CN104719412A - Red date and longan cake and making method thereof - Google Patents
Red date and longan cake and making method thereof Download PDFInfo
- Publication number
- CN104719412A CN104719412A CN201510142759.8A CN201510142759A CN104719412A CN 104719412 A CN104719412 A CN 104719412A CN 201510142759 A CN201510142759 A CN 201510142759A CN 104719412 A CN104719412 A CN 104719412A
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- Prior art keywords
- cake
- red date
- longan
- powder
- egg
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Classifications
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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Abstract
The invention discloses a red date and longan cake and the making method thereof. The cake is prepared from wheatmeal, brown sugar, longan, red date, refined vegetable oil, margarine, egg, food additives (sorbitol, calcium propionate, potassium sorbate, dehydroacetic sodium and natamycin), edible salt, edible alcohol, edible essence, and the balance water. Based on the traditional Chinese technology, the characteristics of Chinese pastry are reserved, the western cake technology is also adopted, technology innovation and improvement are achieved, and the obtained red date and longan cake is high in nutrition value, sanitary and safe and tastes quite good.
Description
Technical field
The present invention relates to a kind of cake, particularly relate to a kind of red date longan cake and preparation method thereof.
Background technology
Along with the rhythm of life of modern people is more and more faster, the demand of baking and banking up with earth pastry food expands day by day, and cake class has become people's daily life and consumed important part, is also one of dessert liked by everybody.
And on product performance, cake packaging is convenient and healthy, is easy to carry, further increases the edible opportunity of consumer, can be used as breakfast, afternoon tea and food, be a kind of biscuit can allayed one's hunger at any time, obtain the favor of more and more people.
Cake of a great variety, custom is divided into Chinese pastry and the large class of Western style cake two.
The cake that Chinese pastry refers to Chinese tradition is a kind of food, and it is that be equipped with various agricultural product auxiliary material, its quality guarantee period is short, easy brown stain with flour or ground rice, sugar, grease, egg, dairy products etc. for primary raw material.
And the color and luster change of food in shortening process is extremely complicated, the constituent of it and food, heat medium, temperature and brown stain etc. are because have close relationship.
Longan has another name called longan, and taste warm in nature is sweet, and heart-spleen boosting fills blood; Have and well have nourishing benefiting action, can be used for the insufficiency of the spleen damage of the heart, insomnia caused by insufficiency of vital energy and blood, forgetful, palpitation with fear, the disease such as dizzy.
Red-jujube flavor sweet warm in nature, return taste warp, have the function of tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the mitigation property of medicine; The pharmacology in modern times then finds, red date contains the abundant nutrition such as protein, fat, carbohydrate, organic acid, vitamin A, vitamin C, micro-calcium several amino acids.
Brown sugar typically refers to the sugarcane commerieal sugar of band honey, generally refers to that sugarcane is through squeezing the juice, by simply and easy treat, through the concentrated band honey formed.
Cause is not through highly concise, and they almost remain the whole compositions in sugarcane juice, except possessing the function of sugar, also containing vitamin and trace element, as iron, zinc, manganese, chromium etc.
In currently available technology, not yet there is any disclosure longan, red date and brown sugar to be combined with processing mode in the proper ratio, make nutrition delicious cake.
Summary of the invention
For solving the problem, the present invention, on Chinese tratitional technology form basis, retains Chinese pastry characteristic, in conjunction with Western style cake technique, carries out innovative technology improvement, provide one to be of high nutritive value, safe and sanitary, the red date longan cake of excellent taste.
To achieve these goals, the technical scheme that the invention provides a kind of red date longan cake is as follows:
A kind of red date longan cake, it is characterized in that, the red date longan cake of every 100g is prepared from by following component:
Wheat flour 65 ~ 75 g, brown sugar 12 ~ 14 g, longan powder 4 ~ 6 g, red date powder 5 ~ 10 g, refining vegetable oil 0.5 ~ 1 g, margarine 0.2 ~ 0.5 g, egg 3 ~ 5 g, food additives 0.1 ~ 0.3g, edible salt 1 ~ 3g, edible alcohol 1 ~ 2 g, flavoring essence 0.05 ~ 0.1 g, surplus is water.
Preferably, described food additives are selected from D-sorbite, calcium propionate, potassium sorbate, dehydro sodium acetate, one or more in natamycin.
Preferably, the particle diameter of described longan powder and red date powder is the Ultramicro-powder of 50 ~ 100 μm.
For achieving the above object, the present invention also provides a kind of preparation method of red date longan cake, and the method comprises the steps:
1) prepare burden: wheat flour 65 ~ 75 g, brown sugar 12 ~ 14 g, longan powder 4 ~ 6 g, red date powder 5 ~ 10 g, refining vegetable oil 0.5 ~ 1 g, margarine 0.2 ~ 0.5 g, egg 3 ~ 5 g, food additives 0.1 ~ 0.3g, edible salt 1 ~ 3g, edible alcohol 1 ~ 2 g, flavoring essence 0.05 ~ 0.1 g, surplus is water;
2) stir: by batch to feed intake, each batch of mixing time (1-4) min;
3) pressure surface is shaping: by step 2) in raw material, and water mixes, and after dough mixing machine processing, cuts and is trimmed to the shape of product requirement;
4) proof: the sample in step 3) is put at room temperature, keep relative humidity to be 75%, proof 40-60min, to dough expansion extremely about two volumes;
5) toast: adopt baking box to toast, baking temperature: 200 DEG C, time: 9-11min;
6) sterilization is cooled: the time: (20-25) min, humidity≤60%;
7) product examine: cooled product is delivered on the product examine platform of packing shop through conveyer belt, requires enough illuminance 500XL above product examine, lamp inspection one by one, reject run-down, impurity, content not, the substandard products of machine wound etc. or defective work;
8) pack, case: examine qualified cake through lamp and require to choose interior bag thing and carton to good outer packing mark, packaging material are qualified by inspection, specification vanning on request, should handle with care during vanning;
9) finished product warehouse-in: warehouse for finished product should clean, dry, haulage vehicle cleanliness without any pollution, and packaged product warehousing is preserved in order to shipment.
Preferably, described food additives are selected from D-sorbite, calcium propionate, potassium sorbate, dehydro sodium acetate, one or more in natamycin.
Preferably, before the stirring of described red date powder, longan powder, first carry out ultramicro grinding, be ground into the Ultramicro-powder that particle diameter is 50 ~ 100 μm.
Preferably, before step (1) batching, also comprise the step that raw material is checked and accepted, all supplementary materials required for production perform in strict accordance with receiving inspection standard.
Preferably, before batching, egg will through shining egg, washing egg and the process of three steps of beating eggs.
Preferably, washing in egg process, with the sterilization of 50ppm chlorine dioxide disinfection liquid, clear water rinses to detecting without chlorine residue.
Preferably, before batching, by flour through abrasive dust and the process of sieve powder.
The present invention has following characteristics and excellent effect:
1, on traditional cake manufacture craft basis, by rigorous formula, technological design, by longan, red date, the organic abundant fusion of brown sugar, make it after processing, more can meet the quick consumption demand of contemporary crowd, supplement needed for function of human body fast;
2, tradition grinding, stirring technique are merged mutually with the production equipment of advanced person, change the phenomenon that traditional-handwork operating procedure can not fully merge, make longan, red date, brown sugar nutritional labeling obtain ultimate attainment combination;
3, by full-automatic stirring system, whole-process automatic control stirs, conversion time, makes slurry uniform and smooth, then again stirs through gas overcharging and feed liquid again merged;
4, the slurry fully merged is injected in baking tray fast, through full-automatic temperature-controlling tunnel oven, produce the product of excellent in color, and by ten thousand grades of workshop purification filtering systems, make the product produced safer, health, reliable.
Accompanying drawing explanation
Fig. 1 shows the production technological process of the preparation method of a kind of deep-sea fish cake bread of the present invention.
Detailed description of the invention
embodiment one
In the formula of the red date longan cake of the present embodiment, every 100g component is as follows:
Wheat flour 65 g
Brown sugar 12g
Longan powder 4g
Red date powder 5g
Refining vegetable oil 0.5g
Margarine 0.2 g
Egg 3g
Food additives 0.1g
Edible salt 1g
Edible alcohol 1g
Flavoring essence 0.05g
Surplus is water.
Wherein, composite food additive comprises D-sorbite, calcium propionate, potassium sorbate, dehydro sodium acetate, natamycin, and wherein D-sorbite is 0.02 g, calcium propionate 0.02g, potassium sorbate 0.02 g, dehydro sodium acetate 0.02 g, natamycin 0.02g.
See Fig. 1, the red date longan cake of the present embodiment, make as follows:
1) prepare burden: wheat flour 65 g, brown sugar 12 g, longan powder 4 g, red date powder 5g, refining vegetable oil 0.5g, margarine 0.2g, egg 3 g, food additives 0.1 g, edible salt 1g, edible alcohol 1 g, flavoring essence 0.05 g, surplus is water.
Before batching, egg will through shining egg, washing egg and three steps of beating eggs.Washing in egg process, with the sterilization of 50ppm chlorine dioxide disinfection liquid, clear water rinses to detecting without chlorine residue.
Before batching, by flour through abrasive dust and the process of sieve powder.
2) stir: be also a CCP, by batch to feed intake, each batch of mixing time (1-4) min.
To before stirring, first carry out ultramicro grinding before the stirring of described red date powder, longan powder, be ground into the Ultramicro-powder that particle diameter is 50 ~ 100 μm.
3) pressure surface is shaping: by step 2) in raw material, and water mixes, and after dough mixing machine processing, is trimmed to the shape of product requirement.
4) proof: the sample in step 3) is put at room temperature, keep relative humidity to be 75%, proof 40-60min, to dough expansion extremely about two volumes.
5) toast: be also a CCP, adopt baking box to toast, baking temperature: 200 DEG C, time: 9-11min.
6) cool: the time: (20-25) min, humidity≤60%.
7) product examine: cooled product is delivered on the product examine platform of packing shop through conveyer belt, requires enough illuminance 500XL above product examine, lamp inspection one by one, reject run-down, impurity, content not, the substandard products of machine wound etc. or defective work.
8) pack, case: examine qualified cake through lamp and require to choose interior bag thing and carton to good outer packing mark, packaging material are qualified by inspection, specification vanning on request, should handle with care during vanning.
9) finished product warehouse-in: warehouse for finished product should clean, dry, haulage vehicle cleanliness without any pollution, and packaged product warehousing is preserved in order to shipment.
embodiment two
In the formula of the red date longan cake of the present embodiment, every 100g component is as follows:
Wheat flour 75g
Brown sugar 14 g
Longan powder 6 g
Red date powder 10 g
Refining vegetable oil 1g
Margarine 0.5g
Egg 5g
Food additives 0.3g
Edible salt 3g
Edible alcohol 1g
Flavoring essence 0.1g
Surplus is water.
Wherein, composite food additive comprises D-sorbite, calcium propionate, potassium sorbate, dehydro sodium acetate, natamycin, and wherein D-sorbite is 0.04g, calcium propionate 0.04 g, potassium sorbate 0.04 g, dehydro sodium acetate 0.04 g, natamycin 0.04g.
See Fig. 1, the deep-sea fish cake bread of the present embodiment, realizes as follows:
1) prepare burden: wheat flour 75 g, brown sugar 14 g, longan powder 6 g, red date powder 10 g, refining vegetable oil 1 g, margarine 0.5 g, egg 5 g, food additives 0.3g, edible salt 3g, edible alcohol 2 g, flavoring essence 0.1 g, surplus is water.
Before batching, egg will through shining egg, washing egg and three steps of beating eggs.Washing in egg process, with the sterilization of 50ppm chlorine dioxide disinfection liquid, clear water rinses to detecting without chlorine residue.
Before batching, by flour through abrasive dust and the process of sieve powder.
2) stir: be also a CCP, by batch to feed intake, each batch of mixing time (1-4) min.To before stirring, first carry out ultramicro grinding before the stirring of described red date powder, longan powder, be ground into the Ultramicro-powder that particle diameter is 50 ~ 100 μm.
3) pressure surface is shaping: by step 2) in raw material, and water mixes, and after dough mixing machine processing, is trimmed to the shape of product requirement.
4) proof: the sample in step 3) is put at room temperature, keep relative humidity to be 75%, proof 40-60min, to dough expansion extremely about two volumes.
5) toast: be also a CCP, adopt baking box to toast, baking temperature: 200 DEG C, time: 9-11min.
6) cool: the time: (20-25) min, humidity≤60%.
7) product examine: cooled product is delivered on the product examine platform of packing shop through conveyer belt, requires enough illuminance 500XL above product examine, lamp inspection one by one, reject run-down, impurity, content not, the substandard products of machine wound etc. or defective work.
8) pack, case: examine qualified cake through lamp and require to choose interior bag thing and carton to good outer packing mark, packaging material are qualified by inspection, specification vanning on request, should handle with care during vanning.
9) finished product warehouse-in: warehouse for finished product should clean, dry, haulage vehicle cleanliness without any pollution, and packaged product warehousing is preserved in order to shipment.
Red date longan cake prepared by above-described embodiment, has following index:
Organoleptic indicator:
1, form: profile is neat, and bottom is smooth, without going mouldy, without distortion, has the due morphological feature of this kind;
2, color and luster: surface colour is selected evenly, has the due color and luster feature of this kind;
3, organize: without irregular macroscopic-void.Sugar-free grain, without powder agglomates;
4, flavour and mouthfeel: longan and red-jujube flavor pure, free from extraneous odour, the mouth dissolubility of cake is good, without sweet soapy feeling, has the due local flavor of this kind and taste characteristics;
5, fragrance: just can at once smell strong longan and red-jujube flavor near product;
6, impurity: without visible foreign.
Physical and chemical index:
Acid value (with buttermeter) (KOH)/(mg/g)≤5
Peroxide value (with buttermeter)/(g/100g)≤0.25
Total arsenic (in As)/(mg/kg)≤0.5
Plumbous (Pb)/(mg/kg)≤0.5
AFB1/(μ g/kg)≤5
Loss on drying/(%)≤42
Protein/(%)≤4.0
Total reducing sugar/(%)≤42
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.
For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, make some equivalent to substitute or obvious modification, and performance or purposes identical, all should be considered as belonging to protection scope of the present invention.
Claims (9)
1. a red date longan cake, is characterized in that, the red date longan cake of every 100g is prepared from by following component:
Wheat flour 65 ~ 75 g, brown sugar 12 ~ 14 g, longan powder 4 ~ 6 g, red date powder 5 ~ 10 g, refining vegetable oil 0.5 ~ 1 g, margarine 0.2 ~ 0.5 g, egg 3 ~ 5 g, food additives 0.1 ~ 0.3g, edible salt 1 ~ 3g, edible alcohol 1 ~ 2 g, flavoring essence 0.05 ~ 0.1 g, surplus is water.
2. cake as claimed in claim 1, it is characterized in that, described food additives are selected from D-sorbite, calcium propionate, potassium sorbate, dehydro sodium acetate, one or more in natamycin.
3. cake as claimed in claim 2, it is characterized in that, the particle diameter of described longan powder and red date powder is the Ultramicro-powder of 50 ~ 100 μm.
4. a preparation method for red date longan cake, the method comprises the steps:
1) prepare burden: wheat flour 65 ~ 75 g, brown sugar 12 ~ 14 g, longan powder 4 ~ 6 g, red date powder 5 ~ 10 g, refining vegetable oil 0.5 ~ 1 g, margarine 0.2 ~ 0.5 g, egg 3 ~ 5 g, food additives 0.1 ~ 0.3g, edible salt 1 ~ 3g, edible alcohol 1 ~ 2 g, flavoring essence 0.05 ~ 0.1 g, surplus is water;
2) stir: by batch to feed intake, each batch of mixing time (1-4) min;
3) pressure surface is shaping: by step 2) in raw material, and water mixes, and after dough mixing machine processing, cuts and is trimmed to the shape of product requirement;
4) proof: the sample in step 3) is put at room temperature, keep relative humidity to be 75%, proof 40-60min, to dough expansion extremely about two volumes;
5) toast: adopt baking box to toast, baking temperature: 200 DEG C, time: 9-11min;
6) sterilization is cooled: the time: (20-25) min, humidity≤60%;
7) product examine: cooled product is delivered on the product examine platform of packing shop through conveyer belt, requires enough illuminance 500XL above product examine, lamp inspection one by one, reject run-down, impurity, content not, the substandard products of machine wound etc. or defective work;
8) pack, case: examine qualified cake through lamp and require to choose interior bag thing and carton to good outer packing mark, packaging material are qualified by inspection, specification vanning on request, should handle with care during vanning;
9) finished product warehouse-in: warehouse for finished product should clean, dry, haulage vehicle cleanliness without any pollution, and packaged product warehousing is preserved in order to shipment.
5. method as claimed in claim 4, it is characterized in that, described food additives are selected from D-sorbite, calcium propionate, potassium sorbate, dehydro sodium acetate, one or more in natamycin.
6. method as claimed in claim 4, is characterized in that, first carry out ultramicro grinding before the stirring of described red date powder, longan powder, be ground into the Ultramicro-powder that particle diameter is 50 ~ 100 μm.
7. method as claimed in claim 4, is characterized in that, before step (1) batching, also comprise the step that raw material is checked and accepted, all supplementary materials required for production perform in strict accordance with receiving inspection standard.
8. method as claimed in claim 4, is characterized in that, before batching, egg will through shining egg, washing egg and the process of three steps of beating eggs.
9. method as claimed in claim 8, is characterized in that, washing in egg process, and with the sterilization of 50ppm chlorine dioxide disinfection liquid, clear water rinses to detecting without chlorine residue.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510142759.8A CN104719412A (en) | 2015-03-30 | 2015-03-30 | Red date and longan cake and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510142759.8A CN104719412A (en) | 2015-03-30 | 2015-03-30 | Red date and longan cake and making method thereof |
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| CN104719412A true CN104719412A (en) | 2015-06-24 |
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| CN201510142759.8A Pending CN104719412A (en) | 2015-03-30 | 2015-03-30 | Red date and longan cake and making method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105360246A (en) * | 2015-11-20 | 2016-03-02 | 平顶山旷叶食品有限公司 | Sugar-free cake and preparation method for same |
| CN107156241A (en) * | 2017-06-29 | 2017-09-15 | 江西德展食品有限公司 | A kind of preparation method of grape swiss roll cake |
| CN108185266A (en) * | 2017-12-27 | 2018-06-22 | 贺州市星辉科技有限公司 | A kind of Siraitia grosvenorii cake anti-corrosion method |
| CN109169780A (en) * | 2018-11-23 | 2019-01-11 | 翁航 | A kind of longan cake and preparation method |
| CN109497119A (en) * | 2018-11-23 | 2019-03-22 | 翁航 | A kind of longan cake and preparation method |
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| CN102487974A (en) * | 2011-11-28 | 2012-06-13 | 黄妙 | Kelp micro powder lotus seed paste |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360246A (en) * | 2015-11-20 | 2016-03-02 | 平顶山旷叶食品有限公司 | Sugar-free cake and preparation method for same |
| CN107156241A (en) * | 2017-06-29 | 2017-09-15 | 江西德展食品有限公司 | A kind of preparation method of grape swiss roll cake |
| CN108185266A (en) * | 2017-12-27 | 2018-06-22 | 贺州市星辉科技有限公司 | A kind of Siraitia grosvenorii cake anti-corrosion method |
| CN109169780A (en) * | 2018-11-23 | 2019-01-11 | 翁航 | A kind of longan cake and preparation method |
| CN109497119A (en) * | 2018-11-23 | 2019-03-22 | 翁航 | A kind of longan cake and preparation method |
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Application publication date: 20150624 |