A morphologically stable cake premix, its preparation method and use

Abstract

The present application relates to the technical field of food processing, and particularly relates to a morphologically stable cake premix powder, a preparation method and application thereof. The morphologically stable cake premix powder comprises the following raw materials in parts by weight: 100 parts of low-gluten wheat flour, 50-70 parts of white granulated sugar, 45-60 parts of egg components, 5-11 parts of milk powder, 1.5-2.5 parts of a composite emulsifier, 4-8 parts of a composite thickening agent, 0.1-1.0 parts of a water-retaining agent, 0.5-1.5 parts of salt and 1.5-2.5 parts of baking powder, and further comprises 0.2-0.5 parts of glutamine transaminase. The ingredients are uniformly dispersed to obtain the cake premix powder. Through a process of batter preparation and baking and shaping, the cake has a pore size variation coefficient CV value of less than or equal to 16%, a baking shrinkage rate of less than or equal to 9%, an elasticity of greater than or equal to 92%, and a recovery rate of greater than or equal to 38%, and has the effects of uniform pore structure, low baking shrinkage rate, excellent elasticity and recovery performance.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a morphologically stable cake premix, its preparation method, and its application. Background Technology

[0002] Cake premixes provide the technological foundation for the standardized and large-scale production of cakes, and have become an important part of the modern baking industry. Among them, sponge cakes and chiffon cakes are favored by consumers for their soft texture, delicate air pockets, and light taste, and are the main application categories of premix products. However, these types of cakes are highly dependent on the sufficient introduction and stable maintenance of air bubbles in the batter, as well as the orderly establishment of the gel skeleton during baking, and the requirements for raw material formulation and process conditions are much higher than for other types of cakes.

[0003] Most commercially available cake premixes currently use single or simple compound emulsifier systems and thickeners to stabilize the batter and improve texture. However, these formulations present three main technical challenges when used in industrialized, standardized cake production. First, there's the issue of pore structure control. Existing emulsifier systems have limited interfacial activity, failing to quickly reduce gas-liquid interfacial tension and form a stable interfacial film under low mixing intensity. This allows bubbles to easily coalesce and escape, resulting in poor high-temperature stability of the interfacial film during baking. Bubbles are prone to rupture or abnormal expansion, leading to uneven pore size distribution in the final product, affecting the cake's texture uniformity and appearance. Second, there's the issue of post-baking shape stability. When a cake cools after baking, the internal gases expand and contract, generating compressive stress. If the gel skeleton lacks sufficient mechanical strength, irreversible volume shrinkage and surface collapse will occur. Traditional solutions either increase egg white protein to strengthen the skeleton, leading to excessive protein denaturation at high temperatures and a dry, crumbly texture, or add hydrophilic colloids for thickening. The resulting viscoelastic network lacks sufficient high-temperature support and inhibits bubble expansion during early baking, limiting the cake's specific volume. The baking shrinkage rate of existing products is generally between 10-13%. Thirdly, there is the problem of uncontrolled moisture migration. During the baking and storage of cakes, the unsteady migration of moisture is a key factor that causes the cake core to become sticky, the crust to soften, or the whole cake to age and harden. Existing technology cannot actively intervene in the dynamic distribution and release rate of moisture in the baking heat field, which will cause uneven starch gelatinization and the formation of ungelatinized hard cores or overgelatinized sticky and wet tissues in some areas.

[0004] In summary, there is an urgent need for a cake premix technology that can synergistically regulate the stability of the bubble interface, the thermodynamic strength of the gel skeleton, and the dynamic distribution of moisture at the molecular interaction level, so as to achieve uniform and stable pore structure while taking into account the convenience of industrial production and product safety. Summary of the Invention

[0005] To overcome the shortcomings of existing technologies, this paper provides a cake premix powder that can synergistically regulate the stability of the bubble interface, the thermodynamic strength of the gel skeleton, and the dynamic distribution of moisture at the molecular interaction level. Through component blending, it achieves the formation of small, uniform bubble clusters under low mechanical stirring intensity, and simultaneously strengthens the air chamber walls to resist shrinkage stress in the baking heat field, thereby obtaining cake products with low pore size variation coefficient and low baking shrinkage rate.

[0006] In the first aspect, this application provides a cake premix powder with stable form, using the following technical solution: A stable cake premix, comprising the following ingredients by weight: 100 parts low-gluten wheat flour, 50-70 parts white sugar, 45-60 parts egg components, 5-11 parts milk powder, 1.5-2.5 parts compound emulsifier, 4-8 parts compound thickener, 0.1-1.0 parts water-retaining agent, 0.5-1.5 parts salt, and 1.5-2.5 parts baking powder; The composite thickener is composed of hydroxypropyl distarch phosphate, sodium carboxymethyl cellulose, and konjac glucomannan in a mass ratio of (8-15):1:(0.05-0.2); the degree of substitution of the sodium carboxymethyl cellulose is 0.7-0.9.

[0007] Through the above technical solutions, the composite emulsifier gradually migrates and adsorbs at the gas-liquid interface during stirring, forming a composite interfacial film with suitable mechanical strength and fluidity, achieving bubble refinement and stabilization under low stirring intensity; during baking, the composite thickener forms an interpenetrating network structure through hydrogen bonding and thermal gelation, significantly enhancing the shrinkage resistance of the air chamber walls; the water-retaining agent adsorbs and slowly releases moisture during storage and baking, suppressing the rate of moisture migration, making starch gelatinization and gel network establishment more compatible. The synergistic sequence of functional components, from interfacial adsorption and network enhancement to moisture buffering, collectively endows the cake with excellent qualities such as a coefficient of variation (CV) of ≤16%, baking shrinkage ≤9%, elasticity ≥92%, and recovery rate ≥38%, and the formulation and process window are wide, suitable for stable industrial production.

[0008] Using a composite thickener technology, hydroxypropyl distarch phosphate particles gelatinize, absorb water, and swell to form a preliminary filling network. Simultaneously, dissolved sodium carboxymethyl cellulose (CMC) molecular chains form numerous hydrogen bonds with the hydroxyl groups of the starch molecular chains through the carboxymethyl groups, bridging the swelling starch particles. During baking and heating, konjac glucomannan mainly participates in gel network formation through enhanced hydrogen bonding and hydrophobic interactions between its molecular chains, interpenetrating with the starch-CMC hydrogen bond network. The aforementioned polysaccharide gel network and the starch-CMC hydrogen bond network together constitute an interpenetrating structure, improving the structural integrity and deformation resistance of the gas chamber walls at high temperatures.

[0009] Preferably, the composite emulsifier is composed of lactic acid fatty acid glycerides, sucrose fatty acid esters and acetylated mono- and diglycerides of fatty acids in a mass ratio of (2.8-3.2):1:(7.8-8.2).

[0010] Preferably, the sucrose fatty acid ester is composed of a first sucrose fatty acid ester and a second sucrose fatty acid ester in a mass ratio of (8-12):1, wherein the HLB value of the first sucrose fatty acid ester is 11-14 and the HLB value of the second sucrose fatty acid ester is 15-16.

[0011] Through the above technical solutions, during the batter mixing process, lactic acid fatty acid glycerides, with their excellent interfacial activity, gradually adsorb onto the surface of newly generated bubbles, promoting bubble refinement and dispersion; acetylated mono- and diglycerides of fatty acids form a composite interfacial film with a certain mechanical strength, effectively inhibiting bubble aggregation; and sucrose fatty acid esters with dual HLB values, composed of hydrophilic and hydrophobic parts, optimize the fluidity and curvature of the interfacial film by adjusting the hydrophilic-lipophilic balance of the system, enabling bubbles to deform flexibly without breaking during subsequent mixing and heating.

[0012] Preferably, the egg component is whole egg powder.

[0013] Preferably, the water-retaining agent is one or more of microcrystalline cellulose, sodium alginate, xanthan gum, polydextrose, hydroxypropyl methylcellulose, and gellan gum.

[0014] Through the above technical solution, during the storage of premixed powder and the mixing of batter, microcrystalline cellulose adsorbs some free water, regulates the distribution of free water and the rheological properties of the batter, promotes the moderate swelling of gluten protein, and improves the workability of the batter. During the baking process, the adsorbed water is slowly released as the temperature rises, which slows down the rapid gelatinization process of starch at the heat transfer front, making the establishment of the gel network more matched with the rate of water evaporation, thereby avoiding the obstruction of internal heat transfer and later collapse caused by premature skin formation on the surface.

[0015] Preferably, the morphologically stable cake premix also includes transglutaminase, with an addition amount of 0.2-0.5 parts.

[0016] Through the above technical solution, transglutaminase catalyzes covalent cross-linking of proteins in egg components during the static rehydration stage of batter preparation, pre-constructing a protein network backbone. This protein network forms an interpenetrating structure with the polysaccharide gel network formed during subsequent baking, synergistically enhancing the strength of the air cell walls. During the cold water static rehydration stage, transglutaminase retains a certain catalytic activity under low-temperature conditions, enabling preliminary pre-cross-linking of proteins. During the subsequent baking process, when the temperature enters the enzyme's optimal activity range (40-55℃), the cross-linking reaction is further accelerated, ultimately forming a protein covalent network. Within the specified addition range, the degree of cross-linking is controllable, maintaining the elasticity and resilience of the cake.

[0017] Preferably, the morphologically stable cake premix does not contain sodium stearoyl lactylate, β-cyclodextrin, or aluminum-containing additives.

[0018] Secondly, this application provides a method for preparing a form-stable cake premix, comprising the following steps: adding low-gluten wheat flour, white sugar, milk powder, compound emulsifier, compound thickener, egg components, water-retaining agent, salt and baking powder into a mixer and dry mixing at a speed of 150-250 rpm for 2-5 minutes to obtain a uniformly mixed, form-stable cake premix.

[0019] Preferably, the method for preparing the morphologically stable cake premix further includes adding transglutaminase to a mixer and mixing them evenly.

[0020] Through the above technical solution, the functional components are evenly dispersed, avoiding excessive shearing that could damage the gluten network. This process has a wide operating window and low equipment requirements. The resulting premixed powder only needs to be mixed with water and oil to make cakes, significantly reducing the difficulty of end-user operation.

[0021] Thirdly, this application provides the application of a morphologically stable cake premix in cake preparation, comprising the following steps: S1. Batter preparation steps: Add 5-10℃ cold water to the stable cake premix, stir at 100-150rpm for 3-5 minutes, then let it stand to rehydrate for 25-35 minutes, then add liquid oil, stir at 100-150rpm for 2-3 minutes to obtain a smooth and even batter. S2. Baking and shaping steps: Pour the batter into the mold and put it into an oven preheated to 160-180℃ for baking. For the first 8-12 minutes of baking, continuously introduce steam into the oven. The amount of steam should be enough to maintain the humidity inside the oven and prevent significant condensation. The total baking time is 20-30 minutes.

[0022] Preferably, in step S1, the amount of cold water added is 65-75% of the mass of the premixed powder, and the amount of liquid oil added is 20-30% of the mass of the premixed powder.

[0023] The above technical solution employs a specific order of adding ingredients during the batter preparation stage: first adding cold water and stirring, then allowing it to stand and rehydrate, followed by adding liquid oil. During the standing and rehydration period, TG enzymes are activated for preliminary pre-crosslinking of proteins, and a composite thickener completes wetting and partial hydration. This provides a pre-dispersion basis for rapid gelatinization and gel network construction during the baking heating stage, allowing the bubble interface film to be established preferentially without oil interference, avoiding the inhibitory effect of oil on bubble foaming. This results in the formation of small, uniform bubble clusters even with low stirring intensity. Furthermore, during the initial 8-12 minutes of baking, steam is continuously introduced to maintain oven humidity, creating a synergistic effect with the slow-release effect of the internal water-retaining agent. This effectively delays premature crust formation, matching the timing of starch gelatinization, protein crosslinking, and bubble expansion. The resulting cake has small, uniform pores and no collapse or shrinkage, achieving high yield and operational tolerance in industrial production while ensuring excellent taste.

[0024] In summary, this application has the following beneficial effects: This application utilizes a synergistic blend of composite emulsifiers, composite thickeners, and water-retaining agents, combined with enzymatic cross-linking enhancement via transglutaminase, to prepare a cake premix with uniform pore structure and high morphological stability. Cakes made with this morphologically stable cake premix exhibit excellent performance, with a pore size variation coefficient (CV) ≤16%, baking shrinkage ≤9%, elasticity ≥92%, and recovery rate ≥38%, demonstrating its outstanding advantages in pore uniformity, morphological retention, and mouthfeel elasticity. Detailed Implementation

[0025] The technical solutions of this application are further illustrated by specific embodiments below. These specific embodiments do not represent a limitation on the scope of protection of this application. Any non-essential modifications and adjustments made by others based on the concept of this application still fall within the scope of protection of this application.

[0026] Unless otherwise specified, the test methods shown in the following examples are conventional methods. All reagents and materials shown are commercially available food-grade products.

[0027] Among them, sucrose fatty acid esters were purchased from Liuzhou Aigefu Food Technology Co., Ltd. (models: SE-13, SE-16P); hydroxypropyl distarch phosphate was purchased from Hangzhou Prostar Starch Co., Ltd.; sodium carboxymethyl cellulose was purchased from Changshu Weiyi Technology Co., Ltd. (model: FVH9, DS=0.9); microcrystalline cellulose was purchased from Huzhou Linghu Xinwang Chemical Co., Ltd. (average particle size approximately 50 μm); and transglutaminase was purchased from Guangdong Yiduoli Biotechnology Co., Ltd. (food grade, enzyme activity 120).

[0028] The present application will be further described in detail below with reference to embodiments and comparative examples. Example

[0029] Example 1 A method for preparing a form-stable cake premix includes the following steps: adding low-gluten wheat flour, white sugar, milk powder, compound emulsifier, compound thickener, egg components, water-retaining agent, salt and baking powder into a mixer and dry mixing at 200 rpm for 3 minutes to obtain a uniformly mixed, form-stable cake premix.

[0030] The ingredient amounts of the stable cake premix are shown in Table 1.

[0031]

[0032] Example 2 The difference from Example 1 is that the specific ingredient amounts of the morphologically stable cake premix are shown in Table 1; in the preparation method, the mixer is dry-mixed at 150 rpm for 5 minutes to obtain a uniformly mixed, morphologically stable cake premix.

[0033] Example 3 The difference from Example 1 is that the specific ingredient amounts of the morphologically stable cake premix are shown in Table 1; in the preparation method, the mixer is dry-mixed at a speed of 250 rpm for 2 minutes to obtain a uniformly mixed morphologically stable cake premix.

[0034] Example 4 The difference from Example 1 is that glutamine transaminase was added to the formulation of Example 1, and the specific dosage of the ingredients is shown in Table 1.

[0035] Example 5 The difference from Example 1 is that glutamine transaminase was added to the formulation of Example 1, and the specific dosage of the ingredients is shown in Table 1. Application examples

[0036] Application Example 1 The application of shape-stable cake premixes in the preparation of shape-stable cakes includes the following steps: S1. Batter preparation steps: Add 5°C cold water to the stable cake premix and stir slowly at 130 rpm for 4 minutes. Then let it stand to rehydrate for 30 minutes to allow transglutaminase to enzymatically pre-crosslink the protein in the egg component. Then add corn oil and stir at 130 rpm for 3 minutes to obtain a smooth and even batter. S2. Baking and shaping steps: Pour the batter into the mold and bake in an oven preheated to 170°C. In the first 10 minutes of baking, introduce steam into the oven to maintain a relative humidity of 65%RH. The total baking time is 25 minutes.

[0037] The morphologically stable cake premix was prepared according to Example 1; In step S1, the amount of cold water added is 70% of the mass of the premixed powder (approximately 1600g), and the amount of corn oil added is 25% of the mass of the cake premixed powder (approximately 571g).

[0038] Application Example 2 The difference from Application Example 1 is that the morphologically stable cake premix prepared in Example 2 was used.

[0039] Application Example 3 The difference from Application Example 1 is that the morphologically stable cake premix prepared in Example 3 was used.

[0040] Application Example 4 The difference from Application Example 1 is that the morphologically stable cake premix prepared in Example 4 was used.

[0041] Application Example 5 The difference from Application Example 1 is that the morphologically stable cake premix prepared in Example 5 was used.

[0042] Application Example 6 The difference from Application Example 1 is that its application in preparing morphologically stable cakes includes the following steps: S1. Batter preparation steps: Add 5℃ cold water to the cake premix and stir at 100rpm for 5 minutes. Then let it stand to rehydrate for 25 minutes. Add corn oil and stir at 100rpm for 3 minutes to get a smooth and fine batter. S2. Baking and Shaping Steps: Pour the batter into the mold and bake in an oven preheated to 160°C. For the first 8 minutes of baking, introduce steam into the oven to maintain a relative humidity of 65%RH. The total baking time is 20 minutes.

[0043] In step S1, the amount of cold water added is 65% of the mass of the cake premix (approximately 1486g), and the amount of corn oil added is 20% of the mass of the cake premix (approximately 457g).

[0044] Application Example 7 The difference from Application Example 1 is that its application in preparing morphologically stable cakes includes the following steps: S1. Batter preparation steps: Add 10℃ cold water to the stable cake premix powder, stir slowly at 150rpm for 3 minutes, then let it stand to rehydrate for 35 minutes to allow transglutaminase to enzymatically pre-crosslink the protein in the egg component, then add corn oil and stir at 150rpm for 2 minutes to obtain a smooth and even batter. S2. Baking and shaping steps: Pour the batter into the mold and bake in an oven preheated to 180°C. For the first 12 minutes after baking begins, introduce steam into the oven to maintain a relative humidity of 65%RH. The total baking time is 30 minutes.

[0045] In step S1, the amount of cold water added is 75% of the mass of the cake premix (approximately 1714g), and the amount of corn oil added is 30% of the mass of the cake premix (approximately 686g). Comparative Example

[0046] Comparative Example 1 The difference from Application Example 1 is that the composite emulsifier is replaced with the emulsifier of the existing technical solution (CN112674132A): the total addition amount is 21.6g, of which sodium stearoyl lactylate accounts for 15% (3.24g) of the composite emulsifier, mono- and diglyceride fatty acid esters account for 25% (5.40g), lactic acid fatty acid esters account for 10% (2.16g), skim milk powder accounts for 40% (8.64g), and β-cyclodextrin accounts for 10% (2.16g); the remaining formulation and process conditions are the same as in Example 1.

[0047] Comparative Example 2 The difference from Application Example 1 is that the konjac glucomannan component was removed from the composite thickener (the mass ratio of hydroxypropyl distarch phosphate to sodium carboxymethyl cellulose was adjusted to 10:1, and konjac glucomannan was not added), while the total amount of gel skeleton added remained unchanged. The rest of the formulation and process conditions were exactly the same as in Application Example 1.

[0048] Comparative Example 3 The difference from Application Example 1 is that steam is not introduced into the oven during the baking and shaping step (conventional baking, no humidity control), while the rest of the formula and process conditions are exactly the same as Application Example 1.

[0049] Comparative Example 4 The difference from Application Example 1 is that the compound emulsifier is replaced with a commercially available emulsifier commonly used in cake premixes (15g of glyceryl monostearate and 6.5g of soy lecithin), while the rest of the formula and process conditions are exactly the same as in Application Example 1.

[0050] Comparative Example 5 The difference from Application Example 5 is that no transglutaminase is added, and konjac glucomannan is removed from the gel skeleton; no steam is used during baking, but the rest of the formulation and process conditions are exactly the same as Application Example 5. Performance testing

[0051] 1. Aperture Variation Coefficient (CV): After the cake has completely cooled to room temperature, use a special slicer to cut 2mm thick slices from the geometric center of the cake. Take 2 slices from each cake, and at least 3 independent cakes from each recipe. Place the slices on a black non-reflective background and use a flatbed scanner (reflective mode, resolution ≥600dpi) to acquire images of the cake core slices. Import the images into ImageJ software, convert them to 8-bit grayscale, perform background correction (rolling ball radius 50 pixels), binarize using the Otsu method, and invert the image to make the pores white foreground. Set the area selection range to (0.05-10mm). 2 Arrange boundary particles, analyze all pores that meet the conditions, and obtain the area A of each pore. Calculate the equivalent circle diameter d using the following formula: d = 2 × (A / π) 1 / 2 Merge all pore data (total number of pores ≥ 300), calculate the average and standard deviation of the equivalent circle diameter, CV value = (standard deviation of equivalent circle diameter of pores / average diameter) × 100%; the smaller the CV value, the more uniform the pore distribution.

[0052] 2. Baking shrinkage rate: Calculated according to the formula, baking shrinkage rate = (height measured immediately after baking - height after cooling for 2 hours) / height measured immediately after baking × 100%.

[0053] 3. Recovery rate and elasticity: After the cake was cooled at room temperature for 1 hour, it was cut into uniform thin slices of 2cm×4cm×4cm. The slices were tested using a texture analyzer (TA.XT Plus) with a P / 75 probe. The test parameters were set as follows: speed before test 1.0mm / s, speed during test 5.0mm / s, speed after test 5.0mm / s, residence time 5.0s, compression deformation rate 75%, and trigger force 5.0g. The force-time curves during the two compression processes were recorded, and the recovery rate and elasticity index of the sample were calculated using the instrument's built-in software.

[0054] 4. Cake specific volume: determined and scored according to GB / T 24303-2009 method, and the scoring table is shown in Table 2.

[0055]

[0056] The above performance tests were conducted on cakes made in various application examples and comparative examples, and the test results are shown in Table 3.

[0057]

[0058] As shown in Table 3, the pore size variation coefficient (CV) of Application Examples 1-7 ranged from 14.5% to 15.8%, all ≤16%; the baking shrinkage ranged from 6.8% to 8.1%, all ≤9%; the recovery rate ranged from 38.0% to 41.5%, all ≥38%; the elasticity ranged from 92.0% to 94.2%, all ≥92%; and the specific volume ranged from 4.5 to 5.2. The specific volume of the samples was 26-29 points, all reaching an excellent level, with outstanding advantages in terms of pore uniformity, shape retention, texture elasticity, and volume expansion. It should be noted that Application Examples 1-3 (without TG enzyme) and Application Examples 4-5 (with TG enzyme) show slightly higher specific volume scores (29 points) than Application Examples 4 (26 points) and 5 (28 points). This is because the scoring rules themselves have an inverted scoring range (scores gradually decrease within the specific volume range of 4.9-6 mL / g, which is an inherent design of the scoring table). This does not mean that TG enzyme has a negative impact on specific volume. In fact, the increase in specific volume from 4.8 mL / g to 5.2 mL / g, through the pre-crosslinked protein network, makes the TG enzyme more resistant to breakage during baking and expansion, allowing bubbles to expand to a larger size without collapsing, resulting in a larger volume and higher fluffiness. Considering all five core indicators, Application Example 4 shows the most outstanding overall performance.

[0059] Comparative Example 1: After replacing the emulsifier with CN112674132A, the CV value increased to 18.9%, the shrinkage rate increased to 10.5%, the recovery rate decreased to 33.2%, the elasticity decreased to 87.5%, and the specific volume decreased to 4.0 mL / g. All indicators showed significant deterioration, demonstrating that the three-component emulsifier system defined in the examples, which does not contain sodium stearoyl lactylate and β-cyclodextrin, is significantly superior to Comparative Example 1 in constructing an interfacial film with good elasticity.

[0060] Comparative Example 2: After removing KGM, the CV value increased to 16.8%, the shrinkage rate increased to 9.8%, the recovery rate decreased to 35.6%, the elasticity decreased to 89.8%, and the specific volume decreased to 4.3 mL / g. This indicates that KGM, as the third component of the gel skeleton, makes an irreplaceable contribution to the high-temperature deformation resistance and elastic recovery of the air chamber wall through its thermoinduced gelation. Its absence significantly increased the shrinkage rate and significantly decreased the elasticity.

[0061] Comparative Example 3: After removing steam humidity control, the CV value increased to 17.6%, the shrinkage rate increased to 10.1%, the recovery rate decreased to 34.8%, the elasticity decreased to 88.6%, and the specific volume decreased to 4.2 mL / g. This indicates that the steam environment plays a crucial role in delaying surface drying and ensuring uniform pore expansion during the initial baking stage; its absence significantly deteriorated both pore uniformity and morphological retention.

[0062] Comparative Example 4: After replacing the emulsifier with a commercially available conventional emulsifier (monoglyceride + lecithin), the CV value increased to 23.5%, the shrinkage rate increased to 12.2%, the recovery rate decreased to 30.5%, the elasticity decreased to 84.3%, and the specific volume decreased to 3.8 mL / g (score of only 20 points), showing the most significant deterioration in all indicators. This indicates that neither the commercially available monoglyceride + lecithin solution nor the CN112674132A solution can replace the synergistic effect of the composite emulsifier of this invention.

[0063] Comparative Example 5: Based on Application Example 5, with the simultaneous absence of transglutaminase, KGM, and steam humidity control, the CV value increased to 20.3%, the shrinkage rate increased to 13.5%, the recovery rate decreased to 29.8%, the elasticity decreased to 83.0%, and the specific volume decreased to 3.5 mL / g, making it the most severely degraded among all comparative examples. This set of data fully demonstrates a significant synergistic effect among TG enzyme, KGM, and steam humidity control.

[0064] The above experimental results show that cakes prepared using the morphologically stable cake premix of this application exhibit uniform pore structure, low baking shrinkage, and excellent elasticity and recovery properties. The pore size variation coefficient (CV) values ​​of Application Examples 1-7 were 14.5%-15.8%, baking shrinkage was 6.8%-8.1%, recovery rate was 38.0%-41.5%, elasticity was 92.0%-94.2%, and specific volume was 4.5-5.2 mL / g, all significantly better than Comparative Examples 1-5. This is attributed to the synergistic interfacial regulation of the three emulsifier components—lactic acid fatty acid glycerides, sucrose fatty acid esters, and acetylated mono- and diglycerides—and the interpenetrating network reinforcement of the ternary gel framework of hydroxypropyl distarch phosphate, sodium carboxymethyl cellulose, and konjac glucomannan. Comparative Example 5, lacking transglutaminase, konjac glucomannan, and steam humidity control, showed the most severe deterioration, with a significant decrease in elasticity recovery rate, far exceeding the additive effect of the individual factor deficiencies, fully demonstrating a significant synergistic effect among the three components.

[0065] This specific embodiment is merely an explanation of the present invention and is not intended to limit the invention. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but as long as they are within the scope of the present invention, they are protected by patent law.

Claims

1. A form-stable cake premix, characterized in that, The ingredients include the following parts by weight: 100 parts low-gluten wheat flour, 50-70 parts white sugar, 45-60 parts egg components, 5-11 parts milk powder, 1.5-2.5 parts compound emulsifier, 4-8 parts compound thickener, 0.1-1.0 parts water-retaining agent, 0.5-1.5 parts salt, and 1.5-2.5 parts baking powder; The composite thickener is composed of hydroxypropyl distarch phosphate, sodium carboxymethyl cellulose, and konjac glucomannan in a mass ratio of (8-15):1:(0.05-0.2); the degree of substitution of the sodium carboxymethyl cellulose is 0.7-0.

9.

2. The morphologically stable cake premix according to claim 1, characterized in that, The composite emulsifier is composed of lactic acid fatty acid glycerides, sucrose fatty acid esters and acetylated mono- and diglycerides of fatty acids in a mass ratio of (2.8-3.2):1:(7.8-8.2).

3. The morphologically stable cake premix according to claim 2, characterized in that, The sucrose fatty acid ester is composed of a first sucrose fatty acid ester and a second sucrose fatty acid ester in a mass ratio of (8-12):1, wherein the HLB value of the first sucrose fatty acid ester is 11-14 and the HLB value of the second sucrose fatty acid ester is 15-16.

4. The morphologically stable cake premix according to claim 1, characterized in that, The egg component is whole egg powder.

5. The morphologically stable cake premix according to claim 1, characterized in that, The water-retaining agent is one or more of microcrystalline cellulose, sodium alginate, xanthan gum, polydextrose, hydroxypropyl methylcellulose, and gellan gum.

6. The morphologically stable cake premix according to claim 1, characterized in that, It also includes transglutaminase, with an addition amount of 0.2-0.5 parts.

7. A method for preparing a morphologically stable cake premix as described in any one of claims 1-6, characterized in that, The process includes the following steps: Add low-gluten wheat flour, white sugar, milk powder, compound emulsifier, compound thickener, egg components, water-retaining agent, salt, and baking powder into a mixer and dry mix at 150-250 rpm for 2-5 minutes to obtain a uniformly mixed and stable cake premix.

8. The method for preparing morphologically stable cake premix according to claim 7, characterized in that, It also includes adding transglutaminase to a mixer and mixing them thoroughly.

9. The application of a morphologically stable cake premix as described in claims 1-6 in cake preparation, characterized in that, Including the following technical solutions: S1. Batter preparation steps: Add 5-10℃ cold water to the stable cake premix, stir at 100-150rpm for 3-5 minutes, then let it stand to rehydrate for 25-35 minutes, then add liquid oil, stir at 100-150rpm for 2-3 minutes to obtain a smooth and even batter. S2. Baking and shaping steps: Pour the batter into the mold and bake it in an oven preheated to 160-180℃. For the first 8-12 minutes of baking, continuously introduce steam into the oven. The total baking time is 20-30 minutes.

10. The application of the morphologically stable cake premix according to claim 9 in cake preparation, characterized in that, In step S1, the amount of cold water added is 65-75% of the mass of the premixed powder, and the amount of liquid oil added is 20-30% of the mass of the premixed powder.

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