Novel anti-aging big cake production method

A production method and technology for large cakes, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of affecting the taste and flavor, easy drying and aging, and poor refreshing, and achieve the effect of prolonging the anti-aging time.

Inactive Publication Date: 2013-06-12
阜宁县益林镇吉祥糕点厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of eating the existing big cakes, people found that the big cakes are easy to dry and aging during the preservation process, and become less palatable. Compared with the freshly produced big cakes, the taste changes with the storage time and becomes hard. Decreased palatability, affecting taste and flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] In the first step, after cleaning the glutinous rice with water, it is placed in the treatment liquid composition I and soaked for 3.5 hours; the mass percentage of the treatment agent composition I is: 2% of lactic acid, 1% of vinegar, and 2% of malic acid , tartaric acid 0.5%, water 94.5%;

[0013] In the second step, the glutinous rice treated with the treatment liquid composition I in the first step above is placed in the treatment liquid composition II to be neutralized, and the mass percentage of the treatment liquid composition II is: sodium bicarbonate 4%, Sodium carbonate 3%, water 93%;

[0014] The third step is to dehydrate the glutinous rice treated in the second step, dry it, fry it with a fully automatic rice frying machine, and mechanically pulverize it to produce anti-aging glutinous rice flour;

[0015] The fourth step is to use the anti-aging glutinous rice flour produced in the third step for the production of large cakes. First, mix the three liquid...

Embodiment 2

[0019] In the first step, after cleaning the glutinous rice with water, it is placed in the treatment liquid composition I and soaked for 3.5 hours; the mass percentage of the treatment agent composition I is: 3% of lactic acid, 2% of vinegar, and 1% of malic acid , tartaric acid 1%, water 93%;

[0020] In the second step, the glutinous rice treated with the treatment liquid composition I in the first step is placed in the treatment liquid composition II to neutralize to neutral, and the mass percentage of the treatment liquid composition II is: sodium bicarbonate 5%, Sodium carbonate 2%, water 93%;

[0021] In the third step, the glutinous rice treated in the second step is dehydrated, dried, fried by a full-automatic rice frying machine, mechanically crushed, and anti-aging glutinous rice flour is produced.

[0022] The fourth step is to use the anti-aging glutinous rice flour produced in the third step for the production of large cakes. First, mix the three liquid componen...

Embodiment 3

[0026] In the first step, after the glutinous rice is cleaned with water, it is placed in the treatment liquid composition I and soaked for 3.5 hours; the mass percentage of the treatment agent composition I solution is: 3% lactic acid, 3% vinegar, 2% malic acid %, tartaric acid 2%, water 90%;

[0027] In the second step, the glutinous rice treated with the treatment liquid composition I in the first step is placed in the treatment liquid composition II to be neutralized, and the mass percentage of the treatment liquid composition II is: sodium bicarbonate 10% , sodium carbonate 11%, water 79%;

[0028] In the third step, the glutinous rice treated in the second step is dehydrated, dried, fried by a full-automatic rice frying machine, mechanically crushed, and anti-aging glutinous rice flour is produced.

[0029] The fourth step is to use the anti-aging glutinous rice flour produced in the third step for the production of large cakes. First, mix the three liquid components of...

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PUM

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Abstract

The invention discloses a novel anti-aging big cake production method which comprises the following steps: (1) after using water to cleaning up sticky rice, placing the sticky rice into a treating agent composite I and soaking the sticky rice for 3.5 hours; (2) using a treating agent composite II to neutralize the sticky rice treated by the treating agent composite I to neutral; conducting dehydration, airing, frying and smash on the sticky rice treated by the step (2); (4) mixing three kinds of liquid components including anti-hardening syrup, sesame oil and vegetable oil uniformly, mechanically mixing the sticky rice powder produced by the step (3) with a certain amount of sesame uniformly, adding the compound to a grinding tool, the compound is molded in a mechanically-pressing grinding mode, standing for 10 min, demoulding, the big cake comprises, by mass, 57% of the sticky rice powder, 34% of the anti-hardening syrup, 1% of the sesame oil, 5% of the vegetable oil and 3% of the sesame; (5) placing finished products prepared by the step (4) in an aseptic condition, and packing the finished products after standing for one day.

Description

technical field [0001] The invention relates to a production method of a pastry, in particular to a production method of a novel anti-aging large cake. Background technique [0002] Big cake is a well-known flavor product in China and is deeply loved by consumers. Big cake is a product made of specially processed glutinous rice with auxiliary materials. In the process of eating the existing big cakes, people found that the big cakes are easy to dry and aging during the preservation process, and become less palatable. Compared with the freshly produced big cakes, the taste changes with the storage time and becomes hard. The refreshing property deteriorates, which affects the mouthfeel and flavor. Therefore, in order to keep this traditional craft and not be affected by transportation time and transportation distance, so that customers who are farther away can eat fresh, refreshing products, it is urgent to develop a new anti-aging method for producing large cakes. Content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 周超周庆贵常学凤周杰
Owner 阜宁县益林镇吉祥糕点厂
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