CN105994521A - Chiffon cake and preparation method thereof - Google Patents
Chiffon cake and preparation method thereof Download PDFInfo
- Publication number
- CN105994521A CN105994521A CN201610572625.4A CN201610572625A CN105994521A CN 105994521 A CN105994521 A CN 105994521A CN 201610572625 A CN201610572625 A CN 201610572625A CN 105994521 A CN105994521 A CN 105994521A
- Authority
- CN
- China
- Prior art keywords
- chiffon cake
- powder
- temperature
- chiffon
- cup
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/02—Mixing or kneading machines for the preparation of dough with vertically-mounted tools; Machines for whipping or beating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/145—Controlling; Testing; Measuring
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/1465—Drives
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/1495—Arrangements for cooling or heating ; Arrangements for applying super- or sub-atmospheric pressure
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Food-Manufacturing Devices (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
The invention relates to a chiffon cake. The chiffon cake is formed by stirring chiffon cake premixed flour, eggs and water, wherein the chiffon cake premixed flour contains the following raw materials: white granulated sugar, wheat flour, wheat starch, an emulsifying agent, baking powder and table salt. A preparation method of the chiffon cake comprises the following steps: adding eggs and water into the chiffon cake premixed flour, uniformly mixing, rapidly mixing for about 5 minutes by adopting a stirring device, then adding edible oil, uniformly stirring, putting into an oven at the temperature of 180 DEG C, and baking for about 45 minutes, so that the chiffon cake with mellow taste can be obtained. Besides, the chiffon cake premixed flour is blended in advance when the chiffon cake is prepared, a powder instant drying technology is adopted after mixing and stirring, moisture of starch can be reduced by 2-4% within 5 seconds, the problems that the baking powder loses efficacy and a product cakes are effectively solved, a whole egg beating method is adopted, the complexity of a chiffon cake separate egg beating method is simplified, the chiffon cake preparation time is shortened, the working efficiency is improved, and the effect of a cake prepared by adopting the separate egg beating method is also realized.
Description
Technical field
The present invention relates to a kind of sweets, particularly relate to a kind of chiffon cake and preparation method thereof.
Background technology
Chiffon cake belongs to spongecake type, quality is the lightest, with vegetable oil, egg, sugar, flour, hair powder is stock, owing to vegetable oil is easily got blisters unlike Adeps Bovis seu Bubali (tradition cake is all with Adeps Bovis seu Bubali), it is thus desirable to wearing or featuring stage armour Ovum Gallus domesticus album breaks into cystose, there is provided enough air to support the volume of cake, chiffon cake contains enough vegetable oil and egg, therefore quality is the most moistening, unlike tradition Adeps Bovis seu Bubali cake the most hardening, chiffon cake is also containing less saturated fat, but owing to lacking the strong fragrance of Adeps Bovis seu Bubali cake, chiffon cake typically requires the juice of thick taste, or plus chocolate, the dispensings such as fruit..
Existing chiffon cake makes need to be by being divided into two parts mixture by premixed flour, egg is divided into Ovum Gallus domesticus album and egg yolk, then two parts mixture is remixed after yolk-egg white mixes respectively, operate complex, operator are required higher, need to grasp the degree of dismissing of butter, common people or bakee new hand once degree do not grasp will be failed.
Summary of the invention
It is desirable to provide a kind of chiffon cake and preparation method thereof.
For achieving the above object, the present invention is by the following technical solutions, a kind of chiffon cake, this chiffon cake is stirred by chiffon cake premix powder and egg and water and forms, described chiffon cake premix powder comprises following raw material: white sugar, wheat flour, wheaten starch, emulsifying agent, baking powder, edible salt, sieving after the blended stirring of above-mentioned raw materials and make chiffon cake premix powder and egg and water stirring after aerofluxus, component and the weight proportion of above-mentioned raw materials are as follows:
White sugar 40-45 part；
Wheat flour 35-40 part；
Wheaten starch 10-15 part；
Emulsifying agent 5-10 part；
Baking powder 0.5-1 part；
Edible salt 0.5-1 part；
Each composition weight summation of gained chiffon cake premix powder is 100 parts.
As preferably, use the processing of powder body instantaneous stoving process after the blended stirring of raw material of above-mentioned chiffon cake premix powder, the moisture of starch is reduced 2-4%.
As preferably, aerofluxus again of sieving after described chiffon cake premix powder drying is packed, and packs online automatic exhaust device by powder body, discharges air in plastics package.
A kind of chiffon cake preparation method, comprises the following steps:
S1, allotment chiffon cake premix powder, white sugar, wheat flour, wheaten starch, emulsifying agent, baking powder, edible salt are placed in batch mixer, it is sufficiently stirred for, by white sugar 40-45 part, wheat flour 35-40 part, wheaten starch 10-15 part, emulsifying agent 5-10 part, baking powder 0.5-1 part, the proportioning of edible salt 0.5-1 is stirred, and the weight summation of above-mentioned each component is 100 parts；
S2, drying, use the instantaneous stoving process of powder body after raw material stirring mixing, the moisture of starch reduced 2-4%, by powder drying on-line cooling system, utilizes the dry cold air that air-cooler produces, rapidly the temperature of starch after reduction stoving process；
S3, sieving, premixed flour sieves after having stirred, and prevents foreign body to be mixed into；
S4, grinding, after premixed flour is completed by proportioning allotment stirring, be ground processing, premixed flour processed thousands of mesh level powder premixed flour；
S5, aerofluxus packaging, pack online automatic exhaust device by powder body, discharges air in plastics package, carries out sealing packaging subsequently；
nullS6、Ground chiffon cake premix powder and egg and water are together added in container and stir，Agitating device includes base and cup，Former dynamic magnetosphere it is provided with in described base，Former dynamic magnetosphere is driven by motor，Motor connects timing means，Timing means controls the operating of motor，Described bottom of cup is provided with the driven magnetosphere supporting with former dynamic magnetosphere，The centre of driven magnetosphere is fixed with rotary shaft，Driven magnetosphere is rotated axle and rotates together，Upper and lower double rotating blade it is cased with in rotary shaft，Upper and lower double rotating blade is respectively provided with four，Angle between adjacent two blades is right angle，Described rotating blade is provided with one and a half circular protrusions，Bottom of cup is provided with interlayer，Heating system it is provided with in interlayer，Heating system includes temperature collect module，Temperature collect module is connected with temperature sensor，Temperature sensor connects single-chip microcomputer and temperature display module，Single-chip microcomputer connects heating module and temperature arranges button，Described heating module controls it by switch and starts and disconnect，Timing means connecting valve controls its connection or disconnects，The mixing time of timing means is set as 5-10min；
S7, baking, pour the liquid in container addition edible oil in mould into and stir, put into oven cooking cycle after completing step S6, baking temperature is 180 DEG C, and baking time is 45min, i.e. can get chiffon cake after having toasted.
As preferably, in the gap between agitating device rotary shaft and driven magnetosphere that step S6 uses, it is provided with rubber seal.
As preferably, bowl cover is stamped at the top of described cup, and the centre position of bowl cover is downwardly protrude to form the feeding mouth of an eccentric taper, is provided with drainage screen at the top correspondence feeding mouth of bowl cover simultaneously, and drainage screen is movably arranged on bowl cover by the collocation of rotating shaft Yu snap close.
As preferably, the tow sides of described bowl cover all can be threadably secured with cup and be connected, and connect cup equally after bowl cover upset.
As preferably, described temperature sensor connects numerical value comparison circuit, and numerical value comparison circuit additionally connects data input module and siren.
As preferably, the switch of described heating module connects numerical value comparison circuit, and numeric ratio is compared with the connection of circuit controling switch or disconnection.
The chiffon cake premix powder of the present invention is with white sugar, wheat flour, wheaten starch, emulsifying agent, baking powder, edible salt as main component, only need to add egg, water in the present invention, after mix homogeneously, about 5 minutes are quickly stirred with agitating device, it is subsequently adding edible oil to stir, enter 180 DEG C of oven cooking cycle about 45 minutes, the chiffon cake that mouthfeel is soft can be made；nullAdditionally，The present invention is when preparing chiffon cake，First allocate chiffon cake premix powder，The instantaneous stoving process of powder body is have employed after mix and blend，In 5 seconds, the moisture of starch can be reduced 2-4%，Efficiently solve baking powder to lose efficacy and product agglomeration problems，By powder drying on-line cooling system，Utilize the dry cold air that air-cooler produces，The temperature of starch after reduction stoving process rapidly，Ensure that the production free of discontinuities of subsequent handling，Uniformly sieve after having allocated，Foreign body is prevented to be mixed into，It is thousand mesh level powder by chiffon cake premix powder attrition process subsequently，Make chiffon cake premix powder can be completely dissolved in egg and water，And can mix homogeneously，And pack online automatic exhaust device by powder body and discharge air in plastics package and be exhausted packaging，The breakage rate that product causes due to extruding in transportation is reduced to 1% by 30%，And the present invention uses shell egg play when preparing chiffon cake，Easy chiffon cake divides the complexity of egg play，Decrease the time making chiffon cake，Add work efficiency，Point egg play can be reached again and make the effect of cake，The present invention is at whipping egg、The agitating device that water and chiffon cake premix powder use includes base and cup，Former dynamic magnetosphere it is provided with in described base，Former dynamic magnetosphere is driven by motor，Motor connects timing means，Timing means controls the operating of motor，Described bottom of cup is provided with the driven magnetosphere supporting with former dynamic magnetosphere，The centre of driven magnetosphere is fixed with rotary shaft，Driven magnetosphere is rotated axle and rotates together，It is provided with sealing ring in gap between rotary shaft and driven magnetosphere，Rotate compared to traditional motor，The present invention uses the mode of magnetically-actuated more to clean，Also the risk of liquid electric leakage after preventing from using for a long time，Safer，And the motor of the present invention is also connected with timing means simultaneously，Achieve the automatization of stirring，Bowl cover is stamped at the top of described cup，The centre position of bowl cover is downwardly protrude to form the feeding mouth of an eccentric taper，The feeding mouth of eccentric taper can facilitate raw material preferably to enter cup，The tow sides of described bowl cover are all threadably secured with cup and are connected，Cup is connected equally after bowl cover upset，Timing agitation can directly overturn bowl cover after completing，The eccentric taper feeding mouth now turned becomes good liquid outlet，It is provided with drainage screen at the top correspondence feeding mouth of bowl cover simultaneously，Drainage screen is movably arranged on bowl cover by the collocation of rotating shaft Yu snap close，Serve, after now drainage screen upset, the effect filtering liquid，Upper and lower double rotary apparatus it is cased with in rotary shaft，Rotary apparatus above is specially rotating blade，Described rotating blade is provided with four，Angle between adjacent two blades is right angle，Described rotating blade is provided with one and a half circular protrusions，The foam produced when the design of rotating blade of the present invention makes blade rotate is few，The speed controlling to rotate when stirring does not wants too fast heating-up temperature of simultaneously controlling well，Can realize the most fully dissolving chiffon cake powder and realizing few foam even without the effect of foam，Reduce and disappear the foam time，The rotary apparatus being positioned at lower section includes an impeller，Impeller includes a back shroud with a hub portion、Be positioned on the upside of back shroud with the back shroud multiple front vane of shape all-in-one-piece and be positioned on the downside of back shroud with multiple pairs of blades of back shroud shape all-in-one-piece，Pay blade straight-line extension to impeller outer edge，Each front vane is bending counterclockwise at back shroud circular edge and is tilting clockwise，The bending sloping portion formed an angle with the front surface shape of back shroud，When the rotary apparatus of lower section rotates, the vent centrifugal power of bending sloping portion back root part is more than the vent centrifugal power of free margins before bending sloping portion，The flow stream pressure of back root part should be higher than that the flow stream pressure of front free margins mutually，Free margins is pointed to by back root part in liquid stream direction，Produce longitudinal flow，Spiral flow is formed along with wheel rotation produces rotational flow，Enter back into the space between multiple front vanes on impeller，Repressurization，The similar centrifugal multistage pump multiple centrifugal pump of its effect，Thus obtain constant voltage liquid stream，The stirring environment that so can ensure that chiffon cake powder when being stirred is plateau all the time，The every part making premixed flour can fully be dissolved，One flow stream pressure upwards is provided simultaneously，Also can be by rotating above device to complete stirring task while preventing premixed flour from sinking to the bottom，Give full play to the effect of four rotating blades，And the liquid stream being in constant voltage rotation status all the time also can be evenly distributed after importing mould，Thus obtain more preferable chiffon cake，Upper bottom of cup is provided with interlayer，Temperature collect module it is provided with in interlayer，Temperature collect module is connected with temperature sensor，After the temperature of the temperature collect module current cup of detection, data are reached temperature sensor，Related temperature signals is converted to the signal of telecommunication by temperature sensor，Temperature sensor connects single-chip microcomputer and temperature display module，Current real time temperature is displayed by temperature display module，Facilitate operator to check and corresponding temperature is set accordingly，Single-chip microcomputer connects heating module and temperature arranges button，Operator can arrange key-press input target temperature by temperature，Single-chip microcomputer receives after temperature arranges the target temperature of input at button and the real time temperature of temperature sensor transmission and can judge，Real time temperature is less than target temperature，Cup is heated by the heating module that single-chip microcomputer connects，Real time temperature is higher than target temperature，Heating module does not starts，Additionally，Described temperature sensor connects numerical value comparison circuit，Numerical value comparison circuit additionally connects data input module and siren，Switching Power Supply connects numerical value comparison circuit，Numeric ratio is compared with the connection of circuit controling switch power supply or disconnection，Data input module can input the warning temperature having undesirable effect product quality，The real time temperature collected is transmitted to numerical value comparison circuit by temperature sensor，Warning temperature can be compared by numerical value comparison circuit with real time temperature，Once real time temperature exceedes warning temperature，Numerical value comparison circuit controls to switch off and connect siren immediately and sends alarm，Timing means connecting valve controls its connection or disconnects，The mixing time of timing means is set as 5-10min，Working time one is to stopping stirring and heating immediately.
Accompanying drawing explanation
Fig. 1 is the agitating device structural representation that chiffon cake preparation method step S4 of the present invention uses；
Fig. 2 is the heating system schematic diagram in Fig. 1 in interlayer.
In figure: 1, cup；101, driven magnetosphere；102, rotary shaft；103, rotating blade；104, protruding；105, rubber seal；106, interlayer；107, back shroud；108, front vane；109, blade is paid；110, wheel hub；2, base；201, former dynamic magnetosphere；202, motor；3, temperature collect module；4, temperature sensor；5, single-chip microcomputer；6, temperature display module；7, heating module；8, temperature arranges button；9, switch；10, numerical value comparison circuit；11, data input module；12, siren；13, bowl cover；14, feeding mouth；15, drainage screen.
Detailed description of the invention
Embodiments of the invention are described below in detail, and the example of described embodiment is shown in the drawings, and the most same or similar label represents same or similar element or has the element of same or like function.The embodiment described below with reference to accompanying drawing is exemplary, is only used for explaining the present invention, and is not considered as limiting the invention.
In describing the invention, unless otherwise prescribed and limit, it should be noted that, term " is installed ", " being connected ", " connection " should be interpreted broadly, for example, it may be mechanically connected or electrical connection, it is also possible to be the connection of two element internals, can be to be joined directly together, it is also possible to be indirectly connected to by intermediary.For the ordinary skill in the art, the concrete meaning of above-mentioned term can be understood as the case may be.
A kind of chiffon cake, this chiffon cake is stirred by chiffon cake premix powder and egg and water and forms, described chiffon cake premix powder comprises following raw material: white sugar, wheat flour, wheaten starch, emulsifying agent, baking powder, edible salt, sieving after the blended stirring of above-mentioned raw materials and make chiffon cake premix powder and egg and water stirring after aerofluxus, component and the weight proportion of above-mentioned raw materials are as follows:
White sugar 40-45 part；
Wheat flour 35-40 part；
Wheaten starch 10-15 part；
Emulsifying agent 5-10 part；
Baking powder 0.5-1 part；
Edible salt 0.5-1 part；
Each composition weight summation of gained chiffon cake premix powder is 100 parts.
As preferably, use the processing of powder body instantaneous stoving process after the blended stirring of raw material of above-mentioned chiffon cake premix powder, the moisture of starch is reduced 2-4%.
As preferably, aerofluxus again of sieving after described chiffon cake premix powder drying is packed, and packs online automatic exhaust device by powder body, discharges air in plastics package.
A kind of chiffon cake preparation method, comprises the following steps:
S1, allotment chiffon cake premix powder, white sugar, wheat flour, wheaten starch, emulsifying agent, baking powder, edible salt are placed in batch mixer, it is sufficiently stirred for, by white sugar 40-45 part, wheat flour 35-40 part, wheaten starch 10-15 part, emulsifying agent 5-10 part, baking powder 0.5-1 part, the proportioning of edible salt 0.5-1 is stirred, and the weight summation of above-mentioned each component is 100 parts；
S2, drying, use the instantaneous stoving process of powder body after raw material stirring mixing, the moisture of starch reduced 2-4%, by powder drying on-line cooling system, utilizes the dry cold air that air-cooler produces, rapidly the temperature of starch after reduction stoving process；
S3, sieving, premixed flour sieves after having stirred, and prevents foreign body to be mixed into；
S4, grinding, after premixed flour is completed by proportioning allotment stirring, be ground processing, premixed flour processed thousands of mesh level powder premixed flour；
S5, aerofluxus packaging, pack online automatic exhaust device by powder body, discharges air in plastics package, carries out sealing packaging subsequently；
nullS6、Ground chiffon cake premix powder and egg and water are together added in container and stir，Agitating device is participated in shown in Fig. 1 and Fig. 2，Including base 2 and cup 1，Former dynamic magnetosphere 201 it is provided with in described base 2，Former dynamic magnetosphere 201 is driven by motor 202，Motor 202 connects timing means 203，Timing means 203 controls the operating of motor 202，The driven magnetosphere 101 supporting with former dynamic magnetosphere 201 it is provided with bottom described cup 1，The centre of driven magnetosphere 101 is fixed with rotary shaft 102，Driven magnetosphere 101 is rotated axle 102 and rotates together，Upper and lower double rotary apparatus it is cased with in rotary shaft 102，Rotary apparatus above is specially rotating blade 103，Rotating blade 103 is respectively provided with four，Angle between adjacent two blades is right angle，Described rotating blade 103 is provided with one and a half circular protrusions 104，The rotary apparatus being positioned at lower section includes an impeller，Impeller includes a back shroud 107 with wheel hub 110 part、Be positioned on the upside of back shroud 107 with the back shroud 107 multiple front vane of shape all-in-one-piece 108 and be positioned on the downside of back shroud 107 with multiple pairs of blades 109 of back shroud 107 shape all-in-one-piece，Pay blade 109 straight-line extension to impeller outer edge，Each front vane 108 is bending counterclockwise at back shroud 107 circular edge and is tilting clockwise，The bending sloping portion formed an angle with the front surface shape of back shroud 107，Interlayer 106 it is provided with bottom cup 1，It is provided with heating system in interlayer 106，Heating system includes temperature collect module 3，Temperature collect module 3 is connected with temperature sensor 4，Temperature sensor 4 connects single-chip microcomputer 5 and temperature display module 6，Single-chip microcomputer 5 connects heating module 7 and temperature arranges button 8，Described heating module 7 controls it by switch 9 and starts and disconnect，The mixing time of timing means 203 is set as 5-10min，Timing means 203 connecting valve 9 controls its connection or disconnects；
S7, baking, pour the liquid in container addition edible oil in mould into and stir, put into oven cooking cycle after completing step S6, baking temperature is 180 DEG C, and baking time is 45min, i.e. can get chiffon cake after having toasted.
As preferably, in the gap between agitating device rotary shaft 102 and driven magnetosphere 101 that step S6 uses, it is provided with rubber seal 105.
As preferably, bowl cover 13 is stamped at the top of described cup 1, the centre position of bowl cover 13 is downwardly protrude to form the feeding mouth 14 of an eccentric taper, is provided with drainage screen 15 at the top correspondence feeding mouth 14 of bowl cover 13 simultaneously, and drainage screen 15 is movably arranged on bowl cover 13 by the collocation of rotating shaft Yu snap close.
As preferably, the tow sides of described bowl cover 13 all can be threadably secured with cup 1 and be connected, same connection cup 1 after bowl cover 13 upset.
As preferably, described temperature sensor 4 connects numerical value comparison circuit 10, and numerical value comparison circuit 10 additionally connects data input module 11 and siren 12.
As preferably, the switch 9 of described heating module 7 connects numerical value comparison circuit 10, and numerical value comparison circuit 10 controls connection or the disconnection of switch 9.
The chiffon cake premix powder of the present invention is with white sugar, wheat flour, wheaten starch, emulsifying agent, baking powder, edible salt as main component, only need to add egg, water in the present invention, after mix homogeneously, about 5 minutes are quickly stirred with agitating device, it is subsequently adding edible oil to stir, enter 180 DEG C of oven cooking cycle about 45 minutes, the chiffon cake that mouthfeel is soft can be made；nullAdditionally，The present invention is when preparing chiffon cake，First allocate chiffon cake premix powder，The instantaneous stoving process of powder body is have employed after mix and blend，In 5 seconds, the moisture of starch can be reduced 2-4%，Efficiently solve baking powder to lose efficacy and product agglomeration problems，By powder drying on-line cooling system，Utilize the dry cold air that air-cooler produces，The temperature of starch after reduction stoving process rapidly，Ensure that the production free of discontinuities of subsequent handling，Uniformly sieve after having allocated，Foreign body is prevented to be mixed into，It is thousand mesh level powder by chiffon cake premix powder attrition process subsequently，Make chiffon cake premix powder can be completely dissolved in egg and water，And can mix homogeneously，And pack online automatic exhaust device by powder body and discharge air in plastics package and be exhausted packaging，The breakage rate that product causes due to extruding in transportation is reduced to 1% by 30%，And the present invention uses shell egg play when preparing chiffon cake，Easy chiffon cake divides the complexity of egg play，Decrease the time making chiffon cake，Add work efficiency，Point egg play can be reached again and make the effect of cake，The present invention is at whipping egg、The agitating device that water and chiffon cake premix powder use includes base and cup，Former dynamic magnetosphere it is provided with in described base，Former dynamic magnetosphere is driven by motor，Motor connects timing means，Timing means controls the operating of motor，Described bottom of cup is provided with the driven magnetosphere supporting with former dynamic magnetosphere，The centre of driven magnetosphere is fixed with rotary shaft，Driven magnetosphere is rotated axle and rotates together，It is provided with sealing ring in gap between rotary shaft and driven magnetosphere，Rotate compared to traditional motor，The present invention uses the mode of magnetically-actuated more to clean，Also the risk of liquid electric leakage after preventing from using for a long time，Safer，And the motor of the present invention is also connected with timing means simultaneously，Achieve the automatization of stirring，Bowl cover is stamped at the top of described cup，The centre position of bowl cover is downwardly protrude to form the feeding mouth of an eccentric taper，The feeding mouth of eccentric taper can facilitate raw material preferably to enter cup，The tow sides of described bowl cover are all threadably secured with cup and are connected，Cup is connected equally after bowl cover upset，Timing agitation can directly overturn bowl cover after completing，The eccentric taper feeding mouth now turned becomes good liquid outlet，It is provided with drainage screen at the top correspondence feeding mouth of bowl cover simultaneously，Drainage screen is movably arranged on bowl cover by the collocation of rotating shaft Yu snap close，Serve, after now drainage screen upset, the effect filtering liquid，Upper and lower double rotary apparatus it is cased with in rotary shaft，Rotary apparatus above is specially rotating blade，Described rotating blade is provided with four，Angle between adjacent two blades is right angle，Described rotating blade is provided with one and a half circular protrusions，The foam produced when the design of rotating blade of the present invention makes blade rotate is few，The speed controlling to rotate when stirring does not wants too fast heating-up temperature of simultaneously controlling well，Can realize the most fully dissolving chiffon cake powder and realizing few foam even without the effect of foam，Reduce and disappear the foam time，The rotary apparatus being positioned at lower section includes an impeller，Impeller includes a back shroud with a hub portion、Be positioned on the upside of back shroud with the back shroud multiple front vane of shape all-in-one-piece and be positioned on the downside of back shroud with multiple pairs of blades of back shroud shape all-in-one-piece，Pay blade straight-line extension to impeller outer edge，Each front vane is bending counterclockwise at back shroud circular edge and is tilting clockwise，The bending sloping portion formed an angle with the front surface shape of back shroud，When the rotary apparatus of lower section rotates, the vent centrifugal power of bending sloping portion back root part is more than the vent centrifugal power of free margins before bending sloping portion，The flow stream pressure of back root part should be higher than that the flow stream pressure of front free margins mutually，Free margins is pointed to by back root part in liquid stream direction，Produce longitudinal flow，Spiral flow is formed along with wheel rotation produces rotational flow，Enter back into the space between multiple front vanes on impeller，Repressurization，The similar centrifugal multistage pump multiple centrifugal pump of its effect，Thus obtain constant voltage liquid stream，The stirring environment that so can ensure that chiffon cake powder when being stirred is plateau all the time，The every part making premixed flour can fully be dissolved，One flow stream pressure upwards is provided simultaneously，Also can be by rotating above device to complete stirring task while preventing premixed flour from sinking to the bottom，Give full play to the effect of four rotating blades，And the liquid stream being in constant voltage rotation status all the time also can be evenly distributed after importing mould，Thus obtain more preferable chiffon cake，Upper bottom of cup is provided with interlayer，Temperature collect module it is provided with in interlayer，Temperature collect module is connected with temperature sensor，After the temperature of the temperature collect module current cup of detection, data are reached temperature sensor，Related temperature signals is converted to the signal of telecommunication by temperature sensor，Temperature sensor connects single-chip microcomputer and temperature display module，Current real time temperature is displayed by temperature display module，Facilitate operator to check and corresponding temperature is set accordingly，Single-chip microcomputer connects heating module and temperature arranges button，Operator can arrange key-press input target temperature by temperature，Single-chip microcomputer receives after temperature arranges the target temperature of input at button and the real time temperature of temperature sensor transmission and can judge，Real time temperature is less than target temperature，Cup is heated by the heating module that single-chip microcomputer connects，Real time temperature is higher than target temperature，Heating module does not starts，Additionally，Described temperature sensor connects numerical value comparison circuit，Numerical value comparison circuit additionally connects data input module and siren，Switching Power Supply connects numerical value comparison circuit，Numeric ratio is compared with the connection of circuit controling switch power supply or disconnection，Data input module can input the warning temperature having undesirable effect product quality，The real time temperature collected is transmitted to numerical value comparison circuit by temperature sensor，Warning temperature can be compared by numerical value comparison circuit with real time temperature，Once real time temperature exceedes warning temperature，Numerical value comparison circuit controls to switch off and connect siren immediately and sends alarm，Timing means connecting valve controls its connection or disconnects，The mixing time of timing means is set as 5-10min，Working time one is to stopping stirring and heating immediately.
In the description of this specification, the description of reference term " embodiment ", " example " or " some examples " etc. means that the specific features, structure, material or the feature that combine this embodiment or example description are contained at least one embodiment or the example of the present invention.In this manual, the schematic representation to above-mentioned term is not necessarily referring to identical embodiment or example.And, the specific features of description, structure, material or feature can combine in any one or more embodiments or example in an appropriate manner.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that: these embodiments can carry out in the case of without departing from the principle of the present invention and objective multiple change, revise, replace and modification, the scope of the present invention is limited by claim and equivalent thereof.
Claims (9)
1. a chiffon cake, it is characterized in that, this chiffon cake is stirred by chiffon cake premix powder and egg and water and forms, described chiffon cake premix powder comprises following raw material: white sugar, wheat flour, wheaten starch, emulsifying agent, baking powder, edible salt, sieving after the blended stirring of above-mentioned raw materials and make chiffon cake premix powder and egg and water stirring after aerofluxus, component and the weight proportion of above-mentioned raw materials are as follows:
White sugar 40-45 part；
Wheat flour 35-40 part；
Wheaten starch 10-15 part；
Emulsifying agent 5-10 part；
Baking powder 0.5-1 part；
Edible salt 0.5-1 part；
Each composition weight summation of gained chiffon cake premix powder is 100 parts.
Chiffon cake the most according to claim 1, it is characterised in that use the processing of powder body instantaneous stoving process after the blended stirring of raw material of above-mentioned chiffon cake premix powder, the moisture of starch is reduced 2-4%.
Chiffon cake the most according to claim 1 and 2, it is characterised in that aerofluxus again of sieving after described chiffon cake premix powder drying is packed, packs online automatic exhaust device by powder body, discharges air in plastics package.
4. according to the chiffon cake preparation method described in claims 1 to 3 any one, it is characterised in that comprise the following steps:
S1, allotment chiffon cake premix powder, white sugar, wheat flour, wheaten starch, emulsifying agent, baking powder, edible salt are placed in batch mixer, it is sufficiently stirred for, by white sugar 40-45 part, wheat flour 35-40 part, wheaten starch 10-15 part, emulsifying agent 5-10 part, baking powder 0.5-1 part, the proportioning of edible salt 0.5-1 is stirred, and the weight summation of above-mentioned each component is 100 parts；
S2, drying, use the instantaneous stoving process of powder body after raw material stirring mixing, the moisture of starch reduced 2-4%, by powder drying on-line cooling system, utilizes the dry cold air that air-cooler produces, rapidly the temperature of starch after reduction stoving process；
S3, sieving, premixed flour sieves after having stirred, and prevents foreign body to be mixed into；
S4, grinding, after premixed flour is completed by proportioning allotment stirring, be ground processing, premixed flour processed thousands of mesh level powder premixed flour；
S5, aerofluxus packaging, pack online automatic exhaust device by powder body, discharges air in plastics package, carries out sealing packaging subsequently；
nullS6、Ground chiffon cake premix powder and egg and water are together added in container and stir，Agitating device includes base and cup，Former dynamic magnetosphere it is provided with in described base，Former dynamic magnetosphere is driven by motor，Motor connects timing means，Timing means controls the operating of motor，Described bottom of cup is provided with the driven magnetosphere supporting with former dynamic magnetosphere，The centre of driven magnetosphere is fixed with rotary shaft，Driven magnetosphere is rotated axle and rotates together，Upper and lower double rotary apparatus it is cased with in rotary shaft，Rotary apparatus above is specially rotating blade，Described rotating blade is provided with four，Angle between adjacent two blades is right angle，Described rotating blade is provided with one and a half circular protrusions，The rotary apparatus being positioned at lower section includes an impeller，Impeller includes a back shroud with a hub portion、Be positioned on the upside of back shroud with the back shroud multiple front vane of shape all-in-one-piece and be positioned on the downside of back shroud with multiple pairs of blades of back shroud shape all-in-one-piece，Pay blade straight-line extension to impeller outer edge，Each front vane is bending counterclockwise at back shroud circular edge and is tilting clockwise，The bending sloping portion formed an angle with the front surface shape of back shroud，Bottom of cup is provided with interlayer，Temperature collect module it is provided with in interlayer，Temperature collect module is connected with temperature sensor，Temperature sensor connects single-chip microcomputer and temperature display module，Single-chip microcomputer connects heating module and temperature arranges button，Described heating module is located in cup interlayer，Described heating module controls it by switch and starts and disconnect，Timing means connecting valve controls its connection or disconnects，The mixing time of timing means is set as 5-10min；
S7, baking, pour the liquid in container addition edible oil in mould into and stir, put into oven cooking cycle after completing step S6, baking temperature is 180 DEG C, and baking time is 45min, i.e. can get chiffon cake after having toasted.
Chiffon cake preparation method the most according to claim 4, it is characterised in that be provided with rubber seal in the gap between agitating device rotary shaft and driven magnetosphere that step S6 uses.
Chiffon cake preparation method the most according to claim 4, it is characterized in that, bowl cover is stamped at the top of described cup, the centre position of bowl cover is downwardly protrude to form the feeding mouth of an eccentric taper, being provided with drainage screen at the top correspondence feeding mouth of bowl cover, drainage screen is movably arranged on bowl cover by the collocation of rotating shaft Yu snap close simultaneously.
Chiffon cake preparation method the most according to claim 6, it is characterised in that the tow sides of described bowl cover all can be threadably secured with cup and be connected, connects cup after bowl cover upset equally.
Chiffon cake preparation method the most according to claim 4, it is characterised in that described temperature sensor connects numerical value comparison circuit, and numerical value comparison circuit additionally connects data input module and siren.
Chiffon cake preparation method the most according to claim 8, it is characterised in that the switch of described heating module connects numerical value comparison circuit, numeric ratio is compared with the connection of circuit controling switch or disconnection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610572625.4A CN105994521A (en) | 2016-07-20 | 2016-07-20 | Chiffon cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610572625.4A CN105994521A (en) | 2016-07-20 | 2016-07-20 | Chiffon cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994521A true CN105994521A (en) | 2016-10-12 |
Family
ID=57116648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610572625.4A Pending CN105994521A (en) | 2016-07-20 | 2016-07-20 | Chiffon cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994521A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111449109A (en) * | 2020-04-20 | 2020-07-28 | 江苏江南上一道科技股份有限公司 | Preparation method of coarse cereal-flavored cake powder |
| CN112205437A (en) * | 2020-10-26 | 2021-01-12 | 赣州市倞华菲尔雪食品有限公司 | Cake raw material production equipment and operation method |
| CN112450234A (en) * | 2021-01-14 | 2021-03-09 | 滕丽阳 | Continuous brine batching device of dough mixer and using method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101294580A (en) * | 2007-04-26 | 2008-10-29 | 李世煌 | Spiral flow constant-pressure pump |
| 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 |
| CN103832605A (en) * | 2012-11-21 | 2014-06-04 | 江苏上一道科技股份有限公司 | On-line automatic air discharging device for power packet |
| CN103828876A (en) * | 2012-11-21 | 2014-06-04 | 江苏上一道科技股份有限公司 | Production process for wheat dietary fiber microwave cake flour |
| CN205359288U (en) * | 2015-12-28 | 2016-07-06 | 江苏江南上一道科技股份有限公司 | Cake mix constant temperature timing stirring device |
-
2016
- 2016-07-20 CN CN201610572625.4A patent/CN105994521A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101294580A (en) * | 2007-04-26 | 2008-10-29 | 李世煌 | Spiral flow constant-pressure pump |
| 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 |
| CN103832605A (en) * | 2012-11-21 | 2014-06-04 | 江苏上一道科技股份有限公司 | On-line automatic air discharging device for power packet |
| CN103828876A (en) * | 2012-11-21 | 2014-06-04 | 江苏上一道科技股份有限公司 | Production process for wheat dietary fiber microwave cake flour |
| CN205359288U (en) * | 2015-12-28 | 2016-07-06 | 江苏江南上一道科技股份有限公司 | Cake mix constant temperature timing stirring device |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111449109A (en) * | 2020-04-20 | 2020-07-28 | 江苏江南上一道科技股份有限公司 | Preparation method of coarse cereal-flavored cake powder |
| CN112205437A (en) * | 2020-10-26 | 2021-01-12 | 赣州市倞华菲尔雪食品有限公司 | Cake raw material production equipment and operation method |
| CN112450234A (en) * | 2021-01-14 | 2021-03-09 | 滕丽阳 | Continuous brine batching device of dough mixer and using method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4104958A (en) | Method and apparatus for processing vegetable foodstuffs | |
| US4038433A (en) | Method for processing soft vegetable foodstuffs into crumbs | |
| CN105994521A (en) | Chiffon cake and preparation method thereof | |
| JP2014018501A (en) | Bread dough production machine, and automatic breadmaking device using dough | |
| CN205865785U (en) | Make mechanical equipment of relative wind cake | |
| JP6132516B2 (en) | Rice paste manufacturing method and apparatus | |
| CN205648821U (en) | Novel cake flour -mixing machine | |
| CN106922787A (en) | A kind of dessert cake and preparation method thereof | |
| WO2018135068A1 (en) | Rice flour bread and method for manufacturing dough thereof | |
| JP2011050576A (en) | Automatic bread maker | |
| CN106722731A (en) | A kind of production and processing method of pepper paste | |
| GB2412332A (en) | A combined juice extractor and mixer | |
| CN205865809U (en) | Relative wind cake mix constant temperature timing stirring device | |
| KR101189406B1 (en) | Bread using yacon, system and method for treating yacon | |
| CN105994460A (en) | Mechanical equipment for making chiffon cake | |
| JP5824617B2 (en) | Bread dough producing machine and bread making machine using the dough | |
| CN207613045U (en) | White tea crisp short cakes with sesame water outermost layer of skin modulating mechanism | |
| CN102387716A (en) | Method of producing processed cooking food stuff and device of producing stuff | |
| JP5672679B2 (en) | Cooked food dough manufacturing method and dough manufacturing apparatus | |
| JP4859965B2 (en) | Automatic bread machine | |
| JP6528084B2 (en) | Automatic bread maker | |
| CN216088551U (en) | Fresh fruit and vegetable cake preparation equipment | |
| CN104799677B (en) | Device and method for executing complex cooking skill | |
| CN206651764U (en) | It is a kind of to be used to make the agitator for dismissing cream by hand | |
| CN215610659U (en) | Quick dispensing equipment of solid beverage processing usefulness |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |
|
| RJ01 | Rejection of invention patent application after publication |