CN103875767A - Probiotics cream cake - Google Patents
Probiotics cream cake Download PDFInfo
- Publication number
- CN103875767A CN103875767A CN201210565482.6A CN201210565482A CN103875767A CN 103875767 A CN103875767 A CN 103875767A CN 201210565482 A CN201210565482 A CN 201210565482A CN 103875767 A CN103875767 A CN 103875767A
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- cake
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- cream
- probiotic
- powder
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Abstract
The invention discloses a probiotics cream cake. Probiotics powder are added to the ingredients of the cake and fructo-oligosaccharide and bean flour are added to cake dough ingredients. The probiotics cream cake has the advantages that cake flavor is unaffected, cane sugar content is lowered, and beneficial bacteria can be activated.
Description
Technical field
The invention belongs to cake production technical field, be specifically related to a kind of formula of cream cake.
Background technology
The raw material that cream cake adopted mostly in the past is cream, white granulated sugar, egg etc., and quality is soft, delicious, but unavoidably has its high heat, high sugar content, high-fat feature.After tested, the up-to-date information of announcing according to world health nutritive issue, the ratio of its nutritional labeling, do not meet the digestion of human body and absorb requirement, as too high in cane sugar content, may cause the burden of digestion, be unfavorable for the balance of intestinal environment, the sub-health population of " three height " often eats and may cause obesity, so can not often be enjoyed the delicious food of cake.
Summary of the invention
Probiotic milk butter cake provided by the invention, can allow a person sponging on an aristocrat enjoy the delicious food of cake, can reduce again fat and pile up in vivo, and human body is had to excellent health functions.
Cream cake provided by the invention, its composition comprises the raw material that forms plain cake base, such as egg, sugar, wheat flour, refined oil, tower tower powder, milk, starch, and the raw material of other parts, such as milk, egg, white granulated sugar, coagulating agent, pectin, cream, it also comprises probiotic powder; Described probiotic powder content is equivalent to 3% to 5% of milk weight of oil; In the raw material of described cake base, also comprise FOS and bean powder; The content of described FOS is equivalent to 7% to 10% of cake base weight, and bean powder content is equivalent to 2% to 5% of cake base weight.
Adopt described batching to make the technique of cream cake, it comprises batching preparatory process, taste material modulating process, operation is dismissed in stirring, agitating procedure, mixes and fills with die process, roasting procedure, stripping process, decoration process, described stirring is dismissed operation and is adopted gradation to stir slowly, dismisses operation divide the two-stage to carry out by stirring, first stage is that partially creamed milk is added to probiotic powder mix and blend at a slow speed, dismisses and another part cream carries out high-speed stirred; The mat woven of fine bamboo strips two-stage is point two parts to be stirred to cream after dismissing be combined and carry out 30～90 mix and blends per minute; In described taste material modulating process, added taste material is cooled to below 35 DEG C.
Probiotic milk butter cake provided by the invention, its beneficial effect is: can allow a person sponging on an aristocrat enjoy the delicious food of cake, can reduce again fat and pile up in vivo, and human body is had to excellent health functions.
Detailed description of the invention
Embodiment
Cream cake provided by the invention, its composition comprises the raw material that forms plain cake base, such as egg, sugar, wheat flour, refined oil, tower tower powder, milk, starch, and the raw material of other parts, such as milk, egg, white granulated sugar, coagulating agent, pectin, cream, it also comprises probiotic powder; Described probiotic powder content is equivalent to 3% of milk weight of oil; In the raw material of described cake base, also comprise FOS and bean powder; The content of described FOS is equivalent to 8% of cake base weight, and bean powder content is equivalent to 2.5% of cake base weight.
Adopt described batching to make the technique of cream cake, it comprises batching preparatory process, taste material modulating process, operation is dismissed in stirring, agitating procedure, mixes and fills with die process, roasting procedure, stripping process, decoration process, described stirring is dismissed operation and is adopted gradation to stir slowly, dismisses operation divide the two-stage to carry out by stirring, first stage is that partially creamed milk is added to probiotic powder mix and blend at a slow speed, dismisses and another part cream carries out high-speed stirred; The mat woven of fine bamboo strips two-stage is point two parts to be stirred to cream after dismissing be combined and carry out 80 mix and blends per minute; In described taste material modulating process, added taste material is cooled to below 35 DEG C.
Claims (2)
1. a probiotic milk butter cake, its composition comprises the raw material that forms plain cake base, such as egg, sugar, wheat flour, refined oil, tower tower powder, milk, starch, and the raw material of other parts, such as milk, egg, white granulated sugar, coagulating agent, pectin, cream, it is characterized in that: also comprise probiotic powder, described probiotic powder content is equivalent to 3% to 5% of milk weight of oil.
2. probiotic milk butter cake according to claim 1, is characterized in that: also comprise FOS and bean powder; The content of described FOS is equivalent to 7% to 10% of cake base weight, and bean powder content is equivalent to 2% to 5% of cake base weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210565482.6A CN103875767A (en) | 2012-12-23 | 2012-12-23 | Probiotics cream cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210565482.6A CN103875767A (en) | 2012-12-23 | 2012-12-23 | Probiotics cream cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103875767A true CN103875767A (en) | 2014-06-25 |
Family
ID=50945155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210565482.6A Pending CN103875767A (en) | 2012-12-23 | 2012-12-23 | Probiotics cream cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103875767A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105580916A (en) * | 2015-12-17 | 2016-05-18 | 安庆职业技术学院 | Low-calorie probiotic compound pattern mounting cream and whipping 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 |
| CN111727999A (en) * | 2020-05-27 | 2020-10-02 | 黄山市胡兴堂文化发展有限公司 | Probiotic cake and preparation method thereof |
| 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 |
-
2012
- 2012-12-23 CN CN201210565482.6A patent/CN103875767A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105580916A (en) * | 2015-12-17 | 2016-05-18 | 安庆职业技术学院 | Low-calorie probiotic compound pattern mounting cream and whipping 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 |
| 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 |
| CN111727999A (en) * | 2020-05-27 | 2020-10-02 | 黄山市胡兴堂文化发展有限公司 | Probiotic cake and preparation method thereof |
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140625 |