CN115669694B - Reduced-oil walnut cake and preparation method thereof - Google Patents
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Classifications
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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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a reduced-oil walnut cake and a preparation method thereof; the reduced-fat walnut cake adopts a vegetable oil comb honey mixture which consists of vegetable oil, comb honey and fatty acid ester of mono-hard glycerin to replace lard or butter. When the vegetable oil comb honey mixture is prepared, vegetable oil and single hard glycerin fatty acid ester are heated until the vegetable oil and single hard glycerin fatty acid ester are completely dissolved; crushing the comb honey in a wall breaking machine at 20000-25000rpm at high speed for 5-8min to obtain uniform slurry; shearing and emulsifying the slurry and the dissolved mixture at high speed to prepare an emulsion template; rapidly freezing to obtain the vegetable oil comb honey mixture. The invention adopts the vegetable oil comb honey mixture to replace lard or butter, so as to solve the problem of trans fatty acid of animal fat; the vegetable oil and key ingredients are sheared at high speed, so that the grease is fully dispersed and emulsified, and the state effect is similar to that of vegetable gel. Compared with the existing product, the combination of the vegetable oil comb honey mixture, the low-gluten wheat flour, the waxy tapioca starch and the corn starch can reduce the grease content by more than 25 percent.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a reduced-oil walnut cake and a preparation method thereof.
Background
Shortening is one of the special oils in the food industry. It has certain plasticity or consistency and is used in preparing cake, spraying surface, demolding, etc. It can be used for crisping or softening baked food, preventing protein and carbohydrate from becoming hard and lumpy during processing, and improving taste. Initially, the butter is referred to as lard. The consumption of the shortening oil prepared by hydrogenated vegetable oil or few other animal and vegetable oils is greatly larger than that of lard oil.
The walnut cake is a folk traditional cake food taking flour, grease (butter) and sugar as main raw materials, is a high-sugar and high-fat food, and has the characteristic of 'three highs', namely high fat, high sugar and high calorie, and can induce obesity, cardiovascular diseases and the like after being eaten for a long time.
With the continuous progress of society, the living standard is continuously improved, and people are more and more focused on the scientificity, nutrition and health care of eating. The health hazard caused by excessive ingestion of animal fat and sugar for a long time has generally been attracting attention, and most consumers have recognized the interrelation between health and fat and sugar intake, and how to reduce the fat content in the walnut cake while maintaining the original flavor and taste of the walnut cake has become a new subject for development of the walnut cake.
According to the search of the prior patent literature, CN106106688A discloses a sugar-control walnut cake, which is a walnut cake for preventing absorption of sucrose and glucose and comprises the following components in parts by mass: 1-100% of flour, 1-30% of vegetable oil, 1-50% of sucrose, 1-20% of egg liquid, 0.1-2% of leavening agent, 1-30% of L-arabinose, 0.1-30% of tagatose, 1-15% of peanut kernel and 1-10% of walnut kernel; the L-arabinose and tagatose are added into the raw materials to prevent the absorption of sucrose and glucose by human bodies, inhibit postprandial blood sugar rise and reduce fat intake, solve the problem that people with diabetes and people with sugar contraindication eat cakes, and can also be used for improving the problems of high sugar, high oil and high fat of the traditional cakes. However, it does not actually achieve oil reduction.
CN113767950a discloses a formula of a bean pulp walnut cake, which is: the low-gluten flour is prepared by processing 100g of low-gluten flour, 60g of total edible oil, 55% of soft sugar, 45% -60% of soybean meal, 2% of baking powder, 1.2% of baking soda, 1.5% of milk powder and one egg, and can reduce the content of fat and sugar in the walnut cake, improve the nutritive value of the walnut cake, promote gastrointestinal motility, prevent constipation and promote metabolism of substances in a body while ensuring the original flavor and taste of the walnut cake. It is pointed out in the effects section: the soybean meal contains soybean isoflavone, soybean dietary fiber and soybean peptide, and the three components play roles in reducing blood fat, reducing blood pressure, resisting oxidation, resisting tumor and preventing cardiovascular diseases in human body. It can be seen that oil reduction is not truly achieved.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a reduced-oil walnut cake and a preparation method thereof.
The above object of the present invention is achieved by the following technical solutions:
the invention provides a vegetable oil comb honey mixture for replacing lard or butter, which comprises the following components in parts by weight: 800-1200 parts of vegetable oil, 60-220 parts of comb honey and 10-35 parts of mono-hard glycerin fatty acid ester.
The invention also provides a preparation method of the vegetable oil comb honey mixture, which comprises the following steps:
s1, heating the vegetable oil and the fatty acid ester of the mono-hard glycerin until the vegetable oil and the fatty acid ester of the mono-hard glycerin are completely dissolved;
s2, crushing the comb honey in a wall breaking machine at 20000-25000rpm at high speed for 5-8min to obtain uniform slurry;
s3, shearing and emulsifying the slurry and the dissolved mixture in the step S1 at a high speed to prepare an emulsion template; rapidly freezing to obtain the vegetable oil comb honey mixture.
In one embodiment, in step S1, the heating temperature is 65-100deg.C.
In the step S2, the system with too low crushing speed is not fine enough, and too high crushing speed has peculiar smell.
As one embodiment, the high-speed shearing emulsification is carried out by a high-speed shearing emulsifying machine at a temperature of 2-4 ℃ and at a speed of 8000-15000rpm for 2-3min; the volume of the formed fat crystal nucleus is optimal at the temperature and the speed, and the taste of the grease is fine.
As one embodiment, the temperature of the flash freezing is-15 to-30 ℃.
The invention also provides an application of the vegetable oil comb honey mixture or the vegetable oil comb honey mixture prepared by the method in preparing crisp wheaten food; the vegetable oil comb honey mixture is used for replacing lard or butter.
The invention also provides a reduced-oil walnut cake, which comprises the following components in parts by weight: 120-250 parts of vegetable oil comb honey mixture, 250-400 parts of low-gluten wheat flour, 50-150 parts of waxy tapioca starch, 50-150 parts of corn starch, 4-8 parts of sodium bicarbonate, 50-120 parts of eggs and 180-250 parts of white granulated sugar; the vegetable oil comb honey mixture is the vegetable oil comb honey mixture or the vegetable oil comb honey mixture prepared by the method.
The invention also provides a preparation method of the reduced-oil walnut cake, which comprises the following steps:
a1, mixing the vegetable oil comb honey mixture and white granulated sugar, stirring at a low speed, adding egg liquid for a plurality of times, and uniformly stirring;
a2, adding the low-gluten wheat flour, the waxy tapioca starch, the corn starch and the sodium bicarbonate, and uniformly stirring to prepare dough; dividing dough to prepare a green body;
a3, baking.
As an embodiment, in step A1, the low speed stirring is stirring at 1000rpm for 2-3min.
As an embodiment, in step A2, 35 g/embryo is produced.
In one embodiment, in step A3, the baking temperature is 180-210℃and the baking time is 12-15min.
Compared with the prior art, the invention has the following beneficial effects:
1) The invention adopts the mixture of vegetable oil and comb honey to replace lard or butter, and the mixture is composed of vegetable oil, comb honey and fatty acid ester of mono-hard glycerin; solves the problem of trans fatty acid of animal fat, and effectively reduces the use amount of the fat (under the condition of same taste and texture, the taste of the animal fat is compared with that of the sold product);
2) The flour compound of low gluten wheat flour, waxy tapioca starch and corn starch is adopted to improve the loose mouthfeel;
3) The invention uses high-speed shearing vegetable oil and key ingredients to fully disperse and emulsify grease (the state effect is similar to that of vegetable gel), and then the grease is mixed with starch substances to form dough;
4) The fat content of the prior nutritional ingredients of the walnut cake sold is about 30g/100g, the adding amount of the vegetable oil comb honey mixture in the embodiment of the invention is not more than 20%, and the fat content in the whole formula of the walnut cake is lower than 20g/100g through the conversion of the nutritional ingredients. Therefore, the vegetable oil comb honey mixture is adopted, and the oil content of the low-gluten wheat flour, the waxy tapioca starch and the corn starch can be reduced by more than 25%.
Detailed Description
The present invention will be described in detail with reference to examples. The following examples will assist those skilled in the art in further understanding the present invention, but are not intended to limit the invention in any way. It should be noted that several modifications and improvements can be made by those skilled in the art without departing from the inventive concept. These are all within the scope of the present invention.
Example 1
The embodiment provides a reduced-fat walnut cake and a preparation method thereof, wherein vegetable oil comb honey mixture is adopted in the reduced-fat walnut cake to replace lard; the specific composition is shown in Table 1.
The preparation steps of the reduced-fat walnut cake of this embodiment are as follows:
step one: vegetable oil comb honey mixture: melting vegetable oil and glyceryl monostearate at 80deg.C for 5min; completely dissolving, and pulverizing the comb honey in a 20000rpm wall breaking machine at high speed for 8min to obtain uniform slurry; then the two are processed for 3min by a high-speed shearing emulsifying machine at the temperature of 4 ℃ and the speed of 8000rpm to prepare an emulsion template, and then the emulsion template is rapidly frozen at the temperature of minus 18 ℃ to prepare the vegetable oil comb honey mixture.
Step two: mixing the vegetable oil comb honey mixture and white granulated sugar, stirring at low speed of 1000rpm for 2-3min, adding egg liquid for 3 times, and stirring uniformly.
Step three: adding other powder materials, stirring, and making into dough.
Step four: the dough was divided to make 35 g/embryo.
Step five: baking with 210 deg.C oven for 12min.
Example 2
The embodiment provides a reduced-fat walnut cake and a preparation method thereof, wherein vegetable oil comb honey mixture is adopted in the reduced-fat walnut cake to replace lard; the specific composition is shown in Table 1.
The preparation steps of the reduced-fat walnut cake of this embodiment are as follows:
step one: vegetable oil comb honey mixture: melting vegetable oil and glyceryl monostearate at 65deg.C for 5min; completely dissolving, and pulverizing the comb honey in a 25000rpm wall breaking machine at high speed for 5min to obtain uniform slurry; then the two are processed by a high-speed shearing emulsifying machine at 2 ℃ and 15000rpm for 2min to prepare an emulsion template, and then the emulsion template is rapidly frozen at-15 ℃ to prepare the vegetable oil comb honey mixture.
Step two: mixing the vegetable oil comb honey mixture and white granulated sugar, stirring at low speed of 1000rpm for 2-3min, adding egg liquid for 3 times, and stirring uniformly.
Step three: adding other powder materials, stirring, and making into dough.
Step four: the dough was divided to make 35 g/embryo.
Step five: baking with 180 deg.C oven for 15min.
Example 3
The embodiment provides a reduced-fat walnut cake and a preparation method thereof, wherein vegetable oil comb honey mixture is adopted in the reduced-fat walnut cake to replace lard; the specific composition is shown in Table 1.
The preparation steps of the reduced-fat walnut cake of this embodiment are as follows:
step one: vegetable oil comb honey mixture: melting vegetable oil and glyceryl monostearate at 100deg.C for 5min; until completely dissolved, crushing the comb honey in a wall breaking machine at 22000rpm for 6min at high speed to obtain uniform slurry; then the two are processed by a high-speed shearing emulsifying machine at 3 ℃ and 10000rpm for 2.5min to prepare an emulsion template, and the emulsion template is rapidly frozen at-30 ℃ to prepare the vegetable oil comb honey mixture.
Step two: mixing the vegetable oil comb honey mixture and white granulated sugar, stirring at low speed of 1000rpm for 2-3min, adding egg liquid for 3 times, and stirring uniformly.
Step three: adding other powder materials, stirring, and making into dough.
Step four: the dough was divided to make 35 g/embryo.
Step five: baking with oven at 200deg.C for 13min.
Comparative examples 1 to 6
Comparative examples 1-6 provide a walnut cake and a preparation method thereof, and specific compositions are shown in table 1; the preparation procedure is as in example 3. It should be noted that the comparative examples 2 and 3, which are reduced in fat-reducing shortbread with respect to the on-sale lard/butter shortbread, have a reduced taste and texture as compared to the on-sale butter/lard shortbread (about 30g/100g in terms of the fat content of the nutritional ingredients of the on-sale shortbread, about 300 parts of butter or lard, and 150 parts of the nutritional ingredients of the on-sale shortbread, are used in terms of the composition of comparative examples 2 and 3, except for the fat).
Table 1 (weight portions)
Sensory comparisons of the walnut cakes prepared in each example and comparative example were as follows:
sensory evaluation tables of the walnut cakes were established with reference to the sensory evaluation criteria of the cakes (GB 20977, GB 29605, GB 10221), as shown in table 2.
TABLE 2
The overall evaluation was calculated as the above index weighting, and the results are shown in table 3.
TABLE 3 Table 3
The texture hardness of the walnut cakes of each example and comparative example is compared as follows:
testing was performed by a TA-XT2 i-type texture analyzer, test conditions: the HDP/BSK probe had a speed of 2.0mm/s before testing, a speed of 1.0mm/s after testing, a shearing distance of 15mm and a time of 10.00s. Each sample was averaged 3 times in parallel. Hardness, adhesiveness, chewiness, and crispness were selected as indicators for evaluating the texture characteristics of the walnut cake, and the results are shown in table 4.
TABLE 4 Table 4
| Sample of | Hardness/g | Adhesion/g | Masticatory/g | Crisp/g |
| Example 1 | 555.214 | 112.461 | 1476.900 | 1287.021 |
| Example 2 | 503.421 | 82.043 | 1299.573 | 1549.128 |
| Example 3 | 529.618 | 85.738 | 1322.612 | 1499.370 |
| Comparative example 1 | 1207.332 | 168.920 | 1979.364 | 734.818 |
| Comparative example 2 | 896.115 | 171.837 | 1687.349 | 904.738 |
| Comparative example 3 | 931.473 | 162.083 | 1743.118 | 874.875 |
| Comparative example 4 | 699.546 | 239.613 | 1599.268 | 603.850 |
| Comparative example 5 | 730.417 | 245.108 | 1589.732 | 579.364 |
| Comparative example 6 | 826.003 | 269.734 | 1620.004 | 456.020 |
The walnut cakes prepared in examples 1 to 3 and comparative examples 1 to 6 were evaluated in accordance with the aforementioned sensory evaluation and texture (hardness, adhesiveness, chewiness, crunchiness) and the results are shown in tables 3 and 4. It can be found that the shortcakes prepared in examples 1-3 are significantly better than comparative examples 1-6 in terms of both sensory and texture, and especially that the shortcakes prepared in example 3 can be evaluated up to 6.5 minutes. As can be seen from Table 4, the walnut cakes prepared in examples 1 to 3 of the present invention have lower hardness and adhesiveness, better chewiness and higher crispiness. The sucrose esters with wider HLB range are replaced in the preparation of the walnut cakes in comparative example 1, but the effect is not as good as that of the glyceryl monostearate, so that partial grease is separated out in the preparation process of the vegetable oil comb honey mixture in the preparation of the walnut cake dough, and the shaped walnut cakes have hard mouthfeel and greasy taste. For the comparative examples, comparative examples 2 and 3 were poor in mouthfeel by replacing the vegetable oil comb honey mixture with animal fat. The reason is probably that the conventional grease cannot sufficiently perform intermolecular action when stirring with starch substances, and excessive water molecules enter the starch structure and are blocked between the bundle structures of amylose and amylopectin. Comparative examples 4, 5, 6, found that the walnut cake of rice starch was significantly harder and more sticky, possibly in relation to smaller rice starch particles; the potato starch is larger in particle size and fluffy in taste, so that the waxy tapioca starch is fluffy and crispy in taste under the condition of low grease content.
The foregoing describes specific embodiments of the present invention. It is to be understood that the invention is not limited to the particular embodiments described above, and that various changes and modifications may be made by one skilled in the art within the scope of the claims without affecting the spirit of the invention.
Claims (7)
1. The reduced-oil walnut cake is characterized by being prepared from the following components in parts by weight: 120-250 parts of vegetable oil comb honey mixture, 250-400 parts of low-gluten wheat flour, 50-150 parts of waxy tapioca starch, 50-150 parts of corn starch, 4-8 parts of sodium bicarbonate, 50-120 parts of eggs and 180-250 parts of white granulated sugar; the components of the vegetable oil comb honey mixture are as follows: 800-1200 parts of vegetable oil, 60-220 parts of comb honey and 10-35 parts of glyceryl monostearate; the vegetable oil comb honey mixture is prepared by a method comprising the following steps:
s1, heating the vegetable oil and the glyceryl monostearate to be completely dissolved;
s2, crushing the comb honey in a wall breaking machine at 20000-25000rpm at high speed for 5-8min to obtain uniform slurry;
s3, shearing and emulsifying the slurry and the dissolved mixture in the step S1 at a high speed to prepare an emulsion template; rapidly freezing to obtain the vegetable oil comb honey mixture.
2. The reduced walnut cake according to claim 1, characterized in that in step S1, the heating temperature is 65-100 ℃.
3. The reduced walnut cake according to claim 1, wherein the high shear emulsification is by a high shear emulsifying machine at 8000-15000rpm at 2-4 ℃ for 2-3min.
4. The reduced crunchy food of claim 1, wherein the rapid-freezing temperature is-15 to-30 ℃.
5. A method of preparing reduced crunchy food according to claim 1, comprising the steps of:
a1, mixing the vegetable oil comb honey mixture and white granulated sugar, stirring at a low speed, adding egg liquid for a plurality of times, and uniformly stirring;
a2, adding the low-gluten wheat flour, the waxy tapioca starch, the corn starch and the sodium bicarbonate, and uniformly stirring to prepare dough; dividing dough to prepare a green body;
a3, baking.
6. The method of producing reduced crunchy food according to claim 5, wherein in step A1, the low-speed stirring is performed at 1000rpm for 2-3min.
7. The method of producing reduced walnut cake according to claim 5, wherein in step A2, 35 g/embryo is produced; in the step A3, the baking temperature is 180-210 ℃, and the baking time is 12-15min.
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| CN111543499A (en) * | 2020-05-27 | 2020-08-18 | 江南大学 | Method for inhibiting oil return of moon cakes by using gel oil-based grease |
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| CN113519580A (en) * | 2020-04-22 | 2021-10-22 | 安琪酵母股份有限公司 | Frozen walnut cake green body swelling agent and preparation method and application thereof |
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| CN113519580A (en) * | 2020-04-22 | 2021-10-22 | 安琪酵母股份有限公司 | Frozen walnut cake green body swelling agent and preparation method and application thereof |
| CN111543499A (en) * | 2020-05-27 | 2020-08-18 | 江南大学 | Method for inhibiting oil return of moon cakes by using gel oil-based grease |
| CN113261578A (en) * | 2021-05-26 | 2021-08-17 | 沈阳大学 | Preparation method of cookie rich in high dietary fiber and capable of inhibiting oil migration |
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