CN104585286A - Novel grease cake and preparation method thereof - Google Patents
Novel grease cake and preparation method thereof Download PDFInfo
- Publication number
- CN104585286A CN104585286A CN201510060883.XA CN201510060883A CN104585286A CN 104585286 A CN104585286 A CN 104585286A CN 201510060883 A CN201510060883 A CN 201510060883A CN 104585286 A CN104585286 A CN 104585286A
- Authority
- CN
- China
- Prior art keywords
- cake
- parts
- egg
- preparation
- paste
- 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.)
- Pending
Links
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
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a piece of novel grease cake and a preparation method of the grease cake. The novel grease cake consists of the following components in parts by weight: 100 parts of flour, 60-80 parts of white granulated sugar, 120-160 parts of egg, 3-5 parts of honey, 30-50 parts of peanut oil, 1-3 parts of butter, 3-6 parts of compound emulsifier, 0.3-0.8 part of vanilla powder, 20-30 parts of lard, 10-20 parts of peanut kernel and 6-8 parts of walnut kernel. The preparation method of the novel grease cake comprises the following technical steps: (1) whisking egg; (2) preparing dough; (3) mixing cake paste; (4) performing injection molding; (5) roasting; (6) cooling, demolding and packaging to obtain finished products.
Description
Technical field
The invention belongs to food technology field, more specifically relate to a kind of new oil cake and preparation method thereof.
Background technology
Grease cake is one of kind in Western-style pastry, its composition of raw materials and designs and varieties change more.Grease cake thinks little of the whipping inflation of egg, but relies on the grease in formula to make the glossy pine of goods sliding.Grease cake system high protein, high heat energy have both, and taste is fine, the food of soft taste lubrication.
Summary of the invention
The object of the invention is to the deficiency overcoming prior art existence, a kind of new oil cake and preparation method thereof is provided.
For achieving the above object, this invention takes following technical scheme:
A kind of new oil cake, with parts by weight, composed of the following components:
Flour: 100, white granulated sugar: 60 ~ 80, egg: 120 ~ 160,
Honey: 3 ~ 5, peanut oil: 30 ~ 50, butter: 1 ~ 3,
Compound emulsifying agent: 3 ~ 6, vanilla powder: 0.3 ~ 0.8, lard: 20 ~ 30,
Shelled peanut: 10 ~ 20, walnut kernel: 6 ~ 8.
In technique scheme, described compound emulsifying agent, with parts by weight, composed of the following components:
Glycerin monostearate: 20 ~ 26, sucrose fatty ester: 30 ~ 35,
Methyl glycol fatty acid ester: 10 ~ 16, CSL: 4 ~ 6,
Wheat germ powder: 20 ~ 25, ascorbic acid: 2 ~ 3, D-sorbite: 2 ~ 3,
Polysorbate60: 10 ~ 12, alum: 2 ~ 4, sodium acid carbonate: 3 ~ 5.
The preparation technology of described compound emulsifying agent is: by proportioning, each component is mixed, after being uniformly dispersed finished product.
The preparation method of described new oil cake, comprises following technical step:
(1) to beat eggs slurry; Egg liquid is put into the bucket that beats up eggs, eggbeater is beaten to the bubble that turns white be the bulk body of stiff shape;
(2) dough is modulated; By all the other components mixing except shelled peanut and walnut kernel, dispersed with stirring is even;
(3) mix cake to stick with paste; Dough is put into the egg slurry accomplished fluently, slow-action makes pasty state;
(4) injection molding; First be placed on by Cake mould on baking tray and enter bake oven heat, be coated with and oil after coming out of the stove in mould, then will mix up in cake paste injection mould, paste face sprinkles shelled peanut and walnut kernel, puts into stove baking;
(5) toast; Furnace temperature 180 ~ 200 DEG C, baking time 10 ~ 15 minutes; Cake surface takes on a red color and can come out of the stove;
(6) cooling, the demoulding, packaging is finished product.
Compared with prior art, the present invention has following beneficial effect:
(1) formula is unique, and preparation method is easy, with low cost;
(2) in cake process, employ comparatively unique compound emulsifying agent, this emulsifying agent greatly strengthen the elasticity of dough, stability and toughness in the manufacturing process of cake, gelatinization can be reduced, make dough bulk soft, cake can be prevented aging; Also can improve gas retentivity, can interact again with starch, continuity age of starch improves the cake storage life.
(3) the cake even tissue prepared, glossy pine cunning, good mouthfeel, aromatic flavour.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of new oil cake, with parts by weight, composed of the following components:
Flour: 100, white granulated sugar: 70, egg: 140, honey: 4,
Peanut oil: 40, butter: 2, compound emulsifying agent: 5, vanilla powder: 0.6,
Lard: 25, shelled peanut: 16, walnut kernel: 7.
In technique scheme, described compound emulsifying agent, with parts by weight, composed of the following components:
Glycerin monostearate: 20, sucrose fatty ester: 30, methyl glycol fatty acid ester: 10,
CSL: 4, wheat germ powder: 20, ascorbic acid: 2,
D-sorbite: 2, polysorbate60: 10, alum: 2, sodium acid carbonate: 3.
The preparation technology of described compound emulsifying agent is: by proportioning, each component is mixed, after being uniformly dispersed finished product.
The preparation method of described new oil cake, comprises following technical step:
(1) to beat eggs slurry; Egg liquid is put into the bucket that beats up eggs, eggbeater is beaten to the bubble that turns white be the bulk body of stiff shape;
(2) dough is modulated; By all the other components mixing except shelled peanut and walnut kernel, dispersed with stirring is even;
(3) mix cake to stick with paste; Dough is put into the egg slurry accomplished fluently, slow-action makes pasty state;
(4) injection molding; First be placed on by Cake mould on baking tray and enter bake oven heat, be coated with and oil after coming out of the stove in mould, then will mix up in cake paste injection mould, paste face sprinkles shelled peanut and walnut kernel, puts into stove baking;
(5) toast; Furnace temperature 180 ~ 200 DEG C, baking time 10 ~ 15 minutes; Cake surface takes on a red color and can come out of the stove;
(6) cooling, the demoulding, packaging is finished product.
The cake that the present embodiment obtains has following various indexs:
One, organoleptic indicator; The peculiar smell such as color and luster is normal, and nothing is become sour, mouldy, the inside and outside nothing of food is gone mouldy, infested and other external contaminants.
Two, physical and chemical index; Acid value (with buttermeter) (KOH)/(mg/g)≤5;
Peroxide value (with buttermeter)/(g/100g)≤0.25;
Total arsenic (mg/kg)≤0.5; Plumbous (mg/kg)≤0.5;
Total plate count/(cfu/g)≤750; Escherichia coli (individual/g)≤30;
Pathogenic bacteria: without detecting.
Claims (3)
1. a new oil cake, is characterized in that, with parts by weight, composed of the following components:
Flour: 100, white granulated sugar: 60 ~ 80, egg: 120 ~ 160,
Honey: 3 ~ 5, peanut oil: 30 ~ 50, butter: 1 ~ 3,
Compound emulsifying agent: 3 ~ 6, vanilla powder: 0.3 ~ 0.8, lard: 20 ~ 30,
Shelled peanut: 10 ~ 20, walnut kernel: 6 ~ 8.
2. a kind of new oil cake according to claim 1, is characterized in that, described compound emulsifying agent, with parts by weight, composed of the following components:
Glycerin monostearate: 20 ~ 26, sucrose fatty ester: 30 ~ 35,
Methyl glycol fatty acid ester: 10 ~ 16, CSL: 4 ~ 6,
Wheat germ powder: 20 ~ 25, ascorbic acid: 2 ~ 3, D-sorbite: 2 ~ 3,
Polysorbate60: 10 ~ 12, alum: 2 ~ 4, sodium acid carbonate: 3 ~ 5.
3. the preparation method of new oil cake according to claim 1, is characterized in that, comprises following technical step:
(1) to beat eggs slurry; Egg liquid is put into the bucket that beats up eggs, eggbeater is beaten to the bubble that turns white be the bulk body of stiff shape;
(2) dough is modulated; By all the other components mixing except shelled peanut and walnut kernel, dispersed with stirring is even;
(3) mix cake to stick with paste; Dough is put into the egg slurry accomplished fluently, slow-action makes pasty state;
(4) injection molding; First be placed on by Cake mould on baking tray and enter bake oven heat, be coated with and oil after coming out of the stove in mould, then will mix up in cake paste injection mould, paste face sprinkles shelled peanut and walnut kernel, puts into stove baking;
(5) toast; Furnace temperature 180 ~ 200 DEG C, baking time 10 ~ 15 minutes; Cake surface takes on a red color and can come out of the stove;
(6) cooling, the demoulding, packaging is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510060883.XA CN104585286A (en) | 2015-02-05 | 2015-02-05 | Novel grease cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510060883.XA CN104585286A (en) | 2015-02-05 | 2015-02-05 | Novel grease cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585286A true CN104585286A (en) | 2015-05-06 |
Family
ID=53111624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510060883.XA Pending CN104585286A (en) | 2015-02-05 | 2015-02-05 | Novel grease cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585286A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070415A (en) * | 2016-08-31 | 2016-11-09 | 安徽丹研食品有限公司 | A kind of multifunctional food Compositional type emulsifying agent |
| CN108185400A (en) * | 2017-12-27 | 2018-06-22 | 广州市宝桃食品有限公司 | A kind of white square rice cake emulsifier special and its application |
| CN110959737A (en) * | 2019-12-03 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Emulsifier, sauce and preparation method and application thereof |
| CN113273593A (en) * | 2021-05-26 | 2021-08-20 | 上海来伊份股份有限公司 | Rice cake and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007222009A (en) * | 2006-02-21 | 2007-09-06 | Knorr Foods Co Ltd | Butter cake and method for producing the same |
| CN104146029A (en) * | 2013-05-13 | 2014-11-19 | 青岛宝泉花生制品有限公司 | Method for making small honey cakes with walnut flavor |
-
2015
- 2015-02-05 CN CN201510060883.XA patent/CN104585286A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007222009A (en) * | 2006-02-21 | 2007-09-06 | Knorr Foods Co Ltd | Butter cake and method for producing the same |
| CN104146029A (en) * | 2013-05-13 | 2014-11-19 | 青岛宝泉花生制品有限公司 | Method for making small honey cakes with walnut flavor |
Non-Patent Citations (3)
| Title |
|---|
| 贡汉坤: "《焙烤食品工艺学》", 31 January 2011 * |
| 郭桦等: "食品添加剂在蛋黄派生产中的应用", 《中国食品添加剂》 * |
| 陆勤丰: "《谷物制品营养强化及品质改良新工艺技术》", 31 August 2008 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070415A (en) * | 2016-08-31 | 2016-11-09 | 安徽丹研食品有限公司 | A kind of multifunctional food Compositional type emulsifying agent |
| CN108185400A (en) * | 2017-12-27 | 2018-06-22 | 广州市宝桃食品有限公司 | A kind of white square rice cake emulsifier special and its application |
| CN110959737A (en) * | 2019-12-03 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Emulsifier, sauce and preparation method and application thereof |
| CN113273593A (en) * | 2021-05-26 | 2021-08-20 | 上海来伊份股份有限公司 | Rice cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104585286A (en) | Novel grease cake and preparation method thereof | |
| CN104542852A (en) | Sweet cheese pumpkin pie | |
| CN102524343A (en) | Method for making celery cakes | |
| CN103975998B (en) | A kind of low sugar triticale-purple sweet potato crisp biscuit and preparation method thereof | |
| KR101245302B1 (en) | Composition for Manufacturing Gluten-free Rice Madeira Cake and Manufacturing Method Thereof | |
| KR101724664B1 (en) | Bread containing mashed sweet potato and method for manufacturing the same | |
| RU2529060C1 (en) | Sugar cookie preparation composition | |
| CN104585274A (en) | Novel fruit bread and preparation method thereof | |
| RU2535731C1 (en) | Gingerbreads with sea-buckthorn extraction cake | |
| CN112400959A (en) | Preparation method of additive-free cheese crisps | |
| KR20130066324A (en) | Rice dough composition and confectionery food manufactured thereby | |
| CN112655739A (en) | Method for making colorful fruit and vegetable toast bread | |
| RU2689715C1 (en) | Method for preparing dietary custard-semi-finished product | |
| KR101389940B1 (en) | Method for producing walnut confectionery using fermented soybean powder | |
| CN109511714A (en) | A kind of cookies and preparation method thereof | |
| CN108669160A (en) | A kind of Chinese yam biscuit and preparation method thereof | |
| CN107318931A (en) | A kind of chocolate center cookies of sandwich layer fluidization and preparation method thereof | |
| CN102239897A (en) | Moon cake with ficus carica and mulberry and preparation method thereof | |
| CN108552288A (en) | A kind of fruit breakfast biscuits | |
| CN105613675A (en) | Honey-yolk biscuit | |
| CN109645077A (en) | Yam and Job's tear seed cheese cake and preparation method thereof | |
| KR20150047062A (en) | Ju Jin Ju rice cookies | |
| CN102204581A (en) | Fresh active edible fermentation liquor and leavened food processed thereby | |
| CN109527029A (en) | A kind of sesame cookies and preparation method thereof | |
| KR20190010191A (en) | Gluten-free powder and gluten-free baking product manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150506 |
|
| RJ01 | Rejection of invention patent application after publication |