CN103371202A - Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour - Google Patents
Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour Download PDFInfo
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Abstract
The invention relates to pre-mixed flour for vegetarian cakes. The pre-mixed flour comprises whey protein, alpha-glycerin monostearate, polyglycerol fatty acid ester, polysorbate 80, flour, starch, sugar, milk powder, aluminum-free double-effect baking powder, salt and food gum, wherein the pre-mixed flour comprises, by weight, 5.0-15.0% of the whey protein, 0.1-8.0% of the alpha-glycerin monostearate, 0.1-3.5% of the polyglycerol fatty acid ester and 0.1-2.0% of the polysorbate 80. According to the pre-mixed flour, eggs are not required to be used for preparing the pre-mixed flour for the cakes, and meanwhile, only water and vegetable oil are required to be added into the pre-mixed flour to be fermented quickly in one step. The fermentation performance is good, the operation is simple, the cakes taste soft and dense, and different flavors can be changed according to personal preferences.
Description
Technical field
The present invention relates to a kind of vegetarian diet cake premixed powder, its using method and by its sponge cake prod that makes.
Background technology
Egg is the unique indispensable stock of cake, it contains suitable rich in protein, these protein can trap a large amount of air and form foam-like in whipping process, form complicated network structure with the gluten of flour, thereby consist of the elementary organization of cake, simultaneously protein receptor thermocoagulation makes the institutional framework of cake stable.The cake that does not add egg then needs to look for material with same the dismissing property of tool of egg and gelation to replace it, has and plain cake similarly tissue and mouthfeel, and convenient and simple for operation.
Begun to promote " Healthy Weight Pyramid " in a lot of western countries: undermost is grain, up is that vegetables, fruit, egg, milk, fish, cat head are meat.They think take vegetarian diet as main meals are direct absorptions, be only be beneficial to most healthy.
Have 200 Duo Jia vegetarian restaurant businesses fiery in Hong Kong, the member of Toronto vegetarian diet association doubles many over 5 years.In the U.S. 2,000 ten thousand who eating vegetarian are arranged.Vegetarian diet chain store enjoys favor in Germany.Have " Lei Fumo is a tender " vegetarian diet interlocking gear that 2500 chain stores are arranged in the whole nation, vegetarian diet is only sold in this shop, and all have brisk business every day.Present " new vegetarian " except the elderly, also has large quantities of young men.In European and American developed countries and area, Hong Kong, Macao, Taiwan, the ratio of being a vegetarian is very high.Because as everybody knows, the side effect of vegetarian diet is significantly less than animal food, can reduce disease.According to opinion poll, vegetarianism becomes the diet prevailing custom of fast growth in Britain, more it is encouraging, vegetable food is 11,000,000,000 pounds in the annual gross sales amount of Britain, age 13 in the thirty or forty common people in year, it is the vegetarian that ten Percent one is arranged, and by growth rate is to two O, three O a few days ago, the Englishman will all become the vegetarian.
In order to satisfy this part people requirement of suiting one's taste, need a kind of cake that does not contain egg of exploitation, have the characteristics of low fat low cholesterol, it is edible to be fit to people responsive to egg or the food element.
Summary of the invention
A kind of vegetarian diet cake premixed powder that does not contain egg is developed in the requirement that the present invention suits one's taste in order to satisfy the vegetarian.This premixed powder only need add entry, disposable the dismissing fast of vegetable oil gets final product.Dismissing property is good, simple to operate, and mouthfeel is careful, taste that can be different according to individual's hobby conversion.Concrete, the present invention utilizes the instead raw material of egg of lactalbumin, with three kinds of foaming agent glycerin monostearates, polyglyceryl fatty acid ester, Tween 80, cooperate with lactalbumin, make protein in whipping process, can form a large amount of foams, form the network structure of complexity with the gluten of flour, thereby consist of the elementary organization of cake, simultaneously protein receptor thermocoagulation makes the institutional framework of cake stable.
A kind of vegetarian diet cake premixed powder provided by the invention comprises following component: lactalbumin, and α type-glycerin monostearate, polyglyceryl fatty acid ester, Tween 80, flour, starch, sugar, milk powder is without aluminium economic benefits and social benefits baking powder, salt, edible colloid; Wherein, by weight percentage, lactalbumin 5.0-15.0%, α type-glycerin monostearate content 0.1-8.0%, polyglyceryl fatty acid ester content 0.1-3.5%, Tween 80 content 0.1-2.0%.Preferably, lactalbumin 5.0-10.0%, α type-glycerin monostearate 0.2-5.0%, polyglyceryl fatty acid ester 0.3-1.8%, Tween 80 0.1-1.0%.
Preferably, by weight percentage, content of starch 1.0-10.0%, milk powder content 2.0-8.0% is without aluminium economic benefits and social benefits baking powder content 0.5-3.0%, salt content 0.3～0.4%, edible colloid content 0.1-0.3%.Preferably, content of starch 2.0-5.0%, milk powder content 3.0-4.0% is without aluminium economic benefits and social benefits baking powder content 1.0-3.0%, salt content 0.3～0.35%, edible colloid content 0.1-0.2%.
Preferably, by weight percentage, this vegetarian diet cake premixed powder also comprises one or more of following component: converted starch 1.0-4.0%, whey powder 1.0-10.0%.Preferably, converted starch 1.0-2.0%, whey powder 5.0-10.0%
Preferably, by weight percentage, this vegetarian diet cake premixed powder further comprises one or more of following component: beta carotene 0.2-0.5%, citric acid 0.1-0.2%, milk powder essence 0.1-0.3%.Preferably, beta carotene 0.2-0.3%, citric acid 0.1%, milk powder essence 0.1-0.2%.
Preferably, by weight percentage, the content of the following composition of this vegetarian diet cake premixed powder is: lactalbumin 10.0%, α type-glycerin monostearate 2.5%, polyglyceryl fatty acid ester 1.5%, Tween 80 0.3%, starch 2.0%, milk powder 3.5% is without aluminium economic benefits and social benefits baking powder 1.5%, salt content 0.3%, edible colloid 0.2%, converted starch 1.0%, whey powder 5.0%, beta carotene 0.2%, citric acid 0.1%, milk powder essence 0.2%.
Preferably, described converted starch is a kind of or its mixture in hydroxypropyl PASELLI EASYGEL starch or the Ultra Tex 2 starch, preferred pre-pasty state, preferred Ultra Tex 2 starch.
Preferably, described edible colloid is preferably a kind of or its mixture in xanthans, sodium alginate or the guar gum, the mixture of preferred xanthans and guar gum, part by weight 1: 1.
The invention still further relates to the using method of vegetarian diet premixed powder: vegetarian diet cake premixed powder, water, vegetable oil are mixed at a slow speed, dismiss fast, cake is stuck with paste to pour in the Cake mould toast, can obtain the vegetarian diet cake.The ratio of vegetarian diet cake premixed powder and water is 1: 0.35～1: 0.65, most preferably 1: 0.6; The amount of vegetable oil gets final product in right amount, is generally 15%.
Preferably, first with described vegetarian diet cake premixed powder by screening, get again particle diameter to be in≤premixed powder of 0.336mm mixes with water, vegetable oil, guarantees that it is preferably powdery solid of free-running property.The CQ20 number sieve (the wide 0.336mm in hole) of available standard GB/T 5507 regulations sieves.
The invention still further relates to the sponge cake prod that is made by vegetarian diet cake premixed powder.
The cake that the present invention makes does not contain egg, has the characteristics of low fat low cholesterol, and all raw materials are disposable dismisses fast, and finished product has and plain cake similarly tissue and mouthfeel, and convenient and simple for operation, can satisfy responsive to egg or eats plain people's requirement.
The specific embodiment
Be described in detail with following example as follows, yet, one skilled in the art will appreciate that protection scope of the present invention should not be confined to this.
One embodiment of the present invention comprises following component, lactalbumin, and α type-glycerin monostearate, polyglyceryl fatty acid ester, Tween 80, flour, starch, sugar, milk powder is without aluminium economic benefits and social benefits baking powder, salt, edible colloid.
Wherein, the instead raw material use of egg of lactalbumin.
Foaming agent comprises α type-glycerin monostearate, polyglyceryl fatty acid ester, Tween 80, these three kinds of foaming agents are with 0.1～8.0: 0.1～3.5: 0.1～2.0 ratio is combined together, and foaming agent cooperates with lactalbumin, make protein in whipping process, can form a large amount of foams, form complicated network structure with the gluten of flour, thereby consist of the elementary organization of cake, simultaneously protein receptor thermocoagulation, make the institutional framework of cake stable, reach optimized effect.Because α type-glycerin monostearate and Tween 80 are liquid, preferably utilize the instrument spraying to inject powdered substance and mix.
Generally by acid leavening agent calcium monohydrogen phosphate, potassium hydrogen tartrate and composite the forming such as alkaline leavening agent sodium acid carbonate, ammonium hydrogencarbonate, saleratus, precipitated calcium carbonate and starch, it act as and makes sponge cake prod reach expansion and soft effect without aluminium economic benefits and social benefits baking powder.The present invention uses all can being effective without aluminium economic benefits and social benefits baking powder of buying on any market.
The preferred weak strength flour of flour.Weak strength flour refers to the flour of protein content 6.5-9.5%, and the dessert that be fit to make a cake, biscuit, Egg Tarts etc. are loose, crisp, does not have toughness is made bulk outward appearance, the moderate cake of specific volume easily.The wheat dry cake mix of selling on the market namely belongs to weak strength flour usually, can be used for the present invention.For content and the not specially provided for of flour, usually about 30～50%, all can.
The effect of edible colloid is to keep cake moisture, and protected protein matter strengthens stability, a kind of or its combination in preferred xanthans, sodium alginate or the guar gum, the mixture of preferred xanthans and guar gum, part by weight 1: 1.
Starch, milk powder etc., effect are the nutritive values that increases cake, preferred cornstarch.In addition, cornstarch promotes the effect of the low muscle of flour in addition.Another effect of milk powder is the local flavor of regulating cake.
Sugar and salt use as flavor enhancement, sugared preferably sucrose, because the general taste of cake is sent out sweet, the use amount of usually sugar all can 20～40%.
Another embodiment of the invention, further optional one or more of following component of comprising: converted starch, whey powder.
Converted starch, be used for the long cake in the court of a feudal ruler freshness date, flexibility, improve mouthfeel and quality, prevent that the dehydration hardening of bread and cake from playing paste, the cake chewiness that is made into is good.Wherein preferred described converted starch is a kind of or its mixture in hydroxypropyl PASELLI EASYGEL starch or the Ultra Tex 2 starch, the Ultra Tex 2 starch of preferred pre-pasty state.
The effect of whey powder mainly is the flexibility that increases cake, in addition, also provides cake certain nutrition.
Another embodiment of the invention also can comprise one or more of following component: beta carotene, citric acid, milk powder essence.
Beta carotene plays the effect of adjustable colors as a kind of food coloring.
Citric acid, milk powder essence etc. use as flavor enhancement.These flavor enhancements can be adjusted according to individual taste.
The source of following examples instrument and equipment is as shown in table 1 below:
| The instrument and equipment title | Producer or source | Model |
| Circle is tested dressing sieve (standard) | Jinan Sheng Tai Instr Ltd. | CQ20 number |
The raw materials used source of following examples is as shown in table 2 below:
Embodiment (preparation test and performance evaluation experiment):
Embodiment 1
Vegetarian diet cake premixed powder 100g by the prescription of form 3 respective column mixes adds 40g water, the 15g vegetable oil is disposable dismisses fast, and the 200g batter is poured in the Cake mould, toasts 25 minutes.Wherein converted starch is the hydroxypropyl PASELLI EASYGEL, and edible colloid is sodium alginate.
Embodiment 2
By the vegetarian diet cake premixed powder that the prescription of form 3 respective column mixes, CQ20 number sieve by standard GB/T 5507 regulations adds 60g water, the 15g vegetable oil is disposable dismisses fast, and the 200g batter is poured in the Cake mould, toasts 25 minutes.Wherein converted starch is Ultra Tex 2, and edible colloid is the mixture that xanthans and guar gum respectively account for half.
Embodiment 3
By the vegetarian diet cake premixed powder that the prescription of form 3 respective column mixes, CQ20 number sieve by standard GB/T 5507 regulations adds 50g water, the 15g vegetable oil is disposable dismisses fast, and the 200g batter is poured in the Cake mould, toasts 25 minutes.Wherein converted starch is the hydroxypropyl PASELLI EASYGEL, and edible colloid is xanthans.
Embodiment 4～16
Except prescription was shown in form 3 respective column, other steps were identical with embodiment 2.
Reference examples 1
Directly add the 80g egg, 15g water, the 15g vegetable oil is disposable dismisses fast, and the 200g batter is poured in the Cake mould, toasts 25 minutes.
Reference examples 2～5
Except prescription was shown in form 3 respective column, other steps were identical with embodiment 2.
Effect assessment
Relatively seeing the following form shown in 4 of embodiment and prior art.Mensuration or the computational methods of each comparative parameter are briefly described below:
Assay method:
Subjective appreciation:
Subjective appreciation participation number is 10 people, and (every total points 10 minutes) marks totally 3 aspects to organize sophistication, local flavor/color and luster, taste (chew sensation, stick to one's teeth etc.) from cake.
Specific volume is measured:
With sensibility reciprocal 0.1g balance weighing cake weight (g), survey cake volume (ml) with the loaf volume instrument, to bring following formula into and calculate the cake specific volume, parallel test is done three, averages.
Cake specific volume (ml/g)=cake volume (ml)/cake quality (g).
Consistency and elasticity is measured:
Cake texture characteristic parameter (hardness, elasticity) adopts the Brookfield CT3 of company type instrumental test, during the test of matter structure instrument, the uniform thin slice of thickness that cake is cut into thickness 15mm is measured, use compact model, speed is 1.0mm/S before the experiment of probe, speed of experiment 1.7mm/S, return speed 10.0mm/S, measuring distance is 10mm, and twice compression time is spaced apart 2S.
Hardness---wear the pressure peak when rushing sample for the first time, unit is g;
Elasticity---the sample that for the second time compression detects recovers highly together for the first time ratio of compress variation.
Its mean value is got in each sample parallel determination 3 times.
Interpretation of result
The vegetarian diet cake color and luster of embodiments of the invention 1～8 and embodiment 10～16 mades is close with traditional cake, according to the contrast of reference examples 1 and embodiment 16, the vegetarian diet cake premixed powder cake of making can compare favourably with the cake made from egg as can be known, and mouthfeel is soft, moistening, entrance dissolves soon.The bulking value of embodiment 1～16 is all close with the cake made from egg, and minimum also has 4.2 ± 0.1, is more or less the same with 5.0 ± 0.1 of the cake of reference examples 1; Local flavor is moderate, and color and luster is tempting, and minimum 5 reaches the qualifying level; Tissue is fine and smooth, and minimum 5 reaches the qualifying level; Taste is soft, and is moistening, and minimum 5 reaches the qualifying level; Cake hardness is little, and peak is 196.3 scholar 2.2g, and the value of 169.8 ± 1.6g of the cake made from reference examples 1 is more or less the same; The cake good springiness, minimum reaches 0.77 ± 0.01, close to 1.19 ± 0.01 of reference examples 1 cake.As seen, vegetarian diet cake premixed powder of the present invention mainly utilizes and comprises 5～15% lactalbumin, 0.1～8.0% α type-glycerin monostearate, 0.1～3.5% polyglyceryl fatty acid ester, 0.1 the prescription of～2.0% Tween 80 has been made the approximate cake of cake various aspects of performance made from egg.
Wherein, in embodiment 1～8, cake overall quality preferred embodiment 5～8, organize sophistication to reach more than 6, the cake specific volume all reaches more than 4.6 ± 0.1ml/g, and taste and color reaches more than 6, taste reaches more than 6, and hardness is lower than 186.1 ± 1.3g, and elasticity is higher than 0.95 ± 0.01, most preferred embodiment 8 is organized sophistication 8, and the cake specific volume all reaches 4.7 ± 0.1ml/g, taste and color reaches 7, taste reaches 8, and hardness is 176.1 ± 2.0g, and elasticity is 1.12 ± 0.01.
According to embodiment 9, the contrast of reference examples 5 and embodiment 8, can find out α type-glycerin monostearate, polyglyceryl fatty acid ester, the variation of Tween 80 is higher for the impact of cake TOP SCORES, with α type-glycerin monostearate: polyglyceryl fatty acid ester: Tween 80=0.1～8.0: 0.1～3.5: 0.1～2.0 ratio is added and just can be effective, such as reference examples 5, when said components is not in optional scope of the present invention, its cake specific volume can't reach suitable value at all, only be 3.0 ± 0.1ml/g, the cake outward appearance of finally making is inhomogeneous, harder, hardness reaches 198.3 scholar 2.3g; Cornstarch, milk powder, without aluminium economic benefits and social benefits baking powder, salt, edible colloid is on the low side for the impact of cake TOP SCORES, such as embodiment 9, when not using said components, the cake of making only is taste and color (numerical value is 3), and hardness aspect (numerical value is 180.0 scholar 1.2g) is not ideal, and the outward appearance of cake is similar with normal cake, especially bulking value reaches 4.7 ± 0.1ml/g, taste also reaches 8, organizes sophistication 7, elasticity 1.09 ± 0.01; If but these additives use most preferred composition, then can reach unexpected optimum efficiency, such as embodiment 8.
And by embodiment 16 and reference examples 2,3,4 contrast, can find out, composition for foaming agent, the preferred composition of three kinds of foaming agents of the present invention can produce synergy, than not effective in this scope that adds arbitrarily equal in quality, during in using three kinds of components one or both, the cake specific volume that it obtains is little, hardness is larger, and outward appearance is very undesirable.For example reference examples 2, add 4.3% α type-glycerin monostearate, the cake specific volume that obtains is 3.3 ± 0.1ml/g, reference examples 3, the α type-glycerin monostearate of interpolation 0.4% and 3.9% polyglyceryl fatty acid ester, the cake specific volume that obtains is 3.2 ± 0.1ml/g, reference examples 4, add 4.3% Tween 80, the cake specific volume that obtains is 3.1 ± 0.1ml/g, and is all incomparable with 5.0 ± 0.1ml/g of embodiment 16.
Embodiment 10～16 all has in various degree raising than embodiment 1～8, in embodiment 10～16, that the cake overall quality is more excellent is embodiment 16, and the cake specific volume reaches 5.0 ± 0.1ml/g, organizes sophistication to reach 7, taste and color reaches 9, taste reaches 9, hardness 171.0 scholars 1.5, elasticity 1.18 scholars 0.01, most preferred embodiment 16, the cake specific volume reaches 5.0 ± 0.1ml/g, organizes sophistication to reach 9, and taste and color reaches 9, taste reaches 10, hardness 169.8 scholar 1.6g, elasticity 1.19 scholars 0.01 illustrate and add the characteristics of cake that additive has improved, and best with most preferred point value additive effect, be converted starch 1.0%, whey powder 5.0%, beta carotene 0.2%, citric acid 0.1%, milk powder essence 0.2%.
The vegetarian diet cake color and luster of prescription made of the present invention is close with traditional cake, can compare favourably with the cake made from egg, and mouthfeel is soft, and is moistening, and entrance dissolves soon, and can regulate according to individual taste.
Claims (10)
1. a vegetarian diet cake premixed powder is characterized in that, comprises following component: lactalbumin, and α type-glycerin monostearate, polyglyceryl fatty acid ester, flour, starch, sugar, milk powder is without aluminium economic benefits and social benefits baking powder, salt, edible colloid; Wherein, by weight percentage, component content is: lactalbumin 5.0-15.0%, α type-glycerin monostearate 0.1-8.0%, polyglyceryl fatty acid ester 0.1-3.5%, Tween 80 0.1-2.0%, each component summation as many as 100% of this premixed powder; Preferably, lactalbumin 5.0-10.0%, α type-glycerin monostearate 0.2-5.0%, polyglyceryl fatty acid ester 0.3-1.8%, Tween 80 0.1-1.0%.
2. vegetarian diet cake premixed powder as claimed in claim 1, it is characterized in that, by weight percentage, content of starch 1.0-10.0%, milk powder content 2.0-8.0% is without aluminium economic benefits and social benefits baking powder content 0.5-3.0%, salt content 0.3～0.4%, edible colloid content 0.1-0.3%, each component summation as many as 100% of this premixed powder; Preferably, content of starch 2.0-5.0%, milk powder content 3.0-4.0% is without aluminium economic benefits and social benefits baking powder content 1.0-3.0%, salt content 0.3～0.35%, edible colloid content 0.1-0.2%.
3. vegetarian diet cake premixed powder as claimed in claim 1 or 2 is characterized in that, by weight percentage, also comprises one or more of following component: converted starch 1.0-4.0%, whey powder 1.0-10.0%; Preferably, converted starch 1.0-2.0%, whey powder 5.0-10.0%.
4. such as claim 1,2 or 3 described vegetarian diet cake premixed powders, it is characterized in that, by weight percentage, further comprise one or more of following component: beta carotene 0.2-0.5%, citric acid 0.1-0.2%, milk powder essence 0.1-0.3%; Preferably, beta carotene 0.2-0.3%, citric acid 0.1%, milk powder essence 0.1-0.2%.
5. vegetarian diet cake premixed powder as claimed in claim 4 is characterized in that, by weight percentage, the content of following composition is: lactalbumin 10.0%, α type-glycerin monostearate 2.5%, polyglyceryl fatty acid ester 1.5%, Tween 80 0.3%, starch 2.0%, milk powder 3.5%, without aluminium economic benefits and social benefits baking powder 1.5%, salt content 0.3%, edible colloid 0.2%, converted starch 1.0%, whey powder 5.0%, beta carotene 0.2%, citric acid 0.1%, milk powder essence 0.2%.
6. such as claim 3,4 or 5 described vegetarian diet cake premixed powders; it is characterized in that; described converted starch is a kind of or its mixture in hydroxypropyl PASELLI EASYGEL starch or the Ultra Tex 2 starch, preferred pre-pasty state, preferred Ultra Tex 2 starch.
7. such as each described vegetarian diet cake premixed powder of claim 1～6, it is characterized in that, described edible colloid is preferably a kind of or its mixture in xanthans, sodium alginate or the guar gum, the mixture of preferred xanthans and guar gum, part by weight 1: 1.
8. using method such as each described vegetarian diet premixed powder of claim 1～7, it is characterized in that, vegetarian diet cake premixed powder, water, vegetable oil are mixed at a slow speed, dismiss fast, cake stuck with paste to pour in the Cake mould toast, can obtain the vegetarian diet cake, the ratio of preferred vegetarian diet cake premixed powder and water is 1: 0.35～1: 0.65, most preferably 1: 0.6.
9. the using method of vegetarian diet premixed powder as claimed in claim 8 is characterized in that, first with described vegetarian diet cake premixed powder by screening, get again particle diameter to be in≤premixed powder of 0.336mm mixes with water, vegetable oil.
10. sponge cake prod that is made by each described vegetarian diet cake premixed powder of claim 1～7.
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