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Making method of low-temperature resistant ageing resistant cakes

A production method and anti-aging technology, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of insufficient emulsification, poor cake taste, and inability to fully utilize food colloids, etc., to achieve Effects of anti-aging, enhanced anti-aging performance, and improved low-temperature storage performance

Inactive Publication Date: 2019-05-03
ZHEJIANG XINDIJIAHE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method simply adds xanthan gum to the raw materials and mixes them, which cannot give full play to the effect of food colloids, cannot achieve the effect of full emulsification, and the taste of the cake is not good.

Method used

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  • Making method of low-temperature resistant ageing resistant cakes
  • Making method of low-temperature resistant ageing resistant cakes
  • Making method of low-temperature resistant ageing resistant cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Mix 0.2g maltodextrin and 0.05g xanthan gum evenly according to the mass ratio of 0.2:0.05 to obtain a mixture of maltodextrin and xanthan gum; select fresh eggs, beat them into a uniform egg liquid, weigh 149.75g of sucrose, Put 100g of egg liquid, 0.25g of the mixture of maltodextrin and xanthan gum in a blender, and beat at a speed of 80r / min for 30s, then at a speed of 800r / min for 10min, until it becomes a milky white foam;

[0041] (2) Add 214.3g of low-gluten flour and 10.7g of hydroxypropyl distarch phosphate, and continue beating at a speed of 800r / min for 10 minutes to form a paste, so that the flour and egg paste are fully mixed. The amount of low-gluten flour accounts for the total mass of the material 45% of hydroxypropyl distarch phosphate accounts for 5% of the mass of low-gluten flour;

[0042] (3) Add 25g vegetable oil to the cake batter that has been stirred, and whip for 3 minutes at a speed of 1000r / min to obtain the batter emulsified for the fir...

Embodiment 2

[0048] (1) Mix 0.5 g of maltodextrin and 0.25 g of xanthan gum evenly according to the mass ratio of 0.3:0.15 to obtain a mixture of maltodextrin and xanthan gum; select fresh eggs, beat them into a uniform egg liquid, weigh 117.5 g of sucrose, Put 96.75g of egg liquid, 0.75g of the mixture of maltodextrin and xanthan gum into a blender, first beat at a speed of 100r / min for 35s, then at a speed of 900r / min for 8min, until it becomes milky white foam;

[0049] (2) Add 233.6g of low-gluten flour and 16.4g of hydroxypropyl distarch phosphate, and continue beating at a speed of 900r / min for 8 minutes to form a paste, so that the flour and egg paste are fully mixed. The amount of low-gluten flour accounts for the total mass of the material 50% of the mass of low-gluten flour, and hydroxypropyl distarch phosphate accounts for 7% of the mass of low-gluten flour;

[0050] (3) Add 35g vegetable oil to the cake batter that has been stirred, and whip for 2.5min at a speed of 1100r / min t...

Embodiment 3

[0056] (1) Mix 0.4g maltodextrin and 0.1g xanthan gum evenly according to the mass ratio of 0.4:0.1 to obtain a mixture of maltodextrin and xanthan gum; select fresh eggs, beat them into a uniform egg liquid, weigh 92.5g of sucrose, Put 92g of egg liquid, 0.5g of the mixture of maltodextrin and xanthan gum in a blender, first beat at a speed of 120r / min for 40s, then at a speed of 1000r / min for 10min, until it becomes milky white foam;

[0057] (2) Add 250g of low-gluten flour and 25g of hydroxypropyl distarch phosphate, and continue beating at a speed of 1000r / min for 5 minutes to form a paste, so that the flour and egg paste are fully mixed. The amount of low-gluten flour accounts for 55% of the total mass of the material. %, hydroxypropyl distarch phosphate accounts for 10% of the mass of low-gluten flour;

[0058] (3) Add 40g vegetable oil to the cake batter that has been stirred, and whip for 3min at a speed of 1200r / min to obtain the batter emulsified for the first time,...

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Abstract

The invention discloses a making method of low-temperature resistant ageing resistant cakes. The making method comprises the steps of (1) uniformly mixing maltodextrin with xanthan gum in proportion to obtain a maltodextrin and xanthan gum mixture, weighing cane sugar, egg liquid and the maltodextrin and xanthan gum mixture, performing placing in a stirrer, and performing stirring, to obtain milkywhite foam; (2) adding low-gluten flour and hydroxypropyl distarch phosphate, and performing whipping to obtain paste, so that the flour and egg paste are thoroughly mixed; (3) adding vegetable oil to the stirred cake paste, and performing whipping to obtain paste emulsified for the first time; (4) brushing a layer of the vegetable oil to a cake mold, and then pouring the paste into the cake mold; (5) putting the mold loaded with the paste in an oven for baking; and (6) taking out the thoroughly-cooked cakes, performing natural cooling to room temperature, and performing removing from the mold, so as to obtain cake products. According to the making method, the low-temperature storage properties of the made cakes are improved, the ageing resistance is improved, the cakes are good in tissuestructure stability, the mouth feel of the cakes is improved, and the specific volume of the cakes is increased.

Description

(1) Technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making a low-temperature resistant and anti-aging cake. (2) Technical background [0002] Cake is a kind of loose, soft and palatable food made of flour, eggs, sugar, oil, etc. as the main raw materials, which are aerated by whipping, emulsified into paste, and loosened by baking or steaming. A common dessert in life, it is deeply loved by consumers. [0003] Freshly made cakes are soft and delicious, with a unique and pleasant flavor. However, with the prolongation of storage time, there will be aging of starch, which will lead to adverse changes such as hardening, tarnishing, rough taste, and deterioration of flavor, thereby reducing consumers. Acceptance of the product and cause huge economic losses. The economic loss and food waste caused by starch aging have always been an important problem that plagues the production of cakes with a long shelf l...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/18A21D2/32
Inventor 代晓艳童志芳
Owner ZHEJIANG XINDIJIAHE FOOD CO LTD
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