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Preparation method of mousse type fruity natural yeast jar cake

A natural yeast and cake technology, applied in the fields of dough preparation, sustainable manufacturing/processing, biological packaging, etc., can solve the problems of inconvenient transportation and carrying, restrict people's eating environment, and single taste, so as to enrich the taste and enhance the flavor substances. and nutritional value, the effect of solving transportation deformation

Pending Publication Date: 2022-06-03
ZHEJIANG INM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the softness of the embryo body and the refrigerated properties of the surface decorations, the cake is inconvenient to transport and carry, which greatly limits the eating environment of people.
People can only carry some cake products with single taste and hard embryo body when traveling, which cannot meet people's needs well.

Method used

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  • Preparation method of mousse type fruity natural yeast jar cake
  • Preparation method of mousse type fruity natural yeast jar cake

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preparation example Construction

[0035] A preparation method of mousse-like fruit-flavored natural yeast jar cake, the steps are as follows:

[0036] A. Preparation of natural yeast square embryo cake

[0037] (1) Batching: The raw materials are accurately weighed according to the dry and wet materials, respectively, and recorded while batching;

[0038] (2) Paste mixing: Pour 500g egg white, 200g white sugar, and 0.75g salt into the mixing tank, stir at a slow speed for 2 minutes until the sugar melts, and then quickly stir until neutral foaming, that is, the mixing proportion is 0.22-0.24 ,take out;

[0039] Pour 120-240g of natural yeast seeds, 175g of egg yolk, 56g of powdered sugar, and 112g of soybean oil into a stainless steel basin and stir evenly, then add 35g of starch, 165g of low-gluten flour, and 3g of baking powder and stir evenly for later use; Add one-third of the egg yolk and stir well, and finally add to two-thirds of the egg white and stir well;

[0040] (3) Injection molding: first plac...

Embodiment 1

[0062] A preparation method of a mousse-like fruit-flavored natural yeast jar cake,

[0063] A. Preparation of natural yeast square embryo cake

[0064](1) Batching: The raw materials are accurately weighed according to the dry and wet materials, respectively, and recorded while batching;

[0065] (2) Paste mixing: Pour 500g egg white, 200g white sugar, and 0.75g salt into the mixing tank, stir at a slow speed for 2 minutes until the sugar melts, and then quickly stir until neutral foaming, that is, the mixing specific gravity is 0.22-0.24 ,take out. Pour 120g of natural yeast seeds, 175g of egg yolk, 56g of powdered sugar, and 112g of soybean oil into a stainless steel basin and stir evenly, then add 35g of starch, 165g of low-gluten flour, and 3g of baking powder and stir well for later use; take out a third of the beaten egg whites Add the egg yolk part and mix well, and finally add to two-thirds of the egg white and mix well;

[0066] (3) Injection molding: first place ...

Embodiment 2

[0083] Embodiment two, a kind of preparation method of mousse-like fruit-flavored natural yeast jar cake,

[0084] A. Preparation of natural yeast square embryo cake

[0085] (1) Batching: The raw materials are accurately weighed according to the dry and wet materials, respectively, and recorded while batching;

[0086] (2) Paste mixing: Pour 500g egg white, 200g white sugar, and 0.75g salt into the mixing tank, stir at a slow speed for 2 minutes until the sugar melts, and then quickly stir until neutral foaming (that is, the mixing specific gravity is 0.22-0.24 )take out. Pour 120g of natural yeast seeds, 175g of egg yolk, 56g of powdered sugar, and 112g of soybean oil into a stainless steel basin and stir evenly, then add 35g of starch, 165g of low-gluten flour, and 3g of baking powder and stir well for later use; take out a third of the beaten egg whites Add the egg yolk part and mix well, and finally add to two-thirds of the egg white and mix well;

[0087] (3) Injectio...

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Abstract

The invention relates to a preparation method of a mousse type fruity natural yeast jar cake. The preparation method comprises the following steps: preparing a natural yeast square embryo cake, preparing a fruit mousse material, assembling a jar cake, and freezing and shaping. The natural yeast cake has the advantages that the natural yeast is added into the natural yeast cake, the natural yeast contains more saccharomycetes, lactic acid bacteria and generated primary and secondary metabolites, so that the natural yeast cake can be endowed with special flavor and nutritional value, and acidic substances generated in the metabolites can inhibit the growth of infectious microbes and prolong the shelf life of the cake; various fruit grains are added into the cake, so that the taste of the product can be improved, and the nutritional value of the product can be increased; the mousse cake is contained in the pot, so that the appearance of the mousse cake can be improved, and the mousse cake is convenient to carry and transport and suitable for being eaten anytime and anywhere.

Description

technical field [0001] The invention relates to a preparation method of a mousse-like fruit-flavored natural yeast tin cake. Background technique [0002] As a kind of pastry food, cake is deeply loved by all kinds of people. Whether it is a birthday or afternoon tea, it is an indispensable food. In recent years, due to the increasing demand of consumers for cakes with exquisite appearance, rich taste, easy to carry, safety and health, the variety of cakes has become more and more abundant. [0003] Due to the soft embryo body and the refrigerated properties of surface decorations, cakes are inconvenient to transport and carry, which greatly limits people's eating environment. As a result, people can only carry some cake products with a single taste and a hard embryo body when they travel, which cannot well meet people's needs. SUMMARY OF THE INVENTION [0004] The purpose of the present invention is to solve the shortcomings existing in the prior art, and propose a meth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/16A21D8/04A21D15/00
CPCA21D13/16A21D8/047A21D15/00Y02W90/10
Inventor 吴斌余灵恩谷中伟朱立科
Owner ZHEJIANG INM FOOD