CN105994491A - Everyday blend cake and preparation method thereof - Google Patents
Everyday blend cake and preparation method thereof Download PDFInfo
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- CN105994491A CN105994491A CN201610634030.7A CN201610634030A CN105994491A CN 105994491 A CN105994491 A CN 105994491A CN 201610634030 A CN201610634030 A CN 201610634030A CN 105994491 A CN105994491 A CN 105994491A
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides everyday blend cake and a preparation method thereof. Dried meat floss, vitamin C, calcium hydrophosphate, ferrous gluconate and the like are added in the everyday blend cake to blend nutrients, so that the nutritional ingredients of a product are balanced and reach the Chinese resident dietary reference intakes standard (for adult) recommended by Chinese Society of Nutrition. A product of the blend cake integrates the various advantages of sesame seed cake, moon cake and biscuits, namely the salt taste and the chewing feeling of the sesame seed cake, the filling feature of the moon cake, the crisp feature and the long shelf life of the biscuit, and the like. The product moisture is reduced to 10% or lower, the shelf life is as long as a year, and a consumer cannot feel bored to eat the blend cake everyday. Meanwhile, on the premise that the nutrients are balanced, the flavor and the taste of the product are guaranteed, and the blend cake has an excellent fluffy property, tastes fragrant and sweet, does not stick to a tooth, is easily accepted by the consumer, and has an excellent market prospect.
Description
Technical field
The invention belongs to food technology field, be specifically related to one and be in harmonious proportion cake and preparation method thereof everyday.
Background technology
Pie is convenient as one, tasty food, has obtained liking of masses.Existing pie, moisture is high
It is unfavorable for long term storage, such as baked cake, though it chews mouthfeel and saline taste is popular, but easily makes moist, should not preserve；Such as moon cake,
Though wide in variety, taste is various, it is product in season, and sugariness is high, adds too much preservative for extending the preservation time.Existing
Though cookies moisture less, beneficially preservation, but do not have faric abundant mouthfeel.Meanwhile, the most existing pie is still
Cookies, the problem that generally there is all nutritional imbalances, it mostly is high-energy, height/oils and fats, low-protein, vitamin C, calcium, ferrum etc. are sought
Foster cellulose content is the lowest.Owing to existing processing technology, pie or cookies are to ensure that nutritive equilibrium the most often affects product
Local flavor and mouthfeel.In order to overcome these shortcomings, playing its strong point, the present invention is to baked cake, moon cake, the production technology of the products such as cookies
Carry out Technology Integration Innovation, be allowed to product and there is its advantage, overcome the problem that it exists, it is provided that a kind of can eat everyday everyday
Mediation cake.
Summary of the invention
The technical problem to be solved exactly adds dried meat floss being in harmonious proportion in cake everyday, vitamin C, calcium hydrogen phosphate,
Ferrous gluconate etc. carry out nutrition to cookies and join also, and use sucrose ester to be in harmonious proportion so that the nutritional labeling of this product reaches
To equilibrium, meet the RNIs standard (adult) that Chinese Soclety of Nutrition is recommended.
The present invention realizes especially by techniques below scheme:
One is in harmonious proportion cake everyday, includes following components by weight: gluten flour 100 parts, dried meat floss 6 ~ 10 parts, cane sugar powder 3 ~ 5 parts,
Vegetable oil 12 ~ 16 parts, 8 ~ 12 parts of egg, vitamin C 0.02 ~ 0.05 part, calcium hydrogen phosphate 0.3 ~ 0.5 part, Ferrous gluconate
0.02 ~ 0.03 part, Sal 2 ~ 4 parts, ammonium hydrogen carbonate 0.4 ~ 0.7 part, sodium bicarbonate 0.4 ~ 0.7 part, sucrose ester 0.6 ~ 0.8 part, beans
Oil 3 ~ 5 parts, 25 ~ 30 parts of water.
Preferably, one is in harmonious proportion cake everyday, includes following components by weight: gluten flour 100 parts, dried meat floss 8 parts, sucrose
4 parts of powder, vegetable oil 15 parts, 10 parts of egg, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part,
Sal 3.0 parts, ammonium hydrogen carbonate 0.6 part, sodium bicarbonate 0.4 part, sucrose ester 0.8 part, 4 parts of soy sauce, 29 parts of water.
The cake that is everyday in harmonious proportion of the present invention is prepared by the following method:
(1) by gluten flour, cane sugar powder, vitamin C, calcium hydrogen phosphate, Ferrous gluconate, Sal, ammonium hydrogen carbonate, sodium bicarbonate
Mix homogeneously；
(2) vegetable oil, egg, sucrose ester, soy sauce and water are stirred, make grease emulsifying become emulsion；
(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；
(4) dough cover makes: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 5mm, dough cover is rolled into rod type, is cut into little jizi for making dumplings, each little dose
Son rolls into cake again；
(5) faric and molding: load to close up in cake as stuffing material using dried meat floss and pack, pressing molding；
(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time, places into 90 DEG C of temperature in baking oven and be dried to
Moisture is less than 10%；
(7) room temperature, pack it are cooled to；
Described raw material weight proportioning is: gluten flour 100 parts, dried meat floss 6 ~ 10 parts, cane sugar powder 3 ~ 5 parts, vegetable oil 12 ~ 16 parts, chicken
8 ~ 12 parts of egg, vitamin C 0.02 ~ 0.05 part, calcium hydrogen phosphate 0.3 ~ 0.5 part, Ferrous gluconate 0.02 ~ 0.03 part, Sal 2 ~
4 parts, ammonium hydrogen carbonate 0.4 ~ 0.7 part, sodium bicarbonate 0.4 ~ 0.7 part, sucrose ester 0.5 ~ 0.8 part, 3 ~ 5 parts of soy sauce, 25 ~ 30 parts of water.
The present invention has the advantage that: (1) product of the present invention has concentrated baked cake, moon cake, the respective advantage of cookies, baked cake salty
Taste and chew mouthfeel, the cored characteristic of moon cake, the advantage such as the fragility of cookies and long shelf-life.Product moisture is made to be reduced to percent
Less than ten, the shelf-life, for 1 year, is not fed up with eating everyday.(2) product of the present invention has carried out mediation preparation so that the battalion of this product
Form and point reach equilibrium, energy in every 100 grams of products: protein: oils and fats: carbohydrate: sodium: vitamin C: calcium: ferrum=
1680KJ:12g:12g:60g:400mg:20mg:160mg:3mg.Meet the Chinese residents meals that Chinese Soclety of Nutrition is recommended
Nutrition Dietary reference intakes standard (adult), nutritional labeling is denoted as every 100 grams of each nutritional labelings of product and accounts for nutrient reference value
Percentage ratio NRV% is respectively as follows: energy 20% ± 1%, protein 20% ± 1%, oils and fats 20% ± 1%, carbohydrate 20% ± 1%, sodium
20% ± 1%, Catergen 0% ± 1%, calcium 20% ± 1%, ferrum 20% ± 1%.Various main nutrient composition contained by the most every 100 grams of products
The percentage ratio accounting for nutrient reference value (NRV) is 20% ± 1%.(3) present invention solves because product carries out nutritive equilibrium and shadow
Ring product special flavour and the technical barrier of mouthfeel.
Detailed description of the invention
By described further below it will be further appreciated that the features and advantages of the invention.The embodiment provided is only right
The explanation of the inventive method, and limit remaining content that the present invention discloses never in any form.
[embodiment 1] one is in harmonious proportion cake everyday, and raw material is: gluten flour 100 parts, cane sugar powder 4 parts, vitamin C 0.03
Part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal 3.0 parts, ammonium hydrogen carbonate 0.6 part, sodium bicarbonate 0.4 part,
Vegetable oil 15 parts, 10 parts of egg, sucrose ester 0.8 part, 4 parts of soy sauce, 29 parts of water.
Making step is:
(1) by gluten flour, cane sugar powder, vitamin C, calcium hydrogen phosphate, Ferrous gluconate, Sal, ammonium hydrogen carbonate, sodium bicarbonate
Mix homogeneously；
(2) vegetable oil, egg, sucrose ester, soy sauce and water are stirred, make grease emulsifying become emulsion；
(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；
(4) dough cover makes: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 5mm, dough cover is rolled into rod type, is cut into little jizi for making dumplings, each little dose
Son rolls into cake again；
(5) faric and molding: load to close up in cake as stuffing material using dried meat floss and pack, pressing molding；
(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time, places into 90 DEG C of temperature in baking oven and be dried to
Moisture is less than 10%；
(7) room temperature, pack it are cooled to.
[embodiment 2] one is in harmonious proportion cake everyday, and raw material is: gluten flour 100 parts, cane sugar powder 4.2 parts, vitamin C 0.03
Part, calcium hydrogen phosphate 0.43 part, Ferrous gluconate 0.027 part, Sal 3.2 parts, ammonium hydrogen carbonate 0.65 part, sodium bicarbonate 0.45
Part, vegetable oil 15.2 parts, 9.6 parts of egg, sucrose ester 0.72 part, 4.8 parts of soy sauce, 28.2 parts of water.
Preparation process is same as in Example 1.
[embodiment 3] one is in harmonious proportion cake everyday, and raw material is: gluten flour 100 parts, cane sugar powder 3.8 parts, vitamin C 0.03
Part, calcium hydrogen phosphate 0.4 part, Ferrous gluconate 0.026 part, Sal 2.8 parts, ammonium hydrogen carbonate 0.58 part, sodium bicarbonate 0.45 part,
Vegetable oil 14.5 parts, 10.3 parts of egg, sucrose ester 0.75 part, 5 parts of soy sauce, 28 parts of water.
Preparation process is same as in Example 1.
[embodiment 4] sensory evaluation
For product of the present invention carry out sensation evaluation, determine product quality by 5 factors composition, i.e. form, color and luster, mouthfeel, tissue,
Impurity, to the evaluation of each factor by excellent, good, in, differ from 4 grades and evaluate, 10 people form subjective appreciation group, evaluate
Personnel are according to sensory's standard, and subjective appreciation standard is shown in Table 1, use a certain comment pair in "excellent", "fine", "moderate" and "bad"
Product quality characteristic is described, and computing formula is: total score=form 20%+ color and luster 20%+ mouthfeel 40%+ organizes 10%+ impurity 10%.
Table 1 sensory evaluation index
| Grade | Excellent (90 ~ 100) | Good (70 ~ 90) | In (50 ~ 70) | Difference (0 ~ 50) |
| Form | Decorative pattern completely clear, thickness uniformly, without concave bottom | Decorative pattern is substantially complete, thickness no significant difference | Pattern blurring, concave bottom in uneven thickness, a small amount of | Decorative pattern hardly visual, concave bottom is serious |
| Color and luster | Purple is uniform, without white lead | Purple is basically identical | Purple turns white, has white lead group | Purple is abnormal, a large amount of white lead groups |
| Mouthfeel | Fragrant and sweet, loose, do not stick to one's teeth | Fragrant and sweet, without strange taste | Sweet greasy, a little stick to one's teeth | Stick to one's teeth, sweet greasy |
| Tissue | Section porous, fine and closely woven | Section porous, fineness are uneven | Section hole is rare and not of uniform size | Section hole is rare, plastid is stiff |
| Impurity | Without greasy dirt, free from extraneous odour | Without greasy dirt | A small amount of greasy dirt, there is abnormal flavour | Greasy dirt is touched with one's hand |
Rated, the cake of mediation everyday of the embodiment of the present invention 1 ~ 3 preparation is adjusted the most clearly, thickness no significant difference, purple are uniform,
Fragrant and sweet, loose, do not stick to one's teeth, section porous, fine and closely woven, without greasy dirt and abnormal flavour, concrete scoring event is shown in Table 2:
Table 2 Analyses Methods for Sensory Evaluation Results
| Packet | Mark |
| Embodiment 1 | 96 |
| Embodiment 2 | 93 |
| Embodiment 3 | 92 |
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only comprises one
Individual independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should will say
Bright book can also form those skilled in the art permissible through appropriately combined as an entirety, the technical scheme in each embodiment
Other embodiments understood.
Claims (4)
1. one kind is in harmonious proportion cake everyday, it is characterised in that be made by the raw material of following weight portion: gluten flour 100 parts, meat
Pine 6 ~ 10 parts, cane sugar powder 3 ~ 5 parts, vegetable oil 12 ~ 16 parts, 8 ~ 12 parts of egg, vitamin C 0.02 ~ 0.05 part, calcium hydrogen phosphate 0.3
~ 0.5 part, Ferrous gluconate 0.02 ~ 0.03 part, Sal 2 ~ 4 parts, ammonium hydrogen carbonate 0.4 ~ 0.7 part, sodium bicarbonate 0.4 ~ 0.7 part,
Sucrose ester 0.5 ~ 0.8 part, 3 ~ 5 parts of soy sauce, 25 ~ 30 parts of water.
The cake that is everyday in harmonious proportion the most according to claim 1, it is characterised in that be made by the raw material of following weight portion: high
Gluten flour 100 parts, dried meat floss 8 parts, cane sugar powder 4 parts, vegetable oil 15 parts, 10 parts of egg, vitamin C 0.03 part, calcium hydrogen phosphate 0.42
Part, Ferrous gluconate 0.025 part, Sal 3.0 parts, ammonium hydrogen carbonate 0.6 part, sodium bicarbonate 0.4 part, sucrose ester 0.8 part, beans
Oil 4 parts, 29 parts of water.
The every 100 grams of each nutritional labelings of product of cake of mediation everyday the most according to claim 1 account for the percentage of nutrient reference value
It is respectively as follows: energy 20% ± 1% than NRV%, protein 20% ± 1%, oils and fats 20% ± 1%, carbohydrate 20% ± 1%, sodium 20% ±
1%, Catergen 0% ± 1%, calcium 20% ± 1%, ferrum 20% ± 1%；Various main nutrient composition contained by the most every 100 grams of products account for nutrition
The percentage ratio of element reference value (NRV) is 20% ± 1%.
The manufacture method being everyday in harmonious proportion cake the most according to claim 1, it is characterised in that comprise the following steps:
(1) by gluten flour, cane sugar powder, vitamin C, calcium hydrogen phosphate, Ferrous gluconate, Sal, ammonium hydrogen carbonate, sodium bicarbonate
Mix homogeneously；
(2) vegetable oil, egg, sucrose ester, soy sauce and water are stirred, make grease emulsifying become emulsion；
(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；
(4) dough cover makes: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 5mm, dough cover is rolled into rod type, is cut into little jizi for making dumplings, each little dose
Son rolls into cake again；
(5) faric and molding: load to close up in cake as stuffing material using dried meat floss and pack, pressing molding；
(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time, places into 90 DEG C of temperature in baking oven and be dried to
Moisture is less than 10%；
(7) room temperature, pack it are cooled to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610634030.7A CN105994491A (en) | 2016-08-05 | 2016-08-05 | Everyday blend cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610634030.7A CN105994491A (en) | 2016-08-05 | 2016-08-05 | Everyday blend cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105994491A true CN105994491A (en) | 2016-10-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610634030.7A Withdrawn CN105994491A (en) | 2016-08-05 | 2016-08-05 | Everyday blend cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112021374A (en) * | 2020-09-24 | 2020-12-04 | 唐山中宏康远科技有限公司 | Formula and processing technology of high-iron protein fiber biscuits for donation recovery |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145727A (en) * | 1995-09-22 | 1997-03-26 | 李建 | Mooncake with dried meat floss |
| CN101028066A (en) * | 2007-01-30 | 2007-09-05 | 上海大山合集团有限公司 | Sandwiched mushroom cake |
| CN101331892A (en) * | 2008-04-23 | 2008-12-31 | 珠海元朗食品有限公司 | Stuffing cookies and production method thereof |
| CN101642147A (en) * | 2008-08-09 | 2010-02-10 | 甘肃敬业农业科技有限公司 | Sunflower meringle biscuit and preparation method thereof |
| CN102578191A (en) * | 2012-03-02 | 2012-07-18 | 李延兵 | Multifunctional total-nutrient healthcare pies |
| CN103636721A (en) * | 2013-12-16 | 2014-03-19 | 福建福派园食品股份有限公司 | Dried meat floss cake and processing method thereof |
-
2016
- 2016-08-05 CN CN201610634030.7A patent/CN105994491A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145727A (en) * | 1995-09-22 | 1997-03-26 | 李建 | Mooncake with dried meat floss |
| CN101028066A (en) * | 2007-01-30 | 2007-09-05 | 上海大山合集团有限公司 | Sandwiched mushroom cake |
| CN101331892A (en) * | 2008-04-23 | 2008-12-31 | 珠海元朗食品有限公司 | Stuffing cookies and production method thereof |
| CN101642147A (en) * | 2008-08-09 | 2010-02-10 | 甘肃敬业农业科技有限公司 | Sunflower meringle biscuit and preparation method thereof |
| CN102578191A (en) * | 2012-03-02 | 2012-07-18 | 李延兵 | Multifunctional total-nutrient healthcare pies |
| CN103636721A (en) * | 2013-12-16 | 2014-03-19 | 福建福派园食品股份有限公司 | Dried meat floss cake and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112021374A (en) * | 2020-09-24 | 2020-12-04 | 唐山中宏康远科技有限公司 | Formula and processing technology of high-iron protein fiber biscuits for donation recovery |
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Application publication date: 20161012 |