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Orange cake and preparation method thereof

A technology for cakes and oranges, applied in baking methods, baking, baked foods with modified ingredients, etc., can solve the problems of unreasonable nutritional matching, short shelf life, high fat and other problems, and achieve the effect of scientific and reasonable raw material formula

Inactive Publication Date: 2017-10-10
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cakes currently on the market have defects such as high sugar, high fat, high calorie, single taste, unreasonable nutritional mix, and short shelf life.

Method used

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  • Orange cake and preparation method thereof
  • Orange cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of orange cake, by selecting the amount of orange juice, low-gluten wheat flour, vegetable oil, and sweetener to conduct single factor test and orthogonal test, and perform sensory evaluation and cake batter density, cake specific volume, and cake moisture content on the cake Determination of the content, and finally its test results are comprehensively analyzed to obtain the following optimal raw material formula: 40g of low-gluten wheat flour, 25g of orange juice, 7g of lemon juice, 20g of vegetable oil, 100g of eggs, 1g of soybean lecithin, 0.1g of locust bean gum, and white vinegar 5g, white wine 5g, ascorbyl palmitate 0.5g, taste nucleotide disodium 0.5g, sweetener 40g and bitterness inhibitor 2g;

[0031] Wherein, the vegetable oil is Artemisia annua oil; the sweetener is isomalt; the bitterness inhibitor is formed by mixing inosinic acid and calcium caffeate in equal mass ratios.

[0032] The anticipation of above-mentioned proportioning is used following ...

Embodiment 2

[0043] A kind of orange cake, by selecting the amount of orange juice, low-gluten wheat flour, vegetable oil, and sweetener to conduct single factor test and orthogonal test, and perform sensory evaluation and cake batter density, cake specific volume, and cake moisture content on the cake Determination of the content, and finally the comprehensive analysis of the test results to obtain the best raw material formula: 40g of low-gluten wheat flour, 30g of orange juice, 7g of lemon juice, 20g of vegetable oil, 100g of eggs, 1g of soybean lecithin, 0.1g of locust bean gum, and 5g of white vinegar , white wine 5g, ascorbyl palmitate 0.5g, taste nucleotide disodium 0.5g, sweetener 45g and bitterness inhibitor 3g;

[0044] Among them, the vegetable oil is grape seed oil and rice bran oil; the sweetener is neotame and lactulose; the bitterness inhibitor is formed by mixing inosinic acid and calcium caffeate in equal mass ratios.

[0045] The anticipation of above-mentioned proportion...

Embodiment 3

[0056] A kind of orange cake, by selecting the amount of orange juice, low-gluten wheat flour, vegetable oil, and sweetener to conduct single factor test and orthogonal test, and perform sensory evaluation and cake batter density, cake specific volume, and cake moisture content on the cake Determination of the content, and finally its test results are comprehensively analyzed to obtain the following optimal raw material formula range: 45g of low-gluten wheat flour, 30g of orange juice, 10g of lemon juice, 25g of vegetable oil, 110g of eggs, 2g of soybean lecithin, 0.3g of locust bean gum, 7g of white vinegar, 7g of white wine, 1g of ascorbyl palmitate, 1g of disodium nucleotide, 45g of sweetener and 3g of bitter inhibitor;

[0057] Among them, the vegetable oil is Artemisia annua oil, rice bran oil and grape seed oil; the sweetener is isomalt, neotame and lactulose; become.

[0058] The anticipation of above-mentioned proportioning is used following method to prepare fragrant...

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Abstract

The invention relates to the technical field of food processing, in particular to an orange cake and a preparation method thereof. Usage amounts of orange juice, low gluten wheat flour, vegetable oil and a sweetener are selected to carry out single factor test and an orthogonal test, sensory evaluation and determination of characteristics such as cake paste density and cake specific volume are carried out, and then comprehensive analysis is carried out, thereby obtaining the following best raw material formula containing 40-45g of low gluten wheat flour, 25-30g of orange juice, 7-10g of lemon juice, 20-25g of vegetable oil, 100-110g of eggs, 1-2g of soyabean lecithin, 0.1-0.3g of sophora bean gum, 5-7g of white vinegar, 5-7g of white spirit, 0.5-1g of palmitate ascorbate, 0.5-1g of disodium 5'-ribonucleotide, 40-45g of a sweetening agent and 2-3g of a bitterness inhibitor. The orange cake provided by the invention is soft, fragrant and sweet, has specific flavor of orange, low sugar content and long shelf life, promotes digestion and is simple to prepare and easy to produce.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an orange cake and a preparation method thereof. Background technique [0002] In recent years, cakes have developed very rapidly in China. Cakes of various types, tastes, and shapes are constantly emerging in the market, and are also deeply loved by the public. Due to the continuous improvement of people's quality of life, the development of the food industry is also getting faster and faster, so that people's food consumption concepts have gradually changed. Low sugar, low fat, and balanced nutrition have become the needs of modern people for food. Cakes currently on the market have defects such as high sugar, high fat, high calorie, single taste, unreasonable nutritional mix, and short shelf life. In order to improve the flavor and nutritional value of the cake, the present invention arises at the historic moment. Contents of the invention [0003] The purpose of t...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D8/06A21D2/36A21D2/32A21D2/24A21D2/18A21D2/16A21D2/14
CPCA21D2/145A21D2/16A21D2/183A21D2/245A21D2/32A21D2/36A21D8/06A21D13/06
Inventor 杨郑州麦馨允谢晓娜滕峥刘丹丹
Owner BAISE UNIV
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