Preparation method of mulberry leaf sugar-free walnut cake

Abstract

The invention discloses a preparation method of a mulberry leaf sugar-free walnut cake. Steaming, high-temperature aroma bettering, smashing and other steps are carried out on mulberry leaves to obtain mulberry leaf powder, weak strength flour, corn modified starch, the mulberry leaf powder, xylitol, vegetable oil, egg liquid, zymin activated through warm water and baking soda are blended according to weight ratios to be fed into a walnut cake forming machine to be shaped up, and the mulberry leaf sugar-free walnut cake is obtained after baking and cooling. According to the preparation method, a traditional formula of the walnut cake is improved, the amount of oil and fats in the walnut cake is reduced, the modified starch, the mulberry leaf powder and the zymin which are of reasonable proportions are added, the problems that a common low-fat sugar-free walnut cake is dry, hard and coarse and the like are resolved, and damage of excessive chemical raising agents is avoided; the prepared mulberry leaf sugar-free walnut cake has the clean aroma and the green color of the mulberry leaves, is crispy and tasty, has the health care functions of lipid-decreasing, blood pressure reduction, diabetes resistance and the like, and is delicious, healthy and suitable for being eaten by various crowds.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing mulberry leaf sugar-free peach cakes. Background technique [0002] Peach crisp is one of the cakes that people often eat. It is famous all over the country for its dry, crisp, crisp and sweet characteristics. The main ingredients are flour, eggs, oil, etc., containing carbohydrates, protein, fat, vitamins, calcium, potassium, Phosphorus, sodium, magnesium, selenium and other minerals are convenient to eat, especially loved by the elderly and children. [0003] For a long time, the production of peach cakes has continued to use traditional techniques and formulas. In order to achieve the sweet and crisp effect of the product, a large amount of oil, sugar and chemical leavening agents (baking soda, stinky powder, baking powder, alum, etc.) have been added to produce palace peach cakes. Traditional peach crisps, such as five kernel crisps, melon seed...

AI Technical Summary

Problems solved by technology

[0004] The traditional production of peach cakes relies on a large amount of sugar and oil to make the peach cakes crispy and crispy. If the amount of oil and sugar is simply reduced, the cracking degree of the product will decrease, the oiliness will decrease, and the taste will be hard but not crispy. It needs to rely on baking powder And the function improves the crispness of the peach cake. With the increase of the amount of baking powder, the internal space of the peach cake becomes larger and the taste is rough