CN108112656A - A kind of gel-type Western-style pastry cake premixed powder - Google Patents
A kind of gel-type Western-style pastry cake premixed powder Download PDFInfo
- Publication number
- CN108112656A CN108112656A CN201810124657.7A CN201810124657A CN108112656A CN 108112656 A CN108112656 A CN 108112656A CN 201810124657 A CN201810124657 A CN 201810124657A CN 108112656 A CN108112656 A CN 108112656A
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- China
- Prior art keywords
- parts
- powder
- gel
- style pastry
- premixed powder
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of gel-type Western-style pastry cake premixed powder, include each component of following parts by weight：30~50 parts of white granulated sugar, 5~10 parts of cold cut gelatin dismiss 5~10 parts of 10~30 parts of vegetable fat powder, 10~30 parts of freeze-dried fruit and other auxiliary materials.Existing Western-style pastry cake premixed powder is mostly simply to mix colloid with sugar, Fruit powder in the market, and using this premixed powder, complicated for operation and quality can not ensure unanimously.The present invention premixed powder use cold cut gelatin, dismiss vegetable fat powder, freeze-dried fruit is prepared for major ingredient, as long as addition room temperature or the milk or water of refrigeration can produce all good gel-type Western-style pastry cake of taste flavor, it is easy to operate, general family can quickly, easily produce cake finished product, it disposably feeds intake, meets industrial production automation, standardize, the pollution of product is reduced, improves Product Safety.
Description
Technical field
The invention belongs to food technology fields, are specially a kind of gel-type Western-style pastry cake premixed powder.
Background technology
Western-style pastry cake be one kind with cream, sucrose, milk powder, albumen, pure water etc. for primary raw material, it usually needs by water and
Sugar tanning syrup, mixes after dismissing albumen, is eventually adding cream mix into the dessert cake with vesicular tissue
In recent years, with the continuous improvement of people's living standards, cake has progressed into the diet of people.At some
Big and medium-sized cities, cake, bread have become the daily-consumption food items of more and more family.And with people's Consciousness of food security
Constantly enhancing and small household appliances (eggbeater, electric oven etc.) are in the progressively popularization of ordinary people family, the situation of Homemade cake
More and more, traditional cake production is needed using low-gluten wheat flour, by it with egg, sugar etc. in proportion, process makes and dries
Finished product is roasted out, production process is relative complex, the time-consuming effort of family manufacture process.And it needs to carry out in industrialized production molten
Glue is dismissed cream, then is mixed and stirred, and modern food industry can not also be met after mould cools down using this tradition by, which filling, automates, mark
The demand of standardization, because this production method process efficiency is extremely low, easy to pollute, product is unstable.
The content of the invention
The time-consuming effort of cake is made according to traditional technique the technical problem to be solved by the present invention is to overcome existing, it is easily dirty
Dye, it is impossible to which the defects of automating provides a kind of gel-type Western-style pastry cake premixed powder.
In order to solve the above technical problem, the present invention provides following technical solutions：
A kind of gel-type Western-style pastry cake premixed powder includes each component of following parts by weight：30~50 parts of white granulated sugar, cold cut
5~10 parts of gelatin dismisses 5~10 parts of 10~30 parts of vegetable fat powder, 10~30 parts of freeze-dried fruit and other auxiliary materials.
Further, other described auxiliary materials are by the one or more in essence, pigment, salt and acidity regulator.
The cold cut gelatin can be dissolved in 10~30 DEG C of water or milk, and is solid under 0~6 DEG C of non-refrigerated conditions
State gel.And common gelatin needs can be dissolved in the water at 40 degree or more.
The vegetable fat powder of dismissing has the characteristic that water can be added to dismiss into cream, and common vegetable fat powder does not possess the ability.
Further, the freeze-dried fruit is blueberry, cherry, yellow peach, pineapple, mango, Chinese pear-leaved crabapple, cherry, Pi handle, hawthorn
With the one or more in apricot.Preferably, the freeze-dried fruit is processed into the fourth of 0.5~1cm or the powder of 40~60 mesh.
Existing premixed powder is mostly by colloid, sugar in the market, and Fruit powder is simply mixed, and uses this premixed powder, family
Front yard is still not soft careful enough from the cake mouthfeel made, and operation is also more complicated, and premixed powder of the invention is using cold cut gelatin, hair
Vegetable fat powder, freeze-dried fruit are prepared for major ingredient, as long as addition room temperature or the milk or water of refrigeration can produce taste flavor
All good gel-type Western-style pastry cake, easy to operate, general family can quickly, easily produce cake finished product, disposable to throw
Material, meets industrial production automation, standardizes, and reduces the pollution of product, improves Product Safety.
Specific embodiment
The preferred embodiment of the present invention is illustrated below, it should be understood that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of gel-type Western-style pastry cake premixed powder includes each component of following parts by weight：40 parts of white granulated sugar, cold cut gelatin
10 parts, dismiss 5 parts of 25 parts of vegetable fat powder, lyophilized 10 parts of mango, 10 parts of lyophilized mango powder and other auxiliary materials.
The auxiliary material is made of 1.6 parts of 1 part of essence, 0.4 part of pigment, 2 parts of salt and citric acid.
Embodiment 2
A kind of gel-type Western-style pastry cake premixed powder includes each component of following parts by weight：50 parts of white granulated sugar, cold cut gelatin
5 parts, dismiss 6 parts of 10 parts of vegetable fat powder, lyophilized 10 parts of blueberry, 4 parts of lyophilized cherry and other auxiliary materials.
The auxiliary material is made of 1.4 parts of 2 parts of essence, 0.6 part of pigment, 2 parts of salt and acidity regulator.
Embodiment 3
A kind of gel-type Western-style pastry cake premixed powder includes each component of following parts by weight：35 parts of white granulated sugar, cold cut gelatin
8 parts, dismiss 30 parts of vegetable fat powder, 10 parts of freeze-dried strawberry, 10 parts of freeze-dried pineapple, lyophilized 10 parts of hawthorn, 1 part of essence, 1 part of pigment, food
1 part of 2 parts of salt, acidity regulator composition.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, still may be used
To modify to the technical solution recorded in foregoing embodiments or carry out equivalent substitution to which part technical characteristic.
Within the spirit and principles of the invention, any modifications, equivalent replacements and improvements are made should be included in the present invention's
Within protection domain.
Claims (6)
1. a kind of gel-type Western-style pastry cake premixed powder, which is characterized in that include each component of following parts by weight：White granulated sugar 30~
50 parts, 5~10 parts of cold cut gelatin, dismiss 5~10 parts of 10~30 parts of vegetable fat powder, 10~30 parts of freeze-dried fruit and other auxiliary materials.
2. gel-type Western-style pastry cake premixed powder as described in claim 1, which is characterized in that other described auxiliary materials by essence,
Any one or more composition in pigment, salt and acidity regulator.
3. the gel-type Western-style pastry cake premixed powder as described in right 1, which is characterized in that the cold cut gelatin can dissolve in 10~
In 30 DEG C of water or milk, and it is solid gel under 0~6 DEG C of non-refrigerated conditions.
4. gel-type Western-style pastry cake premixed powder as described in claim 1, which is characterized in that described dismiss after vegetable fat powder adds water is beaten
Send out into cream.
5. gel-type Western-style pastry cake premixed powder as described in claim 1, which is characterized in that the freeze-dried fruit for blueberry,
Cherry, yellow peach, pineapple, mango, Chinese pear-leaved crabapple, cherry, Pi are the one or more in, hawthorn and apricot.
6. gel-type Western-style pastry cake premixed powder as claimed in claim 5, which is characterized in that the freeze-dried fruit is processed into 0.5
The powder of the fourth of~1cm or 40~60 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810124657.7A CN108112656A (en) | 2018-02-07 | 2018-02-07 | A kind of gel-type Western-style pastry cake premixed powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810124657.7A CN108112656A (en) | 2018-02-07 | 2018-02-07 | A kind of gel-type Western-style pastry cake premixed powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108112656A true CN108112656A (en) | 2018-06-05 |
Family
ID=62233626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810124657.7A Pending CN108112656A (en) | 2018-02-07 | 2018-02-07 | A kind of gel-type Western-style pastry cake premixed powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108112656A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08228699A (en) * | 1995-02-23 | 1996-09-10 | Ritsuku Kikaku:Kk | Production of jelly cake to be frozen and chilled |
| CN1463612A (en) * | 2002-06-27 | 2003-12-31 | 深圳市海川实业股份有限公司 | Ice cream cake powder, process for preparing it and process for making ice cream cake using same |
| CN1919029A (en) * | 2005-08-25 | 2007-02-28 | 深圳市海川实业股份有限公司 | Sugar-free ice-cream cake powder and preparing method of sugar-free ice-cream cake |
| CN101125008A (en) * | 2007-10-08 | 2008-02-20 | 刘东林 | Instant seaweed jelly and seaweed jelly cake |
| CN102450691A (en) * | 2010-10-20 | 2012-05-16 | 刘孝 | Instant soluble gel-like cake egg powder |
| CN102696731A (en) * | 2012-06-05 | 2012-10-03 | 广州合诚实业有限公司 | High-temperature self-gelation and baking-resistant cake stuffing pre-mix powder and preparation and application thereof |
| CN103445040A (en) * | 2012-05-30 | 2013-12-18 | 山东中德设备有限公司 | Novel jelly cake and preparation method thereof |
-
2018
- 2018-02-07 CN CN201810124657.7A patent/CN108112656A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08228699A (en) * | 1995-02-23 | 1996-09-10 | Ritsuku Kikaku:Kk | Production of jelly cake to be frozen and chilled |
| CN1463612A (en) * | 2002-06-27 | 2003-12-31 | 深圳市海川实业股份有限公司 | Ice cream cake powder, process for preparing it and process for making ice cream cake using same |
| CN1919029A (en) * | 2005-08-25 | 2007-02-28 | 深圳市海川实业股份有限公司 | Sugar-free ice-cream cake powder and preparing method of sugar-free ice-cream cake |
| CN101125008A (en) * | 2007-10-08 | 2008-02-20 | 刘东林 | Instant seaweed jelly and seaweed jelly cake |
| CN102450691A (en) * | 2010-10-20 | 2012-05-16 | 刘孝 | Instant soluble gel-like cake egg powder |
| CN103445040A (en) * | 2012-05-30 | 2013-12-18 | 山东中德设备有限公司 | Novel jelly cake and preparation method thereof |
| CN102696731A (en) * | 2012-06-05 | 2012-10-03 | 广州合诚实业有限公司 | High-temperature self-gelation and baking-resistant cake stuffing pre-mix powder and preparation and application thereof |
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Address after: 214000 Huaqing creative garden, No. 33, No. 33, Huishan Economic Development Zone, Huishan Economic Development Zone, Jiangsu 401-1, 401-1 Applicant after: Beiyi food technology Wuxi Co.,Ltd. Address before: 214000 Huaqing creative garden, No. 33, No. 33, Huishan Economic Development Zone, Huishan Economic Development Zone, Jiangsu 401-1, 401-1 Applicant before: BEIYI INVESTMENT WUXI Co.,Ltd. |
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Effective date of registration: 20221201 Address after: 276000 North 50 meters west of the intersection of Yihe East Road and Zhongshan Road, Zhimadun Street, Economic and Technological Development Zone, Linyi City, Shandong Province Applicant after: Beiyi Food (Shandong) Co.,Ltd. Address before: 401-1, Building 56, Huaqing Creative Park, No. 33, Wisdom Road, Huishan Economic Development Zone, Wuxi City, Jiangsu Province, 214000 Applicant before: Beiyi food technology Wuxi Co.,Ltd. |
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