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Low-temperature baking cake and manufacturing method thereof

A technology of low-temperature baking and production method, applied in baking, baked food, dough processing and other directions, can solve the problems of non-conformity, starch aging, incomplete starch gelatinization, etc., and achieve the effect of high moisture content

Inactive Publication Date: 2015-11-18
MAIFENG FOOD CHINA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cake is a product with high nutrition, rich taste and affordable price. It has been a good choice for people to replace meals for a long time. Cake in the traditional sense is to make the cake mature quickly and improve the production capacity of the product. At the same time, it is also for the golden color of the product. , the taste is strong, and the method of fast baking at a high temperature above 160°C is often used. For example, the meat floss cake patent 201110342953.2 uses 210°C for 11 minutes, but due to this short-term high-temperature baking, the starch paste in the cake The product is not fully melted, and the product is prone to starch retrogradation and aging after storage, and the taste becomes dry and rough, which affects consumption. The current long-term method is to use a large amount of emulsifier to improve the water retention of the product, which affects the taste of the product to a certain extent. At the same time, it does not meet the current trend of people pursuing a healthy diet.

Method used

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  • Low-temperature baking cake and manufacturing method thereof
  • Low-temperature baking cake and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A low-temperature baked cake prepared from the following raw materials in parts by weight: 18-21 parts of white granulated sugar, 0.1-0.15 parts of table salt, 28-30 parts of egg liquid, 4-6 parts of sorbitol, and 1-2 parts of maltose syrup 3~5 parts of glycerin, 12~15 parts of soybean oil, 1~2 parts of egg yolk powder, 20~24 parts of pastry flour, 1~2 parts of whole milk powder, 0.05~0.1 parts of xanthan gum, 0.18~0.24 parts of preservatives parts; the preservative consists of 0.15~0.2 parts of gluconolactone and 0.03~0.04 parts of sodium dehydroacetate.

[0019] Among them, white granulated sugar, egg liquid, and pastry powder are the main raw materials of the cake structure. White granulated sugar is also the main sweetener. Egg liquid can also supplement protein, increase color and nutrition, salt adjusts taste, sorbitol and malt syrup replace part of sugar, maltose The pulp is also the main humectant, so that the cake will not produce Maillard reaction, and the egg...

Embodiment 2

[0028] A low-temperature baking cake prepared from the following raw materials in parts by weight: 20 parts of white granulated sugar, 0.1 part of salt, 30 parts of egg liquid, 4 parts of sorbitol, 1 part of malt syrup, 4 parts of glycerin, and 14 parts of soybean oil , 1 part of egg yolk powder, 23 parts of pastry powder, 2 parts of whole milk powder, 0.05 part of xanthan gum, 0.15 part of gluconolactone and 0.03 part of sodium dehydroacetate.

[0029] The preparation method of the above-mentioned low-temperature baking cake comprises the following steps:

[0030] (1) Ingredients: White sugar, salt, egg yolk powder, sodium dehydroacetate, xanthan gum, gluconolactone are mixed together and stirred evenly, egg liquid is separately prepared, soybean oil is separately prepared, pastry powder is separately prepared, and sorbet Sugar alcohol, malt syrup, and glycerin are configured together;

[0031] (2) Slurry production: Use Youyang Whisk for slurry production; ①White sugar, sal...

Embodiment 3

[0036] A low-temperature baking cake prepared from the following raw materials in parts by weight: 18 parts of white granulated sugar, 0.15 parts of table salt, 29 parts of egg liquid, 5 parts of sorbitol, 1 part of malt syrup, 5 parts of glycerin, and 14 parts of soybean oil , 2 parts of egg yolk powder, 24 parts of pastry powder, 1 part of whole milk powder, 0.06 part of xanthan gum, 0.16 part of gluconolactone and 0.03 part of sodium dehydroacetate.

[0037] The preparation method of the above-mentioned low-temperature baking cake comprises the following steps:

[0038] (1) Ingredients: White sugar, salt, egg yolk powder, sodium dehydroacetate, xanthan gum, gluconolactone are mixed together and stirred evenly, egg liquid is separately prepared, soybean oil is separately prepared, pastry powder is separately prepared, and sorbet Sugar alcohol, malt syrup, and glycerin are configured together;

[0039](2) Slurry production: Use Youyang Whisk for slurry production; ①White sug...

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PUM

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Abstract

The present invention discloses a low-temperature baking cake which is prepared from the flowing raw materials in parts by weight: 18-21 parts of white granulated sugar, 0.1-0.15 part of edible salt, 28-30 parts of egg liquid, 4-6 parts of sorbitol, 1-2 parts of malt syrup, 3-5 parts of glycerin, 12-15 parts of soybean oil, 1-2 parts of egg yolk powder, 20-24 parts of pastry flour, 1-2 parts of whole milk powder, 0.05-0.1 part xanthan gum, and 0.18-0.24 part of preservatives. The cakes are manufactured by using a creative baking process which employs a baking temperature of 105-135 DEG C and a baking time of more than 30 minutes. The manufactured cakes have a higher moistening degree, and have superiority in melting properties in mouth and post moisturizing ability compared with the high-temperature baking cakes. And also because the cakes are baked at low temperatures for a long-time, relatively more nutrients of the cakes are retained, and also some unhealthy caramelized products induced by high temperatures are not easily produced. The low-temperature baking cakes are good products which fit to the current healthy diet.

Description

technical field [0001] The invention belongs to food processing technology, and in particular relates to a low-temperature baked cake and a preparation method thereof. Background technique [0002] Cake is a product with high nutrition, rich taste and affordable price. It has been a good choice for people to replace meals for a long time. Cake in the traditional sense is to make the cake mature quickly and improve the production capacity of the product. At the same time, it is also for the golden color of the product. , the taste is strong, and the method of fast baking at a high temperature above 160°C is often used. For example, the meat floss cake patent 201110342953.2 uses 210°C for 11 minutes, but due to this short-term high-temperature baking, the starch paste in the cake The product is not fully melted, and the product is prone to starch retrogradation and aging after storage, and the taste becomes dry and rough, which affects consumption. The current long-term method...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34
Inventor 赵世杰
Owner MAIFENG FOOD CHINA CO LTD
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