CN109362840A - A kind of cake and preparation method thereof that the good surface of coloring is smooth - Google Patents
A kind of cake and preparation method thereof that the good surface of coloring is smooth Download PDFInfo
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- CN109362840A CN109362840A CN201811593792.2A CN201811593792A CN109362840A CN 109362840 A CN109362840 A CN 109362840A CN 201811593792 A CN201811593792 A CN 201811593792A CN 109362840 A CN109362840 A CN 109362840A
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
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- Engineering & Computer Science (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of cake and preparation method thereof that the good surface of coloring is smooth, the cake, by mass percentage, including following raw material: Egg-white 20-30%, white granulated sugar 15-20%, polydextrose 1-5%, flour 15-25%, egg yolk 10-20%, salad oil 1-5%, milk 10-15%, albumen powder 1-5%, sugar alcohol 0.5-3%, edible colloid 0.05-0.5%.The tinctorial property of cake can be improved in the addition of polydextrose, albumen powder, sugar alcohol and edible colloid, keeps cake fine and smooth soft, is not easy to collapse, and improve the compression strength of cake, is conducive to the storage transport of cake；Cake aromatic flavour prepared by the present invention, tissue be fine and smooth, clean taste, and the characteristics of nutritive value with higher and long shelf-life.The present invention also provides the preparation methods of above-mentioned cake, and the preparation method is simple to operation, are conducive to industrialized production.
Description
Technical field
The present invention relates to the cakes and preparation method thereof that a kind of good surface of coloring is smooth, belong to foods processing technique neck
Domain.
Background technique
Cake is a kind of ancient Western-style pastry, be with egg, white sugar, wheat flour is primary raw material, with milk, fruit juice, milk powder,
Face powder, salad oil, water, shortening, baking powder are auxiliary material, and a kind of sponge-like dessert is made after stirring, modulation, baking,
Very popular, but conventional method only adds sucrose now, that there are colorings is bad for the cake of preparation, and cake surface is thick
It is rough, it is easy to collapse, moisture retention is poor, and the shelf-life is short, will appear skin crack phenomenon for a long time, the defects of nutritive value is lower.Such as
Chinese patent literature CN106819025A discloses a kind of production method of cake, includes the following steps: to prepare many food materials, so
With whole milk powder mixing for standby use after Self- raising flour is sieved afterwards, butter and milk are put into small bowl, egg is squeezed into jorum, is added
Enter yolk, berry sugar, is dismissed with egg-whisk high speed, egg liquid can be more and more fluffy during dismissing, and pours into the flour of sieving
And milk powder, ready butter milk before is poured into the batter mixed, is continued to turn uniformly, the batter mixed in exquisiteness,
Fluffy state；It is anti-sticking that cupcake mould inner wall coats thin layer butter, digs batter with spoon and pours into mold, 7 one-tenth full；It is put into
The oven of preheated 190 DEG C of fire up and down, middle layer is baked 9-10 minutes, until surface golden yellow can come out of the stove.But the preparation method
The cake nutritive value of preparation is lower, is only added to berry sugar, and the coloring of cake is poor, and rough surface easily collapses, and guarantees the quality
Phase is shorter.Chinese patent literature CN107372748A discloses a kind of original flavor cake, including following components and content: wheat flour
15-35 parts, 4-6 parts of oil, 20-40 parts of egg liquid, 11-25 parts of white granulated sugar, 0.3-1.2 parts of foaming agent.It is only added in the cake
Sucrose, the cake appearance color of preparation is shallower, easily collapse, the shelf life of rough surface, product is shorter.
Summary of the invention
In view of the deficiencies of the prior art, the cake coloring especially prepared in the prior art is poor, cake surface is coarse, holds
It easily collapses, moisture retention is poor, and shelf-life short deficiency, the present invention provides a kind of cake and its preparation side that the good surface of coloring is smooth
Method.Cake of the invention compares traditional preparation method during the preparation process and is added to polydextrose, albumen powder, sugar alcohol and eats
Colloid has that coloring is good, resistance to compression degree is strong, is not easy to collapse compared with traditional cake, and cake surface is smooth, moisture retention is good, protects
The advantages such as matter phase length.
Term explanation:
Water activity: refer to state existing for moisture in system, the i.e. combination degree of moisture；The definition of water activity Aw is
Water vapor pressure P shown by food presses P with pure water vapor under same temperature under certain temperature0The ratio between, numerical value is between 0-1.
Technical scheme is as follows:
A kind of cake that the good surface of coloring is smooth, by mass percentage, including following raw material: Egg-white 20-30%,
White granulated sugar 15-20%, polydextrose 1-5%, flour 15-25%, egg yolk 10-20%, salad oil 1-5%, milk 10-
15%, albumen powder 1-5%, sugar alcohol 0.5-3%, edible colloid 0.05-0.5%.
, according to the invention it is preferred to, the flour is Self- raising flour.
, according to the invention it is preferred to, the average degree of polymerization of the polydextrose is 5-20, conductivity 10-50us/
Cm, the pH value of 10% polydextrose aqueous solution are 4.0-5.0, water activity 0.1-0.15.
, according to the invention it is preferred to, the albumen powder is soyabean protein powder, casoid flour, PURE WHEY, pea egg
One or more of white powder.
, according to the invention it is preferred to, the sugar alcohol is one of sorbierite, xylitol, maltitol, mannitol
Or it is several.
, according to the invention it is preferred to, the edible colloid is sodium cellulose glycolate, sodium alginate, guar gum, card
Draw one or more of glue.
, according to the invention it is preferred to, a kind of cake that the good surface of coloring is smooth, by mass percentage, including it is following
Raw material: Egg-white 24-28%, white granulated sugar 16-18%, polydextrose 2-4%, flour 18-22%, egg yolk 13-16%, salad
Oily 2-4%, milk 10-14%, albumen powder 2-4%, sugar alcohol 0.5-2%, edible colloid 0.2-0.4%.
, according to the invention it is preferred to, a kind of cake that the good surface of coloring is smooth, by mass percentage, including it is following
Raw material: Egg-white 24%, white granulated sugar 19%, polydextrose 3%, flour 20.7%, egg yolk 15%, salad oil 2%, milk
12%, albumen powder 3%, sugar alcohol 1%, edible colloid 0.3%.
According to the present invention, the preparation method of above-mentioned cake, comprises the following steps that
(1) Egg-white, white granulated sugar, polydextrose, albumen powder, sugar alcohol and edible colloid are weighed in proportion, first by Egg-white
Foam is got with egg-whisk, each the 1/2 of white granulated sugar, polydextrose, albumen powder, sugar alcohol and edible colloid quality is added, continues to beat
White granulated sugar, polydextrose, albumen powder, the sugar alcohol of remaining half quality is added when 1-1.2 times of protein foam volume expansion in hair
And edible colloid, continue to dismiss；Dismiss it is glossy to albumen, tail end in stand upright shape when, dismiss and finish, the egg sent
It is white；
(2) in proportion, egg yolk, milk, salad oil, flour are mixed, stirs evenly, forms uniform batter；
(3) albumen dismissed in step (1) is averagely added in the batter of step (2) in three times, turns uniformly, obtains egg
Cake paste；
(4) cake paste in step (3) is injected into mold, is put into oven and bakes, taken out after cooling.
The preparation method of cake according to the present invention, it is preferred that one layer of vegetable oil is coated in step (4) on mould inner wall,
The injection rate of cake paste is the 70% of mold capacity；
Preferably, the condition of baking described in step (4) are as follows: after 140 DEG C of baking 20min, then 150 DEG C of baking 10min.
Raw material according to the present invention is ordinary commercial products.
It technical characterstic of the invention and has the beneficial effect that:
1, polydextrose, albumen powder, sugar alcohol and edible colloid are added in cake of the invention, can be improved cake
Color performance keeps cake surface smooth, and product is fine and smooth soft, and alleviate cake collapses situation.Due to polydextrose, albumen powder, sugar
The bubble that the addition of pure and mild edible colloid is formed after capable of dismissing albumen is more stable, and this stable bubble, so that egg
Cake is integrally uniformly heated when baking in the later period, therefore the coloring of cake is more preferable；Sugar is added when albumen is dismissed, sugar can be formed
Liquid glucose makes the surface tension of the globulin in albumen become larger, to make the foam inside pressure dismissed improve, in the environment
Fine and smooth and stable state is more easily maintained, cake is made to be not easy to collapse.
2, the addition of polydextrose, sugar alcohol and edible colloid improves the compression strength of cake, this is primarily due to poly- Portugal
Grape sugar, sugar alcohol and edible colloid water imbibition are strong, the moisture in batter can be absorbed, and when baking, can also hold these water
Divide without being evaporated out, so that cake be made to soften, hardness is reduced, to restore to the original state when cake being enable to be squeezed.
3, the part white granulated sugar in raw material can be replaced, is reduced using polydextrose as one of ingredient of cake in the present invention
White granulated sugar usage amount and the sugariness for adjusting cake increase dietary fiber in cake, improve the nutritive value of cake and poly- grape
Sugar can reduce water activity in cake, delay age of starch, to play certain antisepsis, extend the shelf-life of cake.
4, the present invention is added to albumen powder in the preparation process of cake, and protein is to guarantee the most important battalion of body health
Element is supported, it is necessary to maintaining and repairing body and cell growth, it not only influences the growth of body tissue such as muscle, also
Participate in the generation of hormone, the maintenance of immune function, the transhipment of other nutriments and oxygen and the generation of hemoglobin, blood coagulates
The various aspects such as knot.
5, the present invention also added sugar alcohol during cake preparation, and the sugariness of sugar alcohol is respectively less than sucrose, and heat is also low
In sucrose, meanwhile, they are not restricted generally by insulin, the raising of blood glucose value will not be caused, in the oral cavity, this kind of sweet taste
Agent by microbial action, does not produce acid.In addition, the polyhydroxy structure of sugar alcohol makes it have the ability in conjunction with water, have certain
Water imbibition, therefore, sugar alcohol have the effects that keep food humidity, improvement or keep pliability, reduce water activity.
Detailed description of the invention
The picture of Fig. 1 is embodiment 1-4 and prepared by comparative example 1 cake surface characteristic and coloring；Wherein, (a) is right
1 cake of ratio, 1 cake of (b) embodiment, 2 cake of (c) embodiment, 3 cake of (d) embodiment, 4 cake of (e) embodiment.
The picture of Fig. 2 is embodiment 1-4 and prepared by comparative example 1 cake side and bottom surface；Wherein, 1 egg of (a) comparative example
Cake, 1 cake of (b) embodiment, 2 cake of (c) embodiment, 3 cake of (d) embodiment, 4 cake of (e) embodiment.
The picture for the cake section that Fig. 3 is embodiment 1-4 and prepared by comparative example 1；Wherein, 1 cake of (a) comparative example, (b) are real
Apply 1 cake of example, 2 cake of (c) embodiment, 3 cake of (d) embodiment, 4 cake of (e) embodiment.
The percentage of water loss curve for the cake that Fig. 4 is embodiment 1-4 and prepared by comparative example 1；Ordinate is percentage of water loss in figure.
Specific embodiment
The present invention is described further combined with specific embodiments below, but the scope of the present invention is without being limited thereto.
Experimental method described in following embodiments is unless otherwise specified conventional method simultaneously；The reagent and material
Material, unless otherwise specified, commercially obtains.
Embodiment 1
A kind of good smooth cake in surface of coloring, including the following raw material: Egg-white 163.5g, white granulated sugar 122.2g, poly- Portugal
Grape sugar 6.6g, it Self- raising flour 131.5g, salad oil 22g, milk 80g, egg yolk 96g, albumen powder 6.5g, sugar alcohol 3.2g, eats
Colloid 0.5g；
Wherein, the average degree of polymerization of polydextrose is 10, conductivity 40us/cm, the pH of 10% polydextrose aqueous solution
Value is 4.5, water activity 0.1；Albumen powder is soyabean protein powder；Sugar alcohol is maltitol；Edible colloid is carragheen.
The preparation method of above-mentioned cake, comprises the following steps that
(1) Egg-white, white granulated sugar, polydextrose, albumen powder, sugar alcohol and edible colloid are weighed in proportion, first by Egg-white
Foam is got with egg-whisk, each the 1/2 of white granulated sugar, polydextrose, albumen powder, sugar alcohol and edible colloid quality is added, continues to beat
White granulated sugar, polydextrose, albumen powder, sugar alcohol and the food of remaining half quality is added when 1 times of protein foam volume expansion in hair
With colloid, continue to dismiss；Dismiss it is glossy to albumen, tail end in stand upright shape when, dismiss and finish, the albumen sent；
(2) in proportion, egg yolk, milk, salad oil, flour are mixed, stirs evenly, forms uniform batter；
(3) albumen dismissed in step (1) is added in three times in the batter of step (2), turns uniformly, obtains cake
Paste；
(4) one layer of vegetable oil is coated in mould inner wall, the cake paste in step (3) is injected into mold, the injection of cake paste
Amount is the 70% of mold capacity, is put into oven and bakes；Baking temperature and time are arranged are as follows: after 140 DEG C of baking 20min, then
150 DEG C of baking 10min take out after cooling.
Embodiment 2
A kind of cake that the good surface of coloring is smooth, including the following raw material: Egg-white 157g, white granulated sugar 113.8g, poly- Portugal
Grape sugar 13.2g, Self- raising flour 131g, salad oil 22g, milk 80g, egg yolk 96g, albumen powder 13g, sugar alcohol 5g, edible colloid
1g；
Wherein, the average degree of polymerization of polydextrose is 10, conductivity 40us/cm, the pH of 10% polydextrose aqueous solution
Value is 4.5, water activity 0.1；Albumen powder is soyabean protein powder；Sugar alcohol is maltitol；Edible colloid is carragheen.
The preparation method of above-mentioned cake, comprises the following steps that
(1) Egg-white, white granulated sugar, polydextrose, albumen powder, sugar alcohol and edible colloid are weighed in proportion, first by Egg-white
Foam is got with egg-whisk, each the 1/2 of white granulated sugar, polydextrose, albumen powder, sugar alcohol and edible colloid quality is added, continues to beat
White granulated sugar, polydextrose, albumen powder, sugar alcohol and the food of remaining half quality is added when 1 times of protein foam volume expansion in hair
With colloid, continue to dismiss；Dismiss it is glossy to albumen, tail end in stand upright shape when, dismiss and finish, the albumen sent；
(2) in proportion, egg yolk, milk, salad oil, flour are mixed, stirs evenly, forms uniform batter；
(3) albumen dismissed in step (1) is added in three times in the batter of step (2), turns uniformly, obtains cake
Paste；
(4) one layer of vegetable oil is coated in mould inner wall, the cake paste in step (3) is injected into mold, the injection of cake paste
Amount is the 70% of mold capacity, is put into oven and bakes；Baking temperature and time are arranged are as follows: after 140 DEG C of baking 20min, then
150 DEG C of baking 10min take out after cooling.
Embodiment 3
A kind of cake that the good surface of coloring is smooth, including the following raw material: Egg-white 150.4g, white granulated sugar 104.2g, gather
Glucose 19.8g, it Self- raising flour 130g, salad oil 22g, milk 80g, egg yolk 96g, albumen powder 19.6g, sugar alcohol 8g, eats
Colloid 2g；
Wherein, the average degree of polymerization of polydextrose is 10, conductivity 40us/cm, the pH of 10% polydextrose aqueous solution
Value is 4.5, water activity 0.1；Albumen powder is soyabean protein powder；Sugar alcohol is maltitol；Edible colloid is carragheen.
The preparation method of above-mentioned cake, comprises the following steps that
(1) Egg-white, white granulated sugar, polydextrose, albumen powder, sugar alcohol and edible colloid are weighed in proportion, first by Egg-white
Foam is got with egg-whisk, each the 1/2 of white granulated sugar, polydextrose, albumen powder, sugar alcohol and edible colloid quality is added, continues to beat
White granulated sugar, polydextrose, albumen powder, sugar alcohol and the food of remaining half quality is added when 1 times of protein foam volume expansion in hair
With colloid, continue to dismiss；Dismiss it is glossy to albumen, tail end in stand upright shape when, dismiss and finish, the albumen sent；
(2) in proportion, egg yolk, milk, salad oil, flour are mixed, stirs evenly, forms uniform batter；
(3) albumen dismissed in step (1) is added in three times in the batter of step (2), turns uniformly, obtains cake
Paste；
(4) one layer of vegetable oil is coated in mould inner wall, the cake paste in step (3) is injected into mold, the injection of cake paste
Amount is the 70% of mold capacity, is put into oven and bakes；Baking temperature and time are arranged are as follows: after 140 DEG C of baking 20min, then
150 DEG C of baking 10min take out after cooling.
Embodiment 4
A kind of cake that the good surface of coloring is smooth, including the following raw material: Egg-white 150g, white granulated sugar 95.6g, poly- grape
Sugared 26.4g, Self- raising flour 129g, salad oil 22g, milk 80g, egg yolk 96g, albumen powder 20g, sugar alcohol 10g, edible colloid
3g；
Wherein, the average degree of polymerization of polydextrose is 10, conductivity 40us/cm, the pH of 10% polydextrose aqueous solution
Value is 4.5, water activity 0.1；Albumen powder is soyabean protein powder；Sugar alcohol is maltitol；Edible colloid is carragheen.
The preparation method of above-mentioned cake, comprises the following steps that
(1) Egg-white, white granulated sugar, polydextrose, albumen powder, sugar alcohol and edible colloid are weighed in proportion, first by Egg-white
Foam is got with egg-whisk, each the 1/2 of white granulated sugar, polydextrose, albumen powder, sugar alcohol and edible colloid quality is added, continues to beat
White granulated sugar, polydextrose, albumen powder, sugar alcohol and the food of remaining half quality is added when 1 times of protein foam volume expansion in hair
With colloid, continue to dismiss；Dismiss it is glossy to albumen, tail end in stand upright shape when, dismiss and finish, the albumen sent；
(2) in proportion, egg yolk, milk, salad oil, flour are mixed, stirs evenly, forms uniform batter；
(3) albumen dismissed in step (1) is added in three times in the batter of step (2), turns uniformly, obtains cake
Paste；
(4) one layer of vegetable oil is coated in mould inner wall, the cake paste in step (3) is injected into mold, the injection of cake paste
Amount is the 70% of mold capacity, is put into oven and bakes；Baking temperature and time are arranged are as follows: after 140 DEG C of baking 20min, then
150 DEG C of baking 10min take out after cooling.
Comparative example 1
A kind of cake, including the following raw material: Egg-white 170g, white granulated sugar 132g, Self- raising flour 132g, salad oil 22g, ox
Milk 80g, egg yolk 96g.
The preparation method of above-mentioned cake, comprises the following steps that
(1) Egg-white, white granulated sugar are weighed in proportion, and Egg-white is first got into foam with egg-whisk, White Sugar Quality is added
1/2, continue to dismiss, when 1 times of protein foam volume expansion, the white granulated sugar of remaining half quality be added, continues to dismiss；It dismisses
Glossy to albumen, tail end is in when standing upright shape, to dismiss and finish, the albumen sent；
(2) in proportion, egg yolk, milk, salad oil, flour are mixed, stirs evenly, forms uniform batter；
(3) albumen dismissed in step (1) is added in three times in the batter of step (2), turns uniformly, obtains cake
Paste；
(4) one layer of vegetable oil is coated in mould inner wall, the cake paste in step (3) is injected into mold, the injection of cake paste
Amount is the 70% of mold capacity, is put into oven and bakes；Baking temperature and time are arranged are as follows: after 140 DEG C of baking 20min, then
150 DEG C of baking 10min take out after cooling.
Test example
By embodiment 1-4 compared with cake prepared by comparative example 1 carries out cake appearance, moisture retention and mouldy time.
The measurement of moisture retention: under conditions of without packaging, 20 DEG C, ambient humidity 50-60%, the matter of cake is weighed daily
Amount, and calculate percentage of water loss.The quality of percentage of water loss=(n-th day 0 day quality of quality-the)/the 0th day.Every kind of cake includes 5
It is a parallel, remove a peak, remove a minimum, averages, be drawn in percentage of water loss curve.Percentage of water loss is lower, then protects
It is moist better.
Mouldy time measurement: under the conditions of without packaging, 20 DEG C, ambient humidity 50-60%, when observing the mildew of four kinds of cakes
Between.
1. the appearance of cake
(a) cake surface characteristic and coloring
Embodiment 1-4 and comparative example 1 prepare the surface characteristic of cake and the result of coloring as shown in Figure 1, from Fig. 1
It can be seen that being added to the cake of polydextrose, albumen powder, sugar alcohol and edible colloid, coloring is good, and surface tends to smooth light
Sliding, the situation that collapses of cake is alleviated, and embodiment 1-4 is with polydextrose, albumen powder, sugar alcohol and edible colloid additive amount
It incrementally increases, tinctorial property is become better and better, but is more than certain proportion, and the appearance color that will lead to cake is too deep, can not meet
It is required that.
(b) cake side and bottom surface
Embodiment 1-4 and comparative example 1 prepare the side of cake with bottom surface result as shown in Fig. 2, as can be seen from Figure 2 adding
Addition polymerization glucose, albumen powder, sugar alcohol and edible colloid cake from bottom surface, embodiment 1-4 is with polydextrose, albumen
Powder, sugar alcohol and edible colloid additive amount incrementally increase, and tinctorial property is become better and better, but are more than certain proportion, will lead to cake
Appearance color it is too deep, be in brownish black, can not meet requirement.
(c) cake section
Cake section result prepared by embodiment 1-4 and comparative example 1 is as shown in figure 3, as can be seen from Figure 3 add poly- Portugal
The cake of grape sugar, sugar alcohol and edible colloid, resistance to compression degree increase, and with the increase of three's additive amount, resistance to compression journey
It spends stronger.
2 moisture retentions
Embodiment 1-4 and comparative example 1 prepare the percentage of water loss curve of cake as shown in figure 4, figure 4, it is seen that poly- Portugal
Grape sugar, sugar alcohol and edible colloid added with being conducive to be improved the moisture retention of cake.
3 mouldy times
The mouldy time of cake prepared by 1 embodiment 1-4 of table and comparative example 1
| Embodiment | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 |
| Mouldy time (h) | 161 | 180 | 192 | 198 | 148 |
It can be seen that addition polydextrose with the data in table 1, when sugar alcohol and edible colloid are able to extend the mildew of cake
Between, embodiment 1-4 is incrementally increased with polydextrose, sugar alcohol and edible colloid additive amount, and mouldy time is longer.
In conclusion cake coloring prepared by the present invention is good, surfacing, it is smooth, be not easy to collapse, anti-pressure ability it is strong,
And aromatic flavour, tissue are fine and smooth, clean taste, and the characteristics of nutritive value with higher and long shelf-life.Of the invention
Preparation method can slow down age of starch, extend cake freshness date, and preparation method simple process of the invention, easy to operate,
Easy to control, production cost is low.
Claims (10)
1. a kind of smooth cake in the good surface of coloring, which is characterized in that by mass percentage, including following raw material: egg
White 20-30%, white granulated sugar 15-20%, polydextrose 1-5%, flour 15-25%, egg yolk 10-20%, salad oil 1-5%,
Milk 10-15%, albumen powder 1-5%, sugar alcohol 0.5-3%, edible colloid 0.05-0.5%.
2. cake according to claim 1, which is characterized in that the flour is Self- raising flour.
3. cake according to claim 1, which is characterized in that the average degree of polymerization of the polydextrose is 5-20, electricity
Conductance is 10-50us/cm, and the pH value of 10% polydextrose aqueous solution is 4.0-5.0, water activity 0.1-0.15.
4. cake according to claim 1, which is characterized in that the albumen powder is soyabean protein powder, casoid flour, cream
One or more of albumin powder, Fed Protein Powder of Pea Insteal.
5. cake according to claim 1, which is characterized in that the sugar alcohol be sorbierite, xylitol, maltitol,
One or more of mannitol.
6. cake according to claim 1, which is characterized in that the edible colloid is sodium cellulose glycolate, seaweed
One or more of sour sodium, guar gum, carragheen.
7. cake according to claim 1, which is characterized in that by mass percentage, including following raw material: Egg-white
24-28%, white granulated sugar 16-18%, polydextrose 2-4%, flour 18-22%, egg yolk 13-16%, salad oil 2-4%, ox
Milk 10-14%, albumen powder 2-4%, sugar alcohol 0.5-2%, edible colloid 0.2-0.4%.
8. cake according to claim 1, which is characterized in that by mass percentage, including following raw material: Egg-white
24%, white granulated sugar 19%, polydextrose 3%, flour 20.7%, egg yolk 15%, salad oil 2%, milk 12%, albumen powder
3%, sugar alcohol 1%, edible colloid 0.3%.
9. the preparation method of cake described in claim 1, comprises the following steps that
(1) Egg-white, white granulated sugar, polydextrose, albumen powder, sugar alcohol and edible colloid are weighed in proportion, and first Egg-white is used and is beaten
Egg device gets foam, and each the 1/2 of white granulated sugar, polydextrose, albumen powder, sugar alcohol and edible colloid quality is added, continues to dismiss, when
At 1-1.2 times of protein foam volume expansion, the white granulated sugar of remaining half quality, polydextrose, albumen powder, sugar alcohol and edible is added
Colloid continues to dismiss；Dismiss it is glossy to albumen, tail end in stand upright shape when, dismiss and finish, the albumen sent；
(2) in proportion, egg yolk, milk, salad oil, flour are mixed, stirs evenly, forms uniform batter；
(3) albumen dismissed in step (1) is averagely added in the batter of step (2) in three times, turns uniformly, obtains cake
Paste；
(4) cake paste in step (3) is injected into mold, is put into oven and bakes, taken out after cooling.
10. preparation method according to claim 9, which is characterized in that coat one layer of plant in step (4) on mould inner wall
Object oil, the injection rate of cake paste are the 70% of mold capacity；The condition of the baking are as follows: after 140 DEG C of baking 20min, then 150
DEG C baking 10min.
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| CN113498797A (en) * | 2021-07-09 | 2021-10-15 | 滁州学院 | Cake compound hydrophilic colloid modifier and preparation method thereof |
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