CN109566692A - Cake embryo and its preparation process - Google Patents
Cake embryo and its preparation process Download PDFInfo
- Publication number
- CN109566692A CN109566692A CN201910020753.1A CN201910020753A CN109566692A CN 109566692 A CN109566692 A CN 109566692A CN 201910020753 A CN201910020753 A CN 201910020753A CN 109566692 A CN109566692 A CN 109566692A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- component
- water
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of a kind of cake embryo of cake preparation field and its preparation processes, it includes component A and B component, and the component A includes following component: water, orange juice, salad oil, self raising flour, cornstarch, baking powder, dehydroactic acid sodium, modified food starch, honey powder, yolk；The B component includes following component: albumen, egg white icing premixed powder, tower tower powder, salt, sugar or for sugar.The use of generation sugar and sugar enables to cake embryo edible suitable for different groups, increases the selectivity of eater.
Description
Technical field
The present invention relates to the technical fields of cake preparation, more particularly, to a kind of cake embryo and its preparation process.
Background technique
Cake is a kind of popular food, has won market with its good taste and flavor.Its soft mouth feel, is easy to
Digestion, is suitble to the crowd at each age to consume.Traditional cake is made with egg, flour, sugar for major ingredient, with strong light
Fragrance.With the raising of development of food industry and living standards of the people, the consumption view of food also changes constantly, flavour of food products
Increasingly by consumer concerning this is also manifested in the development of some flavor health cakes.
And vanilla, i.e., fragrant plant, it is that there is medicinal plant and spice berry to share the plant group of attribute, the whole world has
More than 3000 kinds.The essential oil and dry fragrance material extracted from spice berry, is food, cosmetics, the weight of perfumed soap, medical industry
Want add pastil.
In the prior art, with the promotion of living standard, people increasingly pay close attention to health, and spice cake itself
Work in-process sugar content is very high, easily causes obesity, is not only not suitable for three high crowds and eats, child eats this based food and also holds very much
Easily decayed tooth, so needing to research and develop a kind of cake that suitable various people eat.
Summary of the invention
The object of the present invention is to provide a kind of cake embryos, and different crowds can be suitble to edible.
Foregoing invention purpose one of the invention has the technical scheme that
A kind of cake embryo, including component A and B component, the component A include following component: water, orange juice, salad oil, self raising flour, jade
Rice starch, baking powder, dehydroactic acid sodium, modified food starch, honey powder, yolk；The B component includes following component: egg
White, egg white icing premixed powder, tower tower powder, salt, sugar or for sugar.
By using above-mentioned technical proposal, the flavones in component A orange juice can effectively inhibit breast cancer, lung cancer isocellular
Hyperplasia, it is often edible effectively to prevent certain chronic diseases, maintain myocardial function and reduce blood pressure.And for cake embryo
Mouthfeel can be improved in raw material.
The addition of salad oil can improve the problem of cake glues pot, the pot not easy to stick when pouring out after completing.
The addition of self raising flour enables to cake obtained soft, enlarged volume, surfacing.
Cornstarch tool is a bit sticky, and cornstarch is added in cake, exactly in order to make the viscosity of cake bigger,
And it is unlikely to crack.
Baking powder is a kind of mixed looser, the quick raising agent as flour-made food.Baking powder is in contact moisture content, acidity
Or can react when alkaline powder class, partial CO 2 is discharged, and more gases can be discharged in baking process, these
It is fluffy that gas can be such that finished product achievees the effect that.
Modified food starch uses so that cost than originally uses glue class to be greatly reduced, and more stable, cooperation honey is dry
The case where powder is using layering is improved, so that the fragrance of cake mix is uniform.
Honey powder is to be selected different types of with liquid honey flavour primary raw material according to different food technology demands
Starch can provide truer, natural taste experience as carrier for a variety of foods, while in variety classes food also
Have the function of different.Fragrance and flavor can be improved, make soft aroma and naturally, cover bad smell, the property sent out is good thoroughly for fragrance.And
Tissue and mouthfeel can be improved, improve texture characteristic, make the tall and straight high resilience of product, increase the thick and solid degree of mouthfeel.Promote color shape
At making product keep tempting color.
The addition of yolk enables to the interior tissue of cake that very tempting golden yellow is presented, this is mainly due in yolk
Carrotene is a kind of colouring material of natural health, and the golden yellow in cake is exactly that the carrot in yolk is relied on usually to present
's.And the presence of lecithin can be played the role of accelerating emulsification in yolk, so that the grease and moisture content in cake merged
More sufficiently.
Albumen is after adequately dismissing in component B, and inside is full of many minute bubbles, with temperature during baking
Degree increases, minute bubbles expanded by heating, so that cake volume increases.
So that the quality of cake is stablized, material loss is few, and price is relatively stable, improves enterprise for the addition of egg white icing premixed powder
Economic benefit.
The addition of tower tower powder can neutralize the alkalinity of albumen, keep the color of product snow-white.
Sugar or the plasticity ability that product can be improved for the addition of sugar.
The use of selection generation sugar or sugar increases the choosing of eater so that cake embryo can adapt to different groups and eat
Selecting property.
The present invention is further arranged to: the sugar selection white granulated sugar, the generation sugar select xylitol.
By using above-mentioned technical proposal, select white granulated sugar or xylitol, white granulated sugar that can mention as traditional sweet taste
Supply the mouthfeel of consumer's sweet taste.It can also be suitble to patients with diabetes mellitus to selection xylitol, increase edible range.
The present invention is further arranged to: the component A further includes having fat-soluble tea polyphenol microcapsules.
By using above-mentioned technical proposal, tea polyphenols act on blood of human body, promote the metabolism of fatty acid, effectively decompose more
Remaining fat reduces Fat Accumulation；It can inhibit the absorption of fat simultaneously, moreover it is possible to bind directly with lipid and excrete through excrement；
Tea polyphenols can inhibit body to prevent the absorption of carbohydrate saccharide converted to be fat, can inhibit the activity of a- amylase, effectively control
The absorption of carbohydrate in food processed and prevent it from being converted into fat；Tea polyphenols can not only promote lipolysis, and inhibit
The generation of fat, effectively reduces body energy accumulation, and the good bodily form is reduced weight and kept to science.And select the micro- glue of fat-soluble tea polyphenol
Capsule can enhance the amalgamation between other materials, and the cake skin mouthfeel of final molding is unaffected.
The present invention is further arranged to: the core material of the tea polyphenol liposoluble microcapsules by water soluble tea polyphenol, ethyl alcohol and
Starch composition, the wall material of the tea polyphenol liposoluble microcapsules are starch, trehalose and calcium chloride.
By using above-mentioned technical proposal, starch, trehalose and calcium chloride can mix sufficiently with component A.
The present invention is further arranged to: the preparation process of the fat-soluble tea polyphenol micro-capsule comprises the following processes: S1: core material
Preparation: weighing 10-12 parts of starch and 25-30 parts of ethyl alcohol, be uniformly mixed, and the water solubility of 8-10 part of ethyl alcohol is then added
Tea polyphenols are uniformly mixed obtained core material；
S2: wall material preparation: 50-60 parts of starch are dissolved in 1L water and dissolves and stirs evenly, is then dissolved in 5-10 portions of trehaloses
It dissolves and stirs evenly in 500-800 parts of water；5-10 parts of calcium chloride are dissolved in 250-300 parts of water again and dissolves and stirs evenly, so
Amidin, aqueous trehalose solution and calcium chloride water are successively mixed evenly to the wall material of finger afterwards；
S3: uniformly mixed core material is added in wall material, at 20-30 DEG C, the high speed under 10000-15000rmp speed conditions
Homogeneous 10-20min is stirred, then spray drying obtains fat-soluble tea polyphenol microcapsules.
The present invention is further arranged to: the inlet air temperature of the spray drying is 110-160 DEG C, leaving air temp 90-110
℃。
By using above-mentioned technical proposal, the preparation of fat-soluble tea polyphenol microcapsules is completed through the above steps.
The present invention is further arranged to: the salad oil selects soybean salad oil.
It by using above-mentioned technical proposal, selects soybean salad oil that cake can be allowed more moist, and can promote to ferment, increase
Flavoring taste generates differing texture and pliability etc..
The present invention is further arranged to: the component A and B component respectively include the component of following parts by weight:
Component A includes the component of following parts by weight: 450-500 parts of water, 5-20 parts of orange juice, 500-800 parts of salad oil, self raising flour
500-700 parts, 80-150 parts of cornstarch, 2-8 parts of baking powder, 1-5 parts of dehydroactic acid sodium, 10-30 parts of modified food starch, bee
Sweet dry powder 20-40 parts, 500-750 parts of yolk and 5-10 parts of fat-soluble tea polyphenol microcapsules；
B component includes following component: 00-1800 parts of protein 12,120-200 parts of egg white icing premixed powder, 10-20 parts of tower tower powder, salt
2-5 parts, 400-500 parts of sugar or for 300-500 parts sugared.
By using above-mentioned technical proposal, component selection can generate preferable mouthfeel within the above range.
Goal of the invention two of the invention is to provide a kind of preparation process of spice cake embryo, and the technique is utilized to produce cake
The process of embryo solves manpower, and work efficiency is high.
Foregoing invention purpose two of the invention has the technical scheme that a kind of preparation work of cake embryo
Skill, including following preparation step,
Step 1: after water, the salad oil in formula are individually heated to 80-85 DEG C, after being dissolved honey powder with water and salad oil
The first uniformly mixed mixture；
Step 2: to the first mixture be added orange juice, temperature control continuously added at 65-70 DEG C self raising flour, cornstarch, baking powder,
Dehydroactic acid sodium, edible deformation starch stir evenly, and the temperature after adding is controlled at 50-55 DEG C；
Step 3: it is stand-by after mixing evenly to continuously add yolk；
Step 4: it stirs albumen, tower tower powder, salt, sugar to thawing or for sugar, egg white icing premixed powder, it is cooling stand-by；
Step 5: the mixed liquor in step 3 and step 4 being mixed, is stirred evenly；
Step 6: making the spice cake embryo of corresponding specification, toast；
Step 7: post-processing: cooling and packaging.
The present invention is further arranged to: fat-soluble tea polyphenol microcapsules have been additionally added in step 3.
By using above-mentioned technical proposal, the production of cake embryo can be completed through the above steps.
In conclusion advantageous effects of the invention are as follows:
1. the use of generation sugar and sugar in present specification enables to cake embryo edible suitable for different groups, choosing is increased
Selecting property；
2. in component the addition of green tea and fat-soluble tea polyphenol microcapsules be able to maintain cake preservation more long, and it is edible when energy
It enough solves greasy.
Specific embodiment
Embodiment 1
Component A content: 450g water, 5g orange juice, 500g salad oil, 500g self raising flour, 80g cornstarch, 2g baking powder, 1g dehydrogenation second
Sour sodium, 10g modified food starch, 20g honey powder, 500g yolk.
B component content: 1200g albumen, 120g egg white icing premixed powder, 10g tower tower powder, 2g salt, 400g white granulated sugar.
Preparation step
Step 1: after water, the salad oil in formula are individually heated to 80 DEG C, being mixed after being dissolved honey powder with water with salad oil
Close uniform the first mixture；
Step 2: orange juice is added to the first mixture, temperature control continuously adds self raising flour at 65 DEG C, cornstarch, baking powder, takes off
Hydroacetic acid sodium, modified food starch stir evenly, and the temperature after adding modified food starch is controlled at 50 DEG C；
Step 3: it is stand-by after mixing evenly to continuously add yolk；
Step 4: albumen is added in blessing machine, tower tower powder, salt, white granulated sugar, egg white icing premixed powder is poured into and stirs to thawing, it is cooling
For use；
Step 5: the material in step 3 and step 4 being uniformly mixed, is stirred evenly；
Step 6: walking the slurry that pulp grinder walks out 90g, enter baking oven and bake, toasted using continuous tunnel furnace, head temperature is 180 DEG C, baking
24min, is baked 24min by 150 DEG C of back segment；
Step 7: post-processing: exporting cake after baking, control cooling temperature is 20 DEG C of cooling 30min.Be then placed in half at
It labels in product cake box.
Embodiment 2
Component A content: 460g water, 8g orange juice, 550g salad oil, 550g self raising flour, 90g cornstarch, 3g baking powder, 2g dehydrogenation second
Sour sodium, 15g modified food starch, 25g honey powder, 550g yolk, 5g fat-soluble tea polyphenol microcapsules.
B component content: 1300g albumen, 130g egg white icing premixed powder, 12g tower tower powder, 3g salt, 300g xylitol.
Preparation step
Step 1: after water, the salad oil in formula are individually heated to 81 DEG C, being mixed after being dissolved honey powder with water with salad oil
Close uniform the first mixture；
Step 2: orange juice is added to the first mixture, temperature control continuously adds self raising flour at 66 DEG C, cornstarch, baking powder, takes off
Hydroacetic acid sodium, modified food starch stir evenly, and the temperature after adding modified food starch is controlled at 51 DEG C；
Step 3: it is stand-by after mixing evenly to continuously add yolk, fat-soluble tea polyphenol microcapsules；
Step 4: albumen is added in blessing machine, tower tower powder, salt, white granulated sugar, egg white icing premixed powder is poured into and stirs to thawing, it is cooling
For use；
Step 5: the material in step 3 and step 4 being uniformly mixed, is stirred evenly；
Step 6: walking the slurry that pulp grinder walks out 90g, enter baking oven and bake, toasted using continuous tunnel furnace, front-end temperature is 180 DEG C, baking
24min, is baked 24min by 150 DEG C of back segment；
Step 7: post-processing: exporting cake after baking, control cooling temperature is 20 DEG C of cooling 30min.Be then placed in half at
It labels in product cake box.
The core material of fat-soluble tea polyphenol microcapsules is made of water soluble tea polyphenol, ethyl alcohol and starch, and wall material is by starch, seaweed
Sugar and calcium chloride composition.
Specific fat-soluble tea polyphenol microcapsules include following preparation method:
S1: core material preparation: weighing 10 parts of starch and 25 parts of ethyl alcohol, be uniformly mixed, and the water-soluble of 8 parts of ethyl alcohol is then added
Property tea polyphenols, are uniformly mixed obtained core material；
S2: wall material preparation: 50 parts of starch are dissolved in 1L water and dissolves and stirs evenly, 5 portions of trehaloses are then dissolved in 500 parts of water
Middle dissolution stirs evenly；5 parts of calcium chloride are dissolved in 250 parts of water again and dissolves and stirs evenly, then successively by amidin,
The wall material of finger is mixed evenly in aqueous trehalose solution and calcium chloride water；S3: uniformly mixed core material is added in wall material,
At 20 DEG C, the high-speed stirred homogeneous 10min under 10000rmp speed conditions, then it is micro- to obtain fat-soluble tea polyphenol for spray drying
Capsule.The inlet air temperature of spray drying is 110 DEG C, and leaving air temp is 90 DEG C.
Embodiment 3
Component A content: 470g water, 10g orange juice, 600g salad oil, 600g self raising flour, 100g cornstarch, 4g baking powder, 3g dehydrogenation
Sodium acetate, 20g modified food starch, 30g honey powder, 600g yolk, 7g fat-soluble tea polyphenol microcapsules.
B component content: 1400g albumen, 140g egg white icing premixed powder, 14g tower tower powder, 4g salt, 450g white granulated sugar.
Preparation step
Step 1: after water, the salad oil in formula are individually heated to 82 DEG C, being mixed after being dissolved honey powder with water with salad oil
Close uniform the first mixture；
Step 2: orange juice is added to the first mixture, temperature control continuously adds self raising flour at 67 DEG C, cornstarch, baking powder, takes off
Hydroacetic acid sodium, modified food starch stir evenly, and the temperature after adding modified food starch is controlled at 52 DEG C；
Step 3: it is stand-by after mixing evenly to continuously add yolk, fat-soluble tea polyphenol microcapsules；
Step 4: albumen is added in blessing machine, tower tower powder, salt, white granulated sugar, egg white icing premixed powder is poured into and stirs to thawing, it is cooling
For use；
Step 5: the material in step 3 and step 4 being uniformly mixed, is stirred evenly；
Step 6: walking the slurry that pulp grinder walks out 90g, enter baking oven and bake, toasted using continuous tunnel furnace, front-end temperature is 180 DEG C, baking
24min, is baked 24min by 150 DEG C of back segment；
Step 7: post-processing: exporting cake after baking, control cooling temperature is 20 DEG C of cooling 30min.Be then placed in half at
It labels in product cake box.
The core material of fat-soluble tea polyphenol microcapsules is made of water soluble tea polyphenol, ethyl alcohol and starch, and wall material is by starch, seaweed
Sugar and calcium chloride composition.
Specific fat-soluble tea polyphenol microcapsules include following preparation method:
S1: core material preparation: weighing 10 parts of starch and 25 parts of ethyl alcohol, be uniformly mixed, and the water-soluble of 8 parts of ethyl alcohol is then added
Property tea polyphenols, are uniformly mixed obtained core material；
S2: wall material preparation: 50 parts of starch are dissolved in 1L water and dissolves and stirs evenly, 5 portions of trehaloses are then dissolved in 500 parts of water
Middle dissolution stirs evenly；5 parts of calcium chloride are dissolved in 250 parts of water again and dissolves and stirs evenly, then successively by amidin,
The wall material of finger is mixed evenly in aqueous trehalose solution and calcium chloride water；S3: uniformly mixed core material is added in wall material,
At 20 DEG C, the high-speed stirred homogeneous 10min under 10000rmp speed conditions, then it is micro- to obtain fat-soluble tea polyphenol for spray drying
Capsule.The inlet air temperature of spray drying is 110 DEG C, and leaving air temp is 90 DEG C.
Embodiment 4
Component A content: 480g water, 15g orange juice, 700g salad oil, 650g self raising flour, 120g cornstarch, 5g baking powder, 4g dehydrogenation
Sodium acetate, 22g modified food starch, 32g honey powder, 650g yolk, 8g fat-soluble tea polyphenol microcapsules.
B component content: 1500g albumen, 150g egg white icing premixed powder, 16g tower tower powder, 4g salt, 400g xylitol.
Preparation step
Step 1: after water, the salad oil in formula are individually heated to 83 DEG C, being mixed after being dissolved honey powder with water with salad oil
Close uniform the first mixture；
Step 2: orange juice is added to the first mixture, temperature control continuously adds self raising flour at 68 DEG C, cornstarch, baking powder, takes off
Hydroacetic acid sodium, modified food starch stir evenly, and the temperature after adding modified food starch is controlled at 53 DEG C；
Step 3: it is stand-by after mixing evenly to continuously add yolk, fat-soluble tea polyphenol microcapsules；
Step 4: albumen is added in blessing machine, tower tower powder, salt, white granulated sugar, egg white icing premixed powder is poured into and stirs to thawing, it is cooling
For use；
Step 5: the material in step 3 and step 4 being uniformly mixed, is stirred evenly；
Step 6: walking the slurry that pulp grinder walks out 90g, enter baking oven and bake, toasted using continuous tunnel furnace, front-end temperature is 180 DEG C, baking
24min, is baked 24min by 150 DEG C of back segment；
Step 7: post-processing: exporting cake after baking, control cooling temperature is 20 DEG C of cooling 30min.Be then placed in half at
It labels in product cake box.
Fat-soluble tea polyphenol microcapsules include following preparation method:
S1: core material preparation: weighing 11 parts of starch and 28 parts of ethyl alcohol, be uniformly mixed, and the water-soluble of 9 parts of ethyl alcohol is then added
Property tea polyphenols, are uniformly mixed obtained core material；
S2: wall material preparation: 55 parts of starch are dissolved in 1L water and dissolves and stirs evenly, 7 portions of trehaloses are then dissolved in 650 parts of water
Middle dissolution stirs evenly；7 parts of calcium chloride are dissolved in 280 parts of water again and dissolves and stirs evenly, then successively by amidin,
The wall material of finger is mixed evenly in aqueous trehalose solution and calcium chloride water；S3: uniformly mixed core material is added in wall material,
At 25 DEG C, the high-speed stirred homogeneous 15min under 12000rmp speed conditions, then it is micro- to obtain fat-soluble tea polyphenol for spray drying
Capsule.The inlet air temperature of spray drying is 140 DEG C, and leaving air temp is 100 DEG C.
Embodiment 5
Component A content: 490g water, 18g orange juice, 750g salad oil, 700g self raising flour, 140g cornstarch, 6g baking powder, 5g dehydrogenation
Sodium acetate, 25g modified food starch, 35g honey powder, 700g yolk, 9g fat-soluble tea polyphenol microcapsules.
B component content: 1600g albumen, 170g egg white icing premixed powder, 18g tower tower powder, 5g salt, 500g white granulated sugar.
Preparation step
Step 1: after water, the salad oil in formula are individually heated to 84 DEG C, being mixed after being dissolved honey powder with water with salad oil
Close uniform the first mixture；
Step 2: orange juice is added to the first mixture, temperature control continuously adds self raising flour at 69 DEG C, cornstarch, baking powder, takes off
Hydroacetic acid sodium, modified food starch stir evenly, and the temperature after adding modified food starch is controlled at 54 DEG C；
Step 3: it is stand-by after mixing evenly to continuously add yolk, fat-soluble tea polyphenol microcapsules；
Step 4: albumen is added in blessing machine, tower tower powder, salt, white granulated sugar, egg white icing premixed powder is poured into and stirs to thawing, it is cooling
For use；
Step 5: the material in step 3 and step 4 being uniformly mixed, is stirred evenly；
Step 6: walking the slurry that pulp grinder walks out 90g, enter baking oven and bake, toasted using continuous tunnel furnace, front-end temperature is 180 DEG C, baking
24min, is baked 24min by 150 DEG C of back segment；
Step 7: post-processing: exporting cake after baking, control cooling temperature is 20 DEG C of cooling 30min.Be then placed in half at
It labels in product cake box.
Fat-soluble tea polyphenol microcapsules include following preparation method:
S1: core material preparation: weighing 11 parts of starch and 28 parts of ethyl alcohol, be uniformly mixed, and the water-soluble of 9 parts of ethyl alcohol is then added
Property tea polyphenols, are uniformly mixed obtained core material；
S2: wall material preparation: 55 parts of starch are dissolved in 1L water and dissolves and stirs evenly, 7 portions of trehaloses are then dissolved in 650 parts of water
Middle dissolution stirs evenly；7 parts of calcium chloride are dissolved in 280 parts of water again and dissolves and stirs evenly, then successively by amidin,
The wall material of finger is mixed evenly in aqueous trehalose solution and calcium chloride water；S3: uniformly mixed core material is added in wall material,
At 25 DEG C, the high-speed stirred homogeneous 15min under 12000rmp speed conditions, then it is micro- to obtain fat-soluble tea polyphenol for spray drying
Capsule.The inlet air temperature of spray drying is 140 DEG C, and leaving air temp is 100 DEG C.
Embodiment 6
Component A content: 500g water, 20g orange juice, 800g salad oil, 700g self raising flour, 150g cornstarch, 8g baking powder, 5g dehydrogenation
Sodium acetate, 30g modified food starch, 40g honey powder, 750g yolk, 10g fat-soluble tea polyphenol microcapsules.
B component content: 1700g albumen, 200g egg white icing premixed powder, 20g tower tower powder, 5g salt, 500g xylitol.
Preparation step
Step 1: after water, the salad oil in formula are individually heated to 85 DEG C, being mixed after being dissolved honey powder with water with salad oil
Close uniform the first mixture；
Step 2: orange juice is added to the first mixture, temperature control continuously adds self raising flour at 70 DEG C, cornstarch, baking powder, takes off
Hydroacetic acid sodium, modified food starch stir evenly, and the temperature after adding modified food starch is controlled at 55 DEG C；
Step 3: it is stand-by after mixing evenly to continuously add yolk, fat-soluble tea polyphenol microcapsules；
Step 4: albumen is added in blessing machine, tower tower powder, salt, white granulated sugar, egg white icing premixed powder is poured into and stirs to thawing, it is cooling
For use；
Step 5: the material in step 3 and step 4 being uniformly mixed, is stirred evenly；
Step 6: walking the slurry that pulp grinder walks out 90g, enter baking oven and bake, toasted using continuous tunnel furnace, front-end temperature is 180 DEG C, baking
24min, is baked 24min by 150 DEG C of back segment；
Step 7: post-processing: exporting cake after baking, control cooling temperature is 20 DEG C of cooling 30min.Be then placed in half at
It labels in product cake box.
Fat-soluble tea polyphenol microcapsules include following preparation method:
S1: core material preparation: weighing 12 parts of starch and 30 parts of ethyl alcohol, be uniformly mixed, and 10 parts of water of ethyl alcohol is then added
Dissolubility tea polyphenols are uniformly mixed obtained core material；
S2: wall material preparation: 60 parts of starch are dissolved in 1L water and dissolves and stirs evenly, 10 portions of trehaloses are then dissolved in 800 parts
Dissolution stirs evenly in water；10 parts of calcium chloride are dissolved in 300 parts of water again and dissolves and stirs evenly, it is then successively that starch is water-soluble
The wall material of finger is mixed evenly in liquid, aqueous trehalose solution and calcium chloride water；
S3: uniformly mixed core material is added in wall material, at 30 DEG C, the high-speed stirred homogeneous under 15000rmp speed conditions
20min, then spray drying obtains fat-soluble tea polyphenol microcapsules.The inlet air temperature of spray drying is 160 DEG C, and leaving air temp is
110℃。
The concrete component table of 1 embodiment 1-6 of table
Experiment detection
1, organoleptic requirements
| Project | It is required that |
| Form | Shape is neat, and bottom is smooth, no mildew, no deformation |
| Color | Surface color is uniform |
| Tissue | Without irregular macroscopic-void, sugar-free grain, no powder agglomates |
| Flavour and mouthfeel | Taste is pure, free from extraneous odour |
| Impurity | Without visible foreign |
2, physical and chemical index
| Project | Index |
| Loss on drying/%≤ | 42 |
| Protein/% >= | 4 |
| Total reducing sugar/%≤ | 42 |
The organoleptic requirements of actually detected middle embodiment 1-6 and physical and chemical index meet the requirements.
And cake embryo of the embodiment 1 compared with embodiment 2-6 is compared, embodiment 2-6 can be saved more long.
In present specification embodiment 1-6, modified food starch is purchased from Guo Nong starch Co., Ltd, Foshan City official website.
Salad oil selects soybean salad oil.
The embodiment of present embodiment is presently preferred embodiments of the present invention, not limits protection of the invention according to this
Range, therefore: the equivalence changes that all structures under this invention, shape, principle are done, should all be covered by protection scope of the present invention it
It is interior.
Claims (10)
1. a kind of cake embryo, it is characterised in that: including component A and B component, the component A includes following component: water, orange juice, color
Draw oil, self raising flour, cornstarch, baking powder, dehydroactic acid sodium, modified food starch, honey powder, yolk；
The B component includes following component: albumen, egg white icing premixed powder, tower tower powder, salt, sugar or for sugar.
2. cake embryo according to claim 1, it is characterised in that: the sugar selection white granulated sugar, the generation sugar select xylose
Alcohol.
3. cake embryo according to claim 1, it is characterised in that: the component A further includes having the micro- glue of fat-soluble tea polyphenol
Capsule.
4. cake embryo according to claim 3, it is characterised in that: the core material of the tea polyphenol liposoluble microcapsules is by water-soluble
Property tea polyphenols, ethyl alcohol and starch composition, the wall materials of the tea polyphenol liposoluble microcapsules is starch, trehalose and calcium chloride.
5. cake embryo according to claim 4, it is characterised in that: the preparation process of the fat-soluble tea polyphenol micro-capsule includes
Following process:
S1: core material preparation: 10-12 parts of starch and 25-30 parts of ethyl alcohol are weighed, is stirred
Uniformly, the water soluble tea polyphenol of 8-10 part of ethyl alcohol is then added, is uniformly mixed obtained core material；
S2: wall material preparation: 50-60 parts of starch are dissolved in 1L water and dissolves and stirs evenly, is then dissolved in 5-10 portions of trehaloses
It dissolves and stirs evenly in 500-800 parts of water；5-10 parts of calcium chloride are dissolved in 250-300 parts of water again and dissolves and stirs evenly, so
Amidin, aqueous trehalose solution and calcium chloride water are successively mixed evenly to the wall material of finger afterwards；
S3: uniformly mixed core material is added in wall material, at 20-30 DEG C, the high speed under 10000-15000rmp speed conditions
Homogeneous 10-20min is stirred, then spray drying obtains fat-soluble tea polyphenol microcapsules.
6. cake embryo according to claim 5, it is characterised in that: the inlet air temperature of the spray drying is 110-160 DEG C,
Leaving air temp is 90-110 DEG C.
7. cake embryo according to claim 6, it is characterised in that: the salad oil selects soybean salad oil.
8. cake embryo according to claim 7, it is characterised in that: the component A and B component respectively include following parts by weight
Several components:
Component A includes the component of following parts by weight: 450-500 parts of water, 5-20 parts of orange juice, 500-800 parts of salad oil, self raising flour
500-700 parts, 80-150 parts of cornstarch, 2-8 parts of baking powder, 1-5 parts of dehydroactic acid sodium, 10-30 parts of modified food starch, bee
Sweet dry powder 20-40 parts, 500-750 parts of yolk and 5-10 parts of fat-soluble tea polyphenol microcapsules；
B component includes following component: 00-1800 parts of protein 12,120-200 parts of egg white icing premixed powder, 10-20 parts of tower tower powder, salt
2-5 parts, 400-500 parts of sugar or for 300-500 parts sugared.
9. a kind of preparation process of cake embryo, it is characterised in that: including following preparation step,
Step 1: after water, the salad oil in formula are individually heated to 80-85 DEG C, after being dissolved honey powder with water and salad oil
The first uniformly mixed mixture；
Step 2: to the first mixture be added orange juice, temperature control continuously added at 65-70 DEG C self raising flour, cornstarch, baking powder,
Dehydroactic acid sodium, edible deformation starch stir evenly, and the temperature after adding is controlled at 50-55 DEG C；
Step 3: it is stand-by after mixing evenly to continuously add yolk；
Step 4: it stirs albumen, tower tower powder, salt, sugar to thawing or for sugar, egg white icing premixed powder, it is cooling stand-by；
Step 5: the material in step 3 and step 4 being mixed, is stirred evenly；
Step 6: making the cake embryo of corresponding specification, toast；
Step 7: post-processing: cooling and packaging.
10. the preparation process of cake embryo according to claim 9, it is characterised in that: be additionally added fat-soluble tea in step 3
Polyphenol microcapsules.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910020753.1A CN109566692A (en) | 2019-01-09 | 2019-01-09 | Cake embryo and its preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910020753.1A CN109566692A (en) | 2019-01-09 | 2019-01-09 | Cake embryo and its preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109566692A true CN109566692A (en) | 2019-04-05 |
Family
ID=65915999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910020753.1A Pending CN109566692A (en) | 2019-01-09 | 2019-01-09 | Cake embryo and its preparation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109566692A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110859206A (en) * | 2019-11-12 | 2020-03-06 | 黄石市达美滋生物科技有限公司 | Process method for making cake blank by using cake paper holder instead of tempering mold |
| CN111034754A (en) * | 2019-12-23 | 2020-04-21 | 李来发 | Sun cake and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330213A (en) * | 2013-05-10 | 2013-10-02 | 杭州普丽美地生物科技有限公司 | Tea polyphenol liposoluble microcapsules and preparation method thereof |
| CN105851118A (en) * | 2016-05-31 | 2016-08-17 | 安徽巧美滋食品有限公司 | Pre-blending powder for nutritive cake |
| CN105994530A (en) * | 2016-07-30 | 2016-10-12 | 友臣(福建)食品有限公司 | Nutrient cake and making method thereof |
-
2019
- 2019-01-09 CN CN201910020753.1A patent/CN109566692A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330213A (en) * | 2013-05-10 | 2013-10-02 | 杭州普丽美地生物科技有限公司 | Tea polyphenol liposoluble microcapsules and preparation method thereof |
| CN105851118A (en) * | 2016-05-31 | 2016-08-17 | 安徽巧美滋食品有限公司 | Pre-blending powder for nutritive cake |
| CN105994530A (en) * | 2016-07-30 | 2016-10-12 | 友臣(福建)食品有限公司 | Nutrient cake and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110859206A (en) * | 2019-11-12 | 2020-03-06 | 黄石市达美滋生物科技有限公司 | Process method for making cake blank by using cake paper holder instead of tempering mold |
| CN111034754A (en) * | 2019-12-23 | 2020-04-21 | 李来发 | Sun cake and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100366161C (en) | Prestirred bread flours with healthcare function | |
| CN104247733A (en) | Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread | |
| CN103783112B (en) | Whole grain flour and minor grain crop cookie | |
| CN103404574A (en) | Grape biscuit and manufacturing method thereof | |
| CN107668134A (en) | A kind of mulberry jam sandwich biscuits and preparation method thereof | |
| CN103783114B (en) | Wheat whole-grain-powder biscuit | |
| KR101428862B1 (en) | Brown rice citron flakes and manufacturing method thereof | |
| CN109566692A (en) | Cake embryo and its preparation process | |
| CN103783113B (en) | Alpha-linolenic-acid minor grain crop biscuit | |
| CN107232263A (en) | A kind of argy wormwood shortbread type biscuit and preparation method thereof | |
| CN106234542A (en) | A kind of processing technology of purple rice Rhizoma Steudnerae Henryanae Semen Coicis wheat bran cookies | |
| CN108064907A (en) | A kind of agaric highland barley wire drawing cake and preparation method thereof | |
| CN104186626A (en) | Method for preparing mixed type coarse food grain cake | |
| CN106578924A (en) | Non-oil-fried instant hollow noodles and preparation method thereof | |
| CN109497122A (en) | French cheese moon cake and its preparation process | |
| CN1324987C (en) | Series health-care food contg. Chinese wolfberry and barley | |
| CN1125594C (en) | Mooncake | |
| CN107333852A (en) | A kind of arrow-leaved oleaster face pie and preparation method thereof | |
| KR20210041743A (en) | Apple bread and method of manufacturing the same | |
| KR101384791B1 (en) | Method for producing tricolor bread with mixed grains and a tricolor bread mixed grains by the same method | |
| KR101229744B1 (en) | The mixed composition and barley bread with it and its product method | |
| CN105815402A (en) | Health quail egg biscuits capable of tonifying qi and blood and preparation method of health quail egg biscuits | |
| CN104783037A (en) | Tomato flavor vermicelli and preparation method thereof | |
| CN108812753A (en) | A kind of cake premixed powder and preparation method thereof | |
| CN110122525A (en) | The health bread and preparation method thereof of fresh potato potato slurry addition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190405 |
|
| RJ01 | Rejection of invention patent application after publication |