Fruity milk steamed cake and making method thereof

A technology for steaming cakes and milk, applied in the field of food processing, can solve the problems of insufficient rise of steamed cakes, destruction of nutrients, and reduction of moisture, and achieve the effects of delaying spoilage, good preservation, and inhibiting bacterial invasion.

Inactive Publication Date: 2016-06-08
FUJIAN SENYOU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the cake is baked at high temperature, the water content is reduced, vitamins and minerals are also reduced, and the nutritional value is reduced.
Although the process of steaming cakes has been reported at present, the problems of insufficient and uneven rise often occur in steamed cakes, which obviously affect the taste of food. , steamed cake with good mouthfeel and less nutrient damage during the production process and production method thereof

Method used

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  • Fruity milk steamed cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Selection of raw materials: Wheat flour: Wheat flour suitable for making cakes is made from soft winter wheat, with a protein content of 7%-9% and ash content of 0.34%-0.38%. White granulated sugar: choose the one with lower fineness and grind it until the fineness of white sugar crushing is ≥80 mesh. Eggs: Choose eggs that have been inspected and accepted by formal standards to ensure that they are fresh and healthy and meet production requirements.

[0024] Weigh raw materials by weight: 50 parts of wheat flour, 44 parts of white granulated sugar, 58 parts of eggs, 10 parts of edible vegetable oil, 2 parts of edible glucose, 6 parts of glucose syrup, 1 part of milk powder, 1 part of edible salt, 1 part of sorbitol liquid, 1 part of glyceryl monostearate, 2 parts of glycerin, 0.1 part of sodium bicarbonate, 0.06 part of potassium sorbate, 0.06 part of sodium dehydroacetate, 0.1 part of edible citric acid, 0.1 part of concentrated banana juice.

[0025] Prepare accordi...

Embodiment 2

[0034]Selection of raw materials: Wheat flour: Wheat flour suitable for making cakes is made from soft winter wheat, with a protein content of 7%-9% and ash content of 0.34%-0.38%. White granulated sugar: choose the one with lower fineness and grind it until the fineness of white sugar crushing is ≥80 mesh. Eggs: Choose eggs that have been inspected and accepted by formal standards to ensure that they are fresh and healthy and meet production requirements.

[0035] Weigh raw materials by weight: 45 parts of wheat flour, 40 parts of white sugar, 55 parts of eggs, 8 parts of edible vegetable oil, 1 part of edible glucose, 5 parts of glucose syrup, 0.8 parts of milk powder, 0.8 parts of edible salt, 1 part of glyceryl monostearate 1 part of glycerin, 0.08 part of disodium dihydrogen pyrophosphate, 0.05 part of potassium sorbate, 0.05 part of sodium dehydroacetate, 0.08 part of edible citric acid, and 0.08 part of concentrated mango juice.

[0036] Prepare according to the follow...

Embodiment 3

[0045] Selection of raw materials: Wheat flour: Wheat flour suitable for making cakes is made from soft winter wheat, with a protein content of 7%-9% and ash content of 0.34%-0.38%. White granulated sugar: choose the one with lower fineness and grind it until the fineness of white sugar crushing is ≥80 mesh. Eggs: Choose eggs that have been inspected and accepted by formal standards to ensure that they are fresh and healthy and meet production requirements.

[0046] Weigh raw materials by weight: 55 parts of wheat flour, 50 parts of white granulated sugar, 60 parts of eggs, 12 parts of edible vegetable oil, 3 parts of edible glucose, 8 parts of glucose syrup, 1.2 parts of milk powder, 1.2 parts of edible salt, 2 parts of sorbitol liquid, 1 part of glyceryl monostearate, 2 parts of glycerin, 0.12 parts of calcium hydrogen phosphate, 0.08 parts of potassium sorbate, 0.08 parts of sodium dehydroacetate, 0.12 parts of edible citric acid, 0.05 parts of concentrated blueberry juice,...

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Abstract

The invention discloses a fruity milk steamed cake and a making method thereof and belongs to the technical field of food processing. The fruity milk steamed cake is made of, by weight, 45-55 parts of wheat flour, 40-50 parts of white granulated sugar, 55-60 parts of egg, 8-12 parts of edible plant oil, 1-3 parts of edible glucose, 5-8 parts of glucose syrup, 0.8-1.2 parts of milk powder, 0.8-1.2 parts of edible salt, 2-5 parts of cake oil, 0.08-0.12 part of baking powder, 0.05-0.08 part of potassium sorbate, 0.05-0.08 part of sodium dehydroacetate, 0.08-0.12 part of edible citric acid, 0.08-0.15 part of concentrated fruit juice. The concentrated fruit juice is added to generate fruity smell, and edible essence is not added, so that hygiene and safety of the steamed cake are guaranteed. The preparation method includes: selecting and weighing raw materials, mixing and stirring, pulping, injecting pulp, steaming, demolding and cooling, picking and packing. An improved steaming process is adopted, so that the fruity milk steamed cake is safe, hygienic and free of damage to nutritional ingredients, and original flavor of food is retained. The steamed cake made by the method is smooth in mouthfeel, mellow in texture, strong in fruity smell, rich in nutrition and popular with people at all ages.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fruity milk steamed cake and a preparation method thereof. Background technique [0002] Contain carbohydrate, protein, fat, vitamin etc. in the cake, and edible is convenient, is one of cake that people eat most frequently. Traditional cakes are generally baked in an oven, with eggs, sugar, and flour as the main raw materials, adding milk, salad oil, water, cake oil, cream and other auxiliary materials, plus shortening, baking powder and other food additives, through high-speed Whipped, inflated, prepared into custard, then poured into molds and baked to make a soft, sponge-like dessert. [0003] With the rapid development of my country's economy and the continuous improvement of the living standards of urban and rural people, people need all kinds of healthy food, green food and nutritional health food. Generally, fruity cakes use food flavoring to achieve fruity fl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/00A23L5/10A23L33/10A23L33/105
Inventor 吴庆云
Owner FUJIAN SENYOU FOOD CO LTD
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