CN110367314B - Donkey-hide gelatin cake and preparation process thereof - Google Patents
Donkey-hide gelatin cake and preparation process thereof Download PDFInfo
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- CN110367314B CN110367314B CN201910656582.1A CN201910656582A CN110367314B CN 110367314 B CN110367314 B CN 110367314B CN 201910656582 A CN201910656582 A CN 201910656582A CN 110367314 B CN110367314 B CN 110367314B
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
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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
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The application provides a donkey-hide gelatin cake and a preparation process thereof, wherein the donkey-hide gelatin cake comprises the following raw materials in parts by weight: 80-120 parts of low gluten wheat flour, 95-100 parts of egg yolk, 30-50 parts of soybean oil, 50-65 parts of milk, 0.5-1.5 parts of salt, 150 parts of white granulated sugar 130-. The addition of the lemon juice can reduce the taste of the donkey-hide gelatin, and the taste of the cake can be improved by the matching of the donkey-hide gelatin and the lemon juice while the taste of the cake is not influenced; the hydroxypropyl methyl cellulose in the application has the function of enabling the donkey-hide gelatin to be uniformly distributed in the flour, and the phenomenon of agglomeration cannot occur.
Description
Technical Field
The application belongs to the field of food preparation, and particularly relates to a donkey-hide gelatin cake and a preparation process thereof.
Background
The cake takes eggs, sugar, flour and the like as raw materials, is aerated greatly, and is a loose, soft and good-palatability food for preventing loosening by baking or steaming, the traditional processing method can not meet the requirement of modern people on the leisure food with nutrition and health care functions, the donkey-hide gelatin has the hematogenesis function, can be used for nourishing blood loss anemia, iron deficiency anemia, old and weak, children and women, and can improve the growth and development of children and teenagers, and the donkey-hide gelatin can nourish the skin, so that the skin is smooth and has elasticity after being taken for a long time.
CN106417536A discloses a beauty cake, which is prepared from the following raw materials in parts by weight: 400-410 eggs, 100-110 pig blood, 10-11 yoghourt, 4-5 shelled melon seeds, 4-5 tremella, 2-3 donkey-hide gelatin, 1-2 radix pseudostellariae, 3-4 rose, 2-3 white peony roots, 300 white sugar, 310 flour, 200-210 flour, 0.7-0.8 sodium citrate, 5-6 1.5% saline water, 0.3-0.4 lipase, 4-5 activated carbon and 2-2.5 sodium alginate.
In the prior art, on one hand, the donkey-hide gelatin has heavier taste, and the taste of the cake is influenced after the donkey-hide gelatin is added into the cake; on the other hand, due to the colloid of the donkey-hide gelatin and the loose property of the cake, the donkey-hide gelatin is added into the cake, so that the donkey-hide gelatin is unevenly distributed, the cake is easy to cake, the loose property of the cake is influenced, and the preservation of the nutrient components in the donkey-hide gelatin is influenced.
Disclosure of Invention
In order to solve the problems, the application provides a donkey-hide gelatin cake and a preparation process thereof, wherein the donkey-hide gelatin cake comprises the following raw materials in parts by weight: 80-120 parts of low gluten wheat flour, 95-100 parts of egg yolk, 30-50 parts of soybean oil, 50-65 parts of milk, 0.5-1.5 parts of salt, 150 parts of white granulated sugar 130-. The addition of the lemon juice can reduce the taste of the donkey-hide gelatin, and the taste of the cake can be improved by the matching of the donkey-hide gelatin and the lemon juice while the taste of the cake is not influenced; the hydroxypropyl methyl cellulose in the application has the function of enabling the donkey-hide gelatin to be uniformly distributed in the flour, and the phenomenon of agglomeration cannot occur.
Preferably, 0.1 to 0.2 part of disodium dihydrogen pyrophosphate is also included according to the parts by weight. The disodium dihydrogen pyrophosphate in the application has the effects of helping donkey-hide gelatin to be uniformly distributed in flour on one hand and preventing the donkey-hide gelatin from influencing the looseness of a cake on the other hand.
Preferably, the feed consists of the following raw materials in parts by weight: 100 parts of low gluten wheat flour, 98 parts of egg yolk, 40 parts of soybean oil, 60 parts of milk, 1 part of salt, 135 parts of white granulated sugar, 20 parts of egg white, 2 parts of donkey-hide gelatin, 0.1 part of lemon juice, 0.15 part of hydroxypropyl methyl cellulose and 0.1 part of disodium dihydrogen pyrophosphate.
Preferably, the weight part ratio of the egg yolk to the egg white is 0.4-0.6.
Preferably, the weight part ratio of the egg yolk to the egg white is 0.5. The proportion of yolk to egg white is controlled to this application, improves the quality and the efficiency of raising of cake.
A preparation process of donkey-hide gelatin cake comprises the following steps:
s1: adding 2-4 parts of water into 1 part of donkey-hide gelatin according to parts by weight, and melting the donkey-hide gelatin;
s2: separating egg white and yolk, adding white sugar and salt into egg white, low-speed stirring with a whisk for 3-8min, and high-speed stirring for 3-5min when the egg white turns white, and pouring out;
s3: putting the yolk and the milk into an egg beater to be beaten up, then adding the soybean oil, the melted donkey-hide gelatin, the hydroxypropyl methylcellulose and the lemon juice into the mixture to be continuously beaten until the mixture is uniform, slowly adding the low gluten wheat flour into the mixture to be beaten uniformly, adding the 1/3 beaten egg white into the batter to be uniformly stirred at a low speed, and finally adding the rest egg white into the batter to be uniformly mixed to obtain cake batter;
s4: brushing oil on the baking tray, adding the blended cake paste to 2/3 of the total volume of the mould, baking in an oven, preheating the baking tray at the temperature of 130-.
S3 in this application adds flour in the later step, can prevent like this that the oil from appearing in the cake paste, goes out phenomenons such as muscle.
Preferably, the water heating temperature of the colla Corii Asini in S1 is 80-90 deg.C, and the melting time is 30-50 min.
Preferably, the cake batter obtained in S3 has a temperature of 25-35 ℃. The temperature of the cake paste has great influence on the quality of the cake, and the cake paste is easy to form ribs and is easy to have the phenomenon of oil leakage when the temperature is too high; too low a temperature of the cake batter may result in a cake that is not easily shaped.
Preferably, in S4, the baking tray is preheated at 140 ℃ for 6min and then baked, and the temperature of the base fire and the surface fire of the baking tray is controlled at 150 ℃ during baking and the baking is performed for 50 min. The temperature and the humidity in the oven in the S4 are proper, and if the temperature is too low, the cake is easy to expand excessively, the shape is irregular, and the coloring effect is not ideal. When the temperature is too high, the cake can be solidified and formed without time for expansion, so that the cake is compact in structure, and has a scorching phenomenon and no luster.
Preferably, the heating temperature is 30-40 ℃ when the egg white in the S3 is added into the batter and stirred.
This application can bring following beneficial effect:
1. the addition of the lemon juice can reduce the taste of the donkey-hide gelatin, and the taste of the cake can be improved by the matching of the donkey-hide gelatin and the lemon juice while the taste of the cake is not influenced;
2. the hydroxypropyl methyl cellulose in the application has the function of enabling the donkey-hide gelatin to be uniformly distributed in the flour, and the phenomenon of agglomeration is avoided;
3. the disodium dihydrogen pyrophosphate in the application has the effects of being beneficial to uniformly distributing the donkey-hide gelatin in flour on one hand and preventing the donkey-hide gelatin from influencing the looseness of a cake on the other hand;
4. the method controls the ratio of the yolk to the egg white, and improves the quality and the rising efficiency of the cake;
5. s3 in this application adds flour in the later step, can prevent like this that the oil from appearing in the cake paste, goes out phenomenons such as muscle.
Detailed Description
Example 1: a preparation process of donkey-hide gelatin cake comprises the following steps:
s1: adding 2-4 parts of water into 1 part of donkey-hide gelatin according to parts by weight, and melting the donkey-hide gelatin;
s2: separating egg white and yolk, adding white sugar and salt into egg white, beating with a beater for 3-8min, and pouring out for use when the egg white turns white;
s3: putting the yolk and the milk into an egg beater to be beaten up, then adding the soybean oil, the melted donkey-hide gelatin, the hydroxypropyl methylcellulose and the lemon juice into the mixture to be continuously beaten until the mixture is uniform, slowly adding the low gluten wheat flour into the mixture to be beaten uniformly, adding the 1/3 beaten egg white into the batter to be uniformly stirred at a low speed, and finally adding the rest egg white into the batter to be uniformly mixed to obtain cake batter;
s4: brushing oil on the baking tray, adding the blended cake paste to 2/3 of the total volume of the mould, baking in an oven, preheating the baking tray at the temperature of 130-.
The specific implementation conditions are as follows:
table 1 raw materials and addition amounts of donkey-hide gelatin cake
Table 2 preparation process of donkey-hide gelatin cake
Example 2: characterization of
Sensory indexes are as follows: the prepared donkey-hide gelatin cake is subjected to sensory evaluation, the test result is evaluated by 10 fixed professional sensory evaluators, the evaluators in each sensory test are kept unchanged, the average value of the evaluation scores of 10 persons is counted, and the specific evaluation standard is shown in the following table 3.
TABLE 3 sensory evaluation criteria
TABLE 4 characterization of donkey-hide gelatin cake Properties
| Sample numbering | Appearance of the product | Color | Taste of the product | Tissue structure | Elastic toughness |
| 1 | 10 | 9 | 10 | 9 | 9 |
| 2 | 9 | 9 | 10 | 9 | 10 |
| 3 | 10 | 10 | 9 | 10 | 9 |
| 4 | 10 | 10 | 10 | 10 | 10 |
| Comparative example 1 | 7 | 8 | 7 | 4 | 6 |
| Comparative example 2 | 8 | 5 | 6 | 5 | 8 |
| Comparative example 3 | 5 | 3 | 4 | 1 | 7 |
| Comparative example 4 | 4 | 5 | 2 | 3 | 6 |
| Comparative example 5 | 3 | 6 | 4 | 1 | 2 |
| Comparative example 6 | 2 | 1 | 4 | 5 | 7 |
| Comparative example 7 | 2 | 2 | 5 | 3 | 4 |
| Comparative example 8 | 1 | 3 | 6 | 2 | 4 |
| Comparative example 9 | 2 | 1 | 5 | 7 | 3 |
From the experimental results in table 4 above, it can be seen that: compared with the embodiment 4, the mass ratio of the egg white to the egg yolk of the comparative example 1 is more than 2; compared with the example 4, the mass ratio of the egg white to the egg yolk is less than 2, which shows that the mass ratio of the egg white to the egg yolk has great influence on the sense of the cake; comparative example 3 compared to example 4, the absence of hydroxypropyl methylcellulose had a great effect on the sensory perception of the cake; comparative example 4 compared to example 4, the absence of lemon juice had a great impact on the sensory perception of the cake; comparative example 5 compared to example 4, the absence of disodium dihydrogen pyrophosphate had a great effect on the sensory perception of the cake; comparative example 6 when the E-jiao was melted compared with example 4, too high a temperature had a great influence on the sensory properties of the cake; comparative example 7 compared to example 4, too low a temperature of the cake batter had a great impact on the sensory feel of the cake; comparative example 8 compared to example 4, too high a temperature of the cake batter had a great impact on the sensory feel of the cake; comparative example 9 compared with example 4, the baking pan directly bakes without preheating, which has a great influence on the sense of the cake.
The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from the other embodiments. In particular, for the system embodiment, since it is substantially similar to the method embodiment, the description is simple, and for the relevant points, reference may be made to the partial description of the method embodiment.
The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.
Claims (5)
1. The donkey-hide gelatin cake is characterized by comprising the following raw materials in parts by weight: 80-120 parts of low gluten wheat flour, 95-100 parts of egg yolk, 30-50 parts of soybean oil, 50-65 parts of milk, 0.5-1.5 parts of salt, 150 parts of white granulated sugar 130-;
the preparation process of the donkey-hide gelatin cake comprises the following steps:
s1: adding 2-4 parts of water into 1 part of donkey-hide gelatin according to parts by weight, and melting the donkey-hide gelatin;
s2: separating egg white and yolk, adding white sugar and salt into egg white, beating with a beater for 3-8min, and continuously beating for 3-5min when the egg white turns white, and pouring out for use;
s3: breaking egg yolk and milk in an egg breaker, adding soybean oil, melted donkey-hide gelatin, hydroxypropyl methylcellulose and lemon juice, continuously beating until uniform, slowly adding low gluten wheat flour, beating uniformly, adding 1/3 beaten egg white into the batter, stirring uniformly, and finally adding the rest egg white and mixing uniformly to obtain cake paste;
s4: brushing oil on the baking tray, filling the prepared cake paste into 2/3 of the total volume of the mould, baking in an oven, preheating the baking tray at the temperature of 130-;
s1, controlling the hydrothermal temperature of the colla Corii Asini at 80-90 deg.C and the melting time at 30-50 min;
the cake paste obtained in S3 was at a temperature of 25-35 ℃.
2. The donkey-hide gelatin cake as claimed in claim 1, wherein: 0.1 to 0.2 portion of disodium dihydrogen pyrophosphate is also included according to the weight portion.
3. The donkey-hide gelatin cake as claimed in claim 1, wherein: the weight portion ratio of the egg yolk to the egg white is 0.5.
4. The donkey-hide gelatin cake as claimed in claim 1, wherein: in the step S4, the baking tray is preheated at 140 ℃ for 6min and then baked, and the temperature of the primer and the surface fire of the baking tray is controlled at 150 ℃ during baking and the baking is carried out for 50 min.
5. The donkey-hide gelatin cake as claimed in claim 1, wherein: and adding egg white in S3 into the batter, and stirring at the heating temperature of 30-40 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910656582.1A CN110367314B (en) | 2019-07-19 | 2019-07-19 | Donkey-hide gelatin cake and preparation process thereof |
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| CN201910656582.1A CN110367314B (en) | 2019-07-19 | 2019-07-19 | Donkey-hide gelatin cake and preparation process thereof |
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| CN110367314B true CN110367314B (en) | 2021-08-24 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053127A (en) * | 2015-08-12 | 2015-11-18 | 花晓雯 | Rice fragrance flavored cake and preparation method thereof |
| CN105851178A (en) * | 2016-06-17 | 2016-08-17 | 上海交通大学 | Low-sugar purple sweet potato chiffon cake and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499376B (en) * | 2011-12-29 | 2014-08-27 | 山东东阿阿胶股份有限公司 | Active small-molecule donkey-hide gelatin mixture and preparation method and application thereof |
| CN103655616B (en) * | 2013-09-25 | 2016-03-23 | 山东东阿阿胶股份有限公司 | The application improved in the medicine of hair quality prepared by Colla Corii Asini |
| CN105519650A (en) * | 2016-01-07 | 2016-04-27 | 陆开云 | Pollen pini anti-fatigue cake |
| CN106417536A (en) * | 2016-12-01 | 2017-02-22 | 陈桂花 | Beauty cake and making method thereof |
| CN107811010A (en) * | 2017-11-26 | 2018-03-20 | 合肥市绿之林农业开发有限公司 | A kind of spleen benefiting and stimulating the appetite nutrition and health care cake and preparation method thereof |
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- 2019-07-19 CN CN201910656582.1A patent/CN110367314B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053127A (en) * | 2015-08-12 | 2015-11-18 | 花晓雯 | Rice fragrance flavored cake and preparation method thereof |
| CN105851178A (en) * | 2016-06-17 | 2016-08-17 | 上海交通大学 | Low-sugar purple sweet potato chiffon cake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 兰州百合阿胶糕的研制;吴盈等;《现代食品》;20180315(第05期);第150-154页 * |
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