CN103828898B - A kind of preparation method of original flavor EGG YOLK SHORTCAKE - Google Patents
A kind of preparation method of original flavor EGG YOLK SHORTCAKE Download PDFInfo
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- CN103828898B CN103828898B CN201410109639.3A CN201410109639A CN103828898B CN 103828898 B CN103828898 B CN 103828898B CN 201410109639 A CN201410109639 A CN 201410109639A CN 103828898 B CN103828898 B CN 103828898B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 22
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 22
- 235000013345 egg yolk Nutrition 0.000 title claims abstract description 22
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- 235000013601 eggs Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000000845 maltitol Substances 0.000 claims abstract description 7
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 7
- 229940035436 maltitol Drugs 0.000 claims abstract description 7
- 235000010449 maltitol Nutrition 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000021312 gluten Nutrition 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 238000009472 formulation Methods 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 12
- 235000012149 noodles Nutrition 0.000 claims description 10
- 238000005485 electric heating Methods 0.000 claims description 8
- 241001441728 Molidae Species 0.000 claims description 6
- 239000000701 coagulant Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 235000010855 food raising agent Nutrition 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 235000013379 molasses Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 6
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 230000003247 decreasing effect Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 230000002618 waking effect Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of preparation method of original flavor EGG YOLK SHORTCAKE, comprise formula and preparation method.It is the formula of main component that the present invention adopts by high gluten wheat flour, egg, whole-fat milk powder, liquid maltitol, and it is supporting with the technical scheme of preparation method, a kind of preparation method of original flavor EGG YOLK SHORTCAKE is provided, overcome that prior art exists mouthfeel difference, working strength is large, efficiency is low, cost is high, quality is difficult to consistent problems and shortcomings, make original flavor EGG YOLK SHORTCAKE be suitable for middle-size and small-size food enterprise and carry out semi-mechanization small lot batch manufacture, reach improve mouthfeel, alleviate working strength, raise the efficiency, reduce costs, object that quality is consistent.
Description
Technical field
The present invention relates to a kind of preparation method of cake food, specifically refer to and be suitable for the preparation method that middle-size and small-size food enterprise carries out a kind of original flavor EGG YOLK SHORTCAKE of the small lot batch manufacture supply of material.
Background technology
EGG YOLK SHORTCAKE is a kind of cake food, and the EGG YOLK SHORTCAKE mouthfeel of prior art is stiff, stick to one's teeth and containing sucrose, is unsuitable for blood sugar, crowd that glucose in urine is high eats; In addition, due to the necessary fresh supply of material of small lot of EGG YOLK SHORTCAKE, prior art is taked by the cake portion in supermarket or is spread by fixed point pastry and carry out craft and process the supply of material, manual processing work intensity is large, efficiency is low, cost of labor is high, and the quality of goods is difficult to be consistent, therefore, there is mouthfeel difference in prior art, working strength is large, efficiency is low, cost is high, quality is difficult to consistent problems and shortcomings.
Summary of the invention
For above-mentioned prior art Problems existing with not enough, it is the formula of main component that the present invention adopts by high gluten wheat flour, egg, whole-fat milk powder, liquid maltitol, and it is supporting with the technical scheme of preparation method, a kind of preparation method of original flavor EGG YOLK SHORTCAKE is provided, be intended to make original flavor EGG YOLK SHORTCAKE be suitable for middle-size and small-size food enterprise and carry out semi-mechanization small lot batch manufacture, reach improve mouthfeel, alleviate working strength, raise the efficiency, reduce costs, object that quality is consistent.
The object of the present invention is achieved like this: a kind of preparation method of original flavor EGG YOLK SHORTCAKE, comprises formula and preparation method, wherein:
Described formula is,
Main material: high gluten wheat flour, protein content 12.5 ~ 13.5%, 25000 grams;
Leavening agent: baking powder, 250 grams;
A prepares burden: egg, shells, 15000 grams;
B prepares burden: whole-fat milk powder, 1500 grams;
Sweet taste coagulating agent: liquid maltitol, 38000 grams;
Formula unit is weight in grams;
Described preparation method,
Step one, the main material in formula and leavening agent to be dropped in mixer and be uniformly mixed, mixer rotating speed 145 revs/min, stirs 10 minutes used times, obtains batch mixing; Sieved through vibratory sieve by batch mixing afterwards, grit number is 91 orders, obtains mixed powder, stand-by;
Step 2, the A batching in formula and B batching are placed in eggbeater mixing of beating eggs, the agitator speed of eggbeater 270 revs/min, beat eggs 3 minutes used times of mixing, acquisition egg emulsion;
Step 3, mixed powder and egg emulsion are placed in mixer are uniformly mixed, mixer rotating speed 100 revs/min, stir 7 ~ 8 minutes used times, obtain loose side group;
Step 4, loose side group to be dropped in dough kneeding machine and point to carry out that sheet is logical kneads dough for three times, the first time sheet roll spacing of leading to dough kneeding machine is 50 millimeters, and the roll spacing that second time sheet leads to dough kneeding machine is 30 millimeters, and the third time sheet roll spacing of leading to dough kneeding machine is 20 millimeters, obtains banded real dough sheet;
Step 5, real dough sheet cutting sabot is statically placed in proof in room proofs, proof temperature 36 DEG C in room, humidity 90%, proof 30 minutes used times, obtain and proof dough sheet;
Step 6, will proof dough sheet and drop in shortbread machine and carry out that sheet is logical rolls stretching, be divided into and carry out that sheet is logical rolls stretching for eight times, the roll spacing of shortbread machine is evenly successively successively decreased, and is decremented to 1.5 millimeters by 20 millimeters, obtains the stretching dough sheet of 1.5 millimeters thick;
Step 7, with noodle cutter stretching dough sheet to be cut into the strip of long 35 millimeters, wide 3 millimeters, to obtain just base bar;
Step 8, the sabot of first base bar is statically placed in proof in room again proofs, proof temperature 35 DEG C in room, humidity 70%, proof 3 hours used times, obtain base bar of waking up; Afterwards, awake base bar is taken out from proofing in room, by the wire noodles being manually drawn into φ 2 millimeters;
Step 9, to be dropped in Fryer by wire noodles and carry out fried, frying oils is palm oil, and oil temperature is 170C, and the steel mesh basket movement velocity of Fryer is 30 ~ 40 ms/min, and the fried used time is 1.5 minutes, afterwards, picks up, drains, and obtains fried blank;
Step 10, by formula in sweet taste coagulating agent drop into sugar boiler boil, boiling temperature is 110 DEG C, and the agitator speed of sugar boiler 150 revs/min boils 5 minutes used times, obtain hot molass;
Step 11, fried blank and hot molass dropped in electric-heating pot be uniformly mixed, be uniformly mixed temperature and keep 100 DEG C, the agitator speed of electric-heating pot 60 revs/min, be uniformly mixed 5 minutes used times, obtain muscovado blank; Afterwards, muscovado blank is moved in press, is squeezed into the tabular that thickness is 25 millimeters, obtain plate:
Step 12, be placed on planar working table by plate, by manually carrying out stripping and slicing, be cut into the rectangular block shape of long 80 millimeters, wide 40 millimeters, sabot leaves standstill cooling, leaves standstill and is cooled to room temperature, obtains block material;
Step 13, use automatic film packing machine, by coated for block material upper laminated film, obtain original flavor EGG YOLK SHORTCAKE finished product.
By the original flavor EGG YOLK SHORTCAKE pure in mouth feel that the present invention makes, flexible, chews strength, and just melt in the mouth does not stick to one's teeth, and it is not the sweetener of absorption of human body that contained maltitol belongs to; The present invention adopts semi-mechanization to produce, and alleviates working strength, improves production efficiency, reduces cost, makes quality be easy to be consistent, and is suitable for middle-size and small-size food enterprise and carries out small lot and produce the supply of material in time.
Above-mentioned, it is the formula of main component that the present invention adopts by high gluten wheat flour, egg, whole-fat milk powder, liquid maltitol, and it is supporting with the technical scheme of preparation method, a kind of preparation method of original flavor EGG YOLK SHORTCAKE is provided, overcome that prior art exists mouthfeel difference, working strength is large, efficiency is low, cost is high, quality is difficult to consistent problems and shortcomings, make original flavor EGG YOLK SHORTCAKE be suitable for middle-size and small-size food enterprise and carry out semi-mechanization small lot batch manufacture, reach improve mouthfeel, alleviate working strength, raise the efficiency, reduce costs, object that quality is consistent.
Embodiment explanation
Be described in further detail below by way of the preparation method of specific embodiment to a kind of original flavor EGG YOLK SHORTCAKE of the present invention, those skilled in the art can obtain original flavor EGG YOLK SHORTCAKE with reference to the formula of embodiment and preparation method, but should not be construed as any limitation of the invention.
Detailed description of the invention
Embodiment
The name of an article: original flavor EGG YOLK SHORTCAKE
Formula: formula unit is weight in grams;
Main material: high gluten wheat flour, protein content 12.5 ~ 13.5%, 25000 grams;
Leavening agent: baking powder, 250 grams;
A prepares burden: egg, shells, 15000 grams;
B prepares burden: whole-fat milk powder, 1500 grams;
Sweet taste coagulating agent: liquid maltitol, 38000 grams;
Preparation:
Preparation condition, equipment
Ambient pressure a: atmospheric pressure;
Environment temperature: room temperature;
Preparation equipment:
Vibratory sieve (electronic filtering type), eggbeater, mixer, dough kneeding machine, proof room (greenhouse type), shortbread machine, noodle cutter, Fryer (electric heating open type), sugar boiler (electrothermal), electric-heating pot, press (reciprocation type), automatic packaging machine (laminated film automatic packaging machine);
Preparation method:
Step one, the main material in formula and leavening agent to be dropped in mixer and be uniformly mixed, mixer rotating speed 145 revs/min, stirs 10 minutes used times, obtains batch mixing; Sieved through vibratory sieve by batch mixing afterwards, grit number is 91 orders, obtains mixed powder, stand-by;
Step 2, the A batching in formula and B batching are placed in eggbeater mixing of beating eggs, the agitator speed of eggbeater 270 revs/min, beat eggs 3 minutes used times of mixing, acquisition egg emulsion;
Step 3, mixed powder and egg emulsion are placed in mixer are uniformly mixed, mixer rotating speed 100 revs/min, stir 7 ~ 8 minutes used times, obtain loose side group;
Step 4, loose side group to be dropped in dough kneeding machine and point to carry out that sheet is logical kneads dough for three times, the first time sheet roll spacing of leading to dough kneeding machine is 50 millimeters, and the roll spacing that second time sheet leads to dough kneeding machine is 30 millimeters, and the third time sheet roll spacing of leading to dough kneeding machine is 20 millimeters, obtains banded real dough sheet;
Step 5, real dough sheet cutting sabot is statically placed in proof in room proofs, proof temperature 36 DEG C in room, humidity 90%, proof 30 minutes used times, obtain and proof dough sheet;
Step 6, will proof dough sheet and drop in shortbread machine and carry out that sheet is logical rolls stretching, be divided into and carry out that sheet is logical rolls stretching for eight times, the roll spacing of shortbread machine is evenly successively successively decreased, and is decremented to 1.5 millimeters by 20 millimeters, obtains the stretching dough sheet of 1.5 millimeters thick;
Step 7, with noodle cutter stretching dough sheet to be cut into the strip of long 35 millimeters, wide 3 millimeters, to obtain just base bar;
Step 8, the sabot of first base bar is statically placed in proof in room again proofs, proof temperature 35 DEG C in room, humidity 70%, proof 3 hours used times, obtain base bar of waking up; Afterwards, awake base bar is taken out from proofing in room, by the wire noodles being manually drawn into φ 2 millimeters;
Step 9, to be dropped in Fryer by wire noodles and carry out fried, frying oils is palm oil, and oil temperature is 170 DEG C, and the steel mesh basket movement velocity of Fryer is 30 ~ 40 ms/min, and the fried used time is 1.5 minutes, afterwards, picks up, drains, and obtains fried blank;
Step 10, by formula in sweet taste coagulating agent drop into sugar boiler boil, boiling temperature is 110 DEG C, and the agitator speed of sugar boiler 150 revs/min boils 5 minutes used times, obtain hot molass;
Step 11, fried blank and hot molass dropped in electric-heating pot be uniformly mixed, be uniformly mixed temperature and keep 100 DEG C, the agitator speed of electric-heating pot 60 revs/min, be uniformly mixed 5 minutes used times, obtain muscovado blank; Afterwards, muscovado blank is moved in press, be squeezed into the tabular that thickness is 25 millimeters, obtain plate;
Step 12, be placed on planar working table by plate, by manually carrying out stripping and slicing, be cut into the rectangular block shape of long 80 millimeters, wide 40 millimeters, sabot leaves standstill cooling, leaves standstill and is cooled to room temperature, obtains block material;
Step 13, with automatic film packing machine by coated for block material upper laminated film, obtain and formerly hide EGG YOLK SHORTCAKE finished product.
Claims (1)
1. a preparation method for original flavor EGG YOLK SHORTCAKE, comprises formula and preparation method, it is characterized in that:
Described formula is,
Main material: high gluten wheat flour, protein content 12.5 ~ 13.5%, 25000 grams;
Leavening agent: baking powder, 250 grams;
A prepares burden: egg, shells, 15000 grams;
B prepares burden: whole-fat milk powder, 1500 grams;
Sweet taste coagulating agent: liquid maltitol, 38000 grams;
Formula unit is weight in grams;
Described preparation method,
Step one, the main material in formula and leavening agent to be dropped in mixer and be uniformly mixed, mixer rotating speed 145 revs/min, stirs 10 minutes used times, obtains batch mixing; Sieved through vibratory sieve by batch mixing afterwards, grit number is 91 orders, obtains mixed powder, stand-by;
Step 2, the A batching in formula and B batching are placed in eggbeater mixing of beating eggs, the agitator speed of eggbeater 270 revs/min, beat eggs 3 minutes used times of mixing, acquisition egg emulsion;
Step 3, mixed powder and egg emulsion are placed in mixer are uniformly mixed, mixer rotating speed 100 revs/min, stir 7 ~ 8 minutes used times, obtain loose side group;
Step 4, loose side group to be dropped in dough kneeding machine and point to carry out that sheet is logical kneads dough for three times, the first time sheet roll spacing of leading to dough kneeding machine is 50 millimeters, and the roll spacing that second time sheet leads to dough kneeding machine is 30 millimeters, and the third time sheet roll spacing of leading to dough kneeding machine is 20 millimeters, obtains banded real dough sheet;
Step 5, real dough sheet cutting sabot is statically placed in proof in room proofs, proof temperature 36 DEG C in room, humidity 90%, proof 30 minutes used times, obtain and proof dough sheet;
Step 6, will proof dough sheet and drop in shortbread machine and carry out that sheet is logical rolls stretching, be divided into and carry out that sheet is logical rolls stretching for eight times, the roll spacing of shortbread machine is evenly successively successively decreased, and is decremented to 1.5 millimeters by 20 millimeters, obtains the stretching dough sheet of 1.5 millimeters thick;
Step 7, with noodle cutter stretching dough sheet to be cut into the strip of long 35 millimeters, wide 3 millimeters, to obtain just base bar;
Step 8, the sabot of first base bar is statically placed in proof in room again proofs, proof temperature 35 DEG C in room, humidity 70%, proof 3 hours used times, obtain base bar of waking up; Afterwards, awake base bar is taken out from proofing in room, by the wire noodles being manually drawn into φ 2 millimeters;
Step 9, to be dropped in Fryer by wire noodles and carry out fried, frying oils is palm oil, and oil temperature is 170 DEG C, and the steel mesh basket movement velocity of Fryer is 30 ~ 40 ms/min, and the fried used time is 1.5 minutes, afterwards, picks up, drains, and obtains fried blank;
Step 10, by formula in sweet taste coagulating agent drop into sugar boiler boil, boiling temperature is 110 DEG C, and the agitator speed of sugar boiler 150 revs/min boils 5 minutes used times, obtain hot molass;
Step 11, fried blank and hot molass dropped in electric-heating pot be uniformly mixed, be uniformly mixed temperature and keep 100 DEG C, the agitator speed of electric-heating pot 60 revs/min, be uniformly mixed 5 minutes used times, obtain muscovado blank; Afterwards, muscovado blank is moved in press, be squeezed into the tabular that thickness is 25 millimeters, obtain plate;
Step 12, be placed on planar working table by plate, by manually carrying out stripping and slicing, be cut into the rectangular block shape of long 80 millimeters, wide 40 millimeters, sabot leaves standstill cooling, leaves standstill and is cooled to room temperature, obtains block material;
Step 13, use automatic film packing machine, by coated for block material upper laminated film, obtain original flavor EGG YOLK SHORTCAKE finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410109639.3A CN103828898B (en) | 2014-03-13 | 2014-03-13 | A kind of preparation method of original flavor EGG YOLK SHORTCAKE |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410109639.3A CN103828898B (en) | 2014-03-13 | 2014-03-13 | A kind of preparation method of original flavor EGG YOLK SHORTCAKE |
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| CN103828898A CN103828898A (en) | 2014-06-04 |
| CN103828898B true CN103828898B (en) | 2015-09-16 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1141879C (en) * | 2001-10-25 | 2004-03-17 | 常州联隆食品有限公司 | Sugar-free yolk saqima and its preparing process |
| CN101461398A (en) * | 2007-12-18 | 2009-06-24 | 天津金世制药有限公司 | Sugar-free cream egg roll and method for producing the same |
| CN102342315A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Chitosan high-calcium egg yolk crisp food |
| CN102396588A (en) * | 2011-11-21 | 2012-04-04 | 石家庄市米莎贝尔饮食食品有限公司 | Egg-yolk crisp and production method thereof |
| CN103461432A (en) * | 2013-07-02 | 2013-12-25 | 京山同德食品有限公司 | Tribute crisp cakes and production process thereof |
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