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Preparation method of walnut cakes

A peach cake and dough technology, which is applied in the field of peach cake preparation, can solve problems such as affecting the crispy taste, and achieve the effects of good crispness, prolonged time, and good oxygen barrier properties.

Pending Publication Date: 2021-03-12
上海丽昆楼食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, after the peach cake is opened and left open for about 1 day, the peach cake will become wet and soft due to water absorption, affecting its crispy taste

Method used

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  • Preparation method of walnut cakes
  • Preparation method of walnut cakes

Examples

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preparation example Construction

[0044] Preparation example of soybean protein film liquid

[0045] The soybean protein isolate in the following preparation example was purchased from Henan Kaiji Trading Co., Ltd., with a content of 90%; the alcohol was purchased from food-grade alcohol produced by Jinan Lianshun Chemical Co., Ltd., with a mass fraction of 75%; the water-insoluble dietary fiber was purchased from Shanghai Bocheng Dietary Fiber Development Co., Ltd.; other raw materials and equipment are commercially available.

preparation example 1

[0046] Preparation example 1: Soybean protein film liquid is prepared by the following method:

[0047] S11. Weigh 4kg soybean protein isolate, 68kg water, 2kg alcohol and stir for 4min at a speed of 500r / min to prepare a mixing liquid;

[0048] S12. Weigh 0.2kgNa 2 SO 3 1. 2kg of glycerin is placed in the mixing liquid prepared by S11, stirred at a rotating speed of 650r / min for 5min, then added 0.8kg of water-insoluble soybean dietary fiber, and stirred at a rotating speed of 400r / min for 5min to obtain a soybean protein film liquid.

preparation example 2

[0049] Preparation example 2: The soybean protein film liquid is prepared by the following method:

[0050] S11. Weigh 3kg of soybean protein isolate, 60kg of water, and 1kg of alcohol and stir at a speed of 400r / min for 3min to prepare a mixing liquid;

[0051] S12. Weigh 0.1kgNa 2 SO 3 1. 1 kg of glycerin was placed in the mixing liquid prepared in S11, stirred at a rotating speed of 650r / min for 5min, then added 0.5kg of water-insoluble soybean dietary fiber, and stirred at a rotating speed of 300r / min for 3min to obtain a soybean protein film liquid.

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Abstract

The invention relates to the field of food, and particularly discloses a preparation method of walnut cakes, which comprises: S1, preparing a dough, cutting the prepared dough, rounding the dough, placing the dough in a soybean protein film liquid and soaking thedough for 10-30 s, wherein the weight ratio of the rounded dough to the soybean protein film liquid is controlled to be 5-7:1.2, and drying the soybean protein film liquid by the drying rate of 60%-75% to form soybean protein film; then pressing and forming the dough, and baking the formed dough to obtain a semi-finished walnut cake; S2, soaking the semi-finished walnut cakes prepared in the step S1 in barrier film liquid for 10-30 s, wherein the weight ratio of the semi-finished walnut cakes to the barrier film liquid is (5-7):1,and drying the barrier film liquid into barrier films after being dried, thereby preparing the walnut cakes, wherein the barrier film liquid is fatty acid modified soybean protein isolate edible barrier film liquid. According to the technical scheme, the walnut cake has the effects of prolonging the open storage time of the walnut cake and ensuring the crispness.

Description

technical field [0001] The application relates to the field of food, more specifically, it relates to a method for preparing peach cakes. Background technique [0002] Peach Crisp is a kind of food that is suitable for both the north and the south. It is famous all over the country for its characteristics of dryness, crispness, crispness and sweetness. [0003] However, after the peach crisp is opened and left open for about 1 day, the peach crisp will make its mouthfeel wet and soft due to water absorption, which will affect its crispy taste. Contents of the invention [0004] In order to improve the problem that peach crisps are left open to make their taste soggy and affect their own crispy taste, the application provides a preparation method of peach crisps. [0005] A kind of preparation method of peach crisp provided by the application adopts the following technical scheme: [0006] A preparation method of peach cake, comprising the following steps: [0007] S1, p...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/24A21D13/28A21D6/00A21D15/08A21D2/18A21D2/34
CPCA21D13/06A21D13/24A21D13/28A21D6/00A21D15/08A21D2/181A21D2/34
Inventor 郭震江林育村刘香
Owner 上海丽昆楼食品有限公司
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