CN106942329A - A kind of processing method for the cake that ferments - Google Patents
A kind of processing method for the cake that ferments Download PDFInfo
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- CN106942329A CN106942329A CN201710229415.XA CN201710229415A CN106942329A CN 106942329 A CN106942329 A CN 106942329A CN 201710229415 A CN201710229415 A CN 201710229415A CN 106942329 A CN106942329 A CN 106942329A
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- fermentation
- cake
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- dough
- yeast
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The cake and its processing method of a kind of fermentation, it is processed using wheat flour, yolk, water, yeast, berry sugar and fermentation butter as raw material by the process of kind of a dough ingredients fermentation, main dough ingredients, fermentation, shaping, baking, cooling.The processing method of the present invention changes traditional cake additive and uses more shortcoming, using yeast-leavened function without using additive, it can make product that there is careful fine and glossy mouthfeel, and strong local flavor again, the multiple texture of product and higher nutritive value are assigned simultaneously, beneficial to being widely popularized.
Description
Technical field
The invention belongs to food processing field, it is related to a kind of cake processing method first fermented, bakeed again.
Technical background
Cake is one of popular daily food.Although common cake mostly soft taste is fluffy on the market now,
It is to have used substantial amounts of additive, so consumer, when particularly focusing on consumer's purchase of own health management or eating all
It can control, and require that people choose some healthy " thicker ", " harder ", the cakes of " no color ", saddle with a difficult task again.
Therefore need to develop that a use additive capacity is few, favourable nutrient balance but the product that mouthfeel enjoyment can be provided simultaneously.
Yeast is a kind of unicellular fungi microorganism, contains abundant protein, whole B family vitamins and multi mineral
Matter, in the making for being usually used in the millet cake such as bread, steamed bun.The main function of yeast is to produce carbon dioxide by fermenting, and is made
Wheaten food becomes soft nice.In addition during fermentation, yeast can also produce the volatility relevant with local flavor and non-volatile
Property compound, smell specific to product is formed during bakee and steam, the local flavor of product is lifted.Furthermore, yeast
Main component be protein, and amino acid content is sufficient, also containing substantial amounts of B family vitamin, so as to improve final production
The nutritive value of product.
The processing method of cake is usually dispensing, dismisses, is molded, toasts, cooled down.The method fermented by combining yeast come
Cake is produced, using the function of yeast fermentation gas, to increase the volume of cake, makes stomata uniform, the mucedin of flour is allowed
Matter is scattered to soften, and soft fine and smooth mouthfeel is reached, while the local flavor and nutritive value of product can also be lifted.Such product must energy
Favored by market.
The content of the invention
The purpose of the present invention is to change traditional cake additive to use more shortcoming, using yeast-leavened function, is carried
For one kind fermentation cake and its processing method.
The technical solution adopted by the present invention is as follows：
A kind of processing method for the cake that ferments, it is characterised in that specific procedure of processing is as follows：
（1）Plant dough fermentation：First middle powder, yolk, water, yeast are mixed in proportion, dough is then stirred into, berry sugar is added
Continue to stir to the smooth rear butter that adds of dough surface and stir to gluten extension, under 25-27 DEG C, 75-85% damp condition,
Fermentation 12-16 hours, the kind face fermented；
（2）Interarea group operates：By the kind face fermented, low rate mixing is agglomerating in proportion with water, yeast, middle powder, is adding berry sugar
Stir to the smooth rear addition butter of dough to stir to gluten with yolk and extend completely, be eventually adding raisins, orange peel fourth and spices
After stirring, standing for fermentation 85-95 minutes at a temperature of 26-30 DEG C；
（3）The dough fermented is divided into doughball, then doughball shaping is circular, after relaxing 15 minutes, by face
Group is gently die-filling, is finally fermented, 29-31 DEG C of fermentation temperature, fermentation time 3-5 hours；
（4）Baking：The cake group fermented is put into baking box and toasted, the baking condition of baking box is：Excessive internal heat 150-160
DEG C, lower fiery 170-180 DEG C, toast 35-45min；
（5）Baked cake quick tapping, inversion is cooled to room temperature, then packs on request, sells.
Step（1）Described kind dough fermentation temperature is 26 DEG C, and fermentation humidity is 80%.
Step（2）Described interarea group fermentation temperature is 28 DEG C, fermentation time 90 minutes.
Step（3）It is described it is die-filling after dough fermentation temperature be 30 DEG C, fermentation time 4 hours.
Step（3）The weight of described doughball is 100g/.
The parts by weight of each raw material components are in described kind of dough：Middle powder 100, yolk 9-10, water 40-41, yeast 0.4-
0.6, granulated sugar 1.4-1.6, butter 19-21.
The parts by weight of each raw material components are in the interarea group：The kind face 165-190 fermented, water 11-13, middle powder 40-
50, spices 0.8-1.2, yeast 1-3, sugared 14-16, yolk 9-11, butter 6-8, raisins 35-45, orange peel 35-45.
The fermentation cake that the inventive method processing method goes out.
The effect of the present invention
1st, it is additive-free.
2nd, texture is mixed：Yeast fermentation is added in cake raw material, both the silk floss profit with cake is fine and closely woven for finished product, has again
The sturdy mouthfeel of bread.
3rd, nutrition is upgraded：This product adds containing for the protein in finished product and B family vitamin by adding yeast
Amount.
4th, multiple local flavor：Fruity overflows, and has merged the fermenting aroma and milk fragrance of dough.
5th, longer shelf life：The additive-free cake in baking shop typically only has the shelf-life of 3-5 days, and this product energy
Enough there is the shelf life of 3 months.
Embodiment
Powder in 1000g is taken, 110g yolk, 410g water, 5g yeast stir to be formed after dough, add 150g berry sugars and continue to stir
Mix to dough surface it is smooth after, add 200g butter and stir to gluten extension, under 26 DEG C, 80% damp condition, fermentation is 16 small
When, it is fabricated to kind of a face.Powder low rate mixing in 120g water, 20g yeast, 425g is added in the kind face completed to fermentation agglomerating, then added
Enter 150g berry sugars and 105g yolk is stirred to the smooth rear butter that adds of dough and extended completely to gluten, be eventually adding 400g grapes
Dry, 400g orange peels fourth and 10g spices, ferment 90 minutes under conditions of 28 DEG C of temperature, 100g/ facet are divided into afterwards
Group, shaping is circular, after relaxation 15 minutes, and by dough, gently harvest is circular die-filling is finally fermented（30 DEG C of temperature, 5 is small
When）.Baking：Excessive internal heat/lower fire, 150-160 DEG C/170-180 DEG C, 35 ~ 40min.It is inverted and is cooled down after coming out of the stove.Packaging, sells.
Claims (8)
1. a kind of processing method for the cake that ferments, it is characterised in that specific procedure of processing is as follows：
（1）Plant dough fermentation：First middle powder, yolk, water, yeast are mixed in proportion, dough is then stirred into, berry sugar is added
Continue to stir to the smooth rear butter that adds of dough surface and stir to gluten extension, under 25-27 DEG C, 75-85% damp condition,
Fermentation 12-16 hours, the kind face fermented；
（2）Interarea group operates：By the kind face fermented, low rate mixing is agglomerating in proportion with water, yeast, middle powder, is adding berry sugar
Stir to the smooth rear addition butter of dough to stir to gluten with yolk and extend completely, be eventually adding raisins, orange peel fourth and spices
After stirring, standing for fermentation 85-95 minutes at a temperature of 26-30 DEG C；
（3）The dough fermented is divided into doughball, then doughball shaping is circular, after relaxing 15 minutes, by face
Group is gently die-filling, is finally fermented, 29-31 DEG C of fermentation temperature, fermentation time 3-5 hours；
（4）Baking：The cake group fermented is put into baking box and toasted, the baking condition of baking box is：Excessive internal heat 150-160
DEG C, lower fiery 170-180 DEG C, toast 35-45min；
（5）Baked cake quick tapping, inversion is cooled to room temperature, then packs on request, sells.
2. a kind of processing method of cake that ferments according to claim 1, it is characterised in that：
Step（1）Described kind dough fermentation temperature is 26 DEG C, and fermentation humidity is 80%.
3. a kind of processing method of cake that ferments according to claim 1, it is characterised in that：
Step（2）Described interarea group fermentation temperature is 28 DEG C, fermentation time 90 minutes.
4. a kind of processing method of cake that ferments according to claim 1, it is characterised in that：
Step（3）It is described it is die-filling after dough fermentation temperature be 30 DEG C, fermentation time 4 hours.
5. a kind of processing method of cake that ferments according to claim 1, it is characterised in that：Step（3）Described fritter
The weight of dough is 100g/.
6. a kind of processing method of cake that ferments according to claim 1, it is characterised in that：
The parts by weight of each raw material components are in described kind of dough：Middle powder 100, yolk 9-10, water 40-41, yeast 0.4-0.6, sand
Sugared 1.4-1.6, butter 19-21.
7. a kind of processing method of cake that ferments according to claim 1, it is characterised in that：
The parts by weight of each raw material components are in the interarea group：The kind face 165-190 fermented, water 11-13, middle powder 40-50 are fragrant
Expect 0.8-1.2, yeast 1-3, sugared 14-16, yolk 9-11, butter 6-8, raisins 35-45, orange peel 35-45.
8. the fermentation cake that the processing method of fermentation cake goes out as claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710229415.XA CN106942329A (en) | 2017-04-10 | 2017-04-10 | A kind of processing method for the cake that ferments |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710229415.XA CN106942329A (en) | 2017-04-10 | 2017-04-10 | A kind of processing method for the cake that ferments |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106942329A true CN106942329A (en) | 2017-07-14 |
Family
ID=59474956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710229415.XA Pending CN106942329A (en) | 2017-04-10 | 2017-04-10 | A kind of processing method for the cake that ferments |
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| CN (1) | CN106942329A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645077A (en) * | 2019-03-06 | 2019-04-19 | 刘文海 | Yam and Job's tear seed cheese cake and preparation method thereof |
| CN110074159A (en) * | 2019-05-27 | 2019-08-02 | 多麦(福建)食品有限公司 | A kind of fermentation cake and its manufacture craft |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489025A (en) * | 2014-12-31 | 2015-04-08 | 漯河联泰食品有限公司 | Buckwheat improved nutritional bread and preparation method thereof |
| CN105145774A (en) * | 2015-10-12 | 2015-12-16 | 广东石油化工学院 | Novel method for making fermented chiffon cake |
| CN105557880A (en) * | 2014-10-08 | 2016-05-11 | 朱婷 | Soft bread and manufacturing method for same |
| CN105875751A (en) * | 2014-12-15 | 2016-08-24 | 陈沙 | Preparation method of sugar-free lemon cakes |
| CN106417468A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Method for making anti-oxidation bread |
-
2017
- 2017-04-10 CN CN201710229415.XA patent/CN106942329A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105557880A (en) * | 2014-10-08 | 2016-05-11 | 朱婷 | Soft bread and manufacturing method for same |
| CN105875751A (en) * | 2014-12-15 | 2016-08-24 | 陈沙 | Preparation method of sugar-free lemon cakes |
| CN104489025A (en) * | 2014-12-31 | 2015-04-08 | 漯河联泰食品有限公司 | Buckwheat improved nutritional bread and preparation method thereof |
| CN105145774A (en) * | 2015-10-12 | 2015-12-16 | 广东石油化工学院 | Novel method for making fermented chiffon cake |
| CN106417468A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Method for making anti-oxidation bread |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645077A (en) * | 2019-03-06 | 2019-04-19 | 刘文海 | Yam and Job's tear seed cheese cake and preparation method thereof |
| CN110074159A (en) * | 2019-05-27 | 2019-08-02 | 多麦(福建)食品有限公司 | A kind of fermentation cake and its manufacture craft |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170714 |