A kind of wiped bamboo chiffon cake and its preparation method

Abstract

The present invention provides a wiped bamboo chiffon cake, which comprises the following raw materials in parts by weight: 70 parts of egg white, 30 parts of egg yolk, 28-33 parts of low-gluten wheat flour, 2-7 parts of wiped bamboo, 20 parts of vegetable oil, 25 parts of milk, and 35 parts of sugar. Within the above component and ratio range of the present invention, the wiped bamboo chiffon cake of the present invention has a high dietary fiber content, good expansibility, uniform appearance color, showing emerald green, and good water retention at the same time.

Description

Technical Field

[0001] The present invention relates to the field of food technology, and in particular to a mozhu chiffon cake and a preparation method thereof. Background Art

[0002] The main raw materials of chiffon cake are low-gluten wheat flour, eggs, milk, vegetable oil and sugar. In order to improve the expansibility and softness of chiffon cake, baking powder as a leavening agent is indispensable in the production process of chiffon cake. In addition, the wheat flour and sugar in chiffon cake are high-calorie food raw materials. Long-term consumption of such products will have adverse effects on people's blood sugar, weight, etc., and may even lead to diabetes and obesity in severe cases.

[0003] Dietary fiber has functions such as controlling weight, preventing and controlling diabetes and obesity, regulating intestinal function and promoting intestinal health. Foods rich in dietary fiber can reduce the pressure on the blood glucose homeostasis regulation system, maintain blood glucose stability, increase satiety, and at the same time have the effect of regulating the intestinal flora. Therefore, the application of dietary fiber in the development of functional foods to produce high-quality chiffon cakes rich in dietary fiber to meet the needs of consumers is the development direction of food product development.

[0004] Some currently used food additives have limitations in their application scope or addition amount, making the related products not recognized by the market. The addition of natural food raw materials can not only meet consumers' requirements for green health, but also take into account the demand for food diversity.

[0005] In order to improve the utilization rate of soybean residue resources and endow the cake with functional characteristics, some scholars have introduced soybean residue dietary fiber into the cake (Zhou Dejun. The influence of soybean residue on the quality of cake [D]. Huazhong Agricultural University, 2013.). When the addition amount of soybean residue is greater than 5%, the expansibility of the cake is significantly reduced, and it has a greater negative impact on the sensory quality. The obtained cake is hard and has a poor taste.

[0006] Chinese Patent CN201911187414.9 discloses a method for preparing a blood pressure-lowering cake. The sensory indicators of the obtained cake are excellent. However, the matcha powder in its production ingredients is rich in tea polyphenols and is prone to oxidation and browning during the hot processing, which has an adverse effect on the cake quality. Wuhan Polytechnic University added lotus pod dietary fiber to the cake (CN201510124283.5). The obtained cake has a delicate taste, weak impurity feeling, uniform tissue structure, specific color and flavor, and can achieve a relatively high dietary fiber addition amount. However, the addition amount of lotus pod dietary fiber in it is less than 10% of the flour in the cake raw materials. This may be because the bitterness inherent in the lotus pod cannot be neutralized by the cake raw materials at a high addition amount, and the high addition amount of lotus pod dietary fiber may have an adverse effect on the cake quality. In addition, Shanghai Institute of Technology applied buckwheat bran to the cake production (CN201010230584.3). The obtained cake is rich in dietary fiber, can promote gastrointestinal motility, help digestion, reduce blood lipids and cholesterol, regulate blood sugar, and improve the nutritional quality of the cake. However, the negative impact of the relatively high content of flavonoids in buckwheat on the cake quality was ignored.

[0007] The above-mentioned studies mainly focused on improving the functionality of the cake, without fully considering the baking quality of the cake, and even sacrificing part of the quality in order to achieve good functional characteristics.

[0008] Chinese researchers processed the tender leaves of plants in the Gramineae and Bambusoideae subfamilies to obtain a superfine powder named Mozhu. The chlorophyll in Mozhu is more stable, which enables Mozhu to maintain a bright green color at high temperatures. In addition, Mozhu has a unique fresh fragrance, with a high recognition rate, and is also a good flavor corrective. The taste of bamboo leaves itself is astringent, but after being mixed with sugar or cream, the bamboo green flavor becomes fresh, and at the same time its astringent taste also increases the refreshment of the dessert.

[0009] Therefore, it is very necessary to provide a high-quality Mozhu chiffon cake and its preparation method. Summary of the Invention

[0010] In view of this, the technical problem to be solved by the present invention is to provide a Mozhu chiffon cake. The Mozhu chiffon cake provided by the present invention has good expansibility and water retention, and is rich in dietary fiber and has a good color.

[0011] The present invention provides a Mozhu chiffon cake, which comprises the following raw materials in parts by weight:

[0012] 70 parts of egg white, 30 parts of egg yolk, 28 - 33 parts of low-gluten wheat flour, 2 - 7 parts of Mozhu, 20 parts of vegetable oil, 25 parts of milk, 35 parts of sugar.

[0013] Preferably, it comprises the following raw materials in parts by weight:

[0014] 70 parts of egg white, 30 parts of egg yolk, 30 - 33 parts of cake flour, 2 - 5 parts of bamboo shoot powder, 20 parts of vegetable oil, 25 parts of milk, 35 parts of sugar.

[0015] The present invention provides a method for preparing the bamboo shoot chiffon cake according to any one of the above technical solutions, comprising the following steps:

[0016] A) Mix the cake flour, bamboo shoot powder, vegetable oil, milk and egg yolk to obtain a batter;

[0017] B) Mix the egg white and sugar, and stop whisking when the egg white is whisked to a dry foam state to obtain whisked egg white;

[0018] C) Mix the whisked egg white with the batter to obtain a cake batter;

[0019] D) Place the cake batter in a mold, bake until formed, and let it cool to obtain the product.

[0020] Preferably, the cake flour in step A) is sieved through a 80 - mesh sieve; the bamboo shoot powder is sieved through a 80 - mesh sieve; the particle size of the bamboo shoot is ≥800 mesh, and the total dietary fiber content is ≥50%.

[0021] Preferably, the mass ratio of the cake flour to the bamboo shoot powder is (28 - 33):(2 - 7).

[0022] Preferably, the sugar in step B) is sucrose, and the sugar is added in three portions.

[0023] Preferably, the mixing method in step C) is folding.

[0024] Preferably, the baking temperature is 145°C for the upper fire and 140°C for the lower fire, bake for 40 min until formed, then take it out and invert it to cool for 15 min.

[0025] The present invention also provides the application of bamboo shoot powder in improving the water retention of baked foods.

[0026] Preferably, the baked foods include cakes or breads;

[0027] The addition amount of the bamboo shoot powder is 2 - 7 parts.

[0028] Compared with the prior art, the present invention provides a bamboo shoot chiffon cake, which comprises the following raw materials in parts by weight: 70 parts of egg white, 30 parts of egg yolk, 28 - 33 parts of cake flour, 2 - 7 parts of bamboo shoot powder, 20 parts of vegetable oil, 25 parts of milk, 35 parts of sugar. Within the above - mentioned component and ratio range of the present invention, the bamboo shoot chiffon cake of the present invention has a high dietary fiber content, good expansibility, uniform appearance color, showing emerald green, and good water retention at the same time. Description of the Drawings

[0029] Figure 1 It is a side physical diagram of the group without adding bamboo shoots and Examples 1 to 4;

[0030] Figure 2 It is the specific volume of the group without adding bamboo shoots, Comparative Examples 1 to 2 and Examples 1 to 4. Detailed Embodiments

[0031] The present invention provides a bamboo shoot chiffon cake and a preparation method thereof. Those skilled in the art can draw on the content of this article and appropriately improve the process parameters to achieve it. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art, and they all fall within the protection scope of the present invention. The method and application of the present invention have been described through preferred embodiments, and those skilled in the art can obviously make changes or appropriate alterations and combinations to the methods and applications in this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0032] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there can be three relationships. For example, A and / or B can represent: A exists alone, A and B exist simultaneously, and B exists alone. Where A and B can be singular or plural.

[0033] It should be understood that in various embodiments of this application, the magnitude of the serial numbers of the above processes does not mean the order of execution. Some or all steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation to the implementation process of the embodiments of this application.

[0034] The present invention provides a bamboo shoot chiffon cake, which comprises the following raw materials in parts by weight:

[0035] 70 parts of egg white, 30 parts of egg yolk, 28 - 33 parts of low-gluten wheat flour, 2 - 7 parts of bamboo shoots, 20 parts of vegetable oil, 25 parts of milk, 35 parts of sugar.

[0036] In some preferred embodiments of the present invention, the bamboo shoot chiffon cake comprises the following raw materials in parts by weight:

[0037] 70 parts of egg white, 30 parts of egg yolk, 30 - 33 parts of low-gluten wheat flour, 2 - 5 parts of bamboo shoots, 20 parts of vegetable oil, 25 parts of milk, 35 parts of sugar.

[0038] In some preferred embodiments of the present invention, the bamboo shoot chiffon cake comprises the following raw materials in parts by weight:

[0039] 70 parts of egg white, 30 parts of egg yolk, 33 parts of low-gluten wheat flour, 2 parts of bamboo shoots, 20 parts of vegetable oil, 25 parts of milk, 35 parts of sugar.

[0040] In some preferred embodiments of the present invention, the wiped bamboo chiffon cake comprises the following raw materials in parts by weight:

[0041] 70 parts of egg white, 30 parts of egg yolk, 33 parts of low-gluten wheat flour, 2 parts of wiped bamboo, 20 parts of vegetable oil, 25 parts of milk, 35 parts of sugar

[0042] In some preferred embodiments of the present invention, the wiped bamboo chiffon cake comprises the following raw materials in parts by weight:

[0043] 70 parts of egg white, 30 parts of egg yolk, 30 parts of low-gluten wheat flour, 5 parts of wiped bamboo, 20 parts of vegetable oil, 25 parts of milk, 35 parts of sugar.

[0044] In some preferred embodiments of the present invention, the wiped bamboo chiffon cake comprises the following raw materials in parts by weight:

[0045] 70 parts of egg white, 30 parts of egg yolk, 28 parts of low-gluten wheat flour, 7 parts of wiped bamboo, 20 parts of vegetable oil, 25 parts of milk, 35 parts of sugar.

[0046] The wiped bamboo in the present invention is produced in Sichuan Province, with a particle size ≥ 800 mesh and a total dietary fiber content ≥ 50%; the gluten content of the low-gluten wheat flour ≤ 24%.

[0047] In this patent, the wiped bamboo is added as a substitute for low-gluten wheat flour in the production of chiffon cakes, and the total amount of low-gluten wheat flour and wiped bamboo remains constant, that is, the above ratios are all based on a total weight of 35 parts of low-gluten wheat flour and wiped bamboo.

[0048] The specific volume of the chiffon cake of the present invention reaches 3.61 mL / g to 4.20 mL / g, which is increased to 1.22 to 1.43 times that of the chiffon cake without added wiped bamboo;

[0049] The a* value of the chiffon cake is between -22.53 and -3.46; the moisture content of the chiffon cake is between 32.94% and 37.02%, which is increased to 1.07 to 1.21 times that of the group without added wiped bamboo; the hardness of the chiffon cake is reduced to 60.2% to 81.6% of the group without added wiped bamboo, the elasticity is increased to 1.03 to 1.21 times that of the group without added wiped bamboo, and the resilience is increased to 1.10 to 1.61 times that of the group without added wiped bamboo.

[0050] The present invention provides a preparation method for the wiped bamboo chiffon cake according to any one of the above technical solutions, comprising the following steps:

[0051] A) Mix low-gluten wheat flour, wiped bamboo, vegetable oil, milk and egg yolk to obtain a batter;

[0052] B) Mix the egg white and sugar, and stop whisking when the egg white is whisked to the stiff peak stage to obtain whisked egg white.

[0053] C) Mix the whisked egg white with the batter to obtain cake batter.

[0054] D) Place the cake batter in a mold, bake until formed, and let it cool to obtain the product.

[0055] The preparation method of the mozhu chiffon cake provided by the present invention first mixes cake flour, mozhu, vegetable oil, milk and egg yolk to obtain batter. The mozhu powder is sieved through a 80-mesh sieve; the particle size of the mozhu is ≥800 mesh, and the total dietary fiber content is ≥50%.

[0056] Preferably, the present invention first mixes the cake flour and mozhu evenly to obtain mozhu mixed powder, and sifts it through an 80-mesh sieve; then mixes the mozhu mixed powder obtained in the previous step with vegetable oil evenly; then mixes the milk and egg yolk with the batter obtained above evenly to obtain a uniform batter.

[0057] According to the present invention, the mass ratio of the cake flour to the mozhu is (28 - 33):(2 - 7); preferably (28 - 30):(2 - 5).

[0058] The sugar in the present invention is preferably sucrose.

[0059] Mix the egg white and sugar, and stop whisking when the egg white is whisked to the stiff peak stage to obtain whisked egg white. The sugar is added in three portions. Add the egg white and sucrose, and stop whisking when the egg white is whisked to the stiff peak stage. During this period, add sucrose in three equal portions to obtain whisked egg white.

[0060] Mix the whisked egg white with the batter to obtain cake batter; the mixing method is folding. Preferably specifically: mix the whisked egg white with the obtained batter evenly, and then mix the evenly mixed batter with the remaining whisked egg white evenly to obtain cake batter. During this period, use a spatula to fold from the bottom of the container upwards, and do not stir in circles to avoid defoaming of the egg white.

[0061] Place the cake batter in a mold, bake until formed, and let it cool to obtain the product. The baking temperature is 145°C for the upper fire and 140°C for the lower fire. Bake for 40 minutes until formed, then take it out and invert it to cool for 15 minutes.

[0062] Demold and take out to obtain the finished cake.

[0063] The present invention also provides the application of mozhu powder in improving the water retention of baked foods.

[0064] In the prior art, the addition of mozhu did not significantly improve the texture properties of chiffon cakes, and there was no significant difference in their hardness, elasticity and resilience compared with the control group.

[0065] The present invention creatively discovers that adding Zhumu with a specific ratio of the present invention to the chiffon cake formula can not only improve the puffiness of the dough (without adding baking powder), but also Zhumu has a certain water retention property, which can extend the shelf life of the product.

[0066] The baked foods of the present invention include but are not limited to cakes or breads.

[0067] The addition amount of the Zhumu powder is 2 to 7 parts.

[0068] The present invention provides a Zhumu chiffon cake, which comprises the following raw materials in parts by weight: 70 parts of egg white, 30 parts of egg yolk, 28 to 33 parts of low-gluten wheat flour, 2 to 7 parts of Zhumu, 20 parts of vegetable oil, 25 parts of milk, and 35 parts of sugar. Within the above component and ratio range of the present invention, the Zhumu chiffon cake of the present invention has a high dietary fiber content, good expansibility, and a uniform appearance color, showing emerald green, and at the same time has good water retention.

[0069] In order to further illustrate the present invention, the following is a detailed description of a Zhumu chiffon cake and its preparation method provided by the present invention in combination with embodiments.

[0070] It should be noted that for the processes not specifically described in detail below, those skilled in the art can implement or understand them with reference to the prior art. For the reagents or instruments without indicating the manufacturer, they are regarded as conventional products that can be purchased commercially.

[0071] The cakes prepared in the following examples are measured by the following methods.

[0072] Measurement of cake quality

[0073] (1) Specific volume of the cake

[0074] For the measurement of the specific volume of the cake, referring to GB / T 14611-2008, after the cake is baked and cooled, remove the crust, cut it into cubic blocks with a side length of about 2 cm, measure its mass as M, measure its volume by the rapeseed displacement method, record it as V, and the specific volume of the cake is calculated by the following formula. Each group of cakes is measured 6 times, and the average value is calculated after removing the maximum and minimum values.

[0075]

[0076] (2) Color difference measurement of the cake

[0077] Place the chiffon cake in a 75 mm petri dish. After the sample is leveled, use a CR-400 color difference meter to select different parts of the sample to measure its chromaticity values. Among them, L* represents its brightness, a* represents its red-green degree, with positive and negative values. The larger the positive value, the deeper the red degree, and the smaller the negative value, the deeper the green degree; b* represents its yellow-blue degree, the larger the positive value, the deeper the yellow degree, and the smaller the negative value, the deeper the blue degree.

[0078] (3) Texture characteristics of the cake

[0079] After the cake is baked, it is cooled to room temperature, the cake skin is removed, and it is cut into cubic test blocks with a side length of 2 cm. The test parameters are set as follows: use a P / 36R flat-bottomed cylindrical probe, trigger value 5 g, compression ratio 75%, number of cycles 2, speed before test 5 mm / s, experimental speed 1 mm / s, return speed 5 mm / s. Each sample is measured in parallel 6 times, the maximum and minimum values are removed, and the average value of the four numbers is taken to obtain five texture indexes: hardness, adhesiveness, elasticity, cohesiveness, and resilience.

[0080] Example 1

[0081] The raw material composition and weight parts are as follows:

[0082] Based on a total of 35 parts by weight of low-gluten wheat flour and Moso bamboo, 70 parts of egg white, 30 parts of egg yolk, 33 parts of low-gluten wheat flour, 2 parts of Moso bamboo, 20 parts of vegetable oil, 25 parts of milk, and 35 parts of sugar.

[0083] A high-quality Moso bamboo chiffon cake and its preparation method, comprising the following steps:

[0084] (1) Accurately weigh 33 parts of low-gluten wheat flour and mix it evenly with 2 parts of Moso bamboo to obtain Moso bamboo mixed flour, and sieve it through an 80-mesh sieve;

[0085] (2) Accurately weigh 20 parts of vegetable oil, and mix the Moso bamboo mixed flour obtained in step (1) evenly with the vegetable oil;

[0086] (3) Accurately weigh 25 parts of milk and 30 parts of egg liquid (yolk), and mix them evenly with the batter obtained in step (2) to obtain a uniform batter;

[0087] (4) Accurately weigh 70 parts of egg white and 35 parts of sucrose, beat the egg white until it is in a dry foaming state, stop beating, and add sucrose in three equal parts during the process to obtain beaten egg white;

[0088] (5) Take 1 / 3 of the beaten egg white obtained in step (4) and mix it evenly with the batter obtained in step (3), and then mix the evenly mixed batter with the remaining 2 / 3 of the egg white evenly to obtain cake batter. During this process, use a spatula to turn and stir from the bottom of the container upwards, and do not stir in circles to avoid defoaming of the egg white;

[0089] (6) Accurately weigh 105 parts of the cake batter obtained in step (5) and pour it into a cake mold. Bake at an upper temperature of 145 °C and a lower temperature of 140 °C. After molding, take it out, invert it and let it cool for 15 min, and demold it to obtain the finished cake.

[0090] Through experimental determination, the specific volume is 3.61 mL / g, the a* value is -3.46, the moisture content is 32.94%, the hardness is 81.6% of the group without adding Musa textilis, the elasticity is 1.10 times that of the group without adding Musa textilis, and the resilience is 1.11 times that of the group without adding Musa textilis.

[0091] Example 2

[0092] The raw material composition and weight portions are as follows:

[0093] Based on a total weight of 35 portions of low-gluten wheat flour and Musa textilis, there are 70 portions of egg white, 30 portions of egg yolk, 31.5 portions of low-gluten wheat flour, 3.5 portions of Musa textilis, 20 portions of vegetable oil, 25 portions of milk, and 35 portions of sugar.

[0094] A high-quality Musa textilis chiffon cake and its preparation method include the following steps:

[0095] (1) Accurately weigh 31.5 portions of low-gluten wheat flour and 3.5 portions of Musa textilis, mix them evenly to obtain Musa textilis mixed flour, and sieve it through a 80-mesh sieve.

[0096] (2) Accurately weigh 20 portions of vegetable oil, and mix the Musa textilis mixed flour obtained in step (1) evenly with the vegetable oil.

[0097] (3) Accurately weigh 25 portions of milk and 30 portions of egg liquid (yolk), and mix them evenly with the batter obtained in step (2) to obtain a uniform batter.

[0098] (4) Accurately weigh 70 portions of egg white and 35 portions of sucrose, whip the egg white until it reaches the dry foam state, stop whipping, and add the sucrose in three equal portions during the process to obtain whipped egg white.

[0099] (5) Take 1 / 3 of the whipped egg white obtained in step (4) and mix it evenly with the batter obtained in step (3), then mix the evenly mixed batter with the remaining 2 / 3 of the egg white evenly to obtain cake batter. During the process, use a spatula to turn and stir from the bottom of the container upwards, and do not stir in circles to avoid defoaming of the egg white.

[0100] (6) Accurately weigh 105 portions of the cake batter obtained in step (5) and pour it into a cake mold. Bake at an upper temperature of 145 °C and a lower temperature of 140 °C. After forming, take it out, invert it and let it cool for 15 min, then demold it to obtain the finished cake.

[0101] Through experimental determination, the specific volume is 4.21 mL / g, the a* value is -13.64, the moisture content is 36.88%, the hardness is 62.0% of the group without adding Musa textilis, the elasticity is 1.21 times that of the group without adding Musa textilis, and the resilience is 1.61 times that of the group without adding Musa textilis.

[0102] Example 3

[0103] The raw material composition and weight portions are as follows:

[0104] Based on a total weight of 35 parts of low-gluten wheat flour and Musa basjoo Siebold, there are 70 parts of egg white, 30 parts of egg yolk, 30 parts of low-gluten wheat flour, 5 parts of Musa basjoo Siebold, 20 parts of vegetable oil, 25 parts of milk, and 35 parts of sugar.

[0105] A high-quality Musa basjoo Siebold chiffon cake and its preparation method include the following steps:

[0106] (1) Accurately weigh 30 parts of low-gluten wheat flour and 5 parts of Musa basjoo Siebold, mix them evenly to obtain Musa basjoo Siebold mixed flour, and sieve it through a 80-mesh sieve.

[0107] (2) Accurately weigh 20 parts of vegetable oil, and mix the Musa basjoo Siebold mixed flour obtained in step (1) with the vegetable oil evenly.

[0108] (3) Accurately weigh 25 parts of milk and 30 parts of egg liquid (yolk), and mix them evenly with the batter obtained in step (2) to obtain a uniform batter.

[0109] (4) Accurately weigh 70 parts of egg white and 35 parts of sucrose, beat the egg white until it reaches the dry foam state, stop beating, and add the sucrose in three equal parts during this period to obtain beaten egg white.

[0110] (5) Take 1 / 3 of the beaten egg white obtained in step (4) and mix it evenly with the batter obtained in step (3), and then mix the evenly mixed batter with the remaining 2 / 3 of the egg white evenly to obtain cake batter. During this period, use a spatula to turn and stir from the bottom of the container upwards, and do not stir in circles to avoid defoaming of the egg white.

[0111] (6) Accurately weigh 105 parts of the cake batter obtained in step (5) and pour it into a cake mold. Bake at 145 °C for the upper fire and 140 °C for the lower fire. After forming, take it out, invert it and let it cool for 15 minutes, and then demold it to obtain the finished cake.

[0112] Through experimental determination, the specific volume is 4.18 mL / g, the a* value is -13.64, the moisture content is 37.02%, the hardness is 60.2% of the group without adding Musa basjoo Siebold, the elasticity is 1.20 times that of the group without adding Musa basjoo Siebold, and the resilience is 1.56 times that of the group without adding Musa basjoo Siebold.

[0113] Example 4

[0114] The raw material composition and weight parts are as follows:

[0115] Based on a total weight of 35 parts of low-gluten wheat flour and Musa basjoo Siebold, there are 70 parts of egg white, 30 parts of egg yolk, 28 parts of low-gluten wheat flour, 7 parts of Musa basjoo Siebold, 20 parts of vegetable oil, 25 parts of milk, and 35 parts of sugar.

[0116] A high-quality Musa basjoo Siebold chiffon cake and its preparation method include the following steps:

[0117] (1) Weigh accurately 28 parts of cake flour and 7 parts of Musa textilis Nees, mix them evenly to obtain the Musa textilis Nees mixed flour, and sieve it through a 80-mesh sieve;

[0118] (2) Weigh accurately 20 parts of vegetable oil, and mix the Musa textilis Nees mixed flour obtained in step (1) with the vegetable oil evenly;

[0119] (3) Weigh accurately 25 parts of milk and 30 parts of egg liquid (egg yolk), and mix them evenly with the batter obtained in step (2) to obtain a uniform batter;

[0120] (4) Weigh accurately 70 parts of egg white and 35 parts of sucrose. Stop whisking when the egg white is whisked to the dry foaming state. Add the sucrose in three equal parts during the process to obtain the whisked egg white;

[0121] (5) Take 1 / 3 of the whisked egg white obtained in step (4) and mix it evenly with the batter obtained in step (3). Then mix the evenly mixed batter with the remaining 2 / 3 of the egg white evenly to obtain the cake batter. During this process, use a spatula to turn and stir from the bottom of the container upwards, and do not stir in circles to avoid defoaming of the egg white;

[0122] (6) Weigh accurately 105 parts of the cake batter obtained in step (5) and pour it into a cake mold. Bake at an upper fire temperature of 145 °C and a lower fire temperature of 140 °C. After molding, take it out, invert it and let it cool for 15 min, and then demold it to obtain the finished cake.

[0123] Through experimental determination, the specific volume is 3.61 mL / g, the a* value is -22.53, the moisture content is 33.14%, the hardness is 73.3% of the group without adding Musa textilis Nees, the elasticity is 1.03 times that of the group without adding Musa textilis Nees, and the resilience is 1.28 times that of the group without adding Musa textilis Nees.

[0124] Comparative Example 1

[0125] The raw material composition and weight parts are as follows:

[0126] Based on 35 parts of the total weight of cake flour and Musa textilis Nees, 70 parts of egg white, 30 parts of egg yolk, 26 parts of cake flour, 9 parts of Musa textilis Nees, 20 parts of vegetable oil, 25 parts of milk, and 35 parts of sugar.

[0127] A Musa textilis Nees chiffon cake and its preparation method, comprising the following steps:

[0128] (1) Weigh accurately 26 parts of cake flour and 9 parts of Musa textilis Nees, mix them evenly to obtain the Musa textilis Nees mixed flour, and sieve it through a 80-mesh sieve;

[0129] (2) Weigh accurately 20 parts of vegetable oil, and mix the Musa textilis Nees mixed flour obtained in step (1) with the vegetable oil evenly;

[0130] (3) Weigh accurately 25 portions of milk and 30 portions of egg liquid (egg yolk), and mix them evenly with the batter obtained in step (2) to obtain a uniform batter;

[0131] (4) Weigh accurately 70 portions of egg white and 35 portions of sucrose. Stop whipping the egg white when it reaches the dry foaming state, and add sucrose in three equal portions during the process to obtain whipped egg white;

[0132] (5) Take 1 / 3 of the whipped egg white obtained in step (4) and mix it evenly with the batter obtained in step (3). Then, mix the evenly mixed batter with the remaining 2 / 3 of the egg white evenly to obtain cake batter. During this process, use a spatula to stir from the bottom of the container upwards, and do not stir in circles to avoid defoaming of the egg white;

[0133] (6) Weigh accurately 105 portions of the cake batter obtained in step (5) and pour it into a cake mold. Bake at an upper temperature of 145 °C and a lower temperature of 140 °C. After forming, take it out, invert it and let it cool for 15 minutes, and then demold it to obtain the finished cake.

[0134] Through experimental determination, the specific volume is 2.79 mL / g, the a* value is -23.53, the moisture content is 28.83%, the hardness is 1.04 times that of the group without adding Zhumu, the elasticity is 90.0% of the group without adding Zhumu, and the resilience is 77.8% of the group without adding Zhumu.

[0135] Comparative Example 2

[0136] The raw material composition and weight portions are as follows:

[0137] Based on a total weight of 35 portions of low-gluten wheat flour and matcha, 70 portions of egg white, 30 portions of egg yolk, 33 portions of low-gluten wheat flour, 2 portions of matcha, 20 portions of vegetable oil, 25 portions of milk, and 35 portions of sugar.

[0138] A matcha chiffon cake and its preparation method, comprising the following steps:

[0139] (1) Weigh accurately 26 portions of low-gluten wheat flour and 9 portions of matcha and mix them evenly to obtain matcha mixed powder, and sieve it through an 80-mesh sieve;

[0140] (2) Weigh accurately 20 portions of vegetable oil, and mix the matcha mixed powder obtained in step (1) evenly with the vegetable oil;

[0141] (3) Weigh accurately 25 portions of milk and 30 portions of egg liquid (egg yolk), and mix them evenly with the batter obtained in step (2) to obtain a uniform batter;

[0142] (4) Weigh accurately 70 portions of egg white and 35 portions of sucrose. Stop whipping the egg white when it reaches the dry foaming state, and add sucrose in three equal portions during the process to obtain whipped egg white;

[0143] (5) Take 1 / 3 of the whipped egg whites obtained in step (4) and mix them evenly with the batter obtained in step (3). Subsequently, mix the evenly mixed batter with the remaining 2 / 3 of the egg whites evenly to obtain a cake batter. During this process, use a spatula to stir from the bottom of the container upwards, and do not stir in circles to avoid defoaming of the egg whites.

[0144] (6) Accurately weigh 105 parts of the cake batter obtained in step (5) and pour it into a cake mold. The baking temperature is 145°C for the upper heat and 140°C for the lower heat. After forming, take it out, invert it and let it cool for 15 minutes, and then demold it to obtain the finished cake.

[0145] Through experimental determination, the specific volume is 2.82 mL / g, the a* value is 2.53, the moisture content is 33.89%, the hardness is 1.14 times that of the group without adding Zhumu, the elasticity is 97.0% of the group without adding Zhumu, and the resilience is 88.9% of the group without adding Zhumu.

[0146] Control group 3 without adding Zhumu

[0147] The raw material composition and weight parts are as follows:

[0148] Based on 35 parts of low-gluten wheat flour, 70 parts of egg white, 30 parts of egg yolk, 20 parts of vegetable oil, 25 parts of milk, and 35 parts of sugar.

[0149] A chiffon cake and its preparation method, including the following steps:

[0150] (1) Accurately weigh 35 parts of low-gluten wheat flour and sieve it through an 80-mesh sieve.

[0151] (2) Accurately weigh 20 parts of vegetable oil and mix the low-gluten wheat flour obtained in step (1) with the vegetable oil evenly.

[0152] (3) Accurately weigh 25 parts of milk and 30 parts of egg liquid (yolk), and mix them evenly with the batter obtained in step (2) to obtain a uniform batter.

[0153] (4) Accurately weigh 70 parts of egg white and 35 parts of sucrose, and whip the egg white until it reaches the dry foaming state, then stop whipping. During this process, add sucrose in three equal parts to obtain whipped egg white.

[0154] (5) Take 1 / 3 of the whipped egg whites obtained in step (4) and mix them evenly with the batter obtained in step (3). Subsequently, mix the evenly mixed batter with the remaining 2 / 3 of the egg whites evenly to obtain a cake batter. During this process, use a spatula to stir from the bottom of the container upwards, and do not stir in circles to avoid defoaming of the egg whites.

[0155] (6) Accurately weigh 105 parts of the cake batter obtained in step (5) and pour it into a cake mold. The baking temperature is 145°C for the upper heat and 140°C for the lower heat. After forming, take it out, invert it and let it cool for 15 minutes, and then demold it to obtain the finished cake.

[0156] Through experimental determination, the specific volume is 2.95 mL / g, the a* value is 23.49, the moisture content is 30.70%, the hardness is 816, the elasticity is 0.67, and the resilience is 0.18.

[0157] Color difference of the cake

[0158] Table 1 Color difference of the cake

[0159]

[0160] As can be seen from Table 1, compared with Comparative Example 1 where the addition amount of bamboo shoot extract is not within the scope of the present invention, and Comparative Example 2 with added matcha, the a* value of the present invention is always <0 and continuously decreases with the increase of the addition amount of bamboo shoot extract, indicating that the addition of bamboo shoot extract makes the color of the chiffon cake change from being reddish to being greenish, and the higher the addition amount, the more obvious the green color.

[0161] Texture of the cake

[0162] Table 2 Texture of the cake

[0163]

[0164] As can be seen from the above, compared with Comparative Example 1 where the addition amount of bamboo shoot extract is not within the scope of the present invention, and Comparative Example 2 with added matcha, the resilience and elasticity of the present invention are better, and compared with the overly hard comparison, the sensory and texture properties of the present invention are better.

[0165] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. Application of smear bamboo powder in improving the hardness, elasticity and resilience of chiffon cake, characterized in that, The raw materials of the chiffon cake are composed of the following raw materials in parts by weight: 70 parts of egg white, 30 parts of egg yolk, 28 - 33 parts of low - gluten wheat flour, 2 - 7 parts of mozhu, 20 parts of vegetable oil, 25 parts of milk, 35 parts of sugar; the total weight of the low - gluten wheat flour and mozhu is 35 parts; the low - gluten wheat flour is sieved through an 80 - mesh sieve; the mozhu powder is sieved through an 80 - mesh sieve; the particle size of the mozhu is ≥800 mesh, and the total dietary fiber content is ≥50%; The specific volume of the chiffon cake is 3.61 mL / g - 4.20 mL / g.

2. The application according to claim 1, characterized in that The preparation steps of the chiffon cake are as follows: A) Mix the low - gluten wheat flour, mozhu, vegetable oil, milk and egg yolk to obtain a batter; B) Mix the egg white and sugar, and stop whisking when the egg white is whisked to a dry - foaming state to obtain whisked egg white; C) Mix the whisked egg white with the batter to obtain a cake batter; D) Place the cake batter in a mold, bake until formed, and let it cool, then it is ready.

3. The application according to claim 2, characterized in that The chiffon cake includes the following raw materials in parts by weight: 70 parts of egg white, 30 parts of egg yolk, 30 - 33 parts of low - gluten wheat flour, 2 - 5 parts of mozhu, 20 parts of vegetable oil, 25 parts of milk, 35 parts of sugar.

4. The application according to claim 2, characterized in that, The sugar in step B) is sucrose, and the sugar is added in three times.

5. The application according to claim 2, wherein The mixing method in step C) is folding.

6. The application according to claim 2, characterized in that The baking temperature is 145°C for the upper fire and 140°C for the lower fire, bake for 40 min until formed, then take it out and invert it to cool for 15 min.

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