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Weight-losing cakes

A cake and egg technology, applied in the field of slimming cakes, can solve the problems of not meeting consumers' taste, nutrition and health care needs, cakes lack of nutrition and health care functions, and not conducive to consumers' health, so as to reduce production and storage costs, The effect of shortening the extraction time and softening the texture

Inactive Publication Date: 2016-08-17
ANHUI QIAOMEIZI FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main raw materials of the cake are flour, eggs, white sugar, cream, and various additives are added to prolong the shelf life, increase the fragrance, and improve the taste. Additives, long-term consumption, is not conducive to the health of consumers
[0003] There are many varieties of cakes on the market, but they lack nutrition and health care functions and have a single taste, which cannot meet consumers' taste, nutrition and health care needs. The preparation of weight loss cakes can meet consumers' weight loss and slimming needs, and will have a broad market prospect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A slimming cake made of the following raw materials in parts by weight: low-gluten flour 56, konjac starch 10, eggs 57, rice bran oil 6, lactulose-oligosaccharide 14, mannitol 5, skimmed milk powder 18, dietary fiber pulp 5, Pine nuts 3, Angel aroma yeast 0.6, Shancun powder 0.4, natamycin 0.02, water 23.

[0019] For the konjac starch, select fresh, non-damaging mature konjac, fully wash away the sediment, keep the konjac skin intact, and first place it at -53°C for vacuum freeze-drying until the water content is 43%, then microwave freeze-drying, heating temperature The temperature is 93°C, the microwave frequency is 1.2MHz, dried until the water content is 4%, cut into 2-3cm pieces, ground, and passed through a 180-mesh sieve to obtain konjac starch.

[0020] Described dietary fiber pulp, get the raw material of following weight ratio: Fat vegetables: mulberry: orange: pumpkin flower: Coprinus comatus: yellow peach=16:12:8:8:6:5, clean, remove miscellaneous, beating,...

Embodiment 2

[0029] A slimming cake, made of the following raw materials in parts by weight: low-gluten flour 57, konjac starch 11, eggs 58, rice bran oil 7, lactulose-oligosaccharide 15, mannitol 6, skimmed milk powder 19, dietary fiber pulp 5, Pine nuts 3, Angel aroma yeast 0.7, Shancun powder 0.4, natamycin 0.02, water 24.

[0030] Described dietary fiber pulp, get the raw material of following weight ratio: Fat vegetables: mulberry: orange: pumpkin flower: Coprinus comatus: yellow peach=17:13:10:9:7:6, clean, remove miscellaneous, beating, Heat to 63°C, carry out the first-stage homogenization at 24MPa and the second-stage homogenization at 6.5MPa, and pass through a 130-mesh sieve to obtain dietary fiber slurry.

[0031] Preparation method, with embodiment 1.

Embodiment 3

[0033] A slimming cake, made of the following raw materials in parts by weight: low-gluten flour 58, konjac starch 12, eggs 59, rice bran oil 8, lactulose-oligosaccharide 16, mannitol 7, skimmed milk powder 20, dietary fiber pulp 6, Pine nuts 4, Angel aroma yeast 0.8, Shancun powder 0.5, natamycin 0.03, water 25.

[0034] Described dietary fiber pulp, get the raw material of following weight ratio: Fat vegetables: mulberry: orange: pumpkin flower: Coprinus comatus: yellow peach=17:13:10:10:7:6, wash, remove miscellaneous, beating, Heating to 64°C, carrying out the first-stage homogenization at 25MPa and the second-stage homogenization at 7MPa, passing through a 140-mesh sieve to obtain dietary fiber pulp.

[0035] Preparation method, with embodiment 1.

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PUM

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Abstract

The invention discloses weight-losing cakes. The weight-losing cakes are prepared from the following raw materials: low-gluten flour, konjac starch, eggs, rice bran oil, lactosucrose, mannitol, skim milk powder, dietary fiber paste, pine nuts, Angel aroma-increasing yeast, centrum powder, natamycin and water. The weight-losing cakes provided by the invention are scientific in formula, fine smooth and sweet, soft in texture, balanced in nutrients and easy to absorb; the content of fat is reduced by 36% and the weight-losing cakes do not contain sucrose and contain rich cellulose, so that the weight-losing cakes have the effects of losing weight and slimming, detoxifying and maintaining beauty, preventing tooth decay, enhancing the resistance and resisting cancers; the starch paste is fermented by the Angel aroma-increasing yeas and is mellow and rich; after the starch paste is baked, air pores are uniform, fine and dense, so that the cakes are soft and palatable; the konjac starch is obtained by freezing and drying and then grinding, has the effect of preventing from browning and is high in nutrient content; the extraction time is shortened by 1 / 5 and the power yield is improved by 13%, so that the cost is saved; ultrahigh-pressure and low-temperature sterilization is carried out and a natural antibacterial layer is sprayed on the surface layer, so that the guarantee period at a room temperature can reach 7 days and the production cost and the storage cost are obviously reduced.

Description

technical field [0001] The invention mainly relates to the technical field of cake processing, in particular to a slimming cake. Background technique [0002] The cake is full of color and fragrance, soft in texture and rich in fragrance, and has always been loved by people. The main raw materials of the cake are flour, eggs, white sugar, cream, and various additives are added to prolong the shelf life, increase the fragrance, and improve the taste. Such additives, long-term consumption, are not conducive to the health of consumers. [0003] There are many varieties of cakes on the market, but they lack nutrition and health care functions and have a single taste, which cannot meet consumers' taste, nutrition and health care needs. The preparation of weight loss cakes can meet consumers' weight loss and slimming needs, and will have a broad market prospect. . Contents of the invention [0004] In order to make up for the defects of the prior art, the object of the presen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34A21D2/18A21D2/14
CPCA21D2/14A21D2/181A21D2/186A21D2/34A21D2/36A21D2/364
Inventor 赵东旭
Owner ANHUI QIAOMEIZI FOODS CO LTD
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