CN105230711A - Making method of Xinhui dried tangerine peel cakes - Google Patents
Making method of Xinhui dried tangerine peel cakes Download PDFInfo
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Abstract
The invention relates to a making method of Xinhui dried tangerine peel cakes. The Xinhui dried tangerine peel cakes produced by adopting the method are clear, moist, delicious and is not greasy, can be easily digested and absorbed, and is beneficial for health of a human body. By taking the Xinhui dried tangerine peel, a special local product of south of the Five Ridges, as a main raw material, the Xinhui dried tangerine peel cakes made in the invention have the following advantages: the problems that common biscuits are dried with little water, are difficultly digested when eaten more, and prone to cause adverse effects on the digestive system of the human body can be solved, the nutrients of the Xinhui dried tangerine peel cakes are abundant, and health of the human body is greatly facilitated. The Xinhui dried tangerine peel cakes made in the invention comprise the following raw materials: 48 percent of white gourd stuffing, 7 percent of flattened sugared oranges, 14 percent of maltose, 2 percent of corn starch, 1.45 percent of superfine cream, 2 percent of Xinhui dried tangerine peel, 0.19 percent of stuffing modifying agent, 13 percent of mooncake special flour, 9 percent of syrup, 3.00 percent of vegetable oil, an appropriate amount of white granulated sugar and an appropriate amount of food additive. The Xinhui dried tangerine peel cakes are made by a series of processes including mixing the raw materials, cooking stuffing, making cake skins, baking cakes and cooling the baked cakes.
Description
Technical field
The present invention relates to the preparation method of cake, particularly a kind of preparation method of Xinhui tangerine peel cake.
Background technology
According to the introduction of existing science popularization data, dried orange peel especially Xinhui tangerine peel has Main Function below and effect to digestive system: the volatile oil contained by Xinhui tangerine peel, gentle spread effect is had to intestines and stomach, the secretion of digestive juice can be promoted, get rid of pneumatosis in intestinal tube, show the effectiveness of gas under fragrant stomach invigorating and wind dispelling.Therefore, take Xinhui tangerine peel as the Xinhui tangerine peel cake that primary raw material makes, not only can play the effect of solid food, and be rich in sufficient nutrition, specifically functional also by Xinhui tangerine peel, change that common biscuit in the past also exists drying usually, lack of water, many foods are difficult to digestion, easily dysgenic problem is brought to digestion, thus be greatly conducive to the healthy of human body.
Summary of the invention
The object of the invention is the preparation method that will provide a kind of Xinhui tangerine peel cake, produced Xinhui tangerine peel cake is overcome, and common biscuit in the past also exists drying, lack of water usually, how food is difficult to digestion, easily brings dysgenic drawback to digestion.
The present invention for the technical scheme realizing above-mentioned order and take is:
First, precentagewise extracts the main raw material(s) making Xinhui tangerine peel cake: wax gourd filling 48%, sugared mandarin 7%, maltose 14%, cornstarch 2%, superfine cream 1.45%, Xinhui tangerine peel 2%, improving agent of stuffing material 0.19%, moon cake tailored flour 13%, syrup 9%, vegetable oil 3.00%, appropriate interpolation white granulated sugar and food additives;
Wherein,
Described wax gourd filling is made up of wax gourd, white granulated sugar and food additives;
Described cornstarch refers to cornstarch;
Described superfine cream refers to margarine;
Described moon cake tailored flour refers to wheat flour, namely flour;
Described vegetable oil mainly soybean oil, in order to increase the soft of cake skin and mouthfeel;
Described food additives are wherein one of citric acid, potassium sorbate, potash, sodium carbonate, hydroxypropyl PASELLI EASYGEL, glycerin monostearate, dehydro sodium acetate, glucono-δ-lactone, casein sodium, the two starch adipate of acetylation, xanthans, sodium dihydrogen phosphate, sodium hydrogen phosphate;
Described improving agent of stuffing material is primarily of emulsifying agent and anticorrisive agent composition, and wherein, described emulsifying agent is the wherein a kind of of acetylation two starch adipate, glycerin monostearate, xanthans, sodium dihydrogen phosphate and sodium hydrogen phosphate; Described anticorrisive agent is the wherein one of potassium sorbate and starch Sodium Octenyl Succinate; The effect of described improving agent of stuffing material is the proterties of stable Xinhui tangerine peel fillings, thus reaches water oil balance, and guarantee that Xinhui tangerine peel cake product never degenerates within a certain period of time, not mouldy;
The second, by the Xinhui tangerine peel of processing step making below cake:
1. raw material are checked and accepted: in strict accordance with national relevant food quality standard and safety and sanitation standard, work out " Xinhui tangerine peel cake raw material acceptance criteria ", and carry out an acceptance inspection according to " Xinhui tangerine peel cake raw material acceptance criteria ";
2. pre-treatment of raw material:
(1) moon cake tailored flour pretreatment: moon cake tailored flour vibrates repeatedly through vibratory sieve, to reach the object of the impurity such as removing the end of a thread and part metals, each work shift at least cleans inspection 1 time to vibratory sieve;
(2) egg pretreatment: first by egg clean water, after to put into chlorinity be that the disinfectant of 100-150PPM soaks and carries out disinfection for 2-3 minute, then to rinse well with clear water, carry out broken shell to it, eggshell cancels process, stand-by after clean egg stirs;
(3) white granulated sugar pretreatment: through vibratory sieve process after white granulated sugar is pulverized, to remove impurity;
(4) bag in: aluminizer, interior plastic uptake, deoxidation agent are before use through ozonization;
3. instrument, utensil and equipment disinfection: all instruments, utensil and equipment, comprises all devices of workbench, mixer, screen cloth, cutter, has to pass through cleaning before use, guarantees that detergent-free, disinfectant are residual;
4. fillings boiling: the primary raw materials such as wax gourd filling, maltose, sugared mandarin, Xinhui tangerine peel, food additives and improving agent of stuffing material will be comprised and all raw material weighs by recipe requirements, and mix superfine cream to increase the local flavor sense of fillings; Wherein, the effect of described improving agent of stuffing material is the proterties of stable Xinhui tangerine peel fillings, thus reaches water oil balance, and guarantee that Xinhui tangerine peel cake product never degenerates within a certain period of time, not mouldy; Also be equipped with vegetable oil and cornstarch, to increase soft, soft ripe degree and the mouthfeel of Xinhui tangerine peel fillings; And these raw material are dropped into successively boil in fillings pot and carry out the boiling of Xinhui tangerine peel fillings;
5. cake skin preparation: the primary raw material of moon cake tailored flour, vegetable oil, white granulated sugar, syrup, anticorrisive agent and all raw material are pressed recipe requirements and weigh, and feed intake successively according to technological requirement;
6. pack, shaping: manually the dough modulated, Xinhui tangerine peel fillings being sent in hopper, being shaped to Xinhui tangerine peel biscuit by automatically packing with former;
7. toasting: by the semi-finished product of forming---Xinhui tangerine peel biscuit pushes baking oven and toasts, baking temperature: 190 DEG C-250 DEG C, baking time: 18-25 minute;
8. cooling: by baked semi-finished product---Xinhui tangerine peel cake is sent between cool freezing at once, is cooled to normal temperature by Temperature fall;
9. select, fill interior plastic uptake: artificial being picked out by burned Xinhui tangerine peel cake is scrapped, and is picked out by Xinhui tangerine peel cake in irregular shape and does substandard products process, by qualified finished product---plastic uptake in Xinhui tangerine peel cake loads;
10. metal detection: all Xinhui tangerine peel cake finished products, after metal detection, just can be packed;
11. put deoxidier, automatically packaging: put on the belt by deoxidier when sealing cake, then, finished product put by deoxidier---Xinhui tangerine peel cake is packed automatically, notes checking sealing effect, finished product must not seal fold, gas leakage, over hot melting, and without race limit phenomenon
12. mounted boxs, tinning: the Xinhui tangerine peel cake product be up to the standards is loaded in box or tank, and seals;
13. cartonings: according to the requirement that product specification is uniform, by product---Xinhui tangerine peel cake loads in carton, with joint sealing rubber seal mouth;
14. product inspections: by the product produced---Xinhui tangerine peel cake is tested in strict accordance with national relevant food quality standard, safety and sanitation standard and " Xinhui tangerine peel cake production inspection procedure ", can dispatch from the factory after product is qualified, and enter market circulation link;
15. storages of finished products: by the finished product of having cased---Xinhui tangerine peel cake, is stored in ventilation, drying, clean warehouse for finished product.
Take full advantage of the exclusive function of Xinhui tangerine peel and special delicate fragrance by preparation method of the present invention, successfully produce Xinhui tangerine peel cake.This Xinhui tangerine peel cake is a kind of nutritious, unique flavor, be easy to the healthy food that human consumption absorbs.
Detailed description of the invention
Below know-why of the present invention and embodiment are further described:
First, precentagewise extracts the main raw material(s) making Xinhui tangerine peel cake: wax gourd filling 48%, sugared mandarin 7%, maltose 14%, cornstarch 2%, superfine cream 1.45%, Xinhui tangerine peel 2%, improving agent of stuffing material 0.19%, moon cake tailored flour 13%, syrup 9%, vegetable oil 3.00%, appropriate interpolation white granulated sugar and food additives;
Wherein,
Described wax gourd filling is made up of wax gourd, white granulated sugar and food additives;
Described cornstarch refers to cornstarch;
Described superfine cream refers to margarine;
Described moon cake tailored flour refers to wheat flour, namely flour;
Described vegetable oil mainly soybean oil, in order to increase the soft of cake skin and mouthfeel;
Described food additives are wherein one of citric acid, potassium sorbate, potash, sodium carbonate, hydroxypropyl PASELLI EASYGEL, glycerin monostearate, dehydro sodium acetate, glucono-δ-lactone, casein sodium, the two starch adipate of acetylation, xanthans, sodium dihydrogen phosphate, sodium hydrogen phosphate;
Described improving agent of stuffing material is primarily of emulsifying agent and anticorrisive agent composition, and wherein, described emulsifying agent is the wherein a kind of of acetylation two starch adipate, glycerin monostearate, xanthans, sodium dihydrogen phosphate and sodium hydrogen phosphate; Described anticorrisive agent is the wherein one of potassium sorbate and starch Sodium Octenyl Succinate; The effect of described improving agent of stuffing material is the proterties of stable Xinhui tangerine peel fillings, thus reaches water oil balance, and guarantee that Xinhui tangerine peel cake product never degenerates within a certain period of time, not mouldy;
The second, by the Xinhui tangerine peel of processing step making below cake:
1. raw material are checked and accepted: in strict accordance with national relevant food quality standard and safety and sanitation standard, work out " Xinhui tangerine peel cake raw material acceptance criteria ", and carry out an acceptance inspection according to " Xinhui tangerine peel cake raw material acceptance criteria ";
2. pre-treatment of raw material:
(1) moon cake tailored flour pretreatment: moon cake tailored flour vibrates repeatedly through vibratory sieve, to reach the object of the impurity such as removing the end of a thread and part metals, each work shift at least cleans inspection 1 time to vibratory sieve;
(2) egg pretreatment: first by egg clean water, after to put into chlorinity be that the disinfectant of 100-150PPM soaks and carries out disinfection for 2-3 minute, then to rinse well with clear water, carry out broken shell to it, eggshell cancels process, stand-by after clean egg stirs;
(3) white granulated sugar pretreatment: through vibratory sieve process after white granulated sugar is pulverized, to remove impurity;
(4) bag in: aluminizer, interior plastic uptake, deoxidation agent are before use through ozonization;
3. instrument, utensil and equipment disinfection: all instruments, utensil and equipment, comprises all devices of workbench, mixer, screen cloth, cutter, has to pass through cleaning before use, guarantees that detergent-free, disinfectant are residual
4. fillings boiling: the primary raw materials such as wax gourd filling, maltose, sugared mandarin, Xinhui tangerine peel, food additives and improving agent of stuffing material will be comprised and all raw material weighs by recipe requirements, and mix superfine cream to increase the local flavor sense of fillings; Wherein, the effect of described improving agent of stuffing material is the proterties of stable Xinhui tangerine peel fillings, thus reaches water oil balance, and guarantee that Xinhui tangerine peel cake product never degenerates within a certain period of time, not mouldy; Also be equipped with vegetable oil and cornstarch, to increase soft, soft ripe degree and the mouthfeel of Xinhui tangerine peel fillings; And these raw material are dropped into successively boil in fillings pot and carry out the boiling of Xinhui tangerine peel fillings;
5. cake skin preparation: the primary raw material of moon cake tailored flour, vegetable oil, white granulated sugar, syrup, anticorrisive agent and all raw material are pressed recipe requirements and weigh, and feed intake successively according to technological requirement;
6. pack, shaping: manually the dough modulated, Xinhui tangerine peel fillings being sent in hopper, being shaped to Xinhui tangerine peel biscuit by automatically packing with former;
7. toasting: by the semi-finished product of forming---Xinhui tangerine peel biscuit pushes baking oven and toasts, baking temperature: 190 DEG C-250 DEG C, baking time: 18-25 minute;
8. cooling: by baked semi-finished product---Xinhui tangerine peel cake is sent between cool freezing at once, is cooled to normal temperature by Temperature fall;
9. select, fill interior plastic uptake: artificial being picked out by burned Xinhui tangerine peel cake is scrapped, and is picked out by Xinhui tangerine peel cake in irregular shape and does substandard products process, by qualified finished product---plastic uptake in Xinhui tangerine peel cake loads;
10. metal detection: all Xinhui tangerine peel cake finished products, after metal detection, just can be packed;
11. put deoxidier, automatically packaging: put on the belt by deoxidier when sealing cake, then, finished product put by deoxidier---Xinhui tangerine peel cake is packed automatically, notes checking sealing effect, finished product must not seal fold, gas leakage, over hot melting, and without race limit phenomenon;
12. mounted boxs, tinning: the Xinhui tangerine peel cake product be up to the standards is loaded in box or tank, and seals;
13. cartonings: according to the requirement that product specification is uniform, by product---Xinhui tangerine peel cake loads in carton, with joint sealing rubber seal mouth;
14. product inspections: by the product produced---Xinhui tangerine peel cake is tested in strict accordance with national relevant food quality standard, safety and sanitation standard and " Xinhui tangerine peel cake production inspection procedure ", can dispatch from the factory after product is qualified, and enter market circulation link;
15. storages of finished products: by the finished product of having cased---Xinhui tangerine peel cake, is stored in ventilation, drying, clean warehouse for finished product;
16. transports: special-purpose vehicle transport Xinhui tangerine peel cake product, must not extrude shipment.
Above-mentioned technological process must be guaranteed to operate in hermetically sealed free of contamination environment, can not be subject to any pollution and bacteriological infection, and strictly produces according to international and national related food health care standard, code tissue, management and enforcement.
The Xinhui tangerine peel cake processed by preparation method of the present invention, is comparatively applicable to most of crowd and eats.
Described Xinhui tangerine peel is above edible dried orange peel, and mainly especially overseas Chinese hometown Jiangmen city newly can be peculiar for south of the Five Ridges special product, and original producton location is new meeting, with a long historyly enjoys great prestige at home and abroad, Xinhui of Guangdong Province's dried orange peel of drawing materials.Xinhui tangerine peel is except edible, and its health-care effect is more obvious.Why the present invention adopts Xinhui tangerine peel to be that primary raw material makes Xinhui tangerine peel cake, and be the health-care efficacy that will make full use of Xinhui tangerine peel herbal nature, dried orange peel nature and flavor belong to acrid, bitter, warm, return spleen, lung channel, can be eliminating dampness and eliminating phlegm, again can be warming cold phlegm, and lung cough-relieving can be declared.It has a kind of uniqueness by the delicate fragrance taste oozed out in the micro-hardship of Xinhui tangerine peel, and have health care concurrently, thus change that common biscuit in the past also exists drying usually, lack of water, many foods are difficult to the drawback that digests.
Above-described is only preferred embodiments of the present invention.It should be pointed out that to those skilled in the art, under the premise without departing from the principles of the invention, can also make some modification and improvement according to the present embodiment to the present invention, this is also considered as belonging to protection scope of the present invention.
Claims (1)
1. a preparation method for Xinhui tangerine peel cake, is characterized in that:
First, precentagewise extracts the main raw material(s) making Xinhui tangerine peel cake: wax gourd filling 48%, sugared mandarin 7%, maltose 14%, cornstarch 2%, superfine cream 1.45%, Xinhui tangerine peel 2%, improving agent of stuffing material 0.19%, moon cake tailored flour 13%, syrup 9%, vegetable oil 3.00%, appropriate interpolation white granulated sugar and food additives;
Wherein,
Described wax gourd filling is made up of wax gourd, white granulated sugar and food additives;
Described cornstarch refers to cornstarch;
Described superfine cream refers to margarine;
Described moon cake tailored flour refers to wheat flour, namely flour;
Described vegetable oil mainly soybean oil, in order to increase the soft of cake skin and mouthfeel;
Described food additives are wherein one of citric acid, potassium sorbate, potash, sodium carbonate, hydroxypropyl PASELLI EASYGEL, glycerin monostearate, dehydro sodium acetate, glucono-δ-lactone, casein sodium, the two starch adipate of acetylation, xanthans, sodium dihydrogen phosphate, sodium hydrogen phosphate;
Described improving agent of stuffing material is primarily of emulsifying agent and anticorrisive agent composition, and wherein, described emulsifying agent is the wherein a kind of of acetylation two starch adipate, glycerin monostearate, xanthans, sodium dihydrogen phosphate and sodium hydrogen phosphate; Described anticorrisive agent is the wherein one of potassium sorbate and starch Sodium Octenyl Succinate; The effect of described improving agent of stuffing material is the proterties of stable Xinhui tangerine peel fillings, thus reaches water oil balance, and guarantee that Xinhui tangerine peel cake product never degenerates within a certain period of time, not mouldy;
The second, by the Xinhui tangerine peel of processing step making below cake:
Raw material are checked and accepted: in strict accordance with national relevant food quality standard and safety and sanitation standard, work out " Xinhui tangerine peel cake raw material acceptance criteria ", and carry out an acceptance inspection according to " Xinhui tangerine peel cake raw material acceptance criteria "; 2. pre-treatment of raw material: (1) moon cake tailored flour pretreatment: moon cake tailored flour vibrates repeatedly through vibratory sieve, to reach the object of the impurity such as removing the end of a thread and part metals, each work shift at least cleans inspection 1 time to vibratory sieve; (2) egg pretreatment: first by egg clean water, after to put into chlorinity be that the disinfectant of 100-150PPM soaks and carries out disinfection for 2-3 minute, then to rinse well with clear water, carry out broken shell to it, eggshell cancels process, stand-by after clean egg stirs; (3) white granulated sugar pretreatment: through vibratory sieve process after white granulated sugar is pulverized, to remove impurity; (4) bag in: aluminizer, interior plastic uptake, deoxidation agent are before use through ozonization; 3. instrument, utensil and equipment disinfection: all instruments, utensil and equipment, comprises all devices of workbench, mixer, screen cloth, cutter, has to pass through cleaning before use, guarantees that detergent-free, disinfectant are residual; 4. fillings boiling: the primary raw materials such as wax gourd filling, maltose, sugared mandarin, Xinhui tangerine peel, food additives and improving agent of stuffing material will be comprised and all raw material weighs by recipe requirements, and mix superfine cream to increase the local flavor sense of fillings; Wherein, the effect of described improving agent of stuffing material is the proterties of stable Xinhui tangerine peel fillings, thus reaches water oil balance, and guarantee that Xinhui tangerine peel cake product never degenerates within a certain period of time, not mouldy; Also be equipped with vegetable oil and cornstarch, to increase soft, soft ripe degree and the mouthfeel of Xinhui tangerine peel fillings; And these raw material are dropped into successively boil in fillings pot and carry out the boiling of Xinhui tangerine peel fillings; 5. cake skin preparation: the primary raw material of moon cake tailored flour, vegetable oil, white granulated sugar, syrup, anticorrisive agent and all raw material are pressed recipe requirements and weigh, and feed intake successively according to technological requirement; 6. pack, shaping: manually the dough modulated, Xinhui tangerine peel fillings being sent in hopper, being shaped to Xinhui tangerine peel biscuit by automatically packing with former; 7. toasting: by the semi-finished product of forming---Xinhui tangerine peel biscuit pushes baking oven and toasts, baking temperature: 190 DEG C-250 DEG C, baking time: 18-25 minute; 8. cooling: by baked semi-finished product---Xinhui tangerine peel cake is sent between cool freezing at once, is cooled to normal temperature by Temperature fall; 9. select, fill interior plastic uptake: artificial being picked out by burned Xinhui tangerine peel cake is scrapped, and is picked out by Xinhui tangerine peel cake in irregular shape and does substandard products process, by qualified finished product---plastic uptake in Xinhui tangerine peel cake loads; 10. metal detection: all Xinhui tangerine peel cake finished products, after metal detection, just can be packed; 11. put deoxidier, automatically packaging: put on the belt by deoxidier when sealing cake, then, finished product put by deoxidier---Xinhui tangerine peel cake is packed automatically, notes checking sealing effect, finished product must not seal fold, gas leakage, over hot melting, and without race limit phenomenon; 12. mounted boxs, tinning: the Xinhui tangerine peel cake product be up to the standards is loaded in box or tank, and seals; 13. cartonings: according to the requirement that product specification is uniform, by product---Xinhui tangerine peel cake loads in carton, with joint sealing rubber seal mouth; 14. product inspections: by the product produced---Xinhui tangerine peel cake is tested in strict accordance with national relevant food quality standard, safety and sanitation standard and " Xinhui tangerine peel cake production inspection procedure ", can dispatch from the factory after product is qualified, and enter market circulation link; 15. storages of finished products: by the finished product of having cased---Xinhui tangerine peel cake, is stored in ventilation, drying, clean warehouse for finished product.
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| CN108782672A (en) * | 2018-07-28 | 2018-11-13 | 唯珍（北京）食品科技有限公司 | A kind of freezing mung bean cake and preparation method thereof |
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| CN108812769A (en) * | 2018-07-28 | 2018-11-16 | 唯珍（北京）食品科技有限公司 | A kind of freezing original flavor wife's cake and preparation method thereof |
| CN108835168A (en) * | 2018-07-28 | 2018-11-20 | 唯珍（北京）食品科技有限公司 | A kind of freezing pineapple cake and preparation method thereof |
| CN108835166A (en) * | 2018-07-28 | 2018-11-20 | 唯珍（北京）食品科技有限公司 | A kind of freezing cow tongue cake and preparation method thereof |
| CN108835167A (en) * | 2018-07-28 | 2018-11-20 | 唯珍（北京）食品科技有限公司 | A kind of freezing cocoa-nut cake and preparation method thereof |
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| CN109169789A (en) * | 2018-07-28 | 2019-01-11 | 唯珍（北京）食品科技有限公司 | A kind of freezing cream red fruit cake and preparation method thereof |
| CN109169791A (en) * | 2018-07-28 | 2019-01-11 | 唯珍（北京）食品科技有限公司 | A kind of freezing Chinese chestnut cake and preparation method thereof |
| CN109169790A (en) * | 2018-07-28 | 2019-01-11 | 唯珍（北京）食品科技有限公司 | A kind of chilled meat muffin and preparation method thereof |
| CN109258750A (en) * | 2018-07-28 | 2019-01-25 | 唯珍（北京）食品科技有限公司 | A kind of freezing chocolate center cake and preparation method thereof |
| CN111034955A (en) * | 2019-12-09 | 2020-04-21 | 惠东县华宝食品有限公司 | Winter fin paste stuffing |
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