CN111357859A - Protein-reinforced Q elastic cake and preparation method thereof - Google Patents
Protein-reinforced Q elastic cake and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a protein-reinforced Q elastic cake, which is prepared from 40-50% of peeled fresh walnut kernels, 15-20% of raisins and 40-50% of low-gluten powder bonding mixture; the low gluten powder binding mixture comprises, by weight, 44% -48% of eggs, 9% -17% of low gluten powder, 9% -17% of white sugar, 9% -17% of milk, 6% -14% of almond oil and 1% -9% of cocoa powder. The invention also provides a preparation method of the protein-reinforced Q elastic cake, which comprises the step of baking the processed material into a square cake with the size of 450g-500g at a high temperature to obtain the protein-reinforced Q elastic cake. Compared with the conventional method, the protein-reinforced Q elastic cake prepared by the preparation method provided by the invention obviously improves the content of protein, obviously reduces the content of invert sugar, has moderate fat content, reduced hardness, Q elastic mouthfeel, is easy to chew, and has wide practicability and development value.
Description
Technical Field
The invention mainly relates to the technical field of food processing, in particular to the technical field of processing and preparation of a steamed cake.
Background
The walnut kernel candy has been in the Xinjiang Hotan area for hundreds of years, and is a national special food prepared by decocting raw materials such as dried walnut kernels, corn, raisin, grape-shaped candy, roses, almonds, honey, cream, chewing gum and the like by adopting a traditional special process for local Uygur people. The product has pure taste, mellow taste, moderate sour and sweet taste, sweet smell, sweetness but not greasy, rich nutrition, no artificial additive and genuine pure natural pollution-free food. In Xinjiang, the macaroni candy is generally cut into small pieces with the width of about 2cm in advance for sale, and also sold after being packaged like common candies, which is commonly called 'Soketmark'; in addition, most of the internally sold loose-packed macadamia candies are in a large block shape, and are sold after being cut into small pieces at the time of retail sale, so that the loose-packed macadamia candies are also called 'cake-making cakes'.
At present, a great deal of improvement is carried out on the preparation process of the walnut kernel cake in the prior art, but the cake prepared in the prior art has high hardness and viscosity, poor taste and difficult chewing for old people and children. At present, reports of protein-reinforced Q-shaped sliced cake prepared by compounding fresh walnut kernels, wherein the skin color is uniform, the tissue layering is obvious, the taste is pure, the Q-shaped sliced cake is not greasy, the sweetness is proper, and the fragrance of the walnut kernels is not provided, so that the development of the sliced cake with the taste of Q-shaped slice and easy chewing has wide market prospect. The existing walnut cake preparation method needs to be upgraded and reformed, the technical difficulties in the related preparation process are solved, and the protein-reinforced Q elastic cake with unique style is developed.
Disclosure of Invention
Aiming at the technical problems that the common cake of the cake is high in adhesiveness, difficult to chew by the elderly and children and high in content of the almond sugar invert sugar and fat prepared by the prior art, the invention aims to provide the protein-reinforced Q elastic cake and the preparation method thereof, compared with the prior art, the protein-reinforced Q elastic cake is prepared by compounding peeled fresh walnut kernels, raisins and low gluten powder bonding mixture and adopting eggs, low gluten powder, white sugar, milk, almond oil and cocoa powder for compounding, and the prepared protein-reinforced Q elastic cake is regular in shape and has no cracks, collapse and bulges; the surface is smooth, glossy and uniform in color; has pure fragrance; obvious layering, regular shape and elasticity; the walnut sweet potato cake has the advantages of fine and smooth taste, proper sweetness, walnut fragrance, rich nutritive value, simple processing method, suitability for eating in all ages, especially the old and children, and wide practicability and development value for the food industry.
The invention is realized by the following technical scheme:
the preparation process of the protein-reinforced Q elastic cake is provided by compounding peeled fresh walnut kernels, raisins and a low-gluten powder bonding mixture, and taking 40-50% of the peeled fresh walnut kernels, 15-20% of the raisins and 40-50% of the low-gluten powder bonding mixture as a formula. Meanwhile, experiments prove that compared with the cake prepared by the conventional method, the protein-reinforced Q elastic cake prepared by the technical scheme provided by the invention has the characteristics of high protein, low fat and low invert sugar, and has wide practicability and development value for the food industry.
The invention specifically provides a protein-reinforced Q elastic cake, which comprises, by weight, 40% -50% of peeled fresh walnut kernels, 15% -20% of raisins and 40% -50% of low-gluten powder bonding mixture.
Preferably, the protein-fortified Q-rice cake is prepared from 41% of peeled fresh walnut kernels, 16% of raisin and 43% of a low-gluten flour binding mixture.
Preferably, the raisin in the protein-fortified Q-cake is black currant raisin.
The invention adopts a low-gluten powder binding mixture which comprises the following ingredients in percentage by weight: 44-48% of eggs, 9-17% of low-gluten flour, 9-17% of white sugar, 9-17% of milk, 6-14% of almond oil and 1-9% of cocoa powder.
Preferably, the low gluten cohesive mixture comprises, in weight percent: 46% of eggs, 13% of low-gluten flour, 13% of white sugar, 13% of milk, 10% of almond oil and 5% of cocoa powder.
Meanwhile, the invention provides a preparation method of the protein-reinforced Q elastic cake, which is specifically prepared by the following technical steps:
(1) selecting fresh walnut, shelling to obtain fresh walnut kernel, dividing walnut kernel into two parts, keeping the walnut kernel intact, soaking walnut kernel in hot salt water solution for 5-10min, taking out, draining, and manually peeling;
(2) selecting raisins with basically consistent sizes, selecting and removing shrunken, deteriorated and damaged raw materials, and removing raisin stalks;
(3) adopting an ultraviolet sterilization technology, flatly spreading the walnut kernels and the raisins obtained in the steps (1) and (2) under an ultraviolet lamp for sterilization for 25-30 min;
(4) adding the beaten eggs into white granulated sugar, uniformly stirring to obtain a mixed solution I, uniformly mixing the milk and the almond oil to obtain a mixed solution II, sieving the low-gluten flour and the cocoa powder, mixing to obtain a mixture III, slowly adding the mixed solution I into the mixture III, adding the mixed solution II, and uniformly stirring to obtain a low-gluten powder bonding mixture;
(5) selecting the sterilized fresh walnut kernels and raisins in the step (3) and the low-gluten powder bonding mixture prepared in the step (4), and mixing and stirring the fresh walnut kernels, the raisins and the low-gluten powder bonding mixture according to the weight percentage of 40-50% of the fresh walnut kernels, 15-20% of the raisins and 40-50% of the low-gluten powder bonding mixture, and uniformly stirring the mixture;
(6) preparing the material processed in the step (5) into the cake with the same shape;
(7) baking: baking the square cake at a high temperature to obtain the protein-reinforced Q elastic cake.
Preferably, the temperature of the hot brine in the method for preparing the protein-reinforced Q elastic steamed cake is 90-100 ℃.
Preferably, in the method for preparing the protein-enhanced Q elastic cake, the mass ratio of the mixed solution I to the mixture III is 2.8-3.7: 1.
More preferably, in the method for preparing the protein-fortified Q elastic cake, the mass ratio of the mixed solution I to the mixture III is 3-3.5: 1.
Preferably, in the method for preparing the protein-enhanced Q elastic cake, the mass ratio of the mixed solution II to the mixture III is 1.1-1.6: 1.
More preferably, in the method for preparing the protein-fortified Q elastic cake, the mass ratio of the mixed solution II to the mixture III is 1.2-1.5: 1.
Preferably, the high-temperature baking in the method for preparing the protein-enhanced Q elastic steamed cake is carried out at the upper temperature of 140-.
Preferably, the processed material in the step (5) is made into square cake with the size of 450g-500 g.
By implementing the technical scheme of the invention, the following beneficial effects can be achieved:
(1) the protein-reinforced Q elastic cake produced by the invention has regular shape, no crack, no collapse and no bulge; the surface is smooth, glossy and uniform in color; has pure fragrance and no peculiar smell; obvious layering, regular shape and elasticity; the walnut sweet potato cake has the advantages of fine and smooth taste, proper sweetness, walnut fragrance, rich nutritive value, simple processing method, suitability for eating in all ages, especially the old and children, and wide practicability and development value for the food industry.
(2) According to scientific design and optimized process experiments, the protein-enhanced Q-shaped elastic cake formula is optimized through orthogonal optimization, the protein-enhanced Q-shaped elastic cake preparation process is optimized through a response surface method, and sensory evaluation of the protein-enhanced Q-shaped elastic cake is also optimized through functional tests. Meanwhile, the texture detection result of the protein-enhanced Q elastic cake prepared by the technical scheme provided by the invention shows that the hardness, the cohesion, the adhesiveness and the chewiness are all obviously lower than those of the walnut cake prepared by the prior technical scheme in part of Xinjiang, and the elasticity and the total sensory evaluation result are all obviously higher than those of the walnut cake prepared by the prior technical scheme in part of Xinjiang.
Drawings
FIG. 1 shows the effect of the addition ratio of soft flour on the hardness of protein-fortified Q-muffin.
FIG. 2 shows the effect of the addition ratio of soft flour on the elasticity of protein-reinforced Q elastic cake.
FIG. 3 shows the effect of low gluten addition ratio on chewiness of protein-fortified Q-parquet.
FIG. 4 shows the effect of the addition ratio of cocoa powder on the hardness of protein-fortified Q-shell cake.
FIG. 5 shows the effect of the addition ratio of cocoa powder on the elasticity of protein-reinforced Q-shell cake.
FIG. 6 shows the effect of cocoa powder addition ratio on chewiness of protein-fortified Q-shell cake.
FIG. 7 shows the effect of the ratio of egg addition on the firmness of the protein-fortified Q-cake.
FIG. 8 shows the effect of the ratio of egg addition on the elasticity of the protein-fortified Q-cake.
FIG. 9 shows the effect of egg addition ratio on chewiness of protein-fortified Q-cake.
FIG. 10 shows the effect of sugar addition ratio on protein-fortified Q-Cuff cake hardness.
FIG. 11 shows the effect of sugar addition ratio on the elasticity of protein-reinforced Q-cut cake.
FIG. 12 shows the effect of sugar addition ratio on chewiness of protein-fortified Q-parfait.
Detailed Description
The present invention will be described below by way of examples, but the present invention is not limited to the following examples.
The equipment and materials involved in the invention:
peeled fresh walnut kernels, blackcurrant raisins, eggs, low-gluten flour, white sugar, milk, almond oil, cocoa powder, an ultraviolet lamp, a stirrer, a knife, an oven texture instrument and an object stage.
All reagents, instruments and raw materials used in the present invention are well known in the art and are not intended to limit the practice of the present invention, and other reagents and equipment well known in the art may be used in the practice of the following embodiments of the present invention.
The first embodiment is as follows: protein-reinforced Q-shaped elastic cake
The invention specifically provides a protein-reinforced Q elastic cake, which comprises, by weight, 40-50% of peeled fresh walnut kernels, 15-20% of raisins and 40-50% of low-gluten powder bonding mixture.
The invention adopts a low-gluten powder binding mixture which comprises the following ingredients in percentage by weight: 44-48% of eggs, 9-17% of low-gluten flour, 9-17% of white sugar, 9-17% of milk, 6-14% of almond oil and 1-9% of cocoa powder.
Example two: preparation of protein-reinforced Q elastic cake
The first embodiment provides a preparation method of a protein-reinforced Q elastic cake, which specifically comprises the following steps:
(1) selecting fresh walnut, shelling to obtain fresh walnut kernel, dividing walnut kernel into two parts, keeping the walnut kernel intact, soaking walnut kernel in hot salt water solution for 5-10min, taking out, draining, and manually peeling;
(2) selecting raisins with basically consistent sizes, selecting and removing shrunken, deteriorated and damaged raw materials, and removing raisin stalks;
(3) adopting an ultraviolet sterilization technology, flatly spreading the walnut kernels and the raisins obtained in the steps (1) and (2) under an ultraviolet lamp for sterilization for 25-30 min;
(4) adding the beaten eggs into white granulated sugar, uniformly stirring to obtain a mixed solution I, uniformly mixing the milk and the almond oil to obtain a mixed solution II, sieving the low-gluten flour and the cocoa powder, mixing to obtain a mixture III, slowly adding the mixed solution I into the mixture III, adding the mixed solution II, and uniformly stirring to obtain a low-gluten powder bonding mixture;
(5) selecting the sterilized fresh walnut kernels and raisins in the step (3) and the low-gluten powder bonding mixture prepared in the step (4), and mixing and stirring the fresh walnut kernels, the raisins and the low-gluten powder bonding mixture according to the weight percentage of 40-50% of the fresh walnut kernels, 15-20% of the raisins and 40-50% of the low-gluten powder bonding mixture, and uniformly stirring the mixture;
(6) preparing the material processed in the step (5) into square cake cakes with the same size;
(7) baking: baking the square cake at a high temperature to obtain the protein-reinforced Q elastic cake.
Preferably, the processed material obtained in the step (5) is made into square cake with the size of 450g-500 g.
Example three: preparation of protein-reinforced Q elastic cake
Selecting fresh walnut, peeling to obtain fresh walnut kernel, dividing walnut kernel into two parts, keeping the walnut kernel intact, soaking walnut kernel in hot saline solution at 90-100 deg.C for 5-10min, taking out, draining, and manually peeling; selecting raisins with basically consistent sizes, selecting and removing shrunken, deteriorated and damaged raw materials, and removing raisin stalks; sterilizing the prepared semen Juglandis and cured raisin under ultraviolet lamp for 25-30min by ultraviolet sterilization; adding 44kg of beaten eggs into 9kg of white granulated sugar, uniformly beating to obtain a mixed solution I, uniformly mixing 9kg of milk and 6kg of almond oil to obtain a mixed solution II, sieving 13kg of low-gluten flour and 1kg of cocoa powder, mixing to obtain a mixture III, slowly adding the mixed solution I into the mixture III according to the ratio of 2.8-3.7:1, adding the mixed solution II according to the ratio of 1.0-1.6:1, and uniformly stirring to obtain a low-gluten powder bonding mixture; selecting 40kg of sterilized fresh walnut kernels, 15kg of raisins and 40kg of prepared low-gluten powder bonding mixture, mixing and stirring the materials uniformly; making the processed material into square cake with size of 450-500 g; the square cake is baked at the middle and high temperature of 190 ℃ at the upper temperature, 150 ℃ at the bottom temperature and 200 ℃ for 25-35 min. Baking to obtain the protein-reinforced Q elastic steamed cake.
Example four: preparation of protein-reinforced Q elastic cake
Selecting fresh walnut, peeling to obtain fresh walnut kernel, dividing walnut kernel into two parts, keeping the walnut kernel intact, soaking walnut kernel in hot saline solution at 90-100 deg.C for 5-10min, taking out, draining, and manually peeling; selecting raisins with basically consistent sizes, selecting and removing shrunken, deteriorated and damaged raw materials, and removing raisin stalks; sterilizing the prepared semen Juglandis and cured raisin under ultraviolet lamp for 25-30min by ultraviolet sterilization; adding 45kg of beaten eggs into 11kg of white granulated sugar, uniformly beating to obtain a mixed solution I, uniformly mixing 11kg of milk and 8kg of almond oil to obtain a mixed solution II, sieving 11kg of low-gluten flour and 3kg of cocoa powder, mixing to obtain a mixture III, slowly adding the mixed solution I into the mixture III according to the ratio of 2.9-3.6:1, adding the mixed solution II according to the ratio of 1.15-1.55:1, and uniformly stirring to obtain a low-gluten powder bonding mixture; selecting 41kg of sterilized fresh walnut kernels, 16kg of raisins and 43kg of prepared low-gluten powder bonding mixture, mixing and stirring uniformly; making the processed material into square cake with size of 450-500 g; the square cake is baked at the middle and high temperature of 190 ℃ at the upper temperature, 150 ℃ at the bottom temperature and 200 ℃ for 25-35 min. Baking to obtain the protein-reinforced Q elastic steamed cake.
Example five: preparation of protein-reinforced Q elastic cake
Selecting fresh walnut, peeling to obtain fresh walnut kernel, dividing walnut kernel into two parts, keeping the walnut kernel intact, soaking walnut kernel in hot saline solution at 90-100 deg.C for 5-10min, taking out, draining, and manually peeling; selecting raisins with basically consistent sizes, selecting and removing shrunken, deteriorated and damaged raw materials, and removing raisin stalks; sterilizing the prepared semen Juglandis and cured raisin under ultraviolet lamp for 25-30min by ultraviolet sterilization; adding 46kg of beaten eggs into 13kg of white granulated sugar, uniformly beating to obtain a mixed solution I, uniformly mixing 13kg of milk and 10kg of almond oil to obtain a mixed solution II, sieving 9kg of low-gluten flour and 5kg of cocoa powder, mixing to obtain a mixture III, slowly adding the mixed solution I into the mixture III according to the ratio of 3.0-3.5:1, adding the mixed solution II according to the ratio of 1.2-1.5:1, and uniformly stirring to obtain a low-gluten powder bonding mixture; selecting 41kg of sterilized fresh walnut kernels, 16kg of raisins and 43kg of prepared low-gluten powder bonding mixture, mixing and stirring uniformly; making the processed material into square cake with size of 450-500 g; the square cake is baked at the middle and high temperature of 190 ℃ at the upper temperature, 150 ℃ at the bottom temperature and 200 ℃ for 25-35 min. Baking to obtain the protein-reinforced Q elastic steamed cake.
Example six: preparation of protein-reinforced Q elastic cake
Selecting fresh walnut, peeling to obtain fresh walnut kernel, dividing walnut kernel into two parts, keeping the walnut kernel intact, soaking walnut kernel in hot saline solution at 90-100 deg.C for 5-10min, taking out, draining, and manually peeling; selecting raisins with basically consistent sizes, selecting and removing shrunken, deteriorated and damaged raw materials, and removing raisin stalks; sterilizing the prepared semen Juglandis and cured raisin under ultraviolet lamp for 25-30min by ultraviolet sterilization; adding 48kg of beaten eggs into 15kg of white granulated sugar, uniformly beating to obtain a mixed solution I, uniformly mixing 15kg of milk and 12kg of almond oil to obtain a mixed solution II, sieving 7kg of low-gluten flour and 7kg of cocoa powder, mixing to obtain a mixture III, slowly adding the mixed solution I into the mixture III according to the ratio of 3.1-3.4:1, adding the mixed solution II according to the ratio of 1.25-1.45:1, and uniformly stirring to obtain a low-gluten powder bonding mixture; selecting 46kg of sterilized fresh walnut kernels, 18kg of raisins and 46kg of prepared low-gluten powder bonding mixture, mixing and stirring uniformly; making the processed material into square cake with size of 450-500 g; the square cake is baked at the middle and high temperature of 190 ℃ at the upper temperature, 150 ℃ at the bottom temperature and 200 ℃ for 25-35 min. Baking to obtain the protein-reinforced Q elastic steamed cake.
Example seven: preparation of protein-reinforced Q elastic cake
Selecting fresh walnut, peeling to obtain fresh walnut kernel, dividing walnut kernel into two parts, keeping the walnut kernel intact, soaking walnut kernel in hot saline solution at 90-100 deg.C for 5-10min, taking out, draining, and manually peeling; selecting raisins with basically consistent sizes, selecting and removing shrunken, deteriorated and damaged raw materials, and removing raisin stalks; sterilizing the prepared semen Juglandis and cured raisin under ultraviolet lamp for 25-30min by ultraviolet sterilization; adding 50kg of beaten eggs into 17kg of white granulated sugar, uniformly beating to obtain a mixed solution I, uniformly mixing 17kg of milk and 14kg of almond oil to obtain a mixed solution II, sieving 5kg of low-gluten flour and 9kg of cocoa powder, mixing to obtain a mixture III, slowly adding the mixed solution I into the mixture III according to the ratio of 3.2-3.3:1, adding the mixed solution II according to the ratio of 1.3-1.4:1, and uniformly stirring to obtain a low-gluten powder bonding mixture; selecting 50kg of sterilized fresh walnut kernels, 20kg of raisins and 50kg of prepared low-gluten powder bonding mixture, mixing and stirring uniformly; making the processed material into square cake with size of 450-500 g; the square cake is baked at the middle and high temperature of 190 ℃ at the upper temperature, 150 ℃ at the bottom temperature and 200 ℃ for 25-35 min. Baking to obtain the protein-reinforced Q elastic steamed cake.
Example eight: optimization of processing technology of protein-reinforced Q elastic steamed cake
1. Sensory standard of Q elastic cake
And (4) establishing a Q-shaped glutinous rice cake scoring standard on the basis of consulting related documents. Selecting 10 persons with professional knowledge for food, carrying out sensory evaluation on the quality of the Q elastic cake sample from 5 aspects of appearance shape, color, smell, tissue form and taste, and taking the average value of all the total scores as the result of product evaluation index. The scoring criteria for Q-puff cake are shown in table 1.
Table 1: q elastic steamed cake sensory evaluation table
2. Texture determination of Q-shell steamed cake
This test adopts texture appearance survey Q bullet cake texture quality. The determination method is slightly modified on the basis of the related literature. The instrument probe was a TA11 universal cylindrical probe (diameter 25.4 mm; length 35.0mm) as determined by TPA mode. The parameters of the TPA test program are set to be 60mm/min before, during and after the test, the time interval between the two tests is 5s, the compression ratio is 50 percent, and the compression force is 0.15N.
During testing, the baked Q round cake is cooled, cut into 1cm squares, horizontally placed on an object stage, and the texture of 5 different parts of the Q round cake is measured. Each specimen was tested in 6 replicates. The data processing adopts a method of using a de-extremum value to calculate an average value.
Design of the experiment
3.1 Single factor test design
The influence of the addition ratio of low gluten powder (5%, 7%, 9%, 11%, 13%), the addition ratio of cocoa powder (1%, 3%, 5%, 7%, 9%), the addition ratio of eggs (44%, 45%, 46%, 47%, 48%) and the addition ratio of sugar (9%, 11%, 13%, 15%, 17%) on the texture quality and sensory evaluation of the peeled cut cakes was examined by using the texture quality and sensory evaluation of the Q-elasticity cut cakes as indexes. And carrying out orthogonal test design according to each group of optimal single-factor results.
3.2 orthogonal experimental design
Based on the single-factor test result, an orthogonal test design principle is adopted, and 4 factors, namely the addition ratio of the soft powder, the addition ratio of the cocoa powder, the addition ratio of the eggs and the addition ratio of the sugar, are respectively represented by A, B, C, D to carry out orthogonal analysis test so as to determine the optimal formula of the Q elastic cake. The experimental design is shown in table 2.
Table 2: q-shaped spring cake orthogonal design factor
4. Data processing
Analysis was performed using EXCEL2003 software to map.
5. Results and analysis
5.1 influence of the addition ratio of the low-gluten flour on texture and sensory quality of the Q elastic steamed cake
Fig. 1-3 show the effect of the addition ratio of soft flour on the texture (hardness, elasticity, chewiness) and sensory quality of Q-puff rice cakes. As can be seen from fig. 1, the hardness of the Q-round cake gradually decreases with the increase of the addition ratio of the soft flour, and when the addition ratio of the soft flour reaches 13%, the hardness of the Q-round cake decreases to 86N, which is decreased by 79.63%, and the decrease range is large; as can be seen from FIG. 2, the addition ratio of the low gluten flour has a great influence on the elasticity of the Q elastic cake, so that the highest value of 85mm is reached when the mixture ratio is 13%. As can be seen from figure 3, when the addition proportion of the low gluten flour reaches 13%, the sensory score is the highest and is 93 minutes, under the condition, the cut cake product has the advantages of regular shape, uniform skin color, obvious tissue layering, crisp skin, pure taste, non-greasy taste, proper sweetness and walnut flavor.
5.2 influence of cocoa powder addition ratio on texture and sensory quality of Q elastic cake
The evaluation results are shown in fig. 4-6 in comparison with the influence of the addition ratio of the cocoa powder on the texture and sensory quality of the Q-puff cake. As can be seen from FIGS. 4-6, the cocoa powder addition rate reached 5%, the cocoa cake had the highest elasticity and the sensory score reached 90 points. When a small amount of cocoa powder is added, the Q-round sliced cake can obtain higher taste score, and the flavor of the Q-round sliced cake is more attractive due to the addition of the cocoa powder.
5.3 influence of the addition ratio of egg on texture and sensory quality of Q-puff cake
As can be seen from fig. 7, 8 and 9, as the adding proportion of the eggs is increased, the hardness and the chewiness of the Q-ball cake are maintained at a stable level, when the adding proportion of the eggs is 46%, the hardness reaches 65N, the hardness is increased rapidly, the chewiness is stable at the moment and reaches 77.8mJ, at the moment, the chewiness of the product reaches a stable level, the processing quality and the finished product quality of the Q-ball cake reach the highest, and the sensory score is higher and reaches 90.75 minutes. The addition ratio of the eggs has obvious influence on the elasticity of the Q elastic cake.
5.4 influence of sugar addition ratio on texture and sensory quality of Q-Tanke
As can be seen from fig. 10-12, the hardness and chewiness of the Q-puff cake tend to decrease with increasing proportion of sugar, the elasticity tends to decrease after increasing, when the proportion of sugar reaches 13%, the hardness is moderate, 65N, the chewiness of the product reaches a stable level, and the sensory score is high, and reaches 87 points. Therefore, the sugar adding proportion can maintain the quality and structure of the product and improve the flavor of the product.
5.5 orthogonal test factors and horizontal design of Q elastic cake formula
Through L (4)3) Orthogonal design table, low gluten powder adding proportion, cocoa powder adding proportion, egg adding proportion and sugar adding proportion 4 factors are subjected to optimization tests on 3 different levels. The orthogonal test factors and the horizontal design of the Q elastic cake are shown in table 2, and the orthogonal test design and the test results of the Q elastic cake are shown in table 3.
Table 3: q elastic cake formula orthogonal test table
The above-mentioned single-factor test mainly discusses 4 main single factors affecting the texture quality and sensory score of the Q-puff rice cake. In practice, however, the individual factors are cross-affected. Therefore, in order to make the test more scientific and comprehensive, 3 levels around the optimum addition ratio of each factor were selected, orthogonal tests (see table 3) were designed, evaluation was performed according to the scoring criteria of table 1, and the obtained results were technical indices to determine the optimum formulation of the product. As can be seen from Table 3, the factors affecting the texture quality and sensory score of Q-puff pastry are in turn B>A>D>C. Namely, the addition proportion of the cocoa powder has the greatest influence on the texture quality and sensory score of the Q elastic cake, and the optimal addition proportion is 5%; the addition proportion of the low-gluten flour has a second important influence on the texture quality and sensory score of the Q elastic steamed cake, and the optimal proportion is 13%; the adding proportion of the sugar plays a secondary role in the texture quality and sensory score of the Q elastic steamed cake, and the optimal adding proportion is 13%; the influence of the adding proportion of the eggs on the texture quality and the sensory score of the Q-shaped elastic cake is the least, and the optimal level is 46%. The optimal combination of 4 factors is therefore A3B3C2D2. Therefore, the best process formula for preparing the Q elastic steamed sponge cake comprises the following steps: 13% of low-gluten powder, 5% of cocoa powder, 46% of eggs and 13% of sugar, and under the condition, the Q elastic steamed cake sensory evaluationThe score was 87.3.
Example nine: comparison of protein-enhanced Q-spring cake effects
The protein-reinforced Q-shaped glutinous rice cake prepared by the technical scheme provided by the third embodiment to the seventh embodiment of the invention is compared with the basic indexes (invert sugar, fat and protein) and the texture characteristics (hardness, cohesion, elasticity, adhesiveness, chewiness and total sensory score) of the glutinous rice cake prepared by the conventional glutinous rice cake production method reported in the prior art, such as Xinjiang Hotan, Kashi and Uruguaqin. Wherein the protein-reinforced Q elastic cake prepared by the technical schemes provided in the third to seventh embodiments is named as No. 1-No. 5 cake
The preparation method of the Hetian walnut cake comprises the following steps:
s1: 30 percent of peeled cooked walnut kernel, 27 percent of raisin and 43 percent of bonding mixture. The low gluten powder binding mixture comprises, by weight, 46% of eggs, 13% of low gluten powder, 13% of white sugar, 13% of milk, 10% of almond oil and 5% of cocoa powder.
S2: placing the weighed hulled Xinjiang walnut and raisin in a hot air rotary furnace, drying at 180-200 ℃ for 1-5 minutes, and taking out for later use;
s3: placing the weighed adhesive into a jacketed kettle, controlling the temperature at 30-40 ℃, stirring for 5-10 minutes, cooling to 20-30 ℃, pouring the shelled Xinjiang walnut and raisin, and stirring uniformly to obtain a mixture
S4: putting the obtained mixture into a baking tray, scraping and compacting, then placing the baking tray into an electric heating baking oven for baking, setting the temperature of the top of the baking oven to be 180 ℃, setting the temperature of the bottom of the baking oven to be 160 ℃, baking for 6 minutes, setting the temperatures of the top and the bottom of the baking oven to be 120 ℃, baking for 5 minutes, taking out, immediately sending into a quick cooling machine for cooling treatment for 20-25 minutes to room temperature, and taking out;
s5: cutting the obtained cake with automatic cutting machine according to specification, and packaging with vacuum packaging machine.
The preparation method of the karso walnut cake comprises the following steps:
s1: 45% of peeled cooked walnut kernels, 12% of raisins and 43% of bonding mixture. The low gluten powder binding mixture comprises, by weight, 46% of eggs, 13% of low gluten powder, 13% of white sugar, 13% of milk, 10% of almond oil and 5% of cocoa powder.
S2: placing the weighed hulled Xinjiang walnut and raisin in a hot air rotary furnace, drying at 180-200 ℃ for 1-5 minutes, and taking out for later use;
s3: placing the weighed adhesive into a jacketed kettle, controlling the temperature to be 30-40 ℃, stirring for 5-10 minutes, cooling to 20-30 ℃, pouring the shelled Xinjiang walnut and raisin, and stirring uniformly to obtain a mixture;
s4: putting the obtained mixture into a baking tray, scraping and compacting, then placing the baking tray into an electric heating baking oven for baking, setting the temperature of the top of the baking oven to be 180 ℃, setting the temperature of the bottom of the baking oven to be 160 ℃, baking for 6 minutes, setting the temperatures of the top and the bottom of the baking oven to be 120 ℃, baking for 5 minutes, taking out, immediately sending into a quick cooling machine for cooling treatment for 20-25 minutes to room temperature, and taking out;
s5: cutting the obtained cake with automatic cutting machine according to specification, and packaging with vacuum packaging machine.
A preparation method of the Wulu wood qi walnut cake comprises the following steps:
s1: 40% of peeled cooked walnut kernels, 17% of raisins and 43% of bonding mixture. The low gluten powder binding mixture comprises, by weight, 46% of eggs, 13% of low gluten powder, 13% of white sugar, 13% of milk, 10% of almond oil and 5% of cocoa powder.
S2: placing the weighed hulled Xinjiang walnut and raisin in a hot air rotary furnace, drying at 180-200 ℃ for 1-5 minutes, and taking out for later use;
s3: placing the weighed adhesive into a jacketed kettle, controlling the temperature at 30-40 ℃, stirring for 5-10 minutes, cooling to 20-30 ℃, pouring the shelled Xinjiang walnut and raisin, and stirring uniformly to obtain a mixture
S4: putting the obtained mixture into a baking tray, scraping and compacting, then placing the baking tray into an electric heating baking oven for baking, setting the temperature of the top of the baking oven to be 180 ℃, setting the temperature of the bottom of the baking oven to be 160 ℃, baking for 6 minutes, setting the temperatures of the top and the bottom of the baking oven to be 120 ℃, baking for 5 minutes, taking out, immediately sending into a quick cooling machine for cooling treatment for 20-25 minutes to room temperature, and taking out;
s5: cutting the obtained cake with automatic cutting machine according to specification, and packaging with vacuum packaging machine.
The basic indexes (invert sugar, fat, protein) and the texture characteristics and sensory evaluation results are shown in tables 4 and 5.
Table 4: comparison result of basic indexes of protein-reinforced Q elastic steamed sponge cake and traditional steamed sponge cake
Table 5: texture comparison result of protein-reinforced Q elastic steamed sponge cake and traditional steamed sponge cake
According to the comparison of the detection results, the protein-reinforced Q-shaped elastic cake provided by the invention has the optimal effect compared with the preparation method provided by the fifth embodiment. According to the technical scheme provided by the embodiment of the invention, the invert sugar content of the protein-reinforced Q elastic cake is obviously lower than that of the walnut cake prepared by the prior technical scheme in the Xinjiang part, but the protein content of the protein-reinforced Q elastic cake is obviously higher than that of the cake prepared by other schemes, and the fat content is moderate compared with that of the cake prepared by other schemes. Meanwhile, the texture detection result of the protein-reinforced Q elastic cake prepared according to the technical scheme provided by the embodiment of the invention shows that the hardness, the cohesion, the adhesiveness and the chewiness are all obviously lower than those of the walnut cake prepared by the prior technical scheme in the Xinjiang part area, but the evaluation results of the elasticity and the total sensory score are both obviously higher than those of the walnut cake prepared by the prior technical scheme in the Xinjiang part area.
The new invention adopts the prior common general knowledge as the basis of the prior art. In fact, except for the original invention, any invention is not based on the prior art means and the technical elements, and is the result of further innovation on the basis of the prior art means. The technology of preparing the steamed cake by using milk and almond oil, mixing, stirring, baking and the like is the basis of the prior art, but the characteristics of good color and flavor and easiness in chewing, which are obtained by repeatedly verifying through a series of unforeseen scientific experiments, are required for how to fully reserve the nutrient substances in the steamed cake, how to coordinate the proportion of the raw materials and how to obtain the taste Q elasticity of the steamed cake through a series of processes. For the reasons, although the conventional technical means are utilized as the basis, the protein-reinforced Q elastic cake and the preparation method thereof are provided through scientific experiments on the basis, seven technical steps in the provided preparation method of the protein-reinforced Q elastic cake are combined with the raw material proportion provided by the invention to form a whole, the preparation method has the technical steps of inseparability as a whole and incapability of freely decomposing the raw material, and the whole preparation method can achieve the effect that the protein-reinforced Q elastic cake is low in invert sugar content, high in protein content, moderate in fat content, moderate in hardness, cohesiveness, adhesiveness and chewiness, remarkably reduced, but the total evaluation result of elasticity and sensory score is remarkably improved, so that the problems that the traditional cake is poor in taste and not beneficial to chewing are solved, and the use value and the nutritional function of the product can be improved. The product meets the requirements of modern food industry development, is a novel food which is healthy and nutritious and meets the development of the times, can realize industrial continuous production, and has wide practical value.
As mentioned above, the above examples are only for describing the preferred embodiments of the test, and are not intended to limit the scope of the test, and various modifications and improvements made to the technical solutions of the test by those skilled in the art without departing from the spirit of the design of the test should fall within the protection scope determined by the test.
Claims (10)
1. A protein-fortified Q-puff cake comprising, by weight percent: 40-50% of peeled fresh walnut kernels, 15-20% of raisins and 40-50% of low-gluten powder bonding mixture.
2. The protein-fortified Q parfait cake according to claim 1, comprising the following raw materials in weight%: 41% of peeled fresh walnut kernels, 16% of raisins and 43% of low-gluten powder bonding mixture.
3. The protein-fortified Q-puff cake according to claim 1 or 2, wherein the low gluten flour binding mixture comprises, by weight%, 44-48% of eggs, 9-17% of low gluten flour, 9-17% of white sugar, 9-17% of milk, 6-14% of almond oil, and 1-9% of cocoa powder.
4. The protein-fortified Q-puff cake according to claim 1 or 2, wherein the low gluten cohesive mixture comprises, by weight, 46% egg, 13% low gluten, 13% white sugar, 13% milk, 10% almond oil, 5% cocoa powder.
5. The protein-fortified Q-puff cake according to claim 1 or 2, wherein the raisin is a blackcurrant raisin.
6. The method for preparing a protein-fortified Q-puff cake as claimed in claim 1 or 2, comprising the steps of:
(1) selecting fresh walnut, shelling to obtain fresh walnut kernel, dividing walnut kernel into two parts, keeping the walnut kernel intact, soaking walnut kernel in hot salt water solution for 5-10min, taking out, draining, and manually peeling;
(2) selecting raisins with basically consistent size, selecting and removing shrunken, deteriorated and damaged raw materials, and removing stems of the raisins
(3) Adopting an ultraviolet sterilization technology, flatly spreading the walnut kernels and the raisins obtained in the steps (1) and (2) under an ultraviolet lamp for sterilization for 25-30 min;
(4) adding the beaten eggs into white granulated sugar, uniformly stirring to obtain a mixed solution I, uniformly mixing the milk and the almond oil to obtain a mixed solution II, sieving the low-gluten flour and the cocoa powder, mixing to obtain a mixture III, slowly adding the mixed solution I into the mixture III, adding the mixed solution II, and uniformly stirring to obtain a low-gluten powder bonding mixture;
(5) selecting the sterilized fresh walnut kernels and raisins in the step (3) and the low-gluten powder bonding mixture prepared in the step (4), and mixing and stirring the fresh walnut kernels, the raisins and the low-gluten powder bonding mixture according to 40-50% of the fresh walnut kernels, 15-20% of the low-gluten powder bonding mixture and 40-50% of the low-gluten powder bonding mixture, and uniformly stirring the mixture;
(6) preparing the material processed in the step (5) into square cake with the size of 450g-500 g;
(7) baking: baking the square cake at a high temperature to obtain the protein-reinforced Q elastic cake.
7. The method for preparing a protein-fortified Q-puff cake according to claim 6, wherein the temperature of the hot saline is 90-100 ℃.
8. The method for preparing a protein-fortified Q parquet cake as claimed in claim 6, wherein the mass ratio of the mixture I to the mixture III is 3-3.5: 1.
9. The method for preparing a protein-enhanced Q-rice cake as claimed in claim 6, wherein the mass ratio of the mixture II to the mixture III is 1.2-1.5: 1.
10. The method for preparing a protein-enhanced Q-cut cake as claimed in claim 6, wherein the middle-high temperature baking is carried out at an upper temperature of 140-.
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| CN101366437A (en) * | 2008-08-13 | 2009-02-18 | 新疆阿布丹食品开发有限公司 | Walnut kernel candy and preparation method thereof |
| CN108813074A (en) * | 2018-03-27 | 2018-11-16 | 操苏立 | A kind of kernel candy production new method |
| CN109105425A (en) * | 2018-08-22 | 2019-01-01 | 新疆农业科学院农产品贮藏加工研究所 | A kind of baking class dry fruit cake made of glutinous rice, sold in sliced pieces and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101366437A (en) * | 2008-08-13 | 2009-02-18 | 新疆阿布丹食品开发有限公司 | Walnut kernel candy and preparation method thereof |
| CN108813074A (en) * | 2018-03-27 | 2018-11-16 | 操苏立 | A kind of kernel candy production new method |
| CN109105425A (en) * | 2018-08-22 | 2019-01-01 | 新疆农业科学院农产品贮藏加工研究所 | A kind of baking class dry fruit cake made of glutinous rice, sold in sliced pieces and preparation method thereof |
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