阅读说明：本技术 一种全蛋戚风蛋糕预拌粉、全蛋戚风蛋糕及其制作方法 (Whole egg chiffon cake pre-mixed flour, whole egg chiffon cake and making method thereof ) 是由 杨静 石飞 孟庆凤 张天赐 于 2020-12-02 设计创作，主要内容包括：本发明提供了一种全蛋戚风蛋糕预拌粉、全蛋戚风蛋糕及其制作方法,所述预拌粉包括以下质量百分含量的各组分：白砂糖：40-50％,低筋面粉：35-45％,复合乳化剂：5-10％,蛋白粉：3-8％,食用淀粉：3-7％,变性淀粉：2-5％,复合膨松剂：0.8-1.5％,食用胶体：0.2-0.6％,酸度调节剂：0.2-0.5％,食用盐：0.1-0.4％。本发明通过在全蛋戚风蛋糕预拌粉中加入特定复合乳化剂可有效解决全蛋打发带来的问题,即保护气泡不被破坏和稳定起泡。本发明制得的戚风蛋糕质地松软,口感湿润且富有弹性。(The invention provides premixed flour for a whole egg chiffon cake, a whole egg chiffon cake and a making method thereof, wherein the premixed flour comprises the following components in percentage by mass: white granulated sugar: 40-50%, low-gluten flour: 35-45%, composite emulsifier: 5-10%, protein powder: 3-8%, edible starch: 3-7%, modified starch: 2-5%, composite leavening agent: 0.8-1.5%, edible colloid: 0.2-0.6%, acidity regulator: 0.2-0.5%, edible salt: 0.1 to 0.4 percent. According to the invention, the specific compound emulsifier is added into the premixed flour of the whole egg chiffon cake, so that the problem caused by whole egg beating can be effectively solved, namely, bubbles are protected from being damaged and stably bubble. The chiffon cake prepared by the invention is soft in texture, moist in taste and rich in elasticity.)

1. The premixed flour for the whole egg chiffon cake is characterized by comprising the following components in percentage by mass:

white granulated sugar: 40-50 percent of the total weight of the mixture,

low-gluten flour: 35 to 45 percent of the total weight of the mixture,

compound emulsifier: 5 to 10 percent of the total weight of the mixture,

protein powder: 3 to 8 percent of the total weight of the mixture,

edible starch: 3 to 7 percent of the total weight of the mixture,

modified starch: 2 to 5 percent of the total weight of the mixture,

composite leavening agent: 0.8 to 1.5 percent of,

edible colloid: 0.2 to 0.6 percent of,

acidity regulator: 0.2 to 0.5 percent of,

edible salt: 0.1 to 0.4 percent.

2. The ready-mixed flour for whole egg chiffon cake of claim 1, wherein the edible starch is one or more of corn starch or wheat starch;

the modified starch is one or more of pregelatinized hydroxypropyl distarch phosphate starch or pregelatinized acetylated distarch phosphate starch;

the albumen powder is one or more of egg albumen powder or plant albumen powder with good foamability.

3. The ready-mixed flour for whole egg chiffon cake according to claim 1, wherein the edible colloid is one or more of pectin, xanthan gum, sodium alginate, sodium carboxymethylcellulose or propylene glycol alginate;

the acidity regulator is one or more of citric acid, sodium citrate, potassium citrate or fumaric acid;

the composite leavening agent mainly comprises sodium bicarbonate, monocalcium phosphate, disodium dihydrogen pyrophosphate, calcium carbonate and citric acid.

The composite emulsifier mainly comprises sodium stearyl lactate, mono-diglycerol fatty acid ester, lactic acid fatty acid ester, skimmed milk powder and beta-cyclodextrin.

4. The whole egg chiffon cake ready-mix flour of claim 3, wherein the composite leavening agent comprises the following components in percentage by mass: sodium bicarbonate: 25-30%, disodium dihydrogen pyrophosphate: 25-30%, calcium dihydrogen phosphate 18-22%, calcium carbonate: 10-15%, citric acid: 10 to 15 percent.

5. The whole egg chiffon cake ready-mixed flour according to claim 3, wherein the compound emulsifier comprises the following components in percentage by mass: sodium stearoyl lactylate: 10-15%, mono-diglycerol fatty acid ester: 25-30%, lactic acid fatty acid ester 10-15%, skimmed milk powder 30-40%, beta-cyclodextrin: 10 to 15 percent.

6. A whole egg chiffon cake comprising the whole egg chiffon cake ready-mix flour of claim 1, whole egg liquid, vegetable oil, and water; the adding amount of the whole egg liquid is 150% of the mass of the whole egg chiffon cake premixed flour; the adding amount of water is 10-20% of the mass of the whole egg chiffon cake premixed flour; the addition amount of the vegetable oil is 20-30% of the mass of the whole egg chiffon cake premixed flour.

7. The whole egg chiffon cake of claim 6, wherein the vegetable oil is corn salad oil or soybean salad oil.

8. A method of making a whole egg chiffon cake as claimed in claim 6, comprising the steps of:

a1, mixing chiffon cake pre-mixed powder, whole egg liquid and water, and stirring to obtain uniformly mixed cake slurry;

a2, beating the evenly mixed cake slurry obtained in the step A1, and controlling the mixture to a certain proportion;

a3, adding vegetable oil into the cake slurry beaten in the step A2, and uniformly stirring;

a4, placing the cake slurry obtained in the step A3 into a mould, and baking to obtain the whole egg chiffon cake.

9. The method for preparing a whole egg chiffon cake as claimed in claim 8, wherein in the step a2, the step of whipping is specifically: firstly, beating at the speed of 30-50rpm for 1.5-2min, and then beating at the speed of 70-80rpm for 4.5-5 min; the specific gravity is controlled to be 0.35-0.38.

10. The method of preparing a whole egg chiffon cake according to claim 8, wherein in each of steps a1 and A3, the stirring speed is 10-20 rpm;

in step a4, the baking conditions are: baking at 180 deg.C and 160 deg.C for 25-28 min.

Technical Field

The invention relates to the technical field of food baking, in particular to premixed flour for a whole egg chiffon cake, a whole egg chiffon cake and a making method of the whole egg chiffon cake, and particularly relates to a whole egg chiffon cake without cake oil and a making method of the whole egg chiffon cake.

Background

The conventional making process of chiffon cakes adopts an egg breaking and beating mode, the egg breaking and beating process is complex, the egg breaking and beating process mainly comprises the beating of egg white and the emulsification of yolk paste, and needs to be operated by professional technicians, and many factors in the operation process can cause the egg white to be defoamed, so that the quality and the taste of the cakes are influenced; the method mainly utilizes the foaming performance of egg white, fully foams the egg white to ensure that the egg white is filled with a large amount of air to obtain a uniform air pore network tissue, the air pore network tissue is heated and expanded in the baking and heating process to become a main supporting component of cake tissue, so that the product is loose and porous and has certain elasticity and toughness, and when the egg yolk and flour (the flour has quenching property and breaks air bubbles) are stirred, a layer of lubricant is equivalently coated on the flour; if the whole egg is directly beaten, the lecithin in the yolk can influence the foaming and stability of the egg white, and meanwhile, the fat in the yolk can also defoam the egg white, so that the gas holding effect is weakened, the cake tissue is rough and not fine, the taste is not soft and elastic enough, and the overall quality of the cake is influenced.

One of the biggest difficulties of a whole egg chiffon cake is to protect the bubbles from being damaged and stably bubble, and to increase the gas holding property. Because the egg yolk has triglyceride to destroy bubbles, a substance with the characteristics of hydrophilic outer layer and hydrophobic inner layer is needed, and the triglyceride can be wrapped in the egg yolk without destroying the bubbles; the biggest disadvantage of the continental low gluten wheat is that the protein content is too high, gluten is easy to form in the pulping process of flour paste and batter, and once the gluten is beaten, the cake has big and rough pores. In order to solve the problem, an acidity regulator is usually added to adjust the pH value, but the total charge of the protein is negatively charged, so that gluten protein molecules repel each other, gluten is not formed naturally, bubbles cannot grow, and tissues cannot become thick.

In the prior art, patent document CN105432755A describes that "a chiffon cake premixed flour and a making method of chiffon cake" does not contain monoglyceride (corresponding to cake oil), but the making process adopts an egg distribution and fermentation method, in which egg white and egg yolk are separated, egg white is fermented, and it is judged that the egg white is usually in a triangular shape with the egg white on the top of the egg beater standing up and not bending, i.e., complete fermentation. The step is the key technical point of the egg breaking method, but the egg white breaking is judged without reference of technical parameters, and the judgment is totally carried out by personal experience, so that the failure rate of making chiffon cakes is increased, and therefore, an operator needs to have certain experience and skill, the daily operation of common consumers is not facilitated, and the industrial batch production is also not facilitated.

Patent document CN102047923B describes "chiffon cake pre-mix flour without egg separation, chiffon cake and preparation method thereof" which prepares chiffon cake pre-mix flour without egg separation, but when preparing chiffon cake using the chiffon cake pre-mix flour, quick cake oil needs to be added. The use of quick-foaming cake oil has the following problems: 1) the carrier of quick-foaming cake oil is mostly propylene glycol and water, and the finished product is the paste body, must guarantee to dissolve fully before the batter stirring is accomplished, otherwise can appear the sediment caking, and the effect of cake oil can be discounted greatly, influences the thick and thin state and the batter proportion of batter. 2) If the quick-rise cake oil is used excessively, the health and safety problems can be caused, and diseases such as hyperlipidemia, arteriosclerosis, cardiovascular diseases and the like can be easily caused.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides premixed flour for a whole egg chiffon cake, a whole egg chiffon cake and a making method thereof.

The purpose of the invention is realized by the following technical scheme:

the invention provides premixed flour for a whole egg chiffon cake, which comprises the following components in percentage by mass:

white granulated sugar: 40-50 percent of the total weight of the mixture,

low-gluten flour: 35 to 45 percent of the total weight of the mixture,

compound emulsifier: 5 to 10 percent of the total weight of the mixture,

protein powder: 3 to 8 percent of the total weight of the mixture,

edible starch: 3 to 7 percent of the total weight of the mixture,

modified starch: 2 to 5 percent of the total weight of the mixture,

composite leavening agent: 0.8 to 1.5 percent of,

edible colloid: 0.2 to 0.6 percent of,

acidity regulator: 0.2 to 0.5 percent of,

edible salt: 0.1 to 0.4 percent.

Preferably, the edible starch is one or more than one of corn starch or wheat starch; the corn starch and the wheat starch have certain viscosity after being heated, so that cracks can be prevented from appearing in the baking process of the cake; in addition, the starch can reduce the strength of the low-gluten flour, is more favorable for foaming, forms a good and fine tissue structure and simultaneously enables the cake to have softer mouthfeel.

The modified starch is more than one of pregelatinized hydroxypropyl distarch phosphate starch or pregelatinized acetylated distarch phosphate starch;

the albumen powder is more than one of egg albumen powder or plant albumen powder with good foamability;

preferably, the edible colloid is one or more of pectin, xanthan gum, sodium alginate, sodium carboxymethylcellulose or propylene glycol alginate;

the acidity regulator is one or more of citric acid, sodium citrate, potassium citrate or fumaric acid;

the composite leavening agent mainly comprises sodium bicarbonate, monocalcium phosphate, disodium dihydrogen pyrophosphate and calcium carbonate. The leavening agent can be decomposed to generate gas in the cake production process, and the gas quantity is approximately more than 90%, so that the cake has better leavening property and more ideal volume expansion, forms soft, fine and porous tissues, and has better, softer and delicious taste. The formula of the composite leavening agent used in the invention is the first creation, and according to the characteristics of the chiffon cake premixed flour, the special aluminum-free composite leavening agent for cakes, which is suitable for the characteristics of the chiffon cake premixed flour, is developed safely, efficiently and conveniently.

The composite emulsifier mainly comprises sodium stearyl lactate, mono-diglycerol fatty acid ester, lactic acid fatty acid ester, skimmed milk powder and beta-cyclodextrin; the composite emulsifier is powder.

Preferably, the composite leavening agent comprises the following components in percentage by mass: sodium bicarbonate: 25-30%, disodium dihydrogen pyrophosphate: 25-30%, calcium dihydrogen phosphate 18-22%, calcium carbonate: 10-15%, citric acid: 10 to 15 percent.

Preferably, the composite emulsifier comprises the following components in percentage by mass: sodium stearoyl lactylate: 10-15%, mono-diglycerol fatty acid ester: 25-30%, lactic acid fatty acid ester 10-15%, skimmed milk powder 30-40%, beta-cyclodextrin: 10 to 15 percent. The carrier of the composite emulsifier adopted by the invention is skimmed milk powder, and the finished product is powder; and beta-cyclodextrin is also added, the beta-cyclodextrin is a hollow cylinder three-dimensional structure, the outside of the beta-cyclodextrin has hydrophilicity, the inside of the beta-cyclodextrin has hydrophobicity (lipophilicity), and the beta-cyclodextrin is mainly characterized in that various organic compounds can be embedded into the hydrophobicity (lipophilicity) cavity, so that a stable complex is formed. When the complex is applied to a whole egg chiffon cake, neutral grease in egg yolk can be embedded into hydrophobic (lipophilic) cavities of the complex to form a stable complex, so that the neutral grease is prevented from eliminating bubbles, and the complex has air retention and water retention and moisture retention properties.

The invention also provides a whole egg chiffon cake, which comprises the premixed flour, whole egg liquid, vegetable oil and water; the adding amount of the whole egg liquid is 150% of the mass of the whole egg chiffon cake premixed flour; the adding amount of water is 10-20% of the mass of the whole egg chiffon cake premixed flour; the addition amount of the vegetable oil is 20-30% of the mass of the whole egg chiffon cake premixed flour.

Preferably, the vegetable oil is corn salad oil or soybean salad oil.

The invention provides a preparation method of a whole egg chiffon cake, which comprises the following steps:

a1, mixing chiffon cake pre-mixed powder, whole egg liquid and water, and stirring to obtain uniformly mixed cake slurry;

a2, beating the evenly mixed cake slurry obtained in the step A1, and controlling the mixture to a certain proportion;

a3, adding vegetable oil into the cake slurry beaten in the step A2, and uniformly stirring; in the step, the vegetable oil is added and stirred evenly at a slow speed until the vegetable oil is completely absorbed.

A4, placing the cake slurry obtained in the step A3 into a mould, and baking to obtain the whole egg chiffon cake.

Preferably, in step a2, the issuing step specifically includes: firstly, beating at the speed of 30-50rpm for 1.5-2min, then beating at the speed of 70-80rpm for 4.5-5 min: the specific gravity is controlled to be 0.35-0.38.

Preferably, in steps A1 and A3, the stirring speed is 10-20 rpm;

in step a4, the baking conditions are: baking at 180 deg.C and 160 deg.C for 25-28 min.

In step A4, the mold is a six inch cake mold.

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

(1) according to the invention, the specific compound emulsifier is added into the premixed flour of the whole egg chiffon cake, so that the problem caused by whole egg beating can be effectively solved, namely, bubbles are protected from being damaged and stably bubble. The complexity of chiffon cake operation is simplified, technical parameters are referred to, a consumer does not need professional baking knowledge, the operation is simple, and the method is more suitable for industrial batch production.

(2) The cake oil does not need to be added in the making process, and a consumer does not need to prepare the cake oil additionally, so that the operation process is simplified, and the problem of health and safety does not exist. Moreover, the composite emulsifier in the chiffon cake premixed flour is powdery, so that the problems of precipitation and caking and influence on the specific gravity of the batter are solved.

(3) Compared with the traditional making method (egg breaking method, baking time is 40-45min), the making method of the chiffon cake has the advantages that the baking time of the chiffon cake is greatly shortened, the average baking time is shortened by 10-15min, and the time cost is saved. Meanwhile, the prepared chiffon cake is soft in texture, moist in taste and rich in elasticity.

Detailed Description

The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.

Example 1

The embodiment provides a preparation method of a whole egg chiffon cake, which comprises the following steps:

(1) preparing a composite emulsifier (in percentage by mass): sodium bicarbonate: 25%, disodium dihydrogen pyrophosphate: 30%, monocalcium phosphate 20%, calcium carbonate: 15%, citric acid: 10 percent.

(2) Preparing a composite leavening agent (in percentage by mass): sodium stearoyl lactylate: 15%, monoglyceride and diglycerol fatty acid ester: 25%, lactic acid fatty acid ester 10%, skimmed milk powder 40%, beta-cyclodextrin: 10 percent.

(3) A whole egg chiffon cake premixed flour comprises the following components in percentage by mass: 410g (41) of white granulated sugar, 380g (38) of low gluten flour, 70g (7) of compound emulsifier, 50g (5) of egg albumen powder, 40g (4) of wheat starch, 30g (3) of pregelatinized hydroxypropyl distarch phosphate starch, 10g (1) of compound leavening agent, 5g (0.5) of sodium carboxymethyl cellulose, 3g (0.3) of salt and 2g (0.2) of citric acid are mixed and stirred uniformly in a mixer to obtain 1kg of chiffon cake premixed flour.

(4) And (4) putting the chiffon cake pre-mixed powder obtained in the step (3) into a stirring cylinder, adding 1.2kg of whole egg liquid and 200g of water, and uniformly stirring at the speed of 10 rpm.

(5) Beating the evenly mixed cake slurry obtained in the step (4) at the speed of 30rpm for 2min, then beating at the speed of 80rpm for 5min, and controlling the specific gravity to be 0.35;

(6) adding 200g of corn salad oil into the cake slurry beaten in the step (5), and uniformly stirring at a speed of 10 rpm;

(7) and (4) placing the cake slurry in the step (6) into a six-inch mould, and baking for 25min under the conditions that the temperature is 180 ℃ on the upper fire and 160 ℃ on the lower fire.

Example 2

The embodiment provides a preparation method of a whole egg chiffon cake, which comprises the following steps:

(1) preparing a composite emulsifier (in percentage by mass): sodium bicarbonate: 30%, disodium dihydrogen pyrophosphate: 25%, monocalcium phosphate 20%, calcium carbonate: 10%, citric acid: 15 percent.

(2) Preparing a composite leavening agent (in percentage by mass): sodium stearoyl lactylate: 10%, monoglyceride and diglyceride fatty acid esters: 30%, lactic acid fatty acid ester 15%, skimmed milk powder 35%, beta-cyclodextrin: 10 percent.

(3) A whole egg chiffon cake premixed flour comprises the following components in percentage by mass: 410g (41) of white granulated sugar, 380g (38) of low gluten flour, 75g (7.5) of compound emulsifier, 50g (5) of egg albumen powder, 40g (4) of corn starch, 30g (3) of pregelatinized hydroxypropyl distarch phosphate starch, 8g (0.8) of compound leavening agent, 3g (0.3) of pectin, 2g (0.2) of salt and 2g (0.2) of fumaric acid are mixed and stirred uniformly in a mixer to obtain 1kg of chiffon cake premixed flour.

(4) And (4) putting the chiffon cake pre-mixed powder obtained in the step (3) into a stirring cylinder, adding 1.2kg of whole egg liquid and 200g of water, and uniformly stirring at the speed of 15 rpm.

(5) Beating the evenly mixed cake slurry obtained in the step (4) at 40rpm for 1.5min, then beating at 80rpm for 5min, and controlling the specific gravity to be 0.35;

(6) adding 200g of soybean salad oil into the cake slurry beaten in the step (5), and uniformly stirring at a low speed of 15 rpm;

(7) and (4) placing the cake slurry in the step (6) into a six-inch mould, and baking for 25min under the conditions that the temperature is 180 ℃ on the upper fire and 160 ℃ on the lower fire.

Example 3

The embodiment provides a preparation method of a whole egg chiffon cake, which comprises the following steps:

(1) preparing a composite emulsifier (in percentage by mass): sodium bicarbonate: 30%, disodium dihydrogen pyrophosphate: 25%, monocalcium phosphate 20%, calcium carbonate: 10%, citric acid: 15 percent.

(2) Preparing a composite leavening agent (in percentage by mass): sodium stearoyl lactylate: 10%, monoglyceride and diglyceride fatty acid esters: 30%, lactic acid fatty acid ester 10%, skimmed milk powder 35%, beta-cyclodextrin: 15 percent.

(3) A whole egg chiffon cake premixed flour comprises the following components in percentage by mass: 420g (42%) of white granulated sugar, 380g (38%) of low gluten flour, 70g (7%) of compound emulsifier, 50g (5%) of egg albumen powder, 30g (3%) of wheat starch, 30g (3%) of pregelatinized acetylated distarch phosphate starch, 12g (1.2%) of compound leavening agent, 3g (0.3%) of sodium alginate, 3g (0.3%) of salt and 2g (0.2%) of citric acid are mixed and stirred uniformly in a mixer, and 1kg of chiffon cake premixed flour is obtained.

(4) And (4) putting the chiffon cake pre-mixed powder obtained in the step (3) into a stirring cylinder, adding 1.2kg of whole egg liquid and 200g of water, and uniformly stirring at the speed of 20 rpm.

(5) Beating the evenly mixed cake slurry obtained in the step (4) at 40rpm for 1.5min, then beating at 80rpm for 5min, and controlling the specific gravity to be 0.35;

(6) adding 200g of soybean salad oil into the cake slurry beaten in the step (5), and uniformly stirring at a low speed of 20 rpm;

(7) and (4) placing the cake slurry in the step (6) into a six-inch mould, and baking for 25min under the conditions that the temperature is 180 ℃ on the upper fire and 160 ℃ on the lower fire.

Example 4

This example is substantially the same as example 2, except that: in this embodiment, the step (5) is: and (4) beating the uniformly mixed cake slurry obtained in the step (4) at the speed of 40rpm for 1.5min, then beating at the speed of 80rpm for 6min, and controlling the specific gravity to be 0.33.

Example 5

This example is substantially the same as example 2, except that: in this embodiment, the step (5) is: and (4) beating the evenly mixed cake slurry obtained in the step (4) at the speed of 40rpm for 1.5min, then beating at the speed of 80rpm for 4min, and controlling the specific gravity to be 0.40.

Comparative example 1

This comparative example is essentially the same as the process of example 1, except that: in this comparative example, no wheat starch was added.

Comparative example 2

This comparative example is essentially the same as example 3 except that: in this comparative example, the formulation of the composite leavening agent used was: sodium bicarbonate: 30%, disodium dihydrogen pyrophosphate: 25%, monocalcium phosphate 20%, calcium carbonate: 25 percent.

Comparative example 3

This comparative example is essentially the same as example 3 except that: in this comparative example, the formulation of the composite leavening agent used was: sodium bicarbonate: 30%, disodium dihydrogen pyrophosphate: 25%, monocalcium phosphate 30%, citric acid: 15 percent.

Comparative example 4

This comparative example is essentially the same as example 3 except that: in this comparative example, the formulation of the composite leavening agent used was: sodium bicarbonate: 55%, monocalcium phosphate 20%, calcium carbonate: 10%, citric acid: 15 percent.

Comparative example 5

This comparative example is essentially the same as the process of example 2, except that: in the comparative example, the formula of the adopted composite emulsifier is as follows: sodium stearoyl lactylate: 10%, monoglyceride and diglyceride fatty acid esters: 30 percent, 15 percent of lactic acid fatty acid ester and 45 percent of skimmed milk powder.

Effect verification:

the chiffon cakes prepared in the embodiments and the comparative examples are detected, and the detection comprises two categories of physical and chemical index detection and sensory evaluation, wherein the physical and chemical specific detection indexes comprise: specific gravity of the slurry, specific volume of the cake and texture; the sensory evaluation indexes include: appearance, texture, elasticity, and mouthfeel. The method adopted by each detection index is as follows:

1. the specific volume of the cake is determined by reference to GB/T14611-2008. And cooling the cake discharged from the furnace for 1 hour, and then placing the cake on an electronic scale for mass measurement. Carrying out volume measurement by adopting a rapeseed displacement method: taking a big beaker to contain the rapeseeds, scraping the top surface of the big beaker to be horizontal, pouring all the rapeseeds, putting the cake into the beaker horizontally, pouring the rapeseeds which are just poured, burying the cake and filling the beaker, scraping the top of the beaker, finally pouring the rest rapeseeds into a measuring cylinder, and measuring the volume value of the obtained rapeseeds, namely the volume of the cake. The calculation formula is as follows: specific volume (mL/g) is volume (mL)/mass (g).

2. The texture of the cake was tested using a texture analyzer TA-XTplus2i from Stable Micro System, UK. And cooling the cake discharged from the furnace for 1h, cutting out a cake test sample with the thickness of 20mm, and horizontally placing the cake test sample under the probe for testing.

The texture analyzer selects a P36/R cylindrical flat-bottom probe and a TPA mode, and the test parameters are as follows:

speed before test 3.00mm/s test speed 1.00mm/s

The measured speed is 3.00mm/s strain: 50 percent of

Trigger stress of 5.0g at 3s interval

3. Sensory evaluation of cake was evaluated using the following sensory evaluation table. The number of participated persons is 10, and the evaluation is carried out from four aspects of cake appearance shape, tissue structure, elasticity and flavor and taste.

The specific detection results are as follows:

1. physical and chemical index detection:

2. sensory evaluation:

the embodiments described above are described to facilitate an understanding and use of the invention by those skilled in the art. It will be readily apparent to those skilled in the art that various modifications to these embodiments may be made, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above embodiments, and those skilled in the art should make improvements and modifications within the scope of the present invention based on the disclosure of the present invention.