CN111887276A - Premixed cassava flour cake flour and preparation method thereof, cake and preparation method thereof - Google Patents
Premixed cassava flour cake flour and preparation method thereof, cake and preparation method thereof Download PDFInfo
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- CN111887276A CN111887276A CN202010721231.7A CN202010721231A CN111887276A CN 111887276 A CN111887276 A CN 111887276A CN 202010721231 A CN202010721231 A CN 202010721231A CN 111887276 A CN111887276 A CN 111887276A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
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Abstract
The invention provides premixed cassava flour cake flour, a preparation method of the premixed cassava flour cake flour, a cake and a preparation method of the cake, and belongs to the technical field of food manufacture. Baking powder: 85-115 parts of low-gluten flour and 6-15 parts of pre-gelatinized cassava whole powder; sugar-based powder: 90-150 parts of white sugar, 0.1-0.4 part of glyceryl stearate, 0.1-0.4 part of sucrose fatty acid ester, 0.1-0.4 part of disodium dihydrogen pyrophosphate, 0.1-0.4 part of sorbitol, 0.1-0.35 part of calcium sulfate and 0.05-0.12 part of potassium hydrogen tartrate. The premixed flour takes the low-gluten flour, the pre-gelatinized cassava flour and the white sugar as main raw materials, can be used for making various cakes, can obviously reduce the retraction rate of the cakes, obviously increase the specific volume of the cakes and improve the softness and the mouthfeel of the cakes.
Description
Technical Field
The invention relates to the technical field of food preparation, and particularly relates to premixed cassava flour cake flour, a preparation method of premixed cassava flour cake flour, a cake and a preparation method of cake flour.
Background
The premixed flour for the baked food is a powder or granular product which is prepared by taking the raw and auxiliary materials of the baked food as the basis, adding or not adding food additives, and carrying out the working procedures of batching, mixing, packaging and the like. The premixed flour for cakes is mixed by adding additives such as a swelling agent, a stabilizer, an emulsifier, spice, sugar, salt and the like into flour, can be directly sold to manufacturers or baking shops, is a baking material convenient to use, and is characterized in that the nutritional value of the product is ensured, the operation is simple and the storage is easy according to personal taste change. At present, a plurality of production methods related to baking premixed flour are provided, and a plurality of patents are reported, however, the most defects of the cake premixed flour reported at present are that the variety is single, the functionality is lacked, the cake premixed flour is not suitable for special crowds, and most of the cake premixed flour is produced by using traditional raw materials.
However, the cassava which is an important starch sugar resource raw material in southern province in China is single in processed product, only cassava starch, dried cassava slices and the like are available, and the deep-processed product is lacked, so that the problem that how to convert the cassava into the deep-processed product with high added value by the modern technology is always solved for scientific and technological workers.
The existing scientific and technological workers apply the cassava flour or the cassava starch to cakes or biscuits for preliminary research, a new development direction is provided for deep processing of cassava, but the cassava flour or the cassava starch contains a large amount of cyanides, is not suitable for being directly used for making cake baking powder, does not meet the safety standard, influences the flexibility and the taste of cake finished products, and restricts the industrial production of the cake finished products.
Disclosure of Invention
The invention aims to provide premixed cassava flour cake flour and a preparation method thereof, and cake and a preparation method thereof, aiming at the problems, the premixed cassava flour cake flour and the preparation method thereof are used for making various cakes by taking low-gluten flour, pregelatinized cassava flour and white sugar as main raw materials, and can obviously reduce the shrinkage rate of the cake, obviously increase the specific volume of the cake and improve the softness and taste of the cake.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the premixed cassava flour cake flour comprises baking powder and sugar-based powder, and comprises the following raw materials in parts by weight:
baking powder: 85-115 parts of low-gluten flour and 6-15 parts of pre-gelatinized cassava whole powder;
sugar-based powder: 90-150 parts of white sugar, 0.1-0.4 part of glyceryl stearate, 0.1-0.4 part of sucrose fatty acid ester, 0.1-0.4 part of disodium dihydrogen pyrophosphate, 0.1-0.4 part of sorbitol, 0.1-0.35 part of calcium sulfate and 0.05-0.12 part of potassium hydrogen tartrate.
Preferably, the preparation method of the pre-gelatinized cassava whole powder comprises the following steps: cleaning fresh cassava for 2-3 times, peeling, and cutting into 5cm long blocks; then soaking the fabric in a color fixative solution for 2-8 h, and cleaning for 2-3 times; and finally, cooking and gelatinizing at 95-105 ℃ for 12-25 min, drying with hot air at 65-85 ℃ until the water content is below 14%, crushing with a crusher, and sieving with a standard sieve CB42 to obtain the pre-gelatinized cassava whole powder.
Preferably, the color fixative is one or more of sodium metabisulfite, sodium sulfite, ascorbic acid and citric acid, and the concentration is 0.05-0.15%.
Preferably, the low-gluten flour has a protein content of less than or equal to 8 percent.
Also provides a preparation method of the cassava flour cake premixed flour, which comprises the following steps:
s1, preparing baking powder
Weighing the low-gluten flour, sieving the low-gluten flour by a CB42 standard sieve, adding the pre-gelatinized cassava whole flour, and uniformly stirring to obtain the baking powder.
S2, preparing sugar-based powder
S21, weighing white sugar, crushing, and screening through a standard sieve CB 42.
S22, adding a composite emulsifier: and (4) adding the stearin and the sucrose fatty acid ester into the white sugar in the step (S21), and uniformly stirring.
S23, adding a composite leavening agent: and continuously adding disodium dihydrogen pyrophosphate, sorbitol, calcium sulfate and potassium hydrogen tartrate, and uniformly stirring to obtain the sugar-based powder.
Also provides a cake, which comprises the cassava whole flour cake premixed flour.
The cake is a sponge cake or a chiffon cake or a pound cake, wherein the mass ratio of the baking powder to the sugar-based powder of the sponge cake is (150-200): (180-200); the chiffon cake comprises baking powder and sugar-based powder in a mass ratio of (100-160): (80-110); the mass ratio of the baking powder to the sugar-based powder of the pound cake is (250-300): (220-270).
The preparation method of the cake is also provided, the cake is a sponge cake and comprises the following steps:
s1, preparing egg paste: weighing whole egg liquid, and uniformly stirring the whole egg liquid and sugar-based powder to obtain egg paste, wherein the mass ratio of the whole egg liquid to the sugar-based powder is (250-350): (150-200).
S2, preparing batter: and pouring the baking powder into the egg paste, uniformly stirring, and then pouring into a cake mold.
And S3, baking.
And S4, demolding.
The cake is a chiffon cake, and the preparation method comprises the following steps:
s1, preparing batter: mixing vegetable oil and pure milk uniformly, adding baking powder, stirring uniformly, adding egg yolk, and stirring uniformly to obtain egg paste; the vegetable oil, the pure milk, the egg yolk and the baking powder are in a mass ratio of (50-100): (50-100): (80-120): (100-150).
S2, preparing protein paste: uniformly stirring the egg white and the sugar-based powder to obtain the protein paste, wherein the mass ratio of the egg white to the sugar-based powder is (180-220): (80-100).
S3, preparing cake paste: uniformly dividing 2-3 parts of the protein paste into the batter, and stirring uniformly to obtain cake paste; the cake batter was then poured into molds using a free-flowing manner.
And S4, baking.
And S5, demolding.
The cake is a pound cake, and the preparation method comprises the following steps:
s1, preparing oil sugar: whipping butter, vegetable oil and sugar-based powder until the color becomes white or light white; the mass ratio of the butter to the vegetable oil to the sugar-based powder is (50-70): (160-200): (220-260).
S2, preparing egg paste: slowly adding whole egg liquid and pure milk into the oil sugar to obtain egg paste; the mass ratio of the whole egg liquid to the pure milk to the sugar-based powder is (250-350): (80-100): (220-260).
S3, preparing cake paste: adding baking powder into the egg paste, and uniformly stirring to obtain cake paste; the cake batter was then poured into molds using a free-flowing manner.
And S4, baking.
And S5, demolding.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. the premixed cassava flour cake flour disclosed by the invention takes the low-gluten flour, the pregelatinized cassava flour and the white sugar as the main raw materials, can be used for making various cakes, can obviously reduce the shrinkage rate of the cake, obviously increases the specific volume of the cake, and improves the softness and the taste of the cake.
Ungelatinized tapioca flour or tapioca starch contains a large amount of cyanide and is not suitable for being directly used for making cake baking powder. The gelatinized cassava flour can not only keep the nutrient components of cassava as much as possible and provide a certain amount of dietary fiber, but also reduce the gluten property of the flour and improve the specific volume; and certain viscosity is provided after heating, so that the viscosity and elasticity of the cake are increased, and the cake is prevented from shrinking and cracking.
The compound emulsifier glyceryl stearate, the sucrose fatty acid ester and the compound leavening agent disodium dihydrogen pyrophosphate, sorbitol and calcium sulfate potassium hydrogen tartrate are added into the sugar-based powder, so that the retraction rate and specific volume of the cake can be improved, and good elasticity and viscosity quality of the cake can be guaranteed.
2. The premixed cassava flour cake flour can be used for making various cakes, the mass ratio of baking flour to sugar-based flour is adjusted, sponge cakes, chiffon cakes or pound cakes can be made, the functionality of premixed flour is improved, and the defect that the conventional premixed flour can only be used for making a single cake is overcome.
3. The cake provided by the invention is soft and elastic in texture, tasty and refreshing, moderate in sweetness, pure, soft and delicate in taste, and obviously improved in taste and internal structure.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The premixed cassava flour cake flour comprises baking powder and sugar-based powder, and comprises the following raw materials in parts by weight:
baking powder: 100 parts of low-gluten flour and 10 parts of pre-gelatinized cassava flour;
sugar-based powder: 110 parts of white sugar, 0.3 part of glyceryl stearate, 0.2 part of sucrose fatty acid ester, 0.3 part of disodium dihydrogen pyrophosphate, 0.2 part of sorbitol, 0.2 part of calcium sulfate and 0.1 part of potassium hydrogen tartrate.
The preparation method comprises the following steps:
s1, preparing baking powder
Weighing the low-gluten flour, sieving the low-gluten flour by a CB42 standard sieve, adding the pre-gelatinized cassava whole flour, and uniformly stirring to obtain the baking powder.
S2, preparing sugar-based powder
S21, weighing white sugar, crushing, and screening through a standard sieve CB 42.
S22, adding a composite emulsifier: and (4) adding the stearin and the sucrose fatty acid ester into the white sugar in the step (S21), and uniformly stirring.
S23, adding a composite leavening agent: and continuously adding disodium dihydrogen pyrophosphate, sorbitol, calcium sulfate and potassium hydrogen tartrate, and uniformly stirring to obtain the sugar-based powder.
Example 2
The premixed cassava flour cake flour comprises baking powder and sugar-based powder, and comprises the following raw materials in parts by weight:
baking powder: 95 parts of low-gluten flour and 15 parts of pre-gelatinized cassava flour;
sugar-based powder: 150 parts of white sugar, 0.1 part of glyceryl stearate, 0.4 part of sucrose fatty acid ester, 0.1 part of disodium dihydrogen pyrophosphate, 0.4 part of sorbitol, 0.35 part of calcium sulfate and 0.12 part of potassium hydrogen tartrate.
The preparation method of the pre-gelatinized cassava whole powder comprises the following steps: cleaning fresh cassava for 2-3 times, peeling, and cutting into 5cm long blocks; then soaking the fabric in a color fixative solution for 2-8 h, and cleaning for 2-3 times; and finally, cooking and gelatinizing for 25min at the temperature of 95 ℃, drying by hot air at the temperature of 85 ℃ until the moisture content is below 14%, crushing by a crusher, and sieving by a standard sieve CB42 to obtain the pre-gelatinized cassava whole powder.
The color fixative is ascorbic acid with the concentration of 0.15 percent.
The preparation method comprises the following steps:
s1, preparing baking powder
Weighing low-gluten flour with the protein content of less than or equal to 8%, sieving with a CB42 standard sieve, adding the pre-gelatinized cassava whole flour, and uniformly stirring to obtain the baking powder.
S2, preparing sugar-based powder
S21, weighing white sugar, crushing, and screening through a standard sieve CB 42.
S22, adding a composite emulsifier: and (4) adding the stearin and the sucrose fatty acid ester into the white sugar in the step (S21), and uniformly stirring.
S23, adding a composite leavening agent: and continuously adding disodium dihydrogen pyrophosphate, sorbitol, calcium sulfate and potassium hydrogen tartrate, and uniformly stirring to obtain the sugar-based powder.
Example 3
The premixed cassava flour cake flour comprises baking powder and sugar-based powder, and comprises the following raw materials in parts by weight:
baking powder: 90 parts of low-gluten flour and 10 parts of pre-gelatinized cassava flour;
sugar-based powder: 120 parts of white sugar, 0.15 part of glyceryl stearate, 0.15 part of sucrose fatty acid ester, 0.3 part of disodium dihydrogen pyrophosphate, 0.3 part of sorbitol, 0.3 part of calcium sulfate and 0.1 part of potassium hydrogen tartrate.
The preparation method of the pre-gelatinized cassava whole powder comprises the following steps: cleaning fresh cassava for 2-3 times, peeling, and cutting into 5cm long blocks; then soaking the fabric in a color fixative solution for 6 hours, and then cleaning for 2-3 times; and finally, cooking and gelatinizing for 20min at the temperature of 100 ℃, drying by hot air at the temperature of 65-85 ℃ until the water content is below 14%, crushing by a crusher, and sieving by a standard sieve CB42 to obtain the pre-gelatinized cassava whole powder.
The color fixative is sodium pyrosulfite and citric acid, and the concentration is 0.01%.
The preparation method comprises the following steps:
s1, preparing baking powder
Weighing the low-gluten flour, sieving the low-gluten flour by a CB42 standard sieve, adding the pre-gelatinized cassava whole flour, and uniformly stirring to obtain the baking powder.
S2, preparing sugar-based powder
S21, weighing white sugar, crushing, and screening through a standard sieve CB 42.
S22, adding a composite emulsifier: and (4) adding the stearin and the sucrose fatty acid ester into the white sugar in the step (S21), and uniformly stirring.
S23, adding a composite leavening agent: and continuously adding disodium dihydrogen pyrophosphate, sorbitol, calcium sulfate and potassium hydrogen tartrate, and uniformly stirring to obtain the sugar-based powder.
Example 4
A sponge cake is prepared from the cassava flour cake premixed flour of example 3, and the preparation method comprises the following steps:
s1, preparing egg paste: weighing 300g of whole egg liquid, putting 190g of egg liquid and sugar-based powder into an egg beater to stir at room temperature (20-25 ℃), beating at a low speed (60r/min) for l min, uniformly mixing, and then beating at a high speed (200r/min) for 19 min;
s2, preparing batter: pouring 175g of baking powder into the egg paste, stirring for 10s at a medium speed (120r/min), quickly scraping the batter on the wall of the jar to the bottom of the jar, stirring for 20s at a low speed (60r/min), and pouring the cake paste into 6-inch cake grinding tools in a free flow manner, wherein Hu 300g of the batter in each grinding tool is used;
s3, baking: preheating in an oven for more than 5min, heating with 180 deg.C, heating with 160 deg.C, and baking for 45 min.
S4, demolding: earthquake is applied to the cake several times, the cake is turned upside down on a grill and cooled for 30min, and then the cake is demolded.
The sponge cake has slight bubbles and ring lines on the surface, slight contraction deformation, bright yellow, light yellow and glossy appearance, uniform, smooth and fine pores, softness and elasticity, pure, soft and fine taste.
Example 5
A chiffon cake prepared from the cassava flour cake pre-mix flour of example 3, the preparation method comprising the following steps:
s1, preparing batter: stirring 75g of vegetable oil and 75g of pure milk for 2min, pouring 130g of baking powder into the liquid, stirring at a medium speed (120r/min) for 10s, quickly scraping the batter on the wall of the jar to the bottom of the jar, stirring at a low speed (60r/min) for 20s, adding 100g of egg yolk, and stirring at a low speed (60r/min) for 1 min;
s2, preparing protein paste: weighing 200g of egg white, putting the egg liquid and 95g of the sugar-based powder into an egg beater to be stirred at room temperature (20-25 ℃), beating at a low speed (60r/min) for 1min and uniformly mixing, and then beating at a medium-high speed (160r/min) for 14 min;
s3, turning and mixing: uniformly dividing 2-3 parts of the protein paste obtained in the step (2), adding the protein paste into the batter obtained in the step (1) one by one, uniformly stirring, and pouring the cake paste obtained in the step (3) into 6-inch cake grinding tools in a free flowing mode, wherein the cake paste in each grinding tool is 250 g;
s4, baking: preheating in an oven for more than 5min, and baking at 165 deg.C for 40 min;
s5, demolding: earthquake is applied to the cake several times, the cake is turned upside down on a grill and cooled for 30min, and then the cake is demolded.
The chiffon cake has the advantages of 0.35 +/-0.15% of retraction rate, 4.42 +/-0.12 mL/g of specific volume, 92.6 +/-1.5 minutes of sensory evaluation score (full score of 100 minutes), complete appearance, no large bubbles on the surface, golden yellow to brownish red appearance, no scorched spots, light yellow section, uniform color and luster, uniform pores, soft and elastic texture, good taste, moderate sweetness, egg fragrance and the flavor of the chiffon cake.
Example 6
A pound cake is prepared from the cassava flour cake premixed flour of example 3, and the preparation method comprises the following steps:
s1, preparing oil sugar: quickly (200r/min) beating 60g butter, 180g vegetable oil and 240g sugar-based powder for 20min until the color becomes white or light white;
s2, preparing egg paste: slowly adding 300g of whole egg liquid and 90g of pure milk into the oily sugar obtained in the step 1 while stirring at a low speed (60r/min), and finishing within 2-3 min;
s3, preparing cake paste: adding 270g of baking powder into the egg paste in the step 2, stirring for 10s at a medium speed (120r/min), quickly scraping the paste on the wall of the pot to the bottom of the pot, stirring for 20s at a low speed (60r/min), pouring the cake paste into 6-inch cake grinding tools in a free flowing mode, wherein Hu 300g of the paste is arranged in each grinding tool;
s4, baking: preheating in an oven for more than 5min, and baking at 185 deg.C for 40 min;
s5, demolding: earthquake is applied to the cake several times, the cake is turned upside down on a grill and cooled for 30min, and then the cake is demolded.
The pound cake has a retraction rate of 0.25 plus or minus 0.15%, a specific volume of 4.14 plus or minus 0.16mL/g, a sensory evaluation score of 91.8 plus or minus 1.8 minutes (full score of 100 minutes), a complete appearance, a golden surface, a yellowish cross section, a uniform color and luster, and a glossy and soft texture.
Test verification
Firstly, the method comprises the following steps: materials and instruments
TABLE 1 test materials
TABLE 2 test apparatus
Second, index measuring method
(1) Sensory scoring method
The premixed flour of the cassava flour cake is evaluated from five aspects of the surface condition, the internal structure, the elasticity, the mouthfeel and the specific volume of the cassava flour cake, in order to avoid the influence of individual subjective reasons, 10 members are screened out to form an evaluation group, and sensory evaluation standards are formulated as shown in table 3. The composite beverage was scored according to the sensory evaluation table, and the evaluation environment was set strictly according to the standard. The full score is 100, and the average score is taken for analytical evaluation.
TABLE 3 sensory evaluation criteria for cassava flour cake
(2) Determination of specific volume
Referring to the specific volume determination method in the national standard GB/T24303-2009, the scoring rules are shown in Table 4. After the cake was taken out of the oven, slightly cooled at room temperature, the cake was taken out of the mold, cooled for 30min and weighed on a balance (accurate to 0.01 g). Volume was measured by rapeseed displacement (to 5mL accuracy). Calculating the specific volume of the cake by the following formula:
in the formula:
d: specific volume, unit (mL/g);
v: volume of cake, unit (mL);
m: mass of cake, unit (g).
Results are the arithmetic mean of two experiments, with a parallel trial tolerance of 0.2 mL.
TABLE 4 cake specific volume scoring table
(3) Determination of the shrinkage
The height of the cake just after the cake is taken out of the oven (H0) and the height of the cake after 1 hour is cooled (H1) are measured by using vernier calipers, the retraction rate (W) is calculated according to the following formula, and 3 points of each sample are measured and averaged, and the average value is respectively the circle center, the arc edge and the diameter 1/4.
In the formula:
w: retraction rate, unit (%);
h0: height in units (mm) of the cake just after it comes out of the oven;
h1: height of cake in units (mm) after 1h of cooling.
(4) Cyanide determination
The method defined by the reference national standard GB 5009.36 is used for determination, and the requirements of Guangxi Zhuang autonomous region local standard DBS 45/050-2018 on cyanide are as follows: cyanide a (calculated by hydrocyanic acid)/(mg/kg) is less than or equal to 1.5.
(5) Texture measurement parameters
The texture analyzer (physical property analyzer) can be used for detecting physical property indexes of samples in the fields of food, biology, pharmacy, chemical industry and the like, such as hardness, elasticity, crispness, chewiness, firmness, toughness, ductility, recoverability, gel strength and the like. The test is carried out by extruding, cutting, compressing and stretching the mould through different probes, the test is connected with a microcomputer, a texture test curve is output through an interface, and the following texture characteristic parameters can be analyzed through software, so that the curves of the texture characteristics and the correlation relationship are obtained. The cake was skinned and cut into 3cm by 3cm square blocks before testing. TPA mode is selected, and a flat-bottom cylindrical probe P/35 is adopted. The measurement conditions were as follows: the rate before measurement is 1mm/s, the rate in measurement is 1mm/s, the rate after side measurement is 1mm/s, the pressing distance is 15mm (50%), and the distance between two times of compression is 1 s. The sample is mainly used for researching and analyzing the quality of the cassava flour cake according to the physical property parameters in the table 5.
TABLE 5 texture determination parameters
Thirdly, comparing the pre-gelatinized whole cassava powder with the non-gelatinized whole cassava powder
Test example 1
Sponge cakes were made according to the method of example 4.
Comparative example 1
Compared with the test example 1, the sponge cake is prepared by adopting the ungelatinized cassava whole powder to replace the pregelatinized cassava whole powder and the other steps are the same.
The sponge cakes of test example 1 and comparative example 1 were subjected to an index test. The results of the full texture measurements are shown in Table 7, and the other results are shown in Table 6. (cyanide a (calculated as hydrocyanic acid)/(mg/kg) < 1.5)
TABLE 6 analysis of the results
| Sponge cake | Specific volume (mL/g) | Shrinkage (%) | Cyanide (mg/Kg) | Sensory evaluation (score) |
| Test example 1 | 4.51 | 1.70 | 0.0988 | 94 |
| Comparative example 1 | 4.08 | 2.93 | 0.1553 | 88 |
TABLE 7 Total texture test results
As can be seen from Table 6, the gelatinized cassava flour can reduce the gluten property of the flour and improve the specific volume and the retraction rate; have certain stickness after the heating, let the stickness of cake, elasticity increase, prevent that the cake from contracting and ftractureing. But also reduces the content of cyanide and improves the edible safety.
From the full texture detection results, the sample has good elasticity quality in the aspect of elasticity, and the specific volume, shrinkage and sensory evaluation results of the sample are proved.
Fourthly, the method comprises the following steps: test examples 2-6 Effect of the amount of pregelatinized Whole cassava flour added on cake quality
The cakes of test examples 2-6 were sponge cakes made according to the method of example 4. The addition amounts of the low-grade flour of the baking powder and the pre-gelatinized cassava whole powder are different, other raw materials and preparation methods are the same, and the content and index test results of the low-grade flour and the pre-gelatinized cassava whole powder are shown in the following table 8.
TABLE 8 analysis of the results
| Test example 2 | Test example 3 | Test example 4 | Test example 5 | Test example 6 | |
| Low gluten flour/portion | 6 | 5 | 10 | 12 | 15 |
| Pregelatinized cassava flour/portion | 115 | 95 | 90 | 88 | 85 |
| Specific volume (mL/g) | 3.94 | 4.18 | 4.51 | 4.25 | 4.05 |
| Shrinkage (%) | 3.30 | 3.21 | 3.05 | 3.10 | 3.19 |
| Sensory evaluation (score) | 83 | 88 | 94 | 89 | 85 |
As can be seen from table 8, with the increase of the addition amount of the pregelatinized cassava flour, the specific volume of the cassava flour cake tends to increase first and then decrease, and the retraction rate tends to decrease first and then increase. When the addition amount of the cassava powder is 10%, the specific volume is the highest value, and the retraction rate is the lowest value. From this, 10% was determined as the optimum addition amount of the whole pregelatinized cassava flour.
Fifthly: effect of emulsifiers and leavening agents on cake quality
Comparative example 2
Sugar-based powder: 120 parts of white sugar, 0.3 part of disodium dihydrogen pyrophosphate, 0.3 part of sorbitol, 0.3 part of calcium sulfate and 0.1 part of potassium hydrogen tartrate. The other raw materials and preparation method are the same as example 4.
Comparative example 3
Sugar-based powder: 120 parts of white sugar, 0.15 part of glyceryl stearate and 0.15 part of sucrose fatty acid ester. The other raw materials and preparation method are the same as example 4.
The results of the index test are shown in Table 9 below.
TABLE 9 analysis of the results
| Sponge cake | Specific volume (mL/g) | Shrinkage (%) | Sensory evaluation (score) |
| Test example 1 | 4.51 | 1.70 | 94 |
| Comparative example 2 | 3.85 | 3.30 | 82 |
| Comparative example 3 | 4.09 | 3.62 | 86 |
As can be seen from table 9, the addition of the composite emulsifiers glyceryl stearate, sucrose fatty acid ester, and the composite leavening agents disodium dihydrogen pyrophosphate, sorbitol, and calcium sulfate potassium hydrogen tartrate to the sugar-based powder can improve the shrinkage rate and specific volume of the cake, thereby ensuring good elasticity and viscosity quality of the cake.
The above description is intended to describe in detail the preferred embodiments of the present invention, but 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 (10)
1. The premixed cassava flour cake flour is characterized by comprising baking flour and sugar-based flour, and the premixed cassava flour cake flour comprises the following raw materials in parts by weight:
baking powder: 85-115 parts of low-gluten flour and 6-15 parts of pre-gelatinized cassava whole powder;
sugar-based powder: 90-150 parts of white sugar, 0.1-0.4 part of glyceryl stearate, 0.1-0.4 part of sucrose fatty acid ester, 0.1-0.4 part of disodium dihydrogen pyrophosphate, 0.1-0.4 part of sorbitol, 0.1-0.35 part of calcium sulfate and 0.05-0.12 part of potassium hydrogen tartrate.
2. The premixed flour for cassava flour cakes according to claim 1, wherein the preparation method of the pregelatinized cassava flour is as follows: cleaning fresh cassava, peeling and cutting into blocks; then soaking the fabric in a color fixative solution for 2-8 h, and cleaning for 2-3 times; and finally, cooking and pasting for 12-25 min at 95-105 ℃, drying by hot air at 65-85 ℃ until the moisture content is below 14%, crushing by a crusher, and sieving to obtain the pre-pasted cassava whole powder.
3. The premixed flour for cassava flour cakes according to claim 2, wherein the color fixative is one or more of sodium metabisulfite, sodium sulfite, ascorbic acid and citric acid, and the concentration is 0.05-0.15%.
4. The tapioca flour cake ready-mix flour of claim 1, wherein the low gluten flour has a protein content of less than or equal to 8%.
5. The method of preparing a tapioca whole cake ready-mix as claimed in any of claims 1-4, comprising the steps of:
s1, preparing baking powder
Weighing low-gluten flour, sieving with a CB42 standard sieve, adding the pre-gelatinized cassava whole powder, and uniformly stirring to obtain baking powder;
s2, preparing sugar-based powder
S21, weighing white sugar, crushing, and screening with a standard sieve No. CB 42;
s22, adding a composite emulsifier: adding the stearin and the sucrose fatty acid ester into the white sugar in the step S21, and uniformly stirring;
s23, adding a composite leavening agent: and continuously adding disodium dihydrogen pyrophosphate, sorbitol, calcium sulfate and potassium hydrogen tartrate, and uniformly stirring to obtain the sugar-based powder.
6. A cake comprising the tapioca cake ready-mix of any of claims 1-4.
7. The cake of claim 6, wherein the cake is a sponge cake or chiffon cake or pound cake, wherein the mass ratio of the sponge cake, baking powder and sugar-based powder is (150-200): (180-200); the chiffon cake comprises baking powder and sugar-based powder in a mass ratio of (100-160): (80-110); the mass ratio of the baking powder to the sugar-based powder of the pound cake is (250-300): (220-270).
8. The method of preparing a cake of claim 7, wherein said cake is a sponge cake comprising the steps of:
s1, preparing egg paste: weighing whole egg liquid, and uniformly stirring the whole egg liquid and sugar-based powder to obtain egg paste, wherein the mass ratio of the whole egg liquid to the sugar-based powder is (250-350): (150-200);
s2, preparing batter: pouring the baking powder into the egg paste, uniformly stirring, and then pouring into a cake mold;
s3, baking;
and S4, demolding.
9. The method of making a cake of claim 7, wherein said cake is a chiffon cake comprising the steps of:
s1, preparing batter: mixing vegetable oil and pure milk uniformly, adding baking powder, stirring uniformly, adding egg yolk, and stirring uniformly to obtain egg paste; the vegetable oil, the pure milk, the egg yolk and the baking powder are in a mass ratio of (50-100): (50-100): (80-120): (100-150);
s2, preparing protein paste: uniformly stirring the egg white and the sugar-based powder to obtain the protein paste, wherein the mass ratio of the egg white to the sugar-based powder is (180-220): (80-100);
s3, preparing cake paste: uniformly dividing 2-3 parts of the protein paste into the batter, and stirring uniformly to obtain cake paste; then pouring the cake paste into a mould in a free flowing mode;
s4, baking;
and S5, demolding.
10. The method of making a cake of claim 7, wherein said cake is a pound cake comprising the steps of:
s1, preparing oil sugar: whipping butter, vegetable oil and sugar-based powder until the color becomes white or light white; the mass ratio of the butter to the vegetable oil to the sugar-based powder is (50-70): (160-200): (220-260);
s2, preparing egg paste: slowly adding whole egg liquid and pure milk into the oil sugar to obtain egg paste; the mass ratio of the whole egg liquid to the pure milk to the sugar-based powder is (250-350): (80-100): (220-260);
s3, preparing cake paste: adding baking powder into the egg paste, and uniformly stirring to obtain cake paste; then pouring the cake paste into a mould in a free flowing mode;
s4, baking;
and S5, demolding.
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| CN1692747A (en) * | 2005-06-06 | 2005-11-09 | 江南大学 | Microwave refrigerated sponge cake dough, and its making method |
| CN104146039A (en) * | 2014-08-11 | 2014-11-19 | 中国热带农业科学院热带作物品种资源研究所 | Cup-shaped cassava cake and method for making cup-shaped cassava cake |
| CN105432755A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Chiffon cake premixing powder and making method of chiffon cake |
| CN109315460A (en) * | 2018-10-17 | 2019-02-12 | 广西轻工业科学技术研究院 | A kind of cassava smears tea layer cake and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1692747A (en) * | 2005-06-06 | 2005-11-09 | 江南大学 | Microwave refrigerated sponge cake dough, and its making method |
| CN104146039A (en) * | 2014-08-11 | 2014-11-19 | 中国热带农业科学院热带作物品种资源研究所 | Cup-shaped cassava cake and method for making cup-shaped cassava cake |
| CN105432755A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Chiffon cake premixing powder and making method of chiffon cake |
| CN109315460A (en) * | 2018-10-17 | 2019-02-12 | 广西轻工业科学技术研究院 | A kind of cassava smears tea layer cake and preparation method thereof |
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