阅读说明：本技术 一种以糯米、巧克力主要原料的烘焙产品及其制作方法 (Baked product prepared from Oryza Glutinosa and chocolate as main raw materials and its preparation method ) 是由 陈义 苗宇 李帅 叶恒强 吕莉莉 于 2021-07-30 设计创作，主要内容包括：本发明提供了一种以糯米、巧克力为主要原料的蛋糕烘焙产品的制作方法；所述蛋糕烘焙产品以糯米粉、低筋粉、鸡蛋、白砂糖、海藻糖、山梨糖醇、甘油、奶粉、水、泡打粉、大豆油、纯脂巧克力、可可粉、琼脂粉、蛋白酶为原料,通过打浆、注浆、烘烤成型等步骤制备。(The invention provides a method for making a cake baked product by using sticky rice and chocolate as main raw materials; the cake baked product is prepared from glutinous rice flour, low-gluten flour, eggs, white granulated sugar, trehalose, sorbitol, glycerol, milk powder, water, baking powder, soybean oil, pure fat chocolate, cocoa powder, agar powder and protease as raw materials by the steps of pulping, grouting, baking and forming and the like.)

1. The sticky rice chocolate cake is characterized by being prepared from the following raw materials: 180-360 parts of glutinous rice powder, 0-180 parts of low gluten powder, 500 parts of egg liquid, 100-200 parts of white granulated sugar, 0-60 parts of trehalose, 30-90 parts of sorbitol, 30-90 parts of glycerol, 0-40 parts of milk powder, 0-50 parts of water, 30-70 parts of an emulsion stabilizer, 4-8 parts of baking powder, 40-100 parts of soybean oil, 50-120 parts of pure fat chocolate, 0-40 parts of cocoa powder and 3-6 parts of salt.

2. The sticky rice chocolate cake of claim 1, which is prepared from raw materials comprising the following ingredients: 240 parts of glutinous rice flour, 70 parts of low-gluten flour, 400 parts of egg liquid, 100 parts of white granulated sugar, 20 parts of trehalose, 40 parts of sorbitol, 40 parts of glycerol, 20 parts of milk powder, 40 parts of water, 40 parts of an emulsion stabilizer, 5 parts of baking powder, 60 parts of soybean oil, 50 parts of pure fat chocolate, 15 parts of cocoa powder and 5 parts of salt.

3. The cake of glutinous rice chocolate according to claim 2, wherein the raw material further comprises 20 parts of agar powder.

4. The cake of glutinous rice chocolate according to claim 2 or 3, wherein the raw material further comprises 1-2 parts of protease.

5. The sticky rice chocolate cake of claim 4, wherein the protease is ficin or alkaline protease.

6. The glutinous rice chocolate cake according to claim 4 or 5, wherein the glutinous rice chocolate cake is prepared according to the following aspects:

(1) weighing various raw materials according to the requirement;

(2) adding pure fat chocolate into soybean oil, and heating and melting at 60 ℃ to obtain a mixture of the soybean oil and the chocolate;

(3) adding eggs, white granulated sugar, trehalose, salt, water, sorbitol and glycerol into a stirrer, and stirring at medium speed for 2 minutes;

(4) adding glutinous rice flour, low gluten flour, milk powder, agar powder, enzyme, cocoa powder, baking powder and emulsion stabilizer, and stirring at medium speed for 1 min;

(5) adding the mixture of the soybean oil and the chocolate obtained in the step (2), and stirring at a low speed for 2 minutes;

(6) beating the pulp, wherein the beating density is 0.55-0.6;

(7) injecting the beaten slurry obtained in the step (6) into a mould for baking, wherein the baking parameters are as follows: the upper fire is 200 ℃, the lower fire is 170 ℃ and the temperature is 20-23 minutes;

(8) and (5) demolding and cooling after baking is finished.

7. The method for preparing a cake of glutinous rice chocolate according to claim 4 or 5, comprising:

(1) weighing various raw materials according to the requirement;

(2) adding pure fat chocolate into soybean oil, and heating and melting at 60 ℃ to obtain a mixture of the soybean oil and the chocolate;

(3) adding eggs, white granulated sugar, trehalose, salt, water, sorbitol and glycerol into a stirrer, and stirring at medium speed for 2 minutes;

(4) adding glutinous rice flour, low gluten flour, milk powder, agar powder, enzyme, cocoa powder, baking powder and emulsion stabilizer, and stirring at medium speed for 1 min;

(5) adding the mixture of the soybean oil and the chocolate obtained in the step (2), and stirring at a low speed for 2 minutes;

(6) beating the pulp, wherein the beating density is 0.55-0.6;

(7) injecting the beaten slurry obtained in the step (6) into a mould for baking, wherein the baking parameters are as follows: the upper fire is 200 ℃, the lower fire is 170 ℃ and the temperature is 20-23 minutes;

(8) and (5) demolding and cooling after baking is finished.

8. Use of agar powder and protease in the preparation of baked products based on rice and chocolate.

9. Use according to claim 8, wherein the rice is glutinous rice.

10. Use according to claim 8 or 9, wherein the protease is ficin or alkaline protease.

The invention belongs to the field of the following:

the invention belongs to the field of food, in particular to the field of baked food, and particularly provides a method for preparing a baked product by taking glutinous rice and chocolate as main raw materials.

Background art:

the traditional cake takes flour as a main raw material, and the production of the product is finished through egg foaming, size mixing and baking (steaming). The glutinous rice flour contains a large amount of amylopectin, is completely different from flour in components and texture, and is a natural waxy material; the pure fat chocolate contains natural cocoa butter components, has the melting temperature close to 37 ℃, and is beneficial to improving the flavor and the mouth melting property. The glutinous rice flour is used for replacing flour, the product made of the pure fat chocolate is added, the taste is soft and glutinous, the flavor is strong, the cake is completely separated from the cake taking the traditional flour as the main material, the product texture is natural and different, and brand new experience is brought to people.

However, the manufacturing practice of the products shows that on one hand, cakes prepared by matching glutinous rice chocolate mostly have the problems of loose structure and poor mouthfeel, and in addition, the problem of water loss along with the loose structure also causes the cakes to deteriorate rapidly under the condition of preservation, particularly non-nitrogen-filled airtight preservation; this is also the reason why such products are on the market and rarely found in patent applications.

Disclosure of Invention

In view of the above problems, the applicant has tried various preparation methods and additives, and found that the use of a combination of agar powder and protease can effectively overcome the loosening and water loss problems; in addition, the automatic production is realized on an automatic production line by adjusting the formula and the process; makes the mass production of glutinous rice chocolate cake as the market ingredient possible.

On the one hand, the application provides a glutinous rice chocolate cake, which is characterized by being prepared from the following raw materials: 180-360 parts of glutinous rice powder, 0-180 parts of low gluten powder, 500 parts of egg liquid, 100-200 parts of white granulated sugar, 0-60 parts of trehalose, 30-90 parts of sorbitol, 30-90 parts of glycerol, 0-40 parts of milk powder, 0-50 parts of water, 30-70 parts of an emulsion stabilizer, 4-8 parts of baking powder, 40-100 parts of soybean oil, 50-120 parts of pure fat chocolate, 0-40 parts of cocoa powder and 3-6 parts of salt.

Further, the feed additive is prepared from the following raw materials: 240 parts of glutinous rice flour, 70 parts of low-gluten flour, 400 parts of egg liquid, 100 parts of white granulated sugar, 20 parts of trehalose, 40 parts of sorbitol, 40 parts of glycerol, 20 parts of milk powder, 40 parts of water, 40 parts of an emulsion stabilizer, 5 parts of baking powder, 60 parts of soybean oil, 50 parts of pure fat chocolate, 15 parts of cocoa powder and 5 parts of salt.

Further, the raw materials also comprise 20 parts of agar powder;

furthermore, the raw material also comprises 1-2 parts of protease;

further, the protease is ficin or alkaline protease.

Further, the sticky rice chocolate cake is prepared according to the following aspects:

(1) weighing various raw materials according to the requirement;

(2) adding pure fat chocolate into soybean oil, and heating and melting at 60 ℃ to obtain a mixture of the soybean oil and the chocolate;

(3) adding eggs, white granulated sugar, trehalose, salt, water, sorbitol and glycerol into a stirrer, and stirring at medium speed for 2 minutes;

(4) adding glutinous rice flour, low gluten flour, milk powder, agar powder, enzyme, cocoa powder, baking powder and emulsion stabilizer, and stirring at medium speed for 1 min;

(5) adding the mixture of the soybean oil and the chocolate obtained in the step (2), and stirring at a low speed for 2 minutes;

(6) beating the pulp, wherein the beating density is 0.55-0.6;

(7) injecting the beaten slurry obtained in the step (6) into a mould for baking, wherein the baking parameters are as follows: the upper fire is 200 ℃, the lower fire is 170 ℃ and the temperature is 20-23 minutes;

(8) and (5) demolding and cooling after baking is finished.

On the other hand, the application provides a preparation method of the sticky rice chocolate cake, which comprises the following steps:

(1) weighing various raw materials according to the requirement;

(2) adding pure fat chocolate into soybean oil, and heating and melting at 60 ℃ to obtain a mixture of the soybean oil and the chocolate;

(3) adding eggs, white granulated sugar, trehalose, salt, water, sorbitol and glycerol into a stirrer, and stirring at medium speed for 2 minutes;

(4) adding glutinous rice flour, low gluten flour, milk powder, agar powder, enzyme, cocoa powder, baking powder and emulsion stabilizer, and stirring at medium speed for 1 min;

(5) adding the mixture of the soybean oil and the chocolate obtained in the step (2), and stirring at a low speed for 2 minutes;

(6) beating the pulp, wherein the beating density is 0.55-0.6;

(7) injecting the beaten slurry obtained in the step (6) into a mould for baking, wherein the baking parameters are as follows: the upper fire is 200 ℃, the lower fire is 170 ℃ and the temperature is 20-23 minutes;

(8) and (5) demolding and cooling after baking is finished.

Detailed Description

Principal materials and reagents

Glutinous rice flour, low-gluten flour, eggs, white granulated sugar, trehalose, sorbitol, glycerin, milk powder, baking powder, soybean oil, pure fat chocolate, cocoa powder and salt are all purchased from regular manufacturers and meet the food production requirements.

Food-grade agar powder: hubei Yun Biotech Ltd;

ficin: shanxi Yuanyou biological technology, 100000U/g;

alkaline protease: 200000U/g for Xiasheng Biotechnology development Limited;

emulsion stabilizer: sichuan magnificence, Zhangmo village A type.

The main detection equipment and method are as follows:

TA-XT2i physical Property apparatus (SMS, P/36R Probe, software available from Engineers):

hardness and elasticity test: the sample is a cooled cake sample with the size of 4cm multiplied by 4 cm; the speed before, during and after the measurement is 1cm/s, 2cm/s and 1cm/s respectively; the compression ratio is 50%, and the compression ratio is kept for 3 s; average 3 replicates.

Moisture tester (produced by Escisorid, AKD-W5):

the temperature was heated to 105 degrees celsius, which was automated with the self-contained program.

Example 1 basic method for making glutinous rice chocolate cake

The method comprises the following steps:

(1) weighing various raw materials according to the requirement;

(2) adding pure fat chocolate into soybean oil, and heating and melting at 60 ℃ to obtain a mixture of the soybean oil and the chocolate;

(3) adding eggs, white granulated sugar, trehalose, salt, water, sorbitol and glycerol into a stirrer, and stirring at medium speed for 2 minutes;

(4) adding glutinous rice flour, low gluten flour, milk powder, agar powder (optional), enzyme (optional), cocoa powder, baking powder and emulsion stabilizer, and stirring at medium speed for 1 min;

(5) adding the mixture of the soybean oil and the chocolate obtained in the step (2), and stirring at a low speed for 2 minutes;

(6) beating the pulp, wherein the beating density is 0.55-0.6;

(7) injecting the beaten slurry obtained in the step (6) into a mould for baking, wherein the baking parameters are as follows: the upper fire is 200 ℃, the lower fire is 170 ℃ and the temperature is 20-23 minutes;

(8) and (5) demolding and cooling after baking is finished.

Example 2 different formulations of glutinous rice chocolate cake

Sample 1: 240 parts of glutinous rice flour, 70 parts of low-gluten flour, 400 parts of egg liquid, 100 parts of white granulated sugar, 20 parts of trehalose, 40 parts of sorbitol, 40 parts of glycerol, 20 parts of milk powder, 40 parts of water, 40 parts of an emulsion stabilizer, 5 parts of baking powder, 60 parts of soybean oil, 50 parts of pure fat chocolate, 15 parts of cocoa powder and 5 parts of salt.

Sample 2: 240 parts of glutinous rice flour, 70 parts of low-gluten flour, 400 parts of egg liquid, 100 parts of white granulated sugar, 20 parts of trehalose, 40 parts of sorbitol, 40 parts of glycerol, 20 parts of milk powder, 20 parts of agar powder, 40 parts of water, 40 parts of an emulsion stabilizer, 5 parts of baking powder, 60 parts of soybean oil, 50 parts of pure fat chocolate, 15 parts of cocoa powder and 5 parts of salt.

Sample 3: 240 parts of glutinous rice flour, 70 parts of low-gluten flour, 400 parts of egg liquid, 100 parts of white granulated sugar, 20 parts of trehalose, 40 parts of sorbitol, 40 parts of glycerol, 20 parts of milk powder, 20 parts of agar powder, 40 parts of water, 40 parts of an emulsion stabilizer, 5 parts of baking powder, 1 part of alkaline protease, 60 parts of soybean oil, 50 parts of pure fat chocolate, 15 parts of cocoa powder and 5 parts of salt.

Sample 4: 240 parts of glutinous rice flour, 70 parts of low-gluten flour, 400 parts of egg liquid, 100 parts of white granulated sugar, 20 parts of trehalose, 40 parts of sorbitol, 40 parts of glycerol, 20 parts of milk powder, 20 parts of agar powder, 40 parts of water, 40 parts of an emulsion stabilizer, 5 parts of baking powder, 2 parts of ficin, 60 parts of soybean oil, 50 parts of pure fat chocolate, 15 parts of cocoa powder and 5 parts of salt.

Sample 5: 240 parts of glutinous rice flour, 70 parts of low-gluten flour, 400 parts of egg liquid, 100 parts of white granulated sugar, 20 parts of trehalose, 40 parts of sorbitol, 40 parts of glycerol, 20 parts of milk powder, 40 parts of water, 40 parts of an emulsion stabilizer, 5 parts of baking powder, 2 parts of ficin, 60 parts of soybean oil, 50 parts of pure fat chocolate, 15 parts of cocoa powder and 5 parts of salt.

Example 3 Property measurements of each sample

TABLE 1 hardness and elasticity test of each cake sample

TABLE 2 detection of Water content in cake samples

The results show that the addition of agar powder and protease, especially ficin, increases the hardness and elasticity of the cake, overcomes the taste problem of sticky rice chocolate cake (this is further confirmed in the taste evaluation experiment), and in addition, the water retention capacity of the product is correspondingly improved.