Cake with fresh sweetness and egg fragrance and making method thereof

Abstract

The invention discloses cake with fresh sweetness and egg fragrance, made with, by weight, 34-38 parts of chicken eggs, 12-14 parts of white granulated sugar, 1-2.5 parts of trehalose, 1.5-2 parts ofglycerol, 2-3 parts of maltose, 3-4 parts of sorbitol liquid, 10-15 parts of soybean oil, 3-5 parts of mobile shortening, 0.6-0.8 part of frothing emulsified grease, 18-22 parts of cake flour, 0.1-0.15 part of citric acid, 0.23-0.33 part of edible salt, 0.04-0.06 part of xanthan gum, 0.6-0.8 part of mono- and diglycerides of fatty acids, 1.5-1.8 parts of yolk powder, 1.2-1.5 parts of whole milk powder, 0.25-0.35 part of baking powder, and 0.02-0.03 part of sodium dehydroacetate. Glycogens are utilized herein to perform compound acidifying heating; boiling is performed to obtain invert sugars to make composite cake sweet yolk paste with yolk powder and whole milk powder, which provides fresh and sweet taste; the composite cake sweet yolk paste may be made into cake with fresh sweet and eggfragrance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cake with a sweet egg flavor and a preparation method thereof. Background technique [0002] Western-style cake is a kind of food that people often see on the market. It has the characteristics of rich nutrition and soft taste. However, because Western-style cakes often use white granulated sugar as the main glycogen, the taste of the cake produced is too sweet, which is not in line with the current situation. The low-sugar consumption trend in China, and the recent rise of sucrose-free cakes use a large amount of sugar alcohol raw materials. Although the sweetness is low, the taste is not fresh, and it has a certain cover for the fragrance of cakes and eggs, which does not meet consumers' expectations for cakes. basic needs. After checking, the patent applications of application number 201510794893.6 "A Kind of Nutritional Cake", application number 2017112...

AI Technical Summary

Problems solved by technology

[0002] Western-style cake is a kind of food that people often see on the market. It has the characteristics of rich nutrition and soft taste. However, because Western-style cakes often use white granulated sugar as the main glycogen, the taste of the cake produced is too sweet, which is not in line with the current situation. The low-sugar consumption trend in China, and the recent rise of sucrose-free cakes use a large amount of sugar alcohol raw materials. Although the sweetness is low, the taste is not fresh, and it has a certain cover for the fragrance of cakes and eggs, which does not meet consumers' expectations for cakes. the basic needs of

After checking, the patent applications of application number 201510794893.6 "A Kind of Nutritional Cake", application number 201711210870.1 "Banana Cake", and application number 201810413167.9 "A Kind of Miscellaneous Grain Cake" all use white granulated sugar as the main glycogen, and the addition amount is relatively large, and the taste is sweet , while the application number 201711496138.5 "A Low-sugar Health Cake" patent application uses a large amount of sugar alcohols, which is not conducive to the expression of the taste of the cake