CN107212051A - A kind of preparation method for improving cake shelf-life and the close property of matter - Google Patents
A kind of preparation method for improving cake shelf-life and the close property of matter Download PDFInfo
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- CN107212051A CN107212051A CN201710441017.4A CN201710441017A CN107212051A CN 107212051 A CN107212051 A CN 107212051A CN 201710441017 A CN201710441017 A CN 201710441017A CN 107212051 A CN107212051 A CN 107212051A
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- aloe
- swelling agent
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation method for improving cake shelf-life and the close property of matter, it has following material composition and weight proportion to be made：Aloe 24, sweet osmanthus 13, allicin 12, egg 25 35, cake mix 30 40, white granulated sugar 68, butter 0.3 0.5, tower tower powder 0.01 0.03, dusty yeast 12, salt 0.01 0.03, swelling agent 0.1 0.2, whole milk 25, cake oil 35, flavoring essence 0.1 0.2；Preparation method mainly includes pre-processing cake raw material using pasteurize, and high-temperature sterilization treatment is carried out to cake production vessel；Yeast and swelling agent ratio are adjusted, the close property of matter of the internal structure of cake is added, cake is softer；Allicin circulatory fumigation technology is used to cake after baking, increases cake antibacterial action itself, while making cake that there is healthcare function；Increase aloe, sweet osmanthus composition, reduce allicin peculiar smell.
Description
Technical field
The invention belongs to food processing technology field, and in particular to the making side of a kind of raising cake shelf-life and the close property of matter
Method.
Background technology
Aloe is bitter in taste, cold, and with bactericidal action, antiinflammatory action, cardiac stimulant promoting blood circulation effect is immunized and palingenesis, is immunized
With antitumor action, detoxication, the effect such as anti-aging effects；At present, it is mainly used in beauty and health care and views and admires.Sweet osmanthus nature and flavor
Pungent, temperature, with the broken knot of cold dispelling, preventing phlegm from forming and stopping coughing, has obvious to tubercle bacillus, pneumococcus, staphylococcic growth and breeding
Inhibitory action.
Allicin is three thio-allyl ether class compounds, in the bulb for being naturally occurring in liliaceous plant garlic；To a variety of
Gram-positive and negative bacterium have antibacterial action, to bacillus (shigella dysenteriae, typhoid bacillus, Escherichia coli, Bordetella pertussis),
Fungi (Candida albicans, cryptococcus, aspergillus fumigatus), viral (cytomegalovirus), Amoeba, Trichomonas vaginalis, pinworm etc.
There is suppression killing action, strong especially is acted on to enteric bacteria such as Escherichia coli, shigella dysenteriaes.Because allicin active temperature exists
It is 80 DEG C or so, many to be used using oral way, the non-extensive use of high temperature food manufacture field.
At present, it is due to that it contains abundant protein and fats nutriment though cake is delicious, after being contacted with the external world,
Easy breed bacteria, causes the shelf-life shorter, destroys nutritional ingredient；Tool research cake section is preserved under 24 DEG C of -27 DEG C of normal temperature,
The total bacterium colony of bacterium just can reach 12000cfu/gml after 54h, and the cake general shelf-life, shelf-life durations were shorter within three days.
The content of the invention
To solve the above problems, the present invention provides a kind of preparation method for improving cake shelf-life and the close property of matter：By drying
After roasting, in the case where not influenceing cake flavor profile, allicin is fumigated to cake surface and inside, plays anti-for circulatory fumigation technology
Bacterium, bactericidal action；Yeast and swelling agent proportioning are adjusted, the close property of matter of cake internal structure is improved, cake is softer.
The present invention is achieved by the following technical solutions：
A kind of preparation method for improving cake shelf-life and the close property of matter, comprises the following steps：
（1）Utensil processing：Vessel, utensil will be used in cake production, are placed in high-pressure sterilizing pot, carry out high-temperature sterilization treatment,
100 DEG C of temperature, time 30min；
（2）It is prepared by aloe, pollen powder of sweet osmanthus：After aloe is cleaned up, internal slurries are collected to sterilization in vessel；Dry sweet osmanthus
Powder processing is played in progress, by 100 mesh screens, goes the removal of impurity and particulate matter；And be positioned in sterilization stove, pass through pasteurization
（62-65 DEG C of temperature, keeps 30min）, carry out pre-sterilizing processing；
（3）Batter makes：When beating eggs, according to specific egg amount, stirred in point 3-4 addition a mixing bowl, temperature control is in 23-25
DEG C, mixing speed turns/min in 60-80, and egg white solution is made；Add, first added in agitator clear according to yeast and swelling agent proportioning
Water, adds salt, white granulated sugar, after salt, white granulated sugar dissolve in water, sequentially adds cake mix, egg white, aloe, sweet osmanthus, ferment
Female powder, speed of agitator turns/min, mixing time 5min in 90-120；Then, butter, tower tower powder, swelling agent, full-cream ox are added
Milk, cake oil, flavoring essence, speed of agitator 60-80 turn/min, mixing time 3-5min, stir；
（4）Cake finished product makes：The batter stirred is placed into cake shaping mould；Carry out shaping to carve, make outside cake
See to present and require；Cake will be molded, will be positioned in baking box, 150 DEG C -180 DEG C of stoving temperature is set, time 25-35min is bakeed；
Complete after bakeing, taken out after cake cooling；
（5）Stifling, coating treatment：Allicin is dissolved in after pure water, is fitted into ultrasonic ultrasonic delay line memory；Finished product cake after baking, puts
It is placed in circular chamber, opens circulating pump, atomizer is opened into " middle-grade ", fog outlet at pump inlet with docking；Holding is followed
Ring flow rate pump is 2L/min, and circular chamber humidity≤40%, cake places the circular chamber time for 20-30min；Note such as being atomized it is too fast,
Humidity is excessive, cake surface can be made to gather large quantity of moisture, causes cake appearance to soften, and influences cake original local flavor；Cream is put
Enter in agitator, add 0.1-0.3 allicin, at a slow speed uniform stirring；Then, after mixing cream uniform coating to suffocating treatment
The cake surface crossed, then carry out later stage decoration.
Further, step（3）Described cake, being respectively configured to a point quantity count is：
32 parts of cake mix, 26 parts of egg, 6 parts of white granulated sugar, 2.4 parts of aloe, 1.2 parts of sweet osmanthus, 1.2 parts of allicin, butter 0.13
Part, 0.015 part of tower tower powder, 1.3 parts of dusty yeast, 0.015 part of salt, 0.14 part of swelling agent, 3 parts of whole milk, cake oil 3.5
Part, 0.15 part of flavoring essence.
Further, step（3）In described cake composition, yeast and swelling agent quality configuration proportion are：
Yeast and swelling agent configuration proportion are 10:1.
The present invention has advantages below compared with prior art：Traditional cake without antibacterial, sterilization protection, the shelf-life 3 days with
It is interior, start a large amount of growths, influence edible safety and edible taste more than shelf-life bacterium；By circulatory fumigation technology, solve
The problem that allicin can not be added before cake baking, makes allicin active component fail；Circulatory fumigation method, is keeping egg
In the case that cake original local flavor is constant, allicin is fumigated to cake surface and inside, because there is allicin antibacterial, sterilization to make
With, suppression bacterium can be played to cake and is produced, the effect of extending the shelf life；Adjust in yeast and swelling agent proportioning, increase cake
The close property of portion's matter, makes cake softer, tasty.
Embodiment
Embodiment 1：
High temperature collects aloe slurries to carrying out sterilization processing using vessel, will dry sweet osmanthus and beat powder by the filtering of 100 mesh；And it is right
Aloe and pollen powder of sweet osmanthus carry out pasteurize pretreatment；Weigh aloe 2kg, sweet osmanthus 1kg, egg 25kg, cake mix 30kg, white sand
Sugared 5kg, butter 0.1kg, tower tower powder 0.01kg, dusty yeast 1kg, salt 0.01kg, swelling agent 0.1kg, whole milk 2kg, egg
Cake oil 3kg, flavoring essence 0.1kg；When beating eggs, point 3-4 addition stirring, temperature control is at 23-25 DEG C, and mixing speed is in 60-
80 turns/min；Clear water is first added in agitator, salt, white granulated sugar is added, added after salt, white granulated sugar dissolve in water, then successively
Enter cake mix, egg white, aloe, sweet osmanthus, dusty yeast, speed of agitator turns/min, mixing time 5min in 90-120；Then, add
Butter, tower tower powder, swelling agent, whole milk, cake oil, flavoring essence, speed of agitator 60-80 turn/min, mixing time 3-
5min, stirs；After batter stirs, it is fitted into finishing die, is positioned in baking box, stoving temperature is set 150 DEG C -180
DEG C, bakee time 25-35min；Complete after bakeing, taken out after cake cooling.Allicin is dissolved in after pure water, loads ultrasonic fog
Change in device；Finished product cake after baking, is positioned in circular chamber, open circulating pump, atomizer is opened into " middle-grade ", fog outlet with
Docked at pump inlet；Keep circulation flow rate pump be 2L/min, circular chamber humidity≤40%, cake place the circular chamber time be
20-30min；Cream is put into agitator, 0.1-0.3 allicin is added, at a slow speed uniform stirring；Then, cream after mixing
The cake surface that uniform coating to suffocating treatment is crossed, then carry out later stage decoration.
Embodiment 2：
High temperature collects aloe slurries to carrying out sterilization processing using vessel, will dry sweet osmanthus and beat powder by the filtering of 100 mesh；And it is right
Aloe and pollen powder of sweet osmanthus carry out pasteurize pretreatment；Weigh aloe 3kg, the kg of sweet osmanthus 2, allicin 1 kg, egg 30kg, cake
Powder 35kg, white granulated sugar 8kg, butter 0.3kg, tower tower powder 0.02kg, dusty yeast 1.5kg, salt 0.02 kg, swelling agent 0.15kg,
Whole milk 3kg, cake oil 4kg, flavoring essence 0.15kg；When beating eggs, point 3-4 addition stirring, temperature control is in 23-25
DEG C, mixing speed turns/min in 60-80；Clear water is first added in agitator, salt, white granulated sugar is added, treats that salt, white granulated sugar are molten
Enter after water, sequentially add cake mix, egg white, aloe, sweet osmanthus, dusty yeast, speed of agitator turns/min, mixing time in 90-120
5min；Then, addition butter, tower tower powder, swelling agent, whole milk, cake oil, flavoring essence, 60-80 turns of speed of agitator/
Min, mixing time 3-5min, stirs；After batter stirs, it is fitted into finishing die, is positioned in baking box, sets and bakee
150 DEG C -180 DEG C of temperature, bakees time 25-35min；Complete after bakeing, taken out after cake cooling；Allicin is dissolved in pure water
Afterwards, it is fitted into ultrasonic ultrasonic delay line memory；Finished product cake after baking, is positioned in circular chamber, opens circulating pump, atomizer is opened into
" middle-grade ", fog outlet at pump inlet with docking；It is 2L/min to keep circulation flow rate pump, and circular chamber humidity≤40%, cake is put
The circular chamber time is put for 20-30min；Cream is put into agitator, 0.1-0.3 allicin is added, at a slow speed uniform stirring；So
Afterwards, the cake surface that cream uniform coating to suffocating treatment is crossed after mixing, then carry out later stage decoration.
Embodiment 3：
High temperature collects aloe slurries to carrying out sterilization processing using vessel, will dry sweet osmanthus and beat powder by the filtering of 100 mesh；And it is right
Aloe and pollen powder of sweet osmanthus carry out pasteurize pretreatment；Aloe 3.5kg, sweet osmanthus 2.5kg, allicin 1.5kg, egg 28kg are weighed,
Cake mix 34kg, white granulated sugar 6kg, butter 0.4kg, tower tower powder 0.02kg, dusty yeast 1.8kg, the kg of salt 0.02, swelling agent
0.2kg, whole milk 3.5kg, cake oil 3.5kg, flavoring essence 0.14kg；When beating eggs, point 3-4 addition stirring, temperature control
System is at 23-25 DEG C, and mixing speed turns/min in 60-80；Clear water is first added in agitator, salt, white granulated sugar is added, waits to eat
Salt, white granulated sugar are dissolved in after water, sequentially add cake mix, egg white, aloe, sweet osmanthus, dusty yeast, and speed of agitator turns in 90-120/
Min, mixing time 5min；Then, butter, tower tower powder, swelling agent, whole milk, cake oil, flavoring essence are added, stirring turns
Fast 60-80 turns/min, mixing time 3-5min, stirs；After batter stirs, it is fitted into finishing die, is positioned over baking box
It is interior, 150 DEG C -180 DEG C of stoving temperature is set, time 25-35min is bakeed；Complete after bakeing, taken out after cake cooling；By garlic
Element is dissolved in after pure water, is fitted into ultrasonic ultrasonic delay line memory；Finished product cake after baking, is positioned in circular chamber, circulating pump is opened, by mist
Change device to be opened into " middle-grade ", fog outlet at pump inlet with docking；Circulation flow rate pump is kept for 2L/min, circular chamber humidity≤
40%, cake places the circular chamber time for 20-30min；Cream is put into agitator, 0.1-0.3 allicin is added, at a slow speed
Uniform stirring；Then, the cake surface that cream uniform coating to suffocating treatment is crossed after mixing, then carry out later stage decoration.
Contrast 1：
High temperature collects aloe slurries to carrying out sterilization processing using vessel, will dry sweet osmanthus and beat powder by the filtering of 100 mesh；And it is right
Aloe and pollen powder of sweet osmanthus carry out pasteurize pretreatment；Weigh aloe 2kg, sweet osmanthus 1kg, allicin 1kg, egg 25-35, cake
Powder 30kg, white granulated sugar 5kg, butter 0.1kg, tower tower powder 0.01kg, dusty yeast 1kg, salt 0.01kg, swelling agent 0.1kg are full-cream
Milk 2kg, cake oil 3kg, flavoring essence 0.1kg；When beating eggs, point 3-4 addition stirring, temperature control is at 23-25 DEG C, stirring
Speed turns/min in 60-80；Clear water is first added in agitator, salt, white granulated sugar is added, after salt, white granulated sugar dissolve in water,
Cake mix, egg white, aloe, sweet osmanthus, dusty yeast are sequentially added, speed of agitator turns/min, mixing time 5min in 90-120；So
Afterwards, addition butter, tower tower powder, swelling agent, whole milk, cake oil, allicin, flavoring essence, 60-80 turns of speed of agitator/
Min, mixing time 3-5min, stirs；After batter stirs, it is fitted into finishing die, is positioned in baking box, sets and bakee
150 DEG C -180 DEG C of temperature, bakees time 25-35min；Complete after bakeing, taken out after cake cooling.
Contrast 2：
High temperature using vessel to carrying out sterilization processing.Allicin 1kg, egg 30kg, cake mix 35kg, white granulated sugar 8kg are weighed,
Butter 0.3kg, tower tower powder 0.02kg, dusty yeast 1.1kg, salt 0.02 kg, swelling agent 0.1kg, whole milk 3kg, cake oil
4kg, flavoring essence 0.15kg；When beating eggs, point 3-4 addition stirring, temperature control is at 23-25 DEG C, and mixing speed is in 60-80
Turn/min；Clear water is first added in agitator, salt, white granulated sugar is added, after salt, white granulated sugar dissolve in water, sequentially added
Cake mix, egg white, dusty yeast, speed of agitator turn/min, mixing time 5min in 90-120；Then, add butter, tower tower powder,
Swelling agent, whole milk, cake oil, flavoring essence, speed of agitator 60-80 turn/min, mixing time 3-5min, stir；
After batter stirs, it is fitted into finishing die, is positioned in baking box, 150 DEG C -180 DEG C of stoving temperature is set, bakees time 25-
35min；Complete after bakeing, taken out after cake cooling；Allicin is dissolved in after pure water, is fitted into ultrasonic ultrasonic delay line memory；After baking
Finished product cake, is positioned in circular chamber, opens circulating pump, atomizer is opened into " middle-grade ", at fog outlet and pump inlet
Docking；It is 2L/min to keep circulation flow rate pump, and circular chamber humidity≤40%, cake places the circular chamber time for 20-30min；By milk
Oil is put into agitator, adds 0.1-0.3 allicin, at a slow speed uniform stirring；Then, after mixing cream uniform coating to stifling
Treated cake surface, then carry out later stage decoration.
Contrast 3：
Aloe slurries are collected, sweet osmanthus will be dried and beat powder by the filtering of 100 mesh.Aloe 2kg, sweet osmanthus 1kg, egg 25-35 are weighed,
Cake mix 30kg, white granulated sugar 5kg, butter 0.1kg, tower tower powder 0.01kg, dusty yeast 0.8kg, salt 0.01kg, swelling agent
0.1kg, whole milk 2kg, cake oil 3kg, flavoring essence 0.1kg；When beating eggs, point 3-4 addition stirring, temperature control exists
23-25 DEG C, mixing speed turns/min in 60-80；Clear water is first added in agitator, salt, white granulated sugar is added, salt is treated, white
Granulated sugar is dissolved in after water, sequentially adds cake mix, egg white, aloe, sweet osmanthus, dusty yeast, and speed of agitator turns/min in 90-120, stirred
Mix time 5min；Then, butter, tower tower powder, swelling agent, whole milk, cake oil, flavoring essence, speed of agitator 60-80 are added
Turn/min, mixing time 3-5min, stir；After batter stirs, it is fitted into finishing die, is positioned in baking box, sets
150 DEG C -180 DEG C of stoving temperature, bakees time 25-35min；Complete after bakeing, taken out after cake cooling.Allicin is dissolved in pure
After water, it is fitted into ultrasonic ultrasonic delay line memory；Finished product cake after baking, is positioned in circular chamber, opens circulating pump, atomizer is opened
To " middle-grade ", fog outlet at pump inlet with docking；It is 2L/min, circular chamber humidity≤40%, cake to keep circulation flow rate pump
The placement circular chamber time is 20-30min；Cream is put into agitator, 0.1-0.3 allicin is added, at a slow speed uniform stirring；
Then, the cake surface that cream uniform coating to suffocating treatment is crossed after mixing, then carry out later stage decoration.
Detection mode：Respectively to embodiment 1, embodiment 2, embodiment 3, contrast 1, contrast 2,3 finished product cakes of contrast, often
12h sampling Detection microbe colonies（The predominantly total bacterium colony of bacterium and E. coli clones quantity）, and extract in six kinds of cakes
The poroid density of portion's section test；Six kinds of cakes are preserved under identical environment, wherein the standard requirement of cake making：Total plate count
≤ 10000cfu/g, coliform≤300MPN/100g.
Experimental project：
| Project | Formula | Process for sterilizing | Circulatory fumigation |
| Embodiment 1 | Embodiment 1 is formulated | High temperature, Pasteur | Allicin is fumigated |
| Embodiment 2 | Embodiment 2 is formulated | High temperature, Pasteur | Allicin is fumigated |
| Embodiment 3 | Embodiment 3 is formulated | High temperature, Pasteur | Allicin is fumigated |
| Contrast 1 | Embodiment 1 is formulated；Yeast swelling agent 10:1 | High temperature, Pasteur | Nothing |
| Contrast 2 | Embodiment 2 is formulated；Yeast expanded 11:1 | High temperature, Pasteur | Allicin is fumigated |
| Contrast 3 | Embodiment 1 is formulated；Yeast swelling agent 8:1 | Nothing | Allicin is fumigated |
Experimental result（Embodiment）:
Experimental result（Contrast）:
The internal close property of matter of cake section and soft property:
Formula contrast：Embodiment 1, embodiment 2, embodiment 3 are random experiments formula, by being detected to microbe colony, are used
High temperature sterilization, pasteurize and circulatory fumigation technology can reach control microbial growth, extend the shelf life to 6 days；Yeast with
Swelling agent skin is matched 10:1-9:1, the cake inside close property of matter is between 142-156, and matter is close tight, can keep good soft
Property.
Circulatory fumigation technology：Embodiment 1 is compared with contrast 1, does not use circulatory fumigation technology in contrast 1, and directly will be big
Allicin is added in raw material, by baking process；By testing result, due to passing through high temperature allicin loss of activity, 1 cake of contrast exists
At 3 days, total bacterium colony reaches 12000cfu/g, Escherichia coli 300MPN/100g, more than food microorganisms requirement；Embodiment 1 is adopted
With inventive technique, effectively bacterial clump can be controlled to grow, extended the shelf life.
Aloe, sweet osmanthus meal component, the proportioning contrast of yeast swelling agent：Embodiment 2 is to lack in contrast 2 with 2 composition transfers of contrast
Aloe and sweet osmanthus meal component are lost, yeast swelling agent proportioning is different；From the point of view of testing result, 2 bacterial clumps of contrast and Escherichia coli
Bacterium colony is slightly above embodiment 2, but overall microbial index is within the scope of；Contrast 2 yeast and swelling agent skin proportioning 11:1 exceeds
10:1, the internal close property 93 of matter, compared to embodiment 2 low 49, mouthfeel is hard, soft poor；Aloe, sweet osmanthus composition are lacked, peculiar smell is had.
Yeast and swelling agent proportioning, high temperature pretreatment：Embodiment 1 is compared with contrast 3, and main component is identical, and contrast 3 is not adopted
With high temperature and pasteurize preprocess method；From the point of view of bacterium colony testing result, contrast 3 is overall to be higher than the data of embodiment 1；Contrast 3
It is 8 that yeast and swelling agent, which are matched,:1, less than formula 9:1, the close property 87 of matter is revived soft poor.
Synthesis result：Experimental formula, when using present invention technology, can reach effectively control microorganism, extension
Shelf-life was to 6 days；Without using aloe, sweet osmanthus meal component, and high temperature and pasteurization methods, overall microbial index is slightly higher,
But within critical field, allicin fumigation technology plays decisive control action to cake microbiological indicator；Adjust yeast
With swelling agent proportioning, by increasing capacitance it is possible to increase the close property of matter inside cake, increase the soft property and palatability of cake；Aloe and sweet osmanthus composition can
Reduce allicin peculiar smell.
Claims (3)
1. a kind of preparation method for improving cake shelf-life and the close property of matter, it is characterised in that comprise the following steps：
（1）Utensil processing：Vessel, utensil will be used in cake production, are placed in high-pressure sterilizing pot, carry out high-temperature sterilization treatment,
100 DEG C of temperature, time 30min；
（2）It is prepared by aloe, pollen powder of sweet osmanthus：After aloe is cleaned up, internal slurries are collected to sterilization in vessel；Dry sweet osmanthus
Powder processing is played in progress, by 100 mesh screens, goes the removal of impurity and particulate matter；And be positioned in sterilization stove, pass through pasteurization
（62-65 DEG C of temperature, keeps 30min）, carry out pre-sterilizing processing；
（3）Batter makes：When beating eggs, according to specific egg amount, stirred in point 3-4 addition a mixing bowl, temperature control is in 23-25
DEG C, mixing speed turns/min in 60-80, and egg white solution is made；Add, first added in agitator clear according to yeast and swelling agent proportioning
Water, adds salt, white granulated sugar, after salt, white granulated sugar dissolve in water, sequentially adds cake mix, egg white, aloe, sweet osmanthus, ferment
Female powder, speed of agitator turns/min, mixing time 5min in 90-120；Then, butter, tower tower powder, swelling agent, full-cream ox are added
Milk, cake oil, flavoring essence, speed of agitator 60-80 turn/min, mixing time 3-5min, stir；
（4）Cake finished product makes：The batter stirred is placed into cake shaping mould；Carry out shaping to carve, make outside cake
See to present and require；Cake will be molded, will be positioned in baking box, 150 DEG C -180 DEG C of stoving temperature is set, time 25-35min is bakeed；
Complete after bakeing, taken out after cake cooling；
（5）Stifling, coating treatment：Allicin is dissolved in after pure water, is fitted into ultrasonic ultrasonic delay line memory；Finished product cake after baking, puts
It is placed in circular chamber, opens circulating pump, atomizer is opened into " middle-grade ", fog outlet at pump inlet with docking；Holding is followed
Ring flow rate pump is 2L/min, and circular chamber humidity≤40%, cake places the circular chamber time for 20-30min；Note such as being atomized it is too fast,
Humidity is excessive, cake surface can be made to gather large quantity of moisture, causes cake appearance to soften, and influences cake original local flavor；Cream is put
Enter in agitator, add 0.1-0.3 allicin, at a slow speed uniform stirring；Then, after mixing cream uniform coating to suffocating treatment
The cake surface crossed, then carry out later stage decoration.
2. a kind of preparation method for improving cake shelf-life and the close property of matter as claimed in claim 1, it is characterised in that step（3）
Described cake, is made up of the composition of following quantity count：
30-40 parts of cake mix, 25-35 parts of egg, 5-10 parts of white granulated sugar, 2-4 parts of aloe, 1-3 parts of sweet osmanthus, 1-2 parts of allicin,
0.1-0.5 parts of butter, 0.01-0.03 parts of tower tower powder, 1-2 parts of dusty yeast, 0.01-0.03 parts of salt, 0.1-0.2 parts of swelling agent,
2-5 parts of whole milk, 3-5 parts of cake oil, 0.1-0.2 parts of flavoring essence.
3. a kind of preparation method for improving cake shelf-life and the close property of matter as claimed in claim 1, it is characterised in that step（3）
In described cake composition, yeast and swelling agent quality configuration proportion are：
Yeast and swelling agent configuration proportion are 10:1-9:1.
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| CN106417448A (en) * | 2016-11-28 | 2017-02-22 | 温顺群 | Cereal cake premixed flour, cereal cake and preparation method thereof |
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| CN104621252A (en) * | 2015-02-11 | 2015-05-20 | 武汉轻工大学 | Allyl isothiocyanate and allicin compound and application thereof |
| CN106560039A (en) * | 2015-09-26 | 2017-04-12 | 杨永强 | Cake and preparation method thereof |
| CN106261608A (en) * | 2016-08-30 | 2017-01-04 | 刘德坤 | A kind of Pericarpium Citri Reticulatae steamed bread and preparation method thereof |
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Application publication date: 20170929 |