CN103548936A - Premixed coffee chiffon cake flour - Google Patents
Premixed coffee chiffon cake flour Download PDFInfo
- Publication number
- CN103548936A CN103548936A CN201310543713.8A CN201310543713A CN103548936A CN 103548936 A CN103548936 A CN 103548936A CN 201310543713 A CN201310543713 A CN 201310543713A CN 103548936 A CN103548936 A CN 103548936A
- Authority
- CN
- China
- Prior art keywords
- cake
- parts
- coffee
- powder
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 35
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 229920000881 Modified starch Polymers 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 8
- 235000021539 instant coffee Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 102000002322 Egg Proteins Human genes 0.000 abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 abstract description 6
- 235000013601 eggs Nutrition 0.000 abstract description 4
- 238000003756 stirring Methods 0.000 abstract description 4
- 240000008415 Lactuca sativa Species 0.000 abstract description 3
- 238000001746 injection moulding Methods 0.000 abstract description 3
- 235000012045 salad Nutrition 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 238000005187 foaming Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000021119 whey protein Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical group CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 5
- 235000014103 egg white Nutrition 0.000 description 5
- 210000000969 egg white Anatomy 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000005303 weighing Methods 0.000 description 3
- 239000006260 foam Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000000295 fuel oil Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses premixed coffee chiffon cake flour, which consists of the following components in part by weight: 40 to 50 parts of low-gluten flour, 30 to 40 parts of white granulated sugar, 8 to 12 parts of egg yolk powder, 5 to 10 parts of instant coffee powder, 3 to 5 parts of whey protein concentrate, 2 to 3 parts of pre-gelatinized starch, 1 to 2 parts of baking powder, 0.5 to 1 part of edible salt and 0.1 to 0.3 part of citric acid. When the premixed coffee chiffon cake flour is used for making a coffee chiffon cake, a delicious cake can be simply, conveniently and quickly made only by uniformly mixing the premixed coffee chiffon cake flour, a fixed amount of whole egg liquid, a fixed amount of salad oil and a fixed amount of water and performing stirring, foaming, injection-molding and baking, so that a cake making flow is simplified, technical requirements are lowered, and great convenience is brought to the cake making of a household.
Description
Technical field
The invention belongs to food processing field, relate to cake, relate in particular to a kind of coffee chiffon cake premixed powder.
Background technology
Cake be a class to take flour, sucrose, egg, cream, milk powder etc. be primary raw material, the soft food of making through baking.Its multiple tastes, is of high nutritive value.According to cake materials and manufacture craft, cake can be divided into spongecake, heavy oil cake and chiffon cake.
In recent years, along with improving constantly of people's living standard, cake has progressed into people's diet.In some big and medium-sized cities, cake, bread have become the daily-consumption food items of more and more many families.And along with progressively universal in ordinary people family of the continuous enhancing of people's Consciousness of food security and small household appliances (eggbeater, electric oven etc.), the situation of family's self-control cake is more and more many, in order to meet the market demand of ever-increasing family self-control cake, a kind of novel, raw-food material---cake premixed powder arises at the historic moment easily and efficiently.The exploitation of cake premixed powder, application have significantly reduced professional, the technical and mortality of cake production.
Summary of the invention
The object of the present invention is to provide a kind of coffee chiffon cake premixed powder, simple, convenient, fast while making coffee chiffon cake with it, only cake premix powder need be mixed with quantitative egg pulp, salad oil and water, stir, dismiss, injection molding, baking can produce delicious cake, simplified cake production flow process, having reduced specification requirement ，Wei family cake production brings great convenience.
A chiffon cake premixed powder, its weight portion is composed as follows: Self-raising flour 40～50, white granulated sugar 30～40, yolk powder 8～12, instant coffee powder 5～10, WPC 3～5, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1, citric acid 0.1～0.3.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 80 mesh sieves;
Described pre-gelatinized starch is potato pre-gelatinized starch.
Preparation method: Self-raising flour, white granulated sugar, yolk powder, instant coffee powder, WPC, pre-gelatinized starch, baking powder, edible salt, citric acid are pressed after formula rate weighing, mix.
Cake mouthfeel is soft is because it contains more gas, determines that it is egg white that cake is held the main component of gas ability.Because egg white itself is meta-alkalescence, the pH value of egg white solution is conventionally in 7.5 left and right, and egg white is only under the slant acidity environment of pH value 4.5～5, could form bulk, stable foam state, so added a small amount of citric acid in formula, be used for regulating acidity, be beneficial to egg white and dismiss, and guarantee foam stabilization, lasting, make the coffee chiffon cake of baking molding more soft good to eat.
A kind of using method of coffee chiffon cake premixed powder:
baking box preheating: first by oven heat to 180 ℃ left and right, preheating 10 minutes;
Raw material proportioning (weight portion): coffee chiffon cake premixed powder 100, egg pulp 60, water 30, salad oil 20.
After will above-mentioned raw materials weighing, join together in eggbeater, agitation as appropriate, makes that various raw materials are wetting to be mixed, and stirring at low speed 2 minutes, then high-speed stirred, dismiss to 2 times of left and right of original volume, the batter on chamber wall is scraped, then stirring at low speed 1 minute, make cake batter.
(3) injection molding baking: using piping bag or little spoon that batter is injected to resistance to roasting cake dixie cup to 8 minute expires.With 180 ℃-185, toast 15～20 minutes.
(4) take out, cooling.
Four, specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
Self-raising flour 45, white granulated sugar 35, yolk powder 10, instant coffee powder 8, WPC 4, pre-gelatinized starch 2.5, baking powder 1.5, edible salt 0.8, citric acid 0.2.
Preparation method: Self-raising flour, white granulated sugar, yolk powder, instant coffee powder, WPC, pre-gelatinized starch, baking powder, edible salt, citric acid are pressed after formula rate weighing, mix.
Embodiment 2
Raw material proportioning (weight portion)
Self-raising flour 40, white granulated sugar 30, yolk powder 8, instant coffee powder 5, WPC 3, pre-gelatinized starch 2, baking powder 1, edible salt 0.5, citric acid 0.1.
Preparation method: with embodiment 1.
Embodiment 3
Raw material proportioning (weight portion)
Self-raising flour 50, white granulated sugar 40, yolk powder 12, instant coffee powder 10, WPC 5, pre-gelatinized starch 3, baking powder 2, edible salt 1, citric acid 0.3.
Preparation method: with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (1)
1. a coffee chiffon cake premixed powder, its weight portion is composed as follows: Self-raising flour 40～50, white granulated sugar 30～40, yolk powder 8～12, instant coffee powder 5～10, WPC 3～5, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1, citric acid 0.1～0.3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310543713.8A CN103548936A (en) | 2013-11-06 | 2013-11-06 | Premixed coffee chiffon cake flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310543713.8A CN103548936A (en) | 2013-11-06 | 2013-11-06 | Premixed coffee chiffon cake flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103548936A true CN103548936A (en) | 2014-02-05 |
Family
ID=50003442
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310543713.8A Pending CN103548936A (en) | 2013-11-06 | 2013-11-06 | Premixed coffee chiffon cake flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103548936A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918759A (en) * | 2014-05-04 | 2014-07-16 | 福仁(福建)食品股份有限公司 | Preparation method of coffee layer cake |
| CN104351303A (en) * | 2014-11-27 | 2015-02-18 | 周茂伟 | Formula and making method for coffee chiffon cakes |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1510993A (en) * | 2001-05-01 | 2004-07-07 | ���¿��ֹ�˾ | Use of erythritol and D-tagatose in zero- or low-calorie beverages and foods |
| CN101669534A (en) * | 2009-10-15 | 2010-03-17 | 甜蜜风情饮食文化传播（北京）有限公司 | Formula of donut, preparation process thereof and donut |
| CN101697746A (en) * | 2006-12-19 | 2010-04-28 | 刘秀英 | Chocolate-coffee cake |
| 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 |
| CN103371202A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour |
-
2013
- 2013-11-06 CN CN201310543713.8A patent/CN103548936A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1510993A (en) * | 2001-05-01 | 2004-07-07 | ���¿��ֹ�˾ | Use of erythritol and D-tagatose in zero- or low-calorie beverages and foods |
| CN101697746A (en) * | 2006-12-19 | 2010-04-28 | 刘秀英 | Chocolate-coffee cake |
| CN101669534A (en) * | 2009-10-15 | 2010-03-17 | 甜蜜风情饮食文化传播（北京）有限公司 | Formula of donut, preparation process thereof and donut |
| 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 |
| CN103371202A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour |
Non-Patent Citations (2)
| Title |
|---|
| 焦学瞬: "《天然食品乳化剂和乳状液—组成、性质、制备、加工与应用》", 30 September 1999, article "蛋糕中蛋黄的作用", pages: 58-59 * |
| 郭本恒: "《现代乳品加工学》", 30 June 2001, article "乳清蛋白的性能及其应用", pages: 297-299 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918759A (en) * | 2014-05-04 | 2014-07-16 | 福仁(福建)食品股份有限公司 | Preparation method of coffee layer cake |
| CN104351303A (en) * | 2014-11-27 | 2015-02-18 | 周茂伟 | Formula and making method for coffee chiffon cakes |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |