Nutrient cake and making method thereof

A production method and cake technology, applied in baking, dough processing, baked food, etc., can solve the problems of no health care function, short storage time, indigestion, etc., and achieve improved immunity, golden color, and strong egg fragrance Effect

Inactive Publication Date: 2016-10-12
YOUCHEN FUJIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cake is a kind of food suitable for all ages. It is rich in nutrition and is deeply loved by people. In order to meet people’s various needs, more and more additives are added in the current cake processing, but it is difficult to digest and the taste is not good. Good, short storage time, no health care function and other deficiencies, although it can make it rich in taste, it may not be good for people's health, which is not conducive to human health. With the continuous improvement of people's living standards, the original Neither nutrition nor taste of cake can meet the needs of modern people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present invention provides a nutritional cake and a preparation method thereof, comprising the following steps:

[0028] 1) Mix and stir 110g of egg liquid, 70g of white sugar, 12g of egg yolk powder, and 1.5g of edible salt until dissolved. The stirring frequency is 40Hz and the time is 4min;

[0029] 2) Add 45g of edible oil, 10g of honey, 7g of sorbitol liquid, 9g of water, 0.15g of potassium sorbate, 0.08g of sodium dehydroacetate, 8g of trehalose, and 6g of compound baking powder, and continue stirring until dissolved;

[0030] 3) Add 60g of low-gluten flour, 30g of meat floss, and 6g of cake oil, and stir evenly at a frequency of 50Hz for 5 minutes;

[0031] 4) Transport to the sending equipment for sending, the temperature of the slurry is controlled at 19-20°C, and the specific gravity is controlled at 0.62-0.63;

[0032] 5) Enter the mold for filling and molding, the quality of the slurry in each mold is controlled to 34.0g, and the lid is automatically ad...

Embodiment 2

[0039] The present invention provides a nutritional cake and a preparation method thereof, comprising the following steps:

[0040] 1) Mix and stir 100g of egg liquid, 60g of white sugar, 10g of egg yolk powder, and 1g of edible salt until dissolved. The stirring frequency is 40Hz and the time is 3min. ;

[0041] 2) Add 40g of edible oil, 8g of honey, 6g of sorbitol solution, 8g of water, 0.1g of potassium sorbate, 0.05g of sodium dehydroacetate, 7g of trehalose, and 5g of compound baking powder, and continue stirring until dissolved;

[0042] 3) Add 50g of low-gluten flour, 25g of meat floss, and 5g of cake oil, and stir evenly at a frequency of 50Hz for 4 minutes;

[0043] 4) Transport to the sending equipment for sending, the temperature of the slurry is controlled at 18-19°C, and the specific gravity is controlled at 0.60-0.61;

[0044] 5) Enter the mold for filling and molding, the quality of the slurry in each mold is controlled to 32.0g, and the lid is automatically a...

Embodiment 3

[0051] The present invention provides a nutritional cake and a preparation method thereof, comprising the following steps:

[0052] 1) Mix and stir 120g of egg liquid, 80g of white sugar, 15g of egg yolk powder, and 2g of edible salt until dissolved. The stirring frequency is 40Hz and the time is 5min. ;

[0053] 2) Add 50g of edible oil, 12g of honey, 8g of sorbitol liquid, 10g of water, 0.2g of potassium sorbate, 0.1g of sodium dehydroacetate, 10g of seaweed, and 7g of compound baking powder, and continue stirring until dissolved;

[0054] 3) Add 70g of low-gluten flour, 35g of meat floss, and 7g of cake oil, and stir evenly at a frequency of 50Hz for 6 minutes;

[0055] 4) Transport to the sending equipment for sending, the temperature of the slurry is controlled at 20-21°C, and the specific gravity is controlled at 0.64-0.65;

[0056] 5) Enter the mold for filling and molding, the quality of the slurry in each mold is controlled to 36.0g, and the lid is automatically added...

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PUM

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Abstract

The invention provides a nutrient cake and a making method thereof. The nutrient cake is prepared from, by mass, 100-120 parts of egg liquid, 60-80 parts of white granulated sugar, 50-70 parts of low-gluten flour, 45-55 parts of edible oil, 25-35 parts of dried meat floss, 10-15 parts of yolk powder, 8-12 parts of honey, 6-8 parts of d-sorbitol solution, 6-8 parts of trehalose, 5-7 parts of compound baking powder, 5-7 parts of cake emulsifier, 1-2 parts of edible salt, 0.1-0.2 part of potassium sorbate, 0.05-0.1 part of sodium dehydroacetate and 8-10 parts of water. The nutrient cake is prepared through stirring, leavening, filling, capping, baking, decapping, demolding, cooling, sterilization, nitrogen introduction and packaging. The product is golden in color, properly salty and sweet, fine and dense in texture, thick in egg flavor, balanced in nutrition, capable of achieving healthcare including digestion promotion and immunity enhancement, capable of being absorbed by the body easily, and capable of reducing the consumption of preservative and prolonging shelf life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritious cake and a preparation method thereof. Background technique [0002] Cake is a kind of food suitable for all ages. It is rich in nutrition and is deeply loved by people. In order to meet people’s various needs, more and more additives are added in the current cake processing, but it is difficult to digest and the taste is not good. Good, short storage time, no health care function and other deficiencies, although it can make it rich in taste, it may not be good for people's health, which is not conducive to human health. With the continuous improvement of people's living standards, the original No matter nutrition or mouthfeel of cake all can not satisfy the needs of modern people. Contents of the invention [0003] The object of the present invention is to provide a kind of nutrition cake and its preparation method, adopt the methods such as adding honey,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34A21D2/18A21D2/14
CPCA21D2/34A21D2/145A21D2/181
Inventor 游铃华游晓文陈辉
Owner YOUCHEN FUJIAN FOOD
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