Complex enzyme preparation, preparation method thereof and pastry cake

Abstract

The invention relates to the technical field of compound enzyme preparations for pastry cakes, and particularly discloses a compound enzyme preparation, a preparation method of the compound enzyme preparation and a pastry cake. The compound enzyme preparation comprises maltogenic amylase, xylanase, lipase, glucose oxidase, amyloglucosidase, corn starch, soybean dietary fiber powder, distarch phosphate, polyglycerol fatty acid ester, starch sodium octenylsuccinate, hawthorn vinegar powder and phylloporia ribis fermented mycelium. The compound enzyme preparation disclosed by the invention not only can well improve the texture and flavor of cake blanks, but also can well optimize the internal structures of the cake blanks and delay the aging of the cake blanks, so that the shelf life of the crispy cakes is prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of composite enzyme preparations for puff pastry cakes, in particular to a composite enzyme preparation and a preparation method thereof, and puff pastry cakes. Background Art

[0002] Puff pastry is usually made of cake base and puff pastry wrapped outside the cake base. As a classic in baked goods, it has won the favor of consumers with its unique taste and rich flavor. However, during the long-term storage process, the starch structure in the cake base is prone to change, resulting in aging of the cake base, which affects the taste of the puff pastry. The aged cake base has a dry and hard taste, which greatly affects the eating experience, resulting in a significant reduction in the taste and flavor of the puff pastry. In order to solve this problem, people try to add various enzyme preparations to the cake base to extend its shelf life and improve the taste. However, existing enzyme preparations often have problems such as unstable enzyme activity and difficult to control the amount of addition, which limits its application effect in puff pastry.

[0003] Therefore, developing a composite enzyme preparation that can extend the shelf life of cake embryos has important practical significance for the puff pastry industry. Summary of the invention

[0004] In order to effectively extend the shelf life of shortcrust cakes, the present application provides a composite enzyme preparation and a preparation method thereof and shortcrust cakes. The composite enzyme preparation of the present application can effectively improve the rheological properties of dough, enhance the ductility and elasticity of dough, and significantly improve the texture and flavor of cake embryos through the addition of a specific enzyme combination and specific auxiliary materials. At the same time, the use of the composite enzyme preparation can also well optimize the internal structure of cake embryos and delay the aging of cake embryos, thereby extending the shelf life of shortcrust cakes and extending the shelf life of shortcrust cakes.

[0005] In the first aspect, the present application provides a composite enzyme preparation using the following technical solution: A composite enzyme preparation comprises the following raw materials in parts by weight: 3.6-4.2 parts of maltogenic amylase, 1.8-2.3 parts of xylanase, 1.2-1.8 parts of lipase, 1.1-1.6 parts of glucose oxidase, 0.8-1.2 parts of amyloglucosidase, 40-50 parts of corn starch, 15-25 parts of soybean dietary fiber powder, 8-15 parts of distarch phosphate, 10-16 parts of polyglycerol fatty acid ester, 6-10 parts of sodium octenylsuccinate starch, 5-12 parts of hawthorn vinegar powder, and 4-8 parts of fermented mycelium of Ribes cotyledonous phyllodes.

[0006] In the above technical scheme, the present application can not only improve the rheological properties of the dough, enhance the ductility and elasticity of the dough, but also optimize the internal structure of the cake embryo and reduce the starch aging of the cake embryo, thereby achieving the purpose of extending the shelf life of the cake embryo, and then extending the shelf life of the puff pastry cake by selecting a specific enzyme combination and auxiliary materials. Specifically, the present application improves the dough through the synergistic effect of maltogenic amylase, xylanase, lipase, glucose oxidase, and amyloglucosidase on the dough, so that the dough can form a more uniform and delicate pore structure during the baking process, thereby giving the cake embryo a better soft taste. The present application can better stimulate the interaction between these enzymes and the dough by further adding corn starch and soy dietary fiber powder, so that the enzymes can better improve the dough and improve the baking quality of the dough. At the same time, the addition of distarch phosphate can enhance the water holding capacity of the dough, reduce water loss during baking, and maintain the moistness and softness of the cake embryo. Polyglycerol fatty acid ester as Emulsifiers help to improve the mixing and extensibility of the dough, while sodium starch octenyl succinate can improve the stability of the dough and enhance the structural strength of the cake base. Distarch phosphate, polyglycerol fatty acid esters and sodium starch octenyl succinate work synergistically with five enzymes, namely maltogenic amylase, xylanase, lipase, glucose oxidase and amyloglucosidase, to further slow down the starch aging problem of the cake base. The addition of hawthorn vinegar powder and fermented mycelium of Ribes cotyledonous lamellae not only gives the cake base a better flavor, but also helps to enhance the antioxidant properties of the cake base. On the basis of the other raw materials, it further inhibits the aging of the cake base and extends the shelf life of the cake base.

[0007] Preferably, the raw materials are included in the following parts by weight: 4 parts of maltogenic amylase, 2 parts of xylanase, 1.5 parts of lipase, 1.5 parts of glucose oxidase, 1 part of amyloglucosidase, 45 parts of corn starch, 20 parts of soybean dietary fiber powder, 10 parts of distarch phosphate, 12 parts of polyglycerol fatty acid esters, 8 parts of sodium starch glycolate octenylsuccinate, 8 parts of hawthorn vinegar powder, and 5 parts of fermented mycelium of Ribes cotyledonous phyllodes.

[0008] In the above technical scheme, the present application ensures the application effect of the compound enzyme preparation in the cake embryo by further optimizing the dosage of each raw material in the compound enzyme preparation. The compound enzyme preparation can more effectively improve the texture and flavor of the cake embryo, making it softer and more delicious, while extending the shelf life of the cake embryo, slowing down the aging and crumbing phenomenon of the cake embryo, thereby extending the shelf life of the puff pastry cake.

[0009] Preferably, the enzymatic activity of the maltogenic amylase is 20,000 U / g, the enzymatic activity of the xylanase is 100,000 U / g, the enzymatic activity of the lipase is 20,000 U / g, the enzymatic activity of the glucose oxidase is 50,000 U / g, and the enzymatic activity of the amyloglucosidase is 100,000 U / g.

[0010] In the above technical scheme, the present application ensures the application effect of the composite enzyme preparation in the cake base by selecting an enzyme preparation with specific enzyme activity, so that the taste and shelf life of the cake base are significantly improved.

[0011] In the second aspect, the present application provides a method for preparing a composite enzyme preparation using the following technical solution: A method for preparing a composite enzyme preparation comprises the following steps: Step 1: maltogenic amylase, xylanase, lipase, glucose oxidase, and amyloglucosidase are mixed and stirred to obtain material 1; corn starch and soybean dietary fiber powder are mixed and stirred to obtain material 2; Step 2: Mix material 1 and material 2, add the remaining raw materials, stir evenly, and obtain a composite enzyme preparation.

[0012] In the above technical scheme, the present application prepares the composite enzyme preparation by mixing and stirring maltogenic amylase, xylanase, lipase, glucose oxidase, and amyloglucosidase to obtain material 1, then mixing and stirring corn starch and soy dietary fiber powder to obtain material 2, and finally mixing material 1 and material 2, adding the remaining raw materials, and stirring to obtain the final composite enzyme preparation. This preparation method not only ensures the activity of the composite enzyme preparation, but also ensures its uniform distribution in the cake embryo, so as to play the best role in the baking process.

[0013] In a third aspect, the present application provides a puff pastry cake using the following technical solution: A puff pastry cake comprises a cake base and puff pastry wrapping the cake base, wherein the composite enzyme preparation as described in the first aspect is added to the cake base during preparation.

[0014] Preferably, the compound enzyme preparation is added in an amount of 1.3% to 1.6% in the cake embryo.

[0015] In the above technical scheme, the present application can not only improve the texture and flavor of the cake embryo, but also significantly extend the shelf life of the cake embryo and delay the aging of the cake embryo by adding a complex enzyme preparation into the cake embryo.

[0016] Preferably, the mass ratio of the cake base to the puff pastry is 1:(1-1.5), and the cake base comprises the following raw materials in weight percentage: 0.4-0.6% tartar powder, 6%-6.2% crystalline maltitol, 0.1%-0.3% edible salt, 5%-6% water, 10%-11% maltitol liquid, 5%-6% butter, 13%-15% eggs, 0.3%-0.6% complex enzyme preparation, 17%-17.5% low-gluten flour, 11.5%-12% egg yolk, and the balance is egg white; The puff pastry comprises the following raw materials in percentage by weight: 12.5% ​​to 13% high-gluten flour, 20% to 21% water, 23% to 24% butter, 1.3% to 1.6% bread improver, and the balance is low-gluten flour.

[0017] In the above technical scheme, the present application ensures the stability and taste of the cake embryo by adding tartar powder, crystallized maltitol, edible salt, water, maltitol liquid, butter, eggs, cake improver, low-gluten flour and egg yolk in the preparation of the cake embryo. By adding a composite enzyme preparation in the preparation of the cake embryo, the softness and shelf life of the cake embryo are ensured.

[0018] In a fourth aspect, the present application provides a method for preparing a puff pastry cake using the following technical solution: A method for preparing a puff pastry cake comprises the following steps: Step 1, preparing a cake base: mixing egg white, tartar powder, crystallized maltitol, and edible salt and beating at high speed, then adding water, maltitol liquid, butter, eggs, compound enzyme preparation, low-gluten flour, and egg yolk, stirring evenly, then pouring into a baking pan, baking into shape, and cutting to obtain a cake base; Step 2, prepare the puff pastry: Step 2-1: Take 56% to 58% of the formula weight of low-gluten flour, high-gluten flour, water, 36% to 38% of the formula weight of butter and bread improver, mix well to obtain the dough part, take the remaining ingredients of the puff pastry, mix well to obtain the oil core; Step 2-2: Take out the dough and wrap it around the oil core. After folding, wrap it around the cake base obtained in step 1; Step 2-3: Put it in the oven and bake it into a crispy cake.

[0019] In the above technical scheme, the present application can prepare a crispy outer texture, soft inner texture, unique flavor and long shelf life through the above steps. The crispy cake not only satisfies consumers' pursuit of crispy cake in terms of taste, but also has a significant improvement in shelf life, thereby extending the shelf life of the crispy cake.

[0020] In summary, the present application includes at least one of the following beneficial technical effects: 1. The present application improves the dough by using maltogenic amylase, xylanase, lipase, glucose oxidase and amyloglucosidase, so that the dough can form a more uniform and delicate pore structure during baking, and combines with corn starch and soy dietary fiber powder to give the cake embryo better softness and taste, thereby improving the baking quality of the dough.

[0021] 2. The present application can further enhance the moistness and stability of the cake embryo, delay the aging of the cake embryo, reduce the drying and crumbing phenomenon of the cake embryo, thereby further improving the taste and quality of the cake embryo by adding distarch phosphate, polyglycerol fatty acid ester and sodium starch octenylsuccinate.

[0022] 3. The present application not only gives the cake embryo a unique flavor by adding hawthorn vinegar powder and fermented mycelium of Ribes cotyledonous lamellae, but also helps to improve the antioxidant properties of the cake embryo, further slow down the aging of the cake embryo, and further extend the shelf life of the cake embryo. DETAILED DESCRIPTION

[0023] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0024] Example 1 A composite enzyme preparation comprises maltogenic amylase, xylanase, lipase, glucose oxidase, amyloglucosidase, corn starch, soybean dietary fiber powder, distarch phosphate, polyglycerol fatty acid ester, sodium octenylsuccinate starch, hawthorn vinegar powder and fermented mycelium of Ribes cotyledonous lamellae.

[0025] Among them, the maltogenic amylase is from Sichuan Huayuan Shengtai Biotechnology Co., Ltd., with an enzyme activity of 20,000 U / g.

[0026] Among them, xylanase is from Shanghai Koraman Reagent Co., Ltd., and the enzyme activity is 100,000 U / g.

[0027] Among them, the lipase is from Shanghai Koraman Reagent Co., Ltd., and the enzyme activity is 20,000 U / g.

[0028] Among them, glucose oxidase is from Jiangsu Yihaotian Biotechnology Co., Ltd., with an enzyme activity of 50,000 U / g.

[0029] Among them, amyloglucosidase is from Shanghai Yuanye Biotechnology Co., Ltd., with an enzyme activity of 100,000 U / g.

[0030] Among them, corn starch is food grade corn starch from Guangdong Mingcheng Biotechnology Co., Ltd.

[0031] Among them, soybean dietary fiber powder is food grade soybean dietary fiber powder produced by Shandong Siyang Biotechnology Co., Ltd.

[0032] Among them, distarch phosphate is food grade distarch phosphate produced by Hebei Jiuxing Chemical Products Co., Ltd.

[0033] Among them, the polyglycerol fatty acid ester is a food grade polyglycerol fatty acid ester produced by Guangzhou Huayu Biotechnology Co., Ltd.

[0034] Among them, sodium starch octenyl succinate is food grade sodium starch octenyl succinate produced by Xi'an Musen Bioengineering Co., Ltd.

[0035] Among them, the hawthorn vinegar powder is the Sixinjie hawthorn vinegar powder produced by Shandong Aicai Biotechnology Co., Ltd.

[0036] Among them, the fermented mycelium of Ribes cotyledons is the honeysuckle fungus extract of Gansu Yishengxiang Biotechnology Co., Ltd., with an effective matter content of 98%.

[0037] The preparation method of the composite enzyme preparation comprises the following steps: Step 1: at 20-40° C., maltogenic amylase, xylanase, lipase, glucose oxidase, and amyloglucosidase are mixed and stirred evenly to obtain material 1; at 20-40° C., corn starch and soybean dietary fiber powder are mixed and stirred evenly to obtain material 2.

[0038] Step 2: At 20-40°C, mix material 1 and material 2, add the remaining raw materials, stir evenly, and obtain a composite enzyme preparation.

[0039] Example 2 A composite enzyme preparation, which is different from Example 1 in that it comprises maltogenic amylase, xylanase, lipase, glucose oxidase, amyloglucosidase, corn starch, soybean dietary fiber powder, distarch phosphate, polyglycerol fatty acid ester, sodium octenylsuccinate starch, hawthorn vinegar powder and fermented mycelium of Ribes cotyledonous lamellae.

[0040] The preparation method of the composite enzyme preparation comprises the following steps: Step 1: at 20-40° C., maltogenic amylase, xylanase, lipase, glucose oxidase, and amyloglucosidase are mixed and stirred evenly to obtain material 1; at 20-40° C., corn starch and soybean dietary fiber powder are mixed and stirred evenly to obtain material 2.

[0041] Step 2: At 20-40°C, mix material 1 and material 2, add the remaining raw materials, stir evenly, and obtain a composite enzyme preparation.

[0042] Example 3 A composite enzyme preparation, which is different from Example 1 in that it comprises maltogenic amylase, xylanase, lipase, glucose oxidase, amyloglucosidase, corn starch, soybean dietary fiber powder, distarch phosphate, polyglycerol fatty acid ester, sodium octenylsuccinate starch, hawthorn vinegar powder and fermented mycelium of Ribes cotyledonous lamellae.

[0043] The preparation method of the composite enzyme preparation comprises the following steps: Step 1: at 20-40° C., maltogenic amylase, xylanase, lipase, glucose oxidase, and amyloglucosidase are mixed and stirred evenly to obtain material 1; at 20-40° C., corn starch and soybean dietary fiber powder are mixed and stirred evenly to obtain material 2.

[0044] Step 2: At 20-40°C, mix material 1 and material 2, add the remaining raw materials, stir evenly, and obtain a composite enzyme preparation.

[0045] The amounts of raw materials used in Examples 1 to 3 are shown in Table 1.

[0046] Table 1: Comparative Example 1 A composite enzyme preparation, which is different from Example 1 in that it does not contain amyloglucosidase.

[0047] Comparative Example 2 A composite enzyme preparation, which is different from Example 1 in that distarch phosphate is replaced by monostarch phosphate in equal amounts.

[0048] Comparative Example 3 A composite enzyme preparation, which is different from Example 1 in that polyglycerol fatty acid esters are replaced by mono- and diglycerol fatty acid esters in equal amounts.

[0049] Comparative Example 4 A composite enzyme preparation, which is different from Example 1 in that sodium starch octenylsuccinate is replaced by sodium carboxymethyl cellulose in equal amounts.

[0050] Comparative Example 5 A composite enzyme preparation, which is different from Example 1 in that an equal amount of hawthorn vinegar powder is replaced by apple vinegar powder.

[0051] Comparative Example 6 A composite enzyme preparation, which is different from Example 1 in that an equal amount of fermented mycelium of Ribes cotyledonous fungus is replaced by black fungus extract.

[0052] Application Example 1 A puff pastry cake comprises 230 g of cake base and 270 g of puff pastry.

[0053] Among them, the cake base includes the following raw materials: 64.29g egg white, 1.07g tartar powder, 13.93g crystalline maltitol, 0.38g edible salt, 12.86g water, 24.64g maltitol liquid, 12.86g butter, 32.15g eggs, 1.18g complex enzyme preparation, 39.22g low-gluten flour, and 27.43g egg yolk.

[0054] Among them, the puff pastry includes the following ingredients: 112g low-gluten flour, 34g high-gluten flour, 56g water, 64g butter, and 1.5g bread improver.

[0055] Among them, the composite enzyme preparation is prepared by Example 1.

[0056] Among them, the bread improver is the bread improver CR01 produced by Guangzhou Wobang Biotechnology Co., Ltd.

[0057] Wherein, the preparation method of puff pastry cake comprises the following steps: Step 1, prepare the cake embryo: take egg white, tartrate powder, crystallized maltitol, and edible salt, mix and beat at high speed, then add water, maltitol liquid, butter, eggs, complex enzyme preparation, low-gluten flour, and egg yolk, stir evenly to obtain a slurry, then pour the slurry into a baking tray, put it into the oven and bake, the oven temperature is 165℃ for upper fire / 130℃ for lower fire, bake for 50 minutes, take out and shake lightly, put it on a wire rack to cool, and finally divide the cooled cake into 5cm*8cm squares to obtain a cake embryo.

[0058] Step 2, prepare the puff pastry: Step 2-1: Take 57% of the formula weight of low-gluten flour, high-gluten flour, water, 37.5% of the formula weight of butter and bread improver, stir evenly at a slow speed, put them into a baking tray, spread them flat, and freeze them in a refrigerator at -15℃ for 20 minutes to obtain the dough part; take the remaining ingredients of the puff pastry, mix and stir evenly to obtain the oil core.

[0059] Step 2-2: Take out the dough and wrap it with the oil core. Fold it into 4 folds twice and put it in the refrigerator. After freezing for 20 minutes, fold it in half again and finally open it into a rectangle with a thickness of 0.3 cm to wrap the cake base obtained in step 1.

[0060] Step 2-3: Brush the surface with egg yolk liquid twice to draw patterns, put it into the oven and bake. Preheat the oven to 220℃ for the top fire and 200℃ for the bottom fire, bake for 23 minutes to get the puff pastry cake.

[0061] Application Example 2 A shortcrust cake, which is different from Application Example 1 in that the composite enzyme preparation is prepared by Example 2.

[0062] Application Example 3 A puff pastry cake, which is different from Application Example 1 in that the composite enzyme preparation is prepared by Example 3.

[0063] Comparative application example 1 A puff pastry cake, which is different from Application Example 1 in that the composite enzyme preparation is prepared by Comparative Example 1.

[0064] Comparative Application Example 2 A shortcrust cake, which is different from Application Example 1 in that the composite enzyme preparation is prepared by Comparative Example 2.

[0065] Comparative Application Example 3 A puff pastry cake, which is different from Application Example 1 in that the composite enzyme preparation is prepared by Comparative Example 3.

[0066] Comparative Application Example 4 A shortcrust cake, which is different from Application Example 1 in that the composite enzyme preparation is prepared by Comparative Example 4.

[0067] Comparative Application Example 5 A puff pastry cake, which is different from Application Example 1 in that the composite enzyme preparation is prepared by Comparative Example 5.

[0068] Comparative Application Example 6 A puff pastry cake, which is different from Application Example 1 in that the composite enzyme preparation is prepared by Comparative Example 6.

[0069] Comparative Example 7 A shortcrust cake, which is different from Application Example 1 in that it does not contain a composite enzyme preparation.

[0070] The hardness, resilience and moisture content of the cake base were tested.

[0071] Hardness and resilience testing method: The puff pastry cakes of Application Examples 1 to 3 and Comparative Application Examples 1 to 7 were peeled off and only the center layer, i.e., the cake embryo part, was retained. The cake embryo was cut into cylinders with a diameter of 4 cm. The hardness and resilience indexes of the cake embryo part were tested with a texture analyzer. The testing conditions were: P36 / R probe, full texture mode, speed 2 mm / s before test, speed 2 mm / s during test, speed 2 mm / s after test, compression degree 50%, trigger force 15 g, and the hardness and resilience index test results were obtained.

[0072] Moisture content detection method: The puff pastry cakes of Application Examples 1 to 3 and Comparative Application Examples 1 to 7 are peeled off and only the center layer, i.e., the cake core, is retained. The cake core is torn into small pieces, and 1 g of the small pieces are accurately weighed in the instrument tray. The temperature of the rapid moisture meter is set to 105°C for detection to obtain the moisture content detection result.

[0073] The puff pastry cake was placed at 4°C for accelerated aging, and samples were taken out at 0, 3, and 7 days for the above-mentioned test. The test results are shown in Table 2.

[0074] Table 2: Combined with the analysis of the puff pastry cakes of application examples 1 to 3, comparative application examples 1 to 7 and Table 2, it can be seen that the cake base of the puff pastry cake using the composite enzyme preparation of embodiments 1 to 3 in this application has better anti-aging properties. Specifically, the hardness growth rate of the cake base using the composite enzyme preparation of embodiments 1 to 3 is small, and in terms of resilience, the resilience of the cake base using the composite enzyme preparation of embodiments 1 to 3 is increased on the 7th day. In terms of moisture content, the moisture content of the cake base using the composite enzyme preparation of embodiments 1 to 3 is significantly less than that of the blank group cake base (comparative application example 7) on the 0th day, and is greater than that of the blank control group cake base on the 7th day. The applicant specifically analyzes that this is because the composite enzyme preparation of the present application can promote the cake base to form a stable network structure, and promote the water in the cake base to be converted from free water to bound water, thereby better improving the water holding capacity of the cake base, and reducing the hardness change and resilience change of the cake base, and improving the anti-aging performance of the cake base, which also enables the puff pastry cake of the present application to maintain better quality and taste.

[0075] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A composite enzyme preparation, characterized in that: The invention comprises the following raw materials in parts by weight: 3.6-4.2 parts of maltogenic amylase, 1.8-2.3 parts of xylanase, 1.2-1.8 parts of lipase, 1.1-1.6 parts of glucose oxidase, 0.8-1.2 parts of amyloglucosidase, 40-50 parts of corn starch, 15-25 parts of soybean dietary fiber powder, 8-15 parts of distarch phosphate, 10-16 parts of polyglycerol fatty acid ester, 6-10 parts of sodium starch octenylsuccinate, 5-12 parts of hawthorn vinegar powder, and 4-8 parts of fermented mycelium of Ribes cotyledon.

2. A composite enzyme preparation according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 4 parts of maltogenic amylase, 2 parts of xylanase, 1.5 parts of lipase, 1.5 parts of glucose oxidase, 1 part of amyloglucosidase, 45 parts of corn starch, 20 parts of soybean dietary fiber powder, 10 parts of distarch phosphate, 12 parts of polyglycerol fatty acid ester, 8 parts of sodium octenylsuccinate starch, 8 parts of hawthorn vinegar powder, and 5 parts of fermented mycelium of Ribes cotyledonous phyllodes.

3. A composite enzyme preparation according to claim 1, characterized in that: The enzyme activity of the maltogenic amylase is 20,000 U / g, the enzyme activity of the xylanase is 100,000 U / g, the enzyme activity of the lipase is 20,000 U / g, the enzyme activity of the glucose oxidase is 50,000 U / g, and the enzyme activity of the amyloglucosidase is 100,000 U / g.

4. A method for preparing the complex enzyme preparation according to any one of claims 1 to 3, characterized in that: The following steps are involved: Step 1: maltogenic amylase, xylanase, lipase, glucose oxidase, and amyloglucosidase are mixed and stirred to obtain material 1; corn starch and soybean dietary fiber powder are mixed and stirred to obtain material 2; Step 2: Mix material 1 and material 2, add the remaining raw materials, stir evenly, and obtain a composite enzyme preparation.

5. A shortcrust cake, characterized in that: The invention comprises a cake base and a crispy crust wrapping the cake base, wherein the composite enzyme preparation according to any one of claims 1 to 3 is added to the cake base during preparation.

6. A puff pastry cake according to claim 5, characterized in that: The added amount of the complex enzyme preparation in the cake embryo is 1.3% to 1.6%.

7. A puff pastry cake according to claim 5, characterized in that: The mass ratio of the cake base to the puff pastry is 1:(1-1.5), and the cake base comprises the following raw materials in weight percentage: 0.4-0.6% tartar powder, 6-6.2% crystalline maltitol, 0.1-0.3% edible salt, 5-6% water, 10-11% maltitol liquid, 5-6% butter, 13-15% eggs, 0.3-0.6% complex enzyme preparation, 17-17.5% low-gluten flour, 11.5-12% egg yolk, and the balance is egg white; The puff pastry comprises the following raw materials in percentage by weight: 12.5% ​​to 13% high-gluten flour, 20% to 21% water, 23% to 24% butter, 1.3% to 1.6% bread improver, and the balance is low-gluten flour.

8. A method for preparing a puff pastry cake as claimed in claim 7, characterized in that: The following steps are involved: Step 1, preparing a cake base: mixing egg white, tartar powder, crystallized maltitol, and edible salt and beating at high speed, then adding water, maltitol liquid, butter, eggs, compound enzyme preparation, low-gluten flour, and egg yolk, stirring evenly, then pouring into a baking pan, baking into shape, and cutting to obtain a cake base; Step 2, prepare the puff pastry: Step 2-1: Take 56% to 58% of the formula weight of low-gluten flour, high-gluten flour, water, 36% to 38% of the formula weight of butter and bread improver, mix well to obtain the dough part, take the remaining ingredients of the puff pastry, mix well to obtain the oil core; Step 2-2: Take out the dough and wrap it around the oil core. After folding, wrap it around the cake base obtained in step 1; Step 2-3: Put it in the oven and bake it into a crispy cake.

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