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Chocolate-flavored coated cake with biscuit crumbles scattered on surface and making method of chocolate-flavored coated cake

A chocolate and cake technology, applied in coating preservation, baking, baked goods, etc., can solve the problems of aging taste of fillings, sticky cake body, and dryness, etc., to extend shelf life, prevent migration, and prevent moisture The effect of migration

Pending Publication Date: 2021-04-06
FUJIAN DALI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Moisture migration often occurs between the traditional cake body and the sandwich filling in the middle, which not only causes the cake body to stick to the teeth, but also causes the filling to age or taste dry due to water loss

Method used

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  • Chocolate-flavored coated cake with biscuit crumbles scattered on surface and making method of chocolate-flavored coated cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A chocolate-flavored coated cake sprinkled with biscuit crumbs on the surface, comprising a cake body and a chocolate coating layer wrapped on the outer surface of the cake body, the cake body is provided with a sandwich cream layer, and the chocolate coating layer Decorated with biscuit crumbs.

[0050] The cake body includes the following components: by weight, 95 parts of low-gluten flour, 85 parts of white sugar powder, 190 parts of whole egg liquid, 65 parts of salad oil, 2 parts of milk powder, 2 parts of condensed milk, 2 parts of baking powder, salt 2 parts, 2 parts of sodium alginate, 14 parts of emulsifier, 0.3 parts of vanilla powder, 0.3 parts of sodium dehydroacetate, 48 parts of water and 1 part of edible alcohol.

[0051] The sandwich cream includes the following components: by weight, 100 parts of anhydrous butter, 30 parts of white sugar powder, 30 parts of glucose powder, 1 part of salt powder, 10 parts of fructose syrup, 5 parts of dietary fiber powde...

Embodiment 2

[0094] A chocolate-flavored coated cake sprinkled with biscuit crumbs on the surface, comprising a cake body and a chocolate coating layer wrapped on the outer surface of the cake body, the cake body is provided with a sandwich cream layer, and the chocolate coating layer Decorated with biscuit crumbs.

[0095] The cake body includes the following components: by weight, 105 parts of low-gluten flour, 95 parts of white sugar powder, 210 parts of whole egg liquid, 75 parts of salad oil, 3 parts of milk powder, 3 parts of condensed milk, 2.5 parts of baking powder, 2 parts of table salt, 2 parts of sodium alginate, 16 parts of emulsifier, 0.3 parts of vanilla powder, 0.3 parts of sodium dehydroacetate, 52 parts of water, 1 part of edible alcohol;

[0096] Its sandwich cream includes the following components: by weight, 100 parts of anhydrous butter, 30 parts of white sugar powder, 30 parts of glucose powder, 1 part of salt powder, 10 parts of fructose syrup, 5 parts of dietary fi...

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Abstract

The invention discloses a chocolate-flavored coated cake with biscuit crumbles scattered on the surface. White granulated sugar, eggs, wheat flour, cocoa mass, refined vegetable oil and the like are adopted as raw materials. The invention further discloses a preparation method of the chocolate-flavored coated cake with the biscuit crumbles scattered on the surface. The chocolate-flavored coated cake is formed by combining a plurality of parts with different tastes and flavors. The coated cake is divided into four parts in total, the innermost layer is a cream sandwich, the middle layer is a cake green body, and the biscuit crumbs are scattered on the surface of the cake green body; and the outermost layer is wrapped with a chocolate coating. The invention aims to solve the problem that the quality is reduced due to the change of the overall taste of a product caused by water migration among materials. Meanwhile, due to the wrapping effect of the chocolate coating, the effect of isolating oxygen can be achieved, and the effect of prolonging the shelf life of the cake is achieved.

Description

technical field [0001] The invention belongs to the field of baked food processing, in particular to a chocolate-flavored coated cake sprinkled with biscuit crumbs on the surface and a manufacturing method thereof. Background technique [0002] Cake is a kind of food that is deeply loved by the masses in my country, and it has delicate mouthfeel and strong local flavor. Chocolate coating cake is an upgrade on the basis of cake, adding chocolate coating, which has a more unique flavor and a sweeter and more delicious taste. However, in recent years, chocolate-coated cakes have entered a bottleneck period, and most of the products have been replaced in terms of flavors, with no obvious product innovation. [0003] Biscuits are also a type of snacks that are popular among Chinese consumers. Biscuits have the characteristics of low moisture content, crispy or brittle taste, and their combination with cakes can create a strong contrast in taste and flavor, giving people a differ...

Claims

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Application Information

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IPC IPC(8): A21D13/32A21D13/24A21D13/26A21D13/38A21D15/08
CPCA21D13/32A21D13/24A21D13/26A21D13/38A21D15/08
Inventor 陈宝国郑春椋黄应德王志煌
Owner FUJIAN DALI FOOD TECH CO LTD
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