CN105341049A - Multi-cereal cake pre-blending powder with taste of cocoa - Google Patents

Multi-cereal cake pre-blending powder with taste of cocoa Download PDF

Info

Publication number
CN105341049A
CN105341049A CN201510878253.3A CN201510878253A CN105341049A CN 105341049 A CN105341049 A CN 105341049A CN 201510878253 A CN201510878253 A CN 201510878253A CN 105341049 A CN105341049 A CN 105341049A
Authority
CN
China
Prior art keywords
powder
flour
cake
cocoa
egg
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201510878253.3A
Other languages
Chinese (zh)
Inventor
李东森
杜蘅
刘钰
胡毓元
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Henan University of Technology
Original Assignee
Henan University of Technology
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Henan University of Technology filed Critical Henan University of Technology
Priority to CN201510878253.3A priority Critical patent/CN105341049A/en
Publication of CN105341049A publication Critical patent/CN105341049A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/362Leguminous plants
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/364Nuts, e.g. cocoa
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating

Abstract

The invention discloses multi-cereal cake pre-blending powder with the taste of cocoa. The multi-cereal cake pre-blending powder with the taste of cocoa is prepared by compounding the following raw materials in percentage by weight: 35-60% of wheat flour, 5-10% of corn flour, 5-10% of sorghum flour, 5-10% of black bean powder, 5-10% of rice bean flour, 5-10% of black rice flour, 7-10% of egg powder, 7-10% of powdered sugar, 0.4-1.5% of cocoa, and auxiliary materials including 0.3-0.6% of baking soda and 0.3-1.5% of a fermenting agent. According to the cake pre-blending powder disclosed by the invention, the quantity of the powdered sugar in the making process of traditional cakes is reduced, so that the heat quantity of products is reduced; full egg liquid is changed into the egg powder, so that the egg taste of the cake products, which is formed because the raw materials are uneven to stir or the baking time is not enough, is avoided; the compounding ratio of the raw materials for the multi-cereal cake pre-blending powder with the taste of cocoa, disclosed by the invention, is reasonable, the cake products with good mouth feel and good flavor can be obtained through the steps of making paste, putting the paste into a mold, baking the paste and cooling baked paste, and is simple to operate, so that finished cake products can be rapid and convenient to make in general families.

Description

Cocoa flavored many cereal cake premixed powder
Technical field
The present invention relates to food processing field, especially relate to a kind of cocoa flavored many cereal cake premixed powder.
Background technology
Cake more and more appears on the dining table of people because it is of a great variety, moulding is changeable, universal also along with home roasted electrical equipment and instrument, and increasing family selection self-control cake is as leisure dessert or even staple food.Traditional cake production needs to use low-gluten wheat flour, by itself and egg, sugar etc. in proportion, operation makes and cures out finished product, production process relative complex, the time-consuming effort of family manufacture process.On market, mostly existing premixed powder is wheat flour simply to mix with sugar, leavening, and use this premixed powder, the cake mouthfeel that Homemade goes out is still soft not careful, and easily occurs egg fishy smell, and taste is also more single.Simultaneously due to the high oily feature of height sugar that cake conventional fabrication method causes, not only heat is high, is not suitable for obese people and children, and many foods are also unfavorable for that people are healthy.
Along with people are to raw-food material more diversification, more natural requirement, more research concentrates in the application of coarse cereals.The Common advantages of coarse cereals (as corn, Chinese sorghum, black soya bean, rde bean, black rice etc.) be nutritious, dietary fiber content is higher, multiple coarse cereals are all on the books in Compendium of Materia Medica, all have good edible medicinal and are worth.But its shortcoming is coarse mouthfeel, has limiting amino acid, some coarse cereals is natural in nutritious inhibitor.Although having in the market in some cakes it is said containing coarse cereals, mouthfeel and nutrition aspect are still weak part.
Summary of the invention
The object of the present invention is to provide that a kind of mouthfeel is better, nutrition cocoa flavored many cereal cake premixed powder more comprehensively.
For achieving the above object, the present invention can take following technical proposals:
Cocoa flavored many cereal cake premixed powder of the present invention, formulated by following percentage by weight by materials of wheat powder, corn flour, sorghum flour, black bean powder, rde bean powder, black rice flour, egg powder, Icing Sugar, cocoa power and auxiliary material sodium bicarbonate, leavening: wheat flour 35-60%, corn flour 5-10%, sorghum flour 5-10%, black bean powder 5-10%, rde bean powder 5-10%, black rice flour 5-10%, egg powder 7-10%, Icing Sugar 7-10%, cocoa power 0.4-1.5%, sodium bicarbonate 0.3-0.6%, leavening 0.3-1.5%.
Described corn flour, sorghum flour, black bean powder, rde bean powder, black rice flour are in proportion after precise, by the mixing of 103 ~ 110 DEG C of steam sprays, again through 110 ~ 120 DEG C of heat treatment 15 ~ 35min, make moisture 7.8 ~ 11.6%, gelatinization degree > 40%, it is for subsequent use that rear 120 mesh sieves excessively of pulverizing obtain finished product.
Corn, Chinese sorghum, black soya bean, rde bean, black rice five kinds comparatively be common are the paddy beans coarse cereals of medicine food effect and wheat flour and are mixed into raw material and make cake premixed powder by the present invention, maintain high dietary-fiber useful in health in paddy bean powder, simultaneously the bad mouthfeel that again can not because of content of cellulose too high generation bring matched with wheat flour.
Corn, Chinese sorghum, black soya bean, rde bean, black rice are carried out humid heat treatment by the present invention, destroy the ANFs in beans or make its inactivation, improve starch burn degree in paddy bean powder, reduce amylopectin content, thus reduce its viscosity.When matched with wheat flour, the amino acid achieving paddy legume crop is complementary, improves the nutritive effect ratio of product, reduces wheat gluten to the impact on sponge cake prod matter structure simultaneously, makes sponge cake prod mouthfeel soft, glutinous not greasy.
Cocoa power is added to adjust the local flavor of sponge cake prod in cake premixed powder of the present invention, strong cocoa perfume can cover the beany flavor that beans makes us unhappy, also can cover Chinese sorghum, color and luster defect that popular acceptance that black soya bean, black rice flour are formed in sponge cake prod is lower, thus obtain chocolate product, improve consumer's appetite.
In cake premixed powder of the present invention, the Icing Sugar in traditional cake production process is reduced, reduces product heat; Change full egg liquid into egg powder, avoid sponge cake prod due to raw material stir irregular or cure deficiency of time formed egg fishy smell; Cocoa flavored many cereal cake premixed powder reasonable raw material proportioning of the present invention, through paste producing, enter mould, cure, cool, can obtain the sponge cake prod that taste flavor is all good, simple to operate, general family can produce cake finished product fast, easily.
Detailed description of the invention
Cocoa flavored many cereal cake premixed powder of the present invention, formulated by following percentage by weight by materials of wheat powder, corn flour, sorghum flour, black bean powder, rde bean powder, black rice flour, egg powder, Icing Sugar, cocoa power and auxiliary material sodium bicarbonate, leavening: wheat flour 35-60%, corn flour 5-10%, sorghum flour 5-10%, black bean powder 5-10%, rde bean powder 5-10%, black rice flour 5-10%, egg powder 7-10%, Icing Sugar 7-10%, cocoa power 0.4-1.5%, sodium bicarbonate 0.3-0.6%, leavening 0.3-1.5%.
In raw materials used, wheat flour, Icing Sugar, leavening, cocoa power, egg powder are commercially available prod, and wheat flour can select commercially available medium strength flour, and Icing Sugar needed 100 mesh sieves, and leavening uses commercially available Flour product yeast.
By corn, Chinese sorghum, black soya bean, rde bean, black rice clears up removal of impurities respectively, after modified abrasive dust, precise in proportion, by the mixing of 103 ~ 110 DEG C of steam sprays, enter in oar blade type drum dryer, 110 ~ 120 DEG C of heat treatment 15 ~ 35min, the moisture 7.8 ~ 11.6% of paddy bean powder after process, gelatinization degree > 40%(adopts glucoamylase enzyme process, the optical density of the optical density/complete gelatinization inspection liquid of gelatinization degree=sample hydrolyzate), viscosity is 3 ~ 12Pas (adopting LS/T6101-2002 " cereal viscosimetric analysis rapid visco-analyser method ") when adding 300g/ water, cross 120 mesh sieves after pulverizing and obtain finished product.
By all raw material mixing and stirring after process, every bag of 500g packing baling press packing, sells after packing or storage.
During actual preparation, cake premixed powder of the present invention can according to following proportions: common wheat powder 40%, corn flour 8%, sorghum flour 8%, black bean powder 8%, rde bean powder 8%, black rice flour 8%, egg powder 10%, Icing Sugar 7%, cocoa power 1%, sodium bicarbonate 0.5%, leavening 1.5%.
Also can according to following proportions: common wheat powder 45%, corn flour 6%, sorghum flour 6%, black bean powder 8%, rde bean powder 8%, black rice flour 10%, egg powder 7%, Icing Sugar 7%, cocoa power 1.2%, sodium bicarbonate 0.5%, leavening 1.3%.
Also can according to following proportions: common wheat powder 55%, corn flour 5%, sorghum flour 5%, black bean powder 5%, rde bean powder 5%, black rice flour 5%, egg powder 8%, Icing Sugar 9%, cocoa power 1.5%, sodium bicarbonate 0.5%, leavening 1%.
Certainly, suitably adjust in the scope of the open raw material of the present invention according to actual conditions, nutritious, mouthfeel fragrant glutinous many cereal cake premixed powder can be made.

Claims (2)

1. cocoa flavored many cereal cake premixed powder, it is characterized in that: be formulated by following percentage by weight by materials of wheat powder, corn flour, sorghum flour, black bean powder, rde bean powder, black rice flour, egg powder, Icing Sugar, cocoa power and auxiliary material sodium bicarbonate, leavening: wheat flour 35-60%, corn flour 5-10%, sorghum flour 5-10%, black bean powder 5-10%, rde bean powder 5-10%, black rice flour 5-10%, egg powder 7-10%, Icing Sugar 7-10%, cocoa power 0.4-1.5%, sodium bicarbonate 0.3-0.6%, leavening 0.3-1.5%.
2. cocoa flavored many cereal cake premixed powder according to claim 1, it is characterized in that: described corn flour, sorghum flour, black bean powder, rde bean powder, black rice flour are in proportion after precise, by the mixing of 103 ~ 110 DEG C of steam sprays, again through 110 ~ 120 DEG C of heat treatment 15 ~ 35min, make moisture 7.8 ~ 11.6%, gelatinization degree > 40%, it is for subsequent use that rear 120 mesh sieves excessively of pulverizing obtain finished product.
CN201510878253.3A 2015-12-04 2015-12-04 Multi-cereal cake pre-blending powder with taste of cocoa Withdrawn CN105341049A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510878253.3A CN105341049A (en) 2015-12-04 2015-12-04 Multi-cereal cake pre-blending powder with taste of cocoa

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510878253.3A CN105341049A (en) 2015-12-04 2015-12-04 Multi-cereal cake pre-blending powder with taste of cocoa

Publications (1)

Publication Number Publication Date
CN105341049A true CN105341049A (en) 2016-02-24

Family

ID=55317335

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510878253.3A Withdrawn CN105341049A (en) 2015-12-04 2015-12-04 Multi-cereal cake pre-blending powder with taste of cocoa

Country Status (1)

Country Link
CN (1) CN105341049A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1134226A (en) * 1996-02-27 1996-10-30 孙怀珠 Natural health flour (or health flour product) for adult and its making method
CN101180979A (en) * 2007-11-28 2008-05-21 安国民 Sugar-free and low sugar dry goods cake
CN102715406A (en) * 2012-07-17 2012-10-10 安徽燕之坊食品有限公司 Coarse cereal full-nutrient food and preparation method thereof
CN103548923A (en) * 2013-11-06 2014-02-05 哈尔滨派特纳生物科技开发有限公司 Chocolate chiffon cake premix powder
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
CN104757042A (en) * 2015-04-24 2015-07-08 信阳农林学院 Tartary buckwheat cake pre-blend flour, tartary buckwheat cake and making method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1134226A (en) * 1996-02-27 1996-10-30 孙怀珠 Natural health flour (or health flour product) for adult and its making method
CN101180979A (en) * 2007-11-28 2008-05-21 安国民 Sugar-free and low sugar dry goods cake
CN102715406A (en) * 2012-07-17 2012-10-10 安徽燕之坊食品有限公司 Coarse cereal full-nutrient food and preparation method thereof
CN103548923A (en) * 2013-11-06 2014-02-05 哈尔滨派特纳生物科技开发有限公司 Chocolate chiffon cake premix powder
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
CN104757042A (en) * 2015-04-24 2015-07-08 信阳农林学院 Tartary buckwheat cake pre-blend flour, tartary buckwheat cake and making method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
楚炎沛: "蛋糕预拌粉的开发思路和发展前景", 《现代面粉工业》 *
黄文: "《GB2760-2007<食品添加剂使用卫生标准>宣贯教程》", 31 January 2009, 中国计量出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Similar Documents

Publication Publication Date Title
CN103564344B (en) Coarse cereal instant rice and preparation method thereof
Anglani Sorghum for human food–A review
CN103222494B (en) Rice-made sponge cake and processing method thereof
CN100377651C (en) Nutrient preblending powder for bread
CN101755879A (en) Pancake manufactured by using composite coarse grains of expanded brown rice flour or expanded germinated brown rice flour as well as manufacturing method thereof
KR100960902B1 (en) Preparation method of rice bread
CN101223898A (en) Method of producing mixed grain steamed bread
CN104222240A (en) Method for preparing coarse rice cake
CN101467540A (en) Corn cake and method for producing the same
KR101300547B1 (en) Manufacturing method of crunchable doughnut
CN103843850A (en) Improver for barley fermented flour products and application of improver to premixed flour
CN103125850A (en) Corn high-gluten flour and preparation method thereof
CN101467604A (en) Nourishing rice flour and method for processing the same
JP2008017836A (en) Cereal flour containing raw germ powder and used for baked confectionery, and baked confectionery by using the same
CN105341049A (en) Multi-cereal cake pre-blending powder with taste of cocoa
KR101625612B1 (en) Molding composition of high protein confectionery and method for producing the same
CN105831564A (en) Noodle flour with high content of dietary fibers of wheat bran
RU2494629C1 (en) Functional purpose cake production method
KR20190025094A (en) Method of manufacturing extrusion molding rices using brown rices and instant brown rices manufactured by the same
CN106578924A (en) Non-oil-fried instant hollow noodles and preparation method thereof
CN1324988C (en) Series health-care food made from jerusalem artichoke and barley
JP2004267050A (en) Nutritive ingredient-adjusting food
WO2020177431A1 (en) Preparation method for hericium erinaceus highland barley biscuit
CN103053656B (en) Millet cereal bar and preparation method thereof
CN1554245A (en) Coarse grain mixed flour wrapper

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20160224