CN108522601A - Low fat cake and preparation method thereof - Google Patents
Low fat cake and preparation method thereof Download PDFInfo
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- CN108522601A CN108522601A CN201810244678.2A CN201810244678A CN108522601A CN 108522601 A CN108522601 A CN 108522601A CN 201810244678 A CN201810244678 A CN 201810244678A CN 108522601 A CN108522601 A CN 108522601A
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- parts
- powder
- low fat
- honey
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/34—Animal 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
-
- 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
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of low fat cakes and preparation method thereof, are made of the raw material of following parts by weight：1,000 1500 parts of 200 300 parts of Semen Tritici aestivi fiber powder, 100 200 parts of highland barley flour, 36 75 parts of nutrient powder, 30 70 parts of Rhizoma Atractylodis Macrocephalae, 30 50 parts of carrot, 3 11 parts of peanut oil, 12 18 parts of raisins, 55 65 parts of Chinese yam, 7 10 parts of condensed milk, 10 15 parts of cape jasmine, 42 50 parts of egg, 5 10 parts of milk, 58 parts of honey, 14 parts of adjuvant, 9 13 parts of butter and water；The adding proportion of the Semen Tritici aestivi fiber powder, the highland barley flour and the nutrient powder is 3:2:1；The nutrient powder is made of the raw material of following parts by weight：10 20 parts of 10 20 parts of hawthorn powder, 5 10 parts of jujube powder, 7 15 parts of black fungus powder, 15 parts of black sesame powder, 35 parts of wolfberry fruit powder and corn flour.By the above-mentioned means, the present invention is sweet and dilitious, nutrition is balanced and low fat and sugar, reduce the edible excessive possibility for causing obesity；And any additive is free of in cake, edible safety is the ideal nutraceutical of consumer.
Description
Technical field
The invention belongs to food processing technology fields, more particularly to a kind of low fat cake.
Background technology
A series of sweet tea based foods such as cake, candy receive always people's favor, but the sugariness of this confectionary is higher, excessively
Edible phenomena such as being also easy to produce obesity, decayed tooth.With the development of society, economic progress, people increasingly pay attention to health care of body, worship
The consciousness of still natural food is more and more stronger, and traditional cake does not have the larger market competitiveness, and people's more more options are low
The food of fat, sugar-free.
Invention content
It is sweet and dilitious, nutrition is balanced and low fat is low the invention mainly solves the technical problem of providing a kind of low fat cake
Sugar reduces the edible excessive possibility for causing obesity；And any additive is free of in cake, edible safety is consumer's reason
The nutraceutical thought.
In order to solve the above technical problems, one aspect of the present invention is：A kind of low fat cake is provided, by following
The raw material of parts by weight is made：100-300 parts of Semen Tritici aestivi fiber powder, 70-200 parts of highland barley flour, 36-75 parts of nutrient powder, Rhizoma Atractylodis Macrocephalae 30-70
Part, 30-50 parts of carrot, 3-11 parts of peanut oil, 12-18 parts of raisins, 55-65 parts of Chinese yam, 7-10 parts of condensed milk, cape jasmine 10-15
Part, 42-50 parts of egg, 5-10 parts of milk, 5-8 parts of honey, 1-4 parts of adjuvant, 9-13 parts of butter and 1000-1500 parts of water；
The adding proportion of the Semen Tritici aestivi fiber powder, the highland barley flour and the nutrient powder is 3:2:1；
The nutrient powder is made of the raw material of following parts by weight：10-20 parts of hawthorn powder, 5-10 parts of jujube powder, black fungus powder
10-20 parts of 7-15 parts, 1-5 parts of black sesame powder, 3-5 parts of wolfberry fruit powder and corn flour.
It further says, the low fat cake is made of the raw material of following parts by weight：150-180 parts of Semen Tritici aestivi fiber powder, blueness
120-140 parts of highland barley powder, 40-60 parts of nutrient powder, 40-65 parts of Rhizoma Atractylodis Macrocephalae, 40-50 parts of carrot, 7-11 parts of peanut oil, raisins 14-16
Part, 60-65 parts of Chinese yam, 7-9 parts of condensed milk, 10-14 parts of cape jasmine, 45-50 parts of egg, 7-10 parts of milk, 6-8 parts of honey, adjuvant
1200-1400 parts of 1-3 parts, 10-13 parts of butter and water.
It further says, the low fat cake is made of the raw material of following parts by weight：170 parts of Semen Tritici aestivi fiber powder, highland barley flour
130 parts, 50 parts of nutrient powder, 55 parts of Rhizoma Atractylodis Macrocephalae, 45 parts of carrot, 9 parts of peanut oil, 15 parts of raisins, 63 parts of Chinese yam, 8 parts of condensed milk, Cape jasmine
1300 parts of 13 parts of son, 46 parts of egg, 8 parts of milk, 7 parts of honey, 2 parts of adjuvant, 11 parts of butter and water.
It further says, the nutrient powder is made of the raw material of following parts by weight：15 parts of hawthorn powder, 8 parts of jujube powder, black wood
15 parts of 10 parts of ear powder, 3 parts of black sesame powder, 4 parts of wolfberry fruit powder and corn flour.
It further says, the adjuvant is by sodium bicarbonate and sorbitan monostearate according to mass ratio 1-1.5:3-4
It mixes.
It further says, the honey is at least one of loquat honey, honey of lychee flowers, clover honey and honey of various flowers.
It further says, the milk is lowfat milk.
It further says, the butter is salt-free butter.
It further says, the egg is organic eggs.
The preparation method of the low fat cake, includes the following steps：
Step 1：After Rhizoma Atractylodis Macrocephalae, carrot, raisins, Chinese yam, cape jasmine are cleaned, it is placed in wall-breaking machine stirs in parts by weight
10-15min obtains paste A；
Step 2：Egg is separated into albumen and yolk, paste A and yolk are respectively implanted 150- in blender
180r/min rotating speeds stir 3-5min, obtain mixture B；
Step 3：Semen Tritici aestivi fiber powder, highland barley flour and nutrient powder are placed in 100-120r/min in blender in parts by weight
Rotating speed stirs 10-15min, obtains mixture C；
Step 4：Mixture B is added in mixture C, then sequentially adds peanut oil, condensed milk, milk, bee in parts by weight
Honey, adjuvant and water, 200-230r/min rotating speeds stir 20-30min, obtain cake paste；
Step 5：Baking is first preheating to 100 DEG C, one layer of butter of even spread on mold；
Step 6：Cake paste is poured into mold, is put into oven, setting oven excessive internal heat temperature is 200 DEG C, lower fire temperature
It is 180 DEG C, toasts 20-25min, obtain low fat cake.
The beneficial effects of the invention are as follows：Cake that the present invention makes is sweet and dilitious, nutrition is balanced and low fat and sugar, has clear
Hot Eradicates fire, the effect for promoting fat metabolism；And make the required raw material sources of cake and enrich, any additive is free of,
Edible safety is the ideal nutraceutical of consumer.
Specific implementation mode
The preferred embodiments of the present invention will be described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that so as to make a clearer definition of the protection scope of the present invention.
Embodiment 1：A kind of low fat cake, is made of the raw material of following parts by weight：108 parts of Semen Tritici aestivi fiber powder, highland barley flour 72
Part, 36 parts of nutrient powder, 30 parts of Rhizoma Atractylodis Macrocephalae, 30 parts of carrot, 3 parts of peanut oil, 12 parts of raisins, 55 parts of Chinese yam, 7 parts of condensed milk, cape jasmine 10
Part, 42 parts of egg, 5 parts of milk, 5 parts of honey, 1 part of adjuvant, 9 parts of butter and 1000 parts of water；
The adding proportion of the Semen Tritici aestivi fiber powder, the highland barley flour and the nutrient powder is 3:2:1；
The nutrient powder is made of the raw material of following parts by weight：It is 10 parts of hawthorn powder, 5 parts of jujube powder, 7 parts of black fungus powder, black
10 parts of 1 part of black sesame powder, 3 parts of wolfberry fruit powder and corn flour.
The adjuvant is by sodium bicarbonate and sorbitan monostearate according to mass ratio 1-1.5:3-4 is mixed.
The honey is at least one of loquat honey, honey of lychee flowers, clover honey and honey of various flowers.
The milk is lowfat milk.
The butter is salt-free butter.
The egg is organic eggs.
Embodiment 2：A kind of low fat cake, remaining is same as Example 1, institute the difference is that, the low fat cake by
The raw material of following parts by weight is made：225 parts of Semen Tritici aestivi fiber powder, 150 parts of highland barley flour, 75 parts of nutrient powder, 70 parts of Rhizoma Atractylodis Macrocephalae, carrot 50
Part, 11 parts of peanut oil, 18 parts of raisins, 65 parts of Chinese yam, 10 parts of condensed milk, 15 parts of cape jasmine, 50 parts of egg, 10 parts of milk, honey 8
Part, 4 parts of adjuvant, 13 parts of butter and 1500 parts of water；
The nutrient powder is made of the raw material of following parts by weight：20 parts of hawthorn powder, 10 parts of jujube powder, 15 parts of black fungus powder,
20 parts of 5 parts of black sesame powder, 5 parts of wolfberry fruit powder and corn flour.
Embodiment 3：A kind of low fat cake, remaining is same as Example 1, institute the difference is that, the low fat cake by
The raw material of following parts by weight is made：150 parts of Semen Tritici aestivi fiber powder, 100 parts of highland barley flour, 50 parts of nutrient powder, 55 parts of Rhizoma Atractylodis Macrocephalae, carrot 45
It is part, 9 parts of peanut oil, 15 parts of raisins, 63 parts of Chinese yam, 8 parts of condensed milk, 13 parts of cape jasmine, 46 parts of egg, 8 parts of milk, 7 parts of honey, auxiliary
1300 parts of 2 parts of auxiliary agent, 11 parts of butter and water.
The nutrient powder is made of the raw material of following parts by weight：It is 15 parts of hawthorn powder, 8 parts of jujube powder, 10 parts of black fungus powder, black
15 parts of 3 parts of black sesame powder, 4 parts of wolfberry fruit powder and corn flour.
The preparation method of embodiment 1- low fat cakes described in embodiment 3, includes the following steps：
Step 1：After Rhizoma Atractylodis Macrocephalae, carrot, raisins, Chinese yam, cape jasmine are cleaned, it is placed in wall-breaking machine stirs in parts by weight
10-15min obtains paste A；
Step 2：Egg is separated into albumen and yolk, paste A and yolk are respectively implanted 150- in blender
180r/min rotating speeds stir 3-5min, obtain mixture B；
Step 3：Semen Tritici aestivi fiber powder, highland barley flour and nutrient powder are placed in 100-120r/min in blender in parts by weight
Rotating speed stirs 10-15min, obtains mixture C；
Step 4：Mixture B is added in mixture C, then sequentially adds peanut oil, condensed milk, milk, bee in parts by weight
Honey, adjuvant and water, 200-230r/min rotating speeds stir 20-30min, obtain cake paste；
Step 5：Baking is first preheating to 100 DEG C, one layer of butter of even spread on mold；
Step 6：Cake paste is poured into mold, is put into oven, setting oven excessive internal heat temperature is 200 DEG C, lower fire temperature
It is 180 DEG C, toasts 20-25min, obtain low fat cake.
Example the above is only the implementation of the present invention is not intended to limit the scope of the invention, every to utilize this hair
Equivalent structure transformation made by bright specification is applied directly or indirectly in other relevant technical fields, and is similarly included in
In the scope of patent protection of the present invention.
Claims (10)
1. a kind of low fat cake, it is characterised in that：It is made of the raw material of following parts by weight：100-300 parts of Semen Tritici aestivi fiber powder, highland barley
70-200 parts of powder, 36-75 parts of nutrient powder, 30-70 parts of Rhizoma Atractylodis Macrocephalae, 30-50 parts of carrot, 3-11 parts of peanut oil, 12-18 parts of raisins,
55-65 parts of Chinese yam, 7-10 parts of condensed milk, 10-15 parts of cape jasmine, 42-50 parts of egg, 5-10 parts of milk, 5-8 parts of honey, adjuvant 1-4
1000-1500 parts of part, 9-13 parts of butter and water；
The adding proportion of the Semen Tritici aestivi fiber powder, the highland barley flour and the nutrient powder is 3:2:1；
The nutrient powder is made of the raw material of following parts by weight：10-20 parts of hawthorn powder, 5-10 parts of jujube powder, black fungus powder 7-15
Part, 1-5 parts of black sesame powder, 3-5 parts of wolfberry fruit powder and 10-20 parts of corn flour.
2. low fat cake according to claim 1, it is characterised in that：The low fat cake by following parts by weight raw material system
At：150-180 parts of Semen Tritici aestivi fiber powder, 120-140 parts of highland barley flour, 40-60 parts of nutrient powder, 40-65 parts of Rhizoma Atractylodis Macrocephalae, carrot 40-50
Part, 7-11 parts of peanut oil, 14-16 parts of raisins, 60-65 parts of Chinese yam, 7-9 parts of condensed milk, 10-14 parts of cape jasmine, 45-50 parts of egg,
1200-1400 parts of 7-10 parts of milk, 6-8 parts of honey, 1-3 parts of adjuvant, 10-13 parts of butter and water.
3. low fat cake according to claim 1, it is characterised in that：The low fat cake by following parts by weight raw material system
At：170 parts of Semen Tritici aestivi fiber powder, 130 parts of highland barley flour, 50 parts of nutrient powder, 55 parts of Rhizoma Atractylodis Macrocephalae, 45 parts of carrot, 9 parts of peanut oil, raisins
15 parts, 63 parts of Chinese yam, 8 parts of condensed milk, 13 parts of cape jasmine, 46 parts of egg, 8 parts of milk, 7 parts of honey, 2 parts of adjuvant, 11 parts of butter and
1300 parts of water.
4. low fat cake according to claim 1, it is characterised in that：The nutrient powder by following parts by weight raw material system
At：15 parts of 15 parts of hawthorn powder, 8 parts of jujube powder, 10 parts of black fungus powder, 3 parts of black sesame powder, 4 parts of wolfberry fruit powder and corn flour.
5. low fat cake according to claim 1, it is characterised in that：The adjuvant is hard by sodium bicarbonate and sorbitan list
Resin acid ester is according to mass ratio 1-1.5:3-4 is mixed.
6. low fat cake according to claim 1, it is characterised in that：The honey is loquat honey, honey of lychee flowers, clover honey
At least one of with honey of various flowers.
7. low fat cake according to claim 1, it is characterised in that：The milk is lowfat milk.
8. low fat cake according to claim 1, it is characterised in that：The butter is salt-free butter.
9. low fat cake according to claim 1, it is characterised in that：The egg is organic eggs.
10. a kind of preparation method of low fat cake according to claim 1, it is characterised in that：Include the following steps：
Step 1：After Rhizoma Atractylodis Macrocephalae, carrot, raisins, Chinese yam, cape jasmine are cleaned, it is placed in wall-breaking machine stirs 10- in parts by weight
15min obtains paste A；
Step 2：Egg is separated into albumen and yolk, paste A and yolk are respectively implanted 150-180r/min in blender
Rotating speed stirs 3-5min, obtains mixture B；
Step 3：Semen Tritici aestivi fiber powder, highland barley flour and nutrient powder are placed in 100-120r/min rotating speeds in blender in parts by weight
10-15min is stirred, mixture C is obtained；
Step 4：In mixture C be added mixture B, then sequentially add in parts by weight peanut oil, condensed milk, milk, honey,
Adjuvant and water, 200-230r/min rotating speeds stir 20-30min, obtain cake paste；
Step 5：Baking is first preheating to 100 DEG C, one layer of butter of even spread on mold；
Step 6：Cake paste is poured into mold, is put into oven, setting oven excessive internal heat temperature is 200 DEG C, and lower fire temperature is
180 DEG C, 20-25min is toasted, low fat cake is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810244678.2A CN108522601A (en) | 2018-03-23 | 2018-03-23 | Low fat cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810244678.2A CN108522601A (en) | 2018-03-23 | 2018-03-23 | Low fat cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108522601A true CN108522601A (en) | 2018-09-14 |
Family
ID=63483625
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810244678.2A Pending CN108522601A (en) | 2018-03-23 | 2018-03-23 | Low fat cake and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN108522601A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845785A (en) * | 2019-03-12 | 2019-06-07 | 榆林市普惠酒业集团有限公司 | A kind of cake and preparation method thereof for lower hyperlipidemia, hypertension, hyperglycemia |
| CN111066849A (en) * | 2019-12-30 | 2020-04-28 | 青海塞奇食品有限公司 | Highland barley pastry and preparation method thereof |
| CN112021371A (en) * | 2019-05-16 | 2020-12-04 | 吉林福源馆食品集团有限责任公司 | Honey medlar plum blossom cake and preparation method thereof |
-
2018
- 2018-03-23 CN CN201810244678.2A patent/CN108522601A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845785A (en) * | 2019-03-12 | 2019-06-07 | 榆林市普惠酒业集团有限公司 | A kind of cake and preparation method thereof for lower hyperlipidemia, hypertension, hyperglycemia |
| CN112021371A (en) * | 2019-05-16 | 2020-12-04 | 吉林福源馆食品集团有限责任公司 | Honey medlar plum blossom cake and preparation method thereof |
| CN111066849A (en) * | 2019-12-30 | 2020-04-28 | 青海塞奇食品有限公司 | Highland barley pastry and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180914 |
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| WD01 | Invention patent application deemed withdrawn after publication |