CN104872236A - Nutritious cake with aging delaying function and making method thereof - Google Patents
Nutritious cake with aging delaying function and making method thereof Download PDFInfo
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- CN104872236A CN104872236A CN201510171012.5A CN201510171012A CN104872236A CN 104872236 A CN104872236 A CN 104872236A CN 201510171012 A CN201510171012 A CN 201510171012A CN 104872236 A CN104872236 A CN 104872236A
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Abstract
The invention relates to nutritious cake with an aging delaying function and a making method thereof. The nutritious cake comprises wheat flour, soybean 11S globulins, drinking water, eggs, baking powder and cake emulsifier. The nutritious cake has the advantages that soybean proteins are the only complete proteins, containing eight amino acids which cannot be synthesized by a human body, in plant proteins; the soybean 11S globulins are the main component of the soybean proteins and can serve as nutrition enhancer, increase the nutritious value of the cake and delay starch aging; due to the increasing of the machining precision of the wheat flour, loss of a large amount of vitamin B, dietary fibers and minerals is caused; due to the fact that wheat proteins lack lysine, long-term eating of the wheat proteins could cause nutrient imbalance in the human body; a new approach is provided to the industrialization of the nutritious cake with the aging delaying function, and promising application prospect is achieved.
Description
Technical field
The invention belongs to food and food-processing method, relate to and a kind of there is nutrition cake of delaying aging function and preparation method thereof.
Background technology
Cake, being commonly called as " sponge cake " is with egg, sugar, flour etc. for primary raw material, inflating, being aided with raising agent through beating, and is steamed a kind of food that is soft, good palatability that loosens that tissue pine is sent out by baking or gas.Brand new cake has strong fragrance, and quality is soft, and high resilience, organizes fine and smooth porous, soft like sponge, easy to digest, is the product that people like very much.Cake is with a long history, appears at the ground such as the Shanghai of China, Ningbo, Suzhou in early days.And external always very advanced to the research of the cakes such as cake, pound cake, chiffon cake and lift meter Su etc. western-style cake development, Chinese market on end.People constantly improve cake and optimize, and using coarse food grains such as black rice, Chinese sorghum, pumpkins as cake raw material, study the nutritional flavor cake made new advances.The main material wheat flour producing cake lacks lysine, and amino acid pattern is uneven, and soybean protein is unique complete protein containing eight seed amino acids that human body can not synthesize in vegetable protein.Soy 11 S Globulin is the key component of soybean protein, can play a kind of effect of nutrition fortifier.The cake amino acid pattern that simple wheat flour makes is uneven and the later stage is rapidly aging, aging be the important bottleneck restricting China's Flour product industrialization always, add Soy 11 S Globulin and make cake, not only increase the nutritional labeling of cake, also improve color and the mouthfeel of cake.The cake that exploitation nutritional labeling balances more, has carried out new exploration for improving people's dietary structure.The industrialization that the present invention is the anti-aging cake of nutrition provides a new approach, and have broad application prospects the nutritive value that simultaneously improves cake delay age of starch.
At present, research just concentrates on to be added to soy protein products in Flour product to improve the nutritive value of Flour product as auxiliary material, but the requirement of practical application can not be met due to many indexs of soybean protein, as strong in beany flavor, emulsibility is on the low side, limits its extensive use.The nutrition of cake is improved to Soy 11 S Globulin and to delay the aging research of cake also rarer.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of safer, green, raising cake nutritive value of simple possible and the special protein of delaying aging thereof.
The object of the invention is to be achieved through the following technical solutions:
There is a nutrition cake for delaying aging function, cake mix component allotment ratio: wheat flour 90-100 part, Soy 11 S Globulin 2-6 part, white sugar 80-90 part, egg 120-150 part, baking powder 0.4-0.7 part, cake oil 2-4 part, drinking water 25-40 part; Wherein, the component of described special protein Soy 11 S Globulin is according to following weight portion mixing composition: soybean protein 1-2 part, distilled water 15-25 part.
Described soybean protein be soybean protein isolate, FSPC, defatted soy flour any one.
Described Soy 11 S Globulin preparation method comprises following processing step:
A, soybean protein 1-2 part, distilled water 15-25 part regulates pH8.8-9.0, magnetic agitation 1-1.5h in 40-50 DEG C of water-bath after dissolving.Under leaching liquor normal temperature centrifugal (13000-17000g, 15-25min), precipitation is dissolved again, regulates in pH8.8-9.0,40-50 DEG C of water-bath again centrifugal after magnetic agitation 1-1.5h, merges supernatant,
B, interpolation 0.005-0.012mol/L NaHSO
3, stored overnight at adjusting pH to 6.2-6.4,4-5 DEG C with 1-2mol/L HCl.Centrifugal (9000-10000g, 15-25min, 4-5 DEG C), dissolves with distilled water after precipitation washes 2-3 time with water, adjusts pH to 7.0-7.5, obtain Soy 11 S Globulin through spraying dry or freeze drying.
Have a nutrition cake preparation method for delaying aging function, described preparation method comprises following processing step:
A, by white sugar 80-90 part, egg 120-150 part is poured into together in eggbeater to beat and to be creamy white foam to egg liquid, adds cake oil 2-4 part, and drinking water 25-40 part is beaten to foam stabilization, stopped in time thick;
B, by wheat flour 90-100 part (sieving), Soy 11 S Globulin 2-6 part, baking powder 0.4-0.7 part baking powder is sprinkled in the egg slurry accomplished fluently equably, mixes well at a slow speed with tune powder machine;
C, the egg mixed up is stuck with paste the baking tray mould injecting and coat salad oil preheating, injection rate is the 1.8-2.2/3 of mould;
D, by inject egg stick with paste baking tray put into the oven for baking being preheating to 178-180 DEG C, baking at present fiery temperature between 180-185 DEG C, temperature of getting angry was between 175 ~ 180 DEG C before cake is initiated completely, treat that 10 ~ 12 min(cakes are no longer initiated, periphery gradual change is sallow) be adjusted between 200 ~ 210 DEG C afterwards.Time is 18 ~ 24 min, till being baked to brown color.After baking is come out of the stove, first slightly cool, the then demoulding, then continue cooling, obtain high nutritive value and aging cake slowly.
Described soybean protein be soybean protein isolate, FSPC, defatted soy flour any one.
According to an aspect of the present invention, provide a kind of method improving cake nutritive value and delaying aging thereof, the component of described special protein Soy 11 S Globulin is according to following weight portion mixing composition: soybean protein 1-2 part, distilled water 15-25 part.Cake mix component allotment ratio: wheat flour 90-100 part, Soy 11 S Globulin 2-6 part, white sugar 80-90 part, egg 120-150 part, baking powder 0.4-0.7 part, cake oil 2-4 part, drinking water 25-40 part.
According to a further aspect in the invention, provide a kind of method improving cake nutritive value and delaying aging thereof, comprise following processing step:
A, soybean protein 1-2 part, distilled water 15-25 part regulates pH8.8-9.0, magnetic agitation 1-1.5h in 40-50 DEG C of water-bath after dissolving.Under leaching liquor normal temperature centrifugal (13000-17000g, 15-25min), precipitation is dissolved again, regulates in pH8.8-9.0,40-50 DEG C of water-bath again centrifugal after magnetic agitation 1-1.5h, merges supernatant,
B, interpolation 0.005-0.012mol/L NaHSO
3, stored overnight at adjusting pH to 6.2-6.4,4-5 DEG C with 1-2mol/L HCl.Centrifugal (9000-10000g, 15-25min, 4-5 DEG C), dissolves with distilled water after precipitation washes 2-3 time with water, adjusts pH to 7.0-7.5, obtain Soy 11 S Globulin through spraying dry or freeze drying.
According to a further aspect in the invention, provide the preparation method of a kind of high nutritive value and aging cake slowly, comprise following processing step:
A, by white sugar 80-90 part, egg 120-150 part is poured into together in eggbeater to beat and to be creamy white foam to egg liquid, adds cake oil 2-4 part, and drinking water 25-40 part is beaten to foam stabilization, stopped in time thick;
B, by wheat flour 90-100 part (sieving), Soy 11 S Globulin 2-6 part, baking powder 0.4-0.7 part baking powder is sprinkled in the egg slurry accomplished fluently equably, mixes well at a slow speed with tune powder machine;
C, the egg mixed up is stuck with paste the baking tray mould injecting and coat salad oil preheating, injection rate is the 1.8-2.2/3 of mould;
D, by inject egg stick with paste baking tray put into the oven for baking being preheating to 178-180 DEG C, baking at present fiery temperature between 180-185 DEG C, temperature of getting angry was between 175 ~ 180 DEG C before cake is initiated completely, treat that 10 ~ 12 min(cakes are no longer initiated, periphery gradual change is sallow) be adjusted between 200 ~ 210 DEG C afterwards.Time is 18 ~ 24 min, till being baked to brown color.After baking is come out of the stove, first slightly cool, the then demoulding, then continue cooling, obtain high nutritive value and aging cake slowly;
Preferably, described soybean protein be soybean protein isolate, FSPC, defatted soy flour any one.
Above-mentioned Soy 11 S Globulin can be used for the processing of cake.Improve cake nutrition, to delay cake aging.
Advantage of the present invention is:
(1) a kind of special protein Soy 11 S Globulin of obtaining of the present invention, mainly by soybean protein, prepared by distilled water, be a kind of component of soybean protein, but its functional character is better than soybean protein, is more suitable for cake processing, has novelty;
(2) a kind of method improving cake nutritive value and delaying aging thereof of the present invention's development, improve the nutrition of cake, and it is aging to delay cake.The process of cake industrialization can be accelerated, have broad application prospects;
(3) the present invention adopts the mixed powder cake of Soy 11 S Globulin and wheat flour, and nutritive value and its anti-aging degree of cake are improved;
(4) a kind of method improving cake nutritive value and delaying aging thereof of the present invention's development, its production technology is simple, is easy to industrial operation;
(5) soybean protein is the accessory substance after soybean extract oil, improves the added value of soybean, is conducive to the comprehensive utilization of resource.
Detailed description of the invention
For a better understanding of the present invention, illustrate content of the present invention further below in conjunction with embodiment, but content of the present invention
embodiment 1there is a nutrition cake for delaying aging function, cake mix component allotment ratio: wheat flour 90-100 part, Soy 11 S Globulin 2-6 part, white sugar 80-90 part, egg 120-150 part, baking powder 0.4-0.7 part, cake oil 2-4 part, drinking water 25-40 part; Wherein, the component of described special protein Soy 11 S Globulin is according to following weight portion mixing composition: soybean protein 1-2 part, distilled water 15-25 part.
Described soybean protein be soybean protein isolate, FSPC, defatted soy flour any one.
Described Soy 11 S Globulin preparation method comprises following processing step:
A, soybean protein 1-2 part, distilled water 15-25 part regulates pH8.8-9.0, magnetic agitation 1-1.5h in 40-50 DEG C of water-bath after dissolving.Under leaching liquor normal temperature centrifugal (13000-17000g, 15-25min), precipitation is dissolved again, regulates in pH8.8-9.0,40-50 DEG C of water-bath again centrifugal after magnetic agitation 1-1.5h, merges supernatant,
B, interpolation 0.005-0.012mol/L NaHSO
3, stored overnight at adjusting pH to 6.2-6.4,4-5 DEG C with 1-2mol/L HCl.Centrifugal (9000-10000g, 15-25min, 4-5 DEG C), dissolves with distilled water after precipitation washes 2-3 time with water, adjusts pH to 7.0-7.5, obtain Soy 11 S Globulin through spraying dry or freeze drying.
Have a nutrition cake preparation method for delaying aging function, described preparation method comprises following processing step:
A, by white sugar 80-90 part, egg 120-150 part is poured into together in eggbeater to beat and to be creamy white foam to egg liquid, adds cake oil 2-4 part, and drinking water 25-40 part is beaten to foam stabilization, stopped in time thick;
B, by wheat flour 90-100 part (sieving), Soy 11 S Globulin 2-6 part, baking powder 0.4-0.7 part baking powder is sprinkled in the egg slurry accomplished fluently equably, mixes well at a slow speed with tune powder machine;
C, the egg mixed up is stuck with paste the baking tray mould injecting and coat salad oil preheating, injection rate is the 1.8-2.2/3 of mould;
D, by inject egg stick with paste baking tray put into the oven for baking being preheating to 178-180 DEG C, baking at present fiery temperature between 180-185 DEG C, temperature of getting angry was between 175 ~ 180 DEG C before cake is initiated completely, treat that 10 ~ 12 min(cakes are no longer initiated, periphery gradual change is sallow) be adjusted between 200 ~ 210 DEG C afterwards.Time is 18 ~ 24 min, till being baked to brown color.After baking is come out of the stove, first slightly cool, the then demoulding, then continue cooling, obtain high nutritive value and aging cake slowly.
Described soybean protein be soybean protein isolate, FSPC, defatted soy flour any one.
According to an aspect of the present invention, provide a kind of method improving cake nutritive value and delaying aging thereof, the component of described special protein Soy 11 S Globulin is according to following weight portion mixing composition: soybean protein 1-2 part, distilled water 15-25 part.Cake mix component allotment ratio: wheat flour 90-100 part, Soy 11 S Globulin 2-6 part, white sugar 80-90 part, egg 120-150 part, baking powder 0.4-0.7 part, cake oil 2-4 part, drinking water 25-40 part.
According to a further aspect in the invention, provide a kind of method improving cake nutritive value and delaying aging thereof, comprise following processing step:
A, soybean protein 1-2 part, distilled water 15-25 part regulates pH8.8-9.0, magnetic agitation 1-1.5h in 40-50 DEG C of water-bath after dissolving.Under leaching liquor normal temperature centrifugal (13000-17000g, 15-25min), precipitation is dissolved again, regulates in pH8.8-9.0,40-50 DEG C of water-bath again centrifugal after magnetic agitation 1-1.5h, merges supernatant,
B, interpolation 0.005-0.012mol/L NaHSO
3, stored overnight at adjusting pH to 6.2-6.4,4-5 DEG C with 1-2mol/L HCl.Centrifugal (9000-10000g, 15-25min, 4-5 DEG C), dissolves with distilled water after precipitation washes 2-3 time with water, adjusts pH to 7.0-7.5, obtain Soy 11 S Globulin through spraying dry or freeze drying.
According to a further aspect in the invention, provide the preparation method of a kind of high nutritive value and aging cake slowly, comprise following processing step:
A, by white sugar 80-90 part, egg 120-150 part is poured into together in eggbeater to beat and to be creamy white foam to egg liquid, adds cake oil 2-4 part, and drinking water 25-40 part is beaten to foam stabilization, stopped in time thick;
B, by wheat flour 90-100 part (sieving), Soy 11 S Globulin 2-6 part, baking powder 0.4-0.7 part baking powder is sprinkled in the egg slurry accomplished fluently equably, mixes well at a slow speed with tune powder machine;
C, the egg mixed up is stuck with paste the baking tray mould injecting and coat salad oil preheating, injection rate is the 1.8-2.2/3 of mould;
D, by inject egg stick with paste baking tray put into the oven for baking being preheating to 178-180 DEG C, baking at present fiery temperature between 180-185 DEG C, temperature of getting angry was between 175 ~ 180 DEG C before cake is initiated completely, treat that 10 ~ 12 min(cakes are no longer initiated, periphery gradual change is sallow) be adjusted between 200 ~ 210 DEG C afterwards.Time is 18 ~ 24 min, till being baked to brown color.After baking is come out of the stove, first slightly cool, the then demoulding, then continue cooling, obtain high nutritive value and aging cake slowly.
Preferably, described soybean protein be soybean protein isolate, FSPC, defatted soy flour any one.
Above-mentioned Soy 11 S Globulin can be used for the processing of cake.Improve cake nutrition, delay the aging defatted soy flour selecting high-quality commercially available 1 part of cake, distilled water 15 parts regulates pH9.0, magnetic agitation 1h in 45 DEG C of water-baths after dissolving.Under leaching liquor normal temperature centrifugal (17000g, 20min), precipitation is dissolved again, regulates pH9.0, again centrifugal after magnetic agitation 1h in 45 DEG C of water-baths, merges supernatant, adds 0.01mol/L NaHSO
3, adjust pH to 6.4 with 1mol/L HCl, stored overnight at 4 DEG C.Centrifugal (9000-10000g, 15-25min, 4-5 DEG C), dissolves with distilled water after precipitation washes 2 times with water, adjusts pH to 7.5, obtain Soy 11 S Globulin through spraying dry or freeze drying.
By white sugar 80 parts, 120 parts, egg is poured into together in eggbeater to beat and to be creamy white foam to egg liquid, adds cake oil 3 parts, and drinking water 30 parts is beaten to foam stabilization, stopped in time thick.By wheat flour 100 parts (sieving), Soy 11 S Globulin 3 parts, baking powder 0.4 part of baking powder is sprinkled in the egg slurry accomplished fluently equably, mixes well at a slow speed with tune powder machine.Stuck with paste by the egg mixed up to inject and coat salad oil and the baking tray mould of preheating, injection rate is 2/3 of mould.The baking tray injecting egg paste is put into the oven for baking being preheating to 180 DEG C, baking at present fiery temperature between 180-185 DEG C, temperature of getting angry was between 175 ~ 180 DEG C before cake is initiated completely, treat that 10 ~ 12 min(cakes are no longer initiated, periphery gradual change is sallow) be adjusted between 200 ~ 210 DEG C afterwards.Time is 18 ~ 20 min, till being baked to brown color.After baking is come out of the stove, first slightly cool, the then demoulding, then continue cooling, obtain high nutritive value and aging cake slowly.
embodiment 2
The defatted soy flour selecting high-quality commercially available 1 part, distilled water 15 parts regulates pH9.0, magnetic agitation 1h in 45 DEG C of water-baths after dissolving.Under leaching liquor normal temperature centrifugal (17000g, 20min), precipitation is dissolved again, regulates pH9.0, again centrifugal after magnetic agitation 1h in 45 DEG C of water-baths, merges supernatant, adds 0.01mol/L NaHSO
3, adjust pH to 6.4 with 1mol/L HCl, stored overnight at 4 DEG C.Centrifugal (9000-10000g, 15-25min, 4-5 DEG C), dissolves with distilled water after precipitation washes 2 times with water, adjusts pH to 7.5, obtain Soy 11 S Globulin through spraying dry or freeze drying.
By white sugar 80 parts, 120 parts, egg is poured into together in eggbeater to beat and to be creamy white foam to egg liquid, adds cake oil 3 parts, and drinking water 32 parts is beaten to foam stabilization, stopped in time thick.By wheat flour 100 parts (sieving), Soy 11 S Globulin 4 parts, baking powder 0.4 part of baking powder is sprinkled in the egg slurry accomplished fluently equably, mixes well at a slow speed with tune powder machine.Stuck with paste by the egg mixed up to inject and coat salad oil and the baking tray mould of preheating, injection rate is 2/3 of mould.The baking tray injecting egg paste is put into the oven for baking being preheating to 180 DEG C, baking at present fiery temperature between 180-185 DEG C, temperature of getting angry was between 175 ~ 180 DEG C before cake is initiated completely, treat that 10 ~ 12 min(cakes are no longer initiated, periphery gradual change is sallow) be adjusted between 200 ~ 210 DEG C afterwards.Time is 18 ~ 20 min, till being baked to brown color.After baking is come out of the stove, first slightly cool, the then demoulding, then continue cooling, obtain high nutritive value and aging cake slowly.
Claims (5)
1. there is a nutrition cake for delaying aging function, it is characterized in that, cake mix component allotment ratio: wheat flour 90-100 part, Soy 11 S Globulin 2-6 part, white sugar 80-90 part, egg 120-150 part, baking powder 0.4-0.7 part, cake oil 2-4 part, drinking water 25-40 part; Wherein, the component of described special protein Soy 11 S Globulin is according to following weight portion mixing composition: soybean protein 1-2 part, distilled water 15-25 part.
2. a kind of nutrition cake with delaying aging function according to claim 1, is characterized in that, described soybean protein be soybean protein isolate, FSPC, defatted soy flour any one.
3. a kind of nutrition cake with delaying aging function according to claim 1, it is characterized in that, described Soy 11 S Globulin preparation method comprises following processing step:
A, soybean protein 1-2 part, distilled water 15-25 part regulates pH8.8-9.0 after dissolving, magnetic agitation 1-1.5h in 40-50 DEG C of water-bath, under leaching liquor normal temperature centrifugal (13000-17000g, 15-25min), precipitation is dissolved again, regulate pH8.8-9.0, again centrifugal after magnetic agitation 1-1.5h in 40-50 DEG C of water-bath, merge supernatant
B, interpolation 0.005-0.012mol/L NaHSO
3pH to 6.2-6.4 is adjusted with 1-2mol/L HCl, stored overnight at 4-5 DEG C, centrifugal (9000-10000g, 15-25min, 4-5 DEG C), dissolve with distilled water after precipitation washes 2-3 time with water, adjust pH to 7.0-7.5, obtain Soy 11 S Globulin through spraying dry or freeze drying.
4. have a nutrition cake preparation method for delaying aging function, it is characterized in that, described preparation method comprises following processing step:
A, by white sugar 80-90 part, egg 120-150 part is poured into together in eggbeater to beat and to be creamy white foam to egg liquid, adds cake oil 2-4 part, and drinking water 25-40 part is beaten to foam stabilization, stopped in time thick;
B, by wheat flour 90-100 part (sieving), Soy 11 S Globulin 2-6 part, baking powder 0.4-0.7 part baking powder is sprinkled in the egg slurry accomplished fluently equably, mixes well at a slow speed with tune powder machine;
C, the egg mixed up is stuck with paste the baking tray mould injecting and coat salad oil preheating, injection rate is the 1.8-2.2/3 of mould;
D, by inject egg stick with paste baking tray put into the oven for baking being preheating to 178-180 DEG C, at present fiery temperature is between 180-185 DEG C in baking, and temperature of getting angry was between 175 ~ 180 DEG C before cake is initiated completely, treated that 10 ~ 12 min(cakes are no longer initiated, periphery gradual change is sallow) be adjusted between 200 ~ 210 DEG C afterwards, time is 18 ~ 24 min, till being baked to brown color, after baking is come out of the stove, first slightly cool, then the demoulding, then continue cooling, obtain high nutritive value and aging cake slowly.
5. a kind of nutrition cake preparation method with delaying aging function according to claim 4, is characterized in that, described soybean protein be soybean protein isolate, FSPC, defatted soy flour any one.
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| CN108184956A (en) * | 2018-03-23 | 2018-06-22 | 武汉轻工大学 | Anti-aging cake and preparation method thereof |
| CN108477590A (en) * | 2018-02-08 | 2018-09-04 | 扬州冶春食品生产配送股份有限公司 | A kind of method that Yangzhou improves fried rice re-heat quality-improving and shelf life extension |
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| CN108477590A (en) * | 2018-02-08 | 2018-09-04 | 扬州冶春食品生产配送股份有限公司 | A kind of method that Yangzhou improves fried rice re-heat quality-improving and shelf life extension |
| CN108184956A (en) * | 2018-03-23 | 2018-06-22 | 武汉轻工大学 | Anti-aging cake and preparation method thereof |
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Application publication date: 20150902 |