CN111727999A - Probiotic cake and preparation method thereof - Google Patents
Probiotic cake and preparation method thereof Download PDFInfo
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- CN111727999A CN111727999A CN202010463273.5A CN202010463273A CN111727999A CN 111727999 A CN111727999 A CN 111727999A CN 202010463273 A CN202010463273 A CN 202010463273A CN 111727999 A CN111727999 A CN 111727999A
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- probiotic
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- 239000006041 probiotic Substances 0.000 title claims abstract description 85
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 85
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 43
- 235000000346 sugar Nutrition 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 28
- 239000003921 oil Substances 0.000 claims abstract description 28
- 235000019198 oils Nutrition 0.000 claims abstract description 28
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 25
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000013601 eggs Nutrition 0.000 claims abstract description 16
- 239000002285 corn oil Substances 0.000 claims abstract description 11
- 235000005687 corn oil Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 64
- 102000002322 Egg Proteins Human genes 0.000 claims description 55
- 108010000912 Egg Proteins Proteins 0.000 claims description 55
- 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 38
- 235000014103 egg white Nutrition 0.000 claims description 38
- 210000000969 egg white Anatomy 0.000 claims description 38
- 238000002156 mixing Methods 0.000 claims description 29
- 210000002969 egg yolk Anatomy 0.000 claims description 27
- 235000013345 egg yolk Nutrition 0.000 claims description 17
- 239000006071 cream Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 4
- 235000013532 brandy Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 238000005187 foaming Methods 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims 2
- 235000020357 syrup Nutrition 0.000 claims 2
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000009392 Vitis Nutrition 0.000 description 3
- 241000219095 Vitis Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000830535 Ligustrum lucidum Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 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 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- -1 firstly Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000003760 tallow Substances 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
- 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
- A21D2/34—Animal material
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during 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
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a probiotic cake and a preparation method thereof, and provides a complete probiotic cake preparation method, wherein probiotics are added to promote the absorption of intestines and stomach of a user, the probiotics flour and probiotic oil are prepared into a better probiotic activity for changing, so that the effect of the probiotics is fully volatilized, the unique taste of the product is promoted by adding wine-soaked raisins, the taste level is rich, the edible feeling is excellent, and meanwhile, the low-calorie sugar is added to avoid eating fatness, health and delicacy, and the scheme is as follows: the cake comprises the following raw materials, by weight, 500 parts of pure milk, 35 parts of corn oil, 45 parts of sugar, 16 parts of probiotic powder, 550 parts of flour, 350 parts of eggs, 15 parts of tower powder, 10 parts of baking powder, 15 parts of raisin and 10 parts of additive powder.
Description
Technical Field
The invention relates to the technical field of cakes, in particular to a probiotic cake and a preparation method thereof.
Background
The cake is a pasta, usually sweet, and is typically made in a baked form. The materials of the cake mainly include flour, sweetener (usually sucrose), binder (usually egg, vegetarian can be replaced by gluten and starch), shortening (usually beef or artificial beef tallow, low-fat cake can be replaced by concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder).
In order to promote digestion and absorption, the probiotic cakes are gradually accepted, but the current methods for making the probiotic cakes are to be perfected.
Therefore, there is a need to provide a new probiotic cake and a preparation method thereof to solve the above technical problems.
Disclosure of Invention
In order to solve the technical problems, the invention provides the probiotic cake with complete process and good taste.
The invention provides a probiotic cake which is characterized by comprising the following raw materials, by weight, 500 parts of pure milk, 35 parts of corn oil, 45 parts of sugar, 16 parts of probiotic powder, 550 parts of flour, 350 parts of eggs, 15 parts of pagoda powder, 10 parts of baking powder, 15 parts of raisin and 10 parts of additive powder.
The preparation method of the cake comprises the following steps:
a. separating egg white and yolk of the eggs, and respectively putting the eggs into clean and dry containers;
b. stirring and processing egg white of the eggs, adding 25 parts of sugar into the egg white stirring liquid for three times, continuously stirring until foaming and surface hardening to form egg white cream, and refrigerating the egg white cream;
c. and preparing probiotic oil, mixing the corn oil with the probiotic powder, stirring to form the probiotic oil, and refrigerating the probiotic oil for later use.
d. Adding the probiotic oil into the yolk container of the eggs, stirring until the color is uniform, and fully mixing to form yolk oil;
e. adding the pure milk into the egg yolk oil, stirring, adding the residual sugar while stirring, and fully mixing to form egg yolk slurry;
f. the flour is mixed with the probiotic powder to form the probiotic flour.
g. Adding the probiotic flour into the egg yolk slurry, and stirring the mixture uniformly by using rubber;
h. adding the raisin and the additive powder into the egg yolk slurry and stirring the mixture evenly;
i. adding one third of the egg white cream into the egg yolk slurry, stirring and mixing, and then adding all the mixed solution into the rest egg white cream, and stirring;
j. pouring the mixed raw materials into a model, and vibrating the model to shake out internal bubbles;
k. preheating the mold in an oven at 160 ℃, putting the mold into the oven after 10min, and baking for 25min at 150 ℃;
and l, taking out of the furnace for eating.
The preparation method of the probiotic oil comprises the following steps:
adding probiotic powder into corn oil, storing in a small mixing tank, stirring and mixing, wherein the stirring is not easy to be too fast, the probiotics are added in a three-time mixing manner, mixing is carried out for 10 hours in advance to prepare probiotic oil, the mixed oil is placed in a refrigerating chamber, and the temperature is kept at 6 ℃ for 10 hours for later use.
The preparation method of the probiotic flour comprises the following steps:
inoculating probiotic powder into flour, mixing, adding water in a ratio of 30: 1, mixing, sealing with a sealing bag, placing the sealed mixed powder in a refrigerating chamber at 18 ℃, and refrigerating for 1h for later use.
Preferably, the flour is selected from low flour.
The preparation method of the egg white cream comprises the following steps:
adding egg white into a small dry and clean stirring tank, stirring the egg white, adding sugar for the first time after stirring for 10s, continuously stirring, adding sugar for the second time when the egg white turns white and foams, continuously stirring, adding sugar for the third time when the surface of the egg white is hardened, selectively adding 2-5 parts of probiotic powder, keeping the processing temperature between 15 and 20 ℃, adding the probiotic powder when the standby time is not more than 1h, continuously stirring for 30s, completing stirring, and putting into a refrigerator for cold storage.
Preferably, the sugar is yuanzhen sugar.
The flavor modulation method comprises the following steps:
adding dried fructus Vitis Viniferae into the yolk pulp, coating with starch, rolling and shaking the dried fructus Vitis Viniferae in a vessel containing starch to make the surface of the dried fructus Vitis Viniferae stained with a small amount of starch, and slowly stirring, or not quickly stirring, wherein the addition powder is a flavoring addition powder, such as chocolate, peanut, green tea, etc.
Preferably, the raisins can be soaked by using brandy.
The raw material mold-entering operation method comprises the following steps:
the manufactured raw materials are added into the die separately from two sides, about half of the die cavity can be filled quickly after the raw materials are added for the first time, the die cavity is placed on a vibrating plate or is vibrated manually to discharge air bubbles, then the die cavity is filled with the raw materials slowly for the second time, and then the air bubbles are discharged through vibration.
Compared with the related technology, the probiotic cake and the preparation method thereof provided by the invention have the following beneficial effects:
the invention provides a probiotic cake and a preparation method thereof, wherein the probiotic cake comprises the following steps: the complete probiotic cake making method is provided, probiotics are added to promote absorption of intestines and stomach of an eater, the probiotics flour and the probiotics oil are made to have better probiotic exchange activity, the effect of the probiotics is fully volatilized, the unique taste of the product is promoted by adding the wine-soaked raisins, the taste is rich in level, the eating feeling is excellent, and meanwhile, the low-heat sugar is added to avoid eating fatness, health and delicacy.
Detailed Description
The present invention will be further described with reference to the following embodiments.
The probiotic cake comprises the following raw materials, by weight, 500 parts of pure milk, 35 parts of corn oil, 45 parts of sugar, 16 parts of probiotic powder, 550 parts of flour, 350 parts of eggs, 15 parts of pagoda powder, 10 parts of baking powder, 15 parts of raisins and 10 parts of additive powder.
The preparation method of the cake comprises the following steps:
a. separating egg white and egg yolk of the eggs, respectively putting the eggs into a clean and dry container, and recording oil and water in the container, so that the influence on later fermentation is avoided, and the safety and the sanitation of production are guaranteed;
b. stirring egg white, adding 25 parts of sugar into the egg white stirring liquid for three times to enable the sugar to be fully fused with the egg white, avoiding uneven fusion of the sugar and influencing the taste, continuously stirring until foaming and surface hardening occur, completing stirring when the surface of the stirring liquid is in a foam shape and is not deformed, and refrigerating the egg white cream;
c. preparing probiotic oil, mixing the corn oil with the probiotic powder, stirring and refrigerating for later use.
d. Adding probiotic oil into the yolk container, stirring until the color is uniform, fully mixing, adding a small amount of oil to enhance the flavor of the product, mixing the mixed pulp more uniformly, and improving the stirring uniformity;
e. adding pure milk into egg yolk oil, stirring, adding the rest sugar, and mixing;
f. the probiotic flour is prepared, and the flour is used as a matrix of the product, so that the product has texture.
g. Heating probiotic flour into the egg yolk slurry, and stirring with rubber to obtain a uniform mixture;
h. adding the raisin into the egg yolk slurry in a matching way and stirring the mixture evenly;
i. adding one third of egg white cream into the egg white cream, stirring and mixing, and then adding all the mixed solution into the rest egg white cream, and stirring;
j. the mixed raw materials are poured into the model, then the model is vibrated to shake out internal bubbles, and the phenomenon that the product is hollow due to the bubbles left inside the product is avoided;
k. preheating the mold in an oven at 160 ℃, putting the mold into the oven after 10min, and baking for 25min at 150 ℃;
and l, taking the product out of the oven for eating, ensuring that the temperature is reduced so as to avoid scalding, and refrigerating the product properly for 2 to 3 days at a low temperature of 4 to 8 ℃.
The preparation method of the probiotic oil comprises the steps of adding probiotic powder into corn oil, storing the corn oil in a small mixing tank, stirring and mixing, wherein the stirring is not too fast, adding probiotics in a three-time mixing manner, mixing for 10 hours in advance to prepare the probiotic oil, placing the mixed oil in a refrigerating chamber, and keeping the temperature at 6 ℃ for 10 hours for later use.
The preparation method of the probiotic flour comprises the steps of inoculating probiotic powder into flour, mixing, adding water in a ratio of 30: 1, mixing, sealing by using a sealing bag, placing the sealed mixed powder in a refrigerating chamber at 18 ℃, and refrigerating for 1h for later use.
The flour is selected from low flour, so that the product is softer, the surface flatness is high, and the later-stage processing is facilitated.
The egg white cream manufacturing method comprises the steps of adding egg white into a dry and clean small stirring tank, stirring the egg white, adding sugar for the first time after stirring for 10s, continuously stirring, adding sugar for the second time when the egg white turns white and foams, continuously stirring, adding sugar for the third time when the surface of the egg white is hardened, optionally adding 2-5 parts of probiotic powder, adding the probiotic powder if the processing temperature is kept between 15 and 20 ℃, adding the probiotic powder if the standby time is not more than 1h, continuously stirring for 30s, completing stirring, and putting the mixture into a refrigerator for cold storage and standby.
The sugar is glossy privet sugar, has higher sweetness and less heat compared with other sugars, and is healthier.
The taste modulation method comprises the steps of adding the dried raisins into the egg yolk slurry, firstly, coating the dried raisins with starch to increase the surface toughness of the dried raisins and improve the taste, placing the dried raisins into a vessel containing the starch to be rolled and shaken to enable the surfaces of the dried raisins to be coated with a small amount of starch, then, slowly stirring the mixed egg yolk slurry of the dried raisins, wherein the mixed egg yolk slurry of the dried raisins can not be quickly stirred, and adding powder into the taste addition powder.
The raisins can be soaked and foamed by adopting brandy, so that the raisins are rich in certain alcohol, the fermentation effect is increased, and the taste of the product can be improved due to the uniqueness of the alcohol taste.
The raw material is divided into two sides and added into the mould, the first time, the quantity of the raw material which can be quickly filled into a half of the mould cavity is added, the mould cavity is placed on a vibrating plate or manually vibrates to discharge air bubbles, then the second time, the raw material is slowly filled into the mould cavity, and then the vibration is carried out to discharge the air bubbles.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (10)
1. The probiotic cake is characterized by comprising the following raw materials, by weight, 500 parts of pure milk, 35 parts of corn oil, 45 parts of sugar, 16 parts of probiotic powder, 550 parts of flour, 350 parts of eggs, 15 parts of tower powder, 10 parts of baking powder, 15 parts of raisin and 10 parts of additive powder.
2. The method for preparing a probiotic cake according to claim 1, wherein the method for preparing the cake comprises the following steps:
a. separating egg white and yolk of the eggs, and respectively putting the eggs into clean and dry containers;
b. stirring and processing egg white of the eggs, adding 25 parts of sugar into the egg white stirring liquid for three times, continuously stirring until foaming and surface hardening to form egg white cream, and refrigerating the egg white cream;
c. preparing probiotic oil, mixing the corn oil with the probiotic powder, stirring to form the probiotic oil, and refrigerating the probiotic oil for later use;
d. adding the probiotic oil into the yolk container of the eggs, stirring until the color is uniform, and fully mixing to form yolk oil;
e. adding the pure milk into the egg yolk oil, stirring, adding the residual sugar while stirring, and fully mixing to form egg yolk slurry;
f. mixing the flour with the probiotic powder to form probiotic flour;
g. adding the probiotic flour into the egg yolk slurry, and stirring the mixture uniformly by using rubber;
h. adding the raisin and the additive powder into the egg yolk slurry and stirring the mixture evenly;
i. adding one third of the egg white cream into the egg yolk slurry, stirring and mixing, and then adding all the mixed solution into the rest egg white cream, and stirring;
j. pouring the mixed raw materials into a model, and vibrating the model to shake out internal bubbles;
k. preheating the mold in an oven at 160 ℃, putting the mold into the oven after 10min, and baking for 25min at 150 ℃;
and l, taking out of the furnace for eating.
3. The probiotic cake and the preparation method thereof according to claim 2, characterized in that the probiotic oil is prepared by the following method:
will probiotic powder add corn oil in, store in small-size blending tank, stir and mix and stir difficult too fast, the probiotic divides the cubic to mix and adds, mixes preparation probiotic oil 10h in advance, places the mixed probiotic oil in the freezer, the temperature 6 degrees centigrade keeps 10h for later use.
4. The probiotic cake and the preparation method thereof according to claim 2, characterized in that the probiotic flour is prepared by the following method:
the probiotic powder is inoculated into the flour for mixing, water with the ratio of 30 to 1 is added for mixing, then the sealing bag is used for sealing, and the sealed mixed powder is placed in a refrigerating chamber with the temperature of 18 ℃ and is refrigerated for 1 hour for standby.
5. The probiotic cake and the preparation method thereof according to claim 4, characterized in that the flour is selected low flour.
6. The probiotic cake and the preparation method thereof according to claim 2, wherein the egg white cream is prepared by the following steps:
use dry clean small-size agitator tank will the egg white of egg adds, stirs egg white, stirs 10s back first time add the sugar, the continuous stirring, the second time adds the sugar when egg white becomes white and foams, the continuous stirring, the third time adds the sugar when hardening appears in the egg white surface, but this moment alternative addition 2 to 5 probiotic powder, if processing temperature keeps between 15 to 20 degrees centigrade, and the stand-by time is not more than 1h and can add probiotic powder, the continuous stirring 30s, the completion stirring forms egg white frost, puts into the refrigerator and refrigerates reserve.
7. The probiotic cake and the preparation method thereof according to claim 5, characterized in that the sugar is yunzhen sugar.
8. The probiotic cake and the preparation method thereof according to claim 2, characterized in that the flavor modulation method is as follows:
the dried raisins are added into the yolk syrup, the starch is firstly stained on the skins of the dried raisins, the dried raisins are placed in a vessel containing the starch to be rolled and shaken, so that a small amount of starch is stained on the surfaces of the dried raisins, then the dried raisins and the yolk syrup are slowly stirred, and the additive powder is the flavor additive powder.
9. The probiotic cake and the preparation method thereof according to claim 8, characterized in that the raisins are foamed with brandy.
10. The probiotic cake and the preparation method thereof according to claim 2, characterized in that the raw material molding operation method is as follows:
the manufactured raw materials are added into the die in two sides, half of the raw materials are added into the die cavity quickly for the first time, the die cavity is placed on a vibrating plate or is manually vibrated to discharge air bubbles, then the raw materials are slowly filled into the die cavity for the second time, and then the vibration is carried out to discharge the air bubbles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010463273.5A CN111727999A (en) | 2020-05-27 | 2020-05-27 | Probiotic cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010463273.5A CN111727999A (en) | 2020-05-27 | 2020-05-27 | Probiotic cake and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN111727999A true CN111727999A (en) | 2020-10-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010463273.5A Pending CN111727999A (en) | 2020-05-27 | 2020-05-27 | Probiotic cake and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875767A (en) * | 2012-12-23 | 2014-06-25 | 吕艳 | Probiotics cream cake |
| CN104304392A (en) * | 2014-10-03 | 2015-01-28 | 张红 | Producing method of mulberry cake |
| CN105918394A (en) * | 2016-05-27 | 2016-09-07 | 盛蕾 | Probiotics cake and preparation method thereof |
| CN106172667A (en) * | 2016-08-19 | 2016-12-07 | 南京红森林食品有限公司 | One melts heart cake and preparation method thereof |
| CN107136181A (en) * | 2017-03-30 | 2017-09-08 | 天津金匮堂生物科技有限公司 | A kind of spina date seed butter biscuit containing probiotics and preparation method thereof |
| CN108456645A (en) * | 2018-05-04 | 2018-08-28 | 北京中特养生物技术研究所有限公司 | A kind of store method of probiotics |
-
2020
- 2020-05-27 CN CN202010463273.5A patent/CN111727999A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875767A (en) * | 2012-12-23 | 2014-06-25 | 吕艳 | Probiotics cream cake |
| CN104304392A (en) * | 2014-10-03 | 2015-01-28 | 张红 | Producing method of mulberry cake |
| CN105918394A (en) * | 2016-05-27 | 2016-09-07 | 盛蕾 | Probiotics cake and preparation method thereof |
| CN106172667A (en) * | 2016-08-19 | 2016-12-07 | 南京红森林食品有限公司 | One melts heart cake and preparation method thereof |
| CN107136181A (en) * | 2017-03-30 | 2017-09-08 | 天津金匮堂生物科技有限公司 | A kind of spina date seed butter biscuit containing probiotics and preparation method thereof |
| CN108456645A (en) * | 2018-05-04 | 2018-08-28 | 北京中特养生物技术研究所有限公司 | A kind of store method of probiotics |
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Application publication date: 20201002 |