Hedgehog mushroom chiffon cake and preparation method thereof

Abstract

The application belongs to the technical field of food processing, and discloses a Hericium erinaceus chiffon cake and a preparation method thereof. The preparation method is as follows: separating the albumen and yolk of a bird egg, putting the albumen into a waterless and oilless container, adding white sugar and stirring until the sugar is melted, increasing the stirring speed and stirring until the albumen is in a wet foaming state to obtain an albumen paste; weighing milk and white sugar, stirring until the sugar is melted, then adding corn oil, low-gluten flour, Tatar powder and Hericium erinaceus raw materials in sequence and stirring and mixing uniformly, then adding the yolk in batches and stirring and mixing uniformly to obtain a yolk paste; then mixing the albumen paste and the yolk paste, and performing moulding, baking, cooling and packaging to obtain the Hericium erinaceus chiffon cake. The Hericium erinaceus chiffon cake obtained by the application is nutritious and healthy, has soft and elastic taste, and has a delicate tissue structure, so that the cake taste is enriched and the economic added value of the Hericium erinaceus is increased.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a monkey head mushroom chiffon cake and its preparation method. Background Technology

[0002] Hericium erinaceus, also known as monkey head mushroom, belongs to the genus Hericium and the family Basidiomycota, class Agaricomycetes, and order Apophyllomyles. It is a fungus used for both food and medicine, possessing liver-protecting, spleen-strengthening, stomach-nourishing, and digestive-aiding properties. It is also rich in protein, crude fiber, amino acids, polypeptides, and polysaccharides, and contains bioactive substances such as terpenes, sterols, polyphenols, and adenosine. Hericium erinaceus is a valuable resource; its fruiting body and mycelium exhibit various pharmacological effects, such as agglutination, antimicrobial, immunomodulatory, antitumor, antioxidant, and anti-aging activities, making it widely used in food, pharmaceuticals, health products, and cosmetics.

[0003] Chiffon cake is a mixture of foam and batter. During preparation, egg whites and yolks need to be whipped separately and are typically used as the cake base. It is characterized by its soft, elastic texture and delicate structure. Because commercially available chiffon cakes tend to be nutritionally simple and lack variety in flavor, much research has focused on adding nutrient-rich ingredients to create more nutritious and health-promoting cakes, such as buckwheat cake, mushroom and silver ear fungus composite cake, and black sesame cake.

[0004] Currently, processed Hericium erinaceus products mainly focus on canned goods, preserved fruits, flavored vinegars, beverages, health yogurt, Hericium erinaceus wine, and flavored sauces, with Hericium erinaceus cake products being rare on the market. Due to the strong post-harvest ripening effect of Hericium erinaceus, its quality declines rapidly, restricting the large-scale production and sales of fresh mushrooms. Adding Hericium erinaceus powder to chiffon cakes not only enriches the flavor and increases the nutritional and health benefits of the cake, but also enhances the economic value of Hericium erinaceus. Furthermore, Hericium erinaceus is a valuable fungus containing protein, vitamins, polysaccharides, and other components, possessing nourishing, digestive, and health-promoting effects, and can also help prevent cardiovascular and cerebrovascular diseases. Combining Hericium erinaceus with chiffon cakes enriches the cake's nutritional and health benefits to a certain extent and adds a unique flavor.

[0005] Hao Huimin used low-gluten flour, Hericium erinaceus, eggs, xylitol, and blended oil as the main ingredients. She conducted single-factor and orthogonal experiments to explore the effects of the Hericium erinaceus flour ratio, xylitol, and blended oil on the sensory quality of a sugar-free Hericium erinaceus chiffon cake. The results showed that the order of influence of each factor on the sensory quality of the sugar-free Hericium erinaceus chiffon cake was: Hericium erinaceus flour ratio > blended oil > xylitol. The highest sensory score was achieved when the Hericium erinaceus flour ratio was 2:8. At this ratio, the sugar-free Hericium erinaceus cake had a golden-yellow, translucent, oily sheen, a rich aroma, and the unique flavor of Hericium erinaceus. As the amount of Hericium erinaceus flour increased, the sensory score gradually decreased, the cake became bitter, the texture became coarser, and the sensory quality was poor (Hao Huimin. Development of Sugar-Free Hericium erinaceus Chiffon Cake [J]. Anhui Agricultural Science Bulletin, 2021, 27(09)).

[0006] Patent CN 103651657 B discloses a health-promoting flour composition and food, which uses monkey head mushroom and flour as the main raw materials, and adds leavening agents, sweeteners, oils, salt and other raw materials and water to mix and prepare. After rolling, shaping, baking, oil spraying and cooling, various types of pasta or pasta, such as biscuits, cakes and noodles, are produced.

[0007] Although the aforementioned existing technologies disclose the use of Hericium erinaceus as an additive to prepare cakes and other foods, there is still room for further improvement in the preparation process, product taste, and texture. Summary of the Invention

[0008] In view of the shortcomings and deficiencies of the existing technology, the primary objective of this invention is to provide a method for preparing Hericium erinaceus chiffon cake.

[0009] Another object of the present invention is to provide a monkey head mushroom chiffon cake prepared by the above method.

[0010] The objective of this invention is achieved through the following technical solution:

[0011] A method for preparing a monkey head mushroom chiffon cake includes the following preparation steps:

[0012] (1) Preparation of egg white paste: Separate the egg white from the yolk of the poultry egg, put the egg white into a water-free and oil-free container, add white sugar and stir until the sugar dissolves, then increase the stirring speed and stir until the egg white is in a wet foam state to obtain egg white paste.

[0013] (2) Preparation of egg yolk batter: Weigh milk and sugar and mix them until the sugar dissolves. Then add corn oil, low-gluten flour, cream of tartar and monkey head mushroom ingredients in sequence and mix well. Then add egg yolks in batches and mix well to obtain egg yolk batter.

[0014] (3) Mixing the batter: First, add a small amount of the egg white mixture to the egg yolk mixture and stir until well mixed. Then add it to the remaining egg white mixture and stir until well mixed to obtain the mixed batter.

[0015] (4) Cake preparation: The mixed batter obtained in step (3) is molded, baked, cooled and packaged to obtain monkey head mushroom chiffon cake.

[0016] Furthermore, in the above preparation method, the formulation of each raw material by weight is as follows:

[0017] 40-60 parts low-gluten flour, 40-50 parts white sugar, 70-80 parts egg whites, 20-40 parts egg yolks, 20-40 parts milk, 20-25 parts corn oil, 10-30 parts monkey head mushroom ingredients, and 0.5-2 parts cream of tartar.

[0018] More preferably, the formula composition of each raw material by weight is as follows:

[0019] 50 parts low-gluten flour, 45 parts white sugar, 75 parts egg whites, 30 parts egg yolks, 30 parts milk, 22 parts corn oil, 20 parts monkey head mushroom ingredients, and 1 part cream of tartar.

[0020] Furthermore, the poultry eggs mentioned in step (1) refer to chicken eggs.

[0021] Further, in step (1), the stirring speed when adding white sugar is 60-80 r / min; the stirring speed when increasing the stirring speed until the egg whites are in a wet foam state is 180-200 r / min.

[0022] Furthermore, the Hericium erinaceus raw material mentioned in step (2) refers to Hericium erinaceus pure powder, which is prepared by the following method:

[0023] Select fresh monkey head mushrooms, remove the roots and other unwanted parts, then soak them in warm water at 45-55℃ for 20-40 minutes. After soaking, squeeze out the water, tear them into thin strips, dry them at 90-110℃, grind them into powder, and sift them to obtain pure monkey head mushroom powder.

[0024] More preferably, the Hericium erinaceus raw material mentioned in step (2) refers to Hericium erinaceus fermentation raw material, which is prepared by the following method:

[0025] White sugar, pure Hericium erinaceus powder, and pectin are mixed and then added to hot water at 60-65℃ and stirred until dissolved or mixed evenly. The mixture is then cooled to 40-45℃, and maltose syrup and fermentation starter are added and dissolved or mixed evenly. Fermentation is then performed to obtain the Hericium erinaceus fermented raw material. The weight parts of the Hericium erinaceus fermented raw material in the formula are based on the weight parts of pure Hericium erinaceus powder.

[0026] Preferably, in the preparation process of the Hericium erinaceus fermentation raw material, the amount of white sugar added is 5% to 20% of the mass of Hericium erinaceus pure powder, the amount of pectin added is 1% to 5% of the mass of Hericium erinaceus pure powder, and the amount of maltose syrup added is 1% to 10% of the mass of Hericium erinaceus pure powder.

[0027] Preferably, the fermentation powder includes yeast powder.

[0028] This invention further improves the problems of bitterness, coarse texture, dry and hard mouthfeel, and poor sensory quality in cakes caused by the increased amount of pure Hericium erinaceus powder through fermentation treatment. It also maintains the good Hericium erinaceus flavor and further enhances the quality and nutritional value of chiffon cake.

[0029] Furthermore, the small portion of the meringue mentioned in step (3) refers to 25% to 35% of the total amount of meringue.

[0030] Furthermore, the baking mentioned in step (4) refers to baking at 150-170°C for 30-40 minutes.

[0031] A monkey head mushroom chiffon cake was prepared using the method described above.

[0032] Compared with the prior art, the beneficial effects of the present invention are:

[0033] (1) This invention studies the cake formula and processing technology with added Hericium erinaceus, determines the factors affecting product quality through experiments, and develops a nutritious, healthy, soft and elastic cake with a delicate texture. This not only enriches the flavor of the cake but also increases the economic added value of Hericium erinaceus.

[0034] (2) By further fermenting the pure Hericium erinaceus powder, this invention can further improve the problems of bitter taste, coarse texture, dry and hard mouthfeel and poor sensory quality caused by the increase in the amount of pure powder added. It can also maintain the good Hericium erinaceus flavor and further enhance the quality and nutritional value of chiffon cake. Attached Figure Description

[0035] Figure 1 The graph shows the effect of different amounts of Hericium erinaceus pure powder added on the texture of chiffon cake in Example 1. Detailed Implementation

[0036] The present invention will be further described in detail below with reference to the embodiments and accompanying drawings, but the embodiments of the present invention are not limited thereto.

[0037] Example 1

[0038] This embodiment of a monkey head mushroom chiffon cake includes, by weight: 50 parts low-gluten flour, 10 / 15 / 20 / 25 / 30 parts pure monkey head mushroom powder, 45 parts granulated sugar, 75 parts egg whites, 22 parts corn oil, 30 parts milk, 30 parts egg yolks, and 1 part cream of tartar.

[0039] The Hericium erinaceus powder was prepared by the following method:

[0040] ①Pretreatment: Select fresh lion's mane mushrooms and remove the roots and other unwanted parts;

[0041] ② Soaking: Soak the pre-treated monkey head mushrooms in 50℃ warm water for 30 minutes;

[0042] ③ Drain: Squeeze out the water from the soaked monkey head mushrooms and tear them into thin strips;

[0043] ④ Drying: Tear the monkey head mushrooms into thin strips and dry them at 100℃ for 1 hour;

[0044] ⑤ Grinding: Grind the dried lion's mane mushroom strips into powder, pass through a 100-mesh sieve, and then seal and package to obtain pure lion's mane mushroom powder.

[0045] The monkey head mushroom chiffon cake was prepared by the following method:

[0046] (1) Preparation of egg white paste: Separate the egg white from the yolk. Place the weighed egg white into a water-free and oil-free container, add some white sugar, and beat at a medium-low speed of 60-80 r / min until the sugar dissolves. When lines appear on the surface of the beaten egg white, adjust to a medium-high speed of 180-200 r / min and stir until the egg white is in a wet foam state and can be pulled into small curved peaks.

[0047] (2) Preparation of egg yolk batter: Weigh out the milk and remaining sugar according to the recipe, stir with a whisk until the sugar dissolves, add corn oil and stir well, then add the sifted low-gluten flour and monkey head mushroom powder and stir in a Z-shape until smooth and free of lumps. Then add the egg yolks in batches. To prevent gluten formation, be careful not to overmix the egg yolk batter, just mix until combined.

[0048] (3) Batter mixing: First, add a small portion of the egg white mixture to the egg yolk mixture and stir until well combined. Then, add the remaining egg white mixture and stir until well combined to obtain the mixed batter. During this process, it is important to use a folding technique and complete the process as quickly as possible to prevent the egg whites from deflating.

[0049] (4) Cake Preparation: Pour the batter obtained in step (3) into the mold, coat the sides of the mold with corn oil, and fill the mold to about 80% full. Shake the mold twice to release air bubbles and prevent them from affecting the texture of the product. Preheat the oven for 10 minutes, and bake at 170°C for the top heat and 155°C for the bottom heat for about 35 minutes. Do not open the oven door during baking to prevent the product from shrinking due to thermal expansion and contraction. After baking, shake the pan and let it cool at room temperature on the table. Choose suitable packaging materials for packaging.

[0050] The effect of different amounts of Hericium erinaceus powder added on the texture of chiffon cake in this embodiment is as follows: Figure 1As shown. By Figure 1 It was found that adding Hericium erinaceus powder significantly affected the hardness, elasticity, and chewiness of the cake (P<0.05). The more Hericium erinaceus powder was added, the harder and chewier the cake became, while its elasticity decreased. This is because excessive addition of Hericium erinaceus powder resulted in a denser cake with a drier and harder texture.

[0051] The effects of different amounts of Hericium erinaceus powder added on the sensory scores of the product in this embodiment are shown in Table 1. Hericium erinaceus powder is added during the preparation of the egg yolk batter. Single-factor experiments revealed that different amounts of Hericium erinaceus powder added resulted in different sensory scores for the Hericium erinaceus chiffon cake.

[0052] Table 1. Effects of different amounts of Hericium erinaceus powder added on the sensory scores of chiffon cake.

[0053]

[0054]

[0055] Table 1 shows that when the amount of Hericium erinaceus powder added is 20g, the sensory score reaches its peak, and the product quality is optimal. When the amount of Hericium erinaceus powder added is 10g, the cake's unique Hericium erinaceus flavor is not obvious, and the color is light brown. When the amount of Hericium erinaceus powder added is 25-30g, the cake's Hericium erinaceus flavor is strong and bitter, losing the flavor that a chiffon cake should have, the texture is coarse, the taste is poor, and the product's sensory score decreases. As the amount of Hericium erinaceus powder added increases, the sensory score of the chiffon cake generally shows a trend of first increasing and then decreasing. When the amount of Hericium erinaceus powder added is 20g, the sensory score reaches 88 points, and the product quality is optimal.

[0056] The effects of different amounts of Hericium erinaceus powder added on the color of chiffon cake in this embodiment are shown in Table 2 below. A portable colorimeter was used. The colorimeter was first calibrated, and then the color of the cake crust was analyzed. The color of the cake crust was measured from the center of the upper surface of the cake, and the measured indicators included L* value, a* value, and b* value. Among them, L* represents the brightness of the sample, and the lighter the surface color, the larger the L* value; b* represents the yellowness of the sample, and the deeper the yellow tone, the larger the b* value; a* represents the red tone of the sample, and the deeper the red tone, the larger the a* value.

[0057] Table 2. Effect of Hericium erinaceus Powder Addition Amount on Cake Crust Color

[0058]

[0059] Table 2 shows that with the increase of Hericium erinaceus powder addition, the L* value of chiffon cake decreased significantly (P<0.05); with the increase of Hericium erinaceus powder addition, the a* value first increased and then decreased, and compared with the control group, the amount of Hericium erinaceus powder added had a significant effect on the a* value of the cake (P<0.05); with the increase of Hericium erinaceus powder addition, the b* value first increased and then decreased. In summary, a decrease in L* value reduces cake brightness; an increase in a* value first and then decreases increases the red hue of the cake; and a decrease in b* value overall reduces the yellowness of the cake. The increase in Hericium erinaceus powder addition may promote the contact between amylase and Hericium erinaceus powder, increasing the content of free reducing sugars, enhancing caramelization and Maillard reactions, thus reducing brightness.

[0060] Example 2

[0061] Compared with Example 1, this embodiment uses a Hericium erinaceus fermentation raw material containing an equal amount (based on the weight of pure Hericium erinaceus powder) instead of pure Hericium erinaceus powder. The Hericium erinaceus fermentation raw material is prepared by the following method:

[0062] By weight, mix 6 parts white sugar, 50 parts pure monkey head mushroom powder, and 2 parts pectin, then add an appropriate amount of 60-65℃ hot water and stir to dissolve and mix evenly. Then cool to 40-45℃, add 4 parts malt syrup and an appropriate amount of yeast powder, dissolve and mix evenly, and ferment at 28-30℃ for 48 hours to obtain the fermented monkey head mushroom raw material.

[0063] The effect of adding 20g of Hericium erinaceus fermentation raw material on the texture of chiffon cake in this embodiment is shown in Table 3 below. The chiffon cake obtained in Example 1 with 20g of pure Hericium erinaceus powder and the chiffon cake obtained without adding Hericium erinaceus powder are used for comparison.

[0064] Table 3. Texture results of basic chiffon cake and chiffon cake with added Hericium erinaceus powder or Hericium erinaceus fermentation ingredients.

[0065]

[0066] As shown in Table 3, the chiffon cake with added Hericium erinaceus powder exhibited increased hardness, adhesiveness, chewiness, and cohesiveness compared to the basic chiffon cake, while its elasticity decreased. This indicates that the addition of Hericium erinaceus powder to the chiffon cake of this invention alters its texture, enriches its mouthfeel, and makes the chiffon cake more chewy. The chiffon cake with added Hericium erinaceus fermentation ingredients did not show an increase in hardness or a significant decrease in elasticity, and maintained good chewiness, adhesiveness, and cohesiveness. This demonstrates that the Hericium erinaceus fermentation ingredients can improve the problem of the cake being dense and dry due to the addition of Hericium erinaceus powder, while maintaining good chewiness.

[0067] The effects of different amounts of Hericium erinaceus fermentation raw materials added on the sensory scores of the product in this embodiment are shown in Table 4.

[0068] Table 4. Effects of different amounts of Hericium erinaceus fermentation ingredients on the sensory scores of chiffon cakes.

[0069]

[0070] As shown in Table 4, with the increase in the amount of Hericium erinaceus fermentation ingredient, the overall sensory score of the chiffon cake showed an upward trend, improving the problems of bitterness, coarser texture, and poorer sensory quality caused by the increase in the amount of pure flour. It also maintained a good Hericium erinaceus flavor.

[0071] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A method for preparing Hericium erinaceus chiffon cake, characterized in that, It comprises the following preparation steps: (1) Preparation of protein paste: separate the egg white from the egg yolk, put the egg white into a dry and oil-free container, add sugar and stir until the sugar melts, then increase the stirring speed to stir until the egg white is in a wet foaming state, and obtain the egg white paste; (2) Preparation of yolk paste: weigh the milk and sugar, mix and stir until the sugar melts, then add corn oil, low-gluten flour, tapioca flour and monkey head mushroom raw materials in sequence and stir to mix evenly, then add the egg yolk in portions and stir to mix evenly, and obtain the yolk paste; (3) Mixing of batter: first add a small amount of egg white paste to the yolk paste and stir to mix evenly, then add to the remaining egg white paste and stir to mix evenly, and obtain the mixed batter; (4) Preparation of cake: the mixed batter obtained in step (3) is molded, baked, cooled and packaged to obtain the monkey head mushroom chiffon cake; The formula composition of each raw material is as follows by weight: Low-gluten flour 40-60 parts, sugar 40-50 parts, egg white 70-80 parts, egg yolk 20-40 parts, milk 20-40 parts, corn oil 20-25 parts, monkey head mushroom raw material 10-30 parts, and tapioca flour 0.5-2 parts; The monkey head mushroom raw material refers to monkey head mushroom fermentation raw material, which is prepared by the following method: Select fresh monkey head mushrooms, remove the roots and other unwanted parts, then soak in warm water at 45-55℃ for 20-40min, drain the water after lifting out, tear into thin strips, then dry at 90-110℃, grind into powder, sieve, and obtain the pure monkey head mushroom powder; mix 6 parts of white sugar, 50 parts of pure monkey head mushroom powder and 2 parts of pectin, then add 60-65℃ hot water and stir to dissolve or mix evenly, then cool to 40-45℃, add 4 parts of malt syrup and an appropriate amount of yeast powder, dissolve or mix evenly, and then ferment at 28-30℃ for 48h to obtain the monkey head mushroom fermentation raw material.

2. The preparation method of Hericium erinaceus chiffon cake according to claim 1, characterized in that, The formula composition of each raw material is as follows by weight: Low-gluten flour 50 parts, sugar 45 parts, egg white 75 parts, egg yolk 30 parts, milk 30 parts, corn oil 22 parts, monkey head mushroom raw material 20 parts, and tapioca flour 1 part.

3. The method for preparing a monkey head mushroom chiffon cake according to claim 1, characterized in that, The bird egg in step (1) refers to a chicken egg; the stirring speed of adding sugar is 60-80r / min; and the stirring speed to stir the egg white to a wet foaming state is 180-200r / min.

4. The method for preparing a monkey head mushroom chiffon cake according to claim 1, characterized in that, The small amount of egg white paste in step (3) refers to 25%-35% of the total amount of egg white paste; and the baking in step (4) refers to baking at 150-170℃ for 30-40min.

5. A Hericium caput-medusae souffle cake, characterized by, Prepared by the method of any one of claims 1-4.

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