CN101185456A

CN101185456A - Xanthan gum cake and preparation method thereof

Info

Publication number: CN101185456A
Application number: CNA2007101154327A
Authority: CN
Inventors: 郭英熙; 肖勇; 薄文文; 王峰
Original assignee: Shandong Fufeng Biology Science & Technology Development Co Ltd
Current assignee: Shandong Fufeng Biology Science & Technology Development Co Ltd
Priority date: 2007-12-24
Filing date: 2007-12-24
Publication date: 2008-05-28

Abstract

The invention discloses a xanthan gum cake and a production method thereof. The invention uses flour, eggs, cane sugar, water, the xanthan gum, baking powder, cake oil and vegetable oil as raw materials and is prepared by going through the processes of beating the eggs, making paste, molding, roasting and mold unloading. As the cake prepared by the invention has the xanthan gum, the cake has impact structure, large water content, good forming, good bulkiness, soft mouth feeling without pasting on the mouth and is nutritious and sanitary, and production technique is reasonable.

Description

A kind of Xanthan gum cake and preparation method thereof

Technical field: the invention belongs to the xanthans applied technical field, relate to a kind of cake of producing with xanthans and preparation method thereof.

Background technology: cake is all good traditional foods of a kind of color, smell and taste, has certain nutrient value, and is normally sweet, makes easily excellent taste.At present, in the common various cake, major part is all made " spongecake " by flour and egg.Its main material comprises that flour, sweetener (normally sucrose), binder (generally are eggs, the vegetarian can replace with gluten and starch), butter (generally is butter or margarine, the cake of low-fat content replaces with inspissated juice usually), liquid (milk, water or fruit juice), essence and leavening (for example yeast or yeast powder).Normally make, but the duration and degree of heating of baking be difficult for to grasp, and the time is long, program is complicated in the mode of baking, useless worker, time-consuming, energy consumption is high, cost of manufacture is high.

Xanthans is the flowable powder of a kind of white or light beige, is to collect thickening, suspension, emulsification in the world at present, be stable at the biogum that the best performance of one is got over.Xanthans is tasteless, odorless, nontoxic, edible safety, soluble in water, therefore very extensive in Applications in Food Industry, can be used as desirable thickener, emulsifying agent, suspending agent, antistaling agent and forming agent, in particular for baking food such as cake, can improve bake with storage process in retentiveness and the soft and smooth property of taste, make food have more superior conformality and longer shelf-life.

Summary of the invention: the purpose of this invention is to provide a kind of cake of producing with xanthans and preparation method thereof.

To achieve these goals, Xanthan gum cake of the present invention is that raw material is formulated with flour, egg, sucrose, water, xanthans, baking powder, cake oil and vegetable oil, and its raw material components and proportioning are: flour 170.66g, xanthans 0.34g, egg 200g, sucrose 143g, baking powder 2.0g, cake oil 8g, water 80ml, vegetable oil 5-8ml;

The preparation method of Xanthan gum cake of the present invention, its processing step is as follows:

1) beat eggs: at first egg is opened, poured in the egg-whisk, add sucrose, beat to sucrose and dissolve fully, this moment, the egg foam volume can reach about three times of original volume;

2) paste producing: under the state of slowly beating, flour, cake oil, baking powder are added in the egg slurry gradually, beat furnishing then fast and stick with paste, during the whipping moisture is added for three times, when treating that flour does not have caking, slowly beat again, and the adding vegetable oil, be stirred to fully and merge;

3) moulding: will bake mould earlier and put into the baking box oven dry, and take out then and brush vegetable oil, and add batter again;

4) baking: after injecting batter, roasting mould is put into the baking box that is heated to 160 ℃ in advance, baking 40min;

5) demoulding: after baking finishes, will bake mould and take out and take out cake it is cooled off naturally.

Xanthans makes that structure is tight to the cake that the present invention makes owing to containing, water content is big, forming, and bulkiness is good, mouthfeel is soft does not eke out a living, and nutrition health, production technology are reasonable.

The specific embodiment: Xanthan gum cake of the present invention, press following raw material components and proportion ingredient:

Flour 170.66g, xanthans 0.34g, egg 200g, sucrose 143g, baking powder 2.0g, cake oil 8g, water 80ml, vegetable oil 5-8ml; Its step of preparation process is as follows:

1) beats eggs: egg is opened, poured in the egg-whisk, add sucrose, beat to sucrose and dissolve fully;

Claims

1. Xanthan gum cake, it with flour, egg, sucrose, water, xanthans, baking powder, cake oil and vegetable oil be raw material through beat eggs, paste producing, moulding, baking, stripping process be prepared from, and it is characterized in that its raw material components and proportioning are: flour 170.66g, xanthans 0.34g, egg 200g, sucrose 143g, baking powder 2.0g, cake oil 8g, water 80ml, vegetable oil 5-8ml.

2. according to the preparation method of the described Xanthan gum cake of claim, it is characterized in that its processing step is as follows:

1) beats eggs: at first egg is opened, poured in the egg-whisk, add sucrose, beat to sucrose and dissolve fully;

2) paste producing: under the state of slowly beating, flour, cake oil, baking powder are added in the egg slurry gradually, beat furnishing then fast and stick with paste, during the whipping moisture is added for three times, when treating that flour does not have caking, slowly beat again, and the adding vegetable oil, be stirred to finance and closed;