Production process of cake

A production process and cake technology, which is applied in baking, dough processing, baked food, etc. It can solve the problems of consumers doubting the product quality, negligible, and health effects in name only, and achieves easy to make slurry, not easy to powder The effect of agglomeration and better taste

Inactive Publication Date: 2016-01-27
胡积松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to reduce the production cost, the cakes on the market often reduce the content of their high-protein substances and health-care active ingredients, so that their health-care effects are in vain, and they are negligible. It is very necessary to increase the content of effective health-care substances in cakes, improve their nutritional value, and create high-end, high-quality room-temperature packaging cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A cake production process, comprising the following process steps:

[0028] (1) Treatment of Hericium erinaceus: Take fresh Hericium erinaceus (dried Hericium erinaceus is used after soaking hair), wash it and put it in a pot, add olive juice, heat and simmer for 30-40 minutes, take out all the materials, beat Spray-drying after becoming slurry juice, obtains the olive Hericium erinaceus powder for subsequent use;

[0029] (2) Treatment of yams, pumpkins, and chestnuts: take fresh yams, pumpkins, and chestnuts, wash and peel them, steam them in a basket for 30-40 minutes, take them out and cool them, mix them in a mass ratio of 1:1:1, and make them into a slurry for later use ;

[0030] (3) Treatment of millet and barley: take new millet and barley, rinse with water, put them into a mill and grind them into rice flour;

[0031] (4) Wheat processing: take the new millet of the current year, after rinsing with clear water, put it into a flour machine and grind it into f...

Embodiment 2

[0046] The rest are the same as in Example 1, except that step (9) puts the baking mold in the steamer after refrigeration, and stops heating after steaming at a temperature of 85-92°C for 15-20 minutes to obtain high-quality steamed rice. Cake, which has the advantages of less oil, delicate taste, and not easy to get angry when eaten.

Embodiment 3

[0048] The rest are the same as in Example 1, except that the baking mold is placed in a microwave oven after the refrigeration in step (9), and a layer of bamboo boards are placed under the baking mold to ensure uniform heating, and the heating is stopped after 7 minutes of high heat to obtain High-quality microwave cake, which has the advantages of compact internal structure, "porcelain solid" taste, chewy texture and baking aroma.

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PUM

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Abstract

The present invention discloses a production process of a cake, and belongs to the field of food processing. The production process of the cake comprises steps of processing hericium erinaceus, common yam rhizome, pumpkin, Chinese chestnut, foxtail millet, jobstears seed and wheat, carrying out drying and cooling, performing screening with a sieve, preparing a slurry material, loading the slurry material into molds, and carrying out baking, demolding, metal detecting and culling, and packaging. `In the whole production process of the cake, no water is added so as to maximally integrate various health-care and nutritional substances, thereby enduing the cake with delicious taste as well as multiple efficacy of enhancing immunity, nourishing stomach, protecting blood vessels, supplementing fibers and proteins, and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a cake production process. Background technique [0002] Various pastries emerge in an endless stream on the market, and they have become a necessary food for people to travel at home and receive guests. With the continuous improvement of people's quality of life and the continuous enhancement of health care awareness, various health-care pastries have emerged as the times require and become the darling of consumers. In order to reduce the production cost, the cakes on the market often reduce the content of their high-protein substances and health-care active ingredients, so that their health-care effects are in vain and negligible, and also cause the embarrassing situation that current consumers doubt the product quality. It is very necessary to increase the content of effective health-care substances in cakes, improve their nutritional value, and create high-end, high-quality ro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/366
Inventor 胡积松
Owner 胡积松
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