Xylitol date cake and manufacture method thereof

A production method, xylitol technology, applied in baking, dough processing, baked food, etc., can solve the problem of jujube cake being prohibitive, and achieve the effect of being rich in nutrition and easy to digest

Inactive Publication Date: 2013-03-13
DALIAN CHUANGDA TECH TRADE MARKET
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the addition of white sugar to traditional jujube cakes, some people with diabetes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A xylitol jujube cake with low sugar content, the raw materials and their weight proportions are: 4 parts of eggs, 10 parts of xylitol, 20 parts of milk, 20 parts of low-strength noodles, 7 parts of vegetable oil, and 2 parts of baking powder share.

[0015] The production steps are:

[0016] (1) Separate the egg white and egg yolk first, beat the egg white with an egg beater, add xylitol three times while beating, until the egg white turns white and can stand up;

[0017] (2) Put the egg yolks separated in (1) above into a bowl, add milk and vegetable oil and stir well, set aside;

[0018] (3) Add jujube paste to the egg yolk mixture in (2) above and stir to form a thin egg yolk paste;

[0019] (4) Mix the low-gluten flour and baking powder well, after sifting, add the egg yolk and jujube paste in (3) above, mix well to form a jujube cake paste, do not stir at this time, so as not to force the batter;

[0020] (5) Put the stirred egg whites on top of the batter, do ...

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PUM

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Abstract

The invention provides a xylitol date cake which comprises 4 parts of eggs, 10 parts of xylitol, 20 parts of milk, 20 parts of low gluten flour, 7 parts of vegetable oil and 2 parts of baking powder. The xylitol date cake manufactured according to the invention is fragrant, sweet and tasty, oil but not greasy, rich in nutrients, and easy to digest and absorb by intestines and stomach, and belongs to low-sugar low-calorie food.

Description

technical field [0001] The invention relates to the field of food, in particular to a xylitol jujube cake with low sugar content. Background technique [0002] Jujube cake has a long-lasting fragrance and a silky sweet taste. It contains nutrients such as vitamin C, protein, calcium, iron, and vitamins. The effect. Because jujube cake has authentic taste and reasonable price, and red dates contain many nutrients needed by the human body, it is widely loved by modern consumer groups. There is a saying among the people that "commonly made jujube cake is healthy and refreshing". But because white sugar has been added in the traditional jujube cake, some diabetic people who love to eat jujube cake but are afraid of high blood sugar are discouraged from jujube cake. Contents of the invention [0003] The invention provides a xylitol jujube cake with low sugar content, the raw materials and their weight proportions are: 4 parts of eggs, 10 parts of xylitol, 20 parts of milk, 2...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/18
Inventor 王艳妹
Owner DALIAN CHUANGDA TECH TRADE MARKET
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