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Sugar-free rice flour cake capable improving quality by utilizing sucrose ester and recombined rhizopus chinensis lipase and production method thereof

The technology of Rhizopus sinensis lipase and sucrose ester is applied to sugar-free rice flour cake and its production method belongs to the field of food processing, and achieves the effects of large volume, moist and soft taste and high acceptability

Inactive Publication Date: 2016-01-13
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet up to now, the method for improving sugar-free rice flour cake with sucrose ester and lipase has not been reported yet

Method used

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  • Sugar-free rice flour cake capable improving quality by utilizing sucrose ester and recombined rhizopus chinensis lipase and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] In the embodiment of the present invention, rice flour: 20 parts, eggs: 45 parts; vegetable oil: 5 parts; wheat starch: 3 parts; xylitol: 18 parts; maltitol: 4.87 parts; milk: 4 parts parts; baking powder: 0.1 parts; sucrose esters: 0.0298 parts; recombinant Rhizopus sinensis lipase: 0.0002 parts, essence: 0 parts.

[0018] Take eggs: 45 parts; xylitol: 18 parts; maltitol: 4.87 parts; milk: 4 parts; sucrose ester: 0.0298 parts; lipase: 0.0002 parts. 5min, let xylitol and maltitol fully dissolve and mix well. Then add vegetable oil: 5 parts; essence: 0 parts, add egg beater and beat at medium speed for 2 minutes, and mix well; then sieve rice flour: 20 parts, wheat starch: 3 parts; baking powder: 0.1 Whisk quickly for 4 minutes after the portion is mixed to form a milky white fluffy batter. Pour the stirred cake batter into a small paper cup mold; put the baking tray into an oven preheated at 160 degrees Celsius in advance, and bake for 30 minutes to get the finished p...

Embodiment 2

[0020] In the embodiment of the present invention, rice flour: 25 parts, eggs: 30 parts; vegetable oil: 7 parts; wheat starch: 5 parts; xylitol: 22 parts; maltitol: 8 parts; milk: 2.64 parts parts; baking powder: 0.3 parts; sucrose esters: 0.039 parts; recombinant Rhizopus sinensis lipase: 0.001 parts, essence: 0.02 parts.

[0021] Take eggs: 30 parts; xylitol: 22 parts; maltitol: 8 parts; milk: 2.64 parts; sucrose ester: 0.039 parts; 6min, let xylitol and maltitol fully dissolve and mix evenly. Then add vegetable oil: 7 parts; essence: 0.02 parts, add egg beater and beat at medium speed for 3 minutes, mix well; then sieve rice flour: 25 parts, wheat starch: 5 parts; baking powder: 0.3 Whisk quickly for 7 minutes after the portion is mixed to form a milky white fluffy batter. Pour the stirred cake batter into a 6-inch cake mold; put the baking tray into an oven preheated at 180 degrees Celsius, and bake for 30 minutes to get the finished product.

Embodiment 3

[0023] In the embodiment of the present invention, rice flour: 30 parts, eggs: 36 parts; vegetable oil: 10 parts; wheat starch: 2 parts; xylitol: 15 parts; maltitol: 3 parts; milk: 3.508 parts; baking powder: 0.4 parts; sucrose esters: 0.05 parts; recombinant Rhizopus sinensis lipase: 0.002 parts, essence: 0.04 parts.

[0024] Take eggs: 36 parts; xylitol: 15 parts; maltitol: 3 parts; milk: 3.508 parts; sucrose ester: 0.05 parts; lipase: 0.002 parts. 8min, let xylitol and maltitol fully dissolve and mix well. Then add vegetable oil: 10 parts; essence: 0.04 parts, add egg beater and beat at medium speed for 4 minutes, and mix well; then sieve rice flour: 30 parts, wheat starch: 2 parts; baking powder: 0.4 Whisk quickly for 6 minutes after the portion is mixed to form a milky white fluffy batter. Pour the stirred cake batter into the cake mold; put the baking tray into an oven preheated at 170 degrees Celsius, and bake for 25 minutes to get the finished product.

[0025] The ...

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Abstract

The invention relates to a sugar-free rice flour cake capable of improving the quality by utilizing sucrose ester and recombined rhizopus chinensis lipase and a production method thereof. The production method adopts the following process steps: adding eggs, xylitol, maltitol, milk, sucrose ester and recombined rhizopus chinensis lipase into an egg beater, and mixing uniformly; then adding vegetable oil and essence, and mixing uniformly; then pouring sieved rice meal, wheat starch and baking powder into the egg beater, continuously stirring until milky-white fluffy paste is formed; pouring an egg paste into a mold, and baking to obtain the sugar-free rice flour cake. According to the sugar-free rice flour cake and the production method thereof, foundation is laid for the production of health and high-quality sugar-free rice flour cake, the sugar-free rice flour cake is prepared by utilizing xylitol and maltitol; meanwhile, through the addition of the bsucrose ester and the recombined rhizopus chinensis lipase, the baking and storing characteristics of egg products can be improved, the prepared sponge cake not only has the health care function of sugar-free food, but also has the characteristics of large volume, moist and flexible taste, difficulty in ageing, high acceptability of consumers in the storage period, and the like.

Description

technical field [0001] The invention relates to a sugar-free rice flour cake whose quality is improved by using sucrose ester and recombinant Rhizopus sinensis lipase and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Sucrose is one of the main raw materials of cakes. It is very important for cake making. In addition to being a sweetener, it also plays a role in thickening, water retention, coloring and delaying product aging during processing. But eating too much sugary foods like cakes can increase people's risk of obesity, diabetes and some cardiovascular diseases. At present, sugar alcohols are a relatively common sucrose substitute, which can be used to partially or completely replace sucrose in cakes, while imparting a certain degree of sweetness to the product. However, the application of sugar alcohols instead of sucrose in cakes will have a certain impact on the quality of all aspects of cakes. The c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/18A21D8/04A21D2/16
CPCA21D2/186A21D2/16A21D2/181A21D8/042
Inventor 黄卫宁王凤汤晓娟苏晓琴王益姝孙银凤邹奇波贾春利李宁张峦
Owner JIANGNAN UNIV
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