CN110024830A - A kind of coarse cereal cake and preparation method thereof - Google Patents
A kind of coarse cereal cake and preparation method thereof Download PDFInfo
- Publication number
- CN110024830A CN110024830A CN201910438218.8A CN201910438218A CN110024830A CN 110024830 A CN110024830 A CN 110024830A CN 201910438218 A CN201910438218 A CN 201910438218A CN 110024830 A CN110024830 A CN 110024830A
- Authority
- CN
- China
- Prior art keywords
- cake
- powder
- oatmeal
- coarse cereal
- oat bran
- 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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- 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)
- Fodder In General (AREA)
Abstract
The present invention discloses a kind of coarse cereal cake and preparation method thereof, is related to food processing technology field.The coarse cereal cake includes the raw material of following parts by weight: 15~22 parts of oatmeal of extruding, 5~10 parts of oat bran powder of extruding, 26~32 parts of oligofructose powder, 0.5~0.8 part of xylosic alcohol powder, 22~25.6 parts of Self- raising flour, 80~120 parts of egg, 18~22 parts of milk and 50~70 parts of corn oil.The present invention improves the eating mouth feel of oatmeal and oat bran, so that having both good mouthfeel while promoting the dietary fiber content in coarse cereal cake by carrying out extrusion process to oatmeal and oat bran respectively in advance.Meanwhile being added by using Hui Tianfa and squeezing oat bran powder, the additive amount for squeezing oat bran powder is accurately controlled, to effectively increase the eating mouth feel and quality stability of coarse cereal cake.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of coarse cereal cake and preparation method thereof.
Background technique
Cake is the sweets of a kind of high heat, high fat content, deep to be liked by the majority of consumers.But large amounts of food cake holds
Easily causing sugar to take in, excessive, dietary structure is unbalance, significantly improves the disease incidence such as obesity, diabetes.Due to five cereals
Rich in dietary fiber, fat content is few, heat is low, can promote intestines peristalsis, improves enteron aisle function, as people drink health
The high demand of food, coarse cereal cake are more and more welcomed by the people.But there are some problems for current coarse cereal cake: coarse cereals mouthfeel is thick
It is rough, and containing textured close, tough and tensile and stodgy wheat bran, cause the mouthfeel of coarse cereal cake poor, is unfavorable for marketing.
Summary of the invention
The main object of the present invention is to propose a kind of coarse cereal cake and preparation method thereof, it is intended to improve the same of coarse cereals utilization rate
When, guarantee the mouthfeel of coarse cereal cake.
To achieve the above object, a kind of coarse cereal cake proposed by the present invention, the coarse cereal cake include following parts by weight
Raw material: squeeze 15~22 parts of oatmeal, squeeze 5~10 parts of oat bran powder, 26~32 parts of oligofructose powder, xylosic alcohol powder
0.5~0.8 part, 22~25.6 parts of Self- raising flour, 80~120 parts of egg, 18~22 parts of milk and 50~70 parts of corn oil.
Optionally, in the extruding oatmeal, the mass content of oat bran is not higher than 3%.
Optionally, the partial size for squeezing oatmeal is 60~80 mesh.
Optionally, the partial size for squeezing oat bran powder is 60~80 mesh.
The present invention also proposes a kind of preparation method of coarse cereal cake, is used to prepare above-mentioned coarse cereal cake, the coarse cereal cake
Preparation method the following steps are included:
Egg decladding separates yolk and egg white；
The oligofructose powder of part is added into the egg white, dismisses to be formed and dismisses egg white；
Xylosic alcohol powder and the remaining oligofructose powder are added into the yolk, milk and corn are added after dismissing
Oil mixes to dismiss egg yolk liquid；
It oat bran powder will be squeezed is added to described dismiss in egg yolk liquid and mix, add and squeeze oatmeal and described dismiss
Egg white mixes, and is eventually adding Self- raising flour mixing, obtains cake liquid；
After the cake liquid injection molding, baking, demoulding, cooling coarse cereal cake.
Optionally, the mass ratio of the oligofructose powder of the part and the remaining oligofructose powder is 1:(1~2).
Optionally, oat bran powder will be squeezed be added to described dismiss in egg yolk liquid and mix, add squeeze oatmeal and
Described to dismiss egg white mixing, being eventually adding the step of Self- raising flour mixes, obtains cake liquid further includes before following steps: by oat
Powder be sent into extruder in pre-gelatinized processing, obtain extruding oatmeal, wherein the feeding-in solid body amount of the extruder be 7.0~
10.0kg/h, liquid feed rate are 3~4kg/h, screw speed is 80~120rpm, conveying direction of the extruder along material
It is divided into five warm areas, the temperature setting of five warm areas is followed successively by 50~80 DEG C, 70~90 DEG C, 60~80 DEG C, 115~130
DEG C and 65~75 DEG C.
Optionally, oat bran powder will be squeezed be added to described dismiss in egg yolk liquid and mix, add squeeze oatmeal and
Described to dismiss egg white mixing, being eventually adding the step of Self- raising flour mixes, obtains cake liquid further includes before following steps: by oat
Wheat bran is sent into extruder after expanding treatment, is dried, is crushed to obtain and squeeze oat bran powder, wherein the solid of the extruder into
Doses is 7.0~10.0kg/h, liquid feed rate is 3~4kg/h, screw speed is 80~120rpm, and the extruder is along object
The conveying direction of material is divided into five warm areas, the temperature setting of five warm areas be followed successively by 50~80 DEG C, 70~90 DEG C, 130~
150 DEG C, 115~130 DEG C and 65~75 DEG C.
Optionally, will demould after the cake liquid injection molding, baking, cooling coarse cereal cake the step of in, the baking
When, excessive internal heat temperature is 160~165 DEG C, and lower fire temperature is 170~175 DEG C.
In technical solution of the present invention, by carrying out extrusion process to oatmeal and oat bran respectively in advance, make oatmeal
It is refined with oat bran, structure changes, so as to improve the eating mouth feel of oatmeal and oat bran, so that miscellaneous being promoted
While dietary fiber content in grain cake, good mouthfeel is had both, moreover, because treated using extrusion modification
It squeezes oat bran powder and squeezes oatmeal and improve the life of coarse cereal cake so that the baking time of coarse cereal cake substantially reduces
Produce efficiency.Meanwhile being added by using Hui Tianfa and squeezing oat bran powder, allow the additive amount for squeezing oat bran powder smart
Really control, to effectively increase the eating mouth feel and quality stability of coarse cereal cake.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
The structure shown according to these attached drawings obtains other attached drawings.
Fig. 1 is the flow diagram of an embodiment of the preparation method of coarse cereal cake provided by the invention.
The embodiments will be further described with reference to the accompanying drawings for the realization, the function and the advantages of the object of the present invention.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Large amounts of food cake be easy to cause that sugar intake is excessive, dietary structure is unbalance, as people are to the height of healthy diet
Demand, coarse cereal cake are more and more welcomed by the people.But there are some problems for current coarse cereal cake: coarse cereals coarse mouthfeel, and
Containing textured close, tough and tensile and stodgy wheat bran, causes the mouthfeel of coarse cereal cake poor, be unfavorable for marketing.
In consideration of it, the present invention proposes that a kind of coarse cereal cake, the coarse cereal cake are rich in dietary fiber, full of nutrition, heat
Low and eating mouth feel is good.
In the present embodiment, the coarse cereal cake includes the raw material of following parts by weight: squeezing 15~22 parts of oatmeal, squeezes
5~10 parts of oat bran powder, 26~32 parts of oligofructose powder, 0.5~0.8 part of xylosic alcohol powder, 22~25.6 parts of Self- raising flour, chicken
80~120 parts of egg, 18~22 parts of milk and 50~70 parts of corn oil.
Oat is a kind of low sugar, high energy food, nutritive value with higher.Oat sweet in flavor and neutral in nature, the beneficial spleen nourishing heart of energy are held back
Sweat can be used for physically weak spontaneous perspiration, night sweat or tuberculosis patient, is rich in dietary fiber, can promote enterogastric peristalsis, be conducive to defecation；Heat
Measure low, glycemic index is low, has effects that blood lipid-reducing blood sugar-decreasing, substitutes the coarse cereal cake that a part of Self- raising flour is produced with oatmeal and has
There are high nutritive value and low in calories, edible health.Common out powder is compared, oatmeal is squeezed and is easier to digest, eating mouth feel is more
It is good, and due to structurally-modified, the influence to cake starting decreases, so as to effectively increase the oat in coarse cereal cake
The additive amount of powder in the present embodiment, uses and squeezes oatmeal in the nutritive value for promoting cake, while reducing its heat,
Guarantee the eating mouth feel of cake.It, can also be using common oats such as extruding buckwheat, extruding highland barley flours in addition to squeezing oatmeal
Powder.
It should be noted that further increase the mouthfeel and quality stability of coarse cereal cake, the extruding oatmeal of use
Excessive oat bran should not be contained, specifically, the mass content for squeezing oat bran in oatmeal is not more than 3%.
Oat bran is equally rich in dietary fiber, nutritive value with higher and lower heat, can be used as component
One of participate in production coarse cereal cake.But it is relatively rough in mouthfeel since oat bran quality is close, tough and tensile and nondigestible,
A large amount of additions can reduce the eating mouth feel of cake, and treated squeezes oat bran powder and can well solve this for extrusion
Problem guarantees that after being added to oat bran, cake still has preferable eating mouth feel.
Although with extrusion modification treated oatmeal and oat bran powder, the edible mouth of coarse cereal cake can be improved
Sense can still result in mouthfeel reduction but if addition is excessive, and if addition is very few, and the nutritive value that will lead to cake declines,
Therefore, in the present embodiment, the raw material of the coarse cereal cake preferably squeezes 15~22 parts of oatmeal, squeezes oat bran powder 5~10
Part, 26~32 parts of oligofructose powder, 0.5~0.8 part of xylosic alcohol powder, 22~25.6 parts of Self- raising flour, 80~120 parts of egg, ox
18~22 parts of milk and 50~70 parts of corn oil.
It further, is the eating mouth feel for promoting coarse cereal cake, in one embodiment of the invention, strict control squeezes oat
The granularity of powder, the extruding oatmeal should be able to cross 60~80 meshes.For the same reason, in another embodiment of the present invention,
The oat bran powder that squeezes can preferably cross the extruding oat bran powder of 60~80 meshes.
In addition, oligofructose is a kind of excellent water-soluble dietary fiber, serum cholesterol, glycerol three can be effectively reduced
The quantity of rouge, free fatty acid improves lipid-metabolism, a series of for hypertension, artery sclerosis etc. because of caused by blood lipid height
Cardiovascular disease has a better role；Xylitol can participate in body metabolism, and into after blood, being not required to insulin can be thoroughly
Enter cell and accretion rate is fast, blood glucose rise will not be caused.In the present embodiment, using oligofructose powder and xylosic alcohol powder as sweet tea
Taste agent does not influence dismissing for cake not only, and has the advantages that heat is low, mouthfeel is good.
Based on this, the present invention also proposes a kind of preparation method of coarse cereal cake, is used to prepare above-mentioned coarse cereal cake, described miscellaneous
The preparation method of grain cake the following steps are included:
Step S10, egg decladding separates yolk and egg white；
Step S20, the oligofructose powder of part is added in Xiang Suoshu egg white, dismisses to be formed and dismisses egg white；
Step S30, xylosic alcohol powder and the remaining oligofructose powder are added in Xiang Suoshu yolk, milk is added after dismissing
And corn oil, it mixes to dismiss egg yolk liquid.
Wherein, the mass ratio of the oligofructose powder of the part and the remaining oligofructose powder is 1:(1~2).
Step S40, oat bran powder will be squeezed be added to described dismiss in egg yolk liquid and mix, add squeeze oatmeal and
It is described to dismiss egg white mixing, it is eventually adding Self- raising flour mixing, obtains cake liquid.
Since oat bran has different property and structure from oat, if after mixing by the way of extrusion process,
It is be easy to cause the uncontrollable of mixed powder quality, and then causes the mouthfeel of coarse cereal cake unstable.And use Hui Tianfa: first right respectively
Oat bran and oat carry out extrusion process, then will squeeze oat bran powder and are added to dismiss in egg yolk liquid in advance and mix, then
It is added and squeezes oatmeal, so that it may so that the additional amount for squeezing oat bran powder is easier to carry out controlling, so that the mouth of cake
Sense is easier to carry out controlling.For example, can select processing according to actual needs to different degrees of extruding oat bran powder and squeeze
Press oatmeal as raw material.
Oat and oat bran coarse mouthfeel, the coarse cereal cake mouthfeel being processed into are poor.
In consideration of it, being made in oatmeal to the processing of oatmeal extrusion modification by the high temperature and pressure effect in extrusion process
Portion's structural degeneration, oatmeal pre-gelatinized, extruding oatmeal obtained compare Common out powder, and each nutritional ingredient more easily absorbs,
Mouthfeel is finer and smoother, to effectively increase the additive amount of the oatmeal in coarse cereal cake, improves the utilization rate of oatmeal, and
It is subsequent prepare cake when, can effectively shorten baking time, improve the production efficiency of coarse cereal cake.Due in this process
In, water content, the additional amount of material, the extruding temperature and revolving speed of extruder can all influence the final quality for squeezing oatmeal,
In the present embodiment, before carrying out step S40, further includes:
Step S100, oatmeal is sent into pre-gelatinized in extruder to handle, obtains extruding oatmeal.
Wherein, the feeding-in solid body amount of the extruder is 7.0~10.0kg/h, liquid feed rate is 3~4kg/h, screw rod
Revolving speed is 80~120rpm, and the extruder is divided into five warm areas along the conveying direction of material, and the temperature of five warm areas is set
Surely 50~80 DEG C, 70~90 DEG C, 60~80 DEG C, 115~130 DEG C and 65~75 DEG C are followed successively by.
Similarly, extrusion processing is carried out to oat bran, oat bran tissue bulking, refinement, macromolecule can be made
Structure of matter denaturation reduces the influence to cake mouthfeel so that the mouthfeel of oat bran becomes fine and smooth.Therefore, in the present embodiment,
Before carrying out step S40, further includes:
Step S200, oat bran is sent into extruder after expanding treatment, dries, crushes to squeeze oat bran powder.
Moreover, the property based on oat bran, when carrying out extrusion processing, the feeding-in solid body amount of the extruder is
7.0~10.0kg/h, liquid feed rate are 3~4kg/h, screw speed is 80~120rpm, and the extruder is along the defeated of material
Send direction to be divided into five warm areas, the temperature setting of five warm areas be followed successively by 50~80 DEG C, 70~90 DEG C, 130~150 DEG C,
115~130 DEG C and 65~75 DEG C.
It should be noted that sequencing is not present in above-mentioned steps S100 and step S200, step S100 can be in step
Before S200, later or simultaneously carry out；Moreover, step S100 and step S200 and step S10 or step S20 or step S30
Also sequencing is not present, only need to complete step S100 or step S200 before carrying out step S40.
Step S50, it will be demoulded, cooling coarse cereal cake after the cake liquid injection molding, baking.
Wherein, when being toasted, baking temperature setting are as follows: excessive internal heat temperature be 160~165 DEG C, it is lower fire temperature be 170~
175℃。
Technical solution of the present invention is described in further detail below in conjunction with specific embodiments and the drawings, it should be understood that
Following embodiment is only used to explain the present invention, is not intended to limit the present invention.
The dosage according to the form below 1 of each component weighs in embodiment 1 to 5 and comparative example 1 to 2.
The weight (g) of each raw material of table 1
Embodiment 1
By egg decladding, yolk and egg white are separated, it is spare.
Oatmeal (mass content of oat bran is not higher than 3%) is sent into drying, powder in extruder after pre-gelatinized processing
Broken 60 mesh of mistake, obtains extruding oatmeal, spare.Wherein, the feeding-in solid body amount of the extruder is 10.0kg/h, liquid feed rate
For 4kg/h, screw speed 120rpm, the extruder is divided into five warm areas, five warm areas along the conveying direction of material
Temperature setting be followed successively by 75 DEG C, 85 DEG C, 75 DEG C, 118 DEG C and 70 DEG C.
Oat bran is sent into extruder after expanding treatment, dries, crushed 60 meshes, oat bran powder must be squeezed,
It is spare.Wherein, the feeding-in solid body amount of the extruder be 7.0kg/h, liquid feed rate 3kg/h, screw speed 80rpm,
The extruder is divided into five warm areas along the conveying direction of material, the temperature setting of five warm areas be followed successively by 55 DEG C, 75 DEG C,
135 DEG C, 121 DEG C and 72 DEG C.
The oligofructose powder of part is added into egg white, dismisses to be formed and dismisses egg white.Into yolk be added xylosic alcohol powder and
The remaining oligofructose powder is added milk and corn oil, mixes to dismiss egg yolk liquid after dismissing；Wherein, the part
The mass ratio of oligofructose powder and the remaining oligofructose powder is 1:2.
Oat bran powder will be squeezed to be added to dismiss in egg yolk liquid and mix, added and squeezed oatmeal and described dismiss egg white
It mixes, is eventually adding Self- raising flour mixing, obtains cake liquid.Cake liquid is injected into mold, the oven for baking of preheating is put into
7min sets excessive internal heat temperature as 165 DEG C, and lower fire temperature is 175 DEG C.After baking, cake is demoulded, after cooling, is obtained miscellaneous
Grain cake.
Embodiment 2
By egg decladding, yolk and egg white are separated, it is spare.
Oatmeal (mass content of oat bran is not higher than 3%) is sent into pre-gelatinized processing in extruder, drying crushes
80 meshes are crossed afterwards, obtain extruding oatmeal, it is spare.Wherein, the feeding-in solid body amount of the extruder is 7.0kg/h, liquid feed rate
For 3kg/h, screw speed 80rpm, the extruder is divided into five warm areas along the conveying direction of material, five warm areas
Temperature setting is followed successively by 60 DEG C, 85 DEG C, 75 DEG C, 120 DEG C and 68 DEG C.
Oat bran is sent into extruder after expanding treatment, dries, smash it through 80 meshes, obtain extruding oat bran
Powder, it is spare.Wherein, the feeding-in solid body amount of the extruder is 10.0kg/h, liquid feed rate 4kg/h, screw speed are
120rpm, the extruder are divided into five warm areas along the conveying direction of material, and the temperature setting of five warm areas is followed successively by 70
DEG C, 85 DEG C, 145 DEG C, 128 DEG C and 72 DEG C.
The oligofructose powder of part is added into egg white, dismisses to be formed and dismisses egg white.Into yolk be added xylosic alcohol powder and
The remaining oligofructose powder is added milk and corn oil, mixes to dismiss egg yolk liquid after dismissing；Wherein, the part
The mass ratio of oligofructose powder and the remaining oligofructose powder is 1:1.
Oat bran powder will be squeezed to be added to dismiss in egg yolk liquid and mix, added and squeezed oatmeal and described dismiss egg white
It mixes, is eventually adding Self- raising flour mixing, obtains cake liquid.Cake liquid is injected into mold, the oven for baking of preheating is put into
7min sets excessive internal heat temperature as 165 DEG C, and lower fire temperature is 175 DEG C.After baking, cake is demoulded, after cooling, is obtained miscellaneous
Grain cake.
Embodiment 3
By egg decladding, yolk and egg white are separated, it is spare.
Oatmeal (mass content of oat bran is not higher than 3%) is sent into pre-gelatinized processing in extruder, drying crushes
70 meshes are crossed afterwards, obtain extruding oatmeal, it is spare.Wherein, the feeding-in solid body amount of the extruder is 9.0kg/h, liquid feed rate
For 3.5kg/h, screw speed 100rpm, the extruder is divided into five warm areas, five temperature along the conveying direction of material
The temperature setting in area is followed successively by 70 DEG C, 80 DEG C, 70 DEG C, 120 DEG C and 70 DEG C.
Oat bran is sent into extruder after expanding treatment, dries, smash it through 70 meshes, obtain extruding oat bran
Powder, it is spare.Wherein, the feeding-in solid body amount of the extruder is 8.0kg/h, liquid feed rate 3.4kg/h, screw speed are
90rpm, the extruder are divided into five warm areas along the conveying direction of material, and the temperature setting of five warm areas is followed successively by 60
DEG C, 80 DEG C, 140 DEG C, 120 DEG C and 70 DEG C.
The oligofructose powder of part is added into egg white, dismisses to be formed and dismisses egg white.Into yolk be added xylosic alcohol powder and
The remaining oligofructose powder is added milk and corn oil, mixes to dismiss egg yolk liquid after dismissing；Wherein, the part
The mass ratio of oligofructose powder and the remaining oligofructose powder is 1:1.5.
Oat bran powder will be squeezed to be added to dismiss in egg yolk liquid and mix, added and squeezed oatmeal and described dismiss egg white
It mixes, is eventually adding Self- raising flour mixing, obtains cake liquid.Cake liquid is injected into mold, the oven for baking of preheating is put into
7min sets excessive internal heat temperature as 163 DEG C, and lower fire temperature is 173 DEG C.After baking, cake is demoulded, after cooling, is obtained miscellaneous
Grain cake.
Embodiment 4
By egg decladding, yolk and egg white are separated, it is spare.
Oatmeal is sent into pre-gelatinized processing in extruder, dries, smash it through 60 meshes, obtain extruding oatmeal, it is spare.
Wherein, the feeding-in solid body amount of the extruder be 9.0kg/h, liquid feed rate 3.8kg/h, screw speed 90rpm, it is described
Extruder is divided into five warm areas along the conveying direction of material, and the temperature setting of five warm areas is followed successively by 50 DEG C, 70 DEG C, 60
DEG C, 115 DEG C and 65 DEG C.
Oat bran is sent into extruder after expanding treatment, dries, smash it through 80 meshes, obtain extruding oat bran
Powder, it is spare.Wherein, the feeding-in solid body amount of the extruder is 9.0kg/h, liquid feed rate 3.8kg/h, screw speed are
100rpm, the extruder are divided into five warm areas along the conveying direction of material, and the temperature setting of five warm areas is followed successively by 50
DEG C, 70 DEG C, 130 DEG C, 115~130 DEG C and 65 DEG C.
The oligofructose powder of part is added into egg white, dismisses to be formed and dismisses egg white.Into yolk be added xylosic alcohol powder and
The remaining oligofructose powder is added milk and corn oil, mixes to dismiss egg yolk liquid after dismissing；Wherein, the part
The mass ratio of oligofructose powder and the remaining oligofructose powder is 1:2.
Oat bran powder will be squeezed to be added to dismiss in egg yolk liquid and mix, added and squeezed oatmeal and described dismiss egg white
It mixes, is eventually adding Self- raising flour mixing, obtains cake liquid.Cake liquid is injected into mold, the oven for baking of preheating is put into
7min sets excessive internal heat temperature as 162 DEG C, and lower fire temperature is 170 DEG C.After baking, cake is demoulded, after cooling, is obtained miscellaneous
Grain cake.
Embodiment 5
By egg decladding, yolk and egg white are separated, it is spare.
Oatmeal is sent into pre-gelatinized processing in extruder, dries, smash it through 80 meshes, obtain extruding oatmeal, it is spare.
Wherein, the feeding-in solid body amount of the extruder be 8.0kg/h, liquid feed rate 4kg/h, screw speed 110rpm, it is described
Extruder is divided into five warm areas along the conveying direction of material, and the temperature setting of five warm areas is followed successively by 80 DEG C, 90 DEG C, 80
DEG C, 130 DEG C and 75 DEG C.
Oat bran is sent into extruder after expanding treatment, dries, smash it through 60 meshes, obtain extruding oat bran
Powder, it is spare.Wherein, the feeding-in solid body amount of the extruder is 7.0kg/h, liquid feed rate 4kg/h, screw speed are
110rpm, the extruder are divided into five warm areas along the conveying direction of material, and the temperature setting of five warm areas is followed successively by 80
DEG C, 90 DEG C, 150 DEG C, 130 DEG C and 75 DEG C.
The oligofructose powder of part is added into egg white, dismisses to be formed and dismisses egg white.Into yolk be added xylosic alcohol powder and
The remaining oligofructose powder is added milk and corn oil, mixes to dismiss egg yolk liquid after dismissing；Wherein, the part
The mass ratio of oligofructose powder and the remaining oligofructose powder is 1:1.
Oat bran powder will be squeezed to be added to dismiss in egg yolk liquid and mix, added and squeezed oatmeal and described dismiss egg white
It mixes, is eventually adding Self- raising flour mixing, obtains cake liquid.Cake liquid is injected into mold, the oven for baking of preheating is put into
7min sets excessive internal heat temperature as 160 DEG C, and lower fire temperature is 170 DEG C.After baking, cake is demoulded, after cooling, is obtained miscellaneous
Grain cake.
Comparative example 1
By egg decladding, yolk and egg white are separated, it is spare.
Oatmeal (mass content of oat bran is not higher than 3%) is sent into pre-gelatinized processing in extruder, drying crushes
80 meshes are crossed afterwards, obtain extruding oatmeal, it is spare.Wherein, the feeding-in solid body amount of the extruder is 7.0kg/h, liquid feed rate
For 3kg/h, screw speed 80rpm, the extruder is divided into five warm areas along the conveying direction of material, five warm areas
Temperature setting is followed successively by 60 DEG C, 85 DEG C, 75 DEG C, 120 DEG C and 68 DEG C.
Oat bran is sent into extruder after expanding treatment, dries, smash it through 80 meshes, obtain extruding oat bran
Powder, it is spare.Wherein, the feeding-in solid body amount of the extruder is 10.0kg/h, liquid feed rate 4kg/h, screw speed are
120rpm, the extruder are divided into five warm areas along the conveying direction of material, and the temperature setting of five warm areas is followed successively by 70
DEG C, 85 DEG C, 145 DEG C, 128 DEG C and 72 DEG C.
The oligofructose powder of part is added into egg white, dismisses to be formed and dismisses egg white.Into yolk be added xylosic alcohol powder and
The remaining oligofructose powder is added milk and corn oil, mixes to dismiss egg yolk liquid after dismissing；Wherein, the part
The mass ratio of oligofructose powder and the remaining oligofructose powder is 1:1.
Oat bran powder will be squeezed to be added to dismiss in egg yolk liquid and mix, added and squeezed oatmeal and described dismiss egg white
It mixes, is eventually adding Self- raising flour mixing, obtains cake liquid.Cake liquid is injected into mold, the oven for baking of preheating is put into
7min sets excessive internal heat temperature as 165 DEG C, and lower fire temperature is 175 DEG C.After baking, cake is demoulded, after cooling, is obtained miscellaneous
Grain cake.
Comparative example 2
By egg decladding, yolk and egg white are separated, it is spare.
Oatmeal (mass content of oat bran is not higher than 3%) is sent into pre-gelatinized processing in extruder, drying crushes
80 meshes are crossed afterwards, obtain extruding oatmeal, it is spare.Wherein, the feeding-in solid body amount of the extruder is 7.0kg/h, liquid feed rate
For 3kg/h, screw speed 80rpm, the extruder is divided into five warm areas along the conveying direction of material, five warm areas
Temperature setting is followed successively by 60 DEG C, 85 DEG C, 75 DEG C, 120 DEG C and 68 DEG C.
Oat bran is sent into extruder after expanding treatment, dries, smash it through 80 meshes, obtain extruding oat bran
Powder, it is spare.Wherein, the feeding-in solid body amount of the extruder is 10.0kg/h, liquid feed rate 4kg/h, screw speed are
120rpm, the extruder are divided into five warm areas along the conveying direction of material, and the temperature setting of five warm areas is followed successively by 70
DEG C, 85 DEG C, 145 DEG C, 128 DEG C and 72 DEG C.
The oligofructose powder of part is added into egg white, dismisses to be formed and dismisses egg white.Into yolk be added xylosic alcohol powder and
The remaining oligofructose powder is added milk and corn oil, mixes to dismiss egg yolk liquid after dismissing；Wherein, the part
The mass ratio of oligofructose powder and the remaining oligofructose powder is 1:1.
Oat bran powder will be squeezed to be added to dismiss in egg yolk liquid and mix, added and squeezed oatmeal and described dismiss egg white
It mixes, is eventually adding Self- raising flour mixing, obtains cake liquid.Cake liquid is injected into mold, the oven for baking of preheating is put into
7min sets excessive internal heat temperature as 165 DEG C, and lower fire temperature is 175 DEG C.After baking, cake is demoulded, after cooling, is obtained miscellaneous
Grain cake.
Comparative example 3
100g egg is taken, by egg decladding, separates yolk and egg white, it is spare.10g white granulated sugar is added into egg white, dismisses
Egg white is dismissed in formation.20g white granulated sugar is added into yolk, milk and corn oil are added after dismissing, mixes to dismiss egg yolk liquid.It will
25g oatmeal is added to dismiss in egg yolk liquid and mix, and adds and dismisses egg white mixing, is eventually adding the mixing of 25g Self- raising flour, obtains
Cake liquid.Cake liquid is injected into mold, the oven for baking 15min of preheating is put into, sets excessive internal heat temperature as 165 DEG C, under
Fiery temperature is 175 DEG C.After baking, cake is demoulded, after cooling, obtains coarse cereal cake.
Comparative example 4
Commercially available plain cake (no coarse cereals).
Sponge cake prod made from the various embodiments described above and each comparative example is subjected to Quality Detection: organoleptic quality evaluations, heat
Comparison, dietary fiber content.Result is recorded in table 2.
Organoleptic quality evaluations: organoleptic quality evaluations are carried out according to organoleptic quality evaluations table shown in the following table 1；
Heat comparison: according to the total amount of heat of each component heat Calculation sponge cake prod；
Dietary fiber: GB/T 5009.88-2008 " measurement of dietary fiber in food ".
1 organoleptic quality evaluations standard of table
Sensory score result is the summation of above-mentioned shape, tissue, specific volume and mouth feel score.
2 Quality Detection Comparative result of table
As shown in Table 2, compared with plain cake commercially available in comparative example 4, each embodiment has lower heat, higher
Dietary fiber content, and equally there is preferable organoleptic quality；Each embodiment and comparative example 1 are compared, comparative example 1 has
Lower heat and higher dietary fiber content, but the scoring of its organoleptic quality is significantly lower than each embodiment, illustrates when extruding swallow
When flour and excessively high extruding oat bran powder content, the organoleptic quality of coarse cereal cake, especially mouthfeel, hence it is evident that reduce, be unfavorable for
Marketing；Each embodiment and comparative example 2 are compared, comparative example 2 has preferable organoleptic quality, but heat is higher and meals
It is lower to eat fiber content, illustrates when squeezing oatmeal and extruding oat bran powder content is too low, the nutritive value of coarse cereal cake
Decline, heat rise.Therefore, in conjunction with comparative example 1 and 2 it is found that the formula of coarse cereal cake proposed by the present invention can take into account product
Nutritive value, heat and eating mouth feel.In addition, comparing each embodiment and comparative example 3 as can be seen that preparing coarse cereals using conventional
Coarse cereal cake made from the comparative example 3 of cake method has lower organoleptic quality and longer baking time, illustrates the present invention
Controllability of the preparation method of proposition in mouthfeel is higher, and has higher production efficiency.
The above description is only a preferred embodiment of the present invention, is not intended to limit the scope of the invention, all at this
Under the inventive concept of invention, using equivalent structure transformation made by description of the invention and accompanying drawing content, or directly/use indirectly
It is included in other related technical areas in scope of patent protection of the invention.
Claims (9)
1. a kind of coarse cereal cake, which is characterized in that the raw material including following parts by weight: squeezing 15~22 parts of oatmeal, squeeze
5~10 parts of oat bran powder, 26~32 parts of oligofructose powder, 0.5~0.8 part of xylosic alcohol powder, 22~25.6 parts of Self- raising flour, chicken
80~120 parts of egg, 18~22 parts of milk and 50~70 parts of corn oil.
2. coarse cereal cake as described in claim 1, which is characterized in that in the extruding oatmeal, the quality of oat bran contains
Amount is not higher than 3%.
3. coarse cereal cake as described in claim 1, which is characterized in that the partial size for squeezing oatmeal is 60~80 mesh.
4. coarse cereal cake as described in claim 1, which is characterized in that the partial size for squeezing oat bran powder is 60~80
Mesh.
5. a kind of preparation method of such as described in any item coarse cereal cakes of Claims 1-4, which is characterized in that including following step
It is rapid:
Egg decladding separates yolk and egg white；
The oligofructose powder of part is added into the egg white, dismisses to be formed and dismisses egg white；
Xylosic alcohol powder and the remaining oligofructose powder are added into the yolk, milk and corn oil are added after dismissing, mixes
It is so even that dismiss egg yolk liquid；
It oat bran powder will be squeezed is added to described dismiss in egg yolk liquid and mix, add and squeeze oatmeal and described dismiss egg white
It mixes, is eventually adding Self- raising flour mixing, obtains cake liquid；
After the cake liquid injection molding, baking, demoulding, cooling coarse cereal cake.
6. the preparation method of coarse cereal cake as claimed in claim 5, which is characterized in that the oligofructose powder of the part and surplus
The mass ratio of the remaining oligofructose powder is 1:(1~2).
7. the preparation method of coarse cereal cake as claimed in claim 5, which is characterized in that oat bran powder will be squeezed and be added to institute
It states to dismiss in egg yolk liquid and mix, add extruding oatmeal and the egg white of dismissing mixes, be eventually adding Self- raising flour mixing, obtain
Further include following steps before the step of cake liquid: oatmeal being sent into pre-gelatinized in extruder and is handled, extruding oatmeal is obtained,
In, the feeding-in solid body amount of the extruder is 7.0~10.0kg/h, liquid feed rate is 3~4kg/h, screw speed be 80~
120rpm, the extruder are divided into five warm areas along the conveying direction of material, and the temperature setting of five warm areas is followed successively by 50
~80 DEG C, 70~90 DEG C, 60~80 DEG C, 115~130 DEG C and 65~75 DEG C.
8. the preparation method of coarse cereal cake as claimed in claim 5, which is characterized in that oat bran powder will be squeezed and be added to institute
It states to dismiss in egg yolk liquid and mix, add extruding oatmeal and the egg white of dismissing mixes, be eventually adding Self- raising flour mixing, obtain
Further include following steps before the step of cake liquid: oat bran being sent into extruder after expanding treatment, dries, crush crowded
Press oat bran powder, wherein the feeding-in solid body amount of the extruder is 7.0~10.0kg/h, liquid feed rate be 3~4kg/h,
Screw speed is 80~120rpm, and the extruder is divided into five warm areas, the temperature of five warm areas along the conveying direction of material
Degree setting is followed successively by 50~80 DEG C, 70~90 DEG C, 130~150 DEG C, 115~130 DEG C and 65~75 DEG C.
9. the preparation method of coarse cereal cake as claimed in claim 5, which is characterized in that after the cake liquid injection molding, baking,
In the step of demoulding, cooling coarse cereal cake, when the baking, excessive internal heat temperature is 160~165 DEG C, lower fire temperature is 170~
175℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910438218.8A CN110024830A (en) | 2019-05-23 | 2019-05-23 | A kind of coarse cereal cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910438218.8A CN110024830A (en) | 2019-05-23 | 2019-05-23 | A kind of coarse cereal cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110024830A true CN110024830A (en) | 2019-07-19 |
Family
ID=67243200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910438218.8A Pending CN110024830A (en) | 2019-05-23 | 2019-05-23 | A kind of coarse cereal cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110024830A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110393203A (en) * | 2019-07-26 | 2019-11-01 | 天津市鸿禄食品有限公司 | A kind of research and preparation method thereof of black brewed powder cake |
| CN114431269A (en) * | 2022-02-09 | 2022-05-06 | 晗云卷品牌管理(台州)有限公司 | Low-sugar cake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123838A (en) * | 2014-08-18 | 2015-12-09 | 无锡云翼信息科技有限公司 | High dietary fiber cake and making method thereof |
| CN109258751A (en) * | 2018-12-12 | 2019-01-25 | 武汉轻工大学 | A kind of coarse cereals sensory quality and preparation method thereof |
| CN109392988A (en) * | 2018-12-11 | 2019-03-01 | 北京食品科学研究院 | A kind of potato and coarse cereals low fat cake and preparation method thereof |
-
2019
- 2019-05-23 CN CN201910438218.8A patent/CN110024830A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123838A (en) * | 2014-08-18 | 2015-12-09 | 无锡云翼信息科技有限公司 | High dietary fiber cake and making method thereof |
| CN109392988A (en) * | 2018-12-11 | 2019-03-01 | 北京食品科学研究院 | A kind of potato and coarse cereals low fat cake and preparation method thereof |
| CN109258751A (en) * | 2018-12-12 | 2019-01-25 | 武汉轻工大学 | A kind of coarse cereals sensory quality and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 蒲云峰等: "《食品加工新技术与应用》", 31 March 2019, 中国原子能出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110393203A (en) * | 2019-07-26 | 2019-11-01 | 天津市鸿禄食品有限公司 | A kind of research and preparation method thereof of black brewed powder cake |
| CN114431269A (en) * | 2022-02-09 | 2022-05-06 | 晗云卷品牌管理(台州)有限公司 | Low-sugar cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105520052B (en) | Production method of staple food fine dried noodles for diabetes people | |
| CN106417511A (en) | Low-sugar tartary buckwheat biscuit and making process thereof | |
| JP5131882B1 (en) | Low sugar food material, fermented dough, bread, confectionery and noodles using low sugar food material | |
| CN103564344A (en) | Coarse cereal instant rice and preparation method thereof | |
| JP2008125492A (en) | Granulated cereal bran and food using the same | |
| CN104137967A (en) | Oat premix powder | |
| CN109479919A (en) | A kind of high protein biscuit and preparation method thereof rich in dietary fiber | |
| CN105707696A (en) | Coarse cereal nutrition noodles | |
| CN106942605A (en) | A kind of production method of oat complete powder and its noodles premixed powder | |
| CN104957225A (en) | High fiber corn cake and preparation method thereof | |
| CN105248517A (en) | Coarse food grain waffle and making method thereof | |
| CN107279225A (en) | A kind of high protein high-dietary-fiber biscuit containing collagen and preparation method thereof | |
| CN107912511A (en) | A kind of vegetable protein cake and preparation method thereof | |
| CN110024830A (en) | A kind of coarse cereal cake and preparation method thereof | |
| CN103875756B (en) | The crisp Chewy bread of a kind of local flavor is crisp and preparation method thereof | |
| CN107593844B (en) | Small tea crisp suitable for hyperglycemia groups and preparation method thereof | |
| CN101558851B (en) | Method for improving viscous-elastic behaviour of frozen oat dough by transglutaminase | |
| Brennan | Mixing, emulsification and size reduction | |
| CN109090187A (en) | A kind of coarse cereals soda cracker and preparation method thereof | |
| CN100415102C (en) | Freezed corn dough and its production method | |
| CN109793034A (en) | A kind of coarse cereals moon cake and preparation method thereof | |
| CN109197954A (en) | A kind of pumpkin taste coarse cereals soda cracker and preparation method thereof | |
| CN107223677B (en) | Method for making coarse cereal bread by using bread maker | |
| CN114009565A (en) | Sugar-free black tartary buckwheat caramel treats and preparation method thereof | |
| CN112493284A (en) | Coarse food grain biscuit containing high protein and high dietary fiber and preparation method thereof |
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: 20190719 |
|
| RJ01 | Rejection of invention patent application after publication |