CN107467140A - A kind of cake prepared using Chinese chestnut resistant starch - Google Patents
A kind of cake prepared using Chinese chestnut resistant starch Download PDFInfo
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- CN107467140A CN107467140A CN201710609756.XA CN201710609756A CN107467140A CN 107467140 A CN107467140 A CN 107467140A CN 201710609756 A CN201710609756 A CN 201710609756A CN 107467140 A CN107467140 A CN 107467140A
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- chinese chestnut
- resistant starch
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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
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- 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
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
It is a kind of using Chinese chestnut resistant starch prepare cake, it is characterised in that fresh Chinese chestnut is shelled first, cut into slices, is beaten, is sieved, filter residue extrusion process, filtrate centrifugation, freeze-drying, obtain Chinese chestnut Crude starch；Then Chinese chestnut Crude starch is digested through Pullulanase and alpha amylase respectively, ultrasonic vibration, high temperature high pressure process, centrifugation, freeze-drying, obtains Chinese chestnut resistant starch；Finally using wheat flour and Chinese chestnut resistant starch as major ingredient, be aided with yolk powder, white granulated sugar, water and other auxiliary materials, through slurrying, injection molding, freezing, baking, decoration and packaging, obtain a kind of cake prepared using Chinese chestnut resistant starch.The cake of the present invention, exquisite appearance, quality are soft, sweet and delicious, suitable for people of all ages, not only have higher nutritive value, and be suitable for the special populations such as overweight people, diabetes and eat.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of cake prepared using Chinese chestnut resistant starch.
Background technology
Resistant starch is a kind of food additives with excellent physiological function and unique processing characteristics.Increasingly emphasizing by force
Change dietary fiber today, resistant starch with delicate mouthfeel, retention ability is low, color is white, mouthfeel is light the advantages of turn into dietary fiber
Best substitute, the denseness of food can be increased, reduce expansion, improve fragility.After resistant starch is as starch gelatinization, aging
Product, nontoxic, natural pure, safe, wide material sources.Resistant starch has gentle retention ability, improvement fragility, thickening
Etc. function, can be applied in the numerous foods such as fruit juice, beverage, health food.
The content of the invention
It is an object of the invention to provide a kind of cake prepared using Chinese chestnut resistant starch of unique flavor.
In order to realize above-mentioned purpose, the technical solution adopted by the present invention is：
A kind of cake prepared using Chinese chestnut resistant starch, it is characterised in that fresh Chinese chestnut is shelled first, cut into slices, is beaten, mistake
Sieve, filter residue extrusion process, filtrate centrifugation, freeze-drying, obtain Chinese chestnut Crude starch；Then by Chinese chestnut Crude starch respectively through Propiram
Enzyme and enzymolyzing alpha-amylase, ultrasonic vibration, high temperature high pressure process, centrifugation, freeze-drying, obtain Chinese chestnut resistant starch；Finally with
Wheat flour and Chinese chestnut resistant starch are major ingredient, are aided with yolk powder, white granulated sugar, water and other auxiliary materials, through slurrying, injection molding, freezing, baking
Roasting, decoration and packaging, obtain a kind of cake prepared using Chinese chestnut resistant starch.
The described cake prepared using Chinese chestnut resistant starch, it is characterised in that it is prepared by following steps：
（1）Fresh Chinese chestnut is shelled, removes scarlet, is cut into the thick thin slices of 1-2mm；Chinese chestnut piece is added to the hydrogen-oxygen of 4-5 times of parts by weight
Change in sodium water solution, be transferred in beater and be beaten 30-40min, cross 60-80 mesh sieves, obtain filter residue a and filtrate；By filtrate again
150-200 mesh sieves are crossed, obtain filtrate a and filter residue b；Filter residue a and filter residue b is merged, is added to the hydroxide of 2-3 times times of parts by weight
In sodium water solution, it is placed in extruder, extrudes 40-50min, crosses 150-200 mesh sieves, obtain filtrate b；Merging filtrate a and filtrate
B, 20-24h is stood, centrifugation, supernatant is removed, centrifugation thing freeze-drying, attrition grinding, crosses 150-200 mesh sieves, it is thick to obtain Chinese chestnut
Starch；
（2）Chinese chestnut Crude starch is added in the deionized water of 3-4 times of parts by weight, the pH that citric acid solution regulation system is added dropwise is
6-6.5, the Pullulanase of 0.0015-0.002 times of parts by weight is added, is placed in 55-60 DEG C of thermostat water bath, temperature constant magnetic stirring
20-30min is digested, the alpha-amylase of 0.002-0.003 times of parts by weight is added, stirring and dissolving, raises temperature to 85-95 DEG C, after
Continuous magnetic agitation enzymolysis 30-40min, reduces temperature to 55-60 DEG C, ultrasonic vibration 50-60min, is transferred in pressure cooker, 110-
120 DEG C of HIGH PRESSURE TREATMENT 30-40min, temperature is reduced to room temperature, is placed in 0-5 DEG C of refrigerator and stands 20-24h, centrifuge, in removal
Clear liquid, freeze-drying, obtains Chinese chestnut resistant starch；
（3）By wheat flour, Chinese chestnut resistant starch, yolk powder, white granulated sugar, glucono-δ-lactone, ascorbyl palmitate,
Potassium sorbate is with 1：0.18-0.2：0.2-0.22：0.1-0.12：0.05-0.06：0.04-0.05：0.04-0.045 mass ratio
It is well mixed, water and maize germ oil are added, is added in a mixing bowl, after being mixed slowly uniformly with 200-300r/min speed,
With 400-500r/min speed moderate-speed mixer 4-5min, cake slurry is obtained；
（4）Cake slurry is injected in grilled mold rapidly with piping bag, is positioned over 4-5 DEG C of temperature, humidity is cold in 70-75% environment
Hide 60-80min；The oven for baking being preheated is placed in, temperature is 180-220 DEG C, and baking box inner face fire is consistent with bottom temperature, dries
Roasting time 10-15min, to cake surface in golden yellow, less than 35 DEG C are naturally cooled to, the designated port among cake, coats strawberry
Last layer sesame is spread on jam, surface, is packed and is sealed, and is placed in ventilation and is stored at room temperature.
The preparation method of the described cake prepared using Chinese chestnut resistant starch, it is characterised in that step（1）Middle hydroxide
Sodium water solution is 3-5% sodium hydrate aqueous solution.
The preparation method of the described cake prepared using Chinese chestnut resistant starch, it is characterised in that step（2）Middle citric acid
The concentration of solution is 0.4-0.5mol/L.
The preparation method of the described cake prepared using Chinese chestnut resistant starch, it is characterised in that step（3）Middle wheat
The mass ratio of powder, water and maize germ oil is 1：0.6-0.7：0.08-0.1.
By above-mentioned technical scheme, the beneficial effects of the invention are as follows：
The present invention fresh Chinese chestnut is shelled, cut into slices, is beaten, is sieved, filter residue extrusion process, filtrate centrifugation, freeze-drying, obtain Chinese chestnut
Crude starch；Then by Chinese chestnut Crude starch respectively through Pullulanase and enzymolyzing alpha-amylase, ultrasonic vibration, high temperature high pressure process, from
The heart, freeze-drying, obtain Chinese chestnut resistant starch；Resistant starch has excellent physiological function and unique processing characteristics, and the present invention will
Chinese chestnut resistant starch is added in cake, on the one hand can be increased cake outward appearance and be improved mouthfeel, can delay the aging of flour,
Extend cake freshness date so that the quality of cake is very significantly improved and improved, and on the other hand, can play prevention disease and guarantor
Strong effect.The cake of the present invention, exquisite appearance, quality are soft, sweet and delicious, suitable for people of all ages, not only have higher nutrition
Value, and be suitable for the special populations such as overweight people, diabetes and eat.
Embodiment
The cake prepared using Chinese chestnut resistant starch of the present embodiment, it is prepared by following steps：
（1）Fresh Chinese chestnut is shelled, removes scarlet, is cut into the thick thin slices of 2mm；Chinese chestnut piece is added to the sodium hydroxide of 5 times of parts by weight
In the aqueous solution, it is transferred in beater and is beaten 40min, crosses 80 mesh sieves, obtain filter residue a and filtrate；By filtrate after 200 mesh sieves,
Obtain filtrate a and filter residue b；Filter residue a and filter residue b is merged, is added in the sodium hydrate aqueous solution of 3 times of times of parts by weight, is placed in
In extruder, 50min is extruded, 200 mesh sieves is crossed, obtains filtrate b；Merging filtrate a and filtrate b, 24h is stood, centrifugation, removes supernatant
Liquid, centrifugation thing freeze-drying, attrition grinding, crosses 200 mesh sieves, obtains Chinese chestnut Crude starch；
（2）Chinese chestnut Crude starch is added in the deionized water of 4 times of parts by weight, the pH that citric acid solution regulation system is added dropwise is
6.5, the Pullulanase of 0.002 times of parts by weight is added, is placed in 60 DEG C of thermostat water baths, temperature constant magnetic stirring enzymolysis 30min, is added
Enter the alpha-amylase of 0.003 times of parts by weight, stirring and dissolving, rise temperature continues magnetic agitation enzymolysis 40min, reduced to 90 DEG C
Temperature ultrasonic vibration 60min, is transferred in pressure cooker to 60 DEG C, 120 DEG C of HIGH PRESSURE TREATMENT 40min, is reduced temperature to room temperature, is put
24h is stood in 5 DEG C of refrigerator, is centrifuged, supernatant is removed, freeze-drying, obtains Chinese chestnut resistant starch；
（3）By wheat flour, Chinese chestnut resistant starch, yolk powder, white granulated sugar, glucono-δ-lactone, ascorbyl palmitate,
Potassium sorbate is with 1：0.2：0.22：0.12：0.06：0.05：0.045 mass ratio is well mixed, and adds water and maize germ oil,
Add in a mixing bowl, after being mixed slowly uniformly with 300r/min speed, with 500r/min speed moderate-speed mixer 5min, obtain
Cake slurry；
（4）Cake slurry is injected in grilled mold rapidly with piping bag, is positioned over 5 DEG C of temperature, humidity is to be refrigerated in 75% environment
60min；The oven for baking being preheated is placed in, temperature is 200 DEG C, baking box inner face fire, baking time consistent with bottom temperature
12min, to cake surface in golden yellow, less than 35 DEG C are naturally cooled to, the designated port among cake, coats strawberry jam, surface
Last layer sesame is spread, packs and seals, ventilation is placed in and stores at room temperature.
The step of the present embodiment（1）Middle sodium hydrate aqueous solution is 5% sodium hydrate aqueous solution.
The step of the present embodiment（2）The concentration of middle citric acid solution is 0.5mol/L.
The step of the present embodiment（3）The mass ratio of middle wheat flour, water and maize germ oil is 1：0.6：0.1.
Claims (5)
1. a kind of cake prepared using Chinese chestnut resistant starch, it is characterised in that fresh Chinese chestnut is shelled first, cut into slices, is beaten, mistake
Sieve, filter residue extrusion process, filtrate centrifugation, freeze-drying, obtain Chinese chestnut Crude starch；Then by Chinese chestnut Crude starch respectively through Propiram
Enzyme and enzymolyzing alpha-amylase, ultrasonic vibration, high temperature high pressure process, centrifugation, freeze-drying, obtain Chinese chestnut resistant starch；Finally with
Wheat flour and Chinese chestnut resistant starch are major ingredient, are aided with yolk powder, white granulated sugar, water and other auxiliary materials, through slurrying, injection molding, freezing, baking
Roasting, decoration and packaging, obtain a kind of cake prepared using Chinese chestnut resistant starch.
2. the cake prepared using Chinese chestnut resistant starch according to claims 1, it is characterised in that it is by following steps
It is prepared：
（1）Fresh Chinese chestnut is shelled, removes scarlet, is cut into the thick thin slices of 1-2mm；Chinese chestnut piece is added to the hydrogen-oxygen of 4-5 times of parts by weight
Change in sodium water solution, be transferred in beater and be beaten 30-40min, cross 60-80 mesh sieves, obtain filter residue a and filtrate；By filtrate again
150-200 mesh sieves are crossed, obtain filtrate a and filter residue b；Filter residue a and filter residue b is merged, is added to the hydroxide of 2-3 times times of parts by weight
In sodium water solution, it is placed in extruder, extrudes 40-50min, crosses 150-200 mesh sieves, obtain filtrate b；Merging filtrate a and filtrate
B, 20-24h is stood, centrifugation, supernatant is removed, centrifugation thing freeze-drying, attrition grinding, crosses 150-200 mesh sieves, it is thick to obtain Chinese chestnut
Starch；
（2）Chinese chestnut Crude starch is added in the deionized water of 3-4 times of parts by weight, the pH that citric acid solution regulation system is added dropwise is
6-6.5, the Pullulanase of 0.0015-0.002 times of parts by weight is added, is placed in 55-60 DEG C of thermostat water bath, temperature constant magnetic stirring
20-30min is digested, the alpha-amylase of 0.002-0.003 times of parts by weight is added, stirring and dissolving, raises temperature to 85-95 DEG C, after
Continuous magnetic agitation enzymolysis 30-40min, reduces temperature to 55-60 DEG C, ultrasonic vibration 50-60min, is transferred in pressure cooker, 110-
120 DEG C of HIGH PRESSURE TREATMENT 30-40min, temperature is reduced to room temperature, is placed in 0-5 DEG C of refrigerator and stands 20-24h, centrifuge, in removal
Clear liquid, freeze-drying, obtains Chinese chestnut resistant starch；
（3）By wheat flour, Chinese chestnut resistant starch, yolk powder, white granulated sugar, glucono-δ-lactone, ascorbyl palmitate,
Potassium sorbate is with 1：0.18-0.2：0.2-0.22：0.1-0.12：0.05-0.06：0.04-0.05：0.04-0.045 mass ratio
It is well mixed, water and maize germ oil are added, is added in a mixing bowl, after being mixed slowly uniformly with 200-300r/min speed,
With 400-500r/min speed moderate-speed mixer 4-5min, cake slurry is obtained；
（4）Cake slurry is injected in grilled mold rapidly with piping bag, is positioned over 4-5 DEG C of temperature, humidity is cold in 70-75% environment
Hide 60-80min；The oven for baking being preheated is placed in, temperature is 180-220 DEG C, and baking box inner face fire is consistent with bottom temperature, dries
Roasting time 10-15min, to cake surface in golden yellow, less than 35 DEG C are naturally cooled to, the designated port among cake, coats strawberry
Last layer sesame is spread on jam, surface, is packed and is sealed, and is placed in ventilation and is stored at room temperature.
3. the preparation method of the cake prepared using Chinese chestnut resistant starch according to claims 2, it is characterised in that step
Suddenly（1）Middle sodium hydrate aqueous solution is 3-5% sodium hydrate aqueous solution.
4. the preparation method of the cake prepared using Chinese chestnut resistant starch according to claims 2, it is characterised in that step
Suddenly（2）The concentration of middle citric acid solution is 0.4-0.5mol/L.
5. the preparation method of the cake prepared using Chinese chestnut resistant starch according to claims 2, it is characterised in that step
Suddenly（3）The mass ratio of middle wheat flour, water and maize germ oil is 1：0.6-0.7：0.08-0.1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710609756.XA CN107467140A (en) | 2017-07-25 | 2017-07-25 | A kind of cake prepared using Chinese chestnut resistant starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710609756.XA CN107467140A (en) | 2017-07-25 | 2017-07-25 | A kind of cake prepared using Chinese chestnut resistant starch |
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| Publication Number | Publication Date |
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| CN107467140A true CN107467140A (en) | 2017-12-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710609756.XA Pending CN107467140A (en) | 2017-07-25 | 2017-07-25 | A kind of cake prepared using Chinese chestnut resistant starch |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868701A (en) * | 2021-02-24 | 2021-06-01 | 江南大学 | Resistant starch cake containing konjac flour and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255883A (en) * | 2014-10-08 | 2015-01-07 | 陆建益 | Health protection cake capable of adjusting blood glucose and blood fat and production method thereof |
| CN104738116A (en) * | 2015-04-24 | 2015-07-01 | 信阳农林学院 | Chinese chestnut cake preblend powder, Chinese chestnut cake and preparation method |
| CN105265534A (en) * | 2015-09-14 | 2016-01-27 | 胡积松 | Production process of cake |
| CN105981781A (en) * | 2016-01-07 | 2016-10-05 | 陆开云 | Stomach-nourishing intestine-lubricating healthcare cake |
| CN106387815A (en) * | 2016-09-18 | 2017-02-15 | 河南省农业科学院 | Method for preparing ready-to-eat instant Chinese chestnut powder through biological enzymolysis |
-
2017
- 2017-07-25 CN CN201710609756.XA patent/CN107467140A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255883A (en) * | 2014-10-08 | 2015-01-07 | 陆建益 | Health protection cake capable of adjusting blood glucose and blood fat and production method thereof |
| CN104738116A (en) * | 2015-04-24 | 2015-07-01 | 信阳农林学院 | Chinese chestnut cake preblend powder, Chinese chestnut cake and preparation method |
| CN105265534A (en) * | 2015-09-14 | 2016-01-27 | 胡积松 | Production process of cake |
| CN105981781A (en) * | 2016-01-07 | 2016-10-05 | 陆开云 | Stomach-nourishing intestine-lubricating healthcare cake |
| CN106387815A (en) * | 2016-09-18 | 2017-02-15 | 河南省农业科学院 | Method for preparing ready-to-eat instant Chinese chestnut powder through biological enzymolysis |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868701A (en) * | 2021-02-24 | 2021-06-01 | 江南大学 | Resistant starch cake containing konjac flour and preparation method thereof |
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Application publication date: 20171215 |
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