Health protection cake capable of adjusting blood glucose and blood fat and production method thereof

Abstract

The invention provides a health protection cake capable of adjusting blood glucose and blood fat. The health protection cake capable of adjusting the blood glucose and the blood fat is characterized in that the raw material formula of the cake comprises, by weight percentage, 55 to 75% of low-gluten flour, 1.5 to 3% of moso bamboo shoot tender tip extractive, 0.5 to 2% of hedge prinsepia nut leaf extractive, 0.5 to 2% of ipomoea pescaprae sweet extractive, 0.5 to 2% of Chinese chestnut involucre extractive, 3 to 5% of atriplex triangularis powder, 4 to 6% of aurea helianthus, 2 to 4% of pectin powder, 6 to 9% of partridge eggs, 2 to 4% of skim milk powder and 5 to 8% of palatinitol. The above raw materials make the cake after reasonable processing, a synergistic effect of the raw materials is strong, nutrient elements are balance and rich, and accordingly the cake has naturally biological bacteriostasis, mould proof, freshness keeping and water holding capabilities, delays the ageing process, prolongs the refreshing time, meanwhile has a blood glucose reducing and blood fat reducing function, is fine and smooth in texture and aromatic in flavor, adjusts the blood glucose and the blood fat, reduces the blood viscosity and prolongs the service life after long time consumption and is particularly suitable for diabetes, hypertension and hyperlipidemias patients and the obesity.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a health cake with adjustable blood sugar and blood fat 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, easy digestion and convenient eating. But the cake on the market is basically all to be main raw material with egg, sugar, flour and fat, is modulated into the loose batter, pours into mold, a kind of soft pastry food that is made after baking. It contains relatively few nutrients and contains high fat and sugar. It is a high-sugar, high-fat, high-calorie food. If it is not controlled, it is easy to cause obesity, and even the content of cholesterol in the blood will be higher than the normal value. Once cholesterol is deposited on the inner wall of the blood vessel, the blood vessel will be blocked, and hyperlipidemia will follow. Hyperl...

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. Microbial contamination, resulting in mildew, spots and other corruption

In order to solve this problem, many manufacturers will add a certain amount of synthetic preservatives in cake making. Synthetic preservatives are more or less toxic, and excessive intake will cause damage to human health.