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Preparation process of walnut cake

A preparation process and technology of peach crisps, applied in baking, baked food, food science and other directions, can solve the problems of strong alkaline taste, poor formability, stiff taste, etc., and achieve unique taste, good formability and attractive color. Effect

Inactive Publication Date: 2014-12-17
安徽顶能食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Present peach cake styles are varied, but the mouthfeel quality of the peach cakes prepared by the prior art cannot be kept consistent, the formability is poor, the mouthfeel is stiff, and there is no crispy property, and the alkaline taste of baking powder and baking soda is relatively strong, very Difficult to be liked by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 200 parts of flour, 80 parts of sugar, 70 parts of edible oil, 2 parts of syrup, 7 parts of ammonium bicarbonate, 0.5 parts of baking soda, 1 part of edible salt, 0.2 parts of spices, 0.4 parts of baking powder, 0.8 parts of chicken essence, water 20 servings. First add sugar, syrup, ammonium bicarbonate, baking soda, edible salt, spices, baking powder and water into the high-speed beater, and mix for 5 minutes to obtain a mixed slurry; transfer the mixed slurry to the dough mixer, add flour, and eat Oil and chicken essence, first beat slowly at 30 rpm for 2 minutes, then beat quickly at 50 rpm for 5 minutes to get the mixture; then enter the mold for molding, sprinkle sesame seeds on the surface after molding; then enter the segmented oven to bake for 5 minutes Minutes, the oven is divided into four zones in turn, the temperature of the first zone is controlled at 200°C above and 220°C below; the temperature of the second zone is controlled at 220°C above and 250°...

Embodiment 2

[0018] Take 250 parts of flour, 100 parts of sugar, 80 parts of edible oil, 2.5 parts of syrup, 7.5 parts of ammonium bicarbonate, 1.0 parts of baking soda, 2 parts of edible salt, 0.25 parts of spices, 0.5 parts of baking powder, 1.0 parts of chicken essence, water 25 servings. First add sugar, syrup, ammonium bicarbonate, baking soda, edible salt, spices, baking powder and water into the high-speed beater, and mix for 6 minutes to obtain a mixed slurry; transfer the mixed slurry to the dough mixer, add flour, and eat Oil and chicken essence, first beat slowly at 35 rpm for 3 minutes, then beat quickly at 55 rpm for 4 minutes to get the mixture; then enter the mold for molding, sprinkle sesame seeds on the surface after molding; then enter the segmented oven to bake for 5 minutes -6 minutes, the oven is divided into four zones in turn, the temperature of zone 1 is controlled at 200°C above and 220°C below; the temperature of zone 2 is controlled at 220°C above and 250°C below...

Embodiment 3

[0020] Take 300 parts of flour, 120 parts of sugar, 90 parts of edible oil, 3 parts of syrup, 8 parts of ammonium bicarbonate, 1.5 parts of baking soda, 3 parts of edible salt, 0.3 parts of spices, 0.6 parts of baking powder, 1.5 parts of chicken essence, water 30 servings. First add sugar, syrup, ammonium bicarbonate, baking soda, edible salt, spices, baking powder and water into the high-speed beater, and mix for 7 minutes to obtain a mixed slurry; transfer the mixed slurry to the dough mixer, add flour, and eat Oil and chicken essence, first beat slowly at 35 rpm for 2 minutes, then beat quickly at 60 rpm for 3 minutes to get the mixture; then enter the mold for molding, sprinkle sesame seeds on the surface after molding; then enter the segmented oven to bake for 5 minutes -6 minutes, the oven is divided into four zones in turn, the temperature of zone 1 is controlled at 200°C above and 220°C below; the temperature of zone 2 is controlled at 220°C above and 250°C below; the...

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PUM

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Abstract

The invention discloses a preparation process of a walnut cake. The reparation process comprises the following steps of (1) pre-processing auxiliary materials, i.e. adding white sugar, syrup, ammonium carbonate, sodium bicarbonate, edible salt, spices, baking powder and water into a high-speed beater, and mixing the materials for 5 to 7 minutes to obtain mixed pulp; (2) transferring the mixed pulp to a dough mixer, adding flour, edible oil and chicken extract into the mixed pulp, slowly beating the mixed pulp for 2 to 3 minutes at the rotation speed of 30 to 35 revolutions per minute, and quickly beating the mixed pulp for 3 to 5 minutes at the rotation speed of 50 to 60 revolutions per minute to obtain a mixed material; (3) molding the mixed material in a die; (4) baking the molded walnut cake for 5 to 6 minutes in a section type oven, wherein the oven is sequentially divided into four areas, the temperature of the first area is controlled to be between 200 and 220 DEG C, the temperature of the second area is controlled to be between 220 and 250 DEG C, the temperature of the third area is controlled to be between 160 and 180 DEG C; the temperature of the fourth area is controlled to be between 120 and 140 DEG C; (5) cooling the walnut cake and shaping the walnut cake. The walnut cake prepared by the method is good in molding, loose in mouthfeel, thick in fragrance and unique in taste, does not have the taste of baking powder and sodium bicarbonate, and can be eaten by old people and children.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process of peach cakes. Background technique [0002] Peach crisp is a pastry food with flour and fat as the main raw materials. Present peach cake styles are varied, but the mouthfeel quality of the peach cakes prepared by the prior art cannot be kept consistent, poor formability, stiff mouthfeel, no crispy characteristics, and the alkaline taste of baking powder and baking soda is relatively strong, very Difficult to be liked by consumers. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a preparation process for peach cakes. The prepared peach cakes have good formability, crisp and loose taste, strong fragrance, no alkaline taste of baking powder and baking soda, unique taste, and are suitable for all ages. It is suitable for consumption. [0004] In order to achieve ...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 朱兴国
Owner 安徽顶能食品有限公司
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