CN107897306A - One kind freezing cake - Google Patents
One kind freezing cake Download PDFInfo
- Publication number
- CN107897306A CN107897306A CN201711376055.2A CN201711376055A CN107897306A CN 107897306 A CN107897306 A CN 107897306A CN 201711376055 A CN201711376055 A CN 201711376055A CN 107897306 A CN107897306 A CN 107897306A
- Authority
- CN
- China
- Prior art keywords
- parts
- cake
- freezing
- low
- margarine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000008014 freezing Effects 0.000 title claims description 17
- 238000007710 freezing Methods 0.000 title claims description 17
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 9
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 235000013310 margarine Nutrition 0.000 claims abstract description 9
- 239000003264 margarine Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims 1
- 244000144977 poultry Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- -1 fatty acid ester Chemical class 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 1
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 239000001587 sorbitan monostearate Substances 0.000 description 1
- 229940035048 sorbitan monostearate Drugs 0.000 description 1
- 235000011076 sorbitan monostearate Nutrition 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses one kind to freeze cake, includes the various composition of following mass fraction：400 450 parts of fresh hen egg, 200 220 parts of low-gluten wheat flour, 180 200 parts of white granulated sugar, 90 100 parts of margarine, 20 30 parts of water, 20 30 parts of trehalose, 15 25 parts of cake oil, 13 parts of edible salt.Its scientific structure design, simple, easy to use, failure rate is low, efficient, saves artificial, production cost is reduced, easy to product promotion.
Description
Technical field
The invention belongs to cake technical field, and in particular to one kind freezing cake.
Background technology
With the raising of the level of consumption, the upgrading of consumer spending requirement and the innovative idea transboundary of product, existing market
The cake of upper sale is only applicable to storage or edible in the state of refrigeration or room temperature, and (0 DEG C~-18 DEG C of ＜) stores under cryogenic temperature
The defects of product, which exists, when depositing to eat immediately, mouthfeel is hardened, starch is raw again sense and product moisture is lost in.
The content of the invention
Cake is freezed the purpose of the present invention is to propose to one kind, its scientific structure design, simple, easy to use, failure rate is low,
It is efficient, save manually, production cost is reduced, easy to product promotion.
In order to reach above-mentioned purpose of design, the technical solution adopted by the present invention is as follows：
One kind freezing cake, includes the various composition of following mass fraction：400-450 parts of fresh hen egg, low-gluten wheat flour
200-220 parts, 180-200 parts of white granulated sugar, 90-100 parts of margarine, 20-30 parts of water, 20-30 parts of trehalose, cake oil 15-
25 parts, 1-3 parts of edible salt.
The freezing cake, includes the various composition of following mass fraction：426 parts of fresh hen egg, low-gluten wheat flour 213
Part, 191 parts of white granulated sugar, 96 parts of margarine, 26.5 parts of water, 26.5 parts of trehalose, 19 parts of cake oil, 2 parts of edible salt.
It is described freezing cake flow be：
Pre-treatment of raw material → weighing → → once dismiss → secondary dismiss → sabot → and toast → come out of the stove by 80 mesh sieve net of mistake
→ precooling → packaging → inspection → storage.
It is of the present invention freezing cake beneficial effect be：Its scientific structure design, simple, easy to use, failure rate is low,
It is efficient, save manually, production cost is reduced, easy to product promotion.
A kind of cake stored at a temperature of 0 DEG C~-18 DEG C of ＜, the same, mouth when product tissue is still in storage at normal temperature are provided
Feel soft, no starch is raw again and mouthfeel sensation of dryness.Instant edible is taken out from refrigerated storage cabinet.
Freezing cake has following advantage than showing common on the market refrigeration or room temperature cake：
A：Cake is either stored in room temperature or freezing state, and the tissue of cake is all in soft tasty and can be instant；
B：Extend the shelf-life of cake；
C：Increase the purposes for having expanded cake；
D：New element is provided transboundary to innovate.
Embodiment
Below in conjunction with the embodiment of the present invention, technical solution of the present invention is clearly and completely described.
Embodiment 1：
The freezing cake, includes the various composition of following mass fraction：426 parts of fresh hen egg, low-gluten wheat flour 213
Part, 191 parts of white granulated sugar, 96 parts of margarine, 26.5 parts of water, 26.5 parts of trehalose, 19 parts of cake oil, 2 parts of edible salt.
Embodiment 2：
The freezing cake, includes the various composition of following mass fraction：400 parts of fresh hen egg, low-gluten wheat flour 220
Part, 200 parts of white granulated sugar, 100 parts of margarine, 22 parts of water, 30 parts of trehalose, 25 parts of cake oil, 3 parts of edible salt.
Embodiment 3：
The freezing cake, includes the various composition of following mass fraction：450 parts of fresh hen egg, low-gluten wheat flour 200
Part, 194 parts of white granulated sugar, 90 parts of margarine, 30 parts of water, 20 parts of trehalose, 15 parts of cake oil, 1 part of edible salt.
Embodiment 4：
The freezing cake, includes the various composition of following mass fraction：450 parts of fresh hen egg, low-gluten wheat flour 220
Part, 180 parts of white granulated sugar, 90 parts of margarine, 20 parts of water, 20 parts of trehalose, 19 parts of cake oil, 1 part of edible salt.
In above-described embodiment 1-4, the cake oil includes the various composition of following mass fraction：(D-sorbitol solution 320
Part, single 260 parts of stearine, 180 parts of polyglyceryl fatty acid ester, 80 parts of sorbitan monostearate, 60 parts of propane diols,
56 parts of methyl glycol fatty acid ester, 44 parts of polyoxyethylene (20) sorbitan monostearate).It is described cold in above-described embodiment 1-3
Freeze cake flow be：
Pre-treatment of raw material → weighing → → once dismiss → secondary dismiss → sabot → and toast → come out of the stove by 80 mesh sieve net of mistake
→ precooling → packaging → inspection → storage.
Above content is to combine the further description that specific preferred embodiment is the present invention, easy to the skill
The technical staff in art field is understood that and with the application of the invention, the specific implementation of the invention is not to be limited to these illustrations.
For general technical staff of the technical field of the invention, it can also make without departing from the inventive concept of the premise
Some simple deduction or replace, without by performing creative labour.Therefore, those skilled in the art take off according to the present invention
Show, the simple modifications made to the present invention all should be within protection scope of the present invention.
Claims (3)
1. one kind freezing cake, it is characterised in that：Include the various composition of following mass fraction：400-450 parts of fresh hen egg, low muscle
200-220 parts of wheat flour, 180-200 parts of white granulated sugar, 90-100 parts of margarine, 20-30 parts of water, 20-30 parts of trehalose, cake
It is 15-25 parts oily, 1-3 parts of edible salt.
2. freezing cake according to claim 1, it is characterised in that：Include the various composition of following mass fraction：Freshly-slaughtered poultry
426 parts of egg, 213 parts of low-gluten wheat flour, 191 parts of white granulated sugar, 96 parts of margarine, 26.5 parts of water, 26.5 parts of trehalose, cake oil
19 parts, 2 parts of edible salt.
3. freezing cake according to claim 2, it is characterised in that：It is described freezing cake flow be：Raw material are located in advance
Reason → weighing → → once dismiss → secondary dismiss → sabot → and toast → come out of the stove → precooling → packaging → inspection by 80 mesh sieve net of mistake
→ storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711376055.2A CN107897306A (en) | 2017-12-19 | 2017-12-19 | One kind freezing cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711376055.2A CN107897306A (en) | 2017-12-19 | 2017-12-19 | One kind freezing cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897306A true CN107897306A (en) | 2018-04-13 |
Family
ID=61869291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711376055.2A Pending CN107897306A (en) | 2017-12-19 | 2017-12-19 | One kind freezing cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897306A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719391A (en) * | 2018-08-26 | 2018-11-02 | 江西桔娃食品有限公司 | A kind of tangerine flower cake formula, tangerine flower cake and preparation method thereof |
| CN109874836A (en) * | 2019-03-27 | 2019-06-14 | 上海交通大学 | A kind of intermediate moisture type potato honey frozen cake and its production method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1997383A1 (en) * | 2000-04-14 | 2008-12-03 | General Mills Marketing, Inc. | Freezer-to-oven, laminated, unproofed dough |
| CN103828891A (en) * | 2012-11-23 | 2014-06-04 | 内蒙古伊利实业集团股份有限公司 | Low-temperature frozen cake |
| CN105994532A (en) * | 2016-07-30 | 2016-10-12 | 友臣(福建)食品有限公司 | Elastic cakes and processing process thereof |
| CN105994530A (en) * | 2016-07-30 | 2016-10-12 | 友臣(福建)食品有限公司 | Nutrient cake and making method thereof |
| CN106070465A (en) * | 2016-07-20 | 2016-11-09 | 天津南侨食品有限公司 | A kind of shortening class freezing cake and preparation method thereof |
| CN107410422A (en) * | 2017-06-09 | 2017-12-01 | 广东民大华威饼业有限公司 | A kind of elastic cake and preparation method thereof |
-
2017
- 2017-12-19 CN CN201711376055.2A patent/CN107897306A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1997383A1 (en) * | 2000-04-14 | 2008-12-03 | General Mills Marketing, Inc. | Freezer-to-oven, laminated, unproofed dough |
| CN103828891A (en) * | 2012-11-23 | 2014-06-04 | 内蒙古伊利实业集团股份有限公司 | Low-temperature frozen cake |
| CN106070465A (en) * | 2016-07-20 | 2016-11-09 | 天津南侨食品有限公司 | A kind of shortening class freezing cake and preparation method thereof |
| CN105994532A (en) * | 2016-07-30 | 2016-10-12 | 友臣(福建)食品有限公司 | Elastic cakes and processing process thereof |
| CN105994530A (en) * | 2016-07-30 | 2016-10-12 | 友臣(福建)食品有限公司 | Nutrient cake and making method thereof |
| CN107410422A (en) * | 2017-06-09 | 2017-12-01 | 广东民大华威饼业有限公司 | A kind of elastic cake and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719391A (en) * | 2018-08-26 | 2018-11-02 | 江西桔娃食品有限公司 | A kind of tangerine flower cake formula, tangerine flower cake and preparation method thereof |
| CN109874836A (en) * | 2019-03-27 | 2019-06-14 | 上海交通大学 | A kind of intermediate moisture type potato honey frozen cake and its production method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180413 |
|
| RJ01 | Rejection of invention patent application after publication |