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Microwave refrigerated sponge cake dough, and its making method

A technology of sponge cake and microwave freezing, applied in the field of food processing, can solve the problems of lack of flavor, short shelf life, sudden decrease in flavor, etc., and achieve the effects of improving taste and flavor, convenient transportation and uniform organization

Inactive Publication Date: 2005-11-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the microwave sponge cake cannot be made with the traditional formula, the water will be lost rapidly during the microwave heating process, and the starch cannot be fully gelatinized, so that the sponge cake will become dry, hard, and rough in taste. Rapid evaporation to the surface makes the internal structure of the cake rough, the appearance is irregular, the shape is difficult to control, and the flavor is alienated, the flavor is suddenly reduced, and the flavor is lacking
At present, there are already finished cakes. Due to the short shelf life, after a long period of preservation, transportation and storage in the sales process, the aroma and flavor of the product are lost. It is difficult for consumers to eat cakes with special fresh taste.

Method used

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  • Microwave refrigerated sponge cake dough, and its making method

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Embodiment 1

[0022] Embodiment one: its composition and proportioning are by (weight percentage) in the embodiment of the present invention:

[0023] In the embodiment of the present invention, the compound emulsifier configuration is first carried out: take sodium stearoyl lactylate (SSL) and diacetyl tartaric acid mono(di) fatty acid glyceride (DATEM) and monoglyceride: 0.2, mix uniformly by 2:1:2 , then add water: 15, heat slowly, the heating temperature is: 85°C, and stir continuously to dissolve the emulsifier, and finally stir to lower the temperature to 55°C, stop stirring and cool the temperature to ambient temperature, ready for use;

[0024] Take sugar: 24 and eggs: 26 and whip for 2 minutes. After the sugar dissolves, add the compound emulsifier prepared first, and beat at high speed until milky white or 2.5 times the total amount before whipping;

[0025] The pre-gelatinized starch is pre-gelatinized wheat starch: 3, the starch is corn starch: 2, the thickener is xanthan gum: 0...

Embodiment 2

[0028] Embodiment two: its composition and proportioning are by (weight percentage) in the embodiment of the present invention:)

[0029] In the embodiment of the present invention, the compound emulsifier configuration is first carried out: take sodium stearoyl lactylate (SSL) and diacetyl tartaric acid mono(di) fatty acid glyceride (DATEM) and monoglyceride as: 1, mix uniformly by 2:1:2 , then add water: 17, heat slowly, the heating temperature is: 95 ° C, and continue to stir to dissolve the emulsifier, and finally stir to reduce the temperature to 60 ° C, stop stirring and cool the temperature to ambient temperature, ready to use;

[0030] Take sugar: 26 and eggs: 28 and beat for 1 minute. After the sugar dissolves, add the compound emulsifier prepared first, and beat at high speed until milky white or 3 times the total amount before whipping;

[0031] Pre-gelatinized starch is pre-gelatinized corn starch: 5, starch is wheat starch: 4, thickener is

[0032] Guar gum: 0.3,...

Embodiment 3

[0034] Embodiment three: its composition and proportioning are by (weight percentage) in the embodiment of the present invention:

[0035] In the embodiment of the present invention, the complex emulsifier configuration is first carried out: take sodium stearoyl lactylate (SSL) and diacetyl tartaric acid mono(di) fatty acid glyceride (DATEM) and monoglyceride: 0.6, mix uniformly by 2:1:2 , then add water: 16, heat slowly, the heating temperature is: 90 ° C, and continue to stir to dissolve the emulsifier, and finally stir to reduce the temperature to 57 ° C, stop stirring and cool the temperature to ambient temperature, ready to use;

[0036] Take sugar: 25 and eggs: 27 and beat for 1.5 minutes. After the sugar dissolves, add the compound emulsifier prepared first, and beat at high speed until milky white or 3.5 times the total amount before whipping;

[0037] Pre-gelatinized starch is pre-gelatinized tapioca starch: 4, starch is potato starch: 3, thickener pectin: 0.2, sieved...

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PUM

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Abstract

A frozen dough for roasting the spongy cake by microwave is prepared through removing shell of egg, mixing with sugar, stirring while sequentially adding composite emulsifier, starch, pregelatinized starch, thickening agent, wheat flour and flavouring, high-speed stirring and freezing.

Description

technical field [0001] The invention relates to a microwave-frozen sponge cake dough and a manufacturing method thereof, in particular to producing sponge cake dough through microwave baking and freezing and refrigerating techniques, and belongs to the technical field of food processing. Background technique [0002] Today, with the rapid development of refrigeration technology, frozen dough is gradually accepted by the baking industry due to its convenience and large-scale production. Frozen dough, that is, the application of freezing and refrigerating technology, after the raw materials are weighed, mixed with water to form a dough, the dough is frozen, and then refrigerated; when used, it only needs to be thawed, put into the oven and baked to obtain fresh baked food products. This not only realizes the "freshly baked and sold" can provide consumers with fresh products at any time, but also greatly reduces the economic losses caused by the unstable quality of baked goods,...

Claims

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Application Information

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IPC IPC(8): A21D6/00
Inventor 黄卫宁袁永利
Owner JIANGNAN UNIV
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