Preparation method of cake with high egg content

Abstract

The invention relates to the technical field of food, provides a preparation method of a high-egg-content cake, and solves the problems that the existing high-egg-content cake does not have the characteristics of low sugar and low calorie, and is relatively poor in quality and relatively poor in ageing resistance. Comprising the following steps: (1) preparing raw materials: preparing the following raw materials in parts by weight: 100-120 parts of low-gluten wheat flour, 130-150 parts of eggs, 110-130 parts of complex sugar, 0.5-1 part of edible salt, 0.1-0.5 part of a cake modifier, 20-25 parts of milk, 10-20 parts of corn oil and 1-5 parts of water; 2) heat treatment; (3) preparing cake paste; and (4) baking, cooling and packaging to obtain the high-egg-content cake.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a method for preparing a cake with high egg content. Background Art

[0002] Cakes are widely favored by consumers for their soft, elastic and tender texture. The main ingredients of chiffon cakes are low-gluten wheat flour, eggs, milk, vegetable oil and white sugar. White sugar is a high-calorie food ingredient. Long-term consumption of such products will have adverse effects on people's blood sugar and body weight, and in severe cases will lead to diabetes and obesity.

[0003] Chinese patent application No. 201810911171.8 discloses a rapid processing method for chiffon cake, which specifically includes the following steps: adding egg yolk, milk and vegetable oil to the main powder, salt and baking powder mixture in sequence, and stirring into a sticky paste; adding tartare powder and white sugar to the egg white in sequence, and beating thoroughly; first adding 1 / 3 to 1 / 2 of the beaten egg white to the batter, stirring into a homogenous slurry, and then adding the remaining beaten egg white for flipping; finally, the cake batter is first subjected to microwave rapid puffing for 18 to 64 seconds, and the microwave load condition is 6.5×103 to 7.2×103 J / (kg·s), and then hot air baking and maturation is carried out under the load condition of 9.3×103 to 11.9×103 J / (kg·s), wherein the first stage baking temperature is 150 to 160°C and the time is 15 to 22 min; the second stage baking temperature is 150 to 190°C and the time is 8 to 17 min. The chiffon cake produced by the invention has a good appearance and shape, uniform coloring, a CD / AF value of 5.11-16.53, a resilience of 0.32-0.42, P<0.05, a hardness of 240-254g and a chewiness of 155-190, and a time cost saving of more than 45.0%. However, the cake does not have the characteristics of low sugar and low calories.

[0004] Chinese patent application No. 202211700484.1 discloses a kiwi fiber chiffon cake based on diglyceride oil gel and a preparation method thereof, comprising the following raw materials in parts by weight: 100-150 parts of low-gluten wheat flour, 10-30 parts of kiwi dietary fiber powder, 50-75 parts of margarine, 60-80 parts of white sugar, 1-1.5 parts of baking powder, 80-100 parts of whole egg liquid, and 50-75 parts of diglyceride oil gel; adding kiwi dietary fiber powder to low-gluten wheat flour improves the nutritional value of chiffon cake; using konjac glucomannan to prepare oil gel can reduce blood sugar and blood lipid levels, prevent obesity, and promote immune function and intestinal activity; using diglyceride oil gel to partially replace margarine, reducing the content of triglycerides in the cake, reducing consumers' intake of saturated fatty acids and trans fatty acids to a certain extent, and is more beneficial to human health. However, the anti-aging performance of the cake is relatively poor. Summary of the invention

[0005] Therefore, in view of the above problems, the present invention provides a method for preparing a cake with a high egg content, which solves the problem that the existing cake with a high egg content does not have the characteristics of low sugar and low calories, has relatively poor quality and poor anti-aging performance.

[0006] To achieve the above object, the present invention adopts the following technical solutions:

[0007] A method for preparing a cake with a high egg content comprises the following steps:

[0008] S1. Preparation of raw materials: including the following raw materials in parts by weight: 100-120 parts of low-gluten wheat flour, 130-150 parts of eggs, 110-130 parts of complex sugar, 0.5-1 parts of edible salt, 0.1-0.5 parts of cake improver, 20-25 parts of milk, 10-20 parts of corn oil, and 1-5 parts of water;

[0009] S2, heat-treating the low-gluten wheat flour, cooling it at room temperature, drying it, crushing it, sieving it in sequence, and storing it at 4°C for later use;

[0010] S3, separating the egg white and the egg yolk, adding edible salt to the egg white, beating it once until fish-eye-shaped foam appears, then adding complex sugar, beating it twice until wet foaming state, to obtain a first mixture;

[0011] S4, dissolving the cake improver in water to obtain a mixed solution for standby use, then adding milk and corn oil to the egg yolk, stirring once until fully emulsified, and then adding to the low-gluten wheat flour obtained in step S2, and then adding the mixed solution, stirring twice, mixing evenly, to obtain a second mixture;

[0012] S5, adding the first mixture into the second mixture in 2-3 times, stirring three times to obtain a cake batter;

[0013] S6, pouring the cake batter obtained in step S5 into a cake mold, placing the mold in an oven for baking, cooling and packaging after baking, and obtaining the high-egg content cake;

[0014] Wherein, the complex sugar comprises sucrose and erythritol, and the mass ratio of erythritol to sucrose is 1:1-4;

[0015] The preparation process of the cake improver is:

[0016] 1. Take fresh okra, remove the hard stalks at the upper end and the internal grains, and beat the okra and water for 3-5 minutes according to the mass ratio of okra to water of 1:1-1.5 until the slurry is viscous and uniform, and then filter and squeeze out the mucus through four layers of gauze to obtain okra slurry;

[0017] II. According to the mass ratio of hydrophilic colloid to water being 1:1-1.5, the hydrophilic colloid is added into water and stirred to be evenly dissolved, and then the okra slurry obtained in step I is added, and stirred to mix evenly to obtain the cake improver.

[0018] Furthermore, the hydrophilic colloid is carrageenan or sodium alginate.

[0019] Furthermore, the heat treatment is carried out in a steamer at a treatment temperature of 130-170° C. for 1-4 minutes.

[0020] Furthermore, the upper and lower fire temperatures of the baking are both 180-200° C., and the baking time is 20-30 minutes.

[0021] Furthermore, the stirring speed of the first stirring is 60 r / min, and the stirring time is 1-3 min.

[0022] Furthermore, the stirring speed of the secondary stirring is 200 r / min, and the stirring time is 15-20 min.

[0023] Furthermore, the stirring is performed three times at a speed of 200 r / min and a stirring time of 5-8 min.

[0024] By adopting the above technical solution, the beneficial effects of the present invention are:

[0025] 1. Reasonably control the ratio of sucrose and erythritol to obtain complex sugars, among which erythritol has low calories and low glycemic index, and prepares low-sugar and low-calorie cakes, which can not only maintain the quality and taste of the cakes, but also reduce the risk of obesity and diabetes;

[0026] 2. The main component of egg white is ovalbumin. When salt is added to egg white and beaten, a large amount of gas will be mixed in. Ovalbumin will quickly diffuse and adsorb to the air-water interface, and then the molecular structure will be rearranged to form a sticky protein layer around the gas. The Na in the salt will + and Mg 2+ By interacting with proteins, it promotes the adsorption of ovalbumin to the air-water interface, improves the foaming property of egg white, thereby increasing the volume of the cake and thus improving the softness of the cake;

[0027] 3. The hydrophilic colloid and okra slurry in the cake improver can improve the gluten network structure of the dough through their own hydrophilic effect, thereby improving the viscoelasticity of the dough. In addition, the okra slurry contains polysaccharides and dietary fiber, which have stronger water absorption capacity than starch and protein, and can inhibit the recrystallization of amylopectin, thereby delaying the aging of bread.

[0028] 4. The low-gluten wheat flour is heat-treated in a steamer, and the gluten protein undergoes thermal denaturation and cannot fully form gluten, which weakens the formation of the gluten network structure. The weak gluten network structure is conducive to retaining a large number of bubbles in the cake batter, ultimately making the sponge cake have a rich porous structure, soft and elastic. DETAILED DESCRIPTION

[0029] Example 1

[0030] A method for preparing a cake with a high egg content comprises the following steps:

[0031] (1) Preparation of raw materials

[0032] The invention comprises the following raw materials in parts by weight: 100 parts of low-gluten wheat flour, 130 parts of eggs, 110 parts of complex sugar, 0.5 parts of edible salt, 0.1 parts of cake improver, 20 parts of milk, 10 parts of corn oil, and 1 part of water;

[0033] Wherein, the complex sugar comprises sucrose and erythritol, and the mass ratio of erythritol to sucrose is 1:4;

[0034] The preparation process of the cake improver is:

[0035] I. Take fresh okra, remove the hard stalks at the upper end and the internal grains, and beat the okra and water for 3 minutes according to the mass ratio of okra to water of 1:1 until the slurry is viscous and uniform, then filter and squeeze out the mucus through four layers of gauze to obtain okra slurry;

[0036] II. Add carrageenan to water in a mass ratio of 1:1, stir and evenly dissolve the carrageenan, then add the okra slurry obtained in step I, stir and mix evenly, and obtain the cake improver;

[0037] (2) Heat treatment

[0038] The low-gluten wheat flour is heat-treated in a steamer at a temperature of 130°C for 4 minutes, and then cooled at room temperature, and then dried, crushed, and sieved in sequence, and stored at 4°C for later use;

[0039] (3) Preparation of cake batter

[0040] (3-1) separating the egg white and the egg yolk, adding edible salt to the egg white, beating it once until fish-eye-shaped foam appears, then adding complex sugar, beating it twice until wet foaming state, and obtaining a first mixture;

[0041] (3-2) dissolving the cake improver in water to obtain a mixed solution for later use, then adding milk and corn oil to the egg yolk, stirring once until fully emulsified, and then adding to the low-gluten wheat flour obtained in step S2, wherein the stirring speed of the first stirring is 60 r / min and the stirring time is 1 min, then adding the mixed solution and stirring twice, wherein the stirring speed of the second stirring is 200 r / min and the stirring time is 15 min, and mixing evenly to obtain a second mixture;

[0042] (3-3) adding the first mixture into the second mixture in three portions, stirring three times, wherein the stirring speed of the three stirrings is 200 r / min and the stirring time is 5 min, to obtain a cake batter;

[0043] (4) pouring the cake batter obtained in step (3) into a cake mold, placing the mold in an oven and baking, wherein the upper and lower fire temperatures are both 180° C., the baking time is 30 min, and after the baking is completed, cooling and packaging are performed to obtain the high egg content cake.

[0044] Example 2

[0045] A method for preparing a cake with a high egg content comprises the following steps:

[0046] (1) Preparation of raw materials

[0047] The invention comprises the following raw materials in parts by weight: 110 parts of low-gluten wheat flour, 140 parts of eggs, 120 parts of complex sugar, 0.8 parts of edible salt, 0.3 parts of cake improver, 22 parts of milk, 15 parts of corn oil, and 3 parts of water;

[0048] Wherein, the complex sugar comprises sucrose and erythritol, and the mass ratio of erythritol to sucrose is 1:2;

[0049] The preparation process of the cake improver is:

[0050] 1. Take fresh okra, remove the hard stalks at the upper end and the internal seeds, and beat the okra and water for 4 minutes according to the mass ratio of okra to water of 1:1.2 until the slurry is viscous and uniform, then filter and squeeze out the mucus through four layers of gauze to obtain okra slurry;

[0051] II. Add carrageenan to water in a mass ratio of 1:1.2, stir and evenly dissolve, then add the okra slurry obtained in step I, stir and mix evenly, and obtain the cake improver;

[0052] (2) Heat treatment

[0053] The low-gluten wheat flour is heat-treated in a steamer at a temperature of 150°C for 3 minutes, and then cooled at room temperature, and then dried, crushed, and sieved in sequence, and stored at 4°C for later use;

[0054] (3) Preparation of cake batter

[0055] (3-1) separating the egg white and the egg yolk, adding edible salt to the egg white, beating it once until fish-eye-shaped foam appears, then adding complex sugar, beating it twice until wet foaming state, and obtaining a first mixture;

[0056] (3-2) dissolving a cake improver in water to obtain a mixed solution for later use, then adding milk and corn oil to the egg yolk, stirring once until fully emulsified, and then adding to the low-gluten wheat flour obtained in step S2, wherein the stirring speed of the first stirring is 60 r / min and the stirring time is 2 min, then adding the mixed solution and stirring twice, wherein the stirring speed of the second stirring is 200 r / min and the stirring time is 18 min, and mixing evenly to obtain a second mixture;

[0057] (3-3) adding the first mixture into the second mixture in three portions, stirring three times, wherein the stirring speed of the three stirrings is 200 r / min and the stirring time is 6 min, to obtain a cake batter;

[0058] (4) pouring the cake batter obtained in step (3) into a cake mold, placing the mold in an oven and baking, wherein the upper and lower fire temperatures are both 190° C., and the baking time is 25 min. After baking, cooling and packaging are performed to obtain the high egg content cake.

[0059] Example 3

[0060] A method for preparing a cake with a high egg content comprises the following steps:

[0061] (1) Preparation of raw materials

[0062] The invention comprises the following raw materials in parts by weight: 120 parts of low-gluten wheat flour, 150 parts of eggs, 130 parts of complex sugar, 1 part of edible salt, 0.5 parts of cake improver, 25 parts of milk, 20 parts of corn oil, and 5 parts of water;

[0063] Wherein, the complex sugar comprises sucrose and erythritol, and the mass ratio of erythritol to sucrose is 1:1;

[0064] The preparation process of the cake improver is:

[0065] 1. Take fresh okra, remove the hard stalks at the upper end and the internal seeds, and beat the okra and water for 5 minutes until the slurry is viscous and uniform according to the mass ratio of okra to water of 1:1.5, then filter and squeeze out the mucus through four layers of gauze to obtain okra slurry;

[0066] II. According to the mass ratio of sodium alginate to water of 1:1.5, sodium alginate is added into water and stirred to be uniformly dissolved, and then the okra slurry obtained in step I is added, and the mixture is stirred and mixed to obtain the cake improver;

[0067] (2) Heat treatment

[0068] The low-gluten wheat flour is heat-treated in a steamer at a temperature of 170°C for 1 minute, and then cooled at room temperature, dried, crushed, sieved, and stored at 4°C for later use;

[0069] (3) Preparation of cake batter

[0070] (3-1) separating the egg white and the egg yolk, adding edible salt to the egg white, beating it once until fish-eye-shaped foam appears, then adding complex sugar, beating it twice until wet foaming state, and obtaining a first mixture;

[0071] (3-2) dissolving a cake improver in water to obtain a mixed solution for later use, then adding milk and corn oil to the egg yolk, stirring once until fully emulsified, and then adding to the low-gluten wheat flour obtained in step S2, wherein the stirring speed of the first stirring is 60 r / min and the stirring time is 3 min, then adding the mixed solution and stirring twice, wherein the stirring speed of the second stirring is 200 r / min and the stirring time is 20 min, and mixing evenly to obtain a second mixture;

[0072] (3-3) adding the first mixture into the second mixture in three portions, stirring three times, wherein the stirring speed of the three stirrings is 200 r / min and the stirring time is 8 min, to obtain a cake batter;

[0073] (4) pouring the cake batter obtained in step (3) into a cake mold, placing the mold in an oven and baking, wherein the upper and lower fire temperatures are both 200° C., and the baking time is 20 min. After baking, cooling and packaging are performed to obtain the high egg content cake.

[0074] Comparative Example 1

[0075] The difference from Example 1 is that: the raw material does not use complex sugar, but sucrose, and no cake improver is added; and the low-gluten wheat flour is not heat-treated in the preparation method. Other technical solutions are the same as those in Example 1.

[0076] The test data of the products of Example 1, Example 2, Example 3 and Comparative Example 1 are shown in Table 1.

[0077] Table 1

[0078]

[0079] The baking loss rate is the ratio of the cake mass to the cake batter mass. The specific volume test is carried out in accordance with the "Bread Hardness Test Standard" (AACC 10-05) to obtain the cake volume, and then the specific volume of the cake is calculated according to the following formula: specific volume = V / m, where V is the volume of the cake (mL); m is the mass of the cake (g). The volume index test is carried out in accordance with the "Bread Hardness Test Standard" (AACC10-91). The test of bread aging performance is to use a differential scanning calorimeter (DSC) to analyze the regeneration heat enthalpy of different bread samples after 7 days of storage.

[0080] The test results in Table 1 show that the baking loss rates of Example 1, Example 2, and Example 3 are lower than those of Comparative Example 1, indicating that the cake prepared by the present technical solution has less moisture loss. The specific volume and volume index of Example 1, Example 2, and Example 3 are higher than those of Comparative Example 1, indicating that the overall volume of the cake prepared by the present technical solution is increased. The hardness, adhesion, and chewiness of Example 1, Example 2, and Example 3 are lower than those of Comparative Example 1, indicating that the cake prepared by the present technical solution has better softness and taste. The elasticity and resilience of Example 1, Example 2, and Example 3 are higher than those of Comparative Example 1, and the higher the elasticity and resilience of the cake, the better its quality, indicating that the internal structure of the cake prepared by the present technical solution is soft and elastic. The regeneration heat enthalpy value of Example 1, Example 2, and Example 3 is lower than that of Comparative Example 1, indicating that the present technical solution can effectively delay the aging of bread.

[0081] Although the present invention has been specifically shown and described in conjunction with the preferred embodiments, it should be understood by those skilled in the art that various changes may be made to the present invention in form and details without departing from the spirit and scope of the present invention as defined by the appended claims, all of which are within the scope of protection of the present invention.

Claims

1. A method for preparing a cake with high egg content, characterized in that: The following steps are involved: S1. Preparation of raw materials: including the following raw materials in parts by weight: 100-120 parts of low-gluten wheat flour, 130-150 parts of eggs, 110-130 parts of complex sugar, 0.5-1 parts of edible salt, 0.1-0.5 parts of cake improver, 20-25 parts of milk, 10-20 parts of corn oil, and 1-5 parts of water; S2, heat-treating the low-gluten wheat flour, cooling it at room temperature, drying it, crushing it, sieving it in sequence, and storing it at 4°C for later use; S3, separating the egg white and the egg yolk, adding edible salt to the egg white, beating it once until foam appears, then adding complex sugar, beating it twice until it is in a wet foaming state, and obtaining a first mixture; S4, dissolving the cake improver in water to obtain a mixed solution for standby use, then adding milk and corn oil to the egg yolk, stirring once until fully emulsified, and then adding to the low-gluten wheat flour obtained in step S2, and then adding the mixed solution, stirring twice, mixing evenly, to obtain a second mixture; S5, adding the first mixture into the second mixture in 2-3 times, stirring three times to obtain a cake batter; S6, pouring the cake batter obtained in step S5 into a cake mold, placing the mold in an oven for baking, cooling and packaging after baking, and obtaining the high-egg content cake; Wherein, the complex sugar comprises sucrose and erythritol, and the mass ratio of erythritol to sucrose is 1:1-4; The preparation process of the cake improver is:

1. Take fresh okra, remove the hard stalks at the upper end and the internal grains, and beat the okra and water for 3-5 minutes according to the mass ratio of okra to water of 1:1-1.5 until the slurry is viscous and uniform, and then filter and squeeze out the mucus through four layers of gauze to obtain okra slurry; II. According to the mass ratio of hydrophilic colloid to water being 1:1-1.5, the hydrophilic colloid is added into water and stirred to be evenly dissolved, and then the okra slurry obtained in step I is added, and stirred to mix evenly to obtain the cake improver.

2. The method for preparing a cake with high egg content according to claim 1, characterized in that: The hydrophilic colloid is carrageenan or sodium alginate.

3. The method for preparing a cake with high egg content according to claim 1, characterized in that: The heat treatment is carried out in a steamer at a temperature of 130-170° C. for 1-4 minutes.

4. The method for preparing a cake with high egg content according to claim 1, characterized in that: The upper and lower fire temperatures of the baking are both 180-200° C., and the baking time is 20-30 minutes.

5. The method for preparing a cake with high egg content according to claim 1, characterized in that: The stirring speed of the primary stirring is 60 r / min, and the stirring time is 1-3 min.

6. The method for preparing a cake with high egg content according to claim 1, characterized in that: The stirring speed of the secondary stirring is 200 r / min, and the stirring time is 15-20 min.

7. The method for preparing a cake with high egg content according to claim 1, characterized in that: The three stirrings are performed at a stirring speed of 200 r / min and a stirring time of 5-8 min.

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