CN111670932B - Frozen and ironed chiffon cake embryo and preparation method thereof - Google Patents
Frozen and ironed chiffon cake embryo and preparation method thereof Download PDFInfo
- Publication number
- CN111670932B CN111670932B CN202010570805.5A CN202010570805A CN111670932B CN 111670932 B CN111670932 B CN 111670932B CN 202010570805 A CN202010570805 A CN 202010570805A CN 111670932 B CN111670932 B CN 111670932B
- Authority
- CN
- China
- Prior art keywords
- liquid
- parts
- egg
- cake embryo
- frozen
- 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.)
- Active
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
-
- 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
- A21D2/183—Natural gums
-
- 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
- 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
-
- 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
- A21D2/34—Animal material
-
- 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
- A21D2/362—Leguminous plants
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a frozen dough chiffon cake embryo and a preparation method thereof, and relates to the technical field of cake processing, wherein the frozen dough chiffon cake embryo comprises the following components in parts by weight: 330-340 parts of low-gluten wheat flour, 1700-1850 parts of egg liquid, 480-490 parts of young granulated sugar, 160-170 parts of milk, 160-170 parts of butter, 130-150 parts of water, 60-70 parts of starch, 5-7 parts of salt and 8-12 parts of hydrophilic gel. The preparation method of the frozen and ironed chiffon cake embryo comprises the following steps: s1, pre-stirring egg white, S2, preheating liquid materials, S3, scalding and mixing, S4, inflating and foaming, S5, baking, S6, cooling and packaging. The frozen and ironed chiffon cake embryo prepared by the invention has the technical effects of high water content, good moisture retention, soft mouthfeel and difficult aging, thereby prolonging the fresh-keeping period.
Description
Technical Field
The invention relates to the technical field of cake processing, in particular to a frozen and ironed chiffon cake embryo and a preparation method thereof.
Background
The chiffon cake is a cake, belongs to the sponge cake type, and mainly comprises vegetable oil, eggs, sugar, flour, hair powder and the like as raw materials. With the rapid development of baking industry in recent years, cake baking is gradually changed into industrialized and batch production, so that the cake is required to be subjected to standardized and batch production from a formula to a process, and frozen dough is generated. The frozen dough is obtained by quickly freezing and refrigerating the dough which is stirred, fermented and shaped in a refrigerator by a larger bakery (company) or a central bakery, and then the frozen dough or frozen cake embryo is sold to refrigerators of various chain stores, and each chain store only needs to be provided with a proofing box and an oven, so that the frozen dough can be taken out from the refrigerator at any time, and then is put into the proofing box for thawing and proofing, and then baked to obtain fresh bread or cake.
For example, in chinese patent publication No. CN105557873a, a method for producing frozen dough is proposed, which comprises the following steps: 1. preparing a dough: uniformly stirring flour, ice water at minus 10 ℃ and fresh saccharomycetes, putting the mixture into a refrigerating chamber or a normal-temperature chamber, and standing the mixture for 16 to 18 hours to obtain seed flour; 2. mixing high flour, sugar, fresh yeast, modifier, milk powder, water and seed flour together, and stirring to obtain gluten dough; 3. then adding salt and butter into the gluten dough, and uniformly stirring until the dough is obtained; 4. dividing dough and forming into dough pieces with a set shape, then placing the dough pieces into a freezing chamber with the temperature of minus 18 ℃ for 30-60 days; 5. taking out the dough pieces from the freezing chamber, thawing the dough pieces in a refrigerating chamber with the temperature of 0-minus 5 ℃ for 1-2 hours, and taking out the dough pieces in the refrigerating chamber to obtain the finished product. The frozen dough prepared by the method has the advantages of stable process, safety, environmental protection and sanitation.
However, after the frozen cake blanks in the above patents and the current market are frozen, the water loss is serious than that of fresh cake blanks, so that the taste is dry, and the cake blanks are easy to age and have poor taste along with the prolonging of the storage period.
Disclosure of Invention
The invention aims to provide a frozen and ironed chiffon cake embryo which has high water content, good moisture retention, soft mouthfeel and difficult aging, thereby prolonging the preservation period.
The first object of the invention is realized by the following technical scheme:
the frozen dough chiffon cake embryo comprises the following components in parts by weight: 330-340 parts of low-gluten wheat flour, 1700-1850 parts of egg liquid, 480-490 parts of young granulated sugar, 160-170 parts of milk, 160-170 parts of butter, 130-150 parts of water, 60-70 parts of starch, 5-7 parts of salt and 8-12 parts of hydrophilic gel.
By adopting the technical scheme, the chiffon cake embryo takes the low-gluten wheat flour as the main raw material, and the cake embryo has the characteristics of large volume and soft taste. Milk and butter are added into the raw materials, so that the chiffon cake embryo has rich milk flavor and butter flavor, and the appetite is enhanced. And meanwhile, starch is added, so that the starch is gelatinized in the process of scalding the dough, the water absorption and the water retention of the powder are enhanced, the soft taste of the cake blank is further improved, and meanwhile, the soft and moist taste of the chiffon cake blank in the later storage process is improved, so that the fresh-keeping period is prolonged. The hydrophilic adhesive in the raw materials has good hydrophilicity and water retention, free water can be effectively reduced, the formation of large ice crystals in the freezing process is reduced, and the migration of water in the refrigerating process is prevented, so that the phenomena of obvious water precipitation, embryo shrinkage and the like of cake embryo are avoided. Through the mutual synergistic effect among the raw material components, the prepared chiffon cake embryo has the advantages of being rich and unique in flavor, high in water content, high in moisture retention and difficult to age, and can keep soft and moist mouthfeel for a long time.
Further provided is that: and 160-170 parts of soybean oil.
By adopting the technical scheme, the soybean oil can ensure that dry materials such as low-gluten wheat flour, starch and the like and wet materials such as egg liquid, water, butter and the like in the formula achieve better mixing balance. Meanwhile, the freezing point of the soybean oil is lower than that of butter, and the hardness of the cake embryo after being frozen can be effectively reduced by adding the soybean oil, so that the cake embryo is favorable for keeping soft mouthfeel.
Further provided is that: the egg liquid comprises egg white, egg yolk liquid and whole egg liquid, wherein the mass ratio of the egg white to the egg yolk liquid to the whole egg liquid is (8-9): (4-5): 1.
by adopting the technical scheme, the egg white liquid is used for preparing the whipping protein, and the whole cake embryo system is inflated, so that the cake is soft and delicious. The lecithin in the egg yolk liquid can effectively improve the compatibility between liquid oil, powder and water in the system, plays a good emulsifying role in the system, and ensures that the cake embryo tissue is more uniform and finer. The egg liquid comprises egg white liquid, yolk liquid and whole egg liquid (8-9): (4-5): 1, the cake embryo system can reach a better balance state, so that the cake embryo tissue is more uniform and fine, and the taste is better.
Further provided is that: also comprises 25-30 parts of fruit juice.
By adopting the technical scheme, the fruit juice is added into the formula, so that the chiffon cake embryo has fruit flavor, and the pH value of the whole formula system can be adjusted to a certain extent, so that the alkaline egg white is more stable after being whipped, and the gas holding capacity is stronger.
Further provided is that: also comprises 8-12 parts of acidity regulator.
By adopting the technical scheme, the acidity regulator is used for regulating the pH value of the whole formula system, so that the alkaline egg white is more stable after being whipped, and the gas holding capacity is stronger.
Further provided is that: the acidity regulator is at least one of citric acid, potassium citrate and sodium citrate.
By adopting the technical scheme, the acidity of the cake embryo formula system can be changed and maintained, the flavor of the cake embryo can be improved, the antioxidation capability of the cake embryo can be enhanced, the food rancidity can be prevented, and the shelf life of the cake embryo can be prolonged.
Further provided is that: the hydrophilic gum comprises carrageenan and locust bean gum, and the mass ratio of the carrageenan to the locust bean gum is 1:2.
Through adopting above-mentioned technical scheme, carrageenan and locust bean gum are the gel that hydrophilicity, lock water nature are strong, at the frozen in-process of cake embryo, reducible free water, locking moisture, prevent the migration of moisture in freezing the storage process, reduce the formation of big ice crystal to make the cake embryo appear obvious water precipitation and idiosome shrink not, carrageenan and locust bean gum collocation use can produce the synergism, further improve the elasticity and the water retention of gel.
The second object of the invention is to provide a preparation method of the frozen and ironed chiffon cake embryo, which has the effects of improving the softness, the water retention and the standing property of the cake embryo and stabilizing the quality of the cake embryo.
The second purpose of the invention is realized by the following technical scheme:
the preparation method of the frozen and ironed chiffon cake embryo comprises the following steps:
s1, pre-stirring egg white: mixing egg white, young granulated sugar and acidity regulator in egg liquid, and continuously stirring at 6deg.C to obtain pre-stirred egg white;
s2, preheating liquid materials: mixing butter, milk and soybean oil, heating to 80-85deg.C, and heating whole egg liquid and yolk liquid in egg liquid to 42-47 deg.C;
s3, mixing the hot noodles: continuously stirring the butter, milk and soybean oil heated in the step S2 for 4-7min, adding salt, low-gluten wheat flour sieved, starch and hydrophilic gel, uniformly mixing to make the system temperature be 58-62 ℃, adding preheated whole egg liquid and egg yolk liquid, and stirring for 8-12min to obtain the batter;
s4, inflating and foaming: rapidly aerating and whipping the pre-stirred egg white in the step S1 until whipping specific gravity is 0.20-0.25, and immediately mixing and uniformly stirring the whipped egg white and the batter in the step S3 until the final whipping specific gravity is 0.34-0.36 to obtain whipped batter;
s5, baking: heating and stirring the batter in the step S4 at 160-180 ℃ for 15-18min, and then filling the batter into a mould and standing to obtain fresh cake blanks;
s6, cooling and packaging: and (3) cooling and demolding the fresh cake embryo in the step (S5), slowly freezing for 12 hours at the humidity of 75-85% and the temperature of-25 to-18 ℃ until the center temperature of the fresh cake embryo is-18 ℃, and packaging to obtain the frozen flour-scalding chiffon cake embryo.
According to the technical scheme, in the step S3, the sieved low-gluten wheat flour and starch are added into the butter, milk and soybean oil liquid at 80-85 ℃ so that the normal-temperature wheat flour and starch are preheated to 58-62 ℃, and the wheat flour and starch are better pregelatinized at the temperature, so that the water absorption and water retention of the wheat flour and starch are enhanced, and finally, the cake embryo has soft and moist taste and the fresh-keeping period is prolonged.
And S5, the traditional baking in a baking oven is abandoned, and the baking of the batter is carried out in a heating and stirring mode, so that the baking of the batter is more uniformly heated, the overall dough burning temperature of the batter is improved, the softness, the water retention and the stiffness of cake blanks are improved, and the product quality is stabilized.
And S6, cooling and demolding the fresh cake embryo, and slowly freezing at the humidity of 75-85% and the temperature of-25 to-18 ℃ to ensure that the fresh cake embryo is more uniformly and sufficiently frozen, so that good stiffness is maintained, and the cake embryo is not easy to generate embryo shrinkage.
It should be noted that, the slow freezing process can make the fresh cake embryo be in the process of 0-6 ℃ for a long time, the process is the process with the fastest aging speed of the fresh cake embryo, but the hydrophilic glue in the cake embryo locks water, so that the water migration and the formation of large ice crystals in the process are reduced, and the aging of the fresh cake embryo can be effectively inhibited. In addition, the wheat flour and the starch for making the cake embryo are mixed with the liquid materials such as butter, milk, soybean oil and the like at 80-85 ℃ in advance, so that the pregelatinization effect of the powder is realized, the water retention of the batter is further improved, the aging of the fresh cake embryo is further inhibited in the slow freezing process, and the final frozen cake embryo has the advantages of high moisture retention, difficult aging, good stiffness and stable quality.
Further provided is that: in the step S3, the low gluten wheat flour is firstly and uniformly premixed with the hydrophilic gel, and then is put into the mixture of butter, milk and soybean oil liquid after being mixed and heated together for stirring.
By adopting the technical scheme, the low-gluten wheat flour and the hydrophilic gel are premixed, so that the low-gluten wheat flour and the hydrophilic gel form a hydrophilic mixture which is uniformly dispersed, and then the hydrophilic compound is put into stirring, so that the possibility that the wheat flour forms a powder cluster in the mixing process with the liquid material can be effectively reduced, the dispersion and the mixing between the powder and the liquid material are more uniform, the powder gelatinization is more sufficient, the texture and the texture of the cake embryo are finally improved, and the taste is improved.
Further provided is that: s3, after the low gluten wheat flour, the starch and the hydrophilic gel are added into the preheated liquid material, the temperature of the system is kept at 58-62 ℃ and stirred for 8-12min, and then the whole egg liquid and the egg yolk liquid are added and the final batter temperature is kept at 42-47 DEG C
By adopting the technical scheme, the low-gluten wheat flour, the starch and the hydrophilic adhesive are added into the preheated liquid material and then stirred for 8-12min, and the process can lead the wheat flour and the starch to fully expand and absorb water to complete the gelatinization process, thereby reducing the moisture migration and aging of the later cake embryo in the freezing and storing process. The temperature of the final batter is kept at 42-47 ℃, the batter can form cake embryo with better texture, the protein in the batter is denatured due to the excessive temperature, the gas holding capacity of the batter is reduced, and the product is not high enough; the crystallization of butter can be caused by the too low temperature, and solid precipitate is formed in the finished cake blank product, so that the fine taste of the cake blank is affected.
In summary, the beneficial technical effects of the invention are as follows:
(1) Starch and hydrophilic glue are added into raw materials of chiffon cake embryo, low-gluten wheat flour and starch are gelatinized in the process of scalding the dough, so that the water absorption and water retention of the flour paste are enhanced, meanwhile, the high moisture retention effect of the hydrophilic glue is matched, free water is reduced, the formation of large ice crystals in the freezing process is reduced, the migration of water in the refrigerating process is prevented, obvious phenomena of water precipitation, embryo shrinkage and the like of the cake embryo are avoided, and finally, the frozen cake embryo has the advantages of high water content, good moisture retention, soft mouthfeel and difficult aging, so that the fresh-keeping period is prolonged;
(2) In the S3 step of the preparation method of the chiffon cake embryo, the sieved low-gluten wheat flour and starch are added into the butter, milk and soybean oil liquid materials at 80-85 ℃ to preheat the normal-temperature wheat flour and starch to 58-62 ℃ and stir for a certain time at the temperature, and the wheat flour and starch are better pregelatinized at the temperature, so that the water absorption and the water retention of the wheat flour and starch are enhanced, and finally the cake embryo has soft and moist taste and prolonged fresh-keeping period;
(3) In the S3 step of the preparation method of the chiffon cake embryo, the traditional baking of the oven is abandoned, and the baking of the batter is carried out in a heating and stirring mode, so that the baking of the batter is more uniform, the whole flour scalding temperature of the batter is improved, the softness, the water-retaining property and the standing property of the cake embryo are improved, and the product quality is stabilized.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example 1:
the contents of the components of the frozen and ironed chiffon cake embryo are shown in table 1.
TABLE 1 component content tables of examples 1 to 8
Wherein the egg liquid is egg white liquid.
The hydrophilic gel is edible gelatin.
The preparation method of the frozen and ironed chiffon cake embryo comprises the following steps:
s1, pre-stirring egg white: mixing the egg liquid with the young granulated sugar, and continuously stirring at 6 ℃ to obtain pre-stirred egg white;
s2, preheating liquid materials: mixing butter and milk and heating to 80deg.C;
s3, mixing the hot noodles: mixing the butter and milk heated in the step S2, stirring for 4min, adding salt, low gluten wheat flour, starch and hydrophilic gel to make the system temperature 58 deg.C to obtain batter;
s4, inflating and foaming: rapidly aerating and whipping the pre-stirred egg white in the step S1 until whipping specific gravity is 0.20, and immediately mixing and uniformly stirring the whipped egg white and the batter in the step S3 until the final whipping specific gravity is 0.34 to obtain whipped batter;
s5, baking: heating and stirring the batter in the step S4 at 160 ℃ for 15min, and then filling the batter into a mould and standing to obtain fresh cake blanks; s6, cooling and packaging: and (3) cooling and demolding the fresh cake embryo in the step (S5), slowly freezing for 8 hours under the conditions of 75% of humidity and-25 to DEG C until the center temperature of the fresh cake embryo is-18 ℃, and packaging to obtain the frozen and ironed chiffon cake embryo.
Example 2:
the contents of the components of the frozen and ironed chiffon cake embryo are shown in table 1.
Wherein the egg liquid is egg white liquid.
The hydrophilic gel is edible gelatin.
The preparation method of the frozen and ironed chiffon cake embryo comprises the following steps:
s1, pre-stirring egg white: mixing the egg liquid with the young granulated sugar, and continuously stirring at 6 ℃ to obtain pre-stirred egg white;
s2, preheating liquid materials: mixing butter, milk and soybean oil and heating to 81 ℃;
s3, mixing the hot noodles: mixing the butter, milk and soybean oil heated in the step S2, stirring for 5min, adding salt, low gluten wheat flour, starch and hydrophilic gel to make the system temperature 59 ℃, and stirring for 9min at the system temperature to obtain the batter;
s4, inflating and foaming: rapidly aerating and whipping the pre-stirred egg white in the step S1 until whipping specific gravity is 0.21, and immediately mixing and uniformly stirring the whipped egg white and the batter in the step S3 until the final whipping specific gravity is 0.35 to obtain whipped batter;
s5, baking: heating and stirring the batter in the step S4 at 163 ℃ for 16min, and then filling the batter into a mould and standing to obtain fresh cake blanks; s6, cooling and packaging: and (3) cooling and demolding the fresh cake embryo in the step (S5), slowly freezing for 9 hours at the temperature of minus 23 ℃ under the conditions of 76% humidity until the center temperature of the fresh cake embryo is minus 18 ℃, and packaging to obtain the frozen and ironed chiffon cake embryo.
Example 3:
the contents of the components of the frozen and ironed chiffon cake embryo are shown in table 1.
Wherein, the egg liquid comprises egg white liquid, egg yolk liquid and whole egg liquid, and the mass ratio of the egg white liquid to the egg yolk liquid to the whole egg liquid is 9:5:1.
the hydrophilic gel is agar.
The fruit juice is concentrated watermelon juice.
The preparation method of the frozen and ironed chiffon cake embryo comprises the following steps:
s1, pre-stirring egg white: mixing egg white in egg liquid with young granulated sugar, and continuously stirring at 6 ℃ to obtain pre-stirred egg white;
s2, preheating liquid materials: mixing butter, milk and soybean oil, heating to 82 deg.C, and heating whole egg liquid and yolk liquid in egg liquid to 44 deg.C;
s3, mixing the hot noodles: continuously stirring the butter, milk and soybean oil heated in the step S2 for 6min, adding salt, low-gluten wheat flour, starch and hydrophilic gel after sieving to enable the system temperature to be 60 ℃, and then adding the preheated whole egg liquid and egg yolk liquid and stirring for 10min to obtain the final batter;
s4, inflating and foaming: rapidly aerating and whipping the pre-stirred egg white in the step S1 until whipping specific gravity is 0.22, and immediately mixing and uniformly stirring the whipped egg white and the batter in the step S3 until the final whipping specific gravity is 0.36 to obtain whipped batter;
s5, baking: heating and stirring the batter in the step S4 at 165 ℃ for 17min, and then filling the batter into a mould and standing to obtain fresh cake blanks;
s6, cooling and packaging: and (3) cooling and demolding the fresh cake embryo in the step (S5), slowly freezing for 10 hours at the temperature of-21 ℃ under the conditions of 77% of humidity until the center temperature of the fresh cake embryo is-18 ℃, and packaging to obtain the frozen and ironed chiffon cake embryo.
Example 4:
the contents of the components of the frozen and ironed chiffon cake embryo are shown in table 1.
Wherein, the egg liquid comprises egg white liquid, egg yolk liquid and whole egg liquid, and the mass ratio of the egg white liquid to the egg yolk liquid to the whole egg liquid is 9:4:1.
the hydrophilic gum comprises carrageenan and locust bean gum, and the mass ratio of the carrageenan to the locust bean gum is 1:2.
The fruit juice is concentrated apple juice.
The acidity regulator is lactic acid.
The preparation method of the frozen and ironed chiffon cake embryo comprises the following steps:
s1, pre-stirring egg white: mixing egg white in egg liquid with young granulated sugar and an acidity regulator, and continuously stirring at 6 ℃ to obtain pre-stirred egg white;
s2, preheating liquid materials: mixing butter, milk and soybean oil, heating to 83 deg.C, and heating whole egg liquid and yolk liquid in egg liquid to 45 deg.C;
s3, mixing the hot noodles: continuously stirring the butter, the milk and the soybean oil which are mixed and heated in the step S2 for 7min, adding table salt, the sieved low-gluten wheat flour, the sieved starch and the sieved hydrophilic gel, uniformly mixing to ensure that the temperature of a system is 61 ℃, keeping the temperature of the system unchanged, stirring for 11min, and then adding the preheated whole egg liquid and the preheated egg yolk liquid, stirring for 11min to obtain the batter with the final temperature of 45 ℃;
s4, inflating and foaming: rapidly aerating and whipping the pre-stirred egg white in the step S1 until whipping specific gravity is 0.23, and immediately mixing and uniformly stirring the whipped egg white and the batter in the step S3 until the final whipping specific gravity is 0.35 to obtain whipped batter;
s5, baking: heating and stirring the batter in the step S4 at 168 ℃ for 18min, and then filling the batter into a mould and standing to obtain fresh cake blanks; s6, cooling and packaging: and (3) cooling and demolding the fresh cake embryo in the step (S5), slowly freezing at the temperature of minus 19 ℃ for 11 hours until the center temperature of the fresh cake embryo is minus 18 ℃, and packaging to obtain the frozen and ironed chiffon cake embryo.
Example 5:
the contents of the components of the frozen and ironed chiffon cake embryo are shown in table 1.
Wherein, the egg liquid comprises egg white liquid, egg yolk liquid and whole egg liquid, and the mass ratio of the egg white liquid to the egg yolk liquid to the whole egg liquid is 8:4:1.
the hydrophilic gum comprises carrageenan and locust bean gum, and the mass ratio of the carrageenan to the locust bean gum is 1:2.
The fruit juice is concentrated orange juice.
The acidity regulator is citric acid.
The preparation method of the frozen and ironed chiffon cake embryo comprises the following steps:
s1, pre-stirring egg white: mixing egg white in egg liquid with young granulated sugar and an acidity regulator, and continuously stirring at 6 ℃ to obtain pre-stirred egg white;
s2, preheating liquid materials: mixing butter, milk and soybean oil, heating to 85deg.C, and heating whole egg liquid and yolk liquid in egg liquid to 45deg.C;
s3, mixing the hot noodles: mixing and stirring the butter, the milk and the soybean oil heated in the step S2 for 5min, adding table salt, the sieved low-gluten wheat flour, the sieved starch and the hydrophilic gel (wherein the low-gluten wheat flour and the hydrophilic gel are premixed in advance to form an aqueous mixture, and then the aqueous mixture is added into the heated liquid material), uniformly mixing to ensure that the system temperature is 60 ℃, keeping the system temperature unchanged and stirring for 10min, and then adding the preheated whole egg liquid and the preheated egg yolk liquid and stirring for 10min to obtain the batter with the final temperature of 45 ℃;
s4, inflating and foaming: rapidly aerating and whipping the pre-stirred egg white in the step S1 until whipping specific gravity is 0.24, and immediately mixing and uniformly stirring the whipped egg white and the batter in the step S3 until the final whipping specific gravity is 0.36 to obtain whipped batter;
s5, baking: heating and stirring the batter in the step S4 at 170 ℃ for 16min, and then filling the batter into a mould and standing to obtain fresh cake blanks; s6, cooling and packaging: and (3) cooling and demolding the fresh cake embryo in the step (S5), slowly freezing at the temperature of-18 ℃ for 12 hours under the conditions of 80% humidity until the center temperature of the fresh cake embryo is-18 ℃, and packaging to obtain the frozen and ironed chiffon cake embryo.
Example 6:
the contents of the components of the frozen and ironed chiffon cake embryo are shown in table 1.
Wherein, the egg liquid comprises egg white liquid, egg yolk liquid and whole egg liquid, and the mass ratio of the egg white liquid to the egg yolk liquid to the whole egg liquid is 8:5:1.
the hydrophilic gum comprises carrageenan and locust bean gum, and the mass ratio of the carrageenan to the locust bean gum is 1:2.
The fruit juice is concentrated orange juice.
The acidity regulator is compounded by citric acid and sodium citrate with a mass ratio of 1:1.
The preparation method of the frozen and ironed chiffon cake embryo comprises the following steps:
s1, pre-stirring egg white: mixing egg white in egg liquid with young granulated sugar and an acidity regulator, and continuously stirring at 6 ℃ to obtain pre-stirred egg white;
s2, preheating liquid materials: mixing butter, milk and soybean oil, heating to 84 deg.C, and heating whole egg liquid and yolk liquid in egg liquid to 46 deg.C;
s3, mixing the hot noodles: mixing the butter, milk and soybean oil heated in the step S2, continuously stirring for 5min, adding table salt, sieved low-gluten wheat flour, starch and hydrophilic gum (wherein the low-gluten wheat flour and the hydrophilic gum are premixed in advance to form an aqueous mixture, and then adding the aqueous mixture into the heated liquid material), uniformly mixing to ensure that the system temperature is 61 ℃, keeping the system temperature unchanged, stirring for 11min, and adding the preheated whole egg liquid and the preheated egg yolk liquid, stirring for 11min to obtain the batter with the final temperature of 46 ℃;
s4, inflating and foaming: rapidly aerating and whipping the pre-stirred egg white in the step S1 until whipping specific gravity is 0.25, and immediately mixing and uniformly stirring the whipped egg white and the batter in the step S3 until the final whipping specific gravity is 0.35 to obtain whipped batter;
s5, baking: heating and stirring the batter in the step S4 at 173 ℃ for 17min, and then filling the batter into a mould and standing to obtain fresh cake blanks; s6, cooling and packaging: and (3) cooling and demolding the fresh cake embryo in the step (S5), slowly freezing for 10 hours at the temperature of-20 ℃ under the conditions of humidity of 81% until the center temperature of the fresh cake embryo is-18 ℃, and packaging to obtain the frozen and ironed chiffon cake embryo.
Example 7:
the contents of the components of the frozen and ironed chiffon cake embryo are shown in table 1.
Wherein, the egg liquid comprises egg white liquid, egg yolk liquid and whole egg liquid, and the mass ratio of the egg white liquid to the egg yolk liquid to the whole egg liquid is 9:4:1.
the hydrophilic gum comprises carrageenan and locust bean gum, and the mass ratio of the carrageenan to the locust bean gum is 1:2.
The fruit juice is concentrated orange juice.
The acidity regulator is citric acid, sodium citrate and potassium citrate with the mass ratio of 1:1:1 are compounded.
The preparation method of the frozen and ironed chiffon cake embryo comprises the following steps:
s1, pre-stirring egg white: mixing egg white, young granulated sugar and acidity regulator in egg liquid, and continuously stirring at 6deg.C to obtain pre-stirred egg white;
s2, preheating liquid materials: mixing butter, milk and soybean oil, heating to 85deg.C, and heating whole egg liquid and yolk liquid to 47 deg.C;
s3, mixing the hot noodles: mixing the butter, milk and soybean oil heated in the step S2, continuously stirring for 4min, adding table salt, sieved low-gluten wheat flour, starch and hydrophilic gum (wherein the low-gluten wheat flour and the hydrophilic gum are premixed in advance to form an aqueous mixture, and then adding the aqueous mixture into the heated liquid material), uniformly mixing to ensure that the system temperature is 62 ℃, keeping the system temperature unchanged, stirring for 12min, and adding the preheated whole egg liquid and the preheated egg yolk liquid, stirring for 12min to obtain the batter with the final temperature of 47 ℃;
s4, inflating and foaming: rapidly aerating and whipping the pre-stirred egg white in the step S1 until whipping specific gravity is 0.24, and immediately mixing and uniformly stirring the whipped egg white and the batter in the step S3 until the final whipping specific gravity is 0.34 to obtain whipped batter;
s5, baking: heating and stirring the batter in the step S4 at 177 ℃ for 18min, and then filling the batter into a mould and standing to obtain fresh cake blanks; s6, cooling and packaging: and (3) cooling and demolding the fresh cake embryo in the step (S5), slowly freezing for 9 hours at the temperature of minus 22 ℃ under the conditions of 84% humidity until the center temperature of the fresh cake embryo is minus 18 ℃, and packaging to obtain the frozen and ironed chiffon cake embryo.
Example 8:
the contents of the components of the frozen and ironed chiffon cake embryo are shown in table 1.
Wherein, the egg liquid comprises egg white liquid, egg yolk liquid and whole egg liquid, and the mass ratio of the egg white liquid to the egg yolk liquid to the whole egg liquid is 8:4:1.
the hydrophilic gum comprises carrageenan and locust bean gum, and the mass ratio of the carrageenan to the locust bean gum is 1:2.
The fruit juice is concentrated orange juice.
The acidity regulator is citric acid, sodium citrate and potassium citrate with the mass ratio of 1:1:1 are compounded.
The preparation method of the frozen and ironed chiffon cake embryo comprises the following steps:
s1, pre-stirring egg white: mixing egg white, young granulated sugar and acidity regulator in egg liquid, and continuously stirring at 6deg.C to obtain pre-stirred egg white;
s2, preheating liquid materials: mixing butter, milk and soybean oil, heating to 82 deg.C, and heating whole egg liquid and yolk liquid in egg liquid to 43 deg.C;
s3, mixing the hot noodles: mixing the butter, milk and soybean oil heated in the step S2, continuously stirring for 6min, adding table salt, sieved low-gluten wheat flour, starch and hydrophilic gum (wherein the low-gluten wheat flour and the hydrophilic gum are premixed in advance to form an aqueous mixture, and then adding the aqueous mixture into the heated liquid material), uniformly mixing to ensure that the system temperature is 58 ℃, keeping the system temperature unchanged, stirring for 9min, and adding the preheated whole egg liquid and the preheated egg yolk liquid, and stirring for 9min to obtain the batter with the final temperature of 44 ℃;
s4, inflating and foaming: rapidly aerating and whipping the pre-stirred egg white in the step S1 until whipping specific gravity is 0.22, and immediately mixing and uniformly stirring the whipped egg white and the batter in the step S3 until the final whipping specific gravity is 0.36 to obtain whipped batter;
s5, baking: heating and stirring the batter in the step S4 at 180 ℃ for 16min, and then filling the batter into a mould and standing to obtain fresh cake blanks; s6, cooling and packaging: and (3) cooling and demolding the fresh cake embryo in the step (S5), slowly freezing at the temperature of-24 ℃ for 8 hours until the center temperature of the fresh cake embryo is-18 ℃, and packaging to obtain the frozen and ironed chiffon cake embryo.
Example 9:
the difference between the frozen and ironed chiffon cake embryo in the embodiment and the embodiment 4 is that the hydrophilic gel is formed by compounding carrageenan and locust bean gum according to the mass ratio of 1:1.
Example 10:
the difference between the frozen and ironed chiffon cake embryo and the embodiment 4 is that the egg liquid comprises egg white liquid, egg yolk liquid and whole egg liquid, and the mass ratio of the egg white liquid to the egg yolk liquid to the whole egg liquid is 3:2:1.
Example 11:
the preparation method of the frozen and ironed chiffon cake embryo is different from the preparation method in the embodiment 4 in that in the step S3, the low-gluten wheat flour and the hydrophilic gel are premixed uniformly in advance and then are added into the heated butter, milk, soybean oil and other liquid materials.
Example 12:
a preparation method of frozen and ironed chiffon cake embryo is characterized in that in the step S3, wheat flour, starch and hydrophilic gel are added into hot liquid material to make the system temperature be 61 ℃, and then preheated egg liquid and egg yolk liquid are directly added and stirred for 11min to obtain the batter with the final temperature of 55 ℃.
Comparative example 1:
this comparative example differs from example 1 in that the starch equivalent mass is replaced by low gluten wheat flour.
Comparative example 2:
the present comparative example is different from example 1 in that the mass of the hydrophilic gel or the like is replaced with water.
Comparative example 3:
the comparative example is different from example 11 in that the step S2 is not included, and the butter, milk, soybean oil and salt, low gluten wheat flour after sieving, starch, and hydrophilic gum are all mixed at one time, and then the system temperature is heated to 61 ℃, and the other steps are exactly the same as example 11.
Comparative example 4:
this comparative example differs from example 11 in that the batter that was whipped in step S5 was then fed into an oven and baked at a temperature of 160-180 c for 15-18min, the remainder of the procedure being exactly the same as example 11.
And (3) testing a finished product:
the frozen cake embryos prepared in examples 1 to 12 and comparative examples 1 to 4 were subjected to a full texture test on the frozen 1 st day and the frozen 5 th day, respectively, and the test results are shown in table 2. Among them, the total texture test was performed using a TA.XT plus physical property tester, and the test parameters are shown in Table 3.
Table 2 full texture test data sheet
Table 3 physical property tester test parameter table
The implementation principle and beneficial effects of the embodiment are as follows: starch and hydrophilic gel are added into the formula of the frozen chiffon cake embryo, the starch and low-gluten wheat flour are gelatinized in the process of scalding the flour, so that the water absorption and water retention of the powder are enhanced, and meanwhile, the hydrophilic gel further enhances the water absorption and water retention of the flour paste, and finally, the frozen chiffon cake embryo is not easy to migrate and crystallize in the freezing process, so that the frozen chiffon cake embryo is soft, moist, soft and delicious in taste. In the preparation method of the frozen chiffon cake embryo, low-gluten wheat flour and starch are added into butter, milk and soybean oil liquid materials at 80-85 ℃ to realize pre-gelatinization of the powder, meanwhile, the batter is baked in a heating and stirring mode, the whole flour scalding temperature of the batter is improved, the water absorption and water retention of the cake embryo are improved, the stiffness and quality stability of the cake embryo are improved, and finally, the cake embryo has good taste and good shape retention.
The embodiments of the present invention are all preferred embodiments of the present invention, and are not intended to limit the scope of the present invention in this way, therefore: all equivalent changes in structure, shape and principle of the invention should be covered in the scope of protection of the invention.
Claims (4)
1. The frozen dough chiffon cake embryo is characterized by comprising the following components in parts by weight: 330-340 parts of low gluten wheat flour, 1700-1850 parts of egg liquid, 480-490 parts of young granulated sugar, 160-170 parts of milk, 160-170 parts of butter, 130-150 parts of water, 60-70 parts of starch, 5-7 parts of salt, 8-12 parts of hydrophilic gel and 160-170 parts of soybean oil; 8-12 parts of acidity regulator; the hydrophilic gum comprises carrageenan and locust bean gum, and the mass ratio of the carrageenan to the locust bean gum is 1:2;
the egg liquid comprises egg white, egg yolk liquid and whole egg liquid, wherein the mass ratio of the egg white to the egg yolk liquid to the whole egg liquid is (8-9): (4-5): 1, a step of;
the preparation method of the frozen and ironed chiffon cake embryo comprises the following steps:
s1, pre-stirring egg white: mixing egg white, young granulated sugar and acidity regulator in egg liquid, and continuously stirring at 6deg.C to obtain pre-stirred egg white;
s2, preheating liquid materials: mixing butter, milk and soybean oil, heating to 80-85deg.C, and heating whole egg liquid and yolk liquid in egg liquid to 42-47 deg.C;
s3, mixing the hot noodles: continuously stirring the butter, milk and soybean oil heated in the step S2 for 4-7min, adding salt, low-gluten wheat flour sieved, starch and hydrophilic gel, uniformly mixing to make the system temperature be 58-62 ℃, adding preheated whole egg liquid and egg yolk liquid, and stirring for 8-12min to obtain the batter;
s4, inflating and foaming: rapidly aerating and whipping the pre-stirred egg white in the step S1 until whipping specific gravity is 0.20-0.25, and immediately mixing and uniformly stirring the whipped egg white and the batter in the step S3 until the final whipping specific gravity is 0.34-0.36 to obtain whipped batter;
s5, baking: heating and stirring the batter in the step S4 at 160-180 ℃ for 15-18min, and then filling the batter into a mould and standing to obtain fresh cake blanks;
s6, cooling and packaging: and (3) cooling and demolding the fresh cake embryo in the step (S5), slowly freezing for 12 hours at the humidity of 75-85% and the temperature of-25 to-18 ℃ until the center temperature of the fresh cake embryo is-18 ℃, and packaging to obtain the frozen dough-scalding chiffon cake embryo.
2. A frozen dough chiffon cake embryo according to claim 1, characterized in that: the acidity regulator is at least one of citric acid, potassium citrate and sodium citrate.
3. A frozen dough chiffon cake embryo according to claim 1, characterized in that: in the step S3, the low gluten wheat flour is firstly and uniformly premixed with the hydrophilic gel, and then is put into the mixture of butter, milk and soybean oil liquid after being mixed and heated together for stirring.
4. A frozen dough chiffon cake embryo according to claim 1, characterized in that: in the step S3, after the low gluten wheat flour, the starch and the hydrophilic gel are added into the preheated liquid, the temperature of the system is kept at 58-62 ℃ and stirred for 8-12min, and then the whole egg liquid and the egg yolk liquid are added and the final batter temperature is kept at 42-47 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010570805.5A CN111670932B (en) | 2020-06-19 | 2020-06-19 | Frozen and ironed chiffon cake embryo and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010570805.5A CN111670932B (en) | 2020-06-19 | 2020-06-19 | Frozen and ironed chiffon cake embryo and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111670932A CN111670932A (en) | 2020-09-18 |
| CN111670932B true CN111670932B (en) | 2023-05-02 |
Family
ID=72456006
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010570805.5A Active CN111670932B (en) | 2020-06-19 | 2020-06-19 | Frozen and ironed chiffon cake embryo and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111670932B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112640938A (en) * | 2020-12-16 | 2021-04-13 | 江苏欧焙佳食品有限公司 | Frozen scalded chiffon cake blank and preparation process thereof |
| CN115191459A (en) * | 2021-04-12 | 2022-10-18 | 武汉市玫隆皇冠食品有限公司 | Frozen cake blank and production method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102669241A (en) * | 2012-05-18 | 2012-09-19 | 马胜清 | Orange souffle |
| CN107788071A (en) * | 2016-08-30 | 2018-03-13 | 梁秋云 | A kind of patients with diabetes mellitus cake |
| CN108094478A (en) * | 2017-12-15 | 2018-06-01 | 天津南侨食品有限公司 | Shortening class dough made with boiling water freezing cake and preparation method thereof |
| CN110024832A (en) * | 2019-03-11 | 2019-07-19 | 潍坊职业学院 | A kind of low fat and sugar cake and preparation method thereof |
| CN110856503A (en) * | 2018-08-24 | 2020-03-03 | 嘉兴市美丽家食品有限责任公司 | Honey cake making method |
| CN110896977A (en) * | 2019-12-02 | 2020-03-24 | 黄家栋 | Cake premixed flour, frozen cake paste, making method of frozen cake paste and cake making method |
| CN111165533A (en) * | 2019-12-23 | 2020-05-19 | 福建耘福食品有限公司 | Method for making birthday cake blank |
-
2020
- 2020-06-19 CN CN202010570805.5A patent/CN111670932B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102669241A (en) * | 2012-05-18 | 2012-09-19 | 马胜清 | Orange souffle |
| CN107788071A (en) * | 2016-08-30 | 2018-03-13 | 梁秋云 | A kind of patients with diabetes mellitus cake |
| CN108094478A (en) * | 2017-12-15 | 2018-06-01 | 天津南侨食品有限公司 | Shortening class dough made with boiling water freezing cake and preparation method thereof |
| CN110856503A (en) * | 2018-08-24 | 2020-03-03 | 嘉兴市美丽家食品有限责任公司 | Honey cake making method |
| CN110024832A (en) * | 2019-03-11 | 2019-07-19 | 潍坊职业学院 | A kind of low fat and sugar cake and preparation method thereof |
| CN110896977A (en) * | 2019-12-02 | 2020-03-24 | 黄家栋 | Cake premixed flour, frozen cake paste, making method of frozen cake paste and cake making method |
| CN111165533A (en) * | 2019-12-23 | 2020-05-19 | 福建耘福食品有限公司 | Method for making birthday cake blank |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111670932A (en) | 2020-09-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2538400C2 (en) | Gluten-free confectionery flour product manufacture method | |
| CN111670932B (en) | Frozen and ironed chiffon cake embryo and preparation method thereof | |
| KR20090017731A (en) | Breads using rice powder and method of manufacturing thereof | |
| US10701944B2 (en) | Method of producing frozen dough for bread containing filling and method of producing cream-filled bread by employing the frozen dough | |
| CN110973204A (en) | Original flavor toast added with fructo-oligosaccharide and preparation method thereof | |
| CN110999937A (en) | Original flavor toast added with galactooligosaccharide and preparation method thereof | |
| CN111202118A (en) | Lactic acid flavored pocket bread and preparation method thereof | |
| RU2529060C1 (en) | Sugar cookie preparation composition | |
| KR101930636B1 (en) | Frozen dumplings eatable instantly without cooking | |
| US3946120A (en) | High protein bread substitute and method for preparing same | |
| KR101037911B1 (en) | Breads using berley powder and method of manufacturing thereof | |
| KR20150068606A (en) | A premix composition for corn dog using powdered egg white, a corn dog prepared by using the same and a method for preparing the corn dog | |
| KR101057596B1 (en) | Fermented rice paste, rice cream, rice cake and its product method | |
| RU2285417C1 (en) | Formulation for production of flour confectionary | |
| RU2337550C1 (en) | Composition for manufacturing flour confectionery for dietary nutrition | |
| RU2793815C1 (en) | Method for producing frozen semi-finished short paste | |
| KR20140079567A (en) | A premix composition for foam type cake using powdered egg white, a foam type cake prepared by using the same and a method for preparing the foam type cake | |
| CN111887294A (en) | Low-water-life long-shelf-life ultrahigh-oil baking-resistant cassidata sauce and preparation method thereof | |
| KR100470077B1 (en) | Method for manufacturing for frozen dough using trehalose | |
| CN114568473A (en) | Water-blocking snack block, preparation method and application thereof, and liquid food | |
| RU2817828C1 (en) | Method for production of baguette from frozen yeast semi-finished product | |
| KR100947349B1 (en) | Method for manufacturing kneading for walnut cake using barley and kneading for walnut cake thereby | |
| KR101576764B1 (en) | Production method of bread using flour of Waxy barley | |
| CN112715741B (en) | Crisp cone, frozen drink and preparation method | |
| RU2821908C1 (en) | Method for production of gluten-free shortbread cookies |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |