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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AI-Extracted 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 i...

Method used

In sum, in embodiment 2, white sugar content is suitable, and the cake appearance after production, taste is all good, and the mode that drenches by syrup, makes the outer wall of cake reduce the content of cake while keeping sweetness. The amount of sugar, combined with the m...

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.

Application Domain

Dough treatmentModified nutritive products

Technology Topic

Edible oilFat content +6

Image

Examples

Experimental program(3)

Example Embodiment

[0027] Example 1: A low sugar low fat cake recipe, the cake recipe is composed by a main ingredient and auxiliary materials, the score is 80 Ingredients parts by weight of flour, eggs, 30 parts, 5 parts of baking powder, 10 parts of powdered milk and edible 0.5 parts of an oil composition, accessories 10 parts by weight of the score is sugar, 20 parts of potato composition, the balance being water.

[0028] Low-sugar low fat cake process, the process comprising the steps of:

[0029] S1: Ingredients preform, the main ingredient was added in a 1:10 ratio of milk powder dissolved in water, into the pot boil, skim the upper oil skin fat, the materials in sugar water into small fire slowly boiled syrup to maroon, the potato after cooking materials in water was added with stirring broken, resulting thin paste mountain taro,

[0030] S2: materials processing, the high melting portion of syrup is added in the mountains poi stir to give a yellow red mud mixing the oil into A, B two, added another portion of the syrup in oil A, B static oil set aside;

[0031] S3: Ingredients processing, the main ingredient of egg white and yolk separated from egg white pass high-speed stirring, to a foam baking powder, flour stirred into the fat in milk prepared in step one, to obtain a homogeneous batter mix, after whipping egg white into egg yolk mixture after stirring to give a paste egg yolk;

[0032] S4: mixing raw materials, the egg yolk in step one and step two mixing clay were added in the batter mix in step two, the one-way sufficiently stir to give a fluid-like cake batter;

[0033] S5: casting mold, the mold is heated and the cake coated with cooking oil B, and the step of placing three kinds of cake batter in a mold, and then pouring the cake batter last drop 3-5 drops of edible syrup with oil A;

[0034] S6: baking finished, the casting mold was placed in an oven and baked for 20-30 minutes, after baking the finished package is completed.

[0035] Wherein: when a step boil sugar syrup of sugar to water ratio is 2: 1, a step in potato crusher 20rps stirred for 20 minutes at a speed of, when a step of mixing the syrup with Zhongshan taro, high speed stirring, slowly syrup was added; three step baking process of egg white added in three portions to pass, pass volume expansion egg white preferably 3-4 times, in a single direction during stirring the egg yolk was stirred, when egg white foam along with the egg yolk mixture stirred smooth pass after unidirectional stirring, defoaming avoided; milk fat to be added to flour after cooling stable, fat milk cooling process in a blender along the bottom of the container was slowly stirred until the added fat milk, low-gluten flour when cooled to room temperature, low flour was slowly added and stirring was continued; cake mold preheating temperature of step 5 is 50-60 ° C, the mold temperature Sixth step of baking in the oven is 120-150 ° C; B oil cake mold in a uniform inner wall Tiantu on oil a pouring the batter in the upper end surface, and the oil a stir slowly at the upper end of the batter; flour and baking powder was sieved through a 120 mesh screen filter multiple times.

Example Embodiment

[0036] Example 2: low-sugar low fat cake recipe, the cake recipe is composed by a main ingredient and auxiliary materials, the score is 100 Ingredients parts by weight of a low-gluten flour, 35 parts of egg, baking powder 8 parts, 15 parts of powdered milk and edible 0.75 parts of an oil composition, excipient score is 15 parts by weight of sugar, 25 parts of potato composition, the balance being water.

[0037] Low-sugar low fat cake process, the process comprising the steps of:

[0038] S1: Ingredients preform, the main ingredient was added in a 1:10 ratio of milk powder dissolved in water, into the pot boil, skim the upper oil skin fat, the materials in sugar water into small fire slowly boiled syrup to maroon, the potato after cooking materials in water was added with stirring broken, resulting thin paste mountain taro,

[0039] S2: materials processing, the high melting portion of syrup is added in the mountains poi stir to give a yellow red mud mixing the oil into A, B two, added another portion of the syrup in oil A, B static oil set aside;

[0040] S3: Ingredients processing, the main ingredient of egg white and yolk separated from egg white pass high-speed stirring, to a foam baking powder, flour stirred into the fat in milk prepared in step one, to obtain a homogeneous batter mix, after whipping egg white into egg yolk mixture after stirring to give a paste egg yolk;

[0041] S4: mixing raw materials, the egg yolk in step one and step two mixing clay were added in the batter mix in step two, the one-way sufficiently stir to give a fluid-like cake batter;

[0042] S5: casting mold, the mold is heated and the cake coated with cooking oil B, and the step of placing three kinds of cake batter in a mold, and then pouring the cake batter last drop 3-5 drops of edible syrup with oil A;

[0043] S6: baking finished, the casting mold was placed in an oven and baked for 20-30 minutes, after baking the finished package is completed.

[0044]Among them: Step, the ratio of sugar and water is 2: 1, and the mixture is stirred in a crusher of 20 rps in the rotational speed for 20RPS. Step is mixed with syrup, and the syrup is slow when mixed with syrup. Join; Step three in the process of egg white hair during the hair, the sputum was added three times, and the egg white hair volume expansion was 3-4 times, and the egg yolk was stirred along a monolithically stirred, and the hair removal foam was mixed with stirring Delicious egg yolk. Stir in one-way, avoid defoaming; to be removed from the milk cooling, add low-gluten flour, and the de fat milk cooling process is slowly stirred in the bottom of the container. When the milk is allowed to cool to the low-gluten flour, low The gluten flour is slowly added and continuously stir; step 5 The preheating temperature of the cake mold is 50-60 degrees Celsius, step six medium molds in the oven are 120-150 degrees Celsius; edible oil B is evenly filled in the inner wall of the cake mold On, edible oil A is poured on the upper end of the cake paste, and the edible oil A is slowly stirred at the upper end of the cake demble; low-gluten flour and blister powder are all sieved multiple times by 120 mesh screen.

Example Embodiment

[0045] Example 3: A low sugar low-fat cake formula, the formulation of the cake is composed of the main material and excipients, and the main amount is 90 parts by weight, 40 eggs, 10 pieces of eggs, 25 pieces of milk powder, 25 parts of milk powder and edible 1 part of the oil, the excipient is 20 parts by weight of the sugar, 30 parts of the sauce, the margin is water.

[0046] Processing process of low sugar low-fat cake contains the following steps:

[0047] S1: ingredient prefabrication, the main material is dissolved in the proportion of milk powder at 1:10, put it into the pot, put on the upper oil peel to fat, and slowly cook the white sugar in the excipient to the jujube red syrup, will After the accent, the sauce was stirred and broken, and the righteous hang moon was obtained.

[0048] S2: Accessive processing, combine part of the high-temperature melting syrup to the lanceolate is thoroughly stirred and uniformly mixed with red-yellow mixed mud, divided into A, B, two copies, and the other part of the syrup added to edible oil A, edible oil B static Herd it;

[0049] S3: Main material processing, separation of egg white and egg yolk in the main material, stirred at high speed to make an egg white, brew powder to foam shape, and stir the low-gluten flour in the steps prepared in the steps, resulting in a mixed uniform batter, The hair-added egg white is integrated into the stirred egg yolk, resulting in a egg yolk paste;

[0050] S4: Mixing, the mixed mud in step one and the egg yolk paste in step second in step two are added to the mixed bat insecure in step I, and stir evenly, and the fluid-shaped cake paste;

[0051] S5: The mold is poured, heated the cake mold and applied a layer of edible oil B, poured three kinds of cake paste in the mold, and then drip 3-5 drops of the 3-5 drops of the cakes after pouring. Oil A;

[0052] S6: Baked finished product, put the pouring mold into the oven, bake 20-30 minutes, and package the finished product after baking.

[0053] Among them: Step, the ratio of sugar and water is 2: 1, and the mixture is stirred in a crusher of 20 rps in the rotational speed for 20RPS. Step is mixed with syrup, and the syrup is slow when mixed with syrup. Join; Step three in the process of egg white hair during the hair, the sputum was added three times, and the egg white hair volume expansion was 3-4 times, and the egg yolk was stirred along a monolithically stirred, and the hair removal foam was mixed with stirring Delicious egg yolk. Stir in one-way, avoid defoaming; to be removed from the milk cooling, add low-gluten flour, and the de fat milk cooling process is slowly stirred in the bottom of the container. When the milk is allowed to cool to the low-gluten flour, low The gluten flour is slowly added and continuously stir; step 5 The preheating temperature of the cake mold is 50-60 degrees Celsius, step six medium molds in the oven are 120-150 degrees Celsius; edible oil B is evenly filled in the inner wall of the cake mold On, edible oil A is poured on the upper end of the cake paste, and the edible oil A is slowly stirred at the upper end of the cake demble; the low-gluten flour and the bream powder are filtered multiple times by 120 mesh screens.

[0054] Control group: Yet sugar was added as described above.

[0055] Conclusion: Find three sets of examples of cakes with control group baking production, the outer wall of the cake of Example 1, shallow color, yellow white, sweet, and the cake produced by Example 2 became a red yellow phase, sweet taste The cake produced in Example 3 was deep, and it was red, bitter; the cake produced by the control group was yellow, odorless.

[0056] In summary, the white sugar content is suitably, the appearance of the cake after production is good, and the taste is good, and the outer wall of the cake is made while maintaining sweetness while maintaining sweetness, With the mix of horses, further enhance the nutrient elements of the cake, and improve the taste of the cake, to achieve the purpose of dilution through milk, thereby reducing the fat content of the cake, suitable for the consumption of the three high population.

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Gene and protein for quickening fruits to be mature, carrier, recombination gene engineering bacteria, and application of gene and protein

ActiveCN110628778Apromote fruit ripeninglow in sugar

Owner:TIANJIN AGRICULTURE COLLEGE

Classification and recommendation of technical efficacy words

low in sugar
Increase nutrients

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

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

Image

Examples

Example Embodiment

Example Embodiment

Example Embodiment

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Description & Claims & Application Information

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