Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Finger-shaped cake and production method thereof

A production method and finger technology, applied in baking, dough processing, baked food, etc., can solve the problems of fierce market competition, many imitation products, and inconvenient consumption for consumers

Inactive Publication Date: 2015-11-18
MAIFENG FOOD CHINA CO LTD
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as the industry develops more and more widely, various uneven companies have entered the industry one after another, resulting in fewer new products in the industry, more imitation products, fierce market competition, and often products pursue production volume, heavy grams, and product moisture Higher, it requires companies to add more preservatives and additives, which will bring potential harm to consumers' bodies, and it is inconvenient for consumers to eat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Finger-shaped cake and production method thereof
  • Finger-shaped cake and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A finger-shaped cake, which is finger-shaped, has a mass of 10-12 g, a water content of 10-15%, and is composed of the following raw materials in parts by weight: 23-26 parts of pastry powder, 18-20 parts of white granulated sugar, 0.2 parts of iodized salt ~0.3 parts, 1.5~2.5 parts of glycerin, 30~32 parts of egg liquid, 16~18 parts of soybean oil, 1~2 parts of solid ghee, 2~3 parts of whole milk powder, 0.3~0.5 parts of baking powder, 0.01 parts of xanthan gum ~0.015 parts, sodium dehydroacetate 0.02~0.03 parts.

[0014] The manufacturing method of finger-shaped cake as mentioned above comprises the following steps:

[0015] 1) Ingredients: pastry flour, baking powder, xanthan gum, sodium dehydroacetate, whole milk powder, white sugar, refined iodized salt, glycerin, soybean oil, egg liquid separate configuration;

[0016] 2) Slurry production and mixing: Use Youyang Whisk, ①Pour the egg liquid, glycerin, white sugar, and refined iodized salt into the mixing tank, s...

Embodiment 2

[0020] A finger-shaped cake, which is finger-shaped, has a mass of 10 g, and a water content of 13%, consisting of the following raw materials in parts by weight: 24 parts of pastry powder, 20 parts of white sugar, 0.2 part of refined iodized salt, 1.5 parts of glycerin, egg 32 parts of liquid, 18 parts of soybean oil, 1 part of solid ghee, 2 parts of whole milk powder, 0.4 part of baking powder, 0.01 part of xanthan gum, and 0.02 part of sodium dehydroacetate.

[0021] The manufacturing method of finger-shaped cake as mentioned above comprises the following steps:

[0022] 1) Ingredients: pastry flour, baking powder, xanthan gum, sodium dehydroacetate, whole milk powder, white sugar, refined iodized salt, glycerin, soybean oil, egg liquid separate configuration;

[0023] 2) Slurry production and mixing: Use Youyang Whisk, ①Pour egg liquid, glycerin, white sugar, and refined iodized salt into the mixing tank, stir for 2 minutes at a slow speed and 4 minutes at a fast speed; ②...

Embodiment 3

[0027] A finger-shaped cake, which is finger-shaped, has a mass of 11 g, and a water content of 12%, consisting of the following raw materials in parts by weight: 26 parts of pastry flour, 19 parts of white sugar, 0.21 parts of refined iodized salt, 2.2 parts of glycerin, egg 31 parts of liquid, 16 parts of soybean oil, 2 parts of solid ghee, 2.5 parts of whole milk powder, 0.35 parts of baking powder, 0.015 parts of xanthan gum, and 0.02 parts of sodium dehydroacetate.

[0028] The manufacturing method of finger-shaped cake as mentioned above comprises the following steps:

[0029] 1) Ingredients: pastry flour, baking powder, xanthan gum, sodium dehydroacetate, whole milk powder, white sugar, refined iodized salt, glycerin, soybean oil, egg liquid separate configuration;

[0030] 2) Slurry production and mixing: Use Youyang Whisk, ①Pour the egg liquid, glycerin, white sugar, and refined iodized salt into the mixing tank, stir for 3 minutes at a slow speed, and stir for 5 min...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a finger-shaped cake (mass, 10-12 grams; moisture content rate, 10%-15%). The finger-shaped cake consists of the following raw materials: cake flour, white granulated sugar, inodized salt, glycerol, egg liquid, soybean oil, solid butter, whole milk powder, baking powder, xanthan gum and sodium dehydroacetate. The finger-shaped cake creatively uses a bionic bakeware shaped like a human finger; the molded products weight only 10-12 grams, and have similar volume with human fingers so that the finger-shaped cake is convenient for eating and taking; and the moisture content rate of the finger-shaped cake is 10-15%, which lies between ordinary bread and cakes; food additives in ingredients are reduced from more than eight used for ordinary cakes to four due to the less moisture content rate, reducing the potential harm to the body, so that the finger-shaped cake is safer for people to eat; meanwhile, the finger-shaped cake is relative moist and smooth in mouthfeel, and is mild and appropriate in taste.

Description

technical field [0001] The invention belongs to food processing technology, and in particular relates to a finger-shaped cake and its manufacturing method. Background technique [0002] With the improvement of people's living standards, the demand for healthy diet is getting higher and higher. Baked food is more and more loved and respected by people because of its rich nutrition and unique taste, especially the annual average of baked food since 2010 The growth rate is above 10%, and it is one of the fastest growing branches of the food industry. However, as the industry develops more and more widely, various uneven companies have entered the industry one after another, resulting in fewer new products in the industry, more imitation products, fierce market competition, and often products pursue production volume, heavy grams, and product moisture Higher, requires companies to add more preservatives and additives, which will bring potential harm to consumers' bodies, and it...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/08A21D2/02A21D2/14A21D2/34
Inventor 赵世杰
Owner MAIFENG FOOD CHINA CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com