CN110896977A

CN110896977A - Cake premixed flour, frozen cake paste, making method of frozen cake paste and cake making method

Info

Publication number: CN110896977A
Application number: CN201911214574.8A
Authority: CN
Inventors: 黄家栋
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-12-02
Filing date: 2019-12-02
Publication date: 2020-03-24

Abstract

The invention provides cake premixed flour, frozen cake paste, a making method of the frozen cake paste and a cake making method, wherein the cake premixed flour comprises the following raw materials in parts by weight: 30-60 parts of sugar, 0.1-6 parts of modified starch, 0.1-6 parts of vegetable gum, 0.1-0.8 part of salt and 0.1-0.8 part of citric acid. According to the formula of the cake premixed flour, the proper proportion of the modified starch and the vegetable gum is adopted, so that good foaming and foam-holding effects can be achieved, a chemical foaming agent does not need to be added and used, and the foaming effect can be guaranteed. The invention realizes that the cake can be made without a chemical foaming agent.

Description

Cake premixed flour, frozen cake paste, making method of frozen cake paste and cake making method

Technical Field

The invention relates to the technical field of food making, in particular to cake premixed flour, frozen cake paste, a making method of the cake premixed flour and the frozen cake paste, and a cake making method.

Background

The cake is a cake popular among the public, and in the making process of the cake, air needs to be injected into the egg-sugar solution to make the cake be whipped, however, the quality of eggs is unstable, so that the stability of injecting the air into the egg-sugar solution cannot be guaranteed, and therefore, manufacturers can improve the whipping effect by adding a chemical foaming agent.

In the production process of the cake, the chemical foaming agent is added to dilute the egg liquid, so that more air enters the egg liquid, and the foaming effect is improved.

However, the addition of chemical foaming agents to make cakes can produce an undesirable chemical taste, affecting mouthfeel.

Disclosure of Invention

The embodiment of the invention provides cake premixed flour, cake paste and a cake making method, and a cake can be made without a chemical foaming agent.

In a first aspect, the embodiment of the invention provides cake premixed flour which comprises the following raw materials in parts by weight:

30-60 parts of sugar, 0.1-6 parts of modified starch, 0.1-6 parts of vegetable gum, 0.1-0.8 part of salt and 0.1-0.8 part of citric acid.

For example, the number of portions of sugar may be 30, 40, 50 or 60; the fraction of modified starch may be 0.1, 0.5, 1, 2, 3, 4, 5 or 6; the fraction of vegetable gum can be 0.1, 0.5, 1, 2, 3, 4, 5 or 6; the salt fraction may be 0.1, 0.2, 0.4, 0.5, 0.6 or 0.8; the fraction of citric acid may be 0.1, 0.2, 0.4, 0.5, 0.6 or 0.8.

Preferably, the feed comprises the following raw materials in parts by weight:

45-55 parts of sugar, 2-4 parts of modified starch, 0.5-1.5 parts of vegetable gum, 0.3-0.6 part of salt and 0.3-0.6 part of citric acid.

For example, the number of portions of sugar may be 45, 50 or 55; the vegetable gum can be 0.1, 0.5, 1 or 1.5 parts; the salt may be present in an amount of 0.3, 0.4, 0.5 or 0.6 parts; the citric acid may be present in an amount of 0.3, 0.4, 0.5 or 0.6 parts.

Preferably, the feed comprises the following raw materials in parts by weight:

50 parts of sugar, 3 parts of modified starch, 1 part of vegetable gum, 0.5 part of salt and 0.5 part of citric acid.

Preferably, the first and second electrodes are formed of a metal,

further comprising: 10-60 parts of flour, 10-30 parts of starch and 1-7 parts of protein powder.

For example, the flour may be in 10, 20, 30, 50 or 60 parts; the starch may be present in 10, 20 or 30 parts; the protein powder can be 1, 2, 3, 5, 6 or 7 parts.

In a second aspect, embodiments of the present invention provide a method for making a cake with the premixed flour described in any one of the first aspect, including:

placing 50-100 parts of the premixed flour of the first aspect and 100 parts of whole eggs into a stirring cylinder;

for example, the portions of the premixed flour may be 50, 60, 70, 90 or 100 parts.

Stirring at 35-55rpm for 2.5-3.5 min, stirring at 160-200rpm for 1-3 min, and stirring at 80-100rpm for 2-8 min to obtain a specific gravity of 0.25-0.45;

for example, the first stirring speed may be 35, 40, 50, or 55rpm, and the stirring time may be 2.5, 3, or 3.5 minutes; the second stirring speed may be 160, 170, 180 or 200rpm, and the stirring time may be 1, 2 or 3 minutes; the third stirring speed may be 80, 90 or 100rpm, the stirring time may be 2, 3, 5, 6 or 8 minutes, and the specific gravity of the hairstyle may be 0.25, 0.3, 0.4 or 0.45.

Baking in an oven to obtain cake.

Preferably, the first and second electrodes are formed of a metal,

after said stirring at 80-100rpm for 2-8 minutes, and before said placing into an oven for baking, further comprising: 10-80 parts of oil are added and stirred at 35-55rpm for 1.5-2.5 minutes until homogeneous.

For example, the stirring speed may be 80, 90 or 100rpm, and the stirring time may be 2, 3, 5, 7 or 8 minutes; the parts of oil may be 10, 20, 30, 50, 70 or 80 parts, the stirring speed after addition of the oil may be 35, 40, 50 or 55rpm, and the stirring time may be 1.5, 2 or 2.5 minutes.

In a third aspect, embodiments of the present invention provide a method of making a frozen cake batter using the ready-mix flour of any of the first aspects, comprising:

placing 50 parts of the premixed flour of the first aspect and 100 parts of whole eggs into a stirring cylinder;

scattering at 80-100rpm for 1.5-2.5 min, and stirring at 35-55rpm for 20-30 min;

for example, the break-up speed may be 80, 90 or 100rpm, and the time may be 1.5, 2 or 2.5 minutes; the stirring was carried out at a rate of 35, 40, 50 or 55rpm for 20, 25 or 30 minutes.

And putting the packaged cake into a freezing device for freezing and storing to prepare the frozen cake paste.

Preferably, the first and second electrodes are formed of a metal,

before the 1.5-2.5 minutes of breaking up at 80-100rpm, further comprising: putting 1-50 parts of water, 1-30 parts of egg white, 1-30 parts of egg yolk, 1-5 parts of lemon juice and 1-5 parts of invert syrup into a stirring tank.

For example, the portion of water may be 1, 5, 10, 20, 40, or 50 parts; the protein may be in 1, 2, 5, 10, 20 or 30 parts; the parts of the egg yolk can be 1, 2, 5, 10, 20 or 30 parts; the parts of the lemon juice can be 1, 2, 3, 4 or 5; the invert syrup may be in 1, 2, 3, 4 or 5 parts.

In a fourth aspect, embodiments of the invention provide a frozen cake batter made using the method of any of the third aspects.

In a fifth aspect, embodiments of the present invention provide a method for making a cake using the frozen cake batter provided in the fourth aspect, comprising:

soaking the frozen cake paste belt package provided by the fourth aspect into normal-temperature water for 10-60 minutes for unfreezing to return the temperature to 5-15 ℃;

for example, the time for entering normal temperature water can be 10, 20, 30, 50 or 60 minutes, and the temperature is returned to 5, 10 or 15 ℃;

putting the thawed cake paste into a stirring cylinder, and stirring at 80-100rpm for 2-10 minutes to ensure that the specific gravity is 0.45-0.25;

for example, the stirring speed may be 80, 90 or 100rpm, the stirring time may be 2, 3, 5, 8 or 10 minutes, and the specific gravity may be 0.45, 0.4, 0.3 or 0.25.

Adding oil into a stirring cylinder, and stirring at 35-55rpm for 1.5-2.5 min;

for example, the speed of agitation may be 35, 40, 50, or 55rpm, and the agitation time may be 1.5, 2, or 2.5 minutes.

Baking in oven for 8-90 min to obtain cake.

For example, the baking time may be 8, 10, 20, 50, 80, or 90 minutes.

The embodiment of the invention provides cake premixed flour which comprises the following raw materials in parts by weight: 30-60 parts of sugar, 0.1-6 parts of modified starch, 0.1-6 parts of vegetable gum, 0.1-0.8 part of salt and 0.1-0.8 part of citric acid. According to the formula of the cake premixed flour, the proper proportion of the modified starch and the vegetable gum is adopted, so that good foaming and foam-holding effects can be achieved, a chemical foaming agent does not need to be added and used, and the foaming effect can be guaranteed. The invention realizes that the cake can be made without a chemical foaming agent.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.

FIG. 1 is a method for making a cake from cake ready-mix provided by an embodiment of the present invention;

FIG. 2 is a method of making a frozen cake batter from cake ready-mix provided by one embodiment of the present invention;

fig. 3 is a method for making a cake using the frozen cake batter according to an embodiment of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer and more complete, the technical solutions in the embodiments of the present invention will be described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention, and based on the embodiments of the present invention, all other embodiments obtained by a person of ordinary skill in the art without creative efforts belong to the scope of the present invention.

The embodiment 1 of the invention provides cake premixed flour which comprises the following raw materials in parts by weight:

For example, the formula of the cake premixed flour can be specifically as follows: 60 parts of sugar, 6 parts of modified starch, 6 parts of vegetable gum, 0.8 part of salt and 0.8 part of citric acid.

The embodiment 1 of the invention provides cake premixed flour which comprises the following raw materials in parts by weight: 30-60 parts of sugar, 0.1-6 parts of modified starch, 0.1-6 parts of vegetable gum, 0.1-0.8 part of salt and 0.1-0.8 part of citric acid. According to the formula of the cake premixed flour, the proper proportion of the modified starch and the vegetable gum is adopted, so that good foaming and foam-holding effects can be achieved, a chemical foaming agent does not need to be added and used, and the foaming effect can be guaranteed. The invention realizes that the cake can be made without a chemical foaming agent.

In example 1 of the present invention, the cake mix was about 60-160mesh uniform particle mixture, had a starchy flavor and no chemical and aroma flavors, and was packaged in food grade plastic bags with a shelf life of one year in a well ventilated environment and without direct sunlight.

In the embodiment 1 of the present invention, the vegetable gum may be selected from the group consisting of guanhua bean gum, sanxian gum, seaweed gum, and the like. In addition, since seaweed gel has remarkable advantages in thickening property, gelling property, shape-retaining property, film-forming property, etc., and has a unique health-care function, seaweed gel can be preferably used.

Modified starch is a ingredient frequently used in the preparation of wheaten food and cakes, and is characterized in that on the basis of the inherent characteristics of natural starch, a physical, chemical or enzymatic treatment is utilized to introduce new functional groups on starch molecules or change the size of the starch molecules and the properties of starch granules, so that the natural characteristics of the starch, such as gelatinization temperature, hot viscosity, freeze-thaw stability, gel strength, film forming property, transparency and the like, are improved, the application range of a device is expanded, and the starch with the changed properties after secondary processing is collectively called as modified starch. Common types are esterified and etherified starches. The modified starch used in the embodiments of the present invention may preferably be stabilized modified starch, which is one of esterified starches.

In the embodiment of the invention, the vegetable gum and the modified starch are properly proportioned to perform hydration at low temperature and coat the egg liquid, so that the egg liquid is softened to increase the spreading force and allow air to easily enter, and the egg liquid can keep toughness and keep foaming continuity at low temperature, such as 10-20 ℃.

The embodiment 2 of the invention provides another cake premixed flour which comprises the following raw materials in parts by weight:

For example, the formula of the cake premixed flour can be specifically as follows: 55 parts of sugar, 4 parts of modified starch, 1.5 parts of vegetable gum, 0.6 part of salt and 0.6 part of citric acid.

The embodiment 3 of the invention provides another cake premixed flour which comprises the following raw materials in parts by weight:

The embodiment 4 of the invention provides another cake premixed flour, which is based on the cake premixed flour provided in the embodiment 1, and further comprises the following components: 10-60 parts of flour, 10-30 parts of starch and 1-7 parts of protein powder.

For example, the formula of the cake premixed flour can be specifically as follows: 50 parts of sugar, 3 parts of modified starch, 1 part of vegetable gum, 0.5 part of salt, 0.5 part of citric acid, 60 parts of flour, 30 parts of starch and 7 parts of protein powder.

As shown in fig. 1, embodiment 5 of the present invention provides a method of making a cake using the ready-mix flour of any of the above embodiments 1-4, comprising the steps of:

step 101: 50-100 parts of the ready-mixed flour provided in any of the above examples and 100 parts of whole egg are placed in a mixing jar.

Step 102: stirring at 35-55rpm for 2.5-3.5 min, stirring at 160-200rpm for 1-3 min, and stirring at 80-100rpm for 2-8 min to obtain a specific gravity of 0.25-0.45.

Step 103: baking in an oven to obtain cake.

For example, in step 101, the premixed flour provided in example 1 may be used, and includes 60 parts of sugar, 6 parts of modified starch, 6 parts of vegetable gum, 0.8 part of salt, and 0.8 part of citric acid, and 100 parts of the premixed flour in example 1 and 100 parts of whole egg are placed in a stirring tank.

In the present example, whole egg is the name of egg white and egg yolk when used together.

In the embodiment of the invention, the whipping specific gravity is the weight ratio of the batter to the water in the same volume, for example, the weight of a cup of water is 100g, and the weight of the same cup of batter is 25g, namely the whipping specific gravity is 0.25. The beating specific gravity is controlled to be 0.25-0.45, so that the moderate filling degree of the made cake can be ensured. The stirring time of each rotating speed section is controlled to achieve the effect of controlling the striking specific gravity. 35-55rpm is a low speed section, preferably 45 rpm; 160-220rpm is a high-speed section, preferably 180 rpm; 80-100rpm is a medium speed range, preferably 90 rpm.

In an implementation manner of embodiment 5 of the present invention, optionally, after step 102 and before step 103, the method further includes: 10-80 parts of oil are added and stirred at 35-55rpm for 1.5-2.5 minutes until homogeneous.

For example, 10 parts of oil may be added and stirred at 45rpm for 2 minutes to homogeneity.

In the embodiment of the invention, the edible oil is added in the cake making process to increase the flavor of the cake, so that the taste of the cake is better and moist, and the cake is not easy to adhere to a baking tray in the baking process.

Preferably, in consideration of the defoaming property of the edible oil, the stirring time is not longer, for example, 2 minutes, and the edible oil is put into an oven for baking immediately after the stirring is finished, so as to avoid the phenomenon of reducing bubbles in the batter.

As shown in fig. 2, example 6 of the present invention provides a method of making a frozen cake batter using the cake batter provided in any one of examples 1-4, comprising the steps of:

step 201: 50 parts of the ready-mixed flour provided in any of examples 1 to 4 and 100 parts of whole eggs were placed in a mixing jar.

Step 202: dispersing at 80-100rpm for 1.5-2.5 min, and stirring at 35-55rpm for 20-30 min.

Step 203: and putting the packaged cake into a freezing device for freezing and storing to prepare the frozen cake paste.

For example, 50 parts of the ready-mixed flour provided in example 4 and 100 parts of whole egg may be placed in a mixing jar, stirred at 90rpm for 2 minutes and then stirred at 45rpm for 25 minutes until uniform stirring occurs.

In the embodiment of the invention, the water and the effects of the vegetable gum, the modified starch and the liquid egg are utilized, so that the liquid egg can be protected to be frozen for a long time, can be beaten after being unfrozen, and can keep strong beating power and foam holding power.

In example 6 of the present invention, due to the advantages of the vegetable gum in the premixed flour in thickening property, stability, gelatinization property, shape retention property, film formability, etc., the cake batter can be frozen and stored by combining the characteristics of the modified starch such as freeze-thaw stability, gelling ability, film forming property, etc., so as to form the frozen cake batter. And sufficient time is added for hydrating all the materials and then freezing, so that the shelf life can be prolonged, and the quality cannot be adversely affected after thawing. In the prior art, salt or sugar needs to be added into the liquid egg to protect the liquid egg, so that damage of freezing to the liquid egg is reduced, but the formula is adjusted by calculating the amount of the added sugar or salt when the liquid egg is used, so that the liquid egg is very inconvenient, and the frozen liquid egg cannot keep the strength of the frozen liquid egg only protected by the sugar or salt. The embodiment of the invention adopts the vegetable gum and the modified starch, protects the batter by utilizing the characteristics of the vegetable gum and the modified starch, so that the batter can be frozen without adding a chemical foaming agent, is convenient to freeze and store, and can strengthen the beating force of the batter, thereby avoiding the problem in the prior art.

The cake paste prepared in the embodiment 6 of the invention is uniformly mixed slurry, the smell is egg fragrance, the color of the used natural egg liquid is yellow or deep yellow, the cake paste can be divided into 200-1200g portions by using small flaky bagged packages or tetra Pak packages or 1000-5000g portions by using large packages according to different use requirements, and the quality guarantee period is 8-12 months in an environment at-18 ℃.

The embodiment 6 of the invention provides frozen cake paste which is convenient to use and can be used for making cakes only by thawing. Meanwhile, the freezing brings more effective storage space and storage shelf life.

In an implementation manner of embodiment 6 of the present invention, optionally, before step 202, the method further includes: putting 1-50 parts of water, 1-30 parts of egg white, 1-30 parts of egg yolk, 1-5 parts of lemon juice and 1-5 parts of invert syrup into a stirring tank.

In the embodiment of the invention, water, egg white, egg yolk, lemon juice and invert syrup are added into the batter formed by the premixed flour and the whole egg, so that the taste and mouthfeel of the cake can be adjusted, and the taste of the prepared cake is richer. Invert syrup may also be replaced with edible glycerin.

Example 7 of the present invention provides a frozen cake batter made according to the method provided in example 6.

For example, 50 parts of the premixed flour, 100 parts of whole egg, 10 parts of water, 10 parts of egg white, 10 parts of egg yolk, 5 parts of lemon juice and 5 parts of invert syrup in example 4 may be put into a stirring tank, stirred at 90rpm for two minutes, further stirred at 45rpm for 25 minutes, and put into a freezing chamber at-18 ℃ to form a frozen cake batter.

As shown in fig. 3, embodiment 8 of the present invention provides a method of making a cake using the frozen cake batter provided in embodiment 7, comprising the steps of:

step 301: immersing the frozen cake paste pack provided in example 7 in normal-temperature water for 10-60 minutes to thaw, and then returning the temperature to 5-15 ℃;

for example, the frozen cake batter pack may be thawed by immersing in water at 25 ℃ for 30 minutes to 15 ℃.

Step 302: putting the thawed cake paste into a stirring cylinder, and stirring at 80-100rpm for 2-10 minutes to make the specific gravity of 0.45-0.25.

For example, the mixture may be stirred at 90rpm for 10 minutes to completely puff the hair.

Step 303: baking in oven for 8-90 min to obtain cake.

For example, the cake can be made by baking the cake in an oven for 60 minutes.

In the embodiment of the invention, because the vegetable gum and the modified starch are adopted, the vegetable gum and the modified starch are fully hydrated with the liquid whole egg, and the whipping force and the foam-holding force of the vegetable gum and the modified starch are kept, the frozen cake paste can be whipped directly after being unfrozen to prepare the cake. For example, the foaming can be carried out at a low temperature of 10-20 ℃ and the strong foam-holding force can be maintained. In order to ensure that the cake has moderate filling power, the whipping specific gravity is controlled to be 0.45-0.25.

In the existing scheme, liquid eggs and sugar are put into a stirring cylinder, in order to maintain foaming power, the stirring cylinder needs to be heated, however, the temperature is difficult to control, especially the temperature is difficult to control when the temperature is low in winter, a chemical foaming agent needs to be added to improve the foaming effect, however, the powdery chemical foaming agent is unstable, and due to the unstable characteristic of the powdery chemical foaming agent, a large amount of the powdery chemical foaming agent needs to be added to ensure the foaming effect, so that larger bad chemical taste is caused, manufacturers generally select to use the stable pasty chemical foaming agent, but the pasty chemical foaming agent is not easy to dissolve at low temperature and can not play a role easily, and the pasty chemical foaming agent is easy to sink into the bottom of batter to form precipitates, so that the quality of the batter and the quality of cakes are influenced, and the liquid eggs and the sugar cannot.

Different from the existing scheme, in the embodiment of the invention, the frozen cake paste can be used for making the cake at any time, the steps are simple, the cake can be directly made by directly beating and foaming after unfreezing, the formula does not need to be adjusted every time of making, the proportion of sugar and salt is calculated, the temperature does not need to be adjusted, a chemical foaming agent is not needed, the difficulty of production operation is reduced, and the making flow is simplified. The cake paste adopted by the invention can be used for making various cakes according to the change of the beating specific gravity, such as birthday cake blanks, cup cakes, sponge cakes and the like, or can be added with other raw materials to make chocolate cakes, cheese cakes, honey cakes and the like.

The embodiments of the invention have at least the following beneficial effects:

1. in the embodiment of the invention, the proper proportion of the plant gum and the modified starch is adopted to replace a chemical foaming agent, so that the foaming quality can be ensured, the foaming power and the foam-holding power of the batter are ensured, the defects of poor mouthfeel, chemical taste, poor color and the like caused by adding the chemical foaming agent are overcome, the requirement of large-scale commercial production can be met, and the cake can be made without the chemical foaming agent.

2. In the embodiment of the invention, the frozen cake paste overcomes the defect that the traditional cake paste can not be preserved by freezing, and is convenient to preserve, transport and sell; the frozen cake paste can be directly used for making cakes after being thawed, the cakes can be made without adjusting the formula, the steps of making the cakes by users are reduced, and the user experience is improved.

3. In the embodiment of the invention, the premixed flour and the frozen cake paste made of the premixed flour use the vegetable gum which has a protection effect, so that the whipping can be finished at a low temperature without heating the stirring equipment and finishing a temperature control task with high difficulty, and the application scene is expanded.

4. In the embodiment of the invention, the seasonings except the whole egg and the premixed flour can be adjusted according to the actual needs of the user, so that the quality is ensured, and the user can make cakes with various tastes according to the needs.

Finally, it is to be noted that: the above description is only a preferred embodiment of the present invention, and is only used to illustrate the technical solutions of the present invention, and not to limit the protection scope of the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall fall within the protection scope of the present invention.

Claims

1. The cake premixed flour is characterized by comprising the following raw materials in parts by weight:

2. The premixed flour of claim 1, comprising the following raw materials in parts by weight:

3. The premixed flour according to claim 2, comprising the following raw materials in parts by weight:

4. The cake ready mix of claim 1, further comprising: 10-60 parts of flour, 10-30 parts of starch and 1-7 parts of protein powder.

5. A method of making a cake using the ready-mix flour of any of claims 1-4, comprising:

placing 50-100 parts of the ready-mixed flour according to any one of claims 1-4 and 100 parts of whole eggs in a mixing jar;

baking in an oven to obtain cake.

6. The method of claim 5,

7. A method of making a frozen cake batter using the ready-mix flour of any of claims 1 to 4 comprising:

placing 50 parts of the ready mixed flour of any of claims 1-4 and 100 parts of whole egg into a mixing jar;

8. The method of claim 7,

9. Frozen cake batter made by the method of claim 7 or 8.

10. A method of making a cake using the frozen cake batter of claim 9, comprising:

immersing the frozen cake paste pack of claim 9 in normal-temperature water for 10-60 minutes to thaw to a temperature of 5-15 ℃;

adding oil into a stirring cylinder, and stirring at 35-55rpm for 1.5-2.5 min;

baking in oven for 8-90 min to obtain cake.