CN112106806A - Low-fat low-sugar low-calorie cake and preparation method thereof - Google Patents
Low-fat low-sugar low-calorie cake and preparation method thereof Download PDFInfo
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- CN112106806A CN112106806A CN202010997730.9A CN202010997730A CN112106806A CN 112106806 A CN112106806 A CN 112106806A CN 202010997730 A CN202010997730 A CN 202010997730A CN 112106806 A CN112106806 A CN 112106806A
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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
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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
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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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
- 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
- A21D2/14—Organic oxygen compounds
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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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)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a low-fat low-sugar low-calorie cake which comprises the following raw material formula of the low-fat low-sugar low-calorie cake in parts by weight: high gluten flour, medium gluten flour, vegetable oil, butter, white granulated sugar, purified water, skimmed milk, egg white liquid, egg yolk liquid, mixed additives, mashed fruit and salt; a method for preparing low-fat low-sugar low-calorie cake comprises preparing raw materials, foaming egg white liquid, stirring egg yolk liquid, stirring mixture, and baking. According to the cake, the fruit pulp paste and the mixed additive are added into the raw materials, so that alkaline substances generated during egg white liquid foaming can be neutralized, the fruit flavor of the cake can be increased, the effects of low fat, low sugar and low calorie of the cake are realized on the premise of ensuring rich taste of the cake, and the cake is suitable for people of different age classes and physical qualities.
Description
Technical Field
The invention relates to the technical field of pastry foods, in particular to a low-fat low-sugar low-calorie cake and a preparation method thereof.
Background
Along with the enhancement of health consciousness of people in recent years, particularly the rapid increase of people with three highs in China, the market space of low-sugar low-fat health baked food is extremely wide, the cake is taken as convenient food and is more and more popular with people with various tastes and appearances, the traditional cake contains a large amount of sugar and fat, so that people with three highs and old people are not suitable for eating, in order to solve the requirements of people with three highs and old people, the low-fat low-sugar low-calorie cake is produced, thereby providing rich food selectivity for people with three highs and old people and meeting the eating requirements of people.
The existing cake is characterized in that in order to achieve the effects of low fat, low sugar and low calorie, raw materials capable of generating fragrance and taste are often reduced on the raw materials, so that the overall taste of the cake is not good, the requirement of delicacy cannot be met, the appetite of people cannot be met, and the popularity of the cake is reduced.
Disclosure of Invention
The invention aims to solve the defects in the prior art, and provides a low-fat low-sugar low-calorie cake and a preparation method thereof, wherein the low-fat low-sugar low-calorie cake can realize low fat, low sugar and low calorie, and can ensure rich taste and fragrance of the cake.
In order to achieve the purpose, the invention adopts the following technical scheme: a low-fat low-sugar low-calorie cake comprises the following cake raw material formula in parts by weight:
10-20 parts of high gluten flour, 20-30 parts of medium gluten flour, 5-11 parts of vegetable oil, 5-9 parts of butter, 3-7 parts of white granulated sugar, 3-5 parts of purified water, 5-9 parts of skim milk, 15-25 parts of egg white liquid, 5-15 parts of egg yolk liquid, 6-10 parts of mixed additive, 4-6 parts of pulp paste and 3-5 parts of salt.
As a further description of the above technical solution:
the mixed additive consists of tower powder, fermentation powder and vanilla powder, wherein the weight ratio of the tower powder to the fermentation powder is 30%, the weight ratio of the fermentation powder to the vanilla powder is 30%, and the weight ratio of the vanilla powder to the vanilla powder is 40%.
As a further description of the above technical solution:
the pulp paste consists of apple pulp paste, dragon fruit pulp paste and banana pulp paste, wherein the respective weight ratios of the apple pulp paste, the dragon fruit pulp paste and the banana pulp paste are respectively 35%, 25% and 40%.
As a further description of the above technical solution:
10 parts of high gluten flour, 20 parts of medium gluten flour, 5 parts of vegetable oil, 5 parts of butter, 3 parts of white granulated sugar, 3 parts of purified water, 5 parts of skim milk, 15 parts of egg white liquid, 5 parts of egg yolk liquid, 6 parts of mixed additive, 4 parts of pulp paste and 3 parts of salt.
As a further description of the above technical solution:
15 parts of high gluten flour, 25 parts of medium gluten flour, 8 parts of vegetable oil, 7 parts of butter, 5 parts of white granulated sugar, 5 parts of purified water, 7 parts of skim milk, 20 parts of egg white liquid, 10 parts of egg yolk liquid, 8 parts of mixed additive, 5 parts of fruit paste and 4 parts of salt.
As a further description of the above technical solution:
20 parts of high gluten flour, 30 parts of medium gluten flour, 11 parts of vegetable oil, 8 parts of butter, 7 parts of white granulated sugar, 5 parts of purified water, 9 parts of skim milk, 25 parts of egg white liquid, 15 parts of egg yolk liquid, 10 parts of mixed additive, 6 parts of pulp paste and 5 parts of salt.
A preparation method of a low-fat low-sugar low-calorie cake comprises the following preparation steps:
s1: cooking apples, dragon fruits and bananas, taking out, rolling to form a pulp paste state, and weighing a certain amount of pulp paste for later use;
s2: breaking eggs, separating egg white and yolk, and weighing quantitative egg white liquid and yolk liquid;
s3: adding egg white liquid, white granulated sugar, salt, skimmed milk and purified water into a eggbeater, stirring until the egg white liquid is about to foam, adding butter, and stirring until the egg white liquid foams;
s4: adding egg yolk liquid and vegetable oil into a clean container, stirring, and adding the fruit pulp paste for three times during stirring until the egg yolk liquid is uniformly mixed;
s5: adding one half of the mixture obtained in the step S3 and the step S4 into a baking tray, adding the high gluten flour, the medium gluten flour and the fruit mixing additive, stirring, and gradually adding the remaining one half of the mixture obtained in the step S3 and the step S4 until the mixture is in a paste shape;
s6: and (3) putting the baking tray into an oven, setting the temperature of an upper fire and a lower fire, baking for a period of time until a cake finished product is formed, taking out and cooling to obtain the cake.
As a further description of the above technical solution:
in step S3, the egg white is about to foam, the state of the egg white is between the liquid state and the foam state, and the egg white can be observed by naked eyes to slightly foam.
As a further description of the above technical solution:
in the step S5, before adding the strong flour and the medium flour, the strong flour and the medium flour need to be screened and sorted, and when the strong flour and the medium flour are screened and added, the strong flour and the medium flour are synchronously added, and are uniformly stirred in the same direction.
As a further description of the above technical solution:
in the step S6, the temperature of the upper fire of the oven is 160-165 ℃, the temperature of the lower fire is 170-180 ℃, and the baking time is 30-40 min.
The invention provides a low-fat low-sugar low-calorie cake and a preparation method thereof. The method has the following beneficial effects:
this cake adopts through adding fruit pulp mud and mixed additive in the raw materials, can enough neutralize the alkaline substance that produces when falling the egg white foaming, also can increase the fruity flavor of cake simultaneously, under the prerequisite that guarantees that the cake taste is abundant, has also realized the effect of cake low fat, low sugar, low calorie, is applicable to the crowd of different age classes and physical quality and eats.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
A low-fat low-sugar low-calorie cake comprises the following cake raw material formula in parts by weight:
10-20 parts of high gluten flour, 20-30 parts of medium gluten flour, 5-11 parts of vegetable oil, 5-9 parts of butter, 3-7 parts of white granulated sugar, 3-5 parts of purified water, 5-9 parts of skim milk, 15-25 parts of egg white liquid, 5-15 parts of egg yolk liquid, 6-10 parts of mixed additive, 4-6 parts of pulp paste and 3-5 parts of salt.
The mixed additive comprises tower powder, fermentation powder and vanilla powder, wherein the tower powder, the fermentation powder and the vanilla powder are respectively 30%, 30% and 40% in weight ratio, the tower powder is an acidic white powder, belongs to food additives, is mainly used for helping egg white liquid to foam and neutralizing the alkalinity of the egg white liquid, the fermentation powder belongs to a composite additive and is used for helping high gluten flour and medium gluten flour to ferment, and the vanilla powder is a spice which takes ethyl vanillin, vanilla bean extract, vanillin and glucose as main raw materials and is used for improving the taste and the aroma of cakes.
The pulp paste is composed of apple pulp paste, dragon fruit pulp paste and banana pulp paste, wherein the weight ratio of the flat pulp paste to the dragon fruit pulp paste to the banana pulp paste is 35%, 25% and 40%, respectively, when the pulp paste is prepared, the pulp paste needs to be subjected to kernel removal and peel removal firstly, and then is cut into pieces and cooked, and then is rolled, so that the pulp paste is obtained.
This cake adopts through adding fruit pulp mud and mixed additive in the raw materials, can enough neutralize the alkaline substance that produces when falling the egg white foaming, also can increase the fruity flavor of cake simultaneously, under the prerequisite that guarantees that the cake taste is abundant, has also realized the effect of cake low fat, low sugar, low calorie, is applicable to the crowd of different age classes and physical quality and eats.
Example one
10 parts of high gluten flour, 20 parts of medium gluten flour, 5 parts of vegetable oil, 5 parts of butter, 3 parts of white granulated sugar, 3 parts of purified water, 5 parts of skim milk, 15 parts of egg white liquid, 5 parts of egg yolk liquid, 6 parts of mixed additive, 4 parts of pulp paste and 3 parts of table salt.
Example two
15 parts of high gluten flour, 25 parts of medium gluten flour, 8 parts of vegetable oil, 7 parts of butter, 5 parts of white granulated sugar, 5 parts of purified water, 7 parts of skim milk, 20 parts of egg white liquid, 10 parts of egg yolk liquid, 8 parts of mixed additives, 5 parts of fruit paste and 4 parts of table salt.
EXAMPLE III
20 parts of high gluten flour, 30 parts of medium gluten flour, 11 parts of vegetable oil, 8 parts of butter, 7 parts of white granulated sugar, 5 parts of purified water, 9 parts of skim milk, 25 parts of egg white liquid, 15 parts of egg yolk liquid, 10 parts of mixed additives, 6 parts of pulp paste and 5 parts of table salt.
A preparation method of a low-fat low-sugar low-calorie cake comprises the following preparation steps:
s1: cooking apples, dragon fruits and bananas, taking out, rolling to form a pulp paste state, and weighing a certain amount of pulp paste for later use;
s2: breaking eggs, separating egg white and yolk, and weighing quantitative egg white liquid and yolk liquid;
s3: adding egg white liquid, white granulated sugar, salt, skimmed milk and purified water into a eggbeater, stirring until the egg white liquid is about to foam, adding butter, and stirring until the egg white liquid foams;
s4: adding egg yolk liquid and vegetable oil into a clean container, stirring, and adding the fruit pulp paste for three times during stirring until the egg yolk liquid is uniformly mixed;
s5: adding one half of the mixture obtained in the step S3 and the step S4 into a baking tray, adding the high gluten flour, the medium gluten flour and the mixed additive, stirring, and gradually adding the remaining one half of the mixture obtained in the step S3 and the step S4 until the mixture is in a paste shape;
s6: and (3) putting the baking tray into an oven, setting the temperature of an upper fire and a lower fire, baking for a period of time until a cake finished product is formed, taking out and cooling to obtain the cake.
In step S3, the egg white is in a state between the liquid state and the foaming state immediately before foaming, and slight foaming of the egg white can be visually observed.
In step S5, before adding the strong flour and the medium flour, the strong flour and the medium flour need to be screened and sorted, and when the flour is screened and added, the strong flour and the medium flour are synchronously added, and are uniformly stirred in the same direction.
In step S6, the temperature of the upper fire of the oven is 160-165 ℃, the temperature of the lower fire is 170-180 ℃, and the baking time is 30-40 min.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The low-fat low-sugar low-calorie cake is characterized by comprising the following cake raw material formula in parts by weight:
10-20 parts of high gluten flour, 20-30 parts of medium gluten flour, 5-11 parts of vegetable oil, 5-9 parts of butter, 3-7 parts of white granulated sugar, 3-5 parts of purified water, 5-9 parts of skim milk, 15-25 parts of egg white liquid, 5-15 parts of egg yolk liquid, 6-10 parts of mixed additive, 4-6 parts of pulp paste and 3-5 parts of salt.
2. A low fat, low sugar, low calorie cake according to claim 1 wherein: the mixed additive consists of tower powder, fermentation powder and vanilla powder, wherein the weight ratio of the tower powder to the fermentation powder is 30%, the weight ratio of the fermentation powder to the vanilla powder is 30%, and the weight ratio of the vanilla powder to the vanilla powder is 40%.
3. A low fat, low sugar, low calorie cake according to claim 1 wherein: the pulp paste consists of apple pulp paste, dragon fruit pulp paste and banana pulp paste, wherein the respective weight ratios of the apple pulp paste, the dragon fruit pulp paste and the banana pulp paste are respectively 35%, 25% and 40%.
4. A low fat, low sugar, low calorie cake according to claim 1 wherein: 10 parts of high gluten flour, 20 parts of medium gluten flour, 5 parts of vegetable oil, 5 parts of butter, 3 parts of white granulated sugar, 3 parts of purified water, 5 parts of skim milk, 15 parts of egg white liquid, 5 parts of egg yolk liquid, 6 parts of mixed additive, 4 parts of pulp paste and 3 parts of salt.
5. A low fat, low sugar, low calorie cake according to claim 1 wherein: 15 parts of high gluten flour, 25 parts of medium gluten flour, 8 parts of vegetable oil, 7 parts of butter, 5 parts of white granulated sugar, 5 parts of purified water, 7 parts of skim milk, 20 parts of egg white liquid, 10 parts of egg yolk liquid, 8 parts of mixed additive, 5 parts of fruit paste and 4 parts of salt.
6. A low fat, low sugar, low calorie cake according to claim 1 wherein: 20 parts of high gluten flour, 30 parts of medium gluten flour, 11 parts of vegetable oil, 8 parts of butter, 7 parts of white granulated sugar, 5 parts of purified water, 9 parts of skim milk, 25 parts of egg white liquid, 15 parts of egg yolk liquid, 10 parts of mixed additive, 6 parts of pulp paste and 5 parts of salt.
7. A preparation method of a low-fat low-sugar low-calorie cake is characterized by comprising the following preparation steps:
s1: cooking apples, dragon fruits and bananas, taking out, rolling to form a pulp paste state, and weighing a certain amount of pulp paste for later use;
s2: breaking eggs, separating egg white and yolk, and weighing quantitative egg white liquid and yolk liquid;
s3: adding egg white liquid, white granulated sugar, salt, skimmed milk and purified water into a eggbeater, stirring until the egg white liquid is about to foam, adding butter, and stirring until the egg white liquid foams;
s4: adding egg yolk liquid and vegetable oil into a clean container, stirring, and adding the fruit pulp paste for three times during stirring until the egg yolk liquid is uniformly mixed;
s5: adding one half of the mixture obtained in the step S3 and the step S4 into a baking tray, adding the high gluten flour, the medium gluten flour and the mixed additive, stirring, and gradually adding the remaining one half of the mixture obtained in the step S3 and the step S4 until the mixture is in a paste shape;
s6: and (3) putting the baking tray into an oven, setting the temperature of an upper fire and a lower fire, baking for a period of time until a cake finished product is formed, taking out and cooling to obtain the cake.
8. The method of making a low fat, low sugar, low calorie cake of claim 7, wherein: in step S3, the egg white is about to foam, the state of the egg white is between the liquid state and the foam state, and the egg white can be observed by naked eyes to slightly foam.
9. The method of making a low fat, low sugar, low calorie cake of claim 7, wherein: in the step S5, before adding the strong flour and the medium flour, the strong flour and the medium flour need to be screened and sorted, and when the strong flour and the medium flour are screened and added, the strong flour and the medium flour are synchronously added, and are uniformly stirred in the same direction.
10. The method of making a low fat, low sugar, low calorie cake of claim 7, wherein: in the step S6, the temperature of the upper fire of the oven is 160-165 ℃, the temperature of the lower fire is 170-180 ℃, and the baking time is 30-40 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010997730.9A CN112106806A (en) | 2020-09-21 | 2020-09-21 | Low-fat low-sugar low-calorie cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010997730.9A CN112106806A (en) | 2020-09-21 | 2020-09-21 | Low-fat low-sugar low-calorie cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN112106806A true CN112106806A (en) | 2020-12-22 |
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| CN202010997730.9A Withdrawn CN112106806A (en) | 2020-09-21 | 2020-09-21 | Low-fat low-sugar low-calorie cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113647436A (en) * | 2021-08-23 | 2021-11-16 | 青岛丹香投资管理有限公司 | Low-sugar low-fat cake formula and processing technology thereof |
| CN113693107A (en) * | 2021-09-10 | 2021-11-26 | 孟繁彬 | Cake making formula |
-
2020
- 2020-09-21 CN CN202010997730.9A patent/CN112106806A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113647436A (en) * | 2021-08-23 | 2021-11-16 | 青岛丹香投资管理有限公司 | Low-sugar low-fat cake formula and processing technology thereof |
| CN113693107A (en) * | 2021-09-10 | 2021-11-26 | 孟繁彬 | Cake making formula |
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Application publication date: 20201222 |