Method for improving antibacterial activity of sponge cake, sponge cake and preparation method of sponge cake

A sponge cake, antibacterial technology, applied in the field of sponge cake and its preparation, to achieve fluffy and soft structure, improve food quality, inhibit the total number of colonies and the growth of mold

Pending Publication Date: 2021-07-23
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems existing in the current prior art. In order to achieve the purpose of cake inhibition and prolong storage period, it is generally necessary to add a certain amount of chemical preservatives to the ingredients, or even compound and use several chemical preservatives. Problems with Aseptic Vacuum Packaging

Method used

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  • Method for improving antibacterial activity of sponge cake, sponge cake and preparation method of sponge cake
  • Method for improving antibacterial activity of sponge cake, sponge cake and preparation method of sponge cake
  • Method for improving antibacterial activity of sponge cake, sponge cake and preparation method of sponge cake

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Add shell oligosaccharide sponge cake, by weight, 6, 6, white sugar 150g, low gluten flour 149.25g, chitoolose 0.75 g.

[0037] The above-mentioned method of improving the inhibition of the inhibition of sponge cake, including the following steps:

[0038] A, send eggs: Put the eggs into the stirring cylinder 3 gear (230 rpm) and stir 2min to uniform, quickly add 2 gear 2 gear 2 gear, so that the sugar is quickly dissolved in the egg liquid, and constantly stirred into the egg liquid Air forms the mixed foam structure of the ossose, continuously stirring 25 min until the volume of the foam structure increases to 2-3 times the original volume.

[0039] B, mixed powder: a small amount of chitose low-gluten powder of the sieve (60 mesh) is mixed with a small amount of a good egg paste, and it is constantly mixed to mix evenly, and it is not a standard to see the raw powder. Fluffy batter.

[0040] C, injection mold: first brush a layer of oil in the cake mold before the column...

Embodiment 2

[0043] Add shell oligosaccharide sponge cake, by weight including: 6 eggs, 150g of white sugar, low gluten flour 148.5 g, housing oligose 1.5 g.

[0044] The above-mentioned method of improving the inhibition of the inhibition of sponge cake, including the following steps:

[0045] A, send eggs: Put the eggs into the stirring cylinder 3 gear (230 rpm) and stir 2min to uniform, quickly add 2 gear 2 gear 2 gear, so that the sugar is quickly dissolved in the egg liquid, and constantly stirred into the egg liquid Air forms the mixed foam structure of the ossose, continuously stirring 25 min until the volume of the foam structure increases to 2-3 times the original volume.

[0046] B, mixed powder: a small amount of chitose low-gluten powder of the sieve (60 mesh) is mixed with a small amount of a good egg paste, and it is constantly mixed to mix evenly, and it is not a standard to see the raw powder. Fluffy batter.

[0047] C, injection mold: first brush a layer of oil in the cake mol...

Embodiment 3

[0050] Add shell oligosaccharide sponge cake, by weight, including 6 eggs, white sugar 150g, low gluten flour 147.75 g, and 2.25 g of shell oligosaccharide.

[0051] The above-mentioned method of improving the inhibition of the inhibition of sponge cake, including the following steps:

[0052] A, send eggs: Put the eggs into the stirring cylinder 3 gear (230 rpm) and stir 2min to uniform, quickly add 2 gear 2 gear 2 gear, so that the sugar is quickly dissolved in the egg liquid, and constantly stirred into the egg liquid Air forms the mixed foam structure of the ossose, continuously stirring 25 min until the volume of the foam structure increases to 2-3 times the original volume.

[0053] B, mixed powder: a small amount of chitose low-gluten powder of the sieve (60 mesh) is mixed with a small amount of a good egg paste, and it is constantly mixed to mix evenly, and it is not a standard to see the raw powder. Fluffy batter.

[0054] C, injection mold: first brush a layer of oil in ...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a method for improving antibacterial activity of a sponge cake, the sponge cake and a preparation method of the sponge cake. The sponge cake is prepared from 100 to 200g of weak strength flour, 100 to 200g of sugar, 4 to 8 whole eggs and chitosan oligosaccharide, wherein relative to the weak strength flour, the addition amount of the chitosan oligosaccharide is 0.2-2wt%. The chitosan oligosaccharide can improve the eating quality of the cake, keep the cake soft and elastic, and delay aging; and in addition, the chitosan oligosaccharide has good biological activity, especially antibacterial activity, therefore the total number of bacterial colonies and growth of mould in the cake can be inhibited, and the storage quality of the cake is prolonged.

Description

Technical field [0001] The present invention belongs to the field of food processing, and more particularly to a method of improving sponge cake, a sponge cake and a preparation method thereof. Background technique [0002] Cake is an ancient, colorful flavor, unique flavor, a food supplement for consumers, traditional cakes, is mainly eggs, sugar and wheat flour, with living standards, various functions Sexual cakes have been developed, such as a functional nutrient cake, such as ambiot powder, brown rice powder, and a low liter of sugar, such as xylitol, is replaced with xylose. Whether it is traditional cake or a color cake, due to the high cake nutrients and moisture content, it is easy to breed microorganisms, which makes it shorten to store the storage period. At the same time, it is prone to structural rough, loose and hard, elasticity and flavor deterioration during production and storage. The aging phenomenon, reduce the consumption and business value of the cake, causin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D15/00
CPCA21D2/181A21D15/00
Inventor 王月慧朱玥庄坤丁文平陈曦
Owner WUHAN POLYTECHNIC UNIVERSITY
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