High-fiber-content sugar-free steamed cake and preparation method thereof

A sugar steaming and high-fiber technology is applied in the field of high-fiber sugar-free steamed cake and its preparation, which can solve the problem of high sugar content in cakes, and achieve the effects of improving effective decomposition, mild processing technology, and maintaining appearance and taste.

Inactive Publication Date: 2019-02-19
山西绿牧德品乳业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention mainly solves the problem of high sugar content in cakes, and provides a high-fiber sugar-free steamed cake and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of high-fiber sugar-free steamed cake, the steps are:

[0022] 1) Weigh the following raw materials for use: 30g of apples and bananas, 10g of wheat bran, 2g of cellulase, 2g of pectinase, 10g of yam, 120g of low-gluten flour, 80g of eggs, 20g of edible oil, and 80g of milk.

[0023] 2) dry-grinding the wheat bran and passing through an 80-mesh sieve to obtain wheat bran fine powder, and puffing the wheat bran fine powder through an extruder to obtain puffed wheat bran;

[0024] 3) Cut the apples and bananas into pieces, add 0.5 times the total weight of water to make a slurry, mix them with puffed wheat bran, add cellulase and pectinase, and stir at a constant speed of 60 rpm for 40 minutes at 35°C to obtain Mix fruit puree.

[0025] 4) Heat the mixed fruit pulp to 60°C for 15 minutes, continue to stir during the heating process, and naturally cool to room temperature after the heating.

[0026] 5) Separate the egg whites and egg yolks, beat the ...

Embodiment 2

[0029] A preparation method of high-fiber sugar-free steamed cake, the steps are:

[0030] 1) Weigh the following raw materials for later use: 50g of apples, bananas and mangoes, 20g of wheat bran, 1g of cellulase, 3g of pectinase, 150g of low-gluten flour, 100g of eggs, 40g of edible oil, and 70g of milk.

[0031] 2) The wheat bran is dry ground and passed through a 100-mesh sieve to obtain wheat bran fine powder, and the wheat bran fine powder is expanded by an extruder to obtain puffed wheat bran.

[0032] 3) Cut apples, bananas, mangoes and yams into pieces, add 0.5 times their total weight in water to beat, mix with puffed wheat bran, add cellulase and pectinase, and keep a constant speed of 50 rpm at 30°C Stir for 60min to obtain mixed fruit slurry.

[0033] 4) Heat the mixed fruit pulp to 70°C for 20 minutes, continue to stir during the heating process, and naturally cool to room temperature after the heating.

[0034] 5) Separate the egg whites and egg yolks, beat th...

Embodiment 3

[0037] A preparation method of high-fiber sugar-free steamed cake, the steps are:

[0038] 1) Weigh the following raw materials for later use: 40g of apples, 15g of wheat bran, 3g of cellulase, 1g of pectinase, 20g of cabbage, 130g of low-gluten flour, 90g of eggs, 30g of edible oil, and 80g of milk.

[0039] 2) dry-grinding the wheat bran and passing through an 80-mesh sieve to obtain wheat bran fine powder, and puffing the wheat bran fine powder through an extruder to obtain puffed wheat bran;

[0040] 3) Cut apples and cabbage into pieces, add 0.5 times the total weight of water to beat, mix with puffed wheat bran, add cellulase and pectinase, and stir at a constant speed of 80 rpm at 32°C for 50 minutes to obtain Mix fruit puree.

[0041] 4) Heat the mixed fruit pulp to 80°C for 15 minutes, continue to stir during the heating process, and naturally cool to room temperature after the heating.

[0042] 5) Separate the egg whites and egg yolks, beat the egg whites for later...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a high-fiber-content sugar-free steamed cake and a preparation method thereof. The problem is solved that the sugar content of a cake is high, and on the basis of not adding sugar, the steamed cake has the same flavor and appearance as a sugar processed cake; raw materials include fruits, wheat bran, cellulase, pectinase, flour, eggs and edible oil; the wheat bran is grinded and then puffed, after the fruits are pulped and then mixed with the puffed wheat bran, the cellulase and the pectinase are added, after enzymolysis and heating, a mixture material is obtained, and then other raw materials are added into the mixture material to process the steamed cake; compared with the prior art, the prepared high-fiber-content sugar-free steamed cake maintains the flavor and appearance of the cake prepared through an original preparation method on the basis of not adding refined sugar components, meanwhile, the prepared high-fiber-content sugar-free steamed cake contains abundant vitamin and mineral substances, the calorie of the steamed cake is greatly reduced, and the steamed cake is applicable to patients suffering from hypertension, hyperlipidemia, hyperglycemia and diabetes.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high-fiber, sugar-free steamed cake and a preparation method thereof. Background technique [0002] Traditional pastry products such as cakes are mostly made of flour, refined sugar, edible oil, etc., so cakes are regarded as high-sugar foods. Sugar is one of the essential materials in making pastry cakes. The more commonly used ones are granulated sugar and sugar. Powder and syrup, etc., sugar is not only the source of sweetness in pastry, sugar is also an important part of pastry. During the baking process, sugar will produce Maillard reaction, which will make the surface of the cake brown and emit fragrance, making it The color of the finished product is more beautiful; the filling effect of sugar is to help the whole egg or egg white to form a thick and long-lasting foam during the whipping process, increase the viscosity of the batter, improve the stability of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/02A21D2/36A21D8/04
CPCA21D2/36A21D2/366A21D8/042A21D13/02A21D13/062
Inventor 上官继德上官世华上官国华官继伟常江张利强
Owner 山西绿牧德品乳业股份有限公司
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