CN110402989A - 一种益生菌裱花蛋糕的制作方法 - Google Patents
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Abstract
本发明公开了一种益生菌裱花蛋糕的制作方法,包括如下步骤:(1)制作蛋糕胚:(2)奶油打发:(3)制作益生菌菌冻:(4)制作裱花蛋糕:在蛋糕胚上加益生菌菌冻后用打发好的奶油装饰,得到裱花蛋糕。本发明所公开裱花蛋糕的制作方法,用热水水浴加热至吉利丁熔化后,待其温度降至37℃以下时加入海藻糖(可保护益生菌)、少量淡奶油和益生菌菌粉,吉利丁继续自然降温可凝固为果冻状,从而得到益生菌菌冻。益生菌菌冻可以隔绝空气,将益生菌保存在厌氧环境中,从而延长益生菌在蛋糕中的存活时间,解决益生菌打发在奶油中容易死亡的问题。
Description
技术领域
本发明属于蛋糕制作领域,特别涉及该领域中的一种添加了益生菌的裱花蛋糕的制作方法。
背景技术
裱花蛋糕是在以小麦粉、糖、蛋为主料做成的蛋糕胚上,加上打发后的奶油装饰而成的西式糕点,以细腻香甜的口感,深受各年龄段消费者的喜爱。目前市面上的裱花蛋糕大多使用较多的植脂奶油,而植脂奶油大都经过氢化处理,含有较多的反式脂肪酸,会加重身体代谢负担,尤其是对儿童和中老年消费者的伤害较大。奶油中脂肪含量高,容易造成体内脂肪堆积,带来较大的代谢负担,同时为了追求口感,一般会在蛋糕胚以及打发的奶油中加入蔗糖,大量数据表明蔗糖摄入量与人类肥胖正相关,以上因素都会导致超重肥胖等一系列健康问题。
目前已有添加了益生菌的打发奶油,是把奶油和益生菌混合后直接打发,通过益生菌调控人体肠道,达到保健目的。但是奶油光滑细腻,里面有一个个微小的空气泡,而益生菌绝大多数都是厌氧菌,耐氧性不好,和奶油混合后直接打发,会使益生菌和空气直接接触,导致益生菌因氧气的毒害作用而大量死亡。
发明内容
本发明所要解决的技术问题就是提供一种可延长其内益生菌存活时间的裱花蛋糕的制作方法。
本发明采用如下技术方案:
一种益生菌裱花蛋糕的制作方法,其改进之处在于,包括如下步骤:
(1)制作蛋糕胚:
(11)将牛奶60份、玉米油50份和赤藓糖醇36份混合搅拌至赤藓糖醇化开,得到A料,份为重量份,下同;
(12)将低筋粉80份、淀粉20份和泡打粉1.5份混合均匀过筛两次得到B料;
(13)将一半B料加入A料中,以切拌法充分搅匀后,再加入蛋黄80份并搅匀,最后加入另一半B料搅匀后得到C料;
(14)将蛋清220份、塔塔粉2份、食用盐1份和赤藻糖醇32份加入搅拌桶,用打蛋器以中低速搅拌至混合物表面呈现鱼眼状气泡,再向搅拌桶内加入赤藻糖醇32份用打蛋器以中高速搅拌混合物至湿性发泡,最后再向搅拌桶内加入赤藻糖醇32份后用打蛋器以中速搅拌混合物至中性发泡,得到D料;
(15)取三分之一D料与全部C料充分混合,然后再拌入剩余的三分之二D料并搅拌均匀得到蛋糕糊;
(16)将蛋糕糊倒入模具中并震出大气泡,烤炉温度预热至上火170℃、下火190℃后将模具入炉烘烤30分钟,出炉后将模具倒扣在晾网上,待凉透脱模即可得到蛋糕胚;
(2)奶油打发:
将100份淡奶油和10份赤藓糖醇混合搅拌均匀后放入冷藏柜,温度降至3-6℃即可用打蛋器以中速打发混合物至8分发,即将混合物打发至不可流动,打发时有明显阻力,混合物纹路清晰可见,慢慢提起打蛋器时可以拉出挺立的尖角;
(3)制作益生菌菌冻:
将1份吉利丁加入5份RO水中,待吉利丁吸收水分软化后,用60℃热水水浴加热至吉利丁熔化得到E料;将海藻糖5份、淡奶油4份和活菌总数为1×1010CFU的益生菌菌粉1份混合均匀得到F料,在E料温度降至37℃以下时和F料混合并倒入模具,混合物在模具内自然降温从液态粘稠状变为果冻状,从而得到益生菌菌冻;
(4)制作裱花蛋糕:
在蛋糕胚上加益生菌菌冻后用打发好的奶油装饰,得到裱花蛋糕。
进一步的,在步骤(14)中,湿性发泡即拉起打蛋器时带出的蛋白糊头比较长会弯下,中性发泡即垂直拉起打蛋器的头后将其水平横置,带出的蛋白糊呈鸡尾状弯下。
进一步的,在步骤(14)中,搅拌时的温度控制在23℃左右,分离蛋清和蛋黄时要确保蛋清中无蛋黄、打蛋桶和打蛋头无油无水。
进一步的,在步骤(16)中,需要轻震以震出大气泡。
进一步的,在步骤(16)中,得到的蛋糕胚约为90份。
本发明的有益效果是:
本发明所公开裱花蛋糕的制作方法,用热水水浴加热至吉利丁熔化后,待其温度降至37℃以下时加入海藻糖(可保护益生菌)、少量淡奶油和益生菌菌粉,吉利丁继续自然降温可凝固为果冻状,从而得到益生菌菌冻。益生菌菌冻可以隔绝空气,将益生菌保存在厌氧环境中,从而延长益生菌在蛋糕中的存活时间,解决益生菌打发在奶油中容易死亡的问题。
使用本发明所公开方法制得的裱花蛋糕,全部使用动物奶油,不含反式脂肪酸。在蛋糕胚和打发的奶油中使用赤藓糖醇,赤藓糖醇不参与人体代谢,不提供能量,从而降低了消费者的能量摄入量。内含大量益生菌,可降低消费者脂肪堆积的风险。
附图说明
图1是本发明实施例1所公开制作方法的流程示意图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合附图和实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1,如图1所示,本实施例公开了一种益生菌裱花蛋糕的制作方法,包括如下步骤:
(1)制作蛋糕胚:
(11)将牛奶60份、玉米油50份和赤藓糖醇36份混合搅拌至赤藓糖醇化开,得到A料,份为重量份,下同;
(12)将低筋粉80份、淀粉20份和泡打粉1.5份混合均匀过筛两次得到B料;
(13)将一半B料加入A料中,以切拌法充分搅匀后,再加入蛋黄80份并搅匀,最后加入另一半B料搅匀后得到C料;
(14)将蛋清220份、塔塔粉2份、食用盐1份和赤藻糖醇32份加入搅拌桶,用打蛋器以中低速搅拌至混合物表面呈现鱼眼状气泡,再向搅拌桶内加入赤藻糖醇32份用打蛋器以中高速搅拌混合物至湿性发泡,最后再向搅拌桶内加入赤藻糖醇32份后用打蛋器以中速搅拌混合物至中性发泡,得到D料;
(15)取三分之一D料与全部C料充分混合,然后再拌入剩余的三分之二D料并搅拌均匀得到蛋糕糊;
(16)将蛋糕糊倒入模具中并震出大气泡,烤炉温度预热至上火170℃、下火190℃后将模具入炉烘烤30分钟,出炉后将模具倒扣在晾网上,待凉透脱模即可得到蛋糕胚;
(2)奶油打发:
将100份淡奶油和10份赤藓糖醇混合搅拌均匀后放入冷藏柜,温度降至3-6℃即可用打蛋器以中速打发混合物至8分发,即将混合物打发至不可流动,打发时有明显阻力,混合物纹路清晰可见,慢慢提起打蛋器时可以拉出挺立的尖角;
(3)制作益生菌菌冻:
将1份吉利丁(明胶)加入5份RO水(纯净水)中,待吉利丁吸收水分软化后,用60℃热水水浴加热至吉利丁熔化得到E料;将海藻糖5份、淡奶油4份和活菌总数为1×1010CFU的益生菌菌粉1份混合均匀得到F料,在E料温度降至37℃以下时和F料混合并倒入模具,混合物在模具内自然降温从液态粘稠状变为果冻状,从而得到益生菌菌冻;
(4)制作裱花蛋糕:
在蛋糕胚上加益生菌菌冻后用打发好的奶油装饰,得到裱花蛋糕。
在本实施例的步骤(14)中,湿性发泡即拉起打蛋器时带出的蛋白糊头比较长会弯下,中性发泡即垂直拉起打蛋器的头后将其水平横置,带出的蛋白糊呈鸡尾状弯下。搅拌时的温度控制在23℃左右,分离蛋清和蛋黄时要确保蛋清中无蛋黄、打蛋桶和打蛋头无油无水。
在本实施例的步骤(16)中,需要轻震以震出大气泡。得到的蛋糕胚约为90份。
使用本实施例所公开方法最后得到的裱花蛋糕包括蛋糕胚90份,打发好的奶油110份,益生菌菌冻15份,总重量为215份,初始益生菌活菌总数为1×1010CFU,即4.6×107CFU/份,在2-8℃下冷藏放置4小时后,采用GB4789.35方法检测,检测结果为4.1×107CFU/份,益生菌存活率为89%。
作为对照,将淡奶油100份,赤藓糖醇10份和1份活菌总数为1×1010CFU的益生菌菌粉混合搅拌均匀后放入冷藏柜,温度降至3-6℃再用打蛋器以中速打发混合物至8分发(即将混合物打发至不可流动,打发时有明显阻力,混合物纹路清晰可见,慢慢提起打蛋器时可以拉出挺立的尖角),得到110份打发好的奶油。用本实施例方法步骤(1)另行制得新蛋糕胚90份后,用上述含有益生菌的打发奶油进行装饰,得到总重量为200份的对照组裱花蛋糕,其初始益生菌活菌总数为1×1010CFU,即5×107CFU/份,在2-8℃下冷藏放置4小时后,采用GB4789.35方法检测,检测结果为2.2×107CFU/份,益生菌存活率仅为44%。
将使用本实施例方法制得的裱花蛋糕与对照组相比较,可以看出由于本实施例方法使用了益生菌菌冻,使4小时后的活菌数比对照组提升了86%(4.1-2.2=1.9,1.9/2.2=0.86),有效解决了益生菌打发在奶油中容易死亡的问题。
Claims (5)
1.一种益生菌裱花蛋糕的制作方法,其特征在于,包括如下步骤:
(1)制作蛋糕胚:
(11)将牛奶60份、玉米油50份和赤藓糖醇36份混合搅拌至赤藓糖醇化开,得到A料,份为重量份,下同;
(12)将低筋粉80份、淀粉20份和泡打粉1.5份混合均匀过筛两次得到B料;
(13)将一半B料加入A料中,以切拌法充分搅匀后,再加入蛋黄80份并搅匀,最后加入另一半B料搅匀后得到C料;
(14)将蛋清220份、塔塔粉2份、食用盐1份和赤藻糖醇32份加入搅拌桶,用打蛋器以中低速搅拌至混合物表面呈现鱼眼状气泡,再向搅拌桶内加入赤藻糖醇32份用打蛋器以中高速搅拌混合物至湿性发泡,最后再向搅拌桶内加入赤藻糖醇32份后用打蛋器以中速搅拌混合物至中性发泡,得到D料;
(15)取三分之一D料与全部C料充分混合,然后再拌入剩余的三分之二D料并搅拌均匀得到蛋糕糊;
(16)将蛋糕糊倒入模具中并震出大气泡,烤炉温度预热至上火170℃、下火190℃后将模具入炉烘烤30分钟,出炉后将模具倒扣在晾网上,待凉透脱模即可得到蛋糕胚;
(2)奶油打发:
将100份淡奶油和10份赤藓糖醇混合搅拌均匀后放入冷藏柜,温度降至3-6℃即可用打蛋器以中速打发混合物至8分发,即将混合物打发至不可流动,打发时有明显阻力,混合物纹路清晰可见,慢慢提起打蛋器时可以拉出挺立的尖角;
(3)制作益生菌菌冻:
将1份吉利丁加入5份RO水中,待吉利丁吸收水分软化后,用60℃热水水浴加热至吉利丁熔化得到E料;将海藻糖5份、淡奶油4份和活菌总数为1×1010CFU的益生菌菌粉1份混合均匀得到F料,在E料温度降至37℃以下时和F料混合并倒入模具,混合物在模具内自然降温从液态粘稠状变为果冻状,从而得到益生菌菌冻;
(4)制作裱花蛋糕:
在蛋糕胚上加益生菌菌冻后用打发好的奶油装饰,得到裱花蛋糕。
2.根据权利要求1所述益生菌裱花蛋糕的制作方法,其特征在于:在步骤(14)中,湿性发泡即拉起打蛋器时带出的蛋白糊头比较长会弯下,中性发泡即垂直拉起打蛋器的头后将其水平横置,带出的蛋白糊呈鸡尾状弯下。
3.根据权利要求1所述益生菌裱花蛋糕的制作方法,其特征在于:在步骤(14)中,搅拌时的温度控制在23℃左右,分离蛋清和蛋黄时要确保蛋清中无蛋黄、打蛋桶和打蛋头无油无水。
4.根据权利要求1所述益生菌裱花蛋糕的制作方法,其特征在于:在步骤(16)中,需要轻震以震出大气泡。
5.根据权利要求1所述益生菌裱花蛋糕的制作方法,其特征在于:在步骤(16)中,得到的蛋糕胚约为90份。
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