CN116250555A

CN116250555A - Frozen cake embryo capable of keeping original flavor and preparation method thereof

Info

Publication number: CN116250555A
Application number: CN202310178329.6A
Authority: CN
Inventors: 付亮; 乐绪鹏
Original assignee: Changsha Qianji Food Co ltd
Current assignee: Changsha Qianji Food Co ltd
Priority date: 2023-02-28
Filing date: 2023-02-28
Publication date: 2023-06-13

Abstract

The invention provides a frozen cake embryo capable of keeping the original flavor, which is prepared from the following raw materials: 150-200 g of wheat flour, 30-50 g of corn starch, 600-650 g of eggs, 200-250 g of white sugar, 10-50 g of maltose, 5-10 parts of baking powder, 1-5 g of milk essence, 1-5 g of protein powder, 5-10 g of stabilizer, 50-100 g of butter, 100-150 g of soybean oil, 100-150 g of milk and 1-5 g of butter. The preparation method is also provided: heating and mixing white sugar, maltose, butter, milk, orange juice and soybean oil; adding sieved wheat flour, corn starch, milk powder, baking powder, and stirring to obtain egg soaking powder; separating egg white and egg yolk, adding egg yolk, emulsifying, and maintaining the temperature to obtain egg yolk paste; adding white sugar and egg white powder into the separated protein, and foaming the stabilizer until the stabilizer is in a crescent shape to obtain protein paste; mixing, stirring, baking, and freezing.

Description

Frozen cake embryo capable of keeping original flavor and preparation method thereof

Technical Field

The invention belongs to the field of food processing production, and particularly relates to a frozen cake embryo and a preparation method thereof.

Background

The cake is an old western-style pastry, is generally made by an oven, and takes eggs, white sugar and wheat flour as main raw materials. Milk, fruit juice, milk powder, spice powder, salad oil, water, butter and baking powder are used as auxiliary materials. Stirring, modulating and baking to obtain chiffon snack. The cake comprises flour, egg, butter, etc., contains carbohydrate, protein, fat, vitamins, calcium, potassium, phosphorus, sodium, paste, zinc, manganese, copper, molybdenum, etc., is convenient to eat, has fragrant and sweet taste, and is one of the most popular cakes.

However, cakes are normal temperature products and refrigerated products, the storage time is relatively short for 3-5 days, the cakes are easy to dry after being placed for a long time, people feel choked after eating the cakes, and the cakes can cause the products to be mildewed.

Disclosure of Invention

The invention aims to solve the technical problems of overcoming the defects and the shortcomings in the background art, and provides a frozen cake embryo which is easy to implement and has a long-acting moisturizing function and does not influence the original flavor and taste of the cake and a preparation method thereof.

In order to solve the technical problems, the technical scheme provided by the invention is as follows:

a frozen cake embryo capable of keeping original flavor is prepared from the following raw materials in parts by weight: 150-200 g of wheat flour, 30-50 g of corn starch, 600-650 g of eggs, 200-250 g of white sugar, 10-50 g of maltose, 5-10 parts of baking powder, 1-5 g of milk essence, 1-5 g of protein powder, 5-10 g of stabilizer, 50-100 g of butter, 100-150 g of soybean oil, 100-150 g of milk and 1-5 g of butter.

Preferably, the orange juice beverage also comprises the following raw materials in parts by weight, 5-10 g of orange juice.

Preferably, the material is prepared from the following raw materials in parts by weight: 180 g of wheat flour, 30 g of corn starch, 646 g of eggs, 250 g of white sugar, 30 g of maltose, 5 parts of baking powder, 3 g of milk essence, 4 g of protein powder, 6.5 g of stabilizer, 50 g of butter, 100 g of soybean oil, 8 g of orange juice, 100 g of milk and 3 g of butter.

Based on the general inventive concept, the invention also provides a preparation method of the frozen cake embryo, which comprises the following steps:

(1) Heating white sugar, maltose, butter, milk, orange juice and soybean oil to obtain mixed solution A.

(2) And (3) adding the sieved wheat flour, corn starch, milk powder and baking powder into the mixed solution A obtained in the step (1), and uniformly stirring without particles to obtain the egg bubble.

(3) Separating egg white and yolk from egg white, adding yolk, emulsifying until no granule is present, and maintaining the temperature in water to obtain yolk paste.

(4) Adding white sugar and egg white powder into the protein separated in the step (3), and foaming the stabilizer until the stabilizer is in a crescent shape to obtain the protein paste.

(5) And (3) uniformly stirring the egg white paste obtained in the step (4) and the egg yolk paste obtained in the step (3), baking and freezing to obtain the frozen cake embryo capable of keeping the original flavor.

Preferably, the wheat flour screened in step (2) is screened using a 60-80 mesh screen.

Preferably, the heating in step (1) is to a temperature of 40-43 ℃.

Preferably, the water-proof heat preservation in the step (3) is 38-42 ℃.

Preferably, the protein paste in step (4) has a specific gravity of 0.22 to 0.3.

Preferably, the amount of the egg white paste in the step (5) is one third of the egg white paste obtained in the step (4), and the stirring specific gravity of the egg white paste and the egg yolk paste in the step (5) is 0.37-0.4.

Preferably, the baking temperature in step (5): the upper fire is 160-180 ℃ and the lower fire is 120-140 ℃.

Compared with the prior art, the invention has the beneficial effects that:

the invention changes the conventional cake embryo making process, makes fine, and adds the stabilizing agent and the mixed gas during stirring to be uniformly dispersed due to the water bath heat preservation method making process, thereby keeping stability and improving taste and flavor; the cake baking oven can prevent a great amount of water loss during baking and freezing storage of the cake; the cake has the advantages of large volume, light and moist taste, uniform, fine and soft tissue, freshness, bulkiness, softness and elasticity, and air bulkiness after being taken in; can be stored for a long time (frozen within 10 days, refrigerated within 3 days), and eaten within 15 days) without affecting the quality of cakes, is convenient to transport, can be operated after thawing at any time by a master for making cakes, and can be baked by microwaves at any time by consumers.

Detailed Description

The present invention will be described more fully hereinafter with reference to the preferred embodiments for the purpose of facilitating understanding of the present invention, but the scope of the present invention is not limited to the following specific embodiments.

Unless defined otherwise, all technical and scientific terms used hereinafter have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the scope of the present invention.

Unless otherwise specifically indicated, the various raw materials, reagents, instruments, equipment and the like used in the present invention are commercially available or may be prepared by existing methods.

Example 1:

a frozen cake embryo capable of keeping original flavor is prepared from the following raw materials in parts by weight: 150-200 g of wheat flour, 30-50 g of corn starch, 600-650 g of eggs, 200-250 g of white sugar, 10-50 g of maltose, 5-10 parts of baking powder, 1-5 g of milk essence, 1-5 g of protein powder, 5-10 g of stabilizer, 50-100 g of butter, 100-150 g of soybean oil, 100-150 g of milk and 1-5 g of butter. Comprises the following raw materials in parts by weight, 5-10 g of orange juice. Specifically, the traditional Chinese medicine is prepared from the following raw materials in parts by weight: 180 g of wheat flour, 30 g of corn starch, 646 g of eggs, 250 g of white sugar, 30 g of maltose, 5 parts of baking powder, 3 g of milk essence, 4 g of protein powder, 6.5 g of stabilizer, 50 g of butter, 100 g of soybean oil, 8 g of orange juice, 100 g of milk and 3 g of butter.

Example 2:

a preparation method of frozen cake embryo comprises the following steps:

Specifically, the sieved wheat flour in step (2) is sieved using a 60-80 mesh screen.

Specifically, the heating in step (1) is to 43 ℃.

Specifically, the water insulation and heat preservation in the step (3) are 40 ℃.

Specifically, the protein paste in step (4) has a protein specific gravity of 0.22.

Specifically, the amount of the egg white paste in the step (5) is one third of the egg white paste obtained in the step (4), and the stirring specific gravity of the egg white paste and the egg yolk paste in the step (5) is 0.3.

Specifically, the baking temperature in step (5): 180℃for the upper fire and 140℃for the lower fire.

Claims

1. The frozen cake embryo capable of keeping the original flavor is characterized by being prepared from the following raw materials in parts by weight: 150-200 g of wheat flour, 30-50 g of corn starch, 600-650 g of eggs, 200-250 g of white sugar, 10-50 g of maltose, 5-10 parts of baking powder, 1-5 g of milk essence, 1-5 g of protein powder, 5-10 g of stabilizer, 50-100 g of butter, 100-150 g of soybean oil, 100-150 g of milk and 1-5 g of butter.

2. The frozen cake blank according to claim 1, further comprising the following raw materials in parts by weight, orange juice 5-10 g.

3. The frozen cake embryo of claim 2, characterized in that it is made from the following raw materials in parts by weight: 180 g of wheat flour, 30 g of corn starch, 646 g of eggs, 250 g of white sugar, 30 g of maltose, 5 parts of baking powder, 3 g of milk essence, 4 g of protein powder, 6.5 g of stabilizer, 50 g of butter, 100 g of soybean oil, 8 g of orange juice, 100 g of milk and 3 g of butter.

4. A method of preparing frozen cake blanks according to any one of claims 1-3, comprising the steps of:

(1) Heating white sugar, maltose, butter, milk, orange juice and soybean oil to obtain a mixed solution A;

(2) Adding the sieved wheat flour, corn starch, milk powder and baking powder into the mixed solution A obtained in the step (1), and uniformly stirring without particles to obtain the egg soaking powder;

(3) Separating egg white and egg yolk, adding egg yolk, emulsifying until no granule exists, and maintaining the temperature in water to obtain egg yolk paste;

(4) Adding white sugar and egg white powder into the protein separated in the step (3), and foaming the stabilizer until the stabilizer is in a crescent shape to obtain protein paste;

5. The process according to claim 4, wherein the sieved wheat flour in step (2) is sieved using a 60-80 mesh sieve.

6. The process according to claim 4, wherein the heating in step (1) is to 40-43 ℃.

7. The process according to claim 4, wherein the water-barrier heat-insulation in the step (3) is 38 to 42 ℃.

8. The process according to claim 4, wherein the protein paste in step (4) has a specific gravity of 0.22 to 0.3.

9. The process according to claim 4, wherein the amount of the egg white paste in the step (5) is one third of the egg white paste obtained in the step (4), and the stirring specific gravity of the egg white paste and the egg yolk paste in the step (5) is 0.37 to 0.4.

10. The method according to claim 4, wherein the baking temperature in step (5): the upper fire is 160-180 ℃ and the lower fire is 120-140 ℃.