CN110710550A - Natural fresh-keeping cake containing lactobacillus fermentum and making method thereof - Google Patents
Natural fresh-keeping cake containing lactobacillus fermentum and making method thereof Download PDFInfo
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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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
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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
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/36—Vegetable material
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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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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Abstract
The invention discloses a natural fresh-keeping cake containing lactobacillus fermentum, which comprises raw materials such as characteristic lactobacillus fermentation liquor and low-gluten flour, wherein the characteristic lactobacillus fermentation liquor is obtained by fermenting compound lactobacillus strains. The compound lactobacillus strain is compound lactobacillus strain powder containing lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum. Compared with the prior art, the lactobacillus plantarum in the compound lactobacillus strain can generate a large amount of phenyllactic acid and 4-hydroxyphenyllactic acid to prolong the shelf life, and meanwhile, the lactobacillus bulgaricus and the streptococcus thermophilus can generate special fermentation flavor. The invention also discloses a method for making the natural fresh-keeping cake containing the lactobacillus ferments, which comprises the steps of lactobacillus fermentation liquor culture, cake blank making and the like, and the method for culturing the compound lactobacillus strains in advance can effectively promote the lactobacillus to generate more beneficial metabolites in the cake making process, and has the advantages of health safety and better fermentation flavor quality.
Description
Technical Field
The invention belongs to the field of processing of baked foods, and particularly relates to a natural fresh-keeping fermented lactobacillus cake and a making method thereof.
Background
The cake is a food which is popular in China, and is touted due to the fine, soft and smooth taste and the sweet flavor. The mode that some lactic acid bacteria cakes on the market adopt at present is during microcapsule technology parcel live bacteria gets into cake heart filling material, and this mode cuts apart cake body and lactic acid bacteria, fails to combine it really effectively.
In addition, the traditional cake usually has chemical preservatives (potassium sorbate, sodium benzoate, sodium dehydroacetate, calcium propionate) added to prolong the shelf life of the product, and the chemical preservatives have food safety hazards.
Disclosure of Invention
In view of the above, the invention aims to provide a natural fresh-keeping cake containing lactobacillus fermentum, which has health and safety and better fermentation flavor quality.
The invention also aims to provide a method for making the natural fresh-keeping cake containing the lactobacillus fermentum, which has health safety and better fermentation flavor quality.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a natural fresh-keeping cake containing lactobacillus fermentum comprises the following components: according to the weight parts, the special lactic acid bacteria fermentation liquid, 85-95 parts of low-gluten flour, 150-160 parts of whole egg liquid, 75-85 parts of granulated sugar powder, 1-2 parts of salt powder, 20-30 parts of maltitol solution, 5-7 parts of glycerol, 6-8 parts of SP cake oil, 12-15 parts of fresh cream, 1-2 parts of baking powder, 6-8 parts of corn starch, 58-62 parts of soybean oil, 0.75 part of monoglyceride and 0.2 part of stearoyl calcium lactate;
the characteristic lactobacillus fermentation liquor is obtained by fermenting milk prepared by mixing 0.02-0.04 parts of compound lactobacillus strain with 2-4 parts of whole milk powder, 10-12 parts of low-gluten flour, 3-5 parts of glucose powder and 24-26 parts of water at 37 ℃ for 1 hour;
the compound lactobacillus strain is compound lactobacillus strain powder mainly containing lactobacillus bulgaricus, streptococcus thermophilus and screened lactobacillus plantarum with high yield of phenyllactic acid and 4-hydroxyphenyllactic acid, wherein the strain proportion is that the lactobacillus bulgaricus: streptococcus thermophilus: lactobacillus plantarum ═ 2: 3: 5.
after the technical scheme is adopted, the natural fresh-keeping cake containing the fermented lactic acid bacteria has the following beneficial effects: the invention adopts unique compound lactobacillus strains, designs a unique lactobacillus culture medium based on the components of cakes (low gluten flour, glucose powder and the like), and performs primary fermentation to form characteristic lactobacillus fermentation liquor. The lactobacillus plantarum with high yield of phenyllactic acid and 4-hydroxyphenyllactic acid in the compound lactobacillus strain can generate a large amount of phenyllactic acid and 4-hydroxyphenyllactic acid, the shelf life of products can be prolonged, and meanwhile, lactobacillus bulgaricus and streptococcus thermophilus in the compound lactobacillus strain can generate special flavor of thicker lactobacillus fermentation, namely, the compound lactobacillus strain has health safety and good fermentation flavor quality.
Preferably, the compound lactobacillus strain is purchased from Beijing Ke Tuhengtong biotechnology, Inc.
A method for making a natural fresh-keeping cake containing lactobacillus fermentum comprises the following steps:
(1) culture of characteristic lactic acid bacteria fermentation liquor
Adding 0.02-0.04 part of compound lactobacillus strain into milk water prepared by uniformly mixing and dissolving 2-4 parts of whole milk powder, 10-12 parts of low-gluten flour, 3-5 parts of glucose powder and 24-26 parts of water, uniformly mixing, and fermenting for 1 hour at 37 ℃; the compound lactobacillus strain is compound lactobacillus strain powder mainly containing lactobacillus bulgaricus, streptococcus thermophilus and screened lactobacillus plantarum with high yield of phenyllactic acid and 4-hydroxyphenyllactic acid, wherein the strain proportion is that the lactobacillus bulgaricus: streptococcus thermophilus: lactobacillus plantarum ═ 2: 3: 5;
(2) cake blank making
The first step is as follows: firstly, 150-160 parts of whole egg liquid, 75-85 parts of granulated sugar powder and 1-2 parts of salt powder are stirred for 4-6min at the speed of 280 r/min;
the second step is that: adding 20-30 parts of maltitol solution, 5-7 parts of glycerol, 6-8 parts of SP cake oil and 12-15 parts of fresh cream, and stirring at 280r/min for 2-3 min;
the third step: adding characteristic lactobacillus fermentation liquid, 1-2 parts of baking powder, 0.75 part of monoglyceride, 6-8 parts of corn starch, 0.2 part of calcium stearoyl lactylate and 85-95 parts of low-gluten flour, and stirring at 150r/min for 1-2 min;
the fourth step: adding 58-62 parts of soybean oil, and stirring at 150r/min for 3-4min to obtain a batter mixture;
the fifth step: the specific gravity of the batter mixture was measured as: 0.80-0.85 ℃, and the material temperature is 22.0-24.0 ℃;
and a sixth step: feeding the batter into an inflation and foaming machine through a pipeline, and performing blank injection when the specific gravity of the batter is 0.48-0.52 through inflation and foaming;
the seventh step: performing exhaust treatment after the injection, and then baking at the conditions of face fire 180 ℃, primer 120 ℃ and time of 30 min;
eighth step: and (5) after baking, demoulding, cooling and packaging the cake.
After the technical scheme is adopted, the method for making the natural fresh-keeping cake containing the fermented lactic acid bacteria has the following beneficial effects: the invention adopts unique compound lactobacillus strains, designs a unique lactobacillus culture medium based on the components of cakes (low gluten flour, glucose powder and the like), and performs primary fermentation to form characteristic lactobacillus fermentation liquor. The lactobacillus plantarum with high yield of phenyllactic acid and 4-hydroxyphenyllactic acid in the compound lactobacillus strain can generate a large amount of phenyllactic acid and 4-hydroxyphenyllactic acid, the shelf life of products can be prolonged, and meanwhile, the lactobacillus bulgaricus and the streptococcus thermophilus in the compound lactobacillus strain can generate special flavor of thicker lactobacillus fermentation. According to the invention, the process formula is improved according to the fermentation condition of the lactic acid bacteria, the lactic acid bacteria compound strain is subjected to early-stage treatment, so that the lactic acid bacteria are propagated in a large amount in the early stage to generate more fermentation products, and then the fermentation process of the lactic acid bacteria is well combined into the cake making through the unique formula and process. According to the invention, the screened high-activity compound lactic acid bacteria are adopted, and a better product formula proportion is obtained after multiple process optimization, so that the product has a unique fermentation flavor of the lactic acid bacteria and a higher content of lactic acid bacteria fermentation products beneficial to human health, and meanwhile, the phenyllactic acid and 4-hydroxyphenyllactic acid in the lactic acid bacteria metabolic products are biological preservatives, can achieve a good storage effect in a short time, and are healthy and safe. The method for culturing the compound lactobacillus strain in advance and the raw material ratio can effectively promote the lactobacillus to generate more beneficial metabolites in the cake making process, and have the advantages of health safety and better fermentation flavor quality.
Preferably, the cake in the eighth step contains metabolites of lactic acid bacteria, such as gamma-aminobutyric acid, phenyllactic acid, 4-hydroxyphenyllactic acid and B vitamins.
Preferably, the compound lactobacillus strain of step (1) is purchased from Beijing Ke Tuhengtong biotechnology, Inc.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
Example 1
A natural fresh-keeping cake containing lactobacillus fermentum comprises the following components: according to the weight parts, the special lactic acid bacteria fermentation liquid, 85-95 parts of low-gluten flour, 150-160 parts of whole egg liquid, 75-85 parts of granulated sugar powder, 1-2 parts of salt powder, 20-30 parts of maltitol solution, 5-7 parts of glycerol, 6-8 parts of SP cake oil, 12-15 parts of fresh cream, 1-2 parts of baking powder, 6-8 parts of corn starch, 58-62 parts of soybean oil, 0.75 part of monoglyceride and 0.2 part of stearoyl calcium lactate;
the characteristic lactobacillus fermentation liquor is obtained by fermenting milk prepared by mixing 0.02-0.04 parts of compound lactobacillus strain with 2-4 parts of whole milk powder, 10-12 parts of low-gluten flour, 3-5 parts of glucose powder and 24-26 parts of water at 37 ℃ for 1 hour;
the compound lactobacillus strain is compound lactobacillus strain powder mainly containing lactobacillus bulgaricus, streptococcus thermophilus and screened lactobacillus plantarum with high yield of phenyllactic acid and 4-hydroxyphenyllactic acid, wherein the strain proportion is that the lactobacillus bulgaricus: streptococcus thermophilus: lactobacillus plantarum ═ 2: 3: 5.
example 2
The invention relates to a method for making a natural fresh-keeping cake containing lactobacillus fermentum, which comprises the following steps:
(1) culture of characteristic lactic acid bacteria fermentation liquor
Adding 0.02Kg of compound lactobacillus strain into milk water prepared by uniformly mixing and dissolving 2Kg of whole milk powder, 10Kg of low-gluten flour, 3-5 parts of glucose powder and 24Kg of water, uniformly mixing, and fermenting at 37 ℃ for 1 hour to obtain lactobacillus fermentation liquor;
(2) cake blank making
① stirring 150Kg whole egg liquid, 75Kg granulated sugar powder and 1Kg salt powder at 280r/min for 4-6 min;
② adding 20Kg maltitol solution, 5Kg glycerin, 6Kg SP cake oil and 12Kg fresh butter, stirring at 280r/min for 2-3 min;
③ adding characteristic lactobacillus fermentation liquid, 1Kg of baking powder, 0.75Kg of monoglyceride, 6Kg of corn starch, 0.2Kg of calcium stearoyl lactylate, and 85Kg of low-gluten flour, stirring at 150r/min for 1-2 min;
④ adding 58Kg soybean oil, stirring at 150r/min for 3-4min to obtain a batter mixture;
⑤ the state of the batter mixture is that the specific gravity is 0.80-0.85 and the material temperature is 22.0-24.0 ℃;
⑥ feeding the batter into an inflation and foaming machine through a pipeline, and injecting the batter when the specific gravity of the batter is 0.48-0.52 after inflation and foaming;
⑦ exhausting gas after injection, and baking at 180 deg.C and 120 deg.C for 30min
⑧ after baking, demoulding, cooling and packaging the cake, wherein the cake contains lactic acid bacteria metabolite gamma-aminobutyric acid, phenyllactic acid, 4-hydroxy phenyllactic acid and part of B vitamins.
In the invention, the compound lactobacillus strain is compound lactobacillus strain powder mainly containing lactobacillus bulgaricus, streptococcus thermophilus, and lactobacillus plantarum with high yield of selected phenyllactic acid and 4-hydroxyphenyllactic acid, and the like, wherein the ratio of the strains is lactobacillus bulgaricus: streptococcus thermophilus: lactobacillus plantarum ═ 2: 3: 5.
as a preferred embodiment, the built lactic acid bacteria strain is purchased from the biotechnology corporation of tokyo koho.
After the technical scheme is adopted, the method for making the natural fresh-keeping cake containing the fermented lactic acid bacteria has the following beneficial effects: the invention adopts unique compound lactobacillus strains, designs a unique lactobacillus culture medium based on the components of cakes (low gluten flour, glucose powder and the like), and performs primary fermentation to form characteristic lactobacillus fermentation liquor. The lactobacillus plantarum with high yield of phenyllactic acid and 4-hydroxyphenyllactic acid in the compound lactobacillus strain can generate a large amount of phenyllactic acid and 4-hydroxyphenyllactic acid, the shelf life of products can be prolonged, and meanwhile, the lactobacillus bulgaricus and the streptococcus thermophilus in the compound lactobacillus strain can generate special flavor of thicker lactobacillus fermentation. According to the invention, the process formula is improved according to the fermentation condition of the lactic acid bacteria, the lactic acid bacteria compound strain is subjected to early-stage treatment, so that the lactic acid bacteria are propagated in a large amount in the early stage to generate more fermentation products, and then the fermentation process of the lactic acid bacteria is well combined into the cake making through the unique formula and process. According to the invention, the screened high-activity compound lactic acid bacteria are adopted, and a better product formula proportion is obtained after multiple process optimization, so that the product has a unique fermentation flavor of the lactic acid bacteria and a higher content of lactic acid bacteria fermentation products beneficial to human health, and meanwhile, the phenyllactic acid and 4-hydroxyphenyllactic acid in the lactic acid bacteria metabolic products are biological preservatives, can achieve a good storage effect in a short time, and are healthy and safe. The method for culturing the compound lactobacillus strain in advance and the raw material ratio can effectively promote the lactobacillus to generate more beneficial metabolites in the cake making process, and have the advantages of health safety and better fermentation flavor quality.
Example 3
The invention relates to a method for making a natural fresh-keeping cake containing lactobacillus fermentum, which comprises the following steps:
(1) culture of lactobacillus fermentation liquor
Adding 0.03Kg of lactobacillus strain into milk water prepared by uniformly mixing and dissolving 3Kg of whole milk powder, 11Kg of low-gluten flour, 4Kg of glucose powder and 25Kg of water, uniformly mixing, and fermenting at 37 ℃ for 1 hour.
(2) Cake blank making
① stirring whole egg liquid 155Kg, granulated sugar powder 80Kg and salt powder 1.5Kg at 280r/min for 4-6 min;
② adding 22Kg maltitol solution, 6Kg glycerin, 7Kg SP cake oil, 13Kg fresh butter, stirring at 280r/min for 2-3 min;
③ adding lactobacillus fermentation liquid, 2Kg baking powder, 0.75Kg monoglyceride, 7Kg corn starch, 0.2Kg calcium stearoyl lactylate, and 90Kg low-gluten flour, stirring at 150r/min for 1-2 min;
④ adding 60Kg soybean oil, stirring at 150r/min for 3-4min to obtain a batter mixture;
⑤ the state of the batter mixture is that the specific gravity is 0.80-0.85 and the material temperature is 22.0-24.0 ℃;
⑥ feeding the batter into an inflation and foaming machine through a pipeline, and injecting the batter when the specific gravity of the batter is 0.48-0.52 after inflation and foaming;
⑦ exhausting gas after injection, and baking at 180 deg.C and 120 deg.C for 30min
⑧ baking, demolding, cooling, and packaging
Example 4
The invention relates to a method for making a natural fresh-keeping cake containing lactobacillus fermentum, which comprises the following steps:
(1) culture of lactobacillus fermentation liquor
Adding 0.04Kg of lactobacillus strain into milk water prepared by uniformly mixing and dissolving 4Kg of whole milk powder, 12Kg of low-gluten flour, 5Kg of glucose powder and 26Kg of water, uniformly mixing, and fermenting at 37 ℃ for 1 hour.
(2) Cake blank making
① stirring 160Kg whole egg liquid, 85Kg granulated sugar powder, and 2Kg salt powder at 280r/min for 4-6 min;
② adding 24Kg maltitol solution, 7Kg glycerin, 8Kg SP cake oil, 15Kg fresh butter, stirring at 280r/min for 2-3 min;
③ adding lactobacillus fermentation liquid, 2Kg baking powder, 0.75Kg monoglyceride, 8Kg corn starch, 0.2Kg calcium stearyl lactate, and 95Kg low gluten flour, stirring at 150r/min for 1-2 min;
④ adding 62Kg soybean oil, stirring at 150r/min for 3-4min to obtain a batter mixture;
⑤ the state of the batter mixture is that the specific gravity is 0.80-0.85 and the material temperature is 22.0-24.0 ℃;
⑥ feeding the batter into an inflation and foaming machine through a pipeline, and injecting the batter when the specific gravity of the batter is 0.48-0.52 after inflation and foaming;
⑦ exhausting gas after injection, and baking at 180 deg.C and 120 deg.C for 30min
⑧ after baking, the cake is demoulded, cooled and packaged.
Comparative example 1
The addition of the lactic acid bacteria species was removed in comparative example 1, and the other steps were the same as in example 2;
comparative example 2
In comparative example 2, powder of only lactobacillus bulgaricus and streptococcus thermophilus (lactobacillus bulgaricus: streptococcus thermophilus ═ 2: 3) in the same amount as the lactobacillus species in example 2 was added, and the other steps were the same as in example 2;
the detection and analysis are carried out on the examples 2-4, the comparative example 1 and the comparative example 2, the sensory evaluation is carried out on the test bread according to GT/T14611 + 2008 < wheat flour bread baking quality test method > appendix A < bread baking quality scoring standard > of Chinese academy of agricultural sciences, and the result is converted into 10 scores;
TABLE 1 hardness and elasticity, mouthfeel, texture of each analytical sample
As can be seen from Table 1, the lactic acid bacteria cakes in examples 2-4 of the present invention have significantly increased contents of the metabolites of lactic acid bacteria, i.e., phenyllactic acid and 4-hydroxyphenyllactic acid, compared to the cakes in comparative examples 1-2, without adding any chemical preservative, and the shelf life of the products can be prolonged by increasing the contents of phenyllactic acid and 4-hydroxyphenyllactic acid. Compared with the cakes in the comparative example 2, the lactobacillus cakes in the examples 2 to 4 of the invention show that the compound lactobacillus strains have synergistic effect.
The above examples are not intended to limit the products and methods of the present invention, and any suitable changes or modifications made by one of ordinary skill in the art should be considered without departing from the scope of the present invention.
Claims (5)
1. The natural fresh-keeping cake containing the lactobacillus fermentum is characterized in that a cake blank comprises the following components: according to the weight parts, the special lactic acid bacteria fermentation liquid, 85-95 parts of low-gluten flour, 150-160 parts of whole egg liquid, 75-85 parts of granulated sugar powder, 1-2 parts of salt powder, 20-30 parts of maltitol solution, 5-7 parts of glycerol, 6-8 parts of SP cake oil, 12-15 parts of fresh cream, 1-2 parts of baking powder, 6-8 parts of corn starch, 58-62 parts of soybean oil, 0.75 part of monoglyceride and 0.2 part of stearoyl calcium lactate;
the characteristic lactobacillus fermentation liquor is obtained by fermenting milk prepared by mixing 0.02-0.04 parts of compound lactobacillus strain with 2-4 parts of whole milk powder, 10-12 parts of low-gluten flour, 3-5 parts of glucose powder and 24-26 parts of water at 37 ℃ for 1 hour;
the compound lactobacillus strain is compound lactobacillus strain powder mainly containing lactobacillus bulgaricus, streptococcus thermophilus and screened lactobacillus plantarum with high yield of phenyllactic acid and 4-hydroxyphenyllactic acid, wherein the strain proportion is that the lactobacillus bulgaricus: streptococcus thermophilus: lactobacillus plantarum ═ 2: 3: 5.
2. the natural refreshing cake containing fermented lactic acid bacteria according to claim 1, wherein: the compound lactobacillus strain is purchased from Beijing Ke Tuhentong biotechnology GmbH.
3. A method for making a natural fresh-keeping cake containing lactobacillus fermentum is characterized by comprising the following steps: the method comprises the following steps:
(1) culture of characteristic lactic acid bacteria fermentation liquor
Adding 0.02-0.04 part of compound lactobacillus strain into milk water prepared by uniformly mixing and dissolving 2-4 parts of whole milk powder, 10-12 parts of low-gluten flour, 3-5 parts of glucose powder and 24-26 parts of water, uniformly mixing, and fermenting for 1 hour at 37 ℃; the compound lactobacillus strain is compound lactobacillus strain powder mainly containing lactobacillus bulgaricus, streptococcus thermophilus and screened lactobacillus plantarum with high yield of phenyllactic acid and 4-hydroxyphenyllactic acid, wherein the strain proportion is that the lactobacillus bulgaricus: streptococcus thermophilus: lactobacillus plantarum ═ 2: 3: 5;
(2) cake blank making
The first step is as follows: firstly, 150-160 parts of whole egg liquid, 75-85 parts of granulated sugar powder and 1-2 parts of salt powder are stirred for 4-6min at the speed of 280 r/min;
the second step is that: adding 20-30 parts of maltitol solution, 5-7 parts of glycerol, 6-8 parts of SP cake oil and 12-15 parts of fresh cream, and stirring at 280r/min for 2-3 min;
the third step: adding characteristic lactobacillus fermentation liquid, 1-2 parts of baking powder, 0.75 part of monoglyceride, 6-8 parts of corn starch, 0.2 part of calcium stearoyl lactylate and 85-95 parts of low-gluten flour, and stirring at 150r/min for 1-2 min;
the fourth step: adding 58-62 parts of soybean oil, and stirring at 150r/min for 3-4min to obtain a batter mixture;
the fifth step: the specific gravity of the batter mixture was measured as: 0.80-0.85 ℃, and the material temperature is 22.0-24.0 ℃;
and a sixth step: feeding the batter into an inflation and foaming machine through a pipeline, and performing blank injection when the specific gravity of the batter is 0.48-0.52 through inflation and foaming;
the seventh step: performing exhaust treatment after the injection, and then baking at the conditions of face fire 180 ℃, primer 120 ℃ and time of 30 min;
eighth step: and (5) after baking, demoulding, cooling and packaging the cake.
4. The method for making the natural refreshing fermented lactobacillus cake according to claim 3, wherein the method comprises the following steps: and in the eighth step, the cake contains lactic acid bacteria metabolite gamma-aminobutyric acid, phenyllactic acid, 4-hydroxyphenyllactic acid and B vitamins.
5. The method for making the natural refreshing fermented lactobacillus cake according to claim 3, wherein the method comprises the following steps: the compound lactobacillus strain obtained in the step (1) is purchased from Beijing Ke Tuhengtong biotechnology, Inc.
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