CN109548824A - A kind of method of multistep emulsification production dried fruit class pound cake - Google Patents
A kind of method of multistep emulsification production dried fruit class pound cake Download PDFInfo
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- CN109548824A CN109548824A CN201910077687.1A CN201910077687A CN109548824A CN 109548824 A CN109548824 A CN 109548824A CN 201910077687 A CN201910077687 A CN 201910077687A CN 109548824 A CN109548824 A CN 109548824A
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A kind of method that multistep emulsification makes dried fruit class pound cake low in calories.The production method carries out in accordance with the following steps: (1) egg liquid being poured into stirring in agitated kettle so that yolk is crushed, the grease and lecithin inside yolk dissolve out；(2) butter is beaten into obtain butter slurry；(3) by butter slurry and egg liquid investment mixing machine stirring；(4) xanthan gum, guar gum, stirring is added into mixing machine again；(5) Self- raising flour, whole milk powder, dried fruit, food fibre powder is added into mixing machine again, stirs, stands, obtains mixture A；(6) sweetener and water are added in the mixture A into mixing machine, stirs, stands, then pour the mixture into Cake mould and toast, takes out cooling dried fruit class pound cake.The present invention can improve dried fruit and sink to the bottom and improve digestibility, reduce heat.
Description
(1) technical field
The invention belongs to food processing fields, and in particular to a kind of production method of dried fruit class pound cake.
(2) technical background
Cake is a kind of food most popular in Western-style pastry, it not only has the fragrance of strong fragrance, beautiful tempting
Appearance, nutritional ingredient more rich in, while in holiday and celebration often by as a kind of representative seasonable product.
Pound cake is a kind of food of high-energy, and containing more solid grease, quality shortcake dissipates, taste lubrication, abdomen of satisfying
Sense is strong.For sugared content generally 20%~30%, energy value is very high in pound cake, from the point of view of modern nutriology viewpoint, belongs to
Unhealthy food.Excessive sugar intake is not only easy to cause obesity, also will increase the morbidity of hyperlipidemia, hypertension, diabetes etc.
Rate.Dried fruit class pound cake is exactly that dried fruit is added in pound cake.In the baking process of dried fruit pound cake, due to dried fruit
Weight it is larger, it may appear that sink to the bottom phenomenon, dried fruit caused to be unevenly distributed.
106035482 A of patent CN discloses a kind of production method of strawberry lemon scallop pound cake.This method exists
It is added to the dried fruits such as strawberry, lemon, fig in pound cake, although abundant mouthfeel can be played the role of, produces
Cake is easy to appear the phenomenon that dried fruit is sunk to the bottom.102919320 A of patent CN discloses a kind of application cottonseed oil production pound cake
Method.Cottonseed oil is applied in pound cake production by this method, is reduced dosage of the shortening in pound cake, can be dropped
Lower part heat, but this method use a step emulsification technique, cake tissue obtained is coarse, be easy to appear it is scaling-off, be hardened
And other issues.
(3) summary of the invention
Technical problem to be solved by the invention is to provide a kind of production methods of dried fruit class pound cake, to improve dried fruit
Sink to the bottom and improve digestibility.
Technical solution of the present invention is specifically described below:
The present invention provides a kind of production method of dried fruit class pound cake, the production method in accordance with the following steps into
Row:
(1) 100~160 parts of fresh egg liquids are poured into agitated kettle, stirring is so that yolk is broken, the oil inside yolk
Rouge and lecithin dissolution；
(2) 50~80 parts of butter are beaten into obtain butter slurry, it is spare；
It (3) is 120~130r/min by the butter slurry that step (2) obtains and the egg liquid investment revolving speed that step (1) obtains
Mixing machine stir 370~380s；
(4) 3~9 parts of xanthan gum (the 2~6% of opposite Self- raising flour quality), 3~9 parts of Guars are added into mixing machine again
Bean gum (the 2~6% of opposite Self- raising flour quality), stirs 250~300s under conditions of revolving speed is 120~130r/min；
(5) 150 portions of Self- raising flour, 120~150 portions of whole milk powders, 30~60 parts of dried fruits, 15 are then added into mixing machine
~30 parts of food fibre powders (the 10~20% of opposite Self- raising flour quality), stirring 510 under the conditions of 120~130r/min~
520s stands 12~14min, and adjustment revolving speed is 170~180r/min, stirs 300~400s, stands 18~20min, mixed
Close object A；
(6) sweetener and water are added in the mixture A into mixing machine, the revolving speed for adjusting mixing machine is 220~230r/
Min stirs 900~910s, then stands 65~70min, then pours into the mixture in mixing machine in Cake mould, and merging is roasting
Case mild fire is heated to 130~140 DEG C, and constant temperature toasts 230~240s, raises the temperature to 180~190 DEG C, and constant temperature baking 470~
480s, takes out, and room temperature natural cooling obtains dried fruit class pound cake；
Above-mentioned number is mass fraction.
In step (1) of the present invention, the fresh egg liquid is by obtaining egg decladding.Preferably, step
(1) in, stirring condition are as follows: 40-60Hz is stirred 3-5 minutes, and more preferably 50Hz is stirred 3-5 minutes.
Preferably, butter is beaten 220~230s with the blender that revolving speed is 180~190r/min and is obtained in step (2)
It is starched to butter.
Preferably, sweetener described in step (6) is prepared via a method which: by neotame, Sucralose and maltose
Alcohol is placed in wet mixing pelletizer and pelletizes according to the mass ratio mixed dissolution of 20~30:1:30~45,60~70 DEG C of hot winds
It is dry to be lower than 3% to moisture content, with 40~100 mesh shaking screen whole grains, obtain sweetener.This sweetener that the present invention uses
Sugariness can not only be increased, make cake that there is lasting sweet taste, moreover it is possible to calorific value be effectively reduced.
Preferably, the mass ratio of mixture A, sweetener and water are 1:0.05-0.10:0.35-0.50 in step (7).
In step (5) of the present invention, those skilled in the art can according to need selection dried fruit type, as strawberry, yellow peach,
Mango etc..
Advantages of the present invention and generate the utility model has the advantages that
(1) present invention makes full use of the lecithin and egg protein in egg, and make itself and xanthan by multistep emulsifying technology
Glue and guar gum combine, and stable interfacial film is formed in oil-water interfaces, keep cake more fine and smooth soft, prevent cake scaling-off.
Specifically, traditional handicraft is to mix all cake ingredients, sufficiently beat, is baked into pound cake, but this
A little cake tissues are more coarse, be easy to appear it is scaling-off, harden and other issues.The present invention utilizes multistep emulsifying technology, first will
Egg and butter carry out first step emulsification, form stable water-in-oil emulsion, and xanthan gum and guar gum is then added, make its with
Generate hydrophobic interaction, electrostatic interaction between egg protein, form more stable interfacial film, and due to xanthan gum and
There are hydrophobic interactions between guar gum and weak strength flour, so that combining even closer, Jin Erti between lotion and weak strength flour
The tissue sophistication and pliability of high cake.It can be prevented again simultaneously because the loss bring cake tissue of moisture is hardened, falls
Slag phenomenon enables cake to keep wet mouthfeel for a long time.
(2) xanthan gum, food fibre powder, guar gum are added in pound cake by the present invention by certain proportion, are led to
Dried fruit can be stablized by crossing compounding, be evenly distributed on dried fruit in cake.
Specifically, in the baking process of dried fruit pound cake, since the weight of dried fruit is larger, it may appear that sink to the bottom existing
As causing dried fruit to be unevenly distributed.Xanthan gum, food fibre powder, guar gum are added in pound cake the present invention, San Zhetong
Crosslinking supply chain network structure can be formed by crossing hydrophobic interaction, significantly improve the viscosity of pound cake embryo, enable dried fruit is stable to deposit
Be in cake embryo, during baking will not because of moisture evaporation and sink to the bottom so that dried fruit in pound cake uniformly
Distribution.Wherein, the ratio of three is also an important factor for influencing cake flavor, and this patent will be relative to Self- raising flour quality 2%-
6% guar gum and 2%~6% xanthan gum are added in cake, the branchiess section energy and xanthan gum of guar gum
Polymer is formed, weak viscosity synergistic effect is generated, and then generate viscoelastic sexual behaviour, the flexible of cake texture can be dramatically increased
Property, rubber proportional is excessive, and cake can be made excessively soft, is not easy inborn nature；This patent will relative to Self- raising flour quality 10~
20% dietary fiber is added in cake, dietary fiber can with compound colloid performance network structure, stablize dried fruit, in addition, adding
Add food fibre powder that can improve the total dietary fiber of product, makes the total dietary fiber in cake up to 22%, compensate for
Deficiency of the cake in terms of nutrition and health, is integrally improved the nutritive value and healthcare function of pound cake, from mouthfeel, color
Pool, state of appearance, institutional framework, flavor, specific volume and total dietary fiber etc. are improved, meanwhile, it can make
For the ultimate food of adiposis patient and cardiovascular patient.
(3) present invention mixes neotame, Sucralose and maltitol according to a certain percentage as sweetener, not only may be used
To increase sugariness, make cake that there is lasting sweet taste, moreover it is possible to calorific value be effectively reduced.
Specifically, conventional heavy oils cake sugared content is higher, calorific value is higher, therefore, suitable sweetener is selected to substitute
Traditional sweetener, can under the premise of not influencing pound cake flavor, reduce pound cake calorific value, make it suitable for by diabetes,
Hypertensive Population is edible.Neotame is a kind of carbohydrate of empty calory, is had no adverse effects to human health, and owner is suitable for
Group, therefore neotame is considered as safest sugar-free sweetener on current market；For Sucralose because of its sweet taste height, property is stable,
Storage period is long, empty calory and it is highly-safe the advantages that be considered representative of the highest level and development of the research of current high sweetener
Direction, in addition Sucralose has synergistic effect to milk taste etc., has a fading effect to tart flavour, saline taste, but neotame and Sucralose
Sugariness is low when entrance, and rear sweet tea is obvious.Maltitol is a kind of novel functional sweetener, since it is with low in calories, non-dental caries
Tooth is not easy to be digested the multiple functions characteristics such as absorption, the absorption that can promote calcium, and maltitol is a kind of preceding sweet taste addition
Agent, entrance can experience pure sweet taste.It by the cooperation of three kinds of raw materials, can not only increase sugariness, there is cake and hold
Continuous sweet taste, moreover it is possible to calorific value be effectively reduced.
(4) Detailed description of the invention
Fig. 1 is conventional pound cake production technological process；
Fig. 2 is dried fruit pound cake production technological process of the present invention.
(5) specific implementation method
The present invention is described further combined with specific embodiments below, but protection scope of the present invention is not limited in
This:
Embodiment 1:
(1) 120g fresh egg liquid (egg decladding acquisition) is poured into agitated kettle, 50Hz is stirred 3 minutes, so that egg
Huang is broken, grease and lecithin dissolution inside yolk；
(2) blender that 50g butter is 180r/min with revolving speed is beaten into 220s and obtains butter slurry, it is spare；
(3) mixing machine that butter slurry and egg investment revolving speed are 120r/min is stirred into 370s,
(4) 3g xanthan gum (with respect to the 2% of Self- raising flour quality), 3g guar gum is added (with respect to Self- raising flour quality
2%) mixing machine that, investment revolving speed is 120r/min stirs 250s,
(5) addition 150g Self- raising flour, 120g whole milk powder, 60g dried fruit (strawberry, yellow peach, mango 1:1:1 mixture),
30g food fibre powder stirs 510~520s, stands 12min, and adjustment revolving speed is that 170r/min stirs 300s, stands 18min；
(6) it is mixed to be placed in wet process according to the mass ratio mixed dissolution of 20:1:30 for neotame, Sucralose and maltitol
It closes and pelletizes in granulator, 60 DEG C of heated-air dryings to moisture content are lower than 3%, with 40 mesh shaking screen whole grains, obtain sweet mixt；
(7) adjustment revolving speed is 220r/min, and sweet mixt 26.8g and water 200mL is added and stirs 900s, stands 65min,
It pours into Cake mould, merging oven mild fire is heated to 140 DEG C, and constant temperature toasts 230s, raises the temperature to 180 DEG C, constant temperature dries
Roasting 470s, takes out, and room temperature natural cooling obtains dried fruit pound cake.
The cake shape prepared is regular, flawless, and nothing is collapsed and swelled, surface yellow, internal milk yellow, and color is equal
Even, immaculate has pure egg fragrance, free from extraneous odour, and soft exquisiteness, no granular sensation is not scaling-off, does not stick to one's teeth, and sugariness is suitable for.Through examining
It surveys, dietary fiber 10g, calorific value 268kcal is contained in 100g dried fruit pound cake.
Embodiment 2:
(1) 140g fresh egg liquid (egg decladding acquisition) is poured into agitated kettle, 50Hz is stirred 5 minutes, so that egg
Huang is broken, grease and lecithin dissolution inside yolk；
(2) blender that 60g butter is 180r/min with revolving speed is beaten into 220s and obtains butter slurry, it is spare；
(3) mixing machine that butter slurry and egg investment revolving speed are 130r/min is stirred into 380s,
(4) 9g xanthan gum (with respect to the 6% of Self- raising flour quality), 9g guar gum is added (with respect to Self- raising flour quality
6%) mixing machine that, investment revolving speed is 130r/min stirs 300s；
(5) addition 150g Self- raising flour, 130g whole milk powder, 30g dried fruit (strawberry, yellow peach, mango 1:1:1 mixture),
30g food fibre powder stirs 510s, stands 12min, and adjustment revolving speed is that 180r/min stirs 300s, stands 20min；
(6) it is mixed to be placed in wet process according to the mass ratio mixed dissolution of 25:1:30 for neotame, Sucralose and maltitol
It closes and pelletizes in granulator, 60 DEG C of heated-air dryings to moisture content are lower than 3%, with 40 mesh shaking screen whole grains, obtain sweet mixt；
(7) adjustment revolving speed is 220r/min, and sweet mixt 53.6g and water 265mL is added and stirs 910s, stands 65min,
It pours into Cake mould, merging oven mild fire is heated to 130 DEG C, and constant temperature toasts 230s, raises the temperature to 180 DEG C, constant temperature dries
Roasting 480s, takes out, and room temperature natural cooling obtains dried fruit pound cake.
The cake shape prepared is regular, flawless, and nothing is collapsed and swelled, surface yellow, internal milk yellow, and color is equal
Even, immaculate has pure egg fragrance, free from extraneous odour, and soft exquisiteness, no granular sensation is not scaling-off, does not stick to one's teeth, and sugariness is suitable for.Through examining
It surveys, dietary fiber 17g, calorific value 295kcal is contained in 100g dried fruit pound cake.
Embodiment 3:
(1) 160g fresh egg liquid (egg decladding acquisition) is poured into agitated kettle, 50Hz is stirred 5 minutes, so that egg
Huang is broken, grease and lecithin dissolution inside yolk；
(2) blender that 80g butter is 190r/min with revolving speed is beaten into 220s and obtains butter slurry, it is spare；
(3) mixing machine that butter slurry and egg investment revolving speed are 130r/min is stirred into 375s,
(4) 7.5g xanthan gum (the 5% of opposite Self- raising flour quality), 7.5g guar gum (opposite Self- raising flour matter is added
The 5% of amount), the mixing machine that investment revolving speed is 130r/min stirs 300s,
(5) addition 150g Self- raising flour, 150g whole milk powder, 60g dried fruit (strawberry, yellow peach, mango 1:1:1 mixture),
15g food fibre powder stirs 520s, stands 12min, and adjustment revolving speed is that 180r/min stirs 400s, stands 20min；
(6) it is mixed to be placed in wet process according to the mass ratio mixed dissolution of 30:1:45 for neotame, Sucralose and maltitol
It closes and pelletizes in granulator, 70 DEG C of heated-air dryings to moisture content are lower than 3%, with 40 mesh shaking screen whole grains, obtain sweet mixt；
(7) adjustment revolving speed is 220r/min, and sweet mixt 42.6g and water 310mL is added and stirs 900s, stands 70min,
It pours into Cake mould, merging oven mild fire is heated to 130 DEG C, and constant temperature toasts 230s, raises the temperature to 180 DEG C, constant temperature dries
Roasting 480s, takes out, and room temperature natural cooling obtains dried fruit pound cake.
The cake shape prepared is regular, flawless, and nothing is collapsed and swelled, surface yellow, internal milk yellow, and color is equal
Even, immaculate has pure egg fragrance, free from extraneous odour, and soft exquisiteness, no granular sensation is not scaling-off, does not stick to one's teeth, and sugariness is suitable for.Through examining
It surveys, dietary fiber 22g, calorific value 315kcal is contained in 100g dried fruit pound cake.
Cake prepared in the above embodiments is detected with the following method:
(1) Assay of Soluble Dietary Fiber: 1g sample → addition 40mL 0.05mol/L MES-TRIS buffer → shakes up →
It is added in 50 μ L Thermostable α-Amylases (purchased from the joyful beauty Biotechnology Co., Ltd in Hubei) → 95 DEG C of water-baths and shakes enzymatic hydrolysis
100 μ L papain of 35min → cooling → addition (fighting chemical products Co., Ltd purchased from Zhengzhou ten thousand) → adjust pH to 5.7 →
Shaking enzymatic hydrolysis 50 μ L amyloglucosidase of 30min → adjusting pH to 4.5 ± 0.2 → addition (is contained purchased from the Ningxia summer in 55 DEG C of water-baths
Industry Group Co., Ltd) shaking enzymatic hydrolysis 30min in → 60 DEG C of water-baths.
The ratio addition that gained sample is 4:1 in ethyl alcohol and test liquid volume ratio is preheated to 60 DEG C of 95% ethyl alcohol, in room
Temperature is lower to precipitate 60min, and sample ethanol precipitation liquid is transferred in crucible and is filtered；With 78% ethanol washing 2 times of 15mL, 15mL is used
95% ethyl alcohol and the acetone of 15mL wash respectively residue 2 times, by crucible together with residue 105 DEG C of drying overnight, calculate sample
Mass of residue, as total dietary fiber.
(2) the opposite heat of cake: using calculating method, and heat total value is equal to food composition content and Attwater coefficient
Product.The Attwater coefficient of protein is 4.0kcal/g, and fatty Attwater coefficient is 9.0kcal/g, carbohydrate
Attwater coefficient be 4.0kcal/g.Market routine 100g pound cake calorific value is 450-550kcal.
Claims (6)
1. a kind of method of multistep emulsification production dried fruit class pound cake, the production method carry out in accordance with the following steps:
(1) 100~160 parts of fresh egg liquids are poured into agitated kettle, stirring so that yolk is broken, grease inside yolk and
Lecithin dissolution；
(2) 50~80 parts of butter are beaten into obtain butter slurry, it is spare；
It (3) is the mixed of 120~130r/min by the butter slurry that step (2) obtains and the egg liquid investment revolving speed that step (1) obtains
Conjunction machine stirs 370~380s；
(4) 3~9 parts of xanthan gum, 3~9 parts of guar gums are added into mixing machine again, in the item that revolving speed is 120~130r/min
250~300s is stirred under part；
(5) 150 portions of Self- raising flour, 120~150 portions of whole milk powders, 30~60 parts of dried fruits, 15~30 are then added into mixing machine
Part food fibre powder stirs 510~520s under the conditions of 120~130r/min, stands 12~14min, and adjustment revolving speed is 170~
180r/min stirs 300~400s, stands 18~20min, obtains mixture A；
(6) sweetener and water are added in the mixture A into mixing machine, the revolving speed for adjusting mixing machine is 220~230r/min, is stirred
900~910s is mixed, then stands 65~70min, then pours into the mixture in mixing machine in Cake mould, is placed in oven mild fire
130~140 DEG C are heated to, constant temperature toasts 230~240s, raises the temperature to 180~190 DEG C, and constant temperature toasts 470~480s,
It takes out, room temperature natural cooling obtains dried fruit class pound cake；
Above-mentioned number is mass fraction.
2. the method as described in claim 1, it is characterised in that: the sweetener is prepared via a method which: by neotame, three
Chlorine sucrose and maltitol are placed in wet mixing pelletizer and make according to the mass ratio mixed dissolution of 20~30:1:30~45
Grain, 60~70 DEG C of heated-air dryings to moisture content are lower than 3%, with 40~100 mesh shaking screen whole grains, obtain sweetener.
3. method according to claim 1 or 2, it is characterised in that: in step (7), the quality of mixture A, sweetener and water
Than for 1:0.05-0.10:0.35-0.50.
4. method according to claim 1 or 2, it is characterised in that: in step (1), stirring condition are as follows: under the conditions of 40-60Hz
Stirring 3-5 minutes.
5. method according to claim 1 or 2, it is characterised in that: in step (1), stirring condition are as follows: stirred under the conditions of 50Hz
3-5 minutes.
6. method according to claim 1 or 2, it is characterised in that: be 180~190r/ by butter revolving speed in step (2)
The blender of min beats 220~230s and obtains butter slurry.
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Application publication date: 20190402 |