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Method for making cake with filling taken at rest-time

A production method and stuffing technology, which is applied in the field of stuffing pie production, can solve the problems of high market price, complicated process and high cost

Inactive Publication Date: 2007-11-14
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, soft and elastic white stuffed marshmallows are very popular among children in the market. Recently, the newly launched straw cakes abroad are transparent and have the characteristics of marshmallows. However, gelatin and other raw materials are used as raw materials, and the cost is very high. The market price is expensive.
And the process is more complicated, but the look and feel is good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Cake making. Weigh 15kg of potato starch or tapioca starch or taro starch or sweet potato starch or corn starch, 5.5kg of sugar, 1.0kg of citric acid, 2.5kg of water-soluble cellulose, and 0.3kg of Liangpi essence: put the raw materials in a container and mix them evenly. Add 1.8 times the weight of water and 0.1 times the amount of glycerin, mix well, and heat to 100°C under constant stirring until the liquid becomes a transparent, elastic, film-like colloid. Take 15g and put it into a mold. Let the colloid cool down and put it into each mold when it is not sticky;

[0025] 2. The production of stuffing. Take 15kg of modified starch, 1.5kg of sodium carboxymethylcellulose, 5kg of sugar, 1.0kg of citric acid, and 43kg of water; put the raw materials in a container and mix them evenly, and heat them to 100°C under constant stirring until they become a transparent colloid. It is elastic sweet and sour fruit filling;

[0026] 3. Pack into cakes. Get the stuffing, ad...

Embodiment 2

[0028] Replace sodium carboxymethyl cellulose with 1% sodium alginate solution of 3 parts by weight, and the others are the same as in Example 1.

Embodiment 3

[0030] Sugar and citric acid in the stuffing raw material can be replaced by 7 parts by weight of fruit juice, and the others are the same as in Example 1 or 2.

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PUM

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Abstract

A stuffed cake as between-meal eatable is prepared through proportionally mixing starch, sugar, citric acid, water-soluble cellulose and gelatin, adding water and glycerine, stirring while heating to 100 deg.C until it becomes transparent colloid, loading it in mould, using fruit jam or the mixture of modified starch, carboxylmethyl cellulose sodium, sugar, citric acid and water as stuffing, stirring while heating until it becomes transparent colloid, adding the stuffing into the cake, demoulding, rolling it in flour, sieving removing excessive flour and packing while filling air.

Description

Technical field: [0001] The invention relates to food, in particular to a method for making stuffed pies. technical background: [0002] In recent years, with the rapid development of science and technology in the world, people's economic living standards have been continuously improved. As far as food is concerned, people prefer some new foods, especially new snack foods, in addition to those traditional foods with high quality and low price. Soft and elastic white stuffed marshmallows are deeply loved by children on the market at present. Recently, straw cakes newly listed abroad are transparent and have the characteristics of marshmallows. However, gelatin and the like are used as raw materials, and the cost is very high, and the market price is expensive. And the process is more complicated, but the look and feel is good. Invention content: [0003] The object of the present invention is to aim at the deficiencies of the prior art and provide a method for making a st...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23P1/10A23L7/10A23L35/00A23P20/25A23P30/00
Inventor 刘代成刘小丽
Owner SHANDONG NORMAL UNIV
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