Batch production process of high-quality butter cakes

Abstract

The invention relates to the field of food processing, in particular to a batch production process of high-quality butter cakes. The preparation method comprises the following steps: 1) weighing pastry flour, cornstarch A, hydroxypropyl starch, baking powder and essence, and uniformly mixing to obtain a yolk premix A; weighing water, corn oil, carotene and sorbitol, and uniformly mixing to obtain a yolk premix B; (2) mixing the yolk premix B with butter, heating until the butter is melted, and keeping the temperature at 90 DEG C or higher; (2) transferring to an egg yolk stirring cylinder at the temperature of less than or equal to 80 DEG C, stirring and adding the egg yolk premix A, uniformly stirring, then adding the egg yolk liquid and the whole egg liquid, uniformly stirring, and controlling the time of the whole process in the step (2) to be less than or equal to 20 minutes to obtain a butter egg yolk material; 3) stirring the butter egg yolk material and the egg white premix, and injecting the mixture into a plurality of cake molds to obtain a plurality of butter cake blanks, and 4) baking and post-processing the butter cake blanks to obtain the butter cake.

Description

Technical Field

[0001] This application relates to the field of food processing, and more specifically, to a process for mass production of high-quality butter cakes. Background Technology

[0002] In the food processing industry, with the continuous improvement of people's living standards in recent years, consumers have become increasingly demanding in terms of the quality and taste of baked goods. Butter cakes, with their rich and mellow flavor and delicate, smooth texture, have always held an important position in the market and are deeply loved by consumers. With the continued rapid growth in market demand, achieving mass production of high-quality butter cakes has become a key direction for the development of the food processing industry. Mass production of high-quality butter cakes can not only meet the growing needs of consumers but also bring significant economic benefits to enterprises. Through large-scale production, production efficiency can be improved, production costs reduced, and enterprises can gain a competitive advantage in the fierce market competition. At the same time, stable product quality also helps to enhance the brand image and market competitiveness of enterprises, promoting the healthy development of the entire industry.

[0003] The production process of butter cakes typically involves a series of specific steps to ensure product quality. First, the butter is melted by heating, making it liquid to facilitate thorough mixing with other ingredients. Next, the melted butter is mixed with flour, eggs, and other ingredients to form a homogeneous cake batter. This batter is then conveyed to a filling device where it is stirred to ensure complete integration and uniformity. Finally, the batter is poured into each mold according to a pre-set weight. During production, the filling volume for each mold is pre-set to ensure the final baked cake weight meets certain standards and achieves a balance in key quality indicators such as firmness, elasticity, and chewiness, thus guaranteeing consistent product quality.

[0004] However, in actual production operations, despite the adoption of these conventional production methods, some intractable problems still exist. After the crucial baking stage, significant inconsistencies in weight and quality characteristics appear within the same batch of products. Some cakes not only deviate from the predetermined weight range but also fail to achieve uniformity in hardness, elasticity, and chewiness. For example, some cakes are underweight and too hard, lacking the necessary elasticity, making them very difficult to chew; while others are too light and too soft, excessively elastic, and lacking a substantial texture. This inconsistency in quality severely impacts the consumer's eating experience, resulting in inconsistent appearance, taste, and texture of the cakes. Simultaneously, this also brings numerous adverse effects to production enterprises. In today's increasingly competitive market, products with unstable quality struggle to gain consumer trust and loyalty, thereby affecting the company's brand image and market competitiveness. Furthermore, a large number of substandard products during the production process leads to waste of raw materials and increased production costs, reducing the company's economic benefits. Summary of the Invention

[0005] The purpose of this application is to overcome the above-mentioned technical problems and provide a mass production process for high-quality butter cakes.

[0006] A process for mass production of high-quality butter cakes is obtained by the following method: 1) Weigh out the pastry flour, cornstarch A, hydroxypropyl starch, baking powder, and flavoring, and mix them evenly to obtain egg yolk premix A; weigh out the water, soybean oil, carotene, and sorbitol, and mix them evenly to obtain egg yolk premix B; cut the butter into small pieces to obtain small pieces; 2) Mix egg yolk premix B with butter and heat until the butter melts. Keep the temperature ≥90℃. Then transfer to an egg yolk mixing bowl with a temperature ≤80℃. While mixing, add egg yolk premix A and mix well. Then add egg yolk liquid and whole egg liquid and mix well. The entire process of step 2) should be controlled within ≤20 minutes to obtain the butter egg yolk mixture. 3) Mix the butter and egg yolk mixture with the egg white premix at a speed of 220-240 r / min for a time of ≤360 s. Then, pump the mixture at a flow rate of 100-105 g / L and a pressure of ≤1.0 bar into several cake molds to obtain several butter cake bases. 4) Bake the butter cake base, then process it to obtain the butter cake.

[0007] Egg yolk premix B and egg yolk premix A are mixed thoroughly beforehand to ensure complete mixing. Egg yolk premix B and butter are heated until melted and kept at ≥90℃, then transferred to an egg yolk mixing bowl at ≤80℃. Egg yolk liquid and whole egg liquid are added, and the entire process is controlled to be ≤20 minutes, achieving optimal and uniform mixing, shortening processing time, and improving processing efficiency. The butter-egg yolk mixture and egg white premix are mixed at a speed of 220-240 rpm for a time ≤360 seconds, and then pumped at a flow rate of 10... Injecting materials at a pressure of 0-105g / L and ≤1.0bar into the mold ensures optimal and uniform mixing, guaranteeing the uniformity of cake quality in the later stages. This results in batch-produced butter cakes with a hardness of 30-50N, an elasticity of 0.70-0.95, and a chewiness of 1200-1500mJ. The pass rate for meeting these conditions is over 99%, and the pass rate for a weight within 85.00±2g is 100%, resulting in high-quality butter cakes and ensuring product quality stability.

[0008] Preferably, the protein premix is ​​obtained by the following method: Weigh out granulated sugar, crystalline trehalose, cream of tartar, cornstarch B, and iodized salt, mix them evenly to obtain premix A, add part of the egg white liquid to a mixing device, then add premix A, then add the remaining egg white liquid, and continue to mix evenly to obtain egg white premix, which is ready for use.

[0009] Fine granulated sugar, crystalline trehalose, cream of tartar, cornstarch B, and iodized salt are mixed to form premix A. This premix A is then mixed sequentially with a portion of the egg white liquid and the remaining egg white liquid to obtain an egg white premix. In conjunction with other steps in the independent claim, egg yolk premix B is thoroughly mixed with egg yolk premix A and butter beforehand. By controlling the mixing time, as well as the stirring speed, time, pump flow rate, and pressure of the butter-egg yolk mixture and the egg white premix, the materials can be thoroughly and evenly mixed, shortening the processing time, improving processing efficiency, ensuring the uniformity of cake quality in the later stages, and obtaining a high-quality and stable butter cake. After mass production, the hardness is within 30-50 N, the elasticity is within 0.70-0.95, and the chewiness is within 1200-1500 mJ. The pass rate for meeting the above conditions is over 99%, and the pass rate for the weight within 85.00±2g is 100%.

[0010] Preferably, the weight parts of granulated sugar, crystalline trehalose, cream of tartar, cornstarch B, iodized salt, and egg white liquid in the protein premix are 45563±50 parts, 1620±20 parts, 1012.5±20 parts, 2025±20 parts, 1012.5±20 parts, and 91125±50 parts, respectively.

[0011] Pre-mix egg yolk premix B and egg yolk premix A evenly. Heat egg yolk premix B and butter until the butter melts and keep warm at ≥90℃, then transfer to an egg yolk mixing bowl at ≤80℃. Add egg yolk liquid and whole egg liquid, and control the entire process time to ≤20 minutes. This ensures thorough and even mixing of the materials, shortens processing time, and improves processing efficiency. Mix the butter-egg yolk mixture and egg white premix at a speed of 220-240 rpm and a mixing time to ≤360 seconds. Then, inject the mixture into the mold at a pump flow rate of 100-105 g / L and a pressure to ≤1.0 bar. This process ensures thorough and uniform mixing of materials, guaranteeing consistent cake quality. Determining the weight proportions of granulated sugar, crystalline trehalose, cream of tartar, cornstarch B, iodized salt, and egg white liquid in the egg white premix further ensures the quality stability of high-quality butter cakes during mass production. This results in cakes with a hardness of 30-50N, elasticity of 0.70-0.95, and chewiness of 1200-1500mJ, achieving a pass rate of over 99% while maintaining a quality pass rate of 100% for cakes weighing within 85.00±2g.

[0012] Preferably, the baking process of the butter cake includes an upper heat stage and a lower heat stage, wherein the upper heat stage has the following temperatures: Zone 1 ≤ 160℃, Zone 2 ≤ 180℃, and Zone 3 ≤ 185℃; and the lower heat stage has the following temperatures: Zone 1 ≤ 150℃, Zone 2 ≤ 150℃, and Zone 3 ≤ 170℃.

[0013] Controlling the temperature of the top heat during the baking process of butter cakes to ≤160℃ in zone 1, ≤180℃ in zone 2, and ≤185℃ in zone 3, and the bottom heat to ≤150℃ in zone 1, ≤150℃ in zone 2, and ≤170℃ in zone 3, helps to ensure the baking effect and is conducive to producing high-quality and stable butter cakes.

[0014] Preferably, in step 1), the weight parts of pastry powder, cornstarch A, baking powder, hydroxypropyl starch and flavoring in egg yolk premix A are 38475±50 parts, 2430±20 parts, 405±5 parts, 1620±20 parts, and 810±10 parts, respectively. The weight parts of water, corn oil, carotene, and sorbitol in the egg yolk premix B are 20250±50 parts, 14175±50 parts, 61±2 parts, and 1620±20 parts, respectively.

[0015] Premixing egg yolk premix B with egg yolk premix A in specific weight proportions ensures thorough and uniform mixing. Melting egg yolk premix B with butter and mixing it at a specific temperature, then stirring it with egg yolk liquid and whole egg liquid within a specified time, shortens processing time and improves efficiency while achieving good and uniform mixing. Subsequent stirring of the butter-egg yolk mixture with egg white premix under specific speed, time, pump flow, and pressure conditions before injecting it into the mold ensures the uniformity of cake quality, guaranteeing that the hardness, elasticity, chewiness, and quality of mass-produced butter cakes meet requirements and maintain stable quality. Clearly defining the weight proportions of each component in egg yolk premix A and egg yolk premix B helps to accurately control the ingredient ratios, further ensuring the production of high-quality and consistently stable butter cakes.

[0016] Preferably, the egg yolk premix B in step 1) further includes 510±10 parts by weight of an enhancer, wherein the enhancer is one or more of colloidal microcrystalline cellulose, sodium caseinate, and propylene glycol alginate.

[0017] Pre-mix egg yolk premix B with egg yolk premix A to ensure thorough mixing. Melt egg yolk premix B with butter and keep warm to ensure thorough mixing. Preheat the egg yolk mixing bowl to maintain good compatibility with the butter. Add egg yolk liquid and whole egg liquid, controlling the entire process time to no more than 20 minutes to achieve optimal material uniformity, shorten processing time, and improve processing efficiency. Mix the butter-egg yolk mixture with the egg white premix at a specific speed and time, then inject it into the mold with a specific pump flow rate and pressure to ensure the uniformity of cake quality in the later stage. This ensures that the cakes produced in batches achieve a high pass rate in terms of hardness, elasticity, chewiness, and quality, guaranteeing stable quality. Add an synergist composed of one or more of colloidal microcrystalline cellulose, sodium caseinate, and propylene glycol alginate to egg yolk premix B. This synergist works in conjunction with the other ingredients to enhance the compatibility of the butter with the raw material system, facilitating thorough and uniform mixing of the butter-egg yolk mixture and egg white premix in a short time, shortening mixing time and improving production efficiency.

[0018] Preferably, the synergist is composed of colloidal microcrystalline cellulose, sodium caseinate, and propylene glycol alginate in a weight ratio of (0.5-1):(1-2):0.3.

[0019] First, mix egg yolk premix B and egg yolk premix A thoroughly. Then, mix this mixture with melted butter (keep warm at ≥90℃) and transfer it to an egg yolk mixing bowl at ≤80℃. Add the egg yolk liquid and whole egg liquid. The entire process should be completed within ≤20 minutes to ensure thorough mixing, shortening processing time and improving efficiency. Next, mix the butter-egg yolk mixture with the egg white premix at 220-240 rpm for ≤360 seconds. Then, inject the mixture into the mold using a pump at a flow rate of 100-105 g / L and a pressure ≤1.0 bar. This ensures thorough mixing, guarantees uniform cake quality, and improves the cake's firmness, elasticity, chewiness, and overall quality. High yield; 510±10 parts by weight of synergist are added to egg yolk premix B. The synergist is one or more of colloidal microcrystalline cellulose, sodium caseinate, and propylene glycol alginate. It can work with each raw material to enhance the compatibility of butter and raw material system, and facilitate the full and uniform mixing of butter egg yolk and egg white premix in a short time, shortening the mixing time and improving production efficiency. The synergist is composed of colloidal microcrystalline cellulose, sodium caseinate, and propylene glycol alginate in a weight ratio of (0.5-1):(1-2):0.3, which can play a synergistic role, further ensuring the dispersion stability of the whole process and improving the batch production efficiency and quality stability.

[0020] Preferably, the weight parts of the whole egg liquid, egg yolk liquid, and butter in step 2) are 4050±20 parts, 40500±50 parts, and 6075±20 parts, respectively.

[0021] Pre-mix egg yolk premix B with egg yolk premix A to ensure thorough mixing. Heat egg yolk premix B and butter until melted and maintain a temperature ≥90℃. Then transfer to an egg yolk mixing bowl at ≤80℃, add egg yolk premix A, egg yolk liquid, and whole egg liquid, and mix thoroughly. Controlling the entire process time to ≤20 minutes ensures good and uniform mixing, shortens processing time, and improves efficiency. Specifying the weight proportions of whole egg liquid, egg yolk liquid, and butter as 4050±20 parts, 40500±50 parts, and 6075±20 parts respectively helps to accurately control the ingredient ratios and further ensures proper mixing in subsequent processes. The protein premix is ​​stirred at a speed of 220-240 r / min for ≤360 s, and then injected into the mold at a pump flow rate of 100-105 g / L and a pressure of ≤1.0 bar. This process ensures thorough and uniform mixing of the materials, guaranteeing the uniformity of the cake quality in the later stages. This results in batch-produced butter cakes with a hardness of 30-50 N, an elasticity of 0.70-0.95, and a chewiness of 1200-1500 mJ. The pass rate for meeting these conditions is over 99%, and the quality pass rate for cakes with a weight within 85.00±2 g is 100%, resulting in high-quality and stable butter cakes.

[0022] In summary, this application includes at least one of the following beneficial technical effects: 1. Premix egg yolk premix B with egg yolk premix A and butter separately until evenly mixed. Then preheat the egg yolk mixing bowl and control the time of the whole process. This will ensure that the materials are fully mixed evenly, shorten the processing time and improve the processing efficiency. 2. Controlling the mixing speed, time, pump flow rate, and pressure of the butter and egg yolk mixture and the egg white premix ensures that the two are fully and evenly mixed, guaranteeing the uniformity of the cake quality in the later stages. 3. The pass rate of mass-produced butter cakes with a hardness of 30-50N, elasticity of 0.70-0.95, and chewiness of 1200-1500mJ is over 99%, and the pass rate of quality within 85.00±2g is 100%, ensuring the stability of product quality. Detailed Implementation

[0023] The present application will be further described in detail below with reference to the embodiments.

[0024] Introduction to the source of raw materials; Colloidal microcrystalline cellulose, food grade, CAS number 9004-34-6, food grade; Sodium caseinate, CAS No. 9005-46-3, food grade; Propylene glycol alginate, CAS No. 9005-37-2, food grade. Example Example

[0025] A process for mass production of high-quality butter cakes is obtained by the following method: Weigh out the pastry flour, cornstarch A, hydroxypropyl starch, baking powder, and flavoring and place them in mixing bowl A. Mix at 200 rpm for 10 minutes to ensure thorough mixing and obtain egg yolk premix A. Weigh out the water, corn oil, carotene, and sorbitol and place them in mixing bowl B. Mix at 200 rpm for 10 minutes to ensure thorough mixing and obtain egg yolk premix B. Cut the butter into small pieces (2 cm thick, 3 cm wide and long) to obtain small pieces of butter. Protein premix: Weigh granulated sugar, crystalline trehalose, cream of tartar, cornstarch B, and iodized salt into a mixing tank C. Stir at 200 rpm for 10 minutes to ensure thorough mixing and obtain premix A. Add half of the protein solution to a mixing device (protein mixing tank), start stirring at 200 rpm, and add premix A while stirring. Then add the remaining half of the protein solution and continue stirring for 10 minutes to ensure thorough mixing and obtain the protein premix for later use.

[0026] 2) Mix egg yolk premix B with butter and heat at 200 rpm and 20°C / min until the butter is completely melted. Keep warm at 90°C for 2 minutes. Then transfer to an egg yolk mixing bowl at 80°C. Add egg yolk premix A while stirring at 200 rpm and stir for 5 minutes until fully mixed. Then add egg yolk liquid and whole egg liquid and continue stirring for 5 minutes until well mixed. The entire process in step 2) should be controlled within 20 minutes to obtain the butter-egg yolk mixture. 3) The butter, egg yolk mixture and egg white premix are fed into the mixing head of the molding and injection equipment and mixed at a speed of 230 r / min for 360 s. Then, the mixture is injected into several cake molds at a pressure of 1.0 bar and a pump flow rate of 100 g / L. The injection is intermittent with a pause time of 10 s. The standard for this equipment is 100 g / mold, resulting in several butter cake bases. 4) Transfer the butter cake base to the baking equipment for baking. The baking process of the butter cake base includes the upper heat stage and the lower heat stage. The upper heat stage is 160℃ in zone 1, 180℃ in zone 2, and 185℃ in zone 3. The lower heat stage is 150℃ in zone 1, 150℃ in zone 2, and 170℃ in zone 3. The total baking time is 32.5 minutes, and the baking time of each zone is equal. After baking, immediately unmold the cake. Melt anhydrous butter and corn oil in a weight ratio of 3:1 and heat until they are evenly mixed to form a decorative liquid. Then brush the decorative liquid onto the surface of the butter cake (while it is still hot), applying 1.5g of decorative liquid to each cake. Once the product has cooled to below 30℃, it can be vacuum-packed to obtain the butter cake.

[0027] The raw material usage details for this application are shown in Table 1; Table 1. Amount of each raw material (parts by weight)

[0028] The egg white and yolk liquids in this application are formed by separately stirring the egg whites and yolks obtained after removing the shells from natural free-range eggs. The whole egg liquid is formed by stirring the egg whites and yolks from natural free-range eggs after removing the shells. Example

[0029] The difference between Example 2 and Example 1 is that the egg yolk premix B in step 1) also includes 510 parts by weight of synergist, which is colloidal microcrystalline cellulose.

[0030] Example 3 The difference between Example 3 and Example 1 is that the synergist is sodium caseinate.

[0031] Example 4 The difference between Example 4 and Example 1 is that the synergist is propylene glycol alginate.

[0032] Example 5 The difference between Example 5 and Example 1 is that the synergist is composed of colloidal microcrystalline cellulose and sodium caseinate in a weight ratio of 1:1.

[0033] Example 6 The difference between Example 6 and Example 1 is that the synergist is sodium caseinate and propylene glycol alginate in a weight ratio of 1:1.

[0034] Example 7 The difference between Example 7 and Example 1 is that the synergist is composed of colloidal microcrystalline cellulose, sodium caseinate, and propylene glycol alginate in a weight ratio of 0.5:1:0.3.

[0035] Example 8 The difference between Example 8 and Example 1 is that the synergist is composed of colloidal microcrystalline cellulose, sodium caseinate, and propylene glycol alginate in a weight ratio of 1:2:0.3.

[0036] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 lies in step 2), as follows: Mix egg yolk premix A, egg yolk liquid, whole egg liquid, egg yolk premix B, and butter, and heat at 200 r / min and 20℃ / min until the butter is completely melted. Keep warm at 90℃ for 12 minutes, and control the entire process time of step 2) to 20 minutes to obtain the butter egg yolk mixture.

[0037] Comparative Example 2 The difference between Comparative Example 2 and Example 1 lies in steps 2)-3), as follows: Step 2): Mix egg yolk premix A, egg yolk liquid, whole egg liquid, egg white premix, egg yolk premix B, and butter. Heat at 200 rpm and 20°C / min until the butter is completely melted. Keep warm at 90°C for 126 minutes. The entire process of Step 2) is controlled for 20 minutes to obtain the slurry. Step 3): The butter yolk mixture and egg white premix are fed into the mixing head of the molding and casting equipment and mixed at a speed of 230 r / min for 360 s. Then, the mixture is injected into several cake molds at a pressure of 1.0 bar and a pump flow rate of 100 g / L. The injection is intermittent with a pause time of 10 s. The standard for this equipment is 100 g per mold, resulting in several butter cake bases.

[0038] Experimental Test Sample 1: 200 butter cakes produced in batches from Examples 1-8 and Comparative Examples 1-2 were randomly selected.

[0039] Sample 2: Butter cakes obtained by shortening the mixing time to 180s after mass production, without changing the mixing rate in Examples 1-8 and Comparative Examples 1-2, and randomly selecting 200 samples.

[0040] Test 1: Weigh Sample 1 and Sample 2. If the weight is within 85.00±2g, it is considered qualified. Calculate the weight qualification rate. Test 2: Use a texture analyzer to test the hardness, elasticity, and chewiness of samples 1 and 2. Hardness within 30-50 N is considered acceptable; elasticity within 0.70-0.95 is considered acceptable; and chewiness within 1200-1500 mJ is considered acceptable. Calculate the number of samples 1 and 2 that simultaneously meet the acceptable standards for hardness, elasticity, and chewiness, and calculate the quality pass rate.

[0041] The specific details of the above experiments are shown in Table 2; Table 2. Experimental data of Examples 1-8 and Comparative Examples 1-2

[0042] Combining Example 1 and Comparative Examples 1-2 with Table 2, it can be seen that the weight qualification rate and quality qualification rate of Sample 1 and Sample 2 in Comparative Examples 1-2 are significantly lower than those in Example 1. This indicates that the technical solution of this application can ensure that the raw materials are fully and evenly mixed under the technical process of this application, and ensure the quality stability of the batch filling process, thus reducing the possibility of layering in the final butter cake.

[0043] Comparing Examples 1-7 and Example 8, it can be seen that the weight qualification rate and quality qualification rate of Sample 2 in Examples 1-7 are lower than those in Example 1. This indicates that the synergist used in this application, composed of colloidal microcrystalline cellulose, sodium caseinate, and propylene glycol alginate, plays a synergistic role, further improving the stability of the processing process and ensuring stable product quality.

[0044] This specific embodiment is merely an explanation of this application and is not intended to limit it. Those skilled in the art, after reading this specification, may make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A mass production process for high-quality butter cakes, characterized in that, It is prepared by the following method: 1) Weigh out the pastry flour, cornstarch A, hydroxypropyl starch, baking powder, and flavoring, and mix them evenly to obtain egg yolk premix A; weigh out the water, corn oil, carotene, and sorbitol, and mix them evenly to obtain egg yolk premix B; cut the butter into small pieces to obtain small pieces; 2) Mix egg yolk premix B with butter and heat until the butter melts. Keep the temperature ≥90℃. Then transfer to an egg yolk mixing bowl with a temperature ≤80℃. While mixing, add egg yolk premix A and mix well. Then add egg yolk liquid and whole egg liquid and mix well. The entire process of step 2) should be controlled within ≤20 minutes to obtain the butter egg yolk mixture. 3) Mix the butter and egg yolk mixture with the egg white premix at a speed of 220-240 r / min for a time of ≤360 s. Then, pump the mixture at a flow rate of 100-105 g / L and a pressure of ≤1.0 bar into several cake molds to obtain several butter cake bases. 4) Bake the butter cake base, then process it to obtain the butter cake.

2. The mass production process for a high-quality butter cake according to claim 1, characterized in that, The protein premix is ​​obtained by the following method: Weigh out granulated sugar, crystalline trehalose, cream of tartar, cornstarch B, and iodized salt, mix them evenly to obtain premix A, add part of the egg white liquid to a mixing device, then add premix A, then add the remaining egg white liquid, and continue to mix evenly to obtain egg white premix, which is ready for use.

3. The mass production process for a high-quality butter cake according to claim 2, characterized in that, The weight parts of fine granulated sugar, crystalline trehalose, cream of tartar, cornstarch B, iodized salt, and egg white liquid in the protein premix are 45563±50 parts, 1620±20 parts, 1012.5±20 parts, 2025±20 parts, 1012.5±20 parts, and 91125±50 parts, respectively.

4. The mass production process for a high-quality butter cake according to claim 1, characterized in that, The baking process of the butter cake includes an upper heat stage and a lower heat stage. The upper heat stage has the following temperatures: Zone 1 ≤ 160℃, Zone 2 ≤ 180℃, and Zone 3 ≤ 185℃. The lower heat stage has the following temperatures: Zone 1 ≤ 150℃, Zone 2 ≤ 150℃, and Zone 3 ≤ 170℃.

5. The mass production process for a high-quality butter cake according to claim 1, characterized in that: In step 1), the weight parts of pastry powder, cornstarch A, baking powder, hydroxypropyl starch and flavoring in egg yolk premix A are 38475±50 parts, 2430±20 parts, 405±5 parts, 1620±20 parts, and 810±10 parts, respectively. The weight parts of water, corn oil, carotene, and sorbitol in the egg yolk premix B are 20250±50 parts, 14175±50 parts, 61±2 parts, and 1620±20 parts, respectively.

6. The mass production process for a high-quality butter cake according to claim 1, characterized in that: The egg yolk premix B in step 1) also includes 510±10 parts by weight of synergist, which is one or more of colloidal microcrystalline cellulose, sodium caseinate, and propylene glycol alginate.

7. The mass production process for a high-quality butter cake according to claim 6, characterized in that: The synergist is composed of colloidal microcrystalline cellulose, sodium caseinate, and propylene glycol alginate in a weight ratio of (0.5-1):(1-2):0.

3.

8. The mass production process for a high-quality butter cake according to claim 1, characterized in that: The weight parts of whole egg liquid, egg yolk liquid, and butter in step 2) are 4050±20 parts, 40500±50 parts, and 6075±20 parts, respectively.

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