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Preparation process of floating cloud-like cake roll cake blank

A preparation process and cake embryo technology, applied in the field of food processing, can solve problems such as unstabilized cake embryo quality, impact on cake taste, food safety hazards, etc., achieve the effect of improving taste and quality, maintaining overall structure, and improving soft taste

Pending Publication Date: 2021-11-12
海南薇薇安食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Without the prospect of stabilizing the quality of the cake embryo, it will not only affect the taste of the cake, but also easily cause food safety hazards

Method used

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  • Preparation process of floating cloud-like cake roll cake blank
  • Preparation process of floating cloud-like cake roll cake blank

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A cloud cake roll cake embryo, including the following raw materials: 460g of milk, 80g of light cream, 90g of butter, 2.5g of salt, 173g of egg yolk, 165g of sugar, 90g of low-gluten flour, 270g of protein, 10g of lemon juice and 10g of compound enzyme;

[0026] Among them, the compound enzyme is formed by mixing 7.5 g of α-amylase and 2.5 g of glucose oxidase with a mass ratio of 3:1; before use, the compound enzyme is added with a mass concentration of 10% CaCl 2 Solution 20g, water bath at 20°C for 20 minutes; wherein, the mass ratio of material to liquid is 1:2;

[0027] A kind of preparation technology of cloud cake roll cake embryo comprises the steps:

[0028] (1) Egg yolks and 20% of the total weight of sugar in the formula were sent for 30 minutes to obtain a whipped product;

[0029] (2) Mix milk, whipped cream, butter, salt and 25% of the total weight of sugar in the recipe, and when it boils to 100°C, stop boiling, add low-gluten flour and whipping materia...

Embodiment 2

[0032] A cloud cake roll cake embryo, including the following raw materials: 600g of milk, 120g of light cream, 135g of butter, 4g of salt, 260g of egg yolk, 250g of sugar, 135g of low-gluten flour, 405g of protein, 15g of lemon juice and 8g of compound enzyme;

[0033] Among them, the compound enzyme is a mixture of 4.8 g of α-amylase and 3.2 g of glucose oxidase at a mass ratio of 3:2; before use, the compound enzyme is added with a mass concentration of 20% CaCl 2 Solution 24g, water bath 30 ℃ for 10min; the mass ratio of material to liquid is 1:3;

[0034] A kind of preparation technology of cloud cake roll cake embryo comprises the steps:

[0035] (1) Egg yolks and 25% of the total weight of sugar in the formula were beaten for 35 minutes to obtain a whipped product;

[0036] (2) Mix milk, whipping cream, butter, salt and 20% of the total weight of sugar in the recipe, and when it boils to 120°C, stop boiling, add low-gluten flour and whipping material, stir, and microwa...

Embodiment 3

[0039] A cloud cake roll cake embryo, including the following raw materials: 500g of milk, 100g of light cream, 110g of butter, 3g of salt, 250g of egg yolk, 220g of sugar, 115g of low-gluten flour, 375g of protein, 12g of lemon juice and 7g of compound enzyme;

[0040] Among them, the compound enzyme is a mixture of 5.6 g of α-amylase and 1.4 g of glucose oxidase with a mass ratio of 4:1; before use, the compound enzyme is added with a mass concentration of 15% CaCl 2 Solution 17.5g, water bath at 25°C for 15 minutes; the mass ratio of solid to liquid is 1:2.5;

[0041] A kind of preparation technology of cloud cake roll cake embryo comprises the steps:

[0042](1) Whipping egg yolk and 22% of the total weight of sugar in the formula for 32 minutes to obtain a whipped product;

[0043] (2) Mix milk, whipping cream, butter, salt and 22% of the total weight of sugar in the formula, and when it boils to 110°C, stop boiling, add low-gluten flour and whipping material, stir, and ...

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Abstract

The invention provides a preparation process of a floating cloud-like cake roll cake blank. The method comprises the following steps: (1) whipping egg yolk and sugar to obtain a whipped material; (2) mixing milk, unsalted butter, butter, salt and sugar, boiling to 100-120 DEG C, stopping boiling, adding low-gluten flour and the whipped material, stirring, performing microwave heating, adding compound enzyme, stirring, standing for 1-2 hours, performing microwave heating again, and performing hot air circulation to obtain paste; and (3) carrying out gradient homogenization treatment on the paste, adding protein, residual sugar and lemon juice in the homogenization process, and baking after homogenization to obtain the cake blank. The cake blank prepared by the preparation process has relatively strong water locking property, the internal tissue structure of the cake blank can be uniform, the fluffy appearance can be kept for a relatively long time, and the digestion and absorption rate of a body to sugar can be reduced. The production process is simple, can be operated and controlled by adopting modern equipment, and can realize industrial production of the floating cloud-like cake roll cake blank.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation process of cloud cake roll cake embryo. Background technique [0002] Floating cloud cake roll is a new type of cake roll on the market. It is a kind of cake roll formed by adding various ingredients to the prepared cake embryo according to needs, and wrapping the ingredients. The taste is soft and the surface is fluffy like floating clouds. Therefore, It's called Cloud Cake Roll. Cake embryos can be divided into three types according to the production process: milk foam type, chiffon type and batter type. Most of the cloud cake roll cake embryos on the market are made of chiffon bottom, which has a dry taste and rough texture. In the production process, only eggs are used to stir the batter, the texture is not fine enough, and the water retention is not high. Due to the limitation of raw materials and operating technology, the production and storage of cake embryo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/06A21D2/18A21D2/26A21D2/34A21D2/36A21D8/04
CPCA21D8/06A21D2/34A21D2/181A21D8/042A21D2/36A21D2/26
Inventor 陈非丽臧雨竺
Owner 海南薇薇安食品有限公司
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