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Preparation method for probiotic decorative cake

A production method and technology of probiotics, which are applied in food ingredients as antimicrobial preservation, food shaping, dough processing, etc., can solve problems such as poor oxygen resistance and death of probiotics, and reduce the risk of fat accumulation , reduce energy intake and prolong survival time

Inactive Publication Date: 2019-11-05
济南每日焙想食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cream is smooth and delicate, and there are tiny air bubbles inside. Most of the probiotics are anaerobic bacteria, which have poor oxygen resistance. When mixed with cream and directly sent, the probiotics will directly contact with the air, resulting in probiotics. Bacteria die in large numbers due to the toxic effect of oxygen

Method used

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  • Preparation method for probiotic decorative cake

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Embodiment 1

[0029] Example 1, such as figure 1 As shown, the present embodiment discloses a method for making a probiotic flower cake, comprising the following steps:

[0030] (1) Make the cake embryo:

[0031] (11) Mix and stir 60 parts of milk, 50 parts of corn oil and 36 parts of erythritol until the erythritol dissolves to obtain material A, parts by weight, the same below;

[0032] (12) Mix 80 parts of low-gluten flour, 20 parts of starch and 1.5 parts of baking powder and sieve them twice to obtain material B;

[0033] (13) Add half of material B into material A, stir well by cutting and mixing method, then add 80 parts of egg yolk and mix well, finally add the other half of material B and mix well to get material C;

[0034] (14) Add 220 parts of egg white, 2 parts of cream of tartar, 1 part of edible salt and 32 parts of erythritol into the mixing bucket, stir with an egg beater at a medium-low speed until fish-eye-like bubbles appear on the surface of the mixture, and then pour...

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Abstract

The invention discloses a preparation method for a probiotic decorative cake, wherein the preparation method includes the following steps: (1) preparing a cake blank; (2) whipping cream; (3) preparinga probiotic jelly; and (4) preparing the decorative cake: adding the probiotic jelly on the cake blank, and decorating with the whipped cream to obtain the decorative cake. According to the preparation method for the probiotic decorative cake, heating is performed in a hot water bath until gelatin is melt, trehalose (which can protect probiotics), a small amount of light cream and probiotic powder are added when the temperature drops to 37 DEG C or less, and then gelatin continues to be naturally cooled and is solidified into jelly, so that the probiotic jelly is obtained. The probiotic jellycan isolate air, and the probiotics are preserved in an anaerobic environment, so that the survival time of the probiotics in the cake is prolonged and the problem that probiotics die easily in whipped cream is solved.

Description

technical field [0001] The invention belongs to the field of cake making, in particular to a method for making a decorated cake added with probiotics in the field. Background technique [0002] Mounted cake is a Western-style pastry decorated with whipped cream on a cake base made of wheat flour, sugar, and eggs. It is deeply loved by consumers of all ages for its delicate and sweet taste. At present, most of the mounted cakes on the market use more non-dairy cream, and most of the non-dairy cream has been hydrogenated and contains more trans fatty acids, which will increase the burden on the body's metabolism, especially for children and middle-aged and elderly consumers. larger. The high fat content in cream is easy to cause fat accumulation in the body and bring a large metabolic burden. At the same time, in order to pursue the taste, sucrose is generally added to cake embryos and whipped cream. A large number of data show that sucrose intake is positively correlated wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/47A21D13/062A21D13/06A21D2/18A23L33/135A23L21/10A23P30/10A23L29/30A23L3/3562A23L3/3454
CPCA21D2/181A21D13/06A21D13/062A23L3/3454A23L3/3562A23V2002/00A23L21/10A23L29/30A23L29/37A23L33/135A23P30/10A21D13/47A23V2200/10A23V2200/3204A23V2250/6402A23V2250/636
Inventor 于善乐张振文陈军泰
Owner 济南每日焙想食品有限公司
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