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Nutritious cake with aging delaying function and making method thereof

A technology for delaying aging and making methods, which is applied in the processing of dough, baking, baked food, etc., can solve the problems of limited wide application, low emulsification, strong beany flavor, etc., and achieves improved nutritional value and anti-aging degree. , the effect of increasing added value

Inactive Publication Date: 2015-09-02
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the research is only focused on adding soybean protein products as auxiliary materials to flour products to improve the nutritional value of flour products. However, many indicators of soybean protein cannot meet the requirements of practical applications, such as strong bean flavor and low emulsification. , which limits its wide application
The study on soybean 11S globulin to improve the nutrition of cakes and delay the aging of cakes is relatively rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0036] The preparation method of soybean 11S globulin comprises the following processing steps:

[0037] a. Dissolve 1-2 parts of soybean protein in 15-25 parts of distilled water, adjust the pH to 8.8-9.0, and stir magnetically in a water bath at 40-50°C for 1-1.5 hours. Centrifuge the extract at room temperature (13000-17000g, 15-25min), redissolve the precipitate, adjust the pH to 8.8-9.0, stir magnetically in a water bath at 40-50°C for 1-1.5h, then centrifuge again, combine the supernatant,

[0038] b. Add 0.005-0.012mol / L NaHSO 3, adjust the pH to 6.2-6.4 with 1-2mol / L HCl, and store overnight at 4-5°C. Centrifuge (9000-10000g, 15-25min, 4-5°C), wash the precipitate 2-3 times with water, dissolve it in distilled water, adjust the pH to 7.0-7.5, and obtain soybean 11S globulin by spray drying or freeze drying.

[0039] A method for preparing a nutritious cake with the function of delaying aging, the preparation method comprises the following process steps:

[0040] a. ...

Embodiment 2

[0058] Select 1 part of high-quality commercially available defatted soybean powder, dissolve it in 15 parts of distilled water, adjust the pH to 9.0, and stir magnetically in a water bath at 45 °C for 1 h. Centrifuge the extract at room temperature (17000g, 20min), redissolve the precipitate, adjust the pH to 9.0, stir in a water bath at 45°C for 1 hour, then centrifuge again, combine the supernatant, add 0.01mol / L NaHSO 3 , adjust the pH to 6.4 with 1mol / L HCl, and store overnight at 4°C. Centrifuge (9000-10000g, 15-25min, 4-5°C), wash the precipitate twice with water, dissolve it in distilled water, adjust the pH to 7.5, and spray-dry or freeze-dry to obtain soybean 11S globulin.

[0059] Pour 80 parts of sugar and 120 parts of eggs into the egg beater and beat until the egg liquid is milky white foam, add 3 parts of cake oil, 32 parts of drinking water and beat until the foam is stable and viscous. Sprinkle 100 parts of wheat flour (sieved), 4 parts of soybean 11S globuli...

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Abstract

The invention relates to nutritious cake with an aging delaying function and a making method thereof. The nutritious cake comprises wheat flour, soybean 11S globulins, drinking water, eggs, baking powder and cake emulsifier. The nutritious cake has the advantages that soybean proteins are the only complete proteins, containing eight amino acids which cannot be synthesized by a human body, in plant proteins; the soybean 11S globulins are the main component of the soybean proteins and can serve as nutrition enhancer, increase the nutritious value of the cake and delay starch aging; due to the increasing of the machining precision of the wheat flour, loss of a large amount of vitamin B, dietary fibers and minerals is caused; due to the fact that wheat proteins lack lysine, long-term eating of the wheat proteins could cause nutrient imbalance in the human body; a new approach is provided to the industrialization of the nutritious cake with the aging delaying function, and promising application prospect is achieved.

Description

technical field [0001] The invention belongs to food and food processing methods, and relates to a nutritional cake with the function of delaying aging and a preparation method thereof. Background technique [0002] Cake, commonly known as "chicken cake", is a kind of loose, soft and palatable food that is made of eggs, sugar, flour, etc. as the main raw materials. . The freshly baked cake has a rich fragrance, soft texture, high elasticity, fine and porous tissue, soft like a sponge, and easy to digest. It is a very popular product for people. Cake has a long history and appeared in Shanghai, Ningbo, Suzhou and other places in my country in the early stage. The research on cakes and other cakes abroad has always been very advanced. Western-style cakes such as heavy oil cakes, chiffon cakes and tiramisu have continued to develop and have entered the Chinese market. People continue to improve and optimize cakes, and use black rice, sorghum, pumpkin and other coarse grains ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 高雪丽
Owner XUCHANG UNIV
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