Rapid processing method of chiffon cakes

A technology of chiffon cake and processing method, which is applied in the direction of baking method, dough processing, baking, etc., can solve the problems of slow heating, uneven heating, internal overcooking, etc., and achieve strong operability, reasonable production process, Energy and cost saving effects

Active Publication Date: 2018-12-18
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chiffon cakes can rapidly ripen and expand to edible standards under microwave processing conditions, but they are also prone to quality deterioration such as uneven heating, uneven tissue structure, and obvious marginal effects, such as a preparation method for microwave cake flour and cakes ( CN201010224198.3), in the microwave cake making, due to independent microwave heating, it is difficult to produce M

Method used

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  • Rapid processing method of chiffon cakes
  • Rapid processing method of chiffon cakes
  • Rapid processing method of chiffon cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Mix 60g of highland barley flour (80 mesh), 40g of wheat flour, 2.5g of baking powder, and 1g of salt.

[0043] (2) Add 75g of egg yolk, 150g of milk, and 40g of corn oil in turn and stir well to form a sticky paste for later use.

[0044] (3) Add 2.5g of cream of tartar to 158g of egg white, take 66g of white granulated sugar and add in three times, and beat until completely non-flowing.

[0045] (4) Add 2 / 5 of the egg whites that have been whipped in step (3) to the batter that has been well mixed in step (2) and stir it into a homogenous slurry, then add the remaining 3 / 5 of the beaten egg whites and mix moderately, then Put the cake batter evenly into the molds, control the net weight of the cake batter added to each mold at 30-33g, and the cake surface area at 43-46cm 2 .

[0046] (5) The mold with the cake batter in step (4) is first microwaved for 21 seconds, and the microwave load condition is 6.5×10 3 J / (kg s), and then bake it with hot air. The curing c...

Embodiment 2

[0050] (1) Mix 80g mung bean cooked flour (100 mesh), 20g wheat flour, 3.3g baking powder and 1g salt well.

[0051] (2) Add 65g of egg yolk, 140g of milk, and 50g of peanut oil in turn and stir well to form a sticky paste for later use.

[0052] (3) Add 3.0g of cream of tartar to 148g of egg white, take 50g of white sugar and add in three times, and beat until completely non-flowing.

[0053] (4) Add 1 / 2 of the egg whites that have been beaten in step (3) to the batter that has been well-mixed in step (2) and stir it into a homogenous slurry, then add the remaining 1 / 2 of the beaten egg whites for moderate mixing, then Put the cake batter evenly into the mold, control the net weight of the cake batter added to each mold at 32-34g, and the cake surface area at 47-50cm 2 .

[0054] (5) The mold with the cake batter in step (4) is first microwaved for 40 seconds, and the microwave loading condition is 6.9×10 3 J / (kg s), and then bake it with hot air. The curing conditions are...

Embodiment 3

[0058] (1) Mix 100g wheat flour (100 mesh), 4.0g baking powder and 2g salt well.

[0059] (2) Add 70g of egg yolk, 100g of milk, and 35g of rapeseed oil in turn and stir well to form a sticky paste for later use.

[0060] (3) Add 3.0g of cream of tartar to 153g of egg white, take 60g of white granulated sugar and add in three times, and beat until completely non-flowing.

[0061] (4) Add 1 / 3 of the egg whites that have been whipped in step (3) to the batter that has been well mixed in step (2) and stir it into a homogenous slurry, then add the remaining 2 / 3 of the beaten egg whites and mix moderately, then Put the cake batter evenly into the mold, control the net weight of the cake batter added to each mold at 33-35g, and the cake surface area at 42-45cm 2 .

[0062] (5) The mold with the cake batter in step (4) is first microwaved for 60 seconds, and the microwave loading condition is 7.2×10 3 J / (kg·s), and then bake it with hot air. The curing conditions are set as follow...

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Abstract

The present invention discloses a rapid processing method of chiffon cakes. The rapid processing method specifically comprises the following steps: egg yolk, milk and vegetable oil are successively added into mixed powder materials of main powder materials, salt and baking powder; the materials are stirred into a sticky paste shape; tartar cream and white granule sugar are successively added intoegg white; the egg white is completely beaten; firstly, 1/3-1/2 of the beaten egg white is added in the flour paste; the materials are stirred into a homogenate shape; then the left beaten egg white is added for turning and stirring; finally, the cake paste is firstly subjected to a microwave rapid swelling for 18-64 s at a microwave load condition of 6.5x10<3>-7.2x10<3>J/(kg.s); and then the cakepaste is subjected to hot air baking and curing at a load condition of 9.3x10<3>-11.9x10<3>J/(kg.s), wherein a first baking temperature is 150-160 DEG C and baking time is 15-22 min; and a second baking temperature is 150-190 DEG C and baking time is 8-17 min. The produced chiffon cakes are good in appearances and shapes, and uniform in coloring, have a CD/AF value of 5.11-16.53, a resilience of0.32-0.42 with a P < 0.05 and a hardness of 240-254 g and a chewability of 155-190. The rapid processing method saves time costs by 45.0% or more and can be widely used in the production and processing field of the chiffon cakes.

Description

technical field [0001] The invention relates to the production technology of the cake, in particular to a quick processing method of the chiffon cake, that is, to optimize the process and improve the quality of the traditional chiffon cake. Background technique [0002] Chiffon cake belongs to the type of sponge cake. It is a kind of puffy snack made by using the foaming property of protein to fill the egg liquid with a lot of air and adding flour. It has a puffy structure, high moisture content and light taste It is not greasy and has a moist and tender taste. It is one of the most popular types of cakes. [0003] Baking the cake batter in the oven is the process of changing from a flowable viscous liquid to a solid-phase solidified body with a fixed structure. The inside of the finished chiffon cake has a mesh-like porous structure, which makes the cake soft and elastic. , the outer skin layer of the batter is baked at high temperature, the sugars undergo Maillard reactio...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D8/06A21D2/36
CPCA21D2/362A21D8/06A21D13/06
Inventor 阮征张驰李汴生李丹丹
Owner SOUTH CHINA UNIV OF TECH
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