CN103548925A - Premixed flour for pineapple chiffon cake - Google Patents
Premixed flour for pineapple chiffon cake Download PDFInfo
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- CN103548925A CN103548925A CN201310542600.6A CN201310542600A CN103548925A CN 103548925 A CN103548925 A CN 103548925A CN 201310542600 A CN201310542600 A CN 201310542600A CN 103548925 A CN103548925 A CN 103548925A
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- premixed flour
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Abstract
The invention discloses premixed flour for pineapple chiffon cake. The premixed flour comprises the following ingredients in parts by weight: 40-50 parts of low protein flour, 30-40 parts of white granulated sugar, 8-12 parts of egg yolk powder, 5-10 parts of pineapple powder, 3-5 parts of whey protein concentrate, 2-3 parts of pregelatinized starch, 1-2 parts of baking powder, and 0.5-1 part of edible salt. The premixed flour can be used for simply, conveniently and fast making the pineapple chiffon cake; the delicious cake can be made according to the steps that the premixed flour of the cake and fixed-quantity whole egg liquid, salad oil and water are subjected to uniform blending, stirring, puffing, injection molding and baking; the cake making procedure is simplified, the technical requirements are lowered, and great convenience is provided for cake making at home.
Description
Technical field
The invention belongs to food processing field, relate to cake, relate in particular to a kind of pineapple chiffon cake premixed powder.
Background technology
Cake be a class to take flour, sucrose, egg, cream, milk powder etc. be primary raw material, the soft food of making through baking.Its multiple tastes, is of high nutritive value.According to cake materials and manufacture craft, cake can be divided into spongecake, heavy oil cake and chiffon cake.
In recent years, along with improving constantly of people's living standard, cake has progressed into people's diet.In some big and medium-sized cities, cake, bread have become the daily-consumption food items of more and more many families.And along with progressively universal in ordinary people family of the continuous enhancing of people's Consciousness of food security and small household appliances (eggbeater, electric oven etc.), the situation of family's self-control cake is more and more many, in order to meet the market demand of ever-increasing family self-control cake, a kind of novel, raw-food material---cake premixed powder arises at the historic moment easily and efficiently.The exploitation of cake premixed powder, application have significantly reduced professional, the technical and mortality of cake production.
Summary of the invention
The object of the present invention is to provide a kind of pineapple chiffon cake premixed powder, simple, convenient, fast while making pineapple chiffon cake with it, only cake premix powder need be mixed with quantitative egg pulp, salad oil and water, stir, dismiss, injection molding, baking can produce delicious cake, simplified cake production flow process, having reduced specification requirement ，Wei family cake production brings great convenience.
A chiffon cake premixed powder, its weight portion is composed as follows: Self-raising flour 40～50, white granulated sugar 30～40, yolk powder 8～12, pineapple powder 5～10, WPC 3～5, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 80 mesh sieves;
Described pre-gelatinized starch is potato pre-gelatinized starch.
Preparation method: Self-raising flour, white granulated sugar, yolk powder, pineapple powder, WPC, pre-gelatinized starch, baking powder, edible salt are pressed after formula rate weighing, mix.
Cake mouthfeel is soft is because it contains more gas, determines that it is egg white that cake is held the main component of gas ability.Because egg white itself is meta-alkalescence, the pH value of egg white solution is conventionally in 7.5 left and right, and egg white is only under the slant acidity environment of pH value 4.5～5, could form bulk, stable foam state, so the pineapple powder adding in formula contains abundant organic acid, can regulate acidity to pH value 5 left and right, this is beneficial to egg white and dismisses, and guarantee foam stabilization, lasting, make the pineapple chiffon cake of baking molding more soft good to eat.
A kind of using method of pineapple chiffon cake premixed powder:
Raw material proportioning (weight portion): pineapple chiffon cake premixed powder 100, egg pulp 60, water 30, salad oil 20.
After will above-mentioned raw materials weighing, join together in eggbeater, agitation as appropriate, makes that various raw materials are wetting to be mixed, and stirring at low speed 2 minutes, then high-speed stirred, dismiss to 2 times of left and right of original volume, the batter on chamber wall is scraped, then stirring at low speed 1 minute, make cake batter.
(3) injection molding baking: using piping bag or little spoon that batter is injected to resistance to roasting cake dixie cup to 8 minute expires.With 180 ℃-185, toast 15～20 minutes.
(4) take out, cooling.
Four, specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
Self-raising flour 45, white granulated sugar 35, yolk powder 10, pineapple powder 8, WPC 4, pre-gelatinized starch 2.5, baking powder 1.5, edible salt 0.8.
Preparation method: Self-raising flour, white granulated sugar, yolk powder, pineapple powder, WPC, pre-gelatinized starch, baking powder, edible salt, citric acid are pressed after formula rate weighing, mix.
Embodiment 2
Raw material proportioning (weight portion)
Self-raising flour 40, white granulated sugar 30, yolk powder 8, pineapple powder 5, WPC 3, pre-gelatinized starch 2, baking powder 1, edible salt 0.5.
Preparation method: with embodiment 1.
Embodiment 3
Raw material proportioning (weight portion)
Self-raising flour 50, white granulated sugar 40, yolk powder 12, pineapple powder 10, WPC 5, pre-gelatinized starch 3, baking powder 2, edible salt 1.
Preparation method: with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (1)
1. a pineapple chiffon cake premixed powder, its weight portion is composed as follows: Self-raising flour 40～50, white granulated sugar 30～40, yolk powder 8～12, pineapple powder 5～10, WPC 3～5, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310542600.6A CN103548925A (en) | 2013-11-06 | 2013-11-06 | Premixed flour for pineapple chiffon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310542600.6A CN103548925A (en) | 2013-11-06 | 2013-11-06 | Premixed flour for pineapple chiffon cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103548925A true CN103548925A (en) | 2014-02-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310542600.6A Pending CN103548925A (en) | 2013-11-06 | 2013-11-06 | Premixed flour for pineapple chiffon cake |
Country Status (1)
| Country | Link |
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| CN (1) | CN103548925A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430682A (en) * | 2014-12-19 | 2015-03-25 | 山东圣琪生物有限公司 | Premixed cake flour and making method thereof |
| CN106793815A (en) * | 2014-10-14 | 2017-05-31 | 东方酵母工业株式会社 | Flour paste preparation powder composition |
| CN109008672A (en) * | 2018-08-24 | 2018-12-18 | 仝丰收 | Intelligent bread machine |
| CN111387237A (en) * | 2020-03-20 | 2020-07-10 | 吗哪烘焙原料(临沂)有限公司 | Egg separation and dough scalding-free premixed flour for seed scalding chiffon cake and using method thereof |
Citations (6)
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| CN102047923A (en) * | 2010-11-23 | 2011-05-11 | 广州合诚实业有限公司 | Chiffon cake pre-blend flour requiring no egg separation, chiffon cake adopting pre-blend flour, and preparation method of chiffon cake |
| CN102919309A (en) * | 2011-08-09 | 2013-02-13 | 重庆市合川区合双科技有限公司 | Fruit cake |
| CN102940116A (en) * | 2012-11-25 | 2013-02-27 | 哈尔滨派特纳生物科技开发有限公司 | Pineapple royal icing powder |
| CN103229809A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Chess cake with multicolored leaf fragrance |
| CN103238644A (en) * | 2013-05-28 | 2013-08-14 | 北大荒丰缘集团有限公司 | Premix type cake mix |
| CN103371202A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour |
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2013
- 2013-11-06 CN CN201310542600.6A patent/CN103548925A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102047923A (en) * | 2010-11-23 | 2011-05-11 | 广州合诚实业有限公司 | Chiffon cake pre-blend flour requiring no egg separation, chiffon cake adopting pre-blend flour, and preparation method of chiffon cake |
| CN102919309A (en) * | 2011-08-09 | 2013-02-13 | 重庆市合川区合双科技有限公司 | Fruit cake |
| CN103371202A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour |
| CN102940116A (en) * | 2012-11-25 | 2013-02-27 | 哈尔滨派特纳生物科技开发有限公司 | Pineapple royal icing powder |
| CN103229809A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Chess cake with multicolored leaf fragrance |
| CN103238644A (en) * | 2013-05-28 | 2013-08-14 | 北大荒丰缘集团有限公司 | Premix type cake mix |
Non-Patent Citations (2)
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| 焦学瞬: "《天然食品乳化剂和乳状液—组成、性质、制备、加工与应用》", 30 September 1999, 科学出版社 * |
| 郭本恒: "《现代乳品加工学》", 30 June 2001, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106793815A (en) * | 2014-10-14 | 2017-05-31 | 东方酵母工业株式会社 | Flour paste preparation powder composition |
| CN104430682A (en) * | 2014-12-19 | 2015-03-25 | 山东圣琪生物有限公司 | Premixed cake flour and making method thereof |
| CN109008672A (en) * | 2018-08-24 | 2018-12-18 | 仝丰收 | Intelligent bread machine |
| CN111387237A (en) * | 2020-03-20 | 2020-07-10 | 吗哪烘焙原料(临沂)有限公司 | Egg separation and dough scalding-free premixed flour for seed scalding chiffon cake and using method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |