Cake prepared from egg substitute for partially replacing eggs and preparation method thereof

A substitute egg technology, which is applied in the field of cake and its preparation, can solve the problems of underutilized cow blood resources and high cake cost, and achieve the effect of reducing raw material cost, reducing pollution and improving quality

Inactive Publication Date: 2011-07-20
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the technical problems of the high cost of preparing cakes with whole egg liquid and the underutilization of cattle blood resources proposed in the background technology, and to provide a cake prepared by using egg substitutes to partially replace eggs

Method used

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  • Cake prepared from egg substitute for partially replacing eggs and preparation method thereof
  • Cake prepared from egg substitute for partially replacing eggs and preparation method thereof
  • Cake prepared from egg substitute for partially replacing eggs and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 prepares fresh bovine plasma and bovine plasma protein powder

[0029] Collect fresh bovine blood and add 20% sodium citrate solution prepared with distilled water so that the weight percentage of sodium citrate in fresh bovine blood is 1.0%, stir evenly, and refrigerate at 4°C for 20h. Filter with double-layer gauze, centrifuge, and collect the upper layer as fresh bovine plasma; refrigerate the fresh bovine plasma at 4°C, and spray dry (190°C / 90°C) to obtain bovine plasma protein powder (78.4% protein content) for future use.

Embodiment 2

[0031] Eggs 28.125%, fresh bovine plasma 9.375%, flour 20%, sugar 20%, salt 0.25%, cake oil 7%, baking powder 0.25%, milk powder 2.5%, water 10%, salad oil 2.5%.

[0032] Specific operation steps: Weigh each raw material, pour the egg liquid, egg substitute, and sugar into the mixing pot, add cake oil, start the egg beater, and stir quickly for 8-10 minutes. During the stirring process, the volume of the egg liquid continues to increase due to the filling of air. Large, until the volume of the egg liquid increases by 2 to 3 times, the egg liquid is milky white, and the beating is over. Pour the sifted flour, baking powder, salt, and milk powder into the egg liquid, stir at a slow speed for 5-10 minutes, until the mixture is evenly mixed, add water, stir at a slow speed for 1 minute, add salad oil, and stir at a slow speed for another 1 minute. Then pour the batter into the mold, bake in the oven, the temperature is 220 ℃ for the bottom fire, 180 ℃ for the surface fire, bake fo...

Embodiment 3

[0034] Egg 33.75%, bovine plasma protein powder 3.75%, flour 20%, sugar 20%, salt 0.25%, cake oil 7%, baking powder 0.25%, milk powder 2.5%, water 10%, salad oil 2.5%.

[0035] Specific operation steps: Weigh each raw material, pour the egg liquid, egg substitute, and sugar into the mixing pot, add cake oil, start the egg beater, and stir quickly for 8-10 minutes. During the stirring process, the volume of the egg liquid continues to increase due to the filling of air. Large, until the volume of the egg liquid increases by 2 to 3 times, the egg liquid is milky white, and the beating is over. Pour the sifted flour, baking powder, salt and milk powder into the egg liquid, stir at a slow speed for 5-10 minutes, until the mixture is evenly mixed, add water, stir at a slow speed for 2 minutes, add salad oil, and stir for another 1 minute at a slow speed. Then pour the batter into the mold, bake in the oven, the temperature is 220 ℃ for the bottom fire, 180 ℃ for the surface fire, b...

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PUM

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Abstract

The invention belongs to the field of food processing and discloses a cake prepared from a substitute for partially replacing eggs. The cake is prepared from fresh bovine plasma or/and bovine plasma protein powder which is used as an egg substitute for partially replacing the eggs. The sum of the weights of the eggs and the egg substitute accounts for 30 to 40 percent of the total weight of the raw materials of the prepared cake. The cake comprises the following other raw materials in percentage by weight: 15 to 25 percent of flour, 15 to 25 percent of sugar, 0.20 to 0.25 percent of salt, 5 to 10 percent of cake oil, 0.20 to 0.30 percent of baking powder, 2 to 3 percent of milk powder, 5 to 15 percent of water and 2 to 3 percent of salad oil. In the method, the fresh bovine plasma or/and the bovine plasma protein powder in a certain proportion are used for partially replacing the eggs to produce the cake, a new way of utilizing bovine blood is opened up, the pollution of the bovine blood to the environment is reduced, the cost of the raw materials of the cake is reduced, and the quality of the cake is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a cake prepared by partially replacing eggs with an egg substitute and a preparation method thereof. Background technique [0002] At present, in cake production, the emulsifying, gelling and foaming properties of egg white have a greater impact on cake quality. Therefore, the raw material for cake production is whole egg liquid, and the production cost is relatively high. Therefore need to have a kind of substitute that cost is relatively low but does not affect cake quality and taste again. Bovine plasma protein has similar emulsification, gelation and foaming properties to egg white, so it has the potential to replace or partially replace eggs in cakes. Simultaneously, because prior art utilizes seldom to ox blood, a large amount of ox blood is directly discharged in the environment, pollutes environment, and a small amount is used for producing feed, and economic bene...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34
Inventor 彭增起谌启亮
Owner NANJING AGRICULTURAL UNIVERSITY
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