阅读说明：本技术 木薯全粉蛋糕预拌粉及其制备方法、蛋糕及其制备方法 (Premixed cassava flour cake flour and preparation method thereof, cake and preparation method thereof ) 是由 周永升 吴国勇 柳富杰 韦巧艳 李大成 蔡吉祥 唐森 张鹏 陈碧 于 2020-07-24 设计创作，主要内容包括：本发明提供一种木薯全粉蛋糕预拌粉及其制备方法、蛋糕及其制备方法,属于食品制造技术领域,该木薯全粉蛋糕预拌粉,包括烘焙粉和糖基粉,按照重量份,分别包括以下原料：烘焙粉：低筋面粉85～115份、预糊化木薯全粉6～15份；糖基粉：白糖90～150份、硬脂酸甘油酯0.1～0.4份、蔗糖脂肪酸酯0.1～0.4份、焦磷酸二氢二钠0.1～0.4份、山梨糖醇0.1～0.4份、硫酸钙0.1～0.35份、酒石酸氢钾0.05～0.12份。该预拌粉以低筋面粉、预糊化木薯全粉和白糖为主要原料,可用于制作多品种的蛋糕,并且可以显著降低蛋糕的回缩率,显著增大蛋糕的比容,提高蛋糕的柔软性和口感。(The invention provides premixed cassava flour cake flour, a preparation method of the premixed cassava flour cake flour, a cake and a preparation method of the cake, and belongs to the technical field of food manufacture. Baking powder: 85-115 parts of low-gluten flour and 6-15 parts of pre-gelatinized cassava whole powder; sugar-based powder: 90-150 parts of white sugar, 0.1-0.4 part of glyceryl stearate, 0.1-0.4 part of sucrose fatty acid ester, 0.1-0.4 part of disodium dihydrogen pyrophosphate, 0.1-0.4 part of sorbitol, 0.1-0.35 part of calcium sulfate and 0.05-0.12 part of potassium hydrogen tartrate. The premixed flour takes the low-gluten flour, the pre-gelatinized cassava flour and the white sugar as main raw materials, can be used for making various cakes, can obviously reduce the retraction rate of the cakes, obviously increase the specific volume of the cakes and improve the softness and the mouthfeel of the cakes.)

1. The premixed cassava flour cake flour is characterized by comprising baking flour and sugar-based flour, and the premixed cassava flour cake flour comprises the following raw materials in parts by weight:

baking powder: 85-115 parts of low-gluten flour and 6-15 parts of pre-gelatinized cassava whole powder;

sugar-based powder: 90-150 parts of white sugar, 0.1-0.4 part of glyceryl stearate, 0.1-0.4 part of sucrose fatty acid ester, 0.1-0.4 part of disodium dihydrogen pyrophosphate, 0.1-0.4 part of sorbitol, 0.1-0.35 part of calcium sulfate and 0.05-0.12 part of potassium hydrogen tartrate.

2. The premixed flour for cassava flour cakes according to claim 1, wherein the preparation method of the pregelatinized cassava flour is as follows: cleaning fresh cassava, peeling and cutting into blocks; then soaking the fabric in a color fixative solution for 2-8 h, and cleaning for 2-3 times; and finally, cooking and pasting for 12-25 min at 95-105 ℃, drying by hot air at 65-85 ℃ until the moisture content is below 14%, crushing by a crusher, and sieving to obtain the pre-pasted cassava whole powder.

3. The premixed flour for cassava flour cakes according to claim 2, wherein the color fixative is one or more of sodium metabisulfite, sodium sulfite, ascorbic acid and citric acid, and the concentration is 0.05-0.15%.

4. The tapioca flour cake ready-mix flour of claim 1, wherein the low gluten flour has a protein content of less than or equal to 8%.

5. The method of preparing a tapioca whole cake ready-mix as claimed in any of claims 1-4, comprising the steps of:

s1, preparing baking powder

Weighing low-gluten flour, sieving with a CB42 standard sieve, adding the pre-gelatinized cassava whole powder, and uniformly stirring to obtain baking powder;

s2, preparing sugar-based powder

S21, weighing white sugar, crushing, and screening with a standard sieve No. CB 42;

s22, adding a composite emulsifier: adding the stearin and the sucrose fatty acid ester into the white sugar in the step S21, and uniformly stirring;

s23, adding a composite leavening agent: and continuously adding disodium dihydrogen pyrophosphate, sorbitol, calcium sulfate and potassium hydrogen tartrate, and uniformly stirring to obtain the sugar-based powder.

6. A cake comprising the tapioca cake ready-mix of any of claims 1-4.

7. The cake of claim 6, wherein the cake is a sponge cake or chiffon cake or pound cake, wherein the mass ratio of the sponge cake, baking powder and sugar-based powder is (150-200): (180-200); the chiffon cake comprises baking powder and sugar-based powder in a mass ratio of (100-160): (80-110); the mass ratio of the baking powder to the sugar-based powder of the pound cake is (250-300): (220-270).

8. The method of preparing a cake of claim 7, wherein said cake is a sponge cake comprising the steps of:

s1, preparing egg paste: weighing whole egg liquid, and uniformly stirring the whole egg liquid and sugar-based powder to obtain egg paste, wherein the mass ratio of the whole egg liquid to the sugar-based powder is (250-350): (150-200);

s2, preparing batter: pouring the baking powder into the egg paste, uniformly stirring, and then pouring into a cake mold;

s3, baking;

and S4, demolding.

9. The method of making a cake of claim 7, wherein said cake is a chiffon cake comprising the steps of:

s1, preparing batter: mixing vegetable oil and pure milk uniformly, adding baking powder, stirring uniformly, adding egg yolk, and stirring uniformly to obtain egg paste; the vegetable oil, the pure milk, the egg yolk and the baking powder are in a mass ratio of (50-100): (50-100): (80-120): (100-150);

s2, preparing protein paste: uniformly stirring the egg white and the sugar-based powder to obtain the protein paste, wherein the mass ratio of the egg white to the sugar-based powder is (180-220): (80-100);

s3, preparing cake paste: uniformly dividing 2-3 parts of the protein paste into the batter, and stirring uniformly to obtain cake paste; then pouring the cake paste into a mould in a free flowing mode;

s4, baking;

and S5, demolding.

10. The method of making a cake of claim 7, wherein said cake is a pound cake comprising the steps of:

s1, preparing oil sugar: whipping butter, vegetable oil and sugar-based powder until the color becomes white or light white; the mass ratio of the butter to the vegetable oil to the sugar-based powder is (50-70): (160-200): (220-260);

s2, preparing egg paste: slowly adding whole egg liquid and pure milk into the oil sugar to obtain egg paste; the mass ratio of the whole egg liquid to the pure milk to the sugar-based powder is (250-350): (80-100): (220-260);

s3, preparing cake paste: adding baking powder into the egg paste, and uniformly stirring to obtain cake paste; then pouring the cake paste into a mould in a free flowing mode;

s4, baking;

and S5, demolding.

Technical Field

The invention relates to the technical field of food preparation, and particularly relates to premixed cassava flour cake flour, a preparation method of premixed cassava flour cake flour, a cake and a preparation method of cake flour.

Background

The premixed flour for the baked food is a powder or granular product which is prepared by taking the raw and auxiliary materials of the baked food as the basis, adding or not adding food additives, and carrying out the working procedures of batching, mixing, packaging and the like. The premixed flour for cakes is mixed by adding additives such as a swelling agent, a stabilizer, an emulsifier, spice, sugar, salt and the like into flour, can be directly sold to manufacturers or baking shops, is a baking material convenient to use, and is characterized in that the nutritional value of the product is ensured, the operation is simple and the storage is easy according to personal taste change. At present, a plurality of production methods related to baking premixed flour are provided, and a plurality of patents are reported, however, the most defects of the cake premixed flour reported at present are that the variety is single, the functionality is lacked, the cake premixed flour is not suitable for special crowds, and most of the cake premixed flour is produced by using traditional raw materials.

However, the cassava which is an important starch sugar resource raw material in southern province in China is single in processed product, only cassava starch, dried cassava slices and the like are available, and the deep-processed product is lacked, so that the problem that how to convert the cassava into the deep-processed product with high added value by the modern technology is always solved for scientific and technological workers.

The existing scientific and technological workers apply the cassava flour or the cassava starch to cakes or biscuits for preliminary research, a new development direction is provided for deep processing of cassava, but the cassava flour or the cassava starch contains a large amount of cyanides, is not suitable for being directly used for making cake baking powder, does not meet the safety standard, influences the flexibility and the taste of cake finished products, and restricts the industrial production of the cake finished products.

Disclosure of Invention

The invention aims to provide premixed cassava flour cake flour and a preparation method thereof, and cake and a preparation method thereof, aiming at the problems, the premixed cassava flour cake flour and the preparation method thereof are used for making various cakes by taking low-gluten flour, pregelatinized cassava flour and white sugar as main raw materials, and can obviously reduce the shrinkage rate of the cake, obviously increase the specific volume of the cake and improve the softness and taste of the cake.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

the premixed cassava flour cake flour comprises baking powder and sugar-based powder, and comprises the following raw materials in parts by weight:

baking powder: 85-115 parts of low-gluten flour and 6-15 parts of pre-gelatinized cassava whole powder;

sugar-based powder: 90-150 parts of white sugar, 0.1-0.4 part of glyceryl stearate, 0.1-0.4 part of sucrose fatty acid ester, 0.1-0.4 part of disodium dihydrogen pyrophosphate, 0.1-0.4 part of sorbitol, 0.1-0.35 part of calcium sulfate and 0.05-0.12 part of potassium hydrogen tartrate.

Preferably, the preparation method of the pre-gelatinized cassava whole powder comprises the following steps: cleaning fresh cassava for 2-3 times, peeling, and cutting into 5cm long blocks; then soaking the fabric in a color fixative solution for 2-8 h, and cleaning for 2-3 times; and finally, cooking and gelatinizing at 95-105 ℃ for 12-25 min, drying with hot air at 65-85 ℃ until the water content is below 14%, crushing with a crusher, and sieving with a standard sieve CB42 to obtain the pre-gelatinized cassava whole powder.

Preferably, the color fixative is one or more of sodium metabisulfite, sodium sulfite, ascorbic acid and citric acid, and the concentration is 0.05-0.15%.

Preferably, the low-gluten flour has a protein content of less than or equal to 8 percent.

Also provides a preparation method of the cassava flour cake premixed flour, which comprises the following steps:

s1, preparing baking powder

Weighing the low-gluten flour, sieving the low-gluten flour by a CB42 standard sieve, adding the pre-gelatinized cassava whole flour, and uniformly stirring to obtain the baking powder.

S2, preparing sugar-based powder

S21, weighing white sugar, crushing, and screening through a standard sieve CB 42.

S22, adding a composite emulsifier: and (4) adding the stearin and the sucrose fatty acid ester into the white sugar in the step (S21), and uniformly stirring.

S23, adding a composite leavening agent: and continuously adding disodium dihydrogen pyrophosphate, sorbitol, calcium sulfate and potassium hydrogen tartrate, and uniformly stirring to obtain the sugar-based powder.

Also provides a cake, which comprises the cassava whole flour cake premixed flour.

The cake is a sponge cake or a chiffon cake or a pound cake, wherein the mass ratio of the baking powder to the sugar-based powder of the sponge cake is (150-200): (180-200); the chiffon cake comprises baking powder and sugar-based powder in a mass ratio of (100-160): (80-110); the mass ratio of the baking powder to the sugar-based powder of the pound cake is (250-300): (220-270).

The preparation method of the cake is also provided, the cake is a sponge cake and comprises the following steps:

s1, preparing egg paste: weighing whole egg liquid, and uniformly stirring the whole egg liquid and sugar-based powder to obtain egg paste, wherein the mass ratio of the whole egg liquid to the sugar-based powder is (250-350): (150-200).

S2, preparing batter: and pouring the baking powder into the egg paste, uniformly stirring, and then pouring into a cake mold.

And S3, baking.

And S4, demolding.

The cake is a chiffon cake, and the preparation method comprises the following steps:

s1, preparing batter: mixing vegetable oil and pure milk uniformly, adding baking powder, stirring uniformly, adding egg yolk, and stirring uniformly to obtain egg paste; the vegetable oil, the pure milk, the egg yolk and the baking powder are in a mass ratio of (50-100): (50-100): (80-120): (100-150).

S2, preparing protein paste: uniformly stirring the egg white and the sugar-based powder to obtain the protein paste, wherein the mass ratio of the egg white to the sugar-based powder is (180-220): (80-100).

S3, preparing cake paste: uniformly dividing 2-3 parts of the protein paste into the batter, and stirring uniformly to obtain cake paste; the cake batter was then poured into molds using a free-flowing manner.

And S4, baking.

And S5, demolding.

The cake is a pound cake, and the preparation method comprises the following steps:

s1, preparing oil sugar: whipping butter, vegetable oil and sugar-based powder until the color becomes white or light white; the mass ratio of the butter to the vegetable oil to the sugar-based powder is (50-70): (160-200): (220-260).

S2, preparing egg paste: slowly adding whole egg liquid and pure milk into the oil sugar to obtain egg paste; the mass ratio of the whole egg liquid to the pure milk to the sugar-based powder is (250-350): (80-100): (220-260).

S3, preparing cake paste: adding baking powder into the egg paste, and uniformly stirring to obtain cake paste; the cake batter was then poured into molds using a free-flowing manner.

And S4, baking.

And S5, demolding.

Due to the adoption of the technical scheme, the invention has the following beneficial effects:

1. the premixed cassava flour cake flour disclosed by the invention takes the low-gluten flour, the pregelatinized cassava flour and the white sugar as the main raw materials, can be used for making various cakes, can obviously reduce the shrinkage rate of the cake, obviously increases the specific volume of the cake, and improves the softness and the taste of the cake.

Ungelatinized tapioca flour or tapioca starch contains a large amount of cyanide and is not suitable for being directly used for making cake baking powder. The gelatinized cassava flour can not only keep the nutrient components of cassava as much as possible and provide a certain amount of dietary fiber, but also reduce the gluten property of the flour and improve the specific volume; and certain viscosity is provided after heating, so that the viscosity and elasticity of the cake are increased, and the cake is prevented from shrinking and cracking.

The compound emulsifier glyceryl stearate, the sucrose fatty acid ester and the compound leavening agent disodium dihydrogen pyrophosphate, sorbitol and calcium sulfate potassium hydrogen tartrate are added into the sugar-based powder, so that the retraction rate and specific volume of the cake can be improved, and good elasticity and viscosity quality of the cake can be guaranteed.

2. The premixed cassava flour cake flour can be used for making various cakes, the mass ratio of baking flour to sugar-based flour is adjusted, sponge cakes, chiffon cakes or pound cakes can be made, the functionality of premixed flour is improved, and the defect that the conventional premixed flour can only be used for making a single cake is overcome.

3. The cake provided by the invention is soft and elastic in texture, tasty and refreshing, moderate in sweetness, pure, soft and delicate in taste, and obviously improved in taste and internal structure.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.