Composition for inhibiting moisture migration of sandwich cake, stuffing, sandwich cake, preparation method and application

Abstract

The invention provides a composition for inhibiting moisture migration of a sandwich cake, stuffing, the sandwich cake, a preparation method and application, and belongs to the technical field of food processing. The invention provides a composition for inhibiting moisture migration of a sandwich cake. The composition comprises alpha-amylase and compound colloid. When the composition disclosed by the invention is added into the neutral stuffing of the sandwich cake, not only can the moisture migration in the application process be improved, but also the smooth and fine taste can be ensured. In addition to the neutral stuffing, the composition disclosed by the invention can also be added into acidic stuffing or dairy product jam of the sandwich cake, so that the variety of the stuffing in the sandwich cake is expanded, the layering sense of the stuffing is increased, the taste of the stuffing is improved, and the pursuit of consumers on sandwich cakes with different tastes is met.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a composition for inhibiting moisture migration of a sandwich cake, a filling, a sandwich cake, and a preparation method and application thereof. Background Art

[0002] Cake is a common food in people's lives. With the improvement of life quality, consumers have higher demands on the taste of cakes, requiring them to have both rich and delicate taste.

[0003] A layer cake is a cake that contains fillings. By adding fillings to layer cakes, consumers' demands for a multi-layered taste can be met. However, the moisture content of filling products is relatively high, generally around 10% to 20%, while the moisture content of cakes is usually relatively low, generally within 2% to 5%. Since the moisture content of the filling is greater than that of the cake, it is easy for the moisture in the filling to migrate into the cake, causing the dry cake to become soft and lose its chewy feel due to water absorption. At the same time, the filling loses moisture, becomes less delicate, and has a rough taste. Therefore, moisture migration will affect the taste of layer cakes, and thus affect the consumer experience and the shelf life of the product.

[0004] Existing layer cakes mainly use colloids to form gels under the action of sugar and acid to inhibit moisture migration, such as lemon jam, orange jam and grapefruit jam. However, for some products with neutral fillings, such as taro fillings, pumpkin fillings or chestnut fillings, the addition of acid will destroy their original flavor, so the above method of inhibiting moisture migration cannot be applied to layer cakes with neutral fillings. How to inhibit moisture migration in layer cakes with neutral fillings is a technical problem that still needs to be solved. Summary of the invention

[0005] The purpose of the present invention is to provide a composition, a filling, a layer cake, a preparation method and an application thereof for inhibiting moisture migration of a layer cake. The composition of the present invention is added to a neutral filling of a layer cake to effectively inhibit moisture migration.

[0006] The invention provides a composition for inhibiting moisture migration of sandwich cakes, comprising alpha-amylase and a compound colloid; the mass ratio of the alpha-amylase to the compound colloid is (1-2):(1-5); the compound colloid comprises microcrystalline cellulose colloid, sodium carboxymethyl cellulose and pectin.

[0007] Preferably, the mass ratio of the microcrystalline cellulose colloid, sodium carboxymethyl cellulose and pectin is (7-8): (1-2): (1-2).

[0008] The present invention also provides a filling comprising jam, the composition described in the above scheme and water.

[0009] Preferably, the jam comprises the following raw materials in parts by mass: 20-60 parts of mashed potatoes or vegetable mash, 2-5 parts of milk powder, 5-10 parts of modified starch, 10-20 parts of white granulated sugar, 0-2 parts of edible flavors, 2-10 parts of butter, 2-10 parts of light cream and 0-1 part of colorant; the mashed potatoes include taro mash or sweet potato mash; the vegetable mash includes pumpkin mash.

[0010] Preferably, based on 20 to 60 parts by mass of mashed potatoes or vegetable puree, the mass portion of α-amylase in the filling is 1 to 2 parts; the mass portion of the composite colloid in the filling is 1 to 5 parts; based on 20 to 60 parts by mass of mashed potatoes or vegetable puree, the mass portion of water is 1 to 20 parts.

[0011] The present invention also provides a method for preparing the filling of the above scheme, comprising the following steps: mixing the raw materials of the jam, the composition and water, and heating to obtain the filling.

[0012] Preferably, the heating temperature is 40-60° C.; and the heating time is 10-30 min.

[0013] The present invention also provides application of the composition, the filling or the preparation method in the above scheme in preparing a layer cake.

[0014] The present invention also provides application of the composition, the filling or the preparation method in the above scheme in inhibiting moisture migration of sandwich cakes.

[0015] The present invention also provides a layer cake, comprising the filling described in the above scheme or the filling prepared by the preparation method.

[0016] The present invention provides a composition for inhibiting moisture migration of a layered cake, comprising α-amylase and a compound colloid; the mass ratio of the α-amylase to the compound colloid is (1-2): (1-5). The composition of the present invention is added to a neutral filling of a layered cake, which can not only improve moisture migration during application, but also ensure a smooth and delicate taste. In addition to neutral fillings, the composition of the present invention can also be added to acidic fillings or dairy jams of layered cakes, expanding the types of fillings in layered cakes, increasing the layering of the fillings, improving the taste of the fillings, and satisfying consumers' pursuit of layered cakes with different flavors. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0018] Figure 1 The present invention is a flow chart of the preparation of taro paste-filled sandwich cake according to Example 1. DETAILED DESCRIPTION

[0019] The invention provides a composition for inhibiting moisture migration of sandwich cakes, comprising alpha-amylase and a compound colloid; the mass ratio of the alpha-amylase to the compound colloid is (1-2):(1-5); the compound colloid comprises microcrystalline cellulose colloid, sodium carboxymethyl cellulose and pectin.

[0020] In the present invention, the α-amylase is used as a functional factor and is combined with the compound colloid to reduce water migration and improve the jam structure.

[0021] In the present invention, the mass ratio of the microcrystalline cellulose colloid, sodium carboxymethyl cellulose and pectin is (7-8): (1-2): (1-2).

[0022] The present invention also provides a filling comprising jam, the composition described in the above scheme and water.

[0023] In the present invention, the filling is a cake filling.

[0024] In the present invention, the jam includes jam with neutral pH (neutral jam), jam with acidic pH (acidic jam) or dairy jam.

[0025] In the present invention, the neutral jam includes taro puree jam, sweet potato puree jam or pumpkin puree jam.

[0026] In the present invention, the jam preferably comprises the following raw materials in parts by weight: 20 to 60 parts of mashed potatoes or vegetables, 2 to 5 parts of milk powder, 5 to 10 parts of modified starch, 10 to 20 parts of white sugar, 0 to 2 parts of edible flavors, 2 to 10 parts of butter, 2 to 10 parts of light cream and 0 to 1 part of colorant.

[0027] In the specific implementation of the present invention, the potato puree includes taro puree or sweet potato puree; the vegetable puree includes pumpkin puree.

[0028] In the specific implementation process of the present invention, based on 20 to 60 parts by mass of mashed potatoes or vegetable puree, the mass part of α-amylase in the filling is 1 to 2 parts; the mass part of the composite colloid in the filling is 1 to 5 parts; based on 20 to 60 parts by mass of mashed potatoes or vegetable puree, the mass part of water is 1 to 20 parts.

[0029] The present invention also provides a method for preparing the filling of the above scheme, comprising the following steps: mixing the raw materials of the jam, the composition and water, and heating to obtain the filling.

[0030] In the present invention, the mixing is preferably stirring mixing; the heating temperature is preferably 40-60°C; the heating time is preferably 10-30 min; in the specific implementation of the present invention, the heating temperature is 40, 50 or 60°C; the heating time is 10, 20 or 30 min.

[0031] In the specific implementation process of the present invention, when the raw materials of the jam include colorants and edible flavors, except for the colorants and edible flavors, the other raw materials are first subjected to the above-mentioned mixing and heating operations. After heating, the edible flavors and colorants are mixed with the heated materials and heated again; the reheating temperature is preferably 85°C; the reheating time is preferably 10 minutes; the reason for heating twice is to ensure that the colorants and flavors retain the best flavor, and the role of the flavors and colorants is to improve the flavor and color of the food.

[0032] After the heating, the present invention preferably also includes sterilizing the heated material; the sterilization is preferably high-temperature sterilization; the sterilization temperature is preferably 85°C; the sterilization time is preferably 10 to 30 minutes. In the specific implementation of the present invention, the sterilization time is 10, 20 or 30 minutes; the sterilization time of the present invention is short, which can shorten the processing time.

[0033] After the sterilization, the present invention preferably further comprises cooling and freezing the sterilized material in sequence; the temperature after cooling is preferably 20-30°C, more preferably 25-26°C (normal temperature); the freezing temperature is preferably -18°C; the freezing time is preferably 60-120 minutes. After the freezing, the present invention preferably further comprises packaging the frozen material for storage.

[0034] The preparation method of the invention is simple to operate, has high industrial production capacity, low energy consumption and high product yield. In the specific implementation process of the invention, the yield of taro paste filling is above 95%.

[0035] The present invention also provides application of the composition, the filling or the preparation method in the above scheme in preparing a layer cake.

[0036] The present invention also provides application of the composition, the filling or the preparation method in the above scheme in inhibiting moisture migration of sandwich cakes.

[0037] The composition of the invention can change the starch structure of jam and the state of free water in the jam, solve the problem of water migration, prolong the shelf life of jam and the shelf life of sandwich cake, and form a stable product.

[0038] The present invention also provides a layer cake, comprising the filling described in the above scheme or the filling prepared by the preparation method.

[0039] The present invention also provides a method for preparing the layer cake described in the above scheme, comprising the following steps:

[0040] The filling described in the above scheme or the filling prepared by the preparation method is used as a filling to prepare a layer cake.

[0041] The preparation flow chart of the layer cake of the present invention is shown in Figure 1 .

[0042] In order to further illustrate the present invention, a composition and method for inhibiting moisture migration of a sandwich cake provided by the present invention are described in detail below in conjunction with the accompanying drawings and examples, but they should not be construed as limiting the scope of protection of the present invention.

[0043] Terminology explanation:

[0044] Moisture migration: Moisture migrates to drier areas, forming a concentration gradient, and the moisture will move along the gradient toward the drier areas.

[0045] Functional factors: active polysaccharides, active polypeptides and proteins, functional lipids, functional minerals and trace elements, functional vitamins, free radical scavengers, active bacteria, and other functional factors.

[0046] Example 1

[0047] A method for resisting moisture migration of taro paste filling used in sandwich cakes, the flow chart is shown in Figure 1 .

[0048] Filling formula: calculated by mass percentage, taro paste: 20%, milk powder 2%, modified starch 5%, white sugar 10%, α-amylase 1%, compound colloid 1% (microcrystalline cellulose, sodium carboxymethyl cellulose and pectin, mass ratio of 8:1:1), butter 2%, cream 2%, edible flavor 1%, colorant 1% and the balance water.

[0049] The steps are as follows: taro paste, milk powder, modified starch, white sugar, butter, cream and water are mixed, and high-speed emulsification is performed for 10 to 20 minutes to obtain jam; α-amylase and compound colloid are added to the jam, heated to 40°C, reacted for 20 minutes, and the above ingredients are stirred evenly; sterilized at 85°C for 10 minutes; after cooling to room temperature, quick-freeze is performed at -18°C; packaging is performed for storage; spreading, curling, and freezing.

[0050] Example 2

[0051] The heating temperature was 50° C., the reaction time was 20 min, and the rest was the same as in Example 1.

[0052] Example 3

[0053] The heating temperature was 60° C., the reaction time was 20 min, and the rest was the same as in Example 1.

[0054] Example 4

[0055] The heating temperature was 50° C., the reaction time was 10 min, and the rest was the same as in Example 1.

[0056] Example 5

[0057] The heating temperature was 50° C., the reaction time was 30 min, and the rest was the same as in Example 1.

[0058] Comparative Example 1

[0059] The α-amylase and compound colloid are omitted in the filling.

[0060] The preparation steps are the same as in Example 1.

[0061] Comparative Example 2

[0062] The heating temperature was 70° C., the reaction time was 20 min, and the rest was the same as in Example 1.

[0063] Test Example 1

[0064] The sensory evaluation results of the taro paste filling with added functional factors and compound colloid in Example 1 and the taro paste filling without added functional factors and compound colloid in Comparative Example 1 are shown in Table 1. As can be seen from Table 1, the taro paste filling prepared in Example 1 of the present invention has a fine texture, is smooth and has no water seepage (for cake base), while the taro paste filling prepared in Comparative Example 1 has a rough texture and has water seepage (for cake base).

[0065] Table 1 Sensory evaluation results of taro paste fillings of Example 1 and Comparative Example 1

[0066]

[0067] Comparative Example 3

[0068] Omit alpha-amylase for filling.

[0069] The preparation steps are the same as in Example 1.

[0070] The sensory evaluation results of the taro paste fillings of Example 1 and Comparative Example 3 are shown in Table 2. It can be seen from Table 2 that the taro paste filling prepared in Example 1 of the present invention has a fine texture, is smooth, and has no water seepage (for the cake base), while the taro paste filling prepared in Comparative Example 3 has a rough texture and has water seepage (for the cake base).

[0071] Table 2 Sensory evaluation results of taro paste fillings of Example 1 and Comparative Example 3

[0072]

[0073] Comparative Example 4

[0074] The compound colloid is omitted in the filling.

[0075] The preparation steps are the same as in Example 1.

[0076] The sensory evaluation results of the taro paste fillings of Example 1 and Comparative Example 4 are shown in Table 3. As can be seen from Table 3, the taro paste filling prepared in Example 1 of the present invention has a thick and delicate taste, is smooth and has no water seepage (for the cake base), while the taro paste filling prepared in Comparative Example 4 has a thin taste and has water seepage (for the cake base).

[0077] Table 3 Sensory evaluation results of taro paste fillings of Example 1 and Comparative Example 4

[0078]

[0079] Example 6

[0080] The taro puree was replaced with sweet potato puree, and the rest was the same as in Example 1.

[0081] The preparation steps are the same as in Example 1.

[0082] The sensory evaluation results of the sweet potato fillings of Example 6 and Comparative Example 3 are shown in Table 4. As can be seen from Table 4, the sweet potato filling prepared in Example 6 of the present invention has a fine texture, is smooth and has no water seepage (for the cake base), while the sweet potato filling prepared in Comparative Example 3 has a rough taste and has water seepage (for the cake base).

[0083] Table 4 Sensory evaluation results of sweet potato fillings of Example 6 and Comparative Example 3

[0084]

[0085]

[0086] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A composition for inhibiting moisture migration of a sandwich cake, characterized in that: The invention comprises alpha-amylase and a compound colloid; the mass ratio of the alpha-amylase and the compound colloid is (1-2):(1-5); the compound colloid comprises microcrystalline cellulose colloid, sodium carboxymethyl cellulose and pectin.

2. The composition according to claim 1, characterized in that The mass ratio of the microcrystalline cellulose colloid, sodium carboxymethyl cellulose and pectin is (7-8): (1-2): (1-2).

3. A filling, characterized in that: The invention comprises jam, the composition according to claim 1 or 2 and water.

4. The filling according to claim 3, characterized in that The jam comprises the following raw materials in parts by weight: 20-60 parts of mashed potatoes or vegetable mash, 2-5 parts of milk powder, 5-10 parts of modified starch, 10-20 parts of white granulated sugar, 0-2 parts of edible flavors, 2-10 parts of butter, 2-10 parts of light cream and 0-1 part of colorant; the mashed potatoes comprise taro mash or sweet potato mash; the vegetable mash comprises pumpkin mash.

5. The filling according to claim 4, characterized in that Based on 20 to 60 parts by mass of mashed potatoes or vegetable puree, the mass portion of alpha-amylase in the filling is 1 to 2 parts; the mass portion of the composite colloid in the filling is 1 to 5 parts; based on 20 to 60 parts by mass of mashed potatoes or vegetable puree, the mass portion of water is 1 to 20 parts.

6. The method for preparing the filling according to any one of claims 3 to 5, characterized in that: The following steps are involved: The raw materials, composition and water of the jam are mixed and heated to obtain the filling.

7. The preparation method according to claim 6, characterized in that: The heating temperature is 40-60° C.; the heating time is 10-30 min.

8. Use of the composition according to claim 1 or 2, the filling according to any one of claims 3 to 5, or the filling prepared by the preparation method according to claim 6 or 7 in preparing a layer cake.

9. Use of the composition according to claim 1 or 2, the filling according to any one of claims 3 to 5, or the filling prepared by the preparation method according to claim 6 or 7 in inhibiting moisture migration in sandwich cakes.

10. A layer cake, characterized in that: The invention comprises the filling according to any one of claims 3 to 5 or the filling prepared by the preparation method according to claim 6 or 7.

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