Crisp cake and preparation method thereof

A technology of peach crisp and loosening agent, which is applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., can solve the problems of easy loss of aroma, low digestion and absorption rate, poor taste, etc., to increase nutritional value, surface The effect of uniform color and reduced production cost

Inactive Publication Date: 2018-09-21
普安县舒鑫食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a new way of thinking to solve the problems and deficiencies of the prior art that the aroma is easily lost, the taste is poor, and the digestion and absorption rate is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] This embodiment provides a formula and a preparation method of peach crisp;

[0035] Raw materials include: 50 catties of flour, 20 catties of sugar, 28 catties of palm oil, 0.5 catties of baking soda, 2 catties of ammonium bicarbonate, 0.04 catties of loosening agent, and 8 catties of water;

[0036] The sugar is a mixture of rhamnose and maltose;

[0037] The mass fraction of the maltose in the total amount of sugar is 63%;

[0038] Described flour, wherein containing massfraction is 9% potato starch and 3% konjac powder;

[0039] The proportioning of the crisping agent is: 4 jin of sodium hydrogen tartrate, 3 jin of calcium citrate, 5 jin of calcium gluconate, 6 jin of yellow tea powder, 6 jin of bark powder, and 2 jin of sodium carboxymethyl cellulose;

[0040] Preparation methods include:

[0041] A: Flour pretreatment: Soak the flour in acidic liquid for 1.5 hours at 30°C, then add potato starch and stir evenly, fill the solution with nitrogen, then add konjac ...

Embodiment 2

[0048] Raw materials include: 55 catties of flour, 23 catties of sugar, 30 catties of palm oil, 0.8 catties of baking soda, 3 catties of ammonium bicarbonate, 0.08 catties of loosening agent, and 10 catties of water;

[0049] The sugar is a mixture of fructose and maltose;

[0050] The mass fraction of the maltose in the total amount of sugar is 65%;

[0051] Described flour, wherein containing massfraction is the potato starch of 13% and the fine powder of konjac of 6%;

[0052] The proportioning of the crisping agent is: 6 jin of sodium hydrogen tartrate, 5 jin of calcium citrate, 8 jin of calcium gluconate, 9 jin of yellow tea powder, 10 jin of bark powder, and 3 jin of sodium carboxymethyl cellulose;

[0053] Preparation methods include:

[0054]A: Flour pretreatment: Soak flour in acidic liquid at 32°C for 2 hours, then add potato starch and stir evenly, fill nitrogen into the solution, then add konjac fine powder Dried to a moisture content of less than 10%, and then ...

Embodiment 3

[0061] Raw materials include: 48 catties of flour, 18 catties of sugar, 25 catties of palm oil, 0.3 catties of baking soda, 1 catty of ammonium bicarbonate, 0.01 catties of loosening agent, and 6 catties of water;

[0062] The sugar is a mixture of glucose and maltose;

[0063] The mass fraction of the maltose in the total amount of sugar is 58%;

[0064] Described flour, wherein containing massfraction is 5% potato starch and 1% konjac powder;

[0065] The proportioning of the crisping agent is: 2 jin of sodium hydrogen tartrate, 1 jin of calcium citrate, 2 jin of calcium gluconate, 3 jin of yellow tea powder, 2 jin of bark powder, and 1 jin of sodium carboxymethyl cellulose;

[0066] Preparation methods include:

[0067] A: Flour pretreatment: Soak flour in acidic liquid for 1 hour at a temperature of 28°C, then add potato starch and stir evenly, fill the solution with nitrogen, then add konjac fine powder Dried to a moisture content of less than 10%, and then ground to 1...

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Abstract

The present invention relates to the technical field of non-staple food processing and particularly relates to a crisp cake and a preparation method thereof. The crisp cake consists of the following raw materials in parts by weight: 48-55 parts of flour, 17-23 parts of sugar, 24-30 parts of palm oil, 0.3-0.8 part of baking soda, 0.8-3 parts of ammonium bicarbonate, 0.01-0.08 part of a crisping agent and 5-10 parts of water. The method is as follows: firstly 1 / 3 of water is taken to be heated to 48-55 DEG C; then the crisping agent is added to be stirred until dissolved; the sugar, ammonium bicarbonate, baking soda and residual water are placed in a stirring machine to be subjected to high-speed stirring for 5-10 min; then the palm oil is added; the materials are then stirred for 8-15 min;then the dissolved crisping agent and flour are added; the materials are subjected to low-speed stirring for 5-8 min; and finally shaping and baking are conducted. The produced crisp cake by using theformula and technology is good in scattering, natural and beautiful in flowering, uniform in surface colors, golden and bright in color and luster, soft and easy to melt in mouthfeel, mellow in natural baking fragrance and good in mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of non-staple food processing, in particular to a peach cake and a preparation method thereof. Background technique [0002] Peach crisp is a pastry food with flour as the main raw material. Because it is crisp and delicious, it melts in the mouth and becomes a pastry food that is loved by all ages. Traditional peach cakes generally use flour with low gluten or ordinary flour with starch added, which has poor palatability, poor formability, and is not easy to digest and absorb. [0003] The patent number is CN201310195931.7, which discloses the preparation method of ultrafine bran wheat germ peach crisps. By replacing flour with ultrafine wheat bran, the crispy flavor and taste of peach crisps can be maintained. In addition, the sweet wheat with high unsaturated fatty acid content Embryo, can reduce the content of fat and sugar in the peach crisp. The invention makes the bran reach the standard of low-glu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/28A21D2/36A21D2/18
CPCA21D2/186A21D2/366A21D13/06A21D13/28
Inventor 张吉波唐春平
Owner 普安县舒鑫食品厂
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