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Cake compound hydrophilic colloid amendment and preparation method thereof

A technology of hydrophilic colloid and improver, which is applied in the preparation of test samples, baked food with modified ingredients, and test food, etc. It can solve the problems that the texture of cakes cannot be improved, the emulsification of egg milk is unfavorable, and the relative density of batter Big and other problems, achieve good health effects, enhance immunity, and increase water content

Pending Publication Date: 2021-10-15
CHUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of cake composite hydrophilic colloid improver and its preparation method, in order to solve the problem that the cake in the above-mentioned background technology loses water quickly during baking, and the texture of the cake cannot be improved, which is not conducive to The emulsification of the egg milk does not have good foaming properties, and the relative density of the batter is relatively high, which makes the cake texture relatively hard, and poor quality can cause problems

Method used

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  • Cake compound hydrophilic colloid amendment and preparation method thereof
  • Cake compound hydrophilic colloid amendment and preparation method thereof
  • Cake compound hydrophilic colloid amendment and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0070] A kind of cake composite hydrophilic colloid improver, comprises following composition:

[0071] Carrageenan: 0.17%;

[0072] Sodium alginate; 0.22%;

[0073] Yam mucus: 10.5%;

[0074] Water shield mucus: 14%.

[0075] Further, carrageenan production comprises the following steps:

[0076] A1, washing and drying: the seaweed is cleaned, and then placed in the sun for exposure to obtain dried seaweed;

[0077] A2. Extraction: Put the processed seaweed into the extraction pot, add 30-50 times of water, heat with steam for 40-60min, then filter, and add alcohol solvent to the filtered extract while stirring;

[0078] A3, centrifugation: put the extract obtained in A2 into a centrifugal device, and perform centrifugation to obtain a precipitate;

[0079] A4. Drying and crushing: The precipitate in A3 is dried by a roller and crushed to obtain the product. When drying by a roller, mono-, diglyceride or polysorbate should be added as a roller release agent to obtain car...

Embodiment 2

[0091] A kind of cake composite hydrophilic colloid improver, comprises following composition:

[0092] Carrageenan: 0.20%;

[0093] Sodium alginate; 0.25%;

[0094] Yam mucus: 12.0%;

[0095] Water shield mucus: 16%.

[0096] Further, carrageenan production comprises the following steps:

[0097] A1, washing and drying: the seaweed is cleaned, and then placed in the sun for exposure to obtain dried seaweed;

[0098] A2. Extraction: Put the treated seaweed into the extraction pot, add 30-50 times of water, heat with steam for 40-60min, then filter, and add alcohol solvent to the filtered extract while stirring;

[0099] A3, centrifugation: put the extract obtained in A2 into a centrifugal device, and perform centrifugation to obtain a precipitate;

[0100] A4. Drying and crushing: The precipitate in A3 is dried by a roller and crushed to obtain the product. When drying by a roller, mono-, diglyceride or polysorbate should be added as a roller release agent to obtain carra...

Embodiment 3

[0112] A kind of cake composite hydrophilic colloid improver, comprises following composition:

[0113] Carrageenan: 0.23%;

[0114] Sodium alginate; 0.28%;

[0115] Yam mucus: 13.5%;

[0116] Brasenia mucus: 18%.

[0117] Further, carrageenan production comprises the following steps:

[0118] A1, washing and drying: the seaweed is cleaned, and then placed in the sun for exposure to obtain dried seaweed;

[0119] A2. Extraction: Put the treated seaweed into the extraction pot, add 30-50 times of water, heat with steam for 40-60min, then filter, and add alcohol solvent to the filtered extract while stirring;

[0120] A3, centrifugation: put the extract obtained in A2 into a centrifugal device, and perform centrifugation to obtain a precipitate;

[0121] A4. Drying and crushing: The precipitate in A3 is dried by a roller and crushed to obtain the product. When drying by a roller, mono-, diglyceride or polysorbate should be added as a roller release agent to obtain carrageen...

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Abstract

The invention relates to the technical field of improvers for cakes, in particular to a cake compound hydrophilic colloid amendment and a preparation method thereof. The cake compound hydrophilic colloid amendment comprises the following components: 0.1-0.3% of carrageenan; 0.1% - 0.3% of sodium alginate ; 3-15% of Chinese yam mucilage; and 4-20% of brasenia schreberi mucus. The cake compound hydrophilic colloid amendment has the beneficial effects that the cake compound hydrophilic colloid amendment has a good water absorption characteristic, the specific volume is reduced by combining a large amount of water, so that the water loss of the cake during baking is reduced, the effect of increasing the water content is achieved, the cake texture is improved, the sodium alginate is beneficial to the emulsifying effect of egg slurry, the foaming property is good during whipping, the relative density of batter is reduced, and the cake is softer in texture and improved in quality; mannan in the Chinese yam mucilage serves as hemicellulose dissolved in water and can absorb water to swell and enhance satiety, mucoprotein contains pectin, vegetable gum, viscose and the like, atherosclerosis can be prevented easily, and the compound colloid has a more obvious anti-aging effect.

Description

technical field [0001] The invention relates to the technical field of cake improvers, in particular to a cake compounded hydrophilic colloid improver and a preparation method thereof. Background technique [0002] Cake is a kind of ancient Western-style pastry, is generally made by oven, and cake is main raw material with egg, white sugar, wheat flour. Use milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder as auxiliary materials. A sponge-like dessert is made after being stirred, modulated and baked. [0003] A cake is a pasta, usually sweet, typically baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can substitute gluten and starch), shortening (usually butter or margarine, low-fat Cakes will be replaced with concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder). [0004] Chinese Patent No. CN109169764A p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D2/36A21D13/06G01N33/02G01N1/38
CPCA21D2/18A21D2/366A21D2/36A21D13/06G01N33/02G01N1/38
Inventor 贾小丽张微微陈加展杨松周梦月许文莉
Owner CHUZHOU UNIV
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