Lily fresh flower cake

A flower cake and lily flower technology, applied in baking, baked food, food science, etc., can solve the problems of harm to human body, low nutritional value, bad taste, etc., and achieve the effect of good taste and good nutritional value

Inactive Publication Date: 2017-06-23
朱兴国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new type of bread called Lily Cakes was created from different materials like stones or grain that were ground into fine powder for making them easier to bite on their owners' tongue compared to traditional methods used today. These special types have excellent benefits such as high protein content, rich flavorings, and strong odors associated therewith.

Problems solved by technology

The technical problem addressed in this patented text relates to poorly flavored flowers that can be dangerous for humans because they lack certain ingredients like preservatives or other chemical compounds found within them.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of lily flower cake, said lily flower cake comprises by weight: 40 parts of stone-milled flour, 20 parts of lily flower, 10 parts of highland barley, 10 parts of raisin, 5 parts of tartary buckwheat, 1 part of honey, 1 part of peanut, The moisture content of lily flower is 30%, and the peanuts are fried and made into powder.

Embodiment 2

[0017] A kind of lily flower cake, described lily flower cake comprises by weight: 45 parts of stone-milled flour, 25 parts of lily flower, 15 parts of highland barley, 15 parts of raisin, 7 parts of tartary buckwheat, 3 parts of honey, 3 parts of peanut, The moisture content of lily flower is 35%, and the peanuts are fried and made into powder.

Embodiment 3

[0019] A kind of lily flower cake, described lily flower cake comprises by weight: 50 parts of stone-milled flour, 30 parts of lily flower, 20 parts of highland barley, 20 parts of raisin, 10 parts of tartary buckwheat, 5 parts of honey, 5 parts of peanut, The moisture content of lily flower is 35%, and the peanuts are fried and made into powder.

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PUM

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Abstract

The invention discloses a lily fresh flower cake comprising following materials in parts by weight: 40 to 50 parts of stone milled flour, 20 to 30 parts of lily, 10 to 20 parts of highland barley, 10 to 20 parts of raisins, 5 to 10 parts of buckwheat, 1 to 5 parts of honey and 1 to 5 parts of peanut. The stone milled flour, lilies, highland barley, raisins, buckwheat, honey and peanuts are mixed to make the lily fresh flower cakes which have good nutritional value and the unique fragrance of lily makes the cakes have better taste.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Application Information

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Owner 朱兴国
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