CN106665745A - Method for preparing pastries by pectin extract - Google Patents
Method for preparing pastries by pectin extract Download PDFInfo
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- CN106665745A CN106665745A CN201710116126.9A CN201710116126A CN106665745A CN 106665745 A CN106665745 A CN 106665745A CN 201710116126 A CN201710116126 A CN 201710116126A CN 106665745 A CN106665745 A CN 106665745A
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- pectin
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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
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Abstract
The invention belongs to the technical field of pastries and more particularly relates to a method for preparing the pastries by pectin extract. The method comprises the following steps of: 1) taking and smashing 60 parts of fresh eggs, mixing with 20 parts of corn starch, 20 parts of soybean powder, 30 parts of glutinous rice powder, 2 parts of white granulated sugar and 7 parts of peanut oil, then adding 150 parts of aqueous solution consisting of soda and baking soda to carry out stirring and mixing at the temperature of 40 DEG C, standing for 1-2 hours, and then mixing for 3-4 hours; 2) adding 15 parts of fresh pectin extract into step 1); and then fully mixing and fermenting for 8-16 hours; and 3) then putting into a mold for baking, cooling and demolding to obtain the pastries. The method has the advantage that the defects of single raw materials, fewer nutrient components and poor health-care performance in the existing pastries are overcome.
Description
Technical field
The invention belongs to cake technical field, and in particular to a kind of method that pectin extraction thing prepares cake.
Background technology
Cake is a kind of one of food that the people like, traditional cake with egg, is eaten mainly with Semen Tritici aestivi flour as major ingredient
Sugar, edible oil etc. are fabricated to various cakes as adjuvant through bakeing the methods such as baking, edible for people.With people
Living standard continuous improvement, requirement of the people to food nutrition health-care components also more and more higher.Traditional cake is due to original
Material list one, has that nutritional labeling is few, the defect that health properties are poor, people crave for it is a kind of not only nutritious but also can the cake of health care come
Meet daily life needs.
Pectin is a kind of hydrophilic plant glue, in being widely present in the cell wall of the root of higher plant, stem, leaf, fruit.Pectin
Main component is D- galactobionic acid Galactonic acids, and, by methanol esterification, molecular weight is between 3-18 ten thousand for which part galacturonic acid.Commercialization fruit
The color and luster that glue has liquid pectin and jelly powder, pectin is differed to faint yellow from milky according to raw material and production technology.According to
Esterification degree, pectin is divided into hyper-methoxy pectin（Esterification degree is more than 50%）And hypo-methoxy pectin（Esterification degree is less than 50%）, low ester
Changing pectin includes amide pectin.Pectin has good emulsifying, thickening, stable and gelatification.Pectin is used as aqueous soluble dietary
Fiber, is increasingly paid attention to by research with processing industry.A kind of solidifying cake of cold glue based on pectin is disclosed in CN1942104B
Point sugar-coat, dissolving with ＜ 50% methoxylation degree and at most 30% but be not 0% degree of amidation Ca2+Reactivity
Low methoxylated-amidated pectin, so as to form this Pastry glazes.
So exploitation one kind is prepared cake by pectin extraction thing to solve existing cake Central Plains material list one, nutritional labeling
Less, health properties are poor, and need to add the shortcoming of substantial amounts of chemical flavoring agent, there is provided a kind of pectin extraction thing is preparing cake.
The content of the invention
According to an aspect of the present invention, the invention provides a kind of pectin extraction thing method for preparing cake, including with
Lower step：
1）Take the weight portion of Fresh Egg 60 to smash, corn starch, the Semen sojae atricolor powder of 20 weight portions with 20 weight portions, 30 weight portions are glutinous
Rice flour, 2 weight portion white sugars, the mixing of 7 weight portion Oleum Arachidis hypogaeae semen, be subsequently adding the soda of 150 weight portions and sodium bicarbonate group into water
Solution is stirred mixing at 40 DEG C, stands 1-2 hours, carries out mixing 3-4 hours again；
2）To step 1）It is middle to add the fresh weight portion of pectin extraction thing 15；Then carry out being sufficiently mixed fermentation 8-16 hours；
3）It is then placed in being toasted in mould, cooling, the demoulding obtain cake.
The fresh pectin extraction thing extraction process is comprised the following steps：
1）Take citrus peel residue, Fericarpium Citri Limoniae slag and apple peel mixture air-dry after take air-flow smash into particle diameter for 2-5 microns with
Under particulate matter；
2）1 weight portion particulate matter is added into the saline solution of 20 weight portions, 2-5 DEG C of immersion 10-24 hour, then rapid mistake
Filter to obtain filter cake and brine filtrate；
3）The isopyknic pH of filter cake brine filtrate is that 6.0 aqueous ascorbic acid soaks 10-24 hours at 2-5 DEG C, then
Rapid filtration obtains filter cake and acid solution；
4）Brine filtrate and acid solution are mixed, ultrasonic extraction 5-6 hours are carried out at 10-20 DEG C；
5）Then carry out centrifugal filtration, the electrical conductivity of filter cake purification water washing to filtrate is 20-50 μ s/cm, filter cake extrude to
The fresh pectin extraction thing of pH=4.5-5.0 is obtained after flowing out without filtrate.
Due to containing substantial amounts of galacturonic acid in fresh pectin extraction thing, into acidity, the new fresh fruit prepared in the present invention
Glue extract is hypo-methoxy pectin, even if its pH is also acidity for hypo-methoxy pectin, between 4.5-5.0.
According to the method that fruit fermented extracted liquid of the present invention prepares cake, its further technical scheme can be, institute
State soda and sodium bicarbonate group into aqueous solution middle soda and sodium bicarbonate percentage by weight be 2-5%（That is soda and sodium bicarbonate total amount
Summation percetage by weight in aqueous）, preferred soda is 1 with the mol ratio of sodium bicarbonate:2-5.The present invention takes soda
Be that acid fresh pectin extraction thing is fermented with pH, during can produce substantial amounts of gas, make cake more fluffy.The present invention
In early-stage Study, if finding directly to take duplex baking powder in cake manufacturing process（Usually contain weak acid, weak base salt）
Then powder body relatively glues in sweat, and the cake mouthfeel produced is partially hard；Using during sodium bicarbonate due to little Su with one point
Sub- hydrion interacts, originally as bicarbonate, when the fresh pectin extraction thing for touching pH=4.5-5.0 discharges immediately
Go out carbon dioxide, sweat is uncontrollable；The defect of quick release carbon dioxide then effectively prevent using soda, but deposit
In certain accumulative effect, i.e., when soda generates sodium bicarbonate with acid, then releasing carbon dioxide can be concentrated with acid effect；So this
Soda and sodium bicarbonate is taken to be used in combination in invention, overcoming exclusive use can cause with fresh pectin extraction thing in sweat
Discharge the defect of carbon dioxide or quick release carbon dioxide during middle contact immediately.
Pectin extraction thing prepared by the present invention carries out detecting that galacturonic acid, more than 85%, reaches using QB2484-2000 standards
The requirement of pharmacy pectin is arrived.
Combined using two kinds of extraction processes of salt and acid in the extraction process of fresh pectin extraction thing in the present invention, improve
The extraction ratio of pectin；Take ascorbic acid as extractant, on the one hand realize the effect that acid is proposed, on the other hand avoid and take
Hydrochloric acid, sulphuric acid etc. cause chloride ion and sulfate ion residual quantity in pectin extraction thing excessive, go out after a large amount of intake sulfate
Existing main physiology reflection is to suffer from diarrhoea, be dehydrated and gastrointestinal disturbance；Purification water washing is taken in final filtration in the present invention
Electrical conductivity to filtrate is 20-50 μ s/cm, it is ensured that the residual quantity of early stage chloride ion and ascorbic acid is in below 100ppm,
Even if there is a small amount of ascorbic acid to bring into the mankind also non-hazardous in pectin extraction thing, because ascorbic acid can in daily life
It is that antibody and collagen are formed, tissue repairing（Including some redoxs）, Phenylalanine, L-Tyrosine, the metabolism of Folic Acid,
The utilization of ferrum, carbohydrate, fat, the synthesis of protein maintain immunologic function, hydroxylation and hydroxytryptamine, keep the complete of blood vessel
It is whole, promote the institute such as nonheme iron absorption required, while ascorbic acid has been also equipped with antioxidation, free radical resisting suppresses L-Tyrosine
The formation of enzyme, so as to reach whitening, effect of light speckle.
According to the method that fruit fermented extracted liquid of the present invention prepares cake, its further technical scheme can be, institute
The glutinous rice flour after frying for drying for glutinous rice flour is stated, glutinous rice flour part is oxidized during drying is fried, and increases glutinous
The polarity of rice flour, is easily bondd with corn starch, Semen sojae atricolor powder；The glutinous rice flour fried using non-drying, is making cake
During find that although glutinous rice flour can mix to a certain extent with corn starch, Semen sojae atricolor powder, bad adhesion should not be with
Corn starch and Semen sojae atricolor powder are bondd, and poor flexibility.
According to the method that fruit fermented extracted liquid of the present invention prepares cake, its further technical scheme can be, institute
The granularity of corn starch, Semen sojae atricolor powder, glutinous rice flour is stated between 100-200 mesh.The particle diameter of powder body is too small to be caused to produce
Cake is partially hard, without loose sense；The excessive mixing being unfavorable in manufacturing process of diameter of particle and fermentation, produce the taste uniformity
Difference, affects the edible experience of cake.
Compared with prior art, the invention has the advantages that：
1）Take fresh pectin extraction thing to carry out ferment making cake, enrich the taste of cake；
2）Fresh pectin extraction thing is faintly acid, and during powder body stirring mixing alkaline sodium bicarbonate and soda, cake are added
It is fluffy；Solve directly plus then powder body relatively glues in duplex baking powder sweat, and the cake mouthfeel produced is partially hard lacks
Point；And overcoming exclusive use can cause to discharge titanium dioxide immediately when contacting during the fermentation with fresh pectin extraction thing
The defect of carbon or quick release carbon dioxide.
3）Take two kinds of extraction processes of salt and acid to combine in fresh pectin extraction thing, improve the extraction ratio of pectin；Control
The electrical conductivity of wash filtrate is 20-50 μ s/cm, it is to avoid a large amount of sulfate or chloride exceeded problem, takes Vitamin C
Even if there is residual to human body also non-hazardous in acid.
Specific embodiment
To make the object, technical solutions and advantages of the present invention of greater clarity, with reference to specific embodiment, to this
Invention is further described.It should be understood that these descriptions are simply exemplary, and it is not intended to limit the scope of the present invention.
Embodiment
Cake manufacture method：
1）Take the weight portion of Fresh Egg 60 to smash, corn starch, the Semen sojae atricolor powder of 20 weight portions with 20 weight portions, 30 weight portions are glutinous
Rice flour, 2 weight portion white sugars, the mixing of 7 weight portion Oleum Arachidis hypogaeae semen, be subsequently adding the soda of 150 weight portions and sodium bicarbonate group into water
Solution is stirred mixing at 40 DEG C, stands 1-2 hours, carries out mixing 3-4 hours again；
2）To step 1）It is middle to add the fresh weight portion of pectin extraction thing 15；Then carry out being sufficiently mixed fermentation 8-16 hours；
3）It is then placed in being toasted in mould, cooling, the demoulding obtain cake.
The fresh pectin extraction thing extraction process is comprised the following steps：
1）Take citrus peel residue, Fericarpium Citri Limoniae slag and apple peel mixture air-dry after take air-flow smash into particle diameter for 2-5 microns with
Under particulate matter；
2）Just 1 weight portion particulate matter is added into the saline solution of 20 weight portions, 2-5 DEG C of immersion 10-24 hour, then rapidly
Filter to obtain filter cake and brine filtrate；
3）Filter cake pH be 6.0 aqueous ascorbic acid 2-5 DEG C soak 10-24 hours, then rapid filtration obtain filter cake and
Acid solution；
4）Brine filtrate and acid solution are mixed, ultrasonic extraction 5-6 hours are carried out at 10-20 DEG C；
5）Then carry out centrifugal filtration, the electrical conductivity of filter cake purification water washing to filtrate is 20-50 μ s/cm, filter cake extrude to
The fresh pectin extraction thing of pH=4.5-5.0 is obtained after flowing out without filtrate.
The cake silty produced is fine and smooth, flexible, do not stick, loose, not scaling-off, pure taste.
The duplex baking powder that Angel Yeast Co., Ltd produces is taken to substitute soda and little Su in product development early stage
Beat, then powder body relatively glues in sweat, and the cake mouthfeel produced is partially hard；Later stage takes soda and sodium bicarbonate to be attempted
Should not control in sweat, the loft especially fermented and hardness（It is likely due to fresh pectin extraction thing pH of the invention
For the acidity of 4.5-5.0, merely carbon dioxide is discharged immediately with acid pectin extraction thing using sodium bicarbonate, merely using carbonic acid
There is the process of carbon dioxide release savings in sodium, i.e., when sodium carbonate is reacted completely to sodium bicarbonate, unnecessary acid pectin is carried
Take thing also can affect ferment effect with immediate response release carbon dioxide during the sodium bicarbonate for generating）, the present invention take soda and
Sodium bicarbonate compounding controls the rate of release of sweat gas, achieves unexpected effect.
In addition when powder granularity is chosen, corn starch, Semen sojae atricolor powder, the glutinous rice flour of 50-400 mesh is screened, find powder body
The too small cake that can cause to produce of particle diameter is partially hard, without loose sense；The excessive mixing being unfavorable in manufacturing process of diameter of particle
And fermentation, produce the taste uniformity it is poor, impact cake edible experience.
Comparative example 1
Compared with Example 1, except without fresh pectin extraction thing, remaining raw material and preparation method are with embodiment 1.
The cake that embodiment 1 and comparative example 1 are prepared, temperature is down to after room temperature and is placed in 25-30 DEG C, RH=60-70% after coming out of the stove
Place under environment, test its soft degree：
Test result indicate that, after 5 days cake had both been completely dried cake prepared by comparative example 1, was scattered very during eating
Many cake chips；
Cake prepared by embodiment 1 is still more soft after placing one week, is scattered without cake chip during eating.
Although embodiments of the present invention are described in detail, it should be understood that, without departing from the present invention's
In the case of spirit and scope, embodiments of the present invention can be made with various changes, replace and change.
Claims (8)
1. a kind of method that pectin extraction thing prepares cake, comprises the following steps：
Take the weight portion of Fresh Egg 60 to smash, the corn starch, the Semen sojae atricolor powder of 20 weight portions, 30 weight portion Oryza glutinosa with 20 weight portions
Powder, 2 weight portion white sugars, the mixing of 7 weight portion Oleum Arachidis hypogaeae semen, be subsequently adding the soda of 150 weight portions and sodium bicarbonate group into it is water-soluble
Liquid is stirred mixing at 40 DEG C, stands 1-2 hours, carries out mixing 3-4 hours again；
To step 1）It is middle to add the fresh weight portion of pectin extraction thing 15；Then carry out being sufficiently mixed fermentation 8-16 hours；
It is then placed in being toasted in mould, cooling, the demoulding obtain cake.
2. fresh pectin extraction thing described in is the pectin that citrus peel residue, Fericarpium Citri Limoniae slag and apple peel are extracted.
3. method according to claim 1, it is characterised in that：The extraction process of the fresh pectin extraction thing includes following
Step：
Take and take air-flow to smash into particle diameter after citrus peel residue, Fericarpium Citri Limoniae slag and apple peel mixture are air-dried for below 2-5 microns
Particulate matter；
1 weight portion particulate matter is added into the saline solution of 20 weight portions, 2-5 DEG C of immersion 10-24 hour, then rapid filtration
Obtain filter cake and brine filtrate；
The isopyknic pH of filter cake brine filtrate is that 6.0 aqueous ascorbic acid soaks 10-24 hours, Ran Houxun at 2-5 DEG C
Speed filters to obtain filter cake and acid solution；
Brine filtrate and acid solution are mixed, ultrasonic extraction 5-6 hours are carried out at 10-20 DEG C；
Then centrifugal filtration, filter cake purification water washing are carried out, filter cake is extruded to after flowing out without filtrate and obtains the new of pH=4.5-5.0
Fresh fruit glue extract.
4. method according to claim 1, it is characterised in that：Step 5）Carry out centrifugal filtration, filter cake purification water washing
Electrical conductivity to filtrate is 20-50 μ s/cm.
5. method according to claim 1, it is characterised in that：The soda and sodium bicarbonate group into aqueous solution middle soda and
The percentage by weight of sodium bicarbonate is 2-5%.
6. method according to claim 1, it is characterised in that：The soda and sodium bicarbonate group into aqueous solution middle soda with
The mol ratio of sodium bicarbonate is 1:2-5.
7. method according to claim 1, it is characterised in that：It is described fry for drying for glutinous rice flour after glutinous rice flour.
8. method according to claim 1, it is characterised in that：The corn starch, Semen sojae atricolor powder, the granularity of glutinous rice flour exist
Between 100-200 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710116126.9A CN106665745A (en) | 2017-03-01 | 2017-03-01 | Method for preparing pastries by pectin extract |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710116126.9A CN106665745A (en) | 2017-03-01 | 2017-03-01 | Method for preparing pastries by pectin extract |
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| CN106665745A true CN106665745A (en) | 2017-05-17 |
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| CN201710116126.9A Pending CN106665745A (en) | 2017-03-01 | 2017-03-01 | Method for preparing pastries by pectin extract |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108124931A (en) * | 2017-12-19 | 2018-06-08 | 上海海洋大学 | A kind of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste class snack food of the powder containing bamboo shoots and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347139A (en) * | 2008-09-04 | 2009-01-21 | 上海瑞莱新侨食品有限公司 | Cream cake containing probiotics and preparing technique thereof |
| CN102613274A (en) * | 2012-04-18 | 2012-08-01 | 雷振山 | Red-date taste sesame seed cake and production method thereof |
-
2017
- 2017-03-01 CN CN201710116126.9A patent/CN106665745A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347139A (en) * | 2008-09-04 | 2009-01-21 | 上海瑞莱新侨食品有限公司 | Cream cake containing probiotics and preparing technique thereof |
| CN102613274A (en) * | 2012-04-18 | 2012-08-01 | 雷振山 | Red-date taste sesame seed cake and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 策烈维提诺夫: "果胶工业生产", 《新鲜果蔬化学和商品学 上 果蔬化学增订版》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108124931A (en) * | 2017-12-19 | 2018-06-08 | 上海海洋大学 | A kind of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste class snack food of the powder containing bamboo shoots and preparation method thereof |
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Application publication date: 20170517 |
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