Normal-temperature long-shelf-life cake baking device and preparation method thereof

Abstract

The invention provides a normal-temperature long-shelf-life cake baking device which comprises a tunnel furnace, a lower baking tray used for containing water is arranged in the tunnel furnace, and an upper baking tray used for containing cakes is arranged on the upper portion of the lower baking tray. Cakes can be baked through the double-layer baking tray by means of the device. Double layers of baking trays are used together, water is added into the lower baking tray to reduce the temperature rising speed of the upper baking tray, heating is more moderate, water loss is less, the baking time of cakes is prolonged, and the surfaces of the made cakes have the specific baking color and luster and are not affected by prolonging of the baking time; and the bottom of the cake bottom cannot reach the Maillard reaction temperature, colors cannot be formed, the color difference is obvious, and the taste is more moist.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a normal-temperature long-preservation cake baking device and a preparation method thereof. Background technique

[0002] Cake is an imported product. For a long time, it has been developing rapidly in China for its rich nutrition and refreshing taste. More and more consumers love this product. Various manufacturers are also actively investing in production equipment for product development. Traditionally, cakes are made by injecting cake paste directly into the mold and then baking at high temperature for 18-20 minutes. In this case, the color of the bottom is too dark due to baking at high temperature, which affects the appearance of the cake and also affects the appearance of the cake. If too much water is lost, the taste of the cake will be poor and the taste will be dry.

[0003] In order to solve the problems in the prior art that the color of the botto...

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