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Enzyme-modified soft and smooth breakfast/meal replacement cake and making method thereof

A production method and cake technology, which is applied in the direction of baked food with modified ingredients, pre-baked dough treatment, baking, etc., can solve the problems of short shelf life, etc., and achieve the effects of improving shelf life, excellent moisturizing and anti-aging, and preventing denaturation

Inactive Publication Date: 2018-09-18
DONGGUAN HUAMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned cakes have high nutritional value, they still have the problem of short shelf life.

Method used

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  • Enzyme-modified soft and smooth breakfast/meal replacement cake and making method thereof
  • Enzyme-modified soft and smooth breakfast/meal replacement cake and making method thereof
  • Enzyme-modified soft and smooth breakfast/meal replacement cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] This embodiment provides a method for making an enzyme-modified soft breakfast / meal replacement cake. The method includes the following steps:

[0053] (1) The raw materials were mixed according to the formula in Table 1 for 15 minutes at a rotating speed of 132 rpm, and the slurry obtained after mixing was filtered, and the filtered slurry was inflated to obtain cake slurry;

[0054] (2) Put the cake slurry obtained in step (1) into a mold, heat the oven at 200° C., and lower the heat at 170° C.; bake for 24 minutes, shake the plate after the cake matures, and cool to obtain the cake.

Embodiment 2

[0056] This embodiment provides a method for making an enzyme-modified soft breakfast / meal replacement cake. The method includes the following steps:

[0057] (1) The raw materials were mixed according to the formula in Table 1 for 15 minutes at a rotating speed of 132 rpm, and the slurry obtained after mixing was filtered, and the filtered slurry was inflated to obtain cake slurry;

[0058] (2) Put the cake slurry obtained in step (1) into a mold, heat the oven at 200° C., and lower the heat at 170° C.; bake for 24 minutes, shake the plate after the cake matures, and cool to obtain the cake.

Embodiment 3

[0060] This embodiment provides a method for making an enzyme-modified soft breakfast / meal replacement cake. The method includes the following steps:

[0061] (1) The raw materials were mixed according to the formula in Table 1 for 15 minutes at a rotating speed of 132 rpm, and the slurry obtained after mixing was filtered, and the filtered slurry was inflated to obtain cake slurry;

[0062] (2) Put the cake slurry obtained in step (1) into a mold, heat the oven at 200° C., and lower the heat at 170° C.; bake for 24 minutes, shake the plate after the cake matures, and cool to obtain the cake.

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Abstract

The present invention provides an enzyme-modified soft and smooth breakfast / a meal replacement cake and a making method thereof. The cake includes the following raw materials in percentages by mass: 36-42% of egg liquid; 15-18% of wheat flour; 13-15% of edible oil; 12-15% of white granulated sugar; 0.2-1% of table salt; 9-18% of sweeteners; 1.5-4.8% of emulsifiers, 0.1-0.5% of swelling agent, 0.1-0.3% of preservative and 0.1-0.2% of edible essence; wherein the preservative is composed of glucono-delta-lactone, glyceryl monostearate and sodium dehydrogenate. The cake is high in water content, soft in mouthfeel and long in shelf life. The making method is complete in process, hygienic and environmentally-friendly.

Description

technical field [0001] The invention belongs to the field of food production, and relates to an enzyme-modified soft breakfast / meal replacement 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. [0003] CN 10741042...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/16A21D2/14A21D2/18A21D8/04A21D2/02
CPCA21D2/02A21D2/14A21D2/165A21D2/181A21D8/042A21D13/06
Inventor 蔡楚壁欧祖运杨南张俊凯
Owner DONGGUAN HUAMEI FOOD
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