Low-sugar sponge cake and preparation method thereof

Abstract

The present invention relates to the technical field of food processing, and discloses a low-sugar sponge cake and a preparation method thereof, wherein the low-sugar sponge cake comprises the following ingredients in parts by weight: 220g of whole eggs, 120g of sugar-free applesauce, 65g of almond powder, 65g of whole wheat flour, 3g of baking powder, 1g of vanilla extract, 1g of salt, 2g of cinnamon powder and 0.6-0.8g of mogroside. The low-sugar sponge cake and the preparation method thereof, by using sugar-free applesauce to replace part of the sugar, make the sugar content in the cake lower, suitable for people who need to control blood sugar, such as diabetics and people who lose weight, and no oil is added, so as to reduce the intake of saturated fat, reduce calories, and be more suitable for healthy diet, whole wheat flour and almond powder are rich in dietary fiber, which helps digestion, increases satiety, and controls weight, almond powder and whole eggs provide high-quality plant and animal proteins, which help body repair and immune function, and the unsaturated fatty acids contained in the almond powder are beneficial to cardiovascular health and can reduce the level of bad cholesterol.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a low-sugar sponge cake and a preparation method thereof. Background Art

[0002] Baked goods are one of the most consumed food categories in the world, and cakes, as its main form, are a type of high-calorie baked food, usually with a soft texture and sweet taste. Its main raw materials are flour, eggs, and sucrose. The fine wheat flour used in cakes itself contains nutritional defects, which leads to the reduction of the nutritional value of traditional sponge cakes. Secondly, the sucrose in cakes is a high-calorie carbohydrate. Excessive intake can easily cause health problems such as obesity and overweight, and then increase the risk of cardiovascular and cerebrovascular diseases, hypertension and diabetes.

[0003] Sponge cake is a soft, sponge-like cake product made of low-gluten flour, sugar, and eggs as main ingredients, with certain auxiliary materials, and is fully whipped, aerated, battered, molded, and baked. It is widely accepted by consumers for its good sensory quality and long shelf life. However, sponge cake has a high sugar and oil content and is a high-sugar, high-calorie food. Long-term intake of such food will have a certain impact on human health. With the continuous improvement of people's quality of life and the increasing change of consumption concepts, people pay more and more attention to the adverse effects of long-term consumption of refined grains on the human body and the health problems caused by the intake of high-calorie sweeteners. The demand for high dietary fiber, low-calorie, and sugar-controlled foods is increasing. Therefore, a low-sugar sponge cake and a preparation method thereof are proposed to solve the above problems. Summary of the invention

[0004] 1. Technical issues to be resolved In view of the deficiencies in the prior art, the present invention provides a low-sugar sponge cake and a preparation method thereof, which have the advantages of low sugar and health, and solve the problem that the existing sponge cakes have high sugar and oil content, are high-sugar, high-calorie foods, and long-term intake of such foods will have a certain impact on human health.

[0005] (II) Technical solution To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a low-sugar sponge cake, comprising the following ingredients in parts by weight: 220-240g of whole eggs, 110-120g of sugar-free applesauce, 55-65g of almond powder, 55-65g of whole wheat flour, 3-5g of baking powder, 1-2g of vanilla extract, 1-2g of salt, 2-4g of cinnamon powder and 0.6-0.8g of mogroside.

[0006] Preferably, the sugar-free applesauce comprises the following ingredients in parts by weight: 220-240 g apples, 20-50 g water and 5-10 g lemon juice.

[0007] Preferably, the low-sugar sponge cake comprises the following ingredients in parts by weight: 220 g whole eggs, 120 g sugar-free applesauce, 65 g almond powder, 65 g whole wheat flour, 3 g baking powder, 1 g vanilla extract, 1 g salt, 2 g cinnamon powder and 0.6 g mogroside.

[0008] Preferably, the low-sugar sponge cake comprises the following ingredients in parts by weight: 230 g whole eggs, 115 g sugar-free applesauce, 60 g almond powder, 60 g whole wheat flour, 4 g baking powder, 1.5 g vanilla extract, 1.5 g salt, 3 g cinnamon powder and 0.7 g mogroside.

[0009] Preferably, the low-sugar sponge cake comprises the following ingredients in parts by weight: 240 g whole eggs, 110 g sugar-free applesauce, 55 g almond powder, 55 g whole wheat flour, 5 g baking powder, 2 g vanilla extract, 2 g salt, 4 g cinnamon powder and 0.8 g mogroside.

[0010] Another technical problem to be solved by the present invention is to provide a method for preparing a low-sugar sponge cake, comprising the following steps: S1. Weigh the raw materials by weight: 220-240g whole egg, 110-120g sugar-free applesauce, 55-65g almond powder, 55-65g whole wheat flour, 3-5g baking powder, 1-2g vanilla extract, 1-2g salt, 2-4g cinnamon powder and 0.6-0.8g mogroside; S2. In a large bowl, beat the eggs, add unsweetened applesauce, mogroside and vanilla extract, mix well, and beat until the texture is obvious and the tail is firm; S3. In another bowl, mix the sifted almond flour, whole wheat flour, baking powder, salt and cinnamon powder; S4. Gradually add the dry materials in S3 to the wet materials in S2, and stir evenly with a spatula until completely mixed; S5. Pour the batter into the mold from a high place and shake the mold gently to remove large bubbles in the batter; S6. Put the batter into the preheated oven and bake for 25-30 minutes until the surface of the cake is golden brown. Insert a toothpick into the center and if it comes out clean and has no sticky parts, it is baked.

[0011] Preferably, in S2, the materials are beaten with an electric whisk.

[0012] Preferably, the oven preheating temperature of S6 is 150-160°C, and the oven baking temperature of S6 is 160-170°C.

[0013] Preferably, the specific steps of making the sugar-free applesauce are as follows: S1.1. Prepare 4 medium-sized apples, each weighing 200-220g, 60-120ml of water, and 15-30ml of lemon juice; S1.2. Peel, core and cut the apples into small pieces. Place the pieces in a medium pot, add 60-120ml of water and heat over medium heat until the water starts to bubble. S1.3. Reduce heat, cover the pot, and continue to cook for about 15-20 minutes, stirring occasionally to prevent the apples from sticking to the pot. Cook until the apples are soft and can be easily crushed with a fork. S1.4. Add 15-30ml of lemon juice and stir well to make the sugar-free applesauce.

[0014] (III) Beneficial effects Compared with the prior art, the present invention provides a low-sugar sponge cake and a preparation method thereof, which have the following beneficial effects: The low-sugar sponge cake and preparation method thereof use sugar-free applesauce to replace part of the sugar, so that the sugar content in the cake is low. Meanwhile, mogroside is a natural sweetener with almost zero calories, which can effectively reduce the total calories of the sponge cake and is particularly suitable for people who are on a low-sugar or weight-loss diet, such as diabetics and people who are losing weight. In addition, the sweetness intensity of mogroside is much higher than that of sucrose, which means that a smaller amount can be used to achieve the required sweetness, and the sweetness of the food is maintained without increasing the intake of sugar. Monk fruit is rich in antioxidant components, which helps to fight free radicals, is beneficial to health, and increases the additional nutritional value of the sponge cake. Moreover, no oil is added. It reduces the intake of saturated fat and lowers calories. Whole wheat flour and almond powder are rich in dietary fiber, which aids digestion, increases satiety, and controls weight. Almond powder and whole eggs provide high-quality plant and animal protein, which helps body repair and immune function. Applesauce, almond powder and whole wheat flour all contain a variety of vitamins and minerals, such as vitamin E, magnesium, iron, etc., which contribute to overall health. The unsaturated fatty acids contained in almond powder are beneficial to cardiovascular health and can lower bad cholesterol levels. Vanilla extract and cinnamon powder add natural flavor and deliciousness. The ingredients of cinnamon powder and apples have certain antioxidant properties, which help fight free radicals and protect cell health. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a schematic diagram of the method flow of the present invention. DETAILED DESCRIPTION

[0016] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0017] Embodiment 1: A low-sugar sponge cake, characterized in that the low-sugar sponge cake comprises the following ingredients in parts by weight: 220g whole eggs, 120g sugar-free applesauce, 65g almond powder, 65g whole wheat flour, 3g baking powder, 1g vanilla extract, 1g salt, 2g cinnamon powder and 0.6g mogroside.

[0018] A method for preparing a low-sugar sponge cake comprises the following steps: S1. Weigh the raw materials by weight: 220g whole egg, 120g sugar-free applesauce, 65g almond powder, 65g whole wheat flour, 3g baking powder, 1g vanilla extract, 1g salt, 2g cinnamon powder and 0.6g mogroside; S2. In a large bowl, beat the eggs, add unsweetened applesauce, mogroside and vanilla extract, mix well, and use an electric whisk to beat until the texture is obvious and the tail is firm; S3. In another bowl, mix the sifted almond flour, whole wheat flour, baking powder, salt and cinnamon powder; S4. Gradually add the dry materials in S3 to the wet materials in S2, and stir evenly with a spatula until completely mixed; S5. Pour the batter into the mold from a high place and shake the mold gently to remove large bubbles in the batter; S6. Put the batter into the preheated oven at 150℃ for 10 minutes and the baking temperature at 160℃ for 30 minutes, until the surface of the cake is golden brown. Insert a toothpick in the center. If it comes out clean and without any sticky substance, it is cooked.

[0019] Embodiment 2: A low-sugar sponge cake, characterized in that the low-sugar sponge cake comprises the following ingredients in parts by weight: 230g whole eggs, 115g sugar-free applesauce, 60g almond powder, 60g whole wheat flour, 4g baking powder, 1.5g vanilla extract, 1.5g salt, 3g cinnamon powder and 0.7g mogroside.

[0020] A method for preparing a low-sugar sponge cake comprises the following steps: S1. Weigh the raw materials by weight: 230g whole egg, 115g sugar-free applesauce, 60g almond powder, 60g whole wheat flour, 4g baking powder, 1.5g vanilla extract, 1.5g salt, 3g cinnamon powder and 0.7g mogroside; S2. In a large bowl, beat the eggs, add unsweetened applesauce, mogroside and vanilla extract, mix well, and use an electric whisk to beat until the texture is obvious and the tail is firm; S3. In another bowl, mix the sifted almond flour, whole wheat flour, baking powder, salt and cinnamon powder; S4. Gradually add the dry materials in S3 to the wet materials in S2, and stir evenly with a spatula until completely mixed; S5. Pour the batter into the mold from a high place and shake the mold gently to remove large bubbles in the batter; S6. Put the batter into the preheated oven at 155℃ for 10 minutes and the baking temperature at 165℃ for 28 minutes, until the surface of the cake is golden brown. Insert a toothpick in the center. If it comes out clean and without any sticky substance, it is done.

[0021] Embodiment three: A low-sugar sponge cake, characterized in that the low-sugar sponge cake comprises the following ingredients in parts by weight: 240g whole eggs, 110g sugar-free applesauce, 55g almond powder, 55g whole wheat flour, 5g baking powder, 2g vanilla extract, 2g salt, 4g cinnamon powder and 0.8g mogroside.

[0022] A method for preparing a low-sugar sponge cake comprises the following steps: S1. Weigh the raw materials by weight: 240g whole egg, 110g sugar-free applesauce, 55g almond powder, 55g whole wheat flour, 5g baking powder, 2g vanilla extract, 2g salt, 4g cinnamon powder and 0.8g mogroside; S2. In a large bowl, beat the eggs, add unsweetened applesauce, mogroside and vanilla extract, mix well, and use an electric whisk to beat until the texture is obvious and the tail is firm; S3. In another bowl, mix the sifted almond flour, whole wheat flour, baking powder, salt and cinnamon powder; S4. Gradually add the dry materials in S3 to the wet materials in S2, and stir evenly with a spatula until completely mixed; S5. Pour the batter into the mold from a high place and shake the mold gently to remove large bubbles in the batter; S6. Put the batter into the preheated oven at 160℃ for 10 minutes and bake at 170℃ for 25 minutes until the surface of the cake is golden brown. Insert a toothpick into the center. If it comes out clean and without any sticky particles, it is done.

[0023] Technical effects: Recipe 1: 220g whole eggs, 120g sugar-free applesauce, 65g almond powder, 65g whole wheat flour, 3g baking powder, 1g vanilla extract, 1g salt, 2g cinnamon powder and 0.6g mogroside.

[0024] Appearance characteristics: The cake is lighter in color, with a smooth surface and a certain luster. Relatively less baking powder is used. The cake is of moderate height and has good resilience.

[0025] Taste characteristics: The cake is relatively moist. The use of applesauce gives the cake a slight fruity flavor. The addition of almond powder gives the cake a certain nutty aroma and a delicate taste. The taste of cinnamon powder is light and the overall flavor is balanced. Although the sweetness of mogroside is low, it can provide a slight sweetness, making the overall taste more balanced.

[0026] Recipe 2: 230g whole eggs, 115g sugar-free applesauce, 60g almond powder, 60g whole wheat flour, 4g baking powder, 1.5g vanilla extract, 1.5g salt, 3g cinnamon powder and 0.7g mogroside.

[0027] Appearance characteristics: The cake is darker in color, with a light golden color, and the surface is smoother. The height of the cake is increased compared to Recipe 1, and it is more fluffy.

[0028] Taste characteristics: Compared with recipe 1, the cake is slightly less moist and has a softer texture. The reduction in applesauce may make the fruit flavor relatively lighter, while the aroma of vanilla and cinnamon is more prominent, which enhances the layering of flavor. The increase in salt and cinnamon powder adds depth to the overall taste and makes the taste richer. Due to the moderate sweetness of applesauce and mogroside, the overall taste is richer and not greasy.

[0029] Recipe 3: 240g whole eggs, 110g sugar-free applesauce, 55g almond powder, 55g whole wheat flour, 5g baking powder, 2g vanilla extract, 2g salt, 4g cinnamon powder and 0.8g mogroside.

[0030] Appearance characteristics: The color of the cake is more obvious than that of Recipe 1 and Recipe 2, and the surface is golden or slightly caramelized, which enhances the visual appeal. The height and fluffiness are also further increased compared to Recipe 1 and Recipe 2, forming a lighter texture.

[0031] Taste characteristics: Due to the increase in the proportion of eggs, the structure of the cake is more solid while also remaining moist. The reduction in applesauce further weakens the fruity flavor, but the flavors of vanilla and cinnamon are more prominent, and the overall flavor is richer. The use of more cinnamon powder will make the cake have a stronger aroma, which may be suitable for people who like strong spice flavors. The increase in the amount of monk fruit glycosides improves the sweetness, making the overall taste sweeter and richer.

[0032] The sensory evaluation results are shown below:

[0033] Specifically, the specific steps for making sugar-free applesauce are as follows: S1.1. Prepare 4 medium-sized apples, each weighing 200-220g, 60-120ml of water, and 15-30ml of lemon juice; S1.2. Peel, core and cut the apples into small pieces. Place the pieces in a medium pot, add 60-120ml of water and heat over medium heat until the water starts to bubble. S1.3. Reduce heat, cover the pot, and continue to cook for about 15-20 minutes, stirring occasionally to prevent the apples from sticking to the pot. Cook until the apples are soft and can be easily crushed with a fork. S1.4. Add 15-30ml of lemon juice and stir well to make the sugar-free applesauce.

[0034] Technical effects: Recipe 1: 200g apples, 70ml water, 15ml lemon juice.

[0035] Appearance characteristics: The final applesauce is usually a light golden color, contains smaller fruit pieces, has a relatively thick texture, and has a higher concentration of apples, making the sauce fuller in color.

[0036] Taste characteristics: The proportion of apples is relatively high, the taste of applesauce is relatively strong and solid, the apple flavor is distinct, and the amount of lemon juice used is moderate, which can effectively increase the acidity of the apples, balance the sweetness, make the taste more refreshing, have a slight sense of fruit particles, and have a richer taste.

[0037] Recipe 2: 210g apples, 90ml water, 15ml lemon juice.

[0038] Appearance characteristics: The color of the applesauce will be slightly lighter, and it has more water than recipe 1, resulting in a sauce with moderate consistency and smoother in comparison. Due to the increase in the number of apples, the flesh will be more obvious, and some larger fruit pieces will appear.

[0039] Taste characteristics: The taste will be milder, the aroma and taste of apple are still significant, but slightly softer than recipe 1. Due to the increase in water, the smoothness of the sauce is enhanced, but the viscosity is slightly reduced. The amount of lemon juice remains unchanged, which can still enhance its sour taste and maintain a fresh feeling.

[0040] Recipe 3: 220g apples, 100ml water, 25ml lemon juice.

[0041] Appearance characteristics: The applesauce is lighter in color, has more water, looks thinner overall, has less viscosity, and has larger and more obvious fruit pieces.

[0042] Taste characteristics: The apple flavor is lighter, the increase in the proportion of lemon juice makes the acidity stronger, and the taste is more sour and refreshing. The increase in water and lemon juice increases the overall liquid feeling, giving people a more refreshing feeling.

[0043] The invention has the beneficial effects that: the low-sugar sponge cake and the preparation method thereof use sugar-free applesauce to replace part of the sugar, so that the sugar content in the cake is low; meanwhile, mogroside is a natural sweetener with almost zero calories, which can effectively reduce the total calories of the sponge cake, and is particularly suitable for people who are on a low-sugar or weight-loss diet, such as diabetics and people who are losing weight; in addition, the sweetness intensity of mogroside is much higher than that of sucrose, which means that a smaller amount can be used to achieve the desired sweetness, and the sweetness of the food is maintained without increasing the intake of sugar; monk fruit is rich in antioxidant ingredients, which helps to fight free radicals, is beneficial to health, and increases the additional nutritional value of the sponge cake; and no oil is added, so the intake of saturated fat is reduced, and the calories are reduced; whole wheat flour and apricot kernels are used to make the sponge cake more delicious. Kernel flour is rich in dietary fiber, which helps digestion, increases satiety, and controls weight. Almond flour and whole eggs provide high-quality plant and animal protein, which helps body repair and immune function. Applesauce, almond flour and whole wheat flour all contain a variety of vitamins and minerals, such as vitamin E, magnesium, iron, etc., which contribute to overall health. The unsaturated fatty acids contained in almond flour are beneficial to cardiovascular health and can lower bad cholesterol levels. Vanilla extract and cinnamon powder add natural fragrance and deliciousness. The ingredients of cinnamon powder and apples have certain antioxidant properties, which help fight free radicals and protect cell health. This solves the problem that the existing sponge cakes have high sugar and oil content, are high-sugar, high-calorie foods, and long-term intake of such foods will have a certain impact on human health.

[0044] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A low-sugar sponge cake, characterized in that: The low-sugar sponge cake comprises the following ingredients in parts by weight: 220-240 g of whole eggs, 110-120 g of sugar-free applesauce, 55-65 g of almond powder, 55-65 g of whole wheat flour, 3-5 g of baking powder, 1-2 g of vanilla essence, 1-2 g of salt, 2-4 g of cinnamon powder and 0.6-0.8 g of mogroside.

2. A low-sugar sponge cake according to claim 1, characterized in that: The sugar-free applesauce comprises the following ingredients in parts by weight: 220-240 g of apples, 20-50 g of water and 5-10 g of lemon juice.

3. A low-sugar sponge cake according to claim 1, characterized in that: The low-sugar sponge cake comprises the following ingredients in parts by weight: 220 g of whole eggs, 120 g of sugar-free applesauce, 65 g of almond powder, 65 g of whole wheat flour, 3 g of baking powder, 1 g of vanilla extract, 1 g of salt, 2 g of cinnamon powder and 0.6 g of mogroside.

4. A low-sugar sponge cake according to claim 1, characterized in that: The low-sugar sponge cake comprises the following ingredients in parts by weight: 230 g of whole eggs, 115 g of sugar-free applesauce, 60 g of almond powder, 60 g of whole wheat flour, 4 g of baking powder, 1.5 g of vanilla extract, 1.5 g of salt, 3 g of cinnamon powder and 0.7 g of mogroside.

5. A low-sugar sponge cake according to claim 1, characterized in that: The low-sugar sponge cake comprises the following ingredients in parts by weight: 240 g of whole eggs, 110 g of sugar-free applesauce, 55 g of almond powder, 55 g of whole wheat flour, 5 g of baking powder, 2 g of vanilla extract, 2 g of salt, 4 g of cinnamon powder and 0.8 g of mogroside.

6. A method for preparing a low-sugar sponge cake, applicable to the low-sugar sponge cake according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1. Weigh the raw materials by weight: 220-240g whole egg, 110-120g sugar-free applesauce, 55-65g almond powder, 55-65g whole wheat flour, 3-5g baking powder, 1-2g vanilla extract, 1-2g salt, 2-4g cinnamon powder and 0.6-0.8g mogroside; S2. In a large bowl, beat the eggs, add unsweetened applesauce, mogroside and vanilla extract, mix well, and beat until the texture is obvious and the tail is firm; S3. In another bowl, mix the sifted almond flour, whole wheat flour, baking powder, salt and cinnamon powder; S4. Gradually add the dry materials in S3 to the wet materials in S2, and stir evenly with a spatula until completely mixed; S5. Pour the batter into the mold from a high place and shake the mold gently to remove large bubbles in the batter; S6. Put the batter into the preheated oven and bake for 25-30 minutes until the surface of the cake is golden brown. Insert a toothpick into the center and if it comes out clean and has no sticky parts, it is baked.

7. The method for preparing a low-sugar sponge cake according to claim 6, characterized in that: In S2, the materials are beaten using an electric whisk.

8. The method for preparing a low-sugar sponge cake according to claim 6, characterized in that: The oven preheating temperature of the S6 is 150-160°C, the preheating time is 10 minutes, and the oven baking temperature of the S6 is 160-170°C.

9. The method for preparing a low-sugar sponge cake according to claim 6, characterized in that: The specific production steps of the sugar-free applesauce are as follows: S1.

1. Prepare 4 medium-sized apples, each weighing 200-220g, 60-120ml of water, and 15-30ml of lemon juice; S1.

2. Peel, core and cut the apples into small pieces. Place the pieces in a medium pot, add 60-120ml of water and heat over medium heat until the water starts to bubble. S1.

3. Reduce heat, cover the pot, and continue to cook for about 15-20 minutes, stirring occasionally to prevent the apples from sticking to the pot. Cook until the apples are soft and can be easily crushed with a fork. S1.

4. Add 15-30ml of lemon juice and stir well to make the sugar-free applesauce.

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