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Coarse cereal cake and preparation method thereof

A technology for cakes and miscellaneous grains, applied in baking, dough processing, baked goods, etc., can solve problems such as reducing acceptance, changes in cake texture and taste, etc.

Inactive Publication Date: 2010-06-23
北票市海丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the traditional cakes that only adopt wheat flour, eggs, sugar and oil to add suitable auxiliary materials can not effectively meet people's needs.
And when adding some health-care raw materials, due to the characteristics of these raw materials, the mouthfeel and taste of the cake will often change, thereby reducing people's acceptance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Weigh each raw material according to the following dosage: 12 kg of wheat flour, 8 kg of soybean flour, 5 kg of corn flour, 8 kg of black rice flour, 5 kg of rice flour, 25 kg of white sugar, 35 kg of eggs, 1 kg of liquid glucose, Sodium hydroacetate 0.02 kg, ammonium bicarbonate 0.02 kg, baking powder 0.02 kg, water 4 kg.

[0018] 2. How to make multigrain cake:

[0019] 1) Wash and dry the selected soybeans, corn, black rice and rice, grind them into 60-80 mesh flour respectively, and then crush the white sugar into 60-80 mesh powdered sugar for later use;

[0020] 2) Add powdered sugar (if any other sweeteners are added at the same time), sodium dehydroacetate, ammonium bicarbonate, baking powder, and liquid glucose into the eggs according to the above ratio, beat with an egg beater, add water and stir well, Add wheat flour, soybean flour, corn flour, black rice flour, and rice flour, and stir to make a uniform batter;

[0021] 3) Pour the batter into the cake m...

Embodiment 2

[0023] Weigh each raw material according to the following dosage: 10 kg of wheat flour, 5 kg of soybean flour, 5 kg of corn flour, 5 kg of black rice flour, 5 kg of rice flour, 0.1 kg of acesulfame potassium, 10 kg of white granulated sugar, 30 kg of eggs, liquid glucose 2 kg, 0.02 kg of sodium dehydroacetate, 0.02 kg of ammonium bicarbonate, 0.02 kg of baking powder, and 3 kg of water.

[0024] The preparation method is the same as in Example 1.

Embodiment 3

[0026] Weigh each raw material according to the following amounts: 15 kg of wheat flour, 10 kg of soybean flour, 8 kg of corn flour, 8 kg of black rice flour, 5 kg of rice flour, 10 kg of maltitol, 10 kg of xylitol, 35 kg of eggs, liquid glucose 1 kg, 0.03 kg of sodium dehydroacetate, 0.02 kg of ammonium bicarbonate, 0.02 kg of baking powder, 4 kg of water.

[0027] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a coarse cereal cake and preparation method thereof. The cake is prepared by the materials with the weight portions as follows: 10 to 20 portions of wheatmeal, 5 to 12 portions of soybean meal, 5 to 10 portions of corn meal, 5 to 10 portions of black rice meal, 5 to 10 portions of rice meal, 10 to 30 portions of white granulated sugar, 30 to 40 portions of eggs, 1 to 3 portions of liquid glucose, 0.01 to 0.03 portion of dehydrogenation sodium acetate, 0.01 to 0.03 portion of ammonium bicarbonate, 0.01 to 0.03 portion of baking powder as well as 3 to 5 portions of water. The preparation method includes the steps: washing and airing soybean, corn, black rice and rice, and respectively milled (wheat milling) into flour and powdered sugar of 60 to 80 meshes; adding the powdered sugar, dehydrogenation sodium acetate and liquid glucose into the eggs according to proportion, beating through an eggbeater and then adding water to stir uniformly, adding the wheatmeal, soybean meal, corn meal, black rice meal and rice meal, and then stirring into uniform paste; pouring the paste into a cake die and feeding to a post-cure tunnel oven to bake for 12 to 18 minutes at an upper fire / lower fire temperature of 195 / 230 DEG C. The product has the characteristics of being soft, sweet, etc, and is beneficial for body heath for long-term eating.

Description

technical field [0001] The invention relates to cakes, in particular to a multigrain cake and a preparation method thereof. Background technique [0002] As daily food, cake is widely loved by people because of its convenient eating and easy portability. With the improvement of living standards and the change of ideology, people's requirements for food are not only full, but hope that it has a certain health care effect. Therefore, the traditional cake that only adopts wheat flour, egg, sugar and oil to add suitable auxiliary material to make can not effectively satisfy people's needs. And when adding some raw materials with health-care effects, due to the characteristics of these raw materials themselves, the mouthfeel and taste of the cake will often be changed, thereby reducing people's acceptance. Whole grains are not only rich in almost all vitamins and trace substances necessary for the human body, but also a typical three-low food with low sugar, low fat, and low ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 杨振奎
Owner 北票市海丰食品有限公司
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