Foaming process for cakes

Abstract

The invention discloses a foaming process for cakes. The foaming process comprises the following steps of (1) putting raw materials such as eggs in a material-mixing jar, slowly stirring the raw materials for 3 minutes, and then quickly stirring the raw materials for 3 minutes; (2) putting flour in the material-mixing jar, slowly stirring the raw materials for 4 minutes; (3) putting grease in the material-mixing jar, slowly stirring the raw materials for 1 minute until the pulp is uniformly mixed; (4) feeding the pulp obtained by the step (3) to a material-storing jar, keeping the temperature of the material-storing jar at 20 DEG C; and (5) feeding the pulp in the material-storing jar to a beating-foaming head for foaming the pulp, wherein the total air pressure of an air compressor of the beating-foaming head is more than 0.5mpa, the working pressure of a rotor of the beating-foaming head is set to be 0.4mpa, and the discharge air pressure of a flow-limiting valve of the beating-foaming head is set to be 0.2mpa. The foaming process has the advantages that the production efficiency is high, and the process can be implemented by one worker controlling a main machine and two workers preparing raw materials, so the labor is saved and the production cost is lowered. The products produced by adopting the foaming process are highly consistent.

Description

technical field [0001] The invention belongs to the field of cake processing, and in particular relates to a cake foaming process. Background technique [0002] Nowadays, cakes are more and more popular among people, and their consumption is also increasing day by day. However, domestic cake manufacturers are mainly in the form of small workshops, using traditional egg beaters as the main foaming tool, and adding a large amount of foaming agent to assist cake foaming. Bubble. This traditional foaming technology mostly uses a 50L egg beater. This device uses the egg beater to drive the slurry to rotate rapidly in a clockwise direction. The egg protein or oil has a certain gas retention property and can wrap air molecules. It makes the slurry fluffy and achieves the purpose of foaming. This technical process is relatively complicated, requires a lot of manpower, the labor intensity is high, and the product quality is difficult to stabilize. In order to increase the foaming e...

AI Technical Summary

Problems solved by technology

This traditional foaming technology mostly uses a 50L egg beater. This device uses the egg beater to drive the slurry to rotate rapidly in a clockwise direction. The egg protein or oil has a certain gas retention property and can wrap air molecules. It makes the slurry fluffy and achieves the purpose of foaming. This kind of technical process is relatively complicated, requires a lot of manpower, the labor intensity is high, and the product quality is difficult to stabilize.

In order to increase the foaming efficiency, it is often necessary to add a large amount of cake oil to help foaming, which increases the production cost to a certain extent

At the same time, if the cake oil is not completely volatilized during the baking process, the cake will have a certain odor, which will affect the taste of the product and the economic benefits of the enterprise. Moreover, this traditional equipment is difficult to adapt to today's modern tunnel furnaces. equipment

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