CN110402987B - Sugar-free antioxidant cake and making method thereof - Google Patents
Sugar-free antioxidant cake and making method thereof Download PDFInfo
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- CN110402987B CN110402987B CN201910631220.7A CN201910631220A CN110402987B CN 110402987 B CN110402987 B CN 110402987B CN 201910631220 A CN201910631220 A CN 201910631220A CN 110402987 B CN110402987 B CN 110402987B
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- YWPVROCHNBYFTP-OSHKXICASA-N rubusoside Chemical compound O([C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O YWPVROCHNBYFTP-OSHKXICASA-N 0.000 description 2
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- BNGXYYYYKUGPPF-UHFFFAOYSA-M (3-methylphenyl)methyl-triphenylphosphanium;chloride Chemical compound [Cl-].CC1=CC=CC(C[P+](C=2C=CC=CC=2)(C=2C=CC=CC=2)C=2C=CC=CC=2)=C1 BNGXYYYYKUGPPF-UHFFFAOYSA-M 0.000 description 1
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
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- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
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- 235000014594 pastries Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
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Classifications
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/36—Vegetable material
-
- 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
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a sugar-free antioxidant cake and a preparation method thereof. The making method of the cake comprises the following steps: 1) weighing the following components in parts by weight: 100 parts of mixed powder, 30-80 parts of sweet tea extract, 70-120 parts of eggs, 30-60 parts of milk, 30-60 parts of vegetable oil, 1-3 parts of baking powder and 1-3 parts of salt; the mixed powder is prepared from radix Puerariae powder, fructus Cucurbitae Moschatae powder and low gluten wheat flour according to the weight ratio of 3: 4: 3 in a weight ratio; the sweet tea extract is obtained by leaching sweet tea leaves with hot water; 2) separating yolk and egg white of the eggs; 3) adding vegetable oil, salt, milk, mixed powder and baking powder into the yolk in sequence, and uniformly mixing to obtain yolk paste; 4) adding the sweet tea extract into egg white in batches, and beating to obtain beaten egg white; 5) mixing the yolk paste with beaten egg white, and baking. The cake prepared by the method disclosed by the invention has no egg fishy smell, does not contain cane sugar, has strong oxidation resistance and is suitable for people with high blood pressure, high blood sugar and high blood sugar.
Description
Technical Field
The invention relates to a cake making method, in particular to a sugar-free anti-oxidation cake and a making method thereof.
Background
The cake is a kind of widely eaten western-style pastry, the cake texture is soft and fluffy, has elasticity and contains rich nutrient substances, and is usually prepared by taking egg, white sugar and wheat flour as raw materials, adding milk, fruit juice, milk powder or salad oil and the like, stirring, blending, modulating and baking. In the manufacturing process, the eggs need to be added with white sugar for beating, the air is uniformly wrapped in the mixture formed by the egg liquid and the white sugar, the white sugar plays an important role in maintaining the stability of the egg beating liquid, and the egg beating liquid without the white sugar is extremely easy to defoam, so that the made cakes are small in air holes and easy to collapse. On the other hand, the cake is high in calorie, and a large amount of white sugar is added in the making process (the mass ratio of flour to white sugar is usually 1 (0.7-1)), so that the cake is not suitable for special people (such as diabetics, hypertension patients or other people needing low-calorie or low-sugar diet).
In order to obtain cakes which can be eaten by the special crowds and do not influence the health of the special crowds, sugar with high sweetness and low calorific value such as rubusoside or xylitol is used for replacing white sugar or cane sugar, for example, the invention patent with the publication number of CN103689043A adopts rubusoside for replacing cane sugar and mulberry leaf powder for replacing green tea powder so as to obtain matcha cakes with low calorie and sugar degree, thereby being suitable for the special crowds to eat. However, because eggs are one of the main raw materials for making cakes, the eggs have a special fishy smell, and the eggs are used in a large amount, the fishy smell of the eggs still remains in the obtained cakes even if the cakes are baked for sensitive people.
Disclosure of Invention
The invention aims to solve the technical problem of providing a sugar-free antioxidant cake and a making method thereof.
The preparation method of the sugar-free anti-oxidation cake comprises the following steps:
1) weighing the following components in parts by weight for later use:
100 parts of mixed powder, 30-80 parts of sweet tea extract, 70-120 parts of eggs, 30-60 parts of milk, 30-60 parts of vegetable oil, 1-3 parts of baking powder and 1-3 parts of salt; wherein,
the mixed powder is prepared from radix Puerariae powder, fructus Cucurbitae Moschatae powder and low gluten wheat flour according to the weight ratio of 3: 4: 3 in a weight ratio;
the sweet tea extract is prepared by the following method: taking sweet tea leaves, crushing, and mixing according to the weight ratio of 1 g: adding hot water of 75-85 deg.C into 8-20mL of the raw materials to extract for 30-50min, filtering, and collecting filtrate to obtain sweet tea extract;
2) separating yolk from egg white of eggs, and respectively collecting the yolk and the egg white;
3) adding the weighed vegetable oil, salt and milk into the collected egg yolk in sequence, stirring uniformly, then adding the mixed powder and the baking powder, and mixing uniformly to obtain egg yolk paste;
4) adding a sweet tea extracting solution accounting for 1/3 of the total amount into the collected egg white, beating until fish eyes are soaked, adding a sweet tea extracting solution accounting for 1/3 of the total amount, continuing to beat until the fish eyes are changed into fine foams, adding the rest of the sweet tea extracting solution, continuing to beat until the fish eyes are foamed in a dry manner, and stopping beating to obtain beaten egg white;
5) and uniformly mixing the yolk paste and beaten egg white, putting the obtained cake paste into a cake mould, removing large air bubbles in the cake paste, and then putting the cake paste into an oven for baking to obtain the sugar-free anti-oxidation cake.
In the above-mentioned production method, the vegetable oil is selected in the same manner as in the prior art, and specifically, may be one or a combination of two or more selected from corn oil, sunflower seed oil, soybean oil, rapeseed oil, and the like.
In the step 5) of the above manufacturing method, the temperature in the oven is preferably set to be 160-; the baking time at the above temperature limit is preferably 25-45 min.
The invention also comprises the sugar-free anti-oxidation cake prepared by the method.
Compared with the prior art, the invention is characterized in that: firstly, adopting the kudzu root powder, pumpkin powder and low gluten wheat flour according to the weight ratio of 3: 4: 3 or 5: 4: 1, the cake further enriches the nutritional ingredients of the cake by utilizing various nutritional ingredients of the radix puerariae powder and the pumpkin powder, and has certain effects of reducing blood sugar, blood pressure and the like by utilizing active ingredients (such as polysaccharide, amino acid, flavone, alkaloid and the like) in the radix puerariae powder and the pumpkin powder so as to be suitable for people with hypertension, hyperglycemia and hyperlipidemia to eat. Secondly, the sweet tea extracting solution is adopted to replace cane sugar, on one hand, the characteristics of low calorific value and high sweetness of the sweet tea extracting solution are utilized, more importantly, the sweet tea extracting solution is utilized to fully cover the fishy smell of the eggs, so that the obtained cake has no fishy smell of the eggs, and the tea polyphenol rich in the sweet tea extracting solution is utilized to effectively improve the foaming performance and the foam stability of egg white, so that the obtained cake is softer, and meanwhile, the special tea fragrance and the pumpkin fragrance are given out. In addition, the kudzu root powder, the pumpkin powder, the low-gluten wheat flour and the sweet tea extracting solution are matched and interact with each other, and the obtained cake has a good antioxidant effect.
Detailed Description
The present invention will be better understood from the following detailed description of specific examples, which should not be construed as limiting the scope of the present invention.
Example 1
1) Weighing the following components in parts by weight for later use:
100 parts of mixed powder, 50 parts of sweet tea extract, 100 parts of eggs, 40 parts of milk, 40 parts of vegetable oil (corn oil), 2 parts of baking powder and 2 parts of salt; wherein,
the mixed powder is prepared from radix Puerariae powder, fructus Cucurbitae Moschatae powder and low gluten wheat flour according to the weight ratio of 3: 4: 3 in a weight ratio;
the sweet tea extract is prepared by the following method: taking sweet tea leaves, crushing, and mixing according to the weight ratio of 1 g: adding 15 mL of hot water at 80 ℃ into the feed liquid, leaching for 30min, filtering, and collecting filtrate to obtain sweet tea extract;
2) separating yolk from egg white of eggs, and respectively collecting the yolk and the egg white;
3) adding the weighed vegetable oil, salt and milk into the collected egg yolk in sequence, stirring uniformly, then adding the mixed powder and the baking powder, and mixing uniformly to obtain egg yolk paste;
4) adding a sweet tea extracting solution accounting for 1/3 of the total amount into the collected egg white, beating until fish eyes are soaked, adding a sweet tea extracting solution accounting for 1/3 of the total amount, continuing to beat until the fish eyes are changed into fine foams, adding the rest of the sweet tea extracting solution, continuing to beat until the fish eyes are foamed in a dry manner, and stopping beating to obtain beaten egg white;
5) uniformly mixing the yolk paste and the beaten egg white, placing the obtained cake paste into a cake mould, lifting the cake mould, shaking out large bubbles in the cake paste in an up-and-down shaking mode, repeating for 3-5 times to remove the large bubbles, then placing the cake mould into an oven, setting the temperature of an upper fire to be 170 ℃ and the temperature of a lower fire to be 130 ℃, baking for 40min, and taking out to obtain the sugar-free antioxidant cake.
Comparative examples 1 to 7
Example 1 was repeated, except that the composition of the mixed powders was changed to:
comparative example 1: is prepared from pueraria root powder, pumpkin powder and low-gluten wheat flour in a proportion of 5.88: 1.58: 2.52 by weight.
Comparative example 2: the kudzu root powder, the pumpkin powder and the low gluten wheat flour are mixed according to the proportion of 2: 1: 1.12 in weight ratio.
Comparative example 3: is prepared from pueraria root powder, pumpkin powder and low-gluten wheat flour in a proportion of 3: 2: 5 in a weight ratio.
Comparative example 4: the kudzu root powder, the pumpkin powder and the low gluten wheat flour are mixed according to the weight ratio of 4.3: 1: 4.7 by weight.
Comparative example 5: is prepared from pueraria root powder, pumpkin powder and low-gluten wheat flour in a weight ratio of 7: 1: 2 in weight ratio.
Comparative example 6: is prepared from pueraria root powder, pumpkin powder and low-gluten wheat flour in a proportion of 5: 4: 1, in a weight ratio.
Comparative example 7: is prepared from pueraria root powder, pumpkin powder and low-gluten wheat flour in a weight ratio of 0: 0: 10 by weight.
Comparative example 8
Example 1 was repeated except that:
the sweet tea extract is discarded from the formula of the step 1).
Example 2
Example 1 was repeated except that:
in the step 1), weighing the following components in parts by weight:
100 parts of mixed powder, 80 parts of sweet tea extract, 70 parts of eggs, 50 parts of milk, 30 parts of vegetable oil (sunflower seed oil), 1 part of baking powder and 3 parts of salt; wherein,
the mixed powder is prepared from radix Puerariae powder, fructus Cucurbitae Moschatae powder and low gluten wheat flour according to the weight ratio of 3: 4: 3 in a weight ratio;
the sweet tea extract is prepared by the following method: taking sweet tea leaves, crushing, and mixing according to the weight ratio of 1 g: adding 10 mL of hot water of 85 deg.C, extracting for 40min, filtering, and collecting filtrate to obtain sweet tea extract.
Example 3
Example 1 was repeated except that:
in the step 1), weighing the following components in parts by weight:
100 parts of mixed powder, 30 parts of sweet tea extract, 90 parts of eggs, 60 parts of milk, 50 parts of vegetable oil (soybean oil), 3 parts of baking powder and 2 parts of salt; wherein,
the mixed powder is prepared from radix Puerariae powder, fructus Cucurbitae Moschatae powder and low gluten wheat flour according to the weight ratio of 3: 4: 3 in a weight ratio;
the sweet tea extract is prepared by the following method: taking sweet tea leaves, crushing, and mixing according to the weight ratio of 1 g: leaching 12 mL of the material liquid with 75 deg.C hot water for 50min, filtering, and collecting filtrate to obtain sweet tea extract;
in the step 5), the upper fire temperature in the oven is set to be 160 ℃, the lower fire temperature is set to be 150 ℃, and the baking time is 45 min.
Example 4
Example 1 was repeated except that:
in the step 1), weighing the following components in parts by weight:
100 parts of mixed powder, 40 parts of sweet tea extract, 120 parts of eggs, 30 parts of milk, 60 parts of vegetable oil (rapeseed oil), 2 parts of baking powder and 1 part of salt; wherein,
the mixed powder is prepared from radix Puerariae powder, fructus Cucurbitae Moschatae powder and low gluten wheat flour according to the weight ratio of 3: 4: 3 in a weight ratio;
the sweet tea extract is prepared by the following method: taking sweet tea leaves, crushing, and mixing according to the weight ratio of 1 g: leaching 20mL of the material liquid with 80 deg.C hot water for 50min, filtering, and collecting filtrate to obtain sweet tea extract;
in the step 5), the upper fire temperature of the oven is set to be 180 ℃, the lower fire temperature is set to be 130 ℃, and the baking time is 35 min.
Experimental example 1: the cakes prepared according to the methods of example 1 and comparative examples 1 to 7 of the present invention were subjected to sensory evaluation
Referring to the standard of cake sensory evaluation of gao xiao li et al (gao xiao li et al, research on chrysanthemum brain juice chiffon cake making process [ J ]. food research and development, 2018, 39(06):81-87.), the sensory evaluation of the experimental functional cake finished product is mainly subjected to sensory scoring from 5 indexes of appearance shape, surface color, tissue structure, elasticity, toughness, smell, taste and mouthfeel, the full score of each evaluation index is 20 minutes, and the total score is 100 minutes. The sensory scoring group consists of 10 grade-scoring testers, and sensory scoring of 5 indexes is respectively carried out on the cake samples obtained by making, so that fairness and objectivity are guaranteed in the scoring process. The sensory evaluation index criteria of the obtained cake are shown in table 1 below, and the evaluation results are shown in table 2 below.
Table 1:
table 2:
as can be seen from Table 2, the cake made by the method of the present invention has better appearance, taste and aroma, and no egg smell.
Experimental example 2: the contents of total flavonoids and tea polyphenols and antioxidant property of the cakes prepared in example 1 and comparative example 8 were evaluated
The cakes prepared by the methods of example 1 and comparative example 8 are respectively subjected to ultralow temperature vacuum freeze drying, crushing and powdering, then the obtained powder is placed in a methanol solution for ultrasonic extraction, and the content of total flavonoids and tea polyphenols and the antioxidant performance in the extracting solution are measured. The specific operation is as follows:
adding 2.5 g cake sample powder into 25 mL 75% methanol solution, ultrasonic extracting at 30 deg.C and power of 100W for 30min, centrifuging at 5000 r/min for 10 min, collecting supernatant, extracting lower layer residue once again, and mixing the filtrates to obtain extractive solution. Analyzing the obtained extracting solution, wherein the content of tea polyphenol is as follows: ferrous tartrate colorimetry (GB/T8313-2008. determination of tea polyphenols [ S ]. Beijing: Chinese Standard Press: 2008.); total flavonoids: aluminum nitrate colorimetry (Zhenghua, Shichuhong. research progress of extraction technique and analytical method of natural flavone substance [ J ]. scientific bulletin of analysis, 2009, 25(1): 102-; oxidation resistance: 1, 1-Diphenyl-2-picrylhydrazino (DPPH) radical scavenging rate (Kim D. O., Lee K. W., Lee H. J., et al, Vitamin C Equivalent Antioxidant Capacity (VCEAC) of phenolic phytochemicals [ J ]. Journal of Agricultural & Food Chemistry, 2002, 50(13):3713-3717.) as shown in Table 3 below.
Table 3:
| item | Cake obtained in example 1 | Cake obtained in comparative example 8 |
| Tea polyphenols content (mg/100 g) | 432.4 | — |
| Total Flavonoids content (mg/100 g) | 564.5 | 123.8 |
| DPPH radical scavenging ratio (%) | 83.2 | 33.8 |
As can be seen from Table 3, the cake made by the method of the present invention has abundant nutrients and stronger oxidation resistance.
Claims (4)
1. A method for making a sugar-free anti-oxidation cake comprises the following steps:
1) weighing the following components in parts by weight for later use:
100 parts of mixed powder, 30-80 parts of sweet tea extract, 70-120 parts of eggs, 30-60 parts of milk, 30-60 parts of vegetable oil, 1-3 parts of baking powder and 1-3 parts of salt; wherein,
the mixed powder is prepared from radix Puerariae powder, fructus Cucurbitae Moschatae powder and low gluten wheat flour according to the weight ratio of 3: 4: 3 in a weight ratio;
the sweet tea extract is prepared by the following method: taking sweet tea leaves, crushing, and mixing according to the weight ratio of 1 g: adding hot water of 75-85 deg.C into 8-20mL of the raw materials to extract for 30-50min, filtering, and collecting filtrate to obtain sweet tea extract;
2) separating yolk from egg white of eggs, and respectively collecting the yolk and the egg white;
3) adding the weighed vegetable oil, salt and milk into the collected egg yolk in sequence, stirring uniformly, then adding the mixed powder and the baking powder, and mixing uniformly to obtain egg yolk paste;
4) adding a sweet tea extracting solution accounting for 1/3 of the total amount into the collected egg white, beating until fish eyes are soaked, adding a sweet tea extracting solution accounting for 1/3 of the total amount, continuing to beat until the fish eyes are changed into fine foams, adding the rest of the sweet tea extracting solution, continuing to beat until the fish eyes are foamed in a dry manner, and stopping beating to obtain beaten egg white;
5) and uniformly mixing the yolk paste and beaten egg white, putting the obtained cake paste into a cake mould, removing large air bubbles in the cake paste, and then putting the cake paste into an oven for baking to obtain the sugar-free anti-oxidation cake.
2. The manufacturing method according to claim 1, characterized in that: the vegetable oil is one or the combination of more than two of corn oil, sunflower seed oil, soybean oil and rapeseed oil.
3. The manufacturing method according to claim 1, characterized in that: the temperature in the oven is set to be 160-180 ℃ for the upper fire and 150-130 ℃ for the lower fire; baking for 25-45 min.
4. A sugar-free antioxidant cake made by the method of any one of claims 1-3.
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| CN102485004A (en) * | 2010-12-01 | 2012-06-06 | 郑文霞 | Sugar-free cake |
| CN103689043A (en) * | 2013-11-19 | 2014-04-02 | 江南大学 | Recipe of rubusoside-contained sugar-free matcha cake |
| CN108244186A (en) * | 2017-12-28 | 2018-07-06 | 合肥职业技术学院 | One kind zero adds health cake and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102485004A (en) * | 2010-12-01 | 2012-06-06 | 郑文霞 | Sugar-free cake |
| CN103689043A (en) * | 2013-11-19 | 2014-04-02 | 江南大学 | Recipe of rubusoside-contained sugar-free matcha cake |
| CN108244186A (en) * | 2017-12-28 | 2018-07-06 | 合肥职业技术学院 | One kind zero adds health cake and preparation method thereof |
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