12 results about "Sponge cake" patented technology

This invention relates to the field of baking food processing technology, and discloses a method for preparing sponge cake using an oil gel as a substitute for butter. The method includes heating and stirring refined rapeseed oil and food-grade candelilla wax to obtain a lipid eutectic; after cooling, adding food-grade soybean lecithin and shearing and mixing; mechanically shearing and cooling to 45°C to obtain a microcrystalline network primary material; obtaining a modified oil gel through low-speed stirring, slow rewarming and constant temperature, and then cooling to 25°C and holding at that temperature; using this oil gel to replace butter and mixing with baking ingredients at low speed and forced shearing and whipping to obtain a batter; continuously baking in molds and naturally cooling and demolding to obtain a sponge cake. This invention utilizes lecithin and wax crystals to synergistically construct a three-dimensional network framework with thixotropic recovery capabilities, solving the defects of conventional oil gel networks that are fragile and easily damaged by shearing. It effectively traps air bubbles and prevents oil precipitation during the batter whipping stage, reducing saturated fat intake while resulting in a soft, porous sponge cake with no residual wax.

1. Name of the product in this design: Packaging bag (local egg cake). 2. Purpose of this design: For packaging sponge cakes. 3. The key design features of this product are its shape and its combination. 4. The image or photograph that best illustrates the design's key points: the front view.

This product is a food molding device for shaping foods such as rice, bread, and sponge cake into the shape of the inner cavity. The roughly triangular part is for hanging and storing the product and is removable.

The invention discloses a method for making a sponge cake by completely replacing butter with oleogel, and belongs to the technical field of food processing. The butter in a traditional sponge cake formula is completely replaced with the oleogel according to the mass ratio of 100%. According to the oleogel, a pea protein-high methoxyl pectin electrostatic compound is used as a gel agent, a three-dimensional structured lipid network is constructed by regulating and controlling the pH value of a system and the concentration of pectin, a liquid oil phase is effectively fixed, and the oleogel has excellent structural stability, thixotropic restorability and thermal stability. In the stirring and baking process, the oleogel provides necessary mechanical support and keeps a batter bubble system and a cake tissue structure stable, so that the sponge cake which is ideal in specific volume, uniform in pore and soft in texture is obtained, and the quality of the sponge cake reaches the level equivalent to that of a traditional butter cake. Zero-trans and low-saturated-fat healthy fat replacement is achieved, meanwhile, the processing adaptability and sensory quality of the sponge cake are kept, and a new technical approach and application prospects are provided for development of healthy baked food.

The utility model relates to the field of steamed sponge cake steamers, in particular to a steamed sponge cake fermentation steamer which comprises a steamer body, the steamer body comprises a steamer body, an inner container is installed in an inner cavity of the steamer body, an extrusion groove is formed in the top of the inner cavity of the steamer body, one side of the steamer body is fixedly connected with a fixing plate, and the other side of the steamer body is fixedly connected with the extrusion groove. An operator holds and rotates a rotating disc to drive a rotating shaft to rotate, drives a connecting rod to move through the rotating shaft, drives a moving block to move through the connecting rod, drives a fixed disc to move through the moving block, drives a pressing column to move through the fixed disc, and drives a sealing gasket to extrude towards the interior of an extrusion groove through the pressing column. The effect of improving the sealing performance is achieved, and the problem that when an operator opens and closes a cover when using the steamer, the sealing gasket in the cover body may vibrate due to the force generated by opening the cover, so that the sealing degree between the steamer body and the cover body is reduced, and the taste and nutritional value of food are affected is solved.

The utility model presents the process for producing of toasted breadfruit (Artocarpus altilis) Filipino chiffon cake (mamon) in its Claim. Breadfruit is a highly underutilized fruit crop with tremendous potential to address global hunger due to the fruit being rich in essential vitamins and minerals. Meanwhile, mamon is a very light traditional Filipino-style chiffon / sponge cake that is baked in cupcake-sized molds; it is one of the most popular pastries in the Philippines. The technical problem that this disclosure aims to address is the underutilization of breadfruit; the technical solution that this utility model provides is the innovative incorporation of breadfruit into this popular food product, which will result in the promotion of its utilization, minimized food waste, and the exploration of the crop’s full economic potential while providing consumers a nutritious and innovative food product.

The invention discloses a three-milk foam cake and a preparation method thereof, and mainly relates to the technical field of bakery products. Compared with the prior art, the preparation method has the advantages that the cake blank structure and milk absorption are remarkably improved, uniform air holes are ensured by controlling the egg white beating degree and the paste mixing mode in the cake blank preparation process, and the golden milk skin pulp is adopted as a key component and the proportion of milk products is adjusted in the three-milk preparation process; and the cake is rich and mellow in milk flavor after absorbing the milk. Furthermore, modified whey protein is further added, and plant polypeptide is added to play a key role in balancing the water holding rate and hardness while the high water holding rate is pursued, so that the prepared three-milk-foam cake is lower in hardness, better in taste, higher in storage water holding rate, longer in shelf life and the like.

The invention relates to the technical field of enzyme preparations, in particular to a compound enzyme preparation and application thereof. The compound enzyme preparation is prepared from the following components in parts by weight: 40 to 50 parts of protein glutaminase, 10 to 20 parts of maltogenic amylase, 10 to 20 parts of glucose oxidase and 16 to 36 parts of auxiliary materials. The compound enzyme preparation is suitable for replacing a traditional aluminum-containing leavening agent, and the improved effects that the cake size is increased, and the taste is fluffy and dense are achieved. The compound enzyme preparation optimizes the internal structure and processing characteristics of cakes through the synergistic effect of various enzymes on the premise of not adding aluminum salt, and is suitable for production of various baked cakes such as sponge cakes, chiffon cakes and pound cakes.

The utility model presents the process for producing breadfruit (Artocarpus altilis) Filipino chiffon cake (mamon) in its Claim. Breadfruit is a highly underutilized fruit crop with tremendous potential to address global hunger due to the fruit being rich in essential vitamins and minerals. Meanwhile, mamon is a very light traditional Filipino-style chiffon / sponge cake that is baked in cupcake-sized molds; it is one of the most popular pastries in the Philippines. The technical problem that this disclosure aims to address is the underutilization of breadfruit; the technical solution that this utility model provides is the innovative incorporation of breadfruit into this popular food product, which will result in the promotion of its utilization, minimized food waste, and the exploration of the crop’s full economic potential while providing consumers a nutritious and innovative food product.

The invention discloses a processing method and application of egg yolk liquid with a long shelf life, and belongs to the technical field of food processing. Aiming at the problem of short shelf life of the traditional egg yolk liquid, the fresh egg yolk liquid is treated by two parts: one part is fermented by lactobacillus plantarum, then is directionally hydrolyzed by phospholipase, and is sterilized and deactivated; and pasteurizing the other part, mixing the pasteurized part with the fermentation hydrolysate, degassing in vacuum, and filling to obtain a finished product. Through the combined preservation effect of fermentation and enzymolysis, chemical preservatives do not need to be added, the shelf life of the egg yolk liquid is remarkably prolonged, meanwhile, the original nutrition and processing performance of the egg yolk liquid are kept, the method can be widely applied to salad dressing, sponge cakes and other food, the technology is simple, and the method is suitable for industrial production.

The utility model presents the process for producing new cocoyam (Xanthosoma sagittifolium) toasted Filipino chiffon cake (mamon) in its Claim. New cocoyam is a highly underutilized crop with tremendous potential to address global hunger due to the crop being rich in essential vitamins and minerals. Meanwhile, mamon is a very light traditional Filipino-style chiffon / sponge cake that baked in cupcake-sized molds; it is one of the most popular pastries in the Philippines. The technical problem that this disclosure aims to address is the underutilization of new cocoyam; the technical solution that this utility model provides is the innovative incorporation of new cocoyam into this popular food product, which will result in the promotion of its utilization, minimized food waste, and the exploration of the crop’s full economic potential while providing consumers a nutritious and innovative food product.

The invention discloses a peanut polysaccharide / protein consolute, oil gel prepared from the peanut polysaccharide / protein consolute and application of the oil gel, and belongs to the technical field of food processing. According to the method, the peanut meal is used as a raw material, the peanut polysaccharide / protein consolute is extracted through an alkali extraction and alcohol precipitation method, and the extraction process of the peanut polysaccharide / protein consolute is optimized and the yield of the peanut polysaccharide / protein consolute is improved through a single factor method; based on the prepared peanut polysaccharide / protein co-soluble substance, the oleogel is prepared by adopting a foam template method, and the prepared oleogel is high in oil holdup and can be used for replacing part of grease in sponge cakes. According to the preparation method of the peanut polysaccharide / protein co-soluble substance and the oleogel, the resource utilization rate of the peanut meal is increased, the preparation cost of the oleogel is reduced, and compared with a traditional sponge cake, the fat content of the cake prepared from the peanut polysaccharide / protein co-soluble substance or the oleogel is obviously reduced, and the content of the oil gel is reduced. And the product has good texture characteristics, better color and luster and sensory evaluation. The peanut polysaccharide / protein co-soluble substance and the oil gel prepared from the peanut polysaccharide / protein co-soluble substance play an important role in preparation of low-fat cake products, and have popularization and application prospects.