CN1692747A - Microwave refrigerated sponge cake dough, and its making method - Google Patents
Microwave refrigerated sponge cake dough, and its making method Download PDFInfo
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- CN1692747A CN1692747A CN 200510040425 CN200510040425A CN1692747A CN 1692747 A CN1692747 A CN 1692747A CN 200510040425 CN200510040425 CN 200510040425 CN 200510040425 A CN200510040425 A CN 200510040425A CN 1692747 A CN1692747 A CN 1692747A
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Abstract
A frozen dough for roasting the spongy cake by microwave is prepared through removing shell of egg, mixing with sugar, stirring while sequentially adding composite emulsifier, starch, pregelatinized starch, thickening agent, wheat flour and flavouring, high-speed stirring and freezing.
Description
Technical field
The present invention relates to a kind of microwave refrigerated sponge cake dough and manufacture method thereof, specifically cure with the freezing and refrigeration technology and produce sponge cake dough, belong to food processing technology field by microwave.
Background technology
In today that the freezing and refrigeration technology is maked rapid progress, freezing flour-dough is just cured industry gradually with its convenience, large-scale production and is accepted.Freezing flour-dough is promptly used the freezing and refrigeration technology, and is after weighing, add water at supplementary material and stir forming dough, dough is freezing, stored refrigerated then; Only need thaw in use, go into stove and cure again and obtain fresh bakery product.Realized that so not only " now roasting cash sale " can be at any time for the consumer provides fresh products, and significantly reduced because of the short and aging economic loss that causes of the unstable shelf life of bakery quality.
Before the present invention made, cake prescription traditional in prior art mainly was made up of flour, egg, sugar, butter or rape seed oil.In the time of can not making the microwave spongecake with conventional formulation, because of moisture runs off rapidly in microwave heating process, fully gelatinization of starch, spongecake becomes dry, hardens, coarse mouthfeel and make, also, quick heating make the cake interior tissue coarse in addition because of making batter steam rapid evaporation to surface, outward appearance is irregular, and shape is difficult to control, and local flavor is die-offed, lacked in local flavor alienation, local flavor.At present, existing finished product cake, because the shelf-life is short, through depositing of long period preservation transportation and sales process, fragrance, the local flavor of product are all lost, the consumer is difficult to have the cake with fresh especially taste.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of gas that adopts compound emulsifying agent to make in whipping process water, oil phase and sneak into when stirring evenly to disperse, keep stable, improve mouthfeel and local flavor; Can prevent that cake from curing at microwave, a large amount of losses of moisture when keeping in cold storage, make that the cake volume is big, mouthfeel is moistening, flexible, even tissue; Freezing dough of cake can be stored for a long time, convenient transportation, and the consumer can be with eating microwave refrigerated sponge cake dough and the manufacture method thereof that microwave at any time cures.
Main solution of the present invention is achieved in that
Its composition proportioning (percentage by weight) of microwave refrigerated sponge cake dough of the present invention is:
The present invention gets the flour that sieves: 25～27, sugar is: 24～26, egg is: 26～28, water is: 15～17, starch is: 2～4, pre-gelatinized starch is: 3～5, compound emulsifying agent is: 0.2～1, thickener is: 0.1～0.3; Fumet is: 0.02～0.03;
At first getting sugar and egg beats, after the sugar dissolving, the compound emulsifying agent of preparation is added, through beating at a high speed to milky or 2.5～3.5 times of total amount before beating, add starch, pre-gelatinized starch, thickener, the flour that sieves, fumet then, mixed on low speed is even, beats to pasty state at a high speed then, carries out chilled storage.
Compound emulsifying agent is to adopt stearoyl lactate (SSL) and diacetyl tartaric acid list (two) fatty glyceride (DATEM) and monoglyceride among the present invention, and three kinds of emulsifying agents mixed by 2: 1: 2, adds to stir in the entry to form.
Starch adopts cornstarch or wheaten starch or farina or tapioca among the present invention.
Pre-gelatinized starch adopts pre-gelatinization wheaten starch or pre-gelatinization cornstarch or pre-gelatinization tapioca or pre-pregelatinized waxy cornstarch etc. among the present invention.
Thickener adopts xanthans or guar gum or pectin or Arabic gum or locust bean gum or konjac glucomannan or carragheen or compound gel etc. among the present invention.
Fumet adopts vanillic aldehyde or lemon extract or butter essence etc. among the present invention.
Production craft step of the present invention is as follows: press proportion speed weighing each component (percentage by weight):
1, compound emulsifying agent is formed: get emulsifying agent stearoyl lactate and diacetyl tartaric acid list (two) fatty glyceride and monoglyceride, three kinds of emulsifying agents mixed by 2: 1: 2, add in the entry then, and stir, heating-up temperature is: 85～95 ℃, make emulsifiers dissolve, and make temperature drop to 55～60 ℃ then, stop to stir, temperature is cooled to environment temperature;
2, get sugar and egg and beat 1～2 minute, after the sugar dissolving, the compound emulsifying agent of preparation is added, beat to milky at a high speed or beat 2.5～3.5 times of preceding total amount;
3, add starch, pre-gelatinized starch, thickener, the flour that sieves, fumet then, mixed on low speed is even, beats 2～3 minutes to pasty state at a high speed then, carries out chilled storage under-16～-20 ℃.
Compared with the prior art the present invention has the following advantages:
The present invention is easy to make, quick; Because the gas that adopts compound emulsifying agent to make in whipping process water, oil phase and sneak into when stirring can evenly disperse, and keeps stable, improves mouthfeel and local flavor; Pre-gelatinized starch, thickener can prevent that cake from curing at microwave, a large amount of losses of moisture when keeping in cold storage, make that the cake volume is big, mouthfeel is moistening, even tissue, fresh, fine and smooth, bulk softness, high resilience; Can store for a long time, not influence microwave cake quality, convenient transportation, the consumer can microwave cures with eating at any time.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Embodiment one: in the embodiment of the invention its form and proportioning by (percetage by weight):
At first carry out the compound emulsifying agent configuration in the embodiment of the invention: getting stearoyl lactate (SSL) and diacetyl tartaric acid list (two) fatty glyceride (DATEM) and monoglyceride is: 0.2, mixed by 2: 1: 2, add entry then: in 15, slowly heating, heating-up temperature is: 85 ℃, and constantly stirring makes emulsifiers dissolve, stirs at last to make temperature drop to 55 ℃, stop stirring and make temperature be cooled to environment temperature, stand-by;
Getting sugar is: 24 and egg be: 26 beat 2 minutes, when sugar dissolving back adds the compound emulsifying agent that at first configures, beat at a high speed to milky or 2.5 times of the preceding total amount of whipping;
Pre-gelatinized starch is got pre-gelatinization wheaten starch: 3, the starch extracting corn starch is: 2, thickener is got xanthans and is: 0.1, the flour that sieves is: 27, fumet is got vanillic aldehyde and is: 0.02 mixes adding, stirring at low speed mixes, and then high-speed stirred 2 minutes to pasty state is dough of cake, keeps in cold storage under-16 ℃.
Dough of cake keeps in cold storage: keep in cold storage in three months to the not influence of spongecake quality, if strict control freezing conditions can be stored the longer time.Freezing dough of cake can thaw naturally by microwave or room temperature.
The dough of cake that will thaw is poured cake disk into, and heating is about 2 minutes in the micro-wave oven of frequency 2450Mhz power 700～1000W, makes cake fresh, that expansion is good to eat.
Embodiment two: in the embodiment of the invention its form and proportioning by (percetage by weight) :)
At first carry out the compound emulsifying agent configuration in the embodiment of the invention: getting stearoyl lactate (SSL) and diacetyl tartaric acid list (two) fatty glyceride (DATEM) and monoglyceride is: 1, mixed by 2: 1: 2, add entry then: in 17, slowly heating, heating-up temperature is: 95 ℃, and constantly stirring makes emulsifiers dissolve, stirs at last to make temperature drop to 60 ℃, stop stirring and make temperature be cooled to environment temperature, stand-by;
Getting sugar is: 26 and egg be: 28 beat 1 minute, when sugar dissolving back adds the compound emulsifying agent that at first configures, beat at a high speed to milky or 3 times of the preceding total amount of whipping;
Pre-gelatinized starch is got pre-gelatinization cornstarch: 5, starch is got wheaten starch and is: 4, thickener is got
Melon glue is: 0.3, and the flour that sieves is: 25, fumet is got lemon extract and is: 0.03 mixes adding, and stirring at low speed mixes, and then high-speed stirred 3 minutes to pasty state is dough of cake, keeps in cold storage under-20 ℃.Freezing dough of cake can thaw naturally by microwave or room temperature.
The dough of cake that will thaw is poured cake disk into, and heating is about 2 minutes in the micro-wave oven of frequency 2450Mhz power 700～1000W, makes cake fresh, that expansion is good to eat.
Embodiment three: in the embodiment of the invention its form and proportioning by (percetage by weight):
At first carry out the compound emulsifying agent configuration in the embodiment of the invention: getting stearoyl lactate (SSL) and diacetyl tartaric acid list (two) fatty glyceride (DATEM) and monoglyceride is: 0.6, mixed by 2: 1: 2, add entry then: in 16, slowly heating, heating-up temperature is: 90 ℃, and constantly stirring makes emulsifiers dissolve, stirs at last to make temperature drop to 57 ℃, stop stirring and make temperature be cooled to environment temperature, stand-by;
Getting sugar is: 25 and egg be: 27 beat 1.5 minutes, when sugar dissolving back adds the compound emulsifying agent that at first configures, beat at a high speed to milky or 3.5 times of the preceding total amount of whipping;
Pre-gelatinized starch is got pre-gelatinization tapioca: 4, starch is got farina and is: 3, thickener pectin is: the flour that 0.2, sieves is: 26, fumet is got butter essence and is: 0.025 mixes adding, stirring at low speed mixes, and then high-speed stirred 2.5 minutes to pasty state is dough of cake, keeps in cold storage under-18 ℃.Freezing dough of cake can thaw naturally by microwave or room temperature.
The dough of cake that will thaw is poured cake disk into, and heating is about 2 minutes in the micro-wave oven of frequency 2450Mhz power 700W, makes cake fresh, that expansion is good to eat.
Three embodiment of the present invention all can produce the microwave spongecake, and embodiment 1 dough of cake bubble is poor than embodiment 2,3.By embodiment 2 made cakes some contractions are arranged.By the microwave spongecake exquisiteness that embodiment 3 cures, bulk softness, high resilience.
Raw material such as the pre-gelatinized starch that adopts in the embodiment of the invention are purchased by market, and the equipment that uses is conventional equipment.
For example can use some other additives in the present invention: can put jam at the sponge cake dough top that thaws.Chocolate frosting is placed on the cupcake cup, covers with sponge cake dough then.Dessert has multilayer to add filler, and spongecake also can have multilayer to add filler.Can use cream cheese, fruit pie filling and other dessert filler.Also can cure earlier, put fresh fruit, whipped cream or other then in the above.
Claims (7)
1, a kind of microwave refrigerated sponge cake dough is characterized in that getting the flour that sieves and is: 25～27 weight %, sugar are: 24～26 weight %, egg are: 26～28 weight %, water are: 15～17 weight %, starch are: 2～4 weight %, pre-gelatinized starch are: 3～5 weight %, compound emulsifying agent are: 0.2～1 weight %, thickener are: 0.1～0.3 weight %; Fumet is: 0.02～0.03 weight %;
At first getting sugar and egg beats, after the sugar dissolving, the compound emulsifying agent of preparation is added, through beating to milky or 2.5～3.5 times of total amount before beating, add starch, pre-gelatinized starch, thickener, the flour that sieves, fumet then, mixed on low speed is even, beats to pasty state at a high speed then, carries out chilled storage.
2, microwave refrigerated sponge cake dough according to claim 1, it is characterized in that described compound emulsifying agent adopts stearoyl lactate and diacetyl tartaric acid list or bis-fatty acid glyceride and monoglyceride, three kinds of emulsifying agents mixed by 2: 1: 2, added to stir in the entry to form.
3, microwave refrigerated sponge cake dough according to claim 1 is characterized in that described starch adopts cornstarch or wheaten starch or farina or tapioca.
4, microwave refrigerated sponge cake dough according to claim 1 is characterized in that described pre-gelatinized starch adopts pre-gelatinization wheaten starch or pre-gelatinization cornstarch or pre-gelatinization tapioca or pre-pregelatinized waxy cornstarch.
5, microwave refrigerated sponge cake dough according to claim 1 is characterized in that described thickener adopts xanthans or guar gum or pectin or Arabic gum or locust bean gum or konjac glucomannan or carragheen or compound gel.
6, microwave refrigerated sponge cake dough according to claim 1 is characterized in that described fumet adopts vanillic aldehyde or lemon extract or butter essence.
7, its manufacture method of a kind of microwave refrigerated sponge cake dough according to claim 1 is characterized in that adopting following processing step:
(1), compound emulsifying agent is formed: get emulsifying agent stearoyl lactate and diacetyl tartaric acid list (two) fatty glyceride and monoglyceride, three kinds of emulsifying agents mixed by 2: 1: 2, add in the entry, and stir, heating-up temperature is: 85～95 ℃, make emulsifiers dissolve, and make temperature drop to 55～60 ℃ then, stop to stir, temperature is cooled to environment temperature;
(2), get sugar and egg and beat 1～2 minute, after the sugar dissolving, the compound emulsifying agent of preparation is added, beat to milky at a high speed or arrive original 2.5～3.5 times;
(3) add starch, pre-gelatinized starch, thickener, the flour that sieves, fumet, mixed on low speed is even, beats 2～3 minutes to pasty state at a high speed then, carries out chilled storage under-16～20 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100404256A CN100333646C (en) | 2005-06-06 | 2005-06-06 | Microwave refrigerated sponge cake dough, and its making method |
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| CNB2005100404256A CN100333646C (en) | 2005-06-06 | 2005-06-06 | Microwave refrigerated sponge cake dough, and its making method |
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| CN1692747A true CN1692747A (en) | 2005-11-09 |
| CN100333646C CN100333646C (en) | 2007-08-29 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999431A (en) * | 2010-12-08 | 2011-04-06 | 江南大学 | Method for making microwavable high-moisture cake and cake made by same |
| CN102499274A (en) * | 2010-07-20 | 2012-06-20 | 卡夫食品企业管理(上海)有限公司 | Microwave cake powder composition and method for making cake by same |
| CN102599210A (en) * | 2012-04-16 | 2012-07-25 | 福建农林大学 | Potato-bread frozen dough and preparation method thereof |
| CN103238865A (en) * | 2012-12-12 | 2013-08-14 | 吉林金翼食品有限公司 | Egg product as well as method and device for processing egg product |
| CN103548934A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Cherry sponge cake premixed flour |
| CN104522581A (en) * | 2015-01-21 | 2015-04-22 | 宜兰食品工业股份有限公司 | Dough and potato chips |
| CN106035481A (en) * | 2016-05-31 | 2016-10-26 | 上海元祖梦果子股份有限公司 | Preparation method of low-cholesterol-content egg cakes |
| CN106455589A (en) * | 2014-05-08 | 2017-02-22 | 百利来GeR弗拉特里股份公司 | Process for the production of a ready to eat shelf-stable packaged focaccia |
| CN107232581A (en) * | 2017-06-29 | 2017-10-10 | 河南鼎元食品科技有限公司 | A kind of quick-frozen rice and flour food quality improver and preparation method thereof |
| CN110393219A (en) * | 2018-04-24 | 2019-11-01 | 杨亮 | A kind of preparation method of solvent-free cake oil |
| CN111887276A (en) * | 2020-07-24 | 2020-11-06 | 广西科技师范学院 | Premixed cassava flour cake flour and preparation method thereof, cake and preparation method thereof |
| CN113367173A (en) * | 2021-06-23 | 2021-09-10 | 恩喜村(深圳)食品有限公司 | Durian multi-layer cake freezing process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1235487C (en) * | 2004-09-15 | 2006-01-11 | 江南大学 | Microwave freezing muffin dough and its producing method |
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- 2005-06-06 CN CNB2005100404256A patent/CN100333646C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499274A (en) * | 2010-07-20 | 2012-06-20 | 卡夫食品企业管理(上海)有限公司 | Microwave cake powder composition and method for making cake by same |
| CN101999431A (en) * | 2010-12-08 | 2011-04-06 | 江南大学 | Method for making microwavable high-moisture cake and cake made by same |
| CN102599210A (en) * | 2012-04-16 | 2012-07-25 | 福建农林大学 | Potato-bread frozen dough and preparation method thereof |
| CN103238865A (en) * | 2012-12-12 | 2013-08-14 | 吉林金翼食品有限公司 | Egg product as well as method and device for processing egg product |
| CN103238865B (en) * | 2012-12-12 | 2014-08-27 | 吉林厚德食品有限公司 | Egg product as well as method and device for processing egg product |
| CN103548934A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Cherry sponge cake premixed flour |
| CN106455589A (en) * | 2014-05-08 | 2017-02-22 | 百利来GeR弗拉特里股份公司 | Process for the production of a ready to eat shelf-stable packaged focaccia |
| CN104522581A (en) * | 2015-01-21 | 2015-04-22 | 宜兰食品工业股份有限公司 | Dough and potato chips |
| CN106035481A (en) * | 2016-05-31 | 2016-10-26 | 上海元祖梦果子股份有限公司 | Preparation method of low-cholesterol-content egg cakes |
| CN107232581A (en) * | 2017-06-29 | 2017-10-10 | 河南鼎元食品科技有限公司 | A kind of quick-frozen rice and flour food quality improver and preparation method thereof |
| CN110393219A (en) * | 2018-04-24 | 2019-11-01 | 杨亮 | A kind of preparation method of solvent-free cake oil |
| CN111887276A (en) * | 2020-07-24 | 2020-11-06 | 广西科技师范学院 | Premixed cassava flour cake flour and preparation method thereof, cake and preparation method thereof |
| CN111887276B (en) * | 2020-07-24 | 2023-06-20 | 广西科技师范学院 | Premixed flour for cassava whole flour cake, preparation method of premixed flour, cake and preparation method of premixed flour |
| CN113367173A (en) * | 2021-06-23 | 2021-09-10 | 恩喜村(深圳)食品有限公司 | Durian multi-layer cake freezing process |
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|---|---|
| CN100333646C (en) | 2007-08-29 |
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Assignee: Fuma Mimi (Fujian) Food Industry Co. Ltd. Assignor: Jiangnan University Contract record no.: 2011350000035 Denomination of invention: Microwave refrigerated sponge cake dough, and its making method Granted publication date: 20070829 License type: Exclusive License Open date: 20051109 Record date: 20110322 |
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