Chiffon cake for lowering cholesterol and preparation method of chiffon cake

Abstract

The invention discloses a chiffon cake for lowering cholesterol and a preparation method of the chiffon cake. The chiffon cake comprises the following raw materials in parts by weight: 90-100 parts of flour, 10-20 parts of red konjic rice powder, 5-10 parts of persimmon leaf powder, 10-15 parts of grape pip powder, 8-12 parts of oat powder, 80-90 parts of milk, 150-180 parts of protein, 60-70 parts of egg yolk, 2-3 parts of scutellaria, 1-3 parts of dogbane leaf, 2-3 parts of shaddock peel, 2-4 parts of cassia seeds, 1-2 parts of kudzuvine root, 0.5-1.5 parts of pumpkin peel, 2-3 parts of Hemerocallis citrina, 1-2 parts of peanut shell, 20-30 parts of white sugar, 3-5 parts of baking powder, 2-3 parts of lemon juice, 5-8 parts of olive oil, and the balance of water. According to the chiffon cake, the flour serves as a basic raw material, nutrition and health care factors including the red konjic rice powder, the persimmon leaf powder and the like are added, and effective functional ingredients including the dogbane leaf, the shaddock peel and the like are added, so that the prepared cake has a good effect of lowering cholesterol. The chiffon cake provided by the invention is low in sugar content, rich in nutrients, light and tender in taste, and high in health care value, so that the chiffon cake is suitable for various crowds.

Description

technical field [0001] The invention relates to the field of food, in particular to a cholesterol-lowering chiffon cake and a preparation method thereof. Background technique [0002] The main ingredients of cakes are flour, eggs, cream, etc., containing carbohydrates, proteins, fats, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium, selenium, etc. Cakes are used as daily food, because they are convenient to eat and easy to carry And widely loved by consumers. However, due to high sugar content and high calories, it is easy to cause high blood sugar and high cholesterol. Contents of the invention [0003] The object of the present invention is to provide a chiffon cake with low sugar content and lower cholesterol and a preparation method thereof, aiming at the problems of high sugar content in existing cakes. [0004] For achieving above object, technical scheme of the present invention is as follows: [0005] A chiffon cake for loweri...

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a chiffon cake with low sugar content and lower cholesterol and its preparation method for the existing cakes with high sugar content.