Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Method for processing sandwich cakes

A technology of foaming agent for cakes and cakes, which is applied in the direction of baking, baked food, coating preservation, etc. It can solve the problems of difficult long-term storage and high moisture content of cakes, and achieve mature production equipment, low moisture content and delicate taste. Effect

Active Publication Date: 2013-02-27
CHACHA FOOD CO LTD
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cake itself has a high moisture content and is not easy to store for a long time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Pour 35 kg of shelled fresh egg liquid, 0.15 kg of citric acid, and 1.3 kg of cake foaming agent into the mixing pot, then add 16.67 kg of white sugar, and stir at a medium speed of 120 rpm for 3 minutes until the white sugar Completely dissolve, then add 22 kg of wheat flour, 2 kg of milk powder, stir at a slow speed of 50 rpm for 40 seconds, then turn to a fast speed of 200 rpm for 2 to 2.5 minutes, and finally add 5 kg of salad oil at a speed of 50 rpm Stir at a slow speed until the whipping degree of the batter is 0.44-0.46g / ml; pour the whipped batter into the molding machine, and shape it into cake pieces with a thickness of 2-3mm; put the formed cake pieces into the oven for baking Dry the cake, bake at 170°C-200°C, and bake for 15-17 minutes; cool the baked cake until the center temperature is 40°C-50°C; cut the cooled cake into 5cm* Cake pieces with a size of 5cm; transport the cut cake pieces to a tunnel oven and dry them into dried cakes at a temperature of 1...

Embodiment 2

[0020] Pour 40 kg of shelled fresh egg liquid, 0.2 kg of citric acid, and 1.6 kg of cake foaming agent into the mixing pot, then add 18.33 kg of white sugar, and stir at a medium speed of 120 rpm for 3 minutes until the white sugar Completely dissolve, then add 25 kg of wheat flour, 3 kg of milk powder, stir at a slow speed of 50 rpm for 40 seconds, then turn to a fast speed of 200 rpm for 2 to 2.5 minutes, and finally add 7 kg of salad oil at 50 rpm Stir at a slow speed until the whipping degree of the batter is 0.44-0.46g / ml; pour the whipped batter into the molding machine, and shape it into cake pieces with a thickness of 2-3mm; put the formed cake pieces into the oven for baking Dry the cake, bake at 170°C-200°C, and bake for 15-17 minutes; cool the baked cake until the center temperature is 40°C-50°C; cut the cooled cake into 5cm* Cake pieces with a size of 5cm; transport the cut cake pieces to a tunnel oven and dry them into dried cakes at a temperature of 105°C to 125°...

Embodiment 3

[0022] Pour 37 kg of shelled fresh egg liquid, 0.17 kg of citric acid, and 1.5 kg of cake foaming agent into the mixing pot, then add 17.5 kg of white sugar, and stir at a medium speed of 120 rpm for 3 minutes until the white sugar Completely dissolve, then add 24 kg of wheat flour, 2.5 kg of milk powder, stir at a slow speed of 50 rpm for 40 seconds, then turn to a fast speed of 200 rpm for 2 to 2.5 minutes, and finally add 6 kg of salad oil at 50 rpm Stir at a slow speed until the whipping degree of the batter is 0.44-0.46g / ml; pour the whipped batter into the molding machine, and shape it into cake pieces with a thickness of 2-3mm; put the formed cake pieces into the oven for baking Dry the cake, bake at 170°C-200°C, and bake for 15-17 minutes; cool the baked cake until the center temperature is 40°C-50°C; cut the cooled cake into 5cm* Cake pieces with a size of 5cm; transport the cut cake pieces to a tunnel oven and dry them into dried cakes at a temperature of 105°C to 12...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for processing sandwich cakes, comprising the following steps of adopting fresh egg liquid, wheat powder, white granulated sugar, salad oil, margarine and maltose syrup as raw materials; adopting milk powder, citric acid, cake foaming agent, flavoring essence and food coloring as auxiliary materials; whipping, casting to form, baking, cooling, cutting, drying, sorting and sandwiching to obtain the sandwich cakes. The auxiliary materials comprise the following components by weight in parts: 35-40 parts of the fresh egg liquid, 22-25 parts of the wheat powder, 20-22 parts of the white granulated sugar, 5-7 parts of the salad oil, 2-3 parts of the milk powder, 1.3-1.6 parts of the cake foaming agent, 4.7-5 parts of the margarine, 5-6 parts of the maltose syrup, 0.15-0.2 parts of the citric acid, 0.1-0.15 parts of the flavoring essence and suitable quantity of the food pigment. The invention not only can prepare the sandwich cakes which have low water contents, long storage time, rich nutrition, exquisite tastes and crisp properties, but also have mature production equipment, and can realize the large-scale production.

Description

technical field [0001] The invention relates to a food processing and manufacturing technology, in particular to a method for processing dried sandwich cakes. Background technique [0002] With the improvement of people's living standards in our country, the market demand for leisure food is gradually increasing. A variety of cake products appearing in the market are based on eggs, which are rich in nutrition and are more and more popular among consumers. However, the cake itself has a high moisture content and is not easy to preserve for a long time. The biscuit products have low moisture content and can be stored and sold for a long time. Biscuits are also the main product in snack food. They are a kind of product with relatively mature mechanized production technology, and the taste is not delicate and crisp. Therefore people hope to combine the nutrition of cake and the ripe technology of biscuit, develop a kind of low-moisture dry cake product. Contents of th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D15/08
Inventor 陈先保
Owner CHACHA FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com