Steamed cake having efficacy of decreasing lipids and resisting aging and preparation method thereof

Abstract

The invention belongs to the technical field of food processing and specifically relates to a steamed cake having the efficacy of decreasing lipids and resisting aging and a preparation method thereof. The steamed cake comprises the following raw materials: fresh eggs, fine corn flour, low-gluten wheat flour, dietary fiber powder, sodium alginate, xanthan gum, pleurotus eryngii polysaccharides, high fructose corn syrup, xylitol, milk, salt, a cake emulsifier and baking powder. According to the invention, through performing superfine grinding on the fruiting bodies of pleurotus eryngii and performing extraction with NaCl and water in sequence assisted by a ultrasonic-microwave technology, the obtained pleurotus eryngii polysaccharides have good antioxidant activity and lipid-decreasing activity; and through compounding the pleurotus eryngii polysaccharides with the fine corn flour, the dietary fiber powder, the sodium alginate, the xanthan gum, the high fructose corn syrup and the xylitol, the obtained steamed cake not only has good aging-resisting activity and the lipid-decreasing activity, but also contains rich nutritional substances like amino acids, vitamins and minerals and the content of saturated fatty acids and sugar of the steamed cake are significantly reduced. The steamed cake has the characteristics of a light taste, rich nutrients, health care, safety and sanitation.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a steamed cake with lipid-lowering and anti-aging effects and a preparation method thereof. Background technique [0002] Pastry is a kind of delicious food made by steaming and baking with flour or rice flour as the main raw material, sugar, eggs, dairy products, etc. as auxiliary materials, and with fillings and seasonings. The vast majority of pastry products on the market use baking processing technology. Although these products have qualitatively changed compared with fried foods from a health point of view, they have won the favor of consumers. However, the baking temperature of traditional bakery products is generally 180-220°C during production, which is likely to cause the loss of original food nutrition and high energy consumption; Carcinogenic acrylamide or benzopyrene substances affect health, and cakes use a lot of oil during baking, often feelin...

AI Technical Summary

Problems solved by technology

However, the baking temperature of traditional bakery products is generally 180-220°C during production, which is likely to cause the loss of original food nutrition and high energy consumption; Carcinogenic acrylamide or benzopyrene substances are harmful to health, and cakes use a lot of oil during baking, often feeling greasy

[0003] In recent years, a cake with traditional Chinese characteristics has appeared on the Chinese market - steamed cakes. Steamed cakes are popular with consumers because of their fine texture, good elasticity, soft taste, and instant melting in the mouth. Steamed cakes are made by steaming , retaining the original protein, fiber and other nutrients in the cake to the greatest extent, but steamed cakes also have problems such as mildew and fast aging

Secondly, the cakes currently on the market generally have the defects of high sugar and high fat, and the excessive intake of sugar in the diet of modern people is the main cause of human obesity and cardiovascular diseases in middle-aged and elderly people.

Images