Quinoa coarse cereal chiffon cake and preparation method thereof

Abstract

The invention discloses a chenopodium quinoa coarse cereal chiffon cake and a preparation method thereof. The chenopodium quinoa coarse cereal chiffon cake is prepared from the following raw materials: mixed powder, eggs, milk, xylitol, salad oil and tartar powder, the mixed powder comprises quinoa flour, low-gluten flour and baking powder; the chenopodium quinoa flour accounts for 5-10% of the mixed flour in percentage by mass; the baking powder accounts for 2% of the mass of the mixed powder; and the balance of low-gluten flour. The dosage of the eggs is 2.6-2.9 times of the mass of the mixed powder; the dosage of the xylitol is 75-85% of the mass of the mixed powder; the dosage of the milk is 40-70% of the mass of the mixed powder; the dosage of the salad oil is 40-60% of the mass of the mixed powder; the dosage of the tower powder is 2-5% of the mass of the mixed powder. According to the chenopodium quinoa coarse cereal chiffon cake, the bitter taste of coarse cereal powder is effectively solved, the cake has better flavor, and the nutritional value of the chiffon cake is also improved.

Description

Technical Field

[0001] This invention relates to the field of food processing, specifically to a quinoa multigrain chiffon cake and its preparation method. Background Technology

[0002] Chiffon cake differs from traditional cakes in that it contains less saturated fat, has a light and fluffy texture, a delicate flavor, and is moist and doesn't easily spring back, making it one of the most popular cakes. Most regular cakes are made with granulated sugar, but granulated sugar has an extremely high sugar content, which can negatively impact health. Excessive consumption can easily lead to obesity and even the onset of diseases such as coronary heart disease and diabetes.

[0003] Therefore, in modern baking, people often use sugars with lower sugar content, such as xylitol, to replace white sugar, and add some whole grain flour to reduce the fat content of chiffon cakes, thus obtaining chiffon cakes with high nutritional value. The addition of whole grain flour can improve the nutritional value of chiffon cakes and increase the feeling of fullness. Xylitol, as a sugar substitute for diabetics, tastes similar to white sugar. The xylitol molecule has a polyhydroxy structure, and certain structures in the taste buds will form hydrogen bonds with it, giving it a sweet taste, and its sweetness is comparable to sucrose.

[0004] To enhance the multigrain flavor and satiety of chiffon cakes, the amount of multigrain flour added is typically above 15% of the mixed flour weight. However, this proportion lowers the cake's volume, leading to an unstable structure. Furthermore, adding more than 15% multigrain flour can impart a bitter and astringent taste, severely impacting the palatability. Current techniques reduce this bitterness by adding large amounts of xylitol, typically 85-90% of the mixed flour weight. However, adding more than 85% xylitol results in an overly sweet and cloying flavor. Therefore, there is a need for a chiffon cake that reduces the bitterness of multigrain flour while maintaining a pleasant sweetness. Summary of the Invention

[0005] To address the problems in existing technologies where excessive addition of whole grain flour leads to lower gluten content and unstable cake structure, and where adding large amounts of xylitol to reduce the bitterness of whole grain flour results in a sticky cake texture, this invention provides a quinoa whole grain chiffon cake and its preparation method, which effectively solves the problems related to the texture of chiffon cakes.

[0006] To achieve the above objectives, the specific technical solution of the present invention is as follows.

[0007] The first aspect of the present invention provides a quinoa multigrain chiffon cake, which is composed of the following ingredients: mixed powder, eggs, milk, xylitol, salad oil and cream of tartar;

[0008] By weight percentage, the mixed powder consists of the following ingredients: 5-10% quinoa flour; 2% baking powder; and the remainder is low-gluten flour.

[0009] The amount of eggs used is 2.6 to 2.9 times the mass of the mixed powder;

[0010] The amount of xylitol used is 75-85% of the mass of the mixed powder;

[0011] The amount of milk used is 40-70% of the mass of the mixed powder;

[0012] The amount of salad oil used is 40-60% of the mass of the mixed powder;

[0013] The amount of powder tartar used is 2 to 5% of the mass of the mixed powder.

[0014] This invention replaces a portion of the low-gluten flour with nutrient-rich quinoa flour and xylitol with white sugar. By controlling the ratio of quinoa flour to xylitol, the resulting quinoa multigrain chiffon cake not only has a better specific volume, resulting in a more stable cake structure, but also possesses a rich, oily aroma and avoids a bitter or astringent taste. This effectively improves the flavor of the chiffon cake, making it more delicate, nutritious, and lower in sugar. Furthermore, the chiffon cake prepared by this invention effectively reduces the fat and sugar content of the cake.

[0015] In a preferred embodiment, the mixed powder is composed of the following ingredients by weight percentage: 10% quinoa flour; 2% baking powder; and the remainder is low-gluten flour.

[0016] At this ratio of quinoa flour, the quinoa multigrain chiffon cake prepared with it has the highest specific volume. Adding too much quinoa flour reduces the gluten content of the cake's internal structure, making the cake structure unstable and reducing the batter's ability to stabilize its structure, thus lowering the specific volume. Therefore, controlling the amount of quinoa flour added can effectively improve the specific volume of the cake, resulting in a chiffon cake with a better texture.

[0017] In a preferred embodiment, the amount of xylitol used is 80% of the mass of the mixed powder.

[0018] When xylitol content reaches 80%, the cake has a higher specific volume, the meringue is more stable and less prone to defoaming, resulting in a more stable internal network structure in the cake batter, a finer texture, and better elasticity after baking. At the same time, it effectively eliminates the bitterness of quinoa flour while achieving a suitable level of sweetness.

[0019] In a preferred embodiment, the amount of eggs used is 2.6 times the mass of the mixed powder.

[0020] If too little egg liquid is added, the cake will have a hard texture. If the amount of egg liquid added exceeds 2.8 times the egg volume, the sensory evaluation value will also decrease. This is because too much egg liquid will make the cake taste fishy and astringent. Therefore, the amount of egg liquid added needs to be controlled.

[0021] In a preferred embodiment, the amount of milk used is 40% of the mass of the mixed powder.

[0022] If too little milk is added, the cake will be hard and not fluffy. If the amount of milk exceeds 50%, the cake batter will be too thin, resulting in a cake with large air pockets and an overly fluffy texture. Therefore, the amount of milk added needs to be controlled.

[0023] The second aspect of this invention provides a method for preparing a quinoa multigrain chiffon cake, wherein the quinoa multigrain chiffon cake is the same as the quinoa multigrain chiffon cake provided in the first aspect of this invention, and includes the following steps:

[0024] Weigh each raw material according to the formula provided in the first aspect of the present invention;

[0025] Sift the mixed powder; separate the egg whites and yolks, whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste;

[0026] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven to obtain a quinoa multigrain chiffon cake.

[0027] In a preferred embodiment, the sieving is a 40-60 mesh sieve.

[0028] In a preferred embodiment, the baking time is 15 to 20 minutes.

[0029] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0030] (1) The addition of quinoa flour in this invention not only improves the nutritional value of chiffon cake, but also enhances its aroma and fat content. By controlling the amount of quinoa flour, the specific volume can be effectively increased, improving the stability of the batter structure and resulting in a more stable chiffon cake structure. Controlling the amount of xylitol effectively reduces the bitter and astringent taste caused by quinoa flour, resulting in a better-tasting chiffon cake. Furthermore, controlling the amount of xylitol makes the meringue more stable, resulting in a more stable internal network structure in the cake batter, a finer cake texture, and better springback.

[0031] (2) The quinoa multigrain chiffon cake of the present invention, through the control of the proportions of quinoa flour, xylitol, eggs, and milk, results in a chiffon cake with a higher specific volume and better taste. The combination of quinoa flour and xylitol effectively increases the protein and flavonoid content while reducing the fat and total sugar content, further enhancing the nutritional value of the quinoa multigrain chiffon cake. Compared to conventional chiffon cakes, the quinoa multigrain chiffon cake of the present invention has a 12.6% higher protein content and a 5.4% lower fat content. Furthermore, the microbiological indicators during cake storage also meet national standards for baked goods. Attached Figure Description

[0032] Figure 1 Sensory values ​​of quinoa chiffon cakes with different amounts of quinoa flour added in embodiments of the present invention.

[0033] Figure 2 This is a volume diagram of quinoa chiffon cakes with different amounts of quinoa flour added in embodiments of the present invention.

[0034] Figure 3 Sensory values ​​of quinoa and multigrain chiffon cakes with different amounts of egg liquid added in embodiments of the present invention.

[0035] Figure 4 This is a volume diagram of quinoa and mixed grain chiffon cakes with different amounts of egg liquid added in embodiments of the present invention.

[0036] Figure 5 Sensory values ​​of quinoa and multigrain chiffon cakes with different milk addition amounts in embodiments of the present invention.

[0037] Figure 6 This is a volume diagram of quinoa and multigrain chiffon cakes with different milk addition amounts in embodiments of the present invention.

[0038] Figure 7 Sensory values ​​of quinoa and multigrain chiffon cakes with different xylitol addition amounts in embodiments of the present invention.

[0039] Figure 8 This is a volume diagram of quinoa and multigrain chiffon cakes with different xylitol addition amounts in the embodiments of the present invention.

[0040] Figure 9 The results of physicochemical index determination of quinoa multigrain chiffon cake in this embodiment of the invention are shown. Detailed Implementation

[0041] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0042] Unless otherwise specified, the experimental methods described in the following embodiments are conventional methods; unless otherwise specified, the reagents and materials are commercially available.

[0043] Chiffon cake differs from traditional cakes in that it contains less saturated fat, has a light and fluffy texture, a delicate flavor, is moist, and doesn't easily spring back, making it one of the most popular cakes. Most regular cakes are made with granulated sugar, but granulated sugar has an extremely high sugar content, which can have certain negative effects on health.

[0044] Therefore, in modern baking, people often use sugars with lower sugar content, such as xylitol, to replace white sugar, and add some whole grain flour to improve the nutritional value of chiffon cakes. To give chiffon cakes a better whole grain flavor and a feeling of fullness, the amount of whole grain flour added is usually more than 15% of the mixed flour mass. However, chiffon cakes with this proportion have a lower specific volume, making the cake structure unstable. Furthermore, adding more than 15% whole grain flour can make the cake taste bitter and astringent, seriously affecting the palatability of the chiffon cake. To reduce the bitterness and astringency caused by whole grain flour, current technology uses a large amount of xylitol to reduce the bitterness. The amount of xylitol added needs to reach 85-90% of the mixed flour mass to effectively reduce the bitterness. However, adding more than 85% xylitol will make the cake taste cloyingly sweet.

[0045] This invention provides a quinoa multigrain chiffon cake and its preparation method. By adding a certain amount of quinoa flour to replace low-gluten flour, the specific volume of the cake is effectively increased, resulting in a more stable cake structure and better nutritional value. It also effectively solves the problem of bitterness and astringency caused by adding multigrain flour. Furthermore, quinoa (Chenopodium quinoa Willd.) is a crop beneficial to human health, native to North America, and has great development potential. It is a dicotyledonous plant that can be used both as food and medicine. Quinoa originates from mid-altitude plateau regions and is rich in vitamins, especially B vitamins and protein. It is also rich in various essential minerals, which can promote metabolism, prevent diseases caused by malnutrition, improve immunity, and significantly reduce the number of people with high blood pressure, high cholesterol, and high blood sugar. Quinoa contains flavonoids and polyphenols, which have many beneficial functions. As a low-calorie food, quinoa is suitable for people trying to lose weight. The enzymes contained in quinoa can participate in the body's sugar metabolism. Therefore, adding quinoa flour can effectively improve the nutritional value of the chiffon cake. The quinoa multigrain chiffon cake in this embodiment of the invention effectively improves the stability of the cake and reduces the bitter and astringent taste caused by multigrain powder by controlling the ratio between quinoa powder, xylitol, eggs and milk. At the same time, it can also effectively improve the nutritional value of the chiffon cake and effectively solve the problems of bitter and astringent taste caused by excessive addition of multigrain powder and sticky taste caused by excessive addition of xylitol.

[0046] The following is a detailed explanation of a quinoa chiffon cake and its preparation method.

[0047] Example 1

[0048] A quinoa multigrain chiffon cake, wherein the quinoa multigrain chiffon cake is composed of the following ingredients: mixed flour, eggs, milk, xylitol, salad oil and cream of tartar;

[0049] The mixed powder comprises 5% quinoa flour, 93% cake flour and 2% baking powder;

[0050] The amount of eggs used is 2.6 times the mass of the mixed powder;

[0051] The amount of xylitol used is 75% of the mass of the mixed powder;

[0052] The amount of milk used is 40% of the mass of the mixed powder;

[0053] The amount of salad oil used is 40% of the mass of the mixed powder;

[0054] The amount of powder tartar used is 2% of the mass of the mixed powder.

[0055] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0056] Pass the mixed powder through a 40-mesh sieve;

[0057] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0058] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 15 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0059] Example 2

[0060] A quinoa multigrain chiffon cake, except for the proportion of quinoa flour which is different from that in Example 1, has the same components as in Example 1. The quinoa multigrain chiffon cake is composed of the following ingredients: mixed flour, eggs, milk, xylitol, salad oil and cream of tartar.

[0061] The mixed powder comprises 10% quinoa flour, 88% cake flour, and 2% baking powder;

[0062] The amount of eggs used is 2.6 times the mass of the mixed powder;

[0063] The amount of xylitol used is 75% of the mass of the mixed powder;

[0064] The amount of milk used is 40% of the mass of the mixed powder;

[0065] The amount of salad oil used is 50% of the mass of the mixed powder;

[0066] The amount of powder tartar used is 3% of the mass of the mixed powder.

[0067] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0068] Pass the mixed powder through a 50-mesh sieve;

[0069] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0070] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 20 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0071] Example 3

[0072] A quinoa multigrain chiffon cake, except for the proportion of eggs, is the same as that in Example 2. The quinoa multigrain chiffon cake is composed of the following ingredients: mixed powder, eggs, milk, xylitol, salad oil and cream of tartar.

[0073] The mixed powder comprises 10% quinoa flour, 88% cake flour, and 2% baking powder;

[0074] The amount of eggs used is 2.7 times the mass of the mixed powder;

[0075] The amount of xylitol used is 75% of the mass of the mixed powder;

[0076] The amount of milk used is 40% of the mass of the mixed powder;

[0077] The amount of salad oil used is 40% of the mass of the mixed powder;

[0078] The amount of powder tartar used is 2% of the mass of the mixed powder.

[0079] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0080] Pass the mixed powder through a 45-mesh sieve;

[0081] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0082] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 16 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0083] Example 4

[0084] A quinoa multigrain chiffon cake, except for the proportion of eggs, is the same as that in Example 2. The quinoa multigrain chiffon cake is composed of the following ingredients: mixed powder, eggs, milk, xylitol, salad oil and cream of tartar.

[0085] The mixed powder comprises 10% quinoa flour, 88% cake flour, and 2% baking powder;

[0086] The amount of eggs used is 2.8 times the mass of the mixed powder;

[0087] The amount of xylitol used is 75% of the mass of the mixed powder;

[0088] The amount of milk used is 40% of the mass of the mixed powder;

[0089] The amount of salad oil used is 40% of the mass of the mixed powder;

[0090] The amount of powder tartar used is 2% of the mass of the mixed powder.

[0091] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0092] Pass the mixed powder through a 40-mesh sieve;

[0093] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0094] Add the meringue, egg yolk mixture, salad oil, tartrazine, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 17 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0095] Example 5

[0096] A quinoa multigrain chiffon cake, except for the proportion of eggs, is the same as that in Example 2. The quinoa multigrain chiffon cake is composed of the following ingredients: mixed powder, eggs, milk, xylitol, salad oil and cream of tartar.

[0097] The mixed powder comprises 10% quinoa flour, 88% cake flour, and 2% baking powder;

[0098] The amount of eggs used is 2.9 times the mass of the mixed powder;

[0099] The amount of xylitol used is 75% of the mass of the mixed powder;

[0100] The amount of milk used is 40% of the mass of the mixed powder;

[0101] The amount of salad oil used is 40% of the mass of the mixed powder;

[0102] The amount of powder tartar used is 2% of the mass of the mixed powder.

[0103] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0104] Pass the mixed powder through a 45-mesh sieve;

[0105] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0106] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 15 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0107] Example 6

[0108] A quinoa multigrain chiffon cake, except for the proportion of milk which differs from that in Example 4, has the same components as in Example 2. The quinoa multigrain chiffon cake is composed of the following ingredients: mixed powder, eggs, milk, xylitol, salad oil, and cream of tartar.

[0109] The mixed powder comprises 10% quinoa flour, 88% cake flour, and 2% baking powder;

[0110] The amount of eggs used is 2.8 times the mass of the mixed powder;

[0111] The amount of xylitol used is 75% of the mass of the mixed powder;

[0112] The amount of milk used is 50% of the mass of the mixed powder;

[0113] The amount of salad oil used is 40% of the mass of the mixed powder;

[0114] The amount of powder tartar used is 2% of the mass of the mixed powder.

[0115] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0116] Pass the mixed powder through a 45-mesh sieve;

[0117] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0118] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 20 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0119] Example 7

[0120] A quinoa multigrain chiffon cake, except for the proportion of milk which differs from that in Example 4, has the same components as in Example 2. The quinoa multigrain chiffon cake is composed of the following ingredients: mixed powder, eggs, milk, xylitol, salad oil, and cream of tartar.

[0121] The mixed powder comprises 10% quinoa flour, 88% cake flour, and 2% baking powder;

[0122] The amount of eggs used is 2.6 times the mass of the mixed powder;

[0123] The amount of xylitol used is 75% of the mass of the mixed powder;

[0124] The amount of milk used is 60% of the mass of the mixed powder;

[0125] The amount of salad oil used is 40% of the mass of the mixed powder;

[0126] The amount of powder tartar used is 2% of the mass of the mixed powder.

[0127] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0128] Pass the mixed powder through a 40-mesh sieve;

[0129] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0130] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 20 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0131] Example 8

[0132] A quinoa multigrain chiffon cake, except for the proportion of milk, is the same as that in Example 2. The quinoa multigrain chiffon cake is composed of the following ingredients: mixed powder, eggs, milk, xylitol, salad oil and cream of tartar.

[0133] The mixed powder comprises 10% quinoa flour, 88% cake flour, and 2% baking powder;

[0134] The amount of eggs used is 2.6 times the mass of the mixed powder;

[0135] The amount of xylitol used is 75% of the mass of the mixed powder;

[0136] The amount of milk used is 70% of the mass of the mixed powder;

[0137] The amount of salad oil used is 40% of the mass of the mixed powder;

[0138] The amount of powder tartar used is 2% of the mass of the mixed powder.

[0139] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0140] Sift the mixed powder 50 times;

[0141] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0142] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 20 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0143] Example 9

[0144] The recipe for a quinoa multigrain chiffon cake is the same as that of Example 2, except for the proportion of xylitol, which is different from that of Example 4. The quinoa multigrain chiffon cake is composed of the following ingredients: mixed powder, eggs, milk, xylitol, salad oil and cream of tartar.

[0145] The mixed powder comprises 10% quinoa flour, 88% cake flour, and 2% baking powder;

[0146] The amount of eggs used is 2.8 times the mass of the mixed powder;

[0147] The amount of xylitol used is 80% of the mass of the mixed powder;

[0148] The amount of milk used is 40% of the mass of the mixed powder;

[0149] The amount of salad oil used is 40% of the mass of the mixed powder;

[0150] The amount of powder tartar used is 2% of the mass of the mixed powder.

[0151] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0152] Pass the mixed powder through a 60-mesh sieve;

[0153] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0154] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 20 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0155] Example 10

[0156] A quinoa multigrain chiffon cake, except for the proportion of xylitol, is the same as that in Example 2. The quinoa multigrain chiffon cake is composed of the following ingredients: mixed powder, eggs, milk, xylitol, salad oil and cream of tartar.

[0157] The mixed powder comprises 10% quinoa flour, 88% cake flour, and 2% baking powder;

[0158] The amount of eggs used is 2.6 times the mass of the mixed powder;

[0159] The amount of xylitol used is 85% of the mass of the mixed powder;

[0160] The amount of milk used is 40% of the mass of the mixed powder;

[0161] The amount of salad oil used is 40% of the mass of the mixed powder;

[0162] The amount of powder tartar used is 2% of the mass of the mixed powder.

[0163] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0164] Pass the mixed powder through a 40-mesh sieve;

[0165] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0166] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 18 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0167] Comparative Example 1

[0168] A quinoa multigrain chiffon cake, wherein the quinoa multigrain chiffon cake is composed of the following ingredients: mixed flour, eggs, milk, xylitol, salad oil and cream of tartar;

[0169] The mixed powder comprises 15% quinoa flour, 83% cake flour and 2% baking powder;

[0170] The amount of eggs used is 2.6 times the mass of the mixed powder;

[0171] The amount of xylitol used is 75% of the mass of the mixed powder;

[0172] The amount of milk used is 40% of the mass of the mixed powder;

[0173] The amount of salad oil used is 40% of the mass of the mixed powder;

[0174] The amount of powder tartar used is 2% of the mass of the mixed powder.

[0175] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0176] Pass the mixed powder through a 55-mesh sieve;

[0177] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0178] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 18 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0179] Comparative Example 2

[0180] A quinoa multigrain chiffon cake, wherein the quinoa multigrain chiffon cake is composed of the following ingredients: mixed flour, eggs, milk, xylitol, salad oil and cream of tartar;

[0181] The mixed powder comprises 20% quinoa flour, 78% cake flour, and 2% baking powder;

[0182] The amount of eggs used is 2.6 times the mass of the mixed powder;

[0183] The amount of xylitol used is 75% of the mass of the mixed powder;

[0184] The amount of milk used is 40% of the mass of the mixed powder;

[0185] The amount of salad oil used is 40% of the mass of the mixed powder;

[0186] The amount of powder tartar used is 2% of the mass of the mixed powder.

[0187] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0188] Pass the mixed powder through a 45-mesh sieve;

[0189] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0190] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 20 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0191] Comparative Example 3

[0192] A quinoa multigrain chiffon cake, wherein the quinoa multigrain chiffon cake is composed of the following ingredients: mixed flour, eggs, milk, xylitol, salad oil and cream of tartar;

[0193] The mixed powder comprises 10% quinoa flour, 88% cake flour, and 2% baking powder;

[0194] The amount of eggs used is 2.6 times the mass of the mixed powder;

[0195] The amount of xylitol used is 90% of the mass of the mixed powder;

[0196] The amount of milk used is 50% of the mass of the mixed powder;

[0197] The amount of salad oil used is 40% of the mass of the mixed powder;

[0198] The amount of powder tartar used is 2% of the mass of the mixed powder.

[0199] The preparation method of the above quinoa multigrain chiffon cake includes the following steps:

[0200] Pass the mixed powder through a 45-mesh sieve;

[0201] Separate the egg whites and yolks. Whip the egg whites to prepare meringue; stir the egg yolks to obtain egg yolk paste.

[0202] Add the meringue, egg yolk mixture, salad oil, chyme, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven for 16 minutes. After baking, cool and unmold to obtain the quinoa multigrain chiffon cake.

[0203] To further investigate the effect of the component ratios of quinoa and multigrain chiffon cakes in Examples 1-10 and Comparative Examples 1-3 on the chiffon cakes, we conducted the following experiments.

[0204] 1. Materials and Methods

[0205] 1.1 Materials

[0206] Quinoa: provided by Jingyue County Huopin Company;

[0207] Whole milk; fresh eggs, corn oil, xylitol, baking powder, cream of tartar; low-gluten flour, all commercially available.

[0208] 1.2 Instruments

[0209] Oven: Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd.; High-speed grinder: Guangzhou Daxiang Electronic Machinery Equipment Co., Ltd.; Refrigerator: Qingdao Haier Co., Ltd.; Blower drying oven: Changzhou Putian Instrument Manufacturing Co., Ltd.; 7890A / 5975C gas chromatograph-mass spectrometer: Agilent Technologies, USA; UltraScan PRO colorimeter: Hunter Lab Associates, USA; Manual SPME handle, diethylbenzene / carbon molecular sieve / polydimethylsiloxane, extraction fiber: Supelco, USA.

[0210] 1.3 Methods

[0211] 1) Sensory evaluation criteria:

[0212] A sensory evaluation team of 10 professionally trained personnel was selected. The team members rinsed their mouths between two tests and evaluated the internal texture and external appearance of the cake. The evaluation criteria are shown in Table 1.

[0213] Table 1 Sensory Evaluation Criteria

[0214] Evaluation factors Standard score Evaluation indicators External form 25 Smooth surface, no cracks, good resilience external color 25 Yellowish-brown with slight spots, not whitish. Internal color 25 The color is whitish, with no cracks or small pores. internal taste 25 It has a soft texture, no off-flavor, and is slightly sweet.

[0215] 2) Measurement Indicators

[0216] The specific volume of the quinoa low-sugar chiffon cake was determined according to the millet substitution method in GB / T 20981—2007. Each sample was measured in triplicate, and the average value was taken. The protein content of the cake was determined according to the "National Food Safety Standard - Determination of Protein in Food". The fat content of the cake was determined according to the "National Food Safety Standard - Determination of Fat in Food". The total sugar content of the cake was determined according to the "Methods for Quality Inspection of Pastries". The moisture content of the cake was determined by recording the weight of the cake before and after drying in a drying oven and calculating the moisture content. The flavonoid content of the cake was determined using a UV-Vis spectrophotometer. For microbiological testing, the low-sugar quinoa chiffon cake was sealed in a bag and refrigerated at 4℃ for seven days.

[0217] Cake flavor analysis: Extraction fiber, DVB / CAR / PDMS, 2cm, 50 / 30μm, pre-aged according to instructions. The reaction solution was poured into a 15mL solid-phase microextraction bottle. 1μL of 1,2-o-dichlorobenzene, 0.73ng / g methanol solution was injected into the resulting reaction solution using a syringe, followed by the addition of 2.0g sodium chloride. Solid-phase microextraction was then performed. Pre-equilibration was carried out at 50°C for 15 min, followed by headspace adsorption for 20 min. The extraction fiber was then rapidly inserted into a GC-MS system for desorption for 3 min, followed by GC-MS analysis.

[0218] GC conditions: (1) Column DB-WAX capillary column (30m×250μm, 0.25μm); Injector temperature 250℃; Temperature program: Initial temperature 40℃, increase to 200℃ at a rate of 5℃ / min, and finally increase to 230℃ at a rate of 10℃ / min, hold for 2min; Carrier gas He flow rate 1.0mL / min; Splitless. (2) Column HP-5MS capillary column (30m×250μm, 0.25μm); Injector temperature 250℃; Temperature program: Initial temperature 40℃, increase to 80℃ at a rate of 5℃ / min, then increase to 160℃ at a rate of 3℃ / min, hold for 2min, and increase to 280℃ at a rate of 20℃ / min; Carrier gas He flow rate 1.0mL / min; Splitless.

[0219] MS conditions: Electron impact ionization source, energy 70 eV; ion source temperature 230℃; quadrupole temperature 150℃; full scan mode, mass scan range 50–450 amu; auxiliary heating wire temperature 230℃. Quantification was performed using the internal standard method, with 1,2-o-dichlorobenzene and a 0.73 ng / g methanol solution as standards. The content of the identified compounds was calculated using the formula m = ρ × V × A / A0 × 1000. Where: m is the absolute content of the identified compound / ng, ρ is the concentration of 1,2-o-dichlorobenzene, 0.073 ng / g, V is the volume of 1,2-o-dichlorobenzene, 1 μL, A is the peak area of ​​the identified compound, and A0 is the peak area of ​​1,2-o-dichlorobenzene.

[0220] Under the same gas-mass conditions, inject 1 μL of C5-C27 n-alkanes and 1 μg / μL of dichloromethane as solvent, and calculate the retention indices (RI). The formula for calculating RI is as follows:

[0221]

[0222] In the formula: t n and t( n+1 ) represent the retention times of n-alkane with carbon numbers n and n+1, respectively; t i Is the retention time in t? n and t (n+1 The retention time of the i-th compound between ().

[0223] 2. The effect of different components on quinoa chiffon cake

[0224] 2.1 The effect of quinoa flour on quinoa chiffon cake

[0225] Sensory evaluation and specific volume measurements were performed on the chiffon cakes from Examples 1 and 2, as well as Comparative Examples 1 and 2. The results are as follows: Figure 1 and Figure 2 As shown. From Figure 1 It can be seen that the sensory evaluation score shows a trend of first increasing and then decreasing with the addition of quinoa flour. As shown in the figure, when the amount of quinoa flour added is less than 10%, the sensory evaluation score is low because there is too little quinoa flour added, and the cake lacks the taste of quinoa. When the amount of quinoa flour added is higher than 10%, the sensory evaluation score will also decrease because too much quinoa flour added will make the cake taste bitter and astringent.

[0226] Depend on Figure 2It can be seen that as the proportion of quinoa flour increases, the specific volume of the cake first increases and then decreases. The specific volume of the cake is highest when the quinoa flour content is 10%. This is because adding too much quinoa flour reduces the gluten content of the cake's internal system, making the cake structure unstable and reducing the batter's ability to stabilize the structure, thus resulting in a lower specific volume. After considering both specific volume and sensory evaluation, it was found that the optimal addition amount of quinoa flour is 10%. Based on the results shown in the figure, the three optimal data points were selected, and the data points of quinoa flour addition of 5%, 10%, and 15% were used as reference data for the orthogonal experiment.

[0227] 2.2 The effect of eggs on quinoa chiffon cake

[0228] Sensory evaluation and specific volume measurements were performed on the chiffon cakes from Examples 2, 3 to 5. The results are as follows: Figure 3 and Figure 4 As shown. From Figure 3 It can be seen that the sensory evaluation score shows a trend of first increasing and then decreasing as the proportion of egg liquid is added. As shown in the figure, when the amount of egg liquid added is less than 2.8 times the mass of the mixed flour, that is, 280%, the sensory evaluation score is low because too little egg liquid is added, and the cake has a hard texture. When the amount of egg liquid added is more than 2.8 times the mass of the mixed flour, that is, 280%, the sensory evaluation score will also decrease because too much egg liquid will make the cake taste fishy and astringent.

[0229] Depend on Figure 4 It can be seen that as the proportion of egg liquid increases, the specific volume of the cake first increases and then decreases, reaching its highest point when the egg liquid content is 280%. This is because adding too much egg liquid can easily make the cake taste fishy. Furthermore, the molecular structure of proteins is affected by high temperatures, increasing the moisture content of the cake. Excessive water vapor inside the cake during baking can easily cause it to collapse, or result in a very moist interior, affecting the specific volume and thus lowering it. Considering both specific volume and sensory evaluation, the optimal egg liquid content is found to be 280%. Based on the results shown in the figure, the three optimal values ​​were selected: egg liquid content of 2.6 times, 2.7 times, and 2.8 times the mass of the mixed flour, i.e., 260%, 270%, and 280%, respectively, as reference data for the orthogonal experiment.

[0230] 2.3 The effect of pure milk on quinoa chiffon cake

[0231] Sensory evaluation and specific volume measurements were performed on the chiffon cakes from Examples 2, 6 to 8. The results are as follows: Figure 5 and Figure 6 As shown. The results are as follows. Figure 5 As shown, from Figure 5It can be seen that the sensory evaluation score shows a trend of first increasing and then decreasing as the proportion of pure milk increases. As shown in the figure, when the amount of pure milk added is less than 50%, the sensory evaluation score is low because too little pure milk is added, and the cake is hard and not fluffy. When the amount of pure milk added is higher than 50%, the sensory evaluation score will also decrease because too much pure milk will make the cake batter too thin, resulting in a cake with large pores and an overly fluffy texture.

[0232] Depend on Figure 6 It can be seen that the specific volume of the cake gradually decreases with the increase of the proportion of pure milk. The specific volume of the cake is highest when the amount of pure milk added is 40%. This may be because the addition of pure milk increases the moisture content of the cake batter. Too much water vapor inside the cake during baking makes it difficult to escape, which can easily lead to the cake collapsing, or the cake being too moist inside affects the specific volume, thus resulting in a lower specific volume. After considering both specific volume and sensory evaluation, the optimal amount of pure milk added is found to be 40%–50%. Based on the results shown in the figure, the three optimal data points of 40%, 50%, and 60% pure milk addition were selected as reference data for the orthogonal experiment.

[0233] 2.4 Effect of Xylitol on Quinoa Chiffon Cake

[0234] Sensory evaluation and specific volume measurements were performed on the chiffon cakes from Examples 2, 9, 10, and Comparative Example 3. The results are as follows: Figure 7 and Figure 8 As shown. The results are as follows. Figure 7 As shown, from Figure 7 It can be seen that the sensory evaluation score shows a trend of first increasing and then decreasing with the addition of xylitol. As shown in the figure, when the amount of xylitol added is less than 80%, the sensory evaluation score is low because too little xylitol is added and the cake does not taste sweet. When the amount of xylitol added is higher than 85%, the sensory evaluation score will also decrease because too much xylitol will make the cake too sweet.

[0235] Depend on Figure 8 It can be seen that as the proportion of xylitol increases, the specific volume of the cake first increases and then decreases, reaching its highest point when the xylitol content is 85%. This is likely because increasing the xylitol content makes the meringue more stable and less prone to defoaming, resulting in a more stable internal network structure in the cake batter, a finer texture, and better springiness, thus leading to a higher specific volume. Considering both specific volume and sensory evaluation, the optimal xylitol content was found to be 85%. Based on the results shown in the figure, the three optimal values ​​of 80%, 85%, and 90% xylitol content were selected as reference data for the orthogonal experiment.

[0236] 2.5 Orthogonal Experiment

[0237] Based on the single-factor experiments in sections 2.1 to 2.4, three optimal data points for each factor were selected for orthogonal experiments. The optimal formula was selected using the sensory evaluation and specific volume of the cake as criteria. The specific design scheme is shown in Table 2.

[0238] Table 2 Orthogonal experimental design for quinoa chiffon cake

[0239]

[0240] The experimental results obtained from the orthogonal experimental design described above are shown in Table 3. Based on the four factors mentioned above—quinoa flour, egg liquid, pure milk, and xylitol—the range R calculated after the orthogonal experiment represents the influence of a certain factor on the cake quality. The larger the range R value, the greater the influence of that factor on the cake. Table 3 shows the results of the orthogonal experiment. As can be seen from Table 3, a total of nine sets of data were analyzed. The sensory evaluation scores of these nine recipes were statistically analyzed, and the specific volume of each of the nine recipes was calculated. Finally, the range R was calculated. For sensory evaluation, by comparing the range R values, the influence of each factor on the low-sugar quinoa chiffon cake was summarized as follows from largest to smallest: A>C>B>D. The optimal cake recipe was A2B3C1D1, which is 10% quinoa flour, 280% egg liquid, 40% pure milk, and 80% xylitol. For specific volume, by comparing the range R value, the influence of each factor on low sugar quinoa chiffon cake was summarized from largest to smallest as A>D>C>B. The optimal formula was A2B1C1D1, which is 10% quinoa flour, 260% egg liquid, 40% pure milk, and 80% xylitol.

[0241] Table 3 Results of the orthogonal experiment

[0242]

[0243]

[0244] Through orthogonal experiments, we can conclude that the optimal recipes for low-sugar quinoa chiffon cake, based on sensory evaluation and specific volume, are A2B3C1D1 and A2B1C1D1, respectively. During the verification experiment, these two optimal recipes were re-measured. The sensory evaluation of recipe A2B3C1D1 was 93.6 and the specific volume was 6.59 ml / g, while the sensory evaluation of recipe A2B3C1D1 was 92.8 and the specific volume was 6.37 ml / g. The difference between the two is solely due to the influence of the egg liquid. This may be because the addition of egg liquid can make the internal network structure of the cake more stable, and the addition of eggs can enrich the texture of the cake, making it softer and more delicious, and increasing its aroma. In comparison, the low-sugar quinoa chiffon cake obtained by the former formula is better. Therefore, the optimal formula selected is A2B3C1D1, that is, the proportion of each factor added is 10% quinoa flour, 280% egg liquid, 40% pure milk, and 80% xylitol, which is the ratio of quinoa multigrain chiffon cake in Example 9.

[0245] 3. Results of physicochemical analysis of quinoa chiffon cake

[0246] 3.1 Physicochemical Nutritional Component Analysis

[0247] Experimental and control groups were set up separately. The experimental group consisted of the optimal formula obtained from single-factor experiments, orthogonal experiments, and verification experiments: A2B3C1D1 quinoa flour 10%, egg liquid 280%, pure milk 40%, and xylitol 80%, which is the ratio of the quinoa multigrain chiffon cake in Example 9. The blank control group was a regular cake made of low-gluten flour, eggs, pure milk, white sugar, and corn oil. Under the same additive ratios and baking temperature and time, the physicochemical nutritional components of the two cakes, including protein, fat, moisture, total sugar, and total flavonoids, were analyzed and compared. The results are as follows: Figure 9 As shown, from Figure 9 It can be seen that, compared with ordinary chiffon cake, the low-sugar quinoa chiffon cake made by replacing white sugar with xylitol and low-gluten flour with quinoa flour has a relatively higher protein content and a relatively lower fat content, achieving a low-fat effect. The moisture content is not significantly different, but the total sugar content is significantly lower, with a huge difference compared with ordinary chiffon cake, effectively achieving the goal of low sugar. This can accelerate the body's absorption of food, and the flavonoid content is also significantly higher than that of ordinary chiffon cake, which is of great benefit to human health. Therefore, through this experimental design and optimized formula, the cake obtained through the synergy between quinoa flour, xylitol, and other ingredients achieves the goal of low sugar and low fat, while maintaining a certain nutritional value while ensuring the cake's taste.

[0248] 3.2 Microbial Indicator Analysis

[0249] Microbiological analysis was performed on the quinoa and multigrain chiffon cake from Example 9, and the results are shown in Table 4. Table 4 shows that the number of *E. coli* colonies gradually increased with the increase in refrigeration days, exhibiting a rapid increase. However, within one week, the number of *E. coli* colonies was 7, which meets the national standard. The total number of all colonies also gradually increased with the increase in refrigeration days, reaching 1506 on the seventh day, which also meets the national standard. Therefore, the quinoa and multigrain chiffon cake from Example 9 obtained after formula optimization meets the national standard.

[0250] Table 4. Results of Microbiological Indicators for Quinoa Chiffon Cake

[0251]

[0252] 3.3 Chromatographic Analysis Results

[0253] Solid-phase microextraction-gas chromatography-mass spectrometry (SPE-GC-MS) was used to analyze the volatile substances in the quinoa and multigrain chiffon cake of Example 9. Table 5 shows that chromatographic analysis revealed a total of 45 compounds in the cake, excluding impurities. These included 6 alkanes, 9 aldehydes, 8 alcohols, 2 acids, 2 alkenes, 2 ketones, 4 esters, 2 benzenes, 1 alkyne, 1 amine, and eight other compounds.

[0254] The abundance of various compounds indicates that aldehydes are the most prevalent volatile substances in this cake. Aldehydes are characteristic flavor products of fat degradation, with low thresholds and broad flavor profiles, thus contributing significantly to the overall flavor of the quinoa and multigrain chiffon cake, especially low-carbon aldehydes. Table 5 shows that hexanal has the highest content. The next most abundant volatile substances, in descending order of content, are alcohols, alkanes, and esters. While alkanes are diverse, they have high thresholds, generally exhibiting weak or no aroma, indistinct flavor characteristics, and lacking flavor activity. Alcohols possess plant-like and aromatic odors and have high thresholds. The aroma of natural butter primarily originates from alcohols and lipids, with esters contributing more significantly. This is because esters are mostly formed through esterification reactions between acids and alcohols; short-chain esters below C10 generally exhibit typical fruity aromas, while long-chain esters typically have a faint oily taste. Alkenes generally have low thresholds, often exhibiting floral and fruity aromas, and also play an important role in the cake's flavor. Most ketones also have a distinctive aroma.

[0255] Table 5. Analysis of the compound content and retention index of quinoa and multigrain chiffon cake.

[0256]

[0257]

[0258]

[0259] The above experimental results show that the quinoa chiffon bread of this invention uses quinoa flour as the raw material and xylitol instead of white sugar. Through a combination of single-factor and orthogonal experiments, and finally verification experiments, the formula was continuously optimized, and the most suitable low-sugar quinoa chiffon cake formula was selected: 10% quinoa flour, 280% egg liquid, 40% milk, and 80% xylitol. The physicochemical indicators of the cake made with this formula were measured. Compared with ordinary chiffon cake, its protein content increased by 12.6%, its fat content decreased by 5.4%, its total sugar content was almost half that of ordinary chiffon cake, and its flavonoid content was almost twice that of ordinary chiffon cake, meeting the low-sugar and low-fat standard. The microbiological indicators of the cake were also measured and met national standards. Finally, solid-phase microextraction-gas chromatography-mass spectrometry was used to analyze the volatile substances in the quinoa multigrain chiffon cake of Example 9. The results showed that the main volatile substances were aldehydes, alcohols, and esters, especially low-carbon aldehydes, which had a more significant impact on the cake's flavor. This is mainly because by controlling the amount of quinoa flour, xylitol, milk, and eggs added to the cake, the cake can undergo better lipid oxidation during the cooling process, resulting in a higher content of aldehydes. Aldehydes can release the aroma of oils, thereby improving the flavor of the cake and giving the chiffon cake a better and more pleasant flavor.

[0260] Although preferred embodiments of the invention have been described, those skilled in the art, upon learning the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the appended claims are intended to be interpreted as including both the preferred embodiments and all changes and modifications falling within the scope of the invention.

Claims

1. A quinoa multigrain chiffon cake, characterized in that, The quinoa multigrain chiffon cake is made from the following ingredients: mixed flour, eggs, milk, xylitol, salad oil, and cream of tartar; By weight percentage, the mixed powder consists of the following ingredients: 5-10% quinoa flour; 2% baking powder; and the remainder is low-gluten flour. The amount of eggs used is 2.6 to 2.9 times the mass of the mixed powder; The amount of xylitol used is 75-85% of the mass of the mixed powder; The amount of milk used is 40-70% of the mass of the mixed powder; The amount of salad oil used is 40-60% of the mass of the mixed powder; The amount of powder tartar used is 2 to 5% of the mass of the mixed powder.

2. The quinoa multigrain chiffon cake according to claim 1, characterized in that, The mixed powder, by weight percentage, consists of the following ingredients: 10% quinoa flour; 2% baking powder; and the remainder is low-gluten flour.

3. The quinoa multigrain chiffon cake according to claim 1, characterized in that, The amount of xylitol used is 80% of the mass of the mixed powder.

4. A quinoa multigrain chiffon cake according to claim 1, characterized in that, The amount of eggs used is 2.6 times the mass of the mixed powder.

5. A quinoa multigrain chiffon cake according to claim 1, characterized in that, The amount of milk used is 40% of the mass of the mixed powder.

6. A method for preparing a quinoa multigrain chiffon cake, characterized in that, Includes the following steps, Weigh each raw material according to the proportions in claim 1; Sift the mixed powder; Separate the egg whites and yolks from the eggs. Whisk the egg whites to get meringue, and beat the egg yolks to get egg yolk batter. Add the meringue, egg yolk mixture, salad oil, xylitol, and cream of tartar to the sifted powder mixture, stir well, and bake in the oven to obtain a quinoa multigrain chiffon cake.

7. The method for preparing quinoa multigrain chiffon cake according to claim 6, characterized in that, The sieving process involves passing the material through a 40-60 mesh sieve.

8. The method for preparing quinoa multigrain chiffon cake according to claim 6, characterized in that, The baking time is 15 to 20 minutes.

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