CN106879674A - A kind of Yoghourt butter cake and preparation method thereof - Google Patents
A kind of Yoghourt butter cake and preparation method thereof Download PDFInfo
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- CN106879674A CN106879674A CN201710291351.6A CN201710291351A CN106879674A CN 106879674 A CN106879674 A CN 106879674A CN 201710291351 A CN201710291351 A CN 201710291351A CN 106879674 A CN106879674 A CN 106879674A
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- yoghourt
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Abstract
The invention discloses a kind of Yoghourt butter cake and preparation method thereof, the Yoghourt butter cake includes cake idiosome and the Yoghourt oil reservoir being covered in outside the cake idiosome, and the Yoghourt oil reservoir is made up of following composition：Milk, saccharomycete, sugar, whipping cream, three spend full-cream evaporated milk, custard powder.Through the above way, the local flavor more sample of Yoghourt butter cake prepared by the present invention, puts still soft long, and mouthfeel is particularly good；It is more healthy rich in probiotics due to by fermentation.
Description
Technical field
The present invention relates to western-style cake preparation field, and in particular to a kind of yoghourt cake and preparation method thereof.
Background technology
Cake is one kind of cake, and it with egg, white sugar, wheat flour is raw material to be, with milk, fruit juice, milk powder, salad oil
Deng by a kind of sponge-like dessert being made after stirring, allotment, modulation, baking.All kinds of cakes seen in daily life,
Such as many decorative layers by cake idiosome and outside it of birthday cake, wedding cake are constituted.It is many with cream, fruit in plain cake
The decorative layer arranged in pairs or groups as cake.But common sweet cream is artificial plant butter cream, taste is not so good as Yoghourt cream, and long-term consumption is harmful
Health, taste is not good：Cream inlet is excessively abundant, or even is difficult to allow people to receive -- it is difficult to swallow.And cream causes cake whole
Body viscosity is higher, and viscosity cake high is difficult to be poured from packing box.And this cake conformality is not good enough：After dismissing
Cream through low temperature observation easily cave in, quality is coarse.
Fermentation technique be obtained in many techniques it is commonly used, to it is various bake and bank up with earth product bring different mouthfeel and
Taste；If desired for fermentation：With food such as the bread of yeast, Pizza, steamed buns.Fermented food majority is to be fermented to be formed by yeast
's.Yeast：Herein refer to strain beneficial in environment in water in saccharomycete, lactic acid bacteria, various air.The main component of yeast
It is protein, almost account for the half content of yeast dry matter, and essential amino acid content is sufficient, especially in cereal
It is more compared with the lysine content for lacking.On the other hand, substantial amounts of vitamin B1, vitamin B2 and niacin are contained.So, yeast
The nutritive value of fermented food can be improved.
Sour cream after yeast fermentation by having more features：As fragranced is denseer, milk oil cut rate is higher, and due to lactic acid
Bacterium fermentation energy suppresses the growth of undesirable microorganism, and sour cream is more healthy than conventional cream.Nowadays, the theory of environment protection health is goed deep into
The popular feeling, consumer pursues protein, the relatively natural healthy food that vitamin content is high and additive is few.And use sour cream generation
For cake relatively more health, the delicious food of cream, and mouthfeel is more rich.
The content of the invention
For the introduction of above-mentioned existing Western-style millet cake content, to meet the health delicious cake need that consumer constantly pursues
Ask, applicant's exploitation Yoghourt butter cake.The invention mainly includes:A kind of Yoghourt butter cake and its preparation technology are disclosed, should
The variation of Yoghourt butter cake local flavor, mouthfeel are good, soft good to eat, and can deposit for a long time.
To achieve the above object, technical scheme disclosed by the invention is as follows：A kind of Yoghourt butter cake, the Yoghourt butter cake
Including cake idiosome and the Yoghourt oil reservoir being covered in outside the cake idiosome, the Yoghourt oil reservoir is made up of following composition：Milk,
Saccharomycete, sugar, whipping cream, three spend full-cream evaporated milk, custard powder.
Preferably, the consumption of each composition of the Yoghourt oil reservoir is as follows：50-200 portions of milk, 1-3 parts of saccharomycete, 50-90
Part sugar, 150-250 parts of whipping cream, 100-150 parts three is spent full-cream evaporated milk, 120-200 parts of custard powder.
Preferably, the custard powder uses instant custard powder.
The invention discloses a kind of preparation method of Yoghourt butter cake, specifically cake embryo is made with flour, egg, sugar
, then be applied to Yoghourt oil reservoir on cake embryo by body, shaping, decoration；
Wherein, the preparation method of the Yoghourt oil reservoir is as follows：
(1) by Milk During Heating；
(2) to saccharomycete and sugar is added in the milk of heating, stir；
(3) full-cream evaporated milk is spent to addition whipping cream and three in the milk of step (2) again；After all material stirs, put
Enter fermentation in incubator, obtain Yoghourt；
(4) Yoghourt is skidded together with custard powder, obtains sour cream.
Preferably, in the step (1), Milk During Heating is to 20-40 DEG C.
Preferably, in the step (3), all material is put into fermentation 6-10 hours in incubator after stirring.
The preparation method of cake idiosome of the present invention is conventional cake preparation method, belongs to those skilled in the art and knows
The technology of dawn.
Preferably, decoration uses at least one in fruit, chocolate, jelly, cheese after the cake shaping.
Preferably, the fruit uses Kiwi berry, cherry, pineapple, mango, strawberry, orange, banana, cherry tomato, apple
Really, at least one in watermelon, "Hami" melon.
Yoghourt butter cake of the present invention, the use of innovation makes the technique of cake again after cream is fermented, using hair
Cream after ferment replaces artificial plant butter cream, is not only molded beneficial to cake surface, and because sour cream is fermented by yeast
, and yeast is combined by various bacterium such as saccharomycete, lactic acid bacteria, therefore during baking cake local flavor it is more diversified, and
And due to the sour cream after fermentation compared to artificial plant butter cream more resistant to storage, being deposited several days the cake that new production can be made more and mouthful
Sense, local flavor will not change.
The beneficial effects of the invention are as follows：The local flavor more sample of Yoghourt butter cake of the present invention, puts still soft long, and mouthfeel is special
It is good；It is more healthy rich in probiotics due to by fermentation.
Specific embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly being defined so as to be made to protection scope of the present invention.
Embodiment 1：A kind of Yoghourt butter cake, the Yoghourt butter cake includes cake idiosome and the acid being covered in outside cake idiosome
Butter layer, Yoghourt oil reservoir is made up of following composition：Milk, saccharomycete, sugar, whipping cream, three spend full-cream evaporated milk, custard powder.
Embodiment 2：A kind of Yoghourt butter cake, the Yoghourt butter cake includes cake idiosome and is covered in the cake idiosome
Outer Yoghourt oil reservoir, the consumption of each composition of Yoghourt oil reservoir is as follows：50-200 portions of milk, 1-3 parts of saccharomycete, 50-90 portions of sugar,
150-250 parts of whipping cream, 100-150 parts three is spent full-cream evaporated milk, 120-200 parts of custard powder.
Embodiment 3：A kind of Yoghourt butter cake, the Yoghourt butter cake includes cake idiosome and is covered in the cake idiosome
Outer Yoghourt oil reservoir, the consumption of each composition of Yoghourt oil reservoir is as follows：200 portions of milk, 1 part of saccharomycete, 70 portions of sugar, 200 parts of evaporated milks
Oil, 120 part three is spent full-cream evaporated milk, 100 parts of custard powders.
Embodiment 4：A kind of Yoghourt butter cake, the Yoghourt butter cake includes cake idiosome and is covered in the cake idiosome
Outer Yoghourt oil reservoir, the consumption of each composition of Yoghourt oil reservoir is as follows：150 portions of milk, 3 parts of saccharomycete, 50 portions of sugar, 150 parts of evaporated milks
Oil, 150 part three is spent full-cream evaporated milk, 200 parts of custard powders.
Embodiment 5：A kind of Yoghourt butter cake, the Yoghourt butter cake includes cake idiosome and is covered in the cake idiosome
Outer Yoghourt oil reservoir, the consumption of each composition of Yoghourt oil reservoir is as follows：50 portions of milk, 2 parts of saccharomycete, 90 portions of sugar, 200 parts of evaporated milks
Oil, 100 part three is spent full-cream evaporated milk, 120 parts of custard powders.
Embodiment 6：A kind of Yoghourt butter cake, the Yoghourt butter cake includes cake idiosome and is covered in the cake idiosome
Outer Yoghourt oil reservoir, the consumption of each composition of Yoghourt oil reservoir is as follows：100 portions of milk, 1 part of saccharomycete, 80 portions of sugar, 220 parts of evaporated milks
Oil, 140 part three is spent full-cream evaporated milk, 110 parts of custard powders.In the present embodiment, custard powder uses instant custard powder.
Embodiment 7：The invention discloses a kind of preparation method of Yoghourt butter cake, specifically made of flour, egg, sugar
, then be applied to Yoghourt oil reservoir on cake embryo by cake idiosome, shaping, decoration；
Wherein, the preparation method of the Yoghourt oil reservoir is as follows：
(1) by Milk During Heating to 28-30 DEG C；
(2) to saccharomycete and sugar is added in the milk of heating, stir；
(3) full-cream evaporated milk is spent to addition whipping cream and three in the milk of step (2) again；After all material stirs, put
Enter fermentation 6-10 hours in incubator, obtain Yoghourt；
(4) Yoghourt is skidded together with custard powder, obtains sour cream.
Embodiment 8：The present embodiment is with the difference of embodiment 7, in the present embodiment, is decorated after cake shaping and used
Be at least one in fruit, chocolate, jelly, cheese.
Embodiment 9：The present embodiment is with the difference of embodiment 7, and in the present embodiment, the fruit uses Mi
At least one in monkey peach, cherry, pineapple, mango, strawberry, orange, banana, cherry tomato, apple, watermelon, "Hami" melon.
Embodiment 10：A kind of Yoghourt butter cake, the Yoghourt butter cake includes cake idiosome and is covered in the cake embryo
External Yoghourt oil reservoir, the consumption of each composition of Yoghourt oil reservoir is as follows：Milk, saccharomycete, sugar, whipping cream, three spend full-cream evaporated milk,
Custard powder.In the present embodiment, custard powder uses instant custard powder.
A kind of Yoghourt butter cake is operated as follows：Cake idiosome first is made with flour, egg, sugar, then by acid
Butter layer is applied on cake embryo, shaping, decoration；
Wherein, the preparation method of the Yoghourt oil reservoir is as follows：
(1) by 600g Milk During Heatings to 30 DEG C；
(2) to 1g saccharomycete and 70g sugar is added in the milk of heating, stir；
(3) full-cream evaporated milk is spent to addition 200g whipping creams and 120g tri- in the milk of step (2) again；All material stirring is equal
After even, fermentation 6-10 hours in incubator is put into, obtains Yoghourt；
(4) the 300g Yoghourts that will be fermented skid together with 100g custard powders, obtain sour cream.
To further illustrate the effect of the technical scheme disclosed in present specification, tested as follows:
Experiment：According to disclosed in embodiment 10 technical scheme make two groups of cakes, be in one of which cake production by
According to embodiment 10 ferment obtaining sour cream, the cake is labeled as experimental example；The cream used during one group of cake production
It is artificial plant butter cream, the cake is labeled as comparative example.Two groups of cake property indices contrasts are as follows：
| Project | Experimental example | Comparative example |
| Mouthfeel | Fragranced is denseer, mouthfeel is thick | Milk taste is not dense, dismisses rear mouthfeel slightly hard |
| Organizational shape | Texture is fine, fine and smooth soft and smooth | Color is partially yellow, thick |
| Fat/(%) | 22% | 35.5% |
| Vitamin/(g/100g) | 6.2g | 3.1g |
| Mineral matter/(g/100g) | 0.89g | 0.2g |
| The finished product shelf-life (25 DEG C)/(my god) | 1 | 1 |
Embodiments of the invention are the foregoing is only, the scope of the claims of the invention is not thereby limited, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (8)
1. a kind of Yoghourt butter cake, it is characterised in that the Yoghourt butter cake includes cake idiosome and is covered in the cake embryo
External Yoghourt oil reservoir, the Yoghourt oil reservoir is made up of following composition：Milk, saccharomycete, sugar, whipping cream, three spend full-cream evaporated milk,
Custard powder.
2. Yoghourt butter cake according to claim 1, it is characterised in that the consumption of each composition of the Yoghourt oil reservoir is such as
Under：50-200 portions of milk, 1-3 parts of saccharomycete, 50-90 portions of sugar, 150-250 parts of whipping cream, 100-150 parts three is spent full-cream evaporated milk,
120-200 parts of custard powder.
3. Yoghourt butter cake according to claim 1 and 2, it is characterised in that the custard powder uses instant lucky scholar
Powder.
4. the preparation method of the Yoghourt butter cake described in a kind of claim 1 or 2, it is characterised in that with flour, egg, sugar system
Make cake idiosome, then Yoghourt oil reservoir is applied on cake embryo, be molded, decoration；
The preparation method of the Yoghourt oil reservoir is as follows：
(1) by Milk During Heating；
(2) to saccharomycete and sugar is added in the milk of heating, stir；
(3) full-cream evaporated milk is spent to addition whipping cream and three in the milk of step (2) again；After all material stirs, guarantor is put into
Fermentation, obtains Yoghourt in incubator；
(4) Yoghourt is skidded together with custard powder, obtains sour cream.
5. the preparation method of Yoghourt butter cake according to claim 4, it is characterised in that in the step (1), milk adds
Heat is to 20-40 DEG C.
6. the preparation method of Yoghourt butter cake according to claim 4, it is characterised in that in the step (3), Suo Youcai
Material is put into fermentation 6-10 hours in incubator after stirring.
7. the preparation method of Yoghourt butter cake according to claim 4, it is characterised in that decorated after the cake shaping and adopted
It is at least one in fruit, chocolate, jelly, cheese.
8. the preparation method of Yoghourt butter cake according to claim 7, it is characterised in that the fruit uses macaque
At least one in peach, cherry, pineapple, mango, strawberry, orange, banana, cherry tomato, apple, watermelon, "Hami" melon.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710291351.6A CN106879674A (en) | 2017-04-28 | 2017-04-28 | A kind of Yoghourt butter cake and preparation method thereof |
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| CN201710291351.6A CN106879674A (en) | 2017-04-28 | 2017-04-28 | A kind of Yoghourt butter cake and preparation method thereof |
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Cited By (5)
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| CN107396948A (en) * | 2017-07-04 | 2017-11-28 | 福建达利食品科技有限公司 | A kind of lactic acid bacteria cake and preparation method thereof |
| CN109392988A (en) * | 2018-12-11 | 2019-03-01 | 北京食品科学研究院 | A kind of potato and coarse cereals low fat cake and preparation method thereof |
| CN109479936A (en) * | 2018-11-27 | 2019-03-19 | 渤海大学 | A kind of no seitan cereal cake and preparation method thereof |
| CN111011529A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Instant lipid-lowering active lactobacillus fermented cream and processing and manufacturing method thereof |
| CN113439778A (en) * | 2021-03-08 | 2021-09-28 | 海口欣奇食品有限公司 | Preparation method of high-fiber cake with fermented lactic acid bacteria |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396948A (en) * | 2017-07-04 | 2017-11-28 | 福建达利食品科技有限公司 | A kind of lactic acid bacteria cake and preparation method thereof |
| CN107396948B (en) * | 2017-07-04 | 2021-06-01 | 福建达利食品科技有限公司 | Lactobacillus cake and making method thereof |
| CN109479936A (en) * | 2018-11-27 | 2019-03-19 | 渤海大学 | A kind of no seitan cereal cake and preparation method thereof |
| CN109392988A (en) * | 2018-12-11 | 2019-03-01 | 北京食品科学研究院 | A kind of potato and coarse cereals low fat cake and preparation method thereof |
| CN111011529A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Instant lipid-lowering active lactobacillus fermented cream and processing and manufacturing method thereof |
| CN113439778A (en) * | 2021-03-08 | 2021-09-28 | 海口欣奇食品有限公司 | Preparation method of high-fiber cake with fermented lactic acid bacteria |
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Application publication date: 20170623 |
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