Instant fresh cake produced from hydrophilic materials and method for producing the same

A hydrophilic and material technology, applied in food preparation, food science, application, etc., can solve the problems of easy rejuvenation and short shelf life of food

Active Publication Date: 2009-01-28
DALIAN SHOUTONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of easy retrogradation and short shelf life of instant cakes, the invention provides a method for making instant fresh cakes with hydrophilic materials, which can not only improve product quality, but also extend shelf life 1 times, shorter production time, and healthier, faster and safer

Method used

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  • Instant fresh cake produced from hydrophilic materials and method for producing the same
  • Instant fresh cake produced from hydrophilic materials and method for producing the same
  • Instant fresh cake produced from hydrophilic materials and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014]

[0015] The operation method of cake dough:

[0016] 1. Stir for the first time: first pour the glutinous rice flour and water into the dough mixer and stir for about 20 minutes.

[0017] 2. Pour into the tray: Pour the above ingredients into 4 steaming trays (the size is about 60×40×5cm) and spread them out.

[0018] 3. Steaming: Put the raw material tray into the steaming cabinet for steaming, and it will take 45 minutes from the time of boiling (steaming).

[0019] 4. Gelatinization of konjac flour: add water 2 Heat to boiling, pour in the diluted konjac powder, stir while heating, until it boils again, remove from the heat when the material liquid is uniform, and cool down for later use.

[0020] 5. Secondary stirring: Pour the steamed clinker into the dough mixer, accurately measure the amount of white sugar, caramel, and konjac paste, and put it into the dough mixer, and stir for 5 minutes. The dough that is stirred contains 8 kilograms of glutinous rice fl...

Embodiment 2

[0023]

[0024] The operation method of cake dough:

[0025] 1. Stir for the first time: first accurately measure the amount of glutinous rice flour and water, pour it into the dough mixer, and stir for about 25 minutes.

[0026] 2. Pour into the plate: Pour the above ingredients evenly into 4 steaming plates (size about 60×40×5cm), and spread them evenly.

[0027] 3. Steaming: Put the raw material tray into the steaming cabinet and steam it. It will take about 55 minutes to start timing from boiling (steaming).

[0028] 4. Gelatinization of konjac flour: water 2 Heat to boiling, pour in the diluted konjac powder, stir while heating, until it boils again, remove from the heat when the material liquid is uniform, and cool down for later use.

[0029] 5. Secondary stirring: Pour the steamed clinker into the dough mixer, accurately measure the amount of white sugar, caramel, and konjac paste, and put it into the dough mixer, and stir for 3 minutes until it is even and smooth...

Embodiment 3

[0032]

[0033] The operation method of cake dough:

[0034] 1. Stir for the first time: first mix glutinous rice flour, water 1 Pour into the dough mixer and stir for about 30 minutes.

[0035] 2. Pour into the plate: Pour the above ingredients evenly into 4 steaming plates and spread them out.

[0036] 3. Steaming: put the tray into the steaming cabinet for steaming, it will take about 60 minutes from the beginning of boiling.

[0037] 4. Gelatinization of konjac flour: add water 2 Heat to boiling, pour in the diluted konjac powder, stir while heating, until it boils again, remove from the heat when the material liquid is uniform, and cool down for later use.

[0038] 5. Secondary stirring: Put the steamed clinker, sugar, maltose, and konjac paste into the noodle mixer and stir for 4 minutes. Divide the uniformly stirred dough and make skins respectively, and wrap sesame stuffing in the skins to make glutinous rice cakes with fillings.

[0039] Results: The finished ...

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Abstract

The invention relates to ready-to-eat fresh rice cakes made of hydrophilicity materiel and a manufacture method thereof. Grog refractory is made after 70-90 parts of glutinous rice flour and 75-80 parts of water are chosen to be mixed and evaporated according to the parts by weight; 6-12 parts of water is heated to boiling; 0.1-0.2 parts of dilute hydrophilicity materiel is poured into the water for stirring till boiling; hydrophilicity materiel paste is obtained by cooling; grog refractory, white sugar, and malt extract are put into a dough kneading machine together with hydrophilicity materiel paste to be mixed, then the ready-to-eat fresh rice cakes are obtained which contains 70-90 parts of glutinous rice flour, 83-100 parts of water, and 0.1-0.2 parts of hydrophilicity materiel. Hydrophilicity materiel is konjac powder, isinglass, sodium alginate, pectin or xanthan. The ready-to-eat fresh rice cakes not only can improve the quality of products, prolong shelf life which is twice longer than the shelf life of the existing cakes, but also has the advantages of short production time, fast and secure.

Description

technical field [0001] The invention belongs to sticky lamb food and a preparation method thereof, in particular to an instant cake produced with soluble dietary fiber and a preparation method thereof. Background technique [0002] Ready-to-eat cakes are stuffed snacks made of glutinous rice flour, sugar, water, etc. as the main snack or skin material, which are divided into shapes by kneading noodles, steaming, stirring, or forming skins and then wrapped in various fillings. . This kind of snack has the characteristics of toughness, stickiness, softness, lubricity, and coolness. It is deeply loved by people and has a broad consumer market. During the cooling and storage process of ready-to-eat cakes after processing and maturation, they often encounter quality deterioration and increased hardness due to starch aging within 2-3 days. These changes will affect the nutritional value of instant cakes. and edible, affecting its further expansion of market potential. [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L7/117
Inventor 边宏张丽陈军
Owner DALIAN SHOUTONG FOOD
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