A cake containing dietary fiber and a process for its preparation

Abstract

The application belongs to the technical field of food processing, and specifically discloses a cake containing dietary fiber and a preparation process thereof. The cake containing dietary fiber comprises the following raw materials in parts by weight: 80-90 parts of wheat flour, 9-12 parts of modified bamboo shoot dietary fiber, 5-8 parts of modified wheat bran, 6-10 parts of grape seed extract, 45-55 parts of shortening, 15-20 parts of white granulated sugar, 50-60 parts of eggs, 100-110 parts of milk, 2-3 parts of baking powder and 1-2 parts of salt. The various components in the application cooperate with each other to improve the taste and fluffiness of the cake, and the modified bamboo shoot dietary fiber and the modified wheat bran both have good water and oil holding properties, thereby cooperating with each other to improve the taste of the dough.

Description

TECHNICAL FIELD

[0001] The application relates to the technical field of food processing, in particular to a cake containing dietary fiber and a preparation process thereof. BACKGROUND

[0002] The cake is a kind of food with loose and soft texture and good palatability, which is made of eggs, sugar and flour as main raw materials, and milk, salad oil, water and baking powder as auxiliary materials, and is prepared through stirring, mixing and baking.

[0003] Ordinary cakes have the characteristics of high sugar and high heat, and long-term or excessive consumption of the cakes can easily induce obesity or diabetes, which is not conducive to health. Research shows that increasing the intake of dietary fiber can reduce the incidence of obesity, diabetes and cardiovascular diseases. Appropriate addition of dietary fiber can not only endow the cake with functionality and nutrition, but also endow the product with new sensory properties.

[0004] However, the addition of dietary fiber can affect the taste and fluffiness of the cake, making the taste of the cake worse. SUMMARY

[0005] In order to improve the problem that the addition of dietary fiber can affect the taste and fluffiness of the cake, the application provides a cake containing dietary fiber and a preparation process thereof.

[0006] The application provides a cake containing dietary fiber, which adopts the following technical scheme:

[0007] The cake containing dietary fiber comprises the following raw materials in parts by weight: 80-90 parts of wheat flour, 9-12 parts of modified bamboo shoot dietary fiber, 5-8 parts of modified wheat bran, 6-10 parts of grape seed extract, 45-55 parts of shortening, 15-20 parts of white granulated sugar, 50-60 parts of eggs, 100-110 parts of milk, 2-3 parts of baking powder and 1-2 parts of salt.

[0008] Through the above technical scheme, the wheat flour will undergo gelatinization at high temperature, so that the dough becomes soft and elastic, and the protein in the wheat flour also denatures to form the skeleton of the cake, so that the cake has good taste and shape; the modified bamboo shoot dietary fiber has good water and oil holding properties, which can improve the farinograph of the wheat flour and the water absorption of the dough, improve the network structure of the dough, increase the stability time of the dough, improve the viscosity and elasticity of the dough, and reduce the water loss in the dough, thereby improving the taste of the dough, and improving the problems of cracks and lack of toughness after the dough is placed for a long time, and then improving the taste, elasticity and long-term stability of the cake.

[0009] The modified wheat bran contains crude fiber, has the functions of lubricating intestines, defecating, balancing blood sugar, reducing cholesterol in blood to prevent fatty liver and cardiovascular diseases, and has good water holding capacity, which can slow down the aging speed of cakes and prolong the shelf life of cakes. The modified bamboo shoot dietary fiber is combined with the modified bamboo shoot dietary fiber to make the cakes have good taste and elasticity; the grape seed extract has the effects of antioxidant, anti-inflammatory, anti-tumor, antibacterial, blood lipid reduction, etc., and can improve the adhesion, hardness and chewiness of cakes; the shortening is combined with the molecules in the wheat flour to form a larger gluten network structure, so that the gluten has more elasticity and toughness, and can help the cake core maintain softness during storage and prolong the shelf life of the cake.

[0010] The white granulated sugar is used to adjust the sweetness of the cake, the eggs improve the taste and flavor of the dough, can make the dough soft, improve the ductility of the dough, enhance the modeling sense of the dough and the taste of the cake; the milk enhances the nutritional value of the cake and improves the flavor of the cake; the baking powder makes the dough fluffy and fluffy; the salt enhances the flavor of the cake, inhibits bacteria, and then adjusts the related state of the cake.

[0011] Preferably, the preparation method of the modified bamboo shoot dietary fiber comprises the following steps:

[0012] (1) The bamboo shoots are crushed, dispersed in a mixed solution for 1-2h, the mixed solution is a mixture of citric acid, sodium chloride and anhydrous ethanol, washed with water, dried to obtain bamboo shoot residues;

[0013] (2) The bamboo shoot residues are ball milled, sieved, then dispersed in water, citric acid is added to adjust the pH to 6.0-6.5, cellulase is added for enzymolysis at a temperature of 60-65℃ for 2-3h to obtain an enzymolysis solution;

[0014] (3) The enzymolysis solution is sterilized, high-pressure homogenized, spray dried to obtain bamboo shoot powder, the bamboo shoot powder is dispersed in anhydrous ethanol, pineapple fiber is added, stirred at a temperature of 70-75℃ for 1-3h, then aloe extract is added, ultrasonic for 2-3h, filtered to obtain the modified bamboo shoot dietary fiber.

[0015] By adopting the above technical scheme, the bamboo shoots are soaked in the mixed solution, and the citric acid and sodium chloride can inhibit the generation and activity of free radicals in the bamboo shoots and the accumulation of active oxygen, protect the bamboo shoot cells from oxidative damage, thereby having certain antioxidant effect; The bamboo shoot residues are ball milled and dispersed in water, and cellulase is used for enzymolysis to obtain bamboo shoot soluble dietary fiber, which can improve the elasticity, water absorption and viscosity of the cake.

[0016] The pineapple fiber is tightly combined by many fiber bundles, the fiber surface is rough, has longitudinal slits and holes, and has branches in the transverse direction, and has a network structure, the bamboo shoot soluble dietary fiber and the pineapple fiber are dispersed in anhydrous ethanol, the bamboo shoot soluble dietary fiber can be loaded in the network structure of the pineapple fiber, further improving the structural strength of the system, increasing the elasticity and toughness of the system, the aloe extract has the effects of sterilization and moisturizing, and also has certain adhesion, can coat the bamboo shoot soluble dietary fiber and the pineapple fiber, so that the bamboo shoot soluble dietary fiber and the pineapple fiber are connected closely, and are applied in the cake subsequently, improving the elasticity, viscosity and long-term stability of the cake.

[0017] Preferably, the sterilization temperature is 130-135 DEG C, the sterilization time is 4-5 s, the homogenization temperature is 40-45 DEG C, and the homogenization pressure is 18-20 MPa.

[0018] By adopting the above technical scheme, the enzyme solution has good activity under the limited sterilization conditions and homogenization conditions, and the bamboo shoot soluble dietary fiber obtained subsequently has good elasticity and water absorption and is applied in the cake, having corresponding comprehensive performance.

[0019] Preferably, the mass ratio of the bamboo shoot powder, the pineapple fiber and the aloe extract is 1:0.2-0.4:0.05-0.08.

[0020] By adopting the above technical scheme, the mass ratio of the bamboo shoot powder, the pineapple fiber and the aloe extract is further limited in a certain range, the cake with elasticity, viscosity and long-term stability is obtained, the bamboo shoot dietary fiber and the pineapple fiber are wound around each other to form a network structure, the aloe extract has certain film-forming property and can coat the bamboo shoot dietary fiber and the pineapple fiber, so that the bamboo shoot dietary fiber and the pineapple fiber are connected closely, and the elasticity and water absorption of the system are improved, and the cake is applied subsequently, improving the elasticity, viscosity and long-term stability of the cake.

[0021] Preferably, the preparation method of the modified wheat bran comprises the following steps:

[0022] (1) dispersing the wheat bran in water, soaking at a temperature of 60-65 DEG C for 3-4 h, then extruding and puffing, then crushing, sieving and obtaining a powder;

[0023] (2) dispersing the powder obtained in step (1) in anhydrous ethanol, adding modified grapefruit peel powder, stirring at a temperature of 75-80 DEG C for 20-30 min, then adding lotus root powder and acetic acid, continuing to stir for 1-3 h, and obtaining the modified wheat bran.

[0024] By adopting the above technical scheme, the wheat bran is soaked, then extruded, puffed and crushed to obtain a powder containing rich dietary fiber, the content of soluble dietary fiber is significantly increased, the content of insoluble dietary fiber is obviously decreased, and the powder is applied in cakes subsequently, so that the flavor of the cakes is improved and the cakes have good water retention.

[0025] The modified grapefruit peel powder has high water absorption, and the modified grapefruit peel powder particles can be loaded on the surface of the wheat bran powder to increase the specific surface area of the wheat bran powder and increase the water absorption of the wheat bran powder. The lotus root powder has certain adhesion, which can increase the adhesion between the wheat bran powder and the modified grapefruit peel powder particles, thereby improving the related performance of the wheat bran powder, and the modified wheat bran powder is applied in cakes subsequently to increase the hardness, chewiness, elasticity and gumminess of the cakes, so that the texture of the cakes is effectively improved.

[0026] Preferably, when the extrusion and puffing are performed, the temperature of the extruder die head is 150-170℃, and the rotation speed of the screw is 220-240r / min.

[0027] By adopting the above technical scheme, the extrusion and puffing parameters are set appropriately, so that the wheat bran has good performance, the powder containing rich dietary fiber is obtained, the content of soluble dietary fiber is significantly increased, the content of insoluble dietary fiber is obviously decreased, and the powder has good performance when applied in cakes subsequently.

[0028] Preferably, the mass ratio of the wheat bran, the modified grapefruit peel powder and the lotus root powder is 1:0.2-0.5:0.06-0.09.

[0029] By adopting the above technical scheme, the mass ratio of the wheat bran, the modified grapefruit peel powder and the lotus root powder is further limited within a certain range, the modified wheat bran with good water retention, elasticity and viscosity is obtained, the modified grapefruit peel powder is loaded on the surface of the wheat bran, the lotus root powder increases the adhesion between the wheat bran and the modified grapefruit peel powder, the stability of the wheat bran is increased, and the modified wheat bran is applied in cakes subsequently to improve the hardness, chewiness, elasticity and gumminess of the cakes, so that the cakes have good taste.

[0030] Preferably, the preparation method of the modified grapefruit peel powder comprises the following steps: crushing grapefruit peel, sieving, then dispersing in water, stirring at a temperature of 85-90℃ for 8-10h, filtering, then dispersing in a cyclodextrin solution, and performing puffing treatment to obtain grapefruit peel puffs;

[0031] The grapefruit peel puffs are dispersed in a mixed solution, ultrasonic stirring is performed for 1-2h, filtration is performed, grapefruit peel extract is obtained, and microwave drying is performed to obtain modified grapefruit peel powder; the mixed solution is tea polyphenol, anhydrous ethanol and sodium chloride.

[0032] By adopting the technical scheme, the pomelo peel is dispersed in water, heated to remove astringency, then dispersed in a cyclodextrin solution, and subjected to puffing treatment to obtain pomelo peel puffs with strong antioxidant activity and water retention; then the pomelo peel puffs are dispersed in a mixed solution, the tea polyphenols enable the pomelo peel puffs to have good antioxidant effect, maintain the stability of the pomelo peel puffs, and the sodium chloride improves the cell activity of the pomelo peel puffs, and the tea polyphenols, anhydrous ethanol and sodium chloride cooperate to improve the cell activity of the pomelo peel puffs and improve the long-term stability of the pomelo peel puffs, which is helpful for subsequent application in cakes and improves the stability of the cakes.

[0033] Preferably, the mass ratio of the tea polyphenols, anhydrous ethanol and sodium chloride is 1:10-15:0.1-0.2.

[0034] By adopting the technical scheme, the mass ratio of the tea polyphenols, anhydrous ethanol and sodium chloride is further limited within a certain range to obtain pomelo peel puffs with stable performance, the tea polyphenols enable the pomelo peel puffs to have good antioxidant effect, the sodium chloride improves the cell activity of the pomelo peel puffs, and the tea polyphenols, anhydrous ethanol and sodium chloride have synergistic effect to improve the cell activity of the pomelo peel puffs and improve the long-term stability of the pomelo peel puffs, which is helpful for subsequent application in cakes and improves the stability of the cakes.

[0035] In a second aspect, the application further provides a preparation method of a cake containing dietary fiber, including the following steps: mixing white granulated sugar, grape seed extract, eggs, milk and salt, stirring, then adding baking powder, continuing to stir, adding wheat flour, modified bamboo shoot dietary fiber and modified wheat bran, stirring, adding shortening, continuing to stir, then baking at 200-210 DEG C for 5-8 min, cooling to obtain a cake containing dietary fiber.

[0036] By adopting the technical scheme, the preparation process is adopted to obtain a cake with good taste, elasticity and long-term stability, and the operation is simple, and the production efficiency of the cake is improved.

[0037] In summary, the application has the following beneficial effects:

[0038] 1、The modified bamboo shoot dietary fiber in the application has good water and oil retention, can improve the farinograph of wheat flour and the water absorption of dough, improve the network structure of dough, increase the stability time of dough, improve the viscosity and elasticity of dough, reduce the water loss in dough, thereby improving the taste of dough, and improving the problems of cracks and lack of toughness after long storage of dough, and further improving the taste, elasticity and long-term stability of cakes.

[0039] 2、The modified wheat bran in the application contains crude fiber, has the functions of lubricating the intestines, balancing blood sugar, reducing blood cholesterol, preventing fatty liver and preventing cardiovascular diseases, and has good water holding capacity, which can slow down the aging speed of the cake and prolong the shelf life of the cake. Combined with the modified bamboo shoot dietary fiber, the cake has good taste and elasticity.

[0040] 3、The wheat flour in the application will undergo gelatinization reaction at high temperature, making the dough soft and elastic. The protein in the wheat flour will also denature, forming the skeleton of the cake, making it have good taste and shape. The molecules in the shortening combine with the wheat flour, making the dough form a larger gluten network structure, making the gluten more elastic and tough. At the same time, it can help the cake core maintain softness during storage, prolonging the shelf life of the cake. DETAILED DESCRIPTION

[0041] The application will be further described in detail below in combination with examples.

[0042] The raw materials used in the examples and comparative examples can be obtained by market purchase.

[0043] Preparation example of modified bamboo shoot dietary fiber

[0044] Preparation example 1-1

[0045] The preparation method of the modified bamboo shoot dietary fiber comprises the following steps:

[0046] (1) 1.2 kg of bamboo shoot is crushed and dispersed in a mixed solution for 2 h. The mixed solution is a mixture of 0.5 L of 12% citric acid, 0.3 kg of sodium chloride and 1.5 L of anhydrous ethanol. After washing with water and drying, bamboo shoot residue is obtained;

[0047] (2) The bamboo shoot residue is ball milled at a speed of 450 r / min for 2 h, and then dispersed in 2.5 L of water. Citric acid is added to adjust the pH to 6.0, and 0.3 kg of cellulase is added for enzymatic hydrolysis at a temperature of 65℃ for 3 h to obtain an enzyme solution;

[0048] (3) The enzyme solution is sterilized, homogenized under high pressure, and spray dried to obtain bamboo shoot powder. The bamboo shoot powder is dispersed in 1.5 L of anhydrous ethanol, 0.2 kg of pineapple fiber is added, stirred at a temperature of 75℃ for 3 h, then 0.05 kg of aloe extract is added, ultrasonic for 3 h, and filtered to obtain the modified bamboo shoot dietary fiber; wherein,

[0049] The sterilization temperature is 130℃, the sterilization time is 5 s, the homogenization temperature is 45℃, and the homogenization pressure is 18 MPa.

[0050] The mass ratio of bamboo shoot powder, pineapple fiber and aloe extract is 1:0.2:0.05.

[0051] Preparation Example 1-2

[0052] The difference from Preparation Example 1-1 is that, in step (3), no pineapple fiber is added.

[0053] Preparation Example 1-3

[0054] The difference from Preparation Example 1-1 is that, in step (3), no aloe extract is added.

[0055] Preparation Example 1-4

[0056] The difference from Preparation Example 1-1 is that the mass ratio of bamboo shoot powder, pineapple fiber and aloe extract is 1:0.4:0.08.

[0057] Preparation Example 1-5

[0058] The difference from Preparation Example 1-1 is that the mass ratio of bamboo shoot powder, pineapple fiber and aloe extract is 1:0.7:0.01.

[0059] Preparation Example of Modified Wheat Bran

[0060] Preparation Example 2-1

[0061] The preparation method of the modified wheat bran comprises the following steps:

[0062] (1) 1.5 kg of wheat bran is dispersed in 2 L of water, soaked at a temperature of 65℃ for 3 h, then extruded and expanded, then crushed, passed through a 60 mesh sieve to obtain a powder;

[0063] (2) The powder obtained in step (1) is dispersed in 1.5 L of anhydrous ethanol, modified grapefruit peel powder is added, stirred at a temperature of 80℃ for 30 min, lotus root powder and 0.2 kg of 10% acetic acid are then added, and stirring is continued for 3 h to obtain modified wheat bran; wherein, during the extrusion and expansion, the temperature of the extruder die is 160℃, and the screw speed is 230 r / min.

[0064] The mass ratio of wheat bran, modified grapefruit peel powder and lotus root powder is 1:0.2:0.06.

[0065] The preparation method of the modified grapefruit peel powder comprises the following steps: 1 kg of grapefruit peel is crushed and passed through a 200 mesh sieve, then dispersed in 2 L of water, stirred at a temperature of 90℃ for 10 h, filtered, then dispersed in 2.5 L of a cyclodextrin solution, and subjected to expansion treatment to obtain grapefruit peel expanded product.

[0066] The pummelo peel puffed material is dispersed in a mixed solution, ultrasonic stirring is conducted for 2 hours, filtration is conducted, a pummelo peel extract is obtained, and microwave drying is conducted to obtain modified pummelo peel powder; the mixed solution is 2 kg of tea polyphenol, anhydrous ethanol and sodium chloride, and the mass ratio of the tea polyphenol, the anhydrous ethanol and the sodium chloride is 1:12:0.1.

[0067] Preparation Example 2-2

[0068] The difference from Preparation Example 2-1 is that in step (2), the modified pummelo peel powder is not added.

[0069] Preparation Example 2-3

[0070] The difference from Preparation Example 2-1 is that in step (3), the lotus root powder is not added.

[0071] Preparation Example 2-4

[0072] The difference from Preparation Example 2-1 is that the mass ratio of the wheat bran, the modified pummelo peel powder and the lotus root powder is 1:0.5:0.09.

[0073] Preparation Example 2-5

[0074] The difference from Preparation Example 2-1 is that the mass ratio of the wheat bran, the modified pummelo peel powder and the lotus root powder is 1:0.7:0.01.

[0075] Preparation Example 2-6

[0076] The difference from Preparation Example 2-1 is that in the preparation method of the modified pummelo peel powder, the tea polyphenol is not added.

[0077] Preparation Example 2-7

[0078] The difference from Preparation Example 2-1 is that in the preparation method of the modified pummelo peel powder, the sodium chloride is not added.

[0079] Embodiment

[0080] Embodiment 1

[0081] A cake containing dietary fiber, by weight, comprises the following raw materials: 85 kg of wheat flour, 11 kg of modified bamboo shoot dietary fiber, 6 kg of modified wheat bran, 8 kg of grape seed extract, 50 kg of shortening, 17 kg of white granulated sugar, 55 kg of eggs, 105 kg of milk, 2 kg of baking powder and 2 kg of salt.

[0082] The method for preparing the dietary fiber-containing cake comprises the following steps: mixing white granulated sugar, grape seed extract, egg, milk and salt, stirring for 1 h, then adding baking powder, continuing to stir for 1 h, adding wheat flour, modified bamboo shoot dietary fiber and modified wheat bran, stirring for 30 min, adding shortening, continuing to stir for 1 h, then baking at 200℃ for 8 min, cooling, and obtaining the dietary fiber-containing cake.

[0083] The modified bamboo shoot dietary fiber is prepared by Preparation Example 1-1; and the modified wheat bran is prepared by Preparation Example 2-1.

[0084] Example 2

[0085] A dietary fiber-containing cake, which is different from Example 1 in that the modified bamboo shoot dietary fiber is prepared by Preparation Example 1-2.

[0086] Example 3

[0087] A dietary fiber-containing cake, which is different from Example 1 in that the modified bamboo shoot dietary fiber is prepared by Preparation Example 1-3.

[0088] Example 4

[0089] A dietary fiber-containing cake, which is different from Example 1 in that the modified bamboo shoot dietary fiber is prepared by Preparation Example 1-4.

[0090] Example 5

[0091] A dietary fiber-containing cake, which is different from Example 1 in that the modified bamboo shoot dietary fiber is prepared by Preparation Example 1-5.

[0092] Example 6

[0093] A dietary fiber-containing cake, which is different from Example 1 in that the modified wheat bran is prepared by Preparation Example 2-2.

[0094] Example 7

[0095] A dietary fiber-containing cake, which is different from Example 1 in that the modified wheat bran is prepared by Preparation Example 2-3.

[0096] Example 8

[0097] A dietary fiber-containing cake, which is different from Example 1 in that the modified wheat bran is prepared by Preparation Example 2-4.

[0098] Example 9

[0099] A dietary fiber-containing cake, which is different from Example 1 in that the modified wheat bran is prepared by Preparation Example 2-5.

[0100] Example 10

[0101] A dietary fiber-containing cake, which is different from Example 1 in that the modified wheat bran is prepared using Preparation Example 2-6.

[0102] Example 11

[0103] A dietary fiber-containing cake, which is different from Example 1 in that the modified wheat bran is prepared using Preparation Example 2-7.

[0104] Example 12

[0105] A dietary fiber-containing cake, which is different from Example 1 in that it includes, by weight, 80 kg of wheat flour, 9 kg of modified bamboo shoot dietary fiber, 5 kg of modified wheat bran, 6 kg of grape seed extract, 45 kg of shortening, 15 kg of white sugar, 50 kg of egg, 100 kg of milk, 2 kg of baking powder, and 1 kg of salt.

[0106] Example 13

[0107] A dietary fiber-containing cake, which is different from Example 1 in that it includes, by weight, 90 kg of wheat flour, 12 kg of modified bamboo shoot dietary fiber, 8 kg of modified wheat bran, 10 kg of grape seed extract, 55 kg of shortening, 20 kg of white sugar, 60 kg of egg, 110 kg of milk, 3 kg of baking powder, and 2 kg of salt.

[0108] Comparative Example

[0109] Comparative Example 1

[0110] A dietary fiber-containing cake, which is different from Example 1 in that the modified bamboo shoot dietary fiber is not added.

[0111] Comparative Example 2

[0112] A dietary fiber-containing cake, which is different from Example 1 in that the modified bamboo shoot dietary fiber is replaced with an equal amount of bamboo shoot dietary fiber.

[0113] Comparative Example 3

[0114] A dietary fiber-containing cake, which is different from Example 1 in that the modified wheat bran is not added.

[0115] Comparative Example 4

[0116] A dietary fiber-containing cake, which is different from Example 1 in that the modified wheat bran is replaced with an equal amount of wheat bran.

[0117] Performance test

[0118] The cakes containing dietary fibers prepared from Examples 1-13 and Comparative Examples 1-4 are subjected to performance testing;

[0119] 1. Sensory evaluation: The cakes containing dietary fibers prepared from the examples and comparative examples are subjected to sensory evaluation by a sensory evaluation team composed of 20 evaluators, and the evaluation items include hardness, stickiness, chewiness, structure and flavor, wherein, hardness: moderate (23-30), slightly hard or slightly soft (15-22), too hard or too soft (0-14); stickiness: sticky but not sticky (11-15), slightly sticky (6-10), too sticky or not sticky (0-5); chewiness: moderate chewing time (14-20), slightly long chewing time (7-13), too long chewing time (0-6); structure: uniform structure, delicate (11-15), uniform structure, slightly shedding (6-10), non-uniform structure, serious shedding (0-5); flavor: full of aroma, soft taste (14-20), insufficient aroma, moderate taste (7-13), no obvious aroma, rough taste (0-6); the results are shown in Table 1.

[0120] Table 1: Test data of examples and comparative examples

[0121]

[0122]

[0123] As can be seen from Table 1, the cakes containing dietary fibers prepared from Examples 1, 4, 8 and 12-13 have moderate hardness, stickiness, moderate chewing time, uniform structure, delicacy and full of aroma, soft taste, wherein the hardness of Example 1 is 29.8 points, the stickiness is 14.6 points, the chewiness is 19.4 points, the structure is 14.9 points, and the flavor is 19.5 points, indicating that the cakes prepared by the application have good taste and fluffiness.

[0124] In the preparation method of modified bamboo shoot dietary fiber of Example 2, no pineapple fiber is added, and in the preparation method of modified bamboo shoot dietary fiber of Example 3, no aloe extract is added. As can be seen from Table 1, compared with Example 1, the hardness, stickiness, chewiness, structure and flavor scores of the cakes are significantly decreased, indicating that the pineapple fiber has a network structure, which can improve the structural strength of the system and increase the elasticity and toughness of the system; the aloe extract has certain adhesion, which can coat the bamboo shoot soluble dietary fiber and the pineapple fiber, so that the bamboo shoot soluble dietary fiber and the pineapple fiber are connected closely, and then applied in the cakes, which can improve the elasticity, viscosity and long-term stability of the cakes.

[0125] Example 5 changes the mass ratio of bamboo shoot powder, pineapple fiber and aloe extract. As can be seen from Table 1, compared with Example 1, the hardness, viscosity, chewiness, structure and flavor score of the cake are obviously higher than those of Examples 2-3, but are poorer than those of Example 1 and Example 4, indicating that bamboo shoot powder, pineapple fiber and aloe extract have a synergistic effect, aloe extract has a certain film-forming property, can coat bamboo shoot dietary fiber and pineapple fiber, makes bamboo shoot dietary fiber and pineapple fiber closely connected, and then improves the elasticity and water absorption of the system, and subsequent application in the cake improves the elasticity, viscosity and long-term stability of the cake.

[0126] Example 6 does not add modified pomelo peel powder in the preparation method of modified wheat bran. Example 7 does not add lotus root powder in the preparation method of modified wheat bran. As can be seen from Table 1, compared with Example 1, the hardness, viscosity, chewiness, structure and flavor score of the cake are obviously decreased, indicating that modified pomelo peel powder has high water absorption, increases the water absorption of wheat bran powder, lotus root powder has certain adhesion, can increase the adhesion between wheat bran powder and modified pomelo peel powder particles, and then improves the related performance of wheat bran powder, and subsequent application in the cake increases the hardness, chewiness, elasticity and gumming of the cake, so that the texture of the cake is effectively improved.

[0127] Example 9 changes the mass ratio of wheat bran, modified pomelo peel powder and lotus root powder. As can be seen from Table 1, compared with Example 1, the hardness, viscosity, chewiness, structure and flavor score of the cake are obviously higher than those of Examples 6-7, but are poorer than those of Example 1 and Example 8, indicating that modified pomelo peel powder is loaded on the surface of wheat bran, lotus root powder increases the adhesion between wheat bran and modified pomelo peel powder, and increases the stability of wheat bran, and subsequent application in the cake improves the hardness, chewiness, elasticity and gumming of the cake, so that the cake has good taste.

[0128] Example 10 does not add tea polyphenol in the preparation method of modified pomelo peel powder. Example 11 does not add sodium chloride in the preparation method of modified pomelo peel powder. As can be seen from Table 1, compared with Example 1, the hardness, viscosity, chewiness, structure and flavor score of the cake are decreased, indicating that tea polyphenol makes pomelo peel puffing have good antioxidant effect, maintains the stable state of pomelo peel puffing, sodium chloride improves the cell activity of pomelo peel puffing, tea polyphenol, anhydrous ethanol and sodium chloride cooperate to improve the cell activity of pomelo peel puffing, improve the long-term stability of pomelo peel puffing, and help subsequent application in the cake to improve the stability of the cake.

[0129] The cake of Example 1 has the hardness of 7.5 points, the viscosity of 5.5 points, the chewiness of 5.6 points, the texture of 5.4 points and the flavor of 5.5 points, which are lower than those of the cake of Example 1, indicating that the modified bamboo shoot dietary fiber has good water and oil holding capacity, can improve the farinograph of the wheat flour and the water absorption of the dough, and subsequently improve the taste, elasticity and long-term stability of the cake; the modified wheat bran has good water holding capacity, can slow down the aging speed of the cake and prolong the shelf life of the cake.

[0130] The cake of Example 1 has the hardness of 7.5 points, the viscosity of 5.5 points, the chewiness of 5.6 points, the texture of 5.4 points and the flavor of 5.5 points, which are lower than those of the cake of Example 1, indicating that the modified bamboo shoot dietary fiber has good water and oil holding capacity, can improve the farinograph of the wheat flour and the water absorption of the dough, and subsequently improve the taste, elasticity and long-term stability of the cake; the modified wheat bran has good water holding capacity, can slow down the aging speed of the cake and prolong the shelf life of the cake.

[0131] 2. Texture analysis: The cakes of the examples and the comparative examples were detected as follows, the average value was taken, the TPA mode was used, the P36 probe was used, the compression ratio was 50%, the probe pre-measurement descending speed was 1.2 mm / s, the test speed was 1.2 mm / s, the post-measurement ascending speed was 1.2 mm / s, the measurement height was 5 mm, the trigger force was 5 g, the time interval between two measurements was 3 s, the test was repeated for 3 times, and the test results were recorded in Table 2.

[0132] Table 2 Data test of examples and comparative examples

[0133]

[0134]

[0135] As can be seen from Table 1, the cakes containing dietary fiber prepared in Example 1, Example 4, Example 8 and Example 12-13 have moderate hardness, elasticity, chewiness and resilience, wherein the hardness of Example 1 is 620 g, the elasticity is 0.89 g, the chewiness is 432 g, and the resilience is 0.43 g, indicating that the cake prepared in the present application has good taste and fluffiness.

[0136] The preparation method of the modified bamboo shoot dietary fiber in Example 2 does not add pineapple fiber, and the preparation method of the modified bamboo shoot dietary fiber in Example 3 does not add aloe extract. As can be seen from Table 1, compared with Example 1, the hardness, elasticity, chewiness and resilience of the cake are obviously decreased, indicating that the pineapple fiber has a network structure and can improve the structural strength of the system, increase the elasticity, chewiness and resilience of the system; the aloe extract has certain adhesion and can coat the bamboo shoot soluble dietary fiber and the pineapple fiber, so that the bamboo shoot soluble dietary fiber and the pineapple fiber are closely connected, and subsequent application in the cake improves the elasticity, viscosity and resilience of the cake.

[0137] Example 5 changes the mass ratio of bamboo shoot powder, pineapple fiber and aloe extract. As can be seen from Table 1, compared with Example 1, the hardness, elasticity, chewiness and resilience of the cake are obviously higher than those of Examples 2-3, but are poorer than those of Example 1 and Example 4, indicating that the bamboo shoot powder, pineapple fiber and aloe extract have a synergistic effect, the aloe extract has certain film-forming property and can coat the bamboo shoot dietary fiber and the pineapple fiber, so that the bamboo shoot dietary fiber and the pineapple fiber are closely connected, and then the elasticity and water absorption of the system are improved, and subsequent application in the cake improves the elasticity, viscosity and resilience of the cake.

[0138] Example 6 does not add modified grapefruit peel powder in the preparation method of the modified wheat bran, and Example 7 does not add lotus root powder in the preparation method of the modified wheat bran. As can be seen from Table 1, compared with Example 1, the hardness, elasticity, chewiness and resilience of the cake are obviously decreased, indicating that the modified grapefruit peel powder has high water absorption, increases the water absorption of the wheat bran powder, and the lotus root powder has certain adhesion and can increase the adhesion between the wheat bran powder and the modified grapefruit peel powder particles, thereby improving the related performance of the wheat bran powder, and subsequent application in the cake increases the hardness, chewiness, elasticity and gumminess of the cake, so that the texture of the cake is effectively improved.

[0139] Example 9 changes the mass ratio of wheat bran, modified grapefruit peel powder and lotus root powder. As can be seen from Table 1, compared with Example 1, the hardness, elasticity, chewiness and resilience of the cake are obviously higher than those of Examples 6-7, but are poorer than those of Example 1 and Example 8, indicating that the modified grapefruit peel powder is loaded on the surface of the wheat bran, the lotus root powder increases the adhesion between the wheat bran and the modified grapefruit peel powder, and the stability of the wheat bran is increased, and subsequent application in the cake improves the hardness, chewiness and elasticity of the cake, so that the cake has good taste.

[0140] The preparation method of the modified pomelo peel powder in Example 10 does not add tea polyphenol, and the preparation method of the modified pomelo peel powder in Example 11 does not add sodium chloride. As can be seen from Table 1, compared with Example 1, the hardness, elasticity, chewiness and resilience of the cake are all decreased, indicating that tea polyphenol makes the pomelo peel puffing product have good antioxidant effect, maintains the stable state of the pomelo peel puffing product, sodium chloride improves the cell activity of the pomelo peel puffing product, tea polyphenol, anhydrous ethanol and sodium chloride cooperate to improve the cell activity of the pomelo peel puffing product, improve the long-term stability of the pomelo peel puffing product, and help subsequent application in the cake to improve the stability of the cake.

[0141] Comparative Example 1 does not add modified bamboo shoot dietary fiber, and Comparative Example 3 does not add modified wheat bran. As can be seen from Table 1, compared with Example 1, the hardness, elasticity, chewiness and resilience of the cake are all decreased, wherein the hardness of Comparative Example 1 is 570 g, the elasticity is 0.45 g, the chewiness is 400 g, and the resilience is 0.22 g, indicating that the modified bamboo shoot dietary fiber has good water and oil holding capacity, can improve the farinograph of wheat flour and the water absorption rate of dough, and subsequently improve the taste, elasticity and resilience of the cake; the modified wheat bran has good water holding capacity, can slow down the aging speed and elasticity of the cake, and prolong the shelf life of the cake.

[0142] Comparative Example 2 uses an equal amount of bamboo shoot dietary fiber instead of modified bamboo shoot dietary fiber, and Comparative Example 4 uses an equal amount of wheat bran instead of modified wheat bran. As can be seen from Table 1, compared with Example 1, the hardness, elasticity, chewiness and resilience of the cake are all better than those of Comparative Examples 1 and 3, but are worse than those of the examples, indicating that the modified bamboo shoot dietary fiber and the modified wheat bran prepared in the application have better performance, which further improves the corresponding performance of the cake.

[0143] 3. Low-temperature aging resistance: the moisture content (W1) and hardness (H1) of the cakes of the examples and comparative examples are detected, the cakes are stored at-18℃ for 180 days, the moisture content (W2) and hardness (H2) are detected again, the moisture loss rate and aging rate are calculated, the moisture loss rate=(W2-W1) / 180, the aging rate=(H2-H1) / 180, the detection results are recorded in Table 3, and the detection results are averaged.

[0144] Table 3 Data test of examples and comparative examples

[0145]

[0146] As can be seen from Table 1, the cakes containing dietary fiber prepared in Examples 1, 4, 8 and 12-13 have good low-temperature aging resistance, wherein the moisture loss rate of Example 1 is 0.51% / day, and the aging rate is 0.31 g / day, indicating that the cakes prepared in the application have good low-temperature aging resistance and long-term storage performance.

[0147] In the preparation method of the modified bamboo shoot dietary fiber of Example 2, no pineapple fiber is added, and in the preparation method of the modified bamboo shoot dietary fiber of Example 3, no aloe extract is added. As can be seen from Table 1, compared with Example 1, the moisture loss rate and aging rate of the cake are significantly accelerated, indicating that the pineapple fiber has a network structure and can improve the structural strength of the system and improve the aging resistance of the system; the aloe extract has certain adhesion and can coat the bamboo shoot soluble dietary fiber and the pineapple fiber, so that the bamboo shoot soluble dietary fiber and the pineapple fiber are connected closely, and subsequent application in the cake improves the aging resistance of the cake.

[0148] In the preparation method of the modified bamboo shoot dietary fiber of Example 2, no pineapple fiber is added, and in the preparation method of the modified bamboo shoot dietary fiber of Example 3, no aloe extract is added. As can be seen from Table 1, compared with Example 1, the moisture loss rate and aging rate of the cake are significantly accelerated, indicating that the pineapple fiber has a network structure and can improve the structural strength of the system and improve the aging resistance of the system; the aloe extract has certain adhesion and can coat the bamboo shoot soluble dietary fiber and the pineapple fiber, so that the bamboo shoot soluble dietary fiber and the pineapple fiber are connected closely, and subsequent application in the cake improves the aging resistance of the cake.

[0149] In the preparation method of the modified bamboo shoot dietary fiber of Example 2, no pineapple fiber is added, and in the preparation method of the modified bamboo shoot dietary fiber of Example 3, no aloe extract is added. As can be seen from Table 1, compared with Example 1, the moisture loss rate and aging rate of the cake are significantly accelerated, indicating that the pineapple fiber has a network structure and can improve the structural strength of the system and improve the aging resistance of the system; the aloe extract has certain adhesion and can coat the bamboo shoot soluble dietary fiber and the pineapple fiber, so that the bamboo shoot soluble dietary fiber and the pineapple fiber are connected closely, and subsequent application in the cake improves the aging resistance of the cake.

[0150] In the preparation method of the modified bamboo shoot dietary fiber of Example 2, no pineapple fiber is added, and in the preparation method of the modified bamboo shoot dietary fiber of Example 3, no aloe extract is added. As can be seen from Table 1, compared with Example 1, the moisture loss rate and aging rate of the cake are significantly accelerated, indicating that the pineapple fiber has a network structure and can improve the structural strength of the system and improve the aging resistance of the system; the aloe extract has certain adhesion and can coat the bamboo shoot soluble dietary fiber and the pineapple fiber, so that the bamboo shoot soluble dietary fiber and the pineapple fiber are connected closely, and subsequent application in the cake improves the aging resistance of the cake.

[0151] The preparation method of the modified shaddock peel powder in Example 10 does not add tea polyphenol, and the preparation method of the modified shaddock peel powder in Example 11 does not add sodium chloride. As can be seen from Table 1, compared with Example 1, the moisture loss rate and aging rate of the cake are obviously accelerated, indicating that tea polyphenol makes the shaddock peel puffing product have good antioxidant effect, maintains the stable state of the shaddock peel puffing product, sodium chloride improves the cell activity of the shaddock peel puffing product, tea polyphenol, anhydrous ethanol and sodium chloride cooperate to improve the cell activity of the shaddock peel puffing product, improve the long-term stability of the shaddock peel puffing product, and help subsequent application in the cake, improve the stability of the cake, and enable long-term storage.

[0152] Comparative Example 1 does not add modified bamboo shoot dietary fiber, and Comparative Example 3 does not add modified wheat bran. As can be seen from Table 1, compared with Example 1, the moisture loss rate and aging rate of the cake are obviously accelerated, wherein the moisture loss rate of Comparative Example 1 is 0.90% / day, and the aging rate is 0.87g / day, indicating that the modified bamboo shoot dietary fiber has good water and oil holding properties, can improve the farinograph of the wheat flour and the water absorption rate of the dough, and subsequently improve the shelf life of the cake; the modified wheat bran has good water holding capacity, can slow down the aging speed and elasticity of the cake, and prolong the shelf life of the cake.

[0153] Comparative Example 2 uses an equal amount of bamboo shoot dietary fiber instead of modified bamboo shoot dietary fiber, and Comparative Example 4 uses an equal amount of wheat bran instead of modified wheat bran. As can be seen from Table 1, compared with Example 1, the moisture loss rate and aging rate of the cake are better than those of Comparative Examples 1 and 3, but are worse than those of the examples, indicating that the modified bamboo shoot dietary fiber and the modified wheat bran prepared in the application have better performance, and thus subsequently improve the shelf life and aging resistance of the cake.

[0154] The specific embodiments are merely an explanation of the present application, and are not a limitation of the present application. Those skilled in the art can make modifications to the embodiments without creative contribution after reading the present specification, and the modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A dietary fiber-containing cake, characterized by, By weight parts, including the following raw materials: wheat flour 80-90 parts, modified bamboo shoot dietary fiber 9-12 parts, modified wheat bran 5-8 parts, grape seed extract 6-10 parts, shortening 45-55 parts, white sugar 15-20 parts, eggs 50-60 parts, milk 100-110 parts, baking powder 2-3 parts, salt 1-2 parts; The preparation method of the modified bamboo shoot dietary fiber comprises the following steps: (1) The bamboo shoot is crushed, dispersed in a mixed solution for 1-2 h, the mixed solution is a mixture of citric acid, sodium chloride and anhydrous ethanol, washed with water, dried, and a bamboo shoot residue is obtained; (2) The bamboo shoot residue is ball milled, sieved, then dispersed in water, citric acid is added to adjust the pH to 6.0-6.5, cellulase is added, and enzymatic hydrolysis is carried out at a temperature of 60-65 DEG C for 2-3 h to obtain an enzymatic hydrolysate; (3) The enzymatic hydrolysate is sterilized, high-pressure homogenized, and spray dried to obtain bamboo shoot powder, the bamboo shoot powder is dispersed in anhydrous ethanol, pineapple fiber is added, stirred at a temperature of 70-75 DEG C for 1-3 h, then aloe extract is added, ultrasonic treatment is carried out for 2-3 h, and filtration is carried out to obtain the modified bamboo shoot dietary fiber; The preparation method of the modified wheat bran comprises the following steps: (1) The wheat bran is dispersed in water, soaked at a temperature of 60-65 DEG C for 3-4 h, then extruded and puffed, crushed, sieved, and a powder is obtained; (2) The powder obtained in step (1) is dispersed in anhydrous ethanol, modified grapefruit peel powder is added, stirred at a temperature of 75-80 DEG C for 20-30 min, lotus starch and acetic acid are further added, and stirring is continued for 1-3 h to obtain the modified wheat bran; The preparation method of the modified grapefruit peel powder comprises the following steps: The grapefruit peel is crushed, sieved, then dispersed in water, stirred at a temperature of 85-90 DEG C for 8-10 h, filtered, then dispersed in a cyclodextrin solution, and puffed to obtain grapefruit peel puffed material; The grapefruit peel puffed material is dispersed in a mixed solution, ultrasonic stirring is carried out for 1-2 h, filtration is carried out to obtain grapefruit peel extract, and microwave drying is carried out to obtain modified grapefruit peel powder; the mixed solution is tea polyphenol, anhydrous ethanol and sodium chloride.

2. The dietary fiber-containing cake according to claim 1, characterized by, The sterilization temperature is 130-135 DEG C, the sterilization time is 4-5 s, the homogenization temperature is 40-45 DEG C, and the homogenization pressure is 18-20 MPa.

3. The dietary fiber-containing cake according to claim 1, wherein The mass ratio of the bamboo shoot powder, the pineapple fiber and the aloe extract is 1:0.2-0.4:0.05-0.

08.

4. The dietary fiber-containing cake according to claim 1, wherein When the extrusion and puffing are carried out, the temperature of the extruder die head is 150-170 DEG C, and the rotation speed of the screw is 220-240 r / min.

5. The dietary fiber-containing cake according to claim 1, wherein The mass ratio of the wheat bran, the modified grapefruit peel powder and the lotus starch is 1:0.2-0.5:0.06-0.

09.

6. The dietary fiber-containing cake according to claim 1, wherein The mass ratio of the tea polyphenol, the anhydrous ethanol and the sodium chloride is 1:10-15:0.1-0.

2.

7. A process for the preparation of a cake containing dietary fibre according to any one of claims 1 to 6, characterised in that, The method comprises the following steps: white sugar, grape seed extract, eggs, milk and salt are mixed and stirred, baking powder is added, stirring is continued, then wheat flour, modified bamboo shoot dietary fiber and modified wheat bran are added, stirring is carried out, shortening is added, stirring is continued, then baking is carried out at 200-210 DEG C for 5-8 min, cooling is carried out, and a dietary fiber-containing cake is obtained.

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