CN1826911A - Cake containing deep sea water - Google Patents
Cake containing deep sea water Download PDFInfo
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- CN1826911A CN1826911A CNA2005100333602A CN200510033360A CN1826911A CN 1826911 A CN1826911 A CN 1826911A CN A2005100333602 A CNA2005100333602 A CN A2005100333602A CN 200510033360 A CN200510033360 A CN 200510033360A CN 1826911 A CN1826911 A CN 1826911A
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- water
- cake
- ocean water
- deep ocean
- sea water
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Abstract
Cakes containing deep layer ocean water characterized in that the cakes comprise the constituents of (by weight percent) protein 40-50%, fine white sugar 30-42%, potassium hydrogen tartrate 0.5-0.625%, deep layer ocean water 3-5%, table salt 0.5-0.75%, special-purpose cake flour 15-18%, and a small amount of perfume compound, cake oil and salad oil.
Description
Technical field
The present invention relates to a kind of flour cake food, especially a kind of cake that contains deep ocean water.
Background technology
The flour product of Chu Shouing in the market, water in its manufacturing process is the water that utilizes after methods such as physics or chemistry are handled, be running water, mineral water, natural water, distilled water, pure water etc., because going from bad to worse of environment, these water resources are subjected to human industry or agriculture extensive pollution mostly.Have the taste and inanimate matter (mineral matter) the change problem of residual chlorine or bleaching powder as running water or underground water, and the contained mineral composition of mineral water or natural water belong to be difficult for decomposing, inactive states.If long-term excessive drink or the food of edible its production might cause metal poisoning, the serious health that jeopardizes; Pure water by running water is purified, processes such as purification, degerming make, and have almost removed all trace element and inorganic minerals to the human body beneficial by these technical process.And the water source quality of running water is uneven, alternate betwwen good and bad, and be first criterion through handling with safety, water quality and mouthfeel aspect are relatively poor.Therefore, utilize food (as the Flour product) quality of its making also to be affected, trophic factor is damaged.
The present invention makes the employed deep ocean water of cake and is meant the seawater of the depth of water below 900m, deep ocean water is in the ocean " no photosphere " that no sunlight enters, and away from influence and pollution from the chemical substance of human, land and atmosphere, its temperature is throughout the year below 10 ℃, stable in properties.Result according to research finds out that deep ocean water has following four big main features at least:
1) low-temperature stability: be not subjected to solar radiation, changeable unlike the sea surface coolant-temperature gage, deep water is temperature-resistant all the year round, is constant at about 8～10 ℃.
2) the abundant and maturity of composition: with sea surface water ratio, contain in the deep ocean water once bred life, to kind of inorganic salts and mineral matter (comprising trace element) surplus plant growth and the health all indispensable 90.Except its content is abundant, because these water flow in the bathypelagic of death " no photosphere " with the very long time, ectocine with taking place, not being subjected in unglazed cooperation, and therefore the composition of contained inorganic salts and mineral matter (comprising trace element) is very ripe, stable, is 100% hydrogen reduction water.
3) easy being absorbed by the body property: its water clusters was significantly less than the water clusters of land to deep ocean water under the powerful hydraulic pressure effect in deep-sea in 1 years.Its molecule is 165 to 180 degree in conjunction with the angle, is far longer than the water molecules angle of land, and to combine the angle extremely approximate with the molecule of moisture, blood in the human body, and therefore, this water clusters is absorption of human body extremely easily.In addition, the nutritional labeling that is dissolved with among the water clusters (inorganic salts and mineral matter) almost all exists with the dissociated ion form of activity under the powerful effect of deep sea hydraulic all the year round.Therefore, human body has also absorbed contained nutritional labeling (inorganic salts and mineral matter) when absorbing these hydrones.
4) aseptic spatter property: be in the deep water of ocean " no photosphere ",, itself also do not have the condition that generates bacteriums such as pathogen except away from the influence of human modern civilization and be not subjected to the pollution of land, Atmospheric Chemistry material, germ.Therefore, deep ocean water is the water of the aseptic nature that cleans very much, is the water of 100% " green ".
The various cakes that use deep ocean water to make, have cleaner, nutrition is abundanter, quality is better, the easier advantage that is absorbed by the body.
Summary of the invention
The invention discloses a kind of cake that contains with deep ocean water, used deep ocean water needs to soak into the film desalting processing by contrary, and hardness is controlled at below the 1000ppm.In the flour foods manufacturing process, utilize deep ocean water to replace used in the past running water, distilled water, pure water etc., can produce unique flavor, taste is better, nutritious, the cake that quality is superior.
A kind of cake that contains deep ocean water, be primarily characterized in that this cake comprises following several main component (mass percent): albumen 40%～50%, castor sugar 30%～42%, potassium hydrogen tartrate 0.5%～0.625%, deep ocean water 3%～5%, salt 0.5%～0.75%, tailored flour for cake 15%～18%, essence, cake oil and salad oil are a small amount of.
Basic manufacture craft of the present invention: batching → mixing batter → moulding → baking → finished product.
The specific embodiment
1. embodiment 1 opens egg, gets its protein part 350g and potassium hydrogen tartrate 5g, salt 5g, the hardness deep ocean water 30g below 1000, and middling speed is beaten to moist foaming; 2. in slowly adding 300g sugar 1., continue to beat to moist foaming with middling speed, it is a small amount of to add essence then; 3. the tailored flour for cake after at last 250g being sieved stirs evenly into egg at a slow speed and sticks with paste in adding 2.; 4. go into mold forming with hollow baking tray, before the egg of packing into was stuck with paste, baking tray was coated with one deck with salad oil at the mould inwall, so that the demoulding; 5. go into the baking box baking, last temperature is 190 ℃, and following temperature is 160 ℃, and stoving time is 20 minutes; 6. the cake back upside down of coming out of the stove is taken out from baking tray after cooling and is got final product.
Claims (1)
1, a kind of cake that contains deep ocean water, be primarily characterized in that this cake comprises following several main component (mass percent): albumen 40%～50%, castor sugar 30%～42%, potassium hydrogen tartrate 0.5%～0.625%, deep ocean water 3%～5%, salt 0.5%～0.75%, tailored flour for cake 15%～18%, essence, cake oil and salad oil are a small amount of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100333602A CN100496259C (en) | 2005-03-04 | 2005-03-04 | Cake containing deep sea water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100333602A CN100496259C (en) | 2005-03-04 | 2005-03-04 | Cake containing deep sea water |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1826911A true CN1826911A (en) | 2006-09-06 |
| CN100496259C CN100496259C (en) | 2009-06-10 |
Family
ID=36945610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100333602A Expired - Fee Related CN100496259C (en) | 2005-03-04 | 2005-03-04 | Cake containing deep sea water |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100496259C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524339A (en) * | 2011-12-31 | 2012-07-04 | 上海元祖梦果子有限公司 | Cake containing yeast glucan and lychee and preparation method |
| CN102715223A (en) * | 2012-07-18 | 2012-10-10 | 蒋泳 | Angelica keiskei health-care cake |
| CN101507442B (en) * | 2009-03-27 | 2012-11-28 | 武汉工业学院 | Premixing powder of cake and preparation method thereof |
| CN105432755A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Chiffon cake premixing powder and making method of chiffon cake |
| CN105767102A (en) * | 2016-05-21 | 2016-07-20 | 李建贤 | Method for making cucumis melo green tea cakes |
| CN105831220A (en) * | 2016-06-21 | 2016-08-10 | 李建贤 | Making method of sea water cake |
-
2005
- 2005-03-04 CN CNB2005100333602A patent/CN100496259C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507442B (en) * | 2009-03-27 | 2012-11-28 | 武汉工业学院 | Premixing powder of cake and preparation method thereof |
| CN102524339A (en) * | 2011-12-31 | 2012-07-04 | 上海元祖梦果子有限公司 | Cake containing yeast glucan and lychee and preparation method |
| CN102715223A (en) * | 2012-07-18 | 2012-10-10 | 蒋泳 | Angelica keiskei health-care cake |
| CN105432755A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Chiffon cake premixing powder and making method of chiffon cake |
| CN105767102A (en) * | 2016-05-21 | 2016-07-20 | 李建贤 | Method for making cucumis melo green tea cakes |
| CN105831220A (en) * | 2016-06-21 | 2016-08-10 | 李建贤 | Making method of sea water cake |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100496259C (en) | 2009-06-10 |
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