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Corn-oligopeptide sesame yolk cake and manufacturing method thereof

A corn oligopeptide and sesame technology, which is applied in baking, dough processing, baked food, etc., to achieve the effects of high acceptance, enhanced immunity, and strong nutritional pertinence

Inactive Publication Date: 2014-09-10
SUZHOU POLYTECHNIC INST OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no precedent for applying corn oligopeptides to baked goods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A corn oligopeptide sesame egg yolk cake, prepared from the following raw materials in parts by weight: 1.8 parts of corn oligopeptide, 43 parts of flour, 0.5 part of cake emulsifier, 20 parts of fresh eggs, 27 parts of sugar, and 0.5 part of leavening agent , 0.2 portion of egg essence, and appropriate amount of sesame seeds can also be included. Among them, the corn oligopeptides are powdery, and more than 75% of the corn oligopeptides have a molecular weight of less than or equal to 1000 Daltons.

[0026] The preparation method of above-mentioned egg yolk cake, comprises the following steps:

[0027] (1) The fresh eggs are beaten, and the fresh egg liquid is collected for later use.

[0028] (2) After mixing the powder including the flour, leavening agent and corn oligopeptide, sift the powder with a 40-mesh sieve, mix well and set aside.

[0029] (3) Add the fresh egg liquid, sugar, and cake emulsifier to the beating bucket in sequence, cover and start whipping, t...

Embodiment 2

[0035] A corn oligopeptide sesame egg yolk cake, prepared from the following raw materials in parts by weight: 2.0 parts of corn oligopeptide, 46 parts of flour, 1.0 part of cake emulsifier, 25 parts of fresh eggs, 30 parts of sugar, and 1.0 part of leavening agent , 0.5 portion of egg essence, and an appropriate amount of sesame seeds can also be included. Among them, the corn oligopeptides are powdery, and more than 75% of the corn oligopeptides have a molecular weight of less than or equal to 1000 Daltons.

[0036] The preparation method is the same as that in Example 1, and will not be repeated.

Embodiment 3

[0038] A corn oligopeptide sesame egg yolk cake, prepared from the following raw materials in parts by weight: 1.9 parts of corn oligopeptides, 44.5 parts of flour, 0.75 parts of cake emulsifier, 22.5 parts of fresh eggs, 28.5 parts of sugar, and 0.75 parts of leavening agent , 0.35 parts of egg essence. Sesame seeds may also be included in moderation. Among them, the corn oligopeptide is in powder form, and more than 95% of the corn oligopeptides have a molecular weight of less than or equal to 1000 Daltons.

[0039] It should be noted that, among the egg yolk cake raw materials of the present invention, flour, cake emulsifier, sugar, leavening agent, and sesame can all be selected from corresponding raw materials commonly used in the art. Specifically, in Examples 1-2 of the present invention, the inventor The flour used is special cake flour, the cake emulsifier is cake oil, the sugar is white granulated sugar, the sesame is white sesame, and the leavening agent is baking ...

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PUM

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Abstract

The invention relates to a corn-oligopeptide sesame yolk cake and a manufacturing method thereof. The yolk cake comprises the following materials of: corn oligopeptide, flour, a cake emulsifying agent, fresh eggs, sugar, a bulking agent and egg essence. The corn-oligopeptide sesame yolk cake is improved on the basis of a traditional formula and is obtained by adding the corn oligopeptide in reasonable proportion. By virtue of the process method, not only is the traditional flavor of the yolk cake remained, but also the effects of the corn oligopeptide are stably combined, so that people not only can take the corn-oligopeptide sesame yolk cake as a snack to obtain nutrition and great taste caused by the fresh eggs and baking, but also can take the corn-oligopeptide sesame yolk cake as a functional food to obtain the health benefits of resisting high blood pressure and high blood fat and enhancing immunity.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an egg yolk cake and a preparation method thereof. Background technique [0002] Sesame egg yolk cake is a popular baked food, and its traditional raw materials are mainly flour, eggs and sugar. The fresh eggs in the raw materials are rich in high-quality protein, vitamins and minerals needed by the human body, and bring them a strong egg aroma. Combined with the unique roasted flavor of baked goods, the egg yolk cake is delicious, delicious and nutritious. However, in terms of its nutritional components and functions, it lacks the pertinence of special populations such as dyslipidemia patients, hypertensive patients, and immunocompromised patients in modern life. [0003] Corn oligopeptide is a mixture of various short peptides obtained by enzymatic degradation of corn protein extracted from natural corn. Compared with corn protein, it has better water solubility, heat stability ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 蔡健王薇杨益花
Owner SUZHOU POLYTECHNIC INST OF AGRI
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