CN105815379A - Optimum formula for making gloeostereum incarnatum cake - Google Patents

Abstract

The invention discloses the best process and formula for the development of elm cake products: separate 160g of fresh egg white and egg yolk, break up the egg yolk, add 100g of cake powder (sieved before adding), 50g of edible blending oil, 30g of elm powder , 2g of baking powder and 1g of salt, stir evenly to get egg yolk paste, and set aside; stir the egg white with an egg beater, add 80g of white sugar into it in three times, stir until the solution has a small sharp point, trembles slightly and does not pour , to get the egg-sugar mixture; add the beaten egg white into the egg yolk paste twice, stir up and down to make it evenly mixed, and get a uniform and fluffy batter; pour the adjusted batter into the cake mold; then put it into the preheated Good oven. Bake at 180°C for 6 minutes, then bake at 190°C for 10 minutes, then turn off the heat and bake for 3 minutes; cool and pack. At the same time, relevant quality standards have been formulated from the aspects of sensory indicators, physical and chemical indicators, and microbial indicators.

Description

The best recipe for making elm cake

technical field

The invention discloses the best formula for making elm cake. The best formula of elm cake is cake flour (100g), fresh egg (160g), white sugar (80g), elm powder (30g), baking powder (2g ), blended oil (50g) and salt (1g), the taste is the best and delicious.

Background technique:

Ulmus is a very precious medicinal fungus, which has obvious effects on enhancing human immune function and treating diseases. Ulmus ear (Gloeostereumin carnatumS.ItoetImai) is scientifically known as meat red gum bacillus, aliased as ulm mushroom, meat mushroom, gum bacillus, succulent sticky bacteria, meat red gum bacillus, ulm efferentia, sticky bacillus , Radix bacteria. Belonging to Basidiomycotina, Hymenomycetes, Aphyllophorales, Corticiaceae, and Gloeostereum, it is a medicinal and edible fungus. It mostly grows on the trunks, stumps, dead branches or tree holes of elm (Ulmuspumila) and spring elm (U. propinqua) , and can also grow on sugar maple trees. It is mainly distributed in Liaoning, Heilongjiang, Jilin and other places, as well as the Hokkaido region of Japan and the Siberia region of the former Soviet Union.

A few days ago, cake is a kind of product that is deeply loved by consumers. The development of elm fungus into this kind of product just combines green health-care edible fungi with delicious pastry products. With the improvement of people's level, it has the characteristics of green, healthy, The health-care yuer pastry products will definitely meet the market demand. This paper studies the optimal formula and corresponding production process of yuer cakes through orthogonal experiments, and puts forward the quality standards of yuer cakes, in order to enrich yuer products and expand The cultivation of elm ear lays the foundation.

Invention content:

The invention discloses the optimum technology and formula of elm cake, and formulates quality standards.

1 Materials and Instruments

1.1 Main raw and auxiliary materials

Yuer fruit body (dry product), fresh eggs, white sugar, cake flour (purchased in supermarkets), edible blending oil (China Grain Food Marketing Co., Ltd.).

1.2 Instruments and equipment

YTH series infrared advanced food oven (Midea), electronic counting balance, freeze dryer, mesh screen, mold, etc.

2 Experimental content and methods

2.1 Preparation of elm ear powder

Preparation of elm ear powder: select high-quality elm ear (dry product), clean it, put it in an induction cooker, decoct it with water at 80°C, concentrate the aqueous solution, freeze it in the refrigerator, and then dry it with a freeze dryer to obtain the elm ear Dry powder.

2.2 Process flow of elm cake

2.2.1 Material preparation Accurately weigh the raw materials required for making elm cake, including cake flour, fresh eggs, white sugar, elm powder, baking powder, edible blending oil and salt, etc.

2.2.2 Stir to separate the egg white and egg yolk of fresh eggs, break up the egg yolk, add cake flour (sifted before adding), edible blending oil, elm ear powder, baking powder and salt, stir well to get egg yolk paste, set aside; use Stir the egg white with an egg beater to make it continuously rush into the air. When thick bubbles form, add 1/3 white sugar and continue stirring. When it becomes fine, add 1/3 white sugar and continue stirring. Add the remaining 1/3 white sugar and continue to stir. When you beat the egg whites, you will feel resistance. When you lift the egg beater, there will be a small sharp point, and it will vibrate slightly without falling down. When the volume increases to 2-3 times the original volume, Get egg-sugar mixture.

2.2.3 Mixing Add 1/2 of the stirred protein liquid to the egg yolk paste, stir up and down to make it evenly mixed, then add the remaining 1/2 protein liquid, stir evenly, stir gently during the operation to make it evenly Loose batter, at the same time, do not stir for too long, so as not to destroy its protein foam structure.

2.2.4 Injection molding: Inject the adjusted batter into the cake mold, about 2/3 of the volume of the mold, and inject quickly to avoid destroying the protein foam

structure, affecting cake volume.

2.2.5 Baking First, adjust the temperature of the oven to preheat for a few minutes, then put the cake-injected mold into the oven. Turn on the fire first, adjust the roast

Oven temperature to 180°C (baking for 6 minutes), then turn on the upper and lower heat, adjust the oven temperature to 190°C (baking for 10 minutes), finally turn off the lower heat, and bake for 3 minutes.

2.2.6 Cooling and demolding After the cake is baked, brush a layer of cooked oil on the surface, remove the mold after cooling, and pack it.

2.3 The basic ratio of the main auxiliary materials of the cake

The sponge cake formula of egg and flour 2:1 is used as the basic ratio.

2.4 Factor Analysis of Cake Making

Ulmus elm contains many nutrients that are beneficial to the human body, but the amount added will affect the quality of the product, too much will produce a sense of odor, and too little will reduce the health care effect of ulmus. Through single factor and orthogonal test methods, this paper Based on the standard of comprehensive sensory evaluation, the influence of main factors such as elm powder, eggs, white sugar and edible blending oil on the cake was investigated, and the formula of the best elm cake was finally determined.

2.5 Scoring Method for Cake Quality

2.5.1 Cake Tasting Cut the finished cake into a size suitable for tasting, and 5 experienced personnel will score the cakes with different recipes.

2.5.2 Scoring Standards Scoring items, standards and score distribution are shown in Table 1 (full score is 100 points, summarized after individual assessment).

4 quality standards

4.1 Sensory indicators

Color: brown on the surface, uniform in color, light yellow in the inside, consistent in depth and without burnt paste. Taste and smell: soft and delicate taste, rich and pure aroma, moderate sweetness, no roughness, no teeth, unique flavor of elm cake, no peculiar smell. Tissue state: the tissue is complete, the surface is slightly bulging, the structure is fine and uniform, the elasticity is fine, the shape is flexible, and the internal elasticity is sufficient.

4.2 Physical and chemical indicators

Acid value (calculated as fat): ≤5; Peroxide value (calculated as fat): ≤0.250%; Lead (calculated as Pb): ≤0.5mg/kg; Arsenic (calculated as As): ≤0.5mg/kg; Copper (calculated as Cu): ≤10mg/kg; Aflatoxin B1: <5μg/kg

4.3 Microbial indicators

The total number of bacteria (cfu/g) ≤ 750; coliform bacteria: (cfu/100g) ≤ 30; pathogenic bacteria: not detected.

4.4 Thin layer chromatography chemical composition detection

The characteristic components in the fruiting bodies of Ulmus ulmis were detected by thin-layer chromatography control method, that is, the reference standard 1,8-dihydroxyanthraquinone and the sample solution. If the Rf values of the spots were the same, it indicated that Ulmus ulmis was contained.

5 Conclusion

The best formula of elm cake was obtained through single factor test and orthogonal test, that is, 100g flour, 30g elm powder, 160g fresh eggs, 80g self-granulated sugar, 50g edible blending oil, 2g baking powder and 1g salt. The made elm cake has pure and unique flavor, unique elm aroma, fine internal structure and sweet taste. It is a health food rich in antibacterial ingredients and has broad market prospects.

Claims (2)

1. Pleurotus ulmarius（ Bullex Franch） Quel (Gloeostereumincarnatum) product of cake has certain health-care effect, it is suitable for any age bracket crowd and eats.

2., according to the application of preceding claim, wherein the preparation method of institute's Pleurotus ulmarius（ Bullex Franch） Quel cake comprises the steps:

The preparation of Pleurotus ulmarius（ Bullex Franch） Quel juice: choose high-quality dry product Pleurotus ulmarius（ Bullex Franch） Quel, put into electromagnetic cooker after cleaning, decoct with water, concentrated aqueous solution, put into refrigerator freezing at 60 DEG C, be then dried with freezer dryer, obtains Pleurotus ulmarius（ Bullex Franch） Quel dried powder, standby；

The preparation of one Pleurotus ulmarius（ Bullex Franch） Quel powder: choose high-quality Pleurotus ulmarius（ Bullex Franch） Quel, puts into electromagnetic cooker after cleaning, decoct with water, concentrated aqueous solution, put into refrigerator freezing at 80 DEG C, is then dried with freezer dryer, obtains Pleurotus ulmarius（ Bullex Franch） Quel dried powder；

Two get the raw materials ready precise make Pleurotus ulmarius（ Bullex Franch） Quel cake needed raw material, including cake mix 100g, fresh hen egg 160g, white sugar 80g, Pleurotus ulmarius（ Bullex Franch） Quel powder 30g, baking powder 2g, edible blend oil 50g and salt 1g；

Fresh hen egg Ovum Gallus domesticus album is separated by three stirrings with egg yolk, is broken up by egg yolk, adds sieve cake mix, edible blend oil, Pleurotus ulmarius（ Bullex Franch） Quel powder, baking powder and salt, stirs, and obtains egg yolk and sticks with paste, standby；Ovum Gallus domesticus album is stirred so that it is constantly pour air, in time having thick bubble to be formed with egg-whisk, add 1/3 white sugar and continue stirring, when becoming exquisiteness, add 1/3 white sugar and continue stirring, when beginning with crotch, add residue 1/3 white sugar and continue stirring, when beating eggs white, that feels has resistance, mention egg-whisk, have little Jian Feng, slightly tremble and do not fall, when volume increases to 2-3 times of original volume, obtain egg sugar mixed liquor；

Four mixing add 1/2 protein liquid being stirred in egg yolk is stuck with paste, and stirring makes its mix homogeneously up and down, add residue 1/2 protein liquid, stir, operating process to be gently mixed so that it is become the batter uniformly sending out pine, simultaneously can not mixing time long, in order to avoid destroying its protein foam structure；

The batter mixed up is injected Cake mould by five injection moldings, injects about the 2/3 of model volume, wants rapidly during injection molding, in order to avoid destroying protein foam structure, affects cake volume；

First six bakings are reconciled oven temperature and are carried out several minutes preheating, then the mould injecting cake are put into baking box；First open reducing internal heat, reconcile oven temperature and toast 6min to 180 DEG C, then open reducing internal heat, reconcile oven temperature and toast 10min to 190 DEG C, finally close reducing internal heat, toast 3min；

Seven cooling and demolding are after cake is baked, and at surface brush last layer stand oil, remove mould after cooling, and packaging is the most permissible.