Cake without flour, sugar and cream as well as butter, and manufacturing method for same

A production method, flourless technology, applied in sugar-free, butter-free cake making, and flour-free fields, can solve the problems of easily forming thrombus, affecting the development of the central nervous system, and increasing the incidence of atherosclerosis

Inactive Publication Date: 2017-01-04
张晖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the ratio of traditional cakes, the proportion of cream and butter is relatively high. If excessive intake, it will also cause various diseases
The cream and butter on the cake products on the market are mostly margarine butter or vegetable butter, and their ingredients are mainly trans fatty acids. Eating too much will increase the concentration of low-density lipoprotein in the blood, and the concentration of high-density lipoprotein The concentration will decrease, the viscosity of blood will increase, easy to form thrombus, increase the incidence of atherosclerosis, and also affect the development of the central nervous system of children and adolescents

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] A flourless, sugar-free, and butter-free cake, based on a 1-pound cake, has the following ingredients by mass:

[0072] Yam powder 15g

[0073] Chestnut powder 10 grams

[0074] Pueraria powder 20 grams

[0075] Walnut powder 5 grams

[0076] 15g almond flour

[0077] 15 grams canola oil

[0078] 70 grams of egg liquid

[0079] Date Palm Jam 50g

[0080] 20g lemon juice

[0081] Among them, the production method of date palm paste is as follows: remove the pits and stalks of dates, soak dates in pure water at a ratio of 2:1, then grind them into puree with a cooking machine, and boil them in a copper pot over high heat. Boil until it reaches 103°C, then put it in a sealed bottle and let it cool for later use.

[0082] The cake making process is as follows:

[0083] Make egg yolk paste: first separate the egg whites and egg yolks, and freeze the egg whites for 10 minutes in the refrigerator to make them more stable when whipped. In addition, add 10 grams of lemo...

Embodiment 2

[0092] A flourless, sugar-free, and butter-free cake, based on a 1-pound cake, has the following ingredients by mass:

[0093] Yam powder 10g

[0094] Chestnut powder 5 grams

[0095] Pueraria powder 15 grams

[0096] 3 grams of walnut powder

[0097] 10g almond flour

[0098] 10 grams canola oil

[0099] 60 grams of egg liquid

[0100] 40g date palm paste

[0101] 15g lemon juice

[0102] The composition of the mounting sauce is as follows:

[0103] Sakyamuni pulp 230g

[0104] Red meat dragon fruit 5 grams

[0105] 240 grams of iron stick Huaishan

[0106] In embodiment 2, except that the formula ratio of cake flour is different, other production processes are all the same as embodiment 1. However, in this embodiment, a decoration step is added, which is mainly carried out after demoulding and before storage, mainly using the decoration sauce to process and beautify the cake.

[0107] Production of mounting sauce: Peel the yam and steam it in water. When the yam is...

Embodiment 3

[0110] A flourless, sugar-free, and butter-free cake, based on a 1-pound cake, has the following ingredients by mass:

[0111] Chinese yam powder 20g

[0112] Chestnut powder 15 grams

[0113] Pueraria powder 25 grams

[0114] 8 grams of walnut powder

[0115] 20g almond flour

[0116] 20g canola oil

[0117] 80 grams of egg liquid

[0118] 60g date palm paste

[0119] 25g lemon juice

[0120] The composition of the mounting sauce is as follows:

[0121] 200g custard fruit pulp

[0122] Red meat dragon fruit 15 grams

[0123] 160g iron bar yam

[0124] In embodiment 3, except that the formula ratio of cake powder is different, other preparation processes are all identical with embodiment 2. During the production process, the mounting sauce can be matched to the final cake weight to make a 1-pound cake.

[0125] The cake made by above-mentioned embodiment 1, embodiment 2, embodiment 3 is all similar with traditional cake in appearance, color and luster, tissue, tast...

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PUM

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Abstract

The invention discloses a cake without flour, sugar and cream as well as butter. All components of the cake are proportioned according to weight by parts: 10 to 20 parts of Chinese yarn powder, 5 t o15 parts of Chinese chestnut powder, 15 to 25 parts of kudzu vine root powder, 3 to 8 parts of walnut powder, 10 to 20 parts of almond powder, 10 to 20 parts of colleseed oil, 60 to 80 parts of egg liquid, 40 to 60 parts of date palm and 15 to 20 parts of lemon juice. The invention also discloses a method of manufacturing the cake. Density, mellowness, taste and shape of the cake meet technology standards of traditional cakes; and high heat, high sugar and great fat of traditional cakes can be avoided, so the cake meets health-caring and eating standards.

Description

technical field [0001] The invention relates to the field of cake making, and more specifically relates to a flour-free, sugar-free, cream-free and butter-free cake making method. Background technique [0002] The technical principle of the existing Western-style cake is to use eggs, sugar, flour and heavy oil as the main raw materials, through the mechanical action of stirring or the chemical action of bulking, and then baked for a precise time, and the soft, sweet and delicious cakes are produced. baked goods. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, or substitute with gluten and starch), shortening (usually butter or margarine, and low-fat cakes will use juice concentrate instead), liquid (milk, water or fruit juice), flavor and leavening agent (such as yeast or baking powder). [0003] The production process of traditional cakes is (take the chiffon cake for birthday cake as an example) [0004] Making cake batter - beati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 张晖
Owner 张晖
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