CN105360246A - Sugar-free cake and preparation method for same - Google Patents
Sugar-free cake and preparation method for same Download PDFInfo
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- CN105360246A CN105360246A CN201510804716.1A CN201510804716A CN105360246A CN 105360246 A CN105360246 A CN 105360246A CN 201510804716 A CN201510804716 A CN 201510804716A CN 105360246 A CN105360246 A CN 105360246A
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Abstract
The invention relates to a sugar-free cake and a preparation method for the same. The sugar-free cake comprises the following components according to weight by parts: 9,000 to 10,000 parts of wheat flour, 5,300 to 5,700 parts of soybean oil, 4,300 to 4,700 parts of eggs, 8,600 to 9,400 parts of maltol, 40 to 60 parts of edible salt, 180 to 220 parts of cake oil, 230 to 270 parts of baking powder, 1,300 to 1,700 parts of water, 13 to 17 parts of sodium dehydroacetate and 4 to 6 parts of natamycin. The sugar-free cake can provide rich nutritents to human body and cannot cause tooth decay and obesity diseases. The sugar-free cake can be conveniently prepared and possesses fragrant taste and long retention time; and daily life needs of people can be met.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of non-sucrose cake and preparation method thereof.
Background technology
Cake is the often edible a kind of wheaten food of people, the taste fragrant and sweet because of it and the dark favor by consumer.Along with the raising of people's living standard, people also improve constantly dietetic requirement, more focus on nutrition and the collocation of diet, but most cake is hung back because of the too high people of allowing of sugar content in the market, and the problem such as existing non-sucrose cake also exists mouthfeel difference, makes trouble, the holding time is short.People often eat sugary cake and easily cause the diseases such as decayed tooth, obesity, therefore people crave for a kind of not only nutrition and mouthfeel but also good non-sucrose cake to meet daily life needs.
Summary of the invention
The object of this invention is to provide a kind of non-sucrose cake and preparation method thereof, this non-sucrose cake not only nutritious, sweet mouthfeel and easy to make, the holding time is long, can meet daily life needs.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of non-sucrose cake, is made up of 9000-11000 part wheat flour, 5300-5700 part soybean oil, 4300-4700 part egg, 8600-9400 part maltitol, 40-60 part edible salt, 180-220 part cake oil, 230-270 part baking powder, 1300-1700 part water, 13-17 part sodium dehydroacetate and 4-6 part Natamycin according to parts by weight.
The preparation method of described a kind of non-sucrose cake, comprises the following steps:
Step one, according to parts by weight, get 9000-11000 part wheat flour, 5300-5700 part soybean oil, 4300-4700 part egg, 8600-9400 part maltitol, 40-60 part edible salt, 180-220 part cake oil, 230-270 part baking powder, 1300-1700 part water, 13-17 part sodium dehydroacetate and 4-6 part Natamycin as raw material, for subsequent use;
Step 2, get from raw material for subsequent use egg, maltitol and edible salt put into mixer stir 1 minute;
Step 3, get from raw material for subsequent use cake oil, water, sodium dehydroacetate and Natamycin put into mixer stir 3 minutes;
Step 4, from raw material for subsequent use, get wheat flour and baking powder puts into mixer, stir one minute;
Step 5, from raw material for subsequent use, get soybean oil put into mixer, the material in mixer is stirred into uniform batter;
Step 6, batter put into note paste machine and the batter of note paste machine is poured in mould;
Step 7, the mould pouring into a mould batter put into baking oven toast, regulate oven temperatures to be 180 DEG C, toast 25-28 minute extremely surface be brown color, dry in the air cool after be finished product.
The present invention has following beneficial effect: a kind of non-sucrose cake of the present invention and preparation method thereof, and non-sucrose cake can not only provide abundant nutrition to human body, and can not cause the diseases such as decayed tooth, obesity.Non-sucrose cake of the present invention is easy to make, and taste is fragrant and sweet, and the holding time is long, can meet daily life needs.
Detailed description of the invention
In conjunction with following specific embodiment, the present invention is described in further detail, and protection scope of the present invention is not limited to following examples.Implement process of the present invention, condition, reagent, experimental technique etc., except the following content mentioned specially, be universal knowledege and the common practise of this area, the present invention is not particularly limited content.
Embodiment 1
The preparation method of non-sucrose cake comprises the following steps:
Step one, according to parts by weight, get 9000 portions of wheat flours, 5300 portions of soybean oils, 4300 parts of eggs, 8600 parts of maltitols, 40 portions of edible salts, 180 parts of cake oils, 230 parts of baking powders, 1300 parts of water, 13 parts of sodium dehydroacetates and 4 parts of Natamycins as raw material, for subsequent use;
Step 2, get from raw material for subsequent use egg, maltitol and edible salt put into mixer stir 1 minute;
Step 3, get from raw material for subsequent use cake oil, water, sodium dehydroacetate and Natamycin put into mixer stir 3 minutes;
Step 4, from raw material for subsequent use, get wheat flour and baking powder puts into mixer, stir one minute;
Step 5, from raw material for subsequent use, get soybean oil put into mixer, the material in mixer is stirred into uniform batter;
Step 6, batter put into note paste machine and the batter of note paste machine is poured in mould;
Step 7, the mould pouring into a mould batter put into baking oven toast, regulate oven temperatures to be 180 DEG C, toast 25-28 minute extremely surface be brown color, dry in the air cool after be finished product.
Embodiment 2
The preparation method of non-sucrose cake comprises the following steps:
Step one, according to parts by weight, get 9500 portions of wheat flours, 5400 portions of soybean oils, 4400 parts of eggs, 8800 parts of maltitols, 45 portions of edible salts, 190 parts of cake oils, 240 parts of baking powders, 1400 parts of water, 14 parts of sodium dehydroacetates and 4.5 parts of Natamycins as raw material, for subsequent use;
Step 2, get from raw material for subsequent use egg, maltitol and edible salt put into mixer stir 1 minute;
Step 3, get from raw material for subsequent use cake oil, water, sodium dehydroacetate and Natamycin put into mixer stir 3 minutes;
Step 4, from raw material for subsequent use, get wheat flour and baking powder puts into mixer, stir one minute;
Step 5, from raw material for subsequent use, get soybean oil put into mixer, the material in mixer is stirred into uniform batter;
Step 6, batter put into note paste machine and the batter of note paste machine is poured in mould;
Step 7, the mould pouring into a mould batter put into baking oven toast, regulate oven temperatures to be 180 DEG C, toast 25-28 minute extremely surface be brown color, dry in the air cool after be finished product.
Embodiment 3
The preparation method of non-sucrose cake comprises the following steps:
Step one, according to parts by weight, get 10000 portions of wheat flours, 5500 portions of soybean oils, 4500 parts of eggs, 9000 parts of maltitols, 50 portions of edible salts, 200 parts of cake oils, 250 parts of baking powders, 1500 parts of water, 15 parts of sodium dehydroacetates and 5 parts of Natamycins as raw material, for subsequent use;
Step 2, get from raw material for subsequent use egg, maltitol and edible salt put into mixer stir 1 minute;
Step 3, get from raw material for subsequent use cake oil, water, sodium dehydroacetate and Natamycin put into mixer stir 3 minutes;
Step 4, from raw material for subsequent use, get wheat flour and baking powder puts into mixer, stir one minute;
Step 5, from raw material for subsequent use, get soybean oil put into mixer, the material in mixer is stirred into uniform batter;
Step 6, batter put into note paste machine and the batter of note paste machine is poured in mould;
Step 7, the mould pouring into a mould batter put into baking oven toast, regulate oven temperatures to be 180 DEG C, toast 25-28 minute extremely surface be brown color, dry in the air cool after be finished product.
Embodiment 4
The preparation method of non-sucrose cake comprises the following steps:
Step one, according to parts by weight, get 10500 portions of wheat flours, 5600 portions of soybean oils, 4600 parts of eggs, 9200 parts of maltitols, 55 portions of edible salts, 210 parts of cake oils, 260 parts of baking powders, 1600 parts of water, 16 parts of sodium dehydroacetates and 5.5 parts of Natamycins as raw material, for subsequent use;
Step 2, get from raw material for subsequent use egg, maltitol and edible salt put into mixer stir 1 minute;
Step 3, get from raw material for subsequent use cake oil, water, sodium dehydroacetate and Natamycin put into mixer stir 3 minutes;
Step 4, from raw material for subsequent use, get wheat flour and baking powder puts into mixer, stir one minute;
Step 5, from raw material for subsequent use, get soybean oil put into mixer, the material in mixer is stirred into uniform batter;
Step 6, batter put into note paste machine and the batter of note paste machine is poured in mould;
Step 7, the mould pouring into a mould batter put into baking oven toast, regulate oven temperatures to be 180 DEG C, toast 25-28 minute extremely surface be brown color, dry in the air cool after be finished product.
Embodiment 5
The preparation method of non-sucrose cake comprises the following steps:
Step one, according to parts by weight, get 11000 portions of wheat flours, 5700 portions of soybean oils, 4700 parts of eggs, 9400 parts of maltitols, 60 portions of edible salts, 220 parts of cake oils, 270 parts of baking powders, 1700 parts of water, 17 parts of sodium dehydroacetates and 6 parts of Natamycins as raw material, for subsequent use;
Step 2, get from raw material for subsequent use egg, maltitol and edible salt put into mixer stir 1 minute;
Step 3, get from raw material for subsequent use cake oil, water, sodium dehydroacetate and Natamycin put into mixer stir 3 minutes;
Step 4, from raw material for subsequent use, get wheat flour and baking powder puts into mixer, stir one minute;
Step 5, from raw material for subsequent use, get soybean oil put into mixer, the material in mixer is stirred into uniform batter;
Step 6, batter put into note paste machine and the batter of note paste machine is poured in mould;
Step 7, the mould pouring into a mould batter put into baking oven toast, regulate oven temperatures to be 180 DEG C, toast 25-28 minute extremely surface be brown color, dry in the air cool after be finished product.
Claims (2)
1. a non-sucrose cake, is characterized in that: be made up of 9000-11000 part wheat flour, 5300-5700 part soybean oil, 4300-4700 part egg, 8600-9400 part maltitol, 40-60 part edible salt, 180-220 part cake oil, 230-270 part baking powder, 1300-1700 part water, 13-17 part sodium dehydroacetate and 4-6 part Natamycin according to parts by weight.
2. the preparation method of a kind of non-sucrose cake as claimed in claim 1, is characterized in that: comprise the following steps:
Step one, according to parts by weight, 9000-11000 part wheat flour, 5300-5700 part soybean oil, 4300-4700 part egg, 8600-9400 part maltitol, 40-60 part edible salt, 180-220 part cake oil, 230-270 part baking powder, 1300-1700 part water, 13-17 part sodium dehydroacetate and 4-6 part Natamycin are as raw material, for subsequent use;
Step 2, get from raw material for subsequent use egg, maltitol and edible salt put into mixer stir 1 minute;
Step 3, get from raw material for subsequent use cake oil, water, sodium dehydroacetate and Natamycin put into mixer stir 3 minutes;
Step 4, from raw material for subsequent use, get wheat flour and baking powder puts into mixer, stir one minute;
Step 5, from raw material for subsequent use, get soybean oil put into mixer, the material in mixer is stirred into uniform batter;
Step 6, batter put into note paste machine and the batter of note paste machine is poured in mould;
Step 7, the mould pouring into a mould batter put into baking oven toast, regulate oven temperatures to be 180 DEG C, toast 25-28 minute extremely surface be brown color, dry in the air cool after be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510804716.1A CN105360246A (en) | 2015-11-20 | 2015-11-20 | Sugar-free cake and preparation method for same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510804716.1A CN105360246A (en) | 2015-11-20 | 2015-11-20 | Sugar-free cake and preparation method for same |
Publications (1)
| Publication Number | Publication Date |
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| CN105360246A true CN105360246A (en) | 2016-03-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510804716.1A Pending CN105360246A (en) | 2015-11-20 | 2015-11-20 | Sugar-free cake and preparation method for same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094472A (en) * | 2018-01-11 | 2018-06-01 | 广西下火堂甜品管理有限公司 | A kind of folium artemisiae argyi black rice cake and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719412A (en) * | 2015-03-30 | 2015-06-24 | 福建天线宝宝食品股份有限公司 | Red date and longan cake and making method thereof |
-
2015
- 2015-11-20 CN CN201510804716.1A patent/CN105360246A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719412A (en) * | 2015-03-30 | 2015-06-24 | 福建天线宝宝食品股份有限公司 | Red date and longan cake and making method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 全国工商联烘焙业工会组织: "《中华烘焙食品大辞典——原辅料及食品添加剂分册》", 28 February 2006, 中国轻工业出版社 * |
| 刘学军等: "《食品添加剂》", 31 December 2004, 吉林科学技术出版社 * |
| 吕嘉枥: "《轻化工产品防霉技术》", 30 September 2003, 化学工业出版社 * |
| 李安平等: "《食品添加剂原理与安全使用》", 30 September 2011, 国防科技大学出版社 * |
| 犀文图书: "《经典烘焙大全》", 30 April 2014, 中国纺织出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094472A (en) * | 2018-01-11 | 2018-06-01 | 广西下火堂甜品管理有限公司 | A kind of folium artemisiae argyi black rice cake and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160302 |