CN101347139A - Cream cake containing probiotics and preparing technique thereof - Google Patents
Cream cake containing probiotics and preparing technique thereof Download PDFInfo
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- CN101347139A CN101347139A CNA2008100425345A CN200810042534A CN101347139A CN 101347139 A CN101347139 A CN 101347139A CN A2008100425345 A CNA2008100425345 A CN A2008100425345A CN 200810042534 A CN200810042534 A CN 200810042534A CN 101347139 A CN101347139 A CN 101347139A
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Abstract
The present invention provides a cream cake containing probiotic bacteria and a processing technique, which can resist pathogen invasion, maintain intestinal microecology balance, effectively prevent absorption of redundant cholesterin and improve coprostasis by adding probiotic bacteria powder into cake ingredients and allowing probiotic bacteria to enter intestine. Then fructo-oligosaccharide and soybean powder are added into cake ingredients, which can reduce the cane sugar content without affecting cake taste and has the efficacy of activating probiotic bacteria. The improvement of the processing technique of the cream cake is that the stirring and foaming procedure adopts the graded slow stirring, namely, the stirring and foaming procedure is divided into two stages: in the first stage, part of cream is added into the probiotic bacteria powder for slow mixing and stirring and the other part of cream is used for high-speed stirring and foaming; in the second stage, the two parts of cream after stirring and foaming are combined for slow mixing and foaming (40 to 100 times each minute). Therefore, the problem that the heat produced by high-speed stirring and foaming is not good for the survival of probiotic bacteria is solved but also the problem that the cream taste can be affected without high-speed stirring and complete foaming is also given attention.
Description
Technical field
The present invention relates to the improvement of batching composition of cream cake and the improvement of corresponding this improved manufacture craft of preparing burden.
Background technology
The raw material of cream cake employing in the past mostly is cream, white granulated sugar, egg etc., quality is soft, delicious, but its high heat is arranged unavoidably, high sugar content, high-fat characteristics, after tested, sucrose in the cake original formulation, protein, the content of dietary fiber is respectively: 23.4G/100G, 7.62G/100G, 3.0G/100G, up-to-date information according to the announcement of world health nutritive issue, the ratio of its nutritional labeling, do not meet the digestion of human body and absorb requirement, too high as cane sugar content, may cause the burden of digestion, be unfavorable for the balance of intestinal environment, frequent eating may cause obesity, so the sub-health population of " three height " can not often be enjoyed the delicious food of cake.
Summary of the invention
The object of the invention is desired to address the above problem, and forms by improving batching, and a kind of delicious food that can allow a person sponging on an aristocrat enjoy cake is provided, and can reduce fat again and pile up in vivo, and human body be had the cream cake of excellent health functions.
The object of the present invention is achieved like this, batching form comprise the raw material (egg, sugar, wheat flour, refined oil, Tata powder, milk, starch) that constitutes the plain cake base, and the cream cake of the raw material (milk, egg, white granulated sugar, coagulating agent, pectin, cream) of other parts in, add the probiotic powder batching.Described probio content can select to be equivalent to suckle one of the percentage of weight of oil to 3 percent.Owing to have Bifidobacterium and the lactobacillus acidophilus that benefits human body in the probiotic powder, health to human body has a lot of benefits, for example: after it enters in the intestines, can on the intestines wall, form " mycoderm barrier " together, just as in the human body intestines, having constructed " great wall of steel ", resist the pathogenic bacteria invasion, keep the balance of little ecology in the human body intestines; Can effectively stop unnecessary cholesterol absorption; Acidic materials that probio produces in the growth and breeding process in the human body intestines such as lactic acid, acetic acid etc. can promote enterocinesia, effectively improve constipation, quicken intestinal toxic material and toxin and get rid of external; Probio during growth and breeding, can also produce the requisite nutriment of human body in intestines, as folic acid, and nicotinic acid, vitamin B1, B2, B6, B12 plays the nutritional supplementation effect; Also have, can promote digesting and assimilating of protein, promote the absorption of human body, help digest, improve a poor appetite calcium iron and vitamin D.
On above-mentioned improvement project basis, also can in cake base batching, add FOS (claiming prebiotics again) and bean powder (promptly, soybean protein), the content of described FOS can select to be equivalent to 5 percent to 10 of cake base weight, described bean powder content can select to be equivalent to cake base weight 0. 1 percent to one of percentage.This batching is improved, and can not influence reduction sucrose component under the cake taste.And, because FOS (prebiotics) can help probio to breed in a large number, has the effect that activates Bifidobacterium and lactobacillus acidophilus, itself and probio combination can also farthest promote intestinal absorption nutrition, in time digest the composition of milk wet goods oil-containing fat and sugar, they are resolved into vitamin, peptide and amino acid to the human body beneficial, effectively reduce the absorption of fat.The adding bean powder is logical to increase protein and the dietary fiber that is of value to health.
Owing to increased probio in the batching, probio has anaerobism, detest the characteristics of surviving under water and the 40 ℃ of temperature, the quick stirring of conventional cream can produce a large amount of heats, can improve survival rate for making probio at quick whipping process, the manufacture craft of this cream cake also needs to give birth to mattress survival and reproduction condition according to benefit and takes corresponding change measure, new technology provided by the invention is removed and to be comprised common (having egg white, operation is dismissed in the stirring of sugar and Tata powder, yolk, sugar, milk, the agitating procedure of starch and refined oil, mix and irritate die process, roasting procedure and stripping process) general cake base manufacture craft with (have the batching preparatory process, taste material modulating process, operation is dismissed in stirring, taste material and cream mix operation, irritate die process, refrigeration stripping process and decoration process) outside the integral processing, the spy allows described stirring dismiss operation employing gradation and stirs slowly, promptly, operation is dismissed in stirring to be divided into the two-stage and to carry out, phase I is partially creamed milk to be added probiotic powder mix stirring (be controlled at per minute 40～100 times stir) at a slow speed, and another part cream carries out high-speed stirred and dismisses; Second stage is minute two parts to be stirred cream after dismissing lump together and carry out at a slow speed (being controlled at per minute stirs for 40～100 times) and mix and dismiss.So both solved because of high-speed stirred and dismissed the problem that heat is unfavorable for probio existence that produces, taken into account again simultaneously if cream without high-speed stirred, foaming is insufficient and influence the problem of taste.In addition, through repetition test, cream cake in taste material modulating process, with adding the taste material be cooled to below 40 ℃, neither influence the life condition of probio, can reach the effect of improving taste again.
For understanding the present invention better, by way of example and accompanying drawings embodiment.
Description of drawings
Fig. 1 is that the embodiment of the invention 2 contains the cake base manufacture craft flow process schematic block diagram in the probio cream cake manufacture craft;
Fig. 2 is that the embodiment of the invention 2 contains the cake process for integrally manufacturing flow process schematic block diagram in the probio cream cake manufacture craft
The specific embodiment
Form embodiment 1 as improving batching, the cake base that the present invention contains the probio cream cake also adds FOS (prebiotics) and bean powder (being soybean protein) except that having common raw material (egg, sugar, wheat flour, refined oil, Tata powder, milk, starch), in the cake base batching, the content of this routine described FOS selects to be equivalent to 6 percent of 8 cun cake base weight, and described bean powder content selects to be equivalent to percent First Five-Year Plan at zero point of cake base weight.And the milk grease separation in the raw material of other parts (comprising milk, egg, white granulated sugar, coagulating agent, pectin, cream) peace is good, love, gold are bored each 375 gram of three kinds of whipping creams, adds the probiotic powders of 11.25 grams again.Except that above-mentioned batching, also can be according to the market demand, batchings such as the various fruit of by-election, chocolate, coffee, cheese.
Fig. 1, embodiments of the invention 2 shown in Figure 2, be to make the manufacture craft that previous embodiment 1 contains the cream cake of probio, this technology is removed and to be comprised common as shown in Figure 1 (having egg white, operation is dismissed in the stirring of sugar and Tata powder, yolk, sugar, milk, the agitating procedure of starch and refined oil, mix and irritate die process, roasting procedure and stripping process) outside the general cake base manufacture craft, also has integral processing as shown in Figure 2, this technology has the batching preparatory process, (reducing to below 40 ℃) modulating process is handled in the cooling of taste material, stirring is dismissed operation and (is adopted gradation to stir slowly, promptly, operation is dismissed in stirring to be divided into the two-stage and to carry out, phase I be with 1/3 cream add probiotic powder at a slow speed (per minute 90 times) mix and stir, and another part 2/3 cream carries out high-speed stirred and dismisses; Second stage is minute two parts to be stirred cream after dismissing lump together the stirring at a slow speed of carrying out per minute 90 times again, dismisses and promptly leaves in after finishing in 0 ℃ of-8 ℃ of refrigerator), the taste material with dismiss mixing operation, irritating die process, refrigeration stripping process and decoration process of back cream.According to the test of professional testing agency, by the cream cake that so new prescription, new technology are produced, in the 1st day to the 3rd day test, equal profitable probliotics viable bacteria detects in the cake.
Claims (6)
1, a kind of cream cake of using, its batching is formed and is comprised the raw material (egg, sugar, wheat flour, refined oil, Tata powder, milk, starch) that constitutes the plain cake base, the raw material (milk, egg, white granulated sugar, coagulating agent, pectin, cream) that reaches other parts, it is characterized in that: also comprise probiotic powder.
2, cream cake according to claim 1 is characterized in that described probio content is equivalent to suckle one of the percentage of weight of oil to 3 percent.
3,, it is characterized in that also comprising FOS and bean powder in the described cake base batching according to claim 1 or 2 described cream cakes.
4, cream cake according to claim 3 is characterized in that the content of described FOS is equivalent to 5 percent to 10 of cake base weight, bean powder content be equivalent to cake base weight 0. 1 percent to one of percentage.
5, a kind of manufacture craft that contains the probio cream cake, it comprises (having egg white, operation is dismissed in the stirring of sugar and Tata powder, yolk, sugar, milk, the agitating procedure of starch and refined oil, mix and irritate die process, roasting procedure and stripping process) general cake base manufacture craft with (have the batching preparatory process, taste material modulating process, operation is dismissed in stirring, taste material and cream mix operation, irritate die process, refrigeration stripping process and decoration process) integral processing, it is characterized in that described stirring dismisses operation and adopt gradation to stir slowly, promptly, operation is dismissed in stirring divides the two-stage to carry out, phase I is partially creamed milk to be added probiotic powder mix stirring at a slow speed, dismisses and another part cream carries out high-speed stirred; Second stage is minute two parts to be stirred cream after dismissing lump together and carry out at a slow speed (being controlled at per minute stirs for 40～100 times) and mix and dismiss.
6, the manufacture craft that contains the probio cream cake according to claim 5 is characterized in that in the described taste material modulating process, with adding the taste material be cooled to below 40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100425345A CN101347139B (en) | 2008-09-04 | 2008-09-04 | Cream cake containing probiotics and preparing technique thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100425345A CN101347139B (en) | 2008-09-04 | 2008-09-04 | Cream cake containing probiotics and preparing technique thereof |
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| Publication Number | Publication Date |
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| CN101347139A true CN101347139A (en) | 2009-01-21 |
| CN101347139B CN101347139B (en) | 2011-03-23 |
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| CN2008100425345A Expired - Fee Related CN101347139B (en) | 2008-09-04 | 2008-09-04 | Cream cake containing probiotics and preparing technique thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342314A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Fruit mousse cake with synbiotics and making method thereof |
| CN105558070A (en) * | 2015-12-31 | 2016-05-11 | 上海元祖梦果子股份有限公司 | Fruit enzyme and probiotic enriched cold demoulded western pastry |
| CN105918394A (en) * | 2016-05-27 | 2016-09-07 | 盛蕾 | Probiotics cake and preparation method thereof |
| CN105918478A (en) * | 2015-02-26 | 2016-09-07 | 吴谦信 | Preparation formula and method of active probiotic bacteria foamed fresh cream dessert sauce |
| CN106035486A (en) * | 2016-06-22 | 2016-10-26 | 蚌埠市老顽童食品厂 | Nutritional baking cake |
| CN106665745A (en) * | 2017-03-01 | 2017-05-17 | 福建公元食品有限公司 | Method for preparing pastries by pectin extract |
| CN107307322A (en) * | 2017-07-18 | 2017-11-03 | 德州汇洋生物科技有限公司 | Can containing leisure food and preparation method thereof |
| CN110402989A (en) * | 2019-08-09 | 2019-11-05 | 济南每日焙想食品有限公司 | A kind of production method of probiotics decorative cakes |
| CN114532390A (en) * | 2020-11-25 | 2022-05-27 | 王奕凯 | Cheese cake and its making method |
| CN114732040A (en) * | 2022-03-09 | 2022-07-12 | 恩喜村(深圳)食品有限公司 | Snow lemon cheese cake and probiotic modulation process thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AUPM823094A0 (en) * | 1994-09-16 | 1994-10-13 | Goodman Fielder Limited | Probiotic compositions |
| IT1304170B1 (en) * | 1998-12-15 | 2001-03-08 | Novartis Nutrition Ag | ORGANIC COMPOUNDS |
| HUP0302049A2 (en) * | 2000-07-19 | 2003-09-29 | Compagnie Gervais Danone | Cooked food products containing active yeast and method for preapring same |
-
2008
- 2008-09-04 CN CN2008100425345A patent/CN101347139B/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342314A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Fruit mousse cake with synbiotics and making method thereof |
| CN105918478A (en) * | 2015-02-26 | 2016-09-07 | 吴谦信 | Preparation formula and method of active probiotic bacteria foamed fresh cream dessert sauce |
| CN105558070A (en) * | 2015-12-31 | 2016-05-11 | 上海元祖梦果子股份有限公司 | Fruit enzyme and probiotic enriched cold demoulded western pastry |
| CN105918394A (en) * | 2016-05-27 | 2016-09-07 | 盛蕾 | Probiotics cake and preparation method thereof |
| CN106035486A (en) * | 2016-06-22 | 2016-10-26 | 蚌埠市老顽童食品厂 | Nutritional baking cake |
| CN106665745A (en) * | 2017-03-01 | 2017-05-17 | 福建公元食品有限公司 | Method for preparing pastries by pectin extract |
| CN107307322A (en) * | 2017-07-18 | 2017-11-03 | 德州汇洋生物科技有限公司 | Can containing leisure food and preparation method thereof |
| CN110402989A (en) * | 2019-08-09 | 2019-11-05 | 济南每日焙想食品有限公司 | A kind of production method of probiotics decorative cakes |
| CN114532390A (en) * | 2020-11-25 | 2022-05-27 | 王奕凯 | Cheese cake and its making method |
| CN114732040A (en) * | 2022-03-09 | 2022-07-12 | 恩喜村(深圳)食品有限公司 | Snow lemon cheese cake and probiotic modulation process thereof |
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| Publication number | Publication date |
|---|---|
| CN101347139B (en) | 2011-03-23 |
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Granted publication date: 20110323 Termination date: 20160904 |