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Rice-made sponge cake and processing method thereof

A sponge cake and processing method technology, applied in baking, dough processing, baked food and other directions, can solve the problems of not being soft and elastic, poor elasticity and flavor, poor bubble stability, etc. The effect of good air retention and improved foaming

Active Publication Date: 2013-07-31
长沙味味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] (1) Since glutinous rice flour, millet flour or corn flour itself does not contain gluten protein, it cannot form a network structure to well wrap the gas generated during processing, so it cannot form a soft and elastic structure, resulting in product tissue structure poor
[0006] (2) The beating time is long, the stability of the bubbles is poor, the phenomenon of bottom sinking is easy to occur during the whipping process, and the phenomenon of collapse is prone to occur when cooking and shaping; the product is prone to rough structure, loose dryness, elasticity and flavor during storage and sales. Deterioration and other aging phenomena
[0007] (3) During the fermentation process, it is easy to produce acid and cause the product to become sour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] The formula of the rice sponge cake of the embodiment of the present invention is as follows:

[0071] 500g whole eggs, 300g white sugar, 500g milled glutinous rice flour, 5g salt, 30g gluten powder, 2.5g baking powder, 15g cake oil, 50g refined peanut oil, 100g water.

[0072] The processing method of described rice sponge cake comprises the steps:

[0073] (1) Pour the formula amount of whole eggs and white sugar into the mixer, and stir at 130 rpm until the sugar dissolves;

[0074] (2) Add the sifted mixture of water-milled glutinous rice flour, salt, gluten powder and baking powder, and stir at 80 rpm until there is no white cornflour;

[0075] (3) Add the formula amount of cake oil, stir at 140 rpm for 2 minutes, then whip at 350 rpm for 9 minutes until the batter is fully risen to twice its original volume;

[0076] (4) Stir at a speed of 80 rpm, add the refined peanut oil and water in the formula amount at the same time, and mix well to form a uniform cake bat...

Embodiment 2

[0079] The formula of the rice sponge cake of the embodiment of the present invention is as follows:

[0080] Whole egg 900g, white sugar 350g, dry milled rice flour 500g, salt 7.5g, gluten 45g, baking powder 10g, cake oil 25g, refined corn oil 75g, water 165g.

[0081] The processing method of described rice sponge cake comprises the steps:

[0082] (1) Pour the whole egg and white sugar into the blender according to the recipe, and stir at 160 rpm until the sugar dissolves;

[0083] (2) Add the sifted mixture of dry milled indica rice flour, salt, gluten powder and baking powder, and stir at 100 rpm until there is no white raw powder;

[0084] (3) Add the formula amount of cake oil, stir at 130 rpm for 2 minutes, then whip at 360 rpm for 10 minutes until the batter is fully risen to 2.5 times its original volume;

[0085] (4) Stir at a speed of 100 rpm, add the refined corn oil and water in the formula amount at the same time, and mix well to form a uniform cake batter;

...

Embodiment 3

[0088] The formula of the rice sponge cake of the embodiment of the present invention is as follows:

[0089] 700g whole eggs, 325g white sugar, 500g wet-milled japonica rice flour, 6.3g salt, 38g gluten powder, 6.3g baking powder, 20g cake oil, 65g refined sunflower oil, 135g water.

[0090] The processing method of described rice sponge cake comprises the steps:

[0091] (1) Pour the whole egg and white sugar into the blender according to the recipe, and stir at 150 rpm until the sugar dissolves;

[0092] (2) Add the sifted mixture of wet-milled japonica rice flour, salt, gluten powder and baking powder, and stir at 90 rpm until there is no white raw powder;

[0093] (3) Add the formula amount of cake oil, stir at 160 rpm for 2 minutes, then whip at 300 rpm for 8 minutes until the batter is fully risen to 2.5 times its original volume;

[0094] (4) Stir at a speed of 90 rpm, add the refined sunflower oil and water in the prescribed amount at the same time, and mix well to ...

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Abstract

The invention provides a rice-made sponge cake and a processing method thereof. The rice-made sponge cake comprises the following ingredients in parts by weight: 100-180 parts of whole eggs, 60-70 parts of granulated sugar, 100 parts of rice flours, 1-1.5 parts of salt, 6-9 parts of vital gluten, o.5-2 parts of baking powders, 3-5 parts of cake oil, 10-15 parts of vegetable oil, and 20-35 parts of water. The rice-made sponge cake provided by the utility model has fine and smooth internal tissues, uniform air holes, spongy appearance, and no sour flavor, and is soft and elastic, and not easy to age.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rice sponge cake and a processing method thereof. Background technique [0002] Cake is a kind of convenience food with soft texture, high elasticity, strong fragrance, rich nutrition and easy digestion, which is deeply loved by consumers. Traditional cakes are mostly made of flour and eggs, which are raised and baked at high temperature. This is mainly because among all grain flours, only flour contains gluten protein, which absorbs water to form a gluten network structure during the batter making process, which can well wrap up the gas and make the cake made with a soft and elastic honeycomb structure. [0003] Rice has a wide range of consumption objects. The protein in it is hypoallergenic, its nutritional value is higher than that of wheat protein, and its lysine content is higher than other cereals. It has a reasonable composition, and its biological value and pr...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/02A21D2/14A21D13/80
Inventor 张喻陈丽尹亚军谭亦成
Owner 长沙味味食品有限公司
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