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High-fiber low-sugar cake containing konjaku flour and making method of high-fiber low-sugar cake

A production method and technology of konjac flour, which is applied in the fields of dough processing, tuber baked food, baked food, etc., can solve the problems such as the difficulty of raising egg whites, and achieve the effect of large volume and easy preservation

Pending Publication Date: 2022-07-12
张家港福吉佳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of high-fiber low-sugar cake containing konjac flour and its preparation method, to solve the system in which the rigid structure of sugar can support its protein bubbles relatively stable in the egg white raising process proposed in the above-mentioned background technology, The difficulty of raising egg whites without white sugar

Method used

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  • High-fiber low-sugar cake containing konjaku flour and making method of high-fiber low-sugar cake
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Embodiment 1

[0025] The present invention provides a technical solution: a high-fiber and low-sugar cake containing konjac flour. The formula of the high-fiber and low-sugar cake containing konjac flour includes the following components: 900 parts of egg white liquid, 330 parts of erythritol, tartar powder 8 servings, 250 servings of konjac flour, 50 servings of soy protein isolate, 50 servings of whey protein, 15 servings of inulin, and 12 servings of compound preservatives.

[0026] A kind of preparation method of the high-fiber low-sugar cake containing konjac flour as above, the preparation method comprises the following steps:

[0027] To start the preparation of raw materials, put egg white liquid, erythritol, and cream of tartar into the mixer and mix at medium speed for 90s-150s;

[0028] The raw materials are raised, and the raw materials after preparation and stirring are rapidly raised for 250s, and beat until dry and foamy, and the specific gravity of the material is about 0.35...

Embodiment 2

[0032] The present invention provides a technical solution: a high-fiber and low-sugar cake containing konjac flour. The formula of the high-fiber and low-sugar cake containing konjac flour includes the following components: 1200 parts of egg white liquid, 275 parts of erythritol, tartar 12 parts of flour, 180 parts of konjac flour, 100 parts of soy protein isolate, 20 parts of whey protein, 40 parts of inulin, and 8 parts of compound preservatives.

[0033] A kind of preparation method of the high-fiber low-sugar cake containing konjac flour as above, the preparation method comprises the following steps:

[0034] To start the preparation of raw materials, put egg white liquid, erythritol, and cream of tartar into the mixer and mix at medium speed for 90s-150s;

[0035] The raw materials are raised, and the raw materials after preparation and stirring are quickly raised for 400s, and beat until dry and foamy, and the specific gravity of the material is about 0.45g / mL;

[0036...

Embodiment 3

[0039] The present invention provides a technical solution: a high-fiber and low-sugar cake containing konjac flour. The formula of the high-fiber and low-sugar cake containing konjac flour includes the following components: 1000 parts of egg white liquid, 291 parts of erythritol, tartar 9 parts of flour, 210 parts of konjac flour, 70 parts of soybean protein isolate, 30 parts of whey protein, 25 parts of inulin, and 9 parts of compound preservatives.

[0040] A kind of preparation method of the high-fiber low-sugar cake containing konjac flour as above, the preparation method comprises the following steps:

[0041] To prepare the starting materials, put the egg white liquid, erythritol and cream of tartar into the mixer and mix at medium speed for 90s-150s;

[0042] The raw materials are raised, and the raw materials after preparation and stirring are quickly raised for 280s, and beat until dry and foamy, and the specific gravity of the material is about 0.40g / mL;

[0043] T...

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Abstract

The invention discloses a high-fiber low-sugar cake containing konjaku flour. A formula of the high-fiber low-sugar cake containing the konjaku flour comprises the following components: 900 to 1200 parts of egg white, 275 to 330 parts of erythritol, 8 to 12 parts of tartar powder, 180 to 250 parts of the konjaku flour, 50 to 100 parts of soybean protein isolate, 20 to 50 parts of whey protein, 15 to 40 parts of inulin and 8 to 12 parts of a compound preservative, the invention further discloses a making method of the high-fiber low-sugar cake containing the konjaku flour. The making method comprises the following steps of making leavening raw materials, leavening the raw materials, making batter and conducting baking. The preparation method has the beneficial effects that through scientific proportioning and process adjustment, the problem that the taste and appearance of the cake are different from those of traditional cakes is solved; the problems that after cake with wheat flour replaced by konjaku flour is leavened, a batter system is unstable, and the storage period is shortened due to the fact that the finished product is too deep in baking color and unstable in moisture content are solved.

Description

technical field [0001] The invention relates to the technical field of preparation of high-fiber and low-sugar cakes containing konjac flour, in particular to a high-fiber and low-sugar cake containing konjac flour and a preparation method thereof. Background technique [0002] Konjac is a high-fiber and low-calorie natural health food. Its main component, glucomannan, is a soluble dietary fiber, which is not absorbed in the body, has no calories, and has a feeling of satiety. Konjac powder is used as the main raw material. Foods prepared from or excipients have four characteristics: weight loss and hypoglycemia, lower blood cholesterol, laxatives, and intestinal prebiotics. [0003] In the prior art, the intake of sugar will improve the taste of the cake, and a low-sugar diet is currently a relatively popular diet. By controlling the intake of sugar, the effects of weight loss and weight control are achieved; part of the konjac flour is used to replace the wheat flour in th...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D13/04A21D13/043A21D2/18A21D2/14
CPCA21D13/062A21D13/04A21D13/043A21D2/181A21D2/145
Inventor 邹奇波沈亚敏凌奇
Owner 张家港福吉佳食品股份有限公司