CN107296073A - A kind of preparation method for extruding cake and extruding cake - Google Patents
A kind of preparation method for extruding cake and extruding cake Download PDFInfo
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- CN107296073A CN107296073A CN201710685181.XA CN201710685181A CN107296073A CN 107296073 A CN107296073 A CN 107296073A CN 201710685181 A CN201710685181 A CN 201710685181A CN 107296073 A CN107296073 A CN 107296073A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B7/00—Baking plants
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
- A21C11/103—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus having multiple cutting elements slidably or rotably mounted in a diaphragm-like arrangement
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
- A21C11/20—Extruding machines with worms
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
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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
- A21D2/186—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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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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Abstract
A kind of preparation method for extruding cake and extruding cake, the raw material that extruding cake includes following quality component is constituted：800~1000g of wheat flour or mung bean flour；Cream or shortening 250g；Granulated sugar or sugar alcohol 150g~200g；0~600g of egg；0~200g of soyabean protein powder；Amylose 100g~300g.After the present invention is by raw material is size-reduced, damping, mixing etc. pre-process, according to different wheat flours or the composition of mung bean flour, adjust the ratio between amylose, albumen powder, grease and sugar, moisture before and after strict control amylose content, protein content and extruding, the physical treatment such as mixed, extruded, being sheared, being shaped by cooking extrusion, in extrusion process and extrusion moment each material carries out systematism restructuring, being formed has that structural state is in good taste, absorption easy to digest shaping cake.The present invention has the characteristics of product is homogeneous, systematism level is high, production capacity is big.
Description
Technical field
The present invention relates to a kind of preparation method for extruding cake and extruding cake, belong to food processing field.
Background technology
Cake is, for primary raw material, to be equipped with various auxiliary materials, fillings and tune with flour or ground rice, sugar, grease, egg, dairy products etc.
Taste substance, is just made type；Then it is processed into again through the mode such as steaming, roasting, fried, stir-fry.
The numerous in variety of cake, fancy are various；Moon cake and cake, crisp short cakes with sesame etc. belong to cake.The system of cake in traditional mode of production
Making technique includes the process such as batch mixing and face, fermentation, heating (baking), seasoning, and each link is often carried out separately, technique rank
Connect and there is problem, be difficult to realize continuous production.
Raising agent such as sodium bicarbonate, or dusty yeast are generally added in traditional millet cake, is produced during fermentation and heating
Great amount of carbon dioxide gas, these carbon dioxides are distributed in the gluten of dough, make gluten become as it is spongy it is porous
Loosening body.
And extrude cake and be not required to add any raising agent, using pure Physical Processing mode, using in material in extrusion process
Rapid vaporization in portion's moisture short time, fibrous matter is intermolecular and intramolecular space structure expansion deformation, and in extrusion bulking machine
The moment of outlet, material structure changes, and forms natural loose porous state, it is possible to by adjusting squeezing parameter control
Product puffed degree.
The equipment that extruding cake is generally used is twin-screw.High temperature, high pressure, high shear during twin-screw extruder are made
With making the molecular structure of protein occur stretching, extension, restructuring, intermolecular hydrogen bonding, disulfide bond portion fractures cause protein denaturation, disappeared
Rate is significantly improved；The tertiary structure of protein is destroyed simultaneously, forms relatively linear Harmonic Protein Molecular Chains, these phases
To linear strand at certain temperature and moisture, become more free, so as to be easier to occur to orient to tie again
Close, form certain organized structures.
Twin-screw extruder can make the starch in flour or ground rice issue raw gelatinization compared with low moisture, and water imbibition increase increases
The strong effect with enzyme, it is more easy to digest, it is not likely to produce " retrogradation " phenomenon, soft texture.Foodstuff extrusion machine is described as high temperature, short time
Bioreactor, it has the food material or product for a variety of food materials being changed into modification, its main feature
Have：1. operate continuously, production is efficient；2. energy consumption is low；3. the novel texture of raw-food material and local flavor are assigned so that product and crowd are not
Together.The higher nutrition of product, more preferable mouthfeel can be assigned by cooking extrusion, makes product be more conducive to be esthetically acceptable to the consumers；Simultaneously
The commodity price phase can be extended, the morphological character of improvement product, mouthfeel, quality can more remove ANFs.
At present, Twin-Screw Extrusion Technology is mainly used in breakfast cereal, snack food and leisure in food industry
Food, alimentary pastes food, instant powder based food, converted starch, histone, caseinate, dietary fiber etc., and utilize
Twin-Screw Extrusion Technology applies the systematism shaping with traditional cake to have not been reported.This patent is using cooking extrusion technology come group
Knitting recombining tradition cake, after raw material is crushed and is mixed, once completes knead, cure, crushing, killing in cooking extrusion
The techniques such as bacterium, shaping, are made dilated product, can list marketing after baked, fried as needed, drying, seasoning.Only need letter
Single more mold exchange, just can easily change shape of product.Compared with traditional processing technology, extrusion cooking is significantly improved
The moulding process of traditional cake, shortens technical process, can realize the continuous production of pastry product, promote traditional food
Product industrialization development.
The content of the invention
The purpose of the present invention aims to provide one kind, and operation is simple, product is homogeneous, systematism level is high, production energy
Power is big, structural state is in good taste, the preparation method for extruding cake and extruding cake of absorption easy to digest, to overcome in the prior art
Weak point.
A kind of shaping cake designed by this purpose, it is characterized in that the composition of the raw material including following quality component：
Further, the mass content of the grease in the raw material accounts for the 10~15% of material quality.
Further, the sugared mass content in the raw material is accounting for the 10%~15% of material quality.
Further, the mass content of the albumen in the raw material accounts for the 15%~40% of material quality.
Further, the 15% of the total starch mass content that the mass content of the amylose in the raw material is accounted in raw material~
25%.
A kind of preparation method for extruding cake, it is characterized in that comprising the following steps：
Step one, the preparation of raw material：Selection commercially available wheat flour or mung bean flour, cross 100 mesh sieves standby；
Step 2, mixing：By wheat flour or mung bean flour, cream or shortening, granulated sugar or sugar alcohol, egg, soyabean protein powder,
And amylose example in mass ratio puts into stir mixing machine and obtains mixture after well mixed；
Step 3, damping：It is mixture gross mass 30~40% to adjust the moisture content mass content in mixture；
Step 4, extrusion forming：Mixture is sent into the first twin (double) screw extruder extrusion forming；
The feed worm rotating speed of the first twin (double) screw extruder is set between 120~140rPm, the first twin-screw of setting is squeezed
The extrusion temperature that each section of press：First paragraph is between 40 DEG C~70 DEG C, second segment between 70 DEG C~100 DEG C, the 3rd section 100
DEG C~120 DEG C between, control the first twin (double) screw extruder die pressure be 1Mpa；
Step 5, cools down rewetting：Material after first twin (double) screw extruder is discharged sends into rapidly spray cooling tower, cools down
Preliminary finished product is obtained after solid；
Step 6, cutting：Preliminary finished product is sent into the second twin (double) screw extruder, the cutting knife of the second twin (double) screw extruder is adjusted
Rotating speed, preliminary finished product obtains strip or the semi-finished product of sheet through the second twin (double) screw extruder extrusion molding；
Step 7, is baked or fried：Semi-finished product are baked into 10~25min or at 300~400 DEG C at 180~220 DEG C
Finished product is obtained after fried 3~5min；
Step 8, packaging：Finished product after baking or be fried is cooled to normal temperature, independent packaging shaping.
The step 2, cream or shortening are to be added to spray pattern in stir mixing machine.
The step 3, damping is to spray to add water in stir mixing machine, and the rotating speed of stir mixing machine is 3.5 revolutions per seconds,
Even mixing time is after 6 minutes, stirring charging immediately.
The step 5, cooling rewetting refers to that the material after extrusion forming discharging quickly enters spray cooling tower, and material exists
The same absorption moisture content of cooling, the moisture content mass content that the temperature of material is down in less than 30 DEG C, preliminary finished product reaches preliminary finished product
The 40%~50% of quality.
The present invention mixes raw material by a certain percentage, the physics such as is mixed, extruded, sheared, shaped by cooking extrusion
Processing, adjusts in the ratio and technological parameter of each component, extrusion process and generates starch-protein-lipid polymer, make after processing
Product systematism level it is high, rich in certain elasticity and toughness, be adapted to serialization industrialized production.The present invention is straight in raw material increase
Chain starch, is easy for obtaining preferable molding effect in extrusion process.
The present invention texturizes the traditional cake of recombining using twin-screw extrusion cooking technology, crushes and mixes in raw material
Afterwards, the technique such as mixing, curing, broken, sterilization, shaping is once completed in extrusion cooking, in moisture, pressure, temperature and machinery
Under the collective effect of shearing force complete plasticizing and curing process, then through it is fried or bake wait operate after can list marketing.
The present invention be by after the pretreatments such as food material is size-reduced, damping, mixing, according to wheat flour or mung bean meal component,
The ratio between amylose, albumen powder, grease and sugar is adjusted, amylose content, protein content and extruding is strictly controlled
Front and rear moisture, the physical treatment such as is mixed, is extruded, being sheared, being shaped by cooking extrusion, in extrusion process and is extruded
Moment, each material carried out systematism restructuring, the shaping cake with definite shape and structural state was formed, while in extrusion process
In realize sterilization, systematism restructuring, the equivalent step of shaping and carry out.The shaping cake that the present invention is obtained and tradition shaping cake phase
Than, can continuous production, with production efficiency is high, product organized structures are good, bubble uniform, smooth in appearance, compact structure,
The characteristics of stay in grade, high digestibility.
Embodiment
With reference to embodiment, the invention will be further described.
First embodiment
One kind extruding cake, includes the raw material composition of following quality component：
The mass content of grease in the raw material accounts for the 10~15% of material quality.
Sugared mass content in the raw material is accounting for the 10%~15% of material quality.
The mass content of albumen in the raw material accounts for the 15%~40% of material quality.
The 15%~25% of the total starch mass content that the mass content of amylose in the raw material is accounted in raw material.
A kind of preparation method for extruding cake, comprises the following steps：
Step one, the preparation of raw material：Selection commercially available wheat flour or mung bean flour, cross 100 mesh sieves standby；
Step 2, mixing：By wheat flour or mung bean flour, cream or shortening, granulated sugar or sugar alcohol, egg, soyabean protein powder,
And amylose example in mass ratio puts into stir mixing machine and obtains mixture after well mixed；
Step 3, damping：It is mixture gross mass 30~40% to adjust the moisture content mass content in mixture；
Step 4, extrusion forming：Mixture is sent into the first twin (double) screw extruder extrusion forming；
The feed worm rotating speed of the first twin (double) screw extruder is set between 120~140rPm, the first twin-screw of setting is squeezed
The extrusion temperature that each section of press：First paragraph is between 40 DEG C~70 DEG C, second segment between 70 DEG C~100 DEG C, the 3rd section 100
DEG C~120 DEG C between, control the first twin (double) screw extruder die pressure be 1Mpa；
Step 5, cools down rewetting：Material after first twin (double) screw extruder is discharged sends into rapidly spray cooling tower, cools down
Preliminary finished product is obtained after solid；
Step 6, cutting：Preliminary finished product is sent into the second twin (double) screw extruder, the cutting knife of the second twin (double) screw extruder is adjusted
Rotating speed, preliminary finished product obtains strip or the semi-finished product of sheet through the second twin (double) screw extruder extrusion molding；
Step 7, is baked or fried：Semi-finished product are baked into 10~25min or at 300~400 DEG C at 180~220 DEG C
Finished product is obtained after fried 3~5min；
Step 8, packaging：Finished product after baking or be fried is cooled to normal temperature, independent packaging shaping.
The step 2, cream or shortening are to be added to spray pattern in stir mixing machine.
The step 3, damping is to spray to add water in stir mixing machine, and the rotating speed of stir mixing machine is 3.5 revolutions per seconds,
Even mixing time is after 6 minutes, stirring charging immediately.
The step 5, cooling rewetting refers to that the material after extrusion forming discharging quickly enters spray cooling tower, and material exists
The same absorption moisture content of cooling, the moisture content mass content that the temperature of material is down in less than 30 DEG C, preliminary finished product reaches preliminary finished product
The 40%~50% of quality.
In the present embodiment, it is specifically described with extruding mung bean cake.
Step one, the preparation of raw material：The commercially available fresh mung bean of selection is milled after rudiment, fixing, drying, crosses 100 mesh sieves
It is standby.Or, commercially available fresh mung bean flour is selected, 100 mesh sieves are crossed standby.
Step 2, mixing：Mung bean flour 800g, amylose 200g, shortening 250g, granulated sugar 200g and 10, egg are mixed
Mixture is obtained after closing uniformly；
The mass content of grease in the raw material accounts for the 13.16% of material quality；Sugared quality in the raw material contains
Amount is accounting for the 10.53% of material quality；The mass content of albumen in the raw material accounts for the 36.84% of material quality；The original
The 24.39% of the total starch mass content that the mass content of amylose in material is accounted in raw material.
Step 3, damping：Kept the skin wet into mixture, the moisture content mass content in regulation mixture is the total matter of mixture
The 35% of amount.
Step 4, extrusion forming：Mixture is sent into the first twin (double) screw extruder extrusion forming；
The feed worm rotating speed of the first twin (double) screw extruder is set between 120~140rPm, the first twin-screw of setting is squeezed
The extrusion temperature that each section of press：First paragraph is between 40 DEG C~70 DEG C, second segment between 70 DEG C~100 DEG C, the 3rd section 100
DEG C~120 DEG C between, control the first twin (double) screw extruder die pressure be 1Mpa.
Step 5, cools down rewetting：Material after first twin (double) screw extruder is discharged sends into rapidly spray cooling tower, cools down
Preliminary finished product is obtained after solid.
Step 6, cutting：, the cutter rotating velocity of the second twin (double) screw extruder is adjusted first, then by preliminary finished product feeding the
The preliminary finished product of two twin (double) screw extruders obtains strip or the semi-finished product of sheet through the second twin (double) screw extruder extrusion molding.
Step 7, is baked or fried：Finished product is obtained after semi-finished product are baked into 25min at 180 DEG C.
Step 8, packaging：Finished product after baking or be fried is cooled to normal temperature, independent packaging shaping.
Second embodiment
In the present embodiment, it is specifically described with extruding walnut shortbread.
Step one, the preparation of raw material：The commercially available low-gluten wheat flour of selection, crosses 100 mesh sieves standby.
Step 2, mixing：By low-gluten wheat flour 1000g, amylose 200g, soybean protein 300g, shortening 250g, sand
Mixture is obtained after sugared 200g is well mixed.
The mass content of grease in the raw material accounts for the 12.82% of material quality；Sugared quality in the raw material contains
Amount is accounting for the 10.25% of material quality；The mass content of albumen in the raw material accounts for the 19.59% of material quality；The original
The 20.41% of the total starch mass content that the mass content of amylose in material is accounted in raw material.
Step 3, damping：Kept the skin wet into mixture, the moisture content mass content in regulation mixture is the total matter of mixture
The 38% of amount.
Step 4, extrusion forming：Mixture after keeping the skin wet sends into the first twin (double) screw extruder extrusion forming；
The feed worm rotating speed of the first twin (double) screw extruder is set between 120~140rPm, the first twin-screw of setting is squeezed
The extrusion temperature that each section of press：First paragraph is between 40 DEG C~70 DEG C, second segment between 70 DEG C~100 DEG C, the 3rd section 100
DEG C~120 DEG C between, control the first twin (double) screw extruder die pressure be 1Mpa.
Step 5, cools down rewetting：Material after first twin (double) screw extruder is discharged sends into rapidly spray cooling tower, cools down
Preliminary finished product is obtained after solid.
Step 6, cutting：, the cutter rotating velocity of the second twin (double) screw extruder is adjusted first, then by preliminary finished product feeding the
The preliminary finished product of two twin (double) screw extruders obtains the semi-finished product of strip through the second twin (double) screw extruder extrusion molding.
Step 7, is baked or fried：Finished product is obtained after semi-finished product are baked into 15min at 220 DEG C.
Step 8, packaging：Finished product after baking or be fried is cooled to normal temperature, independent packaging shaping.
First embodiment is seen in remaining not described part, repeats no more.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (9)
1. one kind extruding cake, it is characterized in that the composition of the raw material including following quality component：、
2. extruding cake according to claim 1, it is characterized in that the mass content of the grease in the raw material accounts for raw material matter
The 10~15% of amount.
3. extruding cake according to claim 1, it is characterized in that the sugared mass content in the raw material is accounting for raw material matter
The 10%~15% of amount.
4. extruding cake according to claim 1, it is characterized in that the mass content of the albumen in the raw material accounts for raw material matter
The 15%~40% of amount.
5. extruding cake according to claim 1, it is characterized in that the mass content of the amylose in the raw material accounts for original
15%~25% of total starch mass content in material.
6. a kind of preparation method of extruding cake as claimed in claim 1, it is characterized in that comprising the following steps：
Step one, the preparation of raw material：Selection commercially available wheat flour or mung bean flour, cross 100 mesh sieves standby；
Step 2, mixing：By wheat flour or mung bean flour, cream or shortening, granulated sugar or sugar alcohol, egg, soyabean protein powder and
Amylose example in mass ratio puts into stir mixing machine and obtains mixture after well mixed；
Step 3, damping：It is mixture gross mass 30~40% to adjust the moisture content mass content in mixture；
Step 4, extrusion forming：Mixture is sent into the first twin (double) screw extruder extrusion forming；
The feed worm rotating speed of the first twin (double) screw extruder is set between 120~140rPm, the first twin (double) screw extruder is set
Each section of extrusion temperature：First paragraph is between 40 DEG C~70 DEG C, second segment between 70 DEG C~100 DEG C, the 3rd section 100 DEG C~
Between 120 DEG C, the die pressure for controlling the first twin (double) screw extruder is 1Mpa；
Step 5, cools down rewetting：Material after first twin (double) screw extruder is discharged sends into rapidly spray cooling tower, cools down solid
After obtain preliminary finished product；
Step 6, cutting：Preliminary finished product is sent into the second twin (double) screw extruder, the cutting knife of the second twin (double) screw extruder of regulation turns
Speed, preliminary finished product obtains strip or the semi-finished product of sheet through the second twin (double) screw extruder extrusion molding；
Step 7, is baked or fried：By semi-finished product baked at 180~220 DEG C 10~25min or at 300~400 DEG C it is fried
Finished product is obtained after 3~5min；
Step 8, packaging：Finished product after baking or be fried is cooled to normal temperature, independent packaging shaping.
7. the preparation method of extruding cake according to claim 6, it is characterized in that the step 2, cream or shortening are
It is added to spray pattern in stir mixing machine.
8. the preparation method of extruding cake according to claim 6, it is characterized in that the step 3, damping is mixed in stirring
Spraying adds water in material machine, after the rotating speed of stir mixing machine is 3.5 revolutions per seconds, 6 minutes uniform stirring time, stirring charging immediately.
9. the preparation method of extruding cake according to claim 6, it is characterized in that the step 5, cooling rewetting refers to squeeze
Material after molded discharging quickly enters spray cooling tower, and material is in the same absorption moisture content of cooling, and the temperature of material is down to 30
Below DEG C, the moisture content mass content in preliminary finished product reaches the 40%~50% of preliminary final product quality.
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| CN201710685181.XA CN107296073A (en) | 2017-08-11 | 2017-08-11 | A kind of preparation method for extruding cake and extruding cake |
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Cited By (4)
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| CN109090452A (en) * | 2018-08-06 | 2018-12-28 | 武汉轻工大学 | A kind of extruding cake and preparation method thereof adding fermenting wheat bran |
| CN111034898A (en) * | 2019-12-31 | 2020-04-21 | 北京五谷优养科技有限公司 | Non-fried protein crisp chips and production method thereof |
| CN115211450A (en) * | 2022-07-12 | 2022-10-21 | 蔡煜邦 | Processing method of baking energy bar containing lactobacillus |
| CN115553423A (en) * | 2022-09-19 | 2023-01-03 | 安徽佳谷豆智能科技有限公司 | Processing method of novel rice product capable of being fried into crisp skin |
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| CN115211450B (en) * | 2022-07-12 | 2024-02-02 | 蔡煜邦 | Processing method of baking energy bar containing lactic acid bacteria |
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