CN113317342A - White peach-oolong flavored dry cake formula and preparation method thereof - Google Patents
White peach-oolong flavored dry cake formula and preparation method thereof Download PDFInfo
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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
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
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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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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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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- 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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
Abstract
The method proves that the formula of the white peach-oolong flavored dry cake and the preparation method thereof are disclosed, and the formula is characterized in that: the wheat flour is 8.36-8.80 wt%, the black whole wheat flour is 1.46-2.20 wt%, the buckwheat flour is 3.34-3.52 wt%, the konjac refined flour is 0.31-0.37 wt%, the edible salt is 0.03-0.04 wt%, the white peach oolong tea powder is 0.41-0.44 wt%, the baking powder is 0.10-0.22 wt%, the citric acid is 0.04-0.09 wt%, the salad oil is 2.70-3.01 wt%, the tata powder is 0.06-0.08 wt%, the eggs are 41.06-41.86 wt%, the milk is 9.41-9.53 wt%, the fructo-oligosaccharide is 13.20-14.63 wt%, the galacto-oligosaccharide is 3.14-3.67 wt%, the psicose is 6.27-7.33 wt%, the white cocoa butter is 6.60-7.32 wt%, the soybean lecithin is 0.15-0.21 wt%, and the gamma-aminobutyric acid is 0.03-0.04 wt%. The dietary fiber of the invention has rich content and simple preparation process, and can be produced in large scale.
Description
Technical Field
The invention relates to the technical field of processing of baked products, and particularly relates to a white peach-oolong flavored dry cake formula and a preparation method thereof.
Background
The cake is one of the favorite wheaten foods, and is more and more favored by consumers due to rich nutrition, so the cake becomes the daily leisure food of people. The dry cake is a snack rapidly developed in recent years in cake products, and is well received by consumers due to the characteristics of being crisp, tasty and convenient to eat. However, the common dry cake products on the market at present have single nutrient content, simple taste and unobvious product efficacy. Recently, people have gradually shifted their attention to the taste and nutritional value of cakes, and ordinary sucrose-added cakes have been difficult to meet the demand of modern young consumers for "sugar-free products".
Health anxiety is a ubiquitous problem in today's society. The whole wheat flour, the buckwheat flour and the konjac powder are partially used for replacing wheat flour for cakes, so that the content of dietary fiber is increased, the swelling rate of the whole wheat flour, the buckwheat flour and the konjac powder in a human body is improved, and satiety is increased; the functional oligosaccharide replaces common white granulated sugar, so that the taste requirement of the product can be met, and normal physiological activity of intestinal tracts can be maintained; the addition of the gamma-aminobutyric acid also provides a new idea for relieving stress and anxiety. In order to make the existing dry cake products more healthy and nutritional, it is necessary to enrich the nutritional composition and find a taste that consumers prefer to realize more excellent products. Therefore, the development of an effective and currently popular white peach oolong flavored product is an important opportunity for the dry cake to be integrated into the diversified development of baked foods.
The dietary fiber of the invention has rich content and simple preparation process, and can be produced in large scale.
Disclosure of Invention
The invention aims to solve the problems of insufficient nutrient components, easy fatness of polysaccharide, unobvious efficacy and the like of the conventional dry cake, and provides a white peach-oolong flavored dry cake formula and a preparation method thereof.
The invention is realized by the following technical scheme:
the white peach oolong flavored dry cake formula comprises, by weight, 8.36-8.80% of wheat flour, 1.46-2.20% of black whole wheat flour, 3.34-3.52% of buckwheat flour, 0.31-0.37% of konjac fine powder, 0.03-0.04% of edible salt, 0.41-0.44% of white peach oolong tea powder, 0.10-0.22% of baking powder, 0.04-0.09% of citric acid, 2.70-3.01% of salad oil, 0.06-0.08% of tata powder, 41.06-41.86% of eggs, 9.41-9.53% of milk, 13.20-14.63% of fructo-oligosaccharide, 3.14-3.67% of galacto-oligosaccharide, 6.27-7.33% of allulose, 6.60-7.32% of white cocoa butter, 0.15-0.03% of soybean lecithin and 0.04-0.04% of gamma-0.04% of amino butyric acid.
The wheat flour contains 13.5-14.0% of moisture and 9.5% or less of crude protein.
The fructo-oligosaccharide is powdered sugar with FOS content more than 95% and water content less than 1.0%.
The konjak fine powder is konjak powder with more than 90% of particles with the particle size less than or equal to 0.125 mm.
The galacto-oligosaccharide is powdered sugar with a GOS content of more than 57%.
The psicose is sugar powder with psicose content more than 98%.
The preparation method of the white peach and oolong flavored dry cake is characterized by comprising the following steps of:
preparing mixed powder in the step (1), namely sieving wheat flour, buckwheat flour, rye flour, konjac powder, edible salt and 2/3 total amount of white peach oolong tea powder by a sieve of 60 meshes and uniformly mixing to obtain mixed powder; uniformly mixing the fructo-oligosaccharide, the galacto-oligosaccharide and the psicose powder into mixed sugar powder for later use;
step (2) preparing egg white paste, manually separating egg white and egg yolk of the eggs, adding baking powder and citric acid into the egg white, stirring until the egg white foams and turns white, adding mixed sugar powder for 3 times, and continuously baking until the egg white paste can be upright and pointed;
preparing flour paste, pouring salad oil heated to 70-75 ℃ into the sieved mixed powder, quickly stirring, pouring separated egg yolk and milk accounting for 80% of the total amount, and beating by a Z-shaped method to be in a uniform emulsification state;
preparing cake paste, namely adding one third of the 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, controlling the thickness to be 3-4mm, and discharging air bubbles by shaking;
baking at 160 ℃, preheating an oven for 5 minutes, baking the cake paste prepared in the step (4) for 20-30 minutes at 160-180 ℃, taking the cake paste out of the oven, placing the cake paste on a baking net, cooling the cake paste at room temperature, and cutting the cake paste into cake blocks of 4cm multiplied by 4 cm; continuously placing the mixture into a baking oven, baking the mixture for 30 to 40min by using upper and lower fire at the temperature of between 110 and 120 ℃, taking the mixture out of the baking oven, and placing the mixture on a baking net for cooling at room temperature;
step (6) preparing a coating, heating the white cocoa butter to 45 ℃, cooling to 28 ℃, pouring the weighed and uniformly mixed soybean lecithin, gamma-aminobutyric acid and the rest white peach oolong tea powder into the mixture, dissolving and stirring uniformly, and pouring the rest milk into the mixture and mixing uniformly; and finally, coating the coating on the dried cake by using a scraper, and solidifying and forming.
The eggs are liquid fresh eggs after shelling.
And (4) controlling the thickness of the cake paste in the mould in the step (4) to be 3-4mm, and discharging air bubbles by vibration.
In the preparation process of the protein paste, a stirrer is adopted to stir for 2min at 143 revolutions per minute and for 1min at 161 revolutions per minute, and the egg paste is beaten circularly until the beating head is lifted, and is in a vertical small pointed hook shape.
The invention has the following technical effects:
the cake has novel formula, and functional ingredients such as fructo-oligosaccharide, galacto-oligosaccharide, psicose and the like with rich dietary fiber replace the common raw material white granulated sugar in common cakes, so that the increase of blood sugar is not easy to cause, and the normal function of intestinal tracts is easy to maintain; buckwheat flour, black whole wheat flour and dietary fiber-rich konjac powder are used for partially replacing common wheat flour for cakes, so that the nutritional ingredients are more abundant; the chocolate coating is added with the gamma-aminobutyric acid, so that the anxiety can be relieved to a certain extent, and the pressure can be relieved; meanwhile, a cake with a new flavor of white peach and oolong is created to meet the market demand. The cake product has stable quality, low water content, and convenient storage.
Detailed Description
For further understanding of the present invention, the following examples are provided to illustrate a formulation of a peach-oolong flavored dry cake and a preparation method thereof, and the scope of the present invention is not limited by the following examples.
Example 1
The formula is as follows: 50g of wheat flour, 11g of rye flour, 20g of buckwheat flour, 2g of konjac fine powder, 0.2g of edible salt, 2.5g of white peach oolong tea powder, 1g of baking powder, 0.4g of citric acid, 16.4g of salad oil, 0.4g of tower powder, 210g of eggs, 55g of milk, 80g of fructo-oligosaccharide, 20g of galacto-oligosaccharide, 40g of psicose, 40g of white cocoa butter, 1g of soybean lecithin and 0.2g of gamma-aminobutyric acid.
The processing technology is as follows:
preparing mixed powder in the step (1), namely screening weighed wheat flour, buckwheat flour, rye flour, konjac powder, edible salt, white peach oolong tea powder (2/3 which accounts for the total amount of the white peach oolong tea powder) and baking powder with a 60-mesh sieve and uniformly mixing to obtain mixed powder; and crushing the weighed fructo-oligosaccharide, galacto-oligosaccharide and allulose sugar powder by a crusher, and uniformly mixing to obtain mixed sugar powder for later use.
Step (2) preparing egg white paste, manually separating egg white and egg yolk of eggs, adding tara powder and citric acid into the egg white, stirring by using a stirrer until the egg white foams and turns white, adding mixed sugar powder for 3 times, and continuing to turn the egg white paste into upright small pointed hooks;
preparing flour paste, pouring salad oil which is heated to 70-75 ℃ by small fire into the sieved mixed powder, and modifying starch in the flour by higher temperature so as to absorb more moisture; quickly stirring, adding separated yolk and milk (80% of total amount of milk), and stirring with a stirrer to emulsify;
and (4) preparing the cake paste, namely adding one third of the protein paste into the flour paste, uniformly stirring, and pouring the uniformly stirred egg paste into the protein paste, uniformly stirring, so that the batter and the protein paste are more easily uniformly mixed. Pouring the uniformly stirred paste into a mould paved with oil paper, controlling the thickness to be 3-4mm, and discharging air bubbles by vibration;
baking at 160 ℃, preheating the oven for 5 minutes, baking the cake for 20-30 minutes at 160-180 ℃, taking the cake out of the oven, placing the cake on a baking net, cooling the cake at room temperature, and cutting the cake into cake blocks of 4cm multiplied by 4 cm; and continuously placing the mixture into an oven, baking the mixture for 30 to 40min by using a direct fire at 110 to 120 ℃, taking the mixture out of the oven, and placing the mixture on a baking net for cooling at room temperature.
Step (6) preparing a coating, namely heating the weighed white cocoa butter to 45 ℃, cooling to 28 ℃, pouring the weighed and uniformly mixed soybean lecithin, gamma-aminobutyric acid and white peach oolong tea powder (1/3 of the total amount of the white peach oolong tea powder), dissolving and stirring uniformly, and pouring milk (20 percent of the total amount of the milk) into the mixture and uniformly mixing; and finally, coating the coating on the dried cake (only one layer is uniform) by using a scraper, and eating the dried cake after solidification.
Example 2
The formula is as follows: 40g of wheat flour, 7g of rye flour, 16g of buckwheat flour, 1.5g of konjac fine powder, 0.15g of edible salt, 2g of white peach oolong tea powder, 0.5g of baking powder, 0.2g of citric acid, 14.4g of salad oil, 0.4g of tower powder, 200g of eggs, 45g of milk, 70g of fructo-oligosaccharide, 15g of galacto-oligosaccharide, 30g of psicose, 35g of white cocoa butter, 1g of soybean lecithin and 0.2g of gamma-aminobutyric acid.
The processing technology is as follows:
preparing mixed powder in the step (1), namely screening weighed wheat flour, buckwheat flour, rye flour, konjac powder, edible salt, white peach oolong tea powder (2/3 which accounts for the total amount of the white peach oolong tea powder) and baking powder with a 60-mesh sieve and uniformly mixing to obtain mixed powder; and crushing the weighed fructo-oligosaccharide, galacto-oligosaccharide and allulose sugar powder by a crusher, and uniformly mixing to obtain mixed sugar powder for later use.
Step (2) preparing egg white paste, manually separating egg white and egg yolk of eggs, adding tara powder and citric acid into the egg white, stirring by using a stirrer until the egg white foams and turns white, adding mixed sugar powder for 3 times, and continuing to turn the egg white paste into upright small pointed hooks;
preparing flour paste, pouring salad oil which is heated to 70-75 ℃ by small fire into the sieved mixed powder, and modifying starch in the flour by higher temperature so as to absorb more moisture; quickly stirring, adding separated yolk and milk (80% of total amount of milk), and stirring with a stirrer to emulsify;
and (4) preparing the cake paste, namely adding one third of the protein paste into the flour paste, uniformly stirring, and pouring the uniformly stirred egg paste into the protein paste, uniformly stirring, so that the batter and the protein paste are more easily uniformly mixed. Pouring the uniformly stirred paste into a mould paved with oil paper, controlling the thickness to be 3-4mm, and discharging air bubbles by vibration;
baking at 160 ℃, preheating the oven for 5 minutes, baking the cake for 20-30 minutes at 160-180 ℃, taking the cake out of the oven, placing the cake on a baking net, cooling the cake at room temperature, and cutting the cake into cake blocks of 4cm multiplied by 4 cm; and continuously placing the mixture into an oven, baking the mixture for 30 to 40min by using a direct fire at 110 to 120 ℃, taking the mixture out of the oven, and placing the mixture on a baking net for cooling at room temperature.
Step (6) preparing a coating, namely heating the weighed white cocoa butter to 45 ℃, cooling to 28 ℃, pouring the weighed and uniformly mixed soybean lecithin, gamma-aminobutyric acid and white peach oolong tea powder (1/3 of the total amount of the white peach oolong tea powder), dissolving and stirring uniformly, and pouring milk (20 percent of the total amount of the milk) into the mixture and uniformly mixing; and finally, coating the coating on the dried cake (only one layer is uniform) by using a scraper, and eating the dried cake after solidification.
Example 3
The formula is as follows: 60g of wheat flour, 15g of rye flour, 24g of buckwheat flour, 2.5g of konjac fine powder, 0.25g of edible salt, 3g of white peach oolong tea powder, 1.5g of baking powder, 0.6g of citric acid, 18.4g of salad oil, 0.4g of tower powder, 280g of eggs, 65g of milk, 90g of fructo-oligosaccharide, 25g of galacto-oligosaccharide, 40g of psicose, 45g of white cocoa butter, 1g of soybean lecithin and 0.2g of gamma-aminobutyric acid.
The processing technology is as follows:
preparing mixed powder in the step (1), namely screening weighed wheat flour, buckwheat flour, rye flour, konjac powder, edible salt, white peach oolong tea powder (2/3 which accounts for the total amount of the white peach oolong tea powder) and baking powder with a 60-mesh sieve and uniformly mixing to obtain mixed powder; and crushing the weighed fructo-oligosaccharide, galacto-oligosaccharide and allulose sugar powder by a crusher, and uniformly mixing to obtain mixed sugar powder for later use.
Step (2) preparing egg white paste, manually separating egg white and egg yolk of eggs, adding tara powder and citric acid into the egg white, stirring by using a stirrer until the egg white foams and turns white, adding mixed sugar powder for 3 times, and continuing to turn the egg white paste into upright small pointed hooks;
preparing flour paste, pouring salad oil which is heated to 70-75 ℃ by small fire into the sieved mixed powder, and modifying starch in the flour by higher temperature so as to absorb more moisture; quickly stirring, adding separated yolk and milk (80% of total amount of milk), and stirring with a stirrer to emulsify;
and (4) preparing the cake paste, namely adding one third of the protein paste into the flour paste, uniformly stirring, and pouring the uniformly stirred egg paste into the protein paste, uniformly stirring, so that the batter and the protein paste are more easily uniformly mixed. Pouring the uniformly stirred paste into a mould paved with oil paper, controlling the thickness to be 3-4mm, and discharging air bubbles by vibration;
baking at 160 ℃, preheating the oven for 5 minutes, baking the cake for 20-30 minutes at 160-180 ℃, taking the cake out of the oven, placing the cake on a baking net, cooling the cake at room temperature, and cutting the cake into cake blocks of 4cm multiplied by 4 cm; and continuously placing the mixture into an oven, baking the mixture for 30 to 40min by using a direct fire at 110 to 120 ℃, taking the mixture out of the oven, and placing the mixture on a baking net for cooling at room temperature.
Step (6) preparing a coating, namely heating the weighed white cocoa butter to 45 ℃, cooling to 28 ℃, pouring the weighed and uniformly mixed soybean lecithin, gamma-aminobutyric acid and white peach oolong tea powder (1/3 of the total amount of the white peach oolong tea powder), dissolving and stirring uniformly, and pouring milk (20 percent of the total amount of the milk) into the mixture and uniformly mixing; and finally, coating the coating on the dried cake (only one layer is uniform) by using a scraper, and eating the dried cake after solidification.
Example 4
The formula is as follows: 83g of wheat flour, 0.25g of edible salt, 3g of white peach oolong tea powder, 1.5g of baking powder, 0.6g of citric acid, 18.4g of salad oil, 0.4g of tower powder, 280g of eggs, 65g of milk, 90g of fructo-oligosaccharide, 25g of galacto-oligosaccharide, 40g of psicose, 45g of white cocoa butter, 1g of soybean lecithin and 0.2g of gamma-aminobutyric acid.
The processing technology is as follows:
preparing mixed powder in the step (1), namely screening weighed wheat flour, buckwheat flour, rye flour, konjac powder, edible salt, white peach oolong tea powder (2/3 which accounts for the total amount of the white peach oolong tea powder) and baking powder with a 60-mesh sieve and uniformly mixing to obtain mixed powder; and crushing the weighed fructo-oligosaccharide, galacto-oligosaccharide and allulose sugar powder by a crusher, and uniformly mixing to obtain mixed sugar powder for later use.
Step (2) preparing egg white paste, manually separating egg white and egg yolk of eggs, adding tara powder and citric acid into the egg white, stirring by using a stirrer until the egg white foams and turns white, adding mixed sugar powder for 3 times, and continuing to turn the egg white paste into upright small pointed hooks;
preparing flour paste, pouring salad oil which is heated to 70-75 ℃ by small fire into the sieved mixed powder, and modifying starch in the flour by higher temperature so as to absorb more moisture; quickly stirring, adding separated yolk and milk (80% of total amount of milk), and stirring with a stirrer to emulsify;
and (4) preparing the cake paste, namely adding one third of the protein paste into the flour paste, uniformly stirring, and pouring the uniformly stirred egg paste into the protein paste, uniformly stirring, so that the batter and the protein paste are more easily uniformly mixed. Pouring the uniformly stirred paste into a mould paved with oil paper, controlling the thickness to be 3-4mm, and discharging air bubbles by vibration;
baking at 160 ℃, preheating the oven for 5 minutes, baking the cake for 20-30 minutes at 160-180 ℃, taking the cake out of the oven, placing the cake on a baking net, cooling the cake at room temperature, and cutting the cake into cake blocks of 4cm multiplied by 4 cm; and continuously placing the mixture into an oven, baking the mixture for 30 to 40min by using a direct fire at 110 to 120 ℃, taking the mixture out of the oven, and placing the mixture on a baking net for cooling at room temperature.
Step (6) preparing a coating, namely heating the weighed white cocoa butter to 45 ℃, cooling to 28 ℃, pouring the weighed and uniformly mixed soybean lecithin, gamma-aminobutyric acid and white peach oolong tea powder (1/3 of the total amount of the white peach oolong tea powder), dissolving and stirring uniformly, and pouring milk (20 percent of the total amount of the milk) into the mixture and uniformly mixing; and finally, coating the coating on the dried cake (only one layer is uniform) by using a scraper, and eating the dried cake after solidification.
Comparative example 1
The formula is as follows: 60g of wheat flour, 15g of rye flour, 24g of buckwheat flour, 2.5g of konjac fine powder, 0.25g of edible salt, 3g of white peach oolong tea powder, 1.5g of baking powder, 0.6g of citric acid, 18.4g of salad oil, 0.4g of tower powder, 280g of eggs, 65g of milk, 140g of white granulated sugar, 45g of white cocoa butter, 1g of soybean lecithin and 0.2g of gamma-aminobutyric acid.
The processing technology is as follows:
and (2) preparing mixed powder in the step (1), namely, screening weighed wheat flour, buckwheat flour, rye flour, konjac powder, edible salt, white peach oolong tea powder (2/3 which accounts for the total amount of the white peach oolong tea powder), baking powder, sieving by a sieve of 60 meshes, and uniformly mixing to obtain the mixed powder. And crushing the weighed white granulated sugar uniformly by a crusher for later use.
Step (2) preparing egg white paste, manually separating egg white and egg yolk of eggs, adding tara powder and citric acid into the egg white, stirring by using a stirrer until the egg white foams and turns white, adding mixed sugar powder for 3 times, and continuing to turn the egg white paste into upright small pointed hooks;
preparing flour paste, pouring salad oil which is heated to 70-75 ℃ by small fire into the sieved mixed powder, and modifying starch in the flour by higher temperature so as to absorb more moisture; quickly stirring, adding separated yolk and milk (80% of total amount of milk), and stirring with a stirrer to emulsify;
and (4) preparing the cake paste, namely adding one third of the protein paste into the flour paste, uniformly stirring, and pouring the uniformly stirred egg paste into the protein paste, uniformly stirring, so that the batter and the protein paste are more easily uniformly mixed. Pouring the uniformly stirred paste into a mould paved with oil paper, controlling the thickness to be 3-4mm, and discharging air bubbles by vibration;
baking at 160 ℃, preheating the oven for 5 minutes, baking the cake for 20-30 minutes at 160-180 ℃, taking the cake out of the oven, placing the cake on a baking net, cooling the cake at room temperature, and cutting the cake into cake blocks of 4cm multiplied by 4 cm; and continuously placing the mixture into an oven, baking the mixture for 30 to 40min by using a direct fire at 110 to 120 ℃, taking the mixture out of the oven, and placing the mixture on a baking net for cooling at room temperature.
Step (6) preparing a coating, namely heating the weighed white cocoa butter to 45 ℃, cooling to 28 ℃, pouring the weighed and uniformly mixed soybean lecithin, gamma-aminobutyric acid and white peach oolong tea powder (1/3 of the total amount of the white peach oolong tea powder), dissolving and stirring uniformly, and pouring milk (20 percent of the total amount of the milk) into the mixture and uniformly mixing; and finally, coating the coating on the dried cake (only one layer is uniform) by using a scraper, and eating the dried cake after solidification.
Comparative example 2
The formula is as follows: 83g of wheat flour, 0.25g of edible salt, 3g of white peach oolong tea powder, 1.5g of baking powder, 0.6g of citric acid, 18.4g of salad oil, 0.4g of tara powder, 280g of eggs, 65g of milk, 140g of white granulated sugar, 45g of white cocoa butter, 1g of soybean lecithin and 0.2g of gamma-aminobutyric acid.
The processing technology is as follows:
and (2) preparing mixed powder in the step (1), namely, screening weighed wheat flour, buckwheat flour, rye flour, konjac powder, edible salt, white peach oolong tea powder (2/3 which accounts for the total amount of the white peach oolong tea powder), baking powder, sieving by a sieve of 60 meshes, and uniformly mixing to obtain the mixed powder. And crushing the weighed white granulated sugar uniformly by a crusher for later use.
Step (2) preparing egg white paste, manually separating egg white and egg yolk of eggs, adding tara powder and citric acid into the egg white, stirring by using a stirrer until the egg white foams and turns white, adding mixed sugar powder for 3 times, and continuing to turn the egg white paste into upright small pointed hooks;
preparing flour paste, pouring salad oil which is heated to 70-75 ℃ by small fire into the sieved mixed powder, and modifying starch in the flour by higher temperature so as to absorb more moisture; quickly stirring, adding separated yolk and milk (80% of total amount of milk), and stirring with a stirrer to emulsify;
and (4) preparing the cake paste, namely adding one third of the protein paste into the flour paste, uniformly stirring, and pouring the uniformly stirred egg paste into the protein paste, uniformly stirring, so that the batter and the protein paste are more easily uniformly mixed. Pouring the uniformly stirred paste into a mould paved with oil paper, controlling the thickness to be 3-4mm, and discharging air bubbles by vibration;
baking at 160 ℃, preheating the oven for 5 minutes, baking the cake for 20-30 minutes at 160-180 ℃, taking the cake out of the oven, placing the cake on a baking net, cooling the cake at room temperature, and cutting the cake into cake blocks of 4cm multiplied by 4 cm; and continuously placing the mixture into an oven, baking the mixture for 30 to 40min by using a direct fire at 110 to 120 ℃, taking the mixture out of the oven, and placing the mixture on a baking net for cooling at room temperature.
Step (6) preparing a coating, namely heating the weighed white cocoa butter to 45 ℃, cooling to 28 ℃, pouring the weighed and uniformly mixed soybean lecithin, gamma-aminobutyric acid and white peach oolong tea powder (1/3 of the total amount of the white peach oolong tea powder), dissolving and stirring uniformly, and pouring milk (20 percent of the total amount of the milk) into the mixture and uniformly mixing; and finally, coating the coating on the dried cake (only one layer is uniform) by using a scraper, and eating the dried cake after solidification.
The eggs described in the above embodiments are liquid fresh eggs after shelling.
The salad oil described in the above examples was corn germ oil.
The wheat flour used in the above examples is flour with a moisture content of 13.5% -14.0% and a crude protein content of 9.5% or less;
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.
Sensory quality evaluation was performed on the white peach oolong flavored dry cake products prepared in examples 1 to 6.
The sensory quality evaluation items included color, taste, flavor and texture state, and were scored according to the sensory quality scoring criteria for dry cake shown in table 1 below:
TABLE 1 sensory quality score criteria
The sensory quality score is the sum of the color, taste, aroma and texture status scores.
The sensory panel consisted of 20 persons with abundant food expertise and experience, of which 10 men and 10 women, all had an age distribution between 15-65 years.
Each sensory evaluation was performed by each panelist individually and not communicated with each other. Rinse with clear water before assessment and score by anonymous method. The total score (table 2) is calculated after the statistics and average score of each subentry, and the higher the score is, the higher the product acceptance is represented, and the better the product effect is.
TABLE 2 sensory quality score results
| Color | Taste of the product | Fragrance | Tissue state | Total score | |
| Example 1 | 13 | 32 | 17 | 27 | 89 |
| Example 2 | 11 | 27 | 15 | 26 | 79 |
| Example 3 | 12 | 26 | 11 | 23 | 72 |
| Example 4 | 8 | 32 | 12 | 24 | 76 |
| Comparative example 1 | 10 | 25 | 10 | 22 | 67 |
| Comparative example 2 | 9 | 26 | 11 | 20 | 66 |
Obviously, each example showed better taste and texture state, as compared to the comparative examples, which were uniform and fine without significant large particles. In addition, the examples also performed well in color and flavor, indicating that the dry cake made according to the invention has good organoleptic qualities.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (10)
1. The white peach-oolong flavored dry cake formula is characterized in that: the wheat flour is 8.36-8.80 wt%, the black whole wheat flour is 1.46-2.20 wt%, the buckwheat flour is 3.34-3.52 wt%, the konjac refined flour is 0.31-0.37 wt%, the edible salt is 0.03-0.04 wt%, the white peach oolong tea powder is 0.41-0.44 wt%, the baking powder is 0.10-0.22 wt%, the citric acid is 0.04-0.09 wt%, the salad oil is 2.70-3.01 wt%, the tata powder is 0.06-0.08 wt%, the eggs are 41.06-41.86 wt%, the milk is 9.41-9.53 wt%, the fructo-oligosaccharide is 13.20-14.63 wt%, the galacto-oligosaccharide is 3.14-3.67 wt%, the psicose is 6.27-7.33 wt%, the white cocoa butter is 6.60-7.32 wt%, the soybean lecithin is 0.15-0.21 wt%, and the gamma-aminobutyric acid is 0.03-0.04 wt%.
2. The peach oolong flavored dry cake as claimed in claim 1, wherein: the wheat flour contains 13.5-14.0% of moisture and 9.5% or less of crude protein.
3. The peach oolong flavored dry cake as claimed in claim 1, wherein: the fructo-oligosaccharide is powdered sugar with FOS content more than 95% and water content less than 1.0%.
4. The peach oolong flavored dry cake as claimed in claim 1, wherein: the konjak fine powder is konjak powder with more than 90% of particles with the particle size less than or equal to 0.125 mm.
5. The peach oolong flavored dry cake as claimed in claim 1, wherein: the galacto-oligosaccharide is powdered sugar with a GOS content of more than 57%.
6. The peach oolong flavored dry cake as claimed in claim 1, wherein: the psicose is sugar powder with psicose content more than 98%.
7. The preparation method of the white peach and oolong flavored dry cake is characterized by comprising the following steps of:
preparing mixed powder in the step (1), namely sieving wheat flour, buckwheat flour, rye flour, konjac powder, edible salt and 2/3 total amount of white peach oolong tea powder by a sieve of 60 meshes and uniformly mixing to obtain mixed powder; uniformly mixing the fructo-oligosaccharide, the galacto-oligosaccharide and the psicose powder into mixed sugar powder for later use;
step (2) preparing egg white paste, manually separating egg white and egg yolk of the eggs, adding baking powder and citric acid into the egg white, stirring until the egg white foams and turns white, adding mixed sugar powder for 3 times, and continuously baking until the egg white paste can be upright and pointed;
preparing flour paste, pouring salad oil heated to 70-75 ℃ into the sieved mixed powder, quickly stirring, pouring separated egg yolk and milk accounting for 80% of the total amount, and beating by a Z-shaped method to be in a uniform emulsification state;
preparing cake paste, namely adding one third of the protein paste into the flour paste, uniformly stirring, pouring the uniformly stirred egg paste into the protein paste, uniformly stirring, and pouring the uniformly stirred paste into a mould with spread oil paper;
baking at 160 ℃, preheating an oven for 5 minutes, baking the cake paste prepared in the step (4) for 20-30 minutes at 160-180 ℃, taking the cake paste out of the oven, placing the cake paste on a baking net, cooling the cake paste at room temperature, and cutting the cake paste into cake blocks of 4cm multiplied by 4 cm; continuously placing the mixture into a baking oven, baking the mixture for 30 to 40min by using upper and lower fire at the temperature of between 110 and 120 ℃, taking the mixture out of the baking oven, and placing the mixture on a baking net for cooling at room temperature;
step (6) preparing a coating, heating the white cocoa butter to 45 ℃, cooling to 28 ℃, pouring the weighed and uniformly mixed soybean lecithin, gamma-aminobutyric acid and the rest white peach oolong tea powder into the mixture, dissolving and stirring uniformly, and pouring the rest milk into the mixture and mixing uniformly; and finally, coating the coating on the dried cake by using a scraper, and solidifying and forming.
8. The method of making the peach oolong flavored dry cake as claimed in claim 7, wherein: the eggs are liquid fresh eggs after shelling.
9. The method of making the peach oolong flavored dry cake as claimed in claim 7, wherein: and (4) controlling the thickness of the cake paste in the mould in the step (4) to be 3-4mm, and discharging air bubbles by vibration.
10. The method of making the peach oolong flavored dry cake as claimed in claim 7, wherein: in the preparation process of the protein paste, a stirrer is adopted to stir for 2min at 143 revolutions per minute and for 1min at 161 revolutions per minute, and the egg paste is beaten circularly until the beating head is lifted, and is in a vertical small pointed hook shape.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114176189A (en) * | 2021-11-30 | 2022-03-15 | 保龄宝生物股份有限公司 | Instant oatmeal with galactooligosaccharide and psicose and preparation method thereof |
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