CN110810476A - Method for producing sponge cake - Google Patents
Method for producing sponge cake Download PDFInfo
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- CN110810476A CN110810476A CN201911118345.6A CN201911118345A CN110810476A CN 110810476 A CN110810476 A CN 110810476A CN 201911118345 A CN201911118345 A CN 201911118345A CN 110810476 A CN110810476 A CN 110810476A
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- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 239000007788 liquid Substances 0.000 claims description 44
- 238000003756 stirring Methods 0.000 claims description 43
- 235000013601 eggs Nutrition 0.000 claims description 40
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 38
- 241000186660 Lactobacillus Species 0.000 claims description 35
- 238000002156 mixing Methods 0.000 claims description 29
- 239000000203 mixture Substances 0.000 claims description 25
- 229940039696 lactobacillus Drugs 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 17
- 235000013312 flour Nutrition 0.000 claims description 16
- 102000004882 Lipase Human genes 0.000 claims description 14
- 108090001060 Lipase Proteins 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 14
- 239000004367 Lipase Substances 0.000 claims description 12
- 235000019421 lipase Nutrition 0.000 claims description 12
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 10
- 239000004382 Amylase Substances 0.000 claims description 10
- 102000013142 Amylases Human genes 0.000 claims description 10
- 108010065511 Amylases Proteins 0.000 claims description 10
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 10
- 235000019418 amylase Nutrition 0.000 claims description 10
- 240000008415 Lactuca sativa Species 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 235000012045 salad Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 20
- 230000032683 aging Effects 0.000 abstract description 18
- 230000001953 sensory effect Effects 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000009472 formulation Methods 0.000 description 11
- 230000006866 deterioration Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 102000004139 alpha-Amylases Human genes 0.000 description 4
- 108090000637 alpha-Amylases Proteins 0.000 description 4
- 229940024171 alpha-amylase Drugs 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/34—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
- 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
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for producing sponge cakes, and belongs to the technical field of food processing. The sponge cake provided by the invention has good storage performance, the aging rate constant k is only 0.032 after the sponge cake is stored at 4 ℃ for 7d, and the sponge cake is still not obviously deteriorated after being placed at room temperature for 15 d. The sponge cake provided by the invention has high quality, the sensory score can reach 96, and the sensory score can still reach 87 after the sponge cake is stored for 7 days at 4 ℃.
Description
Technical Field
The invention relates to a method for producing sponge cakes, and belongs to the technical field of food processing.
Background
Baked goods are the mainstream food in the world, and cake products play a significant role in baked goods. The sponge cake is a popular one of cake products, has good taste and flavor, attractive color and wide market prospect.
However, the sponge cake is easy to age in the storage process, so that the quality of the sponge cake such as taste after being stored for a period of time is greatly reduced, and the shelf life of the sponge cake is further reduced.
Attempts have also been made to increase the shelf life of sponge cakes by increasing the moisture content of the sponge cake to slow the aging process of the sponge cake during storage. However, the moisture content makes the sponge cake easily deteriorate, and the object of increasing the shelf life of the sponge cake cannot be achieved per se. In addition, the quality such as taste and mouthfeel of the sponge cake can be influenced by overhigh moisture content, and the purchase desire of consumers is greatly reduced.
Therefore, a method for improving the storage performance of the sponge cake and ensuring the quality of the sponge cake such as taste and mouthfeel is urgently needed to be found so as to solve the defects of the existing sponge cake.
Disclosure of Invention
[ problem ] to
The invention aims to provide a sponge cake with good storage performance and high quality.
[ solution ]
In order to solve the technical problems, the invention provides a sponge cake, and raw materials of the sponge cake comprise eggs, flour, salad oil, milk, fine granulated sugar, trehalose, active dry yeast, lactobacillus powder and water.
In one embodiment of the invention, the sponge cake comprises 80-150 parts by mass of eggs, 60-90 parts by mass of flour, 6-15 parts by mass of salad oil, 10-25 parts by mass of milk, 15-30 parts by mass of fine granulated sugar, 1-5 parts by mass of trehalose, 0.1-0.5 part by mass of active dry yeast, 0.03-0.08 part by mass of lactobacillus powder and 3-10 parts by mass of water.
In one embodiment of the invention, the raw materials of the sponge cake comprise 120 parts by mass of eggs, 75 parts by mass of flour, 12 parts by mass of salad oil, 15 parts by mass of milk, 25 parts by mass of fine granulated sugar, 3 parts by mass of trehalose, 0.3 part by mass of active dry yeast, 0.05 part by mass of lactobacillus powder and 5 parts by mass of water.
In one embodiment of the present invention, the sponge cake raw material further comprises amylase and lipase.
In one embodiment of the invention, the amylase is added into the sponge cake raw material in an amount of 1200-1800U/g.
In one embodiment of the invention, the amylase is added to the sponge cake raw material in an amount of 1600U/g.
In one embodiment of the invention, the addition amount of the lipase in the sponge cake raw material is 500-800U/g.
In one embodiment of the invention, the lipase is added in an amount of 700U/g to the sponge cake raw material.
In one embodiment of the invention, the flour is a weak flour.
In one embodiment of the present invention, the lactobacillus powder is lactobacillus plantarum powder.
The invention also provides a preparation method of the sponge cake, which comprises the steps of mixing eggs with the fine granulated sugar, and then stirring for the first time to obtain egg paste; dividing water into two parts, and respectively mixing the two parts of water with active dry yeast and lactobacillus bacteria powder to obtain active dry yeast liquid and lactobacillus bacteria liquid; mixing flour, amylase and lipase to obtain a mixture; dividing the mixture into two parts, mixing the two parts of mixture with the active dry yeast liquid and the lactobacillus liquid respectively, and stirring for the second time to obtain a dough A containing the active dry yeast liquid and a dough B containing the lactobacillus liquid; dividing the egg paste into three parts, namely egg paste A, egg paste B and egg paste C, wherein the egg paste A and the dough A are mixed and then stirred for the third time to obtain the batter A containing the active dry yeast liquid, and the egg paste B and the dough B are mixed and then stirred for the fourth time to obtain the batter B containing the lactic acid bacteria liquid; performing primary fermentation on the batter B containing the lactobacillus bacteria liquid to obtain fermented batter A; mixing the fermented paste A with a paste A containing active dry yeast liquid, and stirring for the fifth time to obtain a mixed paste A; performing secondary fermentation on the mixed paste A to obtain fermented paste B; mixing the fermented batter B with the egg paste C, and stirring for the sixth time to obtain mixed batter B; and (4) putting the mixed paste B into an oven for baking to obtain the sponge cake.
In one embodiment of the present invention, the first stirring is performed at a rotation speed of 50 to 100rpm for 1 to 3 min.
In one embodiment of the present invention, the rotation speed of the second stirring is 50 to 100rpm and the time is 1 to 3 min.
In one embodiment of the present invention, the third stirring is performed at a rotation speed of 100 to 200rpm for 1 to 3 min.
In one embodiment of the present invention, the fourth stirring is performed at a rotation speed of 100 to 200rpm for 1 to 3 min.
In one embodiment of the present invention, the temperature of the first fermentation is 30 to 37 ℃ and the time is 4 to 8 hours.
In one embodiment of the present invention, the rotation speed of the fifth stirring is 100 to 200rpm, and the time is 3 to 10 min.
In one embodiment of the present invention, the temperature of the second fermentation is 35 to 40 ℃ and the time is 30 to 35 min.
In one embodiment of the present invention, the rotation speed of the sixth stirring is 100 to 200rpm, and the time is 8 to 10 min.
In one embodiment of the present invention, the temperature of the upper and lower fire is 170-180 ℃ and the time is 20-30 min.
The invention also provides application of the preparation method in preparing sponge cakes.
[ advantageous effects ]
(1) The sponge cake provided by the invention has good storage performance, the aging rate constant k is only 0.032 after the sponge cake is stored at 4 ℃ for 7d, and the sponge cake is still not obviously deteriorated after being placed at room temperature for 15 d.
(2) The sponge cake provided by the invention has high quality, the sensory score can reach 96, and the sensory score can still reach 87 after the sponge cake is stored for 7 days at 4 ℃.
Detailed Description
The present invention will be further illustrated below with reference to specific examples and comparative examples.
The eggs, soft flour, salad oil, milk and granulated sugar referred to in the following examples were purchased from supermarkets, the active dry yeast referred to in the following examples was purchased from Angel Yeast, Inc., the Lactobacillus plantarum powder referred to in the following examples was purchased from Shann kang Biotech (Suzhou) Inc. under the product number PL15, the trehalose referred to in the following examples was purchased from Hunan Virginian Biotech Inc., and the α -amylase and lipase referred to in the following examples were purchased from national drug group chemical Co., Ltd. under the product numbers 64000460 and 64005761, respectively.
The detection methods referred to in the following examples are as follows:
the detection method of the aging rate comprises the following steps:
placing 10mg of sponge cake in an aluminum crucible, wherein the temperature rise program is 25-105 ℃, and the temperature rise rate is 10 ℃/min; integrating the aging peak by using TAUniversal analysis to obtain the aging enthalpy value of the sample; calculating a regeneration parameter in a long-time refrigeration process by using an Avrami equation, and simultaneously calculating an aging kinetic equation; fitting is performed by using an Avrami equation of crystal growth, wherein the Avrami index n and the aging rate constant k can better describe starch retrogradation;
the Avrami equation is as follows:
taking logarithm on two sides to obtain the formula as follows:
in the formula: Δ HtThe aging enthalpy value/(J/g) of the sponge cake during the storage time t (d); Δ H∞The maximum aging enthalpy value/(J/g) of the sponge cake is the gelatinization enthalpy value.
The sensory evaluation method comprises the following steps:
50g of sponge cake was taken and subjected to sensory evaluation in a population with a sample size of 500 (sensory evaluation criteria are shown in Table 1).
TABLE 1 sensory evaluation criteria
Example 1: influence of formula on storage stability and quality of sponge cake
The method comprises the following specific steps:
taking raw materials according to formulas A-K in tables 2-3 respectively; mixing eggs with fine granulated sugar, and stirring for the first time to obtain egg paste; dividing water into two parts, and respectively mixing the two parts of water (the mass ratio is 1:1, and the temperature is 37 ℃) with active dry yeast and lactobacillus bacteria powder to obtain active dry yeast liquid and lactobacillus bacteria liquid; mixing flour, amylase and lipase to obtain a mixture; dividing the mixture into two parts (mass ratio is 1:1), mixing the two parts of mixture with active dry yeast liquid and lactobacillus liquid respectively, and stirring for the second time to obtain dough A containing the active dry yeast liquid and dough B containing the lactobacillus liquid; dividing the egg paste into three parts, namely egg paste A, egg paste B and egg paste C (the mass ratio is 0.5:0.5:1), wherein the egg paste A and the dough A are mixed and then stirred for the third time to obtain batter A containing active dry yeast liquid, and the egg paste B and the dough B are mixed and then stirred for the fourth time to obtain batter B containing lactobacillus liquid; performing primary fermentation on the batter B containing the lactobacillus bacteria liquid to obtain fermented batter A; mixing the fermented paste A with a paste A containing active dry yeast liquid, and stirring for the fourth time to obtain a mixed paste A; performing secondary fermentation on the mixed paste A to obtain fermented paste B; mixing the fermented batter B with the egg paste C, and then stirring for the fifth time to obtain mixed batter B; putting the mixed paste B into an oven for baking to obtain a sponge cake; the first stirring is performed at a rotation speed of 60-80 rpm for 2min, the second stirring is performed at a rotation speed of 60-80 rpm for 2min, the third stirring is performed at a rotation speed of 60-80 rpm for 2min, the fourth stirring is performed at a rotation speed of 100-200 rpm for 1-3 min, the first fermentation is performed at a temperature of 35 ℃ for 5.5h, the fifth stirring is performed at a rotation speed of 120-150 rpm for 5min, the second fermentation is performed at a temperature of 37 ℃ for 30min, the sixth stirring is performed at a rotation speed of 180-200 rpm for 10min, and the baking temperature are 175 ℃ and the baking time are 25 min.
Formulas A-K correspond to sponge cakes A-K respectively. The sponge cakes A-K were stored at 4 ℃ and the aging rates (as judged by the aging rate constant K, the lower the aging rate constant K), the sensory scores at 0d storage at 4 ℃ and the sensory scores after 7d storage at 4 ℃ were measured after 7d storage of the sponge cakes A-K at 4 ℃ and the results are shown in Table 3. The sponge cakes A-K are stored at 25 ℃, the sponge cakes A-K are observed to be obviously deteriorated in the next day, the evaluation standard of the obvious deterioration is that the sponge cakes A-K can be mildewed by naked eyes, and the detection results are shown in table 4.
As can be seen from table 4, the addition and absence of trehalose, active dry yeast, lactobacillus powder, α -amylase, lipase, and water had a large effect on the storage stability and quality of the sponge cake, and the sponge cake should be prepared according to formulas a and G or a formula close to formulas a and G.
TABLE 2 sponge cake recipe (by mass ratio)
| Formulation A | Formulation B | Formulation C | Formulation D | Formulation E | Formulation F | Formulation G | |
| Egg | 120 portions of | 120 portions of | 110 portions of | 120 portions of | 120 portions of | 120 portions of | 100 portions of |
| Low-gluten flour | 75 portions of | 75 portions of | 75 portions of | 75 portions of | 75 portions of | 75 portions of | 75 portions of |
| Salad oil | 12 portions of | 12 portions of | 12 portions of | 12 portions of | 12 portions of | 12 portions of | 12 portions of |
| Milk | 15 portions of | 15 portions of | 10 portions of | 15 portions of | 15 portions of | 15 portions of | 20 portions of |
| Fine granulated sugar | 25 portions of | 30 portions of | 25 portions of | 25 portions of | 25 portions of | 25 portions of | 20 portions of |
| Trehalose | 3 portions of | 0 portion of | 3 portions of | 3 portions of | 3 portions of | 3 portions of | 5 portions of |
| Active dry yeast | 0.3 part | 0.3 part | 0.3 part | 0.3 part | 0 portion of | 0.1 part | 0.3 part |
| Lactobacillus powder | 0.05 part | 0.05 part | 0.05 part | 0 portion of | 0.05 part | 0.1 part | 0.05 part |
| Water (W) | 5 portions of | 5 portions of | 20 portions of | 5 portions of | 5 portions of | 5 portions of | 5 portions of |
| α -Amylase | 1600U/g | 1600U/g | 1600U/g | 1600U/g | 1600U/g | 1600U/g | 1600U/g |
| Lipase enzyme | 700U/g | 700U/g | 700U/g | 700U/g | 700U/g | 700U/g | 700U/g |
TABLE 3 sponge cake recipe (by mass ratio)
| Formulation H | Formulation I | Formulation J | Formulation K | |
| Egg | 120 portions of | 120 portions of | 120 portions of | 120 portions of |
| Low-gluten flour | 75 portions of | 75 portions of | 75 portions of | 75 portions of |
| Salad oil | 12 portions of | 12 portions of | 12 portions of | 12 portions of |
| Milk | 15 portions of | 15 portions of | 15 portions of | 15 portions of |
| Fine granulated sugar | 25 portions of | 25 portions of | 25 portions of | 25 portions of |
| Trehalose | 3 portions of | 3 portions of | 3 portions of | 3 portions of |
| Active dry yeast | 0.3 part | 0.3 part | 0.3 part | 0.3 part |
| Lactobacillus powder | 0.05 part | 0.05 part | 0.05 part | 0.05 part |
| Water (W) | 5 portions of | 5 portions of | 5 portions of | 5 portions of |
| α -Amylase | 1600U/g | 0U/g | 2500U/g | 700U/g |
| Lipase enzyme | 0U/g | 700U/g | 200U/g | 1600U/g |
TABLE 4 Effect of the formula on the storage stability and quality of sponge cakes
Example 2: influence of preparation method on storage stability and quality of sponge cake
The method comprises the following specific steps:
on the basis of the sponge cake A in the embodiment 1, all raw materials are mixed at one time and then stirred for the first time to obtain a batter; fermenting the batter to obtain fermented batter; stirring the fermented paste for the second time to obtain mixed paste; putting the mixed batter into an oven for baking to obtain a sponge cake L; the rotation speed of the first stirring is 60-80 rpm, the time is 2min, the fermentation temperature is 37 ℃, the time is 6h, the rotation speed of the second stirring is 180-200 rpm, the time is 10min, the temperature of the baking upper fire and the baking lower fire is 175 ℃, and the time is 25 min.
Mixing eggs with fine granulated sugar and stirring for the first time on the basis of the sponge cake A in example 1 to obtain egg paste; dividing water into two parts, and respectively mixing the two parts of water (the mass ratio is 1:1, and the temperature is 37 ℃) with active dry yeast and lactobacillus bacteria powder to obtain active dry yeast liquid and lactobacillus bacteria liquid; mixing flour, amylase and lipase to obtain a mixture; mixing the mixture with active dry yeast liquid and lactobacillus liquid, and stirring for the second time to obtain dough containing the active dry yeast liquid and the lactobacillus liquid; mixing the egg paste and the dough, and stirring for the third time to obtain a paste containing active dry yeast liquid and lactobacillus liquid; fermenting the batter to obtain fermented batter; stirring the fermented paste for the fourth time to obtain mixed paste; putting the mixed batter into an oven for baking to obtain a sponge cake M; the rotation speed of the first stirring is 60-80 rpm and the time is 2min, the rotation speed of the second stirring is 60-80 rpm and the time is 2min, the rotation speed of the third stirring is 60-80 rpm and the time is 2min, the fermentation temperature is 37 ℃ and the time is 6h, the rotation speed of the fourth stirring is 180-200 rpm and the time is 10min, and the temperature of the baking and the baking are 175 ℃ and the time is 25 min.
Mixing eggs with fine granulated sugar and stirring for the first time on the basis of the sponge cake A in example 1 to obtain egg paste; dividing water into two parts, and respectively mixing the two parts of water (the mass ratio is 1:1, and the temperature is 37 ℃) with active dry yeast and lactobacillus bacteria powder to obtain active dry yeast liquid and lactobacillus bacteria liquid; mixing flour, amylase and lipase to obtain a mixture; dividing the mixture into two parts (mass ratio is 1:1), mixing the two parts of mixture with active dry yeast liquid and lactobacillus liquid respectively, and stirring for the second time to obtain dough A containing the active dry yeast liquid and dough B containing the lactobacillus liquid; performing primary fermentation on the dough B to obtain a fermented dough A; mixing the fermented dough A and the dough A, and stirring for the third time to obtain mixed dough; performing secondary fermentation on the mixed dough to obtain fermented dough B; mixing the fermented dough B with the egg paste, and stirring for the fourth time to obtain mixed batter; putting the mixed batter into an oven for baking to obtain a sponge cake N; the first stirring is performed at a rotation speed of 60-80 rpm for 2min, the second stirring is performed at a rotation speed of 60-80 rpm for 2min, the first fermentation is performed at a temperature of 35 ℃ for 5.5h, the third stirring is performed at a rotation speed of 120-150 rpm for 5min, the second fermentation is performed at a temperature of 37 ℃ for 30min, the fourth stirring is performed at a rotation speed of 180-200 rpm for 10min, and the baking temperature and time are 175 ℃ and 25 min.
The sponge cakes L-N were stored at 4 ℃ and the aging rate of the sponge cakes L-N after storage at 4 ℃ for 7 days (the lower the aging rate constant k, the lower the aging rate as judged by the aging rate constant k), the sensory score at 4 ℃ for 0 days and the sensory score after storage at 4 ℃ for 7 days were examined and the results are shown in Table 3. The sponge cake L-N is stored at 25 ℃, the sponge cake L-N is observed to be obviously deteriorated in the next day, the evaluation standard of the obvious deterioration is that the mildew can be seen by naked eyes, and the detection result is shown in Table 5.
As can be seen from table 5, the preparation method had a great influence on the storage stability and quality of the sponge cake, and the sponge cake should be prepared by the preparation method of example 1.
TABLE 5 Effect of preparation method on sponge cake storage stability and quality
| Group of | Aging rate constant k | Sensory Scoring (storage 0d) | Sensory Scoring (storage 7d) | Days of apparent deterioration |
| Sponge cake L | 0.033 | 82 | 75 | 15d still has not undergone obvious deterioration |
| Sponge cake M | 0.032 | 85 | 72 | 15d still has not undergone obvious deterioration |
| Sponge cake N | 0.035 | 64 | 51 | 15d still has not undergone obvious deterioration |
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A sponge cake is characterized in that raw materials of the sponge cake comprise eggs, flour, salad oil, milk, fine granulated sugar, trehalose, active dry yeast, lactobacillus powder and water.
2. The sponge cake according to claim 1, wherein the sponge cake comprises 80-150 parts by mass of eggs, 60-90 parts by mass of flour, 6-15 parts by mass of salad oil, 10-25 parts by mass of milk, 15-30 parts by mass of fine granulated sugar, 1-5 parts by mass of trehalose, 0.1-0.5 part by mass of active dry yeast, 0.03-0.08 part by mass of lactobacillus powder and 3-10 parts by mass of water.
3. The sponge cake according to claim 1 or 2, wherein the raw materials of the sponge cake comprise, by mass, 120 parts of eggs, 75 parts of flour, 12 parts of salad oil, 15 parts of milk, 25 parts of fine granulated sugar, 3 parts of trehalose, 0.3 part of active dry yeast, 0.05 part of lactobacillus powder, and 5 parts of water.
4. The sponge cake of any one of claims 1-3, wherein said sponge cake raw material further comprises amylase and lipase.
5. The sponge cake as claimed in claim 4, wherein the amylase is added in an amount of 1200-1800U/g in the sponge cake raw material.
6. The sponge cake as claimed in claim 4 or 5, wherein the lipase is added in an amount of 500-800U/g in the sponge cake raw material.
7. A method of preparing a sponge cake as claimed in any one of claims 4 to 6 wherein the method comprises mixing egg with granulated sugar and stirring for the first time to obtain egg paste; dividing water into two parts, and respectively mixing the two parts of water with active dry yeast and lactobacillus bacteria powder to obtain active dry yeast liquid and lactobacillus bacteria liquid; mixing flour, amylase and lipase to obtain a mixture; dividing the mixture into two parts, mixing the two parts of mixture with the active dry yeast liquid and the lactobacillus liquid respectively, and stirring for the second time to obtain a dough A containing the active dry yeast liquid and a dough B containing the lactobacillus liquid; dividing the egg paste into three parts, namely egg paste A, egg paste B and egg paste C, wherein the egg paste A and the dough A are mixed and then stirred for the third time to obtain the batter A containing the active dry yeast liquid, and the egg paste B and the dough B are mixed and then stirred for the fourth time to obtain the batter B containing the lactic acid bacteria liquid; performing primary fermentation on the batter B containing the lactobacillus bacteria liquid to obtain fermented batter A; mixing the fermented paste A with a paste A containing active dry yeast liquid, and stirring for the fifth time to obtain a mixed paste A; performing secondary fermentation on the mixed paste A to obtain fermented paste B; mixing the fermented batter B with the egg paste C, and stirring for the sixth time to obtain mixed batter B; and (4) putting the mixed paste B into an oven for baking to obtain the sponge cake.
8. The method according to claim 7, wherein the first fermentation is carried out at a temperature of 30 to 37 ℃ for 4 to 8 hours.
9. The method according to claim 7 or 8, wherein the second fermentation is carried out at a temperature of 35 to 40 ℃ for 30 to 35 min.
10. Use of the preparation method according to any one of claims 7 to 9 for preparing a sponge cake.
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