CN113080227A - High-nutrition flour-free sugar-free chocolate cake and making method thereof - Google Patents
High-nutrition flour-free sugar-free chocolate cake and making method thereof Download PDFInfo
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The application relates to the field of food production technology, and particularly discloses a high-nutrition flour-free and sugar-free chocolate cake and a making method thereof, wherein the high-nutrition flour-free and sugar-free chocolate cake is made of a cake blank and cream, and the cake blank is made of the following components in parts by weight: 60-80 parts of egg yolk, 60-70 parts of xylitol, 170 parts of egg white 130-containing materials, 90-110 parts of dark chocolate and 2-4 parts of protein powder; the cream is prepared from the following components in parts by weight: 320 portions of dilute cream 280-one, 40-60 portions of masca cheese and 0.1-0.5 portion of mousse cream base shaping powder. The cake product in this application has the advantage that does not contain flour and sugar and has good edible mouthfeel.
Description
Technical Field
The application relates to the field of food production technology, in particular to a high-nutrition flour-free and sugar-free chocolate cake and a making method thereof.
Background
The cake is an ancient western-style pastry and is generally made by an oven, the cake is made into a sponge-like dessert by taking eggs, white sugar and wheat flour as main raw materials and taking milk, fruit juice, milk powder, spice powder, salad oil, water, shortening and baking powder as auxiliary materials and stirring, blending and baking the auxiliary materials.
At present, ingredients such as flour and granulated sugar are generally added to commercially available cake products to provide good mouthfeel of cakes, and after the cakes containing flour and granulated sugar are eaten, the human body can ingest excessive sugar, so that chronic diseases such as hypertension, diabetes and obesity are easily caused, and therefore, it is necessary to provide a cake product which does not contain sugar and has good mouthfeel.
Disclosure of Invention
In order to obtain a cake product which does not contain sugar and has good mouthfeel, the application provides a high-nutrition flour-free and sugar-free chocolate cake and a preparation method thereof.
In a first aspect, the application provides a high-nutrition flour-free sugar-free chocolate cake, which adopts the following technical scheme: the high-nutrition flour-free and sugar-free chocolate cake is prepared from a cake blank and cream, wherein the cake blank is prepared from the following components in parts by weight: 60-80 parts of egg yolk, 60-70 parts of xylitol, 170 parts of egg white 130-containing materials, 90-110 parts of dark chocolate and 2-4 parts of protein powder;
the cream is prepared from the following components in parts by weight: 320 portions of dilute cream 280-one, 40-60 portions of masca cheese and 0.1-0.5 portion of mousse cream base shaping powder.
By adopting the technical scheme, the egg white is beaten to form a three-dimensional net structure, a large amount of gas is wrapped in the egg white, so that the volume of the cake blank is increased, and the egg white instead of flour plays a role in supporting and shaping, so that the cake blank can be shaped; meanwhile, as the cake does not contain flour, the cake product can be suitable for people with gluten allergy to eat, and the cake product has wider audience; the addition of the egg yolk and the protein powder increases the protein content of the cake embryo, and the protein powder is combined with water to reduce the water content in the egg white and make the net structure of the egg white more stable, thereby improving the structural stability of the cake embryo; the egg white is rich in protein, so that the prepared cake product has high nutritional value; the dark chocolate is added into the cake blank, so that on one hand, the chocolate plays a role in supporting and shaping after being solidified, the structure of the cake blank is more stable, and on the other hand, the cake blank has the chocolate flavor, and the flavor of the cake blank is richer; the xylitol is used as a sweetening agent, so that the cake blank has sweet taste, the cake blank has good edible mouthfeel, chronic diseases such as diabetes and the like are not easily caused, and the influence of cake products on the health of people is reduced; the addition of the cream enables the cake product to have the milk fragrance of the cream, the flavor of the cake product is improved, and the cream fragrance of the cream is strong due to the cream and the masca cheese in the cream; the mousse cream base shaping powder plays a shaping role, so that the shape of the made cake is kept not to collapse easily when cream is smeared on a cake blank, cake products with different shapes can be made according to requirements, and the made cake products are more appetizing and more popular with people.
Preferably, the components of the cake embryo further comprise 120-130 parts by weight of fermented butter.
By adopting the technical scheme, the cake embryo is added with the fermented butter, the butter also plays a role in supporting and shaping, the structural stability of the cake embryo is further improved, and meanwhile, the fermented butter enables the cake embryo to have rich milk fragrance and enriches the flavor and the taste of the cake embryo.
Preferably, the components of the cake embryo also comprise 20-40 parts of cocoa butter by weight.
By adopting the technical scheme, the addition of the cocoa butter improves the oil content of the cake embryo, enriches the nutritional value of the cake embryo, is not easy to generate greasy feeling, and simultaneously enables the cake embryo to have thick cocoa flavor.
Preferably, the components of the cake blank also comprise 3-8 parts of dried chili by weight.
By adopting the technical scheme, the cake blank has spicy taste to improve the sweet and greasy taste of the cake, so that the flavor of the cake blank is richer, and meanwhile, the capsaicin in the capsicum has certain functions of reducing cholesterol level and inhibiting tumor occurrence, so that the cake blank has certain health-care effect.
Preferably, the cream also comprises 1-3 parts of vanilla pods by weight.
By adopting the technical scheme, the vanilla pods are added into the cream, so that the cream has the fragrance of the vanilla pods, and meanwhile, the greasy feeling of the cream is neutralized, and the cream is more delicious to eat.
In a second aspect, the application provides a method for making a high-nutrition flour-free sugar-free chocolate cake, which adopts the following technical scheme:
a method for making a high-nutrition flour-free sugar-free chocolate cake comprises the following steps:
s1: making a cake blank:
a: mixing 20-40% of xylitol with egg yolk, and stirring;
b: mixing dark chocolate and fermented butter, and heating to melt;
c: heating cocoa butter to a semi-coked state, adding dried hot pepper, stir-frying to remove the spicy taste, then, sieving with a fire, adding the sieved cocoa butter into the mixture obtained in the step b, and then, uniformly mixing the mixture obtained in the step a with the cocoa butter;
d: mixing and beating the egg white, the protein powder and the residual xylitol, wherein the beating temperature is 7-13 ℃, the beating rotation speed is 280-;
e: uniformly mixing the mixture obtained in the step d and the mixture obtained in the step c, then adding the mixture into a mould for baking at the temperature of 160 ℃ of upper fire and 150 ℃ of lower fire for 40-60min, and taking out of the mould and refrigerating for storage to obtain a cake blank;
s2: preparing cream: mixing and whipping the components in the cream formula according to the proportion, wherein the whipping temperature is 3-7 ℃, the whipping rotating speed is 280-320 revolutions per minute, and the whipping time is 6-7 minutes to obtain cream;
s3: uniformly coating 80-90% of the total amount of cream on the surface of a cake blank;
s4: and (4) smearing the residual cream on the surface of the cake semi-finished product obtained in the step S3 to form a pattern, so that the high-nutrition flour-free and sugar-free chocolate cake is obtained.
By adopting the technical scheme, the cake making method is simple, clear in steps, stable in process and high in cake making and processing efficiency.
Preferably, in the step c, after the cocoa butter is mixed with the mixture in the step b, the temperature of the mixture is kept between 50 and 60 ℃ and the mixture in the step a is uniformly mixed.
By adopting the technical scheme, the components are mixed at the temperature, so that the unmelted xylitol in the egg yolk can be melted, the xylitol is uniformly dispersed, the phenomenon that the mixture is solidified into particles due to too low temperature is avoided as far as possible, the mixture is convenient to mix with other components subsequently, the mixing uniformity of the mixture is improved, and the tissue uniformity of a cake blank is improved.
Preferably, in the step e, after the cake blank is baked, the cake blank is frozen at (-20) - (-10) DEG C for 50-70 minutes.
Through adopting above-mentioned technical scheme, freeze the cake embryo at low temperature, make chocolate, butter etc. solidify in the cake embryo to play the supporting role to the cake embryo, thereby maintain the stable in shape of cake embryo.
Preferably, in the step S3, after cream is applied to the surface of the cake blank, the cake blank is frozen at (-20) - (-10) ℃ for 8-12min.
In summary, the present application has the following beneficial effects:
1. the egg white is used as the main material of the cake blank and replaces flour to play a role in supporting and shaping, so that the cake blank can be molded; simultaneously, because do not contain the flour for the cake product can be applicable to the allergic crowd of gluten and eat, and the audience of cake product is more extensive, and the while adds albumen powder and is used for improving the stability of cake embryo structure, thereby maintains the difficult collapse of shape of cake, and adopts xylitol as the sweetener, not only makes the cake embryo have sweet taste, is difficult for causing chronic diseases such as diabetes again, thereby reduces the influence of cake product to people's health.
2. In this application add the dry red pepper in the cake embryo, make the cake embryo have peppery taste to improve the sweet and greasy taste of cake, make the flavor of cake embryo abundanter, capsaicin in the hot pepper has certain cholesterol level that reduces simultaneously, and the effect that the suppression tumorigenesis, has certain health care efficiency.
3. In the method, all the components of the cake blank are mixed at a higher temperature, so that the components are mixed more uniformly and are not easy to generate particles, the tissue uniformity of the cake blank is improved, and the taste of the cake blank is finer.
Detailed Description
The present application is further described in detail with reference to the following examples, which are intended to illustrate: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer, and all the starting materials in the following examples were obtained from the ordinary commercial sources except for the specific conditions.
Examples
Example 1
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake which is made of cake blanks and cream.
Wherein the cake blank is prepared from the following components in parts by weight: 60g of egg yolk, 60g of xylitol, 130g of egg white, 90g of 66% dark chocolate and 2g of albumen powder;
the cream is prepared from the following components in parts by weight: cream 280g, masquerade cheese 40g, mousse cream base fixing powder (from richly baking limited belgium) 0.1 g.
The embodiment also provides a preparation method of the high-nutrition flour-free sugar-free chocolate cake, which comprises the following steps:
s1: making a cake blank:
a: mixing 12g xylitol and yolk and stirring uniformly;
b: heating and melting 66% dark chocolate, and uniformly mixing the mixture with the mixture obtained in the step a at the temperature of 40 ℃;
c: mixing and beating egg white, protein powder and residual xylitol, wherein the beating temperature is 7 ℃, the beating rotation speed is 280 rpm, and the beating time is 2 minutes;
d: uniformly mixing the mixture obtained in the step c and the mixture obtained in the step b, then adding the mixture into a mould for baking, wherein the baking temperature is 160 ℃ for the upper fire, 150 ℃ for the lower fire, the baking time is 40min, and after the mixture is taken out of the mould, refrigerating and storing the mixture at 0 ℃ to obtain a cake blank;
s2: preparing cream: mixing and whipping the components in the cream formula according to a ratio, wherein the whipping temperature is 3 ℃, the whipping speed is 280 r/min, and the whipping time is 6 min to obtain cream;
s3: uniformly smearing 256g of cream on the surface of the cake blank;
s4: and (4) smearing the residual cream on the surface of the cake semi-finished product obtained in the step S3 to form a pattern, so that the high-nutrition flour-free and sugar-free chocolate cake is obtained.
Example 2
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake which is made of cake blanks and cream.
Wherein the cake blank is prepared from the following components in parts by weight: 75g of yolk, 65g of xylitol, 150g of egg white, 100g of 66% dark chocolate and 3g of albumen powder;
the cream is prepared from the following components in parts by weight: cream 300g, masquerade cheese 50g, mousse cream base setting powder (from richly baking limited belgium) 0.3 g.
The embodiment also provides a preparation method of the high-nutrition flour-free sugar-free chocolate cake, which comprises the following steps:
s1: making a cake blank:
a: mixing 20g xylitol and yolk, and stirring;
b: heating and melting 66% dark chocolate, and uniformly mixing the mixture with the mixture obtained in the step a at the temperature of 40 ℃;
c: mixing and beating egg white, protein powder and residual xylitol, wherein the beating temperature is 10 ℃, the beating rotation speed is 300 r/min, and the beating time is 2.5 min;
d: uniformly mixing the mixture obtained in the step c and the mixture obtained in the step b, then adding the mixture into a mould for baking at the temperature of 160 ℃ of upper fire and 150 ℃ of lower fire for 50min, and taking the mixture out of the mould for cold storage at 0 ℃ to obtain a cake blank;
s2: preparing cream: mixing and whipping the components in the cream formula according to a proportion, wherein the whipping temperature is 5 ℃, the whipping speed is 300 r/min, and the whipping time is 6.5 min to obtain cream;
s3: uniformly coating 300g of cream on the surface of a cake blank;
s4: and (4) smearing the residual cream on the surface of the cake semi-finished product obtained in the step S3 to form a pattern, so that the high-nutrition flour-free and sugar-free chocolate cake is obtained.
Example 3
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake which is made of cake blanks and cream.
Wherein the cake blank is prepared from the following components in parts by weight: 80g of egg yolk, 70g of xylitol, 170g of egg white, 110g of 66% dark chocolate and 4g of albumen powder;
the cream is prepared from the following components in parts by weight: cream 330g, masca cheese 60g, mousse cream base fixing powder (from richly baking limited belgium) 0.5 g.
The embodiment also provides a preparation method of the high-nutrition flour-free sugar-free chocolate cake, which comprises the following steps:
s1: making a cake blank:
a: mixing 28g xylitol and yolk, and stirring;
b: heating and melting 66% dark chocolate, and uniformly mixing the mixture with the mixture obtained in the step a at the temperature of 40 ℃;
c: mixing and beating egg white, protein powder and residual xylitol, wherein the beating temperature is 13 ℃, the beating rotation speed is 320 r/min, and the beating time is 3 min;
d: uniformly mixing the mixture obtained in the step c and the mixture obtained in the step b, then adding the mixture into a mould for baking at the temperature of 160 ℃ of upper fire and 150 ℃ of lower fire for 60min, and taking the mixture out of the mould for cold storage at 0 ℃ to obtain a cake blank;
s2: preparing cream: mixing and whipping the components in the cream formula according to a proportion, wherein the whipping temperature is 7 ℃, the whipping speed is 320 r/min, and the whipping time is 7 min to obtain cream;
s3: taking 351g of cream and uniformly coating the cream on the surface of a cake blank;
s4: and (4) smearing the residual cream on the surface of the cake semi-finished product obtained in the step S3 to form a pattern, so that the high-nutrition flour-free and sugar-free chocolate cake is obtained.
Example 4
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake, and the difference between the embodiment and the embodiment 2 is as follows: the components of the cake embryo also comprise 120g of fermented butter.
The present embodiment also provides a method for making the high-nutrition flour-free sugar-free chocolate cake, and the method in the present embodiment is different from that in embodiment 2 in that:
in the step b: mixing the fermented butter and 66% dark chocolate, heating to melt, and keeping the temperature at 40 deg.C to mix with the mixture of step a.
Example 5
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake, and the difference between the embodiment and the embodiment 2 is as follows: the components of the cake embryo also include 125g of fermented butter.
The present embodiment also provides a method for making the high-nutrition flour-free sugar-free chocolate cake, and the method in the present embodiment is different from that in embodiment 2 in that:
in the step b: mixing the fermented butter and 66% dark chocolate, heating to melt, and keeping the temperature at 40 deg.C to mix with the mixture of step a.
Example 6
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake, and the difference between the embodiment and the embodiment 2 is as follows: the components of the cake embryo also comprise 130g of fermented butter.
The present embodiment also provides a method for making the high-nutrition flour-free sugar-free chocolate cake, and the method in the present embodiment is different from that in embodiment 2 in that:
in the step b: mixing the fermented butter and 66% dark chocolate, heating to melt, and keeping the temperature at 40 deg.C to mix with the mixture of step a.
Example 7
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake, and the embodiment is different from the embodiment 5 in that: the cake embryo also contains 20g of cocoa butter.
The present embodiment also provides a method for making the high-nutrition flour-free sugar-free chocolate cake, and the method in the present embodiment is different from that in embodiment 5 in that:
in the step b: mixing fermented butter, cacao butter and 66% dark chocolate, heating to melt, and keeping at 40 deg.C to mix with the mixture of step a.
Example 8
The present example discloses a high nutritional flour-free sugar-free chocolate cake, which is different from example 25 in that: the cake embryo also contains 30g of cocoa butter.
The present embodiment also provides a method for making the high-nutrition flour-free sugar-free chocolate cake, and the method in the present embodiment is different from that in embodiment 5 in that:
in the step b: mixing fermented butter, cacao butter and 66% dark chocolate, heating to melt, and keeping at 40 deg.C to mix with the mixture of step a.
Example 9
The present example discloses a high nutritional flour-free sugar-free chocolate cake, which is different from example 25 in that: the cake embryo also contains 40g of cocoa butter.
The present embodiment also provides a method for making the high-nutrition flour-free sugar-free chocolate cake, and the method in the present embodiment is different from that in embodiment 5 in that:
in the step b: mixing fermented butter, cacao butter and 66% dark chocolate, heating to melt, and keeping at 40 deg.C to mix with the mixture of step a.
Example 10
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake, and the difference between the embodiment and the embodiment 8 is as follows: the cake embryo also comprises 3g of dried pepper.
The present embodiment also provides a method for making the high-nutrition flour-free sugar-free chocolate cake, and the method in the present embodiment is different from that in embodiment 8 in that:
in the step b: mixing the fermented butter and 66% dark chocolate, heating and melting; heating cocoa butter to a semi-coked state (heating the cocoa butter until the cocoa butter is completely melted, and continuously heating until a little brown scorch appears at the bottom of a pot, stopping heating), adding dried chili into the cocoa butter, stir-frying to obtain a spicy taste, then sieving with a fire, adding the sieved cocoa butter into a mixture of fermented butter and 66% dark chocolate, and then keeping the temperature at 40 ℃ to be uniformly mixed with the mixture obtained in the step a.
Example 11
The present example discloses a high nutritional flour-free sugar-free chocolate cake, which is different from example 28 in that: the cake embryo also contains 5g of dried Capsici fructus.
The present embodiment also provides a method for making the high-nutrition flour-free sugar-free chocolate cake, and the method in the present embodiment is different from that in embodiment 8 in that:
in the step b: mixing the fermented butter and 66% dark chocolate, heating and melting; heating cocoa butter to a semi-coked state, adding dried hot pepper into the cocoa butter, stir-frying to remove the spicy taste, then sieving with a fire, adding the sieved cocoa butter into a mixture of fermented butter and 66% dark chocolate, and then keeping the temperature at 40 ℃ to be uniformly mixed with the mixture obtained in the step a.
Example 12
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake, and the difference between the embodiment and the embodiment 8 is as follows: the cake embryo also comprises 8g of dried chili.
The present embodiment also provides a method for making the high-nutrition flour-free sugar-free chocolate cake, and the method in the present embodiment is different from that in embodiment 8 in that:
in the step b: mixing the fermented butter and 66% dark chocolate, heating and melting; heating cocoa butter to a semi-coked state, adding dried hot pepper into the cocoa butter, stir-frying to remove the spicy taste, then sieving with a fire, adding the sieved cocoa butter into a mixture of fermented butter and 66% dark chocolate, and then keeping the temperature at 40 ℃ to be uniformly mixed with the mixture obtained in the step a.
Example 13
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake, and the difference between the embodiment and the embodiment 11 is as follows: the cream also comprises 1g vanilla pod.
Example 14
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake, and the difference between the embodiment and the embodiment 11 is as follows: the cream also comprises 2g vanilla pods.
Example 15
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake, and the difference between the embodiment and the embodiment 11 is as follows: the cream also included 3g vanilla pods.
Example 16
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake and a making method thereof, and the embodiment is different from the embodiment 14 in that: in step b, cocoa butter is mixed with fermented butter and 66% dark chocolate, and the mixture of step a is mixed uniformly while keeping the temperature at 50 ℃.
Example 17
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake and a making method thereof, and the embodiment is different from the embodiment 14 in that: in step b, cocoa butter is mixed with fermented butter and 66% dark chocolate, and the mixture of step a is mixed uniformly while maintaining the temperature at 55 ℃.
Example 18
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake and a making method thereof, and the embodiment is different from the embodiment 14 in that: in step b, cocoa butter is mixed with fermented butter and 66% dark chocolate, and the mixture of step a is mixed uniformly while maintaining the temperature at 60 ℃.
Example 19
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake and a manufacturing method thereof, and the embodiment is different from the embodiment 17 in that: in step d, after the cake embryo is baked, the cake embryo is frozen for 50 minutes at the temperature of minus 20 ℃.
Example 20
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake and a manufacturing method thereof, and the embodiment is different from the embodiment 17 in that: in step d, after the cake blank is baked, the cake blank is frozen for 60 minutes at the temperature of minus 15 ℃.
Example 21
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake and a manufacturing method thereof, and the embodiment is different from the embodiment 17 in that: in step d, after the cake blank is baked, the cake blank is frozen at-10 ℃ for 70 minutes.
Example 22
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake and a manufacturing method thereof, and the embodiment is different from the embodiment 20 in that: in step S3, the cake blank is frozen at-20 deg.C for 8min after being coated with butter.
Example 23
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake and a manufacturing method thereof, and the embodiment is different from the embodiment 20 in that: in step S3, the cake blank is frozen at-15 deg.C for 10min after being coated with butter.
Example 24
The embodiment discloses a high-nutrition flour-free sugar-free chocolate cake and a manufacturing method thereof, and the embodiment is different from the embodiment 20 in that: in step S3, the cake blank is frozen at-10 deg.C for 12min after being coated with butter.
Comparative example
Comparative example 1
Commercial flour-containing sugar-containing chocolate cakes were selected for this example.
Comparative example 2
This example differs from example 2 in that: protein powder is not included in the components of the cake embryo.
Comparative example 3
This example differs from example 2 in that: the weight of protein powder in the components of the cake embryo is 1 g.
Comparative example 4
This example differs from example 2 in that: the weight of protein powder in the components of the cake embryo is 5 g.
Comparative example 5
This example differs from example 2 in that: the weight of egg white in the components of the cake embryo is 100 g.
Comparative example 6
This example differs from example 2 in that: the weight of egg white in the components of the cake embryo is 200 g.
Performance test
The cake products prepared in examples 1 to 24 and comparative examples 1 to 6 were subjected to sensory evaluation, and 10 volunteers aged 20 to 50 years old and having normal taste, vision and smell were randomly selected to constitute an evaluation group for sensory evaluation.
1. All volunteers scored the cake embryos of examples 1-24 and comparative examples 1-6 with the evaluation criteria as in table 1, the scores averaged, and the experimental results recorded as in table 2;
2. the cake products of examples 1-24 and comparative examples 1-6 were scored by all volunteers with the scoring criteria shown in table 1, the scores were averaged, and the results of the experiment were recorded as shown in table 2.
TABLE 1 sensory evaluation criteria
TABLE 2 results table
As can be seen by combining the comparative example 1 and the example 2 and combining the table 1, the cake blank and the commercial cake product both have higher sweetness due to the adoption of the xylitol as the sweetener, and have better eating mouthfeel on sweetness, and the cake product has better overall mouthfeel, so that the adoption of the xylitol as the sweetener has less influence on the eating mouthfeel of the cake, and the xylitol as the sweetener does not easily cause diseases such as diabetes and the like, and has less influence on the health of people;
by combining the examples 1-3 and the comparative example 2 and combining the table 1, the appearance, the taste and the internal tissue form of the cake embryo can be effectively improved by adding the protein powder into the cake embryo, the scores of all factors are superior to those of the cake products sold in the market, and the overall taste of the cake products is also good;
when the numerical ranges of the examples 1 to 3 and the comparative examples 3 to 4 are combined and table 1 is combined, the cake embryo has good appearance, mouthfeel and internal tissue morphology, and when the addition amount of the protein powder in the cake embryo is too low or too high, the appearance, mouthfeel and internal tissue morphology of the cake embryo are deteriorated, so that when the addition amount of the protein powder in the cake embryo is within the numerical ranges of the examples 1 to 3, the edible mouthfeel of the cake product is better;
when the addition amount of the egg white is within the numerical range of the examples 1 to 3, the appearance, the mouthfeel and the internal tissue shape of the cake embryo are excellent, and the overall mouthfeel of the cake product is good, and when the addition amount of the egg white is too low or too high, the appearance, the mouthfeel and the internal tissue shape of the cake embryo are poor, so that when the addition amount of the egg white is within the numerical range of the examples 1 to 3, the edible mouthfeel of the cake product is better;
as can be seen by combining examples 16 to 18 and examples 10 to 12 with table 1, mixing egg yolk, xylitol, egg white, chocolate, butter and cocoa butter in cake embryos at 50 to 60 ℃ can effectively improve the tissue homogeneity of the cake embryos and improve the edible mouthfeel of the cake embryos;
as can be seen from table 1, the cake made by the scheme in example 23 has the highest scoring data, and therefore, the scheme in example 23 is the best scheme of the present application.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (9)
1. A high-nutrition flour-free sugar-free chocolate cake is characterized in that: the cake blank is made of a cake blank and cream, wherein the cake blank is made of the following components in parts by weight: 60-80 parts of egg yolk, 60-70 parts of xylitol, 170 parts of egg white 130-containing materials, 90-110 parts of dark chocolate and 2-4 parts of protein powder;
the cream is prepared from the following components in parts by weight: 320 portions of dilute cream 280-one, 40-60 portions of masca cheese and 0.1-0.5 portion of mousse cream base shaping powder.
2. The high nutrition flour-free sugar-free chocolate cake according to claim 1, wherein: the components of the cake embryo also comprise 130 parts of fermented butter by weight portion of 120-130 parts.
3. The high nutrition flour-free sugar-free chocolate cake according to claim 2, wherein: the components of the cake embryo also comprise 20-40 parts of cocoa butter by weight.
4. The high nutrition flour-free sugar-free chocolate cake according to claim 3, wherein: the components of the cake blank also comprise 3-8 parts of dried hot pepper by weight.
5. The high nutrition flour-free sugar-free chocolate cake according to claim 4, wherein: the cream also comprises 1-3 parts of vanilla pods by weight.
6. A method for making a high-nutrition flour-free sugar-free chocolate cake is characterized by comprising the following steps: the method comprises the following steps:
s1: making a cake blank:
a: mixing 20-40% of xylitol with egg yolk, and stirring;
b: mixing dark chocolate and fermented butter, and heating to melt;
c: heating cocoa butter to a semi-coked state, adding dried hot pepper, stir-frying to remove the spicy taste, then, sieving with a fire, adding the sieved cocoa butter into the mixture obtained in the step b, and then, uniformly mixing the mixture obtained in the step a with the cocoa butter;
d: mixing and beating the egg white, the protein powder and the residual xylitol, wherein the beating temperature is 7-13 ℃, the beating rotation speed is 280-;
e: uniformly mixing the mixture obtained in the step d and the mixture obtained in the step c, then adding the mixture into a mould for baking at the temperature of 160 ℃ of upper fire and 150 ℃ of lower fire for 40-60min, and taking out of the mould and refrigerating for storage to obtain a cake blank;
s2: preparing cream: mixing and whipping the components in the cream formula according to the proportion, wherein the whipping temperature is 3-7 ℃, the whipping rotating speed is 280-320 revolutions per minute, and the whipping time is 6-7 minutes to obtain cream;
s3: uniformly coating 80-90% of the total amount of cream on the surface of a cake blank;
s4: and (4) smearing the residual cream on the surface of the cake semi-finished product obtained in the step S3 to form a pattern, so that the high-nutrition flour-free and sugar-free chocolate cake is obtained.
7. The method of making a high nutrient flour-free sugar-free chocolate cake according to claim 6, wherein: in the step c, after the cocoa butter is mixed with the mixture in the step b, the temperature of the mixture is kept between 50 and 60 ℃ and the mixture in the step a is uniformly mixed.
8. The method of making a high nutrient flour-free sugar-free chocolate cake according to claim 6, wherein: and e, after the cake blank is baked, freezing the cake blank at (-20) - (-10) DEG C for 50-70 minutes.
9. The method of making a high nutrient flour-free sugar-free chocolate cake according to claim 6, wherein: in the step S3, after cream is coated on the surface of the cake blank, the cake blank is frozen at (-20) - (-10) DEG C for 8-12min.
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