CN112825886A - Chiffon cake with low beany flavor and preparation method thereof - Google Patents
Chiffon cake with low beany flavor and preparation method thereof Download PDFInfo
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- CN112825886A CN112825886A CN202110090576.1A CN202110090576A CN112825886A CN 112825886 A CN112825886 A CN 112825886A CN 202110090576 A CN202110090576 A CN 202110090576A CN 112825886 A CN112825886 A CN 112825886A
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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
- A21D2/362—Leguminous plants
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
Abstract
The invention discloses a chiffon cake with low beany flavor and a preparation method thereof, and belongs to the technical field of cake making, wherein cake raw materials comprise egg white, egg yolk, flour, white granulated sugar, water, salad oil, bean flour, milk powder, edible salt, tower flour and baking powder. The bean flour is prepared by the procedures of bean selection, washing, soaking, peeling, grinding into thick liquid, concentration, spray drying and the like. According to the invention, the bean flour is added into the chiffon cake formula, so that the chiffon cake obtained by baking is full and round in shape, uniform in tissue structure and uniform in honeycomb shape, the cake is uniform, soft and elastic in texture, uniform and golden in surface color, pure in flavor, free of beany flavor, soft and delicious in taste, soft in taste, non-sticky to teeth, excellent in quality and higher in nutritive value.
Description
Technical Field
The invention relates to the technical field of cake making, in particular to a chiffon cake with low beany flavor and a preparation method thereof.
Background
Currently, China is the biggest world for producing and consuming baked food, and the demand of cakes is huge. Despite the unique flavor of cake, cake high sugar is rich in a lot of calories. With the improvement of the living standard of people, the living quality, the dietary structure and the dietary concept of people are continuously changed. Foods with high sugar content, fat content and high calorie are more and more abandoned by people, and baked foods are gradually developing towards safety, sanitation, low sugar content, low fat content, light weight, nutrition, naturalness and health care.
Currently, cake products containing legumes are typically either directly placed into the cake to be baked together or used directly for cake decoration. The cake product directly added with beans is not ideal in processing technology and taste, the taste of the cake product added with beans is greatly different from the soft and delicate taste of the cake, the cake is added with fishy smell, and meanwhile, the flavor and nutrition of beans cannot be well blended with the cake.
It is seen that improvements and enhancements to the prior art are needed.
Disclosure of Invention
In view of the defects of the prior art, the invention aims to provide a chiffon cake with low beany flavor and a preparation method thereof, and aims to solve the problems that the existing bean-containing cake products have heavy beany flavor and poor mouthfeel, and the flavor and nutrition of beans are difficult to be blended with the cake.
In order to achieve the purpose, the invention adopts the following technical scheme:
a chiffon cake with low beany flavor comprises the following components in parts by weight;
in the chiffon cake with low beany flavor, the bean flour is one or more of soybean flour, mung bean flour, red bean flour and black bean flour.
The invention also provides a preparation method of the chiffon cake with low beany flavor, which comprises the following steps:
step S001, placing salad oil, white sugar and water into a stirrer, uniformly stirring until the sugar is dissolved, adding flour, bean flour, milk powder and baking powder, and uniformly stirring; adding egg yolk, stirring until no particles exist, obtaining an egg yolk part, and standing for later use;
s002, putting the protein, the tower powder and the edible salt into a stirrer, uniformly stirring, adding the white granulated sugar into the stirrer in several times, and continuously and fully stirring until dry foaming is carried out after the white granulated sugar is completely added to obtain a protein part;
step S003, adding the obtained 1/3 egg white part into the egg yolk part, turning and stirring uniformly, then adding the rest 2/3 egg white part into the paste mixed with the egg white part and the egg yolk part, and fully turning and stirring uniformly to obtain cake batter;
step S004, uniformly pouring the cake batter into a cake mold, and baking in an oven;
s005, taking out the baked cake from the oven in time, naturally cooling and demoulding;
and S006, respectively sterilizing the demolded cake and the packaging material, cooling the cake in a sterile environment, and carrying out vacuum packaging on the cake in the sterile environment by using the sterilized packaging material to obtain the product.
In the preparation method of the chiffon cake with low beany flavor, the preparation method of the bean flour in the step S001 comprises the following steps:
step D001, bean selection: selecting complete, full and worm-eaten-free bean grains, and removing impurities in the bean grains;
step D002, cleaning: removing impurities from bean granules, and cleaning with clear water;
step D003, soaking: soaking the cleaned bean grains in clear water to make the bean grains fully absorb water and expand;
step D004, peeling: peeling the soaked bean grains;
step D005, grinding: grinding the peeled bean grains in a colloid mill to obtain soybean milk, and sieving to remove bean dregs;
step D006, concentration: boiling the soybean milk obtained in the step D005 by using an electric furnace, and concentrating the soybean milk;
step D007, spray drying: and D, sending the concentrated soybean milk obtained in the step D006 into a spray dryer for spray drying treatment to obtain the soybean powder.
In the preparation method of the chiffon cake with low beany flavor, the volume of clear water for soaking the bean grains in the step D003 is 6 times of the total volume of the soaked bean grains; the soaking time of the bean granules is 6-8 h.
In the preparation method of the chiffon cake with low beany flavor, the working parameters of the spray dryer in the step D007 are as follows: the inlet temperature is 170-200 ℃, the feeding flow is 0.1-0.5L/h, the air inlet flow is 200-300mL/min, and the outlet temperature is 70-90 ℃.
In the preparation method of the chiffon cake with the low beany flavor, the step S004 further comprises the step of uniformly brushing edible oil on the inner wall of the cake mould before adding the cake batter into the cake mould.
In the preparation method of the chiffon cake with low beany flavor, 2/3 of the cake mould is added into the cake batter in the step S004.
In the preparation method of the chiffon cake with low beany flavor, in the step S004, the baking conditions are as follows: the temperature of the oven is 160-.
In the preparation method of the chiffon cake with low beany flavor, the cake sterilization treatment in the step S006 is microwave sterilization treatment, and the packaging material sterilization treatment is ultraviolet sterilization treatment.
Has the advantages that:
the invention provides a chiffon cake with low beany flavor and a preparation method thereof. Meanwhile, due to the fact that the bean flour contains rich nutrient substances, the chiffon cake has special fragrance, the taste and the flavor of the chiffon cake are improved, the nutritional value of the chiffon cake can be increased, the variety of the cake is enriched, the requirements of consumers on natural, nutritional, healthy and safe food are met, and a new field can be developed for utilization of bean products.
Detailed Description
The invention provides a chiffon cake with low beany flavor and a preparation method thereof, and in order to make the purpose, technical scheme and effect of the invention clearer and clearer, the invention is further described in detail by 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.
The invention provides a chiffon cake with low beany flavor, which comprises the following raw materials in parts by weight;
in the formula of the chiffon cake with low beany flavor, the beany flavor of the cake processed is reduced by adding the bean flour with low beany flavor into the formula, and the cake tastes better and more pleasant. Compared with the existing cake products containing beans, the cake has pleasant taste and flavor and no beany flavor, and meanwhile, the bean flour contains rich nutrition and dietary fibers, so that the dietary structure of people is enriched, and the nutritional value of the cake is increased.
Further, the bean flour is one or more of soybean flour, mung bean flour, red bean flour and black bean flour. The bean flour is wide in source, meanwhile, different kinds of bean flour can be matched, the variety of cakes is enriched, the flavor of the cakes is diversified, and the cakes can be suitable for people with different nutritional requirements.
The invention also provides a preparation method of the chiffon cake with low beany flavor, which comprises the following steps:
step S001, placing salad oil, white sugar and water into a stirrer, uniformly stirring until the sugar is dissolved, adding flour, bean flour, milk powder and baking powder, and uniformly stirring; adding egg yolk, stirring until no particles exist, obtaining an egg yolk part, and standing for later use;
s002, putting the protein, the tower powder and the edible salt into a stirrer, uniformly stirring, adding the white granulated sugar into the stirrer in several times, and continuously and fully stirring until dry foaming is carried out after the white granulated sugar is completely added to obtain a protein part;
step S003, adding the obtained 1/3 egg white part into the egg yolk part, turning and stirring uniformly, then adding the rest 2/3 egg white part into the paste mixed with the egg white part and the egg yolk part, and fully turning and stirring uniformly to obtain cake batter;
step S004, uniformly pouring the cake batter into a cake mold, and baking in an oven;
s005, taking out the baked cake from the oven in time, naturally cooling and demoulding;
and S006, respectively sterilizing the demolded cake and the packaging material, cooling the cake in a sterile environment, and carrying out vacuum packaging on the cake in the sterile environment by using the sterilized packaging material to obtain the product. Meanwhile, the cake is cooled in a sterile environment, so that the original nutritional ingredients and flavor in the cake can be retained to the maximum extent, and the loss of nutrition and flavor is reduced.
Further, the preparation method of the bean flour in the step S001 includes the steps of:
step D001, bean selection: selecting complete, full and worm-eaten-free bean grains, and removing impurities in the bean grains;
step D002, cleaning: removing impurities from bean granules, and cleaning with clear water;
step D003, soaking: soaking the cleaned bean grains in clear water to make the bean grains fully absorb water and expand;
step D004, peeling: peeling the soaked bean grains;
step D005, grinding: grinding the peeled bean grains in a colloid mill to obtain soybean milk, and removing bean dregs at the screened part;
step D006, concentration: boiling the soybean milk obtained in the step D005 by using an electric furnace, and concentrating the soybean milk by water evaporation so as to facilitate subsequent spray drying treatment;
step D007, spray drying: and D, in a spray dryer, feeding the concentrated soybean milk obtained in the step D006 into the spray dryer for spray drying treatment to obtain the soybean powder.
Further, the volume of the clean water for soaking the bean grains in the step D003 is 6 times of the total volume of the soaked bean grains; the soaking time of the bean granules is 6-8 h. When the soybean is soaked, the water adding amount is too small, the soybeans absorb water insufficiently, the soybeans cannot be soaked sufficiently, the yield is reduced, and when the water adding amount is too large, a large amount of protein is dissolved into the soaking solution, so that the loss of the protein is caused. When the volume of clear water for soaking the soybean grains is 6 times of the total volume of the soaked bag, the sufficient soybean soaking water is ensured, and the protein loss is reduced as little as possible. The soaking time is too short, the soybeans cannot be fully soaked, and the yield is reduced; the soaking time is too long, the microorganisms are polluted to cause rancidity, and the soaking time of the bean granules is preferably 6-8 h.
Furthermore, the inlet temperature, the feeding flow, the intake air flow and the outlet temperature all affect the quality of the soybean powder, and the insufficient drying of water in the soybean powder can be caused by the over-low inlet temperature, the over-fast feeding flow and the over-low intake air flow; too high inlet temperature, too slow feeding flow, too large intake air flow can lead to the bean flour gelatinization, influence the bean flour quality, and then influence cake quality. The exit temperature affects the rate and quality of the bean flour drying, and thus the cake quality. Preferably, the operating parameters of the spray dryer in the step D007 are: the inlet temperature is 170-200 ℃, the feeding flow is 0.1-0.5L/h, the air inlet flow is 200-300mL/min, and the outlet temperature is 70-90 ℃, so that the best quality of the cake can be obtained through the working parameters.
Further, still include in step S004 before adding the cake batter into cake mould, evenly brush edible oil on the cake mould inner wall, avoid the cake that toasts to appear sticking the wall problem, also do benefit to the cake simultaneously and form better color and luster.
Because the cake batter expands when heated, when the addition amount of the cake batter is too large, the cake can overflow the die after being heated and expanded; the addition amount of the cake batter is too small, the baked cake is not full enough, and the middle part of the cake is easy to collapse; preferably, the amount of the cake batter added in the step S004 is 2/3 of the cake mold.
Further, in step S004, the baking conditions are: the temperature of the oven is 160-. The baking temperature is low, the baking time is short, the cake is difficult to bake to be mature, meanwhile, the nutrient components of the bean flour are difficult to release, and the taste and the flavor are poor; the baking temperature is high, the cake is easy to scorch when the baking time is long, and the nutrient components of the bean flour are easy to damage; preferably, the cooking conditions are the above cooking conditions.
Further, the cake sterilization processing in the step S006 is microwave sterilization processing, and the packaging material sterilization processing is ultraviolet sterilization processing. The microwave sterilization has the advantages of short sterilization time and uniform sterilization, can fully sterilize cakes, does not generate high temperature in the sterilization process of ultraviolet sterilization, and is suitable for sterilization treatment of articles such as packaging materials.
To further illustrate the low beany flavor chiffon cake and the preparation method thereof provided by the present invention, the following examples are provided.
Example 1
A chiffon cake with low beany flavor comprises the following components in parts by weight;
further, the preparation method of the soybean meal comprises the following steps;
step D001, bean selection: selecting complete, full and worm-eaten-free bean grains, and removing impurities in the bean grains;
step D002, cleaning: removing impurities from bean granules, and cleaning with clear water;
step D003, soaking: soaking the cleaned bean grains in clear water to make the bean grains fully absorb water and expand;
step D004, peeling: peeling the soaked bean grains;
step D005, grinding: grinding the peeled bean grains in a colloid mill to obtain soybean milk, and removing bean dregs at the screened part;
step D006, concentration: boiling the soybean milk obtained in the step D005 with an electric furnace, and concentrating the soybean milk by water evaporation;
step D007, spray drying: and D, in a spray dryer, feeding the concentrated soybean milk obtained in the step D006 into the spray dryer for spray drying treatment to obtain the soybean powder.
D003, soaking the bean grains in clear water in a volume which is 6 times of the total volume of the soaked bean grains; the soaking time of the bean granules is 6 h.
In the step D007, the working parameters of the spray dryer are as follows: the inlet temperature was 170 ℃, the feed flow was 0.1L/h, the inlet flow was 200mL/min, and the outlet temperature was 70 ℃.
Further, the invention also provides a preparation method of the chiffon cake with low beany flavor, which comprises the following steps;
step S001, placing salad oil, white sugar and water into a stirrer, uniformly stirring until the sugar is dissolved, adding flour, bean flour, milk powder and baking powder, and uniformly stirring; adding egg yolk, stirring until no particles exist, obtaining an egg yolk part, and standing for later use;
s002, putting the protein, the tower powder and the edible salt into a stirrer, uniformly stirring, adding the white granulated sugar into the stirrer in several times, and continuously and fully stirring until dry foaming is carried out after the white granulated sugar is completely added to obtain a protein part;
step S003, adding the obtained 1/3 egg white part into the egg yolk part, turning and stirring uniformly, then adding the rest 2/3 egg white part into the paste mixed with the egg white part and the egg yolk part, and fully turning and stirring uniformly to obtain cake batter;
step S004, uniformly brushing edible oil on the inner wall of the cake mould, uniformly pouring the cake batter into the cake mould, and putting 2/3 of the cake batter with the volume being equal to that of the cake mould into an oven for baking;
s005, taking out the baked cake from the oven in time, naturally cooling and demoulding;
and S006, respectively sterilizing the demolded cake and the packaging material, cooling the cake in a sterile environment, and carrying out vacuum packaging on the cake in the sterile environment by using the sterilized packaging material to obtain the product.
Wherein, the baking conditions in the step S004 are as follows: the temperature of the oven is 160 deg.C, the temperature of the primer is 140 deg.C, and the baking time is 15 min.
In step S006, the cake sterilization process is a microwave sterilization process, and the packaging material process is an ultraviolet sterilization process.
Example 2
A chiffon cake with low beany flavor comprises the following components in parts by weight;
further, the preparation method of the mung bean powder comprises the following steps;
step D001, bean selection: selecting complete, full and worm-eaten-free bean grains, and removing impurities in the bean grains;
step D002, cleaning: removing impurities from bean granules, and cleaning with clear water;
step D003, soaking: soaking the cleaned bean grains in clear water to make the bean grains fully absorb water and expand;
step D004, peeling: peeling the soaked bean grains;
step D005, grinding: grinding the peeled bean grains in a colloid mill to obtain soybean milk, and removing bean dregs at the screened part;
step D006, concentration: boiling the soybean milk obtained in the step D005 with an electric furnace, and concentrating the soybean milk by water evaporation;
step D007, spray drying: and D, in a spray dryer, feeding the concentrated soybean milk obtained in the step D006 into the spray dryer for spray drying treatment to obtain the soybean powder.
D003, soaking the bean grains in clear water in a volume which is 6 times of the total volume of the soaked bean grains; the soaking time of the bean granules is 7 h.
In the step D007, the working parameters of the spray dryer are as follows: the inlet temperature is 180 ℃, the feed flow is 0.3L/h, the air inlet flow is 230mL/min, and the outlet temperature is 80 ℃.
Further, the invention also provides a preparation method of the chiffon cake with low beany flavor, which comprises the following steps;
step S001, placing salad oil, white sugar and water into a stirrer, uniformly stirring until the sugar is dissolved, adding flour, bean flour, milk powder and baking powder, and uniformly stirring; adding egg yolk, stirring until no particles exist, obtaining an egg yolk part, and standing for later use;
s002, putting the protein, the tower powder and the edible salt into a stirrer, uniformly stirring, adding the white granulated sugar into the stirrer in several times, and continuously and fully stirring until dry foaming is carried out after the white granulated sugar is completely added to obtain a protein part;
step S003, adding the obtained 1/3 egg white part into the egg yolk part, turning and stirring uniformly, then adding the rest 2/3 egg white part into the paste mixed with the egg white part and the egg yolk part, and fully turning and stirring uniformly to obtain cake batter;
step S004, uniformly brushing edible oil on the inner wall of the cake mould, uniformly pouring the cake batter into the cake mould, and putting 2/3 of the cake batter with the volume being equal to that of the cake mould into an oven for baking;
s005, taking out the baked cake from the oven in time, naturally cooling and demoulding;
and S006, respectively sterilizing the demolded cake and the packaging material, cooling the cake in a sterile environment, and carrying out vacuum packaging on the cake in the sterile environment by using the sterilized packaging material to obtain the product.
Wherein, the baking conditions in the step S004 are as follows: the temperature of the oven is 170 ℃, the temperature of the primer is 160 ℃, and the baking time is 18 min.
In step S006, the cake sterilization process is a microwave sterilization process, and the packaging material process is an ultraviolet sterilization process.
Example 3
A chiffon cake with low beany flavor comprises the following components in parts by weight;
further, the preparation method of the red bean powder comprises the following steps;
step D001, bean selection: selecting complete, full and worm-eaten-free bean grains, and removing impurities in the bean grains;
step D002, cleaning: removing impurities from bean granules, and cleaning with clear water;
step D003, soaking: soaking the cleaned bean grains in clear water to make the bean grains fully absorb water and expand;
step D004, peeling: peeling the soaked bean grains;
step D005, grinding: grinding the peeled bean grains in a colloid mill to obtain soybean milk, and removing bean dregs at the screened part;
step D006, concentration: boiling the soybean milk obtained in the step D005 with an electric furnace, and concentrating the soybean milk by water evaporation;
step D007, spray drying: and D, in a spray dryer, feeding the concentrated soybean milk obtained in the step D006 into the spray dryer for spray drying treatment to obtain the soybean powder.
D003, soaking the bean grains in clear water in a volume which is 6 times of the total volume of the soaked bean grains; the soaking time of the bean granules is 6.5 h.
In the step D007, the working parameters of the spray dryer are as follows: the inlet temperature is 190 ℃, the feed flow is 0.2L/h, the air inlet flow is 250mL/min, and the outlet temperature is 90 ℃.
Further, the invention also provides a preparation method of the chiffon cake with low beany flavor, which comprises the following steps;
step S001, placing salad oil, white sugar and water into a stirrer, uniformly stirring until the sugar is dissolved, adding flour, bean flour, milk powder and baking powder, and uniformly stirring; adding egg yolk, stirring until no particles exist, obtaining an egg yolk part, and standing for later use;
s002, putting the protein, the tower powder and the edible salt into a stirrer, uniformly stirring, adding the white granulated sugar into the stirrer in several times, and continuously and fully stirring until dry foaming is carried out after the white granulated sugar is completely added to obtain a protein part;
step S003, adding the obtained 1/3 egg white part into the egg yolk part, turning and stirring uniformly, then adding the rest 2/3 egg white part into the paste mixed with the egg white part and the egg yolk part, and fully turning and stirring uniformly to obtain cake batter;
step S004, uniformly brushing edible oil on the inner wall of the cake mould, uniformly pouring the cake batter into the cake mould, and putting 2/3 of the cake batter with the volume being equal to that of the cake mould into an oven for baking;
s005, taking out the baked cake from the oven in time, naturally cooling and demoulding;
and S006, respectively sterilizing the demolded cake and the packaging material, cooling the cake in a sterile environment, and carrying out vacuum packaging on the cake in the sterile environment by using the sterilized packaging material to obtain the product.
Wherein, the baking conditions in the step S004 are as follows: the temperature of the upper fire of the oven is 190 ℃, the temperature of the bottom fire is 180 ℃, and the baking time is 22 min.
In step S006, the cake sterilization process is a microwave sterilization process, and the packaging material process is an ultraviolet sterilization process.
Example 4
A chiffon cake with low beany flavor comprises the following components in parts by weight;
further, the preparation method of the black bean powder comprises the following steps;
step D001, bean selection: selecting complete, full and worm-eaten-free bean grains, and removing impurities in the bean grains;
step D002, cleaning: removing impurities from bean granules, and cleaning with clear water;
step D003, soaking: soaking the cleaned bean grains in clear water to make the bean grains fully absorb water and expand;
step D004, peeling: peeling the soaked bean grains;
step D005, grinding: grinding the peeled bean grains in a colloid mill to obtain soybean milk, and removing bean dregs at the screened part;
step D006, concentration: boiling the soybean milk obtained in the step D005 with an electric furnace, and concentrating the soybean milk by water evaporation;
step D007, spray drying: and D, in a spray dryer, feeding the concentrated soybean milk obtained in the step D006 into the spray dryer for spray drying treatment to obtain the soybean powder.
D003, soaking the bean grains in clear water in a volume which is 6 times of the total volume of the soaked bean grains; the soaking time of the bean granules is 8 h.
In the step D007, the working parameters of the spray dryer are as follows: the inlet temperature is 170 ℃, the feed flow is 0.5L/h, the air inlet flow is 300mL/min, and the outlet temperature is 80 ℃.
Further, the invention also provides a preparation method of the chiffon cake with low beany flavor, which comprises the following steps;
step S001, placing salad oil, white sugar and water into a stirrer, uniformly stirring until the sugar is dissolved, adding flour, bean flour, milk powder and baking powder, and uniformly stirring; adding egg yolk, stirring until no particles exist, obtaining an egg yolk part, and standing for later use;
s002, putting the protein, the tower powder and the edible salt into a stirrer, uniformly stirring, adding the white granulated sugar into the stirrer in several times, and continuously and fully stirring until dry foaming is carried out after the white granulated sugar is completely added to obtain a protein part;
step S003, adding the obtained 1/3 egg white part into the egg yolk part, turning and stirring uniformly, then adding the rest 2/3 egg white part into the paste mixed with the egg white part and the egg yolk part, and fully turning and stirring uniformly to obtain cake batter;
step S004, uniformly brushing edible oil on the inner wall of the cake mould, uniformly pouring the cake batter into the cake mould, and putting 2/3 of the cake batter with the volume being equal to that of the cake mould into an oven for baking;
s005, taking out the baked cake from the oven in time, naturally cooling and demoulding;
and S006, respectively sterilizing the demolded cake and the packaging material, cooling the cake in a sterile environment, and carrying out vacuum packaging on the cake in the sterile environment by using the sterilized packaging material to obtain the product.
Wherein, the baking conditions in the step S004 are as follows: the temperature of the oven is 200 deg.C, the temperature of the primer is 200 deg.C, and the baking time is 30 min.
In step S006, the cake sterilization process is a microwave sterilization process, and the packaging material process is an ultraviolet sterilization process.
Example 5
A chiffon cake with low beany flavor comprises the following components in parts by weight;
further, the preparation method of the mung bean powder and the black bean powder comprises the following steps;
step D001, bean selection: selecting complete, full and worm-eaten-free bean grains, and removing impurities in the bean grains;
step D002, cleaning: removing impurities from bean granules, and cleaning with clear water;
step D003, soaking: soaking the cleaned bean grains in clear water to make the bean grains fully absorb water and expand;
step D004, peeling: peeling the soaked bean grains;
step D005, grinding: grinding the peeled bean grains in a colloid mill to obtain soybean milk, and removing bean dregs at the screened part;
step D006, concentration: boiling the soybean milk obtained in the step D005 with an electric furnace, and concentrating the soybean milk by water evaporation;
step D007, spray drying: and D, in a spray dryer, feeding the concentrated soybean milk obtained in the step D006 into the spray dryer for spray drying treatment to obtain the soybean powder.
D003, soaking the bean grains in clear water in a volume which is 6 times of the total volume of the soaked bean grains; the soaking time of the bean granules is 7.5 h.
In the step D007, the working parameters of the spray dryer are as follows: the inlet temperature was 200 ℃, the feed flow was 0.4L/h, the inlet flow was 270mL/min, and the outlet temperature was 85 ℃.
Further, the invention also provides a preparation method of the chiffon cake with low beany flavor, which comprises the following steps;
step S001, placing salad oil, white sugar and water into a stirrer, uniformly stirring until the sugar is dissolved, adding flour, bean flour, milk powder and baking powder, and uniformly stirring; adding egg yolk, stirring until no particles exist, obtaining an egg yolk part, and standing for later use;
s002, putting the protein, the tower powder and the edible salt into a stirrer, uniformly stirring, adding the white granulated sugar into the stirrer in several times, and continuously and fully stirring until dry foaming is carried out after the white granulated sugar is completely added to obtain a protein part;
step S003, adding the obtained 1/3 egg white part into the egg yolk part, turning and stirring uniformly, then adding the rest 2/3 egg white part into the paste mixed with the egg white part and the egg yolk part, and fully turning and stirring uniformly to obtain cake batter;
step S004, uniformly brushing edible oil on the inner wall of the cake mould, uniformly pouring the cake batter into the cake mould, and putting 2/3 of the cake batter with the volume being equal to that of the cake mould into an oven for baking;
s005, taking out the baked cake from the oven in time, naturally cooling and demoulding;
and S006, respectively sterilizing the demolded cake and the packaging material, cooling the cake in a sterile environment, and carrying out vacuum packaging on the cake in the sterile environment by using the sterilized packaging material to obtain the product.
Wherein, the baking conditions in the step S004 are as follows: the baking temperature of the oven is 180 ℃, the primer temperature is 150 ℃ and the baking time is 25 min.
In step S006, the cake sterilization process is a microwave sterilization process, and the packaging material process is an ultraviolet sterilization process.
The cakes obtained in examples 1 to 5 and the corresponding commercial chiffon cakes (comparative examples) were scored according to the scoring criteria shown in table 1 below, and the results were shown in table 2 below.
Table 1:
table 2:
| scoring index | Comparative example | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Appearance of the product | 8 | 10 | 9 | 8 | 10 | 8 |
| Tissue structure | 16 | 20 | 18 | 18 | 20 | 18 |
| Elasticity | 9 | 10 | 10 | 9 | 9 | 9 |
| Hardness of | 8 | 10 | 9 | 8 | 9 | 8 |
| Taste of the product | 7 | 10 | 10 | 9 | 9 | 8 |
| Surface color and luster | 18 | 20 | 20 | 18 | 18 | 18 |
| Smell and taste | 15 | 20 | 20 | 18 | 18 | 18 |
The scoring result of the table 2 shows that the chiffon cake added with the bean flour is full and well-rounded in shape, uniform in tissue structure and uniform in honeycomb shape, the cake is uniform, soft and elastic in texture, uniform and golden in surface color and luster, pure in flavor, free of beany flavor, soft and delicious in mouth, soft in mouth, free of sticking to teeth and excellent in quality.
It should be understood that equivalents and modifications of the technical solution and inventive concept thereof may occur to those skilled in the art, and all such modifications and alterations should fall within the scope of the appended claims.
Claims (10)
1. The chiffon cake with low beany flavor is characterized in that raw materials comprise the following components in parts by weight;
2. the low beany flavor chiffon cake of claim 1, wherein the soy flour is one or more of soy flour, mung bean flour, red bean flour, black bean flour.
3. A method of making a low beany flavor chiffon cake according to any of claims 1-2, comprising the steps of:
step S001, placing salad oil, white sugar and water into a stirrer, uniformly stirring until the sugar is dissolved, adding flour, bean flour, milk powder and baking powder, and uniformly stirring; adding egg yolk, stirring until no particles exist, obtaining an egg yolk part, and standing for later use;
s002, putting the protein, the tower powder and the edible salt into a stirrer, uniformly stirring, adding the white granulated sugar into the stirrer in several times, and continuously and fully stirring until dry foaming is carried out after the white granulated sugar is completely added to obtain a protein part;
step S003, adding the obtained 1/3 egg white part into the egg yolk part, turning and stirring uniformly, then adding the rest 2/3 egg white part into the paste mixed with the egg white part and the egg yolk part, and fully turning and stirring uniformly to obtain cake batter;
step S004, uniformly pouring the cake batter into a cake mold, and baking in an oven;
s005, taking out the baked cake from the oven in time, naturally cooling and demoulding;
and S006, respectively sterilizing the demolded cake and the packaging material, cooling the cake in a sterile environment, and carrying out vacuum packaging on the cake in the sterile environment by using the sterilized packaging material to obtain the product.
4. The method for preparing a low-beany flavor chiffon cake according to claim 3, wherein in step S001, the method for preparing the beany flour comprises the following steps:
step D001, bean selection: selecting complete, full and worm-eaten-free bean grains, and removing impurities in the bean grains;
step D002, cleaning: removing impurities from bean granules, and cleaning with clear water;
step D003, soaking: soaking the cleaned bean grains in clear water to make the bean grains fully absorb water and expand;
step D004, peeling: peeling the soaked bean grains;
step D005, grinding: grinding the peeled bean grains in a colloid mill to obtain soybean milk, and sieving to remove bean dregs;
step D006, concentration: boiling the soybean milk obtained in the step D005 by using an electric furnace, and concentrating the soybean milk;
step D007, spray drying: and D, sending the concentrated soybean milk obtained in the step D006 into a spray dryer for spray drying treatment to obtain the soybean powder.
5. The method of making a low beany flavor chiffon cake of claim 4, wherein in step D003, the volume of clear water used for soaking the beans is 6 times the total volume of the soaked beans; the soaking time of the bean granules is 6-8 h.
6. The method of making a low beany flavor chiffon cake of claim 4, wherein in step D007, the operating parameters of the spray dryer are: the inlet temperature is 170-200 ℃, the feeding flow is 0.1-0.5L/h, the air inlet flow is 200-300mL/min, and the outlet temperature is 70-90 ℃.
7. The method for preparing a low-beany flavor chiffon cake of claim 3, wherein the step S004 further comprises brushing edible oil on the inner wall of the cake mold before adding the cake batter to the cake mold.
8. The method of making a low beany flavor chiffon cake of claim 3, wherein in step S004 the cake batter is added in an amount of 2/3% of the volume of the cake mold.
9. The method for preparing a low-beany flavor chiffon cake according to claim 3, wherein in the step S004, baking conditions are as follows: the temperature of the oven is 160-.
10. The method for preparing a low-beany flavor chiffon cake according to claim 3, wherein in the step S006, the cake sterilization treatment is a microwave sterilization treatment, and the packaging material sterilization treatment is an ultraviolet sterilization treatment.
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