Low-fat low-sugar cake and preparation method thereof

Abstract

The invention discloses a low-fat low-sugar cake and a preparation method thereof. The low-fat low-sugar cake comprises the following raw materials in parts by weight: 10 to 30 parts of whole wheat flour, 0.5 to 5 parts of stevia, 2 to 12 parts of xylitol, 5 to 28 parts of corn oil, 10 to 40 parts of fresh egg white liquid, 5 to 25 parts of fresh egg yolk liquid, 2 to 10 parts of a liquid conditioner, 0 to 0.4 parts of salt, 0 to 0.8 parts of tata powder, 0 to 2 parts of a starter, 0 to 2 parts of red yeast powder, and 0 to 38 parts of red dates. The invention also discloses a preparation method of the above low-fat low-sugar cake. The low-fat and low-sugar cake provided by the invention has balanced nutrition, good mouthfeel and meets the standard of low sugar and low fat. The cake recipeingredients are simple and easy to find, the production cost is moderate, and the preparation method of the cake is simple and easy to operate, and the prepared cake taste is suitable for the public,and method is convenient for the promotion of the production process.

Description

Technical field [0001] The invention relates to the technical field of cake making, in particular to a low-fat and low-sugar cake and a preparation method thereof. Background technique [0002] In recent years, with the increase of people's health awareness, especially the rapid increase of the three-high population in my country, the market for low-sugar and low-fat healthy bakery products is extremely broad. As a kind of convenience food, cake has become more and more popular with its various tastes and appearances. [0003] The materials for making cakes mainly include flour, sweeteners (mainly white sugar and soft sugar), binders (mainly eggs), fats (such as shortening, soybean oil, etc.), liquids (such as water, milk, juice , Vegetable juice, etc.), leavening agents (such as baking powder, baking powder, yeast powder, etc.). [0004] At present, there are many recipes and practices related to low-sugar and low-fat cakes, roughly including the following categories: [0005] The ...

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Problems solved by technology

[0007] The third category, by replacing various main raw materials of cakes, such as replacing white sugar or soft white sugar with xylitol, replacing oil with fat substitutes based on fruits and vegetables such as potatoes, orange peel pectin, and using konjac flour, miscellaneous grains, etc. Powder, pumpkin puree, etc. partially replace cake flour, etc. Some of the cakes made by this formula have a poor taste, and some cakes are sold at a high price due to the use of high-cost raw materials such as xylitol and olive oil, which are difficult to be sold. accepted by consumers

[0008] Based on the above situations, although there are many recipes for low-sugar and low-fat cakes on the market, there are not many recipes for low-sugar and low-fat cakes that can truly meet the low-sugar and low-fat standards, taste suitable for the public, have moderate production costs, and have a scalable production process. more common

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