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
View PDF4 Cites 1 Cited by
  • 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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • 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

Example Embodiment

[0048]Example 1

[0049]A surface sputacca-crushed chocolate coating cake, including a cake blank, a chocolate coating layer wrapped in the outer surface of the cake blank, the cake green body having a sandwich cream layer, the chocolate coating layer A cookie dry decorative grain is attached.

[0050]Cake blanks include the following components: 95 parts of weight, 95 copies of glutinous powder, 190 in total egg liquid, 65 zipper oil, 2 milk powder, 2 breasts, 2 pieces, salt 2 serviles, 2 sodium alginate, 14 emulsifiers, 0.3 vanilla powder, 0.3 sodium dehydrocetate, 48 water and 1 octeree alcohol.

[0051]Sandwich cream includes the following components: 100 parts of water, 30 copies of water, 30 copies of white sugar, 30 glycoly sugar powder, 1 salt powder, 10 fruit glucosa, 5 pieces of dietary fiber powder, 0.05 .

[0052]Its cookies include the following components: 25 parts by weight, 30 moored oil, 30 oil butter, 20 white sand sugar powder, 2 salt powder, 25-30 water, 100 parts of low-glu...

Example Embodiment

[0093]Example 2

[0094]A surface sputacca-crushed chocolate coating cake, including a cake blank, a chocolate coating layer wrapped in the outer surface of the cake blank, the cake green body having a sandwich cream layer, the chocolate coating layer A cookie dry decorative grain is attached.

[0095]Its cake blanks include the following components: 105 parts of weight, 95 white sand sugar powder, 210 parts of the whole egg, 75 zipper oil, 3 milk powder, 3 milling milk, 2.5 pieces, 2 salt, 2 sodium alginate, 16 emulsifiers, 0.3 vanilla powder, 0.3 sodium dehydrocetate, 52 water, and 1 food alcohol;

[0096]Its sandwich cream includes the following components: 100 parts of weight, no water butter, 30 white sand sugar powder, 30 glycoly sugar powder, 1 salt powder, 10 fruit glucosa, 5 pieces of dietary fiber powder, 5 parts of the flavor 0.05 Copy;

[0097]Its cookies include the following components: 25 coplanar oils, 30 water butter, 20 sugar powder, 2 salt powder, 30 water, 100 parts of water...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap