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Preparation method of low-sugar low-fat cake blank

A cake embryo and low-fat technology, which is applied in the field of cakes, can solve the problems of poor sensory properties of low-sugar and low-fat cake embryos, and achieve the effects of good external shape, fine tissue recovery, and good elasticity

Inactive Publication Date: 2021-04-09
江苏欧焙佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the traditional cake preparation method to produce low-sugar and low-fat cake embryos, the sensory properties are not good, and there are some problems

Method used

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  • Preparation method of low-sugar low-fat cake blank
  • Preparation method of low-sugar low-fat cake blank

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of preparation method of low-sugar and low-fat cake embryo

[0028] Low-sugar and low-fat cake embryo recipe:

[0029] 90g eggs, 30g low-gluten flour, 20g inulin, 10g white sugar, 20g lactitol, 10g soybean oil, 2g sodium carboxymethylcellulose, 0.5g citric fatty acid glyceride, 0.5g sodium glutamate, whey powder 7g, milk 10g, aluminum-free baking powder 2g.

[0030] Preparation:

[0031] 1 Making the batter:

[0032] Beat eggs, separate whites and yolks.

[0033] Liquid: Mix egg yolk, soybean oil, sodium carboxymethylcellulose, fatty acid citrate, sodium glutamate, 1 / 2 weight of lactitol and whey powder, stir well, and heat to 65°C;

[0034] Powder: Mix low-gluten flour and half the weight of inulin evenly, and dry at 50°C for 30 minutes;

[0035] Continuously add the heated liquid to the dry powder, stir while adding, and mix well;

[0036] 2 Production of custard: Mix the protein with half the weight of lactitol, beat with an egg beater at 1000rpm for 5 m...

Embodiment 2

[0042] A kind of preparation method of low-sugar and low-fat cake embryo

[0043] Low-sugar and low-fat cake embryo recipe:

[0044] 90g eggs, 30g low-gluten flour, 20g inulin, 10g white sugar, 20g lactitol, 10g soybean oil, 2g sodium carboxymethylcellulose, 0.5g citric fatty acid glyceride, 0.5g sodium glutamate, whey powder 7g, milk 10g, aluminum-free baking powder 2g.

[0045] Preparation:

[0046] 1 Making the batter:

[0047] Beat eggs, separate whites and yolks.

[0048] Liquid: Mix egg yolk, soybean oil, sodium carboxymethylcellulose, fatty acid citrate, sodium glutamate, 1 / 2 weight of lactitol and whey powder, stir evenly, and heat to 60°C;

[0049] Powder: Mix low-gluten flour and half the weight of inulin evenly, and dry at 60°C for 20 minutes;

[0050] Continuously add the heated liquid to the dry powder, stir while adding, and mix well;

[0051] 2 Production of custard: Mix egg whites with half the weight of lactitol, beat with an egg beater at 800rpm for 5 m...

Embodiment 3

[0057] A kind of preparation method of low-sugar and low-fat cake embryo

[0058] Low-sugar and low-fat cake embryo recipe:

[0059] Egg 90g, low-gluten flour 30g, inulin 20g, white sugar 10g, lactitol 20g, peanut oil 10g, carrageenan 2g, citric fatty acid glyceride 0.5g, sodium glutamate 0.5g, whey powder 7g, milk 10g, Aluminum-free baking powder 2g.

[0060] Preparation:

[0061] 1 Making the batter:

[0062] Beat eggs, separate whites and yolks.

[0063] Liquid: Mix egg yolk, peanut oil, carrageenan, citric acid fatty acid glyceride, sodium glutamate, 1 / 2 weight of lactitol and whey powder, stir well, and heat to 65°C;

[0064] Powder: Mix low-gluten flour and half the weight of inulin evenly, and dry at 50°C for 30 minutes;

[0065] Continuously add the heated liquid to the dry powder, stir while adding, and mix well;

[0066] 2 Production of custard: Mix the protein with half the weight of lactitol, beat with an egg beater at 1000rpm for 5 minutes, add 1 / 2 the weight ...

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Abstract

The invention discloses a preparation method of a low-sugar low-fat cake blank. The preparation method comprises the following steps of: S1, making paste; S2, making egg paste; and S3, making the cake blank. According to the preparation method of the low-sugar low-fat cake blank, the use amount of white granulated sugar and vegetable oil in raw materials is reduced, the preparation method comprises the steps of making the paste, making the egg paste and making the cake blank, and key factors influencing the sensory properties of the low-sugar low-fat cake blank product exist in the making of the paste and the making of the egg paste. The cake blank obtained by adopting the preparation method is good in fragrance, pure in taste, proper in sweetness, free of bitter taste, soft, fine, good in external form and good in elasticity, can be quickly pressed down to recover fine tissues, is roughly uniform in small hole distribution, and has good sensory properties.

Description

technical field [0001] The invention belongs to the technical field of cakes, and in particular relates to a method for preparing low-sugar and low-fat cake embryos. Background technique [0002] Cakes are made from the main raw materials such as eggs, low-gluten flour, sugar, and oil. The high sugar and high fat of traditional cakes can easily lead to obesity and elevated blood lipids, so it is not suitable for diabetics. [0003] Replacing sugar with sweeteners and fat with oil substitutes is the development trend of healthy cakes. But sugar and fat are the key factors that affect the quality of the internal structure, external shape, flavor and mouthfeel of cake products. According to the traditional cake preparation method, the sensory properties of low-sugar and low-fat cake embryos are not good, and there are some problems. Contents of the invention [0004] In view of the above problems, the present invention proposes a method for preparing sweeteners instead of ...

Claims

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Application Information

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IPC IPC(8): A21D8/02A21D13/062A21D13/068A21D2/34A21D2/18A21D2/16A21D2/24
CPCA21D8/02A21D13/062A21D13/068A21D2/34A21D2/181A21D2/16A21D2/188A21D2/165A21D2/24
Inventor 陈海耀李明
Owner 江苏欧焙佳食品有限公司
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