High-moisture low-GI black highland barley chiffon cake and making method thereof

Abstract

The invention relates to the technical field of chiffon cake processing, in particular to a high-moisture low-GI black highland barley chiffon cake and a making method thereof.The chiffon cake comprises, by weight, 50 parts of egg white, 18 parts of sugar substitute, 0.4 part of tartar powder, 6 parts of rice oil, 0.3 part of edible salt, 50 parts of water, 25 parts of yolk and 10.5 parts of black highland barley cake premixed flour. The sugar substitutes comprise 90-95 parts by weight of maltitol and 5-10 parts by weight of stevioside, and the black highland barley cake premixed flour comprises 80-85 parts by weight of black highland barley flour, 20-25 parts by weight of pre-gelatinized hydroxypropyl distarch phosphate, 0-5 parts by weight of modified pectin and 0-5 parts by weight of xanthan gum. The content of carbohydrates is reduced, the addition of sugar molecules is reduced, sugar and starch form a package, absorption is blocked, the taste and quality of the made chiffon cake are not changed, and meanwhile the low GI or low GL level can be achieved.

Description

Technical Field

[0001] The invention relates to the technical field of chiffon cake processing, in particular to a high-moisture and low-GI black barley chiffon cake and a preparation method thereof. Background Art

[0002] The main reason for frequent high blood sugar is mostly caused by unreasonable diet structure or irregular lifestyle. Intake of low GI foods can help control high blood sugar. Scientific research shows that black barley products have a low GI value and are typical low GI ingredients. The β-glucan they are rich in has a significant effect on regulating human blood sugar. The dietary fiber in black barley has a good effect of clearing the intestines and removing toxins from the body, and is a scavenger of the human digestive system. In addition, black barley also contains trace elements and minerals needed by the human body, such as calcium, phosphorus, iron, copper, zinc, selenium, thiamine (vitamin B1), riboflavin (vitamin B2), niacin, vitamin E, etc.

[0003] In the highland barley cake invented by Chinese invention patent CN105123846A, highland barley flour accounts for only 10% (in terms of flour amount), and the skeleton of the cake is still flour (70-80%). Similarly, Chinese invention patent CN114431269A publishes a recipe for a low-sugar highland barley cake, but still adds some flour to ensure the taste of the cake. In Chinese invention patent CN112889872A, highland barley is ground into powder after being fried, which overcomes the shortcomings of highland barley flour being loose and gluten-free, which is not conducive to cake making, and is similar to the "semi-gelatinization" process in the present invention. In Chinese invention patent CN110477071A, highland barley is ground into powder after being steamed, which reduces the consistency of the batter and improves the problem of the rough taste of the cake. Although the researchers made a whole-wheat highland barley cake and increased the dietary fiber content, they did not conduct further research on the glycemic index (GI value) of the cake. Chinese invention patent CN111374164A uses resistant starch as the basic raw material and uses sugar substitute to replace white sugar to prepare muffin cakes. The blood sugar peak value is much lower than the blood sugar peak value of glucose, and the blood sugar response curve fluctuates more gently, and the blood sugar after meal is relatively stable.

[0004] Cakes with traditional recipes and processes contain more carbohydrates, mainly from flour and sugar, such as white sugar, honey, starch syrup, etc., and it is almost impossible to achieve low GI or low GL. Common means of reducing the GI value of cakes on the market include: adding grains or dietary fiber powder, such as oat bran, flaxseed powder, dextrin, etc., to increase the dietary fiber content of the cake, but also cause the cake to taste rough. Non-starch matrix raw materials are used to replace flour to provide a skeleton for the cake, such as rice protein powder, pea protein powder, soy protein powder, konjac powder, etc., but this method has changed the taste of the cake itself. Using white kidney bean powder as a sugar-free ingredient and applying it to cakes is to use its highly active α-amylase inhibitor to block the body's absorption of sugar, but high-temperature baking severely limits the sugar-blocking effect of white kidney beans. In response to this problem, the inventor proposed a high-moisture, low-GI black barley chiffon cake and a method for making it. Summary of the invention

[0005] The object of the present invention is to provide a high-moisture and low-GI black barley chiffon cake and a preparation method thereof, by reducing the carbohydrate content, reducing the addition of sugar molecules, sugar and starch form a package, blocking absorption, the taste and quality of the prepared chiffon cake do not change while also achieving the advantages of low GI or low GL level, thereby solving the problems raised by the above technical background.

[0006] To achieve the above purpose, the present invention provides the following technical scheme: a high-moisture, low-GI black barley chiffon cake, which comprises the following raw materials in parts by weight: 50 parts of egg whites, 18 parts of sugar substitutes, 0.4 parts of tartar powder, 6 parts of rice oil, 0.3 parts of edible salt, 50 parts of water, 25 parts of egg yolks, and 10.5 parts of black barley cake premix powder.

[0007] Preferably, the sugar substitute comprises 90-95 parts of maltitol and 5-10 parts of steviol glycosides by weight.

[0008] Preferably, the black highland barley cake premix comprises, by weight, 80-85 parts of black highland barley flour, 20-25 parts of pregelatinized hydroxypropyl distarch phosphate, 0-5 parts of modified pectin, and 0-5 parts of xanthan gum.

[0009] The present invention also provides a method for making a high-moisture, low-GI black barley chiffon cake, which comprises the following steps:

[0010] Step 1: Refrigerate fresh egg whites to 3-7°C, add sugar and tartar powder, and beat at medium speed until the specific gravity is 0.19-0.21 to get the egg white part;

[0011] Step 2: Mix rice oil, edible salt and warm water evenly. After fully breaking the emulsion, add black barley cake premix powder and stir until there are no particles. Then add egg yolk and stir until it is uniform to obtain the batter.

[0012] Step 3: Mix the egg whites in step 1 and the batter in step 2 evenly, pour into a baking pan, scrape it flat, use a flat oven, upper heat 210℃, lower heat 170℃, and bake for 20-21 minutes.

[0013] Preferably, the temperature of the warm water in step 2 is between 35°C and 40°C.

[0014] Compared with the prior art, the present invention has the following beneficial effects:

[0015] 1. The black highland barley chiffon cake prepared by the present invention is entirely made of black highland barley flour, without wheat flour, and uses pregelatinized modified starch and food colloid to provide skeleton support for the chiffon cake. The cake has a rich flavor and a delicate taste, presents the blue-gray color that highland barley flour should have, has a beautiful color, and is highly favored by users.

[0016] 2. The present invention proposes a sugar substitute formula: 95% maltitol and 5% stevioside. The compound sugar substitute is added in a 1:1 ratio instead of white sugar to keep the sweetness of the cake unchanged. At the same time, both maltitol and stevioside have lower blood sugar raising ability.

[0017] 3. The present invention proposes a black highland barley cake premix formula: black highland barley flour 76%, pregelatinized hydroxypropyl distarch phosphate 19%, xanthan gum 5%. The formula simulates the traditional semi-gelatinized hot dough process and is simpler and more convenient to use. On the one hand, it makes the cake softer, moister and more elastic. On the other hand, it achieves the purpose of high moisture and low powder content. The added amount of powder in the formula is about 6%, which is much lower than that of ordinary chiffon cakes. The high moisture and low powder content formula can reduce starch intake and effectively alleviate the postprandial blood sugar increase caused by starch.

[0018] 4. The present invention proposes to use modified pectin to replace xanthan gum in premixed powder. The two have equivalent performances and can both bring thickening and stabilizing effects. In addition, modified pectin has a strong wrapping effect on starch and sugar substances, has a long residence time after entering the intestine, and is released slowly, which can effectively control blood sugar and avoid drastic fluctuations in blood sugar. Moreover, the addition of modified pectin has no obvious effect on the original process and taste of the cake. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The figure is a finished product schematic diagram of the black barley chiffon cake of the present invention;

[0020] Figure 2 The present invention is a process flow chart of black highland barley chiffon cake;

[0021] Figure 3 The graph is a blood sugar response curve of the black barley chiffon cake of the present invention. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] In the description of the embodiments of the present invention, it should be understood that the terms "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the embodiments of the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first" and "second" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the embodiments of the present invention, the meaning of "multiple" is two or more, unless otherwise clearly and specifically defined.

[0024] In the embodiments of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present invention can be understood according to specific circumstances.

[0025] See also Figure 1 An embodiment provided by the present invention is a high-moisture, low-GI black barley chiffon cake, which comprises the following raw materials in parts by weight: 50 parts of egg whites, 18 parts of sugar substitute, 0.4 parts of tartar powder, 6 parts of rice oil, 0.3 parts of edible salt, 50 parts of water, 25 parts of egg yolks, and 10.5 parts of black barley cake premix, wherein the sugar substitute comprises 90-95 parts of maltitol and 5-10 parts of steviol glycosides in parts by weight, and the black barley cake premix comprises 80-85 parts of black barley flour, 20-25 parts of pregelatinized hydroxypropyl distarch phosphate, 0-5 parts of modified pectin, and 0-5 parts of xanthan gum in parts by weight.

[0026] Please refer again Figure 1By adopting the above technical solution, by reducing the carbohydrate content and the addition of sugar molecules, sugar and starch form a wrapping to block absorption, the taste and quality of the chiffon cake will not change while achieving a low GI or low GL level.

[0027] The following is a method for preparing black highland barley chiffon cake in conjunction with a specific embodiment. The following preparations need to be done before implementation:

[0028] (1) Preparation of sugar substitute:

[0029] Mix 950g of maltitol and 50g of stevioside evenly, then sieve and set aside.

[0030] (2) Preparation of black barley cake premix:

[0031] Black barley cake premix ①: 760g black barley flour, 190g pregelatinized hydroxypropyl distarch phosphate, 50g xanthan gum. Mix well and sieve for later use.

[0032] Black barley cake premix ②: 760g black barley flour, 190g pregelatinized hydroxypropyl distarch phosphate, 50g modified pectin, mix well, sieve and set aside.

[0033] Embodiment 1:

[0034] See also Figure 2 , an embodiment provided by the present invention: a method for preparing a high-moisture, low-GI black barley chiffon cake, specifically using a direct method to prepare the chiffon cake:

[0035] (1) Prepare the ingredients: 500g egg white, 180g white sugar, 4g tartar powder, 60g rice oil, 3g salt, 100g water, 250g egg yolk, 200g black barley flour.

[0036] (2) The preparation method comprises the following steps:

[0037] Step 1: Refrigerate the egg whites to 3-7℃, add sugar and tartar powder and beat until the specific gravity is 0.2;

[0038] Step 2: Mix rice oil, edible salt and 100g water evenly, add 200g black barley flour, stir until there are no particles, add egg yolk, stir until uniform, and obtain batter;

[0039] Step 3: Mix the egg whites and batter evenly, pour into the baking pan, scrape it flat, bake on a flat oven, upper heat 210℃, lower heat 170℃, and bake for 20 minutes.

[0040] The black highland barley chiffon cake obtained in this embodiment has a solid texture and a chewy texture, but has a poor palate, a rough texture, and ages quickly.

[0041] Embodiment 2:

[0042] An embodiment provided by the present invention: a method for preparing a high-moisture, low-GI black barley chiffon cake, specifically using a semi-gelatinization method to prepare the chiffon cake:

[0043] (1) Prepare the ingredients: 500g egg white, 180g white sugar, 4g tartar powder, 60g rice oil, 3g salt, 500g water, 250g egg yolk, 80g black barley flour

[0044] (2) A production method, comprising the following steps:

[0045] Step 1: Refrigerate the egg whites to 3-7℃, add sugar and tartar powder and beat until the specific gravity is 0.2;

[0046] Step 2: Mix rice oil, edible salt and 500g water evenly, add 80g black barley flour, stir until there are no particles, heat in water, stir until the center temperature of the batter reaches 60°C, cool the batter to below 40°C, add egg yolk, stir until uniform, and obtain batter;

[0047] Step 3: Mix the egg whites and batter evenly, pour into the baking pan, scrape it flat, bake on a flat oven, upper heat 210℃, lower heat 170℃, and bake for 20 minutes.

[0048] The black highland barley chiffon cake obtained in this embodiment has excellent melting property, soft and moist mouthfeel, but lacks toughness and elasticity.

[0049] Embodiment 3:

[0050] An embodiment provided by the present invention: a method for preparing a high-moisture, low-GI black barley chiffon cake, specifically using a premixed powder method to prepare the chiffon cake:

[0051] (1) Prepare the ingredients: 500g egg white, 180g white sugar, 4g tartar powder, 60g rice oil, 3g salt, 500g water, 250g egg yolk, 105g black barley cake premix.

[0052] (2) A preparation method comprising the following steps:

[0053] Step 1: Refrigerate the egg whites to 3-7℃, add sugar and tartar powder and beat until the specific gravity is 0.2;

[0054] Step 2: Mix rice oil, edible salt and 500g water evenly, add 105g black barley cake premix powder①, stir until there are no particles, add egg yolk, stir until uniform, and obtain batter.

[0055] Step 3: Mix the egg whites and batter evenly, pour into the baking pan, scrape it flat, bake on a flat oven, upper heat 210℃, lower heat 170℃, and bake for 20 minutes.

[0056] The black barley chiffon cake obtained in this embodiment has excellent melting properties, a soft and moist mouthfeel, and good toughness and elasticity.

[0057] Comparative Example 1:

[0058] The preparation method of Comparative Example 1 is the same as that of Example 3, except that the sugar substitute is used in Comparative Example 1 in a ratio of 1:1 to replace the white sugar.

[0059] Comparative Example 2:

[0060] Comparative Example 2 is prepared in the same manner as Example 3, except that Comparative Example 2 uses black highland barley cake premix ② to replace black highland barley cake premix ①.

[0061] Comparative Example 3:

[0062] The preparation method of Comparative Example 3 is the same as that of Example 3, except that sugar substitute is used to replace white sugar in Comparative Example 3, and black highland barley cake premix powder ② replaces black highland barley cake premix powder ①.

[0063] Table 1. Black barley chiffon cake recipe

[0064] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Protein / g 500 500 500 500 500 500 White sugar / g 180 180 180 - 180 - Sugar substitute / g - - - 180 180 Cream of tartar / g 4 4 4 4 4 4 Rice oil / g 60 60 60 60 60 60 Edible salt / g 3 3 3 3 3 3 Water / g 100 500 500 500 500 500 Egg yolk / g 250 250 250 250 250 250 Black barley powder / g 200 80 - - - - Black barley cake premix ① / g - - 105 105 - - Black barley cake premix ② / g - - - - 105 105

[0065] What needs to be explained in Table 1 is: Sugar substitute: maltitol 95%, stevioside 5%, the sweetness ratio of sugar substitute to white sugar is 1:1; Black barley cake premix ①: black barley flour 76%, pregelatinized hydroxypropyl distarch phosphate 19%, xanthan gum 5%; Black barley cake premix ②: black barley flour 76%, pregelatinized hydroxypropyl distarch phosphate 19%, modified pectin 5%.

[0066] Table 2. Quality comparison of black barley chiffon cake

[0067] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 GI value 69 61 59 54 47 45 GL value 18 10 10 9 8 7 Hardness / gf 425.32 286.40 321.08 304.58 290.31 311.50 elasticity 0.91 0.78 0.89 0.87 0.93 0.91 Moisture content / % 38.1 51.4 50.6 50.9 50.0 51.2

[0068] The quality comparison of black barley chiffon cake in Table 2 was evaluated by the following method:

[0069] (1) Blood glucose test method

[0070] With reference to WS / T 652-2019, 12 qualified volunteers were recruited, and the GS1 silicon-based non-invasive dynamic blood glucose meter was used to continuously monitor blood glucose levels and draw blood glucose response curves. The reference food was 50g of anhydrous glucose, and the food to be tested was 155g of black barley chiffon cake.

[0071] The GI value refers to the ratio of the blood glucose elevation effect of a certain food to that of a standard food (glucose), representing the blood glucose response caused by consuming a certain amount of that food by the human body. It generally reflects the ability of a food to raise the blood glucose level in the human body. When GI ≤ 55, the food can be considered a low-GI food; when 55 < GI ≤ 70, the food is a medium-GI food; when GI > 70, the food is a high-GI food. The GL value represents the glycemic load value. When GL < 10, it is a low-GL food. If 10 ≤ GL ≤ 20, it is a medium-GL food. If GL > 20, it is a high-GL food.

[0072] The subjects need to start eating at the right time, finish eating the cake and 250 ml of water within 5 - 10 minutes. The average blood glucose values 5 minutes and 10 minutes before starting the meal are used as the fasting blood glucose, and the blood glucose values at 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, and 120 minutes after the meal are used for calculating the GI value / GL value.

[0073] (2)Full texture test method

[0074] The black hulless barley cake is refrigerated and stored for 3 days, and a TA.XTC-18 texture analyzer with a TA / 36 cylindrical probe is used for the secondary compression test. Test parameters: mode, two downward presses; deformation amount, 50%; speed before testing, 1.00 mm / s; testing speed, 1.00 mm / s; speed after testing, 5.00 mm / s; trigger force, 5.000 gf, and each sample is tested 5 times.

[0075] (3)Moisture determination

[0076] Refer to the first method of GB 5009.3-2016 to test the moisture content of the black hulless barley chiffon cake.

[0077] From the above technical effects, it can be seen that the black hulless barley chiffon cake made by the semi-gelatinization method and the pre-mixed powder method can reduce the use of flour and at the same time reduce blood glucose fluctuations, but still cannot reach the low-GI and low-GL levels. In addition, the black hulless barley chiffon cake made by the pre-mixed powder method has good elasticity, is not easy to age, and has better quality. The present invention proposes to replace granulated sugar with a sugar substitute at a ratio of 1:1 to make the black hulless barley chiffon cake, which has the same sweetness, good quality, and reaches the low-GI and low-GL levels. The sugar substitute is composed of 95% maltitol and 5% stevioside. Modified pectin can significantly reduce the blood glucose level, and even when granulated sugar is added, it can still maintain the low-GI and low-GL levels.

[0078] Please refer to Figure 3 , Figure 3 which is the blood glucose response curve graph of the black hulless barley chiffon cake of the present invention. It can be seen from the graph that Comparative Example 3 can effectively control blood glucose and avoid severe blood glucose fluctuations.

[0079] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

Claims

1. A high-moisture, low-GI black barley chiffon cake, characterized in that: The invention comprises the following raw materials in parts by weight: 50 parts of egg whites, 18 parts of sugar substitutes, 0.4 parts of tartar powder, 6 parts of rice oil, 0.3 parts of edible salt, 50 parts of water, 25 parts of egg yolks and 10.5 parts of black highland barley cake premix powder.

2. The high-moisture, low-GI black barley chiffon cake according to claim 1, characterized in that: The sugar substitute comprises 90-95 parts of maltitol and 5-10 parts of steviol glycosides in parts by weight.

3. The high-moisture, low-GI black barley chiffon cake according to claim 1, characterized in that: The black highland barley cake premix comprises, by weight, 80-85 parts of black highland barley flour, 20-25 parts of pregelatinized hydroxypropyl distarch phosphate, 0-5 parts of modified pectin and 0-5 parts of xanthan gum.

4. A method for making a high-moisture, low-GI black barley chiffon cake according to any one of claims 1 to 3, characterized in that: The steps include: Step 1: Refrigerate fresh egg whites to 3-7°C, add sugar and tartar powder, and beat at medium speed until the specific gravity is 0.19-0.21 to get the egg white part; Step 2: Mix rice oil, edible salt and warm water evenly. After fully breaking the emulsion, add black barley cake premix powder and stir until there are no particles. Then add egg yolk and stir until it is uniform to obtain the batter. Step 3: Mix the egg whites in step 1 and the batter in step 2 evenly, pour into a baking pan, scrape it flat, use a flat oven, upper heat 210℃, lower heat 170℃, and bake for 20-21 minutes.

5. The method for making a high-moisture, low-GI black barley chiffon cake according to claim 4, characterized in that: The temperature of the warm water in step 2 is between 35°C and 40°C.

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