CN103548918A - Sweet orange sponge cake pre-mixed flour - Google Patents
Sweet orange sponge cake pre-mixed flour Download PDFInfo
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- CN103548918A CN103548918A CN201310543569.8A CN201310543569A CN103548918A CN 103548918 A CN103548918 A CN 103548918A CN 201310543569 A CN201310543569 A CN 201310543569A CN 103548918 A CN103548918 A CN 103548918A
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- powder
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- sweet orange
- flour
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Abstract
The invention relates to sweet orange sponge cake pre-mixed flour, which comprises the following components in part by weight: 45-55 parts of soft flour, 30-40 parts of white sugar, 5-10 parts of egg white powder, 5-10 parts of sweet orange powder, 3-5 parts of whole milk powder, 2-3 parts of pre-gelatinized starch, 1-2 parts of baking powder, 0.5 to 1 part of salt and 0.2 to 0.4 part of sucrose ester. The sweet orange sponge cake can be simply, conveniently and quickly made by the flour. The cake pre-mixed flour as well as quantitative amount of liquid whole egg, salad oil and water are uniformly mixed, stirred, fermented, molded by injection and baked into a piece of delicious cake, so that the making process of cake is simplified, and the technical requirements are reduced, and thus the cake can be made at home very conveniently.
Description
Technical field
The invention belongs to food processing field, relate to cake, relate in particular to a kind of sweet orange spongecake premixed powder.
Background technology
Cake be a class to take flour, sucrose, egg, cream, milk powder etc. be primary raw material, the soft food of making through baking.Its multiple tastes, is of high nutritive value.In recent years, along with improving constantly of people's living standard, cake has progressed into people's diet.In some big and medium-sized cities, cake, bread have become the daily-consumption food items of more and more many families.And along with progressively universal in ordinary people family of the continuous enhancing of people's Consciousness of food security and small household appliances (eggbeater, electric oven etc.), the situation of family's self-control cake is more and more many, in order to meet the market demand of ever-increasing family self-control cake, a kind of novel, raw-food material---cake premixed powder arises at the historic moment easily and efficiently.The exploitation of cake premixed powder, application have significantly reduced professional, the technical and mortality of cake production.
Summary of the invention
The object of the present invention is to provide a kind of sweet orange spongecake premixed powder, simple, convenient, fast while making sweet orange spongecake with it, only cake premix powder need be mixed with quantitative egg pulp, salad oil and water, stir, dismiss, injection molding, baking can produce delicious cake, simplified cake production flow process, having reduced specification requirement ，Wei family cake production brings great convenience.
A spongecake premixed powder, its weight portion is composed as follows: Self-raising flour 45～55, white granulated sugar 30～40, egg-white powder 5～10, sweet orange powder 5～10, whole-fat milk powder 3～5, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1, sucrose ester 0.2～0.4.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 80 mesh sieves;
Described pre-gelatinized starch is potato pre-gelatinized starch.
Preparation method: Self-raising flour, white granulated sugar, egg-white powder, sweet orange powder, whole-fat milk powder, pre-gelatinized starch, baking powder, edible salt, sucrose ester are pressed after formula rate weighing, mix.
Cake mouthfeel is soft is because it contains more gas, determines that it is egg white that cake is held the main component of gas ability.Egg white itself is meta-alkalescence, the pH value of egg white solution is conventionally in 7.5 left and right, and egg white is only under the slant acidity environment of pH value 4.5～5, could form bulk, stable foam state, the sweet orange powder adding in formula contains abundant organic acid, can regulate the acidity of batter to pH value 4.5～5, is beneficial to egg white and dismisses, and guarantee foam stabilization, lasting, make the sweet orange spongecake of baking molding more soft good to eat.
A kind of using method of sweet orange spongecake premixed powder:
Raw material proportioning (weight portion): sweet orange spongecake premixed powder 100, egg pulp 60, water 20, salad oil 10.
After will above-mentioned raw materials weighing, join together in eggbeater, agitation as appropriate, makes that various raw materials are wetting to be mixed, and stirring at low speed 2 minutes, then high-speed stirred 4-5 minute, scrape the batter on chamber wall, then stirring at low speed 2 minutes, makes cake batter.
(3) injection molding baking: using piping bag or little spoon that batter is injected to resistance to roasting cake dixie cup to 8 minute expires.With 180 ℃-185 ℃ bakings 15～20 minutes.
(4) take out the cooling finished product that is.
Four, specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
Self-raising flour 50, white granulated sugar 35, egg-white powder 8, sweet orange powder 7, whole-fat milk powder 4, pre-gelatinized starch 2.5, baking powder 1.5, edible salt 0.8, sucrose ester 0.3.
Preparation method: Self-raising flour, white granulated sugar, egg-white powder, sweet orange powder, pre-gelatinized starch, baking powder, edible salt, sucrose ester are pressed after formula rate weighing, mix.
Embodiment 2
Raw material proportioning (weight portion)
Self-raising flour 45, white granulated sugar 30, egg-white powder 5, sweet orange powder 5, whole-fat milk powder 3, pre-gelatinized starch 2, baking powder 1, edible salt 0.5, sucrose ester 0.2.
Preparation method: with embodiment 1.
Embodiment 3
Raw material proportioning (weight portion)
Self-raising flour 55, white granulated sugar 40, egg-white powder 10, sweet orange powder 10, whole-fat milk powder 5, pre-gelatinized starch 3, baking powder 2, edible salt 1, sucrose ester 0.4.
Preparation method: with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (1)
1. a sweet orange spongecake premixed powder, its weight portion is composed as follows: Self-raising flour 45～55, white granulated sugar 30～40, egg-white powder 5～10, sweet orange powder 5～10, whole-fat milk powder 3～5, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1, sucrose ester 0.2～0.4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310543569.8A CN103548918A (en) | 2013-11-06 | 2013-11-06 | Sweet orange sponge cake pre-mixed flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310543569.8A CN103548918A (en) | 2013-11-06 | 2013-11-06 | Sweet orange sponge cake pre-mixed flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103548918A true CN103548918A (en) | 2014-02-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310543569.8A Pending CN103548918A (en) | 2013-11-06 | 2013-11-06 | Sweet orange sponge cake pre-mixed flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103548918A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341108A (en) * | 2015-11-28 | 2016-02-24 | 安远县安圣达果业有限公司 | Navel orange cake |
| CN105454348A (en) * | 2014-12-31 | 2016-04-06 | 东莞市焙芝友食品科技有限公司 | Chiffon cake premix powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6235334B1 (en) * | 1992-10-13 | 2001-05-22 | Margaret Elizabeth Donovan | No fat, no cholesterol cake and process of making the same |
| CN103371202A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour |
-
2013
- 2013-11-06 CN CN201310543569.8A patent/CN103548918A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6235334B1 (en) * | 1992-10-13 | 2001-05-22 | Margaret Elizabeth Donovan | No fat, no cholesterol cake and process of making the same |
| CN103371202A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour |
Non-Patent Citations (4)
| Title |
|---|
| 张力田等: "《变性淀粉》", 31 August 1992, 华南理工大学出版社 * |
| 杨芳等: "马芬蛋糕预拌粉的研究", 《中国食品添加剂》 * |
| 汤高奇等: "《食品添加剂》", 28 February 2010, 中国农业大学出版社 * |
| 汪磊等: "蛋糕预混合粉淀粉添加的研究", 《粮食与饲料工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454348A (en) * | 2014-12-31 | 2016-04-06 | 东莞市焙芝友食品科技有限公司 | Chiffon cake premix powder |
| CN105341108A (en) * | 2015-11-28 | 2016-02-24 | 安远县安圣达果业有限公司 | Navel orange cake |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |