CN106577907A - Foaming agent of cakes and preparation method thereof - Google Patents

Foaming agent of cakes and preparation method thereof Download PDF

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Publication number
CN106577907A
CN106577907A CN201611110674.2A CN201611110674A CN106577907A CN 106577907 A CN106577907 A CN 106577907A CN 201611110674 A CN201611110674 A CN 201611110674A CN 106577907 A CN106577907 A CN 106577907A
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CN
China
Prior art keywords
parts
solution
foaming agent
sucrose
starch
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.)
Pending
Application number
CN201611110674.2A
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Chinese (zh)
Inventor
黄庭盛
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.)
Qinzhou Fukang Agricultural Food Co Ltd
Original Assignee
Qinzhou Fukang Agricultural Food Co Ltd
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 Qinzhou Fukang Agricultural Food Co Ltd filed Critical Qinzhou Fukang Agricultural Food Co Ltd
Priority to CN201611110674.2A priority Critical patent/CN106577907A/en
Publication of CN106577907A publication Critical patent/CN106577907A/en
Pending legal-status Critical Current

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Classifications

    • 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
    • A21D2/36—Vegetable material
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • 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
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)

Abstract

The present invention discloses a foaming agent of cakes and a preparation method thereof. The foaming agent comprises the following formula components in parts by mass: 5-15 parts of a corn flour solution, 4-6 parts of monoglyceride, 4-6 parts of sucrose palmitic acids, 6-8 parts of soybean whey proteins, 5-15 parts of a soybean solution, 3-5 parts of magnesium bicarbonate, 2-3 parts of sodium acetate, 4-5 parts of sodium stearoyl lactylate, 5-15 parts of a sucrose solution, 4-6 parts of maltodextrin, 2-4 parts of artemisia ordosica seed gums, 3-5 parts of lactobacillus plantarum strains, 5-15 parts of a tomato juice, 10-20 parts of starch and 200-400 parts of pure water. The foaming agent is reasonable in formula, significant in bulking effect, good in storage, solubility and consumption safety, easy in preparation method, easy to a large-scale production, and wide in range of applications, can improve the color, luster and taste of the cakes, and can also improve the flavor and edibility of the cakes.

Description

A kind of cake foaming agent and preparation method thereof
Technical field
The present invention relates to foaming technique field, in particular to a kind of cake foaming agent and preparation method thereof.
Background technology
Cake is, with flour or rice flour, sugar, oils and fatss, egg, milk etc. as primary raw material, to be equipped with various adjuvants, stuffing material and tune Taste substance, just makes type, then the mode such as Jing steamings, roasting, fried, stir-fry is processed into.Cake is numerous in variety, and moon cake, cake, crisp short cakes with sesame etc. belong to Cake, deep to be favored by consumers in general, its nutritious, unique flavor, shelf-stable, instant.But which adds for a long time Work continues to use traditional technique always, and products taste is tough and tensile, hardness is big, color and luster is gloomy, and great majority are workshop-based production, technique Fall behind, yield rate is low, power consumption is high, has been unsuitable for the demand of modern society.
At present, the cake foaming agent kind and single function of market sale, it is impossible to meet cake tenderization and fermentation well Using.The basic demand of cake foaming agent is that gas forming amount is more uniform, and the residue and gas after decomposition does not affect the matter of finished product Amount and color and taste, but the equal effect of foaming agent conventional on the market is general, it is more difficult to meet product requirement.
The content of the invention
The invention provides a kind of cake foaming agent and preparation method thereof, inventive formulation is reasonable, leavening effect is notable, protects Sustainability, dissolubility, edible safety are good, preparation method is simple, it is easy to large-scale production, applied range, not only can improve The color and luster and mouthfeel of cake, additionally it is possible to improve the local flavor and edibility of cake.
For achieving the above object, the present invention provides following technical scheme：
A kind of cake foaming agent and preparation method thereof, is made up of following mass fraction formula components：Semen Maydis powder solution 5-15 Part, monoglyceride 4-6 parts, sucrose palmitate 4-6 parts, soybean whey protein 6-8 parts, soy solution 5-15 parts, magnesium bicarbonate 3-5 Part, sodium acetate 2-3 parts, stearoyl lactoyl sodium 4-5 parts, sucrose solution 5-15 parts, maltodextrin 4-6 parts, the sub- glue 2-4 parts of Folium et Cacumen Artemisiae Halodendri, Lactobacillus plantarum strain 3-5 parts, Fructus Lycopersici esculenti juice 5-15 parts, starch 10-20 parts, pure water 200-400 parts.
Further：It is made up of following mass fraction formula components：5 parts of Semen Maydis powder solution, 4 parts of monoglyceride, sucrose Petiolus Trachycarpi 4 parts of acid, 6 parts of soybean whey protein, 5 parts of soy solution, 3 parts of magnesium bicarbonate, 2 parts of sodium acetate, 4 parts of stearoyl lactoyl sodium, sucrose 5 parts of solution, 4 parts of maltodextrin, 2 parts of the sub- glue of Folium et Cacumen Artemisiae Halodendri, 3 parts of lactobacillus plantarum strain, 5 parts of Fructus Lycopersici esculenti juice, 10 parts of starch, pure water 200 parts.
Further：It is made up of following mass fraction formula components：10 parts of Semen Maydis powder solution, 5 parts of monoglyceride, sucrose Petiolus Trachycarpi Acid 5 parts, 7 parts of soybean whey protein, 10 parts of soy solution, 4 parts of magnesium bicarbonate, 2.5 parts of sodium acetate, 4.5 parts of stearoyl lactoyl sodium, It is 10 parts of sucrose solution, 5 parts of maltodextrin, 3 parts of the sub- glue of Folium et Cacumen Artemisiae Halodendri, 4 parts of lactobacillus plantarum strain, 10 parts of Fructus Lycopersici esculenti juice, 15 parts of starch, pure 300 parts of water purification.
Further：It is made up of following mass fraction formula components：15 parts of Semen Maydis powder solution, 6 parts of monoglyceride, sucrose Petiolus Trachycarpi 6 parts of acid, 8 parts of soybean whey protein, 15 parts of soy solution, 5 parts of magnesium bicarbonate, 3 parts of sodium acetate, 5 parts of stearoyl lactoyl sodium, sucrose 15 parts of solution, 6 parts of maltodextrin, 4 parts of the sub- glue of Folium et Cacumen Artemisiae Halodendri, 5 parts of lactobacillus plantarum strain, 15 parts of Fructus Lycopersici esculenti juice, 20 parts of starch, pure water 400 parts.
Further：Preparation method of the present invention has following steps：
Step one, will sieve after Semen Maydis powder solution, soy solution, sucrose solution, Fructus Lycopersici esculenti juice, starch mix homogeneously, it is described The mesh number of screen cloth is 50-150 mesh；
Step 2, remaining raw material will be added obtained by step one, put into, premixed Material, the rotating speed of the agitator are 100-200r/min, and the temperature of the stirring is 70-80 DEG C, and the time of the stirring is 0.5-1.5h；
Step 3, high-speed mixer high speed stir 0.5-1h, then foamed in a mold, the foaming Temperature is 175-200 DEG C, and the time of the foaming is 10-25min；
After the completion of step 4, foaming, natural cooling 30-60min then carries out ripening at 120 DEG C, the ripening when Between be 3-4h, be then cooled to room temperature in an oven, the demoulding obtains product.
The invention has the beneficial effects as follows：
1st, inventive formulation is reasonable, leavening effect is notable；
2nd, keeping quality, dissolubility, edible safety are good, preparation method is simple；
3rd, it is easy to large-scale production, applied range；
4th, the color and luster and mouthfeel of cake not only can be improved, additionally it is possible to improve the local flavor and edibility of cake.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, Obviously, described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.Based in the present invention Embodiment, the every other embodiment obtained under the premise of creative work is not made by those of ordinary skill in the art, all Belong to the scope of protection of the invention.
Embodiment one：
A kind of cake foaming agent is made up of following mass fraction formula components：Semen Maydis powder solution 5-15 parts, monoglyceride 4-6 Part, sucrose palmitate 4-6 parts, soybean whey protein 6-8 parts, soy solution 5-15 parts, magnesium bicarbonate 3-5 parts, sodium acetate 2-3 Part, stearoyl lactoyl sodium 4-5 parts, sucrose solution 5-15 parts, maltodextrin 4-6 parts, the sub- glue 2-4 parts of Folium et Cacumen Artemisiae Halodendri, Lactobacillus plantarum bacterium Strain 3-5 parts, Fructus Lycopersici esculenti juice 5-15 parts, starch 10-20 parts, pure water 200-400 parts.
Embodiment two：
A kind of cake foaming agent is made up of following mass fraction formula components：5 parts of Semen Maydis powder solution, 4 parts of monoglyceride, sugarcane 4 parts of sugar palm acid, 6 parts of soybean whey protein, 5 parts of soy solution, 3 parts of magnesium bicarbonate, 2 parts of sodium acetate, stearoyl lactoyl sodium 4 Part, 5 parts of sucrose solution, 4 parts of maltodextrin, 2 parts of the sub- glue of Folium et Cacumen Artemisiae Halodendri, 3 parts of lactobacillus plantarum strain, 5 parts of Fructus Lycopersici esculenti juice, 10 parts of starch, 200 parts of pure water.
Embodiment three：
A kind of cake foaming agent is made up of following mass fraction formula components：10 parts of Semen Maydis powder solution, 5 parts of monoglyceride, 5 parts of sucrose palmitate, 7 parts of soybean whey protein, 10 parts of soy solution, 4 parts of magnesium bicarbonate, 2.5 parts of sodium acetate, stearoyl lactoyl 4.5 parts of sodium, 10 parts of sucrose solution, 5 parts of maltodextrin, 3 parts of the sub- glue of Folium et Cacumen Artemisiae Halodendri, 4 parts of lactobacillus plantarum strain, 10 parts of Fructus Lycopersici esculenti juice, shallow lake 15 parts of powder, 300 parts of pure water.
Example IV：
A kind of cake foaming agent is made up of following mass fraction formula components：15 parts of Semen Maydis powder solution, 6 parts of monoglyceride, 6 parts of sucrose palmitate, 8 parts of soybean whey protein, 15 parts of soy solution, 5 parts of magnesium bicarbonate, 3 parts of sodium acetate, stearoyl lactoyl sodium 5 parts, 15 parts of sucrose solution, 6 parts of maltodextrin, 4 parts of the sub- glue of Folium et Cacumen Artemisiae Halodendri, 5 parts of lactobacillus plantarum strain, 15 parts of Fructus Lycopersici esculenti juice, starch 20 Part, 400 parts of pure water.
Embodiment five：
A kind of preparation method preparation method of cake foaming agent comprises the steps：
Step one, will sieve after Semen Maydis powder solution, soy solution, sucrose solution, Fructus Lycopersici esculenti juice, starch mix homogeneously, it is described The mesh number of screen cloth is 50-150 mesh；
Step 2, remaining raw material will be added obtained by step one, put into, premixed Material, the rotating speed of the agitator are 100-200r/min, and the temperature of the stirring is 70-80 DEG C, and the time of the stirring is 0.5-1.5h；
Step 3, high-speed mixer high speed stir 0.5-1h, then foamed in a mold, the foaming Temperature is 175-200 DEG C, and the time of the foaming is 10-25min；
After the completion of step 4, foaming, natural cooling 30-60min then carries out ripening at 120 DEG C, the ripening when Between be 3-4h, be then cooled to room temperature in an oven, the demoulding obtains product.
Moreover, it will be appreciated that although this specification is been described by according to embodiment, not each embodiment is only wrapped Containing an independent technical scheme, this narrating mode of description is only that those skilled in the art should for clarity Using description as an entirety, the technical scheme in each embodiment can also Jing it is appropriately combined, form those skilled in the art Understandable other embodiment.

Claims (5)

1. a kind of cake foaming agent, it is characterised in that：It is made up of following mass fraction formula components：
Semen Maydis powder solution 5-15 parts, monoglyceride 4-6 parts, sucrose palmitate 4-6 parts, soybean whey protein 6-8 parts, soy solution 5-15 parts, magnesium bicarbonate 3-5 parts, sodium acetate 2-3 parts, stearoyl lactoyl sodium 4-5 parts, sucrose solution 5-15 parts, maltodextrin 4-6 Part, the sub- glue 2-4 parts of Folium et Cacumen Artemisiae Halodendri, lactobacillus plantarum strain 3-5 parts, Fructus Lycopersici esculenti juice 5-15 parts, starch 10-20 parts, pure water 200-400 Part.
2. a kind of cake foaming agent according to claim 1, it is characterised in that：By following mass fraction formula components group Into：
5 parts of Semen Maydis powder solution, 4 parts of monoglyceride, 4 parts of sucrose palmitate, 6 parts of soybean whey protein, 5 parts of soy solution, carbonic acid 3 parts of hydrogen magnesium, 2 parts of sodium acetate, 4 parts of stearoyl lactoyl sodium, 5 parts of sucrose solution, 4 parts of maltodextrin, 2 parts of the sub- glue of Folium et Cacumen Artemisiae Halodendri, plant breast 3 parts of bacillus strain, 5 parts of Fructus Lycopersici esculenti juice, 10 parts of starch, 200 parts of pure water.
3. a kind of cake foaming agent according to claim 1, it is characterised in that：By following mass fraction formula components group Into：
10 parts of Semen Maydis powder solution, 5 parts of monoglyceride, 5 parts of sucrose palmitate, 7 parts of soybean whey protein, 10 parts of soy solution, carbon 4 parts of sour hydrogen magnesium, 2.5 parts of sodium acetate, 4.5 parts of stearoyl lactoyl sodium, 10 parts of sucrose solution, 5 parts of maltodextrin, 3 parts of the sub- glue of Folium et Cacumen Artemisiae Halodendri, 4 parts of lactobacillus plantarum strain, 10 parts of Fructus Lycopersici esculenti juice, 15 parts of starch, 300 parts of pure water.
4. a kind of cake foaming agent according to claim 1, it is characterised in that：By following mass fraction formula components group Into：
15 parts of Semen Maydis powder solution, 6 parts of monoglyceride, 6 parts of sucrose palmitate, 8 parts of soybean whey protein, 15 parts of soy solution, carbon 5 parts of sour hydrogen magnesium, 3 parts of sodium acetate, 5 parts of stearoyl lactoyl sodium, 15 parts of sucrose solution, 6 parts of maltodextrin, 4 parts of the sub- glue of Folium et Cacumen Artemisiae Halodendri, plant 5 parts of lactobacillus strain, 15 parts of Fructus Lycopersici esculenti juice, 20 parts of starch, 400 parts of pure water.
5. a kind of a kind of preparation method of cake foaming agent according to claim 1, it is characterised in that：Including following step Suddenly：
Step one, will sieve after Semen Maydis powder solution, soy solution, sucrose solution, Fructus Lycopersici esculenti juice, starch mix homogeneously, the screen cloth Mesh number be 50-150 mesh；
Step 2, remaining raw material will be added obtained by step one, puts into, obtain premix material, The rotating speed of the agitator is 100-200r/min, and the temperature of the stirring is 70-80 DEG C, and the time of the stirring is 0.5- 1.5h；
Step 3, high-speed mixer high speed stir 0.5-1h, then foamed in a mold, the temperature of the foaming For 175-200 DEG C, the time of the foaming is 10-25min；
After the completion of step 4, foaming, natural cooling 30-60min then carries out ripening at 120 DEG C, and the time of the ripening is 3-4h, is then cooled to room temperature in an oven, and the demoulding obtains product.
CN201611110674.2A 2016-12-06 2016-12-06 Foaming agent of cakes and preparation method thereof Pending CN106577907A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611110674.2A CN106577907A (en) 2016-12-06 2016-12-06 Foaming agent of cakes and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611110674.2A CN106577907A (en) 2016-12-06 2016-12-06 Foaming agent of cakes and preparation method thereof

Publications (1)

Publication Number Publication Date
CN106577907A true CN106577907A (en) 2017-04-26

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611110674.2A Pending CN106577907A (en) 2016-12-06 2016-12-06 Foaming agent of cakes and preparation method thereof

Country Status (1)

Country Link
CN (1) CN106577907A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102342386A (en) * 2010-08-04 2012-02-08 黄薛飞 Cake foaming agent
CN104663761A (en) * 2015-03-06 2015-06-03 徐饶春 Food raising agent
CN105901089A (en) * 2016-06-24 2016-08-31 德江县今日食品有限责任公司 Alga cake and preparation method thereof
CN105941526A (en) * 2016-06-22 2016-09-21 蚌埠市老顽童食品厂 Healthy baked pastry foaming agent

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102342386A (en) * 2010-08-04 2012-02-08 黄薛飞 Cake foaming agent
CN104663761A (en) * 2015-03-06 2015-06-03 徐饶春 Food raising agent
CN105941526A (en) * 2016-06-22 2016-09-21 蚌埠市老顽童食品厂 Healthy baked pastry foaming agent
CN105901089A (en) * 2016-06-24 2016-08-31 德江县今日食品有限责任公司 Alga cake and preparation method thereof

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Application publication date: 20170426

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