CN113973876B - Frozen dough of cake containing stuffing and automatic production method thereof - Google Patents

Frozen dough of cake containing stuffing and automatic production method thereof Download PDF

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Publication number
CN113973876B
CN113973876B CN202111411480.7A CN202111411480A CN113973876B CN 113973876 B CN113973876 B CN 113973876B CN 202111411480 A CN202111411480 A CN 202111411480A CN 113973876 B CN113973876 B CN 113973876B
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China
Prior art keywords
batter
stuffing
parts
dough
cake
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CN202111411480.7A
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CN113973876A (en
Inventor
陈正文
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Shanghai Nanqiao Food Co ltd
Tianjin Nanqiao Food Co ltd
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Shanghai Nanqiao Food Co ltd
Tianjin Nanqiao Food Co ltd
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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A21D10/045—Packaged batters
    • 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
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Abstract

The invention relates to the technical field of automatic food processing, in particular to frozen dough of a cake containing stuffing and an automatic production method thereof. The frozen dough of the cake with stuffing comprises flour skin and stuffing, wherein the flour skin comprises, by weight, 20-25 parts of low-gluten flour, 25-30 parts of cream, 20-25 parts of egg liquid and 15-20 parts of sugar; the stuffing comprises 65-75 parts of cream cheese, 20-25 parts of sugar and 2-3 parts of modified starch. Because the frozen dough of the cake with stuffing in the invention contains stuffing components, the frozen dough of the cake with stuffing is manufactured. In addition, the food manufacturer can directly bake the frozen dough of the cake with stuffing to prepare the cake with stuffing, so that the complex technological preparation flow is omitted, and the production efficiency of preparing the cake with stuffing is improved by the frozen dough of the cake with stuffing.

Description

Frozen dough of cake containing stuffing and automatic production method thereof
Technical Field
The invention relates to the technical field of automatic food processing, in particular to frozen dough of a cake with stuffing and an automatic production method thereof.
Background
The cake products are loose and soft, have rich shapes and various tastes, and are deeply favored by consumers. The variety of the stuffed cakes on the market at present is various, and the making process is complex. In the related art, on the one hand, filled cakes are mostly made by hand by means of skilled bakery talents. On the other hand, since the prepared cooked product cake has a short shelf life and is extremely wasteful, there are related art methods of using frozen dough to prepare cake to reduce waste, but the frozen dough prepared by the prior art is not suitable for preparing cake containing stuffing. Therefore, the prior art cannot be applied to frozen dough for stuffed cakes to improve the manufacturing efficiency.
Disclosure of Invention
The application discloses frozen dough of a cake with stuffing and an automatic production method thereof, wherein the frozen dough of the cake with stuffing is manufactured by using the invention, and thus the production efficiency of the cake with stuffing is improved.
In a first aspect, the present application discloses a frozen dough for a cake containing fillings, comprising, in parts by weight,
dough cover:
filling:
65-75 parts of cream cheese
Sugar 20-25 parts
2-3 parts of modified starch.
Further, the flour skin component also comprises 0.5-1 part of baking powder, 3-5 parts of water, 0.3-0.5 part of emulsified oil, 4-6 parts of peach kernel powder and 0.5-1 part of lemon juice by weight; the stuffing component also contains 4-5 parts of lemon juice.
In a second aspect, the present invention discloses an automated production method of frozen dough for a cake containing fillings, the frozen dough for a cake containing fillings being the frozen dough as described in the first aspect, the automated production method comprising the steps of:
stirring the batter: mixing and stirring the low gluten flour, the cream, the egg liquid, the sugar in a stirring tank until the low gluten flour, the cream, the egg liquid and the sugar become uniform batter;
and (3) cooling the batter: cooling the batter until the batter is not sticky and has plasticity;
at least preparing a first filling: mixing the cream cheese, the sugar and the modified starch, and uniformly stirring to obtain the first stuffing;
and (3) dough forming: putting the batter subjected to the batter cooling treatment step into a first hopper and putting the first stuffing into a second hopper; injecting the first filling in the second hopper into the batter in the first hopper to obtain a shaped dough comprising the first filling;
and (3) quick freezing: and (3) carrying out quick freezing treatment on the formed dough.
Further, in the step of stirring the batter, the egg liquid and the sugar are uniformly stirred according to parts by weight;
then continuously adding the low-gluten flour according to the weight parts, and uniformly mixing and stirring;
and finally, continuously adding the cream in parts by weight, mixing and stirring until the cream becomes uniform batter.
Further, the flour skin component further comprises, by weight, 0.5-1 part of baking powder, 3-5 parts of water, 0.3-0.5 part of emulsified oil, 4-6 parts of peach kernel powder and 0.5-1 part of lemon juice, wherein the water, the emulsified oil, the almond powder, the lemon juice, the egg liquid and the sugar are mixed and stirred uniformly, then the baking powder and the low-gluten flour are added, mixed and stirred uniformly, and finally the cream is continuously added. Further, in the batter stirring step, the egg liquid, the sugar, the water, the emulsified oil, the almond powder and the lemon juice are stirred for 2-3 minutes after being mixed; continuously adding the low-gluten flour and the baking powder, and stirring for 2-3 minutes; and adding the cream in multiple times, stirring for 3.5-4.5 minutes, and uniformly mixing.
Further, before the low-gluten flour and the baking powder are added, sieving the low-gluten flour and the baking powder and mixing; the cream is melted in advance and the temperature is controlled at 30-40 ℃.
Further, in the step of cooling the batter, the temperature of the batter after the batter is subjected to the cooling treatment is-12 ℃ to-8 ℃.
Further, in the step of cooling the batter, the batter is packaged in 5-10 kg/bag, and then cooling treatment is performed.
Further, firstly, stirring and softening half of the cream cheese according to the parts by weight, then adding the rest half of the cream cheese, the sugar in the stuffing component and the modified starch, stirring uniformly, and finally adding 4-5 parts of lemon juice according to the parts by weight, and stirring uniformly.
Compared with the prior art, the invention has the following beneficial effects:
the invention produces frozen dough for cake with stuffing, and thus improves the production efficiency of cake with stuffing.
First, the present invention provides a skin formulation and a filling formulation that are applicable to frozen dough for filled cakes by adjusting the component formulations such that the formulation is not a simple filled cake formulation, but is a formulation applicable to frozen dough for such cakes.
Secondly, the invention also provides an automatic production method of the frozen dough suitable for the formula through the exploration of the process method, and the method not only can obtain the frozen dough of the cake with stuffing, but also can meet the production conditions of automatic equipment, thereby obtaining the process method capable of enabling the frozen dough of the cake with stuffing to be produced in an automatic mode. Therefore, the frozen dough of the cake with the stuffing can be produced in an automatic mode, so that food manufacturers can directly bake the cake with the stuffing by utilizing the frozen dough of the cake with the stuffing, the complicated process making flow is omitted, more processing time is saved, and the aim of improving the production efficiency of making the cake with the stuffing is fulfilled.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
Fig. 1 is a flow chart of a preparation method of an embodiment of the present application.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In the present invention, the terms "upper", "lower", "left", "right", "front", "rear", "top", "bottom", "inner", "outer", "middle", "vertical", "horizontal", "lateral", "longitudinal" and the like indicate an azimuth or a positional relationship based on that shown in the drawings. These terms are only used to better describe the present invention and its embodiments and are not intended to limit the scope of the indicated devices, elements or components to the particular orientations or to configure and operate in the particular orientations.
Also, some of the terms described above may be used to indicate other meanings in addition to orientation or positional relationships, for example, the term "upper" may also be used to indicate some sort of attachment or connection in some cases. The specific meaning of these terms in the present invention will be understood by those of ordinary skill in the art according to the specific circumstances.
Furthermore, the terms "mounted," "configured," "provided," "connected," and "connected" are to be construed broadly. For example, it may be a fixed connection, a removable connection, or a unitary construction; may be a mechanical connection, or an electrical connection; may be directly connected, or indirectly connected through intervening media, or may be in internal communication between two devices, elements, or components. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.
Furthermore, the terms "first," "second," and the like, are used primarily to distinguish between different devices, elements, or components (the particular species and configurations may be the same or different), and are not used to indicate or imply the relative importance and number of devices, elements, or components indicated. Unless otherwise indicated, the meaning of "a plurality" is two or more.
The technical scheme of the present application will be further described with reference to specific embodiments and drawings.
The embodiment of the application provides frozen dough of a cake with stuffing. The cake with stuffing is a kind of cake with rich flavor and taste, and has complicated making process, and most products can be made only by hand. However, the manual making has the problems of slow making speed and uneven quality, and further, the mass production of the stuffed cakes is difficult to meet in terms of production efficiency, and the mass production quality of the stuffed cakes is more difficult to meet in terms of quality stability. In addition, the cake with stuffing has the problem of short shelf life because the cake can only be made on site.
Although frozen dough can solve the problems of production efficiency of some baked products (such as dumplings, steamed stuffed buns, steamed buns) and the like, and is manufactured into quick-frozen foods, common frozen dough is not suitable for stuffed cakes. It is known to those skilled in the art that in the preparation of baked cake products, the ingredients are mixed into batter, and the batter is transferred directly to a mold and baked. That is, the dough for making cake is actually in the state of batter, and the batter is in the fluid state, so that the paste has the characteristics of sticking hands and being difficult to operate, and the higher the temperature is, the less easy to shape, which makes the manual making of the cake containing stuffing more difficult.
The embodiment of the application provides frozen dough of a cake with stuffing, which comprises the following components in parts by weight:
dough cover:
filling:
65-75 parts of cream cheese
Sugar 20-25 parts
2-3 parts of modified starch.
Firstly, the invention is regulated by the component formula, specifically: the stuffing components comprise 65-75 parts of cream cheese, 20-25 parts of sugar and 2-3 parts of modified starch in parts by weight, and the flour skin components comprise 20-25 parts of low gluten flour, 0.5-1 part of baking powder, 25-30 parts of cream, 20-25 parts of egg liquid, 15-20 parts of sugar, 3-5 parts of water and 0.3-0.5 part of emulsified oil, so that a flour skin formula and a stuffing formula applicable to frozen dough of a cake with stuffing are provided, and the formula is not a simple cake formula with stuffing, but is a formula applicable to frozen dough of the cake. The food manufacturer can directly bake the frozen dough of the cake with stuffing to make the cake with stuffing, thereby omitting complex process.
In the embodiment of the application, in order to make the taste and flavor of the stuffed cake made of frozen dough better, the flour skin component also contains 4-6 parts by weight of peach kernel powder and 0.5-1 part by weight of lemon juice; the stuffing component also contains 4-5 parts of lemon juice.
Wherein, because the protein in the egg liquid is generally alkalescent, the protein can be better beaten only under the condition of weak acid. The lemon juice is added into the flour skin component, so that on one hand, the fishy smell of the egg liquid can be removed, on the other hand, the alkalinity of the egg liquid can be neutralized, defoaming is reduced, and meanwhile, the toughness of the cake with stuffing can be increased, so that the cake with stuffing is softer. In addition, in order to make the stuffing have the flavor of lemon, 4-5 parts of lemon raw juice is added into the stuffing component in the embodiment of the application. The egg liquid in the embodiments of the present application may be either whole egg liquid or egg yolk liquid, or egg white liquid, which is not particularly limited herein.
The embodiment of the application discloses an automatic production method of frozen dough of the cake with stuffing, which comprises the following steps:
stirring the batter: mixing low gluten flour, baking powder, cream, egg liquid, sugar, water, emulsified oil and stirring in a stirring tank to obtain uniform paste;
and (3) cooling the batter: cooling the batter until the batter is not sticky and has plasticity;
at least preparing a first filling: mixing cream cheese, sugar and modified starch, and uniformly stirring to obtain a first stuffing;
and (3) dough forming: putting the batter subjected to the batter cooling treatment step into a first hopper, and putting the first stuffing into a second hopper; injecting the first filling in the second hopper into the batter in the first hopper to obtain a shaped dough comprising the first filling;
and (3) quick freezing: the shaped dough is subjected to a rapid freezing process.
In this application embodiment, the step of batter stirring can be accomplished through automatic stirring equipment stirring in the agitator tank, and the step of batter cooling makes the batter cool down to a suitable temperature and makes the batter be difficult for gluing the hand, does benefit to the operation, has avoided the staff to go to process more sticky batter, in dough shaping step, makes the filling by the cooperation of first hopper and second hopper wrap up in the batter, has avoided the staff to go to the filling in the batter. Finally, the dough is frozen rapidly to obtain the formed dough containing the first stuffing. The automatic production method of the invention realizes the automatic production of frozen dough of the cake with stuffing, avoids the complicated steps of manually stirring the batter, then manually making stuffing and finally manually wrapping stuffing when the cake with stuffing is made in the traditional process, improves the production efficiency, and can maximally ensure the consistency of finished products after baking. In the step of batter stirring, low-gluten flour, baking powder, cream, egg liquid, sugar, water and emulsified oil can be mixed together, and in order to ensure better taste, peach kernel powder and lemon juice can be added, and the materials are uniformly stirred in a stirring tank by using automatic stirring equipment, so that on one hand, the degree of automation is improved, and on the other hand, because hands of people have body temperature, the temperature of the batter is more stable compared with that of manual stirring by using the automatic equipment, and the batter is not easily influenced by the outside, thereby being beneficial to the subsequent step of batter cooling.
In addition, since the batter produced in the batter stirring step is in a fluid state, the batter in the fluid state has a great viscosity, and thus, when the batter is handled by the apparatus, the batter is stuck to the apparatus and even the apparatus is failed to continue to operate. Therefore, in order to reduce the viscosity of the batter, not stick to the equipment, and facilitate processing, it is necessary to enhance the hardness of the batter. In the step of cooling the batter, the batter adhered to the hands is cooled to a certain temperature, and at the moment, the batter is slightly frozen under the action of low temperature, so that the surface of the batter has a certain hardness, and the surface of the batter becomes non-adhesive to the hands, has plasticity and is convenient to mold and process due to the existence of a frozen layer. It should be noted that the batter is only slightly frozen and cannot be frozen too hard, otherwise it cannot be used later.
When the first stuffing is prepared, cream cheese, sugar and modified starch can be added into a stirring tank, and in order to make the taste better, lemon juice can be added, and then the first stuffing is obtained by uniformly stirring by using automatic stirring equipment. In the dough forming step, the mechanical equipment such as the first hopper and the second hopper are used, so that the temperature of the mechanical equipment in the processing environment is stable, the temperature of the batter after being subjected to cooling treatment is not increased due to the contact with the hoppers, the batter becomes sticky, and the state of the batter before and after being added into the first hopper is consistent, so that the filling in the second hopper is more beneficial to being injected into the batter. In contrast, if a person is used to place the filling in the batter, the person will touch the batter during operation, and the batter will become tacky under the action of the temperature of the person's body surface due to the fact that the person's body surface is at a temperature above the temperature of the batter, which is detrimental to operation. Thus, the dough forming steps of embodiments of the present invention not only increase the degree of automation, but also make the filling of the batter easier to handle.
In this embodiment, in order to enable the molded dough injected with the first filling to be continuously non-deformable and easy to preserve, the molded dough is subjected to quick freezing treatment, so that the molded dough is quickly frozen into a fixed shape in a very short time, the molded dough subjected to the quick freezing treatment is already frozen into a dough with relatively high hardness, the dough can be moved into a certain low-temperature environment for storage, the temperature of quick freezing of the molded dough is minus 35 ℃, and the quick freezing time is 15-25 minutes. The frozen dough produced can be stored at-18 deg.c under refrigeration.
The step of preparing the first filling may be performed before the batter stirring step or before the batter cooling step, or may be performed simultaneously with the batter stirring step and the batter cooling step, and the order is not particularly limited, so long as the filling is prepared before the dough forming step.
In addition, in order to obtain cake with multiple fillings, a second filling and a third filling with different tastes can be made and injected into the batter. For example, a second filling may be prepared in this embodiment, where the second filling is cream cheese, sugar, modified starch, cocoa powder, and cocoa butter, and the second filling is prepared by mixing the cream cheese, sugar, modified starch, cocoa powder, and cocoa butter in parts by weight. Thereafter adding a second filling into the third hopper, the first filling in the second hopper and the second filling in the third hopper being injected into the batter in the first hopper, respectively. Thus, a frozen dough with double multiple fillings can be made. Of course, other fillings may be made, which are not listed here. In the embodiment of the application, in the step of stirring the batter, firstly, uniformly stirring the egg liquid, sugar, water and emulsified oil according to the parts by weight;
then adding the low-gluten flour and the baking powder according to the weight parts, and uniformly mixing and stirring;
finally, adding the cream according to the weight parts, mixing and stirring until the paste becomes uniform paste.
The egg liquid, sugar, water and emulsified oil are uniformly stirred, and the four are liquid except the sugar, so that the four are good in compatibility and are easy to melt, so that the four are mixed first and then are fused more easily, and the obtained mixture is better in uniformity. Because the low-gluten flour and the baking powder are all powdery fixed particles, the low-gluten flour and the baking powder are added in the second step, and can be well mixed with the mixture of egg liquid, sugar, water and emulsified oil under continuous stirring. Finally, as the components are uniformly stirred, cream is added and stirred at the moment, so that the cream is easier to be fused with the uniformly stirred components to form uniform batter.
In the embodiment of the application, the peach kernel powder, the lemon juice, the egg liquid, the sugar, the water and the emulsified oil can be mixed and stirred uniformly according to parts by weight.
In order to prepare the instant dough, the egg liquid, the sugar, the water and the emulsified oil can be stirred uniformly and then added with other materials according to the specific flavor of the batter to be obtained.
In the embodiment of the application, the egg liquid, sugar, water, emulsified oil, almond powder and lemon juice are mixed and stirred for 2-3 minutes at the speed of 70-90 rpm; adding low gluten flour and baking powder, and stirring at a speed of 40-60 rpm for 2-3 minutes; adding the milk oil in multiple times, stirring at 40-60 rpm for 3.5-4.5 min, and mixing.
Wherein, with egg liquid, sugar, water, emulsified oil, almond powder, lemon normal juice can not stir the overlength after mixing, the overlength of stirring can make these mixed material temperature change, even the nature of material changes, also can not stir the time too short, the time of stirring can make can not stir evenly, in this application embodiment, egg liquid, sugar, water, emulsified oil, almond powder, lemon normal juice stir 2-3 minutes after mixing can be with these materials misce bene and mixing effect best. Similarly, the low-gluten flour, the baking powder, the egg liquid, the sugar, the water, the emulsified oil, the almond powder and the lemon raw juice which are uniformly stirred are completely mixed and uniformly stirred after the low-gluten flour and the baking powder are added and stirred for 2-3 minutes, and the mixing effect is best. Finally, in order to ensure that the cream is better fused with the uniformly mixed materials, the cream is added in multiple times, namely, 2 times, 3 times and 4 times, and the cream can be uniformly fused with the uniformly mixed materials after stirring for 3.5-4.5 minutes each time, and the fusion effect is best.
In the embodiment of the application, the low-gluten flour and the baking powder are sieved and mixed before being added with the low-gluten flour and the baking powder; the cream is melted in advance and the temperature is controlled at 30-40 ℃.
In order to ensure that the low-gluten flour and the baking powder are well mixed uniformly, the low-gluten flour and the baking powder are screened, larger particle substances in the low-gluten flour and the baking powder are screened out to obtain uniform powder particles, and then the low-gluten flour and the baking powder of the uniform powder particles are mixed and added to be more favorable for uniformly stirring and mixing the low-gluten flour and the baking powder with other components.
In the examples herein, in the batter cooling step, the temperature of the batter after the batter is subjected to the cooling treatment is-12 ℃ to-8 ℃.
When the batter is cooled, if the temperature of the batter obtained by cooling is too low, the batter is frozen, the hardness is large, and filling cannot be injected at all in the follow-up process. If the temperature of the batter obtained by cooling is too high, the surface of the batter is sticky, and the batter with the sticky surface can be stuck on equipment in the cooling process or in the subsequent dough forming step, so that the automatic production process is affected; importantly, too low a batter temperature can cause the batter to be too viscous during filling, making it difficult for the second hopper to separate from the batter after filling, and resulting in irregular shapes at the separation of the batter from the second hopper, which is detrimental to the desired shaped dough. Thus, the batter that is stirred needs to be cooled to a suitable operating temperature to match the apparatus.
In the embodiment of the application, the temperature of the batter after the batter is subjected to cooling treatment is between-12 ℃ and-8 ℃. Wherein the temperature of the batter after the cooling treatment is-12 ℃ to-8 ℃ and any point value within the numerical range is included, for example, the temperature of the batter after the cooling treatment is-12 ℃, -11 ℃, -10 ℃, -9 ℃, -8 ℃, and experiments prove that the batter has just hardness, is not sticky to hands and is not sticky to equipment when the temperature of the batter is-12 ℃ to-8 ℃, and the batter in the temperature range is easier to form when the subsequent dough forming step is carried out.
In addition, the batter after the cooling treatment becomes tack-free and has plasticity, but the batter obtained after the cooling treatment is still a batter, and the batter only has a certain hardness and is not a stringed dough seen in our lives. In the embodiment of the application, in the step of cooling the batter, the stirred batter is firstly sub-packaged into 5-10 kg/bag and then subjected to cooling treatment.
Wherein, for faster cooling, the batter that will stir in this application embodiment carries out the partial shipment after, again cools down. Experimental data confirm that the batter can be cooled to the specified temperature in a minimum amount of time after being packaged in 5-10 kg/bag. In addition, in the dough forming step, as the productivity of the equipment is constant, if the batter in the first hopper subjected to the temperature reduction treatment after sub-packaging is excessive, the excessive batter is not matched with the productivity of the equipment, the batter cannot be consumed in time, and the batter is heated back, so that the operation is not facilitated. Too little batter does not guarantee production feed. Thus, the batter was packaged experimentally in 5-10 kg/bag to match the production capacity.
In the embodiment of the application, firstly, half of the cream cheese is stirred and softened according to the parts by weight, then, the rest half of the cream cheese, sugar and modified starch in the stuffing component are added and stirred uniformly, and finally, the lemon juice is added and stirred uniformly.
Wherein, because the cream cheese is a soft cheese, the cream cheese, sugar and modified starch are directly mixed and stirred, and the cream cheese, sugar and modified starch can be uniformly stirred only after being stirred for a long time. In order to stir the first stuffing component better and faster, half of cream cheese can be stirred and softened firstly, a more moist and softer stirring environment is provided for cream cheese, sugar and modified starch which are added later, and then, the cream cheese, sugar and modified starch which are added later are stirred evenly, and then, lemon raw juice is added, so that the lemon raw juice is mixed evenly with the cream cheese, sugar and modified starch.
In order to describe the technical scheme and the technical effect of the present application in more detail, the present application will be described below by means of more specific examples, comparative examples, performance index test results, and the like.
Example 1
The embodiment provides frozen dough of a stuffed cake, wherein the stuffed cake is a stuffed mayonnaise cake.
The frozen dough comprises the following components in parts by weight:
dough cover:
filling:
referring to fig. 1, the automatic production method of frozen dough of the cake with stuffing comprises the following steps:
stirring the batter: firstly, mixing egg liquid, sugar, water and emulsified oil according to parts by weight, adding peach kernel powder and lemon juice according to parts by weight, and stirring at a speed of 70 revolutions per minute for 2.5 minutes until the mixture is uniformly stirred; then sieving the low-gluten flour and the baking powder, and mixing; adding the mixed low-gluten flour and baking powder, and stirring at a speed of 40 rpm for 2 minutes until the mixture is uniform; finally, the cream melts in advance and the temperature is controlled at 30-40 ℃, the cream is added in portions by weight and stirred at a speed of 40 revolutions per minute for 4 minutes to become a uniform batter.
And (3) cooling the batter: the batter is packaged into 10 kg/bag, and then cooled to-10deg.C, which is not sticky and has plasticity.
Preparing a first filling: firstly, adding half of cream cheese into a stirring tank according to parts by weight, stirring and softening, then adding the rest half of cream cheese, sugar and modified starch in stuffing components, stirring uniformly, and finally adding lemon juice, stirring uniformly.
And (3) dough forming: putting the batter subjected to the batter cooling treatment to the temperature of minus 10 ℃ into a first hopper, and putting the first stuffing into a second hopper; injecting the first filling in the second hopper into the batter in the first hopper to obtain a shaped dough comprising the first filling;
and (3) quick freezing: the shaped dough was subjected to quick freezing at-35℃for 20 minutes. After rapid freezing, the frozen dough can be stored at-18 ℃ under the condition that the frozen dough of the cake with stuffing has a storage life of 1 year.
In the first example, the temperature of the batter was lowered to-10℃and the hardness of the dough corresponding to-10℃was measured by a physical property tester. The greater the force applied to the pressure sensor of the physical property measuring instrument by a stroke of 20mm, the greater the batter hardness. Finally, the batter hardness corresponding to-10 ℃ is measured to be 4-5N by using a physical property tester.
Example two
The embodiment provides frozen dough of a stuffed cake, wherein the stuffed cake is a stuffed mayonnaise cake.
The frozen dough comprises the following components in parts by weight:
dough cover:
filling:
the automatic production method of the frozen dough of the cake with stuffing comprises the following steps:
stirring the batter: firstly, mixing egg liquid, sugar, water and emulsified oil according to parts by weight, adding peach kernel powder and lemon juice according to parts by weight, and stirring at a speed of 90 revolutions per minute for 2.5 minutes until the mixture is uniformly stirred;
then sieving the low-gluten flour and the baking powder, and mixing; adding the mixed low-gluten flour and baking powder, and stirring at a speed of 60 revolutions per minute for 2 minutes until the mixture is uniform;
finally, the cream melts in advance and the temperature is controlled at 30-40 ℃, the cream is added in portions by weight and stirred at a speed of 60 revolutions per minute for 4 minutes to become a uniform batter.
And (3) cooling the batter: the batter is packaged into 10 kg/bag, and then cooled to-8deg.C, which is not sticky and has plasticity.
Preparing a first filling: firstly, adding half of cream cheese into a stirring tank according to parts by weight, stirring and softening, then adding the rest half of cream cheese, sugar and modified starch in stuffing components, stirring uniformly, and finally adding lemon juice, stirring uniformly.
And (3) dough forming: putting the batter subjected to the batter cooling treatment to the temperature of-8 ℃ into a first hopper, and putting the first stuffing into a second hopper; injecting the first filling in the second hopper into the batter in the first hopper to obtain a shaped dough comprising the first filling;
and (3) quick freezing: the shaped dough was subjected to quick freezing at-35℃for 20 minutes. After rapid freezing, the frozen dough can be stored at-18 ℃ under the condition that the frozen dough of the cake with stuffing has a storage life of 1 year.
In example two, the temperature of the batter was lowered to-8℃and the hardness of the dough corresponding to-8℃was measured by a physical property measuring instrument. Wherein, the larger the force is, the larger the batter hardness is expressed in terms of the force applied by the pressure sensor to move for 20mm of travel. Finally, the batter hardness corresponding to-8 ℃ is measured to be 3-4N by a physical property tester.
Example III
The embodiment provides frozen dough of a stuffed cake, wherein the stuffed cake is a stuffed mayonnaise cake.
The frozen dough comprises the following components in parts by weight:
dough cover:
filling:
the automatic production method of the frozen dough of the cake with stuffing comprises the following steps:
stirring the batter: firstly, mixing egg liquid, sugar, water and emulsified oil according to parts by weight, adding peach kernel powder and lemon juice according to parts by weight, and stirring at a speed of 50 revolutions per minute for 2.5 minutes until the mixture is uniformly stirred;
then sieving the low-gluten flour and the baking powder, and mixing; adding the mixed low-gluten flour and baking powder, and stirring at a speed of 50 revolutions per minute for 2 minutes until the mixture is uniform;
finally, the cream melts in advance and the temperature is controlled at 30-40 ℃, the cream is added in portions by weight and stirred at a speed of 50 revolutions per minute for 4 minutes to become a uniform batter.
And (3) cooling the batter: the batter is packaged into 10 kg/bag, and then cooled to-12deg.C, which is not sticky and has plasticity.
At least preparing a first filling: firstly, adding half of cream cheese into a stirring tank according to parts by weight, stirring and softening, then adding the rest half of cream cheese, sugar and modified starch in stuffing components, stirring uniformly, and finally adding lemon juice, stirring uniformly.
And (3) dough forming: putting the batter subjected to the batter cooling treatment to the temperature of-12 ℃ into a first hopper, and putting the first stuffing into a second hopper; injecting the first filling in the second hopper into the batter in the first hopper to obtain a shaped dough comprising the first filling;
and (3) quick freezing: the shaped dough was subjected to quick freezing at-35℃for 20 minutes. After rapid freezing, the frozen dough can be stored at-18 ℃ under the condition that the frozen dough of the cake with stuffing has a storage life of 1 year. In the third example, the temperature of the batter was lowered to-12℃and the hardness of the dough corresponding to-12℃was measured by a physical property measuring instrument. Wherein, the larger the force is, the larger the batter hardness is expressed in terms of the force applied by the pressure sensor to move for 20mm of travel. Finally, the batter hardness corresponding to-12 ℃ is measured to be 5-6N by a physical property tester.
Comparative example one
The present comparative example differs from the first example only in that: in the batter cooling step, the temperature of the batter is cooled to-15 ℃. After detection, the hardness of the dough corresponding to-15 ℃ is 8-10N by using a physical property tester after the control method of the comparative example is used.
Comparative example two
The present comparative example differs from the first example only in that: in the batter cooling step, the temperature of the batter is cooled to-14 ℃. After detection, the hardness of the dough corresponding to-14 ℃ is 7-9N by using a physical property tester after the control method of the comparative example is used.
Comparative example three
The present comparative example differs from the first example only in that: in the batter cooling step, the temperature of the batter is cooled to-6 ℃. After detection, the hardness of the dough corresponding to-6 ℃ is 1-3N by using a physical property tester after the control method of the comparative example is used.
Comparative example four
The present comparative example differs from the first example only in that: in the batter cooling step, the temperature of the batter is cooled to-5 ℃. After detection, the hardness of the dough corresponding to-5 ℃ is 1-2N by using a physical property tester after the control method of the comparative example is used.
Comparative example five
The present comparative example differs from the first example only in that: in the batter cooling step, the temperature of the batter is cooled to 0 ℃. After detection, the hardness of the dough corresponding to 0 ℃ is measured to be 0.7-0.9N by using a physical property tester after the control method of the comparative example is used.
Comparative example six
The present comparative example differs from the first example only in that: in the batter cooling step, the temperature of the batter is cooled to 5 ℃. After detection, the hardness of the dough corresponding to 5 ℃ is measured to be 0.3-0.4N by using a physical property tester after the control method of the comparative example is used.
Comparative example seven
The present comparative example differs from the first example only in that: in the batter cooling step, the temperature of the batter is cooled to 10 ℃. After detection, the hardness of the dough corresponding to 10 ℃ is measured to be 0.1-0.2N by using a physical property tester after the control method of the comparative example is used.
When the temperature of the batter is reduced, if the batter with too low temperature is obtained, the hardness is too high, the subsequent operation on the temperature-reduced batter is not facilitated, and if the batter with too high temperature is obtained, the batter hardness is too low, the batter is easy to stick to hands and the operation is difficult. Thus, the batter that is stirred needs to be cooled to a suitable operating temperature to match the apparatus. The frozen dough has a hardness of between 3 and 6N, is easy to form and the apparatus is easy to operate. As is evident from comparative examples one to seven, the dough hardness corresponding to the batter temperature was not in the range of 3 to 6N. As can be seen from examples one to three, the dough hardness corresponding to the batter temperature was 4 to 5N, 3 to 4N, 5 to 6N, respectively, and all of them were within the range of 3 to 6N. From the comparative examples one to seven and three examples, it is evident that dough hardness at temperatures of-12 ℃, -10 ℃, -8 ℃ is obtained, which is easy to shape, matching the hardness required for the apparatus, and thus cooling down to the batter temperature of-12 ℃ to-8 ℃.
Comparative example eight
The present comparative example differs from the first example only in that: in the dough component, the cream is 20 parts by weight.
Comparative example nine
The present comparative example differs from the first example only in that: in the dough component, the cream is 35 parts by weight.
To illustrate the effect of the cream content on the quality of the cake with fillings, the cake with fillings prepared in the first, the comparative examples eight and the comparative example nine are defined as a test sample I, a control sample eight and a control sample nine, and 20 people are randomly selected to perform sensory evaluation on the first, the eighth and the ninth samples respectively, and the sensory evaluation criteria are referred to table 1.
Table 1 sensory scoring criteria for filled cake
Each sensory evaluation index score range is set to 1 minute to 9 minutes.
Very dislike=1, very dislike=2, dislike=3, very dislike=4, generally like=5, slightly like=6, like=7, very like=8, very like=9.
Project Scoring criteria Score of
Appearance of Whether to collapse, split, etc 1-9
Flavor of Whether or not it is greasy or not 1-9
Mouthfeel of the product Whether or not the hardness is proper 1-9
Table 2 sensory evaluation results of filled cake
Sample of Appearance of Flavor of Mouthfeel of the product Total score
Test sample one 8 8 9 25
Control sample eight 6 5 5 16
Control sample nine 6 4 5 15
Test results: the scoring results of test sample one, control sample eight, and control sample nine are shown in table 2. As can be seen from Table 2, the total score of test sample one was higher than the total scores of control sample eight and control sample nine. This is due to the fact that the cream content added in comparative example eight was too low, which resulted in a tight cake dough, easy to split, and a hard and not soft mouthfeel. In comparative example nine, the addition of too much cream resulted in a cake that was too soft, weakened the flour structure, collapsed the cake, collapsed the top, and had a greasy mouthfeel. The cream content added in the first embodiment is proper, so that the prepared stuffed cake is moderate in softness and hardness, not greasy and good in appearance.
The above describes in detail a frozen dough for cake containing fillings and an automatic production method thereof disclosed in the embodiments of the present invention, and specific examples are applied herein to illustrate the principles and embodiments of the present invention, and the description of the above examples is only for helping to understand the control method and core idea of the frozen dough for cake containing fillings and the automatic production method thereof of the present invention; meanwhile, as one skilled in the art will vary in the specific embodiments and application scope according to the idea of the present invention, the present disclosure should not be construed as limiting the present invention in summary.

Claims (7)

1. A frozen dough for a cake containing fillings, which is characterized by comprising the following components in parts by weight:
dough cover:
filling:
the automatic production method of the frozen dough of the cake with stuffing comprises the following steps:
stirring the batter: mixing and stirring the low gluten flour, the cream, the egg liquid, the sugar in a stirring tank until the low gluten flour, the cream, the egg liquid and the sugar become uniform batter;
and (3) cooling the batter: cooling the batter to a temperature of-12 ℃ to-8 ℃, wherein the batter is non-sticky and has plasticity;
at least preparing a first filling: mixing the cream cheese, the sugar and the modified starch, and uniformly stirring to obtain the first stuffing;
and (3) dough forming: putting the batter subjected to the batter cooling treatment step into a first hopper and putting the first stuffing into a second hopper; injecting the first filling in the second hopper into the batter in the first hopper to obtain a shaped dough comprising the first filling;
and (3) quick freezing: and (3) carrying out quick freezing treatment on the formed dough.
2. The frozen dough of claim 1, wherein the dough cover component further comprises, by weight, 0.5-1 part baking powder, 3-5 parts water, 0.3-0.5 part emulsified oil, 4-6 parts peach kernel powder, and 0.5-1 part lemon juice; the stuffing component also contains 4-5 parts of lemon juice.
3. The frozen dough of claim 1, wherein in the batter mixing step, the egg white and the sugar are first mixed in parts by weight;
then continuously adding the low-gluten flour according to the weight parts, and uniformly mixing and stirring;
and finally, continuously adding the cream in parts by weight, mixing and stirring until the cream becomes uniform batter.
4. A frozen dough as claimed in any one of claims 1 to 3, wherein in the batter mixing step the egg liquid, sugar, water, emulsified oil, almond powder, lemon raw juice are mixed for 2-3 minutes after mixing; continuously adding the low-gluten flour and the baking powder, and stirring for 2-3 minutes; and adding the cream in multiple times, stirring for 3.5-4.5 minutes, and uniformly mixing.
5. The frozen dough of claim 4, wherein the low gluten flour and the baking powder are mixed after sieving prior to adding the low gluten flour and the baking powder; the cream is melted in advance and the temperature is controlled at 30-40 ℃.
6. The frozen dough as recited in claim 1, wherein in the step of cooling the batter, the batter is packaged in 5-10 kg/bag and thereafter subjected to a cooling treatment.
7. The frozen dough of claim 1, wherein one half of the cream cheese is first stirred and softened according to parts by weight, then the rest half of the cream cheese and the sugar and the modified starch in the filling component are added and stirred uniformly, and finally 4-5 parts of lemon raw juice are added according to parts by weight and stirred uniformly.
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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105941530A (en) * 2016-07-20 2016-09-21 天津南侨食品有限公司 Danish pineapple frozen dough and making method and application thereof
CN112931563A (en) * 2021-02-08 2021-06-11 上海海鳌实业有限公司 Cheese cake with stuffing on surface and production method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105941530A (en) * 2016-07-20 2016-09-21 天津南侨食品有限公司 Danish pineapple frozen dough and making method and application thereof
CN112931563A (en) * 2021-02-08 2021-06-11 上海海鳌实业有限公司 Cheese cake with stuffing on surface and production method thereof

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