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Baked product prepared from glutinous rice and chocolate as main raw materials, and preparation method of baked product

A chocolate and glutinous rice technology, applied in the field of baked goods and food, can solve the problems of quality deterioration, loose structure and poor taste.

Pending Publication Date: 2021-12-21
四川米老头食品工业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the manufacturing practice of such products shows that on the one hand, cakes prepared with glutinous rice and chocolate often have the problem of loose structure and poor taste. The quality deteriorates quickly in the case of sealed storage; this is also the reason why such products are rarely seen in the market and patent applications

Method used

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  • Baked product prepared from glutinous rice and chocolate as main raw materials, and preparation method of baked product
  • Baked product prepared from glutinous rice and chocolate as main raw materials, and preparation method of baked product
  • Baked product prepared from glutinous rice and chocolate as main raw materials, and preparation method of baked product

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 Basic production method of glutinous rice chocolate cake

[0041] Proceed as follows:

[0042] (1) Weigh various raw materials as required;

[0043] (2) adding pure fat chocolate into soybean oil, heating and melting at 60° C. to obtain a mixture of soybean oil and chocolate;

[0044] (3) In the blender, add eggs, white sugar, trehalose, salt, water, sorbitol, glycerin, and stir for 2 minutes at medium speed;

[0045] (4) Add glutinous rice flour, low-gluten flour, milk powder, agar powder (optional), enzyme (optional), cocoa powder, baking powder, emulsion stabilizer, and stir at medium speed for 1 minute;

[0046] (5) Add the soybean oil and chocolate mixture obtained in step (2), and stir at a low speed for 2 minutes;

[0047] (6) Slurry is sent, and the density is 0.55-0.6;

[0048] (7) Pour the whipped slurry obtained in step (6) into the mold for baking, the baking parameters are: 200°C for upper heat, 170°C for lower heat, 20-23 minutes;

[0049...

Embodiment 2

[0050] Different recipes of embodiment 2 glutinous rice chocolate cake

[0051] Sample 1: 240 parts of glutinous rice flour, 70 parts of low-gluten flour, 400 parts of egg liquid, 100 parts of white sugar, 20 parts of trehalose, 40 parts of sorbitol, 40 parts of glycerin, 20 parts of milk powder, 40 parts of water, emulsion stabilizer 40 parts, 5 parts baking powder, 60 parts soybean oil, 50 parts pure fat chocolate, 15 parts cocoa powder, 5 parts table salt.

[0052] Sample 2: 240 parts of glutinous rice flour, 70 parts of low-gluten flour, 400 parts of egg liquid, 100 parts of white sugar, 20 parts of trehalose, 40 parts of sorbitol, 40 parts of glycerin, 20 parts of milk powder, 20 parts of agar powder, 40 parts of water 40 parts of emulsion stabilizer, 5 parts of baking powder, 60 parts of soybean oil, 50 parts of pure fat chocolate, 15 parts of cocoa powder, and 5 parts of table salt.

[0053] Sample 3: 240 parts of glutinous rice flour, 70 parts of low-gluten flour, 400...

Embodiment 3

[0056] The property detection of each sample of embodiment 3

[0057] The hardness and elasticity detection of each cake sample of table 1

[0058]

[0059]

[0060] Table 2 Water content detection of each cake sample

[0061]

[0062] The results show that the addition of agar powder and protease, especially ficin, increases the hardness and elasticity of the cake, and overcomes the mouthfeel problem of the glutinous rice chocolate cake (this has also been further confirmed in the mouthfeel test), in addition, the moisture retention of the product The ability has also been improved accordingly.

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Abstract

The invention provides a preparation method of a cake baked product prepared from glutinous rice and chocolate as main raw materials. The cake baked product is prepared from glutinous rice flour, weak strength flour, eggs, white granulated sugar, trehalose, sorbitol, glycerin, milk powder, water, baking powder, soybean oil, pure fat chocolate, cocoa powder, agar powder and protease as raw materials through the steps of pulping, injecting pulp, baking forming and the like.

Description

[0001] Field of invention: [0002] The invention belongs to the field of food, especially the field of baked food. Specifically, the invention provides a method for making a baked product with glutinous rice and chocolate as main raw materials. Background technique: [0003] Traditional cakes use flour as the main raw material, and the production of the product is completed through the processes of egg beating, paste mixing, and baking (steaming). Glutinous rice flour contains a large amount of amylopectin, which is completely different in composition and texture from flour, and is a natural waxy material; pure fat chocolate contains natural cocoa butter, and its melting temperature is close to 37°C, which is conducive to improving flavor and mouth-melting properties. Using glutinous rice flour instead of flour, the product made with pure fat chocolate has a soft and waxy taste and a rich aroma, which is completely different from traditional flour-based cakes. The texture of ...

Claims

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Application Information

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IPC IPC(8): A21D13/047A21D2/18A21D8/04
CPCA21D13/047A21D2/183A21D8/042
Inventor 陈义苗宇李帅叶恒强吕莉莉
Owner 四川米老头食品工业集团股份有限公司