CN111513122A - Raw material for making cake and biological fermentation method thereof - Google Patents
Raw material for making cake and biological fermentation method thereof Download PDFInfo
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- CN111513122A CN111513122A CN202010481505.XA CN202010481505A CN111513122A CN 111513122 A CN111513122 A CN 111513122A CN 202010481505 A CN202010481505 A CN 202010481505A CN 111513122 A CN111513122 A CN 111513122A
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- 239000002994 raw material Substances 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 title claims abstract description 13
- 230000004151 fermentation Effects 0.000 title claims abstract description 13
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 39
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 39
- 230000009144 enzymatic modification Effects 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 235000013601 eggs Nutrition 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 22
- 239000003755 preservative agent Substances 0.000 claims description 17
- 230000002335 preservative effect Effects 0.000 claims description 17
- 229920000858 Cyclodextrin Polymers 0.000 claims description 14
- 239000001116 FEMA 4028 Substances 0.000 claims description 14
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 14
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 14
- 229960004853 betadex Drugs 0.000 claims description 14
- 102000016943 Muramidase Human genes 0.000 claims description 10
- 108010014251 Muramidase Proteins 0.000 claims description 10
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 229960000274 lysozyme Drugs 0.000 claims description 10
- 235000010335 lysozyme Nutrition 0.000 claims description 10
- 239000004325 lysozyme Substances 0.000 claims description 10
- 235000010298 natamycin Nutrition 0.000 claims description 10
- 239000004311 natamycin Substances 0.000 claims description 10
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims description 10
- 229960003255 natamycin Drugs 0.000 claims description 10
- 229920006395 saturated elastomer Polymers 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims description 7
- 102000015439 Phospholipases Human genes 0.000 claims description 7
- 108010064785 Phospholipases Proteins 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000013345 egg yolk Nutrition 0.000 claims description 6
- 210000002969 egg yolk Anatomy 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 2
- 235000002639 sodium chloride Nutrition 0.000 description 12
- 239000000126 substance Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 125000005313 fatty acid group Chemical group 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a cake making raw material and a biological fermentation method thereof, wherein the cake making raw material comprises the following components in parts by weight: 50-80 parts of soybean protein, 80-130 parts of whole egg, 50-60 parts of granulated sugar, 80-90 parts of flour, 1-1.2 parts of salt and 16-20 parts of vegetable oil; wherein the soybean protein and whole egg are processed by enzyme modification. The cake prepared by the cake making raw material formula can obviously prolong the fresh-keeping period of the cake. In addition, the invention also provides a biological fermentation method of the cake making raw materials, and the cake made of the processed cake making raw materials has better taste and longer fresh-keeping period.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a raw material for making a cake and a biological fermentation method thereof.
Background
The cake has rich nutrition due to its high water content and specific gravity, and is easily damaged by microorganism. The general expression is as follows: rancid smell appears in the early stage, the interior of the cake is sticky and silky in the middle stage, and serious mildew stains, liquid seepage, gas generation and collapse appear on the surface of the cake in the later stage. Although the chemical preservative can play a role in fresh keeping and preservation in the past, the chemical preservative is harmful to human health after being eaten for a long time.
For this reason, the present inventors have made an effort to improve and treat the cake-making materials to prolong the shelf life of the cake.
Disclosure of Invention
In view of the above, one of the objectives of the present invention is to provide a cake making raw material, wherein the shelf life of the cake made according to the cake making raw material formula can be significantly prolonged.
In order to achieve the purpose, the invention adopts the technical scheme that:
the cake making raw material comprises the following components in parts by weight: 50-80 parts of soybean protein, 80-130 parts of whole egg, 50-60 parts of granulated sugar, 80-90 parts of flour, 1-1.2 parts of salt and 16-20 parts of vegetable oil; wherein the soybean protein and whole egg are processed by enzyme modification.
Preferably, the cake making raw material comprises the following components in parts by weight: 60-70 parts of soybean protein, 90-110 parts of whole egg, 55-60 parts of granulated sugar, 85-90 parts of flour, 1-1.2 parts of salt, 17-18 parts of vegetable oil and 0.3-0.4 part of preservative; wherein the soybean protein and whole egg are processed by enzyme modification.
The invention also aims to provide a biological fermentation method of the raw materials for making the cakes, which mainly aims to enable the cakes made of the processed raw materials to have better mouthfeel and longer quality guarantee period by processing the raw materials for making the cakes.
In order to achieve the purpose, the invention adopts the technical scheme that:
the biological fermentation method of the cake making raw materials comprises the following steps:
s1) raw material treatment: adding yeast and water into flour according to the formula amount to prepare standard dough, controlling the water content of the dough to be 50-55%, fermenting the dough for 30-35min at the temperature of 30 ℃, mixing alkaline ionized water with the pH value of 8.5-9.5 with the fermented dough, kneading until the water content of the dough reaches 70-75%, and obtaining the fermented dough; fully mixing the soybean protein and the whole egg according to the formula amount, then adding phospholipase into the mixture, reacting at the temperature of 40-45 ℃, adding 2100U/g egg yolk of enzyme, and reacting for 1.5-2h to obtain the enzyme-modified soybean protein and the whole egg; the enzymatic modification is to convert fatty acid groups in phospholipid molecules into lysophospholipid by utilizing phospholipase cleavage, the performances of the lysophospholipid in the aspects of emulsification, bacteriostasis and the like are obviously improved, and the taste, the bacteriostasis and the like of cakes made according to the soybean protein and the whole egg are also obviously improved after the enzymatic modification.
S2) mixing the processed dough, the soybean protein after enzyme modification, the whole egg with the granulated sugar, the salt, the vegetable oil and the antistaling agent according to the formula amount, and then fully stirring and preparing uniform cake batter;
preferably, the preservative in the step 1 is prepared by the following method: firstly, dissolving natamycin and lysozyme into a beta-cyclodextrin saturated aqueous solution for uniform mixing, then stirring at 45 ℃ for 50-70 minutes, cooling to crystallize, filtering and drying to obtain preservative powder.
Preferably, in the preparation process of the preservative, after the natamycin and the lysozyme are dissolved into the saturated aqueous solution of the beta-cyclodextrin, each 100ml of the saturated aqueous solution of the beta-cyclodextrin contains 1.9 to 2.1g of the beta-cyclodextrin, 0.01 to 0.02g of the natamycin and 0.4g of the lysozyme.
The invention has the beneficial effects that:
1. the invention relates to a raw material for making a cake, which comprises the following components in parts by weight: 50-80 parts of soybean protein, 80-130 parts of whole egg, 50-60 parts of granulated sugar, 80-90 parts of flour, 1-1.2 parts of salt, 16-20 parts of vegetable oil and 0.2-0.5 part of preservative; wherein the soybean protein and whole egg are processed by enzyme modification. The cake prepared by the cake making raw material formula can obviously prolong the shelf life of the cake.
2. The cake making raw materials are treated by a biological fermentation method, and the cake made of the treated raw materials has better taste and longer shelf life.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be further described in detail with reference to specific embodiments.
Example 1
The cake making raw material comprises the following components in parts by weight: 80g of soybean protein, 130g of whole egg, 60g of granulated sugar, 90g of flour, 1.2g of salt and 20g of vegetable oil; wherein the soybean protein and whole egg are processed by enzyme modification.
The biological fermentation method of the cake making raw materials comprises the following steps:
s1) raw material treatment: adding yeast and water into flour according to the formula amount to prepare standard dough, controlling the water content of the dough to be 50%, fermenting the dough for 30min at the temperature of 30 ℃, mixing alkaline ionized water with the pH value of 8.5 with the fermented dough, kneading until the water content of the dough reaches 70%, and obtaining the fermented dough; fully mixing the soybean protein and the whole egg according to the formula amount, adding phospholipase A into the mixture, reacting at 40 ℃, adding 2100U/g egg yolk of enzyme, and reacting for 1.5h to obtain enzyme-modified soybean protein and whole egg;
s2) mixing the processed dough, the enzyme-modified soybean protein and the whole egg with granulated sugar, salt and vegetable oil according to the formula ratio, and then fully stirring to prepare uniform cake batter.
Making a cake: pouring the cake batter into a cake mold to be eight-full, and baking in an oven at 170 ℃ for 22 min.
Example 2
The cake making raw material comprises the following components: 50g of soybean protein, 80g of whole egg, 50g of granulated sugar, 80g of flour, 1g of salt and 16g of vegetable oil; wherein the soybean protein and whole egg are processed by enzyme modification.
The biological fermentation method of the cake making raw materials comprises the following steps:
s1) raw material treatment: adding yeast and water into flour according to the formula amount to prepare standard dough, controlling the water content of the dough to be 55%, fermenting the dough for 35min at the temperature of 30 ℃, mixing alkaline ionized water with the pH value of 9.5 with the fermented dough, kneading until the water content of the dough reaches 75%, and thus obtaining the fermented dough; fully mixing the soybean protein and the whole egg according to the formula amount, adding phospholipase into the mixture, reacting at 45 ℃, adding 2100U/g egg yolk of enzyme, and reacting for 2h to obtain enzyme-modified soybean protein and whole egg;
s2) mixing the processed dough, the enzyme-modified soybean protein and the whole egg with granulated sugar, salt and vegetable oil according to the formula ratio, and then fully stirring to prepare uniform cake batter.
Making a cake: pouring the cake batter into a cake mold to be eight-full, and baking in an oven at 170 ℃ for 20-22 min.
Example 3
The cake making raw material comprises the following components: 60g of soybean protein, 90g of whole egg, 55g of granulated sugar, 85g of flour, 1g of salt, 17g of vegetable oil and 0.3g of preservative; wherein the soybean protein and whole egg are processed by enzyme modification.
The biological fermentation method of the cake making raw materials comprises the following steps:
s1) raw material treatment: adding yeast and water into flour according to the formula amount to prepare standard dough, controlling the water content of the dough to be 53%, fermenting the dough for 32min at the temperature of 30 ℃, mixing alkaline ionized water with the pH value of 9.0 with the fermented dough, kneading until the water content of the dough reaches 75%, and thus obtaining the fermented dough; fully mixing the soybean protein and the whole egg according to the formula amount, adding phospholipase into the mixture, reacting at 45 ℃, adding 2100U/g egg yolk of enzyme, and reacting for 2h to obtain enzyme-modified soybean protein and whole egg;
s2) mixing the processed dough, the soybean protein after enzyme modification, the whole egg with the granulated sugar, the salt, the vegetable oil and the antistaling agent according to the formula amount, and then fully stirring and preparing uniform cake batter; the preservative is prepared by adopting the following method: firstly, dissolving natamycin and lysozyme into a beta-cyclodextrin saturated aqueous solution, uniformly mixing, wherein each 100ml of the beta-cyclodextrin saturated aqueous solution contains 2.0g of beta-cyclodextrin, 0.02g of natamycin and 0.4g of lysozyme, then stirring at 45 ℃ for 70 minutes, cooling to crystallize, filtering and drying to obtain preservative powder.
Making a cake: pouring the cake batter into a cake mold to be eight-full, and baking in an oven at 170 ℃ for 20-22 min.
Example 4
The cake making raw material comprises the following components: 70g of soybean protein, 110g of whole egg, 60g of granulated sugar, 90g of flour, 1.2g of salt, 18g of vegetable oil and 0.4g of preservative; wherein the soybean protein and whole egg are processed by enzyme modification.
The biological fermentation method of the cake making raw materials comprises the following steps:
s1) raw material treatment: adding yeast and water into flour according to the formula amount to prepare standard dough, controlling the water content of the dough to be 53%, fermenting the dough for 32min at the temperature of 30 ℃, mixing alkaline ionized water with the pH value of 9.0 with the fermented dough, kneading until the water content of the dough reaches 75%, and thus obtaining the fermented dough; fully mixing the soybean protein and the whole egg according to the formula amount, adding phospholipase into the mixture, reacting at 45 ℃, adding 2100U/g egg yolk of enzyme, and reacting for 2h to obtain enzyme-modified soybean protein and whole egg;
s2) mixing the processed dough, the soybean protein after enzyme modification, the whole egg with the granulated sugar, the salt, the vegetable oil and the antistaling agent according to the formula amount, and then fully stirring and preparing uniform cake batter; the preservative is prepared by adopting the following method: firstly, dissolving natamycin and lysozyme into a beta-cyclodextrin saturated aqueous solution, uniformly mixing, wherein each 100ml of the beta-cyclodextrin saturated aqueous solution contains 2.0g of beta-cyclodextrin, 0.01g of natamycin and 0.4g of lysozyme, then stirring at 45 ℃ for 70 minutes, cooling to crystallize, filtering and drying to obtain preservative powder.
Making a cake: pouring the cake batter into a cake mold to be eight-full, and baking in an oven at 170 ℃ for 20-22 min.
Conclusion
The average fresh-keeping time of the cakes made in examples 1 to 4 was measured at room temperature of about 25 ℃ for 2 to 3 days, and the average fresh-keeping time of the cakes made in examples 1 and 2 was measured for 3 to 3.5 days, while the fresh-keeping time of the cakes made by the ordinary method at room temperature of about 25 ℃ was generally 1 to 2 days.
The above description is intended to describe in detail the preferred embodiments of the present invention, and the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (5)
1. A raw material for making cakes is characterized by comprising the following components in parts by weight: 50-80 parts of soybean protein, 80-130 parts of whole egg, 50-60 parts of granulated sugar, 80-90 parts of flour, 1-1.2 parts of salt and 16-20 parts of vegetable oil; wherein the soybean protein and whole egg are processed by enzyme modification.
2. The cake making material of claim 1, wherein: comprises the following components in parts by weight: 60-70 parts of soybean protein, 90-110 parts of whole egg, 55-60 parts of granulated sugar, 85-90 parts of flour, 1-1.2 parts of salt, 17-18 parts of vegetable oil and 0.3-0.4 part of preservative; wherein the soybean protein and whole egg are processed by enzyme modification.
3. A method of biofermentation of cake making ingredients as claimed in claim 1 or 2, comprising the steps of:
s1) raw material treatment: adding yeast and water into flour according to the formula amount to prepare standard dough, controlling the water content of the dough to be 50-55%, fermenting the dough for 30-35min at the temperature of 30 ℃, mixing alkaline ionized water with the pH value of 8.5-9.5 with the fermented dough, kneading until the water content of the dough reaches 70-75%, and obtaining the fermented dough; fully mixing the soybean protein and the whole egg according to the formula amount, then adding phospholipase into the mixture, reacting at the temperature of 40-45 ℃, adding 2100U/g egg yolk of enzyme, and reacting for 1.5-2h to obtain the enzyme-modified soybean protein and the whole egg;
s2) mixing the processed dough, the soybean protein after enzyme modification, the whole egg with the granulated sugar, the salt, the vegetable oil and the antistaling agent according to the formula amount, and then fully stirring and preparing the uniform cake batter.
4. The biological fermentation method of a cake making raw material according to claim 3, characterized in that: the preservative in the step 1 is prepared by adopting the following method: firstly, dissolving natamycin and lysozyme into a beta-cyclodextrin saturated aqueous solution for uniform mixing, then stirring at 45 ℃ for 50-70 minutes, cooling to crystallize, filtering and drying to obtain preservative powder.
5. The method of biofermentation of cake making ingredients of claim 4, wherein: in the preparation process of the preservative, after the natamycin and the lysozyme are dissolved into the beta-cyclodextrin saturated aqueous solution, each 100ml of the beta-cyclodextrin saturated aqueous solution contains 1.9 to 2.1g of the beta-cyclodextrin, 0.01 to 0.02g of the natamycin and 0.4g of the lysozyme.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010481505.XA CN111513122A (en) | 2020-05-31 | 2020-05-31 | Raw material for making cake and biological fermentation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010481505.XA CN111513122A (en) | 2020-05-31 | 2020-05-31 | Raw material for making cake and biological fermentation method thereof |
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| Publication Number | Publication Date |
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| CN111513122A true CN111513122A (en) | 2020-08-11 |
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| CN202010481505.XA Pending CN111513122A (en) | 2020-05-31 | 2020-05-31 | Raw material for making cake and biological fermentation method thereof |
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| Country | Link |
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Cited By (1)
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| CN111387253A (en) * | 2020-03-29 | 2020-07-10 | 重庆嘉利华食品有限公司 | Natural fresh-keeping additive for cake |
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Application publication date: 20200811 |