CN111449109A - Preparation method of coarse cereal-flavored cake powder - Google Patents
Preparation method of coarse cereal-flavored cake powder Download PDFInfo
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- CN111449109A CN111449109A CN202010311844.3A CN202010311844A CN111449109A CN 111449109 A CN111449109 A CN 111449109A CN 202010311844 A CN202010311844 A CN 202010311844A CN 111449109 A CN111449109 A CN 111449109A
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- 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
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- 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
- A21D2/16—Fatty acid esters
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- 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
- A21D2/181—Sugars or sugar alcohols
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- 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
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- 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
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The invention relates to the field of food, and in particular relates to a preparation method of coarse cereal-flavor cake flour, which comprises 30-34% of wheat flour, 10-12% of wheat starch, 6-6.3% of corn flour, 3-4% of buckwheat flour, 1-1.5% of pumpkin flour, 18-18.5% of powdered sugar, 16.3-17% of glucose, 9-10% of non-dairy creamer powder, 2-2.1% of compound leavening agent, 0.3-0.5% of edible salt and 0.3-0.4% of compound emulsifier by mass. The fragrant, sweet and soft coarse cereal cake can be prepared by uniformly mixing egg liquid and powder with eggs and heating the mixture with high fire in a microwave oven. The cake can be made only by a microwave oven without separating egg white and yolk, beating egg white and baking.
Description
Technical Field
The invention relates to a food raw material and a preparation method thereof, belongs to the field of food, and particularly relates to a preparation method of coarse cereal-flavored cake flour.
Background
In daily life, people sometimes want to do diluted cakes by themselves; such as common biscuits, cakes, bread and the like, but ordinary families do not have some western operating tools such as ovens and eggbeaters, and are troublesome, time-consuming and labor-consuming, so that the possibility of realizing the idea is eliminated, the egg white and yolk separation and egg white beating degree in cake making are difficult to control,
at present, some related flour of coarse cereals needs to be prepared successfully by complete equipment and a skilled operation method, and a beginner is not easy to succeed at one time.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of coarse cereal cake powder, which is characterized in that fragrant, sweet and soft coarse cereal cakes can be prepared by uniformly mixing egg liquid and powder through eggs and then heating the mixture through high fire of a microwave oven.
In order to achieve the technical purpose, the invention adopts the following technical scheme:
a preparation method of coarse cereal-flavored cake powder comprises the following steps:
(1) respectively peeling selected corn, pumpkin and buckwheat, cutting, drying, pre-curing, cooling at low temperature, and micronizing into corn micropowder, pumpkin micropowder and buckwheat micropowder;
(2) drying 30-34% of wheat flour, 10-12% of wheat starch, 6-6.3% of corn flour, 3-4% of buckwheat flour and 1-1.5% of pumpkin flour in equipment at 85-88 ℃, and then homogenizing and mixing;
(3) adding 18-18.5% of powdered sugar, 16.3-17% of glucose, 9-10% of non-dairy cream powder, 2-2.1% of compound leavening agent, 0.3-0.5% of edible salt and 0.3-0.4% of compound emulsifier into the semi-finished product obtained in the step (2) by mass percent, and then homogenizing and mixing;
(4) putting the premixed powder obtained in the step (3) into a pipeline, and packaging the premixed powder by a film canning sealing machine; and filling nitrogen into the powder while packaging to ensure the shelf life of the product.
(5) And finishing the manufacture of a finished product.
Preferably, the drying in the step (1) is specifically drying for 1-2h at the temperature of 60-80 ℃.
Preferably, the pre-curing treatment in the step (1) is specifically pre-curing treatment at 120 ℃ for 0.5 h.
Preferably, the low-temperature cooling in the step (1) is cooling at 10-20 ℃ for 10-15 min.
Preferably, in the step (2), the drying is performed by using instantaneous drying equipment, and the instantaneous drying equipment is airflow drying equipment and comprises fluidized bed drying equipment, fixed bed drying equipment, straight pipe airflow drying equipment, cyclone airflow drying equipment and pulse airflow drying equipment.
The coarse cereal-flavor cake flour prepared by the method comprises 30-34% of wheat flour, 10-12% of wheat starch, 6-6.3% of corn flour, 3-4% of buckwheat flour, 1-1.5% of pumpkin flour, 18-18.5% of powdered sugar, 16.3-17% of glucose, 9-10% of non-dairy creamer powder, 2-2.1% of compound leavening agent, 0.3-0.5% of edible salt and 0.3-0.4% of compound emulsifier by mass.
The fragrant, sweet and soft coarse cereal cake is prepared by taking wheat flour, powdered sugar, glucose, wheat starch, non-dairy creamer powder, corn flour, buckwheat flour, pumpkin flour, a compound leavening agent, edible salt and a compound emulsifier as main components, and only by uniformly mixing egg liquid and powder through eggs and then heating the mixture through a microwave oven with high fire. Conventional chiffon cakes are made by beating egg white, and air rapidly enters egg white molecular structures through the egg white molecules, so that the cake is expanded in volume, but the degree is not well held by a novice and the like, and the operation is easy to fail. However, the invention adds a proper amount of compound leavening agent and emulsifier, so that the coarse cereal cake powder can realize more leavened and uniform holes, soft and fine mouthfeel in the mixing and heating process of the coarse cereal cake powder and the egg liquid. The method has the advantages of short time, simple operation and fragrant, sweet and delicious finished products, realizes that the cake can be made without separating egg white and yolk and beating egg white, and can be made only by a microwave oven without passing through an oven.
The invention aims at that the cake powder and eggs are only needed to be processed by a microwave oven to finish the preparation of the coarse cereal cake, which is time-saving and labor-saving, aiming at the interest and the liking of baking at first and that some office workers are quick, simple and convenient, and is suitable for preparing western cake, but baking beginners such as an oven and office workers do not exist at home for quick breakfast and the like.
The preparation of the coarse cereal-flavor cake flour adopts an instant powder drying process, can reduce the moisture of the flour by 2-4% within 5 seconds, effectively solves the problems of invalidation of a leavening agent and product agglomeration, and rapidly reduces the temperature of starch after the drying process by using dry cold air generated by an air cooler through an online powder drying cooling system, thereby ensuring the uninterrupted production of subsequent processes.
Detailed Description
In order to clearly understand the technical solution of the present invention, a detailed structure thereof will be set forth in the following description. It will be apparent that the specific implementation of the embodiments of the present invention is not limited to the specific details familiar to those skilled in the art. The preferred embodiments of the present invention are described in detail below, and other embodiments are possible in addition to the embodiments described in detail.
(1) Examples of the embodiments
Example 1
A preparation method of coarse cereal-flavored cake powder comprises the following steps:
(1) respectively peeling selected semen Maydis, fructus Cucurbitae Moschatae, and semen Fagopyri Esculenti, cutting, oven drying at 60 deg.C for 2 hr, pre-aging at 120 deg.C for 0.5 hr, cooling at 10 deg.C for 10min, and respectively micronizing into micropowder of semen Maydis, fructus Cucurbitae Moschatae and semen Fagopyri Esculenti;
(2) drying 30% of wheat flour, 12% of wheat starch, 6.3% of corn flour, 4% of buckwheat flour and 1.5% of pumpkin flour in an instant drying device at 85 ℃, and then homogenizing and mixing;
(3) adding 18.5% of powdered sugar, 17% of glucose, 10% of non-dairy creamer powder, 2% of compound leavening agent, 0.5% of edible salt and 0.4% of compound emulsifier into the semi-finished product obtained in the step (2) by mass percent, and then homogenizing and mixing;
(4) putting the premixed powder obtained in the step (3) into a pipeline, and packaging the premixed powder by a film canning sealing machine; and filling nitrogen into the powder while packaging to ensure the shelf life of the product.
(5) And finishing the manufacture of a finished product.
Example 2
A preparation method of coarse cereal-flavored cake powder comprises the following steps:
(1) respectively peeling selected semen Maydis, fructus Cucurbitae Moschatae, and semen Fagopyri Esculenti, cutting, oven drying at 65 deg.C for 1.5h, pre-aging at 120 deg.C for 0.5h, cooling at 12 deg.C for 12min, and micronizing into micropowder of semen Maydis, fructus Cucurbitae Moschatae and semen Fagopyri Esculenti;
(2) drying 31.3% wheat flour, 12% wheat starch, 6% corn flour, 3% buckwheat flour and 1% pumpkin flour in instant drying equipment at 86 deg.C, and homogenizing and mixing;
(3) adding 18.5% of powdered sugar, 16.7% of glucose, 9% of non-dairy creamer powder, 2.1% of compound leavening agent, 0.45% of edible salt and 0.3% of compound emulsifier into the semi-finished product obtained in the step (2) by mass percent, and then homogenizing and mixing;
(4) putting the premixed powder obtained in the step (3) into a pipeline, and packaging the premixed powder by a film canning sealing machine; and filling nitrogen into the powder while packaging to ensure the shelf life of the product.
(5) And finishing the manufacture of a finished product.
Example 3
A preparation method of coarse cereal-flavored cake powder comprises the following steps:
(1) respectively peeling selected semen Maydis, fructus Cucurbitae Moschatae, and semen Fagopyri Esculenti, cutting, oven drying at 70 deg.C for 1h, pre-aging at 120 deg.C for 0.5h, cooling at 15 deg.C for 10min, and respectively micronizing into micropowder of semen Maydis, fructus Cucurbitae Moschatae and semen Fagopyri Esculenti;
(2) drying 34% of wheat flour, 10% of wheat starch, 6% of corn flour, 3% of buckwheat flour and 1% of pumpkin flour in an instant drying device at 85 ℃, and then homogenizing and mixing;
(3) adding 18% of powdered sugar, 16.3% of glucose, 9% of non-dairy creamer powder, 2% of compound leavening agent, 0.3% of edible salt and 0.3% of compound emulsifier into the semi-finished product obtained in the step (2) by mass percent, and then homogenizing and mixing;
(4) putting the premixed powder obtained in the step (3) into a pipeline, and packaging the premixed powder by a film canning sealing machine; and filling nitrogen into the powder while packaging to ensure the shelf life of the product.
Example 4
A preparation method of coarse cereal-flavored cake powder comprises the following steps:
(1) respectively peeling selected semen Maydis, fructus Cucurbitae Moschatae, and semen Fagopyri Esculenti, cutting, oven drying at 65 deg.C for 2h, pre-aging at 120 deg.C for 0.5h, cooling at 20 deg.C for 15min, and respectively micronizing into micropowder of semen Maydis, fructus Cucurbitae Moschatae and semen Fagopyri Esculenti;
(2) drying 32.1% wheat flour, 11% wheat starch, 6.2% corn flour, 3.5% buckwheat flour and 1.3% pumpkin flour in an instant drying device at 88 deg.C, and homogenizing and mixing;
(3) adding 18% of powdered sugar, 16.3% of glucose, 9% of non-dairy creamer powder, 2% of compound leavening agent, 0.3% of edible salt and 0.3% of compound emulsifier into the semi-finished product obtained in the step (2) by mass percent, and then homogenizing and mixing;
(4) putting the premixed powder obtained in the step (3) into a pipeline, and packaging the premixed powder by a film canning sealing machine; and filling nitrogen into the powder while packaging to ensure the shelf life of the product.
Example 5
A preparation method of coarse cereal-flavored cake powder comprises the following steps:
(1) respectively peeling selected semen Maydis, fructus Cucurbitae Moschatae, and semen Fagopyri Esculenti, cutting, oven drying at 60 deg.C for 2 hr, pre-aging at 120 deg.C for 0.5 hr, cooling at 10-20 deg.C for 10min, and respectively micronizing into micropowder of semen Maydis, fructus Cucurbitae Moschatae and semen Fagopyri Esculenti;
(2) drying 33% of wheat flour, 10.2% of wheat starch, 6.3% of corn flour, 3% of buckwheat flour and 1.5% of pumpkin flour in an instant drying device at 85 ℃, and then homogenizing and mixing;
(3) adding 18% of powdered sugar, 16.3% of glucose, 9% of non-dairy creamer powder, 2% of compound leavening agent, 0.3% of edible salt and 0.3% of compound emulsifier into the semi-finished product obtained in the step (2) by mass percent, and then homogenizing and mixing;
(4) putting the premixed powder obtained in the step (3) into a pipeline, and packaging the premixed powder by a film canning sealing machine; and filling nitrogen into the powder while packaging to ensure the shelf life of the product.
Example 6 preparation of coarse cereal-flavored cake
Step 1, breaking an egg by using an egg breaker;
step 2, pouring 1 bag (40 g) of the coarse cereal-flavored cake powder prepared in the embodiment 1 into the uniformly mixed egg liquid, uniformly stirring the cake powder and the egg liquid, and pouring a small spoon of salad oil for uniformly stirring;
and 3, after the bubbles are slightly shaken, the coarse cereal cake is placed in a microwave oven to be heated for one minute by high fire, so that the coarse cereal cake is simply, conveniently and quickly made.
Example 7 preparation of coarse cereal-flavored cake
Step 1, breaking an egg by using an egg breaker;
step 2, pouring 1 bag (40 g) of the coarse cereal-flavored cake powder prepared in the embodiment 2 into the uniformly mixed egg liquid, uniformly stirring the cake powder and the egg liquid, and pouring a small spoon of salad oil for uniformly stirring;
and 3, after the bubbles are slightly shaken, the coarse cereal cake is placed in a microwave oven to be heated for one minute by high fire, so that the coarse cereal cake is simply, conveniently and quickly made.
Example 8 preparation of coarse cereal-flavored cake
Step 1, breaking an egg by using an egg breaker;
step 2, pouring 1 bag (40 g) of the coarse cereal-flavored cake powder prepared in the embodiment 3 into the uniformly mixed egg liquid, uniformly stirring the cake powder and the egg liquid, and pouring a small spoon of salad oil for uniformly stirring;
and 3, after the bubbles are slightly shaken, the coarse cereal cake is placed in a microwave oven to be heated for one minute by high fire, so that the coarse cereal cake is simply, conveniently and quickly made.
Example 9 preparation of coarse cereal-flavored cake
Step 1, breaking an egg by using an egg breaker;
step 2, pouring 1 bag (40 g) of the coarse cereal-flavored cake powder prepared in the embodiment 3 into the uniformly mixed egg liquid, uniformly stirring the cake powder and the egg liquid, and pouring a small spoon of salad oil for uniformly stirring;
and 3, after the bubbles are slightly shaken, the coarse cereal cake is placed in a microwave oven to be heated for one minute by high fire, so that the coarse cereal cake is simply, conveniently and quickly made.
Example 10 preparation of coarse cereal-flavored cake
Step 1, breaking an egg by using an egg breaker;
step 2, pouring 1 bag (40 g) of the coarse cereal-flavored cake powder prepared in the embodiment 3 into the uniformly mixed egg liquid, uniformly stirring the cake powder and the egg liquid, and pouring a small spoon of salad oil for uniformly stirring;
and 3, after the bubbles are slightly shaken, the coarse cereal cake is placed in a microwave oven to be heated for one minute by high fire, so that the coarse cereal cake is simply, conveniently and quickly made.
(2) Sensory evaluation of coarse cereal flavor cake
The coarse cereal cake powder is graded according to the specific volume, the core structure, the taste and the appearance, and the grading is carried out according to the grading standards in the table A, B, C, D, and finally a total score is obtained.
TABLE A specific volume scoring table
| Specific volume (ml/g) | Score of | Specific volume (ml/g) | Score of | Specific volume (ml-g） | Score of | Specific volume (ml/g) | Score of |
| 2.5 | 7 | 3.4 | 16 | 4.3 | 25 | 5.2 | 26 |
| 2.6 | 8 | 3.5 | 17 | 4.4 | 26 | 5.3 | 25 |
| 2.7 | 9 | 3.6 | 18 | 4.5 | 27 | 5.4 | 24 |
| 2.8 | 10 | 3.7 | 19 | 4.6 | 28 | 5.5 | 23 |
| 2.9 | 11 | 3.8 | 20 | 4.7 | 29 | 5.6 | 22 |
| 3.0 | 12 | 3.9 | 21 | 4.8 | 30 | 5.7 | 21 |
| 3.1 | 13 | 4.0 | 22 | 4.9 | 29 | 5.8 | 20 |
| 3.2 | 14 | 4.1 | 23 | 5.0 | 28 | 5.9 | 19 |
| 3.3 | 15 | 4.2 | 24 | 5.1 | 27 | 6.0 | 18 |
Table B core structure scoring table
| Index mark | Score of |
| The pores are basically fine (the pore diameter is less than 2.0 mm) and uniform. No big bubbles larger than phi 3.5 mm. Phi 2.0-3.5 mm of pores is less than or equal to 4 | 19~20 |
| The size of the bubbles is not uniform and obvious (the aperture is less than phi 3.0 mm), and the number of the big bubbles with the diameter larger than phi 3.5mm is less than or equal to 4. (each big bubble buckle is 1 minute) | 14~17 |
| The size of the bubbles is not uniform and obvious (the aperture is less than phi 3.0 mm), and the number of big bubbles with the diameter larger than phi 3.5mm is larger than 4. (each big bubble buckle is 1 minute) | 8~12 |
TABLE C mouthfeel scoring table
| Index mark | Score of |
| Soft and fine | 24~25 |
| Is soft, slightly firm or rough | 22~23 |
| Soft but slightly tough feeling | 19~21 |
| Soft, slightly inferior, firm, tough, slightly rough and obvious or soft, slightly loose and dry feeling or sticky tooth feeling | 15~19 |
| Soft and weak, with a firm, tough or rough feel, or soft and loose, dry feel | 10~14 |
| Soft but loose hair | 5~9 |
Table D appearance score table
| Index mark | Score of |
| Normal bulge without cracking | 23~25 |
| Slightly lower or higher than the normal bulge without cracking | 19~22 |
| Flat with slight shrinkage or higher than normal bulge or slight crack | 15~18 |
| Slightly concave and slightly deformed or cracked | 11~14 |
| Moderate concavity or greater shrinkage deformation or large cracking | 7~10 |
| Very concave or severely deformed, or slightly concave with more deformation | 0~6 |
Example coarse cereal cake grading Table
| Product numbering | Specific volume (30 minutes) | Core structure (20 minutes) | Mouthfeel (25 points) | Appearance (25 points) | Total score |
| Example 6 | 27 | 17 | 22 | 23 | 89 |
| Example 7 | 28 | 18 | 23 | 24 | 93 |
| Example 8 | 26 | 16 | 22 | 22 | 86 |
| Example 9 | 28 | 19 | 24 | 23 | 94 |
| Example 10 | 25 | 18 | 21 | 22 | 86 |
According to the grading standard, the final scores are all 85 points and above, so that the basic requirements of people on the cake can be basically met in several aspects of the cake.
Finally, it should be noted that: although the present invention has been described in detail with reference to the above embodiments, those skilled in the art can make modifications and equivalents to the specific embodiments of the invention without departing from the spirit and scope of the invention, which is set forth in the claims appended hereto.
Claims (6)
1. The preparation method of the coarse cereal-flavored cake powder is characterized by comprising the following steps of:
(1) respectively peeling selected corn, pumpkin and buckwheat, cutting, drying, pre-curing, cooling at low temperature, and micronizing into micropowder;
(2) drying 30-34% of wheat flour, 10-12% of wheat starch, 6-6.3% of corn flour, 3-4% of buckwheat flour and 1-1.5% of pumpkin flour in equipment at 85-88 ℃, and then homogenizing and mixing;
(3) adding 18-18.5% of powdered sugar, 16.3-17% of glucose, 9-10% of non-dairy cream powder, 2-2.1% of compound leavening agent, 0.3-0.5% of edible salt and 0.3-0.4% of compound emulsifier into the semi-finished product obtained in the step (2) by mass percent, and then homogenizing and mixing;
(4) putting the premixed powder obtained in the step (3) into a pipeline, and packaging the premixed powder by a film canning sealing machine; filling nitrogen into the powder while packaging to ensure the shelf life of the product;
(5) and finishing the manufacture of a finished product.
2. The preparation method of the coarse cereal self-raising flour according to claim 1, characterized in that the drying in the step (1) is specifically drying for 1-2h at 60-80 ℃.
3. The preparation method of the coarse cereal self-raising flour according to claim 1, characterized in that the pre-curing treatment in the step (1) is specifically pre-curing treatment at 120 ℃ for 0.5 h.
4. The method for preparing coarse cereal self-raising flour according to claim 1, wherein the low-temperature cooling in the step (1) is cooling at 10-20 ℃ for 10-15 min.
5. The method for preparing coarse cereal self-raising flour according to claim 1, characterized in that in the step (2), the drying adopts instantaneous drying equipment, and the instantaneous drying equipment is airflow drying equipment and comprises fluidized bed drying equipment, fixed bed drying equipment, straight pipe airflow drying equipment, cyclone airflow drying equipment and pulse airflow drying equipment.
6. The coarse cereal-flavor cake flour prepared by the method is characterized by comprising 30-34% of wheat flour, 10-12% of wheat starch, 6-6.3% of corn flour, 3-4% of buckwheat flour, 1-1.5% of pumpkin flour, 18-18.5% of powdered sugar, 16.3-17% of glucose, 9-10% of non-dairy creamer powder, 2-2.1% of compound leavening agent, 0.3-0.5% of edible salt and 0.3-0.4% of compound emulsifier by mass.
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Cited By (1)
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| CN105994521A (en) * | 2016-07-20 | 2016-10-12 | 江苏江南上道科技股份有限公司 | Chiffon cake and preparation method thereof |
| CN106417448A (en) * | 2016-11-28 | 2017-02-22 | 温顺群 | Cereal cake premixed flour, cereal cake and preparation method thereof |
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2020
- 2020-04-20 CN CN202010311844.3A patent/CN111449109A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238644A (en) * | 2013-05-28 | 2013-08-14 | 北大荒丰缘集团有限公司 | Premix type cake mix |
| CN105341049A (en) * | 2015-12-04 | 2016-02-24 | 河南工业大学 | Multi-cereal cake pre-blending powder with taste of cocoa |
| CN105994521A (en) * | 2016-07-20 | 2016-10-12 | 江苏江南上道科技股份有限公司 | Chiffon cake and preparation method thereof |
| CN106417448A (en) * | 2016-11-28 | 2017-02-22 | 温顺群 | Cereal cake premixed flour, cereal cake and preparation method thereof |
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| CN115843968A (en) * | 2022-12-20 | 2023-03-28 | 四川东方主食产业技术研究院 | Multi-source coarse cereal steamed bun fermented premixed flour and preparation method thereof |
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Application publication date: 20200728 |