CN108703179A - A kind of rye soya-bean milk cream cake and preparation method thereof - Google Patents
A kind of rye soya-bean milk cream cake and preparation method thereof Download PDFInfo
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- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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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
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- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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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
- A21D2/14—Organic oxygen compounds
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- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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Abstract
A kind of rye soya-bean milk cream cake and preparation method thereof, which is characterized in that prepare soya-bean milk cream by raw material of soybean, with ultra-fine rye meal, soya-bean milk cream, Self- raising flour, egg liquid, compound emulsifying agent etc. for raw material, be fabricated to rye soya-bean milk cream cake.Rye soya-bean milk cream cake produced by the present invention has advantage in good taste, full of nutrition.
Description
Technical field
The present invention relates to a kind of production methods of rye soya-bean milk cream cake, belong to food processing technology field.
Background technology
Rye is also known as naked barley, and triticale is grass family Secale annual herb.Rye is in because containing natural black pigment
Purple, brown come near to black, and rich in the nutritional ingredients such as starch, fat, protein, VB and phosphorus, potassium, are usually used in manufacturing black flour
Powder, feeding domestic animal, wine brewing etc..Rye stalk can also be used to papermaking.Rye likes Cold and cool climate, with being distributed mainly on cool temperature zone
Area, the large area plantation such as Germany, Poland, Russia, France, Spain plant relatively fewer, mainly black dragon in China
The temperature such as river, the Inner Mongol, Qinghai, Tibet are compared with the higher area of low altitude area.Rye has the good reputation of " albumen wheat ", common wheat albumen
Matter content is in 12%-14%, and the rye of Heilongjiang Province Great Northern Wilderness wheat industry plantation shows that protein content up to 17.1 %, relies after measured
Histidine content 0.4%, 17 kinds of amino acid content summations are more than 8-10 percentage points of common wheat up to 16.97%.Rye is smaller than common
Wheat is containing the nutritional ingredients such as more rich protein, amino acid, fat and multivitamin and mineral element, due to wheat protein
It is easier to be digested, can be efficiently used by human body, lacked and physically weak decaying patient particularly suitable for protein.
With the continuous quickening of economic development, the increasingly raising of living standards of the people, people to the nutrition of diet at
The attention degree divided also is increasing.In Hesperian diet, bread is Main Foods.The countries such as Denmark, Holland, for a long time
It is the main source of carbohydrate rye bread as main food.In recent years, rye is used as one kind is good to bake
The raw material of food and health food is favored by more and more people.Why rye receives liking for country variant people, be because
It is rich in a variety of important nutrients and bioactive substance for rye.It is reported that rye is rich in ferulic acid, phytosterol, flavones
The phytochemicals such as class compound.In addition, rye is after maturation, fat, ash content, carbohydrate and albumen in wheat
The content of matter is respectively 2%, 2%, 80% and 6%~15%, in addition, also containing a large amount of dietary fiber in wheat, wherein Arabic
Xylan is 7.6%；Beta glucan 2.3%, cellulose 2.6%, levulan 2%, lignin 3.0%.
Invention content
Present invention aims at a kind of rye soya-bean milk cream cakes of offer and preparation method thereof.
To achieve the above object, technical solution provided by the invention is：A kind of rye soya-bean milk cream cake, the rye beans
The composition of raw materials of newborn cream cake includes the raw material of following parts by weight：The Self- raising flour of 20-22 parts by weight, 10-12 parts by weight
Ultra-fine rye meal, the decladding egg liquid of 26-30 parts by weight, the emulsification soya-bean milk cream of 12-16 parts by weight, 22-25 parts by weight it is white
Granulated sugar, the pre-gelatinized starch of 3-5 parts by weight, the baking powder of 0.8-1.2 parts by weight, 5 parts by weight of 0.2-0. sodium bicarbonate,
The D-sorbite of 0.1-0.3 parts by weight.
To achieve the above object, technical solution provided by the invention is：A kind of production method of rye soya-bean milk cream cake,
Composition of raw materials according to claim 1 mixes decladding egg liquid, emulsification soya-bean milk cream, white granulated sugar, is beaten to bulk with egg-whisk
Mixed liquor is obtained, then by Self- raising flour, ultra-fine rye meal, pre-gelatinized starch, baking powder, sodium bicarbonate, D-sorbite with mistake
Sieve mode is added in the mixed liquor, uniform mixing, obtains pasty material, and the pasty material is then packed into cake mold
In type, then up to rye soya-bean milk cream cake after being baked in oven；
The preparation method of the emulsification soya-bean milk cream includes the following steps：
The first step：Be soaked in water soybean 8-12h, and then the soybean after immersion is fitted into food grade plastic bag, in vacuum gauge pressure-
Vacuum packaging and hot-seal, are then placed in ultrahigh pressure treatment equipment by vacuum-packed soybean in 0.09~-0.10MPa environment
In, it is pressure matchmaker with water, using 400-450MPa ultra high pressure treatments, dwell time 12-15min at 20-30 DEG C；Then will surpass
Soybean after HIGH PRESSURE TREATMENT and water in mass ratio 1:2-5 is mixed, and stirring is slurried, and then discards beans with the separation of 80-100 mesh filter screens
Slag obtains soya-bean milk；
Second step：By soya-bean milk and sucrose 3-4 in mass ratio:1 is uniformly mixed, and is then placed in a centrifuge mixed liquor, in 2-4
At DEG C, rotating speed 6500-10000r/min centrifuges 20-30min, collects upper layer grease, obtains soya-bean milk cream crude product；
Third walks：By soya-bean milk cream crude product at 2-4 DEG C, 3-5min is centrifuged using rotating speed 10000-13000r/min, with 6-8 layers
Filtered through gauze removes moisture and obtains soya-bean milk cream, then uses the high-pressure homogeneous processing of 35-40MPa to soya-bean milk cream, is refined
Soya-bean milk cream；
4th step：The refined soya-bean milk cream is sterilized, after up to sterilize after soya-bean milk cream；
5th step：By compound emulsifying agent and the soya-bean milk cream 2-5 in mass ratio after sterilization:100 mixing, are placed in mulser and stir
It beats, obtains emulsification soya-bean milk cream crude product；Then high-pressure homogeneous cycle of the soya-bean milk cream crude product through excess pressure 30-35MPa will be emulsified
Processing 2-4 times obtains emulsification soya-bean milk cream；
The preparation method of the ultra-fine rye meal includes：
The rye meal of water content 8-13% is put into Stainless Steel Vacuum ball-grinding machine, in vacuum gauge pressure -0.70 ~ -0.80Mpa rings
In border, it is 500-800 mesh to be milled to fineness, obtains ultra-fine rye meal.
Preferably technical solution is：The compound emulsifying agent includes glycerin monostearate, the 15-20 of 50-60 parts by weight
The sodium alginate of parts by weight, the soybean lecithin of 10-15 parts by weight, the sucrose fatty ester of 10-15 parts by weight, 5-10 parts by weight
Three polyglycerol esters.
Preferably technical solution is：Moderate heat, excessive internal heat, the lower fire of the oven are disposed as 150-160 DEG C, and baking time is
20-30min。
Preferably technical solution is：The emulsification soya-bean milk cream is stored in after being made in 6-25 DEG C of environment, and in 90min
It uses.
Since above-mentioned technical proposal is used, the present invention this have the advantage that compared with prior art：
Rye soya-bean milk cream cake produced by the present invention has advantage in good taste, full of nutrition.
Specific implementation mode
Illustrate that embodiments of the present invention, those skilled in the art can be by this explanations by particular specific embodiment below
Content disclosed by book understands other advantages and effect of the present invention easily.
Embodiment one：A kind of rye soya-bean milk cream cake and preparation method thereof
A kind of rye soya-bean milk cream cake and preparation method thereof, which is characterized in that soya-bean milk cream is prepared by raw material of soybean, with super
Thin rye meal, soya-bean milk cream, Self- raising flour, egg liquid, compound emulsifying agent etc. are raw material, are fabricated to rye soya-bean milk cream cake.
A kind of rye soya-bean milk cream cake and preparation method thereof, which is characterized in that include the following steps.
（1）Prepare soya-bean milk cream
Prepare soya-bean milk.With food-grade purified water soaking soybean 10h, soybean is made fully to absorb water.Soybean after immersion is packed into food
In grade polybag, vacuum-packed soybean, is then placed in by vacuum packaging and hot-seal in vacuum gauge pressure -0.095MPa environment
It is pressure matchmaker with water, using 425MPa ultra high pressure treatments, dwell time at a temperature of 25 DEG C in food ultrahigh pressure treatment equipment
13.5min.By soybean and the food-grade purified water in mass ratio 1 after ultra high pressure treatment:3 mixing, abundant shear agitation are slurried, so
Bean dregs are discarded with the separation of 90 mesh filter screens afterwards, obtain soya-bean milk.
Prepare soya-bean milk cream crude product.By soya-bean milk and sucrose in mass ratio 3.5:1 mixes and stirs, and then will mix
It closes liquid to be placed in supercentrifuge, at a temperature of 3 DEG C, rotating speed 8250r/min centrifuges 25min, collects upper layer grease, obtains beans
Newborn cream crude product.
Refined soya-bean milk cream.By soya-bean milk cream crude product at a temperature of 3 DEG C, 4min is centrifuged using rotating speed 11500r/min, with 7
Layer filtered through gauze removes extra moisture；Then, soya-bean milk cream is used into the high-pressure homogeneous processing of 37MPa, obtains refined soya-bean milk
Cream.
Soya-bean milk cream is sterilized.Soya-bean milk cream after refined is sterilized using bus（78 DEG C of temperature, time 18min）Afterwards, rapidly
Cooling, and be positioned over spare in 4 DEG C of environment.
（2）Prepare ultra-fine rye meal
The common rye meal of water content 10% is put into the planetary Stainless Steel Vacuum ball-grinding machine of food-grade, in vacuum gauge pressure-
In 0.75Mpa environment, it is 650 mesh to be milled to fineness, obtains ultra-fine rye meal, spare.
（3）Prepare emulsification soya-bean milk cream
Compound emulsifying agent is glycerin monostearate, sodium alginate, soybean lecithin, sucrose fatty ester, three polyglycerol esters
Dry pulvis, composite emulsifying agent prescription are 55 parts by weight glycerin monostearates, 18 parts by weight sodium alginates, 12 parts by weight of soybean
Lecithin, 13 parts by weight of sucrose aliphatic esters, 7 parts by weight, three polyglycerol ester.
By compound emulsifying agent and soya-bean milk cream in mass ratio 3.5:100 mixing, are placed in mulser and beat, rotating speed is
75000r/min, time 5.5min obtain emulsification soya-bean milk cream crude product；Then soya-bean milk cream crude product will be emulsified through excess pressure
The high-pressure homogeneous cyclic process of 32MPa 3 times obtains emulsification soya-bean milk cream.It is stored in 15 DEG C of environment after emulsification soya-bean milk cream processing
In, it must be used in 90min.
（4）The molding and baking of cake
The formula of rye soya-bean milk cream cake is：21 parts by weight Self- raising flour, the ultra-fine rye meal of 11 parts by weight, 28 parts by weight decladdings
Egg liquid, 14 parts by weight emulsification soya-bean milk cream, 23.5 parts by weight white granulated sugars, 4 parts by weight pre-gelatinized starches, 1 parts by weight baking powder,
0.35 parts by weight sodium bicarbonate, 0.2 parts by weight D-sorbite.
Decladding egg liquid, emulsification soya-bean milk cream, white granulated sugar are mixed in proportion, beaten to completely bulk with egg-whisk；It will
Self- raising flour, ultra-fine rye meal, pre-gelatinized starch, baking powder, sodium bicarbonate, D-sorbite are added to egg in a manner of being sieved
In liquid, emulsification soya-bean milk cream, white granulated sugar mixed liquor, uniform mixing, at paste；By the pasty material after mixing thoroughly, it is packed into cake mold
In type, required shape is made.
Cake after molding is put into the oven after preheating, excessive internal heat, lower fire are 155 DEG C, and 25min is to get black for baking
Wheat soya-bean milk cream cake.
Embodiment two：A kind of rye soya-bean milk cream cake and preparation method thereof
The composition of raw materials of a kind of rye soya-bean milk cream cake, the rye soya-bean milk cream cake includes the raw material of following parts by weight：
The emulsification beans of the Self- raising flour of 20 parts by weight, the ultra-fine rye meal of 10 parts by weight, the decladding egg liquid of 26 parts by weight, 12 parts by weight
The carbonic acid of newborn cream, the white granulated sugar of 22 parts by weight, the pre-gelatinized starch of 3 parts by weight, the baking powder of 0.8 parts by weight, 0.2 parts by weight
The D-sorbite of hydrogen sodium, 0.1 parts by weight.
Production method：Decladding egg liquid, emulsification soya-bean milk cream, white granulated sugar are mixed by above-mentioned raw materials formula, use egg-whisk
It beats to bulk and obtains mixed liquor, then by Self- raising flour, ultra-fine rye meal, pre-gelatinized starch, baking powder, sodium bicarbonate, mountain
Pears sugar alcohol is added in the mixed liquor, uniform mixing in a manner of being sieved, and obtains pasty material, then by the pasty material
It is fitted into cake mold, then up to rye soya-bean milk cream cake after being baked in oven；
The preparation method of the emulsification soya-bean milk cream includes the following steps：
The first step：Be soaked in water soybean 8h, and then the soybean after immersion is fitted into food grade plastic bag, in vacuum gauge pressure-
Vacuum-packed soybean, is then placed in ultrahigh pressure treatment equipment, at 20 DEG C by vacuum packaging and hot-seal in 0.09MPa environment
Under, it is pressure matchmaker with water, using 400MPa ultra high pressure treatments, dwell time 12min；Then by after ultra high pressure treatment soybean and water
In mass ratio 1:2 mixing, stirring are slurried, and then discard bean dregs with the separation of 80 mesh filter screens, obtain soya-bean milk；
Second step：By soya-bean milk and sucrose 3-4 in mass ratio:1 is uniformly mixed, and is then placed in a centrifuge mixed liquor, at 2 DEG C
Under, rotating speed 6500r/min centrifuges 20min, collects upper layer grease, obtains soya-bean milk cream crude product；
Third walks：By soya-bean milk cream crude product at 2 DEG C, 3-5min is centrifuged using rotating speed 10000r/min, is removed with 6 layers of filtered through gauze
It goes moisture to obtain soya-bean milk cream, the high-pressure homogeneous processing of 35MPa then is used to soya-bean milk cream, obtain refined soya-bean milk cream；
4th step：The refined soya-bean milk cream is sterilized, after up to sterilize after soya-bean milk cream；
5th step：By compound emulsifying agent and the soya-bean milk cream in mass ratio 2 after sterilization:100 mixing, are placed in mulser and beat,
Obtain emulsification soya-bean milk cream crude product；Then high-pressure homogeneous cyclic process 2 of the soya-bean milk cream crude product through excess pressure 30MPa will be emulsified
It is secondary, obtain emulsification soya-bean milk cream；
The preparation method of the ultra-fine rye meal includes：
The rye meal of water content 8% is put into Stainless Steel Vacuum ball-grinding machine, in vacuum gauge pressure -0.70Mpa environment, ball milling
It is 500 mesh to fineness, obtains ultra-fine rye meal.
Preferred embodiment is：The compound emulsifying agent includes the glycerin monostearate of 50 parts by weight, 15 parts by weight
Sodium alginate, the soybean lecithin of 10 parts by weight, the sucrose fatty ester of 10 parts by weight, 5 parts by weight three polyglycerol esters.
Preferred embodiment is：Moderate heat, excessive internal heat, the lower fire of the oven are disposed as 150 DEG C, and baking time is
20min。
Preferred embodiment is：The emulsification soya-bean milk cream is stored in after being made in 6 DEG C of environment, and is made in 90min
With.
Embodiment three：A kind of rye soya-bean milk cream cake and preparation method thereof
The composition of raw materials of a kind of rye soya-bean milk cream cake, the rye soya-bean milk cream cake includes the raw material of following parts by weight：
The emulsification beans of the Self- raising flour of 22 parts by weight, the ultra-fine rye meal of 12 parts by weight, the decladding egg liquid of 30 parts by weight, 16 parts by weight
The carbon of newborn cream, the white granulated sugar of 25 parts by weight, the pre-gelatinized starch of 5 parts by weight, the baking powder of 1.2 parts by weight, 0. 5 parts by weight
The D-sorbite of sour hydrogen sodium, 0.3 parts by weight.
Production method：Decladding egg liquid, emulsification soya-bean milk cream, white granulated sugar are mixed by above-mentioned raw materials formula, use egg-whisk
It beats to bulk and obtains mixed liquor, then by Self- raising flour, ultra-fine rye meal, pre-gelatinized starch, baking powder, sodium bicarbonate, mountain
Pears sugar alcohol is added in the mixed liquor, uniform mixing in a manner of being sieved, and obtains pasty material, then by the pasty material
It is fitted into cake mold, then up to rye soya-bean milk cream cake after being baked in oven；
The preparation method of the emulsification soya-bean milk cream includes the following steps：
The first step：Be soaked in water soybean 12h, and then the soybean after immersion is fitted into food grade plastic bag, in vacuum gauge pressure-
Vacuum-packed soybean, is then placed in ultrahigh pressure treatment equipment, at 30 DEG C by vacuum packaging and hot-seal in 0.10MPa environment
Under, it is pressure matchmaker with water, using 450MPa ultra high pressure treatments, dwell time 15min；Then by after ultra high pressure treatment soybean and water
In mass ratio 1:5 mixing, stirring are slurried, and then discard bean dregs with the separation of 100 mesh filter screens, obtain soya-bean milk；
Second step：By soya-bean milk and sucrose in mass ratio 4:1 is uniformly mixed, and is then placed in a centrifuge mixed liquor, at 4 DEG C,
Rotating speed 10000r/min centrifuges 30min, collects upper layer grease, obtains soya-bean milk cream crude product；
Third walks：By soya-bean milk cream crude product at 4 DEG C, 5min is centrifuged using rotating speed 13000r/min, is removed with 8 layers of filtered through gauze
Moisture obtains soya-bean milk cream, then uses the high-pressure homogeneous processing of 40MPa to soya-bean milk cream, obtains refined soya-bean milk cream；
4th step：The refined soya-bean milk cream is sterilized, after up to sterilize after soya-bean milk cream；
5th step：By compound emulsifying agent and the soya-bean milk cream in mass ratio 5 after sterilization:100 mixing, are placed in mulser and beat,
Obtain emulsification soya-bean milk cream crude product；Then high-pressure homogeneous cyclic process 4 of the soya-bean milk cream crude product through excess pressure 35MPa will be emulsified
It is secondary, obtain emulsification soya-bean milk cream；
The preparation method of the ultra-fine rye meal includes：
The rye meal of water content 13% is put into Stainless Steel Vacuum ball-grinding machine, in vacuum gauge pressure -0.80Mpa environment, ball milling
It is 800 mesh to fineness, obtains ultra-fine rye meal.
Preferred embodiment is：The compound emulsifying agent includes the glycerin monostearate of 60 parts by weight, 20 parts by weight
Sodium alginate, the soybean lecithin of 15 parts by weight, the sucrose fatty ester of 15 parts by weight, 10 parts by weight three polyglycerol esters.
Preferred embodiment is：Moderate heat, excessive internal heat, the lower fire of the oven are disposed as 160 DEG C, and baking time is
30min。
Preferred embodiment is：The emulsification soya-bean milk cream is stored in after being made in 25 DEG C of environment, and is made in 90min
With.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology can all carry out modifications and changes to above-described embodiment without violating the spirit and scope of the present invention.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should by the present invention claim be covered.
Claims (5)
1. a kind of rye soya-bean milk cream cake, it is characterised in that：The composition of raw materials of the rye soya-bean milk cream cake includes following
The raw material of parts by weight：The decladding of the Self- raising flour of 20-22 parts by weight, the ultra-fine rye meal, 26-30 parts by weight of 10-12 parts by weight
Egg liquid, the emulsification soya-bean milk cream of 12-16 parts by weight, the white granulated sugar of 22-25 parts by weight, 3-5 parts by weight pre-gelatinized starch,
The D-sorbite of the baking powder of 0.8-1.2 parts by weight, the sodium bicarbonate of 5 parts by weight of 0.2-0., 0.1-0.3 parts by weight.
2. a kind of production method of rye soya-bean milk cream cake, it is characterised in that：Composition of raw materials according to claim 1 is by decladding chicken
Egg liquid, emulsification soya-bean milk cream, white granulated sugar mixing, are beaten to bulk with egg-whisk and obtain mixed liquor, then by Self- raising flour, ultra-fine
Rye meal, pre-gelatinized starch, baking powder, sodium bicarbonate, D-sorbite are added in the mixed liquor, mix and stir in a manner of being sieved
Uniformly, pasty material is obtained, then the pasty material is fitted into cake mold, then up to rye beans after being baked in oven
Newborn cream cake；
The preparation method of the emulsification soya-bean milk cream includes the following steps：
The first step：Be soaked in water soybean 8-12h, and then the soybean after immersion is fitted into food grade plastic bag, in vacuum gauge pressure-
Vacuum packaging and hot-seal, are then placed in ultrahigh pressure treatment equipment by vacuum-packed soybean in 0.09~-0.10MPa environment
In, it is pressure matchmaker with water, using 400-450MPa ultra high pressure treatments, dwell time 12-15min at 20-30 DEG C；Then will surpass
Soybean after HIGH PRESSURE TREATMENT and water in mass ratio 1:2-5 is mixed, and stirring is slurried, and then discards beans with the separation of 80-100 mesh filter screens
Slag obtains soya-bean milk；
Second step：By soya-bean milk and sucrose 3-4 in mass ratio:1 is uniformly mixed, and is then placed in a centrifuge mixed liquor, in 2-4
At DEG C, rotating speed 6500-10000r/min centrifuges 20-30min, collects upper layer grease, obtains soya-bean milk cream crude product；
Third walks：By soya-bean milk cream crude product at 2-4 DEG C, 3-5min is centrifuged using rotating speed 10000-13000r/min, with 6-8 layers
Filtered through gauze removes moisture and obtains soya-bean milk cream, then uses the high-pressure homogeneous processing of 35-40MPa to soya-bean milk cream, is refined
Soya-bean milk cream；
4th step：The refined soya-bean milk cream is sterilized, after up to sterilize after soya-bean milk cream；
5th step：By compound emulsifying agent and the soya-bean milk cream 2-5 in mass ratio after sterilization:100 mixing, are placed in mulser and stir
It beats, obtains emulsification soya-bean milk cream crude product；Then high-pressure homogeneous cycle of the soya-bean milk cream crude product through excess pressure 30-35MPa will be emulsified
Processing 2-4 times obtains emulsification soya-bean milk cream；
The preparation method of the ultra-fine rye meal includes：
The rye meal of water content 8-13% is put into Stainless Steel Vacuum ball-grinding machine, in vacuum gauge pressure -0.70 ~ -0.80Mpa rings
In border, it is 500-800 mesh to be milled to fineness, obtains ultra-fine rye meal.
3. the production method of rye soya-bean milk cream cake according to claim 2, it is characterised in that：The compound emulsifying agent
Include the soybean lecithin of the glycerin monostearate of 50-60 parts by weight, the sodium alginate of 15-20 parts by weight, 10-15 parts by weight
Three polyglycerol esters of fat, the sucrose fatty ester of 10-15 parts by weight, 5-10 parts by weight.
4. the production method of rye soya-bean milk cream cake according to claim 2, it is characterised in that：In the oven
Fire, excessive internal heat, lower fire are disposed as 150-160 DEG C, baking time 20-30min.
5. the production method of rye soya-bean milk cream cake according to claim 2, it is characterised in that：The emulsification soya-bean milk milk
Oil is stored in after being made in 6-25 DEG C of environment, and is used in 90min.
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