Cheese cake flour containing wheat dietary fibers and production method

Abstract

The invention discloses a home cheese cake flour containing wheat dietary fibers and a production method thereof. The cheese cake flour is made of a premixed flour A and a premixed flour B, especially the premixed flour A is added with wheat dietary fiber powders. The materials of the premixed flour A and the premixed flour B are scientifically proportioned, and the premixed flour A and the premixed flour B are whipped by an egg separation method, and cheese cakes whose dietary fiber content is 50-100% higher than that of a conventional product are conveniently and rapidly made at home. The cakes are delicious and supplement dietary fibers which are lacking in daily life, and increase nutritive values. The processing method for the cheese cake flour is formed by drying, cooling, sieving, mixing, venting, and packaging procedures, and continuous production of drying and ingredient mixing is realized, shelf life of the cake flour is improved, and breakage rate caused by product extrusion in a transportation process is reduced.

Description

technical field [0001] The invention relates to a cake flour, in particular to a cheese cake flour containing wheat dietary fiber. Background technique [0002] The cheesecake is fluffy and has a soft and smooth taste, which is suitable for all ages and is deeply loved by consumers. With the improvement of the economic level and the rapid development of society, the DIY market gradually shows vigorous vitality, and more and more consumers try to make pastry at home. In addition, scientific research has found that dietary fiber absorbs water and swells in the human digestive tract, which can promote gastrointestinal peristalsis, prevent constipation, hemorrhoids and other diseases, and at the same time excrete various toxins in the feces. How to develop a cheese cake powder that is simple, convenient and safe to operate and contains higher dietary fiber, and how to make the pastry food convenient and family-oriented is a problem to be solved at present. In addition, in the ...

AI Technical Summary

Problems solved by technology

Aiming at the problem that the baking powder is prone to gas production reaction in a humid environment and becomes invalid during the cheesecake flour processing, and the non-dairy creamer and sugar are prone to agglomeration when the moisture content of the flour is 14%, the instant flour drying process is adopted. It can reduce the moisture content of flour by 2-4% within 5 seconds, effectively solving the problems of baking powder failure and product caking, and extending the shelf life of cake flour from 6 months to 12 months

In view of the fact that the residual heat in the dried flour will affect the various components of the cake flour formula, resulting in the failure of the baking powder and the melting and agglomeration of the non-dairy creamer, through the powder drying online cooling system, the dry cold generated by the air cooler is used Air quickly reduces the temperature of the flour after the drying process, ensuring uninterrupted production of subsequent processes

In view of the high damage rate caused by extrusion during transportation, the damage rate during transportation can be reduced by discharging the air mixed in the product and in the plastic packaging

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