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CN-122004276-A - Batch production process of high-quality butter cakes

CN122004276ACN 122004276 ACN122004276 ACN 122004276ACN-122004276-A

Abstract

The application relates to the field of food processing, in particular to a mass production process of high-quality butter cakes. The method comprises the steps of 1) weighing cake powder, raw powder A, hydroxypropyl starch, baking powder and essence, uniformly mixing to obtain a yolk premix A, weighing water, corn oil, carotene and sorbitol, uniformly mixing to obtain a yolk premix B, 2) mixing the yolk premix B with butter, heating to melt the butter, keeping the temperature at 90 ℃ or more, transferring to a yolk stirring cylinder with the temperature at 80 ℃ or less, stirring, adding the yolk premix A, uniformly stirring, adding yolk liquid and whole egg liquid, uniformly stirring, controlling the whole process time of the step 2) to be less than or equal to 20min, obtaining a yolk material, 3) stirring the yolk material and the yolk material, injecting the yolk material into a plurality of cake moulds, obtaining a plurality of yolk cake embryos, 4) baking the yolk cake embryos, and performing post treatment to obtain the butter cakes, wherein the high-quality butter cakes are obtained through the mass production process.

Inventors

  • ZHANG YI
  • LI XIAOGANG
  • LUO CHUAN
  • ZHANG SHENGHAO

Assignees

  • 广东粤点芝星食品有限公司

Dates

Publication Date
20260512
Application Date
20260328

Claims (8)

  1. 1. The mass production process of the high-quality butter cake is characterized by comprising the following steps of: 1) Weighing cake powder, raw powder A, hydroxypropyl starch, baking powder and essence, mixing to obtain yolk premix A, weighing water, corn oil, carotene and sorbitol, mixing to obtain yolk premix B, cutting butter into small pieces to obtain small pieces; 2) Mixing the yolk premix B with butter, heating to melt the butter, keeping the temperature at 90 ℃ or higher, transferring to a yolk stirring cylinder with the temperature at 80 ℃ or lower, adding the yolk premix A in a stirring state, uniformly stirring, adding yolk liquid and whole egg liquid, uniformly stirring, and controlling the whole process time of the step 2) to be 20min or lower to obtain the butter yolk; 3) Stirring the butter yolk material and the egg white premix at the rotating speed of 220-240r/min for less than or equal to 360s, pumping the mixture at the flow rate of 100-105g/L, and injecting the mixture into a plurality of cake moulds at the pressure of less than or equal to 1.0bar to obtain a plurality of butter cake embryos; 4) Baking the butter cake embryo, and performing post-treatment to obtain the butter cake.
  2. 2. The mass production process of high quality butter cake according to claim 1, characterized in that the protein premix is obtained by the following method: Weighing fine granulated sugar, crystalline trehalose, tower powder, raw powder B and iodized salt, uniformly mixing to obtain a premix A, adding part of protein liquid into a stirring device, adding a pre-stirring material A, adding the rest of protein liquid, and continuously and uniformly stirring to obtain a protein premix for later use.
  3. 3. The mass production process of the high-quality butter cake according to claim 2, wherein the weight parts of the fine granulated sugar, the crystal trehalose, the tata powder, the raw powder B, the iodized salt and the protein liquid in the protein premix are 45563 +/-50 parts, 1620+/-20 parts, 1012.5+/-20 parts, 2025+/-20 parts, 1012.5+/-20 parts and 91125 +/-50 parts respectively.
  4. 4. The process for mass production of high-quality butter cakes according to claim 1, wherein the baking process of the butter cakes comprises an upper firing stage and a lower firing stage, wherein the upper firing stage comprises a first region less than or equal to 160 ℃, a second region less than or equal to 180 ℃ and a third region less than or equal to 185 ℃, and the lower firing stage comprises a first region less than or equal to 150 ℃, a second region less than or equal to 150 ℃ and a third region less than or equal to 170 ℃.
  5. 5. The process for mass production of high-quality butter cakes according to claim 1, wherein in the step 1), the weight parts of cake powder, raw powder A, baking powder, hydroxypropyl starch and essence in the yolk premix A are 38475+/-50 parts, 2430+/-20 parts, 405+/-5 parts, 1620+/-20 parts and 810+/-10 parts respectively; The weight parts of water, corn oil, carotene and sorbitol in the yolk premix B are 20250+/-50 parts, 14175+/-50 parts, 61+/-2 parts and 1620+/-20 parts respectively.
  6. 6. The process for mass production of high-quality butter cakes according to claim 1, wherein the yolk premix B in the step 1) further comprises 510+/-10 parts by weight of a synergist, and the synergist is one or more of colloidal microcrystalline cellulose, sodium caseinate and propylene glycol alginate.
  7. 7. The mass production process of high-quality butter cake of claim 6, wherein said synergist comprises colloidal microcrystalline cellulose, sodium caseinate and propylene glycol alginate in a weight ratio of (0.5-1): 1-2): 0.3.
  8. 8. The process for mass production of high-quality butter cakes according to claim 1, wherein the parts by weight of the whole egg liquid, the egg yolk liquid and the butter in the step 2) are 4050+/-20 parts, 40500+/-50 parts and 6075+/-20 parts respectively.

Description

Batch production process of high-quality butter cakes Technical Field The application relates to the field of food processing, in particular to a mass production process of high-quality butter cakes. Background In the field of food processing, with the continuous improvement of the living standard of people in recent years, consumers have increasingly stringent requirements on the quality and taste of baked foods. The butter cake has an important position in the market by virtue of the rich and mellow flavor and the fine and smooth and dense taste, and is deeply favored by consumers. Along with the continuous and rapid increase of market demands, the realization of mass production of high-quality butter cakes has become a key direction for promoting the development of the food processing industry. The mass production of the high-quality butter cake can meet the increasing demands of consumers and bring remarkable economic benefits to enterprises. Through large-scale production, the production efficiency can be improved, the production cost can be reduced, and enterprises can take the dominant position in strong market competition. Meanwhile, the stable product quality is also beneficial to improving the brand image and market competitiveness of enterprises and promoting the healthy development of the whole industry. In the butter cake production process, a series of specific steps are usually adopted to ensure the quality of the product. Firstly, the butter is heated and dissolved to be in a liquid state, so that the butter is convenient to be fully mixed with other raw materials later. The dissolved butter is then mixed with flour, egg white, etc. materials to form a uniform cake mix. The mixed cake materials can be conveyed to the filling and sealing device, and stirring operation is carried out in the filling and sealing device, so that all components are fully fused, and uniformity of the cake materials is guaranteed. Subsequently, cake mix is poured into each mold according to a predetermined weight. In the production process, the potting amount of each die is set in advance, the weight of the cake baked finally is expected to meet a certain standard range, and the key quality indexes such as hardness, elasticity and chewiness are balanced, so that the consistency of the product quality is ensured. However, in actual production operations, there are still some problems that are difficult to solve in spite of these conventional production means. After the key link of baking, the products in the same batch have obvious imbalance phenomenon in weight and quality characteristics. Not only does the weight of a portion of the cake deviate from the predetermined range, but it is also difficult to achieve a balance in terms of hardness, elasticity, chewiness, etc. For example, some cakes are too light and too soft, too hard, and not have a firm mouthfeel when chewed, while others are too hard and too elastic. This quality imbalance seriously affects the consumer's eating experience, making the cake uneven in appearance, mouthfeel and texture. Meanwhile, the method brings a plurality of adverse effects to production enterprises, and today with increasingly competitive market, products with unstable quality are difficult to obtain trust and loyalty of consumers, so that brand image and market competitiveness of the enterprises are affected. In addition, a large number of unqualified products in the production process can cause waste of raw materials and increase of production cost, and economic benefits of enterprises are reduced. Disclosure of Invention The application aims to overcome the technical problems and provides a mass production process of high-quality butter cakes. A mass production process of high-quality butter cakes is prepared by the following steps: 1) Weighing cake powder, raw powder A, hydroxypropyl starch, baking powder and essence, mixing to obtain yolk premix A, weighing water, soybean oil, carotene and sorbitol, mixing to obtain yolk premix B, cutting butter into small pieces to obtain small pieces; 2) Mixing the yolk premix B with butter, heating to melt the butter, keeping the temperature at 90 ℃ or higher, transferring to a yolk stirring cylinder with the temperature at 80 ℃ or lower, adding the yolk premix A in a stirring state, uniformly stirring, adding yolk liquid and whole egg liquid, uniformly stirring, and controlling the whole process time of the step 2) to be 20min or lower to obtain the butter yolk; 3) Stirring the butter yolk material and the egg white premix at the rotating speed of 220-240r/min for less than or equal to 360s, pumping the mixture at the flow rate of 100-105g/L, and injecting the mixture into a plurality of cake moulds at the pressure of less than or equal to 1.0bar to obtain a plurality of butter cake embryos; 4) Baking the butter cake embryo, and performing post-treatment to obtain the butter cake. The method comprises the steps of mixing a yolk premix B an