CN111657324A - Natural apple fermentation liquid coarse cereal egg-free cake and preparation method thereof - Google Patents
Natural apple fermentation liquid coarse cereal egg-free cake and preparation method thereof Download PDFInfo
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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
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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
- 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
- A21D2/14—Organic oxygen compounds
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- A21D2/181—Sugars or sugar alcohols
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- 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
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
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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
- 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
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- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
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- A—HUMAN NECESSITIES
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- A21D2/36—Vegetable material
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- 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
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Abstract
The invention discloses a coarse cereal egg-free cake fermented by natural apple fermentation liquor and a preparation method thereof. The raw materials of the coarse cereal egg-free cake fermented by the natural apple fermentation liquid comprise wheat flour, oat flour, tartary buckwheat sprout powder, composite plant protein powder, baking powder, a composite sweetening agent and natural apple fermentation liquid diluent. The preparation method comprises the steps of dry material mixing, wet material mixing, uniform mixing and molding, baking and the like, and finally the natural apple fermentation liquid fermented coarse cereal egg-free cake is obtained. The obtained coarse cereal egg-free cake fermented by the natural apple fermentation liquid is fine and smooth in texture, full in color, soft in taste, mellow in fermented fragrance, and rich in flavonoid compounds such as rutin and quercetin, and nutrient substances such as beta-glucan; furthermore, compared with common cakes, the natural apple fermentation liquid fermented coarse cereal egg-free cakes also have the characteristics of low sugar, low fat and the like.
Description
Technical Field
The invention relates to a coarse cereal egg-free cake fermented by natural apple fermentation liquor and a preparation method thereof, belonging to the technical field of production of baked products.
Background
Cake, one of the most common bakery products, is widely popular among consumers due to its characteristics of soft texture, moist mouthfeel, sweetness and palatability, and the like. The eggs are one of the most important raw materials in cake making, and have the functions of foaming, emulsifying, giving color and flavor to products and the like. However, egg is also one of the most common food allergens, and it has been found by investigation that egg allergy accounts for over 30% of the food allergies of children and infants. Moreover, the high price of eggs and the fluctuation of market prices have prompted producers and researchers to more actively seek alternatives to them. Researches show that the corn protein isolate and the tartary buckwheat protein isolate have strong foamability and rich nutrition, can comprehensively improve the functions of human bodies and promote the health of the human bodies, and have low price, so the corn protein isolate and the tartary buckwheat protein isolate can be used as substitutes of eggs in cakes. However, despite the advantages of these protein substitutes, their aggregation behavior and intramolecular and intermolecular interactions resulting from exposure of the hydrophobic region upon denaturation, result in poor solubility and structural stability upon processing. Therefore, the economic value of the corn protein isolate and the tartary buckwheat protein isolate in the current market is still very limited. In recent years, experts and scholars have conducted many researches on quality improvement of protein substitutes, the researches are mainly improved through methods such as physical methods and enzymatic modification, and therefore corn protein isolate can be applied to foods such as ice cream, stuffing, bread, cakes and aerated candies, and quality improvement of plant protein isolate such as corn protein isolate is conducted through extracellular polysaccharide which is a characteristic metabolite in the fermentation process of natural fruit fermentation liquor. According to related researches, the exopolysaccharide has positive influence on the properties of the compound protein, the characteristics of the coarse cereal egg-free cake batter and the baking quality. During the whipping process, the exopolysaccharide can significantly improve the foaming ability and foam stability of the composite protein by improving the surface hydrophobicity of the composite protein and reducing the competitive adsorption of the emulsifier. In a batter system, exopolysaccharide-producing lactobacillus fermentation can obviously increase the number of bubbles of the batter and make the bubbles distributed more uniformly, thereby reducing the density of the batter and increasing the viscosity of the batter. The observation of the microstructure of the cake core shows that the degradation of the protein and the crosslinking of the exopolysaccharide make the protein network more continuous and uniform, thereby improving the structure of the cake core. Therefore, the natural fruit fermentation liquid has excellent application prospect in the aspect of improving the foaming performance of the plant protein isolate.
The application numbers are: 201911239258.6, a coarse cereal egg-free cake and a preparation method thereof, which is characterized in that pea protein isolate is used for replacing eggs, and the cake is prepared without adding emulsifier. According to the invention, the pea protein isolate is adopted to replace eggs, xanthan gum is added, so that the foaming capacity of the pea protein isolate is improved, the pea protein isolate is high in nutritive value and low in sensitization, does not contain an emulsifier, can meet the requirements of egg allergy consumer groups, is healthy and nutritional, and is close to egg cakes in texture and taste. On the basis of the invention, the natural fruit fermentation liquor is adopted to replace the additive, so that the foaming performance of the plant protein isolate in the raw material is better improved, and a plurality of nutrient components such as free amino acid and the like and special flavor substances of a plurality of fruit fermentations are endowed to the product; furthermore, the invention introduces the compound plant separated protein powder, the tartary buckwheat sprout powder and the oat powder into the raw materials, so that the nutritional value of the product is further improved.
The method for preparing the coarse cereal egg-free cake by utilizing the natural fruit fermentation broth fermentation technology is mainly characterized in that extracellular polysaccharide generated by metabolism of natural fruit fermentation broth fermentation can obviously improve the foaming capacity and the foam stability of composite protein by improving the surface hydrophobicity of the composite protein and reducing the competitive adsorption of an emulsifier in the whipping process; in the batter system, the fermentation of the natural fruit fermentation liquor can obviously increase the number of batter bubbles, so that the bubbles are distributed more uniformly, the density of the batter can be reduced, and the viscosity of the batter can be improved; and, through the observation of the microstructure of the cake core, the degradation of the protein and the crosslinking action of the extracellular polysaccharide enable the protein network to be more continuous and uniform, thereby improving the structure of the cake core. In conclusion, the natural fruit fermentation broth fermentation technology can obviously improve the baking quality of the coarse cereal egg-free cake in the coarse cereal egg-free cake system, so that the method has a good application effect. So far, the application and research of fermentation technology of natural fruit fermentation broth at home and abroad mainly focuses on baked food such as bread, and a small part of the fermentation technology of natural fruit fermentation broth is also applied to steamed bread type Chinese snacks, while the invention of applying the fermentation technology of natural fruit fermentation broth to cake products, especially to cakes without eggs in various grains is still to be explored.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the traditional cake products on the market are not fine and soft enough in taste and single in nutrition composition, and because eggs which are main raw materials cause allergy to partial people, the eggs cannot be well replaced only by protein substitutes such as corn protein isolate and tartary buckwheat protein isolate.
In order to solve the technical problems, the invention provides a natural apple fermentation broth fermented coarse cereal egg-free cake which is characterized in that the raw materials comprise the following components in percentage by mass:
preferably, the mass ratio of the wheat flour, the oat flour, the tartary buckwheat sprout powder and the baking powder is 1: 0.5: 0.05: 0.02; the mass ratio of the compound sweetening agent to the compound vegetable protein powder to the natural apple fermentation broth diluent is 1: (8.29-10.67): 10.
preferably, the composite plant protein powder is prepared by mixing corn separated protein powder and tartary buckwheat separated protein powder in a ratio of 1: (1-1.5) in a mass ratio.
More preferably, the mass content of the crude protein in the corn protein isolate powder is 85.0-90.0%; the tartary buckwheat isolated protein powder contains 80.0-85.0% of crude protein by mass.
Preferably, the compound sweetener is prepared from erythritol liquid, sorbitol liquid and xylitol liquid in a ratio of 1: (1-1.25): (1.15-1.30) in a mass ratio.
Preferably, the preparation method of the natural apple fermentation broth diluent comprises the following steps: cutting fresh apples into fruit pieces, mixing the fruit pieces with cold boiled water at the temperature of 10-15 ℃ in a proportion of 1: (3.5-5.5) uniformly mixing the components in the mass ratio, putting the mixture into a sterilized fermentation tank, and adding lactobacillus plantarum, wherein the addition amount of the lactobacillus plantarum is 0.4-0.6% of the total mass of the fresh apple dices and the cold boiled water at the temperature of 10-15 ℃, and the fermentation temperature is set to be 25-30 ℃ for fermentation; in the fermentation process, the fermentation liquor is stirred every 2 days and is exhausted for 3-5 min to prevent the fermentation liquor from generating mould, the acidity is measured during the exhaust, after the acidity value of the natural apple fermentation liquor is stabilized at 3.4-3.5, the natural apple fermentation liquor is diluted by purified water, and the mass ratio of the natural apple fermentation liquor to the purified water is 1: 7.5 to 12.5; homogenizing the diluent by using a full-automatic sterile high-pressure homogenizer, setting the pressure to be 30-50 MPa and the temperature to be 32-37 ℃ for 10min, then reducing the pressure to be 20-25 MPa at the same temperature, continuing homogenizing for 5min to obtain the natural composite fruit fermentation broth diluent, and hermetically canning at 4 ℃.
More preferably, the lactobacillus plantarum is purchased from China agricultural culture Collection of microorganisms, and the strain number is ACCC 11016.
Preferably, the raw material formula is any one of the following formulas in percentage by mass:
the formula I is as follows:
and a second formula:
and the formula III:
the invention also provides a preparation method of the coarse cereal egg-free cake fermented by the natural apple fermentation liquid, which is characterized by comprising the following steps:
step 1): uniformly mixing wheat flour, oat flour, tartary buckwheat sprout powder and baking powder according to a mass ratio to obtain mixed powder;
step 2): mixing the compound sweetener, the compound vegetable protein powder and the natural apple fermentation broth diluent; then treating the protein paste by using ultrahigh pressure, setting the temperature at 45 ℃ and the pressure at 300-350 MPa, beating the protein paste by using a stirrer after the protein paste is pressed for 15-20 min, and obtaining the protein paste after the protein paste is beaten to be wet-foamed;
step 3): mixing the mixed powder obtained in the step 1) and the protein paste obtained in the step 2) by using a stirrer; after stirring, obtaining a batter and pouring the batter into a mould for forming;
step 4): baking the batter obtained in the step 3) by using an oven to obtain the natural apple fermentation liquid fermented coarse cereal egg-free cake.
Preferably, the baking process in the step 4) is as follows: setting the upper fire temperature at 180 deg.C and the lower fire temperature at 175 deg.C, baking for 10min, adjusting the upper fire temperature at 170 deg.C and the lower fire temperature at 165 deg.C, and baking for 10 min.
The invention takes wheat flour, oat flour, tartary buckwheat sprout powder, composite plant protein powder, baking powder, natural apple fermentation liquid diluent and composite sweetener as raw materials, and is prepared by the steps of preparing the natural apple fermentation liquid diluent, mixing dry materials, mixing wet materials, uniformly mixing, forming, baking and the like. The prepared coarse cereal egg-free cake fermented by the natural apple fermentation liquid is fine and smooth in texture, full in color, soft in taste, mellow in fermented fragrance, and rich in flavonoid compounds such as rutin and quercetin, and nutrient substances such as beta-glucan; furthermore, compared with common cakes, the natural apple fermentation liquid fermented coarse cereal egg-free cakes also have the characteristics of low sugar, low fat and the like.
According to the coarse cereal egg-free cake prepared by using the natural apple fermentation liquor, the surface hydrophobicity of the compound protein in the raw materials is improved and the competitive adsorption of the emulsifier is reduced by virtue of the action of the extracellular polysaccharide in the natural fermentation liquor, so that the foaming capacity and the foam stability of the compound protein are obviously improved. Furthermore, the content of beta-glucan and flavonoid compounds such as rutin and quercetin in the product is greatly improved by adding the composite plant protein powder, oat powder and tartary buckwheat sprout powder in the raw materials, wherein the rutin content can be increased by 4-6 times, the compounds endow the product with higher edible and medicinal values, have the effects of reducing cholesterol and blood sugar concentration, resisting bacteria and diminishing inflammation and the like, and can enhance the immunity of a human body after being eaten for a long time.
Compared with the traditional cake sold in the market, the natural apple fermentation liquid fermented coarse cereal egg-free cake provided by the invention has the advantages that the nutrition, the sensory characteristics and the quality guarantee period of the product are optimized to a certain degree by using the natural apple fermentation liquid fermentation technology. The natural apple fermentation broth fermented coarse cereal egg-free cake obtained after fermentation of the natural apple fermentation broth is improved in texture and taste, and the natural apple fermentation broth endows the product with various amino acids and other nutritional ingredients, wherein the contained 8 essential amino acids including lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine are remarkably improved. Furthermore, the content of beta-glucan and flavonoid compounds such as rutin and quercetin in the product is greatly improved by adding the composite plant protein powder, oat powder and tartary buckwheat sprout powder in the raw materials, wherein the content of the rutin can be increased by 4-6 times, the compounds endow the product with higher edible and medicinal values, have the effects of reducing cholesterol and blood sugar concentration, resisting bacteria and diminishing inflammation and the like, and can enhance the immunity of a human body after long-term eating, so that the product can be favored by consumer groups.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
Example 1
The raw materials of the coarse cereal egg-free cake fermented by the natural apple fermentation liquor are calculated by 10kg, and the raw materials comprise the following components in percentage by weight:
preparing a natural apple fermentation broth diluent:
cutting fresh apples into fruit pieces, and mixing with cold boiled water at the temperature of 10 ℃ according to the mass ratio to obtain the fresh apple fruit pieces: cold boiled water at 10 ℃ is 1: 3.5, putting the mixture into a fermentation tank which is sterilized in advance, and adding lactobacillus plantarum, wherein the adding amount of the lactobacillus plantarum is 0.4 percent of the total mass of the fresh apple dices and the cold boiled water at 10 ℃, and the fermentation temperature is set to be 25 ℃ for fermentation. In the fermentation process, stirring the fermentation liquor every 2 days, exhausting for 3min to prevent the fermentation liquor from producing mould, simultaneously measuring acidity during exhausting, and diluting with purified water after the acidity value of the natural apple fermentation liquor is stabilized at 3.4; the natural apple fermentation liquor is calculated according to the mass ratio: the purified water is 1: 7.5, adding the natural apple fermentation liquor into purified water for dilution; homogenizing the diluted solution with a full-automatic sterile high-pressure homogenizer at a set pressure of 30MPa and a temperature of 32 deg.C for 10min, reducing the pressure to 20MPa at the same temperature, further homogenizing for 5min to obtain natural compound fruit fermentation broth diluted solution, and hermetically canning at 4 deg.C.
The lactobacillus plantarum (the strain number is ACCC 11016) is purchased from China agricultural microorganism culture collection center.
The preparation method of the coarse cereal egg-free cake fermented by the natural apple fermentation liquid specifically comprises the following steps:
mixing of dry materials
Mixing wheat flour, oat flour, tartary buckwheat sprout powder and baking powder according to the mass ratio of wheat flour to oat flour: oat flour: buckwheat sprout powder: the baking powder is 1: 0.5: 0.05: uniformly mixing the components in a mass ratio of 0.02 to obtain mixed powder;
(1) wet material mixing
The compound sweetener, the compound vegetable protein powder and the natural apple fermentation liquor diluent are mixed according to the mass ratio, namely the compound sweetener: compound vegetable protein powder: the dilution liquid of the natural apple fermentation liquid is 1: 8.37: 10 by mass; uniformly mixing, treating the mixture by using ultrahigh pressure, setting the temperature at 45 ℃ and the pressure at 300MPa, beating the mixture by using a stirrer after the mixture is pressed for 15min, and beating the mixture until the mixture is wet and foamed to obtain protein paste;
the composite plant protein powder is prepared from corn protein isolate powder and tartary buckwheat protein isolate powder according to the mass ratio of corn protein isolate: the isolated protein of tartary buckwheat is 1: 1, mixing the components in a mass ratio;
the compound sweetener is prepared from erythritol liquid, sorbitol liquid and xylitol liquid according to the mass ratio of erythritol liquid: sorbitol solution: the xylitol solution is 1: 1.25: 1.30 by mass;
(2) mixing and forming
Mixing the mixed powder obtained in the step (1) and the protein paste obtained in the step (2) by using a stirrer; after stirring, obtaining a batter and pouring the batter into a mould for forming;
(3) baking
And (4) baking the batter obtained in the step (3) by using an oven, setting the upper fire temperature to be 180 ℃ and the lower fire temperature to be 175 ℃, and baking for 10min, then adjusting the upper fire temperature to be 170 ℃ and the lower fire temperature to be 165 ℃, and baking for 10min to obtain the natural apple fermentation liquor fermented coarse cereal egg-free cake.
Comparative example 1
The coarse cereal egg cake comprises the following raw materials in parts by weight of 10 kg:
the coarse cereal egg cake is prepared by the following steps:
(1) mixing of dry materials
Mixing wheat flour, oat flour, tartary buckwheat sprout powder and baking powder according to the mass ratio of wheat flour to oat flour: oat flour: buckwheat sprout powder: the baking powder is 1: 0.5: 0.05: uniformly mixing the components in a mass ratio of 0.02 to obtain mixed powder;
(2) wet material mixing
Mixing egg protein liquid and compound sweetener with a blender, and foaming; after the leavening is finished, uniformly mixing the leavening with egg yolk liquid and the mixed powder obtained in the step (1) in three times to obtain batter;
(3) baking
And (3) baking the batter obtained in the step (2) by using an oven, setting the upper fire temperature to be 180 ℃ and the lower fire temperature to be 175 ℃, and after baking for 10min, adjusting the upper fire temperature to be 170 ℃ and the lower fire temperature to be 165 ℃, and baking for 10min to obtain the coarse cereal egg cake.
Comparative example 2
The coarse cereal and coarse cereal egg-free cake comprises the following raw materials in parts by weight of 10 kg:
the coarse cereal and coarse cereal egg-free cake is prepared by the following steps:
(1) mixing of dry materials
Mixing wheat flour, oat flour, tartary buckwheat sprout powder and baking powder according to the mass ratio of wheat flour to oat flour: oat flour: buckwheat sprout powder: the baking powder is 1: 0.5: 0.05: uniformly mixing the components in a mass ratio of 0.02 to obtain mixed powder;
(2) wet material mixing
The composite sweetener, the composite vegetable protein powder and the milk are mixed according to the mass ratio: compound vegetable protein powder: the milk is 1: 8.37: 9.74 to obtain mixed slurry;
(3) mixing and forming
Beating the compound sweetener, the mixed powder obtained in the step (1) and the mixed slurry obtained in the step (2) in proportion by using a stirrer until the mixture is wet and foamed, and pouring the mixture into a mold for molding;
(4) baking
And (4) baking the batter obtained in the step (3) by using an oven, setting the upper fire temperature to be 180 ℃ and the lower fire temperature to be 175 ℃, and after baking for 10min, adjusting the upper fire temperature to be 170 ℃ and the lower fire temperature to be 165 ℃, and baking for 10min to obtain the coarse cereal egg cake.
The foamability and foam stability of the natural apple fermentation broth fermented coarse cereal egg-free cake obtained in the example 1, the coarse cereal egg-free cake obtained in the comparative example 1 and the coarse cereal egg-free cake obtained in the comparative example 2 in the production process are detected, and the obtained results are shown in the following table 1.
TABLE 1
| Index (I) | Example 1 | Comparative example 1 | Comparative example 2 |
| Foaming Property (%) | 80.09 | 82.75 | 74.12 |
| Foam stability (%) | 62.86 | 65.33 | 52.39 |
As can be seen from table 1, compared with the coarse cereal egg-free cakes and the coarse cereal egg-free cakes without the natural fruit fermentation broth fermentation technology, the protein foamability of the coarse cereal egg-free cakes prepared by fermenting the natural apple fermentation broth is reduced by only 3.21% compared with the coarse cereal egg-free cakes, and compared with the coarse cereal egg-free cakes with the additives for improving the foamability of the substitute protein, the foamability of the product is increased by 11.64%; on the other hand, the foam stability is reduced by only 3.78% compared with the coarse cereal egg-free cake, and the foam stability of the product is improved by 19.98% compared with the coarse cereal egg-free cake with the additive for improving the foaming property of the substitute protein. Compared with the method that the foaming property and the foam stability of the protein substitute are optimized by using the additive, the foaming property and the foam stability of the protein substitute can be better improved by using the natural fermentation liquid fermentation technology, and the effect of improving the foaming property and the foam stability of the protein substitute is similar to that of using eggs for making, so that the natural fruit fermentation liquid fermentation technology can be better applied to the production of the coarse cereal egg-free cake.
The hardness, elasticity, adhesiveness, chewiness and recoverability of the natural apple fermentation broth fermented coarse cereal egg-free cake obtained in example 1, the coarse cereal egg-free cake obtained in comparative example 1 and the coarse cereal egg-free cake obtained in comparative example 2 were measured, and the results are shown in table 2.
TABLE 2
As can be seen from table 2, compared to the coarse cereal egg-free cakes and the coarse cereal egg-free cakes without the fermentation technology of the natural fruit fermentation broth, the hardness of the natural apple fermentation broth fermented coarse cereal egg-free cakes is reduced by 18.54% compared with the coarse cereal egg-free cakes, and is reduced by 12.75% compared with the coarse cereal egg-free cakes, while the elasticity is respectively increased by 25% and 12.68%, the adhesion is respectively increased by 27.27% and 12.90%, the chewiness is respectively increased by 22.31% and 14.43%, and the difference of the recoverability is small. Therefore, the quality of the cakes made by using the natural apple fermentation broth fermentation technology, especially the coarse cereal egg-free cakes, is softer and more elastic in taste compared with the traditional cakes, and the final quality is improved.
Example 2
The raw materials of the coarse cereal egg-free cake fermented by the natural apple fermentation liquor are calculated by 10kg, and the raw materials comprise the following components in percentage by weight:
preparing a natural apple fermentation broth diluent:
cutting fresh apples into fruit pieces, and mixing with cold boiled water at the temperature of 15 ℃ according to the mass ratio to obtain the fresh apple fruit pieces: 1 part of cold boiled water at 15 ℃: 5.5, putting the mixture into a fermentation tank which is sterilized in advance, and adding lactobacillus plantarum, wherein the adding amount of the lactobacillus plantarum is 0.6 percent of the total mass of the fresh apple dices and the 15 ℃ cold boiled water, and the fermentation temperature is set to be 30 ℃ for fermentation. In the fermentation process, stirring the fermentation liquor every 2 days, exhausting for 5min to prevent the fermentation liquor from producing mould, simultaneously measuring acidity during exhausting, and diluting with purified water after the acidity value of the natural apple fermentation liquor is stabilized at 3.5; the natural apple fermentation liquor is calculated according to the mass ratio: the purified water is 1: 12.5, adding the natural apple fermentation liquor into purified water for dilution; homogenizing the diluted solution with a full-automatic sterile high-pressure homogenizer at a set pressure of 50MPa and a temperature of 37 deg.C for 10min, reducing the pressure to 25MPa at the same temperature, further homogenizing for 5min to obtain natural compound fruit fermentation broth diluted solution, and hermetically canning at 4 deg.C.
The lactobacillus plantarum (the strain number is ACCC 11016) is purchased from China agricultural microorganism culture collection center.
The preparation method of the coarse cereal egg-free cake fermented by the natural apple fermentation liquid specifically comprises the following steps:
(1) mixing of dry materials
Mixing wheat flour, oat flour, tartary buckwheat sprout powder and baking powder according to the mass ratio of wheat flour to oat flour: oat flour: buckwheat sprout powder: the baking powder is 1: 0.5: 0.05: uniformly mixing the components in a mass ratio of 0.02 to obtain mixed powder;
(2) wet material mixing
The compound sweetener, the compound vegetable protein powder and the natural apple fermentation liquor diluent are mixed according to the mass ratio, namely the compound sweetener: compound vegetable protein powder: the dilution liquid of the natural apple fermentation liquid is 1: 10.52: 10 by mass; uniformly mixing, treating the mixture by using ultrahigh pressure, setting the temperature at 45 ℃ and the pressure at 350MPa, beating the mixture by using a stirrer after the mixture is pressed for 20min, and beating the mixture until the mixture is wet and foamed to obtain protein paste;
the composite plant protein powder is prepared from corn protein isolate powder and tartary buckwheat protein isolate powder according to the mass ratio of corn protein isolate: the isolated protein of tartary buckwheat is 1: 1.5, mixing;
the compound sweetener is prepared from erythritol liquid, sorbitol liquid and xylitol liquid according to the mass ratio of erythritol liquid: sorbitol solution: the xylitol solution is 1: 1: 1.15 by mass;
(3) mixing and forming
Mixing the mixed powder obtained in the step (1) and the protein paste obtained in the step (2) by using a stirrer; after stirring, obtaining a batter and pouring the batter into a mould for forming;
(4) baking
And (4) baking the batter obtained in the step (3) by using an oven, setting the upper fire temperature to be 180 ℃ and the lower fire temperature to be 175 ℃, and baking for 10min, then adjusting the upper fire temperature to be 170 ℃ and the lower fire temperature to be 165 ℃, and baking for 10min to obtain the natural apple fermentation liquor fermented coarse cereal egg-free cake.
Comparative example 3
The coarse cereal egg cake comprises the following raw materials in parts by weight of 10 kg:
the coarse cereal egg cake is prepared by the following steps:
(1) mixing of dry materials
Mixing wheat flour, oat flour, tartary buckwheat sprout powder and baking powder according to the mass ratio of wheat flour to oat flour: oat flour: buckwheat sprout powder: the baking powder is 1: 0.5: 0.05: uniformly mixing the components in a mass ratio of 0.02 to obtain mixed powder;
(2) wet material mixing
Mixing egg protein liquid and compound sweetener with a blender, and foaming; after the leavening is finished, uniformly mixing the leavening with egg yolk liquid and the mixed powder obtained in the step (1) in three times to obtain batter;
(3) baking
And (3) baking the batter obtained in the step (2) by using an oven, setting the upper fire temperature to be 180 ℃ and the lower fire temperature to be 175 ℃, and after baking for 10min, adjusting the upper fire temperature to be 170 ℃ and the lower fire temperature to be 165 ℃, and baking for 10min to obtain the coarse cereal egg cake.
Comparative example 4
The coarse cereal and coarse cereal egg-free cake comprises the following raw materials in parts by weight of 10 kg:
the coarse cereal and coarse cereal egg-free cake is prepared by the following steps:
(1) mixing of dry materials
Mixing wheat flour, oat flour, tartary buckwheat sprout powder and baking powder according to the mass ratio of wheat flour to oat flour: oat flour: buckwheat sprout powder: the baking powder is 1: 0.5: 0.05: uniformly mixing the components in a mass ratio of 0.02 to obtain mixed powder;
(2) wet material mixing
The composite sweetener, the composite vegetable protein powder and the milk are mixed according to the mass ratio: compound vegetable protein powder: the milk is 1: 8.37: 9.74 to obtain mixed slurry;
(3) mixing and forming
Beating the compound sweetener, the mixed powder obtained in the step (1) and the mixed slurry obtained in the step (2) in proportion by using a stirrer until the mixture is wet and foamed, and pouring the mixture into a mold for molding;
(4) baking
And (4) baking the batter obtained in the step (3) by using an oven, setting the upper fire temperature to be 180 ℃ and the lower fire temperature to be 175 ℃, and after baking for 10min, adjusting the upper fire temperature to be 170 ℃ and the lower fire temperature to be 165 ℃, and baking for 10min to obtain the coarse cereal egg cake.
The foamability and foam stability of the natural apple fermentation broth fermented coarse cereal egg-free cake obtained in the example 2, the coarse cereal egg-free cake obtained in the comparative example 3, and the coarse cereal egg-free cake obtained in the comparative example 4 in the production process were tested, and the obtained results are shown in table 3.
TABLE 3
| Index (I) | Example 2 | Comparative example 3 | Comparative example 4 |
| Foaming Property (%) | 81.01 | 83.76 | 75.13 |
| Foam stability (%) | 63.19 | 66.52 | 53.12 |
As can be seen from table 3, compared with the coarse cereal egg-free cakes and the coarse cereal egg-free cakes without the natural fruit fermentation broth fermentation technology, the protein foamability of the coarse cereal egg-free cakes prepared by fermenting the natural apple fermentation broth is reduced by only 3.28% compared with the coarse cereal egg-free cakes, and compared with the coarse cereal egg-free cakes with the additives for improving the foamability of the substitute protein, the foamability of the product is improved by 7.83%; on the other hand, the foam stability is reduced by 5.01% compared with the coarse cereal egg-free cake, and the foam stability of the product is improved by 18.96% compared with the coarse cereal egg-free cake with the additive for improving the foaming property of the substitute protein. Compared with the method that the foaming property and the foam stability of the protein substitute are optimized by using the additive, the foaming property and the foam stability of the protein substitute can be better improved by using the natural fermentation liquid fermentation technology, and the effect of improving the foaming property and the foam stability of the protein substitute is similar to that of using eggs for making, so that the natural fruit fermentation liquid fermentation technology can be better applied to the production of the coarse cereal egg-free cake.
The hardness, elasticity, adhesiveness, chewiness and recoverability of the natural apple fermentation broth fermented coarse cereal egg-free cake obtained in example 2, the coarse cereal egg-free cake obtained in comparative example 3, and the coarse cereal egg-free cake obtained in comparative example 4 were measured, and the results are shown in table 4.
TABLE 4
| Index (I) | Example 2 | Comparative example 3 | Comparative example 4 |
| Hardness (g) | 873.07 | 1082.07 | 1022.16 |
| Elasticity | 0.80 | 0.64 | 0.71 |
| Adhesion (g.s) | 0.70 | 0.55 | 0.62 |
| Chewiness of the product | 361.20 | 277.11 | 306.90 |
| Recovery property | 0.20 | 0.21 | 0.19 |
As can be seen from table 4, compared to the coarse cereal egg-free cakes and the coarse cereal egg-free cakes without the fermentation technology of the natural fruit fermentation broth, the hardness of the natural apple fermentation broth fermented coarse cereal egg-free cakes is reduced by 19.31% compared with the coarse cereal egg-free cakes, the hardness is reduced by 14.59% compared with the coarse cereal egg-free cakes, the elasticity is respectively increased by 25% and 12.68%, the adhesion is respectively increased by 27.27% and 12.90%, the chewiness is respectively increased by 30.35% and 17.69%, and the difference of the recoverability is smaller. Therefore, the quality of the cakes made by using the natural apple fermentation broth fermentation technology, especially the coarse cereal egg-free cakes, is softer and more elastic in taste compared with the traditional cakes, and the final quality is improved.
Example 3
The raw materials of the coarse cereal egg-free cake fermented by the natural apple fermentation liquor are calculated by 10kg, and the raw materials comprise the following components in percentage by weight:
preparing a natural apple fermentation broth diluent:
cutting fresh apples into fruit pieces, and mixing with cold boiled water at the temperature of 10 ℃ according to the mass ratio to obtain the fresh apple fruit pieces: cold boiled water at 10 ℃ is 1: 3.5, putting the mixture into a fermentation tank which is sterilized in advance, and adding lactobacillus plantarum, wherein the adding amount of the lactobacillus plantarum is 0.6 percent of the total mass of the fresh apple dices and the cold boiled water at 10 ℃, and the fermentation temperature is set to be 30 ℃ for fermentation. In the fermentation process, stirring the fermentation liquor every 2 days, exhausting for 5min to prevent the fermentation liquor from producing mould, simultaneously measuring acidity during exhausting, and diluting with purified water after the acidity value of the natural apple fermentation liquor is stabilized at 3.4; the natural apple fermentation liquor is calculated according to the mass ratio: the purified water is 1: 7.5, adding the natural apple fermentation liquor into purified water for dilution; homogenizing the diluted solution with a full-automatic sterile high-pressure homogenizer at a set pressure of 30MPa and a temperature of 37 deg.C for 10min, reducing the pressure to 20MPa at the same temperature, further homogenizing for 5min to obtain natural compound fruit fermentation broth diluted solution, and hermetically canning at 4 deg.C.
The lactobacillus plantarum (the strain number is ACCC 11016) is purchased from China agricultural microorganism culture collection center.
The coarse cereal egg-free cake fermented by the natural apple fermentation liquid is prepared by the following steps:
(1) mixing of dry materials
Mixing wheat flour, oat flour, tartary buckwheat sprout powder and baking powder according to the mass ratio of wheat flour to oat flour: oat flour: buckwheat sprout powder: the baking powder is 1: 0.5: 0.05: uniformly mixing the components in a mass ratio of 0.02 to obtain mixed powder;
(2) wet material mixing
The compound sweetener, the compound vegetable protein powder and the natural apple fermentation liquor diluent are mixed according to the mass ratio, namely the compound sweetener: compound vegetable protein powder: the dilution liquid of the natural apple fermentation liquid is 1: 9.4: 10 by mass; uniformly mixing, treating the mixture by using ultrahigh pressure, setting the temperature at 45 ℃ and the pressure at 300MPa, beating the mixture by using a stirrer after the mixture is pressed for 15min, and beating the mixture until the mixture is wet and foamed to obtain protein paste;
the composite plant protein powder is prepared from corn protein isolate powder and tartary buckwheat protein isolate powder according to the mass ratio of corn protein isolate: the isolated protein of tartary buckwheat is 1: 1.2, mixing;
the compound sweetener is prepared from erythritol liquid, sorbitol liquid and xylitol liquid according to the mass ratio of erythritol liquid: sorbitol solution: the xylitol solution is 1: 1.25: 1.15 by mass;
(3) mixing and forming
Mixing the mixed powder obtained in the step (1) and the protein paste obtained in the step (2) by using a stirrer; after stirring, obtaining a batter and pouring the batter into a mould for forming;
(4) baking
And (4) baking the batter obtained in the step (3) by using an oven, setting the upper fire temperature to be 180 ℃ and the lower fire temperature to be 175 ℃, and baking for 10min, then adjusting the upper fire temperature to be 170 ℃ and the lower fire temperature to be 165 ℃, and baking for 10min to obtain the natural apple fermentation liquor fermented coarse cereal egg-free cake.
Comparative example 5
The coarse cereal egg cake comprises the following raw materials in parts by weight of 10 kg:
the coarse cereal egg cake is prepared by the following steps:
(1) mixing of dry materials
Mixing wheat flour, oat flour, tartary buckwheat sprout powder and baking powder according to the mass ratio of wheat flour to oat flour: oat flour: buckwheat sprout powder: the baking powder is 1: 0.5: 0.05: uniformly mixing the components in a mass ratio of 0.02 to obtain mixed powder;
(2) wet material mixing
Mixing egg protein liquid and compound sweetener with a blender, and foaming; after the leavening is finished, uniformly mixing the leavening with egg yolk liquid and the mixed powder obtained in the step (1) in three times to obtain batter;
(3) baking
And (3) baking the batter obtained in the step (2) by using an oven, setting the upper fire temperature to be 180 ℃ and the lower fire temperature to be 175 ℃, and after baking for 10min, adjusting the upper fire temperature to be 170 ℃ and the lower fire temperature to be 165 ℃, and baking for 10min to obtain the coarse cereal egg cake.
Comparative example 6
The coarse cereal and coarse cereal egg-free cake comprises the following raw materials in parts by weight of 10 kg:
the coarse cereal and coarse cereal egg-free cake is prepared by the following steps:
(1) mixing of dry materials
Mixing wheat flour, oat flour, tartary buckwheat sprout powder and baking powder according to the mass ratio of wheat flour to oat flour: oat flour: buckwheat sprout powder: the baking powder is 1: 0.5: 0.05: uniformly mixing the components in a mass ratio of 0.02 to obtain mixed powder;
(2) wet material mixing
The composite sweetener, the composite vegetable protein powder and the milk are mixed according to the mass ratio: compound vegetable protein powder: the milk is 1: 8.37: 9.74 to obtain mixed slurry;
(3) mixing and forming
Beating the compound sweetener, the mixed powder obtained in the step (1) and the mixed slurry obtained in the step (2) in proportion by using a stirrer until the mixture is wet and foamed, and pouring the mixture into a mold for molding;
(4) baking
Baking the batter obtained in the step (3) by using an oven, setting the upper fire temperature to be 180 ℃ and the lower fire temperature to be 175 ℃, and baking for 10min, then adjusting the upper fire temperature to be 170 ℃ and the lower fire temperature to be 165 ℃ and baking for 10min to obtain the coarse cereal egg-containing cake;
the foamability and foam stability of the natural apple fermentation broth fermented coarse cereal egg-free cake obtained in example 3, the coarse cereal egg-free cake obtained in comparative example 3-1 of example 3, and the coarse cereal egg-free cake obtained in comparative example 3-2 of example 3 were measured during the production process, and the results are shown in table 5.
TABLE 5
| Index (I) | Example 3 | Comparative example 5 | Comparative example 6 |
| Foaming Property (%) | 80.09 | 83.75 | 73.12 |
| Foam stability (%) | 63.86 | 65.43 | 51.39 |
As can be seen from table 5, compared with the coarse cereal egg-free cakes and the coarse cereal egg-free cakes without the natural fruit fermentation broth fermentation technology, the protein foamability of the coarse cereal egg-free cakes prepared by fermenting the natural apple fermentation broth is only reduced by 4.37% compared with the coarse cereal egg-free cakes, and compared with the coarse cereal egg-free cakes with the additives for improving the foamability of the substitute protein, the foamability of the product is improved by 9.53%; on the other hand, the foam stability is reduced by only 2.40% compared with the coarse cereal egg-free cake, and the foam stability of the product is improved by 24.27% compared with the coarse cereal egg-free cake with the additive for improving the foaming property of the substitute protein. Compared with the method that the foaming property and the foam stability of the protein substitute are optimized by using the additive, the foaming property and the foam stability of the protein substitute can be better improved by using the natural fermentation liquid fermentation technology, and the effect of improving the foaming property and the foam stability of the protein substitute is similar to that of using eggs for making, so that the natural fruit fermentation liquid fermentation technology can be better applied to the production of the coarse cereal egg-free cake.
The hardness, elasticity, adhesiveness, chewiness and recoverability of the natural apple fermentation broth fermented coarse cereal egg-free cake obtained in example 3, the coarse cereal egg-free cake obtained in comparative example 5, and the coarse cereal egg-free cake obtained in comparative example 6 were measured, and the results are shown in table 6.
TABLE 6
| Index (I) | Example 3 | Comparative example 5 | Comparative example 6 |
| Hardness (g) | 853.07 | 1030.07 | 1012.16 |
| Elasticity | 0.80 | 0.64 | 0.71 |
| Adhesion (g.s) | 0.70 | 0.55 | 0.62 |
| Chewiness of the product | 331.20 | 277.15 | 300.90 |
| Recovery property | 0.20 | 0.21 | 0.19 |
As can be seen from table 6, compared to the coarse cereal egg-free cakes and the coarse cereal egg-free cakes without the fermentation technology of the natural fruit fermentation broth, the hardness of the natural apple fermentation broth fermented coarse cereal egg-free cakes is reduced by 17.18% compared with the coarse cereal egg-free cakes, the hardness is reduced by 15.72% compared with the coarse cereal egg-free cakes, the elasticity is respectively increased by 25% and 12.68%, the adhesion is respectively increased by 27.27% and 12.90%, the chewiness is respectively increased by 19.50% and 10.07%, and the difference of the recoverability is small. Therefore, the quality of the cakes made by using the natural apple fermentation broth fermentation technology, especially the coarse cereal egg-free cakes, is softer and more elastic in taste compared with the traditional cakes, and the final quality is improved.
In conclusion, compared with other cake products, the natural apple fermentation liquid fermented coarse cereal egg-free cake provided by the invention has the advantages that due to the action of the extracellular polysaccharide in the natural fermentation liquid, the surface hydrophobicity of the compound protein in the raw materials is improved, and the competitive adsorption of the emulsifier is reduced, so that the foaming capacity and the foam stability of the compound protein are obviously improved. Furthermore, the product is rich in beta-glucan and flavonoid compounds such as rutin, quercetin and other nutrient substances by adding the compound plant protein powder, oat powder and tartary buckwheat sprout powder in the raw materials, so that the product has higher edible and medicinal values, has the effects of reducing cholesterol and blood sugar concentration, resisting bacteria and diminishing inflammation and the like, and can enhance the immunity of a human body after being eaten for a long time.
Claims (10)
1. The coarse cereal egg-free cake fermented by natural apple fermentation liquor is characterized in that raw materials comprise the following components in percentage by mass:
2. the natural apple fermentation broth fermented coarse cereal egg-free cake as claimed in claim 1, wherein the mass ratio of the wheat flour, the oat flour, the tartary buckwheat sprout powder and the baking powder is 1: 0.5: 0.05: 0.02; the mass ratio of the compound sweetening agent to the compound vegetable protein powder to the natural apple fermentation broth diluent is 1: (8.29-10.67): 10.
3. the natural apple fermentation broth fermented coarse cereal egg-free cake as claimed in claim 1, wherein the composite plant protein powder is prepared from corn protein isolate powder and tartary buckwheat protein isolate powder in a proportion of 1: (1-1.5) in a mass ratio.
4. The natural apple fermentation broth fermented coarse cereal egg-free cake as claimed in claim 3, wherein the mass content of crude protein in the corn protein isolate powder is 85.0-90.0%; the tartary buckwheat isolated protein powder contains 80.0-85.0% of crude protein by mass.
5. The natural apple fermentation broth fermented coarse cereal egg-free cake as claimed in claim 1, wherein the compound sweetener is a mixture of erythritol solution, sorbitol solution and xylitol solution in a proportion of 1: (1-1.25): (1.15-1.30) in a mass ratio.
6. The natural apple fermentation broth fermented coarse cereal egg-free cake as claimed in claim 1, wherein the preparation method of the natural apple fermentation broth diluent is as follows: cutting fresh apples into fruit pieces, mixing the fruit pieces with cold boiled water at the temperature of 10-15 ℃ in a proportion of 1: (3.5-5.5) uniformly mixing the components in the mass ratio, putting the mixture into a sterilized fermentation tank, and adding lactobacillus plantarum, wherein the addition amount of the lactobacillus plantarum is 0.4-0.6% of the total mass of the fresh apple dices and the cold boiled water at the temperature of 10-15 ℃, and the fermentation temperature is set to be 25-30 ℃ for fermentation; in the fermentation process, the fermentation liquor is stirred every 2 days and is exhausted for 3-5 min to prevent the fermentation liquor from generating mould, the acidity is measured during the exhaust, after the acidity value of the natural apple fermentation liquor is stabilized at 3.4-3.5, the natural apple fermentation liquor is diluted by purified water, and the mass ratio of the natural apple fermentation liquor to the purified water is 1: 7.5 to 12.5; homogenizing the diluent by using a full-automatic sterile high-pressure homogenizer, setting the pressure to be 30-50 MPa and the temperature to be 32-37 ℃ for 10min, then reducing the pressure to be 20-25 MPa at the same temperature, continuing homogenizing for 5min to obtain the natural composite fruit fermentation broth diluent, and hermetically canning at 4 ℃.
7. The natural apple fermentation broth fermented coarse cereal egg-free cake as claimed in claim 6, wherein the lactobacillus plantarum is purchased from China agricultural microbial cultures Collection center, and the strain number is ACCC 11016.
8. The natural apple fermentation broth fermented coarse cereal egg-free cake as claimed in claim 1, wherein the raw material formula is any one of the following formulas in percentage by mass:
the formula I is as follows:
and a second formula:
and the formula III:
9. the method for preparing the natural apple fermentation broth fermented coarse cereal egg-free cake as claimed in any one of claims 1 to 8, which is characterized by comprising the following steps:
step 1): uniformly mixing wheat flour, oat flour, tartary buckwheat sprout powder and baking powder according to a mass ratio to obtain mixed powder;
step 2): mixing the compound sweetener, the compound vegetable protein powder and the natural apple fermentation broth diluent; then treating the protein paste by using ultrahigh pressure, setting the temperature at 45 ℃ and the pressure at 300-350 MPa, beating the protein paste by using a stirrer after the protein paste is pressed for 15-20 min, and obtaining the protein paste after the protein paste is beaten to be wet-foamed;
step 3): mixing the mixed powder obtained in the step 1) and the protein paste obtained in the step 2) by using a stirrer; after stirring, obtaining a batter and pouring the batter into a mould for forming;
step 4): baking the batter obtained in the step 3) by using an oven to obtain the natural apple fermentation liquid fermented coarse cereal egg-free cake.
10. The method for preparing the natural apple fermentation broth fermented coarse cereal egg-free cake as claimed in claim 9, wherein the specific baking process in the step 4) is as follows: setting the upper fire temperature at 180 deg.C and the lower fire temperature at 175 deg.C, baking for 10min, adjusting the upper fire temperature at 170 deg.C and the lower fire temperature at 165 deg.C, and baking for 10 min.
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