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Elastic cake and preparation method thereof

A cake and elasticity technology, which is applied to bakery products with modified ingredients, special packaging objects, packaging objects under special gas conditions, etc., can solve problems such as unfavorable human health, short shelf life of cakes, insufficient elasticity of cakes, etc., and achieve full appetite. Sensation, texture, soft and elastic effect

Inactive Publication Date: 2017-12-01
广东民大华威饼业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because traditional cakes contain high calories, high fat, high protein, and high sugar, the shelf life of cakes is short. In order to prolong the shelf life of cakes, some preservatives are added, which is not conducive to human health; some cakes have insufficient elasticity, poor taste, Inadequacies such as short storage time

Method used

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  • Elastic cake and preparation method thereof
  • Elastic cake and preparation method thereof
  • Elastic cake and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0037] Such as figure 1 Shown, be the preparation method of above-mentioned elastic cake, it may further comprise the steps:

[0038] (1) Ingredients:

[0039] a. Preparation of material A: grind the white granulated sugar in the formula amount into powder, pass through a 60-mesh sieve, and then mix evenly with trehalose at a ratio of 25-30:1 to obtain material A for later use;

[0040] b. Preparation of material B: pass the double-effect baking powder, edible salt, potassium sorbate, gluconolactone, sodium dehydroacetate, and carotene in the formula amount through a 60-mesh sieve, and then mix evenly to obtain material B for later use;

[0041] c. Preparation of material C: mix the sorbitol solution with glycerin or water in a ratio of 1.5-2:1 to obtain material C for later use;

[0042] d. Preparation of material D: wash the fresh eggs with clean water, soak them for disinfection, rinse them twice with clean water, remove the shells, make fresh egg liquid, and obtain mater...

Embodiment 1

[0053] A springy cake prepared from the following components:

[0054] serial number

Name of raw material

Weight (g)

1

Low-gluten flour

840

2

fresh eggs

760

3

White sugar

720

4

Trehalose

24

5

vegetable oil

460

6

pastry improver

10

7

Sorbitol Liquid

100

8

cake oil

84

9

glycerin

50

10

double action baking powder

40

11

Salt

20

12

Potassium sorbate

1.5

13

Gluconolactone

1.2

14

Sodium dehydroacetate

1

15

Custard Powder

1

16

carotene

0.4

[0055] Note: All the above powdery raw and auxiliary materials must pass through a 60-mesh vibrating sieve before use to ensure that there are no entrained particles.

[0056] The above components are made into a cake according to the following preparation method, and the specific steps are as follows: (1) Ingredients:

...

Embodiment 2

[0071] A springy cake prepared from the following components:

[0072] serial number

Name of raw material

Weight (g)

1

Low-gluten flour

840

2

fresh eggs

700

3

White sugar

625

4

Trehalose

25

5

vegetable oil

460

6

pastry improver

10

7

Sorbitol Liquid

120

8

cake oil

84

9

water

60

10

double action baking powder

40

11

Salt

15

12

Potassium sorbate

1.5

13

Gluconolactone

1.2

14

Sodium dehydroacetate

1

15

Custard Powder

1

16

carotene

0.4

[0073] Note: All the above powdery raw and auxiliary materials must pass through a 60-mesh vibrating sieve before use to ensure that there are no entrained particles.

[0074] The above components are made into a cake according to the following preparation method, and the specific steps are as follows:

[0075] (1) Ingredien...

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Abstract

The invention discloses an elastic cake and a preparation method thereof and belongs to the technical field of food processing and production. The elastic cake comprises the following constituents in parts by weight: cake flour 70-90, fresh eggs 60-80, white granulated sugar 60-80, trehalose 2-2.7, vegetable oil 40-50, a cake emulsifier 7-9, glycerine or water 5-7, double-effect baking powder 3-5, salt 1-5, egg milk-flavored powder 0.5-3, carotene 0.1-0.5, a pastry improver 1-5, sorbitol solution 9-12, potassium sorbate 0.1-0.2, glucolactone 0.5-1.5 and sodium dehydroacetate 0.05-0.1. The elastic cake is prepared through the operation steps of performing constituent proportioning, performing stirring, performing standing, performing forming through a machine, performing baking, performing packaging on finished products, etc., in sequence. The elastic cake prepared by the method provided by the invention is fluffy, soft and elastic and has a good taste, high nutritional value and high elasticity. The shelf life of the cake can be extended effectively through the method.

Description

technical field [0001] The invention relates to the technical field of food processing and manufacturing, in particular to an elastic cake and a preparation method thereof. Background technique [0002] Cake is a kind of delicious and ornamental traditional western pastry. Because of its rich nutrition, it is more and more favored by consumers. Cake has become people's daily leisure food. With the improvement of people's living standards in our country, the market demand for leisure food is gradually increasing. There are all kinds of cakes on the market, with rich shapes and flavors, and people have a lot of choice. Because traditional cakes contain high calories, high fat, high protein, and high sugar, the shelf life of cakes is short. In order to prolong the shelf life of cakes, some preservatives are added, which is not conducive to human health; some cakes have insufficient elasticity, poor taste, Inadequacies such as short storage time. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/18B65D81/20
CPCA21D2/181A21D13/06B65D81/2069
Inventor 黄桂兴
Owner 广东民大华威饼业有限公司
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