Porous high-viscoelasticity cake and manufacturing method thereof

A porous and high-viscosity technology, which is applied in baking, baked food, food science, etc., can solve the problems such as the production method is seldom known, and achieve the effects of clear pore lines in the section, good texture viscoelasticity, and simple operation

Active Publication Date: 2010-08-18
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, except for the golden cake monopolized by Taiwan's technology, few people know about its production method.

Method used

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  • Porous high-viscoelasticity cake and manufacturing method thereof
  • Porous high-viscoelasticity cake and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation of yeast proofer: Weigh 5g of yeast, 0.9g of salt, 3g of glucose, and 200ml of water, mix and activate the yeast at 37°C for 15-20 minutes to obtain yeast proofer.

[0023] Preparation of konjac flour and egg mixture: Weigh 700g of egg liquid and beat until dry foaming;

[0024] Weigh 3g of konjac flour and add it to 200ml of warm water (40°C) and stir it with 200g of foamed egg liquid until it becomes a viscoelastic body with bright color, good viscosity and slightly fishy smell.

[0025] Weigh 62.5g of butter, heat and melt on low heat, add 200g of white sugar and 150g of water, stir and melt, add 550g of glutinous rice flour and the above-mentioned yeast proofer after cooling, stir evenly, and obtain premix 2;

[0026] Slowly add the remaining 500g of foamed egg liquid to the above-mentioned premix 2, stir evenly, then add viscoelasticity, and stir evenly; the resulting mixture is fermented at 37°C for 3 hours, and at the end of the fermentation, the ferm...

Embodiment 2

[0028] Preparation of yeast proofer: weigh 10g of yeast, 5g of salt, 10g of glucose, and 300ml of water, mix and activate the yeast at 37°C for 15-20 minutes to obtain yeast proofer.

[0029] Preparation of konjac flour and egg mixture: Weigh 950g of egg liquid and beat until dry foaming;

[0030] Weigh 10g of konjac flour and add it into 300ml of warm water (40°C) and stir it with 600g of foamed egg liquid until it becomes a viscoelastic body with bright color, good viscosity and slightly fishy smell.

[0031] Weigh 95g of coconut oil, add 280g of white granulated sugar and 300g of water after heating and melting on low heat, stir and melt, add 850g of glutinous rice flour and the above-mentioned yeast proofer after cooling, stir evenly, and obtain premix 2;

[0032] Slowly add the remaining 350g of foamed egg liquid to the above premix 2, stir evenly, then add viscoelasticity, and stir evenly; the resulting mixture is fermented at 37°C for 3 hours, and the fermented body dou...

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Abstract

The invention provides a porous high-viscoelasticity cake and a manufacturing method thereof. The cake is prepared from the following raw materials in parts by weight: 500-1000 parts of glutinous rice flour, 500-1000 parts of eggs, 30-100 parts of butter, 50-300 parts of white granulated sugar, 1-10 parts of konjaku flour, 1-10 parts of yeast, 1-10 parts of glucose, 0.1-5 parts of table salt and 400-1000 parts of water. The cake prepared with the burdening combination and method is in light yellow and has mellow flavor, favorable viscoelasticity and clear length cutting grain pores; during transection, the cake is in a regularly cellular shape; after being frozen or fried, the product still has favorable viscoelasticity and is elastic. In addition, the scheme of the invention has low manufacturing cost, simple operation and certain market prospect.

Description

(1) Technical field [0001] The invention relates to a porous high-viscoelastic cake body and a preparation method thereof. (2) Background technology [0002] Porous and highly viscoelastic cake (such as figure 1 and 2 ) Similar to commercially available shark’s fin golden cake——a cake and food product with high viscoelastic tissue structure characteristics. However, at present, except for the golden cake monopolized by Taiwan's technology, few people know about its production method. (3) Contents of the invention [0003] The purpose of the present invention is to provide a porous high viscoelastic cake formula and preparation method. [0004] The technical scheme adopted in the present invention is: [0005] A porous and highly viscoelastic cake, made of the following raw materials: 500-1000 parts of glutinous rice flour, 500-1000 parts of egg liquid, 30-100 parts of butter or coconut oil, 50-300 parts of white sugar, konjac Powder 1-10 parts, yeast 1-10 parts, gluco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 丁玉庭陈星徐娟娣
Owner ZHEJIANG UNIV OF TECH
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