CN115843967A - Anti-aging pastry and preparation method thereof - Google Patents
Anti-aging pastry and preparation method thereof Download PDFInfo
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- CN115843967A CN115843967A CN202211586597.3A CN202211586597A CN115843967A CN 115843967 A CN115843967 A CN 115843967A CN 202211586597 A CN202211586597 A CN 202211586597A CN 115843967 A CN115843967 A CN 115843967A
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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 anti-aging pastry comprises stuffing and anti-aging glutinous rice crust, wherein the anti-aging glutinous rice crust wraps the outer side of the stuffing, and the mass ratio of the anti-aging glutinous rice crust to the stuffing is (15-25): (3-7). The invention also provides a preparation method of the anti-aging pastry. The anti-aging cake provided by the invention has a good anti-aging effect, especially the anti-aging performance of the modified starch, the saccharides and the additive can be enhanced, the anti-aging cake can be used as an outer wrapper of the cake, the problem that the cake is hard to return during storage can be solved, the shelf life of the cake can be prolonged, the cake is not subjected to the phenomena of return, aging and crystallization after being stored in a freezing-cold storage-normal temperature environment in turn, and the quality of a cake product prepared according to the preparation method is high.
Description
Technical Field
The invention relates to the technical field of cake processing, in particular to an anti-aging cake and a preparation method thereof.
Background
The cake is prepared from one or more of cereals, beans, potatoes, oil, sugar, eggs, etc. as main raw materials, optionally adding other raw materials, and processing by concocting, molding, and cooking. The common cake is made in a mode that a flour product skin is wrapped outside stuffing, the flour product skin is often made of glutinous rice flour, but the cake made of the glutinous rice skin has an aging phenomenon of the glutinous rice skin in the storage process, the aging of the glutinous rice skin is substantially dehydration aging of starch in glutinous rice, the aged product is not easily decomposed by digestive enzymes in human bodies, and the properties of hardness, taste, viscoelasticity and the like of the glutinous rice skin are influenced, so that the nutritive value of the glutinous rice skin is greatly reduced, and the quality and shelf life of the cake are influenced.
The aging of the glutinous rice skin is a substance which turns opaque and even generates precipitate after the starch is slowly cooled or the gel is placed for a long time, and the phenomenon is called retrogradation, sand return or aging of the starch in the industry; in essence, starch retrogradation is the reversal of gelatinization, in that the molecular kinetic energy of gelatinized starch decreases as it cools down, and the micro-bundles of starch molecules, which are dense and highly crystalline between adjacent molecules, lose solubility.
In view of the above, there is a need to provide an anti-aging pastry and a preparation method thereof, so as to solve the above-mentioned disadvantages.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides an anti-aging pastry and a preparation method thereof. The anti-aging cake provided by the invention has a good anti-aging effect, especially the anti-aging performance of the sticky rice can be enhanced by the aid of the modified starch, the saccharides and the additive, the anti-aging cake can be used as an outer wrapper of the cake, the problem that the cake is hard to return during storage can be solved, the shelf life of the cake can be prolonged, the cake is not subjected to regeneration, aging and crystallization phenomena after being stored in a freezing-cold storage-normal-temperature environment in turn, and the quality of a cake product prepared by the preparation method is high.
The invention aims to provide an anti-aging pastry.
The anti-aging pastry provided by the embodiment of the invention comprises filling and anti-aging glutinous rice crust, wherein the anti-aging glutinous rice crust is wrapped outside the filling, and the mass ratio of the anti-aging glutinous rice crust to the filling is (3-7): (15E ^ e 25).
According to the anti-aging pastry provided by the specific embodiment of the invention, the anti-aging glutinous rice crust is made of anti-aging glutinous rice pulp, and the preparation of the anti-aging glutinous rice crust pulp comprises the following steps:
mixing glutinous rice flour, modified starch, saccharide A, additive A and water to obtain a mixture;
stirring, heating and steaming the mixture in a steaming machine;
putting the cooked mixture into a stirring pot, stirring, adding the saccharide B into the stirring pot, and stirring and mixing;
and (3) when the temperature is cooled to 70 ℃, adding the additive B into the stirring pot, and continuously stirring and mixing for 10min to obtain the anti-aging glutinous rice slurry.
According to the anti-aging pastry provided by the specific embodiment of the invention, the mixture is composed of the following raw materials in parts by weight: 35 to 45 portions of glutinous rice flour, 4.5 to 5.5 portions of modified starch, 3.5 to 5.5 portions of sugar A, 0.01 to 0.02 portion of additive A and 40 to 50 portions of water.
According to the anti-aging pastry provided by the embodiment of the invention, the cooking pressure is 0.04-0.05 MPa, and the time is 17-18 min.
According to the anti-aging pastry provided by the embodiment of the invention, the cooked mixed material is heated to 95 ℃.
According to the anti-aging pastry provided by the embodiment of the invention, the mass ratio of the mixture, the saccharides B and the additive B is (115-125): (35-45): 1.
according to the anti-aging cake provided by the specific embodiment of the invention, the saccharide A and the saccharide B both comprise white granulated sugar and trehalose, and the mass ratio of the white granulated sugar to the trehalose is (1-2): (2.5-3.5).
According to the anti-aging pastry provided by the embodiment of the invention, the additive is amylase.
The invention also aims to provide a preparation method of the anti-aging pastry, which comprises the following steps: and (3) stuffing wrapping is carried out by adopting a stuffing wrapping machine, the anti-oxidation skin is wrapped outside the stuffing, and the cake is formed, freeze-dried and stored to obtain the cake.
According to the preparation method of the anti-aging pastry provided by the embodiment of the invention, the wrapping temperature of the anti-oxidation skin is 35-45 ℃; the temperature of the freeze-drying is-30 to-34 ℃.
Compared with the prior art, the beneficial effects of this application are: the anti-aging cake provided by the invention has a good anti-aging effect, especially the anti-aging performance of the modified starch, the saccharides and the additive can be enhanced, the anti-aging cake can be used as an outer wrapper of the cake, the problem that the cake is hard to return during storage can be solved, the shelf life of the cake can be prolonged, the cake is not subjected to regeneration, aging and crystallization phenomena after being stored in a freezing-cold storage-normal temperature environment in turn, the quality of a cake product prepared according to the preparation method is high, and the problem that the glutinous rice is easy to age when being used as the wrapper of the cake can be solved.
The glutinous rice starch contains amylose and amylopectin, the amylose is easy to crystallize and retrogress, the additive adopts amylase, and the amylose in the modified starch can be hydrolyzed into glucose monomers at a proper temperature; the amylase is added twice, so that amylose in the glutinous rice starch is more fully hydrolyzed, and the anti-aging performance of the glutinous rice flour is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The embodiment provides an ageing resistance cake, including filling and ageing resistance polished glutinous rice skin, the parcel of ageing resistance polished glutinous rice skin in the filling outside, the quality ratio of ageing resistance polished glutinous rice skin and filling is 22:5, selecting red bean paste as stuffing.
The anti-aging glutinous rice crust is prepared from anti-aging glutinous rice slurry, and the preparation of the anti-aging glutinous rice crust slurry comprises the following steps: mixing glutinous rice flour, modified starch, saccharide A, amylase A and water to obtain a mixture; stirring, heating and cooking the mixture in a cooking machine, wherein the cooking pressure is 0.04-0.05 MPa, and the cooking time is 17-18 min until the mixture is heated to 95 ℃; putting the cooked mixture into a stirring pot, stirring, adding the saccharide B into the stirring pot, and stirring and mixing; and (3) when the temperature is cooled to 70 ℃, adding the additive B into the stirring pot, and continuously stirring and mixing for 10min to obtain the anti-aging glutinous rice slurry.
In the preparation of the anti-oxide skin slurry, the mixture is composed of the following raw materials in parts by mass: 40 parts of glutinous rice flour, 5 parts of modified starch, 1.5 parts of white granulated sugar, 3 parts of trehalose, 0.015 part of amylase A and 45 parts of water.
In the preparation of the anti-scale slurry, the mass ratio of the mixture, the saccharide B and the amylase B is 120:40:1; the sugar B is prepared by mixing white granulated sugar and trehalose, and the mass ratio of the white granulated sugar to the trehalose in the sugar B is (1-2): (2.5-3.5).
The embodiment also provides a preparation method of the anti-aging cake, wherein the anti-oxidation skin with the temperature of 35-45 ℃ is wrapped on the outer side of the stuffing by a stuffing wrapping machine, and the cake is obtained by molding, freeze-drying and storing at-32 ℃.
The cake prepared in this example was tested for anti-aging effect:
the anti-aging pastry prepared by the embodiment is frozen at-18 ℃ for 8h, then refrigerated at 0-6 ℃ for 8h, and finally stored at the normal temperature of 22-25 ℃ for 8h.
The anti-aging glutinous rice skin on the surface of the anti-aging pastry is checked, and the phenomena of retrogradation, aging and crystallization do not occur.
Example 2
The embodiment provides an anti-aging cake, including filling and ageing resistance glutinous rice skin, ageing resistance glutinous rice skin wrap in the filling outside, the quality ratio of ageing resistance glutinous rice skin and filling is 20:5, selecting red bean paste as stuffing.
The anti-aging glutinous rice crust is prepared from anti-aging glutinous rice slurry, and the preparation of the anti-aging glutinous rice crust slurry comprises the following steps: mixing glutinous rice flour, modified starch, saccharide A, amylase A and water to obtain a mixture; stirring, heating and cooking the mixture in a cooking machine, wherein the cooking pressure is 0.04-0.05 MPa, and the time is 17-18 min until the mixture is heated to 95 ℃; putting the cooked mixture into a stirring pot, stirring, adding the saccharide B into the stirring pot, and stirring and mixing; and (3) when the temperature is cooled to 70 ℃, adding the additive B into the stirring pot, and continuously stirring and mixing for 10min to obtain the anti-aging glutinous rice slurry.
In the preparation of the anti-oxide skin slurry, the mixture is composed of the following raw materials in parts by mass: 35 parts of glutinous rice flour, 5.5 parts of modified starch, 1.8 parts of white granulated sugar, 2.8 parts of trehalose, 0.01 part of amylase A and 45 parts of water.
In the preparation of the anti-scale slurry, the mass ratio of the mixture, the saccharide B and the amylase B is 120:40:1; the sugar B is prepared by mixing white granulated sugar and trehalose, and the mass ratio of the white granulated sugar to the trehalose in the sugar B is (1-2): (2.5-3.5).
The embodiment also provides a preparation method of the anti-aging cake, wherein the anti-oxidation skin with the temperature of 35-45 ℃ is wrapped on the outer side of the stuffing by a stuffing wrapping machine, and the cake is obtained by molding, freeze-drying and storing at-32 ℃.
The cake prepared in this example was tested for anti-aging effect:
the anti-aging pastry prepared by the embodiment is frozen at-18 ℃ for 8h, then refrigerated at 0-6 ℃ for 8h, and finally stored at the normal temperature of 22-25 ℃ for 8h.
The anti-aging glutinous rice skin on the surface of the anti-aging pastry is checked, and the phenomena of retrogradation, aging and crystallization do not occur.
Example 3
The embodiment provides an ageing resistance cake, including filling and ageing resistance polished glutinous rice skin, the parcel of ageing resistance polished glutinous rice skin in the filling outside, the quality ratio of ageing resistance polished glutinous rice skin and filling is 20:5, selecting red bean paste as stuffing.
The anti-aging glutinous rice crust is prepared from anti-aging glutinous rice slurry, and the preparation of the anti-aging glutinous rice crust slurry comprises the following steps: mixing glutinous rice flour, modified starch, saccharide A, amylase A and water to obtain a mixture; stirring, heating and cooking the mixture in a cooking machine, wherein the cooking pressure is 0.04-0.05 MPa, and the time is 17-18 min until the mixture is heated to 95 ℃; adding the mixture after cooking into a stirring pot, stirring, adding the saccharide B into the stirring pot, and stirring and mixing; and (3) when the temperature is cooled to 70 ℃, adding the additive B into the stirring pot, and continuously stirring and mixing for 10min to obtain the anti-aging glutinous rice slurry.
In the preparation of the anti-oxide skin slurry, the mixture is composed of the following raw materials in parts by mass: 45 parts of glutinous rice flour, 4.5 parts of modified starch, 1.1 parts of white granulated sugar, 3.2 parts of trehalose, 0.02 part of amylase A and 45 parts of water.
In the preparation of the anti-scale slurry, the mass ratio of the mixture, the saccharide B and the amylase B is 120:40:1; the sugar B is prepared by mixing white granulated sugar and trehalose, and the mass ratio of the white granulated sugar to the trehalose in the sugar B is (1-2): (2.5-3.5).
The embodiment also provides a preparation method of the anti-aging cake, wherein the anti-oxidation skin with the temperature of 35-45 ℃ is wrapped on the outer side of the stuffing by a stuffing wrapping machine, and the cake is obtained by molding, freeze-drying and storing at-32 ℃.
The cake prepared in this example was tested for anti-aging effect:
the anti-aging pastry prepared by the embodiment is frozen at-18 ℃ for 8h, then refrigerated at 0-6 ℃ for 8h, and finally stored at the normal temperature of 22-25 ℃ for 8h.
The anti-aging glutinous rice skin on the surface of the anti-aging pastry is checked, and the phenomena of retrogradation, aging and crystallization do not occur.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. An anti-aging cake is characterized by comprising a filling material and an anti-aging glutinous rice wrapper, wherein the anti-aging glutinous rice wrapper wraps the outside of the filling material, and the mass ratio of the anti-aging glutinous rice wrapper to the filling material is (15-25): (3-7).
2. The anti-aging pastry of claim 1, wherein the anti-aging glutinous rice crust is made of anti-aging glutinous rice pulp, and the preparation of the anti-aging glutinous rice pulp comprises the following steps:
mixing glutinous rice flour, modified starch, saccharide A, additive A and water to obtain a mixture;
stirring, heating and steaming the mixture in a steaming machine;
putting the cooked mixture into a stirring pot, stirring, adding the saccharide B into the stirring pot, and stirring and mixing;
and (3) when the temperature is cooled to 70 ℃, adding the additive B into the stirring pot, and continuously stirring and mixing for 10min to obtain the anti-aging glutinous rice slurry.
3. The anti-aging pastry as claimed in claim 2, characterized in that the mixture is composed of the following raw materials in parts by mass: 35 to 45 portions of glutinous rice flour, 4.5 to 5.5 portions of modified starch, 3.5 to 5.5 portions of sugar A, 0.01 to 0.02 portion of additive A and 40 to 50 portions of water.
4. The anti-aging pastry as claimed in claim 2, characterized in that the pressure of the cooking is 0.04 to 0.05MPa and the time is 17 to 18min.
5. The aging resistant pastry of claim 2, wherein the cooked-to-mix is heated to 95 ℃.
6. The anti-aging pastry as claimed in claim 2, wherein the mass ratio of the mixture, the sugar B and the additive B is (115-125): (35-45): 1.
7. the anti-aging pastry as claimed in claim 2 or 4, wherein the sugar A and the sugar B both comprise white granulated sugar and trehalose, and the mass ratio of the white granulated sugar to the trehalose is (1-2): (2.5-3.5).
8. The anti-aging pastry of claim 2, wherein the additive is amylase.
9. A method of making an anti-aging pastry according to any one of claims 1 to 8, characterized in that it comprises the following steps: wrapping the antioxidant glutinous rice wrapper outside the stuffing by a stuffing wrapping machine, molding, freeze-drying and storing to obtain the cake.
10. The preparation method of claim 9, wherein the temperature of the antioxidant glutinous rice skin package is 35-45 ℃; the temperature of the freeze-drying is-30 to-34 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211586597.3A CN115843967A (en) | 2022-12-09 | 2022-12-09 | Anti-aging pastry and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211586597.3A CN115843967A (en) | 2022-12-09 | 2022-12-09 | Anti-aging pastry and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN115843967A true CN115843967A (en) | 2023-03-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211586597.3A Pending CN115843967A (en) | 2022-12-09 | 2022-12-09 | Anti-aging pastry and preparation method thereof |
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| CN (1) | CN115843967A (en) |
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- 2022-12-09 CN CN202211586597.3A patent/CN115843967A/en active Pending
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