CN107372746A - It is a kind of to add the broken leisure cake of chocolate - Google Patents
It is a kind of to add the broken leisure cake of chocolate Download PDFInfo
- Publication number
- CN107372746A CN107372746A CN201710580228.6A CN201710580228A CN107372746A CN 107372746 A CN107372746 A CN 107372746A CN 201710580228 A CN201710580228 A CN 201710580228A CN 107372746 A CN107372746 A CN 107372746A
- Authority
- CN
- China
- Prior art keywords
- parts
- chocolate
- broken
- cake
- egg
- 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.)
- Withdrawn
Links
Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
-
- 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
- A21D2/364—Nuts, e.g. cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The broken leisure cake of chocolate is added the invention discloses a kind of, is process by raw material sugared 53 parts, 29 parts of rapeseed oil, 2 parts of salt, 38 parts of egg, 100 parts of weak strength flour, 7 parts of soda ash, 13 parts of banana puree, 5 parts of citric acid, 2 parts of food preservative, broken 5 parts of chocolate：Sugar, rapeseed oil, salt and egg are mixed into pasty state first, then plus weak strength flour, soda ash and banana puree mix, finally by citric acid, preservative and chocolate it is broken add stirring to provoke into silk slide shape, pour into mould and enter tunnel type baking oven 400f degree baking 8 ~ 13 minutes, then air-cooled 5 ~ 8 minutes packing and storings at a temperature of 10f ~ 18f degree.The advantage of the invention is that rich in taste, the fragrant glutinous and silk of chocolate that finished product cake has banana is slided, and can make up deficiency of the single leisure food in outward appearance and mouthfeel；With reference to production line is bakeed, industrialized production is realized；Simple to operate, superior product quality simultaneously, has good market prospects.The shelf-life of finished product cake can extend to 15 days.
Description
Technical field
The present invention relates to bakery, and the broken leisure cake of chocolate is added more particularly, to a kind of.
Background technology
Cake based food is a kind of using grain flour as primary raw material, using the sizing of baking processing technology and the leisure of shortening
Food, strictly speaking it is using flour, yeast, salt, granulated sugar and water as base stock, adds appropriate grease dairy products, egg, addition
Agent etc., bakee and form through the process meanses with a series of complex such as face, shaping, baking.This based food a great variety, color, smell and taste are all
It is good and nutritious, variation in moulding multiterminal, mainly there are waffle, saqima, cookies, bread, moon cake, send class, crisp short cakes with sesame biscuit and fruit
Vegetable cake etc..
Cake, French roll etc. are the leisure based foods being loved by consumers, wide market, though on the market
There is the leisure cake-like product of baking, but be mostly to bakee producer manufacture, packaging by hand, the shelf-life typically on 5th to seven, surpasses
Mouthfeel can be deteriorated after spending the defined shelf-life.
The content of the invention
The broken leisure of the more abundant addition chocolate of longer and mouthfeel it is an object of the invention to provide a kind of shelf-life
Cake.
To achieve the above object, the present invention can take following technical proposals：
The broken leisure cake of addition chocolate of the present invention, is by raw material sugar, rapeseed oil, salt, egg, weak strength flour, soda
Powder, banana puree, citric acid, food preservative, chocolate are broken to be process by following weights and method：
Proportioning：Sugared 53 parts, 29 parts of rapeseed oil, 2 parts of salt, 38 parts of egg, 100 parts of weak strength flour, 7 parts of soda ash, 13 parts of banana puree, lemon
5 parts of lemon acid, 2 parts of food preservative, broken 5 parts of chocolate；
Processing method is：
The first step, sugar, rapeseed oil, salt and egg are put into mixer are according to the above ratio mixed into pasty state first, then added
Weak strength flour, soda ash and banana puree are well mixed, and finally by citric acid, food preservative and chocolate, broken to add stirring mixed
Close, to after provoking into silk cunning shape, be put into mould molding；
Second step, mould is put into tunnel type baking oven, toasted 8 ~ 13 minutes under 400f degree, then at a temperature of -10f ~ 18f degree
Air-cooled 5 ~ 8 minutes, last packing and storing.
Food preservative used in the present invention is benzoic acid, sodium benzoate or potassium sorbate.
To ensure the mouthfeel of finished product cake, the broken granularity of the chocolate is 1.2 ~ 3mm.
The advantage of the invention is that rich in taste, the fragrant glutinous and silk of chocolate that finished product cake has banana is slided, and can be made up
Deficiency of the single leisure food in outward appearance and mouthfeel；With reference to production line is bakeed, industrialized production is realized；Operate letter simultaneously
It is single, superior product quality, there are good market prospects.The shelf-life of finished product cake can extend to 15 days.
Embodiment
The broken leisure cake of addition chocolate of the present invention, is by raw material sucrose, rapeseed oil, salt, egg, low muscle
Powder, soda ash, banana puree（New fresh bananas compacting forms）, citric acid, conventional food preservative（Benzoic acid, sodium benzoate or
Potassium sorbate etc.）, chocolate it is broken（1.2 ~ 3mm of granularity）It is process by following weights and method：
Proportioning：53 parts of sucrose, 29 parts of rapeseed oil, 2 parts of salt, 38 parts of egg, 100 parts of weak strength flour, 7 parts of soda ash, banana puree 13
Part, 5 parts of citric acid, 2 parts of food preservative, broken 5 parts of chocolate；
Processing method is：
The first step, sugar, rapeseed oil, salt and egg are put into mixer are in proportion stirred into pasty state first, then added
Weak strength flour, soda ash and banana puree continue to be stirred, and finally stir citric acid, food preservative and broken add of chocolate
Mixing is mixed, is mixed after provoking into silk cunning shape to pasty material, is molded, weighs in injection Cake mould；
Second step, the mould for injecting pasty material is put into tunnel type baking oven, toasts 8 ~ 13 minutes at a temperature of 400f degree, so
Enter refrigerating work procedure afterwards：Air-cooled 5 ~ 8 minutes at a temperature of -10f ~ -18f degree, packing and storing after cooling.
It is constant that 15 days mouthfeels can be stored at a temperature of the leisure cake 68f that the present invention bakees, rich in taste when eating, nutrition is complete
Face.
Claims (3)
1. a kind of add the broken leisure cake of chocolate, it is characterised in that：Be by raw material sugar, rapeseed oil, salt, egg, weak strength flour,
Soda ash, banana puree, citric acid, food preservative, chocolate are broken to be process by following weights and method：
Proportioning：Sugared 53 parts, 29 parts of rapeseed oil, 2 parts of salt, 38 parts of egg, 100 parts of weak strength flour, 7 parts of soda ash, 13 parts of banana puree, lemon
5 parts of lemon acid, 2 parts of food preservative, broken 5 parts of chocolate；
Processing method is：
The first step, sugar, rapeseed oil, salt and egg are put into mixer are according to the above ratio mixed into pasty state first, then added
Weak strength flour, soda ash and banana puree are well mixed, and finally by citric acid, food preservative and chocolate, broken to add stirring mixed
Close, to after provoking into silk cunning shape, be put into mould molding；
Second step, mould is put into tunnel type baking oven, toasted 8 ~ 13 minutes under 400f degree, then at a temperature of -10f ~ 18f degree
Air-cooled 5 ~ 8 minutes, packing and storing.
2. the broken leisure cake of addition chocolate according to claim 1, it is characterised in that：The food preservative is benzene
Formic acid, sodium benzoate or potassium sorbate.
3. the broken leisure cake of addition chocolate according to claim 1, it is characterised in that：The broken granularity of the chocolate
For 1.2 ~ 3mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580228.6A CN107372746A (en) | 2017-07-17 | 2017-07-17 | It is a kind of to add the broken leisure cake of chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580228.6A CN107372746A (en) | 2017-07-17 | 2017-07-17 | It is a kind of to add the broken leisure cake of chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107372746A true CN107372746A (en) | 2017-11-24 |
Family
ID=60339839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710580228.6A Withdrawn CN107372746A (en) | 2017-07-17 | 2017-07-17 | It is a kind of to add the broken leisure cake of chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107372746A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885117A (en) * | 2012-10-23 | 2013-01-23 | 沈阳创达技术交易市场有限公司 | Chocolate cake manufacturing method |
| CN102885118A (en) * | 2012-10-23 | 2013-01-23 | 沈阳创达技术交易市场有限公司 | Chocolate cake |
| CN103141545A (en) * | 2013-03-07 | 2013-06-12 | 王玉兰 | Banana and chocolate cake |
| CN104413119A (en) * | 2013-08-31 | 2015-03-18 | 陈刚 | Chocolate cake and manufacturing method thereof |
| CN106720114A (en) * | 2016-12-27 | 2017-05-31 | 河南天香面业有限公司 | A kind of processing method for adding the broken leisure cake of chocolate |
-
2017
- 2017-07-17 CN CN201710580228.6A patent/CN107372746A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885117A (en) * | 2012-10-23 | 2013-01-23 | 沈阳创达技术交易市场有限公司 | Chocolate cake manufacturing method |
| CN102885118A (en) * | 2012-10-23 | 2013-01-23 | 沈阳创达技术交易市场有限公司 | Chocolate cake |
| CN103141545A (en) * | 2013-03-07 | 2013-06-12 | 王玉兰 | Banana and chocolate cake |
| CN104413119A (en) * | 2013-08-31 | 2015-03-18 | 陈刚 | Chocolate cake and manufacturing method thereof |
| CN106720114A (en) * | 2016-12-27 | 2017-05-31 | 河南天香面业有限公司 | A kind of processing method for adding the broken leisure cake of chocolate |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171124 |
|
| WW01 | Invention patent application withdrawn after publication |