CN112120055A - Fresh milk cake without pigment and essence and its preparation method - Google Patents
Fresh milk cake without pigment and essence and its preparation method Download PDFInfo
- Publication number
- CN112120055A CN112120055A CN202011040513.7A CN202011040513A CN112120055A CN 112120055 A CN112120055 A CN 112120055A CN 202011040513 A CN202011040513 A CN 202011040513A CN 112120055 A CN112120055 A CN 112120055A
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- Prior art keywords
- fresh milk
- fresh
- biscuit
- minutes
- oil
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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
- A21D2/34—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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a fresh milk cake without pigment and essence and a preparation method thereof, wherein the fresh milk cake comprises the following components in percentage by weight: 61.2% of wheat flour, 12.2% of pasteurized milk, 12% of white granulated sugar, 10.27% of edible vegetable oil, 2.01% of yeast, 1.02% of trehalose, 0.3% of edible salt and 1% of food bulking agent; the preparation method comprises the steps of primary dough kneading, fermentation, secondary dough kneading, baking, oil spraying, cooling and packaging in sequence to obtain a finished product. The fresh milk cake prepared by the invention not only ensures healthy enjoyment for eaters, but also provides rich nutrient components, the finished product is regular in shape, has no special shape, and tastes Penghuo abienol.
Description
Technical Field
The invention relates to the field of food, in particular to a fresh dairy cake without pigment and essence and a preparation method thereof.
Background
At present, the ingredients of the fresh milk biscuits sold in the market are all added with essence and pigment, so that the products are bright and delicious but are not beneficial to health of eaters, and drinking water is added in the preparation process to knead the dough, so that the nutritional ingredients are insufficient.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the fresh milk cake without pigment and essence addition and the preparation method thereof, which not only ensure healthy enjoyment of eaters, but also provide rich nutrient components, and the finished product has regular shape, no special shape and taste of Penghuochun.
The technical scheme provided by the invention for solving the technical problems is as follows:
on one hand, the invention provides a fresh milk biscuit without pigment and essence, which comprises the following components in percentage by weight: 61.2% of wheat flour, 12.2% of pasteurized milk, 12% of white granulated sugar, 10.27% of edible vegetable oil, 2.01% of yeast, 1.02% of trehalose, 0.3% of edible salt and 1% of food bulking agent.
Further, the food expanding agent consists of ammonium bicarbonate, sodium bicarbonate and sodium metabisulfite.
Further, in the food expanding agent, the ammonium bicarbonate accounts for 60%, the sodium bicarbonate accounts for 30% and the sodium metabisulfite accounts for 10% in parts by weight.
On the other hand, the invention provides a preparation method of the fresh dairy cake without pigment and essence, which comprises the following steps:
s1, primary dough mixing: taking the yeast to be dissolved in the pasteurized milk at the temperature of 80 ℃, and then adding the wheat flour to be stirred for 12 minutes to obtain smooth batter;
s2, fermentation: fermenting the smooth batter for 5 hours in a temperature environment of 28 ℃ and a humidity environment of 70% or 80% to obtain fermented batter;
s3, secondary kneading: adding the edible vegetable oil, the white granulated sugar, the salt and the food leavening agent into the fermented batter, stirring for 15 minutes, and standing for 30 minutes to obtain dough;
s4, baking: dividing the dough into a plurality of biscuit blanks under the temperature environment of 200 ℃ in a first area, 230 ℃ in a second area, 230 ℃ in a third area and 200 ℃ in a fourth area, and then putting the biscuit blanks into an oven to be baked for 5 minutes and taken out of the oven to obtain the fresh milk biscuits;
s5, oil injection: after the fresh milk biscuits are discharged from the furnace, the fresh milk biscuits enter an oil spraying machine to be uniformly sprayed with oil;
s6, cooling and packaging: cooling the fresh milk biscuits subjected to oil injection to below 10 ℃ and packaging to obtain finished products.
Further, in S4, each of the biscuit pieces is placed in an oven for baking within two minutes.
Further, in S6, the oil-sprayed fresh milk cookies are cooled to below 10 ℃ by an indoor cooling line 30 meters long.
The invention has the beneficial effects that:
1. the pasteurized milk-flour noodle does not contain drinking water, not only ensures healthy enjoyment for eaters, but also provides rich nutrient components and is easy to be absorbed by human bodies.
2. In the preparation process, dough kneading is carried out twice, fermentation is carried out between the two dough kneading steps, the dough components are promoted to be uniformly mixed and fully fermented for pinking, and then the finished product obtained through the subsequent preparation steps of baking and the like is regular in shape, has no special shape and tastes pinking abienol.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
A fresh milk biscuit without pigment and essence is composed of the following components by weight percent: 61.2% of wheat flour, 12.2% of pasteurized milk, 12% of white granulated sugar, 10.27% of edible vegetable oil, 2.01% of yeast, 1.02% of trehalose, 0.3% of edible salt and 1% of food bulking agent.
Specifically, in order to improve the swelling taste of the fresh milk cake, the food swelling agent is composed of ammonium bicarbonate, sodium bicarbonate and sodium metabisulfite.
Preferably, in order to improve the pensong taste of the fresh milk cake and ensure the healthy enjoyment of eaters, the food bulking agent comprises 60% of ammonium bicarbonate, 30% of sodium bicarbonate and 10% of sodium metabisulfite in parts by weight.
The preparation method of the fresh dairy cake without pigments and essences comprises the following steps:
s1, primary dough mixing: taking the yeast to be dissolved in the pasteurized milk at the temperature of 80 ℃, and then adding the wheat flour to be stirred for 12 minutes to obtain smooth batter;
s2, fermentation: fermenting the smooth batter for 5 hours in a temperature environment of 28 ℃ and a humidity environment of 70% or 80% to obtain fermented batter;
s3, secondary kneading: adding the edible vegetable oil, the white granulated sugar, the salt and the food leavening agent into the fermented batter, stirring for 15 minutes, and standing for 30 minutes to obtain dough;
s4, baking: dividing the dough into a plurality of biscuit blanks under the temperature environment of 200 ℃ in a first area, 230 ℃ in a second area, 230 ℃ in a third area and 200 ℃ in a fourth area, and then putting the biscuit blanks into an oven to be baked for 5 minutes and taken out of the oven to obtain the fresh milk biscuits;
s5, oil injection: after the fresh milk biscuits are discharged from the furnace, the fresh milk biscuits enter an oil spraying machine to be uniformly sprayed with oil;
s6, cooling and packaging: cooling the fresh milk biscuits subjected to oil injection to below 10 ℃ and packaging to obtain finished products.
Specifically, in order to prevent the cake blanks from being defoamed due to long-time exposure to air, in step S4, each cake blank is placed into an oven for baking within two minutes, so as to ensure the product yield and the fluffy taste thereof.
Specifically, in order to ensure sufficient cooling of the oil-sprayed fresh milk biscuits, in S6, the oil-sprayed fresh milk biscuits were cooled to below 10 ℃ through an indoor cooling line 30 meters long.
The fresh milk cake prepared by the embodiment has no pigment and essence, adopts pasteurized milk dough, does not contain drinking water, not only ensures healthy enjoyment for eaters, but also provides rich nutrient components, is easy to absorb by human bodies, has regular finished product shape without special shape, and tastes Penghuo abienol.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (6)
1. A fresh milk pancake without pigment and essence is characterized by comprising the following components in percentage by weight: 61.2% of wheat flour, 12.2% of pasteurized milk, 12% of white granulated sugar, 10.27% of edible vegetable oil, 2.01% of yeast, 1.02% of trehalose, 0.3% of edible salt and 1% of food bulking agent.
2. The fresh dairy patty without pigments and flavors according to claim 1, wherein: the food expanding agent consists of ammonium bicarbonate, sodium bicarbonate and sodium metabisulfite.
3. The fresh dairy patty without pigments and flavors according to claim 2, wherein: the food expanding agent comprises, by weight, 60% of ammonium bicarbonate, 30% of sodium bicarbonate and 10% of sodium metabisulfite.
4. A method for preparing a fresh dairy biscuit without colour and flavour additions as claimed in any of claims 1 to 3, characterised in that it comprises the following steps:
s1, primary dough mixing: taking the yeast to be dissolved in the pasteurized milk at the temperature of 80 ℃, and then adding the wheat flour to be stirred for 12 minutes to obtain smooth batter;
s2, fermentation: fermenting the smooth batter for 5 hours in a temperature environment of 28 ℃ and a humidity environment of 70% or 80% to obtain fermented batter;
s3, secondary kneading: adding the edible vegetable oil, the white granulated sugar, the salt and the food leavening agent into the fermented batter, stirring for 15 minutes, and standing for 30 minutes to obtain dough;
s4, baking: dividing the dough into a plurality of biscuit blanks under the temperature environment of 200 ℃ in a first area, 230 ℃ in a second area, 230 ℃ in a third area and 200 ℃ in a fourth area, and then putting the biscuit blanks into an oven to be baked for 5 minutes and taken out of the oven to obtain the fresh milk biscuits;
s5, oil injection: after the fresh milk biscuits are discharged from the furnace, the fresh milk biscuits enter an oil spraying machine to be uniformly sprayed with oil;
s6, cooling and packaging: cooling the fresh milk biscuits subjected to oil injection to below 10 ℃ and packaging to obtain finished products.
5. The method for preparing a fresh dairy pancake without pigments and essences according to claim 4, wherein in S4, each of the biscuit pieces is baked in an oven within two minutes.
6. The method for preparing a fresh milk biscuit without pigment and essence addition according to claim 4, wherein in S6, the fresh milk biscuit after oil spraying is cooled to below 10 ℃ through an indoor cooling line with the length of 30 meters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011040513.7A CN112120055A (en) | 2020-09-28 | 2020-09-28 | Fresh milk cake without pigment and essence and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011040513.7A CN112120055A (en) | 2020-09-28 | 2020-09-28 | Fresh milk cake without pigment and essence and its preparation method |
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| Publication Number | Publication Date |
|---|---|
| CN112120055A true CN112120055A (en) | 2020-12-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011040513.7A Pending CN112120055A (en) | 2020-09-28 | 2020-09-28 | Fresh milk cake without pigment and essence and its preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113994994A (en) * | 2021-10-27 | 2022-02-01 | 陕西陕富面业有限责任公司 | Goat milk wheat germ biscuit and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR702511A (en) * | 1927-12-07 | 1931-04-10 | Novel food in biscuit form and method of manufacture | |
| RU2210264C1 (en) * | 2002-10-08 | 2003-08-20 | Геута Вадим Сергеевич | Meat and rice stuffed pancakes "po-klinsky" and method for producing the same |
| CN110012999A (en) * | 2019-05-06 | 2019-07-16 | 广东新盟食品有限公司 | A kind of anhydrous fresh milk large flat bread and preparation method thereof full of nutrition |
| CN110063351A (en) * | 2019-06-02 | 2019-07-30 | 青海圣和源土特产有限公司 | A kind of formula and technique of highland barley Poria cocos biscuit |
-
2020
- 2020-09-28 CN CN202011040513.7A patent/CN112120055A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR702511A (en) * | 1927-12-07 | 1931-04-10 | Novel food in biscuit form and method of manufacture | |
| RU2210264C1 (en) * | 2002-10-08 | 2003-08-20 | Геута Вадим Сергеевич | Meat and rice stuffed pancakes "po-klinsky" and method for producing the same |
| CN110012999A (en) * | 2019-05-06 | 2019-07-16 | 广东新盟食品有限公司 | A kind of anhydrous fresh milk large flat bread and preparation method thereof full of nutrition |
| CN110063351A (en) * | 2019-06-02 | 2019-07-30 | 青海圣和源土特产有限公司 | A kind of formula and technique of highland barley Poria cocos biscuit |
Non-Patent Citations (1)
| Title |
|---|
| 李道龙: "制作薄饼的工艺技术(下)" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113994994A (en) * | 2021-10-27 | 2022-02-01 | 陕西陕富面业有限责任公司 | Goat milk wheat germ biscuit and preparation method thereof |
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