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Method for making microwavable high-moisture cake and cake made by same

A production method and high-moisture technology, which can be used in applications, baking, and baked goods, etc., and can solve the problems of easy growth of microorganisms, decreased water content, and increased water activity.

Inactive Publication Date: 2012-07-25
JIANGNAN UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time, the decrease of oil content and the increase of moisture content lead to the increase of water activity, the easy growth of microorganisms, and the shelf life of cakes is significantly shortened. However, the current technology cannot well take into account the problems of low oil, high moisture and long-term storage of cakes. Therefore the inventor has carried out technical research around above problem, and main technical scheme is as follows:
[0008] 1. Taking "high water" as the starting point to ensure a high water content of the product, but in order to ensure its shelf life, it is necessary to effectively control the water activity of the product, so that the amount of water that can be used by microorganisms is greatly reduced

Method used

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  • Method for making microwavable high-moisture cake and cake made by same
  • Method for making microwavable high-moisture cake and cake made by same
  • Method for making microwavable high-moisture cake and cake made by same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0164] Embodiment 1: make cake according to the inventive method

[0165] The implementation steps are as follows:

[0166] (I) Weighing of raw materials

[0167] Accurately weigh 110 parts by weight of low-gluten flour, 90 parts by weight of corn flour, 2.0 parts by weight of yeast, 7.0 parts by weight of milk powder, 9.0 parts by weight of modified starch and 3.0 parts by weight of calcium propionate into container A. Weigh 165 parts by weight soft white sugar, 35.0 parts by weight sorbitol and 4.0 parts by weight table salt and put them into container B. Weigh 1.0 parts by weight of potassium sorbate, 2.1 parts by weight of propylene glycol, 0.24 parts by weight of sucrose laurate HLB=16 and 0.36 parts by weight of sodium dehydroacetate into container C. Weigh 0.21 parts by weight of sucrose laurate HLB=1 and 0.36 parts by weight of monoglyceride laurate into container D. Put the eggs in warm water and wash them with dish soap. After washing, beat the eggs to separate th...

Embodiment 2

[0183] Embodiment 2: make cake according to the inventive method

[0184] This embodiment is carried out in the same manner as in Example 1, just using 60 parts by weight of water, then measured the performance of the cake made in this embodiment, wherein moisture content, water activity, total sensory evaluation when preserved at 28 ° C for 10 days The results are listed in Table 11.

Embodiment 3

[0185] Embodiment 3: make cake according to the inventive method

[0186] This example was carried out in the same manner as in Example 1, except that 60 parts by weight of water, 135 parts by weight of soft white sugar, and 30 parts by weight of trehalose were used. Then the performance of the cake made in this embodiment was measured, wherein the water content, water activity, and the total sensory evaluation results were listed in Table 11 when stored at 28° C. for 10 days.

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Abstract

The invention relates to a method for mading microwavable high-moisture cake and cake made by the method. The preparing method of the microwavable high-moisture cake comprises the following steps of: weighting raw materials, processing the raw materials, beating, molding, roasting, packing, and the like. By combining a moisture retaining agent, an emulsifying agent and a preservative, the moisture content of the prepared packing type cake reaches 25.0-26.0 percent, which is furthest higher than the moisture content of a product prepared by the prior art and brings light mouth feel for the cake; the oil content is controlled within 7.5-8.0 percent, which is furthest lower than that of the commercial like product and brings greaseless feel. The prepared cake still can keep stable flavor andquality under an accelerative culture condition of 60 days. The preparing method of the microwavable high-moisture cake has strong operability, is convenient to industrially produce and control and expand a market and generates good economic benefit.

Description

【Technical field】 [0001] The invention relates to the technical field of baked food processing. More specifically, the present invention relates to a method for making a microwaveable cake with high moisture content and low fat content. 【Background technique】 [0002] Cake is a kind of nutritious baked food, which is soft, elastic, rich in fragrance and easy to digest, and is deeply loved by consumers. Cakes can basically be divided into two categories: ready-to-eat and packaged. As the pace of modern people's life is getting faster and faster, instant packaged cakes have become an important part of people's daily consumption. Packaged cakes are easy to eat and have a long shelf life, and are favored by more and more people. People regard it as breakfast, afternoon tea, supper and snacks to satisfy hunger at any time. With the rapid growth of consumption, the market for packaged cakes is also constantly expanding, and there is a huge profit margin in the increasingly larg...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 范大明赵建新陈卫张灏王志建王丽云闫博文
Owner JIANGNAN UNIV
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