Cake and processing process thereof

A processing technology and cake technology, applied in baking methods, baking, baked food and other directions, can solve the problems of high oil content, poor taste, excessive use of preservatives, etc., and achieve the effect of low oil content, good taste, and crisp taste

Active Publication Date: 2012-10-03
邱万来
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing cakes are various in size, shape, organizational structure and flavor, but there is no cake with a crisp taste from the outside to t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] formula:

[0035] 100 parts of low-gluten flour, 100 parts of protein, 75 parts of egg yolk, 80 parts of sugar, 20 parts of milk, 20 parts of salt, 20 parts of whole milk powder, 10 parts of baking powder, 25 parts of honey, 8 parts of baking soda, 50 parts of oil , 10 parts of calcium propionate, 0.2 parts of potassium sorbate, and 10 parts of water.

[0036] Processing technology:

[0037] 1) Dissolve calcium propionate and potassium sorbate in water respectively, then add egg yolk, sugar, salt, and stir until the sugar dissolves.

[0038] 2) Add low-gluten flour, whole milk powder, baking powder, milk, baking soda powder, egg white and beat at a speed of 180r / min for 5 minutes.

[0039] 3) Add oil and stir well.

[0040] 4) Fill in the filling machine.

[0041] 5) The first baking: 200℃, 20min.

[0042] 6) Uncapping, demoulding, cooling, slicing: cut into thin slices with a thickness of 10mm.

[0043] 7) The second baking: bake in a hot air circulation oven at ...

Embodiment 2

[0049] formula:

[0050] 100 parts of low-gluten flour, 80 parts of protein, 70 parts of egg yolk, 100 parts of sugar, 15 parts of milk, 15 parts of salt, 15 parts of whole milk powder, 5 parts of baking powder, 30 parts of honey, 10 parts of baking soda, 40 parts of oil , 5 parts of calcium propionate, 0.1 part of potassium sorbate, and 15 parts of water.

[0051] Processing technology:

[0052] 1) Dissolve calcium propionate and potassium sorbate in water respectively, then add egg yolk, sugar, salt, and stir until the sugar dissolves.

[0053] 2) Add low-gluten flour, whole milk powder, baking powder, milk, baking soda powder, egg white and beat at a speed of 150r / min for 8 minutes.

[0054] 3) Add oil and stir well.

[0055] 4) Fill in the filling machine.

[0056] 5) The first baking: 210℃, 15min.

[0057] 6) Uncapping, demoulding, cooling, slicing: cut into thin slices with a thickness of 10mm.

[0058] 7) The second baking: bake in a hot air circulation oven at 17...

Embodiment 3

[0064] formula:

[0065] 100 parts of low-gluten flour, 90 parts of protein, 75 parts of egg yolk, 90 parts of sugar, 15 parts of milk, 18 parts of salt, 18 parts of whole milk powder, 8 parts of baking powder, 27 parts of honey, 9 parts of baking soda, 45 parts of oil , 8 parts of calcium propionate, 0.2 parts of potassium sorbate, and 12 parts of water.

[0066] Processing technology:

[0067] 1) Dissolve calcium propionate and potassium sorbate in water respectively, then add egg yolk, sugar, salt, and stir until the sugar dissolves.

[0068] 2) Add low-gluten flour, whole milk powder, baking powder, milk, baking soda powder, egg white and beat at a speed of 200r / min for 5 minutes.

[0069] 3) Add oil and stir well.

[0070] 4) Fill in the filling machine.

[0071] 5) The first baking: 205°C, 18min.

[0072] 6) Uncapping, demoulding, cooling, slicing: cut into thin slices with a thickness of 10mm.

[0073] 7) The second baking: bake in a hot air circulation oven at 16...

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PUM

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Abstract

The invention relates to a cake and a processing process thereof. The cake comprises, by weight, 100 parts of low-gluten flour, 80-100 parts of egg white, 70-75 parts of egg yolk, 80-100 parts of sugar, 15-20 parts of milk, 15-20 parts of salt, 15-20 parts of whole milk powder, 5-10 parts of baking powder, 25-30 parts of honey, 8-10 parts of baking soda, 40-50 parts of oil, 5-10 parts of calcium propionate, 0.1-0.2 part of potassium sorbate and 10-15 parts of water. The cake is formed by fermentation, filling, primary baking, decapping, demolding, cooling, slicing, secondary baking, cooling, quick freezing, sterilization and packaging. The secondary baking process is added in the processing process so that the cake is crisp in taste from outside to inside and is a novel cake. Besides, thecake is attractive in appearance and good in taste, the grease content is low, dosage of a preservative is little, and compounding of calcium propionate and potassium sorbate enables the dosage of the preservative to be reduced and enables a shelf life to be prolonged.

Description

[0001] technical field [0002] The invention relates to the technical field of food processing, in particular to a cake and a preparation method thereof. [0003] Background technique [0004] Cake is an ancient Western pastry. It is a spongy dessert made of flour, oil, sugar, etc. as the main ingredients, with eggs, nuts, condiments and other auxiliary materials, which are stirred, modulated, and baked. Existing cakes are various in size, shape, organizational structure and flavor, but there is no cake with a crisp taste from the outside to the inside of the whole cake; in addition, the existing cakes generally have high fat content and poor taste. , The defect of excessive use of preservatives. [0005] Contents of the invention [0006] The object of the present invention is to overcome the defects of the above-mentioned prior art, and provide a cake with low fat content, good taste, long shelf life and less preservative addition. [0007] To achieve the above obje...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D8/06
Inventor 不公告发明人
Owner 邱万来
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