Health-care fresh cake with auxiliary hypoglycemic effect and making method thereof

Abstract

The invention provides a health-care fresh cake with an auxiliary hypoglycemic effect and a making method thereof. The cake is composed of, by weight, 55%-75% of low-gluten flour, 1.5%-3% of Phyllanthus reticulata leaf extract, 0.5%-2% of Broussonetia papyrifera leaf extract, 0.5%-2% of Calystegia hederacea extract, 0.5%-2% of Melastoma dodecandrum extract, 2%-5% of Robinia pollen, 4%-7% of Acer truncatum seed oil, 1.8%-3.5% of pectin powder, 6%-8% of partridge egg, 2%-4% of skim milk powder, 6%-8% of palatinitol and 0.2%-0.5% of aluminum-free double-effect baking powder; the materials are proportionally processed to make the cake. The cake has the advantages that the raw materials are high in synergistic effect, thus natural biological bacteriostasis, antisepsis and moisture holding capacity functions are achieved, biological hypoglycemic activity of the extracts is higher than that achieved from single addition, nutrient elements are more balanced and richer, hypoglycemic and health-care effects are remarkable, freshness lifetime is prolonged, and edible safety is higher. The cake is fragrant, soft, fluffy and tasty and helps people control or even decrease blood glucose with regular eating.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a health-care and fresh-keeping cake for assisting in lowering blood sugar and a preparation method thereof. Background technique [0002] As a kind of popular pastry food, cake is popular with people always because of its soft texture, high elasticity, strong fragrance, easy digestion and convenient eating. Yet the cake major part on the market is to be main raw material with egg, sugar, flour and fat, is modulated into the loose batter, pours into mold pan, and operations such as baking make a kind of soft cake product of tissue. It contains relatively few nutrients, and is high in sugar, fat and calories, so it is not suitable for diabetics and obese patients. Moreover, the existing cakes have a large water holding capacity, are not resistant to storage, have a short shelf life, and are prone to dehydration during storage. Generally, the aging rate increases linearly...

AI Technical Summary

Problems solved by technology

Moreover, the existing cakes have a large water holding capacity, are not resistant to storage, have a short shelf life, and are prone to dehydration during storage. Generally, the aging rate increases linearly within 3 days at room temperature, and the internal tissue will become hard and easy to dry. Invaded by mold, resulting in mildew, spots and spoilage

Therefore, in cake making, it is often necessary to add a certain amount of synthetic preservatives to prolong the shelf life of cakes. Synthetic preservatives are more or less toxic, and excessive intake will cause damage to human health.