CN103564003A - Pre-mixed flour for bifidus factor cake - Google Patents
Pre-mixed flour for bifidus factor cake Download PDFInfo
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- CN103564003A CN103564003A CN201310540469.XA CN201310540469A CN103564003A CN 103564003 A CN103564003 A CN 103564003A CN 201310540469 A CN201310540469 A CN 201310540469A CN 103564003 A CN103564003 A CN 103564003A
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Abstract
The invention provides pre-mixed flour for a bifidus factor cake. The pre-mixed flour comprises the components in parts by weight as follows: 45-55 parts of low protein flour, 25-35 parts of white granulated sugar, 8-10 parts of meringue powder, 5-10 parts of isomaltooligosacharide, 5-8 parts of whole milk powder, 5-8 parts of non-dairy creamer, 2-3 parts of pregelatinized starch, 1-2 parts of baking powder, 0.5-1 part of edible salt and 0.1-0.3 parts of citric acid. When the materials are used for preparing the bifidus factor cake, the preparation is simple, convenient and rapid, and the delicious cake can be prepared as long as the cake pre-mixed flour and quantitative water are mixed uniformly and subjected to whipping, injection molding and baking; and the cake preparation flow is simplified, the technical requirement is reduced, and great convenience is brought for household nutritional cake preparation.
Description
Technical field
The invention belongs to food processing field, relate to cake, relate in particular to a kind of Oilgosaccharkdes cake premixed powder.
Background technology
Cake be a class to take flour, sucrose, egg, cream, milk powder etc. be primary raw material, the soft food of making through baking.Its multiple tastes, is of high nutritive value.In recent years, along with improving constantly of people's living standard, cake has progressed into people's diet.In some big and medium-sized cities, cake, bread have become the daily-consumption food items of more and more many families.And along with progressively universal in ordinary people family of the continuous enhancing of people's Consciousness of food security and small household appliances (eggbeater, electric oven etc.), the situation of family's self-control cake is more and more many, in order to meet the market demand of ever-increasing family self-control cake, a kind of novel, raw-food material---cake premixed powder arises at the historic moment easily and efficiently.
Summary of the invention
The object of the present invention is to provide a kind of Oilgosaccharkdes cake premixed powder.
In formula for a product of the present invention, add isomalto-oligosaccharide.Isomalto-oligosaccharide is called as Oilgosaccharkdes, it enters after human body intestinal canal, can improve the micro-ecological environment of digestion, effectively promote the interior beneficial bacteria of the human body growth and breeding of Bifidobacterium one by one, and in its metabolic process, produce organic acid, can make pH value in intestines reduce, suppress the growth of salmonella and spoilage organisms in intestines, long-term edible have the gastrointestinal function of adjusting, defaecation, antibacterial, strengthen the functions such as immune function of human body and raising nutrient absorption rate.
Simple, convenient, fast while making Oilgosaccharkdes cake with it, only cake premix powder need be mixed with gauge water, dismiss, injection molding, baking can produce delicious cake, simplified cake production flow process, reduced the nutrition cake making of specification requirement ，Wei family and brought great convenience.
A cake premixed powder, its weight portion is composed as follows: Self-raising flour 45～55, white granulated sugar 25～35, egg-white powder 8～10, isomalto-oligosaccharide 5～10, whole-fat milk powder 5～8, vegetable fat powder 5～8, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1, citric acid 0.1～0.3.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 80 mesh sieves;
Described egg-white powder is egg white powder;
Described pre-gelatinized starch is potato pre-gelatinized starch.
Preparation method: Self-raising flour, white granulated sugar, egg-white powder, isomalto-oligosaccharide, whole-fat milk powder, vegetable fat powder, pre-gelatinized starch, baking powder, edible salt, citric acid are pressed after formula rate weighing, mixed.
Egg-white powder (Meringue Powder) is that to take the egg white of Fresh Egg be raw material, through operations such as stirring, filtration, pasteurize, freeze drying or spraying are dry, makes, and has well dismissing property and gelation.
Because egg white itself is meta-alkalescence, the pH value of egg white solution reaches 7.6 left and right conventionally, and egg white is only under the slant acidity environment of pH value 5 left and right, could form bulk, stable foam state, so added a small amount of citric acid in formula, be used for regulating acidity, be beneficial to egg white and dismiss, and guarantee foam stabilization, lasting, make the Oilgosaccharkdes cake of baking molding more soft good to eat.
A kind of using method of Oilgosaccharkdes cake premixed powder:
(1) baking box preheating: first by oven heat to 170 ℃, preheating 10 minutes;
(2) batter is made: Oilgosaccharkdes cake premixed powder: water=1.8:1 by weight, the water of room temperature is poured in stirred vessel, and add Oilgosaccharkdes cake premixed powder, after preliminarily solubilised, first low rate mixing 1～2min, then rapid stirring 3～5min, make the batter of even foaming.
(3) injection molding baking: use piping bag or little spoon fast batter to be injected to resistance to roasting cake dixie cup to 8 minute full, can add in batter that grape is dry, blueberry grain, walnut are broken etc.With 170 ℃ of bakings 15～20 minutes.
(4) baking finishes to take out cake, cooling.
Simple, convenient, fast while making Oilgosaccharkdes cake with Oilgosaccharkdes cake premixed powder of the present invention, and the cake of producing has the function of intestinal canal of improvement, relaxes bowel, improves the effects such as body immunity.
Four, specific embodiment
Embodiment 1
Formula rate (weight portion)
Self-raising flour 50, white granulated sugar 30, egg-white powder 9, isomalto-oligosaccharide 8, whole-fat milk powder 6, vegetable fat powder 7, pre-gelatinized starch 2, baking powder 2, edible salt 1, citric acid 0.2.
Preparation method: Self-raising flour, white granulated sugar, egg-white powder, isomalto-oligosaccharide, whole-fat milk powder, vegetable fat powder, pre-gelatinized starch, baking powder, edible salt, citric acid are pressed after formula rate weighing, mixed.
Using method:
(1) baking box preheating: first by oven heat to 170 ℃, preheating 10 minutes;
(2) batter is made: Oilgosaccharkdes cake premixed powder: water=1.8:1 by weight, the water of room temperature is poured in stirred vessel, and add Oilgosaccharkdes cake premixed powder, after preliminarily solubilised, first low rate mixing 1～2min, then rapid stirring 3～5min, make the batter of even foaming.
(3) injection molding baking: use piping bag or little spoon fast batter to be injected to resistance to roasting cake dixie cup to 8 minute full, can add in batter that grape is dry, blueberry grain, walnut are broken etc.With 170 ℃ of bakings 15～20 minutes.
(4) baking finishes to take out cake, cooling.
Embodiment 2
Self-raising flour 55, white granulated sugar 25, egg-white powder 10, isomalto-oligosaccharide 5, whole-fat milk powder 8, vegetable fat powder 5, pre-gelatinized starch 3, baking powder 2, edible salt 0.5, citric acid 0.3.
Preparation method and using method are with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (1)
1. an Oilgosaccharkdes cake premixed powder, its weight portion is composed as follows: Self-raising flour 45～55, white granulated sugar 25～35, egg-white powder 8～10, isomalto-oligosaccharide 5～10, whole-fat milk powder 5～8, vegetable fat powder 5～8, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1, citric acid 0.1～0.3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310540469.XA CN103564003A (en) | 2013-11-05 | 2013-11-05 | Pre-mixed flour for bifidus factor cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310540469.XA CN103564003A (en) | 2013-11-05 | 2013-11-05 | Pre-mixed flour for bifidus factor cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564003A true CN103564003A (en) | 2014-02-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310540469.XA Pending CN103564003A (en) | 2013-11-05 | 2013-11-05 | Pre-mixed flour for bifidus factor cake |
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| CN (1) | CN103564003A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082379A (en) * | 2014-07-07 | 2014-10-08 | 李华 | Low-energy cake with isomalto-oligosaccharide used |
| CN104430686A (en) * | 2014-12-27 | 2015-03-25 | 镇江元致亨食品有限公司 | Cake premixed flour |
| CN104430682A (en) * | 2014-12-19 | 2015-03-25 | 山东圣琪生物有限公司 | Premixed cake flour and making method thereof |
| CN104489484A (en) * | 2014-12-31 | 2015-04-08 | 东莞和创食品有限公司 | Steamed cake and making method thereof |
| CN106417449A (en) * | 2016-12-13 | 2017-02-22 | 广州沃邦生物科技有限公司 | Aloe-cake pre-blending powder, cake and preparation process of cake |
| CN109380481A (en) * | 2018-12-25 | 2019-02-26 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding oligoisomaltose |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1507454A (en) * | 2001-03-30 | 2004-06-23 | �ֵ����� | Method for preparing a low calorie food product |
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2013
- 2013-11-05 CN CN201310540469.XA patent/CN103564003A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1507454A (en) * | 2001-03-30 | 2004-06-23 | �ֵ����� | Method for preparing a low calorie food product |
Non-Patent Citations (2)
| Title |
|---|
| 朱珠等: "异麦芽低聚糖生产蛋糕的研究", 《食品工业》, no. 03, 20 June 2003 (2003-06-20) * |
| 汪磊: ""蛋糕预混合粉研究"", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》, 15 February 2010 (2010-02-15) * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082379A (en) * | 2014-07-07 | 2014-10-08 | 李华 | Low-energy cake with isomalto-oligosaccharide used |
| CN104430682A (en) * | 2014-12-19 | 2015-03-25 | 山东圣琪生物有限公司 | Premixed cake flour and making method thereof |
| CN104430686A (en) * | 2014-12-27 | 2015-03-25 | 镇江元致亨食品有限公司 | Cake premixed flour |
| CN104489484A (en) * | 2014-12-31 | 2015-04-08 | 东莞和创食品有限公司 | Steamed cake and making method thereof |
| CN106417449A (en) * | 2016-12-13 | 2017-02-22 | 广州沃邦生物科技有限公司 | Aloe-cake pre-blending powder, cake and preparation process of cake |
| CN109380481A (en) * | 2018-12-25 | 2019-02-26 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding oligoisomaltose |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140212 |