CN104430781A - Method for making cake without containing saturated fatty acid - Google Patents
Method for making cake without containing saturated fatty acid Download PDFInfo
- Publication number
- CN104430781A CN104430781A CN201410825268.9A CN201410825268A CN104430781A CN 104430781 A CN104430781 A CN 104430781A CN 201410825268 A CN201410825268 A CN 201410825268A CN 104430781 A CN104430781 A CN 104430781A
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- CN
- China
- Prior art keywords
- parts
- fatty acid
- saturated fatty
- production method
- cake production
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for making a piece of cake without containing saturated fatty acid. The method includes the following steps that first, ingredients and water are stirred into paste; second, the paste is put aside and fermented; third, the paste fermented in the second step is injected into a mold; fourth, baking is performed; fifth, finished products are formed after cooling; wherein in the first step, the ingredients are mixed by 150 parts to 200 parts of bread flour, 0.4 part to 0.5 part of dried yeast, 15 parts to 18 parts of table sugar, 60 parts to 65 parts of eggs, 8 parts to 9 parts of whole-milk powder, 2 parts to 3 parts of edible salt and 70 parts to 90 parts of water, and all the materials are mixed together; in the second step, the paste is put aside for 10-15 minutes, and temperature ranges from 35 DEG C to 37 DEG C and relative air humidity ranges from 70% to 80% according to the fermentation condition; in the fourth step, baking temperature ranges from 150 DEG C to 160 DEG C, and baking time ranges from 20 minutes and 25 minutes; in the third step, the mold can be round, square, triangular and the like. The cake made with the method is high in nutritive value and does not contain saturated fatty acid, and factors harming a human body are totally avoided.
Description
Technical field
The present invention relates to a kind of cake production method, particularly a kind of not containing the cake production method of saturated fatty acid, belong to food processing technology field.
Background technology
Cake be a class with flour, sucrose, egg, cream, milk powder etc. for primary raw material, through toasting the Flaccid food products made.Its multiple tastes, is of high nutritive value.In recent years, along with improving constantly of people's living standard, cake has progressed into the diet of people.But cake contains the composition, particularly saturated fatty acid of the harmful or potential hazard such as many food additives (as baking powder, emulsifying agent etc.), takes in too much harmful or potential hazard, especially larger to the injury of children.
Summary of the invention
The object of this invention is to provide a kind of not containing the cake production method of saturated fatty acid, reduce the harm to human body.
The present invention is achieved by the following technical programs:
Not containing a cake production method for saturated fatty acid, comprise the following steps: 1), preparing burden and adding water stirs into batter shape; 2), leave standstill, fermentation; 3), the batter fermented in step 2 is injected mould; 4), cure; 5), finished product is after cooling.
The present invention realizes by the following technical programs further:
Aforesaid a kind of not containing the cake production method of saturated fatty acid, prepare burden in step 1 and to be mixed by following material, Strong flour: 150-200 part, dry ferment: 0.4-0.5 part, sucrose: 15-18 part, egg: 60-65 part, whole-fat milk powder: 8-9 part, edible salt: 2-3 part, water: 70-90 part, above-mentioned material is mixed together stirring.
Aforesaid a kind of not containing the cake production method of saturated fatty acid, in step 2, time of repose is 10-15 minute, and fermentation condition is: temperature 35 DEG C-37 DEG C, relative air humidity 70%-80%.
Aforesaid a kind of not containing the cake production method of saturated fatty acid, the temperature that step 4 is cured is: 150 DEG C-160 DEG C, time 20-25 minute.
Aforesaid a kind of not containing the cake production method of saturated fatty acid, the shape of the mould in step 3 is the shapes such as circular, square, triangle.
By the cake that the present invention makes, be of high nutritive value, and not containing saturated fatty acid, absolutely not human body produced to the factor of harm.
Advantage and disadvantage of the present invention, makes an explanation the non-limitative illustration by preferred embodiment below, these embodiments.
Detailed description of the invention
Embodiment one:
Not containing a cake production method for saturated fatty acid, comprise the following steps:
1), prepare burden and add water and stir into batter shape; Batching is: Strong flour: 150 parts, dry ferment: 0.4 part, sucrose: 15 parts, egg: 60 parts, whole-fat milk powder: 8 parts, edible salt: 2 parts, water: 70 parts;
2), time of repose is 10 minutes, and fermentation condition is: temperature 35 DEG C, relative air humidity 70%;
3), the batter fermented in step 2 is injected mould; Mold shape is circular;
4), the temperature of curing is: 150 DEG C, 20 minutes time;
5), finished product is after cooling.
Embodiment two:
Not containing a cake production method for saturated fatty acid, comprise the following steps:
1), prepare burden and add water and stir into batter shape; Batching is: Strong flour: 200 parts, dry ferment: 0.5 part, sucrose: 18 parts, egg: 65 parts, whole-fat milk powder: 9 parts, edible salt: 3 parts, water: 90 parts;
2), time of repose is 10 minutes, and fermentation condition is: temperature 37 DEG C, relative air humidity 80%;
3), the batter fermented in step 2 is injected mould; Mold shape is triangle;
4), the temperature of curing is: 160 DEG C, 25 minutes time;
5), finished product is after cooling.
Embodiment three:
Not containing a cake production method for saturated fatty acid, comprise the following steps:
1), prepare burden and add water and stir into batter shape; Batching is: Strong flour: 170 parts, dry ferment: 0.45 part, sucrose: 17 parts, egg: 62 parts, whole-fat milk powder: 8.5 parts, edible salt: 2.5 parts, water: 80 parts;
2), time of repose is 10 minutes, and fermentation condition is: temperature 36 DEG C, relative air humidity 75%;
3), the batter fermented in step 2 is injected mould; Mold shape is square;
4), the temperature of curing is: 155 DEG C, 22 minutes time;
5), finished product is after cooling.
In addition to the implementation, the present invention can also have other embodiments, and all employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop in the protection domain of application claims.
Claims (5)
1., not containing a cake production method for saturated fatty acid, it is characterized in that: comprise the following steps:
1), prepare burden and add water and stir into batter shape;
2), leave standstill, fermentation;
3), the batter fermented in step 2 is injected mould;
4), cure;
5), finished product is after cooling.
2. according to claim 1 a kind of not containing the cake production method of saturated fatty acid, it is characterized in that: preparing burden described in step 1 is mixed by following material, Strong flour: 150-200 part, dry ferment: 0.4-0.5 part, sucrose: 15-18 part, egg: 60-65 part, whole-fat milk powder: 8-9 part, edible salt: 2-3 part, water: 70-90 part, above-mentioned material is mixed together stirring.
3. according to claim 1 a kind of not containing the cake production method of saturated fatty acid, it is characterized in that: in step 2, time of repose is 10-15 minute, and fermentation condition is: temperature 35 DEG C-37 DEG C, relative air humidity 70%-80%.
4. according to claim 1 a kind of not containing the cake production method of saturated fatty acid, it is characterized in that: the temperature that step 4 is cured is: 150 DEG C-160 DEG C, time 20-25 minute.
5. according to claim 1 a kind of not containing the cake production method of saturated fatty acid, it is characterized in that: the shapes such as the shape of the mould in step 3 is circular, square, triangle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410825268.9A CN104430781A (en) | 2014-12-27 | 2014-12-27 | Method for making cake without containing saturated fatty acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410825268.9A CN104430781A (en) | 2014-12-27 | 2014-12-27 | Method for making cake without containing saturated fatty acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104430781A true CN104430781A (en) | 2015-03-25 |
Family
ID=52878133
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410825268.9A Pending CN104430781A (en) | 2014-12-27 | 2014-12-27 | Method for making cake without containing saturated fatty acid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104430781A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100927047B1 (en) * | 2009-04-23 | 2009-11-17 | 주식회사 미다움식품 | Rice cake sandcake manufacturing method |
| CN103120199A (en) * | 2013-01-31 | 2013-05-29 | 吴大伟 | Bread manufacturing technique low in saturated fatty acid composition |
| CN103125570A (en) * | 2013-01-31 | 2013-06-05 | 吴大伟 | Process for producing cake low in content of saturated fatty acid |
| CN104082382A (en) * | 2014-07-07 | 2014-10-08 | 李华 | Low-energy cake with simulated fat |
-
2014
- 2014-12-27 CN CN201410825268.9A patent/CN104430781A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100927047B1 (en) * | 2009-04-23 | 2009-11-17 | 주식회사 미다움식품 | Rice cake sandcake manufacturing method |
| CN103120199A (en) * | 2013-01-31 | 2013-05-29 | 吴大伟 | Bread manufacturing technique low in saturated fatty acid composition |
| CN103125570A (en) * | 2013-01-31 | 2013-06-05 | 吴大伟 | Process for producing cake low in content of saturated fatty acid |
| CN104082382A (en) * | 2014-07-07 | 2014-10-08 | 李华 | Low-energy cake with simulated fat |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |