Low-sugar and low-calorie health preserving nutritional cake with food and medicine homology and preparation method thereof

Abstract

This invention discloses a low-sugar, low-calorie medicinal and edible health-preserving cake and its preparation method, belonging to the field of health-preserving cake technology. It is made from the following ingredients in parts by weight: 20-40 parts medicinal and edible homology compound powder, 30-50 parts low-GI grain base, 5-12 parts natural sweetener, 8-15 parts dietary fiber, 3-8 parts vegetable oil, 10-20 parts water, and 0.1-0.5 parts compound probiotics. The medicinal and edible homology compound powder is made by ultra-finely pulverizing a mixture of wolfberry, yam, poria cocos, euryale ferox, and mulberry in a weight ratio of 2:3:2:2:1. This low-sugar, low-calorie medicinal and edible homology health-preserving cake and its preparation method, by combining the medicinal and edible homology compound powder with low-GI grain base and compound probiotics, retains the nutritional and active components of natural ingredients while regulating intestinal flora with the help of probiotics, achieving the dual value of "nutritional supplementation + health conditioning," aligning with the concept of "medicine and food homology" and health needs.

Description

Technical Field

[0001] This invention relates to the field of nutritional cake technology, specifically to a low-sugar, low-calorie medicinal and edible nutritional cake and its preparation method. Background Technology

[0002] With the increasing health awareness and upgrading of dietary structure among the population, "health preservation" has become a core trend in food consumption. In particular, the demand for low-sugar, low-calorie foods has surged, especially in response to metabolic problems such as obesity, diabetes, and hyperlipidemia caused by high-sugar, high-calorie diets. According to data from the "Chinese Dietary Guidelines (2022)," the per capita intake of added sugar among Chinese residents far exceeds the recommended upper limit, while the market size of low-sugar, low-calorie foods has seen an average annual growth rate of over 20%. Simultaneously, the concept of "medicine and food sharing the same origin" is gradually being integrated into daily diets. Foods with both nutritional and regulatory functions are becoming preferred raw materials for health-preserving foods. These ingredients contain active ingredients such as polysaccharides, dietary fiber, and amino acids, which can help regulate gastrointestinal function and enhance immunity, meeting the health needs of contemporary people for "prevention of disease."

[0003] Traditional health-preserving pastries primarily use sucrose and maltose as sweeteners, and wheat flour and glutinous rice flour as base ingredients, which has significant drawbacks: First, traditional pastries generally contain 25%-40% sugar and over 15% fat, with a calorie content as high as 350-450 kcal / 100g. Long-term consumption can easily lead to excess calories, failing to meet the health requirements of low sugar and low calories. Second, they are often simply added after grinding, resulting in low release rates of active ingredients and problems such as rough texture and unbalanced flavors, affecting the eating experience. Third, they rely excessively on refined grain base ingredients, resulting in low levels of dietary fiber, vitamins, and minerals, making it difficult to meet the comprehensive nutritional requirements of modern people. Fourth, they often use high-temperature baking or frying processes, which can easily destroy heat-sensitive active ingredients in the ingredients, and the products have a short shelf life, are prone to hardening, and lack quality stability.

[0004] Current low-sugar health foods on the market also have many limitations: some products use artificial sweeteners instead of sucrose, which reduces sugar and calories but lacks the nutritional and conditioning value of natural ingredients, and the safety of long-term consumption of artificial sweeteners is gradually raising concerns; some food-medicine homology foods focus on efficacy but neglect taste and form innovation, making them difficult to promote as daily snacks. Furthermore, consumer demand for health foods has shifted from "single function" to "multiple and complex," requiring not only low sugar and low calories but also a delicate taste, natural flavor, and portability. This is especially true for specific groups such as office workers, the elderly, and those controlling their blood sugar, who have higher requirements for the nutritional balance and suitability for different consumption scenarios.

[0005] Against this backdrop, it is of great significance to develop a low-sugar, low-calorie medicinal and edible health-preserving cake and its preparation method.

[0006] For example, Chinese invention patent application number 201611123804.6 discloses an oatmeal nutritional cake and its processing method. It uses oat flour as the cake ingredient and adds nutritious components such as yam, pearl rice flour, and roselle. The cake is crispy, fragrant, and delicious, with a lingering aftertaste. It has health benefits such as increasing appetite, promoting digestion, and nourishing the stomach and body. The process is simple, requires little investment, yields quick results, and is easy to standardize. However, this nutritional cake still has the following drawbacks; Made with glutinous rice flour as a base, it has a high calorie content, far exceeding that of low-calorie foods such as whole grain flour and mixed grain flour. Moreover, its main component is amylopectin, which is easily digested and absorbed by the human body. Excessive intake can easily lead to calorie accumulation, which is converted into fat and causes obesity. It is particularly unfriendly to special groups such as people who want to control their weight and diabetic patients, and it is difficult to meet the consumption needs of specific scenarios such as blood sugar control, fat loss, and health management.

[0007] Therefore, we propose a low-sugar, low-calorie medicinal and edible health-preserving cake and its preparation method to solve the problems mentioned above. Summary of the Invention

[0008] The purpose of this invention is to provide a low-sugar, low-calorie medicinal and edible health-preserving cake and its preparation method, in order to solve the problems mentioned in the background art. Currently, the cakes on the market are made with glutinous rice flour as the base, which are high in calories, far exceeding low-calorie foods such as whole grain flour and mixed grain flour. Moreover, their main component is amylopectin, which is easily digested and absorbed by the human body. Excessive intake can easily lead to calorie accumulation and conversion into fat, causing obesity. This is especially unfriendly to special groups such as people who are trying to control their weight and diabetic patients, and it is difficult to meet the consumption needs of specific scenarios such as sugar control, fat loss, and health management.

[0009] To achieve the above objectives, the present invention provides the following technical solution: a low-sugar, low-calorie medicinal and edible health-preserving cake and its preparation method, which is made from the following raw materials in parts by weight: 20-40 parts of medicinal and edible compound powder, 30-50 parts of low-GI grain base, 5-12 parts of natural sweetener, 8-15 parts of dietary fiber, 3-8 parts of vegetable oil, 10-20 parts of water, and 0.1-0.5 parts of compound probiotics. The medicinal and edible compound powder is made by mixing wolfberry, yam, poria cocos, euryale ferox and mulberry in a weight ratio of 2:3:2:2:1 and then ultra-finely pulverizing them.

[0010] Preferably, the low-GI cereal base is a mixture of oat flour, quinoa flour and chickpea flour in a weight ratio of 3:2:1, and the cereal base is lightly hydrolyzed by α-amylase with the degree of hydrolysis controlled at 10%-15%.

[0011] Using the above technical solution, low-GI grains such as oats and quinoa are selected as the base material. The nutritional complementarity of different grains is utilized to enrich the reserves of dietary fiber, vitamins and other nutrients. Through mild hydrolysis treatment with α-amylase, the starch structure of the grains is moderately destroyed, the rapid digestion and absorption rate of starch is reduced, and the postprandial blood sugar fluctuation is reduced. At the same time, the soft and mushy texture caused by excessive hydrolysis is avoided. While ensuring low calorie intake, the chewiness and nutritional integrity of the product are maintained.

[0012] Preferably, the natural sweetener is a compound of erythritol, steviol glycosides and mogrosides in a weight ratio of 5:3:2, and the total amount of sweetener added does not exceed 8% of the total weight of the raw materials.

[0013] The above technical solution uses a combination of natural sweeteners such as erythritol and steviol glycosides. By utilizing the refreshing taste of erythritol, the high sweetness of steviol glycosides, and the flavor-harmonizing effect of mogrosides, a natural layering and complementarity of sweetness is achieved, providing a palatable sweetness as a substitute for traditional sucrose. By controlling the total amount of sweeteners added, excessive sugar intake is avoided while satisfying taste requirements, and the potential safety controversies of artificial sweeteners are avoided, thus balancing taste and health.

[0014] Preferably, the dietary fiber is composed of inulin, konjac powder, and fructooligosaccharides in a weight ratio of 4:3:3, wherein the konjac powder is microwave modified with a microwave power of 300-500W and a processing time of 2-5 minutes.

[0015] By employing the above technical solution, different types of dietary fiber such as inulin and konjac powder are used in combination. Inulin can promote the proliferation of beneficial bacteria in the intestines, fructooligosaccharides can slow down the absorption of sugars, and konjac powder, after being modified by microwave, has a looser structure and is easier to blend with other raw materials. The three work together to form a three-dimensional fiber network, which can not only enhance the feeling of fullness in the product and reduce the overall food intake, but also absorb some sugars and fats in the intestines and slow down their absorption rate. At the same time, it can improve the fineness and stability of the product texture and avoid the granular texture of the fiber affecting the taste.

[0016] Preferably, the vegetable oil is one or a mixture of olive oil, flaxseed oil, and camellia oil, and has a saturated fatty acid content of ≤10% and an unsaturated fatty acid content of ≥85%.

[0017] By adopting the above technical solution, high-unsaturated fatty acid vegetable oils such as olive oil and flaxseed oil are selected to replace the high-saturated fat oils in traditional pastries. The characteristics of unsaturated fatty acids being easily metabolized by the human body and not easily accumulated reduce the overall calories of the product. At the same time, the beneficial components contained in these vegetable oils can supplement the human body with nutrients when ingested with the product, avoiding the health risks caused by excessive saturated fat. While ensuring the smooth taste of the product, it is in line with the healthy positioning of low sugar and low calories.

[0018] Preferably, the compound probiotics contain Bifidobacterium, Lactobacillus, and Lactobacillus acidophilus, with a live bacteria ratio of 2:3:1 and a total live bacteria count ≥1×10⁻⁶. 9 CFU / 100g, and the probiotics are encapsulated in microcapsules.

[0019] Using the above technical solution, probiotics such as Bifidobacterium and Lactobacillus are compounded in a certain proportion. Microencapsulation technology is used to form a protective shell on the outer layer of the probiotics to resist the adverse environmental effects of high temperature and mechanical force during processing such as mixing and baking, thus maintaining the activity of probiotics. After the product enters the human body, the microcapsules rupture in the intestinal environment, releasing probiotics and colonizing the surface of the intestinal mucosa. They work synergistically with the original intestinal flora to regulate the balance of flora, help improve digestive function, and achieve the dual value of "consumption + conditioning".

[0020] A method for preparing a low-sugar, low-calorie, medicinal and edible health-preserving cake includes the following steps: Step 1: Raw material pretreatment: After washing and drying the food ingredients that are both food and medicine, pulverize them to a particle size of 100-200 mesh using an ultra-fine pulverizer to obtain a compound powder that is both food and medicine; dry the low-GI grain base material at 105℃ for 2-3 hours, and then cool it for later use. Step 2, Mixing and Preparation: Add the medicinal and edible compound powder, low-GI grain base, dietary fiber, and natural sweetener to a mixer and dry mix for 10-15 minutes until uniform. Then add vegetable oil and water and wet mix for 20-30 minutes to form a uniform dough. The dough moisture content should be controlled at 25%-30%. Step 3, Fermentation: Add compound probiotics to the dough and ferment for 60-90 minutes at 28-32℃ and 70%-80% humidity. After fermentation, the dough volume will expand to 1.2-1.5 times its original volume. Step 4: Shaping and Baking: Press the fermented dough into a mold and shape it. Then place it in the oven and use a segmented baking process: first preheat at 100-110℃ for 10 minutes, then bake at 130-140℃ for 20-25 minutes, and finally keep warm at 110-120℃ for 10 minutes. The moisture content of the product after baking should be ≤15%. Step 5: Cooling and Packaging: Cool the baked nutritious cake to room temperature, then vacuum pack it to obtain the finished product.

[0021] Using the above technical solution, the raw material pretreatment stage removes impurities and improves raw material compatibility through steps such as washing, drying, and ultra-fine grinding, laying the foundation for subsequent mixing. During mixing and preparation, dry mixing is first used to evenly disperse the powdered raw materials, followed by wet mixing to fully integrate the liquid and solid raw materials, forming a dough with a uniform texture. During fermentation, probiotics metabolize and produce organic acids and flavor substances, improving the texture and flavor of the dough. Segmented baking involves first preheating at a low temperature to set the shape, then baking at a medium temperature to mature the product, and finally keeping it warm at a low temperature to lock in freshness, reducing the damage to heat-sensitive active ingredients. Cooling and packaging prevent the product from getting damp and deteriorating, ensuring product quality and nutrition throughout the entire process.

[0022] Preferably, in step two, the mixing speed of the mixer is 60-80 r / min, the mixing speed is low during the dry mixing stage and medium during the wet mixing stage, to avoid the dough from developing gluten.

[0023] Using the above technical solution, the stirring speed is adjusted according to the characteristics of the raw materials in the mixing stage. Low-speed stirring is used in the dry mixing stage, which can avoid waste and proportion deviation caused by powder raw materials flying away due to high-speed stirring, and can also allow different powder raw materials to slowly blend and initially achieve uniform dispersion. In the wet mixing stage, medium-speed stirring is switched to fully combine vegetable oil, water and dry powder raw materials with appropriate stirring force to form a delicate and uniform dough. At the same time, high-speed stirring is avoided to prevent the dough from becoming too hard and rough, thus ensuring the soft and delicate texture of the nutritious cake.

[0024] Preferably, in step four, the inner wall of the mold is provided with an anti-stick coating, the coating material is food-grade polytetrafluoroethylene, the molding pressure is controlled at 0.3-0.5MPa, and the holding time is 3-5min.

[0025] Using the above technical solution, the food-grade non-stick coating on the inner wall of the mold can isolate the dough from direct contact with the mold surface during the product molding process, preventing the product from sticking to the mold due to stickiness, and ensuring that the product has an intact appearance and is undamaged after demolding; controlling the molding pressure can make the dough fit tightly into the mold cavity, forming a regular shape and uniform internal structure, avoiding problems such as looseness and collapse; the holding time provides sufficient time for the dough to set, ensuring stable product molding effect and improving the overall appearance consistency and quality.

[0026] Preferably, the finished health-preserving and nutritious cake has a calorie content ≤250kcal / 100g, a sucrose content ≤1%, a GI value ≤55, and a shelf life ≥6 months under sealed conditions at room temperature, with a probiotic live bacteria count ≥1×10⁻⁶ during the shelf life. 8 CFU / 100g.

[0027] By employing the above technical solution, the calorie and sucrose content is controlled from the source through the combination of low-GI base materials, natural sweeteners, and plant oils with high unsaturated fatty acids, thus meeting the low-sugar and low-calorie requirements. During processing, microencapsulation protects the activity of probiotics and prevents their inactivation due to high temperatures and other factors. Vacuum packaging isolates the product from air and moisture, inhibiting microbial growth and delaying product oxidation and spoilage. The synergistic effect of multiple steps extends the shelf life while ensuring the core health attributes of the product, ensuring that consumers can still ingest active probiotics and complete nutrition within the shelf life.

[0028] Compared with the prior art, the beneficial effects of the present invention are: the low-sugar, low-calorie medicinal and edible health-preserving cake and its preparation method: 1. Synergistic effect of nutrition and health preservation: The combination of medicinal and food homology compound powder with low-GI grain base and compound probiotics not only retains the nutritional and active ingredients of natural food, but also uses probiotics to regulate the intestinal flora, achieving the dual value of "nutritional supplementation + health preservation", which is in line with the concept of "medicine and food homology" and health needs. 2. Highlights low sugar and low calorie properties: It uses natural sweeteners to replace sucrose, combined with low-GI grains and plant oils with high unsaturated fatty acids, to control sugar and calorie intake from the source of raw materials. At the same time, the compound dietary fiber enhances satiety and slows down sugar absorption, making it suitable for the needs of specific groups such as those who want to control sugar, lose weight, and the middle-aged and elderly. 3. Balancing taste and quality: Through ultra-fine grinding, microwave modification, and mild hydrolysis of raw materials, the compatibility and fusion of ingredients are improved; during the processing, the stirring speed, molding parameters, and segmented baking process are precisely controlled to avoid problems such as dough gluten development and component damage, ensuring that the product has a delicate taste, uniform structure, and natural flavor. 4. High stability and safety: The mold anti-stick design and vacuum packaging technology reduce product sticking during molding and moisture-induced deterioration during storage; the probiotics are encapsulated in microcapsules to resist the influence of the processing environment and maintain their activity; and no artificial sweeteners or high saturated fat ingredients are added throughout the process, reducing potential health risks and extending the product's shelf life. 5. Wide range of applicable scenarios: The product combines health attributes with the convenience of snack food, which can meet the needs of various scenarios such as daily snacks for office workers, health conditioning for middle-aged and elderly people, and snack replacement for people controlling blood sugar. It takes into account nutrition, taste and practicality, and has strong market adaptability. Attached Figure Description

[0029] Figure 1 This is a schematic diagram of the structure of the present invention. Detailed Implementation

[0030] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0031] Example 1

[0032] Please see Figure 1 This invention provides a technical solution: a low-sugar, low-calorie medicinal and edible health-preserving cake and its preparation method, which is made from the following raw materials in parts by weight: 30 parts medicinal and edible compound powder, 40 parts low-GI grain base, 8 parts natural sweetener, 10 parts dietary fiber, 5 parts vegetable oil, 15 parts water, and 0.3 parts compound probiotics. The medicinal and edible compound powder is made by mixing wolfberry, yam, poria cocos, euryale ferox and mulberry in a weight ratio of 2:3:2:2:1 and then ultra-finely pulverizing them.

[0033] The low-GI grain base is a mixture of oat flour, quinoa flour, and chickpea flour in a weight ratio of 3:2:1. The grain base undergoes mild hydrolysis treatment with α-amylase, with the degree of hydrolysis controlled at 10%-15%. Low-GI grains such as oats and quinoa are selected as the base, utilizing the nutritional complementarity of different grains to enrich the reserves of dietary fiber, vitamins, and other nutrients. Through mild hydrolysis with α-amylase, the starch structure of the grains is moderately disrupted, reducing the rapid digestion and absorption rate of starch, minimizing postprandial blood sugar fluctuations, and avoiding the soft and mushy texture caused by excessive hydrolysis. This ensures low calorie intake while maintaining the chewiness and nutritional integrity of the product.

[0034] The natural sweetener is a blend of erythritol, steviol glycosides, and mogrosides in a weight ratio of 5:3:2, with the total amount of sweetener added not exceeding 8% of the total weight of the raw materials. By using a blend of natural sweeteners such as erythritol and steviol glycosides, the refreshing taste of erythritol, the high sweetness of steviol glycosides, and the flavor-harmonizing effect of mogrosides are utilized to achieve a natural layering and complementarity of sweetness, providing a palatable sweetness as a substitute for traditional sucrose. By controlling the total amount of sweetener added, excessive sugar intake is avoided while satisfying taste requirements, and the potential safety controversies of artificial sweeteners are avoided, thus balancing taste and health.

[0035] The dietary fiber is composed of inulin, konjac powder, and fructooligosaccharides in a weight ratio of 4:3:3. The konjac powder is microwave-modified at a power of 500W for 3 minutes. By combining different types of dietary fiber such as inulin and konjac powder, inulin can promote the proliferation of beneficial bacteria in the intestines, fructooligosaccharides can slow down sugar absorption, and the microwave-modified konjac powder has a looser structure, making it easier to blend with other ingredients. The three work together to form a three-dimensional fiber network, which can not only enhance the feeling of fullness in the product and reduce the overall food intake, but also absorb some sugars and fats in the intestines, slowing down their absorption rate. At the same time, it improves the fineness and stability of the product texture and avoids the granular texture of the fiber affecting the taste.

[0036] The vegetable oil is one or more of olive oil, flaxseed oil, and camellia oil, with a saturated fatty acid content of ≤10% and an unsaturated fatty acid content of ≥85%. High-unsaturated fatty acid vegetable oils such as olive oil and flaxseed oil are selected to replace the high-saturated fat raw materials in traditional pastries. The high saturated fat content of unsaturated fatty acids is reduced by utilizing their easily metabolized and non-accumulated properties. At the same time, the beneficial components in these vegetable oils can supplement the body with nutrients through product intake, avoiding the health risks caused by excessive saturated fat. This ensures a smooth texture while aligning with the product's low-sugar and low-calorie health positioning.

[0037] The compound probiotic contains Bifidobacterium, Lactobacillus, and Lactobacillus acidophilus, with a live bacteria ratio of 2:3:1 and a total live bacteria count ≥1×10⁻⁶. 9 The product contains CFU / 100g of probiotics encapsulated in microcapsules. Bifidobacteria, lactic acid bacteria, and other probiotics are blended in specific proportions, and microcapsulation technology forms a protective shell around the probiotics to resist adverse environmental effects such as high temperatures and mechanical forces during mixing and baking, thus maintaining the activity of the probiotics. Once ingested, the microcapsules rupture in the intestinal environment, releasing the probiotics, which then colonize the intestinal mucosa. They work synergistically with the existing intestinal flora to regulate the balance of the flora, aiding in improved digestion and achieving the dual value of "consumption + conditioning".

[0038] A method for preparing a low-sugar, low-calorie, medicinal and edible health-preserving cake includes the following steps: Step 1: Raw material pretreatment: After washing and drying the food ingredients that are both food and medicine, they are pulverized to a particle size of 200 mesh using an ultra-fine pulverizer to obtain a compound powder that is both food and medicine; the low-GI grain base is dried at 105℃ for 3 hours and then cooled for later use. Step 2, Mixing and Preparation: Add the medicinal and edible compound powder, low-GI grain base, dietary fiber, and natural sweetener to a mixer and dry mix for 15 minutes until uniform. Then add vegetable oil and water and wet mix for 25 minutes to form a uniform dough. The dough moisture content should be controlled at 30%. Step 3, Fermentation: Add compound probiotics to the dough and ferment for 80 minutes at 32℃ and 80% humidity. After fermentation, the dough volume will expand to 1.3 times its original volume. Step 4, Shaping and Baking: Place the fermented dough into a mold and press it into shape. After shaping, place it in the oven and use a segmented baking process: first preheat at 110℃ for 10 minutes, then bake at 140℃ for 25 minutes, and finally keep warm at 120℃ for 10 minutes. The moisture content of the product after baking should be ≤15%. Step 5: Cooling and Packaging: Cool the baked nutritious cake to room temperature, then vacuum pack it to obtain the finished product.

[0039] The raw material pretreatment stage removes impurities and improves raw material compatibility through steps such as washing, drying, and ultra-fine grinding, laying the foundation for subsequent mixing. During mixing and preparation, dry mixing is performed first to evenly disperse the powdered raw materials, followed by wet mixing to fully integrate the liquid and solid raw materials, forming a dough with a uniform texture. During fermentation, probiotics metabolize and produce organic acids and flavor substances, improving the texture and flavor of the dough. Segmented baking involves first preheating at a low temperature to set the shape, then baking at a medium temperature to mature the product, and finally keeping it warm at a low temperature to lock in freshness and reduce the destruction of heat-sensitive active ingredients. Cooling and packaging prevent the product from getting damp and deteriorating, ensuring product quality and nutrition throughout the entire process.

[0040] In step two, the mixer speed is 80 r / min. The mixing speed is low during the dry mixing stage and medium during the wet mixing stage to avoid gluten development in the dough. The mixing speed is adjusted according to the characteristics of the raw materials in each mixing stage. Low speed is used in the dry mixing stage to avoid waste and proportion deviation caused by powder raw materials flying around during high-speed mixing, and to allow different powder raw materials to slowly blend and initially achieve uniform dispersion. In the wet mixing stage, the mixing speed is switched to medium speed. With appropriate mixing force, the vegetable oil, water and dry powder raw materials are fully combined to form a delicate and uniform dough. At the same time, high-speed mixing is avoided to prevent the dough from becoming too hard and rough, and to ensure the soft and delicate texture of the nutritious cake.

[0041] In step four, the inner wall of the mold is coated with a non-stick coating made of food-grade polytetrafluoroethylene. The molding pressure is controlled at 0.4 MPa, and the holding time is 5 minutes. The food-grade non-stick coating on the inner wall of the mold can isolate the dough from direct contact with the mold surface during the product molding process, preventing the product from sticking to the mold due to stickiness, and ensuring that the product has an intact appearance and is undamaged after demolding. Controlling the molding pressure allows the dough to fit tightly into the mold cavity, forming a regular shape and uniform internal structure, avoiding problems such as looseness and collapse. The holding time provides sufficient time for the dough to set, ensuring stable product molding effect and improving the overall appearance consistency and quality.

[0042] The finished health-preserving and nutritious cake has a calorie content of ≤250kcal / 100g, a sucrose content of ≤1%, a GI value of ≤55, and a shelf life of ≥6 months under sealed conditions at room temperature. During the shelf life, the number of live probiotics is ≥1×10⁻⁶. 8 CFU / 100g, the product controls calorie and sucrose content from the source by using a combination of low-GI base ingredients, natural sweeteners, and plant oils with high unsaturated fatty acids, thus meeting the low-sugar and low-calorie requirements. During processing, microencapsulation protects the activity of probiotics and prevents them from being inactivated by high temperatures and other factors. Vacuum packaging isolates the product from air and moisture, inhibiting microbial growth and delaying oxidation and spoilage. The synergistic effect of multiple processes ensures the product's core health attributes while extending its shelf life, ensuring that consumers can still ingest active probiotics and complete nutrition within the shelf life.

[0043] Example 2

[0044] This invention provides a technical solution: a low-sugar, low-calorie medicinal and edible health-preserving cake and its preparation method, comprising 35 parts of medicinal and edible compound powder, wherein wolfberry, yam, poria cocos, euryale ferox and mulberry are mixed in a weight ratio of 2:3:2:2:1 and then ultra-finely pulverized to a particle size of 150 mesh; 45 parts of low-GI cereal base, wherein oat flour, quinoa flour and chickpea flour are mixed in a weight ratio of 3:2:1 and then lightly hydrolyzed by α-amylase to a degree of hydrolysis of 12%; and 10 parts of natural sweetener, including erythritol, steviol glycosides and monk fruit. The formula contains: fructosides in a weight ratio of 5:3:2; dietary fiber (12 parts, of which inulin, konjac flour, and fructooligosaccharides are mixed in a weight ratio of 4:3:3, and the konjac flour is microwave-modified at 400W for 3 minutes); vegetable oil (6 parts, of which olive oil and flaxseed oil are mixed in a weight ratio of 1:1, with 8% saturated fatty acids and 88% unsaturated fatty acids); water (18 parts); and compound probiotics (0.4 parts, of which Bifidobacterium, Lactobacillus, and Lactobacillus acidophilus live bacteria are in a ratio of 2:3:1, with a total live bacteria count of 1.2 × 10⁻⁶). 9 CFU / 100g, encapsulated in microcapsules.

[0045] A method for preparing a low-sugar, low-calorie, medicinal and edible health-preserving cake includes the following steps: Step 1: Raw material pretreatment: After washing the wolfberry, yam, poria cocos, euryale ferox and mulberry, dry them at 60℃ for 4 hours, and then pulverize them to 150 mesh using an ultra-fine pulverizer to obtain a medicinal and edible compound powder; place the low-GI grain base material in an oven at 105℃ for 2.5 hours, cool it to room temperature and set it aside to ensure that the moisture content of the grain base material is reduced to below 8%.

[0046] Step 2, Mixing and Preparation: Add the medicinal and edible compound powder, low-GI grain base, dietary fiber, and natural sweetener to a mixer with a stirring speed of 70 r / min and dry mix at low speed for 12 minutes until the powder is evenly dispersed; then add vegetable oil and water, switch to medium speed wet mixing for 25 minutes to form a uniform dough. Check that the dough moisture content is 28% and ensure that there are no dry powder particles or lumps.

[0047] Step 3, Fermentation: Sprinkle compound probiotics evenly into the dough, stir for 5 minutes to disperse the probiotics evenly, place the dough in a constant temperature and humidity incubator, and ferment for 75 minutes at 30℃ and 75% humidity. Observe every 25 minutes during the fermentation process. When the dough volume expands to 1.4 times its original volume, the fermentation is stopped.

[0048] Step 4, Shaping and Baking: Place the fermented dough into a mold with a food-grade polytetrafluoroethylene non-stick coating on the inner wall. Set the shaping pressure to 0.4 MPa and the holding time to 4 minutes to press it into a round blank with a diameter of 5 cm and a thickness of 1.5 cm. Place the blank in the oven and use a segmented baking process: first, preheat at 105℃ for 10 minutes to initially shape the surface of the blank; then bake at 135℃ for 22 minutes to promote internal maturation; finally, hold at 115℃ for 10 minutes to lock in nutrients. After baking, the moisture content of the product is measured to be 13%.

[0049] Step 5, Cooling and Packaging: Place the baked nutritious cake in a 25℃ sterile cooling room and allow it to cool naturally to room temperature for about 1.5 hours. Vacuum pack it using food-grade aluminum-plastic composite film. The temperature in the packaging workshop is controlled at 22℃ and the humidity at 50% to prevent the product from absorbing moisture.

[0050] Example Product Test Results: Basic specifications: 235kcal / 100g of finished product, 0.8% sucrose content, GI value of 52, meeting the low sugar and low calorie standards.

[0051] Probiotic activity: The total viable count of probiotics after vacuum packaging was 1.1 × 10⁻⁶. 9 After 6 months of sealed storage at room temperature with CFU / 100g, the viable bacterial count remained at 1.2 × 10⁻⁶. 8 CFU / 100g meets the activity requirements within the shelf life.

[0052] Sensory characteristics and quality: The product is light brownish-yellow in color, soft and delicate in texture, and free of rough particles; it has the natural aroma of yam and goji berries, and a pleasant sweetness without any off-flavors; after being stored at room temperature in a sealed container for 6 months, it does not harden or mold, and its taste is only slightly different from that of fresh products.

[0053] Functional characteristics: According to in vitro simulated digestion experiments, the dietary fiber in the product has a water-holding capacity of 8.5g / g in the intestine, which can effectively enhance the feeling of fullness; the survival rate of probiotics in the simulated intestinal environment reaches 82%, and they can colonize normally and play a role in regulating the flora.

[0054] The contents not described in detail in this specification are existing technologies known to those skilled in the art.

[0055] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A low-sugar, low-calorie, medicinal and edible health-preserving cake, characterized in that: It is made from the following raw materials in parts by weight: 20-40 parts of medicinal and edible compound powder, 30-50 parts of low-GI grain base, 5-12 parts of natural sweetener, 8-15 parts of dietary fiber, 3-8 parts of vegetable oil, 10-20 parts of water, and 0.1-0.5 parts of compound probiotics. The medicinal and edible compound powder is made by mixing wolfberry, yam, poria cocos, euryale ferox and mulberry in a weight ratio of 2:3:2:2:1 and then ultra-finely pulverizing them.

2. The low-sugar, low-calorie, medicinal and edible health-preserving cake according to claim 1, characterized in that: The low-GI grain base is a mixture of oat flour, quinoa flour, and chickpea flour in a weight ratio of 3:2:1, and the grain base is lightly hydrolyzed by α-amylase, with the degree of hydrolysis controlled at 10%-15%.

3. The low-sugar, low-calorie, medicinal and edible health-preserving cake according to claim 1, characterized in that: The natural sweetener is a compound of erythritol, steviol glycosides and mogrosides in a weight ratio of 5:3:2, and the total amount of sweetener added does not exceed 8% of the total weight of the raw materials.

4. The low-sugar, low-calorie, medicinal and edible health-preserving cake according to claim 1, characterized in that: The dietary fiber is composed of inulin, konjac powder, and fructooligosaccharides in a weight ratio of 4:3:

3. The konjac powder is microwave-modified with a microwave power of 300-500W and a processing time of 2-5 minutes.

5. The low-sugar, low-calorie, medicinal and edible health-preserving cake according to claim 1, characterized in that: The vegetable oil is one or a mixture of olive oil, flaxseed oil, and camellia oil, with a saturated fatty acid content of ≤10% and an unsaturated fatty acid content of ≥85%.

6. The low-sugar, low-calorie, medicinal and edible health-preserving cake according to claim 1, characterized in that: The compound probiotics contain Bifidobacterium, Lactobacillus, and Lactobacillus acidophilus, with a live bacteria ratio of 2:3:1 and a total live bacteria count ≥1×10⁻⁶. 9 CFU / 100g, and the probiotics are encapsulated in microcapsules.

7. A method for preparing a low-sugar, low-calorie, medicinal and edible health-preserving cake, characterized in that: Specifically, the following steps are included: Step 1: Raw material pretreatment: After washing and drying the food ingredients that are both food and medicine, pulverize them to a particle size of 100-200 mesh using an ultra-fine pulverizer to obtain a compound powder that is both food and medicine; dry the low-GI grain base material at 105℃ for 2-3 hours, and then cool it for later use. Step 2, Mixing and Preparation: Add the medicinal and edible compound powder, low-GI grain base, dietary fiber, and natural sweetener to a mixer and dry mix for 10-15 minutes until uniform. Then add vegetable oil and water and wet mix for 20-30 minutes to form a uniform dough. The dough moisture content should be controlled at 25%-30%. Step 3, Fermentation: Add compound probiotics to the dough and ferment for 60-90 minutes at 28-32℃ and 70%-80% humidity. After fermentation, the dough volume will expand to 1.2-1.5 times its original volume. Step 4: Shaping and Baking: Press the fermented dough into a mold and shape it. Then place it in the oven and use a segmented baking process: first preheat at 100-110℃ for 10 minutes, then bake at 130-140℃ for 20-25 minutes, and finally keep warm at 110-120℃ for 10 minutes. The moisture content of the product after baking should be ≤15%. Step 5: Cooling and Packaging: Cool the baked nutritious cake to room temperature, then vacuum pack it to obtain the finished product.

8. The preparation method of the low-sugar, low-calorie medicinal and edible health-preserving cake according to claim 7, characterized in that: In step two, the mixing speed of the mixer is 60-80 r / min. The mixing speed is low during the dry mixing stage and medium during the wet mixing stage to prevent the dough from developing gluten.

9. The preparation method of the low-sugar, low-calorie medicinal and edible health-preserving cake according to claim 7, characterized in that: In step four, the inner wall of the mold is coated with an anti-stick coating made of food-grade polytetrafluoroethylene. The molding pressure is controlled at 0.3-0.5 MPa, and the holding time is 3-5 minutes.

10. The preparation method of the low-sugar, low-calorie medicinal and edible health-preserving cake according to claim 7, characterized in that: The nutritional cake product has a calorie content of ≤250kcal / 100g, a sucrose content of ≤1%, a GI value of ≤55, and a shelf life of ≥6 months under sealed conditions at room temperature, with a probiotic live bacteria count of ≥1×10⁻⁶ within the shelf life. 8 CFU / 100g.

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