Preparation method of pastry premixed flour, pastry and preparation method

Abstract

The invention discloses a preparation method of pastry premixed flour, pastries and a preparation method. The preparation method of the pastry premixed flour comprises the following steps: (1) mixing rice flour, konjaku flour, starch, trehalose, fiber powder and a leavening agent to obtain mixed flour; (2) extruding and puffing the mixed powder to obtain a puffed material; (3) freeze-drying the puffed material to obtain a freeze-dried material; and (4) performing low-temperature crushing on the freeze-dried material to obtain the pastry premixed powder. Additives such as modified starch are not added in the preparation process of the pastry premixed powder, and the prepared pastry premixed powder enables pastries to have good flavor and fine taste, and the pastries can still keep quality without aging after 15-20 times of freezing and thawing cycles.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing a cake premix, cakes and the preparation method. Background Art

[0002] Long-lasting pastries refer to those that have been specially processed to remain fresh for a long time without becoming moldy or spoiling. Long-lasting pastries have a wide range of markets and applications. They are not only used for daily consumption, but are also often used as disaster relief and emergency supplies. They are widely sold in retail channels such as supermarkets and convenience stores, and are suitable for long-distance transportation and storage due to their long shelf life.

[0003] At present, food additives such as modified starch, colloids, and emulsifiers are used in the preparation of long-lasting pastries. These additives help improve the texture and stability of pastries and make long-lasting pastries have better anti-aging properties. However, as consumers' demand for clean labels (i.e. food labels with simple ingredients and easy to understand) increases, it is particularly important to find ways to use less traditional additives but still improve anti-aging.

[0004] Therefore, there is an urgent need for a method for preparing a cake premix, cakes and a preparation method to solve the deficiencies of the prior art problems. Summary of the invention

[0005] In view of the above problems, the purpose of the present invention is to provide a method for preparing a pastry premix, a pastry and a preparation method. The pastry premix does not add additives such as modified starch during the preparation process, and the prepared pastry premix can make the pastry not only have good flavor and delicate taste, but also maintain quality without aging after 15 to 20 freeze-thaw cycles.

[0006] To achieve the above objectives, the present invention provides a method for preparing a cake premix, comprising the following steps:

[0007] (1) mixing rice flour, konjac flour, starch, trehalose, fiber powder and a leavening agent to obtain a mixed powder;

[0008] (2) extruding and expanding the mixed powder to obtain an expanded material;

[0009] (3) freeze-drying the expanded material to obtain a freeze-dried product;

[0010] (4) The freeze-dried product is subjected to low-temperature grinding to obtain a cake premix.

[0011] Compared with the prior art, the present invention mixes rice flour, konjac flour, starch, trehalose, fiber powder, and leavening agent to obtain mixed powder, and then extrudes and expands the mixed powder, so that the starch granules in the mixed powder expand under high temperature and high pressure and form a special porous structure when the pressure is released instantly, which helps to delay the aging of starch and thus prolong the shelf life; at the same time, the unique heat treatment conditions in the extrusion and expansion process also help to retain and enhance the natural rice fragrance, so that the final cake has a pure and natural rice fragrance flavor. In addition, the introduced konjac flour and fiber powder can not only meet the needs of modern consumers for the concept of "big health", but also konjac flour and fiber powder can improve their own rough taste and granularity after being extruded and expanded, freeze-dried, and processed at low temperature, and significantly improve the fineness. Therefore, the pastry premix powder prepared by the preparation method of the pastry premix powder of the present invention can be used for making pastry crust, and can play the anti-aging role of additives such as modified starch, that is, the pastry premix powder of the present invention does not add additives such as modified starch during the preparation process, and the prepared pastry premix powder can make the pastry not only have good flavor and delicate taste, but also maintain quality without aging after 15 to 20 freeze-thaw cycles.

[0012] Further, in terms of mass fractions, the mixed flour in step (1) of the present invention includes 40-60 parts of rice flour, 1-8 parts of konjac flour, 10-25 parts of starch, 5-15 parts of trehalose, 1-10 parts of fiber powder, and 0.5-5 parts of leavening agent. Specifically, the rice flour may be, but not limited to, 40 parts, 45 parts, 50 parts, 55 parts, and 60 parts; the konjac flour may be, but not limited to, 1 part, 2 parts, 3 parts, 5 parts, 7 parts, and 8 parts; the starch may be, but not limited to, 10 parts, 12 parts, 15 parts, 18 parts, 20 parts, 22 parts, and 25 parts; the trehalose may be, but not limited to, 5 parts, 8 parts, 12 parts, and 15 parts; the fiber powder may be, but not limited to, 1 part, 4 parts, 7 parts, and 10 parts; and the leavening agent may be, but not limited to, 0.5 parts, 1 part, 1.5 parts, 2 parts, 3 parts, 3.8 parts, 4.5 parts, and 5 parts.

[0013] Furthermore, step (2) of the present invention comprises putting the mixed powder into an extruder and extruding and extruding at an extrusion temperature of 130-150° C. Specifically, the extrusion temperature may be, but is not limited to, 130° C., 135° C., 140° C., 145° C., or 150° C.

[0014] Furthermore, step (3) of the present invention includes placing the expanded material in a freeze dryer for freeze drying so that the moisture content of the obtained freeze-dried material is controlled within 8%. Freeze drying is a process of directly sublimating the moisture in the expanded material from a solid state to a gaseous state under low temperature and low pressure conditions, which effectively removes excess moisture while retaining the nutritional components and sensory properties of the original material to the maximum extent; in addition, the freeze-dried material is not easy to absorb moisture and deteriorate, thereby helping to improve anti-aging properties.

[0015] Furthermore, step (4) of the present invention includes using a low-temperature pulverizer to perform low-temperature pulverization on the freeze-dried material to obtain a premixed pastry powder with a fineness of 200 mesh or more. Specifically, the temperature of the low-temperature pulverizer is usually -80°C to -110°C, so low-temperature pulverization can avoid the destruction of heat-sensitive components (such as trehalose) caused by excessively high temperatures. In addition, low-temperature pulverization can further improve the fineness of the premixed pastry powder, because the molecules of the material move more slowly at low temperatures, and the material becomes more brittle, which means that even relatively soft or sticky substances (such as fiber powder or starch) are more easily pulverized into fine and uniform particles under low temperature conditions.

[0016] Furthermore, the rice flour of the present invention comprises at least one of glutinous rice flour and rice flour; the fiber powder comprises at least one of oat fiber, wheat fiber and soybean fiber; and the starch is at least one of glutinous corn starch, tapioca starch and corn starch.

[0017] Furthermore, the leavening agent of the present invention includes calcium carbonate. The leavening agent releases gas during heating to make the expanded material more fluffy and soft.

[0018] Correspondingly, to achieve the above objectives, the second aspect of the present invention also provides a pastry, which comprises, by mass, 0.5 to 1 parts of milk powder, 0.00005 to 0.0003 parts of maltogenic amylase, 0.00001 to 0.0002 parts of saccharifying enzyme, 0.00005 to 0.0002 parts of glutamine aminotransferase, 0.0005 to 0.002 parts of aminopeptidase, 5 to 10 parts of oil, 40 to 60 parts of syrup, 10 to 30 parts of sugar alcohol, 15 to 25 parts of water, 0 to 0.001 parts of preservatives and 20 to 30 parts of pastry premix powder prepared by the preparation method of the pastry premix powder mentioned above.

[0019] Compared with the prior art, the addition of maltogenic amylase and saccharifying enzyme in the present invention can act on starch for a short time to further delay the aging of starch; at the same time, transglutaminase (TG enzyme) and aminopeptidase act on protein, thereby affecting the combination of protein and starch, reducing the overflow rate of amylose in the tissue, thereby further delaying the aging of starch, that is, the pastry of the present invention can still maintain its quality without aging after 20 freeze-thaw cycles or more.

[0020] Further, the milk powder of the present invention may be, but is not limited to, 0.5, 0.6, 0.7, 0.8, 0.9, or 1 part; maltogenic amylase may be, but is not limited to, 0.00005, 0.0001, 0.0002, or 0.0003; saccharifying enzyme may be, but is not limited to, 0.00001, 0.00008, 0.0001, 0.00015, or 0.0002; glutamine aminotransferase may be, but is not limited to, 0.00005, 0.00008, 0.00011, 0.00015, or 0.0002; aminopeptidase may be, but is not limited to, 0.0 0.005, 0.001, 0.0015, 0.002; oil may be but not limited to 5, 6, 7, 8, 9, 10; syrup may be but not limited to 40, 45, 50, 55, 60; sugar alcohol may be but not limited to 10, 15, 20, 26, 30; water may be but not limited to 15, 17, 20, 22, 25; preservatives may be but not limited to 0, 0.0003, 0.0005, 0.0007, 0.001; premixed pastry may be but not limited to 20, 22, 25, 27, 30.

[0021] Furthermore, the fat of the present invention includes at least one of shortening, vegetable oil and butter; the vegetable oil includes at least one of corn oil, peanut oil, soybean oil, linseed oil, castor oil and rapeseed oil; the syrup includes at least one of trehalose syrup and maltose syrup; and the sugar alcohol includes at least one of maltitol and sorbitol.

[0022] Furthermore, the preservative of the present invention includes at least one of sorbic acid and potassium sorbate.

[0023] Accordingly, a third aspect of the present invention provides a method for preparing cakes, comprising the following steps:

[0024] (1) mixing the formula amount of milk powder, maltogenic amylase, saccharifying enzyme, glutamine aminotransferase, aminopeptidase, oil, syrup, sugar alcohol, water, preservatives and cake premix evenly;

[0025] (2) steam heating and stirring after step (1);

[0026] (3) performing cooling treatment after step (2) to obtain leather;

[0027] (4) Process the skin and filling into shapes.

[0028] Compared with the prior art, the maltogenic amylase and saccharifying enzyme of the present invention can act on starch for a short time at the initial stage of steam heating treatment, thereby further playing an anti-aging role. At the same time, steam heating treatment promotes the combination of various components of the leather material on the one hand, and on the other hand, as the temperature of the leather material increases, the maltogenic amylase and saccharifying enzyme are inactivated, thereby avoiding excessive enzyme reaction leading to thinning of the leather material; at the same time, TG enzyme and aminopeptidase act on protein, thereby affecting the combination of protein and starch, reducing the overflow rate of amylose in the tissue, thereby further delaying aging, that is, the quality can still be maintained without aging after 20 or more freeze-thaw cycles.

[0029] Furthermore, in step (2) of the present invention, the steam pressure of steam heating is 0.03-0.06 MPa, and the steam heating time is 5-8 min. Specifically, the steam pressure may be, but not limited to, 0.03 MPa, 0.04 MPa, 0.05 MPa, 0.06 MPa; the steam heating time may be, but not limited to, 5 min, 6 min, 7 min, 8 min.

[0030] Furthermore, the cold treatment in step (3) of the present invention comprises: cooling at 18-20°C until the temperature of the leather material is below 30°C.

[0031] Furthermore, the skin material and the filling material of the present invention are processed and formed according to a mass ratio of (5-6):(4-5).

[0032] Furthermore, the present invention further includes room temperature storage or frozen storage after step (4).

[0033] Further, step (1) includes adding formula amount of milk powder, maltose amylase, saccharifying enzyme, glutamine aminotransferase, aminopeptidase, oil, syrup, sugar alcohol, water, preservative and premixed powder into a steaming and refining machine and stirring evenly; and step (2) includes opening the internal heating steam valve and stirring at a medium speed, such as 500-1200rp / min; and step (4) includes placing the skin material and the filling material into a stuffing machine for forming. Therefore, the present invention can adopt the steaming and refining machine and the stuffing machine for mechanized large-scale production, and the shelf life can be more than 3 months at room temperature or frozen storage. DETAILED DESCRIPTION

[0034] In order to better illustrate the purpose, technical scheme and beneficial effects of the present invention, the present invention will be further described below in conjunction with specific embodiments. It should be noted that the following implementation method is a further explanation of the present invention and should not be used as a limitation of the present invention.

[0035] Example 1

[0036] The present embodiment provides a method for preparing a cake premix, comprising the following steps:

[0037] (1) 50 parts of rice flour, 6 parts of konjac flour, 13 parts of corn starch, 8 parts of trehalose, 6 parts of wheat fiber powder, 2 parts of oat fiber powder, and 1 part of calcium carbonate are mixed to obtain a mixed powder;

[0038] (2) putting the mixed powder into an extruder and extruding it at an extrusion temperature of 140° C. to obtain an extruded material;

[0039] (3) placing the expanded material in a freeze dryer for freeze drying so that the moisture content of the obtained freeze-dried material is controlled within 8%;

[0040] (4) The freeze-dried product is subjected to low-temperature pulverization by a DFZ-1 low-temperature pulverizer to obtain a premixed pastry powder with a fineness of more than 200 meshes.

[0041] Example 2

[0042] The present embodiment provides a method for preparing a cake premix, comprising the following steps:

[0043] (1) 40 parts of rice flour, 15 parts of glutinous rice flour, 4 parts of konjac flour, 18 parts of corn starch, 12 parts of trehalose, 4 parts of wheat fiber powder, 4 parts of oat fiber powder, and 1.4 parts of calcium carbonate are mixed to obtain a mixed powder;

[0044] (2) putting the mixed powder into an extruder and extruding it at an extrusion temperature of 148° C. to obtain an extruded material;

[0045] (3) placing the expanded material in a freeze dryer for freeze drying so that the moisture content of the obtained freeze-dried material is controlled within 8%;

[0046] (4) The freeze-dried product is subjected to low-temperature pulverization by a DFZ-1 low-temperature pulverizer to obtain a premixed pastry powder with a fineness of more than 200 meshes.

[0047] Example 3

[0048] The present embodiment provides a method for preparing a cake premix, comprising the following steps:

[0049] (1) 35 parts of rice flour, 25 parts of glutinous rice flour, 8 parts of konjac flour, 22 parts of corn starch, 5 parts of trehalose, 2 parts of wheat fiber powder, 2 parts of soybean fiber powder, 4 parts of oat fiber powder, and 2 parts of calcium carbonate are mixed to obtain a mixed powder;

[0050] (2) putting the mixed powder into an extruder and extruding it at an extrusion temperature of 138° C. to obtain an extruded material;

[0051] (3) placing the expanded material in a freeze dryer for freeze drying so that the moisture content of the obtained freeze-dried material is controlled within 8%;

[0052] (4) The freeze-dried product is subjected to low-temperature pulverization by a DFZ-1 low-temperature pulverizer to obtain a premixed pastry powder with a fineness of more than 200 meshes.

[0053] Comparative Example 1

[0054] This comparative example provides a method for preparing a cake premix, comprising the following steps:

[0055] (1) 50 parts of rice flour, 6 parts of konjac flour, 13 parts of corn starch, 8 parts of trehalose, 6 parts of wheat fiber powder, 2 parts of oat fiber powder, and 1 part of calcium carbonate are mixed to obtain a mixed powder;

[0056] (2) putting the mixed powder into an extruder and extruding it at an extrusion temperature of 140° C. to obtain an extruded material;

[0057] (3) The expanded material is subjected to low-temperature pulverization by a DFZ-1 low-temperature pulverizer to obtain a premixed pastry powder with a fineness of more than 200 meshes.

[0058] Comparative Example 2

[0059] This comparative example provides a method for preparing a cake premix, which is characterized by comprising the following steps:

[0060] (1) 50 parts of rice flour, 6 parts of konjac flour, 13 parts of corn starch, 8 parts of trehalose, 6 parts of wheat fiber powder, 2 parts of oat fiber powder, and 1 part of calcium carbonate are mixed to obtain a mixed powder;

[0061] (2) putting the mixed powder into an extruder and extruding it at an extrusion temperature of 140° C. to obtain an extruded material;

[0062] (3) placing the expanded material in a freeze dryer for freeze drying so that the moisture content of the obtained freeze-dried material is controlled within 8%;

[0063] (4) The freeze-dried product is pulverized at room temperature using a WFJ-15 type room temperature ultrafine pulverizer to obtain a pastry premix with a fineness of more than 200 mesh.

[0064] Comparative Example 3

[0065] This comparative example provides a method for preparing a cake premix, comprising the following steps:

[0066] (1) 50 parts of rice flour, 6 parts of konjac flour, 13 parts of corn starch, 8 parts of trehalose, 6 parts of wheat fiber powder, 2 parts of oat fiber powder, and 1 part of calcium carbonate are mixed to obtain a mixed powder;

[0067] (2) placing the mixed powder in a freeze dryer for freeze drying so that the moisture content of the obtained freeze-dried product is controlled within 8%;

[0068] (3) The freeze-dried product is subjected to low-temperature pulverization by a DFZ-1 low-temperature pulverizer to obtain a premixed pastry powder with a fineness of more than 200 meshes.

[0069] Comparative Example 4

[0070] This comparative example provides a method for preparing a cake premix, comprising the following steps:

[0071] 20 parts of rice flour, 6 parts of konjac flour, 13 parts of corn modified starch, 8 parts of trehalose, 6 parts of wheat fiber powder, 2 parts of oat fiber powder and 1 part of calcium carbonate are mixed to obtain a cake premix.

[0072] The pastry premixes prepared in Examples 1 to 3 and Comparative Examples 1 to 4 were applied to pastries according to the following method 1 to obtain Pastry 1, Pastry 2, Pastry 3, Pastry 4, Pastry 5, Pastry 6, and Pastry 7, respectively.

[0073] Method 1:

[0074] (1) 25 parts of cake premix, 0.8 parts of milk powder, 0.0001 parts of maltogenic amylase, 0.0001 parts of saccharifying enzyme, 0.00015 parts of glutamine aminotransferase, 0.0005 parts of aminopeptidase, 7 parts of corn oil, 50 parts of trehalose syrup, 20 parts of sorbitol, 25 parts of water, and 0.00001 parts of sorbic acid are added into a steaming and refining machine and stirred evenly;

[0075] (2) Open the internal heating steam valve, stir at medium speed (1000rp / min), steam pressure 0.05Mpa, and steam for 7min;

[0076] (3) Cooling at 20°C until the temperature of the leather reaches 25°C;

[0077] (4) Place the skin material and the red bean paste filling in a stuffing machine in a mass ratio of 1:1 to form the filling.

[0078] The pastry premix prepared in Example 1 was applied to pastries according to the following method 2 to obtain pastry 8.

[0079] Method 2:

[0080] (1) adding 25 parts of cake premix, 0.8 parts of milk powder, 0.00015 parts of glutamine aminotransferase, 0.0005 parts of aminopeptidase, 7 parts of corn oil, 50 parts of trehalose syrup, 20 parts of sorbitol, 25 parts of water, and 0.00001 parts of sorbic acid into a steaming and refining machine and stirring evenly;

[0081] (2) Open the internal heating steam valve, stir at medium speed (1000rp / min), steam pressure 0.05Mpa, and steam for 7min;

[0082] (3) Cooling at 20°C until the temperature of the leather reaches 25°C;

[0083] (4) Place the skin material and the red bean paste filling in a stuffing machine in a mass ratio of 1:1 to form the filling.

[0084] The pastry premix prepared in Example 1 was applied to pastries according to the following method 3 to obtain pastry 9.

[0085] Method 3:

[0086] (1) adding 25 parts of cake premix, 0.8 parts of milk powder, 0.0001 parts of maltogenic amylase, 0.0001 parts of saccharifying enzyme, 7 parts of corn oil, 50 parts of trehalose syrup, 20 parts of sorbitol, 25 parts of water, and 0.00001 parts of sorbic acid into a steaming and refining machine and stirring evenly;

[0087] (2) Open the internal heating steam valve, stir at medium speed (1000rp / min), steam pressure 0.05Mpa, and steam for 7min;

[0088] (3) Cooling at 20°C until the temperature of the leather reaches 25°C;

[0089] (4) Place the skin material and the red bean paste filling in a stuffing machine in a mass ratio of 1:1 to form the filling.

[0090] The pastry premix prepared in Example 1 is applied to pastries according to the following method 4 to obtain pastry 10.

[0091] Method 4:

[0092] (1) adding 25 parts of cake premix, 0.8 parts of milk powder, 7 parts of corn oil, 50 parts of trehalose syrup, 20 parts of sorbitol, 25 parts of water, and 0.00001 parts of sorbic acid into a steaming and refining machine and stirring evenly;

[0093] (2) Open the internal heating steam valve, stir at medium speed (1000rp / min), steam pressure 0.05Mpa, and steam for 7min;

[0094] (3) Cooling at 20°C until the temperature of the leather reaches 25°C;

[0095] (4) Place the skin material and the red bean paste filling in a stuffing machine in a mass ratio of 1:1 to form the filling.

[0096] According to Table 1, the cakes were scored from 1 to 10, and the scoring results are shown in Table 2. The test evaluation was conducted by a panel of 10 people who tasted and scored the cakes, with the scoring range of 0 to 10 points, and the average of the 10 people was taken. The anti-aging effect evaluation includes: placing the cakes with fillings in a -18℃ air-cooled refrigerator, repeatedly thawing and freezing, and observing the taste of the crust. The lower the score, the worse the anti-aging effect.

[0097] Table 1 Scoring criteria for leather taste, flavor, operability and anti-aging effect

[0098]

[0099] Table 2 Scoring results

[0100]

[0101]

[0102] Comparing cake 1 with cakes 4 to 6, it can be seen that the present invention mixes rice flour, konjac flour, starch, trehalose, fiber powder, and leavening agent to obtain mixed powder, and then sequentially extrudes puffing, freeze-drying, and low-temperature pulverizing the mixed powder to obtain a cake premix powder, which can make the cake have a good taste and flavor, and can still maintain the quality without aging after 15 to 20 freeze-thaw cycles. Correspondingly, if extrusion puffing, freeze drying, or low-temperature pulverization is adjusted to room-temperature pulverization, it will not only affect the taste and flavor, but also affect the anti-aging property.

[0103] By comparing cake 1 with cakes 8 to 10, it can be seen that the introduction of maltogenic amylase, saccharifying enzyme, maltogenic amylase, and saccharifying enzyme in the preparation process of the cakes can further extend the anti-aging property, so that the cakes can still maintain their quality without aging after 20 or more freeze-thaw cycles.

[0104] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention is described in detail with reference to the preferred embodiments, it is not limited to those listed in the embodiments. Those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A method for preparing a cake premix, characterized in that: The following steps are involved: (1) mixing rice flour, konjac flour, starch, trehalose, fiber powder and a leavening agent to obtain a mixed powder; (2) extruding and puffing the mixed powder to obtain a puffed material; (3) freeze-drying the expanded material to obtain a freeze-dried product; (4) Crush the freeze-dried product at low temperature to obtain cake premix.

2. The method for preparing cake premix according to claim 1, wherein: In parts by mass, the mixed flour in step (1) comprises 40 to 60 parts of the rice flour, 1 to 8 parts of the konjac flour, 10 to 25 parts of the starch, 5 to 15 parts of the trehalose, 1 to 10 parts of the fiber powder, and 0.5 to 5 parts of the leavening agent.

3. The method for preparing cake premix according to claim 1, wherein: Step (2) includes putting the mixed powder into an extruder and extruding it at an extrusion temperature of 130 to 150°C.

4. The method for preparing cake premix according to claim 1, wherein: Step (3) includes placing the expanded material in a freeze dryer for freeze drying so that the moisture content of the obtained freeze-dried material is controlled within 8%.

5. The method for preparing cake premix according to claim 1, wherein: Step (4) comprises using a low-temperature pulverizer to low-temperature pulverize the freeze-dried product to obtain a cake premix with a fineness of more than 200 meshes.

6. The method for preparing cake premix according to claim 1, wherein: The rice flour includes at least one of glutinous rice flour and rice flour; the fiber powder includes at least one of oat fiber, wheat fiber and soybean fiber.

7. A cake, characterized in that: The invention relates to a pastry premix powder comprising, by weight, 0.5 to 1 part of milk powder, 0.00005 to 0.0003 parts of maltogenic amylase, 0.00001 to 0.0002 parts of saccharifying enzyme, 0.00005 to 0.0002 parts of transglutaminase, 0.0005 to 0.002 parts of aminopeptidase, 5 to 10 parts of oil, 40 to 60 parts of syrup, 10 to 30 parts of sugar alcohol, 15 to 25 parts of water, 0 to 0.001 parts of preservatives and 20 to 30 parts of pastry premix powder prepared by the method for preparing pastry premix powder according to any one of claims 1 to 6.

8. The cake according to claim 7, characterized in that The oil comprises at least one of shortening, vegetable oil and butter; the syrup comprises at least one of trehalose syrup and maltose syrup; and the sugar alcohol comprises at least one of maltitol and sorbitol.

9. A method for preparing cakes according to any one of claims 7 to 8, characterized in that: The following steps are involved: (1) mixing the formula amount of milk powder, maltogenic amylase, saccharifying enzyme, glutamine aminotransferase, aminopeptidase, oil, syrup, sugar alcohol, water, preservatives and cake premix evenly; (2) steam heating and stirring after step (1); (3) performing cooling treatment after step (2) to obtain leather; (4) Process the skin and filling into shapes.

10. The method for preparing cakes according to claim 9, characterized in that: The steam pressure of the steam heating in step (2) is 0.03-0.06 MPa, and the steam heating time is 5-8 min.

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