CN110663738A - Yeast glucan pineapple cake and preparation method thereof - Google Patents
Yeast glucan pineapple cake and preparation method thereof Download PDFInfo
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- CN110663738A CN110663738A CN201911101053.1A CN201911101053A CN110663738A CN 110663738 A CN110663738 A CN 110663738A CN 201911101053 A CN201911101053 A CN 201911101053A CN 110663738 A CN110663738 A CN 110663738A
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- pineapple
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- yeast glucan
- cake
- cream
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
Abstract
The invention discloses yeast glucan pineapple cake, which relates to the technical field of cake foods and comprises the following components in percentage by mass: 25 to 30 percent of low-gluten flour, 35 to 40 percent of pineapple cream, 0.3 to 0.5 percent of yeast glucan, 0.5 to 0.7 percent of white granulated sugar, 5 to 10 percent of cream, 2 to 7 percent of milk powder, 12 to 15 percent of yolk, 3 to 6 percent of egg white, 0.3 to 0.5 percent of baking soda and 3.5 to 3.7 percent of butter. The invention also discloses a preparation method of the yeast glucan pineapple cake, which comprises the following steps: A. mixing powder, B, stirring liquid, C, preparing dough sheets, D, preparing stuffing, E, wrapping the stuffing, F, filling into a mold, G and baking. According to the invention, the yeast glucan is added into the pineapple cake, so that the pineapple cake has an anti-tumor effect, the natural immunity of a human body can be greatly improved, and the pineapple cake can be used as a prebiotic and can regulate the intestinal flora structure.
Description
Technical Field
The invention relates to the technical field of cake foods, and particularly relates to yeast glucan pineapple cake and a preparation method thereof.
Background
Glucan is a polysaccharide substance which is present in mucus secreted by certain microorganisms during growth and is divided into alpha-glucan and beta-glucan, and the substance which is separated by doctor Diluzio at the university of Toronto in baker's yeast and can enhance resistance is identified as beta-glucan. Beta-glucan is widely present in foods such as yeast, mushroom, oat, barley and the like, is different from common saccharides (such as starch, glycogen, dextrin and the like), and the main difference is that the bond connection mode is different. Beta-glucan has a spiral molecular structure due to a special bond connection mode and the existence of intramolecular hydrogen bonds, and the unique configuration is easily accepted by an immune system.
In recent years, along with popularization of a healthy diet concept, people pay attention to functionality and safety of food while meeting taste, and natural and safe yeast glucan is applied to pineapple crisps, so that the yeast glucan pineapple crisps have an anti-tumor effect, natural immunity of a human body can be greatly improved, and intestinal flora structures can be adjusted as prebiotics.
Disclosure of Invention
Technical problem to be solved
The invention provides a yeast glucan pineapple cake and a preparation method thereof, wherein natural and safe yeast glucan is applied to the pineapple cake, so that the yeast glucan pineapple cake has an anti-tumor effect, the natural immunity of a human body can be greatly improved, and the yeast glucan pineapple cake can be used as a prebiotic and can regulate the intestinal flora structure.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme:
the yeast glucan pineapple cake comprises the following components in percentage by mass: 25 to 30 percent of low-gluten flour, 35 to 40 percent of pineapple cream, 0.3 to 0.5 percent of yeast glucan, 0.5 to 0.7 percent of white granulated sugar, 5 to 10 percent of cream, 2 to 7 percent of milk powder, 12 to 15 percent of yolk, 3 to 6 percent of egg white, 0.3 to 0.5 percent of baking soda and 3.5 to 3.7 percent of butter.
Optionally, the yeast glucan pineapple cake comprises the following components (in percentage by mass): 25% of low-gluten flour, 40% of pineapple paste, 0.3% of yeast glucan, 0.7% of white granulated sugar, 5% of cream, 7% of milk powder, 12% of egg yolk, 6% of egg white, 0.3% of baking soda and 3.7% of butter.
Optionally, the yeast glucan pineapple cake comprises the following components (in percentage by mass): 30% of low-gluten flour, 35% of pineapple paste, 0.5% of yeast glucan, 0.5% of white granulated sugar, 10% of cream, 2% of milk powder, 15% of egg yolk, 3% of egg white, 0.5% of baking soda and 3.5% of butter.
Optionally, the yeast glucan pineapple cake comprises the following components (in percentage by mass): 27.5% of low-gluten flour, 37.5% of pineapple paste, 0.4% of yeast glucan, 0.6% of white granulated sugar, 7.5% of cream, 4.5% of milk powder, 13.5% of egg yolk, 4.5% of egg white, 0.4% of baking soda and 3.6% of butter.
A preparation method of yeast glucan pineapple cake comprises the following steps:
A. mixed powder: mixing and sieving low-gluten flour and milk powder to obtain a powder mixture;
B. stirring the liquid: mixing egg white, yolk and white granulated sugar, and stirring uniformly;
C. preparing a wrapper: mixing the mixture obtained in the step A and the mixture obtained in the step B, adding cream, dissolving sodium bicarbonate in water, adding, uniformly mixing, and rolling to obtain dough sheets;
D. preparing stuffing: uniformly stirring the pineapple paste and the yeast glucan to prepare stuffing;
E. stuffing wrapping: d, wrapping the stuffing in the step D into the wrapper in the step C to prepare pineapple crisp dough;
F. entering a mold: coating ghee on the model, and putting the wrapped pineapple shortbread dough into the model;
G. baking: and (4) placing the model into a furnace for baking, cooling and demoulding to obtain a finished product.
Optionally, the stirring speed in the step B is 100-120 rpm.
Optionally, the baking temperature in the step G is 130-180 ℃, and the baking time is 20-30 min.
(III) advantageous effects
The invention provides yeast glucan pineapple cake and a preparation method thereof, and the yeast glucan pineapple cake has the following beneficial effects:
(1) the yeast glucan is added into the pineapple cake, so that the pineapple cake has an anti-tumor effect, can greatly improve the natural immunity of a human body, and can be used as a prebiotic to adjust the intestinal flora structure.
(2) The beta-glucan in the yeast glucan has certain viscosity, is difficult to digest in a human body, can be used as dietary fiber, and has low calorie.
(3) The preparation method is low in preparation cost, simple, easy to operate and suitable for large-scale production and popularization.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the yeast glucan pineapple cake comprises the following components in percentage by mass: 25% of low-gluten flour, 40% of pineapple paste, 0.3% of yeast glucan, 0.7% of white granulated sugar, 5% of cream, 7% of milk powder, 12% of egg yolk, 6% of egg white, 0.3% of baking soda and 3.7% of butter.
A preparation method of yeast glucan pineapple cake comprises the following steps:
A. mixed powder: mixing and sieving low-gluten flour and milk powder to obtain a powder mixture;
B. stirring the liquid: mixing egg white, yolk and white granulated sugar, and stirring uniformly;
C. preparing a wrapper: mixing the mixture obtained in the step A and the mixture obtained in the step B, adding cream, dissolving sodium bicarbonate in water, adding, uniformly mixing, and rolling to obtain dough sheets;
D. preparing stuffing: uniformly stirring the pineapple paste and the yeast glucan to prepare stuffing;
E. stuffing wrapping: d, wrapping the stuffing in the step D into the wrapper in the step C to prepare pineapple crisp dough;
F. entering a mold: coating ghee on the model, and putting the wrapped pineapple shortbread dough into the model;
G. baking: and (4) placing the model into a furnace for baking, cooling and demoulding to obtain a finished product.
As an optional technical scheme of the invention: the stirring speed in B was 100 rpm.
As an optional technical scheme of the invention: the baking temperature in G is 130 ℃, and the baking time is 20 min.
Example 2:
the yeast glucan pineapple cake comprises the following components in percentage by mass: 30% of low-gluten flour, 35% of pineapple paste, 0.5% of yeast glucan, 0.5% of white granulated sugar, 10% of cream, 2% of milk powder, 15% of egg yolk, 3% of egg white, 0.5% of baking soda and 3.5% of butter.
A preparation method of yeast glucan pineapple cake comprises the following steps:
A. mixed powder: mixing and sieving low-gluten flour and milk powder to obtain a powder mixture;
B. stirring the liquid: mixing egg white, yolk and white granulated sugar, and stirring uniformly;
C. preparing a wrapper: mixing the mixture obtained in the step A and the mixture obtained in the step B, adding cream, dissolving sodium bicarbonate in water, adding, uniformly mixing, and rolling to obtain dough sheets;
D. preparing stuffing: uniformly stirring the pineapple paste and the yeast glucan to prepare stuffing;
E. stuffing wrapping: d, wrapping the stuffing in the step D into the wrapper in the step C to prepare pineapple crisp dough;
F. entering a mold: coating ghee on the model, and putting the wrapped pineapple shortbread dough into the model;
G. baking: and (4) placing the model into a furnace for baking, cooling and demoulding to obtain a finished product.
As an optional technical scheme of the invention: the stirring speed in B was 120 rpm.
As an optional technical scheme of the invention: the baking temperature in G is 180 ℃, and the baking time is 30 min.
Example 3:
the yeast glucan pineapple cake comprises the following components in percentage by mass: 27.5% of low-gluten flour, 37.5% of pineapple paste, 0.4% of yeast glucan, 0.6% of white granulated sugar, 7.5% of cream, 4.5% of milk powder, 13.5% of egg yolk, 4.5% of egg white, 0.4% of baking soda and 3.6% of butter.
A preparation method of yeast glucan pineapple cake comprises the following steps:
A. mixed powder: mixing and sieving low-gluten flour and milk powder to obtain a powder mixture;
B. stirring the liquid: mixing egg white, yolk and white granulated sugar, and stirring uniformly;
C. preparing a wrapper: mixing the mixture obtained in the step A and the mixture obtained in the step B, adding cream, dissolving sodium bicarbonate in water, adding, uniformly mixing, and rolling to obtain dough sheets;
D. preparing stuffing: uniformly stirring the pineapple paste and the yeast glucan to prepare stuffing;
E. stuffing wrapping: d, wrapping the stuffing in the step D into the wrapper in the step C to prepare pineapple crisp dough;
F. entering a mold: coating ghee on the model, and putting the wrapped pineapple shortbread dough into the model;
G. baking: and (4) placing the model into a furnace for baking, cooling and demoulding to obtain a finished product.
As an optional technical scheme of the invention: the stirring speed in B was 110 rpm.
As an optional technical scheme of the invention: the baking temperature in G is 150 ℃, and the baking time is 25 min.
The yeast glucan pineapple cake can be prepared by the three groups of examples, wherein the yeast glucan pineapple cake prepared by the third group of examples has the best effect. The yeast glucan pineapple cake prepared by the invention has an anti-tumor effect, can greatly improve the natural immunity of a human body, and can regulate the intestinal flora structure as a prebiotic.
It is noted that in the present disclosure, unless otherwise explicitly specified or limited, a first feature "on" or "under" a second feature may be directly contacted with the first and second features, or indirectly contacted with the first and second features through intervening media. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (7)
1. The yeast glucan pineapple cake is characterized by comprising the following components in percentage by mass: 25 to 30 percent of low-gluten flour, 35 to 40 percent of pineapple cream, 0.3 to 0.5 percent of yeast glucan, 0.5 to 0.7 percent of white granulated sugar, 5 to 10 percent of cream, 2 to 7 percent of milk powder, 12 to 15 percent of yolk, 3 to 6 percent of egg white, 0.3 to 0.5 percent of baking soda and 3.5 to 3.7 percent of butter.
2. The yeast glucan pineapple cake of claim 1, wherein:
the yeast glucan pineapple cake comprises the following components (in percentage by mass): 25% of low-gluten flour, 40% of pineapple paste, 0.3% of yeast glucan, 0.7% of white granulated sugar, 5% of cream, 7% of milk powder, 12% of egg yolk, 6% of egg white, 0.3% of baking soda and 3.7% of butter.
3. The yeast glucan pineapple cake of claim 1, wherein:
the yeast glucan pineapple cake comprises the following components (in percentage by mass): 30% of low-gluten flour, 35% of pineapple paste, 0.5% of yeast glucan, 0.5% of white granulated sugar, 10% of cream, 2% of milk powder, 15% of egg yolk, 3% of egg white, 0.5% of baking soda and 3.5% of butter.
4. The yeast glucan pineapple cake of claim 1, wherein:
the yeast glucan pineapple cake comprises the following components (in percentage by mass): 27.5% of low-gluten flour, 37.5% of pineapple paste, 0.4% of yeast glucan, 0.6% of white granulated sugar, 7.5% of cream, 4.5% of milk powder, 13.5% of egg yolk, 4.5% of egg white, 0.4% of baking soda and 3.6% of butter.
5. A preparation method of yeast glucan pineapple cake is characterized by comprising the following steps:
A. mixed powder: mixing and sieving low-gluten flour and milk powder to obtain a powder mixture;
B. stirring the liquid: mixing egg white, yolk and white granulated sugar, and stirring uniformly;
C. preparing a wrapper: mixing the mixture obtained in the step A and the mixture obtained in the step B, adding cream, dissolving sodium bicarbonate in water, adding, uniformly mixing, and rolling to obtain dough sheets;
D. preparing stuffing: uniformly stirring the pineapple paste and the yeast glucan to prepare stuffing;
E. stuffing wrapping: d, wrapping the stuffing in the step D into the wrapper in the step C to prepare pineapple crisp dough;
F. entering a mold: coating ghee on the model, and putting the wrapped pineapple shortbread dough into the model;
G. baking: and (4) placing the model into a furnace for baking, cooling and demoulding to obtain a finished product.
6. The method for preparing yeast glucan pineapple crisps according to claim 5, characterized in that: the stirring speed in the step B is 100-120 rpm.
7. The method for preparing yeast glucan pineapple crisps according to claim 5, characterized in that: the baking temperature in the step G is 130-180 ℃, and the baking time is 20-30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911101053.1A CN110663738A (en) | 2019-11-12 | 2019-11-12 | Yeast glucan pineapple cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911101053.1A CN110663738A (en) | 2019-11-12 | 2019-11-12 | Yeast glucan pineapple cake and preparation method thereof |
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| CN110663738A true CN110663738A (en) | 2020-01-10 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868722A (en) * | 2021-01-27 | 2021-06-01 | 烟台瑞华食品有限公司 | Pineapple crisp stuffing and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524338A (en) * | 2011-12-31 | 2012-07-04 | 上海元祖梦果子有限公司 | Yeast glucan pineapple cake and preparation method thereof |
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- 2019-11-12 CN CN201911101053.1A patent/CN110663738A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524338A (en) * | 2011-12-31 | 2012-07-04 | 上海元祖梦果子有限公司 | Yeast glucan pineapple cake and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868722A (en) * | 2021-01-27 | 2021-06-01 | 烟台瑞华食品有限公司 | Pineapple crisp stuffing and preparation method thereof |
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