Sugar-free cake and making method thereof

Abstract

The invention discloses a sugar-free cake and a making method thereof, and relates to the field of food processing. The sugar-free cake comprises the following raw materials in parts by weight: 45-55 parts of egg liquid; 12 to 15 parts of wheat flour; 9.5 to 10.5 parts of trehalose; 4 to 6 parts of maltitol; 4 to 6 parts of maltooligosaccharide; 2.5 to 3.5 parts of an emulsifier; 0.4 to 0.6 part of a swelling agent; 8 to 12 parts of oil; wherein the total amount of glucose, the total amount of sucrose, the total amount of fructose, the total amount of maltose and the total amount of lactose contained in the sugar-free cake are respectively less than 0.2 g / 100g. According to the preparation method, the trehalose, the maltitol, the maltooligosaccharide, the emulsifier and the bulking agent are matched, so that the sugar-free cake which is moderate in sweetness, good in moisture retention and bulkiness and soft in taste can be obtained.

Description

Technical Field

[0001] The present application relates to the field of food, and in particular to a sugar-free cake and a preparation method thereof. Background Art

[0002] In traditional cake making, the source of sweetness is mainly traditional sugar (such as sucrose, glucose, fructose, etc.). Among them, traditional sugar helps the cake to retain moisture and leaven during the production process, making the cake soft and tender, and also helps to extend the shelf life of the cake. However, most traditional sugars are high in calories, easily causing tooth decay problems, and are also related to the occurrence of heart disease. At the same time, foods with a large amount of traditional sugar added should not be consumed by diabetics.

[0003] For health reasons, people prepare low-sugar cakes by reducing the amount of traditional sugar in cakes, or prepare sugar-free cakes by using sugar substitutes instead of traditional sugar to provide sweetness. However, the sugar substitutes used in low-sugar or sugar-free cakes currently available on the market cannot completely replicate the characteristics of traditional sugar, which will lead to changes in the texture and structure of the cakes, such as making the cakes drier or tighter, and not as moist and delicate in taste as cakes made with traditional sugar. Therefore, the low-sugar cakes currently available on the market usually refer to low sucrose, and sugar-free cakes usually refer to no sucrose. In order to ensure the taste of the cake, glucose, fructose, maltose, lactose, etc. are usually added, and the total sugar content is difficult to be sugar-free or low in sugar.

[0004] Therefore, the technical challenges that sugar-free cakes need to solve are mainly how to maintain excellent fluffiness and soft taste without using traditional sugar. Summary of the invention

[0005] In order to solve the technical difficulties of sugar-free cakes, the present application provides a sugar-free cake and a method for making the same. The sugar-free in the present application means that the five sugars of glucose, sucrose, fructose, maltose and lactose contained in the cake are not detected by the high performance liquid chromatography detection method in the national standard GB / T 5009.8-2023 (the detection limit is 0.2g / 100g), that is, it meets the sugar-free standard.

[0006] In the first aspect, the present application provides a sugar-free cake using the following technical solution: A sugar-free cake comprises the following raw materials in parts by weight: Egg liquid: 45-55 parts; Wheat flour: 12-15 parts; Trehalose: 9.5-10.5 parts; Maltitol: 4-6 parts; Maltooligosaccharide: 4-6 parts; Emulsifier: 2.5-3.5 parts; Leavening agent: 0.4-0.6 parts; Oil: 8-12 parts; The total amount of glucose, the total amount of sucrose, the total amount of fructose, the total amount of maltose and the total amount of lactose contained in the sugar-free cake are less than 0.2 g / 100 g respectively.

[0007] The present application utilizes trehalose, maltitol and oligomaltose to replace traditional sugar, wherein trehalose, maltitol and oligomaltose are not any of glucose, sucrose, fructose, maltose or lactose, and the total amount of glucose, sucrose, fructose, maltose and lactose contained in the sugar-free cake can be less than 0.2g / 100g respectively, thus achieving the sugar-free effect. At the same time, through the coordination of trehalose, maltitol, oligomaltose, emulsifier and leavening agent, a sugar-free cake with moderate sweetness, good moisture retention and soft taste can be obtained. Specifically, the synergistic effect of trehalose and maltitol enhances the water retention capacity of the sugar-free cake, the addition of oligomaltose further improves the structure of the sugar-free cake, making the sugar-free cake more fluffy and delicate, and the combined use of emulsifiers and leavening agents further promotes the uniform distribution of micropores in the sugar-free cake tissue, enhancing the leavening effect of the sugar-free cake, so that the sugar-free cake can still maintain good leavening properties without traditional sugar.

[0008] In some specific embodiments, the raw materials for preparing the emulsifier include 25-30 parts by weight of mono- and di-glycerol fatty acid esters, 30-35 parts by weight of sorbitol liquid, 4-8 parts by weight of edible alcohol and 32-36 parts by weight of water.

[0009] In the present application, the emulsifier is preferably a mixture of mono- and di-glycerol fatty acid esters, sorbitol liquid, edible alcohol and water, wherein the emulsifier can provide a film wrapping effect for the bubbles generated by the sugar-free cake under the action of the leavening agent, reduce the bubble loss, and is conducive to the formation of a fine microporous structure of the sugar-free cake, further improving the fluffiness of the sugar-free cake, and improving the delicateness of the sugar-free cake, and further enhancing the taste of the sugar-free cake.

[0010] In some specific embodiments, the emulsifier further comprises 0.2-0.4 parts by weight of sodium caseinate, 0.01-0.02 parts by weight of hydroxypropyl starch or xanthan gum, and 0.01-0.02 parts by weight of mogroside.

[0011] In the present application, the emulsifier is further preferably a mixture of mono- and diglycerol fatty acid esters, sorbitol liquid, sodium caseinate, hydroxypropyl starch or xanthan gum, mogroside, edible alcohol and water. Among them, after using trehalose, maltitol and oligomaltosaccharide to replace traditional sugar, the sugar-free cake will be white, and there is a problem of insufficient coloring. After adding sodium caseinate, hydroxypropyl starch or xanthan gum, and mogroside to the emulsifier, not only the coloring effect of the sugar-free cake can be improved, but also the air holding property of the sugar-free cake can be further improved, so that the texture stability of the sugar-free cake is improved, which is conducive to obtaining a sugar-free cake with a small shrinkage rate.

[0012] In some specific embodiments, the leavening agent is baking powder or sodium bicarbonate. The leavening agent is more preferably baking powder.

[0013] In some specific embodiments, the wheat flour is low-gluten wheat flour.

[0014] In some specific embodiments, the oil includes any one of soybean oil, peanut oil, corn oil, and sunflower oil.

[0015] In some specific embodiments, the sugar-free cake includes buffalo milk, and the amount of the buffalo milk is 0.2-0.3 parts by weight.

[0016] In this application, in order to further improve the flavor and taste of the sugar-free cake, a small amount of buffalo milk can also be added. The emulsifying properties of buffalo milk are good, which helps the sugar-free cake to maintain a stable structure during the production process and makes the sugar-free cake more delicate and uniform, and the taste is more fragrant. However, buffalo milk contains lactose. When adding buffalo milk, it is necessary to control the amount of buffalo milk so that the lactose content in the sugar-free cake is less than 0.2g / 100g.

[0017] In a second aspect, the present application provides a method for preparing a sugar-free cake using the following technical solution: A method for preparing a sugar-free cake comprises the following steps: After uniformly mixing wheat flour, trehalose, maltitol, maltooligosaccharide, emulsifier, leavening agent and oil according to the proportion, adding egg liquid, stirring until uniformly dispersed, to obtain cake slurry; The cake slurry is injected into a mold and then baked to obtain a sugar-free cake.

[0018] In some specific embodiments, baking is divided into 4 zones. In baking zone 1, the upper heating temperature is 105-115°C, and the lower heating temperature is 85-95°C; in baking zone 2, the upper heating temperature is 120-125°C, and the lower heating temperature is 100-105°C; in baking zone 3, the upper heating temperature is 130-135°C, and the lower heating temperature is 110-115°C; in baking zone 4, the upper heating temperature is 150-160°C, and the lower heating temperature is 125-135°C.

[0019] In the present application, when baking the cake, it is divided into four zones and the temperature is controlled from low to high for baking, so that the baking temperature can be better controlled. At the same time, the temperature control of the upper and lower fires is conducive to uniform heating of different parts of the sugar-free cake.

[0020] In some specific implementations, the baking time of the first baking zone is 10-15 minutes, the baking time of the second baking zone is 5-10 minutes, the baking time of the third baking zone is 3-5 minutes, and the baking time of the fourth baking zone is 1-2 minutes.

[0021] In summary, this application at least includes the following beneficial technical effects: (1) The present application uses trehalose, maltitol and oligomaltose to replace traditional sugars, wherein trehalose, maltitol and oligomaltose are not any of glucose, sucrose, fructose, maltose or lactose, so that the total amount of glucose, sucrose, fructose, maltose and lactose contained in the sugar-free cake can be less than 0.2g / 100g, respectively, achieving a sugar-free effect. At the same time, through the coordination of trehalose, maltitol, oligomaltose, emulsifier and leavening agent, a sugar-free cake with moderate sweetness, good moisture retention and soft taste can be obtained. Specifically, the synergistic effect of trehalose and maltitol enhances the water retention capacity of the sugar-free cake, the addition of oligomaltose further improves the structure of the sugar-free cake, making the sugar-free cake more fluffy and delicate, and the combined use of emulsifiers and leavening agents further promotes the uniform distribution of micropores in the sugar-free cake tissue, enhancing the leavening effect of the sugar-free cake, so that the sugar-free cake can still maintain good leavening properties without traditional sugar.

[0022] (2) In the present application, the emulsifier is further preferably a mixture of mono- and di-glycerol fatty acid esters, sorbitol liquid, sodium caseinate, hydroxypropyl starch or xanthan gum, mogroside, edible alcohol and water. Among them, after using trehalose, maltitol and oligomaltose to replace traditional sugar, the sugar-free cake will be white and there is a problem of insufficient coloring. After adding the three ingredients of sodium caseinate, hydroxypropyl starch or xanthan gum and mogroside to the emulsifier, not only the coloring effect of the sugar-free cake can be improved, but also the air holding property of the sugar-free cake can be further improved, so that the texture stability of the sugar-free cake is improved, which is conducive to obtaining a sugar-free cake with a small shrinkage rate. DETAILED DESCRIPTION

[0023] The present application is further described below in conjunction with specific experiments, wherein, unless otherwise specified, the raw materials used in the present application can be obtained commercially. Example

[0024] [Example 1] A sugar-free cake, prepared by the following raw materials: Egg liquid: 45kg; Wheat flour: 12 kg; in this embodiment, the wheat flour is low-gluten wheat flour produced by Yihai Kerry (Quanzhou) Cereals, Oils and Foods Industry Co., Ltd.; Trehalose: 9.5 kg; in this embodiment, trehalose was purchased from Henan Bohao Food Additive Co., Ltd.; Maltitol: 4 kg; in this embodiment, maltitol was purchased from Zhejiang Huakang Pharmaceutical Co., Ltd.; Maltooligosaccharide: 4 kg; in this embodiment, maltooligosaccharide was purchased from Baolingbao Biological Co., Ltd.; Emulsifier: 2.5 kg; In this embodiment, according to the emulsifier, the raw materials for preparing the emulsifier include 25 kg of mono- and di-glycerol fatty acid esters (purchased from Zhengzhou Best Food Additive Co., Ltd.), 35 kg of sorbitol liquid (purchased from Henan Jiqian Biotechnology Co., Ltd.), 4 kg of edible alcohol and 36 kg of water; Leavening agent: 0.4 kg; In this embodiment, the leavening agent is specifically baking powder, which is purchased from Zhengzhou Haiweili Food Industry Co., Ltd.; Oil: 8 kg; in this embodiment, the oil is specifically peanut oil.

[0025] In this embodiment, the method for making sugar-free cake comprises the following steps: After uniformly mixing wheat flour, trehalose, maltitol, maltooligosaccharide, emulsifier, leavening agent and oil according to the proportion, adding egg liquid, stirring until uniformly dispersed, to obtain cake slurry; The cake paste is injected into the mold and then baked. The baking is divided into 4 zones. In the first baking zone, the upper fire temperature is 105°C, the lower fire temperature is 85°C, and the baking time is 15 minutes; in the second baking zone, the upper fire temperature is 120°C, the lower fire temperature is 100°C, and the baking time is 10 minutes; in the third baking zone, the upper fire temperature is 130°C, the lower fire temperature is 110°C, and the baking time is 5 minutes; in the fourth baking zone, the upper fire temperature is 150°C, the lower fire temperature is 125°C, and the baking time is 2 minutes, to obtain a sugar-free cake.

[0026] [Example 2] A sugar-free cake, prepared by the following raw materials: Egg liquid: 50kg; Wheat flour: 13.5 kg; In this embodiment, the wheat flour is low-gluten wheat flour produced by Yihai Kerry (Quanzhou) Cereals, Oils and Foods Industry Co., Ltd.; Trehalose: 10 kg; in this embodiment, trehalose was purchased from Henan Bohao Food Additive Co., Ltd.; Maltitol: 5 kg; in this embodiment, maltitol was purchased from Zhejiang Huakang Pharmaceutical Co., Ltd.; Maltooligosaccharide: 5 kg; in this embodiment, maltooligosaccharide was purchased from Baolingbao Biological Co., Ltd.; Emulsifier: 3kg; In this embodiment, the raw materials for preparing the emulsifier include 25kg of mono- and di-glycerol fatty acid esters (purchased from Zhengzhou Best Food Additive Co., Ltd.), 35kg of sorbitol liquid (purchased from Henan Jiqian Biotechnology Co., Ltd.), 4kg of edible alcohol and 36kg of water; Leavening agent: 0.5 kg; In this embodiment, the leavening agent is specifically baking powder, which is purchased from Zhengzhou Haiweili Food Industry Co., Ltd.; Oil: 10 kg; in this embodiment, the oil is specifically soybean oil.

[0027] In this embodiment, the method for making sugar-free cake comprises the following steps: After uniformly mixing wheat flour, trehalose, maltitol, maltooligosaccharide, emulsifier, leavening agent and oil according to the proportion, adding egg liquid, stirring until uniformly dispersed, to obtain cake slurry; The cake paste is injected into the mold and then baked. The baking is divided into 4 zones. In the first baking zone, the upper fire temperature is 110°C, the lower fire temperature is 90°C, and the baking time is 12 minutes; in the second baking zone, the upper fire temperature is 122°C, the lower fire temperature is 102°C, and the baking time is 8 minutes; in the third baking zone, the upper fire temperature is 132°C, the lower fire temperature is 112°C, and the baking time is 4 minutes; in the fourth baking zone, the upper fire temperature is 155°C, the lower fire temperature is 130°C, and the baking time is 1.5 minutes to obtain a sugar-free cake.

[0028] [Example 3] A sugar-free cake, prepared by the following raw materials: Egg liquid: 55kg; Wheat flour: 15 kg; in this embodiment, the wheat flour is low-gluten wheat flour produced by Yihai Kerry (Quanzhou) Cereals, Oils and Foods Industry Co., Ltd.; Trehalose: 10.5 kg; in this embodiment, trehalose was purchased from Henan Bohao Food Additive Co., Ltd.; Maltitol: 6 kg; in this embodiment, maltitol was purchased from Zhejiang Huakang Pharmaceutical Co., Ltd.; Maltooligosaccharide: 6 kg; in this embodiment, maltooligosaccharide was purchased from Baolingbao Biological Co., Ltd.; Emulsifier: 3.5 kg; In this embodiment, the raw materials for preparing the emulsifier include 25 kg of mono- and di-glycerol fatty acid esters (purchased from Zhengzhou Best Food Additive Co., Ltd.), 35 kg of sorbitol liquid (purchased from Henan Jiqian Biotechnology Co., Ltd.), 4 kg of edible alcohol and 36 kg of water; Leavening agent: 0.6 kg; In this embodiment, the leavening agent is specifically baking powder, which is purchased from Zhengzhou Haiweili Food Industry Co., Ltd.; Oil: 12 kg; in this embodiment, the oil is specifically corn oil.

[0029] In this embodiment, the method for making sugar-free cake comprises the following steps: After uniformly mixing wheat flour, trehalose, maltitol, maltooligosaccharide, emulsifier, leavening agent and oil according to the proportion, adding egg liquid, stirring until uniformly dispersed, to obtain cake slurry; The cake paste is injected into the mold and then baked. The baking is divided into 4 zones. In the first baking zone, the upper heating temperature is 115°C, the lower heating temperature is 95°C, and the baking time is 10 minutes; in the second baking zone, the upper heating temperature is 125°C, the lower heating temperature is 105°C, and the baking time is 5 minutes; in the third baking zone, the upper heating temperature is 135°C, the lower heating temperature is 115°C, and the baking time is 3 minutes; in the fourth baking zone, the upper heating temperature is 160°C, the lower heating temperature is 135°C, and the baking time is 1 minute to obtain a sugar-free cake.

[0030] [Example 4] A sugar-free cake, which differs from [Example 1] in that the emulsifier is different.

[0031] In this embodiment, the raw materials for preparing the emulsifier include 25kg of mono- and di-glycerol fatty acid esters (purchased from Zhengzhou Best Food Additive Co., Ltd.), 35kg of sorbitol liquid (purchased from Henan Jiqian Biotechnology Co., Ltd.), 0.2kg of sodium caseinate (purchased from Henan Jiqian Biotechnology Co., Ltd.), 0.01kg of xanthan gum (purchased from Henan Jiqian Biotechnology Co., Ltd.), 0.011kg of momordica saponin (purchased from Baoji Liupanyun Biotechnology Co., Ltd.), 4kg of edible alcohol and 36kg of water.

[0032] [Example 5] A sugar-free cake, which differs from [Example 1] in that the emulsifier is different.

[0033] In this embodiment, the raw materials for preparing the emulsifier include 30kg of mono- and di-glycerol fatty acid esters (purchased from Zhengzhou Best Food Additive Co., Ltd.), 30kg of sorbitol liquid (purchased from Henan Jiqian Biotechnology Co., Ltd.), 0.4kg of sodium caseinate (purchased from Henan Jiqian Biotechnology Co., Ltd.), 0.02kg of hydroxypropyl starch (purchased from Henan Jiqian Biotechnology Co., Ltd.), 0.02kg of momordica saponin, 8kg of edible alcohol and 32kg of water.

[0034] [Example 6] A sugar-free cake, which differs from [Example 5] in that the emulsifier is different. In the emulsifier used in this embodiment, sodium caseinate is replaced by an equal amount of mono- and di-glycerol fatty acid esters.

[0035] [Example 7] A sugar-free cake, which differs from [Example 5] in that the emulsifier is different, and the emulsifier used in this example does not contain hydroxypropyl starch.

[0036] [Example 8] A sugar-free cake, which is different from [Example 5] in that the emulsifier is different. In the emulsifier used in this embodiment, an equal amount of soybean saponin (purchased from Baoji Liupanyun Biotechnology Co., Ltd.) is used instead of momordica saponin.

[0037] [Example 9] A sugar-free cake, which differs from [Example 5] in that the emulsifier is different.

[0038] In this embodiment, the raw materials for preparing the emulsifier include 30kg of mono- and di-glycerol fatty acid esters (purchased from Zhengzhou Best Food Additive Co., Ltd.), 30kg of sorbitol liquid (purchased from Henan Jiqian Biotechnology Co., Ltd.), 0.08kg of sodium caseinate (purchased from Henan Jiqian Biotechnology Co., Ltd.), 0.04kg of hydroxypropyl starch (purchased from Henan Jiqian Biotechnology Co., Ltd.), 0.1kg of momordica saponin (purchased from Baoji Liupanyun Biotechnology Co., Ltd.), 8kg of edible alcohol and 32kg of water.

[0039] Comparative Example [Comparative Example 1] A sugar-free cake, which is different from [Example 1] in that the proportions of the components are different.

[0040] In this comparative example, the raw materials for preparing the sugar-free cake are as follows: Egg liquid: 45kg; Wheat flour: 12 kg; in this embodiment, the wheat flour is low-gluten wheat flour produced by Yihai Kerry (Quanzhou) Cereals, Oils and Foods Industry Co., Ltd.; Trehalose: 6 kg; in this embodiment, trehalose was purchased from Henan Bohao Food Additive Co., Ltd.; Maltitol: 9 kg; in this embodiment, maltitol was purchased from Zhejiang Huakang Pharmaceutical Co., Ltd.; Maltooligosaccharide: 3 kg; in this embodiment, maltooligosaccharide was purchased from Baolingbao Biological Co., Ltd.; Emulsifier: 2kg; In this embodiment, the raw materials for preparing the emulsifier include 25kg of mono- and di-glycerol fatty acid esters (purchased from Zhengzhou Best Food Additive Co., Ltd.), 35kg of sorbitol liquid (purchased from Henan Jiqian Biotechnology Co., Ltd.), 4kg of edible alcohol and 36kg of water; Leavening agent: 0.2 kg; In this embodiment, the leavening agent is specifically baking powder, which is purchased from Zhengzhou Haiweili Food Industry Co., Ltd.; Oil: 8 kg; in this embodiment, the oil is specifically peanut oil.

[0041] Performance testing 1. Detection of five types of sugar content: The contents of glucose, sucrose, fructose, maltose and lactose in the sugar-free cakes of each embodiment and the comparative example were tested with reference to the national standard GB / T 5009.8-2023, and the detection limit was 0.2 g / 100 g.

[0042] 2. Sensory evaluation: The sugar-free cakes were evaluated in terms of color, pores, taste and elasticity. Ten volunteers were selected as the evaluation team and the sensory grade standards were formulated as shown in Table 1. The higher the grade, the better the performance of the sugar-free cake.

[0043] Table 1 3. Specific volume: Refer to the specific volume determination method in the national standard GB / T24303-2009. After the cake is out of the oven, let it cool slightly at room temperature, take the cake out of the mold, cool it for 30 minutes, and weigh it on a balance. Use the rapeseed displacement method to measure the volume. The specific volume is the ratio of the volume to the mass of the sugar-free cake.

[0044] 4. Shrinkage rate: Use a vernier caliper to measure the height of the cake just out of the oven (H 0 ), the height of the cake after cooling for 1 hour (H 1 ), according to the shrinkage rate = (H 0 -H 1 ) / H 0 *100% calculated shrinkage rate, wherein the height of each sample is measured at three positions, namely the center of the circle, the arc edge, and 1 / 4 of the diameter, and the shrinkage rate of each sample is the average of the shrinkage rates of the three positions. In addition, 5 samples are randomly selected for testing in each embodiment and comparative example, and the average shrinkage rate of the 5 samples is recorded.

[0045] Table 2 Table 3 Sample Color grade Porosity Grade Taste level Flexibility level Example 1 Second Class First Class First Class First Class Example 2 Second Class First Class First Class First Class Example 3 Second Class First Class First Class First Class Example 4 First Class First Class First Class First Class Example 5 First Class First Class First Class First Class Example 6 Second Class First Class First Class First Class Example 7 First Class First Class First Class Second Class Example 8 Second Class First Class First Class First Class Example 9 Second Class First Class First Class Second Class Comparative Example 1 Second Class Second Class Second Class Second Class Table 4 Sample Specific volume mL / g Shrinkage% Example 1 4.4 2.32 Example 2 4.5 2.19 Example 3 4.4 2.28 Example 4 5.1 1.16 Example 5 5.2 1.07 Example 6 4.6 1.69 Example 7 4.8 1.87 Example 8 4.9 1.21 Example 9 5.0 1.76 Comparative Example 1 3.9 2.71 The difference between Comparative Example 1 and Example 1 is that the ratio of the components is different. Combining the test results in Tables 2-4, it can be seen that when the ratio of the components of the sugar-free cake is not within the scope of the present application, the pore size, taste and elasticity of the sugar-free cake decrease.

[0046] The difference between Example 4-5 and Example 1 is that the emulsifier is different. Among them, the emulsifier used in Example 4-5 adds a specific amount of sodium caseinate, hydroxypropyl starch or xanthan gum and mogroside on the basis of the emulsifier in Example 1. Combined with the test results in Table 2-4, it can be seen that adding a specific amount of sodium caseinate, hydroxypropyl starch or xanthan gum, and mogroside to the emulsifier can improve the color of the surface of the sugar-free cake, making the sugar-free cake more popular with consumers. At the same time, it can also maintain the elasticity of the sugar-free cake and increase the specific volume to obtain a cake with a more fluffy and elastic feeling, and can also improve the stability of the sugar-free cake and reduce the shrinkage rate of the sugar-free cake.

[0047] The difference between Examples 6-8 and Example 5 is that the emulsifiers are different. In Example 6, the emulsifier for the sugar-free cake uses an equal amount of mono- and di-glycerol fatty acid esters instead of sodium caseinate, the emulsifier for the sugar-free cake in Example 7 does not add hydroxypropyl starch, and the emulsifier for the sugar-free cake in Example 8 uses an equal amount of soybean saponin instead of momordica saponin. Combined with the test results in Tables 2-4, it can be seen that the surface color of the sugar-free cakes in Examples 6 and 8 becomes lighter, the elasticity of the sugar-free cake in Example 7 becomes worse, and the specific volumes of Examples 6-8 are all lower than those of Example 5, and the shrinkage rates of Examples 6-8 are all higher than those of Example 5.

[0048] The difference between Example 9 and Example 5 is that the ratio of the components in the emulsifier is different. Combining the test results in Tables 2-4, it can be seen that the color and elasticity of the sugar-free cake in Example 9 are both reduced, and the shrinkage rate is increased.

[0049] This specific implementation manner is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the specific implementation manner as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A sugar-free cake, characterized in that: The invention comprises the following raw materials in parts by weight: Egg liquid: 45-55 parts; Wheat flour: 12-15 parts; Trehalose: 9.5-10.5 parts; Maltitol: 4-6 parts; Maltooligosaccharide: 4-6 parts; Emulsifier: 2.5-3.5 parts; Leavening agent: 0.4-0.6 parts; Oil: 8-12 parts; The total amount of glucose, the total amount of sucrose, the total amount of fructose, the total amount of maltose and the total amount of lactose contained in the sugar-free cake are less than 0.2 g / 100 g respectively.

2. The sugar-free cake according to claim 1, characterized in that: Calculated by the emulsifier, the emulsifier includes 25-30 parts by weight of mono- and di-glycerol fatty acid esters, 30-35 parts by weight of sorbitol liquid, 4-8 parts by weight of edible alcohol and 32-36 parts by weight of water.

3. The sugar-free cake according to claim 2, characterized in that: The emulsifier further comprises 0.2-0.4 parts by weight of sodium caseinate, 0.01-0.02 parts by weight of hydroxypropyl starch or xanthan gum and 0.01-0.02 parts by weight of mogroside.

4. A sugar-free cake according to any one of claims 1 to 3, characterized in that: The leavening agent is baking powder or sodium bicarbonate.

5. A sugar-free cake according to any one of claims 1 to 3, characterized in that: The wheat flour is low-gluten wheat flour.

6. A sugar-free cake according to any one of claims 1 to 3, characterized in that: The oil includes any one of soybean oil, peanut oil, corn oil and sunflower oil.

7. A sugar-free cake according to any one of claims 1 to 3, characterized in that: The sugar-free cake comprises buffalo milk, and the amount of the buffalo milk is 0.2-0.3 parts by weight.

8. A method for preparing a sugar-free cake according to any one of claims 1 to 7, characterized in that: The following steps are involved: After uniformly mixing wheat flour, trehalose, maltitol, maltooligosaccharide, emulsifier, leavening agent and oil according to the proportion, adding egg liquid, stirring until uniformly dispersed, to obtain cake slurry; The cake slurry is injected into a mold and then baked to obtain a sugar-free cake.

9. The method for preparing a sugar-free cake according to claim 8, characterized in that: The baking is divided into 4 zones. In the baking zone 1, the upper heating temperature is 105-115°C, and the lower heating temperature is 85-95°C; in the baking zone 2, the upper heating temperature is 120-125°C, and the lower heating temperature is 100-105°C; in the baking zone 3, the upper heating temperature is 130-135°C, and the lower heating temperature is 110-115°C; in the baking zone 4, the upper heating temperature is 150-160°C, and the lower heating temperature is 125-135°C.

10. The method for preparing a sugar-free cake according to claim 9, characterized in that: The baking time of baking zone 1 is 10-15 minutes, the baking time of baking zone 2 is 5-10 minutes, the baking time of baking zone 3 is 3-5 minutes, and the baking time of baking zone 4 is 1-2 minutes.

Images