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Microwave food cake powder formula and preparation method

A production method and technology of cake flour, applied in bakery, baking, food science and other directions, can solve problems such as astringency of baking powder, poor control of water quantity, and effect of air bubbles, so as to improve product taste, improve puffiness, etc. Loose effect, good bulking effect

Inactive Publication Date: 2006-12-13
NINGBO HAITONG FOOD SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the raw materials are not sufficiently crushed, which may lead to uneven mixing and affect the air bubbles when eating; without adding taste-improving ingredients, there will be astringent taste of baking powder; shortening needs to be added separately and dissolved in warm water, and the amount of water is not easy to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: the making of microwave cake flour

[0016] Step 1: Pulverize thin powder, powdered coconut oil, essence powder, citric acid monohydrate, salt and white sugar respectively to below 30 mesh for use;

[0017] Step 2: Japanese SFP baking powder is superfinely pulverized to below 5 nanometers for later use;

[0018] Step 3: According to white sugar (57.4%), salt (0.3%), citric acid monohydrate (0.3%), flavor powder (0.2%), Japanese SFP baking powder (6.4%), powdered coconut oil (8.0%), The order of thin strength powder (27.4%) joins raw material in mixer and fully mixes;

[0019] Step 4: Packing, 36.2-39.2 grams / bag;

[0020] Step 5: Outer packaging of disposable paper cups.

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PUM

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Abstract

Disclosed is a microwave food cake powder formula and preparation method which enables the user to obtain a tasty and nourishing cake by adding into a fresh hen egg, mixing uniformly with the microwave cake powder, stewing in microwave oven for 90 seconds. The raw materials include starch, spray powdered coconut oil, Japanese SFP powder, perfume compound powder, lemon acid, common salt and refined granulated sugar. And the making process comprises the steps of ultramicro disintegrating, disintegrating the other raw material to below 30 meshes, charging into mixing machine in the sequence of density, fully mixing and packaging.

Description

technical field [0001] The invention discloses a formula and a preparation method of microwave cake powder, which belong to the technical field of microwave convenience food processing. Background technique [0002] At present, most of the cakes eaten by people are still baked in ovens, and they all appear in the form of final products, and their hygienic freshness is difficult to guarantee. [0003] After a patent search, no patents related to microwave cake flour were found. [0004] The academic paper "Homemade Cake by Microwave Oven" published by Shanghai Academy of Agricultural Sciences Chen Gong et al. proposed a recipe and method of using microwave cake powder. The raw materials are: flour, sugar, whole egg powder, shortening, baking powder. The production method is as follows: : Mix flour, sugar, whole egg powder, and baking powder evenly and pack it into the first bag, and shortening into the other bag. When using, take a certain amount of warm water to dissolve th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 丁巧孙金才杜卫华周乐群肖功年
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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