CN114391562A - Anti-aging cake and preparation method thereof - Google Patents
Anti-aging cake and preparation method thereof Download PDFInfo
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- CN114391562A CN114391562A CN202111608847.4A CN202111608847A CN114391562A CN 114391562 A CN114391562 A CN 114391562A CN 202111608847 A CN202111608847 A CN 202111608847A CN 114391562 A CN114391562 A CN 114391562A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/025—Treating dough with gases
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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Abstract
The invention relates to the technical field of cake processing, in particular to an anti-aging cake and a preparation method thereof. The method comprises the following steps: s1, mixing and stirring: sequentially feeding materials by utilizing timing step-by-step equipment, and uniformly stirring, wherein the raw materials comprise eggs, white granulated sugar, trehalose, wheat flour, modified starch, fermented glutinous rice flour, sorbitol, maltose syrup, glycerol, a cake emulsifier, cake emulsifying oil, soybean oil, baking powder, a proper amount of edible salt, an acidity regulator, a preservative and water; inflating and distributing: the mixture is uniformly flowed into a uniform beating machine for beating and distributing; injecting the beaten slurry into a mold for molding; baking in sections for 30-35 min by using a full-automatic temperature-control tunnel oven, wherein the highest temperature is lower than 168 ℃; and (5) demolding and cooling. The invention changes the taste of the traditional cake, has soft glutinous Q elasticity, is fresh and moist, obviously improves the water-retaining and anti-aging functions, and is not easy to have aging phenomena such as rough structure, looseness, dryness, hardness and the like.
Description
Technical Field
The invention belongs to the technical field of cake processing, and particularly relates to an anti-aging cake and a preparation method thereof.
Background
In the traditional cake, the cake is a food which is popular among people in China and has fine and smooth mouthfeel and rich flavor. The main components of the cake are eggs, flour and white sugar, and the procedures of stirring, beating, grouting, baking in a tunnel oven, cooling and the like are required in the making process of the cake, wherein the stirring and beating procedures have great influence on the quality of cake slurry and the taste and flavor of a cake finished product. If the cake is not well stirred and beaten, the cake is easy to store for a short time and age, and the cake is characterized by long-term coarse structure, loose and dry hardness, poor flavor and the like.
Disclosure of Invention
In view of the defects of the prior art, the technical problem to be solved by the invention is to provide an anti-aging cake and a preparation method thereof.
In order to solve the technical problems, the invention adopts the technical scheme that:
the preparation method of the anti-aging cake sequentially comprises the following steps:
s1, mixing and stirring: feeding materials in sequence by using timing step-by-step equipment, and uniformly stirring to obtain a fine, smooth and bright precise particle-free mixed material with the specific gravity of 0.95-0.98;
the mixed material comprises the following raw materials in parts by weight: 50-52 parts of eggs, 15-16 parts of white granulated sugar, 2-2.5 parts of trehalose, 4.5-5 parts of wheat flour, 10-12 parts of modified starch, 10-10.5 parts of fermented glutinous rice flour, 5-5.5 parts of sorbitol, 2-2.5 parts of maltose syrup, 2-3 parts of glycerol, 2-2.5 parts of cake emulsifier, 2-2.5 parts of cake emulsifying oil, 10-12 parts of soybean oil, 0.5-0.8 part of baking powder, and a proper amount of edible salt, an acidity regulator, a preservative and water;
s2, inflating and issuing: beating and foaming by using a full-automatic air flow control homogeneous beating and foaming machine, firstly inflating the air cavity, then enabling the mixed material obtained in the step S1 to uniformly flow in, and uniformly beating and obtaining slurry which is free of bubble particles and smooth and bright in silk, wherein the specific gravity is 0.4-0.45;
s3, slip casting: injecting the beaten slurry into a mold for molding;
s4, heating and baking: performing thermal processing and baking by using a full-automatic temperature control tunnel oven for 30-35 min in sections, wherein the highest temperature is lower than 168 ℃;
and S5, demolding and cooling.
Further, the fermented glutinous rice flour in the step S1 is obtained by fermenting glutinous rice flour at a constant temperature of 42-45 ℃ for more than 12 hours by using yeast powder, and the amount of the yeast powder is 0.05 kg per 10 kg of glutinous rice flour.
Further, the cake emulsifier in the step S1 is composed of the following components in parts by weight: 3-5 parts of mono-diglycerol fatty acid ester, 2-4 parts of sucrose fatty acid ester, 5-8 parts of hydroxypropyl distarch phosphate, 2-4 parts of xanthan gum, 0.8-1 part of maltogenic amylase, 0.6-0.8 part of alpha-amylase and 75-80 parts of natural starch.
Further, the cake emulsified oil in the step S1 is composed of the following components in parts by weight: 2-4 parts of mono-diglycerol fatty acid ester, 1-2 parts of sorbitol liquid and 3-4 parts of sucrose fatty acid ester.
Further, the acidity regulator in step S1 is citric acid and glucono-sigma-lactone, and the mass ratio of citric acid to glucono-sigma-lactone is 1: 1-1.2.
Further, the feeding sequence of the step S1 is as follows: mixing edible salt, acidity regulator and antiseptic, dividing into small material A and small material B, dissolving the small material A with water to obtain small material A solution, mixing fermented glutinous rice flour, wheat flour, modified starch and small material B, kneading to obtain dough without obvious dough, and making cake emulsified oil into paste without foaming; the production method comprises the steps of firstly, sequentially adding eggs, white granulated sugar, trehalose and a small material A liquid, continuously stirring for 180 +/-10 seconds at a stirring speed of 1400 +/-20 rpm, then pausing for 30-35 seconds, sequentially adding dough, sorbitol, glycerol, maltose syrup, a cake emulsifier and beaten cake emulsifying oil during the period, continuously stirring for 300 +/-10 seconds at a stirring speed of 1500 +/-20 rpm, pausing for 12-15 seconds again, sequentially adding soybean oil and baking powder during the period, continuously stirring for 210 +/-10 seconds at a stirring speed of 1300 +/-20 rpm, finally reducing the stirring speed to 300 +/-20 rpm, continuously stirring for 360 +/-10 seconds, and pumping to a homogenizing and foaming machine.
Further, the inflation and foaming process conditions of step S2 are as follows: the slurry pumping flow is 80L/min to 85L/min, the aeration flow is 10.5L/min to 11.0L/min, the back pressure is 3par to 4par, the beating rotation speed is 600 +/-20 rpm, and the beating temperature is 11 ℃ to 13 ℃.
Further, the tunnel oven of step S4 is divided into four zones, wherein the upper and lower fires in the first zone are respectively 130 ± 2 ℃ and 140 ± 2 ℃, the upper and lower fires in the second zone are respectively 140 ± 2 ℃ and 148 ± 2 ℃, the upper and lower fires in the first zone are respectively 142 ± 2 ℃ and 160 ± 2 ℃, and the upper and lower fires in the first zone are respectively 166 ± 2 ℃ and 165 ± 2 ℃.
The invention provides an anti-aging cake prepared by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, raw materials such as eggs, wheat flour, modified starch, fermented glutinous rice flour and the like are selected and the consumption of the raw materials is controlled, on one hand, the consumption of the wheat flour is reduced, the use of the fermented glutinous rice flour and the modified starch is increased, the taste of the traditional cake is changed, the soft glutinous Q is elastic, the taste is fresh and moist, on the other hand, the main component of the modified starch, namely hydroxypropyl distarch phosphate, is combined with trehalose, sorbitol, maltose syrup, glycerol, cake emulsion oil and the like to enhance the moisture retention and water locking capacity of a cake blank, the beating process, especially the beating temperature is controlled to be 11-13 ℃, and simultaneously, the hydroxypropyl distarch phosphate, the cake emulsifier, the glycerol in the modified starch and the stirring process of the invention are utilized, the molecular mixing of various materials can be uniformly balanced, the product quality is stabilized, the starch straight chain is cut off, the moisture retention and ageing resistance functions are obviously improved, the shelf life is prolonged, and the structure is not easy to appear, Loose, dry and hard, and the like.
Detailed Description
Example 1
The embodiment provides an anti-aging cake and a preparation method thereof.
The preparation method of the embodiment specifically comprises the following steps of:
s0, preparing materials: weighing the following raw materials according to a formula: 50 parts of eggs, 16 parts of white granulated sugar, 2 parts of trehalose, 5 parts of wheat flour, 10 parts of modified starch, 10 parts of fermented glutinous rice flour, 5 parts of sorbitol, 2 parts of maltose syrup, 2 parts of glycerol, 2 parts of cake emulsifier, 2.2 parts of cake emulsifying oil, 11 parts of soybean oil, 0.6 part of baking powder, and a proper amount of edible salt, acidity regulator, preservative and water.
Wherein: the acidity regulator is citric acid and gluconic acid-sigma-lactone, and the mass ratio of the citric acid to the gluconic acid-sigma-lactone is 1: 1.2. The preservative is sodium dehydroacetate.
The main components of the baking powder are sodium hydroxide and disodium dihydrogen pyrophosphate, and the baking powder is adjusted in a double-effect mode, so that cake blank bodies are fluffy and have Q-elasticity, and the taste is improved. The modified starch is hydroxypropyl distarch phosphate. The fermented glutinous rice flour is prepared by fermenting glutinous rice flour at a constant temperature of 42-45 ℃ for more than 12 hours by using yeast powder, and the dosage of the yeast powder is 0.05 kg per 10 kg of glutinous rice flour.
The cake emulsifier comprises the following components in parts by weight: 4 parts of mono-diglycerol fatty acid ester, 2 parts of sucrose fatty acid ester, 5 parts of hydroxypropyl distarch phosphate, 4 parts of xanthan gum, 1 part of maltogenic amylase, 0.6 part of alpha-amylase and 80 parts of natural starch. The cake emulsified oil comprises the following components in parts by weight: 2 parts of mono-diglycerol fatty acid ester, 1 part of sorbitol liquid and 4 parts of sucrose fatty acid ester.
S1, mixing and stirring: the materials are sequentially fed by utilizing timing step-by-step equipment and are uniformly stirred to obtain a fine, smooth and bright precise particle-free mixed material with the specific gravity of 0.98.
The feeding sequence is as follows: mixing edible salt, an acidity regulator and a preservative, dividing the mixture into small materials A and B, and dissolving the small materials A with water to obtain small material A liquid; mixing the fermented glutinous rice flour, the wheat flour, the modified starch and the small material B, and kneading to obtain dough without obvious lumps; the cake emulsified oil is beaten into paste without foaming; the production method comprises the steps of firstly, sequentially adding eggs, white granulated sugar, trehalose and a small material A liquid, continuously stirring for 180 seconds at a stirring speed of 1400rpm, then pausing for 30 seconds, sequentially adding dough, sorbitol, glycerol, maltose syrup, a cake emulsifier and beaten cake emulsifying oil during the stirring, then continuously stirring for 300 seconds at a stirring speed of 1500rpm, pausing for 15 seconds again, sequentially adding soybean oil and baking powder during the stirring, then continuously stirring for 210 seconds at a stirring speed of 1300rpm, finally reducing the stirring speed to 300rpm, continuously stirring for 360 seconds, and pumping to a homogenizing and foaming machine.
S2, inflating and issuing: and (4) beating and foaming by using a full-automatic air flow control homogeneous beating and foaming machine, firstly inflating the air cavity, then enabling the mixed material obtained in the step S1 to uniformly flow in, and uniformly beating and obtaining the smooth and bright slurry without bubble particles, wherein the specific gravity is 0.43.
The aeration foaming process conditions are as follows: the slurry pumping flow rate is 85L/min, the aeration flow rate is 10.7L/min, the back pressure is 3par, the hair beating rotation speed is 600rpm, and the hair beating temperature is 13 ℃.
S3, slip casting: injecting the beaten slurry into a mold for molding.
S4, heating and baking: carrying out thermal processing and baking by using a full-automatic temperature control tunnel oven for 32min in a segmented manner, wherein the highest temperature is lower than 168 ℃, and specifically: the tunnel oven is divided into four zones, wherein the upper fire and the lower fire of the first zone are respectively 130 ℃ and 140 ℃, the upper fire and the lower fire of the second zone are respectively 140 ℃ and 148 ℃, the upper fire and the lower fire of the first zone are respectively 142 ℃ and 160 ℃, and the upper fire and the lower fire of the first zone are respectively 168 ℃ and 165 ℃.
And S5, demolding and cooling.
Example 2
The embodiment provides an anti-aging cake and a preparation method thereof.
The preparation method of the embodiment specifically comprises the following steps of:
s0, preparing materials: weighing the following raw materials according to a formula: 52 parts of eggs, 15 parts of white granulated sugar, 2.5 parts of trehalose, 4.5 parts of wheat flour, 12 parts of modified starch, 10.5 parts of fermented glutinous rice flour, 5.5 parts of sorbitol, 2.5 parts of maltose syrup, 2.5 parts of glycerol, 2.5 parts of cake emulsifier, 2 parts of cake emulsifying oil, 12 parts of soybean oil, 0.8 part of baking powder, and a proper amount of edible salt, an acidity regulator, a preservative and water.
Wherein: the acidity regulator is citric acid and gluconic acid-sigma-lactone, and the mass ratio of the citric acid to the gluconic acid-sigma-lactone is 1: 1. The preservative is sodium dehydroacetate.
The main components of the baking powder are sodium hydroxide and disodium dihydrogen pyrophosphate, and the baking powder is adjusted in a double-effect mode, so that cake blank bodies are fluffy and have Q-elasticity, and the taste is improved. The modified starch is. The fermented glutinous rice flour is prepared by fermenting glutinous rice flour at a constant temperature of 42-45 ℃ for more than 12 hours by using yeast powder, and the dosage of the yeast powder is 0.05 kg per 10 kg of glutinous rice flour.
The cake emulsifier comprises the following components in parts by weight: 3 parts of mono-diglycerol fatty acid ester, 4 parts of sucrose fatty acid ester, 8 parts of hydroxypropyl distarch phosphate, 2 parts of xanthan gum, 0.8 part of maltogenic amylase, 0.8 part of alpha-amylase and 78 parts of natural starch. The cake emulsified oil comprises the following components in parts by weight: 4 parts of mono-diglycerol fatty acid ester, 2 parts of sorbitol liquid and 3 parts of sucrose fatty acid ester.
S1, mixing and stirring: the materials are sequentially fed by utilizing timing step-by-step equipment and are uniformly stirred to obtain a fine, smooth and bright precise particle-free mixed material with the specific gravity of 0.96.
The feeding sequence is as follows: mixing edible salt, an acidity regulator and a preservative, dividing the mixture into small materials A and B, and dissolving the small materials A with water to obtain small material A liquid; mixing the fermented glutinous rice flour, the wheat flour, the modified starch and the small material B, and kneading to obtain dough without obvious lumps; the cake emulsified oil is beaten into paste without foaming; the production method comprises the steps of firstly, sequentially adding eggs, white granulated sugar, trehalose and a small material A liquid, continuously stirring at a stirring speed of 1420rpm for 175 seconds, then pausing for 35 seconds, sequentially adding dough, sorbitol, glycerol, maltose syrup, a cake emulsifier and beaten cake emulsified oil during the stirring, then continuously stirring at a stirring speed of 1480rpm for 310 seconds, pausing for 12 seconds again, sequentially adding soybean oil and baking powder during the stirring, then continuously stirring at a stirring speed of 1300rpm for 220 seconds, finally reducing the stirring speed to 300rpm, continuously stirring for 360 seconds, and pumping to a homogenizing and foaming machine.
S2, inflating and issuing: and (4) beating and foaming by using a full-automatic air flow control homogeneous beating and foaming machine, firstly inflating the air cavity, then enabling the mixed material obtained in the step S1 to uniformly flow in, and uniformly beating and obtaining the smooth and bright slurry without bubble particles, wherein the specific gravity is 0.40.
The aeration foaming process conditions are as follows: the slurry pumping flow rate is 80L/min, the aeration flow rate is 10.5L/min, the back pressure is 4par, the beating rotation speed is 620rpm, and the beating temperature is 11 ℃.
S3, slip casting: injecting the beaten slurry into a mold for molding.
S4, heating and baking: carrying out thermal processing and baking by using a full-automatic temperature control tunnel oven for 35min in a segmented manner, wherein the highest temperature is lower than 168 ℃, and specifically: the tunnel oven is divided into four zones, wherein the upper fire and the lower fire of the first zone are respectively 130 ℃ and 138 ℃, the upper fire and the lower fire of the second zone are respectively 142 ℃ and 150 ℃, the upper fire and the lower fire of the first zone are respectively 144 ℃ and 160 ℃, and the upper fire and the lower fire of the first zone are respectively 167 ℃ and 164 ℃.
And S5, demolding and cooling.
Comparative example 1
This comparative example provides a cake preparation method which is only in the charging sequence of step S1, compared to the above example 1. The method specifically comprises the following steps: mixing edible salt, an acidity regulator and a preservative, dividing the mixture into small materials A and B, and dissolving the small materials A with water to obtain small material A liquid; the cake emulsified oil is beaten into paste without foaming; the production method comprises the steps of firstly, sequentially adding eggs, white granulated sugar, trehalose and a small material A liquid, continuously stirring for 180 seconds at a stirring speed of 1400rpm, then pausing for 30 seconds, sequentially adding glutinous rice flour, yeast, wheat flour, modified starch, a small material B, sorbitol, glycerol, maltose syrup, a cake emulsifier and beaten cake emulsifying oil, continuously stirring for 300 seconds at a stirring speed of 1500rpm, pausing for 15 seconds again, sequentially adding soybean oil and baking powder during the pausing, continuously stirring for 210 seconds at a stirring speed of 1300rpm, finally reducing the stirring speed to 300rpm, continuously stirring for 360 seconds, and pumping to a homogenizing and baking machine.
Comparative example 2
This comparative example provides a method for preparing a cake, which only consists in step S1, compared to example 1 above, specifically: mixing edible salt, an acidity regulator and a preservative, dividing the mixture into small materials A and B, and dissolving the small materials A with water to obtain small material A liquid; mixing the fermented glutinous rice flour, the wheat flour, the modified starch and the small material B, and kneading to obtain dough without obvious lumps; the cake emulsified oil is beaten into paste without foaming; sequentially adding eggs, white granulated sugar, trehalose and the small material A liquid into a stirrer A, and continuously stirring for 180 seconds at a stirring speed of 1400rpm to obtain a first mixture; sequentially adding dough, sorbitol, glycerol, maltose syrup, a cake emulsifier and beaten cake emulsifying oil into the stirrer B, and continuously stirring at the stirring speed of 1500rpm for 300 seconds to obtain a second mixture; then mixing the first mixture, the second mixture, the soybean oil and the baking powder, and continuously stirring the mixture evenly at a stirring speed of 1300rpm, wherein the baking temperature is 15 ℃.
Comparative example 3
This comparative example provides a method of preparing a cake, which is only in comparison with the above comparative example 2 in that no cake emulsifier is added.
Sensory evaluation was performed on the cakes of example 1 and comparative examples 1 to 3 of the present invention after being left at room temperature for 60 days in a cool and dry place, and the evaluation personnel had received discriminative training and evaluated the texture and mouthfeel according to 5.1 sensory test of GB/T20977-2007, and as a result, the scores of comparative examples 1 to 3 were all less than those of example 1. While the cakes of example 1 and comparative examples 1 to 3 were soft waxy Q balls with fine texture on the day of production
The cakes of example 1 and comparative examples 1 to 3 of the present invention were packaged in a sealed package and subjected to moisture tests after being left at room temperature for 30 days, 60 days and 90 days in a cool and dry place, respectively, according to the direct drying method of GB/T5009.3-2016, and the results are shown in Table 1.
Table 1 is a table showing the change in moisture of examples 1 to 2 of the present invention and comparative examples 1 to 3
| 30d | 60d | 90d | |
| Example 1 | 26.3％ | 25.8％ | 25.1％ |
| Comparative example 1 | 26.1％ | 24.4％ | 20.5％ |
| Comparative example 2 | 25.5％ | 23.3％ | 19.2％ |
| Comparative example 3 | 25.1％ | 21.6％ | 15.2％ |
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be understood by those skilled in the art that the invention is not limited by the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (9)
1. The preparation method of the anti-aging cake is characterized by sequentially carrying out the following steps:
s1, mixing and stirring: feeding materials in sequence by using timing step-by-step equipment, and uniformly stirring to obtain a fine, smooth and bright precise particle-free mixed material with the specific gravity of 0.95-0.98;
the mixed material comprises the following raw materials in parts by weight: 50-52 parts of eggs, 15-16 parts of white granulated sugar, 2-2.5 parts of trehalose, 4.5-5 parts of wheat flour, 10-12 parts of modified starch, 10-10.5 parts of fermented glutinous rice flour, 5-5.5 parts of sorbitol, 2-2.5 parts of maltose syrup, 2-3 parts of glycerol, 2-2.5 parts of cake emulsifier, 2-2.5 parts of cake emulsifying oil, 10-12 parts of soybean oil, 0.5-0.8 part of baking powder, and a proper amount of edible salt, an acidity regulator, a preservative and water;
s2, inflating and issuing: beating and foaming by using a full-automatic air flow control homogeneous beating and foaming machine, firstly inflating the air cavity, then enabling the mixed material obtained in the step S1 to uniformly flow in, and uniformly beating and obtaining slurry which is free of bubble particles and smooth and bright in silk, wherein the specific gravity is 0.4-0.45;
s3, slip casting: injecting the beaten slurry into a mold for molding;
s4, heating and baking: performing thermal processing and baking by using a full-automatic temperature control tunnel oven for 30-35 min in sections, wherein the highest temperature is lower than 168 ℃;
and S5, demolding and cooling.
2. The method for preparing an anti-aging cake according to claim 1, wherein the method comprises the following steps: the fermented glutinous rice flour in the step S1 is obtained by fermenting glutinous rice flour at a constant temperature of 42-45 ℃ for more than 12 hours by using yeast powder, and the dosage of the yeast powder is 0.05 kg per 10 kg of glutinous rice flour.
3. The method for preparing an anti-aging cake according to claim 1, wherein the method comprises the following steps: the cake emulsifier in the step S1 is composed of the following components in parts by weight: 3-5 parts of mono-diglycerol fatty acid ester, 2-4 parts of sucrose fatty acid ester, 5-8 parts of hydroxypropyl distarch phosphate, 2-4 parts of xanthan gum, 0.8-1 part of maltogenic amylase, 0.6-0.8 part of alpha-amylase and 75-80 parts of natural starch.
4. The method for preparing an anti-aging cake according to claim 1, wherein the method comprises the following steps: the cake emulsified oil in the step S1 is composed of the following components in parts by weight: 2-4 parts of mono-diglycerol fatty acid ester, 1-2 parts of sorbitol liquid and 3-4 parts of sucrose fatty acid ester.
5. The method for preparing an anti-aging cake according to claim 1, wherein the method comprises the following steps: the acidity regulator in step S1 is citric acid and gluconic acid-sigma-lactone, and the mass ratio of citric acid to gluconic acid-sigma-lactone is 1: 1-1.2.
6. The method for preparing an anti-aging cake according to claim 1, wherein the method comprises the following steps: the feeding sequence of the step S1 is as follows: mixing edible salt, acidity regulator and antiseptic, dividing into small material A and small material B, dissolving the small material A with water to obtain small material A solution, mixing fermented glutinous rice flour, wheat flour, modified starch and small material B, kneading to obtain dough without obvious dough, and making cake emulsified oil into paste without foaming; the production method comprises the steps of firstly, sequentially adding eggs, white granulated sugar, trehalose and a small material A liquid, continuously stirring for 180 +/-10 seconds at a stirring speed of 1400 +/-20 rpm, then pausing for 30-35 seconds, sequentially adding dough, sorbitol, glycerol, maltose syrup, a cake emulsifier and beaten cake emulsifying oil during the period, continuously stirring for 300 +/-10 seconds at a stirring speed of 1500 +/-20 rpm, pausing for 12-15 seconds again, sequentially adding soybean oil and baking powder during the period, continuously stirring for 210 +/-10 seconds at a stirring speed of 1300 +/-20 rpm, finally reducing the stirring speed to 300 +/-20 rpm, continuously stirring for 360 +/-10 seconds, and pumping to a homogenizing and foaming machine.
7. The method for preparing an anti-aging cake according to claim 1, wherein the method comprises the following steps: the inflation and foaming process conditions of the step S2 are as follows: the slurry pumping flow is 80L/min to 85L/min, the aeration flow is 10.5L/min to 11.0L/min, the back pressure is 3par to 4par, the beating rotation speed is 600 +/-20 rpm, and the beating temperature is 11 ℃ to 13 ℃.
8. The method for preparing an anti-aging cake according to claim 1, wherein the method comprises the following steps: the tunnel oven of the step S4 is divided into four zones, wherein the upper fire and the lower fire of the first zone are respectively 130 +/-2 ℃ and 140 +/-2 ℃, the upper fire and the lower fire of the second zone are respectively 140 +/-2 ℃ and 148 +/-2 ℃, the upper fire and the lower fire of the first zone are respectively 142 +/-2 ℃ and 160 +/-2 ℃, and the upper fire and the lower fire of the first zone are respectively 166 +/-2 ℃ and 165 +/-2 ℃.
9. An anti-aging cake prepared by the preparation method of any one of claims 1 to 8.
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