CN110959649A - Flour cake making method and flour cake - Google Patents
Flour cake making method and flour cake Download PDFInfo
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- CN110959649A CN110959649A CN201911315458.5A CN201911315458A CN110959649A CN 110959649 A CN110959649 A CN 110959649A CN 201911315458 A CN201911315458 A CN 201911315458A CN 110959649 A CN110959649 A CN 110959649A
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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
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/02—Mixing or kneading machines for the preparation of dough with vertically-mounted tools; Machines for whipping or beating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/10—Mixing or kneading machines for the preparation of dough with additional aerating apparatus for the manufacture of aerated doughs
-
- 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
- A21D2/34—Animal material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a flour cake making method and a flour cake, wherein the method comprises the following steps: weighing raw materials; mixing the weighed raw materials uniformly, stirring at the rotating speed of 20-150rpm for 1-10min until the batter with the specific gravity of 0.52-0.7 g/cubic centimeter is obtained; the dough is treated by beating under the conditions that the pressure is 3.0-7.0bar, the aeration quantity is 500-1000L/h and the rotation speed of an aeration rotor is 150-350 rpm; stirring the beaten batter at the rotating speed of 20-150rpm/min for 2-10 min; and extruding and cutting the kneaded dough to obtain the dough cake. By applying the embodiment of the invention, the bulk density of the prepared flour cake is lower than that of the flour cake prepared by the prior art by 0.063 g/cubic centimeter, and the apparent porosity is improved by 22 percent, thereby improving the mouthfeel.
Description
Technical Field
The invention relates to a method for making a flour cake, in particular to a method for making a flour cake and the flour cake.
Background
Along with the development of economy in China, the living standard of people is continuously improved, and further the consumption of the flour cake is rapidly increased.
At present, in the production process of the flour cake, the production process of the flour cake is generally as follows: and (3) detecting the quality of the raw materials, sieving the raw materials, and weighing the sieved raw materials according to the formula. In general, the raw materials used include, but are not limited to, flour, white granulated sugar, water, butter, food additives, and the like. And then, uniformly stirring the weighed raw materials in a dough mixer, simultaneously kneading by using the dough mixer to obtain dough after kneading, then extruding the dough in a dough extruder to obtain strip-shaped dough, cutting the strip-shaped dough into dough blanks with preset sizes by using a cutting machine, and finally pressing the dough blanks into the cakes.
However, the inventors have found that the taste of the cake prepared by the conventional cake making process is not good.
Disclosure of Invention
The invention aims to provide a flour cake making method and a flour cake, and solves the technical problem of poor taste of the flour cake in the prior art.
The invention solves the technical problems through the following technical scheme:
the embodiment of the invention provides a method for making a flour cake, which comprises the following steps:
1) weighing raw materials according to a preset formula, wherein the raw materials comprise: water, oil, sugar, eggs and flour;
2) uniformly mixing the weighed raw materials, and stirring at the rotating speed of 20-150rpm for 1-10min until the batter with the specific gravity of 0.52-0.7 g/cubic centimeter is obtained;
3) the dough is subjected to beating treatment under the conditions that the pressure is 3.0-7.0bar, the aeration quantity is 500-1000L/h and the rotation speed of an aeration rotor is 150-350 rpm; FIG. 1 is a schematic view of an inflatable rotor according to an embodiment of the present invention; in the embodiment of the invention, the inflating rotor is positioned in the cavity of the beater. The working posture of the air charging rotor is shown in fig. 1, as shown in fig. 1, the top end of the driving shaft 10 is in transmission connection with the driving motor, and the other end of the driving shaft is fixed in the middle of the cross bar 80. The cylindrical shaft sleeve 20 is sleeved outside the driving shaft 10 and is in rotary sealing with the driving shaft 10; the shaft sleeve 20 is of an internal hollow structure, and the top of the shaft sleeve 20 is in ventilation connection with air pumping equipment. The bottom of the shaft sleeve 20 is sealed with the air receiving pipe by rotating 30; the air receiving pipe 30 is cylindrical, the side wall of the air receiving pipe 30 is communicated with the top ends of four first inflation pipelines 40, the bottom ends of the first inflation pipelines 40 are communicated with the top end of a second inflation pipeline 50, and the bottom ends of the second inflation pipelines 50 are communicated with the annular inflation pipe 60; the first inflation duct 40 extends obliquely downwards, and the included angle between the central axis of the first inflation duct 40 and the central axis of the second inflation duct 50 is obtuse, i.e. the projection of the connection point between the two on the horizontal plane is located outside the projection of the annular inflation tube on the horizontal plane, so as to increase the stirring range. Circular exhaust holes are respectively formed in the first inflation pipeline 40, the second inflation pipeline 50 and the annular inflation pipe 60, in order to improve the structural strength of the inflation rotor, the lower end of the driving shaft 10 downwardly extends to the middle point of the cross rod 80, the cross rod 80 is of a strip-shaped structure, the central axis of the cross rod 80 coincides with the diameter of the annular inflation pipe 60, and the two ends of the cross rod 80 are fixedly connected with the annular inflation pipe 60.
It is emphasized that the first inflation duct 40, the second inflation duct 50 and the annular inflation duct 60 are all hollow duct structures, and the bottom portions of the shaft sleeve 20, the air receiving tube 30, the first inflation duct 40, the second inflation duct 50 and the annular inflation duct 60 and the hollow portion of the second inflation duct 70 are communicated to form an air passage.
When the puff is performed, the pumping device presses the inert gas into the hollow structure of the shaft sleeve 20, then the inert gas flows into the gas receiving pipe 30 and further flows through the first gas charging pipeline 40, the second gas charging pipeline 50 and the annular gas charging pipe 60 in sequence, and when the inert gas flows through the first gas charging pipeline 40, the second gas charging pipeline 50 and the annular gas charging pipe 60, part of the gas is discharged into the batter through the vent holes.
It should be emphasized that the connection between the pumping device and the shaft sleeve 20 in the embodiment of the present invention is a conventional connection, and the embodiment of the present invention is not limited thereto.
4) Stirring the beaten batter for 2-10min at the rotating speed of 20-150 rpm/min;
5) and extruding and cutting the kneaded dough to obtain the dough cake.
Optionally, the step 2) includes:
uniformly mixing the weighed raw materials, stirring at the rotating speed of 20-150rpm for 1-10min, and temporarily storing until the batter with the specific gravity of 0.52-0.7 g/cubic centimeter is obtained, wherein the temporarily storing comprises standing the uniformly mixed raw materials in a mixer for 5-60 min.
Optionally, the step 2) includes:
uniformly mixing the weighed raw materials, and then stirring at a low speed of 20-40rpm/min for 2-10 min; then stirring at a high speed of 80-150rpm/min for 1-5 minutes; until a batter with a specific gravity of 0.52-0.7 g/cc is obtained.
Optionally, the step 3) includes:
the batter is delivered under the conditions of pressure of 3.0-7.0bar, aeration quantity of 500-1000L/h and aeration rotor speed of 150-350rpm until the specific gravity is 0.5-0.8 g/cubic centimeter.
Optionally, the gas used in the inflation is an inert gas.
Optionally, the step 4) includes:
stirring the beaten batter at low speed of 20-40rpm/min for 2-10min, and stirring at high speed of 80-150rpm/min for the same time.
Optionally, the step 5) includes:
extruding the kneaded dough to obtain strip dough with the width of 20-80mm and the thickness of 2-3 mm;
ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length;
baking the dough for 8-15 minutes at the temperature of 150-.
Optionally, the step 1) includes:
weighing the following raw materials in proportion: 25-45 parts of flour, 15-20 parts of vegetable oil, 18-30 parts of cane sugar, 10-30 parts of egg white and 10-15 parts of water.
Optionally, step 1 includes: water, oil, sugar, eggs and flour;
weighing the following raw materials in proportion: 30 parts of flour, 17 parts of vegetable oil, 22 parts of cane sugar, 18 parts of egg white and 13 parts of water.
The embodiment of the invention also provides the flour cake prepared by any one of the methods.
Compared with the prior art, the invention has the following advantages:
(1) by applying the embodiment of the invention, the bulk density of the prepared flour cake is lower than that of the flour cake prepared by the prior art by 0.063 g/cubic centimeter, so that the mouthfeel is improved.
(2) By applying the embodiment of the invention, the apparent porosity of the prepared flour cake is improved by 22% compared with that of the flour cake prepared by the prior art, and the mouthfeel is further improved.
Detailed Description
The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.
In order to solve the problems in the prior art, the embodiment of the invention provides a method for making a flour cake, which comprises the following steps:
1) weighing raw materials according to a preset formula, wherein the raw materials comprise: water, oil, sugar, eggs and flour;
specifically, the raw materials can be weighed according to the following mixture ratio: 25-45 parts of flour, 15-20 parts of vegetable oil, 18-30 parts of cane sugar, 10-30 parts of egg white and 10-15 parts of water.
Specifically, the raw materials can be weighed according to the following mixture ratio: 30 parts of flour, 17 parts of vegetable oil, 22 parts of cane sugar, 18 parts of egg white and 13 parts of water.
It should be noted that the specific formula can be adjusted within the above range according to the specific requirements of the product to be produced by the enterprise.
2) Uniformly mixing the weighed raw materials, and stirring at the rotating speed of 20-150rpm for 1-10min until the batter with the specific gravity of 0.52-0.7 g/cubic centimeter is obtained;
specifically, the weighed raw materials can be uniformly mixed, stirred at the rotating speed of 20-150rpm for 1-10min and subjected to temporary storage treatment until the batter with the specific gravity of 0.52-0.7 g/cubic centimeter is obtained, wherein the temporary storage treatment is to allow the uniformly mixed raw materials to stand in a mixer for 5-60 min.
Specifically, the weighed raw materials can be uniformly mixed, and then the mixture is stirred at a low speed of 20-40rpm/min for 2-10 min; then stirring at a high speed of 80-150rpm/min for 1-5 minutes; until a batter with a specific gravity of 0.52-0.7 g/cc is obtained.
3) The dough is subjected to beating treatment under the conditions that the pressure is 3.0-7.0bar, the aeration quantity is 500-1000L/h and the rotation speed of an aeration rotor is 150-350 rpm;
specifically, the batter can be beaten to a specific gravity of 0.5-0.8 g/cc under the conditions of a pressure of 3.0-7.0bar, an aeration quantity of 500-1000L/h and an aeration rotor rotation speed of 150-350 rpm.
In practical applications, the gas used in the inflation is an inert gas, wherein the inert gas may include: nitrogen, helium, argon, and the like, do not chemically react with the ingredients in the dough.
4) Stirring the beaten batter for 2-10min at the rotating speed of 20-150 rpm/min;
specifically, the batter after beating is stirred at a low speed for 2-10min at a rotating speed of 20-40rpm/min and then at a high speed for the same time at a rotating speed of 80-150 rpm/min.
5) And extruding and cutting the kneaded dough to obtain the dough cake.
Specifically, the kneaded dough is extruded to obtain strip dough with the width of 20-80mm and the thickness of 2-3 mm; ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; baking the dough for 8-15 minutes at the temperature of 150-.
The embodiment of the invention also provides a flour cake prepared by the method.
The technical scheme in the embodiment of the invention is clearly and completely described below, wherein the embodiment 1-3 is the flour cake prepared by adopting the technical scheme provided by the invention; comparative examples 1-3 are the tortillas prepared using the technical scheme provided by the prior art, the specific processes and process parameters are as follows:
example 1
1) Weighing raw materials according to a preset formula, wherein the raw materials comprise: 30kg of flour, 17kg of vegetable oil, 22kg of cane sugar, 18kg of egg white and 13kg of water;
2) the weighed raw materials can be uniformly mixed and then stirred at a low speed of 20rpm/min for 2 min; and then stirring at a high speed of 80rpm/min for 1 minute, standing the uniformly mixed raw materials in a mixer for 5 minutes for temporary storage until the batter with the specific gravity of 0.52 g/cubic centimeter is obtained.
3) And beating the batter to the specific gravity of 0.5 g/cubic centimeter under the conditions of 3.0bar of pressure, 500L/h of nitrogen aeration and 150rpm of the rotation speed of an aeration rotor.
4) Stirring the beaten batter at a low speed of 20rpm/min for 2min, and then stirring at a high speed of 80rpm/min for the same time until a well kneaded dough with a specific gravity of 1.0 g/cc is obtained.
5) Extruding the kneaded dough to obtain strip-shaped dough with the width of 20mm and the thickness of 2 mm; ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; and roasting the dough for 8 minutes at the temperature of 150 ℃ to obtain the roasted dough cake.
Example 2
1) Weighing raw materials according to a preset formula, wherein the raw materials comprise: 25kg of flour, 15kg of vegetable oil, 18kg of cane sugar, 10kg of egg white and 10kg of water;
2) the weighed raw materials can be uniformly mixed and then stirred at a low speed of 30rpm/min for 6 min; and then stirring at a high speed of 120rpm/min for 3 minutes, standing the uniformly mixed raw materials in a mixer for 30 minutes for temporary storage until the batter with the specific gravity of 1.0 g/cubic centimeter is obtained.
3) And beating the batter to the specific gravity of 0.7 g/cubic centimeter under the conditions of 5.0bar of pressure, 800L/h of nitrogen aeration and 200rpm of the rotation speed of an aeration rotor.
4) Stirring the beaten batter at a low speed of 30rpm/min for 6min, and then stirring at a high speed of 120rpm/min for the same time until a well kneaded dough with a specific gravity of 0.7 g/cc is obtained.
5) Extruding the kneaded dough to obtain strip dough with the width of 50mm and the thickness of 2.5 mm; ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; and roasting the dough for 11 minutes at the temperature of 180 ℃ to obtain the roasted dough cake.
Example 3
1) Weighing raw materials according to a preset formula, wherein the raw materials comprise: 45kg of flour, 20kg of vegetable oil, 30kg of cane sugar, 30kg of egg white and 15kg of water;
2) the weighed raw materials can be uniformly mixed and then stirred at a low speed of 40rpm/min for 10 min; and then stirring at a high speed of 150rpm/min for 5 minutes, standing the uniformly mixed raw materials in a mixer for 60 minutes for temporary storage until the batter with the specific gravity of 0.7 g/cubic centimeter is obtained.
3) And beating the batter to the specific gravity of 0.8 g/cubic centimeter under the conditions that the pressure is 7.0bar, the nitrogen aeration amount is 1000L/h and the rotation speed of an aeration rotor is 350 rpm.
4) And stirring the beaten batter at a low speed of 40rpm/min for 10min, and then stirring the batter at a high speed of 150rpm/min for the same time until the well kneaded dough with the specific gravity of 1.1 g/cubic centimeter is obtained.
5) Extruding the kneaded dough to obtain strip-shaped dough with the width of 80mm and the thickness of 3 mm; ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; and roasting the dough for 15 minutes at the temperature of 200 ℃ to obtain the roasted dough cake.
Comparative example 1
1) Weighing raw materials according to a preset formula, wherein the raw materials comprise: 30kg of flour, 17kg of vegetable oil, 22kg of cane sugar, 18kg of egg white and 13kg of water;
2) the weighed raw materials can be uniformly mixed and then stirred for 5min at the rotating speed of 40rpm/min to obtain well-kneaded dough.
3) Extruding the kneaded dough to obtain strip-shaped dough with the width of 20mm and the thickness of 2 mm; ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; and roasting the dough for 8 minutes at the temperature of 150 ℃ to obtain the roasted dough cake.
Comparative example 2
1) Weighing raw materials according to a preset formula, wherein the raw materials comprise: 25kg of flour, 15kg of vegetable oil, 18kg of cane sugar, 10kg of egg white and 10kg of water;
2) the weighed raw materials can be uniformly mixed and then stirred for 10min at the rotating speed of 80rpm/min to obtain well-kneaded dough.
3) Extruding the kneaded dough to obtain strip dough with the width of 50mm and the thickness of 2.5 mm; ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; and roasting the dough for 11 minutes at the temperature of 180 ℃ to obtain the roasted dough cake.
Comparative example 3
1) Weighing raw materials according to a preset formula, wherein the raw materials comprise: 45kg of flour, 20kg of vegetable oil, 30kg of cane sugar, 30kg of egg white and 15kg of water;
2) the weighed raw materials can be uniformly mixed and then stirred for 20min at the rotating speed of 120rpm/min to obtain well-kneaded dough.
3) Extruding the kneaded dough to obtain strip-shaped dough with the width of 80mm and the thickness of 3 mm; ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; and roasting the dough for 15 minutes at the temperature of 200 ℃ to obtain the roasted dough cake.
The bulk densities of the cakes prepared in examples 1 to 3 and comparative examples 1 to 3 were measured in accordance with the method specified in GB/T20980-2007, and the results are shown in Table 1. Table 1 shows the results of measuring the bulk of the dough pieces prepared in examples 1 to 3 and comparative examples 1 to 3.
TABLE 1
As can be seen from Table 1, the dough-cakes prepared in examples 1-3 of the present invention had bulk densities of 0.46 g/cc, 0.45 g/cc, respectively, and average densities of: (0.46+0.45+0.45)/3 ═ 0.453 g/cc. The dough-cakes prepared in comparative examples 1 to 3 had bulk densities of 0.51 g/cc, and 0.53 g/cc, respectively, and an average density of (0.51+0.051+ 0.53)/3-0.516 g/cc. Therefore, the average bulk density of the flour cake prepared by the embodiment of the invention is 0.516-0.453-0.063 g/cubic centimeter lower than that of the flour cake prepared by the prior art, and the mouthfeel is further improved.
In addition, apparent porosity of each example can also be measured for the dough cakes prepared in examples 1 to 3 and comparative examples 1 to 3, respectively, according to the following methods:
1) weighing the dried sample on an AE523 type precision electronic balance manufactured by Shanghai Shunhui scientific instruments Co., Ltd, wherein the weight of the sample in the air is m 1;
2) then placing the sample into a sealed container, pumping the residual pressure in the sealed container to 15mm of mercury by using a vacuum pump, and keeping for 10 min; then slowly injecting alcohol until the sample is completely submerged, and keeping for 30 min;
3) weighing the buoyancy m2 of the soaked sample in alcohol;
4) wiping off redundant liquid drops on the surface of the sample, and weighing the saturated weight m3 of the soaked sample in the air;
5) the apparent porosity of each sample was calculated using the formula (m3-m1)/(m3-m 2)% by weight.
The results are shown in Table 2. Table 2 shows the results of measuring the apparent porosity of the dough cakes prepared in examples 1 to 3 and comparative examples 1 to 3.
TABLE 1
As can be seen from Table 1, the apparent porosities of the cakes prepared in examples 1 to 3 of the present invention were 145%, 155% and 148%, respectively, and the average apparent porosities were: (145% + 155% + 148%)/3 ═ 149.3%. The apparent porosities of the dough cakes prepared in comparative examples 1 to 3 were 124%, 131%, and 127%, respectively, and the average apparent porosities were: (124% + 131% + 127%)/3 ═ 127.3%. . Therefore, the average bulk density of the flour cake prepared by the embodiment of the invention is 22% lower than that of the flour cake prepared by the prior art by 149.3-127.3%, so that the mouthfeel is improved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. A method of making a dough cake, the method comprising:
1) weighing raw materials according to a preset formula, wherein the raw materials comprise: water, oil, sugar, eggs and flour;
2) uniformly mixing the weighed raw materials, and stirring at the rotating speed of 20-150rpm for 1-10min until the batter with the specific gravity of 0.52-0.7 g/cubic centimeter is obtained;
3) the dough is subjected to beating treatment under the conditions that the pressure is 3.0-7.0bar, the aeration quantity is 500-1000L/h and the rotation speed of an aeration rotor is 150-350 rpm;
4) stirring the beaten batter for 2-10min at the rotating speed of 20-150 rpm/min;
5) and extruding and cutting the kneaded dough to obtain the dough cake.
2. A method for making a dough cake as claimed in claim 1, wherein the step 2) comprises:
uniformly mixing the weighed raw materials, stirring at the rotating speed of 20-150rpm for 1-10min, and temporarily storing until the batter with the specific gravity of 0.52-0.7 g/cubic centimeter is obtained, wherein the temporarily storing comprises standing the uniformly mixed raw materials in a mixer for 5-60 min.
3. A method for making a dough cake as claimed in claim 1, wherein the step 2) comprises:
uniformly mixing the weighed raw materials, and then stirring at a low speed of 20-40rpm/min for 2-10 min; then stirring at a high speed of 80-150rpm/min for 1-5 minutes; until a batter with a specific gravity of 0.52-0.7 g/cc is obtained.
4. A method for making a dough cake as claimed in claim 1, wherein the step 3) comprises:
the batter is delivered under the conditions of pressure of 3.0-7.0bar, aeration quantity of 500-1000L/h and aeration rotor speed of 150-350rpm until the specific gravity is 0.5-0.8 g/cubic centimeter.
5. A method of making a tortilla as claimed in claim 1, characterized in that the gas used for aeration is an inert gas.
6. A method for making a dough cake as claimed in claim 1, wherein the step 4) comprises:
stirring the beaten batter at low speed of 20-40rpm/min for 2-10min, and stirring at high speed of 80-150rpm/min for the same time.
7. A method for making a dough cake as claimed in claim 1, wherein the step 5) comprises:
extruding the kneaded dough to obtain strip dough with the width of 20-80mm and the thickness of 2-3 mm;
ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length;
baking the dough for 8-15 minutes at the temperature of 150-.
8. A method of making a tortilla according to claim 1, wherein the step 1) comprises:
weighing the following raw materials in proportion: 25-45 parts of flour, 15-20 parts of vegetable oil, 18-30 parts of cane sugar, 10-30 parts of egg white and 10-15 parts of water.
9. A method of making a tortilla according to claim 8, wherein the step 1) comprises:
weighing the following raw materials in proportion: 30 parts of flour, 17 parts of vegetable oil, 22 parts of cane sugar, 18 parts of egg white and 13 parts of water.
10. A tortilla prepared according to the method of any of claims 1-8.
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| CN201911315458.5A CN110959649A (en) | 2019-12-19 | 2019-12-19 | Flour cake making method and flour cake |
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| CN201911315458.5A CN110959649A (en) | 2019-12-19 | 2019-12-19 | Flour cake making method and flour cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543450A (en) * | 2020-04-17 | 2020-08-18 | 安吉祖名豆制食品有限公司 | High-fiber rice cake kneading machine and preparation method of high-fiber rice cake |
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|---|---|---|---|---|
| CA2665898A1 (en) * | 2009-04-03 | 2010-10-03 | Nellson Nutraceutical Llc | A process for preparing an aerated food product comprising protein and fiber |
| CN202112950U (en) * | 2011-06-01 | 2012-01-18 | 吴仲彬 | Full-automatic cake whipping machine |
| CN105875771A (en) * | 2016-06-08 | 2016-08-24 | 洽洽食品股份有限公司 | Black rice cake and processing method thereof |
| CN107927081A (en) * | 2017-12-23 | 2018-04-20 | 安徽青松食品有限公司 | A kind of Appetizing spleen-tonifying black rice cake and its preparation process |
-
2019
- 2019-12-19 CN CN201911315458.5A patent/CN110959649A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2665898A1 (en) * | 2009-04-03 | 2010-10-03 | Nellson Nutraceutical Llc | A process for preparing an aerated food product comprising protein and fiber |
| CN202112950U (en) * | 2011-06-01 | 2012-01-18 | 吴仲彬 | Full-automatic cake whipping machine |
| CN105875771A (en) * | 2016-06-08 | 2016-08-24 | 洽洽食品股份有限公司 | Black rice cake and processing method thereof |
| CN107927081A (en) * | 2017-12-23 | 2018-04-20 | 安徽青松食品有限公司 | A kind of Appetizing spleen-tonifying black rice cake and its preparation process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111543450A (en) * | 2020-04-17 | 2020-08-18 | 安吉祖名豆制食品有限公司 | High-fiber rice cake kneading machine and preparation method of high-fiber rice cake |
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