Quick-frozen caramel latte steamed cake and preparation method for same

A technology for quick-freezing caramel and steaming cakes, which is applied in food freezing, food ingredients as taste improvers, and food ingredients as taste improvers. and single form, etc., to solve the storage time limit, maintain the original shape, and prolong the storage time

Inactive Publication Date: 2016-05-11
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the cake products currently on the market have a short storage period and are mainly stored in the normal temperature and atmosphere packaging method. Considering the extended storage period, a large amount of preservatives need to be added to the steamed cake at room temperature to properly extend its shelf life, which has a certain impact on its taste. impact, and adding preservatives is not conducive to human health
Moreover, due to the storage method of traditional steamed cakes, the taste and form of the existing steamed cakes on the market are relatively simple, mainly based on original flavors, and lack other flavors of cakes.
Therefore, existing steamed cake products cannot satisfy consumer demand well

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A quick-frozen caramel latte steamed cake is made of the following raw materials by weight percentage:

[0036] Eggs: 35%, white sugar: 20%, cake flour: 20%, compound pastry emulsifier: 2%, leavening agent: 0.1%, latte powder: 2%, soybean oil: 5.9%, caramel: 15%.

[0037] The preparation method of the above-mentioned quick-frozen caramel latte steamed cake is as follows:

[0038] (1) Weigh the raw materials according to the above weight percentage, put white granulated sugar and caramel into the eggs and stir to make them melt evenly to obtain egg-sugar mixture, then add baking powder and latte coffee powder to the cake powder and stir evenly, and Add the uniformly mixed powdered material into the egg-sugar mixture, stir to mix evenly, and finally, add an emulsifier and quickly send it to a specific gravity of 0.48;

[0039] (2) Add soybean oil to the material sent in step (1), stir rapidly for 60 seconds, make it mix evenly, and obtain a paste material;

[0040] (3)...

Embodiment 2

[0044] A quick-frozen caramel latte steamed cake is made of the following raw materials by weight percentage:

[0045] Eggs: 45%, white sugar: 10%, cake flour: 20%, compound pastry emulsifier: 4%, leavening agent: 0.3%, latte powder: 2%, soybean oil: 3%, caramel: 15.7%.

[0046] The preparation method of the above-mentioned quick-frozen caramel latte steamed cake is as follows:

[0047] (1) Weigh the raw materials according to the above weight percentage, put white granulated sugar and caramel into the eggs and stir to make them melt evenly to obtain egg-sugar mixture, then add baking powder and latte coffee powder to the cake powder and stir evenly, and Add the evenly mixed powdery material into the egg-sugar mixture, stir to make it evenly mixed, and finally, add an emulsifier and quickly send it to a specific gravity of 0.40;

[0048] (2) Add soybean oil to the material sent in step (1), stir rapidly for 40 seconds, make it mix evenly, and obtain a paste material;

[004...

Embodiment 3

[0053] A quick-frozen caramel latte steamed cake is made of the following raw materials by weight percentage:

[0054] Egg: 35%, white sugar: 10%, cake flour: 30%, compound pastry emulsifier: 3%, leavening agent: 0.2%, latte powder: 3.8%, soybean oil: 3%, caramel: 15%.

[0055] The preparation method of the above-mentioned quick-frozen caramel latte steamed cake is as follows:

[0056] (1) Weigh the raw materials according to the above weight percentage, put white granulated sugar and caramel into the eggs and stir to make them melt evenly to obtain egg-sugar mixture, then add baking powder and latte coffee powder to the cake powder and stir evenly, and Add the evenly mixed powdery material into the egg-sugar mixture, stir to make it evenly mixed, and finally, add an emulsifier and quickly send it to a specific gravity of 0.55;

[0057] (2) Add soybean oil to the material sent in step (1), stir rapidly for 80 seconds, make it mix evenly, and obtain a paste material;

[0058...

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PUM

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Abstract

The invention relates to the technical field of food, in particular to a quick-frozen caramel latte steamed cake and a preparation method for the same. The quick-frozen caramel latte steamed cake is prepared from the following raw materials in percentage by weight: 35 to 45 percent of eggs, 10 to 20 percent of white granulated sugar, 20 to 30 percent of cake powder, 2 to 4 percent of an emulsifier, 0.1 to 0.3 percent of a bulking agent, 2 to 5 percent of latte coffee powder, 3 to 7 percent of cooking oil and 15 to 20 percent of caramel. The preparation method for the cake comprises the following steps of performing stirring and bulking to prepare a pasty material, steaming the pasty material and performing quick freezing. According to the quick-frozen caramel latte steamed cake, the caramel and the latte coffee powder are added, so that rich and mellow flavor and bitterness of coffee are added to the fragrant and sweet taste, and the quick-frozen caramel latte steamed cake tastes more unique and novel and agreeably sweet. According to the preparation method, the storage period can be greatly prolonged under the condition that no preservatives are independently added, and limits to the storage time of a conventional steamed cake are broken.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a quick-frozen caramel latte steamed cake and a preparation method thereof. Background technique [0002] Cake is an ancient western pastry, usually made by oven. The cake is made of eggs, sugar, and wheat flour as the main raw materials, with milk, fruit juice, milk powder, face powder, salad oil, water, shortening, and baking powder as auxiliary materials. A sponge-like dessert is made after being stirred, modulated and baked. [0003] Traditional cakes are made by baking, but now there are not only baked cakes, but also many steamed cakes, and the forms of cakes are becoming more and more diverse. In the fast-paced and heavy pressure of modern society, consumers are more interested in cakes This kind of instant food is becoming more and more popular, and the sweet taste of cakes is believed by many consumers to relieve stress and cheer up the mood. [0004] However, the cake p...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L15/00A23L33/00A23L5/10
CPCA23V2002/00A23V2200/14A23V2200/16A23V2300/20
Inventor 冯慧颖赵源
Owner SANQUAN FOOD
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