Chiffon cake with high baking bulkiness, formula and preparation method

Abstract

The invention discloses a chiffon cake with high baking bulkiness, a formula and a preparation method. The chiffon cake at least comprises the following raw materials: corn oil, water, celebration powder, egg yolk liquid, egg white liquid, berry sugar, trehalose and tartar powder. The method has the advantages that the stability is improved, the formula error rate is lower than 2%, and the finished product height consistency reaches 98%; the production efficiency is improved; the single-batch production time is shortened by 20% and the energy consumption is reduced by 15% through the standardized process; multi-taste compatibility is achieved, and rapid switching of more than six tastes can be supported.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a chiffon cake with high baking fluffiness, a formula and a preparation method. Background Art

[0002] As a basic product of the modern baking system, chiffon cake has been successfully applied to daily consumption, festival celebrations, customized desserts and other scenarios with its unique fluffy texture and delicate taste. However, under the background of rapid expansion of industrial production, the traditional chiffon cake preparation technology has gradually exposed the following technical problems:

[0003] First, the formula is not stable enough:

[0004] Traditional formula construction mainly relies on the operator's experience accumulation, lacks a scientific quantitative model, and is easily affected by differences in raw material batches, resulting in fluctuations in the quality of the finished product. For example, taking the egg white protein content as an example, the concentration of ovalbumin in eggs from different breeding batches can fluctuate up to 12-18 mg / ml, which directly leads to a ±23% deviation in the stability of the protein cream. Existing adjustment methods mostly use trial and error. For example, when the fluidity of the batter is found to be abnormal, the amount of liquid is temporarily increased or decreased by 5-10 ml. This hysteresis compensation mechanism makes the product qualification rate unstable. In addition, commercially available raw material substitutes, such as the use of plant protein powder instead of eggs, will trigger a colloidal network reorganization effect, and the existing formula system is completely unable to predict this nonlinear change.

[0005] Second, the operation is complex and manual dependence restricts standardization:

[0006] The preparation of chiffon cake involves multiple steps, among which the whipping of meringue and mixing of batter have the most stringent requirements on operational precision and lack of standardized control. The actual compliance rate of manual operation is less than 70%. Even with the use of a planetary mixer, it is difficult to reproduce the ideal shear rate. Currently, the average operational error rate of bakers is still 12%.

[0007] Third, flavor expansion is limited, and additives conflict with structural stability:

[0008] The market demand for diversified flavors continues to increase, but existing preparation technology is difficult to achieve diversified flavors through simple adjustments. Taking cocoa-flavored chiffon as an example, adding 5% cocoa powder will reduce the pH value of the batter by 0.8 units, resulting in a shift in the isoelectric point of the protein. An additional 0.3% sodium bicarbonate must be added to compensate, and the acid-base adjustment will destroy the hydrogen bond between trehalose and protein, causing the water retention of the cake to decrease by 18%. For another example, the red pigment required for red velvet cake will undergo molecular isomerization at high temperatures, which will not only cause color difference, but also undergo Maillard side reactions with reducing sugars to produce bitter substances.

[0009] Fourth, low production efficiency, double constraints of energy consumption and raw material loss:

[0010] Traditional tunnel oven baking takes 35 - 45 minutes, with the oven temperature at 165 - 170 °C. The energy consumption per hour of a single production line is as high as 280 kWh, but it can only produce 120 standard embryos, with low raw material utilization rate and unable to meet the needs of industrial production. Summary of the Invention

[0011] To solve the above technical problems, the present invention provides a chiffon cake with high baking fluffiness, its formula and preparation method.

[0012] To have a basic understanding of some aspects of the disclosed embodiments, a simple summary is given below. This summary part is not a general review, nor is it to identify key / important constituent elements or delineate the protection scope of these embodiments. Its sole purpose is to present some concepts in a simple form as a prelude to the detailed description later.

[0013] The present invention adopts the following technical solutions:

[0014] In a first aspect, a formula for a chiffon cake with high baking fluffiness according to the present invention includes at least the following raw materials:

[0015] Corn oil, water, celebration flour, egg yolk liquid, egg white liquid, caster sugar, trehalose, and cream of tartar. Among them, the formula for a chiffon cake with high baking fluffiness includes the following raw materials:

[0016] Corn oil 33.5 g;

[0017] Water 67 g;

[0018] Celebration flour 85 g;

[0019] Egg yolk liquid 56 g;

[0020] Egg white liquid 112.5 g;

[0021] Caster sugar 54.95 g;

[0022] Trehalose 23.55 g;

[0023] Cream of tartar 1 g.

[0024] Among them, the formula for a chiffon cake with high baking fluffiness includes the following raw materials:

[0025] Corn oil 33.5 g;

[0026] Water 67 g;

[0027] Celebration flour 85 g;

[0028] Egg yolk liquid 56 g;

[0029] 112.5 g of egg white liquid;

[0030] 54.95 g of caster sugar;

[0031] 23.55 g of trehalose;

[0032] 1 g of cream of tartar;

[0033] 2 g of cactus powder;

[0034] 0.25 g of red velvet.

[0035] Among them, a chiffon cake formula with high baking fluffiness includes the following raw materials:

[0036] 33.5 g of corn oil;

[0037] 67 g of water;

[0038] 75 g of celebration powder;

[0039] 56 g of egg yolk liquid;

[0040] 112.5 g of egg white liquid;

[0041] 70.5 g of caster sugar;

[0042] 8 g of trehalose;

[0043] 1 g of cream of tartar;

[0044] 11 g of cocoa powder;

[0045] 0.25 g of baking soda;

[0046] 10 g of chocolate.

[0047] Among them, a chiffon cake formula with high baking fluffiness includes the following raw materials: 23.5 g of corn oil;

[0048] 67 g of water;

[0049] 85 g of celebration powder;

[0050] 56 g of egg yolk liquid;

[0051] 112.5 g of egg white liquid;

[0052] 70.5 g of caster sugar;

[0053] 8 g of trehalose;

[0054] 1 g of cream of tartar;

[0055] 12.5 g of red velvet;

[0056] 2.5 g of cocoa powder.

[0057] In a second aspect, the present invention provides a method for preparing a chiffon cake with high baking fluffiness, using the raw materials in the chiffon cake recipe, and comprising at least the following steps:

[0058] S100: preparing egg yolk paste;

[0059] S200: preparing meringue;

[0060] S300: batter mixing;

[0061] S400: Baking.

[0062] Wherein, the step S100 includes:

[0063] S101: Mix water and corn oil and heat to 60°C, and stir until completely emulsified;

[0064] S102: Add the sifted celebration powder and continue stirring to bring the celebration powder into the emulsified liquid obtained in S101 until the batter is whipped for the first time;

[0065] S103: Add egg yolk liquid and continue stirring until the batter is beaten for the second time to obtain egg yolk paste.

[0066] Wherein, the step S200 includes:

[0067] S201: Beating the egg white liquid;

[0068] S202: Add fine sugar, trehalose and cream of tartar for the first time and continue beating;

[0069] S203: Add fine sugar, trehalose and tartar powder for the second time and continue beating to obtain meringue.

[0070] Wherein, in the step S300: the meringue is mixed into the egg yolk paste in multiple times.

[0071] In a third aspect, the present invention provides a chiffon cake prepared by the method for preparing a chiffon cake with high baking fluffiness.

[0072] The beneficial effects brought by the present invention are:

[0073] Improved stability: The formula error rate is less than 2%, the finished product has a high consistency of 98%, and can be reused, reducing the impact of raw material fluctuations on finished product quality;

[0074] Improved production efficiency: Standardized operation control and standardized processes shorten the production time of a single batch by 20% and reduce energy consumption by 15%;

[0075] Multi-flavor compatibility: Through modular formula design, it is compatible with more than 6 flavors for quick switching. DETAILED DESCRIPTION

[0076] The examples represent only possible variations. Unless explicitly required, individual components and functions are optional, and the order of operations may vary. Portions and features of some embodiments may be included in or replace portions and features of other embodiments.

[0077] The present application provides a chiffon cake recipe with high baking fluffiness, comprising at least the following raw materials:

[0078] Corn oil, water, celebration powder, egg yolk liquid, egg white liquid, fine sugar, trehalose and tartar powder.

[0079] Granulated sugar is refined medium-sized sucrose with a crystal diameter of 0.3-0.6mm. Granulated sugar has a crystal shearing effect. When whipping butter or egg whites, the sharp edges promote the inclusion of air, which can increase the volume expansion rate of the cake by 15-20%. Granulated sugar can delay melting, and the slow dissolution of sugar particles can prolong the emulsification time, which is 30-60 seconds longer than the operating window of powdered sugar. The caramelization reaction of granulated sugar produces more than 30 aroma substances at 170°C, such as maltol and furanone; the Maillard reaction of granulated sugar produces melanoidin at 154°C with protein, giving the embryo epidermis a brown color.

[0080] Trehalose can replace part of the granulated sugar, which not only reduces the sweetness and makes the overall taste lighter, meeting the modern low-sugar demand, but also has a gentle sweetness curve, which can avoid bitter aftertaste. At the same time, trehalose will improve the water retention of the cake base, inhibit aging, reduce the regeneration rate of amylose, and thus extend the shelf life.

[0081] The present application introduces a combination of trehalose and tata powder. Through the use of this combination, not only the overall quality of chiffon cake can be improved, but also the stability of the production process and the consistency of the finished product can be improved. Trehalose has excellent stability and anti-aging properties, and can react with amino acids in protein molecules to form a protective layer, thereby reducing the denaturation of protein during the whipping process and improving the stability of meringue. Tata powder can adjust the pH value of meringue, making it more suitable for protein whipping, while increasing the stability of meringue, reducing the bursting of bubbles during stirring and baking, thereby reducing the risk of defoaming.

[0082] Going a step further, you can replace fine sugar with Korean caster sugar. Korean caster sugar is super fine sugar certified by the Korean Food Standards (KFDA), with a crystal diameter of 0.25-0.35mm.

[0083] Embodiment 1:

[0084] A chiffon cake formula with high baking fluffiness, including the following raw materials: 33.5g of corn oil, 67g of water, 85g of celebration flour, 56g of egg yolk liquid, 112.5g of egg white liquid, 54.95g of granulated sugar, 23.55g of trehalose, and 1g of cream of tartar.

[0085] This formula realizes a technical breakthrough through a 1:2 emulsification system of corn oil and water and a 2.3:1 compounding of granulated sugar and trehalose. The high smoke point of corn oil (232°C) is suitable for high-temperature baking, reducing acrylamide generation by 30%; trehalose replaces part of the sucrose, making the water activity (a_w) ≤ 0.84, extending the shelf life to 10 days, and at the same time inhibiting starch retrogradation (the hardness increase in 24 hours is only 12%); cream of tartar adjusts the pH of the egg white liquid to achieve a stronger fluffiness.

[0086] The raw materials can be scaled up by multiples. For example, multiply the specific gram weights of each raw material by 6, by 9, by 12, by 15, etc., to achieve proportional scaling of the raw materials as needed and adapt to different production scales.

[0087] Example 2:

[0088] A chiffon cake formula with high baking fluffiness, including the following raw materials: 33.5g of corn oil, 67g of water, 85g of celebration flour, 56g of egg yolk liquid, 112.5g of egg white liquid, 54.95g of granulated sugar, 23.55g of trehalose, 1g of cream of tartar, 2g of cactus powder, and 0.25g of red velvet.

[0089] The cactus powder in this formula contains natural pectin and dietary fiber, improving the water retention of the cake (the baking weight loss rate ≤ 8%), and adding 0.25g of the functional ingredient red velvet. Red velvet contains betacyanin (color value E160) and citric acid, presenting a stable rose red (Lab*: 45, 65, 15) in a pH 5.2 environment. At the same time, the acidity promotes partial denaturation of the protein, making the pore diameter of the cake cut surface ≤ 0.5mm and the fineness increased by 20%.

[0090] The raw materials can be scaled up by multiples. For example, multiply the specific gram weights of each raw material by 6, by 9, by 12, by 15, etc., to achieve proportional scaling of the raw materials as needed and adapt to different production scales.

[0091] Example 3:

[0092] A chiffon cake formula with high baking fluffiness, including the following raw materials: 33.5g of corn oil, 67g of water, 75g of celebration flour, 56g of egg yolk liquid, 112.5g of egg white liquid, 70.5g of granulated sugar, 8g of trehalose, 1g of cream of tartar, 11g of cocoa powder, 0.25g of baking soda, and 10g of chocolate.

[0093] This formulated cocoa powder (11 g), after alkalization treatment (pH 8.2), synergizes with baking soda (0.25 g) to neutralize the acidic substances in the egg yolks, raising the pH of the batter to 7.1, promoting a 15% increase in the Maillard reaction efficiency, and imparting a rich chocolate flavor (the content of 2-methylbutyraldehyde detected by GC-MS is ≥ 3 ppm). The chocolate (10 g) contains 32% cocoa butter and forms micron-sized crystals (D50 = 8 μm) through the melt injection fat technology, making the moisture gradient difference in the cake body ≤ 5%, solving the problem of the traditional chocolate chiffon cake being prone to dry cores.

[0094] Each raw material can be scaled up by a multiple. For example, multiply the specific gram weights of each raw material by 6, by 9, by 12, by 15, etc., to achieve proportional scaling of the raw materials as needed and adapt to different production scales.

[0095] Example 4:

[0096] A chiffon cake formula with high baking fluffiness, including the following raw materials: 23.5 g of corn oil, 67 g of water, 85 g of celebration flour, 56 g of egg yolk liquid, 112.5 g of egg white liquid, 70.5 g of granulated sugar, 8 g of trehalose, 1 g of cream of tartar, 12.5 g of red velvet, and 2.5 g of cocoa powder.

[0097] In this formula, the red velvet (12.5 g) and cocoa powder (2.5 g) are compounded to form a unique red-brown gradient texture (color difference ΔE ≤ 2.5), and the pigment adsorption is enhanced by controlling the oil phase ratio (the corn oil is reduced by 30%); a high-sugar system (the proportion of granulated sugar is increased to 72%) forms an osmotic pressure barrier (sugar concentration 18%), inhibiting the excessive expansion of gluten, making the elastic modulus of the cake ≥ 85 kPa, and the load-bearing capacity is increased by 40%, meeting the requirements of the multi-layer sandwich structure.

[0098] Each raw material can be scaled up by a multiple. For example, multiply the specific gram weights of each raw material by 6, by 9, by 12, by 15, etc., to achieve proportional scaling of the raw materials as needed and adapt to different production scales.

[0099] This application also provides a method for preparing a chiffon cake with high baking fluffiness, using the raw materials in the above-mentioned chiffon cake formula, including at least the following steps:

[0100] S100: Prepare the egg yolk paste;

[0101] Step S100 includes:

[0102] S101: Mix water and corn oil and heat to 60°C ± 2°C. You can choose a KitchenAid 5KSM7590C chef's machine and stir at medium speed, fifth gear, until completely emulsified. The emulsion is evenly milky white without oil-water separation.

[0103] For the formulas of Example 2 to Example 4, in this step, you can choose to add cactus powder, red velvet, cocoa powder, baking soda, and chocolate and stir them together to achieve a taste switch.

[0104] S102: Add the celebration powder that has been sieved through a 30-60 mesh sieve, continue stirring, and use low speed gear 3 to bring the celebration powder into the emulsified liquid obtained in S101. Then, switch to high speed gear 10 to beat the batter for the first time for 2-3 minutes, until the batter becomes a smooth ribbon-like shape, and the lines slowly disappear when dripping.

[0105] S103: Add egg yolk liquid, continue stirring, and beat the batter for the second time at high speed level 10 for 1-2 minutes until the volume of the batter expands to 1.5 times of the original volume to obtain egg yolk paste.

[0106] S200: preparing meringue;

[0107] Step S200 includes:

[0108] S201: Precool the egg white solution to 4-6°C and then whip it. Specifically, whip it at high speed 7-10 for 1 minute until the egg whites have dense yellow-white bubbles with a bubble diameter of ≤1mm.

[0109] S202: After adding 50% of fine sugar, 50% of trehalose and 50% of tartar powder for the first time, beat at high speed 7-10 for 0.5 minutes until obvious lines appear in the meringue, and the lines should not disappear for 5 seconds.

[0110] S203: Add the remaining 50% of fine sugar, 50% of trehalose and 50% of tartar powder, and beat at high speed 7-10 for 3.5 minutes until dry foam is formed, such as the egg beater head is upright and the meringue does not flow when the bowl is inverted. Finally, beat at low speed 1-3 for 0.5 minutes to eliminate large bubbles and improve the fineness to obtain meringue.

[0111] S300: Mix the batter and add the meringue into the egg yolk batter in several batches.

[0112] Step S300 includes:

[0113] S301: Take 1 / 3 of the egg white and add it to the egg yolk paste. Use a manual egg beater to stir along a "J"-shaped trajectory 50 times (once per second) for about 1 minute until there are no obvious egg white particles, and a mixed paste is obtained.

[0114] S302: Pour the mixed paste obtained in S301 back into the remaining two-thirds of the meringue. Use a silicone spatula to fold the mixture from the bottom of the basin upwards 80 - 100 times for about 3.5 minutes. This can be done in 3 times, with gentle tapping on the mold to release air in between each time. Check if the batter is evenly mixed by examining the bottom and the sides. If there are meringue chunks, cut them up by sweeping from side to side. If the color is uneven, fold the batter a few more times.

[0115] Alternative: If a manual egg beater is not used, the stirring trajectory should maintain a semi-circular shape, with the single stirring angle ≤ 90°. The total operation time should be controlled within 2 minutes to avoid defoaming.

[0116] S400: Baking;

[0117] Step S400 includes:

[0118] S401: Pour the batter into the mold until it is six-tenths full, leaving room for expansion. Tap the mold on the workbench 3 times to release the air bubbles, and the surface flatness error after that should be ≤ 1 mm.

[0119] S402: Preheat the convection oven to 180°C and then adjust it to three-stage temperature control. Bake at 180°C for the initial 5 minutes for setting, then at 155°C for 15 minutes for slow baking, and finally at 170°C for 5 minutes for coloring. The total baking time is 25 minutes to avoid internal wetness caused by short-term high temperature.

[0120] S403: After taking out of the oven, drop the mold from a height of 30 cm freely 2 times to release the internal stress. Invert and cool it until the center temperature ≤ 25°C before demolding to prevent the cake from collapsing in the middle.

[0121] This application also provides a chiffon cake prepared by the above-mentioned chiffon cake preparation method.

[0122] The above are only specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention should be covered by the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims

1. A chiffon cake formula with high baking fluffiness, characterized in that, At least include the following raw materials: Corn oil, water, celebration powder, egg yolk liquid, egg white liquid, caster sugar, trehalose and cream of tartar.

2. The chiffon cake formula with high baking fluffiness according to claim 1, characterized in that, Include the following raw materials: Corn oil 33.5g; Water 67g; Celebration powder 85g; Egg yolk liquid 56g; Egg white liquid 112.5g; Caster sugar 54.95g; Trehalose 23.55g; Cream of tartar 1g.

3. The formula of a chiffon cake with high baking fluffiness according to claim 1, characterized in that, Include the following raw materials: Corn oil 33.5g; Water 67g; Celebration powder 85g; Egg yolk liquid 56g; Egg white liquid 112.5g; Caster sugar 54.95g; Trehalose 23.55g; Cream of tartar 1g; Cactus powder 2g; Red velvet 0.25g.

4. A chiffon cake formula with high baking fluffiness according to claim 1, characterized in that, Include the following raw materials: Corn oil 33.5g; Water 67g; Celebration powder 75g; Egg yolk liquid 56g; Egg white liquid 112.5g; Caster sugar 70.5g; Trehalose 8g; Cream of tartar 1g; Cocoa powder 11g; Baking soda 0.25g; Chocolate 10g.

5. A chiffon cake recipe with high baking fluffiness as described in claim 1, characterized in that, Include the following raw materials: Corn oil 23.5g; Water 67g; Celebration powder 85g; Egg yolk liquid 56g; Egg white liquid 112.5g; Caster sugar 70.5g; Trehalose 8g; Cream of tartar 1g; Red velvet 12.5g; Cocoa powder 2.5g.

6. A method for preparing chiffon cake with high baking fluffiness, characterized in that, Using the raw materials in the chiffon cake formula described in any one of claims 1-5, at least include the following steps: S100: Prepare the egg yolk paste; S200: Prepare the egg white meringue; S300: Mix the batter; S400: Bake.

7. The preparation method of a chiffon cake with high baking fluffiness according to claim 6, characterized in that, The step S100 includes: S101: Mix water and corn oil and heat to 60°C, stir until completely emulsified; S102: Add the sifted celebration powder, continue to stir, and incorporate the celebration powder into the emulsion obtained in S101 until the batter is whipped for the first time; S103: Add the egg yolk liquid, continue to stir until the batter is whipped for the second time to obtain the egg yolk paste.

8. The preparation method of a chiffon cake with high baking fluffiness according to claim 7, characterized in that The step S200 includes: S201: Whip the egg white liquid; S202: Add caster sugar, trehalose and cream of tartar for the first time and continue to whip; S203: Add caster sugar, trehalose and cream of tartar for the second time and continue to whip to obtain the egg white meringue.

9. The preparation method of a chiffon cake with high baking fluffiness according to claim 8, wherein, In the step S300: Incorporate the egg white meringue into the egg yolk paste in multiple portions.

10. A chiffon cake prepared by the method for preparing a chiffon cake with high baking fluffiness described in any one of claims 6-9.