CN101999431B - Method for making microwavable high-moisture cake and cake made by same - Google Patents
Method for making microwavable high-moisture cake and cake made by same Download PDFInfo
- Publication number
- CN101999431B CN101999431B CN2010105771568A CN201010577156A CN101999431B CN 101999431 B CN101999431 B CN 101999431B CN 2010105771568 A CN2010105771568 A CN 2010105771568A CN 201010577156 A CN201010577156 A CN 201010577156A CN 101999431 B CN101999431 B CN 101999431B
- Authority
- CN
- China
- Prior art keywords
- cake
- weight portion
- container
- moisture
- preparation
- 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.)
- Expired - Fee Related
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a method for mading microwavable high-moisture cake and cake made by the method. The preparing method of the microwavable high-moisture cake comprises the following steps of: weighting raw materials, processing the raw materials, beating, molding, roasting, packing, and the like. By combining a moisture retaining agent, an emulsifying agent and a preservative, the moisture content of the prepared packing type cake reaches 25.0-26.0 percent, which is furthest higher than the moisture content of a product prepared by the prior art and brings light mouth feel for the cake; the oil content is controlled within 7.5-8.0 percent, which is furthest lower than that of the commercial like product and brings greaseless feel. The prepared cake still can keep stable flavor and quality under an accelerative culture condition of 60 days. The preparing method of the microwavable high-moisture cake has strong operability, is convenient to industrially produce and control and expand a market and generates good economic benefit.
Description
[technical field]
The present invention relates to the bakery processing technique field.More specifically, but the present invention relates to the cake production method of the low grease of a kind of microwave high-moisture.
[background technology]
Cake is a kind of nutritious bakery, and its quality is soft, high resilience, and the tool strong fragrance is prone to digestion, is well received by consumers.Cake can be divided into two types basically: instant type, packaging group.Along with the people in modern rhythm of life is more and more faster, fast food packaging group cake has become the important part of people's daily life consumption, packaging group cake instant, and long shelf-life obtains more and more people's favor.The biscuit that people are used as it breakfast, afternoon tea, food and allay one's hunger at any time.The rapid growth of consumption, the market of packaging group cake are also constantly enlarging, and the huge market exists huge profit margin day by day.Along with people's growth in the living standard has simultaneously had higher requirement to the quality of packaging group cake, requires not only that mouthfeel is good, safe and sanitary, more wants low fat low oily.But packaging group cake ubiquity grease addition in the market too high with phenomenon such as mouthfeel difference, there are problems such as anticorrisive agent adds in violation of rules and regulations in part producer.
The maximum difference of packaging group cake and instant cake is that it has prolonged shelf life well, in long period of time, can keep the quality and the local flavor of cake.Influencing the most important factor of this type of cake shelf-life length is microbial growth, mainly comprises four indexs such as total plate count, coliform, pathogenic bacteria and mold count.This series products mainly takes following method to suppress microbial growth in the market:
One, adds a large amount of greases.Add an amount of grease in the cake and can regulate local flavor.Most of aroma-producing substances are fat-soluble, increase the absorption of grease, have increased the source of fragrance relatively, make food become fragrant good to eat; Grease can also improve cake matter structure, influences the tight ness rating of its inner vein strongly, and affects its final volume to a certain extent; In addition, behind the adding grease, dough is operated easily; Baking back cake structure is loose, has the characteristic of just melt in the mouth, and this is because grease is distributed in the dough with coccoid when stirring; The grease that disperses has been blocked contacting of protein and water; Thereby hindered the expansion of gluten, the gluten bundle shortens, and the cake structure is soft.
Packaging group cake in the market adds a large amount of greases, and more reason but is in order to improve the osmotic pressure of product internal environment, to make microorganism can't keep normal stable state, being difficult to growth.But when suppressing growth of microorganism; But increased the greasy feeling of cake greatly, reduced the nutritive value of cake, and taken in grease in a large number and can cause obesity; Cardiovascular and cerebrovascular disease such as high fat of blood, atherosclerotic also can bring out illness such as cholecystitis, pancreatitis.A large amount of greases that add also make the probability of grease generation hydrolysis, aliphatic acid generation oxidation raise greatly, so the acid value of commercially available back class cake, peroxide value measured value also often exceed standard.The fast food packaging group cake of low grease becomes present consumer topic more and more deeply concerned.
Two, add a large amount of anticorrisive agents.The anticorrisive agent kind that the packaging group cake uses on the current market is single, in order to suppress microbial growth, and a large amount of uses of having to, the anticorrisive agent addition severe overweight of some product.Even some evil mind producers use nonfood grade additives, grievous injury consumer healthy, the composite cake anticorrisive agent of new and effective low toxicity is demanded research and development urgently.
The cake of the low grease of high-moisture is not only soft, mouthfeel is good but also healthy, meets the new demand of people in modern for the packaging group cake.But simultaneously; Increasing of the decline of fat content, moisture causes water activity to raise; Microorganism is prone to growth, and the cake shelf life obviously shortens, and present technology all can not be taken into account the problem of low grease high-moisture of cake and long term storage well; Therefore the inventor has carried out technical research around above problem, and main technical schemes is following:
One, is starting point with " Gao Shui ", makes product guarantee higher moisture, but,, can be declined to a great extent by the water yield that microorganism utilizes so must effectively control the water activity of product for guaranteeing its shelf life.Through the selection of emulsifying agent, at first guarantee to combine effective control of water, and can carry out the change of certain limit with the interpolation of lipid; Next combines the bacteriostasis of particular emulsifier (aliphatic acid and carboxylate thereof); The arrange in pairs or groups selection of emulsifying agent; The emulsifying agent of selecting collocation for use is around the cake system demands such as long, even structure of time and local flavor are comfortable of guaranteeing the quality, following several principles: antibacterial spectrogram is complementary, the just collocation of HLB value, the complementation of hydrophilic radical conformation etc.; The factors such as the characteristic of bringing back to life, emulsifying agent applicable elements, stability and cost of system are investigated in the use of composite emulsifier simultaneously, and the investigation of the characteristic of bringing back to life mainly is conceived to the ability that emulsifying agent and amylose form insoluble compound.
Two, be starting point with efficient " anti-bringing back to life ", carry out the selection and the use of converted starch.Characteristic at first is recrystallized after the gelatinization to starch molecule in wheat flour and the corn flour system; The pre-gelatinized starch of selecting to destroy through high temperature aquation crystal region is a raw material; The starch granules of hydrogen bond disconnection, cellular, no obvious crystalline polamer is scattered in the former system; Hinder the association again between the crystal seed, so anti-aging; Secondly be directed against the pre-gelatinized starch of separate sources; The parameter that is closely related with amylose/amylopectin ratios, amylose poly degree, spike viscosity, swelling ability etc. and the effect of bringing back to life is a leading indicator; With factors such as price and market coverings is less important index, and selecting preparatory gelatinization tapioca is the converted starch that product is suitable for.
[summary of the invention]
[technical problem that will solve]
But the preparation method who the purpose of this invention is to provide the low grease coarse food grain cake of a kind of microwave high-moisture.
[technical scheme]
The present invention realizes through following technical proposals.
But the present invention relates to a kind of preparation method of microwave high-moisture cake.The step of this method is following:
(I) raw material takes by weighing
Accurately take by weighing 100-120 weight portion weak strength flour, 80-100 weight portion corn flour, 1.0-3.0 weight portion yeast, 6.0-8.0 weight portion milk powder, 8.0-10.0 weight portion converted starch and 2.0-4.0 weight portion calcium propionate and put into container A.Take by weighing 155-175 weight portion soft white sugar, 25.0-45.0 weight portion D-sorbite and 3.0-5.0 weight portion salt and put into container B.Take by weighing 0.7-1.3 weight portion potassium sorbate, 1.8-2.4 weight portion propane diols, 0.21-0.27 weight portion Surfhope SE Cosme C 1216 HLB=16 and 0.32-0.40 weight portion dehydro sodium acetate and put into container C.Take by weighing 0.18-0.24 Surfhope SE Cosme C 1216 HLB=1 and 0.32-0.40 weight portion laurate monoglyceride is put into container D.Be placed on egg in the warm water, add liquid detergent and clean, cleaned the back and beaten egg, egg white and yolk are separated.Take by weighing 170-190 weight portion egg white, 65-85 weight portion yolk is put into container E and F respectively.
(II) processing of raw material
In container C, add the 20-40 weight parts water, in container D, add 10-30 weight portion grease, be placed on heating for dissolving in the water-bath then, obtain a kind of aqueous solution and a kind of oil solution respectively.
(III) beat
Be put into the raw material in the container A in the mixer and stir, the raw mix that obtains is poured in the container.
The egg white in container E that obtains the soft white sugar in the container B, D-sorbite, salt and step (I) is put into mixer and is beaten evenly; Add the oil solution that step (II) obtains then, stir, add described raw mix then; Stir again; Be added in the aqueous solution that yolk in container F that step (I) obtains and step (II) obtain then, beat evenly the back and finish to beat, obtain cake and stick with paste.
(IV) dress mould
Described cake is stuck with paste and is manually stirred 3-5 minute froth breaking, the mould of packing into then more slowly.
(V) baking
Put into baking oven to the mould that the cake paste is housed, described cake is stuck with paste at baking temperature 140-180 ℃ and was toasted 18-24 minute down, takes out cake then, is cooled to room temperature.
(VI) packing
From mould, take out the cooling cake, stripping and slicing, encapsulation place a temperature 10-30 ℃ insulating box to store again.
A preferred embodiment of the invention prepares cake of the present invention and uses in the following raw material of weight portion:
8.5-9.5 portion converted starch
2.5-3.5 part calcium propionate
20.0-40.0 part D-sorbite
0.8-1.2 part potassium sorbate
1.9-2.2 part propane diols
0.23-0.25 part Surfhope SE Cosme C 1216 HLB=16
0.34-0.38 part dehydro sodium acetate
0.20-0.22 part Surfhope SE Cosme C 1216 HLB=1
0.34-0.38 part laurate monoglyceride
105-115 part weak strength flour
85-95 part corn flour.
According to another kind of preferred implementation of the present invention, prepare cake of the present invention and use in the following raw material of weight portion:
9.0 portion converted starch
3.0 part calcium propionate
35.0 part D-sorbite
1.0 part potassium sorbate
2.1 part propane diols
0.24 part Surfhope SE Cosme C 1216 HLB=16
0.36 part dehydro sodium acetate
0.21 part Surfhope SE Cosme C 1216 HLB=1
0.36 part laurate monoglyceride
110.0 part weak strength flour
90.0 portion corn flour.
According to another embodiment of the invention, this method step (II) carries out in 70～80 ℃ of hot baths.
According to another embodiment of the invention, described grease is soybean oil, sunflower oil or peanut oil.
Preferably, described grease is soybean oil or peanut oil.
More preferably, described grease is a soybean oil.
According to another embodiment of the invention, in this method step (V), described cake is stuck with paste at baking temperature 140-180 ℃ and was toasted 18-24 minute down.
Preferably, in this method step (V), described cake is stuck with paste at baking temperature 150-160 ℃ and was toasted 20-22 minute down.
The invention still further relates to the cake that adopts preparation method of the present invention to obtain, it is characterized in that said cake water content is that fat content is 7.5-8.0% in said cake gross weight 25.0-26.0%.
Below the present invention will be described in more detail.
(I) raw material takes by weighing
Accurately take by weighing 100-120 weight portion weak strength flour, 80-100 weight portion corn flour, 1.0-3.0 weight portion yeast, 6.0-8.0 weight portion milk powder, 8.0-10.0 weight portion converted starch and 2.0-4.0 weight portion calcium propionate and put into container A.Take by weighing 155-175 weight portion soft white sugar, 25.0-45.0 weight portion D-sorbite and 3.0-5.0 weight portion salt and put into container B.Take by weighing 0.7-1.3 weight portion potassium sorbate, 1.8-2.4 weight portion propane diols, 0.21-0.27 weight portion Surfhope SE Cosme C 1216 HLB=16 and 0.32-0.40 weight portion dehydro sodium acetate and put into container C.Take by weighing 0.18-0.24 Surfhope SE Cosme C 1216 HLB=1 and 0.32-0.40 weight portion laurate monoglyceride is put into container D.Be placed on egg in the warm water, add liquid detergent and clean, cleaned the back and beaten egg, egg white and yolk are separated.Take by weighing 170-190 weight portion egg white, 65-85 weight portion yolk is put into container E and F respectively.
In the present invention, described converted starch is a germplasm structure modifying agent, and the packaging group cake is long storage period; Ageing resistace requires high; In the cake since in the wheaten starch amylose content higher, and amylose is prone to the dehydration sclerosis in long-term put procedure, thereby influences product quality.It is the aging one of the main reasons of cake that starch does not have enough water-retaining propertys; Can add the preparatory gelatinization cassava modified starch in the converted starch field in right amount for improving this situation; Improve the water-retaining property of cake, delay its aging speed, obviously strengthen mouthfeel and frame delivery date of goods.Because therefore the ratio of amylopectin and amylose had very high spike viscosity up to 80: 20 in the tapioca.These characteristics are suitable for a lot of purposes.Simultaneously, tapioca also can be eliminated viscosity through modification and produce open structure, and this is quite important in numerous food product processing.Tapioca freeze-thaw stability is high, and starch paste shows low relatively reverse property, thereby can prevent that in the freeze-thaw circulation moisture content from losing.This characteristic has further strengthened through preparatory gelatinization modification; Be heated to uniform temperature in the starch water and make aquation occur in crystal region (being gelatinization); And it is at high temperature dry rapidly; Obtain starch granules that hydrogen bond still breaks off, cavernous, no obvious crystalline polamer, the characteristic, the whiteness that have the cold water swelliong power and keep ative starch to stick with paste are high.In the present invention; Described preparatory gelatinization cassava modified starch is the normally used in the art product of selling in the market, the converted starch that the chemical trade of for example national starch (Shanghai) Co., Ltd., peak, Shuande, Fushan City, Guangdong Province starch chemistry Co., Ltd, the emerging trade in Shandong group-Heilongjiang Haotian Corn Development Co., Ltd. sell.
In the present invention, described D-sorbite is a kind of sweetener and water binding agent, is the reduzate of sorbose and aldohexose, extensively is present in algae and higher plant such as pears, peach, the apple, and content is about 1%～2%.It is pleasantly sweet, but its sugariness is merely the half the of sucrose, and its sugariness and glucose are suitable, but can give dense sense.Absorbed lentamente in vivo, but blood glucose value do not increase, it still is reasonable NMF and interfacial agent.(cake, biscuit, bread, dessert) can not baked yeast and fermented in bakery, Yin Gaowen and degenerating; In cake, fish gruel, beverage, make sweetener, NMF; In concentrated milk, cream (junket), flesh of fish sauce, sauce fruit, preserved fruit, add sorbierite and can prolong storage life maintenance color; D-sorbite has good moisture absorption, moisture retention, can prevent that food is dry and cracked, aging, keeps fresh softness and color, smell and taste, prolongs the food shelf time limit, like ice cream, aquatic products, salad, flavouring, bread, cake etc.; The sorbierite sugariness is lower than sucrose, is the optimum feed stock of producing low sugariness candy and sugar-free candy, can be used as the sweetener and the nutritional agents of glycosuria disease, hepatopathy, cholecystitis, obesity patient's food, not controlled by insulin; Also can process various anticariogenic food and chewing gum.In the present invention, described D-sorbite is the normally used in the art product of selling in the market.Prosperous all selling foods level D-sorbites such as chemical industry Co., Ltd of taking turns of Zhengzhou Linkage food chemical industry trade Co., Ltd, Linyi City for example.
In the present invention; Described propane diols is a kind of water binding agent and dielectric auxiliary agent; Be mainly used in the microwave re-heat characteristic that improves cake; The heating using microwave speed and the uniformity of enhancing system, simultaneously propane diols has viscosity and good hygroscopicity, nontoxic characteristics, thereby in food, medicine and cosmetics industry, is widely used as dielectric auxiliary agent, hygroscopic agent, antifreeze, lubricant and solvent.In the present invention, described propane diols is the normally used in the art product of selling in the market, and for example chemical industry Co., Ltd, the equal selling foods grade propylene glycol of Shanghai De Jin Industrial Co., Ltd. are all won in the Guangzhou.
In the present invention, described calcium propionate is a kind of anticorrisive agent.White crystalline powder, fusing point is (decomposition) more than 400 ℃, odorless.Can be made into a water thing or three water things, be the monocline flat crystal, water soluble (1g is dissolved in 3mL water approximately) is slightly soluble in methyl alcohol, ethanol, is insoluble to benzene and acetone, and 10% aqueous solution pH equals 7.4.Calcium propionate can suppress to cure the growth of der Pilz in the series products, aerophile bacterium, bacillus effectively, prevents that cake from sticking chain, and harmless to yeast, prevents that bread from going mouldy so often be used as bread preservative.At starch, contain in protein and the grease material mould, good gas property gemma produced bacterium, Gram-negative bacteria, aflatoxins etc. effectively, have unique mildew-resistant, anticorrosion character.In the present invention, described calcium propionate is the normally used in the art product of selling in the market.For example Jiangsu nova food additives Co., Ltd, Qingdao three safe chemical industry Co., Ltd equal selling foods level calcium propionates.
In the present invention, described potassium sorbate is a kind of anticorrisive agent, and is colourless to white flake-like crystal or crystalline powder, and odorless or frowziness slightly are unstable in air, can be oxidized painted, and molecular weight 150.22 has hygroscopicity, soluble in water, ethanol.Be the antisepsis antistaling agent of the highly effective and safe of international food and agricultural organization and health organization recommendation, be widely used in industries such as food, beverage, tobacco, agricultural chemicals, cosmetics.Potassium sorbate is mould fungus inhibition effectively; The activity of saccharomycete and aerobic bacteria can also prevent harmful microbe growth and breedings such as clostridium botulinum, staphylococcus, salmonella, but to beneficial microbe nearly unavailables such as anaerobic gemma bacterium and lactobacillus acidophilus; It is stronger than bactericidal action that it restrains the effect of growing; Thereby reach the holding time that prolongs food effectively, and keep original flavours in food products, its antiseptic effect be the like product Sodium Benzoate 5-10 doubly.In the present invention, described potassium sorbate is the normally used in the art product of selling in the market.For example sky, Guangzhou power eats chemical industry Co., Ltd, the biochemical processing food Co., Ltd of Zhengzhou dragon equal selling foods level potassium sorbate.
In the present invention, described dehydro sodium acetate is a kind of anticorrisive agent, is white or near-white crystalline powder, odorless, fast light, good heat resistance.Saccharomycete in the food, spoilage organisms, mould being had stronger bacteriostasis, be widely used in the anticorrosion, fresh-keeping of meat, fish, greengrocery, fruits, beverage class, cake class etc., is the New-type wide-spectrum bacteriostatic agent.In the present invention, described dehydro sodium acetate is the normally used in the art product of selling in the market.Early seedling food Co., Ltd, sky, Zhengzhou English food ingredient Co., Ltd equal selling foods level dehydro sodium acetate of Shanghai for example.
In the present invention, described laurate monoglyceride (GML) is a kind of nonionic surface active agent of close ester property, has anticorrosion and emulsification function.No matter be to fungi or bacterium; The MIC of laurate monoglyceride is all less than (to light yl benzoic acid fourth extremely is to the powerhouse of antibacterial ability in the light yl benzoic acid wine series anticorrisive agent to light yl benzoic acid fourth phenol; Be far smaller than sorbic acid especially; This explanation laurate monoglyceride is better than p-hydroxybenzoate to the antibacterial activity of common rot fungi and bacterium in the food, and is far longer than existing common food anticorrisive agent sorbic acid.And littler to the flavours in food products influence, the laurate monoglyceride has the mouthfeel characteristic of not discovered in 500ppm or the following concentration range of 500ppm.Therefore; The addition of laurate monoglyceride is generally 1000ppm-2000ppm (0.10%-0.2%); Be suitable for bread and bakery product, cheese food, margarine, dairy products, fish gruel, sausage and fruits and vegetables etc.; Simultaneously when this use amount, the mouthfeel of these food is not seen that dysgenic report is arranged, this explanation GML is very little to the flavours in food products influence.In addition; The laurate monoglyceride belongs to the Mobyneb additive; Except that having anti-corrosion function; Also have emulsification function, can be used for plaing a part in the ice cream to change crystallization rate, reduce mixing time, improve the product mouthfeel, improve the conformality and the storage stability of product, play emulsification and anti-corrosion function simultaneously.A kind of surfactant of nonionic of close ester property has anticorrosion and emulsification function.GML is many to be existed with crystal formation or metacrystal type, and interacting with starch forms insoluble compound, thereby has suppressed the aging of amylose, and GML also can interact with grease protein, and the compound physical efficiency of formation is significantly improved the processing characteristics of food.So GML is in food processing, particularly to bakery manufacturing and fresh-keeping meaning with particular importance.In the present invention, described laurate monoglyceride is the normally used in the art product of selling in the market, and for example Zhengzhou article power Food Co., Ltd is with the laurate monoglyceride of pl-9001 model; Jiangsu Hai'an Petrochemical Plant has sale equally.
In the present invention, described Surfhope SE Cosme C 1216 is a kind of emulsifying agent, is a kind of novel non-ionic surface active agent.Be white to yellowish-brown powder or colourless to yellowish newborn thick liquid; Nothing is smelt; Colourless, tasteless, human body skin is had no stimulation; Have good emulsifying, dispersion, solubilising, characteristic such as wetting, fresh-keeping, can be widely used in fields such as food, medicine, cosmetics, sugaring, preserving fruit and vegetable utilizing, chemical fertilizer, feed.According to the different raw materials proportioning, can make the Surfhope SE Cosme C 1216 of different HLB values.According to the esterification number of sucrose hydroxyl, different to the effect angle of the sucrose ester institute corresponding product system of the different HLB values of hydrophily by lipophile.But all have surface-active, can reduce surface tension, performances such as good emulsifying is arranged simultaneously, disperseing solubilising, lubricated, infiltration, foaming, viscosity are regulated, prevented to wear out, antibiotic.Being directed to this product mainly based on specific its binding ability for free water of HLB value sucrose ester, building the oil-water balance value of dough system, is product when guaranteeing mouthfeel, and moisture can not utilized, occur corruption by microorganism.Use HLB value is two kinds of Surfhope SE Cosme C 1216s of 1 and 16 among the present invention.In the present invention, described Surfhope SE Cosme C 1216 is the normally used in the art product of selling in the market.Mitsubishi chemistry food Co., Ltd. selling foods grade cane sugar laurate for example.
A preferred embodiment of the invention prepares cake of the present invention and uses in the following raw material of weight portion:
8.5-9.5 portion converted starch
2.5-3.5 part calcium propionate
20.0-40.0 part D-sorbite
0.8-1.2 part potassium sorbate
1.9-2.2 part propane diols
0.23-0.25 part Surfhope SE Cosme C 1216 HLB=16
0.34-0.38 part dehydro sodium acetate
0.20-0.22 part Surfhope SE Cosme C 1216 HLB=1
0.34-0.38 part laurate monoglyceride
105-115 part weak strength flour
85-95 part corn flour.
According to another kind of preferred implementation of the present invention, prepare cake of the present invention and use in the following raw material of weight portion:
9.0 portion converted starch
3.0 part calcium propionate
35.0 part D-sorbite
1.0 part potassium sorbate
2.1 part propane diols
0.24 part Surfhope SE Cosme C 1216 HLB=16
0.36 part dehydro sodium acetate
0.21 part Surfhope SE Cosme C 1216 HLB=1
0.36 part laurate monoglyceride
110.0 part weak strength flour
90.0 portion corn flour.
(II) processing of raw material
In container C, add the 20-40 weight parts water, in container D, add 10-30 weight portion grease, be placed on heating for dissolving in the water-bath then, obtain a kind of aqueous solution and a kind of oil solution respectively.
Described grease is the energy supply material that body weight for humans is wanted, and can in human body, store, and becomes the stand-by power source material of the activity of earning a bare living.In the present invention, described grease for example is soybean oil, sunflower oil, peanut wet goods people grease used in everyday.Preferably, described grease is soybean oil or peanut oil.More preferably, described grease is a soybean oil.
According to the present invention, the addition of water is 30 weight portions in this step, and the addition of oil is 20 weight portions.
Described in water-bath heating for dissolving be the content in the heating for dissolving container C in 70～80 ℃ of hot baths.
(III) beat
Be put into the raw material in the container A in the mixer and stir, the raw mix that obtains is poured other containers for future use into.Described raw material is weak strength flour, corn flour, yeast, milk powder, converted starch and calcium propionate.
A preferred embodiment of the invention, the raw material in the container A stirred 3-4 minute under medium mixing speed, and it is subsequent use to put into other containers after stirring.
The egg white in container E that obtains the soft white sugar in the container B, D-sorbite, salt and step (I) is put into mixer and is beaten evenly; Add the oil solution that step (II) obtains then, stir, add described raw mix then; Stir again; Be added in the aqueous solution that yolk in container F that step (I) obtains and step (II) obtain then, beat evenly the back and finish to beat, obtain cake and stick with paste.
A preferred embodiment of the invention, the egg white in container E that the soft white sugar in the container B, D-sorbite, salt and step (I) obtain are beaten the 2-4 branch fast in mixer, add the said oil solution that step (II) obtains then; Beat 3-5 minute, then add the yolk in container F that step (I) obtains, beat the 4-5 branch; Add the said aqueous solution that step (II) obtains again; Beat the 5-6 branch, then beat 1-2 minute fast again, stick with paste so obtain cake.All be that the described medium mixing speed of employing is beaten when adding said egg white, said oil solution, said yolk with the said aqueous solution.
According to the present invention, described medium mixing speed is described mixer with 100-150 rev/min or stirs with linear velocity 0.5-0.8m/min.Described quick whipping is to be higher than the whipping of medium mixing speed.According to the present invention; Described stirring and described whipping should be appreciated that it is that they have same art-recognized meanings, promptly are through mechanical work different material or mixing of materials to be operated uniformly, therefore; In present specification, can exchange use, and have no difference.
In the present invention, described mixer (being referred to as dough mixing machine usually) is the normally used in the art product of selling in the market, and for example dough mixing machine is that American-European good Food Machinery Corporation is with trade name OMJ-120 product sold.
(IV) dress mould
The cake of beating is stuck with paste and is manually stirred 3～5 minutes froth breakings more slowly, adorns mould then, usually each mould dress 280-320g.
During the present invention sent out, described Cake mould was the normally used in the art product of selling in the market, for example the bright Tai Jixieshebeichang in Weifang, Changzhou name Cake mould that plant equipment factory sells that shakes.
(V) baking
Put into baking oven to the mould that the cake paste is housed, described cake is stuck with paste at baking temperature 140-180 ℃ and was toasted 18-24 minute down, takes out cake then, is cooled to room temperature.
Open baking oven, treat to put into after temperature reaches the cake paste and toast, pick up counting simultaneously, after stoving time finishes, take out cake, place cooling.
A preferred embodiment of the invention, described cake is stuck with paste at baking temperature 150-160 ℃ and was toasted 20-22 minute down.
During the present invention sent out, described baking oven was the normally used in the art product of selling in the market, and for example the kind friendly plant equipment of Ding Shipinjixiechang, Guangzhou Co., Ltd is dissolved in Shanghai all has sale.
(VI) packing
The cake that cooling is good takes out from mould, divides after the stripping and slicing to install in the packaging bag of sterilization, and inflated with nitrogen seals with heat sealing machine, posts behind the label to divide equally to be positioned over respectively in the 10-30 ℃ of constant incubator in the same batch sample to store.
During the present invention sent out, described constant incubator was the normally used in the art product of selling in the market, and for example Dongguan City is created auspicious commerical test equipment Co., Ltd, the equal product sold of permanent Instr Ltd. is built in Shanghai.
During the present invention sent out, described heat sealing machine was the normally used in the art product of selling in the market, and for example all there are sale in Dongguan City Taide poly-bag machinery plant, Zhejiang Hangzhou river dragon machine-building Co., Ltd.
The invention still further relates to the cake that adopts preparation method of the present invention to obtain, it is characterized in that in said cake gross weight, said cake water content is 25.0-26.0%, fat content is 7.5-8.0%.
The technical staff in present technique field knows that temperature is the growth temperature of microorganism optimum growth in the cake for 28 ℃, and temperature is that the cake physicochemical property changes the fastest temperature for 37 ℃.
Therefore, to the problem of above-mentioned situation and packaging group cake existence at present, studied the product property of the high water low fat of the present invention cake.
The quality determining method of the high water low fat of the present invention cake is following:
Preparation A, B, C, four samples of D (sample of the present invention), its composition is listed in the table below 1:
Table 1: the raw material of four samples is formed
Experimental observation is found; After 12 days, mouldy situation all appears to these samples in sample A, B, C 28 ℃ of preservations, and preservation is after 15 days; Their mouldy situation is more serious; Have only sample D not occur mouldy situation after 60 days up to preservation, therefore, in these data of listing below only sample D also have in 20 days later data of preservation.
Every kind of sample on average stores in 28 ℃, 37 ℃ constant incubators respectively.Measure 37 ℃ of samples of cultivating down, the following index of parallel determination:
1, determination of moisture is carried out according to GB 5497-85, and water activity detecting carries out according to GB/T23490-2009.
The determination of moisture result lists in table 2, and the water activity detecting result lists in table 3.
Table 2: determination of moisture result
Table 3: water activity detecting result
Moisture and water activity detecting result by table 3 can find out; Behind the water binding agent (D-sorbite and propane diols) that adds improvement; Can guarantee that the cake that the present invention makes has very high moisture; Lower water activity can suppress the variation of microbial growth and physicochemical property effectively.
2, fat content is measured and is carried out according to GB 5512-85.
Table 4: fat content is measured the result
Measuring the result by fat content can find out, along with the prolongation of preservation term, the fat content of sample D is stable, and not significant change explain that grease stability is better in the cake that the present invention makes.
3, sample matter structure is measured
In the present invention, the matter structure appearance that sample matter structure mensuration is to use Britain Stable Micro System company to sell with trade name TA-XT2i is measured, and the location parameter of this matter structure appearance is listed in the table below 5.
Table 5: matter structure appearance setup parameter
Every group of sample replication three times averaged, and measuring the result is sample hardness, is unit representation with g.
Table 6: the matter structure is measured the result
Can be found out that by the analysis of matter structure along with the prolongation of preservation time, the hardness amplification of sample D is obvious, this is the present invention's an open question still, should research afterwards in, focus on the maintenance of cake pliability.
4, sample color difference measurement
The change color situation that working sample D takes place along with the preservation time lengthening is listed in table 7.Wherein L representes black and white, and+expression is white partially, and-expression is dark partially; A representes red green, and+expression is red partially, and-expression is green partially; B representes champac, and+expression is yellow partially, and-expression is blue partially; Δ E representes total color difference, Δ E=(Δ a
2* Δ b
2* Δ L
2)
1/2
Table 7: sample color difference measurement result
Can know that by the color difference analysis result along with the prolongation of preservation time, do not change significantly on the color sample, the cake that the present invention makes can well keep appearance character.
5, subjective appreciation
The method that the judgement group that subjective appreciation adopts the expert by seven present technique fields to form is judged.
Sample is carried out sensory evaluations such as color and luster, smell, interior tissue and mouthfeel.Evaluation criteria is seen table 8.
Table 8: subjective appreciation evaluation criterion
Well comparative in order to have, 10 days sample A of preservation, B, C, D are carried out subjective appreciation, the subjective appreciation results averaged.These subjective appreciations result lists in table 9.
Table 9: subjective appreciation result
Result by table 9 can find out: through the comparison of sample B, A, explain and added among the present invention behind the employed emulsifying agent that the interior tissue of cake and mouthfeel have had very significantly to be improved, it is evenly fine and smooth, soft fragrant and sweet, soft good to eat more that institutional framework becomes.The comparison of sample C, B is explained and is added color and luster and the smell that water binding agent used in the present invention can improve cake well, makes that cake golden yellow color, the aromatic flavour of making are pure.The comparison of sample D and sample A, B, C; Can find out added anticorrisive agent after, though the smell of cake and interior tissue two aspects slightly are worse than C, all obviously be better than sample A, B; Identical with sample C evaluation value on color and luster and mouthfeel; The cake that making of the present invention is described still has good organoleptic properties when having guaranteed shelf life, will receive consumer's favor.
[beneficial effect]
The present invention has following beneficial effect:
The present invention is composite through water binding agent, emulsifying agent and anticorrisive agent, and the water content of the feasible packaging group cake of making reaches 25.0-26.0%, and fat content reaches 7.5-8.0%; Their units are lower than the cake that prior art is made; Cake mouthfeel of the present invention is soft simultaneously, and no greasy feeling is suitable for the microwave re-heat; Meet the pursuit of people in modern, and can reach long shelf life health diet.The cake that the present invention makes still can keep stable local flavor and quality under 60 days acceleration condition of culture.
Through to cake production process Parameter Optimization, confirmed the best preparation method of low grease cake.The cake that adopts the inventive method to make has extraordinary organoleptic properties, has good pliability and mouthfeel, and fat content is few.Therefore the packaging group cake that adopts the inventive method to make can satisfy the demand of consumer to the fast food cupcake well.The inventive method is workable, is convenient to suitability for industrialized production and control, is convenient to open up a market, and produces good economic benefit.
[specific embodiment]
Embodiment 1: make cake according to the inventive method
Implementation step is following:
(I) raw material takes by weighing
Accurately take by weighing 110 weight portion weak strength flours, 90 weight portion corn flour, 2.0 weight portion yeast, 7.0 weight portion milk powder, 9.0 weight portion converted starches and 3.0 weight portion calcium propionates and put into container A.Take by weighing 165 weight portion soft white sugars, 35.0 weight portion D-sorbites and 4.0 weight portion salt and put into container B.Take by weighing 1.0 weight portion potassium sorbates, 2.1 weight portion propane diols, 0.24 weight portion Surfhope SE Cosme C 1216 HLB=16 and 0.36 weight portion dehydro sodium acetate and put into container C.Take by weighing 0.21 Surfhope SE Cosme C 1216 HLB=1 and 0.36 weight portion laurate monoglyceride is put into container D.Be placed on egg in the warm water, add liquid detergent and clean, cleaned the back and beaten egg, egg white and yolk are separated.Take by weighing 180 weight portion egg white, 75 weight portion yolk are put into container E and F respectively.
(II) processing of raw material
In container C, add 30 weight parts waters, in container D, add 20 weight portion soybean oils, all be placed on heating for dissolving in 70～80 ℃ of water-baths then, obtain a kind of aqueous solution and a kind of oil solution respectively.
(III) beat
Be put into the raw material in the container A in the mixer and stir, the raw mix that obtains is poured a containers for future use into.
The egg white in container E that obtains the soft white sugar in the container B, D-sorbite, salt and step (I) is put into mixer and is beaten, and picks up counting simultaneously, stirs to add the oil solution that step (II) obtains after 3 minutes 30 seconds; Then stirred again 4 minutes; Add described raw mix then, stirred again 4 minutes and 30 seconds, be added in the yolk in container F that step (I) obtains then; Then stirred 5 minutes and 30 seconds; Add the aqueous solution that step (II) obtains again, beat evenly back end and beat, obtain cake and stick with paste.
(IV) dress mould
Described cake is stuck with paste and is manually stirred 3-5 minute froth breaking more slowly, the mould of packing into then, each mould dress 300g.
(V) baking
Put into baking oven to the mould that the cake paste is housed, described cake is stuck with paste at baking temperature and was toasted 21 minutes down for 160 ℃, takes out cake then, is cooled to room temperature.
(VI) packing
From mould, take out the cooling cake, divide after the stripping and slicing to install in the packaging bag of sterilization, inflated with nitrogen seals with heat sealing machine, posts label, the normal temperature storage.
The present invention cake of making and the packaging group cake of selling have in the market been carried out multinomial performance mensuration, and these performance measurement methods were described in present specification, repeated no more at this.It is measured the result and lists in table 10:
Table 10: cake of the present invention compares with the packaging group cake performance of selling in the market:
The result who is gone out by last tabular can find out that the cake moisture that the present invention makes is high, fat content is low, and cake is soft, mouthfeel is better; Greasy feeling descends greatly; Pure taste, therefore, the packaging group cake that the cake quality that the present invention makes is superior to selling in the market.。Under the condition that can reach equal shelf life, the cake preservative addition that the present invention makes still less, fat content reduces greatly, meets the new demand of consumer to the packaging group cake more.
Embodiment 2: make cake according to the inventive method
This embodiment is according to carry out with embodiment 1 same mode; Only be to use 60 weight parts waters; Measured present embodiment then and made the performance of cake, wherein moisture, water activity, 28 ℃ of following preservations in the time of 10 days sense organ overall merit result list in the table 11.
Embodiment 3: make cake according to the inventive method
This embodiment only is to use 60 weight parts waters, 135 weight portion soft white sugars, 30 weight portion trehaloses according to carry out with embodiment 1 same mode.Measured present embodiment then and made the performance of cake, wherein moisture, water activity, 28 ℃ of following preservations in the time of 10 days sense organ overall merit result list in the table 11.
Embodiment 4: make cake according to the inventive method
This embodiment in step (V), adopts 200 ℃, stoving time 9 minutes according to carry out with embodiment 1 same mode.Measured present embodiment then and made the performance of cake, wherein moisture, water activity, 28 ℃ of following preservations in the time of 10 days sense organ overall merit result list in the table 11.
Embodiment 5: make cake according to the inventive method
This embodiment in step (V), adopts 180 ℃, stoving time 12 minutes according to carry out with embodiment 1 same mode.Measured present embodiment then and made the performance of cake, wherein moisture, water activity, 28 ℃ of following preservations in the time of 10 days sense organ overall merit result list in the table 11.
Embodiment 6: make cake according to the inventive method
This embodiment in step (V), adopts 160 ℃, stoving time 20 minutes according to carry out with embodiment 1 same mode.Measured present embodiment then and made the performance of cake, wherein moisture, water activity, 28 ℃ of following preservations in the time of 10 days sense organ overall merit result list in the table 11.
Table 11: the cake performance measurement result that embodiment 2-6 makes
Result by table 11 can find out, through the comparison of instance 2,3, has explained that the use of water binding agent trehalose does not reduce the water activity of cake, explains that the composite water binding agent that the present invention uses can reduce water activity well.The comparison of instance 4,5,6 can be found out; Along with the reduction of baking temperature, the prolongation of stoving time; The cake water activity obviously reduces, and has avoided cake surface phenomenon really up to the mark in bake process, and the cake that makes made is under the prerequisite that does not influence mouthfeel; Reduce water activity as far as possible, effectively prolonged shelf life.
Claims (9)
1. the preparation method of a high-moisture cake is characterized in that the step of this method is following:
(I) raw material takes by weighing
Accurately take by weighing 100-120 weight portion weak strength flour, 80-100 weight portion corn flour, 1.0-3.0 weight portion yeast, 6.0-8.0 weight portion milk powder, 8.0-10.0 weight portion converted starch and 2.0-4.0 weight portion calcium propionate and put into container A; Take by weighing 155-175 weight portion soft white sugar, 25.0-45.0 weight portion D-sorbite and 3.0-5.0 weight portion salt and put into container B; Take by weighing 0.7-1.3 weight portion potassium sorbate, 1.8-2.4 weight portion propane diols, 0.21-0.27 weight portion Surfhope SE Cosme C 1216 HLB=16 and 0.32-0.40 weight portion dehydro sodium acetate and put into container C; Take by weighing 0.18-0.24 weight portion Surfhope SE Cosme C 1216 HLB=1 and 0.32-0.40 weight portion laurate monoglyceride is put into container D; Be placed on egg in the warm water, add liquid detergent and clean, cleaned the back and beaten egg, egg white and yolk are separated; Take by weighing 170-190 weight portion egg white, 65-85 weight portion yolk is put into container E and F respectively;
(II) processing of raw material
In container C, add the 20-40 weight parts water, in container D, add 10-30 weight portion grease, be placed on heating for dissolving in the water-bath then, obtain a kind of aqueous solution and a kind of oil solution respectively;
(III) beat
Be put into the raw material in the container A in the mixer and stir, the raw mix that obtains is poured in the container;
The egg white in container E that obtains the soft white sugar in the container B, D-sorbite, salt and step (I) is put into mixer and is beaten evenly; Add the oil solution that step (II) obtains then, stir, add described raw mix then; Stir again; Be added in the aqueous solution that yolk in container F that step (I) obtains and step (II) obtain then, beat evenly the back and finish to beat, obtain cake and stick with paste;
(IV) dress mould
Described cake is stuck with paste and is manually stirred 3-5 minute froth breaking, the mould of packing into then more slowly;
(V) baking
Put into baking oven to the mould that the cake paste is housed, described cake is stuck with paste at baking temperature 140-180 ℃ and was toasted 18-24 minute down, takes out cake then, is cooled to room temperature;
(VI) packing
From mould, take out the cooling cake, stripping and slicing, encapsulation place a temperature 10-30 ℃ insulating box to store again.
2. preparation method according to claim 1 is characterized in that preparing said cake and uses in the following raw material of weight portion:
3. preparation method according to claim 1 is characterized in that preparing said cake and uses in the following raw material of weight portion:
4. preparation method according to claim 1 is characterized in that this method step (II) carries out in 70～80 ℃ of hot baths.
5. preparation method according to claim 1 is characterized in that described grease is soybean oil, sunflower oil or peanut oil.
6. preparation method according to claim 1 is characterized in that described grease is soybean oil or peanut oil.
7. preparation method according to claim 1 is characterized in that described grease is a soybean oil.
8. preparation method according to claim 1 is characterized in that in this method step (V), and described cake is stuck with paste at baking temperature 150-160 ℃ and toasted 20-22 minute down.
9. the cake that obtains according to the said preparation method of each claim among the claim 1-8 is characterized in that in said cake gross weight, said cake water content is 25.0-26.0%, and fat content is 7.5-8.0%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105771568A CN101999431B (en) | 2010-12-08 | 2010-12-08 | Method for making microwavable high-moisture cake and cake made by same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105771568A CN101999431B (en) | 2010-12-08 | 2010-12-08 | Method for making microwavable high-moisture cake and cake made by same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101999431A CN101999431A (en) | 2011-04-06 |
| CN101999431B true CN101999431B (en) | 2012-07-25 |
Family
ID=43807319
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105771568A Expired - Fee Related CN101999431B (en) | 2010-12-08 | 2010-12-08 | Method for making microwavable high-moisture cake and cake made by same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101999431B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356773B (en) * | 2011-09-02 | 2012-12-26 | 无锡华顺民生食品有限公司 | Production method for frozen pre-fried glutinous rice cake capable of being heated in microwave oven |
| CN102599207A (en) * | 2012-03-24 | 2012-07-25 | 青岛农业大学 | Method for controlling retrogradation of flour products |
| CN103548937A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed flour for strawberry sponge cake |
| CN105145776A (en) * | 2015-10-12 | 2015-12-16 | 福建天线宝宝食品股份有限公司 | Castella cake and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1288986C (en) * | 2004-12-29 | 2006-12-13 | 海通食品集团股份有限公司 | Microwave food cake powder formula and preparation method |
| CN100333646C (en) * | 2005-06-06 | 2007-08-29 | 江南大学 | Microwave refrigerated sponge cake dough, and its making method |
| CN101810204B (en) * | 2010-04-09 | 2012-01-04 | 江南大学 | Frozen dough, manufacturing method and application thereof |
-
2010
- 2010-12-08 CN CN2010105771568A patent/CN101999431B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN101999431A (en) | 2011-04-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1097431C (en) | Shelf-stable complete food pre-mixes | |
| US6132786A (en) | Long-term mold inhibition in intermediate moisture food products stored at room temperature | |
| CN103931725B (en) | A kind of long shelf-life and resistance to drift sand fillings of curing and premixed powder thereof and preparation method | |
| JP6333722B2 (en) | Food property improver | |
| CN101810204B (en) | Frozen dough, manufacturing method and application thereof | |
| CN101999431B (en) | Method for making microwavable high-moisture cake and cake made by same | |
| JP3282898B2 (en) | Anti-aging method for starch-containing foods | |
| KR20000050446A (en) | A method for the preparation of ddugboggi with a long shelf-life at room temperature | |
| JP5155817B2 (en) | Ice crystallization inhibitor and use thereof | |
| JP2003250473A (en) | Method of preventing starch from aging by freezing | |
| TWI693890B (en) | Liquid composition for manufacturing cake, cake using the same and preparation method thereof | |
| AU2004292981A1 (en) | High soluble fiber fermented foods | |
| JP2010239893A (en) | Baked confectionery having improved texture | |
| JPH09107869A (en) | Bakery improver and its production | |
| CA2824738A1 (en) | Moldable protein matrix containing fruit, vegetables, chocolate or cocoa, for food applications, and process for its manufacture | |
| Kayode et al. | Influence of partial substitution of sugar with serendipity berry (Dioscoreophyllum cumminsii) extract on the quality attributes and shelf-life of wheat bread | |
| CZ282196A3 (en) | Method of treating foodstuffs | |
| KR20150087917A (en) | Method of preparing blueberry cream and chocolate pie using self-emulsion system | |
| JP2006238879A (en) | IMPROVER OF PROPERTY AND TEXTURE USING alpha-1,4-GLUCAN, AND FOOD AND DRINK CONTAINING THE SAME | |
| Adelekan et al. | Effect of coconut (Cocos nucifera) flakes substitution on some quality parameters of wheat bread | |
| CN107114474A (en) | The preparation method of Yoghourt | |
| Belokurova et al. | The effect of functional additives on the indicator “water activity” of biscuit semi-finished products | |
| CN113303348A (en) | Bean sprout cookie and preparation method thereof | |
| KR20200082326A (en) | Onion jam, preparation method thereof, and an onion pie including the same | |
| KR101642012B1 (en) | Breads Comprising Amaranth and Preparing Methods Thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Fan Daming Inventor after: Zhao Jianxin Inventor after: Chen Wei Inventor after: Huang Jianlian Inventor after: Zhou Wenguo Inventor after: Zhang Hao Inventor after: Wang Zhijian Inventor after: Wang Liyun Inventor after: Yan Bowen Inventor before: Fan Daming Inventor before: Zhao Jianxin Inventor before: Chen Wei Inventor before: Zhang Hao Inventor before: Wang Zhijian Inventor before: Wang Liyun Inventor before: Yan Bowen |
|
| COR | Change of bibliographic data | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170224 Address after: No. 1800 road 214122 Jiangsu Lihu Binhu District City of Wuxi Province Patentee after: Jiangnan University Patentee after: Wuxi Huashun Minsheng Food Co., Ltd. Patentee after: Fujian Anjoy Food Co., Ltd. Address before: 1800 No. 214122 Jiangsu city of Wuxi Province Li Lake Avenue Patentee before: Jiangnan University |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120725 Termination date: 20171208 |