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Storable cake and preparation method thereof

A cake and cake flour technology, applied in baking, baked food, food science, etc.

Inactive Publication Date: 2013-03-20
THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research work on long shelf-life cakes in foreign countries was carried out earlier. For example, the U.S. Army’s military storable cakes have been stored at room temperature for 3 years without deterioration, and have been widely used in its famous MRE. However, the related technologies of U.S. military storable cakes have been kept secret.

Method used

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  • Storable cake and preparation method thereof
  • Storable cake and preparation method thereof
  • Storable cake and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0088] 1. Research on the basic formula of cake

[0089] 1. When the ratio of sugar, oil, egg and flour is 1:1:1:1.5, the influence of different ratios of cake flour and medium-gluten flour on cake quality (the gluten of the cake flour used is 22%, and the gluten of the medium-gluten flour is 28%)

[0090] Table 1. Effects of different mass ratios of cake flour and all-purpose flour on cake quality

[0091]

[0092] It can be seen from Table 1 that the cake made of cake flour has a rough texture and a loose structure, but the product has a large specific volume, low strength, and is easy to loosen and break, which does not meet the requirements of small volume and high energy density for military food; It is easy to cause defects such as cracking, incomplete block shape, and slag falling. By using cake flour and medium-gluten flour in a ratio of 3:2, a uniform mesh structure is formed inside the product, which effectively increases the strength of the product, reduces the...

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Abstract

The invention discloses a storable cake and a preparation method of the storable cake. The storable cake comprises the following mass fraction of 3400-3600 portion of sugar, 3900-4100 portions of egg pulp, 3200-3400 portions of cake mix, 2100-2300 portions of medium strength flour, 2800-2900 portions of palm oil, 90-110 portions of glycerol, 25-29 portions of cellulose, 45-55 portions of emulgator, 25-35 portions of swelling agent, 25-29 portions of carrageenan, 5-13 portions of sorbitol, 20-25 portions of preservative, 40-50 portions of acidulant, 0.5-1.3 portions of antioxidant, 250-350 portions of mycose, 750-850 portions of syrup and 1300-1400 portions of salad oil. The storable cake has the advantages of being good in taste, small in volume, high in energy density, capable of being stored for more than three years, applicable to the meal matched with single pawn self-heating food and single pawn instant food.

Description

technical field [0001] The invention relates to the field of food, in particular to a storage-resistant cake and a preparation method thereof. Background technique [0002] Cake is a kind of baked food with loose and soft texture, moist and lubricating taste, sweet and delicious. Ordinary cakes have high moisture content and rich nutrition, and they usually deteriorate within 7 days at room temperature. At present, the shelf life of mature cake products in the domestic market is no more than 12 months. The research work on long shelf-life cakes in foreign countries was carried out earlier. For example, the U.S. Army’s military storage-stable cakes have been stored at room temperature for 3 years without deterioration, and have been widely used in their famous MRE. Contents of the invention [0003] The object of the present invention is to provide a storage-resistant cake and a preparation method thereof. [0004] The cake provided by the invention comprises the compone...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 刘嘉喜郑志强王越鹏
Owner THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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