Application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes

A maltodextrin, yogurt cake technology, applied in the application, dairy products, milk preparations and other directions, can solve the problems of unfavorable consumption of full-fat yogurt, incomplete frankincense, and impact on the quality of yogurt.

Inactive Publication Date: 2015-11-25
EAST CHINA NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yogurt is a nutritional product that people like, but full-fat yogurt contains more fat and is not conducive to the consumption of obese and high blood lipid groups
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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0100] The preparation of low-fat cake comprises the following steps:

[0101] (1) Sift the flour, and separate the egg white and egg yolk;

[0102] (2) Add the first fine granulated sugar to the egg white three times, and send it to neutral;

[0103] (3) Add the second granulated sugar to the egg yolk, beat it gently with an egg beater until it becomes a paste; add salad oil and milk to the egg yolk paste in turn, and stir well; then add maltodextrin and stir evenly; then add After sifting the flour, use a rubber spatula to gently mix it evenly; put 1 / 3 of the egg white into the egg yolk paste; use a rubber spatula to gently mix it evenly, then add the remaining egg white, and use the same method to mix it evenly until the egg white Mix well with egg yolk paste;

[0104] (4) Pour the mixed cake batter into the mold, put it into the preheated oven, and bake for about 40 minutes.

[0105] Wherein, in the preparation method of described low-fat cake, the content of each compo...

Embodiment 2

[0124] The preparation of low-fat milk comprises the following steps:

[0125] ① Disinfection of containers: Add less than 1cm of water to the boiling water pot, and put in the liner, lid, spoon and small bottle.

[0126] ②Cover the pot, after the water boils, turn off the minimum heat, take out the contents of the pot for 1 to 2 minutes.

[0127] ③ Add ingredients: add skim milk powder and 4% to 8% sucrose to adjust the taste of yogurt.

[0128] ④ Homogenization: Heat the prepared milk to 60°C, and homogenize it in a homogenizer under a pressure of 8-10Mpa.

[0129] ⑤ Sterilization: High-temperature pasteurization method is used to sterilize at 90-95°C for 5 minutes.

[0130] ⑥ Inoculation: Add 2% to 3% of working starter to the sterilized raw milk at 43-45°C, wherein the working starter includes Streptococcus thermophilus and Lactobacillus bulgaricus.

[0131] ⑦ Subpackaging: After yogurt is fermented, it cannot be subjected to mechanical vibration, and must be subpackage...

Embodiment 3

[0149] The preparation of low-fat milk cake comprises the following steps:

[0150] The preparation method of above-mentioned low-fat milk cake comprises the following steps:

[0151] (1) egg white and egg yolk are separated;

[0152] (2) Add granulated sugar to the egg white, and beat it to a dry foamy protein paste;

[0153] ① Add butter to the container and melt it in water;

[0154] ②Continue to add yogurt and butter and mix well; add maltodextrin solution and mix well; then add egg yolks one by one to the yogurt paste and mix well; Foamy protein paste, cut and mixed evenly;

[0155] ⑨ Add the remaining protein paste, cut and mix well;

[0156] ⑩ Pour into the mold and put it into the preheated oven (you can start to preheat at 160 degrees for 10 minutes when you add sugar for the third time to beat the protein); among them, heat the water in the baking pan, and put the mold on the baking net; cover it after coloring Tin foil (do not cover it tightly), bake at 150 deg...

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PUM

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Abstract

The invention discloses application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes. The invention further discloses a formula and process of making the low-fat cakes, the yoghourt and the yoghourt cakes. The taste of food is improved by adding the maltodextrin. The made cakes, the yoghourt and yoghourt cakes have the advantages of being low in fat, low in sugar, appropriate in egg flavor, light and sweet in taste, reasonable in nutritional structure and the like. According to the application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes, no chemical additive harmful to the human body or containing potential harmful components such as baking powder and emulsifying agents is added, the required raw materials are easy to obtain, the cost is low, the processing process is easy and controllable, and large-scale production is facilitated.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to the application of maltodextrin in the preparation of low-fat cakes, yogurt and yogurt cakes Background technique [0002] The cake has the characteristics of soft tissue, high elasticity, rich nutrition, convenient eating, easy digestion, good color, aroma and taste, and is loved by consumers. Almost all current cakes contain high fat, high cholesterol and high energy (especially heavy oil cakes), and also contain chemical additives (such as baking powder, emulsifiers, etc.) that are harmful or potentially harmful to the human body. Excessive intake of chemical additives is more harmful to the human body, especially to children and the elderly with three highs. [0003] Yogurt is a nutritional product that people like, but full-fat yogurt is not conducive to the consumption of people with obesity and high blood fat because it contains more fat. The reduction of fat content in l...

Claims

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Application Information

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IPC IPC(8): A21D2/18A21D13/08A21D2/34A23C9/13
Inventor 王洪明张焕昭巫祖君高红亮
Owner EAST CHINA NORMAL UNIVERSITY
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