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Cake containing neotame and preparation method thereof

A cake and neotame technology, applied in baking, baked goods, food science, etc., to achieve the effect of pleasant taste, simple process and obesity reduction

Inactive Publication Date: 2013-01-02
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The primary purpose of the present invention is to overcome the deficiencies of sucrose-containing products, solve the problems in the application of sweeteners, and promote the application of novel sweetener neotame, and provide a cake containing neotame

Method used

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  • Cake containing neotame and preparation method thereof
  • Cake containing neotame and preparation method thereof
  • Cake containing neotame and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Compared with sucrose, the sweetness of neotame is about 8000 times that of sucrose, so it needs to be used as a solution. The preparation method is to weigh 0.1g neotame with a precision balance, add water to make the volume to 100mL, the concentration of the obtained neotame solution is 1g / L, and each milliliter of the solution is equivalent to 8g sucrose. The neotame is self-made neotame. For the preparation method, refer to step ④ in Example 1 of the invention patent "Synthetic method of neotame" (CN 100432097C). The purity of the obtained neotame is ≥99%, and the quality meets the requirements of FCC IV.

[0034] A neotame-containing cake of the present invention is prepared from the following raw materials by weight ratio: 62.5 g of low-gluten flour, 60.0 g of eggs, 45.0 g of sucrose, 0.625 mL of neotame solution with a concentration of 1 g / L, and full fat Milk powder 7.5g, soybean oil 6.0g, cake oil 1.25g, edible baking soda 0.5g. The amount of neotame replacing...

Embodiment 2

[0043] Compared with sucrose, the sweetness of neotame is about 8000 times that of sucrose, so it needs to be used as a solution. The preparation method is to weigh 0.1g neotame with a precision balance, add water to make the volume to 100mL, the concentration of the obtained neotame solution is 1g / L, and each milliliter of the solution is equivalent to 8g of sucrose. The neotame is self-made neotame. For the preparation method, refer to step ④ in Example 1 of the invention patent "Synthetic method of neotame" (CN 100432097C). The purity of the obtained neotame is ≥99%, and the quality meets the requirements of FCC IV.

[0044] A neotame-containing cake of the present invention is prepared from the following raw materials in weight proportions: 62.5g of low-gluten flour, 60.0g of eggs, 42.5g of sucrose, 0.937mL of neotame solution with a concentration of 1g / L, and full-fat Milk powder 7.5g, soybean oil 6.0g, cake oil 1.25g, edible baking soda 0.5g. The amount of neotame repla...

Embodiment 3

[0053] Compared with sucrose, the sweetness of neotame is about 8000 times that of sucrose, so it needs to be used as a solution. The preparation method is to weigh 0.1g neotame with a precision balance, add water to make the volume to 100mL, the concentration of the obtained neotame solution is 1g / L, and each milliliter of the solution is equivalent to 8g sucrose. The neotame is self-made neotame. For the preparation method, refer to step ④ in Example 1 of the invention patent "Synthetic method of neotame" (CN 100432097C). The purity of the obtained neotame is ≥99%, and the quality meets the requirements of FCC IV.

[0054] A neotame-containing cake of the present invention is prepared from the following raw materials by weight ratio: 62.5g of low-gluten flour, 60.0g of eggs, 40.0g of sucrose, 1.25mL of neotame solution with a concentration of 1g / L, and full-fat Milk powder 7.5g, soybean oil 6.0g, cake oil 1.25g, edible baking soda 0.5g. The amount of neotame replacing sucro...

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Abstract

The invention provides a cake containing neotame and a preparation method thereof. The cake containing neotame is prepared from the following raw materials by weight: 62.5g of low gluten flour, 60g of eggs, 40-45g of cane sugar, 0.625-1.25ml of neotame solution with the concentration of 1g / L, 7.5g of cream milk powder, 6.0g of soybeam oil, 1.25g of cake oil, and 0.5g of edible baking soda. The technological process for preparing the cake containing neotame provided by the invention comprises the flowing steps: raw materials and auxiliary materials pretreatment, stirring and mixing, injection molding, baking, and cooling to obtain a finished product. The invention has the advantages that the cake containing neotame prepared by the invention has a golden yellow surface and mellow taste, theappearance is regular, the aroma is rich, the inner tissue is uniform, no big air holes exist, and the sweetness is moderate, and the cake tastes soft.

Description

technical field [0001] The invention belongs to the technical field of food additive applications, in particular to a neotame-containing cake. Background technique [0002] Cake is a kind of food cake, which is rich in nutrition and soft in taste, and is deeply loved by consumers. [0003] Traditional cakes are sweetened with sucrose. Sucrose is the oldest sweetener, which has a good taste and high safety, and has been used by humans for a long time. However, the use of sucrose also has deficiencies. First, it is a nutritional sweetener. Too much intake will cause obesity; secondly, the intake of sucrose will cause fluctuations in blood sugar in the human body, which is not good for diabetics; However, too much sucrose intake can easily cause dental caries. [0004] Neotame is a new type of high-efficiency sweetener with high sweetness, about 8000 times that of sucrose. Neotame has pure sweetness, no bitterness and metallic taste, not only can be used in food and beverag...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 林楠晏日安孔令汇
Owner JINAN UNIVERSITY
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