CN104026199A - Low-energy pastry containing orange peel fibers - Google Patents
Low-energy pastry containing orange peel fibers Download PDFInfo
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- CN104026199A CN104026199A CN201410306042.8A CN201410306042A CN104026199A CN 104026199 A CN104026199 A CN 104026199A CN 201410306042 A CN201410306042 A CN 201410306042A CN 104026199 A CN104026199 A CN 104026199A
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- parts
- orange peel
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- energy
- fibers
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a low-energy pastry containing orange peel fibers. The low-energy pastry comprises 350-430 parts of pastry tailored flour, 300-350 parts of crystal fructose, 70-80 parts of shortening, 70-80 parts of orange peel fibers, 40-50 parts of protein solid type objects, 20-30 parts of sodium aluminum phosphate, 15-20 parts of skim milk powder, 10-15 parts of stearoyl, 3-5 parts of salt, 3-5 parts of polyoxyethylene dehydration sorbitol oil hydrochloric acid and 20-25 parts of sodium carbonate. Hence, a certain number of dietary fibers are added to replace a part of starch and grease so as to reduce product energy, and the product has the physiological effect of the dietary fibers and is beneficial to health.
Description
Technical field
The present invention relates to low-yield cake, relate in particular to a kind of low-yield cake containing orange peel 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 cake containing orange peel 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 cake containing orange peel fiber, comprise cake tailored flour 350-430 part, crystal diabetin 300-350 part, shortening 70-80 part, orange peel fiber 70-80 part, albumen solid 40-50 part.Sodium aluminium microcosmic salt acid 20-30 part, skimmed milk power 15-20 part, stearoyl 10-15 part, salt 3-5 part, polyethenoxy sorbitan oil hydrochloric acid 3-5 part and sodium carbonate 20-25 part.
In some embodiments, crystal diabetin, shortening and emulsifier for mixing are become to missible oil, mix all raw materials and missible oil and stir 5min, the mixing that adds water, imports to the batter mixing in the baking tray with grease lubrication, with 177 DEG C of baking 30min.
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:
Containing a low-yield cake for orange peel fiber, comprise 350 parts of cake tailored flours, 300 parts of crystal diabetins, 70 parts of shortenings, 70 parts of orange peel fibers, 40 parts of albumen solids.20 parts of sodium aluminium microcosmic salt acid, 15 parts of skimmed milk powers, 10 parts of stearoyls, 3 parts of salt, 20 parts, 3 parts of polyethenoxy sorbitan oil hydrochloric acid and sodium carbonate.
Embodiment 2:
Containing a low-yield cake for orange peel fiber, comprise 290 parts of cake tailored flours, 325 parts of crystal diabetins, 75 parts of shortenings, 75 parts of orange peel fibers, 45 parts of albumen solids.25 parts of sodium aluminium microcosmic salt acid, 17 parts of skimmed milk powers, 13 parts of stearoyls, 4 parts of salt, 22 parts, 4 parts of polyethenoxy sorbitan oil hydrochloric acid and sodium carbonate.
Embodiment 3:
Containing a low-yield cake for orange peel fiber, comprise 430 parts of cake tailored flours, 350 parts of crystal diabetins, 80 parts of shortenings, 80 parts of orange peel fibers, 50 parts of albumen solids.30 parts of sodium aluminium microcosmic salt acid, 20 parts of skimmed milk powers, 15 parts of stearoyls, 5 parts of salt, 25 parts, 5 parts of polyethenoxy sorbitan oil hydrochloric acid and sodium carbonate.
When making, crystal diabetin, shortening and emulsifier for mixing are become to missible oil, mix all raw materials and missible oil and stir 5min, the mixing that adds water, imports to the batter mixing in the baking tray with grease lubrication, with 177 DEG C of baking 30min.
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. containing a low-yield cake for orange peel fiber, it is characterized in that: comprise cake tailored flour 350-430 part, crystal diabetin 300-350 part, shortening 70-80 part, orange peel fiber 70-80 part, albumen solid 40-50 part.Sodium aluminium microcosmic salt acid 20-30 part, skimmed milk power 15-20 part, stearoyl 10-15 part, salt 3-5 part, polyethenoxy sorbitan oil hydrochloric acid 3-5 part and sodium carbonate 20-25 part.
2. a kind of low-yield cake containing orange peel fiber according to claim 1, it is characterized in that: crystal diabetin, shortening and emulsifier for mixing are become to missible oil, mix all raw materials and missible oil and stir 5min, mixing adds water, the batter mixing is imported in the baking tray with grease lubrication, with 177 DEG C of baking 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410306042.8A CN104026199A (en) | 2014-06-30 | 2014-06-30 | Low-energy pastry containing orange peel fibers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410306042.8A CN104026199A (en) | 2014-06-30 | 2014-06-30 | Low-energy pastry containing orange peel fibers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104026199A true CN104026199A (en) | 2014-09-10 |
Family
ID=51457368
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410306042.8A Pending CN104026199A (en) | 2014-06-30 | 2014-06-30 | Low-energy pastry containing orange peel fibers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026199A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60203133A (en) * | 1984-03-27 | 1985-10-14 | 北浦 静江 | Production of cake using soybean card as stock material |
| RU2276497C2 (en) * | 2004-08-05 | 2006-05-20 | Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия | Method for preparing of cake having increased nutritive value |
| CN103004926A (en) * | 2012-12-14 | 2013-04-03 | 安徽科技学院 | Green tea and orange peel pastry and making method thereof |
-
2014
- 2014-06-30 CN CN201410306042.8A patent/CN104026199A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60203133A (en) * | 1984-03-27 | 1985-10-14 | 北浦 静江 | Production of cake using soybean card as stock material |
| RU2276497C2 (en) * | 2004-08-05 | 2006-05-20 | Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия | Method for preparing of cake having increased nutritive value |
| CN103004926A (en) * | 2012-12-14 | 2013-04-03 | 安徽科技学院 | Green tea and orange peel pastry and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郑建仙: "《功能性膳食纤维》", 30 June 2005, 北京化学工业出版社 * |
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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 |