CN113040193A - Cake added with functional baking syrup and preparation method thereof - Google Patents
Cake added with functional baking syrup and preparation method thereof Download PDFInfo
- Publication number
- CN113040193A CN113040193A CN202110294269.5A CN202110294269A CN113040193A CN 113040193 A CN113040193 A CN 113040193A CN 202110294269 A CN202110294269 A CN 202110294269A CN 113040193 A CN113040193 A CN 113040193A
- Authority
- CN
- China
- Prior art keywords
- syrup
- baking
- cake
- paste
- functional
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The method proves that the cake added with the functional baking syrup comprises the following raw materials, by weight, 20-30% of egg white, 16-24% of the functional baking syrup, 17-25% of low-gluten flour, 9-15% of butter, 15-28% of milk, 10-20% of egg yolk, 2.6-2.7% of milk powder, 0.3-0.9% of baking powder and 0.2-0.5% of citric acid. The production process is simple and easy to implement and convenient to operate; and the product has stable quality and is convenient to store.
Description
Technical Field
The invention relates to the technical field of cake processing, in particular to a cake added with functional baking syrup and a preparation method thereof.
Background
Cake, an ancient western style pastry, is usually done by oven baking. The sponge-like snack is prepared by using eggs, white sugar and wheat flour as main raw materials and baking, stirring, blending and baking soda powder, salad oil, milk, fruit juice, shortening and the like as main auxiliary materials.
With the increase of the average consumption level of people, the adjustment of catering consumption structures and the change of life rhythm in China, baked food with the advantages of nutrition, health, quickness, diversity and the like is in a fast increasing period in China. Safety, nutrition and health become the main development trend of the baking industry. Low-salt, low-sugar and no-additive healthy baked food becomes a great direction for the development of baked food. However, the traditional cake is a high-sugar and high-calorie food, and easily causes the problems of obesity, diabetes and the like.
Disclosure of Invention
The invention provides a cake added with functional baking syrup and a preparation method thereof in order to make up for the defects of the prior art.
The invention is realized by the following technical scheme:
a cake added with functional baking syrup is characterized in that: the functional baking syrup comprises, by weight, 20-30% of egg white, 16-24% of functional baking syrup, 17-25% of low-gluten flour, 9-15% of butter, 15-28% of milk, 10-20% of egg yolk, 2.6-2.7% of milk powder, 0.3-0.9% of baking powder and 0.2-0.5% of citric acid.
The functional baking syrup is prepared from fructo-oligosaccharide syrup with a solid content of 77.7% and seaweed syrup with a content of 75.2% in a weight ratio of 5: 1 proportion.
The total content of fructo-oligosaccharide in the fructo-oligosaccharide syrup accounts for more than or equal to 90 percent of the mass fraction of the total substances.
The seaweed syrup has a solid content of more than or equal to 60 percent
The low-gluten flour contains water 13.5% -14.0% and crude protein below 9.5%.
The weight percentage of the functional baking syrup is 20%.
A method for making a cake with functional baking syrup is characterized by comprising the following steps:
step (1) preparing egg white paste, manually separating egg white and egg yolk of eggs, adding baking powder and citric acid into the egg white, stirring by using a stirrer until the egg white foams and turns white, adding functional baking syrup for 3 times, and continuously beating until the egg white paste at the head of the egg is lifted to form upright cusp hooks;
preparing flour paste, mixing low-gluten flour with milk powder, pouring butter heated to 70-75 ℃ by soft fire into the mixed flour, and modifying starch in the flour at a higher temperature so as to absorb more water; quickly stirring, pouring separated yolk and milk, and quickly stirring by a stirrer to be in a uniform emulsification state by a Z-shaped method;
preparing cake paste, namely adding one third of protein paste into the flour paste, uniformly stirring, pouring the uniformly stirred egg paste into the protein paste, uniformly stirring, pouring the uniformly stirred paste into a mould with spread oil paper, pouring 70-80% of the volume of the mould, shaking for several times, and discharging air bubbles;
and (4) baking, preheating the oven at 160 ℃ for 5 minutes, baking the cake at 130 ℃ for 30 minutes, then baking at 150 ℃ for 10 minutes, taking the cake out of the oven, putting the cake on a baking net, and cooling the cake at room temperature.
And (2) stirring at 143 revolutions per minute for 2min, stirring at 161 revolutions per minute for 1min, and beating circularly until the egg beating head is lifted to form an upright small pointed hook.
The invention has the following technical effects:
the cake has novel formula, and is added with functional baking syrup rich in fructo-oligosaccharide and a small amount of seaweed syrup instead of white granulated sugar which is a common raw material in common cakes. On the premise of ensuring good Maillard reaction and attractive product color in the production process of the product, the internal starch can be prevented from aging, and the production process is simple and easy to operate and convenient to operate; and the product has stable quality and is convenient to store.
Detailed Description
For further understanding of the present invention, the cake with functional baking syrup and the production process thereof provided by the present invention are described below with reference to the following examples, and the scope of the present invention is not limited by the following examples.
Example 1
The formula is as follows: 106g of egg white, 69.5g of functional baking syrup, 125g of low-gluten flour, 12.5g of butter, 66g of milk, 43g of egg yolk, 8.6g of milk powder, 1.2g of baking powder and 0.77g of citric acid.
The processing technology is as follows:
and (2) preparing the egg white paste, manually separating egg white and egg yolk of the eggs, adding a proper amount of baking powder and citric acid into the egg white, stirring by using a stirrer until the egg white foams and turns white, adding the functional baking syrup for 3 times, and continuously baking until the egg white paste at the egg head is lifted to form an upright cuspate hook.
And (2) preparing flour paste, mixing the low-gluten flour with milk powder, pouring butter heated to 75 ℃ by soft fire into the mixed flour, quickly stirring, pouring separated yolk and milk, uniformly stirring by a Z-shaped method, and stirring up and down or left and right (namely stirring along a Z shape) until the dry powder cannot be seen.
Preparing cake paste, namely adding one third of protein paste into the flour paste, uniformly stirring, pouring the uniformly stirred egg paste into the protein paste, uniformly stirring, pouring the uniformly stirred paste into a mould with spread oil paper, pouring 70-80% of the volume of the mould, shaking for several times, and discharging air bubbles; pouring the uniformly stirred paste into a mould paved with oil paper, pouring the paste into the mould with the volume of 70-80% of the volume of the mould, and discharging air bubbles after shaking for several times.
Baking in the step (4), and preheating the oven for 5min at 160 ℃. Then baking the cake at 130 ℃ for 30 minutes, then baking the cake at 150 ℃ for 10 minutes, taking the cake out of the oven, putting the cake on a baking net, and cooling the cake at room temperature.
Example 2
The formula is as follows: 125g of egg white, 104g of functional baking syrup, 135g of low-gluten flour, 15g of butter, 75g of milk, 50g of egg yolk, 13g of milk powder, 1.8g of baking powder and 1.05g of citric acid.
The processing technology is as follows:
and (2) preparing the egg white paste, manually separating egg white and egg yolk of the eggs, adding a proper amount of baking powder and citric acid into the egg white, stirring by using a stirrer until the egg white foams and turns white, adding the functional baking syrup for 3 times, and continuously baking until the egg white paste at the egg head is lifted to form an upright cuspate hook.
And (2) preparing flour paste, mixing the low-gluten flour with milk powder, pouring butter heated to 75 ℃ by soft fire into the mixed flour, quickly stirring, pouring separated yolk and milk, uniformly stirring by a Z-shaped method, and stirring up and down or left and right (namely stirring along a Z shape) until the dry powder cannot be seen.
Preparing cake paste, namely adding one third of protein paste into the flour paste, uniformly stirring, pouring the uniformly stirred egg paste into the protein paste, uniformly stirring, pouring the uniformly stirred paste into a mould with spread oil paper, pouring 70-80% of the volume of the mould, shaking for several times, and discharging air bubbles; pouring the uniformly stirred paste into a mould paved with oil paper, pouring the paste into the mould with the volume of 70-80% of the volume of the mould, and discharging air bubbles after shaking for several times.
Baking in the step (4), and preheating the oven for 5min at 160 ℃. Then baking the cake at 130 ℃ for 30 minutes, then baking the cake at 150 ℃ for 10 minutes, taking the cake out of the oven, putting the cake on a baking net, and cooling the cake at room temperature.
Example 3
The formula is as follows: 131g of egg white, 141.4g of functional baking syrup, 120g of low-gluten flour, 14.2g of butter, 68.3g of milk, 52.1g of egg yolk, 14.1g of milk powder, 1.4g of baking powder and 1.2g of citric acid.
The processing technology is as follows:
and (2) preparing the egg white paste, manually separating egg white and egg yolk of the eggs, adding a proper amount of baking powder and citric acid into the egg white, stirring by using a stirrer until the egg white foams and turns white, adding the functional baking syrup for 3 times, and continuously baking until the egg white paste at the egg head is lifted to form an upright cuspate hook.
And (2) preparing flour paste, mixing the low-gluten flour with milk powder, pouring butter heated to 75 ℃ by soft fire into the mixed flour, quickly stirring, pouring separated yolk and milk, uniformly stirring by a Z-shaped method, and stirring up and down or left and right (namely stirring along a Z shape) until the dry powder cannot be seen.
Preparing cake paste, namely adding one third of protein paste into the flour paste, uniformly stirring, pouring the uniformly stirred egg paste into the protein paste, uniformly stirring, pouring the uniformly stirred paste into a mould with spread oil paper, pouring 70-80% of the volume of the mould, shaking for several times, and discharging air bubbles; pouring the uniformly stirred paste into a mould paved with oil paper, pouring the paste into the mould with the volume of 70-80% of the volume of the mould, and discharging air bubbles after shaking for several times.
And (4) baking the mixture in a preheating oven at 160 ℃ for 5 min. Then baking the cake at 130 ℃ for 30 minutes, then baking the cake at 150 ℃ for 10 minutes, taking the cake out of the oven, putting the cake on a baking net, and cooling the cake at room temperature.
The milk powder used in the embodiment is one or more of whole milk powder and skim milk powder;
the low gluten flour used in the above examples is flour with a moisture content of 13.5% -14.0% and a crude protein content of less than 9.5%;
in the preparation process of the protein paste in the embodiment, the stirrer is stirred for 2min at 143 r/min and for 1min at 161 r/min, and the egg paste is beaten circularly until the beating head is lifted, and is in a vertical pointed hook shape.
The functional baking syrup can be applied to various foods such as cakes, moon cakes and the like, and has the advantages of convenient use, product grade improvement, food nutrition increase, flavor and taste improvement, product color improvement and the like. One of the main components in the baking syrup is fructo-oligosaccharide. The biological active prebiotics and the water-soluble dietary fibers are applied to cakes as biological active prebiotics and water-soluble dietary fibers, can meet the basic physiological functions and metabolism requirements of human bodies, can promote the health of the human bodies, and have the effects of supplementing each other and bringing out the best in each other. Meanwhile, the fructo-oligosaccharide has low calorie, does not cause obesity and can not cause blood sugar rise, is an ideal novel health-care sweetener, can be used as a food base material to be applied to food, and meets the requirements of patients with diabetes, obesity and hypoglycemia. In addition, the fructo-oligosaccharide has stable property, is not digested by endogenous enzymes in the gastrointestinal tract, can play physiological roles of improving intestinal microbial flora distribution, promoting intestinal development and lipid metabolism, promoting mineral absorption, enhancing immunity, reducing blood fat and serum cholesterol and the like, is used as functional low-sugar baking special syrup, integrates nutrition, health care and food therapy, and meets the requirements of modern consumers.
Sensory evaluation was performed on the cakes prepared in the examples, and the results are shown in table 1:
TABLE 1 sensory evaluation results
From the sensory evaluation data in table 1, it can be seen that different amounts of addition of baking syrup have a large effect on the flavor of the cake. When the addition amount of the baking syrup is 16% (example 1), the total sensory quality evaluation score of the prepared cake is low, the cake collapses at the later stage of baking maturity, the leavening property of the cake is obviously influenced, and the sensory quality of the prepared product is poor. At 24% addition of baking syrup (example 3), the sensory index scores were in each case moderate in comparison with the other cake groups. When the addition amount of the baking syrup is 20% (example 2), the produced cake has the highest comprehensive evaluation of the product, the surface of the cake is yellow brown, the color is uniform, the appearance is standard, the swelling is normal, the internal tissue is uniform, and the taste is soft, fragrant and sweet.
The baking syrup is added into the cake, so that the functional properties of the cake can be improved, and the technological properties of the cake can be improved. The food color and luster are improved and the food flavor is enhanced by utilizing the Maillard reaction, and the existence of fructo-oligosaccharide and fructose in the syrup shortens the Maillard reaction color development time and leads the color development to be quicker; meanwhile, the existence of the seaweed syrup can improve the cellular tissue and soft mouthfeel of the cake, so that the sweet taste is light and smooth, and the product quality is improved; can also effectively delay the aging of starch, prevent the cake from hardening too fast and make the cake soft and delicious.
Claims (8)
1. A cake added with functional baking syrup is characterized in that: the functional baking syrup comprises, by weight, 20-30% of egg white, 16-24% of functional baking syrup, 17-25% of low-gluten flour, 9-15% of butter, 15-28% of milk, 10-20% of egg yolk, 2.6-2.7% of milk powder, 0.3-0.9% of baking powder and 0.2-0.5% of citric acid.
2. The functional baking syrup added cake according to claim 1, wherein: the functional baking syrup is prepared from fructo-oligosaccharide syrup with a solid content of 77.7% and seaweed syrup with a content of 75.2% in a weight ratio of 5: 1 proportion.
3. The functional baking syrup added cake according to claim 1, wherein: the total content of fructo-oligosaccharide in the fructo-oligosaccharide syrup accounts for more than or equal to 90 percent of the mass fraction of the total substances.
4. The functional baking syrup added cake according to claim 1, wherein: the content of solid in the seaweed syrup is more than or equal to 60 percent.
5. The functional baking syrup added cake according to claim 1, wherein: the low-gluten flour contains water 13.5% -14.0% and crude protein below 9.5%.
6. The functional baking syrup added cake according to any one of claims 1 to 5, wherein: the weight percentage of the functional baking syrup is 20%.
7. A method for making a cake with functional baking syrup is characterized by comprising the following steps:
step (1) preparing egg white paste, manually separating egg white and egg yolk of eggs, adding baking powder and citric acid into the egg white, stirring by using a stirrer until the egg white foams and turns white, adding functional baking syrup for 3 times, and continuously beating until the egg white paste at the head of the egg is lifted to form upright cusp hooks;
preparing flour paste, mixing low-gluten flour with milk powder, pouring butter heated to 70-75 ℃ into the mixed flour, and modifying starch in the flour at a higher temperature so as to absorb more water; quickly stirring, pouring separated yolk and milk, and quickly stirring by a stirrer to be in a uniform emulsification state by a Z-shaped method;
preparing cake paste, namely adding one third of protein paste into the flour paste, uniformly stirring, pouring the uniformly stirred egg paste into the protein paste, uniformly stirring, pouring the uniformly stirred paste into a mould with spread oil paper, pouring 70-80% of the volume of the mould, shaking for several times, and discharging air bubbles;
and (4) baking, preheating the oven at 160 ℃ for 5 minutes, baking the cake at 130 ℃ for 30 minutes, then baking at 150 ℃ for 10 minutes, taking the cake out of the oven, putting the cake on a baking net, and cooling the cake at room temperature.
8. The method for making a cake with addition of functional baking syrup according to claim 7, wherein: and (2) stirring at 143 revolutions per minute for 2min, stirring at 161 revolutions per minute for 1min, and beating circularly until the egg beating head is lifted to form an upright small pointed hook.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110294269.5A CN113040193A (en) | 2021-03-19 | 2021-03-19 | Cake added with functional baking syrup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110294269.5A CN113040193A (en) | 2021-03-19 | 2021-03-19 | Cake added with functional baking syrup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113040193A true CN113040193A (en) | 2021-06-29 |
Family
ID=76513517
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110294269.5A Pending CN113040193A (en) | 2021-03-19 | 2021-03-19 | Cake added with functional baking syrup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113040193A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053107A (en) * | 2015-08-26 | 2015-11-18 | 山东福田科技集团有限公司 | Special compound functional sugar for baking |
| CN109362841A (en) * | 2018-12-25 | 2019-02-22 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding oligofructose |
| CN109380481A (en) * | 2018-12-25 | 2019-02-26 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding oligoisomaltose |
-
2021
- 2021-03-19 CN CN202110294269.5A patent/CN113040193A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053107A (en) * | 2015-08-26 | 2015-11-18 | 山东福田科技集团有限公司 | Special compound functional sugar for baking |
| CN109362841A (en) * | 2018-12-25 | 2019-02-22 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding oligofructose |
| CN109380481A (en) * | 2018-12-25 | 2019-02-26 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding oligoisomaltose |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2460303C1 (en) | Composition and method for production of oatmeal spice cakes with usage of preventive additive in arabinogalactan | |
| CN108402144B (en) | Biscuit and production method thereof | |
| CN108174900A (en) | The hypoglycemia generation value that a kind of suitable diabetic population is eaten（GI）Biscuit | |
| KR101245303B1 (en) | Composition for Manufacturing Gluten-free Rice Cookie and Manufacturing Method Thereof | |
| KR101245302B1 (en) | Composition for Manufacturing Gluten-free Rice Madeira Cake and Manufacturing Method Thereof | |
| KR100947347B1 (en) | Method for manufacturing walnut cake using barley and walnut cake thereby | |
| CN100500007C (en) | Premixed wheat flour for making steamed bread containing rich dietary fiber, and its production method | |
| CN109793034A (en) | A kind of coarse cereals moon cake and preparation method thereof | |
| CN1324987C (en) | Series health-care food contg. Chinese wolfberry and barley | |
| RU2289929C1 (en) | Method for producing of farinaceous confectioneries | |
| KR20170006641A (en) | The baked rice cake-bread and the preparation methodthereof | |
| RU2452184C1 (en) | Biscuit semi-product production method | |
| CN113040193A (en) | Cake added with functional baking syrup and preparation method thereof | |
| CN1324988C (en) | Series health-care food made from jerusalem artichoke and barley | |
| RU2337550C1 (en) | Composition for manufacturing flour confectionery for dietary nutrition | |
| CN113317342A (en) | White peach-oolong flavored dry cake formula and preparation method thereof | |
| RU2708019C1 (en) | Method for production of cooked gluten-free gingerbreads | |
| CN110651807A (en) | Dry cake and preparation method thereof | |
| US8075932B2 (en) | Fermented food and its preparation | |
| JP5080947B2 (en) | Method for producing sugar-free yeast fermentation product | |
| KR101609552B1 (en) | Method for manufacturing cake containing yacon and the cake by the method | |
| RU2803801C1 (en) | Ingredients for making flour confectionery products from whole-grain sorghum flour for dietary nutrition | |
| RU2806308C1 (en) | Method of making gluten-free cake | |
| CN108464333A (en) | A kind of sugar-free biscuit and its processing method | |
| RU2775915C1 (en) | Biscuit semi-finished product gluten-free and method for its preparation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210629 |
|
| RJ01 | Rejection of invention patent application after publication |