CN103371202B - Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour - Google Patents
Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour Download PDFInfo
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- CN103371202B CN103371202B CN201210130069.7A CN201210130069A CN103371202B CN 103371202 B CN103371202 B CN 103371202B CN 201210130069 A CN201210130069 A CN 201210130069A CN 103371202 B CN103371202 B CN 103371202B
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Abstract
The invention relates to pre-mixed flour for vegetarian cakes. The pre-mixed flour comprises whey protein, alpha-glycerin monostearate, polyglycerol fatty acid ester, polysorbate 80, flour, starch, sugar, milk powder, aluminum-free double-effect baking powder, salt and food gum, wherein the pre-mixed flour comprises, by weight, 5.0-15.0% of the whey protein, 0.1-8.0% of the alpha-glycerin monostearate, 0.1-3.5% of the polyglycerol fatty acid ester and 0.1-2.0% of the polysorbate 80. According to the pre-mixed flour, eggs are not required to be used for preparing the pre-mixed flour for the cakes, and meanwhile, only water and vegetable oil are required to be added into the pre-mixed flour to be fermented quickly in one step. The fermentation performance is good, the operation is simple, the cakes taste soft and dense, and different flavors can be changed according to personal preferences.
Description
Technical field
The sponge cake prod that the present invention relates to a kind of vegetarian diet cake premixed powder, its using method and obtained by it.
Background technology
Egg is the uniquely indispensable stock of cake, it contains suitable rich in protein, these protein can trap a large amount of air and form foam-like in whipping process, complicated network structure is formed with the gluten of flour, thus form the elementary organization of cake, protein receptor thermocoagulation simultaneously, makes the institutional framework of cake stablize.The cake not adding egg then needs the material looking for tool dismissing property same with egg and gelation to replace it, has the tissue similar with plain cake and mouthfeel, and convenient and simple for operation.
Start to promote " Healthy Weight Pyramid " in a lot of western countries: undermost is grain, be up veterinary antibiotics, egg, milk, fish, tower top be meat.They think that the meals based on vegetarian diet are direct absorptions, be only be beneficial to most healthy.
In Hong Kong, the business of You200Duo Jia vegetarian restaurant prevails, and the member of Toronto vegetarian diet association doubles many over 5 years.2,000 ten thousand who eating vegetarian are had in the U.S..Vegetarian diet chain store enjoys favor in Germany.Have " Lei Fumo a spoils " vegetarian diet interlocking gear to have 2500 chain stores in the whole nation, vegetarian diet is only sold in this shop, and every day all has brisk business.Present " new vegetarian ", except the elderly, also has large quantities of young man.In European and American developed countries and area, Hong Kong, Macao, Taiwan, the ratio of being a vegetarian is very high.Because as everybody knows, the side effect of vegetarian diet is significantly less than animal food, can reduce disease.According to opinion poll, vegetarianism becomes the diet prevailing custom increased the soonest in Britain, more it is encouraging, vegetable food is 11,000,000,000 pounds in the annual gross sales amount of Britain, age is in 13 common people to thirty or forty year, have 1 11 to be vegetarian, by growth rate is to two O tri-O a few days ago, Englishman all will become vegetarian.
To suit one's taste requirement to meet this part people, needing to develop and a kind ofly not containing the cake of egg, there is the feature of low fat low cholesterol, be applicable to people that is responsive to egg or food element and eat.
Summary of the invention
The requirement that the present invention suits one's taste to meet vegetarian, develops a kind of not containing the vegetarian diet cake premixed powder of egg.This premixed powder only need add water, vegetable oil is disposable dismisses fast.Dismissing property is good, simple to operate, and mouthfeel is careful, can convert different tastes according to the hobby of individual.Concrete, the present invention utilizes the raw material of lactalbumin instead egg, with three kinds of foaming agent glycerin monostearates, polyglyceryl fatty acid ester, Tween 80, coordinate with lactalbumin, make protein can form a large amount of foam in whipping process, form complicated network structure with the gluten of flour, thus form the elementary organization of cake, protein receptor thermocoagulation simultaneously, makes the institutional framework of cake stablize.
A kind of vegetarian diet cake premixed powder provided by the invention, comprises following component: lactalbumin, α type-glycerin monostearate, polyglyceryl fatty acid ester, Tween 80, flour, starch, sugar, milk powder, without aluminium economic benefits and social benefits baking powder, and salt, edible colloid; Wherein, by weight percentage, lactalbumin 5.0-15.0%, α type-glycerin monostearate content 0.1-8.0%, polyglyceryl fatty acid ester content 0.1-3.5%, Tween 80 content 0.1-2.0%.Preferably, lactalbumin 5.0-10.0%, α type-glycerin monostearate 0.2-5.0%, polyglyceryl fatty acid ester 0.3-1.8%, Tween 80 0.1-1.0%.
Preferably, by weight percentage, content of starch 1.0-10.0%, dry milk concentration 2.0-8.0%, without aluminium economic benefits and social benefits baking powder content 0.5-3.0%, salt content 0.3 ~ 0.4%, edible colloid content 0.1-0.3%.Preferably, content of starch 2.0-5.0%, dry milk concentration 3.0-4.0%, without aluminium economic benefits and social benefits baking powder content 1.0-3.0%, salt content 0.3 ~ 0.35%, edible colloid content 0.1-0.2%.
Preferably, by weight percentage, this vegetarian diet cake premixed powder also comprises one or more of following component: converted starch 1.0-4.0%, whey powder 1.0-10.0%.Preferably, converted starch 1.0-2.0%, whey powder 5.0-10.0%
Preferably, by weight percentage, this vegetarian diet cake premixed powder comprises one or more of following component further: beta carotene 0.2-0.5%, citric acid 0.1-0.2%, milk powder essence 0.1-0.3%.Preferably, beta carotene 0.2-0.3%, citric acid 0.1%, milk powder essence 0.1-0.2%.
Preferably, by weight percentage, the content of the following composition of this vegetarian diet cake premixed powder is: lactalbumin 10.0%, α type-glycerin monostearate 2.5%, polyglyceryl fatty acid ester 1.5%, Tween 80 0.3%, starch 2.0%, milk powder 3.5%, without aluminium economic benefits and social benefits baking powder 1.5%, salt content 0.3%, edible colloid 0.2%, converted starch 1.0%, whey powder 5.0%, beta carotene 0.2%, citric acid 0.1%, milk powder essence 0.2%.
Preferably, described converted starch is one in hydroxypropyl PASELLI EASYGEL starch or Ultra Tex 2 starch or its mixture, preferably pre-pasty state, preferred Ultra Tex 2 starch.
Preferably, described edible colloid is preferably one in xanthans, sodium alginate or guar gum or its mixture, the mixture of preferred xanthans and guar gum, part by weight 1: 1.
The invention still further relates to the using method of vegetarian diet premixed powder: vegetarian diet cake premixed powder, water, vegetable oil are mixed at a slow speed, dismiss fast, cake is stuck with paste to pour in Cake mould and toasts, vegetarian diet cake can be obtained.The ratio of vegetarian diet cake premixed powder and water is 1: 0.35 ~ 1: 0.65, most preferably 1: 0.6; The amount of vegetable oil in right amount, is generally 15%.
Preferably, first by described vegetarian diet cake premixed powder by screening, then get particle diameter and be in≤premixed powder of 0.336mm mixes with water, vegetable oil, ensures that it is the good powdery solid of free-running property.No. CQ20 sieve (the wide 0.336mm in hole) that available standard GB/T 5507 specifies sieves.
The invention still further relates to by the obtained sponge cake prod of vegetarian diet cake premixed powder.
The cake that the present invention makes is not containing egg, and have the feature of low fat low cholesterol, all raw materials are disposable dismisses fast, and finished product has the tissue similar with plain cake and mouthfeel, and convenient and simple for operation, can meet egg sensitivity or the requirement of eating plain people.
Detailed description of the invention
Describe in detail as follows with following example, but, one skilled in the art will appreciate that protection scope of the present invention should not be confined to this.
One embodiment of the present invention comprises following component, lactalbumin, α type-glycerin monostearate, polyglyceryl fatty acid ester, Tween 80, flour, starch, sugar, milk powder, without aluminium economic benefits and social benefits baking powder, and salt, edible colloid.
Wherein, lactalbumin instead egg raw material use.
Foaming agent comprises α type-glycerin monostearate, polyglyceryl fatty acid ester, Tween 80, these three kinds of foaming agents are combined together with the ratio of 0.1 ~ 8.0: 0.1 ~ 3.5: 0.1 ~ 2.0, and foaming agent coordinates with lactalbumin, make protein can form a large amount of foam in whipping process, form complicated network structure with the gluten of flour, thus form the elementary organization of cake, simultaneously protein receptor thermocoagulation, the institutional framework of cake is stablized, reaches optimized effect.Because α type-glycerin monostearate and Tween 80 are liquid, preferably utilize instrument spraying to inject powdered substance and mix.
Without aluminium economic benefits and social benefits baking powder generally by acid leavening agent calcium monohydrogen phosphate, potassium hydrogen tartrate with alkaline leavening agent sodium acid carbonate, ammonium hydrogencarbonate, saleratus, precipitated calcium carbonate and starch etc. are composite forms, it act as and sponge cake prod is reached expand and soft effect.The present invention uses all can being effective without aluminium economic benefits and social benefits baking powder that any market can buy.
The preferred weak strength flour of flour.Weak strength flour refers to the flour of protein content 6.5-9.5%, the dessert be applicable to making a cake, biscuit, Egg Tarts etc. are loose, crisp, not having toughness, easily makes the cake that bulk outward appearance, specific volume are moderate.Namely the wheat dry cake mix that market is sold belongs to weak strength flour usually, can be used for the present invention.For the content of flour and not specially provided for, usually all passable about 30 ~ 50%.
The effect of edible colloid is to keep cake moisture, protected protein matter, strengthens stability, the one in preferred xanthans, sodium alginate or guar gum or its combination, the mixture of preferred xanthans and guar gum, part by weight 1: 1.
Starch, milk powder etc., effect is the nutritive value increasing cake, preferred cornstarch.In addition, cornstarch also has the effect of the low muscle promoting flour.Another effect of milk powder is the local flavor regulating cake.
Sugar and salt use as flavor enhancement, and sugared preferably sucrose, because the general taste of cake is sent out sweet, the use amount of usually sugar is 20 ~ 40%.
Another embodiment of the invention, further optional one or more of following component of comprising: converted starch, whey powder.
Converted starch, for the long cake in the court of a feudal ruler freshness date, flexibility, improve mouthfeel and quality, prevent hardening of the dehydration of bread and cake paste, the cake chewiness be made into is good.Wherein preferred described converted starch is one in hydroxypropyl PASELLI EASYGEL starch or Ultra Tex 2 starch or its mixture, preferably the Ultra Tex 2 starch of pre-pasty state.
The effect of whey powder mainly increases the flexibility of cake, in addition, also provides the nutrition that cake is certain.
Another embodiment of the invention, also can comprise one or more of following component: beta carotene, citric acid, milk powder essence.
Beta carotene, as a kind of food coloring, plays the effect of adjustable colors.
Citric acid, milk powder essence etc. use as flavor enhancement.These flavor enhancements can adjust according to individual taste.
The source of following examples instrument and equipment is as shown in table 1 below:
| Instrument and equipment title | Producer or source | Model |
| Circle tests dressing sieve (standard) | Jinan Sheng Tai Instrument Ltd. | No. CQ20 |
The raw materials used source of following examples is as shown in table 2 below:
Embodiment (preparation test and henchnmrk test):
Embodiment 1
The vegetarian diet cake premixed powder 100g mixed by the formula of form 3 respective column, add 40g water, 15g vegetable oil is disposable dismisses fast, 200g batter is poured in Cake mould, toasts 25 minutes.Wherein converted starch is hydroxypropyl PASELLI EASYGEL, and edible colloid is sodium alginate.
Embodiment 2
The vegetarian diet cake premixed powder mixed by the formula of form 3 respective column, No. CQ20 of being specified by standard GB/T 5507 sieve, add 60g water, 15g vegetable oil is disposable dismisses fast, 200g batter is poured in Cake mould, toasts 25 minutes.Wherein converted starch is Ultra Tex 2, and edible colloid is the mixture that xanthans and guar gum respectively account for half.
Embodiment 3
The vegetarian diet cake premixed powder mixed by the formula of form 3 respective column, No. CQ20 of being specified by standard GB/T 5507 sieve, add 50g water, 15g vegetable oil is disposable dismisses fast, 200g batter is poured in Cake mould, toasts 25 minutes.Wherein converted starch is hydroxypropyl PASELLI EASYGEL, and edible colloid is xanthans.
Embodiment 4 ~ 16
Except formula is as shown in form 3 respective column, other steps are identical with embodiment 2.
Reference examples 1
Directly add 80g egg, 15g water, 15g vegetable oil is disposable dismisses fast, and 200g batter is poured in Cake mould, toasts 25 minutes.
Reference examples 2 ~ 5
Except formula is as shown in form 3 respective column, other steps are identical with embodiment 2.
Effect assessment
Embodiment sees the following form shown in 4 compared with the prior art.The mensuration or the computational methods that respectively compare parameter are briefly described below:
Assay method:
Subjective appreciation:
It is 10 people that subjective appreciation participates in number, and carry out marking (every total score 10 points) totally 3 aspects to organize sophistication, local flavor/color and luster, taste (chew sensation, stick to one's teeth) from cake.
Specific volume measures:
Weigh cake weight (g) with sensibility reciprocal 0.1g balance, survey cake volume (ml) with loaf volume instrument, bring following formulae discovery into and go out cake specific volume, parallel test does three, averages.
Cake specific volume (ml/g)=cake volume (ml)/cake quality (g).
Consistency and elasticity measures:
Cake texture characteristic parameter (hardness, elasticity) adopts Brookfield company CT3 type instrumental test, during Texture instrument test, the uniform thin slice of thickness cake being cut into thickness 15mm measures, use compact model, before the experiment of probe, speed is 1.0mm/S, speed of experiment 1.7mm/S, return speed 10.0mm/S, measuring distance is 10mm, and twice compression time is spaced apart 2S.
Hardness---first time wears pressure peak when rushing sample, and unit is g;
Elasticity---compress the sample detected for the second time and recover highly with the ratio of first time compress variation.
Each sample parallel measures 3 times, gets its mean value.
Interpretation of result
Embodiments of the invention 1 ~ 8 are close with traditional cake with the vegetarian diet cake color and luster made by embodiment 10 ~ 16, according to the contrast of reference examples 1 and embodiment 16, the cake that known vegetarian diet cake premixed powder is made can compare favourably with the cake made from egg, and mouthfeel is soft, moistening, entrance dissolves soon.The bulking value of embodiment 1 ~ 16 is all close with the cake made with egg, and minimum also has 4.2 ± 0.1, is more or less the same with 5.0 ± 0.1 of the cake of reference examples 1; Local flavor is moderate, attractive color, minimum 5, reaches qualifying level; Tissue is fine and smooth, and minimum 5, reaches qualifying level; Taste is soft, moistening, minimum 5, reaches qualifying level; Cake hardness is little, and peak is 196.3 scholar 2.2g, and the value of 169.8 ± 1.6g of the cake made with reference examples 1 is more or less the same; Cake good springiness, minimum reaches 0.77 ± 0.01, close to 1.19 ± 0.01 of reference examples 1 cake.Visible, vegetarian diet cake premixed powder of the present invention mainly utilizes the lactalbumin comprising 5 ~ 15%, 0.1 ~ 8.0% α type-glycerin monostearate, 0.1 ~ 3.5% polyglyceryl fatty acid ester, the formula of 0.1 ~ 2.0% Tween 80, has made the cake that the cake various aspects of performance made with egg is approximate.
Wherein, in embodiment 1 ~ 8, cake overall quality preferred embodiment 5 ~ 8, organize sophistication to reach more than 6, cake specific volume all reaches 4.6 ± more than 0.1ml/g, and taste and color reaches more than 6, taste reaches more than 6, and hardness is lower than 186.1 ± 1.3g, and elasticity is higher than 0.95 ± 0.01, most preferred embodiment 8, organizes sophistication 8, and cake specific volume all reaches 4.7 ± 0.1ml/g, taste and color reaches 7, taste reaches 8, and hardness is 176.1 ± 2.0g, and elasticity is 1.12 ± 0.01.
According to embodiment 9, the contrast of reference examples 5 and embodiment 8, α type-glycerin monostearate can be found out, polyglyceryl fatty acid ester, the change of Tween 80 is higher for the impact of cake TOP SCORES, with α type-glycerin monostearate: polyglyceryl fatty acid ester: Tween 80=0.1 ~ 8.0: the ratio interpolation of 0.1 ~ 3.5: 0.1 ~ 2.0 just can be effective, as reference examples 5, when said components is not in range of choices of the present invention, its cake specific volume cannot reach suitable value at all, be only 3.0 ± 0.1ml/g, the cake outward appearance finally made is uneven, harder, hardness reaches 198.3 scholar 2.3g, cornstarch, milk powder, without aluminium economic benefits and social benefits baking powder, salt, edible colloid is on the low side for the impact of cake TOP SCORES, as embodiment 9, when not using said components, the cake made is only taste and color (numerical value is 3), and hardness aspect (numerical value is 180.0 scholar 1.2g) is not ideal, and outward appearance and the normal cake of cake are similar, especially bulking value reaches 4.7 ± 0.1ml/g, taste also reaches 8, organizes sophistication 7, elasticity 1.09 ± 0.01, if but these additives use most preferred composition, then unexpected optimum efficiency can be reached, as embodiment 8.
And pass through the contrast of embodiment 16 and reference examples 2,3,4, can find out, for the composition of foaming agent, the preferred composition of three kinds of foaming agents of the present invention can produce synergy, than effective not within the scope of this adding arbitrarily equal in quality, when one or both in use three kinds of components, the cake specific volume that it obtains is little, hardness is comparatively large, and outward appearance is very undesirable.Such as reference examples 2, add 4.3% α type-glycerin monostearate, the cake specific volume obtained is 3.3 ± 0.1ml/g, reference examples 3, add the α type-glycerin monostearate of 0.4% and the polyglyceryl fatty acid ester of 3.9%, the cake specific volume obtained is 3.2 ± 0.1ml/g, reference examples 4, add the Tween 80 of 4.3%, the cake specific volume obtained is 3.1 ± 0.1ml/g, all incomparable with 5.0 ± 0.1ml/g of embodiment 16.
Embodiment 10 ~ 16 all has raising in various degree than embodiment 1 ~ 8, in embodiment 10 ~ 16, cake overall quality is preferably embodiment 16, cake specific volume reaches 5.0 ± 0.1ml/g, sophistication is organized to reach 7, taste and color reaches 9, taste reaches 9, hardness 171.0 scholar 1.5, elasticity 1.18 scholar 0.01, most preferred embodiment 16, cake specific volume reaches 5.0 ± 0.1ml/g, sophistication is organized to reach 9, taste and color reaches 9, taste reaches 10, hardness 169.8 scholar 1.6g, elasticity 1.19 scholar 0.01, the characteristics of cake of adding additive and improve is described, and it is best with most preferred point value additive effect, i.e. converted starch 1.0%, whey powder 5.0%, beta carotene 0.2%, citric acid 0.1%, milk powder essence 0.2%.
Vegetarian diet cake color and luster made by formula of the present invention is close with traditional cake, and can compare favourably with the cake made from egg, mouthfeel is soft, moistening, and entrance dissolves soon, and can regulate according to individual taste.
Claims (18)
1. a vegetarian diet cake premixed powder, is characterized in that, comprises following component: lactalbumin, α type-glycerin monostearate, polyglyceryl fatty acid ester, Tween 80, flour, starch, sugar, milk powder, without aluminium economic benefits and social benefits baking powder, and salt, edible colloid; Wherein, by weight percentage, component content is: lactalbumin 5.0-10.0%, α type-glycerin monostearate 0.2-5.0%, polyglyceryl fatty acid ester 0.3-1.8%, Tween 80 0.1-1.0%;
Wherein, the using method of described vegetarian diet cake premixed powder is: vegetarian diet cake premixed powder, water, vegetable oil are mixed at a slow speed, dismiss fast, is stuck with paste to pour in Cake mould by cake and toasts, can obtain vegetarian diet cake.
2. vegetarian diet cake premixed powder as claimed in claim 1, it is characterized in that, by weight percentage, content of starch 1.0-10.0%, dry milk concentration 2.0-8.0%, without aluminium economic benefits and social benefits baking powder content 0.5-3.0%, salt content 0.3 ~ 0.4%, edible colloid content 0.1-0.3%, each component summation as many as 100% of this premixed powder.
3. vegetarian diet cake premixed powder as claimed in claim 1, is characterized in that, by weight percentage, content of starch 2.0-5.0%, dry milk concentration 3.0-4.0%, without aluminium economic benefits and social benefits baking powder content 1.0-3.0%, salt content 0.3 ~ 0.35%, edible colloid content 0.1-0.2%.
4. vegetarian diet cake premixed powder as claimed in claim 1 or 2, is characterized in that, by weight percentage, also comprise one or more of following component: converted starch 1.0-4.0%, whey powder 1.0-10.0%.
5. vegetarian diet cake premixed powder as claimed in claim 1 or 2, is characterized in that, by weight percentage, also comprise one or more of following component: converted starch 1.0-2.0%, whey powder 5.0-10.0%.
6. vegetarian diet cake premixed powder as claimed in claim 1 or 2, is characterized in that, by weight percentage, comprise one or more of following component further: beta carotene 0.2-0.5%, citric acid 0.1-0.2%, milk powder essence 0.1-0.3%.
7. vegetarian diet cake premixed powder as claimed in claim 1 or 2, is characterized in that, by weight percentage, comprise one or more of following component further: beta carotene 0.2-0.3%, citric acid 0.1%, milk powder essence 0.1-0.2%.
8. vegetarian diet cake premixed powder as claimed in claim 6, is characterized in that, by weight percentage, the content of following composition is: lactalbumin 10.0%, α type-glycerin monostearate 2.5%, polyglyceryl fatty acid ester 1.5%, Tween 80 0.3%, starch 2.0%, milk powder 3.5%, without aluminium economic benefits and social benefits baking powder 1.5%, salt content 0.3%, edible colloid 0.2%, converted starch 1.0%, whey powder 5.0%, beta carotene 0.2%, citric acid 0.1%, milk powder essence 0.2%.
9. vegetarian diet cake premixed powder as claimed in claim 4, is characterized in that, described converted starch is one in hydroxypropyl PASELLI EASYGEL starch or Ultra Tex 2 starch or its mixture.
10. vegetarian diet cake premixed powder as claimed in claim 9, is characterized in that, described converted starch is one in hydroxypropyl PASELLI EASYGEL starch or Ultra Tex 2 starch or its mixture, and described converted starch is pre-pasty state.
11. vegetarian diet cake premixed powders as claimed in claim 9, it is characterized in that, described converted starch is Ultra Tex 2 starch.
12. vegetarian diet cake premixed powders as claimed in claim 1, is characterized in that, described edible colloid is one in xanthans, sodium alginate or guar gum or its mixture.
13. vegetarian diet cake premixed powders as claimed in claim 12, it is characterized in that, described edible colloid is the mixture of xanthans and guar gum, part by weight 1:1.
The using method of 14. 1 kinds of vegetarian diet cake premixed powders as described in any one of claim 1 ~ 13, it is characterized in that, vegetarian diet cake premixed powder, water, vegetable oil are mixed at a slow speed, dismisses fast, cake is stuck with paste to pour in Cake mould and toasts, vegetarian diet cake can be obtained.
The using method of 15. vegetarian diet cake premixed powders as claimed in claim 14, is characterized in that, the ratio of vegetarian diet cake premixed powder and water is 1:0.35 ~ 1:0.65.
The using method of 16. vegetarian diet cake premixed powders as claimed in claim 15, is characterized in that, the ratio of vegetarian diet cake premixed powder and water is 1:0.6.
The using method of 17. vegetarian diet premixed powders as described in any one of claim 14-16, is characterized in that, first by described vegetarian diet cake premixed powder by screening, then get particle diameter and be in≤premixed powder of 0.336mm mixes with water, vegetable oil.
18. 1 kinds of sponge cake prods obtained by the vegetarian diet cake premixed powder described in any one of claim 1 ~ 13.
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