CN106857766A - One kind fermentation cake and its preparation technology - Google Patents
One kind fermentation cake and its preparation technology Download PDFInfo
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- CN106857766A CN106857766A CN201710291380.2A CN201710291380A CN106857766A CN 106857766 A CN106857766 A CN 106857766A CN 201710291380 A CN201710291380 A CN 201710291380A CN 106857766 A CN106857766 A CN 106857766A
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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
- 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
- A21D2/186—Starches; Derivatives thereof
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses one kind fermentation cake and its preparation technology, the fermentation cake includes following composition：100 200 parts of water, 28 38 parts of starch, 65 80 parts of flour, 3 10 parts of yeast, 50 70 parts of condensed milk, 100 150 parts of shell egg, 200 300 parts of yolk, 100 150 parts of butter, 150 200 parts of white sugar, 40 60 parts of lemon juice.Through the above way, the fermentation cake mouthfeel that prepared by the present invention is soft, flexible, sweet and delicious, and nutrient health.
Description
Technical field
The present invention relates to Western-style millet cake preparation field, and in particular to one kind fermentation cake and its preparation technology.
Background technology
Cake is one kind of cake, and it with egg, white sugar, wheat flour is raw material to be, with milk, fruit juice, milk powder, salad oil
Deng by a kind of sponge-like dessert being made after stirring, allotment, modulation, baking.Fermentation technique is all obtained in many techniques
It is commonly used, to various products of baking and banking up with earth bring different mouthfeel and taste；If desired for fermentation：With the bread of yeast,
The food such as Sa, steamed bun.Fermented food will ferment by the regular hour, proof, the process of turn-over, the loose knot of this based food
Structure is fermented by yeast and is formed.
Although cake is also that mouthfeel is soft, internal structure is loose, but cake is not fermented using yeast, the loose knot of cake
Structure be use leavening agent caused by, the albumen and leavening agent that the open structure of cake is mainly by dismissing are formed.So conventional
Cake be without fermentation.But the leavening agent used in conventional cake is also known as baking powder, and the potassium alum in baking powder dispensing
It is excessive edible to have certain toxic action to human body, should not largely be eaten for a long time by medical evidence, can otherwise cause osteoporosis,
Anaemia, or even influence the development of nerve cell；And put baking powder pained can influence the mouthfeel of cake more.
Nowadays, the theory of environment protection health is rooted in the hearts of the people, and consumer pursues protein, vitamin content is high and additive is few
Relatively natural healthy food.
The main component of yeast is protein, almost account for the half content of yeast dry matter, and amino needed by human
Acid content is sufficient, especially more compared with the lysine content for lacking in cereal.On the other hand, containing substantial amounts of vitamin B1, dimension
Raw element B2 and niacin.So, yeast can improve the nutritive value of fermented food.
Based on the above, applicant's research and development utilize yeast-leavened fermentation cake, it is desirable to not only improve the mouthfeel of cake,
And improve the nutritive value of cake.
The content of the invention
For the introduction of above-mentioned existing Western-style millet cake content, the invention mainly includes:There is provided a kind of fermentation cake and
Its preparation technology, the fermentation cake soft taste, using yeast ferment, nutrient health.
To achieve the above object, technical scheme disclosed by the invention is as follows：One kind fermentation cake, the fermentation cake includes
Following composition：100-200 parts of water, 28-38 parts of starch, 65-80 parts of flour, 3-10 parts of yeast, 50-70 parts of refining
Breast, 100-150 parts of shell egg, 200-300 parts of yolk, 100-150 parts of butter, 150-200 parts of white sugar, 40-60 parts
Lemon juice.
Preferably, the fermentation cake includes following composition：120-180 parts of water, 30-38 parts of starch, 70-80 parts
Flour, 5-10 part of yeast, 50-65 parts of condensed milk, 100-130 parts of shell egg, 240-300 parts of yolk, 110-150 parts of Huang
Oil, 150-180 parts of white sugar, 40-55 parts of lemon juice.
Preferably, the starch is at least one in cornstarch, starch from sweet potato, potato starch, Chinese yam starch.
Preferably, the flour is at least one in Self- raising flour, Strong flour, Plain flour.
The invention also discloses a kind of preparation method of the cake that ferments, the preparation method comprises the following steps：
(1) water, starch, yeast, flour are put into container together, are stirred, fermented, the dough after being fermented；
(2) dough after fermentation in condensed milk, shell egg, yolk, butter and step (1) is stirred；
(3) white sugar is boiled together with a small amount of water, adds lemon juice mediation sugariness, be made baste；
(4) in the baste of step (3) being added into step (2), stir, baste is all absorbed by dough；
(5) after the bubble between the dough in filtration step (4), mould baking is poured into；It is baked to cake surface golden yellow i.e.
Can.
Preferably, in the step (5) temperature of baking be 150-170 DEG C of excessive internal heat, lower fiery 200-220 DEG C.
Preferably, fermentation time is 20-50min in the step (1).
Preferably, the temperature in the step (1) during fermentation is between 30-40 DEG C.
In fermentation cake of the present invention, yeast starches down into dextrin, is further decomposed into maltose, grape
Sugar etc., produces carbon dioxide and ethanol；Carbon dioxide is distributed in the gluten of flour, and cake is become by baking
Such as spongy porous loosening body.Carbon dioxide expanded by heating in cake, makes obtained cake obtain loose porous product
Matter.Because carbon dioxide is wrapped up by gluten in fermentation process, uniform tiny stomata is formed, expand cake, allowed
Cake mouthfeel is more soft, and taste is not than using the cake of yeast well a lot.
In addition, there is a kind of very strong polyphenoils in yeast, liver can be protected, there is certain detoxication.Yeast
In the mineral energy anti-aging such as selenium, chromium, antitumor, prevention of arterial hardening, and improve the immunity of human body.After fermentation, flour
In it is a kind of influence calcium, magnesium, the phytic acid of the element absorption such as iron can be decomposed so that improve human body to the absorption of these nutriments and
Utilize.
The beneficial effects of the invention are as follows：Fermentation cake mouthfeel of the present invention is soft, flexible, sweet and delicious, and battalion
Support health.
Specific embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly being defined so as to be made to protection scope of the present invention.
Embodiment 1：Present embodiment discloses one kind fermentation cake, the fermentation cake includes following composition：100-200 parts
Water, 28-38 part of starch, 65-80 parts of flour, 3-10 parts of yeast, 50-70 parts of condensed milk, 100-150 parts of shell egg,
200-300 parts of yolk, 100-150 parts of butter, 150-200 parts of white sugar, 40-60 parts of lemon juice.
Embodiment 2：Present embodiment discloses one kind fermentation cake, the fermentation cake includes following composition：120-180 parts
Water, 30-38 parts of starch, 70-80 parts of flour, 5-10 parts of yeast, 50-65 parts of condensed milk, 100-130 parts of shell egg,
240-300 parts of yolk, 110-150 parts of butter, 150-180 parts of white sugar, 40-55 parts of lemon juice.
Embodiment 3：Present embodiment discloses one kind fermentation cake, the fermentation cake includes following composition：120-180 parts
Water, 30-38 parts of cornstarch, 70-80 parts of Self- raising flour, 5-10 parts of yeast, 50-65 parts of condensed milk, 100-130 parts
Shell egg, 240-300 parts of yolk, 110-150 parts of butter, 150-180 parts of white sugar, 40-55 parts of lemon juice.
Embodiment 4：Present embodiment discloses a kind of preparation method of the cake that ferments, the preparation method includes following step
Suddenly：
(1) water, starch, yeast, flour are put into container together, are stirred, issued in 30-40 DEG C of temperature conditionss
Ferment 20-50min, the dough after being fermented；
(2) dough after fermentation in condensed milk, shell egg, yolk, butter and step (1) is stirred；
(3) white sugar is boiled together with a small amount of water, adds lemon juice mediation sugariness, be made baste；
(4) in the baste of step (3) being added into step (2), stir, baste is all absorbed by dough；
(5) after the bubble between the dough in filtration step (4), mould baking is poured into；In 150-170 DEG C of excessive internal heat, lower fire
Cake surface is baked under 200-220 DEG C of temperature conditionss golden yellow.
Embodiment 5：Present embodiment discloses one kind fermentation cake, the fermentation cake includes following composition：120 parts
Water, 30 parts of cornstarch, 70 parts of Self- raising flour, 5 parts of yeast, 50 parts of condensed milk, 100 parts of shell egg, 240 parts of egg
Huang, 110 parts of butter, 150 parts of white sugar, 40 parts of lemon juice.
The fermentation cake is prepared in accordance with the following steps：
(1) water, starch, yeast, flour are put into container together, are stirred, issued in 30-40 DEG C of temperature conditionss
Ferment 20-50min, the dough after being fermented；
(2) dough after fermentation in condensed milk, shell egg, yolk, butter and step (1) is stirred；
(3) white sugar is boiled together with a small amount of water, adds lemon juice mediation sugariness, be made baste；
(4) in the baste of step (3) being added into step (2), stir, baste is all absorbed by dough；
(5) after the bubble between the dough in filtration step (4), mould baking is poured into；In 150-170 DEG C of excessive internal heat, lower fire
Cake surface is baked under 200-220 DEG C of temperature conditionss golden yellow.
Embodiment 6：Present embodiment discloses one kind fermentation cake, the fermentation cake includes following composition：150g water, 35g
Cornstarch, 75g Self- raising flour, 6g yeast, 60g condensed milk, 120g shell eggs, 250g yolk, 120g butter, 170g white sugar, 50g lemons
Lemon juice.
During the fermentation cake production, first 100g water, 35g cornstarch, 6g yeast, 75g weak strength flours are mixed thoroughly 36 DEG C of fermentations
30 minutes；Then the material for being fermented by more than is fully mixed thoroughly with 60g condensed milk, 120g shell eggs, 250g yolk, 120g butter, shape
Into dough；By 50g water, 170g white sugar, boil addition 50g lemon juices and reconcile into baste, baste is added in dough to complete
Hypersorption, then filters bubble and pours into baking in mould.Baking process bakes about 21 minutes extremely with getting angry 165 degree, lower fiery 210 degree
It is golden yellow.
Embodiment 7：Present embodiment discloses one kind fermentation cake, the fermentation cake includes following composition：200g water, 38g
Cornstarch, 65g Self- raising flour, 7g yeast, 55g condensed milk, 150g shell eggs, 280g yolk, 120g butter, 150g white sugar, 60g lemons
Lemon juice.
During the fermentation cake production, first 150g water, 38g cornstarch, 7g yeast, 65g weak strength flours are mixed thoroughly 30 DEG C of fermentations
60 minutes；Then the material for being fermented by more than is fully mixed thoroughly with 55g condensed milk, 150g shell eggs, 280g yolk, 120g butter, shape
Into dough；By 50g water, 150g white sugar, boil addition 60g lemon juices and reconcile into baste, baste is added in dough to complete
Hypersorption, then filters bubble and pours into baking in mould.Baking process bakes about 18 minutes extremely with getting angry 155 degree, lower fiery 220 degree
It is golden yellow.
To further illustrate the effect of the technical scheme disclosed in present specification, tested as follows:
Experiment：Two groups of cakes are made according to the technical scheme disclosed in embodiment 6, will during one of which cake production
Commercially available leavening agents in place of yeast is used, labeled as comparative example；Yeast is added by deal in another group of cake production, labeled as experiment
Example；Two groups of cake property indices contrasts are as follows：
Embodiments of the invention are the foregoing is only, the scope of the claims of the invention is not thereby limited, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (8)
1. a kind of fermentation cake, it is characterised in that the fermentation cake includes following composition：100-200 parts of water, 28-38 parts
Starch, 65-80 parts of flour, 3-10 parts of yeast, 50-70 parts of condensed milk, 100-150 parts of shell egg, 200-300 parts of egg
Huang, 100-150 parts of butter, 150-200 parts of white sugar, 40-60 parts of lemon juice.
2. fermentation cake according to claim 1, it is characterised in that the fermentation cake includes following composition：120-180
Part water, 30-38 parts of starch, 70-80 parts of flour, 5-10 parts of yeast, 50-65 parts of condensed milk, 100-130 parts complete
Egg, 240-300 part of yolk, 110-150 parts of butter, 150-180 parts of white sugar, 40-55 parts of lemon juice.
3. fermentation cake according to claim 1 and 2, it is characterised in that the starch be cornstarch, starch from sweet potato,
At least one in potato starch, Chinese yam starch.
4. fermentation cake according to claim 1 and 2, it is characterised in that the flour be Self- raising flour, Strong flour,
At least one in Plain flour.
5. it is a kind of ferment cake preparation method, it is characterised in that the preparation method comprises the following steps：
(1) water, starch, yeast, flour are put into container together, are stirred, fermented, the dough after being fermented；
(2) dough after fermentation in condensed milk, shell egg, yolk, butter and step (1) is stirred；
(3) white sugar is boiled together with a small amount of water, adds lemon juice mediation sugariness, be made baste；
(4) in the baste of step (3) being added into step (2), stir, baste is all absorbed by dough；
(5) after the bubble between the dough in filtration step (4), mould baking is poured into；It is baked to cake surface golden yellow.
6. the preparation method of fermentation cake according to claim 5, it is characterised in that the temperature of baking in the step (5)
Degree be 150-170 DEG C of excessive internal heat, lower fiery 200-220 DEG C.
7. it is according to claim 5 fermentation cake preparation method, it is characterised in that fermentation time in the step (1)
It is 20-50min.
8. the preparation method of fermentation cake according to claim 5, it is characterised in that in the step (1) during fermentation
Temperature is between 30-40 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710291380.2A CN106857766A (en) | 2017-04-28 | 2017-04-28 | One kind fermentation cake and its preparation technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710291380.2A CN106857766A (en) | 2017-04-28 | 2017-04-28 | One kind fermentation cake and its preparation technology |
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| CN106857766A true CN106857766A (en) | 2017-06-20 |
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ID=59161762
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| CN201710291380.2A Pending CN106857766A (en) | 2017-04-28 | 2017-04-28 | One kind fermentation cake and its preparation technology |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372730A (en) * | 2017-08-09 | 2017-11-24 | 广东日可威食品原料有限公司 | A kind of lichee bacterium potato low-sugar nutritional cake and preparation method thereof |
| CN109645077A (en) * | 2019-03-06 | 2019-04-19 | 刘文海 | Yam and Job's tear seed cheese cake and preparation method thereof |
| CN109757543A (en) * | 2019-01-03 | 2019-05-17 | 广东石油化工学院 | A kind of fermentation spongecake and preparation method thereof |
| CN110074159A (en) * | 2019-05-27 | 2019-08-02 | 多麦(福建)食品有限公司 | A kind of fermentation cake and its manufacture craft |
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| CN103843852A (en) * | 2014-03-27 | 2014-06-11 | 东北林业大学 | Making method for sugar-free yeast fermentation cake |
| CN105104489A (en) * | 2015-09-10 | 2015-12-02 | 安徽好梦圆食品有限公司 | Dried meat floss cake |
| CN105660801A (en) * | 2016-04-07 | 2016-06-15 | 李建贤 | Key preparation method of honey lava cake |
| CN105875760A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Spiced salt cakes and manufacturing method thereof |
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2017
- 2017-04-28 CN CN201710291380.2A patent/CN106857766A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843852A (en) * | 2014-03-27 | 2014-06-11 | 东北林业大学 | Making method for sugar-free yeast fermentation cake |
| CN105875760A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Spiced salt cakes and manufacturing method thereof |
| CN105104489A (en) * | 2015-09-10 | 2015-12-02 | 安徽好梦圆食品有限公司 | Dried meat floss cake |
| CN105660801A (en) * | 2016-04-07 | 2016-06-15 | 李建贤 | Key preparation method of honey lava cake |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372730A (en) * | 2017-08-09 | 2017-11-24 | 广东日可威食品原料有限公司 | A kind of lichee bacterium potato low-sugar nutritional cake and preparation method thereof |
| CN109757543A (en) * | 2019-01-03 | 2019-05-17 | 广东石油化工学院 | A kind of fermentation spongecake and preparation method thereof |
| CN109645077A (en) * | 2019-03-06 | 2019-04-19 | 刘文海 | Yam and Job's tear seed cheese cake and preparation method thereof |
| CN110074159A (en) * | 2019-05-27 | 2019-08-02 | 多麦(福建)食品有限公司 | A kind of fermentation cake and its manufacture craft |
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Application publication date: 20170620 |