阅读说明：本技术 一种浮云蛋糕卷蛋糕胚的制备工艺 (Preparation process of curdled cake blank of curdled floaton cake roll ) 是由 陈非丽 臧雨竺 于 2021-07-31 设计创作，主要内容包括：本发明提供一种浮云蛋糕卷蛋糕胚的制备工艺,包括如下步骤：(1)将蛋黄和糖进行打发,得打发物；(2)将牛奶、淡奶油、黄油、盐和糖混合,熬煮至100～120℃时,停止熬煮,加入低筋面粉和打发物,搅拌,微波加热后,加入复合酶,搅拌,静置1～2h,再次微波加热,热风循环,得面糊；(3)将面糊进行梯度均质处理,均质过程中加入蛋白、剩余糖和柠檬汁,均质后烘烤,得蛋糕胚。本发明制备的蛋糕胚具有较强的锁水性,可使蛋糕胚的内部组织结构均匀,能够较长时间地保持蓬松的外观,可降低机体对糖量的消化吸收速率。本发明的生产工艺简单,可采用现代化设备进行操作和控制,可实现浮云蛋糕卷蛋糕胚的工业化生产。(The invention provides a preparation process of a curdled cake blank of a curdled cake roll, which comprises the following steps of: (1) beating the yolk and the sugar to obtain a beaten product; (2) mixing milk, unsalted butter, salt and sugar, boiling to 100-120 ℃, stopping boiling, adding low-gluten flour and a leavening, stirring, carrying out microwave heating, adding a complex enzyme, stirring, standing for 1-2 h, carrying out microwave heating again, and circulating hot air to obtain a batter; (3) and (3) carrying out gradient homogenization treatment on the batter, adding protein, residual sugar and lemon juice in the homogenization process, and baking after homogenization to obtain a cake blank. The cake embryo prepared by the invention has stronger water locking property, can ensure that the internal tissue structure of the cake embryo is uniform, can keep fluffy appearance for a longer time, and can reduce the digestion and absorption rate of an organism to sugar. The production process is simple, can be operated and controlled by adopting modern equipment, and can realize the industrial production of the cake blanks of the floating cake rolls.)

1. A preparation process of a curdled cake blank of a curdled cake roll is characterized by comprising the following steps of: the method comprises the following steps:

(1) beating 20-25% of the total weight of the yolk and the sugar in the formula for 30-35 min to obtain a beaten product;

(2) mixing milk, unsalted butter, salt and 20-25% of the total weight of sugar in the formula, boiling to 100-120 ℃, stopping boiling, adding low-gluten flour and a leavening substance, stirring, adding a complex enzyme after first microwave heating, stirring, standing for 1-2 hours, performing second microwave heating, and performing hot air circulation treatment to obtain a batter;

(3) and (3) carrying out gradient homogenization treatment on the batter, adding protein, residual sugar and lemon juice in the homogenization process, and baking for 0.8-1.2 h at 85-95 ℃ after homogenization to obtain a cake blank.

2. The process for preparing a floyun cake roll cake embryo of claim 1, wherein: the feed comprises the following raw materials in parts by weight: 460-600 parts of milk, 80-120 parts of unsalted butter, 90-135 parts of butter, 2.5-4 parts of salt, 173-260 parts of egg yolk, 165-250 parts of sugar, 90-135 parts of low-gluten flour, 270-405 parts of protein, 10-15 parts of lemon juice and 6-8 parts of complex enzyme.

3. The process for preparing a floyun cake roll cake embryo of claim 1, wherein: the compound enzyme is prepared from the following components in a mass ratio of 3-4: 1-2 of alpha-amylase and glucose oxidase.

4. The process for preparing a floyun cake roll cake embryo of claim 1, wherein: adding CaCl with the mass concentration of 10-20% into the complex enzyme before use₂Carrying out water bath on the solution, and keeping the temperature at 20-30 ℃ for 10-20 min; the mass ratio of the feed liquid is 1: 2 to 3.

5. The process for preparing a floyun cake roll cake embryo of claim 1, wherein: the first microwave heating condition is that the microwave power is 200-250W, and the microwave time is 25-35 min; the second microwave heating condition is that the microwave power is 150-200W, and the microwave time is 20-30 min.

6. The process for preparing a floyun cake roll cake embryo of claim 1, wherein: the hot air circulation is at a temperature of 20-25 ℃ and an air volume of 2200-2400 m³The reaction time is 25-35 min.

7. The process for preparing a floyun cake roll cake embryo of claim 1, wherein: the gradient homogenization treatment is that after the first gradient homogenization is finished, the second gradient homogenization is carried out; the first gradient is homogenized for 30-40 min at the temperature of 25-35 ℃ under the pressure of 20-30 MPa, and the second gradient is homogenized for 30-40 min at the temperature of 35-40 ℃ under the pressure of 40-50 MPa.

8. The process for preparing a floyun cake roll cake embryo of claim 1, wherein: and adding the protein, the sugar and the lemon juice in the homogenizing process after the first gradient homogenizing treatment is finished.

Technical Field

The invention relates to the field of food processing, in particular to a preparation process of a curdled cake blank of a curdled cake roll.

Background

A floatover cake roll is a new commercially available cake roll variety, various food materials are added into a prepared cake blank according to needs, and the food materials are wrapped to form the cake roll, so that the cake roll is soft in taste, fluffy in surface and like floatover, and is named as the floatover cake roll. Cake blanks can be divided into three types, namely cream foam type, chiffon type and paste type according to the making process. Most of cake blanks of floatover cake rolls in the market use chiffon bases, are dry in taste and are blocked in the throat, and the texture is rough. The preparation process only adopts egg pump to stir the batter, the texture is not fine enough, and the water locking property is not high. Due to the limitation of raw materials and operation processes, the making, storage and the like of the cake blank need to be strictly controlled, otherwise, the appearance, the layer, the taste and the like of a finished product are influenced, a fluffy surface is not formed, and the cake roll formed by wrapping is influenced. The cake embryo belongs to the cold-processed and refrigerated sold product, and the quality stability can be influenced by the storage time and the refrigeration transportation process. Under the prospect of not stabilizing the quality of cake blanks, the taste of the cake is influenced, and the potential safety hazard of food is easily caused.

Disclosure of Invention

Therefore, the invention aims to provide a preparation process of a curdled cake blank of a curdled cake roll, which enables the prepared cake blank to have strong water locking property, enables the internal tissue structure to be uniform, can keep fluffy appearance for a long time and improves the taste and quality of the cake blank.

The technical scheme of the invention is realized as follows:

the enzyme preparation can be used for improving the quality of baked food, and the enzyme is inactivated after high-temperature baking, so that the subsequent sale of the product is not influenced. The alpha-amylase can hydrolyze alpha-1, 4 glycosidic bonds of a starch chain to generate dextrin, further reduce the viscosity of the batter, interfere the action of mucedin and starch and reduce the hardening rate of the cake; the glucose oxidase can generate hydrogen peroxide in the oxidation process, and the hydrogen peroxide can oxidize mercapto groups in the gluten into disulfide bonds, so that the ductility of the batter is further improved; meanwhile, the alpha-amylase is combined with the glucose oxidase to decompose part of carbohydrate of the cake, so that the blood sugar concentration of the cake when the cake is ingested into a human body is stabilized, and the rapid rising rate of the blood sugar concentration can be alleviated.

A floatover cake roll cake blank comprises the following raw materials in parts by weight: 460-600 parts of milk, 80-120 parts of unsalted butter, 90-135 parts of butter, 2.5-4 parts of salt, 173-260 parts of egg yolk, 165-250 parts of sugar, 90-135 parts of low-gluten flour, 270-405 parts of protein, 10-15 parts of lemon juice and 6-8 parts of complex enzyme;

the compound enzyme is prepared from the following components in a mass ratio of 3-4: 1-2 of alpha-amylase and glucose oxidase; adding CaCl with the mass concentration of 10-20% into the complex enzyme before use₂Carrying out water bath on the solution, and keeping the temperature at 20-30 ℃ for 10-20 min; the mass ratio of the feed liquid is 1: 2 to 3.

The preparation method comprises the following steps:

(1) beating 20-25% of the total weight of the yolk and the sugar in the formula for 30-35 min to obtain a beaten product;

(2) mixing milk, unsalted butter, salt and 20-25% of the total weight of sugar in the formula, boiling to 100-120 ℃, stopping boiling, adding low-gluten flour and a leavening substance, stirring, adding a complex enzyme after first microwave heating, stirring, standing for 1-2 hours, performing second microwave heating, and performing hot air circulation treatment to obtain a batter;

(3) and (3) carrying out gradient homogenization treatment on the batter, adding protein, residual sugar and lemon juice in the homogenization process, and baking for 0.8-1.2 h at 85-95 ℃ after homogenization to obtain a cake blank.

Further, the conditions of the first microwave heating are that the microwave power is 200-250W, and the microwave time is 25-35 min; the second microwave heating condition is that the microwave power is 150-200W, and the microwave time is 20-30 min.

Further, the hot air circulation is at a temperature of 20-25 ℃ and an air volume of 2200-2400 m³The reaction time is 25-35 min.

Further, the gradient homogenization treatment is that after the first gradient homogenization is finished, the second gradient homogenization is carried out, wherein the first gradient homogenization is carried out at the pressure of 20-30 MPa and the temperature of 25-35 ℃ for 30-40 min; homogenizing for 30-40 min at 35-40 ℃ and under 40-50 MPa for the second gradient.

Further explaining, adding the protein, the sugar and the lemon juice in the homogenizing process is adding after the first gradient homogenizing treatment is finished.

Compared with the prior art, the invention has the beneficial effects that:

according to the invention, the complex enzyme is combined with the microwave and hot air circulation process, so that the viscosity of the batter can be controlled, the formation of a protein gluten network is facilitated, the effect of stabilizing an oil-in-water three-phase emulsification system of the cake batter is achieved, the collision chance among molecules can be reduced, the retrogradation rate of amylopectin is reduced, the hardening degree of the cake is delayed, the internal tissue structure of the cake is uniform, the surface elasticity of the cake is increased, the soft taste of the cake is further improved, and the taste and the quality of the cake are improved.

In addition, the invention adopts the processes of gradient homogenization and low-temperature baking, can control the moisture content of the cake, and enhances the water locking property of the cake, so that the cake can keep a certain fluffy appearance and fine mouthfeel. The gradient homogenization can rearrange starch granules in the batter, increase the polarity of the hydroxyl of starch molecules, improve the water absorption of the hydroxyl, and newly form a new gluten network structure, so that the loss of water molecules can be prevented; the low temperature helps to maintain the overall structure of the batter, reduces the rapid loss of water and makes the cake embryo moist and full.

In addition, before the compound enzyme is used, the calcium chloride solution with a certain mass concentration is adopted, so that the cell wall permeability of bacteria can be increased, the generated flocculation effect can also improve the thermal stability of the compound enzyme, and the compound enzyme can further fully play a role; calcium ions in the calcium chloride solution can be complexed with hydroxyl groups of the starch, so that the starch can be slightly hydrolyzed, starch molecules are uniformly arranged in the solution, and the gelatinization of the starch and the control of the viscosity of the batter are facilitated.

Drawings

FIG. 1 is a graph showing the trend of the change of the moisture content of cake dough prepared in examples 1 to 5 and comparative examples 1 to 4 of the present invention with time

Detailed Description

In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.

The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.

The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.

Example 1

A floatover cake roll cake blank comprises the following raw materials by weight: 460g of milk, 80g of unsalted butter, 90g of butter, 2.5g of salt, 173g of egg yolk, 165g of sugar, 90g of low-gluten flour, 270g of egg white, 10g of lemon juice and 10g of complex enzyme;

wherein the compound enzyme is prepared from the following components in percentage by mass of 3: 1, 7.5g of alpha-amylase and 2.5g of glucose oxidase; adding CaCl with the mass concentration of 10% into the compound enzyme before use₂20g of the solution is subjected to heat preservation for 20min in water bath at 20 ℃; wherein the mass ratio of the feed liquid is 1: 2;

a preparation process of a curdled cake blank of a curdled cake roll comprises the following steps:

(1) beating the yolk and 20% of the sugar in the formula for 30min to obtain a beaten product;

(2) mixing milk, unsalted butter, salt and 25% of sugar in the formula, decocting to 100 deg.C, stopping decocting, adding low-gluten flour and leavening, stirring, heating at first microwave power of 200W for 25min, adding complex enzyme, stirring, standing for 1 hr, heating at second microwave power of 150W for 20min, placing at hot air temperature of 20 deg.C and air volume of 2200m³Performing hot air circulation treatment for 25min at a time of h to obtain a batter;

(3) and (3) carrying out gradient homogenization treatment on the batter, wherein the first gradient homogenization is carried out at the temperature of 25 ℃ for 30min under the pressure of 20MPa, the protein, the residual sugar and the lemon juice are added when the first gradient homogenization is finished, the second gradient homogenization is carried out under the conditions of 40MPa and 35 ℃ for 30min, and after the second gradient homogenization, the cake blank is baked at 85 ℃ for 0.8h to obtain the cake blank.

Example 2

A floatover cake roll cake blank comprises the following raw materials by weight: 600g of milk, 120g of unsalted butter, 135g of butter, 4g of salt, 260g of egg yolk, 250g of sugar, 135g of low-gluten flour, 405g of egg white, 15g of lemon juice and 8g of complex enzyme;

wherein the compound enzyme is prepared by mass ratioIs 3: 2, 4.8g of alpha-amylase and 3.2g of glucose oxidase are mixed; adding CaCl with the mass concentration of 20% into the complex enzyme before use₂24g of solution, and preserving the heat for 10min at the temperature of 30 ℃ in water bath; the mass ratio of the feed liquid is 1: 3;

a preparation process of a curdled cake blank of a curdled cake roll comprises the following steps:

(1) beating the yolk and 25% of the sugar in the formula for 35min to obtain a beaten product;

(2) mixing milk, unsalted butter, salt and 20% of sugar in the formula, decocting to 120 deg.C, stopping decocting, adding low-gluten flour and leavening, stirring, heating at first microwave power of 200W for 25min, adding complex enzyme, stirring, standing for 2 hr, heating at second microwave power of 200W for 30min, placing at hot air temperature of 25 deg.C and air volume of 2400m³Performing hot air circulation treatment for 35min at a time of h to obtain a batter;

(3) and (3) carrying out gradient homogenization treatment on the batter, wherein the first gradient homogenization is carried out at the temperature of 35 ℃ for 40min under the pressure of 30MPa, the protein, the residual sugar and the lemon juice are added when the first gradient homogenization is finished, the second gradient homogenization is carried out under the conditions that the pressure is 50MPa and the temperature is 40 ℃ for 40min, and after the homogenization, the cake blank is baked at the temperature of 95 ℃ for 1.2h to obtain the cake blank.

Example 3

A floatover cake roll cake blank comprises the following raw materials by weight: 500g of milk, 100g of unsalted butter, 110g of butter, 3g of salt, 250g of egg yolk, 220g of sugar, 115g of low-gluten flour, 375g of egg white, 12g of lemon juice and 7g of complex enzyme;

wherein the compound enzyme is prepared from the following components in percentage by mass of 4: 1, 5.6g of alpha-amylase and 1.4g of glucose oxidase; adding CaCl with the mass concentration of 15% into the complex enzyme before use₂17.5g of solution, and keeping the temperature for 15min in a water bath at 25 ℃; the mass ratio of the feed liquid is 1: 2.5;

a preparation process of a curdled cake blank of a curdled cake roll comprises the following steps:

(1) beating the yolk and 22% of the sugar in the formula for 32min to obtain a beaten product;

(2) mixing milk, butter and salt with the total weight of 22% of sugar in the formula, decoctingBoiling to 110 deg.C, stopping boiling, adding low gluten flour and leavening, stirring, heating for 30min at first microwave power of 220W, adding complex enzyme, stirring, standing for 1.5 hr, heating for 30min at second microwave power of 180W, placing in hot air at 22 deg.C and air volume of 2300m³Performing hot air circulation treatment for 30min at a time of h to obtain a batter;

(3) and (3) carrying out gradient homogenization treatment on the batter, wherein the first gradient homogenization is carried out at the temperature of 30 ℃ under the pressure of 25MPa for 35min, the protein, the residual sugar and the lemon juice are added when the first gradient homogenization is finished, the second gradient homogenization is carried out under the conditions of 45MPa and 38 ℃ for 35min, and after homogenization, the cake blank is baked at 90 ℃ for 1h to obtain a cake blank.

Example 4

The same preparation process of the cake blank of the floaton cake roll according to example 3 is distinguished in that: the material comprises the following raw materials by weight: 550g of milk, 110g of unsalted butter, 125g of butter, 3.5g of salt, 235g of egg yolk, 210g of sugar, 105g of low-gluten flour, 360g of egg white, 13g of lemon juice and 7g of complex enzyme;

wherein the compound enzyme is prepared from the following components in percentage by mass of 4: 2, 4.7g of alpha-amylase and 2.3g of glucose oxidase are mixed; adding CaCl with mass concentration of 18% before using the complex enzyme₂17.5g of solution, and keeping the temperature for 15min in a water bath at 25 ℃; the mass ratio of the feed liquid is 1: 2.5.

example 5

The same preparation process of the cake blank of the floaton cake roll according to example 3 is distinguished in that: 12g of compound enzyme, wherein the compound enzyme is prepared from the following components in a mass ratio of 1: 2.4g of 4 alpha-amylase and 9.6g of glucose oxidase; adding CaCl with the mass concentration of 15% into the complex enzyme before use₂30g of the solution is subjected to heat preservation for 15min at 25 ℃ in a water bath; the mass ratio of the feed liquid is 1: 2.5.

comparative example 1

The same recipe for the cake embryo of the floaton cake roll according to example 3, except that: the compound enzyme is not added with CaCl before use₂A solution; the rest of the procedure was the same as in example 3.

Comparative example 2

The same recipe for the cake blank of the floaton cake roll according to example 3, with the difference thatIn the following steps: mixing milk, unsalted butter, salt and 22% of sugar in the formula, decocting to 110 deg.C, stopping decocting, adding low-gluten flour and leavening, stirring, heating for 20min at first microwave power of 100W, adding complex enzyme, stirring, standing for 1.5 hr, heating for 40min at second microwave power of 250W, and placing at air volume 2300m³Performing circulating air treatment for 30min at a time of h to obtain a paste; the rest of the procedure was the same as in example 3.

Comparative example 3

The same recipe for the cake embryo of the floaton cake roll according to example 3, except that: homogenizing differently in the step (3), namely adding protein, residual sugar and lemon juice into the batter, homogenizing twice, and baking for 1h at 90 ℃ after homogenizing to obtain cake blanks; wherein the two homogenization conditions are respectively 25MPa of pressure, 30 ℃ of temperature and 35min of time.

Comparative example 4

The same recipe for the cake embryo of the floaton cake roll according to example 3, except that: and (3) carrying out different baking temperatures, namely, carrying out gradient homogenization treatment on the batter, wherein the first gradient homogenization adopts 25MPa of pressure and is carried out for 35min at the temperature of 30 ℃, adding protein, residual sugar and lemon juice when the first gradient homogenization is finished, carrying out second gradient homogenization under the conditions of 45MPa of pressure and 35min at the temperature of 38 ℃, and baking for 1h at the temperature of 110 ℃ after homogenization to obtain a cake blank.

First, testing the quality of cake blank

(1) The test method comprises the following steps:

a. water content: determining the water content (%) of the cake according to GB5009.3-2016, wherein the samples are parallel for 6 times;

b. and (3) analyzing a pore structure: transversely cutting the cake, taking a section with the thickness of l cm at the center of the cake, scanning the section structure by adopting a DSC-100 differential scanning calorimeter, analyzing a scanning image by using ImageJ software to obtain the density and porosity of pores, wherein the porosity (%) is the surface area of the pores and/or the total area of the image, and testing for 6 times in parallel; the test results are shown in table 1:

(2) the experimental results are as follows:

as can be seen from Table 1, the cake blanks prepared in examples 1 to 5 of the present invention had a density of pores of 64.17 to 72.08 pores/cm²The porosity is 30.10-35.70%, the pores of the cake blank are small and are distributed uniformly, the porosity is stable, and the internal tissue is fine, so that the specific compound enzyme combined microwave and hot air circulation process is adopted, the gelatinization degree of starch can be increased during preparation of the batter, the batter is heated and expands uniformly, the air holding capacity of the pores is improved, the porosity of the cake blank is stabilized to about 30%, the pore density is high, and the cake blank has good fluffy feeling.

The pore density of comparative example 1 was 62.5 pores/cm²CaCl of a certain mass concentration₂The solution can improve the heat resistance of the compound enzyme and play a role of solidifying the enzyme at the same time, so that the compound enzyme can fully react with the batter; the pore density and porosity of the comparative examples 2 and 3 are low, which shows that the specific microwave condition and gradient homogenization treatment are favorable for improving the quality of cake blanks and ensuring that the internal tissue structure is uniform; comparative example 4 has a lower porosity and high temperature tends to increase the rate of gas diffusion out, reducing the gas-holding capacity of the cake blank.

As can be seen from fig. 1, the cake blanks prepared in embodiments 1 to 5 of the present invention have a high moisture content, and the moisture content gradually decreases and decreases at a slow rate with the increase of time, which indicates that the present invention adopts a specific microwave and hot air circulation and combines a gradient homogenization and low-temperature baking process, so that the water-locking property of the cake blanks can be increased, the hardening degree of the cake blanks can be delayed, the fluffy feeling of the cake blanks can be improved and maintained, and the quality of the cake can be further improved.

In conclusion, the preparation process of combining the complex enzyme with the microwave, the hot air circulation, the gradient homogenization and the low-temperature baking is adopted, so that the water locking property of the cake blank is enhanced, the hardening degree of the surface is delayed, and the effect of improving the quality of the cake is achieved. The production process is simple, is easy to operate and control, and can realize the industrial production of the cake blanks of the floating cake rolls.

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.