CN112293453A

CN112293453A - Egg white beating foam, preparation method and application thereof, sponge cake and preparation method thereof

Info

Publication number: CN112293453A
Application number: CN202010976080.XA
Authority: CN
Inventors: 王学东; 唐梦琦; 陈挚; 胡先勤; 付阳; 宋劲松; 郑卓; 张苗苗
Original assignee: Wuhan Polytechnic University
Current assignee: Wuhan Polytechnic University
Priority date: 2020-09-16
Filing date: 2020-09-16
Publication date: 2021-02-02

Abstract

The invention belongs to the field of processing of baked food, and discloses egg white beating foam, a preparation method and application thereof, a sponge cake and a preparation method thereof. The preparation method comprises the following steps: 1) performing first hair-beating on egg white and chitin until the egg white is in a fishing net shape; 2) performing secondary foaming on the substance obtained in the step 1) and the first part of soft sugar until large foam is less or disappears to obtain egg white foaming foam. The chitin is selected to be mixed with the egg white liquid for foaming, so that the obtained egg white liquid has high foaming capacity and high foam stability. Chitin can form firm link with the helical structure of xanthan gum, in the process of beating egg white, huge shearing force is formed along with the formation, the rearrangement combination and orientation of polysaccharide molecules are promoted, the viscosity of the system and the density of foam are increased, and finally the cake with uniform density of internal tissue air pore tissues and soft texture is obtained.

Description

Egg white beating foam, preparation method and application thereof, sponge cake and preparation method thereof

Technical Field

The invention belongs to the field of processing of baked foods, and particularly relates to egg white beating foam, a preparation method and application thereof, a sponge cake and a preparation method thereof.

Background

The cake is a popular convenience food which is prepared by taking eggs, low-gluten flour and sugar as main materials and adding certain auxiliary materials, fully stirring and inflating, mixing paste, injecting into a mold and baking. Sponge cakes are deeply loved by people and win the market due to certain representativeness. The difference between the cake making and the bread and steamed bun making lies in that the step of dough fermentation is not carried out, the dough fermentation can make the interior of the cake aerated and the dough fluffy, and the prepared product has soft mouthfeel. In the processing process of the cake, the effect of compact internal tissue structure and soft texture is achieved by injecting partial gas into the cake.

The foaming property of egg white protein is widely applied in the field of foods such as baking. However, the foaming effect and the foam stability of the egg white greatly fluctuate under the influence of a plurality of factors such as external environment and the like. The egg white protein whipping is an important step in the cake preparation process, and the whipping degree of the egg white protein determines whether the internal structure of the prepared product is compact and the texture of the product is soft. The conventional method for improving the foaming property of the egg white mainly comprises a physical modification method, a chemical modification method and an enzymolysis modification method. Chemical modification is mostly used for theoretical research and provides basis because chemical residues are difficult to control and have safety problems, and is less applied to practice. The enzymolysis modification becomes the trend of the prior protein modification technology due to the advantages of safety, reliability, mild action, strong specificity, high efficiency, rich enzyme types and the like; however, this method requires a long waiting time and the presence of bitter peptide components which have an adverse effect on the final flavor of the product. Physical modification has the advantages of good safety, large handling capacity, simple operation, short action time, less nutrient loss and the like, but the modification effect is different. Meanwhile, researches show that the foaming capacity of the egg white can be effectively improved by adding partial salt or hydrocolloid, but the foam stability is not high, and the foam is easy to dissipate after the egg white protein is rapidly beaten; the foam stability of the egg white protein can be improved by means of microwave treatment, ultrasonic treatment and the like, but the foam stability of the egg white protein is slightly contributed to the foaming capacity. Therefore, on the basis of the existing research, the development of the egg white protein whipping method which can be whipped and frothed with high efficiency, can maintain the stability of foam and can not be defoamed immediately provides a new idea for improving the quality of cakes in the baking process.

Disclosure of Invention

The present invention aims to solve the above problems by improving the important step of beating the egg white during baking of the cake, so that the foaming ability and foam stability of the product are improved. In the cake preparation stage, the synergistic effect of the chitin and the xanthan gum influences the chemical action of partial protein in the egg white liquid, the foaming capacity and the foam stability are further improved, and the foam stability can be kept by combining auxiliary treatment. Meanwhile, the addition of the chitin enables the product to play a series of health care and immunoregulation gain effects while meeting the sensory enjoyment of modern people.

In order to achieve the above object, a first aspect of the present invention provides a method for preparing egg white frothy foam with high foaming capacity and high foam stability, which is characterized by comprising:

1) performing first hair-beating on egg white and chitin until the egg white is in a fishing net shape;

2) performing secondary foaming on the substance obtained in the step 1) and the first part of soft sugar until large foam is less or disappears to obtain egg white foaming foam.

In accordance with the present invention, macrofoam is a relative concept that can be judged by one skilled in the art based on common general knowledge.

According to the invention, the obtained egg white foamed foam has a uniform egg white organization state, retains small bubbles, has a texture shape, and is uniform and fine as a whole.

Chitin, also known as chitin (1,4) -2-acetamido-2-deoxy-D-glucan), is a natural organic compound widely existing in cells of lower plants, cell walls of higher plants and shells of crustaceans in the nature, and is a renewable natural polymer material second to cellulose on the earth. The chitin in the invention is obtained by commercial purchase.

The foaming principle in the whipping process of egg white can be explained as the emulsification process of air and liquid, i.e. mixing the immiscible substances of air and liquid into a relatively stable substance. The egg white protein can well bubble and needs to meet certain conditions. Firstly, external force is applied, and foam is formed and needs to do work; secondly, to reduce the surface tension, the foam formed would otherwise be "crushed" by the surface tension. Surface tension depends on the nature of the molecule, including chemical bonds, hydrogen bonding, molecular polarity, etc. At the same time, the foam is formed faster than it breaks down and dissipates. This depends on the viscosity of the liquid in addition to the surface tension, the lower the surface tension, the higher the viscosity, the slower the foam dissipates. In the research of the applicant, the selection of chitin and egg white liquid for mixing and foaming needs to start from the aspects of reducing the surface tension of the liquid and improving the viscosity, so that the obtained egg white foamed foam has high foaming capacity and high foam stability.

Egg white proteins (i.e., egg white) are broadly classified into relatively thin proteins having good foaming ability and thick proteins exhibiting a relatively stable foam system from the concentration profile. In research, the applicant finds that chitin can be used in a mixture of egg white proteins as a cation exchanger to influence the charge state of the proteins due to the unique charge property of the chitin. The relationship between the isoelectric Point (PI) of a protein and the pH of its system determines the ability of foam formation. When the pI in the system is approximate to the pH value, the system tends to be uncharged at the moment, and the hydrophobic effect is enhanced due to small repulsive force between proteins, thereby being beneficial to the formation of a viscoelastic membrane, namely the adsorption on a protein membrane. Therefore, the charge state of the protein is changed by adding a small amount of chitin part in the process of stirring egg white protein, so that the solubility of the protein is changed, the intermolecular interaction force is enhanced, and the foaming capacity is improved. (when the pI in the system is less than the pH value, the system is negatively charged, otherwise, the system is positively charged, the charge of the protein is increased in the two states, the hydrophilic effect is enhanced, and the foaming property is not favorable.)

The degree of foam stability after egg albumin is beaten depends on the opening of the protein molecule and the activation of its hydrophilic and hydrophobic groups. In the research, the applicant finds that the participation of chitin can form a system rheological property, and is beneficial to the opening of protein molecules so as to improve the stability of foam.

According to the invention, the eggs obtained from the egg white liquid need to be fresh and the storage temperature is not too high, and the egg white of the eggs needs to be completely separated, namely, the egg white liquid cannot exist in the egg white liquid; the container for holding the egg white is required to be anhydrous and oilless. Factors inside the container during whipping also affect the foaming properties and even the volume of the formed foam, and if a few water drops are attached, the egg yolk liquid is diluted, which is not favorable for the stability of the foam. Oil is insoluble in water, so that oil molecules are diffused to the foam wall during the foaming process, and the egg white contains less emulsifier which acts on the oil, so that the oil can isolate the obstruction of protein formation to cause foam instability. Therefore, the containers for egg white are required to be water-free and oil-free.

Preferably, the weight ratio of the egg white liquid to the chitin to the first part of soft sugar is 30-75: 0.04-0.1: 12-29.

Preferably, the first issuing speed is 450-550r/min, and the time is 8-16 s. The egg white liquid presents a fish net shape, namely relatively large bubbles with different uniformity appear in the egg white liquid, and the appearance presents the fish net shape.

Preferably, the second dispensing speed is 460-650r/min, and the time is 70-145 s.

The second aspect of the invention provides the egg white foaming foam with high foaming capacity and high foam stability obtained by the preparation method.

A third aspect of the present invention provides the use of the egg white frothed foam having a high frothing ability and a high froth stability as described above in the processing of baked food.

The fourth aspect of the invention provides a sponge cake with compact and soft texture, which comprises the following raw materials:

75-95 parts of low gluten wheat flour, 50-65 parts of corn oil, 0.2-0.4 part of xanthan gum, 40-60 parts of milk, 40-50 parts of second part of soft sugar, 40-50 parts of third part of soft sugar, 25-45 parts of fourth part of soft sugar, 0.6-1 part of citric acid, 455 parts of egg white foam-beating 358 and 182 parts of egg yolk liquid;

the egg white foaming foam is the egg white foaming foam with high foaming capacity and high foam stability.

According to the present invention, low gluten wheat flour, corn oil, xanthan gum, egg, milk, soft sugar, citric acid are all commercially available. For example, the low-gluten wheat flour and corn oil can be selected from cake special flour and corn oil produced by Yihaijiali golden dragon fish food and food products GmbH, the soft white sugar can be soft white sugar produced by Taigu group, the milk can be Nestle milk produced by Nestle group, and the egg can be common commercially available egg.

In the components, soft white sugar is adopted to replace common white granulated sugar, so that the soft white sugar is easier to dissolve in the cake paste, and the prepared cake product is easy to color.

The addition of corn oil to the above ingredients provides the sponge cake with the proper moisture content while providing the flavor profile so that the flavor of the product is not masked by other strong flavors.

In the components, the addition of the milk can ensure that the baked sponge cake has good softness and simultaneously endows nutrition and high-quality milk fragrance.

In the components, the addition of the citric acid can stabilize beaten protein and ensure that the prepared sponge cake does not have little fishy smell of eggs.

Preferably, the particle size of the low gluten wheat flour is less than or equal to 150 meshes.

In the research, the applicant finds that the xanthan gum can be combined with a large amount of water as polyanion due to the spiral structure, so that a spatial structure is formed in the whole system; chitin can form a stable link with a helical structure of xanthan gum, and huge shearing force is formed along with the formation of the chitin in the egg white stirring process, so that the rearrangement combination and orientation of polysaccharide molecules are promoted, and the viscosity of a system and the density of foam are increased; meanwhile, unfolded protein molecules are captured by the cross-linked network part formed by the unfolded protein molecules, and the system has larger motion resistance and forms a metastable state. Thus, the foam is better secured and the stability of the foam is further improved.

The synergistic effect of the chitin and the xanthan gum is added to partially influence the chemical effect of partial proteins in the egg white liquid, so that the egg white protein has more efficient foaming capability during whipping, the stability of foam is kept by combining auxiliary treatment in the whipping process, and the cake with uniform density of internal tissue air pore tissues and soft texture is obtained.

Meanwhile, the addition of the chitin enables the product to play a series of health care and immunoregulation gain effects while meeting the sensory enjoyment of modern people.

The fifth aspect of the present invention provides a preparation method of the sponge cake, which comprises:

(1) thirdly frothing egg white into froth, citric acid and a second part of soft sugar until a first uniform and fine mixture is obtained;

(2) performing fourth whipping on the first mixture, a third part of soft sugar and xanthan gum to a state of ten-tenth-haired hairs to obtain a second mixture;

(3) mixing egg yolk liquid with the fourth part of soft sugar, milk and corn oil to obtain a third mixture;

(4) uniformly mixing the third mixture with low gluten wheat flour to obtain a batter;

(5) uniformly mixing the batter with the second mixture to obtain cake batter;

(6) and injection molding, baking and cooling the cake paste to obtain the sponge cake.

Preferably, in step (1), the time for the third beating is 1-2min, and the beating speed is 520-620 rpm.

Preferably, in step (2), the stirring time is 1-2min, and the stirring speed is 520-620 rpm.

According to the invention, in the step (2), the ten-stage state is that the egg white liquid of the egg at the moment tends to be solid cream-like and has no fluidity, and the ten-stage state is stable because the egg white liquid is lifted by a stirring rod to form a 'hook-like' shape and does not drop rapidly, and is common knowledge in the field.

Preferably, the addition of the low gluten wheat flour follows the principle of "small multiple times".

Preferably, in the step (5), the mixture is mixed uniformly by a T-shaped method. The "t-method" specifically means: the mixture was repeatedly scribed in the container in the form of a "t" line, i.e. hooks were placed first laterally and then vertically to achieve uniform mixing.

According to the invention, sugar is an indispensable part in the baking process of cakes, and the sugar is added prematurely to be connected with protein in advance, so that the protein is difficult to spread, the beating time is prolonged, and the foaming capacity of the protein is partially weakened; at the same time, the amount of foam which is finally foamed is influenced, and the foaming is difficult to carry out due to the viscous property of the combination of the sugar and the egg white liquid. On the other hand, sugar increases the viscosity of the liquid, making it more difficult for the foam to dissipate and collapse, and sugar can retain moisture, further improving foam stability. After baking, the water is evaporated, and the sugar is gradually dried to form a structure of the sugar-shred reinforced cake. Therefore, the sugar needs to be added in several stepwise additions to improve the foaming properties of the egg white protein while ensuring the final baked product quality.

Preferably, in step (2), the whipping is carried out in a mild heat treatment, such as subjecting the container to a water bath at a temperature of 40 to 50 ℃, but without contacting the material with water. The mild heat treatment mode influences the aggregation degree of the protein during the egg white whipping operation, is beneficial to the extension of protein molecules, and the molecules interact to form soluble polymers, so that the soluble polymers are adsorbed on the gas-liquid interface and contribute to the foaming capacity.

Preferably, the preparation method further comprises: the second mixture is subjected to ultraviolet irradiation treatment to prevent gradual dissipation of the foam with time while waiting.

As a preferred scheme, the baking process parameters are as follows:

the temperatures of the upper fire and the lower fire are respectively 145-155 ℃, and the baking time is 45-55 min.

According to the present invention, the injection mold may be an injection mold conventionally used by those skilled in the art, such as an injection mold having a size of 6 inches.

Preferably, the preparation method further comprises: after injection molding, the entire mold containing the cake batter was shaken at the table top and then placed into an oven for baking.

Preferably, in the cooling process, the material should not be taken out immediately after the baking is finished, but the oven door is slowly opened to perform cold and hot adaptation at the end of the baking time, and then the material is taken out and cooled to obtain a finished product.

Additional features and advantages of the invention will be set forth in the detailed description which follows.

Drawings

The above and other objects, features and advantages of the present invention will become more apparent by describing in more detail exemplary embodiments thereof with reference to the attached drawings.

Fig. 1 shows a photograph of an egg white raising foam a according to example 1 of the present invention.

Fig. 2 shows a photograph of an egg white whipping foam a-1 according to example 1 of the present invention.

Fig. 3 shows a diagram of a final baked cake product of example 1 of the present invention.

Fig. 4 shows a photograph of the egg white whipping foam b of comparative example 1 of the present invention.

Fig. 5 shows a diagram of the final baked cake product of comparative example 1 of the present invention.

Fig. 6 shows a photograph of the egg white whipped foam c of comparative example 2 of the present invention.

Fig. 7 shows a diagram of the final baked cake product of comparative example 2 of the present invention.

Figure 8 shows a photograph of the egg white whipped foam d-1 of comparative example 3 of the present invention.

Fig. 9 shows a diagram of the final baked cake product of comparative example 3 of the present invention.

Figure 10 shows a photograph of the egg white frothed e-1 of comparative example 4 of the present invention.

Fig. 11 shows a diagram of the final baked cake product of comparative example 4 of the present invention.

Detailed Description

Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

In the embodiment of the invention, the low gluten wheat flour, the corn oil, the xanthan gum, the egg, the milk, the soft sugar and the citric acid are all obtained by commercial purchase. The low-gluten wheat flour and the corn oil are respectively selected from special cake flour and corn oil produced by Yihaijialijinlong fish food oil food GmbH, and the particle size of the low-gluten wheat flour is less than or equal to 150 meshes; the soft white sugar is produced by Taigu group, the milk is Nestle milk produced by Nestle company, and the egg is common commercial egg; the chitin source is Wuhanshengze food ingredient company, and the xanthan gum source is Sinodisi food (Shanghai) company.

In the embodiment of the invention, the preparation method of the egg white foaming foam with high foaming capacity and high foam stability comprises the following steps: the egg white and the chitin are subjected to first fermentation at the speed of 500r/min for 10s, and the egg white is in a fishing net shape. And performing secondary foaming on the obtained substance and the first part of soft sugar at the speed of 500r/min for 100s, wherein the large foam is less or disappears, and the egg white foaming foam is obtained. Wherein, the container for egg white liquid is required to be water-free and oil-free.

In the embodiment of the invention, the preparation method of the sponge cake comprises the following steps:

(1) thirdly foaming the egg white foam, citric acid and a second part of soft sugar at the speed of 580r/min for 75s until a uniform and fine first mixture is obtained, wherein the egg white is in a uniform tissue state, small bubbles are left, and the first mixture is in a texture shape;

(2) performing fourth whipping (whipping for 1-2min at the whipping speed of 550-620r/min) on the first mixture, the third part of soft sugar and xanthan gum to reach a tenth-haired state to obtain a second mixture, and then performing ultraviolet irradiation treatment on the second mixture for 5 min; the ten-stage state is that the egg white liquid tends to solid creamy state and does not have fluidity, the egg white liquid is lifted by a stirring rod to be in a 'hook angle shape' and does not drop rapidly, the state is stable, and the ten-stage state is common knowledge in the field;

(4) mixing the third mixture with low gluten wheat flour uniformly to obtain a batter, wherein the low gluten wheat flour is added for a plurality of times;

(5) uniformly mixing the batter with the second mixture by adopting a T-shaped method to obtain cake paste; the "t-method" specifically means: repeatedly writing the mixture in a container in a mode of writing a T shape, namely, firstly, transversely and then, vertically hooking to achieve uniform mixing;

(6) the cake paste is subjected to injection molding by a 6-inch mold, the cake is placed into an oven to be baked after the peak is shaken down (the temperatures of the upper fire and the lower fire are both 150 ℃, the baking time is 50min), and then the sponge cake is obtained after cooling, wherein in the cooling process, the cake should not be taken out immediately after the baking is finished, but the cake is slowly opened to perform cold and hot alternate adaptation when the baking time is finished, and then the cake is taken out to be cooled to obtain a finished product.

Example 1

This example provides an egg white whipping foam a having high foaming power and high foam stability prepared according to the above method. Wherein the weight ratio of the egg white liquid, the chitin and the first part of soft white sugar is 55: 0.04: 22.

the embodiment also provides a sponge cake which is prepared according to the method, and the sponge cake comprises the following raw materials: 80 parts of low-gluten wheat flour, 55 parts of corn oil, 0.3 part of xanthan gum, 50 parts of milk, 42 parts of second part of soft sugar, 42 parts of third part of soft sugar, 38 parts of fourth part of soft sugar, 0.7 part of citric acid, 382 parts of egg white foam a and 153 parts of egg yolk liquid.

The egg white beating foam a is shown in figure 1;

in the preparation process, xanthan gum is added, mixed and stirred for 1-2min to obtain a ten-hair state egg white hair foam a-1 shown in figure 2;

the final sponge cake is designated as S1, and the final baked cake product of S1 is shown in FIG. 3.

Comparative example 1

The difference from the example 1 is that chitin is replaced by commercially available carrageenan when preparing the egg white whipping foam, and the obtained egg white whipping foam is marked as b as shown in fig. 4;

the final baked cake product was designated as D1 and D1 is shown in FIG. 5.

Comparative example 2

The difference from example 1 is that chitin is not used in preparing the egg white whipping foam, and the obtained egg white whipping foam is marked as c, as shown in fig. 6;

the final baked cake product was designated as D2 and D2 is shown in FIG. 7.

Comparative example 3

The difference from example 1 is that in step (3), xanthan gum is not added, and the fig. 8 shows the egg white foaming foam d-1 after the step (3) is mixed and stirred for 1-2min to a ten-hair state.

The final cake was designated as D3 and the final baked cake product of D3 is shown in FIG. 9.

Comparative example 4

The difference from the example 1 is that chitin is not used for preparing the egg white foaming foam; in the step (3), xanthan gum is not added, and the egg white foaming foam e-1 after mixing and stirring for 1-2min to a ten-hair state in the step (3) is shown in fig. 10.

The final cake was designated as D4 and the final baked cake product of D4 is shown in FIG. 11.

The manner of adding some of the raw materials in the examples and comparative examples is shown in table 1:

TABLE 1

Test example:

the foaming property and the foam stability were measured during the production of the products of example 1 and comparative examples 1 to 4, and the results are shown in Table 2.

1. Foaming test:

inserting a graduated scale into the stirred egg white foam to read the solution height h₁And the total height h of the foam₂And taking an average value. Foaming property ═ h₂-h₁)/h₁x100％。

2. And (3) testing the foam stability:

standing the stirred egg white foamed sample for 30min, inserting a graduated scale to read the height h of the solution_aAnd the total height h of the foam_bAnd taking an average value. Foam stability ═ h_a-h_b)/(h₂-h₁)x100％。

TABLE 2

The method has the advantages that different modes are adopted to influence the foaming characteristics of the egg white liquid to different degrees, so that the prepared cake finished product has a series of corresponding changes, which are mainly reflected in the final volume of the cake, the expansion degree in the baking process, the final structural texture softness and the fineness and the like.

As can be seen from Table 2: the egg white foaming foam prepared in example 1 has relatively optimal foaming capacity, and meanwhile, as can be seen from fig. 1, the egg white protein foaming state tends to good solid creamy state, after xanthan gum is added (fig. 2), the most positive state is maintained in the aspect of foam stability, the pointed egg white foam picked up by a silicone scraper cannot be rapidly fused or disappeared due to very strong fluidity, and can continue to effectively maintain the shape of a tip, so that the final cake finished product prepared by the method has relatively good and stable properties due to the egg white protein foaming method, has relatively good volume and swelling degree, and has better and soft mouthfeel when being eaten; compared with the egg white foaming foam (figure 8) without xanthan gum in the comparative example 3, the egg white foaming foam has stronger foam foaming capability but is not beneficial to maintaining the foam, the shape of the tip is easy to recover after being picked up, the foam stability degree is relatively low, and probably because the structural property of chitin is beneficial to promoting the egg white protein foaming process, the higher foaming property is reflected; at the same time, xanthan gum effectively maintained the degree of foam stability, so that the overall quality of the cake product made in comparative example 3 (fig. 9) was lower than that of example 1, in terms of skin color, volume and softness. While the egg white whipping foam of comparative example 2 shows relatively low foaming property due to the absence of the action of chitin, it can be seen from fig. 6 that the egg white whipping foam has fluidity and cannot be developed into a solid state of cream as described in example 1 and comparative example 3, but the foam stability can be advantageously maintained, which is probably due to the action of xanthan gum. In addition, as shown in comparative example 1, the carrageenin adopted to assist in the egg white protein beating shows higher beating capability and foam stability, but the capabilities of the carrageenin and the egg white protein beating are not as superior as those of example 1, and the overall product effect is slightly lower than that of example 1 probably because the specific self structure of the carrageenin is not as good as the spiral structure in the xanthan gum can be organically combined with chitin. Comparative example 4 shows the foaming foam without the addition of chitin and xanthan gum, and in a longitudinal view, the egg white foaming liquid of comparative example 4 has the worst effect, and even has the defoaming phenomenon (liquid egg white appears at the marked part), so that the egg white foam prepared without the auxiliary action of chitin and xanthan gum can not show the advantages of the egg white foam under the same relatively stable condition, the prepared cake has small volume (figure 11) because the foam tends to flow state and the defoaming phenomenon is serious, the internal tissue is not uniform and soft, even because the nonuniform egg white foam in the egg white foam foaming process causes the appearance of a few hard blocks in the final baked product, and the edible acceptance of the whole cake is greatly influenced.

In summary, the cake prepared in example 1 shows the best effect in terms of cake volume, softness, fineness, uniformity and the like, both from the viewpoint of egg white beating and from the aspect of the final baked cake product.

Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.

Claims

1. A preparation method of egg white foaming foam with high foaming capacity and high foam stability is characterized by comprising the following steps:

2. The preparation method of claim 1, wherein the weight ratio of the egg white liquid to the chitin and the first portion of soft sugar is 30-75: 0.04-0.1: 12-29.

3. The production method according to claim 1,

the first sending speed is 450-;

the second sending speed is 460-650r/min, and the time is 70-145 s.

4. Egg white foaming with high foaming capacity and high foam stability obtained by the preparation method according to any one of claims 1 to 3.

5. Use of the egg white frothed foam of claim 4 with high frotherability and high foam stability in baked food processing.

6. The sponge cake with compact and soft texture is characterized by comprising the following raw materials:

the egg white foaming foam is the egg white foaming foam with high foaming capacity and high foam stability in claim 4.

7. The sponge cake of claim 6, wherein the low gluten wheat flour has a particle size of less than or equal to 150 mesh.

8. The method of preparing a sponge cake as claimed in claim 6 or 7, wherein the method comprises:

(5) uniformly mixing the batter with the second mixture to obtain cake batter;

9. The production method according to claim 8, wherein the production method further comprises: and carrying out ultraviolet irradiation treatment on the second mixture.

10. The preparation method of claim 8, wherein the baking process parameters are as follows: