Preparation method of low-fat cake

A cake and low-fat technology, which is applied in the processing of dough, baking, baked food, etc., can solve the problems of decreased product appearance, rough taste, difficult to remove chemical reagents, etc., and is beneficial to human health, good taste, and edible The effect of high safety

Pending Publication Date: 2017-09-22
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to chemical modification such as enzymatic hydrolysis (or acid hydrolysis), it is difficult to completely remove the chemical reagents in the later treatment and preparation process of this type of fat substitute, which will inevitably produce peculiar smell and have a certain impact on the flavor of the cake. Affected by the impact, the appearance characteristics of the product have declined, and the taste is relatively rough

Method used

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  • Preparation method of low-fat cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of low-fat cake, the steps are as follows:

[0020] 1) Preparation of fat substitute: pass potato amylose through a 120-mesh sieve, add 8 times the weight of water, stir well, and stir in a boiling water bath at a low speed in one direction to fully gelatinize the starch granules until the sample appears milky white Paste, the gelatinization time is about 20min; put the fully gelatinized potato amylose paste in a high-temperature-resistant polytetrafluoroethylene container, and carry out high-temperature superheating in a high-temperature and high-pressure steam boiler of 180°C and 100kpa for 15min ;After the high-temperature superheating treatment, take out the polytetrafluoroethylene container, put it into the liquid nitrogen tank immediately, and quickly quench the temperature with liquid nitrogen for 1 minute; put the quenched gel into the ultrasonic wave for 20 minutes, and the ultrasonic power is 160W; After the ultrasound is over, put the for...

Embodiment 2

[0029] A preparation method of low-fat cake, the steps are as follows:

[0030] 1) Preparation of fat substitute: pass potato amylose through a 160-mesh sieve, add 5 times the weight of water, stir and mix well, gelatinize in a boiling water bath, and then treat at 200°C, 120kpa under high temperature and high pressure for 10 minutes, After taking it out, quickly quench and cool it with liquid nitrogen to form a gel. Ultrasonicate the gel for 15 minutes with an ultrasonic power of 180W. Quenching and cooling to form a milky white smooth surface similar to fat is the fat substitute;

[0031] 2) Prepare low-fat cake: Mix the oil and fat substitute with the whipped eggs, beat them fully in a mixer, then add white sugar, beat until the volume of the mixture fully expands and becomes milky white, then add a small amount of water, continue Whip until the foam is stable, and finally add low-gluten flour and baking powder to whip into a viscous batter, pour the batter into the mold, ...

Embodiment 3

[0035] A preparation method of low-fat cake, the steps are as follows:

[0036] 1) Preparation of fat substitute: Pass the potato amylose through a 80-mesh sieve, add 10 times the weight of water, stir and mix well, gelatinize in a boiling water bath, and then treat it at 190°C, 110kpa under high temperature and high pressure conditions for 12 minutes, After taking it out, quickly quench and cool it with liquid nitrogen to form a gel. Ultrasonicate the gel for 18 minutes with an ultrasonic power of 180W. Quenching and cooling to form a milky white smooth surface similar to fat is the fat substitute;

[0037] 2) Prepare low-fat cake: Mix the oil and fat substitute with the whipped eggs, beat them fully in a mixer, then add white sugar, beat until the volume of the mixture fully expands and becomes milky white, then add a small amount of water, continue Whip until the foam is stable, and finally add low-gluten flour and baking powder to whip into a viscous batter, pour the batt...

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Abstract

The invention discloses a preparation method of a low-fat cake. The method includes the steps of preparing a fat substitute and preparing the cake through secondary high-temperature overheat quenching of potato amylase and an ultrasonic physical treatment mode, wherein the cake is prepared from, by weight, 100-120 parts of low-gluten flour, 40-60 parts of white granulated sugar, 160-200 parts of eggs, 15-25 parts of grease, 2-5 parts of fat substitute and 4-5 parts of baking powder. The low-fat cake prepared through the preparation method is good in taste, low in fat content and beneficial to human health.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of a low-fat cake. Background technique [0002] Cake, as a kind of dessert loved by the public, has a delicate mouthfeel, a strong flavor, and is convenient to eat, has a strong feeling of fullness, and has a good color, fragrance, and taste, and has a broad market among consumers. Baking pasta such as cakes are mainly made of eggs, sugar, and wheat flour as the main raw materials, with milk, oil, and baking powder as auxiliary materials, and are made after stirring, modulation, and baking. Among them, the added fat gives the cake a creamy mouthfeel and makes the cake have a richer flavor, and is an indispensable part of the cake raw materials. But at the same time, cake is also a high-energy food due to its high fat content, which can easily lead to obesity and cause some concurrent diseases, such as cardiovascular and cerebrovascular diseases, d...

Claims

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Application Information

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IPC IPC(8): A21D13/068A21D2/18
CPCA21D2/186A21D13/068
Inventor 王鲁峰胡煜莹潘思轶
Owner HUAZHONG AGRI UNIV
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