CN105230754A - Sugar-free rice flour cake capable improving quality by utilizing sucrose ester and recombined rhizopus chinensis lipase and production method thereof - Google Patents
Sugar-free rice flour cake capable improving quality by utilizing sucrose ester and recombined rhizopus chinensis lipase and production method thereof Download PDFInfo
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- CN105230754A CN105230754A CN201510794151.3A CN201510794151A CN105230754A CN 105230754 A CN105230754 A CN 105230754A CN 201510794151 A CN201510794151 A CN 201510794151A CN 105230754 A CN105230754 A CN 105230754A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a sugar-free rice flour cake capable of improving the quality by utilizing sucrose ester and recombined rhizopus chinensis lipase and a production method thereof. The production method adopts the following process steps: adding eggs, xylitol, maltitol, milk, sucrose ester and recombined rhizopus chinensis lipase into an egg beater, and mixing uniformly; then adding vegetable oil and essence, and mixing uniformly; then pouring sieved rice meal, wheat starch and baking powder into the egg beater, continuously stirring until milky-white fluffy paste is formed; pouring an egg paste into a mold, and baking to obtain the sugar-free rice flour cake. According to the sugar-free rice flour cake and the production method thereof, foundation is laid for the production of health and high-quality sugar-free rice flour cake, the sugar-free rice flour cake is prepared by utilizing xylitol and maltitol; meanwhile, through the addition of the bsucrose ester and the recombined rhizopus chinensis lipase, the baking and storing characteristics of egg products can be improved, the prepared sponge cake not only has the health care function of sugar-free food, but also has the characteristics of large volume, moist and flexible taste, difficulty in ageing, high acceptability of consumers in the storage period, and the like.
Description
Technical field
The present invention relates to a kind of sugar-free ground rice cake of sucrose ester and restructuring rhizopus chinensis lipase oil recovery enhancement and production method thereof of utilizing and belong to food processing technology field.
Background technology
Sucrose is one of primary raw material of cake, and the making for cake is very important, and except as sweetener, it also plays thickening, water holding, paints and delay the functional characteristics such as the aging of product in process.But take in the high food of too much sugar content as cake and can increase the ill probability that people suffer from obesity, diabetes and some angiocardiopathies etc.Current glycitols is a kind of more common sucrose substituent, can be used to the sucrose partly or entirely replaced in cake, gives product certain sugariness simultaneously.But sugar alcohol substitutes sucrose to be applied in cake, certain impact can be produced on each side quality of cake.Made cake small volume, matter structure are comparatively hard, easily aging fall slag.Sucrose ester has good emulsibility, and the volume of cake can be made to increase, and quality is soft, can also delay the aging of cake, extends the shelf life of sponge cake prod.Restructuring rhizopus chinensis lipase extracts genomic DNA from rhizopus chinensis, a kind of novel lipase produced by a series of process such as pcr amplification, genetic recombination structure, clone, expression.The advantages such as it is high that it has stability, and lipase activity is high, and production cost is low, and phosphatidase and triglycerides enzymatic activity can be shown simultaneously, produce the class such as monoglyceride and lysophosphatide emulsifying agent.But up to the present, application sucrose ester and lipase improve the method for sugar-free ground rice cake there is not been reported.
Summary of the invention
The object of this invention is to provide a kind of the sugar-free ground rice cake and the production method thereof that utilize sucrose ester and restructuring rhizopus chinensis lipase oil recovery enhancement.According to technical scheme provided by the invention.By the application of sucrose ester with restructuring rhizopus chinensis lipase, improve baking property and the storage characteristics of the sugar-free ground rice cake containing xylitol and maltitol, make the sugar-free ground rice cake obtained have volume large, the moistening softness of mouthfeel, not easily aging, consumer acceptance's high in shelf time.
According to technical scheme provided by the invention, a kind of containing the sugar-free ground rice cake of sucrose ester with restructuring rhizopus chinensis lipase, it is characterized in that comprising following component, its component calculates by weight: rice meal is: 20 ~ 30 parts, and egg is: 25 ~ 45 parts; Vegetable oil is: 5 ~ 10 parts; Wheaten starch is: 2 ~ 5 parts; Xylitol is: 15 ~ 22 parts; Maltitol is: 3 ~ 8 parts; Milk is: 2 ~ 5 parts; Baking powder is: 0.1 ~ 0.5 part; Sucrose ester is: 0.02 ~ 0.2 part; Restructuring rhizopus chinensis lipase is: 0.0002 ~ 0.002 part, essence is: 0 ~ 0.04 part;
Egg, xylitol, maltitol, milk, sucrose ester and restructuring rhizopus chinensis lipase are added in egg-whisk and mixes, then add vegetable oil and essence, to be mixed evenly after the rice meal sieved, wheaten starch and baking powder poured in egg-whisk continue to beat to forming milky white fluffy batter.Cake is stuck with paste and pours mould into and carry out baking and get product.
The present invention also protects a kind of containing the production method of sucrose ester with the sugar-free ground rice cake of restructuring rhizopus chinensis lipase, and feature is, adopts following processing step, component ratio by mass number meter:
(1) getting egg is: 25 ~ 45 parts; Xylitol is: 15 ~ 22 parts; Maltitol is: 3 ~ 8 parts; Milk is: 2 ~ 5 parts; Sucrose ester is: 0.02 ~ 0.2 part; Restructuring rhizopus chinensis lipase is: 0.0002 ~ 0.002 part adds middling speed in egg-whisk and beats 5 ~ 8min, allows xylitol and maltitol fully dissolve and to mix;
(2) by vegetable oil be: 5 ~ 10 parts; Essence is: 0 ~ 0.04 part adds egg-whisk middling speed and beats 2 ~ 4min, mixes;
(3) by the rice meal sieved be: 20 ~ 30 parts, wheaten starch is: 2 ~ 5 parts; Baking powder is: 0.1 ~ 0.5 part is mixed into rear quick whipping 4 ~ 7min, forms the batter of fluffy ivory;
(4) the cake batter be stirred is poured in mould;
(5) baking tray is sent into the baking box of preheated 160 ~ 180 degrees Celsius in advance, bake and get product for 20 ~ 30 minutes.
The rotating speed that above-mentioned middling speed is beaten is 100 ~ 180 revs/min, and the rotating speed beaten fast is 180 ~ 240 revs/min.
The present invention produces sugar-free ground rice cake that is healthy, high-quality to lay the foundation, xylitol and maltitol is utilized to make sugar-free ground rice cake, improve curing of sponge cake prod by sucrose ester with the interpolation of restructuring rhizopus chinensis lipase makes obtained cake not only have the health care of sugarfree foods with storage characteristics simultaneously, and have that volume is large, the moistening softness of mouthfeel, not easily aging, consumer acceptance's high in shelf time.
Accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Detailed description of the invention
Embodiment in is by reference to the accompanying drawings described further by the present invention below.
Embodiment one:
In the embodiment of the present invention, rice meal is: 20 parts, and egg is: 45 parts; Vegetable oil is: 5 parts; Wheaten starch is: 3 parts; Xylitol is: 18 parts; Maltitol is: 4.87 parts; Milk is: 4 parts; Baking powder is: 0.1 part; Sucrose ester is: 0.0298 part; Restructuring rhizopus chinensis lipase is: 0.0002 part, essence is: 0 part.
Getting egg is: 45 parts; Xylitol is: 18 parts; Maltitol is: 4.87 parts; Milk is: 4 parts; Sucrose ester is: 0.0298 part; Lipase is: 0.0002 part adds middling speed in egg-whisk and beats 5min, allows xylitol and maltitol fully dissolve and to mix.Then by vegetable oil be: 5 parts; Essence is: 0 part adds egg-whisk middling speed and beats 2min, mixes; By the rice meal sieved be again: 20 parts, wheaten starch is: 3 parts; Baking powder is: 0.1 part is mixed into rear quick whipping 4min, forms the batter of fluffy ivory.The cake batter be stirred is poured in little dixie cup mould; Baking tray is sent into the baking box of preheated 160 degrees Celsius in advance, roasting 30min gets product.
Embodiment two:
In the embodiment of the present invention, rice meal is: 25 parts, and egg is: 30 parts; Vegetable oil is: 7 parts; Wheaten starch is: 5 parts; Xylitol is: 22 parts; Maltitol is: 8 parts; Milk is: 2.64 parts; Baking powder is: 0.3 part; Sucrose ester is: 0.039 part; Restructuring rhizopus chinensis lipase is: 0.001 part, essence is: 0.02 part.
Getting egg is: 30 parts; Xylitol is: 22 parts; Maltitol is: 8 parts; Milk is: 2.64 parts; Sucrose ester is: 0.039 part; Lipase is: 0.001 part adds middling speed in egg-whisk and beats 6min, allows xylitol and maltitol fully dissolve and to mix.Then by vegetable oil be: 7 parts; Essence is: 0.02 part adds egg-whisk middling speed and beats 3min, mixes; By the rice meal sieved be again: 25 parts, wheaten starch is: 5 parts; Baking powder is: 0.3 part is mixed into rear quick whipping 7min, forms the batter of fluffy ivory.The cake batter be stirred is poured in 6 cun of Cake moulds; Baking tray is sent into the baking box of preheated 180 degrees Celsius in advance, roasting 30min gets product.
Embodiment three:
In the embodiment of the present invention, rice meal is: 30 parts, and egg is: 36 parts; Vegetable oil is: 10 parts; Wheaten starch is: 2 parts; Xylitol is: 15 parts; Maltitol is: 3 parts; Milk is: 3.508 parts; Baking powder is: 0.4 part; Sucrose ester is: 0.05 part; Restructuring rhizopus chinensis lipase is: 0.002 part, essence is: 0.04 part.
Getting egg is: 36 parts; Xylitol is: 15 parts; Maltitol is: 3 parts; Milk is: 3.508 parts; Sucrose ester is: 0.05 part; Lipase is: 0.002 part adds middling speed in egg-whisk and beats 8min, allows xylitol and maltitol fully dissolve and to mix.Then by vegetable oil be: 10 parts; Essence is: 0.04 part adds egg-whisk middling speed and beats 4min, mixes; By the rice meal sieved be again: 30 parts, wheaten starch is: 2 parts; Baking powder is: 0.4 part is mixed into rear quick whipping 6min, forms the batter of fluffy ivory.The cake batter be stirred is poured in Cake mould; Baking tray is sent into the baking box of preheated 170 degrees Celsius in advance, roasting 25min gets product.
The sugar-free ground rice cake made by above-mentioned three Example formulations and production technology not only has the health care of sugarfree foods, and has that volume is large, the moistening softness of mouthfeel, not easily aging, consumer acceptance's high in shelf time.
In the embodiment of the present invention, raw material are by being purchased in market, and equipment adopts conventional equipment.
In the present invention's three embodiments, the rotating speed that middling speed is beaten is 100 ~ 180 revs/min, and the rotating speed beaten fast is 180 ~ 240 revs/min.
Claims (3)
1. utilize a sugar-free ground rice cake for sucrose ester and restructuring rhizopus chinensis lipase oil recovery enhancement, it is characterized in that, comprise following component, its component calculates by weight: rice meal is: 20 ~ 30 parts, and egg is: 25 ~ 45 parts; Vegetable oil is: 5 ~ 10 parts; Wheaten starch is: 2 ~ 5 parts; Xylitol is: 15 ~ 22 parts; Maltitol is: 3 ~ 8 parts; Milk is: 2 ~ 5 parts; Baking powder is: 0.1 ~ 0.5 part; Sucrose ester is: 0.02 ~ 0.2 part; Restructuring rhizopus chinensis lipase is: 0.0002 ~ 0.002 part, essence is: 0 ~ 0.04 part;
Egg, xylitol, maltitol, milk, sucrose ester and lipase are added in egg-whisk and mixes, then add vegetable oil and essence, to be mixed evenly after the rice meal sieved, wheaten starch and baking powder poured in egg-whisk continue to beat to forming milky white fluffy batter.Cake is stuck with paste and pours mould into and carry out baking and get product.
2. utilize a production method for the sugar-free ground rice cake of sucrose ester and restructuring rhizopus chinensis lipase oil recovery enhancement, it is characterized in that, adopt following processing step, component ratio by mass number meter:
(1) getting egg is: 25 ~ 45 parts; Xylitol is: 15 ~ 22 parts; Maltitol is: 3 ~ 8 parts; Milk is: 2 ~ 5 parts; Sucrose ester is: 0.02 ~ 0.2 part; Lipase is: 0.0002 ~ 0.002 part adds middling speed in egg-whisk and beats 5 ~ 8min, allows xylitol and maltitol fully dissolve and to mix;
(2) by vegetable oil be: 5 ~ 10 parts; Essence is: 0 ~ 0.04 part adds egg-whisk middling speed and beats 2 ~ 4min, mixes;
(3) by the rice meal sieved be: 20 ~ 30 parts, wheaten starch is: 2 ~ 5 parts; Baking powder is: 0.1 ~ 0.5 part is mixed into rear quick whipping 4 ~ 7min, forms the batter of fluffy ivory;
(4) the cake batter be stirred is poured in mould;
(5) baking tray is sent into the baking box of preheated 160 ~ 180 degrees Celsius in advance, bake and get product for 20 ~ 30 minutes.
3. the rotating speed that middling speed as claimed in claim 2 is beaten is 100 ~ 180 revs/min, and the rotating speed beaten fast is 180 ~ 240 revs/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510794151.3A CN105230754A (en) | 2015-11-17 | 2015-11-17 | Sugar-free rice flour cake capable improving quality by utilizing sucrose ester and recombined rhizopus chinensis lipase and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510794151.3A CN105230754A (en) | 2015-11-17 | 2015-11-17 | Sugar-free rice flour cake capable improving quality by utilizing sucrose ester and recombined rhizopus chinensis lipase and production method thereof |
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| CN105230754A true CN105230754A (en) | 2016-01-13 |
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| CN201510794151.3A Pending CN105230754A (en) | 2015-11-17 | 2015-11-17 | Sugar-free rice flour cake capable improving quality by utilizing sucrose ester and recombined rhizopus chinensis lipase and production method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105613656A (en) * | 2016-04-01 | 2016-06-01 | 黑龙江省农业科学院食品加工研究所 | Whole egg beating series coarse cereal chiffon cake recipe and production method thereof |
| CN105794943A (en) * | 2016-05-31 | 2016-07-27 | 江南大学 | Grease-free sponge cake and manufacturing method thereof |
| CN106305941A (en) * | 2016-10-26 | 2017-01-11 | 哈尔滨商业大学 | Making technology of rice flour sponge cake |
| CN106417475A (en) * | 2016-10-26 | 2017-02-22 | 中南林业科技大学 | Preparation method of dietary fiber rice cake |
-
2015
- 2015-11-17 CN CN201510794151.3A patent/CN105230754A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105613656A (en) * | 2016-04-01 | 2016-06-01 | 黑龙江省农业科学院食品加工研究所 | Whole egg beating series coarse cereal chiffon cake recipe and production method thereof |
| CN105794943A (en) * | 2016-05-31 | 2016-07-27 | 江南大学 | Grease-free sponge cake and manufacturing method thereof |
| CN106305941A (en) * | 2016-10-26 | 2017-01-11 | 哈尔滨商业大学 | Making technology of rice flour sponge cake |
| CN106417475A (en) * | 2016-10-26 | 2017-02-22 | 中南林业科技大学 | Preparation method of dietary fiber rice cake |
| CN106417475B (en) * | 2016-10-26 | 2021-12-31 | 中南林业科技大学 | Method for making dietary fiber rice cake |
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| WD01 | Invention patent application deemed withdrawn after publication |