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Making method for sugar-free yeast fermentation cake

A technology of yeast fermentation and production method, which is applied in the processing of dough, baking, baked food, etc., can solve the problems of small specific volume and long preparation time of cakes, and achieve the effects of improving shelf life, high commodity value and rich nutrition.

Active Publication Date: 2014-06-11
NORTHEAST FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the technical problems of small specific volume of existing cakes and long preparation time when using yeast to make cakes, and provides a method for making yeast-fermented sugar-free cakes

Method used

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  • Making method for sugar-free yeast fermentation cake

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specific Embodiment approach 1

[0014] Specific embodiment one: the preparation method of the yeast-fermented sugar-free cake of the present embodiment is carried out according to the following steps:

[0015] 1. Mix flour, acorn shell pigment, yeast powder, taste regulator, edible oil and salt with water to form a batter, and keep warm for 10-15 minutes at a temperature of 40-45°C to obtain an activated batter;

[0016] 2. Whisk the egg liquid;

[0017] 3. Mix the activated batter in step 1 and the egg liquid sent in step 2 evenly, add it to the cake mold, and then keep it warm for 1-5 minutes at a temperature of 40-45°C;

[0018] 4. Put the cake mold into an oven to bake to obtain a yeast-fermented sugar-free cake.

specific Embodiment approach 2

[0019] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the taste regulator is a sour agent or a sweetener. Others are the same as in the first embodiment.

[0020] In this embodiment, the amount of taste regulator added is added as appropriate according to personal taste.

specific Embodiment approach 3

[0021] Specific embodiment three: the difference between this embodiment and specific embodiment one or two is that in step one, the mass ratio of flour to yeast powder is 40: (1-1.5), and the mass ratio of yeast powder to acorn shell pigment is 50: (1~5), the mass ratio of flour to edible oil is 1: (0.6 ~ 0.8), the mass ratio of salt to flour is 1: (180 ~ 220), the mass ratio of flour to water is 1: (0.04 ~0.06). Others are the same as those in Embodiment 1 or 2.

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Abstract

The invention discloses a making method for a sugar-free yeast fermentation cake, relating to a making method of a cake and aiming to solve the technical problems of small cake specific volume and long preparation time when the cake is made by using yeast. The method comprises the steps of blending flour, acorn shell pigment, yeast powder, a flavoring agent, edible oil and table salt into paste by adding water, and activating; after stirring egg liquid, adding the stirred egg liquid into the activated paste, preserving the heat of 40-45 DEG C for 1-5min, and then, baking to obtain the sugar-free yeast fermentation cake. The cake disclosed by the invention is rich in nutrition and wide in application range.

Description

technical field [0001] The invention relates to a method for making a cake and belongs to the field of food processing. Background technique [0002] Cake is a kind of pastry. It is a kind of sponge-like snack made after stirring, blending, modulation, and baking with eggs, white sugar, and wheat flour as raw materials, milk, fruit juice, milk powder, salad oil, etc. In the production process, it is necessary to add white sugar to the eggs and beat them, so that the air is evenly wrapped in the mixture of egg liquid and white sugar. White sugar plays a very important role in maintaining the stability of the egg whipping liquid. Egg whipping liquid without adding white sugar Very easy to defoam. Moreover, the cake made has small pores and is easy to collapse. At the same time, due to the addition of a large amount of white sugar, the mass ratio of flour to white sugar is generally 1: (0.7-1), which is not suitable for some special groups of people, such as diabetics. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 李德海张玥谢文霁杨可心史锦硕
Owner NORTHEAST FORESTRY UNIVERSITY
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