Rapid baking method and device for cooked puff cake

Abstract

The invention discloses a rapid baking method for a cooked puff cake. The method comprises the following steps that 1, one or more cooked flour materials are taken, all cooked flour materials are mixed to be uniform to obtain a mixed flour material for use; 2, sugar, water and grease are taken to be mixed and stirred to be uniform to obtain a paste mixture for use; 3, the mixed flour material in step 1 is added into the paste mixture obtained in step 2, and stirring and press molding are performed to obtain the molded cooked puff cake; 4, the cooked puff cake obtained in step 3 is subjected toconstant wetness preheating, and the preheating time is 8-10 min; low and medium temperature hot-blast air baking is performed on the cooked puff cake, and the low and medium temperature baking timeis 25-30 min. A rapid baking device for the cooked puff cake comprises a constant wetness preheating assembly, a hot-blast-air baking assembly, a central processing unit and a displayer; the constantwetness preheating assembly comprises a constant wetness preheater body, a front end conveying mechanism, a water storage mechanism and the like. The method has the advantages that the machining timeis short, energy consumption is low, and the made product is crispy in structure. The invention belongs to the technical field of puff cake production.

Description

technical field [0001] The invention belongs to the technical field of cooked powder cake production, in particular to a quick baking method and device for cooked powder cake. Background technique [0002] Traditional low-moisture porous cooked powder cake is a kind of baked Chinese-style pastry represented by Cantonese-style almond cake and Yangjiang fried rice cake. Its production is to pre-cook the powder and then mix it with other raw materials. Including sugar, oil, water, etc., in which powdered sugar is not dissolved, it is directly mixed with the cooked powder material, and the wet basis moisture content of the pressed cooked powder cake is not higher than 10%, and finally baked at low temperature until the wet basis moisture content is lower than 3%. , the baked product is crispy and crispy, and the entrance is loose. The essence of the baking process of cooked powder cake is the process of dehydration and drying, heat and mass transfer. From the analysis of the p...

AI Technical Summary

Problems solved by technology

Due to the non-homogeneous structure of the cooked powder cake itself, the dehydration channels are also discontinuous, and the network structure is complex. Under the condition of high-temperature baking (150°C-200°C), not only the water removal is slow, but also the hardened structure inside the cake is easy to form. At the same time, the temperature is too high. High temperature will cause some cooked powder cakes to coke, which will cause disordered cross-linking of the pores inside the cakes and reduce porosity. Therefore, the processing of this kind of cooked powder cakes is often baked at low temperature (80 ° C ~ 130 ° C) for a long time, such as a kind of almond cake and Its production method (CN200810175867.5) puts the formed cake into a furnace below 100°C and bakes it for as long as 60 minutes, and the energy consumption and time cost are relatively high

Moreover, due to the low moisture content and loose and porous structure of such products, problems such as defects in the shape of cakes and slag, increased surface debris, and blurred graphics and patterns often occur during storage, transportation and sales, which affect the yield and eating feeling. It leads to increased storage and transportation costs of products, especially cooked powder cakes made of high-fiber cooked powder materials

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