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Low-fat, low-sugar and low-calorie cake and preparation method thereof

A low-calorie, cake technology, applied in baking methods, dough processing, baking, etc., can solve the problems of not being able to meet the requirements of deliciousness, not attracting people, reducing the popularity of cakes, etc., and achieve the effect of rich taste

Inactive Publication Date: 2020-12-22
陈美薇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, with the enhancement of people's health awareness, especially the rapid increase of the three-high population in my country, the market space for healthy baked foods with low sugar and low fat is extremely broad. As a convenience food, cakes are becoming more and more popular due to their various tastes and appearances. Welcomed by everyone, the traditional cake contains a lot of sugar and fat, which makes it unsuitable for people with three highs and the elderly. The three high groups and the elderly group provide a wealth of food choices to meet their eating needs
[0003] In order to achieve low-fat, low-sugar, and low-calorie effects in existing cakes, raw materials that can produce aroma and taste are often reduced in raw materials, making the overall taste of the cake poor, unable to meet the requirements of deliciousness, and unable to arouse people's appetite , reducing the cake's popularity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 10 parts of high-gluten flour, 20 parts of medium-gluten flour, 5 parts of vegetable oil, 5 parts of butter, 3 parts of white sugar, 3 parts of purified water, 5 parts of skimmed milk, 15 parts of egg white liquid, 5 parts of egg yolk liquid, 6 parts of mixed additives, fruit pulp 4 parts mud and 3 parts salt.

Embodiment 2

[0041] 15 parts of high-gluten flour, 25 parts of medium-gluten flour, 8 parts of vegetable oil, 7 parts of butter, 5 parts of white sugar, 5 parts of purified water, 7 parts of skimmed milk, 20 parts of egg white liquid, 10 parts of egg yolk liquid, 8 parts of mixed additives, fruit pulp 5 parts of mud and 4 parts of salt.

Embodiment 3

[0043] 20 parts of high-gluten flour, 30 parts of medium-gluten flour, 11 parts of vegetable oil, 8 parts of butter, 7 parts of white sugar, 5 parts of purified water, 9 parts of skimmed milk, 25 parts of egg white liquid, 15 parts of egg yolk liquid, 10 parts of mixed additives, fruit pulp 6 parts of mud and 5 parts of table salt.

[0044] A low-fat, low-sugar and low-calorie cake preparation method, comprising the following preparation steps:

[0045] S1: Cook the apples, dragon fruit and bananas, take them out, roll them into a puree state, and weigh a certain amount of puree for later use;

[0046] S2: breaking eggs to separate egg whites and egg yolks, and weighing quantitative egg whites and egg yolks;

[0047] S3: Add egg white, white sugar, salt, skimmed milk and water into the egg beater and stir until the egg white is about to foam, then add butter and stir until the egg white foams;

[0048] S4: Add egg yolk liquid and vegetable oil into a clean container and stir...

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PUM

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Abstract

The invention discloses a low-fat, low-sugar and low-calorie cake. The low-fat, low-sugar and low-calorie cake is prepared from the following low-fat, low-sugar and low-calorie cake raw materials in parts by weight: high-gluten flour, plain flour, vegetable oil, butter, white granulated sugar, purified water, skim milk, egg white liquid, yolk liquid, a mixed additive, pulp paste and edible salt. Apreparation method of the low-fat, low-sugar and low-calorie cake comprises the steps of raw material preparation, egg white liquid foaming, yolk liquid stirring, mixture stirring and baking. According to the cake and the preparation method, the pulp paste and the mixed additive are added into the raw materials, so that alkaline substances generated during foaming of egg white liquid can be neutralized, meanwhile, the fruity flavor of the cake can be increased, and the effects of low fat, low sugar and low calorie of the cake are achieved on the premise of ensuring rich taste of the cake; andthe cake is suitable for people of different ages and physical qualities to eat.

Description

technical field [0001] The invention relates to the technical field of pastry food, in particular to a low-fat, low-sugar, low-calorie cake and a preparation method thereof. Background technique [0002] In recent years, with the enhancement of people's health awareness, especially the rapid increase of the three-high population in my country, the market space for healthy baked foods with low sugar and low fat is extremely broad. As a convenience food, cakes are becoming more and more popular due to their various tastes and appearances. Welcomed by everyone, the traditional cake contains a lot of sugar and fat, which makes it unsuitable for people with three highs and the elderly. The three-high population and the elderly population provide a wealth of food choices to meet their food needs. [0003] In order to achieve low-fat, low-sugar, and low-calorie effects in existing cakes, raw materials that can produce aroma and taste are often reduced in raw materials, making the ov...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D13/068A21D2/36A21D2/14A21D2/18A21D8/06
CPCA21D2/14A21D2/145A21D2/181A21D2/36A21D8/06A21D13/062A21D13/068
Inventor 陈美薇
Owner 陈美薇