Alkaline water oat fermented cake and preparation method thereof

Abstract

The invention relates to the field of food processing, and particularly discloses an alkaline water oat fermented cake and a preparation method thereof. The cake raw materials comprise a compound enzyme preparation, an emulsifying agent, a thickening agent, a dough improver, a flavoring agent, a compound leavening agent, a flavor enhancer and a compound bacterium preparation, and the compound enzyme preparation contains various enzymes and can effectively convert oat fibers and starch; the compound bacteria preparation is formed by compounding saccharomycetes and lactic acid bacteria in a specific proportion, and the saccharomycetes and the lactic acid bacteria synergistically play a fermentation role. According to the preparation process, enzymolysis, fermentation, baking and innovative alkaline water spraying processes are accurately controlled, and the unique taste that the cake is crisp outside and tender inside is achieved. The fermented cake is rich in flavor level, outstanding in health attribute, suitable for healthy consumption requirements, accurate and efficient in preparation process and wide in market prospect.

Description

Technical Field

[0001] This invention relates to the field of food processing, and in particular to an alkaline water oat fermented cake and its preparation method. Background Technology

[0002] In the current baking market, the presentation of lye products is relatively limited, mainly consisting of bread products such as lye knots and lye toast, with lye cakes being virtually nonexistent. While whole oat flour, a high-quality ingredient rich in dietary fiber, possesses high nutritional value, its application in cake making faces numerous challenges.

[0003] The high fiber content of whole oat flour can severely damage the delicate texture of cakes. In traditional cake-making processes, the formation and structural stability of dough or batter highly depend on the construction of the gluten network. The dietary fiber in whole oat flour, especially cellulose and insoluble polysaccharides, directly interferes with the formation of this network, resulting in a coarse texture, poor taste, and a loose structure. Furthermore, traditional methods fail to fully utilize the nutritional value and unique flavor of whole oat flour. Oat starch has low digestibility; adding whole oat flour directly to ordinary cake-making processes makes it difficult for the cake to achieve the desired texture and taste during baking, and nutrients in oats, such as oat beta-glucan, are not fully released and utilized.

[0004] Furthermore, most existing technologies fail to effectively combine enzymatic hydrolysis and fermentation processes. Enzymatic hydrolysis can pre-decompose the large molecules in whole oat flour, creating better conditions for subsequent fermentation. However, traditional processes lack this scientific integration, failing to effectively solve the challenges of using whole oat flour in cake making and limiting product quality improvement. In conclusion, developing an alkaline oat fermented cake and its preparation method that can effectively solve the above problems has significant market importance and technological value. Summary of the Invention

[0005] To address the technical deficiencies of existing technologies, this application provides an alkaline water oat fermentation cake and its preparation method.

[0006] In a first aspect, this application provides an alkaline oat fermented cake, which adopts the following technical solution: A type of alkaline oat fermented cake comprises, by weight percentage: 0.01%–0.05% of a compound enzyme preparation, 5%–10% of an emulsifier, 0.5%–1% of a thickener, 52%–70% of a dough improver, 20%–30% of a flavor enhancer, 0.3%–0.8% of a compound leavening agent, 0.08%–0.2% of a flavor enhancer, and 2%–5% of a compound microbial preparation; wherein the compound enzyme preparation includes α-amylase and maltose. The ingredients include amylase, xylanase, glucoamylase, and cellulase; the dough improver includes whole oat flour, whole wheat flour, wheat gluten, eggs, water, sorbitol solution, glycerol, and chickpea flour; the compound microbial preparation includes yeast powder and lactic acid bacteria powder; the emulsifier includes mono- and diglyceride fatty acid esters and powdered cake oil; the thickener includes xanthan gum, hydroxypropyl distarch phosphate, and soybean dietary fiber; and the flavor enhancer includes soybean oil, edible salt, white sugar, and baking soda.

[0007] By employing the above-mentioned technical solutions and scientifically proportioning various raw materials such as compound enzyme preparations and emulsifiers, multiple beneficial effects are achieved. The compound enzyme preparations break down oat fiber and starch, transforming their "destructive" properties into "usable" ones, releasing flavor precursors. In the dough improver, whole oat flour and whole wheat flour work synergistically with the enzyme preparations to retain dietary fiber, β-glucan, and other nutrients, while gluten powder compensates for insufficient gluten. The compound microbial preparations ferment and produce gas, forming a loose structure and generating flavor compounds. Overall, this improves the nutritional balance of the cake, enhances its texture stability, enriches its flavor profile, and combines health and taste advantages.

[0008] Preferably, the activities of the α-amylase, maltose amylase, xylanase, glucosylamylase and cellulase are all greater than or equal to 1000 U / g.

[0009] By adopting the above technical solution, the activity of each enzyme in the compound enzyme preparation is limited to ≥1000 U / g, ensuring enzymatic hydrolysis efficiency. At this activity level, cellulase efficiently hydrolyzes the β-1,4 glycosidic bonds of oat fiber, while α-amylase and other enzymes synergistically break down starch into small-molecule sugars. This significantly reduces the damage of fiber to the protein network and the "rigid accumulation" of starch, maximizing the release of free amino acids, reducing sugars, and other flavor precursors. This lays a sufficient material foundation for subsequent fermentation and flavor formation, improving raw material utilization and product quality stability.

[0010] Preferably, the yeast powder is a blend of Kluyveromyces martensii and Angel high-activity dry yeast in a ratio of 1:2, and the total colony count of the two yeasts is ≥5.0×10⁵ cfu / g.

[0011] By adopting the above technical solution, using a 1:2 blend of Kluyveromyces martensii and Angel Yeast high-activity dry yeast with a total bacterial count meeting the standard, a synergistic fermentation effect can be achieved. The former helps generate flavor compounds, while the latter enhances gas production. Together, they promote the uniform production of carbon dioxide, which is wrapped by the gluten network to form fine pores, improving the cake's fluffiness. At the same time, the secreted esters combine with enzymatic precursors to enhance the grain aroma, ensure fermentation vitality and efficiency, and optimize the product's texture and flavor.

[0012] Preferably, the lactic acid bacteria powder is a compound of Lactobacillus plantarum and Lactobacillus acidophilus in a ratio of 3:1, and the total number of colonies of the two lactic acid bacteria is ≥5.0×105cfu / g.

[0013] By adopting the above technical solution, the 3:1 ratio of *Lactobacillus plantarum* and *Lactobacillus acidophilus*, with a total bacterial count meeting the standard, can synergistically enhance the effects of yeast. Lactic acid bacteria fermentation produces organic acids, which neutralize with baking soda to form an acid-base balance, promoting Maillard reactions to generate characteristic flavor compounds such as propionates, enriching the flavor profile. The organic acids regulate the pH of the dough, inhibit the growth of unwanted bacteria, and extend shelf life. Their metabolic small-molecule peptides enhance water retention, delay aging, and improve product storage stability and flavor persistence.

[0014] Preferably, the emulsifier also includes lecithin.

[0015] By adopting the above technical solution, the addition of lecithin to the emulsifier can significantly improve the emulsification effect. Lecithin forms a multi-component system with mono- and diglyceride fatty acid esters and powdered cake oil, promoting uniform dispersion of oils and forming a more stable emulsion structure, ensuring quality stability during processing and storage; at the same time, lecithin adds nutritional value to the product, and when combined with lecithin in egg yolks, it improves the uniformity of raw material mixing and optimizes the delicate texture of the cake.

[0016] Preferably, the thickener also includes konjac gum.

[0017] By adopting the above technical solution, the thickener added to konjac gum can synergistically enhance the effects of xanthan gum, hydroxypropyl distarch phosphate, and other agents. Konjac gum enhances gelling properties and, together with xanthan gum, improves the viscosity and stability of the cake batter, helping to maintain its shape; soybean dietary fiber and hydroxypropyl distarch phosphate further optimize the texture, increase dietary fiber content, improve the product's health attributes, and make the cake structure more stable and the taste richer.

[0018] Preferably, the flavor enhancer also includes honey.

[0019] By adopting the above technical solution, adding honey to the flavor enhancer can play multiple roles. It provides a carbon source for the compound microbial preparation, promoting fermentation; its natural flavor gives the product a unique aroma, and it works synergistically with white sugar to regulate sweetness, replacing some sucrose and reducing refined sugar intake; at the same time, it is rich in B vitamins, iron, and other nutrients, helping to improve health functions and enhancing the product's unique flavor and health value.

[0020] Preferably, the compound leavening agent is baking powder, and the flavor enhancer is vanilla extract and cinnamon powder.

[0021] By adopting the above technical solution, the leavening agent, baking powder, and the flavor enhancers, vanilla extract and cinnamon powder, have significant advantages. Baking powder stably produces gas, which, together with fermentation gases, forms a loose and porous structure, improving fluffiness; the sweetness of vanilla extract and the spiciness of cinnamon powder complement each other, masking the raw, fishy smell of oats, and blending with fermentation flavor substances to enrich the aroma layers, making the product flavor more harmonious and pleasant.

[0022] Secondly, this application provides a method for preparing an alkaline oat fermented cake, characterized by comprising the following steps: S1: Enzymatic hydrolysis: Mix whole oat flour, whole wheat flour, gluten, chickpea flour, compound enzyme preparation and water evenly, and then enzymatically hydrolyze at 60℃ for 6 hours after mixing. S2: Fermentation: Add the enzymatically hydrolyzed mixture, mono- and diglyceride fatty acid esters, thickener, sorbitol solution, glycerol, and compound bacterial preparation to a mixing tank and stir evenly. Place the mixture in a proofing box for 2 hours at a temperature of 36°C and a humidity of 88%. S3: Whipping: Put the powdered cake oil, granulated sugar, and eggs into the mixing bowl and whip quickly for 6 minutes to obtain egg liquid; S4: Mixing: Place the slurry, beaten egg liquid, soybean oil, edible salt, compound leavening agent, and flavor enhancer from the proofing box into the mixing tank in sequence and mix well. S5: Pour the mixed batter into a baking pan, smooth it out, and bake it in the oven at 190°C for the top heat and 160°C for the bottom heat for 30 minutes. S6: Preparation of alkaline water: Pour baking soda into water to obtain alkaline water, wherein the mass ratio of baking soda to water is 3:50; S7: Lye water spraying: Spray lye water directly into the oven, evenly onto the cake surface, and continue baking for 5 minutes; repeat twice to ensure the lye water is evenly sprayed onto the cake surface; S8: Remove: Remove the cake, gently shake the baking pan, and place it on a wire rack to cool.

[0023] By adopting the above technical solution, this preparation method ensures product quality through precise control of parameters at each stage. Enzymatic hydrolysis at 60℃ for 6 hours and timed stirring ensures full conversion of raw materials; fermentation at 36℃ and 88% humidity provides a suitable environment for the microbial community, promoting flavor and structure formation; the timing and frequency of alkaline water spraying are controlled to make the outer skin hard and crisp, and the inside soft, forming a unique "crispy on the outside and tender on the inside" texture. Each step works together to enhance the product's texture, flavor, and uniqueness.

[0024] Preferably, in step S6, 5% by weight of edible citric acid is added to the prepared alkaline aqueous solution.

[0025] By adopting the above technical solution, adding 5% (by weight of baking soda) of edible citric acid to the lye water can adjust the pH and reactivity. This makes the reaction between the lye water and the cake surface more gentle and even, avoiding localized over-reaction; it ensures that after spraying, the surface protein denatures to form a dense, hard, and crisp outer shell, while the inside remains soft and fluffy due to the high concentration of lye, precisely controlling the "crispy on the outside and tender on the inside" texture, and improving the consistency and unique appeal of the product's taste.

[0026] In summary, this application has the following beneficial effects: 1. The cake described in this application excels in nutrition, flavor, and health attributes. Nutritionally, the arabinoxylan in whole wheat flour promotes gut health; chickpea flour, oat flour, and egg protein complement each other in amino acids, enhancing protein quality; and honey replaces some sucrose and provides vitamins and minerals, making it nutritionally superior to traditional cakes. In terms of flavor, lecithin provides a rich, lipid aroma, while vanilla extract, cinnamon powder, and oat grain aromas blend together. Fermentation and Maillard reactions produce fruity and nutty aromas, creating a complex and layered flavor profile. Regarding health, the reduced sugar and fat content, along with its high fiber and protein profile, helps control calorie intake and regulate blood lipids, meeting the demands of health-conscious consumers and indicating significant market potential.

[0027] 2. The preparation process of this application ensures the full decomposition of fiber and starch through temperature control and stirring during the enzymatic hydrolysis stage, releasing nutrients and flavor precursors; the fermentation stage precisely controls temperature and humidity, allowing yeast to efficiently produce gas and generate flavor substances, forming a delicate structure. The alkaline water spraying process adds citric acid to regulate the reaction, controlling the timing and frequency, resulting in a hard and crisp outer layer and a soft interior, achieving a unique "crispy on the outside and tender on the inside" texture, enhancing product quality and appeal. Detailed Implementation

[0028] The present application will be further described in detail below with reference to the embodiments.

[0029] This invention provides an alkaline oat fermented cake, which includes the following ingredients: compound enzyme preparation, emulsifier, thickener, dough improver, flavor enhancer, compound leavening agent, flavor enhancer and compound microbial preparation.

[0030] The compound enzyme preparation includes α-amylase, maltose amylase, xylanase, glucosylase, and cellulase. The cellulase in the compound enzyme preparation specifically hydrolyzes the β-1,4 glycosidic bonds in oat fiber, breaking down insoluble cellulose into soluble oligosaccharides, effectively reducing the mechanical damage of the fiber to the protein network. Simultaneously, α-amylase, maltose amylase, and glucosylase work synergistically to break down oat starch into smaller sugar molecules such as glucose and maltose, reducing the "rigid accumulation" of starch granules and allowing oat flour to blend more smoothly with other ingredients. This compound enzymatic hydrolysis system not only transforms the "destructive" nature of whole oat flour into "usable" resources but also releases a large amount of flavor precursors such as free amino acids and reducing sugars, laying the foundation for subsequent fermentation and flavor formation.

[0031] Preferably, the activities of α-amylase, maltose amylase, xylanase, glucosylamylase and cellulase are all ≥1000 U / g.

[0032] Emulsifiers include mono- and diglycerides of fatty acids, lecithin, and powdered cake oil. This invention optimizes the emulsifier system by introducing the natural emulsifier lecithin into the commonly used emulsifiers mono- and diglycerides of fatty acids and powdered cake oil. Lecithin not only significantly improves the emulsification effect, ensuring uniform dispersion of the various oil components, but also adds extra nutritional value to the product. This multi-component emulsifier system helps form a more stable emulsion structure, ensuring the quality stability of the cake during storage and processing.

[0033] The thickeners include xanthan gum, konjac gum, hydroxypropyl distarch phosphate, and soybean dietary fiber. This invention rationally adjusts and combines the thickeners, with xanthan gum, konjac gum, hydroxypropyl distarch phosphate, and soybean dietary fiber working synergistically. The addition of konjac gum increases gelling properties, working together with xanthan gum to improve the viscosity and stability of the cake batter, helping to maintain the cake's shape. Simultaneously, soybean dietary fiber and hydroxypropyl distarch phosphate further optimize the cake's texture, increase dietary fiber content, and enhance the product's health benefits.

[0034] The dough improver includes whole oat flour, whole wheat flour, wheat gluten, eggs, water, sorbitol syrup, glycerin, and chickpea flour. Whole oat flour, as the core ingredient, is rich in dietary fiber and β-glucan, which are effectively converted and utilized by the complex enzyme preparation, preserving its nutritional advantages while avoiding damage to the cake structure. The addition of whole wheat flour enriches the product's grain flavor and nutritional layers. Simultaneously, it works synergistically with wheat gluten; the gluten network formed by the gluten enhances the dough's gas retention and structural stability, compensating for the insufficient gluten content of whole oat flour. Eggs not only provide high-quality protein and emulsification to the dough, but the lecithin in the yolks also works with the emulsifier system to further improve the uniformity of the ingredient mixing. Water acts as a solvent to promote the dissolution and reaction of various components, while sorbitol syrup and glycerin play a moisturizing role, delaying cake aging and extending the product's shelf life. The addition of chickpea flour supplements plant protein and starch, working together with whole oat flour and whole wheat flour to enhance the product's nutritional balance and flavor richness.

[0035] Flavor enhancers include soybean oil, salt, sugar, honey, and baking soda. Soybean oil provides a delicate texture and oily aroma to the cake, and works synergistically with emulsifiers to stabilize oil dispersion; salt adjusts the flavor and enhances the layers of sweetness; sugar and honey not only provide sweetness but also provide a carbon source for the fermentation of the compound bacteria preparation, and the natural flavor of honey gives the product a unique aroma; baking soda, as a key source of alkaline flavor, works with other ingredients to form a unique alkaline aroma, while also adjusting the pH of the dough to create a suitable environment for enzymatic hydrolysis and fermentation. The compound leavening agent is baking powder, which stably produces gas during baking. It works together with the gas produced during fermentation to create a loose and porous structure in the cake, thus improving the product's fluffiness. Flavor enhancers include vanilla extract and cinnamon powder. The two complement each other in aroma. The sweetness of vanilla extract and the warm spiciness of cinnamon powder blend together to mask any raw or fishy smell that oats may have, while also interacting with flavor compounds produced during fermentation.

[0036] The compound microbial preparation includes yeast powder and lactic acid bacteria powder. Yeast powder and lactic acid bacteria powder work synergistically to bring multiple beneficial effects to alkaline oat fermented cakes: Yeast powder, as the core driving force of fermentation, produces carbon dioxide during its metabolism, which can be trapped by the gluten network, giving the cake a fluffy and porous structure. Simultaneously, the secreted esters combine with flavor precursors produced by enzymatic hydrolysis, enhancing the aroma of the grains. Lactic acid bacteria powder, through fermentation, produces organic acids such as lactic acid and acetic acid. On one hand, these acids neutralize with alkaline water (baking alkali) to form an acid-base balance, promoting Maillard reactions to generate characteristic flavor substances such as esters (e.g., propionate esters and butyrate esters), enriching the flavor profile. On the other hand, these organic acids can regulate the pH of the dough, inhibit the growth of unwanted bacteria, extend the product's shelf life, and the small molecule peptides produced by their metabolism can enhance the dough's water-holding capacity and delay aging.

[0037] The yeast powder used in this invention is a blend of Kluyveromyces martensii and Angel high-activity dry yeast, with a blending ratio of 1:2, and the total colony count of the two yeasts is ≥5.0×10⁻⁶. 5 cfu / g.

[0038] The lactic acid bacteria powder used is a blend of Lactobacillus plantarum and Lactobacillus acidophilus in a 3:1 ratio, with a total bacterial count of ≥5.0×10⁻⁶ for both strains. 5 cfu / g.

[0039] This invention's alkaline oat fermented cake achieves multiple breakthroughs in nutrition, flavor, and health attributes: Through the scientific ratio of raw materials, the arabinoxylan provided by whole wheat flour, as a high-quality dietary fiber, not only promotes intestinal peristalsis but also proliferates probiotics and improves the balance of intestinal flora; chickpea flour contains eight essential amino acids, which complement the amino acids in whole oat flour and egg protein, significantly improving protein quality and content; honey replaces part of the sucrose with its natural sweet flavor, and its rich B vitamins, iron, zinc, and other nutrients can also help improve cardiovascular function and liver health, making the product surpass traditional cakes in terms of dietary fiber, high-quality protein, and micronutrients. In terms of flavor, lecithin optimizes the emulsification effect while imparting a rich lipid flavor; the aroma of vanilla extract and cinnamon powder intertwines with the aroma of oat grains; flavor precursors released by enzyme preparations are transformed into fruity and fermented aroma components such as ethyl acetate through yeast fermentation; in addition, the Maillard reaction triggered by the neutralization of alkaline water and fermentation acid generates characteristic flavor substances such as pyrazine nutty aroma and furan caramel aroma, forming a rich and layered taste experience. In terms of health benefits, by reducing the amount of white sugar and oil used, and combining the natural sugars of honey with high fiber and high protein ingredients, it effectively reduces calorie intake, helps regulate blood sugar and lipids, and enhances satiety. It is more suitable for consumers who pursue a healthy lifestyle and has broad market prospects.

[0040] The present invention also provides a method for preparing the above-mentioned alkaline water oat fermented cake, the specific steps of which are as follows: S1: Enzymatic Hydrolysis: Place whole oat flour, whole wheat flour, gluten, chickpea flour, a compound enzyme preparation (α-amylase, maltose amylase, xylanase, glucosylamylase, cellulase), and water into a fermentation tank equipped with temperature control and stirring. Start the stirring device and stir slowly at 120 rpm for 3 minutes to ensure thorough contact and initial mixing of the ingredients. Then, set the fermentation tank temperature to 60℃ and carry out the enzymatic hydrolysis reaction for 6 hours. During the enzymatic hydrolysis process, activate the stirring function every hour and stir at 150 rpm for 5 minutes to ensure uniform enzymatic hydrolysis.

[0041] S2: Fermentation: After enzymatic hydrolysis, the hydrolyzed mixture is added to the fermentation tank along with mono- and diglyceride fatty acid esters, lecithin, xanthan gum, konjac gum, hydroxypropyl distarch phosphate, soybean dietary fiber, sorbitol solution, glycerol, and compound microbial preparation. The mixture is stirred slowly at 150 rpm for 4 minutes to ensure all ingredients are evenly mixed. Then, the mixture is carefully transferred to an intelligent proofing chamber, and the temperature is set to 36℃ and the humidity to 88%, for 2.5 hours of fermentation.

[0042] S3: Whipping: Carefully place the powdered cake oil, granulated sugar, honey, and eggs into an electric mixer with a high-speed mixing function. First, set the mixer speed to 350 rpm and mix for 2 minutes to initially mix the ingredients evenly. Then, increase the speed to 900 rpm and whip at high speed for 7.5 minutes.

[0043] S4: Mixing: Place the batter from the proofing box, the beaten egg liquid, and other ingredients such as 15% soybean oil, 1% salt, 1% baking powder, 0.1% vanilla extract, and 0.05% cinnamon powder into the mixing bowl in that order. Start the mixing device and mix at a medium speed of 250 rpm for 6 minutes to ensure all ingredients are thoroughly mixed.

[0044] S5: Carefully pour the mixed batter into a special cake pan, using a spatula to smooth the surface and ensure an even thickness. Then, place the pan in an oven with precise temperature control and convection. Set the oven's top heat to 190°C and bottom heat to 160°C, and bake for 30 minutes. During baking, closely observe the cake's rise, color change, and surface texture. The oven's precise temperature control system and convection function ensure even heating, resulting in an ideal internal structure and appearance. The cake is done when the surface is golden brown and the interior is cooked through and elastic.

[0045] S6: Preparation of alkaline solution: Weigh out baking soda, slowly pour it into water, and stir at the same time with a stirring rod until the baking soda is completely dissolved to make an alkaline solution. The mass ratio of baking soda to water is 3:50.

[0046] Preferably, 5% by weight of baking soda and edible citric acid is added to the prepared alkaline solution.

[0047] S7: Lye Spraying: In the oven, when the cake has been baking for 20 minutes, turn on the spray device and spray the lye solution evenly onto the cake surface. During spraying, ensure the lye solution covers the surface evenly, without any missed spots or excessive accumulation. After spraying, continue baking for 4 minutes to allow the lye solution to fully react with the cake surface. Then, spray the lye solution again and repeat the above steps twice.

[0048] S8: Removal: After baking, wear oven mitts and carefully remove the cake from the oven. Place the cake on a work surface and gently tap the baking pan to loosen the cake slightly from the bottom, preventing it from sticking during cooling. Then, place the cake on a sterile wire rack and allow it to cool naturally to room temperature.

[0049] In terms of preparation process, this invention exhibits outstanding advantages: On the one hand, by using a fermentation tank and intelligent proofing box with temperature control and stirring functions, precise control of the enzymatic hydrolysis and fermentation process is achieved. In the enzymatic hydrolysis stage, precise temperature control at 60°C and timed stirring ensure that cellulase efficiently hydrolyzes oat fiber and amylase fully decomposes starch, maximizing the release of flavor precursors and nutrients. In the fermentation stage, the intelligent proofing box precisely controls the temperature and humidity at 36°C and 88%, creating an ideal environment for yeast growth and metabolism, enabling it to multiply rapidly and ferment fully, producing an appropriate amount of carbon dioxide to form a uniform and delicate pore structure, while generating rich flavor substances. This not only enhances the complexity of the cake's flavor but also makes the texture softer and more delicate, and the taste richer.

[0050] On the other hand, the innovative alkaline water spraying process optimizes the taste: edible citric acid is innovatively added during the preparation of the alkaline water, cleverly adjusting the pH value and reactivity, making the reaction between the alkaline water and the cake surface more gentle and even; when the cake has been baked for 20 minutes, the alkaline water is sprayed repeatedly, and after each spray, it is baked at a short time at high temperature, allowing the alkaline water to act only on the surface, causing the surface protein to denature and coagulate to form a dense, hard, and crispy outer shell, while the inside, because it does not directly contact the high-concentration alkaline water and is blocked by the surface, still maintains the soft texture after fermentation. This precise control of "crispy on the outside and tender on the inside" not only enhances the richness of the taste, but also increases the product's uniqueness and appeal, bringing consumers a brand-new experience.

[0051] The alkaline oat fermented cakes of Examples 1-3 were prepared according to the above preparation method. The formulas of Examples 1-3 are detailed in Table 1 below. The unit of each raw material in Table 1 is grams.

[0052] Table 1. Recipes for Alkaline Oat Fermented Cakes (Examples 1-3) Comparative Example 1 The formulas of Comparative Example 1 and Example 1 are basically the same, except that the dough improver formula of Comparative Example 1 is 200g of whole oat flour, 350g of eggs, and 131.095g of water.

[0053] Comparative Example 2 Comparative Example 2 has a basically the same formulation as Example 1, except that Comparative Example 1 did not use a compound bacterial preparation, but instead used 20g of Kluyveromyces martensii powder.

[0054] Comparative Example 3 The formulation of Comparative Example 3 is basically the same as that of Example 1, except that Comparative Example 1 did not use a compound enzyme preparation, but instead used 0.105g of α-amylase.

[0055] Comparative Example 4 The formulation of Comparative Example 4 is basically the same as that of Example 1, except that the preparation method of Comparative Example 3 does not include the S6 alkaline water preparation and S7 alkaline water spraying steps.

[0056] 1. Test for β-glucan content The β-glucan content of cake samples from Examples 1-3 and Comparative Examples 1-4 was detected using a β-glucan (hybrid) detection kit. The results are detailed in Table 2.

[0057] The β-glucan (hybrid) detection kit used was purchased from Shanghai Aladdin Biochemical Technology Co., Ltd.

[0058] Table 2 Results of β-glucan content test sample β-glucan content (mg / kg) Example 1 2.0 Example 2 2.4 Example 3 1.8 Comparative Example 1 2.1 Comparative Example 2 2.0 Comparative Example 3 0.1 Comparative Example 4 1.9 As shown in Table 2, the alkaline oat fermented cake prepared according to the method of the present invention contains a certain amount of β-glucan, and the alkaline oat fermented cake of the present invention belongs to the category of health food. Comparative Example 3 contains almost no β-glucan, which also reflects that a single amylase cannot enzymatically hydrolyze too much β-glucan in oats, while the compound enzyme preparation of the present invention can effectively enzymatically hydrolyze oats and release β-glucan.

[0059] 2. Sensory evaluation A sensory evaluation panel of 10 experienced food evaluators was formed. The appearance, texture, and softness of the cakes in Examples 1-3 and Comparative Examples 1-4 were evaluated. The sum of the scores for each item was the total sensory evaluation score, and the average score was taken. The detailed scoring rules are shown in Table 3, and the evaluation results are shown in Table 4.

[0060] Table 3 Scoring Details Table 4 Sensory evaluation results As shown in Tables 3 and 4, Examples 1-3 performed excellently in all evaluation categories, scoring 10 points for appearance, texture, softness, and flavor. They exhibited a golden-brown, crisp crust with good firmness, a fine texture, uniform pores, a crisp exterior and tender interior, a soft and moist texture, excellent melt-in-your-mouth quality, and a perfect combination of salty and milky aromas, along with a prominent unique aroma from hydrolyzed oats. In contrast, Comparative Examples 1-4 scored lower than Example 1 in all categories. This demonstrates that the present invention, through improved formulation and preparation process, effectively enhanced the overall sensory quality of the oat fermented cake.

[0061] 3. Subjective evaluation test of flavor compounds One hundred volunteers aged 18-65 years with normal sense of smell were selected, including 64 males and 36 females. The olfactory evaluation was conducted on cake samples from Examples 1-3 and Comparative Examples 1-4. The evaluation focused on characteristic flavor compounds (fruity, milky, floral, and other special aromas) generated by the Maillard reaction. Flavor intensity was categorized into three levels: prominent, moderate, and absent. The number of participants in each level was recorded as the experimental results, detailed in Table 5.

[0062] Table 5. Results of Subjective Flavor Evaluation Tests sample obvious generally Does not exist Example 1 94 5 1 Example 2 92 6 2 Example 3 93 5 2 Comparative Example 1 80 11 9 Comparative Example 2 85 5 10 Comparative Example 3 81 10 9 Comparative Example 4 65 20 15 As shown in Table 5, the characteristic flavor compounds of Examples 1-3 are much more pronounced in terms of olfactory perception than those of the comparative examples, especially the flavor performance of Comparative Example 4, which shows a significant difference. This further confirms the advantages of the sample examples in the generation and presentation of flavor compounds.

[0063] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A type of alkaline oat fermented cake, characterized in that, Including, as a percentage by mass: The mixture comprises 0.01%–0.05% of a compound enzyme preparation, 5%–10% of an emulsifier, 0.5%–1% of a thickener, 52%–70% of a dough improver, 20%–30% of a flavor enhancer, 0.3%–0.8% of a compound leavening agent, 0.08%–0.2% of a flavor enhancer, and 2%–5% of a compound microbial preparation; the compound enzyme preparation includes α-amylase, maltose amylase, xylanase, glucosyl amylase, and cellulase; the dough improver includes whole oat flour, whole wheat flour, wheat gluten, eggs, water, sorbitol syrup, glycerol, and chickpea flour; the compound microbial preparation includes yeast powder and lactic acid bacteria powder; the emulsifier includes mono- and diglycerides of fatty acids and powdered cake oil; the thickener includes xanthan gum, hydroxypropyl distarch phosphate, and soybean dietary fiber; and the flavor enhancer includes soybean oil, edible salt, white sugar, and baking soda.

2. The alkaline oat fermented cake according to claim 1, characterized in that: The activities of α-amylase, maltose amylase, xylanase, glucosylamylase, and cellulase are all greater than or equal to 1000 U / g.

3. The alkaline oat fermented cake according to claim 1, characterized in that: The yeast powder is a blend of Kluyveromyces martensii and Angel high-activity dry yeast in a 1:2 ratio, with a total colony count of ≥5.0×10⁻⁶ for both yeasts. 5 cfu / g.

4. The alkaline oat fermented cake according to claim 1, characterized in that: The lactic acid bacteria powder is a blend of Lactobacillus plantarum and Lactobacillus acidophilus in a 3:1 ratio, with a total bacterial count of ≥5.0×10⁻⁶ for both strains. 5 cfu / g.

5. The alkaline oat fermented cake according to claim 1, characterized in that: The emulsifier also includes lecithin.

6. The alkaline oat fermented cake according to claim 1, characterized in that: The thickener also includes konjac gum.

7. The alkaline oat fermented cake according to claim 1, characterized in that: The flavor enhancer also includes honey.

8. The alkaline oat fermented cake according to claim 1, characterized in that: The compound leavening agent is baking powder, and the flavor enhancer is vanilla extract and cinnamon powder.

9. A method for preparing an alkaline oat fermented cake according to any one of claims 1-8, characterized in that, Includes the following steps: S1: Enzymatic hydrolysis: Mix whole oat flour, whole wheat flour, gluten, chickpea flour, compound enzyme preparation and water evenly, and then enzymatically hydrolyze at 60℃ for 6 hours after mixing. S2: Fermentation: Add the enzymatically hydrolyzed mixture, mono- and diglyceride fatty acid esters, thickener, sorbitol solution, glycerol, and compound bacterial preparation to a mixing tank and stir well. Place the tank in a proofing box for 2 hours at a temperature of 36°C and a humidity of 88%. S3: Whipping: Put the powdered cake oil, granulated sugar, and eggs into the mixing bowl and whip quickly for 6 minutes to obtain egg liquid; S4: Mixing: Place the slurry, beaten egg liquid, soybean oil, edible salt, compound leavening agent, and flavor enhancer from the proofing box into the mixing tank in sequence and mix well. S5: Pour the mixed batter into a baking pan, smooth it out, and bake it in the oven at 190°C for the top heat and 160°C for the bottom heat for 30 minutes. S6: Preparation of alkaline water: Pour baking soda into water to obtain alkaline water, wherein the mass ratio of baking soda to water is 3:50; S7: Lye water spraying: Spray lye water directly into the oven, evenly onto the cake surface, and continue baking for 5 minutes; repeat twice to ensure the lye water is evenly sprayed onto the cake surface; S8: Remove: Remove the cake, gently shake the baking pan, and place it on a wire rack to cool.

10. The method for preparing alkaline oat fermented cake according to claim 9, characterized in that: In step S6, 5% by weight of baking soda citric acid is added to the prepared alkaline solution.

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