CN112586538A - Kidney bean cake premixed flour, kidney bean microwave cake and preparation method thereof - Google Patents
Kidney bean cake premixed flour, kidney bean microwave cake and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种芸豆蛋糕预拌粉、芸豆微波蛋糕及其制备方法，所述的芸豆蛋糕预拌粉按照重量份数计算，原料成分包括：芸豆粉20～22份、低筋面粉78～80份、焦磷酸二氢二钠1.05～1.2份、碳酸氢钠0.9～1.05份、磷酸二氢钠0.24～0.3份、碳酸钙0.24～0.3份、单硬脂酸甘油酯0.35～0.4份、食用玉米淀粉0.3份、奶粉10份、柠檬酸0.4份；所述的芸豆微波蛋糕包括鸡蛋、食用油、水、白砂糖以及所述的芸豆蛋糕预拌粉，所述鸡蛋、食用油、水、白砂糖与芸豆蛋糕预拌粉的质量比为250～260：35～40：35～40：75：100。本发明采用所述芸豆蛋糕预拌粉制备的芸豆微波蛋糕，蛋白含量高、氨基酸结构合理，口感绵软入口即化，组织细腻弹性十足。The invention discloses a kidney bean cake pre-mixed powder, a kidney bean microwave cake and a preparation method thereof. The kidney bean cake pre-mixed powder is calculated in parts by weight, and the raw material components include: 20-22 parts of kidney bean powder, 78-22 parts of low-gluten flour 80 parts, 1.05-1.2 parts of disodium dihydrogen pyrophosphate, 0.9-1.05 parts of sodium bicarbonate, 0.24-0.3 parts of sodium dihydrogen phosphate, 0.24-0.3 parts of calcium carbonate, 0.35-0.4 parts of glycerol monostearate, edible 0.3 part of corn starch, 10 parts of milk powder, 0.4 part of citric acid; the kidney bean microwave cake includes eggs, edible oil, water, white sugar and the The mass ratio of the granulated sugar to the kidney bean cake premixed powder is 250-260:35-40:35-40:75:100. The kidney bean microwave cake prepared by using the kidney bean cake pre-mixed powder in the present invention has high protein content, reasonable amino acid structure, soft mouthfeel and melt-in-the-mouth, fine and elastic tissue.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to high-protein kidney bean cake premixed flour and a preparation method thereof, as well as a kidney bean microwave cake adopting the kidney bean cake premixed flour and a preparation method thereof.
Background
The kidney bean has extremely high nutritional value, the protein content is up to 20.29-17.73%, the fat content is 1.02-2.03%, and the essential amino acid composition of the kidney bean protein conforms to the FAO/WHO standard mode, so that the kidney bean protein is a high-quality protein resource easy to digest and utilize. Kidney bean is a nutritious food with high potassium, high magnesium and low sodium, can improve blood pressure level by regulating osmotic pressure in human body internal environment, and has relieving effect on chronic diseases such as hyperlipemia, hypokalemia, heart disease, arteriosclerosis, etc. The kidney beans are rich in dietary fibers, including Insoluble Dietary Fibers (IDF) and Soluble Dietary Fibers (SDF), wherein the IDF can effectively promote gastrointestinal digestion and reduce lipid absorption in human bodies; the short-chain fatty acid generated by the SDF after digestion can effectively regulate and control the satiety of a human body, and can also reduce cholesterol in the human body and improve the blood fat level.
Although the kidney beans have outstanding nutritional value, the existing kidney bean processed products are few due to the existence of anti-nutritional factors and beany flavor caused by insufficient processing, and the market acceptance of only products such as kidney bean preserved fruits, kidney bean preserves, kidney bean fillings and the like is low due to high sugar content or poor mouthfeel and the like; health products such as dietary fiber powder, enzyme buccal tablets and the like developed by taking bioactive components in kidney beans as hot spots are not fully developed due to factors such as small market space and the like. The kidney bean is used as a high-protein grain and bean characteristic staple food variety raw material, and the processing prospect of the kidney bean also lies in the development and development of daily popular fast-selling food.
Cakes are baked products which are popular in the world in recent years, and have very wide development prospects in China. The development of premixed kidney bean cake flour can effectively cater to the healthy dietary structure, make up for the imbalance of essential amino acid content, and greatly improve the nutritional value of cakes. The premixed flour is a compound baking raw material for premixing baking raw and auxiliary materials to facilitate manufacturers or baking personnel in the food processing industry, and the premixing process is a processing process for organically integrating the functions of the raw and auxiliary materials and related baking skills. The premixed cake flour is favored in the baking industry due to the characteristics of convenience, nutrition and functionalization, so that the preparation process can be simplified, the product quality can be stabilized, and the production efficiency can be improved.
The popularization rate of microwave ovens in families in China is extremely high, but microwave cakes are easy to have the defects of hard interior, rough mouthfeel and the like; the high protein of the kidney beans is beneficial to cake whipping and foaming, and is beneficial to the fluffy texture of the microwave cake. Therefore, if the nutritional health-care value of kidney beans and the advantages of high-temperature cooking and quick and convenient making of microwave food can be comprehensively utilized in the field, the premixed kidney bean microwave cake flour is developed to make the kidney bean microwave cake which is convenient and quick, nutritional and delicious and has soft mouthfeel, the premixed kidney bean microwave cake flour becomes the preferred kidney bean microwave cake in modern dining, and the market development potential of kidney bean processed products is greatly promoted.
Disclosure of Invention
The invention aims to provide high-protein kidney bean cake premixed flour and a preparation method thereof, and a certain amount of kidney bean flour is added into flour, so that the protein content of a cake product is improved, and the delicate and dense taste of the cake is ensured; the fluffy and refreshing taste of the cake is ensured by the proportion of other ingredients of the premixed flour.
The invention also aims to provide the kidney bean microwave cake adopting the premixed kidney bean cake flour, which has the advantages of high protein content, reasonable amino acid structure, soft mouthfeel, instant melting in the mouth and fine and elastic tissue.
The invention further aims to provide a preparation method of the kidney bean microwave cake, the preparation method is simple, convenient and easy to obtain, defoaming of cake paste in the baking process is avoided in a rapid microwave baking mode, and the prepared cake is fine and smooth in tissue, unique in flavor, golden in color, melting in the mouth and good in taste.
In order to further achieve the purpose, the invention adopts the following technical scheme: the premixed kidney bean cake flour comprises the following raw materials in parts by weight: 20-22 parts of kidney bean powder, 78-80 parts of low gluten flour, 1.05-1.2 parts of disodium dihydrogen pyrophosphate, 0.9-1.05 parts of sodium bicarbonate, 0.24-0.3 part of sodium dihydrogen phosphate, 0.24-0.3 part of calcium carbonate, 0.35-0.4 part of glyceryl monostearate, 0.3 part of edible corn starch, 10 parts of milk powder and 0.4 part of citric acid.
Preferably, the low gluten flour protein content is less than 9.5%. Flour with less than 9.5% protein is beneficial for the puffing of cake.
Preferably, the milk powder is full-cream milk powder with protein content not lower than 24% and fat content not lower than 30%. The whole milk powder is beneficial to the foaming and emulsification of the cake.
Correspondingly, the invention also claims a preparation method of the kidney bean cake premixed flour, which comprises the following steps: grinding the raw material kidney bean dry seeds until kidney bean powder is fine and smooth and has no obvious granular sensation,
weighing kidney bean powder, low-gluten flour, disodium dihydrogen pyrophosphate, sodium bicarbonate, sodium dihydrogen phosphate, calcium carbonate, glyceryl monostearate, edible corn starch, milk powder and citric acid according to the weight parts, uniformly mixing, and sieving the mixed powder completely through a CQ20 sieve specified in GB/T5507.
Correspondingly, the invention also claims a kidney bean microwave cake, which comprises eggs, edible oil, water, white granulated sugar and the kidney bean cake premixed flour, wherein the mass ratio of the eggs, the edible oil, the water, the white granulated sugar to the kidney bean cake premixed flour is 250-260: 35-40: 35-40: 75: 100.
correspondingly, the invention also claims a preparation method of the kidney bean microwave cake, which is prepared by the following operation steps:
step (1), removing shells of eggs, weighing, separately containing egg white and yolk, and uniformly stirring the yolk; adding white granulated sugar into egg white for three times, and beating the egg white until the egg white is hard to foam;
step (2), adding the premixed powder of the kidney bean cake, water and edible oil into the yolk in the step (1) in sequence, and stirring uniformly;
step (3), firstly, 1/3 egg white paste in the step (1) is added into the egg yolk paste, and the mixture is turned and stirred uniformly; pouring the mixture into the rest egg white paste, and stirring the mixture uniformly with gentle hand speed to avoid the bubbles from disappearing too quickly;
step (4), putting the prepared cake paste into a cake mould, adding 2/3 with the modulus of the cake mould, and then vibrating several cake moulds to remove air in the paste;
and (5) putting the cake mould into a microwave oven, and baking for 2.5-4 min under the microwave oven of 700-800W to obtain the cake mould.
Preferably, the three adding amounts of the white granulated sugar in the step (1) respectively account for 33.33%, 48% and 18.67% of the total mass of the white granulated sugar.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the invention provides a brand-new kidney bean food preparation process, which is characterized in that rich protein, amino acid, vitamin, mineral substance and dietary fiber of kidney beans are kept, and soybean lipoxygenase, trypsin inhibitory factor, soybean agglutinin and the like are killed by heating for 2.5-4 min at 700-800W of microwave, so that anti-nutritional factors and beany flavor of the kidney beans are quickly removed. Under the current consumption trend of paying attention to nutrition and taste, new consumption options are provided for consumers.
(2) Compared with cake premixed flour in the current market, the kidney bean cake premixed flour provided by the invention makes up for the unbalance of amino acid structures, and the essential amino acid composition of the kidney bean cake premixed flour meets the FAO/WHO standard mode, so that the nutritional value of the instant food product is greatly improved.
(3) The foaming agent is added into the prior cake premixed flour to enable a cake to be fluffy and moist, but the problems of defoaming of cake paste, compact tissue after baking and the like are easily caused after eggs and edible oil are added. The protein content of the kidney bean powder added in the premixed kidney bean cake flour is up to 20.3-27.2%, and the good surface activity is endowed by the hydrophilic group and the hydrophobic group of the kidney bean protein. Compared with cake premixed flour without kidney bean flour, the kidney bean cake premixed flour endows cake paste with high viscosity due to high protein concentration, and is beneficial to forming a multilayer binding protein film on an interface when cake is whipped. Therefore, compared with the embodiment without the kidney bean powder, the embodiment with the corresponding weight of the kidney bean powder added in the invention has the appearance leavening volume increasing proportion of about 23 percent; and in the examples, due to the proper concentration of the kidney bean protein, a thicker protein adsorption film is formed through the hydrophobic interaction and the hydrophobic combination effect between the proteins, and the improvement on the foam stability of the cake paste reduces the defoaming effect of the fat component in the cake paste.
When the conventional cake premixed flour is used for making a microwave cake, the problems of unbalanced cake flavor, dryness and hardness after placement, rough mouthfeel and the like are easily caused due to the uneven microwave heating mode and short heating time. In the manufacturing process of the premixed kidney bean cake flour, the kidney bean flour with the optimal mass ratio is used, and the emulsifying property of kidney bean protein enables polar groups and non-polar groups to be directionally arranged on an interface of a water phase and an oil phase in the stirring process of cake paste, so that the interfacial tension is reduced, the water phase, the oil phase and a gas phase brought by stirring are uniformly dispersed, the stability of the system is kept, and the guarantee is provided for the elastic and fluffy cake taste. And in the embodiment of the kidney bean powder and the flour with the optimal mass ratio, the kidney bean protein groups can be combined with the hydroxyl groups of amylose in the flour, so that the problems of water loss after the standing and flavor imbalance caused by the wrapping of flavor substances in a crystallization area due to the formation of the starch crystallization area are avoided.
The kidney bean powder, the composite foaming agent, the citric acid and the like in the kidney bean cake premixed flour in the preferable proportion are compounded, so that the convenience in making the microwave cake is ensured, and meanwhile, the good foamability and the excellent foam stability of the cake body are ensured. The kidney bean protein enhances the supporting effect of the protein component when the cake body is fluffed; also, the antifoaming effect of the yolk and other fat components to the cake batter is weakened, and the cake prepared has a fluffy and uniform texture.
(4) The kidney bean microwave cake provided by the invention is simple and easy to obtain, defoaming of cake paste in a long-time baking process is avoided in a rapid microwave baking mode, and the prepared cake is fine and smooth in tissue, unique in flavor, golden in color, melting in the mouth and good in taste.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any creative effort, shall fall within the protection scope of the present invention.
Example 1.
The kidney bean cake premixed flour comprises the following raw materials in parts by weight:
a preparation method of premixed kidney bean cake flour comprises the steps of weighing the raw materials in parts by weight, and uniformly mixing the raw materials in a mixing stirrer to obtain the premixed kidney bean cake flour.
A kidney bean microwave cake comprises 250g of eggs, 40g of soybean oil, 35g of water, 75g of white granulated sugar and 100g of the kidney bean cake premixed flour.
A preparation method for preparing a kidney bean microwave cake by using the kidney bean cake premixed flour comprises the following steps:
(1) separately containing 250g of egg white and yolk of the eggs, and uniformly stirring the yolk; egg white is broken into three times and then is beaten to rigid foaming by adding white granulated sugar, and the addition amount of the white granulated sugar is 25g, 36g and 14 g.
(2) Sequentially adding 100g of kidney bean cake premixed flour, 35g of water and 40g of soybean oil into the egg yolk in the step (1) and uniformly stirring;
(3) adding the 1/3 egg white paste in the step (1) into the egg yolk paste, and stirring uniformly; pouring the mixture into the rest egg white paste, and stirring uniformly;
(4) filling the prepared cake paste into 8 cupcake cup molds of 5cm multiplied by 6cm multiplied by 4.5cm, adding 2/3 with the modulus of the cake cup, and then vibrating several cake cups to remove the air in the paste;
(5) and (3) putting the cake cup into a microwave oven, and baking for 4min under the microwave oven of 700W to obtain the cake cup.
The kidney bean microwave cake prepared by the embodiment has the advantages of complete appearance, uniform and golden surface color, soft internal tissue and uniform and compact pores; the kidney bean milk is fragrant, sweet and soft in taste, fine, smooth and moist, and harmonious in egg fragrance, and has unique kidney bean smell; the cake is placed in a sealed package, and can be placed for 3 days at normal temperature without cracking and shrinking.
Example 2.
The kidney bean cake premixed flour comprises the following raw materials in parts by weight:
a preparation method of premixed kidney bean cake flour comprises the steps of weighing the raw materials in parts by weight, and uniformly mixing the raw materials in a mixing stirrer to obtain the premixed kidney bean cake flour.
A kidney bean microwave cake comprises 260g of eggs, 36g of corn oil, 40g of water, 75g of white granulated sugar and 100g of the kidney bean cake premixed flour.
A preparation method for preparing a kidney bean microwave cake by using the kidney bean cake premixed flour comprises the following steps:
(1) separately containing 260g of egg white and yolk of the eggs, and uniformly stirring the yolk; egg white is broken into three times and then is beaten to rigid foaming by adding white granulated sugar, and the addition amount of the white granulated sugar is 25g, 36g and 14 g.
(2) Adding 100g of kidney bean cake premixed flour, 40g of water and 36g of corn oil into the yolk in the step (1) for times, and uniformly stirring;
(3) adding the 1/3 egg white paste in the step (1) into the egg yolk paste, and stirring uniformly; pouring the mixture into the rest egg white paste, and stirring uniformly;
(4) filling the prepared cake paste into 6 cupcake cup molds of 5.5cm multiplied by 6cm multiplied by 7cm, adding 2/3 with the modulus of the cake cup, and then vibrating several cake cups to remove the air in the paste;
(5) and (3) putting the cake cup into a microwave oven, and baking for 2.5min under the microwave oven of 800W to obtain the cake.
The kidney bean microwave cake prepared by the embodiment has the advantages of complete appearance, uniform and golden surface color, soft internal tissue and uniform and compact pores; the kidney bean milk is fragrant, sweet and soft in taste, fine, smooth and moist, and harmonious in egg fragrance, and has unique kidney bean smell; the cake is placed in a sealed package, and can be placed for 3 days at normal temperature without cracking and shrinking.
Example 3.
The kidney bean cake premixed flour comprises the following raw materials in parts by weight:
a preparation method of premixed kidney bean cake flour comprises the steps of weighing the raw materials in parts by weight, and uniformly mixing the raw materials in a mixing stirrer to obtain the premixed kidney bean cake flour.
A kidney bean microwave cake comprises 125g of eggs, 20g of camellia oil, 18g of water, 37.5g of white granulated sugar and 50g of the kidney bean cake premixed flour.
A preparation method for preparing a kidney bean microwave cake by using the kidney bean cake premixed flour comprises the following steps:
(1) separately containing the egg white and the yolk of 125g of eggs, and uniformly stirring the yolk; egg white is broken into three times and then is beaten to rigid foaming by adding white granulated sugar, and the addition amount of the white granulated sugar is 12.5g, 18g and 7 g.
(2) Adding 50g of kidney bean cake premixed flour, 18g of water and 20g of camellia oil into the egg yolk in the step (1) in sequence, and stirring uniformly;
(3) adding the 1/3 egg white paste in the step (1) into the egg yolk paste, and stirring uniformly; pouring the mixture into the rest egg white paste, and stirring uniformly;
(4) slowly pouring the prepared cake paste into a 6-inch silica gel cake mould, and then vibrating the lower cake mould to remove air in the paste;
(5) and (3) putting the silica gel cake mould into a microwave oven, and baking for 3.5min under the microwave oven of 750W to obtain the silica gel cake.
The kidney bean microwave cake prepared by the embodiment has the advantages of complete appearance, uniform and golden surface color, soft internal tissue and uniform and compact pores; the kidney bean milk is fragrant, sweet and soft in taste, fine, smooth and moist, and harmonious in egg fragrance, and has unique kidney bean smell; the cake is placed in a sealed package, and can be placed for 3 days at normal temperature without cracking and shrinking.
Comparative example.
The cake premixed flour comprises the following raw materials in parts by weight:
a preparation method of cake premixed flour comprises the steps of weighing the raw materials in parts by weight, and uniformly mixing in a mixing stirrer to prepare the cake premixed flour.
A microwave cake comprises 260g of eggs, 40g of soybean oil, 40g of water, 75g of white granulated sugar and 100g of cake premixed flour.
A preparation method for preparing a microwave cake by using the cake premixed flour comprises the following steps:
(1) separately containing 260g of egg white and yolk of the eggs, and uniformly stirring the yolk; egg white is broken into three times and then is beaten to rigid foaming by adding white granulated sugar, and the addition amount of the white granulated sugar is 25g, 36g and 14 g.
(2) Sequentially adding 100g of microwave cake premixed flour, 40g of water and 40g of soybean oil into the egg yolk in the step (1) and uniformly stirring;
(3) adding the 1/3 egg white paste in the step (1) into the egg yolk paste, and stirring uniformly; pouring the mixture into the rest egg white paste, and stirring uniformly;
(4) filling the prepared cake paste into 8 cupcake cup molds of 5cm multiplied by 6cm multiplied by 4.5cm, adding 2/3 with the modulus of the cake cup, and then vibrating several cake cups to remove the air in the paste;
(5) and (3) putting the cake cup into a microwave oven, and baking for 2.5min under the microwave oven of 800W to obtain the cake.
The microwave cake prepared in the embodiment is placed in a closed package, and is cracked and shrunk after being placed for 3 days at normal temperature.
Effect embodiment.
(1) And (3) determining the texture characteristics of the cake:
cutting a uniform cake body of 4cm multiplied by 4cm from the center of the cake, ensuring the surface smoothness, carrying out TPA full texture analysis by adopting a texture analyzer, and determining conditions as follows: the diameter of the probe is 5 mm; the speed before measurement is 1.00 mm/s; the testing speed is 1.00 mm/s; the return speed is 1.00 mm/s; trigger force 20.0 g; the test distance was 3 mm. The measured indicators included hardness, elasticity, chewiness, and recovery.
(2) Sensory evaluation of cakes:
the sensory evaluation of the microwave cake is graded by 5 aspects of color, appearance, internal structure, elasticity, moisture, smell and taste. And selecting 5-7 persons trained in sensory evaluation before the experiment to form a sensory evaluation group, tasting the cake finished product of each experiment, and then grading the cake finished product item by item according to the content in the table 1, wherein the final sensory evaluation score is the total average score of the group members.
TABLE 1 organoleptic evaluation items and criteria for cake quality
TABLE 2 comparison of microwave cake Performance parameters for examples 1-3 and comparative examples
| Hardness of | Elasticity | Chewiness of the product | Recovery property | Sensory evaluation | |
| Example 1 | 82.54±2.7 | 0.96±0.02 | 55.14±0.6 | 0.57±0.02 | 91.8 |
| Example 2 | 81.29±2.3 | 0.97±0.01 | 51.21±1.2 | 0.59±0.01 | 93.6 |
| Example 3 | 82.83±1.8 | 0.93±0.01 | 54.50±0.9 | 0.54±0.01 | 92.4 |
| Comparative examples | 116.15±2.1 | 0.89±0.02 | 79.82±1.4 | 0.43±0.01 | 83.8 |
As can be seen from table 2, the microwave cake made by using the kidney bean cake pre-mix flour of the present invention has better quality than the cake made by using the conventional microwave cake pre-mix flour of the comparative example. The hardness and chewiness of the microwave cake made of the kidney bean cake premixed flour are obviously lower than those of the microwave cake made of the comparative example, the elasticity and the recoverability are obviously improved, the cake is fine in texture and softer and more moist, and the comprehensive score of sensory evaluation is obviously better than that of the microwave cake made of the comparative example.
The raw materials listed in the invention, the values of the upper limit and the lower limit and the interval of the raw materials, and the values of the upper limit and the lower limit and the interval of the process parameters can all realize the invention, and the examples are not listed.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (8)
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| CN115380933A (en) * | 2022-09-27 | 2022-11-25 | 渤海大学 | Zero-sugar low-calorie sponge cake and preparation method thereof |
| CN115553313A (en) * | 2022-09-27 | 2023-01-03 | 阳光邦吉(福建)食品研究所有限公司 | Baking premixed flour and preparation method thereof |
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| CN106720092A (en) * | 2016-11-28 | 2017-05-31 | 温顺群 | A kind of microwave cake premixed powder, microwave cake and preparation method thereof |
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