CN105639432A - Fruity milk steamed cake and making method thereof - Google Patents

Abstract

The invention discloses a fruity milk steamed cake and a making method thereof and belongs to the technical field of food processing. The fruity milk steamed cake is made of, by weight, 45-55 parts of wheat flour, 40-50 parts of white granulated sugar, 55-60 parts of egg, 8-12 parts of edible plant oil, 1-3 parts of edible glucose, 5-8 parts of glucose syrup, 0.8-1.2 parts of milk powder, 0.8-1.2 parts of edible salt, 2-5 parts of cake oil, 0.08-0.12 part of baking powder, 0.05-0.08 part of potassium sorbate, 0.05-0.08 part of sodium dehydroacetate, 0.08-0.12 part of edible citric acid, 0.08-0.15 part of concentrated fruit juice. The concentrated fruit juice is added to generate fruity smell, and edible essence is not added, so that hygiene and safety of the steamed cake are guaranteed. The preparation method includes: selecting and weighing raw materials, mixing and stirring, pulping, injecting pulp, steaming, demolding and cooling, picking and packing. An improved steaming process is adopted, so that the fruity milk steamed cake is safe, hygienic and free of damage to nutritional ingredients, and original flavor of food is retained. The steamed cake made by the method is smooth in mouthfeel, mellow in texture, strong in fruity smell, rich in nutrition and popular with people at all ages.

Description

A kind of fruity milk cake steaming and preparation method thereof

Technical field

The present invention relates to food processing technology field, be specifically related to a kind of fruity milk cake steaming and preparation method thereof.

Background technology

Containing carbohydrate, protein, fat, vitamin etc. in cake, and instant, it it is one of the most edible cake of people. Tradition cake is usually by baking box baking, with egg, white sugar, flour for primary raw material, add milk, salad oil, water, cake oil, milk wet goods adjuvant, add the food additive such as shortening, baking powder again, through beating at a high speed, inflation, it is modulated into egg and sticks with paste, then pour in mould, carry out toasting the soft dessert as sponge made.

Along with developing by leaps and bounds of China's economy and improving constantly of living standards of urban and rural residents level, people need all kinds of health food, pollution-free food and nutritional health food more. The cake of general fruity adopts and adds edible essence and realize fruity, so less costly and the shelf-life is longer, but, the abuse of edible essence causes that food-safety problem frequency is existing in recent years.

At the beginning of cake gravity flow reaches China, its processing mode is baking at all times, and baking is the mode with combustion heating, promotes the physical change of material, i.e. water evaporation, makes the embrittlement such as bread, cake, is heated, variable color under the effect of heating power. Cake is after high-temperature baking, and moisture reduces, and vitamin and mineral also decline to some extent, reduce nutritive value. Although having been reported the operation of steamed cake at present, but steamed cake has often occurred sending out insufficient, uneven problem, significantly affect eating mouth feel, therefore, it is necessary that exploitation a kind of utilizes natural fruit juice to add, is of high nutritive value, safety, good mouthfeel and the few cake steaming of manufacturing process Middle nutrition component damage and preparation method thereof.

Summary of the invention

It is an object of the invention to provide a kind of fruity milk cake steaming, raw material adopts and adds concentrated fruit juice and produce fruity, without edible essence, it is ensured that cake steaming healthy and safe.The present invention also aims to provide the manufacture method of a kind of fruity milk cake steaming, adopt and improve steaming method and make, not only safety and sanitation but also do not destroy nutritional labeling, the delicious food that retaining food product is the most original. The cake steaming taste lubrication made, quality is soft, and fruity is strong, nutritious, and old children is all suitable.

In order to realize object above, the technical solution adopted in the present invention is:

A kind of fruity milk cake steaming, is made up of the raw material of following parts by weight: wheat flour 45-55 part, white sugar 40-50 part, egg 55-60 part, edible vegetable oil 8-12 part, edible glucose 1-3 part, glucose syrup 5-8 part, milk powder 0.8-1.2 part, edible salt 0.8-1.2 part, cake oil 2-5 part, baking powder 0.08-0.12 part, potassium sorbate 0.05-0.08 part, dehydroactic acid sodium 0.05-0.08 part, edible citric acid 0.08-0.12 part, concentrated fruit juice 0.08-0.15.

Further, described cake oil is by one or more the combination in D-sorbitol solution, glyceryl monostearate, glycerol. Described baking powder is at least one in sodium bicarbonate, Sodium Acid Pyrophosphate, calcium hydrogen phosphate, corn starch. Described concentrated fruit juice is one or more the combination in concentration Fructus Musae fruit juice, concentration blue berry fruit juice, concentrated strawberry fruit juice, concentration mango juice.

It addition, the preparation method of a kind of fruity milk cake steaming, comprise the following steps:

(1) raw material is weighed by following parts by weight: wheat flour 45-55 part, white sugar 40-50 part, egg 55-60 part, edible vegetable oil 8-12 part, edible glucose 1-3 part, glucose syrup 5-8 part, milk powder 0.8-1.2 part, edible salt 0.8-1.2 part, cake oil 2-5 part, baking powder 0.08-0.12 part, potassium sorbate 0.05-0.08 part, dehydroactic acid sodium 0.05-0.08 part, edible citric acid 0.08-0.12 part, concentrated fruit juice 0.08-0.15;

(2) mix and blend: edible vegetable oil, cake oil are placed in a mixing bowl, slowly stirring oils and fats to surface with rotating speed 1000 revs/min is soft condition, rear addition white sugar, edible salt, edible glucose, potassium sorbate, dehydroactic acid sodium, and with rotating speed 2000 revs/min stirring to soft surface and in fine hair shape;

(3) making beating: egg is carried out, sterilizes, process of beating eggs, it is slowly added in a mixing bowl of step (1) together with glucose syrup, edible citric acid, concentrated fruit juice, absorbed completely with rotating speed 5000 revs/min stirring to egg liquid and merged, transfer to rotating speed 10000 revs/min stirring, mixing time 2-3min, wheat flour, baking powder, milk powder mixing are sieved, it is made to be mixed into air, pouring into and adjusting rotating speed in a mixing bowl is 800 revs/min of continuation stirrings, and stirring is to can not see fecula;

(4) slip casting: by slip casting machine, the slurry accomplished fluently is carried out quantitative filling, injects in the mould of different size size;

(5) steaming: slip casting rear mold proceeds to and steams streamline and steam, and the steaming temperature being introduced into the section of steaming is 110 DEG C-120 DEG C, steaming time 3min-5min, the rear steaming temperature entering the section of steaming is 60 DEG C-70 DEG C, and steaming time is 10min-15min;

(6) demoulding cooling: the finished product demoulding steamed is processed, and enter the cooling of cooling room, cooling room temperature is 20 DEG C��25 DEG C;

(7) packaging is selected: picking out substandard product and reclaim, qualified products enter packaging process, prepare finished product.

In a kind of fruity milk cake steaming provided by the invention, adopting and with the addition of concentrated fruit juice, milk powder, without edible essence, and fruit juice can be independent interpolation, it is also possible to mixing is added, and makes multiple differently flavoured fruity, can meet the demand of different crowd. The composition of raw materials of the present invention all reaches poised state in all fields.

In the preparation method of a kind of fruity milk cake steaming provided by the invention, in step (2)-(3), the degree of dismissing of mix and blend and the speed of making beating, slurry is the key factor affecting cake quality, therefore, the ratio of mixed material, the step of mixing and the time of stirring all should reasonably control.Additionally, the manufacture method of cake steaming provided by the invention, break the roasting mode that traditional cake all adopts, utilize that improves to steam technology, steaming, streamline arranges two ends steaming temperature, the steaming temperature being introduced into the section of steaming is 110 DEG C-120 DEG C, steaming time 3min-5min, the steaming temperature of the rear entrance section of steaming is 60 DEG C-70 DEG C, steaming time is 10min-15min, can make cake rise more fully send out, sizing, solve steamed cake rise send out insufficient, uneven, problem that mouthfeel is not good enough.

Additionally, owing to steamed cake water content is higher, after steaming, immediately enter the cooling of cooling room, it is ensured that cake steaming surface dry and comfortable, and adopt vacuum packaging, effectively suppress the invasion and attack of antibacterial in air, having delayed the food apoilage because microorganism causes, fresh-keeping to cake steaming has good effect, more safety.

Accompanying drawing explanation

Accompanying drawing 1 is the preparation technology flow chart of a kind of fruity milk cake steaming of the present invention.

Detailed description of the invention

The process chart of reference accompanying drawing 1, specific as follows:

Embodiment 1

The selection of raw material: wheat flour: selecting the wheat flour being appropriate to make cake is grind with soft winter wheat to form, and its protein content is 7%-9%, and ash is the weak strength flour between 0.34%-0.38%. White sugar: select fineness relatively low and be milled to white sugar smashing fineness >=80 order. Egg: select normal standard to check and accept and next egg, it is ensured that its fresh and healthy, meet Production requirement.

Weigh raw material by weight: wheat flour 50 parts, white sugar 44 parts, 58 parts of egg, edible vegetable oil 10 parts, edible glucose 2 parts, glucose syrup 6 parts, milk powder 1 part, edible salt 1 part, D-sorbitol solution 1 part, glyceryl monostearate 1 part, glycerol 2 parts, sodium bicarbonate 0.1 part, potassium sorbate 0.06 part, 0.06 part of dehydroactic acid sodium, edible citric acid 0.1 part, concentration Fructus Musae fruit juice 0.1.

The method of being prepared as follows is prepared:

(1) mix and blend: edible vegetable oil, D-sorbitol solution, glyceryl monostearate, glycerol are placed in a mixing bowl, slowly stirring oils and fats to surface with rotating speed 1000 revs/min is soft condition, rear addition white sugar, edible salt, edible glucose, potassium sorbate, dehydroactic acid sodium, and with rotating speed 2000 revs/min stirring to soft surface and in fine hair shape;

(2) making beating: egg is carried out, sterilizes, processs of beating eggs, process of beating eggs is existing beats in little basin by egg, and 5 is portion, if being all good, then pours in bulk container, it is ensured that the freshness of egg. Afterwards the egg accomplished fluently is slowly added in a mixing bowl of step (1) together with glucose syrup, edible citric acid, concentration Fructus Musae fruit juice, absorbed completely with rotating speed 5000 revs/min stirring to egg liquid and merged, scrape the material on cylinder limit, to guarantee in cylinder and the equal mix homogeneously of material around, rear adjustment rotating speed is 10000 revs/min of stirrings, mixing time 2-3min; Wheat flour, sodium bicarbonate, milk powder mixing being sieved so that it is be mixed into air, pouring into and adjusting rotating speed in a mixing bowl is 800 revs/min of continuation stirrings, and stirring is to can not see fecula;

(3) slip casting: by slip casting machine, the slurry accomplished fluently is carried out quantitative filling, injects in the mould of different size size;

(4) steam: slip casting rear mold proceeds to and steams streamline and steam, the steaming temperature being introduced into the section of steaming is 110 DEG C-120 DEG C, steaming time 3min-5min, the steaming temperature of the rear entrance section of steaming is 60 DEG C-70 DEG C, steaming time is 10min-15min, general steamed cake to determine, depending on the classification of the size of cake and cake, the temperature and time that steam, little cake application high temperature and shorten the time, the time that extends with low temperature of thickness greatly.

(5) demoulding cooling: the finished product demoulding steamed is processed, and enter the cooling of cooling room, cooling room temperature is 20 DEG C��25 DEG C, carries out the timely demoulding, it is to avoid product shrinks, and is conducive to product moisture to distribute.

(6) packaging is selected: product is divided into certified products, recyclable product, not recyclable three classes: wherein certified products directly proceed to next procedure; Recyclable product refer to that finished product block shape is imperfect, half-cooked, overdo, weight is against regulation, there is rim charge to overflow during such as pressing mold, will classify and can add and in the product without the visible (such as granule, speckle, lump etc.) of reclaimed materials after rubbing (smashing to pieces) in time. Can not recovery article refer to all land product, burned black (burning), drip pan attaches product, pour soot into by regular channel.

Adopting vacuum packing product, longitudinal sealing and the horizontal sealing temperature of packer to be worked good with packaging speed, and the date of manufacture of printing is consistent with the quality certification and outer container, and is printed upon assigned position, check seal quality and weigh, choosing improper packing product in time; Sealing defective products folding is except repacking after packaging, and the imperfect reclaimed materials of working as of block shape processes; If being stained with that lubricating oil or land etc. is can not recovery article. Ensure during vanning that upper strata product does not exceed divider height in order to avoid crushing product, seals the product after case and to put neatly by the position specified.

Embodiment 2

The selection of raw material: wheat flour: selecting the wheat flour being appropriate to make cake is grind with soft winter wheat to form, and its protein content is 7%-9%, and ash is the weak strength flour between 0.34%-0.38%. White sugar: select fineness relatively low and be milled to white sugar smashing fineness >=80 order. Egg: select normal standard to check and accept and next egg, it is ensured that its fresh and healthy, meet Production requirement.

Weigh raw material by weight: wheat flour 45 parts, white sugar 40 parts, 55 parts of egg, edible vegetable oil 8 parts, edible glucose 1 part, glucose syrup 5 parts, milk powder 0.8 part, edible salt 0.8 part, glyceryl monostearate 1 part, glycerol 1 part, Sodium Acid Pyrophosphate 0.08 part, potassium sorbate 0.05 part, 0.05 part of dehydroactic acid sodium, edible citric acid 0.08 part, concentration mango juice 0.08.

The method of being prepared as follows is prepared:

(1) mix and blend: edible vegetable oil, glyceryl monostearate, glycerol are placed in a mixing bowl, slowly stirring oils and fats to surface with rotating speed 1000 revs/min is soft condition, rear addition white sugar, edible salt, edible glucose, potassium sorbate, dehydroactic acid sodium, and with rotating speed 2000 revs/min stirring to soft surface and in fine hair shape;

(2) making beating: egg is carried out, sterilizes, processs of beating eggs, process of beating eggs is existing beats in little basin by egg, and 5 is portion, if being all good, then pours in bulk container, it is ensured that the freshness of egg. Afterwards the egg accomplished fluently is slowly added in a mixing bowl of step (1) together with glucose syrup, edible citric acid, concentration mango juice, absorbed completely with rotating speed 5000 revs/min stirring to egg liquid and merged, scrape the material on cylinder limit, to guarantee in cylinder and the equal mix homogeneously of material around, rear adjustment rotating speed is 10000 revs/min of stirrings, mixing time 2-3min; Wheat flour, Sodium Acid Pyrophosphate, milk powder mixing being sieved so that it is be mixed into air, pouring into and adjusting rotating speed in a mixing bowl is 800 revs/min of continuation stirrings, and stirring is to can not see fecula;

(3) slip casting: by slip casting machine, the slurry accomplished fluently is carried out quantitative filling, injects in the mould of different size size;

(4) steam: slip casting rear mold proceeds to and steams streamline and steam, the steaming temperature being introduced into the section of steaming is 110 DEG C-120 DEG C, steaming time 3min-5min, the steaming temperature of the rear entrance section of steaming is 60 DEG C-70 DEG C, steaming time is 10min-15min, general steamed cake to determine, depending on the classification of the size of cake and cake, the temperature and time that steam, little cake application high temperature and shorten the time, the time that extends with low temperature of thickness greatly.

(5) demoulding cooling: the finished product demoulding steamed is processed, and enter the cooling of cooling room, cooling room temperature is 20 DEG C��25 DEG C; Carry out the timely demoulding, it is to avoid product shrinks, and is conducive to product moisture to distribute.

(6) packaging is selected: product is divided into certified products, recyclable product, not recyclable three classes: wherein certified products directly proceed to next procedure; Recyclable product refer to that finished product block shape is imperfect, half-cooked, overdo, weight is against regulation, there is rim charge to overflow during such as pressing mold, will classify and can add and in the product without the visible (such as granule, speckle, lump etc.) of reclaimed materials after rubbing (smashing to pieces) in time. Can not recovery article refer to all land product, burned black (burning), drip pan attaches product, pour soot into by regular channel.

Adopting vacuum packing product, longitudinal sealing and the horizontal sealing temperature of packer to be worked good with packaging speed, and the date of manufacture of printing is consistent with the quality certification and outer container, and is printed upon assigned position, check seal quality and weigh, choosing improper packing product in time; Sealing defective products folding is except repacking after packaging, and the imperfect reclaimed materials of working as of block shape processes; If being stained with that lubricating oil or land etc. is can not recovery article. Ensure during vanning that upper strata product does not exceed divider height in order to avoid crushing product, seals the product after case and to put neatly by the position specified.

Embodiment 3

The selection of raw material: wheat flour: selecting the wheat flour being appropriate to make cake is grind with soft winter wheat to form, and its protein content is 7%-9%, and ash is the weak strength flour between 0.34%-0.38%. White sugar: select fineness relatively low and be milled to white sugar smashing fineness >=80 order. Egg: select normal standard to check and accept and next egg, it is ensured that its fresh and healthy, meet Production requirement.

Weigh raw material by weight: wheat flour 55 parts, white sugar 50 parts, 60 parts of egg, edible vegetable oil 12 parts, edible glucose 3 parts, glucose syrup 8 parts, milk powder 1.2 parts, edible salt 1.2 parts, D-sorbitol solution 2 parts, glyceryl monostearate 1 part, glycerol 2 parts, calcium hydrogen phosphate 0.12 part, potassium sorbate 0.08 part, 0.08 part of dehydroactic acid sodium, edible citric acid 0.12 part, concentration blue berry fruit juice 0.05 part, concentration Fructus Musae fruit juice 0.1 part.

The method of being prepared as follows is prepared:

(1) mix and blend: edible vegetable oil, D-sorbitol solution, glyceryl monostearate, glycerol are placed in a mixing bowl, slowly stirring oils and fats to surface with rotating speed 1000 revs/min is soft condition, rear addition white sugar, edible salt, edible glucose, potassium sorbate, dehydroactic acid sodium, and with rotating speed 2000 revs/min stirring to soft surface and in fine hair shape;

(2) making beating: egg is carried out, sterilizes, processs of beating eggs, process of beating eggs is existing beats in little basin by egg, and 5 is portion, if being all good, then pours in bulk container, it is ensured that the freshness of egg. Afterwards the egg accomplished fluently is slowly added in a mixing bowl of step (1) together with glucose syrup, edible citric acid, concentration blue berry fruit juice, concentration Fructus Musae fruit juice, absorbed completely with rotating speed 5000 revs/min stirring to egg liquid and merged, scrape the material on cylinder limit, to guarantee in cylinder and the equal mix homogeneously of material around, rear adjustment rotating speed is 10000 revs/min of stirrings, mixing time 2-3min;Wheat flour, calcium hydrogen phosphate, milk powder mixing being sieved so that it is be mixed into air, pouring into and adjusting rotating speed in a mixing bowl is 800 revs/min of continuation stirrings, and stirring is to can not see fecula;

(3) slip casting: by slip casting machine, the slurry accomplished fluently is carried out quantitative filling, injects in the mould of different size size;

(4) steam: slip casting rear mold proceeds to and steams streamline and steam, the steaming temperature being introduced into the section of steaming is 110 DEG C-120 DEG C, steaming time 3min-5min, the steaming temperature of the rear entrance section of steaming is 60 DEG C-70 DEG C, steaming time is 10min-15min, general steamed cake to determine, depending on the classification of the size of cake and cake, the temperature and time that steam, little cake application high temperature and shorten the time, the time that extends with low temperature of thickness greatly.

(5) demoulding cooling: the finished product demoulding steamed is processed, and enter the cooling of cooling room, cooling room temperature is 20 DEG C��25 DEG C; Carry out the timely demoulding, it is to avoid product shrinks, and is conducive to product moisture to distribute.

(6) packaging is selected: product is divided into certified products, recyclable product, not recyclable three classes: wherein certified products directly proceed to next procedure; Recyclable product refer to that finished product block shape is imperfect, half-cooked, overdo, weight is against regulation, there is rim charge to overflow during such as pressing mold, will classify and can add and in the product without the visible (such as granule, speckle, lump etc.) of reclaimed materials after rubbing (smashing to pieces) in time. Can not recovery article refer to all land product, burned black (burning), drip pan attaches product, pour soot into by regular channel.

Adopting vacuum packing product, longitudinal sealing and the horizontal sealing temperature of packer to be worked good with packaging speed, and the date of manufacture of printing is consistent with the quality certification and outer container, and is printed upon assigned position, check seal quality and weigh, choosing improper packing product in time; Sealing defective products folding is except repacking after packaging, and the imperfect reclaimed materials of working as of block shape processes; If being stained with that lubricating oil or land etc. is can not recovery article. Ensure during vanning that upper strata product does not exceed divider height in order to avoid crushing product, seals the product after case and to put neatly by the position specified.

The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all any amendment, equivalent replacement and improvement etc. made within the spirit and principles in the present invention, should be included within protection scope of the present invention.

Claims (5)

1. a fruity milk cake steaming, it is characterised in that: it is made up of the raw material of following parts by weight: wheat flour 45-55 part, white sugar 40-50 part, egg 55-60 part, edible vegetable oil 8-12 part, edible glucose 1-3 part, glucose syrup 5-8 part, milk powder 0.8-1.2 part, edible salt 0.8-1.2 part, cake oil 2-5 part, baking powder 0.08-0.12 part, potassium sorbate 0.05-0.08 part, dehydroactic acid sodium 0.05-0.08 part, edible citric acid 0.08-0.12 part, concentrated fruit juice 0.08-0.15.

2. a kind of fruity milk cake steaming according to claim 1, it is characterised in that: described cake oil is by one or more the combination in D-sorbitol solution, glyceryl monostearate, glycerol.

3. a kind of fruity milk cake steaming according to claim 1, it is characterised in that: described baking powder is at least one in sodium bicarbonate, Sodium Acid Pyrophosphate, calcium hydrogen phosphate, corn starch.

4. a kind of fruity milk cake steaming according to claim 1, it is characterised in that: described concentrated fruit juice is one or more the combination in concentration Fructus Musae fruit juice, concentration blue berry fruit juice, concentrated strawberry fruit juice, concentration mango juice.

5. the preparation method of a fruity milk cake steaming, it is characterised in that: comprise the following steps:

(1) raw material is weighed by following parts by weight: wheat flour 45-55 part, white sugar 40-50 part, egg 55-60 part, edible vegetable oil 8-12 part, edible glucose 1-3 part, glucose syrup 5-8 part, milk powder 0.8-1.2 part, edible salt 0.8-1.2 part, cake oil 2-5 part, baking powder 0.08-0.12 part, potassium sorbate 0.05-0.08 part, dehydroactic acid sodium 0.05-0.08 part, edible citric acid 0.08-0.12 part, concentrated fruit juice 0.08-0.15;

(2) mix and blend: edible vegetable oil, cake oil are placed in a mixing bowl, slowly stirring oils and fats to surface with rotating speed 1000 revs/min is soft condition, rear addition white sugar, edible salt, edible glucose, potassium sorbate, dehydroactic acid sodium, and with rotating speed 2000 revs/min stirring to soft surface and in fine hair shape;

(3) making beating: egg is carried out, sterilizes, process of beating eggs, it is slowly added in a mixing bowl of step (1) together with glucose syrup, edible citric acid, concentrated fruit juice, absorbed completely with rotating speed 5000 revs/min stirring to egg liquid and merged, transfer to rotating speed 10000 revs/min stirring, mixing time 2-3min, wheat flour, baking powder, milk powder mixing are sieved, it is made to be mixed into air, pouring into and adjusting rotating speed in a mixing bowl is 800 revs/min of continuation stirrings, and stirring is to can not see fecula;

(4) slip casting: by slip casting machine, the slurry accomplished fluently is carried out quantitative filling, injects in the mould of different size size;

(5) steaming: slip casting rear mold proceeds to and steams streamline and steam, and the steaming temperature being introduced into the section of steaming is 110 DEG C-120 DEG C, steaming time 3min-5min, the rear steaming temperature entering the section of steaming is 60 DEG C-70 DEG C, and steaming time is 10min-15min;

(6) demoulding cooling: the finished product demoulding steamed is processed, and enter the cooling of cooling room, cooling room temperature is 20 DEG C��25 DEG C;

(7) packaging is selected: picking out substandard product and reclaim, qualified products enter packaging process, prepare finished product.