CN104026198A - Low-energy sponge cake with dietary fiber - Google Patents
Low-energy sponge cake with dietary fiber Download PDFInfo
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- CN104026198A CN104026198A CN201410304430.2A CN201410304430A CN104026198A CN 104026198 A CN104026198 A CN 104026198A CN 201410304430 A CN201410304430 A CN 201410304430A CN 104026198 A CN104026198 A CN 104026198A
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- dietary fiber
- sponge cake
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- cake
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Abstract
The invention discloses a low-energy sponge cake with dietary fiber. The low-energy sponge cake is characterized by comprising 200-250 parts of flour for cakes, 200-250 parts of degreased cow milk, 100-120 parts of oligomerization isomaltose, 70-90 parts of wheat germ oil, 120-130 parts of multifunctional soybean fiber, 50-60 parts of eggs, 80-90 parts of raisins, 8-10 parts of sodium bicarbonate, 10-12 parts of ammonium bicarbonate, 3-5 parts of salt and 3-5 parts of cinnamomi cortex pulveratus, and a part of starch and grease are replaced by a certain amount of dietary fiber, so that energy of the sponge cake is reduced and the sponge cake has the physiological effects of the dietary fiber and is beneficial for health.
Description
Technical field
The present invention relates to low-yield steamed sponge cake, relate in particular to a kind of low-yield steamed sponge cake that adds dietary fiber.
Background technology
Nowadays, people are in a kind of health and food is enjoyed among awkward predicament, this shows particularly evidently in bakery product, because mostly the raw material of bakery product is whole milk, sugar, egg and butter etc., belong to higher fatty acid, high cholesterol and high-octane food, these easily produce harm to health, cause various illnesss.
Summary of the invention
Object of the present invention provides a kind of low-yield steamed sponge cake that adds dietary fiber, solves one or more in above-mentioned prior art problem.
According to an aspect of the present invention, provide a kind of low-yield steamed sponge cake that adds dietary fiber: comprise cake tailored flour 200-250 part, skimmed milk 200-250 part, oligoisomaltose 100-120 part, wheat base bud oil 70-90 part, multifunctional soybean fibre 120-130 part, egg 50-60 part, raisins 80-90 part, sodium acid carbonate 8-10 part, carbonic hydroammonium 10-12 part, salt 3-5 part, cinnamomi cortex pulveratus 3-5 part.
At some embodiments, mix all raw materials, pack in cake cup, with 205 DEG C of baking 20min.
The present invention replaces a part of starch and grease to reduce the energy of product by adding a certain amount of dietary fiber, makes product have the physiological function of dietary fiber, good for health.
Detailed description of the invention
Embodiment 1:
A kind of low-yield steamed sponge cake that adds dietary fiber: comprise 200 parts of cake tailored flours, 200 parts of skimmed milks, 100 parts of oligoisomaltoses, 70 parts of wheat base bud oil, 120 parts of multifunctional soybean fibres, 50 parts, egg, 80 parts of raisins, 8 parts of sodium acid carbonates, 10 parts, carbonic hydroammonium, 3 parts of salt, 3 parts of cinnamomi cortex pulveratuses.
Embodiment 2:
A kind of low-yield steamed sponge cake that adds dietary fiber: comprise 225 parts of cake tailored flours, 225 parts of skimmed milks, 110 parts of oligoisomaltoses, 80 parts of wheat base bud oil, 125 parts of multifunctional soybean fibres, 55 parts, egg, 85 parts of raisins, 9 parts of sodium acid carbonates, carbonic hydroammonium 10-12 part, salt 3-5 part, 4 parts of cinnamomi cortex pulveratuses.
Embodiment 3:
A kind of low-yield steamed sponge cake that adds dietary fiber: comprise 250 parts of cake tailored flours, 250 parts of skimmed milks, 120 parts of oligoisomaltoses, 90 parts of wheat base bud oil, 130 parts of multifunctional soybean fibres, 60 parts, egg, 90 parts of raisins, 10 parts of sodium acid carbonates, 12 parts, carbonic hydroammonium, 5 parts of salt, 5 parts of cinnamomi cortex pulveratuses.
When making, now skimmed milk, raisins, embryo oil, oligoisomaltose and egg etc. are mixed, mix again with other several little addition batchings that mix, pack in the cake cup of oiling or the holder of lining corrugated paper, with 205 DEG C of baking 20min.
In sum, the present invention replaces a part of starch and grease to reduce the energy of product by adding a certain amount of dietary fiber, makes product have the physiological function of dietary fiber, good for health.
The above is only one embodiment of the present invention; it should be pointed out that to those skilled in the art, without departing from the concept of the premise of the invention; can also make some similar distortion and improvement, within these also should be considered as protection scope of the present invention.
Claims (2)
1. one kind is added the low-yield steamed sponge cake of dietary fiber, it is characterized in that: comprise cake tailored flour 200-250 part, skimmed milk 200-250 part, oligoisomaltose 100-120 part, wheat base bud oil 70-90 part, multifunctional soybean fibre 120-130 part, egg 50-60 part, raisins 80-90 part, sodium acid carbonate 8-10 part.Carbonic hydroammonium 10-12 part, salt 3-5 part, cinnamomi cortex pulveratus 3-5 part.
2. a kind of low-yield steamed sponge cake that adds dietary fiber according to claim 1, is characterized in that: mix all raw materials, pack in cake cup, with 205 DEG C of baking 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410304430.2A CN104026198A (en) | 2014-06-30 | 2014-06-30 | Low-energy sponge cake with dietary fiber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410304430.2A CN104026198A (en) | 2014-06-30 | 2014-06-30 | Low-energy sponge cake with dietary fiber |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104026198A true CN104026198A (en) | 2014-09-10 |
Family
ID=51457367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410304430.2A Pending CN104026198A (en) | 2014-06-30 | 2014-06-30 | Low-energy sponge cake with dietary fiber |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026198A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669607A (en) * | 2012-05-04 | 2012-09-19 | 王玉兰 | Sponge cake containing purple yam and red dates |
| CN102754774A (en) * | 2012-06-30 | 2012-10-31 | 訾庆丰 | Persimmon oil sponge cake |
-
2014
- 2014-06-30 CN CN201410304430.2A patent/CN104026198A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669607A (en) * | 2012-05-04 | 2012-09-19 | 王玉兰 | Sponge cake containing purple yam and red dates |
| CN102754774A (en) * | 2012-06-30 | 2012-10-31 | 訾庆丰 | Persimmon oil sponge cake |
Non-Patent Citations (1)
| Title |
|---|
| 郑建仙: "《功能性膳食纤维》", 30 June 2005, article "使用多功能大豆纤维的松糕和松饼配发" * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140910 |