Method for producing pound cake by stepped emulsification

Abstract

The invention relates to a method for producing a pound cake by stepped emulsification. The method comprises the following steps of: (1) constructing an egg emulsification system, (2) adding glycerol, sorbitol, propylene glycol and essence into the system obtained in Step (1), mixing for 2-4min, and allowing glycerol, sorbitol, propylene glycol, essence and the system of Step (1) to form a uniform emulsification system, (3) pouring white granulated sugar, table salt and salad oil into the system obtained in Step (2), mixing for 2-4min to form a uniform emulsification system, allowing water molecules to be filled with the white granulated sugar and the table salt, and allowing the emulsification system to be more stable and uniform, and (4) adding wheatmeal and whole milk powder in the emulsification system obtained in Step (3), mixing for 1-3min to allow materials to be dissolved, remixing for 4-6min to form uniform emulsification cake pulp, and conducting physical foaming, feed and baking on the cake pulp. According to the method, an emulsifying agent is not used, the usage amount of a heavy oil additive is reduced, and physical health of people can be better protected.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a step-by-step emulsification method for making heavy oil cakes. Background technique [0002] According to different classifications, cakes have different production methods. Heavy oil cakes mostly adopt the direct emulsification process, that is, one-step emulsification process. So far, no cake production process using step-by-step emulsification has been found. [0003] The traditional one-step emulsification process requires that the flour gluten cannot be formed, so the mixing time is short, and the product cannot be fully stirred. In addition, because it contains a lot of oil and water, short-time stirring cannot fully emulsify the oil and water to form a uniform emulsification Therefore, a large amount of emulsifiers are often used in production, but even if the above measures are adopted, the cake made by this method has a rough texture and poor taste (Take Miaofu cake as ...

AI Technical Summary

Problems solved by technology

[0003] The traditional one-step emulsification process requires that the flour gluten cannot be formed, so the mixing time is short, and the product cannot be fully stirred. In addition, because it contains a lot of oil and water, short-time stirring cannot fully emulsify the oil and water to form a uniform emulsification Therefore, a large amount of emulsifiers are often used in production, but even if the above measures are adopted, the cake made by this method has a rough texture and poor taste (Take Miaofu cake as a typical representative)