Anti-fatigue sugar-free pecan green bean cake and preparation method thereof

Abstract

The invention discloses an anti-fatigue sugar-free pecan green bean cake, which is prepared from the following raw materials in parts by weight: 80-120 parts of green beans, 20-30 parts of peas, 10-15 parts of pecan kernels, 10-15 parts of glutinous rice flour, 6-9 parts of tomatoes, 2-3 parts of hibiscus manihot flowers, 2-3 parts of pandan leaves, 1-2 parts of enoki mushroom, 1-2 parts of gynostemma pentaphyllum, 6-9 parts of sugar osmanthus, 2-3 parts of whey protein powder, 1-2 parts of momordica glycosides, 10-15 parts of vegetable oil and a proper amount of high temperature resistant alpha-amylase. By adopting the momordica glycosides with sweetness 300 times that of sucrose as a sweetener, the pecan green bean cake has zero calorie, has the advantages of clearing heat to moisten the lung, resolving phlegm for relieving cough, loosening the bowel to relieve constipation, preventing dental caries and the like, does not influence the blood sugar, and can meet the requirements of crowds suffering from diabetes, obesity, hyperlipidemia and the like; and the pecan kernels are crushed into small granules after aroma enhancement and then added into the green bean cake, so that the pecan green bean cake is crispy and delicious, is suitable for various crowds to eat with safety, and has the health-care effects of eliminating fatigue and the like.

Description

Technical field [0001] The invention relates to the technical field of health foods, in particular to an anti-fatigue sugar-free pecan mung bean cake and a preparation method thereof. Background technique [0002] Mung bean cake is one of the famous special pastries in my country. Its shape is regular and neat, its color is light yellow, the taste is soft and delicate, the tissue is fine and tight, the taste is fragrant, soft and non-sticky. Existing mung bean cakes mainly use sucrose as a sweetener, and excessive consumption can easily cause obesity, hyperglycemia, and insulin secretion disorders. [0003] Chinese Invention Patent Publication No. CN104012880A provides a method for making L-arabinose functional mung bean cake, in which L-arabinose is a low-calorie sweetener that can selectively affect the invertase that digests sucrose in the small intestine, thereby inhibiting Sucrose absorption, adding 4% to sucrose in proportion can inhibit the absorption of about 100% sucrose, ...

AI Technical Summary

Problems solved by technology

[0002] Mung bean cake is one of the famous specialty cakes in my country. It has a standardized shape, light yellow color, soft and delicate taste, fine and compact texture, fragrant taste, soft and non-sticky teeth. Regular consumption can lower blood pressure, clear fire and heat, strengthen the stomach and promote body fluids, but Existing mung bean cakes mainly use sucrose as a sweetener, and eating too much can easily cause obesity, hyperglycemia, insulin secretion disorders and other diseases

[0003] Chinese Invention Patent Publication No. CN104012880A provides a method for making mung bean cake with L-arabinose function, wherein L-arabinose is a low-calorie sweetener that can selectively affect the sucrase enzyme that digests sucrose in the small intestine, thereby inhibiting The absorption of sucrose, adding 4% of sucrose in proportion can make the human body inhibit the absorption of about 100% of sucrose, and its sweetness is only about 50% of sucrose. In order to achieve the same sweetness effect, add a lot of white sugar to mung bean cake , not only increases the cost, but also seriously affects the taste of mung bean cake