CN114831158A - Chocolate cake and preparation process thereof - Google Patents
Chocolate cake and preparation process thereof Download PDFInfo
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- CN114831158A CN114831158A CN202210523845.3A CN202210523845A CN114831158A CN 114831158 A CN114831158 A CN 114831158A CN 202210523845 A CN202210523845 A CN 202210523845A CN 114831158 A CN114831158 A CN 114831158A
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
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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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
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Abstract
The invention discloses a chocolate cake and a preparation process thereof, and the chocolate cake comprises chocolate, cake blank and a sandwich, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises low gluten wheat flour, stevioside, eggs, olive oil, cocoa powder, a bulking agent and water, the sandwich comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the proportion of the dark chocolate to the whipped cream is 2: 1, the proportion of the low gluten wheat flour is 25-40 parts, and the proportion of the stevioside is 15-25 parts. The chocolate cake made by adopting the triple structure of the chocolate, the cake blank and the sandwich has rich mouthfeel, the chocolate ingredients are composed of dark chocolate and light cream, the chocolate cake has the advantages of mild nature, bitter taste, slightly sour taste, heart and lung meridian entering and the like, and the cake blank and the sandwich respectively adopt stevioside and glucose syrup to replace the traditional white granulated sugar, belong to low-sugar ingredients, have lower heat and are not easy to become fat after being eaten.
Description
Technical Field
The invention relates to the technical field of cakes, in particular to a chocolate cake and a preparation process thereof.
Background
The cake belongs to dessert, is a sponge-like dessert prepared by stirring, blending and baking, and the chocolate cake is a cake mainly prepared from chocolate.
Chocolate cakes on the market are usually prepared by adopting white granulated sugar and grease containing high fat, so that the fat intake of a body is excessive when a user eats the chocolate cakes, the fat probability can be increased when the chocolate cakes are frequently eaten, the chocolate cakes are not healthy enough when being eaten, and even greasy situations can occur, so that the eating mouthfeel of the chocolate cakes is influenced, and the chocolate cakes are not enough to be eaten seriously.
Disclosure of Invention
The invention provides a chocolate cake and a preparation process thereof, aiming at the defects in the background art.
The invention adopts the following technical scheme to solve the phenomenon, the chocolate cake comprises chocolate, cake blank and a sandwich, wherein the chocolate comprises dark chocolate and unsalted butter, the cake blank comprises weak wheat flour, stevioside, eggs, olive oil, cocoa powder, a bulking agent and water, the sandwich comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the proportion of the dark chocolate to the unsalted butter is 2: the weight ratio of the low-gluten wheat flour is set to be 25-40 parts, the weight ratio of the stevioside is set to be 15-25 parts, the weight ratio of the egg is set to be 8-20 parts, the weight ratio of the olive oil is set to be 14-20 parts, the weight ratio of the cocoa powder is set to be 2-5 parts, the weight ratio of the puffing agent is set to be 1 part, the weight ratio of the water is set to be 8-12 parts, the weight ratio of the corn oil is set to be 40-60 parts, the weight ratio of the glucose syrup is set to be 20-30 parts, the weight ratio of the lactose is set to be 10-20 parts, the weight ratio of the chocolate powder is set to be 2-5 parts, the weight ratio of the milk powder is set to be 1-5 parts, the weight ratio of the purified water is set to be 4-9 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
As a further preferred mode of the present invention, there are included chocolate including dark chocolate and whipped cream, cake embryo including soft wheat flour, stevioside, egg, olive oil, cocoa powder, puffing agent and water, and a filling including corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, the ratio of the dark chocolate to the whipped cream being 2: the weight ratio of the low gluten wheat flour is set to 40 parts, the weight ratio of the stevioside is set to 20 parts, the weight ratio of the egg is set to 10 parts, the weight ratio of the olive oil is set to 16 parts, the weight ratio of the cocoa powder is set to 5 parts, the weight ratio of the puffing agent is set to 1 part, the weight ratio of the water is set to 8 parts, the weight ratio of the corn oil is set to 60 parts, the weight ratio of the glucose syrup is set to 20 parts, the weight ratio of the lactose is set to 12 parts, the weight ratio of the chocolate powder is set to 2 parts, the weight ratio of the milk powder is set to 2 parts, the weight ratio of the purified water is set to 4 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
As a further preferred mode of the present invention, there are included chocolate including dark chocolate and whipped cream, cake embryo including soft wheat flour, stevioside, egg, olive oil, cocoa powder, puffing agent and water, and a filling including corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, the ratio of the dark chocolate to the whipped cream being 2: the weight ratio of the low-gluten wheat flour is set to 40 parts, the weight ratio of the stevioside is set to 22 parts, the weight ratio of the egg is set to 8 parts, the weight ratio of the olive oil is set to 18 parts, the weight ratio of the cocoa powder is set to 3 parts, the weight ratio of the puffing agent is set to 1 part, the weight ratio of the water is set to 8 parts, the weight ratio of the corn oil is set to 50 parts, the weight ratio of the glucose syrup is set to 20 parts, the weight ratio of the lactose is set to 15 parts, the weight ratio of the chocolate powder is set to 5 parts, the weight ratio of the milk powder is set to 2 parts, the weight ratio of the purified water is set to 8 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
As a further preferred mode of the present invention, there are included chocolate including dark chocolate and whipped cream, cake embryo including soft wheat flour, stevioside, egg, olive oil, cocoa powder, puffing agent and water, and a filling including corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, the ratio of the dark chocolate to the whipped cream being 2: the weight ratio of the low-gluten wheat flour is set to 35 parts, the weight ratio of the stevioside is set to 25 parts, the weight ratio of the egg is set to 15 parts, the weight ratio of the olive oil is set to 14 parts, the weight ratio of the cocoa powder is set to 2 parts, the weight ratio of the puffing agent is set to 1 part, the weight ratio of the water is set to 8 parts, the weight ratio of the corn oil is set to 45 parts, the weight ratio of the glucose syrup is set to 25 parts, the weight ratio of the lactose is set to 18 parts, the weight ratio of the chocolate powder is set to 3 parts, the weight ratio of the milk powder is set to 2 parts, the weight ratio of the purified water is set to 7 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
As a further preferred mode of the present invention, there are included chocolate including dark chocolate and whipped cream, cake embryo including soft wheat flour, stevioside, egg, olive oil, cocoa powder, puffing agent and water, and a filling including corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, the ratio of the dark chocolate to the whipped cream being 2: the weight-reducing egg-type low-gluten wheat flour is 35 parts, the stevia sugar is-25 parts, the egg is 14 parts, the olive oil is 14 parts, the cocoa powder is 3 parts, the bulking agent is 1 part, the water is 8 parts, the corn oil is 42 parts, the glucose syrup is 25 parts, the lactose is 20 parts, the chocolate powder is 3 parts, the milk powder is 2 parts, the purified water is 8 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
As a further preferred mode of the present invention, the chocolate comprises dark chocolate and light cream, the cake blank comprises soft wheat flour, stevioside, egg, olive oil, cocoa powder, a bulking agent and water, the sandwich comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the light cream is 2: the weight ratio of the low-gluten wheat flour is set to 35 parts, the weight ratio of the stevioside is set to 22 parts, the weight ratio of the egg is set to 12 parts, the weight ratio of the olive oil is set to 15 parts, the weight ratio of the cocoa powder is set to 3 parts, the weight ratio of the puffing agent is set to 1 part, the weight ratio of the water is set to 12 parts, the weight ratio of the corn oil is set to 40 parts, the weight ratio of the glucose syrup is set to 28 parts, the weight ratio of the lactose is set to 20 parts, the weight ratio of the chocolate powder is set to 3 parts, the weight ratio of the milk powder is set to 2 parts, the weight ratio of the purified water is set to 7 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
The manufacturing method comprises the following steps:
s1, uniformly mixing food raw materials such as wheat flour, shortening, powder sugar, glucose syrup, water, a puffing agent and the like and food additives to prepare dough;
s2, cutting the prepared dough into small round cakes;
s3, passing the cut small round cakes through a tunnel oven, and cooking;
s4, naturally cooling the baked biscuits to room temperature through a conveyor belt;
s5, mixing the required raw materials according to the formula, and stirring uniformly;
s6, blending the sandwich cream, and inflating the sandwich cream to an ideal state through an inflation and foaming machine;
s7, clamping the aerated cream sandwich between two cover cakes;
s8, melting chocolate in the sealed container;
s9, passing the melted chocolate through a temperature regulator to obtain an ideal crystal form;
s10, coating the chocolate paste on the assembled biscuit cotton candy;
s11, the coated product passes through a cooling tunnel to solidify the chocolate paste;
s12, detecting the iron and non-iron metals of the product before packaging by a metal detector;
s13, feeding the product subjected to the metal foreign body detection into a packaging machine for film packaging;
s14, secondary packaging of the film-packaged product;
and S15, the packaged product enters a finished product warehouse.
In a further preferred embodiment of the present invention, in step S3, the temperature range during baking needs to be controlled at 300 ℃ and 100 ℃, and the baking time is 7-15 minutes.
In a further preferred embodiment of the present invention, in step S5, during the chocolate melting process, the chocolate needs to be melted by a heater, and the chocolate needs to be sufficiently melted in an environment of 40-60 ℃.
The chocolate cake prepared by adopting the chocolate, cake blank and sandwich triple structure has rich mouthfeel, the chocolate components are composed of dark chocolate and light cream, and the chocolate cake has the advantages of mild nature, bitter taste, slight acidity, heart and lung meridian entering and the like, and the contained linoleic acid can relax blood vessels, promote the secretion of insulin, relieve metabolic disorder, control appetite and stabilize blood sugar; the flavonoid substances have antioxidant effect, and can resist aging, prolong life, and improve immunity.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a chocolate cake and a preparation process thereof comprise chocolate, cake blank and a sandwich, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises weak wheat flour, stevioside, eggs, olive oil, cocoa powder, a bulking agent and water, the sandwich comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the whipped cream is 2: the weight ratio of the low-gluten wheat flour is set to be 25-40 parts, the weight ratio of the stevioside is set to be 15-25 parts, the weight ratio of the egg is set to be 8-20 parts, the weight ratio of the olive oil is set to be 14-20 parts, the weight ratio of the cocoa powder is set to be 2-5 parts, the weight ratio of the puffing agent is set to be 1 part, the weight ratio of the water is set to be 8-12 parts, the weight ratio of the corn oil is set to be 40-60 parts, the weight ratio of the glucose syrup is set to be 20-30 parts, the weight ratio of the lactose is set to be 10-20 parts, the weight ratio of the chocolate powder is set to be 2-5 parts, the weight ratio of the milk powder is set to be 1-5 parts, the weight ratio of the purified water is set to be 4-9 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
The manufacturing method comprises the following steps:
s1, uniformly mixing food raw materials such as wheat flour, shortening, powder sugar, glucose syrup, water, a puffing agent and the like and food additives to prepare dough;
s2, cutting the prepared dough into small round cakes;
s3, passing the cut small round cakes through a tunnel oven, and cooking;
s4, naturally cooling the baked biscuits to room temperature through a conveyor belt;
s5, mixing the required raw materials according to the formula, and stirring uniformly;
s6, blending the sandwich cream, and inflating the sandwich cream to an ideal state through an inflation and foaming machine;
s7, clamping the aerated cream sandwich between two cover cakes;
s8, melting chocolate in the sealed container;
s9, passing the melted chocolate through a temperature regulator to obtain an ideal crystal form;
s10, coating the chocolate paste on the assembled biscuit cotton candy;
s11, the coated product passes through a cooling tunnel to solidify the chocolate paste;
s12, detecting iron and non-iron metals by a metal detector before packaging;
s13, feeding the product subjected to the metal foreign body detection into a packaging machine for film packaging;
s14, secondary packaging of the film-packaged product;
and S15, the packaged product enters a finished product warehouse.
In step S3, the temperature range during baking needs to be controlled at 300 ℃ and 100 ℃, and the baking time is 7-15 minutes.
In the step S5, during the chocolate melting process, the chocolate needs to be melted by a heater, and needs to be sufficiently melted in an environment of 40-60 ℃.
Example one
The invention provides a technical scheme that: a chocolate cake and a preparation process thereof comprise chocolate, cake blank and a sandwich, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises weak wheat flour, stevioside, eggs, olive oil, cocoa powder, a bulking agent and water, the sandwich comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the whipped cream is 2: the weight ratio of the low gluten wheat flour is set to 40 parts, the weight ratio of the stevioside is set to 20 parts, the weight ratio of the egg is set to 10 parts, the weight ratio of the olive oil is set to 16 parts, the weight ratio of the cocoa powder is set to 5 parts, the weight ratio of the puffing agent is set to 1 part, the weight ratio of the water is set to 8 parts, the weight ratio of the corn oil is set to 60 parts, the weight ratio of the glucose syrup is set to 20 parts, the weight ratio of the lactose is set to 12 parts, the weight ratio of the chocolate powder is set to 2 parts, the weight ratio of the milk powder is set to 2 parts, the weight ratio of the purified water is set to 4 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
The manufacturing method comprises the following steps:
s1, uniformly mixing food raw materials such as wheat flour, shortening, powder sugar, glucose syrup, water, a puffing agent and the like and food additives to prepare dough;
s2, cutting the prepared dough into small round cakes;
s3, passing the cut small round cakes through a tunnel oven, and cooking;
s4, naturally cooling the baked biscuits to room temperature through a conveyor belt;
s5, mixing the required raw materials according to the formula, and stirring uniformly;
s6, blending the sandwich cream, and inflating the sandwich cream to an ideal state through an inflation and foaming machine;
s7, clamping the aerated cream sandwich between two cover cakes;
s8, melting chocolate in the sealed container;
s9, passing the melted chocolate through a temperature regulator to obtain an ideal crystal form;
s10, coating the chocolate paste on the assembled biscuit cotton candy;
s11, the coated product passes through a cooling tunnel to solidify the chocolate paste;
s12, detecting the iron and non-iron metals of the product before packaging by a metal detector;
s13, feeding the product subjected to the metal foreign body detection into a packaging machine for film packaging;
s14, secondary packaging of the film-packaged product;
and S15, the packaged product enters a finished product warehouse.
In step S3, the temperature range during baking needs to be controlled at 300 ℃ and 100 ℃, and the baking time is 7-15 minutes.
In the step S5, during the chocolate melting process, the chocolate needs to be melted by a heater, and needs to be sufficiently melted in an environment of 40-60 ℃.
The chocolate component is formed by mixing dark chocolate and unsalted butter, has the advantages of mild nature, bitter taste, slight acidity, heart and lung meridian entering and the like, contains linoleic acid, can relax blood vessels, promote the secretion of insulin, relieve metabolic disorder and control appetite, and has the effect of stabilizing blood sugar.
Example two
The invention provides a technical scheme that: a chocolate cake and a preparation process thereof comprise chocolate, cake blank and a sandwich, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises weak wheat flour, stevioside, eggs, olive oil, cocoa powder, a bulking agent and water, the sandwich comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the whipped cream is 2: the weight ratio of the low-gluten wheat flour is set to 40 parts, the weight ratio of the stevioside is set to 22 parts, the weight ratio of the egg is set to 8 parts, the weight ratio of the olive oil is set to 18 parts, the weight ratio of the cocoa powder is set to 3 parts, the weight ratio of the puffing agent is set to 1 part, the weight ratio of the water is set to 8 parts, the weight ratio of the corn oil is set to 50 parts, the weight ratio of the glucose syrup is set to 20 parts, the weight ratio of the lactose is set to 15 parts, the weight ratio of the chocolate powder is set to 5 parts, the weight ratio of the milk powder is set to 2 parts, the weight ratio of the purified water is set to 8 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
The manufacturing method comprises the following steps:
s1, uniformly mixing food raw materials such as wheat flour, shortening, powder sugar, glucose syrup, water, a puffing agent and the like and food additives to prepare dough;
s2, cutting the prepared dough into small round cakes;
s3, passing the cut small round cakes through a tunnel oven, and cooking;
s4, naturally cooling the baked biscuits to room temperature through a conveyor belt;
s5, mixing the required raw materials according to the formula, and stirring uniformly;
s6, blending the sandwich cream, and inflating the sandwich cream to an ideal state through an inflation and foaming machine;
s7, clamping the aerated cream sandwich between two cover cakes;
s8, melting chocolate in the sealed container;
s9, passing the melted chocolate through a temperature regulator to obtain an ideal crystal form;
s10, coating the chocolate paste on the assembled biscuit cotton candy;
s11, the coated product passes through a cooling tunnel to solidify the chocolate paste;
s12, detecting the iron and non-iron metals of the product before packaging by a metal detector;
s13, feeding the product subjected to the metal foreign body detection into a packaging machine for film packaging;
s14, secondary packaging of the film-packaged product;
and S15, the packaged product enters a finished product warehouse.
In step S3, the temperature range during baking needs to be controlled at 300 ℃ and 100 ℃, and the baking time is 7-15 minutes.
In the step S5, during the chocolate melting process, the chocolate needs to be melted by a heater, and needs to be sufficiently melted in an environment of 40-60 ℃.
The flavonoids contained in the dark chocolate mixed light cream has antioxidant effect, and can resist aging, prolong life, and enhance immunity.
Example three
The invention provides a technical scheme that: a chocolate cake and a preparation process thereof comprise chocolate, cake blank and a sandwich, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises weak wheat flour, stevioside, eggs, olive oil, cocoa powder, a bulking agent and water, the sandwich comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the whipped cream is 2: the weight ratio of the low-gluten wheat flour is set to 35 parts, the weight ratio of the stevioside is set to 25 parts, the weight ratio of the egg is set to 15 parts, the weight ratio of the olive oil is set to 14 parts, the weight ratio of the cocoa powder is set to 2 parts, the weight ratio of the puffing agent is set to 1 part, the weight ratio of the water is set to 8 parts, the weight ratio of the corn oil is set to 45 parts, the weight ratio of the glucose syrup is set to 25 parts, the weight ratio of the lactose is set to 18 parts, the weight ratio of the chocolate powder is set to 3 parts, the weight ratio of the milk powder is set to 2 parts, the weight ratio of the purified water is set to 7 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
The manufacturing method comprises the following steps:
s1, uniformly mixing food raw materials such as wheat flour, shortening, powder sugar, glucose syrup, water, a puffing agent and the like and food additives to prepare dough;
s2, cutting the prepared dough into small round cakes;
s3, passing the cut small round cakes through a tunnel oven, and cooking;
s4, naturally cooling the baked biscuits to room temperature through a conveyor belt;
s5, mixing the required raw materials according to the formula, and stirring uniformly;
s6, blending the sandwich cream, and inflating the sandwich cream to an ideal state through an inflation and foaming machine;
s7, clamping the aerated cream sandwich between two cover cakes;
s8, melting chocolate in the sealed container;
s9, passing the melted chocolate through a temperature regulator to obtain an ideal crystal form;
s10, coating the chocolate paste on the assembled biscuit cotton candy;
s11, the coated product passes through a cooling tunnel to solidify the chocolate paste;
s12, detecting the iron and non-iron metals of the product before packaging by a metal detector;
s13, feeding the product subjected to the metal foreign body detection into a packaging machine for film packaging;
s14, secondary packaging of the film-packaged product;
and S15, the packaged product enters a finished product warehouse.
In step S3, the temperature range during baking needs to be controlled at 300 ℃ and 100 ℃, and the baking time is 7-15 minutes.
In the step S5, during the chocolate melting process, the chocolate needs to be melted by a heater, and needs to be sufficiently melted in an environment of 40-60 ℃.
Because stevia sugar and glucose syrup are respectively adopted in the cake blank and the sandwich to replace the traditional white granulated sugar, the cake blank and the sandwich belong to low-sugar components, the contained heat is low, and the cake is not easy to become fat after being eaten.
Example four
The invention provides a technical scheme that: a chocolate cake and a preparation process thereof comprise chocolate, cake blank and a sandwich, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises weak wheat flour, stevioside, eggs, olive oil, cocoa powder, a bulking agent and water, the sandwich comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the whipped cream is 2: the weight-reducing egg-type low-gluten wheat flour is 35 parts, the stevia sugar is-25 parts, the egg is 14 parts, the olive oil is 14 parts, the cocoa powder is 3 parts, the bulking agent is 1 part, the water is 8 parts, the corn oil is 42 parts, the glucose syrup is 25 parts, the lactose is 20 parts, the chocolate powder is 3 parts, the milk powder is 2 parts, the purified water is 8 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
The manufacturing method comprises the following steps:
s1, uniformly mixing food raw materials such as wheat flour, shortening, powder sugar, glucose syrup, water, a puffing agent and the like and food additives to prepare dough;
s2, cutting the prepared dough into small round cakes;
s3, passing the cut small round cakes through a tunnel oven, and cooking;
s4, naturally cooling the baked biscuits to room temperature through a conveyor belt;
s5, mixing the required raw materials according to the formula, and stirring uniformly;
s6, blending the sandwich cream, and inflating the sandwich cream to an ideal state through an inflation and foaming machine;
s7, clamping the aerated cream sandwich between two cover cakes;
s8, melting chocolate in the sealed container;
s9, passing the melted chocolate through a temperature regulator to obtain an ideal crystal form;
s10, coating the chocolate paste on the assembled biscuit cotton candy;
s11, the coated product passes through a cooling tunnel to solidify the chocolate paste;
s12, detecting the iron and non-iron metals of the product before packaging by a metal detector;
s13, feeding the product subjected to the metal foreign body detection into a packaging machine for film packaging;
s14, secondary packaging of the film-packaged product;
and S15, the packaged product enters a finished product warehouse.
In step S3, the temperature range during baking needs to be controlled at 100-300 ℃, and the baking time is 7-15 minutes.
In the step S5, during the chocolate melting process, the chocolate needs to be melted by a heater, and needs to be sufficiently melted in an environment of 40-60 ℃.
And the olive oil and the corn oil are respectively adopted in the cake embryo and the sandwich to replace the traditional grease components, so that a user is healthier to the body when eating the cake, the fat content is low, the fat intake can be effectively reduced, the taste and the flavor are improved when eating the cake, the cake is healthier to eat, and the fatness probability of frequent eating is reduced.
Example five
The invention provides a technical scheme that: a chocolate cake and a preparation process thereof comprise chocolate, cake blank and a sandwich, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises weak wheat flour, stevioside, eggs, olive oil, cocoa powder, a bulking agent and water, the sandwich comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the whipped cream is 2: the weight ratio of the low-gluten wheat flour is set to 35 parts, the weight ratio of the stevioside is set to 22 parts, the weight ratio of the egg is set to 12 parts, the weight ratio of the olive oil is set to 15 parts, the weight ratio of the cocoa powder is set to 3 parts, the weight ratio of the puffing agent is set to 1 part, the weight ratio of the water is set to 12 parts, the weight ratio of the corn oil is set to 40 parts, the weight ratio of the glucose syrup is set to 28 parts, the weight ratio of the lactose is set to 20 parts, the weight ratio of the chocolate powder is set to 3 parts, the weight ratio of the milk powder is set to 2 parts, the weight ratio of the purified water is set to 7 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
The manufacturing method comprises the following steps:
s1, uniformly mixing the food raw materials such as wheat flour, shortening, powder sugar, glucose syrup, water, a puffing agent and the like and the food additives to prepare dough;
s2, cutting the prepared dough into small round cakes;
s3, passing the cut small round cakes through a tunnel oven, and cooking;
s4, naturally cooling the baked biscuits to room temperature through a conveyor belt;
s5, mixing the required raw materials according to the formula, and stirring uniformly;
s6, blending the sandwich cream, and inflating the sandwich cream to an ideal state through an inflation and foaming machine;
s7, clamping the aerated cream sandwich between two cover cakes;
s8, melting chocolate in the sealed container;
s9, passing the melted chocolate through a temperature regulator to obtain an ideal crystal form;
s10, coating the chocolate paste on the assembled biscuit cotton candy;
s11, the coated product passes through a cooling tunnel to solidify the chocolate paste;
s12, detecting the iron and non-iron metals of the product before packaging by a metal detector;
s13, feeding the product subjected to the metal foreign matter detection into a packaging machine for film packaging;
s14, secondary packaging of the film-packaged product;
and S15, the packaged product enters a finished product warehouse.
In step S3, the temperature range during baking needs to be controlled at 300 ℃ and 100 ℃, and the baking time is 7-15 minutes.
In the step S5, during the chocolate melting process, the chocolate needs to be melted by a heater, and needs to be sufficiently melted in an environment of 40-60 ℃.
In conclusion, the chocolate cake made of the chocolate, the cake blank and the sandwich has rich mouthfeel, the chocolate ingredients are composed of dark chocolate and light cream, the chocolate cake has the advantages of mild nature, bitter taste, slight acidity, heart and lung meridian entering and the like, and the contained linoleic acid can relax blood vessels, promote the secretion of insulin, relieve metabolic disorder, control appetite and stabilize blood sugar; the flavonoid substances have antioxidant effect, and can resist aging, prolong life, and enhance immunity; the contained cellulose can promote the peristalsis of intestinal tracts, help digestion and regulate the functions of a digestive system; the anthocyanin, the catechin, the vitamin E and the like contained in the tea also have good antioxidation, and can remove freckles and scars, protect skin and keep young; moreover, the dark chocolate can also make people happy, stimulate cranial nerves, and stevia sugar and glucose syrup are respectively adopted in the cake embryo and the sandwich to replace the traditional white granulated sugar, the cake embryo and the sandwich belong to low-sugar components, the contained heat is lower, the cake embryo and the sandwich are not easy to become fat after eating, meanwhile, olive oil and corn oil are respectively adopted in the cake embryo and the sandwich to replace the traditional grease components, so that the eater is healthier to the body when eating, the fat content therein is low, the intake of fat can be effectively reduced, the taste and the flavor are not only improved when eating, but also the cake embryo and the sandwich are healthier to eat, and the fat probability of frequent eating is reduced.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. A chocolate cake, comprising chocolate, cake blank and a sandwich, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises weak wheat flour, stevioside, eggs, olive oil, cocoa powder, bulking agent and water, the sandwich comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the whipped cream is 2: the weight ratio of the low-gluten wheat flour is set to be 25-40 parts, the weight ratio of the stevioside is set to be 15-25 parts, the weight ratio of the egg is set to be 8-20 parts, the weight ratio of the olive oil is set to be 14-20 parts, the weight ratio of the cocoa powder is set to be 2-5 parts, the weight ratio of the puffing agent is set to be 1 part, the weight ratio of the water is set to be 8-12 parts, the weight ratio of the corn oil is set to be 40-60 parts, the weight ratio of the glucose syrup is set to be 20-30 parts, the weight ratio of the lactose is set to be 10-20 parts, the weight ratio of the chocolate powder is set to be 2-5 parts, the weight ratio of the milk powder is set to be 1-5 parts, the weight ratio of the purified water is set to be 4-9 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
2. The chocolate cake of claim 1, comprising chocolate, cake blank and a filling, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises soft wheat flour, stevioside, eggs, olive oil, cocoa powder, puffing agents and water, the filling comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the whipped cream is 2: the weight ratio of the low gluten wheat flour is set to 40 parts, the weight ratio of the stevioside is set to 20 parts, the weight ratio of the egg is set to 10 parts, the weight ratio of the olive oil is set to 16 parts, the weight ratio of the cocoa powder is set to 5 parts, the weight ratio of the puffing agent is set to 1 part, the weight ratio of the water is set to 8 parts, the weight ratio of the corn oil is set to 60 parts, the weight ratio of the glucose syrup is set to 20 parts, the weight ratio of the lactose is set to 12 parts, the weight ratio of the chocolate powder is set to 2 parts, the weight ratio of the milk powder is set to 2 parts, the weight ratio of the purified water is set to 4 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
3. The chocolate cake of claim 1, comprising chocolate, cake blank and a filling, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises soft wheat flour, stevioside, eggs, olive oil, cocoa powder, puffing agents and water, the filling comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the whipped cream is 2: the weight ratio of the low-gluten wheat flour is set to 40 parts, the weight ratio of the stevioside is set to 22 parts, the weight ratio of the egg is set to 8 parts, the weight ratio of the olive oil is set to 18 parts, the weight ratio of the cocoa powder is set to 3 parts, the weight ratio of the puffing agent is set to 1 part, the weight ratio of the water is set to 8 parts, the weight ratio of the corn oil is set to 50 parts, the weight ratio of the glucose syrup is set to 20 parts, the weight ratio of the lactose is set to 15 parts, the weight ratio of the chocolate powder is set to 5 parts, the weight ratio of the milk powder is set to 2 parts, the weight ratio of the purified water is set to 8 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
4. The chocolate cake of claim 1, comprising chocolate, cake blank and a filling, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises soft wheat flour, stevioside, eggs, olive oil, cocoa powder, puffing agents and water, the filling comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the whipped cream is 2: the weight ratio of the low-gluten wheat flour is set to 35 parts, the weight ratio of the stevioside is set to 25 parts, the weight ratio of the egg is set to 15 parts, the weight ratio of the olive oil is set to 14 parts, the weight ratio of the cocoa powder is set to 2 parts, the weight ratio of the puffing agent is set to 1 part, the weight ratio of the water is set to 8 parts, the weight ratio of the corn oil is set to 45 parts, the weight ratio of the glucose syrup is set to 25 parts, the weight ratio of the lactose is set to 18 parts, the weight ratio of the chocolate powder is set to 3 parts, the weight ratio of the milk powder is set to 2 parts, the weight ratio of the purified water is set to 7 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
5. The chocolate cake of claim 1, comprising chocolate, cake blank and a filling, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises soft wheat flour, stevioside, eggs, olive oil, cocoa powder, puffing agents and water, the filling comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the whipped cream is 2: the weight-reducing egg-type low-gluten wheat flour is 35 parts, the stevia sugar is-25 parts, the egg is 14 parts, the olive oil is 14 parts, the cocoa powder is 3 parts, the bulking agent is 1 part, the water is 8 parts, the corn oil is 42 parts, the glucose syrup is 25 parts, the lactose is 20 parts, the chocolate powder is 3 parts, the milk powder is 2 parts, the purified water is 8 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
6. The chocolate cake of claim 1, comprising chocolate, cake blank and a filling, wherein the chocolate comprises dark chocolate and whipped cream, the cake blank comprises soft wheat flour, stevioside, eggs, olive oil, cocoa powder, puffing agents and water, the filling comprises corn oil, glucose syrup, lactose, chocolate powder, milk powder and purified water, and the ratio of the dark chocolate to the whipped cream is 2: the weight ratio of the low-gluten wheat flour is set to 35 parts, the weight ratio of the stevioside is set to 22 parts, the weight ratio of the egg is set to 12 parts, the weight ratio of the olive oil is set to 15 parts, the weight ratio of the cocoa powder is set to 3 parts, the weight ratio of the puffing agent is set to 1 part, the weight ratio of the water is set to 12 parts, the weight ratio of the corn oil is set to 40 parts, the weight ratio of the glucose syrup is set to 28 parts, the weight ratio of the lactose is set to 20 parts, the weight ratio of the chocolate powder is set to 3 parts, the weight ratio of the milk powder is set to 2 parts, the weight ratio of the purified water is set to 7 parts, and the ratio of the chocolate, the cake blank and the filling is 1:1.5: 2.
7. The process for preparing a chocolate cake according to any one of claims 1 to 6, wherein the preparation steps comprise the following:
s1, preparing pastry dough: uniformly mixing food raw materials such as wheat flour, shortening, powder sugar, glucose syrup, water, a puffing agent and the like and food additives to prepare dough;
s2, molding: cutting the prepared dough into small round cakes;
s3, baking: the cut small round cakes are cooked through a tunnel oven;
s4, primary cooling: naturally cooling the baked biscuits to room temperature through a conveyor belt;
s5, blending of sandwich cream: mixing the required raw materials according to the formula, and stirring uniformly;
s6, inflating and distributing: blending the prepared sandwich cream, and inflating the sandwich cream to an ideal state through an inflation expander;
s7, sandwich: clamping the aerated cream sandwich between two cover cakes;
s8, melting chocolate: melting chocolate inside the sealed container;
s9, temperature regulation: a process of obtaining an ideal crystal form by passing the melted chocolate through a temperature regulator;
s10, coating: coating the chocolate paste on the assembled biscuit cotton candy;
s11, secondary cooling: the coated product passes through a cooling tunnel to solidify the chocolate paste;
s12, metal foreign matter detection: detecting iron and nonferrous metals of the product before packaging by a metal detector;
s13, inner packaging: the product detected by the metal foreign matter enters a packaging machine for film packaging;
s14, outer packaging: packaging the product packaged by the film for the second time;
s15, warehousing: and (4) the packaged product enters a finished product warehouse.
8. The process of claim 7, wherein in step S3, the temperature range during baking needs to be controlled at 100-300 ℃ and the baking time is 7-15 minutes.
9. The chocolate cake preparation process of claim 7, wherein in the step S5, during the chocolate melting process, the chocolate needs to be melted by a heater, and the chocolate needs to be sufficiently melted in an environment of 40-60 ℃.
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| CN202210523845.3A CN114831158A (en) | 2022-05-13 | 2022-05-13 | Chocolate cake and preparation process thereof |
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