Multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof

A multi-purpose, cake technology, which is applied in application, baking, and oil-containing food ingredients, etc., can solve the problems of unstable expansion force of oil-precipitated cakes, difficulty in controlling the temperature of the mixed liquid, and high professional level requirements, so as to shorten the production time, Maintains soft and moist taste, wide-ranging effects

Inactive Publication Date: 2017-05-10
付建农
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is difficult to control the temperature of the mixture, and then mix it evenly by hand, oil precipitation often occurs, the expansion force of the cake is unstable, the operation is complicated and takes a long time, and requires a high professional level of operation

Method used

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  • Multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof
  • Multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof
  • Multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-7

[0069] The formula of the multi-purpose cake liquid that embodiment 1-7 provides is as table 1.

[0070] Table 1

[0071]

[0072]

[0073] Note: The emulsifier used in Examples 1-3 is a compound of propylene glycol fatty acid ester, polyglycerol fatty acid ester, monoglycerin fatty acid ester, phospholipid and soybean oil (the ratio is 11:19:20:35:100) , the emulsifying agent used in embodiment 4-6 is single component, is respectively propylene glycol fatty acid ester, polyglycerol fatty acid ester, monoglycerol fatty acid ester; The emulsifying agent used in embodiment 7 is propylene glycol fatty acid ester, polyglycerol fatty acid ester Monoglycerides, fatty acid monoglycerides, phospholipids and soybean oil (ratio 12:20:19:18:131).

[0074] The preparation method of embodiment 1-7 is identical, is all as follows:

[0075] First add appropriate amount of water to the sugar / sugar alcohol, mix and heat to 110°C, then add the rest of the ingredients when the temperatur...

Embodiment 8-13

[0077] The formula of the multi-purpose cake liquid that embodiment 8-13 provides is as table 2.

[0078] Table 2

[0079]

[0080]

[0081] Note: The emulsifiers used in Table 2 are all compounded by weight of propylene glycol fatty acid ester, polyglycerin fatty acid ester, monoglycerin fatty acid ester, phospholipid and soybean oil.

[0082] The preparation method of embodiment 8-13 is identical, is all as follows:

[0083] First add appropriate amount of water to the sugar / sugar alcohol, mix and heat to 90°C, then add the rest of the ingredients when the temperature is lowered to 50°C.

Embodiment 14

[0085] The formula of a kind of cake is as shown in table 3.

[0086] table 3

[0087] Element weight ratio% Multi-purpose cake liquid (Example 2) 27.87 egg liquid 41.8 Medium and high-gluten flour 13.93 cake oil 2.44 sucrose 7 diced fruit 3.5 salad oil 3.5

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Abstract

The invention provides multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof. The multi-purpose cake liquid is mainly prepared by mixing the following components: 63 to 84 percent of sugar/sugar alcohol by weight, 9 to 36 percent of plant oil by weight and 1 to 7 percent of an emulsifier by weight. The total sugar content of the multi-purpose cake liquid is 85 percent by weight or lower, and the total oil content is 35 percent by weight or lower; the sugar is selected from saccharose/maltose; the sugar alcohol is selected from maltitol/sorbitol. The multi-purpose cake liquid disclosed by the invention is milky liquid containing water, sugar and oil, has the functions of swelling and puffing, can be widely applied to preparation of desserts such as all types of cakes and puff pastries, is stable in form and high in dispersivity, and cannot generate deposition and the like when stored for a long time.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a multipurpose cake liquid, cake, shortbread and a preparation method thereof. Background technique [0002] The traditional method of making cakes needs to mix some eggs, sugar, and a little salt evenly until they are half-baked, then add flour and mix well, then add quick-rising cake oil, and finally add vegetable oil, milk, essence and mixed liquid. It is difficult to control the temperature of the mixture, and then mix it evenly by hand, oil precipitation often occurs, the expansion force of the cake is unstable, the operation is complicated and takes a long time, and requires a high professional level of operation. [0003] In view of this, the present invention is proposed. Contents of the invention [0004] The first object of the present invention is to provide a multi-purpose cake liquid, which is a milky liquid containing water, sugar, and oil, which has the functions o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A21D13/80
CPCA23V2002/00A23V2250/204A23V2250/628A23V2250/6416A23V2250/642A23V2250/18A23V2250/192A23V2200/222
Inventor 付建农
Owner 付建农
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