Sandwich cake processing method

A processing method and cake technology, which are applied in the processing of dough, baking, and baked goods, etc., can solve the problem of difficulty in meeting consumers' needs for different tastes and textures of cake products, difficulty in meeting consumers' needs, and lack of layers and textures. and other problems, to achieve the effect of unique formula, better taste, and improved rough taste

Inactive Publication Date: 2015-12-09
SHANGHAI SANHUIMAIFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards in our country, the market demand for leisure food is gradually increasing, and modern people pay more and more attention to their own health. At present, the cakes in the domestic market are mainly Asian soft and sweet cakes. Fatty food, long-term consumption is not conducive to the health of the human body. People try to add some healthy ingredients to the cake to reduce the calories and fat of the cake, but they cannot be promoted because of poor taste.
[0003] At present, various cake products appearing in the market use eggs as the main raw material. Traditional cakes have a single taste and lack layers and textures. It is diffi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: a kind of processing method of sandwich cake, it comprises the following steps: a, batching: the raw material of sandwich cake comprises leather material and filling, and described leather material is made up of the raw material of following weight portion: egg 68kg, granulated sugar 28kg , trehalose 10kg, syrup 1kg, improver 4kg, preservative 0.5kg, sorbitol 1kg, flavoring 0.2kg, emulsifier 2kg, glycerin 0.3kg, baking powder 0.3kg, wheat flour 38kg, milk powder 7kg, ghee 15kg; The filling is composed of the following raw materials in parts by weight: 14kg of vegetable oil, 11kg of granulated sugar, 10kg of water, 9kg of whole milk powder, 1kg of edible corn flour, 0.003kg of carrageenan, 0.02kg of edible salt, 0.001kg of β-carotene, and Potassium acid 0.005kg;

[0030] b. Whipping leather: firstly mix eggs, granulated sugar, trehalose and syrup evenly according to the parts by weight in step a, and stir for 8 minutes; then add improver, preservative, sorb...

Embodiment 2

[0035] Embodiment 2: In step a batching, leather material is made up of the raw material of following weight kg: egg 70kg, granulated sugar 30kg, trehalose 14kg, syrup 2kg, improver 5kg, preservative 0.6kg, sorbitol 2kg, flavoring 0.3kg, emulsifier 3kg, glycerin 1kg, baking powder 0.4kg, wheat flour 40kg, milk powder 8kg, ghee 16kg; the filling is composed of the following raw materials with a weight of kg: vegetable oil 15kg, sugar 12kg, water 12kg, whole milk powder 11kg, Edible corn flour 2kg, carrageenan 0.004kg, edible salt 0.03kg, β-carotene 0.002kg, potassium sorbate 0.008kg.

Embodiment 3

[0036] Embodiment 3: In step a batching, leather material is made up of the raw material of following weight kg: egg 72kg, granulated sugar 33kg, trehalose 17kg, syrup 3kg, improver 6kg, antistaling agent 0.7kg, sorbitol 4kg, flavoring 0.4kg, emulsifier 6kg, glycerin 1.2kg, baking powder 0.5kg, wheat flour 45kg, milk powder 9kg, ghee 17kg; the filling is composed of the following raw materials weighing kg: vegetable oil 17kg, sugar 14kg, water 15kg, whole milk powder 14kg , Edible corn flour 4kg, carrageenan 0.005kg, edible salt 0.05kg, β-carotene 0.005kg, potassium sorbate 0.01kg.

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PUM

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Abstract

The present invention discloses a sandwich cake processing method comprising the following steps: blending materials: the raw materials of the sandwich cake includes wrapping materials and stuffing materials, the wrapping materials consist of eggs, granulated sugar, sugar syrup, etc., and the stuffing materials is composed of vegetable oil, granulated sugar, water, whole milk powder, edible corn flour, etc.; whipping the wrapping materials: the eggs, granulated sugar, trehalose, sugar syrup, etc., are successively mixed and stirred in order; forming and steaming: the cake raw materials with an intermediate layer being the stuffing materials and an upper and a lower layer being the wrapping materials are put into a mold to be formed, and steamed at a temperature of 100-105 DEG C; and finally the cake materials are cooled, sterilized and packaged to obtain the finished products. The sandwich cake is unique in formulation, is scientific and closely examined in material use, is simple and practical in production method, and is high in nutrition ingredients, is soft, glutinous, fragrant and smooth, is excellent in mouthfeel, is mature in production equipment, and can realize large-scale production.

Description

technical field [0001] The invention belongs to the technical field of food processing and manufacturing, and in particular relates to a processing method of a sandwich cake. Background technique [0002] Cake is one of people's favorite pasta. Because of its rich nutrition, it is more and more favored by consumers. Cake has become people's daily leisure food. Cake is a kind of product with relatively mature mechanized production technology. It is a new type of food that is developing and has occupied a large market. With the industrialization of snack food, cake is also developing in a safer and more nutritious direction. With the improvement of people's living standards in our country, the market demand for leisure food is gradually increasing, and modern people pay more and more attention to their own health. At present, the cakes in the domestic market are mainly Asian soft and sweet cakes. Fatty food, long-term consumption is unfavorable for the health of human body, a...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 廖耿清
Owner SHANGHAI SANHUIMAIFENG FOOD
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