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 i

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

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...

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, ...

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 ...

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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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