CN115380933A - 一种零糖低卡海绵蛋糕及其制备方法 - Google Patents
一种零糖低卡海绵蛋糕及其制备方法 Download PDFInfo
- Publication number
- CN115380933A CN115380933A CN202211179910.1A CN202211179910A CN115380933A CN 115380933 A CN115380933 A CN 115380933A CN 202211179910 A CN202211179910 A CN 202211179910A CN 115380933 A CN115380933 A CN 115380933A
- Authority
- CN
- China
- Prior art keywords
- low
- flour
- calorie
- cake
- zero
- Prior art date
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 28
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 18
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims description 60
- 102000002322 Egg Proteins Human genes 0.000 claims description 25
- 108010000912 Egg Proteins Proteins 0.000 claims description 25
- 239000002285 corn oil Substances 0.000 claims description 21
- 235000005687 corn oil Nutrition 0.000 claims description 21
- 235000020183 skimmed milk Nutrition 0.000 claims description 21
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 20
- 235000021307 Triticum Nutrition 0.000 claims description 20
- 240000008042 Zea mays Species 0.000 claims description 20
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 20
- 235000005822 corn Nutrition 0.000 claims description 20
- 235000014103 egg white Nutrition 0.000 claims description 20
- 210000000969 egg white Anatomy 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 17
- 235000013601 eggs Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 210000002969 egg yolk Anatomy 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 7
- 244000013123 dwarf bean Species 0.000 claims description 6
- 235000021278 navy bean Nutrition 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013345 egg yolk Nutrition 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 235000021312 gluten Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims 3
- 235000000346 sugar Nutrition 0.000 abstract description 20
- 239000008280 blood Substances 0.000 abstract description 15
- 210000004369 blood Anatomy 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 11
- 235000013325 dietary fiber Nutrition 0.000 abstract description 6
- 208000008589 Obesity Diseases 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 235000020824 obesity Nutrition 0.000 abstract description 5
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 5
- 206010020772 Hypertension Diseases 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 102000004877 Insulin Human genes 0.000 abstract description 2
- 108090001061 Insulin Proteins 0.000 abstract description 2
- 235000019681 Low Energy Density Foods Nutrition 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 230000008021 deposition Effects 0.000 abstract description 2
- 102000038379 digestive enzymes Human genes 0.000 abstract description 2
- 108091007734 digestive enzymes Proteins 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 229940125396 insulin Drugs 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 235000021332 kidney beans Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 101710171801 Alpha-amylase inhibitor Proteins 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000003392 amylase inhibitor Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000005802 health problem Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010075 Coma hepatic Diseases 0.000 description 1
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000005744 Glycoside Hydrolases Human genes 0.000 description 1
- 108010031186 Glycoside Hydrolases Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015219 food category Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 201000001059 hepatic coma Diseases 0.000 description 1
- 208000007386 hepatic encephalopathy Diseases 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 238000010077 mastication Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
Classifications
-
- 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
- A21D2/362—Leguminous plants
-
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
Landscapes
- 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)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明公开了一种零糖低卡海绵蛋糕及其制备方法,使用功能性低聚糖、添加了白芸豆粉,使蛋糕拥有独特地香气、质地更加细腻松软、能量低,同时也增加了蛋糕中膳食纤维的含量,白芸豆中的α‑AI阻断人体对淀粉类食物所产生的热量的吸收,低聚木糖很难被人体消化酶所分解,它的能量值几乎为零,既不影响血糖浓度,也不增加血糖中胰岛素水平,并且不会形成脂肪沉积,可在低能量食品中发挥作用。而低聚木糖可以调节肠道菌群健康,促进矿物质钙的吸收,增强免疫力。用此方法制作的海绵蛋糕控糖、低卡,维生素、膳食纤维等营养物质含量丰富,更适合于“三高”和肥胖的人群食用。
Description
技术领域
本发明涉及食品技术领域,特别是一种零糖低卡海绵蛋糕及其制备方法。
背景技术
焙烤食品是世界上消费量最大的食品种类之一,而蛋糕作为其主要形式,是一类高热量烘焙食品,通常具有柔软的质地和香甜的口感,其主要的原料是面粉、鸡蛋、蔗糖。蛋糕中使用的精细小麦粉本身含有营养缺陷,导致传统海绵蛋糕营养价值降低,其次蛋糕中的蔗糖是一种高热量的碳水化合物,摄入过量容易引起肥胖和超重等健康问题,进而增加心脑血管疾病、高血压和糖尿病等发病风险。
海绵蛋糕是以低筋面粉、糖、鸡蛋为主要原料,配以一定的辅料,经充分搅打充气、调糊、注模、焙烤而成的组织松软,状似海绵的糕状制品。因其感官品质佳、保质时间长,被消费者广泛接受。但海绵蛋糕中糖和油含量较高,属于高糖、高热量食品,长期摄入此类食品会给人体健康带来一定的影响。随着人们生活质量的不断提高和消费观念的日益转变,人们越来注重长期食用细粮给人体带来的不良影响和摄入高热量甜味剂带来的健康问题,对高膳食纤维、低热量、控糖食品需求量日益增加。
白芸豆粉是人们把植物白芸豆种子去掉外皮后经过研磨加工得到的一种常见食材。白芸豆中含有的α-淀粉酶抑制剂是一种天然生物活性物质,α-AI是一种糖苷水解酶。α-AI能够使胰淀粉酶与肠胃道内唾液的活性降低,延长人体内水解和消化食物中碳水化合物的时间,降低人体对淀粉糖类物质分解及吸收率,对人体起到降低血糖和血脂的作用。通过抑制血糖浓度,对糖尿病患者起到食疗的作用。同时,由于α-AI可减少脂肪的堆积,非常适合肥胖患者日常饮食。此外,白芸豆富含的尿毒酶、皂甙和多种球蛋白,可以增强患者免疫力,尤其对肝昏迷患者的治疗起着重要作用。低聚木糖是由D-木糖通过β-1,4糖苷键连接而成的线性直链多糖。低聚木糖也属于“难消化”的糖,摄入后不会引起血糖的升高。另一方面,它在肠道中选择性地喂养有益细菌,如双歧杆菌和乳酸菌,具有明显的促进增殖作用。与其他功能性低聚糖相比,XOS的有效剂量较低,每日的摄入量在0.7-1.4g时即可发挥有效的作用。具有抗龋齿性,对糖尿病相关的代谢异常,肥胖综合征等可以发挥有益的影响。目前市面上生产的大多数低能量控糖食品只是减少蔗糖和油脂的添加量,这样不仅容易造成产品感官品质恶劣,而且很难被糖尿病人、“三高”和肥胖人群等特殊人群接受。所以,应该采用杂粮、功能性低聚糖等替代物,在减少产品能量、增加膳食纤维、满足部分消费者消费需求的同时,提高产品的可接受性。
发明内容
本发明的目的是要解决现有技术中存在的不足,提供一种零糖低卡海绵蛋糕及其制备方法。
为达到上述目的,本发明是按照以下技术方案实施的:
本发明的第一个目的是要提供一种零糖低卡海绵蛋糕,所述零糖低卡海绵蛋糕由下原料制成:低筋小麦粉8%-15%、白芸豆粉9%-11%、玉米面粉6%-8%、鸡蛋25.5%-26.5%、脱脂牛奶25.5%-26.5%、玉米油8%-9%、低聚木糖8%-14%优选地,所述零糖低卡海绵蛋糕由下原料制成:低筋小麦粉11%、白芸豆粉10%、玉米面粉7%、鸡蛋26%、脱脂牛奶26%、玉米油9%、低聚木糖11%。
本发明的第二个目的是要提供一种零糖低卡海绵蛋糕的制备方法,包括以下步骤:
S1、按重量百分比称取原材料:低筋小麦粉8%-15%、白芸豆粉9%-11%、玉米面粉6%-8%、鸡蛋25.5%-26.5%、脱脂牛奶25.5%-26.5%、玉米油8%-9%、低聚木糖8%-14%;将低筋小麦粉、玉米面粉、白芸豆粉过80目筛备用;
S2、将脱脂牛奶与玉米油充分乳化混合备用;
S3、手动将蛋黄与蛋清分离,分3次向蛋清中加入低聚木糖,将蛋清打发至纹路明显且光滑雪白,勾起尾端呈坚挺状;
S4、首先向筛好的低筋小麦粉、玉米面粉、白芸豆粉中加入混合后的脱脂牛奶和玉米油,搅拌后加入步骤S3分离出的蛋黄再次搅拌将面粉糊混合均匀;然后将打发好的蛋清加入面粉糊中用刮刀翻拌均匀;
S5、将面糊从高处倒入模具中,轻震模具去除面糊中的大气泡;
S6、将蛋糕放入烤箱烤制;
S7、成品:将烤制好的蛋糕倒扣,在室温中冷却,包装,成品。
优选地,所述步骤S4中加入混合后的脱脂牛奶和玉米油后采用Z字形搅拌。
优选地,先上下火130℃烤60分钟,再150℃烤10分钟。
与现有技术相比,本发明由于使用了功能性低聚糖、添加了白芸豆粉,使蛋糕拥有独特地香气、质地更加细腻松软、能量低,同时也增加了蛋糕中膳食纤维的含量,白芸豆中的α-AI阻断人体对淀粉类食物所产生的热量的吸收,低聚木糖很难被人体消化酶所分解,它的能量值几乎为零,既不影响血糖浓度,也不增加血糖中胰岛素水平,并且不会形成脂肪沉积,可在低能量食品中发挥作用。而低聚木糖可以调节肠道菌群健康,促进矿物质钙的吸收,增强免疫力。用此方法制作的海绵蛋糕控糖、低卡,维生素、膳食纤维等营养物质含量丰富,更适合于“三高”和肥胖的人群食用。
具体实施方式
为使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步的详细说明。此处所描述的具体实施例仅用于解释本发明,并不用于限定发明。
实施例1
S1、按重量百分比称取原材料:低筋小麦粉15%、白芸豆粉9%、玉米面粉6%、鸡蛋26.5%、脱脂牛奶26.5%、玉米油9%、低聚木糖8%;将低筋小麦粉、玉米面粉、白芸豆粉过80目筛备用;
S2、将脱脂牛奶与玉米油充分乳化混合备用;
S3、手动将蛋黄与蛋清分离,分3次向蛋清中加入低聚木糖,将蛋清打发至纹路明显且光滑雪白,勾起尾端呈坚挺状;
S4、首先向筛好的低筋小麦粉、玉米面粉、白芸豆粉中加入混合后的脱脂牛奶和玉米油,Z字形搅拌后加入步骤S3分离出的蛋黄再次搅拌将面粉糊混合均匀;然后将打发好的蛋清加入面粉糊中用刮刀翻拌均匀;
S5、将面糊从高处倒入模具中,轻震模具去除面糊中的大气泡;
S6、将蛋糕放入预热好的烤箱中下层,先上下火130℃烤60分钟,再150℃烤10分钟;
S7、成品:将烤制好的蛋糕倒扣,在室温中冷却,包装,成品。
实施例2
S1、按重量百分比称取原材料:低筋小麦粉11%、白芸豆粉10%、玉米面粉7%、鸡蛋26%、脱脂牛奶26%、玉米油9%、低聚木糖11%;将低筋小麦粉、玉米面粉、白芸豆粉过80目筛备用;
S2、将脱脂牛奶与玉米油充分乳化混合备用;
S3、手动将蛋黄与蛋清分离,分3次向蛋清中加入低聚木糖,将蛋清打发至纹路明显且光滑雪白,勾起尾端呈坚挺状;
S4、首先向筛好的低筋小麦粉、玉米面粉、白芸豆粉中加入混合后的脱脂牛奶和玉米油,Z字形搅拌后加入步骤S3分离出的蛋黄再次搅拌将面粉糊混合均匀;然后将打发好的蛋清加入面粉糊中用刮刀翻拌均匀;
S5、将面糊从高处倒入模具中,轻震模具去除面糊中的大气泡;
S6、将蛋糕放入预热好的烤箱中下层,先上下火130℃烤60分钟,再150℃烤10分钟;
S7、成品:将烤制好的蛋糕倒扣,在室温中冷却,包装,成品。
实施例3
S1、按重量百分比称取原材料:低筋小麦粉8%、白芸豆粉11%、玉米面粉8%、鸡蛋25.5%、脱脂牛奶25.5%、玉米油8%、低聚木糖14%;将低筋小麦粉、玉米面粉、白芸豆粉过80目筛备用;
S2、将脱脂牛奶与玉米油充分乳化混合备用;
S3、手动将蛋黄与蛋清分离,分3次向蛋清中加入低聚木糖,将蛋清打发至纹路明显且光滑雪白,勾起尾端呈坚挺状;
S4、首先向筛好的低筋小麦粉、玉米面粉、白芸豆粉中加入混合后的脱脂牛奶和玉米油,Z字形搅拌后加入步骤S3分离出的蛋黄再次搅拌将面粉糊混合均匀;然后将打发好的蛋清加入面粉糊中用刮刀翻拌均匀;
S5、将面糊从高处倒入模具中,轻震模具去除面糊中的大气泡;
S6、将蛋糕放入预热好的烤箱中下层,先上下火130℃烤60分钟,再150℃烤10分钟;
S7、成品:将烤制好的蛋糕倒扣,在室温中冷却,包装,成品。
参考国家标准GB/T 20977-2009《糕点通则》对实施例1-3制得的白芸豆控糖海绵蛋糕进行感官评价,评价结果如表1所示。
表1
由表1可以看出实施例2的感官评价结果比实施例1和实施例3的结果更好,实施例2具有较好的形态、色泽、组织状态、滋味与口感并且无可见的杂质。与市售蛋糕相比,具有控糖、低卡等优点,符合目前大众的需求。
对实施例1-3制得的白芸豆控糖海绵蛋糕进行质构测定,其结果如表2所示。
表2
硬度/g | 弹性 | 粘聚性 | 咀嚼度 | |
实施例一 | 1022.89<sup>b</sup> | 0.40<sup>a</sup> | 0.89<sup>a</sup> | 362.01<sup>b</sup> |
实施例二 | 1265.21<sup>ab</sup> | 0.57<sup>a</sup> | 0.79<sup>b</sup> | 633.85<sup>a</sup> |
实施例三 | 1488.51<sup>a</sup> | 0.51<sup>a</sup> | 0.78<sup>b</sup> | 660.23<sup>a</sup> |
在蛋糕质构检测方面,常以硬度、咀嚼性、弹性和粘聚性等为指标,硬度、咀嚼性和粘聚性与蛋糕品质呈负相关,而弹性与蛋糕品质呈正相关。从表2可知,三个实施例的硬度和咀嚼度逐渐升高,而弹性和粘聚性呈不规则变化,这可能是由于玉米面粉和白芸豆粉添加量的增加导致硬度和咀嚼度的升高。结合上述分析可以得出,当低筋面粉添加量为11%,白芸豆粉为10%,低聚木糖添加量为11%时具有较好的硬度、咀嚼度和较为适宜的弹性、粘着性。在此条件下,制得的海绵蛋糕松软细腻、甜度适中、口感较好。
对实施例1-3制得的白芸豆控糖海绵蛋糕营养成分进行分析,其结果如表3所示。
表3
由表3可以看出,本申请的实施例1、实施例2、实施例3所制备的海绵蛋糕具有一定的膳食纤维含量、较高的蛋白质含量、较低的碳水化合物含量并且能量和脂肪含量较低。此外,利用本发明制备的海绵蛋糕含有的α-淀粉酶抑制剂,此物质具有降低血糖血脂、减少脂肪堆积等作用,有利于人体健康。
综上所述,本发明制备的白芸豆控糖海绵蛋糕,控糖、低卡、营养含量丰富,口感细腻,甜度适中,风味良好,非常适合“三高”人群和减肥人士食用。
本发明的技术方案不限于上述具体实施例的限制,凡是根据本发明的技术方案做出的技术变形,均落入本发明的保护范围之内。
Claims (5)
1.一种零糖低卡海绵蛋糕,其特征在于,所述零糖低卡海绵蛋糕由下原料制成:低筋小麦粉8%-15%、白芸豆粉9%-11%、玉米面粉6%-8%、鸡蛋25.5%-26.5%、脱脂牛奶25.5%-26.5%、玉米油8%-9%、低聚木糖8%-14%。
2.根据权利要求1所述的零糖低卡海绵蛋糕,其特征在于,所述零糖低卡海绵蛋糕由下原料制成:低筋小麦粉11%、白芸豆粉10%、玉米面粉7%、鸡蛋26%、脱脂牛奶26%、玉米油9%、低聚木糖11%。
3.一种如权利要求1所述的零糖低卡海绵蛋糕的制备方法,其特征在于,包括以下步骤:
S1、按重量百分比称取原材料:低筋小麦粉8%-15%、白芸豆粉9%-11%、玉米面粉6%-8%、鸡蛋25.5%-26.5%、脱脂牛奶25.5%-26.5%、玉米油8%-9%、低聚木糖8%-14%;将低筋小麦粉、玉米面粉、白芸豆粉过80目筛备用;
S2、将脱脂牛奶与玉米油充分乳化混合备用;
S3、手动将蛋黄与蛋清分离,分3次向蛋清中加入低聚木糖,将蛋清打发至纹路明显且光滑雪白,勾起尾端呈坚挺状;
S4、首先向筛好的低筋小麦粉、玉米面粉、白芸豆粉中加入混合后的脱脂牛奶和玉米油,搅拌后加入步骤S3分离出的蛋黄再次搅拌将面粉糊混合均匀;然后将打发好的蛋清加入面粉糊中用刮刀翻拌均匀;
S5、将面糊从高处倒入模具中,轻震模具去除面糊中的大气泡;
S6、将蛋糕放入烤箱烤制;
S7、成品:将烤制好的蛋糕倒扣,在室温中冷却,包装,成品。
4.根据权利要求1所述的零糖低卡海绵蛋糕的制备方法,其特征在于:所述步骤S4中加入混合后的脱脂牛奶和玉米油后采用Z字形搅拌。
5.根据权利要求1所述的零糖低卡海绵蛋糕的制备方法,其特征在于:先上下火130℃烤60分钟,再150℃烤10分钟。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202211179910.1A CN115380933A (zh) | 2022-09-27 | 2022-09-27 | 一种零糖低卡海绵蛋糕及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202211179910.1A CN115380933A (zh) | 2022-09-27 | 2022-09-27 | 一种零糖低卡海绵蛋糕及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN115380933A true CN115380933A (zh) | 2022-11-25 |
Family
ID=84129433
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202211179910.1A Pending CN115380933A (zh) | 2022-09-27 | 2022-09-27 | 一种零糖低卡海绵蛋糕及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN115380933A (zh) |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100803722B1 (ko) * | 2007-03-16 | 2008-02-15 | 주식회사 대신제과 | 배 호두과자 제조방법 |
JP2008263852A (ja) * | 2007-04-20 | 2008-11-06 | Kanou Shojuan:Kk | スポンジ |
US20160192664A1 (en) * | 2015-01-06 | 2016-07-07 | Ming Chen Lee | Composition of white kidney bean extract used in baked food processing |
CN106689266A (zh) * | 2016-12-09 | 2017-05-24 | 南陵县葛业协会 | 一种白芸豆减肥保健食品 |
CN107549255A (zh) * | 2017-10-17 | 2018-01-09 | 徐州工程学院 | 富含植物多糖的海绵蛋糕及其加工方法 |
CN108402144A (zh) * | 2018-04-28 | 2018-08-17 | 益家元品实业(厦门)有限公司 | 饼干及其生产方法 |
CN110024832A (zh) * | 2019-03-11 | 2019-07-19 | 潍坊职业学院 | 一种低脂低糖蛋糕及其制备方法 |
CN111387248A (zh) * | 2020-03-30 | 2020-07-10 | 阜阳师范大学 | 一种黄梨皮黑米戚风蛋糕及其制备方法 |
CN111480674A (zh) * | 2020-04-27 | 2020-08-04 | 安徽五谷香生物科技有限公司 | 一种小麦低聚肽膳食纤维代餐饼干 |
CN112021369A (zh) * | 2020-06-05 | 2020-12-04 | 江南大学 | 一种低升糖指数(gi)的营养代餐饼干及其工业化量产方法 |
CN112586538A (zh) * | 2020-12-28 | 2021-04-02 | 江汉大学 | 一种芸豆蛋糕预拌粉、芸豆微波蛋糕及其制备方法 |
-
2022
- 2022-09-27 CN CN202211179910.1A patent/CN115380933A/zh active Pending
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100803722B1 (ko) * | 2007-03-16 | 2008-02-15 | 주식회사 대신제과 | 배 호두과자 제조방법 |
JP2008263852A (ja) * | 2007-04-20 | 2008-11-06 | Kanou Shojuan:Kk | スポンジ |
US20160192664A1 (en) * | 2015-01-06 | 2016-07-07 | Ming Chen Lee | Composition of white kidney bean extract used in baked food processing |
CN106689266A (zh) * | 2016-12-09 | 2017-05-24 | 南陵县葛业协会 | 一种白芸豆减肥保健食品 |
CN107549255A (zh) * | 2017-10-17 | 2018-01-09 | 徐州工程学院 | 富含植物多糖的海绵蛋糕及其加工方法 |
CN108402144A (zh) * | 2018-04-28 | 2018-08-17 | 益家元品实业(厦门)有限公司 | 饼干及其生产方法 |
CN110024832A (zh) * | 2019-03-11 | 2019-07-19 | 潍坊职业学院 | 一种低脂低糖蛋糕及其制备方法 |
CN111387248A (zh) * | 2020-03-30 | 2020-07-10 | 阜阳师范大学 | 一种黄梨皮黑米戚风蛋糕及其制备方法 |
CN111480674A (zh) * | 2020-04-27 | 2020-08-04 | 安徽五谷香生物科技有限公司 | 一种小麦低聚肽膳食纤维代餐饼干 |
CN112021369A (zh) * | 2020-06-05 | 2020-12-04 | 江南大学 | 一种低升糖指数(gi)的营养代餐饼干及其工业化量产方法 |
CN112586538A (zh) * | 2020-12-28 | 2021-04-02 | 江汉大学 | 一种芸豆蛋糕预拌粉、芸豆微波蛋糕及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2460303C1 (ru) | Композиция и способ производства овсяных пряников с использованием профилактической добавки - арабиногалактана | |
CN111066847A (zh) | 一种适用于糖尿病患者的低gi月饼及其制备方法 | |
CN105707696A (zh) | 杂粮营养面 | |
WO2013079084A1 (en) | Bakery product and method for the preparation thereof | |
CN113068731A (zh) | 一种低热量无蔗糖无油无面粉添加新型蛋糕及其制备方法 | |
KR100795971B1 (ko) | 식이섬유보충용 기능성 케익 | |
WO2007063349A1 (en) | Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals | |
EP1629729A2 (en) | Use of a crosslinked or inhibited starch product | |
Hager | Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products | |
CN110810468B (zh) | 一种生酮曲奇及其制备方法 | |
CN112450252A (zh) | 一种增强饱腹感的代餐冷加工糕点及其制备方法 | |
CN115380933A (zh) | 一种零糖低卡海绵蛋糕及其制备方法 | |
CN108477262B (zh) | 预拌粉及其制备方法 | |
KR102247298B1 (ko) | 월병조성물 및 제조방법 | |
CN113907111A (zh) | 一种控糖降脂的绿豆代餐饼干及其制备方法 | |
CN1718103A (zh) | 枸杞青稞系列保健食品 | |
JP2002136272A (ja) | ダイエット食品及び糖尿病用食品並びにそれらの製造方法 | |
CN111066849A (zh) | 一种青稞糕点及其制备方法 | |
JP5080947B2 (ja) | 無糖質イースト菌発酵製品の製造方法 | |
CN111657319A (zh) | 一种无麸质苦荞大米曲奇饼干及其制备方法 | |
KR20160147312A (ko) | 감귤 초코파이 제조방법 및 그 제조방법에 의해 제조된 감귤 초코파이 | |
US20080199566A1 (en) | Fermented food and its preparation | |
CN115997804B (zh) | 米饼及其生产方法 | |
CN108902673A (zh) | 一种易吸收的滋润养生型面粉 | |
CN117502600B (zh) | 一种冲泡即食型大米粉制品组合物及其制备方法和应用 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |