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White peach oolong flavor dry egg cake formula and preparation method thereof

A technology of dried oolong cakes, which is applied in the direction of baking, baked foods with modified ingredients, and tuber baked foods, etc., which can solve the problems of insufficient nutrients, low moisture content, and insignificant efficacy of dry cakes, and achieve the goal of maintaining intestinal Normal function of the intestinal tract, low moisture content, and rich nutrients

Inactive Publication Date: 2021-08-31
山东星光首创生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of lack of nutrients in existing dry cakes, polysaccharides are easy to become fat, and the effect is not obvious. It provides a white peach oolong-flavored dry cake formula and its preparation method. The product has low moisture content and is easy to store for a long time

Method used

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  • White peach oolong flavor dry egg cake formula and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Recipe: 50g wheat flour, 11g black whole wheat flour, 20g buckwheat flour, 2g konjac powder, 0.2g edible salt, 2.5g white peach oolong tea powder, 1g baking powder, 0.4g citric acid, 16.4g salad oil, 0.4g tartar powder, Egg 210g, milk 55g, fructo-oligosaccharide 80g, galacto-oligosaccharide 20g, allulose 40g, white cocoa butter 40g, soybean lecithin 1g, γ-aminobutyric acid 0.2g.

[0028] The processing technology is as follows:

[0029] Step (1) Preparation of mixed flour, put the weighed wheat flour, buckwheat flour, black whole wheat flour, konjac powder, edible salt, white peach oolong tea powder (accounting for 2 / 3 of the total amount of white peach oolong tea powder), baking powder through a 60-mesh sieve Mix well to obtain mixed powder; put the weighed fructo-oligosaccharide, galacto-oligosaccharide and allulose sugar powder through a pulverizer to pulverize and mix evenly to prepare mixed sugar powder for later use.

[0030] Step (2) Preparation of protein paste...

Embodiment 2

[0036] Recipe: 40g wheat flour, 7g black whole wheat flour, 16g buckwheat flour, 1.5g konjac powder, 0.15g edible salt, 2g white peach oolong tea powder, 0.5g baking powder, 0.2g citric acid, 14.4g salad oil, 0.4g tartar powder , egg 200g, milk 45g, fructo-oligosaccharide 70g, galacto-oligosaccharide 15g, allulose 30g, white cocoa butter 35g, soybean lecithin 1g, γ-aminobutyric acid 0.2g.

[0037] The processing technology is as follows:

[0038] Step (1) Preparation of mixed flour, put the weighed wheat flour, buckwheat flour, black whole wheat flour, konjac powder, edible salt, white peach oolong tea powder (accounting for 2 / 3 of the total amount of white peach oolong tea powder), baking powder through a 60-mesh sieve Mix well to obtain mixed powder; put the weighed fructo-oligosaccharide, galacto-oligosaccharide and allulose sugar powder through a pulverizer to pulverize and mix evenly to prepare mixed sugar powder for later use.

[0039] Step (2) Preparation of protein pa...

Embodiment 3

[0045] Recipe: 60g wheat flour, 15g black whole wheat flour, 24g buckwheat flour, 2.5g konjac powder, 0.25g edible salt, 3g white peach oolong tea powder, 1.5g baking powder, 0.6g citric acid, 18.4g salad oil, 0.4g tartar powder , egg 280g, milk 65g, fructo-oligosaccharide 90g, galacto-oligosaccharide 25g, allulose 40g, white cocoa butter 45g, soybean lecithin 1g, γ-aminobutyric acid 0.2g.

[0046] The processing technology is as follows:

[0047] Step (1) Preparation of mixed flour, put the weighed wheat flour, buckwheat flour, black whole wheat flour, konjac powder, edible salt, white peach oolong tea powder (accounting for 2 / 3 of the total amount of white peach oolong tea powder), baking powder through a 60-mesh sieve Mix well to obtain mixed powder; put the weighed fructo-oligosaccharide, galacto-oligosaccharide and allulose sugar powder through a pulverizer to pulverize and mix evenly to prepare mixed sugar powder for later use.

[0048] Step (2) Preparation of protein p...

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Abstract

The invention discloses a white peach oolong flavor dry egg cake formula and a preparation method thereof. The white peach oolong flavor dry egg cake formula is characterized by comprising the following raw materials in percentage by weight: 8.36-8.80wt% of wheat flour, 1.46-2.20wt% of whole black wheat flour, 3.34-3.52wt% of buckwheat flour, 0.31-0.37wt% of konjac powder, 0.03-0.04wt% of edible salt, 0.41-0.44wt% of white peach oolong powder, 0.10-0.22wt% of baking powder, 0.04-0.09wt% of citric acid, 2.70-3.01wt% of salad oil, 0.06-0.08wt% of tartar powder, 41.06-41.86wt% of eggs, 9.41-9.53wt% of milk, 13.20-14.63wt% of fructo-oligosaccharide, 3.14-3.67wt% of galactooligosaccharide, 6.27-7.33wt% of psicose, 6.60-7.32wt% of cocoa butter, 0.15-0.21wt% of soybean lecithin and 0.03-0.04wt% of gamma-aminobutyric acid. The white peach oolong flavor dry egg cake formula disclosed by the invention is rich in dietary fiber content, simple in preparation technology and capable of performing large-scale production.

Description

technical field [0001] The invention relates to the technical field of bakery product processing, in particular to a white peach oolong-flavored dry cake formula and a preparation method thereof. Background technique [0002] Cake is one of people's favorite pasta. Because of its rich nutrition, it is more and more favored by consumers. Cake has become people's daily leisure food. As a snack that has developed rapidly in recent years in the cake category, dry cake is very popular among consumers for its crispness, refreshing taste, and convenience for vegetarians. However, the common dry cake products currently on the market have single nutritional components, simple taste and unremarkable product efficacy. Recently, people have gradually shifted their attention to the taste and nutritional value of cakes. Ordinary cakes with sucrose can no longer meet the needs of modern young consumers for "sugar-free products". [0003] Health anxiety is a pervasive problem in today's s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/24A21D13/28A21D13/062A21D13/06A21D2/18A21D13/02A21D13/047A21D13/043A21D2/36A21D15/00
CPCA21D13/24A21D13/28A21D13/062A21D13/06A21D2/181A21D13/02A21D13/047A21D13/043A21D2/36A21D15/00
Inventor 刘梦璐李宁袁卫涛曹建帮曹永兴周焕霞高学秀
Owner 山东星光首创生物科技有限公司
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