CN103548940A - Premixed green tea chiffon cake flour - Google Patents
Premixed green tea chiffon cake flour Download PDFInfo
- Publication number
- CN103548940A CN103548940A CN201310543911.4A CN201310543911A CN103548940A CN 103548940 A CN103548940 A CN 103548940A CN 201310543911 A CN201310543911 A CN 201310543911A CN 103548940 A CN103548940 A CN 103548940A
- Authority
- CN
- China
- Prior art keywords
- green tea
- parts
- cake
- powder
- flour
- 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
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses premixed green tea sponge cake flour, which consists of the following components in part by weight: 40 to 50 parts of low-gluten flour, 30 to 40 parts of white granulated sugar, 8 to 12 parts of egg yolk powder, 3 to 5 parts of instant green tea powder, 3 to 5 parts of whey protein concentrate, 2 to 3 parts of pre-gelatinized starch, 1 to 2 parts of baking powder, 0.5 to 1 part of edible salt and 0.1 to 0.3 part of citric acid. When the premixed green tea sponge cake flour is used for making a green tea sponge cake, a delicious cake can be simply, conveniently and quickly made only by uniformly mixing the premixed green tea sponge cake flour, a fixed amount of whole egg liquid, a fixed amount of salad oil and a fixed amount of water and performing stirring, foaming, injection-molding and baking, so that a cake making flow is simplified, technical requirements are lowered, and great convenience is brought to the cake making of a household.
Description
Technical field
The invention belongs to food processing field, relate to cake, relate in particular to a kind of green tea 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 green tea chiffon cake premixed powder, simple, convenient, fast while making green tea 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, instant green tea powder 3～5, WPC 3～5, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1, citric acid 0.1～0.3.
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, instant green tea powder, WPC, pre-gelatinized starch, baking powder, edible salt, citric acid 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 added a small amount of citric acid in formula, be used for regulating acidity, be beneficial to egg white and dismiss, and guarantee foam stabilization, lasting, make the green tea chiffon cake of baking molding more soft good to eat.
A kind of using method of green tea chiffon cake premixed powder:
Raw material proportioning (weight portion): green tea 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, instant green tea powder 4, WPC 4, pre-gelatinized starch 2.5, baking powder 1.5, edible salt 0.8, citric acid 0.2.
Preparation method: Self-raising flour, white granulated sugar, yolk powder, instant green tea 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, instant green tea powder 3, WPC 3, pre-gelatinized starch 2, baking powder 1, edible salt 0.5, citric acid 0.1.
Preparation method: with embodiment 1.
Embodiment 3
Raw material proportioning (weight portion)
Self-raising flour 50, white granulated sugar 40, yolk powder 12, instant green tea powder 5, WPC 5, pre-gelatinized starch 3, baking powder 2, edible salt 1, citric acid 0.3.
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 green tea 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, instant green tea powder 3～5, WPC 3～5, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1, citric acid 0.1～0.3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310543911.4A CN103548940A (en) | 2013-11-06 | 2013-11-06 | Premixed green tea chiffon cake flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310543911.4A CN103548940A (en) | 2013-11-06 | 2013-11-06 | Premixed green tea chiffon cake flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103548940A true CN103548940A (en) | 2014-02-05 |
Family
ID=50003446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310543911.4A Pending CN103548940A (en) | 2013-11-06 | 2013-11-06 | Premixed green tea chiffon cake flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103548940A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489484A (en) * | 2014-12-31 | 2015-04-08 | 东莞和创食品有限公司 | Steamed cake and making method thereof |
| CN105410106A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | Pre-mixed powder and production method of green tea-flavored cake |
| CN112155030A (en) * | 2020-10-16 | 2021-01-01 | 宜宾德瑞生物科技有限公司 | Premixed green tea cake flour and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020073799A (en) * | 2001-03-16 | 2002-09-28 | 장영국 | Manufacturing process of a rice cake containing a green tea |
| 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 |
| CN102696724A (en) * | 2012-04-28 | 2012-10-03 | 邱万来 | Cake and processing process thereof |
| 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 |
-
2013
- 2013-11-06 CN CN201310543911.4A patent/CN103548940A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020073799A (en) * | 2001-03-16 | 2002-09-28 | 장영국 | Manufacturing process of a rice cake containing a green tea |
| 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 |
| CN102696724A (en) * | 2012-04-28 | 2012-10-03 | 邱万来 | Cake and processing process thereof |
| 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 |
Non-Patent Citations (4)
| Title |
|---|
| 宋立等: "超微茶粉戚风蛋糕的制作", 《粮油加工与食品机械》, no. 2, 28 February 2005 (2005-02-28), pages 68 - 69 * |
| 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, article "蛋糕中蛋黄的作用", pages: 58-59 * |
| 郭本恒: "《现代乳品加工学》", 31 December 2001, article "乳清蛋白的性能及其应用", pages: 297-299 * |
| 面包花园: "《西点烘焙百科全书》", 31 January 2012, article "绿茶戚风蛋糕", pages: 173 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489484A (en) * | 2014-12-31 | 2015-04-08 | 东莞和创食品有限公司 | Steamed cake and making method thereof |
| CN105410106A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | Pre-mixed powder and production method of green tea-flavored cake |
| CN112155030A (en) * | 2020-10-16 | 2021-01-01 | 宜宾德瑞生物科技有限公司 | Premixed green tea cake flour and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103548915A (en) | Premixed red bean pound cake flour | |
| CN103564003A (en) | Pre-mixed flour for bifidus factor cake | |
| CN103548925A (en) | Premixed flour for pineapple chiffon cake | |
| CN103548940A (en) | Premixed green tea chiffon cake flour | |
| CN102362610A (en) | Preparation method for seaweed cakes | |
| CN103548914A (en) | Premixed black tea chiffon cake flour | |
| CN103548923A (en) | Chocolate chiffon cake premix powder | |
| CN103548936A (en) | Premixed coffee chiffon cake flour | |
| CN103548921A (en) | Premixed red date sponge cake flour | |
| CN103548912A (en) | Premixed flour for apricot kernel pound cakes | |
| CN103548918A (en) | Sweet orange sponge cake pre-mixed flour | |
| CN103548917A (en) | Premixed flour for apricot kernel cookies | |
| CN103548924A (en) | Premixed blueberry sponge cake flour | |
| CN104719393A (en) | Moon cakes with carrots and Chinese chestnuts and method for making moon cakes | |
| CN103548929A (en) | Premixed walnut pound cake flour | |
| CN103548937A (en) | Premixed flour for strawberry sponge cake | |
| CN103548935A (en) | Premixed honeydew melon sponge cake flour | |
| KR101981665B1 (en) | Bread using rice flour and almond powder and manufacturing method thereof | |
| CN103548913A (en) | Premixed flour for vanilla pound cakes | |
| CN103548927A (en) | Premixed flour for banana pound cakes | |
| CN103548919A (en) | Premixed red grape chiffon cake flour | |
| CN103548930A (en) | Filbert cookie biscuit premixed flour | |
| CN103548920A (en) | Premixed cranberry sponge cake flour | |
| CN103548926A (en) | Filbert pound cake premixed flour | |
| CN105961546A (en) | Purple sweet potato cake made through baking |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |