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Method for producing sponge cake by using cottonseed oil

A technology of sponge cake and cottonseed oil, which is applied in the field of food processing to achieve the effect of fine and uniform texture, improved quality and moist taste

Inactive Publication Date: 2013-02-13
黄卫宁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet so far, the method that cottonseed oil is applied in sponge cake making is also unreported

Method used

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  • Method for producing sponge cake by using cottonseed oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] In the embodiment of the present invention, low-gluten wheat flour: 28 parts, salt: 0.2 parts, baking powder: 0.3 parts; soft white sugar: 23 parts; eggs: 42 parts; cottonseed oil: 6.5 parts.

[0019] Take eggs: 42 parts; soft white sugar: 23 parts, add to the mixer, beat at a slow speed for 2 minutes, and let the sugar and eggs be fully mixed. Whip quickly for 4 minutes. Then beat slowly for 1 minute to drive out the large air bubbles inside. Pour in the sifted low-gluten flour in 3 times: 28 parts; salt: 0.2 parts; baking powder: 0.3 parts, and use a rubber spatula to carefully stir from the bottom up to make the egg paste and flour mix evenly. Pour cottonseed oil into the stirred cake batter: 6.5 parts, and continue to mix evenly. Pour the stirred cake batter into the mold, half full. Put the pan into a preheated 170°C oven and bake for 28 minutes. That is the finished product.

Embodiment 2

[0021] In the embodiment of the present invention, low-gluten wheat flour: 27 parts, cake emulsifier: 0.4 parts, salt: 0.1 parts, soft white sugar: 21 parts; eggs: 44 parts; cottonseed oil: 7.5 parts.

[0022] Take eggs: 44 parts; cake emulsifier: 0.4 parts; white sugar: 21 parts, add to the mixer, beat at a slow speed for 1 minute, and let the sugar and eggs be fully mixed. Whisk quickly for 5 minutes. Then beat slowly for 1 minute to drive out the large air bubbles inside. Pour the sieved low-gluten flour in 4 times: 27 parts; salt: 0.1 part, use a rubber spatula to carefully stir from the bottom up, so that the custard and flour are evenly mixed. Pour cottonseed oil into the stirred cake batter: 7.5 parts, and continue to mix evenly. Pour the stirred cake batter into the mold, half full. Put the pan into a preheated 180°C oven and bake for 22 minutes. That is the finished product.

Embodiment 3

[0024] In the embodiment of the present invention, the low-gluten wheat flour is: 24 parts, the soft white sugar is: 22 parts; the egg is: 47 parts; the cottonseed oil is: 7 parts.

[0025] Take eggs: 47 parts; soft white sugar: 22 parts, add to the mixer, beat at a slow speed for 1.5 minutes, and let the sugar and eggs be fully mixed. Whip quickly for 4 minutes. Then beat slowly for 1 minute to drive out the large air bubbles inside. Pour in the sifted low-gluten flour in 4 times: 24 parts, and use a rubber spatula to carefully stir from the bottom up to make the custard and flour evenly mixed. Pour 7 parts of cottonseed oil into the stirred cake batter, and continue to mix evenly. Pour the stirred cake batter into the mold, half full. Put the pan into a preheated 175°C oven and bake for 25 minutes. That is the finished product.

[0026] The cottonseed oil sponge cake produced according to the formulas and production techniques of the above three embodiments has a large ...

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Abstract

The invention relates to an application of cottonseed oil to a sponge cake and belongs to the field of food processing. The sponge cake is made by the following processing steps of fully agitating soft sugar, cake emulsifying agents and eggs in a stirrer to be white, adding sieved flour, salt and baking powders, continuing agitating the mixture to be pasty, pouring the cottonseed oil into the mixture, stirring the mixture to be uniform, and pouring the cake paste into a mold for baking to obtain the sponge cake. According to the application of the cottonseed oil to the sponge cake, cottonseed oil resources are fully used, trans-fatty acid contents in the cake are obviously reduced, and simultaneously, qualities of the cake are obviously improved so that the obtained cake is large in size, delicate and uniform in structure, spongy and soft and tastes wet.

Description

technical field [0001] The invention relates to a method for producing a sponge cake by using cottonseed oil, belonging to the technical field of food processing. Background technique [0002] Adding fat to sponge cake can not only improve the batter characteristics of the product, but also make the cake product soft and give the product a better flavor and color. Fats commonly used in sponge cakes include vegetable oils such as soybean oil and shortening. Shortening usually contains hydrogenated vegetable oils. During the hydrogenation process, some double bonds are displaced, and cis fatty acids become trans fatty acids. Trans fatty acids are extremely harmful to the human body and can easily lead to obesity, cardiovascular and other diseases. [0003] Cottonseed oil contains a lot of essential fatty acids, does not contain trans fatty acids, and has good shortening properties. It is a high-quality edible oil. When hydrogenated vegetable oils containing trans fatty acid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/16
Inventor 黄卫宁王凤汤晓娟贾春利邹奇波李宁郑建仙张峦金卫泽
Owner 黄卫宁
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