Anti-ageing composition for cakes, cakes and preparation method of cakes

A composition and anti-aging technology, applied in the direction of baking mixture, application, dough preparation, etc., can solve the problems of hardened slag, cake moisture reduction, food waste, etc., to improve anti-aging degree, prolong fresh-keeping period, and high safety Effect

Inactive Publication Date: 2017-01-04
东莞市欣荣天丽科技实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the moisture content of cake products is usually relatively high, due to the aging of starch during its storage, the phenomenon of moisture reduction, hardening and s

Method used

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  • Anti-ageing composition for cakes, cakes and preparation method of cakes
  • Anti-ageing composition for cakes, cakes and preparation method of cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of cake containing anti-aging composition, its preparation step comprises:

[0032] 1) Prepare 400g low-gluten flour, 55g anti-aging composition, 250g vegetable oil, 300g white sugar, 340g egg liquid, 10g baking powder and 30g water;

[0033] Wherein, by weight percentage, the anti-aging composition is composed of 83% hydroxypropyl distarch phosphate, 5% sucrose fatty acid ester, 7% glyceryl monostearate, 3.5% xanthan gum, 1.2% sodium polyacrylate and 0.3% maltogenic amylase.

[0034] 2) Disperse the anti-aging composition in the vegetable oil, stir and mix evenly, and set aside;

[0035] 3) Mix white sugar, egg liquid, baking powder and water at a slow speed of 20 rpm, then add the pre-mixed vegetable oil and anti-aging composition in step 2), and further mix at 20 rpm Stir slowly at a speed of 1 / min until the mixture is evenly mixed;

[0036] 4) Add low-gluten flour to the mixture in step 3), and stir until smooth and free of particles, then let the dough st...

Embodiment 2

[0044] A kind of cake containing anti-aging composition, its preparation step comprises:

[0045] 1) Prepare 400g low-gluten flour, 65g anti-aging composition, 200g vegetable oil, 250g white sugar, 300g egg liquid, 6g baking powder and 20g water;

[0046] Wherein, by weight percentage, the antiaging composition is composed of 80% hydroxypropyl distarch phosphate, 5% sucrose fatty acid ester, 3.5% calcium stearoyl lactylate, 1.5% sodium stearoyl lactylate, 3.5% modified soybean lecithin, 1% locust bean gum, 4% guar gum, 0.5% sodium polyacrylate and 1% maltose amylase.

[0047] 2) Disperse the anti-aging composition in the vegetable oil, stir and mix evenly, and set aside;

[0048] 3) Stir and mix white sugar, egg liquid, baking powder and water at a slow speed of 30 rpm, then add the pre-mixed vegetable oil and anti-aging composition in step 2), and further 20 rpm Stir at a slow speed until evenly mixed;

[0049] 4) Add low-gluten flour to the mixture in step 3), and stir un...

Embodiment 3

[0057] A cake containing anti-aging composition, which is made of 400g low-gluten flour, 45g anti-aging composition, 230g vegetable oil, 280g white granulated sugar, 320g egg liquid, 4g baking powder and 10g water. Wherein, by weight percentage, the anti-aging composition is composed of 70% hydroxypropyl distarch phosphate, 10% sucrose fatty acid ester, 5.2% Tween 20, 4% Tween 60, 4% Tween 80, 1% sodium alginate, 4% gellan gum, 1% sodium polyacrylate and 0.8% maltose amylase. The preparation process of described cake is the same as embodiment 1, repeats it no longer here.

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Abstract

The invention discloses an anti-ageing composition for cakes. The anti-ageing composition is prepared from the following components in percentage by weight: 70 percent to 90 percent of hydroxypropyl distarch phosphate, 1 percent to 5 percent of a thickener, 5 percent to 10 percent of sucrose fatty acid ester, 5 percent to 15 percent of an emulsifier, 0.3 percent to 1.5 percent of sodium polyacrylate and 0.1 percent to 1 percent of maltogenic amylase, wherein the sum of the total weight percent of the components is 100 percent. Furthermore, the invention also discloses the cakes containing the anti-ageing composition and a preparation method of the cakes, wherein the use amount of the anti-ageing composition is 10 percent to 20 percent of the use amount of flour. After the anti-ageing composition provided by the invention is added into the cakes, the cakes can have the effects of not dropping dreg, not becoming dry and not becoming hard; the cakes are convenient to use and high in safety.

Description

technical field [0001] The present invention relates to a cake additive, in particular to a cake anti-aging composition containing maltose amylase, in addition, the present invention also relates to a cake containing the anti-aging composition for cakes and a preparation method thereof; The field of food processing technology. Background technique [0002] As a nutritious convenience food, cake is a kind of sponge-like snack made from flour, eggs, sugar, etc., with or without auxiliary materials, after stirring, modulation, baking and other processes. Fluffy, nutritious, easy to eat and other characteristics, deeply loved by people. However, because the moisture content of cake products is usually relatively high, due to the aging of starch during its storage, the phenomenon of moisture reduction, hardening and slag in the cake often occurs, resulting in a decline in the quality of the cake and shortening its shelf life. Food waste has also caused great economic losses to ...

Claims

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Application Information

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IPC IPC(8): A21D10/00A21D8/04A21D2/32A21D2/18A21D2/16A21D2/14A21D13/08
CPCA21D10/002A21D2/145A21D2/16A21D2/18A21D2/188A21D2/32A21D8/042
Inventor 周文俊樊先荣舒江
Owner 东莞市欣荣天丽科技实业有限公司
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