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
4 Cites 1 Cited by

AI-Extracted Technical Summary

Problems solved by technology

[0004] Moisture migration often occurs between the traditional cake body and the sandwich filling in the middle, which...
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Method used

In addition, compared with traditional chocolate coated cake, coated cake of the present invention has added surface biscuit crumbs innovatively, to enhance the local flavor and mouthfeel level of overall coated cake, simultaneously because the existence of chocolate coating, guarantee The texture of the biscuit crumble remains crisp. The purpose is to allow consumers to taste the four flavors of sandwich cream, cake body, cookie, and chocolate shell in one product ...
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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.

Application Domain

Preservation by coatingBakery products

Technology Topic

Chocolate FlavorMouthfeel +4

Image

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

Examples

  • Experimental program(2)

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-gluten powder and chives 10 copies.
[0053]The chocolate coating of the chocolate coat layer includes the following components: 5 parts of mass, 5 copies, 25 copies, 20 sugar powder, 10 cocoa liquid blocks, 0.1 parts of lecithin and 0.05 parts of lumin .
[0054]As a preferred embodiment, the emulsifier for the cake blank is a common cake SP, and the flavor of the sandwich cream is a vanilla flavor, lemon flavor, strawberry flavor and milk flavor. At least one.
[0055]As a preferred embodiment, the sandwich cream also includes a colorant of 0.15 parts, and the colorant is added to the flavor flavor. The vanilla essence is pale yellow colorant, and the lemon flavor corresponds to lemon yellow. Yellow Colorant, the strawberry flavor corresponds to strawberry colorant, the milk flavor corresponds to the colorant.
[0056]A surface cookie dried chocolate coating cake, including the following steps:
[0057](1) Cake blank production
[0058]a. Puzzle pretreatment, configuration: 原 全 过 过 滤 滤 滤 滤 滤 滤 水 水 水 比 例 比 比 比 比 比 例 例 例 例 例 例 比 例 例 例 例 例 例 例 例 例 例take.
[0059]b. First take some water to mix the milk powder with the refinement milk uniform.
[0060]c. Emulsifiers, chromorary oil, sodium alginate, vanilla powder, edible alcohol and remaining water are mixed with 30R / min for 5 min, and stirred but not.
[0061]D. Mix white sand sugar powder, whole egg liquid and salt powder, and stirred at 30 R / min for 3 min.
[0062]e. The mixture is mixed with 30R / min for 5 min at 30 R / min.
[0063]f. Add a pre-dissolved milk powder and the emulsion mixture and stirred at 20R / min for 2 min.
[0064]g. Take 10R / min to stir the proportion of the material to extract the liquid into the inflator of the extraction to the inflator, and the proportion of batter is 0.4-0.5.
[0065]h. Pouring: Pouring the material described in step G for pouring on the steel conveyor belt;
[0066]i. Baking: Baked with a straight blast fire, the baking temperature is 165 ° C, the time is 30 min, baked to the surface.
[0067]j. Demolding and cooling: After baked cake blank for demolding, it is placed on the conveyor belt to enter a sterile zone to cool to the cake core temperature below 30 ° C;
[0068](2) Cream sandwich preparation
[0069]d. Water in the formula of the cream, white sand sugar powder, glucose powder, dietary fiber powder, and fruit glucose powder, and the glucose seeds are mixed at low speeds of the sender.
[0070]e. Add salt powder, flavor (lemon flavor, strawberry flavor, milk flavor, etc.), mixed mix mixing after mixing agent
[0071]f. Put the cream to 0.68-0.72
[0072](3) Biscuits and decorative particles
[0073]a. Water no water butter, stirring at low speed 2-3 min, stirring at medium speed for 2-3 min, stir until the hair is used;
[0074]b. Add color pull oil, continue to send 1-2 min in the medium speed, and send a cream shape;
[0075]c. Add water, stir for 1-2 min, stir until uniform. Add the chisel and stir, stir 0.5-1min, stir until uniform
[0076]d. Add a low-gluten powder after sieve, stirring at a low speed for 1-2min, stirred to uniform, granulated as a granulated shape, and baked for 15 min at 180 ° C;
[0077](4) Preparation of chocolate coated slurry
[0078]a. First put the substitute can be added to the grinding machine first, continuously milling for 3 h, maintained at 70 ± 2 ° C during milling.
[0079]b. After confirming that the sugar powder is completely dissolved, the catalytic liquid block, lecithin, and vanillin are added to the grinding cylinder, keep the grinding cylinder temperature of 60 ± 2 ° C, continue to be milled for 8 to 10 hours;
[0080]c. Using the scraper fineness instrument to measure, the slurry is completed at 60 ° C, and the slurry is available;
[0081](5) Cake body slit and sandwich
[0082]The cake billet that has been cooled is equipped with two pieces of equation, and the sandwich cake is evenly applied, and then the cake blank is divided into 80 × 40 × 20 mm square shape.
[0083](6) Surface to ground decorative grains and coating
[0084]After the cake is sandwich, the surface is evenly sprinkled with the cookies. The chocolate coated pulp is pouring on the surface of the cake, and the coating is carried out, and the excess chocolate coating is pulled off with the wind, and then the product is cooled to cool down at a temperature of 0 ° C, the time is 5 min.
[0085](7) The product is sent to the packaging workshop for a nitrogen package.
[0086]It should be noted that when the chocolate coating is made, it is necessary to maintain a constant temperature 60 ± 2 ° C for milling 2-3H before continuing to use.
[0087]The cookies of the cake blank surface of the present invention are not limited to the cookies in the formulation, alternative to other types of cookies, such as toughbread dryness.
[0088]According to a surface spoons, a chocolate coating cake is made of white sugar, eggs, wheat flour, cocoa liquid block, refined vegetable oil, etc., through multiple mouthfections and different parts of the flavor. . The coating cake of the present invention is divided into four parts, the innermost layer is a cream sandwich, the intermediate layer is a cake blank, a cake blank surface sputum, and the outermost layer wrapped in chocolate coating. The breakthrough of this product lies in solving the problem of moisture migration between materials leading to changes in the overall number of products and the quality reduction. At the same time, due to the coating of the chocolate coating, it can be used to isolate oxygen, and the role of extending the shelf life is achieved.
[0089]Further, compared with the conventional chocolate coating cake, the coating cake of the present invention has newly added surface biscuits to enhance the flavor and taste of the overall coating, while the biscuit is ensured due to the presence of chocolate coatings. The taste keeps crisp. The purpose is to allow consumers to taste the sandwich cream, cake body, cookies, and chocolate housings in one product.
[0090]The preparation method of the present invention includes a production chain of a sandwich cream, cake fabric, cookie production, and chocolate coating fabrication, forming a whole production chain of the entire product of the present invention.
[0091]The filling of the present invention adopts a filling of anhydrous whole oil-fat matrix to ensure the stability of the first height. Second, the moisture migration problem between the cake blank and the cookies, this product is solved by the chocolate coating. Through the coating of the chocolate coating, it can be used to isolate moisture and oxygen, which solves moisture migration. The problem has reached the role of extending its shelf life.
[0092]The product exceeding the product of the present invention is a problem that the moisture migration between the materials is caused by the change in the overall port of the product and the quality decrease.

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, 100 parts of the lime .
[0098]Its chocolate coatings include the following components: 7 parts by weight, ziplan oil, 30 copies, 25 sugar powder, 20 copies of liquid block, 0.2 μl of lecithin and 0.1 parts.
[0099]A surface cookie dried chocolate coating cake, including the following steps:
[0100](1) Cake blank production
[0101]a. Puzzle pretreatment, configuration: 原 全 过 过 滤 滤 滤 滤 滤 滤 水 水 水 比 例 比 比 比 比 比 例 例 例 例 例 例 比 例 例 例 例 例 例 例 例 例 例take.
[0102]b. First take some water to mix the milk powder with the refinement milk uniform.
[0103]c. Emulsifiers, chromorary oil, sodium alginate, vanilla powder, edible alcohol and remaining water are mixed with 30R / min for 5 min, and stirred but not.
[0104]D. A sugar powder, egg liquid, salt powder were mixed with 30R / min for 3 min.
[0105]e. Add low-gluten flour, and mixed with 30 r / min for 5 min.
[0106]f. Add a pre-dissolved milk powder and the liquid alternative mixture, stirred for 20R / min for 2 min.
[0107]g. Take 10R / min to stir the proportion of the material to extract the liquid into the inflator of the extraction to the inflator, and the proportion of batter is 0.4-0.5.
[0108]h. Pouring: Pouring the material described in step G in the steel conveyor belt
[0109]i. Baking: Baked with direct blasting, baked temperature is 165 ° C, time is 30 min, baked to the surface.
[0110]J. Demand and cooling: After baking, the cake blank is released, which is placed on the conveyor belt to a sterile zone to cool to the cake core temperature below 30 ° C.
[0111](2) Cream sandwich preparation
[0112]a. Water in the formula of the cream, white sand sugar powder, glucose powder, dietary fiber powder, and fruit glucose powder, dietary fiber powder, and fruit glucose syrup.
[0113]b. Add salt powder, flavor flavor (lemon flavor, strawberry flavor, milk flavor, etc.), mixed mix and mix hard after colorant,
[0114]c. Put the cream to 0.68-0.72
[0115](3) Biscuits and decorative particles
[0116]a. Water no water butter, sugar powder, stirring at low speed 2-3min, stirred medium at medium speed 2-3 min, stir until the hair
[0117]b. Add color pull oil, continue to send medium speed to 1-2 min, send into cream
[0118]c. Add water, stir for 1-2 min, stir until uniform. Add the chisel and stir, stir 0.5-1min, stir until uniform
[0119]d. Add the low-gluten flour after sieve, stirring at a low speed for 1-2 min, stir until uniform. The granulated machine was shaped as a granular shape, baked for 15 min at 180 ° C.
[0120](4) Preparation of chocolate coated slurry
[0121]a. First, in the abrasive machine, the sugar, the sugar powder is put into the grinding machine, continuously milling for 3 h, and the grinding cylinder is maintained at 70 ± 2 ° C during milling.
[0122]b. After confirming that the sugar powder is completely dissolved, the catalytic liquid block, lecithin, and vanillin are added to the grinding cylinder, keep the grinding cylinder temperature of 60 ± 2 ° C, continue to be milled for 8 to 10 hours;
[0123]c. Using the scraper fineness instrument to measure, the slurry is completed at 60 ° C, and the slurry is available;
[0124](5) Cake body slit and sandwich
[0125]The cake billet has been cooled into two pieces of equation, and the sandwich cream is evenly applied between two cakes. The cake blank is then divided into a square shape of 80 × 40 × 20 mm.
[0126](6) Surface to ground decorative grains and coating
[0127]After the cake is sandwich, the surface is evenly sprinkled on the decorative grains. The chocolate coated pulp is pouring on the surface of the cake, and the coating is carried out, and the excess chocolate coating is pulled off with the wind, and then the product is cooled to cool down at a temperature of 0 ° C, the time is 5 min.
[0128](7) The product is sent to the packaging workshop for a nitrogen package.
[0129]Example 1 After the sample was completed, a nitrogen-sealing package was performed. Each part of the moisture in 0 days, 10 days, 30 days, 90 days, 150 days, 180 days (due to the biscuit and chocolate coating pulp, so the cookies are tested to the common water), the test water method is "Direct Dry Law" in the Water Determination of Food in GB 5009.3-2016. Sample test 5 parallel samples, data removed with significant deviation, and then take the average.
[0130]Table 1 Changes to product moisture
[0131]
[0132]As can be seen from the previous table, since the cake body moisture is high, there is a certain moisture migration between the parts, but the moisture migration is small. It can be seen that the entire system of the present invention is more effective for the moisture migration control of each portion.

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