CN113662130A - Steamed sponge cake quality improvement method by using calcium ion mediated microwave synergistic gellan gum - Google Patents
Steamed sponge cake quality improvement method by using calcium ion mediated microwave synergistic gellan gum Download PDFInfo
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- 229920002148 Gellan gum Polymers 0.000 title claims abstract description 48
- 239000000216 gellan gum Substances 0.000 title claims abstract description 46
- 235000010492 gellan gum Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 34
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 title claims abstract description 7
- 229910001424 calcium ion Inorganic materials 0.000 title claims abstract description 7
- 230000001404 mediated effect Effects 0.000 title claims abstract description 7
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- 230000006872 improvement Effects 0.000 title claims description 3
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- 125000002252 acyl group Chemical group 0.000 claims abstract description 21
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- 238000002156 mixing Methods 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 238000011415 microwave curing Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000013373 food additive Nutrition 0.000 claims abstract description 8
- 239000002778 food additive Substances 0.000 claims abstract description 8
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- 238000003756 stirring Methods 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 abstract description 14
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- 230000008569 process Effects 0.000 abstract description 10
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- 230000001174 ascending effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
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- 238000006703 hydration reaction Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 229920002752 Konjac Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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- 238000004458 analytical method Methods 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000001723 curing Methods 0.000 description 1
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- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
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- 150000002500 ions Chemical class 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
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- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 238000010998 test method Methods 0.000 description 1
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- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for improving the quality of a steamed sponge cake by using calcium ion mediated microwaves to cooperate with gellan gum, and belongs to the technical field of food processing. The invention relates to a method for improving the quality of a steamed sponge cake with calcium ion mediated microwave synergistic gellan gum, which comprises the following steps: (1) uniformly mixing the steamed sponge cake raw material and water to obtain steamed sponge cake slurry; wherein, the steamed sponge cake raw materials comprise glutinous rice flour, white granulated sugar, active dry yeast, low acyl gellan gum and cationic food additive; (2) fermenting the steamed sponge cake slurry to obtain fermented steamed sponge cake slurry; (3) performing microwave curing on the fermented steamed sponge cake slurry to obtain steamed sponge cake; wherein the microwave curing is performed for 90-150 seconds at a speed of 3.5-5W/g. The invention adds low acyl gellan gum, adopts a microwave heating mode to produce the steamed sponge cake, and aims to realize one-time material mixing in the product processing process by utilizing the microwave medium heating effect, effectively simplify the production process and improve the product quality.
Description
Technical Field
The invention relates to a method for improving the quality of a steamed sponge cake by using calcium ion mediated microwaves to cooperate with gellan gum, belonging to the technical field of food processing.
Background
The steamed sponge cake is a fermented rice and flour product which is made up by using rice flour or wheat flour as main raw material and adopting the processes of grinding, blending, fermentation and curing, etc.. Because of the unique fermentation flavor and the soft mouthfeel, the steamed sponge cake product is always favored by consumers and has a wide consumption market. However, in the conventional production and storage processes, the problems of excessive processing, water loss, starch aging and the like exist in the product, and the problems of structural collapse, mouth feel hardening and the like of the steamed sponge cake are easily caused.
At present, the quality of the steamed sponge cake is improved mainly by means of adding food additives. The gellan gum is widely applied to the field of food processing as a gel and a structuring agent by virtue of the advantages of high transparency, good stability, small usage amount, good biocompatibility, capability of being compounded with other colloids and the like, and mainly comprises low-acyl gellan gum. The existing research proves that the product quality can be effectively improved by adding the low-acyl gellan gum into the fermented rice and flour food. The viscous network formed by adding the low-acyl gellan gum delays the migration of moisture, effectively inhibits the retrogradation of starch, further improves the internal organization structure of the product, has small and uniform pores, and has finer and smoother taste, better elastic toughness and prolonged shelf life.
The low acyl gellan gum is an anionic heteropolysaccharide, and the addition of cations shields the electrostatic repulsion between charged groups to promote gelation. Ramawat et al found that low acyl gellan gum had a strong sensitivity to cations (Polysaccharides bioactivities and Biotechnology 2015). When salt ions, particularly divalent ions such as calcium, magnesium and the like, exist in a certain concentration in the aqueous solution of the low-acyl gellan gum, the existence of the cations can block the hydration of the low-acyl gellan gum, so that the low-acyl gellan gum is difficult to be fully hydrated even at 100 ℃, and the formation of a gel network structure is inhibited. Therefore, in the processing process of starchy food, the simultaneous feeding of components containing cations such as low-acyl gellan gum, baking powder and the like, namely batch addition is needed, otherwise, the phenomena of shriveling texture, collapse, poor elasticity and the like of the product are easy to occur. The gellan gum and the baking powder are added in batches by Zhuwei and the like to prepare the rice steamed sponge cake so as to improve the internal organization structure (CN 111149985A) of the product, however, the batch feeding is easy to cause the defects of misoperation, low production efficiency, unstable quality and the like, and the traditional steaming process has high energy consumption and long time consumption, and the transformation of green processing and manufacturing is very urgent.
The microwave heating technology has attracted extensive attention due to its characteristics of energy saving, high efficiency, selective heating, convenience, sanitation, easy control and the like. Microwave heating is used as a novel heating means, and polar molecules such as moisture, protein, carbohydrate, fat and the like in food generate violent rotation in a rapidly changing electromagnetic field to cause violent friction and collision among molecules, so that the food materials are rapidly heated, and rapid cooking is realized. However, due to the excessive and uneven heating speed, the material system does not have enough time to ensure the complete hydration expansion, gelatinization, enzymatic reaction and the like of the starch, and the product has the quality defects of firm drying, rapid aging and the like. Wangfeng et al can effectively improve the gas holding performance and the elastic toughness of the gluten-free microwave corn steamed sponge cake by adding xanthan gum, konjac gum and guar gum (CN 107568585A), however, the gel characteristics and the gel mechanism of the low acyl gellan gum under the microwave field are not reported.
Disclosure of Invention
[ problem ] to
In the processing process of starchy food, the simultaneous feeding of components containing cations such as low-acyl gellan gum, baking powder and the like is required to be avoided, namely the components are added in batches, otherwise, the phenomena of shriveling texture, collapse, poor elasticity and the like of the product are easy to occur; microwave is a method for quickly cooking food, but has the quality defects of making the product firm and dry, quickly aging and the like; however, no report is found about the gel property and the gel mechanism of the low acyl gellan gum in a microwave field.
[ solution ]
In order to solve at least one problem, the invention adopts a microwave heating mode to produce the steamed sponge cake by adding the low acyl gellan gum and utilizes the microwave medium heating effect to realize one-time material mixing in the product processing process, effectively simplify the production process, improve the production efficiency of the product, improve the quality of the product and promote the industrial production of the traditional steamed sponge cake in China.
The invention aims to provide a method for improving the quality of a steamed sponge cake with calcium ion mediated microwave synergistic gellan gum, which comprises the following steps:
(1) uniformly mixing the steamed sponge cake raw material and water to obtain steamed sponge cake slurry; wherein, the steamed sponge cake raw materials comprise glutinous rice flour, white granulated sugar, active dry yeast, low acyl gellan gum and cationic food additive;
(2) fermenting the steamed sponge cake slurry to obtain fermented steamed sponge cake slurry;
(3) performing microwave curing on the fermented steamed sponge cake slurry to obtain steamed sponge cake; wherein the microwave curing is performed for 90-150 seconds at a speed of 3.5-5W/g.
In one embodiment of the invention, the steamed sponge cake raw materials in the step (1) specifically comprise, by mass, 400-500 parts of glutinous rice flour, 70-80 parts of white granulated sugar, 6-7 parts of active dry yeast, 3-10 parts of low acyl gellan gum and 1-6 parts of cationic food additive.
In one embodiment of the present invention, the amount of the water used in the step (1) is 400 to 500 parts.
In one embodiment of the present invention, the mixing in step (1) is performed at 35-40 ℃ and 200-300 rpm for 10-12 min.
In one embodiment of the present invention, the cationic food additive of step (1) comprises baking powder and baking soda.
In one embodiment of the present invention, the fermentation in step (2) is performed at a temperature of 35-38 ℃ and a humidity of 80-85% for 40-50 min.
In one embodiment of the present invention, the fermentation in the step (2) is to separately load the steamed sponge cake slurry into a mold for fermentation.
In one embodiment of the present invention, the method for improving the quality of steamed sponge cake comprises the following steps:
(1) weighing 400-500 parts of glutinous rice flour, 70-80 parts of white granulated sugar, 6-7 parts of active dry yeast, 3-10 parts of low-acyl gellan gum, 1-6 parts of baking powder and 400-500 parts of water, and stirring at 35-40 ℃ and 240rpm for 10-12 min to obtain a steamed sponge cake slurry;
(2) filling the steamed sponge cake slurry obtained in the step (1) into a mould, and fermenting for 40min under the conditions that the temperature is 37 ℃ and the humidity is 80% to obtain fermented steamed sponge cake slurry;
(3) and (3) performing microwave curing on the fermented slurry obtained in the step (2) for 90-150 s at the speed of 3.5-5W/g to obtain the steamed sponge cake.
The second purpose of the invention is the steamed sponge cake prepared by the method.
A third object of the invention is the use of the method according to the invention in the food field.
[ advantageous effects ]
(1) According to the invention, the low acyl gellan gum is added, and the steamed sponge cake is produced by adopting a microwave heating mode, so that the aim of utilizing the microwave medium heating effect is to realize one-time material mixing in the product processing process, effectively simplify the production process, improve the production efficiency of the product, improve the product quality and promote the industrial production of the traditional steamed sponge cake in China.
(2) The steamed sponge cake obtained by the invention has the advantages of larger specific volume, softer and more elastic texture, uniform and fine air holes and good chewiness.
(3) The method has simple process and strong operability, and can realize the green, energy-saving and safe industrial production target.
(4) The steamed sponge cake prepared by the invention has the specific volume of 1.73-2.34, the hardness of 1700-3600, the chewiness of 1100-2700 and the recoverability of 0.3-0.6.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
The test method comprises the following steps:
1. measurement of physical Properties of steamed sponge cakes:
the sample was cut into pieces having a length, width and height of 1.5X 1.5 (cm)3) The cube of (1) is characterized in that a just-processed steamed sponge cake sample and a sample after natural cooling for 1 hour are respectively subjected to physical property tester to measure the whole texture performance (indexes such as hardness, viscosity, resilience, elasticity, cohesiveness and chewiness), data is recorded, each sample is measured for 3 times, and an average value is taken; wherein the total Texture (TPA) analysis conditions are as follows: the speed before measurement is 1mm/s, the speed after measurement is 1mm/s, the deformation amount is 50%, the time interval is 5s, the probe type is P/36R, and the minimum induction force is 5 g;
2. measuring specific volume of steamed sponge cake:
taking a steamed sponge cake sample which is naturally cooled for 1h, measuring the volume of the steamed sponge cake by using a millet replacement method, repeating the test for 3 times, and finally averaging the results; specific volume is the ratio of volume to mass.
Example 1
A microwave processing method for improving the texture quality of a steamed sponge cake based on low-acyl gellan gum comprises the following steps:
(1) weighing 450 parts of glutinous rice flour, 75 parts of white granulated sugar, 6 parts of active dry yeast, 5 parts of low-acyl gellan gum, 2 parts of baking powder and 450 parts of water, and stirring with a K-shaped paddle in a stirrer at 37 ℃ and 240rpm for 10min to obtain a steamed sponge cake slurry;
(2) filling the steamed sponge cake slurry obtained in the step (1) into a mould, and fermenting for 40min under the conditions that the temperature is 37 ℃ and the humidity is 80% to obtain fermented steamed sponge cake slurry;
(3) and (3) performing microwave curing on the fermented slurry obtained in the step (2) for 120s at the speed of 4.25W/g to obtain the steamed sponge cake.
EXAMPLE 2 optimization of microwave Power
The microwave power in example 1 was adjusted as shown in Table 1, and the others were kept the same as in example 1 to obtain a steamed sponge cake.
The obtained steamed sponge cake was subjected to a performance test, and the test results are shown in the following table 1:
table 1 test results of example 2
| Microwave power (W/g) | Specific volume | Hardness per gram | Chewiness of the product | Recovery property |
| 4.25 (example 1) | 1.98±0.13 | 2968.30±328.301 | 2185.14±299.601 | 0.507±0.019 |
| 3 | 1.87±0.07 | 2061.95±434.847 | 1533.87±140.200 | 0.462±0.053 |
| 3.5 | 1.98±0.11 | 2274.82±240.550 | 1555.44±182.249 | 0.486±0.007 |
| 5 | 2.34±0.04 | 2151.41±30.470 | 1928.15±72.186 | 0.569±0.004 |
| 6 | 2.51±0.05 | 1616.31±197.414 | 1229.91±226.597 | 0.528±0.020 |
As can be seen from table 1: with the increase of the microwave power, the specific volume of the steamed sponge cake shows an ascending trend, a better specific volume is obtained at 4.25W/g, and if the specific volume exceeds 5W/g, the water loss of the steamed sponge cake is serious, so that the specific volume value of the steamed sponge cake is rapidly increased. Hardness, chewiness and recovery increased and then decreased with increasing microwave power, and hardness and chewiness were maximized at 4.25W/g. As described above, the chewiness of the steamed sponge cake was the best when the microwave power was 4.25W/g.
EXAMPLE 3 optimization of microwave time
The microwave time in example 1 was adjusted as shown in Table 2, and the other conditions were kept the same as those in example 1 to obtain a steamed sponge cake.
The obtained steamed sponge cake was subjected to a performance test, and the test results are shown in the following table 2:
table 2 test results of example 3
| Microwave time(s) | Specific volume | Hardness per gram | Chewiness of the product | Recovery property |
| 120 (example 1) | 1.98±0.13 | 2968.30±328.301 | 2185.14±299.601 | 0.507±0.019 |
| 60 | 1.92±0.21 | 2899.46±16.126 | 944.86±268.040 | 0.215±0.043 |
| 90 | 1.95±0.04 | 1889.75±184.968 | 1123.70±135.475 | 0.383±0.019 |
| 150 | 2.26±0.14 | 1753.47±280.106 | 1369.21±180.819 | 0.543±0.005 |
| 180 | 2.58±0.16 | 1165.32±125.555 | 919.54±57.201 | 0.558±0.008 |
As can be seen from table 2: when the microwave power is constant, the specific volume and the recovery of the steamed sponge cake tend to increase along with the time extension, because the time for heating the steamed sponge cake by the microwave is short, the batter is not completely cured, and the steamed sponge cake is sticky and soft, has high moisture content and lower specific volume value and recovery. The microwave heating time is too long, the volume of the steamed sponge cake is slightly shrunk, however, the moisture of the steamed sponge cake is seriously lost, and the specific volume value and the resilience are higher. The chewiness is better within the microwave heating time (90-150 s), and the chewiness is optimal under the condition of 120 s. In summary, the chewiness of the steamed sponge cake was the best when the microwave time was 120 seconds.
EXAMPLE 4 optimization of gellan gum dosage
The amount of low acyl gellan gum used in example 1 was adjusted as shown in Table 3, and the balance was kept the same as in example 1 to obtain a steamed sponge cake.
The obtained steamed sponge cake was subjected to a performance test, and the test results are shown in the following table 3:
table 3 test results of example 4
| Low acyl gellan gum (portion) | Specific volume | Hardness per gram | Chewiness of the product | Recovery property |
| 5 (example 1) | 1.98±0.13 | 2968.30±328.301 | 2185.14±299.601 | 0.507±0.019 |
| 3 | 1.73±0.11 | 3031.89±385.742 | 2820.53±332.314 | 0.518±0.009 |
| 7 | 1.98±0.05 | 3598.56±824.149 | 2600.60±595.781 | 0.485±0.004 |
| 10 | 2.07±0.09 | 3197.71±606.385 | 2400.94±280.246 | 0.498±0.019 |
| 12 | 2.24±0.16 | 3103.86±546.919 | 2306.14±413.730 | 0.547±0.013 |
As can be seen from table 3: the addition of the low acyl gellan gum can enhance the water holding capacity of the dough and inhibit the water loss of the steamed sponge cake, the specific volume of the steamed sponge cake is increased along with the increase of the dosage of the low acyl gellan gum, and the hardness and the chewiness of the steamed sponge cake are minimum at the addition of 5 parts of the low acyl gellan gum. The difference of the recoverability is small within the range of the addition amount of 3-10 parts of low-acyl gellan gum. In summary, the use of 5 parts of low acyl gellan gum results in the cake having the lowest hardness and the best chewiness.
EXAMPLE 5 optimization of the amount of baking powder
The amount of baking powder used in example 1 was adjusted as shown in Table 4, and the balance was kept the same as that in example 1 to obtain a steamed sponge cake.
The obtained steamed sponge cake was subjected to a performance test, and the test results are shown in the following table 4:
table 4 test results of example 5
| Baking powder (share) | Specific volume | Hardness per gram | Chewiness of the product | Recovery property |
| 2 (example 1) | 1.98±0.13 | 2968.30±328.301 | 2185.14±299.601 | 0.507±0.019 |
| 1 | 2.02±0.21 | 3243.30±637.663 | 2617.99±460.011 | 0.564±0.019 |
| 4 | 2.00±0.07 | 3417.87±84.368 | 2612.09±110.215 | 0.507±0.003 |
| 6 | 2.10±0.18 | 3475.62±12.879 | 2621.77±64.707 | 0.468±0.027 |
| 8 | 2.04±0.08 | 3682.36±273.801 | 3684.28±1486.617 | 0.454±0.021 |
As can be seen from table 4: the specific volume of the steamed sponge cake has no significant difference along with the increase of the using amount of the baking powder, the hardness and the chewiness show the trend of descending first and then ascending along with the increase of the adding amount of the baking powder, the optimal value is shown when 2 parts of the baking powder are added, the recoverability is reduced along with the increase of the baking powder, the electrostatic repulsive force among the low-acyl gellan gums can be enhanced by excessive baking powder, and the association among the molecules of the gellan gums or other components is inhibited. In conclusion, the steamed sponge cake with the addition of 2 parts of baking powder has the best quality.
Comparative example 1 omitting microwave
The procedure (3) in example 1 was adjusted to:
and (3) placing the fermented slurry obtained in the step (2) in a steam box, steaming for 15min at 100 ℃, and cooling to obtain the steamed sponge cake.
Comparative example 2
A method of preparing a steamed sponge cake comprising the steps of:
(1) weighing 450 parts of glutinous rice flour, 75 parts of white granulated sugar, 6 parts of active dry yeast, 5 parts of low-acyl gellan gum and 450 parts of water, stirring the materials for 10min at 37 ℃ and 240rpm by using a K-shaped paddle in a stirrer, adding 2 parts of baking powder, and continuously stirring the materials for 10min at 37 ℃ and 240rpm to obtain a sponge cake slurry;
(2) filling the steamed sponge cake slurry obtained in the step (1) into a mould, and fermenting for 40min under the conditions that the temperature is 37 ℃ and the humidity is 80% to obtain fermented steamed sponge cake slurry;
(3) and (3) placing the fermented slurry obtained in the step (2) in a steam box, steaming for 15min at 100 ℃, and cooling to obtain the steamed sponge cake.
Comparative example 3
The low acyl gellan gum in example 1 was adjusted to carrageenan, and the rest was the same as in example 1, to obtain a steamed sponge cake.
Comparative example 4
The low acyl gellan gum of example 1 was omitted and the other examples were the same as example 1 to obtain a steamed sponge cake.
The steamed sponge cakes obtained in comparative examples 1 to 4 were subjected to performance tests, and the test results are shown in the following table 5:
TABLE 5 test results of comparative examples 1 to 4
| Comparative example | Specific volume | Hardness per gram | Chewiness of the product | Recovery property |
| 1 | 1.19±0.02 | 4980.13±93.71 | 435.06±159.48 | 0.166±0.014 |
| 2 | 2.08±0.14 | 2014.88±196.50 | 1545.14±348.82 | 0.220±0.008 |
| 3 | 2.23±0.13 | 2428.73±175.90 | 1918.89±213.41 | 0.509±0.016 |
| 4 | 2.11±0.10 | 1866.77±467.98 | 1393.76±295.35 | 0.474±0.007 |
As can be seen from table 5: as is clear from comparison between comparative example 1 and comparative example 2, the steamed sponge cake prepared by mixing and adding ingredients has high hardness, poor chewiness and recovery properties, and low specific volume, and thus, the quality of the product is lowered by suppressing the formation of gel network by mixing and adding ingredients in the conventional steaming process. As seen from comparative example 3, a steamed sponge cake with similar quality was obtained by replacing low-acyl gellan gum with carrageenan, but the chewiness of example 1 was superior to that of comparative example 3. As can be seen from comparative example 4, the prepared sponge cake had textural quality defects of firmness, faster drying and aging, and the like, if the low acyl gellan gum was not added.
Compared with steaming cooking and microwave cooking, the steamed sponge cake fed once and subjected to microwave cooking has higher hardness than the steamed sponge cake fed in batches and subjected to steaming cooking because the starch molecules can be degraded to a certain degree by microwave treatment, so that the content of amylose is increased, and the hardness of the steamed sponge cake is higher. In addition, the microwave processing can quickly cure and shape the fermented slurry, so that the internal pore structure of the fermented slurry is less influenced by external humidity and pressure, and the good pore size and distribution structure form good resilience of the microwave steamed sponge cake.
Claims (10)
1. A method for improving the quality of a steamed sponge cake with calcium ion mediated microwave synergistic gellan gum is characterized by comprising the following steps:
(1) uniformly mixing the steamed sponge cake raw material and water to obtain steamed sponge cake slurry; wherein, the steamed sponge cake raw materials comprise glutinous rice flour, white granulated sugar, active dry yeast, low acyl gellan gum and cationic food additive;
(2) fermenting the steamed sponge cake slurry to obtain fermented steamed sponge cake slurry;
(3) performing microwave curing on the fermented steamed sponge cake slurry to obtain steamed sponge cake; wherein the microwave curing is performed for 90-150 seconds at a speed of 3.5-5W/g.
2. The steamed sponge cake quality improvement method according to claim 1, characterized in that the steamed sponge cake raw materials in the step (1) specifically comprise, by mass, 400-500 parts of glutinous rice flour, 70-80 parts of white granulated sugar, 6-7 parts of active dry yeast, 3-10 parts of low acyl gellan gum and 1-6 parts of cationic food additive.
3. The method for improving the quality of steamed sponge cake according to claim 1 or 2, wherein the mixing in step (1) is performed at 35-40 ℃ and 200-300 rpm for 10-12 min.
4. The method for improving the quality of steamed sponge cake according to any one of claims 1 to 3, wherein the cationic food additive of step (1) comprises baking powder and baking soda.
5. The method for improving the quality of steamed sponge cake according to any one of claims 1 to 4, wherein the fermentation in the step (2) is performed at a temperature of 35 to 38 ℃ and a humidity of 80 to 85% for 40 to 50 min.
6. The method for improving the quality of steamed sponge cake according to any one of claims 1 to 5, wherein the amount of water used in step (1) is 400 to 500 parts.
7. The method for improving the quality of steamed sponge cake as claimed in any one of claims 1 to 6, wherein the fermentation in the step (2) is carried out by filling the steamed sponge cake slurry in a mold and fermenting.
8. The method for improving the quality of steamed sponge cake according to any one of claims 1 to 7, comprising the steps of:
(1) weighing 400-500 parts of glutinous rice flour, 70-80 parts of white granulated sugar, 6-7 parts of active dry yeast, 3-10 parts of low-acyl gellan gum, 1-6 parts of baking powder and 400-500 parts of water, and stirring at 35-40 ℃ and 240rpm for 10-12 min to obtain a steamed sponge cake slurry;
(2) filling the steamed sponge cake slurry obtained in the step (1) into a mould, and fermenting for 40min under the conditions that the temperature is 37 ℃ and the humidity is 80% to obtain fermented steamed sponge cake slurry;
(3) and (3) performing microwave curing on the fermented slurry obtained in the step (2) for 90-150 s at the speed of 3.5-5W/g to obtain the steamed sponge cake.
9. A steamed sponge cake prepared by the method of any one of claims 1 to 8.
10. Use of the method according to any one of claims 1 to 8 in the food sector.
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