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Novel low-sugar low-fat satiety trough cake and preparation method thereof

A new type of satiety technology, applied in the field of low-sugar and low-fat new satiety slot cake and its preparation, can solve the problems of high calorie and single nutrition, and achieve the effects of simple production process, preservation of nutritional efficacy, and improvement of water retention performance

Pending Publication Date: 2022-07-05
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional trough cake has simple ingredients, high calories, and single nutrition, so it has not been widely promoted in the country and needs further improvement.

Method used

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  • Novel low-sugar low-fat satiety trough cake and preparation method thereof

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preparation example Construction

[0028] A low-sugar and low-fat novel satiety slot cake and a preparation method thereof, comprising the following steps:

[0029] (1) preparation of premix: egg liquid, white granulated sugar, erythritol, sucrose ester, tea polyphenol are put into the beating cylinder and stirred to obtain premix;

[0030] (2) Preparation of cake batter: add butter in the mixing cylinder to beat, then add banana resistant starch, quinoa flour, low-gluten flour, baking powder and stir evenly to obtain cake batter;

[0031] (3) Draining oil: spray release oil in the mold;

[0032] (4) Put cake batter: put the prepared cake batter in the mold;

[0033] (5) Baking: the cake batter is placed in the oven to be baked through the first baking area to the sixth baking area in turn, and the six baking areas are baked with the upper fire and the lower fire respectively;

[0034] (6) Finished product: demoulding to obtain a new type of low-sugar and low-fat full-bodied truffle cake, and packaging the tr...

Embodiment 1

[0035] Embodiment 1: a low-sugar and low-fat novel satiety slot cake and preparation method thereof, comprising the following steps:

[0036] The low-sugar and low-fat new satiety slot cake is composed of banana resistant starch, quinoa flour, low-gluten flour, egg liquid, butter, mold release oil, white sugar, baking powder, erythritol, sucrose ester, and tea polyphenols. Specific steps are as follows:

[0037] (1) Preparation of premix: put 10% egg liquid, 5% white granulated sugar, 0.8% erythritol, 0.5% sucrose ester, 0.2% tea polyphenol into the mixing tank and stir evenly for 500 seconds to obtain the premix ;

[0038] (2) Preparation of cake batter: add 4.5% butter to the mixing cylinder and beat, then add 35% banana resistant starch, 25% quinoa flour, 16% low-gluten flour, 2% baking powder and stir to obtain cake batter;

[0039] (3) Oil release: spray 1.0% mold oil in the mold, and the mold release oil includes cake mold release oil, soybean oil and lecithin, and its...

Embodiment 2

[0043] Embodiment 2: a low-sugar and low-fat novel satiety slot cake and preparation method thereof, comprising the following steps:

[0044] The low-sugar and low-fat new satiety slot cake is composed of banana resistant starch, quinoa flour, low-gluten flour, egg liquid, butter, mold release oil, white sugar, baking powder, erythritol, sucrose ester, and tea polyphenols. Specific steps are as follows:

[0045] (1) Preparation of premix: put 9% egg liquid, 6% white sugar, 0.8% erythritol, 0.5% sucrose ester, 0.2% tea polyphenol into the mixing tank and stir evenly for 500 seconds to obtain the premix ;

[0046] (2) Preparation of cake batter: add 3.5% butter to the mixing cylinder and beat, then add 25% banana resistant starch, 25% quinoa flour, 26% low-gluten flour, 2% baking powder and stir to obtain cake batter;

[0047] (3) Oil release: spray and remove 2.0% mold oil in the mold, and the mold release oil includes cake mold release oil, soybean oil and lecithin, and its ...

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Abstract

The invention relates to a low-sugar low-fat novel satiety trough cake of 80g / part. The low-sugar low-fat novel satiety trough cake comprises the following components in percentage: 35% of banana resistant starch, 25% of quinoa flour, 16% of low-gluten flour, 10% of egg liquid, 4.5% of butter, 4.5% of mold oil, 5% of white granulated sugar, 2% of baking powder, 0.8% of erythritol, 0.5% of sucrose ester and 0.2% of tea polyphenol. The sweetening agent erythritol, the emulsifying agent sucrose ester and the banana resistant starch are adopted in the formula, so that the effects of low sugar, low fat and satiety are achieved. In addition, the added antioxidant tea polyphenol is combined with the preparation process, so that the shelf life of the groove cake can be prolonged. The preparation process is simple, the operation conditions are easy to control, and the method is suitable for batch production.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a low-sugar and low-fat novel satiety truffle cake and a preparation method thereof. Background technique [0002] Slot cake, also known as "chicken cake", is one of the traditional flavor cakes in Tianjin. It is baked with fresh eggs, sugar, flour and spices into a mold. It has a soft taste and unique flavor, and is deeply loved by Tianjin people. However, the traditional trough cake is simple in ingredients, high in calories and single in nutrition, and has not been widely promoted in the country, and needs to be further improved. [0003] Erythritol is a sugar substitute, which is obtained by fermentation of glucose, and its sweetness is 60%-70% of sucrose; stevia is a new type of sweetener extracted from the Asteraceae herb Stevia. Mixing erythritol and stevia to replace part of white sugar can improve the problem of high sugar content in traditional slot cakes. [0004] Tea po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/062A21D13/068A21D2/14A21D2/16A21D2/18A21D2/34A21D2/36A21D8/02A21D8/06A21D10/00
CPCA21D13/06A21D13/062A21D13/068A21D2/186A21D2/36A21D2/34A21D2/18A21D2/14A21D2/165A21D10/002A21D8/02A21D8/06
Inventor 张乐赵彤于殿宇
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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