CN105341049A - Multi-cereal cake pre-blending powder with taste of cocoa - Google Patents
Multi-cereal cake pre-blending powder with taste of cocoa Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 57
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 17
- 238000002156 mixing Methods 0.000 title claims abstract description 4
- 244000240602 cacao Species 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract description 82
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 20
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 18
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 18
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 18
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 18
- 235000021279 black bean Nutrition 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 240000008042 Zea mays Species 0.000 claims abstract description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 17
- 235000005822 corn Nutrition 0.000 claims abstract description 17
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract 4
- 235000013339 cereals Nutrition 0.000 claims description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 240000001417 Vigna umbellata Species 0.000 abstract description 14
- 235000011453 Vigna umbellata Nutrition 0.000 abstract description 14
- 239000002994 raw material Substances 0.000 abstract description 12
- 235000010855 food raising agent Nutrition 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 238000000465 moulding Methods 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 description 15
- 235000013601 eggs Nutrition 0.000 description 11
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明公开了一种可可味多谷物蛋糕预拌粉，是由原料小麦粉、玉米粉、高粱粉、黑豆粉、赤小豆粉、黑米粉、鸡蛋粉、糖粉、可可粉和辅料小苏打、发酵剂按下述重量百分比配制而成：小麦粉35-60%，玉米粉、高粱粉、黑豆粉、赤小豆粉、黑米粉各5-10%，鸡蛋粉和糖粉各7-10%，可可粉0.4-1.5%，小苏打0.3-0.6%，发酵剂0.3-1.5%。本发明的蛋糕预拌粉中，将传统蛋糕制作过程中的糖粉减少，降低了产品热量；将全鸡蛋液改为鸡蛋粉，避免了蛋糕产品由于原料搅拌不匀或烘焙时间不足形成的蛋腥味；本发明所述的可可味多谷物蛋糕预拌粉原料配比合理，经过制糊、入模、烘焙、冷却，即可得到口感风味俱佳的蛋糕产品，操作简单，一般家庭即可快速、便捷的制作出蛋糕成品。The invention discloses a cocoa-flavored multi-grain cake premix powder, which is composed of raw materials such as wheat flour, corn flour, sorghum flour, black bean flour, red bean flour, black rice flour, egg powder, sugar powder, cocoa powder, auxiliary materials baking soda, and leavening agent Formulated according to the following weight percentages: wheat flour 35-60%, corn flour, sorghum flour, black bean flour, red bean flour, black rice flour each 5-10%, egg powder and sugar powder each 7-10%, cocoa powder 0.4- 1.5%, baking soda 0.3-0.6%, leavening agent 0.3-1.5%. In the cake premix powder of the present invention, the sugar powder in the traditional cake making process is reduced, which reduces the heat of the product; the whole egg liquid is replaced by egg powder, which avoids the cake product due to uneven mixing of raw materials or insufficient baking time. fishy smell; the cocoa-flavored multi-grain cake premix powder according to the invention has a reasonable ratio of raw materials. After making paste, molding, baking, and cooling, a cake product with excellent taste and flavor can be obtained. The operation is simple and can be used by ordinary families. Quickly and conveniently make finished cakes.
Description
技术领域 technical field
本发明涉及食品加工领域，尤其是涉及一种可可味多谷物蛋糕预拌粉。 The invention relates to the field of food processing, in particular to a cocoa-flavored multi-grain cake premix.
背景技术 Background technique
蛋糕因其种类繁多、造型多变越来越多的出现在人们的餐桌上，也随着家庭烘焙电器及工具的普及，越来越多的家庭选择自制蛋糕作为休闲甜点甚至是主食。传统的蛋糕制作需要使用低筋小麦粉，将其与鸡蛋、糖等按比例、工序制作并烘焙出成品，制作程序相对复杂，家庭制作过程费时耗力。市场上现有的预拌粉多是将小麦粉与糖、发酵剂简单进行混合，使用这种预拌粉，家庭自制出的蛋糕口感仍不够松软绵密，且容易出现蛋腥味，口味也比较单一。同时由于蛋糕传统制作方法造成的高糖高油特点，不仅热量极高，不适合肥胖人群和儿童，多食也不利于人们身体健康。 Cakes appear more and more on people's tables because of their wide variety and changing shapes. With the popularity of home baking appliances and tools, more and more families choose homemade cakes as casual desserts or even staple foods. Traditional cake making requires the use of low-gluten wheat flour, which is mixed with eggs, sugar, etc. according to the proportion and process of making and baking the finished product. The production process is relatively complicated, and the home production process is time-consuming and labor-intensive. Most of the existing premixes on the market simply mix wheat flour, sugar, and leavening agents. Using this kind of premixes, homemade cakes are still not soft and dense, and are prone to eggy smell, and the taste is relatively simple. . At the same time, due to the high sugar and high oil characteristics caused by traditional cake making methods, not only the calories are extremely high, it is not suitable for obese people and children, and eating too much is not conducive to people's health.
随着人们对食品原料更多元化、更天然的要求，更多的研究集中在杂粮的应用上。杂粮（如玉米、高粱、黑豆、赤小豆、黑米等）的共同优点在于营养丰富、膳食纤维含量较高，多种杂粮在本草纲目中都有记载，均具有很好的食药用价值。但其缺点在于口感粗糙，存在有限制性氨基酸，有些杂粮天然含有营养抑制剂。虽然目前市场上有一些蛋糕中据称含有杂粮，但口感和营养方面仍有欠缺之处。 With people's requirements for more diversified and natural food raw materials, more research has focused on the application of miscellaneous grains. The common advantages of miscellaneous grains (such as corn, sorghum, black beans, red beans, black rice, etc.) are rich nutrition and high dietary fiber content. Various miscellaneous grains are recorded in the Compendium of Materia Medica, and all have good edible and medicinal value. However, its disadvantages are rough taste, limited amino acids, and some grains naturally contain nutritional inhibitors. Although there are some cakes on the market that are said to contain miscellaneous grains, there are still deficiencies in taste and nutrition.
发明内容 Contents of the invention
本发明的目的在于提供一种口感更佳、营养更为全面的可可味多谷物蛋糕预拌粉。 The object of the invention is to provide a cocoa-flavored multi-grain cake premix powder with better taste and more comprehensive nutrition.
为实现上述目的，本发明可采取下述技术方案： To achieve the above object, the present invention can take the following technical solutions:
本发明所述的可可味多谷物蛋糕预拌粉，是由原料小麦粉、玉米粉、高粱粉、黑豆粉、赤小豆粉、黑米粉、鸡蛋粉、糖粉、可可粉和辅料小苏打、发酵剂按下述重量百分比配制而成：小麦粉35-60%，玉米粉5-10%，高粱粉5-10%，黑豆粉5-10%，赤小豆粉5-10%，黑米粉5-10%，鸡蛋粉7-10%，糖粉7-10%，可可粉0.4-1.5%，小苏打0.3-0.6%，发酵剂0.3-1.5%。 The cocoa-flavored multi-grain cake premix powder of the present invention is composed of raw materials such as wheat flour, corn flour, sorghum flour, black bean flour, red bean flour, black rice flour, egg powder, powdered sugar, cocoa powder and auxiliary materials baking soda and starter. The following weight percentages are formulated: wheat flour 35-60%, corn flour 5-10%, sorghum flour 5-10%, black bean flour 5-10%, red bean flour 5-10%, black rice flour 5-10%, eggs Powder 7-10%, sugar powder 7-10%, cocoa powder 0.4-1.5%, baking soda 0.3-0.6%, leavening agent 0.3-1.5%.
所述玉米粉、高粱粉、黑豆粉、赤小豆粉、黑米粉按比例准确称量后，通过103~110℃蒸汽喷淋混合，再经110~120℃热处理15~35min，使水分含量7.8~11.6%，糊化度＞40%，粉碎后过120目筛得到成品备用。 After the corn flour, sorghum flour, black bean flour, red bean flour, and black rice flour are accurately weighed in proportion, they are mixed by steam spraying at 103-110°C, and then heat-treated at 110-120°C for 15-35min, so that the moisture content is 7.8-11.6 %, gelatinization degree > 40%, crushed and passed through a 120-mesh sieve to obtain the finished product for later use.
本发明将玉米、高粱、黑豆、赤小豆、黑米五种较常见的有药食作用的谷豆类杂粮与小麦粉混合为原料制作蛋糕预拌粉，保持了谷豆粉中于人体健康有益的高膳食纤维，同时与小麦粉配合食用又不会因纤维素含量过高产生带来的不良口感。 In the present invention, corn, sorghum, black bean, red bean and black rice are mixed with five kinds of grains, legumes and miscellaneous grains with medicinal and edible effects and wheat flour as raw materials to make cake premix powder, which maintains the high content of grain and bean flour that is beneficial to human health. Dietary fiber, and at the same time, it will not cause bad taste due to excessive cellulose content when eaten with wheat flour.
本发明将玉米、高粱、黑豆、赤小豆、黑米进行湿热处理，破坏了豆类中的抗营养因子或令其失活，提高了谷豆粉中淀粉糊化度，降低支链淀粉含量，从而降低其粘度。在与小麦粉配合食用时，实现了谷豆类作物的氨基酸互补，提高了产品的营养功效比，同时降低小麦谷蛋白对蛋糕产品质构上的影响，使蛋糕产品口感松软、不黏腻。 In the present invention, corn, sorghum, black beans, red beans, and black rice are subjected to moist heat treatment, which destroys or inactivates the anti-nutritional factors in the beans, improves the starch gelatinization degree in the grain bean flour, and reduces the amylopectin content, thereby reduce its viscosity. When eaten with wheat flour, it realizes the amino acid complementation of grain and legume crops, improves the nutritional efficacy ratio of the product, and at the same time reduces the influence of wheat gluten on the texture of the cake product, making the cake product soft and not sticky.
本发明的蛋糕预拌粉中添加可可粉以调整蛋糕产品的风味，浓郁的可可香可以掩盖豆类令人不悦的豆腥味，也可掩盖高粱、黑豆、黑米粉在蛋糕产品中形成的大众接受度较低的色泽缺陷，从而得到巧克力色产品，提高了消费者食欲。 Cocoa powder is added in the cake premix powder of the present invention to adjust the local flavor of the cake product. The strong cocoa aroma can cover up the unpleasant beany smell of beans, and can also cover the formation of sorghum, black beans, and black rice flour in the cake product. Color defects that are less acceptable to the general public, resulting in chocolate-colored products that increase consumer appetite.
本发明的蛋糕预拌粉中，将传统蛋糕制作过程中的糖粉减少，降低了产品热量；将全鸡蛋液改为鸡蛋粉，避免了蛋糕产品由于原料搅拌不匀或烘焙时间不足形成的蛋腥味；本发明所述的可可味多谷物蛋糕预拌粉原料配比合理，经过制糊、入模、烘焙、冷却，即可得到口感风味俱佳的蛋糕产品，操作简单，一般家庭即可快速、便捷的制作出蛋糕成品。 In the cake premix powder of the present invention, the sugar powder in the traditional cake making process is reduced, which reduces the heat of the product; the whole egg liquid is replaced by egg powder, which avoids the cake product due to uneven mixing of raw materials or insufficient baking time. fishy smell; the cocoa-flavored multi-grain cake premix powder according to the invention has a reasonable ratio of raw materials. After making paste, molding, baking, and cooling, a cake product with excellent taste and flavor can be obtained. The operation is simple and can be used by ordinary families. Quickly and conveniently make finished cakes.
具体实施方式 detailed description
本发明所述的可可味多谷物蛋糕预拌粉，是由原料小麦粉、玉米粉、高粱粉、黑豆粉、赤小豆粉、黑米粉、鸡蛋粉、糖粉、可可粉和辅料小苏打、发酵剂按下述重量百分比配制而成：小麦粉35-60%，玉米粉5-10%，高粱粉5-10%，黑豆粉5-10%，赤小豆粉5-10%，黑米粉5-10%，鸡蛋粉7-10%，糖粉7-10%，可可粉0.4-1.5%，小苏打0.3-0.6%，发酵剂0.3-1.5%。 The cocoa-flavored multi-grain cake premix powder of the present invention is composed of raw materials such as wheat flour, corn flour, sorghum flour, black bean flour, red bean flour, black rice flour, egg powder, powdered sugar, cocoa powder and auxiliary materials baking soda and starter. The following weight percentages are formulated: wheat flour 35-60%, corn flour 5-10%, sorghum flour 5-10%, black bean flour 5-10%, red bean flour 5-10%, black rice flour 5-10%, eggs Powder 7-10%, sugar powder 7-10%, cocoa powder 0.4-1.5%, baking soda 0.3-0.6%, leavening agent 0.3-1.5%.
所用原料中，小麦粉、糖粉、发酵剂、可可粉、鸡蛋粉均为市售产品，小麦粉可选用市售中筋粉，糖粉需过100目筛，发酵剂使用市售的面制品酵母。 Among the raw materials used, wheat flour, sugar powder, leavening agent, cocoa powder, and egg powder are all commercially available products, wheat flour can be selected from commercially available all-purpose flour, sugar powder needs to pass through a 100-mesh sieve, and commercially available flour product yeast is used as leavening agent.
将玉米、高粱、黑豆、赤小豆、黑米分别清理除杂，调质磨粉后，按比例准确称量，通过103~110℃蒸汽喷淋混合，进入桨叶式滚筒干燥器中，110~120℃热处理15~35min，处理后谷豆粉的水分含量7.8~11.6%，糊化度＞40%（采用葡萄糖淀粉酶法，糊化度=样品水解液的光密度/完全糊化检液的光密度），粘度在加入300g/水时为3~12Pa·s(采用LS/T6101-2002《谷物粘度测定快速粘度仪法》），粉碎后过120目筛得到成品。 Clean corn, sorghum, black beans, red beans, and black rice respectively, remove impurities, temper and grind them, weigh them accurately in proportion, mix them by spraying steam at 103~110°C, and put them into a paddle-type drum dryer, 110~120°C Heat treatment at ℃ for 15~35min, the moisture content of the grain and soybean flour after treatment is 7.8~11.6%, and the degree of gelatinization is >40% (using glucoamylase method, the degree of gelatinization = the optical density of the sample hydrolyzate/the optical density of the fully gelatinized test solution Density), the viscosity is 3~12Pa·s when 300g/water is added (using LS/T6101-2002 "Fast Viscometer Method for Determination of Grain Viscosity"), after crushing, pass through a 120-mesh sieve to obtain the finished product.
将处理后的所有原料混合搅拌均匀，每袋500g用分装打包机分装，打包后销售或贮藏。 All processed raw materials are mixed and stirred evenly, and each bag of 500g is sub-packed with a sub-packaging baler, and sold or stored after packaging.
实际配制时，本发明的蛋糕预拌粉可以按照下述比例配制：普通小麦粉40%，玉米粉8%，高粱粉8%，黑豆粉8%，赤小豆粉8%，黑米粉8%，鸡蛋粉10%，糖粉7%，可可粉1%，小苏打0.5%，发酵剂1.5%。 During actual preparation, the cake premix powder of the present invention can be prepared according to the following proportions: 40% of common wheat flour, 8% of corn flour, 8% of sorghum flour, 8% of black bean flour, 8% of red bean flour, 8% of black rice flour, egg powder 10%, powdered sugar 7%, cocoa powder 1%, baking soda 0.5%, leavening agent 1.5%.
也可以按照下述比例配制：普通小麦粉45%，玉米粉6%，高粱粉6%，黑豆粉8%，赤小豆粉8%，黑米粉10%，鸡蛋粉7%，糖粉7%，可可粉1.2%，小苏打0.5%，发酵剂1.3%。 It can also be prepared according to the following proportions: 45% common wheat flour, 6% corn flour, 6% sorghum flour, 8% black bean flour, 8% red bean flour, 10% black rice flour, 7% egg powder, 7% sugar powder, cocoa powder 1.2%, baking soda 0.5%, leavening agent 1.3%.
也可以按照下述比例配制：普通小麦粉55%，玉米粉5%，高粱粉5%，黑豆粉5%，赤小豆粉5%，黑米粉5%，鸡蛋粉8%，糖粉9%，可可粉1.5%，小苏打0.5%，发酵剂1%。 It can also be formulated according to the following proportions: common wheat flour 55%, corn flour 5%, sorghum flour 5%, black bean flour 5%, red bean flour 5%, black rice flour 5%, egg powder 8%, sugar powder 9%, cocoa powder 1.5%, baking soda 0.5%, leavening agent 1%.
当然，根据实际情况在本发明公开原料的范围内进行适当调整，都可以配制出营养丰富、口感香糯的多谷物蛋糕预拌粉。 Certainly, by making appropriate adjustments within the range of the raw materials disclosed in the present invention according to the actual situation, the multi-grain cake premix powder with rich nutrition and delicious taste can be prepared.
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| CN106234970A (en) * | 2016-08-25 | 2016-12-21 | 长沙凯雪粮油食品有限公司 | A kind of fructus zizaniae caduciflorae steamed bread premixed flour, fructus zizaniae caduciflorae steamed bread and preparation method thereof |
| CN110250238A (en) * | 2019-07-16 | 2019-09-20 | 肇东市谷根香农业发展有限公司 | A kind of five cereals muffin premixed powder and preparation method thereof |
| CN111449109A (en) * | 2020-04-20 | 2020-07-28 | 江苏江南上一道科技股份有限公司 | Preparation method of coarse cereal-flavored cake powder |
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