CN103828876A - Production process for wheat dietary fiber microwave cake flour - Google Patents
Production process for wheat dietary fiber microwave cake flour Download PDFInfo
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- CN103828876A CN103828876A CN201210474054.2A CN201210474054A CN103828876A CN 103828876 A CN103828876 A CN 103828876A CN 201210474054 A CN201210474054 A CN 201210474054A CN 103828876 A CN103828876 A CN 103828876A
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Abstract
The invention aims to provide a production process for wheat dietary fiber microwave cake flour. The flour instant-drying process is adopted, water in the flour can be lowered by 2-4 percent in five seconds, and therefore the problems that baking powder loses effect and products are caked are solved effectively. Through a flour drying and on-line cooling system, the temperature of the flour after the drying process is lowered fast through dry cold air generated by an air cooler, and therefore uninterrupted production of subsequent processes is guaranteed.
Description
Technical field
The present invention relates to a kind of production technology, relate in particular to a kind of production technology of wheat edible fiber microwave food cake powder.
Background technology
Along with people's rhythm of life is accelerated, " fast food " of people's diet at present " letter mealization " trend is more and more obvious, people are in pursuing food taste, and convenient, fast more and more the becoming of the nutrition of food, safety, making food affects the key factor that people select product.
Cake is a kind of common Western-style pastry in people's daily life, has been subject to consumers in general's welcome.The making of cake is high to formula and manufacture skill requirement, and the degree of dismissing of egg, the viscosity of batter, baking temperature and time, have strict requirement.
In the time making general cake mix, because baking powder air-generating reaction easily occurs lost efficacy having in wet environment, and vegetable fat powder, sugared under the moisture condition of flour 14%, easily there is caking phenomenon, and due to the amount of residual heat will of drying in flour, can, on each component product impact of cake mix formula, cause the inefficacy of baking powder and the thawing of vegetable fat powder caking.Above problem is all the problem should be noted that while producing cake mix.
Summary of the invention
The object of this invention is to provide a kind of production technology of wheat edible fiber microwave food cake powder, adopt the instantaneous stoving process of flour, can in 5 seconds, the moisture of flour be reduced to 2-4%, efficiently solving baking powder lost efficacy and product agglomeration problems, by powder drying on-line cooling system, the dry cold air that utilizes air-cooler to produce, reduces rapidly the temperature of powder after stoving process, has ensured that the free of discontinuities of subsequent handling is produced.
In order to address the above problem, the invention provides a kind of production technology of wheat edible fiber microwave food cake powder, comprise following production stage:
Dry: take major ingredient, described major ingredient comprises the flour of percentage by weight 92-97% and the wheat edible fiber of percentage by weight 3-8%, and major ingredient is placed in dryer, by hot blast, flour water content is reduced to 10%-12% by 14%.
Cooling: the dry cold air (5 DEG C) that utilizes blower fan to produce, major ingredient temperature is reduced to rapidly to 20 DEG C of left and right, prevent that dry residual temperature from affecting product quality.
Sieve: to the processing of sieving respectively of major ingredient and auxiliary material.
Mix: will in the major ingredient weighing up and auxiliary material input three-dimensional mixer, mix 5～10min.
Nitrogen-filled packaging: be filled with nitrogen by nitrogen generating apparatus in packaging.
Further improve and be: described in sieve and blend step in auxiliary material be that the propylene glycol alginate of 0.01-0.1% of major ingredient weight and the sucrose fatty ester of the 0.01-0.1% of major ingredient weight mix.
Further improve and be: described wheat edible fiber is insoluble diedairy fiber.
Further improve and be: described in the screen cloth used in step that sieves be 75 ~ 90 mesh sieves.
Beneficial effect of the present invention: adopted the instantaneous stoving process of flour, can in 5 seconds, the moisture of flour have been reduced to 2-4%, efficiently solved baking powder and lost efficacy and product agglomeration problems, cake mix shelf life was extended to 12 months by 6 months.By powder drying on-line cooling system, the dry cold air that utilizes air-cooler to produce, reduces rapidly the temperature of powder after stoving process, has ensured that the free of discontinuities of subsequent handling is produced.Add wheat edible fiber powder, supplement the dietary fiber lacking in human body daily life, dietary fiber content is higher by 50 ~ 100% than conventional products, makes product more healthy, strengthens product special flavour and processing characteristics simultaneously.
Brief description of the drawings
Fig. 1 is production schematic diagram of the present invention.
Detailed description of the invention
Describe the preferred embodiments of the present invention below in detail.
A production technology for wheat edible fiber microwave food cake powder, comprises following production stage:
Dry: take major ingredient, described major ingredient comprises the flour of percentage by weight 92-97% and the wheat edible fiber of percentage by weight 3-8%, and major ingredient is placed in dryer, by hot blast, flour water content is reduced to 10%-12% by 14%.
Cooling: the dry cold air (5 DEG C) that utilizes blower fan to produce, major ingredient temperature is reduced to rapidly to 20 DEG C of left and right, prevent that dry residual temperature from affecting product quality.
Sieve: to the processing of sieving respectively of major ingredient and auxiliary material.
Mix: will in the major ingredient weighing up and auxiliary material input three-dimensional mixer, mix 5～10min.
Nitrogen-filled packaging: be filled with nitrogen by nitrogen generating apparatus in packaging.
Embodiment mono-
The present embodiment provides a kind of production technology of wheat edible fiber microwave food cake powder, comprises following production stage:
Dry: take major ingredient, described major ingredient comprises the flour of percentage by weight 96% and the wheat edible fiber of percentage by weight 4%, and major ingredient is placed in dryer, by hot blast, flour water content is reduced to 10% by 14%.
Cooling: the dry cold air (5 DEG C) that utilizes blower fan to produce, major ingredient temperature is reduced to rapidly to 18 DEG C, prevent that dry residual temperature from affecting product quality.
Sieve: to major ingredient and auxiliary material respectively by the processing of sieving of the screen cloth of 80 mesh sieves.
Mix: will in the major ingredient weighing up and auxiliary material input three-dimensional mixer, mix 5min.
Nitrogen-filled packaging: be filled with nitrogen by nitrogen generating apparatus in packaging.
Embodiment bis-
The present embodiment provides a kind of production technology of wheat edible fiber microwave food cake powder, comprises following production stage:
Dry: take major ingredient, described major ingredient comprises the flour of percentage by weight 98% and the wheat edible fiber of percentage by weight 2%, and major ingredient is placed in dryer, by hot blast, flour water content is reduced to 11% by 14%.
Cooling: the dry cold air (5 DEG C) that utilizes blower fan to produce, major ingredient temperature is reduced to rapidly to 19 DEG C, prevent that dry residual temperature from affecting product quality.
Sieve: to major ingredient and auxiliary material respectively by the processing of sieving of the screen cloth of 75 mesh sieves.
Mix: will in the major ingredient weighing up and auxiliary material input three-dimensional mixer, mix 10min.
Nitrogen-filled packaging: be filled with nitrogen by nitrogen generating apparatus in packaging.
Embodiment tri-
The present embodiment provides a kind of production technology of wheat edible fiber microwave food cake powder, comprises following production stage:
Dry: take major ingredient, described major ingredient comprises the flour of percentage by weight 97% and the wheat edible fiber of percentage by weight 3%, and major ingredient is placed in dryer, by hot blast, flour water content is reduced to 10% by 14%.
Cooling: the dry cold air (5 DEG C) that utilizes blower fan to produce, major ingredient temperature is reduced to rapidly to 20 DEG C, prevent that dry residual temperature from affecting product quality.
Sieve: to major ingredient and auxiliary material respectively by the processing of sieving of the screen cloth of 90 mesh sieves.
Mix: will in the major ingredient weighing up and auxiliary material input three-dimensional mixer, mix 10min.
Nitrogen-filled packaging: be filled with nitrogen by nitrogen generating apparatus in packaging.
Claims (8)
1. a production technology for wheat edible fiber microwave food cake powder, is characterized in that: comprise following production stage:
Dry: take major ingredient, described major ingredient comprises the flour of percentage by weight 92-97% and the wheat edible fiber of percentage by weight 3-8%, and major ingredient is placed in dryer, by hot blast, flour water content is reduced to 10%-12% by 14%.
2. cooling: the dry cold air (5 DEG C) that utilizes blower fan to produce, major ingredient temperature is reduced to rapidly to 20 DEG C of left and right, prevent that dry residual temperature from affecting product quality.
3. sieve: to the processing of sieving respectively of major ingredient and auxiliary material.
4. mix: will in the major ingredient weighing up and auxiliary material input three-dimensional mixer, mix 5～10min.
5. nitrogen-filled packaging: be filled with nitrogen by nitrogen generating apparatus in packaging.
6. the production technology of wheat edible fiber microwave food cake powder as claimed in claim 1, is characterized in that: described in sieve and blend step in auxiliary material be that the propylene glycol alginate of 0.01-0.1% of major ingredient weight and the sucrose fatty ester of the 0.01-0.1% of major ingredient weight mix.
7. the production technology of wheat edible fiber microwave food cake powder as claimed in claim 1 or 2, is characterized in that: described wheat edible fiber is insoluble diedairy fiber.
8. the production technology of wheat edible fiber microwave food cake powder as claimed in claim 1 or 2, is characterized in that: described in the screen cloth used in step that sieves be 75 ~ 90 mesh sieves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210474054.2A CN103828876A (en) | 2012-11-21 | 2012-11-21 | Production process for wheat dietary fiber microwave cake flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210474054.2A CN103828876A (en) | 2012-11-21 | 2012-11-21 | Production process for wheat dietary fiber microwave cake flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103828876A true CN103828876A (en) | 2014-06-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201210474054.2A Pending CN103828876A (en) | 2012-11-21 | 2012-11-21 | Production process for wheat dietary fiber microwave cake flour |
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| CN (1) | CN103828876A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746634A (en) * | 2014-12-16 | 2016-07-13 | 江苏江南上道科技股份有限公司 | Cheese cake flour containing wheat dietary fibers and production method |
| CN105994521A (en) * | 2016-07-20 | 2016-10-12 | 江苏江南上道科技股份有限公司 | Chiffon cake and preparation method thereof |
| CN106922787A (en) * | 2015-12-28 | 2017-07-07 | 江苏江南上道科技股份有限公司 | A kind of dessert cake and preparation method thereof |
Citations (6)
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| JPH02119740A (en) * | 1988-10-28 | 1990-05-07 | Eiichi Nakagawa | Bread containing bean-curd refuse |
| CN1323530A (en) * | 2000-05-09 | 2001-11-28 | 株式会社永谷园 | Premixed component for producing light cake, and method for making said cake |
| CN101326924A (en) * | 2007-06-18 | 2008-12-24 | 深圳市海川实业股份有限公司 | Puff premixing powder and preparation thereof |
| CN101390528A (en) * | 2008-11-06 | 2009-03-25 | 上海应用技术学院 | Preparation method of buckwheat bread premixing powder |
| CN102308858A (en) * | 2010-07-06 | 2012-01-11 | 张铮 | Microwave cake flour and preparation method thereof |
| CN102669214A (en) * | 2012-05-17 | 2012-09-19 | 江苏上一道科技股份有限公司 | Instant nutritive flour containing wheat germ and high dietary fiber and preparation method of instant nutritive flour |
-
2012
- 2012-11-21 CN CN201210474054.2A patent/CN103828876A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02119740A (en) * | 1988-10-28 | 1990-05-07 | Eiichi Nakagawa | Bread containing bean-curd refuse |
| CN1323530A (en) * | 2000-05-09 | 2001-11-28 | 株式会社永谷园 | Premixed component for producing light cake, and method for making said cake |
| CN101326924A (en) * | 2007-06-18 | 2008-12-24 | 深圳市海川实业股份有限公司 | Puff premixing powder and preparation thereof |
| CN101390528A (en) * | 2008-11-06 | 2009-03-25 | 上海应用技术学院 | Preparation method of buckwheat bread premixing powder |
| CN102308858A (en) * | 2010-07-06 | 2012-01-11 | 张铮 | Microwave cake flour and preparation method thereof |
| CN102669214A (en) * | 2012-05-17 | 2012-09-19 | 江苏上一道科技股份有限公司 | Instant nutritive flour containing wheat germ and high dietary fiber and preparation method of instant nutritive flour |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746634A (en) * | 2014-12-16 | 2016-07-13 | 江苏江南上道科技股份有限公司 | Cheese cake flour containing wheat dietary fibers and production method |
| CN106922787A (en) * | 2015-12-28 | 2017-07-07 | 江苏江南上道科技股份有限公司 | A kind of dessert cake and preparation method thereof |
| CN105994521A (en) * | 2016-07-20 | 2016-10-12 | 江苏江南上道科技股份有限公司 | Chiffon cake and preparation method thereof |
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Effective date of registration: 20151110 Address after: 212344 Industrial Zone, town, Danyang, Jiangsu (three bridges, Beizhen) Applicant after: JIANGSU JIANGNAN SHANGYIDAO TECHNOLOGY CO., LTD. Address before: 212362, Jiangnan Industrial Park, Zhenjiang, Jiangsu, Danyang Applicant before: Jiangsu Shangyidao Science and Technology Co., Ltd. |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140604 |