Hot processing technology of a cake with stuffing

A processing technology and thermal processing technology, which is applied in the direction of dough processing, baking, baked food, etc., to achieve the effect of facilitating the production line

Active Publication Date: 2014-01-22
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the fruit-flavored products on the market are only prepared by adding coloring and flavoring, and do not add the actual product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Mix 300g of fresh egg liquid, 160g of white sugar, 19g of sorbitol, 7.2g of glycerin, 0.35g of potassium sorbate, 0.17g of sodium dehydroacetate, 3g of edible salt at a slow speed of 50r / min, and stir for 5min to make white Until the sugar is completely dissolved, add 12g of Tianjin Riken Foaming Agent and beat at high speed (150r / min) for 2min, then add 240g of wheat flour at a slow speed and stir at 50r / min for 45s, then add 54g of oil at a slow speed of 50r / min and stir for 45s;

[0046] (2) Take 50.4g white sugar, 11g starch, 6g margarine, 58g maltose syrup, 19g sorbitol, 10.8g glycerin, 1g xanthan gum (mixed evenly with white sugar), 0.1g citric acid, 39g water, strawberries Put 5g of powder, 0.02g of strawberry essence, 10g of inulin, and 0.0075g of annatto (evenly mixed with white sugar) into a jacketed pot, heat it to above 95°C while stirring, and keep it warm for 25 minutes;

[0047] (3) Pour the stirred batter and boiled filling into the molding machine. ...

Embodiment 2

[0051] (1) Mix 310g of fresh egg liquid, 152g of white sugar, 19g of sorbitol, 6g of glycerin, 0.35g of potassium sorbate, 0.17g of sodium dehydroacetate, 3g of edible salt at a slow speed of 50r / min, and stir for 5 minutes to make the white sugar Until it is completely dissolved, add 12g of Tianjin Liyan foaming agent and beat at high speed (150r / min) for 2min to 3min, turn to slow speed and add 235 wheat flour at 50r / min and stir for 50s, then add 58.5g oil at slow speed and stir at 50r / min for 50s;

[0052] (2) Take 48g white sugar, 8g starch, 6.5g margarine, 60g maltose syrup, 19g sorbitol, 9g glycerin, 1g xanthan gum (mix evenly with white sugar), 0.1g citric acid, 35g water, strawberry Put 4.5g of powder, 0.02g of strawberry essence, 13g of inulin, and 0.0075g of carmine (mixed evenly with white sugar) into a sandwich pot, heat to above 95°C while stirring, and keep warm for 25 minutes;

[0053] (3) Pour the stirred batter and boiled fillings into the molding machine, an...

Embodiment 3

[0057] (1) Mix 300g of fresh egg liquid, 190g of white sugar, 11g of sorbitol, 6g of glycerin, 0.35g of potassium sorbate, 0.17g of sodium dehydroacetate, 3.4g of edible salt at a slow speed of 50r / min, and stir for 5min to make white Until the sugar is completely dissolved, add 12g of Tianjin Riken Foaming Agent and beat at high speed (150r / min) for 2min to 3min, then add 220g of wheat flour at a slow speed and stir at 50r / min for 50s, then add 54g of oil at a slow speed of 50r / min and stir for 45s;

[0058](2) Take 60g white sugar, 9g starch, 6g margarine, 54g maltose syrup, 11g sorbitol, 9g glycerin, 0.9g xanthan gum (mix evenly with white sugar), 0.1g citric acid, 37g water, strawberry Put 5g of powder, 0.02g of strawberry essence, 11 of inulin, and 0.0075g of carmine (evenly mixed with white sugar) into a sandwich pot, heat to above 95°C while stirring, and keep it warm for 30 minutes;

[0059] (3) Pour the stirred batter and boiled fillings into the molding machine. The ...

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PUM

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Abstract

The invention discloses the hot processing technology of a cake with stuffing. The cake with the stuffing comprises, by weight, 30%-32% of fresh egg, 18%-25% of white granulated sugar, 22%-24% of wheat flour, 0.8%-1.2% of starch, 5.4%-6.5% of oil, 5%-6% malt syrup, 0.45%-0.58% of strawberry powder, 2.2%-3.93% of sorbitol, 1.2%-1.4% of Tianjin Riken foaming agent, 1.5%-1.91% of glycerin, 0.01%-0.011% of citric acid, 0.08%-0.14% of xanthan gum, 0.3%-0.312% of edible salt, 1.0%-1.4% of inulin, 3.5%-3.9% of water, 0.035%-0.039% of potassium sorbate, 0.015%-0.019% of sodium dehydroacetate, 0.002%-0.0023% of edible essence and 0.00075%-0.00078% of carmine. Before the cake is baked, the stuffing is injected into the cake, the stuffing and a cake body are put into a baking oven together for baking and sterilization, so that the technology is safer than the cool processing technology that the stuffing is injected into the cake body after the cake body is baked and flow line production is facilitated.

Description

technical field [0001] The invention mainly relates to the technical field of food processing and manufacturing, in particular to a processing method of heat-processed filling cake. Background technique: [0002] Cake products are a new type of food that is developing and have already occupied a large market. With the industrialization of snack foods, cakes are developing in a safer and more nutritious direction. Inulin is a mixture of natural fructans. It has the functions of controlling blood lipids, lowering blood sugar, promoting mineral absorption, making intestinal bifidobacteria, preventing constipation and treating obesity. Dietary fiber reduces the residence time of food in the gastrointestinal tract, etc. .. In addition, the thermal processing method that the filling is injected before baking can reduce the risk of product contamination. [0003] At present, the Xinxin cake products in the market are basically cold-processed. At the same time, most of the fill...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 陈先保
Owner CHACHA FOOD CO LTD
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