CN113261579A - 一种无麦粉蛋糕及其制作方法 - Google Patents
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Abstract
本发明涉及食品烘焙技术领域,尤其涉及的是一种无麦粉蛋糕及其制作方法,其中配方包括以下重量份数的原料:玉米粉3‑8份、鸡蛋30‑50份、白砂糖8‑14份、海藻糖6‑12份、精炼植物油5‑10份、脱脂奶粉1‑5份、食用盐0.1‑0.5份、羟丙基二淀粉磷酸酯10‑20份、山梨糖醇液1‑3份、甘油1‑3份、复配乳化剂1‑5份、复配膨松剂0.5‑1.5份、柠檬酸0.1‑0.5份、脱氢乙酸钠0.01‑0.05份。本发明蛋糕采用玉米粉替代麦粉,蛋糕的感官特性,口感良好,而且解决了麦麸蛋糕在放置二三天出现老化发硬的问题。营养丰富,含有丰富的维生素、微量元素、纤维素及多糖等,老少皆宜,丰富了蛋糕产品种类,推进了人类膳食纤维结构的改善。
Description
技术领域
本发明涉及食品烘焙技术领域,尤其是涉及的是一种无麦粉蛋糕及其制作方法。
背景技术
蛋糕是一种被大众所喜爱的食品。传统蛋糕通常采用小麦面粉、鸡蛋、白糖加适当辅料 制成。多年来,除在其造型、标花样式等外观装饰方面的变化以外,其主要原料并无多少改 变。
随着人们保健意识的提升,越来越多的人开始提倡多吃粗粮,但是由于其他作物面粉加 工粗糙、口感差限制了其在餐桌上的发展。虽然目前也有市售的木薯面粉蛋糕,但其还是以 小麦面粉为主要原料,其中添加部分木薯粉制作而成,其他作物面粉在蛋糕领域的应用较少。 因此研究出采用无麦粉制作的蛋糕,提高蛋糕食用品质,有效保留其营养成分,成为本领域 技术人员急需解决的技术问题。
发明内容
本发明的其他特征和优点将在随后的说明书中阐述,并且部分地从说明书中变得显而易 见,或者通过实施本发明而了解。本发明的目的和其他优点可通过说明书、权利要求书中所 特别指出的结构来实现和获得。
本发明的目的在于克服上述不足,提供一种无麦粉蛋糕及其制作方法。
为实现上述目的,本发明的技术解决方案是:
一种无麦粉蛋糕,包括以下重量份数的原料:玉米粉3-8份、鸡蛋30-50份、白砂糖8-14 份、海藻糖6-12份、精炼植物油5-10份、脱脂奶粉1-5份、食用盐0.1-0.5份、羟丙基二淀粉 磷酸酯10-20份、山梨糖醇液1-3份、甘油1-3份、复配乳化剂1-5份、复配膨松剂0.5-1.5份、 柠檬酸0.1-0.5份、脱氢乙酸钠0.01-0.05份、。
优选的,所述复配乳化剂包括单,双甘油脂肪酸酯、硬脂酰乳酸钠、焦磷酸二氢二钠、 黄原胶、碳酸氢钠、磷脂、聚甘油脂肪酸酯、丙二醇、蔗糖脂肪酸脂、山梨醇酐单硬脂酸酯、 瓜尔胶、磷酸三钙和磷酸二氢钙。
优选的,所述复配膨松剂包括碳酸氢钠、焦磷酸二氢二钠、碳酸钙和玉米淀粉。
优选的,所述的无麦粉蛋糕包括以下重量份数的原料:玉米粉6份、鸡蛋44份、白砂糖8 份、海藻糖7份、精炼植物油8份、脱脂奶粉3份、食用盐0.1份、羟丙基二淀粉磷酸酯13份、 山梨糖醇液1.2份、甘油1.5份、复配乳化剂3份、复配膨松剂0.8份、柠檬酸0.25份、脱氢乙 酸钠0.025份。
无麦粉蛋糕的制作方法,包括如下步骤:
1)将配方量的鸡蛋全蛋液、白砂糖、海藻糖放入搅拌锅内,搅拌均匀至白砂糖和海藻糖 完全溶解,得到第一混合料;
2)往第一混合料中加入配方量的玉米粉、脱脂奶粉、复配乳化剂后,进行先170-210r/min 中速3分钟、后80-110r/min慢速1分钟的预打发,得到第二混合料;
3)往第二混合料中加入配方量的食用盐、羟丙基二淀粉磷酸酯、山梨糖醇液、甘油、复 配膨松剂、柠檬酸、脱氢乙酸钠、精炼植物油后,300-320r/min快速搅拌,打发至比重0.5, 得到蛋糕浆;
4)将蛋糕浆均匀涂布至钢带中,进入隧道炉烘烤,出炉后得到无麦粉蛋糕。
优选的,所述烘烤条件为:隧道炉分成四个区段控温,一区上火210℃,下火150摄氏度; 二区上火205℃,下火155摄氏度;三区上火198℃,下火145摄氏度;四区上火180℃,下火140 摄氏度,烘烤40-60min。
通过采用上述的技术方案,本发明的有益效果是:
(1)本发明蛋糕采用玉米粉、变性淀粉替代麦粉,营养丰富,含有丰富的维生素、微量元 素、纤维素及多糖等,老少皆宜,丰富了蛋糕产品种类,推进了人类膳食纤维结构的改善。 其中,玉米粉稠度较低,透明度好,无粉感,无异味,弹性足,不粘牙不糊口,具有延缓老化的效果。
(2)本发明采用玉米粉与变性淀粉、山梨糖醇液、甘油、脱氢乙酸钠复配使用,使蛋糕在 加工时玉米粉能够充分得到糊化,不仅改善了蛋糕的感官特性,口感良好,而且解决了成品 蛋糕在放置二三天出现老化发硬的问题。
(3)本发明的复配乳化剂有助于鸡蛋全蛋液的充分打发,使得蛋糕在烘焙后不易发生回 塌。
(4)本发明的采用单糖海藻糖有效改善了蛋糕的回油情况,入口即化。
(5)本发明通过严格设计的上下火控温烘焙,使蛋糕内外均匀烤熟,避免出现脱皮、鼓起 情况。
应当理解的是,以上的一般描述和后文的细节描述仅是示例性和解释性的,并不能限制 本公开。
具体实施方式
下面结合具体实施例对本发明进行详细说明。以下实施例将有助于本领域的技术人员进 一步理解本发明,但不以任何形式限制本发明。
实施例1
本实施例提供了一种无麦粉蛋糕的制作方法,步骤如下:
1)将鸡蛋全蛋液30份、白砂糖8份、海藻糖6份放入搅拌锅内,搅拌均匀至白砂糖和海藻 糖完全溶解,得到第一混合料;
2)往第一混合料中加入配方量的玉米粉4份、脱脂奶粉1份、复配乳化剂1份后,进行先 170-210r/min中速3分钟、后80-110r/min慢速1分钟的预打发,得到第二混合料;
3)往第二混合料中加入配方量的食用盐0.1份、羟丙基二淀粉磷酸酯10份、山梨糖醇液1 份、甘油1份、复配膨松剂0.5份、柠檬酸0.1份、脱氢乙酸钠0.01份、精炼植物油5后,300-320r/min快速搅拌,打发至比重0.5,得到蛋糕浆;
4)将蛋糕浆均匀涂布至钢带中,进入隧道炉烘烤,出炉后得到无麦粉蛋糕。
其中,烘烤条件为:隧道炉分成四个区段控温,一区上火210℃,下火150摄氏度;二区 上火205℃,下火155摄氏度;三区上火198℃,下火145摄氏度;四区上火180℃,下火140摄 氏度,烘烤40-60min。
其中,复配乳化剂由适量的单,双甘油脂肪酸酯、硬脂酰乳酸钠、焦磷酸二氢二钠、黄 原胶、碳酸氢钠、磷脂、聚甘油脂肪酸酯、丙二醇、蔗糖脂肪酸脂、山梨醇酐单硬脂酸酯、瓜尔胶、磷酸三钙和磷酸二氢钙混合而成。
复配膨松剂由适量的碳酸氢钠、焦磷酸二氢二钠、碳酸钙和玉米淀粉混合而成。
步骤3)中,比重=容器装蛋糊的净重÷同一容器装水的净重。
实施例2
1)将鸡蛋全蛋液50份、白砂糖14份、海藻糖12份放入搅拌锅内,搅拌均匀至白砂糖和海 藻糖完全溶解,得到第一混合料;
2)往第一混合料中加入配方量的玉米粉8份、脱脂奶粉5份、复配乳化剂5份后,进行先 170-210r/min中速3分钟、后80-110r/min慢速1分钟的预打发,得到第二混合料;
3)往第二混合料中加入配方量的食用盐0.5份、羟丙基二淀粉磷酸酯20份、山梨糖醇液3 份、甘油3份、复配膨松剂1.5份、柠檬酸0.5份、脱氢乙酸钠0.05份、精炼植物油10后,300-320r/min快速搅拌,打发至比重0.5,得到蛋糕浆;
4)将蛋糕浆均匀涂布至钢带中,进入隧道炉烘烤,出炉后得到无麦粉蛋糕。
其中,烘烤条件为:隧道炉分成四个区段控温,一区上火210℃,下火150摄氏度;二区 上火205℃,下火155摄氏度;三区上火198℃,下火145摄氏度;四区上火180℃,下火140摄 氏度,烘烤40-60min。
其中,复配乳化剂由适量的单,双甘油脂肪酸酯、硬脂酰乳酸钠、焦磷酸二氢二钠、黄 原胶、碳酸氢钠、磷脂、聚甘油脂肪酸酯、丙二醇、蔗糖脂肪酸脂、山梨醇酐单硬脂酸酯、瓜尔胶、磷酸三钙和磷酸二氢钙混合而成。
复配膨松剂由适量的碳酸氢钠、焦磷酸二氢二钠、碳酸钙和玉米淀粉混合而成。
步骤3)中,比重=容器装蛋糊的净重÷同一容器装水的净重。
实施例3
1)将鸡蛋全蛋液44份、白砂糖8份、海藻糖7份放入搅拌锅内,搅拌均匀至白砂糖和海藻 糖完全溶解,得到第一混合料;
2)往第一混合料中加入配方量的玉米粉6份、脱脂奶粉3份、复配乳化剂3份后,进行先 170-210r/min中速3分钟、后80-110r/min慢速1分钟的预打发,得到第二混合料;
3)往第二混合料中加入配方量的食用盐0.1份、羟丙基二淀粉磷酸酯13份、山梨糖醇液 1.2份、甘油1.5份、复配膨松剂0.8份、柠檬酸0.25份、脱氢乙酸钠0.025份、精炼植物油8 后,300-320r/min快速搅拌,打发至比重0.5,得到蛋糕浆;
4)将蛋糕浆均匀涂布至钢带中,进入隧道炉烘烤,出炉后得到无麦粉蛋糕。
其中,烘烤条件为:隧道炉分成四个区段控温,一区上火210℃,下火150摄氏度;二区 上火205℃,下火155摄氏度;三区上火198℃,下火145摄氏度;四区上火180℃,下火140摄 氏度,烘烤40-60min。
其中,复配乳化剂由适量的单,双甘油脂肪酸酯、硬脂酰乳酸钠、焦磷酸二氢二钠、黄 原胶、碳酸氢钠、磷脂、聚甘油脂肪酸酯、丙二醇、蔗糖脂肪酸脂、山梨醇酐单硬脂酸酯、瓜尔胶、磷酸三钙和磷酸二氢钙混合而成。
复配膨松剂由适量的碳酸氢钠、焦磷酸二氢二钠、碳酸钙和玉米淀粉混合而成。
步骤3)中,比重=容器装蛋糊的净重÷同一容器装水的净重。
品质验证:
将上述各实施例制备的蛋糕进行检测,包括理化指标检测和感官评价两大类,其中理化 具体检测指标包括:蛋糕比容、感官评价指标包括:外观状态,组织结构,弹性,口感。各 检测指标采用的方法如下:
1.蛋糕比容参照GG/G 14611-2008测定。将出炉后的蛋糕冷却1h后置于电子秤上进行质 量测定。采用菜籽置换法进行体积测定100g蛋糕的体积ml。
2.蛋糕感官评价采用下述感官评价表评定。参与人数为10人,从蛋糕外观形状、组织结 构、弹性、风味口感四个方面进行评价。
具体检测结果如下:
上述的对实施例的描述是为便于该技术领域的普通技术人员能理解和使用发明。熟悉本 领域技术的人员显然可以容易地对这些实施例做出各种修改,并把在此说明的一般原理应用 到其他实施例中而不必经过创造性的劳动。因此,本发明不限于上述实施例,本领域技术人 员根据本发明的揭示,不脱离本发明范畴所做出的改进和修改都应该在本发明的保护范围之 内。
Claims (6)
1.一种无麦粉蛋糕,其特征在于,包括以下重量份数的原料:玉米粉3-8份、鸡蛋30-50份、白砂糖8-14份、海藻糖6-12份、精炼植物油5-10份、脱脂奶粉1-5份、食用盐0.1-0.5份、羟丙基二淀粉磷酸酯10-20份、山梨糖醇液1-3份、甘油1-3份、复配乳化剂1-5份、复配膨松剂0.5-1.5份、柠檬酸0.1-0.5份、脱氢乙酸钠0.01-0.05份。
2.根据权利要求1所述的无麦粉蛋糕,其特征在于:所述复配乳化剂包括单,双甘油脂肪酸酯、硬脂酰乳酸钠、焦磷酸二氢二钠、黄原胶、碳酸氢钠、磷脂、聚甘油脂肪酸酯、丙二醇、蔗糖脂肪酸脂、山梨醇酐单硬脂酸酯、瓜尔胶、磷酸三钙和磷酸二氢钙。
3.根据权利要求1所述的无麦粉蛋糕,其特征在于:所述复配膨松剂包括碳酸氢钠、焦磷酸二氢二钠、碳酸钙和玉米淀粉。
4.根据权利要求1所述的无麦粉蛋糕,其特征在于:包括以下重量份数的原料:玉米粉6份、鸡蛋44份、白砂糖8份、海藻糖7份、精炼植物油8份、脱脂奶粉3份、食用盐0.1份、羟丙基二淀粉磷酸酯13份、山梨糖醇液1.2份、甘油1.5份、复配乳化剂3份、复配膨松剂0.8份、柠檬酸0.25份、脱氢乙酸钠0.025份。
5.根据权利要求1-4任一项所述的无麦粉蛋糕的制作方法,其特征在于,包括如下步骤:
1)将配方量的鸡蛋全蛋液、白砂糖、海藻糖放入搅拌锅内,搅拌均匀至白砂糖和海藻糖完全溶解,得到第一混合料;
2)往第一混合料中加入配方量的玉米粉、脱脂奶粉、复配乳化剂后,进行先170-210r/min中速3分钟、后80-110r/min慢速1分钟的预打发,得到第二混合料;
3)往第二混合料中加入配方量的食用盐、羟丙基二淀粉磷酸酯、山梨糖醇液、甘油、复配膨松剂、柠檬酸、脱氢乙酸钠、精炼植物油后,300-320r/min快速搅拌,打发至比重0.5,得到蛋糕浆;
4)将蛋糕浆均匀涂布至钢带中,进入隧道炉烘烤,出炉后得到无麦粉蛋糕。
6.根据权利要求5所述的无麦粉蛋糕的制作方法,其特征在于:所述烘烤条件为:隧道炉分成四个区段控温,一区上火210℃,下火150摄氏度;二区上火205℃,下火155摄氏度;三区上火198℃,下火145摄氏度;四区上火180℃,下火140摄氏度,烘烤40-60min。
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