CN113519580B - Frozen walnut cake green body leavening agent and preparation method and application thereof - Google Patents
Frozen walnut cake green body leavening agent and preparation method and application thereof Download PDFInfo
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- CN113519580B CN113519580B CN202010324013.XA CN202010324013A CN113519580B CN 113519580 B CN113519580 B CN 113519580B CN 202010324013 A CN202010324013 A CN 202010324013A CN 113519580 B CN113519580 B CN 113519580B
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- leavening agent
- green body
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- 235000010855 food raising agent Nutrition 0.000 title claims abstract description 104
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 44
- 235000020234 walnut Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 240000007049 Juglans regia Species 0.000 title abstract 3
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 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
- 238000000034 method Methods 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 8
- 150000008043 acidic salts Chemical class 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims description 42
- 230000008014 freezing Effects 0.000 claims description 42
- 241000758789 Juglans Species 0.000 claims description 41
- 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
- 239000004519 grease Substances 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 11
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 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
- 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
- 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
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 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 4
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 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 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 4
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 4
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 4
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 4
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 4
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 4
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 4
- 229960003681 gluconolactone Drugs 0.000 claims description 4
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 4
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 4
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 229940100445 wheat starch Drugs 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol Substances OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 3
- 150000003904 phospholipids Chemical class 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims 2
- 238000005336 cracking Methods 0.000 abstract description 16
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 43
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 26
- 235000017557 sodium bicarbonate Nutrition 0.000 description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 13
- 239000000203 mixture Substances 0.000 description 11
- 239000004615 ingredient Substances 0.000 description 10
- 238000002474 experimental method Methods 0.000 description 5
- 238000007873 sieving Methods 0.000 description 4
- 238000007493 shaping process Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 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
- 238000010304 firing Methods 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 235000021357 Behenic acid Nutrition 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
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- -1 fatty acid esters Chemical class 0.000 description 1
- 125000005313 fatty acid group Chemical group 0.000 description 1
- 150000004665 fatty acids 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
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- 235000019198 oils Nutrition 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
- 238000001694 spray drying Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000002699 waste material Substances 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a food additive, in particular to a frozen walnut cake green body leavening agent, a preparation method and application thereof. The invention provides a frozen walnut cake green body leavening agent which comprises the following components in parts by weight: 40-55 parts of embedded sodium bicarbonate, 20-45 parts of acidic salt, 1-10 parts of emulsifying agent, 1-10 parts of inactivated yeast, 0.1-2 parts of enzyme preparation and 5-30 parts of auxiliary materials. The invention also provides a preparation method and application of the frozen green body leavening agent, and the frozen green body manufactured by using the frozen green body leavening agent obviously improves the surface cracking problem in the refrigerating process and the problem of smaller diameter of the baked product after refrigeration.
Description
Technical Field
The invention relates to the field of food additives, in particular to a frozen walnut cake green body leavening agent, a preparation method and application thereof.
Background
The walnut cake is a Chinese traditional characteristic cake, and the main raw materials comprise sugar, oil, eggs, flour and a leavening agent, wherein the leavening agent plays a main role in shaping and mouthfeel of the walnut cake. Along with the Chinese style pastry, the walnut cake becomes a popular pastry product again.
The phenomenon of oil return, moisture absorption, grease rancidity and the like easily occur in the placement process of the walnut cake, and the existing walnut cake is mainly in the form of baking and selling at present. Due to the increasing labor costs and the reduced number of skilled technicians, it is difficult for many bakeries to find the corresponding personnel to make the walnut cake. The application of the frozen dough green body technology can reduce the repeated investment and the waste of human resources, so that the interlocking baking enterprises can save time, labor, materials and land; the standardization of the interlocking enterprises is facilitated, and the situation that the quality of the product is unstable due to lack of mature baked talents is avoided.
Disclosure of Invention
The frozen green body is degraded due to the influence of various factors in the freezing, freezing and thawing processes, the water loss in the preservation process can reduce the water holding capacity of the product, thereby affecting the quality of the product and even causing cracking; in addition, in the freezing and storing process, the gas in the leavening agent is also partially lost, and finally the problems of small baked finished products and the like are caused.
Aiming at the defects existing in the prior art, one of the purposes of the invention is to provide a frozen walnut cake green body leavening agent.
The second purpose of the invention is to provide a preparation method of the frozen walnut cake green body leavening agent.
The technical scheme adopted for solving the technical problems 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 acidic salt, 1-10 parts of emulsifying agent, 1-10 parts of inactivated yeast, 0.1-2 parts of enzyme preparation and 5-30 parts of auxiliary materials.
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 emulsifying agent, 3-8 parts of inactivated yeast, 0.5-1.5 parts of enzyme preparation and 5-15 parts of auxiliary materials.
Preferably, the acid 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 leavening agent comprises a mono-, di-glycerol fatty acid ester and/or a powdered phospholipid.
Preferably, the enzyme preparation in the leavening agent comprises one or more than two of amylase, xylanase, lipase and protease. Preferably, 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.
Preferably, the auxiliary materials in the leavening agent comprise one or more than two of calcium carbonate, corn starch, wheat starch, potato starch and tapioca starch.
The invention also provides a preparation method of the cold-loose walnut cake green body leavening agent, which comprises the following steps: and weighing the components according to the weight parts, and then mixing the components to obtain the frozen walnut cake green body leavening agent.
Preferably, the mixing is preceded by crushing, sieving and sieving with 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: comprises 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) Dough kneading: adding the sugar, the grease, the egg, the wheat flour and the leavening agent, and stirring to prepare dough;
(2) And (5) cutting and forming: dividing the dough, and shaping;
(3) Freezing: freezing for 30-60min at the temperature of-40 to-15 ℃ to prepare a frozen green body;
(4) Freezing and storing: transferring the frozen green body to a temperature of minus 20 ℃ to minus 10 ℃ for freezing 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 into a baking oven, and baking at 180-220 ℃ and 140-180 ℃ for 15-20min to obtain the finished product.
The invention also provides the application of the frozen green body leavening agent or the frozen green body in the manufacture of baked food, preferably walnut cakes.
The invention has the beneficial effects that: compared with the prior art, the surface cracking rate of the frozen walnut cake green body is reduced to below 4.00 percent after 5 days of freezing and storing, the diameter reduction rate of the baked product is reduced to below 0.54 percent after 10 days of freezing and storing, the surface cracking rate of the frozen walnut cake green body is reduced to below 5.50 percent, the diameter reduction rate of the baked product is reduced to below 0.98 percent, the cracking rate of the frozen walnut cake green body is reduced to below 6.30 percent after 15 days of freezing and storing, and the diameter reduction rate of the baked product is reduced to 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 and small diameter of baked products after frozen storage in the frozen storage process of frozen green bodies.
The technical scheme adopted for solving the technical problems 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 acidic salt, 1-10 parts of emulsifying agent, 1-10 parts of inactivated yeast, 0.1-2 parts of enzyme preparation and 5-30 parts of auxiliary materials.
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 emulsifying agent, 3-8 parts of inactivated yeast, 0.5-1.5 parts of enzyme preparation and 5-15 parts of auxiliary materials.
Preferably, the acid 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 leavening agent comprises a mono-, di-glycerol fatty acid ester and/or a powdered phospholipid.
Preferably, the enzyme preparation in the leavening agent comprises one or more than two of amylase, xylanase, lipase and protease. Preferably, 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.
Preferably, the auxiliary materials in the leavening agent comprise one or more than two of calcium carbonate, corn starch, wheat starch, potato starch and tapioca starch.
The invention also provides a preparation method of the cold-loose walnut cake green body leavening agent, which comprises the following steps: and weighing the components according to the weight parts, and then mixing the components to obtain the frozen walnut cake green body leavening agent.
Preferably, the mixing is preceded by crushing, sieving and sieving with a particle size of 20-80 mesh.
The invention also provides a frozen walnut cake green body which contains the leavening agent, wheat flour, sugar, grease and eggs.
Preferably, the frozen walnut cake green body comprises the following components in parts by weight: comprises 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 walnut cake green body, which comprises the following steps:
(1) Dough kneading: adding the sugar, the grease, the egg, the wheat flour and the leavening agent, and stirring to prepare dough;
(2) And (5) cutting and forming: dividing the dough into 50 g/piece, and shaping by using a die;
(3) Freezing: freezing for 30-60min at the temperature of-40 to-15 ℃ to prepare frozen walnut cake green bodies;
(4) Freezing and storing: transferring the frozen walnut cake green body to a temperature of between 20 ℃ below zero and 10 ℃ below zero for freezing and storing.
The invention also provides a baking method of the frozen walnut cake green body, which comprises the following steps: and directly placing the frozen walnut cake green body on a baking tray, placing the baking tray into a baking oven, and baking for 15-20min at the temperature of 180-220 ℃ and 140-180 ℃ to obtain a finished walnut cake product.
The fatty acids in the mono-, di-and fatty acid esters used in the present invention may be: oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid, lauric acid, etc., may be used in the present invention as long as it is a fatty acid that can be used as an emulsifier in the preparation of additives by those skilled in the art based on common general knowledge.
The embedding substance used in the embodiment and the comparative example is edible oil and fat, and is prepared by adopting a spray drying process, and the model is PS85, which represents that the active ingredient of the sodium bicarbonate is 85%.
The frozen walnut cake green body leavening agent, the preparation method thereof and the application thereof in walnut cake are specifically described below by means of specific examples.
The sources and manufacturers of the components of the leavening agent are shown in Table 1.
TABLE 1 sources of raw materials and equipment used in the present invention
The specific proportions of the components of the leavening agent in the examples are shown in Table 2, and the specific proportions of the components of the leavening agent in the comparative examples are shown in Table 3
TABLE 2 leavening agent in accordance with the present invention
Table 3 comparative examples of leavening agent composition
Example 1
1. The ingredients were weighed according to the composition ratios of example 1 of Table 2, and then mixed to prepare a total of 100g of the 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. And (3) dough kneading, namely 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 (5) dividing and forming, namely dividing the well-mixed dough into 50 g/piece, and forming by using a die.
5. Freezing at-40deg.C for 30min, and freezing at-20deg.C;
6. baking, namely taking out the frozen green body for baking after 0, 5, 10 and 15 days of freezing and storing respectively, wherein the baking firing temperature is 220 ℃, the firing temperature is 180 ℃ and the baking is 15min.
Example 2
1. The ingredients were weighed according to the composition ratios of example 2 of Table 2, and then mixed to prepare a total of 100g of the leavening agent 2 of the present invention.
2. 1000g of wheat flour, 23g of leavening agent 2, 650g of sugar, 350g of grease and 150g of eggs are weighed respectively.
3. And (3) dough kneading, namely 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 (5) dividing and forming, namely dividing the well-mixed dough into 50 g/piece, and forming by using a die.
5. Freezing, freezing at-15deg.C for 60min, and freezing at-10deg.C for storage;
6. and (3) baking, namely taking out the frozen green body after 0, 5, 10 and 15 days of freezing and storing respectively, detecting the cracking condition of the green body, baking, wherein the baking temperature is 180 ℃, and the baking temperature is 140 ℃ and baking is carried out for 20 minutes.
Example 3
1. The ingredients were weighed according to the composition ratios of example 3 of Table 2, and then mixed to prepare a total of 100g of the leavening agent 3 of the present invention.
2. 1000g of wheat flour, 27g of leavening agent 3, 450g of sugar, 450g of grease and 125g of egg are weighed respectively.
3. And (3) dough kneading, namely 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 (5) dividing and forming, namely dividing the well-mixed dough into 50 g/piece, and forming by using a die.
5. Freezing, freezing at-25deg.C for 50min, and freezing at-15deg.C for storage;
6. and (3) baking, namely taking out the frozen green body after 0, 5, 10 and 15 days of freezing and storing respectively, detecting the cracking condition of the green body, baking, wherein the baking temperature is 210 ℃, the baking temperature is 150 ℃, and baking is carried out for 16min.
Example 4
1. The ingredients were weighed according to the composition ratios of example 4 of Table 2, and then mixed to prepare a total of 100g of the 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. And (3) dough kneading, namely 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 (5) dividing and forming, namely dividing the well-mixed dough into 50 g/piece, and forming by using a die.
5. Freezing at-35deg.C for 40min, and freezing at-18deg.C;
6. and (3) baking, namely taking out the frozen green body after 0, 5, 10 and 15 days of freezing and storing respectively, detecting the cracking condition of the green body, baking, wherein the baking temperature is 200 ℃, and the baking temperature is 160 ℃ and the baking is 18 minutes.
Example 5
1. The ingredients were weighed according to the composition ratios of example 5 of Table 2, and then mixed to prepare a total of 100g 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 those of example 4, steps 3 to 6.
Example 6
1. The ingredients were weighed according to the composition ratios of example 6 of Table 2, and then mixed to prepare a total of 100g 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 weighed respectively.
The remaining steps were the same as those of example 4, steps 3 to 6.
Example 7
1. The ingredients were weighed according to the composition ratios of example 7 of Table 2, and then mixed to prepare a total of 100g of the 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 those of example 4, steps 3 to 6.
Example 8
1. The ingredients were weighed according to the composition ratios of example 8 of Table 2, and then mixed to prepare a total of 100g 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 weighed respectively.
The remaining steps were the same as those of example 4, steps 3 to 6.
Example 9
1. The ingredients were weighed according to the composition ratios of example 9 of Table 2, and then mixed to prepare a total of 100g of the leavening agent 9 according to 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 those of example 4, steps 3 to 6.
Example 10
1. The ingredients were weighed according to the composition ratios of example 10 of Table 2, and then mixed to prepare a total of 100g 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 those of example 4, steps 3 to 6.
Comparative example 1
1. The components were weighed according to the component ratios of comparative example 1 in Table 3, and this comparative example was a control experiment with the exception that 8g of inactivated yeast was not used in this comparative example 1, and then the components were mixed to prepare a total of 100g of the 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 those of example 4, steps 3 to 6.
Comparative example 2
1. The components were weighed according to the component ratios of comparative example 2 in Table 3, and this comparative example was compared with example 9 as a control experiment except that 8g of inactivated yeast was not used in this comparative example 2, and then the components were mixed to prepare a total of 100g of the 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 weighed respectively.
The remaining steps were the same as those of example 4, steps 3 to 6.
Comparative example 3
1. The components were weighed according to the component ratios of comparative example 3 in Table 3, and this comparative example was compared with example 10, except that 7g of inactivated yeast was not used in this comparative example 3, and then the components were mixed to prepare a leavening agent 13 of the present invention, totaling 100g.
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 those of example 4, steps 3 to 6.
Comparative example 4
1. The components were weighed according to the component ratios of comparative example 4 of table 3, and comparative example 4 and example 8 were control experiments, except that the comparative example 4 used common sodium bicarbonate instead of embedded sodium bicarbonate with the same sodium bicarbonate content, and then the components were mixed to prepare the leavening agent 14 of the present invention, totaling 100g.
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 those of example 4, steps 3 to 6.
Comparative example 5
1. The components were weighed according to the component ratios of comparative example 5 of table 3, and comparative example 5 and example 9 were control experiments, except that the comparative example 5 used common sodium bicarbonate instead of embedded sodium bicarbonate with the same sodium bicarbonate content, and then the components were mixed to prepare a total of 100g of the 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 egg are weighed respectively.
The remaining steps were the same as those of example 4, steps 3 to 6.
Comparative example 6
1. The components were weighed according to the component ratios of comparative example 6 of table 3, and comparative example 6 and example 10 were control experiments, except that the comparative example 6 uses common sodium bicarbonate instead of embedded sodium bicarbonate with the same sodium bicarbonate content, and then the components were mixed to prepare the leavening agent 16 of the present invention, totaling 100g.
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 those of example 4, steps 3 to 6.
Comparative example 7
1. The components were weighed according to the component ratios of comparative example 7 in Table 3, and then the components were mixed to prepare a total of 100g of the leavening agent 17 according to 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 those of example 4, steps 3 to 6.
Comparative example 8
1. The components were weighed according to the component ratios of comparative example 8 in Table 3, and then the components were mixed to prepare a total of 100g of the leavening agent 18 according to the present invention.
2. 1000g of wheat flour, 25g of leavening agent 18, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as those of example 4, steps 3 to 6.
Comparative example 9
1. The components were weighed according to the component ratios of comparative example 9 in Table 3, and then the components were mixed to prepare a total of 100g of the leavening agent 19 according to the present invention.
2. 1000g of wheat flour, 25g of leavening agent 19, 500g of sugar, 500g of grease and 80g of egg are weighed respectively.
The remaining steps were the same as those of example 4, steps 3 to 6.
Comparative example 10
1. The components were weighed according to the component ratios of comparative example 10 of Table 3, and then the components were mixed to prepare a total of 100g of the leavening agent 20 according to the present invention.
2. 1000g of wheat flour, 25g of leavening agent 20, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as those of example 4, steps 3 to 6.
Comparative example 11
1. The components were weighed according to the component ratios of comparative example 11 in Table 3, and then the components were mixed to prepare a total of 100g of the leavening agent 21 according to the present invention.
2. 1000g of wheat flour, 25g of leavening agent 21, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as those of example 4, steps 3 to 6.
Comparative example 12
1. 1000g of wheat flour, 25g of commercially available baking powder, 500g of sugar, 500g of grease and 80g of eggs are weighed respectively.
The remaining steps were the same as those of example 4, steps 3 to 6.
The frozen green bodies and the baked products after freezing 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 method for testing the cracking rate of the green body comprises the following steps: taking 100 green bodies which are frozen for a certain time (5 days, 10 days or 15 days), observing the cracking condition of the green bodies, and recording the number of the cracked green bodies. Wherein the green body is obviously cracked or has been incompletely regarded as cracked, and the surface is fine cracked or is completely regarded as uncracked.
Green cracking rate = number of cracked green bodies/total green body x 100%.
The diameter test method comprises the following steps: 10 baked walnut cakes are randomly taken, the diameters of the walnut cakes are measured respectively by a ruler and recorded as Dn (n=1-10), then the average value is taken to obtain the final diameter D, and the calculation formula is as follows:
D＝(D 1 +D 2 +D 3 +D 4 +D 5 +D 6 +D 7 +D 8 +D 9 +D 10 )/10
table 4 frozen walnut cake green body test results
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As can be seen from the experimental results in Table 4, the cracking rates of the green bodies of examples 1 to 10 were 2.80 to 4.00%, 4.50 to 5.50% and 4.80 to 6.30%, respectively, which were lower than those of comparative examples 1 to 12, 4.10 to 10.0%, 5.80 to 13.00% and 7.00 to 15.00%, respectively, after 5 days, 10 days and 15 days of freezing; the green bodies after 5 days of freezing, 10 days of freezing and 15 days of freezing were baked, and the reduction in diameter of the baked products of examples 1 to 10 was 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 by 0.72 to 5.26%, 2.38 to 12.35% and 3.63 to 16.97%, respectively.
As can be seen from the results of comparative examples 1-3 and examples 8-10 in Table 4, the frozen green bodies produced according to the present invention have reduced cracking rate of the green bodies during freezing and reduced diameter of the baked products after freezing, compared to frozen green bodies produced by using a 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 by the present invention were reduced in both the cracking rate of the green bodies during freezing and the diameter reduction rate of the baked products after freezing, compared to frozen green bodies produced by using a leavening agent in which sodium bicarbonate was embedded in the same sodium bicarbonate content as ordinary sodium bicarbonate.
Experimental results show that by using the leavening agent for frozen walnut cake green bodies, the cracking problem in the frozen walnut cake green body freezing and storing process and the problem that the diameter of a baked product after frozen walnut cake green bodies are smaller are obviously improved.
The above description is not intended to limit the invention in any way, but is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.
Claims (15)
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 emulsifying agent, 1-10 parts of inactivated yeast, 0.1-2 parts of enzyme preparation and 5-30 parts of auxiliary materials;
wherein the emulsifier comprises a mono-, di-glycerol fatty acid ester and/or a powdered phospholipid, and the enzyme preparation comprises one or more than two of amylase, xylanase, lipase and protease.
2. The leavening agent according to 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 emulsifying agent, 3-8 parts of inactivated yeast, 0.5-1.5 parts of enzyme preparation and 5-15 parts of auxiliary materials.
3. The leavening agent of claim 1 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 of claim 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.
5. The leavening agent of any one of claims 1-4 wherein the enzyme preparation comprises from 0.2 parts to 0.3 parts by weight of protease, from 0.1 parts to 0.4 parts by weight of amylase, from 0.1 parts to 0.3 parts by weight of xylanase and from 0.1 parts to 0.2 parts by weight of lipase.
6. The leavening agent of any one of claims 1-4 wherein the adjunct comprises one or more of calcium carbonate, corn starch, wheat starch, potato starch, and tapioca starch.
7. The leavening agent of claim 5 wherein the auxiliary material comprises one or more of calcium carbonate, corn starch, wheat starch, potato starch and tapioca starch.
8. The process for preparing a leavening agent according to any one of claims 1 to 7 wherein the frozen walnut cake green body leavening agent is obtained by mixing the embedded sodium bicarbonate, the acidic salt, the emulsifier, the inactivated yeast, the enzyme preparation and the auxiliary materials.
9. A frozen green body comprising the leavening agent of any one of claims 1-7, wheat flour, sugar, fat and eggs.
10. The frozen green body according to claim 9, comprising the following components in parts by weight: 2-3 parts of leavening agent according to any one of claims 1-7, 100 parts of wheat flour, 35-65 parts of sugar, 35-65 parts of grease and 8-15 parts of eggs.
11. A method of making a frozen green body as claimed in claim 9 or claim 10, comprising the steps of:
(1) Dough kneading: adding the sugar, the grease, the egg, the wheat flour and the leavening agent according to any one of claims 1 to 7, and stirring to prepare dough;
(2) And (5) cutting and forming: dividing the dough obtained in the step (1), and forming to obtain dough;
(3) Freezing: freezing the dough obtained in the step (2) at the temperature of-40 to-15 ℃ for 30-60min to obtain a frozen green body;
(4) Freezing and storing: transferring the frozen green body obtained in the step (3) to a temperature of minus 20 ℃ to minus 10 ℃ for freezing storage.
12. A baking method of frozen green bodies, which is characterized in that the frozen green bodies according to claim 9 or 10 are put into an oven, and baked for 15-20min at 180-220 ℃ and 140-180 ℃ to obtain finished products.
13. A baked food product obtainable by baking the frozen green body of claim 9 or 10.
14. Use of the frozen walnut cake green body leavening agent of any one of claims 1 to 7 or the frozen green body of claim 9 or 10 in the manufacture of baked goods.
15. The use according to claim 14, wherein the baked good is a walnut cake.
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| CN102113530A (en) * | 2009-12-30 | 2011-07-06 | 安琪酵母股份有限公司 | Bread improver and application thereof in bread making |
| CN106173571A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | I.e. steaming type frozen green compact modifying agent and the application of Chinese style wheaten food and preparation method |
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| CN102113530A (en) * | 2009-12-30 | 2011-07-06 | 安琪酵母股份有限公司 | Bread improver and application thereof in bread making |
| CN106173571A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | I.e. steaming type frozen green compact modifying agent and the application of Chinese style wheaten food and preparation method |
| CN106172592A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | Aluminum-free fritters of twisted dough are bulk additive and the preparation method of frozen green compact |
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