Soft cake and preparation method thereof

Abstract

The present invention provides a soft pastry and a method for making the same. The raw materials for making the soft pastry include wheat flour, milk powder, powdered sugar, cream, salt, old fertilizer, oat black bean filling, black bean filling and / or auxiliary material components. The auxiliary material components include baking soda, baking powder, fresh-keeping enzyme, isomaltulose, sorbitol liquid and glycerol. When making the soft pastry, the old fertilizer fermentation principle is used, the dough fermentation step is pre-placed, and the shaping and post-fermentation step is removed, which can reduce the operation steps and make the product soft and easy to digest.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a soft pastry and a production method thereof. Background Art

[0002] The public generally positions pastries as snacks for after-meals entertainment. Traditional pastries are generally "crispy" and are mostly baked directly after mixing raw materials such as oil, sugar, and flour. After being left for a period of time, pastries with crispy crust often become dry, peel, and break when eaten, affecting consumers' consumption. In addition, with the changes in consumers in the market, people have higher demands for the taste and performance of pastries. Traditional "crispy" pastries and pastries with similar tastes on the market have gradually failed to meet consumer demand, which has led to a decline in pastry sales to a certain extent.

[0003] In order to cater to the needs of different consumers, different types of cakes have emerged. Chinese patent application CN106857753A discloses a black cake and a preparation method thereof, wherein the black cake uses low-gluten flour and corn starch as the main ingredients of the dough, but has the problem of dry taste and difficulty in digestion, and the production process is relatively simple and complicated, and the production efficiency is low. Summary of the invention

[0004] In view of the problems existing in the prior art, the purpose of the present invention is to provide a soft pastry and a production method thereof, which utilizes the fermentation principle of old fat, advances the fermentation step of the dough, and removes the post-shaping fermentation step, which can not only reduce the number of operating steps, but also make the product soft in taste and easy to digest.

[0005] The objective of the present invention is achieved through the following technical solutions:

[0006] A soft pastry, the raw materials for making the soft pastry include wheat flour, milk powder, powdered sugar, cream, salt, old fertilizer, oatmeal black bean filling and black bean filling, and the weight proportion of each raw material is:

[0007]

[0008] The old dough is a proofed dough, which is composed of wheat flour, dry yeast, whole egg liquid and water. The weight ratio of each raw material in the old dough is:

[0009]

[0010] Furthermore, the raw materials for making the soft pastry also include auxiliary material components, and the composition and weight ratio of the auxiliary material components are:

[0011]

[0012] Furthermore, the oatmeal and black bean filling comprises the following components: water, maltitol, oats, trehalose, black soybeans, glycerol, acetylated distarch phosphate, potassium sorbate, and citric acid monohydrate.

[0013] Furthermore, the black bean filling includes the following components: white sugar, black beans and water.

[0014] Furthermore, the freshness-preserving enzyme is one or a mixture of maltogenic amylase, α-amylase, and xylanase.

[0015] Furthermore, in the raw materials for making the soft pastry, the wheat flour is a mixture of high-gluten flour and low-gluten flour, and the ratio of high-gluten flour to low-gluten flour is 1.5:1.

[0016] The second aspect of the present invention provides a method for making the soft pastry, comprising the following steps:

[0017] Step 1: Take 5-9 parts of wheat flour and 0.5-1.5 parts of dry yeast, put them into a blender and mix them, then take 1-5 parts of whole egg liquid and 1-5 parts of water, mix all the above ingredients evenly to obtain a dough to be fermented, put the dough to be fermented into a non-porous box, and leave it to rise at room temperature for 3-4 hours to obtain old dough;

[0018] Step 2: Take 1-6 parts of powdered sugar and 10-14 parts of butter and mix them evenly, then add 0.1-0.5 parts of salt and stir, then add 11-16 parts of the old fat prepared in step 1, 1-6 parts of oatmeal and black bean filling, 1-5 parts of milk powder and stir, finally add 13-17 parts of wheat flour and 3-7 parts of black bean filling and stir until the dough is free of dry powder;

[0019] Step 3: Take out the dough mixed in step 2, press it into a dough sheet of uniform thickness using a dough sheeter, then place it on a chopping board, shape it into a dough of uniform size and regular shape, and brush the surface with egg wash;

[0020] Step 4: Place the cakes decorated in step 3 on a baking tray and bake. Set the oven temperature to 160°C-210°C and bake for 11-15 minutes to obtain the soft cakes.

[0021] The third aspect of the present invention provides a method for making the soft pastry, comprising the following steps:

[0022] Step 1: Take 5-9 parts of wheat flour and 0.5-1.5 parts of dry yeast, put them into a blender and mix them, then take 1-5 parts of whole egg liquid and 1-5 parts of water, mix all the above ingredients evenly to obtain a dough to be fermented, put the dough to be fermented into a non-porous box, and leave it to rise at room temperature for 3-4 hours to obtain old dough;

[0023] Step 2: Take 1-5 parts of isomaltulose, 1-6 parts of powdered sugar, and 10-14 parts of butter and mix them evenly, then take 1-5 parts of sorbitol solution, 1-5 parts of glycerin, 0.1-0.5 parts of salt, 0.01-0.06 parts of baking soda, 0.1-0.6 parts of baking powder, and 0.1-0.3 parts of preservative enzyme and mix them, then add 11-16 parts of the old fertilizer prepared in step 1, 1-6 parts of oatmeal and black bean filling, and 1-5 parts of milk powder and mix them, finally add 13-17 parts of wheat flour and 3-7 parts of black bean filling and mix them until the dough is free of dry powder;

[0024] Step 3: Take out the dough mixed in step 2 and use a dough press to press it into a dough sheet of uniform thickness. Then place it on a chopping board and shape it into a dough of uniform size and regular shape. Brush the surface with egg liquid.

[0025] Step 4: Place the cakes decorated in step 3 on a baking tray, set the oven temperature to 160°C-210°C, and bake for 11-15 minutes to obtain the soft cakes.

[0026] Furthermore, the fermentation time of the old fertilizer in step one is 3 hours at room temperature in spring and summer, and 4 hours at room temperature in autumn and winter.

[0027] Furthermore, in step 4, the baking temperature is 220°C for the upper fire and 170°C for the lower fire, and the baking time is 14 minutes. Compared with the prior art, the beneficial effects of the present invention are as follows:

[0028] 1. In the method for making soft pastries of the present invention, the fermentation principle of old fat is used to advance the fermentation step of the dough, and the fermentation step after shaping is removed, which can not only reduce the operation steps and improve the production efficiency, but also make the product soft and easy to digest;

[0029] 2. The soft pastry of the present invention is different from other traditional pastries. It is novel in that oatmeal and black bean fillings are added. Oats have a high dietary fiber content and can promote gastrointestinal motility after consumption; black beans can provide high-quality plant protein and have high edible value. Their addition makes the soft pastry have a richer taste and is suitable for consumers of all ages, men, women, old and young.

[0030] 3. The soft pastry of the present invention is improved in taste and health by adding some auxiliary ingredients. Specifically, isomaltulose is used as a sweetener to improve the acid resistance stability of the pastry, and the sweetness is mild. Isomaltulose is heated with protein and amino acid without Maillard reaction, and does not increase blood sugar level after consumption, and has no dental caries hazard. Sorbitol liquid has a refreshing sweetness, is not converted into glucose in the blood after consumption, and is not affected by insulin. At the same time, sorbitol also has good moisturizing properties, which can keep the pastry with a certain amount of moisture to prevent drying, and also has the function of maintaining the aroma of food. Glycerin, as a colorless and transparent syrup liquid, has the properties of water retention, thickening, plasticization, etc. The addition of fresh-keeping enzymes can improve the dough, reduce the viscosity of the dough, accelerate the fermentation process, and alleviate the aging of the pastry. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 This is a real photo of the soft pastry described in Example 2 of the present invention;

[0032] Figure 2 This is a physical photo of the cake described in Comparative Example 2 of the present invention. DETAILED DESCRIPTION

[0033] In the following examples, unless otherwise specified, the raw materials and experimental instruments involved are commercially available.

[0034] Raw materials, see Table 1.

[0035] Table 1

[0036] Raw material name level source Oatmeal and black bean filling Food Grade Beijing Jingri Dongda Food Co., Ltd. Black bean filling Food Grade Qingdao Lichuang Food Co., Ltd. Isomaltulose Food Grade Hubei Haiyi Biotechnology Co., Ltd. Sorbitol Syrup Food Grade Roquette (China) Nutrition Food Co., Ltd. Fresh-keeping enzyme Food Grade Dongguan Pan Asia Pacific Biotechnology Co., Ltd. glycerin Food Grade Wilmar Oils & Fats Technology Co., Ltd. cream Food Grade Inner Mongolia Yili Industrial Group Co., Ltd.

[0037] Experimental instruments are shown in Table 2.

[0038] Table 2

[0039] Device Name / Model source Blender Xinxiang Food Machinery Co., Ltd. Noodle pressing machine Xinmai Machinery (China) Co., Ltd. oven Guangzhou Haosheng Food Machinery Co., Ltd. Water activity meter (LGD-6B) Kunshan Lugong Precision Instrument Co., Ltd.

[0040] The performance testing methods involved in the following embodiments are as follows:

[0041] 1. Sensory evaluation

[0042] The cakes prepared in each embodiment and comparative example were evaluated by a public opinion survey method, and 150 consumers aged 8 to 60 were selected as sensory evaluators and randomly divided into 5 groups. After tasting the cakes in each embodiment and comparative example, each sensory evaluator filled out a questionnaire to evaluate the taste, color, fragrance, and shape of the cakes. The total score of each item was 10 points: 10 points for very good, 7-9 for good, 5-8 for acceptable, and 5 points or less for bad. The scores of each indicator were statistically analyzed and weighted averaged to calculate the comprehensive score.

[0043] 2. Water activity determination

[0044] The water activity of the cakes prepared in each embodiment and comparative example was measured using the LGD-6B intelligent water activity meter. Specifically, an appropriate amount of cakes was taken and placed in a plastic container, the plastic container containing the cakes was placed in the sensor, the sensor was covered, the intelligent water activity meter was turned on, and after confirmation, the instrument automatically measured, and the measurement results were displayed and printed after the measurement was completed.

[0045] The water activity of the same group of pastries was measured twice. After they were made and cooled, the water activity was measured for the first time and the result was AW1. After the first measurement, the pastries were placed at room temperature for 2 hours, and the water activity was measured for the second time and the result was AW2.

[0046] Example 1

[0047] The present embodiment provides a soft pastry, and the raw materials for making the soft pastry include wheat flour, milk powder, powdered sugar, cream, salt, old fertilizer, oatmeal black bean filling and black bean filling, and the weight proportion of each raw material is:

[0048]

[0049] The old dough is a dough after proofing, which is composed of wheat flour (high-gluten flour, low-gluten flour), dry yeast, whole egg liquid and water. The weight ratio of each raw material in the old dough is:

[0050]

[0051] The oatmeal and black bean filling includes the following components: water, maltitol, oats, trehalose, black soybeans, glycerol, acetylated distarch phosphate, potassium sorbate, and citric acid monohydrate. The black bean filling includes the following components: white sugar, black beans, and water.

[0052] The method for making the soft pastry comprises the following steps:

[0053] Step 1: Take 8 parts of wheat flour and 1 part of dry yeast, put them into a blender and mix them, then take 3 parts of whole egg liquid and 3 parts of water, mix all the above ingredients evenly to obtain a dough to be fermented, put the dough to be fermented into a non-porous box, and leave it at room temperature to rise for 3-4 hours (3 hours at room temperature in spring and summer, 4 hours at room temperature in autumn and winter) to make old fertilizer.

[0054] Step 2: Take 2 parts of powdered sugar and 12 parts of butter and mix well, then add 0.5 parts of salt and mix, then add 15 parts of the old fertilizer prepared in step 1, as well as 5 parts of oatmeal and black bean filling and 2 parts of milk powder and mix, finally add 15 parts of wheat flour and 5 parts of black bean filling and mix until the dough is free of dry powder.

[0055] Step 3: Take out the dough mixed in step 2, press it into a dough sheet of uniform thickness using a dough sheeter, then place it on a chopping board, shape it into a dough of uniform size and regular shape, and brush the surface with egg liquid.

[0056] Step 4: Place the cakes decorated in step 3 on a baking tray and bake. Set the oven temperature to 220°C for upper fire and 170°C for lower fire, and bake for 14 minutes to obtain the soft cakes.

[0057] Example 2

[0058] This embodiment is a more preferred solution based on the embodiment 1. Based on the formula of the soft cake in the embodiment 1, auxiliary material components are added. The composition and weight ratio of the auxiliary material components are as follows:

[0059]

[0060] The method for making the soft pastry comprises the following steps:

[0061] Step 1: Take 8 parts of wheat flour and 1 part of dry yeast, put them into a blender and mix them, then take 3 parts of whole egg liquid and 3 parts of water, mix all the above ingredients evenly to obtain a dough to be fermented, put the dough to be fermented into a non-porous box, and leave it at room temperature to rise for 3-4 hours (3 hours at room temperature in spring and summer, 4 hours at room temperature in autumn and winter) to make old fertilizer.

[0062] Step 2: Take 2 parts of isomalt, 2 parts of powdered sugar, and 12 parts of cream and mix well. Then take 3 parts of sorbitol liquid, 3 parts of glycerin, 0.5 parts of salt, 0.05 parts of baking soda, 0.5 parts of baking powder, and 0.2 parts of preservative enzyme and mix. Then add 15 parts of the old fertilizer prepared in step 1, 5 parts of oatmeal and black bean filling, and 2 parts of milk powder and mix. Finally, add 15 parts of wheat flour and 5 parts of black bean filling and mix until the dough is free of dry powder.

[0063] Step 3: Take out the dough mixed in step 2 and use a dough sheeter to press it into a dough sheet of uniform thickness. Then place it on a chopping board, shape it into a dough of uniform size and regular shape, and brush the surface with egg liquid.

[0064] Step 4: Place the cakes decorated in step 3 on a baking tray, set the oven temperature to 220°C for upper fire and 170°C for lower fire, and bake for 14 minutes to obtain the soft cakes.

[0065] The actual picture of the cake is as follows Figure 1 As shown, the surface of the product is bright yellow-brown, with loose texture, soft texture and fermented aroma.

[0066] Comparative Example 1

[0067] This comparative example makes cakes with reference to the recipe of Example 1, except that no old fertilizer and auxiliary materials are added. The specific making method is as follows:

[0068] Step 1: Take 2 parts of powdered sugar and 12 parts of butter and mix well, then add 0.5 parts of salt and mix, then add 1 part of dry yeast, 5 parts of oatmeal and black bean filling, and 2 parts of milk powder and mix, finally add 15 parts of wheat flour and 5 parts of black bean filling and mix until the dough is free of dry powder, and place it at room temperature to proof for 3-4 hours (3 hours at room temperature in spring and summer, 4 hours at room temperature in autumn and winter).

[0069] Step 2: Take out the dough that has been mixed and proofed in step 1, press it into a dough sheet of uniform thickness using a dough sheeter, then place it on a chopping board, shape it into a dough of uniform size and regular shape, and brush the surface with egg liquid.

[0070] Step 3: Place the cakes decorated in step 2 on a baking tray and bake. Set the oven temperature to 220°C for upper fire and 170°C for lower fire. Bake for 14 minutes to make the cakes.

[0071] Comparative Example 2

[0072] This comparative example refers to the recipe and method described in Example 2 to make cakes, except that no old fat is added. The specific preparation method is as follows:

[0073] Step 1: Take 2 parts of isomalt, 2 parts of powdered sugar, and 12 parts of cream and mix well. Then take 3 parts of sorbitol liquid, 3 parts of glycerin, 0.5 parts of salt, 0.05 parts of baking soda, 0.5 parts of baking powder, and 0.2 parts of preservative enzyme and mix. Then add 1 part of dry yeast, 5 parts of oatmeal and black bean filling, and 2 parts of milk powder and mix. Finally, add 15 parts of wheat flour and 5 parts of black bean filling and mix until the dough is free of dry powder. Place it at room temperature to proof for 3-4 hours (3 hours at room temperature in spring and summer, 4 hours at room temperature in autumn and winter).

[0074] Step 2: Take out the dough that has been mixed and proofed in step 1 and use a dough sheeter to press it into a dough sheet of uniform thickness. Then place it on a chopping board, shape it into a dough of uniform size and regular shape, and brush the surface with egg liquid.

[0075] Step 3: Place the cakes decorated in step 2 on a baking tray, set the oven temperature to 220°C for upper fire and 170°C for lower fire, and bake for 14 minutes to make the cakes.

[0076] The actual picture of the cake is as follows Figure 2 As shown, obviously, compared Figure 1 The soft pastry prepared in Example 2 shown in the figure has a darker color, no loose texture, a harder texture, and no fermented aroma.

[0077] Comparative Example 3

[0078] This comparative example prepares cakes with reference to the recipe and preparation method described in Example 2, except that the old fat is prepared according to the old fat raw material composition and the weight proportion of each raw material in Table 3.

[0079] Table 3

[0080] raw material Solution 1 Solution 2 High gluten flour 8 / Low-gluten flour / 8 Dry yeast 1 1 Whole egg liquid 3 3 water 3 3

[0081] Test Example 1

[0082] The above-mentioned public opinion survey method was used to evaluate the cakes prepared in each embodiment and comparative examples 1 and 2. The results are shown in Table 4.

[0083] Table 4

[0084] Grouping Example 1 Example 2 Comparative Example 1 Comparative Example 2 Taste 9.20 9.76 6.21 5.26 Color 8.97 9.35 9.03 8.97 fragrance 9.39 9.71 8.47 9.74 form 9.88 9.78 8.85 8.01 Comprehensive sensory score 37.44 <![CDATA[ 38.6 ]]> 32.56 31.98

[0085] The water activity of the cakes prepared in each embodiment and comparative example was measured by the aforementioned method. The results are shown in Table 5.

[0086] Table 5

[0087] Grouping AW1 AW2 AW1-AW2 Example 1 0.79 0.54 0.25 Example 2 0.87 0.74 <![CDATA[ 0.13 ]]> Comparative Example 1 0.68 0.27 0.41 Comparative Example 2 0.70 0.33 0.37

[0088] The soft pastry prepared in Example 2 has the highest water activity in the first time, and the change in water activity is the smallest after being placed at room temperature for 2 hours. In Example 1, in which no auxiliary materials are added, the first water activity and the changes in water activity in the two times are second. In Comparative Example 1, in which no old fertilizer or auxiliary materials are added, and Comparative Example 2, in which no old fertilizer is added, the pastry loses water the fastest, becomes hard easily, and affects the taste. The above comparison results show that the formula and production process described in this application can significantly improve the water retention of pastries.

[0089] Test Example 2

[0090] The above-mentioned public opinion survey method was used to conduct a sensory evaluation on the cakes prepared in Example 2 and Comparative Example 3. The results are shown in Table 6.

[0091] Table 6

[0092] Grouping Example 2 Comparative Example 3-Scheme 1 Comparative Example 3-Scheme 2 Taste 9.76 8.26 7.87 Color 9.35 9.30 9.21 fragrance 9.71 9.77 9.67 form 9.78 9.57 9.70 Comprehensive sensory score <![CDATA[ 38.6 ]]> 36.9 36.45

[0093] High-gluten flour has the characteristics of high elasticity and high ductility, which can make the product have the characteristics of loose structure; low-gluten flour has low gluten, and the product structure is relatively compact and has a thick taste; high-gluten flour is often used for making bread, and low-gluten flour is often used for making cakes. The two kinds of flour are combined in the formula of Example 2, which can prevent the product from being too loose like bread, and make it have a compact taste, so that the product has a unique taste characteristic.

[0094] Finally, it should be noted that the above is only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred arrangement scheme, a person skilled in the art should understand that the technical solution of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solution of the present invention.

Claims

1. A soft pastry, characterized in that: The raw materials for making the soft pastry include wheat flour, milk powder, powdered sugar, butter, salt, old fertilizer, oatmeal black bean filling, black bean filling and auxiliary materials, and the weight proportion of each raw material is: wheat flour 15 Milk powder 2 Powdered sugar 2 Cream 12 Salt 0.5 Old fat 15 Oatmeal black bean filling 5 Black bean filling 5; The old dough is a proofed dough, which is composed of wheat flour, dry yeast, whole egg liquid and water. The wheat flour is a mixture of high-gluten flour and low-gluten flour. The weight ratio of each raw material in the old dough is: High gluten flour 4.8 Low-gluten flour 3.2 Dry yeast 1 Whole egg liquid 3 Water 3; The composition and weight ratio of the auxiliary material components are: Baking soda 0.05 Baking powder 0.5 Fresh-keeping enzyme 0.2 Isomaltulose 2 Sorbitol Liquid 3 Glycerol 3; The freshness-preserving enzyme is one or a mixture of maltogenic amylase, α-amylase, and xylanase; The method for making the soft pastry comprises the following steps: Step 1: putting wheat flour and dry yeast into a mixer and mixing them, then taking whole egg liquid and water, and mixing all the above ingredients evenly to obtain a dough to be fermented, putting the dough to be fermented into a non-porous box, and leaving it at room temperature for 3-4 hours to prepare old dough; Step 2: Mix isomalt, powdered sugar and butter evenly, then mix sorbitol solution, glycerin, salt, baking soda, baking powder and preservative enzyme, then add the old fertilizer prepared in step 1, as well as oatmeal and black bean filling and milk powder, and finally add the remaining wheat flour and black bean filling and mix until the dough is free of dry powder; Step 3: Take out the dough mixed in step 2 and use a dough press to press it into a dough sheet of uniform thickness. Then place it on a chopping board and shape it into a dough of uniform size and regular shape. Brush the surface with egg liquid. Step 4: Place the cakes decorated in step 3 on a baking tray, set the oven temperature to 220°C for upper fire and 170°C for lower fire, and bake for 11-15 minutes to obtain the soft cakes.

2. The soft pastry according to claim 1, characterized in that: The oatmeal and black bean filling comprises the following components: water, maltitol, oats, trehalose, black soybeans, glycerol, acetylated distarch phosphate, potassium sorbate and citric acid monohydrate.

3. The soft pastry according to claim 1, characterized in that: The black bean filling comprises the following components: white sugar, black beans and water.

4. The soft pastry according to claim 1, characterized in that: The fermentation time of the old fertilizer in step one is 3 hours at room temperature in spring and summer, and 4 hours at room temperature in autumn and winter.

5. The soft pastry according to claim 1, characterized in that: In step 4, bake for 14 minutes.

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