CN104082382A - Low-energy cake with simulated fat - Google Patents
Low-energy cake with simulated fat Download PDFInfo
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- CN104082382A CN104082382A CN201410321217.2A CN201410321217A CN104082382A CN 104082382 A CN104082382 A CN 104082382A CN 201410321217 A CN201410321217 A CN 201410321217A CN 104082382 A CN104082382 A CN 104082382A
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- parts
- cake
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- energy
- fat
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Abstract
The invention discloses a low-energy cake with simulated fat. The low-energy cake comprises 600-680 parts of special cake flour, 200-240 parts of glucan, 60-80 parts of simulated fat, 3-7 parts of whole-egg powder, 30-40 parts of dried yeast, 20-30 parts of glucose, 3-5 parts of sucralose, 3-7 parts of essence, 4-10 parts of salt and 780-900 parts of water. In this way, as a certain number of dietary fibers are added to replace part of starch and fat to reduce the energy of the cake, the low-energy cake has the physiological function of the dietary fibers and is beneficial to health.
Description
Technical field
The present invention relates to low-energy food, relate in particular to a kind of low-yield cake with simulated fat.
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 with simulated fat, solves one or more in above-mentioned prior art problem.
According to an aspect of the present invention, a kind of low-yield cake with simulated fat is provided, comprises tailored flour for cake 600-680 part, Dextran 200-240 part, simulated fat 60-80 part, dried whole-egg 3-7 part, dry ferment 30-40 part, glucose 20-30 part, Sucralose 3-5 part, essence 3-7 part, salt 4-10 part, water 780-900 part.
First whole above-mentioned material mixed low speed are stirred to 0.5min, high-speed mixing 4min subsequently, moulding is cured 25min at 205 DEG C.
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: comprise 600 parts of tailored flour for cake, Dextran 200 part, 60 parts of simulated fats, 3 parts of dried whole-eggs, 30 parts, dry ferment, 20 parts of glucose, 3 parts of Sucraloses, 3 parts, essence, 4 parts of salt, 780 parts, water.
Embodiment 2: comprise 640 parts of tailored flour for cake, 220 parts of glucans, 70 parts of simulated fats, 5 parts of dried whole-eggs, 35 parts, dry ferment, 25 parts of glucose, 4 parts of Sucraloses, 5 parts, essence, 7 parts of salt, 840 parts, water.
Embodiment 3: comprise 680 parts of tailored flour for cake, 240 parts of glucans, 80 parts of simulated fats, 7 parts of dried whole-eggs, 40 parts, dry ferment, 30 parts of glucose, 5 parts of Sucraloses, 7 parts, essence, 10 parts of salt, 900 parts, water.
First whole above-mentioned material mixed low speed are stirred to 0.5min, high-speed mixing 4min subsequently, moulding is cured 25min at 205 DEG C.
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)
1. one kind has the low-yield cake of simulated fat, it is characterized in that: comprise tailored flour for cake 600-680 part, Dextran 200-240 part, simulated fat 60-80 part, dried whole-egg 3-7 part, dry ferment 30-40 part, glucose 20-30 part, Sucralose 3-5 part, essence 3-7 part, salt 4-10 part, water 780-900 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410321217.2A CN104082382A (en) | 2014-07-07 | 2014-07-07 | Low-energy cake with simulated fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410321217.2A CN104082382A (en) | 2014-07-07 | 2014-07-07 | Low-energy cake with simulated fat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104082382A true CN104082382A (en) | 2014-10-08 |
Family
ID=51630231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410321217.2A Pending CN104082382A (en) | 2014-07-07 | 2014-07-07 | Low-energy cake with simulated fat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104082382A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430781A (en) * | 2014-12-27 | 2015-03-25 | 镇江元致亨食品有限公司 | Method for making cake without containing saturated fatty acid |
| CN105104489A (en) * | 2015-09-10 | 2015-12-02 | 安徽好梦圆食品有限公司 | Dried meat floss cake |
| CN109548824A (en) * | 2019-01-28 | 2019-04-02 | 浙江新迪嘉禾食品有限公司 | A kind of method of multistep emulsification production dried fruit class pound cake |
-
2014
- 2014-07-07 CN CN201410321217.2A patent/CN104082382A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 郑建仙: "《功能性膳食纤维》", 30 June 2005, 化学工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430781A (en) * | 2014-12-27 | 2015-03-25 | 镇江元致亨食品有限公司 | Method for making cake without containing saturated fatty acid |
| CN105104489A (en) * | 2015-09-10 | 2015-12-02 | 安徽好梦圆食品有限公司 | Dried meat floss cake |
| CN109548824A (en) * | 2019-01-28 | 2019-04-02 | 浙江新迪嘉禾食品有限公司 | A kind of method of multistep emulsification production dried fruit class pound cake |
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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: 20141008 |