CN105123848A - Blood sugar-lowering cake and preparation method thereof - Google Patents
Blood sugar-lowering cake and preparation method thereof Download PDFInfo
- Publication number
- CN105123848A CN105123848A CN201510491776.2A CN201510491776A CN105123848A CN 105123848 A CN105123848 A CN 105123848A CN 201510491776 A CN201510491776 A CN 201510491776A CN 105123848 A CN105123848 A CN 105123848A
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- China
- Prior art keywords
- cake
- parts
- baking
- flour
- bean dregs
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
Abstract
The present invention provides a blood sugar-lowering cake and a preparation method thereof. The cake is characterized in that the cake is made from the following raw materials in parts by weight: 20-21 parts of bean dregs, 70-80parts of flour, 120-130parts of egg liquid, 65-67 parts of white granulated sugar, 7.5-8 parts of cake emulsifiers, 1.7-2 parts of baking powder, 4-5 parts of lotus root starch, 8-9 parts of wheat germs, 3-4 parts of fructus mori, 1-2 parts of cortex lycii, 2-3 parts of milkvetch roots, 1-2 parts of Chinese wolfberry fruits, 4-5 parts of stigmata maydis, 0.03-0.04 parts of chitosan, 1.4-1.6 beta-cyclodextrin and a proper amount of peanut oil. Through using the bean dregs as the raw material to replace parts of the flour and cooperating with the chitosan with a moisture holding role, the cake is capable of holding more moisture and soft and smooth in mouthfeel; the chitosan also has a bacteriostatic effect to avoid the problem that microorganisms are prone to reproduction due to high moisture contents; and the added beta-cyclodextrin can form complexes with the starch in the cake baking and cooling process, improving the starch retrogradation crystal environment and prolonging the storage period. In addition, the cake can lower blood sugar.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of hypoglycemic cake and preparation method thereof.
Background technology
Cake is with flour, sugar, egg for primary raw material, and through beating, baking makes, because of its quality softness, aromatic flavour, high resilience and deeply liking by consumer.And along with the raising of people's living standard, following cake industry should towards future development that is green, healthy, environmental protection.A lot of people's energy surplus now, so first the production of cake solve is the health problem of the mankind, the health care of cake is developed, the problem that shelf-life of its secondary solution cake is short, current cake industry is substantially all local produce-local market, hinders the development of cake industry.Bean dregs are the byproducts in various bean product production process, and very large in the annual production of China, fraction is used as feed manufacturing, and major part directly abandons as waste material, causes the wasting of resources and environmental pollution.But bean dregs is nutritious, containing abundant dietary fiber, therefore, the production that bean dregs are used as cake is had broad prospects.
Summary of the invention
The object of this invention is to provide a kind of hypoglycemic cake and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of hypoglycemic cake, is characterized in that being made up of the raw material of following weight portion:
Bean dregs 20-21, flour 70-80, egg liquid 120-130, white sugar 65-67, cake oil 7.5-8, baking powder 1.7-2, lotus root starch 4-5, wheat embryo 8-9, mulberries 3-4, root bark of Chinese wolf-berry 1-2, Radix Astragali 2-3, fruit of Chinese wolfberry 1-2, corn stigma 4-5, shitosan 0.03-0.04, cycloheptaamylose 1.4-1.6, peanut oil are appropriate.
The preparation method of described hypoglycemic cake, is characterized in that comprising the following steps:
(1) root bark of Chinese wolf-berry, the Radix Astragali, the fruit of Chinese wolfberry, corn stigma are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) be laid on pallet by bean dregs, thickness is 1cm, pulverizes in 60 DEG C of air dry ovens after dry 12 hours, crosses 80 mesh sieves;
(3) mulberries are squeezed the juice, obtain mulberry juice; Wheat embryo is mixed with mulberry juice and mixes thoroughly, pulverize after drying;
(4) egg liquid, white sugar are sent into eggbeater, be beat 10 minutes under the condition of 90-125r/min at rotating speed, then step (1), (2), (3) gained material and cake oil, flour, baking powder, lotus root starch, shitosan, cycloheptaamylose is added, be beat 3-5 minute under the condition of 50-90r/min at rotating speed, obtain cake and stick with paste;
(5) at mould inner wall uniform application one deck peanut oil, then stick with paste into mould by cake, send into baking box, at 180-200 DEG C, baking 15-20 minute, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts bean dregs to replace part flour as raw material, reduce product cost, decrease a large amount of wastes of bean dregs to the pollution of environment, wherein contained abundant dietary fiber improves nutritive value of the present invention, and bean dregs can hold more moisture, coordinate the water retention that the shitosan added has, make the soft lubrication of mouthfeel of the present invention, and shitosan also has bacteriostasis, the present invention can be avoided to cause microorganism easily to breed because moisture is high, shitosan also can generate not by the acid-hydrolyzed complex compound of stomach with lipoid substance, reduce cake heat, the cycloheptaamylose that simultaneously the present invention contains cake to cure in cooling procedure can with Starch formation compound, improve age of starch crystalline environment, extend effective shelf time of the present invention, in addition, the present invention contains multiple medicinal herb components, there is effect of hypoglycemic.
Detailed description of the invention
A kind of hypoglycemic cake, is characterized in that being made up of the raw material of following weight portion (kilogram):
Bean dregs 20, flour 70, egg liquid 120, white sugar 65, cake oil 7.5, baking powder 1.7, lotus root starch 4, wheat embryo 8, mulberries 3, the root bark of Chinese wolf-berry 1, the Radix Astragali 2, the fruit of Chinese wolfberry 1, corn stigma 4, shitosan 0.03, cycloheptaamylose 1.4, peanut oil are appropriate.
The preparation method of described hypoglycemic cake, comprises the following steps:
(1) root bark of Chinese wolf-berry, the Radix Astragali, the fruit of Chinese wolfberry, corn stigma are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) be laid on pallet by bean dregs, thickness is 1cm, pulverizes in 60 DEG C of air dry ovens after dry 12 hours, crosses 80 mesh sieves;
(3) mulberries are squeezed the juice, obtain mulberry juice; Wheat embryo is mixed with mulberry juice and mixes thoroughly, pulverize after drying;
(4) egg liquid, white sugar are sent into eggbeater, be beat 10 minutes under the condition of 90-125r/min at rotating speed, then step (1), (2), (3) gained material and cake oil, flour, baking powder, lotus root starch, shitosan, cycloheptaamylose is added, be beat 3-5 minute under the condition of 50-90r/min at rotating speed, obtain cake and stick with paste;
(5) at mould inner wall uniform application one deck peanut oil, then stick with paste into mould by cake, send into baking box, at 180-200 DEG C, baking 15-20 minute, to obtain final product.
Claims (2)
1. a hypoglycemic cake, is characterized in that being made up of the raw material of following weight portion:
Bean dregs 20-21, flour 70-80, egg liquid 120-130, white sugar 65-67, cake oil 7.5-8, baking powder 1.7-2, lotus root starch 4-5, wheat embryo 8-9, mulberries 3-4, root bark of Chinese wolf-berry 1-2, Radix Astragali 2-3, fruit of Chinese wolfberry 1-2, corn stigma 4-5, shitosan 0.03-0.04, cycloheptaamylose 1.4-1.6, peanut oil are appropriate.
2. the preparation method of hypoglycemic cake according to claim 1, is characterized in that comprising the following steps:
(1) root bark of Chinese wolf-berry, the Radix Astragali, the fruit of Chinese wolfberry, corn stigma are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) be laid on pallet by bean dregs, thickness is 1cm, pulverizes in 60 DEG C of air dry ovens after dry 12 hours, crosses 80 mesh sieves;
(3) mulberries are squeezed the juice, obtain mulberry juice; Wheat embryo is mixed with mulberry juice and mixes thoroughly, pulverize after drying;
(4) egg liquid, white sugar are sent into eggbeater, be beat 10 minutes under the condition of 90-125r/min at rotating speed, then step (1), (2), (3) gained material and cake oil, flour, baking powder, lotus root starch, shitosan, cycloheptaamylose is added, be beat 3-5 minute under the condition of 50-90r/min at rotating speed, obtain cake and stick with paste;
(5) at mould inner wall uniform application one deck peanut oil, then stick with paste into mould by cake, send into baking box, at 180-200 DEG C, baking 15-20 minute, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491776.2A CN105123848A (en) | 2015-08-12 | 2015-08-12 | Blood sugar-lowering cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491776.2A CN105123848A (en) | 2015-08-12 | 2015-08-12 | Blood sugar-lowering cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105123848A true CN105123848A (en) | 2015-12-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510491776.2A Pending CN105123848A (en) | 2015-08-12 | 2015-08-12 | Blood sugar-lowering cake and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941556A (en) * | 2016-06-22 | 2016-09-21 | 蚌埠市老顽童食品厂 | Oat cake made by baking |
| CN105941555A (en) * | 2016-06-22 | 2016-09-21 | 蚌埠市老顽童食品厂 | Red bean cake made by baking |
| CN105961546A (en) * | 2016-06-22 | 2016-09-28 | 蚌埠市老顽童食品厂 | Purple sweet potato cake made through baking |
| CN105961547A (en) * | 2016-06-22 | 2016-09-28 | 蚌埠市老顽童食品厂 | Intelligence-benefiting and brain-nourishing cake made through baking |
| CN106106678A (en) * | 2016-08-23 | 2016-11-16 | 乌拉特前旗协和佳美食品有限责任公司 | A kind of nourishing cake and preparation method thereof |
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| CN101243807A (en) * | 2008-03-17 | 2008-08-20 | 邓正中 | Tartary buckwheat cake and preparation thereof |
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2015
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| CN102715223A (en) * | 2012-07-18 | 2012-10-10 | 蒋泳 | Angelica keiskei health-care cake |
| CN102715222A (en) * | 2012-07-18 | 2012-10-10 | 蒋泳 | Agaric health care cake |
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| CN104719362A (en) * | 2013-12-21 | 2015-06-24 | 邓忠元 | Fragrant and sweet formula flour for effective glucose-lowering anti-cancer breads, cakes, desserts and cookies |
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| CN104255883A (en) * | 2014-10-08 | 2015-01-07 | 陆建益 | Health protection cake capable of adjusting blood glucose and blood fat and production method thereof |
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| 刘华英，等: ""豆渣纤维蛋糕生产工艺研究"", 《中国食物与营养》 * |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941556A (en) * | 2016-06-22 | 2016-09-21 | 蚌埠市老顽童食品厂 | Oat cake made by baking |
| CN105941555A (en) * | 2016-06-22 | 2016-09-21 | 蚌埠市老顽童食品厂 | Red bean cake made by baking |
| CN105961546A (en) * | 2016-06-22 | 2016-09-28 | 蚌埠市老顽童食品厂 | Purple sweet potato cake made through baking |
| CN105961547A (en) * | 2016-06-22 | 2016-09-28 | 蚌埠市老顽童食品厂 | Intelligence-benefiting and brain-nourishing cake made through baking |
| CN106106678A (en) * | 2016-08-23 | 2016-11-16 | 乌拉特前旗协和佳美食品有限责任公司 | A kind of nourishing cake and preparation method thereof |
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Application publication date: 20151209 |
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| WD01 | Invention patent application deemed withdrawn after publication |