CN107549255A - Spongecake and its processing method rich in plant polyose - Google Patents
Spongecake and its processing method rich in plant polyose Download PDFInfo
- Publication number
- CN107549255A CN107549255A CN201710966817.8A CN201710966817A CN107549255A CN 107549255 A CN107549255 A CN 107549255A CN 201710966817 A CN201710966817 A CN 201710966817A CN 107549255 A CN107549255 A CN 107549255A
- Authority
- CN
- China
- Prior art keywords
- powder
- cake
- spongecake
- egg
- parts
- 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
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of spongecake rich in plant polyose.The cake includes 120 160 parts of egg, 20 34 parts of white granulated sugar, 10 20 parts of xylo-oligosaccharide, 7 13 parts of FOS by weight, 5 11 parts of cake oil, 40 60 parts of Self- raising flour, 15 parts of mushroom powder, 0.5 1.5 parts of black garlic powder, 13 parts of black fungus powder, 12 parts of jerusalem artichoke powder.By the way that first egg, white granulated sugar, xylo-oligosaccharide, FOS dispensing are mixed in proportion, dismiss, the mixed powder for being pre-mixed and being sieved by Self- raising flour, mushroom powder, black garlic powder, black fungus powder, jerusalem artichoke powder is added in the egg liquid dismissed again, stir, obtain fluffy batter, then injection molding, baking.The present invention adds mushroom powder containing water-soluble plant polysaccharide etc. in cake, improve the quality of cake, improve the content of dietary fiber, keep soft, the elastic and good mouthfeel of cake, delay cake aging, xylo-oligosaccharide and FOS are added in dispensing, keeps cake moisture, mouthfeel is finer and smoother within the shelf-life, texture is good.
Description
Technical field
The present invention relates to the spongecake rich in plant polyose and its processing method, belong to food processing technology field.
Background technology
Cake is the popular instant food of the highest of amount containing egg in baked goods, its aromatic flavour, soft texture, is easily disappeared
Change, be well received by consumers.But cake generally containing fat, containing sugar it is higher, be eaten for a long time and cardio-cerebral diseases be harmful to, and be easy to induce
Children caries.
Plant polyose is glycan of the degree of polymerization caused by plant metabolism more than 10.Research shows that many plants are more
Sugar has bioactivity, can adjust immunologic function, suppress tumour, hypoglycemic, reducing blood lipid, radioresistance, antibacterial, antiviral, guarantor
Protect liver is dirty, anti-aging, so plant polyose is widely used in food processing already.CN201010139259.6 is disclosed
Yam sugar-free sponge cake and its production method, meet diabetes, hyperglycaemia, obesity using nutrition and health care effect of Chinese yam
Deng the needs of special population.
Black garlic, also known as black garlic or fermenting black garlic, it is by the fresh fermented obtained new garlic products of white garlic.It is black
After garlic fermentation, levulan degraded produces fructose, and allicin generation is less, so nothing eats the acid of fresh garlic and unhappy gas raw
Taste, but whiter garlic contains more chemical compositions and trace element, wherein protein, carbohydrate, vitamin for 2 times of white garlic with
On, SOD contents are more than 10 times of white garlic, and polyphenol content is more than 5 times of white garlic, have reducing blood lipid, hypoglycemic, anti-
The function such as oxidation, antitumor.
Mushroom is nutritious, delicious flavour, contains the mineral such as abundant protein, amino acid, multivitamin and calcium, iron
Matter.It is sweet, warm-natured, have wind-evil dispelling and cold-evil expelling, QI invigorating appetizing, relaxing tendons and activating collaterals, it is hypoglycemic the effect of, to treat lumbocrural pain, brothers
Numbness, diabetes, hyperlipidemia, hypertension, vitamin B2The illnesss such as deficiency disease have preferable effect, while can strengthen immunity of organism
Function, appetite is lifted, has aid digestion, improvement sleep, build up health.
Carbohydrate containing 16.6% in the fresh stem tuber of jerusalem artichoke, wherein 78% is fructose oligosaccharides, content of starch is seldom, therefore
Jerusalem artichoke is the food of lower calorific value, can be used as low (nothing) calorie foodstuffs prevention obesity.Blood sugar level is adjusted with jerusalem artichoke, will not
Cause blood glucose big ups and downs, and blood fat can be reduced.Jerusalem artichoke can be improved function of intestinal canal, prevented with bidirectional modulation gut flora
Constipation and diarrhoea, suppress poisonous tunning, protect liver, prevent colon cancer.Often edible jerusalem artichoke can also promote calcium, magnesium,
The absorption of the minerals and vitamins such as iron, pre- anti-caries.
Blackfungus polyhexose remarkably promotes effect to human lymphocyte DNA and ribonucleic acid synthesis, there is drop
Cholesterol, anti-aging, radioresistance, anti-inflammatory, antiulcer, hypoglycemic, antibacterial, anticancer, antimutagenic effect.In addition, black fungus contains
There is the mineral matter such as vitamin K and abundant calcium, magnesium, the normal level of internal clotting factor can be maintained, reduce blood clotting, prevention
The generation of the diseases such as thrombus, play the role of to prevent and treat atherosclerosis and coronary heart disease.The cellulose and one kind enriched in black fungus is special
Different colloid can promote gastrointestinal peristalsis, prevent constipation, can remain in digestion dust, impurity absorption
Excrete.Black fungus also has more significant neutralizing function to the endogenous such as gall stone, kidney stone foreign matter.For eating unintentionally
Under the hair for being difficult to digest, husk, wooden slag, sand, the foreign matter such as metal fillings, black fungus has dissolving to be acted on molten.Black fungus
Also containing anti-tumor active substance multi-sugar alcohol etc., immunity of organisms can be strengthened, improve intestinal flora balance, it is often edible to prevent
Cancer anticancer.The content of iron is extremely abundant in agaric, therefore often eats black fungus energy blood-nourishing and preserve youthful looks, and it is ruddy to make us skin, radiant, and
Hypoferric anemia can be prevented and treated.
The content of the invention
It is an object of the invention to provide the sponge rich in plant polyose that a kind of dietary fibre rich, mouthfeel are more fine and smooth
Cake.
Realize that the technical scheme of the object of the invention is as follows：
Spongecake rich in plant polyose, includes by weight：
Egg 120-160 part white granulated sugar 20-34 parts
Xylo-oligosaccharide 10-20 part FOS 7-13 parts
Cake oil 5-11 part Self- raising flour 40-60 parts
Mushroom powder 1-5 part black garlic powder 0.5-1.5 parts
Black fungus powder 1-3 part jerusalem artichoke powder 1-2 parts.
Percentages based on Self- raising flour are addition.
Preferably, the addition of described mushroom powder is 4~8%, more preferably 6%.
Preferably, the addition of described black garlic powder is 2~3%, more preferably 2%.
Preferably, the addition of described black fungus powder is 2~6%, more preferably 4%.
Preferably, the addition of described jerusalem artichoke powder is 2~4%, more preferably 3%.
Because the sugariness of FOS is the 30% of white granulated sugar, FOS dosage is the 1/ of the white granulated sugar substituted
0.3.The percentage of white granulated sugar during the white sand sugar amount that FOS substitutes is expected for first wife.
Preferably, the white sand sugar amount that described FOS substitutes is 10~15%, more preferably 10%.
Because the sugariness of xylo-oligosaccharide is the 40% of white granulated sugar, xylo-oligosaccharide dosage is the 1/ of the white granulated sugar substituted
0.4.The percentage of white granulated sugar during the white sand sugar amount that xylo-oligosaccharide substitutes is expected for first wife.
Preferably, the white sand sugar amount that described xylo-oligosaccharide substitutes is 20~30%, more preferably 25%.
Preferably, the white sand sugar amount that described xylo-oligosaccharide substitutes is 2 with the white sand sugar amount that FOS substitutes:1.
The processing method that the present invention also provides the above-mentioned spongecake rich in plant polyose, comprises the following steps：
A, egg is dismissed：Egg, white granulated sugar, xylo-oligosaccharide, FOS dispensing are mixed in proportion, beat 15-
20min, first egg is broken up, then carbohydrate is quickly dissolved in egg liquid, and constantly beat and be filled with air, form the foam of egg sugar mixing
Structure, adds cake oil and continues to dismiss, and stops beating when the volume of foaming structure rises to 2-3 times of original volume；
B, breading：Added in the above-mentioned egg liquid dismissed by Self- raising flour, mushroom powder, black garlic powder, black fungus powder, jerusalem artichoke powder
Being pre-mixed and cross the mixed powder of 100-120 mesh sieves, stir, to can't see fecula, obtaining fluffy batter；
C, injection molding：Last layer ready-mixed oil is first applied before injection molding in grilled mold, the demoulding of convenient egg cake slice is fast when die-filling, to prevent
Only batter sinks, and die-filling amount accounts for model volume 2/3-3/4 to prevent that it is excessive that batter is heated；
D, toast：135-145 DEG C of excessive internal heat is set, lower fiery 160-180 DEG C, preheating baking box will install batter to design temperature
Mould be put into baking box, toast 12-16min.
The present invention has advantages below：
(1) mushroom powder containing water-soluble plant polysaccharide, black garlic powder, black fungus powder, jerusalem artichoke powder are added in cake, not only
The quality of cake can be improved, the content of dietary fiber in cake is improved, the soft, elastic and good of cake can also be kept
Mouthfeel, delay cake aging；
(2) cake moisture can be kept by xylo-oligosaccharide and FOS, functional oligose being added in dispensing, guaranteed the quality
Mouthfeel is finer and smoother in phase, texture is good.
Brief description of the drawings
Fig. 1 is for mushroom powder dosage to the influence result figure (a) and mushroom powder dosage of noodle pulp gravity and cake specific volume to moisture
The influence result figure (b) of content and sensory evaluation scores.
Fig. 2 is for black garlic powder dosage to the influence result figure (a) and black garlic powder dosage of noodle pulp gravity and cake specific volume to moisture
The influence result figure (b) of content and sensory evaluation scores.
Fig. 3 is for black fungus powder to the influence result figure (a) and black fungus powder of noodle pulp gravity and cake specific volume to moisture
With sensory evaluation scores and influence result figure (b).
Fig. 4 is influence result figure (a) and jerusalem artichoke powder addition pair of the jerusalem artichoke powder addition to noodle pulp gravity and cake specific volume
The influence result figure (b) of sensory evaluation scores and moisture.
Fig. 5 is that the influence result figure (a) of proportion and cake specific volume and oligomeric is pasted on the white sand sugar amount opposite that FOS substitutes
The white sand sugar amount that fructose substitutes is to sensory evaluation scores and the influence result figure (b) of moisture.
Fig. 6 is that the influence result figure (a) of proportion and cake specific volume and oligomeric is pasted on the white sand sugar amount opposite that xylo-oligosaccharide substitutes
The white sand sugar amount that xylose substitutes is to sensory evaluation scores and the influence result figure (b) of moisture.
Fig. 7 is xylo-oligosaccharide and FOS to the comparative result figure (a) of noodle pulp gravity and the influence of cake specific volume and low
Xylan and the comparative result figure (b) of influence of the FOS to sensory evaluation scores and moisture.
Fig. 8 is that xylo-oligosaccharide and FOS substitute influence result figure of the white granulated sugar ratio to noodle pulp gravity and cake specific volume
(a) and xylo-oligosaccharide and FOS substitute white granulated sugar ratio to moisture and the influence result figure (b) of sensory evaluation scores.
Embodiment
Make further details of elaboration to the present invention with reference to specific embodiments and the drawings.
Embodiment 1
Spongecake rich in plant polyose, includes by weight：
The processing method of the above-mentioned spongecake rich in plant polyose, comprises the following steps：
A, egg is dismissed：Egg, white granulated sugar, xylo-oligosaccharide, FOS dispensing are put into agitator in proportion, beaten
15min, first egg is broken up with middling speed, then used instead at a high speed, carbohydrate is quickly dissolved in egg liquid, and constantly beat and be filled with air, shape
Into the foaming structure of egg sugar mixing, add cake oil and continue to dismiss, stop when the volume of foaming structure rises to 2 times of original volume
Only beat；
B, breading：Added in the above-mentioned egg liquid dismissed by Self- raising flour, mushroom powder, black garlic powder, black fungus powder, jerusalem artichoke powder
Being pre-mixed and cross the mixed powder of 100 mesh sieves, stir, to can't see fecula, obtaining fluffy batter；
C, injection molding：Last layer ready-mixed oil, the demoulding of convenient egg cake slice are first applied before injection molding in grilled mold；It is fast when die-filling, to prevent
Only batter sinks；Die-filling amount accounts for model volume 3/4 to prevent that it is excessive that batter is heated；
D, toast：Setting is got angry 140 DEG C, lower fiery 160 DEG C, and preheating baking box puts the mould for installing batter to design temperature
Enter baking box, toast 15min.
Embodiment 2
Spongecake rich in plant polyose, includes by weight：
The processing method of the above-mentioned spongecake rich in plant polyose, comprises the following steps：
A, egg is dismissed：Egg, white granulated sugar, xylo-oligosaccharide, FOS dispensing are put into agitator in proportion, beaten
20min, first egg is broken up with middling speed, then used instead at a high speed, carbohydrate is quickly dissolved in egg liquid, and constantly beat and be filled with air, shape
Into the foaming structure of egg sugar mixing, add cake oil and continue to dismiss, stop when the volume of foaming structure rises to 2 times of original volume
Only beat；
B, breading：Added in the above-mentioned egg liquid dismissed by Self- raising flour, mushroom powder, black garlic powder, black fungus powder, jerusalem artichoke powder
Being pre-mixed and cross the mixed powder of 120 mesh sieves, stir, to can't see fecula, obtaining fluffy batter；
C, injection molding：Last layer ready-mixed oil, the demoulding of convenient egg cake slice are first applied before injection molding in grilled mold；It is fast when die-filling, to prevent
Only batter sinks；Die-filling amount accounts for model volume 2/3 to prevent that it is excessive that batter is heated；
D, toast：Setting is got angry 135 DEG C, lower fiery 160 DEG C, and preheating baking box puts the mould for installing batter to design temperature
Enter baking box, toast 16min.
Embodiment 3
Spongecake rich in plant polyose, includes by weight：
The processing method of the above-mentioned spongecake rich in plant polyose, comprises the following steps：
A, egg is dismissed：Egg, white granulated sugar, xylo-oligosaccharide, FOS dispensing are put into agitator in proportion, beaten
20min, first egg is broken up with middling speed, then used instead at a high speed, carbohydrate is quickly dissolved in egg liquid, and constantly beat and be filled with air, shape
Into the foaming structure of egg sugar mixing, add cake oil and continue to dismiss, stop when the volume of foaming structure rises to 2 times of original volume
Only beat；
B, breading：Added in the above-mentioned egg liquid dismissed by Self- raising flour, mushroom powder, black garlic powder, black fungus powder, jerusalem artichoke powder
Being pre-mixed and cross the mixed powder of 100 mesh sieves, stir, to can't see fecula, obtaining fluffy batter；
C, injection molding：Last layer ready-mixed oil, the demoulding of convenient egg cake slice are first applied before injection molding in grilled mold；It is fast when die-filling, to prevent
Only batter sinks；Die-filling amount accounts for model volume 3/4 to prevent that it is excessive that batter is heated；
D, toast：Setting is got angry 145 DEG C, lower fiery 180 DEG C, and preheating baking box puts the mould for installing batter to design temperature
Enter baking box, toast 12min.
Embodiment 4
Organoleptic indicator's evaluation criterion of spongecake is as shown in table 1.
The organoleptic indicator of the spongecake of table 1
1st, the determination of mushroom powder dosage
Keep base stock constant, add 2%, 4%, 6%, 8% this four amounts respectively to determine mushroom powder optimised quantity.It is fragrant
Mushroom powder addition is the percentage based on Self- raising flour.From Fig. 1 (a), with increasing for mushroom powder addition, cake
First increases and then decreases, noodle pulp gravity first reduce increase afterwards therewith specific volume therewith, and it 6% is optimal to be in mushroom powder addition, 6%
When, the tissue of cake is the most fluffy.From Fig. 1 (b), increasing with the addition of mushroom powder, moisture gradually increases,
Sensory evaluation scores first increases and then decreases, at 6%, cake is fluffy, delicate mouthfeel, there is mushroom taste, and at 10%, mushroom taste is excessively dense
It is thick；Because with increasing for mushroom powder addition, the water imbibition of batter improves, so water content is in the state risen always.
To sum up：It is optimal to take mushroom powder 6%.
2nd, the determination of black garlic powder dosage
From Fig. 2 (a), with increasing for black garlic powder addition, specific volume reduces after increasing before this, and proportion is after first reducing
Increase, when black garlic powder dosage is 2%, specific volume is maximum, and proportion is minimum.When black garlic powder dosage is more than 2%, cake specific volume is gradual
Reduce, proportion gradually increases, can be into the mucedin of gluten network structure because not contained in black garlic powder, it is impossible to support
The structure of cake.From Fig. 2 (b), with increasing for black garlic powder addition, the water content of cake is gradually reduced, sensory evaluation scores
It is worth first increases and then decreases, optimum value is obtained at 2%.At 3%, cake black garlic taste is strong, and mouthfeel is relatively glutinous, is added in black garlic powder
Measure for 4% when, cake brown color, mouthfeel sticks greasy.So black garlic powder addition is 2% most appropriate.
3rd, the determination of black fungus powder dosage
From Fig. 3 (a), with the increase of black fungus powder amount, noodle pulp gravity first reduces and increased afterwards, and cake specific volume first increases
After reduce, when black fungus powder addition is 4%, cake tissue is the most fluffy, fine and smooth, good in taste, is added in black fungus powder
When amount is more than 4%, cake specific volume is gradually reduced, because do not have in black fungus powder can be into the gluten egg of gluten network structure
In vain.From Fig. 3 (b), with the increase of the amount of black fungus powder, moisture is gradually reduced, and sensory evaluation scores value first increases to be subtracted afterwards
When the small addition when black fungus powder is more than 4%, cake tissue is gradually loose, coarse mouthfeel, and black fungus powder taste is excessively strong
When taking 4% amount, delicate mouthfeel, black fungus powder fragrance is moderate, and cake is the most fluffy.Because black fungus powder retentiveness is poor, with
The increase of black fungus powder addition, the moisture of cake are reduced always.So when the addition of black fungus powder closes the most for 4%
It is suitable.
4th, the determination of jerusalem artichoke powder dosage
From Fig. 4 (a), with the increase of jerusalem artichoke powder addition, trend of the cake than having rising, proportion has decline
Trend, when its addition is 3%, specific volume reaches maximum, and proportion reaches minimum value, but when jerusalem artichoke powder addition gradually increases
When, cake specific volume is gradually reduced, and noodle pulp gravity gradually increases, and can be formed this is because, the protein in jerusalem artichoke powder does not contain
The gliadin and glutenin of gluten network with favorable elasticity and extensibility, so the increasing with jerusalem artichoke powder addition
Add, its gluten content reduces, and causes cake texture loose, and loose bubble degree reduces.From Fig. 4 (b), with jerusalem artichoke powder addition
Increase, the water content of cake gradually increase, sensory evaluation scores value first increases and then decreases, because when jerusalem artichoke powder addition is more than
When 3%, the mouthfeel of cake sticks greasy, the slightly aobvious stimulation of taste.So it is optimal that the addition of jerusalem artichoke powder, which measures 3%,.
5th, FOS substitutes the determination of white sand sugar amount
Because the sugariness of FOS is the 30% of white granulated sugar, FOS dosage is the 1/ of the white granulated sugar substituted
0.3.The percentage of white granulated sugar during the white sand sugar amount that FOS substitutes is expected for first wife.With FOS substitute white granulated sugar obtain as
Fig. 5.From Fig. 5 (a), it will be seen that the curve for representing noodle pulp gravity is not linearly to rise or fall, it is that have complications
Property, it also has minimum value, is obtained when the white granulated sugar that FOS substitutes is 10%.But when the white granulated sugar that FOS substitutes
In 10%-20%, this ratio of noodle pulp gravity increases amount again；And from Fig. 5 (a), still further it can be seen that cake specific volume also has
Most it is worth, it is that maximum is obtained at 10%, but when the white granulated sugar that FOS substitutes is more and more, specific volume has decline again
Trend.
Figure is done in the influence of the how many pairs of sensory evaluation scores and moisture of the white granulated sugar that FOS is substituted, can from Fig. 5 (b)
Know, when the white granulated sugar that FOS substitutes is more and more, the moisture of cake is in the trend risen always；Sensory evaluation scores
It is first increases and then decreases, maximum is obtained at 10%.So the white sand sugar amount that FOS substitutes is optimal for 10%.
6th, xylo-oligosaccharide substitutes the determination of white sand sugar amount
Because the sugariness of xylo-oligosaccharide is the 40% of white granulated sugar, xylo-oligosaccharide dosage is the 1/ of the white granulated sugar substituted
0.4, the percentage of white granulated sugar during the white sand sugar amount that xylo-oligosaccharide substitutes is expected for first wife.From Fig. 6 (a), when xylo-oligosaccharide replaces
When the white sand sugar amount in generation is more and more, cake specific volume increase before this after be reduce, noodle pulp gravity reduce before this after be increase, when
When 25%, noodle pulp gravity obtains minimum value, the maximum that cake specific volume takes.The amount for the white granulated sugar that xylo-oligosaccharide is substituted is to sense organ
Scoring is made as schemed with moisture, and from Fig. 6 (b), the sensory evaluation scores value highest when substituting white granulated sugar and being 25%, mouthfeel is most
It is good, but when replacement amount is 30%, sensory evaluation scores value has decline again, because xylo-oligosaccharide replacement white granulated sugar is excessive, can cause
The sweet taste of cake is overweight.The change of the water content of cake is, because viscosity increases, to pin it in the trend risen always
Moisture.To sum up：The white granulated sugar that xylo-oligosaccharide substitutes is optimal for 25%.
7th, the comparison of xylo-oligosaccharide and FOS
When substituting white granulated sugar with FOS, xylo-oligosaccharide, their optimum amounts are respectively 12g, 22.5g i.e. superseded
White sand sugar amount is respectively 3.6g, 9g, i.e., the white sand sugar amount that FOS substitutes is 10%, and the white granulated sugar that xylo-oligosaccharide substitutes is
25%, compare to obtain Fig. 7 (a) and Fig. 7 (b) by both, from Fig. 7 (a), white granulated sugar is substituted with 22.5g xylo-oligosaccharides, its
The cake specific volume of product is higher than substitutes white granulated sugar with 12g FOSs；The noodle pulp gravity that white granulated sugar is substituted with xylo-oligosaccharide will
Less than FOS.Compare the sensory evaluation scores and moisture of xylo-oligosaccharide and FOS most preferably replacement amount, obtain as schemed,
From Fig. 7 (b), the moisture of xylo-oligosaccharide most preferably replacement amount is higher than FOS most preferably replacement amount, the sense of xylo-oligosaccharide
Official's scoring is more than FOS most preferably replacement amount, to sum up：The optimised quantity for the white granulated sugar that can be substituted with xylo-oligosaccharide as total amount,
To study the ratio of xylo-oligosaccharide and FOS.
8th, the ratio of xylo-oligosaccharide and FOS is determined
Because effect of the effect better than FOS of 9g white granulated sugars is substituted with 22.5g xylo-oligosaccharides, it is possible to 9g
White granulated sugar most preferably substitutes ratio as total amount is substituted to study xylo-oligosaccharide and FOS, from Fig. 8 (a), xylo-oligosaccharide and
The difference of ratio can cause between FOS, and their corresponding noodle pulp gravities can change therewith with cake specific volume, when two
When the component that xylo-oligosaccharide accounts in person is more and more, cake specific volume gradually increases, and batter reduces in succession, when xylo-oligosaccharide with it is oligomeric
The ratio between fructose is 2:When 1, specific volume takes maximum, and proportion has a minimum value, but when xylo-oligosaccharide and FOS the ratio between be 1:0,
When i.e. white granulated sugar is entirely with xylo-oligosaccharide to replace, proportion has the trend of increase again, and specific volume has the trend of reduction again.
According to the ratio between xylo-oligosaccharide and FOS and the change of sensory evaluation scores and moisture, obtain such as Fig. 8 (b), from
It will be seen that the broken line for representing moisture is in downward trend always in figure, represent that this line of sensory evaluation scores comes relatively
Say it is that some are tortuous, it is first increases and then decreases, when ratio is 2 between both:When 1, reach maximum.To sum up：It is low
Xylan and FOS ratio are 2:It is best when 1, i.e., with 15g xylo-oligosaccharides and 10g FOSs come jointly instead of the white of 9g
Granulated sugar, now remaining white granulated sugar is 27g in dispensing.
Claims (10)
1. the spongecake rich in plant polyose, it is characterised in that include by weight：
2. spongecake according to claim 1, it is characterised in that the percentage based on Self- raising flour is addition
Amount, the addition of described mushroom powder is 4~8%.
3. spongecake according to claim 2, it is characterised in that the addition of described mushroom powder is 6%.
4. spongecake according to claim 1, it is characterised in that the percentage based on Self- raising flour is addition
Amount, the addition of described black garlic powder is 2~3%.
5. spongecake according to claim 1, it is characterised in that the percentage based on Self- raising flour is addition
Amount, the addition of described black fungus powder is 2~6%.
6. spongecake according to claim 5, it is characterised in that the addition of described black fungus powder is 4%.
7. spongecake according to claim 1, it is characterised in that the percentage based on Self- raising flour is addition
Amount, the addition of described jerusalem artichoke powder is 2~4%.
8. spongecake according to claim 7, it is characterised in that the percentage based on Self- raising flour is addition
Amount, the addition of described jerusalem artichoke powder is 3%.
9. spongecake according to claim 1, it is characterised in that the white sand sugar amount that described FOS substitutes is 10
~15%, described xylo-oligosaccharide substitute white sand sugar amount be 20~25%, described xylo-oligosaccharide substitute white sand sugar amount with
The ratio for the white sand sugar amount that FOS substitutes is 2:1.
10. according to the processing method of any described spongecake of claim 1~9, it is characterised in that comprise the following steps：
A, egg is dismissed：Egg, white granulated sugar, xylo-oligosaccharide, FOS dispensing are mixed in proportion, beat 15-20min, first
Egg is broken up, then carbohydrate is quickly dissolved in egg liquid, and constantly beats and is filled with air, forms the foaming structure of egg sugar mixing, adds
Enter cake oil to continue to dismiss, stop beating when the volume of foaming structure rises to 2-3 times of original volume；
B, breading：Added in the above-mentioned egg liquid dismissed advance by Self- raising flour, mushroom powder, black garlic powder, black fungus powder, jerusalem artichoke powder
Mixing and cross the mixed powder of 100-120 mesh sieves, stir, to can't see fecula, obtaining fluffy batter；
C, injection molding：Last layer ready-mixed oil is first applied before injection molding in grilled mold, the demoulding of convenient egg cake slice is fast when die-filling, to prevent face
Paste sinks, and die-filling amount accounts for model volume 2/3-3/4 to prevent that it is excessive that batter is heated；
D, toast：135-145 DEG C of excessive internal heat is set, lower fiery 160-180 DEG C, preheating baking box will install the mould of batter to design temperature
Tool is put into baking box, toasts 12-16min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710966817.8A CN107549255A (en) | 2017-10-17 | 2017-10-17 | Spongecake and its processing method rich in plant polyose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710966817.8A CN107549255A (en) | 2017-10-17 | 2017-10-17 | Spongecake and its processing method rich in plant polyose |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107549255A true CN107549255A (en) | 2018-01-09 |
Family
ID=60986305
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710966817.8A Pending CN107549255A (en) | 2017-10-17 | 2017-10-17 | Spongecake and its processing method rich in plant polyose |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107549255A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362841A (en) * | 2018-12-25 | 2019-02-22 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding oligofructose |
| CN110810476A (en) * | 2019-11-15 | 2020-02-21 | 湖南汇升生物科技有限公司 | Method for producing sponge cake |
| CN114403182A (en) * | 2021-12-31 | 2022-04-29 | 上海应用技术大学 | Chiffon cake containing plant dendrobe polysaccharide and processing method thereof |
| CN115380933A (en) * | 2022-09-27 | 2022-11-25 | 渤海大学 | Zero-sugar low-calorie sponge cake and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007330124A (en) * | 2006-06-13 | 2007-12-27 | Kenko Tsusho Kk | Health food composition for preventing and ameliorating obesity and lifestyle-related disease |
| CN102524760A (en) * | 2010-12-14 | 2012-07-04 | 尚小成 | Functional food ingredient jerusalem artichoke powder and processing method thereof |
| CN102687738A (en) * | 2011-12-12 | 2012-09-26 | 河南科技大学 | Powder for cake and cake prepared from same |
| CN106417468A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Method for making anti-oxidation bread |
| CN107094833A (en) * | 2017-06-09 | 2017-08-29 | 东北农业大学 | A kind of black garlic powder chiffon cake and preparation method thereof |
-
2017
- 2017-10-17 CN CN201710966817.8A patent/CN107549255A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007330124A (en) * | 2006-06-13 | 2007-12-27 | Kenko Tsusho Kk | Health food composition for preventing and ameliorating obesity and lifestyle-related disease |
| CN102524760A (en) * | 2010-12-14 | 2012-07-04 | 尚小成 | Functional food ingredient jerusalem artichoke powder and processing method thereof |
| CN102687738A (en) * | 2011-12-12 | 2012-09-26 | 河南科技大学 | Powder for cake and cake prepared from same |
| CN106417468A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Method for making anti-oxidation bread |
| CN107094833A (en) * | 2017-06-09 | 2017-08-29 | 东北农业大学 | A kind of black garlic powder chiffon cake and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 刘家硕等: ""香菇糕点制作工艺的研究"", 《保鲜与加工》 * |
| 刘恩岐等编著: "《粮油食品加工技术》", 30 September 2006, 中国社会出版社 * |
| 张丽君: ""糖醇及低聚糖在烘焙食品中的应用及差异"", 《食品工业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362841A (en) * | 2018-12-25 | 2019-02-22 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding oligofructose |
| CN110810476A (en) * | 2019-11-15 | 2020-02-21 | 湖南汇升生物科技有限公司 | Method for producing sponge cake |
| CN114403182A (en) * | 2021-12-31 | 2022-04-29 | 上海应用技术大学 | Chiffon cake containing plant dendrobe polysaccharide and processing method thereof |
| CN115380933A (en) * | 2022-09-27 | 2022-11-25 | 渤海大学 | Zero-sugar low-calorie sponge cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101223901B (en) | Raw material prescription of white fungus moon cake and preparing process thereof | |
| CN107646946A (en) | A kind of low GI biscuits and preparation method and application | |
| CN107549255A (en) | Spongecake and its processing method rich in plant polyose | |
| CN102429231B (en) | Sweet potato, ginseng and glutinous rice flour | |
| CN104757060A (en) | Lotus seedpod dietary fiber cookies and preparation method thereof | |
| CN102349621A (en) | Sweet potato-sticky rice flour | |
| CN102960408A (en) | Highland barley cake | |
| CN105165981A (en) | Chinese chestnut pastry and manufacturing method thereof | |
| CN107279225A (en) | A kind of high protein high-dietary-fiber biscuit containing collagen and preparation method thereof | |
| Gao et al. | Development of pumpkin seed meal biscuits | |
| CN107736556A (en) | Low sugar content and high fiber content health cake steaming and its production method | |
| CN107912499A (en) | The production method that a kind of potato bakes steamed bun | |
| KR100795971B1 (en) | Functional cake for supplement of dietary fiber | |
| CN105211183A (en) | A kind of wild jujube cake and preparation method thereof | |
| CN107711988A (en) | A kind of preparation method of the fluffy health care sugar-free biscuit of coarse cereals alkali | |
| WO2007063349A1 (en) | Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals | |
| KR20120134761A (en) | Nutritive breads and its making method using white kidney bean and sweet potato dregs | |
| CN108064907A (en) | A kind of agaric highland barley wire drawing cake and preparation method thereof | |
| CN102429232B (en) | Sweet potato, lotus seed and rice flour | |
| CN104855482A (en) | Lotus root and sticky rice stuffing moon cakes and preparing method thereof | |
| CN107912496A (en) | A kind of production method of potato mashed potatoes fried dough twist | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| CN103875756A (en) | Flavor-special chewy crisp bread and making method thereof | |
| KR101905514B1 (en) | Manufacturing method of rice korokke and korokke using the same | |
| KR20160147312A (en) | Tangerine chocolate pie manufacturing method and tangerine chocolate pie manufactured by the method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: Quanshan District South 3rd Ring Rd 221000 Jiangsu city of Xuzhou province Xuzhou City University Science and Technology Park of Xuzhou Institute of Technology Applicant after: Xuzhou Institute of Technology Address before: 221111 Lishui Road, Yunlong District, Xuzhou City, Jiangsu Province, No. 2 Applicant before: Xuzhou Institute of Technology |
|
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |