CN105994530A - Nutrient cake and making method thereof - Google Patents
Nutrient cake and making method thereof Download PDFInfo
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- CN105994530A CN105994530A CN201610611270.5A CN201610611270A CN105994530A CN 105994530 A CN105994530 A CN 105994530A CN 201610611270 A CN201610611270 A CN 201610611270A CN 105994530 A CN105994530 A CN 105994530A
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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
- A21D2/08—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
Abstract
The invention provides a nutrient cake and a making method thereof. The nutrient cake is prepared from, by mass, 100-120 parts of egg liquid, 60-80 parts of white granulated sugar, 50-70 parts of low-gluten flour, 45-55 parts of edible oil, 25-35 parts of dried meat floss, 10-15 parts of yolk powder, 8-12 parts of honey, 6-8 parts of d-sorbitol solution, 6-8 parts of trehalose, 5-7 parts of compound baking powder, 5-7 parts of cake emulsifier, 1-2 parts of edible salt, 0.1-0.2 part of potassium sorbate, 0.05-0.1 part of sodium dehydroacetate and 8-10 parts of water. The nutrient cake is prepared through stirring, leavening, filling, capping, baking, decapping, demolding, cooling, sterilization, nitrogen introduction and packaging. The product is golden in color, properly salty and sweet, fine and dense in texture, thick in egg flavor, balanced in nutrition, capable of achieving healthcare including digestion promotion and immunity enhancement, capable of being absorbed by the body easily, and capable of reducing the consumption of preservative and prolonging shelf life.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of nutrition cake and preparation method thereof.
Background technology
Cake is all-ages a kind of food, it is nutritious, very popular, in present cake processing, in order to meet the various demands of people, the additive types added gets more and more, but existing and be difficult to digest, mouthfeel is the best, store the time short, without weak points such as health cares, although its taste can be made to enrich, but going the health of people and may not be beneficial to, this is unfavorable for health, along with improving constantly of people's living standard, the either nutrition of original cake or mouthfeel all can not meet the needs of modern people.
Summary of the invention
It is an object of the invention to provide a kind of nutrition cake and preparation method thereof, use methods such as adding compounding, the nitrogen gas packing of Mel, dried chicken meat floss, trehalose, potassium sorbate and dehydroactic acid sodium in cake, product color is golden yellow, salty sweet good to eat, organize fine and closely woven, egg is aromatic strongly fragrant, balanced in nutrition, also there is facilitating digestion, improve the health cares such as immunity, be suitable for absorption of human body, not only can reduce preservative consumption but also can Shelf-life.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of nutrition cake, is processed by following component and mass fraction thereof: egg liquid 100-120 part, white sugar 60-80 part, Self-raising flour 50-70 part, edible oil 45-55 part, dried meat floss 25-35 part, yolk powder 10-15 part, Mel 8-12 part, D-sorbitol solution 6-8 part, trehalose 6-8 part, compounding baking powder 5-7 part, cake oil 5-7 part, edible salt 1-2 part, potassium sorbate 0.1-0.2 part, dehydroactic acid sodium 0.05-0.1 part, water 8-10 part.
The manufacture method of a kind of nutrition cake, comprises the steps:
1) mix to dissolve by egg liquid, white sugar, yolk powder, edible salt；
2) add edible oil, Mel, D-sorbitol solution, water, potassium sorbate, dehydroactic acid sodium, trehalose, compounding baking powder, continue stirring to dissolving；
3) add Self-raising flour, dried meat floss, cake oil, stir；
4) it is delivered to the equipment of dismissing dismiss；
5) enter mould filling molding, automatically add a cover；
6) baking；
7) cool down after full-automatic capping, the demoulding, sterilization；
8) automatic nitrogen-charging gas bag dress.
According to above scheme, described egg liquid need to make Ovum Gallus domesticus album mix homogeneously with egg yolk, without residue through high-pressure filteration；Described white sugar needs preprocessed pulverizing, and Task-size Controlling is at 80-100 mesh；The stirring frequency of described step 1) is 40Hz, and the time is 3-5min.
According to above scheme, described Self-raising flour need to sieve through vibrations, makes flour activate, and screen cloth is 40-60 mesh；Described dried meat floss be chicken breast through boiling, wire drawing, cryogenic vacuum fry pine cotton shape white shredded meat pine；The stirring frequency of described step 3) is 50Hz, and the time is 4-6min.
According to above scheme, described in when dismissing, slurry temperature controls at 18-21 DEG C, and specific gravity control is at 0.60-0.65.
According to above scheme, during described mould filling molding, the stock quality in each mould controls 32.0-36.0g.
According to above scheme, described baking is carried out in full intelligent tunnel stove, and temperature of getting angry controls at 170-200 DEG C, and reducing internal heat temperature controls at 110-150 DEG C, and baking time is 27-30min.
According to above scheme, described full intelligent tunnel Lu Fenliang district: district temperature of getting angry controls at 180 DEG C, and reducing internal heat temperature controls at 125 DEG C, and baking time is 13min；2nd district temperature of getting angry controls at 190 DEG C, and reducing internal heat temperature controls at 140 DEG C, and baking time is 16min.
According to above scheme, the temperature of described cooling is 30-40 DEG C, and the time is 11-14min, and the relative humidity of cooling chamber controls at 45-55%.
According to above scheme, during described packaging, the temperature of make-up room controls at 18-25 DEG C, and relative humidity mortgage is at 40-50%；Nitrogen gas purity is more than 99.5%.
The invention has the beneficial effects as follows:
The product color of the present invention is golden yellow, salty sweet good to eat, organizing fine and closely woven, egg is aromatic strongly fragrant, and the Mel of interpolation has facilitating digestion, improve the health cares such as immunity, dried chicken meat floss is balanced in nutrition, is best suitable for absorption of human body, and trehalose not only keeps healthy but also have fresh-keeping function, the compounding consumption that not only can reduce preservative of inflated with nitrogen packaging and potassium sorbate and dehydroactic acid sodium but can Shelf-life, be a nutrient health, be suitable for the Novel cake product that most people is edible.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is illustrated.
Embodiment
1
:
The present invention provides a kind of nutrition cake and preparation method thereof, comprise the steps:
1) mixing to dissolve by egg liquid 110g, white sugar 70g, yolk powder 12g, edible salt 1.5g, stirring frequency is 40Hz, and the time is 4min；
2) add edible oil 45g, Mel 10g, D-sorbitol solution 7g, water 9g, potassium sorbate 0.15g, dehydroactic acid sodium 0.08g, trehalose 8g, compounding baking powder 6g, continue stirring to dissolving；
3) adding Self-raising flour 60g, dried meat floss 30g, cake oil 6g, stir, stirring frequency is 50Hz, and the time is 5min；
4) being delivered to the equipment of dismissing dismiss, slurry temperature controls at 19-20 DEG C, and specific gravity control is at 0.62-0.63；
5) entering mould filling molding, the stock quality in each mould controls 34.0g, automatically adds a cover；
6) toast in full intelligent tunnel stove, described full intelligent tunnel Lu Fenliang district: district temperature of getting angry controls at 180 DEG C, and reducing internal heat temperature controls at 125 DEG C, and baking time is 13min；2nd district temperature of getting angry controls at 190 DEG C, and reducing internal heat temperature controls at 140 DEG C, and baking time is 16min；
7) cool down after full-automatic capping, the demoulding, sterilization；
8) automatic nitrogen-charging gas bag dress.
Further, described egg liquid, through high-pressure filteration, makes Ovum Gallus domesticus album mix homogeneously with egg yolk, without residue；Described white sugar activates, and screen cloth is 40-60 mesh；Described dried meat floss be chicken breast through boiling, wire drawing, cryogenic vacuum fry pine cotton shape white shredded meat pine.
Further, the temperature of described cooling is 35 DEG C, and the time is 12min, and the relative humidity of cooling chamber controls 50%；The preprocessed pulverizing of described white sugar, Task-size Controlling is at 80-100 mesh；Described Self-raising flour sieves through vibrations, and when making flour fill, the temperature of make-up room controls at 20-22 DEG C, and relative humidity mortgage is 45%；Nitrogen gas purity is more than 99.5%.
Embodiment
2
:
The present invention provides a kind of nutrition cake and preparation method thereof, comprise the steps:
1) mixing to dissolve by egg liquid 100g, white sugar 60g, yolk powder 10g, edible salt 1g, stirring frequency is 40Hz, and the time is 3min.；
2) add edible oil 40g, Mel 8g, D-sorbitol solution 6g, water 8g, potassium sorbate 0.1g, dehydroactic acid sodium 0.05g, trehalose 7g, compounding baking powder 5g, continue stirring to dissolving；
3) adding Self-raising flour 50g, dried meat floss 25g, cake oil 5g, stir, stirring frequency is 50Hz, and the time is 4min；
4) being delivered to the equipment of dismissing dismiss, slurry temperature controls at 18-19 DEG C, and specific gravity control is at 0.60-0.61；
5) entering mould filling molding, the stock quality in each mould controls 32.0g, automatically adds a cover；
6) toast in full intelligent tunnel stove, described full intelligent tunnel Lu Fenliang district: district temperature of getting angry controls at 180 DEG C, and reducing internal heat temperature controls at 125 DEG C, and baking time is 13min；2nd district temperature of getting angry controls at 190 DEG C, and reducing internal heat temperature controls at 140 DEG C, and baking time is 16min；
7) cool down after full-automatic capping, the demoulding, sterilization；
8) automatic nitrogen-charging gas bag dress.
Further, described egg liquid, through high-pressure filteration, makes Ovum Gallus domesticus album mix homogeneously with egg yolk, without residue；Described white sugar activates, and screen cloth is 40-60 mesh；Described dried meat floss be chicken breast through boiling, wire drawing, cryogenic vacuum fry pine cotton shape white shredded meat pine.
Further, the temperature of described cooling is 30 DEG C, and the time is 14min, and the relative humidity of cooling chamber controls 45%；The preprocessed pulverizing of described white sugar, Task-size Controlling is at 80-100 mesh；Described Self-raising flour sieves through vibrations, and when making flour fill, the temperature of make-up room controls at 18-20 DEG C, and relative humidity mortgage is 50%；Nitrogen gas purity is more than 99.5%.
Embodiment
3
:
The present invention provides a kind of nutrition cake and preparation method thereof, comprise the steps:
1) mixing to dissolve by egg liquid 120g, white sugar 80g, yolk powder 15g, edible salt 2g, stirring frequency is 40Hz, and the time is 5min.；
2) add edible oil 50g, Mel 12g, D-sorbitol solution 8g, water 10g, potassium sorbate 0.2g, dehydroactic acid sodium 0.1g, Sargassum 10g, compounding baking powder 7g, continue stirring to dissolving；
3) adding Self-raising flour 70g, dried meat floss 35g, cake oil 7g, stir, stirring frequency is 50Hz, and the time is 6min；
4) being delivered to the equipment of dismissing dismiss, slurry temperature controls at 20-21 DEG C, and specific gravity control is at 0.64-0.65；
5) entering mould filling molding, the stock quality in each mould controls 36.0g, automatically adds a cover；
6) toast in full intelligent tunnel stove, described full intelligent tunnel Lu Fenliang district: district temperature of getting angry controls at 180 DEG C, and reducing internal heat temperature controls at 125 DEG C, and baking time is 13min；2nd district temperature of getting angry controls at 190 DEG C, and reducing internal heat temperature controls at 140 DEG C, and baking time is 16min；
7) cool down after full-automatic capping, the demoulding, sterilization；
8) automatic nitrogen-charging gas bag dress.
Further, described egg liquid, through high-pressure filteration, makes Ovum Gallus domesticus album mix homogeneously with egg yolk, without residue；Described white sugar activates, and screen cloth is 40-60 mesh；Described dried meat floss be chicken breast through boiling, wire drawing, cryogenic vacuum fry pine cotton shape white shredded meat pine.
Further, the temperature of described cooling is 40 DEG C, and the time is 11min, and the relative humidity of cooling chamber controls 55%；The preprocessed pulverizing of described white sugar, Task-size Controlling is at 80-100 mesh；Described Self-raising flour sieves through vibrations, and when making flour fill, the temperature of make-up room controls at 23-25 DEG C, and relative humidity mortgage is 40%；Nitrogen gas purity is more than 99.5%.
Above example is only in order to illustrative not limiting technical scheme, although the present invention has been described in detail by above-described embodiment, the person skilled of this area is it is understood that can modify to the present invention or replace on an equal basis, but any amendment and local without departing from spirit and scope of the invention is replaced and all should be contained in scope of the presently claimed invention.
Claims (10)
1. a nutrition cake, it is characterised in that processed by following component and mass fraction thereof: egg liquid 100-120 part, white sugar 60-80 part, Self-raising flour 50-70 part, edible oil 45-55 part, dried meat floss 25-35 part, yolk powder 10-15 part, Mel 8-12 part, D-sorbitol solution 6-8 part, trehalose 6-8 part, compounding baking powder 5-7 part, cake oil 5-7 part, edible salt 1-2 part, potassium sorbate 0.1-0.2 part, dehydroactic acid sodium 0.05-0.1 part, water 8-10 part.
2. the manufacture method of a nutrition cake, it is characterised in that comprise the steps:
1) mix to dissolve by egg liquid, white sugar, yolk powder, edible salt；
2) add edible oil, Mel, D-sorbitol solution, water, potassium sorbate, dehydroactic acid sodium, trehalose, compounding baking powder, continue stirring to dissolving；
3) add Self-raising flour, dried meat floss, cake oil, stir；
4) it is delivered to the equipment of dismissing dismiss；
5) enter mould filling molding, automatically add a cover；
6) baking；
7) cool down after full-automatic capping, the demoulding, sterilization；
8) automatic nitrogen-charging gas bag dress.
The manufacture method of nutrition cake the most according to claim 2, it is characterised in that described egg liquid need to make Ovum Gallus domesticus album mix homogeneously with egg yolk, without residue through high-pressure filteration；Described white sugar needs preprocessed pulverizing, and Task-size Controlling is at 80-100 mesh；The stirring frequency of described step 1) is 40Hz, and the time is 3-5min.
The manufacture method of nutrition cake the most according to claim 2, it is characterised in that described Self-raising flour need to sieve through vibrations, makes flour activate, and screen cloth is 40-60 mesh；Described dried meat floss be chicken breast through boiling, wire drawing, cryogenic vacuum fry pine cotton shape white shredded meat pine；The stirring frequency of described step 3) is 50Hz, and the time is 4-6min.
The manufacture method of nutrition cake the most according to claim 2, it is characterised in that described in when dismissing, slurry temperature controls at 18-21 DEG C, and specific gravity control is at 0.60-0.65.
The manufacture method of nutrition cake the most according to claim 2, it is characterised in that during described mould filling molding, the stock quality in each mould controls 32.0-36.0g.
The manufacture method of nutrition cake the most according to claim 2, it is characterised in that described baking is carried out in full intelligent tunnel stove, temperature of getting angry controls at 170-200 DEG C, and reducing internal heat temperature controls at 110-150 DEG C, and baking time is 27-30min.
The manufacture method of nutrition cake the most according to claim 7, it is characterised in that described full intelligent tunnel Lu Fenliang district: district temperature of getting angry controls at 180 DEG C, and reducing internal heat temperature controls at 125 DEG C, and baking time is 13min；2nd district temperature of getting angry controls at 190 DEG C, and reducing internal heat temperature controls at 140 DEG C, and baking time is 16min.
The manufacture method of nutrition cake the most according to claim 2, it is characterised in that the temperature of described cooling is 30-40 DEG C, the time is 11-14min, and the relative humidity of cooling chamber controls at 45-55%.
The manufacture method of nutrition cake the most according to claim 2, it is characterised in that during described packaging, the temperature of make-up room controls at 18-25 DEG C, and relative humidity controls at 40-50%；Nitrogen gas purity is more than 99.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610611270.5A CN105994530A (en) | 2016-07-30 | 2016-07-30 | Nutrient cake and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610611270.5A CN105994530A (en) | 2016-07-30 | 2016-07-30 | Nutrient cake and making method thereof |
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| CN105994530A true CN105994530A (en) | 2016-10-12 |
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| CN201610611270.5A Pending CN105994530A (en) | 2016-07-30 | 2016-07-30 | Nutrient cake and making method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242269A (en) * | 2017-08-07 | 2017-10-13 | 福建福派园食品股份有限公司 | Xylitol cake and preparation method thereof |
| CN107410422A (en) * | 2017-06-09 | 2017-12-01 | 广东民大华威饼业有限公司 | A kind of elastic cake and preparation method thereof |
| CN107897306A (en) * | 2017-12-19 | 2018-04-13 | 香港阿波罗(江门)雪糕有限公司 | One kind freezing cake |
| CN108703181A (en) * | 2018-04-19 | 2018-10-26 | 益家元品实业（厦门）有限公司 | Cake and its preparation process |
| CN109221330A (en) * | 2018-11-08 | 2019-01-18 | 徐州工程学院 | Odd Asia seed horse sweet smell cake and preparation method thereof |
| CN109479930A (en) * | 2018-12-30 | 2019-03-19 | 安徽六花庭食品有限公司 | A kind of cake and preparation method thereof with fresh and sweet egg fragrance |
| CN109566692A (en) * | 2019-01-09 | 2019-04-05 | 陕西振彰食品有限公司 | Cake embryo and its preparation process |
| CN113383810A (en) * | 2021-06-03 | 2021-09-14 | 淮南六花庭食品有限公司 | Preparation method of cake with high mouth-melting property |
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| CN102696724A (en) * | 2012-04-28 | 2012-10-03 | 邱万来 | Cake and processing process thereof |
| CN104430763A (en) * | 2014-12-11 | 2015-03-25 | 青岛德润电池材料有限公司 | Nutritional cake and processing method thereof |
| CN105454374A (en) * | 2015-11-18 | 2016-04-06 | 张立涛 | Nutritious cake |
| CN105794940A (en) * | 2016-05-27 | 2016-07-27 | 盛蕾 | Nutritional cake and making method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102696724A (en) * | 2012-04-28 | 2012-10-03 | 邱万来 | Cake and processing process thereof |
| CN104430763A (en) * | 2014-12-11 | 2015-03-25 | 青岛德润电池材料有限公司 | Nutritional cake and processing method thereof |
| CN105454374A (en) * | 2015-11-18 | 2016-04-06 | 张立涛 | Nutritious cake |
| CN105794940A (en) * | 2016-05-27 | 2016-07-27 | 盛蕾 | Nutritional cake and making method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410422A (en) * | 2017-06-09 | 2017-12-01 | 广东民大华威饼业有限公司 | A kind of elastic cake and preparation method thereof |
| CN107242269A (en) * | 2017-08-07 | 2017-10-13 | 福建福派园食品股份有限公司 | Xylitol cake and preparation method thereof |
| CN107897306A (en) * | 2017-12-19 | 2018-04-13 | 香港阿波罗(江门)雪糕有限公司 | One kind freezing cake |
| CN108703181A (en) * | 2018-04-19 | 2018-10-26 | 益家元品实业（厦门）有限公司 | Cake and its preparation process |
| CN109221330A (en) * | 2018-11-08 | 2019-01-18 | 徐州工程学院 | Odd Asia seed horse sweet smell cake and preparation method thereof |
| CN109479930A (en) * | 2018-12-30 | 2019-03-19 | 安徽六花庭食品有限公司 | A kind of cake and preparation method thereof with fresh and sweet egg fragrance |
| CN109566692A (en) * | 2019-01-09 | 2019-04-05 | 陕西振彰食品有限公司 | Cake embryo and its preparation process |
| CN113383810A (en) * | 2021-06-03 | 2021-09-14 | 淮南六花庭食品有限公司 | Preparation method of cake with high mouth-melting property |
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Application publication date: 20161012 |