CN111345429A - Fermented cake and preparation method thereof - Google Patents
Fermented cake and preparation method thereof Download PDFInfo
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- CN111345429A CN111345429A CN202010324946.9A CN202010324946A CN111345429A CN 111345429 A CN111345429 A CN 111345429A CN 202010324946 A CN202010324946 A CN 202010324946A CN 111345429 A CN111345429 A CN 111345429A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 55
- 238000000855 fermentation Methods 0.000 claims abstract description 47
- 230000004151 fermentation Effects 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 31
- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- 235000013601 eggs Nutrition 0.000 claims abstract description 10
- 235000014121 butter Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 238000010009 beating Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000012459 cleaning agent Substances 0.000 claims description 5
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 5
- 235000010855 food raising agent Nutrition 0.000 claims description 4
- 238000003672 processing method Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 230000005484 gravity Effects 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 238000001471 micro-filtration Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 240000001008 Dimocarpus longan Species 0.000 claims description 2
- 235000000235 Euphoria longan Nutrition 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 229940010454 licorice Drugs 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 244000070406 Malus silvestris Species 0.000 claims 1
- 235000021016 apples Nutrition 0.000 claims 1
- 239000007858 starting material Substances 0.000 claims 1
- 235000021012 strawberries Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 230000007547 defect Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000018648 unbalanced nutrition Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- A23L29/065—Microorganisms
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
-
- 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
- A23L33/15—Vitamins
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a fermented cake and a preparation method thereof, and belongs to the technical field of baked food. The method comprises the steps of preparing cake pulp by taking butter, eggs, flour and fruit fermentation liquor as raw materials, heating the prepared cake pulp by high-pressure steam instead of baking cakes, wherein the high-pressure steam heating condition is as follows: the pressure is 0.05-0.2MPa, the temperature is 105-. The fermentation liquor is used for making cakes, so that the problem that the cakes cannot be formed due to excessive wet materials in the existing fermentation liquor is solved, the fruity flavor of the cakes is obvious, and the tissues of the cakes are softer. On the other hand, the invention adopts a method of firstly forming and packaging and then heating (sterilizing) by high-pressure steam, and the shelf life is prolonged from 30 days to 18 months.
Description
Technical Field
The invention relates to a fermented cake and a preparation method thereof, and belongs to the technical field of baked food.
Background
Pound cakes, i.e. pound cakes. Pound cakes originated in the uk of the 18 th century, when only four equal quantities of material, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter were available. The cake is solid and fine in interior, has aromatic milk flavor, is popular with consumers, and is very easy to aggravate the physical digestion and gastrointestinal burden due to the characteristics of fine processing raw material preparation because of high sugar, high fat and high heat.
Most of the existing fermented cakes are made by using dry yeast, and the problem that the egg milk fragrance of the cakes is influenced due to single flavor and heavier yeast flavor exists. On the other hand, all the existing processing methods of pound cakes are baking in an oven, the pound cakes are baked and cooled in the oven and then packaged, secondary pollution is easy to occur in the cooling process, the shelf life is only 10-30 days generally, and the problem of short shelf life exists.
Disclosure of Invention
In order to solve the problems, the fermented cake is prepared by adopting the concentrated fruit fermentation liquor, so that the fruit dietary fibers, strains and flavor substances are effectively retained, and as the addition amount of the original fruit accounts for more than or equal to 20 percent of the whole proportion, a large amount of dietary fibers are provided, the gastrointestinal function is promoted, and the defects brought by the traditional pound cake can be optimized and improved. The fermentation liquor is used for making cakes, so that the problem that the cakes cannot be formed due to excessive wet materials in the existing fermentation liquor is solved, the fruity flavor of the cakes is obvious, and the tissues of the cakes are softer. On the other hand, the invention adopts the high-pressure steam heating method to replace the existing baking process steps of the cake, not only can the original flavor of the cake be kept, but also the shelf life can be prolonged.
The first purpose of the invention is to provide a processing method of cakes, which adopts a high-pressure steam heating process to replace baking treatment of the cakes so as to prolong the shelf life of the cakes.
In one embodiment of the present invention, the high pressure steam heating condition is: the pressure is 0.05-0.2MPa, the temperature is 105-135 ℃, and the time is 10-30 min.
Preferably, the high-pressure steam heating condition is: the pressure is 0.1-0.2MPa, the temperature is 121-135 ℃, and the time is 20-30 min.
Further preferably, the high pressure heating process is carried out at 0.1MPa, 121 deg.C for 20 min.
The second purpose of the invention is to provide a method for preparing the fermented cake, which takes butter, eggs, flour and fruit fermentation liquor as raw materials to prepare cake pulp, and the prepared cake pulp is heated by high-pressure steam to obtain the fermented cake.
In one embodiment of the invention, the cake slurry raw materials comprise 100-200 parts of butter, 100-200 parts of egg, 100-200 parts of flour and 30-80 parts of fruit fermentation broth.
In one embodiment of the invention, the fruit fermentation liquor is obtained by taking fruits as raw materials and adding a fermentation agent for fermentation, and the yeast content in the fruit fermentation liquor is 1.0-5.0 × 109cfu/g, the content of lactic acid bacteria is 1.0-3.0 × 106cfu/g。
In one embodiment of the present invention, the preparation method of the fruit fermentation broth comprises the following steps:
(1) cleaning fruits, and crushing;
(2) adding sugar and a leaven into the crushed fruits in the step (1) for fermentation to obtain fruit fermentation liquor; the fruit: sugar: the mass ratio of the leavening agent is (10-20): 1: (1-3); the leaven comprises 0-30 parts of bifidobacterium and 5-30 parts of VB family yeast powder; the fermentation conditions are as follows: the temperature is 23-30 deg.C, and the pressure is 0.01-0.05 Mpa.
In one embodiment of the invention, the fruit comprises apple, pineapple, mango, longan and strawberry.
In one embodiment of the invention, the fruit and vegetable cleaning agent comprises 5-10 parts of salt, 5-10 parts of citric acid, 0-2 parts of licorice powder and 20-100 parts of water.
In one embodiment of the present invention, the method further comprises a concentration step of concentrating the obtained fruit fermentation broth to 20-50% of its original volume.
In one embodiment of the invention, the concentration includes, but is not limited to, centrifugation concentration, microfiltration concentration, and vacuum concentration.
In one embodiment of the present invention, the centrifugation concentration conditions are: the rotation speed is 5000 plus materials and 12000r/min, the pressure is 0.5-1.5MPa, the temperature is 15-30 ℃, and the time is 5-10 min.
In one embodiment of the invention, the microfiltration membrane concentration conditions are: the size of the filter membrane is 0.1 mu m, the transmembrane pressure is 0-100kpa, and the filtering temperature is 2-30 ℃.
In one embodiment of the invention, the vacuum concentration is carried out at-0.05 to 0.1MPa and at a concentration temperature of 2 to 30 ℃.
In one embodiment of the invention, the method comprises the steps of:
(1) preparing fruit pulp: soaking fruits in a fruit and vegetable cleaning agent (the mass volume ratio is 1: 10) for cleaning, removing stalks and kernels of the fruits, cutting the fruits into pieces, and crushing the pieces at 4000r/min to prepare fruit pulp;
(2) preparing fruit fermentation liquor: mixing the fruit pulp obtained in the step (1) with sugar and a leavening agent according to the ratio of 10: 1: 1, fermenting according to the proportion that: stirring at 23-30 deg.C at low speed of 15-30r/min, and maintaining pressure of 0.01-0.05Mpa in the fermentation tank;
(3) concentration: concentrating the fruit fermentation liquor prepared in the step (2) to 20-50% of the original volume;
(4) preparing cake slurry: beating butter and softening, adding eggs and beating, adding flour and the concentrated fermentation liquor prepared in the step (3), fermenting at a low temperature of 23-26 ℃ for 0.5-4h, wherein the specific gravity of the paste after beating is 0.5-0.6;
(5) and (3) cake forming and cooking: and (3) injecting the batter into a container, sealing, and heating by adopting high-pressure steam to prepare the fermented cake.
The third purpose of the invention is to provide the fermented cake prepared by the method.
The invention has the beneficial effects that:
(1) the invention selects bifidobacterium and VB yeast powder as the leaven, can effectively increase the intake of VB, make up for unbalanced nutrition caused by VB deficiency of the existing cake products, and can improve the intestinal health by adding the bifidobacterium and fermentation metabolites thereof.
(2) The invention adopts the method of forming and packaging firstly and then heating (sterilizing) by high-pressure steam, the quality guarantee period is prolonged to 18 months from 30 days, the current situation that the quality guarantee period is prolonged by adding various and a large amount of preservatives into cakes is solved, and the product quality is improved by utilizing the optimization of the processing technology.
(3) The fermented cake prepared by the fruit fermentation liquor effectively retains fruit dietary fibers, strains and flavor substances, provides a large amount of dietary fibers, promotes the functions of intestines and stomach, can optimize and improve the defects brought by the traditional cake, simultaneously makes up the defect that the cake cannot be formed due to excessive wet materials in the proportion of the existing fermentation liquor, and ensures that the cake has obvious fruity flavor and softer tissue.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
1. Sensory evaluation:
a sensory evaluation table of the fermented cake was created with reference to sensory evaluation standards (GB20977, GB 29605, GB10221) of the confectionery, as shown in table 1.
TABLE 1
The comprehensive evaluation is the weighted calculation of the indexes.
2. Shelf life: the fermented cake is stored at 37 deg.C and 70% relative humidity under accelerated condition, and detected according to GB7099-2015 to obtain total bacterial count (10)5) Coliform group (10)2) And the limit of the mold (150) is used as an evaluation index, the storage time when one index exceeds the limit is taken as the shelf life, and the accelerated storage for 1 day is equivalent to the normal temperature (Stored at 25 ℃ for 3 days.
3. Bifidobacterium is yogurt fermented powder, purchased from Chuanxiu, and has total effective viable count of 6.5 × 109cfu/g, yeast powder of VB family purchased from Angel, and total effective viable count of 1.5 × 1010cfu/g。
Example 1:
(1) preparing fruit pulp: soaking fruits in a fruit and vegetable cleaning agent (the mass volume ratio is 1: 10) for cleaning, removing stalks and kernels of the fruits, cutting the fruits into pieces, and crushing the pieces at 4000r/min to prepare fruit pulp;
(2) preparing fruit fermentation liquor: mixing the fruit pulp obtained in the step (1) with sugar and a leavening agent according to the ratio of 10: 1: 1, fermenting according to the proportion that: stirring at low speed of 30r/min at 25 deg.C, maintaining pressure of 0.02Mpa in the fermentation tank, and fermenting for 24 hr;
(3) carrying out centrifugal concentration on the fruit fermentation liquor obtained in the step (2), wherein the concentration conditions are 10200r/min, 1Mpa, 25 ℃ and 7min, and concentrating to 50% of the original volume;
(4) preparing cake slurry: fully beating butter and sugar to feather shape; mixing egg liquid and concentrated fruit fermentation liquid, slowly adding into the mixture for 3 times, adding flour and the concentrated fermentation liquid obtained in step (3), beating to obtain paste with specific gravity of 0.5-0.6, and fermenting at 23-26 deg.C for 0.5-4 hr;
(5) and (3) cake forming and cooking: injecting the batter into a container, sealing, injecting the batter into a glass bottle, sealing, adopting a high-pressure steam heating mode, putting the container into an autoclave, and heating for 20min at the temperature of 121 ℃ under the pressure of 0.1MPa to obtain the fermented cake, wherein the specific parameter conditions are shown in Table 2. The prepared fermented cake is stored at 37 ℃ and 70% RH at an accelerated speed, the total number of bacterial colonies, coliform groups and mould numbers in 6 months are all lower than 10, no microorganism exceeds the standard, and the theoretical shelf life at normal temperature (25 ℃) can reach 18 months.
TABLE 2
Example 2:
fermented cakes were prepared by referring to the method of example 1 except that the parameter conditions were adjusted according to table 3 and the other conditions were the same as example 1, and the results are shown in table 8.
TABLE 3
Example 3:
fermented cakes were prepared by referring to the method of example 1 except that the parameter conditions were adjusted according to table 4 and the other conditions were the same as example 1, and the results are shown in table 8.
TABLE 4
Example 4: optimization of high pressure heating process conditions
Fermented cakes were prepared by referring to the method of example 1 except that the autoclaving process conditions were adjusted as shown in Table 5, and the other conditions were the same as in example 1.
TABLE 5
| A (pressure Mpa) | B (temperature ℃) | C (time min) | Composite score | |
| 1 | 0.05 | 105 | 10 | 1.9 |
| 2 | 0.05 | 121 | 20 | 2.7 |
| 3 | 0.05 | 135 | 30 | 3.3 |
| 4 | 0.1 | 105 | 20 | 5.4 |
| 5 | 0.1 | 121 | 30 | 6.2 |
| 6 | 0.1 | 135 | 10 | 4.2 |
| 7 | 0.2 | 105 | 30 | 3.9 |
| 8 | 0.2 | 121 | 10 | 4.8 |
| 9 | 0.2 | 135 | 20 | 5.3 |
| k1 | 7.9 | 11.2 | 10.9 | |
| k2 | 15.8 | 13.7 | 13.4 | |
| k3 | 14.0 | 12.8 | 13.4 | |
| K1 | 2.6 | 3.7 | 3.6 | |
| K2 | 5.3 | 4.6 | 4.5 | |
| K3 | 4.7 | 4.3 | 4.5 | |
| R | 2.6 | 0.8 | 0.8 |
It can be seen from the orthogonal table that A (pressure) > B (temperature) > C (time), among 3 factors, the pressure and temperature are the most critical to the influence of the product quality, the time is more than 20min without significant influence, the taste of the product is optimal, and finally the high-pressure heating process conditions are set to be 0.1MPa, 121 ℃ and 20 min.
Example 5: optimization of centrifugal concentration conditions
Fermented cakes were prepared according to the method of reference example 1, except that the centrifugal concentration conditions were adjusted as shown in table 6.
TABLE 6
| A (pressure Mpa) | B (time min) | C (temperature ℃) | Composite score | |
| 1 | 0.5 | 5 | 15 | 3.3 |
| 2 | 0.5 | 7 | 25 | 4.2 |
| 3 | 0.5 | 10 | 30 | 4.3 |
| 4 | 1 | 5 | 25 | 5.6 |
| 5 | 1 | 7 | 30 | 6.6 |
| 6 | 1 | 10 | 15 | 5.4 |
| 7 | 1.5 | 5 | 30 | 4.8 |
| 8 | 1.5 | 7 | 15 | 4.9 |
| 9 | 1.5 | 10 | 25 | 4.4 |
| k1 | 11.8 | 13.7 | 13.6 | |
| k2 | 17.6 | 15.7 | 14.2 | |
| k3 | 14.1 | 14.1 | 15.7 | |
| K1 | 3.9 | 4.6 | 4.5 | |
| K2 | 5.9 | 5.2 | 4.7 | |
| K3 | 4.7 | 4.7 | 5.2 | |
| R | 1.9 | 0.7 | 0.7 |
It can be seen from the orthogonal table that A (pressure) > B (time) > C (temperature), among 3 factors, pressure is the most critical to the influence of product quality, time and temperature have no significant influence, and the concentration multiple is too high, so that the product flavor is slightly sour, the taste is slightly sticky, the sensory experience is reduced, the fermentation effect is poor due to too low concentration multiple, the product tissue is too solid, and the sensory experience is poor. Finally setting the centrifugal concentration process by combining the quality and the energy efficiencyThe conditions are 10200r/min, 1Mpa, 25 deg.C, 7min, and the yeast content in the fruit fermentation broth is 3.0 × 109cfu/g, lactic acid bacteria content 1.5 × 106cfu/g。
Comparative example 1:
fermented cake was prepared using the method of example 1, with the only difference that: the oven is adopted to replace high-pressure heating, other conditions are the same as those of the example 1, and the prepared fermented cake is low in moisture content, dry in taste and free of fruit flavor. By accelerating the storage, the mold number reaches 150 after 10 days, so the theoretical shelf life at normal temperature (25 ℃) is only 30 days.
Table 7 shelf life of accelerated preservation of fermented cakes prepared in example 1 and comparative example 1
Comparative example 2:
fermented cake was prepared by the method of example 1, with the difference that: the resulting fermented cake was prepared by heating with steam, i.e., under a pressure of 0, under the same conditions as in example 1. Compared with the comparative example 2, the product has compact structure, serious oil leakage and 10-day shelf life.
Comparative example 3:
fermented cake was prepared by the method of example 1, with the difference that: the concentrated extraction step was omitted, and the resulting fermented cake was prepared under the same conditions as in example 1. Comparative example 3, the texture of the product was too compact and the mouthfeel was rough.
Comparative example 4:
fermented cake was prepared by the method of example 1, with the difference that: and (3) fermenting by using dry yeast, wherein the adding amount of the dry yeast is 1%, removing fermentation liquor, and preparing the obtained fermented cake under the same conditions as in example 1. Comparative example 4, the product had insufficient flavor and insufficient texture.
TABLE 8
| Sample (I) | Appearance of the product | Taste of the product | Taste of the product | Receptivity | Comprehensive evaluation |
| Example 1 | 5.6 | 5.5 | 6.0 | 6.3 | 5.9 |
| Example 2 | 5.8 | 5.8 | 6.0 | 6.2 | 6.0 |
| Example 3 | 6.0 | 6.2 | 6.1 | 6.4 | 6.2 |
| Comparative example 1 | 5.2 | 4.8 | 5.6 | 5.7 | 5.3 |
| Comparative example 2 | 2.1 | 1.6 | 2.3 | 1.4 | 1.9 |
| Comparative example 3 | 4.4 | 3.7 | 3.1 | 3.8 | 3.8 |
| Comparative example 4 | 4.8 | 3.2 | 2.7 | 3.9 | 3.7 |
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The processing method of the cake is characterized in that the cake is baked by adopting a high-pressure steam heating process; the high-pressure steam heating condition is as follows: the pressure is 0.05-0.2MPa, the temperature is 105-135 ℃, and the time is 10-30 min.
2. A method of preparing a fermented cake, wherein the method comprises preparing cake slurry from butter, eggs, flour and fruit fermentation broth, and heating the prepared cake slurry by the processing method of claim 1 to obtain a fermented cake.
3. The method as claimed in claim 2, wherein the cake slurry materials comprise 100-200 parts butter, 100-200 parts egg, 100-200 parts flour and 30-80 parts fruit fermentation broth.
4. The method according to claim 2, wherein the fruit fermentation broth is obtained by fermenting fruits as raw materials with a starter, and the yeast content in the fruit fermentation broth is 1.0-5.0 × 109cfu/g, the content of lactic acid bacteria is 1.0-3.0 × 106cfu/g。
5. The method according to claim 4, wherein the preparation method of the fruit fermentation broth comprises the steps of:
(1) cleaning fruits, and crushing;
(2) adding sugar and a leaven into the crushed fruits in the step (1) for fermentation to obtain fruit fermentation liquor; the fruit: sugar: the mass ratio of the leavening agent is (10-20): 1: (1-3); the leaven comprises 0-30 parts of bifidobacterium and 5-30 parts of VB family yeast powder; the fermentation conditions are as follows: the temperature is 23-30 deg.C, and the pressure is 0.01-0.05 Mpa.
6. The method of claim 5, wherein the fruit comprises apples, pineapples, mangoes, longans, and strawberries; the fruit and vegetable cleaning agent comprises 5-10 parts of salt, 5-10 parts of citric acid, 0-2 parts of licorice powder and 20-100 parts of water.
7. The method according to claim 5, further comprising a concentration step of concentrating the resulting fruit fermentation broth to 20-50% of its original volume.
8. The method of claim 7, wherein the concentration is centrifugal concentration, microfiltration concentration or vacuum concentration; the centrifugal concentration conditions are as follows: the rotation speed is 5000 plus materials and 12000r/min, the pressure is 0.5-1.5MPa, the temperature is 15-30 ℃, and the time is 5-10 min.
9. Method according to any of claims 2-8, characterized in that the method comprises the steps of:
(1) preparing fruit pulp: soaking fruits in a fruit and vegetable cleaning agent for cleaning, and cutting and crushing the fruits to prepare fruit pulp;
(2) preparing fruit fermentation liquor: adding sugar and a leaven into the fruit pulp obtained in the step (1) for fermentation, wherein the fermentation conditions are as follows: stirring at 23-30 deg.C at low speed of 15-30r/min, and maintaining pressure of 0.01-0.05Mpa in the fermentation tank;
(3) concentration: concentrating the fruit fermentation liquor prepared in the step (2) to 20-50% of the original volume;
(4) preparing cake slurry: beating butter and softening, adding eggs and beating, adding flour and the concentrated fermentation liquor prepared in the step (3), fermenting at a low temperature of 23-26 ℃ for 0.5-4h, wherein the specific gravity of the paste after beating is 0.5-0.6;
(5) and (3) cake forming and cooking: and (3) injecting the batter into a container, sealing, and heating by adopting high-pressure steam to prepare the fermented cake.
10. A fermented cake prepared by the method of any one of claims 2-9.
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