CN112640939A - Chocolate-flavored coating cake with puffed cereal grains scattered on surface and making method thereof - Google Patents
Chocolate-flavored coating cake with puffed cereal grains scattered on surface and making method thereof Download PDFInfo
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- CN112640939A CN112640939A CN202011478075.2A CN202011478075A CN112640939A CN 112640939 A CN112640939 A CN 112640939A CN 202011478075 A CN202011478075 A CN 202011478075A CN 112640939 A CN112640939 A CN 112640939A
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- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 4
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a chocolate-flavored coated cake with puffed cereal grains scattered on the surface, which takes white granulated sugar, eggs, wheat flour, cocoa liquor, refined vegetable oil and the like as raw materials. The coated cake is totally divided into four parts, wherein the innermost layer is a cream sandwich, the middle layer is a cake blank, puffed grains are scattered on the surface of the cake blank, and the outermost layer is coated with a chocolate coating. The breakthrough of the product lies in solving the problem of quality reduction caused by the change of the whole taste of the product due to the water transfer among materials. Meanwhile, due to the wrapping effect of the chocolate coating, the effect of isolating oxygen can be achieved, and the effect of prolonging the shelf life of the chocolate coating is achieved.
Description
Technical Field
The invention belongs to the field of processing of baked foods, and particularly relates to a chocolate-flavored coated cake with puffed grains scattered on the surface and a making method thereof.
Background
The cake is a food which is popular among people in China and has fine mouthfeel and rich flavor. The chocolate-coated cake is upgraded on the basis of the cake, and the chocolate coating is added, so that the chocolate-coated cake is more unique in flavor and more fragrant, sweet and delicious in taste. However, in recent years, chocolate-coated cakes are in bottleneck period, and most of the products are changed in flavor without obvious product innovation.
Puffed grains are also a type of snack which has become popular in recent years and has the characteristics of delicious and tasty taste, crisp mouthfeel, variable taste and easy digestion and absorption. It can be combined with cake to give strong taste and flavor contrast, and give people a different experience. However, direct combination with the cake, such as addition to the center, tends to cause moisture migration of the product, resulting in a decrease in the mouthfeel qualities of both the cake and the puffed food.
Moisture migration often can appear between traditional cake base body and the middle sandwich filling material, not only leads to cake base body to glue the tooth but also the filling material is because the moisture loss appears ageing or the taste is dry problem.
Disclosure of Invention
In view of the above, the present invention aims to provide a chocolate-flavored coated cake with puffed grains scattered on the surface. The puffed cereal grains are combined with the cake after being wrapped by the coating, so that the problem of water migration of the product can be well solved, and a new level experience of video flavor and mouthfeel is provided for consumers.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a chocolate-flavored coated cake with puffed cereal grains scattered on the surface comprises a cake blank and a chocolate coating layer wrapped on the outer surface of the cake blank, wherein the cake blank is provided with sandwich cream, and the puffed cereal grains are adhered to the chocolate coating layer;
the cake blank comprises the following components: 95-105 parts of low gluten powder, 85-95 parts of white granulated sugar powder, 210 parts of whole egg liquid, 65-75 parts of salad oil, 2-3 parts of milk powder, 2-3 parts of condensed milk, 2-2.5 parts of baking powder, 2 parts of salt powder, 2 parts of sodium alginate, 14-16 parts of emulsifier, 0.3 part of vanilla powder, 0.3 part of sodium dehydroacetate, 48-52 parts of water and 1 part of edible alcohol;
the sandwich cream of the sandwich cream layer comprises the following components: the flavoring comprises, by weight, 100 parts of anhydrous butter, 30 parts of white granulated sugar powder, 30 parts of glucose powder, 1 part of salt powder, 10 parts of high fructose corn syrup, 5 parts of dietary fiber powder and 0.05 part of flavor essence;
the expanded cereal grains comprise expanded grains of at least one of the following cereals: rice, wheat, barley, rye, quinoa and pearl barley;
the chocolate coating of the chocolate coating layer comprises the following components: according to the weight portion, 5-7 portions of salad oil, 25-30 portions of cocoa butter substitute, 20-25 portions of white granulated sugar powder, 10-20 portions of cocoa liquor, 0.1-0.2 portion of lecithin and 0.05-0.1 portion of vanillin.
Further, the emulsifier in the cake blank making is common cake SP, and the flavor essence used by the sandwich cream is at least one of vanilla essence, lemon essence, strawberry essence and milk essence.
Further, the sandwich cream further comprises 0.15 part of a coloring agent, the coloring agent and the flavor essence are added in a one-to-one correspondence mode, a faint yellow coloring agent is correspondingly added to the vanilla essence, a lemon yellow coloring agent is correspondingly added to the lemon essence, and a strawberry coloring agent is correspondingly added to the strawberry essence.
After the technical scheme is adopted, the chocolate-flavored coated cake with the puffed cereal grains scattered on the surface has the following beneficial effects: the coated cake is totally divided into four parts, wherein the innermost layer is a cream sandwich, the middle layer is a cake blank, puffed grains are scattered on the surface of the cake blank, the outermost layer is coated with a chocolate coating, the layers are rich, and the integral taste is clear and mutually compatible. The invention adopts the chocolate coating mode to wrap the puffed cereal grains, can prevent the water migration between the puffed cereal grains and the cake blank, and ensures that the product retains the unique taste for a long time. And thirdly, the inner layer cream sandwich is made by adopting anhydrous butter as a base material, the water content of the integral sandwich cream is extremely low, and the moisture can be prevented from transferring between the cake blank and the sandwich.
A method for making a chocolate-flavored coated cake with puffed cereal grains scattered on the surface comprises the following steps:
(1) making of cake blank
a. Raw material pretreatment and preparation: sieving whole egg liquid, filtering to remove impurities such as egg shells, taking part of water to dissolve sodium dehydroacetate, and weighing other raw materials according to respective weight proportions;
b. firstly, taking part of water to dissolve and mix the milk powder and the condensed milk uniformly;
c. mixing emulsifier, salad oil, sodium alginate, vanilla powder, edible alcohol and the rest water at a speed of 30r/min, stirring for 5min, and stirring to disperse without breaking;
d. mixing white granulated sugar powder, whole egg liquid and salt powder, and stirring at 30r/min for 3 min;
e. adding low-gluten powder and baking powder, mixing at a speed of 30r/min, and stirring for 5 min;
f. adding pre-dissolved milk powder and condensed milk, mixing, and stirring at 20r/min for 2 min;
g. stirring at 10r/min until the specific gravity of the material liquid is 0.8-0.9, pumping the material liquid into an inflation whipping machine for inflation whipping until the specific gravity of the batter is 0.4-0.5;
h. pouring: pouring the feed liquid in the step g on a steel conveying belt
i. Baking: baking with direct-fired open fire at 165 deg.C for 30min until the surface turns golden yellow;
j. demolding and cooling: demoulding the baked cake blank, placing the demoulded cake blank on a conveyor belt, entering a sterile area, and cooling until the core temperature of the cake blank is lower than 30 ℃;
(2) cream filling preparation
a. Mixing anhydrous butter, white granulated sugar powder, glucose powder, dietary fiber powder and fructose-glucose syrup in the cream sandwich formula at low speed by a beater,
b. adding salt powder and flavor essence, mixing and stirring uniformly
c. The specific gravity of the cream is beaten to be between 0.68 and 0.72
(3) Preparation of chocolate coating syrup
a. Putting cocoa butter substitute, salad oil and white granulated sugar powder into a pulping machine, continuously grinding for 3h, and keeping a pulping cylinder at 70 +/-2 ℃ in the grinding process;
b. after the white granulated sugar powder is confirmed to be completely dissolved, adding the cocoa mass, lecithin and vanillin into a pulping jar, keeping the temperature of the pulping jar at 60 +/-2 ℃, and continuously grinding for 8-10 hours;
c. the grinding is completed when the fineness of the slurry is less than or equal to 20 mu m at 60 ℃ by utilizing a scraper fineness meter for measurement, and the slurry can be used;
(4) cutting and sandwiching cake blank
Cutting the cooled cake blank into two blocks with equal width, uniformly coating sandwich cream between the two blocks of cakes, and then cutting the cake blank;
(5) surface scattering decorative particles and coating
After the cake is sandwiched, uniformly scattering puffed grains on the surface, coating with chocolate coating slurry, and cooling the product at 0 ℃ for 5 min;
(6) the product is sent to a packaging workshop for nitrogen filling and packaging.
Further, when making chocolate coating, grinding for 2-3h at constant temperature of 60 + -2 deg.C before further use.
After the technical scheme is adopted, the method for making the chocolate-flavored coated cake with the puffed cereal grains scattered on the surface has the following beneficial effects: the coated cake is totally divided into four parts, wherein the innermost layer is a cream sandwich, the middle layer is a cake blank, puffed grains are scattered on the surface of the cake blank, the outermost layer is coated with a chocolate coating, the layers are rich, and the integral taste is clear and mutually compatible. The invention adopts the chocolate coating mode to wrap the puffed cereal grains, can prevent the water migration between the puffed cereal grains and the cake blank, and ensures that the product retains the unique taste for a long time. And thirdly, the inner layer cream sandwich is made by adopting anhydrous butter as a base material, the water content of the integral sandwich cream is extremely low, and the moisture can be prevented from transferring between the cake blank and the sandwich.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
Example 1
The utility model provides a surface spills chocolate taste coating cake of popped cereal grain, includes the cake base body, and wrap up in the chocolate coating liquid layer of cake base body surface, the cake base body is equipped with filling cream, the chocolate coating liquid layer is attached to there is popped cereal grain.
The cake blank comprises the following components: 95 parts of low-gluten powder, 85 parts of white granulated sugar powder, 190 parts of whole egg liquid, 65 parts of salad oil, 2 parts of milk powder, 2 parts of condensed milk, 2 parts of baking powder, 2 parts of salt powder, 2 parts of sodium alginate, 14 parts of emulsifier, 0.3 part of vanilla powder, 0.3 part of sodium dehydroacetate, 48 parts of water and 1 part of edible alcohol;
the sandwich cream comprises the following components: the flavoring comprises, by weight, 100 parts of anhydrous butter, 30 parts of white granulated sugar powder, 30 parts of glucose powder, 1 part of salt powder, 10 parts of high fructose corn syrup, 5 parts of dietary fiber powder and 0.05 part of flavor essence;
the puffed grains comprise one or more of the following puffed grains: rice, wheat, barley, rye, quinoa and pearl barley;
the chocolate coating of the chocolate coating layer comprises the following components: according to the parts by weight, 5 parts of salad oil, 25 parts of cocoa butter substitute, 20 parts of white granulated sugar powder, 10 parts of cocoa liquor, 0.1 part of lecithin and 0.05 part of vanillin;
as a preferable embodiment, the emulsifier in the cake blank making is common cake SP, and the flavor essence used in the sandwich cream is at least one of vanilla essence, lemon essence, strawberry essence and milk essence.
As a preferable embodiment, the sandwich cream further comprises 0.15 part of a coloring agent, wherein the coloring agent and the essence are added in a one-to-one correspondence manner, the vanilla essence is added with a faint yellow coloring agent in a correspondence manner, the lemon essence is added with a lemon yellow coloring agent in a correspondence manner, and the strawberry essence is added with a strawberry coloring agent in a correspondence manner. It should be noted that no colorant is added to the milk essence.
A chocolate-flavored coated cake with puffed cereal grains scattered on the surface is manufactured, and comprises the following steps:
(1) making of cake blank
a. Raw material pretreatment and preparation: sieving whole egg liquid, filtering to remove impurities such as egg shell, dissolving sodium dehydroacetate in a small amount of water, adding water to dissolve sodium dehydroacetate, and weighing other raw materials according to respective weight ratio.
b. Firstly, taking part of water to dissolve and mix the milk powder and the condensed milk evenly.
c. Mixing emulsifier, salad oil, sodium alginate, vanilla powder, edible alcohol and the rest water at a speed of 30r/min, stirring for 5min, and stirring to disperse without breaking.
d. Mixing white granulated sugar powder, whole egg liquid and salt powder, and stirring at 30r/min for 3 min.
e. Then adding the low-gluten powder and the baking powder, mixing and stirring for 5min at the speed of 30 r/min.
f. Adding pre-dissolved milk powder and condensed milk, and stirring at 20r/min for 2 min.
g. Stirring at 10r/min until the specific gravity of the material liquid is 0.8-0.9, pumping the material liquid into an inflation frothing machine for aeration frothing until the specific gravity of the batter is 0.4-0.5.
h. Pouring: pouring the feed liquid in the step g on a steel conveying belt
i. Baking: baking with direct-fired open fire at 165 deg.C for 30min until the surface turns golden yellow
j. Demolding and cooling: demoulding the baked cake blank, placing the baked cake blank on a conveyor belt after demoulding, cooling the cake blank in an aseptic area until the core temperature of the cake blank is lower than 30 DEG C
(2) Cream filling preparation
a. Mixing anhydrous butter, white granulated sugar powder, glucose powder, dietary fiber powder and fructose-glucose syrup at low speed in cream sandwich formula
b. Adding salt powder, flavor essence (lemon essence, strawberry essence, milk essence, etc.) and colorant, mixing, and stirring
c. The specific gravity of the cream is beaten to be between 0.68 and 0.72
(3) Preparation of chocolate coating syrup
a. Putting cocoa butter substitute, salad oil and powdered sugar into a pulping machine, continuously grinding for 3h, and keeping a pulping cylinder at 70 +/-2 ℃ in the grinding process;
b. after the sugar powder is confirmed to be completely dissolved, adding the cocoa mass, lecithin and vanillin into a pulping jar, keeping the temperature of the pulping jar at 60 +/-2 ℃, and continuously grinding for 8-10 hours;
c. the grinding is completed when the fineness of the slurry is less than or equal to 20 mu m at 60 ℃ by utilizing a scraper fineness meter for measurement, and the slurry can be used;
(4) cutting and sandwiching cake blank
And cutting the cooled cake blank into two blocks with equal width, and uniformly smearing sandwich cream between the two blocks of cakes. Then the cake blank is cut into 80X 40X 20mm square blocks.
(5) Surface scattering decorative particles and coating
After the cake is filled with the cake, the surface is uniformly sprinkled with puffed grains. Pouring chocolate coating slurry on the surface of the cake for coating, blowing off the redundant chocolate coating slurry by using wind, and then cooling the product at the temperature of 0 ℃ for 5 min.
(6) The product is sent to a packaging workshop for nitrogen filling and packaging.
It should be noted that, when the chocolate coating is made, if the coating slurry is not used up in the last time, the chocolate coating needs to be milled for 2-3h at a constant temperature of 60 +/-2 ℃ before being used continuously.
The expanded cereal grains comprise expanded grains of at least one of the following cereals: rice, wheat, barley, rye, quinoa and coix seed.
The invention relates to a method for making a chocolate-flavored coating cake with puffed cereal grains scattered on the surface. The coated cake is totally divided into four parts, wherein the innermost layer is a cream sandwich, the middle layer is a cake blank, puffed grains are scattered on the surface of the cake blank, and the outermost layer is coated with a chocolate coating. The breakthrough of the product lies in solving the problem of quality reduction caused by the change of the whole taste of the product due to the water transfer among materials. Meanwhile, due to the wrapping effect of the chocolate coating, the effect of isolating oxygen can be achieved, and the effect of prolonging the shelf life of the chocolate coating is achieved.
Compared with the traditional chocolate-coated cake, the coating cake of the invention is innovatively added with the puffed grains to enhance the flavor and taste level of the whole coating cake, and meanwhile, the chocolate coating ensures that the taste of the puffed grains is kept crisp. The aim is to enable consumers to taste four flavors of the sandwich cream, the cake blank, the puffed cereal grains and the chocolate shell in one product at the same time. In addition, the puffed cereal grains can increase the digestibility of protein and the content of soluble dietary fibers in the cereals, and are beneficial to the health and nutrition of products.
The production method comprises the steps of making of the sandwich cream, making of the cake blank, making of the chocolate coating and combining of the whole product to form a production chain for making the whole product.
The stuffing in the product of the invention adopts anhydrous full-oil-based stuffing, and the stability of the first heavy mouthfeel is ensured. Secondly, the problem of water migration between cake blanks and cereal puffed particles is solved by adopting a chocolate coating mode, the effect of isolating water and oxygen can be achieved through the wrapping effect of the chocolate coating, the problem of water migration is solved, and the effect of prolonging the shelf life of the product is achieved.
The product of the invention has the breakthrough that the problem of quality reduction caused by the change of the integral taste of the product due to the moisture transfer among materials is solved.
Example 2
The utility model provides a surface spills chocolate taste coating cake of popped cereal grain, includes the cake base body, and wrap up in the chocolate coating liquid layer of cake base body surface, the cake base body is equipped with filling cream, the chocolate coating liquid layer is attached to there is popped cereal grain.
The cake blank comprises the following components: the seasoning composition comprises, by weight, 105 parts of low-gluten flour, 95 parts of white granulated sugar powder, 210 parts of whole egg liquid, 75 parts of salad oil, 3 parts of milk powder, 3 parts of condensed milk, 2.5 parts of baking powder, 2 parts of salt powder, 2 parts of sodium alginate, 16 parts of an emulsifier, 0.3 part of vanilla powder, 0.3 part of sodium dehydroacetate, 52 parts of water and 1 part of edible alcohol;
the sandwich cream comprises the following components: the edible oil comprises, by weight, 100 parts of anhydrous butter, 30 parts of white granulated sugar powder, 30 parts of glucose powder, 1 part of salt powder, 10 parts of high fructose corn syrup, 5 parts of dietary fiber powder, 0.05 part of flavor essence and 0.15 part of colorant;
the puffed grain decorative particles comprise the following components: 25 parts of salad oil, 30 parts of anhydrous butter, 20 parts of powdered sugar, 2 parts of salt powder, 30 parts of water, 100 parts of low-gluten powder and 10 parts of chopped chives.
The chocolate coating slurry comprises the following components: according to the parts by weight, 7 parts of salad oil, 30 parts of cocoa butter substitute, 25 parts of powdered sugar, 20 parts of cocoa mass, 0.2 part of lecithin and 0.1 part of vanillin;
a chocolate-flavored coated cake with puffed cereal grains scattered on the surface is manufactured, and comprises the following steps:
(1) cake blank making
a. Raw material pretreatment and preparation: sieving whole egg liquid, filtering to remove impurities such as egg shell, dissolving sodium dehydroacetate in a small amount of water, and weighing the other raw materials according to respective weight ratio.
b. Firstly, taking part of water to dissolve and mix the milk powder and the condensed milk evenly.
c. Mixing emulsifier, salad oil, sodium alginate, vanilla powder, edible alcohol and the rest water at a speed of 30r/min, stirring for 5min, and stirring to disperse without breaking.
d. Mixing the sugar powder, egg liquid and salt powder at a speed of 30r/min, and stirring for 3 min.
e. Adding low-gluten powder and baking powder, mixing at a speed of 30r/min, and stirring for 5 min.
f. Adding pre-dissolved milk powder and condensed milk, and stirring at 20r/min for 2 min.
g. Stirring at 10r/min until the specific gravity of the material liquid is 0.8-0.9, pumping the material liquid into an inflation frothing machine for aeration frothing until the specific gravity of the batter is 0.4-0.5.
h. Pouring: pouring the feed liquid in the step g on a steel conveying belt
i. Baking: baking with direct-fired open fire at 165 deg.C for 30min until the surface turns golden yellow
j. Demolding and cooling: demoulding the baked cake blank, placing the baked cake blank on a conveyor belt after demoulding, cooling the cake blank in an aseptic area until the core temperature of the cake blank is lower than 30 DEG C
(2) Cream filling preparation
a, uniformly mixing anhydrous butter, white granulated sugar powder, glucose powder, dietary fiber powder and high fructose corn syrup in a cream sandwich formula at a low speed by a foaming machine;
b. adding salt powder, flavor essence (lemon essence, strawberry essence, milk essence, etc.), and colorant, mixing, and stirring;
c. beating the cream to a specific gravity of 0.68-0.72;
(3) preparation of chocolate coating syrup
a. Putting cocoa butter substitute, salad oil and powdered sugar into a pulping machine, continuously grinding for 3h, and keeping a pulping cylinder at 70 +/-2 ℃ in the grinding process;
b. after the sugar powder is confirmed to be completely dissolved, adding the cocoa mass, lecithin and vanillin into a pulping jar, keeping the temperature of the pulping jar at 60 +/-2 ℃, and continuously grinding for 8-10 hours;
c. the grinding is completed when the fineness of the slurry is less than or equal to 20 mu m at 60 ℃ by utilizing a scraper fineness meter for measurement, and the slurry can be used;
(4) cutting and sandwiching cake blank
And cutting the cooled cake blank into two blocks with equal width, and uniformly smearing sandwich cream between the two blocks of cakes. Then the cake blank is cut into 80X 40X 20mm square blocks.
(5) Surface scattering decorative particles and coating
After the cake is filled with the cake, the surface is uniformly sprinkled with puffed grains. Pouring chocolate coating slurry on the surface of the cake for coating, blowing off the redundant chocolate coating slurry by using wind, and then cooling the product at the temperature of 0 ℃ for 5 min.
(6) The product is sent to a packaging workshop for nitrogen filling and packaging.
Example 1 after the sample was prepared, the sample was sealed and packaged in nitrogen. The moisture content of each part of the product was tested at 0, 10, 30, 90, 150 and 180 days (the moisture content of the cereal puffed particles was the same as the moisture content of the chocolate coating syrup because of the combination of the cereal puffed particles and the chocolate coating syrup) respectively, and the moisture test method was the first method "direct drying" in the moisture test of the food product of GB 5009.3-2016. Samples were tested in 5 replicates and data with significant differences were subtracted and averaged.
TABLE 1 moisture Change Table for products
As can be seen from Table 1, the moisture contents of the respective components are stable as a whole, and the moisture migration between them is controlled to a very small extent. Therefore, the whole system of the invention is more effective for controlling the water migration of each part and keeping the taste.
The above examples are not intended to limit the products and methods of the present invention, and any suitable changes or modifications made by one of ordinary skill in the art should be considered without departing from the scope of the present invention.
Claims (5)
1. A chocolate-flavored coating cake with puffed grains scattered on the surface is characterized in that: the cake blank is provided with sandwich cream, and puffed cereal grains are attached to the chocolate coating layer;
the cake blank comprises the following components: 95-105 parts of low gluten powder, 85-95 parts of white granulated sugar powder, 210 parts of whole egg liquid, 65-75 parts of salad oil, 2-3 parts of milk powder, 2-3 parts of condensed milk, 2-2.5 parts of baking powder, 2 parts of salt powder, 2 parts of sodium alginate, 14-16 parts of emulsifier, 0.3 part of vanilla powder, 0.3 part of sodium dehydroacetate, 48-52 parts of water and 1 part of edible alcohol;
the sandwich cream of the sandwich cream layer comprises the following components: the flavoring comprises, by weight, 100 parts of anhydrous butter, 30 parts of white granulated sugar powder, 30 parts of glucose powder, 1 part of salt powder, 10 parts of high fructose corn syrup, 5 parts of dietary fiber powder and 0.05 part of flavor essence;
the expanded cereal grains comprise expanded grains of at least one of the following cereals: rice, wheat, barley, rye, quinoa and pearl barley;
the chocolate coating of the chocolate coating layer comprises the following components: according to the weight portion, 5-7 portions of salad oil, 25-30 portions of cocoa butter substitute, 20-25 portions of white granulated sugar powder, 10-20 portions of cocoa liquor, 0.1-0.2 portion of lecithin and 0.05-0.1 portion of vanillin.
2. The chocolate-flavored coated cake with puffed cereal grains sprinkled on the surface as claimed in claim 1, wherein: the emulsifier in the cake blank body is common cake SP, and the flavor essence used by the sandwich cream is at least one of vanilla essence, lemon essence, strawberry essence and milk essence.
3. The chocolate-flavored coated cake with puffed cereal grains sprinkled on the surface as claimed in claim 2, wherein: the sandwich cream further comprises 0.15 part of a coloring agent, wherein the coloring agent and the flavor essence are added in a one-to-one correspondence manner, a faint yellow coloring agent is correspondingly added to the vanilla essence, a lemon yellow coloring agent is correspondingly added to the lemon essence, and a strawberry coloring agent is correspondingly added to the strawberry essence.
4. A method of making a chocolate-flavored coated cake with expanded cereal grains sprinkled on the surface of the cake as claimed in claim 1, wherein: the method comprises the following steps:
(1) making of cake blank
a. Raw material pretreatment and preparation: sieving whole egg liquid, filtering to remove impurities such as egg shells, taking part of water to dissolve sodium dehydroacetate, and weighing other raw materials according to respective weight proportions;
b. firstly, taking part of water to dissolve and mix the milk powder and the condensed milk uniformly;
c. mixing emulsifier, salad oil, sodium alginate, vanilla powder, edible alcohol and the rest water at a speed of 30r/min, stirring for 5min, and stirring to disperse without breaking;
d. mixing white granulated sugar powder, whole egg liquid and salt powder, and stirring at 30r/min for 3 min;
e. adding low-gluten powder and baking powder, mixing at a speed of 30r/min, and stirring for 5 min;
f. adding pre-dissolved milk powder and condensed milk, mixing, and stirring at 20r/min for 2 min;
g. stirring at 10r/min until the specific gravity of the material liquid is 0.8-0.9, pumping the material liquid into an inflation whipping machine for inflation whipping until the specific gravity of the batter is 0.4-0.5;
h. pouring: pouring the feed liquid in the step g on a steel conveying belt
i. Baking: baking with direct-fired open fire at 165 deg.C for 30min until the surface turns golden yellow;
j. demolding and cooling: demoulding the baked cake blank, placing the demoulded cake blank on a conveyor belt, entering a sterile area, and cooling until the core temperature of the cake blank is lower than 30 ℃;
(2) cream filling preparation
a. Mixing anhydrous butter, white granulated sugar powder, glucose powder, dietary fiber powder and fructose-glucose syrup in the cream sandwich formula at low speed by a beater,
b. adding salt powder and flavor essence, mixing and stirring uniformly
c. The specific gravity of the cream is beaten to be between 0.68 and 0.72
(3) Preparation of chocolate coating syrup
a. Putting cocoa butter substitute, salad oil and white granulated sugar powder into a pulping machine, continuously grinding for 3h, and keeping a pulping cylinder at 70 +/-2 ℃ in the grinding process;
b. after the white granulated sugar powder is confirmed to be completely dissolved, adding the cocoa mass, lecithin and vanillin into a pulping jar, keeping the temperature of the pulping jar at 60 +/-2 ℃, and continuously grinding for 8-10 hours;
c. the grinding is completed when the fineness of the slurry is less than or equal to 20 mu m at 60 ℃ by utilizing a scraper fineness meter for measurement, and the slurry can be used;
(4) cutting and sandwiching cake blank
Cutting the cooled cake blank into two blocks with equal width, uniformly coating sandwich cream between the two blocks of cakes, and then cutting the cake blank;
(5) surface scattering decorative particles and coating
After the cake is sandwiched, uniformly scattering puffed grains on the surface, coating with chocolate coating slurry, and cooling the product at 0 ℃ for 5 min;
(6) the product is sent to a packaging workshop for nitrogen filling and packaging.
5. The chocolate-flavored coated cake with puffed cereal grains sprinkled on the surface as claimed in claim 4, wherein: when the chocolate coating is prepared, the chocolate coating is milled for 2-3h at a constant temperature of 60 +/-2 ℃ before being used continuously.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114097855A (en) * | 2021-10-09 | 2022-03-01 | 丹香食品科技有限公司 | Cake formula with chocolate coconut shred surface layer and surface layer filling process thereof |
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| CN104222449A (en) * | 2014-09-18 | 2014-12-24 | 雅客（中国）有限公司 | Chocolate product containing crisp ingredients |
| CN105707177A (en) * | 2016-02-26 | 2016-06-29 | 泉州惠家食品有限公司 | Sandwich doughnut cake and preparation method thereof |
| CN111034769A (en) * | 2019-12-27 | 2020-04-21 | 福建省长汀盼盼食品有限公司 | Coating sandwich cake and production process and production line thereof |
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2020
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222449A (en) * | 2014-09-18 | 2014-12-24 | 雅客（中国）有限公司 | Chocolate product containing crisp ingredients |
| CN105707177A (en) * | 2016-02-26 | 2016-06-29 | 泉州惠家食品有限公司 | Sandwich doughnut cake and preparation method thereof |
| CN111034769A (en) * | 2019-12-27 | 2020-04-21 | 福建省长汀盼盼食品有限公司 | Coating sandwich cake and production process and production line thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114097855A (en) * | 2021-10-09 | 2022-03-01 | 丹香食品科技有限公司 | Cake formula with chocolate coconut shred surface layer and surface layer filling process thereof |
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Application publication date: 20210413 |