CN113662130B - Steamed sponge cake quality improvement method by combining calcium ion-mediated microwaves with gellan gum - Google Patents
Steamed sponge cake quality improvement method by combining calcium ion-mediated microwaves with gellan gum Download PDFInfo
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- 229920000856 Amylose Polymers 0.000 description 1
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- 239000000252 konjac Substances 0.000 description 1
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- 238000013508 migration Methods 0.000 description 1
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Classifications
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- 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
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- 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)
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Abstract
The invention discloses a method for improving the quality of steamed sponge cakes by combining calcium ion-mediated microwaves with gellan gum, and belongs to the technical field of food processing. The invention relates to a method for improving the quality of steamed sponge cakes by combining calcium ion-mediated microwaves with gellan gum, which comprises the following steps: (1) Uniformly mixing the steamed sponge cake raw materials with water to obtain steamed sponge cake slurry; wherein the steamed sponge cake raw materials comprise rice flour, white granulated sugar, active dry yeast, low-acyl gellan gum and cationic food additives; (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 a steamed sponge cake; wherein the microwave curing is carried out for 90-150 s under the condition of 3.5-5W/g. The invention adopts a microwave heating mode to produce steamed sponge cakes by adding low-acyl gellan gum, and aims to realize one-time 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 steamed sponge cakes by combining calcium ion-mediated microwaves with gellan gum, and belongs to the technical field of food processing.
Background
Steamed sponge cake is a fermented rice and flour product prepared by using rice flour or flour as main raw material and through the processes of grinding, blending, fermenting, curing and the like. Because of the unique fermentation flavor and soft taste, the steamed sponge cake product is always favored by consumers and has a wide consumer market. However, in the conventional production and processing and product storage processes, the problems of excessive processing, water loss, starch aging and the like of the product are very easy to cause the problems of structural collapse, taste hardening and the like of the steamed sponge cake.
At present, food additives are mainly added to improve the quality of the steamed sponge cake. The gellan gum has the advantages of high transparency, good stability, small usage amount, good biocompatibility, capability of being compounded with other colloids and the like, is widely applied to the field of food processing as a gel agent and a structural agent, and mainly comprises low-acyl gellan gum. The existing research proves that the low-acyl gellan gum added into the fermented rice and flour food can effectively improve the product quality. The viscous network formed by adding the low-acyl gellan gum delays the migration of moisture, effectively inhibits retrogradation of starch, further improves the internal tissue structure of the product, has small and uniform pores, finer mouthfeel, better elasticity and toughness and prolonged shelf life.
The low acyl gellan gum is an anionic heteropolysaccharide, and the addition of cations shields electrostatic repulsion between charged groups to promote gelation thereof. Ramawat et al have found that low acyl gellan gum has a strong sensitivity to cations (Polysaccharides Bioactivity and Biotechnology, 2015). When salt ions, particularly divalent ions such as calcium, magnesium and the like exist in the aqueous solution of the low-acyl gellan gum at a certain concentration, the existence of the cations can prevent the hydration of the low-acyl gellan gum, so that the low-acyl gellan gum is difficult to sufficiently hydrate at 100 ℃, and the formation of a gel network structure is inhibited. Therefore, in the processing process of the starch food, the components containing cations such as low-acyl gellan gum, baking powder and the like need to be fed simultaneously, namely, the components need to be added in batches, otherwise, the phenomena of flat texture, poor elasticity and the like of the product are easy to occur. Zhu Wei et al add gellan gum and baking powder in batches to prepare rice steamed sponge cakes to improve the internal tissue structure (CN 111149985A) of the product, however, batch feeding is easy to cause misoperation, low production efficiency, unstable quality and other defects, and the traditional steaming process is large in energy consumption, long in time consumption and urgent in transformation of green processing and manufacturing.
The microwave heating technology has attracted a great deal of attention because of the 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 is realized by utilizing the fact that polar molecules such as moisture, protein, carbohydrate, fat and the like in food generate intense rotation in a rapidly-changing electromagnetic field to cause intense friction and collision among molecules and rapidly heat food materials. However, the material system does not have enough time to ensure the adequate completion of the hydration swelling, gelatinization, enzymatic reaction, etc. of the starch due to the too fast and uneven heating speed, and the product has the quality defects of firm drying, fast aging, etc. Wang Feng et al can effectively improve the gas holding performance and the elastic toughness (CN 107568585A) of gluten-free microwave corn steamed sponge cakes by adding xanthan gum, konjac gum and guar gum, however, no report is made on the gel characteristics and the gel mechanism of low-acyl gellan gum under a microwave field.
Disclosure of Invention
[ technical problem ]
In the processing process of the starch food, the components containing cations such as low-acyl gellan gum, baking powder and the like need to be fed simultaneously, namely, the components need to be added in batches, otherwise, the phenomena of collapse of the texture, poor elasticity and the like of the product are easy to occur; microwave is a method for rapidly curing food, but has the quality defects of solid drying, rapid aging and the like; however, no report is made about the gel characteristics and gel mechanism of the low acyl gellan gum under microwave field.
Technical scheme
In order to solve at least one problem, the invention adopts a microwave heating mode to produce steamed sponge cakes by adding low-acyl gellan gum, utilizes the heating effect of a microwave medium to realize one-time mixing in the processing process of products, effectively simplifies the production process, improves the production efficiency of the products, improves the quality of the products and promotes the industrialized production of traditional steamed sponge cakes in China.
The first aim of the invention is to provide a method for improving the quality of steamed sponge cakes by combining calcium ion-mediated microwaves and gellan gum, which comprises the following steps:
(1) Uniformly mixing the steamed sponge cake raw materials with water to obtain steamed sponge cake slurry; wherein the steamed sponge cake raw materials comprise rice flour, white granulated sugar, active dry yeast, low-acyl gellan gum and cationic food additives;
(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 a steamed sponge cake; wherein the microwave curing is carried out for 90-150 s under the condition of 3.5-5W/g.
In one embodiment of the invention, the steamed sponge cake in the step (1) comprises, 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 water in the step (1) is 400 to 500 parts.
In one embodiment of the present invention, the mixing uniformity in step (1) is between 35 and 40℃and 200 to 300rpm whipping for 10 to 12 minutes.
In one embodiment of the invention, the cationic food additive of step (1) comprises baking powder, baking soda.
In one embodiment of the present invention, 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 minutes.
In one embodiment of the invention, the fermentation in step (2) is carried out by filling steamed sponge cake slurry into a mold.
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 steamed sponge cake slurry;
(2) Subpackaging the steamed sponge cake slurry obtained in the step (1) into a mold, and fermenting at 37 ℃ and 80% humidity for 40min to obtain fermented steamed sponge cake slurry;
(3) And (3) carrying out 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 to prepare the steamed sponge cake 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) The invention adopts a microwave heating mode to produce steamed sponge cakes by adding low-acyl gellan gum, and aims to realize one-time mixing in the product processing process by utilizing the microwave medium heating effect, effectively simplify the production process, improve the product production efficiency, improve the product quality and promote the industrialized production of traditional steamed sponge cakes in China.
(2) The steamed sponge cake obtained by the invention has larger specific volume, softer and more elastic texture, uniform and fine pores and good chewing property.
(3) The method has simple process and strong operability, and can realize the aim of green, energy-saving and safe industrialized production.
(4) The specific volume of the steamed sponge cake prepared by the invention is 1.73-2.34, the hardness is 1700-3600, the chewing property is 1100-2700, and the recovery property is 0.3-0.6.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.
The testing method comprises the following steps:
1. determination of physical properties of steamed sponge cake:
the sample was cut to a length, width and height of 1.5X1.5X1.5 (cm) 3 ) Measuring the whole texture performance (indexes such as hardness, viscosity, resilience, elasticity, cohesiveness and masticatory property) of the processed steamed sponge cake sample and naturally cooled sample for 1 hr respectively by physical property tester, recording data, measuring each sample for 3 times, and averagingA value; wherein the full Texture (TPA) analysis conditions are: the speed before measurement is 1mm/s, the speed after measurement is 1mm/s, the deformation is 50%, the time interval is 5s, the probe type is P/36R, and the minimum inductive force is 5g;
2. determination of sponge cake specific volume:
taking a steamed sponge cake sample after naturally cooling for 1h, measuring the volume of the steamed sponge cake by using a millet replacement method, repeating the test for 3 times, and finally taking an average value of the result; specific volume is the ratio of volume to mass.
Example 1
A microwave processing method for improving texture quality of steamed sponge cakes based on low-acyl gellan gum comprises the following steps:
(1) Weighing 450 parts of 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, stirring in a stirrer at 37 ℃ for 10min by using a K-shaped paddle at 240rpm to obtain steamed sponge cake slurry;
(2) Subpackaging the steamed sponge cake slurry obtained in the step (1) into a mold, and fermenting at 37 ℃ and 80% humidity for 40min to obtain fermented steamed sponge cake slurry;
(3) And (3) carrying out 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 other conditions were the same as in example 1, to obtain a sponge cake.
The resulting steamed sponge cake was subjected to performance testing, and the test results are shown in table 1 below:
table 1 test results of example 2
| Microwave power (W/g) | Specific volume | Hardness/g | Masticatory properties | Recovery of |
| 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 microwave power, the specific volume of the steamed sponge cake is in an ascending trend, and better specific volume is obtained at 4.25W/g, and if the specific volume exceeds 5W/g, the moisture 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 decreased with increasing microwave power, and hardness and chewiness reached a maximum at 4.25W/g. In summary, the chewiness of the sponge cake was optimal at a microwave power of 4.25W/g.
Example 3 optimization of microwave time
The microwave times in example 1 were adjusted as in table 2, and the other conditions were the same as in example 1, to obtain a steamed sponge cake.
The resulting steamed sponge cake was subjected to performance testing, and the test results are shown in table 2 below:
table 2 test results of example 3
| Microwave time(s) | Specific volume | Hardness/g | Masticatory properties | Recovery of |
| 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 fixed, the specific volume and the recovery of the steamed sponge cake are in an ascending trend along with the time extension, because the batter is not completely cured when the microwave heating time is short, the steamed sponge cake is sticky and soft, the moisture content is high, and the specific volume and the recovery are low. The microwave heating time is too long, the volume of the steamed sponge cake slightly shrinks, however, the moisture of the steamed sponge cake is seriously scattered, and the specific volume value and the recovery are higher. The chewiness is better in the microwave heating time (90-150 s) and is optimal under the condition of 120 s. In summary, the chewiness of the sponge cake is optimal when the microwave time is 120 s.
Example 4 optimization of gellan gum usage
The amounts of the low acyl gellan gum used in example 1 were adjusted as shown in Table 3, and the other ingredients were the same as in example 1 to obtain a steamed sponge cake.
The resulting steamed sponge cake was subjected to performance testing, and the test results are shown in table 3 below:
table 3 test results of example 4
| Low acyl gellan gum (parts) | Specific volume | Hardness/g | Masticatory properties | Recovery of |
| 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, inhibit the water loss of the steamed sponge cake, increase the specific volume of the steamed sponge cake along with the increase of the dosage of the low acyl gellan gum, and show the minimum hardness and the minimum chewing property when the dosage of the low acyl gellan gum is 5 parts. The difference of the recoverability is small within the addition amount range of 3-10 parts of low acyl gellan gum. In conclusion, the low-acyl gellan gum is the lowest in quality hardness and the best in chewiness when the consumption of the low-acyl gellan gum is 5 parts.
Example 5 optimization of baking powder usage
The amount of baking powder used in example 1 was adjusted as shown in Table 4, and the other ingredients were the same as in example 1 to obtain a sponge cake.
The resulting steamed sponge cake was subjected to performance testing, and the test results are shown in table 4 below:
table 4 test results of example 5
| Baking powder (portion) | Specific volume | Hardness/g | Masticatory properties | Recovery of |
| 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 is not obviously different along with the increase of the consumption of the baking powder, the hardness and the chewing property of the steamed sponge cake show a trend of descending and then ascending along with the increase of the addition of the baking powder, the optimal value is displayed when the addition of 2 parts of the baking powder is added, the recovery property is reduced along with the increase of the baking powder, and the electrostatic repulsive force between low-acyl gellan gum can be enhanced by excessive baking powder, so that the association between gellan gum molecules or with other components is inhibited. In summary, the steamed sponge cake with the addition of 2 parts of baking powder has the best quality.
Comparative example 1 omits microwaves
Step (3) in adjustment example 1 is:
and (3) placing the fermented slurry obtained in the step (2) into 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 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 in a stirrer by a K-shaped paddle at 37 ℃ and 240rpm for 10min, adding 2 parts of baking powder, and stirring at 37 ℃ and 240rpm for 10min to obtain steamed sponge cake slurry;
(2) Subpackaging the steamed sponge cake slurry obtained in the step (1) into a mold, and fermenting at 37 ℃ and 80% humidity for 40min to obtain fermented steamed sponge cake slurry;
(3) And (3) placing the fermented slurry obtained in the step (2) into a steam box, steaming for 15min at 100 ℃, and cooling to obtain the steamed sponge cake.
Comparative example 3
The low acyl gellan gum of example 1 was adjusted to carrageenan and the other ingredients were identical to those of example 1 to give a sponge cake.
Comparative example 4
The low acyl gellan gum of example 1 was omitted and the other ingredients were the same as in example 1 to give a sponge cake.
The steamed sponge cakes obtained in comparative examples 1 to 4 were subjected to performance test, and the test results are shown in Table 5 below:
table 5 test results of comparative examples 1 to 4
| Comparative example | Specific volume | Hardness/g | Masticatory properties | Recovery of |
| 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 comparative examples 1 and 2, the steamed and matured steamed sponge cake has high hardness, poor chewiness and recovery, and low specific volume, and thus it is found that the mixed and fed materials inhibit the formation of gel network during the conventional steaming process, and the quality of the product is lowered. From comparative example 3, it is found that a sponge cake of similar quality can be obtained by replacing low acyl gellan gum with carrageenan, but the chewiness of example 1 is superior to that of comparative example 3. As is clear from comparative example 4, the resultant steamed sponge cake was firm and had texture and quality drawbacks such as dryness and rapid aging without the addition of low-acyl gellan gum.
Compared with steaming and curing and microwave curing, the steamed sponge cake which is fed once and cured by microwaves has higher hardness than the steamed sponge cake which is fed in batches and cured by microwaves, because the microwave treatment can degrade starch molecules to a certain extent and improve the content of amylose, so that the steamed sponge cake has higher hardness. In addition, the microwave processing can enable the fermented slurry to be cured and shaped rapidly, so that the internal pore structure of the fermented slurry is less influenced by the external humidity and the pressure, and the good recovery of the microwave steamed sponge cake is formed by the good pore size and the good distribution structure.
Claims (6)
1. The quality improvement method of the steamed sponge cake is characterized by comprising the following steps of:
(1) Uniformly mixing the steamed sponge cake raw materials with water to obtain steamed sponge cake slurry;
the steamed sponge cake comprises, 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 additives;
the cationic food additive is baking powder;
the mixing is uniformly carried out at 35-40 ℃ and 200-300 rpm for 10-12 min;
400-500 parts of water;
(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 a steamed sponge cake; wherein the microwave curing is carried out for 90-150 s under the condition of 3.5-5W/g.
2. The method for improving the quality of steamed sponge cakes according to claim 1, wherein the fermentation in the step (2) is performed at a temperature of 35-38 ℃ and a humidity of 80-85% for 40-50 min.
3. The method for improving the quality of steamed sponge cake according to claim 1 or 2, wherein the fermentation in the step (2) is carried out by filling a steamed sponge cake slurry into a mold.
4. The method for improving the quality of steamed sponge cake according to claim 1 or 2, wherein the method for improving the quality of steamed sponge cake comprises the following steps:
(1) Weighing 400-500 parts of 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 steamed sponge cake slurry;
(2) Subpackaging the steamed sponge cake slurry obtained in the step (1) into a mold, and fermenting at 37 ℃ and 80% humidity for 40min to obtain fermented steamed sponge cake slurry;
(3) And (3) carrying out microwave curing on the fermented slurry obtained in the step (2) at the speed of 3.5-5W/g for 90-150 s to obtain the steamed sponge cake.
5. A steamed sponge cake prepared by the method of any one of claims 1 to 4.
6. Use of the method according to any one of claims 1 to 4 in the field of food.
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| KR101116200B1 (en) * | 2011-02-21 | 2012-03-06 | 주식회사 오리온 | Preparation method for cake containing rice cake therein |
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| CN101558847A (en) * | 2009-05-26 | 2009-10-21 | 华中农业大学 | Special ferment cake powder, method for preparing same and application thereof |
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