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Refrigeration-resistant cake production technology

A production process, freeze-resistant technology, applied in the field of pastry processing, can solve the problems of big taste, unfavorable storage, hazards, etc., to achieve the effect of reducing water content, increasing taste, and simple production process

Inactive Publication Date: 2016-08-03
周茂伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current cakes are not conducive to storage due to the limited shelf life of raw materials, so that most people cannot taste the delicious cakes. If the shelf life is increased, preservatives will be added, but this operation will cause great harm to the human body.
Although the low temperature can prolong the shelf life of the pastry, it does not deteriorate, but when it is actually eaten, the taste of the frozen pastry is too different from that before freezing, so it is not easy to be applied and promoted in real life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The present embodiment provides a kind of production technique of freeze-resistant pastry, comprises the steps:

[0015] 1) Soak the glutinous rice in water for 1-2 days, filter out the water, and take it out for later use;

[0016] 2) Put the glutinous rice treated in step 1) in a container, add water to keep the temperature at 85-89°C, and stir thoroughly for 20-30 minutes, then move it into a water mill, and grind the slurry to a slurry to obtain a slurry;

[0017] 3) Stirring xylitol, white cotton sugar and the slurry treated in step 2) according to parts by weight in a mass ratio of 1:1, mixing, heating and cooking, then adding the main ingredients of pastry, salad oil, and freeze-dried powder in sequence, and Stir well until the material is sticky, take it out of the pan and cool to room temperature, and control the water content to 2-3%.

Embodiment 2

[0019] The present embodiment provides a kind of production technique of freeze-resistant pastry, comprises the following steps:

[0020] 1) Soak the glutinous rice in water for 1-2 days, filter out the water, and take it out for later use;

[0021] 2) Put the glutinous rice treated in step 1) in a container, add water to keep the temperature at 85-89°C, and stir thoroughly for 20-30 minutes, then move it into a water mill, and grind the slurry to a slurry to obtain a slurry;

[0022] 3) Stirring xylitol, white cotton sugar and the slurry treated in step 2) according to parts by weight in a mass ratio of 1:1, mixing, heating and cooking, then adding the main ingredients of pastry, salad oil, and freeze-dried powder in sequence, and Stir well until the material is sticky, take it out of the pan and cool to room temperature, and control the water content to 2-3%.

[0023] The water temperature used in step 1) is 25-28 ℃.

[0024] The mass ratio of water and glutinous rice used...

Embodiment 3

[0027] The present embodiment provides a kind of production technique of freeze-resistant pastry, comprises the following steps:

[0028] 1) Soak the glutinous rice in water for 1-2 days, filter out the water, and take it out for later use;

[0029] 2) Put the glutinous rice treated in step 1) in a container, add water to keep the temperature at 85-89°C, and stir thoroughly for 20-30 minutes, then move it into a water mill, and grind the slurry to a slurry to obtain a slurry;

[0030] 3) Stirring xylitol, white cotton sugar and the slurry treated in step 2) according to parts by weight in a mass ratio of 1:1, mixing, heating and cooking, then adding the main ingredients of pastry, salad oil, and freeze-dried powder in sequence, and Stir well until the material is sticky, take it out of the pan and cool to room temperature, and control the water content to 2-3%.

[0031] The water temperature used in step 1) is 25-28 ℃.

[0032] The mass ratio of water and glutinous rice used...

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Abstract

The invention provides a production process of freeze-resistant pastry, comprising the following steps: 1) soaking the glutinous rice in water for 1-2 days, filtering out the water, and taking it out for later use; 2) placing the glutinous rice treated in step 1) in a container and adding water Keep the temperature at 85-89°C, and fully stir for 20-30 minutes, then move to a water mill, grind the slurry to a slurry, and obtain the slurry; 3) mix xylitol and white cotton sugar in a mass ratio of 1:1 and Step 2) The treated slurry is stirred, mixed, heated and cooked in parts by weight, and then flour, red bean paste, mung bean paste pumpkin powder, green tea powder, bamboo leaf powder, salad oil, freeze-dried powder are added in sequence, and fully stirred until The material is sticky, take it out of the pan and cool to room temperature, and control the water content to 2-3%. Through the method provided by the invention, the freeze-dried powder added to the raw materials can effectively prevent freezing, the whole manufacturing process is simple, and can be further popularized and applied.

Description

technical field [0001] The invention relates to the field of pastry processing methods, in particular to a production process of a freeze-resistant pastry. Background technique [0002] As a kind of food material imported from the West, pastry is mainly made of flour or rice flour, sugar, oil, eggs, dairy products, etc., with various auxiliary materials, fillings and seasonings. , Fried, fried and other ways of processing. There are various kinds of pastries, and there are more than 3,000 kinds of them. People living in today's society are also more and more fond of cakes. [0003] However, present cakes are not conducive to storage due to the limited shelf life of the raw materials made, so that most people cannot taste the deliciousness of cakes. If the shelf life is increased, preservatives will be added, but this operation will cause great harm to the human body. Although the low temperature can prolong the shelf life of the pastry, it just does not deteriorate. Howev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 周茂伟
Owner 周茂伟
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