CN105831199A - Konjac glucomannan mousse cake and preparation method thereof - Google Patents
Konjac glucomannan mousse cake and preparation method thereof Download PDFInfo
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- CN105831199A CN105831199A CN201610432081.1A CN201610432081A CN105831199A CN 105831199 A CN105831199 A CN 105831199A CN 201610432081 A CN201610432081 A CN 201610432081A CN 105831199 A CN105831199 A CN 105831199A
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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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
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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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
The invention relates to a konjac glucomannan mousse cake and a preparation method thereof. The preparation method of the konjac glucomannan mousse cake comprises preparation of a cake blank, preparation of interlayer and preparation of a cake and is characterized by taking soybean congealed fat powder, fresh milk and konjac glucomannan as main materials, replacing sucrose by using trehalose and konjac glucomannan, replacing edible gel by using konjac glucomannan and preparing the konjac glucomannan mousse cake which is pure in taste, rich in milk fragrance and not easy to go bad by using the characteristics of proper viscosity, structure and gelation of the konjac glucomannan. According to the konjac glucomannan mousse cake, the taste, the flavor and the healthcare degree of the food are greatly improved; the konjac glucomannan mousse cake is used as low-sugar, healthy, nutritious and delicious food suitable for people of all ages; the functions of reducing blood fat and stabilizing blood glucose of the konjac glucomannan are fully used; the konjac glucomannan mousse cake has a healthcare effect and an excellent fat-reducing and weight-reducing effect; the sweet and delicious cake is brought to a large number of consumers while the health is also brought to the consumers.
Description
Present disclosure relates to a kind of cake product and preparation method thereof, is specifically related to a kind of konjaku glucomannan
Mousse cake and preparation method thereof, belongs to cake food field.
Background technology is the most social, and people do not have enough to eat and wear being conceived to, but the more fastidious fashion in diet and product
Taste, quietly incorporating of Western-style pastry, bring exquisiter amenities of life for people.But along with being rooted in the hearts of the people of health theory, pass
System cake and tradition cake technique can not meet people growing to health delicious high praise.
Mousse cake, as a kind of Typical Representative of western-style cake culture, comes from all Paris of cuisines the earliest, has taste
The features such as pure, milk is strong, just melt in the mouth, meet people and pursue exquisite fashion, advocate the life idea of natural health and standby
Favored.Mousse cake many employings gelatin that traditional handicraft is made is as thickener so that mousse cake mould soft thick
Technological effect on improve without actual；Meanwhile, the how easy appearance of mousse cake on the market is gone bad, local flavor is deteriorated, the shelf-life is short, difficult
The problems such as storage, sugar content height.Konjaku glucomannan, as a kind of natural polymer soluble dietary fiber, is that all meals are fine
Quality product in dimension, owing to it has the highest thickening property, gelation, emulsibility and caking property, and is better than agar, carragheen, bright
The common food gels such as glue.Simultaneously as konjaku glucomannan does not contains heat and can reduce and the absorption of delay glucose, regulation
Lipid-metabolism, so konjaku glucomannan also has splendid fat reducing weight reducing effect.
Patent of invention " a kind of low-fat low-sugar purple sweet potato mousse cake and the preparation side thereof of Application No. 201210250751.X
Method " (applying date: 2012.07.19), by compositions such as purple potato conditioning pastry powder, xanthans, Gluten, trehalose, milk, eggs
It is made.Consumer's high praise to health idea is catered on the basis of remaining the traditional fabrication mode of mousse cake,
Wherein add purple potato composition, make mousse cake have and delay senility and effect of anti-cancer and cancer-preventing.Though it employs trehalose and replaces
For part sucrose, but cane sugar content is the highest, can not meet the demand of the vast health masses.
The patent of invention " production method of a kind of green tea mousse cake " of Application No. 201410518496.1 (applying date:
2014.10.03), the compositions such as fresh milk, green tea powder, gelatine leaves, Rum it is made.Add green tea powder, make people at food
During with, except tasting the sweetness of cake, moreover it is possible to taste tea fragrant, more conform to Asian taste.But do not make
With fat substitute, also using proportion without reducing sucrose, can not meet including hyperglycaemia, hyperlipemic patients vast supports
The demand of the raw masses.
Summary of the invention it is an object of the invention to provide a kind of konjaku glucomannan mousse cake and preparation method thereof.
The preparation method of the present invention a kind of konjaku glucomannan mousse cake, it is characterised in that preparation process is as follows:
(1) preparation of cake embryo
By weight, Self-raising flour 60 ~ 80 parts, 20 ~ 30 parts of soybean lecithin powder, vegetable oil 50 ~ 70 parts and pure water 90 ~ 120 are taken
Part, obtain batter after mixing；Take pasteurize protein liquid 120 ~ 140 parts, trehalose 30 ~ 40 parts, use inflation frothing machine
Protein liquid and trehalose are dismissed, is 0.25 ~ 0.30 to albumen proportion, then add it to the system of stirring in batter
Obtain cake to stick with paste；By cake stick with paste be placed in tunnel oven, adjust the fire in a stove before fuel is added to 160 ~ 170 DEG C, get angry 170 ~ 180 DEG C, toast 20 ~ 25min,
It is subsequently placed in the chilling room that temperature is 15 ~ 20 DEG C and humidity is 65 ~ 75%, after constant temperature cooling 3 ~ 4h, cuts cake
Embryo；
(2) making of interlayer
Fresh cheese is cut into small pieces, stirs after heating and melting and make milk buttermilk；Weigh trehalose 15 ~ 20 parts and add cheese
In slurry, the prepared cheese that stirs is stuck with paste；Then, be sequentially added into the Self-raising flour 5 ~ 6 parts of curing, 0.2 ~ 0.5 part of soybean lecithin powder,
Konjaku glucomannan 0.01 ~ 0.03 part, cornstarch maltodextrin 12 ~ 15 parts and RES converted starch 8 ~ 9 parts, after stirring
Prepare cheese mousse filling；By cheese mousse filling uniform application after cake embryo surface, 2 ~ 4 DEG C of refrigeration 35 ~ 45min；
(3) making of cake
Take fresh milk 5 ~ 11 parts to mix with equivalent water and boil, be cooled to 50 ~ 60 DEG C, be subsequently added trehalose 4 ~ 8 parts, konjak portuguese gansu polyose
Sugar 0.002 ~ 0.005 part, mixing, it is subsequently adding Self-raising flour 4 ~ 6 parts, 1 ~ 2 part of soybean lecithin powder, after stirring, prepares top
Filling, and uniform application is in the top of cake embryo, 2 ~ 4 DEG C of refrigeration 180 ~ 240min；Make konjaku glucomannan mousse cake.
Described pure water, fresh milk, pasteurize protein liquid, vegetable oil are liquid.Cheese, Self-raising flour, konjak portuguese gansu polyose
Sugar, soybean lecithin powder, cornstarch maltodextrin, RES converted starch, trehalose are solid, and above raw material is buied by market.
Advantages of the present invention and beneficial effect: the preparation method of konjaku glucomannan mousse cake of the present invention, coagulate with soybean
Cosmetics, fresh milk, konjaku glucomannan etc. are main material, make full use of the effects such as konjaku glucomannan reducing blood lipid, steady blood sugar,
And utilize trehalose, konjaku glucomannan to substitute sucrose, take health of also taking while sweet local flavor for consumers in general；
Utilize konjaku glucomannan to substitute edible gel, it is provided that the characteristics such as suitable viscosity, matter structure, gelling, be greatly improved the mouth of food
Sense, local flavor and health care degree.The konjaku glucomannan mousse cake pure taste of preparation, milk are strong, are unlikely to deteriorate, have guarantor
Strong effect and splendid fat reducing weight reducing effect, all-ages, it is the nutrition ticbit of low sugar health.
The konjaku glucomannan mousse cake of the present invention and commercial like product are in health-care efficacy, quality and gelatinization results side
The comparison in face, result is as shown in table 1.
The konjaku glucomannan mousse cake of table 1 present invention and the comparison sheet of commercial like product
Comparative result shows, by every property such as the konjaku glucomannan mousse cake health-care efficacy of the present invention, quality, gelatinization results
Can the most relatively commercial like product excellence.
Detailed description of the invention
For the openest konjaku glucomannan mousse cake of the present invention and preparation method thereof, below in conjunction with embodiment to this
Invention is described in further detail.
Embodiment 1, the preparation method of a kind of konjaku glucomannan mousse cake, comprise the following steps:
(1) preparation of cake embryo
By weight, Self-raising flour 60 parts, 20 parts of soybean lecithin powder, vegetable oil 50 parts and pure water 90 parts are taken, after mixing
Obtain batter；Take pasteurize protein liquid 120 parts, trehalose 30 parts, use inflation frothing machine that protein liquid and trehalose are carried out
Dismiss, be 0.25 to albumen proportion, then add it to the prepared cake paste that stirs in batter；Cake is stuck with paste and is placed in tunnel
In oven, adjust the fire in a stove before fuel is added to 160 DEG C, get angry 170 DEG C, toast 20min, be subsequently placed to temperature be 15 DEG C and humidity be 65% cold
But, in after constant temperature cooling 4h, cake embryo is cut；
(2) making of interlayer
Fresh cheese is cut into small pieces, stirs after heating and melting and make milk buttermilk；Weigh trehalose 15 parts and add milk buttermilk
In, the prepared cheese that stirs is stuck with paste；The Self-raising flour 5 parts of curing, 0.2 part of soybean lecithin powder, evil spirit it is sequentially added in cheese is stuck with paste
Taro Glucomannan 0.01 part, cornstarch maltodextrin 12 parts and RES converted starch 8 parts, prepare cheese mousse after stirring
Filling；By cheese mousse filling uniform application after cake embryo surface, 3 DEG C of refrigeration 35min.
(3) making of cake
Take fresh milk 5 parts to mix with equivalent water and boil, be cooled to 50 DEG C, be subsequently added trehalose 4 parts, konjaku glucomannan 0.002
Part mixing, is subsequently adding Self-raising flour 4 parts, 1 part of soybean lecithin powder, prepares top filling, and uniform application is in cake after stirring
The top of embryo, 3 DEG C of refrigeration 180min, make konjaku glucomannan mousse cake.
Embodiment 2, the preparation method of a kind of konjaku glucomannan mousse cake, comprise the following steps:
(1) preparation of cake embryo
By weight, Self-raising flour 65 parts, 25 parts of soybean lecithin powder, vegetable oil 60 parts and pure water 100 parts are taken, after mixing
Obtain batter；Take pasteurize protein liquid 130 parts, trehalose 35 parts, use inflation frothing machine that protein liquid and trehalose are carried out
Dismiss, be 0.40 to albumen proportion, then add it to the prepared cake paste that stirs in batter；Cake is stuck with paste and is placed in tunnel
In oven, adjust the fire in a stove before fuel is added to 165 DEG C, get angry 175 DEG C, toast 23min, be subsequently placed to temperature be 18 DEG C and humidity be 70% cold
But, in after constant temperature cooling 4h, cake embryo is cut；
(2) making of interlayer
Fresh cheese is cut into small pieces, stirs after heating and melting and make milk buttermilk；Weigh trehalose 18 parts and add milk buttermilk
In, the prepared cheese that stirs is stuck with paste；The Self-raising flour 6 parts of curing, 0.35 part of soybean lecithin powder, evil spirit it is sequentially added in cheese is stuck with paste
Taro Glucomannan 0.02 part, cornstarch maltodextrin 14 parts and RES converted starch 9 parts, prepare cheese mousse after stirring
Filling；By made cheese mousse filling uniform application after cake embryo surface, 4 DEG C of refrigeration 45min.
(3) making of cake
Take fresh milk 8 parts to mix with equivalent water and boil, be cooled to 55 DEG C, be subsequently added trehalose 6 parts, konjaku glucomannan 0.004
Part mixing, is subsequently adding Self-raising flour 5 parts, 2 parts of soybean lecithin powder, prepares top filling, and uniform application is in cake after stirring
The top of embryo, 4 DEG C of refrigeration 240min, make konjaku glucomannan mousse cake.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modify, all should belong to the covering scope of the present invention.
Claims (5)
1. the preparation method of a konjaku glucomannan mousse cake, it is characterised in that preparation process is as follows:
(1) preparation of cake embryo:
By weight, Self-raising flour 60 ~ 80 parts, 20 ~ 30 parts of soybean lecithin powder, vegetable oil 50 ~ 70 parts and pure water 90 ~ 120 are taken
Part, obtain batter after mixing；Take pasteurize protein liquid 120 ~ 140 parts, trehalose 30 ~ 40 parts, use inflation frothing machine
Protein liquid and trehalose are dismissed, is 0.25 ~ 0.30 to albumen proportion, then add it to the system of stirring in batter
Obtain cake to stick with paste；By cake stick with paste be placed in tunnel oven, adjust the fire in a stove before fuel is added to 160 ~ 170 DEG C, get angry 170 ~ 180 DEG C, toast 20 ~ 25min,
It is subsequently placed in the chilling room that temperature is 15 ~ 20 DEG C and humidity is 65 ~ 75%, after constant temperature cooling 3 ~ 4h, cuts cake
Embryo；
(2) making of interlayer:
Fresh cheese is cut into small pieces, stirs after heating and melting and make milk buttermilk；Weigh trehalose 15 ~ 20 parts and add cheese
In slurry, the prepared cheese that stirs is stuck with paste；Then, be sequentially added into the Self-raising flour 5 ~ 6 parts of curing, 0.2 ~ 0.5 part of soybean lecithin powder,
Konjaku glucomannan 0.01 ~ 0.03 part, cornstarch maltodextrin 12 ~ 15 parts and RES converted starch 8 ~ 9 parts, after stirring
Prepare cheese mousse filling；By cheese mousse filling uniform application after cake embryo surface, 2 ~ 4 DEG C of refrigeration 35 ~ 45min；
(3) making of cake:
Take fresh milk 5 ~ 11 parts to mix with equivalent water and boil, be cooled to 50 ~ 60 DEG C, be subsequently added trehalose 4 ~ 8 parts, konjak portuguese gansu polyose
Sugar 0.002 ~ 0.005 part, mixing, it is subsequently adding Self-raising flour 4 ~ 6 parts, 1 ~ 2 part of soybean lecithin powder, after stirring, prepares top
Filling, and uniform application is in the top of cake embryo, 2 ~ 4 DEG C of refrigeration 180 ~ 240min, makes konjaku glucomannan mousse cake.
The preparation method of a kind of konjaku glucomannan mousse cake the most according to claim 1, it is characterised in that described egg
The preparation of cake embryo: by weight, takes Self-raising flour 60 parts, 20 parts of soybean lecithin powder, vegetable oil 50 parts and pure water 90 parts, mixing
Batter is obtained after Jun Yun；Take pasteurize protein liquid 120 parts, trehalose 30 parts, use inflation frothing machine to protein liquid and marine alga
Sugar is dismissed, and is 0.25 to albumen proportion, then adds it to the prepared cake paste that stirs in batter；Cake is stuck with paste and puts
In tunnel oven, adjust the fire in a stove before fuel is added to 160 DEG C, get angry 170 DEG C, toast 20min, be subsequently placed to temperature and be 15 DEG C and humidity is
In the chilling room of 65%, after constant temperature cooling 4h, cut cake embryo.
The preparation method of a kind of konjaku glucomannan mousse cake the most according to claim 1, it is characterised in that described folder
The making of layer: fresh cheese is cut into small pieces, stirs after heating and melting and make milk buttermilk；Weigh trehalose 15 parts and add milk
In buttermilk, the prepared cheese that stirs is stuck with paste；It is sequentially added into the Self-raising flour 5 parts of curing, soybean lecithin powder 0.2 in cheese is stuck with paste
Part, konjaku glucomannan 0.01 part, cornstarch maltodextrin 12 parts and RES converted starch 8 parts, prepare cheese after stirring
Mousse filling；By cheese mousse filling uniform application after cake embryo surface, 3 DEG C of refrigeration 35min.
The preparation method of a kind of konjaku glucomannan mousse cake the most according to claim 1, it is characterised in that described egg
The making of cake: take fresh milk 5 parts and mix with equivalent water and boil, be cooled to 50 DEG C, be subsequently added trehalose 4 parts, konjaku glucomannan
0.002 part of mixing, is subsequently adding Self-raising flour 4 parts, 1 part of soybean lecithin powder, after stirring prepare top filling, and uniform application in
The top of cake embryo, 3 DEG C of refrigeration 180min.
5. the konjaku glucomannan mousse cake prepared by the either method described in claim 1-4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610432081.1A CN105831199A (en) | 2016-06-17 | 2016-06-17 | Konjac glucomannan mousse cake and preparation method thereof |
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| CN201610432081.1A CN105831199A (en) | 2016-06-17 | 2016-06-17 | Konjac glucomannan mousse cake and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035552A (en) * | 2016-08-12 | 2016-10-26 | 武汉生物工程学院 | Low-fat-content pound cakes and preparation method thereof |
| CN106172667A (en) * | 2016-08-19 | 2016-12-07 | 南京红森林食品有限公司 | One melts heart cake and preparation method thereof |
| CN106720119A (en) * | 2017-01-06 | 2017-05-31 | 福建农林大学 | A kind of konjaku glucomannan Macaron and preparation method thereof |
| CN109170091A (en) * | 2018-08-27 | 2019-01-11 | 怀宁县荣升食品厂 | A kind of cake and preparation method thereof adjusting enteron aisle |
| CN109601816A (en) * | 2018-12-25 | 2019-04-12 | 福建农林大学 | A kind of konjaku glucomannan red bean jelly and preparation method thereof |
| CN110720589A (en) * | 2019-10-17 | 2020-01-24 | 福建农林大学 | Konjac glucomannan steamed bun filling and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771540A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Low-fat low-sugar purple sweet potato mousse cake and preparation method thereof |
| CN104738135A (en) * | 2015-04-10 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Frozen mousse cake and industrial preparation method thereof |
-
2016
- 2016-06-17 CN CN201610432081.1A patent/CN105831199A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771540A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Low-fat low-sugar purple sweet potato mousse cake and preparation method thereof |
| CN104738135A (en) * | 2015-04-10 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Frozen mousse cake and industrial preparation method thereof |
Non-Patent Citations (1)
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035552A (en) * | 2016-08-12 | 2016-10-26 | 武汉生物工程学院 | Low-fat-content pound cakes and preparation method thereof |
| CN106172667A (en) * | 2016-08-19 | 2016-12-07 | 南京红森林食品有限公司 | One melts heart cake and preparation method thereof |
| CN106720119A (en) * | 2017-01-06 | 2017-05-31 | 福建农林大学 | A kind of konjaku glucomannan Macaron and preparation method thereof |
| CN109170091A (en) * | 2018-08-27 | 2019-01-11 | 怀宁县荣升食品厂 | A kind of cake and preparation method thereof adjusting enteron aisle |
| CN109601816A (en) * | 2018-12-25 | 2019-04-12 | 福建农林大学 | A kind of konjaku glucomannan red bean jelly and preparation method thereof |
| CN110720589A (en) * | 2019-10-17 | 2020-01-24 | 福建农林大学 | Konjac glucomannan steamed bun filling and preparation method thereof |
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Application publication date: 20160810 |