Chiffon cake pre-blend flour requiring no egg separation, chiffon cake adopting pre-blend flour, and preparation method of chiffon cake

A chiffon cake and pre-mixed powder technology, which is applied in dough processing, baking, baked food, etc. It can solve the problems that the elastic texture of protein cannot be expressed, the quality of chiffon cake cannot be satisfied, and the production process of egg separation is complicated, etc. , to achieve a more elastic taste, water retention performance that melts in the mouth, and avoid unstable bubbles

Active Publication Date: 2011-05-11
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic production of chiffon cakes adopts the egg-separating process of separating egg white and egg yolk. Using the foaming property of egg white to beat it can be inflated to form batter, and a uniform pore network structure is obtained. At the same time, egg white is used as the main support of the cake tissue. The ingredients can provide good toughness and taste after baking, and the egg yolk batter is added after the egg white is beaten and will not affect the structure of the cake; if the whole egg is directly whipped without separation, the egg yolk contains about 32.5% fat and 10% lecithin is also involved in the foaming and aerating proces...

Method used

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  • Chiffon cake pre-blend flour requiring no egg separation, chiffon cake adopting pre-blend flour, and preparation method of chiffon cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) 450g of sucrose powder, 450g of low-gluten flour, 60g of egg protein powder (protein content 78-80%, produced by Japan Sun Chemical Co., Ltd.), 30g of pregelatinized hydroxypropyl distarch phosphate starch, carboxymethyl cellulose Mix 4g of sodium, 2g of salt, 2g of acidity regulator citric acid and 2g of milk powder essence, and stir evenly in a mixing mixer to obtain 1kg of chiffon cake premix;

[0043] (2) Put the hurricane cake premix powder obtained in step (1) into the mixing tank, then add 1.4kg of whole egg liquid, 40g of instant cake oil, and 200g of water, and stir at 10rpm for 3 minutes. During the mixing process, pay attention to scraping the side of the tank and Bottom of the cylinder to prevent the material from sinking to the bottom;

[0044] (3) Send the cake slurry obtained in step (2) for 3 minutes at a speed of 40 rpm, and then send it for 1.5 minutes at a speed of 70 rpm;

[0045] (4) Adjust the mixer to a slow speed (10rpm), and add soybean sal...

Embodiment 2

[0048] (1) 500g of sucrose powder, 400g of low-gluten flour, 70g of egg protein powder (protein content 78-80%), 20g of pregelatinized acetylated distarch phosphate starch, 4g of guar gum, 2g of salt, and acidity regulator Mix 2 g of citric acid and 2 g of egg powder essence, and stir evenly in a mixing mixer to obtain 1 kg of chiffon cake premix;

[0049] (2) Put the hurricane cake premix powder obtained in step (1) into the mixing tank, then add 1.5kg of whole egg liquid, 50g of instant cake oil, and 200g of water, and stir for 3 minutes at a speed of 15rpm. During the mixing process, pay attention to scraping the cylinder The sides and the bottom of the cylinder prevent the material from sinking to the bottom;

[0050] (3) Send the cake slurry obtained in step (2) at a speed of 45 rpm for 3 minutes, and then send it at a speed of 75 rpm for 1.5 minutes;

[0051] (4) The stirrer is transferred to 15rpm, and the cake slurry obtained in step (3) is added with corn salad oil a...

Embodiment 3

[0054] (1) 440g of sucrose powder, 440g of low-gluten flour, soybean protein powder (isolated soybean protein, protein content 89-92%, produced by Shandong Wandefu Industrial Company) 80g, pregelatinized hydroxypropyl distarch phosphate starch 16g , 10g of pregelatinized acetylated distarch phosphate starch, 4g of sodium carboxymethylcellulose, 4g of sodium alginate, 2g of table salt, 2g of acidity regulator citric acid and 2g of custard powder flavor, and stir evenly in a mixing mixer. Obtain chiffon cake premix 1kg;

[0055] (2) Put the hurricane cake premix powder obtained in step (1) into the mixing tank, then add 1.4kg of whole egg liquid, 40g of instant cake oil, and 200g of water, and stir for 3 minutes at a speed of 20rpm. During the mixing process, pay attention to scraping the cylinder The sides and the bottom of the cylinder prevent the material from sinking to the bottom;

[0056] (3) Send the cake slurry obtained in step (2) at a speed of 50 rpm for 3 minutes, an...

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Abstract

The invention discloses a chiffon cake pre-blend flour requiring no egg separation, a chiffon cake adopting the pre-blend flour, and a preparation method of the chiffon cake. The chiffon cake pre-blend flour comprises the following components by weight percentage: 45% to 50% cane sugar, 40% to 45% self-raising flour, 6% to 8% albumen powder, 2% to 3% modified starch, 0.4% to 0.8% edible gum, 0.2% to 0.4% salt, 0.1% to 0.3% acidity regulator and 0.1% to 0.3% food flavor. The chiffon cake prepared by the chiffon cake pre-blend flour is characterized in that compared with traditional preparation technology, egg separation leavening is not required and tartar powder is not needed also. The preparation method of the chiffon cake is simplified, and the prepared chiffon cake is soft, moisture-contained and flexible, and is cryopreservation resistant, and the quality of the cake is improved compared with that adopting traditional preparation method.

Description

technical field [0001] The invention belongs to the technical field of cakes, and in particular relates to a chiffon cake premix without egg separation, a chiffon cake and a preparation method thereof. Background technique [0002] Cake premix refers to the mixture formed by pre-mixing various powdery materials such as flour and powdered sugar required for making cakes. When using pre-mixed powder for making cake products, you only need to add some auxiliary materials such as eggs, water, oil, etc. according to the production process in an appropriate amount to produce the product, eliminating the need for weighing, sieving, mixing and other processes in the production process, and promoting Facilitate production and improve production efficiency. At present, the development of my country's bakery food industry is on the rise, but the technical strength and product quality of bakery product companies are uneven. The use of ready-mixed powder not only conforms to the curren...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D13/08
Inventor 宋臻善周雪松郭桦曾建新蒋文真
Owner 广州合诚实业有限公司
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