CN113068731A - Novel cake with low calorie, no sucrose, no oil and no flour and preparation method thereof - Google Patents
Novel cake with low calorie, no sucrose, no oil and no flour and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D15/00—Improving finished, partly finished or par-baked bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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Abstract
The invention is suitable for the technical field of food processing, provides a novel cake with low calorie, no sucrose, no oil and no flour, and a preparation method thereof, and can reduce the calorie intake of a human body while enjoying the delicious taste brought by the cake, thereby reducing the probability of obesity. In order to control the calorie of the cake, firstly the fat content in the cake (calorie value of the fat is 37kJ/g at the maximum) is reduced, secondly the content of common carbohydrates (calorie value is 17kJ/g) is reduced, and then erythritol with the calorie of 0kJ/g, dietary fiber with the calorie of 8kJ/g and sugar alcohol with the calorie of 10kJ/g are used. The invention discloses a method for controlling the heat of a cake as much as possible on the premise of ensuring the taste by compounding various substances.
Description
Technical Field
The invention belongs to the technical field of cake making, and particularly relates to a novel cake with low calorie, no sucrose, no oil and no flour and a preparation method thereof.
Background
The cake is a food with sweet taste, soft mouthfeel and rich nutrition, and is popular among people all the time. The raw materials of the traditional cake mainly comprise white granulated sugar, flour, eggs and various edible oils, and sucrose and edible oil are added in a high proportion, so that the cake has soft and exquisite mouthfeel. However, excessive intake of sucrose and edible oil easily causes excessive intake of calorie, induces obesity and other chronic diseases, and is not good for health after long-term consumption.
At present, although the types of cakes on the market are various, the cakes are almost traditional cakes and cannot meet the requirements of modern people on health. In China, chronic diseases such as hypertension, diabetes, obesity and the like become main diseases affecting the health of people in China, and high-sugar and high-fat diet plays a vital role in the onset and development of the chronic diseases. The low-calorie sugar-free oil-free flour-free cake is developed, so that people can taste delicious, the requirements of consumers on healthy food are met, and the low-calorie sugar-free oil-free flour-free cake has a good market prospect.
Disclosure of Invention
In view of the above problems, the invention aims to provide a novel cake with low calorie, no sucrose, no oil and no flour, and a preparation method thereof, and aims to solve the technical problems that the existing cake has high calorie and is not suitable for long-term eating.
The invention adopts the following technical scheme:
on one hand, the low-calorie sucrose-free oil-free flour-free cake comprises the following components in parts by mass:
35-50 parts of fresh eggs, 8-12 parts of erythritol, 7-12 parts of coarse cereal powder, 2-6 parts of resistant starch, 2-6 parts of sorbitol, 1-5 parts of inulin, 1-5 parts of polydextrose, 1-5 parts of egg albumen powder, 1-3 parts of cake emulsifier, 1-3 parts of chiffon cake protein modifier, 1-3 parts of glycerol, 0.2-1 part of baking powder, 0.2-1 part of salt, 0.1-1 part of citric acid, 0.08-0.12 part of preservative, 0.001-0.1 part of oil-reducing enzyme preparation and 0.001-0.1 part of edible essence.
Further, the coarse cereal powder comprises: 5-8 parts of buckwheat flour and 2-4 parts of oat flour, wherein the preservative comprises: 0.08 part of potassium sorbate and 0.04 part of sodium dehydroacetate.
On the other hand, the preparation method of the novel cake added with the low-calorie sucrose-free oil-free flour comprises the following steps:
step S1: adding the coarse cereal powder into a colloid mill according to a certain material-liquid ratio, grinding to obtain coarse cereal slurry, and placing the coarse cereal slurry into a low-temperature refrigeration house for later use;
step S2: selecting fresh eggs to separate egg white and egg yolk for later use;
step S3: weighing resistant starch, inulin and polydextrose in proportion, adding water to fully dissolve, heating the liquid, placing into a high-pressure homogenizer to process to form emulsion, and cooling for later use;
step S4: weighing erythritol, a chiffon cake protein modifier and salt according to a proportion, putting the erythritol, the chiffon cake protein modifier and the salt together with the prepared fresh egg protein liquid into a protein temporary storage tank, stirring at a high speed to dissolve sugar, stirring until no obvious particles exist, and then putting the mixture into a beating machine to beat to obtain a protein beating liquid;
step S5: putting prepared fresh egg yolk liquid, pretreated resistant starch, inulin and polydextrose emulsion, pretreated coarse cereal slurry, sorbitol, egg albumen powder, cake emulsifier, glycerol, baking powder, oil-reducing enzyme preparation, citric acid, edible essence and preservative into an egg yolk liquid storage tank, and stirring at variable speed until no obvious particles exist to obtain egg yolk mixed liquid;
step S6: uniformly mixing the protein whipping liquid and the yolk mixed liquid to obtain cake paste;
step S7: injecting the mixed cake paste into a cake mould, placing the cake mould on a baking tray, and baking in a tunnel furnace;
step S8: and (4) demolding the baked cake, entering a cooling tunnel, and finally packaging.
Further, in step S1, the coarse cereal powder is added into a colloid mill according to a feed-liquid ratio of 2:1, the tooth pitch of the colloid mill is adjusted to 10 μm, and the coarse cereal powder is ground for 2 times.
Further, in step S3, the resistant starch, the inulin and the polydextrose are weighed according to the ratio of 5:2:2, water is added according to the feed-liquid ratio of 3:1 for full dissolution, and then the liquid is heated to 80 ℃; homogenizing with high pressure homogenizer at 30MPa for 3 times.
Further, in step S4, the specific gravity of the protein is controlled to be between 0.15 and 0.25.
Further, in step S6, the egg white whipping liquid and the egg yolk mixed liquid are uniformly mixed, and the specific gravity is controlled to be between 0.35 and 0.45.
Further, in step S7, the baking temperature and time of the tunnel oven are: the upper fire is 170 ℃ and 150 ℃, the lower fire is 140 ℃ and 125 ℃ and the time is 35 minutes.
The invention has the beneficial effects that:
firstly, various edible oil, sucrose and flour are not added in the formula of the cake, the cake is a cake with no sucrose, no edible oil and no flour in the true sense, only erythritol is used for replacing sucrose, and the heat is 0kJ/g, so that the heat brought by the sucrose is reduced;
secondly, in order to reduce the heat brought by adding the oil, no additional oil is added, a resistant starch is screened and repeatedly tested, the resistant starch, inulin and polydextrose are preheated and gelatinized, then high-pressure homogenization is carried out, the three substances are subjected to mutual polymerization reaction, and a substance similar to an oil texture is formed after high-pressure shearing;
thirdly, the invention selects the oil-reducing enzyme preparation, such as maltogenic amylase and cellulase, and the product after enzymolysis has the function similar to grease, and simultaneously can delay the aging of the cake. Meanwhile, an essence with fat taste is screened, so that the taste of the cake is further optimized;
fourthly, the colloid mill is innovatively introduced into the production process of the cake to pretreat the coarse cereal powder, so that the problem of poor taste of the coarse cereal powder is solved, and the prepared coarse cereal cake has healthy property and delicious taste and flavor of the cake.
Drawings
Fig. 1 is a flow chart of a preparation method of the novel cake with low calorie, no sucrose, no oil and no flour added.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In order to explain the technical means of the present invention, the following description will be given by way of specific examples.
The novel cake with low calorie, no sucrose, no oil and no flour addition provided by the invention comprises the following formula in parts by mass:
35-50 parts of fresh eggs, 8-12 parts of erythritol, 7-12 parts of coarse cereal powder, 2-6 parts of resistant starch, 2-6 parts of sorbitol, 1-5 parts of inulin, 1-5 parts of polydextrose, 1-5 parts of egg albumen powder, 1-3 parts of cake emulsifier, 1-3 parts of chiffon cake protein modifier, 1-3 parts of glycerol, 0.2-1 part of baking powder, 0.2-1 part of salt, 0.1-1 part of citric acid, 0.08-0.12 part of preservative, 0.001-0.1 part of oil-reducing enzyme preparation and 0.001-0.1 part of edible essence. Wherein the coarse cereal powder comprises: 5-8 parts of buckwheat flour and 2-4 parts of oat flour, wherein the preservative comprises: 0.08 part of potassium sorbate and 0.04 part of sodium dehydroacetate.
The preparation method comprises the following steps:
step S1: adding the coarse cereal powder into a colloid mill according to a certain material-liquid ratio, grinding to obtain coarse cereal slurry, and placing the coarse cereal slurry into a low-temperature refrigeration house for later use. Wherein the coarse cereal powder is added into a colloid mill according to the feed liquid ratio of 2:1, the tooth spacing of the colloid mill is adjusted to 10 mu m, and the grinding is carried out for 2 times.
Step S2: selecting fresh eggs to separate egg white and egg yolk for later use.
Step S3: weighing the resistant starch, the inulin and the polydextrose according to a certain proportion, adding water to fully dissolve, heating the liquid, placing the liquid into a high-pressure homogenizer to process to form emulsion, and cooling for later use.
Weighing resistant starch, inulin and polydextrose according to a ratio of 5:2:2, adding water according to a feed-liquid ratio of 3:1, fully dissolving, and heating the liquid to 80 ℃; homogenizing with high pressure homogenizer at 30MPa for 3 times.
Step S4: the erythritol, the chiffon cake protein modifier and the salt are weighed according to the proportion, the erythritol, the chiffon cake protein modifier and the salt are put into a protein temporary storage tank together with the prepared fresh egg protein liquid, the sugar is dissolved by high-speed stirring, the mixture is stirred until no obvious particles exist, and then the mixture enters a beating machine to be beaten to obtain the protein beating liquid. The specific gravity of the protein is controlled between 0.15 and 0.25.
Step S5: and putting the prepared fresh egg yolk liquid, the pretreated resistant starch, the inulin and polydextrose emulsion, the pretreated coarse cereal slurry, the sorbitol, the egg albumen powder, the cake emulsifier, the glycerol, the baking powder, the oil-reducing enzyme preparation, the citric acid, the edible essence and the preservative into an egg yolk liquid storage tank, and stirring at a variable speed until no obvious particles exist to obtain an egg yolk mixed liquid.
Step S6: uniformly mixing the protein whipping liquid and the yolk mixed liquid to obtain cake paste; the egg white beating liquid and the egg yolk mixed liquid are uniformly mixed, and the specific gravity is controlled to be between 0.35 and 0.45.
Step S7: and injecting the mixed cake paste into a cake mold, and placing the cake mold on a baking tray to enter a tunnel furnace for baking. The baking temperature and time of the tunnel furnace are as follows: the upper fire is 170 ℃ and 150 ℃, the lower fire is 140 ℃ and 125 ℃ and the time is 35 minutes.
Step S8: and (4) demolding the baked cake, entering a cooling tunnel, and finally packaging.
The pH value of the selected fresh eggs is less than 8.8 in terms of raw material selection.
The selected erythritol is a natural substance and is widely distributed in plant kingdom such as lichens, fungi and fruits. The fermented food such as wine, beer, sake and soy sauce also contains 100-1000 mg/L. The erythritol is produced by microbial fermentation, has high safety, is 0 calorie sugar alcohol, has sweetness of 60-70% of that of sucrose, is cool in mouth, has pure taste, and has no aftertaste. 80% of erythritol which is eaten by a human body enters blood but cannot be catabolized by enzymes in the human body, does not supply energy to the body, does not participate in sugar metabolism, and can be discharged from the human body only through urine, and the other parts are utilized by microbial fermentation in the large intestine.
The flour is replaced by coarse cereal powder, wheat bran, germ and aleurone layers with rich nutrition in wheat are removed from the flour processed by modern industry, and only endosperm part with high starch content is left. After such processing, many substances inhibiting the rapid absorption of carbohydrates, such as dietary fibers and flavonoids, are also removed. Therefore, the refined flour is easy to digest and absorb, has high glycemic index, and is easy to cause glucose metabolism related diseases such as type 2 diabetes, obesity and the like. According to 2016, it is pointed out that the finer the grain processing, the higher the GI value of glycemic index, such as 106 for white bread and 69 for whole wheat bread. The invention selects the coarse cereal powder, preferably buckwheat powder and oat powder, has rich nutrients, wherein the cellulose and mineral substances are multiple times of those of common white rice, and the vitamin A, the vitamin B1, the vitamin B2, the vitamin C, the vitamin E and the trace elements such as calcium, potassium, iron, zinc and the like are more abundant. Meanwhile, the coarse cereals are rich in dietary fibers and polyphenols, so that the effect of reducing the rise of blood sugar can be achieved. For example, buckwheat contains rutin, is a flavonoid substance, and has the effect of reducing blood sugar and blood fat. The oat contains beta-glucan which can also play a role in reducing blood sugar and blood fat. In addition, the coarse cereals are not good in taste, so that the coarse cereals cannot be accepted by many people. In order to solve the problem, the invention introduces a colloid mill process into the traditional cake process to pretreat the coarse cereal flour. The colloid mill is an ultramicro wet grinding processing device, and materials are ground by shearing, grinding and high-frequency vibration. The processed coarse cereals have fine and smooth mouthfeel, and cakes with the same mouthfeel as common cakes can be made more easily.
The resistant starch selected, also called resistant starch and indigestible starch, can not be enzymolyzed in small intestine. Resistant starches are present in certain natural foods, such as potato, banana, rice, etc., which contain resistant starches, and in particular high amylose corn starches contain up to 60% resistant starch. This starch is more resistant to degradation than other starches, is digested more slowly in the body, and is absorbed more slowly and enters the blood stream. The product has similar properties to soluble fiber, and has certain slimming effect. The cake can be used for replacing a part of carbohydrate, can be used as a support of the cake, and is not digested and absorbed by human bodies after being eaten, so that the heat of the cake is reduced.
The selected polydextrose is a D-glucose polymer prepared by taking glucose, sorbitol and citric acid as raw materials, blending and heating the raw materials according to a specific proportion to form a molten mixture, and then carrying out vacuum polycondensation. Polydextrose is a random polycondensate of D-glucose, mainly bonded by 1, 6-glycosidic bonds, having an average molecular weight of about 3200 and an average degree of polymerization of 20. Polydextrose is a water-soluble dietary fiber that is resistant to human digestive enzymes and therefore has a low caloric value (1J/g). Meanwhile, polydextrose can replace part of sugar and fat in the baked product due to its complex structure and strong water holding capacity, without affecting the mouthfeel.
The inulin is linear polysaccharide formed by connecting D-fructose, and is generally formed by connecting 10-20 fructose. The inulin has good thermal stability, can be quickly dissolved in hot water to form a gel structure, has balanced apparent structure and smooth mouthfeel, improves the emulsification and dispersion properties, and keeps the product compact. Inulin as fat substitute can provide functional properties beneficial to human body, and has effects of inhibiting angiopathy and improving immunity by inhibiting proliferation of Bacillus bifidus and blood lipid.
According to the invention, the selected oil-reducing enzyme preparation adopts maltogenic amylase and cellulase, the two enzymes can improve the taste of baked food, and through screening and compounding, the invention innovatively discovers that after the 2 enzymes are compounded, an enzymolysis product can play a role similar to grease. Under the condition of the same formula, after the 2 kinds of complex enzymes are added in a certain proportion, the use of grease in the baked product can be reduced, and the taste is not obviously different, so that the heat of the product is reduced. In addition, the product after enzymolysis not only has the function similar to grease, but also can delay the aging of the cake. Meanwhile, the edible essence with fat taste is screened, and the taste of the cake is further optimized.
In the preparation method, firstly, the colloid mill is introduced into the production process of the cake to pretreat the coarse cereal powder, so that the problem of poor taste of the coarse cereal powder is solved. The coarse cereal cake made by the method has health attribute, and delicious cake taste and flavor. Secondly, because the heat brought by adding the oil needs to be reduced, no oil is additionally added, and the cake is easy to dry and remove dregs due to no addition of the additional oil, so that the cake is not good in taste. In order to solve the problem, the invention screens a resistant starch, preheats and gelatinizes the resistant starch, inulin and polydextrose through repeated tests, then homogenizes the resistant starch, the inulin and the polydextrose under high pressure, performs mutual polymerization reaction between the three substances, and forms a substance similar to a grease texture after high-pressure shearing; through application tests, when the substance is applied to cakes, the taste of the cakes is not obviously different from that of the common cakes, but the fat content in the cakes is greatly reduced, so that the heat in the cakes is reduced.
In conclusion, the invention provides a low-calorie sugar-free oil-free flour-free cake and a preparation method thereof, which can reduce the calorie intake of a human body while enjoying the delicious taste brought by the cake, thereby reducing the probability of obesity. In order to control the calorie of the cake, firstly the fat content in the cake is reduced, since the calorie value of the fat is highest (37 kJ/g), secondly the content of common carbohydrates (17 kJ/g) is reduced, and in turn erythritol with a calorie value of 0kJ/g, dietary fiber with a calorie value of 8kJ/g and sugar alcohol with a calorie value of 10kJ/g are used. The invention discloses a method for controlling the heat of a cake as much as possible on the premise of ensuring the taste by compounding various substances.
The effects of the present invention are demonstrated by the following specific examples.
Example 1
A novel cake with low calorie, no sucrose, no oil and no flour is provided. The formula comprises the following raw materials in parts by weight: 50 parts of fresh eggs, 10 parts of erythritol, 8 parts of buckwheat flour, 2.5 parts of oat flour, 5 parts of resistant starch, 3 parts of sorbitol, 2 parts of inulin, 2 parts of polydextrose, 1 part of egg albumen powder, 1 part of cake emulsifier, 1 part of chiffon cake albumen modifier, 2 parts of glycerol, 0.2 part of baking powder, 0.2 part of salt, 0.2 part of citric acid, 0.08 part of potassium sorbate, 0.04 part of sodium dehydroacetate, 0.002 part of oil-reducing enzyme preparation and 0.001 part of edible essence;
the preparation method comprises the following steps:
step 1: adding the coarse cereal powder into a colloid mill according to the material-liquid ratio of 2:1, adjusting the space between teeth to be 10 mu m, grinding for 2 times, and placing into a low-temperature refrigeration house for later use after treatment;
step 2: selecting fresh eggs (the pH value of the eggs is less than 8.8), and separating egg white and yolk by using an automatic egg separator for later use;
and step 3: after the resistant starch, the inulin and the polydextrose are weighed, water is added according to the feed-liquid ratio of 3:1, and the resistant starch, the inulin and the polydextrose are fully dissolved. Heating the liquid to 80 deg.C, placing into a high pressure homogenizer, homogenizing for 3 times under 30MPa to form emulsion, and cooling.
And 4, step 4: weighing erythritol, a chiffon cake protein modifier and salt according to a proportion, putting the prepared fresh egg protein liquid into a protein temporary storage tank, stirring at a high speed to dissolve sugar, and stirring until no obvious particles exist. Then the egg white enters an egg white beating machine, and the beating specific gravity of the egg white is controlled to be 0.18.
And 5: and putting the egg yolk liquid, the pretreated resistant starch, the inulin and polydextrose emulsion, the pretreated coarse cereal slurry, the sorbitol, the egg albumen powder, the compound emulsifier, the glycerol, the baking powder, the compound oil-reducing enzyme preparation, the citric acid, the edible essence and the compound preservative into an egg yolk liquid storage tank, and stirring at variable speed until no obvious particles exist.
Step 6: mixing the beaten protein and the mixed egg yolk liquid uniformly, and controlling the specific gravity at 0.38.
And 7: the mixed cake batter was poured into a cake mold in an amount of about 30 g.
And 8: the baking tray filled with the cake paste enters a tunnel furnace, the temperature is increased to 150 ℃ by an upper fire, the temperature is increased to 125 ℃ by a lower fire, and the time is 35 minutes.
And step 9: and (4) demolding the baked cake, entering a cooling tunnel, cooling for 20-30 minutes, and finally packaging by using a film rolling machine.
Example 2
A novel cake with low calorie, no sucrose, no oil and no flour is provided. The formula comprises the following raw materials in parts by weight: 45 parts of fresh eggs, 8 parts of erythritol, 6 parts of buckwheat flour, 2 parts of oat flour, 4 parts of resistant starch, 4 parts of sorbitol, 1.6 parts of inulin, 1.6 parts of polydextrose, 2 parts of egg albumen powder, 1 part of cake emulsifier, 1 part of chiffon cake albumen modifier, 2 parts of glycerol, 0.2 part of baking powder, 0.2 part of salt, 0.2 part of citric acid, 0.08 part of potassium sorbate, 0.04 part of sodium dehydroacetate, 0.003 part of oil-reducing enzyme preparation and 0.001 part of edible essence;
the preparation method comprises the following steps:
step 1: adding the coarse cereal powder into a colloid mill according to the material-liquid ratio of 2:1, adjusting the tooth spacing to 10 mu m, and grinding for 2 times; after treatment, putting the mixture into a low-temperature cold storage for later use;
step 2: selecting fresh eggs (the pH value of the eggs is less than 8.8), and separating egg white and yolk by using an automatic egg separator for later use;
and step 3: after the resistant starch, the inulin and the polydextrose are weighed, water is added according to the feed-liquid ratio of 3:1, and the resistant starch, the inulin and the polydextrose are fully dissolved. Heating the liquid to 80 deg.C, placing into a high pressure homogenizer, homogenizing for 3 times under 30MPa to form emulsion, and cooling.
And 4, step 4: weighing erythritol, a chiffon cake protein modifier and salt according to a proportion, putting the prepared fresh egg protein liquid into a protein temporary storage tank, stirring at a high speed to dissolve sugar, and stirring until no obvious particles exist. Then the egg white enters an egg white beating machine, and the beating specific gravity of the egg white is controlled to be 0.18.
And 5: and putting the egg yolk liquid, the pretreated resistant starch, the inulin, the polydextrose emulsion, the pretreated coarse cereal slurry, the sorbitol, the egg albumen powder, the compound emulsifier, the glycerol, the baking powder, the compound oil-reducing enzyme preparation, the citric acid, the edible essence and the compound preservative into an egg yolk liquid storage tank, and stirring at variable speed until no obvious particles exist.
Step 6: mixing the beaten protein and the mixed egg yolk liquid uniformly, and controlling the specific gravity at 0.38.
And 7: the mixed cake batter was poured into a cake mold in an amount of about 30 g.
And 8: the baking tray filled with the cake paste enters a tunnel furnace, the temperature is increased to 150 ℃ by an upper fire, the temperature is increased to 125 ℃ by a lower fire, and the time is 35 minutes.
And step 9: and (4) demolding the baked cake, entering a cooling tunnel, cooling for 20-30 minutes, and finally packaging by using a film rolling machine.
Example 3
A novel cake with low calorie, no sucrose, no oil and no flour is provided. The formula comprises the following raw materials in parts by weight: 42 parts of fresh eggs, 10 parts of erythritol, 7 parts of buckwheat flour, 3 parts of oat flour, 3 parts of resistant starch, 4 parts of sorbitol, 1.2 parts of inulin, 1.2 parts of polydextrose, 2 parts of egg albumen powder, 1 part of cake emulsifier, 1 part of chiffon cake albumen modifier, 2 parts of glycerol, 0.3 part of baking powder, 0.2 part of salt, 0.2 part of citric acid, 0.08 part of potassium sorbate, 0.04 part of sodium dehydroacetate, 0.003 part of oil-reducing enzyme preparation and 0.001 part of edible essence;
the preparation method comprises the following steps:
step 1: the purchased coarse cereal powder is added into a colloid mill according to the feed liquid ratio of 2:1, the tooth space is adjusted to 10 mu m, and the coarse cereal powder is ground for 2 times. After treatment, putting the mixture into a low-temperature cold storage for later use;
step 2: selecting fresh eggs (the pH value of the eggs is less than 8.8), and separating egg white and yolk by using an automatic egg separator for later use;
and step 3: after the resistant starch, the inulin and the polydextrose are weighed, water is added according to the feed-liquid ratio of 3:1, and 3 of the resistant starch, the inulin and the polydextrose are fully dissolved. Heating the liquid to 80 deg.C, placing into a high pressure homogenizer, homogenizing for 3 times under 30MPa to form emulsion, and cooling.
And 4, step 4: weighing erythritol, a chiffon cake protein modifier and salt according to a proportion, putting the prepared fresh egg protein liquid into a protein temporary storage tank, stirring at a high speed to dissolve sugar, and stirring until no obvious particles exist. Then the egg white enters an egg white beating machine, and the beating specific gravity of the egg white is controlled to be 0.18.
And 5: and putting the egg yolk liquid, the pretreated inulin, the resistant starch, the polydextrose emulsion, the pretreated coarse cereal slurry, the sorbitol, the egg albumen powder, the compound emulsifier, the glycerol, the baking powder, the compound oil-reducing enzyme preparation, the citric acid, the edible essence and the compound preservative into an egg yolk liquid storage tank, and stirring at variable speed until no obvious particles exist.
Step 6: mixing the beaten protein and the mixed egg yolk liquid uniformly, and controlling the specific gravity at 0.38.
And 7: the mixed cake batter was poured into a cake mold in an amount of about 30 g.
And 8: the baking tray filled with the cake paste enters a tunnel furnace, the temperature is increased to 150 ℃ by an upper fire, the temperature is increased to 125 ℃ by a lower fire, and the time is 35 minutes.
And step 9: and (4) demolding the baked cake, entering a cooling tunnel, cooling for 20-30 minutes, and finally packaging by using a film rolling machine.
Comparative example 1
The general cake sold on the market is purchased, and the production manufacturers are as follows: the ingredients of the Fujian province food company Limited for the Paoba are egg, wheat flour, white granulated sugar, vegetable oil, food additives (sorbitol, propylene glycol, emulsifiers (mono-and diglycerol fatty acid esters, polyglycerol fatty acid ester, potassium stearate, sorbitan monostearate and sucrose fatty acid ester), composite leavening agents (sodium bicarbonate, potassium hydrogen tartrate and calcium dihydrogen phosphate), potassium sorbate, sodium dehydroacetate and sodium propionate), high fructose syrup, edible starch, whole milk powder, edible salt and edible alcohol.
Comparative example 2
The general cake sold on the market is purchased, and the production manufacturers are as follows: suzhou baked-flavor food Co., Ltd is prepared from pasteurized whole egg liquid, wheat flour, refined vegetable oil, white granulated sugar, maltose syrup, trehalose, cheese powder, food additives (sorbitol liquid, mono-and di-oil fatty acid esters, sorbitan monostearate, propylene glycol, sucrose fatty acid ester, glycerol, polyglycerol fatty acid ester, disodium dihydrogen pyrophosphate, sodium bicarbonate, xanthan gum, lactic acid, potassium sorbate and sodium dehydroacetate), edible salt and edible essence.
The examples 1 to 4 and the comparative examples 1 to 2 were subjected to sensory evaluation by cake sensory evaluation criteria (see Table 1), and the evaluation results are shown in Table 2.
TABLE 1 sensory Scoring criteria
TABLE 2 sensory Scoring results
| Sample numbering | Sensory score | Remarks for note |
| Example 1 | 66.4 points | |
| Example 2 | 65.5 points | |
| Embodiment 3 | 67.8 points | |
| Comparative example 1 | 69.5 points | |
| Comparative example 2 | 70.2 points |
The results of the tests for the nutrient composition were shown in Table 3 by the tests for the examples 1 to 4 and the comparative examples 1 to 2.
TABLE 3 sample nutrient composition results
Compared with cakes sold in the market, the novel cake with low calorie, no sucrose, no oil and no flour is added, compared with a common cake in terms of appearance, color, internal tissue, taste and sweet flavor, has no obvious difference, and is accepted by consumers. Meanwhile, compared with cakes sold on the market, the calorie of the cake is reduced by 50%, and the fat is reduced by more than 60%. The content of the dietary fiber is more than 4 times higher than that of cakes sold on the market. The calorie and the fat are obviously reduced, the dietary fiber content is obviously improved, the health attribute of the cake is greatly improved, and the cake is a healthy cake which is good for the consumer to expect.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (8)
1. The novel cake with the low-calorie sucrose-free oil-free flour-free addition function is characterized by comprising the following components in parts by mass:
35-50 parts of fresh eggs, 8-12 parts of erythritol, 7-12 parts of coarse cereal powder, 2-6 parts of resistant starch, 2-6 parts of sorbitol, 1-5 parts of inulin, 1-5 parts of polydextrose, 1-5 parts of egg albumen powder, 1-3 parts of cake emulsifier, 1-3 parts of chiffon cake protein modifier, 1-3 parts of glycerol, 0.2-1 part of baking powder, 0.2-1 part of salt, 0.1-1 part of citric acid, 0.08-0.12 part of preservative, 0.001-0.1 part of oil-reducing enzyme preparation and 0.001-0.1 part of edible essence.
2. The low-calorie sugar-free oil-free flour-free added novel cake as claimed in claim 1, wherein the coarse cereal flour comprises: 5-8 parts of buckwheat flour and 2-4 parts of oat flour, wherein the preservative comprises: 0.08 part of potassium sorbate and 0.04 part of sodium dehydroacetate.
3. A method of making a low-calorie, sucrose-free, oil-free, flour-free addition novelty cake as claimed in claim 1, said method comprising the steps of:
step S1: adding the coarse cereal powder into a colloid mill according to a certain material-liquid ratio, grinding to obtain coarse cereal slurry, and placing the coarse cereal slurry into a low-temperature refrigeration house for later use;
step S2: selecting fresh eggs to separate egg white and egg yolk for later use;
step S3: weighing resistant starch, inulin and polydextrose in proportion, adding water to fully dissolve, heating the liquid, placing into a high-pressure homogenizer to process to form emulsion, and cooling for later use;
step S4: weighing erythritol, a chiffon cake protein modifier and salt according to a proportion, putting the erythritol, the chiffon cake protein modifier and the salt together with the prepared fresh egg protein liquid into a protein temporary storage tank, stirring at a high speed to dissolve sugar, stirring until no obvious particles exist, and then putting the mixture into a beating machine to beat to obtain a protein beating liquid;
step S5: putting prepared fresh egg yolk liquid, pretreated resistant starch, inulin and polydextrose emulsion, pretreated coarse cereal slurry, sorbitol, egg albumen powder, cake emulsifier, glycerol, baking powder, oil-reducing enzyme preparation, citric acid, edible essence and preservative into an egg yolk liquid storage tank, and stirring at variable speed until no obvious particles exist to obtain egg yolk mixed liquid;
step S6: uniformly mixing the protein whipping liquid and the yolk mixed liquid to obtain cake paste;
step S7: injecting the mixed cake paste into a cake mould, placing the cake mould on a baking tray, and baking in a tunnel furnace;
step S8: and (4) demolding the baked cake, entering a cooling tunnel, and finally packaging.
4. The method for preparing a novel cake with low calorie, sucrose-free, oil-free, flour-free additives according to claim 3, wherein in step S1, the coarse cereal flour is added into a colloid mill according to a ratio of the raw materials to the liquid of 2:1, the tooth pitch of the colloid mill is adjusted to 10 μm, and the mixture is ground for 2 times.
5. The method for preparing a novel low-calorie sugar-free oil-free flour-free cake as claimed in claim 3, wherein in step S3, the resistant starch, the inulin and the polydextrose are weighed according to a ratio of 5:2:2, water is added according to a feed-liquid ratio of 3:1 for sufficient dissolution, and then the liquid is heated to 80 ℃; homogenizing with high pressure homogenizer at 30MPa for 3 times.
6. The method for preparing a novel cake with low calorie, sucrose-free, oil-free, flour-free addition as claimed in claim 3, wherein in step S4, the specific gravity of protein whipping is controlled to be between 0.15 and 0.25.
7. The method for preparing a novel cake with low calorie, sucrose-free, oil-free, flour-free addition as claimed in claim 3, wherein in step S6, the egg white whipping solution and the egg yolk mixed solution are mixed uniformly, and the specific gravity is controlled to be between 0.35 and 0.45.
8. The method for preparing a novel cake with low calorie, sugar-free, oil-free and flour-free additives according to claim 3, wherein in step S7, the baking temperature and time in the tunnel oven are as follows: the upper fire is 170 ℃ and 150 ℃, the lower fire is 140 ℃ and 125 ℃ and the time is 35 minutes.
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| CN115428953A (en) * | 2022-10-18 | 2022-12-06 | 深圳动态均衡健康科技有限公司 | Low-GI pastry premixed powder and preparation method of product thereof |
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