Cream cake containing probiotics and preparing technique thereof

Abstract

The present invention provides a cream cake containing probiotic bacteria and a processing technique, which can resist pathogen invasion, maintain intestinal microecology balance, effectively prevent absorption of redundant cholesterin and improve coprostasis by adding probiotic bacteria powder into cake ingredients and allowing probiotic bacteria to enter intestine. Then fructo-oligosaccharide and soybean powder are added into cake ingredients, which can reduce the cane sugar content without affecting cake taste and has the efficacy of activating probiotic bacteria. The improvement of the processing technique of the cream cake is that the stirring and foaming procedure adopts the graded slow stirring, namely, the stirring and foaming procedure is divided into two stages: in the first stage, part of cream is added into the probiotic bacteria powder for slow mixing and stirring and the other part of cream is used for high-speed stirring and foaming; in the second stage, the two parts of cream after stirring and foaming are combined for slow mixing and foaming (40 to 100 times each minute). Therefore, the problem that the heat produced by high-speed stirring and foaming is not good for the survival of probiotic bacteria is solved but also the problem that the cream taste can be affected without high-speed stirring and complete foaming is also given attention.

Description

technical field [0001] The present invention relates to the improvement of the ingredient composition of cream cake and the improvement of the production process corresponding to the improvement of the ingredient. Background technique [0002] In the past, the raw materials used in cream cakes were mostly butter, white sugar, eggs, etc. The texture was soft and delicious, but it inevitably had the characteristics of high calories, high sugar, and high fat. The fiber content is: 23.4G / 100G, 7.62G / 100G, 3.0G / 100G. According to the latest information released by the World Health Organization, the ratio of its nutritional components does not meet the requirements of human digestion and absorption. For example, the content of sucrose is too high. If it is high, it may cause a burden on the human digestive system, which is not conducive to the balance of the intestinal environment. Regular consumption may cause obesity. Therefore, sub-healthy people with "three highs" cannot ofte...

AI Technical Summary

Problems solved by technology

[0002]In the past, the raw materials used in cream cakes were mostly cream, white sugar, eggs, etc. The texture is soft and delicious, but it is inevitably high in calories, sugar, and fat. After testing, the contents of sucrose, protein and dietary fiber in the original formula of the cake are: 23.4G / 100G, 7.62G / 100G, 3.0G / 100G, according to the latest information published by the World Health Organization, its nutritional content The ratio does not meet the digestion and absorption requirements of the human body. If the sucrose content is too high, it may cause a burden on the human digestive system, which is not conducive to the balance of the intestinal environment. Regular consumption may cause obesity. Therefore, sub-healthy people with "three highs" cannot Always enjoy the delicacy of the cake

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