Konjak-containing sugar-free layer cake and preparation method thereof
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A konjac and sucrose-free technology is applied to pastry food and its preparation, konjac sugar-free thousand-layer cake and its preparation field, can solve the problem of not being able to satisfy the health-preserving masses and the like, and achieve the effects of unique flavor, rich nutrition and strong aroma
Inactive Publication Date: 2016-06-15
FUJIAN AGRI & FORESTRY UNIV
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However, it still contains more sucrose, which cannot meet the need...
Method used
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Embodiment 1
[0013] Embodiment 1, a kind of preparation method of konjac sugar-free mille-feuille cake comprises the following steps:
[0014] (1) Preparation of mixed raw flour slurry: ingredients by weight, mix 85 parts of horseshoe powder and 0.5 part of konjac fine powder evenly, add 2 times the weight of distilled water, 50 parts of sucrose-free pastry modifier and 3 parts of edible oil, Stir to form a slurry, pass through an 80-mesh sieve, remove the residue powder, and obtain a mixed raw powder slurry for later use;
[0015] (2) Steam forming: Brush a layer of edible oil on the surroundings of the mold in advance, pour the mixed raw flour slurry obtained in step (1) into the mold, smooth it, the thickness is 0.1cm, cover the surface of the mold with plastic wrap, wait for water After boiling, steam over high heat for 2 minutes, pour in the mixed raw flour slurry with a thickness of 0.1 cm again, steam over high heat for 2 minutes, repeat this 7 times, remove the plastic wrap, and ma...
Embodiment 2
[0017] Embodiment 2, a kind of preparation method of konjac sugar-free mille-feuille cake, comprises the following steps:
[0018] (1) Preparation of mixed raw flour slurry: ingredients by weight, mix 100 parts of horseshoe powder and 0.1 part of konjac powder evenly, add 3 times the weight of distilled water, 80 parts of sucrose-free pastry modifier and 5 parts of edible oil, Stir to form a slurry, pass through an 80-mesh sieve, remove the residue powder, and obtain a mixed raw powder slurry for later use;
[0019] (2) Steam forming: Brush a layer of edible oil on the surroundings of the mold in advance, pour the mixed raw flour slurry obtained in step (1) into the mold, smooth it, the thickness is 0.05cm, cover the surface of the mold with plastic wrap, wait for water After boiling, steam over high heat for 1 minute, pour in the mixed raw flour slurry with a thickness of 0.05 cm again, steam over high heat for 1 minute, repeat this 10 times, remove the plastic wrap, and make...
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Abstract
The invention relates to a konjak-containing sugar-free layer cake and a preparation method thereof. The preparation method of the konjak-containing sugar-free layer cake comprises steps: preparation of mixed raw powder paste, steaming for forming and cooling for demoulding. According to the konjak-containing sugar-free layer cake, water chestnut flour and konjak gulcomannan are taken as main materials, and the konjak gulcomannan has the efficacy of reducing blood lipid, blood glucose and blood pressure; the konjak gulcomannan is used for providing appropriate viscosity, texture, gelling and other characteristics for a food blending system, and the taste, the flavor and the health care function of food are greatly improved. A sucrose-free cake modifier is used for replacing sugar, the konjak gulcomannan is used for replacing common wheat flour, the suffering that a patient with hyperglycemia or a diabetic patient cannot taste sweet food is eliminated, fluctuation of the glucose and insulin level of blood cannot be caused, and food intake of the patient with hyperglycemia or the diabetic patient is improved. The konjak-containing sugar-free layer cake has aromatic and unique flavor, is full of elasticity, has rich nutrition, has health-care efficacy and is health-care nutritional food for the patient with hyperglycemia, the diabetic patient and other people.
Description
technical field [0001] The invention relates to a pastry food and a preparation method thereof, in particular to a konjac sugar-free mille-feuille cake and a preparation method thereof, belonging to the field of pastry food. Background technique [0002] Traditional snacks on the market can be said to be of various types and tastes. They are generally improved on the level of taste and flavor, which has met people's higher requirements for taste. However, with the improvement of people's living standards, people Health awareness and daily dietary structure are also quietly changing, and nutritional concepts such as sugar-free foods have gradually been accepted by people. Studies have shown that among all kinds of sugars, the human body absorbs monosaccharides the fastest, followed by sucrose (disaccharides), while polysaccharides need to be decomposed many times before they can be absorbed by the human body at a slower rate. Since sucrose has a high calorie content of 16.7K...
Claims
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Application Information
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