CN108013097A - A kind of method that butter oxidation stability in cake is improved using green tea powder - Google Patents
A kind of method that butter oxidation stability in cake is improved using green tea powder Download PDFInfo
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- CN108013097A CN108013097A CN201810024912.0A CN201810024912A CN108013097A CN 108013097 A CN108013097 A CN 108013097A CN 201810024912 A CN201810024912 A CN 201810024912A CN 108013097 A CN108013097 A CN 108013097A
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch 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
- 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
Abstract
The present invention relates to a kind of method that butter oxidation stability in cake is improved using green tea powder, belong to field of food.The addition of butter can improve the nutritive value and flavor of cake, but since butter is easily by oxygenolysis, causes fat rancidity, produce rancidity, and shelf life is shorter, such as alleviates butter oxidation using antioxidant, can cause some potential safety problems to food.Therefore, the present invention delays the oxidation of butter using green tea powder (3.2~3.4mg/g of polyphenol content) of 2~6% (the accounting for flour weight) through 200 mesh dusting covers.On the premise of product quality is not influenced, the nutritive value advantage of butter not only ensure that, but also improve the oxidation stability of butter in the product.Using the green tea Buttercake of technology production after nitrogen-filled packaging, (25~30 DEG C) can be stored 240 days at room temperature, and product quality is soft flexible, and soft mouth feel is fine and smooth, and good taste has unique natural frankincense and tea perfume, can meet market needs.
Description
Technical field
The invention belongs to food processing field, design is a kind of to improve butter oxidation stability in cake using green tea powder
Method.
Background technology
Bakery product is the important component of food industry, and in recent years, the dietary structure and consumption idea of people is gradual
Change, the nutrition and flavor demand to bakery product also become more diversification.In order to make bakery product that there are more preferable product
Matter, this requires the lipid in bakery product can assign the nutritive value and more preferable flavor and mouthfeel of product higher.China
Baked product is broadly divided into the three major types such as cake, bread, biscuit, analyzes the species of in the market baked product grease, commercially available cake
It is the most extensive with palm oil and soybean oil in the grease used.
Palm oil (Palm oil) is the grease for squeezing out from the brown fruit on oil palm tree, is one kind in vegetable oil,
With preferable crystallization property and price advantage.Triacylglycerol oxypolymer (TGP) be oil and fat refining process and storage,
Because oxidation produces in use, and it is difficult in grease double refining the endogenous deep oxidation product removed, in palm oil fresh oil
Existing a small amount of TPG, easily leads to cake and is processing the problems such as being deteriorated with quality in storage, producing " rancidity ".
Butter (Butter) is the butter oil for being further separated out coming from dilute cream.The fat content of butter is its raw material
20-25 times of milk, is good animal tallow source.Butter oil is high-quality fat, and digestibility is more than 95%, thermostabilization
Property is good, and the aliphatic acid average composition in butter fat is saturated acid 53.11%, unsaturated acids 46.89%, it is necessary to aliphatic acid
6.9%.Compared with vegetable oil, butter oil is full of nutrition, contains several physiological active substances and liposoluble vitamin, including conjugation
The materials such as linoleic acid, sphingomyelin, butyric acid and ether lipid, there is anti-oxidant, the promotion function such as osteogenesis function, hypoglycemic.It is yellow at the same time
Oil has the milk fragrance of good digestibility and pleasant, occupies critical role in the diet nutritional of people.At present, China
Resident is uneven there is edible oil and fat aliphatic acid, and edible single plant oil is difficult the needs for meeting body fat acid balance, should
A variety of greases are allocated and fortification, the ready-mixed oil of different fatty acid proportions is eaten according to the physiological status of human body.It is comprehensive
Close contrast butter and two kinds of greases of palm oil, it is contemplated that the research that palm oil substitutes during butter processes cake.
Tea is a kind of traditional beverages, has a variety of nutrition, health care and medicinal function, its chemical composition mainly has：Tea polyphenols
Class, protein, amino acid, vegetable soda, vitamin, pectin element, organic acid, lipopolysaccharides, carbohydrate, enzyme, pigment etc., and containing more
Kind mineral matter and trace element, often drinking tea, it is prophylactic to play the role of.Tealeaves and its product are added in baked goods,
Both the characteristics of having enriched the designs and varieties of baked goods, and having weakened greasy traditional baked goods, dense sweet tea to a certain extent, and
Oxidative rancidity occurs for the grease that contained antioxidant can slow down in cake in tealeaves, extends the shelf life of cake.
The content of the invention
The first object of the present invention is specify that the addition of green tea powder can improve the inoxidizability of butter, therefore is added to
The shelf life of product can be extended in the making of cake.
The second object of the present invention is to provide a kind of compounding grease, uses it for making cake, except can improve cake
Mouthfeel produce pleasant milk fragrance outside, moreover it is possible to the nutrition such as liposoluble vitamin, conjugated linoleic acid, sphingomyelin are provided
Component.
The third object of the present invention is that providing one kind cake, the cake as obtained by making above-mentioned production method has milk
It is aromatic strongly fragrant and the characteristics of slightly tea perfume, shelf life are long, tissue is fine and smooth and nutrition is abundant.
The fourth object of the present invention is to provide a kind of production method of cake, the production method technique is simple, it is easy to operate,
It is easy to control.
The present invention is solved its technical problem and is realized using following technical scheme：
A kind of green tea Buttercake, it is prepared by batter and egg white icing two parts, and the batter is with low muscle wheat
Powder, yolk, water, compounding grease, green tea powder form for raw material；
The dispensing of batter is：It is based on 100% by the weight of low-gluten wheat flour, the weight of yolk used is 87.5%, institute
Weight with compounding grease is 40%, and the weight of water used is 30%, and the weight of green tea powder used is 6%.
The compounding grease refers to mix with 27% palm oil ratio according to 73% butter, and it is (hard to add emulsification salt
Acyl sodium lactate) after, water-bath is melted, emulsification gained.
The egg white icing is to be formed using egg white, white granulated sugar and salt as raw material；Wherein, using the weight of egg white as 100%
Meter, the dosage of white granulated sugar is 48.5%, and the dosage of salt is 0.75%.
The remarkable advantage of the present invention is：The present invention compounding grease that is mixed with butter and palm oil substitutes cake
Sponge cake prod prepared by oil, can not only improve mouthfeel, lifting fragrance, but also can greatly improve the nutritive value of cake.This
Outside, the addition of green tea powder can not only improve the mouthfeel of product, increase the content of dietary fiber, can also lift the antioxygen of product
The property changed, prevents that lipid from becoming sour generations " rancidity ", extension shelf life.
Buttercake prepared by the present invention is presented light green color and has light milk taste, and in specific volume, structural rigidity
With chewiness etc. all due to the cake for not adding butter；Meanwhile after testing, liposoluble vitamin in cake of the present invention, altogether
The materials such as conjugated linoleic acid, sphingomyelin, butyric acid and ether lipid are above common commercially available cake.Further, since green tea powder adds
Enter so that inoxidizability greatly improves, and extends the shelf life of product.
Embodiment
Become apparent from understanding to make the present invention implement purpose, technical scheme and advantage, below will be to implementation process of the present invention
In technical solution carry out it is clear, be fully described by.The person that is not specified actual conditions in implementation, builds according to normal condition or manufacturer
The condition of view carries out.Manufacturer person is not specified in reality used or instrument, is the conventional products that can be obtained by commercially available purchase.
The production method of the present invention is specifically described below.
Green tea Buttercake of the present invention, it is prepared by batter and egg white icing two parts and formed, and the batter is with low muscle
It is raw material group that wheat flour 100g, yolk 87.5g, compounding grease 40g, water 30g and green tea powder (screen) 6g by 200 mesh sieve
Into；The egg white icing is to be formed using egg white 150g, white granulated sugar 73g, salt 1.2g as raw material.
The compounding grease is according to 73 by butter and palm oil：27 ratio mixing, it is micro- to add stearoyl lactate
Amount, 35 DEG C of water-baths 5 minutes, treat that the two is merged up to required compounding grease completely.
The production method of the Buttercake includes the following steps：
The making of egg white icing：The white granulated sugar of egg white, salt and material quantity 1/3 is mixed, is mixed slowly uniformly, then again
Add the white granulated sugar of material quantity 1/3, quick stirring to foaming.Remaining white granulated sugar is finally added, continues to beat to hardness and sends out
Bubble, is mixing slowly exclusion air pocket；
The making of batter：After low-gluten wheat flour, yolk, compounding grease, green tea powder, water are mixed, it is equal to mix slowly mixing
It is even；
Mixing：1/3 of egg white icing obtained by step 1) is added in batter prepared by step 2), mixed thoroughly from the bottom up, then added
Enter remaining egg white icing, continuation is mixed thoroughly from the bottom up, has prevented muscle；
Pour contour forming：Step 3) resulting material is poured into model.
Baking：Oven shifts to an earlier date 20min and is preheated, then get angry 180 DEG C, it is fiery 180 DEG C lower under conditions of toast
20min, finished product；It is red it is forward need concussion to go out air pocket, gently shake and cool down after baking.
Packaging：After cooling, by cake nitrogen-filled packaging.
In order to make content of the present invention easily facilitate understanding, with reference to embodiment to of the present invention
Technical solution is described further, but the present invention is not limited only to this.
Cake basic components
The basic components of cake are shown in Table 1.
The basic components of 1 cake of table
Note1：Batter portions are on the basis of low-gluten wheat flour is 100%
Note2：Egg white icing part is on the basis of Chicken Albumin is 100%.
Prediction of shelf-life kinetic model
The mass loss of most of food can use can quantify, expectation index of quality A (such as nutrient or characteristic flavor on basis)
Loss or the formation of the undesirable index of quality (peculiar smell or colour fading) represent：
F (A)=kt (1)
In formula：F (A) is the merit functions of food；K is rate constant；T is storage time.
Differential responses series, corresponding different function expression are shown in Table 5.
The form of the food quality function of 2 differential responses series of table
For example, lipid oxidation is followed and chemically reacted in food, its merit functions can be used to lower exponential function and represent：
lnA/A0=kt, i.e. A=A0ekΔt (2)
In formula, A is food quality parameter value；A0For food initial mass parameter value；K is rate constant；When t is stores
Between.
From formula (1), to certain degree of metamorphism, velocity constant be inversely proportional to reach certain quality loss Chengdu when
Between, this rule can be continued until quality comparison to unacceptable time ts, i.e. shelf life is represented by
lnts=bT+a (3)
In formula, tsFor shelf life；T is temperature (DEG C)；A, b is constant.
Testing index：Acid value and peroxide value.
Test frequency：Sample under 65 DEG C of storages is detected once per 1h, every 2h under 55 DEG C of storages is detected once, 45 DEG C
Every 4h detections under storage are once.
Method and step
Sample is respectively placed in RH=50%, in temperature 65,55,45 DEG C of climatic chamber.Surveyed according to above-mentioned requirements
Examination.
The extraction of fat：The extraction of crude fat is carried out using soxhlet extraction methods first, weighs dried sample, moves into filter
In paper web, connection has been dried to the receiving bottle of constant weight, and anhydrous ether is added to the 2/3 of bottle internal volume by extractor condenser pipe upper end
Place, in being heated in water-bath, makes the continuous refluxing extraction of ether, extracts 8h, obtain 2-3g crude fat.
Acid value and peroxide value can be measured by the method for standard GB/T/T 5009.37-2003.
The measure of acid value：3.00-5.00g samples accurately are weighed, as in conical flask, add 50ml neutrality ether --- second
Alcohol (1:1) mixed liquor, shaking make oily dissolving, can put if necessary in hot water, damp and hot to promote its dissolving.It is cooled to room temperature, adds phenolphthalein and refer to
Show liquid 2-3 drops, titrated with standard potassium hydroxide volumetric soiutions (0.05mol/L), to there is blush, and it is colour-fast in 0.5min
Attach most importance to, calculate the milligram number of every gram of crude fat consumption potassium hydroxide.
Calculate：
In formula：X1 is the acid value of sample；V1 is sample consumption standard potassium hydroxide volumetric soiutions volume, ml；C1 is potassium hydroxide
The century concentration of standardized titration, mol/L；M1 is sample quality, g.
The measure of peroxide value：The accurate sample for weighing 2.00-3.00g, is placed in 250ml iodine flasks, adds tri- chloromethanes of 30ml
Alkane-glacial acetic acid mixed liquor (2:3, volume ratio), it is completely dissolved sample.1.00ml saturated solution of potassium iodide is added, is closely stoppered
Bottle cap, and 0.5min is gently shaken, 3min is then placed in the dark.100ml water is taken out, is shaken up, immediately with sodium thiosulfate mark
Quasi- volumetric soiutions (0.002mol/L) titration, it is extremely faint yellow, add 1ml starch indicator solutions, continue to be titrated to blueness and disappear to attach most importance to.
The content of peroxide is calculated, is represented with contained peroxide number (with the sum of iodine) X% in 100g fat.
Calculate：
In formula：X2 be sample peroxide value, g/100g；V2 is sample consumption sodium thiosulfate standard titration solution volume, ml；
V3 consumes sodium thiosulfate standard titration solution volume, ml for reagent blank；C2 is the dense of sodium thiosulfate standard titration solution
Degree, mol/L；M2 is sample quality, g.
The green tea powder of different proportion is added in butter, simulates the baking condition of cake, i.e., 180 DEG C bake 20min.It is cold
But store afterwards, after a period of time, by the situation of change of above method measure wherein peroxide number, finally definite green tea is to Huang
The antioxidation effect of oil.
Influence of several factors to characteristics of cake:
Palm oil is substituted with 0%, 25%, 50%, 75%, 100% butter respectively on the basic components of batter portions
Ratio tested, research butter substitutes influence of the palm oil ratio to characteristics of cake.
In cake basic recipe parameter constant, optimal butter substitution ratio 75%, the condition that baking time is 20min
Under, it is respectively 160 DEG C, 170 DEG C, 180 DEG C, 190 DEG C, 200 DEG C to change cake baking temperature, is compared experiment, and analysis is different
Influence of the baking temperature to characteristics of cake.
It is 75% to have substitution ratio in Huang, and baking temperature is regulation and control cake baking time difference under 180 DEG C of optimal conditions
For 16min, 18min, 20min, 22min, 24min, experiment is compared, analyzes shadow of the different baking times to characteristics of cake
Ring.
Under the optimal conditions filtered out in above-mentioned condition, the green tea powder of different proportion is separately added into：0%th, 2%,
4%th, 6%, 8%, experiment is compared, analyzes influence of the different green tea powder additive amounts to characteristics of cake.
The response surface optimization experiment of cake production
On the basis of above-mentioned single factor experiment, to influence the 3 of characteristics of cake principal elements, (butter substitutes palm oil
Ratio, baking times, baking temperature) response surface optimization experiment is carried out, technical indicator is divided into the general comment of cake, screens product
Optimised process formula.
3 experimental design factor level of table and coding
Standards of grading:Cake standards of grading are shown in Table 3
4 cake integrated sensory's performance rating table of table
TPA texture testings
Using the masticatory movement of TPA Texture instruments simulation human oral cavity, second-compressed is then carried out to sample, output texture is special
Curve is levied, can therefrom analyze the texture characteristic parameter of cake：Hardness, elasticity and chewiness, the sensitivity of measurement result
It is stronger with objectivity, and can accurate quantification handling result.Experiment is compressed test using P/25 probes, and test pattern is
TPA (Texture Profile Analysis), parameter is arranged to：Speed before survey：3.00mm/s；Test speed：5.00mm/s；
Compression ratio：50%；Trigger force:Auto-5g.
Operating procedure is：After cake cooling, the square for being cut into 25mm × 25mm × 25mm is used, carries out TPA tests, is preserved
Test result.With lens wiping paper by after probe wiped clean, retest operates.Each sample does 3 retests.
The ability that jerk-finger sample recovers again after compressing first；To make the power that cake reaches needed for certain deformation be called firmly
Degree, is one of important indicator for weighing characteristics of cake；Chewiness is to chew (partly) solid sample into stabilization shape when can swallow
The work(done needed for state, is the performance that cake continues repellence to chewing.
The measure of specific volume
The volume that the cake of unit mass is occupied is known as specific volume, and the reflection of its numerical value is dough volume degrees of expansion and guarantor
Hold ability.Cake after baking is cooled to room temperature, using rapeseed method of substitution, with electronics balance measurement cake quality (g), oil
Vegetable seed Shift Method measures the volume (mL) of cake.Cake specific volume calculation formula is:Cake specific volume (mLg-1)=cake volume
(mL)/cake quality (g).
Cake specific volume standards of grading are according to SB/T10142-93《Cake wheat flour》Annex《Product (cake) test method
And standards of grading》.Specific standards of grading are shown in Table 4.
5 cake specific volume standards of grading of table
The measure of main nutrient composition
Protein in cake uses Kjeldahl nitrogen determination (GB5009.5-2010)；Calcium, magnesium, the measure of potassium are using electricity
Feel coupled plasma-atomic emission spectrometry (ICP-AES).
Statistical analysis
It is soft using SPSS 17.0 (SPSS Statistial 17.0) and Microsoft Office Excel statistical analyses
Part is handled into quotations office and statistical analysis.
The influence of different green tea powder additive amounts, different storage times to butter peroxide number is shown in Table 5：
The different green tea powder additive amounts of table 6, influence of the different storage times to butter peroxide number incrementss
As can be known from the above table, with the extension of storage time, the peroxide number in system gradually increases.But add green
After tea powder, the incrementss of peroxide number can decline, and as the increase of green tea powder additive amount, peroxide number are increased
Speed also slows down gradually.It is confirmed that the addition of green tea powder is with the effect for delaying fat oxidation.
Butter substitutes influence of the palm oil ratio to characteristics of cake
Influence of the different butter replacement amounts to characteristics of cake is shown in Table 6.
Influence of the different butter replacement amounts of table 7 to characteristics of cake
As can be seen from Table 6, the substitution ratio of butter is larger to the qualitative effects of cake, with the increase of butter ratio,
The hardness and chewiness of cake are gradually reduced, and sensory scores gradually rise, this shows that butter substitution ratio is higher, and cake is more soft
Soft, cake internal bond strength is gradually moderate, and resistance to chewiness is improved, while the butterfat flavor of butter uniqueness is also to cake mouthfeel
Generate certain influence；The variation tendency for first rising and declining afterwards is presented in elasticity and the specific volume of cake, and is in substitution ratio
Reach highest when 75%, while the also highest of the sensory evaluation scores under the ratio.Therefore consider the quality characteristic of cake, avoid it
Excessively soft, it is optimal to choose butter and substitute palm oil in 75% ratio.
Influence of the baking temperature to characteristics of cake
Influence of the different baking temperatures to characteristics of cake is shown in Table 7.
Influence of the different baking temperatures of table 8 to characteristics of cake
Note：Different capitalizations represent significant difference (p ＜ 0.05) between different temperatures.
As can be seen from Table 7, as baking temperature gradually rises, the hardness and chewiness of cake are gradually increasing, cake
Elasticity is presented with specific volume first rises the variation tendency that declines afterwards, baking temperature for 180 DEG C when reach highest, 190 DEG C and 200 DEG C
When elasticity and specific volume reduce obvious, that is, be not easy to recover original form when deforming.Consider the baking of hardness and chewiness at 180 DEG C
Roasting temperature compared with 190 DEG C with 200 DEG C obtained by data trend substantially rise, cake is really up to the mark, and cake is 180 DEG C in baking temperature
When subjective appreciation also obtained optimal score, the butterfat flavor that temperature continues to raise cake uniqueness gradually weakens.Therefore in synthesis
Factor is stated, chooses 180 DEG C of optimal baking temperatures of conduct.
Influence of the baking time to characteristics of cake
Influence of the different baking times to characteristics of cake is shown in Table 8.
Influence of the different baking times of table 9 to characteristics of cake
Note：Different capitalizations represent significant difference (p ＜ 0.05) between different temperatures.
As can be seen from Table 8, as the increase of baking time, the hardness and chewiness of cake increase, the elasticity of cake
First raised with specific volume reduces afterwards, reaches highest in 20min, then gradually reduces, and the quality of cake internal structure has declined,
Internal porosity is not abundant uniform enough.Meanwhile when baking temperature is 20min, optimal sensory evaluation scores are obtained.Consider,
Selection baking time is 20min.
Influence of the different green tea powder additive amounts to characteristics of cake is shown in Table 9.
Influence of the different green tea powder additive amounts of table 10 to characteristics of cake
As can be seen from Table 9, as the increase of green tea powder additive amount, sensory scores first rise and decline afterwards, and in additive amount
For 6% when, cake sensory scores' highest.When additive amount is below 4%, the tea flavor of cake is very low, effect unobvious；Work as additive amount
When reaching 8%, the astringent taste of green tea powder is more apparent, influences overall sense organ.
Response surface optimization result and analysis
Experimental design scheme and it the results are shown in Table 10.
11 experimental design scheme of table and result
Regression fit, obtained recurrence are carried out to the result of the test of table 10 using software Design expert 8.0.6
Model equation is：Y=90.80-0.62X1-1.50X2+0.13X3-1.00X1X2-0.75X1X3-0.50X2X3- 3.03X12-
5.78X22-3.02X32
Response surface interpretation of result and optimization
In order to which inspection institute establishes the validity of model equation, equation inspection and coefficient are carried out using variance analysis (ANOVA)
Significance test, further determines that influence degree of each factor to sensory scores, with P<0.05 is notable.Analysis result is shown in Table
11。
12 response-surface model analysis of variance table of table
As can be seen from Table 11, the quadratic regression model P being fitted in experiment<0.05, show that the regression model equation is shown
Write.Lose and intend item P=0.0799>0.05, show that mistake plan item is not notable, the coefficient of determination R of the model2=0.9536, correction determines
Coefficients RADJ=0.8939, show that the fitting degree of the model is preferable, meet model needs, illustrate that the test method is reliable, therefore
The model can be used for the theoretical prediction of cake processing technology optimal conditions.Examined from F values, 3 independents variable are to cake sense organ
Scoring influence order be：Baking temperature>Butter substitution ratio>Baking time.
Using the response optimization device in Design expert 8.0.6 softwares analyze butter substitutes the optimal of palm oil and replacing
Be 73% for ratio, optimal baking temperature be 178.8 DEG C, optimal baking time is 20min, and under the conditions of this, sensory scores' is pre-
Measured value is 90.9 points.
Optimum optimization Verification is tested
Each factor parameter obtained according to above-mentioned optimization processing carries out checking test, it is contemplated that the facility of practical operation and can
Row, the cake working process parameter regularization condition after regression equation is optimized are：Butter substitute palm oil substitution ratio be
73%th, baking temperature be 180 DEG C, optimal baking time be 20min, carry out checking test.Checking test the results are shown in Table 12.
13 experiment show of table
Note：The data obtained is the average value of 2 result of the tests
As can be seen from Table 12, the sensory scores of optimization group are 91, close with predicted value.Meanwhile the cake bullet of optimization group
Property, specific volume, sensory scores apparently higher than blank group, hardness be significantly lower than blank group with chewiness, indicates response surface and designs
Cake processing technology Optimized model it is rationally effective, feasibility is strong.By response surface variance analysis, substitution ratio, baking temperature,
In 3 factors of baking time, influence of the baking temperature to sensory evaluation scores is maximum, and substitution ratio takes second place, and baking time influences minimum,
There are obvious reciprocation to each other.
The main nutrient composition measure of cake
Main nutrient composition in the Buttercake that is prepared under optimal conditions is detected, the result is shown in shown in table 13.
The nutrient component meter of 14 Buttercake of table
Green tea Buttercake shelf life with compared with long shelf life determines
According to correlative study and normative reference, define acid value be 1.8mg/g, peroxide value be 0.25% to make taste Buttercake shelf
The terminal (both must simultaneously meet) in service life.Thus the shelf of Buttercake at different temperatures can be drawn by experimental data
Life experiment value.
By accelerated test, the situation of change such as institute of table 15 of the peroxide number content of cake under the different temperatures of measure
Show.
Peroxide number changes of contents in cake under the different storage temperature of table 15
By accelerated test, the acid value situation of change for measuring cake under different temperatures is as shown in table 16.
Under the different storage temperature of table 16 in cake acid value change
With the rise of storage temperature and the extension of storage time it can be seen from table 15,16, acid value in cake by
Gradually rise.It can thus be concluded that the kinetic model during cake storage, draws the relation that cake shelf life varies with temperature.
The shelf life of Buttercake under predicted temperature, at 25 DEG C, shelf life is 240 days.Due to season and temperature
Change can estimate its shelf life using mean temperature.
In conclusion the Buttercake of the present invention can improve the mouthfeel of cake, moreover it is possible to extend cake shelf life.The system of cake
Making method technique frame, that is single, easy to operate, easy to control.Thus cake aromatic flavour, tissue exquisiteness, clean taste obtained by method making
There is the characteristics of tea perfume.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (2)
- A kind of 1. method that butter oxidation stability in cake is improved using green tea powder, it is characterised in that：By compound lard with The dispensings such as egg, Self- raising flour are prepared, and compounding grease used is with butter and palm oil or margarine and its similar What thing mixed；Add 2%~6% green tea powder, polyphenol content is 3.2~3.5mg/g in green tea powder, when addition need through The screening of 180~200 mesh sieve is crossed, baking temperature is 170~190 DEG C, and the time is 18~20min.In required raw material, counted using raw material gross weight as 100%, Self- raising flour weight used is 20%~25%, weight of egg used Be 13%~15% for 38%~45%, white sand sugar weight used, compounding grease weight used be that 6%~9% (butter accounts for grease The 60%~80% of gross weight, palm oil account for the 20~40% of grease gross weight), water weight used for 10~11%, salt weight used For 0.2%~0.28%.
- 2. green tea Buttercake described in accordance with the claim 1, after nitrogen-filled packaging, (25~30 DEG C) can be stored at room temperature 240 days.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810469A (en) * | 2019-11-21 | 2020-02-21 | 陕西金中昌信农业科技有限公司 | Potato praise bread and preparation method thereof |
| CN113598235A (en) * | 2021-08-17 | 2021-11-05 | 鄂尔多斯生态环境职业学院 | Making method and using method of tea polyphenol ghee |
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| CN110810469A (en) * | 2019-11-21 | 2020-02-21 | 陕西金中昌信农业科技有限公司 | Potato praise bread and preparation method thereof |
| CN110810469B (en) * | 2019-11-21 | 2023-01-13 | 陕西金中昌信农业科技有限公司 | Potato praise bread and preparation method thereof |
| CN113598235A (en) * | 2021-08-17 | 2021-11-05 | 鄂尔多斯生态环境职业学院 | Making method and using method of tea polyphenol ghee |
| CN113598235B (en) * | 2021-08-17 | 2023-11-21 | 鄂尔多斯生态环境职业学院 | Tea polyphenol butter and its making process and usage |
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