Fruit enzyme cake and preparing method thereof

A technology of fruit enzyme and fruit enzyme powder, which is applied in baking, dough processing, baked food, etc. It can solve the problems of single taste of bread and cake, and achieve the effect of unique taste, uniform and delicate texture, and convenient production

Inactive Publication Date: 2016-02-10
FUZHOU JIAOTIANXIA BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Separately speaking, the taste of bread and cake is relatively simple
Therefore, various products based on the design principle of bread layer cake have appeared on the market to adapt to people's

Method used

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  • Fruit enzyme cake and preparing method thereof
  • Fruit enzyme cake and preparing method thereof
  • Fruit enzyme cake and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of fruit ferment cake, mainly is made of the raw material of following proportioning by weight:

[0027]

[0028]

[0029] For the further description of the fruit enzyme cake of the present invention and the preparation method thereof, preferably, wherein, the fruit enzyme powder mainly consists of 6-10 parts by weight of fresh fruit, 3-5 parts by weight of white granulated sugar and 10-20 parts by weight of distilled water 3 months of fermentation, and then pasteurized to obtain the fruit enzyme stock solution, and the fruit enzyme stock solution is freeze-dried to obtain the fruit enzyme powder. Wherein, the active dry yeast is a high-sugar-tolerant high-activity dry yeast. Wherein, wheat flour is low-gluten wheat flour. Wherein, the vegetable oil is one or a mixture of rapeseed oil and soybean oil, and is in a liquid state. Wherein, the sugar is white granulated sugar, and is ground into 40 mesh powder. Wherein, the cake oil is special cake oil for s...

Embodiment 2

[0038] A kind of fruit ferment cake, mainly is made of the raw material of following proportioning by weight:

[0039]

[0040]

[0041] For the further description of the fruit enzyme cake of the present invention and its preparation method, preferably, wherein, the above-mentioned fruit enzyme powder mainly consists of 6-10 parts by weight of fresh fruit, 3-5 parts by weight of white granulated sugar and 10-20 parts by weight of distilled water After 3 months of fermentation and pasteurization, the fruit enzyme stock solution is obtained, and the fruit enzyme stock solution is freeze-dried to obtain the fruit enzyme powder. Wherein, the active dry yeast is a high-sugar-tolerant high-activity dry yeast. Wherein, wheat flour is low-gluten wheat flour. Wherein, the vegetable oil is one or a mixture of rapeseed oil and soybean oil, and is in a liquid state. Wherein, the sugar is white granulated sugar, and is ground into 40 mesh powder. Wherein, the cake oil is special ...

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PUM

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Abstract

The invention discloses a fruit enzyme cake. The fruit enzyme cake is mainly prepared from, by weight, 300-500 parts of eggs, 0.5-1 part of fruit enzyme powder, 0.5 part of an enzymic preparation, 100-200 parts of vegetable oil, 1-3 parts of active dry yeast, 250-350 parts of wheat flour, 150-250 parts of sugar, 10-20 parts of corn starch, 10-30 parts of cake oil, 1-2 parts of baking powder, 1.5-2.5 parts of sodium bicarbonate, 0.5-1 part of xanthan gum, 0.5-1 part of citric acid and 10-30 parts of warm water. By the adoption of the technical scheme, the fruit enzyme powder is added into the fruit enzyme cake and is an enzyme in essence to have the catalysis effect, fast fermentation of the active dry yeast is catalyzed by the fruit enzyme powder and the enzymic preparation to generate the fruit enzyme cake with the surface mouthfeel like that of bread, and the fruit enzyme cake is unique in flavor and convenient to manufacture.

Description

technical field [0001] The invention belongs to the field of baked food, and in particular relates to a fermented cake and a preparation method thereof. Background technique [0002] Baked goods are mainly bread and cakes. Processes such as the Maillard reaction in baking make baked goods savory and sweet. However, as a kind of high-sugar and high-fat food, baked food can easily lead to obesity, high blood pressure, diabetes and other diseases. Traditional bread mostly contains high-gluten flour, white sugar, yeast and other substances, which are fermented to make the finished product soft. During the fermentation period, due to the large-scale reproduction of yeast, aerobic respiration produces carbon dioxide gas. The bread uses the gluten of the flour to hold the gas during yeast fermentation. The gas is evenly distributed in the dough, so the dough expands in volume and changes its structure to form a three-dimensional network. Shaped tissue structure, resulting in a f...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 朱汉良
Owner FUZHOU JIAOTIANXIA BIOTECH CO LTD
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