CN103504197B - Frozen cake processing technology - Google Patents
Frozen cake processing technology Download PDFInfo
- Publication number
- CN103504197B CN103504197B CN201310427131.3A CN201310427131A CN103504197B CN 103504197 B CN103504197 B CN 103504197B CN 201310427131 A CN201310427131 A CN 201310427131A CN 103504197 B CN103504197 B CN 103504197B
- Authority
- CN
- China
- Prior art keywords
- cake
- rice
- frozen
- peanut milk
- processing technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000012545 processing Methods 0.000 title claims abstract description 18
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 241000209094 Oryza Species 0.000 claims abstract description 68
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 68
- 235000009566 rice Nutrition 0.000 claims abstract description 68
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 18
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000010025 steaming Methods 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 6
- 235000020265 peanut milk Nutrition 0.000 claims description 40
- 238000000855 fermentation Methods 0.000 claims description 30
- 230000004151 fermentation Effects 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 23
- 238000007493 shaping process Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000011109 contamination Methods 0.000 claims description 7
- 241001024099 Olla Species 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000008236 heating water Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000006148 magnetic separator Substances 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000012360 testing method Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 3
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000020195 rice milk Nutrition 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 description 12
- 235000013305 food Nutrition 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 6
- 235000014594 pastries Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 210000000697 sensory organ Anatomy 0.000 description 5
- 235000021393 food security Nutrition 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 241000607142 Salmonella Species 0.000 description 3
- 241000607768 Shigella Species 0.000 description 3
- 241000191967 Staphylococcus aureus Species 0.000 description 3
- 238000012856 packing Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a frozen cake processing technology. The frozen cake processing technology comprises the following steps: S1, soaking rice; S2, grinding into thick liquid; S3, fermenting; S4, burdening, and mixing the fermented rice milk and auxiliary materials, wherein the auxiliary materials comprise white sugar, edible lard, modified starch, baking powder and sodium bicarbonate; S5, molding; S6, steaming cakes; S7, cooling the cakes; S8, selecting cake leaves; S9, packaging; S10, sterilizing. The frozen cake processing technology also comprises a step of checking the finished frozen cakes. The frozen cake processing technology has the beneficial effects that the finished product is delicious in taste, agreeable in sweetness and fragrant and not sticky, the problems that Danling frozen cakes are short in quality guarantee period and cold-chain transportation is required are solved under the conditions that a preservative is not added and various sensory, physicochemical and hygienic indexes of the product meet the standard requirements of the Danling frozen cakes, the enterprise production cost is reduced, the vitality of the Danling frozen cakes is greatly improved, the agriculture is promoted, the income is increased, and economic benefits of Danling frozen cake manufacturing enterprises are improved.
Description
Technical field
The present invention relates to food processing technology field, particularly one freezes cake processing technology.
Background technology
Cake is frozen in Danleng, Danling County, Sichuan Province characteristic snack, china national geography famous special product.Formed by feed purifications such as high-quality long-grained nonglutinous rice, glutinous rice, soybean, deeply like by masses.Due to Danleng, to freeze the cake shelf-life short, and cold chain transportation cost is high, circulation, sell and edible in be all severely limited, sales range, mainly in surrounding area, Danleng, constrains developing of Dong Ba selling market, Danleng.
Cake food enterprise of China amount multiaspect is wide, particularly small and medium-sized manufacturing enterprises and now do cash sale formula pastry shop and individual workship spreads all over various places, town and country.Pastry food still belongs to the top-grade consumption food in daily life.Pastry food has abundant nutrition and higher water content, is the natural excellent culture medium of microorganism.Have except the modern production line of GMP except big-and-middle-sized cake enterprise has set up, most small enterprises, individual workship and most of Chinese pastry corporate boss will adopt and make by hand, easily introduce biologic contamination in process of production.Sum up and show the result of making a random inspection of cake in recent years, microorganism exceeds standard (mainly total number of bacteria, coliform, pathogenic bacteria and mould) is the main cause that pastry food selective examination qualification rate is not high.Current large and medium-sized enterprise mainly adds anticorrisive agent to steamed sponge cake series products (Danleng is frozen cake and also belonged to this series products) in batching, strictly control the microorganism of the links such as air, operating personnel, installations and facilities table top, packing material in inner packing region, application of a large amount of filter plants, sterilizing equipment decontaminating apparatus and disinfectant.A kind of food that cake is large as total quantity consumed, the consumer group is wide, its quality security problem is subject to popular high attention.The oeverall quality of China's pastry product is in poor shape, wherein microbial contamination, and the anticorrisive agent in excessive interpolation allowed band, the anticorrisive agent etc. outside the violated scope of application both increases cake hidden danger.From production technology solve traditional hot-working cake produce in microorganism exceed standard (particularly mould exceed standard a difficult problem), anticorrisive agent excess and anticorrisive agent Use overrun quality security problem, become inevitable trend.
Produce now and meet the obligation and responsibility that food security standard product is each the food enterprises, the quality security problem (also can be used for other steamed sponge cake series products) of cake is frozen in this research by solving Danleng from technique, improve consumer freezes cake quality safety confidence to Danleng.
Summary of the invention
The object of the invention is to the shortcoming overcoming prior art, a kind of delicious taste be provided, extend the shelf life, guarantee food security freeze cake processing technology.
Object of the present invention is achieved through the following technical solutions: one freezes cake processing technology, and it comprises the following steps:
S1, puffed wheat, after rice receiving sieve and pipe magnetic separator removal of impurities, clean with clear water, put into fermentation vat, cover rice soaked by rice with clear water, amount of water exceedes rice 20cm, soak time 20h ~ 22h;
S2, defibrination, by the rice burrstone mill defibrination run through completely, constantly add clear water in defibrination process, guarantees that the raw material mark of Rice & peanut milk is 52% ~ 56%;
S3, fermentation, be placed in the slurry of milled in ceramic olla, adds 15% ~ 20% female slurry, mix the temperature automatically controlled sweathouse of rear feeding, within 7 days, must to ferment Rice & peanut milk at the temperature condition bottom fermentation that is 5 DEG C ~ 8 DEG C;
S4, batching, mix with auxiliary material in proportion by fermentation Rice & peanut milk, mixes thoroughly with the stirring tool of cleaning, and after allotment, Rice & peanut milk PH is 5.0 ~ 5.5, and described auxiliary material comprises following component, and the weight ratio of fermentation Rice & peanut milk and auxiliary material is:
Fermentation Rice & peanut milk 75 ~ 85,
White sugar 5 ~ 15,
Edible lard 5 ~ 10,
Converted starch 2 ~ 6,
Baking powder 0.1 ~ 0.2,
Sodium bicarbonate 0.25 ~ 0.35;
S5, shaping, deployed Rice & peanut milk is put into mould;
S6, steam cake, be placed on by the mould being placed with Rice & peanut milk in shaping digester, steaming time 25 ~ 30 minutes, what obtain cooking freezes cake;
S7, cool cake, be positioned over the cake that freezes cooked on clean table top, naturally cool to normal temperature;
S8, select cake leaf, select without going mouldy, true qualities, free of contamination corn ear endoperidium, place after the cake leaf cleaning chosen in shaping digester, cool for subsequent use after steaming 15 ~ 25 minutes;
S9, packaging, will freeze after cake cake leaf wraps, put into bag nitrogen-filled packaging;
S10, sterilization, 30 DEG C of products are put into sterilization kettle, after heating water to 120 DEG C ~ 122 DEG C in 5min ~ 8min minute, with flow pump by high-temperature-hot-water iterative cycles, from top to down carries out spray heating 10min ~ 15min to product, then shift out sterilization kettle after being cooled to 40 DEG C ~ 50 DEG C in 10min ~ 15min, obtain finished product and freeze cake.
It also comprises one and freezes to finished product the step that cake tests.
The present invention has the following advantages: the finished product delicious flavour that the present invention obtains, agreeably sweet, fragrant and do not glue, do not add anticorrisive agent and ensure product every sense organ, physics and chemistry and sanitary index all meet Danleng freeze cake standard-required prerequisite under and solve Danleng to freeze the cake shelf-life short, need cold chain transportation problem, reduce enterprise's production cost, greatly improve the vitality that cake is frozen in Danleng, short agriculture increases income, improve Danleng Dong Ba manufacturing enterprise economic benefit.
The present invention to pack vacuumize after freeze cake in retort by 100 DEG C of-121 DEG C of high temperature sterilization 5min ~ 30min, freeze pathogenic bacteria in cake by killing and cause the bacterium of putrefaction and reproducible non-pathogenic bacteria under normal conditions to freezing cake, make its at normal temperatures the shelf-life can reach 5 months ~ 10 months, every sense organ, physics and chemistry and sanitary index all meet Danleng and freeze cake (DB511424/T17) standard-required.The requirement of current consumer to food security is more and more higher, adopts above high temperature sterilization to extend Danleng and freezes the cake shelf-life, both ensure that the food security of cake is frozen in Danleng, also widened marketing channel and the scope that cake is frozen in Danleng simultaneously.The present invention solves from technique the quality security problem that cake is frozen in Danleng, improves consumer freezes cake quality safety confidence to Danleng.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to the following stated:
embodiment 1:
One freezes cake processing technology, and it comprises the following steps:
S1, puffed wheat, after rice receiving sieve and pipe magnetic separator removal of impurities, clean with clear water, put into fermentation vat, cover rice soaked by rice with clear water, amount of water exceedes rice 20cm, soak time 21h;
S2, defibrination, by the rice burrstone mill defibrination run through completely, constantly add clear water in defibrination process, guarantees that the raw material mark of Rice & peanut milk is 54%;
S3, fermentation, be placed in the slurry of milled in ceramic olla, adds 18% female slurry, mix the temperature automatically controlled sweathouse of rear feeding, within 7 days, must to ferment Rice & peanut milk at the temperature condition bottom fermentation that is 5 DEG C ~ 8 DEG C;
S4, batching: mixed in proportion with auxiliary material by fermentation Rice & peanut milk, mix thoroughly with the stirring tool of cleaning, and after allotment, Rice & peanut milk PH is 5.5, and described auxiliary material comprises following component, and the weight ratio of fermentation Rice & peanut milk and auxiliary material is:
Fermentation Rice & peanut milk 80,
White sugar 10,
Edible lard 7.5,
Converted starch 4,
Baking powder 0.15,
Sodium bicarbonate 0.25;
S5, shaping: deployed Rice & peanut milk is put into mould;
S6, steam cake, be placed on by the mould being placed with Rice & peanut milk in shaping digester, steaming time 28 minutes, what obtain cooking freezes cake;
S7, cool cake, be positioned over the cake that freezes cooked on clean table top, naturally cool to normal temperature;
S8, select cake leaf, select without going mouldy, true qualities, free of contamination corn ear endoperidium, place after the cake leaf cleaning chosen in shaping digester, cool for subsequent use after steaming 20 minutes;
S9, packaging, will freeze after cake cake leaf wraps, put into bag nitrogen-filled packaging;
30 DEG C of products are put into sterilization kettle, after heating water to 121 DEG C in 7min minute by S10, sterilization, with flow pump by high-temperature-hot-water iterative cycles, from top to down carries out spray heating 12min to product, shifts out sterilization kettle, obtain finished product and freeze cake after being then cooled to 45 DEG C in 12min.
It also comprises a checking procedure: freeze cake to finished product and perform inspection by the regulation of DB511424/T17.
Freeze the every sense organ of cake, physics and chemistry and sanitary index after sterilization processing all to meet Danleng and freeze cake (DB511424/T17) standard-required; Total plate count after sterilization/(cfu/g)≤30(standard is≤1500), coliform/(MPN/100g) < 30(standard is≤30), mold count/(cfu/g) does not detect (standard be≤100), and pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) do not detect.Freeze pathogenic bacteria in cake by killing and cause the bacterium of putrefaction and reproducible non-pathogenic bacteria under normal conditions to freezing cake, increase the shelf-life, at normal temperatures the shelf-life can reach 5 months ~ 10 months.
embodiment 2:
One freezes cake processing technology, and it comprises the following steps:
S1, puffed wheat, after rice receiving sieve and pipe magnetic separator removal of impurities, clean with clear water, put into fermentation vat, cover rice soaked by rice with clear water, amount of water exceedes rice 20cm, soak time 20h;
S2, defibrination, by the rice burrstone mill defibrination run through completely, constantly add clear water in defibrination process, guarantees that the raw material mark of Rice & peanut milk is 52%;
S3, fermentation, be placed in the slurry of milled in ceramic olla, adds 15% female slurry, mix the temperature automatically controlled sweathouse of rear feeding, within 7 days, must to ferment Rice & peanut milk at the temperature condition bottom fermentation that is 5 DEG C ~ 8 DEG C;
S4, batching: mixed in proportion with auxiliary material by fermentation Rice & peanut milk, mix thoroughly with the stirring tool of cleaning, and after allotment, Rice & peanut milk PH is 5.0, and described auxiliary material comprises following component, and the weight ratio of fermentation Rice & peanut milk and auxiliary material is:
Fermentation Rice & peanut milk 75,
White sugar 15,
Edible lard 5,
Converted starch 2,
Baking powder 0.2,
Sodium bicarbonate 0.35;
S5, shaping: deployed Rice & peanut milk is put into mould;
S6, steam cake, be placed on by the mould being placed with Rice & peanut milk in shaping digester, steaming time 25 minutes, what obtain cooking freezes cake;
S7, cool cake, be positioned over the cake that freezes cooked on clean table top, naturally cool to normal temperature;
S8, select cake leaf, select without going mouldy, true qualities, free of contamination corn ear endoperidium, place after the cake leaf cleaning chosen in shaping digester, cool for subsequent use after steaming 15 minutes;
S9, packaging, will freeze after cake cake leaf wraps, put into bag nitrogen-filled packaging;
30 DEG C of products are put into sterilization kettle, after heating water to 120 DEG C in 5min minute by S10, sterilization, with flow pump by high-temperature-hot-water iterative cycles, from top to down carries out spray heating 15min to product, shifts out sterilization kettle, obtain finished product and freeze cake after being then cooled to 40 DEG C in 10min.
It also comprises a checking procedure: freeze cake to finished product and perform inspection by the regulation of DB511424/T17.
Freeze the every sense organ of cake, physics and chemistry and sanitary index after sterilization processing all to meet Danleng and freeze cake (DB511424/T17) standard-required; Total plate count after sterilization/(cfu/g)≤30(standard is≤1500), coliform/(MPN/100g) < 30(standard is≤30), mold count/(cfu/g) does not detect (standard be≤100), and pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) do not detect.Freeze pathogenic bacteria in cake by killing and cause the bacterium of putrefaction and reproducible non-pathogenic bacteria under normal conditions to freezing cake, increase the shelf-life, at normal temperatures the shelf-life can reach 5 months ~ 10 months.
embodiment 3:
One freezes cake processing technology, and it comprises the following steps:
S1, puffed wheat, after rice receiving sieve and pipe magnetic separator removal of impurities, clean with clear water, put into fermentation vat, cover rice soaked by rice with clear water, amount of water exceedes rice 20cm, soak time 22h;
S2, defibrination, by the rice burrstone mill defibrination run through completely, constantly add clear water in defibrination process, guarantees that the raw material mark of Rice & peanut milk is 56%;
S3, fermentation, be placed in the slurry of milled in ceramic olla, adds 20% female slurry, mix the temperature automatically controlled sweathouse of rear feeding, within 7 days, must to ferment Rice & peanut milk at the temperature condition bottom fermentation that is 5 DEG C ~ 8 DEG C;
S4, batching: mixed in proportion with auxiliary material by fermentation Rice & peanut milk, mix thoroughly with the stirring tool of cleaning, and after allotment, Rice & peanut milk PH is 5.3, and described auxiliary material comprises following component, and the weight ratio of fermentation Rice & peanut milk and auxiliary material is:
Fermentation Rice & peanut milk 85,
White sugar 5,
Edible lard 10,
Converted starch 6,
Baking powder 0.1,
Sodium bicarbonate 0.3;
S5, shaping: deployed Rice & peanut milk is put into mould;
S6, steam cake, be placed on by the mould being placed with Rice & peanut milk in shaping digester, steaming time 30 minutes, what obtain cooking freezes cake;
S7, cool cake, be positioned over the cake that freezes cooked on clean table top, naturally cool to normal temperature;
S8, select cake leaf, select without going mouldy, true qualities, free of contamination corn ear endoperidium, place after the cake leaf cleaning chosen in shaping digester, cool for subsequent use after steaming 25 minutes;
S9, packaging, will freeze after cake cake leaf wraps, put into bag nitrogen-filled packaging;
30 DEG C of products are put into sterilization kettle, after heating water to 122 DEG C in 8min minute by S10, sterilization, with flow pump by high-temperature-hot-water iterative cycles, from top to down carries out spray heating 10min to product, shifts out sterilization kettle, obtain finished product and freeze cake after being then cooled to 50 DEG C in 15min.
It also comprises a checking procedure: freeze cake to finished product and perform inspection by the regulation of DB511424/T17.
Freeze the every sense organ of cake, physics and chemistry and sanitary index after sterilization processing all to meet Danleng and freeze cake (DB511424/T17) standard-required; Total plate count after sterilization/(cfu/g)≤30(standard is≤1500), coliform/(MPN/100g) < 30(standard is≤30), mold count/(cfu/g) does not detect (standard be≤100), and pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) do not detect.Freeze pathogenic bacteria in cake by killing and cause the bacterium of putrefaction and reproducible non-pathogenic bacteria under normal conditions to freezing cake, increase the shelf-life, at normal temperatures the shelf-life can reach 5 months ~ 10 months.
Claims (2)
1. freeze a cake processing technology, it is characterized in that: it comprises the following steps:
S1, puffed wheat, after rice receiving sieve and pipe magnetic separator removal of impurities, clean with clear water, put into fermentation vat, cover rice soaked by rice with clear water, amount of water exceedes rice 20cm, soak time 20h ~ 22h;
S2, defibrination, by the rice burrstone mill defibrination run through completely, constantly add clear water in defibrination process, guarantees that the raw material mark of Rice & peanut milk is 52% ~ 56%;
S3, fermentation, be placed in the slurry of milled in ceramic olla, adds 15% ~ 20% female slurry, mix the temperature automatically controlled sweathouse of rear feeding, within 7 days, must to ferment Rice & peanut milk at the temperature condition bottom fermentation that is 5 DEG C ~ 8 DEG C;
S4, batching, mix with auxiliary material in proportion by fermentation Rice & peanut milk, mixes thoroughly with the stirring tool of cleaning, and after allotment, Rice & peanut milk PH is 5.0 ~ 5.5, and described auxiliary material comprises following component, and the weight ratio of fermentation Rice & peanut milk and auxiliary material is:
Fermentation Rice & peanut milk 75 ~ 85,
White sugar 5 ~ 15,
Edible lard 5 ~ 10,
Converted starch 2 ~ 6,
Baking powder 0.1 ~ 0.2,
Sodium bicarbonate 0.25 ~ 0.35;
S5, shaping, deployed Rice & peanut milk is put into mould;
S6, steam cake, be placed on by the mould being placed with Rice & peanut milk in shaping digester, steaming time 25 ~ 30 minutes, what obtain cooking freezes cake;
S7, cool cake, be positioned over the cake that freezes cooked on clean table top, naturally cool to normal temperature;
S8, select cake leaf, select without going mouldy, true qualities, free of contamination corn ear endoperidium, place after the cake leaf cleaning chosen in shaping digester, cool for subsequent use after steaming 15 ~ 25 minutes;
S9, packaging, will freeze after cake cake leaf wraps, put into bag nitrogen-filled packaging;
S10, sterilization, 30 DEG C of products are put into sterilization kettle, after heating water to 120 DEG C ~ 122 DEG C in 5min ~ 8min minute, with flow pump by high-temperature-hot-water iterative cycles, from top to down carries out spray heating 10min ~ 15min to product, then shift out sterilization kettle after being cooled to 40 DEG C ~ 50 DEG C in 10min ~ 15min, obtain finished product and freeze cake.
2. one according to claim 1 freezes cake processing technology, it is characterized in that: it also comprises one and freezes to finished product the step that cake tests.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310427131.3A CN103504197B (en) | 2013-09-18 | 2013-09-18 | Frozen cake processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310427131.3A CN103504197B (en) | 2013-09-18 | 2013-09-18 | Frozen cake processing technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103504197A CN103504197A (en) | 2014-01-15 |
| CN103504197B true CN103504197B (en) | 2015-03-11 |
Family
ID=49888052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310427131.3A Expired - Fee Related CN103504197B (en) | 2013-09-18 | 2013-09-18 | Frozen cake processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103504197B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576558B (en) * | 2018-05-03 | 2021-08-10 | 四川东方主食产业技术研究院 | Leaf-like glutinous rice cake and industrial processing production method thereof |
| CN108617947A (en) * | 2018-05-10 | 2018-10-09 | 李仕华 | A kind of jelly cake and its manufacture craft containing element of mulberry leaf |
| CN109845964A (en) * | 2019-03-15 | 2019-06-07 | 贵州工程应用技术学院 | A kind of processing method of health care hardship wheat cake |
| CN111066852A (en) * | 2019-12-19 | 2020-04-28 | 武汉良之隆食材股份有限公司 | Frozen rice cake and preparation method thereof |
| CN115736192A (en) * | 2022-11-30 | 2023-03-07 | 湖南一豆食品科技有限公司 | Bean dreg cake making process |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1526306A (en) * | 2003-03-05 | 2004-09-08 | 王顺典 | 'Frozen ylutinous rice cake' producing formula |
| CN101543253A (en) * | 2009-05-14 | 2009-09-30 | 戎新庄 | Technique for manufacturing snow lotus rice-cake |
-
2013
- 2013-09-18 CN CN201310427131.3A patent/CN103504197B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103504197A (en) | 2014-01-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102687853B (en) | Preparation method of cordyceps militaris bacterial powder and application thereof | |
| CN103243036B (en) | Preparation method for purely-natural yeast powder | |
| CN103504197B (en) | Frozen cake processing technology | |
| CN102894268B (en) | Fruit juice amazake and preparation method thereof | |
| CN103652253B (en) | A kind of litchi cake | |
| CN101167571A (en) | Method for preparing barley seedlings green juice powder and wheat green flour | |
| CN101292729B (en) | Deep processing technique for black fungus | |
| CN103689200A (en) | Method for preparing rose candy | |
| CN101317638A (en) | Sour gruel and industrial lactobacillus fermentation manufacturing technique | |
| CN102960647A (en) | Warm-water fermenting method for boiled bamboo shoots | |
| CN107232409A (en) | A kind of high-quality meat sheep feed | |
| CN102067961A (en) | Production method of five-grain rice | |
| CN103666928A (en) | Method for brewing sweet wine by utilizing corn as main raw material | |
| KR101201739B1 (en) | Method of Manufacturing Functional Rice Wine for Long Term Storage | |
| CN106578068A (en) | Pitaya yoghurt and preparation method thereof | |
| CN101507485A (en) | Kraut preparation method and product thereof using sweet potato stem and leaf as raw material | |
| CN101611750A (en) | A kind of production method of navel orange tea | |
| CN109393390A (en) | A kind of fermentation haw thorn slurry and preparation method | |
| CN104286176A (en) | Aizoon stonecrop herb-containing yoghurt with function of reducing blood pressure, and preparation method thereof | |
| CN103689189B (en) | A kind of preparation method of rose candy of acetic acid bacteria fermentation | |
| CN104186828A (en) | Fermented and flavored tea particles and preparation method thereof | |
| CN105614246A (en) | Sticky steamed bun with creamy custard chestnut stuffing, and production method thereof | |
| CN109287941A (en) | A kind of purplish red song facilitates rice (powder) and its processing method | |
| KR102022086B1 (en) | Fermented Food Comprising Citrus and Rice, and Method of Thereof | |
| CN104431858A (en) | Processing method of fern and fern processed by same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Address after: A group of 620200 Meishan City, Sichuan province Danleng County Yang Town lion Village Applicant after: DANLENG COUNTY MAMEIZI AGRICULTURAL SCIENCE AND TECHNOLOGY DEVELOPMENT CO., LTD. Address before: A group of 620200 Meishan City, Sichuan province Danleng County Yang Town lion Village Applicant before: Danling County fiber crops younger sister agricultural science and technology Development Co., Ltd |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: MA SISTER DANLENG AGRICULTURAL SCIENCE AND TECHNOLOGY DEVELOPMENT CO., LTD. TO: SICHUAN MAMEIZI AGRICULTURAL TECHNOLOGY CO., LTD. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150311 Termination date: 20170918 |