Low-temperature half-steaming and half-baking method for cake / bread food

Abstract

The invention relates to the technical field of baking, and discloses a cake / bread food low-temperature half-steaming and half-baking method which comprises the following steps: feeding cake / bread food into a baking chamber; and heating and baking above the cake / bread food, producing water vapor below the cake / bread food, and enabling the water vapor to flow above the cake / bread food from the lower part of the cake / bread food to perform low-temperature slow steaming on the cake / bread food. The surface of the cake can be quickly locked into baking color and moisture by a baking layer through an upper baking and lower steaming process, the cake paste is slowly expanded by the lower steaming process to keep the fineness of the cake, the hot steaming processing time can be shortened by the low-temperature half-steaming and half-baking process, the loss of nutritional ingredients is avoided, and the nutritional ingredients of the cheese can be effectively reserved.

Description

Technical Field

[0001] The invention relates to the technical field of baking, and in particular to a low-temperature half-steaming and half-baking method for cake / bread foods. Background Art

[0002] Bread / cake is a kind of food made by grinding grains and heating them. Generally, wheat flour is used as the main raw material, yeast, eggs and other ingredients are used as auxiliary materials, and water is added to make dough. It is processed into baked food through fermentation, shaping, forming, baking, cooling and other processes.

[0003] The existing baking method is to put such food into the oven for direct baking. The baking temperature of this baking method is above 200°C, the baking time is long, and the high temperature easily causes excessive water loss on the surface of the food, and the food is easy to collapse and have a poor taste. Summary of the invention

[0004] The invention aims to provide a low-temperature half-steaming and half-baking method for cakes / breads. The low-temperature half-steaming and half-baking method for cakes / breads can fully lock the moisture on the surface of the food by baking on top and steaming on the bottom, avoid the collapse of the food, ensure the fluffiness of the cake, and improve the taste.

[0005] In order to achieve the above object, the present invention provides a low-temperature half-steaming and half-baking method for cakes / breads, comprising the following steps:

[0006] Send cakes / bread products into the baking room;

[0007] The cake / bread is heated and baked above the cake / bread, and water vapor is produced below the cake / bread. The water vapor flows from below the cake / bread to above the cake / bread to perform low-temperature slow steaming on the cake / bread.

[0008]

[0009] Where V is the volume of water vapor, in liters; P is the heating power, in watts; R is the universal gas constant, R = 8.31 J / (mol·K); T K is the thermodynamic temperature, T K =T2+273, unit: °C; η is the mechanical efficiency of the equipment, unit: %; C is the specific heat capacity of pure water, C=4.2*10 5 J / (Kg·℃); T2 is the water vapor temperature, which is 100℃ at standard atmospheric pressure; T1 is the water inlet temperature, unit: ℃; △H is the enthalpy of water evaporation, which is 2.26*10 6 J / Kg; P0 is atmospheric pressure, unit: Pa; t is heating time, unit: hour.

[0010] Preferably, delivering cakes / bread products into the baking chamber comprises:

[0011] Put cakes / breads into a baking tray, wherein the baking tray is provided with a groove for the water vapor to rise;

[0012] The baking tray is placed into the baking chamber.

[0013] Preferably, heating and baking are performed above the cake / bread food, water vapor is generated below the cake / bread food, and the water vapor flows from below the cake / bread food to above the cake / bread food to perform low-temperature slow steaming on the cake / bread food, which comprises:

[0014] A heating device is arranged above the baking chamber to bake the cake / bread food;

[0015] A steam generating device is arranged below the baking chamber to generate water vapor in the baking chamber. The water vapor enters the baking tray from the groove to perform low-temperature slow steaming on the cake / bread food.

[0016] Preferably, the baking tray is provided with a plurality of slots for placing the cakes / breads.

[0017] Preferably, a plurality of protrusions are arranged in the placement groove.

[0018] Preferably, the baking temperature of the cake / bread food is 190-200°C.

[0019] Preferably, the baking time of the cake / bread product is 50-60 minutes.

[0020] Preferably, it also includes:

[0021] Get the actual water vapor output V in the baking chamber 实 , heating time t, heating power P of the baking chamber;

[0022] According to the actual water vapor production V within the current heating time t 实 , adjust the heating power P.

[0023] Preferably, according to the actual water vapor production V within the current heating time t 实 , adjusting the size of the heating power P includes:

[0024] If the actual water vapor production V 实 If it is greater than the water vapor production V, the heating power P is reduced;

[0025] If the actual water vapor production V 实 If it is less than the water vapor production V, the heating power P is increased.

[0026] The beneficial effects of the present invention are as follows: the baking layer can quickly lock the cake surface into a baking color and lock moisture through the upper baking and lower steaming process, and the lower steaming process can slowly expand the cake batter to maintain the fineness of the cake by controlling the output of water vapor. The low-temperature half-steaming and half-baking process can reduce the hot steaming processing time, avoid the loss of nutrients, and effectively retain the nutrients of cheese.

[0027] Other features and advantages of the present invention will be described in detail in the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the following specific embodiments, they are used to explain the present invention but do not constitute a limitation of the present invention. In the accompanying drawings:

[0029] Figure 1 A schematic structural diagram of a baking tray according to an embodiment of the present invention is shown; DETAILED DESCRIPTION

[0030] The specific implementation of the present invention is described in detail below in conjunction with the accompanying drawings. It should be understood that the specific implementation described here is only used to illustrate and explain the present invention, and is not used to limit the present invention.

[0031] Please refer to Figure 1 This embodiment discloses a low-temperature half-steaming and half-baking method for cake / bread food, which includes the following steps:

[0032] S1: Send cakes / bread products into the baking chamber;

[0033] S2: heating and baking the cake / bread above, producing water vapor below the cake / bread, the water vapor flows from below the cake / bread to above the cake / bread to perform low-temperature slow steaming on the cake / bread, and the water vapor output is

[0034]

[0035] Where V is the volume of water vapor, in liters; P is the heating power, in watts; R is the universal gas constant, R = 8.31 J / (mol·K); T K is the thermodynamic temperature, T K =T2+273, unit: °C; η is the mechanical efficiency of the equipment, unit: %; C is the specific heat capacity of pure water, C=4.2*10 5J / (Kg·℃); T2 is the water vapor temperature, which is 100℃ at standard atmospheric pressure; T1 is the water inlet temperature, unit: ℃; △H is the enthalpy of water evaporation, which is 2.26*10 6 J / Kg; P0 is atmospheric pressure, unit: Pa; t is heating time, unit: hour.

[0036] In this embodiment, water vapor rises from the bottom of the baking chamber to the upper part of the baking chamber, thereby realizing the function of baking above and steaming below. The water vapor can maintain moisture on the surface of cakes / breads, ensuring that the surface of cakes / breads will not become soft and maintain the taste.

[0037] In this embodiment, in step S1, firstly, cake / bread food is placed in a baking pan 1, and a groove 2 is provided on the baking pan 1 for water vapor to rise. Figure 1 As shown, the baking tray 1 is then sent into the baking chamber, and a rack is provided in the baking chamber for placing the baking tray 1. In this embodiment, the baking tray 1 can be pushed into the baking chamber, and a push groove for pushing the baking tray 1 is provided on the inner side wall of the baking chamber.

[0038] In this embodiment, the baking chamber for baking above and steaming below is specifically configured as follows: a heating device is arranged above the baking chamber to bake the cake / bread food. The heating device can be a heating tube, and the baking temperature is set to 190-200°C, and the baking time is 50-60min.

[0039] A steam generating device is arranged below the baking chamber to generate water vapor in the baking chamber. The water vapor enters the baking tray 1 from the groove 2 to perform low-temperature slow steaming on the cake / bread food.

[0040] Preferably, the baking tray is provided with a plurality of placement grooves 3 for the cake / bread food, and the cake / bread food is placed in the placement grooves 3 to ensure that the cake / bread food can be stably steamed and baked during the steaming and baking process. The placement grooves are provided with a plurality of protrusions 4, which can support the cake / bread food, ensure that the cake / bread food will not be completely adhered to the placement grooves 3 after baking, and facilitate the removal of the cake / bread food.

[0041] In this embodiment, the method further includes:

[0042] S3: Obtaining the actual water vapor output V in the baking chamber 实 , heating time t, and heating power P of the baking chamber.

[0043] S4: According to the actual water vapor production V within the current heating time t 实 , adjust the heating power P.

[0044] Specifically:

[0045] If the actual water vapor production V 实 If it is greater than the water vapor production V, the heating power P is reduced;

[0046] If the actual water vapor production V 实 If it is less than the water vapor production V, the heating power P is increased.

[0047] After testing, it was found that when the steam volume satisfies the above formula, the moisture content of bread / cake products is optimal. Not only does it have an excellent appearance and no collapse on the surface, it also has the best taste and is deeply loved by consumers.

[0048] From the above formula, it can be seen that the water vapor output V is proportional to the heating power P, and the actual output V in the baking room can be detected in real time. 实 By controlling the heating power P in the baking chamber, the output of water vapor is controlled to ensure that the output of water vapor can meet the above conditions in real time, and the taste can be maintained while maintaining the moisture on the surface of cakes / breads, avoiding excessive or insufficient steam from affecting the taste of cakes / breads.

[0049] In summary, the method of this embodiment can quickly lock the cake surface into a baked color and lock moisture through the baking layer through the upper baking and lower steaming process. By controlling the output of water vapor, the lower steaming process allows the cake batter to slowly expand and maintain the delicateness of the cake. The low-temperature half-steaming and half-baking process can reduce the hot steaming processing time, avoid the loss of nutrients, and effectively retain the nutrients of cheese.

[0050] The preferred embodiments of the present invention are described in detail above in conjunction with the accompanying drawings. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, the technical solution of the present invention can be subjected to a variety of simple modifications, and these simple modifications all belong to the protection scope of the present invention. It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

[0051] In addition, various embodiments of the present invention may be arbitrarily combined, and as long as they do not violate the concept of the present invention, they should also be regarded as the contents disclosed by the present invention.

Claims

1. A method for half-steaming and half-baking cake / bread food at low temperature, characterized in that: The following steps are involved: Send cakes / bread products into the baking room; The cake / bread is heated and baked above the cake / bread, and water vapor is produced below the cake / bread. The water vapor flows from below the cake / bread to above the cake / bread to perform low-temperature slow steaming on the cake / bread. Where V is the volume of water vapor, in liters; P is the heating power, in watts; R is the universal gas constant, R = 8.31 J / (mol·K); T K is the thermodynamic temperature, T K =T2+273, unit: °C; η is the mechanical efficiency of the equipment, unit: %; C is the specific heat capacity of pure water, C = 4.2*10 5 J / (Kg·℃); T2 is the water vapor temperature, which is 100℃ at standard atmospheric pressure; T1 is the water inlet temperature, unit: ℃; △H is the enthalpy of water evaporation, which is 2.26*10 6 J / Kg; P0 is atmospheric pressure, unit: Pa; t is heating time, unit: hour.

2. The low-temperature half-steaming and half-baking method for cakes / breads according to claim 1, characterized in that: Feeding cakes / bread products into the baking chamber includes: Put cakes / breads into a baking tray, wherein the baking tray is provided with a groove for the water vapor to rise; The baking tray is placed into the baking chamber.

3. The low-temperature half-steaming and half-baking method for cakes / breads according to claim 2, characterized in that: Heating and baking above the cake / bread food, generating water vapor below the cake / bread food, and the water vapor flowing from below the cake / bread food to above the cake / bread food to perform low-temperature slow steaming on the cake / bread food comprises: A heating device is arranged above the baking chamber to bake the cake / bread food; A steam generating device is arranged below the baking chamber to generate water vapor in the baking chamber. The water vapor enters the baking tray from the groove to perform low-temperature slow steaming on the cake / bread food.

4. The low-temperature half-steaming and half-baking method for cakes / breads according to claim 3, characterized in that: The baking tray is provided with a plurality of slots for placing the cakes / breads.

5. The low-temperature half-steaming and half-baking method for cakes / breads according to claim 3, characterized in that: A plurality of convex points are arranged in the placement groove.

6. The low-temperature half-steaming and half-baking method for cakes / breads according to claim 1, characterized in that: The baking temperature of the cake / bread food is 190-200°C.

7. The low-temperature half-steaming and half-baking method for cakes / breads according to claim 1, characterized in that: The baking time of the cake / bread product is 50-60 minutes.

8. The low-temperature half-steaming and half-baking method for cakes / breads according to claim 1, characterized in that: Also includes: Get the actual water vapor output V in the baking chamber 实 , heating time t and heating power P of the baking chamber; According to the actual water vapor production V within the current heating time t 实 , adjust the heating power P.

9. The low-temperature half-steaming and half-baking method for cakes / breads according to claim 8, characterized in that: According to the actual water vapor production V within the current heating time t 实 , adjusting the size of the heating power P includes: If the actual water vapor production V 实 If it is greater than the water vapor production V, the heating power P is reduced; If the actual water vapor production V 实 If it is less than the water vapor production V, the heating power P is increased.

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