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Sugar-free cake and making method thereof

A cake and egg technology, applied in the field of sugar-free cake and its preparation, can solve the problems of high sugar, high calorie and the like

Pending Publication Date: 2018-06-29
ZIGONG INNOVATION CENT OF ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] One of the objectives of the present invention is to solve the shortcomings of existing cakes such as high sugar and high calories, and then provide a sugar-free cake with balanced nutrition and the function of regulating blood sugar
[0005] The second purpose of the present invention is to solve the shortcomings of high sugar and high calorie in the preparation process of existing cakes, and then provide a method for preparing sugar-free cakes with balanced nutrition and the function of regulating blood sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] In the implementation process, we must strictly grasp the data of component content and operation time provided by us. Only in this way can not only quickly prepare a nutritionally balanced cake, but also have good sensory color, aroma and taste. The content of each of the following components is expressed in parts by weight.

[0017] First, mix 6 parts of eggs with 5 parts of water-extracted okra and stir at low speed for 5 seconds, then add 10 parts of xylitol and stir quickly for 5 minutes, then add 5 parts of water-extracted okra and stir at high speed for 7 minutes;

[0018] Next, add 40 parts of oat flour, 10 parts of tartary buckwheat powder, 10 parts of barley powder, 10 parts of yam powder, 6 parts of tremella powder, and 6 parts of fungus powder, and stir at high speed until a fluffy batter is formed;

[0019] Finally, the batter is poured into a mold, baked at 180° C. for 20 minutes, and then cooled.

Embodiment 2

[0021] In the implementation process, we must strictly grasp the data of component content and operation time provided by us. Only in this way can not only quickly prepare a nutritionally balanced cake, but also have good sensory color, aroma and taste. The content of each of the following components is expressed in parts by weight.

[0022] First, mix 8 parts of eggs with 7.5 parts of water-extracted okra and stir at low speed for 5 seconds, then add 15 parts of xylitol and stir quickly for 5 minutes, then add 7.5 parts of water-extracted okra and stir at high speed for 7 minutes;

[0023] Next, add 50 parts of oat flour, 15 parts of tartary buckwheat powder, 15 parts of barley powder, 15 parts of yam powder, 7 parts of tremella powder, and 7 parts of fungus powder, and stir at high speed until a fluffy batter is formed;

[0024] Finally, the batter is poured into a mold, baked at 180° C. for 20 minutes, and then cooled.

Embodiment 3

[0026] In the implementation process, we must strictly grasp the data of component content and operation time provided by us. Only in this way can not only quickly prepare a nutritionally balanced cake, but also have good sensory color, aroma and taste. The content of each of the following components is expressed in parts by weight.

[0027] First, mix 10 parts of eggs with 10 parts of water-extracted okra and stir at low speed for 5 seconds, then add 20 parts of xylitol and stir quickly for 5 minutes, then add 10 parts of water-extracted okra and stir at high speed for 7 minutes;

[0028] Next, add 60 parts of oat flour, 20 parts of tartary buckwheat powder, 20 parts of barley powder, 20 parts of yam powder, 8 parts of tremella powder, and 8 parts of fungus powder, and stir at high speed until a fluffy batter is formed;

[0029] Finally, the batter is poured into a mold, baked at 180° C. for 20 minutes, and then cooled.

[0030] The above-mentioned content is an example of t...

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Abstract

The invention relates to a sugar-free cake and a making method thereof. The sugar-free cake mainly comprises the following components of oat flour, tartarian buckwheat powder, barley powder, yam flour, white fungus powder, black fungus powder, xylitol, okra aqueous extraction liquid and eggs. The sugar-free cake is made through the following steps of firstly, mixing the eggs with a part of the okra aqueous extraction liquid, performing low-speed stirring for 5s, adding the xylitol, performing quick stirring for 5min, adding the remained okra aqueous extraction liquid, and performing high-speedstirring for 7min; then adding the oat flour, the tartarian buckwheat powder, the barley powder, the yam flour, the white fungus powder and the black fungus powder, and performing high-speed stirringto obtain fluffy paste; and finally, pouring the obtained paste in a mold, performing roasting under 180 DEG C for 20min, and performing cooling, so as to obtain the sugar-free cake. The sugar-free cake disclosed by the invention is mainly applied to the field of foods, and has the advantages of being balanced in nutrition, having the function of adjusting blood sugar and the like.

Description

technical field [0001] The invention relates to the field of food, in particular to a sugar-free cake which integrates nutrition and deliciousness and uses oatmeal as a main component and a preparation method thereof. Background technique [0002] Cake is one of the most common desserts in people's daily meals. Because of its delicate texture, soft texture, and soft entrance, it is deeply loved by many consumers. However, most of the ingredients of commercially available cakes are high in sugar and energy, and the content of vitamins, dietary fiber and some functional ingredients is relatively small, so cakes, a dessert, have been listed as harmful substances that induce obesity and diabetes. among food factors. In order to meet the needs of health, people have to restrict their past eating habits; especially patients with obesity and diabetes will be greatly restricted, resulting in a single type of diet and a decrease in appetite. [0003] To sum up, the cakes currently...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D13/047A21D2/18A21D2/36
CPCA21D2/181A21D2/36A21D2/368
Inventor 于勇张洁刘庆庆王媚朱松明
Owner ZIGONG INNOVATION CENT OF ZHEJIANG UNIV
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