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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
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  • 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

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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...

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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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D15/08
Inventor 陈先保
Owner CHACHA FOOD CO LTD
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