CN110402989A - A kind of production method of probiotics decorative cakes - Google Patents
A kind of production method of probiotics decorative cakes Download PDFInfo
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- CN110402989A CN110402989A CN201910731977.3A CN201910731977A CN110402989A CN 110402989 A CN110402989 A CN 110402989A CN 201910731977 A CN201910731977 A CN 201910731977A CN 110402989 A CN110402989 A CN 110402989A
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- cream
- decorative cakes
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- 239000006041 probiotic Substances 0.000 title claims abstract description 52
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 239000006071 cream Substances 0.000 claims abstract description 34
- 230000001580 bacterial effect Effects 0.000 claims abstract description 22
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 19
- 229920000159 gelatin Polymers 0.000 claims abstract description 12
- 235000019322 gelatine Nutrition 0.000 claims abstract description 12
- 239000001828 Gelatine Substances 0.000 claims abstract description 11
- 235000015110 jellies Nutrition 0.000 claims abstract description 11
- 239000008274 jelly Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 5
- 238000005034 decoration Methods 0.000 claims abstract description 5
- 239000008236 heating water Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 35
- 239000000203 mixture Substances 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 21
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 18
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 18
- 235000013601 eggs Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
- 239000004386 Erythritol Substances 0.000 claims description 9
- 235000014103 egg white Nutrition 0.000 claims description 9
- 210000000969 egg white Anatomy 0.000 claims description 9
- 210000002969 egg yolk Anatomy 0.000 claims description 9
- 229940009714 erythritol Drugs 0.000 claims description 9
- 235000019414 erythritol Nutrition 0.000 claims description 9
- 238000005187 foaming Methods 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 238000009826 distribution Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 230000009969 flowable effect Effects 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
Classifications
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/47—Decorated or decorative products
-
- 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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Manufacturing & Machinery (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of production methods of probiotics decorative cakes, include the following steps: that (1) makes cake embryo: (2) cream is dismissed: (3) production probiotics bacterial freezes: (4) production decorative cakes: with the cream decoration sent after adding probiotics bacterial to freeze on cake embryo, obtaining decorative cakes.The production method of presently disclosed decorative cakes; after hot water heating water bath to Gelatine fusing; trehalose (probiotics can be protected), a small amount of whipping cream and probiotics bacterial powder are added when its temperature is down to 37 DEG C or less; it is g., jelly-like that Gelatine, which continues Temperature fall solidifiable, to obtain probiotics bacterial jelly.Probiotics bacterial jelly can completely cut off air, and probiotics is saved in an anaerobic environment, to extend time-to-live of the probiotics in cake, solve the problems, such as that probiotics dismisses and be easy death in cream.
Description
Technical field
The invention belongs to cake production field, in particular to one of field is added to the decorative cakes of probiotics
Production method.
Background technique
Decorative cakes be on the cake embryo being made into using wheat flour, sugar, egg as major ingredient, in addition after dismissing cream decoration and
At western-style cake, it is deep to be liked by each age group consumer with fine and smooth fragrant and sweet mouthfeel.Decorative cakes at present on the market are big
It uses more plant butter cream more, and plants butter cream and mostly pass through hydrogenation treatment, containing more trans-fatty acid, body can be aggravated
Body metabolic burden, it is especially larger to the injury of children and person in middle and old age consumer.Fat content is high in cream, be easy to cause in vivo
Fat accumulation brings biggish metabolic burden, while in order to pursue mouthfeel, can generally add in cake embryo and the cream dismissed
Enter sucrose, mass data shows that sucrose intake and human obesity are positively correlated, and factors above can all lead to a system such as Overweight-obesity
Column health problem.
Have at present be added to probiotics dismiss cream, be directly to be dismissed after cream and probiotics are mixed, pass through benefit
Raw bacterium regulates and controls human body intestinal canal, reaches health purpose.But there are air bubble small one by one in the smooth exquisiteness of cream, the inside, and it is beneficial
The raw bacterium overwhelming majority is anaerobic bacteria, directly dismisses after oxygen resistence is bad and cream mixing, probiotics and air can be made directly to connect
Touching, leads to probiotics mortality due to the toxic action of oxygen.
Summary of the invention
The technical problem to be solved by the invention is to provide the mounting flower eggs that one kind can extend the probiotics time-to-live in it
The production method of cake.
The present invention adopts the following technical scheme:
A kind of production method of probiotics decorative cakes, it is improved in that including the following steps:
(1) cake embryo is made:
(11) 60 parts of milk, 50 parts of corn oil and 36 parts of antierythrite are mixed to antierythrite and melted, obtain A material, part
For parts by weight, similarly hereinafter；
(12) 80 parts of weak strength flour, 20 parts of starch and 1.5 parts of baking powder are uniformly mixed sieving and obtain B material twice；
(13) half B is expected to be added in A material, to cut after mix process sufficiently stirs evenly, adds 80 parts of yolk and stir evenly, be eventually adding another
Half B material obtains C material after stirring evenly；
(14) by 32 parts of 220 parts of egg white, 2 parts of tower tower powder, 1 part of edible salt and erythritol addition agitators, with egg-whisk in
It stirs at low speed to mixture surface and fish-eye shaped bubble is presented, then be added 32 parts of erythritol with egg-whisk with middle height into agitator
Speed stirring mixture is mixed with moderate-speed mixer with egg-whisk after being finally added 32 parts of erythritol into agitator again to moist foaming
It closes object to neutrality to foam, obtains D material；
(15) it takes one third D material to be sufficiently mixed with whole C material, then admixes remaining 2/3rds D again and expect and stir evenly
Obtain cake paste；
(16) cake paste poured into mold to and shaken air pocket out, oven temperatures be preheated to 170 DEG C of excessive internal heat, it is fiery 190 DEG C lower after will
Mold enters baking oven and bakes 30 minutes, tips upside down on mold after coming out of the stove and dries in the air on the net, cake embryo can be obtained in demoulding to be cooled completely；
(2) cream is dismissed:
It is put into refrigerator after 100 parts of whipping creams and 10 parts of antierythrites are mixed evenly, temperature is down to 3-6 DEG C and i.e. available is beaten
Egg device dismisses mixture to 8 distributions with middling speed, i.e., dismisses mixture to not flowable, there is obvious resistance, mixture when dismissing
Lines is high-visible, and the wedge angle stood upright can be pulled out when slowly lifting egg-whisk；
(3) production probiotics bacterial freezes:
1 part of Gelatine is added in 5 parts of RO water, after Gelatine absorbs moisture softening, with 60 DEG C of hot water heating water baths to lucky
Fourth melts to obtain E material；It is 1 × 10 by 5 parts of trehalose, 4 parts of whipping cream and total viable count101 part of the probiotics bacterial powder mixing of CFU is equal
It is even to obtain F material, when E material temperature degree is down to 37 DEG C or less with the mixing of F material and pour into mold, mixture in mold Temperature fall from
Liquid is thick to become g., jelly-like, to obtain probiotics bacterial jelly；
(4) decorative cakes are made:
With the cream decoration sent on cake embryo plus after probiotics bacterial jelly, decorative cakes are obtained.
Further, in step (14), the protein paste head that moist foaming is taken out of when being pull-up egg-whisk is long can be curved
Under, after the neutrality foaming i.e. head of vertical pull-up egg-whisk that its level is horizontal, the protein paste taken out of is stooped in chicken shape of tail.
Further, in step (14), temperature when stirring is controlled at 23 DEG C or so, is separated true when egg white and yolk
It protects in egg white without yolk, beat eggs and bucket and beat eggs oil-free anhydrous.
Further, it in step (16), needs gently to shake to shake air pocket out.
Further, in step (16), obtained cake embryo is about 90 parts.
The beneficial effects of the present invention are:
The production method of presently disclosed decorative cakes is down to after hot water heating water bath to Gelatine fusing to its temperature
Trehalose (probiotics can be protected), a small amount of whipping cream and probiotics bacterial powder are added at 37 DEG C or less, Gelatine continues Temperature fall
Solidifiable is g., jelly-like, to obtain probiotics bacterial jelly.Probiotics bacterial jelly can completely cut off air, and probiotics is stored in anaerobism ring
In border, to extend time-to-live of the probiotics in cake, solves the problems, such as that probiotics dismisses and be easy death in cream.
Using decorative cakes made from presently disclosed method, all using animal cream, trans-fatty acid is free of.In
Antierythrite is used in cake embryo and the cream dismissed, antierythrite is not involved in body metabolism, does not provide energy, to reduce
The Energy intaking amount of consumer.A large amount of probiotics are included, the risk of consumer's fat accumulation can be reduced.
Detailed description of the invention
Fig. 1 is the flow diagram of production method disclosed in the embodiment of the present invention 1.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, right below in conjunction with drawings and examples
The present invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, and
It is not used in the restriction present invention.
Embodiment 1, as shown in Figure 1, present embodiment discloses a kind of production method of probiotics decorative cakes, including it is as follows
Step:
(1) cake embryo is made:
(11) 60 parts of milk, 50 parts of corn oil and 36 parts of antierythrite are mixed to antierythrite and melted, obtain A material, part
For parts by weight, similarly hereinafter；
(12) 80 parts of weak strength flour, 20 parts of starch and 1.5 parts of baking powder are uniformly mixed sieving and obtain B material twice；
(13) half B is expected to be added in A material, to cut after mix process sufficiently stirs evenly, adds 80 parts of yolk and stir evenly, be eventually adding another
Half B material obtains C material after stirring evenly；
(14) by 32 parts of 220 parts of egg white, 2 parts of tower tower powder, 1 part of edible salt and erythritol addition agitators, with egg-whisk in
It stirs at low speed to mixture surface and fish-eye shaped bubble is presented, then be added 32 parts of erythritol with egg-whisk with middle height into agitator
Speed stirring mixture is mixed with moderate-speed mixer with egg-whisk after being finally added 32 parts of erythritol into agitator again to moist foaming
It closes object to neutrality to foam, obtains D material；
(15) it takes one third D material to be sufficiently mixed with whole C material, then admixes remaining 2/3rds D again and expect and stir evenly
Obtain cake paste；
(16) cake paste poured into mold to and shaken air pocket out, oven temperatures be preheated to 170 DEG C of excessive internal heat, it is fiery 190 DEG C lower after will
Mold enters baking oven and bakes 30 minutes, tips upside down on mold after coming out of the stove and dries in the air on the net, cake embryo can be obtained in demoulding to be cooled completely；
(2) cream is dismissed:
It is put into refrigerator after 100 parts of whipping creams and 10 parts of antierythrites are mixed evenly, temperature is down to 3-6 DEG C and i.e. available is beaten
Egg device dismisses mixture to 8 distributions with middling speed, i.e., dismisses mixture to not flowable, there is obvious resistance, mixture when dismissing
Lines is high-visible, and the wedge angle stood upright can be pulled out when slowly lifting egg-whisk；
(3) production probiotics bacterial freezes:
1 part of Gelatine (gelatin) is added in 5 parts of RO water (pure water), after Gelatine absorbs moisture softening, with 60 DEG C of hot water
Heating water bath to Gelatine melts to obtain E material；It is 1 × 10 by 5 parts of trehalose, 4 parts of whipping cream and total viable count10CFU's is prebiotic
1 part of the bacterium bacterium powder uniformly mixed F that obtains expects, mixes when E material temperature degree is down to 37 DEG C or less with F material and pours into mold, mixture exists
Temperature fall becomes g., jelly-like from liquid is thick in mold, to obtain probiotics bacterial jelly；
(4) decorative cakes are made:
With the cream decoration sent on cake embryo plus after probiotics bacterial jelly, decorative cakes are obtained.
The present embodiment the step of in (14), the protein paste head that moist foaming is taken out of when being pull-up egg-whisk is long can be curved
Under, after the neutrality foaming i.e. head of vertical pull-up egg-whisk that its level is horizontal, the protein paste taken out of is stooped in chicken shape of tail.When stirring
Temperature control at 23 DEG C or so, separating egg white and when yolk will ensure in egg white without yolk, beat eggs bucket and an oil-free nothing of beating eggs
Water.
The present embodiment the step of in (16), need gently to shake to shake air pocket out.Obtained cake embryo is about 90 parts.
It the use of the decorative cakes that the present embodiment disclosed method finally obtains include 90 parts of cake embryo, the cream sent
110 parts, probiotics bacterial freezes 15 parts, and total weight is 215 parts, and initial probiotics viable bacteria sum is 1 × 1010CFU, i.e., 4.6 ×
107CFU/ parts, at 2-8 DEG C refrigeration place 4 hours after, using GB4789.35 method detect, testing result be 4.1 ×
107CFU/ parts, probiotics survival rate is 89%.
As control, by 100 parts of whipping cream, 10 parts and 1 part total viable count of antierythrite is 1 × 1010The probiotics bacterial of CFU
Powder is put into refrigerator after being mixed evenly, temperature is down to 3-6 DEG C and dismisses mixture to 8 distributions (i.e. with middling speed with egg-whisk again
Mixture is dismissed to not flowable, has obvious resistance when dismissing, mixture lines is high-visible, can when slowly lifting egg-whisk
To pull out the wedge angle stood upright), obtain 110 portions of cream sent.New cake embryo is separately made with the present embodiment method and step (1)
It after 90 parts, is decorated with the above-mentioned cream of dismissing containing profitable probliotics, obtains the control group decorative cakes that total weight is 200 parts,
Its initial probiotics viable bacteria sum is 1 × 1010CFU, i.e., 5 × 107It CFU/ parts, after refrigeration is placed 4 hours at 2-8 DEG C, uses
The detection of GB4789.35 method, testing result are 2.2 × 107CFU/ parts, probiotics survival rate is only 44%.
Decorative cakes compared with the control group made from the present embodiment method will be used, it can be seen that due to the present embodiment side
Method has used probiotics bacterial jelly, and the viable count after making 4 hours improves 86%(4.1-2.2=1.9 than control group, and 1.9/2.2=
0.86) it, efficiently solves the problems, such as that probiotics dismisses and is easy death in cream.
Claims (5)
1. a kind of production method of probiotics decorative cakes, which comprises the steps of:
(1) cake embryo is made:
(11) 60 parts of milk, 50 parts of corn oil and 36 parts of antierythrite are mixed to antierythrite and melted, obtain A material, part
For parts by weight, similarly hereinafter；
(12) 80 parts of weak strength flour, 20 parts of starch and 1.5 parts of baking powder are uniformly mixed sieving and obtain B material twice；
(13) half B is expected to be added in A material, to cut after mix process sufficiently stirs evenly, adds 80 parts of yolk and stir evenly, be eventually adding another
Half B material obtains C material after stirring evenly；
(14) by 32 parts of 220 parts of egg white, 2 parts of tower tower powder, 1 part of edible salt and erythritol addition agitators, with egg-whisk in
It stirs at low speed to mixture surface and fish-eye shaped bubble is presented, then be added 32 parts of erythritol with egg-whisk with middle height into agitator
Speed stirring mixture is mixed with moderate-speed mixer with egg-whisk after being finally added 32 parts of erythritol into agitator again to moist foaming
It closes object to neutrality to foam, obtains D material；
(15) it takes one third D material to be sufficiently mixed with whole C material, then admixes remaining 2/3rds D again and expect and stir evenly
Obtain cake paste；
(16) cake paste poured into mold to and shaken air pocket out, oven temperatures be preheated to 170 DEG C of excessive internal heat, it is fiery 190 DEG C lower after will
Mold enters baking oven and bakes 30 minutes, tips upside down on mold after coming out of the stove and dries in the air on the net, cake embryo can be obtained in demoulding to be cooled completely；
(2) cream is dismissed:
It is put into refrigerator after 100 parts of whipping creams and 10 parts of antierythrites are mixed evenly, temperature is down to 3-6 DEG C and i.e. available is beaten
Egg device dismisses mixture to 8 distributions with middling speed, i.e., dismisses mixture to not flowable, there is obvious resistance, mixture when dismissing
Lines is high-visible, and the wedge angle stood upright can be pulled out when slowly lifting egg-whisk；
(3) production probiotics bacterial freezes:
1 part of Gelatine is added in 5 parts of RO water, after Gelatine absorbs moisture softening, with 60 DEG C of hot water heating water baths to lucky
Fourth melts to obtain E material；It is 1 × 10 by 5 parts of trehalose, 4 parts of whipping cream and total viable count101 part of the probiotics bacterial powder mixing of CFU is equal
It is even to obtain F material, when E material temperature degree is down to 37 DEG C or less with the mixing of F material and pour into mold, mixture in mold Temperature fall from
Liquid is thick to become g., jelly-like, to obtain probiotics bacterial jelly；
(4) decorative cakes are made:
With the cream decoration sent on cake embryo plus after probiotics bacterial jelly, decorative cakes are obtained.
2. the production method of probiotics decorative cakes according to claim 1, it is characterised in that: moist in step (14)
The protein paste head that foaming is taken out of when being pull-up egg-whisk is long to be stooped, will after the neutrality foaming i.e. head of vertical pull-up egg-whisk
Its level is horizontal, and the protein paste taken out of is stooped in chicken shape of tail.
3. the production method of probiotics decorative cakes according to claim 1, it is characterised in that: in step (14), stirring
When temperature control at 23 DEG C or so, separate egg white and when yolk will ensure in egg white without yolk, beat eggs and bucket and beat eggs oil-free
It is anhydrous.
4. the production method of probiotics decorative cakes according to claim 1, it is characterised in that: in step (16), need
Light shake is to shake air pocket out.
5. the production method of probiotics decorative cakes according to claim 1, it is characterised in that: in step (16), obtain
Cake embryo be about 90 parts.
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| CN114532390A (en) * | 2020-11-25 | 2022-05-27 | 王奕凯 | Cheese cake and its making method |
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