Steamed fruit cake and making method thereof

The technology of a fruit cake and a production method is applied in the directions of baking, dough processing, baked food, etc., which can solve the problems of short shelf life and monotonous taste, and achieve the effect of smooth and tender taste, fresh taste and reduction of chemical carcinogens.

Inactive Publication Date: 2016-02-10
FUJIAN GUOLIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Recently, short-term baked goods such as steamed cakes are very popular in the mark

Method used

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  • Steamed fruit cake and making method thereof
  • Steamed fruit cake and making method thereof
  • Steamed fruit cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A steamed fruit cake is mainly made of the following raw materials in proportions by weight:

[0023]

[0024] In order to further illustrate the steamed fruit cake of the present invention and its preparation method, preferably, the fruit jam can be commercially available fruit jam, which mainly contains fruit, custard and sugar. Wherein, the vegetable oil is one or a mixture of liquid rapeseed oil and soybean oil, and wherein, the cream is liquid cream. Wherein, wheat flour is low-gluten wheat flour. Wherein, the sugar is white granulated sugar, and is ground into 40 mesh powder. Wherein, the cake oil is special cake oil for steaming cakes.

[0025] A kind of preparation method of steamed fruit cake, realizes by following steps:

[0026] 1) Raw material preparation: Weigh 350 parts of eggs, 50 parts of fruit jam, 60 parts of liquid cream, 80 parts of rapeseed oil, 40 parts of emulsified oil, 250 parts of low-gluten wheat flour, 160 parts of white sugar, whole mi...

Embodiment 2

[0033] A steamed fruit cake is mainly made of the following raw materials in proportions by weight:

[0034]

[0035] In order to further illustrate the steamed fruit cake of the present invention and its preparation method, preferably, the fruit jam can be commercially available fruit jam, which mainly contains: fruit, custard and sugar. Wherein, the vegetable oil is one or a mixture of liquid rapeseed oil and soybean oil, and wherein, the cream is liquid cream. Wherein, wheat flour is low-gluten wheat flour. Wherein, the sugar is white granulated sugar, and is ground into 40 mesh powder. Wherein, the cake oil is special cake oil for steaming cakes.

[0036] A kind of preparation method of steamed fruit cake, realizes by following steps:

[0037] 1) Raw material preparation: Weigh 350 parts of eggs, 50 parts of fruit jam, 60 parts of liquid cream, 80 parts of soybean oil, 40 parts of emulsified oil, 250 parts of low-gluten wheat flour, 160 parts of white sugar, and 10 p...

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PUM

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Abstract

The invention discloses a steamed fruit cake. The steamed fruit cake is mainly made from, by weight, 300-450 parts of eggs, 50-150 parts of fruit jam, 50-150 parts of cream, 50-100 parts of vegetable oil, 20-40 parts of emulsified oil, 200-270 parts of sweat flour, 130-200 parts of sugar, 10-20 parts of whole milk powder, 10-20 parts of cake oil, 3-10 parts of baking powder, 0.5-1 part of an enzyme preparation, 0.5-1.5 parts of gluconolactone, 0.1-1 part of xanthan gum, 20-35 parts of sorbitol and 10-30 parts of water for standby application. According to the technical scheme of the steamed fruit cake, an improved formula is nutrient and healthy; meanwhile, a hot processing production method of twice paste injecting is adopted to prevent sinking of the sandwich fruit jam; through a technology of combining steaming with baking, the steamed fruit cake is fresh in mouthfeel, not only has the sweet and soft taste of a steamed cake, but also has the delicious, fine and smooth taste of a baked cake, can be stored for a longer time and is not prone to be hardened.

Description

technical field [0001] The invention belongs to the field of baked food, and in particular relates to a steamed fruit cake and a preparation method thereof. Background technique [0002] Baked goods, especially some pastries, are very popular in the market for their convenience, delicacy and sweetness. However, as a type of high-sugar and high-fat food, baked food can easily lead to obesity, high blood pressure, diabetes and other diseases. At the same time, starchy substances in cakes tend to generate chemical carcinogen acrylamide when baked at high temperature; oily substances in cakes tend to generate chemical carcinogens benzodiazepines when baked at high temperature. With the enhancement of people's awareness of health care, baked food has begun to affect people's eating choices due to the above-mentioned health limitations, restricting its own development [0003] Steaming is the most traditional cooking method. It avoids high-temperature hot oil, has a lighter tast...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L7/10A23L5/10
CPCA21D2/36
Inventor 朱汉良
Owner FUJIAN GUOLIANG FOOD CO LTD
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