CN114403182A - Chiffon cake containing plant dendrobe polysaccharide and processing method thereof - Google Patents
Chiffon cake containing plant dendrobe polysaccharide and processing method thereof Download PDFInfo
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- CN114403182A CN114403182A CN202111674956.6A CN202111674956A CN114403182A CN 114403182 A CN114403182 A CN 114403182A CN 202111674956 A CN202111674956 A CN 202111674956A CN 114403182 A CN114403182 A CN 114403182A
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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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
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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
- A21D2/165—Triglycerides
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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
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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Abstract
The invention discloses a chiffon cake containing plant dendrobe polysaccharide and a processing method thereof. The chiffon cake comprises low-gluten flour, eggs, water, vegetable oil, salt, white granulated sugar, dendrobium polysaccharide and the like. Compounding the materials according to the chiffon cake formula, uniformly stirring the materials by using a rubber scraper, beating the materials, and then molding the materials; setting temperature of the oven: putting the cake into a molded baking tray for baking at 185 ℃ of upper fire and 170 ℃ of lower fire, and taking the cake out of the oven when the periphery of the cake is golden yellow; after the cake is taken out of the oven, the cake is vibrated and taken out, the cake is made to be air-exhausted and bottom-loosened, then the cake is turned upside down and is packaged after being cooled naturally. According to the invention, the dendrobium polysaccharide is added into the chiffon cake, so that the water binding capacity of the product is improved, and the physical properties of the cake such as chewiness and the like are improved. This patent not only can improve the quality and the retention period of chiffon cake through add dendrobii polysaccharide in chiffon cake, has increased the sales radius, can provide the theoretical foundation for expanding dendrobii polysaccharide range of application moreover.
Description
Technical Field
The invention relates to a chiffon cake processing method, and belongs to the technical field of food processing.
Background
Chiffon cakes are mainly made by the foaming principle of protein. The cake has the advantages of more fluffy and soft paste due to sufficient stirring, and has the characteristics of egg fragrance, rich oil fragrance, soft structure, high elasticity, aftertaste, fine, compact and tough tissue and the like. Because such cakes are easily affected by factors such as basic formulas, making methods, baking process conditions and the like, the products are usually hard and rough in taste along with the rapid loss of original water after being discharged from a furnace, and the quality of the products is difficult to maintain. In addition, poor water retention of cakes is often the dominant factor in short shelf life.
The polysaccharide is the main active component of Dendrobium officinale. The dendrobe polysaccharide is a water-soluble polysaccharide compound, is soluble in water, mainly comprises glucose, mannose and galactose, and also contains a small amount of arabinose, xylose and rhamnose. Research shows that the dendrobe polysaccharide has various biological activities such as cell damage resistance, oxidation resistance, inflammation resistance, nerve deformation resistance and the like.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provided are a plant polysaccharide additive capable of improving the water retention and chewing of a chiffon cake and a method for producing a chiffon cake containing polysaccharide.
In order to solve the problems, the invention adopts the following technical scheme:
a chiffon cake containing plant dendrobe polysaccharide comprises, by weight, 80-120 parts of low-gluten flour, 300 parts of eggs 200-flour, 0-6 parts of baking powder, 0-6 parts of tower powder, 65-80 parts of water, 65-80 parts of vegetable oil, 1-7 parts of salt, 85-115 parts of white granulated sugar and no more than 40 parts of dendrobe polysaccharide.
Preferably, the preparation method of the dendrobium polysaccharide comprises the following steps: cleaning herba Dendrobii, oven drying, cutting, decolorizing with 75% ethanol for 24 hr, adding 20 times of water, boiling for 30min, extracting, filtering with two layers of gauze, concentrating the filtrate, adding anhydrous ethanol, standing for precipitation for 24 hr, filtering, precipitating, and lyophilizing to obtain herba Dendrobii polysaccharide powder.
Preferably, the dendrobium polysaccharide accounts for 15-40% by weight.
The invention also provides a processing method of the chiffon cake containing the plant dendrobe polysaccharide, which comprises the following steps:
step 1): compounding the materials according to the chiffon cake formula, uniformly stirring the materials by using a rubber scraper, beating the materials, and then molding the materials;
step 2): setting temperature of the oven: putting the cake into a molded baking tray for baking at 185 ℃ of upper fire and 170 ℃ of lower fire, and taking the cake out of the oven when the periphery of the cake is golden yellow;
step 3): after the cake is taken out of the oven, the cake is vibrated and taken out, the cake is made to be air-exhausted and bottom-loosened, then the cake is turned upside down and is packaged after being cooled naturally.
Preferably, in the step 1), the mixture is stirred uniformly in the same direction.
Preferably, the baking time in step 2) is 29 min.
Compared with the prior art, the invention has the following advantages:
(1) the addition of the dendrobium polysaccharide improves the quality of water retention, chewiness and the like of chiffon cakes, optimizes the formula and the making process of the chiffon cakes, improves the quality of chewiness and the like, increases the water retention and has bioactivity compared with the non-addition of the dendrobium polysaccharide.
(2) The dendrobium officinale polysaccharide is used as a quality modifier, and the application range of the dendrobium officinale polysaccharide in the field of food is expanded.
Drawings
FIG. 1 is a graph showing the effect of the addition of dendrobium on the retraction of chiffon cake;
fig. 2 shows chiffon cake with the addition amount of dendrobium being 15 wt%.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below with reference to the accompanying drawings.
Example 1
The formula is as follows: 80g of vegetable oil, 100g of low-gluten flour, 250g of eggs, 67g of water, 5g of baking powder, 5g of salt, 105g of white granulated sugar, 5g of tower powder and 0-40% of dendrobium polysaccharide. The processing parameters are as follows: the baking temperature is 185 ℃ at the upper fire and 170 ℃ at the lower fire, and the baking time is 30 min. After the product was stored for 3h, the water loss rate was analyzed and the following table was obtained.
TABLE 1 influence of dendrobii polysaccharide on Water loss rate of chiffon cake
| Addition amount of dendrobii polysaccharide/%) | 0 | 5 | 10 | 15 | 20 | 40 |
| Water loss rate/%) | 1.28 | 0.69 | 0.47 | 0.74 | 0.52 | 0.74 |
From table 1, it can be seen that dendrobium nobile has a significant effect on the water binding capacity of chiffon cake. The variable quantity of the water loss rate of the chiffon cake without the dendrobium is 1.28%, and the variable quantity range of the water loss rate of the chiffon cake with the dendrobium is 0.47% -0.74%. Therefore, the dendrobium is added into the chiffon cake, so that the water loss rate of the chiffon cake can be effectively reduced, and the cake can be kept in a soft state.
Example 2
The formula is as follows: 80g of vegetable oil, 100g of low-gluten flour, 250g of eggs, 67g of water, 5g of baking powder, 1-5g of salt, 105g of white granulated sugar, 5g of tower powder and 20% of dendrobium polysaccharide. The processing parameters are as follows: the baking temperature is 185 ℃ at the upper fire and 170 ℃ at the lower fire, and the baking time is 35 min. After the product was stored for 3h, the water loss rate was analyzed and the following table was obtained.
TABLE 2 influence of salt addition on the Water loss of chiffon cake
| Salt addition amount/g | 1 | 3 | 5 | 7 |
| Water loss rate change/%) | 0.83 | 0.80 | 0.73 | 0.88 |
From table 2, it is clear that different amounts of salt have little effect on the water binding capacity of chiffon cake. With the increase of the addition amount of the salt, the variation range of the water loss rate of the dendrobium chiffon cake is stabilized between 0.73% and 0.88%.
Example 3
The formula is as follows: 80g of vegetable oil, 100g of low-gluten flour, 250g of eggs, 67g of water, 5g of baking powder, 5g of salt, 105g of white granulated sugar, 5g of tower powder and 0-40% of dendrobium polysaccharide. The processing parameters are as follows: the baking temperature is 185 ℃ at the upper fire and 170 ℃ at the lower fire, and the baking time is 30 min. After 3h storage of the product, the rate of retraction was analyzed and is shown in FIG. 1.
The retraction rate of the chiffon cake increases with the addition of dendrobium, the whole process is in a trend of rising firstly and then descending, and the highest rate is achieved when the addition is 10%. When the addition amount of the dendrobium is 15%, 20% or 40%, the shrinkage rate of the cake ranges from 5.71% to 6.25%, the character change of the chiffon cake is small, and the original size and shape can be well maintained.
Example 4
The formula is as follows: 80g of vegetable oil, 100g of low-gluten flour, 250g of eggs, 67g of water, 5g of baking powder, 5g of salt, 105g of white granulated sugar, 5g of tower powder and 20% of dendrobium polysaccharide. The processing parameters are as follows: the baking temperature is 185 ℃ at the upper fire and 170 ℃ at the lower fire, and the baking time is 29 min. The differences in product quality structure were analyzed and the following table was obtained.
Table 3 texture results of basic chiffon cake and dendrobium added chiffon cake
| Hardness per gram | Adhesion/g sec | Elasticity | Cohesion force | Tackiness of the adhesive | Chewiness/g | Recovery property | |
| Adding herba Dendrobii | 1228.185 | -53.520 | 0.807 | 0.640 | 786.097 | 634.498 | 0.227 |
| Without adding herba Dendrobii | 1027.378 | -58.857 | 0.799 | 0.678 | 696.997 | 556.674 | 0.269 |
The chiffon cake with added dendrobium has increased hardness, elasticity, stickiness, chewiness and adhesiveness, while the cohesion and recovery are reduced compared to the base chiffon cake. Therefore, the dendrobium is added into the chiffon cake, the texture of the chiffon cake can be changed, the taste is enriched, and the chiffon cake is chewy.
Example 5
The formula is as follows: 90g of vegetable oil, 120g of low-gluten flour, 260g of eggs, 70g of water, 3g of baking powder, 3g of salt, 110g of white granulated sugar, 5g of tara powder and 0-40% of dendrobium. The processing parameters are as follows: the baking temperature is 185 ℃ at the upper fire and 175 ℃ at the lower fire, and the baking time is 30 min. The product was analyzed for sensory scores (the scores are shown in table 4) to give table 5.
TABLE 4 sensory evaluation Table
TABLE 5 influence of the addition of Dendrobium on sensory Scissors cake Scissors
| Amount of added dendrobe/% | 0 | 5 | 10 | 15 | 20 | 40 |
| Sensory Scoring/score | 69 | 65 | 67 | 74 | 79 | 76 |
As can be seen from table 5, as the addition amount of dendrobium nobile is increased, the sensory score of chiffon cake generally tends to decrease first and then increase, and in the case of the addition amount of dendrobium nobile being 20%, the sensory score of the chiffon cake is approximately 80 points.
Claims (6)
1. A chiffon cake containing plant dendrobe polysaccharide is characterized by comprising 80-120 parts of low-gluten flour, 300 parts of eggs 200-cake, 0-6 parts of baking powder, 0-6 parts of tower powder, 65-80 parts of water, 65-80 parts of vegetable oil, 1-7 parts of salt, 85-115 parts of white granulated sugar and no more than 40 parts of dendrobe polysaccharide by weight.
2. The chiffon cake containing the plant dendrobe polysaccharide of claim 1, wherein the preparation method of the dendrobe polysaccharide comprises the following steps: cleaning herba Dendrobii, oven drying, cutting, decolorizing with 75% ethanol for 24 hr, adding 20 times of water, boiling for 30min, extracting, filtering with two layers of gauze, concentrating the filtrate, adding anhydrous ethanol, standing for precipitation for 24 hr, filtering, precipitating, and lyophilizing to obtain herba Dendrobii polysaccharide powder.
3. The chiffon cake containing dendrobe polysaccharide as claimed in claim 1, wherein the content of dendrobe polysaccharide is 15-40% by weight.
4. The method for processing a chiffon cake containing plant dendrobii polysaccharide of any one of claims 1-3, comprising the steps of:
step 1): compounding the materials according to the chiffon cake formula, uniformly stirring the materials by using a rubber scraper, beating the materials, and then molding the materials;
step 2): setting temperature of the oven: putting the cake into a molded baking tray for baking at 185 ℃ of upper fire and 170 ℃ of lower fire, and taking the cake out of the oven when the periphery of the cake is golden yellow;
step 3): after the cake is taken out of the oven, the cake is vibrated and taken out, the cake is made to be air-exhausted and bottom-loosened, then the cake is turned upside down and is packaged after being cooled naturally.
5. The method for processing the chiffon cake containing the plant dendrobe polysaccharide as claimed in claim 4, wherein in the step 1), the mixture is uniformly stirred in the same direction.
6. The method for processing the chiffon cake containing the plant dendrobe polysaccharide in claim 4, wherein the baking time in the step 2) is 29 min.
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2006262858A (en) * | 2005-03-25 | 2006-10-05 | Nippon Shokuhin Kako Co Ltd | Improving agent for protein-containing food and protein-containing food using the same |
| JP2012157329A (en) * | 2011-02-02 | 2012-08-23 | Yaizu Suisankagaku Industry Co Ltd | Improving agent for grain powder food, method of manufacturing dough for grain powder food, and method of manufacturing grain powder food |
| CN107006557A (en) * | 2017-03-30 | 2017-08-04 | 广东神石生物科技有限公司 | A kind of dendrobium candidum bread and preparation method thereof |
| CN107549255A (en) * | 2017-10-17 | 2018-01-09 | 徐州工程学院 | Spongecake and its processing method rich in plant polyose |
| CN110250519A (en) * | 2019-06-27 | 2019-09-20 | 上海应用技术大学 | A kind of dendrobium polysaccharide premixed powder and its preparation and application |
| CN111657324A (en) * | 2020-07-17 | 2020-09-15 | 上海应用技术大学 | Natural apple fermentation liquid coarse cereal egg-free cake and preparation method thereof |
| JP2021036773A (en) * | 2019-08-30 | 2021-03-11 | フジ日本精糖株式会社 | Low sugar rice cake and its manufacturing method |
| CN112940292A (en) * | 2021-02-25 | 2021-06-11 | 上海应用技术大学 | Dendrobium officinale polysaccharide hydrogel as well as preparation method and application thereof |
-
2021
- 2021-12-31 CN CN202111674956.6A patent/CN114403182A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006262858A (en) * | 2005-03-25 | 2006-10-05 | Nippon Shokuhin Kako Co Ltd | Improving agent for protein-containing food and protein-containing food using the same |
| JP2012157329A (en) * | 2011-02-02 | 2012-08-23 | Yaizu Suisankagaku Industry Co Ltd | Improving agent for grain powder food, method of manufacturing dough for grain powder food, and method of manufacturing grain powder food |
| CN107006557A (en) * | 2017-03-30 | 2017-08-04 | 广东神石生物科技有限公司 | A kind of dendrobium candidum bread and preparation method thereof |
| CN107549255A (en) * | 2017-10-17 | 2018-01-09 | 徐州工程学院 | Spongecake and its processing method rich in plant polyose |
| CN110250519A (en) * | 2019-06-27 | 2019-09-20 | 上海应用技术大学 | A kind of dendrobium polysaccharide premixed powder and its preparation and application |
| JP2021036773A (en) * | 2019-08-30 | 2021-03-11 | フジ日本精糖株式会社 | Low sugar rice cake and its manufacturing method |
| CN111657324A (en) * | 2020-07-17 | 2020-09-15 | 上海应用技术大学 | Natural apple fermentation liquid coarse cereal egg-free cake and preparation method thereof |
| CN112940292A (en) * | 2021-02-25 | 2021-06-11 | 上海应用技术大学 | Dendrobium officinale polysaccharide hydrogel as well as preparation method and application thereof |
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