Making technology of diet conditioning type sugarless oil-free meal replacement wet coarse food grain soft cakes

Abstract

The invention relates to making of meal replacement cakes, in particular to a making technology of diet conditioning type sugarless oil-free meal replacement wet coarse food grain soft cakes. The making technology comprises the following steps of making mixed meringue, bean dreg mixed liquor and preblend powder; pouring the preblend powder into the bean dreg mixed liquor, and performing uniform stirring so as to obtain a pasty mixture; then pouring the mixed meringue into the pasty mixture, and performing quick and uniform stirring so as to obtain raw meal replacement cake blanks; placing theraw blanks into a baking pan, and performing roasting so as to obtain the cooked meal replacement cake blanks; and spraying a dark tea extract onto the surfaces of the cooked meal replacement cake blanks, then putting the cooked meal replacement cake blanks on which the dark tea extract is sprayed into a sterile cooling chamber, performing cooling, and performing sealing so as to obtain finished products of the meal replacement cakes. According to the diet conditioning type sugarless oil-free meal replacement wet coarse food grain soft cakes prepared by the making technology disclosed by the invention, a scientific and reasonable nutritive formula is utilized, so that health-care functions can be enhanced, and the diet conditioning type sugarless oil-free meal replacement wet coarse food grain soft cakes are good in flavor, low in sugar, low in fat, and beneficial to crowds suffering from high blood sugar and high blood pressure, and crowds needing to strengthen bodies and reduce weight, and can protect the health of the intestines and the stomach and promote appetite control.

Description

technical field [0001] The invention relates to the production of meal replacement cakes, in particular to a manufacturing process of composite meal replacement cakes. Background technique [0002] The usual method of existing meal replacement cakes is to put eggs and olive oil in a basin, add sugar and stir evenly, then add oatmeal, mung bean noodles, etc., and then use a scraper to stir into a uniform dough, and then mold the dough into various Shape the pie and bake it into shape. This kind of meal replacement cake has incomplete nutrients and trace elements, high fat and total sugar content, and eating a large amount is not conducive to health. Moreover, the biscuits and cakes made by traditional crafts are mostly in the form of high oil, high sugar, high carbohydrate and high calories, which do not meet the dietary standards of human health. Consumers need lower-calorie, healthy and nutritious snacks or meal replacement staples, but there are few products on the marke...