CN108902263A - The method that the allotment combination of floral type cake expects and its is used to prepare floral type cake - Google Patents
The method that the allotment combination of floral type cake expects and its is used to prepare floral type cake Download PDFInfo
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- CN108902263A CN108902263A CN201810996638.3A CN201810996638A CN108902263A CN 108902263 A CN108902263 A CN 108902263A CN 201810996638 A CN201810996638 A CN 201810996638A CN 108902263 A CN108902263 A CN 108902263A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
This programme discloses the method that a kind of floral type cake allotment of food processing technology field combination material and its is used to prepare floral type cake, the raw material that combination material includes has 30~50 parts of egg, 10~25 parts of Self- raising flour, 3~9 parts of edible oil, 0.5~2 part of amino acid composition, sugared 5~15 parts, 10~20 parts of water, 0.1~1 part of PH regulator；Wherein, amino acid composition be phenylalanine, L-cysteine, valine, L-Leu, isoleucine, lysine, in histidine at least four combination, sugar is the mixture of sucrose and glucose, and pH adjusting agent is sodium bicarbonate or citric acid；During preparing floral type cake using the combination material, sugar, amino acid composition and sodium bicarbonate are mixed to get the first mixture, expand 3 times mixing the first mixture with egg liquid to dismiss to egg paste swelling volume, then flour addition is stirred evenly, then fills mould and toasted.For the floral type cake of the present invention program preparation without adding essence, the fragrance of the floral type cake of acquisition is naturally pure, strong lasting.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of floral type cake allotment combination material and its for making
The method of standby floral type cake.
Background technique
Consumer is selected the flavor of food and consumer food plays very important effect, in the production of food
In order to improve the fragrance and distinctive flavor of food natural or artificial synthesized edible essence is often added, naturally in Cheng Zhong
Fragrance is since separating difficulty is big and yield is lower, so expensive, food flavor is since fragrance component is relatively simple, so very
Difficulty achievees the effect that pure and mild lasting.Cake is larger in food products market consumption figure, is quite liked by the majority of consumers.With giving birth to now
The flat raising of running water, to cake flavor, higher requirements are also raised while consumer gradually increases cake consumption demand.
Currently in order to increasing the fragrance of cake, flavor type is enriched, flavors and fragrances can be generally added, for addition flavors and fragrances preparation
Cake, fragrance is unnatural, impure, and the lasting fragrant time is not grown.
Summary of the invention
The invention is intended to provide a kind of method that floral type cake allotment combination expects and its is used to prepare floral type cake, with
Prior art preparation cake is solved, needs to add flavors and fragrances to increase cake peat-reek, leads to egg in this manner
The fragrance of cake is not unnatural, pure, and the unabiding technical problem of fragrance.
In this programme floral type cake allotment combination material, including raw material have egg, Self- raising flour, edible oil, amino
Acid, sugar, water, PH regulator, the parts by weight of each raw material are：30~50 parts of egg, 10~25 parts of Self- raising flour, edible oil 3~9
Part, 0.5~2 part of amino acid composition, sugared 5~15 parts, 10~20 parts of water, 0.1~1 part of PH regulator；
Wherein, amino acid composition is phenylalanine, L-cysteine, valine, L-Leu, isoleucine, relies ammonia
At least four combination in acid, histidine, sugar are the mixture of sucrose and glucose, and pH adjusting agent is sodium bicarbonate or citric acid.
The principle of the present invention and beneficial effect are：
The reaction of Maillard reaction, also referred to as carbonyl ammonia is the reaction process of sugar and amino acid, intermediate the producing of the two reaction generation
Object --- fructosyl amine influences whether that the carbonyls of the active hydrogen on alpha -carbon atom is changed into the site of enolization compound, into
And influence the smell of product.The present invention mainly changes Maillard reaction using the purpose of addition amino acid, sugar and PH regulator
Substrate and reaction condition, cake processing in, the free amino acid in egg is less, thus Maillard reaction activity compared with
Low, the intermediates content of Maillard reaction can be increased by increasing substrate active by exogenous amino acid, be conducive to aroma substance
Formation, and every kind of amino acid can all form certain feature product, and particular kind of amino acid addition can form specific
Fragrance.In addition to this, pH value of reaction system will affect the fracture mode of Maillard reaction second stage chemical bond, therefore also can shadow
Ring the formation of aroma substance.
Cake allotment combination material of the invention, is adjusted by amino acid composition, saccharic composition, pH value of reaction system in 6-9 model
In enclosing, the size of pH value influences whether that fructosyl amine influences the site of enolization, and the position of intermolecular chemical bond rupture occurs
Variation, the volatile materials of formation also change therewith, and then influence final fragrance component, and the olfactory of food is made to change.And
Floral odor can be formed by this scheme, the cake for production also has a floral odor, smell nature faint scent, and existing
Cake aromatizing technology is compared, and the more pure and mild lasting and fragrance component of fragrance is formed by raw-food material Maillard reaction, no perfume (or spice)
The addition of smart fragrance, product are more easier to be esthetically acceptable to the consumers.
A variety of combination of amino acids are used in the present invention, and ketone ammonia reaction catabolite in Maillard reaction can be made more more
Sample, the fragrance component ultimately produced is more, and the amino acid in the present invention is all free amino acid, in Maillard reaction
Reactivity is stronger.
Prioritization scheme one is based on base case：The parts by weight of the raw material be 45.8 parts of egg, 21 parts of Self- raising flour,
6 parts of edible oil, 0.8 part of amino acid composition, 13 parts, 0.5 part of sodium bicarbonate, 13 parts of water of sugar.The floral type cake of this scheme processing,
Smell is stronger persistently, the good lasting lasting of entrance.
Prioritization scheme two is based on prioritization scheme one or base case：The amino acid composition is phenylalanine, figured silk fabrics ammonia
Acid, L-Leu and each 0.2 part of mixture of histidine.This scheme forms Maillard reaction more by optimizing amino acid classes
Dense fragrance of a flower class aroma substance, so that the fragrance of a flower is strengthened.
Prioritization scheme three is based on prioritization scheme two：The sugar is the mixture of 7 portions of sucrose and 6 parts of glucose.Sucrose is ketone
Sugar, glucose are aldose, provide more substrates for aldose in Maillard reaction and ketose molecular rearrangement.This scheme can solve contracting
Make flowery odour more pure and mild while the short cake baking time, and the coke yellow that product is presented is purer.
Based on said combination material, combination material is deployed the present invention also provides floral type cake and is used to prepare floral type cake
Method includes the following steps：
Step 1: stock and feedstock processing：Prepare egg, Self- raising flour, edible oil, phenylpropyl alcohol ammonia by the dosage of each raw material
Acid, valine, L-Leu, histidine, sucrose, glucose, water, sodium bicarbonate；Phenylalanine, valine, L-Leu and group
Propylhomoserin is mixed to get amino acid composition；
Particulate sucrose is crushed, is added that glucose, amino acid composition, that sodium bicarbonate is uniformly mixed so as to obtain the first mixture is standby
With；Self- raising flour is crossed spare after 60 mesh or 80 meshes；
Step 2: beating eggs：According to egg is measured, after removing eggshell, 4 parts of edible oil is added, using egg-whisk by egg
Cleer and peaceful yolk smashes mixing with the revolving speed of 880~920r/min；The revolving speed after the first mixture with 1000~1200r/min is added
Dismiss to egg liquid and be creamy white egg paste, trigger egg paste with hand, egg paste toward be not changed to after dirty the revolving speed of 1300~1500r/min after
Continuous dismiss to egg paste can hold up, and volume is terminated after expanding 3 times and dismissed；
Step 3: mixing：By in the egg paste of the Self- raising flour addition step 2 preparation of sieving, hand operated mixing is uniformly to nothing
Grain, obtains the second mixture；
Step 4: filling mould：Using remaining 2 parts of edible oil brushings in Cake mould, then the second mixture is packed into
Mold, additional amount are the 68%~72% of mould volume, and the second mix surface being loaded into mold strikes off, after the completion of filling
For several times, the bubble inside the second mixture is discharged in vibration；
Step 5: baking：The second mixture after step 4 to be filled to mould is put into 118~122 DEG C of excessive internal heat, lower fiery 168~
Taken out after baking 18~22min in 172 DEG C of oven, be put into up and down fire all in 188~192 DEG C of oven, bake 6~
It is taken out after 8min, cooling and demolding.
The beneficial effect of this method is：On the basis of traditional cake processing technology, the ingredient of material is had adjusted, is determined each
Kind of material is mixed into time and baking temperature, baking times, based on production cake, condition to Maillard reaction and corresponding
Substrate is optimized, in process, in order to preferably promote the formation of Mei Lade product, just by amino in step 1
Acid composition and PH regulator are mixed together, and are that Maillard reaction can generate at the first time, are adequately given out the fragrance of a flower
Smell.
Prioritization scheme four is based on the above method：The second mixture after step 4 to be filled to mould is put into 120 DEG C of excessive internal heat, under
Taken out after baking 20min in 170 DEG C of oven of fire, be put into up and down fire all to be taken out after baking 7min in 190 DEG C of oven.
The cake that this prioritization scheme obtains, surface shows coke yellow, at the initial stage that bakes, mainly utilizes the dynamic of water vapour external diffusion
Power keeps cake more loose, or less fiery temperature it is higher, excessive internal heat temperature is relatively low；Bake later period, product structure fundamental form
At the mainly fixed product form of the purpose baked and surface form coke yellow, so fire temperature is all 190 DEG C up and down, in beauty
Maillard reaction process, the different baking temperature fragrance component of identical substrate have larger difference.It is obtained based on this prioritization scheme
Floral type cake, aromatic flavour are more longlasting.
Specific embodiment
Below by the further details of explanation of specific embodiment：
Embodiment 1：Floral type cake dispensing composition, including the dosage of machine raw material of raw material be：Egg 458g, low muscle
Flour 210g, edible oil 60g, amino acid composition 8g, sugared 130g, water 130g, sodium bicarbonate 5g；Wherein, amino acid composition is
Phenylalanine, valine, L-Leu and each 2g mixing composition of histidine；Sugar is 70g sucrose and 60g glucose mixing composition.
Embodiment 2：Floral type cake dispensing composition, including the dosage of machine raw material of raw material be：Egg 300g, low muscle
Flour 100g, edible oil 30g, amino acid composition 20g, sugared 50g, water 100g, 1g parts of citric acid；Wherein, amino acid composition
For L-cysteine, isoleucine, lysine and each 5g mixing composition of histidine；Sugar is 60g sucrose and 70g glucose mixing group
At.
Embodiment 3：Floral type cake dispensing composition, including the dosage of machine raw material of raw material be：Egg 500g, low muscle
Flour 250g, edible oil 90g, amino acid composition 50g, sugared 150g, water 200g, sodium bicarbonate 1g；Wherein, amino acid composition is
L-cysteine, L-Leu, lysine and each 13.3g mixing composition of isoleucine；Sugar is that 65g sucrose and 65g glucose are mixed
It is combined into.
Edible oil in above embodiments can be rapeseed oil, peanut oil, sunflower oil, olive oil etc., and preferred colors are close
Colourless bright peanut oil, sunflower oil, the cake taste worked it out in this way are purer.
Embodiment 4：By taking embodiment 1 as an example, floral type cake is used to prepare to floral type cake dispensing composition method
It is illustrated, includes the following steps：
Step 1: stock and feedstock processing：Prepare egg, Self- raising flour, edible oil, phenylpropyl alcohol ammonia by the dosage of each raw material
Acid, valine, L-Leu, histidine, sucrose, glucose, water, sodium bicarbonate；Phenylalanine, valine, L-Leu and group
Propylhomoserin is mixed to get amino acid composition；
Particulate sucrose is crushed, is added that glucose, amino acid composition, that sodium bicarbonate is uniformly mixed so as to obtain the first mixture is standby
With；Self- raising flour is crossed spare after 60 mesh or 80 meshes, preferably 80 meshes obtain thinner Self- raising flour in this way, work it out
Cake mouthfeel is finer and smoother and bulk, helps to distribute more rich flowery odour；
Step 2: beating eggs：According to egg is measured, after removing eggshell, the edible oil of 40g is added, using egg-whisk by egg
Cleer and peaceful yolk smashes mixing with the revolving speed of the revolving speed of 880~920r/min；It is added after the first mixture with 1000~1200r/min
Revolving speed dismiss to egg liquid and be creamy white egg paste, trigger egg paste with hand, egg paste is not toward being changed to 1300~1500r/min's after dirty
Revolving speed, which continues to dismiss to egg paste, to be holded up, and volume is terminated after expanding 3 times and dismissed；The above revolving speed successively preferred 900r/min,
1100r/min, 1400r/min, the speed that such speed conditions descend to dismiss egg paste is fast, high-efficient, and the quality of egg paste is also very thin
It is greasy；
Step 3: mixing：By in the egg paste of the Self- raising flour addition step 2 preparation of sieving, hand operated mixing is uniformly to nothing
Grain, obtains the second mixture；
Step 4: filling mould：Using remaining 20g edible oil brushing in Cake mould, then the second mixture is packed into
Mold, additional amount are the 68%~72% of mould volume, and the second mix surface being loaded into mold strikes off, after the completion of filling
For several times, the bubble inside the second mixture is discharged in vibration；
Step 5: baking：The second mixture after step 4 to be filled to mould is put into 118~122 DEG C of excessive internal heat, lower fiery 168~
Taken out after baking 18~22min in 172 DEG C of oven, be put into up and down fire all in 188~192 DEG C of oven, bake 6~
It is taken out after 8min, cooling and demolding.
In step 5, the second mixture after step 4 to be filled to mould, which is put into, gets angry 120 DEG C, in lower fiery 170 DEG C of oven
Taken out after baking 20min, be put into up and down fire all to be taken out after baking 7min in 190 DEG C of oven.What this prioritization scheme obtained
Cake, surface show coke yellow, at the initial stage that bakes, mainly utilize the power of water vapour external diffusion, keep cake more loose,
Or less fiery temperature it is higher, excessive internal heat temperature is relatively low；The later period is baked, product structure basically forms, and the purpose baked is mainly
Fixed product form and surface form coke yellow, so fire temperature is all 190 DEG C up and down, it is identical in Maillard reaction process
The different baking temperature fragrance component of substrate has larger difference.Based on the floral type cake that this prioritization scheme obtains, aromatic flavour
It is more longlasting.
Claims (6)
1. floral type cake allotment combination material, it is characterised in that：Including raw material have egg, Self- raising flour, edible oil, amino
Acid, sugar, water, PH regulator, the parts by weight of each raw material are：30~50 parts of egg, 10~25 parts of Self- raising flour, edible oil 3~9
Part, 0.5~2 part of amino acid composition, sugared 5~15 parts, 10~20 parts of water, 0.1~1 part of PH regulator；
Wherein, amino acid composition is phenylalanine, L-cysteine, valine, L-Leu, isoleucine, lysine, group
At least four combination in propylhomoserin, sugar are the mixture of sucrose and glucose, and pH adjusting agent is sodium bicarbonate or citric acid.
2. floral type cake allotment combination material according to claim 1, it is characterised in that：The parts by weight of the raw material are
45.8 parts of egg, 21 parts of Self- raising flour, 6 parts of edible oil, 0.8 part of amino acid composition, sugared 13 parts, 0.5 part of sodium bicarbonate, water 13
Part.
3. floral type cake allotment combination material according to claim 2, it is characterised in that：The amino acid composition is benzene
Alanine, valine, L-Leu and each 0.2 part of mixture of histidine.
4. floral type cake allotment combination material according to claim 2 or 3, it is characterised in that：The sugar for 7 portions of sucrose and
The mixture of 6 parts of glucose.
5. deploying the method that combination material prepares floral type cake using floral type cake described in claim 4, which is characterized in that packet
Include following steps：
Step 1: stock and feedstock processing：Prepare egg, Self- raising flour, edible oil, phenylalanine, figured silk fabrics by the dosage of each raw material
Propylhomoserin, L-Leu, histidine, sucrose, glucose, water, sodium bicarbonate；Phenylalanine, valine, L-Leu and histidine are mixed
Conjunction obtains amino acid composition；
Particulate sucrose is crushed, is added that glucose, amino acid composition, that sodium bicarbonate is uniformly mixed so as to obtain the first mixture is spare；It will
Self- raising flour is crossed spare after 60 mesh or 80 meshes；
Step 2: beating eggs：According to egg is measured, after removing eggshell, 4 parts of edible oil is added, using egg-whisk by egg white and
Yolk smashes mixing with the revolving speed of 880~920r/min；It is added after the first mixture and is dismissed with the revolving speed of 1000~1200r/min
It is creamy white egg paste to egg liquid, triggers egg paste with hand, the revolving speed that egg paste is not changed to 1300~1500r/min toward after flowing down continues dozen
Being sent to egg paste can hold up, and volume is terminated after expanding 3 times and dismissed；
Step 3: mixing：The Self- raising flour of sieving is added in the egg paste of step 2 preparation, hand operated mixing uniformly to no particle,
Obtain the second mixture；
Step 4: filling mould：Using remaining 2 parts of edible oil brushings in Cake mould, the second mixture is then packed into mold,
Additional amount is the 68%~72% of mould volume, and the second mix surface being loaded into mold strikes off, and is shaken after the completion of filling
For several times, the bubble inside the second mixture is discharged；
Step 5: baking：The second mixture after step 4 to be filled to mould is put into 118~122 DEG C of excessive internal heat, lower fiery 168~172 DEG C
Oven in bake 18~22min after take out, be put into up and down that fire is all in 188~192 DEG C of oven, after baking 6~8min
It takes out, cooling and demolding.
6. according to the method described in claim 5, it is characterized in that：The second mixture in step 5, after step 4 to be filled to mould
It is put into 120 DEG C of excessive internal heat, is taken out after baking 20min in lower fiery 170 DEG C of oven, the oven that fire up and down is all 190 DEG C is put into
In, it is taken out after baking 7min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810996638.3A CN108902263A (en) | 2018-08-29 | 2018-08-29 | The method that the allotment combination of floral type cake expects and its is used to prepare floral type cake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810996638.3A CN108902263A (en) | 2018-08-29 | 2018-08-29 | The method that the allotment combination of floral type cake expects and its is used to prepare floral type cake |
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| CN108902263A true CN108902263A (en) | 2018-11-30 |
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Citations (4)
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|---|---|---|---|---|
| CN101677582A (en) * | 2007-06-04 | 2010-03-24 | 雀巢产品技术援助有限公司 | Baked composition |
| CN102018016A (en) * | 2010-12-27 | 2011-04-20 | 暨南大学 | Cake containing neotame and preparation method thereof |
| WO2014040963A1 (en) * | 2012-09-14 | 2014-03-20 | Nestec S.A. | Novel flavour compositions with improved flavour and/or flavour shelf-life |
| CN104798848A (en) * | 2015-05-12 | 2015-07-29 | 江南大学 | Method for preparing cake flavoring base by compounding neokestose and rye extract and application of cake flavoring base |
-
2018
- 2018-08-29 CN CN201810996638.3A patent/CN108902263A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101677582A (en) * | 2007-06-04 | 2010-03-24 | 雀巢产品技术援助有限公司 | Baked composition |
| CN102018016A (en) * | 2010-12-27 | 2011-04-20 | 暨南大学 | Cake containing neotame and preparation method thereof |
| WO2014040963A1 (en) * | 2012-09-14 | 2014-03-20 | Nestec S.A. | Novel flavour compositions with improved flavour and/or flavour shelf-life |
| CN104798848A (en) * | 2015-05-12 | 2015-07-29 | 江南大学 | Method for preparing cake flavoring base by compounding neokestose and rye extract and application of cake flavoring base |
Non-Patent Citations (2)
| Title |
|---|
| 张朝宣: "海绵蛋糕", 《百度百科-历史版本》 * |
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Application publication date: 20181130 |