CN107637773A - A kind of cake stuffing and the method using extrusion cooking continous way production cake stuffing - Google Patents

A kind of cake stuffing and the method using extrusion cooking continous way production cake stuffing Download PDF

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Publication number
CN107637773A
CN107637773A CN201710290317.7A CN201710290317A CN107637773A CN 107637773 A CN107637773 A CN 107637773A CN 201710290317 A CN201710290317 A CN 201710290317A CN 107637773 A CN107637773 A CN 107637773A
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CN
China
Prior art keywords
cake stuffing
extrusion cooking
continous way
production
stuffing
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CN201710290317.7A
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Chinese (zh)
Inventor
夏雨
白永亮
张延杰
杜冰
孟嫚
冯丽敏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JUXIANGYUAN HEALTH FOOD (ZHONGSHAN) CO Ltd
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JUXIANGYUAN HEALTH FOOD (ZHONGSHAN) CO Ltd
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Priority to CN201710290317.7A priority Critical patent/CN107637773A/en
Publication of CN107637773A publication Critical patent/CN107637773A/en
Pending legal-status Critical Current

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Abstract

A kind of method the invention discloses cake stuffing and using extrusion cooking continous way production cake stuffing, wherein cake stuffing include:Starch materials, granulated sugar, vegetable fat, c-type texture stabilizer, antistaling agent.Production method:Through beating powder, cooking, condiment, the synchronously technique such as charging, extrusion cooking, cooling and shaping, the technological parameter such as material proportion, water content, screw speed, boiling temperature during optimization extrusion cooking, realize the continous way formula extrusion cooking production of traditional cake stuffing, the technological process of fillings is simplified, improves the institutional framework of fillings.The present invention has production technology simplicity, and production efficiency and automaticity are high, reduce energy resource consumption, reduce the loss of heat-sensitive substance and nutritional ingredient, improve the absorptivity of nutritional ingredient, improve palatability, have a good application prospect.The present invention has opened up the new method of cake stuffing production, has the characteristics that cleaning, efficient, power consumption is low.

Description

A kind of cake stuffing and the method using extrusion cooking continous way production cake stuffing
Technical field
The present invention relates to a kind of cake stuffing, and the invention further relates to one kind to utilize extrusion cooking continous way production cake stuffing Method;Belong to food processing field.
Background technology
Cake is to be equipped with various auxiliary materials, fillings and tune for primary raw material with flour or ground rice, sugar, grease, egg, dairy products etc. Taste substance, is just made type, then through steaming, baking, frying, the mode such as frying and be processed into.Cake is numerous in variety, and fancy is various, moon cake, cake, Crisp short cakes with sesame etc. belongs to cake.The preparation method of traditional cake stuffing typically will through milling, cook, three big process of frying, Ran Houleng But store, preparation section is more, wastes time and energy, and has the characteristics of low efficiency and high energy consumption.And in traditional mode of production the making of cake with The making of fillings is often carried out separately, and technique linking has problem, is difficult to realize continuous production.
For traditional food, traditional dining culture should be stood fast at, must Innovative process technology equipment.With market competition Increasingly sharpen, interpenetrated between every profession and trade, the trend of traditional food industrializing and Chinese and Western fusion is more and more obvious, turns into product The main flow direction of innovation.And for fillings confectionary, sixty-four dollar question is exactly how to realize continuous production.From processing From the point of view of process, milling can make fillings matrix be ground into tiny particle;Colloid mill and homogeneous, during to add water, make mixing Material is in the homogeneous liquid of texture;The moisture evaporation that can make in fillings is cooked, gelatinized corn starch can also be made to starch granules class fillings Change expansion;And frying can further reduce the water content in flame material, beneficial to the shaping and preservation of cake.Therefore, the work of fillings Industryization needs a kind of new method to realize the various modes of action of the above-mentioned operation to material, and realizes continuous production.
The content of the invention
The invention aims to overcome weak point of the prior art, there is provided a kind of component is simple, reasonable mixture ratio Cake stuffing;
Another object of the present invention is to provide a kind of method that above-mentioned cake stuffing is produced using extrusion cooking continous way.
In order to achieve the above object, the present invention uses following scheme:
A kind of cake stuffing, it is characterised in that by weight percentage including following components:
20-35% starch materials, 35-54% granulated sugar, 12-30% vegetable fat, 0.2-0.3%C type textures stabilizer, 0.05-0.15% antistaling agents.
A kind of cake stuffing as described above, it is characterised in that also including 0.01-0.15% sweet flavor modifiers.
A kind of cake stuffing as described above, it is characterised in that composed of the following components by weight percentage:
25-30% starch materials, 40-50% granulated sugar, 15-35% vegetable fat, 0.2-0.3%C type textures stabilizer, 0.05-0.15% antistaling agents.
A kind of cake stuffing as described above, it is characterised in that it is characterized in that the starch materials be lotus seeds, mung bean, Mixture more than one or both of red bean.
A kind of method that cake stuffing is produced using extrusion cooking continous way of the present invention, it is characterised in that including following step Suddenly:
A, raw material prepares:
Starch materials are chosen, go the removal of impurity, and clean and dry;
B, powder is beaten:
After starch materials in step A are dried, crushed, it is standby;
C, powder is fried:
Cooked, will be stir-fried under the powder stirring state after crushing in frying pan using the formula electric heating steam cooker of continuously stirring 5-8min, cooling are standby;
D, powder is adjusted:
It is stable by 20-35% starch materials, 35-54% granulated sugar, 12-30% vegetable fat, 0.2-0.3%C types texture Agent, the proportioning mixing of 0.05-0.15% antistaling agents, stir;
E, damping:
It is stirred continuously in blender, while water is added in material with spray pattern, obtains mixture;
F, extrusion cooking:
Mixture in step E is sent into extruder extrusion cooking;
G, cooling and packaging:
Extrudate is packed when being cooled to 40-60 DEG C.
The method of extrusion cooking continous way production cake stuffing is utilized as described above, it is characterised in that starch in step B Raw material drying to water content is 8%~12%, crosses the sorting of 80 mesh sieves.
The method of extrusion cooking continous way production cake stuffing is utilized as described above, it is characterised in that stirring turns in step E Speed is 4 revolutions per seconds, is adjusted to moisture as 45%~50%.
The method of extrusion cooking continous way production cake stuffing is utilized as described above, it is characterised in that frying pan in step C Temperature is 200 DEG C~220 DEG C.
The method of extrusion cooking continous way production cake stuffing is utilized as described above, it is characterised in that extruder in step F Operating parameter is 80-110 DEG C of machine cavity temperature, screw speed 70-150rpm.
The method of extrusion cooking continous way production cake stuffing is utilized as described above, it is characterised in that the starch materials For mixtures more than one or both of lotus seeds, mung bean, red bean.
Heretofore described c-type texture stabilizer is commercially available compounding stable type product, can be real from the wide benefit science and technology in Guangdong Industry Co., Ltd buys.
Heretofore described antistaling agent is that (cake lotus-seed paste is fresh-keeping for Guangdong Guangyi Science & Technology Industry Co., Ltd.'s Compositional antiseptic agent Agent).
Heretofore described sweet flavor modifier is that Guangdong Guangyi Science & Technology Industry Co., Ltd.'s sweet taste improves essence (liquid).
In summary, the present invention is relative to prior art its advantage:
First, starch materials, sugar alcohol, the reasonable mixture ratio of vegetable oil in cake stuffing of the present invention, the tissue of fillings is improved Structure, effectively reduce extrusion cooking cavity temperature in production process.
2nd, the technological process of fillings, production technology letter are simplified using extrusion cooking production fillings in the present invention Just, production efficiency and automaticity are high.
3rd, present invention pressure boiling technology makes material in extrusion equipment by high temperature, high pressure, high shear forces, thing Expect rapid vaporization in the internal moisture short time, fibrous matter is intermolecular and intramolecular space structure expansion deformation, and swollen extruding The moment of change machine outlet, material structure change, and form fluidic structural state.Energy resource consumption is reduced, reduces temperature-sensitive Property material and nutritional ingredient loss, improve the absorptivity of nutritional ingredient, improve palatability, have good application before Scape.
4th, the present invention has opened up the new method of cake stuffing production, has the characteristics that cleaning, efficient, power consumption is low.
Embodiment
With reference to embodiment, the invention will be further described:
Embodiment 1
A kind of cake stuffing, by weight percentage including following components:
It is 20% starch materials, 54% granulated sugar, 25.55% vegetable fat, 0.3%C type textures stabilizer, 0.15% fresh-keeping Agent.The starch materials are mixtures more than one or both of lotus seeds, mung bean, red bean.
Embodiment 2
A kind of cake stuffing, by weight percentage including following components:
It is 35% starch materials, 35% granulated sugar, 29.25% vegetable fat, 0.2%C type textures stabilizer, 0.05% fresh-keeping Agent.The starch materials are mixtures more than one or both of lotus seeds, mung bean, red bean.
Embodiment 3
A kind of cake stuffing, by weight percentage including following components:
It is 28% starch materials, 43% granulated sugar, 29.65% vegetable fat, 0.25%C type textures stabilizer, 0.1% fresh-keeping Agent.The starch materials are mixtures more than one or both of lotus seeds, mung bean, red bean.
Embodiment 4
A kind of cake stuffing, by weight percentage including following components:
It is 35% starch materials, 52.72% granulated sugar, 12% vegetable fat, 0.2%C type textures stabilizer, 0.07% fresh-keeping Agent, 0.01% sweet flavor modifier.
Embodiment 5
A kind of cake stuffing, by weight percentage including following components:
31.9% starch materials, 39.66% granulated sugar, 28% vegetable fat, 0.22%C type textures stabilizer, 0.12% Antistaling agent, 0.1% sweet flavor modifier.
Embodiment 6
A kind of cake stuffing, by weight percentage including following components:
32% starch materials, 41.43% granulated sugar, 25% vegetable fat, 0.28%C type textures stabilizer, 0.14% are protected Fresh dose, 0.15% sweet flavor modifier.
Embodiment 7
The method that the present invention prepares cake stuffing using extrusion cooking, comprises the following steps:
1) powder is beaten:After starch materials drying to water content 8%~12%, crushed, cross 80 mesh sieves, it is standby;
2) cook:Cooked using the formula electric heating steam cooker of continuously stirring, the powder after crushing is stirred with 2.54 revolutions per seconds Speed is mixed, stir-fry 5-8min in 200 DEG C~220 DEG C of frying pan, until standby beyond the peculiar fragrance of raw material, cooling;
3) powder is adjusted:By 20-35% starch materials, 35-44% granulated sugar, 12-24% vegetable fat, 0.2-0.3%C type matter Structure stabilizer, the proportioning mixing of 0.05-0.15% antistaling agent agent, stir;
4) damping:It is stirred continuously in blender, rotating speed is 4 revolutions per seconds, while water is added in material with spray pattern, The median diameter in volume (VMD) of drop is 200-300 μm, and adjustment moisture is 45%~50%;
5) extrusion cooking:Using the type twin-screw extruders of DS56- III, three sections of temperature are respectively 80 ± 5 DEG C, 100 ± 5 DEG C and 120 ± 5 DEG C, 150~180rpm of screw speed.
6) cool down:After discharging, material quickly enters cooling chamber, temperature is down to less than 50 DEG C, prevents moisture from evaporating rapidly.
Using the method for extrusion cooking shown in of the invention, material is set to be cut in extrusion cooking equipment by high temperature, high pressure, height The effect of cutting, while focus in process procedure and parameter designing keeping material machinability and moisture to retain, through extrusion cooking plus Product after work can be processed directly, simplify the technological process of Product processing.In addition, can be direct during cooking extrusion Flavoring is added, the process of part seasoning can be completed during pressure cooking.The present invention with new technical method with Rational technique has opened up one for cake stuffing production and has facilitated the high new production ways of simple and direct, mechanization, automaticity.
The preparation of the lotus-seed paste fillings of embodiment 8
(1) powder is beaten:Claim coring lotus 5kg, crushed, cross 80 mesh sieves, it is standby;
(2) cook:Use and continuously stir formula electric heating steam cooker by the lotus nut starch after crushing with 2.54 revolutions per seconds of stirring speed Degree, stir-fry 8min at 200 DEG C, and cooling is standby;
(3) powder is adjusted:5kg lotus nut starch, 6kg granulated sugar, 5kg rapeseed oils, 2kg peanut oil, the mixing of 1.2kg maltitols are taken, then 42gC type textures stabilizer, 10g antistaling agents and 12g sweet flavor modifiers are added, is stirred;
(4) damping:It is stirred continuously in blender, rotating speed is 4 revolutions per seconds, while, added with spray pattern in material Water, adjustment moisture are 48%;
(5) extrusion cooking:Using the type twin-screw extruders of DS56- III, three sections of temperature distinguish 80 DEG C, 100 DEG C and 110 DEG C, screw speed 160rpm.
(6) cool down:After discharging, material quickly enters spray cooling tower, temperature is down to less than 50 DEG C.
For the fillings that method described above obtains compared with traditional fillings, texture, flavor, mouthfeel are similar, moisture 32%.
Embodiment 9:The preparation of mung bean paste stuffing
(1) powder is beaten:Claim decortication mung bean 5kg, crushed, cross 80 mesh sieves, it is standby;
(2) cook:Use and continuously stir formula electric heating steam cooker by the mung bean flour after crushing with 2.54 revolutions per seconds of stirring speed Degree, stir-fry 6min at 220 DEG C, and cooling is standby;
(3) powder is adjusted:5kg mung bean flours, 7kg granulated sugar, 2kg peanut oil, the mixing of 1.8kg maltitols are taken, adds 70gC types Texture stabilizer, 20g antistaling agents and 12g sweet flavor modifiers, stir;
(4) damping:It is stirred continuously in blender, rotating speed is 4 revolutions per seconds, while, added with spray pattern in material Water, adjustment moisture are 46%;
(5) extrusion cooking:Using the type twin-screw extruders of DS56- III, three sections of temperature be respectively 80 DEG C, 105 DEG C and 115 DEG C, screw speed 180rpm.
(6) cool down:After discharging, material quickly enters spray cooling tower, temperature is down to less than 50 DEG C.
For the fillings that method described above obtains compared with traditional fillings, texture, flavor, mouthfeel are similar, moisture 28%.
Embodiment 10:The preparation of red bean paste stuffing
(1) powder is beaten:Claim peeling red bean 5kg, crushed, cross 80 mesh sieves, it is standby;
(2) cook:Use and continuously stir formula electric heating steam cooker by the mung bean flour after crushing with 2.54 revolutions per seconds of stirring speed Degree, stir-fry 6min at 220 DEG C, and cooling is standby;
(3) powder is adjusted:5kg mung bean flours, 8kg granulated sugar, 3kg peanut oil, the mixing of 2kg maltitols are taken, adds 72gC type matter Structure stabilizer, 23g antistaling agents and 15g sweet flavor modifiers, stir;
(4) damping:It is stirred continuously in blender, rotating speed is 4 revolutions per seconds, while, added with spray pattern in material Water, adjustment moisture are 46%;
(5) extrusion cooking:Using the type twin-screw extruders of DS56- III, three sections of temperature be respectively 82 DEG C, 108 DEG C and 118 DEG C, screw speed 180rpm.
(6) cool down:After discharging, material quickly enters spray cooling tower, temperature is down to less than 50 DEG C.
For the fillings that method described above obtains compared with traditional fillings, texture, flavor, mouthfeel are similar, moisture 29%.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The skill of the industry For art personnel it should be appreciated that the present invention is not limited to the above embodiments, described in above-described embodiment and specification is explanation The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and Its equivalent thereof.

Claims (10)

1. a kind of cake stuffing, it is characterised in that by weight percentage including following components:
20-35% starch materials, 35-54% granulated sugar, 12-30% vegetable fat, 0.2-0.3%C type textures stabilizer, 0.05-0.15% antistaling agents.
2. a kind of cake stuffing according to claim 1, it is characterised in that also including 0.01-0.15% sweet flavor modifiers.
3. a kind of cake stuffing according to claim 1, it is characterised in that composed of the following components by weight percentage:
25-30% starch materials, 40-50% granulated sugar, 15-35% vegetable fat, 0.2-0.3%C type textures stabilizer, 0.05-0.15% antistaling agents.
4. a kind of cake stuffing according to any one of claims 1 to 3, it is characterised in that it is characterized in that the starch is former Expect for mixtures more than one or both of lotus seeds, mung bean, red bean.
A kind of 5. method that cake stuffing is produced using extrusion cooking continous way, it is characterised in that comprise the following steps:
A, raw material prepares:
Starch materials are chosen, go the removal of impurity, and clean and dry;
B, powder is beaten:
After starch materials in step A are dried, crushed, it is standby;
C, powder is fried:
Cooked using the formula electric heating steam cooker of continuously stirring, by the 5- that stir-fried under the powder stirring state after crushing in frying pan 8min, cooling are standby;
D, powder is adjusted:
By 20-35% starch materials, 35-54% granulated sugar, 12-30% vegetable fat, 0.2-0.3%C type textures stabilizer, The proportioning mixing of 0.05-0.15% antistaling agents, stirs;
E, damping:
It is stirred continuously in blender, while water is added in material with spray pattern, obtains mixture;
F, extrusion cooking:
Mixture in step E is sent into extruder extrusion cooking;
G, cooling and packaging:
Extrudate is packed when being cooled to 40-60 DEG C.
6. the method for extrusion cooking continous way production cake stuffing is utilized according to claim 5, it is characterised in that in step B Starch materials drying to water content is 8%~12%, crosses the sorting of 80 mesh sieves.
7. the method for extrusion cooking continous way production cake stuffing is utilized according to claim 5, it is characterised in that in step E Speed of agitator is 4 revolutions per seconds, is adjusted to moisture as 45%~50%.
8. the method for extrusion cooking continous way production cake stuffing is utilized according to claim 5, it is characterised in that in step C The temperature of frying pan is 200 DEG C~220 DEG C.
9. the method for extrusion cooking continous way production cake stuffing is utilized according to claim 5, it is characterised in that in step F Extruder operation parameter is 80-110 DEG C of machine cavity temperature, screw speed 70-150rpm.
10. the method for extrusion cooking continous way production cake stuffing is utilized according to claim 5, it is characterised in that the shallow lake Powder class raw material is mixture more than one or both of lotus seeds, mung bean, red bean.
CN201710290317.7A 2017-04-28 2017-04-28 A kind of cake stuffing and the method using extrusion cooking continous way production cake stuffing Pending CN107637773A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108450794A (en) * 2018-02-02 2018-08-28 吉林省荣发食品集团有限公司 A kind of preparation method of red bean sand filling

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Publication number Priority date Publication date Assignee Title
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CN101965992A (en) * 2010-10-26 2011-02-09 华南理工大学 Industrialized method for producing high-quality and low-cost stuffing
CN102960631A (en) * 2012-11-30 2013-03-13 江南大学 Method for preparing non-fried caramel treats by employing double-screw extrusion method
CN103535597A (en) * 2013-10-17 2014-01-29 江南大学 Method for improving elasticity and stewing property of extruded rice noodles
CN103651685A (en) * 2013-10-28 2014-03-26 兴化名沙食品有限公司 Baked caramel treats

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101558904A (en) * 2009-05-27 2009-10-21 湖南富马科食品工程技术有限公司 Method for producing coarse cereals rice by extruding double screw
CN101965992A (en) * 2010-10-26 2011-02-09 华南理工大学 Industrialized method for producing high-quality and low-cost stuffing
CN102960631A (en) * 2012-11-30 2013-03-13 江南大学 Method for preparing non-fried caramel treats by employing double-screw extrusion method
CN103535597A (en) * 2013-10-17 2014-01-29 江南大学 Method for improving elasticity and stewing property of extruded rice noodles
CN103651685A (en) * 2013-10-28 2014-03-26 兴化名沙食品有限公司 Baked caramel treats

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108450794A (en) * 2018-02-02 2018-08-28 吉林省荣发食品集团有限公司 A kind of preparation method of red bean sand filling

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