Formula and processing technology of cold cake

A processing technology and cake technology, applied in the fields of refrigerated storage, baked goods, food science, etc., can solve the problems of unbalanced nutritional supplementation, tooth irritation, low taste temperature, etc., to reduce the greasy feeling, the poor taste, and the irritation. Effect

Pending Publication Date: 2021-12-10
青岛丹香投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cake products have a short shelf life and usually need to be refrigerated, especially cakes with cream or chocolate flavors, which are easy to melt and deteriorate at high room temperature
[0003] And existing cream or chocolate cake, the mouthfeel of cream or chocolate is heavier, and the taste of cake is comparatively light, especially children often only eat cream or chocolate in the mixed eating process, and give up edible cake, and the big difference of mouthfeel It causes unbalanced nutritional supplements, and after refrigeration, due to the strong thermal conductivity of cream and chocolate, the taste of cream after refrigeration is better, but compared with cake, the taste temperature is lower, which is easy to cause irritation to teeth
[0004] To this end, a cold food cake formula and its processing technology are provided to solve the problems of large differences in cake taste and tooth stimulation after refrigeration

Method used

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  • Formula and processing technology of cold cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: A kind of cold food cake formula, formula is by weight 30 parts of eggs, 100 parts of flour, 1 part of edible oil, 5 parts of baking powder, 10 parts of honey, 20 parts of cream, 10 parts of chocolate, nut block 30. Composed of 20 parts of milk powder and water.

[0030] A processing technology for cold cake preparation, the processing technology comprises the following steps:

[0031] S1: Raw material preparation, separate the egg white and egg yolk, stir the egg yolk in one direction clockwise until smooth and even paste, add baking powder to the egg white and beat it quickly with an egg beater, add honey in three times during the beating process;

[0032] S2: Nut processing, the milk powder is stirred and dissolved with water at a ratio of 1:3, the nut pieces are soaked in milk for 20 minutes, then heated and boiled, fully broken and stirred by a crusher, and the milk juice is obtained after filtering through a filter;

[0033] S3: Mix the raw material...

Embodiment 2

[0040] Embodiment 2: a kind of cold food cake formula, formula is by weight 35 parts of eggs, 115 parts of flour, 2 parts of cooking oil, 7 parts of baking powder, 12 parts of honey, 25 parts of cream, 15 parts of chocolate, nut piece 35. Composed of 22 parts of milk powder and water.

[0041] A processing technology for cold cake preparation, the processing technology comprises the following steps:

[0042] S1: Raw material preparation, separate the egg white and egg yolk, stir the egg yolk in one direction clockwise until smooth and even paste, add baking powder to the egg white and beat it quickly with an egg beater, add honey in three times during the beating process;

[0043] S2: Nut processing, the milk powder is stirred and dissolved with water at a ratio of 1:5, the nut pieces are soaked in milk for 20 minutes, then heated and boiled, fully broken and stirred by a crusher, and the milk juice is obtained after filtering through a filter;

[0044] S3: Mix the raw materi...

Embodiment 3

[0051] Embodiment 3: a kind of cold food cake formula, formula is by weight 40 parts of eggs, 130 parts of flour, 3 parts of cooking oil, 10 parts of baking powder, 15 parts of honey, 30 parts of cream, 20 parts of chocolate, nut block 40. Composed of 25 parts of milk powder and water.

[0052] A processing technology for cold cake preparation, the processing technology comprises the following steps:

[0053] S1: Raw material preparation, separate the egg white and egg yolk, stir the egg yolk in one direction clockwise until smooth and even paste, add baking powder to the egg white and beat it quickly with an egg beater, add honey in three times during the beating process;

[0054] S2: Nut processing, the milk powder is mixed with water at a ratio of 1:6 to dissolve, the nut pieces are soaked in milk for 20 minutes, then heated and boiled, fully broken through the crusher and stirred, filtered through a filter to obtain milk juice;

[0055] S3: Mix the raw materials, add the ...

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Abstract

The invention relates to the technical field of cake production and processing, in particular to a formula and processing technology of a cold cake. The formula comprises the following components in parts by weight: 30-40 parts of eggs, 100-130 parts of flour, 1-3 parts of edible oil, 5-10 parts of baking powder, 10-15 parts of honey, 20-30 parts of cream, 10-20 parts of chocolate, 30-40 parts of nutlet blocks, 20-25 parts of milk powder and water. The formula has the beneficial effects that nuts and the milk are mixed, so that the taste of the cake is enhanced, the taste difference between the cake and the cream or the chocolate is reduced, and the purpose of balancing nutrition is achieved. The filtered kernel residues are dried again and sprayed on the outer wall of the cream, so that the cream is protected, teeth are occluded on fruit peels after refrigeration, irritation of low temperature to the teeth is reduced, besides, fruit peel particles are mixed with the cream, the taste is enhanced, and the greasy feeling when people purely eat the cream is reduced.

Description

technical field [0001] The invention relates to the technical field of cake production and processing, in particular to a cold cake formula and its processing technology. Background technique [0002] Cake products have a short shelf life and usually need to be refrigerated, especially cakes with cream or chocolate flavors, which are easy to melt and deteriorate at high room temperature. [0003] And existing cream or chocolate cake, the mouthfeel of cream or chocolate is heavier, and the taste of cake is comparatively light, especially children often only eat cream or chocolate in the mixed eating process, and give up eating cake, and the big difference of mouthfeel This results in unbalanced nutritional supplements, and after refrigeration, due to the strong thermal conductivity of cream and chocolate, the taste of cream after refrigeration is better, but compared with cakes, the taste temperature is lower and it is easy to cause irritation to teeth. [0004] Therefore, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/24A21D13/28A21D2/34A21D2/36A21D15/02
CPCA21D13/24A21D13/28A21D2/34A21D2/36A21D15/02
Inventor 赵汉青李爱芳王汝福
Owner 青岛丹香投资管理有限公司
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