CN105248556A - Low-sensitization egg cookie and preparing method thereof - Google Patents
Low-sensitization egg cookie and preparing method thereof Download PDFInfo
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- CN105248556A CN105248556A CN201510765586.5A CN201510765586A CN105248556A CN 105248556 A CN105248556 A CN 105248556A CN 201510765586 A CN201510765586 A CN 201510765586A CN 105248556 A CN105248556 A CN 105248556A
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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
- A21D2/34—Animal material
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Abstract
The invention relates to a low-sensitization egg cookie and a preparing method thereof. The egg cookie is prepared from raw materials in parts by weight: 50 to 100 parts of wheat powder, 50 to 80 parts of desensitization egg liquid, 0.5 to 3.0 parts of raising agent, 25 to 60 parts of white granulated sugar, 1 to 4 parts of foaming agent and 5 to 15 parts of natural cream, wherein the desensitization egg liquid is prepared from following raw materials in parts by weight: 100 to 150 parts of egg, 0.2 to 1.0 part of functionality enzyme, 0.2 to 1.0 part of functionality microbe, 2 to 10 parts of whole milk powder, and 2 to 8 parts of white granulated sugar. The low-sensitization cookie retains nutritional value of the egg, is rich in nutritional value, and effectively reduces influence of sensitization of the egg by desensitization treatment on the egg; a desensitization method combines enzyme treatment and fermentation, so that the cookie is crisp in taste, just melt in mouth, better in color, fragrance and texture, unique in taste, long in retention range and portable and can be instantly eaten.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of low irritability Egg cake and do and preparation method thereof.
Background technology
Egg contains a large amount of vitamin and mineral matter and has the protein of high biological value, and the amino acid composition of its protein is the most close with tissue protein, but just because of containing a large amount of protein, easily makes people irritated.Egg allergy accounts for autopath's 35%.Anaphylactogen in egg is mainly present in egg white, and find in egg white main containing four kinds of anaphylactogens at present, these four kinds of albumen are ovomucoid, ovalbumin, ovotransferrins and lysozyme respectively.Egg is irritated, similar with the illness of food hypersenstivity, is because egg is produced immune response as cause of disease by human body, occurs a series of allergic symptom such as vomiting, diarrhoea, skin erythema.At present, usually all add egg to increase local flavor and nutrition in commercially available cracker product, but this also just adds the risk of edible crowd's sensitization, make part population can not the biscuit of edible nourishing delicious food.
Summary of the invention
Technical problem to be solved by this invention is for above-mentioned the problems of the prior art, there is provided a kind of low irritability Egg cake dry and preparation method thereof, namely the nutritive value of egg is remained, effectively reduce again the impact of egg sensitization, the biscuit crispy in taste of gained, just melt in the mouth, color and luster, fragrance, matter structure are all good, unique flavor.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of low irritability Egg cake is done, and its raw materials by weight portion is counted: wheat flour 50 ~ 100 parts, desensitization egg liquid 50 ~ 80 parts, leavening agent 0.5 ~ 3.0 part, white granulated sugar 25 ~ 60 parts, foaming agent 1 ~ 4 part, natural cream 5 ~ 15 parts.
By such scheme, described desensitization egg liquid, its raw materials by weight portion is counted: 100 ~ 150 parts, egg, functional enzyme 0.2 ~ 1.0 part, function bacterium 0.2 ~ 1.0 part, whole milk powder 2 ~ 10 parts, white granulated sugar 2 ~ 8 parts, its preparation method, comprises the steps:
(1) raw material prepares: take 100 ~ 150 parts, egg, functional enzyme 0.2 ~ 1.0 part, functional bacterium 0.2 ~ 1.0 part, whole milk powder 2 ~ 10 parts, white granulated sugar 2 ~ 8 parts, for subsequent use;
(2) shelled by egg, gained egg liquid breaks up mixing, after then continuing to add functional enzyme mixing, is placed in 30 ~ 45 DEG C of constant temperature 2 ~ 4h, obtains egg enzymolysis liquid;
(3) add whole milk powder and white granulated sugar by described egg enzymolysis liquid, after mixing, continue maintenance 30 ~ 45 DEG C, after then continuing to add function bacterium mixing, still maintain 30 ~ 45 DEG C of fermentation 4 ~ 8h, namely obtain the egg liquid that desensitizes.
By such scheme, described desensitization egg liquid can be put into and freeze storehouse and store for future use, and freezes warehouse temperature at 1 ~ 10 DEG C.
By such scheme, described functional enzyme refers to glucose oxidase, and described functional bacterium liquid is lactic acid bacteria.Wherein, glucose oxidase and lactic acid bacteria can be the forms of powder, also can with a small amount of water wiring solution-forming, and the amount of water is good just to make it be dissolved as.
In the present invention, the preparation of desensitization egg liquid is particularly important.In order to ensure enzymolysis and the sweat of desensitization egg liquid, also added a small amount of whole milk powder in the present invention and matching with egg, ensure that the proportioning of lactic acid bacteria existence desired nutritional material, also make the local flavor level of desensitization egg liquid abundanter simultaneously.Wherein, enzymolysis can make glucose oxidase in egg liquid, removes oxygen, and improve protein quality in egg liquid, the yellow that egg liquor ratio common egg liquid is shallow, state is rarer; And adding lactobacillus-fermented, albumen and lipid are converted into the Small molecular that small peptide, amino acid and micromolecular free lipid etc. are more easily absorbed by the body, and now egg liquid presents light brown, and state is denseer thick.The temperature of described enzymolysis remains on 30 ~ 45 DEG C, reaction temperature and, make egg liquid better retain original state, retain its foaming characteristic; Fermentation temperature is chosen at 30 ~ 45 DEG C, is also to better retain the original state of egg, can not affect fermenting speed and quality again simultaneously.
The preparation method that low irritability Egg cake of the present invention is dry, comprises the steps:
A () raw material prepares: count by weight, takes wheat flour 50 ~ 100 parts, desensitization egg liquid 50 ~ 80 parts, leavening agent 0.5 ~ 3.0 part, white granulated sugar 25 ~ 60 parts, foaming agent 1 ~ 4 part, natural cream 5 ~ 15 parts, for subsequent use;
B desensitization egg liquid, white granulated sugar, foaming agent mix and dismiss to state of turning white by (), after then adding natural cream, leavening agent mixing, then add wheat flour mixing;
C step (b) gained mixture after extruding, baking, cooling, is namely obtained low irritability Egg cake and does by ().
By such scheme, described leavening agent refers to baking powder and the composite use of carbonic hydroammonium, and the mass ratio of sodium acid carbonate and baking powder is 1:1 ~ 3.
By such scheme, described foaming agent refers to cake oil.
By such scheme, described in when dismissing, mixing speed is 500r/min-600r/min, and the time is 5 ~ 8min.
By such scheme, the temperature of described baking is 90 ~ 180 DEG C, and baking time is 5 ~ 15min.
Compared with prior art, the invention has the beneficial effects as follows:
The first, low irritability Egg cake of the present invention is done, and namely remains the nutritive value of egg, rich in nutritive value, again by carrying out desensitization process to egg, effectively reduces the impact of egg sensitization; Desensitization method adopts ferment treatment and fermentation to combine simultaneously, and make the biscuit crispy in taste of gained, just melt in the mouth, color and luster, fragrance, matter structure are all good, unique flavor, keeps the phase long, convenient instant.
Second, the present invention is by carrying out enzymolysis and fermentation to fresh hen egg, reduce egg anaphylactogen active, prepare low irritability egg liquid, namely desensitize egg liquid, especially with the addition of a small amount of whole milk powder in desensitization and match with egg, ensure that the proportioning of lactic acid bacteria existence desired nutritional material, make the mouthfeel level of desensitization egg liquid abundanter, unique flavor; Meanwhile, by microbe conversion, the partially protein in egg Ruzhong is degraded to peptide and amino acid, and cholesterol level reduces, and reducing part population to the worry of egg cholesterol, and easily digest, is a all-ages nutraceutical.
3rd, the natural cream of the present invention by adding, make it in mouthfeel, have more fragility, avoid the mouthfeel that it is really up to the mark, be more suitable for children and eat, simultaneously low irritability egg liquid and natural cream collocation, biscuit is made to have a kind of natural fermented local flavor and milk Flavor, enjoy endless aftertastes, better can cause appetite and the interest of consumer, make us feeling joyful.
Detailed description of the invention
In order to understand the present invention better, illustrate content of the present invention further below in conjunction with embodiment, but the present invention is not only confined to the following examples.
In following embodiment, described functional enzyme refers to glucose oxidase, and function bacterium refers to lactic acid bacteria; Leavening agent refers to baking powder and carbonic hydroammonium, and foaming agent refers to cake oil.
In following embodiment, described desensitization egg liquid can now-making-now-using, also can put into freeze storehouse and store for future use, and freezes warehouse temperature at 1 ~ 10 DEG C.
embodiment 1
For the desensitization egg liquid that low irritability Egg cake is dry, its raw materials by weight portion is counted: 125 parts, egg, functional enzyme 0.95 part, function bacterium 0.20 part, whole milk powder 2.5 parts, white granulated sugar 5 parts.
The preparation method of the above-mentioned desensitization egg liquid done for low irritability Egg cake, comprises the steps:
(1) raw material prepares: 125 parts, egg, functional enzyme 0.95 part, function bacterium 0.20 part, whole milk powder 2.5 parts, white granulated sugar 5 parts;
(2) Fresh Egg shells, and gets egg white and yolk, and gained egg liquid stirs, and after then continuing to add functional enzyme mixing, after stirring, puts into 35 DEG C of water-bath constant temperature 4h, obtains egg enzymolysis liquid;
(3) add whole milk powder and white granulated sugar by described egg enzymolysis liquid, after stirring, put back in 35 DEG C of thermostat water baths, then after continuing to add function bacterium mixing, after stirring, continue ferment at constant temperature 8h in 30 DEG C of thermostat water baths, namely obtain the egg liquid that desensitizes.
A kind of low irritability Egg cake is done, its raw materials by weight portion is counted: wheat flour 80 parts, desensitization egg liquid 55 parts prepared by the present embodiment, leavening agent 0.54 part, white granulated sugar 28 parts, foaming agent 2 parts, natural cream 10 parts, wherein, leavening agent is baking powder and the composite use of carbonic hydroammonium, and the mass ratio of sodium acid carbonate and baking powder is 1:2.
The preparation method that above-mentioned low irritability Egg cake is dry, comprises the steps:
The preparation method that low irritability Egg cake of the present invention is dry, comprises the steps:
A () raw material prepares: count by weight, wheat flour 80 parts, desensitization egg liquid 55 parts prepared by the present embodiment, leavening agent 0.54 part, white granulated sugar 28 parts, foaming agent 2 parts, natural cream 10 parts, for subsequent use;
B desensitization egg liquid, white granulated sugar, foaming agent mix and dismiss to state of turning white by (), when wherein dismissing, mixing speed is 500r/min-600r/min, and the time is 5min; Then after adding natural cream, leavening agent mixing, then add wheat flour and turn evenly;
C step (b) gained mixture loads in piping bag by (), extruding, and put into the baking tray having padded oilcloth, then baking tray is put into preheated baking box, get angry 180 DEG C, lower fiery 150 DEG C, baking 8min takes out, be cooled to less than 45 DEG C heat sealed package, namely obtain low irritability Egg cake and do.
embodiment 2
For the desensitization egg liquid that low irritability Egg cake is dry, its raw materials by weight portion is counted: 105 parts, egg, functional enzyme 0.25 part, function bacterium 0.5 part, whole milk powder 5 parts, white granulated sugar 2 parts.
The preparation method of the above-mentioned desensitization egg liquid done for low irritability Egg cake, comprises the steps:
(1) raw material prepares: 105 parts, egg, functional enzyme 0.25 part, function bacterium 0.5 part, whole milk powder 5 parts, white granulated sugar 2 parts;
(2) Fresh Egg shells, and gets egg white and yolk, and gained egg liquid stirs, and after then continuing to add functional enzyme mixing, after stirring, puts into 40 DEG C of water-bath constant temperature 2h, obtains egg enzymolysis liquid;
(3) add whole milk powder and white granulated sugar by described egg enzymolysis liquid, after stirring, put back in 40 DEG C of thermostat water baths, then after continuing to add function bacterium mixing, after stirring, continue ferment at constant temperature 4h in 45 DEG C of thermostat water baths, namely obtain the egg liquid that desensitizes.
A kind of low irritability Egg cake is done, its raw materials by weight portion is counted: desensitization egg liquid 77 parts, leavening agent 2.7 parts, white granulated sugar 40 parts, foaming agent 3 parts, natural cream 7 parts prepared by wheat flour 55 parts, the present embodiment, wherein, leavening agent is baking powder and the composite use of carbonic hydroammonium, and the mass ratio of sodium acid carbonate and baking powder is 1:3.
The preparation method that above-mentioned low irritability Egg cake is dry, comprises the steps:
A () raw material prepares: count by weight, take wheat flour 55 parts, desensitization egg liquid 77 parts, leavening agent 2.7 parts, white granulated sugar 40 parts, foaming agent 3 parts, natural cream 7 parts prepared by the present embodiment, for subsequent use;
B desensitization egg liquid, white granulated sugar, foaming agent mix and dismiss to state of turning white by (), when wherein dismissing, mixing speed is 500r/min-600r/min, and the time is 8min; Then after adding natural cream, leavening agent mixing, then add wheat flour and turn evenly;
C step (b) gained mixture loads in piping bag by (), extruding, and put into the baking tray having padded oilcloth, then baking tray is put into preheated baking box, get angry 170 DEG C, lower fiery 145 DEG C, baking 10min takes out, be cooled to less than 45 DEG C heat sealed package, namely obtain low irritability Egg cake and do.
embodiment 3
For the desensitization egg liquid that low irritability Egg cake is dry, its raw materials by weight portion is counted: 145 parts, egg, functional enzyme 0.5 part, function bacterium 0.98 part, whole milk powder 9 parts, white granulated sugar 9 parts.
The preparation method of the above-mentioned desensitization egg liquid done for low irritability Egg cake, comprises the steps:
(1) raw material prepares: 145 parts, egg, functional enzyme 0.5 part, function bacterium 0.98 part, whole milk powder 9 parts, white granulated sugar 9 parts;
(2) Fresh Egg shells, and gets egg white and yolk, and gained egg liquid stirs, and after then continuing to add functional enzyme mixing, after stirring, puts into 40 DEG C of water-bath constant temperature 3h, obtains egg enzymolysis liquid;
(3) add whole milk powder and white granulated sugar by described egg enzymolysis liquid, after stirring, put back in 40 DEG C of thermostat water baths, then after continuing to add function bacterium mixing, after stirring, continue ferment at constant temperature 6h in 40 DEG C of thermostat water baths, namely obtain the egg liquid that desensitizes.
A kind of low irritability Egg cake is done, its raw materials by weight portion is counted: desensitization egg liquid 60 parts, leavening agent 2 parts, white granulated sugar 55 parts, foaming agent 4 parts, natural cream 15 parts prepared by wheat flour 90 parts, the present embodiment, wherein, leavening agent is baking powder and the composite use of carbonic hydroammonium, and the mass ratio of sodium acid carbonate and baking powder is 1:1.
The preparation method that above-mentioned low irritability Egg cake is dry, comprises the steps:
A () raw material prepares: count by weight, take wheat flour 90 parts, desensitization egg liquid 60 parts, leavening agent 2 parts, white granulated sugar 55 parts, foaming agent 4 parts, natural cream 15 parts prepared by the present embodiment, for subsequent use;
B desensitization egg liquid, white granulated sugar, foaming agent mix and dismiss to state of turning white by (), when wherein dismissing, mixing speed is 500r/min-600r/min, and the time is 7min; Then after adding natural cream, leavening agent mixing, then add wheat flour and turn evenly;
C step (b) gained mixture loads in piping bag by (), extruding, and put into the baking tray having padded oilcloth, then baking tray is put into preheated baking box, get angry 175 DEG C, lower fiery 130 DEG C, baking 12min takes out, be cooled to less than 45 DEG C heat sealed package, namely obtain low irritability Egg cake and do.
The above is only the preferred embodiment of the present invention, it should be pointed out that for the person of ordinary skill of the art, and without departing from the concept of the premise of the invention, can also make some improvement and conversion, these all belong to protection scope of the present invention.
Claims (9)
1. a low irritability Egg cake is done, and it is characterized in that its raw materials by weight portion is counted: wheat flour 50 ~ 100 parts, desensitization egg liquid 50 ~ 80 parts, leavening agent 0.5 ~ 3.0 part, white granulated sugar 25 ~ 60 parts, foaming agent 1 ~ 4 part, natural cream 5 ~ 15 parts.
2. want a kind of low irritability Egg cake described in 1 to do according to right, it is characterized in that the preparation method of described desensitization egg liquid, comprise the steps:
(1) raw material prepares: take 100 ~ 150 parts, egg, functional enzyme 0.2 ~ 1.0 part, functional bacterium 0.2 ~ 1.0 part, whole milk powder 2 ~ 10 parts, white granulated sugar 2 ~ 8 parts, for subsequent use;
(2) shelled by egg, gained egg liquid breaks up mixing, after then continuing to add functional enzyme mixing, is placed in 30 ~ 45 DEG C of constant temperature 2 ~ 4h, obtains egg enzymolysis liquid;
(3) add whole milk powder and white granulated sugar by described egg enzymolysis liquid, after mixing, continue maintenance 30 ~ 45 DEG C, after then continuing to add function bacterium mixing, still maintain 30 ~ 45 DEG C of fermentation 4 ~ 8h, namely obtain the egg liquid that desensitizes.
3. want a kind of low irritability Egg cake described in 1 to do according to right, it is characterized in that described desensitization egg liquid is put into and freeze storehouse and store for future use, freeze warehouse temperature at 1 ~ 10 DEG C.
4. want a kind of low irritability Egg cake described in 1 to do according to right, it is characterized in that described functional enzyme refers to glucose oxidase, described functional bacterium liquid is lactic acid bacteria.
5., according to the preparation method that right wants a kind of low irritability Egg cake described in 1 dry, it is characterized in that it comprises the steps:
A () raw material prepares: count by weight, takes wheat flour 50 ~ 100 parts, desensitization egg liquid 50 ~ 80 parts, leavening agent 0.5 ~ 3.0 part, white granulated sugar 25 ~ 60 parts, foaming agent 1 ~ 4 part, natural cream 5 ~ 15 parts, for subsequent use;
B desensitization egg liquid, white granulated sugar, foaming agent mix and dismiss to state of turning white by (), after then adding natural cream, leavening agent mixing, then add wheat flour mixing;
C step (b) gained mixture after extruding, baking, cooling, is namely obtained low irritability Egg cake and does by ().
6., according to the preparation method that right wants a kind of low irritability Egg cake described in 5 dry, it is characterized in that described leavening agent refers to baking powder and the composite use of carbonic hydroammonium, the mass ratio of sodium acid carbonate and baking powder is 1:1 ~ 3.
7., according to the preparation method that right wants a kind of low irritability Egg cake described in 5 dry, it is characterized in that described foaming agent refers to cake oil.
8., according to the preparation method that right wants a kind of low irritability Egg cake described in 5 dry, when dismissing described in it is characterized in that, mixing speed is 500r/min-600r/min, and the time is 5 ~ 8min.
9., according to the preparation method that right wants a kind of low irritability Egg cake described in 5 dry, it is characterized in that the temperature of described baking is 90 ~ 180 DEG C, baking time is 5 ~ 15min.
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Cited By (2)
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| CN107372748A (en) * | 2017-09-21 | 2017-11-24 | 海门臻凯工业设计有限公司 | A kind of original flavor cake |
| CN109392977A (en) * | 2017-08-15 | 2019-03-01 | 张伟业 | A kind of hypo-allergenic small steamed bun and its manufacture craft |
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Application publication date: 20160120 |