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Low-sugar low-fat cake formula and processing technology thereof

A processing technology, cake technology, applied in baking, baked goods with modified ingredients, dough processing and other directions, can solve the problems of high unfavorable health of the three high people, reduced cake taste, etc., to reduce fat content, reduce sugar content, etc. volume, enhance the effect of taste

Pending Publication Date: 2021-11-16
青岛丹香投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the cakes in the existing market are sugar-free or with high sugar content. For the three-high crowd, the high fat and sugar in the cake are harmful to the three-high crowd. In the existing cake production process, sugar-free will The taste of the cake is reduced, and the sugar content is too high, which is not conducive to the health of the three high people
[0004] For this reason, a low-sugar and low-fat cake formula and its processing technology are provided to solve the problem of sugar and fat control in cake making

Method used

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  • Low-sugar low-fat cake formula and processing technology thereof

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Effect test

Embodiment 1

[0027] Embodiment 1: A kind of low-sugar and low-fat cake formula, the formula of cake is made up of main material and auxiliary material, and main material is made of 80 parts of low-gluten flour, 30 parts of eggs, 5 parts of baking powder, 10 parts of milk powder and edible It consists of 0.5 parts of oil, and the auxiliary materials are composed of 10 parts of white sugar and 20 parts of sweet potatoes by weight, and the balance is water.

[0028] A kind of processing technology of low-sugar and low-fat cake, this processing technology comprises the following steps:

[0029] S1: Prefabrication of ingredients, dissolve the milk powder in the main ingredient with water at a ratio of 1:10, put it in a pot and boil, skim off the upper layer of oily skin to remove fat, add the white sugar in the auxiliary ingredient to low heat and cook slowly to form a maroon syrup. The sweet potato in the auxiliary material is steamed, then mixed with water and crushed to obtain a thin paste o...

Embodiment 2

[0036] Embodiment 2: A kind of low-sugar and low-fat cake formula, the formula of cake is made up of main material and auxiliary material, and main material is made of 100 parts of low-gluten flour, 35 parts of eggs, 8 parts of baking powder, 15 parts of milk powder and edible The oil consists of 0.75 parts, the auxiliary materials are composed of 15 parts of white sugar and 25 parts of sweet potatoes by weight, and the balance is water.

[0037] A kind of processing technology of low-sugar and low-fat cake, this processing technology comprises the following steps:

[0038] S1: Prefabrication of ingredients, dissolve the milk powder in the main ingredient with water at a ratio of 1:10, put it in a pot and boil, skim off the upper layer of oily skin to remove fat, add the white sugar in the auxiliary ingredient to low heat and cook slowly to form a maroon syrup. The sweet potato in the auxiliary material is steamed, then mixed with water and crushed to obtain a thin paste of sw...

Embodiment 3

[0045] Embodiment 3: A kind of low-sugar and low-fat cake formula, the formula of cake is made up of main material and auxiliary material, and main material is made of 90 parts of low-gluten flour, 40 parts of eggs, 10 parts of baking powder, 25 parts of milk powder and edible It consists of 1 part of oil, and the auxiliary materials are composed of 20 parts of white sugar and 30 parts of sweet potato by weight, and the balance is water.

[0046] A kind of processing technology of low-sugar and low-fat cake, this processing technology comprises the following steps:

[0047] S1: Prefabrication of ingredients, dissolve the milk powder in the main ingredient with water at a ratio of 1:10, put it in a pot and boil, skim off the upper layer of oily skin to remove fat, add the white sugar in the auxiliary ingredient to low heat and cook slowly to form a maroon syrup. The sweet potato in the auxiliary material is steamed, then mixed with water and crushed to obtain a thin paste of sw...

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Abstract

The invention relates to the technical field of cake production and processing, in particular to a low-sugar low-fat cake formula and a processing technology thereof. The low-sugar low-fat cake formula is composed of main materials and auxiliary materials, the main materials are composed of, in parts by weight, 80-100 parts of low-gluten flour, 30-40 parts of eggs, 5-10 parts of baking powder, 10-25 parts of milk powder and 0.5-1 part of edible oil, the auxiliary materials comprise, in parts by weight, 10-20 parts of white sugar, 20-30 parts of sweet potatoes and the balance water, and the cake formula has the advantages that by reducing the proportion of the white sugar when the cake is made and by means of spraying and attaching of syrup, the outer wall of the cake keeps sweet, the sugar content of the cake is reduced, the sweet potatoes are mixed, the nutrient elements of the cake are further enhanced, and the taste of the cake is improved; the purpose of degreasing is achieved in a milk cooking mode, then the fat content of the cake is reduced, the cake is suitable for people with hypertension, hyperglycemia and hyperlipidemia to eat, and syrup is sprayed on the outer wall, so that the outer wall of the baked cake is in a relatively attractive red and yellow color.

Description

technical field [0001] The invention relates to the technical field of cake production and processing, in particular to a low-sugar and low-fat cake formula and a processing technology thereof. Background technique [0002] With the improvement of the quality of life, cakes are becoming more and more popular due to their good taste and rich nutrition, but the cakes have high nutritional quality and are not suitable for certain groups of people. [0003] Most of the cakes in the existing market are sugar-free or with high sugar content. For the three-high crowd, the high fat and sugar in the cake are harmful to the three-high crowd. In the existing cake production process, sugar-free will The taste of the cake is reduced, and the sugar content is too high, which is not conducive to the health of the three high people. [0004] Therefore, a low-sugar and low-fat cake formula and its processing technology are provided to solve the problem of sugar and lipid control in cake mak...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/062A21D13/068A21D13/22A21D13/28A21D2/18A21D2/36A21D2/34
CPCA21D13/06A21D13/062A21D13/068A21D13/22A21D13/28A21D2/181A21D2/366A21D2/34
Inventor 范祚鹏任献功邱沙沙李爱芳
Owner 青岛丹香投资管理有限公司
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