Low-temperature baking cake and manufacturing method thereof

Abstract

The present invention discloses a low-temperature baking cake which is prepared from the flowing raw materials in parts by weight: 18-21 parts of white granulated sugar, 0.1-0.15 part of edible salt, 28-30 parts of egg liquid, 4-6 parts of sorbitol, 1-2 parts of malt syrup, 3-5 parts of glycerin, 12-15 parts of soybean oil, 1-2 parts of egg yolk powder, 20-24 parts of pastry flour, 1-2 parts of whole milk powder, 0.05-0.1 part xanthan gum, and 0.18-0.24 part of preservatives. The cakes are manufactured by using a creative baking process which employs a baking temperature of 105-135 DEG C and a baking time of more than 30 minutes. The manufactured cakes have a higher moistening degree, and have superiority in melting properties in mouth and post moisturizing ability compared with the high-temperature baking cakes. And also because the cakes are baked at low temperatures for a long-time, relatively more nutrients of the cakes are retained, and also some unhealthy caramelized products induced by high temperatures are not easily produced. The low-temperature baking cakes are good products which fit to the current healthy diet.

Description

technical field [0001] The invention belongs to food processing technology, and in particular relates to a low-temperature baked cake and a preparation method thereof. Background technique [0002] Cake is a product with high nutrition, rich taste and affordable price. It has been a good choice for people to replace meals for a long time. Cake in the traditional sense is to make the cake mature quickly and improve the production capacity of the product. At the same time, it is also for the golden color of the product. , the taste is strong, and the method of fast baking at a high temperature above 160°C is often used. For example, the meat floss cake patent 201110342953.2 uses 210°C for 11 minutes, but due to this short-term high-temperature baking, the starch paste in the cake The product is not fully melted, and the product is prone to starch retrogradation and aging after storage, and the taste becomes dry and rough, which affects consumption. The current long-term method...

AI Technical Summary

Problems solved by technology

[0002] Cake is a product with high nutrition, rich taste and affordable price. It has been a good choice for people to replace meals for a long time. Cake in the traditional sense is to make the cake mature quickly and improve the production capacity of the product. At the same time, it is also for the golden color of the product. , the taste is strong, and the method of fast baking at a high temperature above 160°C is often used. For example, the meat floss cake patent 201110342953.2 uses 210°C for 11 minutes, but due to this short-term high-temperature baking, the starch paste in the cake The product is not fully melted, and the product is prone to starch retrogradation and aging after storage, and the taste becomes dry and rough, which affects consumption. The current long-term method is to use a large amount of emulsifier to improve the water retention of the product, which affects the taste of the product to a certain extent. At the same time, it does not meet the current trend of people pursuing a healthy diet.

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