CN104082379A

CN104082379A - Low-energy cake with isomalto-oligosaccharide used

Info

Publication number: CN104082379A
Application number: CN201410320266.4A
Authority: CN
Inventors: 李华
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-07-07
Filing date: 2014-07-07
Publication date: 2014-10-08

Abstract

The invention discloses low-energy cake with isomalto-oligosaccharide used. The cake comprises 2000-2300 parts of isomalto-oligosaccharide, 1300-1900 parts of tailored flour for cake, 1100-1500 parts of fresh eggs, 500-900 parts of glucan, 100-300 parts of skim milk powder, 100-300 parts of leavening agents, 200-400 parts of cocoa powder, 50-150 parts of emulsifying agents, 80-200 parts of egg-white protein, 40-120 parts of modified starch, 10-70 parts of flavouring agents, 20-80 parts of lecithin, 20-60 parts of salt, 10-30 parts of guar gum, 5-15 parts of xanthan gum, 4-12 parts of pigment and 2900-3300 parts of water. Thus, energy of the product can be reduced by adding a certain amount of dietary fiber for replacing a part of starch and oil, and the product is made to have the physiological effects of the dietary fiber and is beneficial to health.

Description

A kind of low-yield cake that uses oligoisomaltose

Technical field

The present invention relates to low-energy food, relate in particular to a kind of low-yield cake that uses oligoisomaltose.

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 that uses oligoisomaltose, solves one or more in above-mentioned prior art problem.

According to an aspect of the present invention, a kind of low-yield cake that uses oligoisomaltose is provided, comprise oligoisomaltose 2000-2300 part, tailored flour for cake 1300-1900 part, fresh hen egg 1100-1500 part, glucan 500-900 part, skimmed milk power 100-300 part, leavening 100-300 part, cocoa power 200-400 part, emulsifying agent 50-150 part, ovalbumin 80-200 part, modified starch 40-120 part, flavorant 10-70 part, lecithin 20-80 part, salt 20-60 part, guar gum 10-30 part, xanthans 5-15 part, pigment 4-12 part, water 2900-3300 part.

First egg and water are in harmonious proportion after mixing, add leftover materials to mix, after stirring at low speed is fully drenched to material, high-speed stirred 2-3min toasts 25-30min, Slow cooling at 177 ℃.

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 specific embodiment

Embodiment 1: comprise 2000 parts of oligoisomaltoses, 1300 parts of tailored flour for cake, 1100 parts of fresh hen eggs, 500 parts of glucans, 100 parts of skimmed milk powers, 100 parts of leavenings, 200 parts of cocoa powers, 50 parts of emulsifying agents, 80 parts of ovalbumins, 40 parts of modified starches, 10 parts of flavorants, 20 parts, lecithin, 20 parts of salt, 10 parts of guar gums, 5 parts of xanthans, 4 parts of pigments, 2900 parts, water.

Embodiment 2: comprise 2150 parts of oligoisomaltoses, 1600 parts of tailored flour for cake, 1300 parts of fresh hen eggs, 0 part of macrodex, 200 parts of skimmed milk powers, 200 parts of leavenings, 300 parts of cocoa powers, 100 parts of emulsifying agents, 140 parts of ovalbumins, 80 parts of modified starches, 40 parts of flavorants, 50 parts, lecithin, 40 parts of salt, 20 parts of guar gums, 10 parts of xanthans, 8 parts of pigments, 3100 parts, water.

Embodiment 3: comprise 2300 parts of oligoisomaltoses, 1900 parts of tailored flour for cake, 1500 parts of fresh hen eggs, 900 parts of glucans, 300 parts of skimmed milk powers, 300 parts of leavenings, 400 parts of cocoa powers, 150 parts of emulsifying agents, 200 parts of ovalbumins, 120 parts of modified starches, 70 parts of flavorants, 80 parts, lecithin, 60 parts of salt, 30 parts of guar gums, 15 parts of xanthans, 12 parts of pigments, 3300 parts, water.

First egg and water are in harmonious proportion after mixing, add leftover materials to mix, after stirring at low speed is fully drenched to material, high-speed stirred 3min toasts 28min, Slow cooling at 177 ℃.

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

1. a low-yield cake that uses oligoisomaltose, it is characterized in that: comprise oligoisomaltose 2000-2300 part, tailored flour for cake 1300-1900 part, fresh hen egg 1100-1500 part, glucan 500-900 part, skimmed milk power 100-300 part, leavening 100-300 part, cocoa power 200-400 part, emulsifying agent 50-150 part, ovalbumin 80-200 part, modified starch 40-120 part, flavorant 10-70 part, lecithin 20-80 part, salt 20-60 part, guar gum 10-30 part, xanthans 5-15 part, pigment 4-12 part, water 2900-3300 part.