Quickly-frozen original-taste steamed cakes and preparation method thereof

A technology for steaming cakes and cake flour, which is applied to the field of quick-frozen original-flavored steamed cakes and their preparation, can solve the problems of not being able to meet the needs of consumers well, preservatives are not good for human health, and the storage period is short, and the limitation of storage time can be solved. , The effect of maintaining the original shape and prolonging the storage period

Inactive Publication Date: 2016-02-10
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the cake products currently on the market have a short storage period and are mainly stored in the normal temperature and atmosphere packaging method. Considering the extended storage period, a large amount of preservatives need to be added to the steamed cake at room temperature to properly extend its shelf life, which has a certain impact on its taste. impact, and adding preservatives is not conducive to human health
Therefore, existing steamed cake products cannot satisfy consumer demand well

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A quick-frozen plain steamed cake is made of the following raw materials by weight percentage:

[0037] Eggs: 45%, white sugar: 20%, cake flour: 20%, compound pastry emulsifier: 3.7%, cheese: 2%, leavening agent: 0.3%, milk powder: 3%, custard powder: 1%, Edible oil: 5%.

[0038] The preparation method of the above-mentioned quick-frozen plain steamed cake is as follows:

[0039] (1) Weigh the raw materials according to the above weight percentage, put the white granulated sugar into the eggs and stir to make it melt evenly to obtain a mixture of egg and sugar, then add baking powder, milk powder, and custard powder to the cake flour and stir evenly, and mix Add the homogeneous powdered material into the egg-sugar mixture, stir to make it evenly mixed, and finally, add an emulsifier and quickly send it to a specific gravity of 0.4;

[0040] (2) Add cheese and edible oil to the material after step (1), stir rapidly for 60 seconds, make it mix evenly, and obtain a paste...

Embodiment 2

[0045] A quick-frozen plain steamed cake is made of the following raw materials by weight percentage:

[0046] Eggs: 35%, white sugar: 15%, cake flour: 30%, compound pastry emulsifier: 2%, cheese: 2.9%, leavening agent: 0.1%, milk powder: 3%, custard powder: 2%, Edible oil: 10%.

[0047] The preparation method of the above-mentioned quick-frozen plain steamed cake is as follows:

[0048] (1) Weigh the raw materials according to the above weight percentage, put the white granulated sugar into the eggs and stir to make it melt evenly to obtain a mixture of egg and sugar, then add baking powder, milk powder, and custard powder to the cake flour and stir evenly, and mix Add the homogeneous powdered material into the egg-sugar mixture, stir to make it evenly mixed, and finally, add an emulsifier and quickly send it to a specific gravity of 0.47;

[0049] (2) Add cheese and edible oil to the material after step (1), stir rapidly for 40 seconds, make it mix evenly, and obtain a paste...

Embodiment 3

[0054] A quick-frozen plain steamed cake is made of the following raw materials by weight percentage:

[0055] Eggs: 40%, white sugar: 15%, cake flour: 25%, compound pastry emulsifier: 2%, cheese: 2%, leavening agent: 0.3%, milk powder: 6%, custard powder: 1.7%, Edible oil: 8%.

[0056] The preparation method of the above-mentioned quick-frozen plain steamed cake is as follows:

[0057] (1) Weigh the raw materials according to the above weight percentage, put the white granulated sugar into the eggs and stir to make it melt evenly to obtain a mixture of egg and sugar, then add baking powder, milk powder, and custard powder to the cake flour and stir evenly, and mix Add the homogeneous powdered material into the egg-sugar mixture, stir to make it evenly mixed, and finally, add an emulsifier and send it quickly until the specific gravity is 0.55;

[0058] (2) Add cheese and edible oil to the material after step (1), and stir rapidly for 80 seconds to make it evenly mixed to ob...

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PUM

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Abstract

The invention relates to the technical field of foods and particularly relates to quickly-frozen original-taste steamed cakes and a preparation method thereof. The quickly-frozen original-taste steamed cakes are prepared from the following raw materials by weight percent: 35-45% of eggs, 15-25% of white granulated sugar, 20-30% of cake powder, 2-4% of an emulsifying agent, 2-8% of cheese, 0.1-0.3% of a swelling agent, 3-6% of milk powder, 1-3% of custard powder and 5-10% of edible oil. The preparation method of the cakes comprises the following steps: stirring and whipping to obtain a pasty material; steaming the pasty material; and then quickly freezing. The quickly-frozen original-taste steamed cakes provided by the invention are sweet and soft, and have rich milk aroma and relatively abundant nutritive values. According to the preparation method provided by the invention, under the condition that a preservative is not singly added, the storage period of the cakes is greatly prolonged and the defect that the storage time of traditional steamed cakes is short is solved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a quick-frozen plain steamed cake and a preparation method thereof. Background technique [0002] Cake is an ancient western pastry, usually made by oven. The cake is made of eggs, sugar, and wheat flour as main raw materials, with milk, salad oil, water, shortening, and baking powder as auxiliary materials. It is stirred, modulated, and baked. Finally, it is made into a sponge-like dessert. [0003] Traditional cakes are made by baking, but now there are not only baked cakes, but also many steamed cakes, and the forms of cakes are becoming more and more diverse. In the fast-paced and heavy pressure of modern society, consumers are more interested in cakes This kind of instant food is becoming more and more popular, and the sweet taste of cakes is believed by many consumers to relieve stress and cheer up the mood. [0004] However, the cake products currently on the market have a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L7/10A23L5/10A23L29/30
Inventor 冯慧颖赵源
Owner SANQUAN FOOD
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