CN105875752A - Preparation method of sugar-free pineapple cakes - Google Patents
Preparation method of sugar-free pineapple cakes Download PDFInfo
- Publication number
- CN105875752A CN105875752A CN201410769421.0A CN201410769421A CN105875752A CN 105875752 A CN105875752 A CN 105875752A CN 201410769421 A CN201410769421 A CN 201410769421A CN 105875752 A CN105875752 A CN 105875752A
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- China
- Prior art keywords
- bread
- sugar
- grams
- free
- ananadis comosi
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
Market shares of bread foods are constantly expanding in China. In order to adapt to the current healthy diet trends of the human, new products are continuously introduced in the baking industry; for instance, nutritious healthy bread, such as high-protein-content bread, high-fiber-content staple-food bread, whole-grain cereal bread, low-energy bread, sugar-free bread and the like, is introduced. For the sugar-free bread, sucrose is mainly replaced by maltol and xylitol, so that the sugar-free bread is prepared. The prepared sugar-free bread is fine and smooth in taste as well as low in energy; moreover, the sugar-free bread do not make the blood sugar increase, so that the sugar-free bread is suitable for diabetics and the population with weight-loss need to eat.
Description
Technical field
The present invention relates to a kind of sugar-free Fructus Ananadis comosi cake production method, be the more preferable utilization in food of the sugar-free sugar alcohol.
Background technology
Natural, nutrition, health, delicious food " as the new dietary requirements of people, just promoting functional food, low-energy food to move towards 21 century food
The important stage of industry.In developed countries such as USA and Europe Japan and Korea S, sugarfree foods has accounted for 1/3rd of food products market total amount.China is for sugar-free low grade fever
The demand of amount food is also growing with each passing day, and wherein sugar alcohol is with its natural and unique functional characteristic, and the application in food is the most extensive.
Summary of the invention
Bread product constantly expands in the market share of China, in order to adapt to the health diet trend of the present mankind, bakes industry and constantly releases new product, such as height
The nutrient health bread such as albumen, high microsteping bread as basic food, mixed grain rice bread, bread low in calories and sugar-free bread.Sugar-free bread is mainly with Fructus Hordei Germinatus
Sugar alcohol and xylitol replace sucrose to be made, and its products taste is fine and smooth, and heat is low, and not blood glucose increasing, are suitable for diabetes patient and fat-reducing demand
Crowd eat.
Detailed description of the invention
1. sugar-free Fructus Ananadis comosi cake recipes gluten flour 900 grams, refined salt 8 grams, milk powder 35 grams, 8 grams of yeast, Cortex cocois radicis XIANGFEN be appropriate, bread improver 3
Gram.100 grams of egg, xylitol 90 grams. 500-600 gram of water, 75 grams of butter.
2. make dough according to the method for making of bread, be placed on chopping board and proof about 30 minutes. it is then split into the dough that each weight is 100 grams,
Proof about 15 minutes.
3. dough is put into baking tray, sends into proofing box, temperature 38 DEG C-39 DEG C, 1 hour about 20 minutes time.By the bread that proofed from proofing box
After taking-up, spread Fructus Ananadis comosi filling, sprinkle Semen sesami Albae, send baking oven to bake, face fire about 210 DEG C, the fire in a stove before fuel is added about 200 DEG C.
Claims (3)
1.
The present invention relates to the manufacture method of a kind of sugar-free Fructus Ananadis comosi cake, its processing technology is as follows:
Sugar-free Fructus Ananadis comosi cake recipes gluten flour 900 grams, refined salt 8 grams, milk powder 35 grams, 8 grams of yeast, Cortex cocois radicis XIANGFEN are appropriate, bread improver 3
Gram.100 grams of egg, xylitol 90 grams. 500-600 gram of water, 75 grams of butter.
2.
The present invention relates to the manufacture method of a kind of sugar-free Fructus Ananadis comosi cake, its processing technology is as follows:
Make dough according to the method for making of bread, be placed on chopping board and proof about 30 minutes. it is then split into the dough that each weight is 100 grams,
Proof about 15 minutes.
3.
The present invention relates to the manufacture method of a kind of sugar-free Fructus Ananadis comosi cake, its processing technology is as follows:
Dough is put into baking tray, sends into proofing box, temperature 38 DEG C-39 DEG C, 1 hour about 20 minutes time.By the bread that proofed from proofing box
After taking-up, spread Fructus Ananadis comosi filling, sprinkle Semen sesami Albae, send baking oven to bake, face fire about 210 DEG C, the fire in a stove before fuel is added about 200 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410769421.0A CN105875752A (en) | 2014-12-15 | 2014-12-15 | Preparation method of sugar-free pineapple cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410769421.0A CN105875752A (en) | 2014-12-15 | 2014-12-15 | Preparation method of sugar-free pineapple cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105875752A true CN105875752A (en) | 2016-08-24 |
Family
ID=56701140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410769421.0A Pending CN105875752A (en) | 2014-12-15 | 2014-12-15 | Preparation method of sugar-free pineapple cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105875752A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136173A (en) * | 2017-06-29 | 2017-09-08 | 张云辉 | Sugar-free rose technology of cake |
| CN114304356A (en) * | 2020-10-10 | 2022-04-12 | 武夷学院 | Sugar-free watermelon peel sugar bar leisure food and preparation method thereof |
-
2014
- 2014-12-15 CN CN201410769421.0A patent/CN105875752A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136173A (en) * | 2017-06-29 | 2017-09-08 | 张云辉 | Sugar-free rose technology of cake |
| CN114304356A (en) * | 2020-10-10 | 2022-04-12 | 武夷学院 | Sugar-free watermelon peel sugar bar leisure food and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| DD01 | Delivery of document by public notice |
Addressee: Chen Sha Document name: Notification of Passing Preliminary Examination of the Application for Invention |
|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Chen Sha Document name: Notification of Publication of the Application for Invention |
|
| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Chen Sha Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Chen Sha Document name: Notification that Application Deemed to be Withdrawn |
|
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |