阅读说明：本技术 一种冷冻烫面戚风蛋糕胚及其制备工艺 (Frozen scalded chiffon cake blank and preparation process thereof ) 是由 陈海耀 李明 于 2020-12-16 设计创作，主要内容包括：本发明公开了一种冷冻烫面戚风蛋糕胚及其制备方法,该蛋糕坯由以下重量份的各原料制成：低筋粉70-80份、荞麦粉80-90份、甜味剂50-70份、柠檬汁10-15份、植物油40-50份、鸡蛋190-210份、水40-50份、食盐2-4份,适量的泡打粉和塔塔粉。本发明的冷冻烫面戚风蛋糕胚,以荞麦粉替代部分低筋面粉,以无热量的木糖醇代替蔗糖,以罗汉果粉和柠檬酸、食盐来调节甜度和口味。通过本发明的配方和制备方法制得的蛋糕胚香气浓郁,正常隆起,无塌陷,无开裂,弹性好,按下去很快复原,组织细密,小孔分布均匀,味道纯正,甜度适宜,无苦味,松软,细腻。(The invention discloses a frozen scalded chiffon cake blank and a preparation method thereof, wherein the cake blank is prepared from the following raw materials in parts by weight: 70-80 parts of low-gluten powder, 80-90 parts of buckwheat powder, 50-70 parts of sweetening agent, 10-15 parts of lemon juice, 40-50 parts of vegetable oil, 190 parts of eggs, 210 parts of baking powder, 40-50 parts of water, 2-4 parts of salt, and proper amount of baking powder and tower powder. According to the frozen scalded chiffon cake blank, buckwheat flour replaces part of low-gluten flour, non-caloric xylitol replaces sucrose, and momordica grosvenori powder, citric acid and salt are used for adjusting sweetness and taste. The cake blank prepared by the formula and the preparation method has the advantages of strong fragrance, normal bulging, no collapse, no cracking, good elasticity, quick recovery after pressing, fine and dense tissue, uniform pore distribution, pure taste, proper sweetness, no bitter taste, softness and fineness.)

1. A frozen scalded chiffon cake blank is prepared from the following raw materials in parts by weight:

70-80 parts of low-gluten powder, 80-90 parts of buckwheat powder, 50-70 parts of sweetening agent, 10-15 parts of lemon juice, 40-50 parts of vegetable oil, 190 parts of eggs, 210 parts of baking powder, 40-50 parts of water, 2-4 parts of salt, and proper amount of baking powder and tower powder.

2. The cake embryo of claim 1, wherein the sweetener comprises xylitol and momordica grosvenori powder in a weight ratio of (2-5): 1, preferably (2.5-3.5): 1.

3. the cake embryo according to claim 1 or 2, wherein the weight ratio of sweetener to lemon juice and salt is (55-65): (11-13): (2-4).

4. A cake embryo according to any of claims 1 to 3 wherein the weight ratio of said low gluten flour to buckwheat flour is (0.8-1.5): 1, preferably (1-1.3): 1.

5. the cake embryo of any of claims 1-4, which is made from the following raw materials in parts by weight:

75 parts of low-gluten flour, 85 parts of buckwheat flour, 40 parts of xylitol, 10 parts of momordica grosvenori powder, 12 parts of lemon juice, 45 parts of vegetable oil, 200 parts of eggs, 45 parts of water, 3 parts of salt, and a proper amount of baking powder and tara powder.

6. A method of making a frozen scalded chiffon cake embryo according to any of claims 1-5, comprising the steps of:

s1, beating eggs, and separating egg yolk from egg white;

s2, preparing a batter from low-gluten flour, buckwheat flour, xylitol, momordica grosvenori powder, lemon juice, vegetable oil, egg yolk, water, salt and baking powder;

s3, preparing protein paste by taking egg white, xylitol, momordica grosvenori powder, lemon juice, salt and tata powder as raw materials;

s4, mixing part of the protein paste with the batter, and mixing with the rest of the protein paste;

and S5, dishing and baking.

7. The method of claim 6, wherein the step of S2 includes the steps of:

s21, mixing part of water with salt, xylitol and lemon juice, and then mixing with momordica grosvenori powder;

s22, mixing the low-gluten flour with the buckwheat flour and the baking powder, adding the rest water with the temperature of 60-80 ℃ in batches, mixing until no raw flour exists, adding the mixture obtained in the S21, adding the vegetable oil and the egg yolk, and mixing.

8. The method according to claim 6 or 7, wherein the step of S3 includes the steps of:

s31, mixing egg white with xylitol, fructus momordicae powder, lemon juice and tara powder;

s32, beating until the foam is wet, adding salt;

and S33, beating until dry foaming.

9. The method according to any one of claims 6 to 8, wherein in the step S4, the volume of protein paste is no more than 1/2 volume of protein paste, preferably 1/3 volume of protein paste.

10. A method according to any one of claims 6 to 9, further comprising the step of preparing a powder of momordica grosvenori:

the mature fresh momordica grosvenori is made by sweating, baking, crushing, boiling, concentrating and drying;

and/or, further comprising the step of preparing the lemon juice:

the lemon is prepared by peeling fresh lemons, removing seeds and squeezing.

Technical Field

The invention belongs to the technical field of cakes, and particularly relates to a frozen scalded chiffon cake blank and a preparation process thereof.

Background

Chiffon Cake (Chiffon Cake) is a western Cake made from eggs, flour, white sugar and salad oil as main raw materials, and has the characteristics of fragrance, softness and fluffiness. Compared with Angel Cake (Angel Food Cake) and Sponge Cake (Sponge Cake), Chiffon Cake (Chiffon Cake) is foamed with a lot of protein. The angel cake is made of egg white only, the sponge cake is made of butter, and the chiffon cake is made of egg white, egg yolk and vegetable oil. Chiffon cakes are very light and moist in texture, do not harden as easily as traditional butter cakes, and are suitable for refrigeration. The making of the chiffon cake mainly comprises the steps of making batter and protein milk foam, mixing, filling into a mold and baking.

The traditional chiffon cake has high sugar content and can quickly rise sugar. Sucrose is completely replaced by a non-caloric sweetener, so that the sweetness is not enough, the taste is not pure, and the blood sugar rise caused by the soft powder in the sweetener cannot be changed.

Disclosure of Invention

In order to solve the problems, the invention provides a frozen hot-noodle chiffon cake blank, which tries to replace part of low-gluten flour with buckwheat flour, replace sucrose with non-caloric xylitol and adjust sweetness and taste with momordica grosvenori powder, citric acid and salt, and carries out a series of researches.

The invention discloses a frozen scalded chiffon cake blank which is prepared from the following raw materials in parts by weight:

70-80 parts of low-gluten powder, 80-90 parts of buckwheat powder, 50-70 parts of sweetening agent, 10-15 parts of lemon juice, 40-50 parts of vegetable oil, 190 parts of eggs, 210 parts of baking powder, 40-50 parts of water, 2-4 parts of salt, and proper amount of baking powder and tower powder.

In some embodiments of the invention, the sweetener comprises xylitol and momordica grosvenori powder, and the weight ratio of the xylitol to the momordica grosvenori powder is (2-5): 1, preferably (2.5-3.5): 1.

in some embodiments of the invention, the weight ratio of sweetener to lemon juice and table salt is (55-65): (11-13): (2-4).

In some embodiments of the invention, the weight ratio of the low gluten flour to the buckwheat flour is (0.8-1.5): 1, preferably (1-1.3): 1.

the second aspect of the present invention discloses the method for preparing a frozen scalded chiffon cake blank according to the first aspect, including the steps of:

s1, beating eggs, and separating egg yolk from egg white;

s2, preparing a batter from low-gluten flour, buckwheat flour, xylitol, momordica grosvenori powder, lemon juice, vegetable oil, egg yolk, water, salt and baking powder;

s3, preparing protein paste by taking egg white, xylitol, momordica grosvenori powder, lemon juice, salt and tata powder as raw materials;

s4, mixing part of the protein paste with the batter, and mixing with the rest of the protein paste;

and S5, dishing and baking.

In some embodiments of the invention, the xylitol, momordica grosvenori powder, lemon juice and salt are distributed in the batter and the protein paste in a ratio of the total weight of the weak flour, buckwheat flour, vegetable oil, egg yolk and the weight ratio of egg white.

In some embodiments of the present invention, the step of S2 includes the following steps:

s21, mixing part of water with salt, xylitol and lemon juice, and then mixing with momordica grosvenori powder;

s22, mixing the low-gluten flour with the buckwheat flour and the baking powder, adding the rest water with the temperature of 60-80 ℃ in batches, mixing until no raw flour exists, adding the mixture obtained in the S21, adding the vegetable oil and the egg yolk, and mixing.

In some embodiments of the present invention, the step of S3 includes the following steps:

s31, mixing egg white with xylitol, fructus momordicae powder, lemon juice and tara powder;

s32, beating until the foam is wet, adding salt;

and S33, beating until dry foaming.

In some embodiments of the invention, in the S4 step, the volume of protein paste is no more than 1/2 volume of protein paste, preferably 1/3 volume of protein paste.

In some embodiments of the present invention, the method further comprises the step of preparing the momordica grosvenori powder:

the mature fresh momordica grosvenori is made by sweating, baking, crushing, boiling, concentrating and drying;

in some embodiments of the invention, further comprising the step of preparing the lemon juice:

the lemon is prepared by peeling fresh lemons, removing seeds and squeezing.

The beneficial technical effects of the invention are as follows:

according to the frozen scalded chiffon cake blank, buckwheat flour replaces part of low-gluten flour, non-caloric xylitol replaces sucrose, momordica grosvenori powder, citric acid and salt are used for adjusting sweetness and taste, and researches confirm that the proper proportion of the low-gluten flour and the buckwheat flour and the proper proportion of the xylitol, the momordica grosvenori powder, the citric acid and the salt are found. The cake blank prepared by the formula and the preparation method has the advantages of strong fragrance, normal bulging, no collapse, no cracking, good elasticity, quick recovery after pressing, fine and dense tissue, uniform pore distribution, pure taste, proper sweetness, no bitter taste, softness and fineness.

Detailed Description

The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.

The experimental procedures used in the following examples are all conventional procedures unless otherwise specified. Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.

Preparing momordica grosvenori powder: the mature fresh momordica grosvenori is made by sweating, baking, crushing, boiling, concentrating and drying; and (3) spreading the fruits which are just picked up at an indoor ventilating shade place, stacking the fruits into two or three layers, turning the fruits once in 3-4 days, and naturally evaporating the water and converting the internal sugar. The indoor time is 7-10 days, 50% of the fruit surface is yellow, the water content is evaporated to remove 10-15% of the fruit weight, and the fruit weight is reduced to 25-30% of the fresh fruit through baking. Pulverizing, decocting in water, concentrating, and drying.

Preparing lemon juice: the lemon is prepared by peeling fresh lemons, removing seeds and squeezing. No water was added.

The vegetable oil is rapeseed oil in formula 2, peanut oil in formula 3 and soybean oil in the rest formulas.

The foaming powder is commercially available aluminum-free foaming powder, and the tower powder is commercially available tower powder and is added according to a recommended proportion. The actual adding amount of the baking powder is 2.5 percent (weight percentage) of the batter; the actual addition amount of the tower powder is 2.5 percent (weight percentage) of the weight of the protein paste.

Unless otherwise indicated, the examples and comparative examples employ the same treatment methods and procedures.

Example 1 recipe for frozen scalded chiffon cake embryo

TABLE 1 recipe for frozen scalded chiffon cake embryo

	Low-gluten flour	Buckwheat flour	Xylitol, its preparation method and use	Fructus momordicae powder	Lemon juice	Vegetable oil	Egg	Water (W)	Salt
										Formulation 1	70	90	45	15	12	50	210	50	4
Formulation 2	80	80	50	10	12	40	190	40	3
										Formulation 3	75	85	40	10	12	45	200	45	3
Formulation 4	70	90	40	20	13	50	210	50	4
										Formulation 5	70	90	50	10	11	50	210	50	2
Formulation 6	70	90	45	15	12	50	210	50	3
										Formulation 7	70	90	30	30	15	50	210	50	4
Formulation 8	70	90	55	5	8	50	210	50	4
										Formulation 9	70	90	45	15	8	50	210	50	4
Formulation 10	50	110	45	15	12	50	210	50	4
										Formulation 11	70	90	30	10	8	50	210	50	4

Example 2 preparation of frozen scalded chiffon cake embryo

A preparation method of a frozen scalded chiffon cake blank comprises the following steps:

the method comprises the following steps:

s1, beating eggs, and separating egg yolk from egg white;

s2, preparing a batter from low-gluten flour, buckwheat flour, xylitol, momordica grosvenori powder, lemon juice, vegetable oil, egg yolk, water, salt and baking powder;

s3, preparing protein paste by taking egg white, xylitol, momordica grosvenori powder, lemon juice, salt and tata powder as raw materials;

s4, mixing part of the protein paste with the batter, and mixing with the rest of the protein paste;

and S5, dishing and baking.

The xylitol, the momordica grosvenori powder, the lemon juice and the salt are distributed in the batter and the protein paste according to the proportion of the total weight of the low-gluten flour, the buckwheat flour, the vegetable oil and the egg yolk to the weight of the egg white.

The step of S2 includes the steps of:

s21, mixing one fifth volume of water with salt, xylitol and lemon juice, and mixing with fructus Siraitiae Grosvenorii powder;

s22, mixing the low-gluten flour with the buckwheat flour and the baking powder, adding the rest four fifths of water with the volume of 70 ℃ in batches, mixing until no raw flour exists, adding the mixture obtained in the S21, adding the vegetable oil and the egg yolk, and mixing.

The step of S3 includes the steps of:

s31, mixing egg white with xylitol, fructus momordicae powder, lemon juice and tara powder;

s32, beating until the foam is wet, adding salt;

and S33, beating until dry foaming.

In step S4, 1/3 volumes of protein paste are first mixed with batter and the remaining protein paste is then added and mixed.

And S5, filling the mixed batter and the mixed protein paste into a baking paper cup, filling six minutes of the baking paper cup, and scraping by a scraper. Baking at 200 deg.C for 25 min.

A preparation method of a frozen scalded chiffon cake blank comprises the following steps:

the method comprises the following steps:

s1, beating eggs, and separating egg yolk from egg white;

s2, preparing a batter from low-gluten flour, buckwheat flour, xylitol, momordica grosvenori powder, lemon juice, vegetable oil, egg yolk, water, salt and baking powder;

s3, preparing protein paste by taking egg white, xylitol, momordica grosvenori powder, lemon juice, salt and tata powder as raw materials;

s4, mixing the protein paste and the batter;

and S5, dishing and baking.

The xylitol, the momordica grosvenori powder, the lemon juice and the salt are distributed in the batter and the protein paste according to the proportion of the total weight of the low-gluten flour, the buckwheat flour, the vegetable oil and the egg yolk to the weight of the egg white.

S2, mixing the low-gluten flour, buckwheat flour and baking powder, adding vegetable oil and egg yolk, mixing, adding 70 deg.C water in batches, mixing until no raw flour exists, adding fructus Siraitiae Grosvenorii powder, xylitol, lemon juice and salt, and mixing.

S3, mixing egg white with xylitol, fructus momordicae powder, lemon juice, tata powder and salt; stirring until dry foaming.

In step S4, the protein paste is mixed with the batter.

And S5, filling the mixed batter and the mixed protein paste into a baking paper cup, filling six minutes of the baking paper cup, and scraping by a scraper. Baking at 200 deg.C for 25 min.

Evaluation of cake blanks in Experimental examples

Cake blanks were prepared according to the preparation method 1 of example 2 from the formulations 1 to 9 of example 1, cake blanks were prepared according to the preparation method 2 of example 2 from the formulation 1 of example 1, and the baked cake blanks were scored according to the conventional sensory evaluation method, observation, recording, and statistics. The scoring criteria are shown in Table 2 and the results are shown in Table 3.

TABLE 2 organoleptic evaluation criteria of cake blanks

TABLE 3 sensory evaluation score of cake blanks

In the same column of data, marked with different lower case letters to represent significant difference, P is less than 0.05

While the preferred embodiments and examples of the present invention have been described in detail, the present invention is not limited to the embodiments and examples, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.