CN106912797A - The formula and its production technology of a kind of big cake - Google Patents
The formula and its production technology of a kind of big cake Download PDFInfo
- Publication number
- CN106912797A CN106912797A CN201710139488.XA CN201710139488A CN106912797A CN 106912797 A CN106912797 A CN 106912797A CN 201710139488 A CN201710139488 A CN 201710139488A CN 106912797 A CN106912797 A CN 106912797A
- Authority
- CN
- China
- Prior art keywords
- cake
- formula
- big cake
- big
- glutinous rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 238000005516 engineering process Methods 0.000 title claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 59
- 235000009566 rice Nutrition 0.000 claims abstract description 59
- 239000001814 pectin Substances 0.000 claims abstract description 30
- 235000010987 pectin Nutrition 0.000 claims abstract description 30
- 229920001277 pectin Polymers 0.000 claims abstract description 30
- 235000000832 Ayote Nutrition 0.000 claims abstract description 23
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 23
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 23
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 23
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 23
- 239000002253 acid Substances 0.000 claims abstract description 22
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 21
- 239000011734 sodium Substances 0.000 claims abstract description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 21
- 239000008158 vegetable oil Substances 0.000 claims abstract description 21
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 20
- 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 20
- 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 20
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000020357 syrup Nutrition 0.000 claims abstract description 19
- 239000006188 syrup Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000008159 sesame oil Substances 0.000 claims abstract description 14
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 14
- 241000207961 Sesamum Species 0.000 claims abstract description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000003651 drinking water Substances 0.000 claims abstract description 10
- 235000020188 drinking water Nutrition 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 239000010517 refined sesame oil Substances 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 57
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 229930091371 Fructose Natural products 0.000 claims description 15
- 239000005715 Fructose Substances 0.000 claims description 15
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound 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 description 10
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 102000007999 Nuclear Proteins Human genes 0.000 claims description 5
- 108010089610 Nuclear Proteins Proteins 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 230000004927 fusion Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000001007 puffing effect Effects 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009923 sugaring Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000001238 wet grinding Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 238000006356 dehydrogenation reaction Methods 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 230000015271 coagulation Effects 0.000 abstract description 3
- 238000005345 coagulation Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 239000000047 product Substances 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 230000032683 aging Effects 0.000 description 4
- 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 description 4
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 2
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 2
- -1 glycerol monostearate Ester Chemical class 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
Abstract
The invention discloses a kind of formula of big cake, the formula of the wherein big cake of sesame oil includes the raw material of following parts by weight proportioning：Glutinous rice flour 62%, white granulated sugar 25%, maltose 8%, vegetable oil 2 2.5%, drinking water 5%, refined sesame oil 1.5%, dehydroactic acid sodium 3/10000ths and glycerin monostearate 0.5%.The formula and its production technology of this big cake, wherein refined sesame oil 1.5% in the formula of the making big cake of sesame oil；Make pumpkin powder 3 3.5% in the formula of the big cake of pumpkin；Make Semen sesami nigrum 2% in the formula of the big cake of sesame, and the sauce of a certain proportion of apple preparation is added during big cake is made, apple jam and pectin are fused in glutinous rice together with syrup, pectin has coagulation, can keep the time lengthening of good taste to 15 days in shelf-life, substantially prolongs the firm time of big cake.
Description
Technical field
The present invention relates to food technology field, the formula and its production technology of specially a kind of big cake.
Background technology
Big cake is a kind of famous domestic flavour product, is well received by consumers.Big cake is to add glutinous rice by special
Work, and it is equipped with the product that auxiliary material is made.Existing big cake is during edible, it has been found that, big cake during preservation,
Easily dry aging, become not good to eat, compared with the big cake of firm production, taste changes with storage time, is hardened,
Tasty and refreshing property is deteriorated, and have impact on taste and flavor.Therefore, for keep this traditional handicraft and receive haulage time and transportation range
Influence, make that apart from farther client fresh, a tasty and refreshing product can be had, be badly in need of developing a kind of new anti-aging big cake life
Product method.
The content of the invention
It is an object of the invention to provide the formula and its production technology of a kind of big cake, addition is certain during making big cake
Sauce prepared by the apple of ratio, apple jam and pectin are fused in glutinous rice together with syrup, and pectin has coagulation, the party
Method can produce that storage time is longer, eat more tasty and more refreshing big cake；To solve the problems, such as to be proposed in above-mentioned background technology.
To achieve the above object, the present invention provides following technical scheme：A kind of formula of big cake, the wherein big cake of sesame oil are matched somebody with somebody
Raw material of the side including following parts by weight proportioning：Glutinous rice flour 62%, white granulated sugar 25%, maltose 8%, vegetable oil 2-2.5%, drink
With water 5%, refined sesame oil 1.5%, dehydroactic acid sodium 3/10000ths and glycerin monostearate 0.5%.
Wherein the production technology of the big cake of sesame oil, comprises the following steps：
S1：Rice dipping；After glutinous rice water is cleaned up, it is placed in 20 DEG C -25 DEG C of water and soaks 1.5-2.5 hours；
S2：Parched rice；Glutinous rice dehydration after being soaked above by warm water, dries, and it is 230-260 DEG C to be placed on temperature
Fried in pot, the time is 30-40 seconds；
S3：Crush；Fried with full-automatic rice puffing machine, mechanical crushing to 90 mesh, production obtains glutinous rice flour；
S4：Profit powder；The glutinous rice flour that production is obtained is quiet to moisture 17-19；
S5：Sugaring；Its formula includes the raw material of following parts by weight proportioning：White sugar 65%, maltose 2.5-3.5%, water
Divide 5-6%, vegetable oil 3-3.5%, ten thousand/5- of dehydroactic acid sodium 9/10000ths and glycerin monostearate 1.5-2%；Will be white
Sugar, maltose, vegetable oil, dehydroactic acid sodium and glycerin monostearate participate in certain moisture fusion and are made thick syrup；
S6：Cake processed；Glutinous rice flour will be made carries out wet-milling, is sieved together with syrup, makes cake；
S7：Addition apple jam and pectin, apple jam and pectin are merged together with syrup, are comprised the following steps：
S71：Cleaning；The apple handled well is rinsed, clean transepidermal water dries；
S72：Peel；By apple peel stripping and slicing, cut out nucleolar fraction and remove carpopodium, shred；
S73：Mashing；Fruit block after chopping is put into pulp is broken into beater；In jam add fructose, citric acid and
Pectin seasoning, wherein fructose, citric acid and pectin are matched including following parts by weight：Fructose 100g/kg, citric acid 8-12g/
Kg, pectin 10g/kg；
S74：Concentration is canned；Jam in step S73 is poured into pot, the stirring of side bevelling, concentration is worked as in warm fire heating concentration
During to solid content up to 30%, the bottling that taken the dish out of the pot when sauce liquid chilling temperature is to 60 degrees Celsius is used.
S8：Seal cake；Quiet to cake is sealed on the cake placement that will be made mould indoors, the time is 72-96 hours, temperature
At 15-20 DEG C, humid control is in 50-55 for control；
S8：Section；The quiet cake of sealing after is placed on slicer and is cut into slices, thickness is 0.8-1mm；
S10：Packaging；Finished product obtained in step S8 is placed under aseptic condition, vacuum packaging.
Preferably, the formula of the wherein big cake of pumpkin includes the raw material of following parts by weight proportioning：Glutinous rice flour 62%, white granulated sugar
25%, maltose 8%, vegetable oil 3%, drinking water 5%, pumpkin powder 3-3.5%, dehydroactic acid sodium 3/10000ths and monostearate
Glyceride 0.5%；In the production technology of the big cake of pumpkin, the S5 in the production technology of the big cake of above-mentioned sesame oil and S6 is replaced,
The step of pumpkin powder processed is added between S5 and S6 steps forms the production technology of the big cake of pumpkin；Pumpkin powder is removed the peel, is cut into slices, taken off
Water, ultramicro grinding to 120 mesh.
Preferably, wherein the big cake formula of sesame includes the raw material of following parts by weight proportioning：Glutinous rice flour 62%, white granulated sugar
25%, maltose 8%, vegetable oil 3%, drinking water 5%, Semen sesami nigrum 2%, dehydroactic acid sodium 3/10000ths and glycerol monostearate
Ester 0.5%；In the production technology of the big cake of sesame, the S6 in the production technology of the big cake of above-mentioned sesame oil is replaced, in S6 steps
Between add sesame formed the big cake of sesame production technology.
The beneficial effects of the invention are as follows：The formula and its production technology of the big cake, the formula of big cake include glutinous rice flour 62%,
White granulated sugar 25%, maltose 8%, vegetable oil 2-2.5%, drinking water 5%, dehydroactic acid sodium 3/10000ths and glycerol monostearate
Ester 0.5%；Wherein make refined sesame oil 1.5% in the formula of the big cake of sesame oil；Make pumpkin powder 3- in the formula of the big cake of pumpkin
3.5%；Semen sesami nigrum 2% in the formula of the big cake of sesame is made, and a certain proportion of apple system is added during big cake is made
Standby sauce, apple jam and pectin are fused in glutinous rice together with syrup, and pectin has coagulation, can be kept in the shelf-life
The time lengthening of good taste substantially prolongs the firm time of big cake to 15 days.
Specific embodiment
Below in conjunction with embodiments of the invention, the technical scheme in the embodiment of the present invention is clearly and completely retouched
State, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based on the present invention
In embodiment, the every other implementation that those of ordinary skill in the art are obtained under the premise of creative work is not made
Example, belongs to the scope of protection of the invention.
Embodiment 1：
A kind of formula of the big cake of sesame oil, the formula of the wherein big cake of sesame oil includes the raw material of following parts by weight proportioning：Glutinous rice
Powder 62%, white granulated sugar 25%, maltose 8%, vegetable oil 2-2.5%, drinking water 5%, refined sesame oil 1.5%, dehydroactic acid sodium
3/10000ths and glycerin monostearate 0.5%.
Wherein the production technology of the big cake of sesame oil, comprises the following steps：
The first step：Rice dipping；After glutinous rice water is cleaned up, immersion 1.5-2.5 is small in being placed on 20 DEG C -25 DEG C of water
When；
Second step：Parched rice；Glutinous rice dehydration after being soaked above by warm water, dries, and is placed on temperature for 230-260 DEG C
Pot in fry, the time be 30-40 seconds；
3rd step：Crush；Fried with full-automatic rice puffing machine, mechanical crushing to 90 mesh, production obtains glutinous rice flour；
4th step：Profit powder；The glutinous rice flour that production is obtained is quiet to moisture 17-19；
5th step：Sugaring；Its formula includes the raw material of following parts by weight proportioning：White sugar 65%, maltose 2.5-
3.5%, moisture 5-6%, vegetable oil 3-3.5%, ten thousand/5- of dehydroactic acid sodium 9/10000ths and glycerin monostearate 1.5-
2%；By white sugar, maltose, vegetable oil, dehydroactic acid sodium and glycerin monostearate participate in the fusion of certain moisture be made it is thick
Syrup；
6th step：Cake processed；Glutinous rice flour will be made carries out wet-milling, is sieved together with syrup, makes cake；
7th step：Addition apple jam and pectin, apple jam and pectin are merged together with syrup, are comprised the following steps：
One：Cleaning；The apple handled well is rinsed, clean transepidermal water dries；
Secondly：Peel；By apple peel stripping and slicing, cut out nucleolar fraction and remove carpopodium, shred；
Thirdly：Mashing；Fruit block after chopping is put into pulp is broken into beater；Fructose, citric acid are added in jam
With pectin seasoning, wherein fructose, citric acid and pectin include following parts by weight proportioning：Fructose 100g/kg, citric acid 8-12g/
Kg, pectin 10g/kg；
It four：Concentration is canned；Jam in step S73 is poured into pot, the stirring of side bevelling, warm fire heating concentration, when dense
When being reduced to solid content up to 30%, the bottling that taken the dish out of the pot when sauce liquid chilling temperature is to 60 degrees Celsius is used.
8th step：Seal cake；It is quiet on the cake placement that will be made mould indoors that to cake is sealed, the time is 72-96 hours,
, at 15-20 DEG C, humid control is in 50-55 for temperature control；
9th step：Section；The quiet cake of sealing after is placed on slicer and is cut into slices, thickness is 0.8-1mm；
Tenth step：Packaging；Finished product obtained in step S8 is placed under aseptic condition, vacuum packaging.
Embodiment 2
A kind of formula of the big cake of pumpkin, the formula of the wherein big cake of pumpkin includes the raw material of following parts by weight proportioning：Glutinous rice
Powder 62%, white granulated sugar 25%, maltose 8%, vegetable oil 3%, drinking water 5%, pumpkin powder 3-3.5%, dehydroactic acid sodium is very much
3 and glycerin monostearate 0.5%.
Wherein the production technology of the big cake of pumpkin, comprises the following steps：
The first step：Rice dipping；After glutinous rice water is cleaned up, immersion 1.5-2.5 is small in being placed on 20 DEG C -25 DEG C of water
When；
Second step：Parched rice；Glutinous rice dehydration after being soaked above by warm water, dries, and is placed on temperature for 230-260 DEG C
Pot in fry, the time be 30-40 seconds；
3rd step：Crush；Fried with full-automatic rice puffing machine, mechanical crushing to 90 mesh, production obtains glutinous rice flour；
4th step：Profit powder；The glutinous rice flour that production is obtained is quiet to moisture 17-19；
5th step：Sugaring；Its formula includes the raw material of following parts by weight proportioning：White sugar 65%, maltose 2.5-
3.5%, moisture 5-6%, vegetable oil 3-3.5%, ten thousand/5- of dehydroactic acid sodium 9/10000ths and glycerin monostearate 1.5-
2%；By white sugar, maltose, vegetable oil, dehydroactic acid sodium and glycerin monostearate participate in the fusion of certain moisture be made it is thick
Syrup；
6th step：Pumpkin powder processed：Pumpkin is removed the peel, is cut into slices, dehydration, the mesh of ultramicro grinding 120；
7th step：Cake processed；Pumpkin powder, wet-milling will be made to be sieved together with syrup, cake will be made；
8th step：Addition apple jam and pectin, apple jam and pectin are merged together with syrup, are comprised the following steps：
One：Cleaning；The apple handled well is rinsed, clean transepidermal water dries；
Secondly：Peel；By apple peel stripping and slicing, cut out nucleolar fraction and remove carpopodium, shred；
Thirdly：Mashing；Fruit block after chopping is put into pulp is broken into beater；Fructose, citric acid are added in jam
With pectin seasoning, wherein fructose, citric acid and pectin include following parts by weight proportioning：Fructose 100g/kg, citric acid 8-12g/
Kg, pectin 10g/kg；
It four：Concentration is canned；Jam in step S73 is poured into pot, the stirring of side bevelling, warm fire heating concentration, when dense
When being reduced to solid content up to 30%, the bottling that taken the dish out of the pot when sauce liquid chilling temperature is to 60 degrees Celsius is used.
9th step：Seal cake；It is quiet on the cake placement that will be made mould indoors that to cake is sealed, the time is 72-96 hours,
, at 15-20 DEG C, humid control is in 50-55 for temperature control；
Tenth step：Section；The quiet cake of sealing after is placed on slicer and is cut into slices, thickness is 0.8-1mm；
11st step：Packaging；Finished product obtained in step S8 is placed under aseptic condition, vacuum packaging.
Embodiment 3：
A kind of formula of the big cake of sesame, the formula of the wherein big cake of sesame includes the raw material of following parts by weight proportioning：Glutinous rice
Powder 62%, white granulated sugar 25%, maltose 8%, vegetable oil 3%, drinking water 5%, Semen sesami nigrum 2%, the He of dehydroactic acid sodium 3/10000ths
Glycerin monostearate 0.5%.
Wherein the production technology of the big cake of sesame, comprises the following steps：
The first step：Rice dipping；After glutinous rice water is cleaned up, immersion 1.5-2.5 is small in being placed on 20 DEG C -25 DEG C of water
When；
Second step：Parched rice；Glutinous rice dehydration after being soaked above by warm water, dries, and is placed on temperature for 230-260 DEG C
Pot in fry, the time be 30-40 seconds；
3rd step：Crush；Fried with full-automatic rice puffing machine, mechanical crushing to 90 mesh, production obtains glutinous rice flour；
4th step：Profit powder；The glutinous rice flour that production is obtained is quiet to moisture 17-19；
5th step：Sugaring；Its formula includes the raw material of following parts by weight proportioning：White sugar 65%, maltose 2.5-
3.5%, moisture 5-6%, vegetable oil 3-3.5%, ten thousand/5- of dehydroactic acid sodium 9/10000ths and glycerin monostearate 1.5-
2%；By white sugar, maltose, vegetable oil, dehydroactic acid sodium and glycerin monostearate participate in the fusion of certain moisture be made it is thick
Syrup；
6th step：Cake processed；Semen sesami nigrum, wet-milling are sieved together with syrup, cake is made；
7th step：Addition apple jam and pectin, apple jam and pectin are merged together with syrup, are comprised the following steps：
One：Cleaning；The apple handled well is rinsed, clean transepidermal water dries；
Secondly：Peel；By apple peel stripping and slicing, cut out nucleolar fraction and remove carpopodium, shred；
Thirdly：Mashing；Fruit block after chopping is put into pulp is broken into beater；Fructose, citric acid are added in jam
With pectin seasoning, wherein fructose, citric acid and pectin include following parts by weight proportioning：Fructose 100g/kg, citric acid 8-12g/
Kg, pectin 10g/kg；
It four：Concentration is canned；Jam in step S73 is poured into pot, the stirring of side bevelling, warm fire heating concentration, when dense
When being reduced to solid content up to 30%, the bottling that taken the dish out of the pot when sauce liquid chilling temperature is to 60 degrees Celsius is used.
8th step：Seal cake；It is quiet on the cake placement that will be made mould indoors that to cake is sealed, the time is 72-96 hours,
, at 15-20 DEG C, humid control is in 50-55 for temperature control；
9th step：Section；The quiet cake of sealing after is placed on slicer and is cut into slices, thickness is 0.8-1mm；
Tenth step：Packaging；Finished product obtained in step S8 is placed under aseptic condition, vacuum packaging.
Embodiment effect：The above-mentioned finished product being made is packed by full-automatic slicing machine section (each sample 500g), is put
Put under room temperature condition, it is 9 days to be detected by product control person, observe discovery firm time.Glutinous rice is in essence a kind of for carbon water
, there is hydrogen bond in the material of compound, the presence of these hydrogen bonds so that glutinous rice is harder between molecule, lack elasticity, machinability
It is bad；Can also influence mouthfeel in addition.
Selection small molecule acid (lactic acid, vinegar, malic acid, tartaric acid) in the present invention as hydrogen bond receptor, when itself and glutinous rice
In starch contact when, the structure and property of starch can be changed to a certain extent, with the increasing of small molecule acid solutions
Plus, the hydrolysis degree of starch also gradually increases in glutinous rice, so as to be conducive to the hydrolysis and dispersion of amylopectin in starch so that glutinous
The ageing resistace of starch is improved in rice.After the ageing resistace of starch increases in glutinous rice, with itself and subsequent preparation process
The middle anti-hardening syrup for using is combined, and the ageing resistace of the big cake in Funing County of preparation is significantly improved.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding can carry out various changes, modification, replacement to these embodiments without departing from the principles and spirit of the present invention
And modification, the scope of the present invention be defined by the appended.
Claims (3)
1. a kind of formula of big cake, it is characterised in that the formula of the wherein big cake of sesame oil includes the raw material of following parts by weight proportioning：
Glutinous rice flour 62%, white granulated sugar 25%, maltose 8%, vegetable oil 2-2.5%, drinking water 5%, refined sesame oil 1.5%, dehydrogenation second
Sour sodium 3/10000ths and glycerin monostearate 0.5%.
Wherein the production technology of the big cake of sesame oil, comprises the following steps：
S1：Rice dipping；After glutinous rice water is cleaned up, it is placed in 20 DEG C -25 DEG C of water and soaks 1.5-2.5 hours；
S2：Parched rice；Glutinous rice dehydration after being soaked above by warm water, dries, and is placed on clear in the pot that temperature is 230-260 DEG C
Fry, the time is 30-40 seconds；
S3：Crush；Fried with full-automatic rice puffing machine, mechanical crushing to 90 mesh, production obtains glutinous rice flour；
S4：Profit powder；The glutinous rice flour that production is obtained is quiet to moisture 17-19；
S5：Sugaring；Its formula includes the raw material of following parts by weight proportioning：White sugar 65%, maltose 2.5-3.5%, moisture 5-
6%, vegetable oil 3-3.5%, ten thousand/5- of dehydroactic acid sodium 9/10000ths and glycerin monostearate 1.5-2%；By white sugar, wheat
Bud sugar, vegetable oil, dehydroactic acid sodium and glycerin monostearate participate in certain moisture fusion and are made thick syrup；
S6：Cake processed；Glutinous rice flour will be made carries out wet-milling, is sieved together with syrup, makes cake；
S7：Addition apple jam and pectin, apple jam and pectin are merged together with syrup, are comprised the following steps：
S71：Cleaning；The apple handled well is rinsed, clean transepidermal water dries；
S72：Peel；By apple peel stripping and slicing, cut out nucleolar fraction and remove carpopodium, shred；
S73：Mashing；Fruit block after chopping is put into pulp is broken into beater；Fructose, citric acid and pectin are added in jam
Seasoning, wherein fructose, citric acid and pectin are matched including following parts by weight：Fructose 100g/kg, citric acid 8-12g/kg, fruit
Glue 10g/kg；
S74：Concentration is canned；Jam in step S73 is poured into pot, the stirring of side bevelling, warm fire heating concentration is solid when being concentrated into
When shape thing is up to 30%, the bottling that taken the dish out of the pot when sauce liquid chilling temperature is to 60 degrees Celsius is used.
S8：Seal cake；Quiet to cake is sealed on the cake placement that will be made mould indoors, the time is 72-96 hours, temperature control
At 15-20 DEG C, humid control is in 50-55；
S9：Section；The quiet cake of sealing after is placed on slicer and is cut into slices, thickness is 0.8-1mm；
S10：Packaging；Finished product obtained in step S8 is placed under aseptic condition, vacuum packaging.
2. the formula of a kind of big cake according to claim 1, it is characterised in that wherein the formula of the big cake of pumpkin includes following
The raw material of parts by weight proportioning：Glutinous rice flour 62%, white granulated sugar 25%, maltose 8%, vegetable oil 3%, drinking water 5%, pumpkin powder
3-3.5%, dehydroactic acid sodium 3/10000ths and glycerin monostearate 0.5%；In the production technology of the big cake of pumpkin, will be above-mentioned
S5 and S6 in the production technology of the big cake of sesame oil are replaced, and formation pumpkin is big the step of addition pumpkin powder processed between S5 and S6 steps
The production technology of cake；Pumpkin powder is removed the peel, is cut into slices, dehydration, ultramicro grinding to 120 mesh.
3. the formula of a kind of big cake according to claim 1, it is characterised in that wherein the big cake formula of sesame includes following heavy
The raw material of amount number proportioning：Glutinous rice flour 62%, white granulated sugar 25%, maltose 8%, vegetable oil 3%, drinking water 5%, Semen sesami nigrum
2%, dehydroactic acid sodium 3/10000ths and glycerin monostearate 0.5%；In the production technology of the big cake of sesame, by above-mentioned sesame oil
S6 in the production technology of big cake is replaced, in the S6 steps between add sesame to form the production technology of the big cake of sesame.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710139488.XA CN106912797A (en) | 2017-03-10 | 2017-03-10 | The formula and its production technology of a kind of big cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710139488.XA CN106912797A (en) | 2017-03-10 | 2017-03-10 | The formula and its production technology of a kind of big cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106912797A true CN106912797A (en) | 2017-07-04 |
Family
ID=59461736
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710139488.XA Pending CN106912797A (en) | 2017-03-10 | 2017-03-10 | The formula and its production technology of a kind of big cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106912797A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041432A (en) * | 2017-12-19 | 2018-05-18 | 福建农林大学 | A kind of manufacture craft of tea perfume cake |
| CN108936233A (en) * | 2018-05-31 | 2018-12-07 | 贵州鸿霖农业科技有限公司 | A kind of flavor Hericium erinaceus glutinous rice cakes and preparation method thereof |
| CN109105738A (en) * | 2018-08-31 | 2019-01-01 | 遂宁市江正品蓬溪姜糕有限公司 | A kind of method of enzymatic conversion glutinous rice preparation Pengxi ginger cake |
| CN112056503A (en) * | 2020-09-11 | 2020-12-11 | 江苏欧尼亚食品有限公司 | Preparation process for producing big cakes |
| CN113068803A (en) * | 2021-04-30 | 2021-07-06 | 梅州市华兴隆食品有限公司 | Preparation process of glutinous rice cake |
-
2017
- 2017-03-10 CN CN201710139488.XA patent/CN106912797A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041432A (en) * | 2017-12-19 | 2018-05-18 | 福建农林大学 | A kind of manufacture craft of tea perfume cake |
| CN108936233A (en) * | 2018-05-31 | 2018-12-07 | 贵州鸿霖农业科技有限公司 | A kind of flavor Hericium erinaceus glutinous rice cakes and preparation method thereof |
| CN109105738A (en) * | 2018-08-31 | 2019-01-01 | 遂宁市江正品蓬溪姜糕有限公司 | A kind of method of enzymatic conversion glutinous rice preparation Pengxi ginger cake |
| CN112056503A (en) * | 2020-09-11 | 2020-12-11 | 江苏欧尼亚食品有限公司 | Preparation process for producing big cakes |
| CN113068803A (en) * | 2021-04-30 | 2021-07-06 | 梅州市华兴隆食品有限公司 | Preparation process of glutinous rice cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106912797A (en) | The formula and its production technology of a kind of big cake | |
| CN101273746B (en) | Non-sulfur low-sugar Prunus humilis preserved fruits and method for preparing the same | |
| CN108576558B (en) | Leaf-like glutinous rice cake and industrial processing production method thereof | |
| CN103931978A (en) | Heat-resisting baking fruit jam | |
| CN102283352A (en) | Method for processing tea-flavor rice crust | |
| CN101292698B (en) | Method for preparing coconut inspirator preserved fruit | |
| CN112471456A (en) | Process for processing healthy betel nut | |
| CN107960518A (en) | A kind of biological enzyme formulation processing method of no preserved fruit containing no sugar product | |
| CN103070282A (en) | Fresh potato sachima and processing method thereof | |
| KR101704881B1 (en) | Manufacturing method of the rice for popped rice using fruit or vegetable | |
| KR20170049774A (en) | Kimchi fermented by using rice koji and manufacturing method therof | |
| JP6112441B2 (en) | Sweet potato processed food and method for producing sweet potato processed food | |
| CN107821548A (en) | A kind of multilayer fruit biscuit and preparation method thereof | |
| DE60312392T2 (en) | METHOD FOR IMPROVING THE HYDRATION OF PASTA AND FOR PREPARING THE PASTA PRODUCTS | |
| KR20160050290A (en) | Method for making gochujang with lotus | |
| CN102972612A (en) | Olive cake slice and processing method thereof | |
| KR102407823B1 (en) | Dried radish slices season and Fabrication method thereof | |
| KR101063000B1 (en) | Manufacturing Method of Waxy Rice Cake Using Non-glutinous Rice and Tapioca Alpha Starch | |
| CN102726586B (en) | Actinidia chinensis fruit roll processing method | |
| CN104824317A (en) | Kiwi fruit-flavor sugar-free Huyou peel preserved fruit and preparation technology thereof | |
| CN105028615A (en) | Fruit wine flavor pineapple core can and preparation method thereof | |
| CN101091527A (en) | Method for preparing dish of fresh root mustard | |
| KR102029555B1 (en) | Omija jam composition and methods of preparation thereof, and a bread comprising the omija jam composition | |
| KR102333407B1 (en) | Apple Candy Cooking Syrup and Preparation Method thereof | |
| KR101701570B1 (en) | Pear jam and Manufacturing method for pear |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170704 |