Low-sugar purple sweet potato chiffon cake and preparation method thereof

A chiffon cake and a production method technology, applied in the directions of baking, dough processing, baked food, etc., can solve the problem of high sugar content, achieve high moisture content, avoid the use of color additives, and reduce heat.

Inactive Publication Date: 2016-08-17
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its sugar content is still high, which limits its acceptance by some consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: present embodiment a kind of low-sugar purple sweet potato chiffon cake and preparation method thereof, prepare according to the following steps:

[0037] 1. Pretreatment of raw materials

[0038] Select 3kg of fresh and clean eggs, remove the eggshell, and separate the egg white from the protein; select low-gluten flour, weigh 1kg and sieve; commercially available purple sweet potato powder, weigh 250g and sieve; another weigh 560g of milk, Edible oil 540g, sucralose 1.16g, soft white sugar 70g, salt 6g, lemon for later use.

[0039] 2. Modulation of egg yolk

[0040] Put the egg yolk in a stainless steel basin, add sucralose, beat until the sugar dissolves, then add edible oil and milk, beat evenly, and finally add the mixture of low-gluten flour and whole purple potato powder and mix well. Set aside for later use.

[0041] 3. Whipping of protein

[0042] Pour egg whites into a water-free, oil-free whisk. If too much sugar is added at one time, it w...

Embodiment 2

[0054]Embodiment 2: present embodiment a kind of low-sugar purple sweet potato chiffon cake and preparation method thereof, prepare according to the following steps:

[0055] 1. Pretreatment of raw materials

[0056] Select 1.5kg of fresh and clean eggs, remove the egg shell, and separate the egg white from the protein; select low-gluten flour, weigh 500g and sieve; commercially available purple sweet potato powder, weigh 125g and sieve; and weigh 270g of milk , edible oil 265g, sucralose 0.58g, soft white sugar 35g, salt 3g, lemon for later use.

[0057] 2. Modulation of egg yolk

[0058] Put the egg yolk in a stainless steel basin, add sucralose, beat until the sugar dissolves, then add edible oil and milk, beat evenly, and finally add the mixture of low-gluten flour and whole purple potato powder and mix well. Set aside for later use.

[0059] 3. Whipping of protein

[0060] Pour egg whites into a water-free, oil-free whisk. If too much sugar is added at one time, it w...

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PUM

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Abstract

The invention relates to a low-sugar purple sweet potato chiffon cake and a preparation method thereof. The low-sugar purple sweet potato chiffon cake comprises the following raw materials in parts by mass: 1000 parts of weak strength flour, 220-280 parts of purple sweet potato flour, 2950-3100 parts of eggs, 540-580 pars of milk, 520-570 parts of edible oil, 67-73 parts of soft white sugar, 1.14-1.18 parts of sucralose and 3-8 parts of salts, and further comprises lemon juice; and when the dose of the eggs is 300 g, the dose of the lemon juice is 1-5 drops. The low-sugar purple sweet potato chiffon cake has unique color and luster, smell and rich nutritional quality, is fine in cake texture and is complete in cake surface. The low-sugar purple sweet potato chiffon cake adopts the sucralose to replace part of the soft white sugar, is beneficial for greatly reducing the sugar content while guaranteeing the sweetness, and is more beneficial for being accepted by a consumer.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-sugar purple sweet potato chiffon cake and a preparation method thereof. Background technique [0002] Chiffon cake is a special cake that separates the egg yolk from the egg white. The main raw materials are eggs, low-gluten flour, sugar, edible oil, and milk. It does not contain leavening agents, and only uses egg whites for whipping, so the texture is fluffy, the water content is high, the taste is delicate and moist, and the egg fragrance is abundant. At the same time, chiffon cake has a low oil content, which caters to the current consumer demand for low-fat food, so it is currently one of the most popular pastries among consumers. However, its sugar content is still high, which limits its acceptance by some consumers. [0003] Purple potato (Solanum tuberdsm) is rich in cellulose, vegetable protein, starch, pectin, free amino acids, vitamins and various mine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/18
CPCA21D2/181A21D2/366
Inventor 吴艳徐中香梅俊
Owner SHANGHAI JIAO TONG UNIV
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