CN106560039A - Cake and preparation method thereof - Google Patents
Cake and preparation method thereof Download PDFInfo
- Publication number
- CN106560039A CN106560039A CN201510622437.3A CN201510622437A CN106560039A CN 106560039 A CN106560039 A CN 106560039A CN 201510622437 A CN201510622437 A CN 201510622437A CN 106560039 A CN106560039 A CN 106560039A
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- toast
- white sugar
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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
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A cake is prepared by the following raw materials by weight parts: wheat material 50-66 parts, Fagopyrum tataricum fine material 15-25 parts, medium gluten material 10-20 parts, eggs 20-40 parts, white sugar 5-15 parts, salad oil 5-15 parts, emulsifier 1-5 parts, High fructose syrup 5-15 parts, cream 5-15 parts, glycerin 1-5 parts, milk powder 5-10 parts, sorbose alcohol 1-5 parts, xanthan gum 0.05 parts, Monostearin 1 part, salt 0.2 parts, essence 0.5 parts, carmine 0.5 parts, and citric acid 0.4 parts. The cake preparation method comprises the following steps: stirring, forming, baking, cooling, sterilizing, and packing. The cake is low in grease, good in taste, good looking in appearance, easy to take away, can save packing cost, and the shape can attract more consumers.
Description
Technical field
The present invention relates to food technology field, is specifically exactly a kind of cake and its processing technology.
Background technology
At present, the cake product project on market is numerous, assorted different, is the auxiliary meal of one kind tradition leisure that consumer loves to hear optimism
Food, mainly with flour, oil, sugar etc. as major ingredient, is equipped with the adjuvants such as egg product, kernel, flavoring agent, through stirring, adjusts
System, the dessert for bakeing a kind of latter made sponge, but in terms of the size of present cake, shape, organizational structure and local flavor
It is difficult to the present difference Man's Demands of real satisfaction, and the style of present cake shape generally is circular, and structure compares
It is single, it is merely able to the needs of client are met on taste, it is impossible to cross and attract more clients, and present egg in appearance
Cake easily causes extruding when storage so that cake deforms, and does not mainly form cake during cake baking
Certain shape, or the effect for bakeing is bad, it is impossible to enough so that cake forms fixed shape, and transport in cake
When, mainly considering the problem in space, the space that circular cake is taken in transport is larger, square or hexagon
Cake can be met when placing places more cakes in an equal amount of cake casing, can reduce packing cost, and
Conveniently take.
The content of the invention
It is an object of the invention to provide a kind of cake and its processing technology, this kind of cake oils and fatss are low, in good taste, beautiful appearance,
Shape more attracts clients, and conveniently takes, and saves packing cost.
The present invention solves its technical problem and is adopted the technical scheme that：A kind of cake：By the raw material system of described below weight portion
It is standby to form：Semen Tritici aestivi material 50-66 parts, Radix Et Rhizoma Fagopyri Tatarici concentrate 15-25 parts, middle muscle material 10-20 parts, egg 20-40 parts, white sugar 5-15
Part, salad oil 5-15 parts, emulsifying agent 1-5 parts, high fructose syrup 5-15 parts, butter 5-15 parts, glycerol 1-5 parts,
Milk powder 5-10 parts, Sorbitol 1-5 parts, 0.05 part of xanthan gum, 1 part of monoglyceride, 0.2 part of salt, essence 0.5
Part, 0.5 part of carmine, 0.4 part of citric acid.
A kind of processing technology of cake, including following step：
Stirring：Described proportion scale is, 15 parts of middle muscle material, 30 parts of egg, 10 parts of white sugar, 4 parts of emulsifying agent,
10 parts of high fructose syrup, 8 parts of milk powder, 3 parts of Sorbitol, 0.05 part of xanthan gum, 1 part of monoglyceride, 0.2 part of salt,
The dispensing of acquirement is stirred by 0.5 part of essence, 0.5 part of carmine, 0.4 part of citric acid, and 60-70r/min is at a slow speed
Stirring 3-4 minutes so that till middle muscle material and white sugar are completely dissolved, accelerating 160-180r/min high-speed stirred 2 minutes,
58 parts of Semen Tritici aestivi material is added, 20 parts of Radix Et Rhizoma Fagopyri Tatarici concentrate, 50-55r/min low rate mixings 1 minute are eventually adding 10 parts of salad oil,
10 parts of butter, 3 parts of glycerol, 50-55r/min low rate mixings 55 seconds obtain batter after then fully shaking up；
Molding：Mould is put forming machine carries out batter molding, and each cake batter measures 30g, stuffing material metering on each cake
8g, is initially shaped using fixed tetragon or hexagon mould；
Bakee：Toast for the first time, toast 5 minutes in 250-280 DEG C of baking box so that the temperature in cake-maker baking box is fast
Speed rises, and the moisture in cake and baking box is fully dried；Cake is taken out, Cake mold is shaped, by four sides
Shape or hexagon mould are finally shaped, and are fabricated to the tetragon with corner angle or hexagon, are then reentered into roasting
In case；Toast for second, toast in 160-170 DEG C of circulated air 3 minutes, then stop heating, wait 2 minutes,
Reuse circulated air to heat 2 minutes；Third time is toasted, and temperature control is：Get angry：One 110-120 DEG C of area, 2nd area
190-200 DEG C, three 160-165 DEG C of areas, reducing internal heat：One 90-110 DEG C of area, two 160-190 DEG C of areas, three 130-150 DEG C of areas；
Cooling：Baking pours cake into cooling line after coming out of the stove, into aseptic area, 6-8 minutes cool time；
Sterilization：Cooling cake flows into sterilization line, sterilizes 6-7 minutes；
Packaging：Product is carried out into nitrogen gas packing into packer.
The invention has the beneficial effects as follows：Compared with prior art, a kind of cake of the invention, beautiful appearance, shape are more inhaled
Draw client, and conveniently take, save packing cost, medium strength flour is used in sorting, what medium strength flour was formed in the mixture
Gluten network structure is interrupted, and in adding the material in addition to salad oil, is mixed full and uniform to material, is so toasted out
Product has fine and smooth, sliding mouth, soft, digestible feature, with traditional baking process to than the cake that the present invention is obtained
Oils and fatss are low, in good taste, it except with traditional baking cake identical characteristic in addition to, also with fine and smooth mouthfeel, and dry
The front of roasting is initially shaped by fixed tetragon or hexagon mould, carries out the final shaping, make in baking process
Demand of the different clients to cake profile must be met.
Specific embodiment
A kind of cake：It is prepared from by the raw material of described below weight portion：Semen Tritici aestivi material 50-66 parts, Radix Et Rhizoma Fagopyri Tatarici concentrate 15-25 parts,
Middle muscle material 10-20 parts, egg 20-40 parts, white sugar 5-15 parts, salad oil 5-15 parts, emulsifying agent 1-5 parts, fruit
Glucose starches 5-15 parts, butter 5-15 parts, glycerol 1-5 parts, milk powder 5-10 parts, Sorbitol 1-5 parts, xanthan
0.05 part of glue, 1 part of monoglyceride, 0.2 part of salt, 0.5 part of essence, 0.5 part of carmine, 0.4 part of citric acid.
Embodiment 1
A kind of processing technology of cake, including following step：
Stirring：Described proportion scale is, 15 parts of middle muscle material, 30 parts of egg, 10 parts of white sugar, 4 parts of emulsifying agent,
10 parts of high fructose syrup, 8 parts of milk powder, 3 parts of Sorbitol, 0.05 part of xanthan gum, 1 part of monoglyceride, 0.2 part of salt,
The dispensing of acquirement is stirred by 0.5 part of essence, 0.5 part of carmine, 0.4 part of citric acid, and 60-70r/min is at a slow speed
Stirring 3-4 minutes so that till middle muscle material and white sugar are completely dissolved, accelerating 160-180r/min high-speed stirred 2 minutes,
58 parts of Semen Tritici aestivi material is added, 20 parts of Radix Et Rhizoma Fagopyri Tatarici concentrate, 50-55r/min low rate mixings 1 minute are eventually adding 10 parts of salad oil,
10 parts of butter, 3 parts of glycerol, 50-55r/min low rate mixings 55 seconds obtain batter after then fully shaking up；
Molding：Mould is put forming machine carries out batter molding, and each cake batter measures 30g, stuffing material metering on each cake
8g, is initially shaped using fixed tetragon or hexagon mould；
Bakee：Toast for the first time, toast 5 minutes in 260 DEG C of baking box so that on temperature in cake-maker baking box is rapid
Rise, and the moisture in cake and baking box is fully dried；Take out cake, Cake mold shaped, by tetragon or
Person's hexagon mould is finally shaped, and is fabricated to the tetragon with corner angle or hexagon, is then reentered in baking box；
Toast for second, toast in 165 DEG C of circulated air 3 minutes, then stop heating, wait 2 minutes, reuse and follow
Ring wind is heated 2 minutes；Third time is toasted, and temperature control is：Get angry：One 115 DEG C of area, two 195 DEG C of areas, three 162 DEG C of areas,
Reducing internal heat：One 100 DEG C of area, two 180 DEG C of areas, three 140 DEG C of areas；
Cooling：Baking pours cake into cooling line after coming out of the stove, into aseptic area, 7 minutes cool times；
Sterilization：Cooling cake flows into sterilization line, sterilizes 6 minutes；
Packaging：Product is carried out into nitrogen gas packing into packer.
Embodiment 2
A kind of processing technology of cake, including following step：
Stirring：Described proportion scale is, 15 parts of middle muscle material, 30 parts of egg, 10 parts of white sugar, 4 parts of emulsifying agent,
10 parts of high fructose syrup, 8 parts of milk powder, 3 parts of Sorbitol, 0.05 part of xanthan gum, 1 part of monoglyceride, 0.2 part of salt,
The dispensing of acquirement is stirred by 0.5 part of essence, 0.5 part of carmine, 0.4 part of citric acid, and 60-70r/min is at a slow speed
Stirring 3-4 minutes so that till middle muscle material and white sugar are completely dissolved, accelerating 160-180r/min high-speed stirred 2 minutes,
58 parts of Semen Tritici aestivi material is added, 20 parts of Radix Et Rhizoma Fagopyri Tatarici concentrate, 50-55r/min low rate mixings 1 minute are eventually adding 10 parts of salad oil,
10 parts of butter, 3 parts of glycerol, 50-55r/min low rate mixings 55 seconds obtain batter after then fully shaking up；
Molding：Mould is put forming machine carries out batter molding, and each cake batter measures 30g, stuffing material metering on each cake
8g, is initially shaped using fixed tetragon or hexagon mould；
Bakee：Toast for the first time, toast 5 minutes in 270 DEG C of baking box so that on temperature in cake-maker baking box is rapid
Rise, and the moisture in cake and baking box is fully dried；Take out cake, Cake mold shaped, by tetragon or
Person's hexagon mould is finally shaped, and is fabricated to the tetragon with corner angle or hexagon, is then reentered in baking box；
Toast for second, toast in 166 DEG C of circulated air 3 minutes, then stop heating, wait 2 minutes, reuse and follow
Ring wind is heated 2 minutes；Third time is toasted, and temperature control is：Get angry：One 118 DEG C of area, two 197 DEG C of areas, three 162 DEG C of areas,
Reducing internal heat：One 105 DEG C of area, two 185 DEG C of areas, three 138 DEG C of areas；
Cooling：Baking pours cake into cooling line after coming out of the stove, into aseptic area, 8 minutes cool times；
Sterilization：Cooling cake flows into sterilization line, sterilizes 7 minutes；
Packaging：Product is carried out into nitrogen gas packing into packer.
Above-mentioned specific embodiment be only the present invention concrete case, the present invention scope of patent protection it is including but not limited to above-mentioned
The product form and style of specific embodiment, a kind of any cake and its processing technology for meeting claims of the present invention and
Appropriate change or modification that any person of an ordinary skill in the technical field is done to which, the patent that should all fall into the present invention are protected
Shield scope.
Claims (2)
1. a kind of cake, it is characterised in that：It is prepared from by the raw material of described below weight portion：Semen Tritici aestivi material 50-66 parts,
Radix Et Rhizoma Fagopyri Tatarici concentrate 15-25 parts, middle muscle material 10-20 parts, egg 20-40 parts, white sugar 5-15 parts, salad oil 5-15 parts,
Emulsifying agent 1-5 parts, high fructose syrup 5-15 parts, butter 5-15 parts, glycerol 1-5 parts, milk powder 5-10 parts, Pyrusussuriensiss
Sugar alcohol 1-5 parts, 0.05 part of xanthan gum, 1 part of monoglyceride, 0.2 part of salt, 0.5 part of essence, 0.5 part of carmine,
0.4 part of citric acid.
2. the processing technology of a kind of cake according to claim 1, it is characterised in that：Including following step：
Stirring：Described proportion scale is, 15 parts of middle muscle material, 30 parts of egg, 10 parts of white sugar, 4 parts of emulsifying agent,
10 parts of high fructose syrup, 8 parts of milk powder, 3 parts of Sorbitol, 0.05 part of xanthan gum, 1 part of monoglyceride, 0.2 part of salt,
The dispensing of acquirement is stirred by 0.5 part of essence, 0.5 part of carmine, 0.4 part of citric acid, and 60-70r/min is at a slow speed
Stirring 3-4 minutes so that till middle muscle material and white sugar are completely dissolved, accelerating 160-180r/min high-speed stirred 2 minutes,
58 parts of Semen Tritici aestivi material is added, 20 parts of Radix Et Rhizoma Fagopyri Tatarici concentrate, 50-55r/min low rate mixings 1 minute are eventually adding 10 parts of salad oil,
10 parts of butter, 3 parts of glycerol, 50-55r/min low rate mixings 55 seconds obtain batter after then fully shaking up；
Molding：Mould is put forming machine carries out batter molding, and each cake batter measures 30g, stuffing material metering on each cake
8g, is initially shaped using fixed tetragon or hexagon mould；
Bakee：Toast for the first time, toast 5 minutes in 250-280 DEG C of baking box so that the temperature in cake-maker baking box is fast
Speed rises, and the moisture in cake and baking box is fully dried；Cake is taken out, Cake mold is shaped, by four sides
Shape or hexagon mould are finally shaped, and are fabricated to the tetragon with corner angle or hexagon, are then reentered into roasting
In case；Toast for second, toast in 160-170 DEG C of circulated air 3 minutes, then stop heating, wait 2 minutes,
Reuse circulated air to heat 2 minutes；Third time is toasted, and temperature control is：Get angry：One 110-120 DEG C of area, 2nd area
190-200 DEG C, three 160-165 DEG C of areas, reducing internal heat：One 90-110 DEG C of area, two 160-190 DEG C of areas, three 130-150 DEG C of areas；
Cooling：Baking pours cake into cooling line after coming out of the stove, into aseptic area, 6-8 minutes cool time；
Sterilization：Cooling cake flows into sterilization line, sterilizes 6-7 minutes；
Packaging：Product is carried out into nitrogen gas packing into packer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510622437.3A CN106560039A (en) | 2015-09-26 | 2015-09-26 | Cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510622437.3A CN106560039A (en) | 2015-09-26 | 2015-09-26 | Cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106560039A true CN106560039A (en) | 2017-04-12 |
Family
ID=58485099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510622437.3A Pending CN106560039A (en) | 2015-09-26 | 2015-09-26 | Cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106560039A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212051A (en) * | 2017-06-13 | 2017-09-29 | 蚌埠市金旺食品有限公司 | A kind of preparation method for improving cake shelf-life and the close property of matter |
| 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 |
| 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 |
-
2015
- 2015-09-26 CN CN201510622437.3A patent/CN106560039A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212051A (en) * | 2017-06-13 | 2017-09-29 | 蚌埠市金旺食品有限公司 | A kind of preparation method for improving cake shelf-life and the close property of matter |
| 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 |
| 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 |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170412 |