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Composition for delaying aging of big cake and big cake preparation method

A composition and vegetable oil technology, applied in the field of pastry production, can solve the problems of lack of β-glucan, etc., and achieve the effects of soft taste, light and thin texture, and prolonged anti-aging time

Inactive Publication Date: 2018-12-28
镇江市智农食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent (publication number CN 103932038 A, publication date 2014.07.23) discloses that "a preparation method of anti-aging steamed bread" uses β-glucan in noodle products to have a good effect, and there is no β-glucan For research on rice products

Method used

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  • Composition for delaying aging of big cake and big cake preparation method
  • Composition for delaying aging of big cake and big cake preparation method
  • Composition for delaying aging of big cake and big cake preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A composition for delaying the aging of big cakes is provided, which includes β-glucan and trehalose, and weighs 1 kg of the β-glucan and 0.5 kg of the trehalose. Wherein, the β-glucan is one or more of yeast β-glucan, oat β-glucan, barley β-glucan, mushroom β-glucan, and the β-glucan The purity of polysaccharides is not less than 70%.

[0029] Provide a kind of preparation method that can delay the aging of big cake, comprising the steps of:

[0030] (1) Mix glutinous rice and japonica rice according to the mass ratio of 7:3, wash with water, dry in the air, crush after extruding and puffing, and get mixed rice flour after passing through a 100-mesh sieve

[0031] (2) Utilize the ultrasonic atomization moistening powder technology to uniformly mix the mixed rice flour, and the moisture mass content after moistening the mixed rice flour is 16%;

[0032] (3) Mix the moistened rice flour, sugar powder, vegetable oil, and the composition for delaying the aging of big cak...

Embodiment 2

[0035] A composition for delaying the aging of big cakes is provided, which includes β-glucan, trehalose and carrageenan. Weigh 0.6kg of the β-glucan, 0.2kg of the trehalose, and 0.2kg of the carrageenan. Glue 0.2kg. Wherein, the β-glucan is one or more of yeast β-glucan, oat β-glucan, barley β-glucan, mushroom β-glucan, and the β-glucan The purity of polysaccharides is not less than 70%.

[0036] Provide a kind of preparation method that can delay the aging of big cake, comprising the steps of:

[0037] (1) Mix glutinous rice and japonica rice according to the mass ratio of 8:2, wash with water, dry in the air, grind after frying and ripening, and obtain mixed rice flour after passing through an 80-mesh sieve;

[0038] (2) Utilize the ultrasonic atomization moistening powder technology to uniformly mix the mixed rice flour, and the moisture mass content after moistening the mixed rice flour is 17%;

[0039] (3) Mix the moistened rice flour, sugar powder, vegetable oil, and...

Embodiment 3

[0042] A composition for delaying the aging of big cakes is provided, which includes β-glucan, trehalose, and carrageenan, and weighs 0.5 kg of the β-glucan, 0.5 kg of the trehalose, and 0.5 kg of the carrageenan. Glue 0.5kg. Wherein, the β-glucan is one or more of yeast β-glucan, oat β-glucan, barley β-glucan, mushroom β-glucan, and the β-glucan The purity of polysaccharides is not less than 70%.

[0043] Provide a kind of preparation method that can delay the aging of big cake, comprising the steps of:

[0044] (1) Mix glutinous rice and japonica rice according to the mass ratio of 10:1, wash with water, dry in the air, puff through microwave pressure difference, crush, and pass through a 60-mesh sieve to obtain mixed rice flour;

[0045] (2) Utilize the ultrasonic atomization moistening powder technology to uniformly mix the mixed rice flour, and the moisture mass content of the mixed rice flour after moistening is 18%;

[0046] (3) Mix the moistened rice flour, sugar po...

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Abstract

The invention discloses composition for delaying aging of a big cake and a big cake preparation method. The composition comprises components as follows: beta-glucan, trehalose and carrageenan. The preparation of the big cake comprises steps as follows: glutinous rice and polished round-grained rice are taken as raw materials and treated, the treated raw materials are smashed, moistened and subjected to mixed blending with sugar, vegetable oil and composition for delaying aging of the big cake, and after a mixture is subjected to die pressing, moistening, slicing and packaging, a finished product is obtained. According to the scheme, the preparation method capable of delaying aging of the big cake is convenient, practical and economical, additional equipment is not required, and an originalproduction technological process is not changed; compared with an unprocessed big cake under the same condition, the big cake produced by addition of beta-glucan has the advantage that the anti-agingtime is prolonged obviously; added beta-glucan is a biological response modifier, and healthy quality of the big cake is improved.

Description

technical field [0001] The invention relates to a production method of cakes, in particular to a composition for delaying aging of big cakes and a preparation method of big cakes. Background technique [0002] Big cake is a traditional ready-to-eat rice product in my country. It has a history of more than 400 years. It began in the late Ming Dynasty and flourished in the Qing Dynasty. It was a tribute in the Qianlong period of the Qing Dynasty. It has a long history. For example, Honglan Yudai Cake in Lishui, Nanjing, Jiangsu, Yunpian Cake in Shanghai, Guangdong, and Liuzhou, Guangxi, Snow Cake in Fujian, and Square Cake in Hexian and Anqing in Anhui. The traditional big cake has the characteristics of "white as snow, soft as cotton, thin as paper, and sweet as honey". It is a traditional delicacy in my country. It is mainly made of glutinous rice and japonica rice. For a long time, big cakes have been produced by family-style workshops and are made and eaten now. With the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L7/10A23L33/125
CPCA23L3/3562A23V2002/00A23L7/10A23L33/125A23V2200/30
Inventor 韩永斌陶阳赵颖谢广杰叶明儒杨沁
Owner 镇江市智农食品有限公司
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