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Antiaging cake and making method thereof

An anti-aging, cake technology, applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., can solve the problems such as non-conformity, and achieve the effect of inhibiting gelatinization, prolonging eating time, and good water holding capacity

Pending Publication Date: 2018-06-22
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above methods all achieve the purpose of maintaining the quality of the cake by adding a certain amount of artificially synthesized food additives, but it does not meet the current purpose of pursuing healthy, natural and green food

Method used

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  • Antiaging cake and making method thereof

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preparation example Construction

[0024] The second aspect of the present invention provides a kind of preparation method of above-mentioned anti-aging cake, and this preparation method comprises:

[0025] (1) Mix the soft white sugar and eggs evenly until the soft white sugar melts completely to obtain a mixed solution;

[0026] (2) Mix the mixed solution, water and vegetable oil evenly to obtain egg paste;

[0027] (3) mixing the custard, wheat flour, glutinous rice flour, maltose powder, saponin, lentil protein, short-chain inulin and high acyl gellan gum evenly to obtain a mixed material;

[0028] (4) injecting the mixed material into a mold, baking, cooling and demoulding to obtain the anti-aging cake.

[0029] According to the present invention, preferably, in step (1), the stirring speed is 500-900r / min.

[0030] According to the present invention, preferably, in step (2), the stirring speed is 500-900r / min.

[0031] According to the present invention, preferably, in step (3), the stirring speed is 5...

Embodiment 1

[0038] This embodiment provides an anti-aging cake, the specific preparation method is as follows:

[0039] (1) Pour 40 parts of soft white sugar and 170 parts of eggs into the mixer and stir at a speed of 500r / min until the sugar is completely melted;

[0040] (2) Add 40 parts of drinking water and 40 parts of vegetable oil and stir at a speed of 700r / min until the foam is stable to obtain egg paste;

[0041] (3) 90 parts of low-gluten wheat flour, 9 parts of glutinous rice flour, 6 parts of maltose powder, 0.003 part of saponin, 8 parts of lentil protein, 4 parts of short-chain inulin and 0.02 part of high acyl gellan gum are added to the custard, And use a mixer to stir evenly at a speed of 600r / min to obtain a mixed material; wherein, the low-gluten wheat flour should be sieved first to make the flour more uniform;

[0042] (4) Pour the mixed material into a baking tray coated with salad oil, the injection amount is 1 / 2 of the abrasive; then put it in an oven with an uppe...

Embodiment 2

[0044] This embodiment provides an anti-aging cake, the specific preparation method is as follows:

[0045] (1) Pour 50 parts of soft white sugar and 190 parts of eggs into the mixer and stir at a speed of 600r / min until the sugar is completely melted;

[0046] (2) Add 50 parts of drinking water and 50 parts of vegetable oil and stir at a speed of 800r / min until the foam is stable to obtain egg paste;

[0047] (3) Add 100 parts of low-gluten wheat flour, 10 parts of glutinous rice flour, 8 parts of maltose powder, 0.005 part of saponin, 10 parts of lentil protein, 6 parts of short-chain inulin and 0.03 part of high acyl gellan gum into the egg paste, And use a mixer to stir evenly at a speed of 700r / min to obtain a mixed material; wherein, the low-gluten wheat flour should be sieved first to make the flour more uniform;

[0048] (4) Pour the mixed material into a baking tray coated with salad oil, the injection amount is 2 / 3 of the abrasive; then put it in an oven with an upp...

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Abstract

The invention discloses an antiaging cake and a making method thereof. The antiaging cake comprises, by weight, 90-110 parts of wheat flour, 150-220 parts of egg, 8-12 parts of glutinous rice flour, 5-10 parts of maltose powder, 0.003-0.007 part of saponin, 8-12 parts of hyacinth bean protein, 3-8 parts of short-chain inulin, 0.02-0.05 part of high-acyl gellan gum, 30-60 parts of soft white sugarand 40-60 parts of plant oil. Starch aging is delayed by adding the glutinous rice flour, saponin, the hyacinth bean protein, the high-acyl gellan gum, and softness of the cake can be maintained. Quality of the cake after being stored for 7 days is improved obviously when compared with that of conventional cakes, the cake is still soft, loose, fragrant and sweet, and eating time of the cake is prolonged.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to an anti-aging cake and a preparation method thereof. Background technique [0002] In the process of storage, cakes are prone to dryness, slag loss, water loss, rough structure, and sharp decline in taste. It is mainly caused by the aging of starch. The starch molecules after gelatinization are automatically arranged at low temperature, and the hydrogen bonds between adjacent molecules are gradually restored to form dense, highly crystalline starch molecular bundles. [0003] At present, it is mainly to delay or inhibit the aging of starch by adding emulsifiers, enzyme preparations, and hydrophilic colloids so as to keep the softness of the cake. For example, starch anti-aging products are formed by adding hydroxypropyl distarch phosphate, thickener, sucrose fatty acid ester, emulsifier, sodium polyacrylate, and maltose amylase; Sodium stearoyl lactylate forms a c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36
Inventor 王学东王洋洋陈挚胡先勤吕庆云付朝煦冷越
Owner WUHAN POLYTECHNIC UNIVERSITY
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