Sucrose-free oil-free gluten-free cake and production process thereof

A production process, gluten-free technology, applied in the field of food processing, can solve the problem of high fat content in cakes, achieve soft taste, rich taste, and reduce the number of times of mixing

Inactive Publication Date: 2019-05-03
邹亚红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, vegetable oil, as a wet liquid raw material, can mix dry powder raw materials and meringue evenly. Therefore, in traditional cake making, it is inevitable to use oil, which makes the fat content of the cake higher.

Method used

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  • Sucrose-free oil-free gluten-free cake and production process thereof
  • Sucrose-free oil-free gluten-free cake and production process thereof
  • Sucrose-free oil-free gluten-free cake and production process thereof

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Experimental program
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Embodiment Construction

[0031] The present invention will be further described in conjunction with specific embodiments.

[0032] Table 1 Embodiment 1-4 parts by weight of each component (unit: part)

[0033]

[0034]

[0035] Table 2 Comparative Examples 1-4 parts by weight of each component (unit: part)

[0036]

[0037] According to following production process, according to the formula making embodiment 1-4 of table 1, table 2, the cake of comparative example 1-4:

[0038] Prepare component A:

[0039] Preparation of complex sugars;

[0040] Stir the egg whites until foamy, add compound sugar three times, and keep stirring until the foam of the mixture is fine;

[0041] Prepare B component:

[0042] Add the milk to the egg yolk and stir to get the egg yolk mixture;

[0043] Add potassium hydrogen tartrate, almond flour, coconut flour, rice flour, flaxseed flour, inulin to the egg yolk mixture and stir again until there are no grains;

[0044] Mix component A and component B, after ...

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Abstract

The invention relates to a sucrose-free oil-free gluten-free cake and a production process thereof. The sucrose-free oil-free gluten-free cake is prepared from the following raw materials in parts byweight: 12-25 parts of almond powder, 0.5-3 parts of coconut flour, 2-5 parts of rice flour, 0.2-1 part of linseed powder, 0.5-2 parts of inulin, 13.02-26.6 parts of compound sugar, 0.2-0.5 part of potassium hydrogen tartrate, 30-50 parts of egg white, 20-30 parts of egg yolk and 20-37 parts of milk. The cake is not added with any animal and vegetable oil, sucrose and raw material containing gliadin and glutenin, and is a true oil-free, sucrose-free and gluten-free product. Moreover, the process uses non-traditional pastry ingredients such as the almond powder and the coconut flour as main materials, and the mouth feel of the product is close to that of traditional cakes, but the cake tastes slightly different from traditional cakes. Under the condition of stable quality assurance, the cake is more abundant in mouth feel, and the finished product is better in color and better in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sucrose-free, oil-free and gluten-free cake and a production process thereof. Background technique [0002] Cake is rich in protein, convenient to eat, easy to digest and good in color, aroma and taste, and occupies a comparatively important position in people's lives. Traditional cakes are usually sweet, and their raw materials mainly include flour, sweetener (usually sucrose), binder (usually eggs), shortening (animal and vegetable oil), liquid (milk, water or fruit juice), essence and fermentation (such as yeast or baking powder), so that the sugar content and fat content of the cake are higher, which is very unsuitable for diabetics. [0003] Among them, shortening is usually used in the industrial production of cakes, and vegetable oil is often used in household production. Adding oil to the cake can soften the gluten protein, so that the cake can be stretched an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/18A21D8/06
Inventor 邹亚红
Owner 邹亚红
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