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Low-calorie, sucrose-free, oil-free and flour-free novel cake and preparation method thereof

A sucrose-free, low-calorie technology, applied in dough processing, baking, preservation of baked products, etc., can solve the problems of high calorie and unsuitable for long-term consumption of cakes

Inactive Publication Date: 2021-07-06
良品铺子营养食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In view of the above problems, the purpose of the present invention is to provide a low-calorie, sucrose-free, oil-free, flour-free new cake and its preparation method, aiming to solve the technical problem that the existing cakes have high calories and are not suitable for long-term consumption

Method used

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  • Low-calorie, sucrose-free, oil-free and flour-free novel cake and preparation method thereof
  • Low-calorie, sucrose-free, oil-free and flour-free novel cake and preparation method thereof
  • Low-calorie, sucrose-free, oil-free and flour-free novel cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A low-calorie, sugar-free, oil-free and flour-free new type of cake. The formula includes the following raw materials in parts by weight: 50 parts of fresh eggs, 10 parts of erythritol, 8 parts of buckwheat flour, 2.5 parts of oat flour, 5 parts of resistant starch, 3 parts of sorbitol, 2 parts of inulin, 2 parts polydextrose, 1 part egg protein powder, 1 part cake emulsifier, 1 part chiffon cake protein improver, 2 parts glycerin, 0.2 parts baking powder, 0.2 parts salt, 0.2 parts citric acid, 0.08 parts potassium sorbate, 0.04 part of sodium dehydroacetate, 0.002 part of oil-reducing enzyme preparation, 0.001 part of food flavor;

[0055] The preparation method is as follows:

[0056] Step 1: Add miscellaneous grain powder into the colloid mill according to the material-to-liquid ratio of 2:1, adjust the tooth spacing to 10 μm, and grind twice. After processing, put it in a low-temperature freezer for standby;

[0057] Step 2: Select fresh eggs (pH value of eggs < 8...

Embodiment 2

[0066] A low-calorie, sugar-free, oil-free and flour-free new type of cake. The formula includes the following raw materials in parts by weight: 45 parts of fresh eggs, 8 parts of erythritol, 6 parts of buckwheat flour, 2 parts of oat flour, 4 parts of resistant starch, 4 parts of sorbitol, 1.6 parts of inulin, 1.6 parts of polydextrose, 2 parts of egg protein powder, 1 part of cake emulsifier, 1 part of chiffon cake protein improver, 2 parts of glycerin, 0.2 parts of baking powder, 0.2 parts of table salt, 0.2 parts of citric acid, 0.08 parts of potassium sorbate, 0.04 part of sodium dehydroacetate, 0.003 part of oil-reducing enzyme preparation, 0.001 part of food flavor;

[0067] Preparation methods include:

[0068] Step 1: Add miscellaneous grain powder into the colloid mill according to the material-to-liquid ratio of 2:1, adjust the tooth spacing to 10 μm, and grind twice; after processing, put it in a low-temperature freezer for standby;

[0069] Step 2: Select fresh ...

Embodiment 3

[0078] A low-calorie, sugar-free, oil-free and flour-free new type of cake. The formula includes the following raw materials in parts by weight: 42 parts of fresh eggs, 10 parts of erythritol, 7 parts of buckwheat flour, 3 parts of oat flour, 3 parts of resistant starch, 4 parts of sorbitol, 1.2 parts of inulin, 1.2 parts of polydextrose, 2 parts of egg protein powder, 1 part of cake emulsifier, 1 part of chiffon cake protein improver, 2 parts of glycerin, 0.3 parts of baking powder, 0.2 parts of salt, 0.2 parts of citric acid, 0.08 parts of potassium sorbate, 0.04 part of sodium dehydroacetate, 0.003 part of oil-reducing enzyme preparation, 0.001 part of food flavor;

[0079] Preparation methods include:

[0080] Step 1: Add the purchased miscellaneous grain powder into the colloid mill according to the material-to-liquid ratio of 2:1, adjust the tooth spacing to 10 μm, and grind twice. After processing, put it in a low-temperature freezer for standby;

[0081] Step 2: Selec...

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Abstract

The invention is suitable for the technical field of food processing, and provides a low-calorie, sucrose-free, oil-free and flour-free novel cake and a preparation method thereof. While people can enjoy the delicious taste brought by the cake, intake of calorie by the human body is reduced, thereby reducing the occurrence probability of obesity. In order to control the calorie of the cake, firstly, the content of grease in the cake is reduced (the maximum calorie value of the grease is 37 kJ / g), secondly, the content of common carbohydrate (the calorie value is 17 kJ / g) is reduced, and in turn erythritol with the calorie of 0 kJ / g, dietary fiber with the calorie of 8 kJ / g and sugar alcohol with the calorie of 10 kJ / g are used. According to the invention, by compounding various substances, the calorie of the cake is controlled as much as possible on the premise of guaranteeing the taste.

Description

technical field [0001] The invention belongs to the technical field of cake making, and in particular relates to a low-calorie, sucrose-free, oil-free, flour-free new cake and a preparation method thereof. Background technique [0002] Cake, as a kind of food with sweet taste, soft mouthfeel and rich nutrition, has always been loved by people. The raw materials of traditional cakes are mainly composed of white sugar, flour, eggs, and various edible oils. A high proportion of sucrose and edible oils are added to make the cakes have a soft and delicate taste. However, excessive intake of sucrose and edible oil can easily cause excessive calorie intake and induce chronic diseases such as obesity. Long-term consumption is not conducive to the health of the body. [0003] At present, although there are many kinds of cakes on the market, almost all of them are traditional cakes, which cannot meet the health needs of modern people. In my country, chronic diseases such as hyperten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/068A21D13/047A21D2/36A21D2/18A21D15/00
CPCA21D13/062A21D13/068A21D13/047A21D2/36A21D2/181A21D2/186A21D2/183A21D15/00
Inventor 熊治清胡长利施惠
Owner 良品铺子营养食品有限责任公司
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