Baking method for additive-free cake

A technology with no additives and a baking method, which is applied in the field of pastry baking, can solve the problems of uneven heating, short shelf life, and extension of pastry, and achieve the effects of accelerating continued development and maturation, reducing water activity, and maintaining freshness

Active Publication Date: 2015-08-12
FUZHOU JIAOTIANXIA BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Baked cakes are becoming more and more popular. In order to better distribute and sell them, additives such as preservatives are often added to achieve a longer shelf life, but additives such as preservatives will have an impact on human health
For the sake of health, baked pastries without additives have appeared now, and are becoming more and more popular. However, the shelf life of baked pastries without additives is generally only 3 to 6...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The baking method of Nagasaki cake is given below:

[0018] 1) Ingredients: Proportion the raw materials.

[0019] 2) Beating: Beat the slurry and use a mixer to defoam.

[0020] 3) Inflation: Inflate the beaten slurry.

[0021] 4) Slurry injection molding: weighing and injection molding the inflated slurry.

[0022] Steps 1) to 4) adopt conventional methods.

[0023] 5) Baking: The total baking time is about 85 minutes using a dual-function tunnel furnace (26 meters of thermal radiation tunnel furnace (including steam device)) with thermal radiation baking and steaming. Divided into three temperature zones, the first temperature zone is 8 meters long, and the baking time is 26 minutes. The lower cavity is low-temperature, and the upper cavity is high-temperature baking. A part of the charred layer is baked on the surface of the cake, so that the surface part is shaped and enters the development process. The second temperature zone is 10 meters, and the baking time ...

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PUM

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Abstract

The invention discloses a baking method for additive-free cake, and relates to the baking method of cake. The baking method comprises the steps of material mixing; material beating; air inflation; slip casting; baking; cooling and sterilizing; nitrogen-filled packing; in the step of baking, the cake in the slip casting enters a tunnel baking oven for being baked, the running speed of a conveyor belt is 0.1-2m/min, the baking time of a first temperature zone is 10 min-30 min, the temperature of hot air in an upper cavity is 220 DEG C+/-10DEG C, and the temperature of hot air in a lower cavity is 180 DEG C+/-10 DEG C; the baking time of a second temperature zone is 10 min-30 min, the temperature of the lower cavity is 200 DEG C+/-10 DEG C, and the temperature of the upper cavity is 160 DEG C+/-10 DEG C; the baking time of a third temperature zone is 10 min-30 min, the temperature of the lower cavity is 180DEG C+/-10 DEG C, the temperature of the upper cavity is 150 DEG C+/-10 DEG C, and the water activity of baked cake is below 78; in the step of cooling and sterilizing, the baked cake enters a cooling and sterilizing box for being cooled and sterilized, and the cooling and sterilizing box adopts a 360-degree all-dimensional stiffing and sterilizing box.

Description

technical field [0001] The invention relates to a baking method of cakes, in particular to a baking method of additive-free cakes. Background technique [0002] Baked cakes are becoming more and more popular. For better distribution and sales, additives such as preservatives are often added to achieve a longer shelf life, but additives such as preservatives will have an impact on human health. For the sake of health, baked pastries without additives have appeared now, and are becoming more and more popular. However, the shelf life of baked pastries without additives is generally only 3 to 6 days. The main reason is that the conventional baking process uses direct heating. Roasting (similar to baking with an open fire) causes uneven heating of various parts of the pastry, and the water activity cannot be controlled; and there is no comprehensive sterilization, so the shelf life of the pastry without additives cannot be extended. The short shelf life has caused the promotion ...

Claims

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Application Information

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IPC IPC(8): A21D8/06A21D15/02A21D15/00
Inventor 朱汉良
Owner FUZHOU JIAOTIANXIA BIOTECH CO LTD
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