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Low-sugar high-dietary fiber health cake

A technology of high dietary fiber and cakes, which is applied in the fields of baked food, food science, and dough processing, etc. It can solve the problems of inability to realize large-scale production, hard-fed cakes are not soft enough, and cumbersome operating procedures, etc., to improve humoral immune function, Improve anti-cancer function and enhance the effect of cellular immune function

Inactive Publication Date: 2019-12-31
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the low essence of tartary buckwheat, poor viscosity and the deficiency of the existing production process, the produced bitter cake is not soft enough, easy to fall apart, the taste is relatively dry and wet, the quality is unstable, the operation process is cumbersome, and it cannot be scaled up. production, leading to a relatively low market share

Method used

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  • Low-sugar high-dietary fiber health cake
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  • Low-sugar high-dietary fiber health cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Raw material processing: Sieve tartary buckwheat powder through a 100-mesh sieve, sieve perilla seeds to remove debris, stir-fry at 130°C for 6 minutes, let stand for 10 minutes to cool; egg 50 grams, separate egg white from egg yolk;

[0027] (2) Mixing powder: take by weighing 50 grams of tartary buckwheat powder, 7 grams of perilla seeds, 6.4 grams of xylitol, 0.1 grams of baking powder, and 0.2 grams of salt, and mix evenly to obtain mixed powder;

[0028] (3) Prepare the batter: slowly add 50 grams of water to the mixed powder, and add 9 grams of egg yolk and peanut oil, and stir at a low speed of 45 times / min;

[0029] (4) Foaming: Put the egg whites into the egg beater and whip them. During the whipping process, you need to add 4 grams of white granulated sugar. Add the white granulated sugar in three times. Add when the egg white is in fine bubbles, and the third time is when the egg white is in a thick liquid state but before wet foaming; beat until the sur...

Embodiment 2

[0036] (1) Raw material processing: Sieve tartary buckwheat powder through a 100-mesh sieve, sieve perilla seeds to remove debris, stir-fry at 150°C for 8 minutes, let stand for 10 minutes to cool; egg 50 grams, separate egg white from egg yolk;

[0037] (2) Mixing powder: take by weighing 50 grams of tartary buckwheat powder, 11 grams of perilla seeds, 9.6 grams of xylitol, 0.2 grams of baking powder, and 0.2 grams of salt, and mix evenly to obtain mixed powder;

[0038] (3) Prepare the batter: slowly add 50 grams of water to the mixed powder, and add 11 grams of egg yolk and peanut oil, and stir at a medium speed of 60 times / min;

[0039] (4) Foaming: Put the egg whites into the egg beater and whip them. During the whipping process, you need to add 4 grams of white sugar. The white sugar is added in three times. Add it when the egg white is in fine bubbles, and add it for the third time when the egg white is in a thick liquid state but before wet foaming; beat until the surf...

Embodiment 3

[0046] (1) Raw material processing: Sieve tartary buckwheat powder through a 100-mesh sieve, sieve perilla seeds to remove debris, stir-fry at 140°C for 7 minutes, let stand for 10 minutes to cool; egg 50 grams, separate egg white from egg yolk;

[0047] (2) Mixing powder: take by weighing 50 grams of tartary buckwheat powder, 9 grams of perilla seeds, 8 grams of xylitol, 0.1 gram of baking powder, and 0.2 gram of salt, and mix evenly to obtain a mixed powder;

[0048] (3) Prepare the batter: slowly add 50 grams of water to the mixed powder, and add 13 grams of egg yolk and peanut oil, and stir at a medium speed of 60 times / min;

[0049] (4) Foaming: Put the egg whites into the egg beater and whip them. During the whipping process, you need to add 4 grams of white sugar. The white sugar is added in three times. Add when the egg white is in fine bubbles, and add the third time when the egg white is in a thick liquid state but before wet foaming; beat until the surface of the eg...

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Abstract

The invention relates to the technical field of food processing, and in particular to a low-sugar high-dietary fiber health cake. The cake is prepared from the following raw materials in parts by weight: 50 parts of tartary buckwheat flour, 7-11 parts of perilla seeds, 6.4-9.6 parts of xylitol, 0.1-0.2 part of baking powder, 9-13 parts of peanut oil, 0.2 part of table salt, 4 parts of white granulated sugar, 50 parts of water and 50 parts of eggs. The cake prepared by the invention contains a large amount of proteins, vitamins, fatty acids, amino acids, B vitamins and nutritional ingredients such as iron, calcium, magnesium, potassium, selenium, iodine and the like, can enhance intelligence and memory, protect eyesight, lower blood pressure, cholesterol and blood lipids, and further can significantly reduce the risk of atherosclerosis, cerebral thrombosis and cardiovascular diseases and many chronic diseases.

Description

technical field [0001] The invention relates to a health-care cake with low sugar and high dietary fiber, belonging to the technical field of food processing. Background technique [0002] With the continuous development of baking technology, the types of pastries tend to be diversified, including cakes, toasts, etc., which are constantly pouring into people's lives. Common cakes in daily life are made from wheat flour, white granulated sugar, eggs as main ingredients and various spices. With the improvement of living standards, people pay more attention to the quality of life, all kinds of natural green food without additives, health care and non-fried food are favored by people. [0003] In recent years, with the enhancement of people's health awareness, especially the rapid increase of the three-high population in my country, the market for healthy baked foods with low sugar and high dietary fiber is extremely broad. Cake, as a kind of convenience food, is more and more...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/06A21D13/047A21D2/36A21D2/18A21D8/04
CPCA21D13/062A21D13/06A21D13/047A21D2/36A21D2/181A21D8/045
Inventor 胡文忠刘思思杨香艳赵琪琪张晓芳廖嘉
Owner DALIAN NATIONALITIES UNIVERSITY
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