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Preparation method of coarse cereal flavored cake flour

A technology for cake flour and miscellaneous grains, which is applied in the processing of dough, baking, baked food, etc., can solve the problems that beginners are not easy to succeed at one time, do not have operating tools, time-consuming and labor-intensive, etc., and solve the failure of leavening agent. , Solve the effect of product agglomeration and short use time

Inactive Publication Date: 2020-07-28
江苏江南上一道科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In daily life, people sometimes want to make diluted pastries by themselves; such as common biscuits, cakes, bread, etc., but ordinary families do not have some pastry operating tools such as ovens and egg beaters, which is cumbersome and Time-consuming and labor-intensive, so the possibility of realizing the idea will be wiped out, and the separation of egg white and egg yolk in cake making and the control of the degree of egg white passing,
[0003] At present, there are some related miscellaneous grain flours. It needs relatively complete equipment and more skilled operation methods to successfully complete the production of miscellaneous grain cakes, and it is not easy for beginners to succeed at one time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of miscellaneous grain flavor cake flour, comprising the following steps:

[0024] (1) Peel and cut the selected corn, pumpkin and buckwheat in turn, dry at 60°C for 2 hours, pre-cure at 120°C for 0.5 hours, cool at 10°C for 10 minutes, and finally ultrafine Crushed into corn flour, pumpkin flour and buckwheat flour;

[0025] (2) The mass fraction is 30% wheat flour, 12% wheat starch, 6.3% corn flour, 4% buckwheat flour, 1.5% pumpkin flour, dried at 85°C in an instantaneous drying equipment, and then mixed homogeneously;

[0026] (3) Add 18.5% powdered sugar, 17% glucose, 10% non-dairy cream powder, 2% compound leavening agent, 0.5% edible salt, and 0.4% compound emulsifier to the semi-finished product obtained in step (2) Carry out homogeneous mixing again;

[0027] (4) Put the premixed powder obtained in step (3) into the pipeline and pack it through a film canning and sealing machine; while packing, the powder is filled with nitrogen to ensure ...

Embodiment 2

[0030] A preparation method of miscellaneous grain flavor cake flour, comprising the following steps:

[0031] (1) Peel and cut the selected corn, pumpkin and buckwheat in turn, dry at 65°C for 1.5h, pre-cure at 120°C for 0.5h, cool at 12°C for 12min, and finally superheat Micronized into corn flour, pumpkin flour and buckwheat flour;

[0032] (2) The mass fraction of 31.3% wheat flour, 12% wheat starch, 6% corn flour, 3% buckwheat flour, and 1% pumpkin flour were dried at 86°C in an instant drying equipment and mixed homogeneously;

[0033] (3) Add 18.5% powdered sugar, 16.7% glucose, 9% non-dairy cream powder, 2.1% compound leavening agent, 0.45% edible salt, and 0.3% compound emulsifier to the semi-finished product obtained in step (2) Carry out homogeneous mixing again;

[0034] (4) Put the premixed powder obtained in step (3) into the pipeline and pack it through a film canning and sealing machine; while packing, the powder is filled with nitrogen to ensure the shelf li...

Embodiment 3

[0037] A preparation method of miscellaneous grain flavor cake flour, comprising the following steps:

[0038] (1) Peel and cut the selected corn, pumpkin and buckwheat in turn, dry at 70°C for 1 hour, pre-cure at 120°C for 0.5 hour, cool at 15°C for 10 minutes, and finally superfine Crushed into corn flour, pumpkin flour and buckwheat flour;

[0039] (2) The mass fraction is 34% wheat flour, 10% wheat starch, 6% corn flour, 3% buckwheat flour, 1% pumpkin flour, dried at 85°C in an instantaneous drying equipment, and then mixed homogeneously;

[0040] (3) Add 18% powdered sugar, 16.3% glucose, 9% non-dairy cream powder, 2% compound leavening agent, 0.3% edible salt, and 0.3% compound emulsifier to the semi-finished product obtained in step (2) Carry out homogeneous mixing again;

[0041] (4) Put the premixed powder obtained in step (3) into the pipeline and pack it through a film canning and sealing machine; while packing, the powder is filled with nitrogen to ensure the she...

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PUM

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Abstract

The invention relates to the field of foods, in particular to a preparation method of coarse cereal flavored cake flour. The coarse cereal flavored cake flour comprises the following components in percentage by mass: 30-34% of wheat flour, 10-12% of wheat starch, 6-6.3% of corn flour, 3-4% of buckwheat flour, 1-1.5% of pumpkin powder, 18-18.5% of powdered sugar, 16.3-17% of glucose, 9-10% of non-dairy cream powder. 2-2.1% of a compound raising agent, 0.3-0.5% of edible salt and 0.3-0.4% of a compound emulsifier. A fragrant, sweet and soft coarse cereal cake can be prepared by uniformly mixingegg liquid and powder through eggs and then heating a mixture with high fire through a microwave oven. The cake can be made only through the microwave oven without egg white and egg yolk separation, egg white whipping and a baking oven.

Description

technical field [0001] The invention relates to a food raw material and a preparation method, belonging to the field of food, in particular to a preparation method of miscellaneous grain flavored cake powder. Background technique [0002] In daily life, people sometimes want to make diluted pastries by themselves; such as common biscuits, cakes, bread, etc., but ordinary families do not have some pastry operating tools such as ovens and egg beaters, which is cumbersome and Time-consuming and labor-intensive, so the possibility of realizing the idea will be wiped out, and the separation of egg white and egg yolk in cake making and the control of the degree of egg white passing, [0003] At present, there are some related miscellaneous grain flours. It needs relatively complete equipment and relatively skilled operation techniques to successfully complete the production of miscellaneous grain cakes, and it is not easy for beginners to succeed at one time. Contents of the inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/02A21D2/16A21D2/18A21D2/36A21D2/38A21D13/80
CPCA21D2/38A21D2/366A21D2/186A21D2/181A21D2/16A21D2/02A21D13/80
Inventor 国红梅吴婷汤梦瀚李静园
Owner 江苏江南上一道科技股份有限公司
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