CN112155030A - Premixed green tea cake flour and preparation method thereof - Google Patents
Premixed green tea cake flour and preparation method thereof Download PDFInfo
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A21D2/14—Organic oxygen compounds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A—HUMAN NECESSITIES
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A21D2/181—Sugars or sugar alcohols
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- 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
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A—HUMAN NECESSITIES
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- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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Abstract
The invention discloses premixed green tea cake flour and a preparation method thereof, and belongs to the technical field of cakes. The premixed powder is prepared from soft powder, green tea powder, white sugar powder, etc. After the green tea leaves are coarsely crushed, adding water according to the material-liquid ratio of 1:15g/ml, uniformly mixing, and carrying out segmented enzymolysis; adding the enzyme-deactivated enzymolysis liquid into equivalent boiling water in proportion, leaching, and separating material residue and material liquid; filtering and separating the material residues to obtain filtrate; vacuum concentrating the filtrate until the solid content is more than 60% to obtain concentrated green tea liquid; then the concentrated green tea liquid is frozen and dried in vacuum to obtain green tea powder; mixing the soft powder, green tea powder, white sugar powder, etc. to obtain green tea cake premixed powder. The premixed flour prepared by the two-time enzymolysis process is rich in catechin, the protein foaming performance and the emulsifying performance of the premixed flour in the cake preparation process are unexpectedly improved, the premixed flour is bright in color and luster and aromatic in flavor, and the quality of the premixed flour for green tea cakes is improved.
Description
Technical Field
The invention relates to the technical field of cakes, in particular to green tea cake premixed flour, a preparation method of the green tea cake premixed flour and the green tea cake premixed flour prepared by the preparation method.
Background
The cake is a kind of soft food which is made by baking and using flour, cane sugar, egg, cream, milk powder and the like as main raw materials. It has various tastes and high nutritive value. According to the materials and the making process of the cake, the cake can be divided into a sponge cake, a pound cake and a chiffon cake. In recent years, with the continuous improvement of the living standard of people, cakes gradually enter the daily diet of people. In some large and medium cities, cakes and bread have become daily food for consumption in more and more families. With the increasing enhancement of food safety awareness of people and the gradual popularization of small household appliances (egg beater, electric oven and the like) in common families, the situation that the family self-makes cakes is more and more, and in order to meet the increasing market demand of the family self-making cakes, a novel, convenient and quick food raw material, namely cake premixed flour, comes into being. The development and application of the cake premixed flour greatly reduce the specialty, the technicality and the failure rate of cake making.
In the prior art, green tea powder is generally added into green tea flavor cake premixed flour, so that cakes made by using the green tea flavor cake premixed flour have green tea flavor. Although the cake made with the green tea flavored cake pre-mix had a green tea flavor. However, since green tea powder easily affects the taste of cake, green tea taste cake made by using green tea taste cake ready-mix powder generally has poor taste. Specifically, the green tea powder and only wheat flour are added as the cake premixed flour of the starch, so that the taste of the green tea flavored cake made by the cake premixed flour is not soft and fine enough, and the taste experience of consumers is influenced.
Based on the above analysis, a premixed flour which has high protein foaming property and emulsifying property, bright color, fine powder and aromatic flavor in the process of preparing cakes is urgently needed by the industry.
Disclosure of Invention
In view of the above disadvantages, the invention discloses a green tea cake premixed flour which has high protein foaming performance and emulsifying performance, bright color, fine powder and aromatic flavor. The invention is realized by the following means:
a green tea cake pre-mix comprising:
60-70 parts of low-gluten powder, 5-8 parts of green tea powder, 15-20 parts of white sugar powder, 5-8 parts of egg white powder, 3-5 parts of whole milk powder, 1-2 parts of molecular distillation monoglyceride, 0.05-0.1 part of xanthan gum, 1-2 parts of baking powder and 0.5-1 part of non-dairy creamer.
Further, the green tea cake premixed flour comprises:
65 parts of low-gluten powder, 6.5 parts of green tea powder, 17.5 parts of white sugar powder, 6.5 parts of egg white powder, 4 parts of whole milk powder, 1.5 parts of molecular distillation monoglyceride, 0.075 part of xanthan gum, 1.5 parts of baking powder and 0.75 part of non-dairy creamer.
The invention also discloses a preparation method of the premixed green tea cake flour, which comprises the following steps:
(1) coarse crushing: coarsely crushing green tea leaves, and sieving the green tea leaves with a 20-mesh tea sieve;
(2) two-stage enzymolysis: uniformly mixing green tea powder and water according to the feed liquid ratio of 1:15g/ml, and carrying out sectional type enzymolysis;
(3) leaching: adding the enzyme-deactivated enzymolysis liquid into equivalent boiling water according to the mass ratio, then carrying out extraction treatment, and separating material residues and material liquid after the extraction treatment;
(4) and (3) filtering: carrying out suction filtration separation treatment on the material slag to obtain filtrate;
(5) and (3) vacuum concentration: vacuum concentrating the filtrate until the solid content is more than 60% to obtain concentrated green tea liquid;
(6) and (3) drying: drying the concentrated green tea liquid in a vacuum freeze dryer until the water content is less than 10% to obtain green tea powder;
(7) mixing materials: mixing the soft powder, green tea powder, white sugar powder, egg white powder, whole milk powder, molecular distillation monoglyceride, xanthan gum, baking powder, and vegetable fat powder to obtain green tea cake premixed powder.
Further, the segmented enzymolysis in step (2) is: performing enzymolysis, adding 0.5-0.7% cellulase and pectinase for composite enzymolysis, and inactivating enzyme at 100 deg.C for 5-8 min; and a second step of enzymolysis, namely adding 0.2-0.3% of papain and flavourzyme for compound enzymolysis, and inactivating enzymes for 5-8min at 100 ℃ after the enzymolysis is finished.
Further, the weight ratio of the cellulase to the pectinase in the first enzymolysis is 2:1, the enzymolysis temperature is 50-55 ℃, and the time is 70-80 min.
Further, the weight ratio of the papain to the flavourzyme in the second step of enzymolysis is 4:1, the enzymolysis temperature is 55-60 ℃, and the time is 60-65 min.
Further, in the step (3), the ultrasonic power is 300-.
Further, the vacuum concentration temperature in the step (5) is 70-80 ℃, the vacuum degree is 0.09-0.1Mpa, and the time is 3-5 h.
Further, the vacuum freeze drying temperature in the step (6) is-70 ℃, the pressure is 80-100pa, and the drying time is 2-4 h.
The invention also discloses the premixed green tea cake flour prepared by any one of the preparation methods.
The invention has the beneficial effects that:
the invention improves the content of tea polyphenol in green tea powder by two times of combined treatment of enzymolysis, wherein catechin gallate (ECG) and gallocatechin gallate (EGCG) are improved most obviously for the first time.
Detailed Description
Example 1
Premixed green tea cake powder and preparation method thereof
(1) Coarse crushing: the green tea leaves are coarsely crushed and screened by a 20-mesh tea screen.
(2) Two-stage enzymolysis: uniformly mixing green tea powder according to the feed liquid ratio of 1:15g/ml, and carrying out sectional type enzymolysis; performing enzymolysis, adding 0.5% cellulase and pectinase (2: 1), wherein the enzymolysis temperature is 50 deg.C, the time is 70min, and inactivating enzyme at 100 deg.C for 5 min; performing enzymolysis, namely adding 0.2% of papain and flavourzyme (4: 1), wherein the enzymolysis temperature is 55 ℃, the time is 60min, and inactivating enzyme for 5min at 100 ℃ after the enzymolysis is finished;
(3) leaching: adding the enzyme-deactivated enzymolysis liquid obtained in the step (2) into boiling water with the same amount according to a certain ratio, and then carrying out extraction treatment;
further, the ultrasonic power is 300w, the time is 2h, and the temperature is 70 ℃.
(4) And (3) filtering: and carrying out suction filtration separation treatment on the material slag to obtain filtrate.
(5) And (3) vacuum concentration: vacuum concentrating the filtrate at 70 deg.C under 0.09Mpa for 3 hr until the solid content is more than 60%.
(6) And (3) drying: and (3) putting the concentrated green tea liquid into a vacuum freeze dryer for drying treatment until the water content is lower than 10%, thus obtaining the green tea powder.
Further, the vacuum freeze-drying temperature is-70 ℃, the pressure is 80pa, and the drying time is 2 h.
(7) Mixing materials: uniformly mixing 60 parts of low-gluten powder, 5 parts of green tea powder, 15 parts of white sugar powder, 5 parts of egg white powder, 3 parts of whole milk powder, 1 part of molecular distillation monoglyceride, 0.05 part of xanthan gum, 1 part of baking powder and 0.5 part of non-dairy creamer to obtain the premixed green tea cake powder.
Example 2
Premixed green tea cake powder and preparation method thereof
(1) Coarse crushing: the green tea leaves are coarsely crushed and screened by a 20-mesh tea screen.
(2) Two-stage enzymolysis: uniformly mixing green tea powder according to the feed liquid ratio of 1:15g/ml, and carrying out sectional type enzymolysis; performing enzymolysis, namely adding 0.6% of cellulase and pectinase (2: 1), wherein the enzymolysis temperature is 52 ℃, the time is 75min, and the enzyme is inactivated for 6min at 100 ℃ after the enzymolysis is finished; performing enzymolysis, namely adding 0.2% of papain and flavourzyme (4: 1), wherein the enzymolysis temperature is 60 ℃, the time is 60min, and inactivating the enzyme for 5min at 100 ℃ after the enzymolysis is finished;
(3) leaching: adding the enzyme-deactivated enzymolysis liquid obtained in the step (2) into boiling water with the same amount according to a certain ratio, and then carrying out extraction treatment;
further, the ultrasonic power is 350w, the time is 3h, and the temperature is 75 ℃.
(4) And (3) filtering: and carrying out suction filtration separation treatment on the material slag to obtain filtrate.
(5) And (3) vacuum concentration: vacuum concentrating the filtrate at 75 deg.C under 0.1Mpa for 3 hr until the solid content is more than 60%.
(6) And (3) drying: and (3) putting the concentrated green tea liquid into a vacuum freeze dryer for drying treatment until the water content is lower than 10%, thus obtaining the green tea powder.
Further, the vacuum freeze-drying temperature is-70 ℃, the pressure is 90pa, and the drying time is 3 h.
(7) Mixing materials: mixing 65 parts of low-gluten powder, 6 parts of green tea powder, 17 parts of white sugar powder, 6 parts of egg white powder, 4 parts of whole milk powder, 1 part of molecular distillation monoglyceride, 0.1 part of xanthan gum, 1 part of baking powder and 0.5 part of non-dairy creamer uniformly to obtain the premixed green tea cake powder.
Example 3
Premixed green tea cake powder and preparation method thereof
(1) Coarse crushing: the green tea leaves are coarsely crushed and screened by a 20-mesh tea screen.
(2) Two-stage enzymolysis: uniformly mixing green tea powder according to the feed liquid ratio of 1:15g/ml, and carrying out sectional type enzymolysis; performing enzymolysis, namely adding 0.7% of cellulase and pectinase (2: 1), wherein the enzymolysis temperature is 55 ℃, the time is 80min, and the enzyme is inactivated for 8min at 100 ℃ after the enzymolysis is finished; performing enzymolysis, namely adding 0.3% of papain and flavourzyme (4: 1), wherein the enzymolysis temperature is 60 ℃, the time is 65min, and inactivating enzyme for 8min at 100 ℃ after the enzymolysis is finished;
(3) leaching: adding the enzyme-deactivated enzymolysis liquid obtained in the step (2) into boiling water with the same amount according to a certain ratio, and then carrying out extraction treatment;
further, the ultrasonic power is 400w, the time is 3h, and the temperature is 5 ℃.
(4) And (3) filtering: and carrying out suction filtration separation treatment on the material slag to obtain filtrate.
(5) And (3) vacuum concentration: vacuum concentrating the filtrate at 80 deg.C under 0.1Mpa for 5 hr until the solid content is more than 60%.
(6) And (3) drying: and (3) putting the concentrated green tea liquid into a vacuum freeze dryer for drying treatment until the water content is lower than 10%, thus obtaining the green tea powder.
Further, the vacuum freeze-drying temperature is-70 ℃, the pressure is 100pa, and the drying time is 4 h.
(7) Mixing materials: uniformly mixing 70 parts of low-gluten powder, 8 parts of green tea powder, 20 parts of white sugar powder, 8 parts of egg white powder, 5 parts of whole milk powder, 2 parts of molecular distillation monoglyceride, 0.1 part of xanthan gum, 2 parts of baking powder and 1 part of non-dairy creamer to obtain the premixed green tea cake powder.
Comparative example 1
In comparison with example 1, this comparative example did not use enzymatic treatment
(1) Coarse crushing: the green tea leaves are coarsely crushed and screened by a 20-mesh tea screen.
(3) Leaching: adding boiling water into green tea powder according to the material-liquid ratio of 1:30g/ml, and then carrying out extraction treatment;
further, the ultrasonic power is 300w, the time is 2h, and the temperature is 70 ℃.
(4) And (3) filtering: and carrying out suction filtration separation treatment on the material slag to obtain filtrate.
(5) And (3) vacuum concentration: vacuum concentrating the filtrate at 70 deg.C under 0.09Mpa for 3 hr until the solid content is more than 60%.
(6) And (3) drying: and (3) putting the concentrated green tea liquid into a vacuum freeze dryer for drying treatment until the water content is lower than 10%, thus obtaining the green tea powder.
Further, the vacuum freeze-drying temperature is-70 ℃, the pressure is 80pa, and the drying time is 2 h.
(7) Mixing materials: uniformly mixing 60 parts of low-gluten powder, 5 parts of green tea powder, 15 parts of white sugar powder, 5 parts of egg white powder, 3 parts of whole milk powder, 1 part of molecular distillation monoglyceride, 0.05 part of xanthan gum, 1 part of baking powder and 0.5 part of non-dairy creamer to obtain the premixed green tea cake powder.
Comparative example 2
Compared with the example 1, the comparative example 2 only adopts the first step of enzymolysis treatment;
(1) coarse crushing: the green tea leaves are coarsely crushed and screened by a 20-mesh tea screen.
(2) Two-stage enzymolysis: uniformly mixing green tea powder according to the feed liquid ratio of 1:15g/ml, performing enzymolysis, adding 0.5% cellulase and pectinase (2: 1), wherein the enzymolysis temperature is 50 ℃, the time is 70min, and inactivating enzyme at 100 ℃ for 5min after the enzymolysis is completed;
(3) leaching: adding the enzyme-deactivated enzymolysis liquid obtained in the step (2) into boiling water with the same amount according to a certain ratio, and then carrying out extraction treatment;
further, the ultrasonic power is 300w, the time is 2h, and the temperature is 70 ℃.
(4) And (3) filtering: and carrying out suction filtration separation treatment on the material slag to obtain filtrate.
(5) And (3) vacuum concentration: vacuum concentrating the filtrate at 70 deg.C under 0.09Mpa for 3 hr until the solid content is more than 60%.
(6) And (3) drying: and (3) putting the concentrated green tea liquid into a vacuum freeze dryer for drying treatment until the water content is lower than 10%, thus obtaining the green tea powder.
Further, the vacuum freeze-drying temperature is-70 ℃, the pressure is 80pa, and the drying time is 2 h.
(7) Mixing materials: uniformly mixing 60 parts of low-gluten powder, 5 parts of green tea powder, 15 parts of white sugar powder, 5 parts of egg white powder, 3 parts of whole milk powder, 1 part of molecular distillation monoglyceride, 0.05 part of xanthan gum, 1 part of baking powder and 0.5 part of non-dairy creamer to obtain the premixed green tea cake powder.
Comparative example 3
Compared with the example 1, the comparative example 3 only adopts the second enzymolysis;
(1) coarse crushing: the green tea leaves are coarsely crushed and screened by a 20-mesh tea screen.
(2) Two-stage enzymolysis: uniformly mixing green tea powder according to the feed liquid ratio of 1:15g/ml, and performing enzymolysis; adding 0.2% papain and flavourzyme (4: 1), performing enzymolysis at 55 deg.C for 60min, and inactivating enzyme at 100 deg.C for 5 min;
(3) leaching: adding the enzyme-deactivated enzymolysis liquid obtained in the step (2) into boiling water with the same amount according to a certain ratio, and then carrying out extraction treatment;
further, the ultrasonic power is 300w, the time is 2h, and the temperature is 70 ℃.
(4) And (3) filtering: and carrying out suction filtration separation treatment on the material slag to obtain filtrate.
(5) And (3) vacuum concentration: vacuum concentrating the filtrate at 70 deg.C under 0.09Mpa for 3 hr until the solid content is more than 60%.
(6) And (3) drying: and (3) putting the concentrated green tea liquid into a vacuum freeze dryer for drying treatment until the water content is lower than 10%, thus obtaining the green tea powder.
Further, the vacuum freeze-drying temperature is-70 ℃, the pressure is 80pa, and the drying time is 2 h.
(7) Mixing materials: uniformly mixing 60 parts of low-gluten powder, 5 parts of green tea powder, 15 parts of white sugar powder, 5 parts of egg white powder, 3 parts of whole milk powder, 1 part of molecular distillation monoglyceride, 0.05 part of xanthan gum, 1 part of baking powder and 0.5 part of non-dairy creamer to obtain the premixed green tea cake powder.
Comparative example 4
Compared with the comparative example 1, the conventional hot air drying is adopted to replace the vacuum freeze drying;
(1) coarse crushing: the green tea leaves are coarsely crushed and screened by a 20-mesh tea screen.
(2) Two-stage enzymolysis: uniformly mixing green tea powder according to the feed liquid ratio of 1:15g/ml, and carrying out sectional type enzymolysis; performing enzymolysis, adding 0.5% cellulase and pectinase (2: 1), wherein the enzymolysis temperature is 50 deg.C, the time is 70min, and inactivating enzyme at 100 deg.C for 5 min; performing enzymolysis, namely adding 0.2% of papain and flavourzyme (4: 1), wherein the enzymolysis temperature is 55 ℃, the time is 60min, and inactivating enzyme for 5min at 100 ℃ after the enzymolysis is finished;
(3) leaching: adding the enzyme-deactivated enzymolysis liquid obtained in the step (2) into boiling water with the same amount according to a certain ratio, and then carrying out extraction treatment;
further, the ultrasonic power is 300w, the time is 2h, and the temperature is 70 ℃.
(4) And (3) filtering: and carrying out suction filtration separation treatment on the material slag to obtain filtrate.
(5) And (3) vacuum concentration: vacuum concentrating the filtrate at 70 deg.C under 0.09Mpa for 3 hr until the solid content is more than 60%.
(6) And (3) drying: and (3) putting the concentrated green tea liquid into a constant-temperature drying oven for drying treatment until the moisture content is lower than 10%, thus obtaining the green tea powder.
Further, the drying temperature is 70 ℃, and the drying time is 5-8 h.
(7) Mixing materials: uniformly mixing 60 parts of low-gluten powder, 5 parts of green tea powder, 15 parts of white sugar powder, 5 parts of egg white powder, 3 parts of whole milk powder, 1 part of molecular distillation monoglyceride, 0.05 part of xanthan gum, 1 part of baking powder and 0.5 part of non-dairy creamer to obtain the premixed green tea cake powder.
Test example 1
Evaluation indexes are as follows:
1. catechin detection
According to GB/8313-2008 detection method of tea polyphenol and catechin content, high performance liquid chromatography is adopted for determination.
Pretreatment: weighing 0.2 g of sample in a 10 mL centrifuge tube, adding 5 mL of 70% methanol solution preheated at 70 ℃, stirring uniformly, transferring into 70 ℃ water bath for leaching for 10 min, cooling to room temperature, centrifuging at 3500 r/min for 10 min, transferring the supernatant to a 10 mL volumetric flask, extracting the residue once with 5 mL of 70% methanol solution, combining the extracting solutions until the volume is 10 mL, shaking uniformly, and filtering with a 0.45 mu m filter membrane for later use (24 h can be stored at 4 ℃).
Stabilizing the solution: a10 mg/mL EDTA solution and a 10 mg/mL ascorbic acid solution were prepared, and 500 mL of the EDTA solution, 25 mL of the ascorbic acid solution and 50 mL of acetonitrile were diluted with water.
Mobile phase: mobile phase A: 1000 mL of EDTA solution, 20 mL of acetic acid, 9 mL of acetonitrile, and passing through a 0.45 μm membrane.
Mobile phase B: 1000 mL of the solution containing 2 mL of EDTA, 20 mL of acetic acid, and 800 mL of acetonitrile was passed through a 0.45 μm membrane.
HPLC chromatographic conditions: the flow rate of the mobile phase is 1 mL/min, the column temperature is 35 ℃, and the detection wavelength is 278 nm. Elution procedure: phase A for 0-10 min, 100%; 10-25 min, the 100% linear reduction is 68%; 23-35 min, 68%; phase a then reverts to 100%.
TABLE 1 Green tea premixed powder catechin test results
As can be seen from Table 1, the content of epigallocatechin gallate and epicatechin gallate in examples 1-3 is higher than that in comparative examples 1-4, which shows that catechin gallate and epigallocatechin can be well retained by two times of enzymolysis treatment and vacuum freeze drying treatment, and the preparation of the green tea sponge cake is positively influenced. As can be seen from the comparison between example 1 and comparative examples 1-3, the extraction amount of catechin gallate and epigallocatechin can be increased by two times of enzymolysis treatment, and the quality of the green tea premixed powder can be improved; as can be seen from comparison of example 1 with comparative example 4, the vacuum freeze-drying treatment facilitated the retention of catechin gallate and epigallocatechin in the green tea powder.
2. Sensory evaluation
Preparing a green tea sponge cake: adding 1 egg into 50g of green tea premixed powder, leavening until the batter is uniform and glossy, placing into a container, setting high fire in a microwave oven, and baking for 1 min.
The rating method comprises the following steps: firstly, the color and luster of the cake are observed, the smell of the cake is smelled, and the taste of the cake is evaluated. The evaluation items and evaluation criteria are shown in Table 2, and the sensory evaluation results are shown in Table 3.
TABLE 2 sensory evaluation Table
TABLE 3 sensory evaluation results
As can be seen from Table 3, the sensory evaluation scores of the examples 1 to 3 are higher than those of the comparative examples 1 to 4, which shows that the green tea sponge cakes prepared by the two enzymolysis treatments and the vacuum freeze drying treatment are more fluffy in mouthfeel, and the green tea sponge cakes are more rich and harmonious in flavor. As can be seen from the comparison between the example 1 and the comparative examples 1 to 3, the color and flavor substances in the green tea powder can be promoted by two times of enzymolysis treatment, and the green tea cake is supported to have good flavor, taste and flavor; comparing example 1 with comparative example 4, it can be seen that the vacuum freeze-drying treatment helps to preserve color and flavor in green tea powder, and improves the quality of green tea ready-mixed powder.
3. Rate of retraction
Preparing a green tea sponge cake: adding 1 egg into 50g of green tea premixed powder, leavening until the batter is uniform and glossy, placing into a container, setting high fire in a microwave oven, and baking for 1 min.
And (3) measuring the retraction rate: the height H0 of the cake immediately after being taken out of the oven and the height H1 of the cake after being refrigerated for 1 hour were measured, the shrinkage W was calculated according to the following formula, each sample was repeated 3 times, and the average value was taken.
TABLE 4 measurement results of shrinkage of green tea cake
As can be seen from table 4, the shrinkage rates of the green tea cakes in examples 1 to 3 are lower than those of the green tea cakes in comparative examples 1 to 4, which indicates that the cake expansion maintaining effect is good due to the two enzymolysis treatments and the vacuum freeze drying treatment, and the green tea sponge cake preparation is positively influenced. As can be seen from the comparison between the example 1 and the comparative examples 1 to 3, the two times of enzymolysis treatment are beneficial to the formation and the support of a gluten network structure, the cake structure is better kept, and the supported green tea cake has good flavor and mouthfeel and good flavor; as can be seen from the comparison between example 1 and comparative example 4, the vacuum freeze-drying treatment helps to maintain the structure of the green tea cake, the cake tastes more fluffy, and the quality of the green tea premixed flour is improved.
The foregoing is merely a preferred embodiment of the invention and is not intended to limit the invention in any manner. Although the present invention has been described with reference to the preferred embodiments, it is not intended to be limited thereto. Those skilled in the art can make many possible variations and modifications to the disclosed embodiments, or equivalent modifications, without departing from the spirit and scope of the invention, using the methods and techniques disclosed above. Therefore, any simple modification, ultra-fine technology standard, instant specification, business state simulation, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention are still within the protection scope of the technical solution of the present invention, unless departing from the content of the technical solution of the present invention.
Claims (10)
1. A green tea cake pre-mix comprising:
60-70 parts of low-gluten powder, 5-8 parts of green tea powder, 15-20 parts of white sugar powder, 5-8 parts of egg white powder, 3-5 parts of whole milk powder, 1-2 parts of molecular distillation monoglyceride, 0.05-0.1 part of xanthan gum, 1-2 parts of baking powder and 0.5-1 part of non-dairy creamer.
2. The green tea cake ready mix of claim 1, comprising:
65 parts of low-gluten powder, 6.5 parts of green tea powder, 17.5 parts of white sugar powder, 6.5 parts of egg white powder, 4 parts of whole milk powder, 1.5 parts of molecular distillation monoglyceride, 0.075 part of xanthan gum, 1.5 parts of baking powder and 0.75 part of non-dairy creamer.
3. A preparation method of green tea cake premixed flour comprises the following steps:
(1) coarse crushing: coarsely crushing green tea leaves, and sieving the green tea leaves with a 20-mesh tea sieve;
(2) two-stage enzymolysis: uniformly mixing green tea powder and water according to the feed liquid ratio of 1:15g/ml, and carrying out sectional type enzymolysis;
(3) leaching: adding the enzyme-deactivated enzymolysis liquid into equivalent boiling water according to the mass ratio, then carrying out extraction treatment, and separating material residues and material liquid after the extraction treatment;
(4) and (3) filtering: carrying out suction filtration separation treatment on the material slag to obtain filtrate;
(5) and (3) vacuum concentration: vacuum concentrating the filtrate until the solid content is more than 60% to obtain concentrated green tea liquid;
(6) and (3) drying: drying the concentrated green tea liquid in a vacuum freeze dryer until the water content is less than 10% to obtain green tea powder;
(7) mixing materials: mixing the soft powder, green tea powder, white sugar powder, egg white powder, whole milk powder, molecular distillation monoglyceride, xanthan gum, baking powder, and vegetable fat powder to obtain green tea cake premixed powder.
4. The production method according to claim 3, wherein:
the sectional type enzymolysis in the step (2) is as follows: performing enzymolysis, adding 0.5-0.7% cellulase and pectinase for composite enzymolysis, and inactivating enzyme at 100 deg.C for 5-8 min; and a second step of enzymolysis, namely adding 0.2-0.3% of papain and flavourzyme for compound enzymolysis, and inactivating enzymes for 5-8min at 100 ℃ after the enzymolysis is finished.
5. The production method according to claim 4, wherein:
the weight ratio of the cellulase to the pectinase in the first step of enzymolysis is 2:1, the enzymolysis temperature is 50-55 ℃, and the time is 70-80 min.
6. The production method according to claim 4, wherein:
the weight ratio of the papain to the flavor protease in the second step of enzymolysis is 4:1, the enzymolysis temperature is 55-60 ℃, and the time is 60-65 min.
7. The production method according to claim 1, wherein:
further, the ultrasonic power is 300-400w, the time is 2-3h, and the temperature is 70-75 ℃.
8. The production method according to claim 1, wherein:
and (5) the vacuum concentration temperature is 70-80 ℃, the vacuum degree is 0.09-0.1Mpa, and the time is 3-5 h.
9. The production method according to claim 1, wherein:
and (6) the vacuum freeze drying temperature is-70 ℃, the pressure is 80-100pa, and the drying time is 2-4 h.
10. A green tea cake ready-mix made according to any one of the preparation methods of claims 1-9.
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| CN101366425A (en) * | 2008-09-16 | 2009-02-18 | 无锡太阳绿宝科技有限公司 | Preparation technique for selenium-rich instant green tea powder |
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| CN105410106A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | Pre-mixed powder and production method of green tea-flavored cake |
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