggs, white sugar and wheat flour as main raw materials. Takes milk, fruit juice, milk powder, sachet, salad oil, water, shortening and baking powder as auxiliary materials. After stirring, conditioning and baking, a sponge-like snack is produced, which is usually sweet, typically a cake made in a baked manner. The materials of the cake mainly comprise flour, sweetening agent (usually sucrose), binding agent (usually egg, which can be replaced by gluten and starch by vegetarian), shortening (usually beef tallow or artificial beef tallow, which can be replaced by concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder), but the traditional cake has lower protein content and the yolk of the egg has higher content of substances such as cholesterol, etc., so that the health of the cake is affected by overeating the cake.
Disclosure of Invention
The invention aims to provide a cake formula with improved protein ingredients and a processing technology thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a cake formula with improved protein ingredients comprises (by mass percent):
10-15% of low-gluten flour;
5-10% of corn starch;
5-10% of soybean meal;
1-3% of honeysuckle powder, wherein the honeysuckle powder is a powder body formed by grinding cleaned and dried honeysuckle through a grinding device;
20-30% of yoghourt;
10-18% of butter;
5-10% of white granulated sugar;
8-12% of egg white;
8-12% of egg yolk.
13 of low-gluten flour;
9% of corn starch;
9% of soybean meal;
2 percent of honeysuckle powder, which is a powder body formed by grinding cleaned and dried honeysuckle by a grinding device;
25% of yoghourt;
15% of butter;
7% of white granulated sugar;
8% of egg white;
12 percent of egg yolk.
13 of low-gluten flour;
9% of corn starch;
9% of soybean meal;
2 percent of honeysuckle powder, which is a powder body formed by grinding cleaned and dried honeysuckle by a grinding device;
25% of yoghourt;
15% of butter;
7% of white granulated sugar;
10% of egg white;
10 percent of egg yolk.
Preferably, low gluten flour 13;
9% of corn starch;
9% of soybean meal;
2 percent of honeysuckle powder, which is a powder body formed by grinding cleaned and dried honeysuckle by a grinding device;
25% of yoghourt;
15% of butter;
7% of white granulated sugar;
12% of egg white;
8 percent of egg yolk.
Preferably, the low-gluten flour, the corn starch, the soybean flour and the honeysuckle powder are respectively sieved by a screen mesh, and then the low-gluten flour, the corn starch, the soybean flour and the honeysuckle powder are uniformly mixed together.
Preferably, the yoghourt is filtered by a high-density mesh filter screen, and the butter is extruded to form a fine and smooth mass structure.
Preferably, the white granulated sugar, the egg white and the egg yolk are mixed and then processed by an egg beater to form a foam material.
A cake processing technology with improved protein ingredients comprises the following steps:
s1: screening low-gluten flour, corn starch, soybean meal and honeysuckle powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;
s2: filtering yogurt with a high-density mesh filter screen, taking out for later use, putting butter into a bowl with a spoon, and mashing the butter for later use;
s3: adding white granulated sugar, egg white and egg yolk into a bowl, continuously stirring the white granulated sugar, the egg white and the egg yolk by an egg beater until the white granulated sugar, the egg white and the egg yolk are mixed to form a foam material structure, stopping stirring, and taking the foam material structure for later use;
s4: adding the whole raw materials processed for later use in the first step, the second step and the third step into a container for mixing, fully stirring and mixing the raw materials until the raw materials form a viscous colloidal substance, and standing the viscous colloidal substance for later use;
s5: adding the materials obtained in the fourth step into a cake mould, opening the oven, preheating for 5 minutes at the temperature of 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is completed, taking out the cake mould after baking for 40 minutes at medium fire, cooling, and demoulding the formed cake.
Compared with the prior art, the invention has the beneficial effects that: according to the formula, the soybean flour is added into the raw materials, so that the protein content of the cake is effectively increased, the mixture ratio of the egg white to the egg yolk is improved, the phenomenon that the cake is too high in cholesterol and other substances is effectively avoided, the cake is too much eaten, the health of people is affected is avoided, the honeysuckle powder is added into the cake, the overall taste of the cake is improved through the sweet taste of the honeysuckle powder, the fragrance of the cake is good, the purpose of cooling and refreshing is achieved through the pharmacological action of the honeysuckle, and the cake has a certain health-preserving effect.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
Example one
The invention provides a technical scheme that: a cake formula with improved protein ingredients comprises (by mass percent):
13 of low-gluten flour;
9% of corn starch;
9% of soybean meal;
2 percent of honeysuckle powder, which is a powder body formed by grinding cleaned and dried honeysuckle by a grinding device;
25% of yoghourt;
15% of butter;
7% of white granulated sugar;
8% of egg white;
12 percent of egg yolk.
The cake formula comprises the following components of low-gluten flour, corn starch, soybean powder and honeysuckle powder, wherein the low-gluten flour, the corn starch, the soybean powder and the honeysuckle powder are respectively screened through a screen mesh, then the low-gluten flour, the corn starch, the soybean powder and the honeysuckle powder are uniformly mixed together, yogurt is filtered through a high-density mesh filter screen, and butter is extruded to form a fine and smooth dough-packed structure, and the cake formula is characterized in that: white granulated sugar, egg white and egg yolk are mixed and then processed by an egg beater to form a foam material.
A cake processing technology with improved protein ingredients is characterized by comprising the following steps:
s1: screening low-gluten flour, corn starch, soybean meal and honeysuckle powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;
s2: filtering yogurt with a high-density mesh filter screen, taking out for later use, putting butter into a bowl with a spoon, and mashing the butter for later use;
s3: adding white granulated sugar, egg white and egg yolk into a bowl, continuously stirring the white granulated sugar, the egg white and the egg yolk by an egg beater until the white granulated sugar, the egg white and the egg yolk are mixed to form a foam material structure, stopping stirring, and taking the foam material structure for later use;
s4: adding the whole raw materials processed for later use in the first step, the second step and the third step into a container for mixing, fully stirring and mixing the raw materials until the raw materials form a viscous colloidal substance, and standing the viscous colloidal substance for later use;
s5: adding the materials obtained in the fourth step into a cake mould, opening the oven, preheating for 5 minutes at the temperature of 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is completed, taking out the cake mould after baking for 40 minutes at medium fire, cooling, and demoulding the formed cake.
Example two
The invention provides a technical scheme that: a cake formula with improved protein ingredients comprises (by mass percent):
13 of low-gluten flour;
9% of corn starch;
9% of soybean meal;
2 percent of honeysuckle powder, which is a powder body formed by grinding cleaned and dried honeysuckle by a grinding device;
25% of yoghourt;
15% of butter;
7% of white granulated sugar;
10% of egg white;
10 percent of egg yolk.
Wherein, the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder are respectively screened by a screen mesh, and then the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder are evenly mixed together.
The yoghourt is filtered by a high-density mesh filter screen, and the butter is extruded to form a fine and smooth mass structure.
White granulated sugar, egg white and egg yolk are mixed and then processed by an egg beater to form a foam material.
A cake processing technology with improved protein ingredients is characterized by comprising the following steps:
s1: screening low-gluten flour, corn starch, soybean meal and honeysuckle powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;
s2: filtering yogurt with a high-density mesh filter screen, taking out for later use, putting butter into a bowl with a spoon, and mashing the butter for later use;
s3: adding white granulated sugar, egg white and egg yolk into a bowl, continuously stirring the white granulated sugar, the egg white and the egg yolk by an egg beater until the white granulated sugar, the egg white and the egg yolk are mixed to form a foam material structure, stopping stirring, and taking the foam material structure for later use;
s4: adding the whole raw materials processed for later use in the first step, the second step and the third step into a container for mixing, fully stirring and mixing the raw materials until the raw materials form a viscous colloidal substance, and standing the viscous colloidal substance for later use;
s5: adding the materials obtained in the fourth step into a cake mould, opening the oven, preheating for 5 minutes at the temperature of 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is completed, taking out the cake mould after baking for 40 minutes at medium fire, cooling, and demoulding the formed cake.
EXAMPLE III
The invention provides a technical scheme that: a cake formula with improved protein ingredients comprises (by mass percent):
13 of low-gluten flour;
9% of corn starch;
9% of soybean meal;
2 percent of honeysuckle powder, which is a powder body formed by grinding cleaned and dried honeysuckle by a grinding device;
25% of yoghourt;
15% of butter;
7% of white granulated sugar;
12% of egg white;
8 percent of egg yolk.
Wherein, the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder are respectively screened by a screen mesh, and then the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder are evenly mixed together.
The yoghourt is filtered by a high-density mesh filter screen, and the butter is extruded to form a fine and smooth mass structure.
White granulated sugar, egg white and egg yolk are mixed and then processed by an egg beater to form a foam material.
The processing technology of the cake with the improved protein ingredients is characterized by comprising the following steps:
s1: screening low-gluten flour, corn starch, soybean meal and honeysuckle powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;
s2: filtering yogurt with a high-density mesh filter screen, taking out for later use, putting butter into a bowl with a spoon, and mashing the butter for later use;
s3: adding white granulated sugar, egg white and egg yolk into a bowl, continuously stirring the white granulated sugar, the egg white and the egg yolk by an egg beater until the white granulated sugar, the egg white and the egg yolk are mixed to form a foam material structure, stopping stirring, and taking the foam material structure for later use;
s4: adding the whole raw materials processed for later use in the first step, the second step and the third step into a container for mixing, fully stirring and mixing the raw materials until the raw materials form a viscous colloidal substance, and standing the viscous colloidal substance for later use;
s5: adding the materials obtained in the fourth step into a cake mould, opening the oven, preheating for 5 minutes at the temperature of 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is completed, taking out the cake mould after baking for 40 minutes at medium fire, cooling, and demoulding the formed cake.
Through carrying out the contrast experiment to above-mentioned three group embodiments, can discover, three group embodiments all can provide a cake of protein ingredient improvement, discover through the contrast experiment, the cake bulk strength that a protein ingredient improved of embodiment one made is relatively poor, and cholesterol content is higher, the cake bulk strength that a protein ingredient improved of embodiment two made is higher, and the taste is better, its cake softness of cake of a protein ingredient improved of embodiment three is lower, from this can know, embodiment two effects is best.
The cake is reasonable in structural design, the soybean flour is added into the raw materials according to the formula, so that the protein content of the cake is effectively increased, the mixture ratio of the egg white to the egg yolk is improved, the phenomenon that the cake is too high in cholesterol and other substances is effectively avoided, the cake is too much eaten, the body health of people is affected, the honeysuckle powder is added into the cake, the overall taste of the cake is improved through the sweet taste of the honeysuckle powder, the cake is good in fragrance, the purpose of cooling and refreshing is achieved through the pharmacological action of the honeysuckle, the cake has a certain health-preserving effect, and the consumption concept that consumers seek healthy life at present is better adapted.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A cake formula with improved protein ingredients, which is characterized in that: comprises (by mass percent):
10-15% of low-gluten flour;
5-10% of corn starch;
5-10% of soybean meal;
1-3% of honeysuckle powder, wherein the honeysuckle powder is a powder body formed by grinding cleaned and dried honeysuckle through a grinding device;
20-30% of yoghourt;
10-18% of butter;
5-10% of white granulated sugar;
8-12% of egg white;
8-12% of egg yolk.
2. The protein ingredient-modified cake formulation of claim 1, wherein: comprises (by mass percent):
13 of low-gluten flour;
9% of corn starch;
9% of soybean meal;
2 percent of honeysuckle powder, which is a powder body formed by grinding cleaned and dried honeysuckle by a grinding device;
25% of yoghourt;
15% of butter;
7% of white granulated sugar;
8% of egg white;
12 percent of egg yolk.
3. The protein ingredient-modified cake formulation of claim 1, wherein: comprises (by mass percent):
13 of low-gluten flour;
9% of corn starch;
9% of soybean meal;
2 percent of honeysuckle powder, which is a powder body formed by grinding cleaned and dried honeysuckle by a grinding device;
25% of yoghourt;
15% of butter;
7% of white granulated sugar;
10% of egg white;
10 percent of egg yolk.
4. The protein ingredient-modified cake formulation of claim 1, wherein: comprises (by mass percent):
13 of low-gluten flour;
9% of corn starch;
9% of soybean meal;
2 percent of honeysuckle powder, which is a powder body formed by grinding cleaned and dried honeysuckle by a grinding device;
25% of yoghourt;
15% of butter;
7% of white granulated sugar;
12% of egg white;
8 percent of egg yolk.
5. The protein ingredient-modified cake formulation of claim 1, wherein: the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder are respectively screened by a screen mesh, and then the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder are uniformly mixed together.
6. The protein ingredient-modified cake formulation of claim 1, wherein: the yoghourt is filtered by a high-density mesh filter screen, and the butter is extruded to form a fine and smooth mass structure.
7. The protein ingredient-modified cake formulation of claim 1, wherein: the white granulated sugar, the egg white and the egg yolk are mixed and then processed by an egg beater to form a foam material.
8. A process for processing a protein-modified cake as claimed in any one of claims 1 to 7, which comprises the steps of:
s1: screening low-gluten flour, corn starch, soybean meal and honeysuckle powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean meal and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;
s2: filtering yogurt with a high-density mesh filter screen, taking out for later use, putting butter into a bowl with a spoon, and mashing the butter for later use;
s3: adding white granulated sugar, egg white and egg yolk into a bowl, continuously stirring the white granulated sugar, the egg white and the egg yolk by an egg beater until the white granulated sugar, the egg white and the egg yolk are mixed to form a foam material structure, stopping stirring, and taking the foam material structure for later use;
s4: adding the whole raw materials processed for later use in the first step, the second step and the third step into a container for mixing, fully stirring and mixing the raw materials until the raw materials form a viscous colloidal substance, and standing the viscous colloidal substance for later use;
s5: adding the materials obtained in the fourth step into a cake mould, opening the oven, preheating for 5 minutes at the temperature of 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is completed, taking out the cake mould after baking for 40 minutes at medium fire, cooling, and demoulding the formed cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111312046.3A CN114027342A (en) | 2021-11-08 | 2021-11-08 | Cake formula with improved protein ingredients and processing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111312046.3A CN114027342A (en) | 2021-11-08 | 2021-11-08 | Cake formula with improved protein ingredients and processing technology |
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| CN114027342A true CN114027342A (en) | 2022-02-11 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744024A (en) * | 2010-02-09 | 2010-06-23 | 北票市海丰食品有限公司 | Coarse cereal cake and preparation method thereof |
| CN105433287A (en) * | 2015-11-04 | 2016-03-30 | 刘福敏 | Liquid food used as meal replacement |
| CN108013098A (en) * | 2018-01-15 | 2018-05-11 | 佛山市日可威食品科技研究院（普通合伙） | A kind of diet yogurt cake and preparation method thereof |
| CN111387237A (en) * | 2020-03-20 | 2020-07-10 | 吗哪烘焙原料(临沂)有限公司 | Egg separation and dough scalding-free premixed flour for seed scalding chiffon cake and using method thereof |
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2021
- 2021-11-08 CN CN202111312046.3A patent/CN114027342A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744024A (en) * | 2010-02-09 | 2010-06-23 | 北票市海丰食品有限公司 | Coarse cereal cake and preparation method thereof |
| CN105433287A (en) * | 2015-11-04 | 2016-03-30 | 刘福敏 | Liquid food used as meal replacement |
| CN108013098A (en) * | 2018-01-15 | 2018-05-11 | 佛山市日可威食品科技研究院（普通合伙） | A kind of diet yogurt cake and preparation method thereof |
| CN111387237A (en) * | 2020-03-20 | 2020-07-10 | 吗哪烘焙原料(临沂)有限公司 | Egg separation and dough scalding-free premixed flour for seed scalding chiffon cake and using method thereof |
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Application publication date: 20220211 |