CN108576140A - Red date cake and processing method - Google Patents
Red date cake and processing method Download PDFInfo
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- CN108576140A CN108576140A CN201810477835.4A CN201810477835A CN108576140A CN 108576140 A CN108576140 A CN 108576140A CN 201810477835 A CN201810477835 A CN 201810477835A CN 108576140 A CN108576140 A CN 108576140A
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
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- 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
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of red date cakes, including：The preparation of egg yolk paste, the preparation of protein paste, breading, mixing batter, moulding, baking and cooling step, finally obtain finished product.Metallic element and this kind of nutriment of nonmetalloid are added, nutritive element content is improved and avoids the loss of nutrition during cake bakes, nutrition is increased again on the basis of rich in taste.It is added to the pressure-sensitive capsule starched comprising jujube simultaneously, jujube slurry is wrapped in capsule, the secondary release of jujube interest sense when realizing chewing, meanwhile the pressure-sensitive capsule containing yeast, the aerogenesis in the baking process of jujube, making product more has fluffy sense, abundant mouthfeel, improves the trophism of cake, efficiently solves the problems, such as that single bread nutrition is insufficient in the market, mouthfeel is single.
Description
Technical field
The invention belongs to food processing fields, are related to millet cake baking technology, especially a kind of red date cake and processing method.
Background technology
Cake is a kind of ancient Western-style pastry, is usually made by oven, and cake is with egg, white sugar, based on wheat flour
Want raw material.With milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder are auxiliary material.By stirring, modulation, baking
After a kind of sponge-like dessert is made.With the raising of people's standard of living, cake is also gradually walked from a kind of noble's consumer goods
Enter in the ordinary lives of the people.The type that the additive of cake in the production process also becomes is various, and the most prominent feature of jujube is
Vitamin content is very high, and sweet flavor, superior in taste.Jujube and cake are combined, be vast food enthusiasts in egg
The product of cake again in choosing more has added a kind of selection.
Current market sales of most taste of red date cake is single, cannot meet different crowd to different taste jujube egg
The demand of cake, the red date cake of some addition particular tastes, easily causes the loss of nutritional ingredient in the production process；Or it is
Preservative is not added in order to increase healthy and safe property so that shortened shelf life；And red date cake on the market be mostly high heat,
High protein, high oil, high sugar food have harmful effect to health, and more unsuitable high sugar and diabetic population are edible, exploitation one
Low sugar red date cake of the kind with high-quality mouthfeel is of great significance.
By the retrieval to existing patent document, following several patent documents are found：
1, a kind of production method (Publication No. CN104286106A) of red date cake, which is characterized in that the method packet
Include following steps 1) take egg liquid spare egg decladding；2) egg liquid carries out high speed whipping；3) egg liquid carries out low speed whipping；4) egg liquid
Interior addition Self- raising flour stirs evenly；5) jujube cleans stoning；6) it will wrap up in together with jujube and egg liquid after starching and pour into mold；7)
Mold is put into oven, baking forming.
2, a kind of health cake production method (Publication No. CN106665762A), 1) egg is taken, by egg white and yolk point
It opens spare；2) half amount sugar is added in egg white, stirring adds the other half sugar, stirring；3) by yolk and health-care flour mix to
Paste；The health-care flour formula：200 parts of weak strength flours, 5-10 parts of baking powders, 5-10 portions of milk powder, 0.5-1 parts of citric acids, 5-10
Part red date powder, 5-10 parts of yam flours, 3-5 parts of cactus parts, 3-5 parts of hawthorn powders, 3-5 parts of wolfberry fruit powders, 1-2 parts of glycan parts, 3-5 parts
Green tea powder, 3-5 part chrysanthemum powder, 10-15 parts of walnut powders；4) paste of step 3) and the egg white of step 2) are mixed；It 5) will step
Rapid mixture 4) pours into mold；6) it toasts.The health cake of the present invention is palatable, and has health-care efficacy.
By comparison, technical solution disclosed above with the present invention there are larger difference, and it is provided by the present invention
Technical solution and the technique effect reached are superior to above-mentioned each patent document.
Invention content
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of date powder by specially treated, addition
Pressure-sensitive capsule comprising jujube slurry, the puffing hydrogel particle comprising metal ion, nutritional granular comprising Non-metallic components, packet
Pressure-sensitive capsule containing yeast is effectively increased cake trophism, solves the problems, such as that single taste bread nutrition is insufficient in the market
Red date cake and processing method.
The present invention solves its technical problem and following technical scheme is taken to realize：
A kind of red date cake, process steps are as follows：
(1) preparation of egg yolk paste：250-350 parts of egg yolks, 15-25 parts of white granulated sugars mixing are put into middling speed in blender and stirred
It is even, 30-50 parts of cake oils are added, water is added to stir evenly, egg yolk paste is made；
(2) preparation of protein paste：205-350 parts of albumen, 40-60 portions of white granulated sugars, 1-3 portions of salt are put into blender,
4min first is beaten with middling speed, then uses high speed instead and beats, so that sugar is quickly dissolved in egg liquid, and constantly beat and admix air, forms egg sugar
Mixed foam stops beating, obtains protein paste when the volume of foam rises to 3 times of original volume, spare；
(3) breading, mixing batter：By 25-35 parts of red date powders, 80-120 portions of Self- raising flour, 10-30 parts of baking powders, 5-15 parts of packets
The pressure-sensitive capsule of the slurry containing jujube, 5-15 parts of puffing hydrogel particles comprising metal ion, the 5-15 parts of battalion for including Non-metallic components
It supports particle, the 5-15 parts of pressure-sensitive capsules comprising yeast and the obtained egg yolk paste in above-mentioned steps, protein paste to stir evenly, be made
Paste mixing；
(4) moulding：After mixing batter, by paste mixing moulding immediately, mold wash is put on baking tray, 150 DEG C of oven is put into
It preheats 2min to take out, then the paste mixing modulated is transferred to spoon in mold, enter modulus accounts for model volume 2/3, put rapidly roasting
Case toasts；
(5) it toasts：Using stage baking, early period is toasted：45 DEG C of face fire, 55 DEG C of the fire in a stove before fuel is added, baking 5min to indicator light is put out
It goes out；Toast mid-term：Face fire is raised to 100 DEG C, and 120 DEG C of the fire in a stove before fuel is added maintains 8min；Toast the later stage：150 DEG C of face fire, 150 DEG C of the fire in a stove before fuel is added, dimension
5min is held, closes after fire takes out cooling and demoulds；
(6) cooling：The cake of baked demoulding is placed in and is cooled to 30 DEG C at room temperature, time 5min keeps moisture abundant
Evaporation, obtains finished product.
Moreover, the processing technology of the red date powder is as follows：
(1) after cleaning Lingwu Long Jujube, stoning, stripping and slicing is placed under high-temperature and high-pressure conditions and handles, 120 DEG C of temperature, pressure 2
×105Pa, time 65min, is digested, and enzymatic hydrolysis condition is 37 DEG C of temperature, cellulase 0.5%, pectase 0.5%；
(2) by step (1), treated that Lingwu Long Jujube is put into that temperature is 65 DEG C, and vacuum degree is the vacuum and low temperature of -0.1Mpa
12h is dried in drying box, and compound drying aid maltodextrin 28%, beta-cyclodextrin 28% is added；
(3) Lingwu Long Jujube for drying step (2) carries out -40 DEG C of nitrogen charging ultramicro grindings under the conditions of ultrasonic power 380W
Compounding antagonist microcrystalline cellulose 0.3g, tricalcium phosphate 0.3g are added after 5min, then crushing, time are for the second time for progress
15min crosses 200 mesh sieve；
(4) and then date powder quality improver-endo-xylanase 0.03%, Arabic gum 1.6% are added, are uniformly mixed,
It is spare.
Moreover, the processing technology of the pressure-sensitive capsule comprising jujube slurry is as follows：
(1) fresh dates are removed the peel using leaching subtraction, naoh concentration 2%, soaking time 4min, alkali liquid temperature
It is 80 DEG C, removes 100 portions of jujubes after skin, the sterile water of 1 times of amount is added, mashing processing, beater rotating speed are carried out with beater
For 10000r/min, it is beaten 4min every time, as the core material of pressure-sensitive capsule；
(2) compound concentration is the pectin solution of 2.5wt%, is put into clean beaker, and pH to 6.5 is adjusted, and olive is added
Oil is emulsified under 50 DEG C of water bath conditions using high speed shear pre-emulsification machine, and time 8min forms uniform emulsion；
(3) 1% acetum is added dropwise, it is 4.4-4.9 so that system is reached pH value, promotes pectin that complex coacervation occurs
Reaction；
(4) 10%NaOH solution regulation system pH to 9.0 are used, is added while stirring, after 5min, the acid of 30-40% is added
Liquid makes system be cooled to 10 DEG C hereinafter, persistently stir 20min, the 0.15% gluconic acid-δ-of solidification amount is added with ice water cooling
Lactone, hardening time 35min；
(5) after the completion of curing, by microcapsules suspension stratification, subnatant is removed, is washed for several times, is carried out with hot water
Filtering obtains the pressure-sensitive capsule for including jujube slurry.
Moreover, the processing technology of the puffing hydrogel particle comprising metal ion is as follows：
(1) 1 is pressed:Soybean protein and starch dissolution in water, and are added 7.5U/g SPI enzymes by 0.8 ratio, side stirring
While being heated to 80 DEG C, 15min obtains starch soybean protein mixed gel；
(2) low temperature expanding：Starch soybean protein mixed gel is sent to puffing can container, 0.3Mpa, steam pipe are pressurized to
Road is passed through hot steam, and 90 DEG C of swelling temperature after keeping 4min, opens valve pressure release, takes out swelling granular, and particle is generally
0.8mm；
(3) nutrient solution containing calcium, zinc, magnesium nutrition ingredient is made, constituent and weight fraction are 8 parts of calcium carbonate, sulphur
0.5 part of sour zinc, 1 part of magnesia, 1 part of magnesium stearate；
(4) swelling granular that step (2) obtains is immersed in the nutrient solution of step (3) so that the nutrition of nutrient solution at
Divide in the reticular structure for loading to swelling granular surface and inside, impregnate 15min, takes out drying；
(5) secondary roller coating：Particle of the step (4) after dry is immersed in soy protein gel, dry after stirring, shape
Include the puffing hydrogel particle of metal ion at diameter 1.5mm.
Moreover, the soy protein gel preparation method is as follows：Soybean protein is dissolved in water, adds 6.8U/g SPI enzymes,
It is heated to 80 DEG C while stirring, after 22min to obtain the final product.
Moreover, the processing technology of the nutritional granular comprising Non-metallic components is as follows：
(1) 15 parts of walnut oil, VB1, VB2, VB6, folic acid vitamin be 2 parts each, 1 part of essential amino acid, 1 part of protein, will
Mentioned component is mixed in vegetable oil, forms uniform complex；
(2) soy protein gel is prepared, soybean protein is dissolved in water, 6.5U/g SPI enzymes is added, is heated to while stirring
80 DEG C, after 18min to obtain the final product；
(3) complex of step (1) is added in soy protein gel made from step (2), make gel to complex into
Row package load, obtains mixed gel；
(4) step (3) mixed gel, chitosan are put into reactor, are stirred under the conditions of 55 DEG C, then chlorine is added dropwise
Change calcium solution, after being added dropwise to complete, continue stirring and stand, collects the mixture in reactor to get Non-metallic components are included
Nutritional granular.
Moreover, the processing technology of the pressure-sensitive capsule comprising yeast is as follows：
(1) it weighs gelatin to be dissolved in distilled water, is made into a concentration of 1% gelatin solution, be put into clean beaker, adjust
PH to 6.5 is added olive oil and is emulsified using high speed shear pre-emulsification machine, time 3min under 50 DEG C of water bath conditions,
Form uniform emulsion；
(2) pectin solution for preparing 1.5%, is added dropwise in above-mentioned emulsion, under the conditions of 50 DEG C, constant temperature stirring
Then 1% acetum is added dropwise in 5min, it is 4.5 so that system is reached pH value, promotes gelatin and pectin that complex coacervation occurs
Reaction
(3) 10%NaOH solution regulation system pH to 9.0 are used, is added while stirring, after 5min, 15% yeast is added,
System is set to be cooled to 10 DEG C hereinafter, persistently stir 25min with ice water cooling, 0.1% glucono-δ-lactones of 1mL, when solidification
Between be 25min, after the completion of solidification, by microcapsules suspension stratification, remove subnatant, with clear water wash for several times, progress
Filtering, obtains the pressure-sensitive capsule for including yeast.
The advantages and positive effects of the present invention are：
1, the processing innovation of red date powder cooperates with crushing technology, jujube using secondary interval low temperature-ultrasonic vibration in the present invention
Compounding anticaking agent microcrystalline cellulose 0.1-0.5g, phosphorus is added after carrying out -40 DEG C of nitrogen charging ultramicro grinding 10min under ultrasound condition in powder
Sour tricalcium 0.1-0.5g, then carries out crushing for second.Secondary interval low temperature-ultrasonic vibration collaboration crushing technology can accelerate powder
Broken speed reduces the loss of heat-sensitive materials, reduces caking, and improve the micromeritis features such as date powder fineness, mobility.
2, since cake in the market lacks certain fluffy sense, the effect of baking powder is not apparent enough, and the present invention is added to
Pressure-sensitive capsule containing yeast, the aerogenesis in the baking process of jujube, making product more has fluffy sense, horn of plenty mouthfeel, including jujube is starched
Pressure-sensitive capsule jujube starched into core material as pressure-sensitive capsule when edible under mastication make capsule and capsule, capsule and tooth
Etc. mutual frictional impact, the variation of mechanical strength is generated, capsule outer walls splitting releases jujube slurry, adjusts bread mouthfeel.
3, the present invention is added to metal and the nutrients such as nonmetallic in, using the puffing water-setting comprising metal ion
The addition form of glue particle, nutritional granular comprising Non-metallic components, by preparing complex, soybean protein porous gel, shape
At complex hydrogel, complex hydrogel is core material, and sodium alginate prepares microcapsules for wall material and ultimately forms nonmetallic water
Gel composite micro-capsule nutritional granular, metal nutrient powder are mixed by low temperature expanding soybean protein, and by starch soybean protein
Swelling granular is immersed in composite solution, and nutritional ingredient is loaded to starch soybean protein mixture puffing particle surface and inside
Reticular structure in, effectively increase nutritive element content and avoid the mesotrophic loss of baking process.
4, nonmetallic and metal nutriment of the invention enters in puffing soybean protein particle, after puffing
Soybean protein has the specific surface area of bigger, can load is more nonmetallic and metal nutriments, according to experiment, after puffing
The capacity value of 50-60% can be increased, and add the metal hydrogel composite micro-capsule nutritional granular and metal nutrition in product
Powder, Combination is good, and nutriment is uniformly dispersed, and improves edible mouthfeel and subsequent absorption, in addition, manufactured product can
Nutrients quality is fully wrapped up in realization, while also improving the whole embedding rate of nutriment.
5, the present invention and add metallic element and this kind of nutriment of nonmetalloid, improve nutritive element content and
The loss for avoiding nutrition during cake bakes, nutrition is increased on the basis of rich in taste again.It is added to simultaneously and includes
Jujube slurry is wrapped in capsule by the pressure-sensitive capsule of jujube slurry, the secondary release of jujube interest sense when realizing chewing, meanwhile, containing yeast
Pressure-sensitive capsule, the aerogenesis in the baking process of jujube, making product more has fluffy sense, enriches mouthfeel, improves the trophism of cake, have
Effect solves the problems, such as that single bread nutrition is insufficient in the market, mouthfeel is single.
Specific implementation mode
Below by specific embodiment, the invention will be further described, and following embodiment is descriptive, is not limit
Qualitatively, protection scope of the present invention cannot be limited with this.
Embodiment 1
A kind of red date cake, process steps are as follows：
(1) preparation of egg yolk paste：250 parts of egg yolks, 15 parts of white granulated sugars mixing are put into middling speed in blender and stirred evenly, are added
30 parts of cake oils, add water to stir evenly, and egg yolk paste is made；
(2) preparation of protein paste：205 parts of albumen, 40 portions of white granulated sugars, 1 portion of salt are put into blender, first stirred with middling speed
4min is beaten, then uses high speed instead and beats, so that sugar is quickly dissolved in egg liquid, and constantly beat and admix air, forms the foam of egg sugar mixing,
Stop beating when the volume of foam rises to 3 times of original volume, obtains protein paste, it is spare；
(3) breading, mixing batter：By 25 parts of red date powders, 80 portions of Self- raising flour, 10 parts of baking powders, 5 parts of pressure sensitive adhesives for including jujube slurry
Capsule, 5 parts of puffing hydrogel particles comprising metal ion, 5 parts of nutritional granulars comprising Non-metallic components, 5 parts comprising yeast
Obtained egg yolk paste in pressure-sensitive capsule and above-mentioned steps, protein paste stir evenly, and paste mixing is made；
(4) moulding：After mixing batter, by paste mixing moulding immediately, mold wash is put on baking tray, 150 DEG C of oven is put into
It preheats 2min to take out, then the paste mixing modulated is transferred to spoon in mold, enter modulus accounts for model volume 2/3, put rapidly roasting
Case toasts；
(5) it toasts：Using stage baking, early period is toasted：45 DEG C of face fire, 55 DEG C of the fire in a stove before fuel is added, baking 5min to indicator light is put out
It goes out；Toast mid-term：Face fire is raised to 100 DEG C, and 120 DEG C of the fire in a stove before fuel is added maintains 8min；Toast the later stage：150 DEG C of face fire, 150 DEG C of the fire in a stove before fuel is added, dimension
5min is held, closes after fire takes out cooling and demoulds；
(6) cooling：The cake of baked demoulding is placed in and is cooled to 30 DEG C at room temperature, time 5min keeps moisture abundant
Evaporation, obtains finished product.
Embodiment 2
A kind of red date cake, process steps are as follows：
(1) preparation of egg yolk paste：350 parts of egg yolks, 25 parts of white granulated sugars mixing are put into middling speed in blender and stirred evenly, are added
50 parts of cake oils, add water to stir evenly, and egg yolk paste is made；
(2) preparation of protein paste：350 parts of albumen, 60 portions of white granulated sugars, 3 portions of salt are put into blender, are first stirred with middling speed
4min is beaten, then uses high speed instead and beats, so that sugar is quickly dissolved in egg liquid, and constantly beat and admix air, forms the foam of egg sugar mixing,
Stop beating when the volume of foam rises to 3 times of original volume, obtains protein paste, it is spare；
(3) breading, mixing batter：35 parts of red date powders, 120 portions of Self- raising flour, 30 parts of baking powders, 15 parts are included into the pressure-sensitive of jujube slurry
Capsule, 15 parts comprising metal ion puffing hydrogel particles, 15 parts comprising Non-metallic components nutritional granulars, 15 parts include ferment
Female pressure-sensitive capsule and the obtained egg yolk paste in above-mentioned steps, protein paste stirs evenly, and paste mixing is made；
(4) moulding：After mixing batter, by paste mixing moulding immediately, mold wash is put on baking tray, 150 DEG C of oven is put into
It preheats 2min to take out, then the paste mixing modulated is transferred to spoon in mold, enter modulus accounts for model volume 2/3, put rapidly roasting
Case toasts；
(5) it toasts：Using stage baking, early period is toasted：45 DEG C of face fire, 55 DEG C of the fire in a stove before fuel is added, baking 5min to indicator light is put out
It goes out；Toast mid-term：Face fire is raised to 100 DEG C, and 120 DEG C of the fire in a stove before fuel is added maintains 8min；Toast the later stage：150 DEG C of face fire, 150 DEG C of the fire in a stove before fuel is added, dimension
5min is held, closes after fire takes out cooling and demoulds；
(6) cooling：The cake of baked demoulding is placed in and is cooled to 30 DEG C at room temperature, time 5min keeps moisture abundant
Evaporation, obtains finished product.
Embodiment 3
A kind of red date cake, process steps are as follows：
(1) preparation of egg yolk paste：300 parts of egg yolks, 20 parts of white granulated sugars mixing are put into middling speed in blender and stirred evenly, are added
40 parts of cake oils, add water to stir evenly, and egg yolk paste is made；
(2) preparation of protein paste：300 parts of albumen, 50 portions of white granulated sugars, 2 portions of salt are put into blender, are first stirred with middling speed
4min is beaten, then uses high speed instead and beats, so that sugar is quickly dissolved in egg liquid, and constantly beat and admix air, forms the foam of egg sugar mixing,
Stop beating when the volume of foam rises to 3 times of original volume, obtains protein paste, it is spare；
(3) breading, mixing batter：30 parts of red date powders, 100 portions of Self- raising flour, 20 parts of baking powders, 10 parts are included into the pressure-sensitive of jujube slurry
Capsule, 10 parts comprising metal ion puffing hydrogel particles, 10 parts comprising Non-metallic components nutritional granulars, 10 parts include ferment
Female pressure-sensitive capsule and the obtained egg yolk paste in above-mentioned steps, protein paste stirs evenly, and paste mixing is made；
(4) moulding：After mixing batter, by paste mixing moulding immediately, mold wash is put on baking tray, 150 DEG C of oven is put into
It preheats 2min to take out, then the paste mixing modulated is transferred to spoon in mold, enter modulus accounts for model volume 2/3, put rapidly roasting
Case toasts；
(5) it toasts：Using stage baking, early period is toasted：45 DEG C of face fire, 55 DEG C of the fire in a stove before fuel is added, baking 5min to indicator light is put out
It goes out；Toast mid-term：Face fire is raised to 100 DEG C, and 120 DEG C of the fire in a stove before fuel is added maintains 8min；Toast the later stage：150 DEG C of face fire, 150 DEG C of the fire in a stove before fuel is added, dimension
5min is held, closes after fire takes out cooling and demoulds；
(6) cooling：The cake of baked demoulding is placed in and is cooled to 30 DEG C at room temperature, time 5min keeps moisture abundant
Evaporation, obtains finished product.
Moreover, the processing technology of the red date powder is as follows：
(1) after cleaning Lingwu Long Jujube, stoning, stripping and slicing is placed under high-temperature and high-pressure conditions and handles, 120 DEG C of temperature, pressure 2
×105Pa, time 65min, is digested, and enzymatic hydrolysis condition is 37 DEG C of temperature, cellulase 0.5%, pectase 0.5%；
(2) by step (1), treated that Lingwu Long Jujube is put into that temperature is 65 DEG C, and vacuum degree is the vacuum and low temperature of -0.1Mpa
12h is dried in drying box, and compound drying aid maltodextrin 28%, beta-cyclodextrin 28% is added；
(3) Lingwu Long Jujube for drying step (2) carries out -40 DEG C of nitrogen charging ultramicro grindings under the conditions of ultrasonic power 380W
Compounding antagonist microcrystalline cellulose 0.3g, tricalcium phosphate 0.3g are added after 5min, then crushing, time are for the second time for progress
15min crosses 200 mesh sieve；
(4) and then date powder quality improver-endo-xylanase 0.03%, Arabic gum 1.6% are added, are uniformly mixed,
It is spare.
Moreover, the processing technology of the pressure-sensitive capsule comprising jujube slurry is as follows：
(1) fresh dates are removed the peel using leaching subtraction, naoh concentration 2%, soaking time 4min, alkali liquid temperature
It is 80 DEG C, removes 100 portions of jujubes after skin, the sterile water of 1 times of amount is added, mashing processing, beater rotating speed are carried out with beater
For 10000r/min, it is beaten 4min every time, as the core material of pressure-sensitive capsule；
(2) compound concentration is the pectin solution of 2.5wt%, is put into clean beaker, and pH to 6.5 is adjusted, and olive is added
Oil is emulsified under 50 DEG C of water bath conditions using high speed shear pre-emulsification machine, and time 8min forms uniform emulsion；
(3) 1% acetum is added dropwise, it is 4.4-4.9 so that system is reached pH value, promotes pectin that complex coacervation occurs
Reaction；
(4) 10%NaOH solution regulation system pH to 9.0 are used, is added while stirring, after 5min, the acid of 30-40% is added
Liquid makes system be cooled to 10 DEG C hereinafter, persistently stir 20min, the 0.15% gluconic acid-δ-of solidification amount is added with ice water cooling
Lactone, hardening time 35min；
(5) after the completion of curing, by microcapsules suspension stratification, subnatant is removed, is washed for several times, is carried out with hot water
Filtering obtains the pressure-sensitive capsule for including jujube slurry.
Moreover, the processing technology of the puffing hydrogel particle comprising metal ion is as follows：
(1) 1 is pressed:Soybean protein and starch dissolution in water, and are added 7.5U/g SPI enzymes by 0.8 ratio, side stirring
While being heated to 80 DEG C, 15min obtains starch soybean protein mixed gel；
(2) low temperature expanding：Starch soybean protein mixed gel is sent to puffing can container, 0.3Mpa, steam pipe are pressurized to
Road is passed through hot steam, and 90 DEG C of swelling temperature after keeping 4min, opens valve pressure release, takes out swelling granular, and particle is generally
0.8mm；
(3) nutrient solution containing calcium, zinc, magnesium nutrition ingredient is made, constituent and weight fraction are 8 parts of calcium carbonate, sulphur
0.5 part of sour zinc, 1 part of magnesia, 1 part of magnesium stearate；
(4) swelling granular that step (2) obtains is immersed in the nutrient solution of step (3) so that the nutrition of nutrient solution at
Divide in the reticular structure for loading to swelling granular surface and inside, impregnate 15min, takes out drying；
(5) secondary roller coating：Particle of the step (4) after dry is immersed in soy protein gel, dry after stirring, shape
Include the puffing hydrogel particle of metal ion at diameter 1.5mm.
Moreover, the soy protein gel preparation method is as follows：Soybean protein is dissolved in water, adds 6.8U/g SPI enzymes,
It is heated to 80 DEG C while stirring, after 22min to obtain the final product.
Moreover, the processing technology of the nutritional granular comprising Non-metallic components is as follows：
(1) 15 parts of walnut oil, VB1, VB2, VB6, folic acid vitamin be 2 parts each, 1 part of essential amino acid, 1 part of protein, will
Mentioned component is mixed in vegetable oil, forms uniform complex；
(2) soy protein gel is prepared, soybean protein is dissolved in water, 6.5U/g SPI enzymes is added, is heated to while stirring
80 DEG C, after 18min to obtain the final product；
(3) complex of step (1) is added in soy protein gel made from step (2), make gel to complex into
Row package load, obtains mixed gel；
(4) step (3) mixed gel, chitosan are put into reactor, are stirred under the conditions of 55 DEG C, then chlorine is added dropwise
Change calcium solution, after being added dropwise to complete, continue stirring and stand, collects the mixture in reactor to get Non-metallic components are included
Nutritional granular.
Moreover, the processing technology of the pressure-sensitive capsule comprising yeast is as follows：
(1) it weighs gelatin to be dissolved in distilled water, is made into a concentration of 1% gelatin solution, be put into clean beaker, adjust
PH to 6.5 is added olive oil and is emulsified using high speed shear pre-emulsification machine, time 3min under 50 DEG C of water bath conditions,
Form uniform emulsion；
(2) pectin solution for preparing 1.5%, is added dropwise in above-mentioned emulsion, under the conditions of 50 DEG C, constant temperature stirring
Then 1% acetum is added dropwise in 5min, it is 4.5 so that system is reached pH value, promotes gelatin and pectin that complex coacervation occurs
Reaction
(3) 10%NaOH solution regulation system pH to 9.0 are used, is added while stirring, after 5min, 15% yeast is added,
System is set to be cooled to 10 DEG C hereinafter, persistently stir 25min with ice water cooling, 0.1% glucono-δ-lactones of 1mL, when solidification
Between be 25min, after the completion of solidification, by microcapsules suspension stratification, remove subnatant, with clear water wash for several times, progress
Filtering, obtains the pressure-sensitive capsule for including yeast.
The contained nutritional ingredient such as following table in finished product detection：
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that：Not
Be detached from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible, therefore, this
The range of invention is not limited to embodiment disclosure of that.
Claims (7)
1. a kind of red date cake, it is characterised in that：Process steps are as follows：
(1) preparation of egg yolk paste：250-350 parts of egg yolks, 15-25 parts of white granulated sugars mixing are put into middling speed in blender and stirred evenly,
30-50 parts of cake oils are added, water is added to stir evenly, egg yolk paste is made；
(2) preparation of protein paste：205-350 parts of albumen, 40-60 portions of white granulated sugars, 1-3 portions of salt are put into blender, are first used
Middling speed beats 4min, then uses high speed instead and beat, and so that sugar is quickly dissolved in egg liquid, and constantly beat and admix air, forms the mixing of egg sugar
Foam, when the volume of foam rises to 3 times of original volume stop beat, obtain protein paste, it is spare；
(3) breading, mixing batter：Include jujube by 25-35 parts of red date powders, 80-120 portions of Self- raising flour, 10-30 parts of baking powders, 5-15 parts
The pressure-sensitive capsule of slurry, 5-15 parts of puffing hydrogel particles comprising metal ion, the 5-15 parts of nutrition for including Non-metallic components
Grain, the 5-15 parts of pressure-sensitive capsules comprising yeast and the obtained egg yolk paste in above-mentioned steps, protein paste stir evenly, and powder is made
Paste；
(4) moulding：After mixing batter, mold wash is put on baking tray by paste mixing moulding immediately, is put into 150 DEG C of preheatings of oven
2min takes out, then the paste mixing modulated is transferred to spoon in mold, enters modulus accounts for model volume 2/3, puts oven baking rapidly
It is roasting；
(5) it toasts：Using stage baking, early period is toasted：45 DEG C of face fire, 55 DEG C of the fire in a stove before fuel is added, baking 5min to indicator light extinguishes；It dries
Roasting mid-term：Face fire is raised to 100 DEG C, and 120 DEG C of the fire in a stove before fuel is added maintains 8min；Toast the later stage：150 DEG C of face fire, 150 DEG C of the fire in a stove before fuel is added maintain
5min is closed after fire takes out cooling and is demoulded；
(6) cooling：The cake of baked demoulding is placed in and is cooled to 30 DEG C at room temperature, time 5min makes moisture fully evaporate,
Obtain finished product.
2. a kind of red date cake according to claim 1, it is characterised in that：The processing technology of the red date powder is as follows：
(1) after cleaning Lingwu Long Jujube, stoning, stripping and slicing is placed under high-temperature and high-pressure conditions and handles, 120 DEG C of temperature, and pressure 2 ×
105Pa, time 65min, is digested, and enzymatic hydrolysis condition is 37 DEG C of temperature, cellulase 0.5%, pectase 0.5%；
(2) by step (1), treated that Lingwu Long Jujube is put into that temperature is 65 DEG C, and vacuum degree is the vacuum dehydrating at lower temperature of -0.1Mpa
12h is dried in case, and compound drying aid maltodextrin 28%, beta-cyclodextrin 28% is added；
(3) Lingwu Long Jujube for drying step (2) carries out -40 DEG C of nitrogen charging ultramicro grinding 5min under the conditions of ultrasonic power 380W
Compounding antagonist microcrystalline cellulose 0.3g, tricalcium phosphate 0.3g are added afterwards, then carries out second and crushes, time 15min, mistake
200 mesh sieve；
(4) and then date powder quality improver-endo-xylanase 0.03%, Arabic gum 1.6% are added, be uniformly mixed, it is spare.
3. a kind of red date cake according to claim 1, it is characterised in that：The processing of the pressure-sensitive capsule comprising jujube slurry
Technique is as follows：
(1) fresh dates are removed the peel using leaching subtraction, naoh concentration 2%, soaking time 4min, alkali liquid temperature 80
DEG C, 100 portions of jujubes after skin are removed, the sterile water of 1 times of amount is added, carries out mashing processing with beater, beater rotating speed is
10000r/min is beaten 4min every time, as the core material of pressure-sensitive capsule；
(2) compound concentration is the pectin solution of 2.5wt%, is put into clean beaker, and pH to 6.5 is adjusted, and olive oil is added,
It under 50 DEG C of water bath conditions, is emulsified using high speed shear pre-emulsification machine, time 8min forms uniform emulsion；
(3) 1% acetum is added dropwise, it is 4.4-4.9 so that system is reached pH value, promotes pectin that complex coacervation occurs anti-
It answers；
(4) 10%NaOH solution regulation system pH to 9.0 are used, is added while stirring, after 5min, the acid solution of 30-40% is added, are used
Ice water cooling makes system be cooled to 10 DEG C hereinafter, persistently stir 20min, and 0.15% glucono-δ-lactone of solidification amount is added,
Hardening time is 35min；
(5) after the completion of curing, by microcapsules suspension stratification, subnatant is removed, is washed for several times, was carried out with hot water
Filter obtains the pressure-sensitive capsule for including jujube slurry.
4. a kind of red date cake according to claim 1, it is characterised in that：The puffing hydrogel for including metal ion
The processing technology of particle is as follows：
(1) 1 is pressed:Soybean protein and starch dissolution in water, and are added 7.5U/g SPI enzymes by 0.8 ratio, while stirring plus
For heat to 80 DEG C, 15min obtains starch soybean protein mixed gel；
(2) low temperature expanding：Starch soybean protein mixed gel is sent to puffing can container, 0.3Mpa is pressurized to, jet chimney is logical
Enter hot steam, 90 DEG C of swelling temperature after keeping 4min, opens valve pressure release, takes out swelling granular, and particle is generally 0.8mm；
(3) nutrient solution containing calcium, zinc, magnesium nutrition ingredient is made, constituent and weight fraction are 8 parts of calcium carbonate, zinc sulfate
0.5 part, 1 part of magnesia, 1 part of magnesium stearate；
(4) swelling granular that step (2) obtains is immersed in the nutrient solution of step (3) so that the nutritional ingredient of nutrient solution is negative
It is downloaded in the reticular structure of swelling granular surface and inside, impregnates 15min, take out drying；
(5) secondary roller coating：Particle of the step (4) after dry is immersed in soy protein gel, it is dry after stirring, it is formed straight
Diameter 1.5mm includes the puffing hydrogel particle of metal ion.
5. a kind of red date cake according to claim 4, it is characterised in that：The soy protein gel preparation method is such as
Under：Soybean protein is dissolved in water, 6.8U/g SPI enzymes is added, is heated to 80 DEG C while stirring, after 22min to obtain the final product.
6. a kind of red date cake according to claim 1, it is characterised in that：The nutritional granular for including Non-metallic components
Processing technology it is as follows：
(1) 15 parts of walnut oil, VB1, VB2, VB6, folic acid vitamin be 2 parts each, 1 part of essential amino acid, 1 part of protein, will be above-mentioned
Ingredient is mixed in vegetable oil, forms uniform complex；
(2) soy protein gel is prepared, soybean protein is dissolved in water, 6.5U/g SPI enzymes is added, is heated to 80 DEG C while stirring,
After 18min to obtain the final product；
(3) complex of step (1) is added in soy protein gel made from step (2), gel is made to wrap complex
Load is wrapped up in, mixed gel is obtained；
(4) step (3) mixed gel, chitosan are put into reactor, are stirred under the conditions of 55 DEG C, then calcium chloride is added dropwise
Solution continues stirring and stands after being added dropwise to complete, and collects the mixture in reactor to get the nutrition comprising Non-metallic components
Particle.
7. a kind of processing method of red date cake according to claim 1, it is characterised in that：It is described pressure-sensitive comprising yeast
The processing technology of capsule is as follows：
(1) weigh gelatin to be dissolved in distilled water, be made into a concentration of 1% gelatin solution, be put into clean beaker, adjust pH to
6.5, olive oil is added and is emulsified using high speed shear pre-emulsification machine, time 3min under 50 DEG C of water bath conditions, is formed
Uniform emulsion；
(2) pectin solution for preparing 1.5%, is added dropwise in above-mentioned emulsion, and under the conditions of 50 DEG C, constant temperature stirs 5min,
Then 1% acetum is added dropwise, it is 4.5 so that system is reached pH value, promotes gelatin and pectin that complex coacervation reaction occurs
(3) 10%NaOH solution regulation system pH to 9.0 are used, is added while stirring, after 5min, 15% yeast is added, uses ice
Water cooling makes system be cooled to 10 DEG C hereinafter, persistently stir 25min, 0.1% glucono-δ-lactones of 1mL, and hardening time is
25min after the completion of solidification, by microcapsules suspension stratification, removes subnatant, is washed for several times, be filtered with clear water,
Obtain including the pressure-sensitive capsule of yeast.
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