CN101461397A - Sugar-free apricot round cake and method for producing the same - Google Patents
Sugar-free apricot round cake and method for producing the same Download PDFInfo
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- CN101461397A CN101461397A CNA2007100603174A CN200710060317A CN101461397A CN 101461397 A CN101461397 A CN 101461397A CN A2007100603174 A CNA2007100603174 A CN A2007100603174A CN 200710060317 A CN200710060317 A CN 200710060317A CN 101461397 A CN101461397 A CN 101461397A
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Abstract
The invention relates to a sugar-free almond cake, characterized by comprising the materials with the weight percent: egg 150-900 parts, sugar-free modifier 50-200 parts, low gluten powder 200-800 parts, baking powder 2-10 parts, milk sachet 2-10 parts, cake oil 10-100 parts, milk essence 2-10 parts, liquid edible oil 20-100 parts. The inventive sugar-free almond cake is fragrant and soft in mouth feel, particularly the sugar-free modifier is used as main meterials, blood glucose value is not increased after being eaten, more suitable for the diabetics.
Description
Technical field
The invention belongs to the cake food manufacture technology field, relate to the preparation method of baking goods, say so more specifically a kind of sugar-free apricot round cake and method for production thereof.
Background technology
Cake is as China's traditional properties food, is subjected to popular hobby deeply, and in Chinese food culture of long standing and well established, cake occupies a tiny space always, has multiple tastes, characteristics such as economical and practical.In recent years along with the improving constantly of living standards of the people quality, people's dietary structure also constantly changes taking place, and the crowd of preference sweet food is in gradually increase.Contain sugared cake but often eat, health problems such as thing followed obesity, diabetes, coronary heart disease, high fat of blood have also been brought puzzled and worried to people.After the patients of particularly suffering from diabetes contains the cake of sugar, cause that easily blood sugar raises, can cause the generation of diabetic complication for a long time in the past, cause suffering to the diabetic.Therefore, contain confectionery, cake, beverage can not arbitrarily eat for suffering from the diabetic.According to investigations, China diabetes patient is more than ten million people, and it is several ten million that suspicious diabetes patient is not less than, and hypertension.Heart disease, adiposis patient, the high fat of blood patient.Artery sclerosis patients etc. add up to about 2 hundred million, add this piece of children's anti-caries crowd, and this is a how huge numeral.The sugar-free bakery has wide development space.The sugar-free cake more and more was subjected to people's attention in recent years, and the characteristics of sugar-free cake are: can not cause that blood-glucose and insulin level significantly fluctuate; Do not fermented, can not bring out children caries by most of oral microorganism; Do not fill out appropriate to the occasion, the clean taste of sweet taste after low in calories, edible; Enhancing can make the absorptivity of calcium and filling rate improve to calcareous absorption.
Cake is that life significant instants such as birthday, love, wedding are being represented different moods and meaning.The important moment certainly will with the shared in common of working together of relatives and friends or sweet heart bosom friend and even classmate at one's side, the unforgettable life that becomes in the memory is happilyed gather constantly.Cake generally is formally to have a dinner, particularly one of optional dessert when wedding or birthday party.Birthday cake generally has the autograph and decorates, and is inserted with candle.Candle will be put out after making a vow.Sugar-free apricot round cake is the dessert that welcome by consumers in general.No matter be young, youth or old this series products of equal edible; For special population as the elderly, children and suppressing fat crowd and more can relievedly eat.Sugar-free apricot round cake has satisfied the needs of people self health to greatest extent.
Summary of the invention
The objective of the invention is to, a kind of sugar-free pineapple husk bread and method for production thereof are provided.For achieving the above object, technical scheme of the present invention is as follows:
A kind of sugar-free apricot round cake is characterized in that it is made up of the raw material of following parts by weight: egg 150-900 part, sugar-free modifying agent 50-200 part, low wheat gluten 200-800 part, baking powder 2-10 part, milk face powder 2-10 part, cake oil 10-100 part, milk flavour 2-10 part, liquid edible oil 20-100 part.
The preferred sugar-free apricot round cake of the present invention is characterized in that it is made up of the raw material of following parts by weight: egg 300-900 part, sugar-free modifying agent 100-200 part, low wheat gluten 200-500 part, baking powder 5-10 part, milk face powder 5-10 part, cake oil 10-50 part, milk flavour 2-8 part, liquid edible oil 50-100 part.
The sugar-free apricot round cake that the present invention is more preferably is characterized in that it is made up of the raw material of following parts by weight: 800 parts in egg, 200 parts of sugar-free modifying agents, 320 parts of low wheat glutens, 8 parts of baking powders, 8 parts of milk face powders, 30 parts of cake oils, 6 parts of milk flavours, 80 parts of liquid edible oil.
Sugar-free apricot round cake of the present invention, sugar-free modifying agent wherein is made up of for 1～10 part 20～70 parts of xylitols, 10～30 parts of D-sorbites, sucrose fatty ester.
Sugar-free apricot round cake of the present invention, liquid edible oil wherein is made up of for 1～10 part 20～70 parts of shorts, 10～30 parts in senior butter, anhydrous short.
The preparation method of sugar-free pineapple husk bread of the present invention is characterized in that:
(1) egg, sugar-free modifying agent are poured into be stirred in the container fully and melted, stir 2-5 minute fast to evenly;
(2) low wheat gluten, baking powder, the milk face powder after will sieving poured in the container, and middling speed stirred 2-5 minute; Add in (1), stir and fully play, again milk powder is added, stirred at a slow speed 2-5 minute;
(3) cake oil is poured into poured into after dismiss fully in quick stirring 2-8 minute and overflow fast 5-15 minute to absorbing fully;
(4) clamp-oning apricot toroidal mould 2/3 gets final product; Put into baking box then, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 10-20 minute, come out of the stove, mount flower.
The good effect that the present invention is compared with prior art had is:
(1) to adopt the sugar-free modifying agent be to be primary raw material with the multi-sugar alcohol class in the present invention, do not utilized by most of bacteriums, do not produce acid in the oral cavity, can effectively prevent carious tooth; Also can prolong simultaneously the shelf-life of food.Substantially be not absorbed in human body, the blood glucose value that do not raise after eating is fit to patients with diabetes mellitus.The complete place of sucrose of sugar-free modifying agent, easy to use, can change with other sugar-free batching and exist viscosity not enough, the defective that can't process.Energy value only is 10-11.7, is fit to obese people and fears that the crowd of getting fat is edible.
(2) sugar-free apricot round cake made of the present invention microbiological indicator total plate count after testing: every gram is no more than 10000cfu; Coliform: be no more than the 300MPN/100 gram; Pathogenic bacteria such as salmonella, Shigella and staphylococcus aureus do not detect.
(3) sugar-free apricot round cake skin profile is neat, and the bottom is smooth, do not have to go mouldy, do not have distortion, sugar-free grain and powder agglomates, and tissue looseness, the mouthfeel crisp-fried is for the diabetic provides a kind of comparatively desirable cake food.
(4) the cake surface of the present invention's making is glossy, and it is golden yellow that top and wall portion are, and the bottom is brownish red.Bright in luster, be rich in gloss, there be not burnt the paste and the black patch.Initiate evenly, softness and tool elasticity is not stiff, it is fine and closely woven cellular that tangent plane is, no macroscopic-void, no lump.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.These embodiment describe typical case of the present invention, but the present invention is not limited to this.The umber representative of indication of the present invention can be that unit of weight also can be a volume unit, for example restrains, and jin, kilogram, milliliter or the like is selected according to the needs of manufacturing.
Embodiment 1
Raw material is formed: 800 parts in egg, 200 parts of sugar-free modifying agents, 320 parts of low wheat glutens, 8 parts of baking powders, 8 parts of milk face powders, 30 parts of cake oils, 6 parts of milk flavours, 80 parts of liquid edible oil.
Sugar-free modifying agent wherein is made up of for 4 parts 20 parts of xylitols, 10 parts of D-sorbites, sucrose fatty ester.Liquid edible oil wherein is made up of for 3 parts 20 parts of shorts, 10 parts in senior butter, anhydrous short.
Preparation method
(1) egg, sugar-free modifying agent are poured into be stirred in the container fully and melted, stir 2 minutes fast to evenly;
(2) low wheat gluten, baking powder, the milk face powder after will sieving poured in the container, and middling speed stirred 2 minutes; Add in (1), stir and fully play, again milk powder is added, stirred at a slow speed 5 minutes;
(3) cake oil is poured into quick stirring and after dismissing fully, poured into casual fast 5-15 minute in 8 minutes to absorbing fully;
(4) clamp-oning apricot toroidal mould 2/3 gets final product; Put into baking box then, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 10-20 minute, come out of the stove, mount flower.
Embodiment 2
800 parts in egg, 100 parts of sugar-free modifying agents, 200 parts of low wheat glutens, 10 parts of baking powders, 5 parts of milk face powders, 10 parts of cake oils, 2 parts of milk flavours, 50 parts of liquid edible oil.
Sugar-free modifying agent wherein is made up of for 10 parts 70 parts of xylitols, 30 parts of D-sorbites, sucrose fatty ester.Liquid edible oil wherein is made up of for 10 parts 70 parts of shorts, 30 parts in senior butter, anhydrous short.
Preparation method
(1) egg, sugar-free modifying agent are poured into be stirred in the container fully and melted, stir 2-5 minute fast to evenly;
(2) low wheat gluten, baking powder, the milk face powder after will sieving poured in the container, and middling speed stirred 5 minutes; Add in (1), stir and fully play, again milk powder is added, stirred at a slow speed 5 minutes;
(3) cake oil is poured into quick stirring and after dismissing fully, poured into casual fast 5-15 minute in 5 minutes to absorbing fully;
(4) clamp-oning apricot toroidal mould 2/3 gets final product; Put into baking box then, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 15 minutes is come out of the stove, and mounts flower.
Embodiment 3
Raw material is formed: 150 parts in egg, 50 parts of sugar-free modifying agents, 200 parts of low wheat glutens, 2 parts of baking powders, 2 parts of milk face powders, 10 parts of cake oils, 2 parts of milk flavours, 20 parts of liquid edible oil.Sugar-free modifying agent wherein is made up of for 8 parts 50 parts of xylitols, 20 parts of D-sorbites, sucrose fatty ester.Liquid edible oil wherein is made up of for 5 parts 40 parts of shorts, 30 parts in senior butter, anhydrous short.
Preparation method
(1) egg, sugar-free modifying agent are poured into be stirred in the container fully and melted, stir 2-5 minute fast to evenly;
(2) low wheat gluten, baking powder, the milk face powder after will sieving poured in the container, and middling speed stirred 5 minutes; Add in (1), stir and fully play, again milk powder is added, stirred at a slow speed 5 minutes;
(3) cake oil is poured into quick stirring and after dismissing fully, poured into casual fast 5-15 minute in 4 minutes to absorbing fully;
(4) clamp-oning apricot toroidal mould 2/3 gets final product; Put into baking box then, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 15 minutes is come out of the stove, and mounts flower.
Embodiment 4
Raw material is formed: 900 parts in egg, 200 parts of sugar-free modifying agents, 800 parts of low wheat glutens, 10 parts of baking powders, 10 parts of milk face powders, 100 parts of cake oils, 2 parts of milk flavours, 80 parts of liquid edible oil.
Sugar-free modifying agent wherein is made up of for 5 parts 50 parts of xylitols, 20 parts of D-sorbites, sucrose fatty ester.Liquid edible oil wherein is made up of for 5 parts 30 parts of shorts, 20 parts in senior butter, anhydrous short.
Preparation method
(1) egg, sugar-free modifying agent are poured into be stirred in the container fully and melted, stir 2-5 minute fast to evenly;
(2) low wheat gluten, baking powder, the milk face powder after will sieving poured in the container, and middling speed stirred 4 minutes; Add in (1), stir and fully play, again milk powder is added, stirred at a slow speed 5 minutes;
(3) cake oil is poured into quick stirring and after dismissing fully, poured into casual fast 5-15 minute in 4 minutes to absorbing fully;
(4) clamp-oning apricot toroidal mould 2/3 gets final product; Put into baking box then, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 15 minutes is come out of the stove, and mounts flower.
Embodiment 5
Raw material is formed: 400 parts in egg, 15 parts of sugar-free modifying agents, 400 parts of low wheat glutens, 6 parts of baking powders, 5 parts of milk face powders, 70 parts of cake oils, 2 parts of milk flavours, 60 parts of liquid edible oil.
Sugar-free modifying agent wherein is made up of for 5 parts 40 parts of xylitols, 30 parts of D-sorbites, sucrose fatty ester.Liquid edible oil wherein is made up of for 3 parts 30 parts of shorts, 30 parts in senior butter, anhydrous short.
Preparation method
(1) egg, sugar-free modifying agent are poured into be stirred in the container fully and melted, stir 5 minutes fast to evenly;
(2) low wheat gluten, baking powder, the milk face powder after will sieving poured in the container, and middling speed stirred 5 minutes; Add in (1), stir and fully play, again milk powder is added, stirred at a slow speed 5 minutes;
(3) cake oil is poured into quick stirring and after dismissing fully, poured into casual fast 5-15 minute in 4 minutes to absorbing fully;
(4) clamp-oning apricot toroidal mould 2/3 gets final product; Put into baking box then, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 20 minutes is come out of the stove, and mounts flower.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs within the technical scheme scope of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (6)
1, a kind of sugar-free apricot round cake is characterized in that it is made up of the raw material of following parts by weight: egg 150-900 part, sugar-free modifying agent 50-200 part, low wheat gluten 200-800 part, baking powder 2-10 part, milk face powder 2-10 part, cake oil 10-100 part, milk flavour 2-10 part, liquid edible oil 20-100 part.
2, sugar-free apricot round cake as claimed in claim 1 is characterized in that it is made up of the raw material of following parts by weight: egg 300-900 part, sugar-free modifying agent 100-200 part, low wheat gluten 200-500 part, baking powder 5-10 part, milk face powder 5-10 part, cake oil 10-50 part, milk flavour 2-8 part, liquid edible oil 50-100 part.
3, sugar-free apricot round cake as claimed in claim 1 is characterized in that it is made up of the raw material of following parts by weight: 800 parts in egg, 200 parts of sugar-free modifying agents, 320 parts of low wheat glutens, 8 parts of baking powders, 8 parts of milk face powders, 30 parts of cake oils, 6 parts of milk flavours, 80 parts of liquid edible oil.
4, as claim 1-3 sugar-free apricot round cake as described in each, sugar-free modifying agent wherein is made up of for 1～10 part 20～70 parts of xylitols, 10～30 parts of D-sorbites, sucrose fatty ester.
5, as claim 1-3 sugar-free apricot round cake as described in each, liquid edible oil wherein is made up of for 1～10 part 20～70 parts of shorts, 10～30 parts in senior butter, anhydrous short.
6, the preparation method of each described sugar-free apricot round cake of claim 1-3 is characterized in that:
(1) egg, sugar-free modifying agent are poured into be stirred in the container fully and melted, stir 2-5 minute fast to evenly;
(2) low wheat gluten, baking powder, the milk face powder after will sieving poured in the container, and middling speed stirred 2-5 minute; Add in (1), stir and fully play, again milk powder is added, stirred at a slow speed 2-5 minute;
(3) cake oil is poured into poured into after dismiss fully in quick stirring 2-8 minute and overflow fast 5-15 minute to absorbing fully;
(4) clamp-oning apricot toroidal mould 2/3 gets final product; Put into baking box then, control is got angry 150 ℃, and 140 ℃ of following fire stoving time 10-20 minute, are come out of the stove mounting flower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100603174A CN101461397A (en) | 2007-12-18 | 2007-12-18 | Sugar-free apricot round cake and method for producing the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100603174A CN101461397A (en) | 2007-12-18 | 2007-12-18 | Sugar-free apricot round cake and method for producing the same |
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| CN101461397A true CN101461397A (en) | 2009-06-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100603174A Pending CN101461397A (en) | 2007-12-18 | 2007-12-18 | Sugar-free apricot round cake and method for producing the same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222494A (en) * | 2013-05-03 | 2013-07-31 | 湖南农业大学 | Rice-made sponge cake and processing method thereof |
| CN107183123A (en) * | 2017-05-25 | 2017-09-22 | 名沙食品（江苏）有限公司 | One kind zero adds sucrose cake steaming and its production technology |
| CN107296075A (en) * | 2017-07-13 | 2017-10-27 | 那曲地区金诚青稞食品生产有限公司 | Composition of raw materials of highland barley cake and preparation method thereof |
| CN108633969A (en) * | 2018-05-22 | 2018-10-12 | 李妮妮 | A kind of production method of small fried dough twists |
-
2007
- 2007-12-18 CN CNA2007100603174A patent/CN101461397A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222494A (en) * | 2013-05-03 | 2013-07-31 | 湖南农业大学 | Rice-made sponge cake and processing method thereof |
| CN103222494B (en) * | 2013-05-03 | 2014-08-06 | 湖南农业大学 | Rice-made sponge cake and processing method thereof |
| CN107183123A (en) * | 2017-05-25 | 2017-09-22 | 名沙食品（江苏）有限公司 | One kind zero adds sucrose cake steaming and its production technology |
| CN107296075A (en) * | 2017-07-13 | 2017-10-27 | 那曲地区金诚青稞食品生产有限公司 | Composition of raw materials of highland barley cake and preparation method thereof |
| CN108633969A (en) * | 2018-05-22 | 2018-10-12 | 李妮妮 | A kind of production method of small fried dough twists |
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Open date: 20090624 |