CN106616506A - Multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof - Google Patents
Multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof Download PDFInfo
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- CN106616506A CN106616506A CN201611151219.7A CN201611151219A CN106616506A CN 106616506 A CN106616506 A CN 106616506A CN 201611151219 A CN201611151219 A CN 201611151219A CN 106616506 A CN106616506 A CN 106616506A
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- cake
- decorative pattern
- liquid
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- 239000007788 liquid Substances 0.000 title claims abstract description 125
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000014594 pastries Nutrition 0.000 title abstract 3
- 239000003921 oil Substances 0.000 claims abstract description 39
- 235000000346 sugar Nutrition 0.000 claims abstract description 22
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 21
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 12
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 239000000845 maltitol Substances 0.000 claims abstract description 7
- 235000010449 maltitol Nutrition 0.000 claims abstract description 7
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 7
- 229940035436 maltitol Drugs 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims description 43
- 235000019198 oils Nutrition 0.000 claims description 37
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 31
- 239000008158 vegetable oil Substances 0.000 claims description 31
- 239000000194 fatty acid Substances 0.000 claims description 27
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 20
- 229930195729 fatty acid Natural products 0.000 claims description 20
- -1 methyl glycol fatty acid ester Chemical class 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 239000005720 sucrose Substances 0.000 claims description 11
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000014510 cooky Nutrition 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 5
- 238000013329 compounding Methods 0.000 claims description 5
- 150000002148 esters Chemical class 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 239000000686 essence Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 claims description 2
- 239000000576 food coloring agent Substances 0.000 claims description 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 125000000185 sucrose group Chemical group 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 125000005456 glyceride group Chemical group 0.000 claims 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 230000008021 deposition Effects 0.000 abstract 1
- 235000011850 desserts Nutrition 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 34
- 238000004519 manufacturing process Methods 0.000 description 7
- 240000008415 Lactuca sativa Species 0.000 description 6
- 235000012045 salad Nutrition 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000013038 hand mixing Methods 0.000 description 1
- 239000004816 latex Substances 0.000 description 1
- 229920000126 latex Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof. The multi-purpose cake liquid is mainly prepared by mixing the following components: 63 to 84 percent of sugar/sugar alcohol by weight, 9 to 36 percent of plant oil by weight and 1 to 7 percent of an emulsifier by weight. The total sugar content of the multi-purpose cake liquid is 85 percent by weight or lower, and the total oil content is 35 percent by weight or lower; the sugar is selected from saccharose/maltose; the sugar alcohol is selected from maltitol/sorbitol. The multi-purpose cake liquid disclosed by the invention is milky liquid containing water, sugar and oil, has the functions of swelling and puffing, can be widely applied to preparation of desserts such as all types of cakes and puff pastries, is stable in form and high in dispersivity, and cannot generate deposition and the like when stored for a long time.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of decorative pattern for multipurpose cake liquid, cake, crisp short cakes with sesame and its preparation side
Method.
Background technology
The method of traditional fabrication cake is needed egg is some, sugared, salt stirs a little, is got to and is sent out mostly, is added
After flour stirs, speed is added to send out cake oil, be eventually adding vegetable oil, milk, essence and mixed liquor.Mixeding liquid temperature is difficult the palm
Hold, then uniform with hand-mixing, it is unstable that Jing often occurs oil precipitation, cake expansive force, the complex operation and time is long, to the specialty for operating
Level requirement is high.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of decorative pattern for multipurpose cake liquid, and described decorative pattern for multipurpose cake liquid is aqueous, contains
Sugar, the emulsion liquid of oil-containing, with expansion, fluffy function, can be widely applied to the making of the sweets such as all kinds of cakes and crisp short cakes with sesame, and
And form stable, good dispersion, long storage time will not occur precipitation etc. phenomenon.
The second object of the present invention is the preparation method for providing above-mentioned decorative pattern for multipurpose cake liquid, described preparation method flow process
Simply, it is easy to operate, low cost.
The third object of the present invention is to provide a kind of cake, and described cake egg aroma is strong, and institutional framework is homogeneous,
Soft moistening mouthfeel can be for a long time kept, it is healthy and safe without preservative.
The fourth object of the present invention is the preparation method for providing above-mentioned cake, and described preparation method flow process is simple, easily
In operation, low cost.
The fifth object of the present invention is to provide a kind of cookies, and described cookies palatable crisp, formula is simple.
In order to realize object above, the invention provides technical scheme below：
A kind of decorative pattern for multipurpose cake liquid, is mainly mixed by following component：By weight,
Sugar/sugar alcohol 63-84%, vegetable oil 9-36% and emulsifying agent 1-7%；
, in below 85wt%, total oil mass is in below 35wt% for total sugar amount of the decorative pattern for multipurpose cake liquid；
The sugar is selected from sucrose/maltose；The sugar alcohol is selected from maltitol/D-sorbite.
The present invention the decorative pattern for multipurpose cake liquid be by water, sugar, oil, Starch formation a kind of homogeneous latex emulsion, with expansion,
Fluffy function, can substitute the process of dismissing during traditional cake or biscuit make, and eliminate egg liquid egg white is separated and
Substep adds the operation of sugar, therefore, the manufacture difficulty of cake and biscuit is reduced, while shortening Production Time.
Secondly as the decorative pattern for multipurpose cake liquid form stable of the present invention, can keep non-setting uniform point after long-time
Scattered characteristic, therefore range of application is wider.
Additionally, the present invention decorative pattern for multipurpose cake liquid expansion, fluffy function it is more higher than the egg liquid dismissed, can be to a greater degree
Release egg aroma, and make cake institutional framework homogeneous, permanent soft moistening mouthfeel is kept, therefore, using present invention system
The cake long shelf-life of work, fragrance and mouthfeel it is even better.
The formula of above decorative pattern for multipurpose cake liquid expansion can also further optimize：
Preferably, mixed by following component：Sucrose, maltose, D-sorbite, vegetable oil and emulsifying agent；
Preferably, the proportioning of each composition is：By weight, sucrose, maltose, D-sorbite total amount be 80-84%, plant
Oily 9-16%, emulsifying agent 4-7%；
Preferably, the proportioning of each composition is：By weight, sucrose, maltose, D-sorbite total amount be 63-84%, plant
Oily 15-36%, emulsifying agent 1-4%；
Preferably, the weight ratio of maltose, the gross weight of D-sorbite and sucrose is 35-50:29-36.
Or, mixed by following component：Maltitol, vegetable oil and emulsifying agent；And the proportioning of each composition is：Press
Weight meter, maltitol 74-84%, vegetable oil 9-21%, emulsifying agent 1-7%.
Emulsifying agent has material impact to the emulsification function and dispersiveness of decorative pattern for multipurpose cake liquid, only selects reasonable,
Expansion function can be improved.
Preferably, the emulsifying agent is selected from methyl glycol fatty acid ester, polyglyceryl fatty acid ester, mono-fatty acid glyceride, phosphorus
One or more in fat, soybean oil, it is preferably various, it is more preferably sweet by methyl glycol fatty acid ester, polyglyceryl fatty acid ester, list
Oil and fat acid esters, phosphatide and soybean oil compounding is formed.
Preferably, the emulsifying agent is consisted of the following composition：By weight, methyl glycol fatty acid ester 11-12 parts, polyglycereol
Fatty acid ester 19-20 parts, mono-fatty acid glyceride 19-20 parts, phosphatidase 1 8-35 parts and soybean oil 100-131 parts.
Preferably, in below 80wt%, total oil mass is in below 30wt% for total sugar amount of the decorative pattern for multipurpose cake liquid.
Optimization sugar amount and oil mass mainly improve the mouthfeel of cake so as to fragrant and sweet humorous one.
Preferably, also including one or more in starch, essence, food coloring.
The preparation method of decorative pattern for multipurpose cake liquid of the present invention is also critically important, suitable mixing temperature and addition sequence pair
In being formed, the high emulsion of decentralization is extremely important.For example, using following methods：
All raw materials are mixed at 80-110 DEG C；
Preferably, the method for the mixing is：First suitable quantity of water is added to be mixed and heated to 90-110 DEG C in sugar/sugar alcohol, so
After add remaining composition when being cooled to 70-85 DEG C.
As described above, the purposes of decorative pattern for multipurpose cake liquid widely, for preparing various cake, crisp short cakes with sesame or cookies.
By taking cake as an example, preferred cake production formula is：
Decorative pattern for multipurpose cake liquid mainly by mentioned earlier, egg liquid, flour, vegetable oil, cake oil are made, and described many
The addition of purposes cake liquid is 26-46wt%, preferably also containing one or more in baking powder, starch, salt, sugar, fruit；
Preferably, the flour is selected from weak strength flour, and/or middle high-strength flour；
Preferably, the addition of the decorative pattern for multipurpose cake liquid is 26-31wt%, or 38-45wt%.
There is appropriate adjustment for different taste or fluffy degree formula, such as optional formula has：
Decorative pattern for multipurpose cake liquid 35-40 parts of the present invention, egg liquid 35-40 parts, Self- raising flour 8-13 parts, Strong flour
7-11 parts, speed sends out cake liquid 1.5-2 parts, vegetable oil 4-4.5 parts；
Or, decorative pattern for multipurpose cake liquid 38-40 parts of the present invention, egg liquid 35-36 parts, Self- raising flour 8-11 parts are high
Gluten flour 9-11 parts, speed sends out cake liquid 1.5-1.7 parts, vegetable oil 4.3-4.5 parts.
Or, decorative pattern for multipurpose cake liquid 38-39 parts of the present invention, egg liquid 35-36 parts, Self- raising flour 8-10 parts are high
Gluten flour 9-10 parts, speed sends out cake liquid 1.5-1.7 parts, vegetable oil 4.3-4.5 parts.
Wherein can be：38 parts of decorative pattern for multipurpose cake liquid, 35 parts of egg liquid, 10 parts of Self- raising flour, 9 parts of Strong flour, speed is sent out
1.7 parts of cake liquid, 4.3 parts of vegetable oil.
Or, 40 parts of decorative pattern for multipurpose cake liquid, 35 parts of egg liquid, 11 parts of Self- raising flour, 9 parts of Strong flour, speed sends out cake liquid
1.7 parts, 4.3 parts of vegetable oil.
Or, 39.6 parts of decorative pattern for multipurpose cake liquid, 39.6 parts of egg liquid, 14.85 parts of starch, 2.97 parts of cake oil, vegetable oil
2.97 parts.
Or, 35.68 parts of decorative pattern for multipurpose cake liquid, 38.93 parts of egg liquid, 19.46 parts of medium strength flour, 2.43 parts of cocoa power,
Sp2.84 parts, 0.65 part of baking powder.
Or, 38.6 parts of decorative pattern for multipurpose cake liquid, 38.6 parts of egg liquid, 19.3 parts of weak strength flour, 0.39 part of salt, baking powder 0.39
Part, 2.7 parts of cake oil.
Or, 27.87 parts of decorative pattern for multipurpose cake liquid, 41.8 parts of egg liquid, 13.93 parts of middle high-strength flour, 2.44 parts of cake oil, sugar
7 parts, 3.5 parts of fruit fourth, 3.5 parts of salad oil.
Or, 26.82 parts of decorative pattern for multipurpose cake liquid, 46.94 parts of egg liquid, 18.78 parts of medium strength flour, 1.34 parts of starch, cake
2.34 parts of oil, 3.35 parts of salad oil, 0.4 part of baking powder.
Or, 31 parts of decorative pattern for multipurpose cake liquid, 46.50 parts, 15.5 parts of medium strength flour, 2.71 parts of cake oil, 3.88 parts of salad oil,
0.39 part of baking powder.
Above cake can refer to following preparation method：According to formula, all raw materials in addition to cake oil and vegetable oil are mixed
Stirring 8-15min is closed, adds cake oil and vegetable oil to mix thoroughly afterwards, then in 140-180 DEG C of baking.
Or, preferred cake production formula is：
Mainly it is made up of following component：By weight,
Decorative pattern for multipurpose cake liquid 35-40 parts of the present invention, egg liquid 35-40 parts, Self- raising flour 18-22 parts, salt 0.5-1
Part, baking powder 0.2-0.6 parts, speed sends out cake liquid 2.5-3 parts；
Preferably, decorative pattern for multipurpose cake liquid 35-38 parts of the present invention, egg liquid 35-36 parts, Self- raising flour 20-22 parts,
Salt 0.8-1 parts, baking powder 0.2-0.4 parts, speed sends out cake liquid 2.5-2.7 parts.
Can also be：Decorative pattern for multipurpose cake liquid 35-36 parts, 36 parts of egg liquid, Self- raising flour 20-21 parts, salt 0.8-0.9 parts,
Baking powder 0.2-0.3 parts, speed sends out cake liquid 2.6-2.7 parts.
Wherein can be：35 parts of decorative pattern for multipurpose cake liquid, 36 parts of egg liquid, 22 parts of Self- raising flour, 0.8 part of salt, baking powder 0.4
Part, speed sends out 2.5 parts of cake liquid.
Or, 35 parts of decorative pattern for multipurpose cake liquid, 35 parts of egg liquid, 20 parts of Self- raising flour, 1 part of salt, 0.2 part of baking powder, speed is sent out
2.7 parts of cake liquid.
The cake can refer to following preparation method：According to formula, all raw materials in addition to sending out cake liquid except speed are mixed
8-15min, adds afterwards speed to send out cake liquid and mixes thoroughly, then in 140-180 DEG C of baking.
By taking cookies as an example, formula as below can be adopted：
It is made up of described decorative pattern for multipurpose cake liquid, Strong flour, egg liquid, and the addition of the decorative pattern for multipurpose cake liquid
For 42-50wt%.
Almond powder, salt-free butter, salt can optionally be added on this basis.
Preparation method can refer to：
By the mixing of all raw materials, stir, 170 DEG C of baking 15-20 minutes.
To sum up, compared with prior art, invention achieves following technique effect：
(1) there is provided a kind of Novel cake natural additive --- decorative pattern for multipurpose cake liquid, instead of it is traditional dismiss process,
The manufacture difficulty of cake is reduced, flow process is simplified, efficiency is improve.
(2) utilize the cake that the decorative pattern for multipurpose cake liquid of the present invention makes than traditional cake in outward appearance, mouthfeel, in terms of the shelf-life
There is advantage, the cake fragrant and sweet humorous that the present invention is produced, egg aroma is strong, and institutional framework is homogeneous, can for a long time keep soft
Soft moistening mouthfeel.
(3) decorative pattern for multipurpose cake liquid is of many uses, can be used to make various sweets such as various cake, crisp short cakes with sesame, cookies.
Specific embodiment
Technical scheme is clearly and completely described below in conjunction with specific embodiment, but ability
Field technique personnel will be understood that, following described embodiment is a part of embodiment of the invention, rather than the embodiment of whole,
The present invention is merely to illustrate, and is not construed as limiting the scope of the present invention.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.Unreceipted actual conditions person in embodiment, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or instrument
Unreceipted production firm person, being can pass through the conventional products that commercially available purchase is obtained.
Embodiment 1-7
The formula such as table 1 of the decorative pattern for multipurpose cake liquid that embodiment 1-7 is provided.
Table 1
Note：Emulsifying agent used by embodiment 1-3 is methyl glycol fatty acid ester, polyglyceryl fatty acid ester, single glycerine fatty acid
(ratio is 11 to ester, phosphatide and soybean oil compounding:19:20:35:100) form, the emulsifying agent used by embodiment 4-6 is single group
Divide, respectively methyl glycol fatty acid ester, polyglyceryl fatty acid ester, mono-fatty acid glyceride；Emulsifying agent used by embodiment 7 is third
(ratio is 12 to diol fatty acid ester, polyglyceryl fatty acid ester, mono-fatty acid glyceride, phosphatide and soybean oil compounding:20:19:
18:131) form.
The preparation method of embodiment 1-7 is identical, as follows：
First add suitable quantity of water to be mixed and heated to 110 DEG C in sugar/sugar alcohol, remaining composition is added when being then cooled to 85 DEG C.
Embodiment 8-13
The formula such as table 2 of the decorative pattern for multipurpose cake liquid that embodiment 8-13 is provided.
Table 2
Note：Emulsifying agent used by table 2 is methyl glycol fatty acid ester, polyglyceryl fatty acid ester, mono-fatty acid glyceride, phosphorus
The weight such as fat and soybean oil compounding is formed.
The preparation method of embodiment 8-13 is identical, as follows：
First add suitable quantity of water to be mixed and heated to 90 DEG C in sugar/sugar alcohol, remaining composition is added when being then cooled to 50 DEG C.
Embodiment 14
A kind of formula of cake is as shown in table 3.
Table 3
| Composition | Weight compares % |
| Decorative pattern for multipurpose cake liquid (embodiment 2) | 27.87 |
| Egg liquid | 41.8 |
| Middle high-strength flour | 13.93 |
| Cake oil | 2.44 |
| Sucrose | 7 |
| Fruit fourth | 3.5 |
| Salad oil | 3.5 |
Embodiment 15
With the product that decorative pattern for multipurpose cake liquid is replaced with embodiment 6 of differing only in of embodiment 14.
Embodiment 16
Make cake：
Fill a prescription and be：
Decorative pattern for multipurpose cake liquid (embodiment 1) 38%, egg liquid 35%, Self- raising flour 10%, Strong flour 9%, speed sends out egg
Cake liquid 1.7%, vegetable oil 4.3%.
Embodiment 17
Make cake：
Fill a prescription and be：
Or, decorative pattern for multipurpose cake liquid (embodiment 3) 40%, egg liquid 35%, Self- raising flour 11%, Strong flour 9%, speed
Send out cake liquid 1.7%, vegetable oil 4.3%.
Embodiment 18
Make cake：
Fill a prescription and be：
Decorative pattern for multipurpose cake liquid (embodiment 4) 39.6%, egg liquid 39.6%, starch 14.85%, cake oil 2.97% is planted
Thing oil 2.97%.
Embodiment 19
Make cake：
Fill a prescription and be：
Decorative pattern for multipurpose cake liquid (embodiment 5) 35.68%, egg liquid 38.93%, medium strength flour 19.46%, cocoa power
2.43%, sp2.84%, baking powder 0.65%.
Embodiment 20
Make cake：
Fill a prescription and be：
Decorative pattern for multipurpose cake liquid (embodiment 7) 38.6%, egg liquid 38.6%, weak strength flour 19.3%, salt 0.39%, baking powder
0.39%, cake oil 2.7%.
Embodiment 21
Make cake：
Fill a prescription and be：
Decorative pattern for multipurpose cake liquid (embodiment 8) 26.82%, egg liquid 46.94%, medium strength flour 18.78%, starch 1.34%,
Cake oil 2.34%, salad oil 3.35%, baking powder 0.4%.
Embodiment 22
Make cake：
Fill a prescription and be：
Decorative pattern for multipurpose cake liquid (embodiment 9) 31%, 46.50%, medium strength flour 15.5%, cake oil 2.71%, salad oil
3.88%, baking powder 0.39%.
The preparation method of above example 14 to 22 is identical：
According to formula, all raw materials in addition to cake oil and vegetable oil are mixed into 8min, add afterwards cake oil and
Vegetable oil is mixed thoroughly, is then toasted about 1 hour at 180 DEG C.
Embodiment 23
Cake is made according to formula as below.
By weight percentage,
Multiplex cake liquid (embodiment 10) 38%,
Egg liquid 36%,
Self- raising flour 11%,
Strong flour 9%,
Speed sends out cake liquid 1.7%,
Vegetable oil 4.3%.
Preparation method is：
All raw materials in addition to sending out cake liquid and vegetable oil except speed are mixed into 10min, add afterwards speed send out cake liquid and
Stirring 1.5 minutes, adds vegetable oil and mixes thoroughly, then toasts 40 minutes at 180 DEG C.
Embodiment 24
Cake is made according to formula as below.
By weight percentage,
Decorative pattern for multipurpose cake liquid (embodiment 11) 38%,
Egg liquid 38%,
Self- raising flour 20.1%,
Salt 0.8%,
Baking powder 0.4%,
Speed sends out cake oil 2.7%.
Preparation method is：
All raw materials in addition to sending out cake liquid and vegetable oil except speed are mixed into 15min, add afterwards speed send out cake liquid and
Stirring 1.5 minutes, then toasts 1 hour at 140 DEG C.
Embodiment 25
Cookies are made according to formula as below：
Decorative pattern for multipurpose cake liquid (embodiment 12) 345g, egg liquid 110g, high-strength flour 300g, salt is a small amount of.
By the mixing of all raw materials, stir, 170 DEG C of baking 15-20 minutes.
Finally it should be noted that：Various embodiments above only to illustrate technical scheme, rather than a limitation；To the greatest extent
Pipe has been described in detail with reference to foregoing embodiments to the present invention, it will be understood by those within the art that：Its according to
So the technical scheme described in foregoing embodiments can be modified, either which part or all technical characteristic are entered
Row equivalent；And these modifications or replacement, do not make the essence disengaging various embodiments of the present invention technology of appropriate technical solution
The scope of scheme.
Claims (10)
1. a kind of decorative pattern for multipurpose cake liquid, it is characterised in that mainly mixed by following component：By weight,
Sugar/sugar alcohol 63-84%, vegetable oil 9-36% and emulsifying agent 1-7%；
, in below 85wt%, total oil mass is in below 35wt% for total sugar amount of the decorative pattern for multipurpose cake liquid；
The sugar is selected from sucrose/maltose；The sugar alcohol is selected from maltitol/D-sorbite.
2. decorative pattern for multipurpose cake liquid according to claim 1, it is characterised in that mixed by following component：Sucrose, maltosemalt sugar
Sugar, D-sorbite, vegetable oil and emulsifying agent；
Preferably, the proportioning of each composition is：By weight, sucrose, maltose, the total amount of D-sorbite are 80-84%, vegetable oil 9-
16%, emulsifying agent 4-7%；
Preferably, the proportioning of each composition is：By weight, sucrose, maltose, D-sorbite total amount be 63-84%, vegetable oil
15-36%, emulsifying agent 1-4%；
Preferably, the weight ratio of maltose, the gross weight of D-sorbite and sucrose is 35-50:29-36.
3. decorative pattern for multipurpose cake liquid according to claim 1, it is characterised in that mixed by following component：Maltitol,
Vegetable oil and emulsifying agent；And the proportioning of each composition is：By weight, maltitol 74-84%, vegetable oil 9-21%, emulsification
Agent 1-7%.
4. decorative pattern for multipurpose cake liquid according to claim 1 and 2, it is characterised in that total sugar amount of the decorative pattern for multipurpose cake liquid
In below 80wt%, total oil mass is in below 30wt%；
Preferably, the emulsifying agent is selected from methyl glycol fatty acid ester, polyglyceryl fatty acid ester, mono-fatty acid glyceride, phosphatide, big
One or more in soya-bean oil, it is preferably various, more preferably by methyl glycol fatty acid ester, polyglyceryl fatty acid ester, single glyceride
Fat acid esters, phosphatide and soybean oil compounding is formed；
Preferably, the emulsifying agent is consisted of the following composition：By weight, methyl glycol fatty acid ester 11-12 parts, polyglycereol fat
Acid esters 19-20 parts, mono-fatty acid glyceride 19-20 parts, phosphatidase 1 8-35 parts and soybean oil 100-131 parts；
Preferably, also including one or more in starch, essence, food coloring.
5. the preparation method of the decorative pattern for multipurpose cake liquid described in any one of claim 1-4, it is characterised in that comprise the following steps：
All raw materials are mixed at 80-110 DEG C；
Preferably, the method for the mixing is：First add suitable quantity of water to be mixed and heated to 90-110 DEG C in sugar/sugar alcohol, then drop
Remaining composition is added when temperature is to 70-85 DEG C.
6. the application of the decorative pattern for multipurpose cake liquid described in any one of claim 1-4, it is characterised in that described decorative pattern for multipurpose cake liquid
For preparing cake, crisp short cakes with sesame or cookies.
7. a kind of cake, it is characterised in that main decorative pattern for multipurpose cake liquid, egg liquid, face by described in any one of claim 1-4
Powder, vegetable oil, cake oil are made, and the addition of the decorative pattern for multipurpose cake liquid is 26-46wt%, preferably also beat containing bubble
One or more in powder, starch, salt, sugar, fruit；
Preferably, the flour is selected from weak strength flour, and/or middle high-strength flour；
Preferably, the addition of the decorative pattern for multipurpose cake liquid is 26-31wt%, or 38-45wt%.
8. the preparation method of the cake described in claim 7, it is characterised in that according to formula, will be in addition to cake oil and vegetable oil
All raw materials mix 8-15min, add cake oil and vegetable oil to mix thoroughly afterwards, then in 140-180 DEG C of baking.
9. a kind of cookies, it is characterised in that main decorative pattern for multipurpose cake liquid by described in any one of claim 1-4, Strong flour,
Egg liquid is made, and the addition of the decorative pattern for multipurpose cake liquid is 42-50wt%.
10. the preparation method of the cookies described in claims 9, it is characterised in that by all raw materials, mix, stir,
170 DEG C of baking 15-20 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611151219.7A CN106616506A (en) | 2016-12-14 | 2016-12-14 | Multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611151219.7A CN106616506A (en) | 2016-12-14 | 2016-12-14 | Multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof |
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| CN106616506A true CN106616506A (en) | 2017-05-10 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611151219.7A Pending CN106616506A (en) | 2016-12-14 | 2016-12-14 | Multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof |
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| CN108566972A (en) * | 2017-07-21 | 2018-09-25 | 天津南侨食品有限公司 | A kind of high humidity-preserving type cake fluid composition of high foaming and preparation method thereof |
| CN114144068A (en) * | 2019-04-23 | 2022-03-04 | Aak股份有限公司 | Oil-in-water structured emulsions and food products containing the same |
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| CN114144068A (en) * | 2019-04-23 | 2022-03-04 | Aak股份有限公司 | Oil-in-water structured emulsions and food products containing the same |
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