CN118177232A - Yoghurt cake and making method thereof - Google Patents
Yoghurt cake and making method thereof Download PDFInfo
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- CN118177232A CN118177232A CN202410490657.4A CN202410490657A CN118177232A CN 118177232 A CN118177232 A CN 118177232A CN 202410490657 A CN202410490657 A CN 202410490657A CN 118177232 A CN118177232 A CN 118177232A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 11
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 44
- 235000013601 eggs Nutrition 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 230000001680 brushing effect Effects 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 19
- 102000002322 Egg Proteins Human genes 0.000 claims description 11
- 108010000912 Egg Proteins Proteins 0.000 claims description 11
- 235000014121 butter Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 210000002969 egg yolk Anatomy 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 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 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- 235000013345 egg yolk Nutrition 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 230000005484 gravity Effects 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 235000011869 dried fruits Nutrition 0.000 claims description 2
- 235000014571 nuts Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 16
- 238000002360 preparation method Methods 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 239000000194 fatty acid Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000002671 adjuvant Substances 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000015155 buttermilk Nutrition 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 238000009417 prefabrication Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
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- 235000019605 sweet taste sensations Nutrition 0.000 description 5
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- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 3
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- 240000006365 Vitis vinifera Species 0.000 description 3
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- Dairy Products (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a yogurt cake and a preparation method thereof. The yogurt cake comprises embryo body, egg liquid and corn flour, wherein the embryo body comprises wheat flour, edible calcium carbonate powder, egg, butter milk fat, yogurt, soft white sugar, water retention agent and adjuvants. The preparation method of the yogurt cake comprises the steps of embryo prefabrication, embryo cutting, embryo egg brushing, baking, cooling, packaging and the like. The yogurt cake is prepared without adding a drop of water or preservative, has a shelf life of 35 days, is far longer than that of the traditional method in the background art, and is suitable for popularization and application; the prepared yoghurt cake is fragrant, sweet and delicious, soft in taste and rich in nutritional value, contains 6.9g of protein and 241mg of calcium per 100g, does not contain trans-fatty acid, and is suitable for various people to eat.
Description
Technical field:
the invention belongs to the technical field of food processing, and particularly relates to a yogurt cake and a preparation method thereof.
The background technology is as follows:
The yogurt cake has sweet taste and rich nutrition, can also supplement energy, and is a common pastry in areas such as inner Mongolia. The common practice is to mix and knead materials such as yoghurt, water, sugar, flour and the like, and roast the materials in a pan or an oven. However, the home yogurt cake has a short shelf life and can deteriorate in two or three days. In addition, no standard method for making the yogurt cake exists at present, and the taste of the yogurt cake can be changed due to the selection and proportion adjustment of the raw materials, such as partial acid/sweet taste, partial dryness/partial viscosity and the like. Therefore, the research and development of the standard making method of the yoghurt cake has broad prospect.
The invention comprises the following steps:
The first aim of the invention is to provide a yoghurt cake which has proper moisture content, sweet taste and long quality guarantee time.
The second aim of the invention is to provide a preparation method of the yoghurt cake, which has simple and clear steps and is suitable for popularization and application.
The first object of the invention is implemented by the following technical scheme:
A yogurt cake, which comprises a embryo body, egg liquid smeared on the surface of the embryo body and corn flour; the embryo body comprises the following raw materials in parts by weight: 35 to 45 parts of wheat flour, 0.3 to 0.6 part of edible calcium carbonate powder, 15 to 20 parts of eggs, 15 to 20 parts of butter cream, 5 to 6 parts of yoghurt, 6 to 10 parts of soft white sugar, 3 to 5 parts of water retention agent and 0 to 10 parts of auxiliary materials; 1-2 parts by weight of egg liquid; wherein the egg liquid comprises the following components in percentage by weight: (0.9-1.1) egg white and egg yolk; the corn flour is 1-2 parts by weight. According to the invention, no additional water is added into the raw materials of the yogurt cake, and the prepared yogurt cake has good taste, sweet taste and rich nutrition by utilizing the cooperation of the raw materials and the preparation method, and has a shelf life far longer than that of the conventional home yogurt cake.
Further, the adjuvant comprises at least one of dried fruit and nut kernel. Such as dried cranberry, raisin, cashew nut kernel, etc., can enrich the taste and mouthfeel.
The second object of the invention is implemented by the following technical scheme:
A method for making a yogurt cake, comprising the following steps:
Prefabricating a blank: uniformly stirring 15-20 parts of butter, 5-6 parts of yoghourt, 6-10 parts of soft white sugar and 3-5 parts of water retention agent, then adding 15-20 parts of eggs, continuously uniformly stirring, then adding 35-45 parts of wheat flour and 0.3-0.6 part of edible calcium carbonate powder, continuously uniformly stirring, and finally adding 0-10 parts of auxiliary materials, uniformly stirring to obtain a blank; the raw materials are uniformly stirred according to a specific sequence, so that a blank with moderate hardness can be formed;
cutting a blank: dividing the manufactured embryo into block-shaped embryo bodies;
Brushing eggs on embryo bodies: the weight ratio is 1: uniformly stirring the egg white and the egg yolk in the range of (0.9-1.1) to obtain egg liquid; placing the obtained blocky embryo body on a baking tray scattered with 1-2 parts by weight of corn flour, and smearing 1-2 parts by weight of egg liquid on the surface of the blocky embryo body to obtain a formed embryo body;
Baking: and (5) sending the molded embryo body into baking equipment for baking to obtain the yogurt cake.
Further, in the step of prefabricating the embryo, the stirring speed is 100-150 rpm, the total stirring time is 3-5 min, the stirring temperature is 16-24 ℃, and the uniform stirring of the raw materials and the proper fermentation degree can be realized; the specific gravity of the obtained batter of the embryo is 107.5-112.5, which is helpful for keeping the tissue structure of the product stable.
Further, the height of the block-shaped embryo body is 1-2 cm. The baked product is neither dry and hard in taste due to too flat, nor soft in center due to too high.
Further, the baking temperature is 200-250 ℃ and the baking time is 14-17 min, so that the yogurt cake keeps proper water loss and taste; and if the temperature of the center of the discharging of the yogurt cake is higher than or equal to 95 ℃, and the temperature of the center of the discharging of the yogurt cake is lower than 95 ℃ as measured after discharging, the process parameters are required to be adjusted to increase the temperature of the furnace.
Further, the method also comprises the following steps:
and (3) cooling: cooling the yogurt cake obtained by baking to room temperature;
And (3) packaging: and (5) placing the cooled yogurt cake and the alcohol preservation card into a packaging bag to obtain a yogurt cake product.
The invention has the advantages that:
The invention provides a yogurt cake and a preparation method thereof, wherein a drop of water is not added and a preservative is not added during the preparation, the shelf life of the yogurt cake can reach 35 days, which is far longer than that of the traditional method in the background art, and the yogurt cake is suitable for popularization and application. The prepared yoghurt cake is fragrant, sweet and delicious, soft in taste and rich in nutritional value, contains 6.9g of protein and 241mg of calcium per 100g, does not contain trans-fatty acid, and is suitable for various people to eat.
Description of the drawings:
In order to more clearly illustrate the embodiments of the invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, it being obvious that the drawings in the following description are only some embodiments of the invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a photograph of a sample of a block-shaped embryo body of example 2;
fig. 2 is a photograph of a sample of yogurt cake baked in example 2.
The specific embodiment is as follows:
the following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In the following examples, the edible calcium carbonate powder was 1250 mesh food grade calcium carbonate from Jiangxi Ming Yuan Gao New Material Co., ltd, the butter was specifically non-two butter 200, the yogurt was Langerhans Mongolian yogurt, and the moisture retention agent was a formulated moisture retention agent from Beiyi food (Shandong) Co.
Example 1
A yogurt cake comprises embryo body, egg liquid smeared on the surface of embryo body, and corn flour; the embryo body comprises the following raw materials: 25000g of wheat flour, 290g of edible calcium carbonate powder, 11000g of eggs, 11500g of butter cream, 3500g of yoghurt, 5000g of soft white sugar, 2500g of moisture retention agent, 2000g of dried cranberry and 1500g of raisin; an egg liquid total of 800g, comprising the following components in weight ratio of about 1:1 egg white and egg yolk; the corn flour is 1000g.
Example 2
The preparation method of the yogurt cake of the embodiment 1 comprises the following steps:
Prefabricating a blank: 11500g of butter cream, 3500g of yoghurt, 5000g of soft white sugar and 2500g of moisture retention agent are put into a two-pack flour dough mixer of new wheat mechanical (tin-free) limited company, the first-grade (125 rpm) is stirred uniformly at a low speed, 11000g of eggs are added into the dough mixer and stirred uniformly continuously, 25000g of wheat flour and 290g of edible calcium carbonate powder are added and stirred uniformly continuously, and finally 2000g of dried cranberry and 1500g of raisin are added and stirred uniformly, the total stirring time is 5min, the stirring temperature is 17 ℃, and a green body with the specific gravity of the batter of 110 is obtained;
cutting a blank: dividing the obtained embryo body into blocky embryo bodies by using a biscuit machine, wherein the length, width and height of the blocky embryo bodies are 7.5 x 7 x 1.8cm as shown in figure 1;
Brushing eggs on embryo bodies: the weight ratio is about 1:1 (in the actual production process, a plurality of eggs with similar sizes are taken, one whole egg is mixed with one yolk, and the weight ratio of the egg white to the yolk is about 1:1) and evenly stirred to prepare egg liquid; placing the obtained block-shaped embryo body on a baking tray scattered with 1000g of corn flour, and smearing 800g of egg liquid on the surface of the block-shaped embryo body to obtain a formed embryo body;
Baking: the molded embryo is sent into a double tunnel furnace for baking, the heating temperature/the firing temperature of the double tunnel furnace is set to be 220 ℃ per 205 ℃ in the first area, 220 ℃ per 205 ℃ in the second area, 225 ℃ per 208 ℃ in the third area, and baked for 14min, and the molded embryo is discharged, and the temperature of the center of the discharge of the product is confirmed to be more than or equal to 95 ℃ to obtain a yogurt cake, as shown in figure 2;
and (3) cooling: cooling the baked yogurt cake to room temperature;
and (3) packaging: and (5) placing the cooled yogurt cake and the alcohol preservation card into a packaging bag to obtain a yogurt cake product.
The yogurt cake prepared by the method is detected, and the result is as follows:
(1) Five samples were first prepared and tested for moisture content, water activity, pH and the results are shown in table 1.
Moisture content refers to the ratio of the amount of moisture in the food to the total weight. Too high a moisture content can result in a yogurt cake that becomes soft and tacky after cooling, and too low a moisture content can result in a yogurt cake that is hard and brittle; the moisture content is preferably between 16 and 19%.
The water activity refers to the state of water present in the food, and the degree of binding or free of water, the higher the value of the water activity, the lower the value of the water activity, the higher the degree of binding, which affects the shelf life of the food. Only when the water activity of the food is above a certain threshold, the specific microorganisms can grow, in general most bacteria grow suitably from 0.94 to 0.99 and most moulds grow suitably from 0.80 to 0.94; therefore, the water activity needs to be kept below 0.8.
As can be seen from table 1, the moisture content and the water activity of the yogurt cake of the present invention are both in a suitable range, and the pH is kept around 6, so that the yogurt cake can maintain a sweet taste and a moderate soft and hard mouthfeel; and no preservative is added into the yoghurt cake, and the shelf life can reach 35 days.
Table 1 moisture content, water activity, pH detection results of yogurt cake
| Index (I) | Moisture content | Water activity | pH |
| Sample of ① | 18.8 | 0.789 | 6 |
| Sample of ② | 16.7 | 0.752 | 6.53 |
| Sample of ③ | 17 | 0.757 | 6.48 |
| Sample of ④ | 17.3 | 0.767 | 6.41 |
| Sample of ⑤ | 17.4 | 0.751 | 5.25 |
(2) According to GB/T20977-2007 cake general rule, GB 7099-2015 food safety national standard cakes and bread, GB 2762-2022 food safety national standard food pollutant limit standard, 7 indexes of total sugar, acid value, lead and the like of a yogurt cake sample are detected, and the sample detection result is shown in Table 2.
As can be seen from Table 2, the various indexes of the yogurt cake meet the requirements of the national standards.
TABLE 2 physical and chemical index test results of total sugar of yogurt cake
(3) The yogurt cake has higher nutritive value, and as shown in Table 3, the yogurt cake does not contain trans fatty acid, and contains 6.9g of protein and 241mg of calcium per 100g, and is rich in nutrition.
Table 3 yogurt cake nutrient composition table
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (7)
1. The yoghurt cake is characterized by comprising a embryo body, egg liquid smeared on the surface of the embryo body and corn flour;
the embryo body comprises the following raw materials in parts by weight: 35 to 45 parts of wheat flour, 0.3 to 0.6 part of edible calcium carbonate powder, 15 to 20 parts of eggs, 15 to 20 parts of butter cream, 5 to 6 parts of yoghurt, 6 to 10 parts of soft white sugar, 3 to 5 parts of water retention agent and 0 to 10 parts of auxiliary materials;
1-2 parts by weight of egg liquid; wherein the egg liquid comprises the following components in percentage by weight: (0.9-1.1) egg white and egg yolk;
the corn flour is 1-2 parts by weight.
2. Yoghurt as claimed in claim 1, wherein the auxiliary material comprises at least one of dried fruit and nut.
3. The method for making a yogurt cake according to claim 1, characterized in that it comprises the following steps:
Prefabricating a blank: uniformly stirring 15-20 parts of butter, 5-6 parts of yoghourt, 6-10 parts of soft white sugar and 3-5 parts of water retention agent, then adding 15-20 parts of eggs, continuously uniformly stirring, then adding 35-45 parts of wheat flour and 0.3-0.6 part of edible calcium carbonate powder, continuously uniformly stirring, and finally adding 0-10 parts of auxiliary materials, uniformly stirring to obtain a blank;
cutting a blank: dividing the manufactured embryo into block-shaped embryo bodies;
Brushing eggs on embryo bodies: the weight ratio is 1: uniformly stirring the egg white and the egg yolk in the range of (0.9-1.1) to obtain egg liquid; placing the obtained blocky embryo body on a baking tray scattered with 1-2 parts by weight of corn flour, and smearing 1-2 parts by weight of egg liquid on the surface of the blocky embryo body to obtain a formed embryo body;
Baking: and (5) sending the molded embryo body into baking equipment for baking to obtain the yogurt cake.
4. A method for producing a yogurt cake according to claim 3, characterized in that in the step of prefabricating the embryo, the stirring speed is 100-150 rpm, the total stirring time is 3-5 min, and the stirring temperature is 16-24 ℃; the batter specific gravity of the obtained embryo is 107.5-112.5.
5. A method of making a yogurt cake according to claim 3 wherein the height of the block-shaped embryo is 1-2 cm.
6. A method of preparing a yogurt cake according to claim 3 wherein the baking temperature is 200-250 ℃ for 14-17 min; the temperature of the discharging center of the yogurt cake is more than or equal to 95 ℃.
7. A method of making a yogurt cake according to claim 3 further comprising the steps of:
and (3) cooling: cooling the yogurt cake obtained by baking to room temperature;
And (3) packaging: and (5) placing the cooled yogurt cake and the alcohol preservation card into a packaging bag to obtain a yogurt cake product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410490657.4A CN118177232A (en) | 2024-04-23 | 2024-04-23 | Yoghurt cake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410490657.4A CN118177232A (en) | 2024-04-23 | 2024-04-23 | Yoghurt cake and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN118177232A true CN118177232A (en) | 2024-06-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410490657.4A Pending CN118177232A (en) | 2024-04-23 | 2024-04-23 | Yoghurt cake and making method thereof |
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| Country | Link |
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| CN (1) | CN118177232A (en) |
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- 2024-04-23 CN CN202410490657.4A patent/CN118177232A/en active Pending
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