Energy-control mung bean cake

Abstract

The invention belongs to the technical field of food processing and provides an energy-control mung bean cake. The energy-control mung bean cake is prepared from, by weight, 100 parts of husked mung beans, 5-8 parts of L-arabinose, 6-9 parts of aspartame, 12-25 parts of white kidney bean extract, 4-7 parts of water-soluble dietary fibers and 8-12 parts of camellia oil. The energy-control mung bean cake is sweet, excellent in flavor, low in calorie and especially suitable for fat people or hyperglycemia patients to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an energy-controlling mung bean cake. Background technique [0002] Mung bean cake is one of the traditional special cakes, which belongs to summer snacks. The main raw materials of mung bean cake are cooked mung bean flour, steamed potato flour (or wheat flour, pea flour), vegetable oil (sesame oil), cooked lard, soft white sugar, sugar rose, black date meat, sweet-scented osmanthus sugar, etc. Sweet and cold in nature, non-toxic, has the effects of clearing away heat and detoxification, quenching heat and quenching thirst, diuresis and swelling, improving eyesight and reducing cloudiness. It has the characteristics of standard and neat shape, light yellow color, fine and compact structure, soft and non-sticky taste, and is deeply loved by the people. [0003] However, mung bean cake has the disadvantages of high sugar, high calorie and high fat, which is o...

AI Technical Summary

Problems solved by technology

[0004] However, according to the formula of the above-mentioned patent, high-calorie raw materials such as sucrose and cake powder are still used, even though L-arabinose can selectively affect invertase in the small intestine, inhibiting sucrose absorption and fat accumulation, however, for For this solution, it is very difficult to achieve a very good energy control effect