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Low-sugar nutritious cake made of litchi chinensis bacteria and potatoes and method for preparing low-sugar nutritious cake

A potato and potato powder technology, which is applied in the field of food processing, can solve the problems that litchi bacteria cannot be artificially cultivated, and achieve the effects of mild sweetness, reduced saturated fatty acid content, and improved retention rate

Inactive Publication Date: 2017-11-24
广东日可威食品原料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a low-sugar nutrient cake of lychee fungi and potatoes. The present invention cultivates lychee fungus mycelia through the method of liquid fermentation, and adopts vacuum freeze-drying for the fermentation product, which not only solves the problem of existing The defect that lychee fungus cannot be artificially cultivated in the technology, and the obtained lychee fungus fermentation powder retains its nutrition and active ingredients to the greatest extent

Method used

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  • Low-sugar nutritious cake made of litchi chinensis bacteria and potatoes and method for preparing low-sugar nutritious cake

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Embodiment 1

[0032] A kind of lychee mushroom potato low-sugar nutritional cake, comprising the following raw materials in parts by weight: 7 parts of lychee fungus fermentation powder, 27 parts of whole potato flour, 7 parts of wheat flour, 75 parts of eggs, 37 parts of maltitol, 8 parts of honey, and xanthan gum 5 parts, 4 parts of olive oil, 3 parts of baking powder, and 0.5 part of table salt; wherein, the whole potato powder is made from potato raw materials after washing, slicing, color protection, drying, crushing, and sieving, and its particle size is not larger than 150 μm.

[0033]The preparation method of the litchi bacteria fermentation powder is as follows: (1) preparation of the litchi bacteria seed liquid: take the activated litchi bacteria strains and insert them into the PDA medium, and cultivate them at 28° C. for 5 days to obtain the mother species; (2) the litchi bacteria fermentation liquid Preparation: Inoculate the mother species obtained in step (1) into the ferment...

Embodiment 2

[0039] A low-sugar nutrient cake with lychee bacterium and potato, comprising the following raw materials in parts by weight: 11 parts of lychee bacterium fermentation powder, 19 parts of whole potato flour, 10 parts of wheat flour, 72 parts of eggs, 25 parts of maltitol, 15 parts of honey, and xanthan gum 3 parts, 6 parts of olive oil, 2 parts of baking powder, and 1 part of table salt; wherein, the whole potato powder is made from potato raw materials after washing, slicing, color protection, drying, crushing, and sieving, and its particle size is not larger than 150 μm.

[0040] The preparation method of the litchi bacteria fermentation powder is as follows: (1) preparation of the litchi bacteria seed liquid: take the activated litchi bacteria strains and insert them into the PDA medium, and cultivate them at 28° C. for 5 days to obtain the mother species; (2) the litchi bacteria fermentation liquid Preparation: Inoculate the mother species obtained in step (1) into the fer...

Embodiment 3

[0046] A kind of lychee mushroom potato low-sugar nutritional cake, comprising the following raw materials in parts by weight: 16 parts of lychee fungus fermentation powder, 16 parts of whole potato flour, 16 parts of wheat flour, 65 parts of eggs, 18 parts of maltitol, 23 parts of honey, xanthan gum 1 part, 7 parts of olive oil, 1 part of baking powder, and 1.5 parts of table salt; wherein, the whole potato powder is made from potato raw materials after washing, slicing, color protection, drying, crushing, and sieving, and its particle size is not larger than 150 μm.

[0047] The preparation method of the litchi bacteria fermentation powder is as follows: (1) preparation of the litchi bacteria seed liquid: take the activated litchi bacteria strains and insert them into the PDA medium, and cultivate them at 28° C. for 5 days to obtain the mother species; (2) the litchi bacteria fermentation liquid Preparation: inoculate the mother species obtained in step (1) into the fermenta...

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Abstract

The invention relates to low-sugar nutritious cake made of litchi chinensis bacteria and potatoes and a method for preparing the low-sugar nutritious cake. The low-sugar nutritious cake comprises litchi chinensis bacterium ferment powder, whole potato powder, wheat flour, eggs, maltitol, honey, xanthan gum, olive oil, baking powder and table salt. Liquid fermentation is carried out on the litchi chinensis bacteria, vacuum freeze drying and high-pressure airflow smashing are carried out on fermentation products to obtain the litchi chinensis bacterium ferment powder, and cleaning, slicing, color protection, drying, smashing and sieving are carried out on potato materials to obtain the whole potato powder. The low-sugar nutritious cake and the method have the advantages that the litchi chinensis bacterium ferment powder and the whole potato powder are added into cake, white granulated sugar in the traditional cake recipes is replaced by the maltitol, and accordingly the low-sugar nutritious cake prepared by the aid of the method contains abundant nutrient substances such as amino acid, vitamins and mineral elements; the content of saturated fatty acid can be obviously lowered, accordingly, the low-sugar nutritious cake is light, nutritious, safe and wholesome and is suitable to be eaten by extensive consumers such as diabetes patients and obesity patients, and health can be protected by the low-sugar nutritious cake.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a lychee fungus potato low-sugar nutritional cake and a preparation method thereof. Background technique [0002] Litchi fungus is a wild fungus that grows on the moist termite nests in litchi forests in Guangdong. It is known as the "King of Lingnan Fungi". The fungus has delicious meat, rich in nutrients and some substances with health care functions, which are good for taste, clearing the mind and curing hemorrhoids. Modern medical research has proved that lychee fungus has the functions of enhancing human immune function, preventing intestinal cancer, nourishing blood, moistening dryness, and strengthening the spleen and stomach. However, litchi fungus cannot be cultivated artificially now, and wild litchi fungi have relatively large distribution restrictions in the region. Therefore, litchi fungi are in short supply in the market, and the price remains h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/18A21D2/34A21D2/36A21D8/04
CPCA21D13/062A21D2/181A21D2/34A21D2/366A21D8/04
Inventor 周关健
Owner 广东日可威食品原料有限公司
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