Fermented cake and preparation method

Abstract

The invention discloses a fermented cake and a preparation method, belonging to the technical field of baked foods. According to the method provided by the invention, butter, eggs, flour and a fruit fermentation liquor are used as raw materials to prepare a cake pulp; the prepared cake pulp is subjected to high-pressure steam heating instead of baking for cake processing; the conditions of high-pressure steam heating are as follows: a pressure of 0.05-0.2 MPa, a temperature of 105-135 DEG C and the time of 10-30 minutes; thus, the fermented cake is obtained; the fruit dietary fibers, strains and flavor substances are effectively retained; a large amount of dietary fibers are provided; the gastrointestinal function is promoted; and the defects caused by traditional pound cakes can be optimized and improved. Meanwhile, a fermentation liquor is used for making cakes, so the defect that cakes cannot be formed due to excessive wet materials for a conventional fermentation liquor in proportion is overcome; and the cakes are obvious in fruity flavor and softer in texture. Moreover, by adoption of a method of performing molding, packaging and high-pressure steam heating (sterilizing) in sequence, the quality guarantee period is prolonged to 18 months from 30 days.

Description

technical field [0001] The invention relates to a fermented cake and a preparation method thereof, belonging to the technical field of baked food. Background technique [0002] Pound cake, namely heavy oil cake. Pound cake originated in England in the 18th century. At that time, the pound cake had only four equal ingredients, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. This kind of cake has a solid and delicate interior and a strong milky aroma, which is very popular among consumers. However, because of its high sugar, high fat, high calorie, and the characteristics of finely processed raw materials, it is easy to increase the burden on the body's digestion and stomach. [0003] Most of the existing fermented cakes are made by dry yeast, which has a single flavor, and the heavy yeast flavor will affect the custard aroma of the cake. On the other hand, currently all pound cake processing methods are oven baking, which is baked and coo...

AI Technical Summary

Problems solved by technology

[0003] Most of the existing fermented cakes are made of dry yeast, which has a single flavor, and the heavy yeast flavor will affect the custard aroma of the cake

On the other hand, currently all pound cake processing methods are oven baking, which is baked and cooled in the oven before packaging. During the cooling process, secondary pollution is very easy. The general shelf life is only 10-30 days, and there is a problem of short shelf life.

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