Cake modifying agent

A cake improver and cake technology, which is applied in pre-baked dough processing, legume baked goods, baking, etc., can solve the problems that affect the taste and quality of cakes, contradicting concepts of health and nutrition, and high oil and sugar content. , to achieve the effect of unique taste, enhanced water retention and moisturizing performance, low sugar content and low oil content

Active Publication Date: 2017-09-15
GUANGZHOU WELBON BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing black rice cake slurry is easy to age during the production process, which easily causes the phenomenon of cake inelasticity, spallation, and slag falling, which affects the taste and quality of the cake.
In addition, in order to obtain a better mouthfeel, the existing black rice cake usually has a high oil content and sugar content, which is contrary to the concept of healthy nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Present embodiment is three kinds of cake improving agents, by weight percentage, including raw material components as shown in Table 1:

[0043] Table 1

[0044]

[0045] The preparation method of described cake improving agent, comprises the steps:

[0046] 1 Weighing: Weigh the raw materials according to the components of each raw material;

[0047] 2 Sieving: Pass the weighed raw materials through a 30-mesh sieve for later use.

[0048] 3 Mixing: Mix the ingredients together and shake well;

[0049] 4Heavy metal detection: test various heavy metal indicators, and it can be used only after passing the test.

Embodiment 2

[0051] Present embodiment is three kinds of cake improving agents, by weight percentage, comprises raw material component as shown in table 2:

[0052] Table 2

[0053]

[0054]

[0055] The preparation method of described cake improving agent, comprises the steps:

[0056] 1 Weighing: Weigh the raw materials according to the components of each raw material;

[0057] 2 Sieving: Pass the weighed raw materials through a 30-mesh sieve for later use.

[0058] 3 Mixing: Mix the ingredients together and shake well;

[0059] 4Heavy metal detection: test various heavy metal indicators, and it can be used only after passing the test.

Embodiment 3

[0061] The 8 kinds of black rice cakes in this embodiment are made by using the improver described in Examples 1 and 2 respectively, in parts by weight, including raw material components as shown in Table 3:

[0062] table 3

[0063]

[0064] The preparation method of described black rice cake, comprises the steps:

[0065] 1 raw material preparation

[0066] Mix powdery raw materials such as wheat flour, black rice flour, improver, baking powder, edible salt, essence, etc., and pass through a 30-mesh sieve to obtain a powder;

[0067] 2 beating

[0068] After breaking up fresh eggs and water, add white sugar to dissolve, add powder and stir until there are no powder particles, add sugar alcohol and cake foaming agent to beat, finally add salad oil and stir evenly to obtain a slurry;

[0069] 3 injection molding

[0070] Pour the paste into the cake mold;

[0071] 4 bake

[0072] Bake the cake mold injected with the slurry in an open hearth oven at a temperature of 21...

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PUM

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Abstract

The invention relates to a cake modifying agent. The cake modifying agent comprises, by weight, 3-20% of emulsifying agent, 2-15% of thickening agent, 65-94.9% of food raw materials, and 0.1-2% of enzyme preparation, wherein the emulsifying agent is one or more of single / double-glycerin fatty acid ester, sucrose fatty acid ester, sodium caseinate, and polyglycerin fatty acid ester; the thickening agent is one or more of hydroxypropyl di-starch phosphate and xanthan gum; the enzyme preparation is one or more of maltogenic amylase and alpha-amylase. The cake modifying agent is suitable for being applied to black rice cake manufacturing, the water-prevention and moisture-retaining performance of the black rice cake can be intensified, the ageing problem like product spalling and scaling are postponed, and thus soft, delicate and wet mouthfeel of the cake is maintained.

Description

technical field [0001] The invention relates to baked food, in particular to a cake improver. Background technique [0002] Modern medicine has confirmed that black rice has the effects of nourishing yin and kidney, invigorating the spleen and warming the liver, nourishing the spleen and stomach, nourishing qi and activating blood, nourishing the liver and improving eyesight. Regular consumption of black rice helps prevent dizziness, dizziness, anemia, white hair, eye disease, soreness of the waist and knees, dryness of the lungs and cough, constipation, dysuria, edema due to kidney deficiency, loss of appetite, and weakness of the spleen and stomach. The outer cortex of black rice contains anthocyanin pigments. This pigment itself has a strong anti-aging effect, and the darker the color of the rice, the stronger the anti-aging effect of the epidermal pigment, and this pigment is rich in flavonoid activity Substances, up to 5 times that of white rice, have a great effect on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D2/16A21D13/80A21D2/36A21D13/045
CPCA21D2/16A21D2/36A21D8/042A21D13/045A21D13/80
Inventor 李小林李红良黄琼叶陈英杰
Owner GUANGZHOU WELBON BIOLOGICAL TECH
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