CN113519580A - Frozen walnut cake green body swelling agent and preparation method and application thereof - Google Patents
Frozen walnut cake green body swelling agent and preparation method and application thereof Download PDFInfo
- Publication number
- CN113519580A CN113519580A CN202010324013.XA CN202010324013A CN113519580A CN 113519580 A CN113519580 A CN 113519580A CN 202010324013 A CN202010324013 A CN 202010324013A CN 113519580 A CN113519580 A CN 113519580A
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- parts
- leavening agent
- frozen
- green body
- walnut cake
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Links
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 46
- 235000020234 walnut Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 230000008961 swelling Effects 0.000 title abstract description 5
- 240000007049 Juglans regia Species 0.000 title 1
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 100
- 241000758789 Juglans Species 0.000 claims abstract description 45
- 238000003860 storage Methods 0.000 claims abstract description 19
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000002253 acid Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims description 36
- 235000013312 flour Nutrition 0.000 claims description 36
- 235000000346 sugar Nutrition 0.000 claims description 36
- 241000209140 Triticum Species 0.000 claims description 35
- 235000021307 Triticum Nutrition 0.000 claims description 35
- 238000007710 freezing Methods 0.000 claims description 23
- 230000008014 freezing Effects 0.000 claims description 23
- 238000005520 cutting process Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 11
- 238000004898 kneading Methods 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 6
- 102000004882 Lipase Human genes 0.000 claims description 6
- 239000004367 Lipase Substances 0.000 claims description 6
- 108090001060 Lipase Proteins 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 235000019421 lipase Nutrition 0.000 claims description 6
- 235000019197 fats Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 3
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 3
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 3
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 3
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 3
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 3
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 3
- 229960003681 gluconolactone Drugs 0.000 claims description 3
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 3
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 3
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 150000003904 phospholipids Chemical class 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims 1
- 239000012467 final product Substances 0.000 claims 1
- 238000005336 cracking Methods 0.000 abstract description 16
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 41
- 239000004519 grease Substances 0.000 description 30
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 26
- 239000004615 ingredient Substances 0.000 description 18
- 235000017557 sodium bicarbonate Nutrition 0.000 description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 13
- 239000003921 oil Substances 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
- 235000014594 pastries Nutrition 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- 150000008043 acidic salts Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- -1 diglycerol fatty acid esters Chemical class 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives 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
- 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
Abstract
The invention relates to a food additive, and in particular relates to a frozen walnut cake green body leavening agent as well as a preparation method and application thereof. The invention provides a frozen walnut cake green compact swelling agent which comprises the following components in parts by weight: 40-55 parts of embedded sodium bicarbonate, 20-45 parts of acid salt, 1-10 parts of emulsifier, 1-10 parts of inactivated yeast, 0.1-2 parts of enzyme preparation and 5-30 parts of auxiliary material. The invention also provides a preparation method and application of the frozen green compact leavening agent, and the frozen walnut cake green compact made by using the frozen walnut cake green compact leavening agent has the advantages that the problem of surface cracking in the cold storage process and the problem of small diameter of a product baked after cold storage are obviously improved.
Description
Technical Field
The invention relates to the field of food additives, in particular to a frozen walnut cake green body leavening agent and a preparation method and application thereof.
Background
The walnut cake is a traditional special cake in China, the main raw materials are sugar, oil, eggs, flour and a swelling agent, wherein the swelling agent plays a main role in shaping and mouthfeel of the walnut cake. With the revival of Chinese style pastry, the walnut pastry becomes a popular pastry product again.
Because the walnut cake is easy to generate the phenomena of oil return, moisture absorption, rancidity of oil ester and the like in the placing process, the existing walnut cake is mainly in the form of roasting and selling at present. Due to the rising labor cost and the reduction of skilled technicians, many baking shops have difficulty finding corresponding personnel to make walnut cakes. The application of the frozen dough green body technology can reduce the repeated investment and the waste of human resources, so that the chain baking enterprises can save time, labor, materials and land; the method is also beneficial to chain enterprise standardization, and avoids the situation that the product quality is unstable due to the lack of mature baking talents.
Disclosure of Invention
The quality of the frozen green body is reduced due to the influence of various factors in the processes of freezing, freezing and unfreezing, and the water holding capacity of the product is reduced due to dehydration in the preservation process, so that the quality of the product is influenced, and even the product is cracked; in addition, in the freezing storage process, the gas in the leavening agent is also partially lost, and the problem that the baked finished product is smaller is finally caused.
Aiming at the defects in the prior art, the invention aims to provide a frozen walnut cake green body leavening agent.
The invention also aims to provide a preparation method of the frozen walnut cake green body leavening agent.
The technical scheme adopted by the invention for solving the technical problem is as follows:
the frozen walnut cake green body leavening agent comprises the following components in parts by weight: 40-55 parts of embedded sodium bicarbonate, 20-45 parts of acid salt, 1-10 parts of emulsifier, 1-10 parts of inactivated yeast, 0.1-2 parts of enzyme preparation and 5-30 parts of auxiliary material.
Preferably, the leavening agent comprises the following components in parts by weight: 40-55 parts of embedded sodium bicarbonate, 25-35 parts of acid salt, 5-10 parts of emulsifier, 3-8 parts of inactivated yeast, 0.5-1.5 parts of enzyme preparation and 5-15 parts of auxiliary material.
Preferably, the acidic salt in the leavening agent comprises one or more of disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium hydrogen phosphate, sodium dihydrogen phosphate and glucono delta-lactone.
Preferably, the emulsifier in the above leavening agent comprises a mono-diglycerol fatty acid ester and/or a powdered phospholipid.
Preferably, the enzyme preparation in the above leavening agent comprises one or more of amylase, xylanase, lipase and protease. Preferably, the enzyme preparation comprises 0.2-0.3 part by weight of protease, 0.1-0.4 part by weight of amylase, 0.1-0.3 part by weight of xylanase and 0.1-0.2 part by weight of lipase.
Preferably, the auxiliary material in the above leavening agent comprises one or more of calcium carbonate, corn starch, wheat starch, potato starch and tapioca starch.
The invention also provides a preparation method of the cold-loosening walnut cake green compact leavening agent, which comprises the following steps: weighing the components according to the weight parts, and then mixing the components to obtain the frozen walnut cake green compact leavening agent.
Preferably, the mixing is preceded by crushing, sieving, and sieving to a particle size of 20-80 mesh.
The invention also provides a frozen green body which contains the leavening agent, wheat flour, sugar, grease and eggs.
Preferably, the frozen green body comprises the following components in parts by weight: contains 2-3 parts of the leavening agent, 100 parts of wheat flour, 35-65 parts of sugar, 35-65 parts of grease and 8-15 parts of eggs.
The invention also provides a manufacturing method of the frozen green body, which comprises the following steps:
(1) kneading: adding the sugar, the grease, the eggs, the wheat flour and the leavening agent, and stirring to prepare dough;
(2) cutting and forming: cutting the kneaded dough and forming;
(3) freezing: freezing at-40 to-15 ℃ for 30 to 60min to prepare a frozen green body;
(4) freezing and storing: transferring the frozen green body to a temperature of between 20 ℃ below zero and 10 ℃ below zero for frozen storage.
The invention also provides a baked food obtained by baking the frozen green body.
The invention also provides a baking method of the frozen green body, which comprises the following steps: directly placing the frozen green body on a baking tray, placing the baking tray in an oven, baking for 15-20min at the temperature of 180 ℃ for baking at the temperature of 140 ℃ for baking at the temperature of lower temperature, and obtaining a finished product.
The invention also provides the use of the frozen green body leavening agent or the frozen green body in the manufacture of baked food, preferably walnut cake.
The invention has the beneficial effects that: by using the frozen walnut cake green body leavening agent, the cracking problem in the frozen storage process of the frozen walnut cake green body and the problem that the diameter of a baked product after the frozen storage of the frozen walnut cake green body is smaller are obviously improved, compared with the prior art, the surface cracking rate of the green body after the frozen storage of the frozen walnut cake green body is reduced to be below 4.00 percent after 5 days, the diameter reduction rate of the baked product is reduced to be below 0.54 percent, the surface cracking rate of the green body after the frozen storage is reduced to be below 5.50 percent after 10 days, the diameter reduction rate of the baked product is reduced to be below 0.98 percent, the cracking rate after 15 days is reduced to be below 6.30 percent after the frozen storage, and the diameter reduction rate of the baked product is reduced to be below 1.41 percent.
Detailed Description
The invention aims to provide a frozen walnut cake green body leavening agent, a preparation method and application thereof, and solves the problems of surface cracking in the freezing storage process of frozen green bodies and small diameter of baked products after freezing storage.
The technical scheme adopted by the invention for solving the technical problem is as follows:
the frozen walnut cake green body leavening agent comprises the following components in parts by weight: 40-55 parts of embedded sodium bicarbonate, 20-45 parts of acid salt, 1-10 parts of emulsifier, 1-10 parts of inactivated yeast, 0.1-2 parts of enzyme preparation and 5-30 parts of auxiliary material.
Preferably, the leavening agent comprises the following components in parts by weight: 40-55 parts of embedded sodium bicarbonate, 25-35 parts of acid salt, 5-10 parts of emulsifier, 3-8 parts of inactivated yeast, 0.5-1.5 parts of enzyme preparation and 5-15 parts of auxiliary material.
Preferably, the acidic salt in the leavening agent comprises one or more of disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium hydrogen phosphate, sodium dihydrogen phosphate and glucono delta-lactone.
Preferably, the emulsifier in the above leavening agent comprises a mono-diglycerol fatty acid ester and/or a powdered phospholipid.
Preferably, the enzyme preparation in the above leavening agent comprises one or more of amylase, xylanase, lipase and protease. Preferably, the enzyme preparation comprises 0.2-0.3 part by weight of protease, 0.1-0.4 part by weight of amylase, 0.1-0.3 part by weight of xylanase and 0.1-0.2 part by weight of lipase.
Preferably, the auxiliary material in the above leavening agent comprises one or more of calcium carbonate, corn starch, wheat starch, potato starch and tapioca starch.
The invention also provides a preparation method of the cold-loosening walnut cake green compact leavening agent, which comprises the following steps: weighing the components according to the weight parts, and then mixing the components to obtain the frozen walnut cake green compact leavening agent.
Preferably, the mixing is preceded by crushing, sieving, and sieving to a particle size of 20-80 mesh.
The invention also provides a frozen green walnut cake blank which contains the leavening agent, wheat flour, sugar, grease and eggs.
Preferably, the frozen green walnut cake comprises the following components in parts by weight: contains 2-3 parts of the leavening agent, 100 parts of wheat flour, 35-65 parts of sugar, 35-65 parts of grease and 8-15 parts of eggs.
The invention also provides a method for manufacturing the frozen green walnut cake blank, which comprises the following steps:
(1) kneading: adding the sugar, the grease, the eggs, the wheat flour and the leavening agent, and stirring to prepare dough;
(2) cutting and forming: dividing the kneaded dough into 50 g/piece, and molding by using a mold;
(3) freezing: freezing for 30-60min at the temperature of-40 to-15 ℃ to prepare a frozen green walnut cake blank;
(4) freezing and storing: transferring the frozen green walnut cakes to the condition of-20 to-10 ℃ for freezing storage.
The invention also provides a baking method of the frozen green walnut cake, which comprises the following steps: and directly placing the frozen walnut cake green blank on a baking tray, placing the baking tray in an oven, baking for 15-20min at the temperature of upper fire 180-.
The fatty acids in the mono-and diglycerol fatty acid esters used in the present invention may be: oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid, lauric acid, and the like, as long as they are fatty acids that can be used as emulsifiers in the preparation of additives according to common general knowledge of those skilled in the art, can be used in the present invention.
The embedding sodium bicarbonate used in the examples and comparative examples of the present invention was made using spray drying technology using edible oil as the embedding substance, model PS85, representing 85% of the sodium bicarbonate active ingredient.
The frozen green walnut cake leavening agent of the present invention, the preparation method thereof and the use thereof in walnut cakes will be specifically described by specific examples.
The sources of the components of the leavening agent of the invention and the manufacturers are shown in table 1.
Table 1 sources of feedstock and equipment for use in the present invention
The specific ratios of the components of the leavening agents in the examples are detailed in Table 2, and the specific ratios of the components of the leavening agents in the comparative examples are detailed in Table 3
TABLE 2 component ratios of leavening agents of the examples of the present invention
TABLE 3 proportion of the components of the leavening agent in the comparative example
Example 1
1. The components were weighed out in the proportions indicated in example 1 of Table 2 and then mixed to give 100g total of leavening agent 1 of the present invention.
2. 1000g of wheat flour, 30g of leavening agent 1, 350g of sugar, 650g of grease and 100g of eggs are weighed respectively.
3. Kneading dough, uniformly stirring the sugar, the grease and the eggs, adding the wheat flour and the leavening agent 1, and continuously stirring to prepare dough.
4. And (4) cutting and forming, namely cutting the kneaded dough into 50 g/piece, and forming by using a die.
5. Freezing at-40 deg.C for 30min and-20 deg.C;
6. baking, wherein the frozen green body is taken out and baked after being frozen and stored for 0 day, 5 days, 10 days and 15 days respectively, the temperature of the upper fire of the baking is 220 ℃, the temperature of the lower fire is 180 ℃, and the baking is 15 min.
Example 2
1. The components were weighed out in the proportions indicated in example 2 of Table 2 and then mixed to give 100g total of leavening agent 2 of the present invention.
2. 1000g of wheat flour, 23g of raising agent 2, 650g of sugar, 350g of grease and 150g of eggs are weighed respectively.
3. Kneading dough, uniformly stirring the sugar, the grease and the eggs, adding the wheat flour and the leavening agent 2, and continuously stirring to prepare dough.
4. And (4) cutting and forming, namely cutting the kneaded dough into 50 g/piece, and forming by using a die.
5. Freezing at-15 deg.C for 60min and-10 deg.C;
6. and (3) baking, namely taking out the frozen green bodies after freezing and storing for 0 day, 5 days, 10 days and 15 days respectively to detect the cracking condition of the green bodies, and baking for 20min at the upper fire temperature of 180 ℃ and the lower fire temperature of 140 ℃.
Example 3
1. The components were weighed out in the component proportions of example 3 of Table 2 and then mixed to give 100g total of leavening agent 3 of the present invention.
2. 1000g of wheat flour, 27g of leavening agent 3, 450g of sugar, 450g of oil and fat and 125g of eggs are weighed respectively.
3. Kneading dough, uniformly stirring the sugar, the grease and the eggs, adding the wheat flour and the leavening agent 3, and continuously stirring to prepare dough.
4. And (4) cutting and forming, namely cutting the kneaded dough into 50 g/piece, and forming by using a die.
5. Freezing at-25 deg.C for 50min and-15 deg.C;
6. and (3) baking, namely taking out the frozen green bodies after freezing and storing for 0 day, 5 days, 10 days and 15 days respectively to detect the cracking condition of the green bodies, and baking for 16min at the upper fire temperature of 210 ℃ and the lower fire temperature of 150 ℃.
Example 4
1. The components were weighed out in the proportions indicated in example 4 of Table 2 and then mixed to give 100g total of leavening agent 4 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 4, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
3. Kneading dough, uniformly stirring the sugar, the grease and the eggs, adding the wheat flour and the leavening agent 4, and continuously stirring to prepare dough.
4. And (4) cutting and forming, namely cutting the kneaded dough into 50 g/piece, and forming by using a die.
5. Freezing at-35 deg.C for 40min and-18 deg.C;
6. and (4) baking, namely taking out the frozen green bodies after freezing and storing for 0 day, 5 days, 10 days and 15 days respectively to detect the cracking condition of the green bodies, and baking for 18min at the upper fire temperature of 200 ℃ and the lower fire temperature of 160 ℃.
Example 5
1. The components were weighed out in the proportions shown in example 5 of Table 2 and then mixed to obtain 100g total of the leavening agent 5 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 5, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
Example 6
1. The components were weighed out in the proportions indicated in example 6 of Table 2 and then mixed to give 100g total of the leavening agent 6 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 6, 500g of sugar, 500g of grease and 80g of eggs are respectively weighed.
The remaining steps were the same as in example 4, steps 3-6.
Example 7
1. The components were weighed out in the component proportions of example 7 of Table 2 and then mixed to give 100g total of leavening agent 7 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 7, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
Example 8
1. The components were weighed out in the proportions shown in Table 2 and example 8, and then mixed to obtain 100g total of the leavening agent 8 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 8, 500g of sugar, 500g of grease and 80g of eggs are respectively weighed.
The remaining steps were the same as in example 4, steps 3-6.
Example 9
1. The components were weighed out in the proportions indicated in example 9 of Table 2 and then mixed to give 100g total of the leavening agent 9 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 9, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
Example 10
1. The components were weighed out in the component proportions of example 10 of Table 2 and then mixed to obtain 100g total of the leavening agent 10 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 10, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
Comparative example 1
1. The ingredients were weighed out in the ingredient ratios of comparative example 1 of Table 3, which is a control experiment with example 8 except that 8g of inactivated yeast was not used in comparative example 1, and then the ingredients were mixed to obtain 100g in total of leavening agent 11 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 11, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
Comparative example 2
1. The ingredients were weighed out in the ingredient ratios of comparative example 2 of Table 3, which is a control experiment with example 9 except that 8g of inactivated yeast was not used in comparative example 2, and then the ingredients were mixed to obtain 100g in total of leavening agent 12 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 12, 500g of sugar, 500g of grease and 80g of eggs are respectively weighed.
The remaining steps were the same as in example 4, steps 3-6.
Comparative example 3
1. The ingredients were weighed out in the ingredient ratios of comparative example 3 of Table 3, which is a control experiment with example 10 except that 7g of inactivated yeast was not used in comparative example 3, and then the ingredients were mixed to obtain 100g in total of leavening agent 13 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 13, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
Comparative example 4
1. The ingredients were weighed out in the ingredient ratios of comparative example 4 of Table 3, and comparative example 4 and example 8 were comparative experiments except that in comparative example 4, ordinary sodium bicarbonate was used instead of embedded sodium bicarbonate of the same sodium bicarbonate content, and then the ingredients were mixed to obtain 100g in total of the leavening agent 14 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 14, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
Comparative example 5
1. The ingredients were weighed out in the ingredient ratios of comparative example 5 of Table 3, and this comparative example 5 was compared with example 9 as a control except that in this comparative example 5, ordinary sodium bicarbonate was used instead of embedded sodium bicarbonate of the same sodium bicarbonate content, and then the ingredients were mixed to obtain 100g in total of leavening agent 15 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 15, 500g of sugar, 500g of grease and 80g of eggs are respectively weighed.
The remaining steps were the same as in example 4, steps 3-6.
Comparative example 6
1. The ingredients were weighed out in the ingredient ratios of comparative example 6 of Table 3, and this comparative example 6 was compared with example 10 as a control except that in this comparative example 6, ordinary sodium bicarbonate was used instead of embedded sodium bicarbonate of the same sodium bicarbonate content, and then the ingredients were mixed to obtain 100g in total of the leavening agent 16 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 16, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
Comparative example 7
1. The components were weighed out in the component proportions of comparative example 7 in Table 3, and then mixed to obtain 100g in total of the leavening agent 17 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 17, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
Comparative example 8
1. The components were weighed out in the component ratios of comparative example 8 in Table 3, and then mixed to obtain 100g in total of the leavening agent 18 of the present invention.
2. 1000g of wheat flour, 25g of raising agent 18, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
Comparative example 9
1. The components were weighed out in the component ratios of comparative example 9 in Table 3, and then mixed to obtain 100g in total of the leavening agent 19 of the present invention.
2. 1000g of wheat flour, 25g of raising agent 19, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
Comparative example 10
1. The components were weighed out in the component ratios of comparative example 10 in Table 3, and then mixed to obtain 100g in total of the leavening agent 20 of the present invention.
2. 1000g of wheat flour, 25g of leavening agent 20, 500g of sugar, 500g of grease and 80g of eggs are respectively weighed.
The remaining steps were the same as in example 4, steps 3-6.
Comparative example 11
1. The components were weighed out in the component ratios of comparative example 11 in Table 3, and then mixed to obtain 100g in total of the leavening agent 21 of the present invention.
2. 1000g of wheat flour, 25g of raising agent 21, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
Comparative example 12
1. 1000g of wheat flour, 25g of commercially available baking powder, 500g of sugar, 500g of fat and oil and 80g of eggs are weighed respectively.
The remaining steps were the same as in example 4, steps 3-6.
The frozen green articles and frozen and baked products prepared in examples 1 to 10 and comparative examples 1 to 12 were tested, and the test results are shown in table 4, and the test methods are as follows:
the green body cracking rate test method comprises the following steps: 100 green bodies were frozen for a period of time (5 days, 10 days or 15 days) and observed for cracking and the number of cracked green bodies was recorded. Wherein the green body is significantly cracked or has been incompletely treated as cracked, and the surface has fine cracks or is completely treated as uncracked.
Green body cracking rate is the number of cracked green bodies/total amount of green bodies × 100%.
Diameter test method: randomly taking 10 baked walnut cakes, respectively measuring the diameters of the walnut cakes by using a ruler, and recording the diameters as Dn (n is 1-10), then averaging to obtain the final diameter D, wherein the calculation formula is as follows:
D＝(D1+D2+D3+D4+D5+D6+D7+D8+D9+D10)/10
table 4 frozen walnut cake green body test results
As can be seen from the experimental results in Table 4, the cracking rates of the green compacts in examples 1 to 10 after the green compacts were frozen for 5 days, frozen for 10 days, and frozen for 15 days were respectively 2.80 to 4.00%, 4.50 to 5.50%, and 4.80 to 6.30%, which were lower than those of comparative examples 1 to 12, i.e., 4.10 to 10.0%, 5.80 to 13.00%, and 7.00 to 15.00%; the green compacts were frozen for 5 days, frozen for 10 days and frozen for 15 days, respectively, and the diameter reduction rates of the baked products of examples 1 to 10 were 0.21 to 0.54%, 0.39 to 0.98% and 0.68 to 1.41%, respectively, which were lower than those of comparative examples 1 to 12, i.e., 0.72 to 5.26%, 2.38 to 12.35% and 3.63 to 16.97%.
As can be seen from the results of comparative examples 1 to 3 and examples 8 to 10 in Table 4, the frozen green bodies produced according to the present invention were reduced in both the green body cracking rate during frozen storage and the diameter reduction rate of the baked products after frozen storage, as compared with the frozen green bodies produced using the leavening agent lacking the inactivated yeast in the components.
As can be seen from the results of comparative examples 4 to 6 and examples 8 to 10 in Table 4, the frozen green bodies produced according to the present invention were reduced in both the green body cracking rate during frozen storage and the diameter reduction rate of the baked products after frozen storage, as compared with the frozen green bodies produced by using ordinary sodium bicarbonate in place of the sodium bicarbonate-embedded leavening agent having the same sodium bicarbonate content.
Experimental results show that the frozen walnut cake green body leavening agent provided by the invention can be used for obviously improving the cracking problem in the frozen storage process of the frozen walnut cake green body and the problem that the diameter of a product baked after the frozen storage of the frozen walnut cake green body is smaller.
The foregoing is considered as illustrative and not restrictive in character, and that various modifications, equivalents, and improvements made within the spirit and principles of the invention are intended to be included within the scope of the invention.
Claims (14)
1. The frozen walnut cake green body leavening agent is characterized by comprising the following components in parts by weight: 40-55 parts of embedded sodium bicarbonate, 20-45 parts of acid salt, 1-10 parts of emulsifier, 1-10 parts of inactivated yeast, 0.1-2 parts of enzyme preparation and 5-30 parts of auxiliary material.
2. The leavening agent as claimed in claim 1, comprising the following components in parts by weight: 40-55 parts of embedded sodium bicarbonate, 25-35 parts of acid salt, 5-10 parts of emulsifier, 3-8 parts of inactivated yeast, 0.5-1.5 parts of enzyme preparation and 5-15 parts of auxiliary material.
3. The leavening agent according to claim 1 or 2, wherein the acid salt comprises one or more of disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium hydrogen phosphate, sodium dihydrogen phosphate and glucono-delta-lactone.
4. The leavening agent according to any one of claims 1 to 3, wherein the emulsifier comprises a mono-diglycerol fatty acid ester and/or a powdered phospholipid.
5. The leavening agent of any one of claims 1 to 4, wherein the enzyme preparation comprises one or more of an amylase, a xylanase, a lipase and a protease.
6. The leavening agent of claim 5, wherein the enzyme preparation comprises 0.2 to 0.3 parts by weight of protease, 0.1 to 0.4 parts by weight of amylase, 0.1 to 0.3 parts by weight of xylanase and 0.1 to 0.2 parts by weight of lipase.
7. The leavening agent of any one of claims 1 to 6, wherein the auxiliary material comprises one or more of calcium carbonate, corn starch, wheat starch, potato starch and tapioca starch.
8. The method of preparing the leavening agent of any one of claims 1 to 7, wherein the embedded sodium bicarbonate, the acid salt, the emulsifier, the inactivated yeast, the enzyme preparation and the auxiliary material are mixed to obtain the frozen walnut cake green body leavening agent.
9. A frozen green body comprising the leavening agent according to any one of claims 1 to 8, wheat flour, sugar, fat and oil, and eggs.
10. The frozen green body as claimed in claim 9, characterized by comprising the following components in parts by weight: comprises 2-3 parts of leavening agent as defined in any one of claims 1-8, 100 parts of wheat flour, 35-65 parts of sugar, 35-65 parts of oil and fat and 8-15 parts of egg.
11. A method of making a frozen green body as claimed in claim 9 or 10, comprising the steps of:
(1) kneading: adding said sugar, fat, egg, wheat flour and the leavening agent of any one of claims 1 to 8, and stirring to form a dough;
(2) cutting and forming: cutting and molding the well-blended dough obtained in the step (1) to obtain dough;
(3) freezing: freezing the dough obtained in the step (2) at the temperature of-40 to-15 ℃ for 30 to 60min to obtain a frozen green body;
(4) freezing and storing: and (4) transferring the frozen green body obtained in the step (3) to a condition of-20 to-10 ℃ for freezing storage.
12. A baking method of frozen green body, characterized in that the frozen green body as described in any one of claims 9-11 is placed into an oven, baked at 180 ℃ and 220 ℃ for 15-20min, and baked at 140 ℃ and 180 ℃ for 15-20min to obtain the final product.
13. A baked food product obtained by baking a frozen green body as claimed in any one of claims 9 to 11.
14. Use of a frozen green walnut cake leavening agent according to any one of claims 1 to 8 or a frozen green body according to claim 9 or 10 in the manufacture of a baked good, preferably a walnut cake.
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