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Konjac-mango-matcha melaleuca cake and preparation method thereof

A technology of mango and konjac, which is applied in the field of konjac mango matcha layer cake and its preparation, can solve problems such as obesity and calorie accumulation, and achieve the effects of promoting digestion, reducing intake, and enriching the content

Pending Publication Date: 2020-05-01
EZHOU INST OF IND TECH HUAZHONG UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the traditional cake is a kind of high-calorie food. Long-term and large intake will cause excess calories to accumulate in the body, which will cause obesity, which discourages many patients who lose weight.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A konjac mango matcha thousand-layer cake is prepared through the following steps:

[0031] S1, mix 45 parts of konjac flour, 100 parts of wheat flour, 35 parts of white granulated sugar and 35 parts of matcha powder evenly to prepare mixed powder;

[0032] S2, evenly divide the mixed powder into 3 parts, stir and add to 500 parts of milk in 3 times, add 65 parts of egg whites and beat until foam appears, add 18 parts of cream of tartar and add 40 parts of white sugar while beating , after the white sugar is completely added, continue to whip for 8 minutes to make a matcha batter;

[0033] S3, brush vegetable oil on the round-bottomed pan, and then apply a layer of matcha batter on the round-bottomed pan, after baking for 3 minutes, the batter becomes a dough cake, turn over and continue heating for 3 minutes to obtain a matcha cake Skin;

[0034] S4, placing 15 sheets of the matcha cake skins flat on the baking paper, and refrigerating in a refrigerator at 8°C for 45...

Embodiment 2

[0038] A konjac mango matcha thousand-layer cake is prepared through the following steps:

[0039] S1, mix 50 parts of konjac flour, 110 parts of wheat flour, 40 parts of white granulated sugar and 40 parts of matcha powder evenly to prepare mixed powder;

[0040] S2, the mixed powder is evenly divided into 3 parts, stirred in 3 times and added to 500 parts of milk, at the same time, 70 parts of egg whites are added and whipped until foam appears, after adding 18 parts of cream of tartar, add 50 parts of white sugar while beating , after the white sugar is completely added, continue to beat for 9 minutes to make a matcha batter;

[0041] S3, brushing vegetable oil on the pan, and then brushing a layer of the matcha batter on the pan, after baking for 3 minutes, the batter becomes a dough cake, turning over and continuing to heat for 3 minutes to obtain a matcha cake crust;

[0042] S4, placing 20 pieces of the matcha cake skins flat on the baking paper, and refrigerating in a...

Embodiment 3

[0046] A konjac mango matcha thousand-layer cake is prepared through the following steps:

[0047] S1, mixing 55 parts of konjac flour, 130 parts of wheat flour, 55 parts of white granulated sugar and 55 parts of matcha powder evenly to prepare mixed powder;

[0048] S2, the mixed powder is evenly divided into 3 parts, stirred in 3 times and added to 500 parts of milk, at the same time, 75 parts of egg whites are added and whipped until foam appears, after adding 30 parts of cream of tartar, add 60 parts of white sugar while beating , after the white sugar is completely added, continue to whip for 10 minutes to make a matcha batter;

[0049] S3, brushing vegetable oil on the pan, and then brushing a layer of the matcha batter on the pan, after baking for 3 minutes, the batter becomes a dough cake, turning over and continuing to heat for 3 minutes to obtain a matcha cake crust;

[0050] S4, spreading the matcha cake on baking paper, and refrigerating in a refrigerator at 6°C for...

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Abstract

The invention belongs to the technical field of cake processing and particularly relates to a konjac-mango-matcha melaleuca cake. A preparation method comprises the following steps of uniformly mixingkonjac flour, wheat flour, white granulated sugar and matcha powder to prepare mixed powder; adding mixed powder in milk, then adding egg white, cream of tartar and the white granulated sugar, and performing whipping to prepare a matcha batter; then baking the matcha batter to obtain the matcha cake skins; flat laying the matcha cake skins, putting the matcha cake skins on baking paper, and performing refrigeration; mixing the konjac flour, mango pulps and cream, performing stirred until foaming to prepare konjac-mango cream; and stacking a plurality of matcha cake skins after being refrigerated, coating a layer of konjak-mango cream between two arbitrary matcha cake skins, performing refrigeration, and performing stripping and slicing to prepare the konjak-mango-matcha melaleuca cake. Compared with a traditional cake, the konjac-mango-matcha melaleuca cake has the effects of reducing blood fat, reducing blood sugar, promoting gastrointestinal motility of a human body and the like, can achieve the effect of assisting weight losing and is particularly suitable for consumers with the weight-losing requirement to eat.

Description

technical field [0001] The invention belongs to the technical field of cake processing, and in particular relates to a konjac mango matcha layered cake and a preparation method thereof. Background technique [0002] In 2018, the World Health Organization pointed out that the number of obese people in the world in 2016 was three times that of 1975. In 2016, 1.9 billion adults were overweight, and at least 650 million people were obese. In China, there are 123 million obese people. Studies have shown that obesity not only increases the incidence of many chronic diseases, but also increases their mortality. Obesity is a catalyst for many diseases such as cardiovascular disease, diabetes, high blood pressure, and fatty liver. It can also easily lead to low self-confidence and low self-esteem, which seriously affects the physical and mental health of obese patients. [0003] With the development of the economy, due to the influence of factors such as high-fat and high-calorie e...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D13/06A21D13/17
CPCA21D2/366A21D13/06
Inventor 卢群伟李红安唐和斌
Owner EZHOU INST OF IND TECH HUAZHONG UNIV OF SCI & TECH
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