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Probiotics cream cake

A probiotics and cake technology, applied in cream preparations, baking, dough processing and other directions, can solve the problems of unfavorable intestinal environment, not meeting the requirements of digestion and absorption, and not being able to enjoy the delicious cakes often, so as to reduce accumulation, Good health effects

Inactive Publication Date: 2014-06-25
吕艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After testing, according to the latest information released by the World Health and Nutrition Organization, the ratio of its nutritional ingredients does not meet the requirements of human digestion and absorption. If the sucrose content is too high, it may cause a burden on the human digestive system and is not conducive to the balance of the intestinal environment. Regular consumption may cause obesity, so sub-healthy people with "three highs" cannot often enjoy the delicacy of cakes

Method used

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Embodiment

[0008] Cream cake provided by the present invention, its batching composition comprises the raw material that constitutes common cake base, such as egg, sugar, wheat flour, refined oil, cream of tartar, milk, starch, and the raw material of other part, such as milk, egg, white granulated sugar, Coagulant, pectin, butter, it also comprises probiotic powder; Said probiotic powder content is equivalent to 3% of cream weight; Also comprise fructooligosaccharide and bean powder in the raw material of described cake base; Said fructooligosaccharide The content of bean flour is equivalent to 8% of the weight of the cake base, and the content of soybean flour is equivalent to 2.5% of the weight of the cake base.

[0009] The process of using the ingredients to make cream cakes includes an ingredient preparation process, a taste preparation process, a stirring and beating process, a stirring process, a mixing filling process, a baking process, a demoulding process, and a decoration proc...

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PUM

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Abstract

The invention discloses a probiotics cream cake. Probiotics powder are added to the ingredients of the cake and fructo-oligosaccharide and bean flour are added to cake dough ingredients. The probiotics cream cake has the advantages that cake flavor is unaffected, cane sugar content is lowered, and beneficial bacteria can be activated.

Description

technical field [0001] The invention belongs to the technical field of cake making, and in particular relates to a cream cake formula. Background technique [0002] In the past, the raw materials used in cream cakes were mostly butter, white sugar, eggs, etc. The texture was soft and delicious, but it inevitably had the characteristics of high calorie, high sugar and high fat. After testing, according to the latest information released by the World Health and Nutrition Organization, the ratio of its nutritional ingredients does not meet the requirements of human digestion and absorption. If the sucrose content is too high, it may cause a burden on the human digestive system and is not conducive to the balance of the intestinal environment. Regular consumption may cause obesity, so sub-healthy people with "three highs" cannot often enjoy the delicacy of cakes. Contents of the invention [0003] The probiotic cream cake provided by the invention can not only allow d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34A23C13/16
Inventor 吕艳
Owner 吕艳
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