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Low-sugar-content low-fat-content cakes and preparation method thereof

A low-sugar and low-fat cake technology, which is applied in the field of low-sugar and low-fat cake and its preparation, can solve problems such as poor taste, and achieve the effects of large pore size, lower cholesterol and more voids

Inactive Publication Date: 2018-11-30
柳州市盛景科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a low-sugar and low-fat cake with a natural formula suitable for all ages, with a smooth and delicate taste, soft and moist, and a combination of low-sugar and low-fat cakes. Rich in collagen and nutritional and health ingredients of fresh fruits, it has the health care functions of softening blood vessels, lowering cholesterol, enhancing body vitality, nourishing skin, and preventing hyperglycemia, high blood pressure, hyperlipidemia, and arteriosclerosis

Method used

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  • Low-sugar-content low-fat-content cakes and preparation method thereof
  • Low-sugar-content low-fat-content cakes and preparation method thereof
  • Low-sugar-content low-fat-content cakes and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0028] A preparation method of low-sugar and low-fat cake, comprising the following steps:

[0029] a. According to the weight ratio, take 2 parts of fresh egg egg white and 2 parts of white sugar, mix and beat until foaming to obtain egg white paste;

[0030] b. According to the weight ratio, take 5 parts of fresh pigskin that has been washed and peeled, remove the grease and cut into small pieces with a length of 2cm and a width of 0.3cm, then put it into a pot, add 20 parts of water and boil on high heat until the water boils, then simmer on low heat Boil for 40 minutes, then add 1 part of Ophiopogon japonicus, 1 part of ginkgo biloba, 2 parts of cassia seeds, 3 parts of corn, and 3 parts of rehmannia glutinosa, boil for 30 minutes on low heat, then filter, and take the filtrate to get pork skin jelly;

[0031] Among them, the method of removing grease in step b is: spread 2cm thick pretreated pomelo skin on the steamer with holes, place the washed and peeled fresh pig skin...

Embodiment 2

[0040] A preparation method of low-sugar and low-fat cake, comprising the following steps:

[0041] a. According to the weight ratio, take 8 parts of fresh egg white and 5 parts of white sugar, mix and beat until foaming to obtain egg white paste;

[0042] b. According to the weight ratio, take 12 parts of fresh pigskin that has been washed and peeled, remove the fat and cut into small pieces with a length of 5cm and a width of 0.5cm, then put it into a pot, add 65 parts of water and boil on high heat until the water boils, then simmer on low heat Boil for 90 minutes, then add 3 parts of Ophiopogon japonicus, 3 parts of ginkgo biloba, 4 parts of cassia seeds, 5 parts of corn, and 5 parts of rehmannia glutinosa, boil for 60 minutes on low heat, then filter, and take the filtrate to get pork skin jelly;

[0043] Among them, the method of removing grease in step b is: spread 4cm thick pretreated pomelo skin on the steamer with holes, place the washed and peeled fresh pig skin on ...

Embodiment 3

[0052] A preparation method of low-sugar and low-fat cake, comprising the following steps:

[0053] a. According to the weight ratio, take 4 parts of fresh egg egg white and 3 parts of white sugar, mix and beat until foaming to obtain egg white paste;

[0054] b. According to the weight ratio, take 8 parts of fresh pigskin that has been washed and peeled, remove the fat and cut into small pieces with a length of 3 cm and a width of 0.4 cm. Boil for 60 minutes, then add 2 parts of Ophiopogon japonicus, 2.5 parts of ginkgo leaves, 3 parts of cassia seeds, 4 parts of corn, and 3.5 parts of rehmannia glutinosa, boil for 40 minutes on low heat, then filter, and take the filtrate to get meat jelly;

[0055] Wherein, the method for removing grease in step b is: spread 3.5 cm thick pretreated pomelo peels on a perforated steamer, place the washed and peeled fresh pig skins on the pomelo peels, and then place them on the fresh pomelo skins. Cover the pork skin with 3cm thick pre-treat...

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Abstract

The invention provides low-sugar-content low-fat-content cakes and a preparation method thereof, and specifically relates to the technical field of cake production. The low-sugar-content low-fat-content cakes provided by the invention take meat and skin jelly as a main raw material; radix ophiopogonis, ginkgo leaves, cassia seeds, corn kernels and radix rehmanniae are added into a part of the meatand skin jelly so as to prepare cake bases; flesh of pitaya fruits, bananas and mangoes are added into the remaining part of the meat and skin jelly so as to prepare sauce; and the sauce is poured onto the cake bases so as to obtain finished products. The cakes prepared by the preparation method provided by the invention are natural in formula, suitable for people of all ages, fine and smooth intaste, soft and moist in taste, enriched in collagen and rich in fresh fruit and meat juice, and have the health-caring functions of softening the blood vessels, reducing cholesterol, enhancing body vitality and nourishing the skin; moreover, the cakes are also capable of preventing hyperglycaemia, hypertension, hyperlipidemia and vascular sclerosis. The preparation method of the low-sugar-contentlow-fat-content cakes provided by the invention is simple in steps, easy to obtain materials and feasible for scale production.

Description

【Technical field】 [0001] The invention relates to the technical field of cake making, in particular to a low-sugar and low-fat cake and a preparation method thereof. 【Background technique】 [0002] Three-high disease is a general term for cardiovascular and cerebrovascular diseases, referring to high blood sugar, high blood pressure and high blood fat. With the rapid development of social economy, people's pace of life is accelerating, and work pressure is increasing. Many people's rhythm of life is forced to disrupt, and they develop overeating, irregular diet, excessive staying up late, smoking, and lack of exercise. And many other bad living habits have caused the incidence of the three high diseases to increase year by year and tend to be younger. As a result, more and more experts and scholars are advocating the adoption of disease prevention and treatment methods that focus on prevention, combine prevention and treatment, and use food and medicine from the same source...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L7/122A23L19/00A23L5/20A23L33/105A23L33/10A23L15/00
CPCA23V2002/00A23L5/21A23L5/273A23L7/122A23L13/20A23L15/00A23L19/09A23L33/10A23L33/105A23V2200/30A23V2250/21A23V2250/2122A23V2250/204
Inventor 张志安伍轶明
Owner 柳州市盛景科技有限公司
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