Method for making Cantonese sponge cake by fermenting sour dough

Abstract

The invention discloses a method for making a Cantonese sponge cake by fermenting sour dough, and belongs to the technical field of food processing. The method comprises the following steps of (1) uniformly mixing freeze-dried lactic acid bacteria powder with wheat flour and water, and fermenting to obtain sour dough; and (2) uniformly mixing the sour dough with Cantonese sponge cake slurry, pulping, fermenting, pulping for the second time to adjust the pH value of the slurry to be neutral or weakly alkaline, and steaming in a gradient heating manner to obtain the Cantonese sponge cake. A sour dough fermentation technology is combined with a gradient heating steaming method, and a large amount of micromolecular reducing sugar and free amino acid generated by fermentation metabolism of lactic acid bacteria in sour dough are utilized to provide a substrate source for a Maillard reaction and effectively promote the reaction, so that the uniform coloring of the product is realized, and the color, the texture, the taste and the appearance of the product are obviously improved.

Description

technical field [0001] The invention relates to a method for making mala cake by fermenting sourdough, and belongs to the technical field of food processing. Background technique [0002] Mala Cake is a traditional fermented pasta in my country. It has a soft texture, fine texture, elasticity, and bright deep red color. Its unique fermented flavor and soft taste are deeply loved by consumers and have broad market prospects. However, in traditional production and processing, mala cake is often accompanied by uneven coloring of the skin, partial collapse of the internal structure, and wet and sticky taste, which leads to an increase in the rate of defective products, which is not conducive to the development of industrial production. [0003] At present, the traditional coloring method of Mala Cake is mostly to add brown sugar or brown sugar to the color. In order to achieve the deep red and translucent color of Mala Cake, the proportion of brown sugar or brown sugar added in ...

AI Technical Summary

Problems solved by technology

[0005] CN109527377A discloses a microwave processing method for sourdough fermented rice noodle food. The method includes: adding sourdough to the raw material for making cake to prepare a cake slurry; The adjustment function of the characteristics, on the premise of not adding food additives, solves the problems that the heating speed is too fast and uneven when microwave heating is used, which can easily lead to a hard core in the center of the product, rough and dry skin, and weakened flavor. Involved in product coloring

[0007] Therefore, there is an urgent need to provide a method for preparing horse cakes that can solve the problems of poor coloring of horse cakes, uneven and delicate texture, insufficient refreshing and soft taste, etc.

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