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

A baking device and cake technology, applied in the direction of baking, baked food, baking board/table, etc., can solve the problems of excessive water loss, water loss, dry taste, etc., and achieve extended baking time, less water loss, and color difference obvious effect

Inactive Publication Date: 2021-04-06
淮南六花庭食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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. Excessive water loss will cause the cake to taste poor and dry
[0003] In order to solve the problems in the prior art that the color of the bottom of the cake is too dark and burnt yellow during cake baking, which affects the appearance of the cake and causes a lot of water loss, a normal temperature long-term maintenance cake baking device and its preparation method are provided.

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A normal-temperature long-term cake baking device includes a tunnel furnace 4, a lower baking pan 3 for placing water is arranged in the tunnel furnace 4, and an upper baking pan 2 for placing a cake 1 is arranged on the upper part of the lower baking pan 3.

[0025] Utilize above-mentioned device to realize the preparation method that normal-temperature long-preservation cake is made, consist of the following steps:

[0026] S1 Mix eggs, sodium dehydroacetate, potassium sorbate, gluconate delta lactone, and citric acid evenly to form the first mixture. White sugar, salt, egg yolk powder, pregelatinized hydroxypropyl distarch phosphate, non- Pre-gelatinized hydroxypropyl distarch phosphate, cake improver, and trehalose are mixed evenly to form the second mixture, and glycerin, sorbitol, mirin, and cake oil are mixed evenly to form the third mixture, and the butter is melted and added Shortening and soybean oil are evenly mixed to be the fourth mixed material;

[0027] ...

Embodiment 2

[0039] A normal-temperature long-term cake baking device includes a tunnel furnace 4, a lower baking pan 3 for placing water is arranged in the tunnel furnace 4, and an upper baking pan 2 for placing a cake 1 is arranged on the upper part of the lower baking pan 3.

[0040] Utilize above-mentioned device to realize the preparation method that normal-temperature long-preservation cake is made, consist of the following steps:

[0041] S1 Mix 33 parts of egg liquid, 0.032 parts of sodium dehydroacetate, 0.018 parts of potassium sorbate, 0.05 parts of gluconate delta lactone, and 0.04 parts of citric acid to form the first mixed material. Add 16 parts of white sugar and 0.1 part of table salt. 0.3 parts of egg yolk powder, 1 part of pregelatinized hydroxypropyl distarch phosphate, 1.8 parts of non-pregelatinized hydroxypropyl distarch phosphate, 1.8 parts of cake improver, and 1.5 parts of trehalose are mixed evenly to form the second mixture. 4 parts of glycerin, 2.6 parts of sor...

Embodiment 3

[0050] A normal-temperature long-term cake baking device includes a tunnel furnace 4, a lower baking pan 3 for placing water is arranged in the tunnel furnace 4, and an upper baking pan 2 for placing a cake 1 is arranged on the upper part of the lower baking pan 3.

[0051] Utilize above-mentioned device to realize the preparation method that normal-temperature long-preservation cake is made, consist of the following steps:

[0052] S1 Mix 33 parts of egg liquid, 0.032 parts of sodium dehydroacetate, 0.018 parts of potassium sorbate, 0.05 parts of gluconate δ lactone, and 0.04 parts of citric acid to form the first mixture. Add 16 parts of white sugar, 0.1 part of table salt, and egg yolk 0.3 parts of powder, 1 part of pregelatinized hydroxypropyl distarch phosphate, 1.8 parts of non-pregelatinized hydroxypropyl distarch phosphate, 1.8 parts of cake improver, and 1.5 parts of trehalose are mixed evenly to form the second mixture. 4 parts of glycerin, 2.6 parts of sorbitol, 0.2...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21B3/15A21D13/80
CPCA21B3/15A21D13/80
Inventor 陶春坤赵世杰王明静
Owner 淮南六花庭食品有限公司
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