CN113040194A - A crisp cake containing rhizoma Amorphophalli powder and its preparation method - Google Patents
A crisp cake containing rhizoma Amorphophalli powder and its preparation method Download PDFInfo
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- CN113040194A CN113040194A CN202110463344.6A CN202110463344A CN113040194A CN 113040194 A CN113040194 A CN 113040194A CN 202110463344 A CN202110463344 A CN 202110463344A CN 113040194 A CN113040194 A CN 113040194A
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
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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
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
The invention provides a konjak crisp cake containing konjak powder, which comprises the following raw materials in parts by weight: 800-1100 parts of egg white liquid, 300-550 parts of milk, 300-550 parts of maltitol, 300-550 parts of konjac flour, 300-550 parts of whey protein, 400-600 parts of soybean protein isolate, 100-300 parts of skim milk powder, 5-20 parts of soda powder and 30-60 parts of SP cake oil. The konjak crisp cake containing the konjak flour completely replaces wheat flour in the crisp cake by the konjak flour rich in konjak glucomannan for the first time, so that the rheological property and the baking property of a konjak crisp cake green body are greatly improved, the production process problem of the konjak flour caused by super-strong water absorption capacity is solved, the obtained green body is easy to operate, and the finished konjak crisp cake is crisp and delicious.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a konjak crisp cake containing konjak powder and a preparation method thereof.
Background
With the improvement of living standard of people, more and more consumers pay more attention to balanced diet of health and nutrition. The konjak is a natural health food rich in high fiber and low in calorie, the main component of the konjak is glucomannan which is used as soluble dietary fiber, the soluble dietary fiber is not absorbed in vivo, does not contain calorie and has satiety, and the food prepared by taking konjak fine powder as a main raw material or an auxiliary material has four characteristics: reducing weight, lowering blood sugar, reducing blood cholesterol, loosening bowel to relieve constipation, and can be used as intestinal prebiotics.
Although konjak has many benefits for human health, the high content of konjac glucomannan in konjak can cause great change of characteristics in dough products, and konjac glucomannan can compete with starch for water absorption, thereby causing deterioration of dough quality, causing great change of rheological characteristics and baking characteristics of the dough, and affecting the quality of finished products. The protein of konjac glucomannan in the system can also be changed, so that the emulsification characteristics of the protein and the formation of protein disulfide bonds are influenced, and the emulsification characteristics of the dough are influenced, so that the development of konjac dough products by adopting a proper process becomes a hot spot of current research and development.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the konjak crisp cake containing the konjak powder and the preparation method thereof, the prepared konjak crisp cake is crisp and delicious, has high protein and lower energy, and the konjak powder is beneficial to improving the human health. The technical scheme adopted by the invention is as follows:
a konjak cracker comprising konjak flour, wherein: the konjak crisp cake is prepared from the following raw materials in parts by weight:
800-1100 parts of egg white liquid, 300-550 parts of milk, 300-550 parts of maltitol, 300-550 parts of konjac flour, 300-550 parts of whey protein, 400-600 parts of soybean protein isolate, 100-300 parts of skim milk powder, 5-20 parts of soda powder and 30-60 parts of SP cake oil.
Preferably, the konjac cracker containing konjac flour comprises: the konjak crisp cake is prepared from the following raw materials in parts by weight: 900 parts of egg white, 400 parts of milk, 400 parts of maltitol, 400 parts of konjac flour, 350 parts of whey protein, 500 parts of soybean protein isolate, 200 parts of skim milk powder, 5 parts of soda powder and 45 parts of SP cake oil.
Preferably, the konjac cracker containing konjac flour comprises: the konjak crisp cake is prepared from the following raw materials in parts by weight: 1000 parts of egg white liquid, 450 parts of milk, 450 parts of maltitol, 500 parts of konjac flour, 450 parts of whey protein, 550 parts of soybean protein isolate, 250 parts of skim milk powder, 10 parts of soda powder and 50 parts of SP cake oil.
A method for preparing konjak crisp cake containing konjak flour comprises: the method comprises the following steps:
s1, placing egg white liquid, milk and maltitol into a clean stirring barrel, and starting mixed liquid by adopting a stirrer or a starter to obtain an egg white starting material;
s2, adding konjac flour, whey protein, soy protein isolate, skimmed milk powder, SP cake oil and soda powder into the egg white leavening, and uniformly stirring the mixture by using a stirrer to obtain konjac biscuit batter A;
s3, stirring and expanding the konjak crisp cake batter A through a stirrer to obtain konjak crisp cake batter B;
s4, injecting the konjak crisp cake batter B onto baking paper in a grouting mode to obtain konjak crisp cake green bodies, wherein each konjak crisp cake green body is controlled within the range of 13-18 g;
s5, placing the separated konjak crisp cake green bodies into an oven which is preheated to 190-230 ℃ for baking for 25-40 min, then scooping up the basically-shaped products to prevent the products from being adhered to the die, continuing baking for 25-40 min, and baking until the dry weight is 6-10 g to obtain small konjak crisp cakes;
and S6, packaging the small konjak crisp cakes to obtain the product.
Preferably, the method for preparing the konjak crisp cake containing the konjak flour comprises the following steps: in the step S1, the rotation speed of the stirrer is 150-450 rpm, the stirring time is 4-8 min, and the specific gravity range of the egg white leavening is 0.35-0.45 g/mL.
Preferably, the method for preparing the konjak crisp cake containing the konjak flour comprises the following steps: and in the step S2, the rotating speed of the stirrer is 30-120 rpm, and the stirring time is 2-4 min.
Preferably, the method for preparing the konjak crisp cake containing the konjak flour comprises the following steps: and in the step S3, the rotating speed of the stirrer is 150-450 rpm, the stirring time is 3-7 min, and the batter specific gravity of the konjac cracker batter B is within the range of 0.45-0.65 g/mL.
The invention has the advantages that: according to the konjak crisp cake containing the konjak flour, the konjak flour rich in konjak glucomannan is adopted for the first time to completely replace wheat flour in the crisp cake, so that the rheological property and the baking property of a konjak crisp cake green body are greatly improved, the production process problem caused by the super-strong water absorption capacity of the konjak flour is solved, the obtained green body is easy to operate, and the finished konjak crisp cake is crisp and delicious; the method for making the konjak crisp cake solves the process difficulty that the konjak powder and other protein powder completely replace wheat flour, and the obtained finished konjak crisp cake has low heat, high protein content, delicious taste and contribution to improving the health of human bodies.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Example 1
A konjak cracker comprising konjak flour, wherein: the konjak crisp cake comprises the following raw materials in parts by weight:
800 parts of egg white liquid, 300 parts of milk, 300 parts of maltitol, 300 parts of konjac flour, 300 parts of whey protein, 400 parts of soybean protein isolate, 100 parts of skim milk powder, 5 parts of soda powder and 30 parts of SP cake oil.
A method for preparing konjak crisp cake containing konjak flour comprises: the method comprises the following steps:
s1, placing the egg white liquid, milk and maltitol into a clean stirring barrel, and initiating mixed liquid by adopting a stirrer or an initiator, wherein the rotating speed of the stirrer is 150 rpm, the stirring time is 8min, and the specific gravity of an egg white initiating substance is 0.35 g/mL to obtain the egg white initiating substance;
s2, adding konjac flour, whey protein, soybean protein isolate, skimmed milk powder, SP cake oil and soda powder into the egg white leavening, and uniformly stirring the mixture by a stirrer at the rotating speed of 30 rpm for 4min to obtain konjac cookie batter A;
s3, stirring and starting the konjak crisp cake batter A by a stirrer, wherein the rotating speed of the stirrer is 150 rpm, the stirring time is 7 min, and the batter specific gravity of the konjak crisp cake batter B is 0.45 g/mL to obtain konjak crisp cake batter B;
s4, injecting the konjak crisp cake batter B onto baking paper in a grouting mode to obtain konjak crisp cake green bodies, wherein each konjak crisp cake green body is controlled within the range of 13 +/-0.5 g;
s5, putting the separated konjak crisp cake green bodies into an oven preheated to 190 ℃ for baking for 40 min, scooping up the basically-shaped product to prevent the product from being adhered to the die, continuing baking for 40 min, and baking until the dry weight reaches 6g to obtain small konjak crisp cakes;
and S6, packaging the small konjak crisp cakes to obtain the product.
Example 2
A konjak cracker comprising konjak flour, wherein: the konjak crisp cake is prepared from the following raw materials in parts by weight:
900 parts of egg white, 400 parts of milk, 400 parts of maltitol, 400 parts of konjac flour, 350 parts of whey protein, 500 parts of soybean protein isolate, 200 parts of skim milk powder, 5 parts of soda powder and 45 parts of SP cake oil.
A method for preparing konjak crisp cake containing konjak flour comprises: the method comprises the following steps:
s1, putting the egg white liquid, milk and maltitol into a clean stirring barrel, and initiating mixed liquid by adopting a stirrer or an initiating machine, wherein the rotating speed of the stirrer is 200 rpm, the stirring time is 5min, and the specific gravity of an egg white initiating substance is 0.41 g/mL to obtain the egg white initiating substance;
s2, adding konjac flour, whey protein, soybean protein isolate, skimmed milk powder, SP cake oil and soda powder into the egg white leavening, and uniformly stirring the mixture by a stirrer at the rotating speed of 60 rpm for 2min to obtain konjac cookie batter A;
s3, stirring and starting the konjak crisp cake batter A by a stirrer, wherein the rotating speed of the stirrer is 240 rpm, the stirring time is 6min, and the batter specific gravity of the konjak crisp cake batter B is 0.55 g/mL to obtain konjak crisp cake batter B;
s4, injecting the konjak crisp cake batter B onto baking paper in a grouting mode to obtain konjak crisp cake green bodies, wherein each konjak crisp cake green body is controlled within the range of 15 +/-0.5 g;
s5, placing the separated konjak crisp cake green bodies into an oven which is preheated to 200 ℃ for baking for 30 min, then scooping up the basically-shaped products to prevent the products from being adhered to the die, continuing baking for 30 min, and baking until the dry weight reaches 8 g to obtain small konjak crisp cakes;
and S6, packaging the small konjak crisp cakes to obtain the product.
Example 3
A konjak cracker comprising konjak flour, wherein: the konjak crisp cake is prepared from the following raw materials in parts by weight: 1000 parts of egg white liquid, 450 parts of milk, 450 parts of maltitol, 500 parts of konjac flour, 450 parts of whey protein, 550 parts of soybean protein isolate, 250 parts of skim milk powder, 10 parts of soda powder and 50 parts of SP cake oil.
A method for preparing konjak crisp cake containing konjak flour comprises: the method comprises the following steps:
s1, placing the egg white liquid, milk and maltitol into a clean stirring barrel, and initiating mixed liquid by adopting a stirrer or an initiator, wherein the rotating speed of the stirrer is 250 rpm, the stirring time is 6min, and the specific gravity of an egg white initiating substance is 0.40 g/mL to obtain the egg white initiating substance;
s2, adding konjac flour, whey protein, soybean protein isolate, skimmed milk powder, SP cake oil and soda powder into the egg white leavening, and uniformly stirring the mixture by a stirrer at the rotating speed of 100 rpm for 3min to obtain konjac cookie batter A;
s3, stirring and starting the konjak crisp cake batter A by a stirrer, wherein the rotating speed of the stirrer is 250 rpm, the stirring time is 5min, and the batter specific gravity of the konjak crisp cake batter B is 0.55 g/mL to obtain konjak crisp cake batter B;
s4, injecting the konjak crisp cake batter B onto baking paper in a grouting mode to obtain konjak crisp cake green bodies, wherein each konjak crisp cake green body is controlled within the range of 16 +/-0.5 g;
s5, putting the separated konjak crisp cake green bodies into an oven preheated to 210 ℃ for baking for 30 min, scooping up the basically-shaped product to prevent the product from being adhered to the die, continuing baking for 35min, and baking until the dry weight reaches 7 g to obtain small konjak crisp cakes;
and S6, packaging the small konjak crisp cakes to obtain the product.
Example 4
A konjak cracker comprising konjak flour, wherein: the konjak crisp cake comprises the following raw materials in parts by weight:
1100 parts of egg white, 550 parts of milk, 550 parts of maltitol, 550 parts of konjac flour, 550 parts of whey protein, 600 parts of soybean protein isolate, 300 parts of skim milk powder, 20 parts of soda powder and 60 parts of SP cake oil.
A method for preparing konjak crisp cake containing konjak flour comprises: the method comprises the following steps:
s1, placing the egg white liquid, milk and maltitol into a clean stirring barrel, and initiating mixed liquid by adopting a stirrer or an initiator, wherein the rotating speed of the stirrer is 450rpm, the stirring time is 4min, and the specific gravity of an egg white initiating substance is 0.45 g/mL to obtain the egg white initiating substance;
s2, adding konjac flour, whey protein, soybean protein isolate, skimmed milk powder, SP cake oil and soda powder into the egg white leavening, and uniformly stirring the mixture by a stirrer at the rotating speed of 120 rpm for 2min to obtain konjac cookie batter A;
s3, stirring and starting the konjak crisp cake batter A by a stirrer, wherein the rotating speed of the stirrer is 450rpm, the stirring time is 3min, and the batter specific gravity of the konjak crisp cake batter B is 0.65 g/mL to obtain konjak crisp cake batter B;
s4, injecting the konjak crisp cake batter B onto baking paper in a grouting mode to obtain konjak crisp cake green bodies, wherein each konjak crisp cake green body is controlled within the range of 18 +/-0.5 g;
s5, placing the separated konjak crisp cake green bodies into an oven preheated to 230 ℃ for baking for 25 min, shoveling the basically-shaped products to prevent the products from being adhered to the die, continuing baking for 25 min, and baking until the dry weight reaches 10 g to obtain small konjak crisp cakes;
and S6, packaging the small konjak crisp cakes to obtain the product.
The konjak crisp cake containing the konjak flour provided by the invention adopts the konjak flour rich in konjak glucomannan to completely replace wheat flour in the crisp cake for the first time, so that the rheological property and the baking property of a konjak crisp cake green body are greatly improved, the production process problem of the konjak flour caused by super-strong water absorption capacity is solved, the obtained green body is easy to operate, and the finished konjak crisp cake is crisp and delicious; the method for making the konjak crisp cake solves the process difficulty that the konjak powder and other protein powder completely replace wheat flour, and the obtained finished konjak crisp cake has low heat, high protein content, delicious taste and contribution to improving the health of human bodies.
Finally, it should be noted that the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to examples, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (7)
1. A konjak crisp cake containing konjak flour is characterized in that: the konjak crisp cake is prepared from the following raw materials in parts by weight:
800-1100 parts of egg white liquid, 300-550 parts of milk, 300-550 parts of maltitol, 300-550 parts of konjac flour, 300-550 parts of whey protein, 400-600 parts of soybean protein isolate, 100-300 parts of skim milk powder, 5-20 parts of soda powder and 30-60 parts of SP cake oil.
2. The konjac cracker containing konjac flour according to claim 1, wherein: the konjak crisp cake is prepared from the following raw materials in parts by weight: 900 parts of egg white, 400 parts of milk, 400 parts of maltitol, 400 parts of konjac flour, 350 parts of whey protein, 500 parts of soybean protein isolate, 200 parts of skim milk powder, 5 parts of soda powder and 45 parts of SP cake oil.
3. The konjac cracker containing konjac flour according to claim 1, wherein: the konjak crisp cake is prepared from the following raw materials in parts by weight: 1000 parts of egg white liquid, 450 parts of milk, 450 parts of maltitol, 500 parts of konjac flour, 450 parts of whey protein, 550 parts of soybean protein isolate, 250 parts of skim milk powder, 10 parts of soda powder and 50 parts of SP cake oil.
4. A method for making konjak crisp cake containing konjak flour is characterized in that: the method comprises the following steps:
s1, placing egg white liquid, milk and maltitol into a clean stirring barrel, and starting mixed liquid by adopting a stirrer or a starter to obtain an egg white starting material;
s2, adding konjac flour, whey protein, soy protein isolate, skimmed milk powder, SP cake oil and soda powder into the egg white leavening, and uniformly stirring the mixture by using a stirrer to obtain konjac biscuit batter A;
s3, stirring and expanding the konjak crisp cake batter A through a stirrer to obtain konjak crisp cake batter B;
s4, injecting the konjak crisp cake batter B onto baking paper in a grouting mode to obtain konjak crisp cake green bodies, wherein each konjak crisp cake green body is controlled within the range of 13-18 g;
s5, placing the separated konjak crisp cake green bodies into an oven which is preheated to 190-230 ℃ for baking for 25-40 min, then scooping up the basically-shaped products to prevent the products from being adhered to the die, continuing baking for 25-40 min, and baking until the dry weight is 6-10 g to obtain small konjak crisp cakes;
and S6, packaging the small konjak crisp cakes to obtain the product.
5. The method for producing konjak crisp cake containing konjak flour according to claim 4, wherein: in the step S1, the rotation speed of the stirrer is 150-450 rpm, the stirring time is 4-8 min, and the specific gravity range of the egg white leavening is 0.35-0.45 g/mL.
6. The method for producing konjak crisp cake containing konjak flour according to claim 4, wherein: and in the step S2, the rotating speed of the stirrer is 30-120 rpm, and the stirring time is 2-4 min.
7. The method for producing konjak crisp cake containing konjak flour according to claim 4, wherein: and in the step S3, the rotating speed of the stirrer is 150-450 rpm, the stirring time is 3-7 min, and the batter specific gravity of the konjac cracker batter B is within the range of 0.45-0.65 g/mL.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732039A (en) * | 2021-12-31 | 2022-07-12 | 张家港福吉佳食品股份有限公司 | High-fiber low-sugar cake containing konjac flour and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720037A (en) * | 2017-02-15 | 2017-05-31 | 安康市农业科学研究所 | A kind of konjaku biscuit and preparation method thereof |
| CN107581222A (en) * | 2017-11-03 | 2018-01-16 | 耿立开 | A kind of konjaku cake and preparation method thereof |
| CN111887275A (en) * | 2020-08-05 | 2020-11-06 | 重庆西大魔芋生物科技有限公司 | Konjak protein crisp with functions of losing weight and benefiting intestines to produce ketone and preparation method thereof |
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2021
- 2021-04-28 CN CN202110463344.6A patent/CN113040194A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720037A (en) * | 2017-02-15 | 2017-05-31 | 安康市农业科学研究所 | A kind of konjaku biscuit and preparation method thereof |
| CN107581222A (en) * | 2017-11-03 | 2018-01-16 | 耿立开 | A kind of konjaku cake and preparation method thereof |
| CN111887275A (en) * | 2020-08-05 | 2020-11-06 | 重庆西大魔芋生物科技有限公司 | Konjak protein crisp with functions of losing weight and benefiting intestines to produce ketone and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732039A (en) * | 2021-12-31 | 2022-07-12 | 张家港福吉佳食品股份有限公司 | High-fiber low-sugar cake containing konjac flour and making method thereof |
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