Biological improver for egg separation type milk foam cake and application of biological improver

Abstract

The invention provides a biological improver for an egg separation type milk foam cake and application of the biological improver. The biological improver for the egg separation type milk foam cake comprises a biological enzyme, an acidity regulator, a stabilizer and corn starch. The biological improver for the egg-separating type milk foam cake is used in the whipping stage of egg white, the whipping speed of the egg white can be increased, the size and stability of egg cream can be increased, and therefore the size and bulkiness of the prepared egg-separating type milk foam cake can be increased, and the taste of the prepared egg-separating type milk foam cake can be improved.

Description

Technical Field

[0001] The invention belongs to the field of biological enzyme preparations, and particularly relates to a biological improver for egg-separated foam cakes and application thereof. Background Art

[0002] Foam cakes are loose and porous, soft and springy. Made from eggs, sugar, and flour, they rely on beating egg whites or whole eggs to incorporate air and create foam, creating a fluffy texture. These cakes include sponge cakes, angel food cakes, and chiffon cakes.

[0003] Separate-egg foam cakes are made by separating the egg yolks and egg whites, beating the egg whites to form an air-rich, stable foam known as meringue. The other cake ingredients are then mixed with the egg yolks and then with the meringue to form the cake batter. Whole-egg foam cakes, on the other hand, are larger, fluffier, more elastic, and have a better texture than whole-egg foam cakes because the yolks contain fat, which acts as a defoamer. Chiffon cakes are the best examples of this.

[0004] However, in the whipping of egg whites for egg-separated foam cakes, there are still problems such as slow whipping, unstable foam, insufficient supporting force, resulting in shrinkage and collapse of the cake, and small pores in the internal structure. Summary of the Invention

[0005] In view of this, the present invention provides a biological modifier for egg-separated foam cake and its application, which can increase the whipping speed of egg white and increase the volume and stability of meringue, thereby increasing the volume and fluffiness of the prepared egg-separated foam cake and improving the taste of the prepared egg-separated foam cake.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions: In a first aspect, the present invention provides a biological improver for egg-type foam cake, comprising a biological enzyme, an acidity regulator, a stabilizer and corn starch.

[0007] Preferably, the composition comprises, by mass percentage, 15-40% biological enzyme, 15-45% acidity regulator, 5-30% stabilizer, and the balance is corn starch.

[0008] Preferably, the biological enzyme includes at least one of neutral protease, alkaline protease, papain and protein glutaminase.

[0009] Preferably, the enzymatic activity of the neutral protease is 50,000-200,000 U / g, the enzymatic activity of the alkaline protease is 100,000-400,000 U / g, the enzymatic activity of the papain is 100,000-600,000 U / g, and the enzymatic activity of the protein glutaminase is 200-1,000 U / g.

[0010] Preferably, the acidity regulator includes at least one of malic acid, citric acid, potassium bitartrate, disodium dihydrogen pyrophosphate, potassium dihydrogen phosphate, sodium dihydrogen phosphate and sodium bicarbonate.

[0011] Preferably, the stabilizer includes at least one of cyclodextrin, sodium carboxymethyl cellulose, maltodextrin, gelatin and carrageenan.

[0012] In a second aspect, the present invention further provides a method for preparing an egg-separated foam cake, comprising the following steps: S1. Beat the egg white, the biological modifier, and sugar to obtain meringue; S2. Mix sugar, water, oil, egg yolk and low-gluten flour to obtain egg yolk paste; S3, mixing the meringue with the egg yolk paste to obtain a cake batter; S4, pouring the cake batter into a mold and baking to obtain an egg-shaped foam cake.

[0013] Preferably, in step S1, the amount of the biomodifier added is 0.02-0.2% by weight of the egg white.

[0014] Preferably, in step S2, flavoring substances are also added.

[0015] Preferably, the flavoring substance includes at least one of cocoa powder, matcha powder, almond powder, coconut powder, concentrated fruit juice and edible flavoring.

[0016] Compared with the prior art, the present invention has the following beneficial effects: The biological modifier for egg-separated foam cake provided by the present invention is a green and safe biological additive. It is combined with a biological enzyme, an acidity regulator and a stabilizer and is used in the egg white whipping stage to increase the egg white whipping speed, shorten the whipping time and improve production efficiency. Moreover, due to the action of the biological enzyme, the volume and stability of the whipped meringue can be increased, thereby increasing the volume and fluffiness of the prepared egg-separated foam cake and improving the mouthfeel of the prepared egg-separated foam cake. In addition, the biological modifier has good stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 The following are actual pictures of the egg-separated foam cakes provided in Application Examples 1 to 14 of the present invention. DETAILED DESCRIPTION

[0018] The present invention will be further described in detail below with reference to specific embodiments so that those skilled in the art can understand the present invention more clearly.

[0019] In a first aspect, the present invention provides a biological improver for egg-type foam cake, comprising a biological enzyme, an acidity regulator, a stabilizer and corn starch.

[0020] The biological modifier for egg-separated foam cake provided by the present invention is prepared by combining a biological enzyme, an acidity regulator and a stabilizer. When used in the egg white whipping stage, the whipping speed of the egg white can be increased, the whipping time can be shortened and the production efficiency can be improved. Moreover, due to the action of the biological enzyme, the volume and stability of the whipped meringue can be increased, thereby increasing the volume and fluffiness of the prepared egg-separated foam cake and improving the mouthfeel of the prepared egg-separated foam cake. In addition, the biological modifier has good stability.

[0021] In some embodiments, the composition comprises, by mass percentage, 15-40% biological enzyme, 15-45% acidity regulator, 5-30% stabilizer, and the balance is corn starch.

[0022] In some embodiments, the biological enzyme includes at least one of neutral protease, alkaline protease, papain, and protein glutaminase.

[0023] It should be noted that neutral protease is a type of metalloprotease that hydrolyzes protein peptide bonds under neutral conditions; alkaline protease is a type of serine protease that can hydrolyze protein peptide bonds under alkaline conditions; papain is a low-specificity cysteine ​​proteinase extracted from the immature fruit of papaya; neutral protease, alkaline protease and papain can all hydrolyze peptide bonds in protein peptide chains, gradually degrading large molecular proteins into smaller polypeptide fragments, or even amino acids; protein glutaminase is a new type of hydrolase that can specifically remove amides on glutamic acid residues of proteins, increase the hydrophobic end of proteins, improve the foaming properties of proteins, and have a significant improvement on the foaming and foam stability of egg white protein.

[0024] In some embodiments, the enzymatic activity of the neutral protease is 50,000-200,000 U / g, the enzymatic activity of the alkaline protease is 100,000-400,000 U / g, the enzymatic activity of the papain is 100,000-600,000 U / g, and the enzymatic activity of the protein glutaminase is 200-1,000 U / g.

[0025] In some embodiments, the acidity regulator includes at least one of malic acid, citric acid, potassium bitartrate, disodium dihydrogen pyrophosphate, potassium dihydrogen phosphate, sodium dihydrogen phosphate, and sodium bicarbonate.

[0026] It should be noted that the acidity regulators malic acid, citric acid, potassium hydrogen tartrate, disodium dihydrogen pyrophosphate, potassium dihydrogen phosphate, and sodium dihydrogen phosphate can lower the pH of egg white and provide the pH environment required for biological enzyme reactions; at the same time, some acidity regulators such as potassium hydrogen tartrate, disodium dihydrogen pyrophosphate, potassium dihydrogen phosphate, and sodium dihydrogen phosphate also have a certain role as leavening agents, which can improve the foaming effect of egg white and improve the organizational structure of the cake; sodium bicarbonate, also known as baking soda, is a weak alkaline substance, which can form a buffer system with the acidic agents mentioned above to maintain the pH required for the biological enzymes to work, and baking soda itself can also provide a pore structure during baking.

[0027] In some embodiments, the stabilizer comprises at least one of cyclodextrin, sodium carboxymethyl cellulose, maltodextrin, gelatin, and carrageenan.

[0028] In a second aspect, the present invention further provides a method for preparing an egg-separated foam cake, comprising the following steps: S1. Beat the egg white, the biological modifier, and sugar to obtain meringue; S2. Mix sugar, water, oil, egg yolk and low-gluten flour to obtain egg yolk paste; S3, mixing the meringue with the egg yolk paste to obtain a cake batter; S4, pouring the cake batter into a mold and baking to obtain an egg-shaped foam cake.

[0029] It should be noted that the egg white and egg yolk can be obtained respectively by separating the egg white and egg yolk of refrigerated eggs; in step S1, the egg white can be placed in a water-free and oil-free basin for beating, and the sugar can be white sugar; step S1 can specifically be, adding biological modifier and white sugar to the egg white, stirring at low speed, and then stirring at high speed to obtain meringue; step S2 can specifically be, after mixing sugar, water, oil and egg yolk smoothly, sifting in low-gluten flour, stirring until smooth, to obtain egg yolk paste, and the oil can be vegetable oil or butter; step S3 can specifically be, after stirring 1 / 3 of the meringue and the egg yolk paste evenly, pouring it back into the meringue, stirring at the bottom evenly, to obtain an egg white batter; in step S4, the operation of pouring the cake batter into the mold can specifically be, pouring the cake batter into the mold from a high place to shake out large bubbles; in step S4, the oven used for baking can be preheated in advance, and after baking, it can be turned upside down to cool and then demolded.

[0030] In some embodiments, in step S1, the amount of the biomodifier added is 0.02-0.2% by weight of the egg white.

[0031] In some embodiments, flavoring substances are further added in step S2. It should be noted that step S2 may specifically include stirring sugar, water, oil, and flavoring substances until fully emulsified, adding egg yolks, continuing to stir, and then sifting in low-gluten flour and stirring until smooth to obtain egg yolk paste.

[0032] In some embodiments, the flavoring material includes at least one of cocoa powder, matcha powder, almond powder, coconut powder, concentrated fruit juice, and edible flavoring.

[0033] In some embodiments, in step S1, the egg white whipping time is 3 to 15 minutes, which can be determined according to the whipping equipment.

[0034] In some embodiments, in step S4, the baking oven is set to upper and lower fires, the upper fire temperature is 135-170°C, the lower fire temperature is 135-170°C, and the baking time is 25-60 minutes; the baking conditions can be adjusted according to the size of the cake mold.

[0035] The enzyme preparation used in the embodiments of the present invention is an enzyme preparation product of Huayang Care (Wuhan) Biotechnology Co., Ltd., among which the enzymatic activity of neutral protease is 150,000 U / g, and the detection standard is GB / T 1886.174; the enzymatic activity of alkaline protease is 250,000 U / g, and the detection standard is GB / T 1886.174; the enzymatic activity of papain is 300,000 U / g, and the detection standard is Huayang Care’s corporate standard; the enzymatic activity of protein glutaminase is 200 U / g, and the detection standard is Huayang Care’s corporate standard.

[0036] Example 1 A biological improver for egg-type foam cake comprises, by mass percentage, 38% neutral protease, 15% citric acid, 5% sodium bicarbonate, 30% maltodextrin and 12% corn starch. The biological improver is obtained by uniformly mixing the components.

[0037] Example 2 A biological improver for egg-type foam cakes comprises, by mass percentage, 20% alkaline protease, 35% potassium dihydrogen phosphate, 10% sodium bicarbonate, 10% sodium carboxymethyl cellulose and 30% corn starch. The biological improver is obtained by uniformly mixing the components.

[0038] Example 3 A biological improver for egg-type foam cakes comprises, by mass percentage, 15% papain, 10% malic acid, 5% sodium bicarbonate, 10% cyclodextrin and 60% corn starch. The biological improver is obtained by uniformly mixing the components.

[0039] Example 4 A biological improver for egg-type foam cake comprises, by mass percentage, 40% protein glutaminase, 35% potassium hydrogen tartrate, 10% sodium bicarbonate, 5% carrageenan and 10% corn starch. The biological improver is obtained by uniformly mixing the components.

[0040] Example 5 A biological improver for egg-type foam cakes comprises, by mass percentage, 20% neutral protease, 20% protein glutaminase, 5% citric acid, 20% potassium hydrogen tartrate, 5% sodium bicarbonate, 5% gelatin and 25% corn starch. The biological improver is obtained by uniformly mixing the components.

[0041] Example 6 A biological improver for egg-type foam cakes comprises, by mass percentage, 10% alkaline protease, 20% protein glutaminase, 20% disodium dihydrogen pyrophosphate, 5% sodium bicarbonate, 15% maltodextrin, 5% gelatin and 25% corn starch. The biological improver is obtained by uniformly mixing the components.

[0042] Example 7 A biological improver for egg-type foam cakes comprises, by mass percentage, 5% papain, 20% protein glutaminase, 10% malic acid, 5% sodium bicarbonate, 10% cyclodextrin, 5% sodium carboxymethyl cellulose and 45% corn starch. The biological improver is obtained by uniformly mixing the components.

[0043] Comparative Example 1 A biological modifier for egg-type foam cake, which differs from Example 5 in that it does not contain biological enzymes and only contains an acidity regulator and a stabilizer. The biological modifier includes 5% citric acid, 20% potassium hydrogen tartrate, 5% sodium bicarbonate, 5% gelatin and 65% corn starch in percentage by mass. The components are mixed evenly to obtain the biological modifier.

[0044] Comparative Example 2 A biological modifier for egg-type foam cake, which differs from Example 5 in that it does not contain an acidity regulator and only contains biological enzymes and stabilizers. The biological modifier includes 20% neutral protease, 20% protein glutaminase, 5% gelatin and 55% corn starch in percentage by mass. The components are mixed evenly to obtain the biological modifier.

[0045] Comparative Example 3 A biological modifier for egg-type foam cake, which differs from Example 5 in that it does not contain a stabilizer and only comprises a biological enzyme and an acidity regulator. The biological modifier comprises, by mass percentage, 20% neutral protease, 20% protein glutaminase, 5% citric acid, 20% potassium hydrogen tartrate, 5% sodium bicarbonate and 30% corn starch. The components are mixed evenly to obtain the biological modifier.

[0046] Application Example 1 A method for preparing a separate-egg foam cake comprises the following steps: S1. Weigh 70 g of egg white in a water-free and oil-free bowl, add 0.07 g of the biomodifier of Example 1 (the amount of the biomodifier is 0.1% of the weight of the egg white) and 20 g of white sugar, and beat at high speed in a blender to obtain a meringue. S2. In another clean bowl, add 5 g sugar, 20 g water, 20 g vegetable oil, and 40 g egg yolks. Stir until smooth. Then sift in 35 g cake flour and stir until smooth to obtain egg yolk paste. S3, mixing the meringue and egg yolk paste to obtain cake batter; S4. Pour 100 g of cake batter into a 6-inch mold from a high place, shake out the large bubbles, put it into a preheated oven, bake at 150℃ on the upper heat and 155℃ on the lower heat for 40 min, then take it out of the oven, turn it upside down to cool and then remove it from the mold to obtain an egg-shaped foam cake.

[0047] Application Example 2 A method for preparing a separated egg foam cake is different from Application Example 1 in that the biological modifier is the biological modifier of Example 2.

[0048] Application Example 3 A method for preparing an egg-separated foam cake is different from Application Example 1 in that the biological modifier is the biological modifier of Example 3.

[0049] Application Example 4 A method for preparing a separated-egg foam cake is different from Application Example 1 in that the biomodifier is the biomodifier of Example 4.

[0050] Application Example 5 A method for preparing a separated egg foam cake is different from Application Example 1 in that the biomodifier is the biomodifier of Example 5.

[0051] Application Example 6 A method for preparing a separated-egg foam cake is different from Application Example 1 in that the biomodifier is the biomodifier of Example 6.

[0052] Application Example 7 A method for preparing an egg-separated foam cake is different from Application Example 1 in that the biomodifier is the biomodifier of Example 7.

[0053] Application Example 8 A method for preparing a separate-egg foam cake, which differs from Application Example 5 in that the amount of the biological modifier is 0.02% by weight of the egg white.

[0054] Application Example 9 A method for preparing a separate-egg foam cake, which differs from Application Example 5 in that the amount of the biological modifier is 0.2% by weight of the egg white.

[0055] Application Example 10 A method for preparing an egg-separated foam cake is different from that of Application Example 1 in that the biological modifier is the biological modifier of Comparative Example 1.

[0056] Application Example 11 A method for preparing a separated egg foam cake is different from that of Application Example 1 in that the biological modifier is the biological modifier of Comparative Example 2.

[0057] Application Example 12 A method for preparing an egg-separated foam cake is different from that of Application Example 1 in that the biological modifier is the biological modifier of Comparative Example 3.

[0058] Application Example 13 A method for preparing a separate-egg foam cake differs from Application Example 1 in that no biological modifier is added.

[0059] Application Example 14 A method for preparing a separate-egg foam cake differs from Application Example 1 in that no biological modifier is added, and 0.07 g of tartar powder is added (the amount of tartar powder is 0.1% of the weight of the egg white).

[0060] Performance testing and results For Application Examples 1 to 14, after the meringue was whipped (after step S1), the specific gravity of the meringue was tested. After the cake was demoulded, it was allowed to cool for 24 hours before the appearance, volume, internal structure and taste were tested. The results are shown in Table 1. The actual pictures of the egg-separated foam cakes prepared in Application Examples 1 to 14 are shown in Table 1. Figure 1 .

[0061] Table 1 Performance test results of various application examples

[0062] Conclusion: It can be seen from Application Examples 1 to 7 and Application Examples 10 to 14 that the use of the biological modifier provided by the present invention can increase the volume of the egg-separated foam cake, and improve the internal structure and mouthfeel of the egg-separated foam cake; it can be seen from Application Examples 5 and Application Examples 10 to 12 that the biological enzyme is the main component of the improved egg-separated foam cake, the acidity regulator can provide the biological enzyme with a pH environment suitable for its function, thereby promoting the modification treatment of the biological enzyme, the stabilizer has no obvious effect on the effect of the biological enzyme, but the stabilizer can improve the stability of the biological enzyme in the biological modifier product; it can be seen from Application Examples 5, Application Examples 8 and Application Examples 9 that increasing the dosage of the biological modifier can significantly increase the volume of the egg-separated foam cake, improve the internal structure and mouthfeel of the egg-separated foam cake, and when the dosage increases from 0.1% to 0.2%, the degree of increase in the volume of the egg-separated foam cake decreases, but the probability of large air holes increases.

[0063] The raw materials not specifically described in the present invention are all existing materials that can be directly purchased from the market.

[0064] The above is only a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A biological improver for egg-separated foam cake, characterized in that: Including biological enzymes, acidity regulators, stabilizers and corn starch.

2. The biological improver for egg-separated foam cake according to claim 1, wherein Calculated by mass percentage, it includes 15-40% biological enzyme, 15-45% acidity regulator, 5-30% stabilizer, and the balance is corn starch.

3. The biological improver for egg-separated foam cake according to claim 1, characterized in that The biological enzyme includes at least one of neutral protease, alkaline protease, papain and protein glutaminase.

4. The biological improver for egg-separated foam cake according to claim 3, characterized in that The enzymatic activity of the neutral protease is 50,000-200,000 U / g, the enzymatic activity of the alkaline protease is 100,000-400,000 U / g, the enzymatic activity of the papain is 100,000-600,000 U / g, and the enzymatic activity of the protein glutaminase is 200-1,000 U / g.

5. The biological improver for egg-separated foam cake according to claim 1, characterized in that The acidity regulator includes at least one of malic acid, citric acid, potassium hydrogen tartrate, disodium dihydrogen pyrophosphate, potassium dihydrogen phosphate, sodium dihydrogen phosphate and sodium bicarbonate.

6. The biological improver for egg-separated foam cake according to claim 1, characterized in that The stabilizer includes at least one of cyclodextrin, sodium carboxymethyl cellulose, maltodextrin, gelatin and carrageenan.

7. A method for preparing an egg-separated foam cake, characterized in that: The following steps are involved: S1. Beat egg white, the biological improver according to any one of claims 1 to 6, and sugar to obtain meringue; S2. Mix sugar, water, oil, egg yolk and low-gluten flour to obtain egg yolk paste; S3, mixing the meringue with the egg yolk paste to obtain a cake batter; S4, pouring the cake batter into a mold and baking to obtain an egg-shaped foam cake.

8. The method for preparing the egg-separated foam cake according to claim 7, wherein: In step S1, the amount of the biomodifier added is 0.02-0.2% of the weight of the egg white.

9. The method for preparing the egg-separated foam cake according to claim 7, wherein: In step S2, flavoring substances are also added.

10. The method for preparing the egg-separated foam cake according to claim 9, wherein: The flavoring substance includes at least one of cocoa powder, matcha powder, almond powder, coconut powder, concentrated fruit juice and edible essence.

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