CN113475550A - Cake anti-aging agent and preparation method thereof - Google Patents
Cake anti-aging agent and preparation method thereof Download PDFInfo
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- CN113475550A CN113475550A CN202110778471.5A CN202110778471A CN113475550A CN 113475550 A CN113475550 A CN 113475550A CN 202110778471 A CN202110778471 A CN 202110778471A CN 113475550 A CN113475550 A CN 113475550A
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Images
Classifications
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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
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of cake making, in particular to a cake anti-aging agent and a preparation method thereof, wherein the cake anti-aging agent comprises the following steps: s1, material preparation: 100g of egg white, 50-250g of egg yolk, 100g of low-gluten flour, 85-500g of white granulated sugar, 50-250g of vegetable oil, 65-400g of milk, 5-30 drops of a hair-beating agent and 3-70g of an anti-aging agent; s2, beating eggs: firstly, putting albumen and an anti-aging agent into a clean container, beating the albumen to a coarse bubble state by using an electric egg beater, adding a beating agent and a part of white granulated sugar into the albumen, beating the mixture to fine foam at a medium and high speed, then adding a part of white granulated sugar, continuously beating the mixture at a high speed to a state of showing lines, finally adding the rest of sugar, and continuously beating the mixture to a dry foaming state. The anti-aging agent is added in the cake making process, so that the cake is soft and delicious, the hardness is moderate, the aging degree of the cake is slowed down along with the prolonging of the placing time, and the taste of the cake is obviously improved.
Description
Technical Field
The invention relates to the technical field of cake making, in particular to a cake anti-aging agent and a preparation method thereof.
Background
The cake is an ancient western-style pastry, is usually made by an oven and is necessary food for people to celebrate birthdays.
Chinese patent No. 201210405618.7 discloses an anti-aging agent for rice cakes, which consists of 1-10 parts of germinated brown rice powder, 2-10 parts of cooked rice powder, 0.1-1 part of glycerin monostearate, 1-3 parts of sorbitol and 1-3 parts of trehalose.
The cake in the prior art is easy to age in short time after being processed, such as dry and hard, dehydration and the like, so that the taste of the cake becomes poor, the protein is not easy to foam in the processing process of the cake, the processing efficiency of the cake is reduced, and the cake is not soft enough and easy to collapse after being baked, so that the anti-aging agent for the cake and the preparation method thereof are urgently needed to be developed.
Disclosure of Invention
The invention aims to provide an anti-aging agent for cakes and a preparation method thereof, and aims to solve the problems that cakes are quickly aged in a short time, protein is not easy to foam, the cakes are not soft enough, and the cakes are easy to collapse in the background art.
The technical scheme of the invention is as follows: an anti-aging agent for cakes, which is prepared from the following materials: cephalin, sodium stearyl lactate, diacetyl tartaric acid ester of mono-and diglycerides and soybean lecithin.
A method for preparing a cake comprises the following steps:
s1, material preparation: 100g of egg white, 50-250g of egg yolk, 100g of low-gluten flour, 85-500g of white granulated sugar, 50-250g of vegetable oil, 65-400g of milk, 5-30 drops of a hair-beating agent and 3-70g of an anti-aging agent;
s2, beating eggs: firstly, putting protein and an anti-aging agent into a clean container, beating the protein and the anti-aging agent to a coarse bubble state by using an electric egg beater, adding a beating agent and a part of white granulated sugar into the protein, beating the protein to fine foam at a medium and high speed, then adding a part of white granulated sugar, continuously beating the protein to a texture state at a high speed, finally adding the rest of sugar, and continuously beating the protein to a dry foaming state, namely when the egg beater is lifted, pulling the protein out of a short and upright sharp corner to finally obtain protein cream;
s3, paste mixing: putting the yolk into another container, uniformly beating the yolk by using a manual egg beater until the color of the yolk becomes light, adding vegetable oil while stirring, adding milk while stirring, finally sieving low-gluten flour, slowly stirring until the yolk is smooth and fine and has no particles, after the yolk paste is stirred, taking 1/3 egg white cream into the container of the yolk paste, and uniformly stirring by using a rubber scraper; putting the 1/3 egg white cream into a container of egg yolk paste, uniformly stirring the egg yolk paste by using a rubber scraper, and finally, pouring all the egg yolk paste in the container into the remaining container of the egg white cream, and completely and uniformly stirring the egg yolk paste until the egg yolk paste is smooth, fine and particle-free cake paste;
s4, reversing the mold: wiping the inner wall of the cake mould to remove water, pouring the cake paste into the cake mould, and slightly cracking the container on a table to knock out the big air bubbles in the cake paste;
s5, baking: preheating the oven for 10-15min by electrifying, placing the cake mold into the middle layer of the preheated oven, heating the oven, and baking the cake paste for 30-50 min;
s6, cooling: taking out the baked cake, cracking on a table, and cooling on a grill;
s7, demolding to obtain a finished product: the cake mould of hand to back-off is patted gently, then mentions the cake membrane and can carry out the drawing of patterns to the cake.
Further, in the S1, the anti-aging agent is composed of, by mass, 0.1% to 0.3% of cephalin, 0.04% to 0.2% of sodium stearoyl lactylate, 0.4% to 2% of diacetyl tartaric acid monoglyceride and diglyceride, and 0.1% to 0.3% of soybean lecithin.
Further, in the S2, the container for beating the egg white must be water-free and oil-free, egg yolk cannot be mixed in the egg white, and the mass of the white granulated sugar added each time is 1/3 of the total amount of the white granulated sugar.
Further, in the step S2, the rotation speed of the egg beater in the state that the egg white is in the coarse bubble state is 800-.
Further, in S3, when the cake paste is turned, the cake paste is turned at a constant speed by a bottom-up turning method, so that vigorous stirring is avoided, and the egg yolk paste is added three times when the cake paste is turned.
Further, in the S5, the temperature of the oven during preheating is 100-120 ℃, and the temperature of the oven during baking is 150-180 ℃.
Further, in the step S6, the baked cake is immediately turned upside down and is completely cooled to be removed from the mold.
Further, in the step S3, the low gluten flour passes through a 40-60 mesh screen, and the low gluten flour is uniformly screened into the protein liquid.
Further, in the S2, the hair-beating agent is one of white vinegar or citric acid, and in the S3, the vegetable oil is corn oil.
The invention provides a cake anti-aging agent and a preparation method thereof through improvement, compared with the prior art, the cake anti-aging agent has the following improvement and advantages:
(1) the anti-aging agent is added in the cake making process, so that the cake is soft and delicious, the hardness is moderate, the aging degree of the cake is slowed down along with the prolonging of the placing time, and the taste of the cake is obviously improved.
(2) According to the cake processing method, the leavening agent is utilized, so that the protein is more easily leavened, the difficulty of leavening the protein and the time for leavening the protein are reduced, the cake processing efficiency is improved, and the cake processing is more convenient.
(3) According to the cake paste mixing device, when the cake paste is stirred, the cake paste is mixed by a soft method from bottom to top, so that the cake paste cannot be defoamed, and is loose and porous after being baked, and the cake is softer.
(4) According to the cake baking device, the baked cake is immediately turned upside down and can be demoulded only by completely cooling, so that the cake cannot collapse easily, the shape of the cake is more full and plump, and the cake is more attractive.
Drawings
The invention is further explained below with reference to the figures and examples:
FIG. 1 is a flow chart of the cake preparation of the present invention;
FIG. 2 is a graph showing the effect of cephalin of the present invention on various indicators of cake quality;
FIG. 3 is a graph showing the effect of the amount of diacetyl tartaric acid esters of monoglycerides and diglycerides on various indicators of cake quality;
FIG. 4 is a graph showing the effect of the amount of sodium stearoyl lactylate added on various indicators of cake quality;
FIG. 5 is a graph showing the effect of the amount of lecithin added on various indicators of cake quality;
FIG. 6 is a single factor horizontal design table of the present invention;
FIG. 7 is a table of factors and levels g/100g for a response surface experiment of the present invention;
FIG. 8 is a table of response surface experimental designs and results of the present invention;
FIG. 9 is a table of regression results and analysis of variance of the aging enthalpy change response surface of the present invention;
FIG. 10 is a table of the aging enthalpy change regression model analysis of variance of the present invention;
FIG. 11 is a table of hardness response surface regression results and analysis of variance of the present invention;
FIG. 12 is a table of the variance analysis of the hardness regression model of the present invention.
Detailed Description
The present invention will be described in detail with reference to fig. 1 to 12, and the technical solutions in the embodiments of the present invention will be clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
A method for preparing a cake comprises the following steps:
s1, material preparation: 100g of egg white, 50g of egg yolk, 100g of low-gluten flour, 85g of white granulated sugar, 50g of vegetable oil, 65g of milk, 5 drops of a hair-beating agent and 3g of an anti-aging agent;
s2, beating eggs: firstly, putting protein and an anti-aging agent into a clean container, beating the protein and the anti-aging agent to a coarse bubble state by using an electric egg beater, adding a beating agent and a part of white granulated sugar into the protein, beating the protein to fine foam at a medium and high speed, then adding a part of white granulated sugar, continuously beating the protein to a texture state at a high speed, finally adding the rest of sugar, and continuously beating the protein to a dry foaming state, namely when the egg beater is lifted, pulling the protein out of a short and upright sharp corner to finally obtain protein cream;
s3, paste mixing: putting the yolk into another container, uniformly beating the yolk by using a manual egg beater until the color of the yolk becomes light, adding vegetable oil while stirring, adding milk while stirring, finally sieving low-gluten flour, slowly stirring until the yolk is smooth and fine and has no particles, after the yolk paste is stirred, taking 1/3 egg white cream into the container of the yolk paste, and uniformly stirring by using a rubber scraper; putting the 1/3 egg white cream into a container of egg yolk paste, uniformly stirring the egg yolk paste by using a rubber scraper, and finally, pouring all the egg yolk paste in the container into the remaining container of the egg white cream, and completely and uniformly stirring the egg yolk paste until the egg yolk paste is smooth, fine and particle-free cake paste;
s4, reversing the mold: wiping the inner wall of the cake mould to remove water, pouring the cake paste into the cake mould, and slightly cracking the container on a table to knock out the big air bubbles in the cake paste;
s5, baking: electrifying the oven for preheating for 15min, putting the cake mould into the middle layer of the preheated oven, then heating the oven, and baking the cake paste for 40 min;
s6, cooling: taking out the baked cake, cracking on a table, and cooling on a grill;
s7, demolding to obtain a finished product: the cake mould of hand to back-off is patted gently, then mentions the cake membrane and can carry out the drawing of patterns to the cake.
Further, in S1, the antiaging agent comprises, by mass, 0.1% of cephalin, 0.04% of sodium stearoyl lactylate, 0.4% of diacetyl tartaric acid ester of mono-and diglycerides, and 0.1% of soybean lecithin.
Further, in S2, the container for beating the egg white must be water-free and oil-free, and egg yolk cannot be mixed in the egg white, and the mass of the white granulated sugar added each time is 1/3 of the total amount of the white granulated sugar.
Further, in S2, the rotation speed of the egg beater in the state that the egg white is in the coarse bubble state is 800r/min, and the rotation speed of the egg beater in the state that the egg white is in the grain state is 1200 r/min.
Further, in S3, when the cake paste is turned, the cake paste is turned at a constant speed by a bottom-up turning method, so that vigorous stirring is avoided, and the egg yolk paste is added three times when the cake paste is turned.
Further, in S5, the oven temperature during preheating was 120 ℃ and the oven temperature during baking was 180 ℃.
Further, in S6, the baked cake is immediately turned upside down and is completely cooled to be removed from the mold.
Further, in S3, the weak flour is sieved through a 40-mesh sieve, and the weak flour is uniformly sieved into the protein liquid.
Further, in S2, the hair-waving agent is white vinegar, and in S3, the vegetable oil is corn oil.
Example two
A method for preparing a cake comprises the following steps:
s1, material preparation: 100g of egg white, 50g of egg yolk, 100g of low-gluten flour, 85g of white granulated sugar, 50g of vegetable oil, 65g of milk, 5 drops of a hair-beating agent and 3g of an anti-aging agent;
s2, beating eggs: firstly, putting protein and an anti-aging agent into a clean container, beating the protein and the anti-aging agent to a coarse bubble state by using an electric egg beater, adding a beating agent and a part of white granulated sugar into the protein, beating the protein to fine foam at a medium and high speed, then adding a part of white granulated sugar, continuously beating the protein to a texture state at a high speed, finally adding the rest of sugar, and continuously beating the protein to a dry foaming state, namely when the egg beater is lifted, pulling the protein out of a short and upright sharp corner to finally obtain protein cream;
s3, paste mixing: putting the yolk into another container, uniformly beating the yolk by using a manual egg beater until the color of the yolk becomes light, adding vegetable oil while stirring, adding milk while stirring, finally sieving low-gluten flour, slowly stirring until the yolk is smooth and fine and has no particles, after the yolk paste is stirred, taking 1/3 egg white cream into the container of the yolk paste, and uniformly stirring by using a rubber scraper; putting the 1/3 egg white cream into a container of egg yolk paste, uniformly stirring the egg yolk paste by using a rubber scraper, and finally, pouring all the egg yolk paste in the container into the remaining container of the egg white cream, and completely and uniformly stirring the egg yolk paste until the egg yolk paste is smooth, fine and particle-free cake paste;
s4, reversing the mold: wiping the inner wall of the cake mould to remove water, pouring the cake paste into the cake mould, and slightly cracking the container on a table to knock out the big air bubbles in the cake paste;
s5, baking: electrifying the oven for preheating for 15min, putting the cake mould into the middle layer of the preheated oven, then heating the oven, and baking the cake paste for 40 min;
s6, cooling: taking out the baked cake, cracking on a table, and cooling on a grill;
s7, demolding to obtain a finished product: the cake mould of hand to back-off is patted gently, then mentions the cake membrane and can carry out the drawing of patterns to the cake.
Further, in S1, the antiaging agent comprises, by mass, 0.15% of cephalin, 0.08% of sodium stearoyl lactylate, 0.8% of diacetyl tartaric acid esters of mono-and diglycerides, and 0.15% of soybean lecithin.
Further, in S2, the container for beating the egg white must be water-free and oil-free, and egg yolk cannot be mixed in the egg white, and the mass of the white granulated sugar added each time is 1/3 of the total amount of the white granulated sugar.
Further, in S2, the rotation speed of the egg beater in the state that the egg white is in the coarse bubble state is 800r/min, and the rotation speed of the egg beater in the state that the egg white is in the grain state is 1200 r/min.
Further, in S3, when the cake paste is turned, the cake paste is turned at a constant speed by a bottom-up turning method, so that vigorous stirring is avoided, and the egg yolk paste is added three times when the cake paste is turned.
Further, in S5, the oven temperature during preheating was 120 ℃ and the oven temperature during baking was 180 ℃.
Further, in S6, the baked cake is immediately turned upside down and is completely cooled to be removed from the mold.
Further, in S3, the weak flour is sieved through a 40-mesh sieve, and the weak flour is uniformly sieved into the protein liquid.
Further, in S2, the hair-waving agent is white vinegar, and in S3, the vegetable oil is corn oil.
EXAMPLE III
A method for preparing a cake comprises the following steps:
s1, material preparation: 100g of egg white, 50g of egg yolk, 100g of low-gluten flour, 85g of white granulated sugar, 50g of vegetable oil, 65g of milk, 5 drops of a hair-beating agent and 3g of an anti-aging agent;
s2, beating eggs: firstly, putting protein and an anti-aging agent into a clean container, beating the protein and the anti-aging agent to a coarse bubble state by using an electric egg beater, adding a beating agent and a part of white granulated sugar into the protein, beating the protein to fine foam at a medium and high speed, then adding a part of white granulated sugar, continuously beating the protein to a texture state at a high speed, finally adding the rest of sugar, and continuously beating the protein to a dry foaming state, namely when the egg beater is lifted, pulling the protein out of a short and upright sharp corner to finally obtain protein cream;
s3, paste mixing: putting the yolk into another container, uniformly beating the yolk by using a manual egg beater until the color of the yolk becomes light, adding vegetable oil while stirring, adding milk while stirring, finally sieving low-gluten flour, slowly stirring until the yolk is smooth and fine and has no particles, after the yolk paste is stirred, taking 1/3 egg white cream into the container of the yolk paste, and uniformly stirring by using a rubber scraper; putting the 1/3 egg white cream into a container of egg yolk paste, uniformly stirring the egg yolk paste by using a rubber scraper, and finally, pouring all the egg yolk paste in the container into the remaining container of the egg white cream, and completely and uniformly stirring the egg yolk paste until the egg yolk paste is smooth, fine and particle-free cake paste;
s4, reversing the mold: wiping the inner wall of the cake mould to remove water, pouring the cake paste into the cake mould, and slightly cracking the container on a table to knock out the big air bubbles in the cake paste;
s5, baking: electrifying the oven for preheating for 15min, putting the cake mould into the middle layer of the preheated oven, then heating the oven, and baking the cake paste for 40 min;
s6, cooling: taking out the baked cake, cracking on a table, and cooling on a grill;
s7, demolding to obtain a finished product: the cake mould of hand to back-off is patted gently, then mentions the cake membrane and can carry out the drawing of patterns to the cake.
Further, in S1, the anti-aging agent is composed of, by mass, 0.2% of cephalin, 0.12% of sodium stearoyl lactylate, 1.2% of diacetyl tartaric acid esters of mono-and diglycerides, and 0.2% of soybean lecithin.
Further, in S2, the container for beating the egg white must be water-free and oil-free, and egg yolk cannot be mixed in the egg white, and the mass of the white granulated sugar added each time is 1/3 of the total amount of the white granulated sugar.
Further, in S2, the rotation speed of the egg beater in the state that the egg white is in the coarse bubble state is 800r/min, and the rotation speed of the egg beater in the state that the egg white is in the grain state is 1200 r/min.
Further, in S3, when the cake paste is turned, the cake paste is turned at a constant speed by a bottom-up turning method, so that vigorous stirring is avoided, and the egg yolk paste is added three times when the cake paste is turned.
Further, in S5, the oven temperature during preheating was 120 ℃ and the oven temperature during baking was 180 ℃.
Further, in S6, the baked cake is immediately turned upside down and is completely cooled to be removed from the mold.
Further, in S3, the weak flour is sieved through a 40-mesh sieve, and the weak flour is uniformly sieved into the protein liquid.
Further, in S2, the hair-waving agent is white vinegar, and in S3, the vegetable oil is corn oil.
Example four
A method for preparing a cake comprises the following steps:
s1, material preparation: 100g of egg white, 50g of egg yolk, 100g of low-gluten flour, 85g of white granulated sugar, 50g of vegetable oil, 65g of milk, 5 drops of a hair-beating agent and 3g of an anti-aging agent;
s2, beating eggs: firstly, putting protein and an anti-aging agent into a clean container, beating the protein and the anti-aging agent to a coarse bubble state by using an electric egg beater, adding a beating agent and a part of white granulated sugar into the protein, beating the protein to fine foam at a medium and high speed, then adding a part of white granulated sugar, continuously beating the protein to a texture state at a high speed, finally adding the rest of sugar, and continuously beating the protein to a dry foaming state, namely when the egg beater is lifted, pulling the protein out of a short and upright sharp corner to finally obtain protein cream;
s3, paste mixing: putting the yolk into another container, uniformly beating the yolk by using a manual egg beater until the color of the yolk becomes light, adding vegetable oil while stirring, adding milk while stirring, finally sieving low-gluten flour, slowly stirring until the yolk is smooth and fine and has no particles, after the yolk paste is stirred, taking 1/3 egg white cream into the container of the yolk paste, and uniformly stirring by using a rubber scraper; putting the 1/3 egg white cream into a container of egg yolk paste, uniformly stirring the egg yolk paste by using a rubber scraper, and finally, pouring all the egg yolk paste in the container into the remaining container of the egg white cream, and completely and uniformly stirring the egg yolk paste until the egg yolk paste is smooth, fine and particle-free cake paste;
s4, reversing the mold: wiping the inner wall of the cake mould to remove water, pouring the cake paste into the cake mould, and slightly cracking the container on a table to knock out the big air bubbles in the cake paste;
s5, baking: electrifying the oven for preheating for 15min, putting the cake mould into the middle layer of the preheated oven, then heating the oven, and baking the cake paste for 40 min;
s6, cooling: taking out the baked cake, cracking on a table, and cooling on a grill;
s7, demolding to obtain a finished product: the cake mould of hand to back-off is patted gently, then mentions the cake membrane and can carry out the drawing of patterns to the cake.
Further, in S1, the anti-aging agent is composed of, by mass, 0.25% of cephalin, 0.16% of sodium stearoyl lactylate, 1.6% of diacetyl tartaric acid esters of mono-and diglycerides, and 0.25% of soybean lecithin.
Further, in S2, the container for beating the egg white must be water-free and oil-free, and egg yolk cannot be mixed in the egg white, and the mass of the white granulated sugar added each time is 1/3 of the total amount of the white granulated sugar.
Further, in S2, the rotation speed of the egg beater in the state that the egg white is in the coarse bubble state is 800r/min, and the rotation speed of the egg beater in the state that the egg white is in the grain state is 1200 r/min.
Further, in S3, when the cake paste is turned, the cake paste is turned at a constant speed by a bottom-up turning method, so that vigorous stirring is avoided, and the egg yolk paste is added three times when the cake paste is turned.
Further, in S5, the oven temperature during preheating was 120 ℃ and the oven temperature during baking was 180 ℃.
Further, in S6, the baked cake is immediately turned upside down and is completely cooled to be removed from the mold.
Further, in S3, the weak flour is sieved through a 40-mesh sieve, and the weak flour is uniformly sieved into the protein liquid.
Further, in S2, the hair-waving agent is white vinegar, and in S3, the vegetable oil is corn oil.
EXAMPLE five
A method for preparing a cake comprises the following steps:
s1, material preparation: 100g of egg white, 50g of egg yolk, 100g of low-gluten flour, 85g of white granulated sugar, 50g of vegetable oil, 65g of milk, 5 drops of a hair-beating agent and 3g of an anti-aging agent;
s2, beating eggs: firstly, putting protein and an anti-aging agent into a clean container, beating the protein and the anti-aging agent to a coarse bubble state by using an electric egg beater, adding a beating agent and a part of white granulated sugar into the protein, beating the protein to fine foam at a medium and high speed, then adding a part of white granulated sugar, continuously beating the protein to a texture state at a high speed, finally adding the rest of sugar, and continuously beating the protein to a dry foaming state, namely when the egg beater is lifted, pulling the protein out of a short and upright sharp corner to finally obtain protein cream;
s3, paste mixing: putting the yolk into another container, uniformly beating the yolk by using a manual egg beater until the color of the yolk becomes light, adding vegetable oil while stirring, adding milk while stirring, finally sieving low-gluten flour, slowly stirring until the yolk is smooth and fine and has no particles, after the yolk paste is stirred, taking 1/3 egg white cream into the container of the yolk paste, and uniformly stirring by using a rubber scraper; putting the 1/3 egg white cream into a container of egg yolk paste, uniformly stirring the egg yolk paste by using a rubber scraper, and finally, pouring all the egg yolk paste in the container into the remaining container of the egg white cream, and completely and uniformly stirring the egg yolk paste until the egg yolk paste is smooth, fine and particle-free cake paste;
s4, reversing the mold: wiping the inner wall of the cake mould to remove water, pouring the cake paste into the cake mould, and slightly cracking the container on a table to knock out the big air bubbles in the cake paste;
s5, baking: electrifying the oven for preheating for 15min, putting the cake mould into the middle layer of the preheated oven, then heating the oven, and baking the cake paste for 40 min;
s6, cooling: taking out the baked cake, cracking on a table, and cooling on a grill;
s7, demolding to obtain a finished product: the cake mould of hand to back-off is patted gently, then mentions the cake membrane and can carry out the drawing of patterns to the cake.
Further, in S1, the anti-aging agent is composed of, by mass, 0.3% of cephalin, 0.2% of sodium stearoyl lactylate, 2% of diacetyl tartaric acid esters of mono-and diglycerides, and 0.3% of soybean lecithin.
Further, in S2, the container for beating the egg white must be water-free and oil-free, and egg yolk cannot be mixed in the egg white, and the mass of the white granulated sugar added each time is 1/3 of the total amount of the white granulated sugar.
Further, in S2, the rotation speed of the egg beater in the state that the egg white is in the coarse bubble state is 800r/min, and the rotation speed of the egg beater in the state that the egg white is in the grain state is 1200 r/min.
Further, in S3, when the cake paste is turned, the cake paste is turned at a constant speed by a bottom-up turning method, so that vigorous stirring is avoided, and the egg yolk paste is added three times when the cake paste is turned.
Further, in S5, the oven temperature during preheating was 120 ℃ and the oven temperature during baking was 180 ℃.
Further, in S6, the baked cake is immediately turned upside down and is completely cooled to be removed from the mold.
Further, in S3, the weak flour is sieved through a 40-mesh sieve, and the weak flour is uniformly sieved into the protein liquid.
Further, in S2, the hair-waving agent is white vinegar, and in S3, the vegetable oil is corn oil.
Experimental methods
(1) Single factor experiment
The addition of the single anti-aging agent to the optimum experimental factor level for the effect on the anti-aging property of the cake was determined by the full texture analysis, water content, determination of the enthalpy of aging of the cake sample, see fig. 6.
(2) Response surface method
On the basis of a single-factor experiment, four factors, namely Sodium Stearyl Lactate (SSL), diacetyl tartaric acid monoglyceride and Diglyceride (DATEM), lecithin and cephalin, are subjected to four-factor and three-level experimental design by using cake aging enthalpy change and hardness as measurement indexes and box-behnken software, the experimental results are subjected to quadratic polynomial regression fitting respectively, regression equations with the cake aging enthalpy change and the hardness as response values are obtained respectively, the relationship between the factor levels and the response values is analyzed through regression, and the optimal optimization result is obtained finally according to the fitting degree of the obtained regression equations.
Measurement of index
(1) Texture analysis
And (4) placing the cake cooled to the normal temperature on a texture analyzer platform for detection. A P36R cylindrical flat-bottom probe is selected for the experiment, and various parameters are set as follows: the speed before, during and after the measurement is respectively 2mm/s, 4mm/s and 10mm/s, the interval time is 5s, the return distance is 5cm, and the compression degree is 50%.
(2) Determination of moisture content
The cake sample was taken out, and after removing the skin thereof, the remaining portion was cut into small pieces with a knife, and the moisture content thereof was measured with a halogen moisture meter.
(3) Determination of aging enthalpy Change
Removing the skin of a cake sample, cutting into small blocks by a knife, weighing the sample within 15mg by using a one-ten-thousandth balance, putting the sample into a small aluminum box, putting the aluminum box with the weighed sample into a DSC differential scanning calorimeter, and measuring the aging enthalpy change of the cake.
Results and analysis
(1) Single factor experiment
1. The effect of the addition of cephalin on cake quality is shown in FIG. 2 (2-1 to 2-5).
Observing fig. 2 (2-1 to 2-5), the hardness, the aging enthalpy change and the chewiness of the cake show approximately descending-ascending trends along with the increase of the addition amount of the cephalin, and are concave, and besides the aging enthalpy change of the cake sample on the first day always shows descending trends, part of the cake sample also shows descending-ascending-descending trends; the elasticity and the moisture content approximately show ascending-descending trend along with the increase of the addition amount of the cephalin, show convex shape, and partially show ascending-descending-ascending trend, such as the elasticity of a fifth skyhook cake sample. The optimal addition amount is 0.15 percent by analyzing the data of five indexes of the cephalin, such as cake hardness, aging enthalpy change, elasticity, moisture content and chewiness.
2. The effect of diacetyl tartaric acid esters of mono-and Diglycerides (DATEM) on cake quality is shown in FIG. 3 (3-1 to 3-5).
Observing fig. 3 (3-1 to 3-5), the hardness, the aging enthalpy change and the chewiness of the cake show approximately a falling-rising trend, a concave trend and a partial falling-rising-falling trend with the increase of the addition amount of diacetyl tartaric acid monoglyceride (DATEM); the elasticity and moisture content showed approximately an upward-downward trend with the increase of the amount of diacetyl tartaric acid ester of mono-Diglyceride (DATEM) added, and showed a convex shape with a slight deviation in the moisture content, and the moisture content was slightly lower than that of the control group at the addition of 0.4% and 0.8% of the sealed cake on the fifth day. The optimal addition amount is 1.6 percent by analyzing each data of five indexes of the diacetyl tartaric acid ester of mono-and-Diglycerides (DATEM) to the hardness, the aging enthalpy change, the elasticity, the moisture content and the chewiness of the cake.
3. The effect of the addition amount of Sodium Stearoyl Lactylate (SSL) on cake quality is shown in FIG. 4 (4-1 to 4-5).
Observing fig. 4 (4-1 to 4-5), the hardness, the aging enthalpy change and the chewiness of the cake approximately show a descending-ascending trend along with the increase of the addition amount of the sodium stearoyl lactylate, and show a descending-ascending-descending-ascending trend in a concave manner except for the hardness of the fifth skyhook cake sample; the elasticity and the moisture content approximately show an upward-downward trend along with the increase of the addition amount of the sodium stearoyl lactylate, and show a convex shape. The optimal addition amount of the sodium stearyl lactate is 0.16 percent by analyzing the data of the five indexes of the sodium stearyl lactate to the cake hardness, the aging enthalpy change, the elasticity, the moisture content and the chewiness.
4. The effect of the addition of soybean lecithin on cake quality is shown in FIG. 5 (5-1 to 5-5).
Observing fig. 5 (5-1 to 5-5), the hardness, the aging enthalpy change, and the chewiness show approximately a falling-rising tendency with increasing addition amount of the soybean lecithin, and show a falling-rising-falling tendency except for the hardness of the sealed cake sample on the fifth day; the elasticity and the moisture content approximately show an upward-downward trend along with the increase of the addition amount of the soybean lecithin, show a convex trend, and the moisture content of the sealed cake sample shows an upward-downward-upward trend on the fifth day. The optimal addition amount of the soybean lecithin is 0.2 percent by analyzing the data of the five indexes of the soybean lecithin on cake hardness, aging enthalpy change, elasticity, moisture content and chewiness.
Response surface experiment
1. Experimental results of response surface
A four-factor three-level response surface experiment was performed centering on the optimal level in the single-factor experiment (see fig. 7). And respectively taking the hardness and the aging enthalpy change of the cake as response values, and designing a response surface experimental scheme and results (see figure 8).
The aging enthalpy change data in the figure 8 is subjected to fitting analysis by adopting Design-expert8.0.6Trial software, a quadratic polynomial regression equation X =233.73-21.19A-20.35B-11.97C-27.66D +71.63AB +39.30AC-14.36AD +5.11BC +30.17BD +66.23CD +60.33A2+77.77B2+43.42C2+58.51D2 of the aging enthalpy change to response surface factors is obtained, the results and the variance analysis of the aging enthalpy change response surface are shown in figure 9, and the variance analysis of a regression model is shown in figure 10.
The data in fig. 9 and 10 were analyzed: the model P value is extremely obvious, but the mismatching item P value is 0.1028 and is not obvious, so that the model is inferred to have good fitting degree and reasonable experimental model; the decision coefficients R2=0.9007 and R2Adj =0.8014 show that the model has good fitting degree with the actual experiment result and higher reliability. In the analysis result of the variance, interaction terms AB and CD and quadratic terms A2, B2, C2 and D2 which have extremely significant influence in a quadratic polynomial regression equation show that the influence on the aging enthalpy change of the cake is the largest; the significant influence is primary A, B, D and interactive AC, while the insignificant one is primary C and interactive AD, BC, BD. Observing the P value, the sequence of the influence of four factors on the aging enthalpy change of the cake is as follows: d (soybean lecithin) > A (cephalin) > B (diacetyl tartaric acid ester of mono-and diglycerides) > C (sodium stearoyl lactylate).
Using Design-Expert8.0.6Trial software to perform fitting analysis on the hardness data in the graph 8 to obtain a quadratic polynomial regression equation of hardness to response surface factors
The regression results and the analysis of variance of the hardness response surface of Y =1778.92-133.93A-155.34B-269.94C-153.97D +83.75AB +115.51AC +211.21AD +106.92BC +171.58BD +290.05CD +235.87A2+256.03B2+206.70C2+269.58D2 are shown in FIG. 11, and the analysis of variance of the regression model is shown in FIG. 12.
The data in fig. 11 and 12 were analyzed: the P value of the model is extremely obvious, the P value of the mismatching item is 0.0567 and is not obvious, the fitting degree of the model is inferred to be better, and the experimental model is reasonable; the decision coefficients R2=0.9386 and R2Adj =0.8773 show that the model has good fitting degree with the actual experiment result and higher reliability. In the analysis of variance results, the most significant items in the quadratic polynomial regression equation comprise a primary item A, B, C, D and a secondary item A2, B2, C2 and D2 interaction item AD, which shows that the most significant items have the largest influence on the aging enthalpy change of the cake; the significant item has an interactive item BD, and the insignificant item has interactive items AB, AC and BC. Observing the P value, the sequence of the influence of four factors on the aging enthalpy change of the cake is as follows: c (sodium stearoyl lactylate) > B (diacetyl tartaric acid ester of mono-and diglycerides) > D (soya lecithin) > A (cephalin).
2. Determination of optimum combination of compounded anti-ageing agent
Comparing the determination coefficients R2, 0.9386>0.9007 of the two regression equations, the hardness determination coefficient is better, and the optimal combination of the compound anti-aging agent is determined by adopting the hardness response value, and according to the response surface experimental analysis, the optimal combination of the compound anti-aging agent can be obtained: the addition amount of the cephalin is 0.15%, the addition amount of the diacetyl tartaric acid monoglyceride and Diglyceride (DATEM) is 1.62%, the addition amount of the Sodium Stearyl Lactate (SSL) is 0.16%, and the addition amount of the soybean lecithin is 0.2%, wherein the cake hardness is 1727.07g according to the equation. Through verification experiments, the hardness of the cake baked according to the formula is 1730.57g, and is close to the predicted value, so that the optimal combination of the compound anti-aging agent optimized by the response surface method is accurate and reliable.
Conclusion
Through single factor experiments, the anti-aging agent is added into the cake, so that compared with the cake without the anti-aging agent, the cake has the advantages that various textures of the cake are improved, and the color, the smell and the taste are better than those of a control group. The optimal addition amount of the four anti-aging agents is as follows: 0.15% of cephalin, 1.6% of diacetyl tartaric acid monoglyceride and Diglyceride (DATEM), 0.16% of Sodium Stearyl Lactate (SSL) and 0.2% of soybean lecithin. By comparing the hardness of the cakes on the first day and the fifth day, the hardness of the cakes is increased along with the increase of the storage time, but the hardness of the cakes is lower than that of a control group without the anti-aging agent, which shows that the anti-aging agent has certain effect on delaying the aging of the cakes.
And compounding the four anti-aging agents, and then carrying out a response surface experiment to determine the hardness and the aging enthalpy change of the cake. Finally selecting the hardness with the strongest correlation as a response value by comparing the determination coefficient R2 of hardness and aging enthalpy change to obtain the optimal combination of the compound aging inhibitor: the addition amount of the cephalin is 0.15%, the addition amount of the diacetyl tartaric acid monoglyceride and Diglyceride (DATEM) is 1.62%, the addition amount of the Sodium Stearyl Lactate (SSL) is 0.16%, and the addition amount of the soybean lecithin is 0.2%, wherein the cake hardness is 1727.07g according to the equation. Through verification experiments, the hardness of the cake baked according to the formula is 1730.57g, the cake is close to a predicted value, and the optimal combination of the compound anti-aging agent optimized by the surface response surface method is accurate and reliable.
The working principle is as follows: s1, material preparation: 500g of egg white 100-; s2, beating eggs: firstly, putting protein into a clean container, beating the protein into a coarse bubble state by using an electric egg beater, adding a beating agent and a part of white granulated sugar into the protein, beating the protein into fine foam at a high speed, then adding a part of white granulated sugar, continuously beating the protein into a texture state at a high speed, finally adding the rest of sugar, and continuously beating the protein into a dry foaming state, namely when the egg beater is lifted, the protein can be pulled out to form a short and upright sharp corner, and finally protein cream is obtained; s3, paste mixing: putting the yolk into another container, uniformly beating the yolk by using a manual egg beater until the color of the yolk becomes light, adding vegetable oil while stirring, adding milk while stirring, finally sieving low-gluten flour, slowly stirring until the yolk is smooth and fine and has no particles, after the yolk paste is stirred, taking 1/3 egg white cream into the container of the yolk paste, and uniformly stirring by using a rubber scraper; putting the 1/3 egg white cream into a container of egg yolk paste, uniformly stirring the egg yolk paste by using a rubber scraper, and finally, pouring all the egg yolk paste in the container into the remaining container of the egg white cream, and completely and uniformly stirring the egg yolk paste until the egg yolk paste is smooth, fine and particle-free cake paste; s4, reversing the mold: wiping the inner wall of the cake mould to remove water, pouring the cake paste into the cake mould, and slightly cracking the container on a table to knock out the big air bubbles in the cake paste; s5, baking: preheating the oven for 10-15min by electrifying, placing the cake mold into the middle layer of the preheated oven, heating the oven, and baking the cake paste for 30-50 min; s6, cooling: taking out the baked cake, cracking on a table, and cooling on a grill; s7, demolding to obtain a finished product: the cake mould of hand to back-off is patted gently, then mentions the cake membrane and can carry out the drawing of patterns to the cake.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. An anti-aging agent for cakes, which is characterized in that: the material is prepared from the following materials: cephalin, sodium stearyl lactate, diacetyl tartaric acid ester of mono-and diglycerides and soybean lecithin.
2. A preparation method of a cake is characterized by comprising the following steps: the method comprises the following steps:
s1, material preparation: 100g of egg white, 50-250g of egg yolk, 100g of low-gluten flour, 85-500g of white granulated sugar, 50-250g of vegetable oil, 65-400g of milk, 5-30 drops of a hair-beating agent and 3-70g of an anti-aging agent;
s2, beating eggs: firstly, putting protein and an anti-aging agent into a clean container, beating the protein and the anti-aging agent to a coarse bubble state by using an electric egg beater, adding a beating agent and a part of white granulated sugar into the protein, beating the protein to fine foam at a medium and high speed, then adding a part of white granulated sugar, continuously beating the protein to a texture state at a high speed, finally adding the rest of sugar, and continuously beating the protein to a dry foaming state, namely when the egg beater is lifted, pulling the protein out of a short and upright sharp corner to finally obtain protein cream;
s3, paste mixing: putting the yolk into another container, uniformly beating the yolk by using a manual egg beater until the color of the yolk becomes light, adding vegetable oil while stirring, adding milk while stirring, finally sieving low-gluten flour, slowly stirring until the yolk is smooth and fine and has no particles, after the yolk paste is stirred, taking 1/3 egg white cream into the container of the yolk paste, and uniformly stirring by using a rubber scraper; putting the 1/3 egg white cream into a container of egg yolk paste, uniformly stirring the egg yolk paste by using a rubber scraper, and finally, pouring all the egg yolk paste in the container into the remaining container of the egg white cream, and completely and uniformly stirring the egg yolk paste until the egg yolk paste is smooth, fine and particle-free cake paste;
s4, reversing the mold: wiping the inner wall of the cake mould to remove water, pouring the cake paste into the cake mould, and slightly cracking the container on a table to knock out the big air bubbles in the cake paste;
s5, baking: preheating the oven for 10-15min by electrifying, placing the cake mold into the middle layer of the preheated oven, heating the oven, and baking the cake paste for 30-50 min;
s6, cooling: taking out the baked cake, cracking on a table, and cooling on a grill;
s7, demolding to obtain a finished product: the cake mould of hand to back-off is patted gently, then mentions the cake membrane and can carry out the drawing of patterns to the cake.
3. A method of preparing a cake according to claim 2 wherein: in the S1, the anti-aging agent is composed of, by mass, 0.1% -0.3% of cephalin, 0.04% -0.2% of sodium stearoyl lactylate, 0.4% -2% of diacetyl tartaric acid monoglyceride and diglyceride, and 0.1% -0.3% of soybean lecithin.
4. A method of preparing a cake according to claim 2 wherein: in the S2, the container for beating the egg white must be water-free and oil-free, egg yolk cannot be mixed in the egg white, and the mass of the white granulated sugar added each time is 1/3 of the total amount of the white granulated sugar.
5. A method of preparing a cake according to claim 2 wherein: in S2, the rotation speed of the egg beater in the state of crude egg white is 800-.
6. A method of preparing a cake according to claim 2 wherein: in the step S3, when the cake paste is turned, the cake paste is turned at a constant speed by a turning method from bottom to top, so that vigorous stirring is avoided, and the egg yolk paste is added three times when the cake paste is turned.
7. A method of preparing a cake according to claim 2 wherein: in the S5, the temperature of the oven during preheating is 100-120 ℃, and the temperature of the oven during baking is 150-180 ℃.
8. A method of preparing a cake according to claim 2 wherein: in S6, the baked cake is immediately turned upside down and is completely cooled to be removed from the mold.
9. A method of preparing a cake according to claim 2 wherein: in the S3, the weak flour passes through a 40-60 mesh screen, and the weak flour is evenly screened into the protein liquid.
10. A method of preparing a cake according to claim 2 wherein: in the S2, the hair beating agent is one of white vinegar or citric acid, and in the S3, the vegetable oil is corn oil.
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