Low-fat low-sugar purple sweet potato mousse cake and preparation method thereof

A technology of mousse cake and purple sweet potato, which is applied in the field of low-fat and low-sugar purple sweet potato mousse cake and its preparation, can solve the problems of poor elasticity and flavor, rough cake structure, looseness and dryness, etc.

Inactive Publication Date: 2012-11-14
东莞市圣心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, while mousse cake brings people delicious food, its high-fat, high-sugar and high-oil raw material composition also brings many disadvantages to the health of consumers.
At the same time, the physical and chemical changes and interactions between the main ingredients in the cake, such as water, starch, and protein, during the baking and storage process, will cause the cake to sho

Method used

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  • Low-fat low-sugar purple sweet potato mousse cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0128] The low-fat and low-sugar purple potato mousse cake of this embodiment consists of the following ingredients:

[0129] 100kg of purple sweet potato conditioning flour, 5kg of xanthan gum, 7.5kg of gluten powder, 17.5kg of RES modified starch, 9kg of trehalose, 30kg of corn starch maltodextrin, 0.253kg of sodium dihydrogen phosphate, 1.25kg of table salt, sucrose 24 kg, 12.5 kg of milk, 13 kg of cheese, 13 kg of eggs, 0.01 kg of gelatine sheet, 1 kg equals 1 part by weight in this embodiment.

[0130] Wherein, the purple sweet potato conditioning pasta flour is made up of the composition by weight:

[0131] 36 parts of low-gluten flour, 40 parts of whole purple potato powder, and 0.2 parts of soybean lecithin powder.

[0132] The preparation method of the low-fat and low-sugar purple potato mousse cake of the present invention is as follows:

[0133] The first step: main material preparation

[0134] 1. Preparation of purple potato powder

[0135] (1) Selec...

Embodiment 2

[0168] The low-fat and low-sugar purple potato mousse cake of this embodiment consists of the following ingredients:

[0169] 100kg of purple sweet potato conditioning flour, 8kg of xanthan gum, 10kg of gluten powder, 20kg of RES modified starch, 10kg of trehalose, 33kg of corn starch maltodextrin, 0.5kg of sodium dihydrogen phosphate, 2kg of table salt, 26kg of sucrose kg, 16 kg of milk, 17 kg of cheese, 18 kg of eggs, and 0.01 kg of gelatin sheets.

[0170] Wherein, the purple sweet potato conditioning pasta flour is made up of the composition by weight:

[0171] 45 parts of low-gluten flour, 50 parts of whole purple potato powder, and 1 part of soybean lecithin powder.

[0172] The difference between the preparation method of the low-fat and low-sugar purple potato mousse cake of the present embodiment and that of Example 1 is that

[0173] The first step of preparing the first part of the main ingredient is the preparation of the whole purple potato powder. (4) Add purpl...

Embodiment 3

[0180] The low-fat and low-sugar purple potato mousse cake of this embodiment consists of the following ingredients:

[0181] 100kg of purple sweet potato conditioning flour, 8.75kg of xanthan gum, 10kg of gluten powder, 21kg of RES modified starch, 12kg of trehalose, 33 kg of corn starch maltodextrin, 0.6kg of sodium dihydrogen phosphate, 2 kg of table salt, 27 kg of sucrose , 17 kg of milk, 17 kg of cheese, 20 kg of eggs, and 0.02 kg of gelatin sheets.

[0182] Wherein, the purple sweet potato conditioning pasta flour is made up of the composition by weight:

[0183] 40 parts of low-gluten flour, 48 parts of whole purple potato powder, and 0.6 parts of soybean lecithin powder.

[0184] The difference between the preparation method of the low-fat and low-sugar purple potato mousse cake of the present embodiment and that of Example 1 is that

[0185] The first step of preparing the first part of the main ingredient is the preparation of the whole purple potato powder. (4) Ad...

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Abstract

The invention belongs to the technical field of food processing methods and particularly relates to a low-fat low-sugar purple sweet potato mousse cake and a preparation method thereof. The preparation method comprises the following steps of: taking purple sweet potato conditioning flour as a principal material; based on the weight of the principal material, adding xanthan gum, vital gluten, RES modified starch, trehalose, maize starch maltodextrin, sodium dihydrogen phosphate, salt, sucrose, milk, a cheese, an egg and gelatine sheet according to a certain proportion; and processing. The preparation method is characterized in that the ageing resistance of cakes is enhanced by food gums and wheat gluten proteins added based on the conventional cake processing method; and heat quantity of cakes is reduced by fat substitutes and natural sweeteners based on the conventional cake processing method. Compared with the prior art, the low-fat low-sugar purple sweet potato mousse cake provided by the invention can keep the original nutrition and flavor of purple sweet potatoes in the longer quality guarantee period, and has the characteristics of low fat and low sugar, soft material, fresh and cool mouth feel, melting in the mouth, high nutritional value and high stability.

Description

technical field [0001] The invention relates to the technical field of food processing methods, in particular to a low-fat and low-sugar purple potato mousse cake and a preparation method thereof. Background technique [0002] Mousse cake is a kind of dessert. It is softer than pudding, melts in the mouth, and has a pleasant taste. It is very popular among consumers. However, while mousse cake brings people delicious food, its high-fat, high-sugar and high-oil raw material composition also brings many disadvantages to the health of consumers. At the same time, the physical and chemical changes and interactions between the main ingredients in the cake, such as water, starch, and protein, during the baking and storage process, will cause the cake to show aging such as rough structure, loose dryness, poor elasticity and flavor. Phenomena, resulting in a decrease in quality. Purple sweet potato is rich in nutrients and rich in anthocyanins. It has outstanding effects on scaven...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23L1/2165A23L19/15
Inventor 卢汝滔
Owner 东莞市圣心食品有限公司
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