Cake compound hydrophilic colloid modifier and preparation method thereof
阅读说明：本技术 一种蛋糕复配亲水性胶体改良剂及其制备方法 (Cake compound hydrophilic colloid modifier and preparation method thereof ) 是由 贾小丽 张微微 陈加展 杨松 周梦月 许文莉 于 2021-07-09 设计创作，主要内容包括：本发明涉及蛋糕用改良剂技术领域,具体是一种蛋糕复配亲水性胶体改良剂及其制备方法,包括以下成份：卡拉胶：0.1-0.3%；海藻酸钠；0.1-0.3%；山药粘液：3-15%；莼菜粘液：4-20%。本发明的有益效果具有良好的吸水特性,结合大量水分使得比容下降,使得蛋糕在烘烤时水分流失减少,达到水分含量增加的作用,蛋糕质构得到改善,海藻酸钠有利于蛋浆的乳化作用,打发时具有很好的起泡性,减小面糊的相对密度,使得蛋糕质地更加松软,品质提高,山药粘液中的甘露聚糖成分作为一种溶解于水的半纤维素,可吸水膨胀,增强饱腹感,黏蛋白成分含有果胶、植物胶及黏胶等有利于防止动脉粥样硬化,复配胶体在抗老化方面作用更明显。(The invention relates to the technical field of modifiers for cakes, in particular to a modifier for compounding a hydrophilic colloid with a cake and a preparation method thereof, wherein the modifier comprises the following components: carrageenin: 0.1 to 0.3 percent; sodium alginate; 0.1 to 0.3 percent; sticky yam liquid: 3 to 15 percent; water shield mucus: 4 to 20 percent. The invention has the beneficial effects that the water absorption characteristic is good, the specific volume is reduced by combining a large amount of water, the water loss of the cake during baking is reduced, the effect of increasing the water content is achieved, the texture of the cake is improved, the sodium alginate is beneficial to the emulsification of egg pulp, the foaming property is good during foaming, the relative density of batter is reduced, the texture of the cake is softer, the quality is improved, the mannan component in the yam mucilage is used as hemicellulose dissolved in water, the mannan component can absorb water to swell, the satiety is enhanced, the mucin component contains pectin, vegetable glue, viscose and the like, the atherosclerosis is favorably prevented, and the effect of the compound colloid on aging resistance is more obvious.)
1. A cake compound hydrophilic colloid modifier is characterized in that: comprises the following components:
carrageenin: 0.1 to 0.3 percent;
sodium alginate; 0.1 to 0.3 percent;
sticky yam liquid: 3 to 15 percent;
water shield mucus: 4 to 20 percent.
2. The cake complex hydrophilic colloid modifier according to claim 1, which is characterized in that: the production of the carrageenan comprises the following steps:
a1, washing and drying in the sun: cleaning the seaweed, and then placing the seaweed under the sun for insolation to obtain the dried seaweed;
a2, extraction: putting the treated seaweed into an extraction pot, adding 30-50 times of water, heating with steam for 40-60min, filtering, and adding an alcohol solvent into the filtered extract while stirring;
a3, centrifugal separation: putting the extract obtained in A2 into a centrifugal device, and carrying out centrifugal separation to obtain a precipitate;
a4, drying and crushing: drying the precipitate in A3 with roller, pulverizing to obtain product, and drying with roller while adding monoglyceride, diglyceride or polysorbate as roller release agent to obtain carrageenan.
3. The cake complex hydrophilic colloid modifier according to claim 1, which is characterized in that: the sodium alginate production comprises the following steps:
b1, grinding and removing impurities: putting dry or wet seaweed into a grinding device for grinding, and then washing with water to remove impurities;
b2, extraction: extracting with strong alkaline water, clarifying to obtain crude alginate solution, and precipitating with calcium chloride to obtain colored calcium alginate;
b3, decolorization and deodorization: decolorizing and deodorizing the calcium alginate obtained in B2, treating with acid, removing soluble impurities to obtain alginic acid precipitate, and reacting with sodium carbonate to obtain sodium alginate;
b4, drying, crushing and sieving: drying the sodium alginate obtained in the step B3 by using drying equipment, then crushing by using a crusher to obtain sodium alginate powder with different particle sizes, and sieving the crushed sodium alginate by using sieving equipment to obtain sodium alginate powder particles with uniform sizes.
4. A preparation method of a cake compound hydrophilic colloid modifier is characterized by comprising the following steps: the method comprises the following steps:
s1, mixing and stirring: pouring carrageenan, sodium alginate, yam mucilage and water shield mucilage into a stirrer according to a specified proportion, starting the stirrer to fully stir the carrageenan, the sodium alginate, the yam mucilage and the water shield mucilage to obtain a mixed hydrophilic colloid modifier;
s2, sampling: adding the mixed hydrophilic colloid modifier into the raw materials for preparing the cake, and then sampling a plurality of parts of the prepared cake in an all-round manner;
s3, experiment: testing the cake made of the mixed hydrophilic colloid modifier obtained by sampling, wherein the testing comprises a single-factor experiment and a response surface experiment;
s4, measurement of indexes: and (3) measuring the quality index of the cake made of the sampled mixed hydrophilic colloid modifier, wherein the measurement items of the quality index of the cake comprise the measurement of the texture index of the cake, the measurement of the aging enthalpy change of the cake and the measurement of the central water content of the cake.
5. The preparation method of the cake complex hydrophilic colloid modifier according to claim 4, which is characterized in that: the single-factor experiment comprises the steps of discussing the anti-aging effect of the addition amounts of carrageenan, sodium alginate, yam mucilage and water shield mucilage on cakes, setting a blank group as a control, measuring indexes such as texture, aging enthalpy change, moisture content and the like of each group of samples under the conditions of sealing and air storage on the first day and the fifth day, carrying out data processing by using Excel software, and analyzing the optimal addition amount of each factor.
6. The preparation method of the cake complex hydrophilic colloid modifier according to claim 4, which is characterized in that: the response surface experiment comprises the steps of carrying out a four-factor three-level response surface experiment by taking the addition amount of carrageenan (A), the addition amount of sodium alginate (B), the addition amount of yam mucus (C) and the addition amount of water shield mucus (D) as factors and taking the hardness and aging enthalpy change under the condition of sealed storage on the fifth day as response values on the basis of a single-factor experiment according to the BoxBehnken principle, carrying out data analysis by using Design-Expert 8.0.6 Trial software, and determining the optimal compounding proportion of four substances for exerting the anti-aging effect.
7. The preparation method of the cake complex hydrophilic colloid modifier according to claim 4, which is characterized in that: the determination of the cake texture index is to determine the texture characteristics of the cake by adopting a texture instrument, three cake samples are selected for each group to be used as parallel determination, the selection of the cake needs to select the samples which are evenly distributed at each baking position of a baking tray, and the determination result is averaged; the texture index is selected from hardness, chewiness and hardness, wherein hardness and chewiness values are in negative correlation with the anti-aging degree of the cake, and elasticity values are in positive correlation; after examining related documents, the hardness can also be used as the representation of the cake aging degree, and the related parameters of the texture analyzer are set as that the probe selects P/36R, the speed before measurement is 2mm/s, the speed during measurement is 4mm/s, the speed after measurement is 10mm/s, the strain is 50%, the time interval is 5s, and the trigger force is 5 g.
8. The preparation method of the cake complex hydrophilic colloid modifier according to claim 4, which is characterized in that: the method is characterized in that DSC differential scanning calorimetry is adopted during the determination of the aging enthalpy change of the cake, a thermal analysis method for measuring the relation between the power difference value input to a sample and a reference substance and the temperature is adopted under the condition of program temperature control, the method can be used for measuring the change of enthalpy related to the recrystallization of the amylopectin, three samples with the end of the texture determination are adopted for determining the samples, the central part of the cake is taken, about 15mg of the samples are accurately weighed by a thousandth balance and placed in an aluminum box, and the empty aluminum box is used as the contrast balance to determine the aging enthalpy change.
9. The preparation method of the cake complex hydrophilic colloid modifier according to claim 8, which is characterized in that: the relevant parameters of the DSC differential scanning calorimeter are set to be in a temperature setting range of 30-130 ℃, the heating rate is 10 ℃/min, and indium is selected as a calibration file.
10. The preparation method of the cake complex hydrophilic colloid modifier according to claim 4, which is characterized in that: the determination of the moisture content of the cake center is to determine the moisture content of the cake center by adopting a moisture meter, the weight of a sample measured each time is controlled between 1.3g and 1.5g, the three parallel groups of measurements are averaged, the scheme of the rapid moisture meter is selected as a standard heating mode, an automatic shutdown mode is adopted, and the temperature is set to be 105 ℃.
Technical Field
The invention relates to the technical field of modifiers for cakes, in particular to a modifier for compounding a hydrophilic colloid with a cake and a preparation method thereof.
Background
The cake is an ancient western-style pastry and is generally made by an oven, and the cake takes eggs, white sugar and wheat flour as main raw materials. Takes milk, fruit juice, milk powder, sachet, salad oil, water, shortening and baking powder as auxiliary materials. Stirring, concocting, and baking to obtain a sponge-like snack.
The cake is a pasta, usually sweet, and is typically made in a baked form. The materials of the cake mainly include flour, sweetener (usually sucrose), binder (usually egg, vegetarian can be replaced by gluten and starch), shortening (usually beef or artificial beef tallow, low-fat cake can be replaced by concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder).
Chinese patent No. CN109169764A provides a cake quality modifier, which comprises curdlan, bacterial cellulose, guar gum, locust bean gum and starch in a mass ratio of 8:3:3:2: 1; also discloses a preparation method thereof as follows: weighing locust bean gum according to the mass ratio, dissolving, adding mannose and galactase, and reacting to obtain modified locust bean gum; weighing curdlan according to the mass ratio, dispersing to obtain a curdlan dispersion solution, weighing guar gum and modified locust bean gum according to the mass ratio, adding the guar gum and the modified locust bean gum into the curdlan dispersion solution, and stirring to obtain a composite colloid; weighing bacterial cellulose and starch according to the mass ratio, carrying out ultrasonic treatment in deionized water to obtain a bacterial cellulose suspension, and adding NH & HO for reaction to obtain a modified bacterial cellulose suspension; and adding the composite colloid into the modified bacterial cellulose suspension, stirring, and spray-drying to obtain powder, thus obtaining the cake quality modifier.
The cake modifying agent in the prior art does not have good water absorption characteristic, combines a large amount of moisture to make the specific volume improve, make the cake when toasting the moisture loss relatively fast, cake texture can not be improved, be unfavorable for the emulsification of egg pulp, do not have fine foamability, the relative density of batter is relatively great, make cake texture relatively harder, the quality is relatively poor, the effect shortcoming such as being relatively unobvious in the aspect of the ageing resistance, therefore need to develop a cake complex hydrophilic colloid modifying agent and preparation method thereof urgently.
Disclosure of Invention
The invention aims to provide a cake compound hydrophilic colloid modifier and a preparation method thereof, and aims to solve the problems that the cake proposed in the background art is relatively quick in water loss during baking, the cake texture cannot be improved well, the emulsification of egg slurry is not facilitated, the cake does not have good foamability, the relative density of batter is relatively high, the cake texture is relatively hard, and the quality is relatively poor.
The technical scheme of the invention is as follows: a cake compound hydrophilic colloid modifier comprises the following components:
carrageenin: 0.1 to 0.3 percent;
sodium alginate; 0.1 to 0.3 percent;
sticky yam liquid: 3 to 15 percent;
water shield mucus: 4 to 20 percent.
Further, the carrageenan is produced by the following steps:
a1, washing and drying in the sun: cleaning the seaweed, and then placing the seaweed under the sun for insolation to obtain the dried seaweed;
a2, extraction: putting the treated seaweed into an extraction pot, adding 30-50 times of water, heating with steam for 40-60min, filtering, and adding an alcohol solvent into the filtered extract while stirring;
a3, centrifugal separation: putting the extract obtained in A2 into a centrifugal device, and carrying out centrifugal separation to obtain a precipitate;
a4, drying and crushing: drying the precipitate in A3 with roller, pulverizing to obtain product, and drying with roller while adding monoglyceride, diglyceride or polysorbate as roller release agent to obtain carrageenan.
Further, the sodium alginate production comprises the following steps:
b1, grinding and removing impurities: putting dry or wet seaweed into a grinding device for grinding, and then washing with water to remove impurities;
b2, extraction: extracting with strong alkaline water, clarifying to obtain crude alginate solution, and precipitating with calcium chloride to obtain colored calcium alginate;
b3, decolorization and deodorization: decolorizing and deodorizing the calcium alginate obtained in B2, treating with acid, removing soluble impurities to obtain alginic acid precipitate, and reacting with sodium carbonate to obtain sodium alginate;
b4, drying, crushing and sieving: drying the sodium alginate obtained in the step B3 by using drying equipment, then crushing by using a crusher to obtain sodium alginate powder with different particle sizes, and sieving the crushed sodium alginate by using sieving equipment to obtain sodium alginate powder particles with uniform sizes.
A preparation method of a cake compound hydrophilic colloid modifier comprises the following steps:
s1, mixing and stirring: pouring carrageenan, sodium alginate, yam mucilage and water shield mucilage into a stirrer according to a specified proportion, starting the stirrer to fully stir the carrageenan, the sodium alginate, the yam mucilage and the water shield mucilage to obtain a mixed hydrophilic colloid modifier;
s2, sampling: adding the mixed hydrophilic colloid modifier into the raw materials for preparing the cake, and then sampling a plurality of parts of the prepared cake in an all-round manner;
s3, experiment: testing the cake made of the mixed hydrophilic colloid modifier obtained by sampling, wherein the testing comprises a single-factor experiment and a response surface experiment;
s4, measurement of indexes: and (3) measuring the quality index of the cake made of the sampled mixed hydrophilic colloid modifier, wherein the measurement items of the quality index of the cake comprise the measurement of the texture index of the cake, the measurement of the aging enthalpy change of the cake and the measurement of the central water content of the cake.
Further, the single-factor experiment comprises the steps of discussing the anti-aging effect of the addition amounts of carrageenan, sodium alginate, yam mucilage and water shield mucilage on cakes, setting a blank group as a control, measuring indexes such as texture, aging enthalpy change, moisture content and the like of each group of samples under the conditions of sealing and air storage on the first day and the fifth day, carrying out data processing by using Excel software, and analyzing the optimal addition amount of each factor.
Further, the response surface experiment comprises the steps of carrying out a four-factor three-level response surface experiment by taking the addition amount of carrageenan (A), the addition amount of sodium alginate (B), the addition amount of yam mucus (C) and the addition amount of water shield mucus (D) as factors and hardness and aging enthalpy change under the condition of sealed storage on the fifth day as response values on the basis of a single-factor experiment according to a BoxBehnken principle, and carrying out data analysis by using Design-Expert 8.0.6 Trial software to determine the optimal compounding proportion of the four substances for exerting the anti-aging effect.
Furthermore, the determination of the cake texture index is to determine the texture characteristics of the cake by using a texture instrument, three cake samples are selected for each group to be used as parallel determination, the selection of the cake needs to select the samples which are evenly distributed at each baking position of the baking tray, and the average value of the determination result is taken. The texture index is selected from hardness, chewiness and hardness, wherein the hardness and chewiness values are in negative correlation with the anti-aging degree of the cake, and the elasticity value is in positive correlation. After examining related documents, the hardness can also be used as the representation of the cake aging degree, and the related parameters of the texture analyzer are set as that the probe selects P/36R, the speed before measurement is 2mm/s, the speed during measurement is 4mm/s, the speed after measurement is 10mm/s, the strain is 50%, the time interval is 5s, and the trigger force is 5 g.
Furthermore, DSC differential scanning calorimetry is adopted during the determination of the cake aging enthalpy change, and is a thermal analysis method for measuring the relation between the power difference value input to a sample and a reference substance and the temperature under the condition of program temperature control, the DSC differential scanning calorimetry can be used for measuring the change of the enthalpy related to the recrystallization of the amylopectin, three samples with the end of the texture determination are adopted for determining the samples, the central part of the cake is taken, about 15mg of the samples are accurately weighed by a thousandth balance and placed in an aluminum box, and the aging enthalpy change is determined by taking the empty aluminum box as the contrast balance.
Furthermore, the related parameters of the DSC differential scanning calorimeter are set to be in a temperature setting range of 30-130 ℃, the temperature rise rate is 10 ℃/min, and indium is selected as a calibration file.
Further, the moisture content of the cake center is measured by a moisture meter, the weight of each measured sample is controlled to be 1.3g-1.5g, the three parallel groups of measurement are averaged, the scheme of the rapid moisture meter is selected to be a standard heating mode, an automatic shutdown mode and the temperature is set to be 105 ℃.
The invention provides a cake compound hydrophilic colloid modifier and a preparation method thereof through improvement, and compared with the prior art, the cake compound hydrophilic colloid modifier has the following improvement and advantages:
(1) the carrageenan adopted by the invention has good water absorption property as hydrophilic colloid, the specific volume is reduced by combining a large amount of water, the water loss of the cake is reduced during baking, the effect of increasing the water content is achieved, and the carrageenan, protein in flour and starch generate a crosslinking reaction to enhance the water retention of the batter, so that the texture of the cake is improved.
(2) The sodium alginate adopted by the invention is beneficial to the emulsification of egg slurry, has good foamability when being whipped, reduces the relative density of batter, makes the cake softer, improves the quality, has a trend of increasing the moisture content and elasticity after being added with the sodium alginate, reduces the chewiness, combines the determination results of various indexes, has the optimal addition of 0.25 percent of the sodium alginate, and is more suitable for the storage under the condition of sealing and sealing.
(3) The yam mucilage adopted by the invention is used as a natural colloidal substance, the natural yam mucilage has a good health-care effect, a mannan component in the yam mucilage is used as hemicellulose dissolved in water, the water swelling can be absorbed, the satiety is enhanced, and a mucin component contains pectin, vegetable gum, viscose and the like, so that the atherosclerosis can be prevented.
(4) The water shield mucus adopted by the invention adopts colloid rich in pure natural water shield mucus, so that the water shield mucus has edible and medicinal values, wherein polypentaose has a better heat-clearing and detoxifying effect, acidic heteropolysaccharide can enhance immunity, and polysaccharide has certain blood-nourishing and anticancer effects, so that the cake product has good sensory experience.
(5) According to the invention, the addition amount of carrageenan is 0.2%, the sodium alginate is 0.25%, the Chinese yam mucilage is 12.27%, the water shield mucilage is 16.23%, the corresponding hardness index is 1515.15g, through a verification experiment, the hardness of the formula is 1549.23g, the aging enthalpy is 280.72J/g, the hardness values of the cake added with the single colloid substance and the cake added with the compound colloid substance on the first day and the fifth day are compared, the result shows that the hardness value of the compound colloid formula is smaller, and the effect of the compound colloid on aging resistance is more obvious.
Drawings
The invention is further explained below with reference to the figures and examples:
FIG. 1 is a flow chart of the complex hydrocolloid modifying agent of the present invention;
FIG. 2 is a flow chart of the carrageenan preparation process of the present invention;
FIG. 3 is a flow chart of the sodium alginate preparation of the present invention;
FIG. 4 is a graph showing the effect of carrageenan of the present invention on chiffon cake quality;
FIG. 5 is a graph showing the effect of carrageenan of the present invention on chiffon cake quality;
FIG. 6 is a third graph showing the effect of carrageenan of the present invention on chiffon cake quality;
FIG. 7 is a fourth graph showing the effect of carrageenan of the present invention on chiffon cake quality;
FIG. 8 is a graph of the effect of carrageenan of the present invention on chiffon cake quality;
FIG. 9 is a graph I showing the effect of sodium alginate on chiffon cake quality;
FIG. 10 is a graph II showing the effect of sodium alginate on chiffon cake quality;
FIG. 11 is a graph III of the effect of sodium alginate on chiffon cake quality according to the present invention;
FIG. 12 is a graph IV of the effect of sodium alginate on chiffon cake quality;
FIG. 13 is a graph showing the effect of sodium alginate on chiffon cake quality;
FIG. 14 is a graph showing the effect of different amounts of yam mucilage on chiffon cake quality of the present invention;
FIG. 15 is a graph showing the effect of different amounts of yam mucilage on chiffon cake quality according to the present invention;
FIG. 16 is a graph of the effect of different amounts of yam mucilage on chiffon cake quality according to the present invention;
FIG. 17 is a fourth graph showing the effect of different amounts of yam mucilage on chiffon cake quality in accordance with the present invention;
FIG. 18 is a graph of the effect of different amounts of yam mucilage on chiffon cake quality according to the present invention;
FIG. 19 is a graph I showing the effect of varying amounts of water shield mucilage of the present invention on chiffon cake quality;
FIG. 20 is a graph II showing the effect of varying amounts of water shield mucilage of the present invention on chiffon cake quality;
FIG. 21 is a third graph showing the effect of varying amounts of water shield mucilage of the present invention on chiffon cake quality;
FIG. 22 is a graph IV showing the effect of varying amounts of water shield mucilage of the present invention on chiffon cake quality;
FIG. 23 is a graph showing the effect of varying amounts of water shield mucilage of the present invention on chiffon cake quality;
FIG. 24 is a graph of the effect of compounded hydrocolloid of the present invention on hardness with single colloid addition;
FIG. 25 is a table diagram one of the present invention;
FIG. 26 is a table diagram two of the present invention;
FIG. 27 is a table diagram three of the present invention;
FIG. 28 is a table four of the present invention.
Detailed Description
The present invention will be described in detail with reference to fig. 1 to 28, and the technical solutions in the embodiments of the present invention will be clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
A cake compound hydrophilic colloid modifier comprises the following components:
carrageenin: 0.17 percent;
sodium alginate; 0.22 percent;
sticky yam liquid: 10.5 percent;
water shield mucus: 14 percent.
Further, the production of carrageenan comprises the following steps:
a1, washing and drying in the sun: cleaning the seaweed, and then placing the seaweed under the sun for insolation to obtain the dried seaweed;
a2, extraction: putting the treated seaweed into an extraction pot, adding 30-50 times of water, heating with steam for 40-60min, filtering, and adding an alcohol solvent into the filtered extract while stirring;
a3, centrifugal separation: putting the extract obtained in A2 into a centrifugal device, and carrying out centrifugal separation to obtain a precipitate;
a4, drying and crushing: drying the precipitate in A3 with roller, pulverizing to obtain product, and drying with roller while adding monoglyceride, diglyceride or polysorbate as roller release agent to obtain carrageenan.
Further, the sodium alginate production comprises the following steps:
b1, grinding and removing impurities: putting dry or wet seaweed into a grinding device for grinding, and then washing with water to remove impurities;
b2, extraction: extracting with strong alkaline water, clarifying to obtain crude alginate solution, and precipitating with calcium chloride to obtain colored calcium alginate;
b3, decolorization and deodorization: decolorizing and deodorizing the calcium alginate obtained in B2, treating with acid, removing soluble impurities to obtain alginic acid precipitate, and reacting with sodium carbonate to obtain sodium alginate;
b4, drying, crushing and sieving: drying the sodium alginate obtained in the step B3 by using drying equipment, then crushing by using a crusher to obtain sodium alginate powder with different particle sizes, and sieving the crushed sodium alginate by using sieving equipment to obtain sodium alginate powder particles with uniform sizes.
A preparation method of a cake compound hydrophilic colloid modifier comprises the following steps:
s1, mixing and stirring: pouring carrageenan, sodium alginate, yam mucilage and water shield mucilage into a stirrer according to a specified proportion, starting the stirrer to fully stir the carrageenan, the sodium alginate, the yam mucilage and the water shield mucilage to obtain a mixed hydrophilic colloid modifier;
s2, sampling: adding the mixed hydrophilic colloid modifier into the raw materials for preparing the cake, and then sampling a plurality of parts of the prepared cake in an all-round manner;
s3, experiment: testing the cake made of the mixed hydrophilic colloid modifier obtained by sampling, wherein the testing comprises a single-factor experiment and a response surface experiment;
s4, measurement of indexes: and (3) measuring the quality index of the cake made of the sampled mixed hydrophilic colloid modifier, wherein the measurement items of the quality index of the cake comprise the measurement of the texture index of the cake, the measurement of the aging enthalpy change of the cake and the measurement of the central water content of the cake.
Example two
A cake compound hydrophilic colloid modifier comprises the following components:
carrageenin: 0.20 percent;
sodium alginate; 0.25 percent;
sticky yam liquid: 12.0 percent;
water shield mucus: 16 percent.
Further, the production of carrageenan comprises the following steps:
a1, washing and drying in the sun: cleaning the seaweed, and then placing the seaweed under the sun for insolation to obtain the dried seaweed;
a2, extraction: putting the treated seaweed into an extraction pot, adding 30-50 times of water, heating with steam for 40-60min, filtering, and adding an alcohol solvent into the filtered extract while stirring;
a3, centrifugal separation: putting the extract obtained in A2 into a centrifugal device, and carrying out centrifugal separation to obtain a precipitate;
a4, drying and crushing: drying the precipitate in A3 with roller, pulverizing to obtain product, and drying with roller while adding monoglyceride, diglyceride or polysorbate as roller release agent to obtain carrageenan.
Further, the sodium alginate production comprises the following steps:
b1, grinding and removing impurities: putting dry or wet seaweed into a grinding device for grinding, and then washing with water to remove impurities;
b2, extraction: extracting with strong alkaline water, clarifying to obtain crude alginate solution, and precipitating with calcium chloride to obtain colored calcium alginate;
b3, decolorization and deodorization: decolorizing and deodorizing the calcium alginate obtained in B2, treating with acid, removing soluble impurities to obtain alginic acid precipitate, and reacting with sodium carbonate to obtain sodium alginate;
b4, drying, crushing and sieving: drying the sodium alginate obtained in the step B3 by using drying equipment, then crushing by using a crusher to obtain sodium alginate powder with different particle sizes, and sieving the crushed sodium alginate by using sieving equipment to obtain sodium alginate powder particles with uniform sizes.
A preparation method of a cake compound hydrophilic colloid modifier comprises the following steps:
s1, mixing and stirring: pouring carrageenan, sodium alginate, yam mucilage and water shield mucilage into a stirrer according to a specified proportion, starting the stirrer to fully stir the carrageenan, the sodium alginate, the yam mucilage and the water shield mucilage to obtain a mixed hydrophilic colloid modifier;
s2, sampling: adding the mixed hydrophilic colloid modifier into the raw materials for preparing the cake, and then sampling a plurality of parts of the prepared cake in an all-round manner;
s3, experiment: testing the cake made of the mixed hydrophilic colloid modifier obtained by sampling, wherein the testing comprises a single-factor experiment and a response surface experiment;
s4, measurement of indexes: and (3) measuring the quality index of the cake made of the sampled mixed hydrophilic colloid modifier, wherein the measurement items of the quality index of the cake comprise the measurement of the texture index of the cake, the measurement of the aging enthalpy change of the cake and the measurement of the central water content of the cake.
EXAMPLE III
A cake compound hydrophilic colloid modifier comprises the following components:
carrageenin: 0.23 percent;
sodium alginate; 0.28 percent;
sticky yam liquid: 13.5 percent;
water shield mucus: 18 percent.
Further, the production of carrageenan comprises the following steps:
a1, washing and drying in the sun: cleaning the seaweed, and then placing the seaweed under the sun for insolation to obtain the dried seaweed;
a2, extraction: putting the treated seaweed into an extraction pot, adding 30-50 times of water, heating with steam for 40-60min, filtering, and adding an alcohol solvent into the filtered extract while stirring;
a3, centrifugal separation: putting the extract obtained in A2 into a centrifugal device, and carrying out centrifugal separation to obtain a precipitate;
a4, drying and crushing: drying the precipitate in A3 with roller, pulverizing to obtain product, and drying with roller while adding monoglyceride, diglyceride or polysorbate as roller release agent to obtain carrageenan.
Further, the sodium alginate production comprises the following steps:
b1, grinding and removing impurities: putting dry or wet seaweed into a grinding device for grinding, and then washing with water to remove impurities;
b2, extraction: extracting with strong alkaline water, clarifying to obtain crude alginate solution, and precipitating with calcium chloride to obtain colored calcium alginate;
b3, decolorization and deodorization: decolorizing and deodorizing the calcium alginate obtained in B2, treating with acid, removing soluble impurities to obtain alginic acid precipitate, and reacting with sodium carbonate to obtain sodium alginate;
b4, drying, crushing and sieving: drying the sodium alginate obtained in the step B3 by using drying equipment, then crushing by using a crusher to obtain sodium alginate powder with different particle sizes, and sieving the crushed sodium alginate by using sieving equipment to obtain sodium alginate powder particles with uniform sizes.
A preparation method of a cake compound hydrophilic colloid modifier comprises the following steps:
s1, mixing and stirring: pouring carrageenan, sodium alginate, yam mucilage and water shield mucilage into a stirrer according to a specified proportion, starting the stirrer to fully stir the carrageenan, the sodium alginate, the yam mucilage and the water shield mucilage to obtain a mixed hydrophilic colloid modifier;
s2, sampling: adding the mixed hydrophilic colloid modifier into the raw materials for preparing the cake, and then sampling a plurality of parts of the prepared cake in an all-round manner;
s3, experiment: testing the cake made of the mixed hydrophilic colloid modifier obtained by sampling, wherein the testing comprises a single-factor experiment and a response surface experiment;
s4, measurement of indexes: and (3) measuring the quality index of the cake made of the sampled mixed hydrophilic colloid modifier, wherein the measurement items of the quality index of the cake comprise the measurement of the texture index of the cake, the measurement of the aging enthalpy change of the cake and the measurement of the central water content of the cake.
1. Single factor experiments in the experiments:
the anti-aging effect of the carrageenan, sodium alginate, yam mucilage and water shield mucilage on chiffon cakes is discussed (table 1). And setting a blank group as a control, and measuring indexes such as texture, aging enthalpy change, moisture content and the like of each group of samples under the conditions of sealing and air storage on the first day and the fifth day. And (4) carrying out data processing by using Excel software, and analyzing the optimal addition amount of each factor.
The single factor experimental design table is shown in fig. 25.
1-1. Effect of carrageenan on chiffon cake quality, see FIGS. 4-8.
The effect of different amounts of carrageenan on chiffon cake quality, see fig. 4-8, it was found in experiments that chiffon cake moisture content, texture and enthalpy change of aging all improved significantly with increasing carrageenan content. The reason for this is probably that carrageenan as a hydrophilic colloid has good water absorption characteristics, and the specific volume is reduced by combining a large amount of water, so that the water loss of the chiffon cake during baking is reduced, and the effect of increasing the water content is achieved; the carrageenan and protein and starch in the flour are subjected to a cross-linking reaction to enhance the water-retaining property of the batter, so that the texture of the chiffon cake is improved; the gelatinization characteristic curve of the chiffon cake measured by the enthalpy change of aging can reflect the change trend of starch aging, and the value of the gelatinization characteristic curve is in an inverse relation with the quality of the chiffon cake.
According to the figures 4-8, the optimal addition amount of carrageenan is 0.2%, the chiffon cake quality is better under the addition amount, and the moisture, texture and aging enthalpy change in the sealed storage and air placement state at the fifth day shows that after the hydrophilic colloid is added, the storage of the chiffon cake under the sealed condition is more beneficial to prolonging the shelf life of the product, and the anti-aging effect is more obvious.
1-2. the effect of sodium alginate on chiffon cake quality, see fig. 9-13.
According to the fig. 9-13, along with the increase of the addition amount of sodium alginate, the hardness and aging enthalpy change of the chiffon cake are obviously reduced, and the reason may be that sodium alginate is beneficial to the emulsification of egg pulp, has good foamability when being beaten, reduces the relative density of batter, makes the chiffon cake softer, and improves the quality. The water content and the elasticity tend to increase after the sodium alginate is added, the chewiness tends to decrease, the optimal addition amount of the sodium alginate is 0.25 percent according to the measurement result of each index, and the storage condition is more suitable for sealing and storing.
1-3. influence of Yam mucilage on chiffon cake quality
14-18, the moisture content is in an increasing state with the increase of the addition amount of yam mucilage, probably because the mucilage itself has fluidity, wherein the moisture content change trend is the best when the addition amount of yam mucilage is 12%; the change of the aging enthalpy change is unstable, but the aging effect is realized relative to a control group, and the difference between the corresponding aging enthalpy change values of 6% of the yam mucilage and 12% of the yam mucilage is not obvious; the influence of the texture index is obvious, particularly the elasticity, and probably the relative density of the yolk paste is reduced due to the self-adhesive property of the yam mucilage. In addition, the yam mucilage is used as a natural colloidal substance and has good health care effect. Mannan in the yam mucilage is used as hemicellulose dissolved in water, so that the yam mucilage can absorb water to swell and enhance satiety; the mucin component contains pectin, vegetable gum and viscose, and is useful for preventing atherosclerosis. The optimal addition amount of the yam mucilage obtained by comprehensive analysis is 12%.
The effect of different amounts of yam mucilage on chiffon cake quality is shown in fig. 14-18.
1-4. Effect of Brasenia schreberi mucilage on chiffon cake quality
As shown in fig. 19-23, the addition of the water shield mucus significantly slowed the water loss of chiffon cake and made the texture softer and more elastic. Probably due to the influence of the mucilage texture of the water shield, the texture of the chiffon cake is softer. The water shield mucus is rich in colloid with edible and medicinal value, wherein the polypentaose has better heat-clearing and detoxifying effects; acidic heteropolysaccharide can enhance immunity; the polysaccharide has certain blood nourishing and anticancer effects, and the product has good sensory experience.
The water content and the elasticity are in a rising trend along with the increase of the addition amount of the water shield mucus, the aging enthalpy change is in a rising trend after being reduced along with the increase of the addition amount, the hardness and the chewiness are obviously changed, the effect is most obvious when the addition amount of the water shield mucus is 16 percent, and the analysis result shows that the optimal addition amount of the water shield mucus is 16 percent, and the addition amount is the optimal choice for improving the product quality and saving the raw material cost.
The effect of different amounts of water shield mucus on chiffon cake quality is shown in fig. 19-23.
In summary, the optimal addition amount of the four colloids is 0.2% of carrageenan, 0.25% of sodium alginate, 12% of yam mucilage and 16% of water shield mucilage. The result shows that the sealed storage state is more beneficial to the anti-aging of chiffon cakes, the shelf life of products is prolonged, and the quality of the products is improved.
2. Response surface experiment
2-1. response surface test results
The hardness and the aged enthalpy change of 29 chiffon cakes in the sealed storage state on the fifth day were measured, and the results are shown in fig. 26.
The effect of the compounded hydrophilic colloid on the quality of chiffon cake is shown in fig. 26.
2-2. determination of response value
2-2-1 hardness is taken as a response value, and a quadratic regression model of four substances to the hardness of the chiffon cake is analyzed by software as follows:
q =1532.05-31.27A-13.12B-123.79C-94.66D-35.16AB +53.75AC +46.50AD +104.96BC +97.15BD +162.08CD +303.62A2+265.30B2+294.15C2+290.96D 2. The regression model is subjected to variance analysis (see table 2-2-1), and the F test shows that the model is extremely obvious, and the determination coefficient R2=0.9761 shows that the model is good in fitting degree with the experimental result and high in reliability.
The analysis of variance table of the response surface regression model is shown in FIG. 27.
2-2-2. analyzing a quadratic regression model of four substances to the hardness of the chiffon cake by using the aging enthalpy change as a response value through software, wherein the quadratic regression model comprises the following steps:
y =298.04-28.22A-36.04B-80.00C-34.92D +67.94AB +48.77AC +18.92AD +0.36BC +20.95BD +14.44CD +89.43A2+124.13B2+114.29C2+67.88D 2. The regression model is subjected to variance analysis (see table 2-2-2), and the F test shows that the model is extremely obvious, and the determination coefficient R2=0.9261 shows that the model is good in fitting degree with the experimental result and high in reliability.
The analysis of variance table of the response surface regression model is shown in FIG. 28.
In conclusion, the relation coefficient taking the hardness as the response value is larger than the relation coefficient taking the aging enthalpy change as the response value, so that the hardness is selected as the response value, the fitting degree is better, and the reliability is higher. The four substances have the influence on the quality of chiffon cakes, namely yam mucilage = brasenia schreberi mucilage > carrageenan > sodium alginate, and the addition amounts of the yam mucilage and the brasenia schreberi mucilage are both very obvious (p < 0.01).
The hardness of the formulated hydrocolloid was compared to that of the individual hydrocolloids, see figure 24.
As shown in fig. 24, the hardness of the chiffon cake with the compounded hydrophilic colloid modifier in the formula after being stored in a sealed manner for five days is significantly reduced compared with the hardness of the chiffon cake with a single additive, which indicates that the compounded modifier has the effect of improving the quality of the chiffon cake and has practical production and application significance.
The effect of compounding hydrophilic colloid with the addition of single colloid on hardness is shown in figure 24.
Through single factor experiment, it is found that adding carrageenan, sodium alginate, yam mucus and water shield mucus in the cake paste slows down the water loss of chiffon cake, and the texture is softer and more elastic, and the ageing rate slows down compared with the chiffon cake that is not added with colloidal additive and makes. In consideration of improvement of cake quality and production cost, the optimal addition amount of the four additives is 0.2% of carrageenan, 0.25% of sodium alginate, 12% of yam mucilage and 16% of water shield mucilage. If the addition amount is continuously increased, the quality is reduced or the cost is increased, but compared with a control group, each index is improved to a certain extent, which shows that the four substances have effects on the anti-aging and shelf life extension of the chiffon cake, and the hardness values of the chiffon cake added with the single colloid substance and the chiffon cake added with the compound colloid substance on the first day and the fifth day are compared, and the result shows that the hardness value under the formula of the compound colloid is smaller, which shows that the compound colloid has more obvious effect on the anti-aging aspect.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.