Big cake formula and production process thereof

A production process and formula technology, which is applied in the field of big cake formula and its production process, can solve the problems of poor refreshing, affecting taste and flavor, hardening, etc., and achieve the effect of prolonging the hardening time and maintaining a good taste

Inactive Publication Date: 2017-07-04
JIANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of eating the existing big cakes, people found that the big cakes are easy to dry and aging during the preservation process, and become less palatable. Compared with the freshly produced big cakes, the taste changes with the storage time and becomes hard. Decreased palatability, affecting taste and flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A recipe of sesame oil cake, wherein the recipe of sesame oil cake comprises the following raw materials in proportion by weight: 62% of glutinous rice flour, 25% of white sugar, 8% of maltose, 2-2.5% of vegetable oil, 5% of drinking water, small Ground sesame oil 1.5%, sodium dehydroacetate 3 / 10,000 and glyceryl monostearate 0.5%.

[0026] Wherein the production technology of sesame oil big cake comprises the following steps:

[0027] Step 1: Soak the rice; after washing the glutinous rice with water, soak it in water at 20°C-25°C for 1.5-2.5 hours;

[0028] The second step: fried rice; dehydrate the glutinous rice soaked in warm water, dry it, and fry it in a pot with a temperature of 230-260°C for 30-40 seconds;

[0029] The third step: pulverize; fry it with a fully automatic rice frying machine, mechanically pulverize it to 90 mesh, and produce glutinous rice flour;

[0030] The fourth step: moisten the powder; the glutinous rice flour produced is static until th...

Embodiment 2

[0042] A recipe for a pumpkin cake, wherein the recipe for the pumpkin cake includes the following raw materials in proportions by weight: 62% glutinous rice flour, 25% white sugar, 8% maltose, 3% vegetable oil, 5% drinking water, and 3% pumpkin powder -3.5%, sodium dehydroacetate 3 parts per thousand and glyceryl monostearate 0.5%.

[0043] Wherein the production technology of pumpkin big cake comprises the following steps:

[0044] Step 1: Soak the rice; after washing the glutinous rice with water, soak it in water at 20°C-25°C for 1.5-2.5 hours;

[0045] The second step: fried rice; dehydrate the glutinous rice soaked in warm water, dry it, and fry it in a pot with a temperature of 230-260°C for 30-40 seconds;

[0046] The third step: pulverize; fry it with a fully automatic rice frying machine, mechanically pulverize it to 90 mesh, and produce glutinous rice flour;

[0047] The fourth step: moisten the powder; the glutinous rice flour produced is static until the water c...

Embodiment 3

[0060] A recipe for a sesame cake, wherein the recipe for the sesame cake comprises the following raw materials in proportions by weight: 62% of glutinous rice flour, 25% of white sugar, 8% of maltose, 3% of vegetable oil, 5% of drinking water, and 2% of black sesame %, sodium dehydroacetate 3 per ten thousand and glyceryl monostearate 0.5%.

[0061] Wherein the production technology of sesame big cake comprises the following steps:

[0062] Step 1: Soak the rice; after washing the glutinous rice with water, soak it in water at 20°C-25°C for 1.5-2.5 hours;

[0063] The second step: fried rice; dehydrate the glutinous rice soaked in warm water, dry it, and fry it in a pot with a temperature of 230-260°C for 30-40 seconds;

[0064] The 3rd step: pulverize; Fry it with full-automatic rice frying machine, mechanically pulverize to 90 orders, produce and obtain glutinous rice flour;

[0065] The fourth step: moisten the powder; the glutinous rice flour produced is static until th...

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PUM

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Abstract

The invention discloses a big cake formula, wherein a sesame oil big cake formula includes the following raw materials in parts by weight: 62% of glutinous rice flour, 25% of white granulated sugar, 8% of maltose, 2-2.5% of vegetable oil, 5% of drinking water, 1.5% of refined sesame oil, 0.03% of sodium dehydroacetate, and 0.5% of glycerol monostearate. According to the big cake formula and a production process thereof, the refined sesame oil in the sesame oil big cake preparation formula is 1.5%; pumpkin flour in a pumpkin big cake preparation formula is 3-3.5%; black sesame in a sesame big cake preparation formula is 2%; moreover, a certain proportion of jam prepared by apple is added in the big cake preparation process, the apple jam, pectin and syrup are fused together into glutinous rice, and the pectin has a condensation effect, can prolong the time keeping good mouthfeel in shelf life to 15 days, and greatly prolongs the hardening time of the big cake.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a formula of big cake and a production process thereof. Background technique [0002] Big cake is a well-known flavor product in China and is deeply loved by consumers. Big cake is a product made of specially processed glutinous rice with auxiliary materials. In the process of eating the existing big cakes, people found that the big cakes are easy to dry and aging during the preservation process, and become less palatable. Compared with the freshly produced big cakes, the taste changes with the storage time and becomes hard. The refreshing property deteriorates, which affects the mouthfeel and flavor. Therefore, in order to keep this traditional craft and not be affected by transportation time and transportation distance, so that customers who are farther away can eat fresh, refreshing products, it is urgent to develop a new anti-aging method for producing large cakes. Contents ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/135A23L19/00A23L3/3562
CPCA23L3/3562A23V2002/00
Inventor 曹烃
Owner JIANGXI NORMAL UNIV
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