CN107736556A - Low sugar content and high fiber content health cake steaming and its production method - Google Patents
Low sugar content and high fiber content health cake steaming and its production method Download PDFInfo
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- CN107736556A CN107736556A CN201710964714.8A CN201710964714A CN107736556A CN 107736556 A CN107736556 A CN 107736556A CN 201710964714 A CN201710964714 A CN 201710964714A CN 107736556 A CN107736556 A CN 107736556A
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- cake
- white granulated
- granulated sugar
- parts
- sugar
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a kind of low sugar content and high fiber content health cake steaming.The cake steaming includes 80 120 parts of egg, 15 21 parts of white granulated sugar, 6 12 parts of maltose by weight, 8 12 parts of xylitol, 0.01 0.05 parts of Aspartame, 7 13 parts of cake oil, 55 85 parts of Self- raising flour, 12 parts of tower tower powder, 59 parts of ginkgo powder, 3.8 4.6 parts of wheat bran, 5.8 6.8 parts of soybean protein, 3.7 4.7 parts of buckwheat, 4.0 4.4 parts of oatmeal, 2.5 3.0 parts of corn meal, 0.7 1.3 parts of baking powder, 24 36 parts of milk.Ginkgo powder of the addition rich in dietary fiber, wheat bran buckwheat, oatmeal, corn meal in dispensing of the present invention, addition as the xylitol and the artificial sweetening agent without heat of diabetes and obesity patient's sugar substitute, can reduce the content of white granulated sugar in traditional cake.
Description
Technical field
The present invention relates to a kind of low sugar content and high fiber content health cake steaming and its production method, belongs to foods processing technique neck
Domain.
Background technology
Cake is the high heat sweets being loved by consumers.With the enhancing of people's health care consciousness, low sugar content and high fiber content and
Cake with dietotherapy effect is by consumers.Artificial sweetening agent is hardly converted by human body, and be otherwise known as empty calory
Sugar.Sugar alcohol also more and more is applied in food industry as the sugar with health-care efficacy.
Cake steaming be it is a using egg, flour, granulated sugar as the cake of raw material, sweet tea pine is soft, damp tasty, there is egg fragrant breeze
Taste.CN201510075001.7 with the addition of the materials such as preservative, emulsifying agent, deoxidier, flavoring essence in traditional cake dispensing.
CN201510161521.X discloses a kind of preparation method of cake steaming, and functional auxiliary material and rose are also added outside conventional formulations
Rare petal.
Ginkgo contains abundant sugar, protein, fat and calcium, phosphorus, iron and various active composition, and ginkgo albumin has ratio
Stronger suppression microorganism, effect that is anti-oxidant and suppressing tumour.Linoleic acid in ginkgo has poisoning to make to carcinoma cell culture
With skin smooth can also be made fine and smooth, enjoy the title of " skin makeup acid ".GINKGO BILOBA EXTRACT has in vitro to be removed free radical, delays
The effect of growth of cancer cells.Ginkgol first has antihypertensive effect, and can increase vascular permeability.Ginkgolides, which has, suppresses blood
Platelet aggregation, blood viscosity is reduced, thrombosis is reduced, improves ischemic patient microcirculation, reduces angiotensins infiltration, anti-mistake
Quick, anti-inflammatory and Antishock function.
More than the 60% of fat content is up to containing abundant unrighted acid, especially linoleic acid content in corn,
Vitamin E synergy with maize germ, can reduce serum cholesterol concentration and prevent it to be deposited on vascular wall.It is simultaneously beautiful
Selenium and magnesium in rice have cancer-resisting effect.
Buckwheat contain the unrighted acids such as oleic acid, linoleic acid plus linolenic acid and volatile oil, phenolic acid, flavonoids, Anthraquinones,
The various active material such as terpene and stilbene class, it is described as " kings of five cereals ".Research has shown that buckwheat can intervene high lipid diet, play
Reducing blood lipid, improve liver lipid metabolism and liver-protective effect, and flavones therein and glycitols material have stronger resist
Oxidation effectiveness and fatty enzyme inhibition.
The main component of wheat bran is dietary fiber, also containing more starch, proteins,vitamins,minerals, forulic acid
With phytic acid etc..The physiological activators such as glucan, xylan, cellulose, forulic acid, phytic acid in wheat bran, there is full water
Property, stability and the function such as antitumor, anti-oxidant, it can prevent and treat many diseases, such as suppress the generation of colorectal cancer, prevent diabetes
Deng.
Oat food has obvious reduction serum cholesterol, serum triglyceride, low-density lipoprotein and improves serum
The effect of HDL, rich in abundant VE, lipid oxidation can be prevented, remove free radical, enhancing memory, prevention old age
Dementia, and with effects such as regulation blood glucose, defaecation, moisturizings.Dietary fiber in oat can promote gastrointestinal peristalsis, prevent constipation,
Suppress the generation of intestinal cancer；Delay glucide to absorb, prevent blood glucose rise, prevent diabetes；Internal cholesterol can also be reduced
Content, prevent hypertension, obesity etc..
The content of the invention
It is an object of the invention to provide a kind of low sugar content and high fiber content health cake steaming, described cake steaming using sugar alcohol and
Artificial sweetening agent substitutes part white granulated sugar, while with the addition of the high dietary-fiber auxiliary material such as ginkgo powder, wheat bran.
Realize that the technical scheme of the object of the invention is as follows：
Low sugar content and high fiber content health cake steaming, includes by weight：
Percentage based on Self- raising flour, calculate addition.
Preferably, the addition of described ginkgo powder is 5~15%, more preferably 10%.
Preferably, the addition of described wheat bran is 4~6%.
Preferably, the addition of described soyabean protein powder is 6~9%.
Preferably, the addition of described buckwheat is 4~6%.
Preferably, the addition of described oatmeal is 4~6%.
Preferably, the addition of described corn meal is 2~4%.
The amount for the white granulated sugar that maltose substitutes be by first wife expect in percentage based on white granulated sugar.
Preferably, the amount for the white granulated sugar that described maltose substitutes is 15~20%.
White granulated sugar is substituted with xylitol, because the sugariness of xylitol is 1.2 times of white granulated sugar, so the dosage of xylitol should
To be replaced white granulated sugar 1/1.2, the amount of the white granulated sugar that xylitol substitutes be by first wife expect in percentage based on white granulated sugar.
Preferably, the amount for the white granulated sugar that described xylitol substitutes is 50~60%.
Because the sugariness of Aspartame is 200 times of white granulated sugar, so Aspartame dosage is the white granulated sugar substituted
1/200, the amount that Aspartame substitutes white granulated sugar is the percentage based on white granulated sugar in dispensing.
Preferably, the amount for the white granulated sugar that described Aspartame substitutes is 40~50%.
Preferably, the ratio of the amount for the white granulated sugar that the amount for the white granulated sugar that described xylitol substitutes and Aspartame substitute is
2:1。
The present invention also provides the production method of above-mentioned low sugar content and high fiber content health cake steaming, comprises the following steps：
A, egg is dismissed：Egg, white granulated sugar, maltose, xylitol, Aspartame are mixed in proportion, beat 15-20min,
First egg is broken up, then carbohydrate is quickly dissolved in egg liquid, and constantly beats and is filled with air, forms the foaming structure of egg sugar mixing,
Now add cake oil to continue to beat, when the volume of foaming structure rises to 2-3 times of original volume, egg liquid becomes milky, table
Face be hardly visible bubble it is thick when stop beat；
B, breading：Raw material mixed powder being added in the above-mentioned egg liquid dismissed, is stirred, to can't see fecula, being obtained fluffy
Pine batter, then add milk stir, wherein raw material mixed powder be prepared as by Self- raising flour, tower tower powder, ginkgo powder,
Wheat bran, soybean protein, buckwheat, oatmeal, corn meal, baking powder are well mixed, and cross 80-100 mesh sieves, fresh to contact
Air removes place gas, while makes the flour for forming agglomerate loose, is easy to mix；
C, injection molding：Last layer ready-mixed oil is first applied before injection molding in grilled mold, facilitates cake to be stripped, it is fast when die-filling, to prevent
Batter sinks, and die-filling amount accounts for model volume 2/3-3/4 to prevent that it is excessive that batter is heated；
D, steam：90-100 DEG C of heating-up temperature is set, goes out timing after steam, steams 12-18min.
The present invention has advantages below：
(1) present invention is low sugar content and high fiber content health cake steaming, is different from the cake of in the market baking and common steaming egg
Cake, enrich the market kind of cake, the experience of expandable consumption person；
(2) ginkgo powder of the addition rich in dietary fiber, wheat bran buckwheat, oatmeal, corn meal in dispensing, are processed
Cake steaming there is the health-care efficacy of dietary fiber；
(3) 100-120% of the sugariness equivalent to sucrose is added, but calorie value is significantly lower than sucrose, can be used as diabetes
With the xylitol of obesity patient's sugar substitute, and without the artificial sweetening agent of heat to substitute part white granulated sugar, low sugar
Reduce the content of white granulated sugar in traditional cake；
(4) soybean protein is added in dispensing, adds the protein content of cake.
Brief description of the drawings
Fig. 1 is the schematic flow sheet of the production method of the low sugar content and high fiber content health cake steaming of the present invention.
Fig. 2 is influence result figure (a) and ginkgo powder addition pair of the ginkgo powder addition to noodle pulp gravity and cake specific volume
The influence result figure (b) of moisture and sensory evaluation scores.
Fig. 3 is for wheat bran amount to the influence result figure (a) and wheat bran amount of cake specific volume and noodle pulp gravity to sensory evaluation scores and water
Divide the influence result figure (b) of content.
Fig. 4 is influence result figure (a) and soybean protein dosage pair of the soybean protein dosage to cake specific volume and noodle pulp gravity
The influence result figure (b) of sensory evaluation scores and moisture.
Fig. 5 is for buckwheat dosage to the influence result figure (a) and buckwheat dosage of cake specific volume and noodle pulp gravity to sense organ
Scoring and the influence result figure (b) of moisture.
Fig. 6 is for oatmeal dosage to the influence result figure (a) and oatmeal dosage of cake specific volume and noodle pulp gravity to sense organ
Scoring and the influence result figure (b) of moisture.
Fig. 7 is influence result figure (a) and corn meal dosage pair of the corn meal dosage to cake specific volume and noodle pulp gravity
The influence result figure (b) of sensory evaluation scores and moisture.
Fig. 8 is that maltose substitutes white granulated sugar to the influence result figure (a) and maltose of cake specific volume and noodle pulp gravity replacement white sand
Sugar is to sensory evaluation scores and the influence result figure (b) of moisture.
Fig. 9 is that xylitol replacement white granulated sugar influences result figure (a) on noodle pulp gravity and cake specific volume and xylitol replacement is white
Granulated sugar is to sensory evaluation scores and the influence result figure (b) of moisture.
Figure 10 is that Aspartame substitutes influence result figure (a) and Aspartame of the white granulated sugar to noodle pulp gravity and cake specific volume
White granulated sugar is substituted to moisture and the influence result figure (b) of sensory evaluation scores.
The noodle pulp gravity of xylitol and Aspartame when Figure 11 is optimised quantity and the comparison figure (a) and xylose of cake specific volume
The comparison figure (b) of the sensory evaluation scores and moisture of alcohol and Aspartame.
Figure 12 is that xylitol substitutes influence result figure of the ratio between the white granulated sugar to noodle pulp gravity and cake specific volume with Aspartame
(a) and xylitol substitutes the influence result figure (b) for comparing moisture and sensory evaluation scores of white granulated sugar with Aspartame.
Embodiment
Make further details of elaboration to the present invention with reference to specific embodiments and the drawings.
Embodiment 1
Low sugar content and high fiber content health cake steaming, includes by weight：
The production method of above-mentioned low sugar content and high fiber content health cake steaming, comprises the following steps：
A, egg is dismissed：Egg, white granulated sugar, maltose, xylitol, Aspartame are put into agitator in proportion, beaten
18min, first egg is broken up with middling speed, then used instead at a high speed, carbohydrate is quickly dissolved in egg liquid, and constantly beat and be filled with air, shape
Into the foaming structure of egg sugar mixing, now add cake oil and continue to beat, when the volume of foaming structure rises to the 2-3 of original volume
Times, egg liquid becomes milky, surface be hardly visible bubble it is thick when stop beat.
B, breading：Raw material mixed powder being added in the above-mentioned egg liquid dismissed, is stirred, to can't see fecula, being obtained fluffy
The batter of pine, then add milk and stir, batter stirring is as far as possible soft, and stirring number will lack, to prevent forming excessive face
Muscle, the plasticity of cake paste is reduced, so as to influence the volume of injection molding and finished product.Wherein raw material mixed powder is prepared as low muscle face
Powder, tower tower powder, ginkgo powder, wheat bran, soybean protein, buckwheat, oatmeal, corn meal, baking powder are well mixed, and cross 100
Mesh sieve, place gas is removed to contact fresh air, while make the flour for forming agglomerate loose, be easy to mix.
C, injection molding：Last layer ready-mixed oil is first applied before injection molding in grilled mold, facilitates cake to be stripped；It is fast when die-filling, to prevent
Batter sinks；Die-filling amount accounts for model volume 2/3 to prevent that it is excessive that batter is heated.
D, steam：90 DEG C of heating-up temperature is set, goes out timing after steam, steams 15min.
Embodiment 2
Low sugar content and high fiber content health cake steaming, includes by weight：
The production method of above-mentioned low sugar content and high fiber content health cake steaming, comprises the following steps：
A, egg is dismissed：Egg, white granulated sugar, maltose, xylitol, Aspartame are put into agitator in proportion, beaten
15min, first egg is broken up with middling speed, then used instead at a high speed, carbohydrate is quickly dissolved in egg liquid, and constantly beat and be filled with air, shape
Into the foaming structure of egg sugar mixing, now add cake oil and continue to beat, when the volume of foaming structure rises to the 2-3 of original volume
Times, egg liquid becomes milky, surface be hardly visible bubble it is thick when stop beat.
B, breading：Raw material mixed powder being added in the above-mentioned egg liquid dismissed, is stirred, to can't see fecula, being obtained fluffy
The batter of pine, then add milk and stir, batter stirring is as far as possible soft, and stirring number will lack, to prevent forming excessive face
Muscle, the plasticity of cake paste is reduced, so as to influenceing the volume of injection molding and finished product, wherein raw material mixed powder is prepared as low muscle face
Powder, tower tower powder, ginkgo powder, wheat bran, soybean protein, buckwheat, oatmeal, corn meal, baking powder are well mixed, and cross 80 mesh
Sieve, place gas is removed to contact fresh air, while make the flour for forming agglomerate loose, be easy to mix.
C, injection molding：Last layer ready-mixed oil is first applied before injection molding in grilled mold, facilitates cake to be stripped；It is fast when die-filling, to prevent
Batter sinks；Die-filling amount accounts for model volume 3/4 to prevent that it is excessive that batter is heated.
D, steam：100 DEG C of heating-up temperature is set, goes out timing after steam, steams 12min.
Embodiment 3
Low sugar content and high fiber content health cake steaming, includes by weight：
The production method of above-mentioned low sugar content and high fiber content health cake steaming, comprises the following steps：
A, egg is dismissed：Egg, white granulated sugar, maltose, xylitol, Aspartame are put into agitator in proportion, beaten
20min, first egg is broken up with middling speed, then used instead at a high speed, carbohydrate is quickly dissolved in egg liquid, and constantly beat and be filled with air, shape
Into the foaming structure of egg sugar mixing, now add cake oil and continue to beat, when the volume of foaming structure rises to the 2-3 of original volume
Times, egg liquid becomes milky, surface be hardly visible bubble it is thick when stop beat.
B, breading：Raw material mixed powder being added in the above-mentioned egg liquid dismissed, is stirred, to can't see fecula, being obtained fluffy
The batter of pine, then add milk and stir, batter stirring is as far as possible soft, and stirring number will lack, to prevent forming excessive face
Muscle, the plasticity of cake paste is reduced, so as to influenceing the volume of injection molding and finished product, wherein raw material mixed powder is prepared as low muscle face
Powder, tower tower powder, ginkgo powder, wheat bran, soybean protein, buckwheat, oatmeal, corn meal, baking powder are well mixed, and cross 100
Mesh sieve, place gas is removed to contact fresh air, while make the flour for forming agglomerate loose, be easy to mix.
C, injection molding：Last layer ready-mixed oil is first applied before injection molding in grilled mold, facilitates cake to be stripped；It is fast when die-filling, to prevent
Batter sinks；Die-filling amount accounts for model volume 2/3 to prevent that it is excessive that batter is heated.
D, steam：90 DEG C of heating-up temperature is set, goes out timing after steam, steams 18min.
Embodiment 4
Low sugar content and high fiber content health cake steaming organoleptic indicator is as shown in table 1.
The low sugar content and high fiber content health cake steaming organoleptic indicator of table 1
1st, the determination of ginkgo powder addition
Ginkgo powder addition is the percentage based on Self- raising flour.Cake basic ingredients are kept, kill time 16min
Keep constant, add 5%, 10%, 15% and 20% this four amount, by sensory evaluation scores, moisture, noodle pulp gravity and
The comparison of this four indexs of cake specific volume determines optimal ginkgo component.
From Fig. 2 (a), when the amount of ginkgo powder is in 5%-10%, noodle pulp gravity increases therewith, when the amount of ginkgo powder is big
After 10%, noodle pulp gravity reduces therewith, so the amount of ginkgo powder, at 10%, noodle pulp gravity reaches maximum；Work as ginkgo
In 5%-10%, cake specific volume increases the amount of powder therewith, and after the amount of ginkgo powder is more than 10%, cake specific volume subtracts therewith
It is small, so the amount of ginkgo powder, at 10%, cake specific volume reaches maximum.From Fig. 2 (b), the amount of ginkgo powder is bigger, aqueous
Amount is lower, and when the amount of ginkgo powder is in 5%-15%, water content declines soon, and in 15%-20%, water content slowly reduces；
In 5%-10%, the value of sensory evaluation scores increases the amount of ginkgo powder therewith, and in 10%-20%, sensory evaluation scores value reduces therewith；
At 20%, gingko-flavor is overweight, slightly glutinous tooth, and cake outward appearance is flat.So it 10% is optimal that the amount of ginkgo powder, which is,.
2nd, the determination of wheat bran addition
From Fig. 3 (a), when addition is 6%, cake specific volume and noodle pulp gravity are optimal, because when addition
When amount is less than 6%, for apparent viscosity than relatively low, foaming capacity is strong, and it is weak to hold bubble ability；When addition is more than 6%, foaming capacity subtracts
It is small, hold bubble hyperenergia, it is suppressed that air bubble expansion, reduce specific volume.
From Fig. 3 (b), sense organ value is maximum at 6%, and at 6%, cake is good in taste, soft, fine and smooth, rich in bullet
Property, in 2% and 8%, cake elasticity is poor, and gross blow hole is more；The retentiveness of wheat bran is poor, so moisture one lands vertically
It is low.So wheat bran is optimal with measuring 6%.
3rd, the determination of soyabean protein powder addition
From Fig. 4 (a), with the increase of soybean protein dosage, specific volume increase, proportion reduces, when reaching 9%, than
Hold and reduce, when reaching 6%, proportion gradually increases, and because the albumen in soybean is surfactant, existing hydrophilic radical, has again
Hydrophobic group, add it in cake, promote emulsibility, the foaming characteristic of egg, increase the volume of cake, but with adding
The increase of dosage, reduce the emulsibility of egg so that cake volume reduces.From Fig. 4 (b), with soybean protein dosage
Increase, moisture chase it is cumulative plus, because the retentiveness of soybean protein is more than flour, during cake production energy
Water translocation is better protected from, keeps moisture.With the increase of soybean protein dosage, the sense organ of cake changes, and works as dosage
For 9% when, the aesthetic quality of cake is optimal.Because soybean protein is surfactant, oil-water interfaces are gathered in, make its just face
Tension force reduces, and is easily formed the emulsion of densification, improves the stability of egg sugar emulsion, but soybean protein dosage excessively may
Egg sugar emulsification system can be destroyed, causes the reduction of aesthetic quality, so it 9% is optimal that soybean protein dosage, which is,.
4th, the determination of buckwheat addition
From Fig. 5 (a), when the dosage of buckwheat gradually increases, cake specific volume is also gradually increasing, but proportion is in decline
Trend.When buckwheat dosage is 6%, proportion is minimum, and specific volume is maximum, but because buckwheat does not have to be formed in wheat flour surely
Determine the albumen of framework, so, continue plus buckwheat can reduce the content of mucedin, and cause when buckwheat dosage is too many
When, finished product cake volume reduction i.e. Fig. 5 (a) display, as buckwheat dosage 6%-10%, specific volume reduce, proportion increase
Greatly.From Fig. 5 (b), with the increase of buckwheat addition, the water content of cake gradually decreases, due to buckwheat
Addition, the water absorption rate for mixing powder reduce, and cause the moisture of cake to reduce；With the increase of buckwheat, sensory evaluation scores value first increases
Reduce after big, obtain optimum value 6%, this is due to that buckwheat addition is excessive, and cake astringent taste is overweight, rough surface, structure
Loosely.So it 6% is optimal that the amount of buckwheat, which is,.
5th, the determination of oatmeal addition
From Fig. 6 (a), with increasing for oatmeal addition, specific volume gradually increases, and proportion is gradually reduced, and reaches 6%
When, reaching optimum value, during more than 6%, specific volume is gradually reduced, and proportion gradually increases, because, the protein in oat is free of
The gliadin and glutenin of the gluten network with favorable elasticity and extensibility can be formed by having, so as oat is added
Increase, its gluten content reduces, and causes cake texture loose, loose bubble degree reduction.
From Fig. 6 (b), with the increase of oatmeal dosage, moisture gradually increases, because containing in oatmeal
There is the beta glucan of abundant high-hydroscopicity；With the increase of oatmeal dosage, organoleptic quality value first increases and then decreases, work as oat
When powder dosage reaches 6%, its sensory evaluation scores is higher, and when oatmeal dosage is more than 6%, the elasticity of cake is obvious to be reduced, mouthfeel
It is harder, and because batter muscle degree is relatively low, cake structure is loose.So it is optimal when the addition of oatmeal is 6%.
6th, the determination of corn meal addition
From Fig. 7 (a), the how much influence cake specific volumes and noodle pulp gravity of corn addition.Specific volume is with corn
The increase of powder dosage and increase, proportion is in downward trend with the increase of corn meal dosage, when corn meal dosage be 4%
When, than having minimum value, proportion has maximum, and by figure it is also seen that when corn meal amount continues increase, specific volume is gradual
Reduce, proportion gradually increases, because when adding more corn flour, the confining force of gas is reduced, causes cake hardness
Increase, volume reduce.
From Fig. 7 (b), with increasing for corn meal addition, moisture is reduced, because in corn flour
Cellulose water imbibition is poor；With increasing for corn meal addition, the sensory evaluation scores value of cake first increases to be subtracted afterwards, is obtained at 4%
Optimum value, the corn flavor of uniqueness can be increased by adding corn flour, but cake coarse mouthfeel can be made by adding more corn flour,
The shortcomings of stomata is more.So corn meal is optimal with measuring 4%.
7th, the determination of maltose replacement amount
The amount for the white granulated sugar that maltose substitutes is the percentage based on white granulated sugar 45g in dispensing.From Fig. 8 (a), with
The increase of the addition of maltose, specific volume first increases and then decreases, proportion first reduces and increased afterwards, because maltose has relatively strong inhale
Water-based and water-retaining property, starch can be made to be more easy to water swelling and reach more volume, and the viscous of egg liquid glucose is improved after adding maltose
Degree, reduce surface tension, favorably with foaming and foam stabilization；When addition is excessive, when the viscosity of egg liquid glucose is excessive, no
Stable foam system is easily formed, and we can also be seen that specific volume obtains maximum by figure, when proportion obtains minimum value,
It is determined that the optimised quantity that maltose substitutes white granulated sugar is 20%.
From Fig. 8 (b), with the increase of the addition of maltose, moisture gradually increases, and sensory evaluation scores value first increases
After reduce because addition maltose can improve the retentiveness of cake, and maltose has good hygroscopicity.So maltosemalt sugar
The optimised quantity that sugar substitutes white granulated sugar is 20%.
8th, the determination of xylitol replacement amount
White granulated sugar is substituted with xylitol, because the sugariness of xylitol is 1.2 times of white granulated sugar, so the dosage of xylitol should
To be replaced the 1/1.2 of white granulated sugar, the amount for the white granulated sugar that xylitol substitutes is using the white granulated sugar 36g not being replaced in dispensing as base
The percentage of plinth.From Fig. 9 (a), with the increase of xylitol replacement amount, the noodle pulp gravity of cake first reduces to be increased afterwards, than
Hold first increases and then decreases；When the replacement amount of xylitol is 50%, cake specific volume is maximum, and noodle pulp gravity is minimum, because working as
When the dosage of xylitol is higher, the foam performance of egg liquid can be improved, makes the institutional framework of cake more fine and smooth soft, volume increasing
Greatly.From Fig. 9 (b), with the increase of xylitol replacement amount, the sensory evaluation scores value first increases and then decreases of cake, moisture
Gradually increase, but increased trend is little.Because xylitol can improve the frothing capacity of egg liquid, but when xylitol replaces
When generation measures excessive, the sugariness of cake can be overweight, influences the mouthfeel of cake.So it 50% is optimal that xylitol, which substitutes white granulated sugar to be,.
9th, the determination of Aspartame replacement amount
Because the sugariness of Aspartame is 200 times of white granulated sugar, so Aspartame dosage is the white granulated sugar substituted
1/200, the amount that Aspartame substitutes white granulated sugar is white granulated sugar (36g) percentage.From Figure 10 (a), the noodle pulp gravity of cake
Changing with specific volume with the change of Aspartame replacement amount, noodle pulp gravity reduces with the increase of Aspartame replacement amount,
When it is 50% that Aspartame, which substitutes white sand sugar amount, noodle pulp gravity is minimum, when Aspartame, which substitutes white sand sugar amount, is more than 50%,
Noodle pulp gravity has the trend of increase；The change of cake specific volume is also relevant with the change of aspartame amount, is substituted in Aspartame white
For granulated sugar amount in 40%-50%, cake ratio has increase tendency, when it is 50% that Aspartame, which substitutes white granulated sugar, cake specific volume
Maximum, but when it substitutes white sand sugar amount and is more than 50%, specific volume has the trend of reduction again.
Moisture and the two indexs of sensory evaluation scores of cake and the replacement amount of Aspartame is shown in Figure 10 (b)
Relation, as seen from the figure, the moisture of cake have reduction trend with the increase of aspartame amount, but amplitude of variation is little；
At the same time, the change of aspartame amount influences cake sensory evaluation scores value, and as seen from the figure, sensory evaluation scores value is replaced with Aspartame
It is in rising trend for increasing for white sand sugar amount, maximum is reached at 50%, but be more than when Aspartame substitutes white sand sugar amount
When 50%, sensory evaluation scores value is on a declining curve.Because the sugariness of Aspartame is 200 times of white granulated sugar, viscosity does not have white sand but
Sugared big, so when Aspartame replacement white granulated sugar is excessive, cake sugariness can be very big, and mouthfeel is a bit greasy, and due to A Siba
The replacement of sweet tea and white granulated sugar is 1:200, so during aspartame amount increase, white granulated sugar can significantly reduce, because white granulated sugar has
The effect of stable cake structure, so when aspartame amount is excessive, the volume of cake can reduce, loosely organized.So A Si
It is optimal that Ba Tian, which is substituted and substituted 9g white granulated sugars with 0.045g Aspartames when white sand sugar amount is 50%,.
10th, Aspartame and xylitol substitute the comparison of white granulated sugar effect
The optimised quantity that white granulated sugar is substituted with Aspartame, xylitol is respectively the i.e. superseded white sand sugar amount of 0.045g, 15g
Respectively 9g, 18g, compare to obtain Figure 11 (a) and Figure 11 (b) by both, from Figure 11 (a), with 0.045g Aspartames
White granulated sugar is substituted, the cake specific volume of its product is less than substitutes white granulated sugar with 15g xylitols；White granulated sugar is substituted with Aspartame
Noodle pulp gravity is higher than xylitol.Compare the sensory evaluation scores and moisture of xylitol and Aspartame most preferably replacement amount, obtain
To Figure 11 (b), from Figure 11 (b), the moisture of xylitol most preferably replacement amount is higher than Aspartame most preferably replacement amount, xylose
The sensory evaluation scores of alcohol are more than Aspartame most preferably replacement amount, so, can be by the use of the optimal replacement amount of xylitol as total amount, to grind
Study carefully the ratio of xylitol and Aspartame.
11st, the determination of xylitol and Aspartame ratio
Because the effect of the xylitol of optimal replacement amount is better than Aspartame, it is possible to is used as replacement using 18g white granulated sugars
Total amount studies xylitol and the optimal substitution ratio of Aspartame, obtains Figure 12 (a) and Figure 12 (b), from Figure 12 (a), wood
The difference of ratio can cause between sugar alcohol and Aspartame, and their corresponding noodle pulp gravities can become therewith with cake specific volume
Change, when the component that xylitol accounts in both is more and more, cake specific volume gradually increases, and batter reduces in succession, when xylitol with
The ratio between Aspartame is 2:When 1, specific volume takes maximum, and proportion has a minimum value, but when xylitol and Aspartame the ratio between be 1:0
When i.e. 18g white granulated sugar is entirely with xylitol to replace, proportion has the trend of increase again, and specific volume has the trend of reduction again.According to wood
The ratio between sugar alcohol and Aspartame and the change of sensory evaluation scores and moisture, obtain Figure 12 (b), from figure it will be seen that
The broken line for representing moisture is in downward trend always, comparatively it is that some are tortuous to represent this line of sensory evaluation scores, it
It is first increases and then decreases, when ratio is 2 between both:When 1, reach maximum.So xylitol and Aspartame ratio
For 2:It is best when 1.
Claims (8)
1. low sugar content and high fiber content health cake steaming, it is characterised in that include by weight：
2. cake steaming according to claim 1, it is characterised in that the percentage based on Self- raising flour is addition,
The addition of described ginkgo powder is 5~15%, and the addition of described wheat bran is 4~6%, described soyabean protein powder
Addition is 6~9%, and the addition of described buckwheat is 4~6%, and the addition of described oatmeal is 4~6%, described
Corn meal addition be 2~4%.
3. cake steaming according to claim 1, it is characterised in that the addition of described ginkgo powder is 10%.
4. cake steaming according to claim 1, it is characterised in that by first wife expect in percentage based on white granulated sugar for maltosemalt sugar
The amount for the white granulated sugar that sugar substitutes, the amount for the white granulated sugar that described maltose substitutes is 15~20%.
5. cake steaming according to claim 1, it is characterised in that by first wife expect in percentage based on white granulated sugar for wood
The amount for the white granulated sugar that sugar alcohol substitutes, the amount for the white granulated sugar that described xylitol substitutes is 50~60%.
6. cake steaming according to claim 1, it is characterised in that be percentage based on white granulated sugar in dispensing for Ah
This Ba Tian substitutes the amount of white granulated sugar, and the amount for the white granulated sugar that described Aspartame substitutes is 40~50%.
7. cake steaming according to claim 1, it is characterised in that the amount and A Si for the white granulated sugar that described xylitol substitutes
The ratio of the amount for the white granulated sugar that Ba Tian is substituted is 2:1.
8. according to the production method of any described cake steaming of claim 1~7, it is characterised in that comprise the following steps：
A, egg is dismissed：Egg, white granulated sugar, maltose, xylitol, Aspartame are mixed in proportion, beat 15-20min, first
Egg is broken up, then carbohydrate is quickly dissolved in egg liquid, and constantly beats and be filled with air, forms the foaming structure of egg sugar mixing, now
Add cake oil to continue to beat, when the volume of foaming structure rises to 2-3 times of original volume, it is several that egg liquid becomes milky, surface
Can't see bubble it is thick when stop beat；
B, breading：Raw material mixed powder being added in the above-mentioned egg liquid dismissed, is stirred, to can't see fecula, being obtained fluffy
Batter, then add milk and stir, wherein raw material mixed powder is prepared as Self- raising flour, tower tower powder, ginkgo powder, wheat bran
Powder, soybean protein, buckwheat, oatmeal, corn meal, baking powder are well mixed, and 80-100 mesh sieves are crossed, to contact fresh air
Place gas is removed, while makes the flour for forming agglomerate loose, is easy to mix；
C, injection molding：Last layer ready-mixed oil is first applied before injection molding in grilled mold, facilitates cake to be stripped, it is fast when die-filling, to prevent batter
Sink, die-filling amount accounts for model volume 2/3-3/4 to prevent that it is excessive that batter is heated；
D, steam：90-100 DEG C of heating-up temperature is set, goes out timing after steam, steams 12-18min.
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| CN109362841A (en) * | 2018-12-25 | 2019-02-22 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding oligofructose |
| CN109430343A (en) * | 2018-12-25 | 2019-03-08 | 山东百龙创园生物科技股份有限公司 | A kind of cake and preparation method thereof adding resistant dextrin |
| CN111011730A (en) * | 2019-12-24 | 2020-04-17 | 玛士撒拉（上海）医疗科技有限公司 | Low-GI steamed cake rich in dietary fiber and preparation method thereof |
| CN113439778A (en) * | 2021-03-08 | 2021-09-28 | 海口欣奇食品有限公司 | Preparation method of high-fiber cake with fermented lactic acid bacteria |
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