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A kind of donkey-hide gelatin cake and its preparation process

A technology of donkey-hide gelatin and cakes, which is applied in baked food, baking, food science, etc. It can solve the problems of uneven distribution of donkey-hide gelatin, heavy taste of donkey-hide gelatin, and cake caking, so as to improve quality and rise efficiency, increase taste, prevent The effect of oil

Active Publication Date: 2021-08-24
山东福牌阿胶股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, on the one hand, the taste of donkey-hide gelatin is relatively strong, and the taste of the cake will be affected after adding it into the cake; Agglomeration and other phenomena are prone to occur in the cake, which will affect the formation of the loose nature of the cake and affect the preservation of nutrients in donkey-hide gelatin

Method used

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  • A kind of donkey-hide gelatin cake and its preparation process
  • A kind of donkey-hide gelatin cake and its preparation process
  • A kind of donkey-hide gelatin cake and its preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: a kind of preparation technology of donkey-hide gelatin cake:

[0027] S1: In parts by weight, 2-4 parts of water are added to 1 part of donkey-hide gelatin to melt the donkey-hide gelatin;

[0028] S2: Separate the egg whites from the egg yolks, add white sugar and salt to the egg whites, beat them with an egg beater for 3-8 minutes, and when the egg whites turn white, beat them for 3-5 minutes and pour them out for later use;

[0029] S3: Beat the egg yolk, milk, and egg in an egg beater, then add soybean oil, melted donkey-hide gelatin, hydroxypropyl methylcellulose and lemon juice and continue to beat until uniform, slowly add low-gluten wheat flour, Whisk evenly, add 1 / 3 of the beaten egg whites to the batter and mix evenly at medium and low speed, finally add the remaining egg whites and mix well to get cake batter;

[0030] S4: Brush the baking pan with oil, fill the prepared cake batter to 2 / 3 of the total capacity of the mold, put it in the oven ...

Embodiment 2

[0036] Example 2: Characterization

[0037] Sensory index: The prepared donkey-hide gelatin cake is subjected to sensory evaluation, and the test results are evaluated by 10 fixed professional sensory evaluators, and the evaluators of each sensory test are kept unchanged, and the average value of the evaluation scores of 10 people is counted, The specific evaluation criteria are listed in Table 3 below.

[0038] Table 3 Sensory Evaluation Criteria

[0039]

[0040] Table 4 performance characterization of donkey-hide gelatin cake

[0041] Sample serial number Exterior color Taste organizational structure Elasticity 1 10 9 10 9 9 2 9 9 10 9 10 3 10 10 9 10 9 4 10 10 10 10 10 Comparative example 1 7 8 7 4 6 Comparative example 2 8 5 6 5 8 Comparative example 3 5 3 4 1 7 Comparative example 4 4 5 2 3 6 Comparative example 5 3 6 4 1 2 Comparative example 6 2 1 4 5 ...

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Abstract

The application proposes a donkey-hide gelatin cake and a preparation process thereof, wherein a donkey-hide gelatin cake comprises the following raw materials in parts by weight: 80-120 parts of low-gluten wheat flour, 95-100 parts of egg yolk, 30-50 parts of soybean oil, and 50 parts of milk ‑65 parts, 0.5‑1.5 parts of salt, 130‑150 parts of white sugar, 180‑220 parts of egg white, 1‑3 parts of donkey-hide gelatin, 0.05‑0.25 parts of hydroxypropyl methylcellulose, and 0.05‑0.15 parts of lemon juice. The addition of lemon juice in this application will reduce the taste of donkey-hide gelatin, while not affecting the taste of cake, the cooperation of donkey-hide gelatin and lemon juice can also increase the mouthfeel of cake; the effect of hydroxypropyl methylcellulose in this application is to make donkey-hide gelatin It can be evenly distributed in the flour without agglomeration.

Description

technical field [0001] The application belongs to the field of food preparation, and in particular relates to a donkey-hide gelatin cake and a preparation process thereof. Background technique [0002] Cake is a loose and soft food with good palatability, which is made of eggs, sugar, flour, etc., after being inflated to a large extent, baked or steamed to prevent loosening. Its traditional processing methods can no longer meet the needs of modern people. Snack food meets the requirements of nutritional and health functions. Ejiao has blood-generating effect and can be used for blood loss anemia, iron deficiency anemia, nourishment for the elderly and weak, children and women, and has an improving effect on the growth and development of children and adolescents. Long-term use of donkey-hide gelatin , can also nourish the skin, making the skin smooth and elastic. [0003] CN106417536A discloses a beauty cake, which is made of the following raw materials in parts by weight: 4...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/80A21D2/36A21D2/14A21D2/02A21D2/34
CPCA21D2/02A21D2/14A21D2/34A21D2/36A21D13/80
Inventor 杨铧杨福安张希双武勇
Owner 山东福牌阿胶股份有限公司
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