CN103300106A - Method for producing pound cake by stepped emulsification - Google Patents
Method for producing pound cake by stepped emulsification Download PDFInfo
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- CN103300106A CN103300106A CN2013102522054A CN201310252205A CN103300106A CN 103300106 A CN103300106 A CN 103300106A CN 2013102522054 A CN2013102522054 A CN 2013102522054A CN 201310252205 A CN201310252205 A CN 201310252205A CN 103300106 A CN103300106 A CN 103300106A
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Abstract
The invention relates to a method for producing a pound cake by stepped emulsification. The method comprises the following steps of: (1) constructing an egg emulsification system, (2) adding glycerol, sorbitol, propylene glycol and essence into the system obtained in Step (1), mixing for 2-4min, and allowing glycerol, sorbitol, propylene glycol, essence and the system of Step (1) to form a uniform emulsification system, (3) pouring white granulated sugar, table salt and salad oil into the system obtained in Step (2), mixing for 2-4min to form a uniform emulsification system, allowing water molecules to be filled with the white granulated sugar and the table salt, and allowing the emulsification system to be more stable and uniform, and (4) adding wheatmeal and whole milk powder in the emulsification system obtained in Step (3), mixing for 1-3min to allow materials to be dissolved, remixing for 4-6min to form uniform emulsification cake pulp, and conducting physical foaming, feed and baking on the cake pulp. According to the method, an emulsifying agent is not used, the usage amount of a heavy oil additive is reduced, and physical health of people can be better protected.
Description
Technical field
The invention belongs to field of food, be specifically related to the method that the heavy oil cake is made in a kind of substep emulsification.
Background technology
Cake has different preparation methods according to different classification, and the heavy oil cake namely step emulsifying process of direct emulsifying process that adopt are not found to and use the technique that cake is made in substep emulsification so far.
A traditional step emulsifying process, because requirement can not be so that the formation of flour gluten, therefore mixing time is shorter, product can not fully be stirred, and in addition owing to containing a large amount of greases and water, and the stirring of short time can not be so that the fully emulsified formation homogeneous of grease and water emulsification system, therefore a large amount of emulsifying agent of many employings in producing, even but adopting above measure, the cake that utilizes the method to make is organized comparatively coarse, mouthfeel not good (take wonderful cottonrose hibiscus cake as Typical Representative).Because it organizes the fine and smooth not water loss that easily causes product, so that cake slag occurs falling in the shelf-life, the quality problems such as harden, often cake surface is also relatively coarse for the cake of the method making in addition, breach, and the cake of making of substep emulsification not only cake is inner and the surface is moist, and long-time stirring of cake can not play muscle yet, guaranteed that cake can either stir fully and do not affect structural state.
Summary of the invention
The present invention is directed to above-mentioned shortcoming, the method that provides a kind of substep emulsification to make the heavy oil cake, the cake tissue of its processing, delicate mouthfeel, the holding time is long.
The technical scheme that the present invention takes is:
The method of heavy oil cake is made in a kind of substep emulsification, and it may further comprise the steps:
(1), egg self emulsification system builds, and the 40-45kg egg is poured in the agitated kettle, 50HZ stirred 3-5 minute so that yolk is broken, the grease of yolk inside and lecithin dissolve the moisture that contains with egg and form uniform emulsification system;
(2), 2.5-3.5kg glycerine, 5.0-6.0kg D-sorbite, 0.2-0.6kg propane diols, 0.1-0.3kg essence are added in step (1) the gained emulsification system, then 40HZ stirred 2-4 minute, so that it is combined together to form uniform emulsification system with (1) middle emulsification system; (3), 30-40kg white granulated sugar, 0.3-0.6kg salt, 20-25kg salad oil are poured into together in step (2) the gained emulsification system, then 50HZ stirred 2-4 minute, the soft phosphatide that utilizes egg self to contain is joined together to form uniform emulsification system firmly with salad oil and water, simultaneously white granulated sugar, salt are full of in the hydrone, so that emulsification system stable uniform more;
(4), 30-40kg wheat flour, 1.5-3.5kg whole milk powder are added in step (3) the gained emulsification system, the 25HZ of elder generation stirs 1-3 minute so that after the material dissolution, 50HZ stirred 4-6 minute again, utilize the protein that has certain emulsification in wheat flour and the whole milk powder to continue to carry out the construction of emulsification system with the middle grease of step (3), lecithin, water, then the final emulsification cake slurry that forms a homogeneous carries out the cake slurry physical blowing, lower slurry, baking.
The method that the heavy oil cake is made in the emulsification of the preferred substep of the present invention, it may further comprise the steps:
(1), egg self emulsification system builds, and the 42kg egg is poured in the agitated kettle, 50HZ stirred 4 minutes so that yolk is broken, the grease of yolk inside and lecithin dissolve the moisture that contains with egg and form uniform emulsification system;
(2), 3.1kg glycerine, 5.4kg D-sorbite, 0.4kg propane diols, 0.20kg essence are added in step (1) the gained emulsification system, then 40HZ stir stirred in 3 minutes so that its with (1) in emulsification system be combined together to form uniform emulsification system;
(3), 35.1kg white granulated sugar, 0.45kg salt, 22kg salad oil are poured into together in step (2) the gained emulsification system, then 50HZ stirred 3 minutes, the soft phosphatide that utilizes egg self to contain is joined together to form uniform emulsification system firmly with salad oil and water, simultaneously white granulated sugar, salt are full of in the hydrone, so that emulsification system stable uniform more;
(4), 36kg wheat flour, 2.5kg whole milk powder are added in step (3) the gained emulsification system, the 25HZ of elder generation stirs 2 minutes so that after the material dissolution, 50HZ stirred 5 minutes again, utilize the protein that has certain emulsification in wheat flour and the whole milk powder to continue to carry out the construction of emulsification system with the middle grease of step (3), lecithin, water, then the final emulsification cake slurry that forms a homogeneous carries out the cake slurry physical blowing, lower slurry, baking.
The present invention is by adopting four step emulsification technologies, the effect of the lecithin that contains in the egg is given full play to, with water and a kind of special water in oil emulsification system of the fully emulsified formation of grease, so that flour can reduce the situation that forms gluten because of long-time the whipping after adding, that has improved product organizes sophistication and pliability, can prevent again simultaneously because the cake that the loss of moisture brings is organized hardening, slag-off phenomenon, so that cake can keep moistening mouthfeel for a long time.Owing to having given full play to the effect of lecithin in the egg so that make and do not re-use emulsifying agent in this type of cake, reduced the additive use amount of heavy oil in addition, can protect better that people's is healthy.
The specific embodiment
Embodiment 1
The method of heavy oil cake is made in a kind of substep emulsification, and it may further comprise the steps:
(1), egg self emulsification system builds, and the 40kg egg is poured in the agitated kettle, 50HZ stirred 3 minutes so that yolk is broken, the grease of yolk inside and lecithin dissolve the moisture that contains with egg and form uniform emulsification system;
(2), 2.5kg glycerine, 5.0kg D-sorbite, 0.2kg propane diols, 0.1kg essence are added in step (1) the gained emulsification system, then 40HZ stirred 2 minutes so that its with (1) in emulsification system be combined together to form uniform emulsification system;
(3), 30kg white granulated sugar, 0.3kg salt, 20kg salad oil are poured into together in step (2) the gained emulsification system, then 50HZ stirred 2 minutes, the soft phosphatide that utilizes egg self to contain is joined together to form uniform emulsification system firmly with salad oil and water, simultaneously white granulated sugar, salt are full of in the hydrone, so that emulsification system stable uniform more;
(4), 30kg wheat flour, 1.5kg whole milk powder are added in step (3) the gained emulsification system, the 25HZ of elder generation stirs 1 minute so that after the material dissolution, 50HZ stirred 6 minutes again, utilize the protein that has certain emulsification in wheat flour and the whole milk powder to continue to carry out the construction of emulsification system with the middle grease of step (3), lecithin, water, then the final emulsification cake slurry that forms a homogeneous carries out the cake slurry physical blowing, lower slurry, baking.
Embodiment 2
The method of heavy oil cake is made in a kind of substep emulsification, and it may further comprise the steps:
(1), egg self emulsification system builds, and the 45kg egg is poured in the agitated kettle, 50HZ stirred 5 minutes so that yolk is broken, the grease of yolk inside and lecithin dissolve the moisture that contains with egg and form uniform emulsification system;
(2), 3.5kg glycerine, 6.0kg D-sorbite, 0.6kg propane diols, 0.3kg essence are added in step (1) the gained emulsification system, then 40HZ stirred 4 minutes so that its with (1) in emulsification system be combined together to form uniform emulsification system;
(3), 40kg white granulated sugar, 0.6kg salt, 25kg salad oil are poured into together in step (2) the gained emulsification system, then 50HZ stirred 4 minutes, the soft phosphatide that utilizes egg self to contain is joined together to form uniform emulsification system firmly with salad oil and water, simultaneously white granulated sugar, salt are full of in the hydrone, so that emulsification system stable uniform more;
(4), 40kg wheat flour, 3.5kg whole milk powder are added in step (3) the gained emulsification system, the 25HZ of elder generation stirs 3 minutes so that after the material dissolution, 50HZ stirred 4 minutes again, utilize the protein that has certain emulsification in wheat flour and the whole milk powder to continue to carry out the construction of emulsification system with the middle grease of step (3), lecithin, water, then the final emulsification cake slurry that forms a homogeneous carries out the cake slurry physical blowing, lower slurry, baking.
Embodiment 3
The method of heavy oil cake is made in a kind of substep emulsification, and it may further comprise the steps:
(1), egg self emulsification system builds, and the 42kg egg is poured in the agitated kettle, 50HZ stirred 4 minutes so that yolk is broken, the grease of yolk inside and lecithin dissolve the moisture that contains with egg and form uniform emulsification system;
(2), 3.1kg glycerine, 5.4kg D-sorbite, 0.4kg propane diols, 0.20kg essence are added in step (1) the gained emulsification system, then 40HZ stir stirred in 3 minutes so that its with (1) in emulsification system be combined together to form uniform emulsification system;
(3), 35.1kg white granulated sugar, 0.45kg salt, 22kg salad oil are poured into together in step (2) the gained emulsification system, then 50HZ stirred 3 minutes, the soft phosphatide that utilizes egg self to contain is joined together to form uniform emulsification system firmly with salad oil and water, simultaneously white granulated sugar, salt are full of in the hydrone, so that emulsification system stable uniform more;
(4), 36kg wheat flour, 2.5kg whole milk powder are added in step (3) the gained emulsification system, the 25HZ of elder generation stirs 2 minutes so that after the material dissolution, 50HZ stirred 5 minutes again, utilize the protein that has certain emulsification in wheat flour and the whole milk powder to continue to carry out the construction of emulsification system with the middle grease of step (3), lecithin, water, then the final emulsification cake slurry that forms a homogeneous carries out the cake slurry physical blowing, lower slurry, baking.
Embodiment 4
The method of heavy oil cake is made in a kind of substep emulsification, and it may further comprise the steps:
(1), egg self emulsification system builds, and the 41kg egg is poured in the agitated kettle, 50HZ stirred 3.5 minutes so that yolk is broken, the grease of yolk inside and lecithin dissolve the moisture that contains with egg and form uniform emulsification system;
(2), 3kg glycerine, 5.5kg D-sorbite, 0.3kg propane diols, 0.15kg essence are added in step (1) the gained emulsification system, then 40HZ stir stirred in 2.5 minutes so that its with (1) in emulsification system be combined together to form uniform emulsification system;
(3), 33kg white granulated sugar, 0.4kg salt, 21kg salad oil are poured into together in step (2) the gained emulsification system, then 50HZ stirred 2.5 minutes, the soft phosphatide that utilizes egg self to contain is joined together to form uniform emulsification system firmly with salad oil and water, simultaneously white granulated sugar, salt are full of in the hydrone, so that emulsification system stable uniform more;
(4), 33kg wheat flour, 2kg whole milk powder are added in step (3) the gained emulsification system, the 25HZ of elder generation stirs 1.5 minutes so that after the material dissolution, 50HZ stirred 4.5 minutes again, utilize the protein that has certain emulsification in wheat flour and the whole milk powder to continue to carry out the construction of emulsification system with the middle grease of step (3), lecithin, water, then the final emulsification cake slurry that forms a homogeneous carries out the cake slurry physical blowing, lower slurry, baking.
Embodiment 5
The method of heavy oil cake is made in a kind of substep emulsification, and it may further comprise the steps:
(1), egg self emulsification system builds, and the 43kg egg is poured in the agitated kettle, 50HZ stirred 4.5 minutes so that yolk is broken, the grease of yolk inside and lecithin dissolve the moisture that contains with egg and form uniform emulsification system;
(2), 3.3kg glycerine, 5.8kg D-sorbite, 0.5kg propane diols, 0.25kg essence are added in step (1) the gained emulsification system, then 40HZ stir stirred in 3.5 minutes so that its with (1) in emulsification system be combined together to form uniform emulsification system;
(3), 38kg white granulated sugar, 0.5kg salt, 23kg salad oil are poured into together in step (2) the gained emulsification system, then 50HZ stirred 3.5 minutes, the soft phosphatide that utilizes egg self to contain is joined together to form uniform emulsification system firmly with salad oil and water, simultaneously white granulated sugar, salt are full of in the hydrone, so that emulsification system stable uniform more;
(4), 38kg wheat flour, 3kg whole milk powder are added in step (3) the gained emulsification system, the 25HZ of elder generation stirs 2.5 minutes so that after the material dissolution, 50HZ stirred 5.5 minutes again, utilize the protein that has certain emulsification in wheat flour and the whole milk powder to continue to carry out the construction of emulsification system with the middle grease of step (3), lecithin, water, then the final emulsification cake slurry that forms a homogeneous carries out the cake slurry physical blowing, lower slurry, baking.
Claims (2)
1. the substep emulsification method of making the heavy oil cake, it may further comprise the steps:
(1), egg self emulsification system builds, and the 40-45kg egg is poured in the agitated kettle, 50HZ stirred 3-5 minute so that yolk is broken, the grease of yolk inside and lecithin dissolve the moisture that contains with egg and form uniform emulsification system:
(2), 2.5-3.5kg glycerine, 5.0-6.0kg D-sorbite, 0.2-0.6kg propane diols, 0.1-0.3kg essence are added in step (1) the gained emulsification system, then 40HZ stirred 2-4 minute, so that it is combined together to form uniform emulsification system with (1) middle emulsification system;
(3), 30-40kg white granulated sugar, 0.3-0.6kg salt, 20-25kg salad oil are poured into together in step (2) the gained emulsification system, then 50HZ stirred 2-4 minute, the soft phosphatide that utilizes egg self to contain is joined together to form uniform emulsification system firmly with salad oil and water, simultaneously white granulated sugar, salt are full of in the hydrone, so that emulsification system stable uniform more;
(4), 30-40kg wheat flour, 1.5-3.5kg whole milk powder are added in step (3) the gained emulsification system, the 25HZ of elder generation stirs 1-3 minute so that after the material dissolution, 50HZ stirred 4-6 minute again, utilize the protein that has certain emulsification in wheat flour and the whole milk powder to continue to carry out the construction of emulsification system with the middle grease of step (3), lecithin, water, then the final emulsification cake slurry that forms a homogeneous carries out the cake slurry physical blowing, lower slurry, baking.
2. the method for heavy oil cake is made in substep emulsification according to claim 1, and it may further comprise the steps:
(1), egg self emulsification system builds, and the 42kg egg is poured in the agitated kettle, 50HZ stirred 4 minutes so that yolk is broken, the grease of yolk inside and lecithin dissolve the moisture that contains with egg and form uniform emulsification system;
(2), 3.1kg glycerine, 5.4kg D-sorbite, 0.4kg propane diols, 0.20kg essence are added in step (1) the gained emulsification system, then 40HZ stir stirred in 3 minutes so that its with (1) in emulsification system be combined together to form uniform emulsification system;
(3), 35.1kg white granulated sugar, 0.45kg salt, 22kg salad oil are poured into together in step (2) the gained emulsification system, then 50HZ stirred 3 minutes, the soft phosphatide that utilizes egg self to contain is joined together to form uniform emulsification system firmly with salad oil and water, simultaneously white granulated sugar, salt are full of in the hydrone, so that emulsification system stable uniform more;
(4), 36kg wheat flour, 2.5kg whole milk powder are added in step (3) the gained emulsification system, the 25HZ of elder generation stirs 2 minutes so that after the material dissolution, 50HZ stirred 5 minutes again, utilize the protein that has certain emulsification in wheat flour and the whole milk powder to continue to carry out the construction of emulsification system with the middle grease of step (3), lecithin, water, then the final emulsification cake slurry that forms a homogeneous carries out the cake slurry physical blowing, lower slurry, baking.
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Cited By (3)
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| CN103548929A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed walnut pound cake flour |
| CN103548927A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed flour for banana pound cakes |
| CN109548824A (en) * | 2019-01-28 | 2019-04-02 | 浙江新迪嘉禾食品有限公司 | A kind of method of multistep emulsification production dried fruit class pound cake |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103548929A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed walnut pound cake flour |
| CN103548927A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed flour for banana pound cakes |
| CN109548824A (en) * | 2019-01-28 | 2019-04-02 | 浙江新迪嘉禾食品有限公司 | A kind of method of multistep emulsification production dried fruit class pound cake |
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