CN111838257A - Solidified probiotic cow milk, cake containing cow milk and preparation methods of solidified probiotic cow milk and cake - Google Patents
Solidified probiotic cow milk, cake containing cow milk and preparation methods of solidified probiotic cow milk and cake Download PDFInfo
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- CN111838257A CN111838257A CN201910317461.4A CN201910317461A CN111838257A CN 111838257 A CN111838257 A CN 111838257A CN 201910317461 A CN201910317461 A CN 201910317461A CN 111838257 A CN111838257 A CN 111838257A
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to solidified probiotic cow milk, a production process thereof, a probiotic cow milk cake blank and a formed cake comprising the probiotic cow milk. The probiotic cow milk comprises the following raw materials, by weight, 500 parts of cow milk, 0.03 part of probiotics and 40 parts of cane sugar. The probiotic cow milk prepared by the invention is not greasy in taste, fragrant and tasty, the low-temperature probiotic cow milk cake prepared by the method is cold-chain in the whole process, the quality guarantee period is longer, and the low-temperature probiotic cow milk cake can be eaten daily, not only can the unbalanced state of intestinal microecology be adjusted, but also the intestinal microecology is balanced, the digestion is facilitated, the immunity of a human body is recovered and enhanced, and the nutrition absorption of children and old people is facilitated.
Description
Technical Field
The invention relates to the field of food, in particular to solidified probiotic cow milk, a probiotic cow milk cake blank comprising the probiotic cow milk, a compound formed cake and a preparation method of the probiotic cow milk cake blank and the compound formed cake.
Background
The baking of western-style pastries and cakes in China began to prevail in the early 90 s, and the original cakes mainly comprise sponges with low value, are rough in taste and have dregs. With the continuous improvement of the small level of consumption, the middle and high-grade baking industry turns to chiffon cakes, which are characterized in that: soft, elastic, without dropping slag, moist, sweet. With the continuous development of economy in China, the growth peak of babies comes, and people in China are aging, so that the requirements of people on the taste of cakes are improved, and higher-level demands on digestion absorption and whether nutrition and health are provided. As a product with three high contents, namely indigestibility, high calorie and easy conversion into fat, the nutrition of the product is enhanced, and the thick composition of the product is changed, so that the product is an improved hot direction in the aspects of easy absorption by human bodies and the like.
Disclosure of Invention
In view of the above problems and needs in the art, the present invention provides a set-type probiotic cow milk, a probiotic cake blank and a composite molded cake including the same, and methods for preparing the same. The probiotic cow milk prepared by the invention is not greasy in taste, fragrant and tasty, and meanwhile, the low-temperature probiotic cow milk cake obtained by the invention is cold-chain in the whole process, has longer shelf life, and can be eaten daily, so that the unbalanced state of intestinal microecology can be adjusted, the intestinal microecology is balanced, the digestion is facilitated, the immunity of a human body is restored and enhanced, and the nutrition absorption of children and the old is facilitated.
The invention provides solidified probiotic cow milk which comprises the following raw materials in parts by weight: 500 parts of cow milk, 0.03 part of probiotics and 40 parts of cane sugar.
Wherein the probiotics is a mixed strain consisting of at least two of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus or bifidobacterium lactis, and the optimal proportion is that the four strains are mixed according to the mass ratio of 1:1:1: 1. The mixed strains can not only utilize the characteristic of strong acid production of streptococcus thermophilus and lactobacillus acidophilus, but also increase the content of acetaldehyde, butanedione, lactic acid and diacetyl acid in metabolites and improve the flavor and tissue state of products.
None of the above raw materials are commercially available products, for example, the manufacturer of cow's milk is kendy, france, and the chinese agent is international trade in hong kong (beijing) limited; the manufacturer of the 4 probiotic species is Danisco France, SAS chinese agent danisc, (china) ltd.
Specifically, the preparation method of the solidified probiotic cow milk comprises the following steps:
(1) pretreatment: heating cow milk to about 30 deg.C (25-35 deg.C), adding sucrose, heating to 42 deg.C, and filtering with a pump;
(2) and (3) sterilization: heating the filtered milk obtained in the step (1) to 90 ℃ in a sterilization part and a holding part, holding for 5min for sterilization, and then cooling to 43-45 ℃;
(3) inoculation: inoculating probiotic bacteria at 42-43 deg.C; after inoculation, the inoculated strain is stored in a glass container, and the headspace of the container is reduced as much as possible, and the environment for inoculating the strain is close to the sterile state. The time of the inoculation process is shortened as much as possible, and the subsequent fermentation time is prevented from being prolonged due to temperature reduction;
(4) fermentation: placing the inoculated glass container into a culture chamber, wherein the fermentation temperature is generally 40-43 ℃, and the fermentation time is generally 7-7.5 h;
(5) and (3) cooling: when the pH of the fermentation mixture reaches a certain value (typically 4.5), cooling is started, and the temperature is normally reduced to 18-20 ℃; the key point at this moment is to prevent the further growth of bacteria immediately, that is, after the pH value reaches the standard, the temperature is reduced to about 35 ℃ within 30min, and then the temperature is reduced to 18-20 ℃ within 30-40 min; finally, the temperature is reduced to 5 ℃ in a refrigeration house;
(6) After-ripening: refrigerating at 2-7 deg.C for 12-24 hr; after refrigeration and after-ripening, the generation of fragrant substances can be promoted, and the hardness of the probiotic milk is improved; the peak period for the production of the aroma is generally 4h after the preparation; the good flavor of the yoghurt is that a plurality of flavor substances are mutually balanced and are generally finished within 12-24 h.
In addition, the invention also provides a probiotic cow milk cake blank and a preparation process thereof, wherein the cake blank is prepared from the solidified probiotic cow milk. The cake blank provided by the invention adopts a chiffon cake processing technology, has good water retention, is soft like a sponge, does not drop slag, is elastic, moist, fragrant and not greasy.
Specifically, the cake blank comprises the following raw materials in parts by weight: 7.5 parts of low-gluten flour, 9.5 parts of cane sugar, 3.5 parts of olive oil, 9.5 parts of probiotic cow milk, 30 parts of eggs and 0.35 part of tara powder.
Further, the preparation method of the probiotic cow milk cake blank comprises the following steps:
(1) separating egg white and egg yolk, and treating with two basins without water and oil respectively;
(2) egg yolk treatment: stirring the yolk with egg for about 10 minutes; adding 3.5 parts of cane sugar and stirring uniformly, then adding 9.5 parts of the solidified probiotic cow milk and 3.5 parts of olive oil and stirring uniformly; adding 7.5 parts of low-gluten flour, and uniformly stirring to form paste for later use;
(3) Protein treatment: adding 6 parts of cane sugar into the protein, stirring the protein uniformly by using an egg pump, then beating the protein for 4 minutes at a low speed by using an electric egg beater, and beating for about 2 minutes at a high speed until the protein is uniform and has grains;
(4) taking the just beaten egg white liquid in the step (3), adding the egg white liquid into the pasty egg yolk mixed liquid obtained in the step (3) in two times, and stirring uniformly by a vertical turning method; the mixture can not be stirred circularly and is uniform;
(5) pouring the mixture obtained in the step (4) into a mold, shaking the mold to be flat and shaking air bubbles, and fermenting at room temperature for about 5-10 minutes to obtain a green body;
(6) putting the green body obtained in the step (5) into an oven which is preheated to the upper temperature and the lower temperature of 150 ℃, and baking for 30 minutes at the upper temperature and the lower temperature of 150 ℃; taking out the cake blank, shaking for several times, and then reversing the cake blank (preventing the cake from collapsing after shaking for several times); cooling to room temperature, and slowly taking off the mold; and then refrigerating at 0-6 deg.C.
Finally, the invention also provides a probiotic cow milk cake (composite cake) and a forming composite manufacturing method thereof. Besides the cake blank, the cake further comprises the following raw materials in parts by weight: 30 parts of unsalted butter, 15 parts of probiotic cow milk and 18 parts of flavor auxiliary materials (9 parts of auxiliary materials in each layer: 4.5 parts of mixture of unsalted butter and probiotic cow milk and 4.5 parts of wild blueberry jam or 4.5 parts of mixture of unsalted butter and probiotic cow milk and 4.5 parts of pudding).
The probiotic cow milk cake is prepared on the basis of the cake blank, and the specific preparation method comprises the following steps:
(1) pouring 30 parts of low-temperature (0-6 ℃) unsalted butter into a stirrer to be stirred until grains exist;
(2) adding 15 parts of low-temperature solidified probiotic cow milk into whipped unsalted cream obtained in the step (1), and continuously stirring at low speed in a stirrer;
(3) cutting the cake blank of the invention with the temperature of 0-6 ℃ into three pieces in parallel and evenly from the waist; uniformly smearing a layer of mixture of probiotic cow milk and unsalted butter obtained in the step (2) and 4.5 parts of mixture of blueberry jam on a cake blank; covering the second cake blank on the coated cake blank, uniformly coating a layer of mixture of 4.5 parts of the probiotic cow milk and the unsalted butter obtained in the step (2) and a layer of mixture of 4.5 parts of pudding on the second cake blank, and finally adding the last cake blank;
(4) and (3) smoothing the periphery and the surface of the round blank by using mixed cream (preferably 1:1 mixture of probiotic cow milk and cream, the dosage is determined according to the actual required thickness and is generally about 36 parts), and shaping.
The additives such as blueberry jam and pudding can be matched according to tastes, for example, the additives are changed into mango jam, strawberry jam and the like.
According to the cake blank and the composite cake, the self-made probiotic cow milk is used for replacing water and part of animal cream in the formula, the imported olive oil with low fat and low calorie is used for replacing domestic high-fat and high-calorie vegetable oil, and the probiotic cow milk self-made by four probiotic flora is used, so that the cake blank and the composite cake are firm in forming state and more convenient for forming and making of the probiotic cow milk cake. The prepared probiotic cow milk cake is not greasy in taste, fragrant, tender and longer in shelf life (the shelf life of a common chiffon cake in a wind cooling cabinet at 1-6 ℃ is 12 hours, and the shelf life of the probiotic cow milk cake in the wind cooling cabinet at 1-6 ℃ can reach 18 hours), so that the unbalanced state of intestinal microecology can be adjusted, the intestinal microecology tends to be balanced and is convenient to digest, and the probiotic cow milk cake is more favorable for recovering and enhancing human immunity and nutrient absorption of children and old people.
Detailed Description
To facilitate a better understanding of the invention by those skilled in the art, specific embodiments thereof are now given:
example 1
A solidified probiotic cow milk comprises the following raw materials in parts by weight: 500 parts of cow milk, 0.03 part of probiotics and 40 parts of cane sugar.
The probiotics are four strains of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus or bifidobacterium lactis which are mixed according to the mass ratio of 1:1:1: 1.
The preparation method comprises the following steps:
(1) pretreatment: heating cow milk to about 30 ℃, adding sucrose, continuously heating to 42 ℃, and circularly filtering by a filter by a pump;
(2) and (3) sterilization: heating the filtered milk obtained in the step (1) to 90 ℃ in a sterilization part and a holding part, holding for 5min for sterilization, and then cooling to 43-45 ℃;
(3) inoculation: inoculating probiotic bacteria at 42-43 deg.C; after inoculation, the headspace of the container is reduced as much as possible, and the environment for inoculating the strain is close to the sterile state; the time of the inoculation process is shortened as much as possible, and the fermentation time is prevented from being prolonged due to temperature reduction;
(4) fermentation: placing the inoculated glass container into a culture chamber, wherein the fermentation temperature is generally 40-43 ℃, and the fermentation time is generally 7-7.5 h;
(5) and (3) cooling: when the pH of the fermentation mixture reaches a certain value (typically 4.5), cooling is started, normally to a temperature of 18-20 ℃: after the pH value reaches the standard, the temperature is reduced to about 35 ℃ within 30min, and then the temperature is reduced to 18-20 ℃ within 30-40 min; finally, the temperature is reduced to 5 ℃ in a refrigeration house;
(6) after-ripening: refrigerating at 2-7 deg.C for 12-24 hr; after refrigeration and after-ripening, the generation of fragrant substances can be promoted, and the hardness of the probiotic milk is improved; the peak period for the production of the aroma is generally 4h after the preparation; the good flavor of the yoghurt is that a plurality of flavor substances are mutually balanced and are generally finished within 12-24 h.
Example 2
A probiotic cake blank comprises the following raw materials in parts by weight: 7.5 parts of low-gluten flour, 9.5 parts of cane sugar, 3.5 parts of olive oil, 9.5 parts of probiotic cow milk, 30 parts of eggs and 0.35 part of tara powder.
The preparation method comprises the following steps:
(1) separating egg white and egg yolk, and treating with two basins without water and oil respectively;
(2) egg yolk treatment: stirring the yolk with egg for about 10 minutes; adding 3.5 parts of cane sugar and stirring uniformly, then adding 9.5 parts of the solidified probiotic cow milk and 3.5 parts of olive oil and stirring uniformly; adding 7.5 parts of low-gluten flour, and uniformly stirring to form paste for later use;
(3) protein treatment: adding 6 parts of cane sugar into the protein, stirring the protein uniformly by using an egg pump, then beating the protein for 4 minutes at a low speed by using an electric egg beater, and beating for about 2 minutes at a high speed until the protein is uniform and has grains;
(4) taking the just beaten egg white liquid in the step (3), adding the egg white liquid into the pasty egg yolk mixed liquid obtained in the step (3) in two times, and stirring uniformly by a vertical turning method; the mixture can not be stirred circularly and is uniform;
(5) pouring the mixture obtained in the step (4) into a mold, shaking the mold to be flat and shaking air bubbles, and fermenting at room temperature for about 5-10 minutes to obtain a green body;
(6) Putting the green body obtained in the step (5) into an oven which is preheated to the upper temperature and the lower temperature of 150 ℃, and baking for 30 minutes at the upper temperature and the lower temperature of 150 ℃; taking out the cake blank, shaking for several times, and then reversing the cake blank (preventing the cake from collapsing after shaking for several times); cooling to room temperature, and slowly taking off the mold; and then refrigerating at 0-6 deg.C.
Example 3
The probiotic cow milk cake (composite cake) further comprises the following raw materials in parts by weight: 30 parts of unsalted butter, 15 parts of probiotic cow milk and 18 parts of flavor auxiliary materials (each layer of 9 parts of auxiliary materials comprises a layer of mixture of 4.5 parts of unsalted butter and probiotic cow milk and 4.5 parts of strawberry jam, and a layer of mixture of 4.5 parts of unsalted butter and probiotic cow milk and 4.5 parts of pudding).
The preparation method comprises the following steps:
(1) pouring 30 parts of low-temperature (0-6 ℃) unsalted butter into a stirrer to be stirred until grains exist;
(2) adding 15 parts of low-temperature solidified probiotic cow milk into whipped unsalted cream obtained in the step (1), and continuously stirring at low speed in a stirrer;
(3) cutting the cake blank of the invention with the temperature of 0-6 ℃ into three pieces in parallel and evenly from the waist; uniformly smearing a layer of mixture of probiotic cow milk and unsalted butter obtained in the step (2) and 4.5 parts of mixture of blueberry jam on a cake blank; covering the second cake blank on the coated cake blank, uniformly coating a layer of mixture of 4.5 parts of the probiotic cow milk and the unsalted butter obtained in the step (2) and a layer of mixture of 4.5 parts of pudding on the second cake blank, and finally adding the last cake blank;
(4) And (3) trowelling the periphery and the surface of the round blank by 36 parts of mixed cream (a 1:1 mixture of probiotic cow milk and unsalted butter) and shaping.
Furthermore, it should be understood that although the present specification describes embodiments in detail, not every embodiment contains only a single technical solution, and such description is for the sake of clarity only, and those skilled in the art should make the specification as a whole, and the technical solutions in the embodiments may be appropriately combined to form other embodiments understood by those skilled in the art.
Claims (10)
1. The solidified probiotic cow milk is characterized by comprising the following raw materials in parts by weight: 500 parts of cow milk, 0.03 part of probiotics and 40 parts of cane sugar.
2. The set-type probiotic cow's milk according to claim 1, wherein said probiotic is a mixed species of at least two of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, or Bifidobacterium lactis.
3. Solidified probiotic cow milk according to claim 1 or 2, characterized in that it is produced by a process comprising:
(1) pretreatment: heating cow milk to about 30 ℃, adding sucrose, continuously heating to 42 ℃, and filtering;
(2) And (3) sterilization: keeping the filtered milk obtained in the step (1) at 90 ℃ for 5min for sterilization, and then cooling to 43-45 ℃;
(3) inoculation: inoculating probiotic bacteria at 42-43 deg.C;
(4) fermentation: fermenting at 40-43 deg.C for 7-7.5 hr;
(5) and (3) cooling: when the pH value of the fermentation mixture reaches a certain value, cooling to 18-20 ℃;
(6) after-ripening: refrigerating at 2-7 deg.C for 12-24h to obtain probiotic milk.
4. A probiotic cow's milk cake biscuit characterized in that it is made of a set probiotic cow's milk according to any one of claims 1-3.
5. The probiotic cow milk cake blank according to claim 4, wherein said cake blank comprises the following raw materials in parts by weight: 7.5 parts of low-gluten flour, 9.5 parts of cane sugar, 3.5 parts of olive oil, 9.5 parts of probiotic cow milk, 30 parts of eggs and 0.35 part of tower powder.
6. The probiotic bovine milk cake blank according to claim 4 or 5, wherein said probiotic bovine milk cake blank is made by a process comprising:
(1) separating egg white and egg yolk, and treating with two basins without water and oil respectively;
(2) egg yolk treatment: stirring the yolk with egg for about 10 minutes; adding 3.5 parts of cane sugar and stirring uniformly, then adding 9.5 parts of solidified probiotic cow milk and 3.5 parts of olive oil and stirring uniformly;
Adding 7.5 parts of low-gluten flour, and uniformly stirring to form paste for later use;
(3) protein treatment: adding 6 parts of cane sugar into the protein, stirring the protein uniformly by using an egg pump, then adding 0.35 part of tower powder, beating the protein for 4 minutes at a low speed by using an electric egg beater, beating for about 2 minutes at a high speed until the protein is uniform and has grains;
(4) taking the just beaten egg white liquid in the step (3), adding the egg white liquid into the pasty egg yolk mixed liquid obtained in the step (3) in two times, and stirring uniformly by a vertical turning method; the mixture can not be stirred circularly and is uniform;
(5) pouring the mixture obtained in the step (4) into a mold, shaking the mold to be flat and shaking air bubbles, and fermenting at room temperature for about 5-10 minutes to obtain a green body;
(6) putting the green body obtained in the step (5) into an oven which is preheated to the upper temperature and the lower temperature of 150 ℃, and baking for 30 minutes at the upper temperature and the lower temperature of 150 ℃; taking out the cake blank, shaking for several times, and then reversing the cake blank (preventing the cake from collapsing after shaking for several times); cooling to room temperature, and slowly taking off the mold; and then refrigerating at 0-6 deg.C.
7. A probiotic cow's milk cake, wherein said probiotic cow's milk cake comprises a probiotic cow's milk cake biscuit according to any one of claims 4-6.
8. The probiotic cow's milk cake of claim 7, which comprises the following raw materials in parts by weight in addition to the cake blank: 30 parts of unsalted butter, 15 parts of probiotic cow milk and 18 parts of flavor auxiliary materials.
9. The probiotic cow's milk cake of claim 7 or 8, wherein the probiotic cow's milk cake is prepared by the following method:
(1) pouring 30 parts of low-temperature (0-6 ℃) unsalted butter into a stirrer to be stirred until grains exist;
(2) adding 15 parts of low-temperature solidified probiotic cow milk into whipped unsalted cream obtained in the step (1), and continuously stirring at low speed in a stirrer;
(3) cutting the cake blank of the invention with the temperature of 0-6 ℃ into three pieces in parallel and evenly from the waist; uniformly smearing a layer of mixture of probiotic cow milk and unsalted butter obtained in the step (2) and 4.5 parts of mixture of blueberry jam on a cake blank; covering the second cake blank on the coated cake blank, uniformly coating a layer of mixture of 4.5 parts of the probiotic cow milk and the unsalted butter obtained in the step (2) and a layer of mixture of 4.5 parts of pudding on the second cake blank, and finally adding the last cake blank;
(4) and (5) troweling the periphery and the surface of the round blank by using mixed cream, and shaping.
10. The probiotic qui-kefir, according to any of claims 7 to 9, wherein additives such as blueberry jam and pudding can be optionally matched according to taste, for example, changed into mango jam, strawberry jam, etc.
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| CN105076294A (en) * | 2015-08-31 | 2015-11-25 | 华东师范大学 | Application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes |
| CN105580916A (en) * | 2015-12-17 | 2016-05-18 | 安庆职业技术学院 | Low-calorie probiotic compound pattern mounting cream and whipping method thereof |
| CN105613690A (en) * | 2016-04-07 | 2016-06-01 | 李建贤 | Key preparation method of blueberry yogurt chiffon cakes |
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Application publication date: 20201030 |